anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,mustard seeds,asafoetida (hing),tindora (dondakaya kovakkai),curry leaves,white urad dal (split),coriander (dhania) seeds,sesame seeds (til seeds),cumin seeds (jeera),methi seeds (fenugreek seeds),dry red chilli,peanuts (moongphali),tamarind,turmeric powder,chana dal (bengal gram dal),sunflower oil

Andhra Dondakaya Ulli Kura Karam Recipe | Andhra Kovakkai Fry, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,2 tablespoons Coriander (Dhania) Seeds,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 tablespoon Sesame seeds (Til seeds),3 Dry Red Chilli - (adjust),1 sprig Curry leaves - finely chopped,1/4 teaspoon Asafoetida (hing),1 tablespoon Chana dal (Bengal Gram Dal),500 grams Tindora (Dondakaya/ Kovakkai) - cut lengthwise,2 tablespoons Sunflower Oil,1/2 teaspoon Methi Seeds (Fenugreek Seeds),2 tablespoons Roasted Peanuts (Moongphali),15 grams Tamarind - gooseberry size,1 tablespoon White Urad Dal (Split), 35, Andhra, To begin making Andhra Dondakaya Ulli Kura Karam Recipe, prep all the ingredients and keep them ready.Place the cut Dondakaya in the pressure cooker, sprinkle salt and turmeric powder along with 2 tablespoons water and pressure cook for 2 whistles.
Turn off the heat after 2 whistles and open the pressure cooker immediately by releasing the weight with the fork or placing the cooker under cold running water.This is to ensure we don't overcook the Dondakaya/ Tindora.
Keep this aside.Next step is the roast and grind the masala.Heat a small pan over medium heat; add the chana dal and urad dal and roast until they change color.Once they are turning a little brown, add the methi seeds, coriander seeds, sesame seeds, cumin seeds, red chillies.
Stir for about a minute until they begin to release the aromas.Once done, turn off the heat and allow the roasted masala to cool.Once cooled, add the masala, the roasted peanuts and tamarind to a small jar of the mixer grinder, add blend to make a powder.
Grind this without any water.
Keep this aside.The final step is to now put together everything for the Andhra Dondakaya Ulli Kura Karam.Heat oil in a heavy bottomed pan, over medium heat; add the mustard seeds and allow it to crackle.Once done, stir in the asafoetida and curry leaves for a few seconds.Add the cooked Dondakaya / Tendli/ Tindora and the ground roasted masala.
Give it a stir to combine it well.Cover the pan and turn the heat to low and cook the Dondakaya Ulli Kura Karam for about 3 to 4 minutes so that all the flavours get well absorbed to bring in a delicious taste.
Check the salt and adjust according to taste.Once done, turn off the heat and transfer the Andhra Dondakaya Ulli Kura Karam to a serving bowl and serve hot.Serve Andhra Dondakaya Ulli Kura Karam Recipe along with Steamed Rice Recipe, and Andhra Style Bendakaya Charu Recipe for a delicious lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Andhra_Dondakaya_Menthi_Karam_Koora_Recipe_Tendli_Sabzi_Tindora__5_1600.jpg, 16
Ingredients: tomato,salt,cumin powder (jeera),kashmiri red chilli powder,corn flour,coriander powder,nutmeg powder,green chilli,onion paste,cashew nuts paste,fish fillet bhetki (barramundiasian sea bass),mace (javitri),lemon,black pepper powder,poppy seeds paste,ginger paste,eggs,turmeric powder,green chillies,garam masala powder

