anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ghee,coconut,mustard seeds,curry leaves,curd,dry red chillies,methi seeds (fenugreek seeds)

Menthe / Fenugreek Seeds Tambli Recipe (Karnataka Recipes), 1/2 teaspoon Mustard seeds,3 Dry Red Chillies,Salt - to taste,1 teaspoon Ghee,1/2 teaspoon Ghee,1/4 cup Fresh coconut - grated,1 Curry leaves - few,2 teaspoons Methi Seeds (Fenugreek Seeds),1-1/2 cup Curd (Dahi / Yogurt), 30, Karnataka, To begin making the Menthe/Fenugreek Seeds Tambli Recipe, heat ghee in a kadai or a heavy bottomed pan.
Add methi seeds and dry red chillies to it.
Roast them until methi seeds and red chilies turn brownish and aromatic.
Once done transfer to a plate .In a mixer grinder, blend the methi seeds along with grated coconut, salt and little yogurt to make a smooth paste.
You can add a little water to the mixture.Transfer the methe and coconut mixture to a serving bowl .
Add the remaining yogurt and stir well.
Add salt and check the taste.
The final step is to make the seasoning.
Heat ghee in the small tadka pan over medium heat.Once hot add mustard seeds and allow it to crackle.
When they splutter add curry leaves and turn off the heat.
Pour this seasoning on the Menthe Tambli and give a gentle stir.
The Menthe Tambli is ready to be served.Serve the Menthe / Fenugreek Seeds Tambli as a side dish along with your main course meal for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha_Kalluraya/Menthe_Fenugreek_Seeds_Tambli_Recipe_Karnataka_Recipes-1.jpg, 8
Ingredients: salt,ginger,peanut butter,coriander (dhania) leaves,spaghetti pasta pad thai noodles (whole wheat),sesame (gingelly) oil,soy sauce,baby spinach,cloves garlic,red chilli flakes,leek ith white green parts,brown sugar (demerara sugar),peanuts (moongphali),pepper,coconut milk,red chilli sauce

Thai Style Noodles With Spinach And Leeks Recipe, 1/2 teaspoon Red Chilli sauce,1/4 teaspoon Red Chilli flakes,200 grams Spaghetti Pasta - or pad thai noodles (whole wheat),1 Coriander (Dhania) Leaves - roughly chopped,1 tablespoon Soy sauce,Salt and Pepper - as needed,1 Leek - ith white and green parts,1/4 kg Baby spinach - roughly chopped,1 teaspoon Brown Sugar (Demerara Sugar),1 teaspoon Peanut Butter,1 clove Garlic - minced,1/3 cup Roasted Peanuts (Moongphali) - pounded,1/2 teaspoon Ginger - grated,1 tablespoon Sesame (Gingelly) Oil,1/3 cup Coconut milk, 40, Thai, To start making Thai noodles With Spinach And Leeks, in a small bowl mix together red pepper flakes, coconut milk, peanut butter, soy sauce, brown sugar, chili garlic sauce and keep aside.Bring a quart of water to boil with salt in a large pot.
Add the noodles and cook according to the package instructions.
Drain the noodles and keep aside.
Drizzle a teaspoon of oil over the noodles, so it does not get sticky.Heat a tablespoon of oil in the same skillet.
Add the leeks along with ginger and garlic.
Saute until translucent and you can smell the aromas coming through.Add the spinach and saute for a minute.
Add the prepared coconut milk sauce and cook until it thickens.
Stir in the cooked noodles, the  fresh coriander leaves and peanut.
Check the salt and pepper and adjust to suit your taste.Once done, turn off the heat and serve warm.Serve the Thai Style Noodles With Spinach And Leeks as a quick and easy weeknight dinner along with a Vegetarian Thai Massaman Curry.
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Ingredients: salt,macaroni pasta,virgin olive oil,black peppercorns,stalks parsley leaves,broccoli,lemon,feta cheese,cherry tomato,dried oregano

