anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cashew nuts,rice,pistachios,milk,saffron strands,raisins,mixed nuts almonds pistachios),dried rose,sugar,badam (almond),edible silver foilleaf (chandi ka vark),cardamom powder (elaichi),milk full

Gil-E-Firdaus Recipe (Kesar Phirni), Few Saffron strands,10 Raisins,1 Edible Silver Foil/Leaf (Chandi Ka Vark) - optional,1 liter Milk - full cream milk,1 cup Sugar,1 tablespoon Pistachios - chopped,1 cup Rice - coarsely grounded,1 teaspoon Cardamom Powder (Elaichi),1 teaspoon Dried rose petals,10 Cashew nuts - chopped,1 teaspoon Mixed nuts - chopped (I used almonds and pistachios),10 Badam (Almond) - sliced, 60, Hyderabadi, To begin making the Gil-E-Firdaus recipe, for making ground rice, wash and drain and let the rice rest for around 30 minutes.
In a grinder add rice and grind it coarsely and keep aside.Heat milk in a thick bottomed vessel.
As soon as the milk comes to a boil, add saffron and grounded rice and stir well.
Break lumps if any.
Keep stirring in medium to low heat to avoid getting burnt.Add cardamom powder and chopped dry fruits except raisins.
We shall add raisins at the end to avoid milk getting separate.Keep stirring till the rice gets cooked and milk becomes thick and creamy.
Scratch the sides of the vessel with a spatula to remove the thick cream accumulated.Drop that cream in the milk, that will make it more rick and creamy.Now add sugar to and stir well.
You may suddenly find the milk getting a thin, but that's okay as sugar has a tendency to leave water.Cook the phirni for another few minutes till you get the required consistency.Turn off the flames and allow it to cool at room temperature.Transfer it to the serving bowls, cups or glasses and refrigerate it till chilled.Garnish each serving with chopped almonds, pistachios, saffron and dried rose petals and serve chilled.Serve Gil-E-Firdaus on festivals or as a dessert after your festive Diwali meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/GILEFIRDAUS__KESAR_FIRNI__Saffron_and_Dry_Fruits_Studded_Ground_Rice_Pudding.jpg, 13
Ingredients: salt,green chillies,amchur (dry mango powder),ghee,asafoetida (hing),red chilli powder,curry leaves,sugar,cumin seeds (jeera),turmeric powder,chana dal (bengal gram dal),garam masala powder

Sindhi Dal Pakwan Recipe - A Delicious Sindhi Breakfast, 1 cup Chana dal (Bengal Gram Dal),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin seeds (Jeera),2 Green Chillies - slit,1/2 teaspoon Garam masala powder,1/4 teaspoon Red Chilli powder,Salt - as needed,1 tablespoon Ghee,1/2 teaspoon Sugar,1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves,1 teaspoon Amchur (Dry Mango Powder), 55, Sindhi, To begin making the Sindhi Dal Pakwan Recipe, wash and soak chana dal in water overnight or for at least 4 hours.Once soaked, drain the water and cook the chana dal in 2 cups of water in the pressure cooker for a couple of whistles along with salt, sugar, turmeric powder, garam masala and amchur powder.After a 4 to 5 whistles, turn the heat to low and simmer for another 5 minutes and turn off the heat.
Allow the pressure to release naturally.
The grains of the chana dal should be soft and yet separate.Open the lid once the pressure releases completely.In a small tadka pan, heat ghee over medium heat.
Add the cumin and green chilies.Saute for a few seconds, add the curry leaves and asafoetida and turn off the heat.Pour the seasoning over the Sindhi Chana Dal and serve hot along with Pakwan.Serve the Sindhi Dal along with Pakwan (Crisp Puris) for breakfast, lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/Sindhi_Dal_Pakwan_Recipe-1.jpg, 12
Ingredients: salt,wheat flour,ghee butter,ginger paste,spinach leaves (palak),green chilli paste

