anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,fennel seeds (saunf),chaat masala powder,gram flour (besan),onion,broccoli,sunflower oil

Pan Fried Broccoli Pakora Recipe, 50 grams Gram flour (besan),Salt - to taste,250 grams Broccoli - roughly chopped,1 teaspoon Fennel seeds (Saunf),Sunflower Oil - as required,1 teaspoon Chaat Masala Powder,1 Onion - thinly sliced, 35, North Indian Recipes, To begin making the Pan Fried Broccoli Pakora Recipe, combine all the ingredients together in a bowl including broccoli, onion, gram flour, fennel seeds, chaat masala powder and salt.Add water little at a time, to make a thick pakora batter.
Check the salt, spices and adjust to suit your taste.Preheat the Kuzhi Paniyaram Pan on medium heat; add a few drops of oil into each cavity.
Spoon the Broccoli Pakora batter into the cavity and pan-fry them until it is browned and crisp on both sides.
Each side will take about 3 to 4 minutes on low heat.Once done transfer the Broccoli Pakoras onto a plate with an oil absorbent paper, so that it soaks up the excess oil from the Pakoras.Proceed the same way with the remaining Broccoli Pakora Batter.Arrange the Broccoli Pakoras on a serving platter, sprinkle some chaat masala, place some pickled onions by the side and serve it as a snack or as an appetizer for parties.Serve Pan Fried Broccoli Pakora Recipe along with Dhaniya Pudina Chutney and a hot cup of Masala Chai or Adrak Chai for your evening snacks.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Non_Fried_Broccoli_Pakora_Recipe-1.jpg, 7
Ingredients: tomato,salt,ginger,green chilli,coconut,fennel seeds (saunf),red chilli powder,cloves garlic,black peppercorns,curry leaves,coriander (dhania) seeds,dry red chillies,cumin seeds (jeera),mutton,coconut oil,cinnamon stick (dalchini),cardamom powder (elaichi),turmeric powder,cloves (laung)

Kerala Style Varutharacha Mutton Curry Recipe, 1/2 cup Shallots,1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Red Chilli powder,2 inch Ginger,1 Green Chilli,Salt - to taste,500 grams Mutton,1/2 cup Fresh coconut - grated,1-1/2 teaspoon Whole Black Peppercorns,1 teaspoon Coconut Oil,8 Dry Red Chillies,2 Cardamom Powder (Elaichi),Fresh coconut - few sliced pieces,1 tablespoon Coconut Oil,3 Cloves (Laung),1/3 cup Tomatoes,8 cloves Garlic,1 tablespoon Coriander (Dhania) Seeds,2 sprig Curry leaves,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel seeds (Saunf),1 sprig Curry leaves, 45, Kerala Recipes, To prepare Kerala Varutharacha Mutton Curry Recipe, mash mutton pieces well.
Add the mutton pieces into pressure cooker along with cumin seeds and little shallot slices, turmeric powder and salt.
Add ½ cup water and pressure cook for 1 whistle.Now in a wok add 1 teaspoon coconut oil.
Add shallots, ginger and garlic pieces and sauté for 2 minutes.
 Remove it from the pan and keep aside.
Add dried red chilies, coriander seeds, cumin seeds, fennel seeds, cinnamon, cloves, cardamom seeds, and roast.After add grated coconut and sauté till spices are roasted well and coconut turns golden brown.
Make sure not to burn the spices.
Remove from the pan.Transfer shallots, ginger garlic mix, roasted spice-coconut mix into a blender.
Add little water and grind into smooth paste.In a wok add coconut oil.
Saute sliced shallots until translucent.
Add the coconut slices.Add the cooked mutton pieces and roast for 5 minutes.Next add tomato slices and continue to cook.After some time add red chili powder, salt to taste and mix.Add the ground masala paste and cook until oil separates from the sides of the pan.Add the water in which mutton was cooked into the wok and bring it to boil.Sprinkle curry leaves.
Check for seasoning.Once fully cooked turn off flame and serve Kerala Varutharacha Mutton Curry Recipe hot with steamed rice.Serve Kerala Varutharacha Mutton Curry along with appam, idiyappam or rice for a weekend lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Kerala_Varutharacha_Mutton_Curry.jpg, 19
Ingredients: tomato,salt,mustard seeds,asafoetida (hing),white urad dal (split),bottle gourd (lauki) a skin,dry red chillies,methi seeds (fenugreek seeds),coriander (dhania) leaves,tamarind paste,turmeric powder,green chillies,sunflower oil