Pasta Salad With Broccoli & Feta Cheese Recipe, 250 grams Macaroni pasta,1 tablespoon Lemon juice,1/2 cup Cherry tomatoes - cut into half,Salt - to taste,2 teaspoons Whole Black Peppercorns - freshly pounded,1/2 cup Broccoli - cut into small florets,1/4 cup Feta Cheese - crumbled,4 tablespoon Extra Virgin Olive Oil,2 teaspoon Dried oregano,1 Lemon juice,2 Stalks Parsley leaves - finely chopped, 40, Italian Recipes, To begin making Pasta Salad With Broccoli & Feta Cheese Recipe,To Cook the PastaIn a large pot, add water and bring it to a boil.
Once the water has boiled, add a teaspoon of salt.Add the pasta to the boiling water and cook until the pasta is cooked till al dente (just cooked).
This process should take a good 12-15 minutes to get an al dente pasta.Once the pasta has cooked, drain the water and run the cooked pasta under running water to stop the cooking process and prevent the pasta from sticking to each other.Drizzle some oil on top of pasta and make sure to coat all of the pasta with the oil so that the pasta doesn't stick to each other.To Make the Pasta Salad With Broccoli & Feta Cheese RecipeCook the broccoli florets in a pressure cooker with 2 tablespoon of water for 1 whistle and immediately remove the pressure under running tap water, this is done to keep the broccoli fresh and tender.
In a small mixing bowl, prepare the dressing by adding parsley leaves, oregano, lemon juice, crushed peppercorns, salt along with olive oil.
Whisk well until it combines.
Take a large mixing bowl, add cooked pasta (cold/at room temperature), veggies - broccoli, cherry tomatoes,crumbled feta cheese and dressing to it.
Toss everything together gently and adjust the seasoning.Serve Pasta Salad With Broccoli & Feta Cheese Recipe Roasted Vegetable Pizza Pockets, Cream of Celery Soup and Yogurt Panna Cotta to make a complete weekend dinner menu.
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Ingredients: cashew nuts,idli dosa batter,salt,sunflower oil grease,spinach,red chilli powder,garam masala powder

Healthy Spinach Idli Recipe (Steamed Spinach Savory Cake), 2-3 cups Spinach - roughly chopped,Salt - to taste,1 pinch Garam masala powder,Sunflower Oil - to grease,1 teaspoon Red Chilli powder,5-6 Cashew nuts - slit (optional),3 cups Idli Dosa Batter, 20, South Indian Recipes, To prepare Healthy Spinach Idli Recipe (Steamed Spinach Savory Cake), get ready with all ingredients.
Wash the spinach leaves and keep aside.Blanch them in hot water for 3 minutes.
When cooled, puree them in a mixer/blender.Pour a cup of idli batter in a mixing bowl and transfer the spinach puree into the bowl, and add salt, red chilli powder, garam masala and mix well with a fork.Grease the idli molds in idli steamer using oil, put a spoonful of the batter into idli molds, add a piece of cashew nut on top of the batter and steam for 10 to 12 minutes or till the idlis are cooked.Cool a bit and de-mould the Steamed Spinach Savory Cakes with the help of spoon, or smooth side of a knife.Serve Healthy Spinach Idli Recipe (Steamed Spinach Savory Cake) with Kadale Chutney or Thakkali Vengayam Sambar Recipe (Tomato Onion Sambar) for a nice combination for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jolly_Makkar/Healthy_Spinach_Idli_Recipe.jpg, 7
Ingredients: mint leaves (pudina),peaches canned,sugar,coconut milk,butter,walnuts

