anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,bay leaves (tej patta),ajwain (carom seeds),cauliflower (gobi),green peas (matar),carrot,cinnamon stick (dalchini),black pepper powder,coconut oil

Carrot Cauliflower Peas Sabzi Recipe - Gajar Gobi Matar Sabzi, 1 cup Green peas (Matar),Salt - to taste,2 Carrots - cut into 1/2 inch sticks,2 Bay leaves (tej patta),2 cups Cauliflower (gobi),2 inch Cinnamon Stick (Dalchini),1/2 teaspoon Ajwain (Carom seeds),1 teaspoon Coconut Oil - for cooking,1 teaspoon Black pepper powder, 25, North Indian Recipes, To begin making Carrot Cauliflower Peas Sabzi Recipe first Prep all the required ingredients.Heat coconut oil in a pan and once the oil is hot add in all the whole spices, ajwain seeds, bay leaves, cinnamon sticks and saute till the whole spices release a nice aroma.Add in the carrots, cauliflower florets and green peas.
Saute for a minute.Season with salt and sprinkle some water in the pan and stir.Cover and cook till the Gajar and Gobi are almost cooked and until all the flavours are incorporated into the Carrot Cauliflower Peas Sabzi Recipe.
Finally once done, stir in the black pepper powder and toss well to combine.
Once done, check the taste of the Gajar Gobi Matar Sabzi and adjust salt accordingly.Serve this delicately flavoured Carrot Cauliflower Peas Sabzi Recipe with Lahsuni Palak Dal,  Ragi Wheat Phulka and Methi Raita Flavoured With Garlic for a nice comforting diabetic meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/cauliflower_peas_carrot_sabzi/Cauliflower_Peas_Carrot_Sabzi_No_onion_no_garlic_Ayurvedic_Recipe_15_1600.jpg, 9
Ingredients: tomato,cheetos,green chilli,sev,anardana powder (pomegranate seed powder),chaat masala powder,red chilli powder,curd mixed sugar,sweet chutney (date tamarind),green seedless grapes,coriander (dhania) leaves,onion,lahsun ki chutney (red garlic chutney),sweet corn,potato (aloo),boondi spicy,green chutney (coriander mint),taco shells

Taco Chaat Recipe, 1/2 cup Curd (Dahi / Yogurt) - mixed with 1 tablespoon sugar,1/3 cup Green Chutney (Coriander & Mint),2 Potatoes (Aloo) - boiled and chopped,1/3 cup Sweet Chutney (Date & Tamarind),2 sprig Coriander (Dhania) Leaves - chopped,1/2 cup Onions - chopped,2 tablespoons Sweet corn,1 tablespoon Anardana Powder (Pomegranate Seed Powder),1 Green Chilli - chopped (adjustable),3 tablespoons Lahsun Ki Chutney (Red Garlic Chutney),1 tablespoon Green seedless Grapes - chopped,Red Chilli powder - to taste,Chaat Masala Powder - to taste,1/3 cup Tomatoes - chopped,1/3 cup Boondi - spicy,1/2 cup Sev,8 Hard taco shells,1/2 cup Cheetos - crushed, 30, Fusion, To begin making the Taco Chaat recipe, in a large mixing bowl take the chopped potatoes, onion, tomatoes, pomegranate seeds, chopped green grapes, chopped cilantro, green chilies and sweetcorn.Toss them and dress with some chaat masala and red chilli powder.Add all three chutneys according to your taste in the mixture and mix them well.Add sev, spicy boondi and crushed Cheetos in mixture and toss them again.Adjust spices and chutneys according to your taste.To assemble, scoop the mixture filling into each taco shell, then add about 1 tablespoon curd on top.Follow up with little drops of green chutney, garlic chutney and tamarind chutney according to your taste.Sprinkle some chopped cilantro and crushed Cheetos, sev and boondi.
Sprinkle some chaat masala and red chilli powder.
Serve them immediately.Serve Taco Chaat along with Sev Puri and Paneer Stuffed Millet Patties for your house parties or serve it to your sudden guests., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Rupal_Patel/Taco_Chaat.jpg, 18
Ingredients: tomato,salt,cumin powder (jeera),arhar dal (split toor dal),ginger,green chilli,tamarind water,ghee,mustard seeds,asafoetida (hing),kashmiri red chilli powder,amla (nellikai gooseberry),cloves garlic,curry leaves,sugar,coriander (dhania) leaves,coriander powder,turmeric powder

