anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,corn flour,pistachios,fennel seeds (saunf),cardamom (elaichi) podsseeds,rose water,black peppercorns,baking soda,badam (almond),poppy seeds,caster sugar,flour (maida),butter,thandai masala

Eggless Thandai Cookie Recipe, 1/2 cup Butter,1 cup All Purpose Flour (Maida),1/4 cup Thandai Masala,1 tablespoon Poppy seeds,1/8 teaspoon Baking soda,1 tablespoon Pistachios - for garnishing,1/2 teaspoon Cardamom (Elaichi) Pods/Seeds,1/2 cup Caster Sugar - powdered,12-14 Whole Black Peppercorns,1 tablespoon Corn flour,1 pinch Salt,1 tablespoon Fennel seeds (Saunf),2 tablespoons Rose water,1/4 cup Badam (Almond) - lightly toasted, 80, Indian, To begin with Eggless Thandai Cookies, lightly dry roast almonds, poppy seeds, pepper, cardamom and fennel seeds in a wide pan.
Once cool, grind to a fine powder.
Now your thandai masala is readyIn a bowl, sift together all purpose flour, cornflour, baking soda, salt and thandai masala.Beat sugar and butter together with a hand blender on medium speed till creamy.
Add the flour mix into the sugar butter mixture and add rosewater to it.Mix everything together to form a Thandai cookie dough.
Divide the dough into two parts.
Wrap in cling film and keep in the refrigerator to chill for about an hour minimum.After an hour take out the Thandai dough and with the help of little flour, roll into a round shape with thickness as per your choice.Preheat the oven at 180 degrees C.
With the help of a cookie cutter, cut out the cookies and arrange them in a greased baking tray keeping at least 1/2 inch gap between cookies.Sprinkle some pistachio slices on top of each Cookies.
Bake in the convention mode for about 10 to 12 minutes, until you notice that the cookies turn brown and golden.
After 15 minutes, remove the cookies from the oven and place them on wire rack to cool.
The Thandai cookies will firm up on cooling.Once completely cool, store the Thandai Cookies an airtight container.Serve Eggless Thandai Cookies with hot Masala Chai and Pan Fried Onion Pakora Recipe as an evening snack for your Holi parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Alaka_Jena/Eggless_Thandai_Cookies.jpg, 14
Ingredients: salt,arhar dal (split toor dal),green chilli,coconut,mustard seeds,water,drumstick,curry leaves,white urad dal (split),dry red chillies,cumin seeds (jeera),coconut oil,turmeric powder,mango bitesize,green chillies

Muringakka Manga Mulakushyam - Mango & Drumstick Kootu Curry, 1 Mango (Raw) - peeled & chopped to bite-size,1-1/2 teaspoons Coconut Oil,2 Green Chillies,1 Green Chilli,Salt - to taste,2-1/2 tablespoons Water,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Mustard seeds,2 cups Water,1 cup Water,1/4 cup Fresh coconut - grated,2 Dry Red Chillies,1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon White Urad Dal (Split),1/2 cup Arhar dal (Split Toor Dal) - soaked for 30 minutes,1 Drumstick - chopped to about 1.5 inch,1 sprig Curry leaves, 45, Kerala Recipes, To begin making the Muringakka Manga Mulakushyam get all the ingredients ready, so it will be easy to get started.In a pressure cooker, add toor dal, drumstick, mango & 2 cups of water, salt & turmeric powder.
Pressure cook dal for 3 to 4 whistles or till soft and mushy.
 Let the pressure release completely.In a mixer, add coconut, green chilies, jeera, water, and grind them into fine paste.Add the coconut to the dal, mango & drumstick mixture.
Combine all the ingredients well.Simmer the flame and cook the Muringakka Manga Mulakushyam for about 3 to 4 minutes.
Adjust the consistency of the Mulakushyam, by adding a little water.
Check the salt and adjust to suit your taste.In a tadka pan, add a little coconut oil.
Once the oil is hot, add mustard seeds.
As soon as oil splutters, add urad dhal, red chilies, and curry leaves.Pour the tadka over the curry and serve steaming Muringakka Manga Mulakushyam.Serve the Muringakka Manga Mulakushyam along with Dondakaya / Kovakkai Poriyal and Jowar Roti for lunch, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Mango_Mulakushyam.jpg, 15
Ingredients: baking powder,baking soda,curd,sugar,vanilla,lemon,lemon,flour (maida),icing sugar,butter

