anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,baking powder,eggs,baking soda,curd,sugar,red seedless grapes,vanilla,vinegar,wheat flour brown bread flour,butter

Grapes Muffin Recipe, 1/2 teaspoon Baking powder,1 teaspoon Vanilla Extract,Salt - a pinch,1 Whole Egg,10 Red seedless grapes - chopped,1 teaspoon Vinegar,1/4 cup Sugar,30 Red seedless grapes,1 cup Whole Wheat Flour - or brown bread flour,1/2 teaspoon Baking soda,2 tablespoons Curd (Dahi / Yogurt),Butter - melted,20 Red seedless grapes - puree, 40, Continental, To begin making the Grapes Muffin recipe, preheat your oven 200 degree Celsius for 10 minutes.Sieve all "dry ingredients" in a mixing bowl.
I have used wheat flour.
If you use brown bread flour, It had wheat flakes in it.
After sieving the flour put back the flakes.
Then start adding wet ingredients one by one.Purée grapes and add to dry ingredients.
Mix well using hand whisker or spatula.Add in all the wet ingredients one by one until they are all well combined.
Add the chopped grapes in the end.
You can also add some nuts like almonds or walnuts.
Line your cupcake tray with muffin sheets and pour the mixture halfway into the muffin sheets to allow the muffin mix to rise.Bring down the temperature to 180 degree Celsius and bake for 20 minutes or until the toothpick comes out clean.Serve Grapes Muffin along with Mixed Sprouts Sandwich and Masala Chai for your tea time break., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shwetapatel1117-gmail.com/Grapes_muffins_.jpg, 11
Ingredients: baking powder,wheat flour,mm’chocolate candies,milk,baking soda,vanilla,caster sugar,cocoa powder,gram dark chocolate,kitkat bars,sunflower oil

Kitkat Cake With Sponge Recipe (Eggless), Kitkat Bars,1-1/2 cup Whole Wheat Flour,3 tablespoons Cocoa Powder,1/2 teaspoon Baking powder,M&M’s chocolate candies,1 cup Milk,1 teaspoon Vanilla Extract,4 tablespoons Sunflower Oil,1 cup Caster Sugar,200 ml Fresh cream,200 gram Dark chocolate,1/2 teaspoon Baking soda, 50, Indian, To bgein making the Kitkat Cake With Healthy Sponge recipe, in a medium sized bowl, first add milk, oil and sugar together and mix it well.
Add vanilla extract and mix it.Now in another bowl, sieve whole wheat flour, baking soda, baking powder and cocoa powder together.
Add flour mix to milk-sugar mixture and mix it well using whisk.Preheat the microwave on 180 degrees and bake the cake for 20-25 minutes.
So, your chocolate sponge is ready, now do preparation of chocolate ganache.To make chocolate ganache, boil fresh cream on medium heat and mix the dark chocolate into it and mix it well.
Refrigerate it for 1 hour.Now apply the chocolate ganache on cake and again refrigerate it for 25 minutes.
For assembly, place KitKat bars on the surrounding of the cake and sprinkle M&M’s candies on the top.
Refrigerate for one hour to set.Make this delicious KitKat Cake for birthday parties and special ocassions , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara/KITKAT_CAKE_WITH_HEALTHY_SPONGE_EGGLESS.jpg, 11
Ingredients: salt,wheat flour,ghee,jaggery,water,cloves garlic,dry red chillies,methi seeds (fenugreek seeds),tamarind paste,red onion,sunflower oil

