anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,green beans (french beans),ginger,cardamom (elaichi) podsseeds,black pepper corns,cinnamon stick,cloves garlic,carrot,reacheado masala,dry red chillies,onion,cumin seeds (jeera),vinegar,baby potatoes,tamarind paste,tamarind,turmeric powder,cloves (laung),sunflower oil

Goan Batata Recheado Recipe With Carrots & Beans, 2 tablespoons Vinegar,8 cloves Garlic,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Tamarind Paste,1 Cinnamon stick,Sunflower Oil - for cooking,150 grams Green beans (French Beans),200 grams Baby Potatoes,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,10 Dry Red Chillies,1 inch Ginger,1 Onion - finely chopped,2 Carrots (Gajjar) - cut into discs,1 Onion,1/2 teaspoon Black pepper corns,1 teaspoon Tamarind,1 cup Reacheado Masala,1/2 teaspoon Cumin seeds (Jeera),4 Cloves (Laung), 30, Goan Recipes, To begin making Batata Recheado Recipe With Carrots & Beans first make the Recheado Masala.First soak the red chilies, cloves, cinnamon, cumin seeds, black peppercorns, cardamom pods, ginger and garlic in vinegar for at least 4 to 5 hours.Heat a pan add a teaspoon of oil and roast the onions until soft and become lightly caramelized.
Keep aside to cool.Once the red chillies along with the spices are soaked well, grind them together along with the caramelized onions, jaggery, salt and turmeric powder to make a smooth paste.
Once done check the salt and adjust according to taste.
The Recheado Masala is now ready.Next pressure cook baby potatoes in the pressure cooker for about three whistles, turn off the heat.
Let the pressure cooker release naturally.Peel and keep the baby potatoes aside.
Add the carrots and beans together along with 1 tablespoon of water, some salt into the pressure cooker.Pressure cook the beans and carrots for one whistle and release the pressure immediately.
This will ensure the carrots and beans retain their colors and not get over cooked.Heat oil in a wok and add oil.
Once the oil is hot add chopped onions and saute it till they become soft.
Add the potatoes and saute till they turn golden brown.Next add the Recheado and saute till the raw smell goes away, this will take about five minutes.
Make sure not to burn the masala and keep the heat on medium.Add the carrots and beans to the potatoes.
Stir well to combine, check the salt and adjust according to taste.Cover the Batata Recheado With Carrots & Beans and cook for about 4 minutes until the potatoes and vegetables become well coated with the Recheado Masala.
 Once done, turn off the heat and transfer the Batata Recheado With Carrots & Beans to a serving bowl Serve Batata Recheado With Carrots & Beans with Goan Style Sangacho Ross, Steamed Rice and Manganem for a lovely Goan vegetarian meal.
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Ingredients: salt,kalonji (onion nigella seeds),mustard oil,bay leaf (tej patta),fennel seeds (saunf),mustard seeds,dry red chillies,cumin seeds (jeera),methi seeds (fenugreek seeds),papaya de skinned cubes,panch phoran masala,green chillies,sunflower oil

Assamese Amitar Khar Recipe, 1/4 teaspoon Kalonji (Onion Nigella Seeds),2 teaspoons Sunflower Oil,1/4 teaspoon Fennel seeds (Saunf),Salt - to taste,1/2 teaspoon Panch Phoran Masala,1/4 teaspoon Cumin seeds (Jeera),3 Green Chillies - slit into halves,1/4 teaspoon Mustard seeds,2 tablespoon Mustard oil,2 Dry Red Chillies,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 Bay leaf (tej patta),1 Raw papaya - de skinned & chopped into small cubes, 30, Assamese, To prepare Assamese Amitar Khar Recipe, get ready with all the ingredients.
Pound the panch phoran in a mortar and pestle such that it becomes easy to diffuse the flavours in to the recipe.Heat a kadai with cooking oil.
Once the oil is hot, add panch phoran pounded spices, bay leaf, and dry red chilli.
Let the seeds splutter.Once it splutters, add raw papaya, green chillies.Mix them well and cook with the lid covered until the papaya pieces are softened and cooked well.
Stir often to avoid being burnt at the bottom.
(You can add a tablespoon of water to prevent this)Cook until the water evaporates completely from the papaya.Serve Assamese Amitar Khar Recipe with steamed rice and Thekera Tenga Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/KarthikaKrishnan/Amitar_Khar.jpg, 13
Ingredients: salt,amchur (dry mango powder),asafoetida (hing),red chilli powder,pearl onion (sambar onion),cumin seeds (jeera),coriander powder,fennel seeds (saunf) (fennel),sunflower oil

