anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,ginger,garam masala powder,green chilli,fennel seeds (saunf),red chilli powder,cloves garlic,carrot,coriander (dhania) leaves,onion,turmeric powder,sweet potato,sunflower oil

Sweet Potato And Carrot Sabzi Recipe, 1/2 teaspoon Turmeric powder (Haldi),2 Sweet Potato - peeled and chopped into cubes,1 inch Ginger - chopped,2 teaspoon Garam masala powder,2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 teaspoon Red Chilli powder,1 Onion - chopped,2 Carrots (Gajjar) - peeled and chopped into cubes,1 Green Chilli - slit,1 teaspoon Fennel seeds (Saunf),4 cloves Garlic - chopped,Sunflower Oil,1 Tomato - chopped, 40, North Indian Recipes, To begin making the Sweet Potato and Carrot Sabzi Recipe, we will heat a pressure cooker with oil, add fennel seeds and allow it to crackle.Add ginger, garlic and saute until they soften.
Once it softens, add onions and saute until they turn translucent.After 5 minutes you can add chopped tomatoes and sprinkle with salt and allow the tomatoes to turn mushy.Add all the spice powders including red chilli powder, turmeric powder, garam masala powder along with the root vegetable, salt and add about 1 cup of water and pressure cook them for at least 4 whistle.Allow the pressure to release naturally, add coriander leaves and give one last stir and serve hot.Serve the Sweet Potato and Carrot Sabzi Recipe along with Gujarati Kadhi and Phulka for your everyday meals., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Sweet_Potato_and_Carrot_Subzi_Recipe_.jpg, 14
Ingredients: tomato,wheat brown bread,salt,paneer,potato (aloo),green chutney (coriander mint) recipe,avocado,onion,black pepper powder,cucumber,cabbage (patta gobi muttaikose)

Vegetable Sandwich Recipe With Mashed Avocado And Cottage Cheese, 12 Cucumber - sliced,Salt - to taste,1/4 cup Paneer (Homemade Cottage Cheese) - grated,1/2 tablespoon Black pepper powder,1/4 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,1 Green Chutney (Coriander & Mint) - recipe,6 Whole Wheat Brown Bread,1/2 cup Avocado - mashed,1/2 cup Potato (Aloo) - mashed,1 Tomato - thinly sliced,1 Onion - thinly sliced, 30, Continental, To begin making the Vegetable Sandwich With Mashed Avocado And Cottage Cheese, mix the potato, avocado and grated paneer in a big bowl.Now the next step is to assemble the sandwich.Take a spoonful of mint coriander chutney and spread it over one slice of bread.Place the other of bread on a flat surface.
Spread the avocado, potato and paneer mixture on the bottom slice of the bread.Place the sliced cucumber, onion and tomato on the top.
Sprinkle some salt and pepper on it.Then place a layer of shredded cabbage and cover it with the other chutney bread slice.Preheat the Sandwich Maker and place the sandwich on it carefully.
Grill the sandwich until crisp and browned.Serve the Vegetable Sandwich With Mashed Avocado And Cottage Cheese for breakfast along with Muskmelon Juice or pack into a lunchbox or even as a tea time snack along with a hot cup of Masala Chai or Coffee.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Sandwiches_Burgers_Wraps/Vegetable_Sandwich_Recipe_with_Mashed_Avocado_and_Cottage_Cheese-1.jpg, 11
Ingredients: salt,jasmine rice,cloves garlic,dark soy sauce,shiitake mushrooms,sesame (gingelly) oil groundnut oil,light soy sauce,sugar,onion,water,peanuts (moongphali),tofu,thai basil,thai red chilli (birds eye chilli),sunflower oil

