anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,yellow moong dal (split),cumin powder (jeera),green chilli,spinach,ajwain (carom seeds),red chilli powder,coriander (dhania) seeds,onion,lemon,turmeric powder,garam masala powder,sunflower oil

Spinach and Moong Dal Pakodas Recipe, 1/2 teaspoon Cumin powder (Jeera),1 Green Chilli - finely chopped,Salt - to taste,1 teaspoon Lemon juice,1 cup Yellow Moong Dal (Split) - soaked for 2 hours,1/2 teaspoon Garam masala powder,1 teaspoon Ajwain (Carom seeds),1 Onion - finely chopped,1 tablespoon Coriander (Dhania) Seeds - roughly pounded,1/4 teaspoon Turmeric powder (Haldi),1 cup Spinach - finely chopped,1/2 teaspoon Red Chilli powder,Sunflower Oil - for frying, 35, North Indian Recipes, To begin making the Palak And Moong Dal Pakodas Recipe, wash and soak the moong dal for 2 hours and then grind it to a semi course paste using a mixer grinder.
Remove the ground moong dal into a bowl.Now, whisk the ground moong dal paste vigorously for a few minutes to incorporate air into the mix to make the batter a little lighter.Add in the chopped spinach, onion and green chilli.
Add the spices mentioned including carom seeds, coriander seeds, red chilli powder, garam masala powder, turmeric powder, cumin powder, season with salt and mix well.Now, heat oil in a  paniyaram pan and add oil in each cavity.
Once it is hot drop a spoon full of batter into the oil to form small pakodas and let it cook for 2 minutes on medium heat.When pakodas are cooked on one side and turned golden brown, flip over and cook on the other side.Once the pakodas are evenly browned on all sides and cooked through remove them from the pan into an oil absorbent paper and proceed to make the next batch of the pakodas with the remaining batter.Serve the Palak And Moong Dal Pakodas Recipe as a tea time snack along with spicy dhaniya pudina chutney and masala chai for a tea party and impress your guests., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Palak_And_Moong_Dal_Pakodas_Recipe_.jpg, 13
Ingredients: cashew nuts,basmati rice,salt,mustard seeds,black peppercorns ground,curry leaves,white urad dal (split),onion,sunflower oil

Milagu Sadam Recipe (Instant Pepper Rice), 2 sprig Curry leaves,2 teaspoons Sunflower Oil,Salt - to taste,2-1/2 tablespoons Whole Black Peppercorns - freshly ground,1 teaspoon Mustard seeds,1 Onion - finely chopped,10 Cashew nuts,1-1/2 teaspoon White Urad Dal (Split),1 cup Basmati rice - cooked, 30, South Indian Recipes, To begin making the Milagu Sadam, heat oil in a heavy bottomed pan.Add mustard seeds and wait till they crackle.
Add urad dal and sauté till dal begins to turn brown.Add finely chopped onions and curry leaves.
Saute till the onions turn translucent.Once it is done, add the cashew nuts in the pan.Add freshly ground pepper powder and salt to taste.
Mix well and let it cook for a minute or 2 minutes.Add cooked basmati rice and gently toss it to coat the rice well with the pepper-onion mix.
Check for seasoning, add more salt if needed.Turn off flame and serve immediately.
Serve Milagu Sadam with Tomato Onion Cucumber Raita or Boondi Raita for a light and delicious weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Milagu_Sadam_400.jpg, 9
Ingredients: tomato,salt,mustard oil,ghee,ajwain (carom seeds),red chilli powder,water,coriander (dhania) leaves,onion,cumin seeds (jeera),cucumber,papad khar,green chillies,corn flour (makki ka aata),green chilli paste

