anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,drumstick leaves (moringamurungai keerai),rice water,black peppercorns,pearl onion (sambar onion),curry leaves,dry red chillies,cumin seeds (jeera),coconut milk,green chillies,sunflower oil

Murungai Keerai Thanni Saaru Recipe-Drumstick Leaves Soup, Salt - as required,1 1/2 cups Drumstick Leaves (Moringa/Murungai Keerai),2 teaspoons Sunflower Oil,1/2 teaspoon Whole Black Peppercorns - crushed,6 Pearl onions (Sambar Onions) - chopped,1 teaspoon Cumin seeds (Jeera),2 Green Chillies - slit,2 Dry Red Chillies,1 teaspoon Cumin seeds (Jeera) - crushed,1 sprig Curry leaves,2 cups Rice Water,1 Tomato - chopped,1 cup Coconut milk, 25, Tamil Nadu, To begin making Murungai Keerai Thanni Saaru Recipe-Drumstick Leaves Soup, in a pan add the rice water and bring it to a boil.
Once it is boiled, add the cleaned drumstick leaves, slit green chillies, chopped onions and tomato.Mix well and boil in medium flame until leaves are cooked.
Meanwhile extract coconut milk and keep aside.
Check our recipe on how to Homemade Coconut Milk Recipe.
With a mortar and pestle, crush cumin seeds and peppercorns and keep aside.
Once the drumstick leaves are cooked soft, add coconut milk, crushed Cumin Pepper mixture and required salt.
Simmer for 2 minutes and turn off the flame.
In a tadka pan, heat a tablespoon of oil.
Add Cumin seeds and once it sputters, add curry leaves and red chilli.
Switch off and add it to the soup.
Mix well and remove from flame.
Check for salt and serve hot.Serve Murungai Keerai Thanni Saaru as a soup for nursing your family members who have a cold or even serve it along with Steamed Rice and Cabbage Poriyal along with Ghee for a delicious Sunday Lunch, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/MURUNGAI_KEERAI_THANI_SAARU__DRUMSTICK_LEAVES_SOUP_1600.jpg, 12
Ingredients: salt,dried green peas (vatana),coconut,mustard seeds,jaggery,curry leaves,white urad dal (split),coriander (dhania) seeds,dry red chillies,cumin seeds (jeera),tamarind paste,potato (aloo),turmeric powder

Batani Gassi Recipe - Udupi Style Potatoes And Peas Curry, 2 teaspoons Jaggery - (powdered),1/2 teaspoon Turmeric powder (Haldi),3 Potatoes (Aloo) - cut into cubes,2 teaspoons Cumin seeds (Jeera),2 tablespoons Coriander (Dhania) Seeds,2 teaspoons Tamarind Paste,Salt - to taste,1/2 cup Fresh coconut - grated,1 cup Dried Green Peas (Vatana) - soaked overnight,1 teaspoon Mustard seeds,2 Dry Red Chillies - broken,1 sprig Curry leaves,1 tablespoon White Urad Dal (Split), 40, Udupi, To begin making Batani Gassi Recipe (Udupi Style Potatoes and Peas Curry), wash and soak the dried green peas overnight.Pressure cook the soaked dried peas along with potatoes cubes adding a cup of water for one whistle and keep aside.Heat a small pan, add a teaspoon of oil and roast urad dal to golden colour.Add the coriander seeds, cumin seeds, red chillies and saute till aromatic.When it is cool, make a fine paste along with grated coconut using a mixer grinder adding little water.Bring the pressure pan with cooked dried peas and potatoes on heat, add the ground masala, about 2 cups of water, turmeric powder, tamarind and jaggery powder.
Let it cook for about a minute.Next, season with salt and let it simmer for 10 minutes until the raw smell of the tamarind goes away.
Check for seasoning and adjust salt.Once done, switch off the gas and transfer the curry into a bowl.Now, heat oil in a small tadka pan, add the mustard seeds, curry leaves and let it splutter.Add this tadka over the bubbling Batani Gassi curry and give it a mix.
Serve hot.Serve Batani Gassi Recipe (Udupi Style Potatoes and Peas Curry) with Steamed Rice, Methi And Palak Paratha Recipe, and Udupi Style Southekayi Palya Recipe for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Batani_Gassi_Recipe_Udupi_Style_Potatoes_and_Peas_Curry.jpg, 13
Ingredients: salt,makki ka atta (yellow corn meal flour),cloves garlic,water,baking soda,coriander (dhania) leaves,turmeric powder,coriander powder,black eyed beans (lobia),green chillies