Layered Thai Basil & Tofu Rice Recipe, 8 cloves Garlic,6 Thai Red chilli (Birds Eye Chilli),1/2 teaspoon Dark soy sauce,Salt - to taste,3/4 cup Jasmine Rice,1-1/2 cups Water,Roasted Peanuts (Moongphali) - few to garnish (optional),1/2 teaspoon Light soy sauce,Thai basil leaves - A small bunch,1 Onion - chopped to chunks,150 grams Tofu - cubed,1/2 teaspoon Sugar,1-1/2 tablespoon Sunflower Oil,1/2 cup Shiitake mushrooms - fresh,2-1/2 tablespoons Sesame (Gingelly) Oil - or groundnut oil, 40, Thai, To start cooking Layered Thai Basil & Tofu Rice Recipe, get prep with all the ingredients and then pound red chilli and garlic in a pestle & mortar.Cook rice in an electric rice cooker.
Electric cooker is the best for the measurements given above.While the rice is getting done, heat oil in a wok.Add the ground red chilli and garlic paste and fry them well.Add Onion and fry for a minute.Add tofu and continue to fry until they turn golden brown.Add, light & dark soya sauce, shitake mushroom to this mix.Add very little salt as soya sauce has already salt in it.Mix them all well and fry for 2 minutes.
Keep stirring continuously.Add basil leaves and mix them well.
Cook for a minute.For layering the rice, take a serving bowl and layer the bottom portion with rice followed by the basil tofu curry.
Repeat layering for 2 or 3 times and end with tofu basil curry on top.Garnish with roasted peanuts (optionally).Serve Layered Thai Basil & Tofu Rice Recipe along with Thai Yellow Curry Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/neerusrikanth/Layered_Thai_Basil__Tofu_Rice.jpg, 15
Ingredients: baking powder,salt,eggs,milk,blueberries,sugar,vanilla,flour (maida),icing sugar,butter,cinnamon powder (dalchini)

Blueberry Muffin Cake Recipe, 2 cups All Purpose Flour (Maida),3/4 teaspoon Cinnamon Powder (Dalchini),1/2 cup Icing Sugar,2 cups Blueberries - (I used frozen,1/4 cup Butter - and 2 tablespoon more,1 Whole Egg - beaten,1/4 cup Milk,1/2 teaspoon Vanilla Extract,3/4 cup Milk,2 teaspoon Baking powder,1/4 cup Butter (unsalted),1-1/2 cups Sugar - (adjust),1 pinch Salt,1/2 cup Sugar,3 tablespoon All Purpose Flour (Maida), 60, Continental, To begin making Blueberry Muffin Cake Recipe, prepare the batter for crumble and the blueberry cake separately.Preheat the oven at 180 C.
Prepare the cake pan by greasing it with some butter and dusting it with flour.Take a big mixing bowl, and mix all the cake ingredients for the blueberry cake together except the blueberries.
Beat lightly with an electric beater or handheld beater until everything is combined well.Once the ingredients mix well, add the blueberries into the cake mix and fold them in the batter carefully.
Add a little bit of water if you feel that the batter is too dry.In another bowl, mix all ingredients for the topping/crumble and keep mixing with a fork hand whisk until the mixture is blended well.Spread the cake batter into the prepared cake pan and top evenly with the crumb topping.Bake for 40 minutes or until the toothpick comes out clean.
Let the cake cool on a wire rack for 10 to 15 minutes before serving to subdue the residual heat.Mix all the ingredients for sugar glaze together in a mixing bowl till no lumps and then drizzle it over the cake top once the cake is cooled.
Eat it fresh and enjoy the heavenly taste.Serve Blueberry Muffin Cake Recipe along with Maple Roasted Cinnamon Spiced Latte Recipe over snacks or as a dessert after a one pot meal like Mexican Cottage Cheese Chicken Enchilada Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/BLUEBERRY_MUFFIN_CAKE.jpg, 11
Ingredients: tomato,salt,rice,ghee,red chilli powder,curry leaves,coriander (dhania) leaves,onion,cumin seeds (jeera),lemon,turmeric powder,green chillies

