anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,wheat flour,green beans (french beans),white pepper powder,cheese,sunflower oil,water,virgin olive oil,carrot,red chilli flakes,sugar,green bell pepper (capsicum),onion,vinegar,black olives,sweet corn,dry yeast dry yeast,flour (maida),dried oregano

Calzone/ Pocket Pizza/ Mc Puffs Recipe (With Baked Option), Salt - as required,2 tablespoon Black olives - finely chopped,1/2 cup Carrot (Gajjar) - finely chopped,1/2 cup Green beans (French Beans) - finely chopped,1 Water - or as required,1/2 cup Whole Wheat Flour,1/2 cup Green Bell Pepper (Capsicum) - finely chopped,1 pinch Sugar,1/2 cup Onion - finely chopped,1 teaspoon Active dry yeast - or 1/2 tablespoon dry active yeast,1/4 cup Sweet corn,3 tablespoon Homemade tomato puree,1 teaspoon Vinegar,1 teaspoon Red Chilli flakes,1/2 teaspoon White pepper powder,5 tablespoon Extra Virgin Olive Oil,Sunflower Oil - for frying (optional),4 tablespoon Cheese - grated,2-1/2 cups All Purpose Flour (Maida),1 teaspoon Dried oregano, 130, Italian Recipes, To prepare Calzone/ Pocket Pizza/ Mc Puffs Recipe, Get prepped up with all the ingredients and warm the water to activate the yeast.Dissolve sugar in warm water, sprinkle yeast and the 1/2 cup of all-purpose flour to it.
Now with the help of a wire whisk, beat this mixture and make sure there are no lumps.Close the bowl and allow the mixture to bubble up at room temperature for about 30 minutes.Add the 2 tablespoon olive oil, 1/2 to 1/4 teaspoon salt and 1 cup all-purpose flour in this mixture and stir well.Now add other 1 cup of all-purpose flour and continue stirring till the whole mixture gathers together and starts leaving the sides of the bowl.Lastly, add the 1/2 cup of whole wheat flour and now knead with your hands till the dough becomes smooth, springy and elastic.Add more water if required.
Brush water all over the dough and place in a bowl covered with a kitchen towel.
Allow to leaven and rise for about 45 minutes to 1 hour.Now take the saucepan add 3 tablespoon oil to it at low flame, when oil gets heated, add onion to it.Cook it for 2 minutes now add carrot, beans, capsicum, onion, sweet corn, olives to it.After a minute add tomato puree to it.
After a few minutes when the vegetables are soft, add vinegar, oregano, chilli flakes and white pepper.
Sauté.Add cheese and switch off the flame.Heat oil in a deep fry pan to fry these pocket pizzas.
Alternatively, for a healthy option, pre-heat oven to 180 degree Celsius for 10-15 minutes.Now take the dough add make small balls of it as per your preference for the size of the pocket pizza.Roll the dough balls around like chapatis and fill the veggies and cheese, as required.Cover and seal the edges and press the edges with spoon or fork to lock the mixture in place.Deep fry the pocket pizzas in hot oil or bake them after brushing them with olive oil for 20-25 minutes.
Check after 20 minutes and if not done, you could wait for few more minutes before removing them to serve.Serve Calzone/ Pocket Pizza/ Mc Puffs Recipe with chilli garlic sauce or Italian Marinara sauce.
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Ingredients: salt,ajwain (carom seeds),red chilli powder,chaat masala powder,gram flour (besan),turmeric powder,spinach leaves (palak),sunflower oil

