anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,rosemary,sunflower oil,coriander (dhania) leaves,dried basil leaves,flour (maida),water,mozzarella cheese,black pepper powder,potato (aloo),butter,dried oregano

Bloomed Potato Cheesy Muffins Recipe, 1 cup All Purpose Flour (Maida),Salt - to taste,100 grams Mozzarella cheese,1 teaspoon Rosemary,1/2 cup Coriander (Dhania) Leaves - finely chopped,1/4 cup Water,8 Potatoes (Aloo) - boiled,1 teaspoon Sunflower Oil,2 teaspoons Butter,1 teaspoon Dried basil leaves,1 teaspoon Black pepper powder,1 teaspoon Dried oregano, 35, Indian, To prepare these yummy Bloomed Potato Cheesy Muffins recipe, prep up with all the ingredients first.In a bowl, add all-purpose flour, oil, salt and water and knead to make a stiff pastry dough.
Cover it with a damp cloth.Boil the potatoes and mash them.
Add oregano, salt, black pepper powder, dry basil and rosemary and mix well.Apply butter generously along the muffin cases.Preheat the oven for 10 minutes at 200 degree Celsius.Meanwhile, roll the pastry dough into thin round shapes and place them on the muffin cases.Brush butter along with the rolled pastry dough.
Using a spoon, add half of potato stuffing in each pastry puff placed in the muffin tray.Add mozzarella cheese cubes in each cups.Now again add the rest of potato fillings over the cheese.Sprinkle some chopped coriander leaves over the top.Place the muffin tray in the oven and bake for 12-15 minutes at 150 degree Celsius.Once it is baked, let it cool for 5 minutes before removing from the tray, else it might crack.Once cooled, remove the potato muffins carefully and place them on the serving tray.Serve Bloomed Potato Cheesy Muffins recipe hot with your favorite dips like cottage cheese dip, tzatziki or peanut chilli dipping sauce to make a yummy appetizer.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anuja/Potato_cheesy_muffins.jpg, 12
Ingredients: tomato,salt,virgin olive oil,onion,black pepper powder,hakka noodles

Tomato Noodle Soup recipe, Salt - as required,1 tablespoon Extra Virgin Olive Oil,2 Onions,Black pepper powder - as required,200 grams Hakka Noodles,4 Tomatoes - chopped, 40, Fusion, To start brewing this yummy Tomato Noodle Soup, bring a pot of water to boil and cook noodles; Drain the water from cooked noodles and set aside.Heat oil over medium in a saucepan and add onions; Stir until the onions become transparent.Add tomatoes and stir for about 5 to 6 minutes, until it turns mushy.Add 2 cups of water and bring to boil over medium heat.
Add the required salt.Turn to low heat and simmer it for a few minutes until required consistency is reached.Cool down the tomato mixture and grind them in a mixer.Combine the cooked noodles with soup, add required amount of pepper and serve Tomato Noodle Soup immediately with crackers on the sides.Serve Tomato Noodle Soup along with Garlic Bread for a light and satisfying weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Tomato_Noodle_Soup_recipe.jpg, 6
Ingredients: salt,milk,cloves garlic,basil leaves,del monte farfe pasta,button mushrooms,cheese pepper,dried oregano

