anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,drumstick leaves (moringamurungai keerai),rice,soy sauce,carrot,green chilli sauce,tomato ketchup,green bell pepper (capsicum),sunflower oil

Drumstick Leaves Fried Rice Recipe, Salt - as required,1/2 cup Green Bell Pepper (Capsicum) - chopped,2 tablespoons Soy sauce,1 cup Drumstick Leaves (Moringa/Murungai Keerai),1 tablespoon Tomato Ketchup,2 cups Rice - cooked,2 tablespoons Sunflower Oil,2 tablespoons Green Chilli Sauce,1/4 cup Carrots (Gajjar) - chopped, 35, Indian, To begin making the Drumstick Leaves Fried Rice, firstly heat enough oil in a wok, add the chopped carrots,and sprinkle some salt and saute till they turn soft.
Add in drumstick leaves and cook for few minutes.
Add the chopped capsicum, soya sauce, ketchup, green chilly sauce till the veggies are cooked.
Immediately add in the cooked rice, salt and toss everything gently.
Until everything comes together.
Serve Drumstick Leaves Fried Rice on its own or with Chilli Baby Corn (Manchurian) Recipe to complete your meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Priya__Suresh/Drumstick_Leaves_Fried_Rice_1600.jpg, 9
Ingredients: salt,black pepper powder ground,red chilli powder,curry leaves,ginger garlic paste,lemon,fish fillet,coconut oil,turmeric powder

Fish Fry Recipe - Kerala Style Fish Split, 1/2 teaspoon Turmeric powder (Haldi),1/2 Lemon - juiced,Curry leaves - a few sprigs,1 teaspoon Ginger Garlic Paste,Salt - to taste,5 Fish fillet,Black pepper powder - freshly ground to taste,Coconut Oil - for shallow frying,1 tablespoon Red Chilli powder - (adjust), 65, Kerala Recipes, To begin making the Meen Varuthathu Recipe - Kerala Style Fish Fry, wash and clean the fish well.
Drain off the excess water.
Set aside.In a mixing bowl, make a thick paste of all the ingredients under “for the Marinade” including ginger garlic paste, red chilli powder, turmeric powder, black pepper powder, lemon, salt adding a little water.Coat the spice mixture over the fish steaks well.
Set aside for 30-40 minutes.Heat a frying pan with the oil, add the curry leaves and allow to splutter for a few seconds.Once the curry leaves are spluttered, immediately add the fish fillets, and shallow fry the fish till done and crisp on the outside.
Flip the fillet to even brown on the other side also.
Make sure to fry the fish over medium low heat so that they crisp up.Serve Meen Varuthathu Recipe as an appetiser with Steamed Rice, Kerala Chicken Curry and Snake Gourd Thoran and Paruppu Podi., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/rekha_v/MEEN_VARUTHATHU__FISH_FRY__KERALA_STYLE.jpg, 9
Ingredients: salt,wheat flour,water,dry yeast,curd,sugar

Whole Wheat Naan Recipe, 1 teaspoon Sugar,2 tablespoon Curd (Dahi / Yogurt),1-1/2 teaspoons Active dry yeast,3/4 cup Lukewarm Water,Salt - to taste,2 cups Whole Wheat Flour, 170, North Indian Recipes, To begin making the Whole Wheat Naan Recipe, in a large mixing bowl, combine the flour, sugar, salt and yeast.
Add yogurt and a little lukewarm water at a time and knead to make a smooth dough.
Knead well for at least 4 to 5 minutes so the dough gets a good texture once it gets cooked.Cover the dough and allow it to rest in a warm place for at least 2 hours until it doubles in size.Once the dough has doubled in size, punch the dough down and knead for a couple of more minutes.
Make 6 to 8 portions of this dough and allow this to rest for another 10 minutes.
The portions of dough will rise again a bit.Dust flour on a working surface and roll them into ovals or circles and take care not to roll them too thin.Heat a skillet on medium heat, place the rolled whole wheat naan over the heated skillet and cook on both sides.
You will notice brown spots come on the top and the naans will puff up with air pockets.
If you have a gas flame, you can optionally cook it directly over the flame once it is partially done on the skillet.Once done, remove from skillet, smear some butter and serve warm.Serve the healthy and delicious Whole Wheat Naan along with your Paneer Butter Masala or Kadai Paneer along with a salad and raita for a weeknight dinner or for parties., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breads/Whole_Wheat_Naan_Recipe-1.jpg, 6
Ingredients: tomato,salt,wheat flour,coriander (dhania) leaves,water,carrot,virgin olive oil,curd,papaya,onion,black pepper powder,green bell pepper (capsicum),sooji (semolina rava),green chillies,cabbage (patta gobi muttaikose)