Onion Vegetable Recipe, 1 teaspoon Amchur (Dry Mango Powder),Sunflower Oil - for cooking,Salt - to taste,1 teaspoon Fennel seeds (Saunf) - powdered (fennel),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/4 teaspoon Asafoetida (hing),15 Pearl onions (Sambar Onions) - peeled and halved,1/2 teaspoon Cumin seeds (Jeera), 40, North Indian Recipes, To begin making the Pyaz Ki Sabzi Recipe, first get all the ingredients ready.
Peel and cut the baby onions into halves or big chunks.Heat a tablespoon of oil in a wok, add the asafoetida, cumin seeds and saunf seeds.
Allow them to crackle.Once they crackle, add the onions, sprinkle some salt and cook the onions on medium heat until they are well roasted, gets a caramelized color and softened as well.Once the onions have a good color and has cooked through, add the remaining masalas and toss the onions until all the masalas get well coated on it.Once done, check the salt and spice levels and adjust to suit your taste.
Turn off the heat and transfer the Pyaz Ki Sabzi into a serving bowl.Serve the Pyaz Ki Sabzi along with Kadhi and Chawal or Phulkas and Raita for lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/pyaj_ki_sabji_1600.jpg, 9
Ingredients: salt,arhar dal (split toor dal),parangikai pumpkin,tamarind water,mustard seeds,asafoetida (hing),pearl onion (sambar onion),sugar,coriander (dhania) leaves,curry leaves,dry red chillies,sambar powder,sunflower oil

Manjal Poosanikai Sambar Recipe (Yellow Pumpkin in Toor Dal Recipe), 1/2 teaspoon Sugar - optional,Sunflower Oil - for seasoning,1-1/2 cup Tamarind Water,4 sprig Coriander (Dhania) Leaves - freshly chopped,Salt - to taste,1 teaspoon Mustard seeds,150 grams Pearl onions (Sambar Onions),1 cup Arhar dal (Split Toor Dal),2 Dry Red Chillies,2 teaspoons Sambar Powder,500 grams Kaddu (Parangikai/ Pumpkin),1 sprig Curry leaves,1 pinch Asafoetida (hing), 50, South Indian Recipes, To begin making the Pumpkin Sambar recipe, we will first cook the dal and get the tamarind water ready.Cook the toor dal n 2 cups of water, until soft and mushy.
Once cooked, whisk and mash the dal and keep aside.Make the tamarind water according to the instructions: How to Make Tamarind Water Into a pressure cooker, add in the tamarind water, onions, yellow pumpkin, salt and sambar powder.
Give the ingredients a stir and cover the pressure cooker with the weight on.
Pressure cook the sambar mixture for 2 whistles and turn off the heat.
Allow the pressure to release itself naturally.Once the pressure has released, open the cooker and stir in the cooked toor dal.
Check for salt and sambar powder levels and adjust to suit your taste.Place the sambar mixture on medium heat and give it a brisk boil.While the sambar is boiling, we will prepare the seasoning.Method for SeasoningHeat a tablespoon of sesame oil in a small pan; add in the mustard seeds and red chillies.
Allow the seeds to crackle and the red chillies to lightly roast itself.
Turn off the heat and stir in the asafoetida and curry leaves.Pour this seasoning mixture over the sambar that is boiling and give it a good stir.Turn off the heat and transfer the Manjal Poosanikai Sambar to a serving bowl.Serve the Manjal Poosanikai Sambar along with hot rice topped with ghee and Beetroot Thoran.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/4-april/Tamil_Nadu_Style_Manja_Pusnika_Sambar_Yellow_Pumpkin_toor_dal_Recipe-2.jpg, 13
Ingredients: yellow bell pepper (capsicum),salt,cumin powder (jeera),re beans,butter oil the filling,spinach,red chilli powder paprika,mixed herbs (dried),coriander (dhania) leaves,wheat flour tortilla,cheddar cheese,sweet corn

