anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,karela (bitter gourd pavakkai),chaat masala powder,red chilli powder,potato (aloo),turmeric powder,garam masala powder,sunflower oil

Stuffed Karela With Aloo Recipe, Sunflower Oil - as required,1 teaspoon Garam masala powder,5 Karela (Bitter Gourd/ Pavakkai),Salt - as needed,1/4 teaspoon Turmeric powder (Haldi),2 Potatoes (Aloo) - boiled,1/2 teaspoon Red Chilli powder,1 teaspoon Chaat Masala Powder, 60, Indian, To prepare Stuffed Karela With Aloo Recipe, first clean the karelas/bitter gourd.
Rinse off with salt and turmeric to remove the bitterness.
Let it rest for 20-25 minutes.Now make a vertical slit on each karela.
Scoop out and discard seeds and pulp to fill the potato masala.Then prepare the potato masala.
In a mixing bowl, smash the boiled potatoes.
Add turmeric powder, red chili powder, chat masala, garam masala and salt.
Mix everything to be incorporated well.Now fill the karelas with potato masala filling tightly.Heat oil in a Shallow frying pan, shallow fry stuffed karelas lightly for a minute, such that the stuffing doesn’t fall off.
Then cover and cook on a low-medium heat till stuffed karelas are well cooked.Once the karelas are nice and soft, switch off the heat and it is ready to be served.
Serve Stuffed Karela With Aloo along with Moong Dal Tadka, Palak Raita and Phulka for an everyday meal with your family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sasmita/Stuffed_karela_with_aloo.jpg, 8
Ingredients: tomato,salt,cumin powder (jeera),ginger,bay leaf (tej patta),sugar,bottle gourd (lauki),cumin seeds (jeera),shrimps,turmeric powder

Lau Chingri Recipe (Bottle Gourd And Shrimp Curry), 1 Tomato,Salt - to taste,Sugar - to taste,1/2 inch Ginger,250 grams Shrimps,1 Bottle gourd (lauki) - small,1 Bay leaf (tej patta),1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Cumin powder (Jeera),1/2 teaspoon Cumin seeds (Jeera), 30, Bengali Recipes, To begin making the Lau Chingri recipe, marinate the shrimps with salt and turmeric powder for 10 minutes then lightly fry them in mustard oil for 2 minutes.To the same pan add cumin seeds and bay leaf followed by grated ginger and tomato.Saute them for few minutes and add bottle gourd.Add cumin powder, salt, sugar, turmeric powder, green chilies.Cover and simmer till the bottle gourd losses all its water and cooked.Add the shrimps and simmer for five more minutes.
Serve Lau Chingri along with Steamed Rice and Bengali Jhinge Narkol Chenchki for a satisfying weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/priyanjali/Lau_Chingri_1600.jpg, 10
Ingredients: lemon pound cake cubes,corn flour,strawberries,sugar,coconut milk,walnuts

Strawberry Coconut Trifle Pudding Recipe, 180 ml Coconut milk,Walnuts - roasted,2 tablespoons Corn flour,1 Lemon Pound Cake - cut into 1-inch cubes,1/2 cup Sugar,200 grams Strawberries - quartered, 435, Continental, To begin making the Strawberry Coconut Trifle Pudding Recipe, first we will prepare the coconut milk custard.In a sauce pan, add the sugar, coconut milk, corn flour, 1/2 cup of water and stir well over medium heat.
Keep stirring until it forms a thick custard.Once the coconut custard is done, remove from the heat and keep aside to cool completely.Prepare the lemon pound cake according to instructions and allow it to cool.
Cut them into small cubes and keep aside.The final step is to assemble the Strawberry Coconut Trifle Pudding, take small 6 glasses, place a few pound cake pieces, spoon the pudding mixture, a few strawberries and walnuts.
Make two layers the similar way and refrigerate the trifle pudding for at least 6 hours.Serve the Strawberry Coconut Trifle Pudding as dessert after a meal of Whole Wheat Ravioli with Paneer & Creamy Mushroom Oat Sauce Recipe and Perfect Gooey Mozzarella Garlic Bread Recipe.
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Ingredients: tomato,black cardamom (badi elaichi),salt,bay leaf (tej patta),red chilli powder,black peppercorns,ginger garlic paste,onion,cinnamon stick (dalchini),lemon,soy (nuggets),coriander powder,turmeric powder,green chillies,cloves (laung),garam masala powder,sunflower oil

