anandhuvasudev/southindiandish huggingface dataset:
Ingredients: spring onion greens,sesame (gingelly) oil,cloves garlic,carrot,black pepper powder,sunflower oil,salt,red bell pepper (capsicum),corn flour,soy sauce,dry red chillies,green beans,peanuts (moongphali),tofu,rice,black pepper corns,water,ginger,spring onion (bulb greens),green bell pepper (capsicum)

Kung Pao Tofu With Vegetables Recipe, 1/4 cup Roasted Peanuts (Moongphali),4 Spring Onion (Bulb & Greens) - finely chopped,1-1/4 cups Water,2 tablespoons Corn flour,2 Spring Onion Greens - finely chopped chopped,1 teaspoon Black pepper corns - coarsely pounded,Salt - to taste,1/2 cup Green beans - finely chopped,1/2 cup Green Bell Pepper (Capsicum) - finely chopped,1 Red Bell pepper (Capsicum) - diced,1 inch Ginger - finely chopped,1 tablespoon Honey,1 tablespoon Sesame (Gingelly) Oil,4 cloves Garlic - finely chopped,250 grams Tofu - diced,2 cups Cooked rice,1 Green Bell Pepper (Capsicum) - diced,1/2 cup Carrots - finely chopped,2 Dry Red Chillies,1 teaspoon Sunflower Oil,2 tablespoons Soy sauce,1 Green Bell Pepper (Capsicum) - finely chopped,1 teaspoon Black pepper powder, 50, Chinese, To make the Kung Pao Sauce; in a bowl, add all mix all the ingredients until well combined and keep aside.
For Kung Pao Tofu; heat the sesame oil in a wok on medium high heat; add in the ginger, garlic, red chillies, green and red peppers and spring onions.Saute on high heat until the peppers have slightly softened.
Stir in the roasted peanuts, the crushed black peppercorns, tofu and the kung pao sauce.
Keep stirring the sauce with the vegetables, until you notice the sauce is thickening.
Check the salt and spice levels and adjust to suit your taste.Give the Kung Pao with Tofu and Vegetables a quick boil and turn off the heat.For the Fried Rice, heat oil in a pan; add the ginger, spring onion, beans, carrots, green bell peppers and salt.Sauté on high heat for 3 to 4 minutes until the vegetables become slightly tender and have a firm bite.Add the cooked rice, black pepper, and salt.
Mix well and stir fry the chinese fried rice for 2 more minutes.
Check the salt and seasonings and adjust to suit your taste.Turn off the heat and transfer the fried rice to a serving bowl and serve hot.Now that all the elements are ready, it's time for serving.In a serving bowl like a cereal bowl/ salad bowl/ soup bowl.
Spoon a portion of rice at the bottom.
 Add a ladle full of the Kung Pao Tofu on one side of the bowl and serve hot.Voila, your Rice bowl is ready to be served.
Serve Kung Pao Tofu With Vegetables Recipe with brown rice or fried rice like above along with Cherry Tomato and Orange Salad Recipe and Toffee Banana Recipe for a complete weekend meal with family and friends., https://www.archanaskitchen.com/images/archanaskitchen/World_Asian/Kung_Pao_Tofu_Recipe_Chinese_Asian_Vegetarian_Pumpkin_Peppers-1.jpg, 20
Ingredients: salt,wheat flour,bathua leaves,amchur (dry mango powder),ghee,cloves garlic,onion,water knead the dough,potato (aloo),green chillies,garam masala powder

