anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,wheat flour wheat flour,cumin seeds (jeera),ghee

Spiced Khooba Roti (Rajasthani Pinched Flatbread Recipe), 1/2 teaspoon Salt,1-1/2 cups Whole Wheat Flour - 1.5 cups Whole wheat flour,2 tablespoons Ghee,2 teaspoons Cumin seeds (Jeera) - crushed, 35, Rajasthani, To prepare Spiced Khooba Roti (Rajasthani Pinched Flatbread Recipe), in a large mixing bowl, add flour, salt, crushed cumin and ghee.Mix together with your hand to form crumbs.Now gradually add warm water and knead the flour to make a soft and pliable dough.Cover the dough with a muslin cloth and allow it to rest for 10 mins.Heat a flat iron tawa/skillet and meanwhile start making the roti.Pinch a large lemon sized ball from the dough and roll it to make a ball.Dust the counter well and roll out the dough ball to make a thick round roti.Place the thick roti on the tawa and dry roast from bottom side.While the roti is roasting from bottom, start pinching the top and make impressions.
You can make impressions in any pattern you want.Flip the roti and again roast from the patterned side.Once both sides are lightly browned hold the roti with a tong, remove it from tawa and place it directly on flames.Flip and roast from both sides till it's evenly cooked from all sides , place it on a plate and brush the patterned side with ghee.Serve Spiced Khooba Roti (Rajasthani Pinched Flatbread Recipe) with with Rabodi Ki Sabzi Recipe and Besan Aur Mirch Ki Sabzi Recipe for dinner or lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Rajasthani_Khooba_Roti.jpg, 4
Ingredients: salt,crush pepper,mint,apple,lemon,cucumber

Apple Cucumber Salad Recipe - Apple Cucumber Salad Recipe, 1 apple - chopped, 3 sprigs mint - chopped, salt - as per taste, crush 1/2 tsp whole pepper - 1 tsp honey, 1 tsp lemon juice, 1 cucumber - cut round round, 15, Continental, To make Apple Kukumbar Salad Recipe, add apple, honey, lemon juice, black pepper, salt and mix in a mixing bowl.
Now add mint leaves and mix it again.
Serve.
Serve the Apple Cucumber Salad Recipe with Lemon Coriander Soup and Broccoli Cheese Mayo Sandwich., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Articles/Apple_Cucumber_Salad_Recipe_3_1600.jpg, 6
Ingredients: tomato,salt,red bell pepper (capsicum),corn flour,spinach,mixed herbs (dried),cloves garlic,virgin olive oil,water,onion,black pepper powder,cayenne pepper,tofu

Herbed Tofu & Spinach In Tomato Basil Sauce Recipe, 2 tablespoon Extra Virgin Olive Oil,1/2 teaspoon Cayenne Pepper,1 teaspoon Corn flour,Salt - to taste,1/2 cup Water,2 cup Homemade tomato puree,4 cloves Garlic - finely chopped,250 grams Tofu,1/2 teaspoon Black pepper powder,100 grams Spinach - torn,1 Onion - finely chopped,2 tablespoon Mixed Herbs (Dried),1 Red Bell pepper (Capsicum) - sliced, 45, Continental, To begin making Herbed Tofu & Spinach In Tomato Basil Sauce first remove the tofu from the cover and keep it in between paper towels to remove any excess water.
Next heat oil in a skillet, once oil is hot add onions and saute till the onions turn translucent.
Then add garlic and saute for a minute.
Add the tomato puree and saute.Cook covered on low heat till the tomatoes are cooked completely and becomes a thick paste.
All the raw smell of the tomatoes should go away.
This will take about 15 minutes.
Stir in between to make sure that the tomatoes do not stick to the bottom of the pan.After the tomatoes are cooked add one tablespoon of mixed herbs and the capsicum.
Saute for a minute.
Next add the torn up spinach pieces and saute.
Add 1/2 cup of water and season with salt and pepper.
Cook covered for 5 more minutes and turn off gas.Now remove the tofu from the paper towels and place on a plate.Sprinkle cornflour and mixed herbs on both the sides of the tofu.Heat a pan and add some oil.
Pan fry tofu till it turns golden brown on the outside.Place the tomato, capsicum, spinach sauce on a serving plate and then place the herbed seared tofu on the top and the Herbed Tofu & Spinach In Tomato Basil Sauce is ready to be served Serve Herbed Tofu & Spinach In Tomato Basil Sauce with Cream Of Mushroom & Spring Onion Soup , Creamy Polenta and No-Bake Strawberry Cream Cheese Dessert for a lovely weeknight dinner.
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Ingredients: salt,moth dal (matki),spinach,rice,asafoetida (hing),ghee,cloves garlic,onion,cumin seeds (jeera),black pepper powder,mint leaves (pudina),garam masala powder