Lip Smacking Lemonade Cupcake Recipe, 1/2 cup Butter,1 cup Curd (Dahi / Yogurt),2 teaspoon Lemon juice,3/4 cup Sugar,1 cup Butter (unsalted) - softened,1/2 teaspoon Baking soda,1 Pinch Lemon zest,1 teaspoon Vanilla Extract,1 1/4 teaspoon Baking powder,1 1/2 cup All Purpose Flour (Maida),3/4 cup Icing Sugar, 51, Continental, To begin making the Lemonade Cupcakes recipe, preheat the oven at 180°C.In a large mixing bowl, mix the sugar and the yoghurt well, until the sugar dissolves partially.Add in the butter and vanilla essence and mix well.Once the batter is formed, add in the lemon juice and give a final mix.Scoop the batter into the cupcake tins and bake for 15 to 20 minutes.While the cupcakes are being baked, prepare the buttercream.Beat the softened butter until its light and fluffy.Then add in the icing sugar and lemon zest part by part mixing very well in between each addition.Refrigerate it for half an hour before piping these onto the cooled cupcakes.Once it is done, garnish it with lemon zest and serve.
Serve the Lemonade Cupcakes on its own for a birthday party or any special occasion along with Pav Bhaji and Chole Aloo Tikki Chaat., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Bakelicious/lemonade_cupcake_1600.jpg, 10
Ingredients: salt,mixed herbs (dried),virgin olive oil,dry yeast,water,sugar,garlic,black olives,flour (maida)

Roasted Garlic No Knead Skillet Bread Recipe With Olives, 1 teaspoon Sugar,2 teaspoons Mixed Herbs (Dried),1 tablespoon Extra Virgin Olive Oil,Salt - to taste,1 1/2 cups Water - luke warm,1 teaspoon Black olives - finely chopped,2 tablespoons Extra Virgin Olive Oil,1 teaspoon Mixed Herbs (Dried),3 cups All Purpose Flour (Maida),2 teaspoons Active dry yeast,1 teaspoon Extra Virgin Olive Oil,1 teaspoon Garlic - roasted, 160, Continental, To begin making the Roasted Garlic No Knead Skillet Bread Recipe, we will first make the dough.
In a mixing bowl, combine the all purpose flour along with the yeast, salt, sugar, olive oil, mixed dry herbs, black olives, and roasted garlic.
Mix well to combine these ingredients and now gradually add lukewarm water to bring the dough together.
Use a few drops of olive oil to smoothen out the dough and shape it like a ball resembling a bread boule.
We are looking for a soft smooth dough.
Like the name suggests, this Roasted Garlic No Knead Skillet Bread Recipe requires absolutely no keading.
Grease a cast iron skillet with olive oil, place the neatly shaped dough, sprinkle a few drops of water and evenly brush it over the dough, now for the topping of this Roasted Garlic No Knead Skillet Bread sprinkle the mixed herbs, chopped olives and roasted garlic.
Cover this skillet with a deep dish ensuring that there's enough space between the dough and the surface of the dish.
Place the skillet in warm place, to allow the dough to prove.
Proving the bread dough is essentially the process of the yeast multiplying, resulting in the dough to rise.
Leave it aside for a minimum of 45 minutes and check if the dough has doubled in size.
If it still hasn't rest it until it doubles in size.
Remove from the warm place, put the deep dish aside, grease your fingers with oil and flatten to spread the dough to cover the surface of the entire skillet.
Preheat the oven to 180 degree celsius.
Sprinkle some sea salt over the Roasted Garlic No Knead Skillet Bread and rest it now in a warm place for 30 minutes.
 After 30 minutes, brush the bread with olive oil and place the skillet in the oven and let it bake for about 20 minutes.
Next up the heat to 200 degrees and allow the bread to get a nice even brown colour and allow the top to crust.
This will take between 8-10 minutes.
Remove from the oven and allow the bread to cool down to room temperature.
Cut the Roasted Garlic No Knead Skillet Bread into wedges and serve.
 Serve Roasted Garlic & Olive No Knead Skillet Bread along with Poached Eggs Recipe With Arugula Fig Walnut Salad, Carrot Amla Pomegranate Juice Recipe for a weekend breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Burnt_Garlic_and_Sea_Salt_No_Knead_Skillet_bread_recipe-5_1600.jpg, 9
Ingredients: cardamom (elaichi) podsseeds,fennel seeds (saunf),saffron strands,black peppercorns,bhang paste,badam (almond) skin,sugar,milk full fat,poppy seeds

