anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,black pepper powder ground,paneer queso fresco,sunflower oil,water without vegetable stock cube,cumin powder (jeera) ground,tomato cored,crema mexicana,tortillas,cloves garlic,onion,rajma (large kidney beans),dried oregano

Mexican Style Sopa De Frijol Recipe - Red Kidney Beans Soup, 1 cup Rajma (Large Kidney Beans) - soaked overnight,Salt - to taste,1 teaspoon Black pepper powder - freshly ground,1/2 teaspoon Dried oregano,1/2 cup Paneer (Homemade Cottage Cheese) - or queso fresco ,2 Tortillas - cut into strips and thenfried in oil,1/4 cup Fresh cream - or crema Mexicana,1/2 cup Sunflower Oil,2 Onions - each cut in half,2 Tomatoes - cored and chopped,4 cloves Garlic - peeled,1/2 teaspoon Cumin powder (Jeera) - ground,4 cups Hot water - with or without vegetable stock cube, 100, Mexican, To begin with, the Mexican Red Kidney Beans Soup Recipe, let's start by washing and soaking the red kidney beans overnight or for at least 6-7 hours.
Add beans, oregano, salt, cumin powder, 2 garlic cloves, onion and 5 cups of water.
Boil them in a pressure pan for 30 to 40 minutes till they become soft and gooey.If you are boiling in a pot, bring them to a boil, and then reduce the heat to medium-low, cook covered and stirring occasionally, until beans are tender, about 2 hours.Once cooked transfer them in a blender and make a smooth puree.
Season it with salt and pepper.
Set aside.In a skillet add little oil and add chopped onions saute them till they become translucent and lose their crispness.
Now add chopped garlic (2 cloves) and continue to cook for a couple of minutes.
As the onions and garlic get cooked add chopped tomatoes and cook them till they become soft and tender.Let it cool and then transfer it in a blender to combine into a smooth puree.In a large saucepan combine the pureed beans and pureed tomatoes and add 1 cup water or vegetable stock.
Cook on a medium flame till it starts to thicken.Add fresh cream and season with Salt and Pepper.To make the Tortilla StripsBrush one face of tortilla with little olive oil and sprinkle with salt.
and cut them into strips, sprinkle with salt and cut them into strips.Place them on a baking tray or bowl.
They need not be flattened.
Bake them in a preheated oven on 180 degree Celsius for 5-7 minutes or until they become crisp and acquire a slight golden colour.To serve, divide soup among serving bowls, and sprinkle with crumbled cottage cheese or paneer and garnish it with Baked tortilla chips.Serve the Mexican Style Sopa De Frijol Recipe(Red Kidney Beans Soup Recipe) as an appetizer before your special dinner with some Cheese And Corn Tostadas Recipe and then end your meal with Mexican Vegetarian Bean & Cheese Enchiladas Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anshu_Pande/Sopa_De_Frijol__Mexican_Red_Kidney_Beans_Soup_With_Baked_Tortilla_Chips.jpg, 13
Ingredients: salt,coriander (dhania),ginger,coconut,poha (flattened rice),ghee,mustard seeds,curd,cumin seeds (jeera),cucumber,green chillies

Gopalkala Recipe - Janmashtami Special), 1/2 teaspoon Mustard seeds,2 Green Chillies - chopped or slit,Salt - to taste,1 Coriander (Dhania) Leaves - a small bunch chopped,1 inch Ginger - grated,1 teaspoon Ghee,3 tablespoons Fresh coconut - freshly grated,1/2 teaspoon Cumin seeds (Jeera),1/4 cup Curd (Dahi / Yogurt),1 cup Poha (Flattened rice),1 Cucumber - peeled and chopped, 20, Indian, To begin making the Gopal Kala Janmashtami Special Recipe, soak beaten rice in water for about 1-2 minutes, the variety of beaten rice used required just about 2 minutes to soften.If the beaten rice is of a thicker variety then it would take about 5 minutes to soften.Once beaten rice/poha softens, drain all the water and keep aside in the strainer for a minute until all water is drained off.We will now prepare the seasoning for the Gopalkala.
Heat ghee in a pan on medium heat; add the mustard seeds and allow it to crackle.
Next add cumin seeds, green chilies, ginger pieces and fry for a minute and turn off the heat.
Add the seasoning to the beaten rice, along with yogurt, finely chopped cucumbers, grated coconut, salt to taste.
Stir to combine the Gopalkala very gently.
Check the salt and adjust to suit your taste.Finally stir in the chopped coriander leaves and serve.Serve the Gopalkala as a special dish for Krishna Jayanti (Janmashtami Special), https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Gopalkala__Janmastami_Special.jpg, 11
Ingredients: chicken sausage,salt,soy sauce,virgin olive oil,green chilli sauce,sugar,broccoli,vinegar,lemon,black pepper powder

