anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,yellow moong dal (split),coconut,mustard seeds,curry leaves,curry leaves,white urad dal (split),dry red chillies,cumin seeds (jeera),coconut oil,avarekai (broad beans),turmeric powder

Avarakkai Poricha Kootu Recipe - Broad Beans Kootu Recipe, 200 grams Avarekai (Broad Beans) - chopped,4 Dry Red Chillies,Curry leaves,1 teaspoon White Urad Dal (Split),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Mustard seeds,1/2 cup Fresh coconut,1/2 cup Yellow Moong Dal (Split) - cooked,1 teaspoon Coconut Oil,1/4 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves, 35, Tamil Nadu, To begin making the Avarakkai Poricha Kootu Recipe ; we will first cook the moong dal lentils with about 1 cup of water in a pressure cooker, along with a 1/4 teaspoon of turmeric powder and salt to taste.Pressure cook for at least 4 whistles and turn off the heat.
Allow the pressure to release naturally and keep the cooked dal aside.Place the Avarakkai in the pressure cooker, add a pinch of salt and 2 tablespoons water and pressure cook for one whistle.
Once done, turn off the heat and release the pressure immediately.
 Releasing the pressure immediately will help, retaining the bright green color of Avarakkai.Add the cooked Avarakkai to the cooked moong dal and give it a stir.The next step is to grind the Avarakkai Kootu masala.Into the mixer grinder, add the grated coconut, cumin seeds, curry leaves and the red chilli into a smooth paste.
Add couple of tablespoons of water for grinding, this will help the coconut to blend well with the chillies.Add the kootu masala to the Avarakkai and the dal.
Stir well to combine.
Check the salt and adjust according to taste.Heat oil in a tadka pan; add the mustard seeds, halved white urad dal and allow them to crackle.
Allow the dal to roast well until lightly browned and crisp on medium heat.
Stir in the curry leaves and turn off the heat.Once done, add this seasoning to the mixed Avarakkai Kootu and give it a stir.When you are ready to serve, give it a brisk boil.
You can adjust the consistency of the Avarakkai Kootu by adding a little water - keep in mind that Kootu as a dish is typically on a thicker side.
Transfer the Avarakkai Kootu to a serving bowl and serve hot.Serve the Avarakkai Poricha Kootu Recipe along with Thakkali Rasam Recipe, Keerai Masiyal, Steamed rice and papad for a wholesome Indian lunch or Indian dinner, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Avarakkai_Poricha_Kootu_Recipe_1600.jpg, 12
Ingredients: wheat brown bread,red bell pepper (capsicum),hung curd (greek yogurt),salt,red chilli flakes,parsley leaves,sweet corn

Corn And Bell Pepper Sandwich Recipe, 1/2 cup Red Bell pepper (Capsicum) - finely chopped,1/2 teaspoon Red Chilli flakes,1/2 teaspoon Parsley leaves,Salt - to taste,3-4 tablespoons Hung Curd (Greek Yogurt),1 cup Sweet corn - boiled,6 Whole Wheat Brown Bread, 25, Continental, To begin making Corn and Bell Pepper Sandwich Recipe, we first need to boil the sweet corn kernels in enough water and keep aside.Take a bowl, add the boiled sweet corn kernels, chopped red bell pepper, greek yogurt, parsley, red chilli flakes and season with salt.Mix all the ingredients evenly and keep this filling aside.Now, toast the whole wheat bread slices using a bread toaster or skillet on the stove top.To arrange the open sandwiches, diagonally cut each bread slice and place enough sandwich filling covering the bread slice.
Prepare the rest of the sandwiches likewise.Serve the Corn and Bell Pepper Sandwich Recipe along with Orange Juice as an after school snack for kids or as a tea time snack.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Corn_and_Bell_Pepper_Sandwich_Recipe.jpg, 7
Ingredients: peanuts roast,salt,oil follow the experiment,green chilli,coconut,asafoetida,mustard,curd,coriander,curry leaves,cucumber

