anandhuvasudev/southindiandish huggingface dataset:
Ingredients: burger buns,red bell pepper (capsicum),corn flour,cumin powder (jeera),red chilli powder,soy sauce,sriracha sauce,black soy beans,tomato ketchup,onion,black pepper powder,green bell pepper (capsicum),potato (aloo),wheat bread crumbs,butter,walnuts

Black Bean Walnut Burger Recipe, 1/4 cup Red Bell pepper (Capsicum) - finely chopped,1 teaspoon Black pepper powder,1/4 cup Onions - finely chopped,1/4 cup Whole Wheat Bread crumbs,1 Potatoes (Aloo) - boiled and peeled,1 teaspoon Red Chilli powder,2 tablespoons Soy sauce,Butter - to toast the burger buns,1/4 cup Green Bell Pepper (Capsicum) - finely chopped,2 tablespoons Sriracha sauce,1/2 cup Black Soy Beans - soaked for 4 hours & cooked until soft,2 Burger buns,1 Onions - sliced into rings,1/3 cup Walnuts - crushed,1 tablespoon Corn flour,1 tablespoon Honey,2 tablespoons Tomato Ketchup,2 teaspoons Cumin powder (Jeera), 150, Continental, To begin making the Black Bean Walnut Burger Recipe we will first make the sauce and keep it ready.
To make the sauce, in a mixing bowl, combine the soy sauce, sriracha sauce, honey, tomato ketchup.
Mix well and set aside.
 Cook the black beans in the pressure cooker for about 20 minutes until soft.
Once cooked, allow the pressure to release naturally.
Drain out any excess water and keep aside.To make the Black Bean Walnut Burger PattyIn a mixing bowl, combine the cooked black soybean, boiled and mashed potato, onions, green capsicum, red bell pepper, corn flour, salt, red chili powder, cumin powder, black pepper powder, bread crumbs, walnuts.
Mix well and bring the patty mixture together.
Preheat a tawa on medium-high heat, brush some oil on the surface of the tawa.
Grease your palms with oil and take a ladle full of the Black SoyBean and Walnut Patty mixture in your palm, flatten it, shaping it like a patty and place it on the hot tawa.
Cook on both sides for about 3-4 minutes, till it gets a nice brown colour on both sides.
Remove the Black Bean Walnut Burger Patty on a plate and set aside.
To assemble the Black Bean Walnut Burger RecipeCut the burger in half horizontally, slather butter on both sides, place it butter face down on the hot tawa and toast until it turns into a light brown colour.
Place the cooked Black Bean Walnut Burger Patty on the bottom half of the burger bun, place onion rings over it, spread the sweet-spicy-tangy sauce on the upper half of the burger bun.
Close the Black Bean Walnut Burger and serve.
Serve Black Bean Walnut Burger Recipe as a meal over the weekend along with Baked Potato Wedge Recipe, Blueberry and Lemon Iced Tea Recipe, followed by a dessert of Mango & Mixed Fruit Popsicles Recipe, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Tempeh_Burgers_Recipe_Soya_Bean_Burger_-12.jpg, 16
Ingredients: baking powder,salt,bananas,eggs,mango (ripe),milk,jaggery,cherries (or canned) a,sugar,vanilla,flour (maida),butter

