anandhuvasudev/southindiandish huggingface dataset:
Ingredients: pineapple,ginger,water cold,lemon,beetroots,cucumber

Beetroot Juice Recipe With Cucumber & Pineapple, 1 Cucumber - peeled and roughly chopped,3 Beetroots - peeled and roughly chopped,1/2 inch Ginger - grated,1 cup Water - cold,2 teaspoons Lemon juice,1 cup Pineapple - diced, 15, Continental, To begin making the Beetroot Juice With Cucumber & Pineapple Recipe add beetroot, cucumber, pineapple and ginger to a food processor or blender and make a fine puree.Pour the puree into a strainer and extract the juice completely.Add the pulp back to food processor or blender along with cold water and blend again.
Strain this second juice once again and add to the first extract.Stir both the extract together, add in the lemon juice and serve chilled.
Check the taste and adjust the sweetness by adding honey or more pineapple.
You can also optionally add salt if you like it salty.Serve this Beetroot Juice With Cucumber & Pineapple along with Grilled Hummus Paneer Bhurji Sandwich Recipe  for a healthy wholesome breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Beverages/Beetroot_Juice_Recipe_with_Cucumber_and_Pineapple-1.jpg, 6
Ingredients: coriander (dhania),salt,ginger,mustard seeds,asafoetida (hing),mozzarella cheese,gram flour (besan),onion,potato (aloo),turmeric powder,green chillies,sunflower oil

Cheese Stuffed Aloo Bonda Recipe, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 inch Ginger - grated,1 teaspoon Mustard seeds,1 Onion - finely chopped,Coriander (Dhania) Leaves - small bunch,50 grams Mozzarella cheese - cut into 1/2 inch pieces,1 cup Gram flour (besan),1/4 teaspoon Asafoetida (hing),Sunflower Oil - as needed,2 Green Chillies - chopped,1 teaspoon Turmeric powder (Haldi),4 Potatoes (Aloo) - boiled and mashed, 45, Indian, To begin making the Cheese Stuffed Aloo Bonda Recipe, heat oil in a frying pan, add mustard seeds and allow it to crackle.Once the seeds have crackled add the onions and sauté for a couple of minutes till onions are soft and light golden in colour.Once done add ginger, green chillies, asafoetida, turmeric and salt.
Saute for a minute and add the mashed potatoes.
Stir in the coriander leaves and combine.Turn off the heat and allow the potato mixture to cool down.Once the potato mixture has cooled down divide it into 8 portions.
While shaping, flatten the potatoes in the palm of your hand , place a piece of the Mozzarella cheese in the center and cover it to make a ball.
Shape the bonda into round balls and keep aside.Combine gram flour, turmeric powder, salt to taste in a bowl.
Add a little water at a time to make a thick batter which coats the back of a spoon.
Make sure to whisk the batter well until light and fluffy.
Keep aside.Preheat a kuzhi paniyaram pan.
Add a few drops of oil into each cavity.Dip and coat each of the potato cheese balls in the gram flour batter and gradually place it into the cavity.
Cover the pan and allow the bonda to steam.
Once you notice the batter is cooked, uncover the pan and cook all sides by flipping and turning.Once the Cheese Stuffed Aloo Bonda turns golden brown in color on all sides, transfer the Cheese Stuffed Aloo Bonda onto a plate with an oil absorbent paper and serve hot.Serve the Cheese Stuffed Aloo Bonda along with a spicy Coconut Chutney or Green Chutney  along with a cup of steaming Filter Coffee ., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Lubna_Karim/Cheese_Stuffed_Aloo_Bonda.jpg, 12
Ingredients: salt,cinnamon sugar mix sugar cinnamon powder let rest some time before,raisins rum orange juice,virgin olive oil,water,dry yeast,sugar,cranberries dried,flour (maida)

