anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,mustard oil,mustard seeds,brinjal (baingan eggsplant),red chilli powder,curd,poppy seeds,panch phoran masala,turmeric powder,green chillies

Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe-Begun Doi Sorse Posto bata Jhol, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 1/2 tablespoons Mustard seeds,Mustard oil - as required,1 teaspoon Red Chilli powder,4 Green Chillies,1 Brinjal (Baingan / Eggplant) - cut into 1/2 inch discs,1/2 cup Curd (Dahi / Yogurt),1 teaspoon Panch Phoran Masala,1 tablespoon Poppy seeds, 45, Bengali Recipes, To begin making Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe - Begun Doi Sorse Posto bata Jhol, soak the mustard seeds and poppy seeds in a little amount of water for about 10 minutes.Drain and add the soaked mustard and poppy seeds in a mixer grinder, along with the green chilies.
Add about quarter cup water and grind it into a smooth paste.
Keep the mustard poppy seed paste aside.Rub eggplant discs on both the sides with half of turmeric, red chili powder and salt.In a pan, add a little oil and when the oil is hot, lower the heat and shallow fry the brinjal rounds on each side  for 2-3 minutes or till the round is light golden brown on both the sides.Once cooked properly, place the fried brinjal rounds on an oil absorbent paper.Heat one tablespoon mustard oil in a pan.
When the oil is hot, add a teaspoon of panch phoran masala.
Sauté on low heat for a few seconds till the seeds crackle.Once done add the mustard poppy seed paste, remaining turmeric, red chili powder, and salt.
Stir well to combine.Whisk the curd and add to the masala.
Stir and cook for a couple of minutes.Add half a cup of water, salt to taste and bring the curry to a boil on medium heat.
Lower the heat and add the fried brinjal rounds.
Continue simmering on low heat for another 7-8 minutes and turn off the heat.Transfer Eggplant In Mustard Poppy Seed Yogurt Gravy into a serving bowl and serve.Serve Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe with Steamed Rice Recipe or Phulka Recipe for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Antara_Navin/Eggplant_in_Mustard_Poppy_Seed_Yogurt_Gravy.jpg, 10
Ingredients: cashew nuts,ghee,coconut,raisins,sugar,badam (almond),cardamom powder (elaichi),cocoa powder,sooji (semolina rava)

Chocolate Rava Ladoo Recipe, 1 1/2 cup Sooji (Semolina/ Rava),1/4 cup Ghee,1/4 cup Raisins,1/4 cup Dessicated Coconut,1/4 cup Cashew nuts,1/2 teaspoon Cardamom Powder (Elaichi),1/4 cup Badam (Almond) - finely powdered,2 tablespoons Cocoa Powder,1/2 cup Sugar, 40, Indian, To begin making the Chocolate Rava Ladoo Recipe,  first, melt a teaspoon of ghee in a small pan on low heat; roast the cashew nuts until lightly golden and crisp.
Once roasted add in the raisins and sauté for a few seconds.
Turn off the heat and keep this aside.Heat 1/4 cup of ghee in a pan; add in the rava / semolina to the pan.
Roast the rava until you get a roasted aroma and it is turning slightly golden in color.
It is important to roast the rava, stirring continuously on very low heat.
High heat can cause the rava to brown.Once roasted add in the almond powder, roasted cashews and raisins, cardamom powder and sugar.Saute for just a few more seconds until the mixture is well combined.
Allow it to cool slightly.
Once cooled, add the cocoa powder and shape the chocolate rava ladoo mixture into 15 equal size balls.If you are unable to hold the mixture and shape it into a ball; add in a tablespoon of milk or ghee or both to help it come together.The Rava Ladoos are now ready to be served.
Store them in an airtight container for about 2 weeks and serve it for the festivals or simply as a dessert after your meal.Serve Chocolate Rava Ladoo Recipe during festivals or special occasions to your guests with some tea time snacks like Cheese Crackers and Baked Banana Chips., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Chocolate_Rava_Ladoo_Recipe_17_1600.jpg, 9
Ingredients: tomato,salt,turmeric powder,ginger,tur dal,coconut,dry red chilli,curry leaves,onion,asafetida,radish leaves,sesame oil,cumin seeds

