anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,tahini,paprika powder,brinjal (baingan eggsplant),coriander (dhania) leaves,virgin olive oil,cloves garlic,lemon,beetroot

Beet Baba Ganoush Dip Recipe, 4 cloves Garlic,Salt - to taste,1/3 cup Tahini,1 Beetroot - washed and peeled,Coriander (Dhania) Leaves - For garnish,1 teaspoon Paprika powder,2 Brinjal (Baingan / Eggplant),2 tablespoons Extra Virgin Olive Oil,2 tablespoons Lemon juice, 50, Mediterranean, To begin making Beet Baba Ganoush Recipe, roast the eggplant over an open flame.
Using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy for about 10 minutes.
When you prick with a knife it will go in without resistance and will feel cooked.
Don't worry if the eggplant deflates a little.
Remove from the burner and place on a plate to cool.
You can also roast the eggplant in an oven.
For this method, preheat the oven to 200C.
Prick the eggplant all over with a fork, this keeps the eggplant from exploding in the oven.
Place on a baking tray and roast until softened and the skin is crusty for about 20 to 30 minutes.
Remove from the oven and allow to cool.Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off.
Discard the skin.
Move the eggplant onto your chopping board, slice off the stem and discard.
Using your knife, chop the eggplant roughly.Meanwhile, wash and peel the beetroot and cut it into small wedgesHeat a teaspoon of olive oil in a heavy bottomed pan.
Add the chopped beetroot and roast them until they turn soft.
Sprinkle a little salt and cover the pan.
The juices from the beetroot will help the beetroot cook, so there is no need to sprinkle water in the pan.
Let the beetroot cool to room temperature.
Add the cooked beetroot and chopped eggplant into a blender.
Add the lemon juice, Tahini Paste, garlic cloves, paprika powder, olive oil and blend until smooth.Transfer to a bowl, drizzle on top with more olive oil and garnish with coriander leaves.Serve Baba Ganoush as part of a mezze platter with Classic Hummus, Tzatziki, Fattoush and Tabbouleh along with Pita Bread , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/hem_lata_srivastava/beet_baba_ganoush.jpg, 9
Ingredients: salt,vegetable stock,milk,green peas (matar),button mushrooms(any local variety),cloves garlic,virgin olive oil,tme leaves dried leaves,carrot,onion,soy (nuggets),dried oregano,sweet corn,pepper,button mushrooms,thyme leaves,potato (aloo),butter,stalk celery