Pancakes Drizzled With Chocolate Sauce Served With Fruits & Jaggery Recipe (Breakfast In Bed), 3 Vanilla Extract,1/2 teaspoon Baking powder,1 cup Milk,Salt - a pinch,1 Whole Egg,1 teaspoon Butter - more to smear while cooking,1 Ripe Bananas,Mango (Ripe) - a few slices,1/2 cup All Purpose Flour (Maida),Fresh Cherries - (or canned) a few,4 teaspoon Sugar,1 tablespoon Jaggery - powdered, 50, Continental, To begin making Pancakes Drizzled With Chocolate Sauce Served With Fruits & Jaggery Recipe (Breakfast In Bed), first mix maida, baking powder, and salt in a mixing bowl as a start to make the pancakes.In another bowl, break in an egg and slightly beat it with a hand whisk till even.
To this beaten egg, add butter, vanilla extract and milk and whisk to combine.Make a well in the center of dry ingredients.
Add the milk mixture, and stir to mix.Grease a crepe pan with a bit of butter on a low medium heat.Pour the desired amount of the prepared pancake mixture to make small, medium or large circles.
Two to three tablespoon of mixture in a ladle is ideal for small to medium sized pancakes.Let stand till the bottom side is browned.
You can as well cook on the other side if you want, or leave on the same side on low-medium heat till the whole pancake is cooked.Spoon onto a serving plate.
Finish up with rest of the pancake mixture in batches, smearing butter before you pour on the pan.Arrange the pancakes in a serving plate, along with sliced banana topped with powdered jaggery.
Place the chopped seasonal fruits like mangoes and cherries on the sides and serve with a drizzle chocolate sauce on the pancakes.Serve this breakfast plate of Pancakes Drizzled With Chocolate Sauce Served With Fruits & Jaggery Recipe (Breakfast In Bed) along with Hot Coffee Latte Recipe or Cocoa Banana Almond Date Smoothie, and Breakfast Hash Browns Recipe for a Sunday brunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/pancakes_with_drizzled_chocolate_sauce_and_fruits.JPG, 12
Ingredients: salt,ginger,ghee,asafoetida (hing),idli rice,black peppercorns,curry leaves,methi seeds (fenugreek seeds),cumin seeds (jeera),black urad dal

Kanchipuram Idlis Recipe, Salt - to taste,1 inch Ginger - finely chopped,2 teaspoon Cumin seeds (Jeera),1/2 cup Black Urad Dal (Whole),1 tablespoon Ghee,1/4 teaspoon Asafoetida (hing),1 teaspoon Methi Seeds (Fenugreek Seeds),1 cup Idli Rice,1 sprig Curry leaves,1 teaspoon Whole Black Peppercorns, 75, South Indian Recipes, To make the Kanchipuram Idlis, first soak the rice, urad dal and fenugreek seeds in water for about 5 hours, or overnight.Rinse the soaked grains once or twice and grind into a slightly thick coarse batter with very little water.
Add salt, mix well and place it in a steel vessel with enough space for it to rise as it ferments.Let it rest overnight.Place a pan on the heat and warm some oil/ghee.
Add cumin seeds, pepper corns, curry leaves, finely chopped ginger, and sauté for a minute.
Add asafetida and mix again.
Turn off heatAdd this prepared tempering to the fermented batter and mix well.Grease idli plates with oil, pour the batter into them and place them in a steamer.Add enough water into the steamer, shut the lid and allow it to steam it for 10 to 12 minutes until the Idli is cooked.If a spoon inserted inside the idli should come out clean, and the idli should be soft and fluffy.Remove the idli from steamer and cool it for 3 minutes.
With the help of butter knife scrape out the idli from the moulds and serve hot with Sambar, Kathirikai Gothsu, Chutney Podi or Coconut Chutney.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Kanchipuram_Idlis.jpg, 10
Ingredients: salt,black salt,asafoetida (hing),fennel seeds (saunf),jaggery,red chilli powder,mango,methi seeds (fenugreek seeds),cumin seeds (jeera),turmeric powder,garam masala powder,sunflower oil

