anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,kalonji (onion nigella seeds),pabda fish,coriander powder,mustard oil,coriander (dhania) leaves,potato (aloo),red chilli powder,water,cumin seeds (jeera),ginger paste,turmeric powder,green chillies

Pabda Macher Kalo Jeera Diye Recipe - Bengali Pabda Fish Curry, 2 Green Chillies,Water - as required,1 teaspoon Ginger - paste,Salt - to taste,2 teaspoons Turmeric powder (Haldi),1 teaspoon Cumin seeds (Jeera),1 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,2 tablespoons Coriander (Dhania) Leaves - chopped,1/2 cup Mustard oil,3 Pabda fish,1 Tomato - chopped,1 Potato (Aloo) - sliced, 60, Bengali Recipes, To begin making the Pabda Macher Kalo Jeera Diye recipe, firstly wash and clean the fish.
In a bowl, combine the fish along with salt and 1 teaspoon of turmeric powder and marinade for 30 minutes.Heat oil in a heavy bottomed pan on medium flame and shallow fry the fish, cover and cook.
Flip the fish to the other side and cook them till they change the colour and turn a little crisp.Once cooked, transfer to a plate and keep aside.Now in the same pan, heat oil on medium flame, add the potatoes, salt to taste and a little turmeric powder.Let it cook till the potatoes become crisp and golden in colour.
This will take about 8-10 minutes.
Once it is cooked, drain on an absorbent paper, and keep it aside.Next in a small mixing bowl, combine turmeric powder, red chilli powder, cumin powder and coriander powder, 1/2 cup of water and let it sit for 5 minutes.
This makes the spice mix for the Pabda Macher Kalo Jeera Diye recipe.Next in the remaining oil in the pan, add nigella seeds, chopped tomatoes and green chillies.
Cook them till the tomatoes turn soft and mushy.
This will take about 5 minutes.
Once the tomatoes are soft, add the ginger paste and mix everything well.
After about 2 to 3 minutes, add the Pabda Macher Spice Mixture.Adjust the consistency of the curry to your liking, and allow it to boil.
Once it starts boiling, add salt, fried fish and and let it cook for about 3-4 minutes minutes.Once done, switch off the heat, add the roasted potatoes and garnish with coriander leaves.
Your Pabda Macher Kalo Jeera Diye is ready to be servedServe Pabda Macher Kalo Jeera Diye along with Steamed Rice and Kachumber Salad for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jhumu.here-gmail.com/Pabda_Mach_Kalo_Jeera_Diye__Pabda_Fish_Curry.jpg, 14
Ingredients: cheese,strawberry compote pie filling,britannia,flour (maida),digestive biscuit,sugar,vanilla,eggs,butter

Strawberry Cheesecake Bars Recipe, 1/4 cup Strawberry Compote - or pie filling,150 grams Digestive biscuit,1 teaspoon Vanilla Extract,1 Whole Eggs,1/4 cup Sugar,180 grams Britannia Cream Cheese,2 teaspoons All Purpose Flour (Maida),50 grams Butter, 80, Continental, We begin making the Strawberry Cheesecake Bars Recipe by preheating the oven to 180 degree Celsius for 10 minutes.Crumble the biscuit to a coarse mixture, add melted butter and mix till it becomes like a wet sand like, then layer it on a rectangular ceramic tray, press it tightly till the mixture is even and has a uniform layer.
Refrigerate for 10 minutes.Mix the cream cheese, sugar, 1 egg and vanilla essence in a mixing bowl.
Using a Hand blender, blend it till it is fluffy and thick.
Add flour and beat it again for 2 minutes.
Then add the berry compote and swirl it around.Take the tray and pour the cheesecake batter on top and set it evenly, Put it in the oven for 30 minutes.
Till you see a golden brown layer on top.Once it is baked, take it out and cool it down completely, and refrigerate for about 1 hour.
Then using a knife cut them into bars and serve.Serve the Strawberry Cheesecake Bars Recipe as Snack after school or as party dessert after a meal of Chicken Crepe Lasagne Recipe or Zucchini Roll Up Lasagne Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Strawberry_Cheesecake_Bars_Recipe.jpg, 9
Ingredients: baking powder,salt,corn flour,ginger,cauliflower (gobi),cloves garlic,soy sauce,spring onion (bulb greens),black pepper powder,red chilli sauce,sesame seeds (til seeds),green bell pepper (capsicum) diamond,sunflower oil

