anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,rosemary,milk,cloves garlic,pie crust recipe,onion,eggs,spinach leaves (palak)

Spinach And Tomato Quiche Recipe, Salt - A pinch,1 Onion - chopped,2 Whole Eggs,3/4 cup Milk,1 teaspoon Rosemary,1 cup Spinach Leaves (Palak),4 cloves Garlic - chopped,1 All Purpose Pie Crust - recipe, 45, French, To begin making the Spinach and Tomato Quiche Recipe, make the pie crust by following our instructions in the recipe link.Pre heat the oven to 180 degree Celsius for 10 minutes.
Make your tart pan ready and poke them with fork evenly, place a foil over it and drop in uncooked beans.
This is done so that the pie crust will hold its shape after you blind bake it.Place the tart tins in the oven for 15 minutes and blind bake it.
 To make the filling, heat a sauce pan with olive oil, add onions and garlic and saute them until it softens.Add spinach leaves, sprinkle with salt and cook until all the water has evaporated.
Finally season it with rosemary and switch off the heat.Beat egg and milk in a bowl till it combines, add sautéed spinach and mix.Take the tart tins out and remove the foil, pour this mixture onto the half-baked tarts and bake them again for 25 minutes.Serve the Spinach and Tomato Quiche Recipe along with a bowl of fruits by the side and cup of hot tea to finish of your morning breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Spinach_and_Tomato_Quiche_Recipe_.jpg, 8
Ingredients: baking powder,hung curd (greek yogurt),eggs,nutmeg powder,baking soda,coriander (dhania) leaves,thyme leaves,butter divided,instant oats (oatmeal) ground flour,broccoli florets

High Protein Broccoli & Coriander Loaf Recipe, 2 sprig Coriander (Dhania) Leaves - finely chopped,2 Egg whites,1/2 teaspoon Baking powder,2 teaspoon Dried Thyme Leaves,5 tablespoons Butter (unsalted) - divided,1 teaspoon Nutmeg powder,1/2 cup Instant Oats (Oatmeal) - ground into flour,200 grams Broccoli - cut into medium florets,1/4 teaspoon Baking soda,2 tablespoons Hung Curd (Greek Yogurt), 75, Continental, To begin making the High Protein Broccoli & Coriander Loaf Recipe boil the broccoli or steam the broccoli in a microwave oven until it is soft.
Then using a food processor you can grind it into a course mixture.
Next add in the oats, coriander leaves, baking powder, baking soda, nutmeg powder and thyme.
Mix well to combine.In another bowl, combine yogurt and egg white mixture, beat till it combines well.
Add this to the oats mixture.Pre heat the oven at 180 degree Celsius for about 10 minutes.Pour the Broccoli & oats batter into a greased loaf tin and bake it in the oven for 20-30 minutes.Serve the High Protein Broccoli & Coriander Loaf Recipe along with a healthy Chickoo Banana Date Smoothie to kick start you Breakfast in a healthy way.
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Ingredients: coconut milk,salt,ginger,green chilli,tamarind water,cloves garlic,curry leaves,dry red chillies,onion,lemon,coconut oil,seer fish,turmeric powder