Bengali Bhetki Begum Bahar Recipe (Spicy Fish Fillets Curry), 1 teaspoon Cumin powder (Jeera),1 teaspoon Ginger - paste,1 teaspoon Lemon juice,2 tablespoons Cashew nuts - paste,2 tablespoons Poppy seeds - paste,1-1/2 tablespoons Kashmiri Red Chilli Powder,1 cup Onion - paste,8 Fish fillet - Bhetki (Barramundi/Asian sea bass),3 tablespoons Corn flour,1 teaspoon Garam masala powder,4 Green Chillies,1/2 cup Homemade tomato puree,1 teaspoon Turmeric powder (Haldi),1 Whole Eggs - peeled and beaten,1/2 teaspoon Mace (Javitri),1 teaspoon Green Chilli,1/2 teaspoon Nutmeg powder,1 tablespoon Coriander Powder (Dhania),1 tablespoon Ginger - paste,1 teaspoon Black pepper powder,1 teaspoon Salt, 100, Bengali Recipes, To cook Bengali Bhetki Begum Bahar Recipe, wash and clean fish nicely, apply enough salt, and lemon juice all over and marinate for 1 hour.In a large mixing bowl, add beaten egg, cornflour, green chili paste, ginger paste, pepper powder, and salt.
Mix well and keep aside.Heat a little oil in a Shallow fry pan and meanwhile, take the marinated fish fillets and dip in the egg mix one by one and shallow fry on a medium flame on both sides till deep golden in color.
Close the lid for a minute to help the fish fillet get cooked.
Then continue shallow frying without lid till deep golden.Transfer the fried fillets on a paper towel and keep aside.Add a little oil in a Kadai, add mace and just after few seconds, add onion paste and sauté for few minutes till rawness disappears.Now add ginger paste and slit green chilies, and fry till the mix turns golden in color.Add the tomato puree along with turmeric powder, coriander powder, cumin powder, Kashmiri red chili powder and garam masala powder.
Fry till cooked well and deeper in color.Now add poppy seeds paste and cashew paste and stir well.
Sauté for another 3-4 minute.Now add around 1/2 cup of hot water or as per required consistency.Add salt and stir well.
Let the curry get a boil.
Simmer the flame and cook for 2-3 minutes with lid closed.Once the curry is done, mix-in some nutmeg powder and fresh coriander.Slide the fish fillets carefully into the gravy and turn off flame.Serve Bengali Bhetki Begum Bahar Recipe hot with Steamed rice and Chapatis.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/BHETKI_BEGUM_BAHAR.jpg, 20
Ingredients: tomato,salt,kalonji (onion nigella seeds),green chilli,mustard oil,asafoetida (hing),paneer,fennel seeds (saunf),mustard seeds,kashmiri dry red chillies,coriander (dhania) seeds,onion,methi seeds (fenugreek seeds),cumin seeds (jeera),cashews,green bell pepper (capsicum)

Achari Paneer Masala Recipe, 1/4 teaspoon Kalonji (Onion Nigella Seeds),1 Green Chilli,1 tablespoon Coriander (Dhania) Seeds,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,2 Kashmiri dry red chillies,2 Onions - finely chopped,4 Whole cashews,1 Green Bell Pepper (Capsicum),250 grams Paneer (Homemade Cottage Cheese),pinch Asafoetida (hing),1/2 teaspoon Methi Seeds (Fenugreek Seeds),4 Tomatoes,1 tablespoon Mustard oil,1 tablespoon Fennel seeds (Saunf), 30, North Indian Recipes, To begin making the Achari Paneer Masala Recipe, firstly soak the cashews in hot water for about 15-20 minutes.Dry roast the ingredients listed under masala which includes coriander seeds, fennel seeds, mustard seeds, methi seeds, Kashmiri dry red chillies, Kalonji, cumin seeds on low flame for about 5-10 minutes till the spices release their aroma.Let them cool and grind to a powder using a mixer grinder.Puree the green capsicum, cashews and tomatoes together and set aside.Heat the mustard oil to its smoking point in a heavy bottomed pan.
Add green chillies, asafoetida and saute for 10-15 seconds.After 10 to 15 seconds, add in the chopped onions and cook till they turn slightly golden brown.Once the onions are brown, add the powdered masalas and roast together for about 15 -20 seconds.Spoon in the pureed tomato and capsicum and cook till the gravy thickens and the oil separates and starts floating on the sides.
This will take about 5 to 7 minutes.After 5 to 7 minutes, add the paneer and cook for just 2 minutes till the Achari Paneer Masala comes up to the temperature of the gravy.
Once done, check the salt and seasonings and adjust according to taste.Turn off the heat and transfer the Achari Paneer Masala to a serving bowl and serve hot.Serve Achari Paneer Masala Recipe along with Phulka or Jeera Rice, Dal Fry, and Boondi Raita for a weekend meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/foodcoworg-gmail.com/Achari_Paneer_Masala.jpg, 16
Ingredients: salt,cauliflower (gobi),curry leaves,cumin seeds (jeera),black pepper powder,sunflower oil

