anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,black salt,ginger,coriander (dhania) leaves,ghee,bay leaf (tej patta),cloves garlic,kabuli chana (white chickpeas),onion,lemon,cinnamon stick (dalchini),brown cardamom (badi elaichi),coriander powder,green chillies,garam masala powder

Dhania Chole Masala Recipe - Chickpeas In Fresh Coriander Gravy, 1/2 cup Coriander (Dhania) Leaves - chopped,Salt - to taste,4 Green Chillies,1/4 teaspoon Garam masala powder,1 inch Ginger,2 cups Kabuli Chana (White Chickpeas) - soaked overnight,1 Onion - finely chopped,1 Cinnamon Stick (Dalchini),1 teaspoon Coriander Powder (Dhania),1 tablespoon Ghee,1 Bay leaf (tej patta),1 teaspoon Black Salt (Kala Namak),1 Lemon - juice extracted,1/2 teaspoon Black Salt (Kala Namak),1 inch Ginger - finely chopped,1 Brown cardamom (Badi Elaichi),3 cloves Garlic - finely chopped, 540, North Indian Recipes, To begin making Dhania Chole Masala, wash and soak the chana or chickpeas overnight.
Drain the water in which the chickpeas/chole is soaked in.
Pressure cook the drained chana along with 3 cups of water and salt for 6 whistles.
After 6 whistles reduce the heat to low and continue to cook for 20 minutes.
 Turn off the flame and allow the pressure to release naturally.
 The chana has be cooked well once you open the pressure cooker.
Once done, when you press between your fingers to should mash easily.The next step is to make the Dhania Masala.Into a mixer grinder, add the coriander, ginger and green chillies, along with a little salt and lemon juice.
Add 1/4 cup water and blend to make a smooth mixture like a chutney.
Keep the Dhania Masala aside.Heat ghee in a pan over medium heat; add the onion, ginger and garlic and saute until the onion softens.
Add the bay leaves, cinnamon stick, badi elaichi and saute for a few more seconds until you can smell the aromas.After a few seconds, add the garam masala, coriander powder, kala namak and the dhania masala.
Give it a stir.Add the cooked chana, give it a stir.
Add water if required to adjust the consistency of the chana masala.
Cover the pan and simmer the Dhania Chole Masala for a good 10 minutes.After 10 minutes, you will notice that the chole is well coated with the dhania masala.
At this stage, check the taste and adjust the salt and chilli accordingly.Once done, turn off the heat and transfer the Dhania Chole Masala to a serving bowl and serve hot.Serve the Dhania Chole Masala, along with Puri, Paneer in White Gravy, Lacha Pyaz and Chaas for a delicious weekend lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Dhaniya_Chole_Masala_Curry_Mint_Coriander_Chana_Masala_5_1600.jpg, 15
Ingredients: salt,peanuts roast,coconut,capsicum (green),capsicum (yellow),capsicum (red),mustard,curry leaves,cloves garlic un,dry red chillies,onion,oil,coriander (dhania) leaves,cumin seeds

Capsicum Masala Poriyal (Recipe in Hindi),  curry leaves - little , 1 tablespoon coconut, 1 onion - cut, 3 cloves garlic - unpeeled, 1 teaspoon cumin seeds, 1 capsicum (yellow) - cut, 1/2 cup peanuts - roast, 1 teaspoon mustard, 1 capsicum (red) - cut, 4 dry red chillies, 4 sprig green coriander - chopped,1 teaspoon oil, 1 capsicum (green) - cut, Salt - as per taste, 63, South Indian Recipes, To make capsicum masala poriyal, first heat oil in a pan.
Add mustard seeds and cook for 15 seconds.
Now add onion and cook till the onion becomes soft.
After the onion becomes soft, add all three capsicum, curry leaves, salt and let it cook for 5 minutes.
Now put the ingredients in a blender to make the powder and grind it.
Add this powder to the capsicum and mix.
Cook for 5 more minutes and garnish with green coriander.
Serve capsicum masala poriyal with tomato onion, sambar and rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Padma_Veeranki/Tricolour_Capsicum_Masala_StirFry.jpg, 14
Ingredients: turmeric powder,salt,green chilli,coconut,red chilli powder,cloves garlic,banana,mustard,oil,black gram,suran,cumin seeds,black pepper

