anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,red bell pepper (capsicum),parmesan cheese,cloves garlic,basil leaves,black peppercorns,virgin olive oil,cheddar cheese,wheat pizza dough recipe,button mushrooms,walnuts

Pesto Pizza With Mushroom And Bell Pepper Recipe, 1 tablespoon Whole Black Peppercorns - coarsely pounded,Salt - to taste,1/4 cup Walnuts - toasted,1 cup Button mushrooms - sliced,1/2 cup Cheddar cheese - grated,4 cloves Garlic - finely chopped,1/2 cup Parmesan cheese - grated,1 Whole Wheat Pizza Dough - recipe,250 grams Basil leaves - with stems removed,2 tablespoons Extra Virgin Olive Oil,1 Red Bell pepper (Capsicum) - sliced, 85, Italian Recipes, To begin making the Pesto Pizza With Mushroom and Bell Peppers Recipe, make the pizza dough ready and keep it by following our instructions in the recipe link.To make the basil pesto, we will first have to grind all the ingredients together.Place the walnuts, garlic, basil leaves, salt, and pepper in the food processor and churn until coarse.
 With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.Add the Parmesan and puree it for a minute.
Keep it aside as you move on to saute the mushrooms.Heat a sauce pan with oil, add mushroom and saute them until it softens and all the water is evaporated.To make the pizza, roll the dough using a rolling pin to form a circle, you can roll it as thin you want to get a thin crust or you can keep it thick as well.After rolling, dust some flour on to the pan, carefully lift the rolled dough using both your hands and place it on the pan.Spread the pesto sauce evenly over the dough, add all the toppings including mushroom, bell pepper and top it with cheddar cheese.Put the pizza in the oven and bake them for about 25 minutes until the crust is browned a little.Serve the Pesto Pizza With Mushroom and Bell Peppers Recipe along with a Cream of Celery Soup for dinner.
In the end, serve Summer Fruit Tart to end the meal.
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Ingredients: basmati rice,red bell pepper (capsicum),coriander (dhania),salt,ghee,cloves garlic,onion,broccoli,green bell pepper (capsicum),green chillies

Broccoli Capsicum Pulao Recipe, 1 cup Basmati rice,1 Red Bell pepper (Capsicum) - finely chopped,Salt - to taste,4 cloves Garlic - finely chopped,1/2 cup Broccoli - cut into small florets,2 Green Chillies - finely chopped,1 Onion - finely chopped,Coriander (Dhania) Leaves - small bunch,1 tablespoon Ghee,1 Green Bell Pepper (Capsicum) - finely chopped, 60, Indian, To begin making the Broccoli Capsicum Pulao Recipe, we will first cook the rice.
If you already have the rice cooked, then you can skip this step.In a heavy bottom pan, cook the rice along with 2 cups of water, some salt and 1 teaspoon of ghee.
Cook until all the water in absorbed and the rice is cooked and separated.
Keep it a covered side and allow it to cool.
In a heavy bottomed pan, heat the remaining ghee over medium heat..
Add in the onions, chili's, garlic and bell peppers and sauté them well until softened.Keep the pan covered so that the bell peppers get softened and cooked.Once done, add in the broccoli and sauté them together with the onion mixture until lightly softened.
Finally, add the cooked rice, black pepper powder, salt to taste and coriander leaves.
Stir all the ingredients together until well combined.Check the salt and spice levels and adjust to suit your taste.
Turn off the heat and serve the Broccoli Capsicum Pulao Recipe warm for a delicious weeknight dinner.
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Ingredients: salt,coconut,mustard seeds,water,dry red chilli,mango,curry leaves,green chillies,sunflower oil

