anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,pav bhaji masala,salt,cheese,coriander (dhania) leaves,pasta fusilli per instructions on packet,potato (aloo),cauliflower (gobi),green peas (matar),chaat masala powder,carrot,red chilli powder,red chilli sauce,red yellow green bell peppers (capsicum),onion,lemon,turmeric powder,butter

Pav Bhaji Flavored Pasta Recipe-Fusion Fusilli Pasta, 1 tablespoon Lemon juice,1/4 cup Green peas (Matar) - blanched,1/2 cup Tomato - chopped,1/4 cup Red Yellow and Green Bell Peppers (Capsicum) - chopped,1/4 teaspoon Chaat Masala Powder,1/2 cup Potato (Aloo) - boiled & mashed,Salt - to taste,2 tablespoons Cheese - grated,Coriander (Dhania) Leaves - a few sprigs,3 tablespoons Butter,1/2 teaspoon Red Chilli powder,2 cup Pasta  Fusilli - cooked as per instructions on packet,1/2 cup Onion - chopped,1/4 cup Cauliflower (gobi) - chopped & blanched,1 tablespoon Red Chilli sauce,1/4 teaspoon Turmeric powder (Haldi),1/4 cup Carrot (Gajjar) - chopped,2 teaspoons Pav bhaji masala, 35, Fusion, To begin making Pav Bhaji Flavored Pasta Recipe-Fusion Fusilli Pasta, get all the prep done.
Blanch veggies, boil potatoes in a pressure cooker and mash, chop all the veggies needed.Heat a kadai/wok with butter on a medium heat.
Once the butter is hot enough, add onions and saute till they soften and turn pinkish in butter.
Keep a medium flame/heat through out.Once the onions are translucent and pinkish, add carrots, saute for a few seconds, add bell peppers and saute for a minute or two, till they are half cooked.Now add the finely chopped tomatoes, saute and let them cook well till mushy.Once the tomatoes are cooked till mushy, add red chili powder, turmeric powder, chaat masala and pavbhaji masala.Saute well till everything gets mixed very well and the masalas are evenly mixed.Now add boiled and mashed potatoes, blanched peas and cauliflower.
Add in a little amount of water (about 2 tablespoons max), season with salt, and mash the pav bhaji flavoured masala very well with a wooden or steel masher.
Adjust water as needed.Now add red chili-garlic sauce, mix and switch off heat and add lemon juice.
Check for salt and spices, and adjust if required.In another wok, heat a little butter and toss the precooked pasta in it once the butter is heated.Add this buttery Pastas into pav bhaji masala and mix the Pav bhaji pasta well to coat.Serve this fascinating Pav Bhaji Flavored Pasta Recipe-Fusion Fusilli Pasta after garnishing with generous amount of grated cheese, with a crusty bread like Tandoori Chicken Crostini or Garlic Bread with Herb Butter for side and Rasgulla Custard Pudding  for dessert.
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Ingredients: tomato,basmati rice,green chillies,ginger,salt,bay leaves (tej patta),cardamom (elaichi) podsseeds,coriander (dhania) leaves,green moong sprouts,black peppercorns,onion,cumin seeds (jeera),cinnamon stick (dalchini),cloves (laung),sunflower oil