Semolina Vegetable Chilla Recipe, 1-1/2 cup Sooji (Semolina/ Rava),1 cup Curd (Dahi / Yogurt),1/4 cup Green Bell Pepper (Capsicum) - grated,1/4 cup Carrot (Gajjar) - grated,Coriander (Dhania) Leaves - few (chopped),Salt - to taste,1/2 cup Water,1 Tomato - finely chopped,1/2 cup Whole Wheat Flour,1/2 teaspoon Black pepper powder,2 Green Chillies - finely chopped,1 Onion - finely chopped,1 teaspoon Extra Virgin Olive Oil,1/4 cup Cabbage (Patta Gobi/ Muttaikose) - grated,1/4 cup Raw papaya - grated, 45, Indian, To begin making the Semolina Vegetable Chila recipe, In a bowl, make a batter of semolina, curd, and water by mixing them together.
Add Wheat flour too.
The consistency of the batter should not be runny, neither it should be too thick.
Let the batter rest for at least 20-25 minutes.Now in the mixture add all the vegetables, salt and pepper.
If after adding vegetables the batter becomes thick then add a little water or curd.Now take a non-stick pan and put it on low medium flame.Brush it with little olive oil.
Once the pan is hot, pour a big ladle of mixture and spread it evenly on the pan.
It should be thin like a pancake.Put the lid on and let the chila gets cooked in steam on low flame for 5-7 minutes.
Once a while flip the chila, so that both sides get cooked evenly and yellowish golden in colour.
Make rest of the chilas in a similar way.Serve Semolina Vegetable Chila along with Dhaniya Pudina Chutney, Tomato Chutney or any other chutney of your choice for your breakfast or as a tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/iti.archana13-gmail.com/SEMOLINA_VEGETABLE_CHILA_.jpg, 15
Ingredients: turmeric,nutmeg,kashmiri red chilli powder,bay leaves (tej patta),cardamom (elaichi) podsseeds,fennel seeds (saunf),black peppercorns,dry ginger powder,coriander (dhania) seeds,cinnamon stick (dalchini),cumin seeds (jeera),garlic powder,cloves (laung)

How To Make Homemade Kashmiri Masala/ Spice Mix Recipe, 3 Whole turmeric,1/2 teaspoon Cloves (Laung),1/2 teaspoon Cinnamon Stick (Dalchini),1 Nutmeg - broken,1-1/2 teaspoon Cardamom (Elaichi) Pods/Seeds,2-1/2 teaspoon Garlic powder,2 teaspoon Kashmiri Red Chilli Powder,2 Bay leaves (tej patta),1 teaspoon Fennel seeds (Saunf),1 teaspoon Coriander (Dhania) Seeds,1-1/2 teaspoon Cumin seeds (Jeera),2-1/2 teaspoon Dry ginger powder,1 teaspoon Whole Black Peppercorns, 45, Indian, To make Homemade Kashmiri Masala/ Spice Mix Recipe, get prep with all the ingredients first.Preheat a skillet on medium heat and roast all the ingredients together except the spice powders (garlic-ginger-chilli), on low to medium heat until you can smell the aromas coming through.Make sure you keep stirring continuously with preferably a wooden spoon while dry roasting.Once the spices have cooled down, dry grind them along with garlic powder, ginger powder and chilli powder till finely done.Store Homemade Kashmiri Masala/ Spice Mix Recipe in an airtight container and use as required.
You can also freeze the masala for longer shelf life., https://www.archanaskitchen.com/images/archanaskitchen/BasicRecipes_Spice_Powders/Kashmiri_spice_mix_Masala_Powder.jpg, 13
Ingredients: parangikai pumpkin,nutmeg powder,coconut,ghee,cardamom powder (elaichi),cane sugar

