anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,black cardamom (badi elaichi),salt,ginger,paneer,red chilli powder,cloves garlic,britannia cheese classic,onion,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Cheesy Paneer Masala Curry Recipe, 200 grams Paneer (Homemade Cottage Cheese) - cubed,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,Salt - to taste,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 teaspoon Red Chilli powder,1 inch Ginger,2 Onions - finely chopped,2 Black cardamom (Badi Elaichi),1 tablespoon Sunflower Oil,2 cups Tomato - puree,2 tablespoons Britannia Cheese Spread - Classic,1 tablespoon Honey,6 cloves Garlic, 65, North Indian Recipes, To begin making the Cheesy Paneer Masala Curry Recipe, into a mixer grinder add tomato puree and Britannia classic cheese spread.
Blend to make a smooth puree and keep aside.
Next into a preheated pan add oil, onions, ginger, garlic, badi elaichi and saute until the onions soften and turn golden brown in color.
Once done add the tomato cheese puree, turmeric powder, garam masala powder, red chilli powder, honey and salt to taste.Stir well to combine and give the tomato mixture a brisk boil.After the gravy has come to a boil add the paneer and kasuri methi.
Simmer for 3 to 4 minutes and turn off the heat.
Serve Cheesy Paneer Masala Curry Recipe along with Homemade Butter Naan Recipe, Dhaba Style Dal Palak Recipe and Lacha Pyaz for a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Cheesy_Paneer_Masala_Gravy_Recipe_Britannia_Cheesy_Kitchen_Video_Recipe_17_1600.jpg, 13
Ingredients: heavy whipping cream,oreo biscuits,mixed nuts (almonds,oreo biscuits decorating,cherries strawberries,dark chocolate,butter

No Bake Oreo Chocolate Tart Recipe, 200 ML Heavy whipping cream,Mixed nuts - chopped (almonds,1/4 cup Fresh Cherries - or fresh strawberries,400 grams Dark chocolate - chopped,Oreo biscuits - for decorating,32 Oreo biscuits,1/2 cup Butter - melted, 30, Continental, To begin making the No Bake Oreo Tart recipe, add oreo cookies into a food processor, until the texture of the cookie are in the form of crumbs.
Transfer the crumbled cookies into a bowl and add in the melter butter and mix well until the crumbs are evenly moistened.
In a tart pan, add the cookie mixture and press with the back of the spoon and your fingers where necessary, to form the crust for the tart.
Freeze until you prepare the filling, just for few minutes.Place a small saucepan over low-medium flame, add the cream and let the cream come to a little boil.
Remove the saucepan from heat and add the chopped chocolate into the warm cream.
Stir until the chocolate  dissolves into the cream and forms a smooth mixture.Pour chocolate and cream filling over cookie crust, and top with cherries or fresh strawberries.Refrigerate for at least 3 to 4 hours or overnight before serving.
Sprinkle the cherries and oreo cookies on the top and serve.Serve No Bake Oreo Tart during your weekend after your satisfying dinner of Pav Bhaji and Chole Aloo Tikki Chaat.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/dec/No_Bake_Oreo_Chocolate_Tart_Recipe-1_1600.jpg, 7
Ingredients: tomato,salt,cumin powder (jeera),ginger,cashew nuts,sunflower oil,red chilli powder,cloves garlic,curd,onion,chicken,cardamom powder (elaichi),cloves (laung),coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),butter,cinnamon powder (dalchini)

