anandhuvasudev/southindiandish huggingface dataset:
Ingredients: olive oil,salt,mixed herbs,capsicum (green),capsicum (red),cloves garlic,parsley,red chilli flax,onion,capsicum,rosemary dried,rice dried

Bell Pepper & Parsley Rice Recipe - Bell Pepper & Parsley Rice Recipe,  1 / 3 cups capsicum - finely chopped,2 tsp olive oil, 4 cloves garlic - finely chopped, 1 tsp red chilli flax, 1 tsp rosemary - dried, 1 tbsp olive Oil, salt - as per taste, 2 tsp mixed herbs, parsley, 1/3 cup capsicum (green) - finely chopped, 1 cup rice - washed and dried, 1 onion - thin and straight cut, 1/2 cup capsicum (red) - finely chopped, 45, Continental, To make the Bell Pepper and Parsley Rice Recipe, first heat olive oil in a pressure cooker.
Now add garlic and cook for 30 seconds.
After 30 seconds, add onion and cook till the onion becomes soft.
This will take at least 2 minutes.
Now add salt, rosemary, rice, 2 cups of water, mix and close the pressure cooker.
Cook until 2 cities come and turn off the gas.
Allow the pressure to drain automatically.
Open the cooker and allow the rice to cool slightly.
Now heat olive oil in a pan.
Add red chilli flax, three capsicum - red, green and yellow, salt and mix.
Let it cook for 4 to 5 minutes.
Add the mixed herbs and mix.
Pour this mixture in the rice with the parsley and mix it well.
Serve the Bella Pepper and Parsley Rice Recipes with Roasted Chicken Curry and Creamy Garlic Mash Potato for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Roasted_Bell_Pepper_Rice_Recipe_4_1600.jpg, 12
Ingredients: tomato,cheese,salt,coriander (dhania) leaves,onion,eggs,green chillies,sunflower oil

Cheese Masala Omelette Recipe, Salt - as required,2 tablespoons Cheese - grated,2 tablespoons Tomato - finely chopped,2 tablespoons Onion - finely chopped,Coriander (Dhania) Leaves - finely chopped,1 Green Chillies - finely chopped,1 teaspoon Sunflower Oil,2 Whole Eggs, 25, Indian, To begin making the Cheese Masala Omelette Recipe, chop tomatoes, onions, chillies and coriander leaves.
Grate the required amount of cheese and keep aside.
Break 2 eggs into a mixing bowl and add the chopped tomatoes, onions, green chillies, coriander leaves and grated cheese.
Mix all the ingredients well to make a the omelette mixture.
Place an omelette pan on medium heat and add some oil to grease the pan.
Once the pan in hot, reduce the flame to low and add the egg mixture to the pan.
Make sure the egg mixture is equally spread across the pan.
Cover the pan with the lid, so that the omelette gets cooked a little fasterRemove the lid and check if the omelette has cooked.
You can either flip the omelette to cook on the other side or fold the omelette in half and cover the pan again so that the cheese melts inside the omelette and all ingredients get cooked thoroughly Keep the lid on for 30 seconds to minute and then turn off the flame.
Serve Cheese Masala Omelette Recipe with a cup of Adrak Chai Recipe and a fruit bowl for a sumptuous breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sandhya-archanaskitchen.com/Cheese_Masala_Omelette_Recipe.jpg, 8
Ingredients: salt,cumin powder (jeera),chana dal (bengal gram dal),mustard seeds,foxtail millet,asafoetida (hing),coriander (dhania) leaves (leave bit ),cloves garlic,tamarind ( lemon size),curry leaves,dry red chilli,white urad dal (split),peanuts (moongphali),turmeric powder,green chillies,sunflower oil

