anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,water knead,ghee,paneer,black pepper powder,ajwain (carom seeds),coriander (dhania) leaves,sweet corn,flour (maida)

Corn & Paneer Baked Samosa Recipe, 1/4 cup Ghee,2 cups All Purpose Flour (Maida),3/4 cup Sweet corn,2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,Water - to knead,1 teaspoon Ajwain (Carom seeds),1 cup Paneer (Homemade Cottage Cheese) -  crumbled,All Purpose Flour (Maida) - extra for dusting,1 teaspoon Black pepper powder, 45, North Indian Recipes, To begin making  Corn & Paneer Baked Samosa Recipe, first make the dough ,mix the flour and the salt well together.
Soften the butter or ghee and combine into the flour and mix using your fingers till you get a crumb like mixture.Add water little by little to make a firm dough.
Knead it till the dough comes together to form a ball.Rest the dough for about half an hour covered with a wet cloth at room temperature.While the dough is resting, mix all the filling ingredients together and keep aside .Preheat the oven to 220 C.
Grease an oven dish with 1 tablespoon Oil or Butter.Divide the samosa dough into 20 balls, each about 1 inch in diameter.Take one ball and shape the samosa with the corn and paneer filling.Samosas can be shaped in two ways - Roll into a triangle.
Place some filling in the center.
Bring edges together and seal them to form a pyramid.Or roll into a circle.
Cut across the center to form semi circles.
 Fill in the filling in one semi circle.
Shape into cone.
Seal edges.Repeat the same process of shaping and filling the samosas with rest of the dough.
Place samosas on greased oven dish and bake at 220 C for 15-20 minutes until golden brown or if you wish deep fry them till golden brown.Serve the Corn and Paneer Samosas along with a Green Chutney or Date and Tamarind Chutney  as a tea time snack along with a cup of Ginger Cardamom Chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Corn__Paneer_Samosa.jpg, 9
Ingredients: jaggery,pumpkin seeds,cardamom powder (elaichi),coconut

Chewy Pumpkin Seed Chikki Recipe, 100 grams Pumpkin seeds,1/2 cup Fresh coconut - grated,1/2 cup Jaggery - powdered,2 Cardamom Powder (Elaichi), 25, Indian, To begin making this Pumpkin Seed Chikki recipe, firstly grate the coconut.Heat a heavy bottomed kadhai and melt the jaggery and cardamom powder.
Add the grated coconut and stir continuously till the whole mixture turns sticky for about 10 minutes.Add the pumpkin seed to mix it well.
Brush the two steel moulds with oil.Divide the mixture to fill the the moulds and keep refrigerated for 30 minutes.Serve it cold or slightly warm it before eating.
Keep Chewy Pumpkin Seed Chikki in a box to eat whenever you are hungry or you can also serve it with a cup of Filter Coffee for your tea time break., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Chewy_Pumpkin_Seed_Chikki.jpg, 4
Ingredients: turmeric powder,red chilli powder,mustard,curry leaves,onion,broccoli,salt spoon oil,cumin seeds

 Broccoli Stir Fry (Recipe In Hindi), 2 cups broccoli - cut into small pieces, 1 teaspoon cumin seeds, 1 teaspoon red chilli powder, 2 sprig curry leaves, 1 onion - chopped, 1 teaspoon turmeric powder, 1 teaspoon mustard, salt - 2 small Spoon oil, 30, Tamil Nadu, To make Tamil Nadu style broccoli poriyal, first boil water in a saucepan.
When the water starts boiling, add broccoli in it and take pulses for 60 seconds.
After 60 seconds, remove the broccoli and keep it aside.
Now heat oil in a pan, add mustard seeds and cumin seeds.
Let it cook for 20 seconds.
Now add curry leaves and after 30 seconds add onion and cook till it becomes soft.
Now add broccoli and all the spices and mix it well.
Cook 1 minute and serve it hot.
Serve Tamil Nadu style broccoli poriyal with beetroot sambar and rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-24/Broccoli_Poriyal_Recipe_-_Tamil_nadu_Style_Broccoli_Stir_Fry-1_1600.jpg, 8
Ingredients: salt,cluster fig (gular) unripe,ginger,red chilli powder,cloves garlic,onion,lemon,coriander powder,rice min,turmeric powder,green chilli paste,sunflower oil