Cinnamon Sugar Focaccia Bread Recipe, 1 teaspoon Active dry yeast,1 tablespoon Sugar,1 cup Lukewarm Water,1/2 cup Lukewarm Water,3/4 cup All Purpose Flour (Maida),2 tablespoons Sugar,1/4 cup Cranberries - dried,3 All Purpose Flour (Maida),1/2 cup Raisins - soaked in 2 tablespoon rum or orange juice,1/2 cup Cinnamon Sugar - mix 1 cup of sugar with 2 teaspoons cinnamon powder and let it to rest for some time before use,1 teaspoon Sea salt,1/4 cup Extra Virgin Olive Oil, 230, Italian Recipes, To begin making the Cinnamon Sugar Focaccia Bread first make the sponge.
To do this, place the warm water and sugar in a small bowl, sprinkle the yeast and let it stand for about 5 minutes.
Stir in the flour to form a soft dough.
Cover tightly with a plastic wrap or a plate and let it rest till bubbly and the quantity looks doubled.
This should take about 45 minutes.Next, make the dough.
To do this, whisk the yeast into the warm water in a large mixing bowl, stir in the olive oil and beat in the sponge.If you are making the dough by hand, add the sugar and salt in the mixture and stir it.
Now add the flour in three batches and mix well till it starts forming a dough.Bring this dough out on a clean kitchen counter and knead well for 10 minutes to form a pliable dough.Alternatively, you can also make the dough using a Stand Mixer.
Use the paddle attachment to mix together the sugar, salt and yeast mixture and 1 cup of flour.
When mixed, add the rest of the dough and change to the dough hook and knead for 4-5 minutes.When the dough is done, grease a large mixing bowl, put the dough in it, roll it around to coat the dough in oil.
Then cover it with a damp kitchen towel and let it rise till double for about 1 to 1.5 hours.While the dough is rising, soak the raisins in rum or orange juice and keep aside.When the dough has double and risen, divide it in three equal parts.Using a rolling pin, roll out each of it to a 1/8 to 1/4 inch thickness.
You can bake these as free from breads on parchment paper or pizza stone or move them to your round cake tins.
Cover the divided dough with a damp kitchen towel and let it rise once again for 30 minutes.While the bread dough is rising, preheat the oven to 200 degrees C for about 20-25 minutes.When the bread is ready for baking, arrange the cranberries and raisins on top and press them down a bit,and drizzle the left over rum/orange juice syrup on top and sprinkle with cinnamon sugar.Bake the breads for about 15-18 minutes till slightly browned.
You can store this cling wrapped or in an air tight container for 3 days though its best eaten the same day.Serve the Cinnamon Sugar Focaccia Bread warn as an after school snack or tea time snack along with masala chai.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Cinnamon_Sugar_Focaccia.jpg, 9
Ingredients: salt,vegetable stock,hung curd (greek yogurt),fennel seeds (saunf),red baby radish (or white radishes),ajwain (carom seeds),bay leaves (tej patta) tejpatta spice leaves,coriander (dhania) leaves,onion,black pepper powder,mooli mullangi (radish),sweet potatoes,sunflower oil

Creamy Radish Soup Recipe With Sweet Potato, 2 sprig Coriander (Dhania) Leaves - chopped,2 Sweet Potatoes - peeled and chopped,Salt - to taste,1/4 teaspoon Ajwain (Carom seeds),2 teaspoon Black pepper powder,1 Onion - chopped,1 Mooli/ Mullangi (Radish) - cut into strips for garnish,1 teaspoon Fennel seeds (Saunf),2 cups Vegetable stock,6 Red baby radish - chopped (or 2 white radishes),2 Bay leaves (tej patta) - or tejpatta or allspice leaves,2 tablespoon Hung Curd (Greek Yogurt),2 teaspoon Sunflower Oil, 25, Continental, To begin making the Creamy Radish soup recipe with Sweet Potato, first, heat oil in a saucepan.Add the onion and sauté till it becomes soft.
Add the carom seeds, fennel seeds and bay leaf.Stir and add the sweet potato and radish.
Mix.Add 1/2 cup stock, salt and cook covered till the root vegetables soften.Cool slightly, take out the bay leaf and puree in a blender.Pour it back into the saucepan.
Add bay leaf.Adjust the consistency with the stock (this is usually a thick soup).Add pepper and salt (if required).
Bring to a boil.Ladle into serving bowls, stir a tablespoon of curd/yogurt and garnish with coriander leaves and strips of radish.Serve Creamy Radish soup recipe with Sweet Potato immediately with Smoked Tofu and Grilled Vegetable Salad for a light meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Creamy_Radish_soup.jpg, 13
Ingredients: cashew nuts,salt,cumin powder (jeera),green chilli,amchur (dry mango powder),mustard seeds,karela (bitter gourd pavakkai),asafoetida (hing),potato (aloo),coconut,red chilli powder,dry red chilli,caster sugar,coriander powder,sesame seeds (til seeds),sunflower oil

