anandhuvasudev/southindiandish huggingface dataset:
Ingredients: khoya (mawa),pistachios,water,sugar,badam (almond),cardamom (elaichi) podsseeds grind,pointed gourd (parval)

Parwal Ki Mithai Recipe -Pointed Gourd Sweet, 30 Badam (Almond),50 grams Sugar - powdered,250 grams Khoya (Mawa),1 cup Water,8 Cardamom (Elaichi) Pods/Seeds - peel and grind,1 tablespoon Pistachios,Sugar - as required,15 Pointed gourd (Parval), 70, North Indian Recipes, To begin making Parwal Ki Mithai, wash and peel the Parwal and then cut them from the center lengthwise.
Take care not to cut the parwal completely into two pieces, it should remain whole.
Take out the seeds carefully from the parwals.Heat some water in a saucepan and when the water starts to boil, put parwals in it.
Let them boil for about 3-4 minutes and then turn off the heat.
Cover the pan with a lid and set it aside for half an hour.After half an hour, strain the water entirely from the parwals.In an another saucepan, add water and sugar and let it boil until it forms a syrup.
Stir in continuously so that the sugar gets dissolved in the water properly.Put all the parwals in this syrup and let it boil till it changes its colour.
Flip the side of the parwal while boiling it.
Turn off the flame, cover the vessel and leave it for 1 hour in the syrup.
Let them get sweet.The next step is to prepare the filling.Put khoya in a wide pan and roast it on a medium flame till it turns light pink in colour.
Let it cool down.Once done, grind almonds in the grinder and cut pistachios in long pieces.
Add ground almonds, cardamom and sugar into the roasted khoya.
The filling to stuff the parwal is ready.Take out the parwal from the syrup and place them on a plate.
Tilt the plate so that any excess syrup drip off from the parwal.Now stuff each parwal with the filling and press the filling with light hands so it settles down inside the parwal.
Put pistachios to decorate.Follow the same process for the remaining parwals and your Parwal Ki Mithai is ready to be served.Serve Parwal Ki Mithai as a sweet dish after your delicious meal of Gajar Pulao Recipe - Spiced Carrot Rice, Nawabi Kofta Curry Recipe and Tomato Onion Cucumber Raita Recipe and enjoy it with friends and family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pushpa_panwar/Parwal_Ki_Mithai_original.jpg, 7
Ingredients: salt,green beans (french beans),mustard seeds,coconut,kashmiri dry red chillies,curry leaves,sugar,onion,cumin seeds (jeera),green chillies,sunflower oil

Goan Style French Beans Foogath Recipe, 1 Onion - sliced,2 Kashmiri dry red chillies - broken,1/2 teaspoon Mustard seeds,3 tablespoon Sunflower Oil,8 Curry leaves,2 Green Chillies - slit,250 grams Green beans (French Beans) - cut into 1/2 inch pieces,3 tablespoon Fresh coconut - grated,Sugar - a pinch,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Salt, 25, Goan Recipes, To begin making the Goan Style French Beans Foogath Recipe, wash the french beans, remove the string and chop them into 1/2 inch piece.Heat oil in a heavy bottomed pan.
Add mustard seeds, cumin seeds, curry leaves, dry red chillies and green chillies.
Saute for about 1 to 2 minutes.After 1 to 2 minutes, add onions.
Saute for 3 to 4 minutes till onion turns translucent.
Then add beans, salt and a pinch of sugar.
Saute.Add around 1/4 cup of water, cover and cook for 8 to 10 minutes.
Don't over cook to maintain the crunchiness.When beans is cooked, finally add grated coconut, toss and switch off.
Goan Style French beans foogath is ready to relish.Serve Goan Style French Beans Foogath Recipe along with Tomato Onion Sambar and Steamed Rice with a dollop of ghee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Goan_Style_French_beans_foogath_recipe.jpg, 11
Ingredients: salt,methi powder (fenugreek powder),red chilli powder,sesame (gingelly) oil,garlic (whole garlic pods),curry leaves,turmeric powder

