anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,ginger,asafoetida (hing),coriander (dhania) leaves,ghee,ajwain (carom seeds),betel leaves (paan),tulsi (holy basil),cloves garlic,water,curry leaves,mustard seeds,dry red chilli,cumin seeds (jeera),rasam powder,black pepper powder,tamarind,turmeric powder

Tulsi and Betel Leaves Rasam Recipe - Tulsi and Betel Leaves Rasam Recipe, 1 Dry Red Chilli,Water - as required,1/2 teaspoon Mustard seeds,1 Tomato,Curry leaves - Few,1/3 teaspoon Turmeric powder (Haldi),4 sprig Tulsi (holy basil),1/2 tablespoon Rasam Powder,1 teaspoon Ghee,1 tablespoon Ginger - finely chopped,Salt - as needed,25 grams Tamarind,1/2 teaspoon Ajwain (Carom seeds),1/2 teaspoon Asafoetida (hing),1/2 teaspoon Cumin seeds (Jeera),2 Betel leaves (paan),Coriander (Dhania) Leaves - Few,1/3 teaspoon Black pepper powder,6 cloves Garlic, 40, South Indian Recipes, To make rasam recipe of basil and betel leaves, first of all clean the pan leaves and break them into 2 parts.
Take out the stem of the middle.
Remove the basil leaves from the stem and wash them well.
Add the betel leaves, basil, garlic, black pepper, cumin, tamarind, celery and some water in a mixer grinder.
Grind it well.
Put this paste, ginger, tomato, curry leaves, salt, turmeric powder and asafoetida in a pan.
Cook for 2 minutes and add water.
Simmer well for 15 minutes.
After boiling, add rasam powder to it and cook it for 4 to 5 minutes.
Now heat ghee in a pan for tempering.
Add mustard seeds and dry red chilies.
After cooking for 10 seconds, add it to the rasam and mix it.
Garnish with green coriander and serve.
Serve basil and betel leaves with rice and chow chow thoran for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Tulasi__Beetal_Leaves_Rasam.jpg, 19
Ingredients: salt,red bell pepper (capsicum),rosemary,virgin olive oil,cloves garlic,pepper salt ( black pepper),baby potatoes

Rosemary Roasted Potatoes And Pepper Salad Recipe, Salt and Pepper - salt (coarsely pounded black pepper),300 grams Baby Potatoes - halved or quartered into bite sizes,2 tablespoons Extra Virgin Olive Oil,2 Red Bell pepper (Capsicum) - thinly slices,1 teaspoon Rosemary,2 cloves Garlic - grated or finely chopped, 40, Italian Recipes, To begin making the Rosemary Roasted Potato Salad Recipe, get all the ingredients ready.
Its easy to work when you have the ingredients in arms reach when you are making a recipe.I like roasting vegetables in wok as opposed to an oven, as wok roasted retains more moisture, make the vegetable feel a little more succulent and also gets done faster too.To begin, heat the two tablespoons of olive oil in a wok; add in the garlic, the red peppers, the quartered potatoes.
Sprinkle some salt, and stir fry until the salt gets well combined into the vegetables.
Cover the pan, turn the heat to low and simmer until the potatoes get roasted and cooked through completely.
You will have to keep stirring the potatoes and the red peppers frequently so they get cooked and roasted evenly.The above process can take between 10 to 15 minutes, based on the heat and the size of the wok and the type of the potatoes you use.Once the potatoes and the red bell peppers are well roasted, sprinkle in the pounded black pepper and the rosemary.
Check the salt and spice levels and adjust to suit your taste.
 Stir fry with the herbs and the pepper for a couple of more minutes and turn off the heat.Transfer the Roasted Potato & Bell Pepper Salad into a serving platter, place a few tooth picks by the side.Serve Rosemary Roasted Potatoes And Pepper Salad along with a Greek Yogurt Dip - Tzatziki, and add another appetizer like Paleo Balsamic Mushrooms Recipe and a glass of chilled wine for your house parties., https://www.archanaskitchen.com/images/archanaskitchen/World_Salads/Rosemary_Roasted_Poatoes_and_Pepper_Salad_Recipe-2.jpg, 7
Ingredients: paneer,milk,green zucchini,mozzarella cheese,cloves garlic,virgin olive oil,carrot,button mushrooms,lasagna sheets the that needs no pre,instant oats (oatmeal)