Kaju Karela Recipe - Bitter Gourd And Cashew Nuts Stir Fry, 1 Green Chilli - slit or finely chopped,1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Caster Sugar,1 Dry Red Chilli - broken & deseeded,Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Amchur (Dry Mango Powder),1/4 teaspoon Mustard seeds,1/4 teaspoon Red Chilli powder,1 tablespoon Sesame seeds (Til seeds),1 tablespoon Dessicated Coconut,Sunflower Oil - to cook,1 Potato (Aloo) - cut lengthwise,15 Cashew nuts,1 pinch Asafoetida (hing),2 Karela (Bitter Gourd/ Pavakkai), 45, Gujarati Recipes﻿, To begin making Kaju Karela Recipe (Bitter Gourd And Cashew Nuts Stir Fry), scrape the skin of bitter gourd and cut them lengthwise.
Remove the seeds.
You can opt to keep the seeds if they are tender.Now soak them in a bowl of salt water for about 30 minutes to remove the bitterness.
Wash them thoroughly and drain excess water.
Pat them dry on a kitchen towel.Heat a little oil in a kadai.
Add the potatoes that are thinly sliced and saute on medium heat till they crisp up and are golden brown.Once the potatoes are brownish, add karela/bitter gourd pieces and saute further till all the pieces are cooked and crisped up.
Once done, switch off heat.In another pan, heat a bit of oil, add mustard seeds and allow them to crackle.Once the mustard crackles, immediately add dry red chilli, green chilli, hing and cashews.
Saute till the cashews are fried.
Use a low heat throughout after the oil is heated, since all of these ingredients gets cooked very fast.Now to this, add fried potatoes and bitter gourd.Add all the spices - red chilli powder, cumin powder, coriander powder, amchur powder, powdered sugar and salt.
Mix well and saute for about 1-2 minutes.
Check for spices and adjust to taste.Then add sesame seeds and desiccated coconut.
Give a quick mix and remove from heat.Serve Kaju Karela Recipe (Bitter Gourd And Cashew Nuts Stir Fry) with Gujarati Dal Recipe and Phulka or Gehun Bhajra Thepla Recipe for your everyday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Bela-Dholakia/Kaju_Karela_Bitter_Gourd_and_Cashew_Stir_Fry_edited_recipe.jpg, 16
Ingredients: salt,vegetable stock,lemongrass,ginger galangal,parangikai pumpkin,red chillies water,coriander (dhania) leaves,thai red curry paste,white pepper powder,virgin olive oil virgin,cloves garlic,onion,cumin seeds (jeera),lemon,black pepper powder,coconut milk,thai red chilli (birds eye chilli)