Rustic Cottage Pie With Mushroom Sauce Recipe, 2 cloves Garlic,1/8 cup Milk,1 Onion - finely chopped,1/2 teaspoon Dried Thyme Leaves,4 Potatoes (Aloo) - boiled and diced,1 tablespoon Extra Virgin Olive Oil,2 cloves Garlic - minced,1/4 cup Soy Chunks (Nuggets) - boiled and chopped,2 tablespoons Butter (unsalted),1 teaspoon Fresh Thyme leaves - chopped or dried leaves,Salt and Pepper - as needed,250 grams Button mushrooms - finely chopped (any local variety),1 cup Vegetable stock,1/2 teaspoon Dried oregano,1 teaspoon Extra Virgin Olive Oil,200 grams Button mushrooms - diced or quartered,1/2 cup Sweet corn,1 Stalk Celery - diced,1 Carrot (Gajjar) - diced,1 Onion - minced,Salt and Pepper - to taste,1/2 cup Green peas (Matar), 110, Continental, To begin making the Rustic Cottage Pie With Mushroom Sauce Recipe we will first make the Mushroom sauce.To start making, in a medium saucepan, heat the oil over medium heat.
Add the minced garlic and onions, sauté until soft.
Add the mushrooms and cook them until tender and soft.
Add vegetable broth along with thyme and bring to boil.Reduce the heat to low and simmer for about 20 minutes or until the liquid is reduced to half.
Once the mushroom sauce has reduced to half, use an immersion blender and puree the sauce until it is smooth.
Keep the sauce aside.At this stage, preheat the oven to 180C.
Grease a medium size rectangular baking pan with some butter.The next step is to make the topping for the Cottage Pie.In a medium bowl add the boiled potatoes, butter, milk, season with salt and pepper and coarsely mash the potatoes using a fork or potato masher.
Set aside.The next step is to proceed to make the filling for the Pie.In a medium sauté pan, heat the oil over medium heat.
Add the onion, garlic and sauté for about 5 minutes or until transparent.
Add the carrots, celery and sauté for about 10 minutes or until the vegetables are tender.When the vegetables are done, add the cooked soya chunks, prepared mushroom sauce, peas, corn and thyme.
Season with salt and pepper and adjust seasoning to suit your taste.Transfer the complete vegetable filling mixture to the prepared baking pan and spread it evenly.
Pour the mushroom sauce over the vegetables.
Top this mixture with an even layer of mashed potatoes.
You can also pipe the mashed potatoes using a piping bag to get a good looking Cottage Pie.Bake the Rustic Cottage Pie With Mushroom Sauce for about 40 minutes or until the potatoes have browned evenly.
Once you notice the potatoes are getting browned, remove the pie from the oven.
Rest them for 15 minutes before serving.Allow the Cottage Pie to rest for 15 minutes before serving.Serve the Rustic Cottage Pie With Mushroom Sauce as a wholesome dinner or even as a main course for parties.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Main_Course/Rustic_Cottage_Pie_With_Mushroom_Sauce_Recipe-1.jpg, 19
Ingredients: salt,ginger,chana dal (bengal gram dal),mustard seeds,asafoetida (hing),coriander (dhania) leaves,curry leaves,white urad dal (split),sugar,onion,lemon,coriander powder,potato (aloo),turmeric powder,green chillies,sunflower oil

Potato Sagu Recipe for Rava Idli, 1 teaspoon Sugar,2 Green Chillies - slit (adjust taste),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 tablespoon Coriander Powder (Dhania),2 sprig Curry leaves,1/2 inch Ginger - grated,1/2-1 tablespoon Lemon juice,Salt - to taste,3 Potatoes (Aloo) - boiled and mashed,1/4 teaspoon Asafoetida (hing) - +a pinch,2 tablespoons Coriander (Dhania) Leaves - chopped,1 Onion - finely chopped,1 tablespoon Chana dal (Bengal Gram Dal),2 teaspoon White Urad Dal (Split),Sunflower Oil - as needed, 55, South Indian Recipes, To begin making Potato Sagu Recipe for Rava Idli, get prepped up with all the ingredients.
In a kadai, heat some oil and add mustard seeds and let the seeds splutter.Once they splutter, add chana dal and urad dal and saute till they change slightly brown in colour.Once done add curry leaves, a pinch of asafoetida, green chilies, and grated ginger and sauté it for a few seconds.After few seconds add onions, turmeric powder and a pinch of salt and cook until the onions are cooked but not browned.Once the onions are cooked add the mashed potatoes, remaining asafoetida and turmeric powder, coriander powder, chili powder, salt and sugar and stir well to combine.Add a cup of water and cook until you see a gravy consistency, continue to cook for 5-6 minutes on a low heat so that the potatoes absorb all the flavor.Once the potato sagu has reached the desired consistency add chopped coriander leaves and lemon juice.
Stir to combine and turn off the heat.Transfer the potato sagu into a serving bowl and serve.
Serve Potato Sagu Recipe for Rava Idli with Broccoli Rava Idli and Green Coriander Coconut Chutney for a wholesome breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Preethi_Kitchen_appliances_video_recipe_Karnataka_Style_Aloo_Sagu_recipe-2.jpg, 16
Ingredients: tomato,salt,arhar dal (split toor dal),coconut,mustard seeds,ghee,red chilli powder,drumstick,gingelly oil tadka,curry leaves,coriander (dhania) seeds,onion,cumin seeds (jeera),methi seeds (fenugreek seeds),tamarind paste,dry red chillies,turmeric powder