Masala Khichia Recipe (Spicy Corn Flour Papad), 1 tablespoon Red Chilli powder,Salt - as required,2 sprig Coriander (Dhania) Leaves - finely chopped,1 tablespoon Ajwain (Carom seeds),Chilled water - as required,Salt - to taste,1 tablespoon Papad khar,1/2 cup Cucumber - finely chopped,Mustard oil - as required,1 Tomato - finely chopped,1 tablespoon Cumin seeds (Jeera),Ghee - as required,2 Green Chillies - finely chopped,1 Onion - finely chopped,Red Chilli powder - as required,500 grams Corn flour - (makki ka aata),1 tablespoon Green Chilli Paste, 65, Rajasthani, To begin making the Spicy Masala Khichia recipe, firstly, sieve the corn flour and keep it side.Next, in a saucepan boil the water for double as compare to the flour.When the water comes to a boil, add green chilli paste, red chilli powder, salt, cumin seeds, salt, ajwain, papad khar and mix well.Add two teaspoon of mustard oil in the water mixture and mix it properly.When water is properly hot add corn flour little by little and mix well.
Stir it continuously to avoid lumps in the mixture.When water is absorbed, cover it with lid and steam it.
Now switch off the flame and again mix the dough and keep it aside for 5 minutes.Make small balls in round shape out of it and keep it between two plastic sheets.Keep it on a rolling board and press it with another rolling board or any heavy plate to form a flat roti.
You can even make it in a papad machine.Now take out the plastic sheet and leave this papad on the cloth.
Keep in the sun for 2 days.
When papad is properly dry then store in airtight container.The next step is to make the masala khichia.
Microwave the dry khichia for about 20 seconds or directly roast it on the flame.Once done, spread ghee on the entire khichia and sprinkle some red chilli powder on it.Meanwhile add onion, tomato, cucumber, green chillies and salt in a mixing bowl.Now, spread the vegetable mixture on the khichia and garnish it with chopped green coriander.
You can also use sev to garnish the same.Serve Spicy Masala Khichia along with Panchmel Dal and Khooba Roti for as perfect Rajasthani meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Masala_Khichia_from_the_scratch.jpg, 15
Ingredients: cheese,sweet spicy red chilli sauce (tomato chilli sauce),tomato,salt,garlic butter,dog bread,cloves garlic,basil leaves,virgin olive oil,black peppercorns,classic mayonnaise (with eggs),lemon,parmesan cheese,chicken breasts,walnuts

Grilled Basil Pesto Chicken Sub Sandwich Recipe, 1 tablespoon Extra Virgin Olive Oil,1/4 cup Parmesan cheese - grated (optional),Salt - to taste,1 teaspoon Lemon juice,2 Cheese Slices,4 cloves Garlic - finely chopped,1 Chicken breasts,2 tablespoons Walnuts - toasted,2 tablespoons Garlic Butter,1/2 tablespoon Whole Black Peppercorns - coarsely pounded,1 tablespoon Fresh cream,2 Hot Dog Bread,2 tablespoons Classic Mayonnaise (With Egg),1 Tomato - thinly sliced,125 grams Basil leaves - with stems removed,2 tablespoons Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce), 120, Continental, To begin making the Grilled Basil Pesto Chicken Sub Sandwich, let's make the fresh basil pesto and keep it ready.
We will first have to grind all the ingredients together.In a food processor, combine basil leaves, walnuts, garlic, salt, crushed black peppercorns and cheese.
Blend until the mixture is a coarse pasteWith the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.Next add the Parmesan and puree for a minute.
Transfer to a bowl and set aside.In a mixing bowl, marinade the chicken breast along with pesto, cream, and lemon juice.
Let it sit for about an hour.Heat a grill pan/skillet on medium flame, put some garlic butter and place the chicken breast on it allow to cook on both sides for about 8-10 minutes on each side.Set aside.
Cut them into slices or small chunks.Slice the hot dog bread horizontally, light apply butter and toast on a griddle on low flame, turn off heat.Place the two halves of the hot dog bread, on a countertop, apply red chilli sauce on the base, arrange tomato slices, the pesto chicken pieces and place the cheese slices over it.Finally, spread mayonnaise on inside of  the top half of hot dog bread and close the sub sandwich.Serve the The Grilled Basil Pesto Chicken Sub Sandwich along with Zucchini Parmesan Fritters Recipe and Tzatziki Recipe - A Greek Yogurt Dip for a weekend lunch.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Grilled_Basil_Pesto_Chicken_Sub_Sandwich_Recipe.jpg, 15
Ingredients: tomato,salt,peruvian beans,water,virgin olive oil,jalapenos,onion,canola oil,lemon,black pepper powder,white onion