Spicy Soya Keema Masala Recipe, 2 Tomatoes - pureed,1 teaspoon Ginger Garlic Paste,Salt - to taste,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 Onion - chopped,1-1/2 Tablespoon Garam masala powder,3 Green Chillies - chopped,2 Cups Soy Chunks (Nuggets),5 Whole Black Peppercorns,2 Cloves (Laung),1 Bay leaf (tej patta),1 Black cardamom (Badi Elaichi),1 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required,1 Tablespoon Lemon juice,1/2 inch Cinnamon Stick (Dalchini), 40, North Indian Recipes, To begin making the Soya Keema Masala Recipe, boil some water and soak the Soya Chunks into the hot water for 15 to 20 minutes.Once the chunks have fully absorbed the water, take them out and squeeze them to drain extra water.
Mince all the soya chunks using a grinder but be careful not to over grind the chunks.Heat oil in a heavy bottomed pan and once the oil is ready, add cumin seeds into the pan.
Once the seeds start to sputter, add bay leaf, black cardamom, cloves, peppercorns, cinnamon and saute it for 2 minutes.Now add the finely chopped onions into the pan and cook it for 5-7 minutes or till the time they are golden pink in colour.
Next step is to add turmeric powder, coriander powder, red chilli powder and give it a good stir.
Next add the ginger garlic paste, chopped green chili and let this mixture cook for 5 minutes or till the time oil gets separated from the spices.
Next, add the tomato puree into the pan and cook on slow heat for about 5 minutes.Add minced soya, salt and garam masala powder, lime juice into the pan and give it a good stir.
Cook it for 5 minutes and make sure that soya is not sticking to the bottom.Add 1/2 cup water, cover the pan and cook for 5 minutes on low heat.
After 5 minutes, check if the raw taste of soya has gone, if it is still there add little bit more water and cook for another 5 minutes.
Garnish it with fresh coriander leaves and serve it hot with some chapati or naan.Serve Soya Keema Masala Recipe along with Whole Wheat Laccha Paratha and Tomato Onion Cucumber Raita for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Soya_Keema_Masala.jpg, 17
Ingredients: salt,rice,mustard seeds,coconut,coriander (dhania) leaves,curry leaves,curry leaves,white urad dal (split),gingelly oil,peanuts (moongphali),turmeric powder,sambar powder,ghee flavour

Kothamalli Karuveppilai Sadam Recipe - Coriander And Curry Leaves Rice, 1/4 cup Roasted Peanuts (Moongphali),1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1/4 cup Fresh coconut,1 cup Coriander (Dhania) Leaves,Ghee - for flavour,Salt - to taste,1 tablespoon Gingelly oil - for cooking,1 teaspoon Mustard seeds,2 cups Cooked rice,2 teaspoons Sambar Powder,1/2 cup Curry leaves,1 sprig Curry leaves, 45, Tamil Nadu, To begin making the Kothamalli Karuveppilai Sadam Recipe, get all the ingredients and keep them ready.Add the coriander leaves, curry leaves along with the coconut into a mixer grinder and blend to make a coarse mixture.
Don’t add any water.
The mixture needs to be dry.
Ensure you have some cooked rice ready; using a day old rice will help.
If you are cooking fresh rice, allow the rice to cool completely and toss it in a little oil, so it does not stick together.The next step is to make the Kothamalli Karuveppilai Sadam.
Heat oil over medium heat in a heavy bottomed pan or a Kadhai.
Add the mustard seeds, urad dal amd cook till the dal turns golden brown in colour.Once done, stir in the curry leaves and let it splutter.
Next.
and in the ground Kothamalli Karuveppilai mixture and mix everything.
Once done, add turmeric powder, sambar powder and saute for a few seconds.
Finally, add the cooled cooked rice, salt and stir to combine all the ingredients well to make the Kothamalli Karuveppilai sadam.Finally stir in the roasted peanuts, a little ghee or oil and stir to combine.Serve the Kothamalli Karuveppilai Sadam Recipe along with a Tomato Onion Cucumber Raita and Elai Vadam for lunch or even pack it into your lunch box.
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Ingredients: salt,mustard oil,paneer,spinach leaves (palak),methi leaves (fenugreek leaves),water,onion,cumin seeds (jeera),coriander powder,turmeric powder,green chillies,garam masala powder

