anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,coconut milk,cumin powder (jeera),salt,cashew nuts,coriander (dhania) leaves,green peas (matar),red chilli powder,carrot,ginger garlic paste,curry leaves,onion,cinnamon stick (dalchini),coriander powder,turmeric powder,green chillies,cauliflower (gobi) florets,sunflower oil

Kerala Style Cauliflower Kurma Recipe, Salt - as required,1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Coriander (Dhania) Leaves - finely chopped,2 sprig Curry leaves,1 inch Cinnamon Stick (Dalchini),2 to 3 tablespoons Green peas (Matar) - fresh or frozen,1 cup Cauliflower (gobi) - florets,1 Tomato - pureed,2 Green Chillies - slit,1 teaspoon Red Chilli powder,1 Onion - finely chopped,2 tablespoons Ginger Garlic Paste,1 cup Coconut milk - thin,1/2 cup Coconut milk - thick,1/2 cup Carrots (Gajjar) - diced,2 teaspoons Coriander Powder (Dhania),Sunflower Oil - as required,4 to 5 Cashew nuts - broken, 50, Kerala Recipes, To begin making the Kerala Style Cauliflower Kurma recipe, firstly heat sufficient water in a saucepan and add chopped vegetables and boil them.Drain water and collect the vegetables in a mixing bowl.
(Do not over cook the veggies)Heat some oil in a heavy bottomed pan and add cinnamon stick and curry leaves.Now add finely chopped onion and saute till they turn translucent.Add ginger garlic paste, green chilies and fry till golden.Now add pureed tomato along with red chilli powder, turmeric powder, cumin powder and coriander powder and fry till the oil starts leaving the sides.Pour in the thin coconut milk, cooked veggies and adjust salt.
Cook for 5 to 6 minutes on low flame.Once the curry is done, add thick coconut milk, some chopped cashews and turn off the gas.Garnish with fresh chopped coriander and some grated coconut.Serve Kerala Style Cauliflower Kurma with steamed rice and Elai Vadam for a comfort meal.
Cauliflower Kurma also goes well with Whole Wheat Lachha Parathas., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/KERALA_STYLE_CAULIFLOWER_KURMA.jpg, 18
Ingredients: double,milk,nolen gur syrup,silver bs,vanilla,nolen gur date jaggery,fruits,gelatin,milk full

Nolen Gur Panna Cotta Recipe (Fresh Dates Jaggery Panna Cotta), 2 teaspoons Gelatin,2-3 tablespoons Nolen Gur - syrup,2 teaspoons Silver Balls - optional,3/4 cup Nolen Gur - fresh date jaggery,Fresh fruits - optional,1-1/2 teaspoon Vanilla Extract,4 cups Double Cream,1 1/2 + 1/2 cups Milk - full cream milk, 280, Fusion, To prepare Nolen Gur Panna Cotta Recipe (Fresh Dates Jaggery Panna Cotta), purify Nolen gur if it is hard and has impurities.
Melt it in a double boiler first, pass it through a sieve to remove scum.Take a small bowl and add 1/2 cup of warm milk and gelatine together and keep aside to let it soften, for about 10 minutes.In a medium sized pan/kadai, heat the cream and milk together till the milk starts boiling.Now add the Nolen Gur and vanilla extract into milk and cook for few more minutes on a medium flame.
Keep stirring continuously.Turn off the gas flames and gradually add the softened gelatine by stirring continuously to avoid forming lumps.Now pour panna cotta mix into serving glasses or molds according to your preference.Let the mix cool down at room temperature and then refrigerate them for 3-4 hours before serving.You can either serve directly from the glasses or can also remove from the mold before serving.
Demold after running a knife along the edges and then gently turning it upside down on plate.
Tap to get the panna cotta out.Garnish it with Nolen Gur syrup and silver balls before serving.You can also use Indian fresh fruits for garnishing Nolen Gur Panna Cotta Recipe (Fresh Dates Jaggery Panna Cotta).
Serve Chilled!, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/NOLEN_GURR_Fresh_Dates_Jaggery_PANNA_COTTA.jpg, 9
Ingredients: tomato,salt,coconut,black peppercorns,cloves garlic,curry leaves,dry red chillies,onion,coriander (dhania) seeds,cumin seeds (jeera),button mushrooms,turmeric powder,green chillies,sunflower oil