Quick Pulao With Onions And Tomatoes Recipe, Salt - as required,Ghee - as required,1 teaspoon Cumin seeds (Jeera),1/2 Lemon - juice,1 teaspoon Red Chilli powder,1 Onion - chopped,2 Green Chillies - finely chopped,2 cups Rice - cooked,Few sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Turmeric powder (Haldi),1 Tomato - chopped,1 sprig Curry leaves, 45, Indian, To begin making the Quick Pulao With Onions And Tomatoes, firstly prepare all the ingredients.Heat ghee in a heavy bottomed pan and add cumin seeds.
Once it splutters, add the green chillies and curry leaves.After a minute, add the onions and cook till they become soft and translucent.
Add the tomatoes and cook for a about a minute or two.Add the leftover rice, turmeric powder, red chilli powder, salt and cook for about 3 to 5 minutes.Once done, switch off the stove, put lemon juice on the quick pulao, mix and garnish with chopped coriander leaves.Pair Quick Pulao With Onions And Tomatoes along with Burani Raita or any Raita of your choice and a roasted Papad.
It can be packed for picnics or lunch boxes.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Quick_pulao_with_onions_and_tomatoes.jpg, 12
Ingredients: tomato,salt,black peppercorns,cloves (laung) garlic,onion,tme leaves,celery stalks,black eyed beans (lobia),dried oregano

Greek Style Μαυρομάτικα Recipe (Black Eyed Beans with Celery and Thyme Recipe), Salt - to taste,1 teaspoon Whole Black Peppercorns - coarsely pounded,1 Onion - finely chopped,1 teaspoon Dried oregano,1 cup Black Eyed Beans (Lobia) - soaked,2 Celery - stalks,3 Cloves (Laung) - garlic,2 sprig Fresh Thyme leaves,1/4 cup Homemade tomato puree, 545, Greek, We begin making the Greek Style Μαυρομάτικα Recipe (Black Eyed Beans with Celery and Thyme Recipe) by soaking the black eyed peas in water for 2 hours.Heat a pressure cooker and add oil, sauté the garlic and onions till it is translucent.
Add the herbs and celery which is chopped and sauté for some more time.Then add the tomato puree and salt, sauté till it is cooked and the water gets evaporated.Finally add the black eyed beans and coat it nicely with the masala and pressure cook it for 4 whistle.Serve the Greek Style Μαυρομάτικα Recipe (Black Eyed Beans with Celery and Thyme Recipe) along with the Broken Wheat/ Bulgur to make it a healthy high protein meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Greek_Style__Recipe_Black_Eyed_Beans_with_Celery_and_Thyme_Recipe_.jpg, 9
Ingredients: salt,ajwain (carom seeds),red chilli powder,chaat masala powder,carrot,gram flour (besan),onion,green bell pepper (capsicum),rice flour,enos fruit salt,sunflower oil

Mixed Vegetable Corn Pakora Recipe - Made In Kuzhi Paniyaram Pan, 1 Carrot (Gajjar) - grated,Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Ajwain (Carom seeds),1 Onion - finely chopped,3/4 cup Gram flour (besan),1/4 cup Green Bell Pepper (Capsicum) - finely chopped,1/2 teaspoon Enos fruit salt,1/4 cup Rice flour,Sunflower Oil,Chaat Masala Powder - for sprinkling, 30, North Indian Recipes, To begin making the Mixed Vegetable Corn pakora recipe, first prep all the ingredients and keep aside.In a mixing bowl, combine the besan, rice flour, carrot, capsicum, onion, ajwain, red chilli powder, enos fruit salt and salt.
To the bowl, add and a little water to make a smooth and thick pakora batter of coating consistency.
Heat a Kuzhi paniyaram pan over medium heat, add 1/4 teaspoon of oil in each of the cavities of the pan.Spoon a tablespoon of Mixed Vegetable Corn Pakora batter into each of the cavities and pan fry until browned and crisp, flip on the other side and cook as well.
Serve the Healthy Mixed Vegetable Corn Pakora Recipe with Mint Chutney and Adrak chai for a tea time snack during monsoons., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Mixed_Vegetable_Pakora_Using_Paniyaram_Pan-4.jpg, 11
Ingredients: salt,green chilli,red chilli powder,cloves garlic,water,mustard,onion,oil,coriander (dhania) leaves,cumin seeds,gram flour