Kerala Style Raw Banana and Suran Kotu Curry Recipe - Kerala Style Plantain & Yam Thoran Recipe,  3 cloves garlic, 1 green chili,1/2 cup raw banana - chopped, 1 cup coconut - grated, 1/4 tsp whole black pepper, 1/2 teaspoon red chili powder, 1/2 cup black gram, salt - as per taste, 1/2 teaspoon turmeric powder, 1/2 cup suran - chopped, 1/2 2 tsp cumin seeds, 1/2 tsp mustard, 1 tsp oil, 380, Kerala Recipes, To make Kerala Style Raw Banana and Suran Kotu Curry Recipe, first peel the raw banana and suran and cut them into small pieces.
In a saucepan, pour both of these with 1/4 tsp turmeric powder, salt and water and let it soften.
Cook till Keep it aside.
Pour black gram in a cooker with water as per use and cook it for 30 minutes.
Allow the pressure to drain automatically and close the cooker.
In a mixer grinder, add coconut, cumin, green chili, black pepper, a little water and grind them.
Keep it aside.
Keep it aside.
Now add suran, raw banana, coconut paste, salt, a little water in a pan and cook for 2 to 3 minutes.
Add coconut in a pan and cook till it turns brown.
Keep it aside.
Heat oil in a tempering pan.
Add the mustard seeds, dry red chillies, curry leaves and cook until the mustard seeds crackle.
Add this tadka and brown coconut curry and mix.
Turn off the gas after a minute and serve.
Serve Kerala Style Raw Banana and Suran Kotu Curry Recipe with Kerala Beetroot Pachadi for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/23-feb/Raw_banana_and_Yam_Kerala_Style_Thoran_Recipe-2.jpg, 13
Ingredients: tomato,red bell pepper (capsicum),red chillies,cumin powder (jeera),cashews almonds (paste),paneer,coriander (dhania) leaves,cloves garlic,onion,lemon,ginger chooped,gram curd,coriander powder,turmeric powder,butter,garam masala powder

Dahi Wale Paneer Recipe - Paneer In A Curd Gravy, 1 tablespoon Garam masala powder,1 tablespoon Lemon juice,100 gram Curd (Dahi / Yogurt),1 teaspoon Cumin powder (Jeera),2 inch Ginger - chooped,2 tablespoons Homemade tomato puree,1 tablespoon Coriander (Dhania) Leaves - to garnish,400 grams Paneer (Homemade Cottage Cheese),2 Onions - sliced,2 teaspoon Coriander Powder (Dhania),1 tablespoon Butter,3 cloves Garlic - chopped,1/4 teaspoon Turmeric powder (Haldi),50 grams Fresh cream,1 teaspoon Red Bell pepper (Capsicum) - chopped,2 tablespoon Whole cashews - or almonds (paste),2 Fresh Red chillies - chopped, 80, North Indian Recipes, To begin making the Dahi Wale Paneer Recipe, add ginger, garlic and fresh red chillies in a mortar and pestle and grind it to paste.In a bowl, add capsicum, cumin powder, coriander powder, garam masala powder and mix everything well.Divide this mixture into half and keep in an another bowl.
In one of them, add curd, salt, paneer and mix everything well.
Keep it aside to marinate for about 1 hour.To make the gravy for the Paneer Curry, heat butter in a heavy bottomed pan on low heat.
Add onions and saute till it turns soft.Once the onions turn soft, add the ginger garlic chilli paste and cook it for about 2 minutes.
After 2 minutes, add the capsicum mixture and let it cook till the capsicum turns a little soft.Once done, add the tomato puree, turmeric powder, cashew or almond paste, salt, required water and give it a mix.
Let it cook for about 3 to 4 minutes.After 3 to 4 minutes, turn the flame to low and add the whisked curd.
Cook it for another 5 minutes.Meanwhile, shallow fry or grill the paneer pieces on a non stick pan, using oil as required.
Cook from both the sides till it turns golden brown.Add the fresh cream and mix it again.
Add the paneer cubes and mix everything properly.Cook for about 2 minutes, add the lemon juice and garnish it with coriander leaves.Serve Dahi Wale Paneer Recipe along with Palak Dal, Tomato Onion Cucumber Raita, Jeera Rice, Phulka and Kachumber Salad for a weekend meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/bhagnarianju-yahoo.com/Paneer_Tikka_Masala_Curry.jpg, 16
Ingredients: salt,wheat flour,cumin powder (jeera),coriander (dhania) leaves,paneer,ghee,raisins,water make pliable dough,red chilli powder green chillies,potato (aloo),spinach leaves (palak),garam masala powder,mixed nuts

