anandhuvasudev/southindiandish huggingface dataset:
Ingredients: sunflower oil,ghee,water,sugar,cardamom powder (elaichi),black pepper powder,flour (maida),cinnamon powder (dalchini)

Khaja Recipe (Layered Fritters Dunked In Sugar Syrup), 2 teaspoons Cardamom Powder (Elaichi),4 cups All Purpose Flour (Maida) - + 2 tablespoon,2 teaspoons Black pepper powder - freshly powdered (optional),Chilled water,Sunflower Oil - to cook,1 cup Water,1 teaspoon Cinnamon Powder (Dalchini) - optional,2 cups Sugar,2 Ghee - + 2 tablespoon, 70, Bihari, To prepare Khaja recipe, in a bowl, add the flour, melted ghee and mix well.
Add cold water to make a smooth yet firm dough.
Cover the dough and keep aside for at least 15 to 20 minutes.Make a paste mixing 2 tablespoons clarified butter (ghee) and 2 tablespoons all-purpose flour to make a flour paste.Divide the dough into eight equal parts.
Take a ball and roll into rectangular shape sheet.
Roll another one similarly.Smear the prepared flour paste on one sheet and place another on top of it.
Spread the flour paste on top of the second sheet and roll both the sheets together tightly to resemble a log.Cut this flour log into equal sized pieces of 1 inch each.
Roll each piece vertically.Heat enough oil in Deep fry pan, fry them in batches, on a medium flame until they turn golden brown on both sides.
Cool them completely.In the meantime, prepare sugar syrup adding 2 cups sugar in 1 cup water in a Saucepan.Bring to a boil and cook till it becomes sticky.Add cardamom powder, black pepper and cinnamon powders to it.
This addition of spices is purely optional.
Switch off flame.Grease a large plate with some butter or ghee.Dip the fried khaja into the syrup hence prepared, when the syrup is still warm.
Immediately take the well-coated khajas onto the greased plate.Serve Khaja at room temperature.
You could also serve them when still warm.
This Khaja recipe can be stored in an air-tight container up to 2 weeks at room temperature.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sai_Priya/Khaja_original_edited.jpg, 8
Ingredients: black cardamom (badi elaichi),salt,green chillies,hung curd (greek yogurt) till smooth,mustard oil,asafoetida (hing),ghee,red chilli powder,black peppercorns,kabuli chana (white chickpeas),cinnamon stick (dalchini),cumin seeds (jeera),onion,coriander powder,rice flour,turmeric powder,cloves (laung),garam masala powder

Himachali Chana Madra Recipe (Chickpeas In Yogurt Based Gravy), 2 to 3 Green Chillies - slit,1 Onion - chopped (optional),1 tablespoon Coriander Powder (Dhania),1 inch Cinnamon Stick (Dalchini),Salt - to taste,3/4 teaspoon Garam masala powder,2 cups Hung Curd (Greek Yogurt) - beaten till smooth,1-1/2 tablespoons Rice flour,1/2 tablespoon Turmeric powder (Haldi),2 to 3 Cloves (Laung),Red Chilli powder - as required,2 to 3 tablespoons Mustard oil,1/4 teaspoon Asafoetida (hing),1 Black cardamom (Badi Elaichi),1 tablespoon Ghee,1-1/2 teaspoon Cumin seeds (Jeera),2 cups Kabuli Chana (White Chickpeas) - soaked overnight and boiled,3 to 4 Whole Black Peppercorns, 550, Himachal, To begin making the recipe, grind together black cardamoms, black peppercorns and cloves in a mixer grinder.
Make sure it doesn’t turn into a fine powder, it should be granulated.Mix rice flour with water and keep it aside.
Heat 2 tablespoons of mustard oil to smoking point on medium heat.Add a pinch of asafoetida, cumin seeds and cinnamon.Next, add all the dry spice which we grinded earlier.Add onion and saute it for a minute (this step is optional).
Add garam masala powder and coriander powder.Add cooked chickpeas and mix it well with the masala.
Add salt and chilli powder to taste.Add some slit green chillies and let it cook for 2 to 4 minutes more.Now turn the heat on low and add beaten yogurt while stirring chickpeas.
Keep stirring the mixture until yogurt mixes well.Increase the heat to medium and continue stirring till yogurts starts to boil.
Stirring is important to avoid the yogurt from breaking up or cuddle.Add rice flour mixture and ghee and keep stirring.
Cook it for another 5-6 minutes until it is cooked and reaches the right consistency.Do remember that the gravy thickens as it cools down.
Serve Himachali Chana Madra with steamed rice and Kachumber Salad for a perfect meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Himachali_Chana_MadraChickpeas_in_yogurt_based_gravy.jpg, 18
Ingredients: salt,ghee,kokum (malabar tamarind),coriander (dhania) leaves,water,sugar,barnyard millet,cumin seeds (jeera),peanuts (moongphali),potato (aloo),green chillies