Simple Peruvian (Mayocoba) Beans Salad Recipe, 1 tablespoon Pickled Jalapenos,1 tablespoon Canola Oil,1 tablespoon Lemon juice,1/2 tablespoon Extra Virgin Olive Oil,Salt - to taste,3-1/2 cups Water,1 Tomato - finely chopped,1/2 cup White onion - finely chopped,Black pepper powder - to taste,1/4 cup Onion - diced,1 cup Peruvian Beans, 255, Continental, Method To Cook Peruvian BeansTo begin making Simple Peruvian (Mayocoba) Beans Salad Recipe, cook the peruvian beans first.Wash and rinse the dried beans in cold tap water.
In a pan, add water, chopped onion, Peruvian beans, oil and salt and wait for rolling boil temperature.Transfer the beans to crock pot and set the temperature in high mode and cook it for 4 hrs.
Peruvian beans is ready.
You can also use follow here the cooking method to cook the beans.To make saladIn a large bowl, combine all the ingredients (Cooked peruvian beans, chopped roma tomato, chopped white onion, chopped jalapenos, pepper, salt, lemon juice and olive oil.
Toss and mix well with a spoon.Cover and chill it for 15 mins in the refrigerator.
Simple Peruvian Beans salad is ready to serve.
Enjoy with tortilla chips.If you don't get peruvian beans, try the same recipe with chick peas, rajma etc..Pair Simple Peruvian (Mayocoba) Beans Salad Recipe along with Quick Creamy Pea Soup Recipe and tortilla chips for a light dinner., https://www.archanaskitchen.com/media/k2/items/cache/83a2ea62e0f4cfa71f77de7659289685_XL.jpg, 11
Ingredients: tomato,salt,hung curd (greek yogurt),basa fish bless skinless,green chilli,coriander (dhania) leaves,virgin olive oil,iceberg lettuce,wheat flour tortilla,italian,onion,lemon,black pepper powder,sunflower oil

Mexican Low Fat Fish Wraps Recipe, 1 tablespoon Lemon juice,200 grams Basa fish - boneless and skinless,1 Green Chilli - finely chopped,1 tablespoon Extra Virgin Olive Oil,2 Iceberg lettuce,2 tablespoon Lemon juice,1 Tomato - finely chopped,2 tablespoons Black pepper powder,1/4 teaspoon Salt,1 pinch Salt,1 Whole Wheat Flour Tortilla,1/2 cup Hung Curd (Greek Yogurt),1 Onion - finely chopped,1 teaspoon Sunflower Oil,2 tablespoon Coriander (Dhania) Leaves - finely chopped,1 tablespoon Italian seasoning, 40, Mexican, To begin making the Mexican Low Fat Fish Wraps recipe, marinate the fish by applying black pepper powder, lemon juice and salt.
Keep it aside for 30 minutes.For salsa, mix the ingredients mentioned for salsa in a mixing bowl and keep it aside.
Mix yogurt and seasoning for yogurt sauce.Pre-heat the oven for 5 minutes.
Place the marinated fish on the skewers, brush them with oil and grill them for 20 Minutes at 200 C.To assemble the Mexican fish wraps, heat the tortilla for few seconds.
Then place it on a plate.In the centre spread the lettuce.
Over it spread 2 tablespoon of salsa.
Over this, place the grilled fish pieces.Spread 2 tablespoons of yogurt sauce on the top of the fish.
Roll the tortillas by bringing the opposite sides together.If the roll is very big, cut it in halves and serve with yoghurt sauce and salsa.Serve Mexican Low Fat Fish Wraps along with Spicy Mexican Salsa Verde and a glass of Pomegranate Mint Cocktail Recipe for a perfect weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Mexican_Low_Fat_Fish_Wraps.jpg, 14
Ingredients: tomato,green chillies,salt,ginger,kalonji (onion nigella seeds),mustard oil,mustard seeds,fennel seeds (saunf),asafoetida (hing),green peas (matar),cloves garlic,onion,methi seeds (fenugreek seeds),cumin seeds (jeera),turmeric powder,masoor dal,garam masala powder

