anandhuvasudev/southindiandish huggingface dataset:
Ingredients: turmeric powder,salt,celery,water,kashmiri red chilli,curd,coriander,oil,coriander powder,arabic,garam masala powder

Arbi Dahi Wali Sabzi (Recipe in Hindi),  oil - as per use, 1 cup of water - or according to use, 1 teaspoon coriander powder, 1/2 teaspoon celery, 1-1 / 2 teaspoon Kashmiri red chilli, 2 tablespoons Coriander - chopped,250 grams arabic, 1/4 teaspoon turmeric powder, 1 cup curd, 1 teaspoon garam masala powder, salt - according to taste, 40, North Indian Recipes, To make the Arbi Curd vegetable, firstly wash the Arbi well 2 times.
After washing, pour it in the pressure cooker with water and salt and cook till 1 city comes out.
Peel the arbi and cut them in half.
Now take curd in a bowl and beat it well.
Keep it aside.
Now heat oil in a pan.
Add celery and cook for 10 seconds.
After 10 seconds, add red chili powder, turmeric powder, coriander powder and mix.
After 1 minute add the arbi to it, mix and cook for 10 to 12 minutes.
Add 1/2 cup water to it and let it boil.
Cook for 5 to 7 minutes.
After that add yogurt and keep stirring until it comes to boil.
After boiling, add garam masala powder and garnish with green coriander.
Serve the Arabic curd vegetable along with lady's finger and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Arbi_Dahi_Wali_Sabzi.jpg, 11
Ingredients: salt,yellow moong dal (split),ginger,bay leaves (tej patta),ghee,coriander (dhania) leaves,potato (aloo),carrot,dry red chilli,sugar,dry red chillies,bottle gourd (lauki),mustard oil grease,panch phoran masala,turmeric powder,chana dal (bengal gram dal),green brinjal (green aubergine)

Bengali Chapor Ghonto Recipe-Moong Dal With Vegetables, 1 Dry Red Chilli,1/2 cup Chana dal (Bengal Gram Dal) - cooked,Mustard oil - as required to grease,1 cup Bottle gourd (lauki) - cubed,1/8 teaspoon Turmeric powder (Haldi),1/2 inch Ginger - grated,Salt - to taste,1 teaspoon Ghee,Coriander (Dhania) Leaves - as required and chopped,2 Bay leaves (tej patta),1 Potato (Aloo) - cubed,2 Dry Red Chillies - halved,1 Carrot (Gajjar) - cubed,1 teaspoon Sugar - adjustable,1 teaspoon Panch Phoran Masala,1 cup Yellow Moong Dal (Split),1 Small Green brinjal (green aubergine) - cubed, 225, Bengali Recipes, To begin making the Bengali Chapor Ghonto recipe, wash and soak moong dal for 3 to 4 hours.Drain excess water and grind it coarsely along with dry red chilli and ginger in a mixer grinder.
Add salt and mix well.Grease a tawa and your hands with oil.
Pinch small portions of the dal batter and pat them flat and place them on the greased pan.Once you have placed all the patties in the tawa, place it over medium heat and cook till they turn crisp on all sides.
Drain the patties and set them aside.Heat a kadai/wok over medium flame and heat ghee.
Once the ghee is hot add the panch poran, bay leaves and dry red chillies.
Once the spices release their aromas add the chopped vegetables, turmeric powder, salt and 1 cup of water.Let the Chapor Ghonto cook till the vegetables are cooked.This will take about 6 to 7 minutes.
Now add the cooked channa dal and mix well.Let the Chapor Ghonto cook for another 3 to 4 minutes, adjust water if required.
Add the lentil patties, cilantro and switch off.
Delicious Chapor Ghonto is ready to be served.Serve Bengali Chapor Ghonto along with Bengali Luchi and Boondi Raita for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/umar/Bengali_Chapor_Ghonto_Recipe_.jpg, 17
Ingredients: salt,quail eggs,water,cloves garlic,soy sauce,spring onion (bulb greens),red chilli flakes,coriander (dhania) leaves,onion,eggs,cheddar cheese,button mushrooms,flour (maida),balsamic vinegar,butter