Neymeen Vatti Pattichathu Recipe - Seer Fish In Spicy Masala, 1 Onion - sliced,4 cloves Garlic,2 sprig Curry leaves,1 inch Ginger - chopped,Salt - to taste,Coconut Oil - as required,1 cup Tamarind Water,2 Seer fish - cleaned and cut,1 Green Chilli - chopped,2 Dry Red Chillies,1 Lemon juice,1 teaspoon Turmeric powder (Haldi),1 cup Coconut milk, 45, Kerala Recipes, To begin making the Neymeen Vatti Pattichathu Recipe, we will first grind the ingredients mentioned in the list to a coarse paste including onion, dry red chillies, garlic, ginger, green chillies and keep it aside.Marinate the fish with lemon juice, turmeric powder, salt and keep it aside for 15 minutes.Heat a flat skillet with coconut oil, add curry leaves and allow it crackle for few seconds.Add the ground onion paste and keep stirring till the raw smell goes away.
Make sure you do this in low flame and not let the onions burn.Add turmeric powder, tamarind water and give it a stir.
Allow the water to reduce and place the marinated fish pieces gently on the gravy.Sprinkle salt and pour half of coconut milk and give it a stir gently.
Cover it with the lid and cook for 10 minutes.Add remaining of the coconut milk and cover it and cook for another 20 minutes.Check for salt and give one last stir gently and serve hot.Serve the Neymeen Vatti Pattichathu Recipe along with Steamed Rice and Rava Fried Prawns to form a delicious meal for your Sunday., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Neymeen_Vatti_Pattichathu_Recipe_Seer_Fish_with_Spicy_Masala.jpg, 13
Ingredients: salt,green chilli,green moong sprouts,lemon,cranberries,brussel sprouts,pomegranate fruit kernels,pepper

Mung Bean Sprouts Salad Recipe With Brussel Sprouts and Pomegranate, 1 teaspoon Honey - optional,1 Green Chilli - finely chopped,1 Lemon - juiced,1/2 cup Fresh Pomegranate Fruit Kernels,15 Cranberries,Salt and Pepper - to taste,5 Brussel sprouts - shredded,1 cup Green Moong Sprouts, 15, Fusion, To begin making the Bean Sprouts Salad Recipe With Brussel and Pomegranate; we will first get all the ingredients ready.
If you are making Green Moong Sprouts at home, follow this recipe.
It will a little more than a day to get your sprouts ready.
Click here to see the recipe of how to make Green Moong Sprouts.Once you have all the ingredients ready; into a large bowl add all the ingredients and give it a good toss.
Check the salt and tanginess and adjust to suit your taste.Serve the Bean Sprouts Salad immediately or refrigerator for a couple of hours and serve chilled.Serve Mung Bean Sprouts Salad Recipe With Brussel Sprouts and Pomegranate along with a warm toasted Cinnamon Sugar Focaccia Bread Recipe or Fennel Pesto Pull-Apart Bread Recipe for lunch, snack or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/DivyaShivaraman/Mung_Bean_Sprouts_Salad_Recipe_With_Brussel_Sprouts_Pomegranate_1600.jpg, 8
Ingredients: salt,green chilli,coriander (dhania) leaves loosely packed,cloves garlic,mint leaves (pudina) loosely packed,virgin olive oil,lemon,pepper,potato (aloo),butter

Mint & Coriander Chilli Potato Salad Recipe - No Mayo Salad, 1/4 cup Mint Leaves (Pudina) - loosely packed,4 cloves Garlic,1 teaspoon Butter,2 tablespoons Extra Virgin Olive Oil,1/2 Green Chilli,Salt and Pepper - to taste,6 Potatoes (Aloo),Lemon juice - of 1 lemon,1/4 cup Coriander (Dhania) Leaves - loosely packed, 30, Continental, To begin making the No Mayo Mint & Coriander Chilli Potato Salad Recipe first cut each potato into four pieces.In a pot of boiling water, add a tablespoon of salt and drop the chopped potatoes in.
Simmer them for 10-15 minutes until they are cooked.
You can test them by inserting a fork in the potato pieces, and if it passes through the center easily, and the potatoes are soft, it means that they are cooked through.Take the pot off the heat.
Drain the potatoes from the water they are cooked in, using a colander.
and set it aside until later use.In a food processor, add the coriander, mint, green chilli, garlic, lemon juice, salt and pepper along with a tablespoon of water.
Pulse till smooth.
Add olive oil and pulse again a couple of times.
The dressing will emulsify (combine and get a creamy consistency)  and this indicates that it is ready.
Set this dressing aside until later use.In a non stick pan, add a teaspoon of butter and allow it to melt.
Next, add the the drained potatoes into it.On a high heat, toss the potatoes for 4-5 minutes continuously till they are crisp on the outside.
Once done turn of the heat.All the components for the salad are ready.
Now, lets assemble it.In a large salad bowl, add the potatoes, pour the dressing over them and toss it until the potatoes are well-coated.Serve the No Mayo Mint & Coriander Chilli Potato Salad Recipe warm along with Light And Creamy Broccoli Soup and Whole Wheat Bread Recipe With Oatmeal And Flaxseeds for a light weeknight dinner..
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Ingredients: salt,corn flour,rosemary,paprika powder,mixed herbs (dried),red chilli flakes,water,sugar,onion,black pepper powder,ginger paste,chicken breasts,butter,garlic paste

