anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,tamarind water,asafoetida (hing),ghee,mustard seeds,red chilli powder,dry red chilli,pearl onion (sambar onion),sugar,curry leaves,garlic,cumin seeds (jeera),methi seeds (fenugreek seeds),bhindi (lady fingerokra),coriander powder,turmeric powder

Andhra Style Bendakaya Charu Recipe - Ladies Finger Rasam, 1 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,Salt - to taste,4 Garlic,1 teaspoon Ghee,6 Bhindi (Lady Finger/Okra),1 cup Tamarind Water,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Dry Red Chilli - broken into half,6 Pearl onions (Sambar Onions) - quartered,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Asafoetida (hing),1/2 teaspoon Cumin seeds (Jeera),1 sprig Curry leaves,2 Tomato - roughly chopped, 25, Andhra, We begin making the Andhra Style Vendakaya Charu Recipe (Ladies Finger Rasam Recipe) by placing  a pressure cooker on medium flame with ghee and the mustard seeds and allow them to splutter, next add  cumin seeds, fenugreek seeds, dry red chillies, curry leaves and allow them to crackle.
Next add in the chopped onions, and garlic pods.
Saute till it is translucent.
Then add in the tamarind water,  sugar, salt, red chilli powder, turmeric powder, asafoetida, coriander powderand chopped tomatoes and okra.
Stir well.Pressure cook the rasam for about 3 whistles, turn off the flame and allow the pressure to release naturally.
Serve the Andhra Style Vendakaya Charu Recipe (Ladies Finger Rasam Recipe) with  Chettinad Beans & Cauliflower Poriyal Recipe, hot steamed rice with a teaspoon of ghee to enrich the taste., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Andhra_Style_Vendakaya_Charu_Recipe_Ladies_Finger_Rasam_Recipe.jpg, 17
Ingredients: salt,coriander (dhania),ginger,ghee,red chilli powder,gram flour (besan),curd,dry red chillies,onion,cumin seeds (jeera),bhindi (lady fingerokra),turmeric powder,garam masala powder,sunflower oil

Dahi Bhindi Recipe - Okra in Yogurt Curry with Caramelized Onions, 1 cup Curd (Dahi / Yogurt),1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - for cooking,1 teaspoon Garam masala powder,Salt - to taste,1 tablespoon Caramelized onions,1 inch Ginger - grated,1 teaspoon Cumin seeds (Jeera),1 Onion - finely chopped,200 grams Bhindi (Lady Finger/Okra) - cut into 1 inch pieces,Coriander (Dhania) Leaves - a small bunch finely chopped,2 tablespoons Gram flour (besan),2 Dry Red Chillies,2 tablespoons Ghee,1/2 teaspoon Red Chilli powder, 60, North Indian Recipes, To begin making the Dahi Bhindi Recipe, we will first roast the Bhindi .Heat 2 tablespoons of oil in a Wok or a Kadai; add the chopped onions and the bhindi (okra).
Sprinkle some salt and sauté the bhindi and the onions on low heat.
Keep the pan covered for the few minutes so the bhindi gets cooked.When covered the bhindi releases moisture, but this moisture helps it to cook and soften as well.Once you notice that it has released a little moisture and the bhindi is slightly softened, open the pan and stir fry the bhindi until it is well roasted.
Make sure you roast it on medium heat.
Roast the Bhindi until you notice it has begun to shrink and has browned.
It should not become sticky, slimy and gooey.
If it has turned this way, add a little more oil and sprinkle some gram flour/besan and stir it gently.
This will absorb the sliminess.The bhindi is a tricky vegetable to cook, so it takes some practice to not making it gooey.Once the bhindi is cooked and well roasted, keep it aside till we prepare the yogurt gravy.To make the Yogurt Curry, add the yogurt into a saucepan; add the gram flour, grated ginger, garam masala powder,  turmeric powder and chili powder.
Whisk until smooth.
Add in 1/4 cup of water and whisk again until well combined.Place the saucepan on a medium heat and allow the yogurt mixture to come to a brisk boil.
Allow it to boil for a couple of minutes and then turn the heat to low.
Simmer the mixture until the yogurt becomes thick and creamy.
Once thick and creamy, add in the roasted bhindi and stir.
Simmer for a few more minutes.
Check the salt and spice levels and adjust to suit your taste.Turn off the heat and transfer the Dahi Bhindi a serving bowl.
The final step is to make the seasoning.
Heat a tablespoon of ghee in a Tadka Pan.
Add the cumin seeds, dry red chilies and roast them until lightly browned.Pour this seasoning and the caramelized onions into the Dahi Bhindi.
Stir to mix gently and finally stir in the chopped coriander leaves.Serve the Dahi Bhindi along with Phulka Recipe  or Steamed Rice and  Green Moong Sprout Salad for a simple weeknight dinner or even a weekend lunch., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Dahi_Bhindi_Sabzi_Okra_Yogurt_Curry_Recipe-2.jpg, 14
Ingredients: cheese,tomato,salt,cumin,spinach,red chilli powder,cloves garlic,onion,oil,mango powder,green chillies,butter,garam masala powder