 Spicy Gram Flour Sabzi (Recipe In Hindi),  1/2 teaspoon cumin seeds , oil - as per use,1/2 cup gram flour, 1 teaspoon red chilli powder, 5 sprig green coriander - finely chopped, 1 green chili - finely chopped, 1 teaspoon mustard, salt - as per taste, 5 cloves garlic - peel and chop finely, 1 cup of water - lukewarm, 2 onions - finely chopped, 35, Maharashtrian Recipes, To make junka, first heat the oil in a pan.
Add the mustard seeds and cumin seeds and cook for 10 seconds.
After 10 seconds, add garlic to it and cook till it turns brown.
After that add onion and green chillies and cook till the onion becomes soft.
After softening, add red chili powder, gram flour and cook on medium heat.
After 2 minutes add salt and lukewarm water and keep stirring.
Cook for 10 minutes until all the water runs out.
Beat the pan and cook for 5 minutes.
Remove the lid from the pan and cook for another 5 minutes.
Add some more oil in between.
Mix and garnish with green coriander.
Serve junka with dal tadka, khichia churi and phulka for the day's dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Zunka.jpg, 11
Ingredients: baking powder,wheat flour,water,baking soda,lemon,caster sugar,raisins black,turmeric powder,sunflower oil

Healthy Lemon Cupcakes Recipe (Eggless), 1 tablespoon Lemon juice,1/2 teaspoon Baking powder,1 cup Caster Sugar,1 cup Water,1 tablespoon Sunflower Oil,Raisins - black for garnishing,1 cup Whole Wheat Flour,Turmeric powder (Haldi) - a pinch,1/4 teaspoon Baking soda, 30, Continental, To bgein making the Healthy Lemon Cupcakes recipe, firstly start preheating your microwave at 180 degrees.In a medium sized bowl, add water, castor sugar, turmeric powder and lemon juice and mix it well.
Now, in another bowl, seive whole wheat flour, baking powder and baking soda all together.Gradually add flour mixture in two batches into water micture and stir until just combined.
Set cupcake liners into cupcake mould and pour the batter into them.Bake them into preheated oven for 18-20 minutes.
Its ready to serve!Serve Healthy Lemon Cupcakes along with Masala Chai for your tea time break or pack them in your kids snack box for a weekday treat., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara/Healthy_Lemon_Cupcakes_Eggless.jpg, 9
Ingredients: saffron strands,milk,water,jasmine buds,sugar,cardamom powder (elaichi)

Mogre's Sorbet Recipe - Fresh Jasmine Drink, 1-1/2 cup Sugar,3/4 cup Fresh Jasmine Buds,1 teaspoon Milk,Saffron strands - a few,1/4 teaspoon Cardamom Powder (Elaichi),3/4 cup Water, 495, Indian, To begin making the Mogre Ka Sharbat Recipe, place a saucepan on medium flame, add in the sugar and water and allow it to come to a rolling boil, reduce the flame and add in the milk.You will observe, the impurities from the sugar will float on the surface of the sugar syrup.
Using a tea strainer, skim off the impurities from the top and discard it  in a small bowl placed close by.
Once the impurities have been removed, add in the cardamom powder, saffron stands and the fresh jasmine buds.
Once again bring to a rolling boil and turn off the flame.
Allow this Mogre Ka Sharbat to cool down to room temperature.
Cover with a lid and set aside, for about 24 hours, allow the fresh jasmine flavour to infuse into the sugar syrup.
24 hours later, strain out the jasmine buds and discard them.
Pour the Mogre Ka Sharbat in a bottle and store in the refrigerator for upto a month.
This make the concentrated Mogre Ka Sharbat.
To serve, in a glass add a tablespoon of the concentrated Mogre Ka Sharbat, top with a few ice cubes and 200 ml of water.
This Mogre Ka Sharbat is now ready to drink.
Serve Mogre Ka Sharbat Recipe as a summer evening drink along with Homemade Vada Pav Recipe With Aloo Vada for a simple evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Mogre_Ka_Sharbat_Recipe_Jasmine_Flower_Drink-1_1600.jpg, 6
Ingredients: turmeric powder,salt,ginger,cumin powder,red chilli powder,curry leaves,onion,garlic,coriander powder,oil,black pepper powder,suran squares,green chillies,cumin seeds,garam masala powder