Bhagar Recipe - Maharashtrian Style Spicy Barnyard Millet Pulao, 1/2 teaspoon Sugar - optional,Water - as required,Salt - to taste,2 tablespoon Ghee,2 teaspoon Cumin seeds (Jeera),1 cup Barnyard Millet,2 Potatoes (Aloo) - peeled and chopped,3 Kokum (Malabar Tamarind) - pieces,3 tablespoon Roasted Peanuts (Moongphali) - powdered,Coriander (Dhania) Leaves - finely chopped for garnish,3 Green Chillies - chopped (or to taste), 45, Maharashtrian Recipes, To begin making the Bhagar Recipe, first dry roast the bhagar (barnyard millet in a heavy bottom Wok/Kadai on a low heat, until you get a nice aroma.
Remove onto a plate and keep aside.Heat ghee in the same wok.
Add cumin seeds and once they sizzle, add the green chillies and sauté for a few seconds.After a few seconds, add chopped potatoes, peanut powder, kokum and mix everything properly.After 2 to 3 minutes, add water, salt, sugar (optional) and bring it to a boil.Once the water boils, add the roasted bhagar, stirring continuously.Cook covered on medium heat till it is well done and soft.
(About 10-12 minutes).Switch off gas and keep covered for few minutes more.
Mix once again.Garnish Bhagar Recipe (Maharashtrian style spicy Barnyard Millet) with coriander leaves and serve hot.You can serve Bhagar along with plain Yogurt, Tomato Onion Cucumber Raita or any other raita of your choice and a roasted papad.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Bhagar_Maharashtrain_style_spicy_Barnyard_Millet.jpg, 11
Ingredients: cashew nuts,salt,ginger,golden harvest sona masuri rice,bay leaf (tej patta),fennel seeds (saunf),ghee,cloves garlic,onion,cloves (laung),coconut milk,green chillies,star anise,mint leaves (pudina)

Thengai Paal Sadam Recipe - Coconut Milk Pulao, Ghee - for cooking,5 cloves Garlic - finely chopped,Mint Leaves (Pudina) - a few sprigs,1 teaspoon Fennel seeds (Saunf) - coarsely pounded,2 Star anise,1 Bay leaf (tej patta) - torn,Salt - to taste,1 teaspoon Ghee,2 Green Chillies - slit,1 cup Golden Harvest Sona Masuri Rice,2 Cloves (Laung),2 tablespoons Cashew nuts,1 inch Ginger - finely chopped,1 cup Coconut milk,1 Onion - thinly sliced, 55, South Indian Recipes, To begin making the Thengai Paal Sadam Recipe, firstly get all the ingredients ready.We will cook the sadam or rice directly in a pressure cooker.
Heat oil in the pressure cooker over medium heat; add the onions, ginger, garlic and green chillies.
Saute until the onions soften and lightly turn brown.
Once the onions soften; add the cloves, fennel seeds, star anise and bay leaf.
Stir for a few seconds.Add the coconut milk, rice, salt and 1 cup of water.
Cover the pressure cooker and allow the rice to cook for 2 whistles.
After two whistles, turn the heat to low and cook for 3 minutes and turn off the heat.Allow the pressure to release naturally.
The Thengai Paal Sadam will continue to cook inside while there is pressure.
While the pressure is releasing, heat a pan with ghee over medium heat.
Add the cashew nuts and roast until it turns golden brown and crisp.Open the cooker and gently stir in the roasted cashew nuts and mint leaves to the sadam.
Transfer the Thengapal sadam to a bowl and serve hot.Serve Thengai Paal Sadam for your everyday meals along with Navratan Korma, Kerala Parotta and Palak Raita.
You can also make this dish for a weekday dinner and serve it with your choice of raita.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sandhya-archanaskitchen.com/Thengai_Paal_Sadam_Recipe_Coconut_Milk_Pulao.jpg, 14
Ingredients: salt,ginger,coriander (dhania) leaves,paneer,fennel seeds (saunf),curry leaves,gram flour (besan),onion,sweet corn,green chillies,sunflower oil

