anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,penne pasta,milk,virgin olive oil,cloves garlic,feta cheese other soft cheese,onion,artichokes,spinach bunches,black olives,flour (maida),pepper,butter,dried oregano

Baked Pasta Recipe With Spinach And Artichoke, 1/8 cup All Purpose Flour (Maida),2 teaspoon Extra Virgin Olive Oil,5 - 6 Artichokes - roughly chopped,1 cup Milk,1/2 teaspoon Dried oregano,2 cloves Garlic - grated,2 Spinach - bunches,1 Onion - finely chopped,50 grams Feta Cheese - or any other soft cheese,Salt and Pepper - to taste,200 grams Penne pasta,1/8 cup Butter,1/4 cup Black olives, 75, Italian Recipes, To begin making Baked pasta with Spinach and Artichoke, grease a small-size square baking dish.
Preheat oven to 200 degree Celsius.Set a large pot of water to boil with enough salt added.
Cook pasta as per package instructions, cook the pasta till al-dente stage.
Overcooked pasta might turn mushy while baking.
Drain in a colander and set aside until required.Heat butter in a saucepan over medium heat.
Add chopped onion and garlic, cook till it turn soft but not brown.
Next add the flour and cook stirring constantly for a minute.Slowly pour in milk whisking continuously over medium heat and bring the mixture to boil.
Reduce the heat to low and stir consistently until the sauce thickens this might take approx 5 minutes.
Turn off the heatWhisk in cheese to the mixture.
Now layer the cooked pasta in the greased baking dish.
Pour the sauce over the pasta.
Add the chopped olives, spinach and artichoke.
Season with salt, pepper and oregano.
Bake for 20 to 25 minutes, until the sauce bubbles and the light brown crust is formed on top.
Let the pasta cool down for few seconds before serving.
Serve Baked Pasta with Spinach and Artichoke warm along with toasted Rustic Rosemary Garlic Zucchini Bread for the dinner., https://www.archanaskitchen.com/images/archanaskitchen/World_Pastas_Pizzas/Baked_Pasta_with_Spinach_and_Artichoke_Recipe.jpg, 14
Ingredients: salt,boneless chicken,black pepper powder,sweet corn,onion,lemon,cheddar cheese,chipotle sauce,green bell pepper (capsicum),tomato pasta sauce,butter,tortillas

Chicken Chilli Cheese Quesadillas Recipe, 1 Onion - sliced,Salt - as required,6 Tortillas,1 tablespoon Chipotle sauce,1 teaspoon Butter,1 teaspoon Lemon juice,2 teaspoons Roasted tomato pasta sauce,1 cup Cheddar cheese - shredded,1/2 teaspoon Black pepper powder - crushed,250 grams Boneless chicken,1/2 cup Sweet corn,1 Green Bell Pepper (Capsicum) - sliced, 70, Mexican, To begin making the Chicken Chilli Cheese Quesadillas recipe, firstly marinate chicken with chipotle paste, salt, crushed pepper and lime juice for minimum 40 minutes.Heat butter in a non stick pan, add onion and sliced green pepper and saute for a while.Now add the marinated chicken and saute for some more time.Add tomato sauce and mix well.
Cook till chicken softens.Transfer the chicken mix in a microwave bowl and add in the cheese and corn.
Mix well.Microwave on high for 2 minutes in oven and allow it to rest for a while.Take one tortilla sheet and add spoonful of chicken chilli cheese mix and spread evenly.Place another tortilla over it and grill on stove top grill pan.Carefully flip the other side and grill again by brushing a little butter on top.Transfer in a plate and carefully cut the quesadillas into four quadrants using a pizza cutter.Similarly make more quesadillas and serve hot with your favourite dip.
Serve Chicken Chilli Cheese Quesadillas along with Baked Mexican Rice and Corn Pineapple Salsa Salad for a perfect Mexican dinner on a weekend night., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/CHICKEN_CHILI_CHEESE_QUESADILLAS.jpg, 12
Ingredients: salt,wheat flour,badam (almond) light,vanilla almond essence,butter cold,cranberries dried,icing sugar,oats flour