Chinese Style Sweet And Spicy Broccoli Stir Fry With Sausage Recipe, 1 teaspoon Sugar,2 cups Broccoli - cut into florets,4 Chicken sausage,1 teaspoon Green Chilli Sauce,1/2 teaspoon Black pepper powder,1 teaspoon Soy sauce,2 tablespoons Extra Virgin Olive Oil,1/2 teaspoon Salt,1 tablespoon Vinegar,1/2 teaspoon Lemon juice, 25, Chinese, To begin making the Chinese Style Sweet And Spicy Broccoli Stir Fry With Sausage recipe, wash and cut broccoli in small florets and keep aside.Keep the chicken sausages in a microwave and keep aside to cool.Heat oil in a non stick pan/wok and add broccoli florets and saute for a minute or two.Now add salt, pepper, vinegar, sauces and saute for another couple of minutes.
Cut the sausages in round slices and add in the pan.Mix well with broccoli and cook till the florets are tender.Sprinkle sugar to give mild sweetness to the vegetable and turn off the gas.
Serve hot.
Serve Chinese Style Sweet And Spicy Broccoli Stir Fry With Sausage Recipe on its own or along with a Tomato Noodle Soup for weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Chinese_style_sweet__spicy_broccoli_stir_fry_with_sausages.jpg, 10
Ingredients: ajwain (carom seeds),black peppercorns,alu bukhara,turmeric powder,green chilli paste,sunflower oil,salt,black cardamom (badi elaichi),green chilli,ginger paste,cardamom (elaichi) podsseeds,red chilli powder,onion paste,curd,chicken,alu bukhara (indian plums),garlic paste,bay leaf (tej patta),cinnamon stick (dalchini),coriander powder,cloves (laung)

Alu Bukhara Murgh Recipe - Chicken With Indian Plums, 2 Black cardamom (Badi Elaichi),1/4 cup Curd (Dahi / Yogurt),1/2 cup Onion - paste,Sunflower Oil - as required,2 Cardamom (Elaichi) Pods/Seeds,2 Whole Black Peppercorns,2 Alu bukhara - (indian plums),1/2 teaspoon Ajwain (Carom seeds),1/2 tablespoon Alu bukhara - pureed,1 teaspoon Green Chilli - paste,1 Green Chilli - adjustable,Salt - as required,500 grams Chicken - cut into medium pieces,2 Cloves (Laung),1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1/2 tablespoon Coriander Powder (Dhania),1 inch Cinnamon Stick (Dalchini),1 tablespoon Ginger - paste,1 Bay leaf (tej patta),1 tablespoon Garlic - paste, 100, Pakistani, To begin making the Alu Bukhara Murgh recipe, firstly wash and clean chicken pieces nicely under running water.In a large mixing bowl, add curd and whisk it well.Add 1 tablespoon each of ginger & garlic paste, green chilli paste, pureed plum, salt, red chilli powder and mix well.Mix the chicken pieces with the curd mix and marinate for about an hour.For marination you can cling wrap the bowl and keep it in the refrigerator for about 1 hour.Heat oil in wok/kadhai on medium flame and add all whole spices - bay leaf, shahi jeera, cloves, black pepper,  green cardamom, black cardamom, cinnamon stick into it and wait till they crackle.Now add the remaining ginger garlic paste and sauté for a while.Add the onion paste and fry till the raw smell goes off and the mix starts turning brown in colour.Once the onion starts smelling good, add in the marinated chicken along with entire marinade and mix well.Gradually, the curd will start loosing water and the curry shall look thin.
Keep the flames high and keep mixing in regular intervals till the curd reduces.Now add coriander powder, turmeric powder, green chilies and sliced plums and mix again.Cover the lid and allow the chicken to cook till oil starts leaving the sidesof the kadai.
You can adjust the quantity of oil if required.Once the gravy looks golden in colour and oil starts oozing out well, add in some warm water (around 3/4 cup), stir and adjust salt according to taste.Cover the lid again and let the curry cook till chicken softens.Garnish with fresh coriander and serve hot.
Serve the delicious Alu Bukhara Murgh recipe with Butter Garlic Naan or Pudina Tawa Paratha and Kachumber for a weekend lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Alu_Bhukhara_Murgh__Chicken_cooked_with_Indian_Plums.jpg, 21
Ingredients: salt,sesame (gingelly) oil,rice vinegar,cloves garlic,sugar,thai red chilli (birds eye chilli)

