anandhuvasudev/southindiandish huggingface dataset:
Ingredients: bananas,strawberries,orange juice,sugar,lemon

Strawberry Banana Sorbet Recipe, 2 Ripe Bananas - cut into chunks and frozen,500 grams Strawberries - frozen,1/3 cup Lemon juice - fresh,1/3 cup Fresh orange juice,1/4 cup Sugar, 620, Continental, To begin making the Strawberry Banana Sorbet recipe, blend together all the frozen fruits and juices along with the sugar until you get a smooth puree.
Check the sugar and adjust to suit your taste.Process strawberry and banana mixture in ice cream maker according to manufacturer's instructions.
If you don't have an ice cream maker then place sorbet mixture in shallow freezer-proof glass container and freeze, stirring every hour until set, about 10 hours.Once the sorbet is frozen, you can make the sorbet 3 days ahead and cover and freeze into an airtight container.
Serve the Strawberry Banana Sorbet for your holiday parties with family and friends , https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Gourmet_Favorites/strawberry_banana_sorbet_Recipe_shutterstock_132681047.jpg, 5
Ingredients: salt,red bell pepper (capsicum),mixed herbs (dried),dried basil leaves,black peppercorns,virgin olive oil,ginger garlic paste,red chilli flakes,baby corn,onion,garlic,green bell pepper (capsicum),broccoli florets,chicken breasts,cherry tomato

Grilled Chicken With Vegetables Recipe, 1 Onion - sliced,1 tablespoon Extra Virgin Olive Oil,4 Broccoli - florets,6 Cherry tomatoes,Salt - to taste,4 Garlic - pounded,1 Red Bell pepper (Capsicum) - chopped,1 Green Bell Pepper (Capsicum) - chopped,1 teaspoon Whole Black Peppercorns - crushed,1-1/2 teaspoon Mixed Herbs (Dried),4 Baby corn,250 grams Chicken breasts,1-1/2 teaspoon Dried basil leaves,1-1/2 teaspoon Red Chilli flakes,Ginger Garlic Paste - as required,1-1/2 tablespoon Extra Virgin Olive Oil, 25, Indian, To begin making the Grilled Chicken With Vegetables recipe, firstly we will saute the vegetables.Heat olive oil in a skillet/stir fry pan.
Add onion, pounded garlic and saute it for a minute or two.Next, add all the vegetables including red pepper, green pepper, broccoli, cherry tomatoes, onions and baby corns.Sprinkle some salt over it and cover the pan with a lid.
Let it cook for 3 to 4 minutes more.Add mixed herbs and crushed peppercorn.
Mix everything well and keep it aside.The next step is to prepare the grilled chicken.Take chicken breast and pat it slightly so it becomes flat and can be cooked evenly.Sprinkle salt, crushed black pepper, dry basil leaves and red chilli flakes and rub it properly on both side.
Apply ginger garlic paste on the both the sides as well.Drizzle some olive oil on it and rub it with mixture.
Make sure all these steps which are mentioned above, we need to apply it on both sides of chicken breasts.Heat olive oil in a skillet/stir fry pan, put chicken breasts on the hot pan and let it cook for 4 to 5 minutes.Now turn over chicken breasts and cook another side for 4 to 5 minutes.To check the chicken breast is cooked properly or not, cut it against the grain and from inside it should be white in colour and not pink.Serve Grilled Chicken With Vegetables along with a side of  Creamy Garlic Mashed Potatoes Recipe, Whole Wheat Seeded Loaf Recipe slathered with Homemade Herb Butter Recipe to make a delciious dinner meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Grilled_Chicken_with_saute_vegetable.jpg, 15
Ingredients: wheat brown bread,apple chickoo,bananas,pineapple,jam mixed fruit