Coriander Tamarind Millet Rice Recipe, 1 Dry Red Chilli,Salt - to taste,8 Curry leaves,6 sprig Coriander (Dhania) Leaves - chopped (leave bit for garnishing),1/2 teaspoon White Urad Dal (Split),1/2 cup Foxtail Millet - little,2 Green Chillies - adjustable,1/4 teaspoon Mustard seeds,Tamarind - extracted (1/2 a lemon size),1/2 teaspoon Chana dal (Bengal Gram Dal),Asafoetida (hing) - a pinch,3 cloves Garlic,1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Cumin powder (Jeera),Sunflower Oil - as needed,2 tablespoons Raw Peanuts (Moongphali), 30, Indian, In a vessel add 1/2 cup millets with one cup of water and bring this to a boil, turn the heat to simmer and cook the millets covered with a steam vent cracked open for 8-10 minutes or until the water evaporates.
let it sit for 2 minutes and tranfer this to another bowl and let it cool completely.In a mixie jar add coriander, green chillies, cumin powder, garlic, tamarind extract and salt ,grind to a smooth paste.
Set aside.In a pan heat some oil, crackle the mustard seeds, followed by urad dal, channa dal, peanuts, roast them on low heat to golden .Now add the asafoetida, turmeric, red chilli and curry leaves.Add the ground paste and saute until the raw smell disappears approximately 4 minutes.
Add a tiny splash of water if the mixture becomes very dry.Finally add the cooked millets and gently mix so that the mixture is uniformly applied.
Adjust the salt if required.Top with chopped coriander and serve.Serve Coriander Tamarind Millet Rice along with Tadka Raita, Tomato Onion Cucumber Raita or any other raita of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/gauravi/CorianderTamarind_Millet_rice.jpg, 16
Ingredients: salt,corn flour,coriander (dhania) leaves,red chilli powder,ginger garlic paste,tomato ketchup,lemon,seer fish,turmeric powder,sunflower oil

Seer Fish Fry Recipe, Sunflower Oil - for shallow frying,3 tablespoon Red Chilli powder,1/2 Lemon,1 tablespoon Tomato Ketchup,Coriander (Dhania) Leaves - chopped for garnishing,2 teaspoon Ginger Garlic Paste,1/2 teaspoon Corn flour,1 teaspoon Turmeric powder (Haldi),8 Seer fish,1 teaspoon Salt, 25, Indian, To begin making the Seer Fish Fry Recipe, wash and clean the fish slices with water and turmeric powder and keep ready.Add red chilli powder, salt, tomato sauce, ginger garlic paste, cornflour and lemon juice to a bowl and mix to form a thick paste.
If the mix is too thick, then add a few drops of water.Check for taste, add salt or chilli powder if necessary.
Take the fish slices one by one and coat both the sides with the masala mix.Allow the fish slices to marinate for 3 to 4 hours.
After 3 to 4 hours, heat oil in a tava, and shallow fry the fish slices from both the sides till they are cooked.
Serve Seer Fish Fry as a side dish along with Bengali Style Lau Die Tetor Dal and Steamed Rice for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/amina/Fish_fry_original_1_edit.jpg, 10
Ingredients: salt,cumin powder (jeera),black salt,chaat masala powder,red chilli powder,sweet chutney (date tamarind),white urad dal (split),soda

Dahi Vada With Sweet & Spicy Chutney Recipe, Sweet Chutney (Date & Tamarind) - as required,Salt - to taste,1/4 teaspoon Cumin powder (Jeera),Red Chilli powder - as required,Chaat Masala Powder - a pinch,1/4 teaspoon Cooking soda,1/2 cup White Urad Dal (Split) - soaked for 4 hours,1/4 teaspoon Black Salt (Kala Namak), 75, South Indian Recipes, To begin making the Dahi Vada With Sweet & Spicy Chutney recipe, wash and drain the urad dal.Grind together the urad dal, and salt in a mixer or food processor to a coarse paste without adding water.
If the dal is not grinding then add just a dash of water to grind the dal.Add the soda to the urad dal paste and mix well till the batter is light and fluffy.
Whisk for bout three to four minutes.Pre heat a kadai with enough oil to deep fry the vadas.Wet your hands and take 2 tablespoons of the batter on your palm and shape into a circle.
Carefully slip the vadas into the hot oil and deep fry in hot oil on a slow flame in a deep fry pan till the Vadas are golden brown for about 8 minutes.Do not cook on high heat as the vadas will turn brown on the outside but will still be not cooked on the inside.Once done drain on absorbent paper.Next, soak the deep fried vadas in water for about 45 minutes.Just before serving, drain and squeeze out the excess water.Arrange the vadas on a serving dish and top with beaten curd.
Garnish with chilli powder, cumin seed powder, black salt, chaat masala and serve with tamarind chutney.Serve Dahi Vada With Sweet & Spicy Chutney Recipe along with a party meal of Punjabi Chana Masala Recipe, Whole Wheat Onion Stuffed Kulcha Recipe and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe.
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Ingredients: tomato,salt,wheat flour,green chillies,coriander (dhania),sev,ajwain (carom seeds),red chilli powder,sweet chutney (date tamarind),gram flour (besan),curd,onion,potato (aloo),flour (maida),turmeric powder,green chutney (coriander mint),sunflower oil

