anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,paneer,milk,red chilli flakes,thyme leaves,green zucchini,eggs,dried oregano

Tomato and Zucchini Frittata Recipe, 50 ml Milk,Salt - to taste,1 Tomato - sliced,1 teaspoon Red Chilli flakes,1 teaspoon Dried oregano,2 tablespoons Paneer (Homemade Cottage Cheese),50 grams Green zucchini - sliced,2 Whole Eggs,1 teaspoon Dried Thyme Leaves, 20, Continental, To begin making the Tomato and Zucchini Frittata, break the eggs in a bowl, add milk and beat it until fluffy.Preheat the oven to 180 degree for 10 minutes and keep the oven ready.
Take out a small skillet pan, drizzle some oil, pour in the beaten egg mixture.
Place the sliced tomato, zucchini into the pan and sprinkle red chilli flakes, thyme, oregano and salt.Add paneer over the eggs and tomatoes and zucchini and bake it in the oven for at least 20 -25 minutes until your eggs get cooked.
Once done remove the Tomato and Zucchini Frittata out of the oven and serve.
Serve the Tomato and Zucchini Frittata Recipe along with a cup of hot chocolate and a bowl filled with assorted fruits for a healthy breakfast.
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Ingredients: tomato,salt,spinach leaves (palak) bunch,ginger paste,sunflower oil,red chilli powder,coriander (dhania) leaves,onion,cumin seeds (jeera),coriander powder,turnips,turmeric powder,green chillies,garlic paste

Spiced Turnips with Spinach Recipe, 1 Onion - sliced,2 sprig Coriander (Dhania) Leaves - finely chopped,3/4 teaspoon Coriander Powder (Dhania),1 teaspoon Garlic - paste(optional),Salt - to taste,1/2 teaspoon Ginger - paste,Red Chilli powder - to taste,3/4 teaspoon Turmeric powder (Haldi),1 Spinach Leaves (Palak) - bunch,Sunflower Oil - to cook,2 Tomatoes - chopped,3/4 teaspoon Cumin seeds (Jeera),3 Turnips - peeled and diced into cubes,3 Green Chillies - slit, 75, Indian, To start preparing Spiced Turnips with Spinach Recipe, get all the ingredients handy.
In a pan, heat oil.
Once the oil is hot, add in the cumin seeds and allow them to sizzle.Add sliced onions and saute it till it changes colour on a medium flame.Add ginger and garlic paste and saute it for a minute until the raw smell goes.Add chopped tomatoes, turmeric powder, red chilli powder, salt and coriander powder.
Cover and cook for another 2 minutes till done.Add turnips, mix it well.
Cover it and cook on a low flame till it 3/4th done, takes about 5-10 minutes.Add chopped spinach, green/red chillies and cilantro.
Mix well, cover it and cook on a low flame till it changes the colour or looks roasted.Serve the prepared Spiced Turnips and Spinach Recipe hot with chapatis or naan., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aarti_Sharma/Turnips_with_Spinach.jpg, 14
Ingredients: salt,cumin powder (jeera),ginger,mustard oil,bay leaf (tej patta),cloves garlic,water,dry red chilli,sugar,dry red chillies,onion,panch phoran masala,turmeric powder,potato (aloo),mooli mullangi (radish),parangikai pumpkin cubes,garam masala powder,green brinjal (green aubergine)