Chicken Tikka Masala Recipe, 1 teaspoon Cumin powder (Jeera),1 teaspoon Coriander Powder (Dhania),1/2 cup Curd (Dahi / Yogurt),1 tablespoon Butter (unsalted),Sunflower Oil - as required,1 Cloves (Laung),1/4 teaspoon Cinnamon Powder (Dalchini),Salt - to taste,1/2 cup Fresh cream,5 Cashew nuts,1 inch Ginger - finely chopped,Salt - as required,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),300 grams Chicken - cut into small size pieces,6 cloves Garlic - finely chopped,1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 Tomato,1-1/2 teaspoon Coriander Powder (Dhania),1/4 teaspoon Cardamom Powder (Elaichi),1 Onion, 60, North Indian Recipes, To begin making the Chicken Tikka Masala, thoroughly clean and wash the chicken pieces.
To marinate the Chicken for the Chicken Tikka Masala, in a mixing bowl, combine yogurt, cumin powder, coriander powder, turmeric powder, ginger, garlic, chili powder, kasuri methi and salt along with the chicken.
Allow the chicken to marinate for a minimum of 30 minutes.
Once the chicken is marinated, in a pan, add a teaspoon of oil and cook marinated chicken pieces until they are cooked well for about 8 minutes.
The chicken pieces should be juicy and tender.Cooking chicken for an extended time will make them hard and rubbery.
Do not add water.The next step is to make the tikka masala gravy.
Heat a teaspoon of oil over medium heat.
Add onion and cook until they become translucent.
Add tomatoes and cook them for about two minutes.
Add cashews and toss them for a minute.
Allow the onion tomato masala to cool down.Once it cools down, grind onion, tomato, and cashew into a fine paste.Heat a kadai/wok with a tablespoon of butter.
Once the butter melts, add cloves, cinnamon powder, and cardamom powder and saute until aroma comes out.Add cumin powder and coriander powder and combine them well.Add the onion-tomato-cashew puree to the pan, combine them well and saute for few minutes.Crush kasuri methi with your hand and add to the tikka masala gravy.
Add the marinated chicken pieces, required amount of salt and cream.
Toss the chicken tikka masala well so that they are combined well.Simmer the chicken tikka masala for about 5 minutes.
If the tikka masala is of thicker consistency, adjust addition of water according to your requirements.Switch off heat and garnish the chicken tikka masala with coriander leaves and it is ready to be served.Serve Chicken Tikka Masala with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices or Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread) and Pickled onions for a complete Weekend dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Chicken_Tikka_Masala.jpg, 18
Ingredients: ice cubes,sugar syrup,lemon,lemon,cucumber,mint leaves (pudina),aerated water (soda water),khus syrup

Khus And Cucumber Mojito Recipe, 10 Mint Leaves (Pudina),2 tablespoons Khus syrup,1/2 Cucumber - sliced,Ice cubes - as required,4 teaspoon Lemon juice,400 ml Aerated water (Soda Water),4 tablespoon Cucumber,8 Lemon - sliced thin,2 tablespoons Sugar syrup, 20, Continental, To begin making the Khus And Cucumber Mojito recipe, crush cucumber pieces in a mortar and collect the juice and Keep aside.In a pitcher squeeze lemon to extract the juice and add mint leaves.
Crush the leaves with a pestle and add sugar syrup, khus syrup and cucumber extract.Stir it and add sparkling water into it.
Take a serving glass, add lots of ice in it.Pour in the prepared drink and add slices of cucumber and lemon on top with some mint leaves.
Serve chilled!Serve Khus And Cucumber Mojito along with some snacks like Herbed Baby Potatoes and Raw Banana Cutlet for a movie night or when you have some guest at home.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/KHUS__CUCUMBER_MOJITO_Non_Alcoholic.jpg, 8
Ingredients: pizza pasta sauce,wheat flour,mozzarella cheese,virgin olive oil,dry yeast,italian,basil leaves,sugar,dried oregano

Pizza Margherita Recipe, 1 teaspoon Sugar,Homemade Pizza And Pasta Sauce - as required,2 tablespoon Extra Virgin Olive Oil,Italian seasoning - as required,2 teaspoons Dried oregano,Mozzarella cheese - grated as required,2 cups Whole Wheat Flour,1-1/2 teaspoon Active dry yeast,Basil leaves - Handful, 190, Italian Recipes, To begin with Pizza Margherita, firstly warm 1/2 cup of water and pour it in alarge bowl.Once it is done, add sugar in the bowl and mix it properly.
Add instant yeast and stir it well.Cover and keep it for a few minutes until frothy.
In the same bowl, add 2 tablespoons of olive oil, oregano, salt, flour and water.
Mix everything and start kneading the mixture.Once the mixture forms a dough, transfer it into a clean counter.
Knead the dough with your hand for about 8 to 10 mins until the dough becomes soft.Oil the dough and place it in a large bowl.
Cover with a cling wrap and keep it in a warm place for 1-1/2 to 2 hours.After proofing, the dough will become double in size.
Gently punch the dough and if the dough is sticky, you can grease it or dust it.Pre-heat the oven at 220 degrees.
Divide the dough into two equal parts or depending upon the size of pizza you prefer to make.Take one part of dough and dust it with flour.
Pat the dough with your fingers to make the base of 9-10 mm thickness.
You can shape it as per your preference, circular, square, rectangle or oval.Now, gently place the base on the cookie tray or silicon mat or pizza pan.
Generously slather the pizza sauce over the base leaving the edge of 1 cm.Generously top with grated mozzarella.
Roughly throw-in the torn basil and sprinkle pizza seasoning.Bake the pizza in a pre-heated oven at 220 degrees for 12-15 minutes or until it is baked nicely.
Once it is baked properly, take out the pizza and it is ready to be served.Serve Pizza Margherita with Fresh Tomato Basil Pasta, Herb Mushroom Bruschetta and Tiramisu for a weekend dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Pizza_Margherita.jpg, 9
Ingredients: green chillies,salt,asafoetida (hing),mustard seeds,gram flour (besan),sesame seeds (til seeds),lemon,caster sugar,pickle masala methi achar sambhar,turmeric powder,kasuri methi (dried fenugreek leaves),sunflower oil

