anandhuvasudev/southindiandish huggingface dataset:
Ingredients: turmeric powder,salt,kalonji seeds,mustard oil,mustard seeds,fenugreek seeds,masoor dal,dry red chillies,fennel seeds,mango,green chillies,cumin seeds

Raw Mango Masoor Dal Recipe - Raw Mango Masoor Dal Recipe,  2 tablespoons mustard oil, 1/2 teaspoon fenugreek seeds, 3 dry red chillies, 1/2 teaspoon fennel seeds, 1/4 teaspoon Kalonji seeds, 1/2 teaspoon Cumin seeds, 1/2 cup raw mango - cut, salt - as per taste, 1/2 teaspoon mustard seeds, 1/2 teaspoon turmeric powder,1 cup masoor dal, 2 green chillies - thin and straight cut, 30, North Indian Recipes, To make Mango masoor dal, first wash the lentil masala thoroughly.
Now put dal, 2 cups water, salt to taste, turmeric powder and green chillies in a pressure cooker.
Cook for 2 minutes and let it boil.
Add raw mangoes after boiling.
Cover the cooker and cook it until you get 2 cities.
Allow the pressure to drain automatically.
Open the cooker and if you find the lentils thick, then add some more water and mix.
Turn on the gas and let it cook for 2 to 3 minutes.
Now we will make Tadka for Dal.
Heat mustard oil in a tempering pan.
Add cumin, rye, kalonji, fenugreek and mix.
After 10 seconds, add dry red chilli and cook it for next 15 seconds.
Add this tempering to the dal and mix it.
Turn off the gas and serve hot.
Serve Mango Masoor Dal with Sew Tomato Vegetable, Spinach Raita and Phulka for a day's dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Green_mango_Masoor_dal.jpg, 12
Ingredients: ice cubes,instant coffee powder,milk,ice,sugar,vanilla chocolate

Cold Coffee Recipe, 2 tablespoons Sugar - powdered,Ice cubes - as required,2 cups Milk,2 tablespoon Instant Coffee Powder,1/2 cup Ice cream - vanilla or chocolate (optional), 15, Continental, To begin making the Cold Coffee recipe, firstly keep all the mentioned ingredients ready.Next take a blender and add milk, required sugar and coffee powder.
Blend it for about 30 seconds.Open the jar and add ice cubes.
If you want a thick consistency, add less ice cubes.
Close the jar and blend it again for about 30 to 40 seconds till everything is mixed properly.You can also add 1 tablespoon ice cream in the coffee to add an extra flavour to the coffee.Once it is done, pour it in the glass and sprinkle some coffee powder on the top.Serve Cold Coffee along with Scrambled Egg Sandwich With Cucumber or with any other Sandwich of your choice for a weekday breakfast or enjoy it with your family after a tiring day at work., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/cold_coffee_recipe.jpg, 6
Ingredients: salt,green chillies,water make the dough,amchur (dry mango powder),coriander (dhania) leaves,green peas (matar),red chilli powder,vivatta maida,sesame seeds (til seeds),cumin seeds (jeera),sooji (semolina rava),turmeric powder,banana,garam masala powder,sunflower oil