Matki Khichdi Recipe - Palak Pudina Moth Bean Khichdi Recipe, 1 teaspoon Asafoetida (hing),Salt - to taste,1 cup Spinach - roughly chopped,1 teaspoon Cumin seeds (Jeera),4 cloves Garlic - finely chopped,1/2 teaspoon Garam masala powder,1 Onion - finely chopped,1 cup Moth Dal (Matki) - soaked overnight,1 tablespoon Ghee,3/4 cup Rice,2 teaspoons Ghee,1/2 cup Mint Leaves (Pudina) - roughly chopped,1 teaspoon Black pepper powder, 30, North Indian Recipes, To begin making Hariyali Matki Khichdi (Palak Pudina Moth Bean Khichdi Recipe), wash and soak the moth beans overnight.Wash and soak the rice for 10 minutes before starting to cook.Heat 2 teaspoons of ghee in a pressure pan, add the cumin seeds, whole peppercorns and let it crackle.Add the asafoetida, onions and saute until it turns translucent.Once the onions turn translucent, add the chopped spinach and mint leaves, saute until it wilts a bit.Drain and add the soaked moth beans and rice.Add 4 cups of water, season with salt, garam masala and pressure cook the Matki Khichdi for 3 to 4 whistles.
Switch off the heat.
And let the pressure release naturally.Open the lid and gently mix the Matki Khichdi together.Now, heat the remaining ghee in a small tadka pan, add the chopped garlic cloves and fry until it turns golden.
Switch off the heat.Pour this crispy garlic tadka over the prepared Matki Khichdi.Garnish with more fresh mint leaves and serve Hariyali Matki Khichdi recipe along with Rajasthani Kadhi, Satvik Sprouts Salad and Roasted Papad for a weeknight dinner.
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Ingredients: salt,mango pulp (puree),sugar,vanilla,lemon,eggs,lemon,flour (maida),icing sugar,butter

Mango & Lemon Bar Recipe, 1 1/2 cups All Purpose Flour (Maida),2 tablespoons All Purpose Flour (Maida),1/4 cup Icing Sugar,1/2 cup Butter - at room temperature,1/4 teaspoon Salt,1 cup Sugar,1 teaspoon Vanilla Extract,1 tablespoon Lemon zest,1 1/2 cups Mango Pulp (Puree),1/3 cup Lemon juice,4 Whole Eggs, 90, Continental, To begin making the Mango & Lemon Bar Recipe, heat the butter in a heavy bottomed pan, on medium heat, while constantly swirling it, until it turns a deep golden/brown colour.Take care to constantly move the butter around and keep the heat on medium so that the butter does not burn.Cool the butter and chill it for 30 minutes in the freezer until it solidified again.
Cut the butter into 8-10 squares.Preheat your oven at 180 degrees C, while you prepare the rest of the ingredients.In a mixing bowl, measure out the flour.
Add the sugar and salt to it and mix.
Place the cubed, cold butter into the flour mixture and rub it into the flour using your fingers till it resembles bread crumbs.You may alternatively do this in a food processor, by blending together the flour, sugar and salt and then adding in butter and pulsing it a couple of times until the butter is completely incorporated.Once the butter is incorporated into the flour mixture, transfer the mixture into a greased pan layered with parchment paper.
Press the flour mixture firmly into the pan, into an even layer, using your fingers.Next, place the tray in the oven and bake the crust/base for about 15 minutes at 180 C, until the edges set and the crust looks slightly browned.While the crust is baking, prepare the filling.
To do this, first whisk the sugar and flour together.
Then beat in the eggs one by one, followed by the mango puree and lemon juice.
Mix everything well until just incorporated.When the crust is baked, take it out of the oven and pour the mango and lemon filling over the hot baked base.Reduce the temperature of the oven to 160 C and return the pan to oven.
This time around, bake it for 22-24 minutes, until the filling is set.Take the lemon bars out of the oven and set it aside to cool completely.
You may also do this by placing the pan in the fridge.
Then, using a damp knife, slice baked dish into bars, so you get even edges and serve them chilled.Serve the Mango & Lemon Bars for your next Tea party along with Potato Basil Fritters Recipe and Masala Chai  or to pack as a special treat in your child’s snack box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Mango__Lemon_Bars.jpg, 10
Ingredients: salt,yellow moong dal (split),wheat flour,asafoetida (hing),gram flour (besan),sunflower oil