Chiba Dhokli Recipe, 1 pinch Turmeric powder (Haldi),2 teaspoons Kasuri Methi (Dried Fenugreek Leaves),2 teaspoons Sunflower Oil,1 teaspoon Lemon juice,1/2 cup Gram flour (besan),1 teaspoon Sunflower Oil,1 teaspoon Green Chillies,2 teaspoons Caster Sugar,1/2 teaspoon Asafoetida (hing),2 teaspoons Mustard seeds,2 teaspoons Sesame seeds (Til seeds),7 Salt - to taste,Pickle masala - Methi Achar Sambhar, 20, Gujarati Recipes﻿, To begin making Chiba Dhokli Recipe, sieve gram flour/besan first.In a saucepan, heat sufficient water till boiling.In a bowl, mix together gram flour, green chillies, kasuri methi, hing, haldi, salt, caster sugar, lemon juice and a bit of water to make a no-dropping batter of a thick consistency.Take a plate which has almost the same diameter as the saucepan with boiling water.Spread this batter into the plate with your hand and flatten using a brush.Place this plate upside down on the boiling saucepan, so that the chiba dhokli do not come in direct contact with water.After about 3-4 minutes in this set up, the dhokli will be done and steam-cooked.After it cools a bit, brush some cooking oil on the plate.Cut the steamed dhokli into even strips with a knife or back of a spoon and put on serving plate.For TemperingHeat a bit of oil in a tadka pan for tempering.Once the oil is hot, add mustard seeds and allow them to splutter.Soon after they splutter, add the sesame seeds and saute a bit and switch off.Pour this tempering on the chiba dhokli.
Sprinkle methi pickle masala on the recipe and serve immediately.Serve Chiba Dhokli Recipe along with Cinnamon Spiced Black Lemon Tea Recipe and Gujarati Patra | Alu Vadi.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/dharajoshi333-gmail.com/Chiba_dhokli_recipe.jpg, 12
Ingredients: ginger,cloves garlic,red chilli flakes,worcestershire sauce,chicken,brown sugar (demerara sugar),onion,tomato pasta sauce

Devil Chicken Recipe, 1/2 Kg Chicken,1 cup Roasted tomato pasta sauce,1 Onion - finely chopped,1 teaspoon Red Chilli flakes,1 tablespoons Brown Sugar (Demerara Sugar),2 tablespoons Worcestershire sauce,3 teaspoons Ginger - grated,3 cloves Garlic - crushed, 85, Continental, To begin making the Devil Chicken recipe, preheat the oven to 190°C.In a large bowl, combine the tomato sauce along with worcestershire sauce, ginger, brown sugar, garlic, onion, chilli flakes and chicken until it is well coated.
Cover with cling film and refrigerate for at least 1 hour.Line a large ovenproof dish with parchment paper and transfer the chicken and all the marinade, cover with a layer of foil.
Bake covered for about 1/2 an hour.
Remove the foil and cook for another 20-25 minutes turning chicken occasionally and brushing with the marinade mixture.
The chicken is ready when its cooked through, tender caramelized and dark golden brown.
Serve Devil Chicken along with Buttered Herbed Rice Recipe , Pomegranate Mint Cocktail Recipe finished off the meal with The Bread Pudding Recipe with Baileys Irish Cream.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Devil_Chicken_Recipe-1_1600.jpg, 8
Ingredients: bananas,blueberries,apples,dew melon,water,vanilla

