anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,chana dal (bengal gram dal),spinach,cumin seeds (jeera),green chillies,sunflower oil

Spinach Wada Recipe (Spinach & Women's Gram Printers), 1-1/2 cup Chana dal (Bengal Gram Dal),2 Green Chillies,Salt - to taste,1 tablespoon Cumin seeds (Jeera),1 teaspoon Ginger - grated,1 cup Spinach - finely chopped,Sunflower Oil - as required, 150, South Indian Recipes, To begin making the Keerai Vadai recipe, soak bengal gram for an hour or two.Add soaked bengal gram, chillies, jeera, ginger and salt to a blender and blend it into a very coarse paste, leaving some of the Bengal gram whole as well.Turn this into a bowl.
Add chopped spinach and mix it well.Next, heat oil in a deep fry pan on medium flame.
Take approximately one tablespoon of the mixture in your hands.
Try and make it as round as possible.Flatten it lightly and drop it into the hot oil and fry it till it is golden and crisp.
Remove it onto a kitchen towel to absorb the extra oil.If you want to freeze them, just fry them 3/4th and when you are ready to eat, just dip them in the hot oil.
Fry them fully and serve.Serve Keerai Vadai with Dhaniya Pudina Chutney, Tomato Garlic Chutney or any other chutney of your choice.
It makes a great rainy season snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Keerai_Vadai.jpg, 7
Ingredients: tomato,cashew nuts,salt,kashmiri red chilli powder,green chilli,mustard oil,bay leaf (tej patta),ghee,water,ginger garlic paste,onion,cumin seeds (jeera),turmeric powder,cauliflower (gobi) clorets,garam masala powder

Restaurant Style Phool Cabbage Masala Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli,1 teaspoon Ginger Garlic Paste,Salt - to taste,1 teaspoon Ghee,2 teaspoons Water,1/4 teaspoon Kashmiri Red Chilli Powder,2 teaspoons Cashew nuts - broken,1 cup Water,1/4 cup Homemade tomato puree,1 Bay leaf (tej patta),1/2 teaspoon Cumin seeds (Jeera),2 tablespoons Fresh cream,1/4 teaspoon Garam masala powder,12 Cauliflower (gobi) - cut to clorets,1 cup Onion - finely chopped,2-1/2 tablespoons Mustard oil - (adjust as per need), 40, Indian, To begin making the Restaurant Style Phool Gobhi Masala Recipe, first clean the florets and toss it along with salt and turmeric powder.Heat a kadai with oil on a medium heat and fry the florets for about 5 minutes or till the raw smell vanishes.
Take them out on to a plate.In the same kadai, add the onions, fry till translucent.
Switch off the stove and let the onions cool down.Once it cools down, add the onion mixture in a mixer grinder and make it into a fine paste.Add bay leaf and cumin seeds in the leftover hot oil.
Once the cumin seeds crackle, add ginger and garlic paste with 2 teaspoons water.
Let it cook for about a minute or two.After a minute, add the fried florets, tomato puree and mix everything well.
Immediately add the fried onion paste, kashmiri red chilli powder and 1 cup water, cook for about 5 minutes.Turn to low flame.
After 5 minutes, add the cream, garam masala powder and ghee.
Check for salt seasoning.Garnish with cashews and serve.
Serve Restaurant Style Phool Gobhi Masala Recipe along with Tawa Tandoori Roti Recipe, Mushroom Do Pyaza Recipe and Boondi Raita for a dinner meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Restaurent_Style_Phool_Gobi_Masala.jpg, 15
Ingredients: ginger,milk,water,sugar,tea leaves

