anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,cinnamon powder (dalchini),red chilli powder,water,ginger garlic paste,onion,cumin seeds (jeera),horse gram dal (kollu kulith),turmeric powder,green chillies,garam masala powder,sunflower oil

Gahat Rasmi Badi Recipe (Uttaranchal Kulith Koftas In Tomato Onion Gravy), 1 Tomato - chopped finely,2 Green Chillies - chopped finely,1 Cup Horse Gram Dal (Kollu/ Kulith) - soaked overnight,Salt - to taste,1/2 cup Water,1/2 teaspoon Ginger Garlic Paste,1 tablespoon Sunflower Oil,1 Onion - chopped finely,1/2 teaspoon Red Chilli powder,1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Garam masala powder,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Cinnamon Powder (Dalchini), 50, North Indian Recipes, To prepare Gahat Rasmi Badi Recipe (Uttaranchal Kulith Koftas In Tomato Onion Gravy), soak Gahat dal in water overnight.
Drain the excess water and grind them into a coarse paste with turmeric, chopped green chilies and a little salt.Scoop a tablespoon of grounded paste and roll into small round balls.
Ensure that the batter is firm to do koftas and is not watery.Steam the balls in a steamer or in an idly cooker for about 10 minutes until they are cooked completely.
Remove the koftas once it is cooked and keep it aside.Heat a medium sized non-stick pan.
Add oil to the pan.Once the oil is hot, add cumin seeds and let it splutter.Stir in the chopped onions and cook until they become transparent.Add ginger garlic paste and saute until the raw smell goes off.Add chopped tomatoes and cook until they become mushy.Add spice powders and combine them well.Now, add water to the onion-tomato mixture and cook until they are completely cookedSeason it with salt.
Now add steamed gahat balls to the curry.Cook with the lid covered over medium flame for about 5 minutes until the balls are blended completely with the curry.Serve Gahat Rasmi Badi Recipe (Uttaranchal Kulith Koftas In Tomato Onion Gravy) with hot steamed rice and kulcha., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/KarthikaKrishnan/Gahat_Rasmi_Bade.jpg, 13
Ingredients: salt,ghee,pistachios,water,baking soda,curd,sugar,cardamom powder (elaichi),flour (maida),sunflower oil

Badusha Recipe | Balushahi Recipe - Sweet Indian Doughnut, 1/4 cup Ghee,1 cup All Purpose Flour (Maida),Sunflower Oil - for deep frying,1/4 cup Pistachios - roughly chopped,1/4 teaspoon Salt,1 cup Sugar,1 teaspoon Cardamom Powder (Elaichi),1/4 cup Curd (Dahi / Yogurt) - chilled,1/4 cup Water,1/4 teaspoon Baking soda, 70, Indian, To begin making the Balushahi (Badusha) recipe, we have to follow a two stage cooking process.
First is to make the fried dough and second the sugar syrup.
To make the dough In a large bowl add in the flour, the salt and a 1/4 teaspoon of soda.
Stir to combine the dry ingredients .
Next add in the ghee to the flour mixture.
Using your fingers combine the flour and ghee to make coarse crumbs .
Its takes a good one minute to get this texture.
Once you get the coarse crumbs texture, add in the yogurt.
knead just enough until all the ingredients come together.Cover the dough with a wet muslin cloth and allow it to rest for about 30 minutesAfter 30 minutes of resting the dough we will divide the dough into equal portions of large lemon size, making a dent in the center with the thumb.
Take care not to press too much while shaping them as this can cause cracks in them.Cover the dough portions with a wet cloth and allow them to rest for another 15 minutes.Next, preheat the oil for deep frying.
Start adding a few balls at a time into the oil and fry them on medium heat.
The medium heat helps the balushahi to cook evenly from the inside.Once you notice that the dough balls come floating up to the surface flip over and fry until the bottom half is darker golden brown.
Remember it is important to fry them on medium heat and not high heat so it gets evenly cooked from the inside.Once both sides are browned well, drain and continue the same with the remaining dough portions and keep them aside.Now let's get the ingredients needed for the sugar syrup.
In a sauce pan add in 1/4 cup of water, 1 cup of sugar and a teaspoon of cardamom powder.
 With heat on medium, stir the mixture well until the sugar dissolves and the mixture comes to a boil.Once the mixture comes to a boil, add in the cardamom powder, turn the heat to low and allow the mixture to simmer until you get a single thread consistency.You will know that it has reached the single thread when you touch the sugar syrup between your fingers, you will find it sticky.
And when the syrup drips from the spoon it will look a longer drop.We will now dip each of the fried doughs one at a time in the sugar syrup until it gets coated all around and arrange then on a platter.
Continue the same with the remaining fried dough.Garnish the Balushahi (Badusha) with pistachios and allow them to rest until the sugar hardens.
Make these delicious flaky Balushahi for Diwali and share it with friends and family who come visiting you.Serve these Balushahi as a perfect Sweet for any festive occasion.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/GRB_Ghee_Badusha_recipe_video_Balushahi_1-2_1600.jpg, 10
Ingredients: tomato,salt,sun dried tomato,mixed herbs (dried),conchiglie pasta,cloves garlic,red chilli flakes,parsley leaves basil,green zucchini,spinach leaves (palak)