Coimbatore Style Drumstick Sambar Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander (Dhania) Seeds,1 tablespoon Tamarind Paste,1 Tomato,2 sprig Curry leaves,1 cup Arhar dal (Split Toor Dal) - soaked for 10 minutes and cooked,Salt - to taste,4 Dry Red Chillies - soaked,1/2 teaspoon Mustard seeds,1/4 tablespoon Methi Seeds (Fenugreek Seeds),1 Drumstick - chopped to 2 inch long,1 Onion - chopped,1/2 tablespoon Cumin seeds (Jeera),1/4 cup Fresh coconut - grated,2 teaspoons Ghee,1/2 teaspoon Red Chilli powder,Gingelly oil - for tadka, 45, Tamil Nadu, To begin making the Coimbatore Style Sambar Recipe, prep all the ingredients first.
Soak the arhar dal in required water for about 15 to 20 minutes.Once the lentils are soaked, drain the water, add the dal in a pressure with 2 cups water and pressure cook for about 4 whistle.
Let the pressure release naturally.
In a saucepan, add drumstick, onions, tomatoes with sufficient water on high heat for about 10 minutes or till cooked.
Keep it aside.
You can use a bit of vegetable stock for grinding masalas for the sambar.Heat a heavy bottomed pan with gingelly oil.
Once the oil is hot, add cumin seeds, coriander seeds, fenugreek seeds, asafoetida, dry red chillies, coconut and roast for about a minute of till fragrant.
Allow to cool to room temperature.
You may spread this on a plate and leave on kitchen countertop for faster cooling.In a mixer grinder, grind the masalas with the help of a bit of water, or the stock of boiled veggies to a smooth paste.Add the ground masala back in the saucepan, add tamarind paste and start boiling the sambar with cooked dal, and about a glass more of water or to the required consistency.Add salt and stir well.While the sambar comes to boil, in the kadai, heat a bit of gingelly oil.
Once it is hot, on medium heat add the mustard seeds and allow them to splutter.
Add curry leaves and saute for a few seconds, on low heat.Once the sambar is boiled well for about 5-7 minutes, switch off heat, add the gingelly oil tadka, top it with some ghee and give it a stir.
The Coimbatore sambar is ready to serve.Serve Coimbatore Style Sambar Recipe with Steamed Rice Recipe and Capsicum Usili Recipe for a complete weekday meal.
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Ingredients: ginger,arhar dal (split toor dal),ghee,mustard seeds,asafoetida (hing),coriander (dhania) leaves,water,curry leaves,lemon,tamarind,turmeric powder,green chillies

Togari Bell Thove Recipe - Tour Dal Juice, 1/2 teaspoon Mustard seeds,5 cups Water,Coriander (Dhania) Leaves - Handful,1 teaspoon Ginger - finely grated,1 cup Arhar dal (Split Toor Dal),1/2 Lemon juice,30 grams Tamarind,1 tablespoon Ghee,1/4 teaspoon Asafoetida (hing),Curry leaves - Handful,1 teaspoon Turmeric powder (Haldi),5 Green Chillies - slit (adjust), 35, South Indian Recipes, To begin making the Togari Bele Tovve recipe, soak dal in water for about 30 minutes.Wash the dals thoroughly with water.
In a pressure cooker, add soaked dal, 1/2 teaspoon turmeric powder, 2 cups of water and pressure cook for 3 whistles.
Turn off the flame and allow the pressure to release naturally.
Soak Tamarind in a bowl of hot water and extract tamarind Juice.
We need 1-1/2 cup of tamarind juice for tovve.Once the dal is cooked, gently mash the dal with the back of the ladle.In a wok/kadai, add ghee and gently heat over medium flame.Once the ghee melts, add mustard seeds followed by curry leaves, ginger, and green chilies.Cook until the aroma of ginger fades out and chilies are lightly fried.Add tamarind water to the pan and bring it to boil.
Add the remaining turmeric powderLet it boil.
Once the raw smell of tamarind goes off, add cooked dal and required amount of salt.Cook until froth forms on top of the tovve.
Ensure not to boil it again.Season with hing and give a stir.
Switch off the flame.
Add lemon juice and combine it well.Garnish with coriander leaves and serve with steam rice or idlisTovve can be prepared with Moong dal by following the same procedure.
One can adjust the amount of Tamarind or completely avoid the same according to their desires.
In such cases, add the juice of a lemon.Serve this humble Togari Bele Tovve with hot steaming rice and Beetroot Thoran or with Spongy Idlis and Mysore Chutney to please your tummy as well as your taste buds., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Togaribele_Tovve.jpg, 12
Ingredients: tomato,salt,green chilli,methi leaves (fenugreek leaves),red chilli powder,ginger garlic paste,onion,cumin seeds (jeera),coriander powder,turmeric powder,banana,sunflower oil

