anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,ginger,garam masala powder,mustard oil,bay leaf (tej patta),potato (aloo),red chilli powder,green peas (matar) shelled,dry red chilli,sugar,cumin seeds (jeera),coriander powder,turmeric powder,green chillies,mustard oil potato,cabbage (patta gobi muttaikose)

Bandhakopir Ghonto Recipe (Bengali Style Cabbage Fry), 1/2 inch Ginger - grated,2 teaspoons Mustard oil - to fry potato,1/2 teaspoon Coriander Powder (Dhania),1 Tomato - finely chopped,Salt - to taste,1/4 teaspoon Garam masala powder,1/4 cup Green peas (Matar) - shelled,1/2 teaspoon Cumin seeds (Jeera),1 Potato (Aloo) - cubed,2 teaspoons Mustard oil,1 Cabbage (Patta Gobi/ Muttaikose) - shredded,1/2 teaspoon Sugar,1/4 teaspoon Turmeric powder (Haldi),1 Bay leaf (tej patta),1 Green Chillies - cut lengthwise,1 Dry Red Chilli - halved,1/2 teaspoon Red Chilli powder, 30, Bengali Recipes, To begin making the Bandhakopir Ghonto Recipe, heat a kadai/wok with mustard oil and when it starts to smoke add the potatoes, salt (to taste) and pinch of turmeric.Fry over medium flame till the potatoes are roasted well and transfer them to another container and set it aside.
In the same wok add the shredded cabbage, remaining turmeric, salt (to taste) and 1/4 cup of water.
Cover and cook the cabbage over low flame for 5 minutes.Open the lid and cook the cabbage over medium flame, till the excess water is absorbed .Transfer the cabbage into the container with potatoes and put the kadai back on low flame.Add the mustard oil for tempering in the kadai and temper with ingredients given under 'to temper'.
Once tempered add the green chillies, ginger and the tomatoes.Add the chilli powder, coriander powder, garam masala, salt and cook the tomatoes, by stirring continuously till they become mushy .Now add the cooked cabbage and potatoes and mix well over low/medium heat for 2 minutes and switch off.
Your delicious Bandhakopir Ghonto is ready.Serve Bandhakopir Ghonto along with Bengali Luchi and Tomato Onion Cucumber Raita for a weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/umar/Bandhakopir__Ghonto.jpg, 17
Ingredients: salt,ghee,water,chiroti rava,sugar,cardamom powder (elaichi),flour (maida)

Mithi Mathri Recipe (Crispy Fried Sweet Fritters), 1/4 cup Ghee,1 cup All Purpose Flour (Maida),1/4 teaspoon Salt,1 cup Water,2 tablespoons Chiroti Rava,1 teaspoon Cardamom Powder (Elaichi),1/2 cup Sugar,1/4 cup Lukewarm Water, 75, Indian, Mithi Mathri Recipe, first lets prepare the dough.
Mix the maida, sooji and salt together in a mixing bowl.Next, add the ghee to the mixture and rub between your fingers until the dough turns crumbly and resembles breadcrumbs.Add the warm water to it a little by little, while bringing it together into a dough.
Press together till it forms a ball.
Knead the dough for 3-4 minutes till it no longer sticks, and easily forms a ball.
Set it aside to rest for 5 minutes.
Then, knead it again till soft for about 5 minutes.Cover the dough with a muslin cloth and let it rest for 30 minutes.After 30 minutes, divide the dough in 16 equal parts.
Make balls and keep aside for 5 minutesNext, roll out the mathris by rolling each ball into a disc, about 1/4 inch thick and 2-3 inches in diameter.
Poke the rolled out mathri with fork or knife so that it doesn't fluff up while frying.Warm some oil in a kadhai and deep fry the mathris for 2-3 minutes on each side until they turn golden brown.
Remove from the oil using a slotted spoon and keep aside to cool.Meanwhile, prepare the sugar syrup by boiling together water, sugar and cardamom powder in a heavy-bottomed saucepan.Once the mixture comes to a boil, reduce the heat and continue to cook till the syrup reaches two-string consistency.
This should take about 8-10 minutes on low heat.Switch off the heat and dip the pre-fried mathri in to the sugar syrup.
Keep the mathri sub-merged in sugar syrup for about 30 seconds so that it is completely coated.Place the sugar-coated mathri on a tray till completely dry.
Then the Mithi Mathri store in an airtight container when completely dry and cool.
You can make this ahead and serve it at a festive gathering too., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Mithi_Mathri_Recipe.jpg, 7
Ingredients: tomato,corn flour,ginger,parangikai pumpkin,potato (aloo) skin,green chilli,fennel seeds (saunf),amchur (dry mango powder),cardamom (elaichi) podsseeds,red chilli powder,cloves garlic,gram flour (besan),curd,coriander (dhania) leaves,onion,coriander powder,turmeric powder,cloves (laung),garam masala powder