Crispy Palak Pakora Recipe - Monsoon Snack, Sunflower Oil - for deep frying,25 Spinach Leaves (Palak),Salt - to taste,150 grams Gram flour (besan),1/2 teaspoon Ajwain (Carom seeds),1/4 teaspoon Turmeric powder (Haldi),Chaat Masala Powder - for sprinkling,1/2 teaspoon Red Chilli powder, 40, Indian, To begin making the Crispy Palak Pakora Recipe, first get all the ingredients ready.In a large mixing bowl, add the gram flour, turmeric powder, salt, red chili powder.
Stir to combine well.
Add little water at a time to make a thick pakora batter.Preheat oil in a kadai (wok) for deep frying.
Once the oil has heated up sufficiently enough, dip each spinach leaf in batter to coat it evenly.
Drop the leaf gently in the oil and fry it on a medium heat till the pakoras are crisp.Once the Palak Pakoras are golden brown and crisp, remove them from the oil and drain on absorbent paper.Proceed the same way with the remaining spinach leaves.Sprinkle chat masala on Palak Pakoras and serve them hot with Date Tamarind Chutney, Green Chutney or even plain old KetchupNote:  If you don't have baby spinach, you can use regular spinach, chop it fine and mix it into the batter to make the pakoras., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swati_Sani/Palak_Pakora.jpg, 8
Ingredients: salt,ginger,milk,virgin olive oil,cloves garlic,del monte mint mayo,black pepper powder,button mushrooms,flour (maida),butter

Creamy Mushroom Ravioli Recipe In Mint Mayo Sauce, 1 tablespoon Extra Virgin Olive Oil,1 teaspoon Black pepper powder,1-1/2 cups All Purpose Flour (Maida),3 cloves Garlic - grated,Salt - to taste,1 inch Ginger - grated,1 cup Milk,1/2 cup All Purpose Flour (Maida),200 grams Button mushrooms,1 teaspoon Extra Virgin Olive Oil,2 tablespoons Fresh cream,2 tablespoons Butter,4 teaspoon Del Monte Mint Mayo, 60, Italian Recipes, To begin making the Creamy Mushroom Ravioli Recipe In Mint Mayo Sauce recipe, heat 1 tablespoon olive oil in a pan and add chopped ginger and garlic and saute for a while.Now add chopped mushroom and saute in high flames for 2 to 3 minutes.
Turn off the gas before the mushroom starts leaving water.Allow the sautéed mushroom to cool and then add 1-1/2 tablespoon mint mayo and black pepper powder and mix well.
Set aside till we prepare the ravioli.Take pasta sheet (one at a time) and place it on a dusted counter.Cut into 2 inch rounds with a round cookie cutter or a glass rim and keep aside.Heat 2 to 3 cup of water in a pan and start preparing the raviolis.Take one circle, place 1 spoonful of mushroom mix in the centre.Wet the sides of the circle with water and place another circle on top and gently press the sides to seal.Make impression with a fork and keep aside.
Similarly make more raviolis and keep aside.Once the water starts boiling, carefully slide in the stuffed raviolis and boil for 5 to 6 minutes or till the pasta is cooked well.To make the mint sauce, heat butter in a pan and once the butter starts to melt add flour and keep stirring till it becomes a roux.Now add milk and keep stirring continuously and avoid forming lumps.Cook for another 4 to 5 minutes by continuous stirring and till the sauce starts to become thick.Add crushed black pepper and turn off the gas.
Add in the delmonte mint mayo, some fresh cream and stir well.Place the cooked raviolis in a deep serving plate and pour in the mint mayo white sauce all around the raviolis.Garnish with some sautéed mushroom and coriander sprig.
Serve hot! Serve Creamy Mushroom Ravioli Recipe In Mint Mayo Sauce along with Pizza Margherita for a weekend night dinner or for your brunch parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/admin/Creamy_Mushroom_Ravioli_Recipe_in_Mint_Mayo_Sauce_.jpg, 10
Ingredients: salt,mustard oil,red chilli powder,onion,poppy seeds,turmeric powder,green chillies,potato (aloo) cubes,prawns

