anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,yellow moong dal (split),coriander (dhania) leaves,coconut,mustard seeds,asafoetida (hing),lemon,curry leaves,cucumbers,coconut oil,green chillies

Name Cucumber Salad Recipe - Quickcomber sausage, 1 sprig Curry leaves - few,2 Cucumbers - finely chopped,1/2 teaspoon Mustard seeds,Salt - to taste,2 Green Chillies - finely chopped,1/4 cup Fresh coconut - grated,Coriander (Dhania) Leaves - handful,1/2 cup Yellow Moong Dal (Split) - soaked for 4 hours,1 Lemon - juiced,1 teaspoon Coconut Oil,1/4 teaspoon Asafoetida (hing), 65, South Indian Recipes, To begin making the Hesaru Bele Southekayi Kosambari Recipe, we will first make the tempering.Heat the oil in a tadka pan and add mustard seeds.Once the mustard seeds crackle, add asafoetida, green chillies, curry leaves and saute until the curry leaves crisp up.Turn off the heat and keep aside.Into a large mixing bowl, add the moong dal, cucumber, grated coconut, coriander leaves, lemon juice, salt to taste and the prepared tempering.
Mix well to combine.Transfer Hesaru Bele Southekayi Kosambari into serving bowl and serve chilled.Serve Hesaru Bele Southekayi Kosambari Recipe along with hot Masala Chai during your tea time break or even along with a festive meal of North Karnataka Style Nuggekai Kharbyaali, Aavryachi Bhaji/Avarakkai Poriyal Recipe, Steamed Rice and South Indian Poli Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Cucumber_Kosambari_Video_Recipe_Ayurvedic_Recipe_24_1600.jpg, 11
Ingredients: salt,rosemary,eggs,tabasco original sauce,cauliflower (gobi),milk,cloves garlic,thyme leaves,flour (maida),wheat bread crumbs,butter,sunflower oil

Cauliflower Croquettes Recipe, Salt - to taste,2 tablespoon Butter,1 cup Milk,1 tablespoon Dried Thyme Leaves,3 tablespoon Tabasco Original - Hot Sauce,1 Whole Egg,1/2 cup Whole Wheat Bread crumbs,1/2 cup All Purpose Flour (Maida),1 Cauliflower (gobi) - cut into small pieces,4 cloves Garlic - chopped,1 tablespoon Rosemary,Sunflower Oil - for frying, 60, Continental, To begin making the Cauliflower Croquettes Recipe, we will first pressure cook the cauliflower with little water and sprinkle some salt and cook it for 2 whistles.Keep it aside and allow the pressure to release naturally.In a sauce pan, heat milk, add butter, garlic and little salt and bring it to a boil.
Once it starts boiling, slowly add flour and keep whisking till it comes together and forms a lump.Set aside and rest for few minutes till the mixture cools down.In the mean while take the cauliflower out and blitz it in a blender to a coarse mixture.Heat a saucepan, add a little butter and some chopped garlic and allow it to sizzle for few seconds.Add the ground cauliflower mixture, sprinkle the seasonings like rosemary, oregano and tabasco sauce and check for salt as well.Keep cooking the mixture for around 10 – 15 minutes and set aside to cool down.Once done, mix the cauliflower into the flour and milk mixture and shape them into cylindrical shapes.Refrigerate the croquettes for at least 15 minutes in the freezer before you fry them.Whisk the egg in a plate and keep it ready, keep the bread crumbs also by the side.Heat a flat skillet and add some oil to shallow fry the croquettes.Take the croquettes out and dip them in egg and coat evenly with bread crumbs and shake off any excess crumbs.
Drop them into the hot oil carefully and shallow fry the till they turn golden brown.
Skim the croquettes and drain it over a paper napkin.
Serve the Cauliflower Croquettes Recipe along with Tzatziki Recipe - A Greek Yogurt Dip or Cottage Cheese Dip Recipe With Pepper and Olives to make it even more appetizing during any house parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Cauliflower_Croquettes_Recipe_.jpg, 12
Ingredients: salt,mustard seeds,red chilli powder,curry leaves,broccoli,potato (aloo),turmeric powder,sunflower oil

