anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,stalk spring onion (bulb greens),sunflower oil,cloves garlic,baby potatoes,black pepper powder,butter,dried oregano

Roasted Baby Potatoes Recipe, 1 teaspoon Black pepper powder,Salt - to taste,2 teaspoon Dried oregano,1 tablespoon Butter,300 grams Baby Potatoes - cut into half,Sunflower Oil,5 cloves Garlic - chopped or crushed,5 Stalk Spring Onion (Bulb & Greens) - chopped, 40, Continental, To begin making the Roasted Baby Potatoes Recipe, we will heat a flat skillet with oil.
Add baby potatoes and sprinkle some salt and keep it closed with the lid.At regular intervals keep turning the potatoes so that the baby potatoes gets evenly roasted from all the sides.Once done after about 15 minutes, add chopped garlic, pepper powder, dried oregano and spring onions, a tablespoon of butter and toss it well.Keep roasting the potatoes for 10 more minutes until they turn soft and crispy on the outside.
Serve the Roasted Baby Potatoes Recipe along with an Herb & Cheese Mushroom Omelette, Sweet Potato & Green Bean Salad, Chilli Cheese Toast and baked beans by the side to make your Sunday brunch delicious., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Roasted_Baby_Potatoes_Recipe-1_1600.jpg, 8
Ingredients: tomato,salt,cumin powder (jeera),coriander (dhania),tabasco original sauce,sugar,onion,green chillies finel

Spicy Mexican Salsa Recipe - Tomato Salsa Recipe, 1 teaspoon Sugar,Salt - to taste,1 tablespoon Tabasco Original - Hot Sauce,8 Tomatoes,2 Green Chillies - finel chopped,1 Onion - finely chopped,Coriander (Dhania) Leaves - a small bunch finely chopped,1/4 teaspoon Cumin powder (Jeera), 35, Mexican, To begin making the Mexican Salsa Recipe, we will first cook the tomatoes in a pressure cooker.
Half the tomatoes and place it in the pressure cooker along with 2 tablespoons of water.
Allow it to pressure cook for 2 whistles.After 2 whistles, turn off the heat and allow the pressure to release naturally.
Once the pressure releases, open the cooker, drain out the excess water and allow the tomatoes to cool completely.Once the tomatoes are cooled, peel the skin off the tomatoes and chop them fine.
Place the chopped tomatoes in a mixing bowl.
Add the onions, green chillies, salt, sugar, cumin powder,  tabasco sauce and coriander leaves.
Mix the Mexican Salsa well to combine.Transfer the Mexican Salsa to a chip and dip bowl and the salsa is now ready to be served along with nacho chips.Serve the Spicy Mexican Salsa along with crispy Nachos for a party or make a Loaded Veggie Nachos Recipe - top it with salsa, sour cream, rajma & cheese and serve for parties.
Kids also will love this simply delicious salsa when added to the Loaded Nachos., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Spicy_Mexican_Salsa_Recipe_-_Tomato_Salsa_Recipe-3.jpg, 8
Ingredients: salt,foxtail millet,poha (flattened rice),sunflower oil greasing,white urad dal (split),methi seeds (fenugreek seeds),horse gram dal (kollu kulith)