 Sukhi Suran Masala Sabzi Recipe, 250 grams suran - cut into 1 inch squares, 1 tsp coriander powder, 1 onion - cut straight and thin, 1 tsp garlic - finely chopped, 1/2 tsp cumin powder, 1/2 tsp red chilli powder, 1/2 tsp turmeric powder, 1 tsp ginger - finely chopped, 1/2 tsp garam masala powder, 1/2 tsp black pepper powder, 1 sprig curry leaves, 2 tsp oil, 1/2 teaspoon cumin seeds, salt - taste According, 2 green chillies - cut, 35, North Indian Recipes, To make the Sukhi Suran Masala Sabzi Recipe, we will first remove the skin of the suran.
Now cut the suran and put it in water and keep it separately.
Now heat oil in a pan.
Add curry leaves, cumin seeds and cook until the cumin seeds crackle.
Now add onion, ginger, garlic and cook till the onion becomes soft.
Now add suran and cook for 1 minute.
Add water, salt, cover the pan and cook for 10 minutes.
After 10 minutes, add red chili powder, coriander powder, cumin powder, black pepper powder, garam masala powder and cook for 3 to 4 minutes.
Once cooked, turn off the gas and serve.
Serve the Sukhi Suran Masala Sabzi Recipe along with Dal Palak, Gourd Raita and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Sukhi_Suran_Masala_Sabzi_Recipe_-_Sukhi_Masala_Jimikand_5_1600.jpg, 15
Ingredients: turmeric powder,salt,coconut,asafoetida,carrot,mustard,white urad dal (split),curry leaves from the middle,oil,red chilli

South Indian Carrot Poriyal Recipe - Carrot Poriyal (Recipe),  1/4 cup coconut - grated, 1/2 teaspoon turmeric powder , 1 red chili, 4 curry leaves - broken from the middle, 1/2 teaspoon mustard, 1/4 teaspoon asafoetida, salt - as per taste, 1/2 teaspoon white urad dal (split),4 carrots - small or long chopped, 1 teaspoon oil, 40, Tamil Nadu, To make South India Carrot Porial, first steam the chopped carrot in a pressure cooker with salt and water.
Soak the cooker until it comes to 2 cities, take out the pressure and when it becomes soft, keep it on the side.
Now to heat it, heat oil in a pan.
When it gets hot, add mustard seeds, curry leaves, urad dal and red chillies.
Let it cook for 10 to 15 seconds.
After it becomes golden, add asafoetida, turmeric powder, carrots and salt.
Cook for a few minutes and garnish it with coconut., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/carrot_poriyal_sabzi_south_indian_curry_Recipe.jpg, 10
Ingredients: cumin powder (jeera),water,stalks rasna roots leaves,black pepper powder

Health Benefits of Rasna (Alpinia Galanga) - Ayurvedic Medicinal Plant, 1/4 teaspoon Black pepper powder,1 teaspoon Honey,3 Stalks Rasna - roots and leaves,2 cups Water,1/4 teaspoon Cumin powder (Jeera), 25, Indian, To begin making Rasna, Ayurvedic Medicinal Plant Tea Recipe in a saucepan add all the ingredients ,the rasna roots, washed and chopped, the rasna leaves torn into bits and water.Boil for about 15 minutes till the water reduces to half and forms a strong rasna tea decoction.
Stir in the the black pepper powder and cumin powder and give it another brisk boil.Once combined and infused well, strain the rasna tea and discard the herbs and spices.Add honey if you like before serving.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Rasna_Alpinia_Galanga_Ayurdevic_Medicinal_Plant_10.jpg, 4
Ingredients: tomato,carrot,cumin seeds (jeera),turmeric powder,chana dal (bengal gram dal),salt,mustard oil,cardamom (elaichi) podsseeds,dry red chillies,prawns,garam masala powder,asafoetida (hing) generous,coconut,cauliflower (gobi),red chilli powder,sugar,coconut milk,bay leaves (tej patta),ghee,cinnamon stick (dalchini),cloves (laung)