Raw Mango Coconut Chutney Recipe, Salt - as required,1 cup Fresh coconut - grated,Water - as required,1/2 cup Mango (Raw) - sliced,1/2 teaspoon Mustard seeds,Mango (Raw) - sliced,1 Dry Red Chilli - broken,1 teaspoon Sunflower Oil,1 sprig Curry leaves,2 Green Chillies - broken, 25, South Indian Recipes, To begin making the Raw Mango & Coconut Chutney, keep all the ingredients ready.
In a mixer-jar combine the coconut, mango pieces, green chili and a little water and grind to make chutney.Transfer into a bowl and adjust salt as per taste.Heat oil in a tadka pan on medium heat, add oil, then add mustard seeds and allow them to crackle, now add curry leaves and red chilies and turn off the flame.
Pour the tempering all over the chutney and serve.Serve Raw Mango & Coconut Chutney with Homemade soft idlis, Soft Masala Dosa or Oats and Besan Cheela., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Green_Mango_Coconut_Chutney_Recipe_1_1600.jpg, 9
Ingredients: salt,milk full,almonds (badam) a,basmati rice fragrant rice,milk litter,glazed cherries,nolen gur

Nolen Chawal Bhog Recipe (Rice Pudding With Nolen Jaggery), Glazed Cherries - a few,1 cup Nolen Gur,1 liter Milk - Full cream milk  - 1 litter,Slivered Almonds (Badam) - a few,1 pinch Salt,100 grams Basmati rice - or any fragrant rice, 35, Bengali Recipes, To prepare Nolen Chawal Bhog Recipe (Rice Pudding With Nolen Jaggery), wash and drain the rice.
Keep all the other ingredients handy.Boil milk in a heavy bottomed saucepan.
Once milk starts boiling, simmer it and keep stirring occasionally until it is reduced to half its original quantity.Add rice into the simmering milk and allow it to cook on low flame for 10 - 15 minutes or until the rice is almost cooked.
Keep stirring the milk continuously otherwise rice tends to stick to the bottom.When the rice is almost done, simmer the flame and add jaggery slowly.
Keep stirring constantly.
Simmer the rice pudding for another 5 minutes or until Nolen Chawal Bhog Recipe thickens a bit.
Then add a pinch of salt to enhance taste and has uniform colour.
Switch off the flame and allow it to come room temperature.Transfer to serving bowl and garnish with chopped almonds/slivered almonds and glazed cherries.Serve Nolen Chawal Bhog Recipe (Rice Pudding With Nolen Jaggery) as a dessert to end a festive meal with more relevant festive recipes.
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Ingredients: coriander (dhania),black salt,fennel seeds (saunf),chaat masala powder,red chilli powder,phool makhana (lotus seeds),peanuts (moongphali),potato (aloo),green chillies,garam masala powder,sunflower oil

Makhana Aloo Tikki Recipe (Spiced Lotus Seed Patties Recipe), 1 Coriander (Dhania) Leaves - small bunch,1 cup Phool Makhana (Lotus Seeds) - roasted,Black Salt (Kala Namak) - to taste,1/2 teaspoon Garam masala powder,2 Green Chillies - finely chopped,1/4 teaspoon Red Chilli powder,2 tablespoons Roasted Peanuts (Moongphali) - crushed,1 teaspoon Fennel seeds (Saunf) - crushed,Sunflower Oil,4 Potatoes (Aloo) - boiled,1 teaspoon Chaat Masala Powder, 30, North Indian Recipes, We begin making the Makhana Aloo Tikki Recipe (Spiced Lotus Seed Patties Recipe) by roasting the makhana in a pan with little bit of ghee until crunchy and coarsely powder it.Mash the potatoes and add all the remaining ingredients in a bowl.
Check the salt and spices and adjust to suit your taste.Shape the aloo makhane mixture into small cutlets and pan fry them in very little oil until golden brown on both sides.Serve your Makhana Aloo Tikki (Spiced Lotus Seed Patties ) with Dhaniya Pudina No Onion No Garlic Chutney to relish your tea time snack.
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Ingredients: salt,peanuts (moongphali) deskinned,cloves garlic,curry leaves,dry red chillies,coriander (dhania) seeds,cumin seeds (jeera),tamarind