Bathua Aloo Paratha Recipe, Ghee - for cooking,Water - to knead the dough,1 teaspoon Garam masala powder,2 Green Chillies - finely chopped,4 cups Bathua leaves - finely chopped,2 cups Whole Wheat Flour,1/2 Onion - finely chopped,3 cloves Garlic - finely chopped,2 Potatoes (Aloo) - boiled,1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Salt, 70, North Indian Recipes, To begin making Aloo Bathua Paratha, place the potatoes in the pressure cooker along with some water and pressure cook for 3 to 4 whistles and turn off the heat.
Allow the pressure to release naturally.Once released, peel the skin and mash the potatoes and keep aside.Next make the dough for the parathas.
In a bowl add whole wheat flour and salt and mix water and knead till you get a soft dough.
Keep aside till you make the filling.Separate the Bathua Leaves from the stem and discard the stem.
Wash and chop the bathua leaves.
Preheat a pan on high heat; add the bathua leaves and cook the bathua leaves until soft and all the water has evaporated.
Ensure there is no residue of moisture from the bathua.
Turn off the heat and allow the bathua leaves to cool.In a mixing bowl, add the mashed potatoes, the cooked bathua leaves, chopped onions, green chillies, garlic, salt, garam masala powder and amchur powder.
Mix the aloo bathua paratha mixture well.
Give it a taste and adjust seasonings according to taste.Preheat a tava on medium heat and start making the parathas.To make the paratha take the required portion of Aloo Bathua Paratha dough and dust with dry wheat flour and flatten to a three inch diameter.Take the Aloo Bathua stuffing which should be larger than the size of the dough you took and place in the center.Fold the edges and bring the dough towards the center to close the ball.
Remove any excess dough at the top.Place the Aloo Bathua Paratha on a flat surface dusted with wheat flour and roll gently.Once you have reached the desired size and thickness place the Aloo Bathua Paratha on the preheated tava and cook until the Aloo Bathua Paratha turns golden on both sides.Smear ghee and cook the Aloo Bathua Paratha until it is cooked through and is golden brown and crisp.Keep flipping the Aloo Bathua Paratha during the above process.
Once done, remove from the tawa and proceed to make the remaining parathas the similar way and serve hot.Serve the Bathua Aloo Paratha Recipe along with Shalgam Gajar Aur Gobhi Ka Achar Recipe, Dahi, and a cup of Adrak Chai for a special weekend breakfast, https://www.archanaskitchen.com/images/archanaskitchen/Stuffed_Aloo_Paratha_With_Bathua_Recipe-17_1600.jpg, 11
Ingredients: salt,green chilli,coriander (dhania) leaves,carrot,curry leaves,white urad dal (split),dry red chillies,cucumbers,lemon,cumin seeds (jeera),chana dal (bengal gram dal),sunflower oil

Vellarikka Kosumalli Recipe- South Indian Style Cucumber Salad, 1 teaspoon White Urad Dal (Split),1 Carrot (Gajjar) - grated,1 Green Chilli - finely chopped,1/4 cup Coriander (Dhania) Leaves - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Chana dal (Bengal Gram Dal),1 teaspoon Sunflower Oil,1 sprig Curry leaves,2 Dry Red Chillies - halved,1 Lemon - juice extracted,2 Cucumbers - chopped, 15, Indian, To begin making Vellarikka Kosumalli Recipe, in a large mixing bowl add cucumber, carrots, coriander leaves, green chillies, salt to taste and lemon juice and stir and combine everything well.Now heat a tadka pan and add 1 teaspoon oil.Once the oil is hot add mustard seeds, cumin seeds, and once they crackle add the chana dal and urad dal, once the dals have turned golden brown in colour add the dry red chillies and curry leaves.Saute everything for a few seconds and turn of the heat.
Add the tempering into the Vellarikka Kosumalli and combine.
Check the salt and adjust according to taste.Serve the Vellarikka Kosumalli along with Steamed Rice, Thakkali Vengaya Sambar and Elai Vadam for a complete weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/Cucumber_Carrot_Salad_1_1600.jpg, 12
Ingredients: salt,baking powder,coriander (dhania) leaves,black sesame seeds,water,baking soda,curd,sugar,flour (maida),sesame seeds (til seeds),butter,sunflower oil