Instant Garlic Pickle Recipe, Salt - to taste,1/4 teaspoon Methi Powder (Fenugreek Powder),20 Curry leaves,1 teaspoon Red Chilli powder,2 Garlic - (whole garlic pods),1/4 teaspoon Turmeric powder (Haldi),5 tablespoons Sesame (Gingelly) Oil, 30, Indian, To begin the preparation of Instant Garlic Pickle, first peel the skin of garlic and cut into slices/ coarsely pound them.Heat sesame oil in a deep pan, add mustard seeds & allow spluttering.Add garlic pieces, chilli powder, turmeric powder and fry till golden brown.Add fenugreek powder, salt, curry leaves and mix well.Once cooled, serve the Garlic Pickle fresh with curd rice or keep it keep it in a dry, airtight container.
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Ingredients: salt,parangikai pumpkin,brinjal (baingan eggsplant),red chilli powder,cloves garlic,carrot,drumstick,curd,gram flour (besan),dry red chillies,colocasia root (arbi),tomato choppes,curry leaves,bhindi (lady fingerokra),panch phoran masala,turmeric powder,tamarind paste,mooli mullangi (radish),sunflower oil

Oriya Style Ambila Recipe-Sweet & Spicy Mixed Vegetable Sabzi, 1/4 cup Colocasia root (Arbi) - cut into cubes,1 teaspoon Tamarind Paste,1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required,Salt - as per your taste,1 Tomato - finely choppes,1 Carrot (Gajjar) - cut into cubes,2 sprig Curry leaves,1/4 cup Kaddu (Parangikai/ Pumpkin) - cut into cubes,1 teaspoon Panch Phoran Masala,1/4 cup Mooli/ Mullangi (Radish) - cut into cubes,1/4 cup Brinjal (Baingan / Eggplant) - cut into cubes,2 Dry Red Chillies,1 teaspoon Gram flour (besan),2 Bhindi (Lady Finger/Okra) - cut into small pieces,3 cloves Garlic - finely chopped,1/4 cup Curd (Dahi / Yogurt),1/2 teaspoon Red Chilli powder,1 Drumstick - cut into 2 inch pieces, 60, Oriya Recipes, To begin making Ambila Recipe, in a bowl, mix curd/dahi and besan.
Add 4 teaspoons of water and mix well to make sure there are no lumps in it.
Next, dissolve the tamarind pulp in 3-4 teaspoons of warm water and keep aside.
Alternatively, you can also soak 20 grams or lemon sized tamarind in hot water and squeeze out the tamarind pulp.Place a pan on medium heat and add 1 teaspoon oil.Add the tomatoes and saute until the tomatoes are soft.
Remove the tomatoes and keep aside.To the same pan add all the other vegetables, except drumstick and saute for a couple of minutes.
Turn off the flame and keep aside..In a large vessel, add 5 cups of water and boil all the sauteed vegetables along with drum stick and tomatoes with turmeric powder and salt.
When the vegetables are half cooked (takes about 10 minutes), add the besan and yogurt mixture.
Mix well.Next add the tamarind water and give it all a good mix.Let the vegetables cook properly in a medium flame.
When the vegetables are cooked completely, switch off the flame.In a tadka pan, heat up 2 tablespoons of oil.
Once the oil is hot, reduce the heat and add panch phoran masala.
When the masala starts to turn aromatic, add chopped garlic, whole dried red chillies and curry leaves.Sauté until the garlic turns to golden brown colour .New add red chilli powder to the tadka pan, mix well and immediately pour this tempering to the cooked vegetables.Mix the tadka well with the cooked vegetables and transfer into a serving bowl.
Ambila is ready to be served.
Serve Ambila along with Steamed Rice and a dollop of Ghee for a perfect weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/aarti/Ambila_Recipe_-_Orissa_Rasam_Recipe.jpg, 19
Ingredients: salt,corn flour,ginger,tandoori masala,cloves garlic,curry leaves,coriander (dhania) leaves,black pepper powder,button mushrooms,flour (maida),green chillies,sunflower oil