Farfalle Pasta Recipe In a Creamy Mushroom Sauce, 4 Basil leaves - for garnish,Salt - to taste,350 grams Del Monte Farfalle Pasta,4 cloves Garlic - finely chopped,1/2 cup Milk,1/4 cup Cheese spread - with pepper,250 grams Button mushrooms - quartered,1 teaspoon Dried oregano, 40, Italian Recipes, To begin making the Farfalle Pasta Recipe In a Creamy Mushroom Sauce start by boiling the Farfalle Pasta in hot water, keep a saucepan filled with water over a medium heat.Drop in the farfalle pasta and a pinch of salt and leave it to boil.
Boil the pasta till it is the al dente.Strain the water from the cooked Farfalle pasta and rinse it under cold water.
Drain all the water and drizzle olive oil over the pasta so it does not stick to each other.To make the sauce, heat oil in a saucepan, add garlic and mushroom and saute for about 10 minutes, till the mushroom releases all the moisture and becomes dry.In a separate bowl whisk in the cheese spread and milk till both the ingredients are combined well.
Add this sauce mixture into the pan and reduce the heat.
Stir well and allow it to thicken little.Add your cooked pasta, dried oregano and salt, gently toss it well till the pasta is evenly coated with the sauce.
Turn off the heat.Transfer the Farfalle Pasta Recipe In a Creamy Mushroom Sauce onto a plate and garnish with basil leaves.Serve the Farfalle Pasta Recipe In a Creamy Mushroom Sauce with Garlic Bread with Herb Butter Recipe and a Plum Ginger Juice Recipe for dinner with kids.
, https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/DelMonte-KidsRecipes/Farfalle_Pasta_Recipe_In_a_Creamy_Mushroom_Sauce_-_Kids_Recipes_Made_With_Del_Monte-3.jpg, 8
Ingredients: salt,brown rice,vegetable stock,orange juice can juice,bulgur wheat,barley (seeds),portobello mushrooms,hulled wheat,wild rice,virgin olive oil,butter,lemon,walnuts pine nuts,green moong sprouts alfalfa sprouts,sorghum,parmesan cheese,quinoa,pepper

Stuffed Portobello Mushrooms Recipe With 7 Grain Rice And Sprout Salad, 2 tablespoons Brown Rice,2 tablespoons Wild Rice,Salt - to taste,2 cups Vegetable stock,1/8 Cup Walnuts - or Pine Nuts,2 tablespoons Bulgur wheat,4 Portobello mushrooms,1 teaspoon Butter,1 cup Green Moong Sprouts - or alfalfa sprouts,1 teaspoon Fresh orange juice - or can juice,Salt and Pepper - to taste,Lemon juice - of half a lemon,1 teaspoon Extra Virgin Olive Oil,2 tablespoons Hulled Wheat,2 tablespoons Sorghum,2 tablespoons Quinoa,2 tablespoons Barley (seeds),1/8 Cup Parmesan cheese, 60, Continental, To begin making Stuffed Portobello Mushrooms, heat a saucepan over medium heat.
Pour the vegetable broth in the saucepan.
Bring to the boil and add the seven-grain rice mix.
Taste and season with salt accordingly.When the mixture starts to boil, lower the heat and simmer until the rice grains are completely cooked.
The grains should be cooked through yet not disintegrated.
Turn off the heat.
Mix in butter, grated parmesan cheese, pine nuts, stir to combine and set aside until required.In a salad mixing bowl whisk together olive oil, lemon juice, orange juice along with required salt and pepper Add the sprouts and stir to toss sprouts in the dressing.
Keep aside in the refrigerator until required.Clean, wash and pat dry the mushrooms.
Cut the stem of the mushroom and hollow the mushroom using a spoon, make sure not to break the cap of the mushroom.Preheat your oven to 180 C.
Line a baking sheet with parchment paper or grease with little oil.Arrange the mushrooms in the baking sheet, hollow side facing upwards.Scoop a large spoon of rice mixture and stuff inside the mushroom.Press gently with your fingers or back of the spoon.
Season with salt and pepper.
Sprinkle grated parmesan over the stuffed mushrooms.Bake stuffed mushrooms for 20 minutes or until crisp from outside.Serve Stuffed Portobello Mushroom as an entree dish for parties along with Light And Creamy Broccoli Soup Recipe and Roasted Tomato and Basil Bruschetta.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Gourmet_Recipes/Stuffed_Portobello_Mushrooms_Recipe_with_7_Grain_Rice_and_Sprout_Salad-1.jpg, 18
Ingredients: tomato,black salt,black pepper powder,amla (nellikai gooseberry),beetroots,cucumber,mint leaves (pudina)