Chunni Ki Puri Recipe - Moong Dal & Besan Fried Puri Recipe, Sunflower Oil - for deep frying,Salt - to taste,1/2 cup Gram flour (besan),1 tablespoon Sunflower Oil,2 cups Whole Wheat Flour,1/4 teaspoon Asafoetida (hing),1/4 cup Yellow Moong Dal (Split) - washed, 30, North Indian Recipes, To begin making the Chunni ki Puri / Dal & Besan Puri Recipe, wash and soak the moong dal for 20 minutes.In a pressure cooker, add the dal along with 1/2 cup of water and pressure cook for 2 whistles and turn off the heat.
Allow the pressure to release naturally.Once the pressure has released, mash dal with a whisk or churner, and allow it to cool.
There will be very little water remaining which you can use to make the poori dough.In a large mixing bowl, add whole wheat flour, besan, salt, hing and the mashed dal.
Add a little water if required and knead into a firm dough.
Add a teaspoon of oil on the top and knead for a few more minutes until smooth.
Cover with a muslin cloth and set aside.In a heavy bottomed pan, add required amount of oil for frying the Dal & Besan Puri.Divide the Dal & Besan Puri dough into equal portions, and dust the surface with whole wheat flour and flatten the dough balls with the rolling pin.
Roll them out into a 2-1/2 to 3 inch diameter circle.Once the oil is heated, gently slice in the Dal & Besan Puri.Using a slotted spoon, keep pouring oil over the puri and gently press the puri, so that the chunni ki puri puffs up.
At this point, turn the puri to the other side and fry till it turns golden brown.Drain the Dal & Besan Puri on a kitchen towel to absorb the extra oil and serve hot.
Serve Chunni ki Puri/Dal & Besan Puri along with Jodhpuri Aloo Recipe or Rawal Pindi Style Chole Recipe and Boondi Raita for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Chunni_ki_Puri_Recipe_.jpg, 6
Ingredients: tomato,salt,arhar dal (split toor dal),green chilli,tamarind water,mustard seeds,asafoetida (hing),ghee,black peppercorns,dry red chilli,curry leaves,coriander (dhania) leaves,cumin seeds (jeera),turmeric powder