Horsegram And Foxtail Millet Idli Recipe, 2 tablespoons Poha (Flattened rice),Salt - to taste,1/2 cup Horse Gram Dal (Kollu/ Kulith),Sunflower Oil - as required for greasing,1/2 cup White Urad Dal (Split),1 teaspoon Methi Seeds (Fenugreek Seeds),1 1/2 cups Foxtail Millet, 30, South Indian Recipes, To begin making the Horsegram And Foxtail Millet Idli recipe, wash and Soak Urad dal with methi seeds with enough water in a bowl for 6 hours or overnightLikewise, wash the horse gram and millets separately, soaking each of them in different bowls.
Soak them for a minimum of 6 hours or leave it overnight.
Wash the soak the poha in a bowl of water for 20 minutes before grinding the idli batter.Transfer the urad dal and methi seeds into a mixer-jar and grind into a smooth paste using a little water.
Transfer this into a mixing bowl in which the batter will be mixed and set aside.
Next transfer the horse gram into a mixer-jar and grind into a smooth paste using a little water.
Add this to the bowl having the ground urad dal.
Likewise grind the millets along with the poha and transfer it to the bowl in which the batter is going to be mixed.
Bring all the ground mixtures together in a bowl and mix thoroughly to get a uniform batter.
Rest and ferment for 8-10 hours in a warm place.
Once the batter is fermented, add salt and water if required to adjust the consistency.
We need a batter of dropping  consistency to make the idlis.Once you have the fermented  Idli batter, grease the Idli Steamer Plates with a little oil.
Pour spoonfuls of the idli batter into these moulds.Do make sure you fill the idli batter only half way through as they will rise up to the top when steamed.
Once all the plates are filled, place the filled idli racks one above the other making sure the holes are facing the filled portion.Prepare the idli steamer with a little water in the bottom.
Place the filled idli racks in the steamer.
Place the steamer on high heat and steam the idli’s for 10 minutes.After 10 minutes of steaming, turn off the heat.
Open the steamer and insert a knife or a pick to test whether the idli's are cooked.
If nothing sticks then the idlis are perfectly steamed.Now you can remove the idli from the steamer.
Have a small bowl filled with water.
Dip a spoon in the water and then scoop the idli out starting from the edges.
Dipping the spoon in water helps in the easy removal of idli from the plates.Pair Horsegram And Foxtail Millet Idli with Mysore Chutney and Keerai Sambar for a delicious breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/gauravi/Horsegram_and_Foxtail_Millet_idli.jpg, 7
Ingredients: tomato,salt,ginger,green chilli,mustard seeds,curry leaves,onion,garlic,lemon,mint leaves (pudina) paste,black pepper powder,coconut milk,coconut oil,mixed vegetables (potatoes,sunflower oil

Mint Vegetables Moilee Recipe (Mixed Vegetables Cooked In Minty Coconut Milk), 2 Garlic - sliced,1/2 teaspoon Mustard seeds,2 teaspoon Sunflower Oil,1-1/2 cups Mixed vegetables - (potatoes,2 sprig Mint Leaves (Pudina) - made to paste,1 teaspoon Lemon juice,Salt - to taste,1/2 teaspoon Black pepper powder,1 Green Chilli - slit,1 inch Ginger - thinly sliced,1 cup Coconut milk - thick,1 teaspoon Coconut Oil,1 cup Coconut milk - thin,1 sprig Curry leaves,1 Tomato - roughly chopped,1 Onion - thinly sliced, 35, Kerala Recipes, To begin making the Mint Vegetables Moilee recipe, scrape the coconut and extract the thick and thin coconut milk and keep aside.Heat oil in a wok/kadhai, once heated add the mustard seeds and let it splutter.Add the curry leaves and the thinly sliced onions and sauté till it gets translucent.Add the ginger and the sliced garlic pods and cook until the raw smell evaporates.Add the cubes vegetables, pepper powder and turmeric powder, and sauté for a minute.Add the thin coconut milk and let the vegetables cook with the lid on.
This will take 5 to 6 minutes.Add the chopped tomatoes and let it cook for a minute.Once the vegetables are cooked, add the thick coconut milk and the mint paste and heat it for 2 minutes.Make sure you don't bring this mix to a boil at this stage else the coconut milk the curdle.Switch off the flame, season with salt and add the lemon juice.Serve the Mint Vegetables Moilee Recipe with Appams or Idiyappams or Steamed Rice for Sunday brunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Mint_Vegetables_Moilee_Mixed_Vegetables_Cooked_In_Minty_Coconut_Milk.jpg, 15
Ingredients: wheat brown bread,salt,onion,black pepper powder,eggs,butter,cheese slice