Homemade Red Chilli Garlic Sauce Recipe, 1 tablespoon Sugar,Salt - to taste,3 tablespoons Sesame (Gingelly) Oil,6 cloves Garlic - finely chopped,1/4 cup Rice Vinegar,10 Thai Red chilli (Birds Eye Chilli) - finely chopped, 15, Chinese, To begin making the Chilli Garlic Sauce Recipe, blend all the ingredients in the blender until you get almost smooth paste.
Adjust the salt and vinegar to suit your taste.The vinegar and salt act a preservative.Store the sauce in a glass jar and allow it to rest for about a day or two, so the flavours get blended well.
Refrigerate the sauce after that for about a month.Serve Homemade Red Chilli Garlic Sauce Recipe as a dip to dunk Vegetable Bajji Recipe - Pakora/Fritters and enjoy., https://www.archanaskitchen.com/images/archanaskitchen/BasicRecipes_Sauces_Pastes_Purees/Homemade_Chilli_Garlic_Sauce_Recipe_1600.jpg, 6
Ingredients: peaches,mint leaves (pudina),peaches ripe,curd,mint leaves (pudina)

Peach Lassi Recipe - Peach Yogurt Smoothie, 1 tablespoon Honey - to taste,3 Mint Leaves (Pudina),1 sprig Mint Leaves (Pudina),2 cups Curd (Dahi / Yogurt) -,2 Peaches - diced pieces,3 Peaches - ripe, 15, Indian, To begin making the Peach Lassi Recipe, first peel and cut peaches into equal size pieces.Add the yogurt, diced peaches, mint leaves and honey in a blender.
Blend until smooth and there are no lumps from the peaches.You can add a little water to adjust the consistency of the Peach Lassi to suit your taste.
After adding water blend the liquid once again to combine well.
Check the sweetness levels and adjust by adding more or less honey as required.Pour the Peach Lassi into the serving glasses, garnish with peach slices and mint leaves and serve chilled as a summer afternoon drink or even after an elaborate Indian Lunch of Rajasthani Dal Baati Churma on the weekends., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Beverages/Peach_Lassi_Recipe_Peach_Yogurt_Drink-1_1600.jpg, 5
Ingredients: salt,wheat flour,jowar flour (sorghum),methi leaves (fenugreek leaves),red chilli powder,water,turmeric powder,sunflower oil