Shahi Paratha Recipe, 1 cup All Purpose Flour (Maida),1/2 cup Green Chutney (Coriander & Mint),1/2 cup Curd (Dahi / Yogurt) - (optional),Salt - to taste,3 Potatoes (Aloo) - boiled and mashed,1 Tomato - finely chopped,1 teaspoon Red Chilli powder,1/2 cup Gram flour (besan),1/2 cup Sev - for garnish,1 teaspoon Ajwain (Carom seeds),1 Onion - finely chopped,2 Green Chillies - finely chopped,Coriander (Dhania) Leaves - small bunch,1 cup Whole Wheat Flour,1 cup Sweet Chutney (Date & Tamarind),1 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required, 60, North Indian Recipes, To begin with Shahi Paratha, first we have to make Lachha Paratha which will serve as the base and later on we proceed by adding other ingredients on top of the Laccha Paratha.For Lachha Paratha we have to combine wheat flour, maida, salt and oil.
Put water slowly and knead to form smooth dough.
Cover the dough and keep aside for 15 - 20 minutes.After resting the dough, divide the dough into 4 portions and make balls out of itDivide the dough into 4 portions and make balls out of it.Take a ball of dough and roll it into 6 to 7 inches diameter disc on a dusted rolling board.Apply oil liberally on the paratha disc from the edges start to fold & pleat the paratha till the end.
Roll the pleated edges tightly.
Join the edges.Now roll into round parathas of about 4 to 5 inches in diameter, dusting it in flour if required.Heat the tawa over medium heat and cook parathas from both sides by brushing oil on it.
Keep flipping the parathas till it is brown and slightly crisp.Similarly cook all the parathas and keep it aside.
Let it cool.For the toppings, first peel and mash the boiled potatoes.
Put salt, turmeric and red chilli powder in it.In a pan add oil and as it gets hot add the mashed potato mixture and mix it.
Turn of the heat and let the potato cool.Take gram flour in a bowl put salt and ajwain in it.
Slowly add water and mix it to form a thick paste.
Now the Laccha Parathas are ready to be assembled and transform to Shahi Parathas.
Take paratha spread potato mixture on it with a spoon and then spread the a small portion of the gram flour batter over it.Heat oil in a non stick tawa and place the paratha with the potato side facing down.
Cook until the potatoes and the gram flour mixture gets cooked and lightly browned.
This would take about 2 minutes.
Once done, remove from the tawa and place it in a skillet.Similarly prepare all the other three parathas.
To assemble the Shahi Paratha, place each paratha on the platter with the potato side facing up.
Sprinkle the chopped onion, tomato and green chilies.
Drizzle the chutneys and yogurt over it and finally top it with sev and coriander leaves.Serve the Shahi Paratha as a it is for a quick and delicious weeknight dinner.
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Ingredients: green chillies,yellow moong dal (split),arhar dal (split toor dal),asafoetida (hing) generous,salt,coriander (dhania) leaves,foxtail millet,coconut grated,onion,chana dal (bengal gram dal)