Fruit Sandwich Recipe, 2 Pineapple - sliced thin,2 Ripe Bananas - peeled and sliced,1 Apple - or chickoo,3 Whole Wheat Brown Bread,2 tablespoon Jam - Mixed fruit, 25, Continental, To prepare Fruit Sandwich Recipe, get all the ingredients handy.
Apply jam to one side of 2 bread slices.To assemble the sandwich, take one bread with jam applied and over it place the fruit slices of pineapple, bananas, chickoo or apple in any order.
Arrange the fruits slices completely on the bread.Over this, place another bread slice.
The jam side should be facing on the top.Over this arrange the sliced fruits again and close the sandwich with a slice to which no jam has been applied.Grill this fruit sandwich on a Grill sandwich toaster till the topmost slice of bread turns brownish.
If you don’t like to grill, simply have the sandwich as it is.To serve, cut the sandwich into 2 triangles and serve Fruit Sandwich with a cup of Espresso Coffee for your weekday breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Fruit_Sandwich.jpg, 5
Ingredients: lemon from lemon,lemon,vegetable stock,salt,leek(only white part),cloves garlic,virgin olive oil,cheddar cheese aged,white wine,risotto rice,pepper,button mushrooms,butter

Leek Mushroom & Lemon Risotto Recipe, 1 tablespoon Extra Virgin Olive Oil,1/4 cup Cheddar cheese - aged,Lemon juice - from one lemon,2 Leek - thinly sliced (only white part),1/2 cup Risotto Rice,1/4 cup White Wine,1 tablespoon Butter,Lemon zest - from one lemon,Salt and Pepper - to taste,3 cloves Garlic - finely chopped,1 1/2 cups Vegetable stock,8 Button mushrooms, 60, Italian Recipes, To begin making the Leek Mushroom & Lemon Risotto, heat the butter and olive oil in a heavy bottom pan over a medium heat.Add the garlic, leek and mushroom and saute for 2-3 minutes until leeks and the mushrooms get lightly soft.Add the rice and wine and bring to the the risotto to a brisk boil.
Reduce the heat and simmer till wine is completely absorbed.
Once the wine is completely evaporated, add the vegetable stock and simmer until the rice is completely cooked and all the stock is absorbed.
If the stock dries up before the rice is cooked add a little more warm water or stock and keep stirring intermittently so the rice does not get burn from the bottom and gets cooked evenly.Once the rice is cooked, stir in the cheese, salt, lemon zest, lemon juice and stir until the cheese melts into the risotto.
Finally sprinkle crushed black pepper.Serve the Leek Mushroom & Lemon Risotto warm along with a side of Rustic Rosemary Garlic Zucchini Bread and a glass of wine for a weekend dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Leek_Mushroom__Lemon_Risotto.jpg, 13
Ingredients: peanut oil,salt,mustard seeds,asafoetida (hing),water,curry leaves,sugar,cumin seeds (jeera),peanuts (moongphali),buttermilk,rice flour,green chillies,sunflower oil

Ukadpendi Recipe - Maharashtrian Style Spiced Rice Flour Porridge, 1 teaspoon Sugar,1/2 teaspoon Mustard seeds,2 tablespoon Roasted Peanuts (Moongphali) - crushed to garnish,2 teaspoons Sunflower Oil,1 teaspoon Peanut oil - to garnish,Salt - to taste,1-1/2 cups Water,1 teaspoon Cumin seeds (Jeera),3-4 tablespoon Rice flour,2-3 Green Chillies - chopped,1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves,1/4 cup Buttermilk, 30, Maharashtrian Recipes, To begin making Ukadpendi, first whisk the buttermilk with the rice flour till there are no lumps.Heat oil in a wok/pan and add the mustard seeds and cumin seeds.and let them splutter.Once they splutter add the curry leaves, green chillies and hing and carefully add the water.Add salt and sugar, and let the water boil.
Now add the rice flour slurry, stirring constantly so that lumps are not formed.Cook on low flame, stirring continuously, till the mixture thickens and the rice flour is cooked.
Once done turn off the heat and transfer Ukadpendi into serving bowl.
You can top it with some peanut oil if you like before serving it.Serve a warm bowl of Ukadpendi for a hearty breakfast with some Lasun Ki Chutney , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Ukadpend_Maharashtrian_style_spiced_Rice_flour_porridge.jpg, 13
Ingredients: salt,yellow moong dal (split),ginger,mustard seeds,asafoetida (hing),rice rava,curry leaves,white urad dal (split),dry red chillies,onion,sweet corn,sunflower oil