Baked Roasted Vegetable Lasagna Recipe With Low Fat Cheese & Oat Sauce, 80 grams Instant Oats (Oatmeal),4 cloves Garlic - finely chopped,2 Carrots (Gajjar) - chopped,1/4 cup Mozzarella cheese - grated,100 grams Paneer (Homemade Cottage Cheese),300 ml Milk,8 Lasagna sheets - the one that needs no pre-cooking,1 teaspoon Extra Virgin Olive Oil,200 grams Button mushrooms - chopped,1 Green zucchini - chopped, 55, Italian Recipes, To begin making the Baked Roasted Vegetable Lasagna Recipe With Low Fat Cheese & Oat Sauce, heat olive oil in a wok, add the garlic and stir-fry for a few seconds.Next add the vegetables and sprinkle the salt.
Stir-fry the vegetables until they get cooked completely and are soft and tender.
This takes about 10 minutes on medium-high heat.Add the milk and oats to these roasted vegetables and cook until the mixture thickens.
This is now the roasted vegetable sauce.The next step is to assemble the Lasagna.
Preheat the oven to 180 C.Spread a portion of roasted vegetable sauce at the bottom of the pan; Place a layer of lasagna sheets over the roasted vegetables layer until all the portions are covered.Repeat the similar process for another two times.
Finally, sprinkle the mozzarella cheese over the top covering the entire Lasagna.Tightly wrap with foil and place in the preheated oven and bake for 45 minutes.Remove from the oven and allow the Roasted Vegetable Lasagna to rest for five minutes before serving.Serve along with Asian Watermelon Salad Recipe and Cheese Garlic Bread to make a complete dinner to enjoy with your loved ones., https://www.archanaskitchen.com/images/archanaskitchen/World_Pastas_Pizzas/Baked_Roasted_Vegetable_Lasagna_Recipe_With_Low_Fat_Cheese_and_Oat_Sauce-1.jpg, 10
Ingredients: sugar,milk,lemon,ghee

Dharwad Peda Recipe, 3/4 cup Sugar,5 tablespoon Sugar - for dusting,6 tablespoon Ghee,2 liter Milk,2 cups Milk,2 tablespoon Lemon juice - or curd, 120, North Karnataka, To begin making the Dharwad Peda Recipe, heat milk in a saucepan on a medium heat.
Once it comes to a boil add the lemon juice and mix till the milk curdles.You will have to separate the curdled cheese from the whey, so drain it over a muslin cloth or a strainer and squeeze out all the water.Transfer the squeezed cheese onto a kadai with 3 tablespoons ghee over a medium heat, by using a spatula start breaking the cheese and create a crumbly texture.Once that is done, add the sugar and 1 cup milk and combine till the sugar dissolves.
Switch off the heat and allow it to cool down.
Blitz it in a grinder to a smooth creamy paste.Add this paste on to a kadai and keep it over a medium heat.
Keep stirring till the water evaporates and you are left with a thick batter without any lumps.
Keep stirring and after sometime it will become grainy again, add the left over ghee and keep mixing till the mixture turns medium brown.If you feel that the mixture is too grainy, keep adding milk little by little and combine.Do until the mixture turns brown, cool it down and blitz it with little reserved milk (2 tablespoon milk) to a smooth mixture.Take a small amount of the peda and shape them into desired shapes and coat it with powdered sugar.
Do the same for the rest.Serve the Dharwad Peda Recipe as a festive dessert along with other desserts like Churma Laddu With Coconut to enjoy it with your family and children.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Dharwad_Peda_Recipe.jpg, 4
Ingredients: tomato,salt,cumin powder (jeera),ginger,coriander powder,ghee,chaat masala powder,red chilli powder,cloves garlic,kabuli chana (white chickpeas),onion,coconut milk,turmeric powder,garam masala powder