Yele Kadubu Recipe With Sweet And Spicy Onion Chutney, Water - as required,1 tablespoon Tamarind Paste,Salt - to taste,3 tablespoons Ghee,1-1/2 cups Whole Wheat Flour,2 Red onion,5 tablespoons Jaggery - powdered,1/4 teaspoon Methi Seeds (Fenugreek Seeds),10 cloves Garlic,Sunflower Oil - as required,10 Dry Red Chillies - adjustable, 30, Karnataka, To begin making the Yele Kadubu Recipe With Sweet And Spicy Onion Chutney, we will firstly make the Yele Kadubu.Mix the wheat flour, salt, and ghee into a mixing bowl.
Mix everything and gradually add water to form a dough.
Once done, keep it aside for 10 minutes.
Take a lemon size dough and roll it like a phulka.
Fold it twice like a triangular shape and make triangles like this for the remaining dough too.Grease an idli steamer and put these Yele Kadubu into it.
Steam the Yele Kadubu for 8 to 10 minutes and they are ready to be served.The next step is to make the chutney for Yele Kadubu.Heat oil in a heavy bottomed pan.
Add onion, garlic, fenugreek seeds and dry red chillies and cook till the onions become soft and translucent.Switch off the heat and let the onion chutney mixture cool down a bit.
Add this mix into a mixie grinder and add jaggery, salt and tamarind and grind it to smooth paste.Do not add water to this Sweet And Spicy Onion Chutney.
Once done, take the Sweet And Spicy Onion Chutney out in a bowl and serve with the Yele kadubu.Serve Yele Kadubu  Recipe With Sweet And Spicy Onion Chutney on its own for breakfast or tea time snacks along with Filter Coffee and Masala Chai., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Yele_kadubu_with_red_onion_sweet_n_spicy_chutney_original_1600.jpg, 11
Ingredients: tomato,salt,green beans (french beans),black raisins,cloves garlic,black peppercorns,red chilli flakes,virgin olive oil,coriander (dhania) leaves,onion

Greek Style Green Beans Stir Fry Recipe, 300 grams Green beans (French Beans) - cut into,2 sprig Coriander (Dhania) Leaves - finely chopped,Salt - to taste,1 teaspoon Whole Black Peppercorns - coarsely pounded,4 cloves Garlic - finely chopped,2 tablespoons Black raisins,1 teaspoon Red Chilli flakes,Extra Virgin Olive Oil - for cooking,1/2 cup Homemade tomato puree,1 cup Onion - finely chopped, 50, Greek, To begin making Greek Style Green Beans Stir Fry Recipe, prep all the ingredients and keep them ready.Heat a pan with olive oil on medium heat; add the onions and garlic and sauté until the onions are lightly browned.
Ensure you cook on medium heat so it browns evenly.Once the onions have lightly browned add the tomato puree, crushed peppercorn, chilli flakes and give it a brisk boil for about a minute.Add the green beans to the tomato and onion mixture; sprinkle a little water, salt and cover and cook on low heat till the beans are completely cooked and yet green.You can stir it couple of times in between to ensure the green beans gets well coated with the tomato onion mixture.Once the green beans are cooked through, add the raisins and stir fry the Greek Style Green Beans for less than a minute and turn off the heat.Check the salt and adjust to taste accordingly.
Once done, transfer the Greek Style Green Beans to a serving bowl and serve hot.Serve the Greek Style Green Beans Stir Fry Recipe along with Moroccan Style Vegetable Stew Recipe and Herbed Butter Rice Recipe With Rosemary & Thyme for a delicious continental meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Greek_Style_Green_Beans_Stir_Fry_Recipe_19_1_1600.jpg, 10
Ingredients: salt,yellow moong dal (split),sunflower oil,mustard seeds,coconut,vellai poosanikai (ash gourdwhite pumpkin),curry leaves,white urad dal (split),coriander (dhania) seeds,dry red chillies,turmeric powder,chana dal (bengal gram dal),tamarind lemon