Andhra Style Uppu Pindi Recipe (Rice Rava and Moong Dal Pudding Recipe), 1 teaspoon White Urad Dal (Split),1 inch Ginger - chopped,Salt - to taste,Sunflower Oil - for cooking,1 teaspoon Mustard seeds,1 Onion - chopped,1/3 cup Yellow Moong Dal (Split),2 Dry Red Chillies,1 1/2 cup Rice rava,1/2 cup Sweet corn,1 sprig Curry leaves,1 pinch Asafoetida (hing), 40, Andhra, To begin making the Andhra Style Uppu Pindi Recipe, you can prepare rice rava at home as well.
Wash the normal rice with water and dry it out under the sun or outside for 20 minutes till it becomes dry and grind it coarsely.Heat a kadai with oil, add mustard seeds and urad dal and splutter them for 10 seconds and add the curry leaves too and let it crackle.
Add in the dry red chillies, hing and fry for 10 more seconds.Add onions and ginger, stir till the onions become translucent.
Add the moong dal and fry for 2 minutes.Add about 4 cups of water and leave it to boil on a low heat.
Add salt and adjust according to your palate.You can add the ground rice when it starts to boil and keep whisking so that there are no lumps formed.
Add the sweetcorn and stir.Cover and cook over a low heat for 2 more minutes.
Keep mixing at regular intervals so that it does not get stuck at the bottom.Serve the Andhra Style Uppu Pindi Recipe along with spicy coconut chutney and a glass of coffee by the side for your morning breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Andhra_Style_Uppu_Pindi_Recipe_Rice_Rava_and_Moong_Dal_Pudding_Recipe.jpg, 12
Ingredients: salt,ginger,chana dal (bengal gram dal),rice,asafoetida (hing),cumin seeds (jeera),turmeric powder,green chillies

Chana Dal Khichdi Recipe, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 cup Rice,1/2 cup Chana dal (Bengal Gram Dal) - soaked and drained,1/4 teaspoon Asafoetida (hing),1/2 teaspoon Ginger - grated,2 Green Chillies - sliced or chopped,1/2 teaspoon Cumin seeds (Jeera), 40, North Indian Recipes, To begin making the Chana Dal Khichdi, wash the rice and chana dal with water.
Soak each of them in water separately for about an hour.Heat a pressure cooker and add chana dal in it.
Cook it till the cooker releases 1 whistle as we want to cook the dal only half.
Once done, switch off the heat and keep it aside.Heat oil in a wide pan, add bay leaf, cumin seeds, cinnamon and asafoetida.
salute it for about 30 seconds.After 30 seconds, add green chilies and ginger and cook them until the ginger is cooked very well.Add rice, cooked chana dal, turmeric powder and salt according to taste and cook for a minute.After a minute, add 2 cups of water.
Mix it well and cook it for about 20-25 minutes on a medium flame till it becomes dry and tender.
Once done, garnish it with some chopped coriander leaves.Serve Chana Dal Khichdi with Gujarati Kadhi or any raita of your choice.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Waagmi_Soni/Chana_Dal_Khichdi.jpg, 8
Ingredients: salt,mustard seeds,foxtail millet,coriander (dhania) leaves,water,curry leaves,white urad dal (split),dry red chillies,gingelly oil,onion,green chillies