Rajasthani Chawla Dhokla Recipe, Salt - as required,1 teaspoon Baking soda,Water - as required,6 Green Chillies,1/2 cup Black Eyed Beans (Lobia),6 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Coriander Powder (Dhania),2 cups Makki Ka Atta (Yellow Corn Meal Flour),15 cloves Garlic,1 teaspoon Turmeric powder (Haldi), 40, Rajasthani, To begin making the Rajasthani Chawle Wale Dhokle recipe, Add the black eyed beans in 3 cups water in a pressure cooker.
Now add turmeric powder, coriander powder and the required salt.
Let it cook till the cooker releases 3 to 4 whistles.
Let it release the pressure normally.Meanwhile we will make the dhoklas, add garlic, coriander and green chillies in mortal pestle and crush them together to make a coarse paste.Next, add baking soda, half of the garlic, coriander and green chilli mixture, required salt and maize flour in a mixing bowl.Open the pressure cooker and put the green chilli, garlic and coriander mixture in it and mix it with the black eyed beans.Now, knead the dough properly with the required water and knead until the dough becomes really soft.
Make small Dhokla out of it just like we make the south indian wadas.Put the cooker on gas again and add some water.
Once it comes to boil, add the uncooked dhokla in the boiling water.Don’t close the lid of the cooker.
Just cover it and let it cooker for 40 to 45 minutes on low flame.
Once it reaches the right consistency and the dhoklas are cooked switch off the gas.
To know if the dhoklas are cooker, insert a fort in the dhokla and if it comes out clean, it means your dhokla is cooked.Once it is cooked, garnish it with coriander leaves and pour some hot ghee on it to serve.Serve Rajasthani Chawle Wale Dhokle on its own with Kachumber Salad  for a wweknight dinner.
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Ingredients: salt,ginger,dill leaves,chana dal (bengal gram dal),coriander (dhania) leaves,asafoetida (hing),onion,rice flour,turmeric powder,green chillies,sunflower oil

Ambode Recipe (Karnataka Style Masala Vada), 6 to 7 Green Chillies - adjustable,1 cup Chana dal (Bengal Gram Dal),1/4 cup Coriander (Dhania) Leaves - chopped,Salt - as required,1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - for deep frying,1 inch Ginger - finely chopped,1 Onion - finely chopped,3 tablespoons Rice flour,pinch Asafoetida (hing),1/2 cup Dill leaves - chopped, 360, Karnataka, To begin making the Ambode recipe, soak Chana Dal in water for about 4 hours or overnight.Wash the dal thoroughly and grind soaked dal without water into a coarse paste.In a bowl, add grounded dal, chopped onion, green chilies, turmeric powder, salt, hing, dill leaves and coriander leaves.
Combine them together.Season it with salt.
Make small balls out of the dough.In a wok/kadai, add oil and heat it over the medium flame.Take a ball in your hand and press them with your hand into small round circles.Once the oil is hot, add the circles into it and fry until both the sides turn golden in colour.Ensure you fry the vada over medium heat.
Repeat the same for the remaining balls.Serve Ambode along with Tomato Garlic chutney, Tomato chutney or any other chutney of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Ambode.jpg, 11
Ingredients: lemongrass,kaffir lime leaves,blueberries,milk,water,sugar,cranberries,almond meal (badam powder),lemon,brown sugar (demerara sugar),badam (almond),instant oats (oatmeal)

