anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,orange,sunflower oil,green chilli,mustard seeds,asafoetida (hing),jaggery,red chilli powder,dry red chilli,white urad dal (split),cumin seeds (jeera),rasam powder,methi seeds (fenugreek seeds),rice flour,turmeric powder,tamarind lemon

Karnataka Style Orange Peels Curry Recipe, 1 teaspoon White Urad Dal (Split),2 Orange,Salt - to taste,1 teaspoon Red Chilli powder,3 tablespoon Jaggery - adjustable,1 teaspoon Mustard seeds,Tamarind - big lemon size,1 Green Chilli - slit,1 Dry Red Chilli - broken,1 tablespoon Sunflower Oil,1 teaspoon Rasam Powder,1/4 teaspoon Methi Seeds (Fenugreek Seeds),Asafoetida (hing) - a pinch,1 tablespoon Rice flour,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Turmeric powder (Haldi), 30, Karnataka, To begin making the Karnataka Style Orange Peels Curry recipe, Peel out 2 oranges.
Gently scrape the white region from the orange peel using a spoon.
Remove as much as possible as this will reduce the bitterness .Chop the orange peels finely.Soak tamarind in water.
After it's soaked well, squeeze out tamarind water and keep aside.Heat oil in a heavy bottomed pan and temper with mustard seeds, urad dal, cumin seeds & fenugreek seeds.
When it splutters add curry leaves, red chilli powder, green chilli, hing and turmeric powder.
Mix and add chopped orange peel.
Fry for 4-5 minutes.Later add tamarind water, salt, jaggery, red chilli powder and rasam powder.
Add some water and close the lid.
Keep the flame on low medium and allow the peel to cook well.
Mix in between.Meanwhile  in a mixing bowl, mix rice flour in water such that no lumps are formed.When orange peels are cooked well, add the rice flour mix to the curry and allow it to boil for 1-2 minutes.
Adding rice flour gives nice thickness to the gravy.
If the desired consistency is attained, switch off.Serve Karnataka Style Orange Peels Curry along with Cabbage Thoran and Whole Wheat Lachha Paratha for your weekday meal.
It even tastes great with Steamed Rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Karnataka_style_Orange_Peels_Curry_.jpg, 16
Ingredients: salt,red bell pepper (capsicum),britannia,broccoli,red chilli flakes tabasco sauce spice,cheddar cheese,cheese (flavored,dijon mustard,butter,crepes

Broccoli & Cheese Filled Crepe Recipe (with Roasted Red Peppers), 1 Red Bell pepper (Capsicum) - finely chopped,Red Chilli flakes - or tabasco sauce for spice,Salt - to taste,1/4 cup Cheddar cheese - grated,1 tablespoon Dijon Mustard,8 Crepes,1/2 cup Britannia Cream Cheese - (flavored,1 tablespoon Butter,500 grams Broccoli - washed and chopped, 55, Continental, To begin making the Crepes with Broccoli and Cheese, we will first make the crepes according to the instructions.
You will get approximately six crepes with the recipe.
Click here to read how to make the whole wheat crepes and make them according to the instructions.
Keep the prepared crepes aside, covered to stay soft.Next we will begin to prepare the filling for the crepes.
Heat a saucepan or a skillet on medium heat; add in the butter and red bell peppers.
Saute the bell peppers on medium heat until lightly roasted for a couple of minutes.Next add in the chopped broccoli, sprinkle some salt and allow it cook until soft.
 (make sure to add just a pinch of salt, as the mustard and cream cheese contains salt as well).
This will take 3 to 4 minutes.Once the broccoli is lightly steamed and cooked, turn off the heat.
Stir in the dijon mustard and the cream cheese into the broccoli and pepper mixture.
The mixture will looks like a thick broccoli sauce.Check the salt and spice levels and adjust to suit your taste.Our final step is to spoon the Broccoli and Cream Cheese mixture into the crepes and roll it into a cylinder.
Place the crepe on a flat surface; and spoon a tablespoon or more of the filling on the center of each crepe.
Fold the crepe to make a roll and place the seam side down on a baking dish or a baking platter.
 Proceed the same way with the remaining crepes.You can serve the crepes as it is, or sprinkle the cheese on the top and broil in a preheated oven until the cheese melts.
You must do this process only when you are ready to serve.Serve the Broccoli & Cheese Crepes along with Greek Yogurt Dip sprinkled chilli flakes or tabasco sauce.
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Ingredients: salt,ginger,coconut,red chilli powder,cloves garlic,water,curry leaves,onion,chicken,coconut oil,coriander powder,rice flour,turmeric powder,garam masala powder