Tamil Nadu Style Grinded Rasam Recipe, 1 Dry Red Chilli,1/2 teaspoon Whole Black Peppercorns,2 sprig Coriander (Dhania) Leaves - roughly torn for garnish,Salt - to taste,2-3 teaspoons Arhar dal (Split Toor Dal),1 Tomato - finely chopped,1 teaspoon Ghee,Asafoetida (hing) - A pinch,1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),20 grams Tamarind - soaked in warm water,1 Green Chilli - slit,1 sprig Curry leaves,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin seeds (Jeera), 30, South Indian Recipes, To begin making Arachuvitta Rasam Recipe, soak the lemon sized tamarind in warm water for 10 minutes and squeeze out the tamarind pulp.
Keep this extract aside.Also, soak the toor dal for 30 minutes and grind it along with the cumin seeds and red chilli to a fine paste using a hand mixer.Now, take a wok/kadai add the tamarind extract, chopped tomatoes, slit green chilli and turmeric powder, enough water and boil until the tomatoes are well cooked and the raw smell of the tamarind goes away.Add the ground toor dal mix, season with salt and simmer for another 10 minutes.If the mixture becomes too thick, add water at this stage to your desired consistency and let the mix comes to a rolling boil.
Switch off the flame.Heat ghee in a small tadka pan, add the mustard seeds and let it crackle.Roughly hand pound the cumin and pepper corns using a mortar and pestle and add it to the tadka along with the curry leaves and asafoetida.Once the curry leaves crackle, switch off the flame and transfer this tadka to the pan in which you have cooked the rasam.Garnish with roughly torn coriander leaves and serve the Arachuvitta Rasam Recipe with steamed rice and beans carrot poriyal for a weeknight dinner.Serve the Arachuvitta Rasam Recipe along with Steamed rice and Carrot Poriyal accompanied by Medu Vada Recipe in Sambar (Non Fried Fritters in Tangy Lentil Curry) for a delicious simple weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/4-april/Tamil_Nadu_pepper_rasam_Ground_Pepper_Rasam_Recipe-3.jpg, 14
Ingredients: arhar dal (split toor dal),coconut,dry red chillies spice threshold,black peppercorns,drumstick,tamarind marble,coriander (dhania) seeds,onion,turmeric powder

Goan Style Sangacho Ross Recipe-Drumstick Curry, 5 tablespoons Arhar dal (Split Toor Dal),2 Drumstick,4 tablespoons Fresh coconut - grated,1 Tamarind - marble sized ball,5-6 Whole Black Peppercorns,1/2 Onion - chopped,1 teaspoon Coriander (Dhania) Seeds,1 teaspoon Turmeric powder (Haldi),2 Dry Red Chillies - adjust according to spice threshold, 40, Goan Recipes, To begin making the Sangacho Ross, first soak the toor dal in water for 2 hours, then pressure cook the dal along with the chopped onion.Meanwhile, peel and cut the drumsticks into 3 inch pieces.Place them in a pot of water, over a heat and bring the water to a boil.
Allow the drumsticks to cook for 5-6 minutes and then turn the heat off, drain the water, reserving the water and the drumsticks for later use.To prepare the masala, grind all the ingredients mentioned above under “For the gravy” along with half cup water and keep aside.Next, place a saucepan on the heat, add in the cooked dal, the freshly ground gravy masala and the boiled drumsticks.
Add water depending on how thick or thin you want the drumstick curry to be - for this you may use the water in which the drumsticks were cooked.Bring the drumstick curry to a boil and allow it to simmer until the masalas have cooked thoroughly, and no longer has the raw smell.Finally, add a teaspoon of salt or as per your taste,mix well and serve.Serve the Goan Drumstick Curry along with Plain Rice and traditional Aavryachi Bhaji or Maskachi Bhaji for a Goan lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Goan_Drumstick_Curry__Sangacho_Ross.jpg, 9
Ingredients: salt,bananas,prunes,anardana powder (pomegranate seed powder),curd,cranberries,muesli,chia seeds water,cinnamon powder (dalchini)

Muesli Chia Seed and Dry Fruit Jar Recipe, Salt - to taste,1 tablespoon Cranberries,2 Ripe Bananas - sliced,1 teaspoon Cinnamon Powder (Dalchini),1 tablespoon Anardana Powder (Pomegranate Seed Powder),100 grams Muesli,1 tablespoon Prunes - chopped,50 grams Chia Seeds - soaked in ½ cup water,1/2 cup Curd (Dahi / Yogurt),1 tablespoon Honey, 30, Continental, We begin making the Muesli Chia Seed and Dry Fruit Jar Recipe by soaking the chia seeds in water for 10 minutes and then mix it along with yogurt and tablespoon of honey and cinnamon powder.
Keep it in the refrigerator to set.Take a jar, add a heap tablespoon of chia seeds mixed with yogurt, and then drop in the muesli and finally some chopped dry fruits.
Repeat the process till reach the top of your jar.Serve the Muesli Chia Seed and Dry Fruit Jar Recipe as a Healthy Breakfast or as a Snack after school to your kids.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Muesli_Chia_Seed_and_Dry_Fruit_Jar_Recipe.jpg, 9
Ingredients: salt,yellow moong dal (split),coconut,mustard seeds,asafoetida (hing),curry leaves,dry red chillies,chow chow (chayote squash) cored,lemon,green chillies,sunflower oil