Methi Aur Kache Kele Ki Sabzi Recipe-Fenugreek Greens & Raw Banana Stir Fry, 1 Green Chilli - finely chopped,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Sunflower Oil,Salt - to taste,1 Tomato - finely chopped,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 Onion - finely chopped,1 tablespoon Ginger Garlic Paste,1 cup Methi Leaves (Fenugreek Leaves) - roughly chopped,2 teaspoons Coriander Powder (Dhania),3 Raw Banana - cut into cubes, 25, Indian, To begin making Methi Kache Kele Ki Sabzi Recipe, peel the skin of the plantains, chop them into cubes and place them in a bowl of water until further cooking.
This step is to avoid oxidation and the raw bananas from turning brownish.Heat oil in a kadai, add the cumin seeds and let them splutter.Once they splutter, add the onions and saute till the onions turn translucent.Add the ginger garlic paste and saute for about a minute on low medium heat or till the raw smell vanishes.Once the ginger garlic are cooked thoroughly, add the tomatoes and green chillies, saute until the tomatoes turn mushy.Now add in the fenugreek leaves, red chilli powder, coriander powder and turmeric powder (haldi) and mix well.Let the fenugreek leaves wilt a bit; once they do, drain all the water from the raw bananas and add them to the kadai/pan.
You can add a bit of water as well, to help them cook evenly and without sticking to the kadai.Season with salt and mix everything well.
Cover and cook the Methi Kache Kele Ki Sabzi .
This will take around 10 minutes on medium heat.Once the plantains are cooked, saute Methi Kache Kele Ki Sabzi till the water dry out.
Switch off the heat.Serve Methi Aur Kache Kele Ki Sabzi Recipe (Fenugreek Greens & Raw Banana Stir Fry) along with Lobia Masala, Tawa Paratha and Carrot Cucumber Tomato Salad., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Methi_Kache_Kele_Ki_Sabzi_Recipe.jpg, 12
Ingredients: tomato,salt,ginger,coconut,red chilli powder,cloves garlic,black peppercorns,pearl onion (sambar onion),curry leaves,cumin seeds (jeera),coconut oil,baby potatoes,coriander powder,turmeric powder,green chillies,garam masala powder

Baby Potato Theeyal Recipe - Kerala Style Potatoes In Shallots And Roasted Coconut, 1 cup Fresh coconut - grated,1/2 teaspoon Turmeric powder (Haldi),5 cloves Garlic - chopped,2 tablespoon Red Chilli powder,2 sprig Curry leaves,1 inch Ginger - chopped,Salt - to taste,1 Tomato - finely chopped,1 cup Pearl onions (Sambar Onions),1 teaspoon Whole Black Peppercorns - crushed,1/2 teaspoon Garam masala powder,250 grams Baby Potatoes - halved,2 teaspoon Coriander Powder (Dhania),Coconut Oil - for cooking,5 Green Chillies - slit,1/2 cup Pearl onions (Sambar Onions),1/2 teaspoon Cumin seeds (Jeera), 65, Kerala Recipes, To begin making the Potato Theeyal Recipe (Potatoes in shallots and roasted coconut Recipe) by dry roasting the onion, coconut and cumin seeds on a medium pan till it is nice and brown.
Once done let it cool down and then blend it using a hand blender into a fine paste.Pressure cook the baby potatoes with the skin in a pressure cooker with 1 cup water till it is half done, leave it for about 3 whistles.
Once done release the pressure naturally by take it away from the heat.
Drain all the water and wash the potatoes under cold water, so once it cools down, it will be easy to remove the skin from the potato.In another pan heat oil, add curry leaves,let the leaves splutter for few seconds and add pearl onion, ginger, garlic, green chili and sauté till it is golden brown.
Then add the tomato and sauté till it is cooked and the raw smell goes away.Stir in coriander powder, red chilli powder, turmeric powder, garam masala powder, curry leaves and the coconut paste and fry till the aroma comes out.
You can add water if you feel if it is too thick.
Let it cook for 2 minutes.Finally, add the boiled baby potatoes, season it according to your taste.
Simmer for 3 to 4 more minutes.Serve Potato Theeyal Recipe along with Whole Wheat Lachha Paratha and Palak Raita for an everyday meal with family.
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Ingredients: salt,wheat flour,baking powder,coconut,milk,baking soda,vanilla,brown sugar (demerara sugar),custard powder,sunflower oil