Aam Ki Launji Pickle Recipe - Sweet & Spicy Mango Pickle, 1/2 teaspoon Turmeric powder (Haldi),500 grams Mango (Raw) - peeled and chopped,Salt - to taste,1/4 cup Jaggery,1 teaspoon Cumin seeds (Jeera),Black Salt (Kala Namak) - to taste,1/2 teaspoon Garam masala powder,1/2 teaspoon SSP Asafoetida (Hing),1 teaspoon Fennel seeds (Saunf),1 tablespoon Sunflower Oil,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/2 teaspoon Red Chilli powder, 35, North Indian Recipes, To begin making Aam Ki Launji Pickle Recipe, wash and wipe the mango, cut into wedges and set aside.
Heat a pan with oil on medium heat, to this add the cumin seeds, fenugreek seeds, fennel seeds and allow them to sizzle.
To this add hing and turmeric powder.
Now add the freshly cut raw mango wedges and give it a good stir.
To this mango mixture, add about three fourth cup of water, salt, black salt and red chilli powder.
Mix thoroughly until the mixture is well combined.
Cover and cook the mangoes for about 10 minutes on medium flame until it has softened.
Sometimes it will take a little longer based on how raw the mangoes are.Open the lid, add the jaggery and garam masala.
Stir to combine.
Cook the Aam Ki Launji until the jaggery has completely melted and the mixture has thickened.
Switch off the flame and allow the Aam Ki Launji Pickle to come to room temperature.Refrigerate the Aam Ki Launji Pickle Recipe in a glass bottle for about 2 to 3 weeks and use as required.Serve the Aam Ki Launji Pickle Recipe with Tawa Paratha Recipe - Plain Paratha and a cup of Adrak Chai Recipe - Indian Style Ginger Tea for a complete weekday breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Aam_Ki_Launji_SSP_Step_By_Step_30_1600.jpg, 12
Ingredients: salt,green beans (french beans),raisins,black peppercorns,carrot,virgin olive oil,coriander (dhania) leaves,dijon mustard,potato (aloo),red onion

Creamy Potato and Vegetable Salad Recipe, 1 tablespoon Extra Virgin Olive Oil,1 Red onion - thinly sliced,1 tablespoon Whole Black Peppercorns - coarsely pounded,Salt - to taste,2 tablespoons Raisins,1 tablespoon Dijon Mustard,2 sprigs Coriander (Dhania) Leaves - roughly chopped,1/4 cup Fresh cream,2 Carrots (Gajjar) - diced and steamed,3 Potatoes (Aloo) - boiled and diced,1/4 cup Green beans (French Beans) - cut into inch pieces and steamed, 30, Continental, To Creamy Potato and Vegetable Salad Recipe, boil the potatoes and steam the vegetables.Cool and keep them aside.Meanwhile, in a small bowl, whisk together the ingredients for the dressing.
Check the salt and seasoning and adjust accordingly.
Keep aside.Add the cooked vegetables to a mixing bowl, toss it along with the prepared dressing and serve.
Serve the Creamy Potato and Vegetable Salad as a one dish meal, along with a bowl of Vegetable Clear Soup with Lemongrass  and Fennel Pesto Pull-Apart Bread for dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/Creamy_Potato_Salad_Recipe_With_Vegetables-2.jpg, 10
Ingredients: tomato,spring onion greens,ginger,corn flour,cloves garlic,soy sauce,chilli vinegar,water,green bell pepper (capsicum),onion,soy (nuggets),red chilli sauce,green chillies,sunflower oil

Soya Manchurian Gravy Recipe, 1 cup Chilled water,1 tablespoon Soy sauce,300 grams Soy Chunks (Nuggets) - chopped to bite size,3 tablespoons Red Chilli sauce,2 Green Chillies - finely chopped,1 teaspoon Chilli vinegar,1/2 cup Spring Onion Greens - chopped,2 inch Ginger - finely grated,1/4 cup Homemade tomato puree,1 Green Bell Pepper (Capsicum) - thinly sliced,1 tablespoon Corn flour,Sunflower Oil,8 cloves Garlic - finely chopped,1 Onion - thinly sliced, 40, Asian, To begin making the Soya Munchurian Gravy Recipe, in a mixing bowl add sauces all together and mix well and keep aside.Soak the soya balls in 1/2 cup of water so that it becomes soft.Heat a wok, drizzle oil and add garlic and ginger and saute till they become soft.
Add in chopped spring onions and saute for few seconds.Add onions and green bell peppers and saute till they turn translucent.Add green chillies and saute till they are a bit tender and they impart the pungency into the recipe.Add in the mixed sauce mixture into the wok and cook till it thickens.Now add squeeze out all the water from the soya and add into the gravy and toss well till it is well coated into the manchurian gravy.Cook further for 5-7 minutes in low heat, stirring in between to help keep the upper layer moist.
Check for salt and seasoning.
Adjust if required.Turn off the heat, and garnish with chopped spring onions and serve hot.Serve the Soya Manchurian Gravy Recipe along with Fried rice or Vegetarian Hakka Noodles that goes really well with it to make it a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Soya_Manchurian_Gravy_Recipe_.jpg, 14
Ingredients: gram wheat flour,baking powder,orange,baking soda,orange juice,sugar,chocolate chips,brown sugar (demerara sugar),eggs,butter,gram vivatta maida

