anandhuvasudev/southindiandish huggingface dataset:
Ingredients: milk,vanilla,caster sugar,cocoa powder,gelatin

Vanilla Panna Cotta Recipe with Cocoa & Mint, 1 cup Fresh cream,2 teaspoons Gelatin,1 cup Milk,1 tablespoon Vanilla Extract,1 teaspoon Cocoa Powder - for serving,1/2 cup Caster Sugar, 460, Continental, To begin making the Vanilla Panna Cotta Recipe; soak gelatin in cold water and keep it aside for about 30 minutes.
Alternatively, you can even follow the instructions on the packet.Next, stir together all the remaining ingredients in a heavy bottomed sauce pan and bring them to a boil, stirring continuously until the sugar dissolves completely.
Set aside the milk mixture until it cools down.Once the milk mixture is cooled, stir in the gelatin mixture.
Whisk well until all the ingredients including the gelatin gets well combined.Pour the Vanilla Panna Cotta into individual ramekins or small glasses or dessert cups or a large souffle dish.Refrigerate the Vanilla Panna Cotta for at least 6 hours until set completely.
 Once set and you are ready to serve, invert the Vanilla Panna Cotta into dessert platters.
Dust the cocoa powder using a sieve and garnish with mint and serve.Serve the Vanilla Panna Cotta Recipe with Cocoa & Mint as a light Dessert after your Meal., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Puddings/vanilla_panna_cotta_cocoa_mint_recipe_shutterstock_157762628.jpg, 5
Ingredients: bananas,spinach,badam (almond),chia seeds,coconut milk

Spinach and Banana Smoothie With Chia Seeds Recipe, 30 ml Coconut milk,1 teaspoon Chia Seeds,5 Badam (Almond),1 cup Spinach - chopped,2 Ripe Bananas - chopped, 10, Continental, To begin making the Spinach and Banana Smoothie, add all the ingredients into the mixer except the chia seeds and add little water and grind it into a smooth paste.You can add little more water and adjust according to the consistency that you need.Pour it in the glass and sprinkle with chia seeds and serve.
Serve the Spinach and Banana Smoothie Recipe as an post workout drink, giving you that immense energy and nutrition., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/Morphy_Richards_Total_Control_Blender_Spinach_Banana_Smoothie_With_Chia_Seeds_Recipe-1-2.jpg, 5
Ingredients: salt,gram fettuccine pasta,cloves garlic,virgin olive oil,broccoli ( gram),stalks asparagus,basil leaves,badam (almond),cheddar cheese,basil pesto,gram butter,pepper