Eggless Wholewheat And Custard Powder Coconut Cookies Recipe, 1 tablespoon Milk,1/2 tablespoon Vanilla Extract,3/4 teaspoon Baking powder,1-1/2 cups Whole Wheat Flour,1/3 cup Sunflower Oil,3 tablespoon Dessicated Coconut,Salt - A pinch,1/4 teaspoon Baking soda,1/2 cup Brown Sugar (Demerara Sugar) - powdered,3 tablespoon Custard powder, 60, Continental, To begin with Eggless Whole Wheat And Custard Powder Coconut Cookies, sieve the dry ingredients which include whole wheat flour, custard powder, salt, baking soda and baking powder.
To this add desiccated coconut and mix well.Add the powdered brown sugar, oil and vanilla essence and bring it to a smooth dough.
Don’t knead the mixture.Add a tablespoon of milk, and bind it properly.
Cover the dough and let it rest for about 5 minutes.Make small roundels of the dough and flatten it with a fork, place them on the lined baking tray.
Use the rest of the dough to make similar cookies.Bake for 12-15 mins  or when they start to crinkle and done from the edges in an oven.They will remain slightly soft when taken out and harden within 10 mins on a cooling rack.
Store in an airtight container once completely cooled and enjoy it during your tea time breaks.Serve Eggless Wholewheat And Custard Powder Coconut Cookies with Masala Chai and Grilled Spicy Potato sandwiches for your tea parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Kalyani_Srinath/eggless_coconut_custard_cookies_recipe.jpg, 10
Ingredients: pineapple,coconut,mango (ripe),mustard seeds,jaggery,dry red chilli,curry leaves,green seedless grapes,sunflower oil

Konkani Style Avnas Ambe Sasam Recipe-Fruit Salad with Coconut, 1 Dry Red Chilli,1 cup Green seedless Grapes,4 tablespoon Fresh coconut,Sunflower Oil - for cooking,1 teaspoon Mustard seeds,1 Pineapple - chopped into medium cubes,1 Mango (Ripe) - chopped into medium cubes,1 teaspoon Jaggery,1 sprig Curry leaves, 15, Konkan, To begin making the Konkani Style Avnas Ambe Sasam Recipe-Fruit Salad with Coconut chop all the fruits and keep it ready.Grind coconut, jaggery, mustard seeds, and dry red chillies to a coarse mixture.Heat a kadai with oil, add the ground coconut mixture and add chopped pineapple.
Mix well to combine.Add chopped mangoes and grapes and turn off the heat.
Toss the fruits well with the ground masala.To temper, heat a small kadai with oil, add mustard seeds and let them splutter, add the curry leaves and crackle them for 2 seconds and pour the tempering over the fruit salad and serve.
Serve the Konkani Style Avnas Ambe Sasam Recipe-Fruit Salad with Coconut along with Kori gassi and neer dosa for a wonderful Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/_Konkani_Style_Avnas_Ambe_Sasam_Recipe_Fruit_Salad_with_Coconut_.jpg, 9
Ingredients: tomato,salt,spring onion greens,red bell pepper (capsicum),pomegranate molasses,paprika powder,mixed vegetables,virgin olive oil,herbs herbs (parsley,lemon,black olives,black pepper powder,badam (almond) walnuts,quinoa