Gooseberry Juice Recipe - Whole Gooseberry Juice, 1 teaspoon Sugar,6 sprig Coriander (Dhania) Leaves - chopped,1 tablespoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),4 cloves Garlic - mashed,Salt - to taste,4 Tomatoes - pureed,1 teaspoon Mustard seeds,1 teaspoon Asafoetida (hing) - a pinch,1/4 cup Arhar dal (Split Toor Dal) - cooked,1/2 teaspoon Kashmiri Red Chilli Powder,1 Green Chilli - slit,6 Amla (Nellikai/ Gooseberry),1 tablespoon Ghee,1/2 cup Tamarind Water,1/4 teaspoon Turmeric powder (Haldi),1 inch Ginger - finely chopped,1 sprig Curry leaves, 40, South Indian Recipes, To begin making Nellikai Rasam, into the pressure cooker, add the whole alma/ nellikai along with 1/2 cup of water, turmeric powder and salt.
Pressure cook for 5 to 6 whistles and turn off the heat.
Allow the pressure to release naturally.Cook the toor dal in a pressure cooker along with 1 cup of water for 4 whistles and turn off the heat.
Allow the pressure to release naturally.
Once done, open the cooker and mash the dal well.
Heat ghee in a large saucepan over medium heat; add the mustard seeds and allow it to crackle.
Add the asafoetida ginger, garlic, and curry leaves and saute for a few seconds.Add the green chillies, tomato puree, tamarind water, cooked alma, cooked toor dal, coriander powder, red chilli powder, turmeric powder, salt and sugar to taste.Add 1 cup of water and bring the rasam to a brisk boil for 4 to 5 minutes until you notice that it is frothing around the edges.
Once boiled enough, check the taste of the Nellikai Rasam and adjust the salt and spices accordingly.Turn off the heat and transfer the Nellikai Rasam to a serving bowl and serve hot.Serve Nellikai Rasam along with Steamed Rice and Elai Vadam, Kovakkai Poriyal Recipe and Spiced Buttermilk for a weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Nellikai_Rasam_Recipe_Amla_rasam_Immunity_Booster_11_1600.jpg, 18
Ingredients: salt,cumin powder (jeera),coriander (dhania) leaves,tandoori masala,red chilli powder,ginger garlic paste,curd,onion,fish nicely bs on pompano),coriander powder,green chillies,garam masala powder,sunflower oil

Fish Tandoori Recipe, 1/2 teaspoon Cumin powder (Jeera),1/4 cup Onions - finely chopped,1 tablespoon Tandoori masala,1 teaspoon Ginger Garlic Paste,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 tablespoon Coriander (Dhania) Leaves - finely chopped,2 Green Chillies - chopped,1 tablespoon Sunflower Oil,2 tablespoons Curd (Dahi / Yogurt),1 Fish - nicely washed with bones on (I used Pompano), 80, North Indian Recipes, To begin making the Fish Tandoori recipe, keep the head and tail on and remove the fins and insides of the fish.Make as many horizontal slits as possible to the fish on both the sides for marinade to go deep inside.
Wash it really well and apply salt on both the sides .Keep for about 10 minutes.
In a bowl, mix together all the marination ingredients together really well including curd, onions, green chiliies, tandoori masala, ginger garlic paste, red chilli powder, garam masala powder, cumin powder, coriander leaves, salt and apply it to the fish on both the sides, pressing the mixture inside the slits really well .Keep it covered for about 40 to 50 minutes for marination.
The longer is better.Preheat you oven to 400 degree Fahrenheit.
Lightly brush the grill with oil and place the fish over the grill.Place your grill on the baking tray and bake for about 20 minutes.To check the fish whether baked well, insert a toothpick and check if it feel soft and light.
If it does, remove the stick out and serve hot.Serve Fish Tandoori Recipe as an appetiser or as a side dish with Posto Chicken and Steamed Rice for your weekday dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Fish_Tandoori.jpg, 13
Ingredients: salt,wheat flour,arhar dal (split toor dal),nutmeg powder,ghee,saffron strands,jaggery,gram flour (besan),cardamom powder (elaichi),sunflower oil