Bean Spinach And Corn Quesadilla Recipe, 3 Whole Wheat Flour Tortilla,3/4 cup Sweet corn,1/2 cup Refried beans,1/2 teaspoon Cumin powder (Jeera),2 tablespoons Coriander (Dhania) Leaves - finely chopped,1/2 cup Yellow Bell Pepper (Capsicum),Salt - to taste,Butter (unsalted) - or oil to cook the filling,1/2 teaspoon Mixed Herbs (Dried),1-1/2 cups Spinach - roughly chopped,3/4 cup Cheddar cheese,1 teaspoon Red Chilli powder - or paprika, 50, Mexican, To begin making the Bean Spinach And Corn Quesadilla Recipe, first get all your ingredients ready.
You can used canned red beans or click here to see the recipe of how to make refried beans at home.
Keep this aside.In a pan, heat oil, add chopped yellow pepper, saute and cook for a minute on medium heat until soft and tender.
Once the peppers are cooked, add the spinach and corn and cook until the spinach wilts.
Add the refried beans mixture and stir well to combine.
Finally add the paprika, mixed herbs and salt to taste and  mix well to combine.
Check the salt and spice levels and adjust to suit your taste.
Turn off the heat and stir in the chopped coriander leaves.The filling is now ready for the Bean & Spinach Quesadilla.Our next step is to grill the Quesadillas.
Preheat a cast iron skillet while we fill and prepare the quesadillas.Spread butter on one side of the large tortilla.
Place the buttered side down on the skillet and cook on medium heat.Spoon over some refried bean and spinach filling over one-half of the tortilla, leaving about 1/2 an inch space from the edge.
Sprinkle some grated cheese over this filling.Fold over the empty half of the tortilla, covering the filling, making a semi-circular quesadilla.Heat this side until the bottom-surface develops deep golden-brown spots and the cheese melts.
This would take about two to three minutes.
Press down the Quesadilla so the cheese melts.Once the bottom has turned golden and crisp, flip the Quesadilla over carefully and allow the other side to brown up.
Once done, transfer to the serving plate.Using a pizza cutter or a knife, cut to form triangular portions of the quesadilla.Serve the Bean Spinach And Corn Quesadilla along with Spicy Mexican Salsa, for a weeknight dinner, followed by a dessert of Greek Yogurt Chocolate Mousse Recipe.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anupama_Nagaraja/Bean_Spinach_And_Corn_Quesadilla.jpg, 12
Ingredients: salt,rosemary,virgin olive oil,lemon,sweet potato

Sweet Potato & Rosemary Crisps/ Chips, 1 tablespoon Lemon juice,2 tablespoons Extra Virgin Olive Oil,1 teaspoon Rosemary - crushed,1/2 teaspoon Salt,1 Sweet Potato, 15, Snack, To begin making the Sweet Potato Rosemary Crips/ Chip Recipe, we will first have to slice the sweet potatoes into paper thin slices using a mandolin or a sharp knife.Place the slices in a large bowl and add in the remaining ingredients into the bowl.
Stir well so that the potato gets well coated with the herbs, lemon, salt and olive oil.Lay the slices of herbed potatoes on the dehydrator tray without overlapping.
Dehydrate 6 to 10 hours 125 C.
Once the chips are dehydrated, cool the chips completely and store them in air tight containers for several weeks.By dehydrating your own chips, the chips retain all the nutrition and you can eat snacks guilt free at home any time.
Serve Sweet Potato & Rosemary Crisps/Chips as a party appetizer along with a party meal of Insalata Caprese Salad, Spaghetti Pasta In Green Olive Pesto Sauce and Quick & Easy Creamy Fruit Trifle .
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Ingredients: hung curd (greek yogurt),bananas,milk,sugar,cardamom powder (elaichi),sooji (semolina rava),sunflower oil

