anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,dog bread bagutte,spaghetti pasta,garlic butter,mozzarella cheese,cloves garlic,virgin olive oil,cheddar cheese,tomato basil pasta sauce

Delicious & Cheesy Spaghetti Sandwich Recipe, 200 grams Spaghetti Pasta,1/4 cup Mozzarella cheese,Salt - to taste,Extra Virgin Olive Oil - as required,2 cloves Garlic - grated,Garlic Butter - to spread,4 Hot Dog Bread - or Bagutte,1/4 cup Cheddar cheese,1/2 cup Tomato Basil Pasta Sauce, 30, Continental, To begin making the Cheesy Spaghetti Sandwich Recipe, first you will need to keep the get the tomato basil pasta sauce ready.You can either use store bought sauce or make the sauce at home using this recipe - Tomato Basil Pasta Sauce and Pizza Sauce Recipe.We will then cook the spaghetti pasta along with salt in boiling water until al dente.Once the pasta is cooked, drain it from the hot water and run it under cold water immediately to stop the process of cooking.Drain the pasta from its water and drizzle a bit of olive oil to prevent it from sticking to each other.
Keep the pasta aside.In a heavy bottomed pan, add in a tablespoon of olive oil and the grated garlic.
Saute for a few seconds andNow add the cooked spaghetti to this pan along with the tomato basil pasta sauce and stir wellOnce the pasta is well coated with the sauce, turn off the heat.Next, slit the submarine bread horizontally.
Apply butter on both the halves of the bread.
Toast both halves of the bread on a griddle over medium heat until slightly golden brown and crisp.
Once the bread is toasted, remove from the heat.In a mixing bowl, combine the cheddar cheese and mozzarella cheese and set aside.Place the toasted subway bread on a flat surface.
 Place some tomato basil spaghetti on lower half of the bread and top it generously with cheese on the top.
Cover the sandwich with the other half of the breadTo lightly met the cheese, place this Cheesy Spaghetti Sandwich in the microwave for 1 minute on high heat.Serve this Cheesy Spaghetti Sandwich Recipe along with French Onion Soup Recipe for a special weekend dinner along with Rich Dark Chocolate Mousse as a dessert , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Tomato_Basil_Spaghetti_Sub_Sandwich_Recipe.jpg, 9
Ingredients: salt,cumin powder (jeera),coconut,karela (bitter gourd pavakkai),jaggery,red chilli powder,cloves garlic,cumin seeds (jeera),peanuts (moongphali),tamarind paste,coriander powder,turmeric powder,sunflower oil

Bharwa Karela Masala Recipe, 1/2 teaspoon Cumin powder (Jeera),2 Karela (Bitter Gourd/ Pavakkai),1 tablespoon Tamarind Paste,2 teaspoon Cumin seeds (Jeera),1 teaspoon Salt - adjust to taste,1 teaspoon Coriander Powder (Dhania),2 teaspoon Red Chilli powder,1/2 teaspoon Salt - adjust to taste,1/2 cup Raw Peanuts (Moongphali),2 teaspoon Jaggery,1/2 cup Fresh coconut - grated and roasted,3 teaspoon Sunflower Oil,1 teaspoon Turmeric powder (Haldi),6 cloves Garlic, 70, Indian, To begin making the Bharwa Karela Masala Recipe, wash karela and grate their outer surface with a knife or grater and remove seeds inside.
Cut them 2 inches long, add salt and leave aside for 10 minutes.You would see that the vegetable would have given some water.
Squeeze the excess water and wash them completely.
Doing so will reduce bitterness to a considerate level.
Slice the gourds half way through so as to facilitate filling inside them.
Keep aside.In a saucepan, add water and bring it to a boil.
Cook pieces of karela in boiling water just until the skin becomes tender.
Avoid overcooking since they need to retain their shape.
Drain the hot water and allow it to cool down enough to handle.Dry roast peanuts until it turns slightly brown.
Half of it for is to be used for stuffing and the other half, for gravy.In a kadai, add oil and once the oil is hot, add cumin seeds.
Fry them until they turn brownish.Add garlic pods and fry them until they turn brownish.In a mixer, add the roasted peanut, roasted coconut, garlic pods, jeera, jaggery, red chili powder, coriander powder, cumin powder, salt and grind them coarsely.
Do not add waterAdd a teaspoon of oil to the grounded powder and mix them wellStuff half of the spice powders inside the bitter gourd and keep the remaining half to the gravy.In a medium sized frying pan.
Add remaining oil and heat them over medium heatPlace the stuffed karelas in the pan and roasted until the outer skin turns brownish.In another medium sized pan, add a half teaspoon of oil.
Once the oil is hot, add the remaining masala and saute it for a few minutes.
Add 1-1/2 cups of water and cook until the gravy thickens a little.Add a little more tamarind paste if you like it to be a little more sour.Cook with lid covered over medium flame until the gravy is reduced and grounded powders are absorbed completely.
Adjust salt and switch off the flame.
Pour the gravy over the karelas and serve hot.Serve Bharwa Karela Masala along with Dhaba Style Dal Fry, Phulka and Masala Khichia for an everyday meal.
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Ingredients: salt,boneless chicken,coriander (dhania) leaves,red chilli powder,curd,garlic ground paste,sunflower oil