Kodava Kummu Curry Recipe- Coorg Style Mushroom Curry, 2 teaspoon Coriander (Dhania) Seeds,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Whole Black Peppercorns - coarsely pounded,1/4 cup Fresh coconut - grated,2 Dry Red Chillies,2 Tomatoes - chopped,2 Onion - thinly sliced,500 grams Button mushrooms - chopped,2 Green Chillies - chopped,Sunflower Oil,1/4 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves,6 cloves Garlic, 35, Coorg, To begin making the Kodava Kummu Curry Recipe chop all the ingredients and keep it ready.
Grind fresh coconut, jeera seeds and garlic.
Add little water and grind it into a smooth paste.
Keep this aside.Heat a kadai with oil, add in curry leaves and allow it to sparkle for few seconds, add in dry red chillies and peppercorns and allow them to sizzle for few seconds.Add sliced onions and green chillies and saute till they soften.
Add in chopped mushroom and keep sautéing until it leaves out moisture.Add in the ground paste and saute till the paste is cooked well.
Add chopped tomatoes and sprinkle all the spice powders like coriander powder, turmeric powder and salt to taste.Pour about 1/2 cup water and allow the Kummu Curry/ Coorg Mushroom Curry to simmer for about 5 minutes.
Once done, check the salt and seasonings and adjust according to taste.Turn off the heat and transfer the Kodava Kummu Curry to a serving bowl and serve hot.Serve the Kodava Kummu Curry Recipe- Spicy Mushroom Gravy along with Ghee Rice/ Neychoru, Parotta and a Moong Sprouts Usal for a wholesome weeknight lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/June-22/Kodava_Style_Kummu_Curry_Recipe_Coorg_Mushroom_Curry-3_1600.jpg, 14
Ingredients: salt,sunflower oil,green chilli,coconut,mustard seeds,amla (nellikai gooseberry),red chilli powder,carrot,curd,curry leaves,cumin seeds (jeera),split mustard seeds (rai kuria)

Gajar Amla Raita Recipe - Carrot Gooseberry Raita Recipe, 1 cup Curd (Dahi / Yogurt),1 Carrot (Gajjar) - grated,1/4 teaspoon Split Mustard Seeds (Rai Kuria),1 Green Chilli - finely chopped,2 tablespoons Fresh coconut - grated,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1/4 teaspoon Sunflower Oil,1/4 teaspoon Mustard seeds,1/4 teaspoon Red Chilli powder,4 Amla (Nellikai/ Gooseberry) - cut and deseeded,1 sprig Curry leaves, 18, Indian, To begin making Carrot Amla Raita Recipe With Coconut, in a bowl, add yogurt, salt and beat it with a whisk for a few minutes until it is smooth without lumps.
Keep aside.
Cut the amla/gooseberries and discard the seeds.
Toss the amla in the rai kuria, red chilli powder and salt.
Allow it ti rest for 15 minutes.Stir in the grated carrot, green chilli, cut amla and grated coconut into the dahi.
Stir well to combine the Carrot Amla Raita Recipe.
Check salt and adjust according to taste.To temper the Carrot Amla Raita Recipe With Coconut, place a tadka pan ober medium heat with one 1/4 teaspoon oil.Once the oil is hot, add the mustard seeds and jeera seeds dal.
Let the mustard seeds crackle.
Stir in the curry leaves and turn off the heat.Pour this tempering over the Gajar Amla Raita and mix well.
Serve Gajar Nariyal Amla Raita Recipe along with Hyderabadi Vegetable Biryani Recipe and Mirchi Ka Salan Recipe for a wonderful weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Gajar_Amla_Raita_Recipe_-_Carrot_Gooseberry_Raita-5.jpg, 12
Ingredients: star anis,gram poppy poppy,cinnamon,large cardamom,mustard,dry red chillies,cardamom,gram nutmeg powder,bay leaves,pepper,coriander seeds