Methi Chaman Recipe -Paneer In Dark Leafy Greens Based Gravy, 2 Green Chillies,150 grams Paneer (Homemade Cottage Cheese) - cubed,1 cup Spinach Leaves (Palak) - tightly packed,1/3 cup Fresh cream,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),3 tablespoons Mustard oil,1/2 teaspoon Garam masala powder,1 Onion - finely chopped,Water - as needed,1/4 teaspoon Turmeric powder (Haldi),1 cup Methi Leaves (Fenugreek Leaves) - tightly packed, 40, North Indian Recipes, To begin making Methi Chaman Recipe -Paneer In Dark Leafy Greens Based Gravy, In a saucepan, boil water with a little salt.Once the water boils, switch off the stove.
Add cleaned Methi, palak leaves to the saucepan and keep covered for 5 minutes.After 5 minutes, strain the methi & palak leaves and give them a quick run under cold water.
Reserve about 1/2 a cup of stock for later use.Take a blender and add green chillies, blanched spinach, fenugreek leaves and blend to fine puree, keep aside.Heat a kadai, add mustard oil, add cumin seeds, onion and saute until translucent.Add turmeric powder, coriander powder and saute until raw smell goes off.Now add methi spinach puree, required salt and saute for 3-4 minutes on a medium flame.Add reserved greens stock, about 1/2 a cup, and stir to cook on simmer for another 2 minutes or till done.Add paneer cubes, garam masala and stir to combine, Cook Methi Chaman covered for 3 minutes.Switch off the stove and Finally add fresh cream to methi Serve Methi Chaman Recipe with Sweet Potato Flatbread  or Leftover Dal Paratha and Aloo Bhindi Recipe Flavored With Mustard And Poppy Seeds., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/divya_shivaraman/Methi_Chaman_recipe-edited.jpg, 12
Ingredients: salt,corn flour,milk,dark chocolate chips,sugar,cocoa powder,butter

Quick Microwave Chocolate Pudding Recipe, 1/4 cup Corn flour,1/4 teaspoon Salt,1/2 cup Cocoa Powder,3 cups Milk,1/4 cup Butter (unsalted),1/2 cup Dark Chocolate Chips,1/2 cup Sugar, 35, Continental, To begin making the Quick Microwave Chocolate Pudding Recipe, stir together cocoa powder, sugar, corn flour and salt in a large microwave safe bowl.
Gradually add milk and whisk till no lumps exist.Place the bowl in a microwave at full power for 8-10 minutes.
Pause microwave every 2 minutes to stir the mixture.
After 8 minutes, the pudding should have thickened.While it's still hot, whisk in chopped chocolate and butter till pudding is smooth.Pour the Chocolate Pudding mixture into individual pudding bowls.
To avoid a skin forming on the top, place a cling film wrap directly on the surface of the pudding bowl and refrigerate for at least 3 hours.Once the pudding is set, serve it chilled with fruits.Serve the Quick Microwave Chocolate Pudding with a dollop of cream as a delightful dessert after a meal of Mini Pita Pizza With Tahini Roasted Vegetables Recipe and Lavender Lemonade Cooler Recipe., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Puddings/Quick_Microwave_Chocolate_Pudding_Recipe-1.jpg, 7
Ingredients: salt,coconut,sunflower oil drops greasing,strawberries,ragi flour (finger millet nagli)