Malabar Style Kozhi Pidi Recipe - Rice Dumplings In Chicken Stew, 1 inch Ginger - chopped,1 teaspoon Garam masala powder,Salt - to taste,1 cup Hot water,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - chopped,Coconut Oil - for cooking,250 grams Chicken - minced,1/2 cup Rice flour,3 tablespoon Fresh coconut - grated,1/4 teaspoon Turmeric powder (Haldi),4 cloves Garlic - chopped,1 sprig Curry leaves - chopped, 55, Malabar, To begin making the Malabar Style Kozhi Pidi Recipe, we will first make the pidi and keep it ready.Heat a saucepan with 1 cup of water and salt.
Once the water starts to boil, add rice flour and start mixing until the rice flour thickens and comes together.Switch off the heat and leave it aside to cool down for a while.
Once it cools down, shape them into small balls and press it between your palms to form thick discs.
Do the same for the rest of the dough.We will move on to make the stew, heat a small skillet on medium flame, dry roast the freshly grated coconut until it turns light brown and grind it in a mixer with water to a smooth paste.Heat a sauce pan with oil, add curry leaves and allow it to crackle.
Add ginger and garlic and saute for a couple of minutes.Add onions and saute until it turns translucent.
Add all the spice powders-  turmeric powder,  red chilli powder.
coriander powder,  garam masala powder along with minced chicken and saute for few minutes until the chicken is cooked.Add ground coconut paste and give it a stir, sprinkle salt and bring it to a boil.
Finally add rice flour pidis and give it toss.Serve the Malabar Style Kozhipiddi Recipe simply as one dish along with Chettinad Rasam, Steamed Rice, Pavakkai Poriyal Recipe (Karela Ki Sabzi) to make it a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Malabar_Style_Kozhipiddi_Recipe_Rice_Dumplings_in_Chicken_Stew_Recipe_.jpg, 14
Ingredients: green beans (french beans),ginger,rice noodles (flat),green peas (matar),cloves garlic,sesame (gingelly) oil,spring onion (bulb greens),soy sauce,thai basil leaves,broccoli,lemon,red chilli sauce

Asian Style Rice Noodle Salad Recipe With Vegetables Recipe, 1 tablespoon Lemon juice,200 grams Rice Noodles (Flat) - or thin,1 tablespoon Soy sauce,4 sprig Thai basil leaves - roughly torn,1 inch Ginger - grated,1 tablespoon Honey,2 cloves Garlic - finely chopped,1/2 cup Green peas (Matar),1 teaspoon Red Chilli sauce,12 Green beans (French Beans) - cut into 1 inch pieces,1 tablespoon Sesame (Gingelly) Oil,1 Broccoli - cut into florets,4 Spring Onion (Bulb & Greens) - cut into 1 inch pieces, 35, Asian, To begin making the Asian Style Rice Noodle Salad Recipe With Vegetables, cut the vegetables according to instructions and bring all the ingredients together.Cook the rice noodles in boiling water until al dente (firm and not too soft) in a saucepan.
Once done, turn off the heat, drain the water and wash the noodles in water to prevent further cooking.Steam the broccoli, beans and peas using a steamer on high heat for about 4 to 5 minutes.
Keep the vegetables firm as it is a salad, you would like it to have a crunch.The next step is to make the dressing.
Toss all the ingredients for the dressing in a mixing bowl and whisk it with a fork.In a large mixing bowl, add the cooked noodles, steamed vegetables, the spring onions, basil leaves and the dressing.
Toss all the ingredients well until well combined.
Check the salt and spices and adjust to suit your taste.Serve the Asian Style Rice Noodle Salad along with Cream Of Celery Soup for a perfect summer dinner along with a glass of fresh juice or beer., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Asian_Style_Rice_Noodle_Salad_Recipe_With_Vegetables.jpg, 12
Ingredients: salt,dried green peas (vatana),coconut,dry red chillies,onion,coriander (dhania) seeds,tamarind,turmeric powder,cloves (laung)