Pumpkin Almond Recipe - Ach Gert Surri With Dal, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Mustard seeds,Salt - as per your taste,1/2 tablespoon White Urad Dal (Split),1/2 tablespoon Chana dal (Bengal Gram Dal),1/4 cup Fresh coconut - grated,2 tablespoons Chana dal (Bengal Gram Dal),5 Dry Red Chillies,1/4 cup Yellow Moong Dal (Split),1/4 teaspoon Turmeric powder (Haldi),20 grams Tamarind - lemon sized,1 1/2 tablespoon Coriander (Dhania) Seeds,1 1/2 cups Vellai Poosanikai (Ash gourd/White Pumpkin) - diced into cubes,1 sprig Curry leaves,2 teaspoon Sunflower Oil, 40, Tamil Nadu, To begin making Poosanikai / Ash Gourd Rasavangi recipe, make sure to soak tamarind in some hot water.
After 15 minutes, extract pulp from the soaked tamarind - keep aside.
In a pressure cooker, add rinsed chana dal, moong dal, chopped ash gourd pieces, tamarind extract, salt, turmeric powder and water.
You can add 2 cups of water or enough water to make sure that all ingredients are submerged in the water.
Pressure cook it for 3 whistles and release the pressure naturally.
In a pan, add 1 teaspoon of oil and allow it to warmOnce the oil is warm, add chana dal, urad dal, dry red chillies, coriander seeds and roast until the spices turn aromatic and brownFinally add the grated coconut and roast until golden brown.
Turn off the flame and allow it to cool.
Once the coconut and spices have cool, grind them into a fine powder in a mixer.
 Once the pressure cooker has release the pressure, open the lid and give it a good stir.Add the ground spices & coconut to cooked ash gourd and dal mixture - Stir well.In a tadka pan, heat 1 teaspoon of oil.
Once the oil is hot, add mustard seeds and allow it to sputter.
When mustard seeds crackles, add urad dal and curry leaves.
Saute it until urad dal turns golden brown.Finally pour this tempering over the Ash Gourd Rasavangi and it is ready to be served.Serve Poosanikai Rasavangi along with Steamed Rice, Carrot and Beans Poriyal and Elai Vadam for a complete South Indian Style lunch, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/aishchitra-gmail.com/Poosanikai_rasavangi__Ash_gourd_rasavangi_Ash_gourd_curry_with_dal_and_ground_spices.jpg, 13
Ingredients: baking powder,nutmeg,saffron strands milk,ghee,pistachios,milk,sugar,cardamom powder (elaichi),raisins milk,sooji (semolina rava)

Pathare Prabhu Roath Recipe (Semolina Cake), 3/4 cup Sugar,2 tablespoons Ghee - (adjust),1/2 teaspoon Baking powder,1/4 teaspoon Nutmeg,Pistachios - a handful,1/8 teaspoon Saffron strands - soaked in milk for 15 minutes,1/4 teaspoon Cardamom Powder (Elaichi),1/4 cup Raisins - soaked in milk for 15 minutes,150 ml Milk - warm,1 cup Sooji (Semolina/ Rava), 100, Maharashtrian Recipes, To begin making Pathare Prabhu Roath Recipe (Semolina Cake), prep all the ingredients first.In a bowl, add the semolina and 2 tablespoons ghee.
Rub the ghee into the semolina with your fingertips.
Now try and squish this semolina mix into a ball.
If it retains the shape, the ghee is sufficient.
If it crumbles away, add an additional tablespoon of ghee and rub it in.Add the warm milk into the semolina till the mixture is thinned down but not runny.Keep this aside for an hour so that the semolina can absorb the milk.After an hour, add the sugar and mix well.Also preheat oven at 180 C for about 10 minutes.Now add the soaked raisins, spices, saffron.
Mix well.Pour into a greased baking dish/springform cake pan and bake at 180 C for about 25 minutes or till the top is golden.Serve Pathare Prabhu Roath Recipe (Semolina Cake) along with Irani Chai Recipe and Raw Banana Chivda Recipe during tea time., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/monica_deshpande/Pathare_Prabhu_Roath_Semolina_cake_original1_edited.jpg, 10
Ingredients: salt,asafoetida (hing),flour (maida),red chilli powder,curry leaves,onion,sooji (semolina rava),rice flour,green chillies,sunflower oil