General Tso's Cauliflower Recipe, 1 Cauliflower (gobi) - cut into florets,Sesame seeds (Til seeds) - for garnishing,Salt - to taste,1/2 teaspoon Baking powder,Sunflower Oil - for shallow frying,1 Green Bell Pepper (Capsicum) - cut into diamond,Black pepper powder - to taste,1/2 cup Corn flour,1 teaspoon Soy sauce,1 teaspoon Honey,2 inch Ginger - finely chopped,Spring Onion (Bulb & Greens) - to garnish,2 tablespoons Corn flour,3 cloves Garlic - finely chopped,2 tablespoon Red Chilli sauce, 45, Hunan, We begin making the General Tso's Cauliflower Recipe by blanching the cauliflower florets in a saucepan with enough water, cook the cauliflower till it is half done.
Drain the cauliflower and toss it with some oilToss the blanched cauliflower florets with cornstarch, baking powder,salt, and pepper.
Heat a shallow pan with 2 tablespoon oil.fry the florets till it is crispy.Heat a shallow frying pan with little 4 tablespoon oil , fry the florets till it is crispy and light brown.Take another pan and heat oil, add ginger, garlic, and capsicum.
Saute till it is done.Mix the cornstarch with the rest of the sauces mentioned in the list with 1/2 cup of water in a mixing bowl and add it to the pan slowly.
keep mixing it gradually in order to prevent it from forming a lump, let it thicken and then add the crispy florets.
Give it a toss.Garnish with sesame seeds and spring onions and serve hot.Serve the crispy General Tso's Cauliflower Recipe as a party appetizer , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-7/Chinese_General_Tsos_Cauliflower_Recipe-4.jpg, 13
Ingredients: salt,mustard oil,asafoetida (hing),mustard seeds,fennel seeds (saunf),amchur (dry mango powder),red chilli powder,cumin seeds (jeera),coriander powder,turmeric powder,green chillies

Mirchi Ke Tipore Recipe - Green Chilli Stir Fry, Salt - to taste,1 tablespoon Cumin seeds (Jeera),3 tablespoons Mustard oil,2 tablespoon Fennel seeds (Saunf),1 tablespoon Amchur (Dry Mango Powder),1/4 tablespoon Red Chilli powder,1-1/2 tablespoon Coriander Powder (Dhania),200 grams Green Chillies - (big one),1 tablespoon Mustard seeds,1/2 tablespoon Turmeric powder (Haldi),2 pinch Asafoetida (hing), 18, Rajasthani, To begin making the Mirchi Ke Tipore Recipe, firstly heat oil in a heavy bottomed pan.Once the oil is heated, add asafoetida, mustard seeds, cumin seeds and fennel seeds.
Cook them for about 10 to 15 seconds.After 10 to 15 seconds, add the chopped green chillies (big one).
Cook them for about 3 minutes or till the green chillies becomes soft.Once they become soft, add all the masalas including turmeric powder, red chilli powder, dry mango powder and salt.Mix everything properly and cook it for more 3 minutes.
Once the masala is cooked and well coated with the mirchi, switch off the gas and serve hot.Serve Mirchi Ke Tipore along with Panchmel Dal, Mooli And Wadi Ki Sabzi and Phulkas for a weekday meal with your friends and family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Mirchi_ke_Tipore.jpg, 11
Ingredients: ginger,peanut butter smooth chunky,soy sauce,brown sugar (demerara sugar),coconut milk,red chilli sauce