Makki Paneer Pakora Recipe, 2 Green Chillies,10 Curry leaves - finely chopped,1/4 cup Gram flour (besan),1/4 cup Onion - finely chopped,1/2 inch Ginger,Salt - as needed,1-1/4 cup Sweet corn - mashed,1 teaspoon Fennel seeds (Saunf),2 tablespoon Coriander (Dhania) Leaves - finely chopped,100 grams Paneer (Homemade Cottage Cheese) - grated,Sunflower Oil - to deep fry, 25, Indian, To start making Makki Paneer Pakora Recipe, In a small mixer jar grind fennel seeds, green chili and ginger without adding any water to a coarse paste and keep aside.Add the corn to food processor and grind to coarse paste without adding any water.Heat enough oil in a kadai on medium flame to deep fry pakoras.In a medium bowl, add ground corn, prepared coarse masala of ginger-green chili , grated paneer, chopped onions, coriander leaves, curry leaves, chickpea flour along with needed salt and mix well to combine.If the batter is dry then sprinkle water if needed and bring it to pakora batter consistency.Once the oil is hot, drop spoonfuls of prepared batter and add to oil.Fry them until golden and remove onto a paper towel.Repeat the process and make Makki Paneer Pakora until batter is done.Serve Makki Paneer Pakora Recipe along with mint chutney or sweet dates chutney on the side.
Serve it as a starter at your next party along with a meal of Nawabi Kofta Curry, Spiced Kumbh Pulao Recipe and Sheer Khurma.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/divya_shivaraman/Makai_Paneer_Pakora.jpg, 11
Ingredients: wheat brown bread,pizza pasta sauce,salt,dill leaves,swiss cheese,virgin olive oil,black olives,black pepper powder,chicken ham

Italian Open Toast Recipe With Grilled Ham, Cheese & Olives, 1 teaspoon Dill leaves - fresh,1/4 cup Black olives - halved,2 Swiss cheese - finely sliced,Salt - to taste,Black pepper powder - to taste,6 Whole Wheat Brown Bread,1/4 cup Homemade Pizza And Pasta Sauce,Extra Virgin Olive Oil - for cooking,6 Chicken ham, 40, Italian Recipes, To begin making the Italian Open Toast Recipe With Grilled Ham, Cheese & Olives first get all the ingredients ready.
Toast the slices of bread in the toaster until crisp.
Once the toast is done, smear the butter and place it on a baking sheet.Heat a teaspoon of oil in a skillet; add the ham slices and grill them until cooked and lightly browned on both sides.Smear the pasta sauce over the bread slices, place the slice of ham, sprinkle some dill leaves, olives and finally place a slice of cheese over the toast.Preheat the oven at 180 degree for grilling and melting the cheese.
Place the Ham Open Toasts in the oven and bake until the cheese melts.
This will take about 6 to 8 minutes.Once the cheese melts, remove from the oven and serve hot.Serve the Open Toast Recipe With Grilled Ham, Cheese & Olives for a high protein breakfast along with a glass of Mango Tofu smoothie.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Pastas_Pizzas/Italian_Open_Toast_Recipe_With_Grilled_Ham_Cheese_and_Olives-1.jpg, 9
Ingredients: tofu ( strips),cloves garlic,carrot,sesame (gingelly) oil,black pepper powder,green chillies,sunflower oil,salt,spring onion greens bulbs greens,soy sauce,green beans (french beans),spring roll wrappers,cauliflower (gobi),sugar,ginger,rice wine vinegar,soy granules,green peas (matar),corn flour mixed seal edges,green bell pepper (capsicum),cabbage (patta gobi muttaikose)