Pumpkin Kofta Curry Recipe, 1 tablespoon Red Chilli powder,150 grams Kaddu (Parangikai/ Pumpkin) - chopped small,1 tablespoon Garam masala powder,1 Green Chilli,1/4 cup Corn flour,1 inch Ginger - chopped,2 tablespoon Gram flour (besan),1 teaspoon Coriander Powder (Dhania),1 Cardamom (Elaichi) Pods/Seeds,2 Onions - sliced,2 cloves Garlic - chopped,2 sprig Coriander (Dhania) Leaves,2 Cloves (Laung),1/2 cup Curd (Dahi / Yogurt),2 Potato (Aloo) - skin peeled and boiled,1 teaspoon Fennel seeds (Saunf) - crushed,1 teaspoon Turmeric powder (Haldi),1 Tomato - chopped,1 teaspoon Amchur (Dry Mango Powder), 45, Indian, To begin making the Pumpkin Kofta Curry Recipe, we will first pressure cook the pumpkin and potatoes with water and salt for about 4 whistles.Allow the pressure to release naturally and drain all the water out.
Mash the pumpkin and potatoes well.Heat a sauce pan add the mashed pumpkin along with all the spice powders and keep sautéing until all the water has evaporated from it.Make sure the mixture dries up.
Add corn flour besan, Salt and coriander leaves to the mixture and bring all of it together.
You will get a sticky dough.
Switch off the heat, allow it to cool down for some time.Meanwhile go ahead to make the curry, for that heat a sauce pan with oil, add onions, garlic and ginger and saute until it softens.Add tomatoes and sprinkle little salt so that it will help to become mushy easily.
After 5 minutes of sautéing add green chili along with all the spice powders except whole spice.Saute until all the spice powders have mixed well.
Switch it off and cool it down and blitz it in the mixer along with curd to a smooth paste.
Keep it aside.Shape the kofta dough into bite-size lemon balls and keep them aside.
(About 8 to 10).
If you plan to use the Kuzhipaniyaram Pan; then place the kofta balls in the pan's cavities; drizzle the kofta's with a little oil and pan fry them until golden brown on both sides.
You will have to flip the kofta balls so they fry on all sides evenly.Heat a tablespoon of oil in a heavy bottomed pan, add cardamom pods and cloves.
Pour in the curry paste and add about 1/4 cup of water and bring it to a boil.
Check for salt.Once the Pumpkin Kofta curry has thickened, add in the pan fried Pumpkin Kofta Balls and simmer for another couple of minutes.Transfer the Pumpkin Kofta Curry into a serving bowl, garnish by drizzling with fresh cream or just coriander leaves.Serve the Pumpkin Kofta Curry along with phulka, naan or Tawa paratha along with a subzi by the side., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Pumpkin_Kofta_Curry_Recipe.jpg, 19
Ingredients: tomato,black peppercorns,virgin olive oil,cloves garlic,curry leaves,onion,turmeric powder,green chillies,coconut (or dry),black cardamom (badi elaichi),salt,red chilli powder,water,curd,ginger,bay leaves (tej patta),fennel seeds (saunf),ginger garlic paste,cinnamon stick (dalchini),mutton,cloves (laung)