Beetroot, Amla And Pudina Juice Recipe, 2 Beetroots - roughly chopped,1 cup Mint Leaves (Pudina) - roughly chopped,Black Salt (Kala Namak) - to taste,2 Amla (Nellikai/ Gooseberry) - deseeded,1 Cucumber - roughly chopped,1 teaspoon Black pepper powder - (adjust to taste),1 Tomato - roughly chopped, 10, Indian, To prepare Beetroot, Amla And Pudina Juice Recipe, clean all the ingredients and keep ready.
Peel the beetroots and roughly chop it.In a mixer, add beetroot, pudina leaves, amla, tommato and cucumber and blend together.Add a little water to make it little juicy.Add kala namak, pepper powder and stir till combined.Beetroot, Amla And Pudina Juice Recipe is served during evening or during mornings on an empty stomach.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sunshineswati08-gmail.com/Beetroot_Amla_and_Pudina_mix_juice1.jpg, 7
Ingredients: yellow moong dal (split),sugar (or rock candy sugar),rice,coconut,ghee,milk,water,mixed dry fruits per preference,cardamom powder (elaichi)

Chakkra Pongali Recipe (Andhra Style Sweet Pongal), 4 tablespoons Dessicated Coconut,1-1/2 cups Milk,1-1/2 cups Water,4 tablespoons Ghee,Mixed dry fruits - as per preference,1/3 cup Yellow Moong Dal (Split),1/2 cup Sugar - (or rock candy sugar),1 teaspoon Cardamom Powder (Elaichi),1/2 cup Rice, 35, Andhra, To begin making Chakkra Pongali Recipe (Andhra Style Sweet Pongal), fry the rice & moong dal together in hot ghee until they become aromatic & turn slightly brownish.Add them in a pressure cooker, add the milk, water & cook till  idone (say 3 whistles mostly)Meanwhile heat a kadai with a bit of ghee, and fry the dry fruits till done and keep aside.Also fry the desiccated coconut in ghee in the same kadai for 4-5 minutes until it changes colour.Once the rice mix cools down, keep it on stovetop on medium heat & add the sugar, cardamom powder & keep stirring it continuously.You can even add a clove & a bit of crushed edible camphor for additional flavour.The sugar should melt & the porridge should start thickening in approx 8-10 minutes on medium heat.Once the pongali has thickened, switch off the stove & add the dry fruits & toasted coconut.
Serve Chakkra Pongali Recipe (Andhra Style Sweet Pongal) as a dessert along with a meal of Steamed rice, Pappu Charu Recipe (Lentil Soup Style Curry), Nalla Karam Podi Recipe, Beetroot Vepudu Recipe and an Elai Vadam Recipe for ann Andhra inspired meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anusha.pariti-gmail.com/Chakkra_Pongali_recipe_edited1.jpg, 9
Ingredients: salt,chana dal (bengal gram dal),green chilli,red chilli powder,ginger garlic paste,curry leaves,onion,rice flour,turmeric powder,sesame seeds (til seeds)

Andhra Style Sarva Pindi/Gine Pindi Recipe (Rice Flour and Chana Dal Flatbread Recipe), 1 teaspoon Turmeric powder (Haldi),1 teaspoon Ginger Garlic Paste,Salt - to taste,2 tablespoon Chana dal (Bengal Gram Dal) - soaked for 2 hours,1 teaspoon Red Chilli powder,1 Onion - chopped,1 cup Rice flour,1 tablespoon Sesame seeds (Til seeds),1 Green Chilli - chopped,1 sprig Curry leaves - chopped, 40, Andhra, To begin making the Andhra Style Sarva Pindi, add all the ingredients into a bowl and add little water and knead into a soft and malleable dough.Now to prepare the roti, place a nonstick tawa/skillet on the heat.
Spread out a large piece of plastic, or parchment paper on your work surface.Grease your palms with oil.
Pinch a big ball of dough place it in the centre of the parchment or plastic.
Then gently flatten it out to form a hand-patted disc, similar to Thalipeeth.Lift the paper, along with the rotti on it and turning it over, place it on the skillet with the rotti down on the hot skillet.Carefully supporting the rotti peel off the paper.
Drizzle a little bit of oil along the edges of the roti and in the centre, into the hole made on the roti and allow it to sizzle and crisp up.When it seems half cooked, flip the roti over with a spatula to cook the other side.Cook well till you have brown patches on both sides.
Then, take the roti off the skillet, add a dollop of butter or ghee, and serve immediately.Serve the Andhra Style Sarva Pindi along with Sweet and Spicy Raw Mango Chutney or Ridge Gourd Pachadi Recipe to create a delicious breakfast.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Andhra_Style_Sarva_PindiGine_Pindi_Recipe_Rice_Flour_and_Chana_Dal_Flatbread_Recipe_.jpg, 10
Ingredients: tomato,salt,paprika powder,spaghetti pasta,virgin olive oil,cloves garlic,red chilli flakes,dry mix herbs,kalmatta olives,sugar,onion,sundried tomato,pepper,dried oregano