Postal Millet Salt Pudding Recipe, Curry leaves - handful,Salt - as required,1 teaspoon Gingelly oil,1 cup Foxtail Millet,1/4 teaspoon Mustard seeds,2 Green Chillies - finely chopped,1 Onion - finely chopped,1 cup Water,2 Dry Red Chillies,Coriander (Dhania) Leaves - handful,1/4 teaspoon White Urad Dal (Split), 30, South Indian Recipes, To begin making the Foxtail Millet Uppu Kozhukattai Recipe, soak foxtail millet in water for about 4 hours or overnight.Drain the excess water and add the foxtail millet along with red chillies to a mixer grinder.
Add a cup of water and grind to a coarse paste.Ensure not to add more water as it will make battery watery.
The water amount has to be added accurately as adding more water make it watery and makes the dumplings gummy.
At the same time, adding less amount of water makes the batter thick and makes hard dumplings.
Keep the batter aside.In a medium Kadai, add oil and heat it over medium heat.Once the oil is hot, add mustard seeds and urad dal.
Let it splutter.
Once done add curry leaves, coriander leaves, and chopped chilies.
Saute for a few seconds and add onions and saute until they become transparent.Once the onions have turned translucent reduce the heat and add grounded batter to the pan.Stir continuously and mix well to combine.
The mixture will thicken immediately.After the mixture thickens turn off the heat.While the mixture is hot, scoop out the batter using a spoon and roll them into small rounds.Repeat the same with the remaining batter.
Steam the balls in the idli cooker or in pressure cooker for about 10 minutes till the dumplings turn shiny.
Transfer the Foxtail Millet Uppu Kozhukattai Recipes onto a serving plate and serve hot.
Serve Foxtail Millet Uppu Kozhukattai Recipes as a tea time snack with masala chai.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/KarthikaKrishnan/Foxtail_Millet_Uppu_Kozhukattai.jpg, 11
Ingredients: tomato,salt,clove cloves (laung),ginger,bay leaf (tej patta),ghee,cardamom (elaichi) podsseeds,mint leaves (pudina),red chilli powder,cloves garlic,curd,cinnamon stick (dalchini),chicken,onion,seeraga (jeeraga) samba rice,coriander powder,star anise,sunflower oil

Ambur Star Chicken Biryani Recipe, 3 teaspoons Red Chilli powder,3 Onions - sliced,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1 clove Cloves (Laung),4 cloves Garlic - finely chopped,4 tablespoons Sunflower Oil,1 Cinnamon Stick (Dalchini),1/4 cup Mint Leaves (Pudina) - roughly torn,2 inch Ginger - finely chopped,1 tablespoon Ghee,1 Bay leaf (tej patta),500 grams Seeraga (Jeeraga) Samba rice - washed and soaked,500 grams Chicken - cleaned and washed,2 Tomatoes - chopped,2 teaspoons Coriander Powder (Dhania),1 Star anise,3 tablespoons Curd (Dahi / Yogurt), 55, Tamil Nadu, To begin making the Ambur Star Chicken Biryani, thoroughly wash and clean the chicken and set aside.
Soak the Seeraga samba rice, for a minimum of 30 minutes.In an open pan, add ghee, bay leaf, star anise, cinnamon, cloves, cardamom.
To this add 2 cups of water and bring to a single boil.
Add the washed and drained rice and cook until the rice is about 70% cooked.
 (The rice grain should be undercooked in the center) Set aside.In a deep kadai, on medium flame, heat 4 tablespoons of oil, add the sliced onions and cook till transparent for about 5-7 minutes.At this stage mix in the ginger paste, garlic paste and salt.
Saute for a couple of minutes.Mix in the chopped tomatoes and cook until they are soft.
 At this stage add in the red chilli powder and coriander seeds powder.Once the onion-tomato mixture comes together, slightly tilt the kadai, and remove the excess oil, spoon by spoon into a small cup/katori.Now that the excess oil has been drained out, add the yogurt/curd and chicken and mix well.
Allow the chicken to cook until almost done to about 80%.
 Mix in the mint leavesTo assemble to biryani, while the chicken continues to be in the kadai, add the 70% cooked seeraga samba rice on top of the chicken pieces and pour the excess flavoured oil over the rice and cover the kadai with a plate.
Turn the flame to the lowest heat possible.
In a saucepan, boil water and turn off the flame and place this hot pan on the lid of the kadai.
This process is done in order to seal the kadai in which the biryani is cooking.
The heat from the hot water in the saucepan provides heat from the top, while there is heat from the bottom as well creating the effect of "Dum".
Let the biryani sit on this "Dum" for a good 20 minutes.
After 20 minutes open the lid and lightly fluff up the biryani with a fork and serve piping hot.Serve the Ambur Star Chicken Biryani  along with Tadka Raita Recipe (Spiced Curd With Onions) and Chettinad Kathirikai Chops Recipe for Sunday Lunch.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Ambur_Star_Chicken_Biryani_Recipe_.jpg, 18
Ingredients: salt,ghee,asafoetida (hing),red chilli powder,black peppercorns,ginger garlic paste,curd,gram flour (besan),cumin seeds (jeera),methi seeds (fenugreek seeds),turmeric powder,cloves (laung),boondi,green chilli paste