Palak Puri Recipe (Crispy Spinach Puri Snack), 2 cup Spinach Leaves (Palak) - finely chopped,Salt - to taste,1 tablespoon Ginger - paste,1 tablespoon Green Chilli - paste,3 cup Whole Wheat Flour,3 tablespoons Ghee - or butter, 30, North Indian Recipes, Wash the finely chopped spinach, and let it dry.Take wheat flour, add salt, ghee, ginger paste, chilli paste and mix them well.
Now add spinach and neat well to create dough without adding water.I used only 4 to 5 tablespoons water to make dough.
Make hard dough from it.Do not give rest to dough, immediate roll out the medium sized puri form it.Roll out the thin puri.
Meanwhile heat the oil for frying.Then fry puri on very low flame.It may take more time, but it is required to give crispiness to puri.Fry till it turns golden brown.Once it cools down completely, store it into air tight container.Serve Palak Puri as a tea time snack along with a hot cup of Masala Tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Reena_vyas/Palak_Puri__How_to_make_Crispy_Spinach_Puri_Sanck.jpg, 6
Ingredients: wheat flour,eggs,milk,jaggery,virgin olive oil,strawberries,muesli,vanilla,instant oats (oatmeal),cinnamon powder (dalchini)

Chewy Strawberry Muesli Oats Cookie Recipe, 1/4 cup Extra Virgin Olive Oil,1/2 cup Muesli,1 teaspoon Vanilla Extract,1 teaspoon Cinnamon Powder (Dalchini),1/4 cup Milk,1 Whole Egg,1 cup Whole Wheat Flour,1/2 cup Instant Oats (Oatmeal),1/2 cup Jaggery - crumbled,200 grams Strawberries - finely chopped, 45, Continental, We begin making the Chewy Strawberry Muesli Oats Cookie Recipe by pre heating the oven to 180 degree Celsius for 10 minutes.Then In a bowl add in all the ingredients and mix it well make it a slight wet dough so you can hold it and shape them into cookies.Grease the tray with oil, and place the cookies with an inch apart from each other.
Once done Refrigerate it for about 10 minutes.Then bake it in the oven for about 25 minutes till it crisps up.
Once baked take them out and grease it with little honey over it and serve.
Serve the Chewy Strawberry Muesli Oats Cookie Recipe as a tea time snack , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Chewy_Strawberry_Muesli_Oats_Cookie_Recipe.jpg, 10
Ingredients: cashew nuts,salt,wheat flour,baking powder,milk,water,cardamom powder (elaichi),brown sugar (demerara sugar),dates black,flour (maida),custard powder,sunflower oil

Healthy Eggless Date Squares Recipe, 25 Dates - black one and pitted,150 ml Water,1/8 teaspoon Salt,1/2 cup Whole Wheat Flour,1/2 teaspoon Cardamom Powder (Elaichi),2 tablespoon Cashew nuts - coarsely chopped,2/3 cup Brown Sugar (Demerara Sugar),1/2 cup All Purpose Flour (Maida),1/2 cup Sunflower Oil,2-1/2 teaspoon Custard powder,80 ml Milk,1-1/4 teaspoon Baking powder, 55, Continental, To begin making Healthy Eggless Date Squares Recipe, in a large mixing bowl, sieve the flours with salt & custard powder.
Add chopped cashew nuts to it and keep aside.Grind the pitted dates with some water.
Whisk the mixture well.Place a saucepan on medium heat and add the dates mixture to it.Heat this mixture till it becomes gooey.Turn off the heat and let it cool.
Add the baking powder and cardamom powder.
In a small bowl, mix sugar, oil and milk.Add this to the flour mixture.Add the dates mixture to the flour mixture.
Fold gently till you get a thick cake like batter without any dry flour between the folds.
Pour the mixture into a greased and lined pan and proceed for baking.Bake the mixture in a preheated oven for 25-30 mins until a toothpick/knife inserted comes out clean.
Cool on a wire rack, unmold and cut into squares.
Serve the Healthy Eggless Date Squares Recipe on a serving plate or pack it for your kids snack box.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Kalyani_S/Healthy_Eggless_Date_Squares_Recipe-1.jpg, 12
Ingredients: salt,red chilli powder,water boiling water,curd,onion,cumin seeds (jeera),coriander powder,turmeric powder,green chillies,rabodi (dried corn papad),sunflower oil