Boiled Egg White Sandwich Recipe, Salt - as required,2 tablespoon Butter,1 Cheese - slice,1/2 teaspoon Black pepper powder,1/2 Onion - julienned,3 Whole Wheat Brown Bread,2 Whole Eggs - boiled, 40, Continental, To begin making the Boiled Egg White Sandwich, De shell the boiled eggs and separate the egg yolk.
Cut the egg whites into small cubes.To a mixing bowl, add the egg white cubes, julienned onions, cheese, black pepper powder and salt.
Mix everything well.The next step is to assemble the sandwiches.
Apply butter on one side of the bread slices.Take a slice of bread and spread some egg white and onion mixture on it.
Top this with another slice of bread.Again spread some more egg white and onion mixture on this.
Close this with the third bread slice.Grill the sandwich in a grill pan till the top most bread turns brownish.
Cut into triangle and it is ready to be served.Boiled Egg White Sandwich can be served along with Masala Chai or juice, when you have guests in the evening or for kitty parties.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Boiled_Egg_White_Sandwich.jpg, 7
Ingredients: khoya (mawa),ghee,milk,sugar,badam (almond),mixed nuts

Badam Halwa Recipe - Delicious Almond Halwa With Khoya, 1/2 cup Ghee,Mixed nuts - for garnishing,150 grams Badam (Almond),100 grams Khoya (Mawa),1/4 cup Sugar,2 cups Milk, 80, Indian, To begin making the Badam Halwa Recipe, we will first powder the badam.Into a mixer grinder, powder the padam along with the skin, you can also optionally soak the badam, peel the skin and powder it without the skin as well.Next to make the Badam Halwa recipe, heat ghee in a heavy bottomed pan over medium heat.Add the powdered badam and stir continuously until they turn brown and get a roasted aroma.
Take care not to turn the heat too high, they need to get roasted on low to medium heat.In another saucepan, heat the milk and sugar and allow the sugar to dissolve completely.Add the powdered and roasted badam mixture to the milk mixture.
Keep stirring the Badam Halwa continuously and you will notice the halwa thickens and looks coarse.Once the Badam halwa has thickened, add the crumbled khoya and keep stirring until you see the ghee leaves the sides of the ban and the badam halwa.The Badam halwa will also come away smoothly form the sides of the pan.This process of mixing and getting this consistency for the Badam Halwa takes a good 15 to 20 minutes.
The badam halwa should look shiny and have a good texture and taste.Once done, turn off the heat and transfer the Badam Halwa to a serving bowl.
Garnish with nuts and serve warm.Serve the Badam Halwa Recipe as a indian dessert for parties when you have an elaborate Indian meal or make them for festivals like Holi, Raksha Bandhan and Diwali., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Salma_Godil/Shahi_Badam_Halwa.jpg, 6
Ingredients: tomato,green chillies,salt,ginger,green chilli,mustard oil,coriander (dhania) leaves,cloves garlic,onion,cumin seeds (jeera),green moong dal,spinach leaves (palak)

Sookhi Moong Palak Dal Recipe (Whole Green Moong Gram with Spinach), 1 cup Green Moong Dal (Whole) - soaked overnight,1 Green Chilli - to garnish,2 Green Chillies,1 inch Ginger - minced,Salt - to taste,1/2 cup Spinach Leaves (Palak) - chopped and boiled,1 teaspoon Cumin seeds (Jeera),Coriander (Dhania) Leaves - few,5 cloves Garlic - minced,2 Onions - chopped,1-1/2 tablespoons Mustard oil,2 Tomatoes,1/4 Onion - few slices, 65, North Indian Recipes, To begin making the Sookhi Moong Palak Dal Recipe, first drain the water from the soaked green moong and keep it aside.In a mixer-grinder, add the spinach and tomatoes and puree them together.
Keep this aside.Heat the mustard oil in an iron kadhai and add the jeera seeds to it.
When they start sputtering, add the onions and fry until they are soft and lightly browned.Add the garlic, ginger and green chillies and saute for a few seconds until you can smell the aromas coming through.Next, add the spinach-tomato puree along with salt and cook for 2 minutes.To this, add the drained dal and cook on high heat, stirring often, for 5 minutes.Reduce the flame to low, cover and cook undisturbed for 20 minutes.
Remove the lid and check the to see if the dal is cooked.
It should be soft and cooked but still hold its form and have some bite to it.At this stage, you can take the lid off completely and cook on low heat until all the liquid has been absorbed/evaporated and the spinach coats the dal, which will take approximately 15 minutes.
Ensure that you stir often at this stage to avoid the sabji from sticking and burning.Remove from heat and serve the Sookhi Moong Palak Dal garnished with sliced onions, green chillies and coriander along with Raita for a wholesome weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Praerna_Kartha/Sookhi_Moong_Palak_Dal_Recipe_Whole_Green_Gram_with_Spinach.jpg, 12
Ingredients: turmeric powder,salt,tomato,ginger,cumin powder,yellow moong dal split,coriander,onion,oil,green chillies,garam masala powder,cabbage