Mushroom And Quail Egg Gougere Recipe, Salt - as required,5 to 6 Spring Onion (Bulb & Greens),Butter - as required,Water - as required,400 to 500 grams Button mushrooms,5 to 6 cloves Garlic,1-1/2 teaspoon Soy sauce,50 grams Cheddar cheese - grated,1 Onion,1 teaspoon Balsamic Vinegar,2 to 3 teaspoons Red Chilli flakes,100 grams All Purpose Flour (Maida),70 grams Butter,4 sprig Coriander (Dhania) Leaves,2 Whole Eggs,2 Quail eggs - as required (optional), 85, French, To begin making the Mushroom And Quail Egg Gougere recipe, preheat oven to 220 C.
Lightly grease a baking tray with butter or baking spray and keep aside.In a saucepan, add water and butter and heat gently till the butter melts.
Bring to a rolling boil and take the saucepan off the heat.
Immediately add the flour, all at once, beating well (I used a wooden spoon for this) until the mixture forms a ball.
Keep aside to cool slightly.Once the flour mixture has cooled, add the eggs one at a time, beating well after each addition.
It will take a little time for the egg to mix in with the flour mixture, just keep at it, till you have a smooth mixture.
Add the cheese and stir to mix.Lightly sprinkle the baking tray with a little water.
Place (lime size) spoonful’s of the mixture on the baking tray.Bake in the preheated oven for 30-35 minutes or until the gougeres are nicely brown and crisp.Remove from the oven when done and slit each one to let the steam escape.
Let the gougeres cool before filling.Clean and cut the mushrooms.
Chop the onions and garlic, slice the green onions, and keep aside.Heat the butter in a wok, add the onions and sauté till it starts to change colour, then add the garlic and sauté for a minute or so, then add the mushrooms.
The mushrooms will release water, cook till the liquids have almost dried up.Add salt, soy sauce, balsamic vinegar, chili flakes and green onions.
Further cook till the liquids have dried up completely.
Add chopped fresh coriander.To boil quail eggs (if using), put eggs in boiling water for one minute.
Remove, cool slightly and peel.The next step is to assemble the dish.
Cut the gougeres in half, spoon mushrooms on one half, top with quail eggs, whole or cut in half (if using).
You can either cover the gougere with the other half or serve open faced.
Sprinkle some salt and chili flakes on the eggs if you like.Serve Mushroom And Quail Egg Gougere on its own as a snack for your house parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Bhavita/Mushroom_and_Quail_Egg_Gougere.jpg, 15
Ingredients: dates (dried s),pine nuts,sunflower oil,nutmeg powder,dried raspberries,wheat flakes (cereal),pumpkin seeds,badam (almond),raisins (sultana),vanilla,walnuts,instant oats (oatmeal),cinnamon powder (dalchini)

Homemade Granola Mix Recipe with Oats & Wheat Flakes, 3 tablespoon Dates - (dried ones) finely chopped,3 tablespoons Pumpkin seeds,1/2 tablespoon Vanilla Extract,1/2 teaspoon Sunflower Oil,1/2 cup Wheat Flakes (Cereal),3 tablespoon Dried raspberries,3 tablespoons Raisins - (sultana),3 tablespoon Badam (Almond),3 tablespoon Walnuts,1 tablespoon Honey,1/2 cup Instant Oats (Oatmeal),1/2 teaspoon Nutmeg powder,1/2 teaspoon Cinnamon Powder (Dalchini),3 tablespoon Pine nuts, 40, Continental, To begin making the Homemade Granola Mix Recipe with Oats & Wheat Flakes, heat a wok or a heavy bottomed pan over medium heat and gently roast the oats until they turn crisp and lightly golden.Once roasted, remove from the pan and keep aside.
Heat the vegetable oil in the same pan over medium heat.
 Add all the nuts and seeds and roast them for about 5 minutes.Once the nuts and seeds are roasted, add the dried dates, raspberries and sultanas along with the honey and vanilla essence.
Roast for another couple of minutes.
Finally add in the tossed oats, wheat flakes, cinnamon and nutmeg powderUsing a spatula mix everything thoroughlyOnce they are cooled down the Homemade Granola Mix with Oats & Wheat Flakes is ready.
Store them in an airtight container for a few weeks.Serve the Homemade Granola Mix with Oats & Wheat Flakes crunchy for breakfast along with fresh milk & fruits or as an evening snack for kids or can be even used as a topping for smoothies.
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Ingredients: salt,cumin powder (jeera),mustard seeds,mango (ripe),asafoetida (hing),red chilli powder,water,gram flour (besan),dry red chilli,white urad dal (split),curry leaves,jaggery per sourness mango,coriander powder,turmeric powder,sunflower oil

