anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,mixed herbs (dried) (basil,spinach,virgin olive oil,chicken thighs,ricotta cheese,garlic powder,black pepper powder,wheat bread crumbs,sunflower oil

Chicken Spinach And Ricotta Bombs Recipe, 200 grams Chicken thighs - washed and cleaned,2 cups Whole Wheat Bread crumbs,Salt - to taste,2 teaspoon Black pepper powder,2 teaspoon Mixed Herbs (Dried) - (basil,200 grams Spinach - washed,1 teaspoon Extra Virgin Olive Oil,2 teaspoon Garlic powder,150 grams Ricotta Cheese,Sunflower Oil - to fry, 30, Italian Recipes, To begin making the Chicken Spinach And Ricotta Bombs recipe, firstly wash and clean the chicken thoroughly.Using a knife make a deep slit on one side of chicken, making a pocket to hold our Spinach and Ricotta filling Once the pocket has been made, marinate the chicken in a bowl along with with salt, black pepper and olive oil.In a saucepan, boil water on high heat and it reaches a rolling boil, turn off the flame, add the washed and cleaned spinach leaves.
Let it sit in there for 3-4 minutes.
Remove the leaves from the saucepan and using a strainer allowing all the water to drain out.
 In a mixing bowl combine the spinach leaves along with the ricotta cheese, season with  salt, mixed Italian herbs and freshly crushed black pepper powder to it.
Mix well.
Using a spoon, add this filling in the marinated chicken pocket.
Once all the pockets have been filled, place the plate of filled chicken in the refrigerator to chill for an hour.This will help to set the cheese and spinach mixture inside the chicken.In an another plate, add fresh bread crumbs, to this add garlic powder, salt and black pepper powder and mix well.Take the chicken out of refrigerator and coat it with bread crumbs mixture.Heat oil in a wide pan for shallow frying on low-medium flame.
Place the chicken one by one and fry them on both sides.
This will take about 10-12 minutes.Once the chicken has cooked well, remove them on a tissue paper to drain excess oil.Spinach and ricotta cheese chicken bombs are ready.
The goodness of soft and tender spinach leaves and the creamy ricotta flavours will make your mouth water.
Serve Chicken Spinach And Ricotta Bombs with Cottage Cheese Dip Recipe with Pepper and Olives as a starter in your parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anuja/Chicken_Spinach_and_Ricotta_bombs.jpg, 10
Ingredients: cardamom (elaichi) podsseeds mortarpestle,ghee,coconut,tetley leaf green tea,coconut outer cover,condensed milk

Green Tea Coconut Ladoo Recipe - Coconut Energy Balls, 1/4 cup Dessicated Coconut - for outer cover,2 cups Fresh coconut - grated,1 teaspoon Ghee,4 Cardamom (Elaichi) Pods/Seeds - powdered in a mortar-pestle,1/2 cup Condensed Milk,2 tablespoons Tetley Long Leaf Green Tea - powdered, 55, Indian, To begin making the Green Tea Coconut Ladoo Recipe, first get all the ingredients ready and keep them by the side.Heat the ghee in the wide pan, add the coconut and roast for about 5 minutes until you get a roasted aroma, taking care not to brown the coconut while roasting it.Once the coconut is well roasted, add the Tetley Green Tea Powder, cardamom powder and the condensed milk.
Cook the coconut in the condensed milk on low to medium heat until the mixture begins to thicken and starts to leave the sides of the pan.
This process takes about 5 to 10 minutes.If at any point you notice that the mixture does not leave the sides of the pan you can add some oats flour to thicken the mixture.
Oats makes a great binding agent and does not alter the taste of the ladoo.When you see the green tea coconut ladoo mixture coming away from the sides of the pan, turn off the heat.
 Transfer the Green Tea Coconut Ladoo mixture to a flat plate and allow it to cool.Once cool enough to handle, roll the ladoo mixture and shape them into round balls.
Rolls these Green Tea Coconut Ladoos over the dessicated coconut to give a snowy finish and serve.
You can store the ladoos in the refrigerator for a week.
Serve the Green Tea Coconut Ladoos for the festive season like Diwali and your friends are family are sure to love it.
Serve Green Tea Coconut Ladoo Recipe along with your evening Masala Chai or Filter Coffee., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Green_Tea_Coconut_Ladoo_Recipe_Coconut_Energy_Balls-2.jpg, 6
Ingredients: salt,tortillas,boneless chicken,re beans,red radish,sour,virgin olive oil,guacamole,onion,lemon,tomato salsa,iceberg lettuce packed,black pepper powder,sunflower oil