Serial recipe of radish leaves - South Indian Style Radish Greens Stir Fry (Recipe in Hindi),  1/4 cup tur dal - hot water for 10 minutes Soak in, 1/8 teaspoon turmeric powder, asafetida - a pinch, 2 teaspoons coconut - tighten, 1 dry red chilli, 1 cup radish leaves - finely chopped, 1 sprig curry leaves, salt - as per taste, 1/2 teaspoon cumin seeds, 1/2 inch ginger - tighten, 1 teaspoon sesame oil,12 small onions - chopped, 1 tomato - finely chopped, 30, South Indian Recipes, To make the porridge of radish leaves, first prepare the sari material.
Grind the ingredients given for grinding in a mixer grinder.
Now heat the oil in a pan and add the ingredients for tempering.
After tempering, add small onions, tomatoes, turmeric powder, salt and cook till the tamar becomes soft.
Now add the ground spices and sprinkle some water.
Cook on low heat for 3 to 4 minutes.
Now add radish leaves, mix and cook for next 5 minutes.
Serve after 5 minutes.
Serve the poriyal of the radish leaves with beetroot sambar, rice and papad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Radish_Greens_Poriyal__South_Indian_Style_Radish_Greens_Stir_Fry_.jpg, 13
Ingredients: salt,water knead,cumin powder (jeera),paneer cm cubes,chaat masala powder,tandoori masala everest brand,red chilli powder,lemon,flour (maida),garam masala powder

Paneer Darts Momo Recipe, 1/2 teaspoon Cumin powder (Jeera),1 cup All Purpose Flour (Maida),Salt - to taste,Water - to knead,1/2 teaspoon Chaat Masala Powder,1/2 teaspoon Garam masala powder,100 grams Paneer (Homemade Cottage Cheese) - cut into 1/2 cm cubes,1/2 teaspoon Tandoori masala -  Everest Brand,1 tablespoon Fresh cream,1/2 teaspoon Lemon juice,1/2 teaspoon Red Chilli powder, 50, Indo Chinese, To begin making the Paneer Tikka Momo Recipe, first let’s make the dough.For the Momo doughIn a mixing bowl, add maida, salt and add water slowly and knead to form a medium stiff dough.
The dough should be non sticky, smooth and firm.
Keep the momo dough covered for 2 hours before making filling.To make thePaneer Tikka FillingIn a mixing bowl, combine the paneer cubes along with fresh cream, tandoori masala,  garam masala, cumin powder, red chilli powder, chaat masala, salt and lemon juice and mix well.
Set aside for 15 minutes.
Heat a pan on medium-high flame, place the paneer tikka pieces and cook for about 3-4 minutes.
Turn off the flame, transfer the paneer tikka into a bowl and set aside.
To make the Paneer Tikka MomoTake a bamboo dim sum maker, or the regular idli steamer and fill it with water and pre heat it over a medium heat.Divide the momo dough into equal portions, of lemon sized balls.Take each ball and start rolling it out on a surface.
Roll out the dough as thin so that the outer layer of the momo is thin and delicate.In every flatten dough leaf, add 1 tablespoon of the Paneer Tikka filling and fold the edges to semi circles and start pleating to give a nice characteristic pleats.Do the same with all the rest of the dough and filling.
Keep the completed Paneer Tikka momos under a moist cloth to prevent drying.Grease the steamer plate with oil or place butter paper before placing Paneer Tikka momo to prevent from sticking.If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water start boiling put momo filled bamboo steamer on it.
Steam the Paneer Tikka momos for 10 - 15 minutes until done.Serve Paneer Tikka Momo Recipe as an appetizer along with a meal of Tofu & Peanut Noodles - Spiked With Sriracha Sauce and Kung Pao Chicken With Vegetable Fried Rice Recipe for a weekend meal.
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Ingredients: basmati rice,pistachios,milk,saffron strands,sugar,badam (almond),cardamom powder (elaichi)

Saffron Pistachio Firni Recipe, 2 tablespoons Badam (Almond) - blanched and slivered,2 tablespoons Pistachios - chopped,3/4 cup Sugar,Saffron strands - a few,1 teaspoon Cardamom Powder (Elaichi),1/4 cup Basmati rice - soaked for 30 minutes,700 ml Milk, 50, Mughlai, To begin making Kesar Pista Phirni Recipe, wash the basmati rice and soak in water for 20 to 30 minutes.Once soaked drain the water from the rice and add it to a mixer grinder along with 2 tablespoons of milk and pulse to make a coarse grainy paste.
Place a saucepan over medium heat and add the milk.
Add few saffron strands, cardamom powder, sugar.
Stir well until sugar dissolves.Once done add the ground rice paste.
Keep stirring to avoid lumps.
Continue to stir and cook till the rice is cooked completely and has become thick.Once the rice is cooked and thickened turn off the heat.
Add the chopped pistachios and almonds and stir well.
Transfer the Kesar Pista Phirni Recipe into serving dishes.
Cover the bowls with a cling film or foil and chill in refrigerator.
Garnish with chopped nuts, saffron strands and serve chilled.
Serve Kesar Pista Phirni Recipe as a dessert after a meal of Spicy Aloo Naan Recipe, Smoked Dal Makhani Dhaba Style Recipe, Spinach Rice Recipe (Palak Pulao) and a Tomato Onion Cucumber Raita Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Kesar_Pista_Phirni_video_recipe_11_1600.jpg, 7
Ingredients: thandai powder,cashew nuts,rice,pistachios,saffron strands strands,fennel seeds (saunf),cardamom (elaichi) podsseeds green,sugar,badam (almond),poppy seeds,cardamom powder (elaichi),black pepper powder,melon seeds,milk full