Chicken Masala Fry Recipe, 2 tablespoon Curd (Dahi / Yogurt),3 tablespoon Garlic - ground to paste,2 tablespoon Red Chilli powder,1/2 tablespoon Salt,1/2 cup Coriander (Dhania) Leaves,1/2 cup Sunflower Oil,500 grams Boneless chicken - chopped to chunks, 25, Indian, To begin making Chicken Masala Fry Recipe, in a pressure cooker, add the boneless chicken pieces along with salt, red chilli powder, curd and garlic paste.
 Add 1 to 2 cups water, mix well and pressure cook till tender, for 10 minutes or 2 whistles.Switch off the heat, allow the steam to release naturally and once the steam is released, take out the chicken and keep aside.Heat about half a cup of oil in a deep frying pan, and add the cooked chicken mixture to this, once the oil is hot.Keep stirring for about 5 to 10 minutes till all the water has evaporated and the chicken has absorbed the flavour of masalas added.
Take them out, garnish with coriander leaves and serve hot.Serve Chicken Masala Fry Recipe along with Steamed Rice and Lahsuni Palak Dal Recipe (Spinach & Lentil Curry with Garlic) for a weekday lunch.
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Ingredients: salt,yellow moong dal (split),cumin powder (jeera),coriander (dhania) leaves ( months onwards),asafoetida (hing),ghee,water,turmeric powder

Moong Dal Pani Recipe- Dal Soup For Babies 6 months & above, 1/4 teaspoon Ghee,Cumin powder (Jeera) - a pinch,Coriander (Dhania) Leaves - a few chopped (8 months onwards),1/2 cup Water,Salt - a pinch,Asafoetida (hing) - a pinch,1/4 cup Yellow Moong Dal (Split),Turmeric powder (Haldi) - a pinch, 35, Indian, To begin making Moong Dal Soup or Moong Pani For Babies and Toddlers Recipe, pressure cook the Yellow Moong dal , along with a pinch of salt and half cup of water in a pressure cooker for 3 to 4 whistles and turn off the heat.Allow the pressure to release naturally.
Once the pressure is released, add it to a mixer grinder and make a smooth puree.The next step is to make the tadka for the Moong Dal Pani/ Soup.
Heat ghee in a pan over medium heat.
Add the asafoetida, turmeric powder and cumin powder and stir for a few seconds.
Pour the pureed dal into the ghee tadka and give it a quick boil.
Adjust the consistency of the soup by adding water if required and turn off the heat.Serve Moong Dal Paani/Soup to your baby/toddler from 6 months onwards as a lunch meal or a dinner meal.Garnish with coriander leaves and serve/feed it to your toddlers after 8 months so that they can understand the texture and taste of coriander leaves as well.
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Ingredients: tomato,salt,cumin powder (jeera),ginger,sabudana (tapioca pearls),poha (flattened rice),red chilli powder red chilli powder,potato (aloo),chaat masala powder,soy (nuggets),coriander powder,turmeric powder,green chillies,garam masala powder,sunflower oil