Roast Peaches with Coconut Walnut Sauce Recipe, 1 Peaches - sliced (I used canned,3 tablespoons Walnuts - crushed,1 tablespoon Butter,2 tablespoons Sugar,Mint Leaves (Pudina) - few,4 tablespoons Walnuts - powdered,2 teaspoons Butter,120 ml Coconut milk, 60, Continental, To make the Roast Peaches with Coconut Walnut Sauce, we will first make the sauce.For the sauce, heat butter in a frying pan over low flame.
When the butter melts, add walnut powder and cook, stirring continuously till the walnuts smell lightly roasted.Gradually stir in coconut milk and cook, stirring continuously till the sauce simmers.
Remove from flame and keep aside.For the peaches, heat butter in a frying pan over medium flame.
Add sugar and cook till the sugar is caramelised to rich golden brown.
Add peaches and toss well to coat.
Roast in the pan for a minute.To serve, divide the sauce equally over 4 dessert plates and spoon peaches over it.
Sprinkle with walnuts and mint and serve immediately.Sprinkle with walnuts and mint and the Roast Peaches with Coconut Walnut Sauce immediately.
, https://www.archanaskitchen.com/images/archanaskitchen/Chefs/Chef_Vikas_Khanna/Roast_Peaches_with_Coconut_Walnut_Sauce_Vikas_Khanna_Recipe_1600.jpg, 6
Ingredients: salt,green chilli,coriander (dhania) leaves,coconut,mustard seeds,asafoetida (hing),green moong sprouts,carrot,mango,lemon,cucumber,coconut oil

South Indian Style Green Moong Sprouts, Raw Mango Salad Recipe, 1/2 cup Carrot (Gajjar) - grated,2 tablespoons Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Mustard seeds,Salt - to taste,1/2 cup Cucumber - chopped,2 teaspoons Fresh coconut - grated(optional),1 Green Chilli - chopped,1 tablespoon Coconut Oil,2 teaspoons Lemon juice,1/4 teaspoon Asafoetida (hing),1/2 cup Green Moong Sprouts,1/2 cup Mango (Raw) - finely chopped, 10, South Indian Recipes, To begin making the South Indian Style Green Moong Sprouts, Raw Mango Salad Recipe, we need to keep the sprouts ready.For this we can either use store bought green moong sprouts, or follow the link  How to make Sprouts at Home.
 In a mixing bowl, combine chopped mangoes, grated carrots, green moong sprouts, green chilies and finely chopped coriander leaves.
Add salt to taste, lemon juice and  grated coconut (optional).
Stir well to combine.The next step is to prepare the tempering.
In a small saucepan, heat oil in a heavy bottomed pan.
Once the oil is hot, add mustard seeds and allow the mustard seeds to sputter.
Once done add in the asafoetida and immediately remove from heat.Add this tempering to the mixed Green Moong Sprouts  with Raw Mango and toss well.
Serve crunchy, spicy, healthy mango, sprouts and corn salad at room temperature or as I love it, slightly chilled.
Serve this delicious South Indian Style Green Moong Sprouts, Raw Mango Salad Recipe with Mysore Rasam Recipe, Steamed Rice  and Curd Rice Recipe With Mint Flavour for a simple healthy meal.
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Ingredients: salt,green chilli,chaat masala powder,carrot,coriander (dhania) leaves,cucumber de seeded,lemon,peanuts (moongphali),black pepper powder,beetroot

Beetroot, Carrot & Cucumber Salad with Peanuts Recipe , Salt - to taste,1 teaspoon Lemon juice,4 sprig Coriander (Dhania) Leaves - chopped,1 Green Chilli - chopped,1 Cucumber - de seeded and chopped,2 Carrot (Gajjar) - grated,2 Beetroot - grated,1 teaspoon Chaat Masala Powder,4 tablespoon Roasted Peanuts (Moongphali),1 teaspoon Black pepper powder, 30, North Indian Recipes, To begin making the Beetroot, Carrot & Cucumber Salad with Peanuts Recipe, we will first grate the vegetables and keep it ready in bowl.In a mixing bowl, add all the ingredients- beetroot, carrot, cucumber, roasted peanuts.
green chilli, coriander leaves, lemon juice, pepper powder, chaat masala powder, salt to taste and mix well.Check for seasonings and adjust according to your taste and serve.Serve the Beetroot, Carrot & Cucumber Salad with Peanuts Recipe as a side dish along with tehri pulao and Palak Raita Recipe by the side.
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Ingredients: cashew nuts,coriander (dhania),salt,ginger,asafoetida (hing),carrot centimetre cubes,cloves garlic,black peppercorns,poppy seeds,lemon,green beans (french beans) similarly,mint leaves (pudina),mango centimetre cubes,turmeric powder,green chillies