Rabodi Ki Sabzi Recipe, 1 cup Rabodi (dried corn papad),2 Green Chillies,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),3/4 teaspoon Red Chilli powder,1 Onion - finely chopped,1 tablespoon Sunflower Oil,1/2 cup Curd (Dahi / Yogurt),Water - Boiling water,1/4 teaspoon Turmeric powder (Haldi), 30, Rajasthani, To begin with Rabodi Ki Sabzi, firstly break Rabodi into smaller bite size pieces.
Immerse it completely in boiling water and soak it for about 1 to 2 hours or until it becomes soft.Heat oil in a wok.
Add cumin seeds and let it splutter.
Add finely chopped onions and green chilies and sauté till onions turn soft.Add red chili powder, turmeric powder, coriander powder, salt and mix everything well.Add the whisked curd and cook it on low flame until oil starts to float on top.Drain the softened rabodi from water and add it to the curd mixture.
Cook for about 5 to 7 minutes on low flame.
Add water as required if the sabzi thickens up.Garnish with fresh chopped coriander leaves and it is ready to be served.Serve Rabodi Ki Sabzi with Phulkas or steamed rice for a healthy lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Rabodi_Ki_Sabzi.jpg, 11
Ingredients: cloves garlic,peanuts,pepper powder,broccoli,oil,cottage cheese,red chilli sauce,breads,salt butter

 Broccoli, Paneer & Peanut Sandwich Recipe,  150 grams cottage cheese - cut into small pieces, 1 broccoli - cut into small pieces, 4 tablespoons peanuts - cut into small pieces, salt - as per taste 2 tablespoons butter,4 breads, 2 tablespoons red chilli sauce, 4 cloves garlic - chopped, oil, 1 teaspoon pepper powder, 40, Continental, To make the Brockley, Paneer and Peanut Sandwich Recipe, firstly add Broccoli and 1 cup of hot water in a mixing bowl.
Keep it aside for 10 minutes.
Heat oil in a pan.
Add garlic to it and cook until light brown.
Now add broccoli to it and cook for 2 minutes.
Now add crumbled cheese, salt, pepper powder, red chilli sauce and mix it well.
After the paneer is cooked, turn off the gas and allow it to cool.
Now add peanuts and mix well.
Now preheat the sandwich maker.
Now place bread slices in it.
Place a mixture of paneer broccoli in the middle and cover it with the other bread.
Apply butter and cook the sandwich till it turns golden brown from both the sides., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Broccoli_Paneer__Peanut_Sandwich_Recipe_.jpg, 9
Ingredients: salt,coconut,asafoetida (hing),red chilli powder,onion,turmeric powder,banana,sunflower oil

Kelyachi Bhaji Recipe (Raw Banana Stir Fry), 2 tablespoons Fresh coconut - grated,Salt - to taste,1 teaspoon Red Chilli powder,1 Onion - finely chopped,2 Raw Banana,1/4 teaspoon Asafoetida (hing),Sunflower Oil - as needed,1 teaspoon Turmeric powder (Haldi), 30, Goan Recipes, To begin making the Kelyachi Bhaji Recipe (Raw Banana Stir Fry), first wash the raw banana, apply little oil to your hands and peel the banana using a peeler and cut the banana into dices.
By applying oil in your hands, the stickiness from the raw banana will not come onto your hands.Heat a tablespoon of oil in a heavy bottomed wok/ kadai on medium heat.
Add the onions and cook them until soft.
Once the onions have softened, add the raw banana, sprinkle some salt and water.
Cover the pan and cook on low to medium heat until the bananas have cooked through.
Once the bananas have cooked through, add the turmeric powder, chilli powder, asafoetida powder and the grated coconut.
Stir well for another 3 to 4 minutes until all the ingredients get well incorporated into the sabzi.Once done, turn off the heat and transfer to a serving bowl.Serve the Kelyachi Bhaji (Raw Banana Stir Fry) as a side dish for your lunches and dinners.
Serve it along with your favorite Sambar along with rice and ghee to make the meal complete., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Kelyachi_Bhaji__Raw_Banana_Stir_Fry.jpg, 8
Ingredients: cashew nuts,bananas,cardamom (elaichi) podsseeds,milk,jaggery,raisins,water,saffron strands,ghee toasting,sooji (semolina rava)