Chickpea Coconut Milk Curry Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 cup Kabuli Chana (White Chickpeas) - soaked for 8 hours,1 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,Salt - to taste,4 cloves Garlic - finely chopped,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/4 cup Coconut milk,1 Onion - finely chopped,1 tablespoon Ghee,1/2 cup Homemade tomato puree,1 inch Ginger - finely chopped,1 teaspoon Chaat Masala Powder, 45, North Indian Recipes, To begin making Chickpea Coconut Milk Curry Recipe, first soak 1 cup of chickpeas overnight in required water.Next day, transfer the chole along with 3 cups of water into a pressure cooker with some salt, close the pressure cooker.
Pressure cook for 6-8 whistles and turn off the flame.
Allow the pressure to release naturally before you open the pressure cooker.Now to make Chickpea Coconut Milk Curry; heat ghee in a heavy bottom pan.
Add the ginger, garlic and onions and saute till onions become tender.
This will take about three minutes.
Next add the tomato puree and bring it to a brisk boil.
Add the coconut milk and all the dry spice powders including turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala, chaat masala, salt to taste and stir.
Add the cooked Kabuli chana to the tomato coconut milk gravy and combine well.
Cover and simmer Chickpea Coconut Milk Curry for 4 to 5 minutes and turn off the heat.
Check the salt and spices and adjust according to your taste.Transfer the Chickpea Coconut Milk Curry into a serving bowl and serve hot.Serve Chickpea Coconut Milk Curry Recipe along with Steamed Rice and Mint And Pomegranate Raita for a comforting lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Chickpea_Curry_Recipe_in_Tomato_Coconut_Milk_Gravy_24_1600.jpg, 14
Ingredients: tomato,cumin powder (jeera),asafoetida (hing),coriander (dhania) leaves,carrot,onion,cumin seeds (jeera),multigrain flour besan,green chilli paste,sunflower oil,salt,tofu,green zucchini,beetroot,garam masala powder,red chilli powder,sugar,rice flour,amchur (dry mango powder),ginger garlic paste,cashew nuts water,bottle gourd (lauki),coriander powder,cabbage (patta gobi muttaikose)

Vegan Kofta Curry Recipe, 4 Tomatoes - blanched,1 teaspoon Red Chilli powder,Coriander (Dhania) Leaves - for garnish (as required),1/2 teaspoon Cumin powder (Jeera),8 Cashew nuts - soaked in warm water for 30 minutes,1 teaspoon Ginger Garlic Paste,1 teaspoon Green Chilli Paste,2 teaspoon Rice flour,Salt - to taste,1 teaspoon Garam masala powder,2 Onions - roughly chopped,1/4 cup Bottle gourd (lauki) - grated,1/4 cup Beetroot - grated,1/2 teaspoon Amchur (Dry Mango Powder) - optional,1/2 teaspoon Sugar,2 tablespoon Multigrain flour - or besan,1/2 teaspoon Coriander Powder (Dhania),1 tablespoon Sunflower Oil,Sunflower Oil - for frying (as required),1/4 cup Carrot (Gajjar) - grated,1/4 cup Green zucchini - grated,1 teaspoon Cumin seeds (Jeera),1/4 cup Tofu - grated,1/4 cup Cabbage (Patta Gobi/ Muttaikose) - grated,1/4 teaspoon Asafoetida (hing), 75, North Indian Recipes, To begin making the Vegan Kofta curry recipe, first add all the ingredients under ‘For the koftas’ except oil in a mixing bowl.Mix and make lime sized balls of the mixture (adjust the amount of besan if required, so that the mixture is easy to handle)Heat oil in a wok and deep fry the koftas till golden brown.Take out with a slotted spoon and drain on absorbent paper.
Alternatively, shallow fry in appe patra/paniyaram pan with a drizzle of oil till it is evenly browned, flipping once in between.To make the gravy- Blend the onion, tomato, cashew nuts separately in a Blender to a fine pasteHeat oil in a Kadai.
Add the cumin seeds.
Once they sizzle add the onion and ginger garlic paste.Fry, stirring continuously till the paste turns brown.Add the tomato paste and cook till the water evaporates and you can see the oil oozing out.Add garam masala, red chilli powder and mix.
Saute for a few seconds.Add the cashew paste, sugar and salt.Mix and add enough water to get the desired consistencyBoil the gravy for a couple of minutes.To serve, pour the gravy in a serving bowl.
Place the koftas in it and garnish Vegan Kofta curry recipe with fresh coriander leaves.Serve Vegan Kofta curry recipe with Tandoori Roti or Naan for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Vegan_Kofta_curry.jpg, 24
Ingredients: baking powder,salt,orange,milk,almond essence (badam essence),plums,brown sugar (demerara sugar),eggs,flour (maida),butter