Spinach Sun Dried Tomato Pasta Recipe, 1 tablespoon Mixed Herbs (Dried),Salt - to taste,10 Sun Dried Tomatoes - chopped,4 to 5 cloves Garlic,1 teaspoon Red Chilli flakes,Parsley leaves - as required (chopped) or Basil,2 Tomatoes - chopped,1 tablespoon Fresh cream,1/2 Green zucchini - chopped,2-1/2 cup Conchiglie Pasta,2 cups Spinach Leaves (Palak), 35, Italian Recipes, To begin with Spinach Sun Dried Tomato Pasta, add zucchini, tomatoes, spinach and sun dried tomatoes to the pasta in a saucepan.
Crush the garlic and add in the same pan.Add enough water to cover the pasta.
Add salt and red chilli flakes and let the water start boiling.
Cover the casserole with a lid and cook it till the pasta is cooked properly.Once the pasta is cooked properly, open the lid and let the remaining water evaporate and the liquid becomes saucy.Switch off the flame and add cream and chopped parsley or basil and give it a mix.Serve Spinach Sun Dried Tomato Pasta with Smoked Tofu and Grilled Vegetable Salad and a glass of red wine for a classy weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Spinach_Sun_Dried_Tomato_Pasta.jpg, 10
Ingredients: tomato,salt,cumin powder (jeera),ginger,arhar dal (split toor dal),green chilli,coriander (dhania) leaves,ghee sesame oil,mustard seeds,asafoetida (hing),curry leaves,lemon,cumin seeds (jeera),black pepper powder,coriander powder,turmeric powder

