anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cashew nuts,ghee,mango (ripe),sugar,cardamom powder (elaichi),sooji (semolina rava),water depending on the consistency you desire

Mango Orange Recipe | Want semolina lighter | Mango Shir, 1/4 cup Ghee,1 Mango (Ripe) - peeled and pureed,1 tablespoons Ghee,10 Cashew nuts - chopped,1/2 teaspoon Cardamom Powder (Elaichi),2-1/2 cups Water - depending on the consistency you desire,10 Cashew nuts - halved,1/2 cup Sugar,1 cup Sooji (Semolina/ Rava), 30, Indian, To begin making the Mango Kesari or Mango Sheera Recipe, we will first prepare the mango pulp.Wash the mango well and peel it.
Roughly chop the fruit into pieces and discard the seed/stone.Blend the chopped mango in a mixer until smooth.
Put the pulp in a bowl and set it aside for later use.In a small tadka pan melt a teaspoon of ghee.
Add the chopped cashew nuts to it and gently toast them, over a low heat until golden brown and crisp, taking care not to burn them.
Turn off the heat, and set the pan aside for later use.Heat the 1/4 cup of ghee in a heavy bottomed pan over medium heat and dry roast the semolina (rava) gently, until it gets lightly toasted and aromatic.
Meanwhile, put 2-1/2 cups of water in a saucepan and set it over a medium heat.
Add the sugar and bring it to a boil.
Allow it to boil for a minute.At this stage, add it to the roasted semolina slowly, in a steady stream while continuously stirring the semolina.
Lower the flame at this stage, and ensure that you are stirring the mixture, to prevent the formation of lumps.The semolina will combine with the water and slowly coagulate into a halwa-like consistency.
If there are any lumps, break them with the back of the spoon and continue to stir gently.Next, add the mango pulp to the sooji sheera (halwa) and mix gently.
Cook the sheera (halwa) for about 5 to 7 minutes, stirring occasionally until the halwa comes away from the sides of the pan.Turn off the heat and garnish with cardamom powder and the toasted cashews.
Give it a last stir and serve.Serve the Mango Kesari (Sheera) as a dessert for lunch parties or make it for breakfast as an accompaniment along with Sooji (Rava) Upma or make it as a special sweet for the festival season.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Mango_Sooji_Halwa_Recipe_Aam_Ka_Sheera_Mango_Kesari-4.jpg, 7
Ingredients: coconut milk,salt,cumin powder (jeera),peanut butter,potato (aloo),cloves garlic,carrot,soy sauce,red chilli flakes,fennel powder,lemon,onion,lemon grass dried,brown sugar (demerara sugar),basil leaves the curry,pepper,green zucchini,coconut oil,sweet potato