Nutty Aloo Paratha Recipe, 1/2 teaspoon Cumin powder (Jeera),1 teaspoon Red Chilli powder - or 2 chopped green chillies,1/2 cup Paneer (Homemade Cottage Cheese) - crumbled/grated,Salt - to taste,3 Potatoes (Aloo) - boiled and mashed,1 cup Spinach Leaves (Palak) - pureed,1/2 teaspoon Garam masala powder,Water - as required to make pliable dough,1 tablespoon Raisins,1 cup Whole Wheat Flour,1-1/2 tablespoon Mixed nuts - chopped,1 tablespoon Coriander (Dhania) Leaves,Ghee - to smear, 55, North Indian Recipes, To begin making Nutty Aloo Paratha Recipe,first knead the dough and keep it aside.In a Mixing bowl, bring together wheat flour, water, and spinach puree (if using) to a soft pliable dough by kneading well.
Few drops of ghee or oil can be added if required.To make the fillingIn a large mixing bowl add the  mashed potatoes or aloo, and all the other ingredients, crumbled paneer, coriander, garam masala, salt, jeera powder, red chilli powder/green chillies, chopped nuts, and raisins and mix them till they are well combined.Divide the nutty aloo filling into 8 to 10 equal portions.
This process of dividing and keeping the portions of aloo paratha dough and filling ready, helps you gauge the number of parathas you can make and if you need more or less of the filling.The final step is to stuff the filling into the dough to make Nutty Aloo Paratha.Roll the dough into a small circle, place the filling inside and close the dough from all sides.Dust the filled aloo paratha dough in some flour and roll this stuffed nutty dough into a paratha, taking care not to let the stuffing ooze out.preheat a roti tawa and  place the filled  nutty aloo paratha.
Allow it to cook on medium heat for about 30 to 45 seconds and flip over.Add this stage add a teaspoon of ghee or oil and spread it around.
Flip again, so the oiled side can cook on the skillet.
Spread a little more ghee and keep pressing the parathas while on the skillet to cook the paratha evenly from inside out.Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly.
Make sure you cook on medium heat as it allows the nutty aloo parathas to get a crisp on the outside and yet soft texture.Once the aloo paratha is cooked transfer to a plate.
Continue to the same process with the remaining parathas the same way.Serve Nutty Aloo Paratha Recipe with Rawal Pindi Style Chole and some Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for weekend brunch.
Add Quick Strawberry Yogurt Smoothie to complete the meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/6-march/Nutty_Aloo_Stuffed_Palak_Paratha_Recipe-1.jpg, 13
Ingredients: re beans,nutralite cheesy garlic mayo,summer salad,tomato salsa,taco shells,hariyali chicken tikka