Cannabis cold recipe, 1 liter Milk - full fat,2 tablespoons Poppy seeds,1/4 cup Badam (Almond) - blanched and skin removed,3/4 cup Sugar,3 Cardamom (Elaichi) Pods/Seeds - powdered,1 Saffron strands - few,1 tablespoon Bhang paste,1 tablespoon Fennel seeds (Saunf),1 teaspoon Whole Black Peppercorns, 40, Indian, To begin making the Bhang Thandai Recipe, first get all the ingredients ready.
Blanch the almonds, peel the skin and keep aside.Use a mixer grinder and powder all the ingredients listed under bhang thandai masala - poppy seeds, fennel seeds, blanched almonds, Whole black peppercorns, cardamom seeds and bhang paste in a mixie into a smooth powder or paste.
In a saucepan, bring the milk and saffron to a brisk boil.
Once the milk comes to a boil, stir in the bhang thandai masala, sugar and stir.
Stir well or use a electric hand blender to whisk the thandai well.Turn off the heat and allow the thandai to cool.
Once cooled refrigerate the Bhang Thandai for at least 5 to 6 hours.
You can also add ice to cool it faster.Serve Bhang Thandai during Holi along with some snacks like Baked Maddur Vada and Makki Paneer Pakora., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Thandai.jpg, 9
Ingredients: baking powder,salt,nutmeg,jaggery,virgin olive oil,ragi flour (finger millet nagli),chocolate chips,muesli,flour (maida),cinnamon powder (dalchini)

Muesli Ragi Chocolate Chip Cookies Recipe, 1 cup Chocolate chips,1/4 cup Jaggery,3/4 teaspoon Baking powder,1/8 teaspoon Nutmeg,1/4 teaspoon Salt,1 teaspoon Cinnamon Powder (Dalchini),1 cup Muesli,1/2 cup All Purpose Flour (Maida),1/2 cup Extra Virgin Olive Oil,1/4 Ragi Flour (Finger Millet/ Nagli), 45, Continental, To begin making Muesli Ragi Chocolate Chip Cookies Recipe, preheat the oven at 180 degree.In a mixing bowl, add olive oil, jaggery into a electric mixer or standing mixture.
Mix at a medium speed till they combine well.In another bowl, mix together flours, muesli, and baking soda and spice powders and keep it ready.Add this uniform mixture into the olive mixture and combine it well.
Add chocolate chips into the cookie batter.
Mix it well.Take a baking tray and place baking sheet on it, using a small ice cream scoop, scoop out the cookie dough on prepared baking sheet.
Make sure to place them a few inch apart from each other.You can as well use your hands to shape them.
Refrigerate the cookies in the fridge for about 10 minutes.Bake cookies for 10 to 12 minutes or until the edges turn to light golden in colour.
Serve the Muesli Ragi Chocolate Chip Cookies Recipe along with a Hot cup of Adrak Chai as a tea time snack during the afternoon time or you can serve it along with Chocolate Crinkle Cookies Recipeto have good time tea party with your friends., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Muesli_Ragi_Chocolate_Chip_Cookies_Recipe_.jpg, 10
Ingredients: nutmeg powder,asafoetida (hing),fennel seeds (saunf),black peppercorns,dry red chillies,coriander (dhania) seeds,cumin seeds (jeera),poppy seeds,mace (javitri),cinnamon stick (dalchini),st flower (optional),turmeric powder,cloves (laung),star anise