Ginger Tea Recipe - Adrak Chai Recipe, 2 cups water, sugar - as per taste, 1/4 cup milk - hot, 1 inch ginger - grated, 2 tablespoons tea leaves, 15, Indian, To make ginger tea, first heat the milk and keep it aside.
Now put 2 cups of water, ginger in a saucepan and let it boil, after 2 to 3 minutes, put a tea strip in it and let it boil.
Boil for 1 to 2 minutes.
After 2 minutes, turn off the gas, cover the saucepan and keep it aside for 1 minute.
Add milk after 1 minute and mix.
Drain and add to the cup, add sugar as per taste and serve.
Serve ginger tea with onion pakoras or pakoras of your choice for an evening breakfast on rainy days., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Beverages/Adhrak_Chai_Recipe_Indian_Ginger_Tea-2.jpg, 5
Ingredients: water,apple,sugar,caster sugar,butter cubes,flour (maida),butter,cinnamon powder (dalchini)

Eggless French Rosy Apple Tart Recipe, 1 tablespoon Cinnamon Powder (Dalchini) - grounded,1 cup All Purpose Flour (Maida),1 tablespoon Sugar,1/2 cup Water,1 tablespoon Caster Sugar,1 tablespoon Butter,1 cup Water,1 Apple - sliced,7 Butter - cubes,1 teaspoon Cinnamon Powder (Dalchini) - grounded, 70, French, To begin making the Eggless French Rosy Apple Tart recipe, firstly we will prepare the tart dough.In a large bowl, add all ingredients of dough except water and mix it well.Now add water and knead it properly to make tight dough.The next step is to prepare the tart.
Roll out the dough and pull out the edges to give tart shape.Microwave the apple slices with water for 1-1/2 minutes to make then soft.Place the apple slices on it side by side, overlapping on outer circle.Now in centre of the tart, place the slices to make rose.Sprinkle some grounded sugar and cinnamon on top and place some butter cubes on 1/2 inch distance.Preheat the oven at 190 degrees and bake the tart on microwave safe tray for 30 minutes.Cut the triangles from the tart and it is ready to be served.
Serve Eggless French Rosy Apple Tart with a scoop of ice cream and enjoy your dessert.
You can serve this dessert after your delicious dinner of Amritsari Chole and Bhatura., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara_Shah_/French_rosy_apple_tart_egg_free_without_tart_mould.jpg, 8
Ingredients: salt,barley (seeds) sugar smooth paste,jaggery,red chilli powder,soy sauce,rice flour

Korean Style Gochujang Recipe (Hot Pepper Paste Recipe), 3 tablespoon Soy sauce,1/4 cup Red Chilli powder,1 tablespoon Salt,1/2 cup Rice flour,5 tablespoon Jaggery - powdered,1/2 cup Barley (seeds) - soaked with 2 teaspoon sugar for 2 hours and ground into a smooth paste, 150, Korean, We begin making the Korean Style Gochujang Recipe (Hot Pepper Paste Recipe) by heating a flat skillet, add the ground smooth barley paste, the rest of the ingredients.
Mix it well.Keep mix for about 30 minutes, till it becomes thick and does not stick to the sides of the pan.
Turn off the heat.Let it cool for few minutes, transfer it into air tight container.
Refrigerate for at least 4 hours before using.
You will notice the color changes once it starts to ferment.Serve the Korean Style Gochujang Recipe (Hot Pepper Paste Recipe) in Korean Style Kimchi Udon Pasta with Scallions to enjoy your one pot meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Korean_Style_Gochujang_Recipe_Hot_Pepper_Paste_Recipe_.jpg, 6
Ingredients: salt,boneless chicken,white pepper powder,coriander (dhania) leaves,curry leaves,ginger garlic paste,onion,lemon,mint leaves (pudina),cherry tomato,green chillies,sunflower oil