Goan Chana Ros Recipe (White Peas Curry), 4 Dry Red Chillies,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1/2 cup Dried Green Peas (Vatana) - soaked overnight,1/2 Onion - chopped,3 tablespoon Fresh coconut - grated,1-1/2 teaspoon Coriander (Dhania) Seeds,3 Cloves (Laung),1 inch Tamarind, 530, Goan Recipes, To prepare Goan Chana Ros recipe, soak the white peas in water for 8 hours or overnight.Pressure cook the white peas along with chopped onions by adding 1 cup water for 4-5 whistles or till boiled.
Let the pressure from pressure cooker get released on its own.Dry roast coriander seeds, dry red chilies and cloves together, till nice aroma gets emitted from coriander seeds.
Let it cool down.Take a Mixer and add grated coconut, tamarind and dry roasted spices.
Add 1/2 to 3/4 cup water and grind this into a smooth paste.Now take a Kadai and add the ground gravy to it.
Switch on the gas and keep it on low flame.After 5 minutes, add the boiled white peas along with onion to the gravy and mix well.
If the gravy is thick, add remaining water from the pressure cooker and mix.Add salt to taste and simmer for 10 minutes before switching off the gas.Serve Goan Chana Ros recipe with hot rice, Kelyachyo Fodi (banana), https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Goan_Chana_Ross.jpg, 9
Ingredients: salt,rye,guava,urad dal,curd,curry leaves,oil,red chilli,asafetida

 Amrood Raita Recipe,  1 tsp rye, oil - as per use, asafetida - a pinch, 1 tsp urad dal, 1 red chili, 1 sprig curry leaves, salt - as per taste, 2 cups curd,1 guava, 15, Indian, To make Guava Raita Recipe, first cut the guava into small pieces.
Now pour yogurt in a bowl and add guava pieces to it.
Add salt and mix according to taste.
Heat the oil in a tempering pan for tempering.
Add the mustard seeds, urad dal and let it crackle.
After the curry, add curry leaves, dry red chillies and cook it for 10 seconds.
Add this tempering to the raita and mix.
Serve Serve the Guava Raita Recipe along with Khandeshi dal, Sew Tomato vegetable and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/May-17/Amrud_Raita_Recipe_Guava_Raita-1.jpg, 9
Ingredients: tomato,wheat brown bread,salt,cheese,black pepper powder,butter,dried oregano

Grilled Tomato And Cheese Sandwich Recipe, Salt - to taste,2 tablespoon Butter,4 Whole Wheat Brown Bread,Black pepper powder - to taste,2 Tomatoes - sliced,Dried oregano - as required,2 Cheese, 15, Continental, To begin making the Grilled Tomato and Cheese Sandwich Recipe by spreading the butter evenly on both the side of the bread.First place the bread on the sandwich toaster, then place the tomato, sprinkle the seasoning over it and place the cheese slice over it and then cover it.
Toast the sandwich till you get grill marks over the bread.Serve the Grilled Tomato and Cheese Sandwich Recipe along with some glass of juice like Gajjar Lauki Juice Recipe (Bottle Gourd Carrot Juice) to kick start your breakfast with a satisfying meal.
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Ingredients: salt,sunflower oil making the rotis,chana dal (bengal gram dal),rice