Upside Down Choco Orange Cake Recipe, 4 tablespoons Butter (unsalted),3/4 cup Fresh orange juice - (divided),2 teaspoons Baking powder,1/2 cup Chocolate chips,1/3 cup Brown Sugar (Demerara Sugar),150 grams Sugar,3 Oranges - sliced,90 gram Vivatta Maida,140 grams Butter (unsalted),1/4 teaspoon Baking soda,2 Whole Eggs,90 gram Whole Wheat Flour,1 tablespoon Orange Zest (Rind), 58, Continental, For the toppingTo begin making Upside Down Choco Orange Cake Recipe, proceed with preparing the topping first.
Melt the butter in a pan on medium heat, taking care to ensure that it does not burn.
Add demerara sugar.Let the mixture boil.
Remove from heat after about 1 minute when it is caramelised.Pour the mixture into round springform baking pan.
Roll the pan to ensure that the mixture coats the bottom of the pan completely.
Set it aside.For the CakeSift all the dry ingredients: maida, wheat flour, baking powder and baking soda thrice.
This ensures all ingredients are well mixed and aerated, resulting in a lighter cake.
Add the orange zest and mix lightly.Put butter and sugar together in a big bowl.
With the help of a hand mixer, beat the sugar and white butter till light and fluffy.Add 1 egg at a time to this bowl.
Beat to incorporate the eggs into sugar butter mixture completely.Now add the orange juice and beat till mixed.
Keep aside.For AssemblyCut the oranges into thin slices.Arrange the slices over the hardened bottom of the baking pan.
Start from the centre and work outwards.
Place the slices in circle – one overlapping the other till the whole pan bottom is covered with the slices.
Topping is now ready.Add dry and wet cake ingredients together and beat for a few seconds.Coat the chocolate chips with maida and fold them in the cake dough.
Coating them in flour helps the chocolate chips in keeping them from sinking to the bottom.
Pour it over the orange slices in the baking pan.Bake the cake in a pre-heated oven at 170 deg Celsius for 35-40 minutes.
Insert a cake pin or a skewer in the middle of the cake and if the cake is baked well, the skewer will come out clean.Remove the cake pan from oven once done.Invert the cake over the cake dish when hot (Since it is difficult to remove the cake once it cools down.
But if you use a springform cake pan, it's easier)Serve Upside Down Choco Orange Cake Recipe with Maple Roasted Cinnamon Spiced Latte Recipe for teatime.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shyamala.swati-gmail.com/Upsidedown_Choco_Orange_Cake.jpg, 11
Ingredients: charcoal,salt,black salt,hung curd (greek yogurt),kashmiri red chilli powder,coriander powder,mustard oil,ghee,chaat masala powder,chicken thighs,lemon,ginger paste,garam masala powder,garlic paste