Asparagus Broccoli Fettuccine Pasta With Roasted Almonds Recipe, 1 cup Broccoli - (about 70 gram) cut into small florets,1 cup Fresh cream,1 tablespoon Extra Virgin Olive Oil,200 gram Fettuccine Pasta,25 gram Butter,3 tablespoons Homemade Basil Pesto,2 cloves Garlic,8-10 Badam (Almond) - chopped,1/4 cup Cheddar cheese - grated,Salt and Pepper - to taste,Basil leaves - few for garnish,10 Stalks Asparagus - chopped to inch long, 40, Italian Recipes, To prepare Asparagus Broccoli Fettuccine Pasta With Roasted Almonds Recipe, prep all the ingredients and start by making the sauce.
All ingredients need to be at room temperature.Warm the cream on low flame for about 2-3 minutes.Add butter, whisk so the butter melts and combines with the cream.Add pesto, whisk again.
Add salt and pepper, stir.You could add the cheese now when the sauce is warm, and stir till it melts into the sauce.Remove the sauce from the stove and set in a pot of hot water so it remains warm.Set a large tall pot or a pasta cooker on the stove, add water and a little salt.To blanch the asparagus and broccoli, bring the water to a boil, add the asparagus, and the florets of broccoli Blanch for 2 minutes as the water continues to boil, and quickly drain and transfer the vegetables to a bowl of cold water with ice cubes.
(This will stop the vegetables from cooking further, and help retain their bright green colours)Drain after a minute.
Drizzle some olive oil over it so that it does not get stuck to each other.
To Cook the PastaTop up the water in the Saucepan/pasta cooker, as per pasta package instructions and add salt.Bring the water in the pot back to a rolling boil and add the fettucine.Cook as per package instructions, stirring frequently.
Turn off the stove when the paste is done till al dente, and set aside.Heat a Deep Pan and toast the almonds for 2 minutes stirring continuously and ensuring you remove them from the pan before they begin to char/ blacken.Add the oil to the heated pan.Mince and add the garlic or crush directly into the oil.
Sauté for a minute.
Add the vegetables, sauté for 2 minutes.Add cheese to the prepared warm sauce.Toss the drained pasta, the vegetables and the sauce together.Garnish with sliced almonds and a few leaves of basil.
Sprinkle grated cheese and basil leaves.Serve Asparagus Broccoli Fettucine Pasta With Roasted Almonds Recipe hot with Savory Melon Salad Recipe or Avocado, Grapefruit and Walnut Salad Recipe, crust bread on side and wine for weekend dinner.
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Ingredients: cheese,salt,green chilli,paneer,cloves garlic,soy sauce,corn flour tortilla wheat flour tortilla,onion,black pepper powder,green bell pepper (capsicum),tomato pasta sauce,red chilli sauce,butter,cabbage (patta gobi muttaikose),sunflower oil

Spicy Paneer Frankie Recipe, 1 Onion - sliced,1 Green Chilli - finely chopped,1-2 tablespoons Sunflower Oil,200 grams Paneer (Homemade Cottage Cheese) - (cut into small cubes),2 tablespoons Roasted tomato pasta sauce,4 cloves Garlic - finely chopped,2 Corn flour tortilla - or whole wheat flour tortilla,1 teaspoon Soy sauce,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,1 tablespoon Red Chilli sauce,1 teaspoon Black pepper powder - crushed,1/2 teaspoon Salt,4 tablespoons Cheese spread,1 Green Bell Pepper (Capsicum) - sliced,2 tablespoons Butter, 35, Maharashtrian Recipes, To prepare Spicy Paneer Frankie Recipe, heat oil in a wok and add chopped garlic and green chilies, saute for a while.Now add chopped onions and capsicum along and saute till raw smell goes off.Add all the three sauces with salt and freshly crushed pepper, stir and let it cook for half a minute.Once the sauce starts to thicken, add in the paneer pieces into it and mix well.Cook for another minute and turn off the heat.
Keep aside to cool.Heat a nonstick pan/tawa and add some butter and grease it well.Once the pan is hot, place one flour tortilla and roast it till golden from both sides.
Adjust butter if needed.Transfer the butter roasted tortilla on a plate and take a spoonful of cheese spread and place it on the tortilla.Spread it evenly with a butter knife or spoon and add shredded cabbage on it.Now take around 2-3 tablespoons of paneer mix and place it horizontal in the center.Fold in one corner and start rolling the tortilla tight.Fix it with a toothpick or wrap it with a tissue paper or foil.Serve Spicy Paneer Frankie Recipe hot as an evening snack over a cup of hot green tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/SPICY_PANEER_FRANKIE.jpg, 15
Ingredients: hung curd (greek yogurt),black grapes,sugar,badam (almond),vanilla,mint leaves (pudina),watermelon,walnuts