Broccoli And Aloo Poriyal Recipe - South Indian Broccoli And Potato Stir Fry, 1 sprig Curry leaves - roughly torn,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,Sunflower Oil - for cooking,Salt - to taste,1 teaspoon Red Chilli powder,3 Potatoes (Aloo) - peeled and cut into wedges,1 Broccoli - cut into florets, 35, South Indian Recipes, To begin making the Broccoli And Aloo Poriyal Recipe (Broccoli & Potato Stir Fry), first prepare all the ingredients and keep them ready.We will cook the broccoli and potatoes separately, as each one of them have separate cooking times.Heat a teaspoon of oil in Kadai/ Wok; add the mustard seeds and allow them to crackle.
Add the cut potatoes, sprinkle salt and stir fry them until cooked through.
Cover the pan while the potatoes are cooking, so the steam created will make them cook faster.Once the potatoes are done, add the turmeric powder and red chilli powder.
Saute till the spices get well coated into the potatoes.
Once done, turn off the heat and transfer the potatoes to a dish and keep aside.In the same Kadai/ Wok, heat half a teaspoon if oil and add the cut broccoli florets.
Sprinkle some salt and stir fry until the broccoli is just about cooked through.
If you over cook them, they will become soggy when you mix with the potatoes.
Cover the pan while cooking so the steam created makes the broccoli cook faster.Once the broccoli is cooked through, stir in the roasted potatoes.
Check the salt and spices, adjust to suit your taste and serve.Serve the Broccoli and Potato Poriyal Recipe along with a bowl of Thakkali Rasam (Tomato Rasam) and Steamed Rice for a comforting meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Broccoli_and_Potato_Porial_Curry_Stir_Fry-3.jpg, 8
Ingredients: salt,green chilli,coconut,mustard seeds,curd,curry leaves,white urad dal (split),coconut oil,cumin seeds (jeera),nendra pazham banana (ripe),turmeric powder,sunflower oil

Nendra Pazham Pulissery Recipe - Ayurvedic Recipe, 1 cup Curd (Dahi / Yogurt),2 Green Chilli,1 teaspoon White Urad Dal (Split),2 Nendra Pazham Banana (Ripe) - sliced into rounds,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,Coconut Oil - for cooking,1/2 cup Fresh coconut,1/4 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves,Sunflower Oil - for tempering, 25, Kerala Recipes, To begin making the Nendra Pazham Pulissery Recipe, heat oil in heavy bottomed pan; add the turmeric powder and the Nendra Pazham along with the salt.
Stir fry and cook the Nendra Pazham until it is soft and cooked through.Meanwhile grind all the ingredients - coconut, green chillies, cumin seeds, curry leaves along with 1/2 cup warm water to make a smooth mixture.Add this coconut mixture along with the yogurt to the cooked Nendra Pazham and bring to a brisk boil.
Add salt to taste and adjust according to taste.
Boil for about 3 to 4 minutes and then turn off the heat.To temper, heat a small tempering pan on heat with oil and add the mustard seeds and allow it to splutter for few seconds and add the curry leaves and the urad dal and allow the dal to turn crisp and golden brown.Once done, turn off the heat and add the seasoning over the Nendra Pazham Pulissery and transfer to a serving bowl and serve hot.Serve the Nendra Pazham Pulissery Recipe along with Steamed Rice, Pavakkai Poriyal Recipe and Elai Vadam for a wholesome lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Nendra_Pazham_Pulissery_Recipe_1_1600.jpg, 12
Ingredients: coriander (dhania) leaves,salt,spinach,rice,fenugreek seeds,oil,white urad dal