Khamang Kakdi Recipe - Khamang Kakdi Recipe, 2 cucumber - peel and chop, 3 tablespoons curd, 1/4 tsp oil - Follow the experiment, 1 green chili - finely chopped, 1 teaspoon mustard, 1/4 teaspoon asafoetida, salt - as per taste, 3 tablespoons peanuts - roast and peel, coriander - as per use, 1/2 cup coconut - tighten, 1 sprig curry leaves - chop, 12, Maharashtrian Recipes, To make Khamang Cucumber recipe, firstly take a big bowl.
Add cucumber, coconut, coriander, salt and mix well.
Now add yogurt and mix again.
Keep aside.
Heat the oil in a tempering pan for tempering.
Add mustard seeds, asafoetida and cook for 10 seconds.
Now add green chillies, curry leaves and cook for 10 seconds.
Now add this tempering to the Khamang Cucumber and mix.
Finally add peanuts and mix well.
Serve Serve Khamang Cucumber with Khandeshi Dal, Bharali Bhendi and Phulka for the day's dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/khamang_Kakdi_an_Ayurvedic_Recipe_Maharastrian_Cucumber_Salad_20_1600.jpg, 11
Ingredients: salt,ginger,rice,sesame (gingelly) oil,cloves garlic,ginger teriyaki sauce,spring onion (bulb greens),lemon,black pepper powder

Ginger Teriyaki Rice Recipe, 1 teaspoon Black pepper powder,4 cloves Garlic,Salt - to taste,1/4 cup Spring Onion (Bulb & Greens),1 inch Ginger,1-1/2 cups Cooked rice,1/2 teaspoon Lemon juice,2 teaspoons Sprig Ginger Teriyaki Sauce,1 tablespoon Sesame (Gingelly) Oil, 40, Asian, To begin making the Ginger Teriyaki Rice Recipe, heat a skillet with sesame oil on medium flame.
To the hot oil, add ginger garlic and spring onions, saute for about a minute.
Now add in the salt, pepper powder and ginger teriyaki sauce.
Add the rice and toss well, ensuring the rice is evenly mixed.
Turn off the flame, check the taste and adjust the seasonings according.
Transfer the Ginger Teriyaki Rice to a serving bowl and serve hot.Serve Ginger Teriyaki Rice Recipe along with One Pot Creamy Spinach Lentils Recipe or Chicken with Creamy Mushroom Sauce Recipe, Spinach Mushroom Stir Fry Recipe and Apple And Ginger Cocktail Recipe.
Serve Coffee Ice Cream Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Teriyaki_Ginger_Rice_Recipe-3_1600.jpg, 9
Ingredients: salt,green beans (french beans),elephant yam (suransenairatalu),green chillies,coconut,vellai poosanikai (ash gourdwhite pumpkin),drumstick,carrot,curry leaves,cumin seeds (jeera),coconut oil,potato (aloo),turmeric powder,banana

Kerala Style Avial Recipe - Onam Sadya Recipe, 3 Green Chillies,1 cup Elephant yam (Suran/Senai/Ratalu) - peeled and cut lengthwise,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Carrots (Gajjar) - cut lengthwise,1 cup Vellai Poosanikai (Ash gourd/White Pumpkin) - cut lengthwise,2 Potatoes (Aloo) - peeled and cut lengthwise,1-1/2 cups Fresh coconut - grated,1 Raw Banana - peeled and cut lengthwise,10 Green beans (French Beans) -  cut lengthwise,1 tablespoons Coconut Oil,1 sprig Curry leaves,2 Drumstick - cut lengthwise, 75, Kerala Recipes, To begin making the Kerala Style Avial Recipe, we will first steam all the vegetables along with salt.I like to cook the vegetables together in a pressure cooker.To do this, place all the cut vegetables into the pressure cooker, sprinkle some salt, add 1/4 cup of water and cover the pressure cooker.
Place the weight on and allow the vegetables to pressure cook for about 2 two whistles.
After two whistles, turn the heat to low and simmer for about 3 to 4 minutes and turn off the heat.Release the pressure immediately, by placing the pressure cooker under running water.
Once the pressure is released, open the cooker.
Transfer the steamed vegetables to a serving bowl.Our next step, we will make the Coconut Base for the Kerala Avial.
To do this, place the coconut, green chillies, cumin seeds into the mixer.
Add a little warm water and blend to make an almost smooth paste.Add the coconut mixture to the steamed vegetables, add a tablespoon of coconut oil, torn curry leaves and give the Kerala Avial a stir.
Adjust the salt to suit your taste.When you are ready to serve, warm the Kerala Avial in the microwave and serve along with steamed rice and Vathal Kuzhambu, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Kerala_Avial_recipe-2.jpg, 14
Ingredients: salt,ginger,urad dal flour,mustard seeds,asafoetida (hing),buttermilk sour,curry leaves,coconut oil coconut oil tbsp,mor milagai (dried green chillies) piece,green chillies