Healthy Soya Sabudana Kebabs Recipe With Spicy Tomato Chutney, 3 Green Chillies,1-1/2 Cups Soy Chunks (Nuggets),1 Potato (Aloo) - boiled,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),1/2 Inch Ginger,Sunflower Oil - for frying,1/2 Inch Ginger - minced,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Red Chilli powder - Red chilli Powder,1 teaspoon Coriander Powder (Dhania),1/2 cup Poha (Flattened rice) - soaked,3 Green Chillies - chopped,3 Tomatoes,1/2 Cup Sabudana (Tapioca Pearls) - soaked,1 teaspoon Chaat Masala Powder, 30, Indian, To begin making Healthy Soya Sabudana Kebabs Recipe With Spicy Tomato Chutney, soak the soya nuggets in boiled water for 10-15 minutes and once they become soft, drain the excess water out of them.
Grind the soaked soy nuggets using a mixer grinder to a coarse mixture.
Take a big bowl and add boiled potato, minced soya, Sabudana, soaked poha,  green chillies, ginger, all the spices like the red chilli powder, coriander powder,turmeric powder, cumin powder, garam masala, chat masala and salt and mix everything well with a masher until it turns into a smooth mixtureMake 6-8 round patties from this mixture and then it rest for a while.Meanwhile, into a mixer grinder add all the ingredients for chutney like the tomatoes, green chilli, ginger and salt to taste and grind them into a smooth paste.
Add water if you feel that the chutney is too thick.
Adjust salt if required and keep this aside.Now heat up oil in a shallow frying pan and shallow fry the Soya Sabudana Kebabs till they turn crispy and golden brown on both the sides.
Once done transfer the Soya Sabudana Kebabs on an oil absorbent paper for sometime to get rid of excess oil.Garnish Soya Sabudana Kebabs with onion rings and serve with the tomato chutney.Serve Healthy Soya Sabudana Kebabs Recipe With Spicy Tomato Chutney as an evening snack along with Masala Chai.
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Ingredients: tomato,cumin powder (jeera),kashmiri red chilli powder,onion,turmeric powder,green chilli paste,sunflower oil,salt,corn flour,ginger paste,eggs,mustard oil,garam masala powder,red chilli powder,dry red chilli,curd,kasuri methi (dried fenugreek leaves),garlic paste,bay leaf (tej patta),mutton keema,coriander powder

Nargisi Kofta Curry Recipe - Spicy Scotched Egg Curry, 1 teaspoon Cumin powder (Jeera),2 Dry Red Chilli,1 teaspoon Ginger - paste,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 Onion - chopped,1/2 tablespoon Kashmiri Red Chilli Powder,Sunflower Oil - as required,Salt - for seasoning,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Turmeric powder (Haldi),1 cup Curd (Dahi / Yogurt),2 tablespoon Mustard oil,1 tablespoon Homemade tomato puree,1 teaspoon Garlic - paste,2 tablespoons Garlic - paste,1 tablespoon Green Chilli Paste,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),2 tablespoons Ginger - paste,4 Whole Egg - hard boiled and peeled,500 grams Mutton - keema,1 Bay leaf (tej patta),1 tablespoon Corn flour, 75, Mughlai, To begin making the Nargisi Kofta Curry recipe, hard boil the eggs in a saucepan with some water.
Peel the outer shelf and keep it aside.In a food processor blend mutton keema very well to make it soft and tender.Transfer it in a bowl, add turmeric powder, red chilli powder, coriander powder, salt, ginger garlic paste, oil, garam masala powder and corn flour.
Mix it very nicely using hands.Divide the mixture into four parts.
Put some oil in your palm and take one portion of keema mixture and pat it to form like a chapati.Place a hard boiled egg in between the flatten keema mixture and cover the egg with it.
Do the same to all eggs.
Keep aside.The next step is to prepare the gravy.
Heat oil in a big pan or kadai.Add dry red chilli and bay leaf.
Roast the chilies for a minute then add chopped onions.
Fry the onions until light brown.Add ginger garlic paste, green chilli paste and fry a little bit.
Add tomato puree, coriander, cumin, red chilli and turmeric powder.
Fry until the oil separates.Whisk yogurt with salt and add in the masala mixture.
Mix well and add one cup of warm water.
Let it boil.After it starts bubbling slowly add keema wrapped egg on the gravy.
Let it cook for 30 to 35 minutes.After 30-35 minutes check the seasoning add garam masala powder and sprinkle some kasuri methi.
Serve hot.Serve Nargisi Kofta Curry along with Boondi Raita, Whole Wheat Lachha Paratha and Kachumber Salad for a weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/usashis-gmail.com/Nargisi_Kofta_CurrySpicy_scotched_egg_curry.jpg, 21
Ingredients: basmati rice,salt,coconut,jaggery,white urad dal (split),cardamom powder (elaichi),chana dal (bengal gram dal),sunflower oil