Simple Mutton Curry With Coconut Recipe, 3 tablespoons Extra Virgin Olive Oil - adjustable,6 Whole Black Peppercorns,1 cup Tomatoes - chopped,Water - as required,1/2 cup Fresh coconut - grated (or dry),1 Onion - chopped,2 Black cardamom (Badi Elaichi),1 tablespoon Ginger Garlic Paste,4 sprig Curry leaves,1 tablespoon Red Chilli powder,Salt - to taste,2 Bay leaves (tej patta),1 teaspoon Turmeric powder (Haldi),4 cloves Garlic,8 Cloves (Laung),1/2 inch Ginger,2 tablespoons Curd (Dahi / Yogurt),1 inch Cinnamon Stick (Dalchini),400 grams Mutton,1 teaspoon Fennel seeds (Saunf),6 Green Chillies - chopped, 80, South Indian Recipes, To begin making the Simple Mutton Curry With Coconut recipe, make coconut paste using the ingredients mentioned under ‘Coconut paste’, in the grinder and keep aside.Wash goat pieces 3-4 times with water, drain well, add in all the ingredients mentioned under ‘for marination’ and mix properly.
Set it aside for 30 minutes.Heat oil in a medium saucepan kept on medium heat and fry whole masala like cloves, pepper corns, cinnamon, fennel seeds, bay leaves and cardamom along with curry leaves and green chillies.Add onions and fry on medium high till translucent.
Add chopped tomatoes and fry till mushy.Add ginger garlic paste and fry till raw smell goes away.
Add red chilli powder, turmeric powder and salt.Mix and add little water.
Add the marinated goat pieces, cover cook medium high till the pieces turn soft.Mix in between.
Add water if required.
Add coconut paste, mix and let it simmer on medium heat for 5 more minutes.Remove from heat and serve hot.
Serve Simple Mutton Curry With Coconut along with Whole Wheat Laccha Paratha and Burani Raita for a weekend dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/simple_mutton_curry.jpg, 21
Ingredients: cashew nuts,salt,asafoetida (hing),coriander (dhania) leaves,ghee,milk,saffron strands,raisins,red chilli powder,water,gram flour (besan),cumin seeds (jeera),poppy seeds ground paste,rajma (large kidney beans),garam masala powder

Rajma Kofta In Milk And Poppy Seed Gravy Recipe, 3 teaspoons Poppy seeds - ground to paste,Water - as required,Salt - to taste,2 tablespoons Raisins,1/2 cup Rajma (Large Kidney Beans),1/4 teaspoon Cumin seeds (Jeera),1/4 cup Cashew nuts,1/4 teaspoon Red Chilli powder,1/2 cup Milk,1/2 teaspoon Garam masala powder,1 teaspoons Fresh cream,2 tablespoons Gram flour (besan),1/4 teaspoon Asafoetida (hing),2 teaspoons Ghee,Saffron strands - a few to garnish,2 teaspoons Coriander (Dhania) Leaves - chopped, 50, North Indian Recipes, To begin making Rajma Kofta In Milk And Poppy Seed Gravy Recipe, prepare the koftas first.
Remember to first soak the rajma overnight and pressure cook with salt until the rajma is cooked and softened.Blend the boiled rajma, besan, cashew, raisins, chilli powder, hing, coriander leaves and salt in a food processor.
Check for seasoning and adjust.
Spread this mashed spiced rajma on a thali or a large plate.
Make small round balls of rajma kofta with your palm.Heat a frying pan with half ghee and fry the kofta balls for about 10 minutes.
Set aside.What you can also do is, heat a kuzhi paniyaram pan, drop in a few drops of oil into each cavity and put in these balls into each cavity.
Once browned on the bottom, you can rotate the kofta balls and brown them evenly from the other side as well.
This is a healthier way to prepare koftas instead of deep frying them in traditional way.Take a kadai and heat ghee, add cumin and allow to sizzle.Once sizzling, add in milk, cream, poppy seed paste and garam masala powder.
Add salt and stir.
Add water only if needed.Cook till the mixture comes to one boil and add the koftas and Switch off heat after half a minute.
Serve with your favourite garnish like saffron or coriander leaves.Serve Rajma Kofta In Milk And Poppy Seed Gravy Recipe along with Saffron Pilaf Recipe (Kesar Pulao) and Pudina Tawa Paratha Recipe for lunch or dinner with Green Moong Sprout Salad With Capsicum And Carrots to complete the meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Rajma_Kofta_in_Milk_and_Poppy_Seed_Gravy.jpg, 15
Ingredients: tomato,salt,green chilli,coriander (dhania) leavesinclude stem,coconut,mustard seeds,asafoetida (hing),kashmiri dry red chillies,dry red chilli,curry leaves,dry red chillies,onion,chana dal (bengal gram dal),sunflower oil