Chicken In Curry Leaves Gravy Recipe, White pepper powder - (optional),2 Green Chillies,300 grams Boneless chicken - chopped,3/4 cup Curry leaves,Salt - to taste,Cherry tomatoes - to garnish,1 Onion - finely chopped,1/2 cup Coriander (Dhania) Leaves,2 tablespoons Ginger Garlic Paste,Sunflower Oil - to cook,1/2 cup Mint Leaves (Pudina),1 Lemon, 30, Indian, To begin making Chicken In Curry Leaves Gravy Recipe, in a mixer grinder, grind curry leaves, coriander leaves, mint leaves and green chillies to a fine paste by adding a little water.Heat oil in a kadai on a medium heat.
Once the oil is hot, add onions and sauté on a low heat till the onions turn soft.Add ginger garlic paste and sauté till the raw smell goes.
This will take about a minute or two.Add the ground paste of mint, green chillies and curry leaves, mix well.
Add salt and about 1 cup of water and bring to a boil.When it comes to a boil, add the chicken pieces and mix well.
Continue cooking for 5 more minutes, then reduce heat and close with a lid.Cook for about 15 minutes or till the chicken is tender while stirring occasionally.You will get a thick gravy.
Add lemon juice at this stage and stir till combined.Check for seasoning and adjust salt and add white pepper powder to suit your palate.
Let it cook for about a minute.Switch off gas and transfer to a serving bowl.Serve Chicken In Curry Leaves Gravy along with Steamed Rice and Burani Raita.
You can also serve this with Phulka and Kachumber Salad for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/amina/Curry_leaves_chicken_gravy_recipe-edited-2.jpg, 12
Ingredients: green onion leaves,turmeric powder,salt,coconut powder,tomato,dry mango powder,asafoetida,red chilli powder,water,oil,coriander powder,boondi,green chillies,cumin seeds,garam masala powder,garlic paste

 Boondi And Spring Onion Greens Sabzi (Recipe in Hindi), 8 green onion leaves - cut, oil - as per use, 1/4 tablespoon garam masala powder, 1 teaspoon cumin seeds, 1/2 cup tomato - chopped, 1 cup boondi, 2 green chillies - finely chopped, 1 tablespoon garlic - paste, 1/2 tablespoon Turmeric powder, 1 tablespoon red chilli powder, 1/4 teaspoon asafoetida, 1/2 cup coconut powder, salt - as per taste, 1/2 cup Water, 1/2 teaspoon dry mango powder, 1 tablespoon coriander powder, 20, North Indian Recipes, To make vegetable of boondi and green onion, first heat oil in a pan.
Add cumin and asafoetida and cook it for 10 seconds.
Now add garlic paste and cook for 2 minutes.
Add coconut powder to it and cook it for 30 seconds.
Now add turmeric powder, coriander powder, red chilli powder, garam masala powder and salt.
Now add green onion leaves and cook for 3 to 4 minutes.
After this add tomatoes and some water.
Cook for 1 more minute.
Now add mango powder to it and mix.
Add boondi on top.
Do not mix it and cover the pan.
Cook until the boondi becomes soft.
Serve.
Serve boondi and green onion vegetables along with garlic lentils and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/raita_Khari_boondi_and_spring_onion_green_subji.jpg, 16
Ingredients: green chillies,salt,ginger,coconut,coriander (dhania) leaves,red chilli powder,coriander (dhania) seeds,cinnamon stick (dalchini),chicken,cumin seeds (jeera),poppy seeds,garlic,onion,tamarind paste,turmeric powder,cloves (laung),sunflower oil