Bottle Gourd Peel Chutney Recipe, 1 teaspoon White Urad Dal (Split),2 Green Chillies,1 teaspoon Tamarind Paste,Salt - to taste,1 teaspoon Mustard seeds,10 Dry Red Chillies,2 sprig Coriander (Dhania) Leaves,1/2 teaspoon Asafoetida (hing),2 Tomatoes,1 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Turmeric powder (Haldi),2 tablespoon Sunflower Oil,1 Cup Bottle gourd (lauki) - chopped along with skin, 25, South Indian Recipes, To begin making the Bottle Gourd Peel Chutney recipe, we need to fry the ingredients.
Heat oil in a pan on medium heat, add mustard seeds, fenugreek seeds and urad dal.
Once the  mustard seeds  begin to sputter,  add red chillies and asafoetida.Fry them for about 10 seconds and keep it aside.
This is the tempering for the chutney half of which will be added to the chutney while grinding and other half will be added on top after the chutney is ground.
Again heat oil in the same kadai, add green chillies, coriander leaves,chopped tomatoes and chopped bottle gourd.Add turmeric powder and salt.
Add little water and cook till the bottle gourd softens.
Allow this to come to room temperature.
Combine all these ingredients to a blender jar along with red chillies, half of tempering and tamarind.
Blend it to a coarse paste.
Add water if necessary.
Season it with the rest of the tempering mixture.
Serve Bottle Gourd Peel Chutney along with Homemade Soft Idlis or Crisp Ghee Dosa for your morning breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sailajaangara-gmail.com/Bottle_Gourd_Peel_Chutney.jpg, 13
Ingredients: coconut,mustard seeds,asafoetida (hing),green moong sprouts,jaggery,black peppercorns,curry leaves,tamarind marble,dry red chillies,coriander (dhania) seeds,turmeric powder,sunflower oil

Mooga Gathi (Sprouted Moong In Coconut Paste) Recipe, 1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,3 Dry Red Chillies,1 Tamarind - marble sized ball,1 teaspoon Jaggery - grated,Asafoetida (hing),5 Whole Black Peppercorns,1 teaspoon Coriander (Dhania) Seeds,8-10 Curry leaves,6 tablespoon Fresh coconut - grated,1/2 cup Green Moong Sprouts,2 teaspoon Sunflower Oil, 580, Goan Recipes, To begin with Mooga Gathi, sprout the green gram by soaking them in water.
Next day drain the water and keep it covered in a big strainer or muslin cloth.
On next day, sprouts will start appearing.
You can remove the peel of sprouted green gram by rubbing it against each other with your hands.Pressure cook the sprouted green gram by adding 2 cups water.
Drain and retain the water.
This water can be later added to the gravy.Grind the grated coconut, coriander powder, turmeric powder, red chilies, tamarind and peppercorns to a paste.Heat a kadhai and pour the gravy in it.
To this add the sprouted green gram.
Add 3/4th cup water specially the one retained after pressure cooking the green gram to make the gravy thin.Add grated jaggery and stir well.
Simmer for 10 Minutes and switch off the gas.In a tempering pan, add a teaspoon oil.
When oil gets heated add mustard seeds.
When mustard seeds flutter add asafoetida and curry leaves.
Add this tempering to the sprouted green gram curry and cover the kadai.
Let it cook for 5-8 minutes and the switch off the heat.Serve Mooga Gathi with Puri or steamed rice for a perfect meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Mooga_Gathi.jpg, 12
Ingredients: green bell peppers,ginger,green chilli,rice,cardamom (elaichi) podsseeds,asafoetida (hing),green moong sprouts,red chilli powder,cloves garlic,coriander (dhania) leaves,cinnamon stick (dalchini),cumin seeds (jeera),onion,coriander powder,turmeric powder,cloves (laung)