Chilka Roti Recipe (Jharkhand Style Rice and Lentil Roti), Salt - to taste,Sunflower Oil - for making the rotis,3/4 cup Chana dal (Bengal Gram Dal) - soaked overnight,1-1/2 cups Rice - soaked overnight, 20, Jharkhand, To begin making Chilka Roti Recipe (Jharkhand Style Rice and Lentil Roti), wash and soak the rice and chana dal in water overnight.In the morning, rinse it in water and grind it to a smooth paste using a mixer grinder with very little water.The consistency should be thicker than the normal dosa batter.Take the ground mix in a bowl, season with salt and whisk well to incorporate air into the mix.
This will make the mixture airy and light to make softer crepes/rotis.Heat a skillet on medium heat, grease it with a little bit of oil.Pour a ladle full of the prepared rice and chana dal mix, spread it like a dosa, by making outward swirls with teh ladle.Pour a teaspoon of oil around and let it cook for about 2 minutes on medium heat or till done.Once the bottom is cooked, flip over and cook the other side for another 1-2 minutes or till done and take it out on a plate.Likewise, prepare the rest of the chilka rotis with the remaining batter.Serve the Chilka Roti Recipe (Jharkhand Style Rice and Lentil Roti) along with Lahsun ki Chutney | A Spicy Garlic Chutney and Baingan Ka Chokha Recipe for weekday breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Chilka_Roti_Recipe_Jharkhand_Style_Rice_and_Lentil_Roti.jpg, 4
Ingredients: yellow bell pepper (capsicum),salt,red bell pepper (capsicum),virgin olive oil,onion,broccoli,veeba harissa sauce,brown sugar (demerara sugar),vinegar

Broccoli Salad Recipe with Roasted Onion & Peppers, 1 Onion - diced,2 teaspoons Extra Virgin Olive Oil,Salt - to taste,1/4 cup Red Bell pepper (Capsicum) - cut lengthwise,1 teaspoon Vinegar,1/4 cup Yellow Bell Pepper (Capsicum) - cut lengthwise,1 cup Broccoli,2 teaspoons Veeba Harissa Sauce,1 teaspoon Brown Sugar (Demerara Sugar), 20, Continental, To begin making the Broccoli Salad Recipe with Roasted Onion & Peppers, cut the vegetables and make the harissa sauce and keep it ready.You can either use store bought harissa sauce or make it home, using this recipe Homemade Harissa Paste RecipeHeat a wok on high heat, add in the broccoli, onions yellow and red bell peppers.
Cook them on high heat and stir continuously for 5-7 minutes until lightly tender.We want the vegetables to be cooked yet crunchy.
Turn off the flame.
Transfer the Broccoli and Roasted Onion & Peppers to a mixing bowl and set aside.For the DressingIn a small mixing bowl, combine the harissa sauce, brown sugar, vinegar, olive oil and salt.
Mix well.Pout this dressing over the Broccoli and Roasted Onion & Peppers and serve at room temperature.Serve this Broccoli and Roasted Onion & Peppers Recipe along with Chicken And Cheese Sandwich With Avocado Recipe and Blueberry and Lemon Iced Tea Recipe for a  complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Broccoli_Salad_with_Roasted_Onion__Peppers_Recipe.jpg, 9
Ingredients: lemon,salt,ginger,asafoetida (hing),mustard seeds,curry leaves,white urad dal (split),garlic,onion,avarekai (broad beans),turmeric powder,green chillies finy

Avarekalu Usli (Broad Bean In Gravy) Recipe, Salt - as required,1/2 teaspoon Turmeric powder (Haldi),3 to 4 Green Chillies - finally chopped,1/2 teaspoon White Urad Dal (Split),1 teaspoon Mustard seeds,1 inch Ginger,1 Onion - finely chopped,Curry leaves - few,pinch Asafoetida (hing),Lemon juice - from 1 lemon,2 cups Avarekai (Broad Beans) - fresh or frozen,1 teaspoon Garlic - grated, 40, South Indian Recipes, To begin making the Avarekaalu Usli, heat oil in a pressure cooker and add mustard seeds and urad dal.
Once the mustard seeds splutter, add the curry leaves, green chillies, garlic, ginger and onions.Sauté till the onions are translucent.
At this point add the broad beans and sauté for few minutes.After few minutes, add turmeric powder and salt.
Finally, add the lime juice and cook for 2 whistles and garnish with coriander leaves.Serve Avarekaalu Usli with Roti or Whole Wheat Lachha Paratha for your weekday lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Manasa/Avarekaalu_Usli_Broad_Bean.jpg, 12
Ingredients: salt,corn flour,rice flour,coconut,jaggery,water,cardamom powder (elaichi),green moong dal,turmeric powder,sunflower oil