Peanut Chilli Dipping Sauce Recipe, 1/2 cup Peanut Butter - smooth or chunky,1-1/2 tablespoons Soy sauce,1 inch Ginger - grated,1 tablespoons Brown Sugar (Demerara Sugar),1 teaspoon Red Chilli sauce,100 ml Coconut milk, 10, Continental, To make the Peanut Chilli Dipping Sauce Recipe, get all the ingredients ready first.Make fresh peanut butter to have a delectable freshness in the recipe.
You can either keep this crisp and chunky or very smooth like a cream, depending on how the family and friends prefer.
I a mixing bowl add coconut milk, ginger, peanut butter, red chilli sauce, brown sugar and soy sauce and whisk until well combined and smooth.
Pour the Peanut Chilli Dipping sauce into a serving bowl and serve.Serve Peanut Chilli Dipping Sauce Recipe as a dip along with Vegetable Ragi Momo Recipe and Paneer Satay Recipe fo your next party., https://www.archanaskitchen.com/images/archanaskitchen/World_Dips/Peanut_and_Chilli_Dip_Dipping_Sauce-2.jpg, 6
Ingredients: salt,cumin powder (jeera),red chilli powder,cloves garlic,sriracha sauce,virgin olive oil,kabuli chana (white chickpeas),lemon,sesame seeds (til seeds) water

Sriracha Hummus Recipe - Sriracha Flavoured Middle Eastern Dip, 1/2 teaspoon Cumin powder (Jeera),Salt - to taste,3 tablespoons Sriracha sauce,1-1/2 cups Kabuli Chana (White Chickpeas) - soaked overnight,2 tablespoon Sesame seeds (Til seeds) - soaked in warm water,2 tablespoons Lemon juice - freshly squeezed,1/4 cup Extra Virgin Olive Oil,1/2 teaspoon Red Chilli powder,6 cloves Garlic, 515, Middle Eastern, To begin making the Sriracha Hummus, wash and soak the kabuli chana/chickpeas overnight.Pressure cook the drained kabuli chana/Chickpeas for 6 whistles, turn down the heat and continue to cook for 10 more minutes and then turn off the flame.
The chickpeas should be soft and well cooked.Allow the pressure to release naturally.
Drain the excess water from the cooked chickpeas and set aside.In a mixer jar, combine the boiled kabuli chana/chickpeas, sriracha sauce, garlic, soaked sesame seeds, cumin powder, red chilli powder, salt, lemon juice and olive oil.
Grind this mixture and check if water is required to get a smooth, thick consistency dip.
Garnish with olive oil and sprinkle some red chili powder.
Serve the Sriracha Hummus with Whole Wheat Pita Bread Recipe or Homemade Pita Bread Recipe and Lebanese Chickpea Falafel Recipe as a part of your weekend brunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Sriracha_Hummus_Recipe_.jpg, 9
Ingredients: baking powder,salt,raisins,badam (almond),dark chocolate,eggs,brown sugar (demerara sugar),flour (maida),butter

Chocolate Almond Raisin Cookie Recipe, 1/2 cup Badam (Almond) - blanched and chopped,1-1/2 cups All Purpose Flour (Maida),1 teaspoon Baking powder,1/2 cup Dark chocolate - chopped,1/4 cup Raisins,1/4 teaspoon Salt,1/2 cup Brown Sugar (Demerara Sugar),1/2 cup Butter - softened,2 Whole Eggs, 65, Continental, To begin making the Chocolate Almond Raisin Cookie Recipe.
first preheat the oven to 180 C and line a baking sheet with parchment paper.In a bowl sift the flour, baking powder and salt.
Keep aside.
In another mixing bowl, beat the butter and sugar until light and fluffy.
Add the egg one at a time and beat well into the butter mixture.
Gradually beat in the flour mixture, raisins and almonds until just combined.
Take care not to over beat the cookie dough.Shape the Chocolate Almond Raisin Cookie dough into round lemon size balls and slightly flatten them.
Place the cookies on the baking tray and into the preheated oven.Bake Chocolate Almond Raisin Cookie for about 12 minutes until golden.
Once golden, remove from the oven and allow it to be on the cookie sheet for a few more minutes and then transfer to a wire rack to cool completely.The cookies will get crisp in the cooling process.Store the Chocolate Almond Raisin Cookie in airtight containers and serve as a snack with tea or coffee.Serve Chocolate Almond Raisin Cookie Recipe as an after school snack to your kids along with Banana Orange & Spinach Smoothie Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cookies/Chocolate_Almond_Raisin_Cookie_Recipe-1.jpg, 9
Ingredients: ginger,cardamom (elaichi) podsseeds,fennel seeds (saunf),green peas (matar),water,cloves garlic,black peppercorns,coriander (dhania) seeds,onion,methi seeds (fenugreek seeds),poppy seeds,cinnamon stick (dalchini),dry red chillies,button mushrooms,rolled oats instant oats