Maharashtrian Green Moong Bhat Recipe - Sprouted Green Moong Pulao, 1 tablespoon Coriander Powder (Dhania),1 sprig Coriander (Dhania) Leaves - chopped,1 inch Ginger - chopped,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 Cardamom (Elaichi) Pods/Seeds,2 cups Cooked rice,1 Onion - chopped,1 Green bell peppers - chopped,2 Green Chilli - slit,1 teaspoon Red Chilli powder,1/4 teaspoon Turmeric powder (Haldi),3 Cloves (Laung),4 cloves Garlic - chopped,1 pinch Asafoetida (hing),1 cup Green Moong Sprouts, 40, Maharashtrian Recipes, To begin making the Sprouted Green Moong Bhat Recipe, soak the rice in water for about 10 minutes.
Wash the rice thoroughly and keep it aside.Heat a pressure cooker and cook the rice with 2 cups water for about 2 whistle and switch off the heat.
All the pressure to release naturally and keep it aside.Heat a kadai with oil, add cumin seeds and allow it to splutter for few seconds, add cinnamon stick, cardamom and cloves.
Allow the aroma to be released.Add chopped onions, green chilli, ginger and garlic chopped and saute them until it softens.
You can add chopped bell peppers at this point along with all the spice powders which includes red chilli powder, turmeric powder and coriander powder.
Saute well till the raw smell goes away.
 Add the sprouted mung beans and mix well.
You can add the cooked rice and gently toss the masala over the rice till every grain is coated well.Serve the Maharashtrian Green Moong Bhat with a healthy raita like Spinach Raita or just a simple Mint and Pomegranate Raita to enjoy your meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Maharashtrian_Green_Moong_Bhat_Recipe_Sprouted_Green_Moong_Pulao_Recipe.jpg, 16
Ingredients: hung curd (greek yogurt) till smooth,bananas,sage,nutmeg powder,marie biscuit,apples,wheat flakes (cereal),almonds (badam) pound,butter

Glazed Apples and Banana Wheat Crumb Tart Recipe, 1/2 cup Wheat Flakes (Cereal) - powdered,20 grams Butter - melted,1 teaspoon Slivered Almonds (Badam) - pound,2 tablespoon Honey,2 sprig Sage - for garnish (optional),1/2 cup Hung Curd (Greek Yogurt) - whisked till smooth,2 Ripe Bananas - sliced,1/2 cup Marie Biscuit - powdered,1 teaspoon Nutmeg powder,2 Apples - sliced, 70, Continental, We begin making the Glazed Apples and Banana Wheat Crumb Tart Recipe  by making the base first, powder the wheat faxes and Marie biscuits and add the melted butter.
Mix well till it combines and binds well.Add this mixture on to a tart pan and carefully flatten it into the tart shape.
Refrigerate in the oven for about 15 minutes.Heat a pan with oil, and saute the apples and add banana and roast them for few minutes.
Drizzle some honey and nutmeg powder and give it a toss and keep it aside.Take out the crumb tarts from the fridge and add a dollop of thick yogurt that has been whisked and spread well.Top it up with the glazed apples and bananas and garnish it with sage and serve.
Serve the Glazed Apples and Banana Wheat Crumb Tart Recipe as a No Sugar Dessert , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Glazed_Apples_and_Banana_Wheat_Crumb_Tart_Recipe.jpg, 9
Ingredients: tomato,salt,cumin powder (jeera),ginger,green chilli,coriander powder,brinjal (baingan eggsplant),potato (aloo),red chilli powder,cumin seeds (jeera),lotus stem,turmeric powder,spinach leaves (palak),garam masala powder,sunflower oil

