anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,elephant yam (suransenairatalu),cumin powder (jeera),red chilli powder,ginger piece,onion,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil

Suran Jo Kheemo Recipe-Sindhi Style Grated Yam Sabzi, Ginger - small piece (grated),1/2 teaspoon Turmeric powder (Haldi),1 Tomato,3 tablespoons Sunflower Oil,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,2 Green Chillies - finely chopped,250 grams Elephant yam (Suran/Senai/Ratalu) - grated or finely chopped,1 Onion,1/4 teaspoon Cumin powder (Jeera), 30, Sindhi, To begin making the Suran Jo Kheemo recipe, heat oil in a heavy bottomed pan.
Add cumin seeds and once it splutter add chopped onion and ginger.
Saute till the onions turn transparent.
Once the onions are transparent add tomatoes, salt and saute till the tomatoes are mushy.
Add grated or finely chopped yam.
Saute nicely for 6 to 8 minutes.
When the yam is semi cooked add turmeric, red chilli powder, cumin powder and coriander powder.
Mix and saute for another 5 to 6 mins till its nicely done and cook.You can cover the pan and cook the yam.
Stir occasionally to make sure that the yam does not stick to the bottom of the pan.
Garnish with coriander leaves and serve hot.
Serve Suran Jo Kheemo along with Dal Tadka, Onion Tomato Cucumber Raita and Phulka for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/_Suran_Jo_Kheemo_Sindhi_Style_Grated_Yam_Sabzi.jpg, 10
Ingredients: peanut oil,salt,red chilli powder,mango,methi seeds (fenugreek seeds),asafoetida (hing) pickle asafoetida)

Stuffed Mango Pickle Recipe - Gujarati Double Mango Pickle, 150 grams Red Chilli powder,300 grams Peanut oil,10 Mango (Raw) - medium sized,Salt - to taste (I used 150 grams),150 grams Methi Seeds (Fenugreek Seeds),2 tablespoons Peanut oil,1 teaspoon Asafoetida (hing) - (I used pickle asafoetida), 35, Gujarati Recipes﻿, To prepare this easy and long staying Gujarati Dabla Keri Nu Athanu/ Whole Stuffed Mango Pickle Recipe, get all the ingredients handy and wash the mango and pat them dry completely.In a bowl, mix all the spices along with salt and keep it aside.Take a pan, heat oil and add asafoetida.
Let it cool completely.Pour in 2 tablespoons of oil with the prepared pickle masala and give it a nice stir.Prepare the mangoes by giving a vertical slit to remove the stone within and slit perpendicularly, keeping the base of the mango intact.Start stuffing all the mangoes with pickle masala by gently pressing the masala within to leave no air gap inside.
Take care to keep the mangoes intact during the whole process of stuffing.Transfer thus filled raw mangoes in a glass jar, closing the lid tightly and keep without disturbing for 24 hours.After a day, heat 300 grams oil in a pan and cool it completely.
Pour oil into the bottle such that the pickle masala stuffed mangoes are submerged.Relish Whole Stuffed Mango Pickle Recipe with a clean spoon every time, with hot khichdi or a hearty Gujarati thali for lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Chatori_Ladki/whole-stuffed-mango-pickle-recipe-guajarati-dabla-kairi-nu-athanu.jpg, 6
Ingredients: turmeric powder,salt,tomato,cumin,spinach,ghee,asafoetida,cumin powder,red chilli powder,water,ginger garlic paste,chana dal,dry red chillies,onion,green chillies

 Palak Chana Dal Recipe,  2 tbsp ghee, 1 tomato - chopped, 1 tsp turmeric powder, 1 tbsp ginger garlic paste, 1 onion - chopped,1 cup chana dal - soaked in water for 20 minutes, 1/4 tsp asafoetida, 1/2 tsp Red chili powder, 1/2 tsp turmeric powder, 3 cups water, 2 dry red chillies, salt - as per taste, 1 tsp cumin, 1/2 tsp cumin powder, 2 green chillies - chopped, 200 grams spinach - wash and chop, 50, North Indian Recipes, To make the spinach chana dal recipe, first soak the chana dal.
Now put this dal in a pressure cooker with 3 cups of water, salt, turmeric powder and cook it until it comes to 5 to 6 cities.
After coming to the city, turn off the gas and let the pressure drain automatically.
Open the cooker, add water, salt with spinach, close the cooker and cook till 1 city comes.
Turn off the gas and take out the pressure.
Now heat ghee in a pan.
Add cumin seeds and let it splutter.
Now add asafoetida and mix it.
After the asafoetida add dry red chilies and cook for 10 seconds.
Now add garlic ginger paste and cook for 1 minute.
After 1 minute, add onions, green chilies and cook till the onions turn brown.
After the onions turn brown, add tomatoes and cook them until they become soft.
After the onion becomes soft, add turmeric powder, red chili powder, cumin powder, salt and cook it for 3 to 4 minutes.
Now add chana dal and spinach mixture and mix it.
Cook on a low flame for 4 to 5 minutes.
Turn off the flame and serve.
Serve the Palak Chana Dal Recipe along with Bharta Karela Masala Recipe, Bundi Raita and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Palak_Chana_Dal.jpg, 15
Ingredients: tomato,salt,rosemary,paprika powder,mozzarella cheese,cloves garlic,basil leaves,virgin olive oil,lemon,black pepper powder,balsamic vinegar