Cauliflower Moong Dal Recipe - Cauliflower Moong Dal Recipe,  1 tsp turmeric powder, 1 onion - chopped, 1 cabbage, 1 tbsp oil, 1 tsp garam masala powder, 1 tbsp cumin powder, 2 tomatoes, salt - as per taste,1 cup yellow moong dal - split, 1 tsp ginger - Tighten, 3 green chillies, 2 tbsp coriander, 70, Indian, To make the cabbage moong dal recipe, firstly put the moong dal in a pan and roast it for 2 to 3 minutes.
Soak the lentils in water for 15 to 20 minutes.
Remove the water and put the lentils in a saucepan.
Add 4 cups of water, salt, turmeric powder, cumin powder, green chilli and cook till the lentils are cooked or for 15 to 20 minutes.
Now heat oil or ghee in a pan.
Add onions and cook till they become soft.
After the onion becomes soft, add a little water to the ginger, tomato and let the masala cook.
After the tomatoes get soft and spicy add cabbage and mix.
After 1 minute add the cooked lentils, mix and cover the pan.
Cook for 15 to 20 minutes or until the cabbage is soft.
Then add garam masala, mix and serve.
Serve Cabbage Moong Dal Recipe with Sew Tomato Vegetable, Gourd Raita and Phulka for a day's dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/MyYellowApron/Cauliflower_Moong_Dal_recipe_edited.jpg, 12
Ingredients: salt,yellow moong dal (split),arhar dal (split toor dal),asafoetida (hing),jaggery,sesame (gingelly) oil,black urad dal (split),dry red chillies,horse gram dal (kollu kulith),chana dal (bengal gram dal)

Andhra Style Paruppu Podi Recipe - Dal Podi, 2 tablespoons Horse Gram Dal (Kollu/ Kulith),2 tablespoons Black Urad Dal (Split),Salt - to taste,2 tablespoons Yellow Moong Dal (Split),2 tablespoons Chana dal (Bengal Gram Dal),1/2 teaspoon Asafoetida (hing),1/2 teaspoon Jaggery,2 tablespoons Arhar dal (Split Toor Dal),1 tablespoon Sesame (Gingelly) Oil,10 to 12 Dry Red Chillies, 35, Andhra, To begin making the Andhra Style Paruppu Podi, heat oil in a kadhai/wok & roast the red chillies for abaout 3-4 minutes.When the chillies are roasted collect them in a plate.In the same pan, add 1/2 teaspoon of oil & roast the dals -  chana dal, urad dal, toor dal, moong dal and horse gramon low flame until golden brown.
When done, collect them in a plate.Allow the ingredients to cool down completely.
Grind salt, jaggery, red chillies, hing into fine powder in a grinder.
Then add in the dals & grind them into coarse powder.Andhra Style Paruppu Podi is ready to serve.
Serve this Andhra Style Paruppu Podi with hot steamed rice with a dash of ghee or gingerly oil and Keerai Sambar for a perfect South Indian meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anitha_Kirubakaran/Andhra_style_paruppu_podi__Dal_podi.jpg, 10
Ingredients: tomato,nutmeg,coriander (dhania) seeds,onion,cumin seeds (jeera),turmeric powder,green chillies,salt,mustard oil,cardamom (elaichi) podsseeds,mace (javitri),cloves cloves (laung),red chilli powder,sugar,garlic,lemon,ginger,coriander (dhania) leaves,ghee,bay leaf (tej patta),cinnamon stick (dalchini),mutton