Shredded Chicken Tostadas Recipe, Sunflower Oil - for deep frying,1 tablespoon Extra Virgin Olive Oil,1 cup Refried beans,Salt - to taste,1/2 cup Guacamole,5-6 Red Radish - sliced,1/2 cup Iceberg lettuce - packed,1/4 cup Tomato Salsa,1 Lemon juice,250 grams Boneless chicken,1 Onion - thin slices,1/4 cup Sour cream,1-1/2 teaspoon Black pepper powder,5 Tortillas, 40, Mexican, To prepare Shredded Chicken Tostadas Recipe, get started by prepping up all ingredients and make shredded chicken.Wash and clean chicken well.
Add pepper powder, lime juice, salt to taste and mix well.
Cover and let the chicken marinate for about 1 to 2 hours.Later add olive oil into a Pan.
And sauté the marinated chicken pieces on medium flame until cooked well.
This will take about 15 minutes approximately.Once chicken is cooked remove from heat and let it cool down.
Then shred the chicken pieces with fingers and keep aside.To make tostadas, heat oil for deep frying in a Kadai.
If required, cut the tortillas to smaller in size, like I made for the convenience of serving.Deep fry the cut tortillas in hot oil.
The tortillas will puff up and turn golden brown and crunchy.Once golden brown on both sides, remove from oil and drain it on kitchen towel.
Repeat for rest of the tortillas.AssemblingTo assemble Chicken Tostadas Recipe, do the topping.
Place the deep fried tortillas on a serving plate.Smear some refried beans on top of the tortillas, place shredded chicken, some fresh tomato salsa, cut vegetables and finally drizzle some guacamole and sour cream.Use the links to get the recipes so you can make them easily at home.
The Taco shells you can either make at home or even buy a store bought taco shell.Hard taco shells - The Homemade Hard Taco Shells RecipeHomemade sour cream - Homemade Healthy Sour Cream RecipeHomemade spicy mexican salsa - Spicy Mexican Salsa Recipe - Tomato Salsa RecipeHomemade Guacamole Recipe -  Homemade Guacamole Recipe Perfect Mexican Guacamole DipShredded Chicken Tostadas Recipe can be served as an appetizer along with other mexican appetizers such as Mexican Vegetable Nachos Recipe and  Refried Beans and Mushroom Tostada Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Chicken_Tostadas.jpg, 14
Ingredients: salt,brown rice,soy sauce,wild rice,green chilli sauce,spring onion greens,onion,black pepper powder,green bell pepper (capsicum),tofu,red chilli sauce

Stir Fried Brown Rice And Wild Rice Topped With Honey-Glazed Tofu Recipe, 1 Onion - sliced,1 tablespoon Soy sauce,Salt - to taste,2 tablespoon Honey,1/2 cup Brown Rice,3 tablespoon Red Chilli sauce,1/2 cup Wild Rice,3 sprigs Spring Onion Greens - chopped finely,1 teaspoon Soy sauce,2 tablespoon Green Chilli Sauce,100 grams Tofu - cubed,1 teaspoon Red Chilli sauce,1 teaspoon Black pepper powder,1 Green Bell Pepper (Capsicum) - cubed, 45, Indo Chinese, To begin making Stir Fried Brown Rice and Wild Rice Topped With Honey Glazed Tofu Recipe, boil the brown rice and wild rice separately in a pressure cooker for 5 whistle.
Once done, let it cool till all the pressure is released naturally.
The wild rice will remain little crunchy.
Strain both the rice and spread it on a tray.Heat the wok with little oil and toast the tofu till it turns light brown, then later add the ingredients for tofu sauce (Soy sauce, honey, red chilli sauce and salt) and coat it evenly.
Keep it aside.In the same pan, add ginger then all the vegetables and saute till it is done, add the soy sauce, green chilli sauce and red chilli sauce and the two rice and give it a toss.Transfer it to a bowl and top it up with honey glazed tofu.Serve your crunchy tossed Stir Fry Brown Rice and Wild Rice Topped With Honey-Glazed Tofu Recipe for a Homemade Pomegranate Juice with Ginger Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-30/Stir_Fry_Brown_Rice_Wild_Rice_Topped_with_Honey_Glazed_Tofu_Recipe-1.jpg, 11
Ingredients: salt,spaghetti pasta organic wheat,cloves garlic,basil leaves,virgin olive oil,avocado pulped,lemon,walnuts