Thandai Phirni Recipe - A Delicious Indian Rice Dessert, 1/4 cup Rice,1 tablespoon Melon seeds,4-5 Cardamom (Elaichi) Pods/Seeds - green,Saffron strands - few strands for garnishing,2 tablespoons Cashew nuts,1 tablespoon Poppy seeds,1/2 tablespoon Black pepper powder,1 liter Milk - full cream,1 teaspoon Fennel seeds (Saunf),1 teaspoon Cardamom Powder (Elaichi),1/3 cup Badam (Almond),2 tablespoons Thandai Powder,Badam (Almond) - as required,1/2 cup Sugar,Pistachios - as required, 40, Indian, To begin with Thandai Phirni, wash and soak the rice for about 1 hour.Drain and pat dry the rice on an absorbent cloth.
Once blend the rice into a coarse phirni powder.In a heavy bottomed pan, add the milk and bring it to a boil.
Once it begins to boil, turn the heat to low and add the ground rice to milk.
You will notice that the milk will get thick after sometime.Keep stirring the milk while it is simmering.
Once it starts thickening, add the sugar and cardamom powder.Add the Thandai powder and keep stirring for another 5 to 10 minutes till the phirni mixture attains its full flavour and has an almost pudding-like consistency.Turn off the heat and allow it to cool completely.
Pour the Thandai Phirni mixture into small earthen pots and refrigerate for 3 to 4 hours.Garnish Thandai Phirni with chopped pistachios, almonds, rose petals and saffron.Serve Thandai Phirni recipe with snacks like Dahi Vada and Pyaaz Kachori during the festival of Holi.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Alaka_Jena/Thandai_Phirni.jpg, 14
Ingredients: salt,karela (bitter gourd pavakkai),mustard seeds,asafoetida (hing),jaggery,methi seeds (fenugreek seeds),hog plum (amtekai),turmeric powder,green chillies,sunflower oil

Ambade Kaarle Lonche Recipe - Hog Plums & Bitter Gourd Pickle, Salt - to taste,4 Green Chillies,1/4 teaspoon Mustard seeds,1 Karela (Bitter Gourd/ Pavakkai),6 tablespoons Jaggery,6 Hog Plum (Amtekai),1 tablespoon Sunflower Oil,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,2 pinch Asafoetida (hing), 35, Coastal Karnataka, To begin making Ambade Kaarle Lonche Recipe, scrape the outer layer of bitter gourd well, clean the seeds if they are not tender.
Chop each bitter gourd lengthwise to 2 inch long strips, apply some salt (I used 1/4 teaspoon) and keep it away for an hour to reduce the bitterness.After an hour, squeeze away excess water from the bitter gourds after washing them.
This will remove most of the bitterness the gourd has.Stir fry these drained bitter gourds in a kadai with a bit of oil till softened.
Keep aside.Heat oil in a heavy bottomed pan/kadhai, add mustard seeds and allow them to splutter.
Once spluttered, immediately add all the ingredients under tempering - fenugreek, green chillies, Irani hing and saute a bit.Stir on low heat, add turmeric powder, ambade- hog plums and mix well.
Take care that the tempering is right and not any burnt.Add enough water to cook ambade (I added 4 tablespoons) and on medium heat, bring to boil.
Reduce heat when it starts boiling.
Cover and cook till the ambade / hog plum are cooked.Now add the stir fried bitter gourd strips, jaggery and salt and cook till jaggery melts.
Now add 1 or 2 tablespoons of water as per requirement, else the jaggery will stiffen when cooled.
Transfer to a jar after it is cooled to room temperature.Serve Ambade Kaarle Lonche Recipe as an accompaniment with a meal of Steamed Rice, Karwar Style Muga Ambat Recipe, and Puri Recipe (Puffed Fried Indian Bread)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/panditp253-gmail.com/AMBADE_KAARLE_LONCHE__original_recipe_edited.jpg, 10
Ingredients: salt,corn flour,ajwain (carom seeds),red chilli powder,cloves garlic,baby corn,curd,turmeric powder,garam masala powder,sunflower oil