Healthy Fruit & Nut Watermelon Dessert Recipe With Greek Yogurt, 1 Watermelon - cut into wedges,1/4 cup Black grapes - deseeded & cut into halves,3 tablespoons Sugar - powdered,1 teaspoon Vanilla Extract,4 Badam (Almond) - slivered,1 cup Hung Curd (Greek Yogurt),Mint Leaves (Pudina) - to garnish,1 tablespoon Fresh cream,1/4 cup Walnuts - cut into half, 15, Continental, To begin making the Healthy Fruit & Nut Topped Watermelon Recipe, cut the watermelon into slices and completely remove the skin.
Now cut the watermelon into bite sized triangles.
To make the yogurt toppingIn a mixing bowl, combine the greek yogurt along with the cream, sugar and vanilla extract and whisk well.
To assemble the Healthy Fruit & Nut Topped Watermelon DessertPlace the watermelon wedges on a serving platter, spoon some of the vanilla yogurt topping on each of the watermelon wedges.
Next place walnuts, almonds and grapes on each of the water melon wedges.
Garnish with mint leaves and serve.Serve this Healthy Fruit & Nut Topped Watermelon Dessert Recipe, after a meal of Broccoli Almond Soup Recipe, Lettuce, Apple And Carrot Salad With Chilli Dressing Recipe and Delicious & Cheesy Spaghetti Sandwich Recipe.
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Ingredients: corn flourflour,salt,onion powder,red chilli powder,garlic powder,potato (aloo),butter,sunflower oil

Perfect Christmas Roast Potatoes Recipe, 1/2 kg Potatoes (Aloo) - peeled and cut into big chunks,Salt - to taste,1/2 teaspoon Red Chilli powder - optional,1/2 teaspoon Garlic powder - optional,1 tablespoon Corn flour - 1 tablespoon flour,1 tablespoon Butter,1/4 cup Sunflower Oil,1/2 teaspoon Onion powder - optional, 55, European, To begin the preparation of Perfect Christmas Roast Potatoes, boil 3-4 cups of water with 1/4 teaspoon salt.When the water comes to a rolling boil, add the chopped potatoes and cook for just 3 minutes.Drain the potatoes in a colander and allow it to cool for 5-6 minutes.Mix the corn flour, red chilli powder, garlic powder, onion powder  and salt (adjust) in a bowl.Once the excess water is drained, sprinkle the flour generously over the potatoes and toss them to coat evenly.
Heat a pan with butter and oil over low flame.
When the oil heats up add the flour coated potatoes into the pan and spread them so that the potatoes do not overlap and have space to fry comfortably.Roast the potatoes for 35-40 minutes tossing them every 5-7 minutes so that they get roasted uniformly.Your delicious Perfect Christmas Roast Potatoes are ready for the celebration.
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Ingredients: salt,wheat flour,ginger,kalonji (onion nigella seeds),amchur (dry mango powder),ghee,fennel seeds (saunf),mustard oil,chaat masala powder,green peas (matar),cloves garlic,red chilli powder,gram flour (besan),turmeric powder,green chillies,garam masala powder

Matar Kachori Recipe, 1/2 teaspoon Kalonji (Onion Nigella Seeds),2 tablespoon Ghee,Salt - to taste,Mustard oil - for deep frying,1/4 teaspoon Salt,4 cloves Garlic - finely chopped,1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,1/2 teaspoon Chaat Masala Powder,2 teaspoon Fennel seeds (Saunf),2 tablespoons Gram flour (besan),1 cup Green peas (Matar) - steamed,1 cup Whole Wheat Flour,1/4 teaspoon Turmeric powder (Haldi),2 Green Chillies - chopped,1 inch Ginger - finely chopped,1 teaspoon Amchur (Dry Mango Powder), 120, North Indian Recipes, To begin making the Matar Kachori, we will first make the dough.
In a mixing bowl, add the flour, ghee and salt.
Combine to make a coarse crumb mixture.Add little water at a time to make a soft smooth dough.
Cover the kachori dough and allow the dough to rest for 15 minutes.
Keep it aside.To make the matar kachori filling, add the green peas,ginger, garlic, green chilli in a blender and blend to make a coarse mixture.
Heat a teaspoon of mustard oil in a heavy bottomed pan; add the fennel seeds and kalonji and saute for two seconds.Add the matar kachori mixture, chilli powder, garam masla, amchur powder, chaat masala powder, salt to taste and saute till all the ingredients are well combined.Once done, turn off the heat and allow the matar kachori mixture to cool completely.Finally, to make the Matar Kachori roll the dough into 2 inch circles.
Add the kachori mixture in the center and bring edges together & form a ball.Press down to make a disc and make all the kachoris like this.
Heat the required oil in a heavy bottomed pan to fry the kachoris.
Add the kachoris and fry till they turn golden brown on both sides.Once it is done, take them out on a kitchen towel so that it absorbs the excess oil and serve Matar Kachori hot.Serve this delicious and tasty Matar Kachori with Tamarind Chutney or Dhaniya Pudina Chutney and a hot cup of Masala Chai or your evening snacks, as an Indian appetizer for potluck and as starters for dinner parties.
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Ingredients: yellow bell pepper (capsicum),tomato,paprika powder,cloves garlic,virgin olive oil,carrot,onion,black pepper powder,salt,green zucchini,vegetable stock,sugar,green beans (french beans) st,button mushrooms,macaroni pasta,bay leaf (tej patta),green peas (matar),celery,canned beans,sweet corn,parmesan cheese,mixed herbs (dried) rosemary