Lemon Grass Oats & Almonds Pudding Recipe with Macerated Berries, 2 Badam (Almond) - roughly chopped for garnish,1 cup Blueberries - fresh or frozen,3/4 cup Instant Oats (Oatmeal),1/2 cup Sugar - (more to taste),2 cups Fresh cream,1/2 cup Almond Meal (Badam Powder),1 cup Cranberries,1/2 cup Brown Sugar (Demerara Sugar),1 1/2 tablespoon Lemongrass - finely chopped,3 cups Milk,1 teaspoon Lemon zest,2 cups Water,2 Kaffir lime leaves, 260, Continental, To begin making the Lemon Grass Oats & Almonds Pudding Recipe with Macerated Berries, we will first get all the ingredients ready.
First we will macerate the berries.
In a large bowl, combine berries, sugar, water,lemon zest.
With a masher or back of spoon, mash it well.
Cover the berries and keep it aside for an hour.After an hour, transfer the berries to a heavy bottomed pan and cook it on medium heat until the berries soften.
Once softened and the sauce is little thick, turn off the heat and allow the berries to cool.
Keep it aside for later use.The next step is to make the Lemon Grass Oats & Almonds Pudding.In a large saucepan, combine cream and milk and bring it to boil.
Add lemongrass, kaffir lime leaves and simmer for 3-4 minutes until you can smell the flavors from the lemongrass and kaffir lime leaves coming through.
At this stage, turn off the heat and keep it aside so that flavors further get infused into the milk.After 10 minutes, strain the lemon grass and kaffir lime leaves and discard the residue.
Take it off the heat, cover and keep it aside 10 minutes so the flavors get infused into the milk.
Strain it and discard the residue.Place the milk and cream mixture back into the pan and bring it to boil.
Add almond meal, oats, sugar and simmer for 2-3 minutes.Reserve some macerated berries for topping and add the remaining macerated berries into the milk mixture.
Keep stirring until the pudding thickens and is well combined.Cook for 6-7 minutes or until the pudding thickens slightly.
Once done, take it off the heatPour the prepared Lemongrass Oats & Almonds Pudding in serving goblets, top them with reserved macerated berries.Chill the pudding in refrigerator for few hours, preferably overnight to set and stabilise.Garnish the  Lemon Grass Oats & Almonds Pudding with chopped almonds and serve chilled.Serve the Lemon Grass Oats & Almonds Pudding as a perfect weekend dessert after a meal of Tomato Basil Risotto Recipe With Grilled Chicken and Red Wine Sangria Cocktail Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/LemongraasOats_and_Almonds_Pudding_with_Macerated_Berrios.jpg, 12
Ingredients: salt,spinach,black pepper powder,red chilli flakes,carrot,corn flour besan,onion,sweet corn,quinoa,sunflower oil

Vegetable Quinoa Patty Recipe, 1 Carrot (Gajjar) - grated,1 cup Quinoa - cooked,Salt - to taste,1/4 cup Sweet corn - boiled,1/4 cup Spinach - chopped,1 Onion - chopped,1 teaspoon Red Chilli flakes,2 tablespoons Corn flour - or besan,Sunflower Oil - as required,1 teaspoon Black pepper powder, 40, Continental, To begin making the Vegetable Quinoa Patty Recipe, we will have to cook quinoa and let it cool.Cook 1 cup of quinoa with 2 cups of water on low flame with lid on in a saucepan or any regular pan.
Drain the excess water and keep the quinoa aside.In the meantime, heat some oil in a heavy bottomed pan.
Add onion and cook till it becomes soft.Once the onions becomes soft, add carrot, corn kernels and spinach.
Cook till all the vegetables becomes soft.
Once done, turn off the heat and let it cool down.In a mixing bowl, add the cooked quinoa, sauteed veggies, corn flour, pepper powder, red chili flakes, salt and teaspoon of cooking oil.
Do not add any water.
Check the salt and spices and adjust according to taste.Mix everything properly and make Vegetable Quinoa Patty with the help of your palms.
Heat a skillet with some oil.
Once it is hot, add the Vegetable Quinoa Patty and cook it on both the sides till becomes evenly brown.Transfer the Vegetable Quinoa Patty into a serving platter and serve hot.Serve Vegetable Quinoa Patty Recipe as a snack along with Filter Coffee/Masala Tea.
You can also serve it for dinner along with Tomato Noodle Soup and Summer Salad Recipe With Red Cabbage Lettuce Onions And Tomatoes., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/yuva.shankar29-gmail.com/Vegetable_Quinoa_Patty.jpg, 10
Ingredients: salt,bananas,baking soda,sugar,flour (maida),sesame seeds (til seeds)