Instant Mixed Vegetable Pickle Recipe, 20 Green Chillies,2 tablespoons Poppy seeds,3 Mango (Raw) - diced into 1/2 centimetre cubes,3 Lemons - juiced,Salt - to taste,3 inch Ginger - finely chopped,20 cloves Garlic,100 grams Carrot (Gajjar) - diced into 1/2 centimetre cubes,3 inch Ginger,1 tablespoon Whole Black Peppercorns,Coriander (Dhania) Leaves - small bunch,Mint Leaves (Pudina) - small bunch,1/4 teaspoon Asafoetida (hing),1 teaspoon Turmeric powder (Haldi),50 grams Cashew nuts,100 grams Green beans (French Beans) - chopped similarly, 40, Indian, To begin making the Instant Mixed Vegetable Pickle recipe, clean and dry all the vegetables on a kitchen towel.Chop them finely and tip them into a mixing bowl and add the juice of one lemon and a teaspoon of salt and mixed through the vegetables.In a small mixing jar, add the ingredients for the marinating paste and grind to a smooth paste in a grinder without adding any water.Mix this paste through the vegetables and let it sit for at least 2 hours before serving.It stays fresh for a week to a fortnight and needs to be kept in the fridge at all times.Serve Instant Mixed Vegetable Pickle with curd rice for a comforting week day meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Instant_Mixed_vegetable_pickle.jpg, 15
Ingredients: salt,cumin powder (jeera),kalonji (onion nigella seeds),parangikai pumpkin,mustard oil,mustard seeds,fennel seeds (saunf),methi leaves (fenugreek leaves),dry red chilli,cumin seeds (jeera),methi seeds (fenugreek seeds),turmeric powder,green chillies

Methi Kumro Recipe - Bengali Style Fenugreek Leaves and Pumpkin Stir Fry, 1/4 teaspoon Kalonji (Onion Nigella Seeds),1.5 cups Methi Leaves (Fenugreek Leaves) - roughly chopped,1 Dry Red Chilli,2 cups Kaddu (Parangikai/ Pumpkin) - cut into cubes,1 teaspoon Cumin powder (Jeera),1/4 teaspoon Fennel seeds (Saunf),Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,2 Green Chillies - finely chopped,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Turmeric powder (Haldi),1 tablespoon Mustard oil, 25, Bengali Recipes, To begin making the Methi Kumro Recipe (Bengali Style Fenugreek Leaves and Pumpkin Stir Fry), clean, deseed the yellow pumpkin and cut them into bite sized cubes and keep aside.Likewise, clean the fenugreek leaves, roughly chop them and keep aside.Heat mustard oil in a pan, and bring it to the smoking point.To this add the dried red chilli and panch phoron spices - mustard, cumin, fennel, fenugreek and onion seeds.
Let it crackle.Add the pumpkin cubes and saute for 2 minutes.
Add in the turmeric, cumin powder, season with salt and mix well.Add in the fenugreek leaves and mix well.
Close it with a lid and let the pumpkin cubes cook till soft yet retaining its shape.Pumpkin will release a lot of water, so once the cubes are cooked well, increase the heat, saute until the water from the dish totally evaporates and you have a dry sabzi.Once the veggies are dry and well coated with spices, switch off the heat.Serve Methi Kumro Recipe (Bengali Style Fenugreek Leaves and Pumpkin Stir Fry) along with Cholar Dal Recipe, and Steamed Rice for a simplified Bengali themed weekday lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Methi_Kumro_Recipe_Bengali_Style_Fenugreek_Leaves_and_Pumpkin_Stir_Fry.jpg, 13
Ingredients: tomato,salt,kashmiri red chilli powder,green chilli,bay leaf (tej patta),ginger garlic paste,cashews,kasuri methi (dried fenugreek leaves),butter,garam masala powder

