anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,bay leaf (tej patta),methi leaves (fenugreek leaves),green peas (matar),red chilli powder,tomato ketchup,cinnamon stick (dalchini),cumin seeds (jeera),onion,garlic,ginger paste,green chillies,garam masala powder,sunflower oil

Dry fenugreek cream only recipe, 1/2 Cinnamon Stick (Dalchini),Salt - to taste,1 tablespoon Garlic - finely chopped,1/2 cup Tomatoes - finely chopped,1/4 teaspoon Ginger - paste,1/4 teaspoon Garam masala powder,1/4 teaspoon Red Chilli powder,1/2 cup Onion - finely chopped,2 Green Chillies - chopped,300 grams Methi Leaves (Fenugreek Leaves) - finely chopped,1 tablespoon Tomato Ketchup,1 Bay leaf (tej patta),1/2 cup Green peas (Matar),2 tablespoon Fresh cream,1-1/2 tablespoon Sunflower Oil,1/2 teaspoon Cumin seeds (Jeera), 40, North Indian Recipes, To begin with Dry Methi Malai Matar, firstly wash fresh methi twice with clean water and chop these washed leaves finely.Peel fresh peas or use frozen green peas and boil them.Heat a pan and add 1 teaspoon of oil and put the chopped Methi leaves, and saute them until all the water gets steamed up and methi becomes dry.
Take out from the pan and transfer it to the bowl.Add oil in the same pan with bay leaf, cinnamon stick and cumin seeds.
After 30 seconds add finely chopped garlic, onion and chopped green chilies.
Let it cook till the onions turn light brown and soft.Once it is done, add tomatoes and let them saute for about 2 minutes.Add all the spices mentioned in the ingredients and cook it for few seconds more.After few seconds, add fresh cream/malai and let it cook for a minute or two.After a minute or two, add sauted and dried methi and boiled green peas in it, then stir it for a few seconds.Add tomato ketchup into it and mix everything properly.
Cover it with a lid and cook for another 5 minutes.
After 5 minutes switch off the gas and your dish is ready.Serve Dry Methi Malai Matar with Besan & Atta Ki Roti, Missi Roti or Whole Wheat Palak Naan., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Waagmi_Soni/METHI_MALAI_MATAR__Dry_Version_Low_Calorie.jpg, 15
Ingredients: salt,kalonji (onion nigella seeds),mustard oil,sugar,dry red chillies,poppy seeds,bottle gourd (lauki),potato (aloo),turmeric powder,green chillies

Lau's Peel Fried Recipe - Bottle Guard Peel Steam Free, 1 teaspoon Sugar,4 Green Chillies - cut lengthwise,Salt - to taste,1 teaspoon Kalonji (Onion Nigella Seeds),1 tablespoon Poppy seeds,3 tablespoons Mustard oil,2 cups Bottle gourd (lauki) - peels,2 Dry Red Chillies,1 teaspoon Turmeric powder (Haldi),2 Potatoes (Aloo) - sliced, 55, Bengali Recipes, To begin the Lau Er Khosha Bhaja recipe, first peel the bottle gourd and slice the peel very thin.
Peel the potato and slice it thin too.Heat mustard oil in a frying pan over medium heat.
Once the oil is slightly hot, add dry red chillies and kalonji seeds.After it start crackling, first add potato slices, sprinkle salt and stir.
Cover the pan and cook the potatoes on medium heat until lightly cooked.When the potatoes are slightly soft, add slices of bottle gourd peels, cover the pan and cook until the bottle gourd peels soften.
This will take a couple of minutes.Once done add turmeric powder, green chillies, salt, poppy seeds and sugar.
Saute the Lau Er Khosha Bhaja until all the masala is well combined into the Lau Er Khosha Bhajabhaja.Check the salt to taste and adjust the spices accordingly.
Once done, transfer the Lau Er Khosha Bhaja to a serving bowl and serve hot.Serve Lau Er Khosha Bhaja Recipe along with Steamed Rice, Bengali Style Lau die Tetor Dal and a bowl of Curd for your everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/usashis-gmail.com/Lau_er_Khosa_Bhaja_Bottle_gourd_peel_stir_fry.jpg, 10
Ingredients: fish sauce,salt,corn flour,mango (ripe),virgin olive oil,cloves garlic,sriracha sauce,water,sriracha sauce red chilli sauce,virgin olive oil grill the chicken,lemon,chicken breasts