Steamed Cauliflower Curry Recipe (Healthy Stir Fry), 1 Cauliflower (gobi) - cut into florets,Sunflower Oil - for cooking,Salt - to taste,1 teaspoon Cumin seeds (Jeera),Black pepper powder - to taste,1 sprig Curry leaves, 30, Indian, To begin making the Steamed Cauliflower Curry Recipe, we will first steam the cauliflower.
You can use a steamer or a pressure cooker to steam it.If you use a pressure cooker, place the florets in the pressure cooker, sprinkle some salt, add a tablespoon of water and cover the cooker.
Place the weight on and pressure cooker for just one whistle.
As soon as you hear one whistle, turn off the heat and release the pressure immediately by placing the cooker under running cold water.
This will release the pressure immediately and stop the cooking process immediately.
Open the cooker and you will notice the cauliflower is lightly steamed and is also firm.
This is exactly the texture we want for the cauliflower curry.
Our next step is to season the cauliflower curry to give it taste.
Here is where you can experiment with your spices, but I am keeping it simple.
Heat a teaspoon of oil in a wok or a kadai; add the cumin seeds, curry leaves and allow it to crackle.
Stir in the black pepper powder and finally the steamed cauliflower and stir fry it until the cauliflower gets well coated with the pepper and cumin.
After about a minute turn off the heat.Transfer the Steamed Cauliflower Curry to a serving bowl and serve it for a quick weeknight dinner or pack it into your lunch boxes.Serve Steamed Cauliflower Curry along with Boondi Raita and Phulka for a weekday lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Steamed_Caucliflower_Curry_Poriyal_South_indian_Recipe-2.jpg, 6
Ingredients: peanut butter,milk binding,nutella,cocoa powder,instant oats (oatmeal)

No Bake Cocoa Oats Cookies Recipe, 1-2 tablespoons Milk - for binding,3 tablespoons Peanut Butter,3-4 tablespoons Honey,3-4 tablespoons Cocoa Powder,10-12 tablespoons Instant Oats (Oatmeal),1 tablespoon Nutella Spread, 20, Continental, To begin making the No Bake Cocoa Oats Cookies, melt peanut butter in a saucepan and mix honey once it has melted.
Turn off the flame.
Transfer melted peanut butter in a mixing bowl.
Add cocoa powder, and mix until the cocoa powder and peanut butter have combined well.
Add in the oats and nutella spread and combine the ingredients well.
Add in 1-2 tablespoons of milk so that all the ingredients are combined and forms a dough.
Take one tablespoon of the cookie dough and roll it into a ball.
Now slightly flatten them to give it a cookie shape.Refrigerate it for an hour and No Bake Cocoa Oats Cookies are ready to serve.Serve No Bake Cocoa Oats Cookies as a snack at tea time with Irani Chai and Cucumber Sandwich with Yogurt and Dill Spread , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/No_Baked_Cocoa_oats_Cookies.jpg, 5
Ingredients: basmati rice,green beans (french beans),ginger,bay leaves (tej patta),ghee,fennel seeds (saunf),red chilli powder,cloves garlic,carrot,black peppercorns,pearl onion (sambar onion),green peas (matar),coriander (dhania) seeds,cinnamon stick (dalchini),cloves (laung),mint leaves (pudina),potato (aloo),turmeric powder,green chillies