Punjabi Steel Bundi Kadhi Recipe, 1/2 tablespoon Red Chilli powder,1 teaspoon Ginger Garlic Paste,1 teaspoon Green Chilli Paste,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 tablespoon Methi Seeds (Fenugreek Seeds) - soaked overnight,1-1/2 cups Curd (Dahi / Yogurt) - (Sour),1 cup Boondi,5 Cloves (Laung),2 tablespoons Ghee,1/4 teaspoon Turmeric powder (Haldi),5 Whole Black Peppercorns - pounded,1 pinch Asafoetida (hing),4 tablespoons Gram flour (besan), 40, Punjabi, To begin making the Punjabi Style Boondi Kadhi Recipe, firstly combine yogurt, gram flour, red chilli powder, turmeric powder and salt in a bowl.
Add 500 ml water and whisk well.
Make sure that no lumps are formed.Heat ghee in a deep non-stick pan, add cloves, peppercorns, cumin seeds, fenugreek seeds and sauté for a minute.After a minute, add asafoetida, chopped ginger and red chillies, mix and sauté for about a minute.Now, add methi seeds (soaked in the night) and stir for few mintues.Now, add the gram flour and yogurt mixture and stir continouly until the bubbles form in the kadai.
As the mixture gets thick while boiling, add 500 ml water and keep the flame low and allow to cook for 15 to 20 minutes.After 15 to 20 minutes, switch off the gas, add boondi and and garnish with coriander leaves.Make this easy and nutritional Punjabi Style Boondi Kadhi Recipe and pair it along with Bajri-Til Bhakri Recipe, a piece of gur and a dollop of ghee smeared on roti.
You can also serve Kachumber Salad on the side.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/31-march/Boondi_Kadhi_Recipe_Spicy_yogurt_with_boondi_-3.jpg, 14
Ingredients: salt,sev,botis golden finger fryums,puffed rice,red chilli powder,carrot,sweet chutney (date tamarind),onion,lemon,green chutney (coriander mint)

Boti Masala Chaat Recipe - Fryums Chaat Recipe, 1/4 cup Green Chutney (Coriander & Mint),1/4 cup Carrot (Gajjar) - grated,Salt - to sprinkle,1/4 cup Onion - finely chopped,1 teaspoon Lemon juice,Sev - to garnish,Puffed rice - to garnish,4 Botis - Golden finger fryums,1/4 cup Sweet Chutney (Date & Tamarind),Red Chilli powder - to sprinkle, 15, South Indian Recipes, To begin making the Boti Masala Chaat Recipe, cut  the botis/ fryums into half horizontally, making sure you get boat shaped like botis.In a mixing bowl combine, chopped onions and grated carrots, lemon juice and salt and mix well.
Set aside.In a serving platter arrange the botis, put a teaspoon of each dhaniya pudina chutney and date tamarind chutney in each boti.Now fill each of those botis with the onion- carrot filling, sprinkle some red chilli powder and garnish the Boti Masala Chaat with puffed rice and sev.Serve this Boti Masala Chaat Recipe - Fryums Chaat as an evening snack with Cinnamon Spiced Black Lemon Tea Recipe or Masala Chai Recipe - Indian Spiced Tea.
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Ingredients: tomato,black cardamom (badi elaichi),basmati rice,ginger,salt,ghee,coriander (dhania) leaves,bay leaf (tej patta),green peas (matar),black peppercorns,dry red chilli,cinnamon stick (dalchini),onion,cloves (laung)