Roasted Tomato And Mozzarella Caprese Salad With Basil Balsamic Vinegar Recipe, 10 Basil leaves - chopped,Sea salt - to taste,2 teaspoon Extra Virgin Olive Oil,2 Tablespoon Balsamic Vinegar,100 grams Mozzarella cheese,1 sprig Rosemary,5 cloves Garlic,1/2 teaspoon Black pepper powder,1 teaspoon Paprika powder,6 Tomatoes,1/2 teaspoon Lemon juice, 15, Italian Recipes, To begin making the Roasted Tomato And Mozzarella Caprese Salad With Basil Balsamic Vinegar recipe, at the very beginning marinate the tomato halves in 1/2 teaspoon of oil, salt, pepper, paprika, brown sugar, basil and lemon juice for 10 minutes.Cut the cheese into 5 thick slices.
Meanwhile heat oil in a roasted pan and add garlic, fry for a minute.Arrange the tomatoes in circles on the pan, insert cheese slices in between tomatoes with gaps, lay the rosemary sprig on top.Drizzle balsamic vinegar.
Cook till the cheese melts and tomatoes are done for about 8 minutes approximately.Check for salt and pepper seasoning.
Serve hot on plate.Serve Roasted Tomato And Mozzarella Caprese Salad With Basil Balsamic Vinegar along with French Onion Soup for weekday dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Roasted_Tomato_and_Mozzarella_Caprese_Salad_with_Basil_Balsamic_Vinegar.jpg, 11
Ingredients: salt,green chilli,coconut,mustard seeds,coriander (dhania) leaves,curry leaves,white urad dal (split),dry red chillies,onion,cumin seeds (jeera),avarekai (broad beans),turmeric powder,sunflower oil

Avarekalu Usli Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli,2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon White Urad Dal (Split),1 teaspoon Mustard seeds,1 tablespoon Coriander (Dhania) Leaves - finely chopped,1 Onion - finely chopped,2 Dry Red Chillies,4 tablespoons Fresh coconut,2 cups Avarekai (Broad Beans),1 sprig Curry leaves, 20, South Indian Recipes, To begin making Avarekalu Usli Recipe, wash and pressure cook the avarekalu by adding 1 cup of  water into a pressure cooker and cook it for 2 whistles and keep aside for the pressure to release naturally.Make a coarse mix of grated coconut, green chilli, cumin seeds using a mixer grinder and keep aside.Heat oil in a pan, add the mustard seeds, urad dal, red chillies and let it crackle and the dal to turn golden brown and crisp.Add the curry leaves and saute for a few seconds.
 Add the chopped onion, saute until the onions soften and turn golden in colour.Once the onions have softened, add the cooked avarekalu, season with salt and saute until it all comes together.Add the prepared coconut mix, coriander leaves, mix well and switch off the heat.Serve the Avarekalu Usli Recipe along with Beetroot Poriyal, Thakkali Vengaya Sambar, Rice, Papad for a wholesome sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Avarekalu_Usili_Recipe.jpg, 13
Ingredients: mixed fruits,salt,nutmeg powder,rice,milk,dry ginger powder,mixed nuts,cinnamon powder (dalchini)