Himachali Mutton Rara Recipe, Sugar - A pinch,2 tablespoons Ginger - finely chopped,4 tablespoons Mustard oil,1-1/2 tablespoon Turmeric powder (Haldi),2 Mace (Javitri),1 kg Mutton,Salt - to taste,2 tablespoons Red Chilli powder,1 tablespoon Nutmeg - grated,3 Cardamom (Elaichi) Pods/Seeds,5 cloves Cloves (Laung),1 tablespoon Lemon juice,2 tablespoons Garlic - finely chopped,3 Onions - sliced,Coriander (Dhania) Leaves - Few sprigs,1 tablespoon Cumin seeds (Jeera),1-1/2 tablespoon Cumin seeds (Jeera),1 tablespoon Coriander (Dhania) Seeds,1 inch Cinnamon Stick (Dalchini),3 Tomatoes - finely chopped,2 tablespoons Ghee,1 Bay leaf (tej patta),2 Green Chillies - chopped, 110, Himachal, To begin making the Himachali Mutton Rara recipe, In a wide pan, dry roast all the garam masala ingredients except the nutmeg and grind them into a powder using a mixer grinder.Mix nutmeg powder in this mixture and keep it aside.Heat mustard oil in a heavy bottomed pan to smoking point and cumin seeds.Add chopped onion, green chillies, garlic and ginger and saute for 10 minutes.Add red chilli powder, turmeric powder and mix it properly.
Add tomatoes,salt and sugar.Let it cook for 15 to 20 minutes on medium flame till tomatoes are soft and the oil has risen to the top.
Sprinkle little water.Now mix mutton and let it cook for 20 to 25 minutes till it is rich and fully coated with all spices.Add ghee for the flavours.
Cover the pan with a lid and let the mutton cook in its own juices for about 30 to 45 minutes.Half way through, sprinkle 1 big tablespoon freshly grounded garam masala.Once the mutton is tender, add some chopped coriander, lime juice and serve hot.Serve Himachali Mutton Rara along with hot steamed rice, phulkas or pudina tawa paratha for a perfect weekday dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/mutton_rara_1600.jpg, 22
Ingredients: salt,cloves (laung) cloves,rice,ghee,cardamom (elaichi) podsseeds,fennel seeds (saunf),saffron strands,milk,orange juice,sugar,cinnamon stick (dalchini),star anise

Narangi Pulao Recipe  - Orange Flavoured Rice, 1 tablespoon Milk,1/2 teaspoon Fennel seeds (Saunf),1 inch Cinnamon Stick (Dalchini),Salt - to taste,2 cups Fresh orange juice,1 Cardamom (Elaichi) Pods/Seeds,Saffron strands - a few,2 Cloves (Laung) - 2 cloves,1 cup Rice,2 tablespoons Sugar,1 tablespoon Ghee,1 Star anise, 35, Awadhi, To begin making Narangi Pulao Recipe wash the rice, and soak it in water.
In a bowl, combine the saffron strands along with the milk and microwave for 1 minute.
Remove and set aside.
Heat a pressure cooker, with ghee on medium flame, add the whole spices - star anise, cinnamon stick, cloves, cardamom, fennel seeds.
Next add the washed and drained rice, freshly squeezed orange juice, saffron along with the milk, and salt.
Close the pressure cooker and pressure cook for 2 whistles.
Turn off the flame, and allow the pressure to release naturally.
Open the cooker once the pressure has released, fluff the Narangi Pulao with a fork and mix in the sugar whilst its hot.
Once done, transfer the Narangi Pulao to a serving bowl and serve hot.Serve Narangi Pulao along with Awadhi Khaas Nihari Recipe or Awadhi Style Dal Masoor Musallam Recipe, Boondi Raita Recipe, Pickled Onions, followed by a dessert of Mango Sago Kheer Recipe - Sabudana Kheer With Mangoes , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Narangi_Pulao_Recipe_Orange_Juice_Pulao-7_1600.jpg, 12
Ingredients: salt,mustard oil,mustard seeds,red chilli powder,coriander (dhania) leaves,onion,badi (wadi) punjabi masala,cumin seeds (jeera),turmeric powder,mooli mullangi (radish)