Pumpkin Coconut Ladoo Recipe, 1/8 teaspoon Cardamom Powder (Elaichi),4 tablespoons Cane sugar,1-1/2 cups Kaddu (Parangikai/ Pumpkin) - grated,1 tablespoon Ghee,1/8 teaspoon Nutmeg powder,1 cup Dessicated Coconut, 15, Indian, To begin making Pumpkin Coconut Ladoo Recipe, grate the pumpkin and keep all the ingredients ready.In a non-stick kadai, dry roast the desiccated coconut on medium heat until it becomes aromatic and keep aside.Add the yellow pumpkin to the same pan and cook until it becomes mushy, with stirring as required.
Mash the pumpkin with the back of the ladle once it is mushy.Save about 2 tablespoons of the roasted dessicated coconut for the coating later, and add the rest into the pan, mix well with wooden spoon.Add the cane sugar and mix well till evenly mixed.Add the ghee, nutmeg and cardamom powder and mix until the mixture comes together without sticking the pan.
Then switch off the heat and wait for the mixture to cool.Take the remaining desiccated coconut powder in a bowl.Once the mixture is cooled a bit and can be handled with bare hands, make small lemon sized balls of the mixture, coat it with the desiccated coconut and store it in an airtight container.Serve the Pumpkin Coconut Ladoo Recipe as a snack, or as an after workout snack, along with a glass of Turmeric Milk Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Pumpkin_Coconut_Ladoo.jpg, 6
Ingredients: clove powder (laung),ginger,amchur (dry mango powder),ghee,banana,gram flour (besan),onion,cumin seeds (jeera),cardamom powder (elaichi),lemon,cashews,coriander powder,dates,green chillies,cinnamon powder (dalchini)

Raw Banana Tikkis Recipe, 1 tablespoon Coriander Powder (Dhania),6 Whole cashews,4 Raw Banana,1 teaspoon Cumin seeds (Jeera),2 Green Chillies - finely chopped,1 Onion - finely chopped,1/4 teaspoon Clove powder (Laung),2 tablespoons Lemon juice,2 tablespoons Gram flour (besan),2 tablespoons Ghee,1/4 teaspoon Cardamom Powder (Elaichi),5 Dates,1 inch Ginger - finely chopped,1 teaspoon Amchur (Dry Mango Powder),1/4 teaspoon Cinnamon Powder (Dalchini), 45, Indian, To begin making the Raw Banana Tikkis, first remove the seeds from the dates and finely chop them.
Next, add finely chopped the cashew nuts, ginger and green chillies and dates in a bowl along with some salt and keep aside.
 Place the raw bananas in a pot of boiling water for 15 minutes.
After 15 minutes, cool the bananas completely, peel the skin and grate the bananas into a plate and keep aside.
Place a pan on low heat and add a teaspoon of ghee.
Once the ghee is warm, add cumin seeds.
Once the cumin seeds crackle, add finely chopped green chillies, ginger and onions and saute until the onions are browned.
Once the onions are browned, add the grated banana, salt, red chilli powder, dry mango powder, lemon juice, gram flour (besan), clove powder, cinnamon powder and elaichi powder.
Mix all the ingredients until well combined.
Stir the mixture for a few more minutes and turn off the heat.
Once the raw banana mixture is cool, add in the chopped coriander leaves and mix well.
Divide the raw banana mixture into equal portions.Take a portion of the  banana mixture in your palm and flatten it our a little in circular shape.Make a cavity in the center and place a small portion of the dates filling inside it.
Cover the filling completely and seal from all sides.Prepare the remaining  tikkis in this manner until all the raw banana mixture is used up.
Place a skillet on low-medium heat and add a tablespoon of ghee on it.
Place the prepared stuffed kebabs on the skillet and shallow fry the tikkis on both sides until they are golden brown.
The process of shallow frying each tikki will take at least 8 to 10 minutes.
Take the Raw Banana Tikkis off the flame and they are ready to be served.
Serve Raw Banana Tikkis along with Dhaniya Pudina Chutney and a cup of Adrak Chai for a light and healthy evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/hema/Raw_Banana_Kebabs.jpg, 15
Ingredients: salt,mustard seeds,bay leaf (tej patta),coriander (dhania) leaves,dal stock water left over from the chana dal puran poli,black peppercorns,curry leaves,cumin seeds (jeera),jaggery ( the amount ),maharashtrian goda masala,tamarind paste ( the amount ),cloves (laung),water (or down the stock),sunflower oil