Macaroni Minestrone Soup Pot Recipe (Wholesome Italian Soup Made Using Vegetables, Beans And Macaroni), 1 Onion - finely chopped,1 Yellow Bell Pepper (Capsicum) - diced into small pieces,1 cup Canned beans,1 tablespoon Extra Virgin Olive Oil,8 Green beans (French Beans) - strings removed and cut into small pieces and steamed,Salt - to taste,1 cup Mixed Herbs (Dried) - rosemary,1/2 teaspoon Sugar,1/4 cup Parmesan cheese - grated,1 Green zucchini - diced into small pieces,1/2 teaspoon Paprika powder - optional,1/2 cup Sweet corn - steamed,1 cup Homemade tomato puree,4 cups Vegetable stock - as required,4 cloves Garlic - finely chopped,1 Celery - finely chopped,8 Button mushrooms - quartered,1/4 cup Green peas (Matar) - steamed,1 Carrot (Gajjar) - diced into small pieces and steamed,1 cup Macaroni pasta,1 Bay leaf (tej patta),1 teaspoon Black pepper powder - freshly crushed, 45, Italian Recipes, To begin making Macaroni Minestrone Soup Pot Recipe, place a saucepan on medium heat.
Add 1 tablespoon oil to it.Once the oil is warm, add the chopped onion and garlic and sauté for a minute till the onions and garlic become translucent.At this stage, add the chopped celery, carrot, and bay leaf.
Sauté for 1-2 minutes.
Add the beans, baby corn, sweet corn, green peas and cook for 5-6 minutes.
Click here to know How To Cook Vegetables In A Pressure Cooker/ Steamer.
Steaming the vegetables beforehand saves a lot of time.
Once the vegetables are sauted for a couple of minutes, add 2-3 tablespoon of vegetable stock to avoid burning.
Click here to know How To Make Homemade Vegetable Stock.
Add mushrooms, colored pepper, zucchini and tomato puree.Add the vegetable stock.
Season with salt, pepper, sugar and paprika.
Simmer and cook for about 12-15 minutes.Add the canned beans (or cooked beans) and macaroni.
Click here to know How To Cook Legumes In A Pressure Cooker.
Add more stock if required depending on how thick or thin you want your soup to be.
Let the soup simmer on medium heat till the macaroni is cooked Al dente.
Adjust the salt and spices and add more if required.
Serve the Macaroni Minestrone Soup Pot Recipe in individual bowls.Garnish with the fresh herbs and grated cheese along with some Garlic Bread.
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Ingredients: cashew nuts,green beans (french beans),sabudana (tapioca pearls),green chilli,bay leaves (tej patta),cardamom (elaichi) podsseeds,ghee,green peas (matar),carrot,badam (almond),salt (salt),cloves (laung)