Lemon Juice Recipe - Lemon Saaru Recipe, 1 teaspoon Turmeric powder (Haldi),1 tablespoon Ghee - or sesame oil,1/2 teaspoon Mustard seeds,1 teaspoon Cumin powder (Jeera),Coriander (Dhania) Leaves - few sprigs,1 teaspoon Coriander Powder (Dhania) - roughly pounded,1/2 teaspoon Turmeric powder (Haldi) - roughly pounded,Salt - to taste,1 Lemon - juice extracted,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Black pepper powder,1 Green Chilli - slit,1/4 teaspoon Asafoetida (hing),2 Tomatoes - roughly chopped,1/4 cup Arhar dal (Split Toor Dal) - boiled,1 inch Ginger - roughly chopped,1 sprig Curry leaves, 30, South Indian Recipes, To begin making Lemon Recipe - Nimbe Saaru, first pressure cook toor dal along with turmeric and 2 cups of water for 3 whistles or until cooked.
Allow the pressure to release naturally.Once the dal is cooked, whisk it well until dal is smooth and keep aside.Into a pressure cooker, add the chopped tomatoes, slit green chilli, ginger, coriander powder, cumin powder, turmeric powder, black pepper powder, salt, 2 cups of water and pressure cook for 1 whistle and turn off the heat.
Allow the pressure to release naturally.Add the cooked dal, to the cooked tomato rasam, squeeze the lemon juice and stir in the coriander leaves.
Check the salt and spices and adjust to taste.In a tadka pan over medium heat, add 1 tablespoon ghee .
Once the oil is heated up, add the mustard seeds, cumin seeds and allow it to crackle.
Add the asafoetida powder and curry leaves, stir it in and turn off the heat.Pour this tempering over the cooked Lemon Rasam and bring the rasam to a brisk boil.
Boil for 2 to 3 minutes until you see the rasam frothing on the top.Adjust the consistency of the Lemon Rasam, by adding extra water if required.
Check the salt and spices and lemon taste and adjust accordingly.Once done, turn off the heat, transfer the Lemon Rasam to a serving bowl and serve hot.Serve the Lemon Rasam along with hot steamed rice and a poriyal like Carrot and Beans Poriyal, Potato Roast and Beetroot Curry/Poriyal to make a sumptuous weeknight dinner or lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Lemon_Rasam_Recipe_Yelumcha_Rasam_Saaru-2_1600.jpg, 16
Ingredients: salt,mustard seeds,methi leaves (fenugreek leaves),jaggery,carrot,white urad dal (split),dry red chillies,cumin seeds (jeera),tamarind paste,turmeric powder,green chillies(),sunflower oil

Carrot Methi Pachadi Recipe, 1/4 tablespoon Mustard seeds,1 Carrot (Gajjar) - grated,1 tablespoon Tamarind Paste,Salt - to taste,1/2 tablespoon Jaggery,1 tablespoon Cumin seeds (Jeera),2 tablespoons White Urad Dal (Split),1/4 tablespoon Turmeric powder (Haldi),2 Dry Red Chillies,2 Green Chillies - finely chopped (adjustable),100 grams Methi Leaves (Fenugreek Leaves),1 tablespoon Sunflower Oil, 20, South Indian Recipes, To begin making the Carrot Methi Pachadi recipe, heat oil in a tadka pan.Once the cooking oil is hot, add urad dal, cumin seeds and mustard seeds in the pan.
Once the mustard seeds starts to crackle, add in the dry red chillies and saute a bit.
Switch off after few seconds.In a kadai, add a bit of oil, once hot, add the green chillies, fresh methi and grated carrot.
Let it cook for about a minute till the methi wilts a bit.Add tamarind paste and mix it well.
Turn off the heat and let the mixture cool down.Once it cools down, transfer the mixture into blender.
Add in the jaggery and the required salt.
Blend it into a coarse paste but with the help of a bit of water such that the pachadi is not very thick.
Pour the tadka over pachadi and serve.Serve Carrot Methi Pachadi along with Beetroot Sambar Recipe and Ghee Rice Recipe for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/22-march/carrot_methi_raitha_recipe-4.jpg, 12
Ingredients: mutton kheema,salt,tomato,ginger,green chilli,fennel seeds (saunf),red chilli powder,cloves garlic,onion,cinnamon stick (dalchini),cardamom powder (elaichi),cumin seeds (jeera),turmeric powder,cloves (laung)