Uttarakhand Style Singhal Recipe, Milk - as needed,1/2 cup Hung Curd (Greek Yogurt),1/2 teaspoon Cardamom Powder (Elaichi),Sunflower Oil - to deep fry,1/2 cup Sugar,1 cup Sooji (Semolina/ Rava),1/2 Ripe Bananas - mashed, 260, North Indian Recipes, To prepare Uttarakhand Style Singhal Recipe Take a large mouth bowl.
Add semolina, thick yogurt, mashed banana, sugar and green cardamom powder.
Mix well.Add enough milk and make a smooth batter.Cover and keep it aside for 3-4 hours.Heat oil in a kadai/deep frying pan.Take a clean plastic bag and make a cut in the end.
Fill the bag with semolina batter and press the bag so that batter will reach at the point, where bag has a cut.Drop the batter in the oil in a spiral shape like jalebi.
Fry it until golden brown.Drain on an absorbent paper and repeat the process.Serve Uttarakhand Style Singhal Recipe with rabdi as a dessert or with tea as a snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aarti_Sharma/Singhal_Recipe_Sweet_Banana_Rings_A_Kumaoni_Delicacy-1.jpg, 7
Ingredients: bananas,peanut butter,nutella,nilla cookies,decorative sugar (cake candy s)

BaNilla Sandwich Cookie Recipe, 16 Nilla cookies,Decorative sugar (Cake/ Candy Sprinkles) - as required,1 Ripe Bananas - thinly sliced,Peanut Butter - as required,Nutella Spread - as required, 35, Continental, To make the BaNilla Sandwich Cookie Recipe, spread the nutella spread on the inside of all Nilla cookies.Apply peanut butter on slices of banana and roll that side in sprinkles and cover the banana cover with the sprinkles.Place the banana in between the nutella spread nilla cookies and sandwich them by placing another cookie on the top.That's it, the BaNilla Sandwich Cookie is now ready to be served.
Serve BaNilla Sandwich Cookie along with a hot cup of Espresso Coffee when you have guests coming over for visit., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Rupal_Patel/BaNilla_Sandwich_Cookie_Recipe-1.jpg, 5
Ingredients: tomato,salt,vegetable stock,bay leaf (tej patta),cloves garlic,black peppercorns,onion,cinnamon stick (dalchini),black pepper powder,beetroot,cloves (laung)

Indian Style Beetroot Soup Recipe, 3 Tomatoes - chopped,4 cloves Garlic - crushed,4 cups Vegetable stock,Salt - to taste,2 Whole Black Peppercorns,2 Cloves (Laung),2 Beetroot - grated,1 Onion,1 Bay leaf (tej patta),1 teaspoon Black pepper powder,1/2 inch Cinnamon Stick (Dalchini), 60, Indian, To bgein making the Indian Style Beetroot Soup recipe, dice tomatoes into small pieces and put them in an oven proof pan.
Add crushed garlic onto the tomatoes and drizzle some olive oil.Roast the tomatoes in the preheated oven for 20 minutes.
Make a puree of tomatoes once they have cooled down in a mixer grinder.Now take a big pan for making soup and pour some oil or butter and heat it up.
Add bay leaf, cloves, black peppercorns, cinnamon into the pan and keep stirring till the time you start getting the aroma of the spices.Add finely chopped onion into the pan and cook it for 4-5 minutes till it becomes tender and pink.Add grated beetroot and tomato puree into the pan and cook for 5 more minutes.
Now add vegetable stock, salt and pepper into the pan and cook the soup for 10 to 15 minutes.Taste the soup and adjust the seasoning as per your taste.
Let the soup cool down and make a smooth puree using a blender.
Strain the soup and keep it aside.Heat a saucepan and add the strained soup.
Serve it hot, garnish it with some sesame seeds and coriander leaves.Serve Indian Style Beetroot Soup along with Bean Sprout & Corn Salad for a weekday dinner.
You can also serve this soup as a starter before your Indian meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Beetroot_Soup_Indian_way_.jpg, 11
Ingredients: ginger,ice cubes,carrot,papaya,orange mosambi juice,turmeric powder