Palak Paneer Bhurji Recipe - Palak Paneer Bhurji Recipe,  oil - as per use, 2 cloves garlic - finely chopped, 2 tsp mango powder, 1 onion - finely chopped, 50 grams spinach - finely chopped, 2 green chillies - finely chopped, 2 tsp red chilli powder, 1/2 small Teaspoon cumin, 1 tbsp butter, salt - as per taste,200 grams cheese - pinch, 2 tsp garam masala powder, 1 tomato - finely chopped, 45, North Indian Recipes, To make the Palak Paneer Bhurji recipe, firstly make paneer.
You can also buy cheese from outside.
Steal the cheese and keep it aside.
Now heat oil in a pan.
Add cumin seeds and let it crackle.
After the cumin seeds crackle, add ginger, garlic, green chillies, onions and cook them till the onions turn light brown.
Now add tomatoes and cook till they become soft.
Add the spinach and cook until the spinach is cooked.
Now add red chili powder, garam masala powder, mango powder, paneer and mix well.
Add the butter and cook for 3 to 4 minutes.
After cooking, turn off the gas and serve hot.
Serve the spinach paneer bhurji with dal makhni, boondi raita and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-6/Palak_Paneer_Bhurji_Recipe_Spice_Cottage_Cheese_Scramble_Serve_with_Toasted_Pav-2.jpg, 13
Ingredients: saffron,wheat flour,almonds,ghee,milk,sugar,almond silver

Badam Halwa Recipe,  1 almond - silver coating (for garnish), 1/2 cup ghee, 2 saffron, 1 tablespoon wheat flour,1 cup almonds, 3/4 cup milk, 3/4 cup sugar, 35, Awadhi, To make almond pudding, first soak almonds in water for 6 to 8 hours.
Remove the skin from it after 8 hours.
Pour the almonds in the mixer grinder and make their course mixer.
Keep it aside.
Now add milk, water, sugar and saffron in a saucepan.
Cook until the sugar dissolves well.
Now heat ghee in a pan.
Add the almond mixture and roast it for 6 to 8 minutes.
Cook until the almond color changes.
After changing the color of the badam, slowly add milk to it.
Stir until the milk dissolves.
After cooking, turn off the gas and garnish with almonds.
Serve almond halwa sweet after dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Badam_Halwa_recipe-2.jpg, 7
Ingredients: tender coconut meat,tender coconut water,glazing (optional),ice,sugar,condensed milk,c (optional)