Recipe by Maddur | Maddoor Wade, Salt - to taste,3 tablespoons Sunflower Oil,1 cup Rice flour,2 Onions - finely chopped,1/4 cup All Purpose Flour (Maida),3 sprig Curry leaves - finely chopped,1/2 teaspoon Red Chilli powder,1/4 teaspoon Asafoetida (hing),Sunflower Oil - to deep fry,1/2 cup Sooji (Semolina/ Rava),3 Green Chillies - finely chopped, 30, Karnataka, To begin making the Maddur Vada Recipe prep all the ingredients and keep them ready.In a large mixing bowl, combine all the ingredients for the Maddur Vada dough without adding water.
The dough will be a little stiff and more like a bread crumb consistency.After the dough gets combined, cover the dough and allow it to rest for 10 minutes.
This resting process will bring out the moisture - as the onions will release a little water when exposed to the salt.After 10 minutes, knead the dough again and you will notice it will come together like a firm roti dough.
If you feel the Maddur Vada dough did not have enough moisture, then add a few drops of water at a time and knead to make a very firm roti dough.Divide the Maddur Vada dough into large lemon size balls.
Preheat the oil for deep frying the Maddur VadaNow to make the Maddur vada, grease your palms with a little oil and also grease a small piece of aluminum foil with  oil as  well.
This helps in sliding maddur vada into the hot oil easily.Take a small ball of the Maddur Vada dough and pat it flat over the foil with your greased fingers.
You can keep it little thick and not too thin.
Carefully slide the Maddur Vada from the oil into the hot oil and deep fry on both the sides for about 1 minute over medium heat until dark golden brown and crisp.
Based on the size of your kadai, you can deep fry 2 to 3 Maddur Vada at a time.
Once golden brown and crisp, remove the Maddur vada from the oil and drain it over a kitchen paper napkins and serve hot.
Serve the Maddur Vada as a Tea Time Snack along with Spicy Coconut Chutney and a hot cup of filter coffee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Maddur_Vada_Recipe_.jpg, 10
Ingredients: yellow moong dal (split),ginger,mooli mullangi (radish) (mm ),coriander (dhania) leaves,coconut,ghee,mustard seeds,asafoetida (hing),dry red chillies,lemon,turmeric powder,green chillies

Moolangi Tovve Recipe - Radish Curry, 3 Mooli/ Mullangi (Radish) - peeled and sliced (5mm thick),2 tablespoon Fresh coconut - freshly grated,1 teaspoon Mustard seeds,Coriander (Dhania) Leaves - Few sprigs,2 Green Chillies - finely chopped,2 Dry Red Chillies,1/2 cup Yellow Moong Dal (Split),1 teaspoon Ginger - grated,1 tablespoon Ghee,2 Lemon wedges,1 teaspoon Turmeric powder (Haldi),1 pinch Asafoetida (hing), 40, South Indian Recipes, To begin making  Moolangi Tovve Recipe - Radish Curry, wash the moong dal couple of times with water and add it to the pressure cooker along with radish, turmeric powder, green chillies and 1.5 cups of water.Pressure cook for 3 whistles.
After three whistles turn off the heat and let the pressure release naturally.
Once done, open the lid and keep aside.
Heat oil in a pan, add asafoetida, mustard and wait for the mustard to pop and then add red chillies and ginger and ler the red chillies crisp up.Now add the cooked dal mixture in the pan with salt to taste and 1.5 cups of water.
Brisk boil till the dal gets slightly thick.Once it is done, add the chopped coriander and grated coconut in the Moolangi Tovve and give it a stir.
Tun off the heat and transfer the Moolangi Tovve to a serving bowl and serve.
Serve Moolangi Tovve Recipe - Radish Curry with Steamed Rice Recipe and Elai Vadam for a comforting lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Moolangi_Tovve__Raddish_Curry_1600.jpg, 12
Ingredients: wheat flour,milk,sugar,cardamom powder (elaichi),flax seed powder (flax meal),butter