Puran Poli Recipe | Gujarati & Maharastrian | Sweet Spiced Stuffed Paratha With Jaggery, Ghee - for cooking/ serving,1/4 teaspoon Salt,1 cup Arhar dal (Split Toor Dal),1 teaspoon Cardamom Powder (Elaichi),2 tablespoons Gram flour (besan) - or more if required,2 cups Whole Wheat Flour,10 Saffron strands,3/4 cup Jaggery,1/2 teaspoon Nutmeg powder,2 tablespoons Sunflower Oil, 80, Gujarati Recipes﻿, To begin making the Gujarati Puran Poli Recipe, we will first make the dough.
Add whole wheat flour into a large bowl; add salt and combine it with little water at a time and knead until the dough gathers together to form a firm dough yet soft dough.
Add the 2 tablespoons of oil to coat the dough and knead for a couple of more minutes until smooth and firm.
Cover and let the dough sit in a cool place until we get the puran filling ready.
Divide the dough into 6 portions.Soak the dal for 15 to 20 minutes in water.Add the soaked dal with 1-1/4 cups of water (includes the soaked water) into the pressure cooker and pressure cook for 4 to 5 whisltes and turn off the heat.
Allow the pressure to release naturally.
Once the pressure releases, give the dal a quick mash.The next step is the make the puran filling.
Into a heavy bottomed pan, add the cooked dal, and jaggery.Keep stirring until the jaggery dissolves completely.Stir in the saffron, cardamom and nutmeg to the jaggery mixture until well combined to make the puran poli filling.
Add the besan at this point and mix it into the dal mixture and ensure it blends well without any lumps.Continue stirring the puran poli mixture until the dal mixture begins to thicken and leaves the sides of the pan.At this point turn off the heat and allow the puran poli mixture to cool completely.
Divide the dough and puran mixture into 6 portions.Keeping a little flour for dusting handy on a plate; roll out the puran poli dough into 3 inch diameter circles.Place a portion of the puran poli mixture into the center of the circle.Bring edges of the circle towards the center and fold over to cover the entire filling; making sure the edges are all sealed well by pinching them together if there is any opening.Flatten the stuffed dough; dust over a little flour and roll gently into a 4 to 6 inch diameter circle taking care not to put too much pressure as the puran can come out of the dough.Preheat a skillet on medium high; place the rolled puran poli onto the skillet to cook until golden brown on both sides.
At this point you can cook it along with ghee to make the puran poli crisp and delicious.
Or you can make a dry puran poli and serve it along with ghee.Repeat the above process for all the remaining dough and puran portions.Serve the Gujarati Puran Poli hot with ghee smeared on the top as it is or along with Undhiyu and Gujarati Kadhi to make a delicious meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Gujarati_Maharastrian_Puran_Poli_Recipe_1_1600.jpg, 10
Ingredients: coconut milk,sweet spicy red chilli sauce (tomato chilli sauce),spring onion greens,ginger,vegetable stock,salt,corn flour dissolved,soy sauce,carrot,spring onion (bulb greens),garlic,black pepper powder,tofu,turmeric powder,green chillies,garam masala powder