Spinach Coriander Dosa Recipe - Spinach and Coriander Dosa Recipe,  green coriander - little, 1 cup white urad dal - soaked overnight, 2 tsp salt, 100 grams spinach - finely chopped, Oil - as per use, 1 tsp fenugreek seeds - soaked overnight,3 cups rice - soaked overnight, 55, South Indian Recipes, To make the spinach coriander dosa recipe, first put the soaked urad dal in a mixer grinder and grind it.
Add some water and make a paste.
Take it out separately.
Now put rice in a mixer grinder with water, grind it and make batter.
Take care not to add too much water.
Now mix urad dal batter and rice batter, add salt and keep it aside for 12 hours.
Now put the spinach and coriander in a mixer grinder and grind it into a paste.
Keep it aside.
Now add water and make a thick batter.
Take care not to add too much water and make it thin.
Mix and keep aside.
Now heat a griddle.
Pour some oil over it and poach it with a tissue.
After the tava is hot, add a tablespoon of dosa mixture and spread it from the middle to the outside.
Make a dosa of round shape.
Pour 1 teaspoon of oil or ghee around the dosa and turn the flame on high.
Cook until it turns golden in color and then flip it with the help of a spoon.
Cook on the other side as well until golden and serve hot.
Serve the spinach coriander dosa recipe with coconut chutney and filter coffee for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Spinach__Coriander_Dosa.jpg, 7
Ingredients: rosemary,tme leaves dried,cloves garlic,virgin olive oil,lemon,lemon,black pepper powder,chicken breasts

Rosemary And Thyme Chicken Recipe, 4 cloves Garlic - minced,2 Chicken breasts,2 tablespoon Lemon juice,2 tablespoon Rosemary,1/2 tablespoon Black pepper powder,4 tablespoon Extra Virgin Olive Oil,2 tablespoon Fresh Thyme leaves - or dried,5 Lemon wedges,2 tablespoon Lemon zest,1 tablespoon Honey, 80, Continental, To begin making the Rosemary And Thyme Chicken recipe, take a big bowl and mix everything together except lemon slices and chicken breast.
Now add the chicken breast and rub the marinate on chicken so that is it completely covered.Cover the bowl with a plastic wrap and marinate this in the fridge for at least one hour.After one hour take the chicken out of the fridge and keep it aside.Heat up a skillet and put the chicken breast on it.
Arrange the lemon slices beside chicken and pour the left over marinate all over chicken and let it cook on slow heat in the marinade itself.Keep flipping the chicken and cook for 15-20 minutes until the chicken gets cooked.
Overcooking might make the chicken chewy and tough.
Serve it hot.Serve Rosemary And Thyme Chicken along with Farm Fresh Vegetarian Pasta Salad for a weekday dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Rosemary__Thyme_Chicken_edited1.jpg, 8
Ingredients: tomato,salt,coriander (dhania) leaves,ginger juliennes,green peas (matar),red chilli powder,ginger garlic paste,onion,curry powder,lemon,eggs,turmeric powder,green chillies,sunflower oil

Akoori with Green Peas Recipe (Parsi Style Scrambled Eggs with Green Peas), 1 teaspoon Curry powder,4 Tomatoes - finely chopped,1 teaspoon Ginger Garlic Paste,2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Lemon juice,1 teaspoon Red Chilli powder,2 Green Chillies - finely chopped,2 Onions - finely chopped,7 Whole Eggs,1/2 cup Green peas (Matar),1 teaspoon Turmeric powder (Haldi),1 teaspoon Ginger - juliennes for garnish,3 tablespoons Coriander (Dhania) Leaves - finely chopped, 15, Parsi Recipes, To begin making Akoori with Green Peas Recipe, heat oil in a pan add the chopped onions, ginger garlic paste and saute till onions turn translucent.Add the green chillies, tomatoes and saute for 2 minutes.Add the green peas, turmeric, red chilli, curry powder, and saute until the peas are cooked well.Now, whisk eggs in a big bowl till it becomes fluffy.Add this to the pan, season with salt and saute to make runny scrambled eggs.Switch off the flame, add the coriander leaves, lemon juice, and mix well.Garnish with ginger juliennes and serve hot.Serve the Akoori with Green Peas Recipe (Parsi Style Scrambled Eggs with Green Peas) along with toasted bread or pav along and Masala chai for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Akoori_with_Green_Peas_Recipe_Parsi_Style_Scrambled_Eggs_with_Green_Peas_.jpg, 14
Ingredients: curd,sugar,milk,water