Caramelised Onion Rosemary Chicken Recipe, 1 teaspoon Black pepper powder,Water - as required,2 Chicken breasts,4 sprig Rosemary,1 teaspoon Corn flour,Salt - to taste,2 teaspoons Garlic - paste,2 teaspoons Ginger - paste,1 teaspoon Paprika powder,1 teaspoon Red Chilli flakes,2 sprig Rosemary,1/2 teaspoon Sugar,1/2 teaspoon Honey,2 Onions - thinly sliced,2 tablespoons Butter,1/2 teaspoon Mixed Herbs (Dried), 45, Continental, To begin making the Caramelised Onion Rosemary Chicken Recipe we will first marinade the chicken.
Wash the chicken well and make slits on the surface of the chicken breast.
In a mixing bowl, combine the ginger, and garlic paste, salt to taste, paprika powder, rosemary leaves, and mix well.
Add the chicken breasts to the bowl and rub the marinade on to it, to coat well.
 Marinade the chicken for about 30 minutes.
Heat a grill pan on medium high heat, brush with some oil, and place the marinated Rosemary Chicken breasts on the pan.
Cook the marinated Rosemary Chicken on each side for about 2-3 minutes.
Ensure the chicken is well cooked.
Remove the Roasted Rosemary Chicken from the pan and set aside.
To the Caramelised Onion & Rosemary SauceHeat a skillet with butter on medium flame, add the sliced onions and saute until the onions turn into a deep caramel colour.
Whilst the onions are being caramelised, into the skillet add rosemary leaves, salt to taste and sugar.
Continue to cook the onion rosemary sauce, stirring occasionally.
Next, add in the chilli flakes, honey, mixed herbs and black pepper powder.
In a small mixing bowl, combine the cornstarch along with 1/3 cup of water to make a slurry.
Once the onion rosemary mixture has come together, reduce the heat and pour in the cornstarch slurry and give it a good mix.
Once the Caramelised Onion Rosemary Sauce comes to a rolling boil turn off the heat.Serve the Roasted Rosemary Chicken along with Onion Rosemary Sauce for a delicious dinner.Serve Caramelised Onion Rosemary Chicken Recipe along with Herbed Butter Rice Recipe With Rosemary & Thyme, Steamed Vegetables With Chilli Lime Butter Recipe and Cinnamon Spiced Orange Iced Tea Recipe.
Serve Healthy Fruit & Nut Watermelon Dessert Recipe With Greek Yogurt for dessert., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Caramelised_Onion_and_Rosemary_Chicken_Recipe-2_1600.jpg, 14
Ingredients: salt,elephant yam (suransenairatalu),ginger,green chilli,mustard seeds,red chilli powder,cloves garlic,curry leaves,black pepper powder,turmeric powder