Ginger Garlic Tofu Curry Recipe, 1 teaspoon Corn flour - dissolved in 2 tablespoon water,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,Salt - to taste,3 Garlic - crushed,1 inch Ginger,1 Carrot (Gajjar) - chopped,1/4 cup Spring Onion Greens - chopped,150 grams Tofu - cubed,1/4 cup Coconut milk,1/2 cup Vegetable stock,Black pepper powder - according to your taste,1 teaspoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce),1 teaspoon Soy sauce,2 Green Chillies - chopped,1/4 cup Spring Onion (Bulb & Greens) - whites, 45, Indian, To begin making Ginger Garlic Tofu curry, heat 1 tablespoon oil in a pan.
Add crushed ginger and garlic and cook it till it turns golden brown.Once it is done, add chopped spring onion whites, greens and chilies into the pan.
Stir it well.Add chopped carrot and mix it properly.
Add turmeric powder, tomato chili sauce and pepper powder.
make sure everything is mixed properly.Add soya sauce, vegetable stock and coconut milk and stir everything nicely.
Cover the pan and cook it for about 10 minutes.
Add tofu cubes and salt according to your taste.
Let it cook for about 10 minutes more.Add corn flour dissolved water and cook for another 2 minutes.
Switch off the heat and transfer it to a serving bowl., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preeti_Tamilarasan/Ginger_Garlic_Tofu_Curry_Recipe.jpg, 16
Ingredients: baking powder,salt,date syrup,eggs,apricots,milk,muesli,oats flour,cinnamon powder (dalchini)

Muesli and Oats Waffle with Apricots Recipe, 1 teaspoon Baking powder,1 tablespoon Date syrup,1/2 cup Muesli,1 teaspoon Cinnamon Powder (Dalchini),1 cup Apricots,1 Whole Egg,1/2 cup Milk,1 pinch Salt,1 cup Oats Flour, 40, Continental, We begin making the Muesli and Oats Waffle with Apricots Recipe by heating your waffle machine for about 10 minutes.Meanwhile mix in the batter for the waffle with all the ingredients mentioned above.
Mix well till it combines and becomes a thick batter.Pour a ladle on to your waffle machine and spread the batter evenly and do not over pour it.
You can sprinkle few muesli on top.
Close and cook till it cooks and becomes brown.Take the waffle out and then place it on a wire mesh.
Or you can serve it immediately.Serve the Muesli and Oats Waffle with Apricots Recipe topped up with some date syrup, apricots and apples for your morning breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Muesli_and_Oats_Waffle_with_Apricots_Recipe_.jpg, 9
Ingredients: clove powder (laung),basmati rice,salt,bay leaves (tej patta),cardamom (elaichi) podsseeds,fennel seeds (saunf),ajwain (carom seeds),prawns deveined,red chilli powder,curd,cinnamon stick (dalchini),onion,lemon,mint leaves (pudina),turmeric powder,cloves (laung),star anise,sunflower oil