Whole Wheat Spaghetti With Avocado Basil Pesto Recipe, 1/4 cup Extra Virgin Olive Oil,2 cloves Garlic,Salt - to taste,1 teaspoon Lemon juice,225 grams Spaghetti Pasta - organic whole wheat,2 cups Basil leaves,1/2 cup Avocado - pulped,1/4 cup Walnuts - roughly chopped, 40, Italian Recipes, To begin making Whole Wheat Spaghetti With Avocado Basil Pesto, first cook the spaghetti.
Begin by setting a large pot of water, with a little salt and a drizzle of olive oil, on a high flame.
Bring the water to a rolling boil.
Then, lower the flame and drop the pasta into it.
Cook for about 7-8 minutes, or as per the instructions on the package, until the pasta is cooked al-dente.Drain the pasta in a colander, retaining the water in which the spaghetti is cooked, by collecting it in  in a separate bowl.
Do not drain the spaghetti completely, so that it does not dry out while you prepare the pesto.Next, prepare the pesto.
In a mixer/grinder or food processor, add the basil, avocado, walnuts, garlic, lemon juice, olive oil and pulse in bursts of 4-5 seconds until it is disintegrated.
Then run the grinder again so it comes together in a smooth paste.
If you need to add water to help it run better and turn smooth, add some of the water used to cook the pasta.In a serving bowl or a platter, mix together the cooked spaghetti and pasta.
Sprinkle as much salt as is needed and combine.
Drizzle a little bit of the water used to cook the pasta to help mix it evenly.Serve the Whole Wheat Spaghetti With Avocado Basil Pesto with a sprig of basil for garnish and a drizzle of olive oil.Since the recipe doesn't use any cheese in the pesto, you can add grated cheddar or parmesan while preparing the pesto or even as a garnish when serving.
Serve Whole Wheat Spaghetti With Avocado Basil Pesto along with Spicy Roasted Pumpkin Carrot Soup and Chickpea Orange Salad with Sun Dried Tomatoes for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/World_Pastas_Pizzas/Whole_Wheat_Spaghetti_With_Avocado_Basil_Pesto.jpg, 8
Ingredients: cumin powder (jeera),green chilli,peanuts (moongphali) pound,carrot,dry ginger powder,coriander (dhania) leaves,lemon,mooli mullangi (radish)

Carrot, Radish & Peanut Salad with Lemon Recipe, 1 teaspoon Dry ginger powder,1 sprig Coriander (Dhania) Leaves - chopped,3 tablespoon Roasted Peanuts (Moongphali) - pound,2 Mooli/ Mullangi (Radish) - grated,1 Green Chilli - chopped,2 Carrot (Gajjar) - grated,1 Lemon juice,1 tablespoon Cumin powder (Jeera), 30, Indian, To begin making the Carrot, Radish & Peanut Salad with Lemon Recipe, we will keep the vegetables grated and ready in a bowl.In a mixing bowl, combine carrots, radish, green chilli, toasted peanuts, cumin powder, ginger powder, lemon juice andcoriander leaves.
Toss the salad well and serve.
Serve the Carrot, Radish & Peanut Salad with Lemon Recipe along with Thepla, Dal Palak and Dahi Bhindi Recipe by the side., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Carrot_Radish__Peanut_Salad_with_Lemon_Recipe_.jpg, 8
Ingredients: tomato,ginger,cumin,ghee,red chilli powder,lentil sugar,carrot,coriander,bay leaf,green beans,onion,garlic,green chilli from the middle,coriander powder,cashews,green peas,garam masala powder,cabbage