Cashew Bunch Recipe, 1/2 cup Green Moong Dal (Whole),1/3 cup Water,Salt - as required,Water - as required,3 tablespoons Corn flour,2 tablespoons Rice flour,1/2 cup Fresh coconut - grated,1 teaspoon Cardamom Powder (Elaichi),1/4 teaspoon Turmeric powder (Haldi),1/3 cup Jaggery,Sunflower Oil - for frying, 30, Tamil Nadu, To begin making the Munthiri Kothu, dry roast green gram in medium flame until it changes golden brown.
Allow it to cool and transfer into mixer.Grind into coarse powder and keep it aside.
Dry roast coconut until it changes color.
I have used dessicated coconut.Now add jaggery to a pan and add water.
Stir and boil until jaggery dissolves and add cardamom powder and mix.No need to check for any consistency.
Once the jaggery syrup starts boiling, add powdered green gram and roasted coconut.Mix everything together until combined.
Once it is warm enough to touch, take small portion and roll into balls.
Keep aside.Heat oil in a heavy bottomed pan.
Meanwhile, take corn flour, rice flour, turmeric powder and salt in a bowl.Add water little by little and mix without lumps into a smooth batter.
The consistency has to be slightly thinner than dosa batter.Dip the balls into batter and roll so that it gets well coated by batter on all sides.Drop the coated balls one by one into oil and fry in medium flame turning often until it turns golden on all sides.Remove from oil and drain excess oil in kitchen tissues.
Serve warm and enjoy.
It stays good for about a week at room temperature.Serve Munthiri Kothu as a dessert after your everyday meal of Mixed Vegetable Sambar, Cabbage Poriyal and Steamed Rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/MUNTHIRI_KOTHU_1600.jpg, 10
Ingredients: salt,vegetable stock water,potato (aloo),milk,virgin olive oil,pepper,broccoli florets

Light And Creamy Broccoli Soup Recipe, 1 Potato (Aloo) - boiled,500 grams Broccoli - florets,1/2 cup Milk,Salt and Pepper - to taste,1 teaspoon Extra Virgin Olive Oil,1 cup Vegetable stock - or water, 40, Continental, To begin making the Cream of Broccoli Soup Recipe, heat the oil in a wok or a heavy bottomed pan.
Add in the broccoli florets, sprinkle some salt and stir fry until the broccoli is tender and feels cooked.Place all the ingredients into the blender along with a teaspoon of whole black pepper corns (or less) and blend to make a smooth puree.Once blended pour the soup into the sauce pan and warm it only when you are ready to serve to get the maximum nutrition benefits.Check the salt levels and adjust to suit your taste.Serve Light And Creamy Broccoli Soup Recipe with Garlic Toasted Beans Salad Recipe and Sundried Tomato Focaccia Bread Recipe to make a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/World_Soups/Light_and_Creamy_Broccoli_Soup_Recipe_1_2_3.jpg, 7
Ingredients: salt,kalonji (onion nigella seeds),green chilli,mustard oil,mustard seeds,potato (aloo) skin,flat green beans,sugar,poppy seeds,turmeric powder