Masala Jowar Methi Roti Recipe, 1 cup Lukewarm Water,1 cup Methi Leaves (Fenugreek Leaves) - chopped,1/2 cup Whole Wheat Flour,1 teaspoon Red Chilli powder,1 teaspoon Sunflower Oil,1 teaspoon Turmeric powder (Haldi),1-1/2 cup Jowar Flour (Sorghum),1 teaspoon Salt, 40, North Indian Recipes, To begin making Jowar Methi roti, heat water in a pan and add salt and oil.
Mix it well.
The water has to be luke warm to knead the flour.In a mixing bowl, add the jowar flour, wheat flour, methi leaves, red chilli powder, turmeric powder and salt and knead well.
Keep adding little luke warm water at a time until the dough becomes soft and non-sticky.It should be kneaded properly, as we will make the roti’s immediately without giving any resting time to the dough.Keep the dough covered with clean damp cloth so that it does not dry.
The next step is to cook the rotis.
Keep a iron tawa/griddle on medium flame.Dust your rolling surface with little whole wheat flour.Now we will start making the rotis using our hands.
Divide the dough into 6 - 8 equal portions and roll out a portion of the dough into a round and thick roti using your hands.
You can shape the roti by pressing out a circle with your fingers as well.Place the roti over the pre-heated skillet and cook it for a few seconds on one side or till a few bubbles appear on top.Turn over the roti and cook the other side for a few more seconds.
Lift the roti with tongs and roast over the direct flame till brown spots appear on both the sides.Similarly, prepare the remaining Rotis.Serve the Masala Jowar Methi Roti Recipe along with Smoked Dal Makhani Dhaba Style, Jain Style Whole Green Moong Dal Subzi and raita by the side to enjoy your lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Masala_Jowar_Methi_Recipe.jpg, 8
Ingredients: khoya (mawa),saffron strands generous,ghee,pistachios,saffron strands,rose dried,raisins,water,sugar,cardamom powder (elaichi),flour (maida),chironji,sunflower oil

Kesar Mawa Gujiya Recipe- Gujiya Stuffed With Saffron, Khoya & Nuts, Rose Petals - Dried,1 cup All Purpose Flour (Maida),Sunflower Oil - for deep frying,1/2 cup Water,150 grams Khoya (Mawa),Water - Warm (for kneading),150 grams Sugar,1 tablespoon Raisins,1 tablespoon Chironji,2 tablespoons Ghee,1 teaspoon Cardamom Powder (Elaichi),Saffron strands - A generous pinch,Pistachios - slivered,Saffron strands - as required,80 grams Sugar - powdered, 50, Indian, To begin making the Kesar/ Kesari Mawa Gujiya recipe, firstly add flour and melted ghee in a wide bowl.
Mix them together using your finger tips.Next, add warm water little at a time and knead into a soft and stiff dough.
Cover with wet cloth and leave it aside.Crumble mawa with your fingers.
Heat a non-stick pan and add crumbled mawa.
Keep stirring and cook mawa/khoya on low flame.Once mawa starts to turn smooth, add raisins, chironji nuts, cardamom powder and powdered sugar.
Mix well and remove from flame and let it cool completely.To make sugar syrup, add sugar and water into a saucepan and bring it to a boil.
Keep stirring and continue to boil it till it reaches two string consistency.
Turn off the flame and add saffron strands and let it sit for some time.
Two String consistency: When you take a small blob of sugar syrup between your index finger and thumb and pull apart, you must see 2 strings.Divide the gujiya dough and mawa mixture into equal portions.
Roll each ball into 3 or 4 inches diameter.
Brush the edges with water to help seal.Place one portion of mawa mixture in the centre and fold into half sealing the edges.
Press the edges to make sure they don’t open up while frying.Heat oil in a deep fry pan.
Once oil turns hot, carefully add the kesar mawa gujiyas and deep fry until golden brown.
Remove from oil and drain on kitchen tissue paper.Once the mawa gujiyas cools down a bit, soak them in kesar sugar syrup for about 10 to 15 minutes.Then remove from kesar sugar syrup and serve.
You can garnish with slivered pistachios, saffron strands and dried rose petalsServe Kesar/ Kesari Mawa Gujiya as a snack during festivals like Holi or Diwali or as a sweet during any special occasions along with a Thandai or Masala Chai, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Kesari_Gujiya.jpg, 13
Ingredients: tomato,canned black beans,cumin powder (jeera),vegetable stock,salt,coriander (dhania),black pepper powder,cloves garlic,virgin olive oil,water,jalapenos,red yellow green bell peppers (capsicum),avocado,onion,sweet corn,green zucchini,red chilli sauce,tortillas