Delicious Skillet Plum Cake Recipe, 1/2 cup Butter,1-1/2 cups All Purpose Flour (Maida),1/2 teaspoon Almond essence (Badam Essence),1/4 teaspoon Salt,2/3 cup Milk,6 Plums - thinly sliced,3/4 cup Brown Sugar (Demerara Sugar),1/2 teaspoon Orange Zest (Rind),1-1/2 teaspoon Baking powder,2 Whole Eggs, 45, Continental, To begin making the Skillet Plum Cake Recipe, we will first make the brown butter for the cake.
Heat the butter in a small skillet on medium-low heat, stirring continuously.
 The butter will begin to froth and will start turning brown after about 3-4 minutes.
At this stage turn off the heat and set it aside.
To make the batter for the Skillet Plum Cake Recipe, in a mixing bowl, combine the milk, eggs and almond essence, and whisk them together and set aside.
In another mixing bowl, combine the all purpose flour, demerara sugar, baking powder, salt.Now add the orange zest and rub it along with the flour using your fingers.
This will help the zest release its flavour into the flour.
Now pour in the egg-milk mixture into the dry ingredients bowl and whisk until you get a smooth batter.
Finally whisk in the brown butter into the fresh plum skillet cake batter.
Preheat the oven to 180 degree celsius.
Generously grease a 10" skillet with soft butter, and pour the fresh plum skillet cake batter into it.
Arrange the sliced plums on the surface of the cake.
Place the Skillet Plum Cake in the oven for 30-35 minutes, or until a skewer inserted into the plum cake comes out clean.
Remove from the oven and allow the Skillet Plum Cake Recipe to cool.
Serve this warm Skillet Plum Cake Recipe as an evening snack along with Hot Coffee Latte Recipe.
You could also serve it as a dessert along with a scoop of vanilla ice cream and a generous topping of Caramel Sauce.
It makes a great dessert idea after a delicious weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Fresh_Plum_Skillet_Cake_Recipe__1600.jpg, 10
Ingredients: tomato,green chillies,salt,coriander (dhania) leaves,mustard seeds,red chilli powder,water,curry leaves,white urad dal (split),onion,cumin seeds (jeera),garlic,coconut oil other oil,turmeric powder,masoor dal,sweet potatoes,garam masala powder,sunflower oil

Sweet Potato Dal Recipe, 4 Green Chillies - slit lengthwise,1 cup Sweet Potatoes - cubed,1/2 teaspoon Salt - (adjust according to your taste),1/2 teaspoon Mustard seeds,1 teaspoon Garam masala powder,1 Tomato - finely chopped,1 teaspoon Cumin seeds (Jeera),1 cup Masoor Dal (Whole),1 teaspoon Red Chilli powder,1/2 teaspoon White Urad Dal (Split),1 tablespoon Coconut Oil - or any other oil,Coriander (Dhania) Leaves - Few sprigs,2 Onion - finely chopped,5 Garlic - peeled and chopped,1 teaspoon Sunflower Oil,1-1/2 teaspoon Turmeric powder (Haldi),2 cups Water,6 Curry leaves,1/2 teaspoon Cumin seeds (Jeera), 45, North Indian Recipes, To begin making the Sweet Potato Dal recipe, wash masoor dal with water and soak in water for about an hour.In a pressure cooker, add dal, a cup of water and pressure cook for about 2 whistles.
Set aside.In a non-stick pan, add oil and heat over medium flame.Add cumin seeds to the oil and wait till the seeds splutter.Now, add green chilies and garlic.
Fry until the garlic becomes brownish.Gently add sliced onions and fry till they are translucent.
Add chopped tomatoes and cook until they become mushy.Now, add the mentioned spice powders and combine them well.Add potato pieces and stir them until the spices are blended evenly with the potato.Add water and cook on high flame until the potato pieces are cooked well.Add the cooked dal to the pan.
Adjust water according to your required consistency.Season it with salt.
Reduce the flame and cook on medium flame for about 5 minutes, until the dal are blended with potatoes and spices.
Switch off the flame and set asideIn a small pan, add oil.
Once the oil is hot, add mustard seeds followed by urad dal and cumin seeds.Let the mustard seeds sizzle and cumin seeds turn brownish.Add the tempered oil to the dal and give a stir.
Garnish with coriander leaves.Prepare this Sweet Potato Dal and serve with steamed rice with a dollop of ghee or jeera rice and Kachumber Salad for a simple and comforting weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Sweet_Potato_Dal.jpg, 18
Ingredients: baking powder,rice flour,ghee bfor,foxtail millet,jaggery,cardamom powder (elaichi),beetroot,instant oats (oatmeal)