Keri Na Gotla Nu Shaak Recipe - Gujarati Style Ripe Mango Curry, 3 Mango (Ripe),1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Turmeric powder (Haldi),1 Dry Red Chilli,Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon White Urad Dal (Split),1 teaspoon Red Chilli powder,2 tablespoons Jaggery - adjust as per sourness of mango,1 teaspoon Mustard seeds,1 1/2 tablespoons Gram flour (besan),1 teaspoon Sunflower Oil,3/4 cup Water,1 sprig Curry leaves,1 pinch Asafoetida (hing), 25, Gujarati Recipes﻿, To begin making the Keri Na Gotla Nu Shaak Recipe, we need to soften the whole mangoes by rolling it in between your palms.In a mixing bowl, squeeze out the the mango pulp and the seeds.
To this bowl, add besan and fold it in gently.
Make sure that there should be any no lumps in the mixture.
Next add 3/4 cup of water, along with the red chili powder, roasted cumin powder, coriander powder, jaggery and salt.Transfer this entire mixture into a saucepan and bring it boil on medium flame.
Once the Keri Na Gotla Nu Shaak gets a single boil, reduce the flame, and let it simmer for 10 minutes and turn off the flame.
Heat oil in a tadka pan on medium flame, add mustard seeds, curry leaves and allow them to crackle.
Next add the urad dal, and allow it to turn into a lovely golden brown colour, after which you need to add turmeric powder, asafoetida and dry red chili.
Turn off the flame.
Add this tempering to mango curry.
The Keri Na Gotla Nu Shaak is ready to be served.
Serve this Keri Na Gotla Nu Shaak Recipe along with hot Steamed Rice and Puri or Phulkas and Boondi Raita for a simple Summer Weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/scharmi14-yahoo.in/GUJARATI_STYLE_RIPE_MANGO_CURRYKERI_NA_GOTLA_NU_SHAAK.jpg, 15
Ingredients: tomato,salt,carrot,sweet chutney (date tamarind),green bell pepper (capsicum),onion,hakka noodles,sunflower oil air the noodles,red chilli sauce,green chutney (coriander mint),cabbage (patta gobi muttaikose)