Tender Coconut Ice Cream Recipe, 1 cup Fresh cream,1/4 cup Sugar - granulated,Honey - for glazing (Optional),Ice cream cone - (Optional),1 cup Tender coconut meat - + Little extra,1/2 cup Condensed Milk,1/2 cup Tender coconut water, 360, Indian, To begin making the Tender Coconut Ice Cream recipe, in a grinder or blender, grind tender coconut meat along with tender coconut water to make a puree.
Now add the full fat cream, sugar and the condensed milk into the same jar and beat everything together until well combined.
Chop the extra tender coconut into small chunks and ix it into the the tender coconut ice cream.Your ice cream is all ready now.
Pour this tender coconut ice cream mixture in a freezer safe bowl with a tight lid and freeze it for minimum 5-6 hours.Once the ice cream is frozen remove the bowl out, scoop the tender coconut ice cream into the serving bowl.
Drizzle some honey over it and a few broken ice cream cone pieces and enjoy.Serve Tender Coconut Ice Cream as a dessert after you simple meal of Mixed Vegetable Sambar, South Indian Coconut Chutney and Ghee Masala Dosa., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Tender_Coconut_Ice_Cream.jpg, 7
Ingredients: cardamom (elaichi) podsseeds,ghee,pistachios,milk,saffron strands,white vinegar lime juice,sugar,yellow food colour,condensed milk,milk powder

Milk Powder Chena Burfi Recipe, 1-1/2 liter Milk,3 tablespoons Ghee,1 cup Condensed Milk,1 or 2 Yellow food colour - optional,1/8 teaspoon Saffron strands - optional,1/2 cup Milk Powder,2 tablespoons White vinegar - or lime juice,1 tablespoon Pistachios - chopped,4 Cardamom (Elaichi) Pods/Seeds - crushed,1/2 cup Sugar, 45, Indian, To begin making the Milk Powder Chena Burfi recipe, we need to prepare chena first.
Boil the milk on high heat in a thick bottomed pan.As soon as milk starts boiling turn the heat medium and then add white vinegar or lime juice in it.
Keep on stirring the milk very slowly with a spoon.In about 2-3 minutes complete whey will be separated from chena, pour the curdled milk into pan or bowl lined with a thin cotton napkin.Once you are done adding all the curdle milk then bring together the edges of the cotton napkin and gently squeeze out the remaining whey from it.Rinse the collected bundle of chena in water, by this you will get rid of the after taste and smell of both lime juice or vinegar, keep a weight on the chenna bundle for 6 to 7 minutes.Chena is ready now.Now mash the chena coarsely and add sugar, condensed milk, cardamom powder and ghee.
Mix well.Now heat the mixture in a thick bottom pan.When sugar completely dissolve add milk powder and cook on medium heat with constant stirring until the mixture become thick and starts leaving the sides of the pan.Switch off the flame and spread onto a greased plate.
And garnish with pistachios and saffron.Cool and cut into squares or your desire shapes.
Now your delicious Milk powder chena burfi is ready to serve.Serve Milk Powder Chena Burfi during festivals or you can serve it as a dessert after your meals or during your house parties.
You can also serve it as a dessert after your everyday meal of Jodhpuri Aloo, Ajwain Puri and Boondi Raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Roop/Milk_Powder_Chhena_Burfi.jpg, 10
Ingredients: cashew nuts,orange,cumin powder (jeera),carrot,curd,salt sugar per preference,raita masala,walnuts

Carrot Orange Walnut Raita (Fruity Nutty Yogurt) Recipe, 1 Carrot (Gajjar) - grated,1/4 Cumin powder (Jeera) - (optional),5 to 6 Cashew nuts - chopped,200 grams Curd (Dahi / Yogurt),1 Orange - peeled and sliced,5 Walnuts - chopped,Salt - or sugar as per preference,1 pinch Raita masala - (optional), 25, Indian, To begin making the Carrot Orange Walnut Raita, wisk the curd to a smooth texture in a mixing bowl.To this add the peeled and grated carrot.
Once it is done, add the oranges segments and chopped walnuts and cashew nuts.Mix well and add the seasonings.
If you prefer salted add 1/4 teaspoon salt, 1/4 teaspoon cumin powder, pinch of raita masala.If you prefer sweet, then add 1 teaspoon sugar and mix well.
It is ready to be served.Carrot Orange Walnut Raita can be served with lunch or dinner.
It also makes a great party food, if served along with your delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Arti_Gupta/Carrot_Orange_Walnut_Raita_Fruity_Nutty_Raita.jpg, 8
Ingredients: salt,water,ragi flour (finger millet nagli),ghee roasting,rice flour,sunflower oil