Chow Chow Moss Lentil Fry Recipe - Toyota Squash and Moong Stir Fry, 2 teaspoon Lemon juice,3 tablespoons Fresh coconut - grated,Salt - to taste,1/8 teaspoon Asafoetida (hing),1 teaspoon Mustard seeds,2 Green Chillies - finely chopped,3 Chow chow (chayote squash) - cored and cut into cubes,2 Dry Red Chillies,1/2 cup Yellow Moong Dal (Split) - soaked for 10 minutes,1 sprig Curry leaves,2 teaspoon Sunflower Oil, 30, South Karnataka, To begin making Chow Chow Pasi Paruppu Poriyal Recipe (Chayote Squash And Moong Stir Fry), peel the skin, core the centre and chop the chayote squash into small cubes and keep aside.Wash and soak the moong dal in a bowl of water for 10 minutes.Heat oil in a heavy bottomed pan, add the mustard seeds and let it splutter.
Add the asafoetida, dried red chilli, curry leaves and let it crackle.Add the green chillies and saute for a few seconds.
Add in the chayote cubes and saute for a minute.Now, drain the soaked moong dal and add it to the pan, season with salt and mix well.Close it with a lid and let the moong dal and chayote squash cook in its own steam for 10 minutes.
The texture of the moong dal and chayote should be kept firm yet soft to bite on.Once the chayote squash and moong dal is cooked, add in the grated coconut and mix well.Switch off the heat, add the lemon juice and mix well.Serve the Chow Chow Pasi Paruppu Poriyal Recipe (Chayote Squash And Moong Stir Fry) along with Steamed Rice, Thakkali Vengayam Sambar Recipe (Tomato Onion Sambar) and Indian Vegetable Salad Recipe for the weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Chow_Chow_Pasiparuppu_Poriyal_Recipe_Chayote_Squash_And_Moong_Stir_Fry.jpg, 11
Ingredients: britannia cheese block,milk,britannia cheese asli pepper,carrot,green beans,green zucchini,flour (maida),butter,sunflower oil

Roasted Vegetable Au Gratin Recipe, 1-1/2 cups Milk,1 Green zucchini - sliced,1 Carrot (Gajjar) - thinly sliced,2 tablespoons All Purpose Flour (Maida),1/2 cup Britannia Cheese Block - grated,1 cup Green beans - finely chopped,3 tablespoons Butter,3 tablespoons Britannia Cheese Spread - Asli Pepper,1 teaspoon Sunflower Oil, 60, French, To begin making the Roasted Vegetable Au Gratin Recipe into a preheated pan add oil, zucchini, carrots and green beans.Sprinkle salt to taste.
Saute and power cook the vegetables on high heat for a minute or two.
The moment you see the vegetables softening a little, turn off the heat and keep aside.Next we will make the cheese sauce; melt butter over low heat in a heavy-bottomed saucepan and add flour.
Turn the heat down and keep stirring so as to avoid any lumps.When the flour smells toasted and turns light brown in color and mixes together evenly with the butter, pour in the milk and cheese spread and keep stirring to avoid any lumps.
Once you get a smooth mixture turn off the heat and keep aside.For assembling the Roasted Vegetable Au Gratin Recipe into a baking dish pour the white sauce and add the cooked vegetables.
Mix well and spread the mixture evenly in the baking dish.
Finally spread the grated cheese evenly on the top.
Place the Roasted Vegetable Au Gratin Recipe in the preheated oven at 180 degree Celcius.
Bake until the cheese melts and is lightly golden brown in colour.Once done remove the Roasted Vegetable Au Gratin Recipe from the oven and serve hot.Serve Roasted Vegetable Au Gratin Recipe with Garlic Bread With Herb Butter Recipe and Pomegranate Mint Cocktail Recipe for a weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Roasted_Vegetable_Au_Gratin_Recipe_Video_Britannia_Cheesy_Kitchen_1_1600.jpg, 9
Ingredients: salt,wheat flour,coconut,ghee,palm jaggery,water,cardamom powder (elaichi)

