anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,okra (okra),salt,turmeric powder,ginger grated,asafoetida,red chilli powder,onion,oil,coriander powder,cottage cheese ed,mango powder,garlic finely,cumin seeds

 Stuffed Bhindi With Paneer (Recipe In Hindi),  1/2 teaspoon coriander powder, 2 Garlic - Finely chopped, 1 Onion - finely chopped, 1 teaspoon Ginger - Grated, 1/4 Teaspoon asafoetida, 1/4 teaspoon turmeric powder, 1/4 teaspoon mango powder, 1/2 teaspoon Cumin seeds, salt to taste, salt - as per taste, 1/4 teaspoon red chilli powder,250 grams Okra (Okra), Oil - As per use, 1 Tomato - Grated, 1 cup of cottage cheese - pinched, 40, North Indian Recipes, To make Paneer Bharam Bhendi, first wash the lady finger and dry it well.
After that cut her steams.
Cut out the seeds, take out the seeds and keep them on the side.
To make the Bharam Masala, combine the ingredients of Paneer Masala in a bowl.
Mix well and keep it on one side.
Fill this spice well in the lady finger.
Fill the sari lady finger and keep aside.
Now grease a microwave safe tray with oil and place the sari lady finger on it.
Allow the lady finger to cook for 3 to 4 minutes.
Now heat the oil in a pan.
Add cumin, asafoetida to it.
After that add chopped onion, ginger, garlic and cook till the onion is cooked.
Add grated tomatoes and cook on high heat.
If there is leftover stuffing masala, then mix it in the pan.
After the tomatoes are cooked, add okra in it and mix well.
Beat the pan and cook until the lady finger is soft.
After cooking add some lemon juice and chaat masala to it and serve.
Serve Paneer Bhama Bhindi with Gujarati kadhi and roti with gum hot., https://www.archanaskitchen.com/images/archanaskitchen/dry_vegetables/Stuffed_Bhindi_With_Paneer_Recipe.jpg, 14
Ingredients: cumin powder (jeera),black salt,ice cubes,water,jaggery sugar,wood apple (bael fruit),lemon,mint leaves (pudina)

Bael Ka Sharbat Recipe - Wood Apple Squash Drink, 1 teaspoon Cumin powder (Jeera),Mint Leaves (Pudina) - as required,Black Salt (Kala Namak) - to taste,1 Wood apple (bael fruit),2 tablespoons Jaggery - or sugar,Ice cubes,1 Lemon juice,Water - chilled, 10, North Indian Recipes, To begin making the Bael Ka Sharbat recipe, muddle the mint leaves and keep aside.Break open the fruit by hitting on the floor.
Scoop out the pulp in a large bowl using a spoon or a scooper.Pour in some water and mash the pulp with your hands so as to separate the seeds.Now strain the liquid using a sieve separating the seeds and the fiber.
Repeat the process once again, adding some more water.Add sugar/ jaggery, lemon juice and the remaining spices which includes black salt and cumin powder.
Add in the muddled mint leaves.Add water, ice cubes and mix Bael Ka Sharbat properly.
Adjust the quantity of the spices according to your preference and serve.Serve Bael Ka Sharbat on its own as a summer drink to your family.
You can also serve this to your guests as a welcome drink along with Baked Chevdo Recipe (Chivda Mixture -Tea Time Snack) and Baked Mathri Recipe (Non Fried Tea Time Snack)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Manisha_Goyal/BAEL_KA_SHARBAT__WOODAPPLE_SQUASH__STONEAPPLE_DRINK__an_Indian_summer_drink.jpg, 8
Ingredients: mango (ripe),sugar,saffron strands,cinnamon powder (dalchini)

Raw Mango Murabba Recipe - Cinnamon Spiced Mango Jam, 2 Mango (Ripe) - peeled and cut,1 cup Sugar,1 teaspoon Saffron strands,1/4 teaspoon Cinnamon Powder (Dalchini), 35, Indian, To begin making Raw Mango Murabba Recipe, peel the mangoes and cut the in cubes and set aside.In a saucepan, add the sugar & 1/2 cup water and make a thin syrup.Once the syrup starts boiling, add the mango cubes, add the saffron strands & cinnamon powder, simmer on low flame, until the mango pieces are cooked.This will take 5 minutes more.Remove the Raw Mango Murabba from the flame & let the murabba cool.Once cooled, store the Raw Mango Murabba Recipe in a glass jar or steel jar.The Raw Mango Murabba Recipe can be stored for more than 6 months in the fridge & can be enjoyed with hot Spicy Yogurt Chapati Recipe or Whole Wheat Bread Recipe With Oatmeal And Flaxseeds., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Raw_Mango_Murabba_Recipe_-_Cinnamon_Spiced_Mango_Jam_-1.jpg, 4
Ingredients: peanuts (moongphali) dry,salt,ginger,mustard seeds,asafoetida (hing),cloves garlic,white urad dal (split),coriander (dhania) seeds,gawar phali (kothavarangai cluster beans),cumin seeds (jeera),tamarind,green chillies