Mishti Doi Recipe - Traditional Bengali Sweet Yogurt, 1 tablespoon Curd (Dahi / Yogurt) - whisked,1 tablespoon Water,3 cups Milk,3/4 cup Sugar, 40, Bengali Recipes, To begin making the Mishti Doi Recipe, place a heavy bottom pan on the heat.
Add the milk and warm it on a medium heat.Reserve 1/3 of the sugar and add the remaining sugar to the milk.
Allow it to dissolve while the milk comes to a boil.Turn the heat down and allow the milk to continue boiling until it reduces by half.
Then, take it off the heat and set aside.In another pan,add the reserved sugar and place the pan on the heat.
Keeping a low-medium heat allow the sugar to warm and melt, and you will notice it gradually changes colour to brown and starts caramelizing.When the sugar is a light golden bubbly mixture, remove from heat and add a tablespoon of water in the caramelized sugar and pour it in to the reduced milk.
Stir well until combined.Let the milk cool slightly.
Then add the whisked yogurt, stir well and pour the mixture in earthen pots or glass bowls.Let the doi set in a warm place for few hours.
When set, store the Mishti Doi in refrigerator and serve chilled.Serve Mishti Doi after a delicious meal of Aloo Dum, Bengali Lucchi and Tomato Onion Cucumber Raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sapana_Behl/Sweet_Caramelized_Yogurt.jpg, 4
Ingredients: salt,wheat flour,ajwain (carom seeds),red chilli powder,water,sesame seeds (til seeds),butter,sunflower oil

Whole Wheat Flour Murukku Recipe, Sunflower Oil - for deep frying,1 teaspoon Salt,Water - as required,1 teaspoon Red Chilli powder,2 teaspoon Sesame seeds (Til seeds),1 teaspoon Ajwain (Carom seeds),2 cups Whole Wheat Flour,1 tablespoon Butter (unsalted) - melted, 30, South Indian Recipes, To begin  making the Whole Wheat Flour Murukku, in a cotton cloth place the Vivatta chakki atta, bring 2 opposite ends of the cloth and tie them together.
Now bring the other 2 opposite ends and tie them too.
The flour should be completed covered by the cloth.
Place this cloth in a bowl and place that inside a steamer making sure cloth does not turn the water.
Steam the atta for about 15 to 20 minutes.After steaming, remove the cloth from the steamer, open the ends and leave it open for few minutes until it cools down so you can handle the flour.Now break the flour as fine as you can and then sieve it to make sure no lumps are present.To the fine flour, add red chili powder, salt, white sesame seeds, ajwain, and hot melted butter.
Mix everything with your fingertips until it resembles bread crumb like texture.
Add water little at a time and knead.
Make a soft and stiff dough and keep the dough covered and away from stove, else the dough will turn too dry.Heat oil in a wide pan on medium flame.
While oil is heating, fill the press with murukku mix.Squeeze out the murukku over a greased ladle and drop them gently into the hot oil.
Once you drop the murukku, turn flame to medium.
Wait until the murukku releases the ladle by itself (if you find that murukku is not leaving the spotted ladle, you can gently push the murukku using another ladle after it’s cooked on one side, mine released by itself).Fry them in oil until golden brown on both side.
You will notice that the bubbles in the oil is reduced which indicates murukku is down.
Remove from oil and place it on a kitchen towel to absorb excess oil.Once it completely cools, store in air tight container and enjoy them for a longer time.Serve Vivatta Whole Wheat Flour Murukku with hot Adrak Chai Recipe during your tea time break.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Vivatta_Whole_Wheat_Flour_Murukku.jpg, 8
Ingredients: instant coffee powder,milk,water,sugar,cinnamon powder (dalchini)