Bhey Vangan Saag Recipe - Sindhi Style Lotus Stem Spinach Brinjal Sabzi, 1 cup Spinach Leaves (Palak) - washed and finely chopped,2 Green Chilli,2 teaspoons Cumin seeds (Jeera),4 Tomatoes,1 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Garam masala powder,2 teaspoons Red Chilli powder,1 inch Ginger,3 teaspoons Coriander Powder (Dhania),2 Brinjal (Baingan / Eggplant) - cut into wedges,2 tablespoons Sunflower Oil,1-1/2 teaspoon Turmeric powder (Haldi),1 Potato (Aloo) - cut into wedges,1 Lotus Stem - sliced, 60, Sindhi, To begin making the Bhey Vangan Saag, thoroughly wash the lotus stem and cut into slices.Pressure cook the lotus stem slices with required water for 7-8 whistles.
Turn off the flame and allow the pressure to release naturally.
Drain the water and set the lotus stems aside.In a mixer-jar, add tomatoes, ginger, green chilies and grind into a puree.Heat a pressure cooker on medium flame, add oil.
Now add the cumin seeds, potato wedges, brinjals wedges and saute for about 5 minutes stirring continuously.Once the vegetables begin to soften, add in the dry masalas including red chilli powder, coriander powder, garam masala powder, cumin powder, turmeric powder and salt.
Mix well.Once the masalas have coated the vegetables, mix in the tomato puree and continue to cook for about 5 minutes.Finally, add in the chopped spinach, 1/2 cup water and close the pressure cooker.Pressure cook for 4 whistles and turn off the heat.
Allow the pressure to release naturally.Transfer the dish to a serving bowl and Bhey Vangan Saag is ready to be servedServe Bheey Vangan Saag along with Phulka and Panchmel Dal for a weekday meal.
You can also pack it in your lunch box.
, https://www.archanaskitchen.com/images/Sindhi__Style_Bhey_Vangan_SAag_Recipe_Lotus_Stem_Spinach_Brinjal_POtato_Curry-3.jpg, 15
Ingredients: fish sauce,spring onion greens,salt,rice,green peas (matar),water,cloves garlic,dark soy sauce,onion,chicken,red chilli,pepper,eggs,prawns,sunflower oil

Indo Chinese Prawn And Chicken Fried Rice Recipe, Water - as required,6 Cloves Garlic - minced/finely chopped,150 grams Prawns - cleaned and peeled,1 tablespoon Fish sauce,Green peas (Matar) - handful,1 Onion - finely chopped,1/2 cup Spring Onion Greens - chopped,Salt and Pepper - to taste,1 teaspoon Dark soy sauce,1/2 cup Chicken - cut into small pieces,2 Whole Eggs,2 tablespoon Sunflower Oil,1 Fresh Red Chilli - finely sliced,1 cups Rice, 35, Thai, To begin making the Indo Chinese Prawn And Chicken Fried Rice recipe, boil the rice with 1/2 cup of water in a pressure cooker for 2 whistles depending on the rice.
Once the pressure is released, keep it aside and let it cool.You can also use your leftover plain rice to make this recipe.Heat oil in a heavy bottomed pan.
Once the oil is hot, add onions, garlic and fresh red chilli.Saute for a minute and let it cook for a couple of minutes until golden.Add chicken and let it cook for about 2 to 3 minutes.
After 2 to 3 minutes, add prawns and mix well.
Cook for 4 to 5 minutes.Once the chicken and prawns are cooked well, add the cooked rice, green peas and toss well.
Let it cook for about a minute.Add soy sauce, fish sauce, salt, pepper and mix everything properly.
Let it cook for about 2to 3 minutes.Meanwhile, in another pan, heat the remaining oil to fry the eggs with some seasoning.Crack the egg in a pan.
Let it cook till the lower part gets properly cooked.
Sprinkle some salt and pepper.Let it cook for 2 to 3 minutes.
Now take out the rice in a bowl, add the egg on top and garnish it with some spring onion greens.Serve Indo Chinese Prawn And Chicken Fried Rice along with Chicken Manchurian and Shanghai Mantou for your weekend dinner.
End the meal with a Rich Chocolate Almond Brownie.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Prawn_Fried_Rice_Recipe_-_Chinese_Fried_Rice_With_Prawns-1.jpg, 15
Ingredients: salt,pecans walnuts,spinach,virgin olive oil,onion,vinegar,parsley leaves dried,dried oregano,pepper,pomegranate fruit kernels shelled