Katachi Amti Recipe (Spicy Accompaniment To Maharashtrian Puran Poli), 1 to 2 Whole Black Peppercorns,Salt - to taste,1 teaspoon Jaggery - grated (adjust the amount to taste),1 teaspoon Cumin seeds (Jeera),Coriander (Dhania) Leaves - Handful,2 cups Dal Stock - water left over from cooking the chana dal for puran poli,1 teaspoon Mustard seeds,1 teaspoon Tamarind Paste - (adjust the amount to taste),1/2 teaspoon Maharashtrian Goda Masala,5 to 6 Curry leaves - torn into pieces,1 tablespoon Sunflower Oil,1 Bay leaf (tej patta),3 Cloves (Laung),1 cup Water - (or as required to thin down the stock), 25, Maharashtrian Recipes, To begin making the Katachi Amti recipe, first mix water with the stock (also called as Kat).Heat the oil in a saucepan.
Add the mustard seeds.Once they splutter, add the cloves, bay leaf and peppercorns.Fry for few seconds and then add the cumin seeds.
Add curry leaves and coriander leaves.Add the diluted Kat.
Add jaggery, tamarind pulp, Masala and season with salt.Bring it to a rolling boil and serve hot.
Spicy Katchi Amti complements the sweet Puran Poli or you can also serve it with steamed rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Katachi_Amti_Spicy_accompaniment_to_Maharashtrian_Puran_Poli.jpg, 14
Ingredients: coconut milk,salt,wheat flour,eggs,caster sugar,sooji (semolina rava),flour (maida),sunflower oil

Goan Style Kulkuls Recipe (Honey glazed wheat Curls Recipe), 2 tablespoon Caster Sugar,Sunflower Oil - for deep frying,1/4 teaspoon Salt,1 Whole Egg,1/4 cup All Purpose Flour (Maida),2 cups Whole Wheat Flour,2 tablespoons Sunflower Oil,1/2 cup Coconut milk,1/2 cup Sooji (Semolina/ Rava), 60, Goan Recipes, We begin making the Goan Style Kulkuls Recipe (Honey glazed wheat Curls Recipe) by mixing all the ingredients in a small bowl to a soft dough.Rest it for 10 minutes by covering it with a damp cloth.
Once it is rested it is time to make those small curls.Take a small piece from the dough, keep a fork next to you and press the dough gently on the back of the fork.
Once the dough becomes flat, from one side start slowly rolling to join the other end, making sure the shape of the stripes remain.Once you take the rolled curl out of the fork, gently roll it again by using both your palm making sure the curl stays intact and shape is not destroyed.Heat a kadai with enough oil to fry these curls, once it is heated, add the curls by batches and fry them till it is brown.Once its fried and it cools down, drizzle hone and toss it over.
Serve the Goan Style Kulkuls Recipe ( Honey glazed wheat Curls Recipe) as a Party Snack or just as a snack after School., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Goan_Style_Kulkuls_Recipe__Honey_glazed_wheat_Curls_Recipe.jpg, 8
Ingredients: rice,pistachios,mango (ripe),milk,saffron strands,sugar,badam (almond),cardamom powder (elaichi)