 Nawabi Mixed Vegetable Gravy (Recipe In Hindi),  1 tomato, 2 inch ginger, 1 bay leaf,1/2 cup cabbage, 3 long, 2 teaspoon coriander powder, 1 green chili - cut from the middle, 1 onion - cut, 1/4 cup green peas, 1/4 cup green beans - cut for 1 inch, 1 inch lentil sugar, 1 tomato - cut, 3 garlic, coriander - finely chopped (for garnish ), 1 onion - soaked, 1 teaspoon red chilli powder, 10 cashews - soaked, 1/2 teaspoon cumin, 1/4 cup carrots - cut, 1 teaspoon garam masala powder, 2 tablespoons ghee, 60, North Indian Recipes, To make nawabi mixed vegetable, soak the cashew nuts and onions in hot water for 2 minutes.
After that drain the water.
Now grind cashews and onions with tomato, ginger, garlic and cumin with a little water and keep them separately.
Now heat ghee in a pan.
Add bay leaves, long, lentil sugar and let it cook for 15 seconds.
Now add onions and cook till it turns brown.
Now add tomatoes and cook for a few minutes.
Now add chopped vegetables and mix.
Now add coriander powder, red chili powder, garam masala powder and mix.
Now add salt, add 1/2 cup of water and cook the kadhai.
After the vegetables are cooked, add ground spices to it and mix.
Add salt to taste and cook for 10 minutes.
Turn off the gas after 10 minutes and garnish with green coriander.
Serve the Nawabi mixed vegetable with Gujarati lentils, phulka and salad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Nawabi_Mixed_Vegetables_Recipe.jpg, 18
Ingredients: baking powder,wheat flour,salt,plum cored,baking soda,strawberries,brown sugar (demerara sugar),thyme leaves,buttermilk,buckwheat flour (kuttu ka atta),eggs,butter,cinnamon powder (dalchini)

Buckwheat Crepe Recipe with Fruit Compote, 1 teaspoon Baking powder,1/2 cup Whole Wheat Flour,1/4 teaspoon Dried Thyme Leaves,1/4 cup Brown Sugar (Demerara Sugar),1/2 teaspoon Cinnamon Powder (Dalchini),3/4 cup Buttermilk,3 Plum - cored and chopped,1 pinch Salt,8 Strawberries - chopped,1/4 teaspoon Baking soda,2 Whole Eggs,1 cup Buckwheat Flour (Kuttu Ka Atta),1/4 cup Butter - melted, 60, Continental, To begin making the Buckwheat Crepes Recipe with Fruit Compote, first prepare the plum and strawberry compote.Clean and chop the fruits and transfer them into a heavy bottom pan, along wit h the brown sugar, cinnamon powder and thyme.Place the pan on the heat and allow the fruit to cook down till it begins to bubble.
Reduce the heat and simmer for about 15-20 minutes till the plums are cooked but not mushy.Set the compote aside and prepare the pancakes.
For the pancakes, Sift together buckwheat flour, whole wheat flour, baking powder, baking soda and salt in a mixing bowl.In another bowl, whisk together the eggs, buttermilk, melted butter and brown sugar till blended well.Add the egg-buttermilk (wet ingredients) mixture to the sifted flour and whisk together gently till it forms a smooth batter.Place a skillet on the heat and preheat it.When ready to make the crepes, pour a ladle full of pancake batter on the warm skillet and gently spread it into a thin layer, using outward circular motions.Cook on medium heat for two minutes.
Flip and cook for 2 mins till done.Serve warm with compote a dollop of cream, if desired.Serve Buckwheat Crepe Recipe with Fruit Compote with a glass of fresh juice or a hot cup of coffee.
You could also pack them in your kids snack box or for a weekend family picnic., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Buckwheat_Crepes_with_fruit_compote.jpg, 13
Ingredients: salt,cumin powder (jeera),chaat masala powder,red chilli powder,lemon,cucumber,onion roun dels