Chettinad Inippu Seeyam Recipe, 1 cup Basmati rice,1 cup Chana dal (Bengal Gram Dal),Sunflower Oil - as required for deep frying,1/2 cup Fresh coconut - grated,1-1/2 cup Jaggery,3/4 cup White Urad Dal (Split),1 teaspoon Cardamom Powder (Elaichi),1 teaspoon Salt, 65, Chettinad, To begin making the Chettinad Inippu Seeyam recipe, soak rice and urad dal separately in water for about 4 hours.
Drain the water and grind into thick consistency batter.
Add a teaspoon salt and keep aside.Soak Bengal gram dal for about 2 hours.
Then cook in open pot until dal is well cooked and turns soft.
 Do not overcook dal and make it mushy.Remove dal from heat, drain any excess water if remains.
Mash it well.In a heavy bottomed pan, heat crushed jaggery with 2 tablespoon water.
Once jaggery melts, add cooked Bengal gram, grated coconut and mix well.
Continue to cook until the mix turns thick.
Add cardamom powder and mix well.Remove from heat and let it cool down.
Divide into equal portions and roll into balls.Meanwhile, heat oil for deep frying.
Dip each ball into rice-dal batter gently, coat well.
Then carefully drop into hot oil and deep fry on medium low flame until it turns golden brown.
Remove from oil and drain on kitchen paper to absorb excess oil.
Serve hot or cold.Serve Chettinad Inippu Seeyam as a dessert after your meal of Chettinad Muttai Masala and Whole Wheat Lachha Paratha.
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Ingredients: mixed fruits,mixed dry fruits,milk,sugar,curd,broccoli,instant oats (oatmeal)

Broccoli Oats Smoothie Bowl Recipe, 1 cup Broccoli - steamed,1 cup Curd (Dahi / Yogurt),1/4 cup Instant Oats (Oatmeal),Honey - or sugar as required,3/4 cup Milk,Mixed dry fruits - as required,Mixed fruits - as required, 15, Continental, To begin making the Broccoli Oats Smoothie Bowl, add the steamed broccoli, milk, curd, oats and honey in a blender.Blend everything until it is well combined and smooth.
Once done, transfer the roccoli Oats smoothie in a bowl and garnish it with fruits and dry fruits of your choice.Serve Broccoli Oats Smoothie Bowl on its own for a healthy or for a more filling breakfast serve with with Masala Omelette Waffles or Spicy Jalapeno Scrambled Eggs Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nusrath_Jahan/Broccoli__oats_smoothie_bowl.jpg, 7
Ingredients: sunflower oil,red chilli powder,cloves garlic,dry red chilli,curry leaves,peanuts (moongphali),tamarind lemon,kala jeera