Coorg Koli Curry Recipe - Coorgi Chicken Curry, 1 teaspoon Ginger - minced,1/2 teaspoon Turmeric powder (Haldi),1 cup Fresh coconut - grated,1 teaspoon Tamarind Paste,Coriander (Dhania) Leaves - for garnish,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1/2 kg Chicken,4 Green Chillies,1 teaspoon Poppy seeds - roasted,2 inch Cinnamon Stick (Dalchini),1 tablespoon Sunflower Oil,1 teaspoon Coriander (Dhania) Seeds,1 teaspoon Garlic - minced,1 cup Onion - chopped,4 Cloves (Laung), 60, Coorg, To begin making Coorg Koli Curry Recipe, marinate the chicken in red chilli powder and turmeric powder and let it sit in the fridge for 30 minutes minimum.Take a  mixer jar and add coriander seeds, cumin seeds, cinnamon, cloves ginger, garlic, green chillies and roasted poppy seeds.
Grind them all together, add some water to it.
Once done, take a large pan and heat cooking oil on medium flame.
Once the oil is hot enough, add the chopped onions and fry till golden brown, on a medium heat.Now turn the heat to low, and add the masala paste which you ground earlier into the pan, stir till the raw smell disappears.Now add the chicken pieces into it, and required salt to taste and cook for about 7-8 minutes on low heat.
Once the chicken looks well coated with spices, then add some water.
Cover it with a lid and cook the chicken on a low heat for about 15 to 20 minutes or till it gets tender.Once the chicken is cooked, add tamarind extract and cook for 5 more minutes.
Switch off and serve it hot.Serve Coorg Koli Curry Recipe Coorgi Akki Roti or Ari Pathiri Recipe for a complete comforting meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Coorg_Koli_Curry_.jpg, 17
Ingredients: tomato,salt,ginger,kashmiri red chilli powder,rice,prawns deveined shelled,cardamom (elaichi) podsseeds,bay leaves (tej patta),asafoetida (hing),cloves garlic,curry leaves,sugar,onion,cinnamon stick (dalchini),maharashtrian goda masala,cumin seeds (jeera),cloves (laung),turmeric powder,green chillies,sunflower oil

Kolambi Bhaat Recipe (Maharashtrian Prawn Rice), 1 teaspoon Kashmiri Red Chilli Powder,Sunflower Oil - as required,5 to 6 cloves Garlic,pinch Sugar,1 teaspoon Maharashtrian Goda Masala,Salt - to taste,3 to 4 Green Chillies,2 Cardamom (Elaichi) Pods/Seeds,3 Tomatoes - finely chopped,1 teaspoon Cumin seeds (Jeera),1 inch Ginger,1 Onion - finely chopped,2 Bay leaves (tej patta),2 cups Rice - cooked,2 Cloves (Laung),200 grams Prawns - deveined & shelled,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves,1/2 inch Cinnamon Stick (Dalchini), 50, Maharashtrian Recipes, To begin making the Kolambi Bhaath, In a heavy bottom wok/kadhai, heat oil and add hing to it till it sizzles.Next, add jeera and sauté till golden brown.
Add all the dry masalas including cloves, cardamom, cinnamon and bay leaves.
Fry till they are fragrant.Add onion, curry leaves, garlic and ginger and sauté further till the onions turn translucent.Add tomatoes and fry till they are mushy and oil separates.Add turmeric powder, chilli powder and then add the prawns.Fry for about 3 to 4 minutes till the prawns are cooked.Mix it with boiled rice delicately.
Serve hot garnished with fresh coriander leaves.Serve Kolambi Bhaath with Burani Raita, Tomato Onion Cucumber Raita or any other Raita of your choice for a perfect weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Kolambi_Bhaath.jpg, 20
Ingredients: arugula leaves,pineapple,salt,tabasco original sauce,virgin olive oil,cloves garlic,pepper,chicken breasts,thai red chilli (birds eye chilli)