Lachedar Kakdi Pyaz Kachumber Recipe - Onion Cucumber Salad, 1 tablespoon Lemon juice,1/2 teaspoon Cumin powder (Jeera),Salt - to taste,1/2 teaspoon Chaat Masala Powder,2 Cucumber - peel & cut into thin strips,2 Onions - thin roun dels,1/2 teaspoon Red Chilli powder, 15, Indian, To begin making the Lachedar Kakdi Pyaz Kachumber Recipe, first peel and cut the onions into thin roundels.
Separate the onions rings from each other.Next peel the cucumbers and slice vertically, and then cut into thin strips to appear like noodles.
In a mixing bowl, toss the cucumber strips and the onions together.
In a small bowl, make the dressing by combining the freshly squeezed lemon juice, cumin powder, salt, chaat masala and red chilli powder.
Pour this dressing over the cucumber and onions and toss well and the Lachedar Kakdi Pyaz Kachumber is ready.Serve Lachedar Kakdi Pyaz Kachumber alongside a meal of Pudina Tawa Paratha, Tadkewali Masoor Dal, Achari Aloo Sabzi and Methi Raita Flavoured With Garlic Recipe for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Articles/lacchedar_kakdi_aur_pyaaz_recipe_pickled_onions_and_cucumber_4.jpg, 7
Ingredients: tomato,cumin powder (jeera),ginger,asafoetida (hing),methi leaves (fenugreek leaves),water,onion,cumin seeds (jeera),green moong dal (split),coriander powder,turmeric powder,green chillies,sunflower oil

Moong Dal Methi Ki Sabzi Recipe, 1/2 teaspoon Cumin powder (Jeera),1 Onion - finely sliced,3/4 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin seeds (Jeera),4 Green Chillies - slit,Asafoetida (hing) - A pinch,1/2 cup Green Moong Dal (Split) - soaked for 3 hours,1/2 cup Water,2 cups Methi Leaves (Fenugreek Leaves) - finely chopped,1 teaspoon Ginger - grated,1/4 teaspoon Turmeric powder (Haldi),2 Tomatoes - finely sliced,2 tablespoon Sunflower Oil, 40, Indian, To begin with Moong Dal Methi Ki Sabzi, heat oil in a kadhai and add cumin seeds and allow it to crackle.Add green chillies and hing and let it cook for a few seconds.After a few seconds, add onion and fry until it becomes soft and pinkish.Add ginger, sliced tomato and cook on high flame for 2 minutes or until the tomatoes get soft.Add soaked and drained moong dal, turmeric, coriander powder and sauté well for a minute.Add half cup of water and salt and mix everything properly.Cover and cook the dal for 7 to 8 minutes or until the dal is cooked well and the water is dried up (Do not overcook or it will get mushy).Add methi and sauté on high heat for 2 to 3 minutes (Do not cover and cook).
After 2 to 3 minutes, it is ready to be served.Serve Methi Moong Dal Sabzi with phulkas, jeera rice and Rajasthani dal for a delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Moong_Dal_Methi_Ki_Sabzi.jpg, 13
Ingredients: salt,ginger,corn flour,green chilli,paneer,spring onion greens bulbs leaves,milk,cloves garlic,carrot,green chilli sauce,soy sauce,tomato ketchup,red chilli flakes,mixed herbs (dried) like rosemary coriander,instant oats (oatmeal),button mushrooms,cauliflower (gobi) florets,sunflower oil