Peanut Chutney Podi Recipe, 4 cloves Garlic,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 cups Roasted Peanuts (Moongphali) - deskinned,6 Dry Red Chillies,15 grams Tamarind,2 teaspoons Coriander (Dhania) Seeds,1 sprig Curry leaves, 10, Karnataka, To begin making the Peanut Chutney Podi Recipe, into a preheated pan add the dry red chillies, cumin seeds,coriander seeds and roast for about two minutes on medium heat till the cumin seeds start to turn brown in colour.
Add the garlic pods and curry leaves to the pan and saute till the curry leaves become crisp.
Keep aside to cool.Once the roasted ingredients are cooled add them to a chopper or blender along with the tamarind, roasted peanuts and salt to taste.
Blend to make a coarse powder.
If you over blend then the podi becomes a paste and becomes sticky with all the oils released from the peanuts.
So while blending stop in between and pulse a couple of times.Transfer Peanut Chutney Podi Recipe into an airtight jar.
Serve Peanut Chutney Podi Recipe with Jolada Roti Recipe (Jowar Bhakri) or Homemade Soft Idli and Tomato Garlic Chutney Recipe.
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Ingredients: salt,cumin powder (jeera),hung curd (greek yogurt),potato (aloo),chaat masala powder,red chilli powder,coriander (dhania) leaves,black pepper powder,coriander powder,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Tandoori Potato Wedges Recipe, 4 teaspoon Hung Curd (Greek Yogurt),1/4 teaspoon Black pepper powder,1 teaspoon Cumin powder (Jeera),Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Chaat Masala Powder,1/2 teaspoon Garam masala powder,1/4 teaspoon Red Chilli powder,Coriander (Dhania) Leaves - one sprig,400 grams Potato (Aloo),1 tablespoon Sunflower Oil,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 50, Fusion, To begin with Tandoori Potato Wedges, wash, peel and chop the potatoes into wedges.Mix all the spices mentioned in the ingredients into yogurt and whisk manually into a smooth paste.Marinate the potatoes in the mixture for about 30 minutes.
Spread it evenly on a baking tray lined with parchment paper.Bake it at 200 C for 45-50 minutes or until done in a preheated oven.
Garnish with chopped coriander (optional)Serve Tandoori Potato Wedges with Tzatziki or ketchup.
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Ingredients: salt,cumin powder (jeera),green chilli,amchur (dry mango powder),coriander (dhania) leaves,red chilli powder,curd,mint leaves (pudina),chicken breasts,turmeric powder,garam masala powder

Hariyali Chicken Tikka Recipe, 1 cup Coriander (Dhania) Leaves,1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli,1 teaspoon Cumin powder (Jeera),1 cup Mint Leaves (Pudina),2 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Red Chilli powder,1/4 cup Curd (Dahi / Yogurt),1 teaspoon Amchur (Dry Mango Powder),2 Chicken breasts - cut into cubes, 110, North Indian Recipes, To begin making the Hariyali Chicken Tikka Recipe, thoroughly wash and clean the chicken.
Cut them into 1 inch cubes and set aside.
In a mixer-jar combine the coriander leaves, mint leaves, green chilli and grind to a smooth paste, adding very little water.
Transfer the green masala into a mixing bowl and add the yoghurt and the rest of the maslas which include- red chilli powder,  turmeric powder, garam masala powder,  amchur powder, cumin powder and salt.
Mix well and add the chicken pieces to this hariyali masala.
Keep it aside for about 1 hour.Heat a grill pan, drizzle some oil, place the marinated chicken pieces and grill evenly on either side till you gets nicely charred.
The chicken will take about 10 minutes to cook.Serve hot with sliced onions and lemon wedges.Serve the Hariyali Chicken Tikka Recipe along withlemon wedges, Pudina Dahi Chutney Recipe and serve other non-veg appetizers like Kalmi Kabab Recipe or Chettinad Style Chicken Roast Recipe at your dinner parties., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/10-oct/Hariyali_Chicken_Tikka_Recipe-9373.jpg, 11
Ingredients: cashew nuts,cardamom (elaichi) podsseeds,ghee,jaggery,water,mattaice,dry coconut (kopra),coconut milk