Grilled Pineapple and Chicken Salad Recipe- Tangy Summer Salad, 2 teaspoons Extra Virgin Olive Oil,2 cups Pineapple - cut into 1 inch strips,1 cup Arugula leaves,1 teaspoon Honey,1/4 teaspoon Tabasco Original - Hot Sauce,Salt and Pepper - to taste,2 cloves Garlic - crushed,1 teaspoon Extra Virgin Olive Oil,2 Thai Red chilli (Birds Eye Chilli) - finely chopped,1 cup Chicken breasts - chopped, 30, Continental, To begin making the Grilled Pineapple And Chicken Salad Recipe, first prep all the ingredients and keep them ready.Heat oil in a grill pan on medium heat.
 Add a teaspoon of olive oil and roast the chicken on medium heat.
Sprinkle some salt and cook until the chicken is done.
This will take about  8-10 minutes.Once the chicken is cooked, transfer it to a bowl and set aside.
Alternatively, if you do not have a grill pan, you can pan roast the chicken in a skillet.
In the same grill pan, heat another teaspoon of olive oil on high heat, and roast the pineapple pieces for 4-5 minutes, until lightly browned and the grill marks appear.
Once done, transfer it to the same bowl as the chicken.
Into this bowl of chicken and pineapple, add the bird's eye chilies and mix well.For the DressingIn another small mixing bowl, combine olive oil, garlic, honey, tabasco sauce, salt and pepper.
Whisk them all together and pour it over the chicken and pineapple.
Allow the chicken and pineapple to marinate in the dressing for half an hour.When you are ready to serve, toss in the Arugula leaves along with the Grilled Pineapple and ChickenServe the Grilled Pineapple and Chicken Salad along with Vegetarian Mexican Tacos with Baked Beans and Mexican Bean Enchiladas for a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Grilled_Pineapple_And_Chicken_Salad_Recipe-1.jpg, 9
Ingredients: tomato,salt,ginger,green chilli,bay leaf (tej patta),red chilli powder,green peas (matar),cumin seeds (jeera),turmeric powder,coriander powder,soybeans (whole soya dal) soya,garam masala powder,sunflower oil

Soya Chunk And Green Peas Sabzi Recipe, 2 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/2 inch Ginger,1 Green Chilli - slit,1/2 cup Green peas (Matar),2 Tomatoes - chopped,1 Bay leaf (tej patta),1 cup Soybeans (Whole Soya dal) - or soya chunks,1 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required, 40, Indian, To begin making the Soya Chunk & Green Peas Sabzi Recipe, we will first soak the soy chunks in water for atleast 30 minutes.Grind the tomatoes along with green chilli and ginger to a smooth puree and keep it aside.Heat a heavy bottomed pan with oil, add cumin seeds and allow it to splutter for few seconds.
Once done, add bay leaf and tomato puree.Sprinkle little salt and cook until the tomatoes are cooked or for about 4 to 5 minutes.
Add all the dry spice powders including red chilli powder, turmeric powder, coriander powder, garam masala powder, salt and cook for another 10 minutes.Squeeze out all the water from the soy chunks and add them into the kadai and keep sauteing for about 2 to 3 minutes.Once the chunks are cooked properly, add green peas and sprinkle little water.
Close it with the lid and cook for about 10 more minutes.
After 10 minutes, switch off the gas and serve hot.Serve the Soya Chunk & Green Peas Subzi Recipe along with Tawa Paratha and Beetroot Raita to carry it for your lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Soya_Chunk__Green_Peas_Subzi_Recipe_.jpg, 13
Ingredients: salt,wheat flour,corn flour,nutmeg powder,apples,milk,muesli,butter

Low Fat Apple Crumble with Muesli Recipe, 1 cup Apples - chopped,1/2 cup Whole Wheat Flour,1 cup Muesli,1/2 cup Milk,1 teaspoon Nutmeg powder,2 tablespoon Butter - melted,2 tablespoon Corn flour,1 pinch Salt, 45, Continental, We begin making the Low Fat Apple Crumble with Muesli Recipe Pre heat the oven to 180 degree Celsius for 10 minutes.Mix the corn flour with milk and adding it to the chopped apples.
Sprinkle the nutmeg powder and salt and toss it over.
Keep it aside.To make the crumble, add the muesli, wheat and butter and crumble it with your hand till it is a coarse mixture.Add the apple mixture on to a ceramic cup, then top it up with the muesli crumble.
Bake the apple crumble for about 25 minutes.
Serve the Low Fat Apple Crumble with Muesli Recipe as a dessert to finish of your meal after Vegetarian Mexican Quesadilla Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Low_Fat_Apple_Crumble_with_Muesli_Recipe.jpg, 8
Ingredients: salt,black salt,cumin seeds (jeera),lemon,mint leaves (pudina)