Chicken Tikka Taco Recipe Topped With Cheesy Garlic Mayo, 4 Hard taco shells,2 tablespoons Nutralite Cheesy Garlic Mayo,1 cup Hariyali Chicken Tikka,1/4 cup Tomato Salsa,1/2 cup Summer Salad,Refried beans, 20, Mexican, To begin making the Chicken Tikka Taco Recipe, keep the elements ready to assemble the tacos.
Summer salad - Red Cabbage Salad RecipeHomemade refried beans - Homemade Refried Beans RecipeHomemade spicy Mexican salsa - Spicy Mexican Salsa Recipe - Tomato Salsa RecipeHariyali Chicken Tikka - Hariyali Chicken Tikka RecipeTo assemble the Chicken Tikka Taco, hold the tacos in your palms, making sure it's easy to add the fillings.
First in put one tablespoon of homemade refried beans right at the bottom and spread evenly.
Next add a generous layer of fresh summer salad, over this salad place the Hariyali chicken tikka, then spoon some homemade Mexican salsa and drizzle the Nutralite Cheesy Garlic Mayo.Once done, serve the Taco immediately for a wholesome and delicious dinner.Serve Chicken Tikka Taco Recipe along with Vegetable Clear Soup With Lemon Grass and Rich Dark Chocolate Mousse Recipe as dessert., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Chicken_Tikka_Taco_Recipe__1600.jpg, 6
Ingredients: tomato,turmeric powder,salt,ginger,coriander leaves,jaggery,red chilli powder,water,mustard,oil,spoon coriander powder,cumin seeds,trumpet

Masalewali Turai Sabzi Recipe - Masalawali Turai Sabzi Recipe,  1 tablespoon oil, coriander leaves - as per use, 2 tomatoes - make puree, 1/2 teaspoon mustard, salt - as per taste, 1 teaspoon jaggery,2 trumpet - peel and chop, 1/2 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, 1/4 cup water, 1 small Spoon coriander powder, 1/2 teaspoon red chilli powder, 1 ginger, 50, North Indian Recipes, To make the Masala Turi Sabzi recipe, first heat the oil in a pressure cooker.
Add the mustard seeds, cumin seeds and let it splutter.
Now add ginger, tomato, turmeric powder, red chili powder, coriander powder, jaggery and salt.
Let it cook for 3 minutes.
Now add the trumpet and mix well.
Add water, mix, close the cooker and cook till 2 cities come.
After coming to city 3, turn off the gas and let the pressure drain automatically.
Open the cooker and garnish with green coriander.
Serve the Masala Tulsi Sabzi recipe with tomato onion cucumber raita and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Recipe_Collection/Masala_Wali_Turai_Sabzi_Ridge_Gourd_Masala_North_indian_Recipe_5_1600_1600.jpg, 13
Ingredients: ajwain (carom seeds),cloves garlic,onion,soy (nuggets),turmeric powder,green chillies,salt,cardamom (elaichi) podsseeds,mint leaves (pudina),star anise,garam masala powder,red chilli powder,curd,button mushrooms,ginger,ghee,bay leaf (tej patta),biryani masala,basmati rice spices infused water (spices include cinnamon,cinnamon stick (dalchini),cloves (laung)