Semma Rice Coconut Milk Sauce Recipe- Red Rice Sauce, 1/2 cup Jaggery,12 Cashew nuts,1 teaspoon Cardamom (Elaichi) Pods/Seeds,1 cup Red matta rice,1/4 cup Water,3 1/2 cups Water,1 tablespoon Ghee,2 tablespoons Dry coconut (kopra) - cut into small pieces,1 cup Coconut milk, 70, Kerala Recipes, To begin making Chemba Arisi Thengai Paal Payasam first wash Chemba rice well in water and soak for half an hour.Add soaked rice in a pressure cooker and add three and a half cups of water.Pressure cook rice for five whistles to get soft well cooked rice.While the rice is getting cooked keep a saucepan on medium flame add one fourth cup water and half a cup of jaggery and let the jaggery melt.This will take about five minutes on medium flame.
If you like your payasam to be more sweet then u can add more jaggery.Open the pressure cooker and mash the rice lightly using a potato masher or the back of a spoon.Strain the jaggery water and mix it in with the rice.
Add the cardamom powder to rice and jaggery mix.
Simmer the rice and jaggery mixture for about 5 mins and add coconut milk.Simmer till the Chemba Arisi Thengai Paal Payasam becomes thick and creamy in consistency - about 5 minutes.In a tadka pan add ghee and once the ghee is hot first fry cut coconut pieces till it turns light brown in colour and then add cashew nuts in the  pan and fry till they turn golden brown.Add the fried cashew nut and coconut pieces to the Chemba Arisi Thengai Paal and serve hot.
Serve Chemba Arisi Thengai Paal as a dessert with a meal of White Pumpkin Mor Kuzhambu , Steamed Rice and Kerala Style Karamani Thoran for a delicious weekend lunch.
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Ingredients: cardamom (elaichi) podsseeds,almond milk (badam milk,milk,saffron strands,sugar

Badam Milk Recipe - Almond Milk, 2 Cardamom (Elaichi) Pods/Seeds - crushed,1 cup Sugar,1 cup Almond Milk (Badam Milk) - soaked,1 teaspoon Saffron strands,1 liter Milk, 35, Indian, To begin making the Badam Milk recipe, remove the skin of the soaked almonds and slice the almonds or grind them into a paste.In a large pan, add the milk and bring to a boil.When it comes to boil, add almonds, cardamom, sugar and saffron and cook till the milk is slightly thickened.Serve warm or serve chilled, it tastes fantastic in both ways.
Serve Badam Milk during breakfast or in the evenings along with Aloo Poha to your kids and family members., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Fareeha/Badam_Milk.jpg, 5
Ingredients: tomato,wheat brown bread,beetroot,salted butter sandwich,green chillies,salt,chaat masala powder,mint leaves (pudina),water,coriander (dhania) leaves,onion,lemon,cucumber,potato (aloo),green chutney (coriander mint)

Spicy Potato Chutney Sandwich Recipe, 3 Green Chillies,2 Tomatoes - thinly sliced,1 Beetroot - boiled and sliced,Water - as required,1/2 cup Green Chutney (Coriander & Mint),Salt - to taste,1 teaspoon Lemon juice,Chaat Masala Powder - for taste,1 Onion - sliced very thinly,Salted butter - softened for sandwich,12 Whole Wheat Brown Bread,4 Potatoes (Aloo) - peeled and sliced thick,4 sprig Coriander (Dhania) Leaves,4 sprig Mint Leaves (Pudina),1 Cucumber - thinly sliced, 30, Fusion, To begin making the Potato Chutney Sandwich Recipe, first you need to prepare the mint chutney.
To do that, grind together all the ingredients listed under “For green chutney" including green chillies, coriander leaves, mint leaves, lemon juice, salt and water in a mixer-grinder, into a smooth paste.
You can also use this recipe to make a Mint-Coriander chutney.Next, stack the slices of bread and carefully trim the edges with a knife.
Generously apply butter and green chutney on each slice of bread.Now, assemble the fillings with layers of vegetables, with chaat masala sprinkled in between.
Begin with cucumber and potato slices with chat masala in between.
Then place the second slice of bread on top of the potatoes, with the butter and green chutney side facing up.Place 4 slices of tomato, 2 slices of onions, and 2 slices of beetroot on top of the second slice, followed by a sprinkling of chaat masala on top.Next place the third slice of bread with the buttered side facing downward.Press the Potato Chutney Sandwich down so it holds together all the layers.
Then gently cut it diagonally, into four equal parts.Serve the Potato Chutney Sandwich Recipe along with a cup of refreshing cup of Masala Chai and a Fruit Bowl for your breakfast.
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Ingredients: tomato,salt,green chilli,mustard seeds,red chilli powder,drumstick,curry leaves,coriander (dhania) leaves,onion,methi seeds (fenugreek seeds),coriander powder,potato (aloo),turmeric powder,sunflower oil