Jal Jeera Recipe - Indian Spiced Lemonade, Lemon juice - adjust according to taste,Salt - to taste,1 teaspoon Black Salt (Kala Namak),2 teaspoons Cumin seeds (Jeera) - roasted and powdered,2 tablespoons Mint Leaves (Pudina) - freshly chopped, 10, Indian, To begin making the Jal Jeera Recipe, first get all the ingredients together.
If you dont have roasted cumin powder, then take some cumin and dry roast it in pan.Once the aromas come out, turn off the heat.
Allow it to cool and then powder it fine to get roasted cumin powder, in a pestle and mortar, preferably.In a bowl, filled with 4 cups of water stir in all the ingredients including cumin seeds powder, black salt, mint leaves, lemon juice and salt until well blended.
Refrigerate for a couple of hours before serving.When you are ready to serve adjust the salt and cumin levels.
You could also add a dash of black pepper powder or crushed green chillies to add a zing to the Jal Jeera.Serve Jal Jeera Recipe as a welcome drink to guests in summer or for a chaat party, along with chaats like Indian Misal Bunny Chow Recipe, Karnataka Style Churumuri (Spicy Puffed Rice Recipe) or Delhi Style Matar Chaat (Matra) Recipe., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Beverages/Jal_Jeera_Recipe_Spiced_Indian_Appetizing_Drink-1_1600.jpg, 5
Ingredients: tomato,turmeric powder,salt,ginger,green chilli,coriander,coconut,cinnamon,poppy seedscheese,cashews ground,red chilli powder,coriander,oil,cardamom,parwal bay leaf,black pepper powder,green chillies,cumin seeds,chisemis

 Oriya Style Parval Sabzi (Recipe In Hindi),  1 teaspoon black pepper powder, 1/4 cup coconut - grated, 2 green chillies - finely chopped, 1 tablespoon chisemis - chopped, 1 tablespoon coriander - finely chopped, 3 sprig coriander - finely chopped,10 parwal - 1 bay leaf, 1/4 teaspoon cumin seeds, 1 cup tomato puree, 1 inch cinnamon, 1 green chili - finely chopped, 2 cardamom, 2 teaspoon poppy seeds - 1 cup cheese - grated, 4 long, salt - as per taste, 1/2 teaspoon turmeric powder, 1/4 teaspoon red chilli powder, 1 inch ginger - finely chopped, Oil - As per use, 12 cashews - soaked and ground, 80, Oriya Recipes, Firstly prepare all the ingredients to make the potala stock.
To begin making the Potala Rasa recipe, prep all the ingredients and keep it ready for cooking.
Then grind the grinding ingredients in a mixer grinder and make a paste.
Clean the dwarf the parwal thoroughly.
Remove the skin of Parwal with the help of a knife.
Cut it down and take out the seeds inside it.
Apply cold salt on it and keep it on the side for 10 to 15 minutes.
Now heat oil in a pan, fry the parwal and cook till it becomes light brown.
After that keep it separately.
Now we will make masala to fill in the parwal.
In a bowl, mix cottage cheese, green chillies, kisses, black pepper powder, salt and coriander leaves.
Mix and keep it aside.
Now fill this spice in the cooked parwal and keep it aside.
Heat some more oil in the same pan.
When the oil is hot, add bay leaves and cumin seeds.
Then add the ground spices and cook for 3 to 4 minutes.
Now add turmeric powder, salt, red chili powder and cook for another 1 minute.
Add tomato puree, cashew paste and let it cook.
After 2 minutes add 1 cup of water and let it cook for 5 minutes.
After that, bhava parwal dike, cover the pan and let it cook on low heat for 3 to 5 minutes.
Add green coriander and serve hot.
Serve the Potala Rasa with Phulka, Bundi Raita and Kachumbar Salad hot., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Alaka_Jena/Potala_Rasa.jpg, 19