Andhra Style Kandagadda Vepudu Recipe - Yam Stir Fry Recipe, 1 teaspoon Turmeric powder (Haldi),2 tablespoon Red Chilli powder,2 sprig Curry leaves,1 inch Ginger - chopped,Salt - to taste,1 teaspoon Mustard seeds,1 Green Chilli - chopped,4 cloves Garlic - chopped,250 grams Elephant yam (Suran/Senai/Ratalu) - cut into small florets,1 teaspoon Black pepper powder, 40, Andhra, To begin making the Andhra Style Kandagadda Vepudu Recipe, firstly we will pressure cook the chopped yam.
Add the Yam in a pressure cooker with 1 cup water and salt.
Close the lid and cook till the cooker releases 2 whistles.Switch off the heat and allow it to rest so that it releases the pressure by itself.Heat a kadai with oil.
Once the oil is hot, add mustard seeds and allow it to splutter for few seconds.
Add the curry leaves and crackle them for 10 more seconds.Add the ginger and garlic, chopped green chilli and cooked yam.
Add the spice powders also (red chilli powder, turmeric powder, pepper powder and salt) and mix everything well.Mix until the masalas are evenly coated and saute until the dish becomes dry (This will take about 2 to 3 minutes).
Check for salt and serve.
Serve the Andhra Style Kandagadda Vepudu along with Steamed Rice, Palak Tovve or Palak Dal Recipe and Palya for an everyday Lunch or Dinner.
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Ingredients: tomato,green chillies,cumin powder (jeera),kalonji (onion nigella seeds),kashmiri red chilli powder,fennel seeds (saunf),curry leaves dry,red chilli powder,onion,chicken,black pepper powder,ginger paste,turmeric powder,curd marination,garlic paste

Hot chicken recipe, 3 Green Chillies,1/2 teaspoon Cumin powder (Jeera),1 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Fennel seeds (Saunf),Curd (Dahi / Yogurt) - as required for marination,1/2 teaspoon Kalonji (Onion Nigella Seeds),1 Tomato,1 teaspoon Ginger - paste,1 teaspoon Red Chilli powder,1 Onion - chopped,500 grams Chicken - cut into pieces,Curry leaves - Dry roasted (few),1 tablespoon Garlic - paste,1 teaspoon Black pepper powder, 45, Indian, To begin making the Teekha Murgh Recipe recipe, marinate the chicken with curd, salt and turmeric powder for at least 1 hour.
Keep it aside.
Add mustard oil in a heavy bottomed pan, add Nigella seeds and fennel seeds.
After 10 seconds add onions.
Once it turns translucent add ginger and garlic paste.
Saute for few minutes.Meanwhile grind tomato and chilli into a paste.
After about 2 minutes, add the paste followed by cumin powder, salt and black pepper powder.
Mix and add the chicken.Mix everything well, cover and simmer till the chicken is cooked.
Keep checking and stirring in between.
Add water as per your desired consistency.
Chicken will take approximately 20-25 minutes to cook.Crush the curry leaves with hand and spread it over the chicken gravy in the end, give it a mix.Cover and keep it for 10-15 minutes for the flavors to blend well before serving.Serve Teekha Murgh along with Garlic Naan and Boondi Raita for a weekend meal.
You can also serve Pakki Mutton Biryani on the side to complete the meal.
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Ingredients: saffron strands generous,ghee,paneer,rose water,water,sugar,cardamom powder (elaichi)

Saffron Paneer Peda Recipe, 2 teaspoons Rose water,1/2 teaspoon Ghee,2 cups Paneer (Homemade Cottage Cheese) - crumbled,1/2 teaspoon Cardamom Powder (Elaichi),4 tablespoons Sugar,Saffron strands - a generous pinch,2 tablespoons Water, 20, Indian, To begin making the Saffron Paneer Peda recipe, keep the paneer ready.
You can either use store bought paneer or make it at home.
Follow this Homemade Paneer Recipe to make fresh paneer in your kitchen.
Place the  the paneer ina  mixing bowl and crumble it well using your fingers.
Transfer this crumbled paneer to the mixer grinder.To the mixer-grinder, add saffron, cardamom powder, sugar and water to it.
Grind everything together into a smooth paste.Heat ghee in a heavy bottomed pan on medium-low heat, transfer the paneer mixture from the mixer jar and cook it on low flame.Now add rose water and keep stirring continuously until  everything comes together, leaving the sides of the pan.
Turn off the flame, and allow it to cool.
Transfer into a bowl.
Grease your hands with some ghee and knead the paneer mixture into smooth dough without cracks.Roll the dough flat using rolling pin and cut into desired shape for making pedas.
The delicious paneer peda is ready.
Transfer to a platter.
Serve Saffron Paneer Peda as a dessert after your meal or serve it with some snacks like Poha Chivda to guests when they visit your home during festivals.
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Ingredients: salt,wheat flour,prune,black sesame seeds,water,dry yeast,curd,sugar,cranberries,badam (almond) flaxes,ghee butter,sunflower oil