Kaju Butter Masala Recipe, 1 teaspoon Kashmiri Red Chilli Powder,1 teaspoon Garam masala powder,1 cup Whole cashews,Salt - to taste,1 tablespoon Butter,1 Green Chilli - slit,1 tablespoon Ginger Garlic Paste,1 Bay leaf (tej patta),1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) - crushed for garnish,4 Tomatoes,3 tablespoons Fresh cream, 30, North Indian Recipes, To begin making Kaju Butter Masala Recipe, wash and blanch the tomatoes in enough water, once cool, remove the skin and make a smooth paste along with 8 cashews using a mixer grinder.
Keep aside.Heat butter in a heavy bottomed pan, add the whole cashews and fry until they turn golden and remove them into a plate.
Keep aside until further use.To the same pan add the bay leaf, ginger garlic paste and saute for a minute.
Add the tomato cashew puree, green chilli and cook for 2 minutes.Add the red chilli powder, 2 cups water, season with salt and let it simmer for 5 minutes until the gravy becomes thick and comes together.Add the fried cashews, garam masala powder and simmer for 5 minutes so that the cashews become a little soft.Add the cream and mix well.
Simmer for another 2 minutes and switch off the heat.Slightly crush the kasuri methi between your palms and add it as a garnish over the prepared Kaju Butter Masala.Serve the Kaju Butter Masala Recipe, along with Butter Naan, Tandoori Aloo, Salad for a delicious Weekend Lunch.
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Ingredients: salt,bay leaf (tej patta),fennel seeds (saunf),coriander (dhania) leaves,potato (aloo),red chilli powder,onion,cinnamon stick (dalchini),cumin seeds (jeera),coriander powder,turmeric powder,cloves (laung),cabbage (patta gobi muttaikose),sunflower oil

Aloo Patta Gobi Sabzi Recipe - Potato Cabbage Sabzi, Coriander (Dhania) Leaves - as required,1/2 teaspoon Fennel seeds (Saunf),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),2 Potato (Aloo),1 Onion - chopped,2 cups Cabbage (Patta Gobi/ Muttaikose),2 Cloves (Laung),1 Bay leaf (tej patta),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,1/2 teaspoon Red Chilli powder,1/2 inch Cinnamon Stick (Dalchini), 20, North Indian Recipes, To begin making the Aloo Patta Gobi Sabzi Recipe recipe, wash potato and cabbage.
Chop the potatoes lengthwise and keep them immersed in water to prevent discolouration.Heat oil in a heavy bottomed pan.
Once the oil is hot, add cinnamon, cloves, bay leaf, fennel seeds and cumin seeds.
Saute for a minute.Add chopped onion and saute until soft and translucent.Once the onions are soft and translucent, add the chopped cabbage, potato and saute for a minute.Add turmeric powder, red chilli powder, coriander powder and required salt.
Saute well and pour 2 to 3 tablespoons of water for cooking the Aloo Patta Gobi Sabzi .Stir the Aloo Patta Gobi Sabzi, check for salt and cook covered in medium flame until sabzi is cooked soft.Once the Aloo Patta Gobi Sabzi is cooked well, turn off the heat, check the salt and spices and adjust according to taste.Garnish the Aloo Patta Gobi Sabzi with coriander leaves and serve hot.Serve Aloo Patta Gobi Sabzi Recipe along with Palak Dal, Boondi Raita and Phulka for your Indian Vegetarian Dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/CABBAGE_POTATO_SABZI_1600.jpg, 14
Ingredients: salt,wheat flour,cauliflower (gobi),green peas (matar),cloves garlic,red chilli powder,water,cumin seeds (jeera),sunflower oil