Pudina Mushroom And Soya Biryani Recipe, 1/4 cup Mint Leaves (Pudina) - finely chopped,1 teaspoon Ajwain (Carom seeds),1/2 cup Curd (Dahi / Yogurt),3 cloves Garlic,2 teaspoon Red Chilli powder,1 teaspoon Garam masala powder,Salt - to taste,1 cup Onion - sliced,1 cup Button mushrooms - cut into quarters,1 teaspoon Turmeric powder (Haldi),2 tablespoons Biryani Masala,1 cup Soy Chunks (Nuggets) - soaked in hot water,2 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),1 Cardamom (Elaichi) Pods/Seeds,1 inch Ginger,1-1/2 cups Basmati rice - parboiled with spices infused water (Spices include Cinnamon,2 tablespoons Ghee,1 Bay leaf (tej patta),1 Green Chillies - chopped,1 Star anise, 60, Indian, To begin making the Pudina Mushroom And Soya Biryani recipe, wash and soak the rice in water for 20 minutes.
In a bowl, place the soya chunks, and pour boiling hot water over it and allow it to soak in it.
In a pressure cooker, heat ghee on low flame, add the whole spices - cumin seeds, bay leaf, star anise, cardamom, cloves, cinnamon stick, once these begin to sizzle, add in the ginger, garlic, green chili, saute for a coulee of minutes.
Next increase the heat to medium -low and add the sliced onions and cook until transparent, this will take about 2-3 minutes.
At this stage, add the mushrooms, and the dry masalas - biryani masala, turmeric powder, red chili powder, garam masala, salt and give it a good mix.
Now add the curd, drained soya chunks, pudina leaves, drained rice and 2 cups of water and close the pressure cooker.
Allow the Pudina Mushroom And Soya Biryani recipe to pressure cook for 2 whistles and turn off the flame.
Allow the pressure to release naturally.
Once released, open the pressure cooker and gently sluff up the Pudina Mushroom And Soya Biryani recipe and transfer to a serving bowl and serve hot.Serve hot Pudina Mushroom And Soya Biryani along with Boondi raita and Kachumber Salad for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ishita74-hotmail.com/Pudina_Mushroom_Soya_Biryani_Recipe-6.jpg, 21
Ingredients: cashew nuts,salt,coconut,fennel seeds (saunf),cardamom (elaichi) podsseeds,cauliflower (gobi),black peppercorns,carrot,ginger garlic paste,onion,poppy seeds,cinnamon stick (dalchini),cumin seeds (jeera),cloves (laung),potato (aloo),green chillies,star anise,sunflower oil

White Vegetable Kurma Recipe With Coconut & Cashew, 2 Green Chillies,1 teaspoon Poppy seeds,2 teaspoons Sunflower Oil,1/2 teaspoon Whole Black Peppercorns,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Cardamom (Elaichi) Pods/Seeds,7 Potatoes (Aloo) - chopped,1/2 cup Fresh coconut - grated,1 Onion - chopped,1 Carrot (Gajjar) - chopped,1 teaspoon Fennel seeds (Saunf),6 Cashew nuts,1 tablespoon Ginger Garlic Paste,3 Cloves (Laung),2 cups Cauliflower (gobi) - cut to small florets,1 Star anise,1/2 inch Cinnamon Stick (Dalchini), 30, South Indian Recipes, To begin making White Vegetable Kurma Recipe With Coconut & Cashew, wash the vegetables - carrot, potato, cauliflower,  chop into small pieces.
Keep aside.
Keep the potato immersed in water until use.In a mixer jar, combine the grated coconut, peppercorns, green chilli, fennel seeds, poppy seeds, cashews.Add little water and grind into smooth paste.
Keep aside.Heat a kadai with oil and add the spices - cinnamon, star anise, cloves, cardamom and cumin seeds.
Allow them to sizzle.
Add ginger-garlic paste and saute until raw smell goes.
Now add chopped onion and saute until translucent without turning brown.
Add the chopped vegetables and saute for a minute.
Pour the required water for cooking vegetables along with required salt.Mix and cook covered in medium flame until the veggies are cooked through.
Then add the ground coconut paste along with required quantity of water for the gravy.
Check for salt.
Cook on low flame for few minutes until it is combined well and starts boiling.Remove from flame.
The delicious white veg kurma is ready.
Serve White Vegetable Kurma Recipe With Coconut & Cashew along with Muttai Parotta Recipe ( Ande Ka Paratha / Egg Filled Flat Bread) and Kerala Style Egg Roast Curry Recipe, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/WHITE_VEGETABLE_KURMA_edited.jpg, 18
Ingredients: salt,green chilli,mustard seeds,coconut,curry leaves,white urad dal (split),cabbage (patta gobi muttaikose)