Indian Beaten Coffee Recipe | Dalgona Coffee, 3/4 cup Milk - chilled,2 tablespoons Instant Coffee Powder,2 tablespoons Sugar,Cinnamon Powder (Dalchini) - a pinch to garnish,Instant Coffee Powder - a pinch to garnish,2 tablespoons Water, 5, North Indian Recipes, To begin making the Indian Beaten Coffee/ Dalgona Coffee, in a medium mixing bowl add the instant coffee powder, sugar and hot water.
Using the hand mixer with the whisk attachment, beat the coffee for 3 to 4 minutes until you get a whipped cream with stiff peak consistency.
Once the coffee gets a stiff cream consistency, stop whisking and keep aside.You can make it either hot or cold, but using hot milk or cold milk.
If you are planning to have it hot, then warm some milk in a sauce pan and bring to a brisk boil.Pour this milk into the coffee cup until 3/4th full.
Spoon the whipped coffee cream over the milk and sprinkle cinnamon or coffee powder over it and serve immediately.If you are planning to have it cold, then add a few ice cubed to the bottom of the coffee cup, pour the chilled milk into the coffee cup until 3/4th full.Spoon the whipped coffee cream over the milk and sprinkle cinnamon or coffee powder over it and serve immediately.When you drink the Indian Beaten Coffee/ Dalgona Coffee , you can give the whipped cream a light stir into the milk and enjoy the creaminess along with subtle flavours of coffee which will seep into the milk.Serve Indian Beaten Coffee/ Dalgona Coffee along with Atta Biscuit during your coffee break., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Dolgona_Coffee_Korean_Coffee_Indian_Beaten_Coffee_Recipe_32_1600.jpg, 5
Ingredients: ginger,green chilli,coconut,saltlemon,coriander,cumin seeds

Coriander and Coconut Chutney Recipe - Green Coriander And Coconut Chutney (Recipe (In Hindi),  1 green chili - chopped, salt - 1 tablespoon lemon juice,150 grams coconut - grated, according to taste, 1/2 teaspoon cumin seeds, 100 grams coriander - fresh, 1 inch ginger - chopped, 20, Indian, To make coriander and coconut chutney, first put coconut, coriander, green chillies, ginger, cumin and salt in a mixer grinder.
Grind well.
After grinding, take it out in a bowl.
Now add lemon juice to it.
Mix and serve.
Serve coriander and coconut chutney with dosa or idli for breakfast or for an evening snack with pakoras and tea., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Chutneys/Coconut-Coriander-Chutney-Recipe-5107.jpg, 6
Ingredients: turmeric powder,ginger,green chilli,asafoetida,red chilli powder,cloves garlic,mustard,wood,gourd,oil curry leaves,coriander powder,cumin seeds,garam masala powder

Lauki Badi Ki Sabzi (Recipe In Hindi),  1/2 teaspoon garam masala powder, 1/2 teaspoon coriander powder, 1 teaspoon red chilli powder, 3 cloves garlic - grated, oil - 4 curry leaves, asafoetida - a pinch, 1/2 cup wood, 1 green chili - finely chopped , 1/2 teaspoon mustard, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin seeds, 1 inch ginger - grated,1/2 gourd - peel and chop, 30, Rajasthani, To make gourd elder greens, first roast the elder gourd in a frying pan.
Keep in mind that big burns do not happen.
After it is roasted, keep it to cool down.
Heat oil in a pan, add cumin seeds, mustard seeds and asafoetida.
After 20 seconds, add green chili and ginger kahasun.
After 1 minute add gourd and cook till it becomes soft.
After it gets soft add big roasted and mix it.
Now add red chili powder, turmeric powder, coriander powder, garam masala powder and salt.
After 10 seconds add milk to it and cook on low heat for 20 seconds.
Garnish with green coriander and serve hot.
Serve gourd elder vegetables with panchamel dal and tawa paratha for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Lauki_Badi_Ki_Sabzi.jpg, 13
Ingredients: dates seedless,coconut,milk,ghee greasing the plate,badam (almond),cardamom powder (elaichi)