Hearty Vegetable Tortilla Soup Recipe, 2 Green zucchini - sliced,1 Onion - diced,1 teaspoon Cumin powder (Jeera),1 Onion - finely chopped,2 cups Water,1 cup Sweet corn,Salt - to taste,Black pepper powder - to taste,4 cups Vegetable stock,2 Tomatoes - diced,1/2 cup Red Yellow and Green Bell Peppers (Capsicum) - sliced to thin long strips,Coriander (Dhania) Leaves - small bunch,1/2 teaspoon Red Chilli sauce - (adjust),2 teaspoons Extra Virgin Olive Oil,4 cloves Garlic - minced,250 grams Canned black beans - drained and rinsed,2 Avocado - diced,1/2 Pickled Jalapenos - finely chopped,1-1/2 Tomato - finely chopped,50 grams Tortillas,6 cloves Garlic - minced, 50, Mexican, To prepare Hearty Vegetable Tortilla Soup Recipe, heat some olive oil on a medium flame until hot in a large saucepan.Add the onion, garlic, and jalapeño.
Saute for about 3 minutes or until softened, stirring occasionally.Stir in the cumin, then the chopped tomatoes, zucchini, bell peppers, sweet corn, water and vegetable stock.Simmer for about 3 minutes, then add black beans and the red chilli pepper flakes.Cook for 13 minutes, or until slightly thickened, stirring occasionally.Season with salt and pepper to taste.Mix all the ingredients mentioned to prepare pico de gallo in a mixing bowl.In a soup bowl, crumble few pieces of tortilla chips roughly, add few pieces of avocado, pour 2 ladles of soup with veggies.Top it with some pico de gallo, few pieces of avocado, cilantro.Enjoy Hearty Vegetable Tortilla Soup Recipe with a crusty bread like focaccia., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/blognnb-gmail.com/Hearty_Vegetable_Tortilla_Soup_Recipe.jpg, 18
Ingredients: sweet boondi,milk,saffron strands,rose water,badam (almond),cardamom powder (elaichi)

Boondi Ki Kheer Recipe, Saffron strands - a few,1/2 teaspoon Cardamom Powder (Elaichi),1 teaspoon Rose water,10 Badam (Almond) - blanched,1 liter Milk,1 cup Sweet Boondi, 30, North Indian Recipes, To begin making the Boondi Ki Kheer Recipe, firstly blanch the almonds and cut them into slivers and keep them ready.
See How to blanch Almonds here.
You can either use store bought sweet boondi or make it at home.
Here's how to make homemade Sweet Boondi / Meethi Boondi Recipe.
Getting ahead with the Boondi Ki Kheer RecipeAdd milk in a sauce pan on medium high flame and bring it to a brisk boil.
Once the milk has boiled, reduce the flame to medium- low, add in the saffron strands, and cardamom and let the milk reduce to half its volume.
We are looking for a creamy, thick kheer.
 Once it reduces to half its quantity, turn off the flame.
At this stage add in the rose water, almond slivers and the sweet boondi.
Serve the the Boondi Ki Kheer hot or cold , according to your choice.
Serve Boondi Ki Kheer Recipe as a dessert after a meal of Dal Bukhara Recipe (Punjabi Style Black Urad Dal), Cheese Garlic Naan Recipe, Pickled Onions, Pudina Mushroom And Soya Biryani Recipe and Coriander Tadka Raita Recipe, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Boondi_Ka_Kheer_Recipe-3_1600.jpg, 6
Ingredients: salt,cumin powder (jeera),amchur (dry mango powder),red chilli powder,elephant yam (suransenairatalu) cubes,sunflower oil