Healthy Ragi Energy Balls with Strawberry Recipe, 250 grams Strawberries - fresh,1/4 teaspoon Salt,Sunflower Oil - few drops for greasing,5 tablespoons Fresh coconut - grated (fresh),1 cup Ragi Flour (Finger Millet/ Nagli), 55, Continental, To begin making the Healthy Ragi Energy Balls with Strawberry Recipe, first wash and clean strawberries.Using blender/mixer, grind strawberries to thick pulp without adding any water.
Keep the strawberry puree aside, while we proceed to prepare the ragi mixture for the energy balls.In a mixing bowl, add finger millet (ragi) flour.
Add salt, sprinkle little water at a time and make a crumble out of the ragi flour.
Add a little water at a time to moisten to the flour slowly.
Be patient in doing this procedure.
You know its of the right consistency, when you hold the flour tightly in the palm of your hands it will hold itself and when you release it will break apart.The next step is to steam the ragi flour mixture.
Place the ragi flour mixture in a steamer or Idli pot or a Puttu maker for about 10 minutes on high heat.Once the ragi mixture is steamed, transfer it to a bowl.
Add the grated coconut and the strawberry pulp.
Stir well to combine all the ingredients.
The next step is to make the balls out of the mixture.
Grease the palms with little oil and take small portion of the above ragi strawberry mixture and make even shaped balls by pressing the flour with the fist.Serve the Healthy Strawberry & Ragi Energy Balls as a snack for a quick boost of energy.
Refrigerate the balls so it will last for about 3 to 4 days., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sujatha_Muralidhar_/Raagi_balls.jpg, 5
Ingredients: rosemary,mozzarella cheese,cloves garlic,penne pasta wheat pasta),lemon,lemon,black pepper powder,butter

Lemon Rosemary Sauce Baked Penne Pasta Recipe, 2 Cups Penne pasta - (I used whole wheat pasta),5 cloves Garlic - minced,1/2 teaspoon Black pepper powder,3 tablespoons Butter,1/2 cup Mozzarella cheese - grated,1 teaspoon Lemon,1/4 cup Lemon juice,2 tablespoons Rosemary - finely chopped, 35, Italian Recipes, To begin making Lemon Rosemary Sauce Baked Penne Pasta Recipe,boil 500 ml of water in a sauce pot, add a pinch of salt and pasta also and boil it for 10-12 minutes.Cook the pasta until it is Al-Dente (Just Cooked).
Once the pasta has finished cooking, drain in a colander and wash it under a running water and drizzle some olive oil and toss it well.
Next melt butter in a skillet over medium-low heat.
Add garlic, butter, salt and pepper.
Cook, stirring frequently until the garlic is golden brown.Next, you have to add the fresh lemon juice, rosemary and lemon zest.
Stir well and remove from heat.
Now add pasta to the skillet and toss well to coat evenly.Add grated cheese on the top and bake it for 15-20 minutes at 150 C degrees or until the cheese melts and looks drooling.Serve this Lemon Rosemary Sauce Baked Penne Pasta Recipe along with Cantaloupe Pomegranate and Mint Juice and Summer Salad with Goat Cream Cheese, Apricots and Raspberry Dressing for a weekend get together with family and friends., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/May-31/Lemon_Rosemary_Sauce_Baked_Penne_Pasta_Recipe_-1.jpg, 8
Ingredients: strawberry compote,condensed milk can,heavy whipping cream,lemon