Cekodok / Pick Up Banana Recipe (Vegan Fried Banana Balls), 1 teaspoon Sugar,1 teaspoon Baking soda,1 cup All Purpose Flour (Maida),2 Ripe Bananas - mashed,1 tablespoon Sesame seeds (Til seeds),1 teaspoon Salt - (optional), 35, Malaysian, To begin making the Cekodok/Jemput-Jemput Pisang recipe, in a mixing bowl, add all the ingredients except oil and knead it well.Now rest the dough for 1 hour.
After an hour, make balls from the dough.Now heat the wok with enough oil to deep fry.
Fry the banana balls until they become golden brown.Remove from the heat and serve it with hot tea in breakfast or evening snacks!Serve Cekodok/Jemput-Jemput Pisang in Breakfast or as a tea time snack with a hot cup of Masala Tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara_Shah_/Vegan_Fried_banana_balls__Cekodok_Pisang__Jemputjemput_Pisang.jpg, 6
Ingredients: salt,badam (almond),dark chocolate,vanilla,milk chocolate

Homemade Chocolate Almond Spread Recipe, 70 grams Badam (Almond),1/4 teaspoon Salt,1 teaspoon Vanilla Extract,120 grams Milk chocolate,120 grams Dark chocolate,200 ml Fresh cream, 70, Continental, To make this easy Homemade Chocolate Almond Spread Recipe, blanch and peel the almonds.Pat dry completely and then toast in a preheated oven at 180 degrees C for 10-12 minutes or until golden brown.
Or you could toast them in a skillet for few minutes, alternatively.Grind half the almonds into a fine flour using a mixer or food processor.If you want a chunky spread, coarsely chop the remaining almonds.
If you want a smoother consistency, grind the remaining almonds to a paste.In a saucepan, heat the cream and finely ground almond flour (at least half, in any case) together until the cream bubbles around the edges.
Take off heat, cover and let rest for an hour.Pass this through a sieve.
You may need a spoon or spatula to pass the mixture through the sieve.Chop up the chocolates into small pieces and melt until smooth in the microwave or in a heatproof bowl set over a saucepan of simmering water (double boiler method).Mix the chocolate and cream together.Mix in the salt and vanilla.Fold in the chopped almonds/ almond paste to the choco-almond spread.Store Homemade Chocolate Almond Spread Recipe an airtight container and use it as required.
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Ingredients: tomato,parangikai pumpkin,brinjal (baingan eggsplant),cloves garlic,black peppercorns,coriander (dhania) seeds,onion,cumin seeds (jeera),turmeric powder,green chillies,chana dal (bengal gram dal),salt,arhar dal (split toor dal),sunflower oil ghee,mint leaves (pudina),water,lemon,yellow moong dal (split),ginger,methi leaves (fenugreek leaves),cinnamon stick (dalchini),turnips,cloves (laung)