Golden Glow Smoothie Recipe, 1/2 teaspoon Turmeric powder (Haldi),1/2 cup Papaya,1 cup Orange - or mosambi juice,1 cup Ice cubes,1 Carrot (Gajar) - grated,1/2 teaspoon Ginger - grated, 20, Continental, We begin making the Golden Glow Smoothie Recipe by peeling the carrots and chopping them into medium sized pieces.Next is to peel the papaya, remove the seeds and cut them also into medium pieces.
Remove the pulp from the orange and add all these ingredients along with the rest that is mentioned above.Blend it into a smooth paste.
Serve the Golden Glow Smoothie Recipe along with Vegetable Rava Upma Recipe (Savory Semolina Breakfast Pudding) for a scrumptious breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Golden_Glow_Smoothie_Recipe_.jpg, 6
Ingredients: salt,coriander (dhania),ginger,mustard seeds,asafoetida (hing),red chilli powder,cloves garlic,gram flour (besan),lemon,sugar,curry leaves,onion,cumin seeds (jeera),turmeric powder,sunflower oil

Jhunka Vadi Recipe - North Karnataka/Maharashtrian Speciality, 1 teaspoon Turmeric powder (Haldi),1 teaspoon Sugar,Sunflower Oil,1/2 teaspoon Mustard seeds,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 Onion - finely chopped,1 cup Gram flour (besan),1 teaspoon Ginger - grated,Coriander (Dhania) Leaves - small bunch,1/4 teaspoon Asafoetida (hing),1 Lemon - juiced,3 cloves Garlic - finely chopped,Sunflower Oil - as needed,1 sprig Curry leaves, 50, Maharashtrian Recipes, To begin making the Jhunka Vadi Recipe, dissolve the gram flour adding a little water at a time to make a thick batter.
Stir in the turmeric powder, lemon juice, asafoetida powder, salt and red chili powder and keep aside.Heat oil in a heavy bottomed pan; add in the mustard seeds, cumin seeds and allow them to crackle.Add in the finely chopped onions, ginger, garlic and sauté until the onions become soft and translucent.Stir in the gram flour mixture to the onions mixture.
Turn the heat to low and keep stirring until the mixture leaves the sides of the pan and the gram flour mixture gets a shiny texture.Turn off the heat and transfer the mixture to greased rectangular pan and spread the mixture evenly.Cut the mixture into square or diamond shapes once the mixture cools.Heat oil in a small pan; add in the sesame seeds and curry leaves and allow it to crackle.
Pour the sesame seeds over the gram flour cake and garnish with chopped coriander leaves and serve.Pour the sesame seeds over the Jhunka Vadi and garnish with chopped coriander leaves and serve.Serve the Jhunka Vadi Recipe as a snack during your tea time with Ginger Cardamom Chai.
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Ingredients: cashew nuts ground,salt,bananas,ghee,jaggery,flour (maida),dry ginger powder,cardamom powder (elaichi),rice flour