Soya Spring Rolls Recipe, 1 Carrot (Gajjar) - finely chopped,1/2 tablespoon Rice Wine Vinegar,4 Spring Onion Greens - bulbs and greens chopped,1 cup Green beans (French Beans) - finely chopped,3 Green Chillies - finely chopped,1/2 cup Soy granules - soaked in hot water and drained,1 tablespoon Soy sauce,Salt - to taste,1 inch Ginger - grated,4 tablespoons Corn flour - mixed in 1/2 cup water to seal edges,1 cup Cabbage (Patta Gobi/ Muttaikose) - chopped finely,1/2 teaspoon Black pepper powder - crushed,1 tablespoon Sesame (Gingelly) Oil,1 cup Cauliflower (gobi) - chopped finely,4 cloves Garlic - finely chopped,12 Spring Roll Wrappers,1 Pinch Sugar,Sunflower Oil - for deep frying,1 cup Tofu - chopped into small pieces (1 inch strips),1/2 cup Green peas (Matar),1 Green Bell Pepper (Capsicum) - finely chopped, 70, Chinese, To begin making the Soya Spring Rolls recipe, first heat the sesame oil in a wok/kadhai.Add the chopped onion bulbs, garlic and ginger.
Saute for a few seconds and then add the vegetables.Cook till the vegetables soften.
Add the soy granules, coloured pepper, green chillies, soy sauce, sugar and vinegar.Mix and add the onion greens, salt and black pepper.
Cook for 1 to 2 minutes more.
Take it off the heat and cool.Place one spring roll wrapper on a flat work surface.
Cover the rest of the wrappers with a kitchen towel.Spread about 2 tablespoons stuffing on one side of the wrapper towards you.
Place one tofu piece over it.Fold the corner over the filling and roll tightly.
Tuck in from both the sides and roll again.Apply some thick flour and water mixture to seal the open end of the roll.
Make all the rolls and keep them covered.Deep fry the spring rolls in batches in a deep fry pan, on low to medium heat till golden brown.
Drain on an absorbent paper to absorb the excess oil.Serve Soya Spring Rolls as an appetiser or a tea time snack with Peanut Chilli Dip or Cottage Cheese Dip Recipe with Pepper and Olives.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Soya_spring_rolls.jpg, 21
Ingredients: salt,mustard seeds,asafoetida (hing),sesame (gingelly) oil,curry leaves,white urad dal (split),black pepper powder,turmeric powder,banana

Vazhakkai Poriyal Recipe - Raw banana Roast With Pepper, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Mustard seeds,2 tablespoons Sesame (Gingelly) Oil,2 Raw Banana,1/2 teaspoon Asafoetida (hing),1 sprig Curry leaves - roughly chopped,1 teaspoon Black pepper powder, 35, Tamil Nadu, We begin making the Vazhakkai Poriyal Recipe, cut the raw banana into half along with the skin and 1/2 cup of water and pressure cook for 4 to 5 whistles.Turn off the heat and allow the pressure to release naturally.
Once the pressure releases, peel the skin off the slice/ dice the cooked raw banana into small pieces.
Heat oil in a heavy bottomed pan over medium heat; add the mustard seeds, urad dal, and curry leaves and allow them to crackle and the dal to turn golden and crisp.Add the asafoetida, cooked raw banana, turmeric powder, black pepper powder and salt to taste.Roast the Vazhakkai Poriyal until it gets well combined and has a light crispy texture.
Once done, turn off the heat, check the salt and spices and adjust accordingly.Transfer the Vazhakkai Poriyal / Raw Banana Roast into a serving bowl.Serve the Vazhakkai Poriyal Recipe - Raw banana Roast as side dish along with Steamed Rice and Sambar for a delicious weekend lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/raw_banana_poriyal_vazhakkai_roast_recipe_12_1600.jpg, 9
Ingredients: ghee,lemon salt mixed,saffron strands,white vinegar,sugar,cardamom powder (elaichi),cocoa powder unsweetened,almonds (badam),flour (maida),milk full