Sabudana Khichdi Recipe With Vegetables (No Onion No Garlic Fasting/Vrat Recipes), 1 Carrot (Gajjar) - finely chopped,1 Green Chilli - finely chopped,2 Cloves (Laung) - pounded,1 cup Sabudana (Tapioca Pearls),4-5 Cashew nuts - toasted,Salt - to taste (rock salt),2 tablespoons Badam (Almond) - boiled,Ghee - required for cooking,1/4 cup Green beans (French Beans) - finely chopped,1/4 cup Green peas (Matar),1 Bay leaves (tej patta) - torn,2 Cardamom (Elaichi) Pods/Seeds - pounded, 45, Indian, We begin making the Sabudana Pulao recipe by soaking the sabudana in water for about 4 to 6 hours.
Then drain the sabudana and keep it aside.In the mean time keep all the vegetables prepared and ready.
Heat a heavy bottomed kadai with little bit of oil and add the cardamom and clove and fry till the aroma is released.Add all the vegetables and saute for about 10 minutes till it is quite done.Once the vegetable is done add the spice powders and saute.Now add the soaked sabudana and give it a stir.
Half cover the kadai with the lid and cook it for 10 more minutes till the sabudana cooks and separates.Serve your scrumptious Sabudana Pulao with Cucumber Green Chilli Raita Recipe during the fast for the Navratri festival., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-20/Mixed_Vegetable_Sabudana_Pulao_Recipe_Vrat_Ka_Pulao_Fasting_Food_Jain_No_Onion_No_garlic-1.jpg, 12
Ingredients: tomato,ginger,carrot,beetroots

Beetroot Carrot Tomato & Ginger Juice Recipe, 2 Tomatoes - diced,2 inch Ginger - chopped,2 Carrots (Gajjar) - diced,2 Beetroots - peeled and diced, 20, Continental, To begin making the Beetroot Carrot Tomato & Ginger Juice Recipe, prep all the ingredients and place them in the Juicer or a Mixer Grinder.If using a Juicer, add water to the pulp to extract until the last bit of the juicer and serve.If you are using a Mixer Grinder, blend adding water to make a smooth paste.
Strain, add water to adjust the consistency of the juice and serve.Give this delicious Beetroot Carrot Tomato & Ginger Juice Recipe a try and serve it along with Breakfast Oatmeal Raisin Muffin Recipe for your breakfast.
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Ingredients: tomato,salt,cumin powder (jeera),boneless chicken,ghee,pomegranate fruit kernels blended,cashew nuts ground paste (we need paste),red chilli powder,curd,ginger garlic paste ginger garlic paste tbsp,khuskhus ground paste,onion,garam masala powder,sunflower oil

Murg Anardana Recipe - Pomegranate Chicken In Yogurt Gravy, 1 tablespoon Red Chilli powder,1/2 tablespoon Khuskhus - ground to paste,4 tablespoons Cashew nuts - ground to paste (we need 3 tablespoons of paste),3 Onion - chopped,1 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Garam masala powder,4 tablespoons Homemade tomato puree,1 tablespoon Ginger Garlic Paste - ginger garlic paste 1 tbsp,1 kg Boneless chicken - cut to bite size,1 tablespoon Ghee,2 tablespoons Sunflower Oil,1 cup Fresh Pomegranate Fruit Kernels - blended,3 tablespoons Fresh cream,3 tablespoons Curd (Dahi / Yogurt), 40, North Indian Recipes, To begin making Murg Anardana Recipe, first take a mixing bowl and marinate chicken with half of the ginger garlic paste mentioned, half of the chilli powder and salt.
Let the chicken pieces marinate with these spices for about half an hour.Meanwhile, heat about 2 teaspoons oil in a kadai, add the chopped onions and saute till browned, on a medium high heat.
Once the onions are browned, in a mixer grinder, grind it to a smooth paste.
Keep aside.Also grind the pomegranate kernels and extract the juice This is optional-you can keep the pulp in juice.
Keep aside.Once the chicken is marinated, take a large kadai and heat 1-1/2 tablespoons oil in it.
Once the oil is hot, add all the marinated chicken pieces and saute for a few minutes till the chicken is a bit tender.Meanwhile in another kadai, add the remaining oil, ghee, ginger garlic paste and saute till the raw smell of the ginger garlic paste goes away.Once the raw smell disappears, add yogurt, tomato puree, browned onion paste, cumin powder, chilli powder, cashew nut paste, khus khus paste and garam masala.
Let it cook till the curry come together and appears cooked.Now add the chicken and some water, let it cook till 3/4 done check on the spices and adjust.Add the pomegranate juice to the chicken in gravy and let it cook till completely done.Switch off heat, stir in fresh cream and you can optionally sprinkle more garam masala while serving.Serve Murg Anardana Recipe with Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread) or Pudina Lahsun Laccha Paratha and serve it with Dahi Ke Kebab (Yogurt/Curd Fritters - Non Fried) for a wholesome lunch.
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Ingredients: cashew nuts,sugar,rice,milk,saffron strands,curd,cardamom powder (elaichi)