Thai Pumpkin Soup With Red Curry Paste Recipe, 1 Lemongrass,2 tablespoons Extra Virgin Olive Oil - extra virgin,2 tablespoons Thai Red Curry Paste,1 Thai Red chilli (Birds Eye Chilli) - for garnish,1 tablespoon Lemon juice,1 tablespoon Coconut milk - to garnish,Salt - to taste,3/4 Onion - chopped,1 tablespoon Cumin seeds (Jeera),10 Fresh Red chillies - soaked in warm water for 10 minutes,1/2 teaspoon White pepper powder,1 inch Ginger - or galangal,1 cup Coconut milk - thick,2 cups Vegetable stock,1 cup Kaddu (Parangikai/ Pumpkin) - diced,Coriander (Dhania) Leaves - for garnishing,1 teaspoon Black pepper powder,4 cloves Garlic - roughly chopped, 45, Thai, For the Red Thai Curry Paste:To prepare Thai Pumpkin Soup With Red Curry Paste Recipe, prepare the Red Thai Curry paste recipe.
Place the ingredients - lemongrass, red chillies, garlic, ginger, coriander seeds, cumin seeds, white pepper powder, salt to taste, lemon juicein a food processor or blender and process well to create a fragrant Thai red curry paste.Use as required or store refrigerated for further use.
If you find the paste too thick, add a little more coconut milk to help blend ingredients.For the Roasted Pumpkins:Add a little olive oil in a pan and add the chopped pumpkin along with salt, chilli powder and a pinch of turmeric powder.
Roast them till they are soft .
Cool and grind to a paste.Heat the remaining Olive oil in a large sauce pan and cook the curry paste for one minute or until it becomes fragrant.Add the vegetable stock along with the pumpkin puree and bring it to a boil.
Simmer and let it boil for a good 20  minutes on low flame.Add salt and pepper powder along with the coconut milk .
Stir well and cook for further 5 more minutes.Stir in the lime juice and strain the soup for a smooth texture.Pour Thai Pumpkin Soup With Red Curry Paste Recipe into serving bowls.
Swirl in some coconut milk and garnish with pepper powder, red chillies and fresh coriander leaves.Serve with Vegetarian Pad Thai Recipe for wholesome and comforting meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/alaka_jena/Thai_Pumpkin_Soup_with_Red_curry_Paste_recipe.jpg, 17
Ingredients: tomato,salt,mustard oil,mustard seeds,brinjal (baingan eggsplant),potato (aloo),cloves garlic,pita saga (glinus oppositifolius),onion,cumin seeds (jeera),badi (wadi) (sun dried lentil dumpling),turmeric powder,green chillies

Pita Saga Bati Basa Recipe, 2 Green Chillies,2 cup Pita saga - (glinus oppositifolius),1 Tomato,4 cloves Garlic,1 Brinjal (Baingan / Eggplant),1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,Salt - as needed,2 tablespoons Mustard oil,1 Potato (Aloo),4 Badi (wadi) - (sun dried lentil dumpling),1 Onion,1 teaspoon Turmeric powder (Haldi), 25, Oriya Recipes, To begin making the Pita Saga Bati Basa recipe, take a deep frying pan or wok.
Roast the badis (sun-dried lentil dumpling) and crush roughly into small pieces.Now chop onion finely and keep aside.
Next cut eggplant, potato and tomato into smaller cubes and keep aside.Put mustard seeds, cumin seeds, garlic cloves and green chilies in a blender jar and make a smooth paste.
But authentically, all the things are put in a mortar-pestle made of stone and then crush and grind to the smooth paste.Take the same deep frying pan or wok.
Add in chopped pita saga (glinus oppositifolius), paste, chopped onion, cubed eggplant, cubed potato and tomato, salt, turmeric and mustard oil.Mix everything very well preferably by hand.
Cover with a lid and cook for 10-12 minutes on low flame stirring in between.After some time, all the veggies'll become a bit mushy.
Add roughly crushed badis and give a quick mix.Cover the lid and switch of the flame.
Let it be covered for 2 to 3 minutes, so that the flavours infused with badis.Serve Pita Saga Bati Basa along with Steamed Rice and Kachumber salad for a weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/firsttimercook/Pita_Saga_Glinus_Oppositifolius_Bati_Basa.jpg, 13
Ingredients: salt,rice,ghee,lentil sugar,cloves garlic,kidney beans,bay leaf,cardamom,black pepper powder