Dal Chingri (Bengali Style Channa Dal And Prawns) Recipe, 1 Tomato - finely chopped,1 teaspoon Ghee,1 teaspoon Red Chilli powder,250 grams Prawns,1 teaspoon Garam masala powder,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,2 Bay leaves (tej patta),2 tablespoons Fresh coconut - chopped,1 teaspoon Turmeric powder (Haldi),3/4 cup Coconut milk,2 Cloves (Laung),Asafoetida (hing) - Generous pinch,1 teaspoon Sugar,1 cup Chana dal (Bengal Gram Dal),1 Carrot (Gajjar) - diced,1 inch Cinnamon Stick (Dalchini),1/2 cup Cauliflower (gobi) - cut into small florets,1 teaspoon Cumin seeds (Jeera),2 Dry Red Chillies,1 tablespoon Mustard oil, 55, Bengali Recipes, To begin making the Dal Chingri recipe, wash thoroughly and boil the channa dal with 2 cups of water, salt and turmeric.
I usually lower the flame after first whistle and let it simmer for 8 minutes.
Let the steam escape naturally and keep aside.In a separate sauce pan, blanch your vegetables by boiling 4-5 cups of water with a pinch of salt, add carrot and cauliflower to it.Boil for 2 minutes and turn off the heat, let it stand covered for 5 minutes.
Drain the water and keep aside the vegetables.Heat mustard oil in a heavy bottom pan, add prawns and sauté till they turn slightly pink.
Remove prawns from the oil and add all the tempering ingredients including coconut.
Sauté till fragrant & the coconut turns slightly brown.Add tomato and steamed vegetables to the above and sauté for 2-3 minutes.Add salt, sugar and chilli powder to it and continue to sauté till on medium heat till oil separates out.Add boiled dal to the above and bring to boil.
Add fried prawns, coconut milk and simmer for 5 minutes.Add green chillies & garam masala and immediately turn off the heat.
Let it stand for 10 minutes and it is ready to be served.Serve Dal Chingri with hot steamed rice for a healthy and delicious weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Dal_Chingri__Bengali_Style_Channa_Dal_and_Prawns.jpg, 21
Ingredients: salt,rosemary,basil leaves,virgin olive oil,lemon,rajma (large kidney beans),feta cheese,pepper,dried oregano

Kidney Beans, Crumbled Feta, Basil Salad with Lemon Vinaigrette Recipe, 6 sprig Basil leaves - torn,1 cup Rajma (Large Kidney Beans) - Soaked in water for 8 hours,4 tablespoon Extra Virgin Olive Oil,Salt and Pepper - to taste,1 teaspoon Rosemary,1 Lemon juice,1 cup Feta Cheese - crumbled,1 teaspoon Dried oregano, 35, Continental, To begin making the Kidney Beans, Crumbled Feta, Basil Salad with Lemon Vinaigrette Recipe, pressure cook the soaked in kidney beans with water and cook for 5 whistle.Release the pressure naturally and drain the water.
Add all the lemon dressing and toss it well.Add torn basil leaves and sprinkle with crumbled feta and serve.Serve the Kidney Beans, Crumbled Feta, and Basil Salad with Lemon Vinaigrette along with some pita bread and hummus to make a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kidney_Beans_Crumbled_Feta_Basil_Salad_with_Lemon_Vinaigrette_Recipe.jpg, 9