Thai Roasted Vegetables with Peanut Coconut Sauce Recipe, 1 Onion - sliced,1/2 teaspoon Red Chilli flakes,1 tablespoon Brown Sugar (Demerara Sugar),2 cloves Garlic - fine chopped,1/2 tablespoon Soy sauce,1 teaspoon Fennel Powder,1 Sweet Potato - peeled and diced,1 Carrot (Gajjar) - peeled and diced,1 Green zucchini - cut into cubes,Salt and Pepper - to taste,1/2 teaspoon Lemon Grass - dried,3 - 4 Basil leaves - to garnish the curry,1-1/2 tablespoons Peanut Butter,1 Potato (Aloo) - peeled and diced,Lemon juice - of 1 lemon,1 tablespoon Coconut Oil,1/4 teaspoon Cumin powder (Jeera),1/2 cup Coconut milk, 40, Thai, To begin making Thai Roasted Vegetables With Peanut Coconut Sauce Recipe, we will first cut all the vegetables as suggested and arrange in a bowl.
Now heat oil in a wok over medium heat, once oil is heated add chopped onions and garlic to the wok,.
Stir fry for few minutes till onion become tender.
Next add all the remaining chopped vegetables, fry over medium-high heat until vegetables are al dente.
Once vegetables are cooked, turn off the heat and keep aside.We will proceed to prepare the sauce.For making peanut coconut sauce, in a saucepan add the peanut butter, coconut milk, soy sauce, red pepper flakes, brown sugar, dried lemon grass.
Place the pan over medium heat and stir to combine the sauce ingredients.
Continuously stir the sauce while it is simmering to avoid any lump formation, slowly the sauce will change color into pale yellow.
Turn off the heat.Place the pan over medium heat and stir to combine the sauce ingredients.
Continuously stir the sauce while it is simmering to avoid any lump formation, slowly the sauce will change color into pale yellow.
Once you notice the sauce bubbling, turn off the heat.Pour peanut curry sauce over the stir-fried vegetables that is in the wok.
Give the sauce a quick boil along with the vegetables and stir to combine.
Transfer the vegetables along with the sauce to the saucepan.
Simmer over medium heat for 1 - 2 minutes.
Turn off the heat.
Add lemon juice and stir.
Once the sauce comes to a bowl, turn off the heat, stir in the lemon juice and transfer to a serving bowl.
Serve Thai Roasted Vegetable With Peanut Coconut Sauce with steamed jasmine rice for a light weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Asian/Thai_Roasted_Vegetables_with_Peanut_Coconut_Sauce_Recipe.jpg, 19
Ingredients: salt,rice,water,cloves garlic,dry coconut (kopra),coriander (dhania) leaves,coconut milk,coconut oil

Thai Coconut Garlic Rice Recipe, 2 tablespoons Dry coconut (kopra) - cut into thin strips,Salt - to taste,4 cloves Garlic - finely chopped,1 cup Water,1 cup Rice - washed and soaked in water for 20 minutes,4 cloves Garlic - cut lengthwise,1 teaspoon Coconut Oil,1 sprig Coriander (Dhania) Leaves - finely chopped,1 cup Coconut milk, 25, Thai, To begin making the Thai Coconut Garlic Rice Recipe, in a pressure cooker heat the coconut oil on medium-low flame, to this hot oil add the garlic and saute for about 40 seconds or until the garlic begins to change colour to a light brown.
Once the garlic is slightly brown reduce the heat, add in the washed and drained rice, 1 cup of water, 1 cup of coconut milk, some salt to taste and close the pressure cooker.
Pressure cook the Thai Coconut Garlic Rice for 2 whistles and turn off the flame.
Allow the pressure to release naturally, then transfer the Thai Coconut Garlic Rice to a serving platter and set aside.
To make the toasted coconut and garlic garnishIn a tadka pan, add the coconut oil over medium heat, once hot add in the coconut strips and garlic chips and saute for about 2 minutes, till they are crispy and  turn brown in colour.
Turn off the heat.
Garnish the Thai Coconut Garlic Rice with the chopped coriander leaves and toasted coconut and garlic chips.
Serve Thai Coconut Garlic Rice Recipe along with Thai Chicken Green Curry With Vegetables Recipe or Sweet Spicy & Tangy Vegetarian Thai Green Curry Recipe With Tamarind with a side of Thai Style Beansprouts & Raw Mango Salad Recipe.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Thai_Coconut_Garlic_Rice_Recipe_.jpg, 8
Ingredients: milk,water,food color ( only),curd,sugar