Dhansak Masala Powder Recipe - Homemade Dhansak Masala Powder Recipe,  5 Gram Nutmeg Powder, 25 grams large cardamom,250 grams coriander seeds, 25 grams bay leaves, 25 grams star anis, 50 grams dry red chillies, 25 grams mustard, 50 grams cinnamon, 25 grams cardamom, 25 grams whole pepper, 25 Gram Poppy Poppy, 50 grams long, 10, Parsi Recipes, To make Dhansak Masala Powder recipe, grind coriander seeds, dry red chillies, long, cardamom, cinnamon, big cardamom, whole black pepper, bay leaves, star anis, rye, nutmeg powder, poppy seeds and grind them in a mixer grinder.
After the powder is made, put it in an air tight container and store.
You can use this spice to create ringing attitude., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-14/Home_Made_Dhansak_Masala_Powder-2.jpg, 11
Ingredients: tomato,salt,coriander (dhania) leaves,fennel seeds (saunf),red chilli powder,water,black peppercorns,ginger garlic paste,curry leaves,onion,cumin seeds (jeera),chicken breasts,turmeric powder,sunflower oil

Spicy Pepper Chicken Recipe, Salt - as required,Curry leaves - handful,3 Onions - sliced finely,1 tablespoon Fennel seeds (Saunf),1 Tomato - deseeded,Coriander (Dhania) Leaves - Handful,1 tablespoon Cumin seeds (Jeera),1 cup Water,2 cups Chicken breasts - cut into medium sized pieces,1 tablespoon Ginger Garlic Paste,1/4 teaspoon Turmeric powder (Haldi),2 teaspoon Red Chilli powder,1 tablespoons Whole Black Peppercorns,Sunflower Oil - as required, 45, Indian, To begin making the Spicy Pepper Chicken recipe, heat kadhai over medium heat and add oil in the kadhai.Once the oil is hot, add chopped onions.
Cook them until they become transparent and tender.Add ginger garlic paste to the onion mixture and cook until the raw smell goes off.Now, add chicken pieces to the kadai and give them a stir.
You could see the chicken changes its colour as they are getting cooked.To the tender chicken, add turmeric powder, chilli powder and toss them well so that the chicken pieces are coated evenly with the spices.Add a cup of water and cook chicken over the medium flame with lid covered.The secret of the chicken is in the cooking style.
Cook in medium flame.
So though it is a bit time-consuming, it’s worth every second when you taste the luscious juicy chicken.Meanwhile, heat a heavy bottomed pan and add black peppercorns.
Wait till the peppercorn pops out.
You will hear popping sound.Add cumin seeds and fennel seeds to the pepper and roast until they become slight brownish.
Ensure you switch off the flame and remove them on a right time.Allowing them for a long time on the stove top will burn the cumin and fennel seeds.Cool down the roasted spices and grind them coarsely.Once the water is completely absorbed by the chicken, reduce the flame and add deseeded tomato to the tender cooked chicken.Tomato should be added to the end to prevent them from turning mushy.
The pieces should not become mushy but should be tender.Add the grounded masalas to the chicken and combine them well.
You could feel the aroma emanating from the chicken in the kadai.Add curry leaves and give them a stir and switch off the flame and garnish with chopped coriander leaves.Serve Spicy Pepper Chicken as part of a meal along with Chettinad Style Poondu Rasam Recipe and Steamed Rice Recipe for a comforting weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Andhra_Pepper_Chicken_Recipe_1_1600.jpg, 14
Ingredients: salt,yellow moong dal (split),ginger,dill leaves,coriander (dhania) leaves,carrot,white urad dal (split),methi seeds (fenugreek seeds),green bell pepper (capsicum),green chillies