Spicy Babycorn Satay Recipe, 2 clove Garlic - grated,1 teaspoon Garam masala powder,Salt - to taste,1/4 teaspoon Ajwain (Carom seeds),1 teaspoon Red Chilli powder,10 Baby corn,1 tablespoon Corn flour,1 teaspoon Turmeric powder (Haldi),1/4 cup Curd (Dahi / Yogurt),Sunflower Oil - as required, 40, Asian, To begin making the Spicy Baby corn Satay Recipe, first steam the baby corns over high heat in a steamer for about 3 to 4 minutes, until just about cooked.
Once cooked firm, turn off the heat and keep aside.In a bowl mix combine all the ingredients for the marinade and make a thick paste.
Add the baby corns to this and evenly coat them with the mixture.
Allow the baby corns to marinate in the mixture for at least 20 minutes.Once the baby corns have marinated well, it's time to toss them in a pan, so the the corn get cooked and coated well with the marinade.Heat a skillet pan on medium high heat.
Add a tablespoon of oil in the skillet and place the baby corns along with marinade into the pan and toss them in the oil and heat until all the marinade has thickened and the baby corn has cooked through.
Once done, remove the baby corn satay from the pan, insert skewers or picks through the center, place it in a platter and serve.Serve the Baby Corn Satay along with a peanut dipping sauce as an appetizer for parties.
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Ingredients: salt,black pepper powder,cloves garlic,virgin olive oil,baguette,butter,red chilli flakes,del monte cheesy dip,green olives,salad leaves (rocket leaves other salad leaf),shrimps deveined,walnuts,dill leaves

Shrimp Walnut Bruschetta Recipe Flavored With Cheesy Dip, Butter - as required,1 Baguette - cut into slices,Red Chilli flakes - as needed,1/4 cup Green olives - chopped,250 grams Shrimps - cleaned and deveined,4 tablespoons Del Monte Cheesy Dip,Salt - as needed,3 sprig Dill leaves - chopped,Salad leaves - (rocket leaves or any other salad leaf),Black pepper powder - as needed,Extra Virgin Olive Oil - as required,3 cloves Garlic - finely chopped,1/4 cup Walnuts - roughly broken, 60, Italian Recipes, To begin making the Shrimp Walnut Bruschetta Recipe Flavored With Cheesy Dip Mayo, get all the ingredients prepped and ready.
Apply little oil on each side of the baguette slices, season with salt and pepper.
Heat the pan and toast the slices until brown and crisp.
You can also toast it in preheated oven at 180 C for 10 minutes until crisp and roasted.Take the baguette slices out of the pan and set aside.
In the same pan, melt 1 tablespoon of butter.
Add garlic and saute until golden and aromaticAdd shrimps and toss on high for a minute.
Cook for 5 to 6 minutes until the shrimp is nicely seared and done.
Season with salt pepper and chili flakes.
Take it off the heat and keep the shrimp aside.In a bowl, add butter tossed prawns, walnuts, dill leaves, lemon zest, olives and mix.
Stir in the Del Monte Cheesy Dip and mix well until combined.
Check for salt and season if required and adjust to taste.Now, take the baguette slices and smear one side of the slices with Del Monte Cheesy Dip and top it with prepared Shrimp Walnut Mayo Mixture.Place the Shrimp Walnut Mayo Bruschetta on serving platter and serve with rocket leaves as an appetizer for parties., https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/Del_Monte_Mayo/Shrimp-Walnut-Cheesy-Dip-Mayo-Bruschetta2.jpg, 13
Ingredients: salt,walnuts topping,apples,water,sugar,topping,lemon,brown sugar (demerara sugar),vanilla ice,butter,tortillas corn,cinnamon powder (dalchini)