Matar Ki Tehri Recipe - Fragrant rice cooked with spices and fresh peas, 1 cup Basmati rice,1 Dry Red Chilli,1/4 cup Tomatoes - sliced,1 cup Green peas (Matar),1 inch Cinnamon Stick (Dalchini),Salt - to taste,4-5 Cloves (Laung),3 tablespoons Ghee,1/4 cup Coriander (Dhania) Leaves - finely chopped,1 tablespoon Whole Black Peppercorns,2 Black cardamom (Badi Elaichi),1/4 cup Onions - sliced,1 Bay leaf (tej patta),1/4 inch Ginger - finely grated, 50, Awadhi, To begin making Matar Ki Tehri, wash and soak the rice in enough water for 1 hour before cooking.
Once it is soaked, drain the water and keep it aside.Soak the peas in a cup of water, so that it cooks faster and retain some of that 'plump' look.Heat ghee in the pressure cooker and add all the whole spices and red chilli and sauté it for 2 minutes on low flame.After 2 minutes, add the sliced onions and ginger and sauté it on low flame for 2-3 minutes till they begin to brown.
Now add the tomatoes and peas and sauté it for another 2 minutes.After 2 minutes, add coriander leaves, bay leaf and the rice.
Add salt according to your taste and mix it well.Add water and cook on high flame till the pressure cooker releases 1 whistle.
Then simmer it down on low flame and let it cook for more 3-4 minutes.Once it is done, turn off the stove and let the cooker release steam and open on its own so that the Tehari is nicely cooked.Serve it hot, either on its own as a one pot meal or else with Lauki Raita, Beetroot Raita or any raita of your choice.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/6-sep/Matar_Ki_Tehri_recipe-1.jpg, 14
Ingredients: salt,hung curd (greek yogurt),mustard seeds,asafoetida (hing),curry leaves,white urad dal (split),mooli mullangi (radish),green chillies,sunflower oil

Mullangi Mor Pachadi Recipe (Radish in spicy tempered Yogurt Gravy Recipe), 1 teaspoon White Urad Dal (Split),1 teaspoon Asafoetida (hing),Salt - to taste,2 Green Chillies - slit,1 cup Mooli/ Mullangi (Radish) - grated,1 teaspoon Mustard seeds,1 tablespoon Sunflower Oil,1 cup Hung Curd (Greek Yogurt),1 sprig Curry leaves, 15, Tamil Nadu, We begin making the Mullangi Mor Pachadi Recipe (Radish in spicy tempered Yogurt Curry Recipe) by heating the kadai with oil, splutter mustard seeds and urad dal along with curry leaves and hing.Add in the green chilies and grated radish.
Saute till the radish is cooked and make do not roast them or brown them.
You can add little water and cover it with a lid and let it cook.Once done leave it to cool down.In a bowl, whisk in the curd with salt and little water according to your consistency, add in the sauteed radish and mix well and serve.Serve the Mullangi Mor Pachadi Recipe (Radish in spicy tempered Curd Gravy Recipe) with just hot steam rice or can be had with any stuffed paratha.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mullangi_Mor_Pachadi_Recipe_Radish_in_spicy_tempered_Curd_Gravy_Recipe.jpg, 9