Eggless Oats Cranberry Almond Cookies Recipe, 1/4 cup Badam (Almond) - light toasted and coarsely chopped,1 cup Oats Flour - toasted,75 grams Butter - cubed and cold,1/4 teaspoon Salt,1/4 cup Cranberries - dried,1 cup Whole Wheat Flour,1 teaspoon Vanilla Extract - or Almond Essence,3/4 cup Icing Sugar, 30, Continental, To begin making Eggless Oats Cranberry Almond Cookie Recipe, preheat your oven at 180 deg for 20 minutes.
Line a baking tray with parchment paper and keep aside.
In a bowl, cream together icing sugar and cold cubed butter until the sugar and butter are well combined with a wooden spatula.
Next add in the vanilla essence to the sugar and butter mixture.
Mix well and keep asideIn another bowl, sieve the whole wheat flour, toasted oats , cranberries and almonds along with a pinch of salt.
Knead this mixture like a dough and add a tablespoon of milk if necessary to bind it together.
Mix the ingredients well until you get a tough dough like texture.
Make small balls out the cookie dough and place it on the baking tray.
Make sure the Eggless Oats Cranberry Almond Cookie dough are not rolled too tight, else it might not bake evenly.
Initially bake the Eggless Oats Cranberry Almond Cookie for 15 minutes at 180 degrees.
After 15 minutes, increase the temperature to 200 degrees and bake for an additional 5 minutes until the cookie has a golden crust.Remove the Eggless Oats Cranberry Almond Cookie from the oven and allow the cookie to cool on a wire rack.
Once cooled, store the Eggless Oats Cranberry Almond Cookie in air tight containers.Serve these delicious Oats Cranberry Almond Cookies as an evening snack along with a cup of Punjabi Style Espresso Coffee or Golden Detox Tea.
You can also pack these cookies as a delicious snacks in your kids snack boxes., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Oats_Cranberry__Almond_cookies_.jpg, 8
Ingredients: tomato,salt,vegetable stock,cheese,paprika powder,black pepper powder,coriander (dhania) leaves,cauliflower (gobi),red chilli flakes,virgin olive oil,italian,onion,broccoli,garlic,carrot (red)

Italian Style Broccoli And Cauliflower Soup Recipe, 1 Onion - diced,1 cup Broccoli - cut into florets,Coriander (Dhania) Leaves - chopped,4 cups Vegetable stock,Salt - to taste,2 teaspoon Black pepper powder,Extra Virgin Olive Oil - as required,1 teaspoon Paprika powder,1 cup Carrot (Gajjar) - chopped (red),1 teaspoon Red Chilli flakes,1-1/2 cups Cauliflower (gobi) - cut into florets,3 Garlic - minced,Cheese - grated,2 teaspoon Italian seasoning,1 Tomato - chopped, 30, Italian Recipes, To begin making the Broccoli And Cauliflower Soup Italian Style recipe, chop broccoli & cauliflower into small florets and then blanch them.Next heat 2 tablespoons of olive oil in a deep pan and add onion & garlic in it.
Cook for a couple of seconds.Now add diced carrots into the pan and keep cooking for another 2 minutes and then add tomatoes, vegetable stock and all the seasoning which includes red chilli flakes, black pepper power, salt, italian seasoning and paprika.Keep cooking for 2 minutes and then add blanched broccoli & cauliflower florets.
Cook until soup thickens and then taste the soup to adjust the seasoning.Serve the soup hot top with grated cheese and fine chopped coriander leaves.Serve Broccoli And Cauliflower Soup Italian Style along with some Garlic Bread for a healthy and light winter dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Broccoli__Cauliflower_Soup_Italian_Style_.jpg, 15
Ingredients: tomato,salt,ginger,tamarind water,cardamom (elaichi) podsseeds,coconut,black peppercorns,cloves garlic,dry red chilli,curry leaves,pearl onion (sambar onion),water,cinnamon stick (dalchini),cumin seeds (jeera),onion,fish fillet surmai pomphret variety,coriander (dhania) leaves garish,turmeric powder,cloves (laung),sunflower oil