Gurellu Chutney Podi Recipe, 1 cup Kala jeera,1 teaspoon Red Chilli powder,10 Curry leaves,1/4 cup Raw Peanuts (Moongphali),8 Dry Red Chilli,1 teaspoon Sunflower Oil,8 cloves Garlic - peeled,Tamarind - lemon size, 30, North Karnataka, To begin making the Gurellu Chutney Podi recipe, dry roast peanuts in a kadai or microwave, till the skin peels off or brown spots appear on them.
Keep it aside.In a frying pan/kadai, dry roast kala jeera seeds (uchellu) on a low flame till it crackles.
Keep it aside .Roast garlic cloves in the kadai such that its raw smell goes.
Keep aside.Add a teaspoon of oil to the frying pan.
Keep the flame on low and roast red chillies and tamarind.Mid way, add curry leaves, and continue to roast till red chillies, tamarind and curry leaves have turned crisp.
Transfer to a plate .When everything has cooled to room temperature, transfer everything to a mixer jar, add some salt and grind to a medium coarse powder.
Don’t make it too smooth.
Kala Jeera seeds chutney powder is ready.
Store it in an air tight container.
If handled properly can store for months together.Serve Gurellu Chutney Podi along with Steamed Rice and Mixed Vegetable Sambar for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/GURELLU_CHUTNEY_PUDI__NIGER_SEEDS_CHUTNEY_POWDER_.jpg, 8
Ingredients: cheese,salt,red bell pepper (capsicum),kashmiri red chilli powder,coriander (dhania) leaves,tandoori masala,red chilli powder,ginger garlic paste,curd,soya chaap,green chillies,garam masala powder,sunflower oil

Tandoori Style Soya Chaap Curry Recipe, Sunflower Oil - as required,1 Tablespoon Ginger Garlic Paste,1 teaspoon Garam masala powder,Salt - to taste,1 Red Bell pepper (Capsicum),4 Green Chillies,1/4 teaspoon Kashmiri Red Chilli Powder,Coriander (Dhania) Leaves - Fresh (chopped),1/4 cup Cheese - grated,1 teaspoon Tandoori masala,1/2 teaspoon Red Chilli powder,1/2 cup Curd (Dahi / Yogurt),6 Soya Chaap, 50, North Indian Recipes, To begin making the Tandoori Style Soya Chaap Curry recipe, first remove the sticks from Soya chaap and dice them small circular pieces.Next, take a bowl and add diced soya chaap, ginger garlic paste, and salt together.
Use your hands to rub the mixture on soya chaap.
Let it marinate for 15 minutes.Meanwhile, take the red pepper and keep it directly on gas (fire) for roasting.
Roast till it gets charred from all the sides.
Let it cool down for few minutes.
Use your hands to remove the burnt skin from the pepper.
Grind the roasted pepper & green chillies together.Now take the marinated soya chaaps and add red pepper paste, whisked yogurt, grated cheese and all the spices into it.
Give it a good stir so that soya chunks are properly coated.
Cover the bowl with a cling film & leave it for another 15 minutes of marination.
Once marinated, then heat up oil in pan and first add the soya chunks in order to fry them.
Cook them for 7-8 minutes and then add the left over marinade into the pan.
Cook on low heat till the gravy starts thickening.Adjust salt as per your taste and turn off the heat.
Garnish it with some fresh coriander leaves and serve hot.Serve Tandoori Style Soya Chaap Curry along with Tomato Onion Cucumber Raita and Whole Wheat Lachha Paratha for a weekday meal.
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Ingredients: salt,cumin powder (jeera),ginger,green chilli,asafoetida (hing),methi leaves (fenugreek leaves),curd,coriander powder,rice flour,turmeric powder,spinach leaves (palak),sunflower oil