Suran Ja Tuk Recipe - Sindhi Deep Fried Yam / Jimikand, Salt - salt to taste,Sunflower Oil - for deep frying,1 teaspoon Red Chilli powder - to sprinkle,1 teaspoon Amchur (Dry Mango Powder) - to sprinkle,400 grams Elephant yam (Suran/Senai/Ratalu) - peeled and cut into 2 inch cubes,1 teaspoon Cumin powder (Jeera) - to sprinkle, 35, Sindhi, To begin making the Suran Ja Tuk Recipe, in a pressure add 1/4 cup of water, some salt to taste and the peeled and cubed yam .
Close the pressure cooker, and pressure cook for 1 whistle.
Turn off the flame.
Instantly release the pressure, by lifting the whistle with a spoon.
Open the lid of the pressure cooker, drain out all the water and place the boiled yam cubes on an absorbent paper.
Heat oil in a kadai.
Place a yam cube on your palm and slightly smash to flatten keeping the entire yam piece intact.
Repeat the same for all the yam cubes.
Now gradually add the Suran Ja Tuk into the kadai with hot oil.
Fry them until it gets a deep golden brown colour.
Remove them using a slotted spoon and place on an absorbent paper.
Once the excess oil has drained out, place these Suran Ja Tuk in a serving platter, sprinkle cumin powder, red chilli powder and amchur powder and serve.
Serve Suran Ja Tuk along with a meal of Sindhi Koki, Sindhi Sai Bhaji Recipe - Wholesome Sindhi Dal With Vegetables, Papad, and Dahi for an indian lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Articles/Suran_Ja_Took_Recipe_Sindhi_Yam_Recipe-1_1600.jpg, 6
Ingredients: tomato,salt,cumin powder (jeera),tofu firm,cloves garlic,virgin olive oil,onion,parsley leaves,pepper,turmeric powder,green chillies,garam masala powder

Tofu Scramble Recipe, 1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Extra Virgin Olive Oil,1 teaspoon Garam masala powder,1 Tomato - finely chopped,200 grams Tofu - extra firm,2 Green Chillies - finely chopped,1 Onion - finely chopped,1 Parsley leaves - finely chopped,Salt and Pepper - to taste,3 cloves Garlic - finely chopped, 25, Fusion, To begin making the Tofu Scramble Recipe, heat olive oil in a heavy bottomed pan.Add the garlic and onions and saute until the onions are lightly caramelized.Once done add the tomatoes, green chilies and saute until the tomatoes become soft.After the tomatoes are soft stir in the turmeric powder, cumin powder and garam masala powder and saute for a few seconds.
Finally stir in the crumbed tofu, add salt and pepper and combine well.
Check the salt and spices and adjust to suit your taste.
Cover the pan and simmer for a minute and turn off the heat.Finally stir in the chopped parsley leaves.Serve the Tofu Scramble Recipe along with a toasted bread and Muskmelon Juice to kick start your day with a high protein breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sapana_Behl/Scrambled_Tofu.jpg, 12
Ingredients: salt,ginger,spring onion greens,black pepper powder,cloves garlic,carrot,black peppercorns,onion,sweet corn,chicken drumstick

Soulful Chicken Soup Recipe, 1 Onion - sliced,4 cloves Garlic,1 inch Ginger - chopped,Salt - to taste,1 Chicken drumstick - cut into small pieces,1 Carrot (Gajjar) - cut into medium sized,1/4 cup Sweet corn,1 teaspoon Fresh cream,Black pepper powder - for seasoning,2 sprig Spring Onion Greens - chopped,1 teaspoon Whole Black Peppercorns, 35, Continental, To begin making the Soulful Chicken Soup Recipe, thoroughly wash and clean the chicken.In a pressure cooker add chicken pieces, onions, carrot, peppercorns, garlic and ginger, 2 cups of water and pressure cook for 3 whistle.
Turn off the flameAllow the pressure to release naturally.
, drain the stock through a muslin cloth and transfer the stock into a saucepan.Place the saucepan with the stock on medium flame, add sweet corn, spring onions and cream and bring it to a boil.
Add salt and crushed peppercorns,adjust the seasoning and serve hot.Serve the Chicken soup with garlic bread or toast to enjoy it as your evening snack or as your Morning Breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Soulful_Chicken_Soup_Recipe_.jpg, 10