Sun Dried Tomato Olive Pasta In Fresh Tomato Sauce Recipe, 1 teaspoon Sugar,1 tablespoon Extra Virgin Olive Oil,1 teaspoon Paprika powder,350 grams Spaghetti Pasta,Salt and Pepper - to taste,8 Kalmatta olives - cut into half,6 Tomatoes,Dried oregano - for seasoning,1 Onion - finely chopped,3 cloves Garlic - minced,1 tablespoon Extra Virgin Olive Oil - for cooking,6 cloves Garlic - finely chopped,Red Chilli flakes - for seasoning,8 Sundried tomatoes - cut into half,2 teaspoon Dry mix herbs, 45, Italian Recipes, To begin making the Sun Dried Tomato Olive Pasta In Fresh Tomato Sauce Recipe by cooking the pasta.
In a large pot, add water and bring it to a boil.
Once the water has boiled, add a teaspoon of salt.
Add the spaghetti pasta to the boiling water and cook until it is al dente (just cooked).
This process should take a good 12-15 minutes.Once the spaghetti 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 spaghetti pasta and make sure to coat all of the pasta with the oil*To prepare the Tomato SauceCook the whole tomatoes in a pot of boiling water, you will notice the skin will start to peel off.
This means the tomatoes have completely cooked.
Once done drain the water, allow the tomatoes to cool down and peel off the skin.
Chop them up into small pieces and blend it into a smooth mixture in a mixer.
Heat a sauce pot with oil, add the garlic.
Saute till the garlic becomes soft and tender and is slightly brown.
Add in chopped onion and saute until it softens.
Once the onions are cooked half way through, add the pureed tomatoes, sprinkle some salt and sugar.
Stir well and allow it to boil.
This process will take at least 5 minutes on medium heat.
Once done, stir in the paprika powder and dried herbs and cook for another 5 more minutes and turn off the heat.
To make the Sun Dried Tomato Olive PastaThe final step is to make the Sun Dried Tomato Olive Pasta in Tomato Sauce.Heat a pan with 1 teaspoon of olive oil.
Add chopped garlic and saute till it is well roasted and lightly softened.
Once done, add the cooked pasta and the homemade tomato sauce.Add in chopped sundried tomatoes and Kalamata olives and stir well.
Season the Sun Dried Tomato Olive Pasta In Fresh Tomato Sauce well with salt, pepper, chili flakes and oregano.
Check the taste and bring the pasta to a brisk boil until the sauce gets well coated.
Once done, turn off the heat.Serve the Sun Dried Tomato Olive Pasta In Fresh Tomato Sauce along with Toasted Garlic Bread and a Light And Creamy Broccoli Soup Recipe for a wholesome weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/May-31/Sundried_Tomato_Olive_Pasta_Recipe_in_Fresh_Tomato_Sauce-1.jpg, 14
Ingredients: salt,mustard seeds,asafoetida (hing),mint leaves (pudina),curd,coriander (dhania) leaves,curry leaves,cumin seeds (jeera),sunflower oil