Savory Oatmeal Bowl with Chettinad Mushroom and Green Peas Stir Fry Recipe, 1 Onion - sliced,1 teaspoon Poppy seeds,1/4 cup Rolled Oats Or Instant Oats - 40 grams,1 inch Cinnamon Stick (Dalchini),1 1/2 cup Water,1 cup Button mushrooms - sliced,1/2 Green peas (Matar),1 Cardamom (Elaichi) Pods/Seeds,1 inch Ginger,1 teaspoon Fennel seeds (Saunf),2 Dry Red Chillies,1 teaspoon Coriander (Dhania) Seeds,1 teaspoon Methi Seeds (Fenugreek Seeds),4 cloves Garlic - chopped,1 teaspoon Whole Black Peppercorns, 35, World Breakfast, We begin making the Savory Oatmeal Bowl with Chettinad Mushroom and Green Peas Stir Fry Recipe by roasting the spices for the chettinad masala and grinding into a smooth powder.Next to stir fry the mushrooms, take a pan with oil add the chopped ginger and garlic, allow them to fry for few minutes.Then add in the onions, saute till it becomes translucent and slight brown.
Next add in your chopped mushroom and saute till it releases all the water and cooks well.At this point you can add in your ground masala and green peas and mix it well.
Stir fry till the raw smell of the masala goes away and keep it aside.Now to make the oats, take a sauce pan, add in the oats and water and by using whisk keep stirring till it thickens.
Make sure it does not form a lump.
This will take you about 5 minutes.To plate, take a wide bowl, add in your oats mixture and drop you’re topping on top and serve.Serve the Savory Oatmeal Bowl with Chettinad Mushroom and Green Peas Stir Fry Recipe as a morning breakfast or just as an evening snack with a glass of Cantaloupe (Melon) Juice Recipe or Qahwa | Arabic Coffee Recipe to complete your meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Savory_Oatmeal_Bowl_with_Chettinad_Mushroom_and_Green_Peas_Stir_Fry_Recipe_.jpg, 15
Ingredients: baking powder,corn flour,baking soda,vivatta maida,lemon,caster sugar,lemon,buttermilk,icing sugar,butter

Lemon Buttermilk Cake Recipe, 2 Lemons - juiced,1 cup Vivatta Maida,3 tablespoons Lemon zest,1-1/2 cups Icing Sugar,2 tablespoons Lemon juice,1/4 cup Caster Sugar,1 cup Butter (unsalted),1 cup Corn flour,1/4 teaspoon Baking powder,1/4 teaspoon Baking soda,1/2 cup Caster Sugar,2 cups Buttermilk, 40, Continental, To begin making Lemon Buttermilk Cake Recipe, preheat oven to 180C and grease a loaf tin with butter and dust with flour.Sift the corn and plain flour into a mixing bowl along with baking powder and baking soda.In another mixing bowl beat sugar with butter until light and fluffy.
Stir in lemon zest and set aside.Add a half teaspoon of lemon juice into buttermilk and mix well.Now add the flour mixture into the sugar butter mixture alternating with buttermilk and mix well until combined.Transfer the batter into the prepared pan and bake in preheated oven for about  40 to 50 minutes or until a skewer inserted into the centre comes out clean.Cool the cake on a wire rack with a baking tray underneath it.To make the syrup put all ingredients in a saucepan and cook until sugar is dissolved.Pierce the cake with a skewer and pour the syrup all over the cake while it is still warm.To make the icing add the lemon juice gradually into the icing sugar until desired consistency.
Pour the icing over the cake and let the extra drizzle down into the tray.
Sprinkle some lemon zest if desired, slice and serve the cake.Serve Lemon Buttermilk Cake Recipe along with Hot Coffee Latte Recipe and Lemon And Rosemary Shortbread Cookies Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sapanabehl/Lemon_Buttermilk_Cake.jpg, 10
Ingredients: salt,red bell pepper (capsicum),vegetable stock,parangikai pumpkin,milk,cloves garlic,virgin olive oil,red chilli flakes