Bengali Style Chingri Posto Recipe (Prawns Cooked In Poppy Seed Gravy), Mustard oil - to cook,Salt - to taste,6 tablespoons Poppy seeds - soaked for 20 minutes,2 Onions - chopped,8 Green Chillies,1-1/2 teaspoon Turmeric powder (Haldi),400 grams Prawns,2 teaspoons Red Chilli powder,2 Potatoes (Aloo) - diced into small cubes, 40, Bengali Recipes, To begin making Bengali Style Chingri Posto Recipe (Prawns Cooked In Poppy Seed Gravy), de-vein, remove the shell and clean the prawns carefully, keeping the tails intact.
Rub the prawns with about half of the turmeric powder and salt to taste.
Allow to marinate for 20-30 minutes.Meanwhile when the prawns are marinating, soak the poppy seeds in enough water for about 20 minutes.
Once done, in a mixer grinder, take the drained poppy seeds, green chillies, and a bit of leftover water.
Reserve for later use.Heat 1 tablespoon of mustard oil in a kadai till smoking hot.
Lower the heat and let the oil cool a bit.Now, add the prawns and fry till light golden (be careful not to over fry the prawns).
Keep aside.In the same kadai, put in the potato cubes and stir fry till golden brown, cooked and almost tender.
Keep aside.Reheat the oil (heat more oil if you need at this stage), add the chopped onions, green chillies and fry till the onions are soft and translucent.Add the remaining turmeric powder, red chilli powder and salt.
Cook over a moderate heat till the cooking mixtures comes together and looks cooked.Splash a little water if needed, making sure that the masala does not stick to the pan.At this stage, add the stir fried potatoes and stir in the posto paste.Continue cooking for 4-5 mins over a moderate heat.
Add about 1/2 cup of warm water, give it a nice stir and bring to a gentle simmer.Add the fried prawns, adjust the salt and cook for a further 3-4 minutes till posto gravy thickens to desired consistency.Serve Bengali Style Chingri Posto Recipe (Prawns Cooked In Poppy Seed Gravy) along with hot Steamed rice and Bengali Style Cholar Dal Recipe for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/maumita.paulghosh-gmail.com/Chingri_Posto_Prawns_cooked_in_Poppy_Seed_Paste.jpg, 9
Ingredients: salt,ginger,green chilli,coconut,fennel seeds (saunf),coriander (dhania) leaves,red chilli powder,cloves garlic,curry leaves spring,onion,rice flour,turmeric powder,prawns,sunflower oil

Prawn Fritters Recipe (Shrimp Vadai), 1/4 kg Prawns,2 Green Chilli,Sunflower Oil - for deep frying,6 Shallots,5 cloves Garlic,1/2 inch Ginger,1 teaspoon Red Chilli powder,Salt - as needed,1 Onion,2 tablespoon Rice flour,Curry leaves - a spring,1/4 cup Fresh coconut - grated,1 teaspoon Fennel seeds (Saunf),1/4 cup Coriander (Dhania) Leaves - tightly packed,1/4 teaspoon Turmeric powder (Haldi), 25, Indian, To begin making the Prawn Fritters recipe, clean and de-vein the prawn and set it ready.
In a blender add in the prawns, coconut along with all the ingredients mentioned in the “To grind” table.
  Now take the ground mix to a big bowl to this add in the Rice flour, Chopped onions, Coriander leaves, Curry Leaves and Fennel Seeds.
Mix everything well so that all the ingredients are mixed evenly.
  Divide the dough into equal sized small shaped balls and flatten it.
Heat oil for deep frying.
Once the oil is hot drop in 4-5 Vada’s per batch and start frying.
    Once the Vada’s are cooked strain it and place in paper towels to absorb excess oil.
Serve hot.Serve Prawn Fritters along with some Dhaniya Pudina Chutney and Date Tamarind Chutney for your evening snacks or serve them for your party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/happytrioexplains-gmail.com/Prawn_Fritters__Shrimp_Vadai.jpg, 14
Ingredients: salt,cumin powder (jeera),mint leaves (pudina) leaves,green seedless grapes two halves,red chilli powder,curd,sugar