Restaurant Style Chettinad Style Fish Curry Recipe, 2 teaspoon Fresh coconut - grated,8 Pearl onions (Sambar Onions),4 teaspoon Tamarind Water - (adjust),2 Dry Red Chilli,Salt - to taste,2 teaspoon Cumin seeds (Jeera),2 Cardamom (Elaichi) Pods/Seeds,6 Whole Black Peppercorns - (adjust),1 inch Ginger,2 Onions - chopped,Water - as needed,Coriander (Dhania) Leaves - to garish,1/2 inch Cinnamon Stick (Dalchini),10 cloves Garlic,3 Cloves (Laung),5-6 Fish fillet - surmai or pomphret variety,1 teaspoon Turmeric powder (Haldi),1 Tomato - chopped,1 sprig Curry leaves,2 teaspoon Sunflower Oil, 55, Chettinad, To begin making the Restaurant Style Chettinad Style Fish Curry Recipe, clean the fish fillets and apply salt & turmeric powder on it.
Keep aside.In a shallow fry pan add oil & fry onions until they turn brownish, keep aside to grind later.
Add the shallots & fry for 2 minutes then add tomatoes.
Switch off the gas & keep the cover the pot with a lid.In a grinder, make a fine powder of cumin seeds, peppercorns, cloves, cinnamon, cardamom & red chilli.
Keep aside for later use.Add the fried onions, ginger, garlic, grated coconut & tamarind to the make a smooth paste.Add the dry masala powder & paste to the tomato-onion, add water as required to make gravy.When the gravy comes to a boil add the fish, add curry leaves.
Cover the pot n let the fish cook properly.
Garnish with freshly chopped coriander.Don't make the gravy too thick or watery.
Serve this delicious and full of flavour Chettinad Style Fish Curry Recipe along with Idiyappam's or Steamed Rice and Elai Vadam for an everyday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Soni_Khadilkar/Chettinad_style_Fish_curry.jpg, 20
Ingredients: sunflower seeds,green beans (french beans),salt,red wine vinaigrette,tabasco original sauce,virgin olive oil,lemon,black pepper powder,arugula leaves roots,figs quatered

Arugula & Fig Salad Recipe, 1 tablespoon Extra Virgin Olive Oil,2 tablespoon Red Wine Vinaigrette,Salt - to taste,10 Fresh Figs - quatered,1 cup Green beans (French Beans) - cut into 2 inch lengthwise,1/2 cup Lemon juice,2 tablespoon Tabasco Original - Hot Sauce,2 tablespoon Sunflower seeds,Black pepper powder - for seasoning,2 cups Arugula leaves - roots removed and washed,1 tablespoon Honey, 25, Continental, We begin making the Arugula & Fig Salad Recipe by washing the arugula leaves well with water and drain all the water and keep it aside.Next heat a small skillet, add the figs and let it sizzle for few minutes and a tablespoon of red wine vinaigrette and toss it over.
Cook for 2 more minutes and set aside.
Do the same thing for green beans as well.Then to make the dressing squeeze in the lemon juice and whisk in all the other ingredients till it it emulsifies.Drizzle half of it on the arugula leaves and toss over, check for seasonings.
Drizzle the remaining over the green beans and figs.To serve carefully place the tossed arugula leaves on a serving plate and drop in the figs and green beans and sprinkle few sunflower seeds as well.
Serve the Arugula & Fig Salad Recipe as a healthy appetizer during any party occasion.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Arugula__Fig_Salad_Recipe.jpg, 10
Ingredients: tomato,salt,arugula leaves,cheese,bacon,eggs,virgin olive oil drizzling,bagel,milk,pepper,dried oregano