Green Moong Dal And Vegetable Idli Recipe, 4 tablespoon Coriander (Dhania) Leaves - finely chopped,1/2 cup Carrot (Gajjar) - grated,1/4 cup Dill leaves - finely chopped,1/4 cup White Urad Dal (Split),Salt - to taste,4 Green Chillies,1/2 inch Ginger - peeled and chopped,1/4 cup Green Bell Pepper (Capsicum) - finely chopped,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 cup Yellow Moong Dal (Split), 35, South Indian Recipes, To begin making the Green Moong Dal And Vegetable Idli, first wash the moong dal and soak in 4 cups of water for 2 hours.Wash urad dal and fenugreek seeds and soak them in sufficient water for 2 hours.After 2 hours, drain and grind them separately by adding little water in a mixer grinder.After grinding, add the dals to a large mixing bowl and mix both moong dal and urad dal mixture together using a spatula.
Cover and let it ferment overnight or for 6 hours.After 6 hours, add grated carrot, chopped capsicum and dill leaves and mix well.
Add water if needed keeping in mind that the mixture should be thick like idli batter.Grind coriander, ginger and green chillies by adding 2 tablespoon water to make a thick paste.Mix this coriander paste into the prepared idli batter.
Add salt and mix well.The green moong and vegetable idli batter is ready.
Let us now make the healthy idlis.Grease the idli moulds and pour some the prepared batter into it.Steam the idlis in an idli steamer and steam for 20 minutes.After 20 Minutes, turn off the heat and let them be in the steamer for 5 more minutes.After sometime, open the idli steamer, de-mould the idlis and serve hot.Serve Green Moong Dal And Vegetable Idli along with Tomato Onion Chutney and Keerai Sambar for a healthy breakfast or you can even pack it in your lunch box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Green_Moong_Dal_And_Vegetable_Idli.jpg, 10
Ingredients: ghee,oil,salt,wheat flour,sunflower oil

Tawa Paratha Recipe - Plain Paratha, Ghee - or oil for cooking (as required),Sunflower Oil - for kneading,1/2 teaspoon Salt,1 cup Whole Wheat Flour, 40, North Indian Recipes, To begin making the Tawa Paratha, in a large bowl combine the flour, salt, a tablespoon of oil and knead adding little water at a time to make firm and smooth dough.Add one tablespoon of oil to coat the dough and knead again.
Cover and set aside for 15 minutes.Knead once again and divide the dough into 8 portions.
Preheat the iron skillet on medium heat.Roll the dough portions into balls and flatten them with the palm of your hand.
Toss them in flour and roll them out into circles of approximately 3 inches in diameter.
Put 1/4 teaspoon oil and spread it on the rolled dough.We need to get a triangle shape, to do so, first fold into a semi-circle, then fold the semi-circle into half again.
You get a mini triangle shape.Tossing the triangle in a little flour, roll it out gently into a larger triangle.
Continue the same process of rolling with the remaining dough portions.With skillet on medium high heat, place one rolled out paratha on the skillet.
After a few seconds you will notice an air pockets popping out.At this point flip the plain paratha and smear about 1/2 a teaspoon of ghee.
Using a flat spatula do a light pressing and turning motion to cook  the paratha.Flip to the other side and press and turn the paratha in a similar way.
You will notice brown spots around the parathas and it will be slightly crisp.
Remove from heat and place on a platter or serve hot.Continue the similar process with the remaining rolled portions and stack the cooked paratha one above the other.Serve the Plain or Tawa Paratha for dinner along with Batata Nu Shaak or Baingan Bharta and Palak Dal for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/Extras/Tawa_Paratha_Recipe-7956.jpg, 5
Ingredients: pistachios,milk,water,ragi flour (finger millet nagli),badam (almond),multigrain digestive ragi biscuits,instant oats (oatmeal)