Banana Sheera Recipe - Sweet Banana Halwa/ Pudding, 10 Raisins,1/4 cup Jaggery,1/4 cup Ghee - for toasting,1 Cardamom (Elaichi) Pods/Seeds,1/2 cup Hot water,4 Saffron strands,10 Cashew nuts,2 cups Milk,2 Ripe Bananas - chopped,1 cup Sooji (Semolina/ Rava), 25, Maharashtrian Recipes, To begin making the Banana Sheera Recipe toast the semolina on a flat tawa over a medium heat.
Toast till it becomes light brown.Heat a sauce pan with milk, jaggery, water, cardamom, chopped bananas.
Allow it boil and add the toasted semolina and keep mixing to create no lumps.
Switch off the heat and keep it covered.In another pan add the ghee and once it heated add the cashew nuts and raisins and roast them till the raisins bulge.Add this hot ghee with nuts and raisins into the semolina mixture and mix well.Serve the Banana Sheera Recipe can be serve along with a spicy upma which goes as a great combination for your morning breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Banana_Sheera_Recipe_Sweet_Banana_Pudding_Recipe.jpg, 10
Ingredients: white urad dal (split) without skin,brown rice,salt,red bell pepper (capsicum),coriander (dhania),sunflower oil ghee,del monte corn kernels,cajun spice mix chutney podi sprinkling on top,red poha (flattened red rice),methi seeds (fenugreek seeds)

Maharashtrian Vegetable Amboli Recipe (Savory Lentil Pancake Topped With Vegetables), Sunflower Oil - or ghee for cooking,Coriander (Dhania) Leaves - 1 bunch,Salt - to taste,1 cup Brown Rice - soaked in water for 6-7 hours,1 Red Bell pepper (Capsicum) - chopped,1 cup Del Monte Whole Corn Kernels - steamed and drained,1 teaspoon Methi Seeds (Fenugreek Seeds) - soaked in water for 6-7 hours,Cajun spice mix - or Chutney Podi for sprinkling on top,3 tablespoons Red Poha (Flattened Red Rice) - soaked in water for 6-7 hours,1/4 cup White Urad Dal (Split) - without skin, 380, Maharashtrian Recipes, To begin making the Maharashtrian Vegetable Amboli Recipe grind the urad dal along with the fenugreek seeds with just enough water required to make a smooth paste.Grind the brown rice along with the Poha, similarly, with just enough water required to make a smooth paste.Mix the batters together, till well combined.
place them in a large vessel, with enough space for it to ferment and rise.Cover and set aside in a warm place to ferment overnight.When you are ready to make the Amboli, add salt and mix well.
Adjust the consistency by adding water if required to make a thick batter that is not runny, but pourable and spreadable, like a dosa batter.Place a skillet/tava on the heat and warm it up.Pour of ladle full of the Amboli batter and spread to make a thick pancake.
Drizzle oil or ghee on the sides and allow it to cook on one side.Sprinkle the red pepper, corn and coriander on top of the pancake.
Cook on medium heat till the bottom is browned.Carefully flip and cook on the other side for a minute.When the vegetables are cooked along with the amboli, take it off the skillet and serve hot.
Serve Maharashtrian Vegetable Amboli along with High Protein Peanut Chutney or Red Chilli Coconut Chutney for a filling breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Red_pepper_and_Corn_Amboli.jpg, 10
Ingredients: salt,green chilli,mustard oil,mustard seeds,red chilli powder,water,coriander (dhania) leaves,yellow mustard seeds,lemon,turmeric powder,green chillies,seer fish hilsa fish