Spicy Mango Lime Grilled Chicken Recipe, 1 tablespoon Extra Virgin Olive Oil,1 teaspoon Sriracha sauce,2 Chicken breasts,Extra Virgin Olive Oil - to grill the chicken,Salt - to taste,4 cloves Garlic - finely chopped,2 tablespoons Lemon juice,1 teaspoon Honey,1 Mango (Ripe) - made into a puree,1 teaspoon Fish sauce,1/4 cup Water,2 tablespoons Sriracha sauce - or any red chilli sauce,1 tablespoon Corn flour, 80, Continental, To begin making the Spicy Grilled Lime & Mango Chicken Recipe we will first make the marinade.
To make the marinade in a mixer jar combine, the ripe mango with sriracha sauce, fish sauce, lemon juice, olive oil and garlic.
Grind this into a smooth paste and set aside.
You will have approximately 1 cup of the marinade mixture.
You can add additional ripe mangoes if you would like more sauce.Wash the chicken breasts thoroughly and make diagonal slits on the surface of the breasts.
In a mixing bowl, place the chicken breasts and pour this marinade over it.
Marinade for about an hour.
 Cover the chicken and keep it aside, while it is marinating.Heat a grill pan on medium heat and brush some oil on it.
Ensure the pan is well heated.
Once the chicken has been marinated for an hour, place it on the hot grill pan and cook it for about 3-4 minutes on each side, or until well done, ensuring the chicken has cooked through nicely.
Ensure not to over cook as the chicken then becomes hard and rubbery.Once it is well cooked, remove it from the pan and allow it to rest on a plate.
Transfer the remaining marinade into a saucepan, add in some more sriracha sauce, some honey and bring it to a single boil.
Next in a small bowl make a slurry of the corn flour along with the water and add it to the saucepan which has the mango mixture and bring it to a boil and allow the sauce to thicken.Turn off the heat.
Observe the sauce has thickened and has a nice sheen on it.
This will be the sauce for our Spicy Grilled Lime & Mango Chicken Recipe.Once done, spoon the Mango Sauce on a platter and place a portion of the grilled chicken and serve hot.Serve Spicy Grilled Lime & Mango Chicken as an appetizer with some lemon wedges along with the sauce.Or you could also serve it as a main along with Buttered Herbed Rice Recipe or Garlic Bread With Herb Butter Recipe and some Roasted Mushroom Recipe for a steak style meal.
Finish of with a dessert of Greek Yogurt Chocolate Mousse Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Spicy_Grilled_Lime__Mango_Chicken_Recipe__1600.jpg, 12
Ingredients: salt,french loaf other bread,nutmeg powder,butter cold,cloves (laung) ground,milk,sugar,vanilla,pumpkin,brown sugar (demerara sugar),eggs,walnuts,cinnamon powder (dalchini)