Uddina Hittu Recipe (Udnittu) | Urad Dal Flour In Spiced Buttermilk, 4 tablespoons Urad Dal Flour,Curry leaves - a few,1 cup Buttermilk - sour,Salt - to taste,5 Green Chillies,1 inch Ginger - grated,2 tablespoons Coconut Oil - Coconut oil - 2-3 tbsp,1 teaspoon Mustard seeds,2 Mor Milagai (Dried Green Chillies) - broken to piece,2 pinch Asafoetida (hing), 20, Udupi, To begin making Uddina Hittu Recipe (Udnittu) | Urad Dal Flour In Spiced Buttermilk, take a big mixing bowl and add sour buttermilk to it.
Crush green chillies, grated ginger and salt into it.
Add urad dal flour to it and mix such that there are no lumps in it.
Prepare tempering.
Heat a small tadka pan, heat coconut oil and when the oil is hot, add mustard seeds.When the mustard seeds splutter, add generous pinches of hing, curry leaves and broken mor milagai.
Pour the tempering over the curd-urad dal mixture and mix well.Serve Uddina Hittu Recipe (Udnittu) | Urad Dal Flour In Spiced Buttermilk topped with mor milagai (majjige menasinakai) along with steamed rice for lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/UDNITTU__UDDINA_HITTU_.jpg, 10
Ingredients: spring onion greens,ginger,red chillies,eggs,rice vinegar,soy sauce,cloves garlic,baking soda,palm sugar,sunflower oil saffola,rolled oats instant oats,sesame seeds (til seeds),chicken thighs bless skinless

Healthy General Tso's Chicken Recipe, 2 Egg whites,2 teaspoons Soy sauce,4 cloves Garlic - finely chopped,2 tablespoons Palm sugar,2 teaspoons Ginger - finely chopped,2 tablespoons Soy sauce,3 Fresh Red chillies - finely chopped,4 Spring Onion Greens - finely chopped,2 teaspoons Sesame seeds (Til seeds),40 grams Rolled Oats Or Instant Oats,2 teaspoons Sunflower Oil - saffola active,1/4 teaspoon Baking soda,500 grams Chicken thighs - boneless and skinless,80 grams Rolled Oats Or Instant Oats,2 tablespoons Rice Vinegar, 55, Chinese, To begin making the Healthy General Tso's Chicken recipe, whisk the egg whites along with soy sauce and oats.
Add the chicken pieces to it and allow it to rest for about 20 minutes.Preheat the oven to 190 C.
Grease a baking dish with cooking spray.
Place the chicken in the baking dish along with its sauces and drizzle oil over it.Bake uncovered 25 to 35 minutes or until juice of chicken is no longer pink and the chicken is getting crisp - for about 10 minutes - Once done remove from the oven.Whisk together the soy sauce, palm sugar, chilies and vinegar.
Add the oats and 1 cup of water and whisk again.
Keep the sauce mixture aside.Heat teaspoon oil in a wok/kadhai over high heat; add the sesame seeds, ginger, onion and garlic.
Saute for a few seconds, add the above oat sauce mixture and the grilled chicken.
Toss on high heat until the chicken gets well coated with the sauce for a good 4 to 5 minutes.Once done, check the salt and spices and serve hot.Serve Healthy General Tso's Chicken along with Burnt Garlic Chicken Fried Rice Recipe - Indo Chinese Fried Rice and a Stir Fried Broccoli  for lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Saffola_FitFoodie/3-General_Tsos_Chicken_Recipe_Saffola_Oats_Fit_Foodie-1.jpg, 13
Ingredients: tomato,salt,black pepper corns,carrot,onion,lemon,cucumber