Chinese Bhel Recipe - Crispy Noodle Salad, 1 Carrot (Gajjar) - thinly sliced,1 tablespoon Green Chutney (Coriander & Mint),Salt - to taste,1 teaspoon Red Chilli sauce - or more to taste,1 Tomato - finely chopped,1 tablespoon Sweet Chutney (Date & Tamarind) - or more to taste,1 cup Cabbage (Patta Gobi/ Muttaikose) - thinly sliced,150 grams Hakka Noodles,1 tablespoon Sunflower Oil - for air frying the noodles,1 Green Bell Pepper (Capsicum) - thinly sliced,1 Onion - thinly sliced, 45, Fusion, To begin making the Chinese Bhel, get all the vegetables ready and the chutneys and sauces ready and keep them aside when we get the noodles ready.To begin making crispy noodles, we will first half cook the noodles in boiling water with a little salt.
Once the noodles are half cooked, drain the water and wash it under cold water to prevent more cooking.Once the noodles have cooled down, toss the noodles in a tablespoon of oil.Next step is to air fry them.
Note that you have to fry the noodles in small batches at a time to get perfect crispy noodles.Cut an 8 x 8 inch foil, pinch its edges to fit into the air fryer basket.
Make sure there is an inch gap towards the edges so there is room for air circulation.
I also pricked a few holes in the foil for air circulation.Place the oiled half cooked noodles onto the foil lined basket and place it into the air fryer at 180 C for 15 to 20 minutes.
You have to take the basket out every 7 minutes to toss the noodles and place it back inside for air frying.After about 15 minutes, you will notice that the noodles have become crisp.
Take it out and keep aside.The next step is to make the Chinese Bhel (Crispy Noodle Salad).Into a large bowl stir in all the vegetable and sauces and the noodles.
Do s tossing motion with two spoons and stir well to combine.
Check the salt and spice levels and adjust to suit your taste.Serve the Chinese Bhel immediately as a tea time snack to relish as healthy for kids after school.
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Ingredients: salt,ginger,garam masala powder,green chilli,cumin powder,red chilli powder,onion,oil,coriander powder,black pepper powder,green peas,gram flour

Bihari Green Peas Bharbhara (Recipe in Hindi), 2/3 cup green peas, oil - as per use, 1 teaspoon ginger - grated, 1/2 teaspoon Black pepper powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 2 cups gram flour, salt - as per taste, 1 teaspoon red chili powder, 1 teaspoon garam masala powder, 1/2 cup onion - finely chopped, 1 tablespoon green chili - finely chopped, 40, Bihari, To make Bihari green peas stuffed, firstly add gram flour, onion, green pepper, ginger, garam masala, black pepper powder, cumin powder, coriander powder, red pepper powder, and salt to the bowl and mix it with water as required.
Keep this mixture thick.
Keep the pan spread on the pan.
Keep the steak hot on the gas.
Spread the mixture on the griddle.
Note that if the griddle is not completely heated then the bhabra will stick on the pan.
Spread the bhabra on the griddle and reduce the flame.
Add oil to the bhabra on a low flame and cook it till it turns brown in color from both the sides.
Cook on both sides and serve.
Serve Bihari Hare Matar Bharbhara with Coriander Mint Chutney and Masala Tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara_joshi/bharbhara.jpg, 12
Ingredients: tahini,ginger,tabasco original sauce,mustard sauce,water,red chilli flakes,carrot,lemon,red cabbage,peanuts (moongphali),mint leaves (pudina),beetroot,cabbage (patta gobi muttaikose)

Cabbage Slaw with Ginger Tahini Dressing Recipe, 1 tablespoon Lemon juice,1/2 teaspoon Red Chilli flakes,2 Carrots (Gajjar) - coarsely grated,1 cup Mint Leaves (Pudina) - finely chopped,1 Beetroot - coarsely grated,1 1/2 tablespoon Ginger - grated,2 tablespoons Tahini,1/2 cup Raw Peanuts (Moongphali) - pounded,1 tablespoon Mustard sauce,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,1/4 cup Water,2 cups Red cabbage - shredded,1 teaspoon Tabasco Original - Hot Sauce,1 tablespoon Honey, 30, Continental, We begin making the Cabbage Slaw with Ginger Tahini Dressing Recipe by prepping all the ingredients and cut vegetables and keep it ready in a mixing bowl.In another bowl mix all the ingredients for the dressing and whisk well till it combines.
Add this dressing over the vegetables and toss it well.
Sprinkle the sesame seeds.Serve the Cabbage Slaw with Ginger Tahini Dressing Recipe as an Appetizer for your Sunday Dinner meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Cabbage_Slaw_with_Ginger_Tahini_Dressing_Recipe.jpg, 13
Ingredients: green chillies,elephant yam (suransenairatalu),yellow moong dal (split),ginger,salt,tamarind water,coconut,fennel seeds (saunf),bay leaf (tej patta),black peppercorns,cloves garlic,dry red chillies,onion,cumin seeds (jeera),cinnamon stick (dalchini),cloves (laung),turmeric powder,chana dal (bengal gram dal),sunflower oil

Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy), 2 inch Ginger,2 teaspoon Sunflower Oil,Salt - to taste,1 inch Cinnamon Stick (Dalchini),2 teaspoon Cumin seeds (Jeera),3 tablespoon Tamarind Water,1/2 cup Fresh coconut - grated,1 teaspoon Whole Black Peppercorns - crushed,6 Green Chillies - slit,1 Onion - chopped,1 teaspoon Fennel seeds (Saunf),4 tablespoon Chana dal (Bengal Gram Dal),2 Dry Red Chillies - broken,2 Cloves (Laung),1/4 cup Yellow Moong Dal (Split),1/4 teaspoon Turmeric powder (Haldi),1 Bay leaf (tej patta),300 grams Elephant yam (Suran/Senai/Ratalu),6 cloves Garlic, 45, Tamil Nadu, To begin making Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy), remove the skin on yam.
Chop yam into 1 inch cubes.
Pressure cook with little salt and turmeric powder for 1 whistle.Soak yellow moong dal and channa dal separately for 1 hour.
Pressure cook for 1 whistle.Add 1 teaspoon oil in a pan.
Roast dried red chilies, ginger-garlic, green chillies, cumin seeds, black peppercorns, cinnamon stick, cloves, onion and grated coconut until fragrant and roasted well.Cool and grind the roasted spices into smooth paste.Heat remaining oil in a pan.
Add bay leaf and fennel seeds.
Roast for 10 seconds.Add the ground masala paste and cook until oil separated from the sides of the pan.
Add cooked dal and mix well.Add cooked yam along with tamarind juice and cook for 5 minutes.
Add little water and cook for another 10 minutes.
Check for seasoning.Serve Chenai Kizhangu Poricha Kootu Recipe along with steamed rice, Muttai Parotta Recipe ( Ande Ka Paratha / Egg Filled Flat Bread), steamed rice, Tamil Nadu Style Dal Masala Vada with Cabbage Recipe and Tamil Nadu Style Pala Kottai Sambar Recipe for a complete lunch or dinner.
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Ingredients: salt,wheat bran,ginger,corn flour,green chilli,sunflower oil tikkis,soy (nuggets) min,coriander (dhania) leaves,green peas (matar),red chilli powder,onion,garlic,coriander powder,potato (aloo),turmeric powder,garam masala powder

Goan Soya Mince Potato Chop Recipe, 1 Green Chilli - finely chopped,1/2 teaspoon Garlic - finely chopped,3 tablespoons Wheat Bran,Salt - to taste,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,1/2 teaspoon Ginger - finely chopped,1 Onion - finely chopped,2 tablespoons Coriander (Dhania) Leaves - chopped,4 Potatoes (Aloo) - boiled,1 cup Soy Chunks (Nuggets) - soaked in hot water for 30 min,Sunflower Oil - for frying tikkis,1/4 cup Green peas (Matar),1 tablespoon Corn flour,1/4 teaspoon Turmeric powder (Haldi), 50, Goan Recipes, To begin making Goan Soya Mince Potato Chop Recipe first make the soya keema masala.Soak soya granules or if you are using chunks in hot water for half an hour.Drain soya granules/ chunks, squeeze the water out slightly from the soya granules and pulse in a mixer grinder once or twice to get a chunky keema texture of the soya granules.If using fresh green peas, blanch them until they get cooked.
Drain and keep aside.Heat a tablespoon of oil in a wok.
Add finely chopped onions, ginger, garlic and green chilies and cook till onions turn soft.Once the onions turn soft, add the turmeric powder, red chilli powder, coriander powder, garam masala and salt, mix well cook for about 15 seconds.Add soya granules mix well, simmer and let it cook for 10 minutes in its own juices.
Turn off heat, garnish with coriander leaves and stir.
Check the salt and adjust according to taste.Next boil the potatoes in a pressure cooker for five whistles and let it cool.
Once cooled peel and mash them in a large bowl.
Add corn flour and salt and mix well.Take a ball size aloo tikki mixture in your palm and make a grove in the center.
Fill it with the soya keema mixture and close the ball.
Roll the Soya Mince Potato Chop in wheat bran and shallow fry on a heated pan with little oil until it is golden brown and crisp on both sides.
Ensure you do it on low to medium heat, so it gets heated and cooked from inside out.Remove the Goan Soya Mince Potato Chop onto oil absorbent paper once they turn golden brown on each side.Serve Goan Soya Mince Potato Chop along with Green Chutney , Dahi Batata Puri Chaat  and Dahi Vada for your next chaat party.
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Ingredients: cumin powder (jeera),coriander (dhania) leaves,virgin olive oil,carrot,onion,gram shrimps deveined,turmeric powder,sunflower oil,salt,garam masala powder,black pepper powder ground,gram chicken breasts the,red chilli powder,water,sugar,green bell pepper (capsicum),lemon,tomato pasta sauce,coconut milk,rice flour,ginger garlic paste,cucumber