Overnight Pumpkin French Toast Baked Casserole Recipe, Salt - to taste,2 tablespoon Sugar,1 teaspoon Vanilla Extract,1-1/2 teaspoon Cinnamon Powder (Dalchini),1/2 cup Walnuts,1/2 cup Brown Sugar (Demerara Sugar),1/2 cup Milk,Nutmeg powder - pinch,1/4 teaspoon Cloves (Laung) - ground,1/3 cup Butter - cold/sliced,4 cups French Loaf - diced or any other bread,2 Whole Eggs,1/2 cup Pumpkin puree, 535, Continental, To start making Overnight Pumpkin French Toast Baked Casserole, first get all the ingredients ready.
If you don't have french loaf, you can also use regular bread or even croissants to make this French Toast.
In a medium bowl whisk eggs, vanilla extract, sugar, salt, ground cloves, ground cinnamon, ground nutmeg, brown sugar, pumpkin puree together, do not work too much just stir to combine.Add milk and stir well again.
Grease 8 x 8 baking dish with some butter.
Arrange and level the diced bread.
Pour the prepared egg mixture over the top making sure its covered all over the bread.Use a spatula and stir to coat.
Cover up with a plastic wrap and refrigerate overnight.
Next day preheat oven to 180 C.Remove the plastic wrap and place some sliced butter all over on the top.
Sprinkle the walnuts.
Bake uncovered for 40 to 45 minutes or until the knife poked in the center comes out clean.
Cool down for 10 minutes and serve.Serve Overnight Pumpkin French Toast Baked Casserole along with Chocolate Banana Smoothie for a super filling breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Overnight_Pumpkin_French_Toast_baked_Casserole.jpg, 13
Ingredients: salt bit,ghee bind,coconut,jaggery,water,rice flour

Coconut Kozhukattai Recipe, Salt - a bit,150 grams Rice flour,Ghee - as required to bind,50 grams Fresh coconut,80 grams Jaggery,Water - as needed, 30, Tamil Nadu, To begin making Coconut Kozhukattai Recipe, powder the jaggery in a ammikallu or by pounding or in a mixer grinder, sieve the flour and add them in a large bowl.Add the grated coconut, little ghee and salt to it.Boil the water in a saucepan, and add to the mixture in the mixing bowl, little by little, while kneading the mixture into a soft dough.Shape the dough into small balls.Prepare a steamer and preheat the vessel till the water beneath the steamer plate is boiling and steaming.Arrange the kozhukattai on the steamer plate.Steam cook the balls in a preheated steamer for approximately ten minutes or till steamed and cooked well.Serve Coconut Kozhukattai Recipe as a dessert or as a snack with Turmeric Milk Recipe (Haldi Doodh)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/contact-tastepot.com/Coconut_Kozhukkattai_recipe_edited1.jpg, 6
Ingredients: salt,pears green,basil leaves,peanuts (moongphali),black pepper powder,alfalfa sprouts,balsamic vinegar,brie cheese

Pear And Alfalfa Sprouts Salad Recipe, 4 Basil leaves - shredded,Salt - to taste,1/2 teaspoon Black pepper powder,1 tablespoon Balsamic Vinegar,1 tablespoon Brie cheese - thinly sliced (optional),1 tablespoon Roasted Peanuts (Moongphali) - coarsely pounded,2 Pears - crispy green,1/2 cup Alfalfa Sprouts, 30, Continental, To begin making the Pear And Alfalfa Sprouts Salad, wash and slice pears in thin slices and add it to a large salad bowl.Combine all ingredients together along with the sliced pears until just about combined.
Make sure the sprouts and pear are dry.
Wet ingredients can lead to limp salads.Serve the Pear And Alfalfa Sprouts along with a warm toasted garlic bread and Vegetable Clear Soup With Lemon Grass Recipe for light or dinner, garnished with a few basil leaves for a light lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Pear_and_Alfa_Alfa_Sprouts_Salad.jpg, 8
Ingredients: wheat brown bread,salt,mozzarella cheese,onion,cheddar cheese,black pepper powder,butter,dried oregano