 Spiced Rajma Pulao Recipe,  1 teaspoon black pepper powder, 2 cloves garlic - finely chopped, 1 tablespoon ghee, 1 bay leaf, 1/4 cup kidney beans, 2 cardamom, 2 long, salt - as per taste,1 cup rice, 1 inch lentil sugar, 65, Indian, To make the spicy rajma pulao recipe, first soak the rajma for 8 hours.
After soaking, pour in the pressure cooker with water and salt, close the cooker and cook for 1/2 hour.
Turn off the gas and open after the pressure has gone out.
Drain the water and keep the beans separately.
Wash and keep the rice aside.
Add cardamom, cinnamon, long and make powder in a bowl.
Keep it aside.
Heat the ghee in a saucepan.
Add garlic, ground spices and cook for some time.
After 2 to 3 minutes, add rice, cooked beans, black pepper powder, salt and 1-1 / 2 cups of water.
Allow it to boil and reduce the flame after boiling.
Cover the pan and cook until the rice is cooked.
Turn off the gas and keep it covered for 10 minutes.
Serve.
Serve the tart rajma pulao recipe with tomato onion cucumber raita and papad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Spiced_Rajma_Pulao_Recipe_Spiced_Kidney_Bean_Rice-1_1600.jpg, 9
Ingredients: salt,kalonji (onion nigella seeds),ginger,mustard oil,fennel seeds (saunf),cauliflower (gobi),cloves garlic,coriander (dhania) leaves,dry red chillies,onion,cumin seeds (jeera),methi seeds (fenugreek seeds),black pepper powder,turmeric powder

Banarasi Cabbage Vegetable Recipe - Chocolate Flower Cooked with Nigella, 1-1/2 teaspoons Kalonji (Onion Nigella Seeds),1/2 teaspoon Turmeric powder (Haldi),1/4 teaspoon Black pepper powder,2 teaspoons Cumin seeds (Jeera),1/2 teaspoon Fennel seeds (Saunf),3 sprig Coriander (Dhania) Leaves - finely chopped to garnish,Salt - to taste,1 teaspoon Cumin seeds (Jeera),5 cloves Garlic,1 Onion - finely chopped,500 grams Cauliflower (gobi) - cut into small florets,2 Dry Red Chillies,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Ginger,3 teaspoons Mustard oil, 30, Uttar Pradesh, To begin making Banarasi Gobhi Ki Sabzi Recipe (Cauliflower Cooked With Nigella), cut the cauliflower into small florets and it to a bowl of warm water mixed with salt and turmeric.
This helps to deworm from the florets.Make a coarse paste of the ingredients mentioned in the masala paste, ginger, garlic, red chillies, cumin seeds using a mixer grinder and keep aside.In a preheated pan add mustard oil.Once the oil is hot, add the cumin, fenugreek seeds, fennel and kalaunji seeds and let them sizzle well.Once the seeds have sizzled add the onions and saute until they turn light brownish and slightly caramelized.Add the ground masala paste, pepper and turmeric powder and saute until the oil separates out.Now, rinse the florets in running water, drain and add it to the pan.Season Banarasi Gobhi Ki Sabzi with salt, mix well and let the cauliflower cook well yet retaining its crunchy texture.
Occasionally stir in between till the cauliflower are done.Once the cauliflower is cooked, switch off the heat and garnish Banarasi Gobhi Ki Sabzi with coriander leaves.Serve the Banarasi Gobhi Ki Sabzi Recipe (Cauliflower Cooked With Nigella) along with Navrang Dal Recipe ( Spicy Mixed Lentils), Phulkas and Moong Sprouts Usal Recipe (Indian Salad Chaat) for the weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Banarasi_Gobhi_Ki_Sabzi_Cauliflower_cooked_with_Nigella_seeds.jpg, 14
Ingredients: salt,rice flour,red chilli powder,water,gram flour (besan),eggs,turmeric powder,sunflower oil