Classic Indian Sliced Salad Recipe, 1 Onion - sliced,Salt - to taste,Lemon juice - to taste,1 Cucumber,Black pepper corns - crushed,1 Tomatoes - sliced,1 Carrots (Gajjar), 10, Indian, To begin making the Classic Indian Sliced Salad Recipe, wash and wipe all the veggies clean.
Peel the skin of the cucumber and the carrot.
Cut the tomato and onion into slices and have them ready.Attach the thin slicing blade into the masterchef jar.
Close the lid of the Jar.
Add the cucumber into the spout of the lid and turn on the processor to make thin cucumber slices.Once done transfer the cucumbers into a bowl and keep aside.Next add the carrots into the spout of the lid and turn on the processor to make thin carrot slices.
Take a serving plate and arrange the carrots at the edge of the plate .Then arrange the sliced cucumbers followed by the tomato slices and the onion slices in serving plate.
Sprinkle some salt and some crushed pepper and squeeze some lemon juice over the sliced vegetables and serve.
Serve Classic Indian Sliced Salad Recipe along with a Smoked Dal Makhani, Palak Paneer Recipe, Jeera Rice or Tawa Paratha  for a special weeknight dinner.
You can also have this salad as a midday snack., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Classic_Indian_Sliced_Salad_Recipe_Video_6_1600.jpg, 7
Ingredients: baking powder,salt,eggs,coconut,milk,apple,curd,sugar,brown sugar (demerara sugar),chia seeds,pomegranate fruit kernels,flour (maida),butter,cinnamon powder (dalchini)

Apple Pancake Mess Recipe, 2 Tablespoon Brown Sugar (Demerara Sugar),2 teaspoons Baking powder,3 tablespoons Butter - melted,2 Tablespoon Butter (unsalted),Salt - a pinch,1 Cup All Purpose Flour (Maida),1 Whole Egg,1 Cup Milk,2 tablespoons Sugar,2 Tablespoon Curd (Dahi / Yogurt),1 Tablespoon Fresh coconut - grated,1 tablespoon Fresh Pomegranate Fruit Kernels,2 Apple,1 Tablespoon Chia Seeds,1/2 Tablespoon Cinnamon Powder (Dalchini), 35, Continental, To begin making Apple Pancake Mess Recipe, firstly prepare the pancakes.In order to make the pancakes, take a mixing bowl, crack open eggs and sugar.
Beat till it turns light fluffy.Add in milk and beat well.
Add in melted butter and mix well.Add in flour, salt, baking powder and mix gently.Once it is combined.
Set aside for a minute.Heat a nonstick pan.
Once it is hot, pour batter in the middle and let it spread and make sure it covers the whole pan.Cook this on medium high heat till small bubbles form on top.
Now flip over and cook for few more seconds till it becomes golden.These pancakes should be thin as keep them warm in a kitchen towel until your start plating.Slice Apples into thin pieces.In a large skillet, heat the butter until bubbling.
Add the apple wedges to the skillet and cook over medium high heat for approximately 4-5 minutes or until tender and beginning to brown.Turn several times to brown evenly.
Add powdered cinnamon and brown sugar and continue to cook until the syrup starts to caramelize.
Add sea salt and turn off the heat.Now tear the pancakes into thin strips using your hands and start plating.You have a make a layer a layer of pancake strips followed by caramalized apples.Repeat the process until you consume all the strips and apples.In the end, sprinkle chia seeds, pomegranate, coconut flakes and then add dollops of yogurt.
Enjoy !Serve Apple Pancake Mess Recipe along with a healthy smoothie like Peanut Butter Oats & Banana Smoothie Recipe for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Apple_Pancake_Mess.jpg, 14
Ingredients: salt,asafoetida (hing),red chilli powder,curry leaves,gram flour (besan),karela (bitter gourd pavakkai) scraped,sunflower oil heated,rice flour,turmeric powder,water make batter