Prawns Biryani Recipe, 1 tablespoon Red Chilli powder,1 tablespoon Ajwain (Carom seeds),2 cups Basmati rice,Salt - to taste,4 Cloves (Laung),1 Star anise,5 Cardamom (Elaichi) Pods/Seeds,5 Clove powder (Laung),1 Cinnamon Stick (Dalchini),2 Bay leaves (tej patta),3 Cardamom (Elaichi) Pods/Seeds,1-1/2 cups Prawns - cleaned and deveined,1/4 tablespoon Turmeric powder (Haldi),1/2 cup Curd (Dahi / Yogurt),1 cup Mint Leaves (Pudina) - chopped,4 Cinnamon Stick (Dalchini),2 Onions - finely sliced,1 tablespoon Fennel seeds (Saunf),Sunflower Oil - as required,1/2 Lemon, 60, Indian, To begin making the Prawns Biryani recipe, firstly dry roast the ingredients mentioned under Biryani Masala like the ajwain seeds, fennel seeds, cinnamon, cardamom and cloves and grind them into a fine powder.Add oil in a wok/kadhai and saute the onions on medium heat till the onions are brownish and crispy.Soak basmati rice in water for about 30 minutes.In a mixing bowl, add cleaned and deveined prawns, turmeric powder, 1 tablespoon of biryani masala, red chilli powder, half lemon juice, 1/2 teaspoon of salt, 1/2 cup of chopped mint leaves, 1/2 of the fried onions and curd.Combine everything well with the prawns and set aside for about an hour.In a medium sized saucepan, add 5 cups of water, 1 tablespoon of biryani masala, cloves, cinnamon, bay leaves, 1/4 cup of mint leaves, 1 tablespoon of oil and remaining salt.Boil water over high flame.To the boiling water, add the soaked rice and cook on high flame for about 4 to 5 minutes.Do not overcook the rice.
Overcooking rice may make them mushy and rice might break.Drain the water from the rice immediately and set aside.Meanwhile, in another medium wide saucepan, spread the remaining half tablespoon of oil on the bottom of the panSpread the marinated prawns as the bottom layer of the pan.Add half of the remaining fried onions and spread them evenly above the prawns.
Sprinkle the mint leaves evenly.
Layer the rice over the prawn masalas and spread them evenly.Garnish with the leftover fried onions.
Dissolve a pinch of saffron in hot water and pour them on top of the layered rice.Cover the pot with the lid and cook the layered rice on high flame for about 10 minutes.
Do not open the lid while cooking.Reduce the flame and cook the biryani for about 20 minutes.Turn off the heat and remove the lid after 15 minutes of resting time.Combine the biryani well such that the masalas and rice is well combined .
Do not stir hard as rice might break.Garnish with cilantro and it is ready to be served.
Prepare this spicy Prawn Biryani and serve it with Tadka Raita, Tomato Onion Cucumber raita or any other raita of your choice for a perfect weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Prawns_Biryani.jpg, 18
Ingredients: cheese,salt,britannia,eggs,cucumber,rye bread other meal bread,butter,pepper

Rye Breakfast Sandwich With Cucumber And Eggs Recipe, 4 Rye Bread - or any other whole meal bread,1 teaspoon Butter,1 tablespoon Britannia Cream Cheese - at room temperature,2 Whole Eggs - boiled and crumbled,Salt and Pepper - to taste,1 Cucumber - thinly sliced, 30, Continental, To begin making the Rye Breakfast Sandwich With Cucumber And Eggs Recipe, first prepare the sandwich filling.In a small bowl, add the crumbled eggs and cream cheese.
Stir well to combine.To make the sandwich, take two slices of bread and butter them lightly.
Place a layer of thinly sliced cucumber on each slice.
Spoon the the egg mixture on the cucumber layer and spread evenly.Sprinkle some salt and pepper and close the sandwiched with the remaining slices of bread.Slice the sandwich through the middle either horizontally or diagonally and serveServe the Rye Breakfast Sandwich With Cucumber And Eggs for breakfast along with Muskmelon (Kharbuj) Juice.
It can also be packed your kids school lunch box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Rye_Breakfast_sandwich_with_Cucumber_and_Eggs.jpg, 8
Ingredients: tomato,del monte tartare dip,cumin powder (jeera),spring onion greens,coriander (dhania) leaves,red chilli powder,virgin olive oil,wheat flour tortilla ( diameter),onion,garlic,rajma (large kidney beans),lemon,cheese (cheddar mexican cheese),flour (maida),dried oregano