Roasted Red Pepper and Pumpkin Soup Recipe, 1 tablespoon Extra Virgin Olive Oil,500 grams Kaddu (Parangikai/ Pumpkin) - peeled and diced,2 cloves Garlic,2 Red Bell pepper (Capsicum) - diced,Salt - to taste,1 cup Vegetable stock,Red Chilli flakes - to taste,1/2 cup Milk, 45, Continental, To begin making the Spicy Roasted Pepper and Pumpkin Soup Recipe we will first roast the pumpkins and the red peppers in a wok.Heat a teaspoon of olive oil into a wok; add in the garlic, the red peppers and the pumpkin.
Sprinkle some salt and saute for a few minutes until you notice the peppers and pumpkin are cooked and are getting soft.Once the pepper and pumpkin have softened, allow it to cool a bit before we can blend all the ingredients.
Although if you have a blender that can take in heat, then you can blend it right away.Add all the ingredients into the blender along with the roasted pumpkin and peppers.
Blend adding little stock and milk at a time to make a smooth puree.
 Adjust the consistency of the soup by add more milk or water or stock.
Check the salt levels and adjust to suit your taste.Warm the Roasted Pepper and Pumpkin Soup just when you are ready to serve topped with some crushed black pepper for those cold winter nights.Serve the Roasted Pepper and Pumpkin Soup as a weeknight dinner or even for the holiday parties., https://www.archanaskitchen.com/images/archanaskitchen/World_Soups/Roasted_Pepper_and_Pumpkin_Soup_Recipe-4.jpg, 8
Ingredients: sabudana (tapioca pearls),coriander (dhania) leaves,soy sauce,cloves garlic,water,garlic,mixed vegetables(have used cabbage,black pepper powder,sunflower oil

Vegetarian Sago Dumpling Recipe, 1/2 cup Water - (adjust),1 tablespoon Soy sauce,1 Shallots - finely chopped,Coriander (Dhania) Leaves - few,1 cup Mixed vegetables - finely chopped (I have used cabbage,1/2 teaspoon Black pepper powder,1 tablespoon Garlic - lightly crushed,3 cloves Garlic,Sunflower Oil - as needed,1/2 cup Sabudana (Tapioca Pearls),2 tablespoons Sunflower Oil, 65, Thai, To begin making the Vegetarian Sago Dumpling Recipe, first soak sago/tapioca pearls in 1/2 cup of  hot water till the sago turns translucent.
Remember not to over-soak the pearls, else, the dough turns soggy.Mince garlic, cilantro leaves.
You can take a couple of cilantro roots as well.
Add finely chopped onion and mix together.Put a  Kadai/wok on medium flame and heat oil.
Add the minced mixture, saute until the onion turn translucent and soft.Once the onions are soft, add finely chopped cabbage, carrot and beans.
Stir well to combine.Next add soy sauce and pepper powder.
Saute till all the ingredients are combined well.
Turn off the heat.
Keep aside and let the filling cool down completely.Meanwhile, take all the soaked sago in a bowl after draining water, wet you hands thoroughly, knead for 2 - 3 minutes until very pliable.Wet your  hands and take a small amount of dough, flatten and make a disc shape of around 6 cm.
Place 1 teaspoon of the vegetable filling in the center, then close the flattened disc carefully and shape into a round ball.Keep the ball on a lightly greased plate.
Repeat the process with the remaining dough and the filling.
Now ready the steamer for cooking these balls.Before placing the balls in the steamer, brush the steamer plate with oil.
Steam them for 15 minutes or till the sago becomes soft and transparent.
The time required for steaming might vary upon the thickness of the wrapping.Meanwhile, prepare the garlic oil by heating oil in a tadka pan and add crushed garlic to it.
Saute the garlic until brown and turn off the heat.
Remove the garlic from the oil.
The garlic oil is ready.Remove the Vegetarian Sago Dumpling from the steamer once the tapioca covering is soft and translucent by dipping a spoon into the oil in order to prevent the dumplings from sticking to the spoon.Brush each dumpling with garlic oil.
Garnish with fresh cilantro and serve hot.Serve Vegetarian Sago Dumpling Recipe during evening, along with with drizzled garlic oil and soy sauce for snack or as a side with Thai Basil Vegetarian Fried Rice with Pineapple to make a meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/firsttimercook/Sago_Dumpling_Veg.jpg, 9
Ingredients: cashew nuts,salt,coriander (dhania) leaves,virgin olive oil,cloves garlic,black pepper powder,green zucchini spiralized noodles