Muttaikose Poriyal Recipe - Cabbage Stir fry With Coconut, Salt - to taste,500 grams Cabbage (Patta Gobi/ Muttaikose) - roughly chopped or sliced thin,1 teaspoon Mustard seeds,1 Green Chilli - slit,1/4 cup Fresh coconut - grated,1-1/2 teaspoons White Urad Dal (Split),1 sprig Curry leaves - finely chopped, 45, South Indian Recipes, To begin making the Muttaikose Poriyal Recipe/ Cabbage Poriyal, get the cabbage chopped or sliced and prep the rest of the ingredients and keep them ready.Heat a teaspoon of oil a heavy-bottomed pan on medium heat.
Add the mustard seeds and urad dal.
Allow them to crackle.
Roast the urad dal until it gets lightly browned.Once the dal is browned, add the curry leaves, green chillies, cabbage and salt to taste.Give the mixture a stir.
Sprinkle some water and cover the pan.
Simmer for about 5 minutes until the cabbage is steamed and ready to eat.
The cabbage should still be a bit firm and not too soft to get a nice texture when you eat it.Once done, add the grated coconut, give the cabbage poriyal a mix and check the salt.
Add more coconut if required.
Turn off the heat and serve the Muttaikose Poriyal / Cabbage Poriyal warm.Serve the Muttaikose Poriyal Recipe/ Cabbage Poriyal along with Tomato Rasam and steamed rice topped with ghee for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Cabbage_Poriyal_Recipe_1_1600.jpg, 7
Ingredients: tomato,salt,mustard seeds,brinjal (baingan eggsplant),coriander (dhania) leaves,jaggery,red chilli powder,black peppercorns,ginger garlic paste,onion,tamarind,turmeric powder,sunflower oil

Bengaluru Style Brinjal Gravy Recipe - For Biryani, Salt - as per your taste,2 teaspoons Sunflower Oil,Coriander (Dhania) Leaves - for garnish,1 teaspoon Mustard seeds,2 Onions - roughly chopped,1/4 teaspoon Red Chilli powder,1/2 tablespoon Jaggery - powdered,1 tablespoon Whole Black Peppercorns,1 tablespoon Ginger Garlic Paste,1/4 teaspoon Turmeric powder (Haldi),4 Tomatoes,1 Brinjal (Baingan / Eggplant) - cut into big pieces,20 grams Tamarind - soaked in hot water, 90, Karnataka, To begin making the Brinjal Gravy For Biryani, first soak a lemon sized or 20 grams tamarind in hot water for 20 minutes.After 20 minutes extract the pulp of tamarind and keep aside.
You will need 1/4 cup of tamarind pulp for this recipe.
Add roughly chopped onions in a mixer and make an onion paste.
Remove and keep it aside.
In the same mixer, add the tomatoes and puree them.
Keep aside.In a heavy bottomed pan, add 1 teaspoon of cooking oil.
Let it warm up.Once the oil is hot, add the chopped brinjal till the skin becomes slightly brown.
Once they are browned, remove from the pan and keep it aside.
(Browning indicates that it has cooked halfway)In the same pan, add one more teaspoon of oil and add mustard seeds and peppercorns and wait for them to splutter.
Keep it on a low flame as the peppercorns might sputter everywhere the moment it touches heat.
Next, add in the ground onion paste, ginger garlic paste and saute for a few minutes until the raw smell of onion, ginger and garlic go away.
Next, add the tomato puree, tamarind extract and salt according to your taste.
Cover the pan and cook on a low flame for about 15 minutes.
Open the pan occasionally and stir so that the gravy does not stick to the bottom of the pan.
After 15 minutes, add the powdered jaggery in to the tamarind gravy and give it a good mix.
Finally add the half cooked brinjals, 1/2 cup of water and cook till the brinjals are soft.
Turn off the flame and garnish with coriander leaves.Serve Brinjal Gravy For Biryani with Hyderabadi Vegetable Biryani Recipe or Ambur Style Chicken BIryani along with a Tadka Raita for a delicious Sunday Lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/monisha.nair1-gmail.com/Brinjal_gravy_for_biryani_Bengaluru_style_.jpg, 13