anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,rice,ghee,baking soda,cardamom powder (elaichi),jaggery dissolved,quinoa

Quinoa Sweet Paniyaram Recipe, Ghee - for cooking,1 teaspoon Baking soda,1 cup Jaggery - dissolved in water,1/2 cup Quinoa,1 teaspoon Cardamom Powder (Elaichi),1/2 teaspoon Salt,1/2 cup Rice, 50, South Indian Recipes, To begin making the Quinoa Sweet Paniyaram Recipe, first soak the rice and quinoa separately for at least 4 hours.Then, drain the water and grind them both separately into a smooth batter with a little water, ensuring that the batter is thick and not runny.Warm a pan and add 1 cup grated jaggery with 1 tablespoon of water.
Heat until it’s melted and turns into a syrup.
Filter the syrup through a sieve to get rid of the sediments.Add the jaggery syrup into batter and mix well.
The batter will thin down a bit now, but that is expected.Add cardamom powder, cooking soda and salt mix well.
Leave the batter to rest for about 15 to 20 minutes.Heat a paniyaram pan, add ghee or oil in each depression and pour some batter into it.
Cook the Quinoa Sweet Paniyarams till they turn light brown from one side, then flip each paniyaram using a skewer and cook them the other side.
Add ghee or oil as needed.Once cooked and they light brown from both sides, transfer them to a plate and serve hot., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Quinoa_Sweet_Paniyaram.jpg, 7
Ingredients: salt,arhar dal (split toor dal),mustard seeds,coconut,asafoetida (hing),green toor dal (pigeon pea),rice rava,black peppercorns,curry leaves,white urad dal (split),dry red chillies,cumin seeds (jeera),chana dal (bengal gram dal),sunflower oil

Togarikalu Akki Recipe - Karnataka Style Rice Rava Upma with Fresh Pigeon Peas, 1 teaspoon White Urad Dal (Split),3 tablespoons Fresh coconut - grated,2 cups Rice rava,2 teaspoons Cumin seeds (Jeera),Salt - to taste,1 teaspoon Mustard seeds,1 teaspoon Whole Black Peppercorns,1 teaspoon Chana dal (Bengal Gram Dal),2 Dry Red Chillies,1 tablespoon Sunflower Oil,4 tablespoons Arhar dal (Split Toor Dal),1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves,1 cup Fresh Green Toor Dal (Pigeon Pea), 20, Karnataka, To begin making Togarikalu Akki Recipe, make a coarse mix of toor dal, cumin seeds and peppercorns using a mixer grinder and keep aside.Heat oil in a pressure cooker on medium heat, add the mustard seeds, chana and urad dal and let it crackle.Add the red chillies, asafoetida and curry leaves and let it splutter.Add the fresh pigeon peas and saute for a minute.Now, add the ground toor dal mix and saute for another minute.Add the rice rava, 3 1/2 cups of water, season with salt, close the lid and cook till one whistle and switch off the flame.
Allow the pressure release naturally, open the lid and fork it up so it doesn't stick to each other.
Serve the Togarikalu Akki Recipe in kids lunch box or for breakfast along with a hot cup of masala chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Togarikalu_Akki_Recipe_Karnataka_Style_Rice_Rava_Upma_with_Fresh_Pigeon_Peas.jpg, 14
Ingredients: tomato,salt,coriander (dhania) leaves,red chilli powder,onion,lemon,black pepper powder,green chillies(),kala chana (brown chickpeas)

Indian Style Kala Chana Salad Recipe, Salt - as required,1 Tomato - finely chopped,2 cups Kala Chana (Brown Chickpeas) - soaked overnight and boiled,1/2 teaspoon Black pepper powder,1 Onion - finely chopped,2 Green Chillies - finely chopped (adjustable),1 Lemon juice,1/2 teaspoon Red Chilli powder,Coriander (Dhania) Leaves - , 30, North Indian Recipes, To begin making the Indian Style Black Chickpea Salad recipe, wash and soak the chana in water,and leave it overnight.
In a pressure cooker, add the chana and water and pressure cook for 6 whistles on high flame, reduce the flame and continue to cook for 15 more minutes.
Turn off the flame.
Allow the pressure to release naturally, drain the water and transfer the chana into a bowl and set aside.
In a mixing bowl, combine the kala chana, onion, tomato and green chilliesMix everything properly and add black pepper powder, salt, lemon juice and coriander leaves.Mix everything well and serve it immediately.
Serve Indian Style Black Chickpea Salad along with Gujarati Dal, Roti and Bhindi Masala Recipe (Bhindi Tamatar Ki Sabzi) Rice for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Kala_Chana_Salad_With_Cucumber_Tomatoes_Onions_Green_Chillies-6.jpg, 9
Ingredients: salt,wheat flour,green chilli,ghee,cauliflower (gobi),methi leaves (fenugreek leaves),red chilli powder,water,onion,garlic,cumin seeds (jeera),turmeric powder,sunflower oil