Vanilla Fruit Sauce With Left Over Fruits Recipe, 3 Ripe Bananas,3 Apples,1 teaspoon Vanilla Extract,1 teaspoon Honey,1/4 cup Honey dew melon,1 cup Water,1/4 cup Blueberries, 30, Continental, To begin making the Vanilla Fruit Sauce With Left Over Fruits recipe, wash and chop the fruits roughly after peeling the skin.Blend the fruits with enough water in a blender.
Transfer the fruit pulp to a pot and add the remaining water, vanilla essence and honey.Let this cook and become thick like any other sauce consistency.Let it cool and store it in a bottle and refrigerate.
It can stay upto a week in fridge.
Serve Vanilla Fruit Sauce With Left Over Fruits along with Healthy Oats Waffles Recipe and Chocolate Banana Smoothie Recipe for a delicious Sunday breakfast.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Vanilla_Fruit_Sauce_with_Left_over_fruits_original.jpg, 6
Ingredients: baking powder,icing sugar,vivatta maida,vanilla drops,peanut butter smooth,butter

Peanut Butter Cookies Recipe, 1-3/4 cup Vivatta Maida,1/2 teaspoon Baking powder,1 cup Peanut Butter - Smooth,1 cup Icing Sugar,3/4 cup Butter (unsalted) - softened,Vanilla Extract - Few drops, 35, Continental, To begin making the Peanut Butter Cookies recipe, Pre-heat the oven at 350 F for 15 minutes.In a large bowl, add unsalted butter and peanut butter.
Mix them well, an once it is mixed properly add sugar to it.
Mix them again till the mixture turn creamy.
Next, add vanilla essence to it.
Sieve all purpose flour and baking powder in to the creamed butter mixer.
Mix them slowly and form a dough.Divide the dough to equal parts and roll each of them to balls.
Flatten each ball slightly by pressing it between palm and give some design using a fork or a cookie press if you have one.
Place the shaped and designed cookie on a cookie tray lined with parchment paper.Bake for 10 to 15 minutes at 350 F.
Check and bake till the cookies are light brown.
Once baked let them sit on the tray for 10 to 15 mins again, after they cool transfer them to a wire rack and let them cool completely.
Once they are done cooling transfer them to an air tight container and enjoy.Serve Peanut Butter Cookies along with Masala Mixed Sprouts Sandwich and Masala Chai for your tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Manjula-Bharath/Peanut_Butter_Cookies_1600.jpg, 6
Ingredients: tomato,dagad phool (pathar phoolblack st flower),coriander (dhania) leaves,onion,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil,salt,cardamom (elaichi) podsseeds,mace (javitri),seeraga (jeeraga) samba rice,mint leaves (pudina),star anise,red chilli powder,water,garlic,chicken,ginger,fennel seeds (saunf),cinnamon stick (dalchini),coriander powder,cloves (laung)

Thalapakattu Chicken Biryani Recipe, 3 Dagad phool (/pathar phool/black stone flower),1 Onion - chopped,2 teaspoon Fennel seeds (Saunf),1 Tomato - chopped,1 tablespoon Red Chilli powder,Salt - to taste,1 Star anise,3 Cardamom (Elaichi) Pods/Seeds,1-1/2 cup Water,1 teaspoon Turmeric powder (Haldi),2 tablespoons Mint Leaves (Pudina) - chopped,1 cup Seeraga (Jeeraga) Samba rice,1 teaspoon Ginger - grated,3 Cloves (Laung),2 teaspoons Garlic - minced,1 tablespoon Coriander Powder (Dhania),1/4 cup Coriander (Dhania) Leaves - chopped,1/2 kg Chicken - cut into medium sized pieces,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),Sunflower Oil - to cook,3 Mace (Javitri),3 Green Chillies - slit, 50, Tamil Nadu, To begin making Thalapakattu Chicken Biryani Recipe, wash and clean the chicken thoroughly.
Wash and soak the seeraga samba rice in water for a minimum of 30 minutes.
In a mixer-jar, combine the cumin seeds, fennel seeds, cardamom, cloves, cinnamon, mace, black stone slower and star anise blender and powder it coarsely.
Set aside.Heat oil in a pressure cooker on medium flame, add in onions and green chillies.
Saute it till the onions are translucent.
Add in ginger and garlic paste and saute for a minute.Add the tomatoes and mix well, now add salt, turmeric, chilli powder, and coriander powder.
Mix everything well.Add the ground biryani masala and mix well.
Add the chicken and saute well for 5 to 10 minutes or till the chicken is at least half way done, for about 5-7 minutes.
At this stage, add the rice to the pressure cooker, add one and half cup water.
Cover and pressure cook for 2 whistle on high and simmer for 5 minutes.
Open the lid once the pressure has released naturally.
Serve Thalapakattu Chicken Biryani Recipe with Burani Raita Recipe for a hearty weekend meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/priyanjali/Thalappakatti_chicken_Biryani_recipe_edited.JPG, 23
Ingredients: salt,flour (maida),butter,milk,dry yeast,sugar,egg