Chettinad Vegetable Pulao Recipe, 2 Potatoes (Aloo) - peeled and diced,1 Carrot (Gajjar) - diced,Ghee - for cooking,1/4 cup Mint Leaves (Pudina) - finely chopped,1 inch Cinnamon Stick (Dalchini),1 inch Ginger - grated,1 teaspoon Red Chilli powder,2 Green Chillies - slit,2 cloves Garlic - grated,1 teaspoon Fennel seeds (Saunf),12 Green beans (French Beans) - chopped,2 Cloves (Laung),1 teaspoon Coriander (Dhania) Seeds,1/4 cup Green peas (Matar) - steamed,1 cup Basmati rice - washed well in water,1 teaspoon Turmeric powder (Haldi),1 Bay leaves (tej patta) - torn into half,12 Pearl onions (Sambar Onions) - finely chopped,1 teaspoon Whole Black Peppercorns, 60, Chettinad, To begin making the Chettinad Vegetable Pulao, first prep all the ingredient like chop the vegetables and get all the ingredients measured and keep it handy.
Soak the Kohinoor Super Basmati Rice for 30 minutes.The first step is to roast and grind all the ingredients for spice powder.
Heat a small skillet over medium heat.
Add the whole spices including cloves, cinnamon stick, whole black peppercorns, fennel seeds, coriander seeds and roast for two to three minutes until you smell the aromas and the spices are get a roasted colour.Once done, allow the spice to cool and then blend into a fine spice powder using a blender.
Keep aside.The next step is the make the Chettinad pulao in one single pot.Heat 2 tablespoons of ghee in a large saucepan over medium heat.
Add the ginger garlic, onion and green chilies.
Saute until the onions soften.Once the onions soften, add carrot, green beans, potatoes, bay leaf, turmeric powder, red chili powder and freshly ground spice powder.
Stir well to combine.Add the washed Kohinoor Super Basmati rice, salt and 2 cups of water.
Bring the rice to a roaring boil.
Once it comes to a roaring boil, turn the heat to low, cover the pan and cook the rice until all the water is absorbed and turn off the heat.Allow the Chettinad vegetable pulao to rest for 10 minutes.
After 10 minutes stir in the mint leaves and the green peas and serve.Serve the Chettinad Vegetable Pulao along with Tomato Onion Raita and Vegetable Kurma for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Chettinad_Vegetable_Pulao_Recipe_with_Kohinoor_Platinum_Basmati_Rice_-1.jpg, 19
Ingredients: black rice,salt,dry fruits (raisins,idli rice,water,white urad dal (split),ghee ghee,cardamom powder (elaichi),sooji (semolina rava),mixed nuts (almond,sunflower oil

Dry Fruits Suzhiyam (Boorelu) With Black Rice Recipe, Water - as required,Salt - to taste,2 cup Black Rice,3/4 cup Mixed nuts - (almond,1/2 teaspoon Cardamom Powder (Elaichi),1 cup White Urad Dal (Split),Sunflower Oil - for deep fry,1 cup Dry Fruits - (raisins,Ghee - Ghee as required,1 cup Idli Rice,1/2 cup Sooji (Semolina/ Rava), 420, Indian, To begin making the Dry Fruits Suzhiyam (Boorelu) With Black Rice recipe, we will first start preparing the batter.Soak urad dal, black rice, idli rice for a minimum of 4 to 5 hours or overnight.Grind the urad dal in a mixer until it becomes like a butter consistency.Add idli rice, black rice, salt and water to the urad dal mixture.
Make sure it is ground like an idli consistency.Leave it for 4 to 6 hours for fermentation.
This step is optional for this dish.
If you ferment you may use the remaining batter for making dosa.Once the grinding is complete, add rava and make the batter thick enough to dip the dry fruit balls.The next step is to make the stuffing.
Dry roast the nuts until the raw smell leaves and grind it in a mixer.Add ghee, dry fruits and give it a good mix.
After 3 minutes, add elachi and cook until they form a sticky consistency.
Sprinkle water if needed.
Water is surely needed if you are using raisins.Lastly add the powdered nuts and mix it well.
Switch off the gas.Grease ghee in your palms and make the mix as round balls.
This needs to be done when the mix is hot else we cannot bind them together.Meanwhile, heat oil in a deep fry pan.
Dip the balls made out of nuts in the batter and fry until it is cooked well.Take out and put them in a tissue paper to absorb the excess oil.
Suzhiyam or Boorelu is ready to be served.Serve Dry Fruits Suzhiyam (Boorelu) With Black Rice during festivals along with other traditional sweets such as Rava Kesari Bhath and Paruppu Payasam.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/fruits_Suzhiyam_Boorelu_with_Black_Rice.jpg, 11
Ingredients: baking powder,milk,sugar,chocolate chips,dark chocolate,cocoa powder,flour (maida),butter