Baked Samosa Pinwheels Recipe, 1/2 teaspoon Turmeric powder (Haldi),Water - to make the dough,1 cup Vivatta Maida,Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),Sesame seeds (Til seeds) - as required,1 teaspoon Red Chilli powder,1 tablespoon Green Chillies - finely chopped,1 tablespoon Coriander (Dhania) Leaves - finely chopped,1/4 cup Sooji (Semolina/ Rava),1 tablespoon Sunflower Oil,1/2 cup Green peas (Matar) - boiled,1-1/2 teaspoon Garam masala powder,1 Raw Banana - boiled and mashed,1-1/2 teaspoon Cumin seeds (Jeera),Sunflower Oil - as required, 40, Indian, To begin making the Baked Samosa Pinwheels recipe, in a mixing bowl, add all the ingredients of dough, mix and knead it well to make a soft dough.
Keep aside for 10 minutes until you make stuffing.In another mixing bowl, add all the ingredients of stuffing and mix it well.
Keep aside.
After 10 minutes, take out the dough and knead it for couple of minutes.Make 2 equal sized portions out of the dough.
Dust one portion of dough in flour and roll it to slightly thicker chapati using rolling pin.
Cut the edges of circle to make a pastry sheet.Make 2 portions of the filling also.
Take one portion of filling and spread it nicely in the rolled pastry sheet.
Now roll the pastry sheet with the filling and cut it into pieces.Take each chopped samosa pinwheels and press the open side gently to make it like a round shape so that the inner filling looks like a pinwheel.
Now, rub the pinwheels into sesame seeds and keep them aside.Preheat the oven to 400 degrees (or the temperature that is recommended on the puff pastry box).Place the pinwheels onto a parchment paper lined baking sheet and bake for 17-20 minutes until golden brown.Your Samosa Pinwheels are ready.
Serve warm as a appetizer or party snacks and use within two weeks.Serve Baked Samosa Pinwheels with Linzer Cookies and Masala Chai for your tea time break., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara/BAKED_SAMOSA_PINWHEELS.jpg, 15
Ingredients: turmeric powder,salt,mustard oil,cumin powder,dry red chillies break out the middle,cloves garlic,potatoes,radish leaves,spoon red chilli powder

 Aloo Aur Mooli Ke Patto Ki Sabzi (Recipe In Hindi),  2 tablespoons mustard oil, 1 teaspoon Turmeric Powder, 4 cloves garlic - finely chopped, 2 potatoes - boiled, 2 dry red chillies - break out of the middle, 1 teaspoon cumin powder, salt - as per taste,300 grams radish leaves, 1 small Spoon Red Chilli Powder, 40, Indian, To make potato and radish leaves vegetable, first wash and cut radish leaves.
Now heat oil in a pan.
Add radish leaves, salt and let it cook till the leaves become soft.
Keep it aside.
Now heat the oil in the same pan.
Add cumin seeds, dry red chillies and cook for 10 seconds.
After 10 seconds, add garlic and let it cook for 30 seconds.
Then add potatoes to it.
After 1 minute add salt, red chili powder, turmeric powder, cumin powder.
Mix and cook until the potatoes are cooked.
Now add radish leaves and mix.
Allow to cook for 30 seconds and serve hot.
Serve potato and radish leaves with Rajasthani lentils and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Hina_Gujral/Mooli_ke_Patton_ka_Sabzi_Radish_Leaves_Saute.jpg, 9
Ingredients: pistachios,saffron strands,rose water,dried rose,gulkand,semiya (seviyan),milk full fat,cardamom powder (elaichi)

Gulkand Seviyan Kheer Recipe, 6 Pistachios - chopped,Saffron strands - a few,1-1/2 liter Milk - full fat,1/2 teaspoon Cardamom Powder (Elaichi),70 grams Thin Semiya (Seviyan),Rose water - as required,1/3 cup Gulkand,Dried rose petals - for garnish, 30, North Indian Recipes, To begin making the Gulkand Seviyan Kheer Recipe in a saucepan bring the milk to a rolling boil.
Once the milk has boiled, reduce the flame, and allow the milk to simmer on low flame, until it reduces to half its quantity.
This process will take a good 20 minutes.
Ensure the milk is stirred occasionally to prevent the bottom of the pan burning the milk.
It is also always a good idea to keep a ladle inside the milk container.
Once the milk is reduced, add the cardamom powder, and a few strands of saffron.
Next, to this add the gulkand and mix vigorously until it melts and comes together along with the milk.
Adjust the sweetness of the gulkand kheer, based on the sweetness of the gulkand, if required add sugar to suit your taste.
Since the gulkand is already packed with the rose flavour, depending on how strong or mild you prefer, add the rose water, according to how aromatic you like the gulkand kheer to be.
Finally, add in the thin seviyan and wait until the seviyan wilts down and becomes soft.
Turn off the heat, transfer the Gulkand kheer to a serving bowl and garnish with some crushed pistachios and dry rose petals.
Serve Gulkand Seviyan Kheer as dessert or part of a meal that consists of Ajwain Puri Recipe, and Aloo Tamatari Recipe for a lovely comforting Sunday brunch.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/sevian_gulkand_kheer_recipe_8_1600.jpg, 8
Ingredients: tomato,salt,ginger,kashmiri red chilli powder,mustard oil,kashmiri rajma,kashmiri masala powder (vaer),cloves garlic,dry ginger powder,fennel powder,onion,turnips,turmeric powder