French Toast BLT Bagel Sandwich Recipe, 4 tablespoons Milk,3 Bacon strips,1 Bagel - cut into half,2 Arugula leaves - chopped,Salt - to taste,1 Tomato - sliced,1 Whole Egg,1 teaspoon Extra Virgin Olive Oil - for drizzling,Salt and Pepper - for seasoning,2 tablespoons Cheese,1 teaspoon Dried oregano, 40, Continental, To begin making the French Toast BLT Bagel Sandwich Recipe, pre heat the oven to 180 degree Celsius for about 10 minutes.Keep the bacon strips over a baking tray and place it in the oven.
Bake till the bacon crisp up this will take about 15 minutes.Meanwhile, add egg, milk and pinch of salt in a bowl and whip it up till it combines.
Cut the bread into half.Heat a sauce pan with little oil, once hot, dunk the bread in the egg mixture on either side till the bread soaks in all the mixture.
Slowly add it on to the hot pan.Toast the bread till it is light brown on either side by flipping it over.
Do the same thing for the other slice as well.Sprinkle cheese on top and bake the bread also in the oven till the cheese melts.Take the bread and bacon out.
 Take the bread out and place sliced tomatoes over the bread, then the bacon striped, sprinkle with chopped arugula, dried oregano and serve by covering it over with another toasted slice.Serve the French Toast BLT Bagel Sandwich Recipe along with a glass of Plum Ginger Juice Recipe, Grilled Winter Vegetable Salad Recipe by the side to enjoy your morning breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/French_Toast_BLT_Bagel_Sandwich_Recipe.jpg, 11
Ingredients: parmesan cheese,flour (maida),butter,red chilli flakes

Parmesan Cheese Biscuits Recipe, 1 teaspoons Red Chilli flakes - (adjust),150 grams Parmesan cheese - grated,150 grams Butter (unsalted) - cut in cubes,150 grams All Purpose Flour (Maida), 70, Continental, To begin making the Parmesan Cheese Biscuits recipe, in a bowl add the flour and butter (you can do this step using a food processor or by hand like I did).
Rub the cold butter into the flour till it resembles bread crumbs, if small pieces of butter remain, that’s ok.Add cheese and chilli flakes to the flour and butter and mix till it comes together into a ball.Roll the dough into a log shape (make two logs so it’s easier to roll), wrap in cling film and chill in the refrigerator for an hour or until firm.Preheat oven to 180C.
Cut the dough log in to rounds of 1/3rd inch thickness and place on a baking sheet leaving an inch between each biscuit.Put the baking tray in the freezer for 10 minutes.
Place in the oven straight from the freezer and bake for 12-15 minutes or until golden.Serve Parmesan Cheese Biscuits along with Hot Masala Tea as your tea time snack.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Bhavita/Parmesan_Cheese_Biscuits.jpg, 4
Ingredients: ghee,coconut,milk,saffron strands,sugar,cardamom powder (elaichi),almonds (badam),sooji (semolina rava)

Sooji Manpasand Burfi Recipe - Semolina Coconut Fudge, 1 cup Fresh coconut - grated,3/4 cup Ghee,1 pinch Saffron strands,Slivered Almonds (Badam) - (optional),1 cup Milk,1/2 teaspoon Cardamom Powder (Elaichi),2 cups Sugar,1 cup Sooji (Semolina/ Rava), 45, Indian, To begin making Sooji Manpasand Burfi Recipe, in a large kadai or thick bottomed deep pan, mix all the ingredients; suji, coconut, milk, sugar, ghee and saffron.
Keep aside for 2 hours.Grease a pan or tray with ghee and keep aside.After 2 hours, start cooking the suji mixture on medium high heat and let it come to a boil, stirring constantly.Keep cooking, stirring and scraping the sides continuously.You will notice that after 15 to 20 minutes, the mixture will start to thicken.
At this point, stir in crushed cardamom powder.Once it starts leaving the sides of the pan and starts to form a thick fudgelike dough; in about 35 to 40 minutes, pour the mixture into the greased pan.Spread evenly with a greased spatula and stud with slivered almonds (optional).Leave aside to cool.
When warm, cut into desired shapes with a sharp knife.Store in an airtight container and serve when needed.
Serve Sooji Manpasand Burfi Recipe | Semolina Coconut Fudge with Omapodi Diwali Mixture Recipe and Masala Chai Recipe for snacks.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Curryandvanilla/Suji_Manpasand_BurfiSemolina_Coconut_Fudge_recipe_edited.jpg, 8
Ingredients: baking powder,salt,bananas,chocolate chips semisweet,rajgira flour (amaranth flour),vanilla,brown sugar (demerara sugar),cocoa powder,beetroot,butter,walnuts