Sakkare Achhu Recipe (Festive Sugar Figurines), 1/2 cup Water,1 cup Sugar,1 pinch Food Color - (optional only),1 tablespoon Curd (Dahi / Yogurt),2 tablespoons Milk, 50, Karnataka, To prepare Sakkare Achhu Recipe (Festive Sugar Figurines), soak the wooden moulds in water overnight or 5-6 hours .Later, join the pairing moulds and hold them together firmly using rubber bands .
Keep all the moulds ready before you start making the sugar syrup .
If you are using silicone moulds ..
skip the first 2 steps.Soak 1 cup of sugar in 1/2 cup water for 2-3 hours.Mix well and keep the sugar solution on medium flame in a saucepan and bring it to a gentle boil.When the the sugar solution has started boiling.
Add 2 tablespoons of milk and mix.
Bring to a boil.Sieve sugar syrup using a muslin cloth over another vessel .Place the strained sugar syrup back to flame in saucepan.
When it is about to boil, add a tablespoon of curd.
Mix.
Bring to boil.
You can add food colour at this stage if you like.
You will observe that the sugar syrup has started to thicken and a thick frothing starts.Simmer to settle the frothing, (or you can take off the saucepan from heat).
Keep stirring at all times while syrup is on flame.
Check when the frothing settles down, the syrup will be transparent.
Place it back on heat and bring to boil.Do it a couple more times (may take up to 5-6 times), till you see a translucent liquid, which is the right consistency to prepare sakkare achhu.Pour hot sugar syrup into the prepared moulds quickly.
Tap in between so that sugar syrup gets distributed evenly and no air bubble is trapped within.Allow the syrup to set and solidify in the mold for 10-15minutes.Remove the rubber bands and gently open the wooden moulds.
Take a pin/ knife/tooth pick gently separate the achhus from the molds.Sundry for 1-2 hours and store them in an airtight container.
These stay good for months.Serve Sakkare Achhu Recipe as an occasional dessert., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Sakkare_Achhu_1600.jpg, 5
Ingredients: yellow bell pepper (capsicum),tomato,red bell pepper (capsicum),cucumber,salt,brinjal (baingan eggsplant),mini pita breads tortilla instead pita bread),virgin olive oil,cloves garlic,yellow zucchini,lemon,black pepper powder,green bell pepper (capsicum),green zucchini,red onion,tzatziki hummus,button mushrooms (use portabella mushrooms you get)

Vegetarian Grilled Gyros Recipe, 1 cup Button mushrooms - (use portabella mushrooms if you get) sliced,1/2 cup Tzatziki - or hummus,1 Brinjal (Baingan / Eggplant) - cut into thin strips,5 tablespoons Extra Virgin Olive Oil,Salt - to taste,1 Green Bell Pepper (Capsicum) - cut into thin strips,1 Cucumber - sliced,1 Red onion - sliced,6 Mini Pita Breads - (I used tortilla instead of pita bread),2 Tomatoes - sliced length wise,1 Yellow Bell Pepper (Capsicum) - cut into thin strips,1 Yellow Zucchini - cut into thin strips,3 cloves Garlic - minced,1 Lemon juice,1 Red Bell pepper (Capsicum) - cut into thin strips,1 Green zucchini - cut into thin strips,1 teaspoon Black pepper powder, 55, Greek, To begin making the Vegetarian Grilled Gyros recipe, wash all vegetables and pat them dry using a kitchen towel..
Cut zucchini, bell peppers and mushrooms into thick strips.Prep the onions and garlic as well and keep it ready.
In a bowl add olive oil, lemon juice, salt, pepper and minced garlic, mix well.
Add all the cut vegetables into the olive oil mix and leave it aside for 15 to 20 minutes.Fire up your grill and get it ready.
Once vegetables are marinated, place them on grill in single layer and grill for 2 to 3 minutes on one side then flip it over a grill on other side.Some vegetables like zucchini cooks fast, so adjust the timing accordingly.
Do not over grill/char the zucchini.Place the pita bread on the grill pan for 1 minute on each side.Now spread a spoonful of Tzatziki sauce on pita bread and spread the grilled vegetables.Fold the wrap on both sides and then fold the bottom.
Wrap it with aluminium foil and serve immediately.Serve Vegetarian Grilled Gyros with Hummus or Ginger Walnut Chutney for an evening snack or for party appetisers along with Baked Potato Thyme Rolls Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Vegetarian_Grilled_Gyros.jpg, 17
Ingredients: salt,potato (aloo),butter,black pepper powder