Onion And Cheese Pepper Sandwich Recipe, Salt - to taste,1/2 teaspoon Dried oregano,1/2 cup Cheddar cheese - grated,1/2 cup Mozzarella cheese - grated,1/2 cup Onions - finely chopped,1 tablespoon Butter,1 teaspoon Black pepper powder,8 Whole Wheat Brown Bread, 30, Continental, To begin making Onion and Cheese Pepper Sandwich Recipe, take a medium sized bowl, add the grated cheese, finely chopped onions, black pepper powder and oregano.Mix all the ingredients well and keep aside.Take a slice of bread, place enough filling and press it tightly with another slice.
Likewise, prepare the other 3 sets of the sandwich.Heat butter in a skillet on medium flame, place a set of sandwich, cook until the bottom turns golden brown.
Flip over and cook the other side too.Similarly, grill the other three sets of sandwiches in the skillet with enough butter.Serve the Onion and Cheese Pepper Sandwich Recipe in kids lunch box or as an after school snack along with a fruit smoothie., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Onion_and_Cheese_Pepper_Sandwich_Recipe.jpg, 8
Ingredients: green chillies,salt,ginger,spinach,ghee,cardamom (elaichi) podsseeds,ajwain (carom seeds),red chilli powder,cloves garlic,cinnamon stick (dalchini),chicken,onion,cloves (laung),garam masala powder

Saagwala Chicken  Recipe - Palak Chicken Curry, 2 inch Ginger,2 Green Chillies,300 grams Spinach - roughly chopped,1 teaspoon Garam masala powder,2 tablespoons Fresh cream,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Red Chilli powder,1 teaspoon Ajwain (Carom seeds),2 inch Cinnamon Stick (Dalchini),2 tablespoons Ghee,350 grams Chicken,2 Onion - thinly sliced,3 Cloves (Laung),6 cloves Garlic, 70, North Indian Recipes, To begin making the Saagwala Chicken recipe, firstly clean, wash the chicken breast and cut into small to medium sized pieces and keep the legs if you are using it.
Into a pressure cooker, add the chopped spinach leaves, green chillies, along with 2 tablespoons water and pressure cook for 1 whistle and turn off the heat.Release the pressure immediately by running it under cold water.
Open the cooker and allow the spinach to cool.
It's important to open the spinach immediately, so the spinach remains green.Once the spinach cools, place it in a mixer grinder and make a puree.
Keep the palak puree/ spinach puree aside.Heat a heavy bottomed pan with ghee, add ajwain, cloves, cinnamon, cardamom and saute it for about 10 seconds.Add the ginger, garlic and onions and saute until the onions turn translucent.
Add the chicken, salt and red chilli powder, garam masala powder and stir to combine.Cover the pan and cook the chicken on low heat until it gets cooked completely.
Sprinkle a little water if required and cook the chicken until it is done.Finally, pour the spinach puree and cream.
Mix everything well and let the Palak Chicken / Saagwala Chicken simmer for 4 to 5 minutes until the gravy chickens.Once the Saagwala Chicken is done, check the taste and adjust the salt accordingly.Serve Saagwala Chicken Recipe along with Burani Raita and Butter Garlic Naan Recipe for a weekend dinner along with your family.
You can also serve Kachumber Salad with this meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/palak-or-spinach-chicken-or-murg-saagwala_2_1600.jpg, 14
Ingredients: hung curd (greek yogurt),pistachios,rose water,britannia cheese classic,cardamom powder (elaichi),multigrain digestive oat biscuits,motichoor ladoos store bought,butter