Eggless Beetroot Brownie Recipe Made With Amaranth Flour, 1/4 cup Ripe Bananas - mashed,3/4 teaspoon Baking powder,1 teaspoon Vanilla Extract,3/4 cup Rajgira Flour (Amaranth Flour),1/4 teaspoon Salt,1/2 cup Beetroot Puree - steamed and pureed,1/2 cup Walnuts - chopped,2 tablespoons Butter - softened,1/4 cup Cocoa Powder,1/2 cup Brown Sugar (Demerara Sugar) - (adjust),1/2 cup Chocolate chips - semisweet, 60, Continental, To begin making the Eggless Beetroot Brownie Recipe Made With Amaranth Flour, first get all the ingredients prepped and ready.Steam the beetroots using the steamer or a pressure cooker until very soft and cooked.
Once cooked, cool the beetroot and puree the beetroot.
Keep aside.Preheat the oven to 180C/ 350F.
Line a 8 inch square pan with parchment paper or if using an aluminum foil, grease it with cooking spray.
The size of parchment paper or the aluminum foil should be big enough that later on, you can hold along the sides and take it out from the hot pan easily, carrying out the baked brownie for cooling.Melt the chocolate in a double boiler or in the microwave oven, in a medium size bowl.
Heat on high for 1 minute and then mix it using a spoon.
Take care not to burn the chocolate.
Stir it well, it should be smooth.In the same bowl, combine the beet puree, sugar, cocoa powder, unsalted butter, vanilla extract and mashed bananas and whisk it well.
I usually beat in a mixer at a low pulse for a minute or so till the mixture is smooth and creamy.In a mixing bowl, sieve the amaranth flour along with baking powder.
Add the smooth and creamy beetroot mixture.
Add the chopped walnuts and salt.
Stir and mix the beetroot brownie batter well with a spatula but do not overbeat.Pour the beetroot brownie batter into the prepared pan and bake for 35-40 minutes.
When done, the edges of the beetroot brownies will be visibly baked through and the center will be set (that is, not wiggly) when you shake the pan.Try to look for the first sign of cracking on the brownie’s top which should be shiny and set which means that the brownies are cooked and then pull them out.Cool the beetroot brownies with amaranth flour completely in the pan on a wire .
After the brownies are completely cooled, after an hour, cut them into neat squares.Serve the Eggless Beetroot Brownie along with a plate of Baked Potato & Peas Samosa with Phyllo Pastry and a hot cup of Masala Chai.
, https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cakes/Eggless_Beetroot_Brownie_Recipe_Made_With_Amaranth_Flour-1.jpg, 11
Ingredients: pineapple,salt,baking powder,apricots dried,coconut,water,sugar,vanilla,lemon,caster sugar,flour (maida),butter