Bengali Style Sheem Poshto Recipe - Flat Beans In Poppy Seeds, 1 teaspoon Sugar,Salt - to taste,2 Potatoes (Aloo) - skin peeled and cut into medium sized pieces,1 teaspoon Mustard seeds,1 teaspoon Kalonji (Onion Nigella Seeds) - optional,250 grams Flat Green Beans - ends cut and chopped into half,2 Green Chilli - chopped,1/4 teaspoon Turmeric powder (Haldi),4 tablespoons Poppy seeds,Mustard oil - for cooking, 40, Bengali Recipes, To begin making the Bengali Style Sheem Poshto Recipe, first prepare all the vegetables and keep it ready.Grind the poppy seeds with green chilli along with little water to a smooth paste.Heat a kadai with mustard oil, add mustard seeds, onions seeds and allow them to crackle for 10 seconds.After 10 seconds, add the flat beans and fry them till they soften a little.
Later, add in your chopped potato and fry again for another 10 minutes by closing it with a lid.Once the potatoes are lightly cooked, add the ground poshto paste along with turmeric powder, salt, sugar and little bit of water.Mix well, and saute them for another 10 minutes until the gravy thickens and you get a dry curry.Serve the Bengali Style Sheem Poshto Recipe along with Bengali Style Cholar Dal Recipe and Steamed Rice to enjoy your everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Bengali_Style_Sheem_Poshto_Recipe_Flat_Beans_in_Poppy_Seeds_.jpg, 10
Ingredients: coriander (dhania),cumin powder (jeera),salt,parangikai pumpkin,red chilli powder,curd

Pumpkin Raita Recipe, 1/2 teaspoon Cumin powder (Jeera),1 Coriander (Dhania) Leaves - small bunch,400 ml Curd (Dahi / Yogurt),Salt - to taste,200 grams Kaddu (Parangikai/ Pumpkin) - peeled and grated,1/2 teaspoon Red Chilli powder, 30, Indian, To begin making the Pumpkin Raita Recipe, we will cook the grated pumpkin in a pan.Heat a teaspoon of oil in a pan on medium flame,  add the grated pumpkin, sprinkle some salt to taste and stir fry until the pumpkin wilts down.
Cover the pan and cook for 3 to 4 minutes and your pumpkin will be cooked.Pumpkin also releases water when cooked, so there is not need to add water to cook the pumpkin.
Once the pumpkin is cooked, transfer to a serving bowl and allow it to cool.In the meanwhile, whisk the yogurt in another bowl along with some salt, red chili powder, roasted cumin powder and coriander.
Finally stir in the cooked pumpkin into the yogurt mixture.Adjust the salt and spice levels and adjust to suit your taste.Serve Pumpkin Raita along with Ajwaini Tamatar Bhindi and Phulka for a weekday lunch or dinner.
Finish the meal with Gulab Jamun Trifle Recipe as dessert.
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Ingredients: salt,boneless chicken,white pepper powder,ginger,chinese spice powder,soy sauce,dry red chilli,spring onion (bulb greens),onion,parsley leaves,garlic,red chilli sauce,sunflower oil

Asian Style Paper Wrapped Chicken Recipe, 2 teaspoon Garlic - chopped,1/2 tablespoon Soy sauce,1/2 tablespoon Red Chilli sauce,1/2 kg Boneless chicken - minced,Salt - as needed,2 teaspoons Ginger - chopped,4 Spring Onion (Bulb & Greens),Sunflower Oil - to cook,1 teaspoon White pepper powder,2 Dry Red Chilli - chopped(adjust),1 Onion,2 tablespoons Parsley leaves - chopped,2 teaspoon Chinese 5 Spice Powder, 135, Chinese, To prepare Asian Style paper chicken recipe,  in a large mixing bowl combine the chicken with soya sauce, salt, pepper, chilli sauce, five spice powder,  spring onion, ginger, garlic.Keep the bowl in refrigerator for 1-2 hours.Take a wax paper or baking paper, cut them into squares.
Spoon in the marinated chicken mixture in to the baking paper and make small parcels like candy.Heat oil in a deep frying pan.When the oil is hot enough, reduce the flame to medium and deep fry the paper chicken packets for 7-10 minutes or till the chicken within gets cooked.
Serve Asian Style Paper Chicken Recipe as an appetizer or along with Sichuan Sauce, Chinese Egg Drop Soup Recipe, and Chinese Style Green Beans recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sadaf_Abbasi/Paper_chicken__edited.jpg, 13