Baked Amritsari Kulcha Recipe (Without Yeast), 1 teaspoon Sugar,Butter - as required,Water - as required,Coriander (Dhania) Leaves - chopped,1 teaspoon Baking powder,Sesame seeds (Til seeds) - as required,Black sesame seeds - as required,3 tablespoons Curd (Dahi / Yogurt),1 tablespoon Sunflower Oil,1-1/2 cup All Purpose Flour (Maida),1/4 teaspoon Baking soda,1 teaspoon Salt, 20, Punjabi, To begin making the Baked Amritsari Kulcha recipe, in a medium sized bowl, add all the dry ingredients and mix it well.Gradually add water and then knead the dough.
Make a soft dough and cover it and place it into warm place of your kitchen for 2 hours to ferment.After 2 hours, when dough is rising double in size, knead it again with some oil and device it into equal portions.Take one portion and apply sesame seeds and chopped coriander leaves on top and roll it into oval shape.
Prepare all the kulcha in same manner.Take microwave safe plate, brush it with oil and place kulchas on it and rest them for 30 minutes.
Preheat microwave at 180 degrees and bake kulchas for 10 minutes.
Apply butter on top.Your delicious Amritsari Kulcha are ready to serve.
Serve Baked Amritsari Kulcha along with Pindi Chole and Aam Ka Achaar for your weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/Baked_Amritsari_Kulcha_Recipe_Without_Yeast-1.jpg, 12
Ingredients: salt,cheddar cheese (or parmesan cheese),pasta farfe,gram button mushrooms,green peas (matar),cloves garlic,milk,virgin olive oil,onion,lemon,lemon,black pepper powder,flour (maida),butter

Baked Farfalle Pasta With Mushrooms Peas And Lemon White Sauce Recipe, 2 teaspoon Extra Virgin Olive Oil,200 gram Button mushrooms - sliced,Salt - to taste,1 teaspoon Lemon juice,3/4 cup Green peas (Matar),2 tablespoon Butter,50 grams Cheddar cheese - grated (or parmesan cheese),2 cloves Garlic - grated,Black pepper powder - to taste,1 Onion - finely chopped,1/2 tablespoon Lemon juice,2 cup Milk,4 Lemon wedges - for garnishing,250 grams Pasta - farfalle,3 tablespoon All Purpose Flour (Maida), 55, Italian Recipes, To begin making Baked Farfalle Pasta With Mushrooms Peas And Lemon White Sauce, heat a saucepan on medium heat.
Pour 1 litre water to the saucepan.
Add some salt and bring it to boil.Add the farfalle pasta to the boiling water and cook it till Al dente (cooked to be firm to the bite).
Drain in a colander and keep it aside.Heat a pan on medium heat and add 1/2 teaspoon oil.
Once the oil is hot add the sliced mushrooms and saute them for about a minute.
Be careful not to overcook them.
Once the mushrooms are cooked, turn off the heat.
Transfer the mushrooms in a bowl and keep aside.
You can simultaneously steam some peas and keep aside.
Click here to know how to steam your vegetables.Meanwhile pre-heat the oven to 200 degree centigrade.Heat a pan on medium heat and add 1-1/2 tablespoon butter.
Grate 2-3 garlic cloves in the butter.
Add diced onion.
Stir fry for a couple of minutes and cook till the onions become transparent.
Be careful not to brown them.At this stage, add the all-purpose flour and whisk continuously for a minute.
Once the roasted aroma starts coming from the flour, start adding milk in small amount and keep whisking so that no lumps are formed.
Let it Simmer for about 5 minutes.
Add salt and pepper powder to the milk and flour mixture and mix well.
Turn off the heat and add half of the grated cheese to the mixture and whisk well.
Finally add the lemon juice and whisk it again.Grease a baking dish with 1/2 tablespoon of butter.
Layer the baking dish with cooked pasta, lemony white sauce, sauteed mushrooms and peas one after the other.
Finally top it with the remaining grated cheese.
For additional flavor punch, place a few lemon slices on top.Place the baking dish in preheated oven.
Bake for 20 to 25 minutes.
As you start noticing light brown crust on the top of the pasta and the creamy sauce bubbling from its sides, turn of the oven and take the baking dish out carefully.The Baked Farfalle Pasta With Mushrooms Peas And Lemon White Sauce is ready.
Present it in the same baking dish or serve a portion of it in a serving plate.
Serve it hot with some toasted Garlic Bread., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Baked_Farfalle_Pasta_with_Mushrooms_Peas_and_Lemon_White_Sauce_original_1600.jpg, 14
Ingredients: butter grease the pan,baking powder,orange,eggs,baking soda,curd,sugar,orange juice,vanilla,caster sugar,flour (maida),sunflower oil