Cranberry Whole Wheat Naan Recipe, 1 teaspoon Sugar,1-1/2 teaspoons Active dry yeast,1 teaspoon Black sesame seeds,100 grams Cranberries,2-1/4 cups Whole Wheat Flour - extra for dusting,1 teaspoon Badam (Almond) - flaxes (optional),150 ml Lukewarm Water,Ghee - or butter as needed,2 teaspoon Salt,100 grams Curd (Dahi / Yogurt),2 tablespoon Sunflower Oil,1/4 cup Prune Spread, 70, North Indian Recipes, To begin the preparation of Cranberry and Prune Chutney Whole Wheat Naan Recipe, take yeast and sugar in a bowl and pour luke warm water and let it sit for 5 minutes until the yeast starts bubbling.
If the yeast doesn’t react discard it and start another batch.In another bowl, add flour, salt, oil and mix with your fingers, make a well in the center and pour in the frothy yeast mixture and yogurt.
Mix well.
We just want all the dry flour to be wet.
The dough will be sticky.Thoroughly clean the counter surface, rub your fingers with little flour, transfer the dough onto the counter and start kneading.
Initially it will be sticky.
Knead until smooth, soft and shiny.The kneading should be “stretch, fold back” movements.
Do not add too much flour while kneading.
We need flour just to rub your fingers with in case dough is very difficult to handle.
If you add more flour, the naan might not turn soft.Place the dough into a bowl rub oil all over the dough, and cover it with a damp cloth.
Set it aside for 1 – 1.5 hours, for the dough to prove.
After 1-1.5 hours the dough would have risen and it would be double the size.In the meanwhile, soak the cranberries in water for about 30 minutes.
Then chop into smaller pieces.
Check how to make the prune chutney by clicking on the link Spiced Prune Chutney Recipe.Once the dough is proven, knock it down (punch it with your fist), this is done to release all the air that would have collected.
Gently knead for another 2 minutes.Divide the dough into equal parts (I made 4 large balls).
Dust a little flour if needed to roll and press the dough.Sprinkle chopped cranberries, and spread the Spiced Prune Chutney.
You can add the cranberries later also on top over the tawa.
Now bring the edges to the center sealing the stuffing in the center.
Now roll the naan into any desired shape making sure not to break the stuffing out of the naan.
Sprinkle some black sesame and few almond flakes on top.Heat a tawa.
Grease it well with ghee.
Place the rolled naan and cook covered on low flame.
You will see the naan bubbling up.Turn the naan the other side and rub ghee generously and cook.
Keep turning naan once in 30 seconds to 1 minute on both sides until all edges are cooked and naan is browned on both sides.
Remove from tawa and again rub ghee generously on top.
Repeat the process for the remaining dough.Serve the Cranberry and Prune Chutney Whole Wheat Naan Recipe along with some Smoked Dal Makhani Dhaba Style Recipe to enjoy your rich Sunday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Cranberry_and_Prune_Chutney_Whole_Wheat_Naan_Recipe.jpg, 12
Ingredients: salt,corn flakes coarse powder,coriander (dhania) leaves,red chilli powder,boneless chicken (,ginger garlic paste,coriander powder,eggs,turmeric powder,garam masala powder,sunflower oil