Grape Wright Recipe, 2 cups Curd (Dahi / Yogurt),Mint Leaves (Pudina) - few leaves for garnish,1/4 teaspoon Cumin powder (Jeera) - roasted,Salt - as needed,1/4 teaspoon Red Chilli powder,1-1/2 teaspoon Sugar,1 cup Green seedless Grapes - cut into two halves, 10, North Indian Recipes, To begin making the Take yogurt/thick curd in a large mixing bowl and whisk to make it smooth and creamy.Add salt and sweet as needed and whisk again till sugar dissolves.Add chopped grapes and fold such that the grapes gets along with the curd nicely.Season with roasted cumin powder and red chili powder and garnish with mint leaves and few sliced grape pieces.Serve Chilled with Kashmiri Pulao or Veg Biryani., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Angoor_Raita_.jpg, 7
Ingredients: yellow bell pepper (capsicum),salt,red bell pepper (capsicum),cumin powder (jeera),paprika powder,corn flour tortilla,virgin olive oil,cloves garlic,onion,green bell pepper (capsicum),button mushrooms

Mexican Style Vegetable Fajita Recipe, 1 cup Button mushrooms - thinly sliced,1/2 teaspoon Cumin powder (Jeera),2 tablespoon Extra Virgin Olive Oil,1 Red Bell pepper (Capsicum) - thinly sliced,2 cloves Garlic,Salt - to taste,1 teaspoon Paprika powder,4 Corn flour tortilla,1 Green Bell Pepper (Capsicum) - thinly sliced,2 Onion - thinly sliced,1 Yellow Bell Pepper (Capsicum) - thinly sliced, 30, Mexican, To make Vegetable Mexican Fajita recipe, in a Skillet, heat oil over a medium heat.Once the oil is hot, add garlic cloves.
Fry them until they become light brownish.Add sliced onions and fry them until they are translucent.Stir in the sliced peppers to the pan and cook until they become tender.Now, add paprika, cumin powder, and salt to the fried vegetables.Cook them until the vegetables are cooked well and absorbed in the spice blend.In a pan, heat tortillas until they turn slightly brownish.
Alternatively, heat the tortillas in oven for 2 minutes on high heat.Stuff the tortillas with Vegetable Mexican Fajita and serve with corn tortillas, Spicy Mexican salsa, and mashed beans to relish a typical Mexican dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Vegetable_Mexican_Fajita_2.jpg, 11
Ingredients: tomato,salt,ginger,green chilli,coriander (dhania) leaves,anardana powder (pomegranate seed powder),red chilli powder,ginger garlic paste,onion,garlic,green moong dal,turmeric powder,garam masala powder,sunflower oil

Awadhi Moong Dal Ki Goli Recipe - Lentil Dumplings In Tomato Gravy, 1/2 teaspoon Turmeric powder (Haldi),1/2 Tomato - chopped,Sunflower Oil - as required,1 teaspoon Garam masala powder,1/2 teaspoon Garlic - finely chopped,1 Onion - chopped,Salt - as needed,1/4 teaspoon Red Chilli powder,2 tablespoons Anardana Powder (Pomegranate Seed Powder) - to garnish,1/2 teaspoon Ginger - finely chopped,1 Green Chilli - chopped,1/2 Onion - chopped,200 grams Green Moong Dal (Whole),1 tablespoon Ginger Garlic Paste,2 tablespoons Coriander (Dhania) Leaves - chopped,Sunflower Oil - as needed,2 tablespoons Coriander (Dhania) Leaves - chopped (for garnish),1 Tomato - chopped,1/2 teaspoon Red Chilli powder, 45, Awadhi, To prepare Awadhi Moong Dal Ki Goli Recipe (Lentil Dumplings In Tomato Gravy), wash and soak the moong dal in water for two hours before cooking.
Overnight soaking is best suggested.Drain water and transfer the soaked dal in a grinder jar and grind the dal into a smooth batter with the ginger-garlic paste, salt to taste, red chilli powder, garam masala powder, and a dash of water.
Heat a little oil in a pan and add the dal batter and keep stirring for a few minutes till it thickens slightly.
This might take 10-12 mins.Now add 1/2 tomato, onion, chopped garlic and ginger.
Stir again till it becomes a thick and sticky mixture.
Keep aside to cool.Once the mixture is cool enough, roll small amounts of it into medium lemon sized balls also known as goli.Now heat 1 tbsp of oil in a pan and add the onion, tomato, garlic, and ginger.Add turmeric powder, red chilli powder and saute for some time.Then add half of the chopped coriander leaves, green chilli and  water as required.
Mix well and cook for 5-6 mins in low to medium flames.Once the gravy thickens, gently place the moong dal golis in the curry and cook for another 5-7 minute.
Mix well and serve Awadhi Moong Dal Ki Goli Recipe (Lentil Dumplings In Tomato Gravy) with plain white rice with a dollop of ghee.
You can also pair it up with your choice of Indian bread., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Moong_Dal_Ki_Goli_.jpg, 14
Ingredients: salt,cumin powder (jeera),eggs,kabuli chana (white chickpeas),lemon,black pepper powder,potato (aloo),wheat bread crumbs,butter