Guilt Free Coconut Barfi Recipe, 15 Dates - seedless,3/4 cup Dessicated Coconut - + little extra for garnishing,1 tablespoon Ghee - /clarified butter + a little extra for greasing the plate,1/2 cup Badam (Almond) - powdered,1 teaspoon Cardamom Powder (Elaichi),3 tablespoons Milk, 40, North Indian Recipes, To prepare Guilt Free Coconut Barfi, get ready with all the ingredients and grease your plate or pan where you will be removing your barfi dough to cut into shapes.Make almond powder.
I prepared the powder at home in a mixer grinder, you can also use store bought one.Using 3 tablespoons milk, make a thick puree of Dates by wet grinding it in the mixer.Heat a tablespoon ghee in a saucepan kept on medium high and once the ghee melts, add dates puree.
Sauté it for about 5 minutes.Add almonds powder and mix well.
It should form a nice and dry dough.Add Coconut and mix well for about 2 minutes and switch off the flame.Add cardamom powder and mix.Pour this barfi mixture on the greased plate or pan that you had prepared.Press and spread the recipe well with a spoon.Sprinkle some dry desiccated coconut on top for garnishing and press with your palm.Give the cuts using knife.
You can give square or diamond shaped cuts.Let them cool completely and only then, remove the pieces of guilt free coconut barfi out and serve along a nice Indian menu to make your weekday meal memorable., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Nadkarni/Guilt_Free_Coconut_Barfi.jpg, 6
Ingredients: turmeric powder,salt,mustard oil,coconut,garlic bud,red chilli powder,rye powder,banana leaves cook on low flame,sunflower oil drops greasing,sugar,poppy seeds powder,oil grease,green chillies,cumin seeds,banana leaves steamer put,cabbage

 Fulkopir Paturi Recipe,  3/4 teaspoon poppy seeds - powder, 1/4 cup coconut - grated, 1 teaspoon Rye - powder, 4 garlic - bud, 1/4 teaspoon turmeric powder, Sunflower Oil - few drops for greasing, oil - to grease, 1/2 banana leaves - steamer To put in,1 cup cabbage - grated, salt - according to taste, 1/2 teaspoon cumin seeds, 1/4 teaspoon red chilli powder, 2 green chillies - chopped, 1 teaspoon mustard oil, 1/4 teaspoon sugar, 1/2 banana leaves - cook and cut on low flame, 85, Bengali Recipes, To make Phoolkopir Paturi, first wash the cabbage thoroughly and soak in hot water for 2 to 3 minutes.
Keep it aside.
Now in a mixer grinder, add mustard seeds, poppy seeds, green chillies, coconut, garlic, some water and make a paste.
Now in a bowl add cauliflower, ground paste, salt, sugar, turmeric powder, red chili powder, mustard oil, cumin seeds and mix well.
Keep it aside for 1 hour.
Put a banana leaf in the steamer.
Now take small pieces of cabbage mixture and make it with your hands like gatta.
Put these gattos in the middle of a banana leaf.
Close all sides and seal with a toothpick.
Make all the gattos like this.
Steam for 12 to 15 minutes.
Serve Phulakopir Paturi with rice, phulka and cholar dal for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Fulkopir_Paturi__Bengali_Style__Cauliflower_Dumplings.jpg, 16