Cauliflower And Methi Paratha Recipe, 1 cup Methi Leaves (Fenugreek Leaves) - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli - finely chopped,2 cups Cauliflower (gobi) - grated/finely chopped,Salt - to taste,1/2 cup Water,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Salt,5 Garlic,1 tablespoon Sunflower Oil,1 cup Whole Wheat Flour,1/2 Onion - finely chopped,Ghee - for smearing,1/2 teaspoon Red Chilli powder,2 teaspoon Sunflower Oil, 60, Indian, To begin with Cauliflower And Methi Paratha Recipe, firstly heat oil in a kadhai.
When the oil gets heated, add cumin seeds.Once the cumin seeds starts crackling, add finely chopped onion and fry till onion turns pinkish and soft.Add finely chopped garlic and green chilies and stir till the raw smell of garlic goes away.Once it is done, add grated cauliflower and let it cook for another 10 minutes.Now add the finely chopped methi leaves and stir till the methi leaves are cooked.Add turmeric and red chili powder and stir.Finally, add salt according to your taste, mix and switch off the gas.
Let the stuffing cool down.While the stuffing cools down, make the dough for the parathas.
Add salt and oil to wheat flour and mix.Mould it into a soft yet firm dough by adding water little at a time.
Cover the dough with muslin cloth for 30 minutes.Make small balls from the dough of equal size.
The size should be a little bigger than the table tennis ball.Roll the dough ball into a little bit of dry wheat flour and roll it into small thick flat round shape.Place 2 tablespoon of the stuffing on it and close from all sides.
Dust it in dry whole wheat flour and roll it into bigger round shapes, just like a chapati.If you see any air bubbles while rolling, simply pat it gently with your fingertips.Then apply 1 teaspoon ghee on the frying pan and place the paratha on it.After 2-3 minutes, apply 1 teaspoon ghee on the upper side and turn.
Let it cook for 2-3 minutes more.Serve Cauliflower And Methi Paratha Recipe with Dhaniya Pudina Chutney and Pumpkin Raita.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Cauliflower_And_Methi_Paratha.jpg, 13
Ingredients: salt,ginger,cardamom (elaichi) podsseeds,milk,red chilli powder,cloves garlic,curd,onion,cumin seeds (jeera),ghee,oil,gram arhar dal (split toor dal) toor dal,green chillies

Awadhi Style Sultani Dal Recipe, 1 cup Curd (Dahi / Yogurt),2 Cardamom (Elaichi) Pods/Seeds - torn,Ghee - or oil for cooking,250 gram Arhar dal (Split Toor Dal) -  250 grams toor dal,125 grams Fresh cream,1 inch Ginger - chopped,Salt - to taste,500 ml Milk,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,2 Green Chillies - slit,1 Onion - chopped,4 cloves Garlic - chopped, 40, Awadhi, We begin making the Awadhi Style Sultani Dal Recipe by pressure cooking the dal with 2 cups water, add a little turmeric powder and salt , let it cook for 4 whistles, release the pressure naturally once it is done.Once done transfer it into a sauce pan and using a muddler, muddle the dal into a smooth coarse paste by adding a little water.Heat the saucepan and then add milk, cream and curd then start mixing it slowly till the dal thickens.In the mean time keep the tempering ready by heating a heavy bottomed pan  with and add the cumin seeds, let it splutter for few seconds.
Add the chopped ginger, garlic and onions, saute for few minutes till it is translucent.
Finally,add in the green chilies and dry red chili powder and reduce the heat.Pour in the tempered spice on top of the dal and give it a stir.
Serve the Awadhi Style Sultani Dal Recipe along with Awadhi Style Bakarkhani for a yummy lunch meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-26/Rich_Awadh_Cuisine_Sultani_Dal_Recipe_Toor_Dal_With_Cream_Yogurt-2.jpg, 13
Ingredients: tomato,turmeric powder,salt,ginger,rice,ghee,cinnamon,red chilli powder,mint,onion,garlic,coriander powder,cottage cheese,cardamom,bay leaves,oil,green chillies,pepper