Beetroot Millet Paniyaram Recipe, Ghee - bfor frying,1 teaspoon Baking powder,1/4 cup Instant Oats (Oatmeal),100 grams Beetroot - peeled and chopped,1/2 cup Foxtail Millet,2 tablespoon Rice flour,1 teaspoon Cardamom Powder (Elaichi),1/4 cup Jaggery - powdered, 190, Chettinad, To begin making the Beetroot Millet Paniyaram Recipe, soak foxtail millet in warm water for 2-3 hours.
Once soaked well drain water completely and blend the millet in a mixer grinder to smooth batter without adding water.Add chopped beetroot to this and blend again.
Transfer the batter to a mixing bowl.Add oats, rice flour, baking powder, powdered jaggery and cardamom powder.
Mix everything well.
Add a little water to make a thick pouring batter.Heat Paniyaram pan on low-medium heat.
 Pour 1 teaspoon ghee into each cavity of the pan.
Spoon the Beetroot Millet Paniyaram batter into the cavities.
Don't fill it to the brim, but only 3/4th full.Cover the pan with a lid and cook on low to medium heat for about 3 to 4 minutes until the top of the paniyaram is steamed.
Once the top looks steamed, flip the Beetroot Paniyarams over the cook on the other side (without closing the lid) until golden brown.Once each Paniyaram is cooked, remove from the pan and pour another batch of batter and proceed the similar way.Serve this Beetroot Millet Paniyaram as a high protein snack for kids or as a dessert for parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preeti_Tamilarasan/Beetroot_Millet_Paniyaram.jpg, 8
Ingredients: coconut,dates water,vanilla,almond meal (badam powder),dark chocolate,multigrain digestive oat biscuits,cocoa powder,flax seed powder (flax meal)

Nutty Oats Almond Truffle Recipe - A Healthy Snack, 1 cup Dates - soaked in warm water for 10 minutes,4 Multigrain Digestive Oat Biscuits - broken,1/2 cup Dessicated Coconut,1/2 cup Dark chocolate - chopped,1/2 cup Almond Meal (Badam Powder),1 teaspoon Vanilla Extract,1/4 cup Cocoa Powder,1/4 cup Flax seed powder (flax meal), 20, Continental, To begin making the Nutty Oats Almond Truffle Recipe, first prep all the ingredients and keep them ready.Soak the dates in warm water and keep aside.Place the dates, almond powder, flax seed powder, cocoa powder, NutriChoice Oats Almond & Milk Biscuits, Vanilla Extract into the food processor.
Pulse entire the entire mixture comes together.
Finally add in the Dark Chocolate chips and pulse again.Once done, grease your fingers and make small bite size balls with the truffle mixture.Once you have the Nutty Oats Almond Truffle Recipe ready, roll them over the dessicated coconut and serve.Store the Nutty Oats Almond Truffle Recipe in the refrigerator for 2 to 3 weeks and serve them as a wholesome mid morning snack, evening snack or even pack it into your office lunch dabba or kids school lunch box., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Nutri_Dabba_Office_Lunch_Box_Snack_Nutty_Oat_Almond_Truffles-1.jpg, 8
Ingredients: salt,rosemary,sunflower oil,pie crust,basil leaves,cloves garlic,onion,chicken,black pepper powder,button mushrooms,dried oregano

Chicken and Mushroom Pot Pie Recipe, 1 Onion - sliced,500 grams Button mushrooms - quartered,Salt - to taste,1 teaspoon Rosemary,1/4 cup Fresh cream,300 grams Chicken - cut into pieces,3 sprig Basil leaves,1 All Purpose Pie Crust,4 cloves Garlic - chopped,Sunflower Oil,1 teaspoon Black pepper powder,1 teaspoon Dried oregano, 65, Continental, To begin making the Chicken and Mushroom Pot Pie Recipe, make the pie pastry and keep it ready to be used.
To make the filling, heat a pan with oil on medium heat, add garlic and onions and saute until the onions get caramelized.
This will take about 4-5 minutes.
 Add chicken pieces and give it a toss until the chicken is almost tender.This will take about 12-15 minutes.
 Now add the mushrooms and saute till the mushrooms are almost done.
Add all the seasonings- dried oregano, dried rosemary,  black pepper powder, salt and saute well.Reduce the flame and add cream at the end and basil leaves and mix well.
Check for seasoning.
Pre heat the oven to 180 degree Celsius for 10 minutes.
Start rolling the pastry dough by dusting some flour over your kitchen table.Roll it about 0.5 centimeter thick to a round shaped flat dough.
Carefully Place it over the pan that contains the filling and press the edges.Cross it in the center and egg wash the pie pastry using a pastry brush and bake it in the oven for about 25 minutes.
Serve the Chicken and Mushroom Pot Pie Recipe along with Garlic bread, salad by the side to make a complete wholesome meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Chicken_and_Mushroom_Pot_Pie_Recipe.jpg, 11