Labra Assamese Chunky Mix Vegetables Recipe, 1/2 cup Mooli/ Mullangi (Radish) - cut into big pieces,1 Dry Red Chilli,2 inch Ginger,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),2 Potatoes (Aloo) - cut into quarters,1 cup Kaddu (Parangikai/ Pumpkin) - cut into 1.5 inch cubes,1 cup Small Green brinjal (green aubergine) - cut into big pieces,5 cloves Garlic,1 teaspoon Garam masala powder,Salt - to taste,2 tablespoon Mustard oil,1 cup Water,2 Dry Red Chillies,1/2 teaspoon Sugar,1 Onion,1 Bay leaf (tej patta),1 teaspoon Panch Phoran Masala, 60, Assamese, To begin making the Labra Assamese Chunky Mix Vegetables recipe, grind onion, ginger-garlic paste, dried red chilies with little water into a paste.
Heat oil in a kadai.
Add bay leaf, dry red chilli and panch phoran masala.
After 10 seconds add the onion-ginger-garlic paste and sauté until there is no raw smell left in the paste.
Add the chopped vegetables, cook in oil for about 3 to 5 minutes and keep stirring continuously.
Add salt and sugar in the vegetables and mix well.
Next, add turmeric powder, cumin powder stir well.
Cover and continue to cook with constant stirring until the vegetables are almost cooked.
Now add about 1/2 cup water, bring it to boil.
Reduce the flame to low and continue to cook until the vegetables are fully cooked and turns soft.
Finally add garam masala powder in the vegtable, stir well.
Let it cook until Labra reaches desired consistency.
Do not make it too dry or too liquidy like curries (This dish has to be gravy consistency).Serve Labra Assamese Chunky Mix Vegetables along with Steamed Rice for a weekday meal.
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Ingredients: salt,red black eyed beans (azuki),coriander (dhania) leaves,coconut,dry red chillies,coriander (dhania) seeds,tamarind paste,sunflower oil

Perum Payaru Theeyal Recipe (Kerala Style Black Eyed Bean Curry), 4 Dry Red Chillies,Coriander (Dhania) Leaves - few sprigs,Salt - to taste,1.5 cups Red Black Eyed Beans (Azuki),1/2 cup Fresh coconut - grated,1 tablespoon Sunflower Oil,3 tablespoons Coriander (Dhania) Seeds,2 tablespoons Tamarind Paste, 25, Kerala Recipes, To begin the preparation of Perum Payaru Theeyal, dry roast the cow peas in a wok in medium heat till fragrant.
This will take around 10 minutes.Now, cook the dry roasted red cow peas with 2 cups of water using a pressure cooker for 3 whistles and keep aside.Heat oil in small pan, add the dry chillies and coriander seeds and roast till fragrant.Add the grated coconut and roast until it turns light brown.Once the roasted mixture is cooled, grind it to a smooth paste with little water using a mixer grinder.Now bring the pressure cooker back on heat in which the red cow peas were cooked.Add the ground coconut paste, tamarind paste and mix well.
Season with salt, simmer for 5 minutes and switch off the flame.Garnish with chopped coriander on top and serve the Perum Payaru Theeyal along with steamed rice and beetroot thoran for a weekday lunch.
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Ingredients: salt,ginger,arhar dal (split toor dal),mustard seeds,asafoetida (hing),cloves garlic,dry red chilli,mango,white urad dal (split),curry leaves,onion,cumin seeds (jeera),turmeric powder,sambar powder,sunflower oil

Raw Mango Sambar Recipe - South Indian Mangai Sambar Recipe, 1 Mango (Raw) - chopped,1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1 Dry Red Chilli,2 Dry Red Chilli,1 inch Ginger - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 Onion - chopped,1 cup Arhar dal (Split Toor Dal),2 teaspoons Sambar Powder,4 cloves Garlic - chopped,Sunflower Oil,1 sprig Curry leaves,1 pinch Asafoetida (hing), 40, Tamil Nadu, To begin making the Raw Mango Sambar Recipe, we will firstly pressure cook the dal.
Add the dal with required water and turmeric powder in the pressure cooker.
Close the cooker with the lid and let it cook till it releases 5 whistles or till it is completely soft and cooked.Heat a saucepan with oil, add dry red chillies, mustard seeds, urad dal, cumin seeds and allow it to crackle.Add ginger, garlic and let it cook for about a minute.
Once that is done, add onions and saute till they turn soft and translucent.
This will take around 2 to 3 minutes.Add turmeric powder, raw mango, 1 cup of water and bring it to a boil.
Boil until the mangoes become soft.Once that is done, add sambar powder, jaggery and cooked dal and give it a stir.
Check for salt and keep stirring the raw mango sambar until it comes to a brisk boil.The next step is to prepare the tempering for raw mango sambar.
Heat a small tadka pan, add dry red chillies, asafoetida, mustard seeds, curry leaves, urad dal, cumin seeds and let it cook for about 30 seconds.Once it is done, pour it over the Raw Mango Sambar, give it a mix and serve hot.
Serve the Raw Mango Sambar Recipe along with Steamed Rice, Cabbage Poriyal and Elai Vadam for lunch or you can simple serve it with Homemade Soft Idlis and Coconut Chutney for your morning breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Raw_Mango_Sambar_Recipe_.jpg, 15
Ingredients: tomato,salt,cumin powder (jeera),ginger,coriander (dhania),parangikai pumpkin,green chilli,red chilli powder,cloves garlic,onion,coriander powder,chicken breasts,turmeric powder,garam masala powder,sunflower oil