Spiced Rice Breakfast Porridge Recipe, Mixed nuts - of your choice,1 teaspoon Salt,1/4 teaspoon Dry ginger powder,Mixed fruits - of your choice,1/4 cup Milk,1 cup Cooked rice,1/4 teaspoon Nutmeg powder,1 tablespoon Honey,1/4 teaspoon Cinnamon Powder (Dalchini), 20, Continental, To begin making the Spiced Rice Breakfast Porridge Recipe, make sure the cooked rice is soft enough to be mashed.
If you use left over rice, mash the rice well.
Add a few tablespoons of milk (note this is not mentioned in the ingredient list) and warm it up on low heat, keep stirring and mashing at regular intervals to soften it (takes about 2 minutes).Add milk, salt, and all the spice powders to the softened rice and give it a stir.Add honey and mix well until all ingredients are combined well.Pour it into serving bowls.
Add fruits and nuts of your choice.
Sprinkle some cinnamon powder on top and serve immediately.Warm and delicious breakfast rice porridge makes your busy mornings a breeze!Serve the Spiced Rice Breakfast Porridge along with Banana Walnut Chocolate Chip Muffin for a wholesome breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Spiced_Rice_Breakfast_Porridge.jpg, 8
Ingredients: salt,ginger,ghee,brinjal (baingan eggsplant),cardamom (elaichi) podsseeds,black peppercorns,sugar,dry red chillies,onion,lemon,cinnamon stick (dalchini),cloves (laung)

Baingan Ki Lonje Recipe - Uttar Pradesh Style Brinjal Sabzi, 4 Dry Red Chillies,500 grams Brinjal (Baingan / Eggplant),Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1 tablespoon Ginger - grated,2 teaspoons Sugar,1 teaspoon Whole Black Peppercorns - crushed,1 Cinnamon Stick (Dalchini),5 Cloves (Laung),3 Onion - thinly sliced,2 tablespoons Ghee,2 teaspoons Lemon juice,4 Cloves (Laung), 40, Uttar Pradesh, To begin making Baingan Ki Lonje Recipe, wash and cut the eggplants into half lengthwise along with the stem and keep them immersed in a bowl of water to avoid the oxidation.In a shallow frying pan, dry roast the ingredients mentioned in the spice mix table and grind them into a fine powder using a mixer grinder and keep aside.Heat a tablespoon of ghee in a pan, add the sliced onions and saute until it turns translucent.Add the sugar and let the onions caramelize to light brown colour.
This will take around 10 minutes.Now, grind this caramelized onions along with the grated ginger, salt and the spice mix to a fine paste using a mixer grinder.Drain the eggplants, apply a layer of this onion masala over the eggplants on the inner cut side and keep aside.Now, heat the remaining 1 tablespoon of ghee in the same pan, add the cloves, gently place the eggplants on the pan and let it cook on the skin side.
This will take 10 minutes.Gently, turn over the eggplants and let it cook over the other side as well.
Once done, add the lemon juice, gently toss everything together and switch off the heat.Serve Baingan Ki Lonje Recipe (Uttar Pradesh Style Brinjal Sabzi) with steamed rice, Methi Jowar Roti Recipe and Awadhi Style Dal Masoor Musallam Recipe for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Baingan_Ke_Lonje_Recipe_UP_Style_Brinjal_Sabzi.jpg, 12
Ingredients: green chilli,kosher salt,mango (ripe),mint leaves (pudina),lemon,rajma (large kidney beans),tomato after removing the seeds

Mango Tomato Bean Salsa Recipe, 1 tablespoon Lemon juice,4 sprig Mint Leaves (Pudina) - finely chopped,1 Green Chilli,Kosher salt - as required,2 cups Mango (Ripe) - diced,2 Tomato - diced after removing the seeds,1 cup Rajma (Large Kidney Beans) - boiled, 10, Mexican, To begin making the Mango Tomato Bean Salsa recipe, add ripe mangoes, tomatoes, rajma, green chili, mint, lemon juice, and salt as required in a large bowl.Gentle mix the Mango Tomato Bean Salsa  and adjust the seasoning to suit your taste.
Serve Mango Tomato Bean Salsa as an appetizer or served along with some Homemade Nachos Recipe or serve it as a simple salad alongside other Mexican appetizers such as Mexican Lime Chicken Recipe or Soft Taco With Mushroom and Roasted Bell pepper Sauce Recipe, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Mango_Tomato_Bean_Salsa.jpg, 7
Ingredients: tomato,salt,cumin powder (jeera),kashmiri red chilli powder,ginger,mustard oil,cardamom (elaichi) podsseeds,bay leaf (tej patta),coriander (dhania) leaves,red chilli powder,ginger garlic paste,curd,onion,lemon,cinnamon stick (dalchini),turmeric powder,garam masala powder,chicken legs