Mushroom 65 Recipe (Indian Style Spicy Mushrooms with Chillies), 2 sprig Curry leaves,2 tablespoons All Purpose Flour (Maida),4 cloves Garlic - grated,Salt - to taste,Sunflower Oil - for cooking,1 inch Ginger - grated,1/2 teaspoon Black pepper powder,2 Green Chillies - slit,2 tablespoon Corn flour,2 teaspoon Tandoori masala,1 sprig Coriander (Dhania) Leaves - finely chopped,300 grams Button mushrooms - quartered, 40, Chinese, To begin making the Mushroom 65 Recipe, wash the mushrooms, pat dry and quarter them and keep aside.In a mixing bowl, combine the cornflour, all-purpose flour and salt.
Make a thick batter by adding little water.
Add water using a tablespoon little by little to make a thick batter.
Add the quartered mushrooms in the batter and keep aside.Heat oil for deep frying in a Kadai/ Wok on medium high heat.
 Add a few mushrooms at a time and deep fry them until browned and crisp.
Drain on paper towels and keep the mushroom aside.In another Kadai/ Wok, heat a tablespoon of oil on medium heat.
Add the ginger, garlic, green chilies and curry leaves and saute for a few minutes.
Add the fried mushrooms, the black pepper powder and tandoori masala powder.
Stir fry until the mushrooms get well coated with the spices.
Check the salt and spices and adjust to suit your taste.
Stir in the chopped coriander leaves and turn off the heat.
Transfer to a serving bowl and serve.Serve the Mushroom 65 (Indian Style Spicy Mushrooms with Chillies) as an appetizer for parties.
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Ingredients: nutmeg powder,apples,vivatta maida,sugar,butter,lemon,brown sugar (demerara sugar),mint leaves (pudina),water ice cold,cinnamon powder (dalchini)

Classic Apple Pie Recipe (Stars in the Galaxy), Mint Leaves (Pudina) - as required,1 cup Butter - frozen,2 Lemon - Juice,2 tablespoon Sugar,1 teaspoon Cinnamon Powder (Dalchini),2 tablespoon Water - ice cold,1 teaspoon Nutmeg powder,6 Apples - chopped finely,4 tablespoon Brown Sugar (Demerara Sugar),2 cups Vivatta Maida,1 cup Sugar - powdered, 40, Continental, To begin making the Classic Apple Pie recipe, first let’s knead the pie dough and let it rest.
Till the time it will be ready to use, we will be done with all our preparations.Firstly we will make the dough and tart base.
Take all purpose flour in a bowl and add sugar.
Mix wellNow add diced butter and mix it well using your fingers.
Don’t use any spoon or ladle to mix.
Do it with fingers as it will make sure that every bit of flour has a buttery flavor to itAfter 5-10 minutes, you will start noticing crumbled texture of the flour.
Dip your fingers in cold water and keep mixing it lightly.Once the dough is kneaded, it will be rough crumbled dough, cover it in a cling film and let it rest in fridge for 30 minsTake it out post 30 minutes and roll it out.
Arrange it on the tart tin.
Make sure you press the corners with thumb to make it stick in perfect shape.On the base, make impressions with fork.
This will make sure that the dough will not rise during baking.
Now, spread kidney beans or chana over the top and bake well till 12 minutes at 150 degrees.
Once you will see light golden color of the base, tarts are ready.
Do not un-mould them.The next step is to make the apple filling.
Put all the stuff (except lemon juice and mint) in a pan and keep stirring it lightlyOnce the apples get moist and caramel comes out of the pan due to sugar, switch off the gas Now add lemon juice and mint leaves.
Mix well, taste it and adjust the spices.Next, arrange apple filling over the baked tarts.
Cover the top with the dough (design it as per your choice).Bake again for 10 minutes or till the top turns golden.
Take them out and let them cool down for good 2-3 hours.Your Classic Apple Pie is ready.
Savor them hot along with chilled vanilla icecream.Serve Classic Apple Pie along with Grilled Tofu Spinach/Lettuce Sandwich and Espresso Coffee for your next tea party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/KrispyKadhai/Classic_Apple_Pie__Stars_in_the_Galaxy.jpg, 10
Ingredients: heavy whipping cream,sugar,lemon,ice wine (or other sweet dessert wine),blackberries berries