Parsi Style Vegetable Dhansak Recipe- Parsi Vegetable Dal, 2 Green Chillies,Water - as required,2 teaspoon Sunflower Oil - or ghee,5 Cloves (Laung),3 cloves Garlic,2 Tomatoes - roughly chopped,1 Onions - thinly sliced,1 cup Kaddu (Parangikai/ Pumpkin) - diced,1 Onion - thinly sliced,2 inch Ginger,Salt - to taste,2 Small Brinjal (Baingan / Eggplant) - diced,1-1/2 teaspoon Whole Black Peppercorns,1/2 cup Yellow Moong Dal (Split),1 teaspoon Turmeric powder (Haldi),1-1/2 teaspoon Cumin seeds (Jeera),1/2 cup Chana dal (Bengal Gram Dal),1/2 cup Arhar dal (Split Toor Dal),1 tablespoon Lemon juice,2 Turnips - diced,20 Mint Leaves (Pudina) - roughly chopped,50 grams Methi Leaves (Fenugreek Leaves) - roughly chopped,1 tablespoon Coriander (Dhania) Seeds,1 inch Cinnamon Stick (Dalchini),2 Green Chillies - finely chopped, 75, Parsi Recipes, To begin making the Vegetable Dhansak Recipe, we will first get all the ingredients ready and then proceed to make the Dhansak Masala.
To make dhansak masala, grind all the ingredients mentioned under the list adding very little water to make a smooth paste.
Keep the masala aside.
Wash and roughly chop all the vegetables.
Pick fenugreek leaves, mint leaves,  wash and chop them.
Keep these aside.Soak all the 3 dals separately for about 30 minutes.Once soaked, place all three dals, vegetables, fenugreek leaves and mint leaves along with 1 thinly sliced onion, green chili and a teaspoon of turmeric powder in a pressure cooker.
Add salt, and 3 cups of water.
Cover the pressure cooker and cook until you hear 2 whistles.
After 2 whistles turn the heat to low and simmer for another 3 to 4 minutes and turn off the heat.Allow the pressure to release naturally from the cooker.
Once the pressure settles down, open the lid of the pressure cooker and mash all the ingredients using a potato masher until all the dals and vegetables get a smooth texture.
  In a heavy bottom pan, heat oil or ghee.
Add the other thinly sliced onions and sauté until it turns soft.
Next add chopped tomatoes and cook till tomatoes turns soft and releases its juices.
Stir in the dhansak masala paste and cook until the raw smell of the paste is gone.
This would take about 4 to 5 minutes.Pour the dal vegetable mashed mixture into this masala and cook on low heat for about 10 to 20 minutes.Once well simmered, turn of the heat and squeeze in the lemon juice and add in the chopped coriander leaves.
Stir well and the Vegetable Dhansak is ready.
Serve the Vegetable Dhansak along with brown rice or a Homemade Butter Naan for a wholesome weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Vegetable_Dhansak.jpg, 23
Ingredients: mascarp cheese whipped,strawberry compote,corn flour,caster sugar superfine,eggs,vinegar

Pavlova Recipe With Strawberries, Strawberry Compote - to serve,3 teaspoons Corn flour,1 teaspoon Vinegar,4 Egg white,1 cup Caster Sugar - superfine,250 grams Mascarpone Cheese - whipped, 110, Continental, To begin making the Pavlova Recipe, preheat the oven to 150 C.
Place the egg whites in the bowl of the stand mixer.
Maker sure the mixer and the whisk is clean.
If it is not, then the egg whites will not form soft peaks.Beat the eggs whites the mixer until the soft peaks form.
Gradually add in the sugar, whisking well until the egg whites look glossy.
It will get a shine and not look dull.Gradually sift in the cornflour and vinegar.
This time, don't beat, but just fold through.
Line a baking sheet with non stick butter paper.
Using a large ladle, pile the meringue round (about 6 inches in diameter) on the baking tray.
Place it in the oven, reduce the oven temperature to 120 C and bake for one hour.Turn off the oven and allow the meringue to cool in the oven.
While the meringues are in the oven it continues to bake further even when the oven is off with the existing heat.Once the oven is cooled down, cool the meringues completely before storing them in airtight containers.When you are ready to serve the Pavlova's, whip the mascarpone cheese along with a little sugar (optional) until light and fluffy.Serve the Pavlovas topped with mascarpone cheese and strawberry compote for parties., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Gourmet_Favorites/pavlova_strawberry_compote_meringue_Recipe_shutterstock_210733093_1600.jpg, 6
Ingredients: salt,corn flour,bok choy,peanut butter,rice wine vinegar,ginger,sesame (gingelly) oil,soy sauce,garlic,peanuts (moongphali),brown sugar (demerara sugar),tofu dices,button mushrooms,sunflower oil