Kashmiri Style Rajma Gogji Recipe - Kidney Beans and Turnip Curry, 1 teaspoon Kashmiri Red Chilli Powder,1 teaspoon Dry ginger powder,2 Onion - slices,1 inch Ginger - finely chopped,1 Tomato - finely chopped,3 Turnips - cut into cubes,1 teaspoon Fennel Powder,Salt - to taste,2 tablespoons Mustard oil,2 cups Kashmiri Rajma - washed and soaked overnight,1 Onion - slices,1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Kashmiri masala powder - (vaer),3 cloves Garlic - finely chopped, 90, Kashmiri, To begin making Kashmiri Rajma Gogji Recipe, wash and soak the kashmiri rajma in warm water overnight.Heat a tablespoon of mustard oil in a pressure cooker pan and smoke it, add the onions and saute until it turns golden brown.Add the ginger and garlic and fry until it turns brown in colour.Add the tomatoes and saute until it becomes soft.Now, add the turmeric, red chilli, dry ginger and fennel powder and saute for a minute.Add the drained rajma into the pressure pan along with 4 cups of water.Add the vaer masala, season with salt, close the pressure cooker pan and cook until 4 whistles in low flame.Now, simmer for 40 minutes on low flame, and then switch off the flame and let the pressure release on its own.In the mean, smoke the remaining 1 tablespoon of mustard oil in a pan on medium heat and fry the cubes turnips until it turns golden and keep aside.Once, the rajma is cooked, put the pressure cooker back on the medium flame, add the fried turnip cubes and simmer for another 10 minutes before serving.Garnish with sliced onions and serve the Kashmiri Rajma Gogji Recipe along with steamed rice for a lazy weekend brunch along with salad.
You can also serve it with Missi Roti Recipe and Lauki Raita Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Kashmiri_Rajma_Gogji_Recipe_.jpg, 13
Ingredients: salt,ginger,coriander (dhania) leaves,ridge gourd (turai peerkangai),red chilli powder,curry leaves,onion,coriander powder,eggs,turmeric powder,green chillies

Scrambled Eggs With Ridge Gourd Sabzi Recipe, 1 tablespoon Coriander Powder (Dhania),Salt - to taste,1 teaspoon Red Chilli powder,1 tablespoon Ginger - finely chopped,1 Onion - finely chopped,2 teaspoon Coriander (Dhania) Leaves - finely chopped for garnish,1/4 teaspoon Turmeric powder (Haldi),300 grams Ridge Gourd (Turai/ Peerkangai),1 sprig Curry leaves,4 Whole Eggs,3 Green Chillies - finely chopped, 25, Indian, To begin making the Scrambled Eggs With Ridge Gourd Sabzi wash, peel the ridge gourds and dice it.
Keep aside.Heat oil in a pan, add the cumin seeds and let it splutter.
Add the ginger and green chillies and saute for a minute.Add the onions, curry leaves and saute until the onions turn translucent.
Add the ridge gourd, coriander, turmeric, red chilli powder, season with salt and mix well.Let the ridge gourd cook well.
This will take around 5 minutes.
Now, break the eggs into the pan and mix well.
Keep stirring until the eggs and ridge gourd combine together and let the scramble cook well.Once done, switch off the heat and garnish Scrambled Eggs With Ridge Gourd Sabzi with coriander leaves.Serve the Scrambled Eggs With Ridge Gourd Sabzi along with Panchmel Dal and Phulkas for a simplified weeknight dinner.
You can also serve this with Bread toast for your healthy breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Scrambled_Eggs_With_Ridge_Gourd_Sabzi.jpg, 11
Ingredients: coriander (dhania),salt,vellai poosanikai (ash gourdwhite pumpkin) de skinned,sabudana (tapioca pearls),asafoetida (hing),cumin seeds (jeera),puffed rice (aralu),green chillies paste