Karnataka Style Ragi Ujju Rotti Recipe, Salt - to taste,1 cup Water,1 teaspoon Sunflower Oil,1 cup Ragi Flour (Finger Millet/ Nagli),Rice flour - for dusting,Ghee - roasting, 40, Karnataka, To begin making the Ragi Ujju Rotti Recipe, in a medium sized vessel, bring the water to a boil in a pan with salt and oil.Lower the flame and pour ragi flour into the boiling water from a cup, pour it in the center of the boiling water.Let it get cooked on a low to medium flame untouched for 8-10 minutes without lid.Turn off the flame, take a wooden stick or a wooden spatula, run it under a tap to wet it and then mix the flour and water mixture vigorously until combined.
This step must be done quickly to avoid lumps.
This takes about 2 minutes.Cover for a couple of minutes and let it cool until you can handle the mixture.Drop it on an oiled surface and knead well after wetting the hands with water.
Moist and freshly washed hands are required since the dough is sticky.Knead for about 5-7 minutes to get rid of lumps if any and to smoothen the pre-cooked flour.Roll the mixture into a cylinder and divide them equally.
This should give you about 4 equal sized balls.Keep them covered at all times.
Knead each ball for 15-20 seconds and roll it out just like regular ujju rotis using rice flour to dust.
Just make sure you do it slow and steady since the edges might crack.Roll out all the balls and stack the roti one on top of another on a plate first and then start roasting them.
Use a little rice flour in-between each, to avoid getting stuck to one another.Heat a Tawa and cook the Ujju Roti just like a chapati by smearing oil /ghee on both sides.
Cooking will take 1-1.5 minutes on each side.Serve Karnataka Style Ragi Ujju Roti with Steamed Vegetable in Coconut and Lentil Curry or your favorite chutney like Heerekai Sippe Chutney or Kadale Chutney Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Ragi_Ujju_Rotti.jpg, 6
Ingredients: salt,cumin powder (jeera),parangikai pumpkin,mustard oil vegetable oil,brinjal (baingan eggsplant),potato (aloo),sugar,malabar spinach leaves stalks,dry red chillies,panch phoran masala,turmeric powder,mooli mullangi (radish)

Pui Shaker Chorchori Recipe - Mixed Vegetable Curry With Malabar Spinach, 1/2 teaspoon Turmeric powder (Haldi),1 cup Kaddu (Parangikai/ Pumpkin) - cut into big pieces,1 teaspoon Cumin powder (Jeera),Salt - to taste,1/2 teaspoon Panch Phoran Masala,2 tablespoons Mustard oil - or vegetable oil,1/2 cup Potato (Aloo) - cut into small pieces,3-4 cups Malabar Spinach Leaves - as well as stalks chopped into big pieces,2-3 Dry Red Chillies,1 cup Brinjal (Baingan / Eggplant) - cut into big pieces,1 teaspoon Sugar - optional,1/2 cup Mooli/ Mullangi (Radish) - cut into small pieces, 25, North East India Recipes, To begin making the Pui Shaager Chorchori Recipe, firstly we will wash the vegetables and the leaves well in water.
Keep them aside.
Heat mustard oil in a heavy bottomed pan on low heat.
Once hot, add 1/2 teaspoon of panch phoran masala, followed by red chillies.After 30 seconds, add the pieces of pumpkin, radish, potato, eggplant and saute them well.
Now add the spinach leaves to the vegetables and sprinkle some water for the vegetables to cook.You can also cook the pumpkin and potatoes in pressure cooker first for one whistle.Simultaneously, cook the rest of the vegetables in a kadai with water, add the spinach and cooked pumpkin and potato to this once done.
To this add salt, turmeric powder and cumin powder.
Cover and cook for 15 to 20 minutes till the vegetables are tender.
The vegetables should be well cooked and tender.
Stir the vegetables well and add a teaspoon of sugar (optional) and mix well.Break 2-3 whole green chillies and add to the Pui Shaager to spice up the dish a little.If the vegetable feels dry, add some water and cook.
Once done, switch off the gas and serve hot.Serve Pui Shaager Chorchori along with Bengali Style Cholar Dal and Steamed Rice for your everyday meals.
You can also serve Begun Bhaja along with this meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/28-march/Pui_Shaager_Chorchori_Recipe_Malabar_Spinach_pumpkin_ridge_gourd_potato_Sabzi-3.jpg, 12
Ingredients: peanut oil pan,salt,chives(or other herb),eggs,potato (aloo),cloves garlic,parsley,lemon,onion,pepper,flour (maida),wheat bread crumbs