Motichoor Ladoo Yogurt Cheesecake Recipe, 12 Multigrain Digestive Oat Biscuits,2 tablespoons Butter - softened,1 teaspoon Cardamom Powder (Elaichi),1-1/2 cups Hung Curd (Greek Yogurt),2 tablespoons Honey,10 Motichoor Ladoos - Homemade or store bought,1/2 cup Pistachios - sliced for garnish,1-1/2 cups Britannia Cheese Spread - Classic,1 tablespoon Rose water, 30, Fusion, To begin making Motichoor Ladoo Yogurt Cheesecake Recipe first we will make the biscuit base.Add biscuits to a chopper or a food processor and pulse the biscuits till you get a nice even grainy mixture.
Remove mixture to a large bowl and add the softened butter to the biscuit crumbs.Mix the biscuits and the butter using your hands until the butter is well combined with the biscuits.The texture should be such that when you hold the crumb mixture together, it should form a lump and when you leave it, it should break apart.
Keep this aside.In a large mixing bowl, crumble the motichoor ladoos and keep aside.To make the hung curd & cream cheese layerInto a stand mixer add the hung yogurt and cream cheese and whisk until both the ingredients are well combined until you notice stiff peaks.After the Hung curd and the cream cheese have combined add in the honey, rose water and cardamom powder.Whisk again to combine all the ingredients of the cheesecake mixture.
Whisk till the mixture has soft peaks and looks smooth.
This will take another two minutes on high speed.To assemble the Motichoor Ladoo Yogurt CheesecakeYou can assemble these in shot glasses, as they are a perfect dessert serving and makes you feel light and satisfied.Take a shot glass and layer the bottom with a teaspoon of the biscuit base.
Press it down firmly with the spoon to get a firm layer.Next add the yogurt cream cheese mousse and top it up with the motichoor ladoo crumble.
And finally garnish with pistachio slivers.Refrigerate the Motichoor Ladoo Yogurt Cheesecake for at least 4 to 5 hours and then serve.
Serve Motichoor Ladoo Yogurt Cheesecake after a delicious of Mixed Vegetable Pulao, Paneer Makhani and Tomato Onion Cucumber Raita.
It will make a perfect dessert for parties during festivals like Holi, Diwali, Raksha Bandhan etc., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Motichoor_Ladoo_Cheese_cake_Recipe_7_1600.jpg, 8
Ingredients: tomato,cumin powder (jeera),coriander (dhania) leaves,potato (aloo),green moong sprouts,chaat masala powder,red chilli powder,sweet chutney (date tamarind),onion,lemon,pav buns,green chutney (coriander mint),butter

Chatpata Aloo Moong Sprouts Recipe With Buttered Pav Buns, 1/2 teaspoon Cumin powder (Jeera),1 Potato (Aloo) - boiled,1/4 cup Onion - finely chopped,1 teaspoon Green Chutney (Coriander & Mint),1/2 teaspoon Chaat Masala Powder,1/4 cup Tomatoes - deseeded and finely chopped,1 tablespoon Coriander (Dhania) Leaves - finely chopped,2 Pav buns,1 teaspoon Sweet Chutney (Date & Tamarind),1/2 teaspoon Lemon juice,1/2 cup Green Moong Sprouts,1/2 teaspoon Red Chilli powder,1 teaspoon Butter -, 40, Indian, To begin making the Chatpata Aloo Moong Sprouts Recipe With Buttered Pav Buns, we will first make the moong sprouts filling.
*For the Green Moong Sprouts and Aloo fillingYou can use either store bought green moong sprouts or learn  How to make Sprouts at HomeIn a mixing bowl, combine the green moong sprouts, potato, onion, tomato, green chutney, sweet chutney, chaat masala, cumin powder, red chilli powder,  lemon juice,  coriander leaves and toss well to combine.
 Check the salt and spices of the chatpata moong sprouts and adjust according to taste.*To assemble the Chatpata Moong Sprouts And Aloo With Butter PavSlice the pav buns into two horizontally, spread butter.
Heat a tawa on medium heat, place the buttered side of the pav buns on the tawa.Toast the pav buns until golden brown in colour on both sides.Remove the buttered pav buns from the tawa and set aside on a serving platter.Spoon the chatpata aloo and moong sprouts filling on the inside of the pav, like that a of a sandwich and serve.Serve Chatpata Aloo Moong Sprouts Recipe With Buttered Pav Buns along with Gujarati Khandvi, Pani Puri Recipe and Dahi Vada for a delicious chaat party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Chatpata_Moong_Sprouts_And_Aloo_With_Butter_Pav_.jpg, 13
Ingredients: turmeric powder,salt,ginger,ghee,coconut,cinnamon,sugar,chana dal,dry red chillies,bay leaf,green chillies,cumin seeds