Kerala Style Banana Dosa Recipe, Ghee - for cooking,1 teaspoon Dry ginger powder,4 tablespoon Jaggery,2 Ripe Bananas - mashed,1 cup Rice flour,1/2 teaspoon Cardamom Powder (Elaichi),1/2 cup All Purpose Flour (Maida),2 tablespoon Cashew nuts - ground,1 pinch Salt, 40, Kerala Recipes, We begin making the Kerala Style Banana Dosa Recipe by heating jaggery with ¼ cup water into a sauce pan till it dissolves.Mash the bananas into a bowl, add all the other ingredients including the jaggery syrup and add 1 cup water and mix well to form a thick pancake batter.Heat a nonstick pan with ghee and pour a ladle on the hot pan and cook for about 2 minutes on either side and flip it over.
Do the rest to remaining batter.Serve the Kerala Style Banana Dosa Recipe as a snack after school with glass of buttermilk or Mango Lassi Recipe (A Refreshing Mango Drink with Yogurt)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kerala_Style_Banana_Dosa_Recipe.jpg, 9
Ingredients: salt,ginger,sev,jaggery,red chilli powder,dry coconut (kopra),cloves garlic,onion,maharashtrian goda masala,turmeric powder

Khandeshi Sev Bhaji Recipe, 1 Onion - sliced,4 cloves Garlic,Salt - to taste,2 teaspoons Red Chilli powder,3 teaspoons Maharashtrian Goda Masala,1 inch Ginger,1 cup Sev,1/2 cup Dry coconut (kopra),1 teaspoon Jaggery,1 teaspoon Turmeric powder (Haldi), 55, Maharashtrian Recipes, To begin making the Khandeshi Sev Bhaji Recipe, saute the onions on a flat skillet with oil.
Saute until they turn light brown.Allow it to cool down, add onions and the rest of the ingredients to grind to form a smooth paste.Heat a kadai with oil, add turmeric powder and red chilli powder and add the ground paste.Add red chilli powder, turmeric powder and goda masala, cook until the onions turn dark brown.
Add jaggery and cook for 2 more minutes.Add 1 cup of water and salt according to your taste and allow it to boil.
Once the curry begins to boil add sev and simmer for 2 more minutes and serve hot.Serve the Khandeshi Sev Bhaji along with Lasun Batata Poori and Bihari Karela and Aloo Ki Subzi to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/10-oct/Khandeshi_Sev_Bhaji_Recipe-9459.jpg, 10
Ingredients: tomato,salt,kashmiri red chilli powder,kalonji (onion nigella seeds),ginger paste,bay leaf (tej patta),red chilli powder,water,ginger garlic paste,curd,dry red chilli,onion,lemon,button mushrooms,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Methi Mushroom Masala Recipe, 1/4 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),3/4 cup Lukewarm Water,1 teaspoon Ginger Garlic Paste,2 Dry Red Chilli,Salt - to taste,1 teaspoon Lemon juice,1 Onion - chopped,1/4 teaspoon Red Chilli powder,1/2 teaspoon Kashmiri Red Chilli Powder,1 tablespoon Curd (Dahi / Yogurt),200 grams Button mushrooms,1 Bay leaf (tej patta),1/2 teaspoon Ginger - paste,1/4 teaspoon Garam masala powder,1/4 teaspoon Turmeric powder (Haldi),4 teaspoon Sunflower Oil - as required,1/4 cup Homemade tomato puree, 25, North Indian Recipes, To begin making the Methi Mushroom Masala Recipe, firstly wash the mushrooms, in a bowl mix with curd, red chilli powder and ginger paste.
Marinate for 5 minutes.Soak the leaves in water for 5 minutes, strain and set aside.
Heat a small wok with oil, fry the mushrooms and remove after 2 minutes.In the same pan, add bay leaf, kalonji and ginger and garlic paste.
Fry for 1 minute.Fry the onions for few minutes or till they become soft.
Next, add tomato puree, red chilli powder and turmeric powder.
Let it cook for about a minute.After a minute, add warm water, salt and garam masala powder.Let it boil to a semi thick consistency, now add the mushrooms and soaked and strained dry methi leaves.Serve hot immediately with a dash of lime juice and red chilli on top.
Serve Methi Mushroom Masala Recipe along with Palak Raita and Whole Wheat Lachha Parathas for weekly dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Methi_Mushroom_Masala.jpg, 18