Moong Sprouts Pulao Recipe, 1 cup Basmati rice,8 Whole Black Peppercorns,3/4 cup Green Moong Sprouts,1/2 inch Ginger - grated,1 inch Cinnamon Stick (Dalchini),-3 Green Chillies - sliced,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1 Bay leaves (tej patta),2 tablespoons Coriander (Dhania) Leaves - chopped,1 Tomato - diced,2 Cloves (Laung),Sunflower Oil - as needed,1/2 teaspoon Cumin seeds (Jeera),1/2 cup Onion - sliced, 50, Indian, To begin making the Moong Sprouts Pulao recipe, soak rice in water for atleast 10 minutes or you can start this as your first step of preparation which will give you enough time to soak.Heat oil in a thick bottomed pan, add cinnamon, cardamom, cloves, peppercorns, cumin and bay leaf let them crackle and take care as they can burn easily.Add green chillies and stir followed by onions and grated ginger and a pinch of salt to enable them to cook faster.Toss in the tomatoes and mint leaves and cook until the tomatoes are soft but not mushy.
Now tip in the sprouts and little salt and stir it around.Drain the rice from water and add it into the pan.Mix everything gently and add 2 cups of water, season with salt and bring this to a boil.Cover the lid, simmer and cook for 10 to 15 minutes or until all the water has evaporated.Let this rest for 10 minutes before you serve.
Gently fork out the grains so they remain separate.
Garnish with coriander and serve hot.Serve Moong Sprouts Pulao along with Avocado Raita, Onion Tomato Cucumber Raita for a wholesome and a fulfilling weekday meal.
You can even pack it in your kids lunch box.
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Ingredients: milk,jaggery,saffron strands,water,ragi flour (finger millet nagli),dry ginger powder,almond meal (badam powder),cardamom powder (elaichi),ghee butter

Sweet Yeast Malt Recipe - Healthy Yeast Kanji / Porridge Recipe, 2 teaspoons Almond Meal (Badam Powder),1/2 teaspoon Dry ginger powder,1/2 cup Water,Saffron strands - a pinch - optional,1/2 teaspoon Cardamom Powder (Elaichi),1 teaspoon Ghee - or butter,2 cups Milk,2 tablespoons Ragi Flour (Finger Millet/ Nagli),1 teaspoon Jaggery, 20, South Indian Recipes, To prepare Sweet Ragi Malt Recipe, melt ghee in a saucepan and add the ragi flour to it.
Roast it well on a medium flame until it changes color and gives the aroma of roasted flour.Then reduce the flame and pour water to the roasted flour.
Keep whisking continuously and you will begin to notice it will start to thicken.At this stage pour the milk and keep stirring well ensuring that there are no lumps in the Ragi Malt.Add jaggery, cardamom powder, saffron and almond powder to it.
Cook in medium flame until the Ragi Malt/ Kanji becomes little thick like porridge.
Once done, turn off the heat and serve.Serve Sweet Ragi Malt Recipe as a healthy power packed breakfast or a mid afternoon snack to keep your body strong and healthy., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/SWEET_RAGI_MALT.jpg, 9
Ingredients: amaranth seeds (rajgira),salt,tme leaves,sunflower oil plus brushing,cloves garlic,black pepper powder,potato (aloo),green chillies,butter

Healthy Amaranth Potato Thyme Croquette Recipe, 1 tablespoon Black pepper powder,3 cloves Garlic - grated,3 tablespoon Fresh Thyme leaves - chopped,Salt - to taste,2 Green Chillies - finely chopped,3/4 cup Amaranth Seeds (Rajgira) - roasted,1 tablespoon Butter,1 tablespoon Sunflower Oil - plus little more for brushing,4 Potatoes (Aloo) - hard-boiled, 50, Continental, To begin making the Amaranth Potato Thyme Croquette, preheat your oven at 180 C.The potatoes should be hard-boiled, it must not be mushy.
Grate the potatoes and set aside.On a low flame, roast the Amaranth seeds until it crackles.Heat a skillet, add the oil followed by the chopped green chilli, grated garlic and chopped thyme.Add the grated potatoes, butter, salt, crushed pepper and mix well to combine.
Add the roasted amaranth seeds into the potato mixture and stir until well combined.Shape the Amaranth Potato Thyme mixture in to lemon-sized balls or using your palm make an oval shape croquette.
Roll this ball over the Amaranth seeds until coated on all sides.Brush will the Croquette with oil and bake for about 20 minutes in oven mark until crisp and evenly browned on all sides.Serve the Amaranth Potato Thyme Croquettes along with masala chai for a tea time snack during the monsoons or even pack them into your kids school lunch box.
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Ingredients: salt,eggs,almond meal (badam powder),vanilla,flour (maida),icing sugar,butter