Mediterranean Quinoa Bowl Recipe With Red Bell Pepper Sauce, 1 tablespoon Lemon juice,Fresh Herbs - Handful of chopped herbs (parsley,8 Black olives - sliced/chopped,1 tablespoon Extra Virgin Olive Oil,2 teaspoon Pomegranate molasses - optional,Salt - to taste,1/2 teaspoons Black pepper powder,1 cup Mixed vegetables - blanched,1 cup Quinoa,2 Tomatoes - chopped,3 to 4 Spring Onion Greens - chopped,2 Red Bell pepper (Capsicum),1/2 teaspoon Paprika powder,10 to 12 Badam (Almond) - or walnuts, 40, Mediterranean, To begin making the Mediterranean Quinoa bowl first, chargrill the peppers directly on a flame till they are evenly roasted.Cool and peel off the black skin.
Remove seeds and chop the peppersBlend the peppers with the other ingredients under ‘red bell pepper sauce’ in a blender and keep it aside.Cook Quinoa according to the package instructions.
Once done, cool it down.In a large mixing bowl, add the Quinoa, vegetables, tomatoes, onions, herbs, lime juice, olives, salt and black pepper.
Mix and put in individual bowls topped with the red bell pepper sauce.
Chill for 30 minutes (optional) and serve.Serve this healthy Mediterranean Quinoa Bowl on its own for a light meal or as a salad with Homemade Hummus and Pita Bread for your dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Mediterranean_Quinoa_bowl.jpg, 14
Ingredients: salt,water,dry yeast,virgin olive oil,sugar,eggs,flour (maida),sesame seeds (til seeds),butter

Mexican Style Cemita Recipe - Sesame Sandwich Bun, 2 tablespoon Extra Virgin Olive Oil,1 teaspoon Sesame seeds (Til seeds),1 cup Lukewarm Water,2 tablespoon Sugar,2 tablespoon Butter,2 Whole Eggs - + 1 egg for egg wash,1 1/2 teaspoon Salt,1 1/2 cup All Purpose Flour (Maida) -,2 1/2 teaspoon Active dry yeast, 270, Mexican, To begin making the Mexican Style Cemita Recipe, add yeast, sugar and pour lukewarm water in a bowl and let it sit for 5 minutes until the yeast starts bubbling.
In a food processor add yeast mix, flour, salt, eggs and butter.
Whisk for 3 to 4 minutes until you get a very smooth dough.Now place the hook attachment and whisk for another 5 minutes until you get soft dough.
The consistency will be that of cake batter.Scrape the dough onto a clean surface dusted with flour.
Keep sprinkling flour little at a time and knead the dough for 15 minutes.
You should have a soft and smooth dough, which is almost non sticky.Grease a bowl with olive oil well, and transfer the smooth dough into the bowl.
Cover with damp cloth and leave it near a warm place for about 1 to 1-1/2 hour until the dough rises to double the volume.Punch down the dough and knead it 3 minutes inside the bowl itself.Again add some more olive oil to the pan and dough, cover with damp cloth and let it rise again until double the volume.After second rise, punch down the dough, briefly knead it and shape it into a snake and cut in equal sized portions.Roll each portion into small and smooth balls.
Place them on a baking tray lined with parchment paper.
Cover with cloth and let it rise for 30 minutes.Preheat the oven to 200 degree centigrade.
Brush egg wash on top of the buns.
Sprinkle sesame seedsBake in preheated oven for about 18 to 20 minutes, until the bun is cooked and the skin of the bun is browned well.Let the rolls cool on a wire rack for about 1 hour.
Add any filling of your choice to these buns and serve them for breakfast, lunch or dinner with some salad and juice.Serve the Mexican Style Cemita with some Smoked Tofu and Grilled Vegetable Salad Recipe or Charred Corn and Radish Salad Recipe to enjoy your sunday brunch or a comforting meal.
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