No Churn Strawberry Ice Cream Recipe, 2 cups Heavy whipping cream,2 cups Strawberry Compote,1 teaspoons Lemon juice,1 Condensed Milk - can, 375, Continental, To begin with No Churn Strawberry Ice cream first, cut the strawberries and blend them into a nice smooth pure.
For the next step in a bowl, add the sweetened condensed milk and lemon juice.Now take the chilled bowl and pour the heavy cream and whip them thoroughly for about 7 - 10 minutes on high speed.
Make sure the mixture turns out to be very thick.Take a spatula and gently blend condensed milk with whipped cream and mix them well.
It's time to add the pureed strawberries with the whipped cream and once again give it a good mix.
Pour the ice cream into a metal container (I used my banana bread loaf pan)Cover tightly (or wrap with aluminium foil) and freeze for at least 6 hours.Your No Churn Strawberry Ice Cream is ready to be served with whole wheat waffles and some strawberry puree can be served with the ice cream.
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Ingredients: green chillies red chillies,badam (almond) ( smoked),salt,spaghetti pasta per package instructions broccoli florets,cloves garlic,virgin olive oil,lemon,parmesan cheese

Spaghetti With Broccoli And Smoked Almonds Recipe, Salt - as required,2 tablespoon Extra Virgin Olive Oil,8 Badam (Almond) - slices (roasted and smoked),1 tablespoon Parmesan cheese - grated for garnish (optional),3 cloves Garlic - minced,3/4 teaspoon Lemon juice - or to taste,2 Green Chillies - chopped or red chillies,250 grams Spaghetti Pasta - cooked as per package instructions and drained12 Broccoli florets, 15, Italian Recipes, To begin making the Spaghetti with Broccoli and smoked almond, first heat oil in a pan.Add garlic, chillies and sauté for a few seconds.
Toss in the broccoli florets and spaghetti.Season with salt and squeeze some lime juice over it.Mix everything.
Serve hot topped with almond slivers and parmesan cheese (if using).Serve Spaghetti with Broccoli and smoked almonds with Pizza Margherita for quick weeknight meals., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Spaghetti_with_Broccoli_and_smoked_almonds.jpg, 8
Ingredients: tomato,salt,butter roasting the pizza base,sunflower oil,soy granules,pizza base (storebought),mozzarella cheese,cloves garlic,red chilli flakes,sugar,onion,black olives,sweet corn,cherry tomato,dried oregano

Pizza With Soy And Corn Recipe, 4 cloves Garlic,1 cup Sweet corn,1/2 teaspoon Sunflower Oil,1/2 teaspoon Dried oregano,2 tablespoons Homemade tomato puree,1 pinch Sugar,1 cup Soy granules,1/2 cup Mozzarella cheese - shredded (adjust),3/4 tablespoon Butter - for roasting the pizza base,Salt - as per taste,3 Tomatoes,Black olives - few,1-2 Cherry tomatoes - to garnish (optional),2 Onions - thinly sliced,Red Chilli flakes - as per taste,1 Pizza base - (homemade/store-bought),1 teaspoon Dried oregano, 60, Italian Recipes, To prepare Pizza With Soy And Corn Recipe, the following steps are to be followed.
First, boil the soy granules for 10 minutes and strain them with fresh water.Pressure cook the American corn in sufficient water till 1 whistle or till soft but not mushy and keep aside.Take a wok/kadai add a teaspoon oil in it.
Let it heat.Now add 1 chopped onion and salt as required and sauté them till it turns translucent in color.
Keep the fried onions aside.In the same wok, add another onion and sauté it till semi cooked.
Now add soya granules and sauté for a minute or two.After a minute or two, add boiled corns and stir well.
Next, add salt, red chili powder, oregano flakes and tomato ketchup.Stir it well for 5 to 7 minutes or until cooked and keep aside.Instruction for Pizza SauceTake the tomatoes along with garlic cloves and grind them.Now take a wok/kadai, add some oil and add the tomato paste to it, on a medium flame.Add sugar, salt, chili flakes and oregano flakes in the sauce.
Keep stirring till it thickens to semi-pouring consistency.
Keep aside.Instruction for PizzaTake a tawa and butter it.Now put the pizza base on the tawa and roast it.When the base starts turning golden, flip it and roast on the other side.When the base turns little crispy, close the flame, and take off the base from tawa.Now start layering with pizza sauce first, and spread it on the base.Then spread prepared soy granules and corns on it.Sprinkle mozzarella cheese on the top and lastly garnish it with your fried onions.
Sprinkle oregano flakes.Microwave on high for 2 to 3 minutes (till the cheese starts melting).
Alternately, you can also close a lid on the tawa for 2-3 minutes to achieve this.Enjoy your Pizza with soy and corns recipe after garnishing with olives, cherry tomatoes, and few basil leaves sided along with chocolate muffin and healthy salad!, https://www.archanaskitchen.com/images/archanaskitchen/World_Pastas_Pizzas/healthy-pizza-recipe.jpg, 15
Ingredients: tomato,salt,elephant yam (suransenairatalu),tamarind water,mustard seeds,jaggery,sesame (gingelly) oil,curry leaves,pearl onion (sambar onion),methi seeds (fenugreek seeds),sambar powder,sunflower oil