Orange Yogurt Cake Recipe, 1 cup All Purpose Flour (Maida),2 tablespoons Fresh orange juice,1/2 teaspoon Baking powder,1 teaspoon Orange Zest (Rind),Butter - to grease the pan,1 Whole Egg,1/2 teaspoon Vanilla Extract,1/8 teaspoon Baking soda,Caster Sugar - for dusting,1/2 cup Curd (Dahi / Yogurt),1/4 cup Sunflower Oil,1/2 cup Sugar - (adjust to taste), 50, Continental, To begin making Orange Yogurt Cake Recipe, Preheat oven to 350 degrees F.
Brush butter on a cake pan.In a bowl, add all dry ingredients and mix well.
In another bowl add egg,vanilla extract,orange juice, oil, yogurt and whisk together in a hand mixer.Sift dry ingredients on it.
Mix well, whisking and folding, and pour the batter into the cake pan.Bake for 30 - 35 minutes or until the cake tester came out clean.
Cool completely and dust with powdered sugar and orange zest.Serve Orange Yogurt Cake Recipe over tea along with Zucchini Parmesan Crisps (Chips) Recipe or Garlic & Ginger Spiced Potato Wedges Recipe (Baked) during evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/usashis-gmail.com/Orange_Yogurt_Cake.jpg, 12
Ingredients: tomato,salt,amchur (dry mango powder),mustard oil,ajwain (carom seeds),jaggery,red chilli powder,cloves garlic,green chawli beans (yard beanskaramanibarbati),coriander powder,turmeric powder,garam masala powder

North Indian Chawli ki Sabzi Recipe | Yard Long Beans | Barbati | Karamani, 1/2 teaspoon Turmeric powder (Haldi),Mustard oil,1 Ajwain (Carom seeds),Salt - to taste,1 teaspoon Red Chilli powder,4 cloves Garlic - finely chopped,2 Tomatoes - finely chopped,1 tablespoon Jaggery,1/4 teaspoon Garam masala powder,2 teaspoons Coriander Powder (Dhania),300 grams Green Chawli Beans (Yard long beans/Karamani/Barbati) - finely chopped,1 teaspoon Amchur (Dry Mango Powder), 40, North Indian Recipes, To begin making the North Indian Chawli ki Sabzi Recipe, Chop the beans and pressure cook along with a little salt and 2 tablespoons water for two whistles and turn off the heat.
Release the pressure immediately to maintain the fresh green colours of the beans.Heat oil in a kadai/ wok; add the ajwain and allow it to crackle.
Add the garlic and saute for a few seconds.Add the tomatoes, turmeric, red chilli, coriander, amchur powders and saute until the tomatoes become mushy.
Finally add the cooked green Chawli, jaggery add more salt if required and stir well to combine for 3 to 4 minutes.Once done, check the taste and adjust seasonings accordingly and transfer the Chawli ki Sabzi to a serving bowl.Serve the North Indian Chawli ki Sabzi Recipe along with Phulka,  Dhaba Style Dal Fry and Yogurt to make a healthy lunch or dinner, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/North_Indian_Chawli_ki_Sabzi_Recipe___Yard_Long_Beans___Barbati___Karamani_3_1600.jpg, 12
Ingredients: salt,coriander (dhania) seeds,tme leaves,black pepper powder,potato (aloo),butter