Potato Pancakes Recipe, 2 cloves Garlic - minced,1/2 cup Whole Wheat Bread crumbs,1 Whole Egg - lightly beaten (or 1/4 cup yogurt),Parsley leaves - half a bunch,5-6 Potato (Aloo),1/4 cup All Purpose Flour (Maida),3-4 sprig Chives - finely chopped (or any other herb),Salt and Pepper - to taste,Lemon juice - of half a lemon,Peanut oil - for pan frying,1 Onion - thinly sliced, 35, Continental, To begin making Potato Pancakes, peel the potatoes.
Soak in water after peeling to prevent browning of the potatoes.Using a grater attachment of the food processor, shred the potatoes into a medium bowl.Add lemon juice and onions to the shredded potatoes.
Toss to coat evenly.Let this onion potato mixture sit for about 10 minutes.
Drain the potatoes and squeeze out the excess liquid.
Place the squeezed potatoes in a muslin cloth or on a metal sieve.In a large mixing bowl, combine the potato mixture, minced garlic, egg (or yogurt), flour, bread crumbs, parsley and chives.Season with salt and pepper.
Combine the ingredients to form a thick paste like mixture.
Fill the frying pan an inch deep with oil.Heat the oil over medium heat.
Take a small portion from the potato mixture and shape it into flat patties of medium thickness.Shallow fry the pancakes from both the sides until crisp and golden.
This might take about 5 to 7 minutes each side.
Drain on paper towels and similarly prepare remaining pancakes.
Serve Potato Pancakes hot along with Spicy Mexican Salsa for a delicious weekend breakfast or as a tea time snack along with masala chai., https://www.archanaskitchen.com/images/archanaskitchen/world_breakfast/Potato_Pancake_Recipe.jpg, 12
Ingredients: mattaice,salt,water,coconut

Udupi Style Red Parboiled Rice Sevai Recipe (Red Rice Vermicelli), 3 cups Red matta rice - parboiled,2-1/4 cups Water,1 cup Fresh coconut - grated,Salt - to taste, 40, Udupi, To begin making the Udupi Style Red Parboiled Rice Sevai Recipe, wash and soak the red parboiled rice in enough water overnight.In the morning, drain the water and grind it along with the grated coconut, salt using a mixer grinder adding water little at a time, remove it in a bowl.The dough should be tight to hold a shape.
Now, knead the dough till it soft and divide it into four equal portions.Heat water in a steamer, bring it to a rolling boil, before you proceed further to make the sevai.Grease the steamer plate with a little oil.
Place a portion of the dough in the chakli / murruku maker, to which the sevai mould is attached.Make small roundels on the steamer plate and place it inside the steamer.Let the sevai steam for 10 minutes, remove and proceed to make sevai with the remaining dough.Garnish a little grated fresh coconut on top before serving.
Serve the Udupi Style Red Parboiled Rice Sevai Recipe along with Spicy Coconut Chutney and Filter Coffee for the breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Udupi_Style_Red_Parboiled_Rice_Sevai_Recipe_Red_Rice_Vermicelli.jpg, 4
Ingredients: salt,cumin powder (jeera),green chilli,coriander powder,coriander (dhania) leaves,potato (aloo),red chilli powder,sweet chutney (date tamarind),ginger paste,sesame seeds (til seeds),garam masala powder,sunflower oil