Tofu Peanut Stir Fry Recipe, 1 cup Bok Choy - chopped,1 tablespoon Soy sauce,250 grams Tofu - cut into dices,1 tablespoon Rice Wine Vinegar,1 teaspoon Ginger - finely chopped,1 cup Button mushrooms - chopped,1/2 teaspoon Sesame (Gingelly) Oil,1/2 cup Roasted Peanuts (Moongphali) - crushed,1/2 teaspoon Salt,1 teaspoon Brown Sugar (Demerara Sugar),1 teaspoon Garlic - minced,2 tablespoon Corn flour,1 tablespoon Peanut Butter,2 tablespoon Sunflower Oil,1 teaspoon Salt, 30, Thai, To begin making Tofu Peanut Stir Fry Recipe, prep all the ingredients and keep aside.Prepare the sauce so that the flavors have time to blend.
In a small bowl combine the soy sauce,sesame oil, brown sugar,peanut butter, rice vinegar, grated ginger, minced garlic, and salt.
Stir until brown sugar is dissolved, then set the sauce aside.Cut the tofu into 1-inch cubes, then season with a pinch of salt.
Sprinkle 1 tablespoon of cornstarch over the cubes, then toss to coat.
Repeat with the second tablespoon of cornstarch, or until the tofu cubes have a nice even coating of cornstarch.Heat a large skillet over medium flame.
Once hot, add oil and tilt the skillet until the bottom is coated in a thick layer of oil.
Add the flour dusted tofu cubes and let cook until golden brown  and crispy on all sides, then remove the crispy tofu to a clean plate.In the same skillet add mushrooms and bok choy and stir fry for a minute till all the water is evaporated from the vegetables, season with salt and keep it aside in a bowl.
Next give the bowl of sauce a good stir, then pour it into the skillet.Stir and cook until the sauce begins to bubble and thicken (this should happen very quickly).Once thickened, turn off the heat and stir in the cooked tofu cubes and coat each tofu nicely with the sauce.Stir in the mixed vegetables.
Add the crushed roasted peanuts.
Serve Tofu Peanut Stir Fry Recipe along with Vegetarian Thai Green Curry, Thai Jasmine Rice and Thai Grilled Pineapple Recipe for a nice Thai lunch or dinner.
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Ingredients: salt,wheat flour,baking powder,bananas,eggs,milk,virgin olive oil,muesli,vanilla,chia seeds,cocoa powder,dates

Banana Chia Seeds Muesli Muffin Recipe, 1/2 cup Chia Seeds,2 teaspoons Baking powder,1/4 teaspoon Salt,1 teaspoon Vanilla Extract,1 cup Muesli,1/2 cup Ripe Bananas - mashed,1/2 cup Milk,2 tablespoons Extra Virgin Olive Oil,1/4 cup Cocoa Powder,1 cup Whole Wheat Flour,2 tablespoons Honey,8 Dates - pitted and chopped,2 Egg whites - beaten, 65, Continental, We begin making the Banana Chia Seeds Muesli Muffin Recipe by pre heating the oven at 180 degree Celsius for about 10 minutes.Using electric stand mixer, you can also use a hand mixer as well.
 Add the egg, vanilla essence, honey and olive oil.
Whip it till it becomes fluffy.Then slowly sift the wheat flour, cocoa powder, baking powder and salt.
Give it a whip for few more minutes.Now add in the mashed ripe bananas and milk, mix slowly using a pastry palate knife or just with a spoon.
 Finally add in the muesli and chia seeds.
Give it one last mix till it all combines.Grease a cup cake tray, drop in a dollop of this batter into the tray till it reaches the brim and bake well.
Serve the Banana Chia Seeds Muesli Muffin Recipe can be served as an evening time snack , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Banana_Chia_Seeds_Muesli_Muffin_Recipe.jpg, 12