Stuffed Matar & Gobi Paratha Recipe (Green Pea & Cauliflower Flat Bread), Water - as required,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,2 cups Whole Wheat Flour,3 cloves Garlic,1 cup Cauliflower (gobi) - shredded,2 cups Green peas (Matar) - peeled,Sunflower Oil - as required, 30, North Indian Recipes, To begin making the Matar Gobi Paratha recipe, we need to prepare the dough for parathas so combine whole wheat flour, water and 2 teaspoons of oil and knead it properly.
Once the dough is ready, keep it covered with a wet kitchen towel.Next, take the peas and use a mixer to turn them into a thick paste.
If it becomes too thick then you can add a little bit of water.
Wash the cauliflower thoroughly and grate it using a grater.
Now heat up some oil in a heavy bottomed pan and add the cumin seeds.
Once the seeds start spluttering then add chopped garlic cloves.Let it cook for a couple of seconds and then add mashed peas, grated cauliflower, red chilli powder and salt.
Mix everything well and cook on low heat for 10 to 15 minutes but make sure it is not getting burned.
Both gobi and matar should become dry and not mushy.
If the stuffing is mushy, you will not be able to roll the parathas easily.
Once the matar and gobi stuffing is ready then let it cool down a bit.
Once the stuffing has cooled down, we will make the parathas.Take a lemon size ball from the dough and roll it in a small puri.
Put 1 tablespoon matar and gobi stuffing in between and cover it from all the sides.
Pat it and again roll it to make a paratha.Heat a skillet and put the paratha on it.
Drizzle some oil on all the sides and cook the paratha till it is cooked properly from both the sides.Serve Matar Gobi Paratha along with Green Chilli Pickle and Tadka Raita for a weekday breakfast.
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Ingredients: salt,spinach leaves (palak),cloves garlic,basil leaves,virgin olive oil,red chilli flakes,onion,cheddar cheese,pasta fusilli

Creamy Spinach Basil Pasta Recipe, Salt - as required,Red Chilli flakes - as required,1/4 cup Cheddar cheese - grated,2 cups Spinach Leaves (Palak) - washed & finely chopped,1 Onion - finely chopped,1/2 cup Basil leaves,2 cups Pasta  Fusilli - of your choice,1/4 cup Fresh cream,Extra Virgin Olive Oil - as required,3 cloves Garlic - finely chopped, 35, Italian Recipes, To begin making the Spinach and Basil Pasta Recipe by boiling the pasta.
In a large pot, add water and bring it to a boil.
Once the water has boiled, add a teaspoon of salt and a teaspoon of oil.Add the pasta to the boiling water and let it sit in the boiling water until it is cooked.
This process should take a good 12-15 minutes.Once the pasta has cooked, drain the water and run the cooked pasta under running water to stop the cooking process.Drizzle some oil on top of pasta and make sure to coat all of the pasta with the oil so that the pasta doesn't stick to each other.*To make the sauce:Heat a sauce pan with some oil, saute the chopped garlic, onion and allow it to soften.Add the spinach, basil and saute until the leaves cook.
Turn off the heat and once it cools, puree it along with cream and water.*To make the pasta:Into a saucepan, add the cooked pasta, the spinach basil pasta sauce, salt and red chilli flakes to taste.Give all the ingredients a good mix and turn off the flame.
Spinach Basil Pasta is ready to be served.Make this healthy Creamy Spinach Basil Pasta with Garlic Bread and a glass of wine and you are sorted., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/13-jan/Spinach_Basil_Pasta_Recipe-1.jpg, 9