Kashmiri Style Rista Recipe - Mutton Kofta Curry, 150 grams Mutton Kheema,1 Onion - sliced,1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli,4 cloves Garlic,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 inch Ginger,1 Cardamom Powder (Elaichi),1 teaspoon Fennel seeds (Saunf),2 Cloves (Laung),3 cloves Garlic,1 Tomato - chopped, 70, Kashmiri, To begin making the Kashmiri Style Rista Recipe, saute sliced onions for the meatball.
Fry till they turn brown and keep it aside in a bowl.In a mixer add green chillies, garlic, ginger, cardamom seeds, cloves, cinnamon and fennel seeds and grind first to a coarse mixture.Later add kheema and grind to form a smoother paste of the kheema, add this ground kheema mixture into the sautéed onions, sprinkle salt and mix well.Shape them into a medium sized balls and keep it aside.
Heat a kuzhi Paniyaram Pan with oil, add meatballs in each cavity and cook evenly till it turns lightly brown.To make the curry, grind garlic, ginger, cumin seeds, tomatoes, green chilli to a smooth paste.Heat a kadai with oil, add onions and saute till they turn light brown.
Add tomato mixture and saute till the raw smell goes away.Add salt, red chilli powder and turmeric powder cook for about 10 minutes.
Add water and allow it to boil.Add cooked meatballs into the curry and simmer for 15 minutes.
Let the meatball soak up some of the gravy and serve hot.Serve the Kashmiri Style Rista Recipe along with Kulcha, jeera pulao to enjoy the dish as a complete meal for your Sunday., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/10-oct/_Kashmiri_Style_Rista_Recipe_Mutton_Kofta_Curry-9469.jpg, 14
Ingredients: salt,wheat flour,ghee,ajwain (carom seeds),sooji (semolina rava),spinach leaves (palak)

Baked Palak Ki Mathri Recipe (Baked Spinach Spicy Tea-Time Crackers), Salt - to taste,4 tablespoons Ghee,1 teaspoon Ajwain (Carom seeds),100 grams Spinach Leaves (Palak) - chopped,2 cups Whole Wheat Flour,1 cup Sooji (Semolina/ Rava), 60, Indian, To begin making the Baked Palak Ki Mathri Recipe, first clean the spinach thoroughly.
Then, finely chop the leaves up and keep them aside for later use.Sieve the whole wheat flour, semolina and salt 2 to 3 times into w mixing bowl.
Add the carom seeds, chopped spinach, ghee (or oil) and salt and combine well with your fingertips till the mixture resembles wet sand or coarse bread crumbs.Next, slowly add cold water little at a time, and knead the mixture together to get a stiff yet pliable dough.
Roll it around in the mixing bowl and keep place it in a covered dish, in the refrigerator for 30 minutes.Meanwhile, preheat the oven to 180 degrees C.When you are ready to bake the mathri, take the dough out from the refrigerator and keep aside for 5 minutes.Divide the dough into two parts.
Roll each part into a circle of thickness of your choice.
Dust the flour if you find it hard to roll.Then, using a cookie cutter, portion out small circular mathris.
Prick them all over with a fork and arrange them on the baking tray lined with baking paper.Brush the surface of the mathri with melted ghee and bake at 180 degrees C for 10 to 12 minutes, until they are cooked through.Remove the tray from the oven, allow the mathris to cool completely on a wire rack.
Once cooled the palak mathris are ready to be served.Serve the Baked Palak Ki Mathri along with Masala Chai and some other treats like Sabudana Vada, Nariyal Ki Kachori and Green Spinach & Oats Cutlet for a delicious spread.
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Ingredients: baking powder,wheat flour,salt,bananas,chocolate sauce maple syrup on top,eggs,instant oats (oatmeal) instant,cloves (laung) ground,ice,curd,sugar,vanilla,buckwheat flour (kuttu ka atta),mixed nutsfor,sunflower oil