Chopped Spinach And Pomegranate Salad Recipe, 1 Onion - sliced,1/4 teaspoon Parsley leaves - dried,1/2 cup Pecans - or walnuts,1/2 teaspoon Dried oregano,1 Fresh Pomegranate Fruit Kernels - shelled,2 tablespoons Extra Virgin Olive Oil,Salt and Pepper - to taste,1 tablespoon Vinegar,100 grams Spinach - roughly chopped, 15, Continental, To begin making the Chopped Spinach And Pomegranate Salad, first wash the spinach thoroughly before chopping as dirt can be stuck in between the leaves and roots.
In a small mixing bowl, whisk together all the ingredients mentioned under dressing till combined.
In case you plan to serve the salad later, make the dressing and keep separately.
Toss with dressing just before serving.In a mixing bowl, add pomegranate, spinach, onions and pecans.
Toss with the salad dressing and serve immediately.Serve Chopped Spinach And Pomegranate Salad for a weeknight dinner or pack it into your lunch box along with Roasted Vegetable Sandwich with Feta.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Richa_Gupta/Chopped_Spinach_and_Pomegranate_Salad.jpg, 10
Ingredients: salt,cumin powder (jeera),green chilli,amchur (dry mango powder),coriander (dhania) leaves,red chilli powder,curd,mint leaves (pudina),chicken breasts,turmeric powder,garam masala powder

Hariyali Chicken Tikka Masala Recipe, 1 cup Coriander (Dhania) Leaves,1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli,1 teaspoon Cumin powder (Jeera),1 cup Mint Leaves (Pudina),Salt - to taste,2 teaspoons Garam masala powder,1 teaspoon Red Chilli powder,1/4 cup Fresh cream,1/4 cup Curd (Dahi / Yogurt),1 teaspoon Amchur (Dry Mango Powder),300 grams Chicken breasts - cut into small pieces, 110, North Indian Recipes, To begin making the Hariyali Chicken Tikka Masala Recipe, we will first grind the coriander leaves, mint leaves and green chilli to a smooth paste in a mixer grinder.Add this ground paste along with turmeric powder, garam masala powder, amchur powder, cumin powder and curd into a bowl.
Mix everything well.Add chicken pieces to this marination and salt to taste.
Mix well and keep it aside for about 1 hour.After an hour, heat a heavy bottomed pan with oil and add only the chicken pieces into the kadai to fry.Fry until the chicken pieces are cooked and they crisp up.
Take them out and keep it aside.In the same kadai, add the remaining marination gravy that is left out, and cook till the gravy has reduced.
This will take about 3 to 4 minutes.Check for salt and seasoning, if required you can add them.
Add cream at the end and little bit of water to adjust consistency.Cook for 2 minutes and add cooked chicken pieces into the gravy and serve hot.Serve the Hariyali Chicken Tikka Masala Recipe along with Tawa Paratha or Garlic Naan and Burani Raita with Saunf Aloo & Dal Kebab Recipe by the side to make it a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/10-oct/Hariyali_Chicken_Tikka_Masala_Recipe-9391.jpg, 11
Ingredients: salt,elephant yam (suransenairatalu),kashmiri red chilli powder,coconut,mustard seeds,red chilli powder,water,curry leaves,dry red chillies,coconut oil,cumin seeds (jeera),black pepper powder,turmeric powder,banana