Phalguni Dal Recipe - Bengali Style Red Lentils With Fresh Green Peas, 1/4 teaspoon Kalonji (Onion Nigella Seeds),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Fennel seeds (Saunf),1/2 inch Ginger - grated,Salt - to taste,1 teaspoon Garam masala powder,1 Tomato - finely chopped,2 Green Chillies - chopped in pieces,1 teaspoon Mustard seeds,2 cloves Garlic - grated,1/4 cup Masoor Dal (Whole) - washed and drained,1 Onion - finely chopped,Asafoetida (hing) - a pinch,1/4 teaspoon Methi Seeds (Fenugreek Seeds),2 teaspoon Mustard oil,1/4 cup Green peas (Matar),1/2 teaspoon Cumin seeds (Jeera), 30, Bengali Recipes, To begin making Phalguni Dal Recipe, place a Pressure Cooker pan on medium heat.
Add the washed and drained masoor dal.
Add the chopped tomatoes and chopped onions.
Grate ginger and garlic to the dal mixture.
Add 1-1/2 cup water to it.Place the lid on the pressure cooker pan with its weight placed on it and allow it to cook until you hear three whistles.Turn off the heat.
Wait til the pressure is released completely.
Now open the lid and mash the dal with a ladle and keep it aside.We will now proceed to prepare the seasoning.To prepare the seasoning, Place a Kadai (Wok)/ Stir Fry Pan on medium heat.
Add 2 teaspoon mustard oil to it.
Add mustard seeds, fenugreek seeds, fennel seeds, cumin seeds and kalonji seeds one after the other and allow the seeds to crackle.Once done add the green chilies and saute for 1-2 minutes.
Add asafoetida and turmeric powder followed by fresh green peas.
Cook the green peas covered on medium heat for 2 minutes.After two minutes add the mashed masoor dal, garam masala and salt to taste.
Mix well.
Add some water depending on how thick or thin you want your dal to be.
Let it simmer on low heat for 3-4 minutes and then turn off the heat.Garnish Phalguni Dal Recipe with freshly chopped coriander leaves and serve.Serve Phalguni Dal Recipe for your lunch or dinner with steamed rice or laccha paratha and Carrot Cucumber Tomato Salad with Lemon and Coriander.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preeti_Tamilarasan/Phalguni_Dal_Recipe_original_1600.jpg, 17
Ingredients: salt,water knead,wheat flour,wheat (dalia godumai rava),ghee,milk,jaggery,water,cardamom powder (elaichi)