Masala Cornflakes Chicken Recipe, 1/2 teaspoon Turmeric powder (Haldi),1/2 cup Coriander (Dhania) Leaves - chopped,Salt - to taste,2 cups Corn flakes - made to a coarse powder,1/2 teaspoon Garam masala powder,2 teaspoon Coriander Powder (Dhania),1 kg Boneless chicken - cut into bite sized pieces (1,1 tablespoon Ginger Garlic Paste,2 teaspoon Red Chilli powder,Sunflower Oil - to fry,2 Whole Eggs - beaten, 50, Indian, To begin making the Masala Cornflakes Chicken recipe, marinate the chicken in a mixing bowl along with red chili powder, coriander powder, turmeric  powder, garam masala, gjnger garlic paste, coriander leaves, and salt to taste.
Keep aside for 30 minutes.Heat oil in a deep frying pan and allow it to heat.Once the oil is hot, take each piece of chicken, dip in egg and then roll in cornflakes mixture.
Gradually lower the chicken pices in the hot oil and deep fry till golden brown.
Take them out a tissue paper so that it absorbs the excess oil.
Serve Masala Cornflakes Chicken along with Dhaniya Pudina Chutney, Date Tamarind Chutney or any other chutney of your choice for your house parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/vaishnavib-gmail.com/Masala_Cornflakes_Chicken__1600.jpg, 11
Ingredients: baking powder,yellow moong dal (split),red chillies,salt,green chilli,eggs,cloves garlic,coriander (dhania) leaves,sugar,lemon,vinegar,stalks spring onion greens

Thai Style Mung Bean Fritter Recipe, 1 teaspoon Sugar,1 Green Chilli,2 Stalks Spring Onion Greens - chopped,1 teaspoon Baking powder,2 cloves Garlic,Salt - to taste,1 Whole Egg,1 teaspoon Vinegar,2 sprig Coriander (Dhania) Leaves,3 cloves Garlic - chopped,1 Lemon juice,1 cup Yellow Moong Dal (Split),2 Fresh Red chillies - chopped, 85, Thai, To begin making the Thai Style Mung Bean Fritter Recipe we will first soak the yellow mung bean in water for at least 1 hour.
It is preferable to soak it overnight as the texture may vary.Grind the mung to a coarse mixture.
Transfer it into a bowl.
Add all the remaining ingredients and mix well.Heat a Kuzhi Paniyaram pan with oil, once it is heated up add a spoon of the mixture and cook them on either side.Keep flipping them so that it will evenly browns on all the sides.For the chutney grind all the ingredients into a mixer by adding about 1/4 cup water and check for salt and serve it in a bowl.Serve the Thai Style Mung Bean Fritter Recipe along with Thai Basil Vegetarian Fried Rice With Pineapple and thai curry.
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Ingredients: salt,wheat flour,milk,virgin olive oil,dry yeast,mixed herbs (dried) (oregano,garlic,flour (maida)

Herbed Focaccia Bread Recipe, 1/4 cup Extra Virgin Olive Oil,1 cup All Purpose Flour (Maida),Salt - to taste,2 tablespoons Mixed Herbs (Dried) -  (oregano,1 cup Milk - warm,1 cup Whole Wheat Flour,2 tablespoons Honey,Garlic,1 tablespoon Active dry yeast, 120, Italian Recipes, To prepare 3 Herbed Focaccia Bread Recipe, prepare all the ingredients and keep them handy.In a large mixing bowl, add flour, yeast, 1 tablespoon of herbs and salt and mix well.
I use the Urban Platter Instant Dry Yeast and it does not need proofing.Make a hole in the center, add the warm milk, honey and olive oil and mix well into the dough.
Add water if required and knead to make a firm and smooth dough.Cover the dough and allow it to rest for about an to rise.
After an hour you will notice the focaccia bread has risen.At this stage, preheat the oven to 200 C.
Take a flat baking tray and grease it with olive oil.
Sprinkle some rice flour on the tray.Punch dough down on a dusted surface and flatten it with your fingers.
Pinch it to make a few depressions, brush it with a little olive oil on the top and sprinkle the remaining herbs and press it down.Place the dough on the greased baking trayBake the Herbed Focaccia Bread preheated oven for about 30 minutes, or until golden brown.
Serve the Herbed Focaccia Bread along with a Light And Creamy Broccoli Soup Recipe for a wholesome dinner.
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