Shorshe Maach Recipe - Bengali Style Mustard Fish Curry, 1/2 cup Water - warm,2 Lemon wedges,1/2 teaspoon Turmeric powder (Haldi),3 sprig Coriander (Dhania) Leaves - finely chopped,1/8 teaspoon Turmeric powder (Haldi),1 Green Chilli,4 Seer fish - or hilsa fish,Salt - to taste,2 sprig Coriander (Dhania) Leaves - chopped,2 Green Chillies - slit,1 teaspoon Mustard seeds,1/4 teaspoon Red Chilli powder,1 tablespoon Yellow mustard seeds,1/4 teaspoon Turmeric powder (Haldi),3 tablespoon Mustard oil, 40, Bengali Recipes, To begin making the Shorshe Maach Recipe (Bengali Mustard Fish Curry), firstly we will clean the fish and marinating it with turmeric powder, red chili powder and salt for about 10 minutes.For the mustard paste, soak the mustard seeds in water for about 10 minutes and grind it along with green chillies, turmeric powder to make a smooth paste.Heat the oil in a large heavy bottomed nonstick pan and place the fish and cook for 30 seconds on both the sides till it is golden.
Remove the fish and in the same oil add mustard seeds and allow it to crackle.Once it crackles, add the mustard paste and saute for a couple of minutes on medium heat until you see the mustard paste bubble.
Add the marinated fish into this and adjust the salt and chili.Cover the Shorshe Maach, turn the heat to low and cook the fish for about 10 minutes till it turns thick.Once it is done, turn off the heat and check salt and spices and adjust to suit your taste and serve.
Garnish with freshly chopped coriander leaves and serve.Serve the tangy Shorshe Maach along with Steamed Rice and a Bengali Style Shaak Bhaja for an everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-26/Bengali_Shorshe_Ilish_Recipe_Hisla_in_Mustard_Sauce_Curry-2.jpg, 12
Ingredients: salt,baking powder,beetroot (around beets),curd,sugar,lemon vinegar,vanilla,chocolate chips,cocoa powder,flour (maida),sunflower oil

Eggless Red Velvet Beetroot Muffins Recipe, 1 cup All Purpose Flour (Maida),1/3 cup Curd (Dahi / Yogurt),1/2 cup Beetroot - pureed (around 2 medium sized beets),1/4 teaspoon Salt,1 teaspoon Vanilla Extract,Chocolate chips - a handful,1 teaspoon Lemon juice - or Vinegar,1/4 cup Sunflower Oil,3/4 cup Sugar - powdered,2 teaspoons Cocoa Powder,1-1/4 teaspoon Baking powder, 55, Continental, To begin making Eggless Red Velvet Beetroot Muffins, we have to first prepare the beetroot pureeTo make the beetroot puree along with 1/2 cup of water in a pressure cooker for about 4 to 5 whistles.
Once cooked well, allow it to cool and then puree the beetroot in a mixer grinder.Measure 1/2 cup beetroot puree and keep aside.
(only add a little water to the blender if necessary)Put your oven on preheat at 180°C and line your muffin tray with cupcake liners.In a bowl, sift together flour, cocoa powder, baking powder, and salt.
Keep aside.In another bowl, add curd and sugar, and beat it at high speed till sugar gets dissolved.Next, add oil and vanilla essence to the curd mixture and beat till oil is well incorporated.Now add the beetroot puree and lemon juice (or vinegar) and beat at low speed till everything is well mixed.Next, add the sifted flour mixture in 3 parts and mix at lowest speed till just combined.
Do not over mix the Eggless Beetroot muffin batter.Pour the prepared muffin batter into the moulds and sprinkle some white chocolate chips on top.
Bake the Eggless Beetroot muffins at 180°C for about 25 minutes or until a toothpick inserted comes out clean.
Once done, take the Eggless Beetroot muffin out of the oven and keep them on a wire rack to cool down.
Your Eggless Red Velvet Beetroot Muffins are ready to be served.
Serve Eggless Red Velvet Beetroot Muffins along with a cup of Masala Tea or pack in as a snack in your kid's snack box  , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/navneet289-gmail.com/Eggless_Red_Velvet_Beetroot_Muffins_1600.jpg, 11
Ingredients: salt,ginger,eggs noodles,rice noodles (flat),spring onion greens,chinese spice powder,cloves garlic,soy sauce,black pepper powder,tofu,sesame seeds (til seeds)