 Paneer Biryani Recipe,  1 tsp coriander powder, 1/2 tsp red chili powder, 2 inch ginger, 3 long, 2 tbsp ghee, 4 sprig of mint - finely chopped, oil - as per use, 5 tomatoes - finely chopped, 2 green chillies, 2 bay leaves,2 cups rice, 1 inch cinnamon, 1 small Teaspoon turmeric powder, 2 cardamom, 1 tsp whole pepper, salt - as per taste, 250 grams cottage cheese - cut, 4 long garlic, 2 onions - thin and straight cut, 55, Indian, To make Paneer Biryani Recipe, first prepare all the ingredients.
Wash the rice 2-3 times with water and keep it aside.
In a mixer grinder, add garlic, ginger, green chilies and grind them.
Keep the paste separately.
Add long, cardamom, black pepper, cinnamon to the mixer grinder and grind it into a powder.
Keep it separately.
In a pressure cooker, heat the ghee as per the usage.
Add onions and cook until light brown.
Now add ginger garlic chilli paste and cook for 3 to 4 minutes.
After 4 minutes add tomatoes and some ghee and cook till the tomatoes become soft.
After the tomatoes are soft, add bay leaves, turmeric powder, red chili powder, coriander powder, mix and let it cook for 4 to 5 minutes.
Add mint and rice and mix.
Add 3 cups of water, cottage cheese, salt, mix and close the cooker.
Cook till 2 cities come and use the flame of gas.
Allow to cook for 4 minutes and turn off the gas.
Let the pressure drain automatically.
Open the cooker and keep it aside for 5 minutes.
Now mix and serve the rice.
Serve Paneer Biryani Recipe along with Bundi Raita and Papad for dinner.
You can also make it for your home parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Priya__Suresh/Paneer_Biryani_Recipe-1.jpg, 18
Ingredients: tomato,salt,ginger,kashmiri red chilli powder,bay leaves (tej patta),cardamom (elaichi) podsseeds,asafoetida (hing),dry red chilli,sugar,cinnamon stick (dalchini),cumin seeds (jeera),coriander powder,potato (aloo),turmeric powder,cloves (laung),pointed gourd (parval),garam masala powder,sunflower oil

Bengali Aloo Potol er Dalna Recipe - A Traditional Vegetable Side Dish, 1 teaspoon Kashmiri Red Chilli Powder,1 Dry Red Chilli,1 teaspoon Sugar,Sunflower Oil - for cooking,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Cardamom (Elaichi) Pods/Seeds,1 inch Ginger - grated,1 Tomato - finely chopped,1/2 teaspoon Garam masala powder,2 teaspoon Coriander Powder (Dhania),2 Bay leaves (tej patta) - torn,2 Cloves (Laung),3 Potatoes (Aloo) - peeled and diced,8 Pointed gourd (Parval) - peeled and cut into diced,1/4 teaspoon Asafoetida (hing),1 teaspoon Turmeric powder (Haldi), 65, Bengali Recipes, To begin making the Bengali Aloo Potol er Dalna Recipe, first prep all the ingredients, get them together and keep ready.We will cook the dish directly in a pressure cooker.
In the traditional method, you would cook both the aloo and potol separately and then make the masala and add to it.
The following method, is a healthy way of cooking the recipe and uses much less oil.Heat a teaspoon of oil in the pressure cooker.
Add the cumin seeds, dry red chilies, the cinnamon, cloves, cardamom and saute till the aromas are released.
Add the chopped tomatoes and saute till the tomatoes soften.Once the tomatoes soften, add the turmeric powder, chili powder, coriander powder, garam masala, salt the chopped vegetables and stir.
Add 1-1/2 of water, cover the pressure cooker and allow it to cook until you hear three to four whistles.After three to four whistles, turn the heat to low and allow it to simmer for about 2 minutes and turn off the heat.Allow the pressure to release naturally.
once the pressure is released, open the pressure cooker the the Aloo Potol er Dalna should be done.
If the gravy is too watery, simmer and allow the water to evaporate and let the gravy thicken.
Once done, check the salt and spices and adjust to suit your taste.
Turn off the heat and transfer to a serving bowl.
Serve the Aloo Potol er Dalna as a side dish along with Bengali Chirer Polao Recipe, Phulka and a Bengali Cholar Dal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Baisali_Mukherjee/Bengali_Alu_Potol_er_Dalna_Recipe_-_A_Traditional_Vegetable_Side_Dish-1.jpg, 18
Ingredients: tomato,salt,sunflower oil,mustard seeds,asafoetida (hing),curry leaves,dry red chillies,onion,mint leaves (pudina),green chillies,cumin (jeera) seeds