Mango Phirni Recipe - Mango Rice Pudding Recipe, 1/4 cup Rice,5 Saffron strands,2 tablespoons Badam (Almond) - thinly sliced,1/2 teaspoon Cardamom Powder (Elaichi),2 Mango (Ripe) - peeled and diced,2 tablespoons Pistachios - thinly sliced,1/2 cup Sugar,1 liter Milk, 55, North Indian Recipes, To begin making the Mango Phirni Recipe, wash and soak the rice for 2-3 hours.
Drain and pat dry on an absorbent cloth.
Once the rice is dry, blend into a coarse powder - the texture will be similar to semolina.Puree half the mangoes and keep the other half in cut pieces.In a heavy bottomed pan; add the milk and bring it to a roaring boil.Once it begins to boil, turn the heat to low and simmer the milk until it condenses to half its volume.
Keep stirring the milk while it is simmering.
 This process of reducing the milk adds to the richness of the phirni.Once the milk is reduced to half add the ground rice to milk.
You will notice that the milk will begin to thicken.
Once it starts thickening, add the sugar, cardamom powder and saffron.
You might want to add some more milk, if the milk has thickened a little too much.
Adjust the consistency as desired.Keep stirring the phirni for another 5 to 10 minutes till the mixture attains its full flavor and has an almost pudding-like consistency.Turn off the heat and allow the phirni to cool completely.
Once cooled, stir in the pureed mangoes into the phirni and refrigerate for at least 5 hours.
Once you are ready to serve, spoon the Mango Phirni them into small glasses or cups, sprinkle with the sliced pistachios and almonds and serve.Serve the Mango Phirni as a dessert after a delicious North Indian Meal or even after a simple sunday lunch for the family., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Mango_Phirni_Recipe_North_Indian_Milk_Pudding_With_Fresh_Alphonso_Mangoes-1.jpg, 8
Ingredients: tomato,salt,burger buns,green chilli,red chilli flakes,cloves garlic,soy sauce,iceberg lettuce salad lettuce leaves,onion,butter toasting the burger buns,button mushrooms,red chilli sauce,sunflower oil

Spicy Mushroom Veggie Burger Recipe, 1 Green Chilli - finely chopped,1/4 teaspoon Red Chilli flakes,Salt - to taste,1 teaspoon Soy sauce,2 cloves Garlic - finely chopped,Red Chilli sauce,1 Onion - sliced into rings,1 teaspoon Red Chilli sauce,Iceberg lettuce - or salad lettuce leaves,2 Burger buns,1 teaspoon Sunflower Oil,Butter - for toasting the burger buns,4 to 5 Button mushrooms - thinly sliced,1 Tomato - thinly sliced,1 Onion - thinly sliced, 50, Continental, To begin making the Spicy Mushroom Veggie Burger Recipe,  first wash, clean and slice the mushrooms.
Prepare the Creamy Coleslaw Recipe and keep it aside.In a small saucepan, heat the oil on medium flame, add the sliced onions and green chilli  and sauté for a few seconds until tender.
Add the garlic and continue to cook.
Add the sliced mushrooms, salt, soy sauce and chilli sauce and sauté on high for about 2 to 3 minutes till the mushrooms start cooking but do not allow it to wilt too much.Turn off the heat and remove the mushroom stir fry from the pan.To assemble the burgersSlice the burger buns into two horizontally.Heat a griddle; apply butter to the cut sides of the buns and toast on the pan till light brown and slightly crisp.
Once done, remove from the pan.In a serving plate, place the toasted burger buns.
On the bottom half of the bun, place a leaf of lettuce, spoon some mushroom stir fry on top, layer the coleslaw on top of the mushrooms., then layer the slices of tomato and onion rings.If you need extra spice, drizzle some red chilli sauce over the coleslaw.Close with the other half of the bun and serve immediately with potato chips on the side.Serve the Spicy Mushroom Veggie Burger as a wholesome and quick weeknight dinner along with Zucchini Salad Recipe with Thai Hot Chili Dressing and a glass of Watermelon Cranberry Mocktail Recipe or serve it to kids as an after school snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Vanitha/Spicy_Mushroom_Veggie_Burger_Recipe-1.jpg, 13
Ingredients: salt,rice,green peas (matar),cloves garlic,red chilli flakes,cumin seeds (jeera),thyme leaves,pepper,butter,dried oregano