Murgh Masala Recipe - Chicken Tangdi Masala, 1 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Ginger Garlic Paste,400 grams Chicken legs,1 inch Cinnamon Stick (Dalchini),1 tablespoon Lemon juice - to tenderize the chicken,1 teaspoon Salt - to tenderize the chicken,1 inch Ginger - finely chopped,1 Cardamom (Elaichi) Pods/Seeds,1/4 teaspoon Garam masala powder,3 tablespoons Homemade tomato puree,2 Onions - finely chopped,1/4 teaspoon Cumin powder (Jeera),1/2 tablespoon Honey,2 teaspoons Mustard oil,Salt - as per taste,1 Bay leaf (tej patta),2 tablespoons Curd (Dahi / Yogurt) - beaten,Coriander (Dhania) Leaves - finely chopped for garnish,1/2 teaspoon Red Chilli powder, 70, North Indian Recipes, To begin making the Murgh Masala recipe, wash the chicken legs thoroughly and pat dry it with a kitchen towel.In a small bowl, mix lemon juice & salt and apply this mixture on the chicken pieces to tenderize the meat.
Keep the chicken rested for 5 minutes.
Separately in another mixing bowl, combine ginger garlic paste, curd and kashmiri chilli powder to make the marinade for Murgh Masala.
Add the chicken to this, cover and marinate for a minimum of 30 minutes.
Heat a pan on low flame, add mustard oil, place the chicken in the pan along with the cinnamon sticks.
Fry the chicken on both sides and this process will take a good 10 minutes.
After the chicken legs are pan fried, take them out of the pan and rest them on a plate.In a the same pan, add cardamom, bay leaf and saute for a minute.
Next, add onions and saute the onions until they become translucent.
This will take about 3-4 minutes.
Once the onions are cooked, add all the spice powders including turmeric powder, red chilli powder, cumin powder, garam masala powder and salt as per your taste.
Saute all the spices together until they are well combined.
Next add the tomato puree and honey and mix it well along with the masalas.
Place the chicken legs back into the pan and mix until all the masala gets coated well on to the chicken legs.
Make sure the heat is on low and let the chicken legs cook in the masala for another 15 minutes.
Keep tossing the chicken legs in the masala in regular intervals to make sure that the chicken does not burn.
Turn off the flame and garnish with finely chopped coriander leaves.
Murgh Masala is ready to be servedServe Murgh Masala along with phulkas and Tadka Raita for scrumptious Indian dinner.
If you are looking for an easy chicken recipe for dinner, you should definitely try this one., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Murgh_Masala.jpg, 18
Ingredients: baking powder,salt,coconut oil almond oil,raspberries locy available berry,milk almond milk vegans,flaxmeal eggs replacer instead eggs vegan baking,almond meal (badam powder),chia seeds flax seeds,blueberries locy available berry,vanilla,eggs pale color,cinnamon powder (dalchini)

Almond Meal Muffins Recipe (Gluten Free and Grain Free), 1 teaspoon Baking powder,1/4 teaspoon Salt,2 Whole Eggs - beaten to a pale color,1/2 teaspoon Vanilla Extract,1/4 cup Fresh raspberries - or any locally available berry,1 tablespoon Chia Seeds - or flax seeds,1/4 cup Milk - almond milk for vegans,2 tablespoons Honey,Flaxmeal Egg Replacer - instead of eggs for vegan baking,1/4 cup Blueberries - or any locally available berry,2 tablespoons Coconut Oil - or almond oil,1 cup Almond Meal (Badam Powder),1/4 teaspoon Cinnamon Powder (Dalchini), 45, Continental, To start making Almond Meal Muffins, preheat your oven to 350'F (180 C).
If you plan to make this recipe eggless (egg free) then prepare the Flax meal Egg Replacer and keep it aside.Grease your 6 cup muffin tins with some coconut oil or butter or nonstick spray and set aside (use paper liners if you need).In a food processor jar,  add whole milk (or almond milk), coconut oil, honey, and vanilla extract and blend until it is smooth.
To the above mixture, add blanched almond flour (meal), chia seeds (or flax seeds), powdered cinnamon, baking soda, salt to the milk mixture and pulse long enough to combine everything together.Add beaten eggs (or the Flax meal Egg Replacer) to this mixture and pulse until it is well incorporated (please do not over mix).Pour the muffin batter to fill 1/3rd of each greased muffin cup.
Add few berries and evenly divide the remaining batter among the muffin cups and top with additional berries.
Bake the Almond Meal Muffins for about 20 minutes or until a toothpick when pricked in middle of the muffin comes out clean.Cool the Almond Meal Muffins in the tray for 5 minutes.
Run through a knife on the sides of each cup and invert them over a plate and serve.
Pack Almond Meal Muffins into a school snack box or serve it along with your afternoon masala chai, these are simply delicious., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/DivyaShivaraman/almond_flour_meal_muffins_Recipe_1600.jpg, 12
Ingredients: saffron,milk,almonds soak,sugar,cardamom break