Pumpkin Curry With Chicken Recipe, Salt - as required,Sunflower Oil,1 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),Coriander (Dhania) Leaves - A small bunch,3/4 teaspoon Turmeric powder (Haldi),1/2 cup Homemade tomato puree,3 cloves Garlic - chopped,1 Onion - roughly chopped,1 inch Ginger - roughly chopped,400 grams Chicken breasts - cut into small pieces,500 grams Kaddu (Parangikai/ Pumpkin),2 Green Chilli - finely chopped, 70, Indian, To begin making the Pumpkin Curry With Chicken, heat oil in a heavy bottomed pan.Add the garlic, onion, ginger, green chillies and chopped pumpkin.
Sprinkle some salt and stir them for about a minute, cover the pan and simmer until the pumpkin has softened.
This will take about 6-8 minutes on medium heat.
Using a hand blender, blend the pumpkin into a puree while it is in the pan.
Add the tomato puree, and  the spices like the cumin powder, red chilli powder, turmeric powder, coriander powder and garam masala .
Give it a good mix and saute for about 2 minutes.
After 2 minutes add the chicken pieces.along with a cup of water, cover the pan, turn the heat to low and cook until the chicken is cooked completely .Adjust the consistency of the curry by adding more water and also adjust the spices to suit your taste.Once done, turn off the heat.
Stir in the chopped coriander leaves, Transfer the Pumpkin Curry With Chicken into a serving bowl and serve.Serve Pumpkin Curry With Chicken along with Pudina Tawa Paratha and Kachumber Salad.
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Ingredients: salt,ginger,coconut,mustard seeds,white broad beans,asafoetida (hing),green moong sprouts,cloves garlic,dry red chilli,curry leaves,white urad dal (split),onion,turmeric powder,green chillies,sunflower oil

Pacha & Mocha Parappu Sundal Recipe - Green Sprouts & Flat Broad Bean Stir Fry, Salt - for taste,5 Curry leaves - roughly torn,Sunflower Oil,2 Dry Red Chilli,1 inch Ginger - chopped,1/2 cup Fresh coconut - grated,1 Onion - chopped,1 teaspoon Mustard seeds,3/4 teaspoon White Urad Dal (Split),2 Green Chillies - finely chopped,1/2 teaspoon Asafoetida (hing),4 cloves Garlic - chopped,1 teaspoon Turmeric powder (Haldi),1 cup White broad beans,1 cup Green Moong Sprouts, 40, Tamil Nadu, To begin making Pacha & Mocha Parappu Sundal Recipe, firstly soak the parappu for at least overnight in water and keep it ready.Pressure cook the Mocha Parappu or the flat broad beans in pressure cooker with water and salt for about 5 whistles till it becomes soft.Switch off the heat and release the pressure naturally and drain all the water and keep it aside.Heat the Kadai with oil and temper the mustard seeds, urad dal, curry leaves, dry red chilli, asafoetida.Once the mustard seeds crackle and the urad dal turns golden, add ginger, garlic and allow it to soften.
Once that is done, add onions and saute till they turn soft and translucent.Add cooked beans along with sprouted green moong into the pan.Add a little bit of turmeric powder, salt and give it a toss so that it is mixed well.
Finally, add grated coconut give one last mix and serve hot.Serve the Pacha & Mocha Parappu Sundal Recipe along with Jeera Milagu Rasam, Steamed Rice and Beetroot Pachadi to complete your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Pacha_Parappu__Mocha_Parappu_Sundal_RecipeGreen_Sprouts__Flat_Broad_Bean_Stir_Fry.jpg, 15
Ingredients: salt,parmesan cheese pecorino cheese italian bread crumbs,cloves garlic,virgin olive oil,parsley leaves,red chilli flakes red chillies,spaghetti pasta wheat