Financiers Recipe - French Almond Tea Cake, Butter - for greasing pans,1/4 teaspoon Salt,1/2 cup All Purpose Flour (Maida),3/4 cup Butter,1/4 teaspoon Vanilla Extract,3/4 cup Icing Sugar,1 cup Almond Meal (Badam Powder),5 Egg whites, 50, French, To begin making the Financiers Recipe (French Almond Tea Cake), we will first grease the Financiers Molds or the mini muffin molds and keep aside.
Preheat the oven to 200 C.Next to begin making the Almond Tea Cake, we will first add the almond flour, sugar, flour and salt in a bowl.
Using a cake beater beat all the ingredients well until it is well combined.
Next add the egg whites, vanilla extract and beat until fluffy and almost soft peaks form.The mixture will feel very soft of almost pouring consistency but will not have a stiff peak consistency.
You don't have to beat the cake batter until it reaches that stage.
Once done, spoon the Almond Tea Cake Batter into the greased molds and bake in the preheated oven until you notice the cake is firm when you tap on the top.
It will also get a delicate brown color on the top.
Once you notice that it's turning brown from the top, turn off the oven and remove the Financiers Recipe (French Almond Tea Cake) from the oven and allow them to cool.
These tea cakes also firm up in the cooling process.
Once cooled, remove them from the pan and serve.You can serve these French Almond Tea Cake along with your tea or have to along with your Expresso coffee., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cakes/Financiers_Recipe_French_Almond_Tea_Cake-1_1600.jpg, 7
Ingredients: peaches,pineapple,pears,mango (ripe),strawberries,curd,butter,vanilla,condensed milk,plum,cinnamon powder (dalchini)

Baked Yogurt With Honey Cinnamon Grilled Fruits Recipe, 1 cup Curd (Dahi / Yogurt),1 cup Fresh cream,1 cup Pineapple - sliced,4 Strawberries - sliced,1 cup Condensed Milk,1 Mango (Ripe) - sliced,1 tablespoon Butter,3/4 teaspoon Vanilla Extract,1 Pears - sliced,2 Plum - sliced,1/2 teaspoon Cinnamon Powder (Dalchini),2 Peaches - sliced, 60, Continental, To begin making Baked yogurt with honey cinnamon grilled fruits, first pre-heat the oven to 160 degree CelsiusAdd the yogurt to a mixing bowl and whisk.Add the cream, condensed milk and vanilla extract if using.
Whisk till everything blends well.Pour the mixture into 5-6 ramekins.Make a water bath by pouring water in a baking tray till it is half filled.Place the ramekins in the water bath and bake for about 18-20 minutes or till the mixture is just set.Cool and refrigerate for a couple of hours.To make the topping, heat and brush a grill pan with the butter.Place the fruit slices on the pan and grill for 1-2 minutes, till you see grill marks on the slice.
This time may change depending on the fruit used.Whisk the honey and cinnamon in a small bowl.Brush it on the fruit slices.Take the fruits slices off the heat.Cool completely and place them on top of the cold baked yogurt and serve Baked yogurt with honey cinnamon grilled fruits as a Dessert., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Baked_yogurt_with_honey_cinnamon_grilled_fruits.jpg, 11
Ingredients: rice,capsicum (green),saltoil,capsicum (red),cloves garlic,coriander(),onion,broccoli,lemon,black pepper powder,green chillies

Broccoli and Pepper Rice Recipe - Broccoli & Pepper Rice (Recipe In Hindi),  1 capsicum (green) - finely chopped, as per taste, 1 onion - finely chopped, 2 tablespoons lemon juice,1 rice, 2 green chillies - finely chopped, 1/2 cup broccoli - finely chopped, 2 teaspoons black pepper powder, coriander - finely chopped (little), salt - 1 tablespoon oil, 3 cloves garlic - finely chopped, 1 capsicum (red) - finely chopped, 60, Indian, To make Broccoli and Pepper Rice, firstly cook the rice.
In a saucepan, add 2 cups of water, salt, oil, lemon juice along with rice.
Cook until the rice is cooked.
After cooking, cover and keep it aside to cool.
Now heat oil in a pan.
Add onion, green chilli, capsicum and cook until the capsicum becomes soft.
After the capsicum is cooked add broccoli and mix it well.
Cook until the broccoli becomes soft.
Now add cooked rice, black pepper powder, salt and coriander leaves.
Mix, cook for 2 more minutes and serve hot.
Serve Broccoli and Pepper Rice with cucumber and chilli raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Broccoli_Pepper_Rice_Recipe_Pulao-1.jpg, 11
Ingredients: salt,wheat flour,red bell pepper (capsicum),dill leaves,ginger,red chilli powder,water,cloves garlic,gram flour (besan),onion,broccoli florets blitzed,turmeric powder,sunflower oil