Gular Ki Sabzi Recipe/ Shallow Fried Cluster Fig, 1 tablespoon Lemon juice,500 grams Cluster fig (Gular) - unripe,1 tablespoon Coriander Powder (Dhania),4 cloves Garlic,1 teaspoon Green Chilli Paste,Salt - to taste,2 teaspoons Red Chilli powder,1 inch Ginger,1 Onion,1 teaspoon Turmeric powder (Haldi),Sunflower Oil - to shallow fry,1/2 cup Rice - soaked for 30 min, 65, Lucknowi, To prepare Gular Ki Sabzi Recipe/ Shallow Fried Cluster Fig, in a steamer, steam unripe cluster figs for 5 minutes or till partly tender.With a little water if required, wet grind the soaked rice, spice powders, chilli, garlic, ginger and onion into a smooth but thick paste.In a large mixing bowl, mix the cluster figs with the masala.Take a shallow fry pan.
Heat a little oil and shallow fry the masala coated cluster fig till it appears cooked and browned from all sides.You can alternatively deep fry them or shallow fry on kuzhi paniyaram pan as well.Serve Gular Ki Sabzi Recipe/ Shallow Fried Cluster Fig as a snack, or with steamed rice and Awadhi Moong Dal Ki Goli, or with phulkas., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/hema/Cluster_Fig_Sabzi_Goolar_Ki_Sabzi_Recipe-1.jpg, 12
Ingredients: salt,hung curd (greek yogurt),dill leaves,carrot,granola,pumpkin seeds,pepper

Carrot, Roasted Pumpkin Seeds, Granola Savory Parfaits Recipe, 1 tablespoon Pumpkin seeds - roasted,1 teaspoon Dill leaves - fresh,1/2 cup Carrot (Gajjar) - grated,Salt and Pepper - to taste,2/3 cup Hung Curd (Greek Yogurt),1/3 cups Granola, 15, French, To start making the Savory Carrot, Roasted Pumpkin Seeds, Granola Savory Parfaits, first get all the ingredients ready.Next, in a small bowl stir the yogurt with required salt, pepper.
In the serving bowl spread the grated carrot.
scoop up some greek yogurt on top and top with pumpkin seeds and granola.Serve the Savory Carrot, Roasted Pumpkin Seeds, Granola Savory Parfaits for breakfast with Grilled Mushroom Sandwich With Herbs or in shot glass for large parties or set a small bar and let people choose their favorite vegetable, toppings and create their own.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Carrot_Roasted_pumpkin_seeds_granola_savory_imparfaits.jpg, 7
Ingredients: salt,parangikai pumpkin,green chilli,coconut,mustard seeds,red chilli powder,curry leaves,pearl onion (sambar onion),dry red chillies,cumin seeds (jeera),coconut oil,turmeric powder,black eyed beans (lobia)