Spiced Whole Wheat Cookie Recipe (Atta Biscuit), 1/2 cup Sugar - powdered,1/2 cup Butter - chilled,Milk - as required,1 teaspoon Cardamom Powder (Elaichi),1 cup Whole Wheat Flour,1 tablespoon Flax seed powder (flax meal), 60, Continental, To begin making the Spiced Whole Wheat Cookie Recipe (Atta Biscuit), first get all the ingredients ready and keep aside.
Cut the butter into small pieces.In a large mixing bowl, add the sugar, flour, cardamon powder and stir well to combine.
Add the butter pieces and rub it into the flour until it becomes like a coarse mixture of breadcrumb like texture.Add little milk at a time and knead to make a firm dough.
Add just enough milk that will hold the dough together and you can shape it into a cookie.
Wrap the dough in a cling wrap and refrigerate for 30 minutes.
This process will firm up the dough and make it crisp when baking.Once chilled, dust the surface with flour and roll the cookie dough and using a cookie cutter cut them into circles of 1/4 inch thickness.
Arrange the whole wheat flour spiced cookies in a baking tray.Preheat the oven to 180 C.
Place the wheat cookies in the oven and bake for about 10 to 12 minutes until you notice the cookie cracking up, turning crisp and brown.Once done, remove the wheat cookies from the oven and allow them to cool in a wire rack.
Once cooled, store the cookies in an airtight container for about 2 weeks.Serve the Spiced Whole Wheat Cookie along with masala chai or coffee or simply a chilled glass of milk for an evening snack.
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Ingredients: salt,eggs,water,butter pea,sugar,lemon,caster sugar,lemon,flour (maida) will make mini tarts,butter

Mini Lemon Tarts Recipe, 2 Whole Egg,1 teaspoon Lemon zest - grated,1 tablespoon Sugar,1-1/2 cups All Purpose Flour (Maida) - will make 40 mini tarts,100 grams Butter,1/4 cup Caster Sugar,1/2 teaspoon Salt,2 Egg yolks,1 Lemon juice,1/2 cup Chilled butter - cut into small pea size pieces,3 tablespoons Chilled water - (adjust), 145, Continental, To begin making the Mini Lemon Tarts Recipe, preheat the oven to 170 degree celsius.
Pre make the pastry crust according to instructions.
Refrigerate the fridge till you make the lemon curd.Mix egg, egg yolk, lemon juice, caster sugar, lemon rind and whisk well till it combines.
Add softened butter.Place the bowl a bain marie (A saucepan filled with water), keep whisking until the the mixture thickens and turns to a thick curd.Once done, set aside, cover it with a plastic wrap and place it in the refrigerator until it cools down.Take the lemon curd out and spoon the mixture into the prepared pie crust pans.
Place the tartlets into the fridge for 3 to 4 hours before serving.Before serving you can top it with slices of tropical fruits and mint.
Serve these lovely little lemon tarts along with Seiki Peppermint Green Tea, it will give a great burst of flavours as it will refresh your palate and at the same time complements the sourness from the tart.
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Ingredients: salt,cumin powder (jeera),red chilli powder,curd,coriander (dhania) leaves,phool makhana (lotus seeds),ghee toasting,garam masala powder

Makhana Ka Raita Recipe, 1 cup Curd (Dahi / Yogurt),1/2 teaspoon Cumin powder (Jeera),2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 pinch Garam masala powder,1 teaspoon Red Chilli powder,1/2 cup Phool Makhana (Lotus Seeds),Ghee - for toasting, 10, Awadhi, We begin making the Makhana Ka Raita Recipe by toasting the makhana on a pan with little ghee till it turns golden brown.In a mixing bowl, add curd and all the spice powders, season it with salt.Add the toasted makhana to the curd mixture and coat it evenly and sprinkle with the some chopped coriander leaves.Serve the Makhana Ka Raita Recipe along with Gobi Biryani (Spiced Cauliflower Rice) Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Makhana_Ka_Raita_Recipe_.jpg, 8
Ingredients: salt,kashmiri red chilli powder,ginger,green chilli,cardamom (elaichi) podsseeds,coriander (dhania) leaves,ajwain (carom seeds),cloves garlic,water,ginger garlic paste,onion,chicken,black pepper powder,curd water,garam masala powder,sunflower oil