High Protein Chickpea Potato Hash Brown Recipe, 1/2 teaspoon Cumin powder (Jeera),Salt - salt to taste,1/2 cup Kabuli Chana (White Chickpeas),1/2 teaspoon Black pepper powder,1/2 cup Whole Wheat Bread crumbs,1/2 teaspoon Butter,1 Whole Egg,1/2 teaspoon Lemon juice,2 Potatoes (Aloo) - boiled, 35, American, To begin making the High Protein Chickpea & Potato Hash Brown Recipe, keep the potatoes boiled and peeled and ready to use.
Wash and soak chickpeas overnight in a bowl of water.
Next morning transfer the water and the chickpeas into a pressure cooker along with some salt and close the pressure cooker.
Place the pressure cooker on medium-high heat and pressure cook for 25 minutes.
Once done, turn off the flame and allow the pressure to release naturally.
Open the pressure cooker, drain off the water and transfer the chickpeas into a mixing bowl.
Into the mixing bowl with the chickpeas, add the the potatoes and mash the mixture well, to this add salt, pepper, cumin powder, butter and lemon juice.
Bring the mixture together, ensuring it is well combined.
Divide the mixture into equal portions of lemon sized balls, and flatten between your palms shaping them into tikkis, which essentially are our Chickpea & Potato Hash Browns.
Set aside.Break an egg into a bowl, whisk it well and set aside.
Next place the bread crumbs in a plate.
Dip each of the hashbrowns into the egg and then roll them into the bread crumbs.
Heat a skillet with oil on medium-low flame, once hot place the hashbrowns dipped in egg and rolled in breadcrumbs on the skillet, cook for 2-3 minutes on each side, until you get a lovely brown colour.
Serve High Protein Chickpea & Potato Hash Brown Recipe along with baked beans, Golden Glow Smoothie Recipe and some fresh fruits and dry fruits and nuts by the side for breakfast.
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Ingredients: salt,ginger,bay leaf (tej patta),coriander (dhania) leaves,milk,cumin seeds (jeera) black,red chilli powder,water,curd,garlic,onion,turmeric powder,potato (aloo),cashew nuts glass water,garam masala powder,sunflower oil