Baked Bitter Gourd Bhajji Recipe - Karela Fritters, 1/2 teaspoon Turmeric powder (Haldi),Water - as required to make a thick batter,Salt - to taste,1/2 cup Gram flour (besan),10-12 Curry leaves - torn,2 tablespoon Rice flour,3 Karela (Bitter Gourd/ Pavakkai) - roughly scraped,1 tablespoon Sunflower Oil - heated,1/2 teaspoon Asafoetida (hing),1 teaspoon Red Chilli powder - (adjust), 45, Indian, To begin making Baked Bitter Gourd Bhajji Recipe (Karela Fritters), slice the bitter gourd and take out seeds if they are big.
If they are tender and edible, let them be.Add some salt to the bitter gourd slices and keep aside for 15-20 minutes.
Discard the water and rinse the slices with water.Pre-heat the oven to 200 deg C.
Line a baking sheet with parchment paper.In a mixing bowl, stir together all the other ingredients.
Use water as required to make a thick batter.Dip the slices in batter and coat all over.
Place on the baking sheet and bake for about 18-20 minutes or till they turn golden brown (timing may change depending on the oven efficiency).Serve Baked Bitter Gourd Bhajji Recipe (Karela Fritters) along with dip like Roasted Tomato Sauce Recipe and Irani Chai Recipe during evenings.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Baked_Bitter_Gourd_Bhajji_fritters.jpg, 10
Ingredients: tomato,salt,ginger,palm,cloves garlic,carrot,light soy sauce,papaya,peanuts (moongphali),sweet corn,thai red chilli (birds eye chilli) regular green chillies

Thai Spicy Green Papaya Salad Recipe With Sweet Corn - Som Tum Khao Pod, 1 tablespoon Palm sugar - or honey,2 Carrots (Gajjar) - grated,Salt - to taste,3 Thai Red chilli (Birds Eye Chilli) - or regular green chillies,2 teaspoons Light soy sauce,1/2 cup Roasted Peanuts (Moongphali) - coarsely pounded or halved,300 grams Raw papaya - grated,2 cloves Garlic - finely chopped,1 inch Ginger - peeled and grated,1 Tomato - thinly sliced,1/2 cup Sweet corn - steamed, 35, Thai, To begin making the Thai Spicy Corn and Green Papaya Salad Recipe, we will first grate carrots and papaya.
I personally like to use a Food Processor's Grater attachment to grate the raw green papaya and the carrots.
The processor simplifies the process of making the salad.
To prepare the dressing for the salad, in a pestle and mortar, add the garlic, grated ginger, chillies and lightly pound them.
Add the sugar, lemon juice and soy sauce, pound with the pestle and pound again.
Add half of the roasted peanuts and lightly pound along with the remaining seasoning ingredients.
The next step is to combine all the ingredients for the salad.
Into a large salad bowl, add grated papaya, carrot, sliced tomato, the remaining peanuts and steamed corn.
Pour dressing over the grated the vegetables and toss them in the dressing.
Check the salt, spice and sugar levels and adjust to suit your taste.Serve the Thai Spicy Corn & Green Papaya Salad as an appetizer for the parties or as a side dish for the main course along with the Thai Curry and steamed rice.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Salads/Thai_Spicy_Corn_and_Green_Papaya_Salad_Recipe_-1.jpg, 11
Ingredients: salt,asafoetida (hing),mustard seeds,black peppercorns,gram flour (besan),dry red chilli,coriander (dhania) leaves,coriander (dhania) seeds,onion,bottle gourd (lauki),cinnamon stick (dalchini),coconut milk,turmeric powder,cloves (laung)