Uttaranchal Style Garwhali Kafuli Recipe (Spinach Curry), 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),1 inch Ginger - chopped,Salt - to taste,1 teaspoon Coriander Powder (Dhania),1 cup Methi Leaves (Fenugreek Leaves),2 Green Chilli - chopped,Sunflower Oil,1/4 cup Curd (Dahi / Yogurt),1 tablespoon Rice flour,1 pinch Asafoetida (hing),2 cups Spinach Leaves (Palak), 30, North Indian Recipes, To begin making the Uttaranchal Style Garwhali Kafuli Recipe, wash the spinach leaves and fenugreek leaves and chop them.Add the leaves along with green chilli, salt and little bit of water and pressure cook for about 2 whistle till done.Allow the pressure to release naturally and cool the leaves for some time and blitz it in the grinder till it forms a smooth paste.Heat a kadai with oil, add ginger allow it soften.
Add ground spinach paste and keep stirring.You can also add in spice powder and salt and give a stir.
In a separate bowl mix rice flour with 1/2 cup of water and stir in into the gravy mixture.Also add in the beaten curd and keep stirring until the gravy thickens.
Check for salt and garnish it with ginger.
Serve the Uttaranchal Style Garwhali Kafuli Recipe along with a Baby corn and Carrot Subzi and Missi Roti by the side to make it a complete meal.
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Ingredients: tomato,kashmiri red chilli powder,cloves garlic,black peppercorns,onion,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil,salt,garam masala powder,water,sugar,button mushrooms,kasuri methi (dried fenugreek leaves),butter,ginger,saffron strands generous,bay leaf (tej patta),milk,badam (almond),cinnamon stick (dalchini),coriander powder

Mushroom Pasanda Recipe (Butter Fried Mushrooms in Tomato Almonds and Cream Gravy), 6 Whole Black Peppercorns,1 Saffron strands - generous pinch,Water - as required,1 teaspoon Coriander Powder (Dhania),2 Onions - finely chopped,500 grams Button mushrooms,20 Badam (Almond) - blanched,1 teaspoon Garam masala powder,Salt - to taste,1/4 cup Fresh cream,3 tablespoons Milk,1-1/2 inch Ginger - finely chopped,1-1/2 teaspoon Kashmiri Red Chilli Powder,3 tablespoons Sunflower Oil,6 cloves Garlic - finely chopped,1 tablespoon Butter,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 Bay leaf (tej patta),2 Green Chillies - chopped,300 grams Tomatoes - cubed, 55, Mughlai, To begin making the Mushroom Pasada, first soak the pinch of saffron in 3 tablespoons of warm milk.
Set this aside to allow the saffron to infuse into the milk.Heat a teaspoon of oil in a pan; add the ginger, onion and garlic and stir fry until the onions are tender and soft.
Add the chopped tomatoes, chopped almonds and green chilies and saute until the tomatoes are cooked through and soft.
Once done, turn off the heat and allow the tomato mixture to cool.Once cooled, add the mixture in a blender to get a smooth puree.
We now have the partial pasanda masala ready.Next, thoroughly wash the mushrooms and drain them.
Slice the larger button mushrooms in half and retain the smaller ones to use whole.In a heavy bottom pan, warm the butter.
Add the mushrooms to it and sauté on a high heat for 6-7 minutes.
The mushrooms will immediately release water.
Keep tossing them till the water has completely evaporated.
Take the mushrooms off the heat and keep aside.In the same pan, heat a teaspoon of oil, and add the cumin seeds, cinnamon, bay leaf, and peppercorns.
Toss them for few seconds.
Next add the ground onion tomato paste and continue to sauté for 3-4 minutes.Add the turmeric, red chilli powder, coriander powder and mix.
Cook the gravy for 4-5 minutes until you smell the aromas coming through.Next, add the butter-sauteed mushrooms, salt and 3/4 cup of warm water.
Mix it all together and bring the gravy to a brisk boil.
Continue to simmer for 5 minutes until the Mushroom Pasanda curry has reached a desired consistency.
Lastly, top the gravy with sugar, garam masala powder, kasoori methi, saffron infused milk and cream.
Mix well and cook for another for another 3-4 minutes.
Check the salt and spice levels and adjust to suit your taste.Serve the Mushroom Pasanda along with Naan or Tawa paratha or a simple Jeera Pulao.
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