Andhra Style Urlugadda Munagakaya Charu Recipe - Potato And Drumstick Gravy, 1 Green Chilli - finely chopped,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Sunflower Oil,Salt - to taste,1 1/2 teaspoons Red Chilli powder,1 teaspoon Mustard seeds,2 Onions - finely chopped,1 sprig Coriander (Dhania) Leaves - for garnish,2 Tomatoes - finely chopped,1/2 teaspoon Methi Seeds (Fenugreek Seeds),2 Drumstick - cut into 2 inch pieces,2 teaspoons Coriander Powder (Dhania),1 sprig Curry leaves,4 Potatoes (Aloo) - cut into cubes, 30, Andhra, To begin making Andhra Style Urlugadda Munagakaya Charu Recipe, peel the potatoes and cut them into cubes and keep it soaked in water until we start cooking.Cut the drumsticks into 2 inch long pieces and keep aside.Heat oil in saucepan, add the mustard seeds and let it crackle.
Add the curry leaves and let it splutter for a few seconds.Immediately, add the onions and saute until it turns translucent.
Once they are translucent, drain the potato cubes from water and add it to the pan.Add the drumstick pieces and mix well.
Add turmeric powder, salt, tomatoes, about 2 cups of water, stir and close the lid.
Let it simmer until the vegetables are cooked well.Now, add the coriander, red chilli powder and let it simmer for at least 25 minutes until the gravy becomes little thicker and the vegetables are completely cooked.Add water at this stage, if you want the gravy to be little more soupy.
Also do a taste check and adjust.Simmer for another 5 minutes, garnish with coriander leaves and switch off the heat.Serve the Andhra Style Urlugadda Munagakaya Charu Recipe - Potato And Drumstick Gravy along with Steamed Rice, Mango Rasam Recipe (Tangy, Sweet & Spicy Soup) and Beans Vepudu Recipe for the weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Andhra_Style_Potato_And_Drumstick_Gravy_Recipe.jpg, 14
Ingredients: salt,water,ginger garlic paste,onion,coconut oil,mutton bless,green chillies paste,turmeric powder

Shredded Mutton With Caramelized Onions Recipe, 2 tablespoons Ginger Garlic Paste - adjustable,1/2 kg Mutton - Boneless,Salt - as needed,2 tablespoons Coconut Oil,Water - as needed,250 grams Onions - chopped,1/4 teaspoon Turmeric powder (Haldi),7 Green Chillies - paste, 60, Indian, To begin making the Shredded Mutton With Caramelized Onions recipe, in a pressure cooker add in the mutton pieces along with Water, salt and turmeric powder and cook for 8-10 whistles or till it is done.
Wait till the pressure gets released all by itself.Allow the mutton to cool down and then collect the mutton pieces in a blender and give it a quick pulse, it should resemble thin threads.
Heat coconut oil in a pan and add in the onions.Cook till the onions are completely caramelized it may take time but this what brings the real taste of the dish.
Add in the green chilli paste, ginger garlic paste and salt.
Add in the pulsed mutton threads now and mix well for another 15 mins in a very low flame and switch off the flame.Serve Shredded Mutton With Caramelized Onions with Burani Raita and Whole Wheat Lachha Paratha for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/happytrioexplains-gmail.com/Slow_cooked_Mutton_threads_with_caramalized_onions_edited_1.jpg, 8
Ingredients: tomato,salt,mustard seeds,asafoetida (hing),cloves garlic,dry red chilli,curry leaves,white urad dal (split),onion,green brinjal,turmeric powder,sambar powder,sunflower oil