Badam Milk Recipe - Almond Milk Recipe,  1 tsp saffron, 1 liter milk,1 cup almonds - soak, 2 cardamom - break, 1 cup sugar, 35, Indian, To make almond milk, first cut and cut the peel of almonds.
Now pour them into the mixer grinder and grind them.
Keep the paste separately, put milk in a saucepan and keep it for boiling.
After boiling, add almonds, cardamom, sugar, saffron and cook until thickened.
Serve cold or hot.
Serve almond milk recipe with potato poha for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Fareeha/Badam_Milk.jpg, 5
Ingredients: tomato,salt,cumin powder (jeera),green chilli,coriander (dhania) leaves,chicken stock,celery,cloves garlic,carrot,red chilli powder,onion,lemon,canola oil,sweet corn,chicken breasts,dried oregano

Mexican Chicken Soup Recipe, 1 tablespoon Sweet corn,1/2 teaspoon Cumin powder (Jeera),1 tablespoons Lemon juice,Salt - to taste,2 tablespoons Canola Oil,1 Carrot (Gajjar) - chopped,1 Onion - chopped,2 tablespoons Coriander (Dhania) Leaves - chopped,1 Celery - chopped,4 cups Chicken stock,2 Tomatoes - chopped,2 Green Chilli - chopped,4 cloves Garlic - chopped,1/2 teaspoon Red Chilli powder,1/2 cup Chicken breasts - shredded ,1 teaspoon Dried oregano, 55, Continental, To begin making the Mexican Chicken Soup recipe, heat oil in a sauce pan on medium heat and add chopped garlic, green chilies, celery, onions and saute till onion softens.this will take about 3-4 minutes.
Now add carrots, corn kernels, chilli powder, cumin powder, salt and mix well.
Fry for another couple of minutes.Now slowly add chicken broth and let the vegetables cook in low heat.
This may take 10 to 12 mins.Once the broth starts reducing, add tomatoes, oregano and give it a boil.Lower the flame and let the soup cook till tomatoes turn mushy.Add cooked chicken pieces and lime juice.
Check salt and adjust the seasoning as per choice.Add chopped coriander and turn off the gas.
Serve hot with a garnish of fresh veggies and some broken lemon grass (optional).Serve Mexican Chicken Soup with some hot Whole Wheat Stuffed Bread Sticks Recipe and Baked Mexican Rice for weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/MEXICAN_CHICKEN_SOUP.jpg, 16
Ingredients: yellow bell pepper (capsicum),tomato,red bell pepper (capsicum),salt,mozzarella cheese,basil leaves,lasagna sheets ( sheets),cloves garlic pound,broccoli,onion,feta cheese,thyme leaves,sunflower oil

One-Pot Stove Top Lasagna Recipe, 250 grams Lasagna sheets - (5 sheets),2-3 cloves Garlic - pound,1 Basil leaves,Sunflower Oil - for cooking,Salt - to taste,100 grams Mozzarella cheese,1 sprig Dried Thyme Leaves,1 Onion - finely chopped,1 Red Bell pepper (Capsicum) - sliced,100 grams Feta Cheese,1 cup Broccoli - cut small,3 Tomatoes - halved,1 Yellow Bell Pepper (Capsicum) - sliced, 55, Italian Recipes, To begin making One-Pot Stove Top Lasagna Recipe, cook the tomatoes with a 1/4 cup of water in a pressure cooker for 2 whistles.
Once it is done let it cool and allow the pressure to release naturally.Once it cools down to remove the skin and blitz it in a blender to a smooth paste.Heat a saucepan with oil, add garlic and onion saute till it sweats out and then add the tomato with sugar, salt, and thyme, let it cook for 15 minutes till the sauce absorbs enough flavor.
Once done rest it.Heat an another saucepan with 2 cups of water , add salt and 2 tablespoons of oil.
Once it starts boiling add the lasagna sheets and cook it till it is just cooked.
Strain the water and rinse it under a gold water and remove the sheets and add little olive oil and coat it evenly so that the sheets does not stick to each other.Saute the vegetables on a flat skillet and season it.
Once done keep it aside to start assembling the lasagna.Take a small flat nonstick pan, first, layer it with sauce, then the lasagna sheets , add the sauce again , add the sauteed vegetables, grated cheese and cover it with the lasagna sheets, continue the process by adding the sauce and the remaining ingredients.
Finish till the brim of the pan with sauce, sauteed vegetable and cheese.
Cover it with a lid and heat it on a medium for 10 minutes.Serve you juicy One-Pot Stove Top Lasagna Recipe for a cozy dinner meal along with a glass of Apple And Ginger Cocktail Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-28/Brocolli_And_Bell_pepper_One_Pot_Stove_Top_Lasagna_Recipe-2.jpg, 13