Smoked Tandoori Chicken Recipe - Classic North Indian Chicken Recipe, 1 tablespoon Lemon juice,1 tablespoon Kashmiri Red Chilli Powder,1 tablespoon Coriander Powder (Dhania),1/4 teaspoon Black Salt (Kala Namak),Salt - as required,2 Chicken thighs,1 teaspoon Garam masala powder,1/2 cup Hung Curd (Greek Yogurt),3 Charcoal - small pieces,2 tablespoons Mustard oil,1 tablespoon Ginger - paste,2 tablespoons Ghee,4 tablespoons Mustard oil,1 tablespoon Garlic - paste,1 teaspoon Chaat Masala Powder, 270, North Indian Recipes, To begin making the Smoked Tandoori Chicken Recipe, clean, wash and make 1 inch slits on Chicken thighs on both sides and keep aside.Mix all the ingredients mentioned in 'marination' in a large bowl to make a smooth paste.Add chicken thighs in it and rub the marinade well all over the pieces.
Cling wrap the bowl and refrigerate it for minimum 3-4 hours.
(Overnight marination gives much more amazing results)Grill Pan MethodHeat some mustard oil in a grilling pan and place the marinated chicken thighs and allow then to cook till they get well cooked.
Carefully flip the tandoori chicken and cook from another side as well.
Brush some ghee or mustard oil in top while the chicken is grilling.Ones the tandoori chicken is soft, juicy, charred and nicely cooked, transfer it in a broad, wide base bowl.Oven MethodPreheat the oven to 210 C for about 10 minutes.Once the oven is heated, place the marinated chicken in the oven in the middle rack.
Bake the Tandoori Chicken for half the time on one side, drizzle more ghee or oil in between and then turn it over and slather some of the masala from the pan and even it out.
Bake until the masala and top of the tandoori chicken looks cooked and absolutely well done.For the Smoking the Tandoori Chicken Place the Tandoori chicken on the sides of the bowl and a small steel bowl covered with aluminium foil in the centre.Take a piece of charcoal and hold it on fire with the help of a tong.As soon as the charcoal starts burning and is red hot place it in the small bowl.Take 1 tbsp of ghee over the charcoal and close the lid such that all the smoke remain inside the bowl of tandoori chickenKeep the lid closed and open only when you are ready to serve the Tandoori Chicken.Serve Stove Top Grilled And Smoked Tandoori Chicken as a starter at your house parties with Dhaniya Pudina Chutney and some Pickled Onions.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Stove_Top_Grilled__Smoked_Tandoori_Chicken.jpg, 14
Ingredients: sesame seeds (til seeds) dry,mustard seeds,cloves garlic,curry leaves,white urad dal (split),dry red chillies,cumin seeds (jeera),green amaranth leaves,turmeric powder,green chillies

Thotakura Vepudu Recipe - Andhra Style Amaranth Greens Stir Fry, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,4 cups Green Amaranth Leaves - tightly packed,1/2 teaspoon White Urad Dal (Split),4 Green Chillies,2 Dry Red Chillies,1 sprig Curry leaves,10 cloves Garlic,1/2 teaspoon Cumin seeds (Jeera),1 tablespoon Sesame seeds (Til seeds) - dry roasted and powdered, 15, Andhra, To begin making the Thotakura Vepudu Recipe, clean, wash and roughly chop the amaranth leaves.
Keep aside.Dry roast the sesame seeds on medium heat, powder it using a mixer grinder and keep aside.Now, heat oil in a heavy bottomed pan, add the mustard seeds, cumin seeds, urad dal and let it crackle.Add the dried red chillies, curry leaves and let it splutter.Roughly pound the garlic cloves and green chillies using a pestle and mortar and add it to the pan.
Saute for a minute till the garlic turn light brown.Add the turmeric powder, chopped amaranth greens and mix well.
Wait for the greens to wilt.Season with salt and let the green completely dry out.
This will take around 5 minutes.Turn off the heat, sprinkle the sesame powder on top and mix well.Serve the Thotakura Vepudu Recipe along with Phulka/Steamed Rice, Palak Pappu and Avakaya Pickle for a delicious Andhra Style weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Thotakura_Vepudu_Recipe_Andhra_Style_Amaranth_Greens_Stir_Fry.jpg, 10
Ingredients: salt,green beans (french beans),ginger,red chilli powder,carrot,cloves (laung) garlic,cumin seeds (jeera),black pepper powder,coriander powder