Karnataka Style Aralu Sandige Recipe - Puffed Paddy Fryums, Asafoetida (hing) - (optional),1 cup Vellai Poosanikai (Ash gourd/White Pumpkin) - de skinned & finely chopped,Salt - to taste,4 Green Chillies - paste,10 cups Puffed rice - (aralu),Coriander (Dhania) Leaves - small bunch,1/2 cup Sabudana (Tapioca Pearls),1/2 teaspoon Cumin seeds (Jeera), 65, Karnataka, To begin making Karnataka Style Aralu Sandige Recipe - Puffed Paddy Fryums, deskin ash gourd, remove the seeds and softer part and finely chop the harder portion.
Keep aside.Pressure cook sabudana in small cooker for 1-2 whistle.
If you want you can cook them directly in a pan too.
Sieve extra water.Prepare a large tray or plastic sheet by lightly greasing it.Take a big mixing bowl, add cooked sabudana, ash gourd,chilli paste, chopped coriander, hing and salt and mix well.Take another big vessel with water.
Add aralu little by little to the water.
Dampen it, lightly press it between your palms to squeeze out extra water and add it to the mixing bowl with the sabudana spicy mixture.Repeat the same for entire aralu.
Once done, gently mix the entire mix with your finger tips.
Don't add any extra water or pressure.Wet your hands slightly, take a small ball of aralu sandige mix and press it very gently to the sides of the vessel, give a pyramid shape and place on tray.Sundry them for 1-3 days till they are completely dried .Remove them and store in airtight containers.Deep fry Aralu Sandige whenever you need and serve.Serve Aralu Sandige Recipe with a South Indian meals of steamed rice, North Karnataka Style Nuggekai Kharbyaali Recipe and Carrot And Beans Poriyal Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Aralu_sandige__Puffed_paddy_Fryums_1600.jpg, 8
Ingredients: wheat flour,jaggery,red chilli powder,water,ghee grease the plate,sunflower oil

Goan Sweet Churmo Recipe, Water - as required,1-1/2 Cups Sunflower Oil - to deep fry,1/2 Cup Whole Wheat Flour - for dusting,150 grams Jaggery,1 Tablespoon Ghee - to grease the plate,90 Ml Water,2 teaspoons Red Chilli powder,150 grams Whole Wheat Flour, 50, Goan Recipes, To begin making Goan Sweet Churmo Recipe knead enough whole wheat flour with water and bit of oil.
Pinch out balls to make small and thin rotis and roll with the help of rolling pin.Lightly dust each and keep piling up rotis one on another, after rolling.
Try to make these disks as thin as possible for crunchiness after frying.Take oil in a kadai (deep frying pan) and keep it on high heat till the oil temperature reaches the proper point.While the oil is heating up, dust each ball of dough in dry flour and roll thin rotis(disks) out of them using rolling pin.
Check the oil temperature by just dropping in tiny dough in it.
If the dough fries and floats up instantly, that means the oil is ready for frying the rotis .Gently place the rolled roti in the hot oil on medium heat.
hot oil tends to splutter and we need to be cautious while handling hot oil.With slotted ladle, press the roti so that it gets fried in the center too.
Then turn and fry on the other side.
Take care not to burn the rotis, but make them crisp.When the roti looks crisp and not soggy, remove and place it on a plate lined with paper napkin to absorb extra oil and repeat for the rest of dough balls.Grease a plate using ghee and keep it ready for spreading churmo once done.
Now that all the crispy rotis are ready, allow them to cool and go for jaggery syrup.For jaggery syrup, take jaggery and water in a thick bottomed saucepan kept on heat and allow jaggery to melt well.Let it boil and allow it to boil on medium heat for 7-8 minutes or until jaggery syrup becomes thick and sticky.To test, take little syrup on ladle and quickly dip forefinger and press the forefinger and thumb.
If it feels sticky , then the syrup is ready.Add red chilli powder and mix and switch off the stove.
Now your rotis must have cooled down.
Just crush them with hands.
Add them to jaggery syrup.Mix well and remove churmo on the greased plate and allow to cool.After cooling, it will be very sticky.
Store in airtight container and enjoy it anytime.Serve Goan Sweet Churmo Recipe as a crunchy addition with Masala Chai Recipe for evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Goan_Sweet_Churmo_1600.jpg, 6
Ingredients: salt,coconut,jaggery,water,cardamom powder (elaichi),rice flour,sunflower oil