Buttered Mashed Potatoes - For Babies Over 7 months, 1 Potato (Aloo),Salt - a pinch,Black pepper powder - a pinch,1 teaspoon Butter, 25, Continental, To begin making Buttered Mashed Potatoes, pick fresh potatoes available (without the spuds) in the market.Place the potato in a pressure cooker along with a 1/2 a cup of water.Let out 3 whistles and turn off the flame.
Release the pressure naturally, as the potatoes will continue to cook in the heat.Once the pressure has released, peel the skin of the potato and place it on a cutting board.
Cut the potatoes roughly into small pieces.Place a pan on medium heat and melt a teaspoon of butter.
Once the butter has melted, add the roughly chopped potatoes and stir them well with a pinch of salt and pepper.
Using the back of a fork mash the potatoes.
Saute for 2 minutes and turn off the heat.
Transfer the potatoes into a serving bowl to serve your baby/ toddler.
Serve these Buttered Potatoes to your baby/toddlers from 7 months onwards as a lunch or dinner meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sandhya-archanaskitchen.com/Buttered_Mashed_Potatoes_With_Salt_and_Pepper_Recipe_For_Babies_over_7_months.jpg, 4
Ingredients: salt,coriander (dhania) leaves,fennel seeds (saunf),figaro pure olive oil,gram flour (besan),onion,green chutney (coriander mint),green chillies

Besan Aur Pyaz Ka Cheela Recipe - Roz Ka Khana With Figaro Olive Oil, Salt - to taste,Coriander (Dhania) Leaves - few,Green Chutney (Coriander & Mint) - for serving,2 Green Chillies - finely chopped,1 cup Gram flour (besan),1 Onions - finely chopped,Figaro Pure Olive Oil - for cooking,Onions - thinly slices,1 teaspoon Fennel seeds (Saunf) - pounded, 50, Indian, To begin making the Besan Pyaz Ka Cheela Recipe, combine all the ingredients for the Besan Chilla in a large bowl.Gradually add water to make a thick batter.Check the salt and spice levels and adjust to suit your taste.The cheela batter will be similar to the consistency of a dosa batter or pancake batter.
The batter should be able coat the back of the spoon.The next step is to cook the  Besan Pyaz Cheela in a panPreheat a skillet on medium heat, pour a ladleful of batter on the pan and spread it in a circular motion to form a thin crepe/ dosa.Drizzle some olive oil around the cheela and cook it until the top does not look raw and you notice the edges are getting brown.
Flip and cook on the other side for a few seconds.Once done, transfer to a plate and proceed to make the chillas with the remaining batter.Serve the Besan Pyaz Ka Cheela along with a Sweet And Spicy Tomato Chutney and a Dhaniya Pudina Chutney for breakfast, a tea time snack or even weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/1-long-format-Besan_Pyaaz_Ka_Cheela_Recipe_Figaro_Olive_Oil-4.jpg, 8
Ingredients: salt,green chilli,coconut,banana stem,mustard seeds,dry red chilli,curd,white urad dal (split),curry leaves,cumin seeds (jeera),buttermilk,rice flour,coconut oil

Vazhaithandu Mor Kootu Recipe (Tamil Nadu Style Banana Stem Recipe), 1 Dry Red Chilli,1 Green Chilli,1/2 teaspoon Mustard seeds,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon White Urad Dal (Split),1 teaspoon Rice flour,1/4 cup Fresh coconut - grated,1/2 cup Curd (Dahi / Yogurt),1 cup Buttermilk,1 teaspoon Coconut Oil,1 Banana Stem - cut into small pieces,1 sprig Curry leaves, 30, Tamil Nadu, To begin making Vazhaithandu Mor Kootu Recipe, we start by cleaning the banana stem and get rid of its excess fibre.Cut the outer thick layer of the banana stem, and cut them into thin rounds.Now, chop the rounds into small cubes and place it a bowl filled with buttermilk.
This will help avoid the oxidation.With the hand separate out the excess fibre from the cut pieces.Take a sauce pan, drain the cut banana pieces from the buttermilk, place it in the pan along with a cup of water and cook until its done.In the mean, make a smooth paste of grated coconut, cumin seeds, green chilli and rice powder using a mixer grinder and keep aside.Once the banana stem is well cooked, add the coconut paste, season with salt and let it simmer for 5 minutes and switch off the flame.When the banana stem curry has cooled, add in the whisked curd into it and mix well.Now, in a small tadka pan heat the coconut oil.
Add in the mustard and urad dal and let it crackle.Add the dry red chilli and curry leaves and let it splutter.
Pour this tadka over the prepared banana stem kootu.
Serve hot.Serve the Vazhaithandu Mor Kootu Recipe along with Steamed Rice, Kerala Style Pulissery Recipe and Papad for the weekend lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Vazhaithandu_Mor_Kootu_Recipe_Tamilnadu_Style_Banana_Stem_Recipe.jpg, 13
Ingredients: salt,red chilli powder,cloves garlic,gram flour (besan),curd,sugar,cloves garlic pound paste,curry leaves,lemon,vinegar,black pepper powder,chicken breasts,turmeric powder,sunflower oil