Mughalai Shahi Kaju Aloo Ki Sabzi Recipe, 1 tablespoon Garlic - grated,1/4 cup Milk,1 tablespoon Ginger - grated,1/4 cup Curd (Dahi / Yogurt) - beaten,1/4 teaspoon Salt,2 Onions - finely chopped,1 tablespoon Sunflower Oil,1/4 cup Water,1 Bay leaf (tej patta),1/4 teaspoon Turmeric powder (Haldi),2 tablespoon Coriander (Dhania) Leaves - chopped,3 tablespoon Cashew nuts - soaked in a glass of hot water,1/4 teaspoon Garam masala powder,1/2 teaspoon Cumin seeds (Jeera) - black,1/2 teaspoon Red Chilli powder,2 Potatoes (Aloo) - cubed, 65, Mughlai, To begin making the Mughalai Shahi Kaju Aloo Ki Sabzi recipe, wash potatoes with water.
Chop them into cubes.Preheat oven to 450 degrees Fahrenheit.
Line a baking pan with cooking spray.Add 1/2 teaspoon of oil to the cubed potatoes.
Combine them well and place them evenly on a baking tray.Bake the potatoes in the oven for about 20-30 minutes until the potatoes are cooked well and become light brownish.Once it is browned and cooked, remove them from oven and keep aside.Meanwhile, add soaked cashews, ginger, garlic in a blender and grind them into a fine paste.In a non-stick kadai, add oil and heat over medium flame.
Once the oil is hot, add bay leaf and saute for a minute.Add cumin seeds and saute until they splutter.
Now, add chopped onions and cook until they become transparent.Add the remaining spice powders and combine them well.Add yogurt and saute until water evaporates.
 Add milk and water to the curry.
Cook until the milk boils and simmer the gravy.Finally, add baked potatoes and chopped coriander leaves to the gravy.
Cook until the gravy thickens and the potatoes blend evenly with the spices.Serve Mughalai Shahi Kaju Aloo Ki Sabzi along with Whole Wheat Lachha Parathas and Cucumber Chilli Raita for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/KarthikaKrishnan/Mughalai_Shahi_Kaju_Aloo_Ki_Sabzi.jpg, 16
Ingredients: ajwain (carom seeds),black peppercorns ground,cloves garlic,onion,turmeric powder,sunflower oil,salt,black cardamom (badi elaichi),cardamom (elaichi) podsseeds,mace (javitri),cauliflower (gobi),red chilli powder,curd,chicken,kasuri methi (dried fenugreek leaves),ginger,bay leaf (tej patta),cashew nuts paste,cinnamon stick (dalchini),coriander powder,cloves (laung)

Kasuri Malai Murgh Tikka Recipe, 1-1/2 teaspoons Red Chilli powder,300 grams Chicken - Cut into pieces,1/4 cup Cashew nuts - paste,1 teaspoon Ajwain (Carom seeds),2 Onions - finely chopped,2 tablespoons Coriander Powder (Dhania),2 Black cardamom (Badi Elaichi),1/2 cup Curd (Dahi / Yogurt),Sunflower Oil - as required,1/2 cup Fresh cream,Salt - as required,2 tablespoons Kasuri Methi (Dried Fenugreek Leaves),1/2 teaspoon Mace (Javitri),4 Cardamom (Elaichi) Pods/Seeds,1 pinch Turmeric powder (Haldi),7 cloves Garlic - finely chopped,2 Bay leaf (tej patta),1 inch Cinnamon Stick (Dalchini),1 cup Cauliflower (gobi) - cut into big pieces,1-1/2 inch Ginger - grated,1 teaspoon Whole Black Peppercorns - freshly ground,4 Cloves (Laung), 75, North Indian Recipes, To begin making the Kasuri Malai Murgh Tikka, in a wok/kadhai, add more oil if needed and add all the whole spices and let them crackle.Now add finely chopped onions and saute till raw smell goes off.Add finely chopped garlic and ginger and saute till golden.Grind it into a smooth paste along with soaked cashew nuts and water.
Transfer this to a mixing bowl.Add chicken and marinate well, you can also add in the coriander powder, kasuri methi, turmeric, red chilli powder and salt.Steam the cauliflower in a vegetable steamer and also add them into the marinade and mix well.In a woodenskewer, thread chicken pieces, peppers, and cauliflower one after the other.Arrange the wooden skewers in a hot grill and cook them for about 15 minutes, turning sides for every 5 minutes.Brush the remaining marinate on top of the chicken while cooking.
The chicken will leave water on the tray while cooking and this is expected.Drizzle some oil over the top and keep turning and cook evenly on either side.Once the chicken is cooked, remove the skewer from the grill and cool down.
Do not overcook as the chicken might become hard and lose its juiciness.Serve the Kasuri Malai Murgh Tikka Recipe along with burani raita and Hyderabadi Vegetable Biryani by the side to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Kasuri_Malai_Murgh_Tikka_Recipe.jpg, 21