Kathirikai Poondu Pirattal Recipe - South Indian Style Brinjal Stir Fry With Garlic, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1 Dry Red Chilli,1 tablespoon Sambar Powder,1 pinch SSP Asafoetida (Hing),Salt - to taste,1 Tomato - finely chopped,1 teaspoon Mustard seeds,1 Onion - finely chopped,12 cloves Garlic - cut lengthwise into half,500 grams Long Green Brinjal - cut into long strips,2 tablespoons Sunflower Oil,1 sprig Curry leaves, 45, Chettinad, To begin making Kathirikai Poondu Pirattal Recipe , chop the brinjals vertically and place them in a bowl filled with salt water to avoid oxidation.
Heat oil in a Heavy bottomed pan over medium heat, add mustard seeds and urad dal and let it splutter and the dal to turn golden brown.To this add the hing, curry leaves and dried red chilli and allow it to roast for a few seconds.Next add the garlic and onions and fry until it turns into a light brown colour.
This will take about a minute or so.
Once done, add the tomatoes and cook until soft.Once the tomatoes are soft, add the brinjals and season with salt.
Sprinkle with some water and cook the brinjals on a low heat with the pan covered with a lid.
It will take around 10 minutes.Once the brinjals are cooked, add the turmeric powder and sambar powder and stir well.
Let the Kathirikai Poondu Pirattal cook for another 3-4 minutes, occasionally keep stirring in between and switch off the flame.
Check the salt and seasonings and adjust according to taste.Once done, transfer the Kathirikai Poondu Pirattal to a serving bowl and serve hot.Serve the Kathirikai Poondu Pirattal Recipe along with Steamed Rice, Chow Chow Kootu and Village Style Pepper Rasam along with Sabudana fryums to make an interesting Chettinad cuisine influenced Sunday lunch.
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Ingredients: salt,parmesan cheese,milk,cloves garlic,virgin olive oil,parsley leaves,spring onion (bulb greens),pepper,button mushrooms,eggs,butter

Herb & Cheese Mushroom Omelette Recipe, 2 tablespoon Extra Virgin Olive Oil,5 Whole Eggs,2 - 3 sprig Parsley leaves - chopped,1 tablespoon Parmesan cheese - grated,2 tablespoon Milk,Salt and Pepper - to taste,1 tablespoon Butter,2 tablespoon Spring Onion (Bulb & Greens) - chopped,6 - 8 Button mushrooms - sliced,1 clove Garlic - minced, 40, Continental, To start making Herb & Cheese Mushroom Omelette, heat a cast iron skillet over medium heat.
Add butter and once butter is melted add garlic and onions.
Sauté for a minute or so but no need to brown the onion and garlic.Add the sliced mushrooms along with salt and pepper to taste.
Cook mushrooms till tender and the excess liquid in the skillet is evaporated.Remove from heat and chopped parsley along with cheese.
Stir to combine.
Set aside while you prepare the omelette.
Take a bowl and whisk the egg, milk, salt and pepper.
Whisk until egg whites and yolks are well blended.Heat a cast iron pan over medium heat and add a teaspoon of olive oil.Pour half of the prepared egg mixture.Spread it out evenly using a spatula.
When the eggs mixture looks stable from top and not runny, fill in half of the prepared mushroom filling on one side.Close the other half over and let the omelette cook for few seconds.
Transfer the Mushroom Omelette to the serving plate.
Prepare the remaining mushroom omelettes using the similar way.Serve Herb & Cheese Mushroom Omelette with a glass of Chickoo Banana Date Smoothie for the power packed healthy breakfast., https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/Mushroom_Omlette_Recipe.jpg, 11