  Bengali Style Cholar Dal Recipe, 1 cup chana dal, 1/2 cup coconut - cut into small pieces, 1 tsp turmeric powder, 1 inch ginger - peel and tighten, 1 tbsp ghee, 1 bay leaf, 1 tsp sugar, 3 dry red chillies, 1 inch cinnamon, salt - as per taste, 2 long, 2 green chilies - cut straight and thin, 1/2 teaspoon cumin seeds, 40, Bengali Recipes, To make Bengali style Cholar dal recipe, first soak the dal and keep it aside for 1 hour.
Pour this lentil in a pressure cooker with 2-1 / 2 cups of water and cook it till 2 years come.
Heat ghee in a pan.
Add coconut to it and cook till it turns golden.
Remove and keep the coconut aside.
After the dish is cooked, put it in a saucepan and turn on the gas.
Add turmeric powder, salt, sugar and cook for 5 to 6 minutes.
Now heat ghee in a tempering pan for tempering.
Add cumin seeds, dry red mirch, long, bay leaves, green chillies, ginger and cook for 15 seconds.
Turn off the gas.
Add this tempering to the dal with coconut and mix well.
Cook for 2 more minutes and turn off the gas.
Serve Bengali Style Cholar Dal Recipe with Bengali Lachhi and Began Bhaja for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Archana_Doshi/Bengali_Style_Cholar_Dal_Recipe_Chana_Dal_5.jpg, 12
Ingredients: salt,ginger,lemongrass stalks,thai basil leaves,black peppercorns,cloves garlic,spring onion (bulb greens),coriander (dhania) leaves,coriander (dhania) seeds,cumin seeds (jeera),peanuts (moongphali),coconut milk,chicken breasts,green chillies,sunflower oil

Chicken In Thai Basil Sauce Recipe, 2 Green Chillies,1/4 cup Roasted Peanuts (Moongphali) - lightly crushed,Salt - to taste,1 teaspoon Cumin seeds (Jeera),200 grams Chicken breasts - cleaned and cut into strips,1/4 cup Spring Onion (Bulb & Greens),1 inch Ginger,5 Whole Black Peppercorns,2 sprig Coriander (Dhania) Leaves,1 teaspoon Coriander (Dhania) Seeds,1 tablespoon Sunflower Oil,1/2 cup Coconut milk,2 Lemongrass - stalks,1/2 cup Thai basil leaves,6 cloves Garlic, 35, Thai, To begin making the Chicken In Thai Basil Sauce we will first make the fresh Thai basil paste .
To make the Thai basil paste in a mixer grinder jar add, the Thai basil leaves, lemongrass, garlic, peppercorns, spring onion bulbs and greens, green chillies, ginger, coriander seeds, cumin seeds, salt to taste and coriander leaves.
Grind this to fine paste with some water.
Transfer to a bowl and set aside.
Heat a shallow frying pan with oil on medium flame, once the oil is hot add the freshly ground Thai basil paste and cook for a few minutes, until the raw smell goes away.
This will take about 5 minutes.
You will see that the water would've evaporated and the raw smell would've gone away.
Now add the chicken strips, sprinkle a few drops of water and cook on medium-high flame to cook the chicken.
Once the chicken is almost cooked, add the coconut milk and the roasted peanuts and mix it well to combine with the chicken.
Ensure the thai basil sauce has coated well around the chicken.
Turn off the flame and serve hot.Serve Chicken In Thai Basil Sauce as appetizer along with a meal of Thai Raw Papaya Salad Recipe With Lemon Peanut & Honey Dressing followed by a main course of Spicy Vegetarian Thai Noodle Bowl Recipe.
Finish the meal with a dessert of Khao Neeo Mamuang - Thai Sweet Sticky Rice With Mango, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Chicken_In_Thai_Basil_Sauce_Recipe_-14_1600.jpg, 15