Buckwheat & Oat Waffle Recipe With Bananas & Vanilla Ice Cream, 1 teaspoon Sugar,Mixed nuts - finely chopped for garnish (optional),3/4 cup Buckwheat Flour (Kuttu Ka Atta),2 Ice cream - vanilla,1/2 cup Whole Wheat Flour,1/2 cup Instant Oats (Oatmeal) - instant,1 teaspoon Vanilla Extract,1/4 teaspoon Salt,1 Whole Egg,2 Ripe Bananas - sliced,1 tablespoon Sunflower Oil,1/4 teaspoon Cloves (Laung) - ground,1 cup Curd (Dahi / Yogurt) - add more if required,1-1/2 teaspoon Baking powder,Chocolate sauce - or maple syrup to drizzle on top, 60, Continental, To begin making the Buckwheat & Oat Waffle Recipe With Bananas & Vanilla Ice Cream, in a mixing bowl, add the buckwheat flour, whole wheat flour, instant oats, baking powder, sugar, salt, ground clove and stir all the dry ingredients.Once the dry ingredients for the buckwheat and oat waffles are combined, add the wet ingredients-vanilla extract, yogurt and more if required, egg and oil.Stir well to make a thick waffle batter.The next step is to cook the buckwheat and oat waffles.
Drizzle oil in the waffle cavities of the waffle maker.
Spoon the waffle batter into the cavities, ensure that you don't overfill the cavities, else the waffle batter will ooze out from the sides while it is getting cooked.
Allow the waffles to get cooked through or until the waffle maker shows a light indicator that it's done.Once done, remove the buckwheat and oat waffles from the waffle maker.
Place it on the serving platter and serve along with bananas, vanilla ice cream and chocolate sauce or maple syrup drizzled on top and garnished with chopped nuts.
Serve these Buckwheat & Oat Waffle With Bananas & Vanilla Ice Cream as a dessert for parties or even for an indulgent breakfast., https://www.archanaskitchen.com/images/archanaskitchen/desserts/buckwheat_and_oat_waffles_with_bananas_and_vanilla_ice_cream_recipe-1.jpg, 15
Ingredients: baking powder,salt,milk,sugar,vanilla,cocoa powder,flour (maida),butter

Choco Swirl Cookies Recipe (Eggless Choco Pinwheel Cookies), 1 tablespoon Milk,1 cup All Purpose Flour (Maida),1 teaspoon Baking powder,1/4 teaspoon Salt,1/3 cup Sugar,1/2 teaspoon Vanilla Extract,2 tablespoon Cocoa Powder,1 teaspoon Baking powder - (adjust),1 tablespoon Milk - (adjust),1/3 cup Butter, 120, Continental, To make the Choco Swirl Cookies Recipe (Eggless Choco Pinwheel Cookies), firstly prepare the plain cookie dough and then the chocolate cookie dough.To prepare the plain cookie dough or vanilla cookie dough, in a bowl, sieve flour, salt, baking powder together.
Mix it well and keep aside.In a separate mixing bowl, add butter (at room temperature), sugar, milk and vanilla essence and whisk together to form a creamy structure.Now add the flour mixture and mix well to form a smooth dough.
Add 2-3 teaspoon of extra milk if needed.
Wrap in a plastic wrap and chill in fridge for 30 minutes.Repeat the procedure for chocolate cookie dough with the ingredients mentioned.
Here, add cocoa powder while sieving flour, salt, baking powder.After 30 minutes, take out the dough, first, roll the plain cookie dough with a chapati roller on a butter paper till just about 1/4 inch thickness and keep it aside.Next, roll the chocolate cookie dough and transfer it over the top of plain cookie dough rolled sheet.Next starting at the end nearest you, begin rolling up the dough into a tight roll.
Wrap and chill in the freezer for 30 minutes.Meanwhile, preheat oven to 180 degrees Celsius for 10 minutes.Take out the tightly rolled dough from fridge, thaw for 1-2 minutes.
Then cut into 1/2-inch thick choco swirl cookies.Take carefully and place the choco pinwheel cookies on a baking tray lined with butter paper.Bake for 15-20 minutes or until the edges turn golden brown.
Switch off the oven, allow the cookies to cool on the tray itself for few minutes, then cool them on a wire rack.Once cooled, store them in an airtight container until serving!Serve the Choco Swirl Cookies Recipe (Eggless Choco Pinwheel Cookies) over Cinnamon Spiced Orange Iced tea during an evening or whenever you feel to nibble up something., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sasmita/Eggless_Choco_Pinwheel_Cookies_or_Choco_Swirl_Cookies.jpg, 8
Ingredients: salt,sunflower seeds,bay leaf (tej patta),coriander (dhania) leaves,black pepper corns,cinnamon stick,cloves garlic,carrot,stalks celery,virgin olive oil,onion,cumin seeds (jeera),cloves (laung),garam masala powder