Foxtail Millet Nucchina Unde Recipe (Foxtail Millet and Lentil Dumplings), 1 tablespoon Yellow Moong Dal (Split),1/4 cup Chana dal (Bengal Gram Dal),6 Green Chillies,1/2 cup Fresh coconut - Grated,1 cup Foxtail Millet,1 cup Coriander (Dhania) Leaves - finely chopped,Salt - to taste,Asafoetida (hing) - a generous pinch,2 Onion - finely chopped,3/4 cup Arhar dal (Split Toor Dal), 15, South Indian Recipes, To begin making the Foxtail Millet Nucchina Unde recipe, wash and soak foxtail millet in a bowl for 6 to 8 hours.Wash the toor dal, chana dal, moong dal and soak it for 3 hours.
Drain the water and mix the lentils and millet.
Mix the other ingredients along with them except onion and grind it to a coarse mixture.Add salt, onion and quickly mix it with the coarse mixture.
Grease the idli plates with ghee.
Make lemon sized balls out of the coarse mixture and flatten it to resemble a malai chum chum.Steam them for 15-20 minutes until they are done.
Serve Foxtail Millet Nucchina Unde along with Masala Chai for a healthy evening snack.
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Ingredients: salt,parangikai pumpkin,mustard oil,asafoetida (hing),brinjal (baingan eggsplant),runner beans,ridge gourd (turai peerkangai),drumstick,sugar,dijon mustard,panch phoran masala,turmeric powder,potato (aloo),mooli mullangi (radish),green chillies,pointed gourd (parval),sunflower oil

Bengali Style Chori Recipe-Mixed Vegetable Sabzi, 2 Drumstick - cut into 3 inch pieces,1/2 cup Runner beans - chopped,1/2 teaspoon Turmeric powder (Haldi),1 cup Brinjal (Baingan / Eggplant) - chopped,3 tablespoons Dijon Mustard,Salt - to taste,1-1/2 teaspoons Panch Phoran Masala,Mustard oil - as required,1 cup Potatoes (Aloo) - chopped,4 tablespoons Sunflower Oil,1 cup Kaddu (Parangikai/ Pumpkin) - chopped,1/2 cup Pointed gourd (Parval) - chopped,1/2 teaspoon Asafoetida (hing),1/2 teaspoon Sugar,1 cup Ridge Gourd (Turai/ Peerkangai) - chopped,3 Green Chillies - slit,1/2 cup Mooli/ Mullangi (Radish) - chopped, 50, Bengali Recipes, To begin making the Chor Chori Recipe, firstly cut and wash vegetables in running water, strain and keep aside.Soak yellow or black mustard seeds in 2-3 tablespoons water for 15-20 minutes.
Grind into a fine paste and collect in a bowl.Heat a non stick wok and add all the chopped vegetables with turmeric and mustard paste.Mix well, simmer the flames & cover the lid.
Let them cook in steam for 5-10 mins or till done.Once the vegetables are nicely cooked, turn off the gas and keep aside.In a separate wok/kadhai, heat refine oil and add asafoetida, panch phoron and slit green chilies.
Allow them to splutter.Now add in the cooked vegetables and mix gently.
Add some salt as per taste, and sprinkle sugar.
Mix well very carefully such that the vegetables don't get mashed.Cook on high flames till the moisture reduces and the vegetable look dry.Drizzle 1 or 2 teaspoon of mustard oil before you take it off the heat but that completely depends on one's personal choice.Garnish with few chopped coriander and your Chor Chori is ready to be served.Serve the Bengali Style Chori Recipe-Mixed Vegetable Sabzi along with Steamed Rice, Smoked Dal Makhani Dhaba Style to make it a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/CHORCHORI.jpg, 17
Ingredients: cashew nuts,wheat flour,coconut,ghee,jaggery,raisins,water,dry ginger powder,cardamom powder (elaichi),coconut milk,rice flour,sunflower oil