Honey and Sesame Tossed Flat Noodles with Toasted Tofu Recipe, 1 teaspoon Sesame seeds (Til seeds),1 inch Ginger - chopped,2 cloves Garlic - chopped,2 teaspoon Soy sauce,1/2 teaspoon Salt,1 cup Tofu - cut into cubes,2 tablespoon Egg noodles - fried (optional),2 cup Rice Noodles (Flat),2 teaspoon Honey,2 teaspoon Chinese 5 Spice Powder,1 teaspoon Black pepper powder,2 sprig Spring Onion Greens, 30, Indo Chinese, To begin making the Honey and Sesame Tossed Flat Noodles with Toasted Tofu Recipe boil the noodles in a saucepan with water till it is cooked.Once it is done, strain it over cold water and toss it with oil and keep aside.Mix all the ingredients for the sauce, the soy sauce, honey and five spice powder into a bowl and keep it aside.Heat a kadai, with oil and then toast the tofu and sprinkle with salt and pepper and keep tossing till it is brown and crisp.
Transfer into  bowl and keep it aside.In the same kadai, add some more oil and then add in the ginger and garlic, fry for few minutes and then add in the sauce mixture and mix well.Once the sauce starts to bubble, add in your cooked noodles and spring onions, check for seasoning as the soy sauce already has saltiness.Once done serve it on a plate and top it up with crumbled tofu and crispy noodles.Serve the Honey and Sesame Tossed Flat Noodles with Toasted Tofu Recipe along with Thai Green Papaya Salad  and Coconut Tapioca Pudding Recipe with Spicy Strawberry Sauce to finish it off.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Honey_and_Sesame_Tossed_Flat_Noodles_with_Toasted_Tofu_Recipe.jpg, 11
Ingredients: brandy,salt,baking powder,dry ginger powder,sugar,eggs,flour (maida),butter,cinnamon powder (dalchini)

Ginger Brandy Cookie Recipe, 2 cups All Purpose Flour (Maida),1/4 cup Honey,1 teaspoon Baking powder,1/2 cup Sugar,2 tablespoons Brandy,1/4 teaspoon Salt,1 Whole Eggs,1/2 cup Butter - softened,2 teaspoons Cinnamon Powder (Dalchini),1 tablespoon Dry ginger powder, 65, Continental, To begin making the Ginger Brandy Cookie Recipe, cream the butter, sugar until light and fluffy.
Add the honey, brandy and eggs and beat well until well combined.In a separate bowl, sift together the flour, salt, baking powder, ginger and cinnamon powder.
 Gradually beat in the dry flour ingredients to the butter mixture.
Combine well to form the cookie dough.
Once it forms a cookie dough, cover with a clingfilm and refrigerate for 30 minutes.Preheat the oven to 180 C.
Prepare the baking sheet by lining it with parchment paper.Shape the ginger brandy cookie dough into 1 inch balls and place them on the baking sheet.
Bake for about 12 minutes, until just firm and a bit crisp around the edges.
Remove the Ginger Brandy Cookies from the oven and transfer to a wire rack and let cool completely.Store the Ginger Brandy Cookies in airtight containers and serve as a snack for the holiday season.
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