Stir Fried Carrot And Green Beans Recipe, 1 inch Ginger - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),4 Cloves (Laung) - garlic,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Carrot (Gajjar) - sliced diagonally,50 grams Green beans (French Beans) - sliced diagonally,1 teaspoon Black pepper powder, 35, Indian, To begin making the Stir Fried Carrot and Green Beans Recipe, firstly heat a flat skillet with some oil, crackle the cumin seeds.Add in the chopped vegetables and saute.
You can add some salt and saute as it will fasten the process.Next add in all the spice powders including red chilli powder, black pepper powder, coriander powder, salt and saute for another 5 minutes till the raw smell goes away.
You can serve it on a plate.
Serve the Stir Fried Carrot and Green Beans Recipe along with Keerai Sambar Recipe and Steamed Rice or with a Mattar Paneer Recipe and Makki Ki Roti Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Stir_Fried_Carrot_and_Green_Beans_Recipe_.jpg, 9
Ingredients: salt,red chilli powder,curd,lemon,mustard seeds ground powder,turmeric powder,sarsaparilla (mahali root)

Mahali Kizhangu Thayir Urugaai Recipe (Mahali Root Curd Pickle), 1-1/2 teaspoons Turmeric powder (Haldi),1 kg Sarsaparilla (Mahali root),Salt - to taste,1 teaspoon Red Chilli powder,1 Lemon - juiced,2 teaspoons Mustard seeds - ground to powder,1 liter Curd (Dahi / Yogurt), 45, Indian, To begin making the Mahali Kizhangu Thayir Urugaai recipe, soak the mahali in water as it would have mud in it.
Wash it nicely.Remove any black parts by chopping.
We need to ideally identify while picking up but at times we can make out only while cutting.Peel the skin.
Cut the Mahali from the middle and remove the thick stem like part which is found in the middle.
It is very hard and cannot be consumed.Chop the mahali into small cubes.
In a big mixing bowl, add turmeric powder, chilli powder, mustard seeds powder, curd, lemon juice and the required salt.Mix everything well and leave it for 2 days in an airtight container.After 2 days, the pickle is ready to be consumed.
Serve Mahali Kizhangu Thayir Urugaai along with Curd Rice or Spinach and Coriander Dosa for a light lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Mahali_Kizhangu_Thayir_Urugaai_Root_Curd_Pickle_Recipe.jpg, 7
Ingredients: pistachios,ghee,sugar,aloe vera (white jelly within aloe vera leaves),milk full fat

Kuvar Pak Recipe, 1/2 cup Aloe vera extract - (white jelly within aloe vera leaves),2 tablespoons Pistachios - blanched and sliced,500 ml Milk - full fat,2 tablespoons Sugar,1 tablespoon Ghee,1/2 cup Fresh cream, 65, Gujarati Recipes﻿, To prepare Kuvar Pak Recipe take 500 ml of full fat milk in a thick bottomed pan & start to heat the milk on a low to medium flame, till the milk starts to froth or form a layer of cream/malai on top.Once a layer of cream is started to form, add aloe-vera extract in milk and stir with spatula.Keep on simmering the milk, stir it until milk gets reduced to 1/3rd or 1/4th of its original quantity.
Milk reduced to white thick cream consistency.Meanwhile, dissolve sugar in a little water and heat in a saucepan till you get sugar syrup of one string-consistency.
Also grease a plate with ghee or butter and keep ready to pour the aloe vera sweet when done.When the milk is reduced to almost 1/4th its initial quantity, add fresh cream and stir it, after some time, the milk starts to get brownish colour.
That's the right time to add sugar syrup.
Mix well until combined.Switch off flame and spread this aloe vera mixture evenly on the greased plate.After five minutes or when still the kuvar pak is hot, pour melted butter or ghee on top, such that it forms a top most layer.When it cools down completely, refrigerate the plate with the aloe vera sweet for an hour, such that the butter/ghee on the top solidifies.Run a knife around the edges and cut the sweet to desired shapes, before demoulding them.
you can garnish with the sliced pistachios and serve during evening or after lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Reena_vyas/How_to_make_a_Unique_Aloe_Vera_Sweet_Recipe__Kuvar_Pak_Recipe.jpg, 5