Croissant Recipe, 2 cups All Purpose Flour (Maida),1 cup Butter (unsalted) - at room temperature,1 cup Butter (unsalted) - hard,1 teaspoon Salt, 165, French, We begin making the Croissant Recipe by making the butter log first.
Use the unsalted butter which hard and cut them into small cubes.Spread them on a cling film and wrap it in such a way the u can roll it flat.
Using rolling pin roll the butter into a rectangular shape about 2 centimeter thick.
Make sure u do this quickly otherwise the butter will melt quickly.Place the rolled butter in the cling film itself and keep it in the refrigerator for 15 minutes.In the meanwhile make the dough, add all the ingredients in a mixing bowl.
Using your hand create a crumble texture with the dough by mixing the flour and butter together.Slowly add water and knead it into a soft dough, keep it in the refrigerator for 10 minutes.
Once done take out the dough and start rolling it into a rectangular shape so you can wrap the rectangular butter log with this dough.Once it is rolled, take out the butter and place it in the center, fold in and wrap the butter inside make sure you seal all openings by just pinching the dough.After sealing, gently roll the dough keeping the rectangular shape intact.
Keep dusting flour on the dough and rolling it so that it does not stick.
Keep edges straight and even.
Don’t overwork the dough.Roll it into a long rectangular shape about 20 cm length  to 10 cm  breadth, keep the long length facing towards you, fold the left side to the middle and the right side as well, so that the two edges meet the center.Now fold it like a book and dust some more flour and refrigerate by covering it with a cling film for 10 minutes.Repeat the process around 5 times, make sure you refrigerate the dough every time you do the book folding.
Keep the edges straight and do not over work it.In the meanwhile, pre-heat the oven to 220 degrees Celsius and keep it ready for baking.In order to make the croissant shapesOnce you have done with the process, roll it to a thickness of about 2-centimeter.
Then start cutting into long edged triangles.Keep the base of the triangle facing towards you and using a knife cut 1/2 inch in the middle of the base, and start rolling from the base till the tip of the triangle.
Press the tip slightly so that it gets sealed.Refrigerate it again for 10 more minutes and then bring them out, coat it with milk using a pastry brush.Bake it at 200 degree Celsius for 15 minutes, then later bring them out and coat it with little honey so that it gives a nice color to the croissant and bake it for 5 more minutes again.Serve the Croissant for a delicious breakfast in the morning along with a cup of Tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Croissant_Recipe_.jpg, 7
Ingredients: cheese,wheat brown bread,salt,macaroni pasta,milk,basil leaves,thyme leaves,black pepper powder,tomato pasta sauce,flour (maida),butter

Open Toast Macaroni Recipe, 250 grams Macaroni pasta,1 tablespoon All Purpose Flour (Maida),2 tablespoons Roasted tomato pasta sauce,4 Whole Wheat Brown Bread,1 tablespoon Butter,4 sprig Basil leaves,Salt - (adjust according to your taste),1 1/2 cup Milk,1 cup Cheese - grated,1 teaspoon Black pepper powder,1 teaspoon Dried Thyme Leaves, 35, Continental, To begin making the Open Toast Marconi Recipe, we will first boil the macaroni pasta in water over a sauce pan.
Sprinkle some salt and boil it for over 20 minutes.Check if the pasta is cooked, it has to be just Al-dante (just cooked).
When done, drain the water and wash the pasta over cold running water and drizzle some olive oil to freeze the cooking process.We will move on to making the sauce for the pasta.
Heat a sauce pan with 1 tablespoon butter.
As the butter starts melting.
Add a tablespoon of maida and whisk using a whisker and you will see the maida starts to crumble a bit.As soon as the butter and maida combines, you can add milk and start whisking to prevent any lumps.Add in pepper powder, thyme, pasta sauce, salt and keep whisking it.
You can adjust the consistency of the sauce as you wish by adding some more milk.Once the consistency is set right, add in the grated cheese, freshly torn basil leaves and boiled pasta.
Give it a stir so that the pasta coats really well with the sauce.
Switch off the heat and set aside.Heat another flat skillet over a medium heat.
Spread the butter on either side of the bread and toast it on to the tawa.
Toast for about 2 minutes on either side until it is golden brown.Take the toast out and add 2 tablespoons of the mac and cheese on top and serve warm.Serve the Open Toast Marconi Recipe along with a glass of Plum Ginger Juice and White Bean Salad with Onions and Bell peppers by the side.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Open_Toast_Marconi_Recipe__1600.jpg, 11