Pasta Aglio Olio Recipe, Salt - as required,Parmesan cheese - grated or pecorino cheese or Italian bread crumbs for garnish (as required),4 tablespoon Extra Virgin Olive Oil,500 grams Spaghetti Pasta - whole wheat,Parsley leaves - Handful,8 cloves Garlic - minced or crushed,2 teaspoon Red Chilli flakes - or red chillies chopped, 25, Italian Recipes, To begin with Pasta Aglio Olio, cook the Spaghetti pasta according to instructions in salted boiling water in a saucepan.
Drain and reserve 1-2 ladles of the water.In a flat pan, heat the olive oil.
Add the garlic, chillies and some parsley.
Saute for a minute and toss in the pasta.Mix and add little of the pasta water to moisten it.
Stir and take off the heat.Garnish it with Parmesan, Pecorino or bread crumbs and serve immediately.Serve Pasta Aglio Olio with Pizza Margherita and a glass of wine for a weekend night dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Pasta_Aglio_Olio.jpg, 7
Ingredients: salt,arhar dal (split toor dal),red chillies,red chilli powder,onion,garlic,cumin seeds (jeera),spinach leaves (palak),sunflower oil

Dry Palak Dal Sabzi Recipe, Salt - as required,Sunflower Oil - as required,1/4 teaspoon Cumin seeds (Jeera),1 Onion - finely chopped,1/2 teaspoon Red Chilli powder,250 grams Spinach Leaves (Palak),4 Garlic - finely chopped,2 Fresh Red chillies - chopped,1/2 cup Arhar dal (Split Toor Dal), 40, Andhra, To begin making the Dry Palak Dal Sabzi, wash and finely chop the spinach and keep it aside.Cook toor dal with half cup of water and make sure water should be in 1:1 ratio and make sure that it is half cooked and not mushy.Heat a wok/kadhai and add oil, cumin seeds, red chillies and garlic cloves.Let the cumin seeds splutter and then add chopped onion and stir for a while.Add spinach, turmeric powder and stir well.
Add salt and stir again for 5 to 6 minutes.When spinach gets cooked, add toor dal and stir well for 5 minutes.After 5 minutes, add red chilli powder and stir well.
When dal gets cooked, add garam masala and stir for few minutes and switch off the flame.Serve Dry Palak Dal Sabzi with Steamed Rice, Phulka or Whole Wheat Lachha Paratha., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/SHAILAJA_SEN/Palak_sookhi_dal_ki_subji.jpg, 9
Ingredients: baking powder,salt,wheat flour,bananas,cinnamon powder (dalchini),milk,sugar,vanilla,brown sugar (demerara sugar),flaxmeal eggs replacer eggs,butter,sunflower oil