Malvani Masala Powder Recipe, 1 teaspoon Asafoetida (hing),2 Star anise,2 tablespoon Poppy seeds,3 inch Cinnamon Stick (Dalchini),1 tablespoon Nutmeg powder,1 tablespoon Cumin seeds (Jeera),5 Mace (Javitri),2 teaspoon Turmeric powder (Haldi),6 Dry Red Chillies,5 Cloves (Laung),2 tablespoon Coriander (Dhania) Seeds,1 tablespoon Whole Black Peppercorns,1 tablespoon Fennel seeds (Saunf),3 Stone flower - (Optional), 15, Maharashtrian Recipes, To begin preparing the Malvani Masala Recipe, heat a sauce pan, roast the coriander seeds, cumin seeds, fennel seeds, peppercorns, poppy seeds first for about 2 minutes.Add the dry red chillies, star anise, mace, cloves, stone flower, nutmeg powder, turmeric, and hing and roast them for about 3 more minutes.Cool them down and grind it into a coarse powder and store it in a mason jar for later use.Serve the Malvani Masala Recipe in a Maharashtrian Style Kelfulachi Bhaji Recipe (Banana Floweret Stir Fry Recipe) and Malvani Kurkuri Bhindi Recipe - Moongphali Bhindi Sabzi., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Malvani_Masala_Recipe_.jpg, 14
Ingredients: tomato,cheese,salt,heavy whipping cream,black pepper powder,milk,cloves garlic,red chilli flakes,potato (aloo) paper,sweet corn,butter,dried oregano

Cheesy Baked Potato Gratin With Sweet Corn, Salt - as required,1 cup Heavy whipping cream,2 tablespoons Sweet corn,1 clove Garlic,1 Tomato - finely chopped,5 Potatoes (Aloo) - cut into paper thin slices,1 teaspoon Red Chilli flakes,2 cups Milk,1 cup Cheese - grated,3 tablespoons Butter - softened,1 teaspoon Black pepper powder,1 teaspoon Dried oregano, 55, Continental, To begin making the Cheesy Baked Potato Gratin With Sweet Corn, In a large thick bottomed pan combine sliced potatoes and milk over high heat.
Bring it to a boil, and immediately reduce heat to low.Cover and cook for about 3 minutes or until the potatoes are just tender.In a large strainer, drain the potatoes and reserve the starchy milk.
Add around 1/2 cup milk to the starchy milk to increase its quantity.Take a 4" inch baking tray, grease it with butter and garlic at the bottom.
Now arrange the potato slices in the baking dish and season it with salt and pepper.The next step is to sprinkle corn kernels and chopped tomatoes all over.Dot with remaining butter and pour the reserved cooking milk and cream on it.
Sprinkle cheese over top and season it with oregano and chilli flakes.Place the Potato Gratin With Sweet Corn into a preheated oven at 160 C degree and bake for around 25 to 30 minutes, until the crust is browned and golden and the gratin is well set.Serve Cheesy Baked Potato Gratin With Sweet Corn along with Tomato Noodle Soup for a light and healthy dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Sweet_Corn_and_Potato_Gratin_Recipe-1.jpg, 12
Ingredients: salt,idli dosa batter,virgin olive oil other oil,rice,dried basil leaves,methi seeds (fenugreek seeds),parmesan cheese,white urad dal