Chicken And Shrimp Bánh Xèo Recipe  -Vietnamese Stuffed Crepe, 1 teaspoon Cumin powder (Jeera),Chilled water - as required,1 teaspoon Lemon juice,1 teaspoon Red Chilli powder,1 tablespoon Extra Virgin Olive Oil,2 teaspoons Ginger Garlic Paste,Salt - to taste,1 teaspoon Garam masala powder,1 cup Rice flour,1/2 teaspoon Sugar,3 tablespoons Roasted tomato pasta sauce,1 tablespoon Lemon juice,2-3 tablespoons Sunflower Oil,150 gram Shrimps - peeled and deveined,1/2 teaspoon Black pepper powder - freshly ground,1 cup Coriander (Dhania) Leaves - chopped,1 teaspoon Extra Virgin Olive Oil,1 Green Bell Pepper (Capsicum) - julienned,1 Carrots (Gajjar) - julienned,1/2 teaspoon Turmeric powder (Haldi),1 Cucumber - julienned,1/2 teaspoon Salt,300 gram Chicken breasts - cut into the pieces,1 Onion - julienned,1 cup Coconut milk, 65, Vietnamese, To prepare Chicken And Shrimp Bánh Xèo Recipe, take a large mixing bowl and mix together the rice flour, sugar, salt and turmeric powder.
Beat in the coconut milk to make a thick batter.
Then slowly beat in enough water to make a crepe batter.
Set the batter aside to rest.Heat olive oil in a Shallow-fry pan over a medium heat add shrimp and cook for about 1 minute, add black pepper and salt.Turn the shrimps over and cook until opaque throughout about 1 minute.
Add lime juice and transfer onto a plate.Heat oil in a wok.
Add ginger-garlic paste and saute for half a minute.
Add chicken pieces, turmeric powder, cumin powder, chilli powder and again fry for a minute.Add tomato sauce, salt and sugar mix well and cover the lid to cook the chicken in lower flame.When chicken cooked till soft and tender now sprinkle garam masala powder on it and switch off the flame.Making CrepesHeat a Crepe pan to medium flame, add a small amount of oil, stir the crepe batter well and pour 1/2 cup batter into the saute pan.Swirl the pan to coat the bottom.
Lay 3 or 4 of the lime shrimp and roasted chicken over one-half of the crepe and then sprinkle a small handful of veggies over the filling.When the middle of the crepe looks cooked through and the edges of the crepe begin to brown, fold the crepe over to cover the filling and slide the Vietnamese Crepe onto a plate.To serve the Chicken And Shrimp Bánh Xèo Recipe (Vietnamese Stuffed Crepe) arrange the fresh Charred Corn and Radish Salad Recipe on a platter, with Nuoc Cham Chay Dipping Sauce Recipe for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Pandit/CHIKU_BANH_XA0.jpg, 22