Ice Wine Panna Cotta Recipe, 3/4 cup Sugar,1/2 cup Ice wine - (or any other sweet dessert wine),2 tablespoons Lemon juice,Blackberries - or any berries for garnish,2-1/2 cups Heavy whipping cream, 20, Italian Recipes, To begin making Ice Wine Panna Cotta Recipe, pour cream and sugar into a saucepan and heat on low heat just until the sugar dissolves; stir occasionally, not to let it char.Once the sugar has dissolved, take the cream off the heat and stir in the lemon juice and wine.Wait for about 10 minutes, pour the dessert mixture into serving glasses and chill overnight.Once the dessert is chilled, top each glass with fresh fruit if you like,  just before serving.Serve Ice Wine Panna Cotta Recipe along with Cucumbertini Recipe (A Refreshing Cucumber Cocktail) or Watermelon-Cranberry Mocktail Recipe during cocktail parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Singh/ice-wine-pannacotta-recipe.JPG, 5
Ingredients: salt,mustard oil,mustard seeds,asafoetida (hing),amla (nellikai gooseberry),red chilli powder,methi seeds (fenugreek seeds)

Nellikai Oorugai / Amla Sambhario Recipe (Instant Gooseberry Piccile Recipe), 100 grams Amla (Nellikai/ Gooseberry) - deseeded and finely chopped,Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 teaspoon Mustard oil,1/2 teaspoon Asafoetida (hing),1 teaspoon Methi Seeds (Fenugreek Seeds) - roasted and powdered, 15, Indian, We begin making the Nellikai oorugai/Amla Sambhariyo Recipe (Instant Gooseberry Pickle Recipe) by de-seeding the gooseberries and keeping it aside.Heat oil in a small skillet, splutter seeds, hing and red chili powder and add this to the gooseberries along with the rest of the ingredients and mix well.Serve the Nellikai oorugai/Amla Sambhariyo Recipe (Instant Gooseberry Pickle Recipe) along with Sambar and some steamed rice.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Nellikai_oorugaiAmla_Sambhariyo_Recipe_Instant_Gooseberry_Pickle_Recipe_.jpg, 7
Ingredients: cashew nuts,green chillies,tomato,ginger,salt,coconut,cardamom (elaichi) podsseeds,fennel seeds (saunf),green peas (matar),cloves garlic,red chilli powder,curry leaves,poppy seeds,cinnamon stick (dalchini),onion,lemon,cloves (laung),chana dal (bengal gram dal),sunflower oil

Chettinad Pattani Kurma Recipe (Chettinad Peas Curry), 2 teaspoon Lemon juice,1 Tomato - finely chopped,1 teaspoon Red Chilli powder,1 Onion - finely chopped,2 teaspoons Poppy seeds,4 Green Chillies - adjust as per taste,1/2 teaspoon Fennel seeds (Saunf),Salt - to taste,5 Cashew nuts,4 tablespoons Fresh coconut - grated,1 cup Green peas (Matar) - steamed,2 Cloves (Laung),3 Cloves (Laung),2 teaspoons Sunflower Oil,5 cloves Garlic,1 Cardamom (Elaichi) Pods/Seeds,1 inch Ginger,1 Cinnamon Stick (Dalchini),1 teaspoon Fennel seeds (Saunf),2 teaspoons Chana dal (Bengal Gram Dal),1 sprig Curry leaves, 35, Chettinad, To begin making Chettinad Pattani Kuruma Recipe (Chettinad Peas Curry), steam the green peas in a pressure cooker or steamer for few minutes and keep it aside.Now take a pan and dry roast the ingredients except grated coconut in medium heat till aromatic.Lastly, add the coconut and stir till it becomes light brown.
Cool this mixture and grind it in a mixer grinder to a paste consistency by adding a little water in a mixer and keep it aside.Take another pan heat oil, put the cinnamon stick, cloves, cardamom and fennel seeds and let it splutter.To this add the onions and sauté till it becomes translucent.Add the chopped tomatoes and cook until the mixture becomes mushy.Add the ground paste to this and enough water, season with salt and bring it to a rolling boil.
The gravy should be little thin since it will thicken when it cools down.Add the steamed green peas and simmer over low heat for ten minutes and switch off the flame.Pour the lemon juice over it, mix and serve the Chettinad Pattani Kurma Recipe (Chettinad Peas Curry) with ghee rice or any Indian bread like Phulkas, Tawa Paratha or Naan.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Chettinad_Pattani_Kurma_Chettinad_Peas_Curry.jpg, 19
Ingredients: salt,brown rice,rosemary,red chilli flakes,water,onion,garlic,oil,oregano