Curried Carrot Celery Soup Recipe, 4 Stalks Celery - chopped,1 teaspoon Sunflower seeds - for garnish,2 Cinnamon stick,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Garam masala powder,2 cloves Garlic - finely chopped,1 Onion - finely chopped,2 Cloves (Laung),1 Bay leaf (tej patta),1 teaspoon Black pepper corns - coarsely crushed,1 teaspoon Extra Virgin Olive Oil,3 Carrot (Gajjar) - chopped,1 tablespoon Coriander (Dhania) Leaves - chopped, 30, Continental, To begin making Curried Carrot Celery Soup Recipe heat olive oil in a pressure cooker and add the dry spices like bay leaves, cloves, cinnamon sticks and whole black peppercorns.Add the chopped onions and saute till onions become translucent in colour.
Next add the carrots and celery stalks and sweat them.
Add salt and 4 cups of water, close the pressure cooker lid and give four whistles.
Let the pressure release naturally.After the carrot and celery has cooled down blend the carrot and celery in a blender until it becomes smooth.
Once smooth add the Curried Carrot Celery Soup to a saucepan.
Add salt to taste and bring Curried Carrot Celery Soup to a boil.
Check the seasonings and adjust the taste accordingly.Garnish the Curried Carrot Celery Soup with coriander leaves and sunflower seeds and serve hot in a soup bowl.Serve Curried Carrot Celery Soup along with toasted  Homemade Whole Wheat Bread and Baked Pasta Recipe with Paneer and Spinach for a nice weekend dinner.
, https://www.archanaskitchen.com/images/Curried_Carrot_Celery_Soup_Recipe_2_1600.jpg, 14
Ingredients: salt,green bell peppers,brown rice,wheat flour,green chilli,baking powder,red chilli powder,cloves garlic,carrot,red chilli flakes,jalapenos,dry ginger powder,onion,black pepper powder,tomato pasta sauce,butter

Mexican Style Vegetarian Chimichanga Recipe-Deep Fried Burrito, 1/2 cup Brown Rice - cooked,1/2 teaspoon Dry ginger powder,1 Green bell peppers - chopped small,Salt - to taste,1 Carrot (Gajjar) - peeled and chopped small,2 tablespoons Roasted tomato pasta sauce,4 Pickled Jalapenos - chopped,1 teaspoon Red Chilli powder,1 Onion - chopped,1/2 teaspoon Baking powder,1 teaspoon Red Chilli flakes,1 tablespoon Butter,1 Green Chilli - chopped,1/2 teaspoon Salt,1 cup Whole Wheat Flour,4 cloves Garlic - chopped,1 teaspoon Black pepper powder, 45, Mexican, To begin making the Mexican Style Vegetarian Chimichanga Recipe, combine flour, salt and baking powder together in a large mixing bowl.Gradually knead the dough adding the butter and a little water at a time until the dough comes together and becomes smooth and elastic.Knead well for about 5 minutes, this will make the dough fluffy and soft when cooked on the skillet.
Divide the dough into 8 portions and shape them into balls.
Keep it aside.To make the filling, heat a sauce pan with oil, add the carrots and sauté till they are soft.Add in the onions, bell peppers, garlic and saute till they are well roasted for about 10 minutes.
You can sprinkle some water and cover it with the lid and cook for 2 more minutes.Add the seasonings, sauce and rice and toss it well till the seasonings is coated properly.
Check for salt and adjust according to your palate.
You can add the jalapenos at this stage and mix.
Switch off the heat and allow it to cool down.Pre-heat the oven to 180 degree Celsius and we will start to make the burritos.Flatten dough balls with the palm of your hand.
Take a portion of the dough, toss it on the flour and roll out into thin circles to approximately 6 inches in diameter.As you roll them out, you can keep tossing the dough in dry flour while rolling; this will prevent it from getting sticky when rolling them out.Place the filling in the center and fold the tortilla on either side and cover it to form a small wrapped Burrito Packet.Serve the Mexican Style Vegetarian Chimichanga Recipe can be serve along with Mexican salsa, sour cream, Homemade Nachos Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mexican_Style_Vegetarian_Chimichanga_Recipe_Deep_Fried_Burrito_Recipe.jpg, 16