Kuzhal Payasam Recipe- Wheat Noodles Payasam, 1 teaspoon Dry ginger powder,1/3 cup Fresh coconut - grated,6 Raisins,1 cup Jaggery,1 cup Water,1 teaspoon Cardamom Powder (Elaichi),10 Cashew nuts,2 teaspoons Rice flour,1 cup Whole Wheat Flour,2 teaspoon Ghee,1 teaspoon Sunflower Oil,1/2 cup Coconut milk, 45, South Indian Recipes, To begin making the Kuzhal Payasam recipe, ina  saucepan combine jaggery along with water and bring to a single boil, ensuring the jaggery has completely melted.
turn off the flame, pass the jaggery syrup through a strainer and set aside.
To make the Wheat noodlesIn a mixing bowl, add the wheat flour and a amake a smooth firm dough along with the jaggery syrup.
Add a teaspoon of oil and knead well again.
Take small ball of dough and roll into thin noodles using your palms.
Sprinkle a teaspoon of rice flour and toss the noodles to make it non sticky and easy to handle.Return the jaggery syrup back to the flame, and add the rolled noodles into it, cover and cook on medium flame for 10 minutes.Add cardamom powder and dry ginger powder to it.
Stir gently ensuring the noodles don't break.
Next add grated coconut and coconut milk, into the jaggery-noodle mixture.
Stir well and continue to cook for few more minutes.Sprinkle some rice flour and mix well , to eliminate lumps.
This will help thicken up the payasam.
Cook for 5-7 minutes.Once it nice and thick, turn off the flame.
In a tadka pan , heat ghee on low flame,  add Cashews, raisins fry for a couple of minutes.
Turn off the flame.
Pour it over the payasam and enjoy the delicious payasam.Serve Kuzhal Payasam as a dessert after your simple meal of Jeera Rasam, Steamed Rice and Beetroot Thoran., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/KUZHAL_PAYASAM__WHEAT_NOODLES_PAYASAM.jpg, 12
Ingredients: salt,ginger,chana dal (bengal gram dal),coconut,mustard seeds,asafoetida (hing),curry leaves,vellai poosanikai (ash gourdwhite pumpkin) seeds skin,cumin seeds (jeera),coconut oil,green chillies,curd churned water

Kumbalakai Majjige Huli Recipe- Ash Gourd Buttermilk Curry, 3 Green Chillies,1 cup Fresh coconut - grated,2 teaspoons Coconut Oil,1/2 teaspoon Mustard seeds,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 inch Ginger,250 grams Vellai Poosanikai (Ash gourd/White Pumpkin) - seeds and skin removed,1 tablespoon Chana dal (Bengal Gram Dal),1/4 teaspoon Asafoetida (hing),4-5 Curry leaves,1 cup Curd (Dahi / Yogurt) - churned with 1 cup of water, 65, Coastal Karnataka, To begin making Kumbalakai Majjige Huli Recipe  first soak the chana dal in 1/4 cup of water for 20 minutes.Steam the ash gourd either using the pressure cooker or a steamer.
Follow How to Cook Vegetables in a Pressure CookerAdd  the coconut, soaked chana dal, green chillies, ginger and salt into a mixer grinder and make a smooth paste.Keep aside.In a saucepan, stir together the cooked pumpkin and the ground coconut mixture.
Stir in 1 cup of water, turn on the heat and allow the mixture to come to a boil.The Majjige Huli will begin to thicken.
At this point stir in the buttermilk and boil for another minute.
Turn off the heat.Now we will temper the Kumbalakai Majjige Huli Heat oil in a small saucepan; add the mustard seeds and allow it to crackle.Once the mustard seeds have crackled add cumin seeds and saute for 5 seconds, then add the curry leaves and asafoetida and turn off the heat.
Add this tempering to the above Majjige Huli.Serve Kumbalakai Majjige Huli Recipe with Steamed Rice, Carrot Beans Thoran, Pisarna Manga Recipe and Elai Vadam .
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Ingredients: butterapproximately,salt,baking powder eggs,milk,water,sugar,caster sugar,flour (maida),cinnamon powder (dalchini)