Thengai Poornam Kozhukattai / Ukadiche Modak Recipe With Rice Flour, 1/2 cup Jaggery,1/4 teaspoon Salt,1 cup Rice flour,1-1/2 cups Fresh coconut - grated,1 cup Water,1 teaspoon Cardamom Powder (Elaichi),1 teaspoon Sunflower Oil, 40, Maharashtrian Recipes, Method for the Coconut Jaggery Filling for the Thengai Poornam Kozhukattai / Ukadiche ModakIn a heavy bottomed saucepan; combine all the ingredients for the filling and place it on high heat until the jaggery is dissolved completely.Once the jaggery dissolves, turn the heat to medium and keep stirring until the mixture thickens and the water begins to evaporate.It takes about 7-10 minutes for the water to evaporate.
Towards the end you will notice the mixtures comes together, with all the water evaporated.
The coconut filling will now look like sticky mixture.At this stage, turn off the heat and transfer the mixture to another bowl to cool.
Once cool divide the mixture into 10-15 equal portions.
This will be the sweet filling for the modak wrapper.Method to make the outer wrapper for the modak/ KuzhakattaiBring the water to a boil in a pan along with the salt and oil.Gradually add little rice flour at time and keep stirring till the mixture comes together.Turn off the heat and transfer the rice flour mixture to another bowl and cover with a muslin cloth.
Keep it aside for 5 minutes.
It will help the Kozhukattai dough to come together.Method to make the Thengai Poornam Kozhukattai / Ukadiche ModakWith a little  oil in a cup, smear the oil in your hands and knead the dough well to remove any lumps.
At all times make sure keep the dough covered with a wet muslin cloth to prevent the dough from drying out.Take a lemon size portion of the dough, make into a ball and press the dough in the palm of your hands to make a flat dough, cup your palms a bit so it forms a depression in the center.Place the jaggery filling in the center and bring the edges of the dough together to the center with a pointed top as shown in the image above.
Continue the similar process with the remaining portions of the dough and coconut fillingNote: Keep dipping and smearing your fingers and palms with sesame oil when you handle a new portion of the dough.
This will prevent the dough from sticking to your handsPrepare the steamer filled with water.
Place the filled dumplings in the steamer plate and into the steamer.
Steam for about 10 minutes until the dumplings look shiny and smooth.
You will also notice that if it is not cooked, the rice wrapper will be sticky.Once they are steamed, the Kozhukattai (Ukadiche Modaks) are ready for an offering to god for the festival of Ganesh Chaturthi.
You can also have this steamed dumpling as your Tea TIme Snack., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Thenga_Poornam_Kuzhakattai_Preethi_Electric_Pressure_Cooker-6.jpg, 7
Ingredients: wheat flour,ghee,paneer,fennel seeds (saunf),milk,pistachios,baking soda,sugar,semiya (vermicelli),cardamom powder (elaichi),gulab jamun mix,milk powder,water approximately,sunflower oil