Tomato Chutney Recipe, Salt,1 Dry Red Chilli,Sunflower Oil - as required,1 Green Chilli,1/2 teaspoon Mustard seeds,2 to 3 Dry Red Chillies,200 grams Onion - roughly chopped,400 grams Tomato - roughly chopped,3 Kashmiri dry red chillies,1/2 cup Fresh coconut - grated,1 Asafoetida (hing) - big pinch,1 tablespoon Chana dal (Bengal Gram Dal),Sunflower Oil - as needed,2 tablespoons Coriander (Dhania) Leaves - chopped finely include more stem,Curry leaves - few, 35, South Indian Recipes, To begin making the Tomato Chutney recipe, add oil in a wide pan and roast the channa dal and chillies and add it into the mixer along with the coconut and set aside.In the same pan, add a little oil and add the chopped onions and cook until the onions turn soft and translucent.Once they turn translucent, add the tomatoes and cook until they are soft and lose some of their juices.
Set aside and let it cool completely.Blend the ingredients in the mixer jar until they are coarsely pounded and add the onion-tomato mixture into the jar along with some salt and blend till its smooth.Transfer into a bowl and add the coriander and mix gently.The next step is to temper the chutney.
In a tadka pan, heat a teaspoon of oil, add mustard seeds and let them crackle.Once they crackle, add the asafoetida, curry leaves and chillies and pour the tempering on the tomato chutney.The Tomato Chutney is ready to be served!, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Tomato_chutney_for_soft_idlis_Khao_gali_style.jpg, 14
Ingredients: heavy whipping cream,mango (ripe) mango,saffron strands,curd,condensed milk

Instant Bengali Aam Doi Recipe  - No Cook Sweet Mango Yogurt, 1 cup Heavy whipping cream,Saffron strands - a few,1/2 cup Condensed Milk,2 cups Mango (Ripe) - fresh mango puree,1/2 cup Curd (Dahi / Yogurt), 15, Bengali Recipes, To begin making Instant Bengali Aam Doi Recipe (No Cook Sweet Mango Yogurt), prep all the ingredients and chop the mango pulp.If using 2 cups full fat milk, on a medium heat, boil milk in a heavy deep bottomed saucepan until volume is reduced to half of the original.
It will become around 1 cup and allow it to cool completely.
If directly using heavy cream, skip this step.Whisk yogurt and pour the beaten yogurt to the milk or cream (whichever you are using).
Whisk carefully in a hand whisk or blender, and make sure there is no lump at all.Add 2/3rd of the condensed milk in the milk mixture and whisk again.In a mixer grinder take 2 to 3 peeled ripe mangoes and blend smooth puree.Add rest of the condensed milk into the mango puree and beat for 1 min.
Now take a half of the yogurt mixture and pour into the mango puree.
Beat for another 1 min or until everything is incorporated.Store both yogurt mixtures into separate bowls, cover bowls with aluminium foil and set aside for 1 hr.
(If weather is too hot and humid refrigerate the mixtures for 1 hr.)Now take the serving bowls or glasses.
Add 3-4 tablespoons of mango mixture, then 3-4 tablespoons of plain yogurt mixture and another 2-3 tbsp of mango mixture on the top and refrigerate for another 1 hr.Garnish the Aam Doi Recipe with saffron strands or chopped dry fruits and serve chilled.
Serve Instant Bengali Aam Doi Recipe (No Cook Sweet Mango Yogurt) for your guests on a hot summer day with Vegetable Chops Recipe or Jowar Dhani Chivda Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/rimli.dey-gmail.com/Instant_Aam_Doi_No_Cook_No_Bake_Sweet_Mango_Yogurt_recipe_edited.jpg, 5
Ingredients: coriander (dhania) leaves,salt,rye,peanuts roast,spoon peanuts,turmeric powder,eggsplants,red chilli powder,dry red chillies,onion,oil,tamarind paste,coconut great,cumin seeds