Italian Cheese And Basil Uttappam Recipe, 3 cups Rice,1 cup White Urad Dal (Whole),4-5 teaspoons Extra Virgin Olive Oil - or any other cooking oil,1 tablespoon Salt,1 cup Parmesan cheese - grated,1/2 teaspoon Methi Seeds (Fenugreek Seeds),4-5 cups Idli Dosa Batter,1-2 teaspoons Dried basil leaves, 270, Fusion, To begin making the Italian Cheese And Basil Uttapam Recipe , wash and soak rice, dal and methi dana overnight.
Grind to make a thick batter and let it rest for other 4-5 hours to ferment.
Mix well with hand or a ladle and add salt before use.Heat a nonstick flat bottomed pan/tawa and add few drops of oil and spread all over.Wipe off excess oil with a tissue paper and let the pan heat till smoking hot.Simmer the flames and take the ladle full of batter and place it in the center of the pan slowly spread it outwards in the circular motion to make a thick pancake.Add a drop of oil from sides and cover the lid to get it cooked properly from both sides.Now add grated cheese all over and sprinkle some dry basil over it.Cover the lid again and cook till cheese melts down completely.Do not flip the Uthappam, carefully lift and transfer it on a serving plate.Serve Italian Cheese And Basil Uttapam Recipe hot with coconut chutney and hot Thakkali Vengayam Sambar and enjoy your fusion breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/ITALIAN_CHEESE_AND_BASIL_UTTAPPAM.jpg, 8
Ingredients: orange,ginger,sriracha sauce asian styles sauce,purple cabbage,sesame (gingelly) oil,virgin olive oil,snow peas,carrot,soy sauce,baby spinach salad leaves,broccoli,peanuts (moongphali)

Broccoli Orange Asian Salad Recipe, 1 Orange - peeled and segmented,1 cup Baby spinach - any salad leaves,1 tablespoon Soy sauce,50 grams Purple cabbage - shredded,1/2 tablespoon Honey,10 to 12 Snow peas,1 tablespoon Sriracha sauce - or any asian styles hot sauce,1 teaspoon Ginger - grated,Orange - Zest of one,1 Broccoli - cut into florets,1 tablespoon Sesame (Gingelly) Oil,Extra Virgin Olive Oil - for cooking as needed,1 Carrot (Gajjar) - finely julienned,2 tablespoons Raw Peanuts (Moongphali) - crushed, 30, Continental, To begin making the Broccoli Orange Asian Salad recipe, prepare all the vegetables and fruit required.Zest the orange and save it for the dressing before you segment it.In a grill pan/pan drizzle some olive oil and grill or saute the broccoli and snow peas until they are slightly charred on a high flaming while continuously stirring it around.
It should take around 2 to 3 minutes.Now assemble the salad by layering a plate with salad leaves, then spread the purple cabbage and carrots.Place the warm broccoli and snow peas on top and finally place the orange segments.In a small mixing bowl, add all the ingredients of the dressing and whisk it all together until it thickens and emulsifies with a glossy appearance.Now drizzle the dressing just before serving and sprinkle crushed peanuts on top.Serve Broccoli Orange Asian Salad along with Tomato Noodle Soup and Whole Wheat Rosemary Focaccia Bread Recipe for a healthy and delicious weekday dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Broccoliorange_Asian_salad.jpg, 12
Ingredients: salt,green chilli,fennel seeds (saunf) pound,cloves garlic,carrot,curry leaves,coriander (dhania) leaves,onion,instant oats (oatmeal),chana dal (bengal gram dal),cabbage (patta gobi muttaikose),white urad dal