Eggless Double Chocolate Sugar Bite Cookies Recipe, 1-1/2 cups All Purpose Flour (Maida),1 teaspoon Baking powder,3/4 cup Sugar,1/2 cup Chocolate chips,4 tablespoons Cocoa Powder,2 to 3 tablespoons Milk,100 grams Dark chocolate,1/2 cup Butter - melted, 22, Continental, To begin making the Eggless Double Chocolate Sugar Bite Cookies recipe, sift the flour and baking powder in a large mixing bowl and set aside.Pre heat oven at 180 degree C for 10 to 12 minutes.
In a microwave safe bowl add chocolate compound pieces and melt at high for 50 seconds.Give a quick stir in between.
Add melted butter, sugar, cocoa powder and melted chocolate with the flour mix and mix well.You will notice a crumble texture formed.
Add milk slowly and softly mix to make smooth & soft dough.
Line a baking tray with parchment paper.
 Pinch a lemon sized ball and flatten to shape a cookie.Add few chocolate chips on top.
Make more cookies out of the dough and place them on the lined sheet keeping 1 inch distance.
Bake the cookies for 10-12 mins.
Transfer them on a wire rack and let them cool.
Initially they might look soft but once the cookies cool, they will become crisp.
Store them in air tight jar for longer use.
Serve Eggless Double Chocolate Sugar Bite Cookies along with Masala Chai for your tea time break or you can also pack this in your kids snack box.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/DOUBLE_CHOCOLATE_SUGAR_BITE_COOKIES__EGGLESS.jpg, 8
Ingredients: garlic cloves,tomato,salt,mustard seeds,tamarind (sm lemon ),asafoetida (hing),dry red chilli,curry leaves,sunflower oil

Roasted Garlic Tomato Chutney Recipe, 1 Dry Red Chilli,1/2 teaspoon Mustard seeds,1 Tomato,Salt - to taste,18 grams Tamarind - (small lemon sized),5 Dry Red Chilli,1 teaspoon Sunflower Oil,1 cup Garlic - cloves,1 sprig Curry leaves,1 pinch Asafoetida (hing), 15, South Indian Recipes, To begin making Fried Garlic Tomato Chutney Recipe, keep all the ingredients ready and remove the skin of garlic cloves.
Heat oil in a shallow fry pan, roast the dry red chillies and garlic cloves to golden brown and keep aside.In the same pan, roast the tomatoes, tamarind until the tomatoes turn pulpy and keep aside.Now grind the roasted garlic cloves, red chillies, tomato, tamarind and salt to a fine paste using a mixer grinder and take it our in a small serving bowl.To prepare the tadka, heat oil in a tadka pan, add the mustard seeds and let it splutter.Add the dry red chilli, curry leaves, asafoetida and let it crackle.Switch off the flame and add this tadka over the prepared chutney and mix well.Serve the Fried Garlic Tomato Chutney Recipe along with steaming hot Carrot & Cheese Filled Idli Recipe or Homemade Crisp Ghee Roast Dosas and Arachuvitta Sambar Recipe for South Indian breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Fried_Garlic_Chutney_Recipe.jpg, 9
Ingredients: turmeric powder,tomato,chickpea lentils,salt,spinach,asafoetida,fenugreek seeds,mustard,curry leaves,garlic,onion,oil,tamarind paste,arhar dal,green chillies,cumin seeds