Zoodles Tossed In Cashew Cilantro Pesto Recipe (Vegan), 1 cup Coriander (Dhania) Leaves,2 Green zucchini - spiralized into thin noodles,2 cloves Garlic,Salt - to taste,1/4 cup Cashew nuts,2 cloves Garlic - finely chopped,2 tablespoons Extra Virgin Olive Oil,1/4 teaspoon Sea salt,1 teaspoon Extra Virgin Olive Oil,Black pepper powder - a pinch, 20, Italian Recipes, To begin making Zoodles Tossed In Cashew Cilantro Pesto Recipe, clean and spiralize the zucchini to thin noodles using a vegetable spiralizer and keep aside.You can alternatively slice the zucchini to thin and long juliennes.To prepare the cashew cilantro pesto, add all the ingredients mentioned to make pesto into a mixer grinder and prepare a smooth paste using little water and keep aside.Heat oil in a pan, sauté the garlic till golden.
Add the zucchini and toss it for a minute and switch off the flame.Once the zucchini gets little colder, add the prepared pesto and mix well.Garnish with a sprig of coriander leaves and serve the Zoodles Tossed In Cashew Cilantro Pesto Recipe.Serve the Zoodles Tossed In Cashew Cilantro Pesto Recipe along with Roasted Tomato and Pumpkin soup for light weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Zoodles_Tossed_In_Cashew_Cilantro_Pesto_Recipe_Vegan.jpg, 7
Ingredients: tomato,coconut milk,cumin powder (jeera),ginger,salt,red chilli powder,cloves garlic,kabuli chana (white chickpeas),onion,coriander powder,turmeric powder,garam masala powder

Chickpea Tikka Masala Recipe, 1 cup Kabuli Chana (White Chickpeas) - soaked overnight in water,1 tablespoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),1 inch Ginger - chopped,Salt - to taste,1 teaspoon Coriander Powder (Dhania),1 Onion - chopped,2 tablespoon Garam masala powder,2 Tomatoes - chopped,4 cloves Garlic - chopped,1/2 cup Coconut milk, 65, North Indian Recipes, To begin making the Chickpea Tikka Masala, we will soak the chickpeas in water overnight.
Pressure cook the chickpeas with water for about 30 minutes till the chickpeas are cooked.Heat a kadai with oil, add onions, garlic and ginger and saute until it softens and becomes crispy.This will take about 2 minutes.After 2 minutes, add all your spice powders mentioned in the list, saute them well.
Add chopped tomatoes and saute until the tomatoes soften and mash them using the ladle.
Sprinkle with little salt that will help it cook faster.
Once all the ingredients are combined together, you can add your cooked chickpeas and mix well.
Check for salt and at the end add coconut milk and give it a mix.Serve the Chickpea Tikka Masala along with steamed rice, jeera pulao or tawa paratha to enjoy your everyday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Chickpea_Tikka_Masala_Recipe_.jpg, 12