Egg Pakora Recipe - Egg Fritters, 4-5 Whole Eggs,Salt - as required,1/2 teaspoon Turmeric powder (Haldi),3 tablespoons Rice flour - optional,1/2 cup Gram flour (besan),Water - as needed,Sunflower Oil - as required,1-2 teaspoons Red Chilli powder, 45, Indian, To begin making the Egg Pakora recipe, in a small pot, add water and bring it to boil.
Once the water starts boiling, add a pinch of salt and eggs.Cook them for about 15 minutes and remove from the flame.
Run the eggs under cold water immediately and remove their outer shell.Slice the eggs into halves and set aside.In a bowl, combine flour, turmeric powder, red chilly powder, and salt together.Add water little by little and mix them well to prepare a batter.
It should be slightly thinner than Idli batter but not runny like dosa batter.Meanwhile, heat oil in a kadai over medium flame.
Once the oil is hot, add a small ball of flour to check the state of oil.
If the ball rises steadily, then the oil is hot enough for frying pakoras.
If it raises slowly, then the oil should be heated for some more time.Once the oil consistency is perfect, take a slice of egg, dip it in the flour and slowly drop them into the oil.Cook until they turn golden on both the sides by flipping them occasionally.Set them aside in a dish towel and repeat the same procedure for the remaining egg slices.Prepare this spicy Egg Pakoras and serve with Tomato Garlic Chutney or any other chutney of your choice.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Egg_Pakora.jpg, 8
Ingredients: coconut,milk,marie biscuit other biscuits,vanilla,dark chocolate,custard powder used vanilla,caster sugar,dark chocolate dark milk depending on preference,butter,walnuts

Nanaimo Bars Recipe (No Bake), 1 cup Fresh coconut - grated,2 cups Caster Sugar,1 teaspoon Vanilla Extract,Milk - adjustable,1/2 cup Walnuts - finely chopped,1/2 cup Butter (unsalted) - softened,2 tablespoons Custard powder - I used vanilla,150 grams Dark chocolate - Dark or milk depending on your preference,2 tablespoons Milk,100 grams Dark chocolate,2 cups Marie Biscuit - or any other biscuits, 190, American, To begin the preparation of Nanaimo Bars, first layer a square shape  6-8" tray with parchment paper or butter paper.For the biscuit layer, add the chocolate and butter in a large microwavable bowl and microwave in high for one minute or till the time the butter melts completely.Remove and stir well using a fork.Add the vanilla essence, walnuts, coconut , biscuit crumbs and mix well (add few teaspoons of milk if the mixture is too dry).Transfer them to the layered baking tray and spread them uniformly.Using the back of the ladle or spoon, press gently so that the mixture is tightly packed .In a preheated oven, just bake this layer for 7-8 minutes only at 180 degrees C  .For the custard layer, add the custard and milk and mix well.Stir in the powdered sugar little by little and beat to make a thick custard layer.Once the biscuit layer completely cools, spread the custard layer uniformly without any gaps.Place the tray in a refrigerator for at least one hour for the custard layer to set.For the chocolate layer, heat the chocolate and butter in a microwave for one minute, mix well and pour it over the custard layer.Refrigerate the dessert for at least 3 hours for the layers to set.Using a heated knife, carefully, cut the bars in desired shapes.Serve these Nanaimo Bars for the upcoming New Years get together as a Party Dessert  and have your guests singing your praises.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/umar/Nanaimo_Bars__Eggless_1600.jpg, 10
Ingredients: salt,black salt,amchur (dry mango powder),asafoetida (hing),black peppercorns,coriander (dhania) seeds,cumin seeds (jeera)

Chaat Masala Recipe, 1 tablespoon Coriander (Dhania) Seeds,Salt - to taste,4 tablespoons Cumin seeds (Jeera),3 tablespoons Amchur (Dry Mango Powder),2 teaspoons Black Salt (Kala Namak),1 tablespoon Whole Black Peppercorns,1/2 teaspoon Asafoetida (hing), 10, Indian, To begin making the Chaat Masala Recipe, heat a pan on low flame and dry roast the cumin seeds, coriander seeds and black peppercorns.
Roast for on medium-low heat until fragrant.
This will take about 8-10 minutes.
Turn off the flame and allow it to come to room temperature.
Transfer to a mixer jar, add the black salt, dry mango powder, asafoetida and salt to taste.
Grind to a fine powder.
Use Chaat Masala is various chaat and buttermilk recipes.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Chaat_Maslaa_Powder-1_1600.jpg, 7