Roasted Coriander Potatoes With Thyme Recipe, 600 grams Potatoes (Aloo) - partly boiled,2 tablespoons Coriander (Dhania) Seeds,Salt - to taste,1/2 teaspoon Black pepper powder,5 sprig Fresh Thyme leaves,2 tablespoons Butter, 60, Indian, To begin making the Roasted Coriander Potatoes With Thyme Recipe, par boil the potatoes in a pressure cooker for one whistle and let the pressure release.Peel the skin and cut them in medium slices and keep aside.Heat a wide heavy bottomed pan on low heat and add butter.
When it melts, place the sliced potatoes and cook it until it is roasted.
It will take 6 to 7 minutes.Likewise, flip and cook on the other side and keep aside.In the same pan add the coarsely crushed whole coriander seeds, fresh thyme sprigs and sauté till aromatic.To this add the already roasted potatoes, season with salt and pepper and give it a gentle toss.Serve the Roasted Coriander Potatoes with Thyme along with Burnt Garlic Pasta With Mushroom for a weeknight dinner or serve it as a salad for lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Roasted_Coriander_Potatoes_With_Thyme_Recipe.jpg, 6
Ingredients: tomato,salt,cumin powder (jeera),ginger,ghee,lotus seeds,bay leaf (tej patta),methi leaves (fenugreek leaves),milk,green peas (matar),cloves garlic,red chilli powder,onion,cumin seeds (jeera),coriander powder,turmeric powder,green chillies,garam masala powder,sunflower oil

Fenugreek Makhana Matar Korma Recipe - Fenugreek, Green P & Lotus Seeds Curry, 1 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),2 cloves Garlic,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/4 cup Milk,1 teaspoon Coriander Powder (Dhania),1 Cup Methi Leaves (Fenugreek Leaves) - finely chopped,1 inch Ginger,1-1/2 Cups Lotus Seeds,1 Onion - finely chopped,1 tablespoon Sunflower Oil,1 tablespoon Ghee,2 Green Chillies - roughly chopped,1 Bay leaf (tej patta),1/2 cup Homemade tomato puree,2 teaspoon Red Chilli powder,1 Cup Green peas (Matar) - steamed, 40, North Indian Recipes, To begin making the Methi Makhana Mutter Korma Recipe, prepare all the ingredients and keep them ready.The first step is to roast the makhana and keep them ready.
Into a wide pan; heat ghee over medium heat and add the makhana into the ghee and roast until it becomes crisp.Ensure you roast on low to medium heat and keep stirring until the makhana becomes crisp.
Once done, keep this aside.Next, add ginger, garlic & green chillies into a mixer grinder and grind them into a smooth paste.
Keep them aside.Heat oil in a heavy bottomed pan and add bay leaf, cumin seeds and ginger garlic green chilli paste.
Add the chopped onions along with it and saute until the onions soften and turn lightly golden in color.
This will take about 3 to 4 minutes.Once the onions turn soft, add the methi leaves and saute the methi leaves until they turn soft and wilt down.
The methi leaves cook very quickly and it will take just about a minute or less.Once done, stir in the tomato puree, milk, steamed green peas, salt, cumin powder, garam masala, coriander powder, turmeric powder & red chilli powder.Allow the methi matar kurma to simmer for about 2 to 3 minutes until it comes to a boil.
Check the salt and spices and adjust according to the taste.Finally add Makhana/Lotus seeds and the chopped coriander leaves and serve.Serve Methi Makhana Mutter Korma Recipe along with Palak Raita and Jowar Roti for a diabetic friendly dinner or lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Methi_Makhana_Mutter_Korma.jpg, 19
Ingredients: salt,cumin powder (jeera),boneless chicken,ajwain (carom seeds),red chilli powder,gram flour (besan),ginger garlic paste,curd,lemon,coriander powder,turmeric powder,garam masala powder