Whole Wheat Waffles with Caramelised Bananas (Egg and Eggless Recipe), 2 teaspoons Baking powder,2 Ripe Bananas - thickly sliced diagonally,1/8 teaspoon Salt,2 teaspoons Sugar,1 teaspoon Cinnamon Powder (Dalchini),1/4 cup Brown Sugar (Demerara Sugar),3/4 cup Milk,1 Flaxmeal Egg Replacer - or 1 egg,1/4 cup Sunflower Oil,1/4 teaspoon Vanilla Extract,1 cup Whole Wheat Flour,2 tablespoons Butter (unsalted), 55, Continental, Preheat waffle iron.
Beat eggs in large bowl with hand beater until fluffy.
Beat in milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
Finally add in the flour and stir to combine well, until it is smooth with no lumpsGrease the waffle iron pan with oil.
Pour mix onto hot waffle iron.
Cook until golden brown.
Remove from the pan and keep aside till we prepare the caramelized bananas.Place a large non-stick frying pan over medium-high heat.
When hot, sizzle the two tablespoons of butter in the pan for a few seconds, then add bananas.Allow bananas to brown for about 30 seconds without stirring or moving them.
Use a spatula to turn bananas over, then add brown sugar and  cinnamon.
Shaking pan to keep bananas moving, cook about one minute more, until sugar is melted and bananas are caramelized, but still solid.
Turn off the heat and keep them aside.To serve, place the waffles on the serving platter and spoon the caramelized bananas over the waffles and drizzle maple syrup or honey over the waffles.Serve the Whole Wheat Flour Waffles topped with caramelized bananas as a breakfast recipe, https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/Video_Recipe_Whole_Wheat_Flour_Waffles_with_Caramelized_Bananas_and_Nutella_-1-2.jpg, 12
Ingredients: salt,asafoetida (hing),yellow mustard seeds,lemon,green chillies (bhavnagari variety,turmeric powder,sunflower oil

Green Chilli Pickle Recipe (Gujarati Raiwala Marcha), 1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Salt - (adjust),1/2 cup Yellow mustard seeds - coarsely crushed,20 Green Chillies - (bhavnagari variety,1/2 teaspoon Asafoetida (hing),1/4 cup Lemon - cubed,4 teaspoon Sunflower Oil, 10, Indian, To prepare Green Chilli Pickle Recipe (Gujarati Raiwala Marcha), in a mixing bowl, combine the split mustard seeds, salt, turmeric powder, hing, 1 teaspoon of oil and mix well.Rub the bhavnagari chillies in a little of the prepared mixture and place them on a big plate.Sprinkle the remaining mixture evenly over them along with the remaining 3 teaspoons of oil and lemon cubes and toss gently.Fill them in a glass jar and keep it aside for atleast 1 hour.Serve or store Green Chilli Pickle Recipe (Gujarati Raiwala Marcha) in an airtight container in the refrigerator.Serve with steamed rice, kadhi , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara/Green_chilli_pickle_Gujarati_Raiwala_Marcha.jpg, 7
Ingredients: tomato,green chillies,cumin powder (jeera),salt,bay leaves (tej patta),ghee,asafoetida (hing),spinach leaves (palak),red chilli powder,black peppercorns,cloves garlic,ginger garlic paste,white urad dal (split),onion,cumin seeds (jeera),coriander powder,turmeric powder,chana dal (bengal gram dal),garam masala powder,sunflower oil

Uttar Pradesh Style Satpaita Dal Recipe, 1 teaspoon Cumin powder (Jeera),1/4 cup White Urad Dal (Split),1 teaspoon Coriander Powder (Dhania),2 Green Chillies - slit,1 Onion - finely chopped,1 tablespoon Ghee,2 Tomatoes - finely chopped,Sunflower Oil - as required,Salt - to taste,1/2 tablespoon Ginger Garlic Paste,2 Bay leaves (tej patta),1/2 cup Chana dal (Bengal Gram Dal),1/2 teaspoon Cumin seeds (Jeera),4 cloves Garlic - crushed,1/2 kg Spinach Leaves (Palak),1/2 teaspoon Red Chilli powder,1 pinch Asafoetida (hing),3 Green Chillies - minced,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Whole Black Peppercorns - crushed,1/2 teaspoon Garam masala powder, 35, Uttar Pradesh, To begin making Uttar Pradesh Style Satpaita Dal Recipe, soak the lentils overnight.
Clean spinach thoroughly and blanch them and grind spinach in a mixer grinder to make a smooth paste.Heat oil in a pressure cooker pan and then add bay leaf and onions into it once the oil is hot enough.
Saute until the onions are a light brown colour.Add the ginger-garlic paste, minced chillies, tomatoes, salt, all the dry spices except garam masala and cook for a while.Drain the soaked dal, add into the masala and cook until the mixture comes together from the sides of the pressure cooker pan.Add the spinach paste and mix everything well and fry for 5 minutes on a medium heat.Now add the garam masala and pour enough water, close the lid and let the cooker give 3-4 whistles.
Turn off the heatTake a small frying pan and heat the ghee and add hing, green chillies, cumin seeds and garlic into it, when it has sputtered, switch off and pour it on the dal and give it a swirl.Serve Uttar Pradesh Style Satpaita Dal Recipe along with Steamed Rice, Quick Cauliflower Sabzi Recipe (Phool Gobi Sabzi) and Phulka to make a complete meal.
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Ingredients: salt,brown rice,spring onion greens,cloves garlic,virgin olive oil,spring onion (bulb greens) bulbs