 Badanekaayi Gojju Recipe,  1 tsp rye, peanuts - roast,10 eggplants, 2 tbsp Spoon peanuts, 1 tbsp salt, 2 tbsp cumin seeds, green coriander - for garnish, 4 tbsp oil, 1/4 cup coconut - great, 2 tbsp tamarind paste, salt - as per taste, 2 dry red chillies, 1 tbsp red chilli powder, 1 tbsp turmeric powder, 2 onions - finely chopped, 75, South Karnataka, To make Badnekai Gojju recipe, first wash the brinjals and make a straight and curved cut.
Do not cut it completely, first add cumin seeds, red chili powder, turmeric powder, salt and mix well.
Fill this mixture in brinjal and keep it aside.
In a mixer grinder add coconut, peanuts, tamarind paste, dry red chillies, some water and make a paste.
Heat oil in a pan.
Add mustard seeds and let it splutter.
After this add onions and cook till they become soft.
After the onion softens, add the brinjals and the remaining spices and mix it.
Cover the kadhi and cook till 3 / 4th of the brinjals are cooked.
Now add ground masala and 1 cup of water.
After 1 minute add salt, jaggery, cover the pan and cook till the gravy thickens.
After cooking, garnish with crusade peanuts and green coriander.
Serve Badnekai Gojju recipe with Lachha Paratha and Gourd Raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Badanekaayi_Gojju__Brinjal_Curry.jpg, 14
Ingredients: salt,cumin powder (jeera),paprika powder,papad masala preferably,curd,coriander (dhania) leaves

Papad Raita Recipe, 1/2 teaspoon Cumin powder (Jeera),2 sprig Coriander (Dhania) Leaves - finely chopped,2 to 3 Papad - masala preferably,Rock Salt - to taste,500 ml Curd (Dahi / Yogurt) - well beaten,1/2 teaspoon Paprika powder, 20, Indian, To begin making the Papad Raita, roast the masala papad using a stove top or microwave and keep aside.Now, take a big bowl, pour the curd and whisk it to a smooth and creamy consistency.Add the roasted cumin, paprika powder and rock salt to taste, mix it even and refrigerate for 2 hours.Just before serving add the roughly crushed roasted papads and finely chopped coriander leaves and mix well.
Serve the Papad Raita Recipe along with Chana Pulao or any other Pulao for a simple weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Papad_Raita_Recipe.jpg, 6
Ingredients: turmeric powder,salt,green chilli,coriander,yogurt,asafoetida,red chilli powder,water,mustard,arabica,ginger garlic paste,onion,oil,coriander powder