Habshi Halwa Recipe, 1 liter Milk - with full cream,5 Saffron strands,4 tablespoon Ghee,1/2 cup Slivered Almonds (Badam),1/2 teaspoon Cardamom Powder (Elaichi),3 tablespoons All Purpose Flour (Maida),1/4 teaspoon Lemon Salt - mixed in 2 teaspoon water,1 tablespoon Cocoa Powder - unsweetened,1 tablespoon White vinegar,1/2 cup Sugar, 70, Indian, To begin making Habshi Halwa, first bring the milk to a boil in a heavy bottomed pan or kadhai.Once boiled turn off the heat and add lemon salt mixed with water.
Cover the milk and allow it to sit for 5 minutes.
This is the time the milk will take to curdle.When you open the lid, you should find the milk curdled.
Now, put the pan back on the heat and cook the curdled mixture on medium-high heat for about 30-40 minutes until half of the whey (or the water that has separated) has evaporated.Next add the sugar and stir well until it has dissolved completely.
Add white vinegar and cook for 8 to 10 minutes.Then, add the cocoa powder and maida along with ghee.
This will make the mixture glossy.
Continue to stir and once the halwa starts to leave the sides of the pan, sprinkle the Elaichi powder and saffron strands over it.
Mix well till combined.Lastly add the slivered almonds and mix well.To set the Habshi Halwa, grease a large plate with a rim, with ghee.
Transfer the cooked halwa to it and press it evenly into a slab, with your fingers.
Allow it to cool down completely and turn firm.
Slice it.Serve Habshi Halwa as a dessert along with Paal Payasam during a festive lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Habshi_Halwa.jpg, 10
Ingredients: salt,green beans (french beans),ginger,cumin powder (jeera),ghee,black peppercorns,carrot,ragi flour (finger millet nagli),onion,badam (almond)

Ragi Badam Soup Recipe - Finger Millet Almond Soup With Vegetables, 1 teaspoon Cumin powder (Jeera),Salt - to taste,1/2 Whole Black Peppercorns - coarsely pounded,1 Onion - finely chopped,Carrots (Gajjar) - finely chopped,2 tablespoons Ragi Flour (Finger Millet/ Nagli),1/4 cup Green beans (French Beans) - finely chopped,1/2 cup Badam (Almond) - soaked,1 tablespoon Ghee,1 inch Ginger - finely chopped, 25, Indian, To begin making the Ragi Badam Soup Recipe, soak almonds in hot water for 15 to 20 minutes.Remove the skin from the almonds and blend to make a smooth paste of the badam.Dissolve the ragi and almond paste in 2-1/2 cups of water.
Keep this aside.Add the carrot and beans into the pressure cooker, add 1 tablespoon of water and pinch of salt.
Pressure cook for one whistle and turn off the heat.
Release the pressure immediately, to retain the fresh colors of the green beans and carrots.Chop all the vegetables and set it aside.Heat little oil in a Saucepan, add the onions and ginger and saute until the onions turn translucent.Once the onions are done, add 2-1/2 cups of ragi badan soup water and bring this to a boil.Keep stirring continuously and ensure the ragi thickens and makes a smooth soup like consistency.
You might have to add more water to adjust the consistency of the soup.
Once the ragi badam soup mixture is cooked well, stir in the vegetables, ghee, the black pepper, cumin powder and salt to taste.
Give it a brisk boil, check the taste and adjust accordingly.Serve Ragi Almond Soup Recipe With Vegetables as a healthy Indian diabetic dinner.
It makes a wholesome one dish meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Ragi_Almond_Soup.jpg, 10
Ingredients: cashew nuts,salt,rice,bay leaf (tej patta),ghee,cardamom (elaichi) podsseeds,saffron strands,milk,sugar,cranberries,cinnamon stick (dalchini),onion,cloves (laung),star anise