High Protein Broccoli and Dill Stuffed Paratha Recipe, 1 teaspoon Turmeric powder (Haldi),Sunflower Oil,Water - as required,1 teaspoon Salt,1 inch Ginger - chopped,Salt - to taste,1 Red Bell pepper (Capsicum) - chopped,1 teaspoon Red Chilli powder,1/2 cup Gram flour (besan),1 Onion - chopped,1 cup Whole Wheat Flour,4 cloves Garlic - chopped,1/2 cup Dill leaves - chopped,1 cup Broccoli - florets blitzed into small pieces, 55, North Indian Recipes, We begin making the High Protein Broccoli and Dill Stuffed Paratha Recipe by mixing for the dough, add all the ingredients and add water slowly and knead it into a firm and non-sticky dough.
Keep it aside covered.Now to make the stuffing, heat a sauce pan, crackle the cumin seeds and asafetida.
Add in the chopped vegetables and saute till it is cooked.In a separate bowl add the red chilli powder, salt Besan flour and water, mix well, keep it aside.
Then add it to the sautéing vegetables.Mix well and cook till it is cooked.
Check for seasoning and saute well.
Leave it to cool down.Now to begin making the paratha, keep some flour aside for dusting.
Divide the dough into large lemon side balls.Dust the dough portions in flour, flatten it and roll it into a 3 inch diameter circle.Now add the Broccoli and Bell peppers Mixture, add about a tablespoon in the center.
Close the paratha by folding it from all the side like a dumpling and seal it properly and flatten it.
Take care, the filling can ooze out if the dough is rolled out too thin.Now to cook the Protein Broccoli and Dill Paratha, first preheat the skillet on medium heat.
Place the rolled paratha on top and allow it to cook on one side.
After about 10 to 15 seconds, flip the paratha.At this stage, smear some oil or ghee to cook the paratha.
Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides.Proceed the same way with the remaining dough portions and serve the parathas hot.Serve the High Protein Broccoli and Dill Stuffed Paratha Recipe as a Lunch meal for your kids lunch box or have it during lunch on Sunday.
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Ingredients: tomato,black cardamom (badi elaichi),elephant yam (suransenairatalu),ginger,kashmiri red chilli powder,salt,coriander (dhania) leaves,ghee,green peas (matar),curd,cinnamon stick (dalchini),turmeric powder,cloves (laung),garam masala powder