Rajasthani Style Oliya Recipe (Sweetened Rice Yogurt Pudding Recipe), 1 cup Curd (Dahi / Yogurt),4 tablespoon Sugar - change according to your taste,1 tablespoon Cashew nuts - chopped,4 tablespoon Milk,4 Saffron strands,1/2 cup Cooked rice,1 teaspoon Cardamom Powder (Elaichi), 35, Rajasthani, We begin making the Rajasthani Style Oliya Recipe (Sweetened Rice Yogurt Pudding Recipe) by soaking the rice in water for 15 minutes.
Then pressure cook the rice for about 2 whistle.
Release the pressure naturally and allow it to cool down completely and mash a little.Beat the curd and milk in a bowl to a consistency that you are looking for it can be thick or if you require it to be watery you can add some water.
Add the boiled rice, sugar, cardamom powder and mix well.Now to serve just add few strand of saffron over the top and some chopped cashew nuts.
Serve the Rajasthani Style Oliya Recipe (Sweetened Rice Yogurt Pudding Recipe) as a main dish during your fasting season along with a glass of Gajjar Lauki Juice Recipe (Bottle Gourd Carrot Juice).
You can also serve it after Rajasthani Dal Muthiya Recipe to have a light dessert., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Rajasthani_Style_Oliya_Recipe_Sweetened_Rice_Yogurt_Pudding_Recipe_.jpg, 7
Ingredients: turmeric powder,potato,salt,green,mustard oil,asafoetida,eggsplant,panch four masala,sugar,pumpkin,oil,dijon mustard,cowpea pod,radish,parwal,drumsticks,trumpet

 Bengali Style Mixed Vegetable (Recipe In Hindi),  1-1 / 2 teaspoon Panch Four Masala, 1/2 teaspoon Asafoetida, 1 cup eggplant - chop,1 cup trumpet - chop, 1 cup potato - chop, 1/2 cup radish - cut, 3 green - cut, 1/2 Teaspoon Sugar, 2 drumsticks - cut in half, 1/2 cup cowpea pod - cut, 3 tablespoons Dijon mustard, mustard oil - as per use, 1/2 teaspoon turmeric powder, salt - as per taste, 1 cup pumpkin - chop, 4 tablespoons oil, 1/2 cup parwal - Cut, 50, Bengali Recipes, To make chor chori, first wash and chop the sari vegetables well.
Keep it aside.
Now heat oil in a pan.
Add all the vegetables, turmeric powder and mustard paste to it.
Mix all and cover the pan and let it cook for 5 to 10 minutes.
After the vegetable is cooked, turn off the gas and keep it aside.
Now heat oil in another pan.
Add asafoetida, five spices and green chili immediately.
Allow to cook for 30 seconds.
After 30 seconds, add the cooked vegetables and mix it.
Now add salt and sugar to it.
Mix it all.
After 2 minutes add 1 to 2 teaspoons of mustard oil, mix and garnish with green coriander.
Serve chor chori with Bengali leek and Bengali lentils for day or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/CHORCHORI.jpg, 17