Thengai Poli Recipe - Coconut Poli Recipe, Salt - to taste,1 teaspoon Ghee,160 grams Palm jaggery - powdered,Water - as needed,1 teaspoon Cardamom Powder (Elaichi),3 cup Whole Wheat Flour,2 tablespoons Ghee,250 grams Fresh coconut - grated, 150, South Indian Recipes, To begin making the Thengai Poli Recipe first sieve the wheat flour and salt together in a large mixing bowl.
Add  water a little at a time to knead to make a soft dough.
Adding enough water is critical, so the dough is soft and pliable.
Add ghee and knead again.
Knead the dough well  to form a smooth dough.
Once done make a smooth ball of the dough, cover the bowl and keep aside for 2 hours.In the meanwhile, prepare the sweet coconut filling.
To do this, first heat a pan and add 1 teaspoon ghee.
Next add the grated coconut, cardamom powder and palm jaggery to it.Stir well on a low flame for 5-8 mins till all the moisture is absorbed and the coconut mix comes together with the jaggery.
Once the poli filling mixture has come together, turn off the heat and allow the mixture to cool.When it has cooled, divide it into equal sized portions and form balls the size of medium lemons.Now, take the dough that’s been resting and divide it into equal sized portions.Keeping a little flour for dusting handy on a plate; roll out the dough into 3 inch diameter circles.
Place a portion of the filling (puran) mixture into the center of the circle.
Bring edges of the circle towards the center and fold over to cover the entire filling; making sure the edges are all sealed well by pinching them together if there is any opening.Flatten the stuffed poli; dust the dough in a little flour and roll gently into a 5 to 6 inch diameter circle taking care not to put too much pressure as the filling can come out of the dough.
The Thengai Poli should be thin and not thick.
Once done, we will proceed to cook the poli.Preheat an iron skillet on medium high; place the rolled poli’s onto the skillet to cook until golden brown on both sides.
You can cook the poli's with ghee to give it a richer taste and flavor.Repeat the above process for all the remaining dough and puran portions and serve hot.You may store the Thengai Poli in an airtight container, in the refrigerator, once they have cooled.
They will keep well for a week at least.
However, if you are serving them on the same day, allow them to remain at room temperature.Thengai Poli if refrigerated is served by bringing it back to room temperature, slightly warming them in the microwave and served with a dollop of homemade ghee.Serve Thengai Poli for festivals such as Diwali, Navratri or even Janmashtami.
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Ingredients: falsa falsaphalsa,cumin powder (jeera),black salt,sugar,lemon,mint leaves (pudina)

Falsa/Phalsa Ka Sharbat Recipe - Indian Berry Juice, 1 tablespoon Mint Leaves (Pudina) - chopped and for garnishing,1 teaspoon Cumin powder (Jeera) - roasted,Lemon wedges - as required for garnishing,250 grams Falsa - or falsa/phalsa,2 teaspoon Black Salt (Kala Namak),2 tablespoons Sugar - or as per taste, 45, Indian, To begin making the Falsa/Phalsa Ka Sharbat (Indian Berry Juice Recipe), wash the falsa and then mash with the help of spatula so that the pulp leaves the seeds.Mix falsa, black salt, roasted cumin powder, a little water, and sugar and put the mixture into the mixer grinder to grind to smooth paste.Now take out the mixture, filter it a large bowl and pour the juice into the serving glass with adequate water added as per your preference.Add ice cubes and mint leaves, garnish Falsa/Phalsa ka sharbat (Indian Berry Juice Recipe) with a lemon slice and mint leaves before serving.You can serve this Falsa/Phalsa Ka Sharbat (Indian Berry Juice Recipe) on any warm day as a welcome drink to guests along with snacks like Carrots and Coriander Fritters.
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