Suran Ki Sabzi Recipe - Jimikand Masala Vegetable Recipe, 1 teaspoon Kashmiri Red Chilli Powder,Salt - as per your taste,Coriander (Dhania) Leaves - for garnish,1 teaspoon Garam masala powder,1 inch Cinnamon Stick (Dalchini),300 grams Elephant yam (Suran/Senai/Ratalu) - cubed,2 teaspoons Ghee,1 inch Ginger,1 Black cardamom (Badi Elaichi),1/2 cup Homemade tomato puree,2 Cloves (Laung),1/4 teaspoon Turmeric powder (Haldi),1/4 cup Green peas (Matar) - steamed,1/4 cup Curd (Dahi / Yogurt), 45, North Indian Recipes, To begin making Suran Ki Sabzi Recipe, first wash the suran cubes and mix with lime juice in a bowl and keep it aside for 5 minutes.Take a pressure cooker  add the suran along with salt and 2 tablespoons of water.
 Pressure cook for 1 whistle and turn off the heat.
Allow the pressure to release naturally.
Heat a heavy bottomed saucepan with ghee cinnamon, cloves, cardamom and ginger.
Saute until you can smell the aromas coming through.
Once done, add the tomato puree and all the remaining masalas.Stir for a few minutes until the masalas get well combined into the tomato gravy.Next, add the cooked suran cubes and dahi and give the Suran Ki Sabzi a brisk boil for 2 minutes and turn off the heat.Check the salt and spices to taste and adjust accordingly.
Finally stir in the coriander leaves into the Suran Ki Sabzi and serve hot.Serve this delicious Suran Ki Sabzi along with Rotis/Jeera Rice, Palak Raita and Kala Chana Salad for a simple dinner.
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Ingredients: tomato,vegetable stock water,red wine vinaigrette,paprika powder,kabuli chana (white chickpeas) canned,black peppercorns,cloves garlic,virgin olive oil,coriander (dhania) seeds,onion,cumin seeds (jeera),cardamom powder (elaichi),salt,rice,cinnamon stick (dalchini) ground,pepper,nutmeg ground,bay leaves (tej patta),red chilli flakes,cloves (laung),macaroni pasta vermicelli,masoor dal

Egyptian Koshari Recipe, 1/2 teaspoon Red Chilli flakes,2 tablespoon Extra Virgin Olive Oil,1 Onion - chopped,1/4 teaspoon Nutmeg - ground,1 tablespoon Red Wine Vinaigrette,2 tablespoons Paprika powder,1/4 cup Kabuli Chana (White Chickpeas) - canned or cooked,1 teaspoon Cloves (Laung),Salt - to taste,1 cup Rice,2 Bay leaves (tej patta),1 tablespoon Whole Black Peppercorns,3 cloves Garlic - minced,2 Onions - thinly sliced,1 teaspoon Cinnamon Stick (Dalchini) - ground,2-3 cloves Garlic - minced,1 tablespoon Cumin seeds (Jeera),1 teaspoon Cardamom Powder (Elaichi),1/2 cup Onion - crispy,1 cup Macaroni pasta - or vermicelli,1 tablespoon Coriander (Dhania) Seeds,1 teaspoon Cumin seeds (Jeera),1 cup Masoor Dal (Whole),Salt and Pepper - to taste,3 Tomatoes - pureed,2 cup Vegetable stock - or water to cook, 70, Mediterranean, To begin making the Egyptian Koshari Recipe, first prepare the Baharat spice blend.
To do this, dry roast the whole spices (excluding nutmeg) in a pan on medium heat, without burning them.
Cool them down and then grind into a powder in a mixer or coffee grinder, along with ground cinnamon and nutmeg.Store in dry, airtight container and use as needed.Next, prepare the rice.
To do this, warm some olive oil in a pan and add washed and drained rice to it.
Saute the rice for 5 minutes and add the vegetable stock or water and bring it to boil.Then, cover the pan and cook on a low heat for 10-15 minutes or until rice is done.Meanwhile, wash and soak brown lentils in enough water.
Cook them in a sauce pan, covered, for 30 minutes in a pan with garlic, cumin and bay leaf and 3 cups of water.Alternatively cook in pressure cooker for 3 whistles with the same ingredients.Once cooked, add salt and drain completely.
Set aside until later use.Cook the macaroni/vermicelli as per packet instructions in a pot of water and set aside while you prepare the sauce.To make the sauce, place a pan on the heat and add some olive oil.
When it is warm, add the garlic and onions and saute to cook on high heat for 4-5 minutes or until golden brown in color.Add the tomato puree, baharat mix, salt, pepper, chilli flakes and red wine vinegar.
Cook, covered on medium heat for 15-20 minutes.Now that all the components are ready, let's assemble the Koshari.In a wide serving dish add cooked rice, lentils and macaroni/vermicelli.
Toss well until combined.Serve it into individual bowls or plates, sprinkle some baharat masala over each serving and top with some spicy tomato sauce.
Add some garbanzo beans and crispy fried onions.Serve Egyptian Koshari as a wholesome weeknight meal along with Light And Healthy Spinach Soup., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sapana_Behl/Egyptian_Koshari.jpg, 22
Ingredients: tomato,salt,ginger,coriander (dhania) leaves,cardamom (elaichi) podsseeds,onion,mutton,cinnamon stick (dalchini),garlic,cloves (laung),mint leaves (pudina),green chillies,star anise,sunflower oil