Chicken Korma Recipe - Mughlai Style Chicken Curry, 1 teaspoon Kashmiri Red Chilli Powder,2 Green Chilli,400 grams Chicken - cut into pieces,1 teaspoon Ginger Garlic Paste,4 cloves Garlic,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Black pepper powder,1 inch Ginger,1 teaspoon Ajwain (Carom seeds),2 cup Water,1-1/2 cup Onion,1 tablespoon Coriander (Dhania) Leaves - chopped,1 teaspoon Sunflower Oil,2 teaspoon Curd (Dahi / Yogurt) - beaten with a little water,1/4 teaspoon Garam masala powder,2 teaspoon Sunflower Oil, 75, Mughlai, To begin making the Chicken Korma recipe, firstly clean and wash the chicken pieces.Drain the water completely and add it in a bowl along with pepper powder, kashmiri red chilli powder, cooking oil, salt and ginger garlic paste.
Mix everything well and keep it aside for about 30 minutes.Add onions, salt, ginger and garlic pods in a pressure cooker with some water and pressure cook it for 1 whistle.
Let it cool down and add it in the mixer grinder.
Make a fine paste out of it and keep it aside.Heat a heavy bottom pan with oil, add green cardamom.
After 10 seconds, add in the marinated chicken pieces and cook it for about 10 minutes.The chicken will turn white from inside once it is cooked.
Take it out in a bowl.
In the same pan, add some more oil.
Add shahi jeera, green chillies and cook for about 10 seconds.
Next, switch the heat low, add in the onion paste, salt to taste and curd.After a minute, switch the heat high and cook for about 6 to 7 minutes.
Once the chicken and gravy is properly cooked, sprinkle the garam masala powder and coriander leaves.
Switch of the gas, cover it and let it rest for 5 to 10 minutes before serving.Serve Chicken Korma Recipe along with Pakki Mutton Biryani, Garlic Naan and Burani Raita for an Indian weekend dinner or for your main course during house parties.
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Ingredients: tomato,green chillies,salt,ginger,cumin powder (jeera),methi leaves (fenugreek leaves),cloves garlic,dry red chillies,onion,garlic,soy (nuggets),spinach leaves (palak),butter,garam masala powder,sunflower oil

Soya Methi Palak Ki Sabzi Recipe, 2 Garlic - thinly sliced,3/4 cup Homemade tomato puree,1 teaspoon Cumin powder (Jeera),100 grams Soy Chunks (Nuggets),1 teaspoon Garam masala powder,1 inch Ginger - finely chopped,3 Dry Red Chillies,2 cups Spinach Leaves (Palak) - roughly chopped,2 cloves Garlic - finely chopped,1 tablespoon Sunflower Oil,Salt - as per taste,1/2 cup Onion - chopped,2 teaspoons Butter,1 cup Methi Leaves (Fenugreek Leaves) - roughly chopped,2 Green Chillies - slit lengthwise, 50, North Indian Recipes, To begin making the Soya Methi Palak Ki Sabzi Recipe, firstly soak the soya chunks in a bowl of hot boiling water.
Transfer the soy chunks along with the water into a  pressure cooker and pressure cook for one whistle.
Turn off the flame.
Allow the pressure to release naturally.
Drain the water and set the soya chunks aside.
Heat a pressure cooker with oil on medium flame, add ginger, green chillies, spinach along with 2 tablespoons of water and pressure cook for 2 whistles.
Turn off the flame and allow the pressure to release naturally.
Once cooled, transfer the ginger, green chillies, spinach into a mixer jar and grind into a paste.
Set aside.
Heat butter in a pan on low flame, add chopped garlic and saute for about 30 seconds or until it turns light brown.
Once done add finely chopped onions and saute till it turns transparent, this will take about 2-3 minutes.
Once the onion-garlic is well cooked, add tomato puree and mix well.
Cover and cook for 2 minutes.
At this stage open the lid, and add the methi leaves, continue to cook, stirring occasionally.
Once the methi leaves have cooked add in the spinach puree, cooked soya chunks, salt, cumin powder , garam masala and give it a good stir.
Once Soya Methi Palak Ki Sabzi is well combined bring to a boil and turn off the heat.Serve Soya Methi Palak Ki Sabzi Recipe along with Jowar Atta Roti Recipe - Sorghum Wheat Phulka Recipe, Pudina Pyaz Kachumber Salad Recipe and Beetroot Carrot Raita Recipe for a complete diabetic meal.
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