Herbal Brown Rice Recipe - Herbal Brown Rice Recipe, 1-1 / 2 cup brown rice, 3 tsp rosemary, water - According to use, 4 tsp red chilli flakes, 3 tsp oregano, salt - as per taste, oil, 2 onions - finely chopped, 4 long garlic - finely chopped, 30, Continental, To make Herb Brown Rice recipe, first soak the brown rice in 2-1 / 2 cups of water for 1/2 hour.
Heat the oil in a pressure cooker.
Add the garlic and cook for 30 seconds.
Now add onions and cook till they turn golden brown.
After the onion is cooked, add brown rice, water, red chilli flax, oregano, thyme, salt, mix it well.
Turn off the cooker and cook till 3 cities come.
Simmer the gas and cook for 5 minutes and turn off the gas.
Let the pressure drain automatically.
Open the cooker, mix and serve the rice.
Serve Herb Brown Rice Recipe with Chicken Curry with Sweet Potato and Salad of your choice., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/July-25/Herbed_Brown_Rice_Recipe-3_1600.jpg, 9
Ingredients: salt,ginger,asafoetida (hing),mustard seeds,coconut,green peas (matar),curry leaves,white urad dal (split),dry red chillies,green chillies,sunflower oil

Pattani Sundal Recipe - Green Peas Sundal Recipe, Salt - to taste,1/2 teaspoon White Urad Dal (Split),1 inch Ginger - grated,1 teaspoon Mustard seeds,2 Green Chillies - finely chopped,1/4 cup Fresh coconut - grated,2 Dry Red Chillies,pinch Asafoetida (hing),2 cups Green peas (Matar) - steamed,1 teaspoon Sunflower Oil,1 sprig Curry leaves, 50, South Indian Recipes, To begin making the Pattani Sundal, steam the green peas in the pressure cooker.
Place the green peas in a pressure cooker with 2 tablespoons water.
Pressure cook for one whistle and turn off the heat.Release the pressure immediately by running it under cold water.
This will help retain the color of the green peas.Heat oil in a pan on medium flame, add the mustard and urad dal and let it crackle.
Allow the urad dal to turn golden brown and crisp.Add a pinch of asafoetida, green chillies and curry leaves and let it splutter.To this add the steamed pattani and grated ginger and saute for 2-3 minutes.Add the grated coconut and season the Pattani Sundal with salt; give it a good mix and turn off the heat.
Serve the Pattani Sundal along as an evening snack along with a cup of Kumbakonam Filter Coffee Recipe  during Navratri or as a healthy tea time snack along with a glass of Banana And Mango Smoothie Recipe ., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Pattani_Sundal_Green_Peas_Sundal_Recipe.jpg, 11
Ingredients: tomato,coriander (dhania) leaves,cloves garlic,black peppercorns,curry leaves,onion,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil,salt,mint leaves (pudina),garam masala powder,coconut,red chilli powder,black eyed beans (lobia),ginger,bay leaf (tej patta),coriander (dhania) leaves,cinnamon stick (dalchini),coriander powder,cloves (laung)