Maharashtrian Style Dudhi Kajuchi Sonari Amti Recipe - Bottle Gourd And Cashew Nut Sabzi, 1 tablespoon Coriander (Dhania) Seeds,1 Bottle gourd (lauki) - cut into small pieces,1 inch Cinnamon Stick (Dalchini),Salt - to taste,2 tablespoons Coconut milk,1 teaspoon Mustard seeds,1 Onion - chopped,1 teaspoon Whole Black Peppercorns,2 Dry Red Chilli -,2 teaspoons Gram flour (besan),2 inch Cinnamon Stick (Dalchini),2 sprig Coriander (Dhania) Leaves,2 Cloves (Laung),1 teaspoon Turmeric powder (Haldi),1 pinch Asafoetida (hing), 35, Maharashtrian Recipes, To begin making the Dudhi Kajuchi Sonari Amti Recipe, heat a small pan with little oil, we will first roast the spices for the sonari masala including cinnamon stick, cloves, coriander seeds, mustard seeds, whole black peppercorns and dry red chilli.Lightly roast them until you can smell the aroma of the spices, this will take about 3 to 4 minutes.Cool it down and grind it into a smooth paste by adding little water.Heat another big pan with oil, add cinnamon stick and pinch of hing, leave it sizzle for 10 seconds.Add onions and cashew nuts and saute them until it softens.
Add the bottle gourd with a pinch of turmeric powder and salt.Saute them for 5 minutes.
Add the ground masala paste and coat the bottle gourd well and cover the pan cook for another 10 minutes.Cook until the raw smell of the masala goes away.
In a separate bowl add gram flour and 4 tablespoon water and mix to form a fine paste.Slowly add this to the pan and mix until the paste thickens.
Add coconut milk immediately and switch off the flame and mix.
Check for salt and adjust to your palate.Garnish it with chopped coriander leaves and serve.Serve the Dudhi Kajuchi Sonari Amti Recipe along with Bhakri Recipe (A Multigrain Gujarati Flat Bread) and Khandeshi Dal Recipe for a complete lunch.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Maharashtrian_Style_Dudhi_Lajuchi_Sonari_Amti_Recipe_Bottle_Gourd_and_Cashew_Nut_.jpg, 14
Ingredients: salt,yellow moong dal (split),rice,ghee,cinnamon stick (dalchini),cumin seeds (jeera),green amaranth leaves,turmeric powder,green chillies

Amaranth Leaves Khichdi Recipe, Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),2 Green Chillies - slit,100 grams Green Amaranth Leaves - finely chopped,1 tablespoon Ghee,3/4 cup Rice,1 teaspoon Turmeric powder (Haldi),1 cup Yellow Moong Dal (Split), 40, Indian, To begin making the Amaranth Leaves Khichdi Recipe, first prep all the ingredients and keep aside.Wash the rice and dal and keep aside.Into a Pressure Cooker, add the rice, dal, amaranth leaves, turmeric powder, salt and green chilies.
Add 5 cups of water to get a good mish mash khichdi.
Cover the cooker, place the weight on and cook for 2 whistles.
After two whistles turn the heat low, and simmer for 3 to 4 minutes and turn off the heat.
Allow the pressure to release naturally.
Once the pressure is released, open the cooker and give the Khichdi a stir.
Check the salt and adjust accordingly.
Transfer the amaranth khichdi to the serving bowl.For the tadka, in a tadka pan heat a tablespoon of ghee.
Add the mustard seeds, cinnamon stick and allow it to crackle.
Pour it over the Amaranth Khichdi and serve.Serve Amaranth Leaves Khichdi Recipe with Gujarati Kadhi or Tomato Onion Cucumber Raita Recipe for a light and healthy meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Amaranth_Leaves_Keerai_Khichdi_Recipe_with_kadhi-1.jpg, 9