Enchiladas Stuffed With Beans and Tartare Dip Recipe, 2 teaspoons Extra Virgin Olive Oil,1 Spring Onion Greens - for garnish (optional),2 Garlic - minced,1 teaspoon Cumin powder (Jeera),5 Tomatoes - blanched,2 tablespoons Cheese - shredded (cheddar or Mexican cheese),1 tablespoon All Purpose Flour (Maida),1/2 cup Rajma (Large Kidney Beans) - cooked and drained,1 Onion - chopped,6 Whole Wheat Flour Tortilla - (about 5 to 6 inches in diameter),3 tablespoons Del Monte Tartare Dip,Coriander (Dhania) Leaves - handful,1/2 teaspoon Lemon juice,1 Tomato - chopped,1/2 teaspoon Red Chilli powder,1 teaspoon Dried oregano, 45, Mexican, To begin making the Bean and Tartare Dip Enchiladas first make the sauce.
Heat oil in a saucepan.Add half of the chopped onion, garlic and sauté for a few seconds.
Add the flour and sauté for a few seconds more.Add the crushed tomatoes and whisk so that lumps do not form.
Add little water if required to make a thick sauce.Add the cumin powder, chilli powder, oregano and salt.
Cook for 3 to 4 minutes.
Take off the heat and keep side till required.In a small bowl mix the leftover onion, chopped tomatoes, coriander, beans and Del Monte Tartare dip.
Pre-heat the oven to 200 degree Celsius.Lightly grease a 1L square or rectangle baking dish and spread a large ladleful of the sauce over the base.Warm the tortillas.Place about 2 tablespoon of the filling along the centre of each tortilla.
Roll tightly.
Place the tortillas snugly in the baking dish.Spread sauce over the rolled tortillas such that it covers the top.
Sprinkle the cheese on top of the sauce.Bake for about 15 minutes, till the cheese melts and the sauce bubbles.
Take out of the oven and serve Bean and Tartare Dip Enchiladas immediately.Serve Bean And Tartare Dip Enchiladas along with Baked Mexican Rice for a weekend night dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/1main_Bean_and_Tartare_dip_Enchiladas_4.jpg, 15
Ingredients: tomato,pav bhaji masala,cumin powder (jeera),ginger,black salt,green chilli,salt,namak para,coriander (dhania) leaves,sev granish,potato (aloo),chaat masala powder,red chilli powder,onion,lemon,garam masala powder,sunflower oil

Banarasi Tomato Chart Recipe - Spicy Tomato Chaat, 2 Potato (Aloo) - boiled and mashed,1 Green Chilli - finely chopped,4 Tomatoes - finely chopped,1 teaspoon Cumin powder (Jeera),Salt - to taste,1/2 cup Sev - to granish,1 teaspoon Lemon juice,1 teaspoons Garam masala powder,1 teaspoon Red Chilli powder,1 Onion - finely chopped,1 tablespoon Sunflower Oil,1/2 teaspoon Black Salt (Kala Namak),1 inch Ginger - finely chopped,1/2 cup Namak Para - to garnish,1/4 cup Coriander (Dhania) Leaves - to garnish,1 teaspoon Chaat Masala Powder,2 teaspoons Pav bhaji masala, 30, North Indian Recipes, To begin making the Banarasi Tamatar Chaat Recipe, keep all the ingredients ready.
In a kadai, heat oil on medium flame, add the onion, green chilli and ginger and saute for 3 to 4 minutes until the onions turn transparent.Once the onions are nice and soft, add the chopped tomatoes and give it a mix.Cover and continue to cook for about 5 minutes, until the tomatoes have softened and are completely mushy.Now that the onion-tomato mix has come together, add the mashed potatoes and mix it well until the mixture comes together.Season the onion-tomato-potato mixture with the dry masala - pav bhaji masala, garam masala, cumin powder, red chilli powder, chaat masala, black salt and salt.Give the Banarasi Tamatar Chaat a good stir, let it cook for another 2 minutes and turn off the heat.Add freshly squeezed lemon juice and garnish the Banarasi Tamatar Chaat with namak para, sev and coriander leaves.
Serve this Banarasi Tamatar Chaat Recipe along with Dahi Bhalla Papdi (Puri) Chaat Recipe and Chole Aloo Tikki Chaat Recipe (An Indian Street Food Snack) at your chaat party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Banarasi_Tamatar_Chaat_Recipe.jpg, 17