Hariyali Mutton Curry Recipe, 2 Tomatoes - pureed,2 tablespoon Mint Leaves (Pudina),1/2 Star anise,Salt - to taste,500 grams Mutton,2 Cardamom (Elaichi) Pods/Seeds,2 tablespoon Ginger - chopped,2 tablespoon Fresh cream,2 Onions - pureed,2 cups Coriander (Dhania) Leaves,2 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),2 tablespoon Garlic - chopped,1 teaspoon Sunflower Oil,8 Green Chillies - adjustable, 60, North Indian Recipes, To begin making the Hariyali Mutton Curry recipe, clean/rinse mutton pieces.
Add 1 teaspoon salt and pressure cook in 1/2 cup water for about 3 whistles.Grind all the ingredients mentioned under ‘for green masala’ together with a little water.Heat oil in a pan.
Add onion paste and saute until raw smell of the onions goes off.Add tomato puree and cook until oil separates from the sides of the pan.Add green masala paste and cook for 5 minutes.
Add cooked mutton pieces and mix well.Add salt to taste and little water if required.
Simmer and cook covered for 10 to 15 minutes.
Whisk cream and add it to the curry.
Serve hot.Serve Hariyali Mutton Curry along with Pudina Lahsun Lachha Paratha, Tomato Onion Cucumber Raita and Steamed Rice for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Hariyali_Mutton_Curry.jpg, 14
Ingredients: salt,coriander (dhania) leaves,sunflower oil,rice (raw rice),methi seeds (fenugreek seeds),spinach leaves (palak),white urad dal

Spinach And Coriander Dosa Recipe, 1 cup White Urad Dal (Whole) - soaked overnight,Coriander (Dhania) Leaves - few sprigs,Sunflower Oil - for cooking,100 grams Spinach Leaves (Palak) - finely chopped,3 cups Rice - (raw rice),1 teaspoon Methi Seeds (Fenugreek Seeds) - soaked overnight,1 teaspoon Salt, 55, South Indian Recipes, To begin making the Spinach And Coriander Dosa Recipe, soak the rice in water, such that the all the rice is completely immersed in water.
Let it soak for about 6 hours.Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water.
Let it soak for about 6 hours.Once soaked first grind the urad dal into a smooth batter.
While grinding add just enough water to make it into a very smooth batter.
The batter will look fluffy.
Pour this batter into a large container.Grind the rice into an almost smooth batter, adding just the required amount of water to grind .Adding too much water will make the dosa batter too watery.
If required grind a little at a time to get a almost smooth batter .The rice batter can e a little coarser, but the urad dal batter has to be super smooth.Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments.
You will notice the batter would have risen in volume.Hence you should place the batter in a large container.Meanwhile blend spinach leaves and coriander in a mixer grinder to make a fine paste and keep aside.Once the batter has doubled its volume, stir vigorously with a ladle and adjust salt according to the taste.Now add the spinach and coriander paste and mix so that everything incorporates well.Add water to adjust the consistency of the batter as it should be of thick flowing consistency and not runny.Heat a skillet/dosa tawa and add few drops of oil.
Grease the tawa with little oil.Take a scoop of batter and drop in the center of the tawa.
Spread it evenly in outward circular motion.Add few drops of oil from the sides and in the center as well.
Roast the dosa till the bottom starts getting brown.
Fold or roll in the Spinach And Coriander Dosa and transfer into a serving plate.Serve Spinach And Coriander Dosa along with Spicy Mullangi Thogayal and South Indian Filter Coffee  for a wholesome breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Spinach__Coriander_Dosa.jpg, 7