Sanjori Bread Recipe (Maharashtrian Sweet Flatbread Stuffed with Halwa), 1/2 cup Jaggery - powdered,Salt - to taste,1 teaspoons Cardamom Powder (Elaichi),1 1/2 cup Water,Water - to knead,3/4 cup Broken Wheat (Dalia/ Godumai Rava),1 cup Milk,1 1/2 Whole Wheat Flour,1 tablespoon Ghee, 100, Maharashtrian Recipes, To begin making the Sanjori Bread Recipe, first sieve the wheat flour and salt into a mixing bowl.
Add ghee and crumble it together with your fingers till it resembles breadcrumbs.Then, gradually add water a little at a time and knead to a smooth dough.
Cover the bowl and set the dough to rest for 30 minutes.Meanwhile, prepare the sheera.
Place a kadai on the heat and add the ghee to it.
Add the wheat rava and roast on a low-medium heat until the rava is toasted and aromatic.Lower the heat and gradually add water, sheera while stirring continuously to cook the halwa.
Then, add milk and mix well till cooked into a smooth mix.Once wheat rava is cooked, add cardamom powder and powdered jaggery and stir well.Cook the sheera until all the moisture is absorbed and halwa starts leaving the sides of the pan and comes together in a thickish consistency.Take the sheera off the heat and allow it to cool completely.
Then, make lemon sized balls of it.Now, divide the bread dough into equal sized portions (Same number as the sheera portions).Take a plastic sheet or banana leaf and grease it with a little oil.
Take a dough ball and flatten it a bit with your fingers into a small disc of about 3 inches diameter.Place a portion of the sweet filling at the centre of the disc.
Bring the edges together to seal it completely and press over the greased plastic sheet or banana leaf.Once again, using your fingers, press the stuffed, bread dough out into a thinner, wider disc called a poli.
Poli should not be very thick or very thin and the filling should not ooze out.Place a skillet or tava on the heat.
Grease it lightly with a kitchen paper dabbed in ghee.When it has warmed, place the prepared poli on it.
Keep the heat on medium and allow it to cook on one side.
When bubbles begin to appear on the top f the poli, apply ghee/oil all over the top of poli and flip it.
Repeat until both sides are cooked and evenly brown.Repeat this with all the remaining portions of dough and sheera.You can store the prepared Sanjori Bread in an airtight container until ready to serve.
If you are serving it on the same day, then keep poli at room temperature.
But, if you are going to serve it on the next day, then keep it in refrigerator.
Take it out of the refrigerator prior to serving, to allow the temperature to normalise a little, then re-heat it in a microwave or on a warm skillet, and serve the Sanjori Bread topped with ghee.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preeti_Tamilarasan/Sanjori_Bread_Recipe.jpg, 9
Ingredients: cheese,britannia,mango pulp (puree),heavy whipping cream,mango (ripe)

Creamy Mango Kulfi Recipe With Cream Cheese, 250 ml Heavy whipping cream,400 grams Britannia Cream Cheese,1 cup Mango Pulp (Puree),1 cup Mango (Ripe) - fresh peeled and diced, 140, Indian, Cream Cheese Mango Kulfi is an easy recipe to make.
Get all the ingredients ready first.
Beat the cream cheese with a mixer at high speed until smooth.Combine whipped cream and whip until light and fluffy.Add the mango puree and continue to whip.
When the mixture forms stiff peaks, turn it off.Add in the diced mangoes and whip for few seconds.Spoon the Cream Cheese Mango Kulfi into a kulfi moulds, cover and freeze for 10 to 12 hours until firm.Serve the Cream Cheese Mango Kulfi as an indian dessert for a holi party or during the summers when you are looking to make a quick dessert., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Mango_Kulfi_Recipe-1.jpg, 5
Ingredients: salt,red chillies,ginger,gram bok choy,paprika powder,gram button mushrooms,sesame (gingelly) oil,cloves garlic,soy sauce,white vinegar,sesame seeds (til seeds)

Mushroom And Bok Choy Stir Fry Recipe, 250 gram Bok Choy,1 teaspoon Sesame seeds (Til seeds),2 tablespoon White vinegar,2 tablespoon Sesame (Gingelly) Oil,1 inch Ginger - grated,4 cloves Garlic - finely chopped,1 teaspoon Paprika powder,1 teaspoon Soy sauce,250 gram Button mushrooms - quartered,2 Fresh Red chillies - cut into half,Salt - as per taste,1 tablespoon Honey, 40, Asian, To prepare the Mushroom And Bok Choy Stir Fry Recipe, we will first prepare the vegetables.Clean, wash and quarter the mushrooms into even size pieces.
Then wash and pat dry bok choy with a kitchen towel.
Once the bok choy is dry, slice the stem and leaves into broad pieces of about 2 inches long.
Heat a teaspoon of oil in a pan over medium-high heat.
Once the oil is hot enough add the ginger, garlic and sliced red chilies.
Stir fry, stirring continuously until the aroma comes through, for about 2 minutes.
Take care not to burn the garlic.Add the mushrooms, bok choy, soy sauce, vinegar, paprika and stir fry until the mushroom is cooked al dente.
Once mushrooms are cooked through, turn off the heat.
Drizzle some honey over the stir fry and mix to combine evenly.
Turn off the heatTransfer the Mushroom And Bok Choy Stir Fry to a serving plate and garnish with sesame seeds.
Serve it as a side dish along with Broccoli & Pepper Rice for a wholesome meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Hina_Gujral/Mushroom_Bok_Choy_Stir_Fry.jpg, 11
Ingredients: salt,green chilli,red chilli powder,water,curd,onion,cumin seeds (jeera),sweet corn,sunflower oil