Restaurant Style Chicken 65 Recipe, 1 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),4 cloves Garlic - crushed,Sunflower Oil,4 cloves Garlic - pound to a paste,1 tablespoon Gram flour (besan),Salt - to taste,1 teaspoon Red Chilli powder,2 teaspoons Vinegar,250 grams Chicken breasts - cut into pieces,1 Lemon juice,2 teaspoons Red Chilli powder,1/4 cup Curd (Dahi / Yogurt),1 sprig Curry leaves,1 teaspoon Black pepper powder, 95, South Indian Recipes, To begin making the Restaurant Style Chicken 65 Recipe, marinate the chicken pieces with red chilli powder, turmeric powder, pepper powder, garlic, lemon juice and salt.
Mix everything well and keep it aside for an hour.In a small bowl mix together gram flour, curd, red chilli powder, garlic, vinegar, sugar and mix well to form a paste.Heat oil over a pan, dip the chicken pieces into the curd mixture and place it on the pan.
Cook the chicken either side till the chicken crisp up.
This will take about 8 to 10 minutes.Once the chicken is cooked properly, take the chicken out and place it in a plate.Drizzle some more oil in the same pan again.
Once the oil is hot, add curry leaves and let it cook for about 10 seconds.Add this on the chicken and serve hot.Serve the Restaurant Style Chicken 65 Recipe along with a Vegetable Biryani, Mooli Raita by the side to make your Sunday lunch special., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Chicken_65_Recipe_.jpg, 14
Ingredients: tomato,salt,cumin powder (jeera),rice,tabasco original sauce,mixed herbs (dried),coriander (dhania) leaves,red chilli powder,cloves garlic,virgin olive oil,red chilli flakes,rajma (large kidney beans),butter