Chena Kaya Erissery Recipe, 1 cup Fresh coconut - grated,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/2 cup Water,1/4 teaspoon Kashmiri Red Chilli Powder,1/4 teaspoon Mustard seeds,1/4 teaspoon Red Chilli powder,2 Raw Banana - peeled and chopped,1/4 cup Fresh coconut - grated,2 Dry Red Chillies - cut into small pieces,1 teaspoon Coconut Oil,1/4 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves,250 grams Elephant yam (Suran/Senai/Ratalu) - peeled and chopped,4-5 Black pepper powder,1/2 teaspoon Cumin seeds (Jeera), 35, Kerala Recipes, To begin the preparation of Chana Kaya Erissery, first soft boil the yam and raw banana, mash and keep them aside.Grind the coconut and jeera to a fine paste by adding water, little at a time.
Heat a pan/kadai with oil and add the boiled and mashed vegetables.
Add salt, turmeric powder, peppercorns, chilli powder and the ground coconut paste.Let it simmer for 3-4 minutes only ( adjust water levels) and switch off.In a small pan, heat the coconut oil and temper with cumin, mustard seeds and red chillies.When the mustard seeds splutter add the grated coconut.Add curry leaves, turmeric powder, chilli powder and fry the coconut till they turn crunchy and light brown.
Switch off and pour this tempering over the erissery.Your delicious Chena Kaya Erissery is ready to be relished! , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/umar/Chena_and_Kaya_Erissery.jpg, 14
Ingredients: salt,kokum (malabar tamarind) the curry,ginger,coconut,methi powder (fenugreek powder),kokum (malabar tamarind),cloves garlic,dry red chilli,curry leaves,coconut oil,turmeric powder,green chillies,sardine fish

Meen Peera (Kerala Style Fish Recipe With Shredded Coconut), 3 Green Chillies,1 cup Fresh coconut - grated,2 inch Ginger,2 Kokum (Malabar Tamarind) - for the curry,Salt - to taste,500 grams Sardine fish,10 Shallots,1/4 teaspoon Methi Powder (Fenugreek Powder),3 clove Garlic,1/4 tablespoon Dry Red Chilli - crushed,1 teaspoon Coconut Oil - adjustable,1/4 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves,1 Kokum (Malabar Tamarind) - soaked, 40, Kerala Recipes, To prepare Meen Peera (Kerala Style Fish Recipe with shredded coconut), wash and clean the sardines and marinate it with 1 small piece of kudampuli and salt.
Keep aside for 10 minutes.Throw away the kudampuli and wash the fish under running water till cleaned well.
Drain all the water.
Cut each fish into 3 pieces for better incorporation of flavor.Add the cleaned sardines into a meen chatti (earthenware) or a pan.
Keep aside.Crush or coarsely grind (if you are using a mixer grinder for this process, just pulse it 1 or 2 times till you get a coarsely crushed mixture) together coconut, ginger, garlic, green chilies, shallots, 2 to 3 curry leaves and crushed dry red chili.Add the coconut mix and 2 big pieces of kudampuli into the sardines and mix well.
(I used my hands, but you could always use a wooden spoon to do this)Add salt, coconut oil, fenugreek powder, turmeric powder and the rest of the curry leaves and mix well.Now add a little water, just enough to cover the fish.Bring the mixture together with a wooden spoon and press down firmly.Cover with a lid and cook on a high flame.
When the mixture is boiling, lower the flame and cook for about 5-6 minutes.Now continue to cook the fish with the lid slightly open.
Sauté occasionally and cook till water has reduced.Open the lid completely and continue to cook the fish a medium high flame until most of the liquid has dried up.
(Take care not to burn the dish).Serve Meen Peera (Kerala Style Fish Recipe with shredded coconut) with steamed rice and Whole wheat lachha paratha for a wholesome lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/meen_peera_recipe.jpg, 13