Senai Kizhangu Gotsu Recipe - Spicy & Tangy Yam Curry Recipe, 1 sprig Curry leaves - roughly torn,1 teaspoon Sesame (Gingelly) Oil,Sunflower Oil - for cooking,Salt - to taste,1 cup Tamarind Water,1 teaspoon Mustard seeds,200 grams Elephant yam (Suran/Senai/Ratalu) - peeled and chopped,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Sambar Powder,2 Tomatoes - roughly chopped,1 tablespoon Jaggery,1/2 cup Pearl onions (Sambar Onions) - quartered, 40, Tamil Nadu, To begin making the Senai Kizhangu Ghostu Recipe, prep all the ingredients and keep them ready.Heat oil in a pressure cooked over medium heat; add the mustard seeds, fenugreek seeds and allow it to crackle.Add the curry leaves and onions and saute until the onions are lightly tender.
Once the onions are lightly cooked through, add the remaining ingredients and 1/2 cup of water.Cover the pressure cooker and cook for about 3 whistles and turn off the heat.
Once the pressure has released naturally open the cooker and give it a stir.Check the salt and spices and adjust the taste accordingtly and serve warm.Serve the Senai Kizhangu Ghostu Recipe (Spicy & Tangy Yam Curry Recipe) along with Ven Pongal for a wholesome dinner or a Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Senai_Kizhangu_Ghostu_Recipe_Spicy__Tangy_Yam_Curry_Recipe.jpg, 12
Ingredients: tomato,salt,iceberg lettuce tho,english cucumber,virgin olive oil,parsley leaves,kalmatta olives,lemon,feta cheese,pepper,red onion

Classic Greek salad Recipe, 1 English Cucumber - chopped,2 sprig Parsley leaves - chopped (optional),1 cup Iceberg lettuce - washed thoroughly and drained,2 Tomatoes - cut into chunks,1 Red onion - sliced,4 tablespoons Extra Virgin Olive Oil,Salt and Pepper - to taste,2 sprig Parsley leaves - chopped,1/2 cup Kalmatta olives,4 tablespoons Lemon juice,100 grams Feta Cheese - crumbled, 30, Greek, We begin making the Classic Greek salad Recipe by washing the lettuce thoroughly and draining off any excess water.
Tear them into bite size pieces and keep it aside.Cut all the vegetables and keep it ready, add all the salad ingredients(lettuce,cucumber, tomatoes,red onion) except feta & olives into a large mixing bowl.In another bowl whisk in the dressing ingredients till it combines.
Drizzle this on top of the salad mixture and give it a toss.Check for salt and pepper and add if required.Serve the salad on a flat plate topped up with some crumbled feta cheese and olives.
Serve the Classic Greek salad Recipe as a Party Appetizer followed by a Vegan Moussaka to relish a Greek Meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/May-2/Classic_Greek_Salad_With_Olives_And_Feta_Cheese-7.jpg, 11