Spring Onion & Roasted Garlic Brown Rice Recipe, 1 tablespoon Extra Virgin Olive Oil,Salt - to taste,1-1/2 cup Brown Rice - washed and soaked,1/4 cup Spring Onion (Bulb & Greens) - bulbs,6 cloves Garlic - finely chopped,1/4 cup Spring Onion Greens, 65, Continental, To begin making Spring Onion & Roasted Garlic Brown Rice Recipe, keep the rice soaked for a minimum of 30 minutes.
Heat a pressure cooker with olive oil on medium flame, to this add the garlic cloves and roast until it turns into a light brown colour.
Next add in the spring onions bulbs and cook until it turns transparent.
This will take only about a minute or two.
Next add in the salt, drained brown rice and 2-1/2 cups of water and close the pressure cooker.
Pressure cook for about 4-5 whistles and turn off the flame.
Allow the pressure to release naturally before opening the pressure cooker.
Once the pressure is released, open  the pressure cooker and fluff the Spring Onion & Roasted Garlic Brown Rice  with a fork, add in the finely chopped spring onions greens and give it a gentle mix, without breaking the rice grains.
Serve Spring Onion & Roasted Garlic Brown Rice along with Chicken with Creamy Mushroom Sauce Recipe or Spinach Ricotta Balls in Garlic Tomato Basil Sauce Recipe, and a side of Pan Roasted Zucchini & Mushroom Recipe.
Serve Greek Yogurt Chocolate Mousse Recipe as dessert.
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Ingredients: coconut,rose water,water,vivatta maida,sugar,curd milk,vanilla,lemon,sooji (semolina rava),eggs,butter

Basbousa Recipe With Egg, 1 teaspoon Vanilla Extract,1 cup Sugar,1 cup Sooji (Semolina/ Rava),3/4 cup Vivatta Maida,1 teaspoon Rose water,1 cup Water,1/2 cup Curd (Dahi / Yogurt) - or milk,1 teaspoon Lemon,1/2 cup Sugar,2 Whole Eggs,1/2 cup Butter - melted,1 cup Dessicated Coconut, 90, Middle Eastern, To begin making Basbousa Recipe With Egg, mix semolina desiccated coconut flour in a mixing bowl.Add the wet ingredients one by one - add eggs, butter, curd, and vanilla essence.
Mix well and leave the mixture for 15 minutes.
Preheat oven 200c for 10 minutes.Grease the square shape baking tray with butter and add the mixture to it.Bake at 180c for 40 mins or until the top layer turns light brown.Prepare the sugar syrup now in a saucepan.
Add sugar water lemon essence and rose water and heat the pan on medium.
Once water starts boiling boil it for 5 more minutes.
We need one string consistency and anything more than that will not feel the authentic basbousa.Remove the baking tray from oven.
Run the knife around edges and cut it into desired shapes, and then pour sugar syrup.Bake again for 15 more minutes or till done, and take it out.
Let it cool for 20 minutes and then you can either serve it warm or chill the sweet and serve it later.
Serve Basbousa Recipe With Egg garnished with more desiccated coconut powder, as a party dessert along with Fizzy Pomegranate & Mint Mocktail Recipe for a house party with friends and family.
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