Spicy Mexican Layered Chilli Rice Recipe, 1 tablespoon Extra Virgin Olive Oil,1 teaspoon Cumin powder (Jeera),1 cup Rajma (Large Kidney Beans) - soaked for 12 hours,Salt - to taste,1 tablespoon Tabasco Original - Hot Sauce,1 teaspoon Red Chilli powder,2 cups Cooked rice,1 tablespoon Coriander (Dhania) Leaves - finely chopped,1 teaspoon Red Chilli flakes,3 tablespoons Butter,1-1/2 tablespoons Mixed Herbs (Dried),3 cloves Garlic,1/2 cup Homemade tomato puree,3 cloves Garlic - finely chopped, 765, Mexican, To begin making the Spicy Mexican Layered Chilli Rice Recipe, we need to make two elements.
Firstly, we will make the Herbed Butter Rice and secondly we will make the Mexican Chilli.
To make the Herbed Butter Rice Recipe, we need to keep the cooked white rice ready.
In a skillet, heat butter on low flame, add the chopped garlic and saute for a couple of minutes until the garlic turns into a light brown colour.
Next add in the mixed herbs, chilli flakes and salt.
Mix well.
Finally add in the cooked white rice and toss it well.
Mix in the coriander leaves and set the herbed rice aside.
To make the Mexican ChilliTo begin making the Mexican chilli, pressure cook the rajma in 2 cups of water and salt for 6 to 8 whistles.After 6 whistles, turn the heat to low and pressure cook for another 15 minutes until the rajma is very soft.
Turn off the cooker and allow the pressure to release naturally.Once the pressure releases set the rajma aside.Mash the rajma until it is slightly coarse.
Leave a few bits of chunkiness to add to the texture.Heat oil in a heavy bottomed pan on medium heat; add the garlic and saute for a few seconds.Stir in the tomato puree, cumin powder, red chilli, tabasco sauce and cooked rajma.
Stir fry the Mexican Chilli for a couple of minutes until the mixture comes together and becomes creamy.Adjust the salt and spices accordingly.
Turn off the flame, and set the Mexican Chilli aside.
To assemble the Spicy Mexican Layered Chilli RiceGrease an microwavable deep dish with some butter, start layering the dish by spreading a bed of herbed rice, next spread a layer of the Mexican chilli, repeat with rice and Mexican chilli until the bowl is full.Ensure that your last layer on top is the herbed rice.
Microwave it on high heat for about a minute.
Place a serving plate over this bowl and turn it upside down and serve hot.
 Serve Spicy Mexican Layered Chilli Rice Recipe as a main course for a Mexican meal along with Mexican Lime Chicken Recipe and Loaded Veggie Nachos Recipe - A Delicious Mexican Appetizer as appetizer, with yet another main of Spinach And Cheese Enchiladas Recipe.Serve Chilli Chocolate Cake Recipe as a dessert to finish of the meal.
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Ingredients: tomato,salt,yellow moong dal (split),coriander powder,mustard seeds,asafoetida (hing),coriander (dhania) leaves,potato (aloo),green peas (matar),red chilli powder,carrot,ginger garlic paste,onion,cumin seeds (jeera),lemon,bajra flour ( pearl millet),turmeric powder,garam masala powder,sunflower oil

Millet Pea Khichdi (Gluten Free Breakfast Recipe), 1 Tomato - chopped finely,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 teaspoon Ginger Garlic Paste,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 cup Bajra Flour ( Pearl Millet),1/2 teaspoon Garam masala powder,1 Potato (Aloo) - cubed,2 tablespoon Coriander (Dhania) Leaves - chopped finely,1/2 cup Yellow Moong Dal (Split),1 tablespoon Sunflower Oil,1/4 teaspoon Asafoetida (hing),1 Onion - chopped finely,1 Carrot (Gajjar) - cubed,1/2 teaspoon Salt,1/4 cup Green peas (Matar),1/2 teaspoon Cumin seeds (Jeera),1/2 Lemon, 290, Indian, To prepare Bajra Matar Ki Khichdi, soak bajra in water for about 4 hours or overnight.
Soak moong dal in water for about an hour.In a Pressure cooker, add soaked bajra, moong dal, green chilies and turmeric powder.
Add 4 cups of water and cook over medium flame for 4 whistles.
Ensure water is added more to get the creamy consistency.
Bajra takes time to cook, hence cook for 4 -5 whistles depending on the pressure cooker.
Set aside.Meanwhile, chop all the vegetables required for Bajra Matar Ki Khichdi.In a Kadai, add oil and heat over medium flame.Once the oil is hot, add cumin seeds, mustard seeds, hing and cook until the seeds clutter.
Cook until the cumin seeds become light brownish.Add onions and cook until they become translucent.Add tomatoes and cook until they become mushy.Now, stir in the chopped vegetables and combine them wellAdd red chili powder, coriander powder, garam masala, required salt and cook until the vegetables become soft and cooked.Combine the vegetable mixture with the gluten free bajra-dal mixture.Combine the until they are blended together and cook over low flame for about 3-4 minutesSwitch off the flame and garnish with coriander leaves.Add lime juice to the khichdi at the time of serving.Serve Khichdi warmly with pickle of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Bajra_Matar_Ki_Khichidi.jpg, 19