Coconut Thumbprint Cookies With Pineapple And Apricot Preserve Recipe, 1 cup Fresh coconut - grated,1 cup All Purpose Flour (Maida),3/4 cup Sugar,1 cup Apricots - dried,1/2 teaspoon Baking powder,1 teaspoon Lemon juice,1 cup Sugar,1/4 teaspoon Salt,1/2 teaspoon Vanilla Extract,1 cup Water,1/2 cup Caster Sugar,100 grams Butter - softened,1 Pineapple, 165, Continental, To begin making the Coconut Thumbprint Cookies With Pineapple And Apricot Preserve recipe, we will start with Pineapple preserve.For pineapple preserve – Peel the skin on the pineapple.
Grate the flesh into a bowl.
Add grated pineapple along with it’s juice and water into a sauce pan and bring it to boil.
Continue to cook until pineapple is fully cooked.
Will take about 30 minutes.
Now add sugar and lime juice and cook till it reaches thick jam consistency (this will take about 25-35 minutes more).
Let the preserve cool down and then transfer it into sterile dry bottles and store in cool dry place.For apricot preserve – chop the apricots into very fine pieces.
Add water and apricot pieces into a sauce pan and cook until apricot is cooked fully.
Then add sugar, lime juice and continue the cooking process until it reaches jam like consistency.
Turn off heat and let it cool completely.
Then transfer to a sterile dry bottle and store in cool dry place.To make the cookies, into a whisking bowl add butter and sugar, whisk until the mixture turns pale yellow and fluffy.
Now add vanilla extract and mix once.Sieve flour, salt and baking powder into a bowl.Add flour in 3 parts into sugar-butter mix, whisk until just combined.
Do not over beat the mixture.
Once the cookie dough is ready, cover the dough in cling film and store in fridge for about 30 minutes.
Then take the dough from fridge, take 1 tablespoon of the mixture, roll into small balls.
Make a small well in the centre using your thumb, and then gently roll the cookie dough into grated coconut.
Place them of baking sheet lined with parchment paper about 1 inch apart.
Repeat same process for rest of the dough.
Scoop a teaspoon of pineapple preserve and fill the centre of half the cookies with it.
The remaining half we will fill it with apricot preserve.
Place the cookies in fridge for 20 minutes.
Meanwhile pre heat oven to 150 degree centigrade.Remove chilled cookies from fridge and bake in pre heated oven for about 17 to 20 minutes, until coconuts are toasted well and start to brown on the edges.Remove from oven and let the cookies sit on the baking sheet for 10 minutes, then carefully transfer to wire rack and cool completely.Store the cookies in air tight containers and use it with in a week.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Coconut_Thumbprint_Cookies_with_Pineapple_and_Apricot_Preserve.jpg, 12
Ingredients: tomato,salt,ginger,karela (bitter gourd pavakkai),chaat masala powder,red chilli powder,turmeric powder,green chillies,sweet potatoes,garam masala powder,sunflower oil

Bharwa Karela With Sweet Potato Filling Recipe, 1 inch Ginger - chopped,2 Sweet Potatoes - boiled,5 Karela (Bitter Gourd/ Pavakkai),1 teaspoon Garam masala powder,Salt - as needed,1 Green Chillies,Sunflower Oil - to cook,2 Tomatoes - chopped,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1 teaspoon Chaat Masala Powder, 55, Indian, To begin making the Bharwa Karela with Sweet Potato Filling Recipe, first peel the karelas/bitter gourd.
Rinse off with salt and turmeric to remove the bitterness.
Let it rest for 20-25 minutes.Now cut the bitter gourd into three equal portions.
Scoop out and discard seeds and pulp to fill the sweet potato masala.Then to prepare the sweet potato masala.
Pressure cook the peeled sweet potato in a pressure cooker with 1 cup of water and cook for 3 whistle.Heat a skillet with oil, add ginger and allow it to soften for few seconds.
Add chopped tomatoes and green chilies and sprinkle with salt.
Allow the tomatoes turn mushy.Add turmeric powder, red chili powder, chat masala, garam masala and salt.
Mix everything to be incorporated well.Cook for at least 2 minutes until the raw smell goes and you can add cooked sweet potato and mix everything up.Now fill the karelas with potato masala filling tightly.Serve the Bharwa Karela with Sweet Potato Filling Recipe along with Panchmel Dal and Phulka for an everyday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Bharwa_Karela_with_Sweet_Potato_Filling_Recipe_.jpg, 11