Iranian Berry Pulao Recipe With Caramelized Onion & Cranberry, 1 teaspoon Sugar,2 tablespoons Cranberries - soaked in hot water,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 tablespoon Cranberries,1 cup Rice - washed and soaked,1 Cardamom (Elaichi) Pods/Seeds,2 tablespoons Milk - hot,1 tablespoon Ghee,1 Bay leaf (tej patta),2 Cloves (Laung),1/3 cup Caramelized onions - to garnish,1 tablespoon Cashew nuts - roasted,1 pinch Saffron strands,1 Star anise,1 Onion - thinly sliced, 30, Parsi Recipes, To begin making the Iranian Berry Pulao Recipe, wash and soak the rice in water for 30 minutes.
In a bowl, combine the hot milk along  with saffron strands, and allow it to release its flavour.
In a pressure cooker, heat ghee on medium-low heat, add the bay leaf, cardamom, cinnamon stick, cloves, star anise and let it sizzle.
Next add the onions, saute until it turns into a light brown colour.
 At this stage add the drained and wash rice, drained cranberries, salt and sugar.
 Close the pressure cooker and pressure cook the Iranian Berry Pulao  for 2 whistles.
Turn off the flame.
Allow the pressure to release naturally.Transfer the Iranian Berry Pulao into a serving bowl, stir in the caramelized onions, drizzle the saffron milk, top with cranberries and roasted cashew nuts.
Serve Iranian Berry Pulao Recipe along with Parsi Salli Murgh  for a simple Parsi meal and finish of with a dessert of Parsi Lagan Nu Custard Recipe.
  , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Iranian_Berry_Pulao_Recipe.jpg, 14
Ingredients: salt,dill leaves,classic mayonnaise (with eggs),dijon mustard,cayenne pepper,eggs

Deviled Eggs Recipe With Mayo And Mustard Recipe, 5 Whole Eggs - boiled,Salt - to taste,1 tablespoon Dijon Mustard,1 tablespoon Dill leaves - finely chopped,1 teaspoon Cayenne Pepper,3 tablespoons Classic Mayonnaise (With Egg), 30, Continental, To begin making Deviled Eggs Recipe with Mayo and Mustard recipe, firstly boil the eggs.
In a pot, add water enough to submerge the eggs completely.
For the eggs to get to a hard boiled stage, it'll take up to 10 minutes in boiling water.
Turn off the flameRemove the boiled eggs from the hot water and put it in a bowl of cold water or in a bowl of ice cubes.
This will help to stop the cooking process and remove the egg shells easily.
De shell the eggs and cut them in half.
Scoop out the yolks and put them in a bowl.
Into the bowl containing the yolks, add the dijon mustard, mayonnaise, dill leaves and salt.
Mix until it gets to a creamy texture.
Taste for seasoning.
Add this Mayo Mustard Mixture into a piping bag.
If you don't have a piping bag, add this to a thick plastic cover (ones that you get your groceries in), cut off the edge.
Pipe this creamy Mayo Mustard Yolk mixture into the Egg White halves.
Once done, refrigerate the Deviled Eggs Recipe for 30 minutes.
Before serving the Deviled Eggs Recipe take them out and garnish with cayenne pepper and freshly chopped dill leaves.
Serve these delicious Deviled Eggs with Mayo and Mustard as a starter at your parties along with other party starters such as KFC Style Crispy Chicken Popcorn Recipe, Peri Peri Fish Fingers Recipe and Cauliflower Croquettes RecipeYou can also eat Deviled Eggs with Mayo and Mustard as an evening snack along with a hot cup of Masala Chai.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Egg_Devil_with_Mustard_Mayonnaise.jpg, 6