Kerala Pumpkin Black Eyed Beans Erissery Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli,1/2 teaspoon Mustard seeds,Salt - to taste,1/2 cup Black Eyed Beans (Lobia),1/2 cup Fresh coconut - grated,4 Pearl onions (Sambar Onions) - sliced,2 cups Kaddu (Parangikai/ Pumpkin) - chopped,2 Dry Red Chillies,1 sprig Curry leaves,1 tablespoon Coconut Oil,1/2 teaspoon Cumin seeds (Jeera),1 tablespoon Fresh coconut,1/2 teaspoon Red Chilli powder, 30, Kerala Recipes, To begin making Kerala Pumpkin Black Eyed Beans Erissery Recipe first soak he black eyed beans for an hour and after an hour add it to a pressure cooker with half a cup of water and pressure cook for 3 to 5 whistles.
Let the pressure release on its own.Next grind the ingredients - coconut, cumin and green chillies with a little water to make a coarse paste and keep aside.Now in a wok add the pumpkins, turmeric powder, red chilli powder and salt and sprinkle some water and cook on medium heat till the pumpkins are nearly cooked.Add the ground coconut masala and the boiled black eyed peas to the pumpkin and stir and mix everything well.Cook the Kerala Pumpkin Black Eyed Beans Erissery mixture on medium heat for another five minutes till the pumpkins are completely cooked.
Switch of the heat.
Check the salt and seasonings and adjust the taste of the Kerala Pumpkin Black Eyed Beans Erissery accordingly.Next in a tadka pan heat oil and add the ingredients listed under tadka.
First add the mustard seeds and let it splutter, then add the curry leaves and red chillies.Add the sliced onions to the tadka pan till they turn golden brown in colour and finally add the coconut and saute till the coconut turns golden brown in colour as well.Add this to the Kerala Pumpkin Black Eyed Beans Erissery and serve hot.Serve Kerala Pumpkin Black Eyed Beans Erissery as a side to a Kerala Sadhya of Vellarikka Manga Curry, Kootu Curry, Matta Rice and Ada Pradhaman., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Kerala_Pumpkin_Black_Eyed_Beans_Errisery_Recipe_16_1600.jpg, 13
Ingredients: salt,white pepper powder,corn flour,coriander (dhania) leaves,dark soy sauce,onion,wheat bread crumbs,green chillies,sweet potatoes,sunflower oil

Asian Style Sweet Potato Croquettes Recipe, 2 teaspoons Corn flour,Salt - to taste,4 tablespoons Sunflower Oil,1/4 cup Coriander (Dhania) Leaves - finely chopped,2 Onions - finely chopped,4 Green Chillies - finely chopped,1 cup Whole Wheat Bread crumbs,1 teaspoon White pepper powder,2 teaspoons Dark soy sauce,500 grams Sweet Potatoes - boiled, 30, Asian, To begin making Asian Style Sweet Potato Croquettes Recipe, pressure cook the sweet potatoes, peel the skin off, mash and keep aside in a big bowl.Heat 2 teaspoons of oil in a shallow pan, add the onions and saute until it turns translucent.Once the onions have turned translucent add in the green chillies, coriander and saute till the coriander leaves wilt.
Turn off the heat and let it cool a bit.
After the onion mixture has cooled down add it into the mashed sweet potato mixture.
To this add the soy sauce, white pepper powder, season with salt and mix well to combine.Divide the mixture into equal portions and make around 2 inch long croquettes, arrange them on a plate.Now in a plate mix the cornstarch, a pinch of salt and bread crumbs together.Take each prepared croquette, gently roll it into the breadcrumbs mixture, and press gently so that the crumbs stick to the sweet potato croquette.
Keep this aside.Now, add heat the rest of the oil in a wide flat pan, gently place a set of croquettes and pan fry them till all the sides turn golden.
Once done transfer the Asian Style Sweet Potato Croquettes on to a plate with an oil absorbent paper.Likewise, pan fry the rest of the prepared croquettes and serve hot.Serve these Asian Style Sweet Potato Croquettes Recipe along with Peanut Chilli Dipping Sauce Recipe and Ginger Tea as a tea time snack or as an after school snack for your kids., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Asian_Style_Sweet_Potato_Croquettes_Recipe.jpg, 10
Ingredients: tomato,salt,almonds,ginger,ghee,mutton bd,cinnamon,milk,dry red chillies,onion,bay leaves,bud garlic,black pepper