Crunchy Ragi And Oats Breakfast Bowl Recipe, 2 tablespoons Instant Oats (Oatmeal),4 Multigrain Digestive Ragi Biscuits - broken,1 tablespoon Pistachios - sliced,1/2 cup Milk,1 tablespoon Badam (Almond) - sliced,1 tablespoon Ragi Flour (Finger Millet/ Nagli),Honey - to taste,1/8 cup Water, 20, Continental, To begin making the Crunchy Ragi & Oats Breakfast Bowl Recipe, firstly take a saucepan and switch on the heat.Into the pan, add 1 tablespoon Ragi Flour, 2 tablespoons Instant Oats, 1/8 cup Water, 1/2 cup Milk, Honey to taste and mix it well.Cook the mixture till it becomes thick - this will take about a couple of minutes.Once done, switch off the heat and allow the Ragi oats porridge to cool.
Once the Ragi & Oats Porridge cool down, we will now assemble the porridge to make a breakfast jar.Into a small jar, add the broken NutriChoice Diabetic Friendly Essentials Ragi Cookies to the bottom of the har.Spoon the Ragi & Oats Porridge over the cookies.Add sliced bananas and sprinkle some chopped almonds and pistachios on top.
It is ready to be served.
Serve Crunchy Ragi & Oats Breakfast Bowl for your breakfast on its own or along with a Fried Eggs and Toast for a wholesome breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Articles/Crunchy_Ragi_Oats_Porridge__Recipe_10_1600.jpg, 7
Ingredients: tomato,coriander (dhania) leaves,salt,mustard oil,coconut,mustard,curry leaves,garlic,onion,asafetida,green chillies,cabbage

 Cabbage Palya (Recipe In Hindi), 2 cups cabbage - finely chopped, 2 tablespoons mustard oil, 1/4 cup coconut - grated, 2 green chillies - finely chopped, asafetida - a pinch, 3 tablespoons garlic - grated, 1 teaspoon mustard, 3/4 cup onion - finely chopped, 2 tablespoons green coriander - chopped , curry leaves - little, salt - as per use, 1 tomato - finely chopped, 40, South Indian Recipes, To make the cabbage palya, first cut the cabbage.
Boil water in a saucepan and add cabbage.
Let it cook for 5 to 7 minutes.
After that, drain the water and keep the cabbage separately.
Now heat oil in a pan.
Add feedback and let it cook for 10 seconds.
After 10 seconds, add asafoetida, curry leaves, green chillies and garlic.
Cook until the garlic turns golden.
After that add onion and salt and cook till the onion becomes soft.
After it is soft add cabbage.
After 1 manut, add tomatoes, coconut and coriander.
Mix well and cook until the cabbage and tomatoes are cooked.
After cooking, turn off the gas and serve hot.
Serve Cabbage Palya with mixed vegetable sambar and rice for the day's dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Cabbage_Palya.jpg, 12
Ingredients: salt,sambal paste,tamarind water,stalk lemongrass,wheat noodles,cloves garlic,carrot,baby corn,green chillies (remove seeds milder sambal),sugar,onion,green bell pepper (capsicum),turmeric powder,dry red chillies ( byadgi : guntur),sunflower oil