Apple Enchilada Recipe, 2 teaspoon Cinnamon Powder (Dalchini),1 tablespoon Brown Sugar (Demerara Sugar),2 tablespoon Brown Sugar (Demerara Sugar),2 tablespoon Sugar,1/2 cup Water,3 Tortillas - corn one,Salt - a pinch,2 Apples,Vanilla Ice cream - for topping (as required),1/2 teaspoon Lemon juice,1 tablespoon Butter (unsalted),Walnuts - chopped for topping (as required),1/3 cup Butter, 70, Mexican, To begin making the Apple Enchilada Recipe, peel the skin on apples, and slice then lengthwise.Heat 1 tablespoon butter in a pan.
Add apple slices and cook for 3 minutes until softened.
Add sugar and cinnamon powder, mix well.
Continue to cook for another 4 to 5 minutes.
Turn off flame and let it cool completely.To prepare the brown sauce, mix all the ingredients mentioned in the list (Brown Sugar, Sugar, Butter, Water & a pinch of salt) in a sauce pan.
Heat the pan and bring it to boil.
Once it starts boiling, keep whisking and continue to boil.
In 3 to 4 minutes the sauce will thicken up a bit.
Remove from flame.
Lightly warm the tortillas so it doesn’t break while rolling.Place 2 full spoons of apples one end of the tortilla.
Fold the two sides of the tortilla over the apples.
Hold the end where apples are placed and carefully roll tucking in the sides as much possible and roll tight.
Repeat for rest of the tortilla.Grease a pan with butter.
Place the rolled tortillas on baked tray.
Pour the sauce generously over the tortillas.
Let the tortillas sit for about 15 minutes.Pre heat oven at 180 degree centigrade.
Now bake for 20 minutes or until tortillas turn golden brown.Remove from oven and transfer to serving plates.
Top with chopped walnuts and scoop of vanilla ice cream.
Serve immediately.Serve Apple Enchilada after your meal as a dessert or as a tea time snack after with a hot cup of coffee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Apple_Enchilada.jpg, 12
Ingredients: salt,asafoetida (hing),mustard seeds,coconut,tindora (dondakaya kovakkai) (dondakkai),curry leaves,white urad dal (split)

Cucumber / Cucumber Fry Recipe - Tindora Fry, 1 teaspoon White Urad Dal (Split),500 grams Tindora (Dondakaya/ Kovakkai) - (dondakkai),Salt - to taste,1 teaspoon Mustard seeds,1/4 cup Fresh coconut - grated,1 sprig Curry leaves - finely chopped,1 pinch Asafoetida (hing), 50, South Indian Recipes, To begin making the Dondakkai / Kovakkai Poriyal Recipe, we will first cut the Dondakkai / Kovakkai into the desired shape.Place the cut Dondakkai / Kovakkai into a steamer, sprinkle some salt and steam on high heat until the vegetable is cooked through.
At home, we personally like the vegetables to have a slightly firm texture as opposed to something too soft and mushy.Once the Kovakkai is steamed, turn off the heat and remove it from the steamer container and keep aside.The next step is to season the vegetable.
Heat a teaspoon of oil in a heavy bottomed pan on medium heat.
Add the mustard seeds and the halved urad dal.
Allow them to crackle and roast the urad dal until it is crisp and golden.
Once the dal is roasted, sprinkle the asafoetida, add the curry leaves and the steamed Kovakkai.
Stir well to combine the Kovakkai Poriyal.
Check the salt and adjust to suit your taste.
Finally, stir in the grated coconut and give it a mix.Turn off the heat and transfer the Dondakkai / Kovakkai Poriyal into a serving bowlServe the Kovakkai Poriyal along with Jeera Rasam, Mixed Vegetable Sambar, Beetroot Pachadi, Steamed Rice and Elai Vadam for a delicious weekend South Indian meal.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Dondakkai_Kovakkai_Gherkins_Tinda_Tindora_Poriyal_Recipe_South_Indian_Curry-1.jpg, 7
Ingredients: salt,potatoes boil,mustard oil,coriander,red chilli powder,onion,green chillies

 Bihari Style Aloo Ka Chokha Recipe,  1/2 tsp red chili powder, 2 green chillies - finely chopped, salt - as per taste, 1 tbsp mustard oil, 2 onions - finely chopped,4 potatoes - boil, 4 sprig coriander - finely chopped, 55, Bihari, To make the Bihari Style Potato Chokha Recipe, first boil the potatoes in a pressure cooker until they come to the city of 5 to 6.
After cooking, take out the skin of the potatoes and mash them.
Keep it aside.
Heat oil in a pan.
Add onion, green chilies and cook till the onion becomes soft.
Now add mashed potatoes, salt, red chili powder and cook for 2 to 3 minutes.
Garnish with green coriander and serve.
Serve Bihari Style Aloo Chokha Recipe along with Bihari Litti., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Bihari_Style_Aloo_Ka_Chokha_Vegetarian_Recipe-1.jpg, 7