Baked Vermicelli Malpua Recipe, 1/4 cup Water - approximately,1 cup Semiya (Vermicelli),1 teaspoon Ghee,Pistachios - a handful,1/2 teaspoon Cardamom Powder (Elaichi),1/2 cup Milk,1 pinch Baking soda,1 teaspoon Fennel seeds (Saunf),1 tablespoon Whole Wheat Flour,1 teaspoon Sunflower Oil,1 tablespoon Gulab jamun mix,1/2 cup Sugar,1 tablespoon Milk Powder,1/4 cup Paneer (Homemade Cottage Cheese), 50, Indian, To begin making Baked Vermicelli Malpua Recipe, cook the vermicelli with required amount of water.
I used very fine roasted wheat vermicelli.Drain the excess water and allow the vermicelli to cool down.Meanwhile in a saucepan, make the sugar syrup by heating the sugar and water with 2 cardamom pods.
Boil it till it becomes slightly thick and sticky, I did not follow any string consistency here.Take the vermicelli, lightly mash it with your hand, add cottage cheese mash well, milk powder, gulab jamun mix, fennel seeds, cardamom powder and baking soda.
Mix everything, add milk slowly and form a thick batter.Let the batter stay in room temperature for an hour.Grease a baking tray with oil and ghee, pour the batter with the help of a ladle, keeping space between each portion.Bake in a preheated oven at 200 degrees C for 15 minutes.
I baked in a microwave convection oven .
You have to check with the time and temperature of your oven and keep a close eye on the baking malpua.Once baked, dip each malpua in sugar syrup and take it out.
You can also drizzle the sugar syrup on the top if you prefer less sugar like me.Garnish with some chopped pistachios and serve them warm.Serve Baked Vermicelli Malpua Recipe as a dessert after your Holi meal, or during snack time to your guests, along with Dahi Vada and Thandai, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/priyanjali/Baked_vermicelli_malpua_recipe_edited.jpg, 14
Ingredients: milk,lemon pound cake recipe,condensed milk,cocoa powder,decorative sugar (cake candy s)

Heart Shaped Cake Pops Recipe, 1 cup Milk,Lemon Pound Cake - 1 recipe,1/4 cup Condensed Milk - as required,Decorative sugar (Cake/ Candy Sprinkles) - as needed,1 cup Cocoa Powder, 60, Continental, To begin making the Heart Shaped Cake Pops Recipe, you must have the pound cake ready.
You can optionally buy a store bought cake and make it into crumbles.Add the crumbled cake into a large mixing bowl.
Add a tablespoon of condensed milk at a time to bind the cake to make a cake dough.
Take care to make sure the cake does not become too moist.
The cake dough should be firm and shapeable.
Pat and press the cake dough into a flat baking sheet with about 1-1/2 inch thickness.
Use a small heart shaped cookie cutter and cut small to make heart shaped cake pops.You can either make small ladoo shaped balls or use a small heart shaped cookie cutter for the shape.
If making round balls, make sure there are no cracks in the ball.
It should be very smooth.
Proceed the similar way with the remaining dough.
Place the cake pops on a foil sheet covered tray.
Keep it in refrigerator for 30 minutes or till the cake pops are set firm.
Once the cake pops are set, take them out and dust with cocoa powder.
Make sure the cake pops are fully covered with cocoa powder.
Take a heart cake pop and insert a toothpick right across the cake pop.Place the cake pops again in refrigerator for 15 minutes.
Take 1 tablespoon of water or milk in a bowl.
Take out the cake pops from the refrigerator.
Brush them lightly with milk and sprinkle colored sprinkles and serve.Make these cute Heart Shaped Cake Pops for Valentine's day, for a baby shower or simply for your kids and enjoy it with a cup of delicious coffee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preeti_Tamilarasan/Heart_Shaped_Cake_Pops.jpg, 5