Herbed Buttered Rice Recipe With Green Peas, 1 teaspoon Cumin seeds (Jeera),1 cup Rice - washed,4 cloves Garlic - finely chopped,2 teaspoons Dried oregano,Salt and Pepper - to taste,2 teaspoons Red Chilli flakes,4 tablespoons Butter,1/2 cup Green peas (Matar) - steamed,1 teaspoon Dried Thyme Leaves, 35, Continental, To begin making the Herbed Buttered Rice Recipe With Green Peas, we will first pressure cook the washed rice, along with a little salt and 2 cups of water.Pressure cook the rice for 2 whistle and switch off the heat.
Allow the pressure to release naturally.Once the pressure released, open the pressure cooker and fluff the rice with a work and allow it to cool slightly.Heat a sauce pan with butter, add cumin seeds and allow it splutter for few seconds.Add in green peas, dried oregano, dried thyme leaves, chilli flakes, salt and pepper and stir fry for 2 minutes.
Finally add the cooked rice and toss the herbed butter rice well.Check the salt and seasoning and adjust according to taste.Turn off the heat and transfer the Herbed Buttered Rice Recipe With Green Peas into a serving bowl and serve hot.Serve the Herbed Buttered Rice With Green Peas along with Crispy & Spicy Paneer , Thai Yellow curry, and a Tiramisu Recipe for a special weekend dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/April-26/Green_Peas_Herbed_Rice_Recipe-1.jpg, 10
Ingredients: cashew nuts,wheat flour,coconut,jaggery,bananas (large banana),water,nutralite classic,cardamom powder (elaichi)

Gujarati Meetha Pudla Recipe With Caramelized Bananas, 1/3 cup Water,1/2 Cup Jaggery - grated,1/4 cup Cashew nuts,1 Ripe Bananas - sliced into rounds (large banana),1/2 cup Fresh coconut,1 teaspoon Cardamom Powder (Elaichi),Nutralite Classic Spread - as required,1 cup Whole Wheat Flour,2 tablespoons Jaggery - powdered, 40, Gujarati Recipes﻿, To prepare Gujarati Meetha Pudla Recipe, in a mixing bowl, soak jaggery in water for few minutes to be dissolved.Add whole wheat flour into jaggery water and blend it using blender or you can use your fingers to mix the jaggery well into the batter.
Pudla Batter should not be thin, but instead of a thick spreading consistency.Heat a flat skillet and melt the Nutralite Classic on the pan over medium heat.
Spoon the pudla batter and make mini pancakes with the pudla batter.
Allow the meetha pudla to look on medium heat and you will notice the top of the pudla getting cooked.
 Once the top is cooked, flip over and cook on the other side until golden brown.To make the stuffing, heat a skillet and met the Nutralite classic and jaggery.
Once melted, add the bananas and the cardamom powder.
Gently caramelize the bananas in the jaggery until it gets well coated and sticky.Once done, turn off the heat.In another small pan, melt a little Nutralite Classic again, add the cashew nuts and roast on medium heat until light browned and crisp.Place these mini meetha pudla on a serving platter, spoon the caramelized bananas with jaggery, sprinkle some coconut and top it with roasted cashew nuts and serve the Meetha Pudla as a sweet for parties and festivals., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Meetha_Pudla_With_caramelized_bannas_and_roasted_cashewnuts-10.jpg, 8