Radish and Wadi vegetable recipe, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,2 Mooli/ Mullangi (Radish) - finely chopped,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1 Onion - finely chopped,Red Chilli powder - to taste,2 sprig Coriander (Dhania) Leaves - chopped to garnish,1 tablespoon Mustard oil,10 Badi (wadi) - punjabi masala one, 30, Punjabi, To begin making the Mooli And Wadi Ki Sabzi, firstly finely chop or grate the radish.Crush the wadis and roast them till they are crisp and keep them aside.To the same pan add mustard and cumin seeds.
Let them splutter.Next, add radish, salt and saute for about 3-0 seconds.
Cover the lid and keep stirring in between.When almost done, add fried crushed wadi, turmeric and red chilli powder.
Saute for 3 to 4 minutes so that radish takes in all the spices.Switch off, garnish Mooli And Wadi Ki Sabz with coriander leaves and serve hot.Serve Mooli And Wadi Ki Sabzi along with Panchmel dal, Phulka and Boondi Raita Recipe Spiced With Black Salt for weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Mooli_and_Wadi_ki_Sabzi.jpg, 10
Ingredients: green chillies,salt,ginger,coriander (dhania) leaves,mixed beans (kabuli channawhite chickpeas,potato (aloo),mixed vegetables (carrot,red chilli powder,cloves garlic,onion,pepper,mint leaves (pudina),wheat bread crumbs,garam masala powder,sunflower oil

Triple Bean Vegetarian Cutlet or Patty Recipe, 1 Potato (Aloo) - boiled,1/2 cup Mixed vegetables - (carrots,1/4 cup Whole Wheat Bread crumbs,1 cup Mixed Beans - (kabuli channa/white chickpeas,1 teaspoon Garam masala powder,1 inch Ginger - grated,2 cloves Garlic - grated,2 Green Chillies - finely chopped,1 Onion - finely chopped,2 tablespoons Coriander (Dhania) Leaves - chopped,Salt and Pepper - to taste,4-5 tablespoons Sunflower Oil - for shallow frying,2 tablespoons Mint Leaves (Pudina) - chopped,1/2 teaspoon Red Chilli powder, 80, Continental, To begin making the Triple Bean Cutlet, we have to first prep all the components.Steam the finely chopped carrots and beans, along with the fresh corn.
You can either do this in a pressure cooker or a steamer.
Put the steamed vegetables in a bowl and set aside to cool.Boil the potato, peel it and set it aside to cool.Pressure cook the soaked beans until completely soft.
When the pressure releases from the cooker, pour the beans into a colander, and set aside for the water to drain completely.
This is important, to ensure that there is no moisture left in the beans as this will cause them to disintegrate when shaping the cutlets.In a big mixing bowl, add the vegetables, potato and beans.
Use a potato masher to mix it all up together into a thick mixture.Add the ginger, garlic , chopped onions, green chillies, coriander leaves, mint leaves and mix well using your fingers.Next, season with garam masala, red chilli powder, salt and pepper.
Sprinkle the bread crumbs all over and combine once again.
The mixture should hold together like a dough now.
Check the salt and spices and adjust to suit your taste.Gently shape the cutlets to the desired size.
Line them up on a tray or plate.
Set the cutlets in the fridge to cool for at least an hour.
This helps them to hold shape better.When you are ready to fry the cutlets, warm a little bit of oil in a shallow frying pan, or cast iron skillet.
Pan-fry the cutlets in batches till they are crisp on either side.Serve the Triple Bean Vegetarian Cutlet or Patty as bite-sized appetizers along with a Black Bean Burger., https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/Triple-Bean_Vegetarian_Cutlets_or_Patty_Recipe-1.jpg, 15