Sambal Spiced Veggie Mee Goreng Recipe, 10 Dry Red Chillies - (5 Byadgi :5 Guntur),1 Onion - finely sliced,1 tablespoon Sugar,1 Stalk Lemongrass - thinly sliced,2 teaspoons Turmeric powder (Haldi),3 Baby corn - julienned,6 Green Chillies - (remove seeds for a milder sambal),Salt - to taste,1 Carrot (Gajjar) - julienned,200 grams Wheat Noodles,1 Onion - chopped,5 cloves Garlic - sliced,2 tablespoons Sambal paste,1/2 cup Tamarind Water,Sunflower Oil - as needed,1 Green Bell Pepper (Capsicum) - finely julienned,Sunflower Oil - as required, 55, Asian, To begin making the Sambal Spiced Veggie Mee Goreng Recipe, start with making the Sambal paste first.Blend onions, chili's, garlic, lemongrass, tamarind and dried chilies into a paste, using a mixer.Add about 3 teaspoon oil in a pan.
Once the oil is hot, add the paste and sauté until aromatic.Now add the turmeric powder and saute on low heat for about 10-15 minutes until the raw smell goes.Add tamarind paste, salt and sugar and cook till the oil separates from the pan and floats to the top.To Make Sambal Spiced Veggie Mee GorengCook noodles as per packet instructions and drain the water.
Allow it to cool.Heat oil  in a wide bottomed pan/ wok, add onions and saute until they turn translucent.
Then add the carrots, baby corn and capsicum and fry till they turn slightly soft.Add the sambal paste and saute for 2-3 minutes and then add salt, noodles.
Mix well to combine.Turn off the heat and transfer it to a bowl.
Enjoy Sambal Spiced Veggie Mee Goreng Recipe while it is hot! Serve Sambal Spiced Veggie Mee Goreng Recipe for dinner along with Thai Grilled Pineapple Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sindhu/veggie_mee_goreng_edited.JPG, 15
Ingredients: salt,ginger,green chilli,asafoetida (hing),red chilli powder,water,gram flour (besan),curd,dry red chillies,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil

Peter's Vegetable Recipe, 3/4 teaspoon Green Chilli - crushed,1/2 cup Curd (Dahi / Yogurt) - whisked well,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Cumin seeds (Jeera),Sunflower Oil - for shallow frying,1 teaspoon Red Chilli powder,1/2 teaspoon Green Chillies - chopped,Asafoetida (hing),1 teaspoon Ginger - grated,1 tablespoon Sunflower Oil,2-3 Dry Red Chillies,200 grams Curd (Dahi / Yogurt) - whisked very well,2-1/2 cups Water,1-1/2 cup Gram flour (besan), 90, Rajasthani, To begin with Pitor Ki Sabzi, we will firstly make pitors.
In a large mixing bowl, add besan, yogurt, water, ginger, green chilies and mix everything well to form lump free batter.Heat oil in a deep pan or kadhai, add cumin seeds and allow it to crackle.
Add hing and mix.Increase the heat to high and carefully add the besan batter and whisk it continuously to avoid lump formation.
Cook the batter until it gets thick and starts leaving the pan.Immediately, transfer the batter on a greased plate or thali and level it up with the help of a flat spoon.Cool the prepared pitor for 45 mins or until it is ready to be cut into pieces.Now, cut the pitor depending upon the shape and size you prefer to make.Heat little oil in a broad flat pan and shallow fry the pitors from both the sides until brown and crisp.
Keep the fried pitor aside.The next step is to make the curry.
In a bowl, add curd, red chili powder, haldi powder and coriander powder.
Beat the mixture very well.Heat oil in a kadhai, add cumin seeds and allow it to crackle.
Add broken red chilies and fry for a few seconds.
Add green chilies and fry for few more seconds.Reduce the heat to low and add the curd mixture and whisk continuously until everything blends well and the spices are cooked.Add water according to the thickness of the gravy you prefer and bring it to a boil.
Add salt and simmer the gravy for about 15 mins.Add fried pitors and simmer for another 3 to 4 mins.
Be gentle to avoid breaking the pitors.
After 3-4 minutes, switch off the heat and it is ready to be served.Serve Pitor Ki Sabzi with steamed rice or Whole Wheat Lachha Paratha and Lauki raita for a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Pitor_Ki_sabzi.jpg, 13