Churros Recipe With Cinnamon & Sugar | Eggless Recipe, 1 tablespoon Sugar,1 tablespoon Cinnamon Powder (Dalchini),1 teaspoon Baking powder - or 1 whole egg whisked,1/2 cup Caster Sugar - fine sugar,30 grams Butter - 2 tablespoons approximately,1/2 cup Milk - or 120 ml,1 cup All Purpose Flour (Maida) - 120 grams,1/2 teaspoon Salt,1/2 cup Water - or 120 ml, 30, Mexican, To begin making the Churros Recipe With Cinnamon & Sugar, we will first make the Churro dough.Combine the milk, water, butter, sugar and salt in a saucepan and whisk it well.
Bring the mixture to a boil.Note if you are using baking powder - mix flour and baking powder together and keep aside.
If you are using eggs, it it done later in the steps as mentioned belowAs soon as the mixture comes to a boil, turn off the heat and add in the flour.
Mix well until there are no lumps.
The mixture will thicken and form a dough.
Note if using eggs, it has to be added at this stage following this process.
While stirring the dough constantly, gradually beat the eggs into the dough using a hand beater which has a paddle attached or a wire whip.
Wire whip will split the dough, but once the egg is combined, you can use your hand to knead it for a few seconds so the dough comes together.
Heat oil in a deep frying pan, over medium-high heat until the oil reaches 170 C.
Add a small piece of dough into the dough and it should slowly come sizzling up.
Ensure the oil is not super hot.Meanwhile, spoon the churro dough into a pastry bag or a zip lock and clip one of its end.
Fit in a large or medium size star tip to the bag.Directly pipe 4 to 6 inch length of dough into the oil and snip out/cut with scissors to trim the dough.Ensure you snip close to the oil surface to avoid splash.Pipe out 4 to 5 churro into the oil per batch based on the size of your frying pan.Deep fry the Churros, turning them around while frying, until golden brown.
Ensure you fry on medium heat and not high heat, as the Churros need to get cooked from the inside.Transfer the fried Churros to a plate lined with paper towels to drain the excess oil.
Allow the churros to cool before we toss it in cinnamon sugar mixture.In a large platter.
Mix the sugar with the cinnamon on a plate and keep aside.
This is meant for coating the churros once they are fried.When the churros are just cool enough to handle, roll them in the cinnamon-sugar and serve hot.Serve Churros Recipe With Cinnamon & Sugar with dip like Caramel Sauce Recipe or Chocolate Ganache Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Homemade_Mexican_Spanish_Churros_Recipe_Eggless_9_1600.jpg, 9
Ingredients: salt,tamarind water,coconut,karela (bitter gourd pavakkai),ghee,jaggery,red chilli powder,onion

Karwar Style Karatya Kismore Recipe - Sweet Tangy Bitter Gourd Sabzi, 1-1/2 teaspoons Ghee,2 Karela (Bitter Gourd/ Pavakkai) - sliced thinly,Salt - to taste,1/2 teaspoon Tamarind Water,1/2 cup Fresh coconut - grated,1 Onion - finely chopped,1 teaspoon Jaggery - powdered,1/2 teaspoon Red Chilli powder, 40, Karnataka, To begin making the Karwar Style Karatya Kismore Recipe - Sweet and Tangy Bitter Gourd Sabzi by heating a flat skillet with oil, saute the bitter gourd till its brown and crispy.Next, soak the tamarind rind with 1 cup of hot water and squeeze in all the pulp and take out the residue.Blend the coconut, red chili powder to a coarse paste, add this into the crispy bitter gourd along with the tamarind pulp.
Stir till it thickens.
Season it with salt and add jaggery and stir well till it combines.Serve the Karwar Style Karatya Kismore Recipe - Sweet and Tangy Bitter Gourd Sabzi along with Phulka and Peerkangai Pal Kuzhambu Recipe (Ridge Gourd in Milk Curry) for an everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karatya_Kismore_Recipe_Sweet_and_Tangy_Bitter_guard_Salad_Recipe.jpg, 8