Onion Palya Recipe - Vengaya Poriyal Recipe, 1/2 teaspoon Mustard seeds,2 sprig Curry leaves,Mint Leaves (Pudina) - small bunch chopped,Salt - to taste,2 Green Chillies - slit,2 Dry Red Chillies,4 Onions - thinly sliced,1/4 teaspoon Asafoetida (hing),1 teaspoon Sunflower Oil,1/2 teaspoon Cumin (Jeera) seeds,1 Tomato - chopped, 20, South Indian Recipes, To begin making Eerulli Palya Recipe-Onion Poriyal Sabzi Recipe prep all the ingredients and keep them ready.Preheat oil in a pan over medium heat; add the mustard seeds and allow it to crackle.Once it crackles, add the cumin seeds and red chillies and roast for a few seconds.
After a few seconds, stir in the curry leaves and the sliced onions and green chillies.Saute the onions on low to medium heat until it becomes slightly soft and tender and browned as well.
Once the onions have that light golden brown texture, add the tomatoes and allow it to cook until it softens.Once the tomatoes softe, add the turmeric powder, red chilli powder and stir well to combine.
Cover the Eerulli Palya and cook for few more minutes until you get a masaledar texture and taste.
Adjust the salt and chilli accordingly at this stageOnce done, you can optionally stir in chopped mint leaves and coriander leaves and transfer the Eerulli Palya to a serving bowl and serve hot.Serve Eerulli Palya Recipe with hot steamed rice, Jolada Roti, Beetroot Poriyal Recipe,  Pasi Paruppu Masiyal and Vellarikka Kosumalli  for a South Indian lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Eerulli_palya_recipe_Onion_Poriyal_Sabzi_recipe_1_1600.jpg, 11
Ingredients: salt,ginger,green chilli,coriander (dhania) leaves,fennel seeds (saunf),asafoetida (hing),curry leaves,white urad dal (split),garlic,onion,sunflower oil brush,mint leaves (pudina),chana dal (bengal gram dal)

Tamil Nadu Style Masala Dal Vada Recipe, 1 inch Ginger - crushed,2 teaspoon Sunflower Oil - to brush,Salt - to taste,2 Garlic - finely chopped,1 Onion - chopped,1 teaspoon Fennel seeds (Saunf),1/2 cup White Urad Dal (Split) - soaked overnight,2 tablespoon Coriander (Dhania) Leaves - chopped,1 sprig Curry leaves - chopped,2 tablespoon Mint Leaves (Pudina) - chopped,1 cup Chana dal (Bengal Gram Dal) - soaked overnight,3 Green Chilli - adjust,1 pinch Asafoetida (hing), 260, South Indian Recipes, To prepare Baked Masala Dal Vada recipe, soak chana dal and urad dal  for 3 -4 hours.Keep some 2 tablespoon separately and grind the dals separately in a mixer by straining any excess water.
Grind it to a coarse mixture and take it out.
Mix the ground dal along with onion, mint, coriander, curry leaves, fennel seeds, salt and hing.
Adjust the seasonings and mix the dals that you had kept separately to make the batter a bit thick such that it holds together while shaping.Heat a kadai with enough oil to fry, add a drop of the batter to check if it is hot before frying.
Take the vada mix and make them into patties with hand and carefully drop them into the oil.
Use a skimmer to keep turning the vadas and fry them on both the sides till it is golden brown.
Take them out and drain it over the tissue paper or a paper napkin and serve.
Serve this Masala Dal Vada recipe with Masala Chai on a damp and rainy evening to get the best feel out of it! You can also pair it up with a creamy Paal Payasam Recipe (Rice Kheer/Pudding)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/baked_masala_dal_vada_recipe.JPG, 13
Ingredients: salt,goan recheado masala,virgin olive oil,mackerel fish,sooji (semolina rava)

Goan Style Recheado Bangdo Recipe | Stuffed Mackerel, 6 Mackerel fish - cleaned and slit,1/2 Cup Goan recheado masala,Salt - to taste,Extra Virgin Olive Oil - to shallow fry,1 Cup Sooji (Semolina/ Rava), 75, Goan Recipes, To begin making Goan Style Recheado Bangdo Recipe | Stuffed Mackerel, remove the head and tail of the mackerels.Slit them in the center all the way from head to tail.
If possible, remove the bone or else leave it on.
Wash them well for 3-4 times.Apply salt and keep them for 5 minutes.Now stuff in Recheado paste properly inside the Mackerels.Rub a little of the spice paste on the outside of the fish too, on both the sides of the Mackerels.Let them marinade for at least an hour.
You can keep them refrigerated overnight to get even more delicious recipe when done.Coat them with semolina on both the sides.Heat a skillet, add a tablespoon of oil.Place these mackerels on top of the oil and let them cook on medium high heat for about 5 minutes.Flip and let them cook on the other side too, till done.Remove when they look all crispy brown on both the sides.Serve Goan Style Recheado Bangdo Recipe | Stuffed Mackerel as a complete meal when paired along with Steamed Rice, Moryechi Xacuti Recipe (Goan Style Shark Curry) or a Goan Mackerel Curry (Bangdyache Hooman) Recipe and enjoy!, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/reachado_bangdo_recipe_goan_style.jpg, 5
Ingredients: salt,soybeans (whole soya dal),idli rice,water,ghee making,methi seeds (fenugreek seeds),chana dal (bengal gram dal),white urad dal