Alasande Kalu Saaru Recipe (Malnad Style Black Eyed Beans Curry), 3 tablespoons Fresh coconut - grated,2 Green Chillies,1 Tomato - finely chopped,1 teaspoon Red Chilli powder,1 Onion - finely chopped,1 sprig Curry leaves,1 teaspoon Garam masala powder,Salt - to taste,1/2 cup Mint Leaves (Pudina) - tightly packed,1 Onion - roughly chopped,1/2 teaspoon Cumin seeds (Jeera),1 sprig Coriander (Dhania) Leaves - for garnish,1-1/2 cups Black Eyed Beans (Lobia) - soaked overnight,2 teaspoons Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Sunflower Oil,1 inch Cinnamon Stick (Dalchini),1/4 teaspoon Whole Black Peppercorns,5 cloves Garlic,1 Cinnamon Stick (Dalchini),1 Bay leaf (tej patta),1/2 cup Coriander (Dhania) Leaves - tightly packed,2 tablespoons Ginger - roughly chopped,4 Cloves (Laung),1 Tomato - roughly chopped, 40, Karnataka, To begin making the Alasande Kaalu Saaru Recipe (Malnad Style Black Eyed Beans Curry), wash and soak the black eyed peas overnight.
In the morning pressure cook with enough water for 2 whistles using a pressure cooker and keep aside.Grind all the ingredients mentioned for the ground masala to a fine paste with a little water using a mixer grinder.Heat oil in a wide saucepan, add the bay leaf, cinnamon stick and oil become fragrant.Add the cumin seeds, curry leaves and let it splutter.Once they splutter, add the onions and saute until it turns translucent.Add the tomatoes and cook until they turn mushy.Once they are mushy, add the ground masala paste and saute for about 5 minutes, until the raw smell goes away.Add in the cooked black eyed peas, enough water, season with salt and mix well.Let the gravy simmer for about 10 minutes.Add the garam masala powder, garnish with coriander leaves, mix and switch off the heat.Serve the Alasande Kaalu Saaru Recipe (Malnad Style Black Eyed Beans Curry) along with Steamed Rice, Gorikayi Palya Recipe, Akki Peni Sandige and Spicy Tomato Pickle Recipe for a simple yet delightful weeknight dinner.
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Ingredients: cashew nuts,salt,yellow moong dal (split),ginger,rice,figaro pure olive oil plus,black peppercorns,curry leaves,cumin seeds (jeera)

Milagu Ven Pongal Recipe Made With Figaro Olive Oil, Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 inch Ginger - grated,1 teaspoon Whole Black Peppercorns - coarsely pounded,1 cup Rice,2 tablespoons Figaro Pure Olive Oil - plus more,2 tablespoons Cashew nuts - halved,1 cup Yellow Moong Dal (Split),1 sprig Curry leaves, 50, South Indian Recipes, To begin making the Ven Pongal Recipe; we will first cook the rice and lentils in the pressure cooker.
Heat the cooker on medium heat, add a tablespoon of Figaro Pure Olive Oil.
Add the rice and dal, salt and 5 cups of water.
Cover the pressure cooker, place the weight on and cook until you hear a whistle.
After the first whistle, turn the heat to low and simmer for 3 to 4 minutes.
After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally.While the pressure is releasing, heat a tablespoon of pure olive in a small pan, add in the cashew nuts and roast on low heat until lightly browned.
Next add in a teaspoon of cumin seeds, 2 teaspoons of pounded black pepper, a tablespoon of grated ginger, the roughly torn curry leaves.
Turn off the heat and stir all the ingredients in the remaining heat.
Once the pressure has released from the cooker, stir the prepared seasoning and an additional 2 to 3 tablespoons of Pure Figaro Olive Oil into the rice.
Stir until all the ingredients are well combined into the Ven Pongal.Serve the Ven Pongal for a Sunday Breakfast along with Sakkarai Pongal, Vada Sambar and Kathirikai Gothsu - Eggplant in a Tangy Gravy.
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