Corn And Onion Raita Recipe, 1 cup Curd (Dahi / Yogurt),1 Green Chilli - finely chopped,Water - as required,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/2 cup Sweet corn - boiled,1 teaspoon Sunflower Oil,1/2 teaspoon Red Chilli powder,1 Onion - thinly sliced, 30, Indian, To begin making the Corn And Onion Raita recipe, first, whisk the curd and salt to taste with the required amount of water in a mixing bowl and keep aside.Heat oil in a small pan.
Add cumin seeds, green chillies and onions and saute till the onions become soft and translucent.Once done add the boiled corn, red chilli powder and the required salt and saute for a minute.
After a minute turn off the heat.
Let the corn cool a bit.
Once done add this mixture in the curd, mix it and garnish it with fresh coriander.Serve Corn And Onion Raita along with Vegan Kofta Curry and Phulkas for a perfect weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Corn_And_Onion_Raita.jpg, 9
Ingredients: tomato,salt,kalonji (onion nigella seeds),mustard oil,amchur (dry mango powder),mustard seeds,fennel seeds (saunf),coriander (dhania) seeds,onion,cumin seeds (jeera),methi seeds (fenugreek seeds),dry red chillies,potato (aloo),turmeric powder,pointed gourd (parval)

Achari Aloo Parwal Sabzi Recipe (Pointed Gourd And Potato Stir Fry In Pickle Spices), 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1/2 teaspoon Fennel seeds (Saunf),1/2 teaspoon Kalonji (Onion Nigella Seeds),1/2 teaspoon Amchur (Dry Mango Powder),Salt - to taste,3 Dry Red Chillies - broken into 2,1 Onion - finely chopped,1 Tomato - finely sliced,2 tablespoons Mustard oil,400 grams Pointed gourd (Parval) - sliced lengthwise,3 Potatoes (Aloo) - sliced lengthwise,1 teaspoon Coriander (Dhania) Seeds,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/2 teaspoon Cumin seeds (Jeera), 50, North Indian Recipes, To begin making the Achari Aloo Parwal Sabzi Recipe place a pan on a medium heat and dry roast all the ingredients under “Dry roast and grind to coarse powder” and pulse them together in a grinder to make a spice mix.
Set aside to use later.Place a pressure cooker on the heat and add mustard oil to it.
Warm it till it gets smoky, then reduce the heat to low, add nigella seeds and allow them to crackle.Add onions and saute until just light golden brown.
Do not burn them.Then, add potatoes, parwal, and sliced tomatoes and saute on a high heat for 4-5 minutes.Add haldi, ground spice mix, amchoor and mix well to coat the vegetables.Sprinkle sufficient water to cook the veggies but not make too much of a gravy, place the lid on the cooker and cook for 2 whistles.Turn the heat off and allow the cooker to cool down until the pressure releases naturally.Open the cooker, add salt, mix and simmer for another minutes so the excess water evaporates.Serve it in a dish and garnish with fresh coriander leaves.
Serve hot with Phulkas, Matar Ki Puri and Dal Banjara for a wholesome weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Achari_Aloo_Parwal.jpg, 15