Chicken Tikka Recipe, 1 tablespoon Lemon juice,1 tablespoon Garam masala powder,1 teaspoon Cumin powder (Jeera),1 teaspoon Ginger Garlic Paste,1 tablespoon Gram flour (besan),1 teaspoon Coriander Powder (Dhania),2 tablespoons Red Chilli powder,1 teaspoon Ajwain (Carom seeds),500 grams Boneless chicken,4 tablespoons Curd (Dahi / Yogurt),Salt,1 teaspoon Turmeric powder (Haldi), 165, Punjabi, To begin making the Chicken Tikka Recipe, add chicken with lemon juice, ginger garlic paste, turmeric powder and salt in a mixing bowl.
Mix everything well and keep it aside for about 1 hour.Heat a sauce pan with oil, add ajwain seeds and allow them to splutter for few seconds.
Reduce the flame and add the gram flour and cook for about 2 to 3 minutes till the gram flour is roasted well.
Switch off the heat.Into the marinated chicken, add curd, red chilli powder, garam masala powder, cumin powder, coriander powder, salt and the gram flour mixture.
Mix everything well.
Rest this marinated chicken mixture in the fridge for one more hour.After an hour, heat a grill pan, grease it with oil.
Once it is heated, take the chicken pieces out and put them into wooden skewers.Place the skewers gently on the greased pan and cook on all the sides until the chicken pieces are charred and cooked well.
Once done, take them off the heat and serve hot.Serve the Chicken Tikka Recipe along with Dahi Pudina Chutney and some Pickled Onions for your party starters., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Chicken_Tikka_Recipe_.jpg, 12
Ingredients: salt,ginger,asafoetida (hing),mustard seeds,red chilli powder,curd,curry leaves,green amaranth leaves,sooji (semolina rava),rolled oats instant oats,enos fruit salt,sesame seeds (til seeds),sunflower oil

Amarnath Suji & Oats Dhokla Recipe, 1 Ginger - grated,1 cup Curd (Dahi / Yogurt),1 teaspoon Sesame seeds (Til seeds),Red Chilli powder - for garnish,200 grams Green Amaranth Leaves - finely chopped,Salt - to taste,1 teaspoon Mustard seeds,1 teaspoon Sunflower Oil,1/2 teaspoon Asafoetida (hing),2 cups Sooji (Semolina/ Rava),40 grams Rolled Oats Or Instant Oats,2 teaspoons Enos fruit salt,1 sprig Curry leaves, 45, Gujarati Recipes﻿, To begin making the Amaranth Sooji & Oats Dhokla Recipe, we will first roast the semolina (sooji).
In a wok, dry roast the semolina until you get a slightly roasted flavor.
Roast on medium heat for about 3 to 4 minutes taking care not to brown the semolina (sooji).
Once roasted, transfer to a large mixing bowl and keep aside.Next we will cook the amarath leaves.
Add the chopped amaranth leaves into the same heavy bottomed pan or wok, sprinkle some salt and stir-fry the leaves until it becomes soft and cooked.
Make sure to evaporate any excess water that gets released while cooking the greens.
Once cooked, allow the amaranth leaves to cool down and keep aside.Once the leaves are cooled, we will make the sooji oats dhokla batter.
In a large mixing bowl where you have kept the roasted semolina, add the oats, the salt, the asafoetida, the cooked amaranth, the ginger, the salt, the teaspoon of oil and yogurt.
Add water little at a time and stir to make a thick batter (about 2-1/2 cups).
Check the salt and adjust to suit your tasteSooji Oats Dhokla batter to rest for about 5 minutes.The next step is to steam the Amaranth Sooji & Oats Dhokla.
Preheat a steamer with water on medium-high heat.
Grease the Dhokla Plates with oil and pour the Amaranth Sooji & Oats Dhokla batter evenly into the plates.
Fill it only up to 3/4th level of the plates.
Sprinkle just a little red chilli powder over the dhokla batter to add to the taste of the dhoklaPlace the filled dhokla plates in the steamer and steamer on high for 10 minutes.
After 10 minutes turn off the heat and remove the dhokla from the steamer and set aside for 5 minutes before you can cut them into shapes.The final step is to season the Amaranth Sooji & Oats Dhokla.
Heat a teaspoon of oil in a tadka pan; add the mustard and cumin seeds and allow it to crackle.
Add the curry leaves and give it a stir.
Turn off the heat.Drizzle the seasoning over the Amaranth Sooji & Oats Dhokla and serve it along with Green Chutney for breakfast or dinner , https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/Palak_Amaranth_Green_Dhokla_Recipe_Gujarati_Steamed_Semolina_Cake-2.jpg, 13