Sweet And Sour Vegetables With Paneer Curry Recipe, 1 Carrot (Gajjar) - cut into rounds,1 Green Chilli - finely chopped,3 tablespoons Tomato Ketchup,1/4 teaspoon Soy sauce,80 grams Instant Oats (Oatmeal),250 grams Button mushrooms,1 inch Ginger - grated,1/4 cup Milk,1/4 teaspoon Sunflower Oil,2 cloves Garlic - grated,Red Chilli flakes - to taste,Salt - to taste.,Mixed Herbs (Dried) - like rosemary or coriander to taste,1 tablespoon Corn flour,1 teaspoon Sunflower Oil,2 Spring Onion Greens - bulbs and leaves,1 tablespoon Green Chilli Sauce,100 grams Paneer (Homemade Cottage Cheese) - cut into cubes,5 Cauliflower (gobi) - florets, 40, Asian, To begin making the Sweet And Sour Vegetables With Paneer Curry, do make sure you have all the ingredients ready and the vegetables cut in the desired shapes and sizesTo make the sauce for the curry, combine all the ingredients in the sauce by adding 1/2 cup of water.
Whisk well.
Place the ingredients in a saucepan and bring the mixture to a boil stirring continuously to lumps don’t form.
Once the sauce thickens, adjust the thickness of the sauce by adding more or less water.Check the salt and spice levels and add more of the sauces if needed.
Keep this sauce aside, while we proceed to prepare the vegetables.Heat a teaspoon of oil in a wok over a high flame and add the garlic, ginger and the vegetables.
Sprinkle some salt and stir-fry until the vegetables are cooked and lightly tender.You can optionally cover the wok and cook on medium heat.
This creates a steam that helps the vegetables in the wok to cook faster.Once the vegetables are done, add in the prepared sauce, paneer and bring the mixture to a boil.Once the vegetables get well coated with the sauce, do a taste check.
Adjust salt and spice levels to suit your taste.
Keep aside until we get the oatmeal ready to serve it along with.And finally to make the savory oatmeal, cook the oatmeal along with water, until thick and creamy.
Stir in some low fat milk, salt and pepper.
Keep aside.Heat oil in a pan or a wok, add the mushrooms, sprinkle some salt and herbs and stir-fry for a few seconds until soft.
As soon as you notice the mushrooms will give out some water and you notice they are cooked, turn off the heat.Add the mushrooms along with the water to the cooked oatmeal.
Check the salt and pepper and adjust to suit taste.Sweet And Sour Vegetables With Paneer Curry with Vegetarian Hakka Noodles or Chinese Fried Rice for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/World_Asian/Savory_Oatmeal_with_Asian_Style_Vegetable_Paneer_Curry-1.jpg, 18
Ingredients: tomato,turmeric powder,salt,ginger,red chilli powder,eggsplant,raisins,bay leaf,onion,cast coriander,coriander powder,oil,garlic,garam masala powder

 Mughlai Style Eggplant Simmered In Rich Tomato Curry (Recipe In Hindi),  1 tablespoon raisins, 1 teaspoon red chilli powder, 1 onion - chopped, 1 teaspoon coriander powder, 1 bay leaf, 1 cup tomato puree, 2 cast coriander - finely chopped,1 eggplant - cut into long pieces, 3 pieces garlic, 1/2 teaspoon turmeric powder, 1 inch ginger, oil, 1/2 teaspoon garam masala powder, 1 tablespoon Cream, salt - to taste, 50, Hyderabadi, To make brinjal mussallam, first prepare sari material.
Make tomato puree and keep it.
Make ginger, onion and garlic paste.
Heat a tablespoon of oil in a pan.
Add eggplant and salt and cook it.
Once the eggplant is cooked, turn off the gas and keep it aside.
In the same wok, cook the ginger onion garlic paste well on low heat until the raw dirt is gone.
Add all the spices and tomato puree to it and cook till it boils well.
Add raisins, baked eggplants, cream to the puree and cook well for 5 minutes until the spices mix well in the eggplant.
Take salt once and add salt and spices as per taste.
Turn off the gas and mix the finely chopped green coriander in it.
Serve Brinjal Mussallam with Raita and Casserole., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Baingan_Mussalam_Recipe_Brinjal_Eggplant_vegetable_curry-2.jpg, 14