 Arbi Ka Saag (Recipe In Hindi),  oil - as per use, 1 tablespoon ginger garlic paste, 1/2 cup yogurt, 1 teaspoon red chilli powder, 1 onion - finely chopped, 1 teaspoon coriander powder, 3 sprig coriander - finely chopped, 1 green chili - finely chopped, 1/2 teaspoon mustard, 1/4 teaspoon asafoetida, salt - as per taste, 1/2 teaspoon turmeric powder, water - as per use,250 grams arabica - boil and peel, 20, North Indian Recipes, To make greens of Arabic, firstly boil and cut the greens.
Keep it aside.
Now heat oil in a pan.
Add mustard seeds, asafoetida and cook for 10 seconds.
After 10 seconds, add ginger garlic paste, green chilli and cook for 2 to 3 minutes.
After 2 to 3 minutes, add onions and cook till they become soft.
After it becomes soft, add all the spices like red chilli powder, turmeric powder, coriander powder and salt.
Let it cook for 4 to 5 minutes.
Then add boiled arbi to it.
Mix and reduce the heat.
Now add curd to it and keep stirring for 1 minute.
After that cover the pan and let it cook for 8 to 10 minutes.
After that turn off the gas and garnish with green coriander.
Serve Arbi Saag along with Phulka and Bundi Raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Arbi_ki_sabji_1600.jpg, 14
Ingredients: salt,ginger,britannia cheese four pepper tango,britannia cheezza,black pepper powder,water,cloves garlic,red chilli flakes,sriracha sauce,soy sauce,veeba sweet chilli sauce,sweet corn,flour (maida),green chillies

Corn Chilli Cheese Momos Recipe, Water - for kneading,1 cup All Purpose Flour (Maida),1/2 teaspoon Red Chilli flakes,1 cup Sweet corn,1 tablespoon Soy sauce,Salt - to taste,1/2 teaspoon Black pepper powder,2 Green Chillies - finely chopped,6 cloves Garlic - finely chopped,2 inch Ginger - finely chopped,2 tablespoons Sriracha sauce,2 tablespoons Veeba Sweet Chilli Sauce,200 grams Britannia Cheezza,1 tablespoon Britannia Cheese Spread - Four Pepper Tango, 50, Indo Chinese, To begin making Corn Chilli Cheese Momo Recipe we will first make the dough for the momos.Into a bowl add the all purpose flour, salt.
Add little water at a time to knead to make a smooth dough.
Cover the dough and allow it to rest for 15 to 20 minutes.Into a preheated pan add the oil.
Once the oil is hot add the garlic, ginger, green chillies and saute for a few seconds.Now add the sweet corn, black pepper powder, red chili flakes salt to taste and stir well until combined.
Once done turn off the heat and allow it to cool.
Now we will proceed to make the Chilli Cheese MomosKnead the dough once again and divide the dough into small balls.
Dust in a little flour and roll each ball into small circles.Place about 1 teaspoon of the corn filling and add about 1 tablespoon of the grated britannia cheezza into the center.
 Bring together the edges of the dough with a pinching and folding motion on one side and bring the other side to hold to the pinched side.
By doing this, the half moon shaped momos will have a frilled look.
Proceed the similar way with the remaining dough.You can experiment with different shapes and sizes that you like.
All it takes is some time and practice.As you keep shaping the momos, you need to keep them on a greased platter and cover with a damp cloth to prevent them from drying out.While you are shaping the momos, keep a steamer with water boiling.
Grease the steamer pan with some oil to prevent the momos from sticking.Place the shaped Corn Chilli Cheese Momos on the greased steamer pan.
So when you have one set of shaped momos, place them in the steamer and steam on high for 7 to 10 minutes until you see a shine on the skin.
As soon as you notice this, turn off the heat.Transfer the Corn Chilli Cheese Momos from the steamer into a serving platter and serve hot.For the Spicy Cheese DipInto a bowl combine the four pepper tango Cheese Spreadz, Sriracha sauce, soy sauce, and sweet chilli sauce.
Mix it all up and serve.Serve Corn Chilli Cheese Momos Recipe with spicy cheesy dip and Noodle Soup Recipe with Vegetables for a hearty dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Chilli_Cheese_Corn_Momo_Recipe_2_1600.jpg, 14