Almond Nu Gosht Recipe - Badam Nu Gosht Recipe,  1/3 cup almonds, 1 tablespoon ghee, 5 whole black pepper, 5 Bud garlic, 2 bay leaves, 1 inch cinnamon, 4 dry red chillies,300 grams of mutton - boned, salt - as per taste, 2 long, 1 inch ginger, 2 tomatoes - finely chopped, 1 cup milk, 2 onions - finely chopped, 30, Parsi Recipes, To make Badam Nu Goshta recipe, first we will make masala for gravy.
Soak the almonds in hot water for 10 minutes.
After 10 minutes take out the water and put the soaked almonds in the mixer jar.
Add ginger, garlic, dry red chilli, cinnamon, black pepper, long, a little water with almonds in a mixer jar and grind it to a paste.
Keep it aside.
Wash the mutton and soak it in hot water for 10 minutes.
Now in a pressure cooker, add mutton, bay leaves, salt, 1/2 cup water and cook the pressure till 3 hours come, turn off the gas and let the pressure drain automatically.
Heat the ghee in a pan.
Add onions and cook it to become light brown.
Now add almond masala and cook for 5 to 6 minutes.
Now add tomatoes, salt and cook till the tomatoes become soft.
It will take 3 to 4 minutes.
After 3 to 4 minutes add mutton to it, turn the heat on high, add milk and cook for 3 to 4 minutes.
Turn off the gas after cooking and serve.
You can serve Badam Nu Goshta Recipe with Cheese Garlic Naan and Shahanshahi Parsi Keema Pulao for dinner., https://www.archanaskitchen.com/images/Badam_Nu_Ghosht_Parsi_recipe-2.jpg, 13
Ingredients: salt,vegetable stock,walnuts shelled,tme leaves,leek,mango,apple,fennel bulb,black pepper powder,turmeric powder,sunflower oil

Fennel Turmeric Walnut Soup With Apple And Raw Mango Recipe, 1/2 cup Walnuts - shelled,6 to 7 Walnuts - shelled,4 cups Vegetable stock,1 cup Apple - sliced thin,Salt - to taste,Black pepper powder - to taste,2 tablespoons Fresh Thyme leaves,2 cups Fennel bulb - sliced thin,1 tablespoon Turmeric powder (Haldi),1/4 cup Leek - sliced thin,1/4 cup Mango (Raw) - peeled and sliced thin,2 tablespoons Sunflower Oil,1 tablespoon Honey, 50, Parsi Recipes, To begin making the Fennel Turmeric Walnut Soup With Apple And Raw Mango recipe, toast the walnuts lightly on a hot flat pan for about 30 seconds to 1 minute, taking care not burn them.Reserve some walnuts for the garnish.
Clean the leeks and cut the white and a little of the tender green stems into rounds.Clean the fennel, core and chop the bulb.
Reserve a few of the fronds for garnish.Core and slice the apple.
I don't usually peel the apple, but you could if you wish.Peel and dice a slice of raw mango.
The mango was tart in taste and I used just a slice in order not to let it overpower the dish.Mince the thyme leaves.Heat a deep pan or soup pot, and add the oil.
I used sunflower oil for the flavour, but of course you could use any other oil without a strong aroma.Add the chopped leeks and the thyme and saute for about 3-4 minutes, till the leeks are soft.Once the leeks have softened add the fennel, mango and apple and stir.
Add the walnuts and stir.
Season with salt and pepper.Add the turmeric and stir well for 2-3 minutes, till the raw smell disappears.Saute for 3-4 minutes till everything begins to soften.
Add the stock, stir well to combine.Bring the soup to a boil and then let it simmer on low for about 15 minutes, stirring occasionally.
Turn off the stove and let the soup cool.Once the soup has cooled puree or blend the soup to a smooth creamy liquid.
Remember not to puree when the liquid is hot, and to puree it in very small batches.I have had many a bitter experience in pureeing soup only to have it spurt out of the blender all over me and the kitchen.And this soup has turmeric which has strong dyeing properties - so!Pour the pureed liquid back into the soup pot, bring to a boil and then simmer.Check the seasoning, add more salt or pepper if required, and then again simmer for 5 minutes.Serve Fennel Turmeric Walnut Soup hot with a garnish of toasted sliced walnuts, a few chopped fennel fronds and a drizzle of honey or maple syrup.I have garnished with purple basil flowers and the edible flowers add another dimension of flavour to the Soup.Serve Fennel Turmeric Walnut Soup With Apple And Raw Mango along with Carrot Ribbon Salad With Asian Sesame Dressing or Smoked Tofu and Grilled Vegetable Salad and Whole Wheat Rosemary Focaccia Bread for a perfect, light and healthy weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sujata_Shukla/Fennel_Turmeric_Walnut_Soup_with_Apple_and_Raw_Mango.jpg, 11