High Protein Soya Dosa Recipe, 1-1/4 cups White Urad Dal (Whole),1 cup Soybeans (Whole Soya dal),Ghee - for making the dosa,Water - as required,1 teaspoons Methi Seeds (Fenugreek Seeds),1 teaspoon Chana dal (Bengal Gram Dal),4 teaspoons Salt,2 cups Idli Rice, 405, South Indian Recipes, To begin making High Protein Soya Dosa Recipe, we will first make the soya dosa batter.
First we will soak all the ingredients.
Soak the soy bean separately in a bowl.
In a bowl soak the urad dal, methi seeds and chana dal together.
In another bowl, soak the rice.
Soak them for at least 6 hours or overnight.Once soaked, you can grind them.
Into a mixer grinder, add the soaked urad dal and methi seeds.
Add little water at a time and grind to make a thick flowing batter.Transfer the ground urad dal into a large bowl.
In the same mixer grinder, add the rice and add just little water at a time and make thick batter.
Transfer the rice into the same bowl as the urad dal.
Similarly, grind the soaked soya bean adding little water at a time to make a thick batter and add it to the same bowl as the rice and dal.Add the salt and stir well to combine.
Cover the bowl and ferment the High Protein Soya Idli & Dosa Batter for 8 hours/ overnight.
Once fermented, give it a stir gently.
You can make idli the first day when batter is fresh with air pockets.
Refrigerate the High Protein Soya Idli & Dosa Batter in an airtight container for 4 to 5 days and use it as required.The next step is the make the dosa, stir the fermented batter, and add just a little water to adjust the consistency for making dosa.
It should be a smooth flowing batter and not thick.
Preheat a dosa tawa over medium heat.
Pour a ladleful of the soya dosa batter and spread it in concentric circles until you get a thin 6 to 8 inch dosa.
Drizzle ghee around the inside and outside edges.Cook on medium heat and once you notice the soya dosa turn golden brown, flip and cook on the other side for a few seconds.
Flip back again, fold the soya dosa and serve hot.
Serve this High Protein Soya Dosa Recipe for breakfast along with Coconut Chutney, Varutharacha Sambar and filter coffee., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/High_Protein_Soya_Dosa_Recipe_Video_5_1600.jpg, 8
Ingredients: sunflower seeds,salt,mint leaves (pudina),virgin olive oil,carrot,cloves garlic,black peppercorns,red wine vinaigrette (juice lemon),onion,feta cheese,beetroot,dried oregano

Simple Winter Salad With Beet, Carrots & Feta Recipe, 3 tablespoon Extra Virgin Olive Oil,1 Beetroot - thinly sliced like juliennes,2 Carrots (Gajjar) - thinly sliced like juliennes,Salt - to taste,1 teaspoon Whole Black Peppercorns - coarsely pounded,2 sprig Mint Leaves (Pudina),1 teaspoon Dried oregano,2 cloves Garlic - finely chopped,1 tablespoon Sunflower seeds,1 teaspoon Honey,1 teaspoon Extra Virgin Olive Oil,5 tablespoon Red Wine Vinaigrette - (juice of one lemon),3 tablespoons Feta Cheese - crumbled,1 Onion - thinly sliced, 35, Continental, To begin making the Simple Winter Salad With Beet, Carrots & Feta Recipe by prepping the ingredients in a large mixing bowl and keep it aside.
Add ice cubes on the vegetables to keep it fresh and crisp for the salad.In a small mixing bowl, add all the ingredients for dressing and whisk it till it combines.
Adjust the salt and pepper and check for the seasoning.Add the dressing to the vegetables and add the sunflower seeds and toss it over.
Add the tossed vegetables on a  serving plate.
top it up with feta cheese.In a small bowl, crumble the feta cheese and mix it up with olive oil and oregano and top the served salad with some crumbled feta cheese.Serve the Simple Winter Salad With Beet, Carrots & Feta Recipe as a light appetizer for a party along with Paneer And Grapes Platter Recipe - Healthy Party Appetizer., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Simple_Winter_Salad_With_Beet_Carrots__Feta_Recipe.jpg, 12