Spinach Dal (Recipe In Hindi),  oil - as per use, 25 grams tamarind paste, 3 green chillies - finely chopped, 2 tablespoons chickpea lentils, 1/2 teaspoon fenugreek seeds, curry leaves - little, 2 cups spinach - cut into pieces, Salt - as per use, 1/2 Small teaspoon asafoetida, 1 teaspoon mustard, 2 tablespoons garlic - finely chopped,1/2 cup arhar dal, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin seeds, 1/2 onion - chopped , 1 cup tomato - chopped, 50, South Indian Recipes, To make Palak Pappu, firstly cook the tur dal with turmeric powder and 1 teaspoon of oil in a cooker till it comes to 2 cities.
Mash the lentils and keep them aside.
Now heat oil in a pan.
Add cumin, fenugreek and gram dal to it.
Cook for 15 seconds and then add curry leaves, asafoetida, green chillies and garlic.
After 15 seconds, add onion and salt and cook till the onion becomes soft.
After the onion softens, add tomatoes and cook until the tomatoes are soft.
Add the spinach and let it cook until the spinach becomes soft.
Keep a little tamarind paste left and put the rest in the pan with turmeric powder.
Mix and let it boil.
Add lentils, salt, 1/2 cup of water and mix them well.
Taste and add remaining tamarind paste.
Cook the lentils for 8 to 10 minutes and then serve hot.
Serve Palak Pappu with Beetroot Thoran, Rice and Ghee for day or dinner.
Serve Palak Pappu with Beetroot Thoran, Rice and Ghee for day or night., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Palak_pappu.jpg, 16
Ingredients: salt,coconut,mustard seeds,asafoetida (hing),curd (preferably day old sour),water,curry leaves,green chillies,ridge gourd (turai peerkangai) (check notes the end)

Ridge Gourd Tambli Recipe - Spicy Ridge Gourd in Coconut Curry, Salt - as required,1 cup Curd (Dahi / Yogurt) - (preferably a day old and slightly sour),4 Green Chillies - slit,1/2 cup Fresh coconut - grated,1-1/2 teaspoons Mustard seeds,1 Ridge Gourd (Turai/ Peerkangai) - peeled and chopped into small pieces (check notes at the end),Water - as needed,Asafoetida (hing) - a pinch,1 sprig Curry leaves, 35, South Indian Recipes, To begin making the Ridge Gourd Tambli, first lightly peel the ridge gourd, slice it into discs and chop each disc into 3-4 pieces.
Set this aside.In a wide pan, warm a teaspoon of ghee.
Add in the mustard seeds and curry leaves to it and allow them to sputter.Next, add in the chopped ridge gourd, and toss the pieces around on a low heat, until they are slightly softened.
Sprinkle a little salt to taste and cook further.
This will make the ridge gourd release a little water.
Cover and cook on a low flame for 3-4 minutes until the ridge gourd is completely cooked.Once cooked through, you should be left with mushy, cooked vegetable.
Set this aside to cool, while you prepare the coconut curry for the tambli.In a bowl, add the sour yogurt, a dash of water and whisk till smooth and no lumps remain.
Add the coconut to the smallest mixer jar, and top with 2-3 tablespoons of the whisked yogurt.In a tadka pan, warm a teaspoon of ghee, drop the slit green chillies and asafoetida into it.
Saute till the chillies are bruised and fragrant.
Add them over the coconut in the mixie.
Grind the whole mixture to a smooth paste, adding little water if required.Add the ground coconut mixture to the whisked curd and mix it all together.
Lastly, add the ground to the cooked ridge gourd, adjust salt if required and stir well.Serve the Ridge Gourd Tambli along with hot steamed rice for lunch or a quick weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Revati_Upadhya/Ridge_Gourd_Tambli_Recipe_Spicy_Ridge_Gourd_in_Coconut_Curry.jpg, 9