Pudina & Dhaniya Raita Recipe, 1 cup Curd (Dahi / Yogurt),Salt - to taste,4 sprig Coriander (Dhania) Leaves - washed and chopped,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,4 sprig Mint Leaves (Pudina) - washed and chopped,Sunflower Oil,1 sprig Curry leaves,1 pinch Asafoetida (hing), 15, North Indian Recipes, To begin making the Pudina & Coriander Raita Recipe, we will whip the curd with chopped coriander leaves, pudina leaves, and salt to taste.
Mix well until combined.Heat a tempering pan with oil, add mustard seeds and cumin seeds and allow it to sizzle for few seconds.Once done, add curry leaves and hing and leave it to crackle.
Pour the tempering oil over the raita as the tadka and serve.
Serve the Pudian & Dhania Raita Recipe along with Spiced Cabbage Rice or Paneer Pulao With Green Peas with Aloo Parwal Sabzi by the side to pack it for your everyday lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Pudian__Coriander_Raita_Recipe_.jpg, 9
Ingredients: salt,yellow moong dal (split),ginger,kalonji (onion nigella seeds),coconut,bay leaf (tej patta),mixed vegetables,ghee,mustard seeds,fennel seeds (saunf),water,dry red chilli,cumin seeds (jeera),methi seeds (fenugreek seeds),panch phoran masala,turmeric powder

No Onion No Garlic Oriya Style Moong Dalma Recipe, 1/4 teaspoon Kalonji (Onion Nigella Seeds),2 tablespoons Fresh coconut - grated,1/4 teaspoon Fennel seeds (Saunf),Salt - to taste,3 cups Water,1/4 teaspoon Cumin seeds (Jeera),1 tablespoon Cumin seeds (Jeera),2 cups Mixed vegetables - cut to bite size,3 Dry Red Chilli,1/4 teaspoon Mustard seeds,1 teaspoon Ginger - grated,1 tablespoon Ghee,1 Bay leaf (tej patta),1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Turmeric powder (Haldi),1 teaspoon Panch Phoran Masala,1 cup Yellow Moong Dal (Split) - roasted, 60, Oriya Recipes, To begin making Odiya Style Moong Dalma Recipe, soak moong dal in warm water for half an hour.
Get prep with the other ingredients as well.Into a pressure cooker add bay leaf, moong dal and mixed vegetables and pressure cook the dal and vegetables for two to three whistles.
Let the pressure release naturally and keep aside.In a pan, dry roast cumin seeds and dry red chilli.
Take the spices off pan to cool.
Once they cool down, dry grind them and keep it aside.In the same pan heat ghee and  add panch phoran, ginger and dry red chillies saute for a few seconds.
Once the ginger is done add the cooked moong dal-vegetables and mix well.
Add more water if required to adjust consistency to suit your taste.
Simmer for 5 minutes.Mix grated coconut to the Moong Dalma recipe and switch off flame.
Transfer Odiya Style Moong Dalma into a serving bowl and garnish with roasted cumin powder, red chilli powder, coconut.Serve Odiya Style Moong Dalma Recipe (No Onion No Garlic) with roti/chapati and hot Steamed Rice for weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sai_Priya/Moong_Dalma_recipe.jpg, 16
Ingredients: broccoli smer,green bell pepper (capsicum) squares,corn flour,salt,sesame (gingelly) oil (or olive oil),coriander (dhania) leaves,cloves garlic,soy sauce,hoisin sauce (substitute brown sugar even jaggery),chilli vinegar,water,onion,peanuts (moongphali),red chilli sauce,brinjal (baingan eggsplant) diagonal

Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe), 2 teaspoons Corn flour,3-4 cloves Garlic - cut into small pieces,2 tablespoons Red Chilli sauce,2 cups Soy sauce,Salt - to taste,1 teaspoon Homemade Hoisin Sauce - (substitute with brown sugar or even jaggery),4 tablespoons Sesame (Gingelly) Oil - (or olive oil),1 tablespoon Coriander (Dhania) Leaves - chopped,2 teaspoons Chilli vinegar,2 cups Water,Roasted Peanuts (Moongphali) - for garnish,3-5 Brinjal (Baingan / Eggplant) - cut into diagonal pieces,1 Onion - thinly sliced,1 Green Bell Pepper (Capsicum) - cut into 1 inch squares (optional),1 Broccoli - cut into smaller pieces (optional), 70, Indo Chinese, To prepare Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe), heat a large wok/kadai, take 2 tablespoons of the sesame oil (or olive oil), and sauté the cut eggplant and green pepper for about 10 minutes until they become just a little soft.Lightly salt it - don't put too much salt as the soy sauce will also be salty.
Care should be taken that the vegetables don't get overcooked as it's nice to have a little crunch to the vegetables.
Once done, remove and set aside on a plate.In the same pan (so that the flavor is retained), take the remaining 2 tablespoons of sesame oil and lightly sauté the cut garlic and onions.While these are sautéing, take a bowl and in it mix the soy sauce, chili garlic paste, hoisin sauce, vinegar, water, and cornflour.
Beat the mixture so that there are no lumps.Pour this mixture into the wok with the garlic & onions.
Now add the eggplant and peppers that you set aside and let the whole things come to a boil.The sauce should start thickening and coating the vegetables.
Taste to make sure salt and spice to your desired level.
If you need more, add salt and / or chili garlic paste to your level of satisfaction.Garnish with cilantro.
It will look gorgeous! You can also optionally sprinkle some roasted peanuts (whole, deskinned) to get a crunchy texture to the food.Serve Spicy Eggplant & Capsicum Curry with white rice or brown rice, or as a wrap with lettuce leaves.
It can also be served with Indian Breads like Butter naan or Roti.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Lavanya_Krishna/Spicy_eggplant_capsicum_curry.jpg, 15
Ingredients: salt,wheat flour,milk,instant oats (oatmeal) sprinkling,water,dry yeast,flour (maida),butter,oats flour

Whole Grain and Oat Buns Recipe (Healthy Dinner Rolls), Instant Oats (Oatmeal) - for sprinkling,3/4 cup Lukewarm Water,1-1/2 cups All Purpose Flour (Maida),1/4 cup Milk,1 cup Oats Flour,1/2 cup Milk,2 tablespoons Honey,1 cup Whole Wheat Flour,2 tablespoons Butter (unsalted),3 teaspoons Active dry yeast,1 teaspoon Salt, 120, Continental, To begin making the Whole Grain and Oat Buns Recipe (Healthy Dinner Rolls), in a small saucepan combine the soft butter, milk, and water.
Set over low heat until the butter is melt or just warm to the touch.
Stir in the yeast and honey.In the bowl, combine the whole wheat flour, oat flour, all-purpose flour, and salt.
Add the milk mixture and stir until combined.
Knead, until the dough comes together in a smooth, elastic, and slightly sticky ball.If the bun dough is unbearably sticky, add more flour 1 tablespoon at a time.
Avoid adding extra flour if possible, sticky is better than dense.Remove the bun dough to a well-oiled bowl, turning to coat completely in oil.
Cover with plastic wrap and let rise until doubled in size, about 1 hour.Turn the bun dough out onto a floured work surface and divide into the 9 rolls.
Form each piece into a smooth tight ball by stretching the corners around the bottom and rolling between your palm and the counter.Grease an 8 by 8-inch baking dish.
Place each ball of the Whole Grain and Oat dough in the dish and cover with plastic wrap or a muslin cloth.
Let rise again until puffy, about 30 minutes.Meanwhile, preheat the oven to 180°C.Take 1/4 cup of milk and brush over the rolls.
Sprinkle some oats and place it on the baking tray.
Bake the Whole Grain and Oat Buns for about 10 to 15 minutes, or until golden.
Once done, remove from the oven and serve warm.Serve the Whole Grain and Oat Buns Recipe (Healthy Dinner Rolls) with a Creamy Radish Soup Recipe With Sweet Potato and salad for a wholesome dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Ritu_Arora/Whole_Grain_and_Oat_Buns_Recipe_Healthy_Dinner_Rolls-1.jpg, 9