Till Wale Aloo Recipe - Sesame Potato Sabzi, 1 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,2 tablespoons Sweet Chutney (Date & Tamarind),Coriander (Dhania) Leaves - chopped (few),1 tablespoon Ginger - paste,3 Potato (Aloo) - boiled,1 Green Chilli - chopped,1 tablespoon Sunflower Oil,1-1/12 tablespoons Sesame seeds (Til seeds), 20, Indian, To begin making the Till Wale Aloo Recipe, heat oil in a heavy bottomed pan.
Once the oil is hot, add ginger and green chillies.
Make sure you don't burn them.
After a minute, add sesame seeds and saute for a while.
Add potatoes and toss it for about 2 minutes.After 2 minutes, add red chilli powder, cumin powder, coriander powder, garam masala and salt to taste.
Saute for 3-4 minutes on low flame.After 3 to 4 minutes, add tamarind chutney, mix it well and cook for one more minute.
Garnish with chopped coriander leaves and serve hot.Serve Till Wale Aloo along with Gujarati Dal, Roti and Kachumber Salad for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Till_wale_aloo.jpg, 12
Ingredients: baking powder,wheat flour,salt,instant coffee powder ( based on its strength),water,caster sugar,barley flour,eggs,butter

Barley Whole Wheat Coffee Marble Cake Recipe, 1-1/2 teaspoons Baking powder,3/4 cup Barley flour,1 cup Butter (unsalted),2 teaspoons Instant Coffee Powder - (adjust based on its strength),1 cup Caster Sugar - (adjust),1 cup Whole Wheat Flour,1 pinch Salt,4 tablespoons Lukewarm Water - (adjust),4 Whole Eggs, 50, Continental, To prepare Barley Wholewheat Coffee Marble Cake Recipe, preheat oven to 180 degree Celsius.In a large mixing bowl, beat together the sieved sugar and butter until the mixture turns pale, creamy and fluffy.
[I used an electric beater for the whole process]Add the eggs one by one and continue to beat on low speed.
Once all the eggs have been added, beat for a few seconds on medium speed till all the ingredients have been mixed well.Sift together the flours, baking powder and salt.Now add the sifted flour mixture little by little and gently fold it in using a rubber spatula to form a creamy batter.
[please note: do not use your electric beater for this process]Grease and line a cake tin.Now divide the prepared cake batter into 2 equal parts and add into 2 bowls.Mix the instant coffee powder in 2.5 tablespoons water to form a thick creamy coffee paste.Add the coffee paste into one portion of cake batter and gently fold it in till well incorporated.
[do a taste test once fully mixed and add more coffee-warm water paste if you like a stronger flavor]Add the rest of the warm water to the plain cake batter and mix well.Now you have both your cake mixes ready.Into the prepared cake tin, first add a dollop of plain cake batter.
Follow it up by a dollop of coffee flavored cake batter.
Continue this process till you have used up your entire cake batter.Tap the bottom of your cake tin on your work surface, to ensure there are no air bubbles.Take a skewer/ toothpick and swirl it around the mixture in the tin a few times to create a marbled effect.Bake the cake at 180 degree Celsius for 40 to 45 minutes or until a skewer inserted into the center comes out clean.
[oven times may vary, so be careful not to burn your cake]Turn out onto a cooling rack and leave to cool.Slice and serve Barley Whole wheat Coffee Marble Cake Recipe with a glass of milk or just as it is.
Enjoy!, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/donna_george/Barley_Wholewheat_Coffee_Marble_Cake.jpg, 9