Tamil Nadu Style Dal Masala Vada with Cabbage Recipe, 1 Carrot (Gajjar) - grated,2 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Fennel seeds (Saunf) - pound,Salt - to taste,1/2 cup White Urad Dal (Whole) - soaked for 30 minutes,1 Onion - chopped,1 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped,1 cup Instant Oats (Oatmeal),1 Green Chilli - chopped,4 cloves Garlic - chopped,1 sprig Curry leaves - chopped,1 cup Chana dal (Bengal Gram Dal) - soaked for 30 minutes, 75, Tamil Nadu, To begin making the Dal Vada with Cabbage Recipe, finely grind the soaked dals with salt and adding as little water as possible into a thick smooth vada batter.Add the chopped cabbage, onions, green chillies, coriander leaves, curry leaves, garlic and oats and mix into the ground dal paste.
Check the salt and spice levels to see if you would like to adjust to suit your taste.Heat the Kuzhi paniyaram Pan and add a drop of oil to coat the pan; once the pan is well heated scoop the vada batter using a scoop spoon.
Cover the pan and allow it to cook.You will notice the top part of the vada getting cooked.
At this point you could add another drop of oil and then using a tiny flat spoon gently flip the vada so it can get cooked from the other side and crisp as well.When you insert the back of the spoon or a knife in the center it should come out clean - this the test to check whether it is has been cooked.
Continue the same process with the remaining vada batter and enjoy the healthy version of the vada's.Serve the Tamil Nadu Style Dal Masala Vada with Cabbage Recipe along with South Indian Coconut Chutney (For Idli's & Dosa's) and Chai or along with Thakkali Sadam Recipe (Spicy Tomato Rice) to create a meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Tamil_Nadu_Style_Dal_Masala_Vada_with_Cabbage_Recipe__.jpg, 12
Ingredients: pistachios,milk,digestive biscuit,vanilla,caster sugar,cranberries dried,cocoa powder,butter

Chocolate Salami Recipe (Salame Al Cioccolato), 12 Digestive biscuit,1/2 cup Butter (unsalted),1/4 cup Milk,1 teaspoon Vanilla Extract,6 tablespoons Cocoa Powder,6 tablespoons Caster Sugar,1/4 cup Cranberries - dried,1/4 cup Pistachios - chopped, 240, Italian Recipes, To begin making the Chocolate Salami recipe, crush your biscuits roughly into small pieces by hand or food processor.Add the pistachios and cranberries and mix well.
Keep it aside.In a saucepan, melt the butter.
Add the sugar and whisk until it melts.Add the cocoa and heat while mixing until smooth.
Add the milk, vanilla and stir until smooth.Pour this chocolate mixture over the biscuits, cranberries and pistachios, and mix well.Divide the mixture into two halves and place each on cling wrap.Roll each into a log using the cling wrap and flatten the sides (round ends).Refrigerate for at least four hours and unwrap from cling wrap.Dust with icing sugar or cocoa, slice and serve.
Serve Chocolate Salami on its own after your scrumptious Italian Meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/akshatha/Chocolate_salami.jpg, 8
Ingredients: tomato,salt,red chilli paste,garam masala powder,mustard oil,coriander (dhania) leaves,ginger garlic paste,sugar,onion,cumin seeds (jeera),mustard seeds white,turmeric powder,crabs,green chilli paste

Kakrar Jhal (Bengali Crab Korma Recipe), 1 teaspoon Sugar,2 teaspoon Fresh Red Chilli - paste,Mustard oil - to cook,3 teaspoon Ginger Garlic Paste,1/2 cup Coriander (Dhania) Leaves - chopped,1 teaspoon Garam masala powder,Salt - to taste,2 teaspoon Cumin seeds (Jeera),2 Onions - pasted,1 teaspoon Mustard seeds - white ones,1 teaspoon Green Chilli - paste,1 teaspoon Turmeric powder (Haldi),3 tablespoon Homemade tomato puree,8 Crabs - cleaned, 55, Bengali Recipes, To prepare Kakrar Jhal, heat 2 tablespoons of mustard oil in a Pan.Clean the crabs and put a little salt and turmeric powder.Shallow fry the crabs till they turn red in color.
Keep it aside.Heat remaining oil in the same pan add onion paste and fry till it turns light brown.Then add ginger and garlic paste and fry till the raw smell disappears.Add cumin powder and turmeric powder and stir for 30 seconds.Add green chilli paste, red chilli paste, tomato puree and mustard past, fry for 5 minutes.Then add salt, sugar and fried crabs.
Stir continuously for 2 minutes.Add little water and cover it for 5 minutes or till the crab is cooked and well blended with spices.Then add garam masala powder and chopped coriander leaves and switch off flame.Kakrar jhal / Bengali crab Korma is ready to be served with steamed rice.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Pandit/crab-korma-recipe.jpg, 14