Karnataka Style Gorai Kai Kara Recipe - Cluster Beans Chutney, 15 Gawar Phali (Kothavarangai / Cluster beans) - chopped,1 teaspoon White Urad Dal (Split),1 inch Ginger - chopped,Salt - to taste,3 tablespoons Roasted Peanuts (Moongphali) - dry roasted,18 grams Tamarind,1/4 teaspoon Coriander (Dhania) Seeds,1 teaspoon Mustard seeds,5 Green Chillies - chopped,4 cloves Garlic - chopped,1/2 teaspoon Cumin seeds (Jeera),1 pinch Asafoetida (hing), 40, Karnataka, To begin making the Karnataka Style Gorai Kai Kara Recipe (Cluster Beans Chutney Recipe), firstly begin by washing the cluster beans and removing the two pointed ends.
Chop them half and keep it aside.Heat a kadai with oil and splutter cumin seeds, coriander seeds and curry leaves.
Add the chopped onions and sauté them till it turns translucent.Once the onions are translucent, add the chopped garlic, ginger, green chilies and the cluster beans.
Add salt and fry them till it is cooked.
You can cover it with the lid and let it cook over medium heat.Once that is done let it cool down and add it in a mixer along with tamarind and roasted peanuts.
Grind this into a smooth paste.
The next step is to make the tempering for the chutney.
Heat required oil in a tadka pan.
When the oil is hot, add in the mustard seeds, urad dal, asafoetida, curry leaves and let the mustard seeds splutter.
Once done, switch off the gas and pour the tempering over the chutney and give it a mix.
Your chutney is ready to be served.Serve the Karnataka Style Gorai Kai Kara Recipe along with Ghee Roast Dosa and Filter Coffee for your morning breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karanataka_Style_Goraikai_Kara_Recipe_Cluster_Beans_Chutney_Recipe_.jpg, 12
Ingredients: wheat brown bread,khoya (mawa),ghee,milk,sugar,badam (almond)

Royal Bread Gulab Jamun Recipe, 24 Whole Wheat Brown Bread,Ghee - for deep frying,1 cup Milk,150 grams Khoya (Mawa),1 cup Sugar,1/4 cup Badam (Almond) - finely chopped, 40, Indian, To begin making the Royal Bread Gulab Jamun Recipe, first combine the khoya and chopped dry fruits in a bowl and keep aside.Cut out the sides of the milk bread.Now dip each bread slice in milk and squeeze out the milk.Knead the bread slices to make a soft dough.
Knead the dough well and make small balls with the bread dough.Flatten the dough in the palm of your hands and place a small portion of the khoya and nuts mixture in the center.
Seal and cover the jamun and make small round balls.Proceed the same way with the remaining dough portions.In a saucepan, heat the sugar with 2 cups water and make a syrup of one string consistency.
Keep this aside.Heat oil or ghee for deep frying over medium heat.
Once the oil is heated, deep fry the bread jamun balls in the ghee until it turns golden brown.
Drain the excess oil and dip the Bread Jamuns in the sugar syrup.Allow the jamuns to soak well into the syrup and fluff up.
Once its absorbed the syrup and fluffed up the Bread Jamuns are ready to be served.Serve the Bread Gulab Jamun for a party at home or even for special occasions and festivals like Diwali, Holi and Raksha Bandhan., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Salma_Godil/Royal_Bread_Gulab_Jamun_Recipe-1.jpg, 6
Ingredients: tomato,salt,ginger,kalonji (onion nigella seeds),amchur (dry mango powder),mustard seeds,brinjal (baingan eggsplant),coriander (dhania) leaves,fennel seeds (saunf),ajwain (carom seeds),red chilli powder,cloves garlic,dry red chillies,onion,cumin seeds (jeera),methi seeds (fenugreek seeds),coriander powder,turmeric powder,sunflower oil

Safed Achari Baingan Recipe - White Aubergine in pickled spices, Sunflower Oil - for cooking,1 teaspoon Red Chilli powder,1 teaspoon Ajwain (Carom seeds),1 Onion - finely chopped,1 Tomato - chopped,Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),1 inch Ginger - grated,2 cloves Garlic - grated,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,1 teaspoon Kalonji (Onion Nigella Seeds),4-5 Dry Red Chillies,1 Coriander (Dhania) Leaves - finely chopped,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander Powder (Dhania),500 grams Brinjal (Baingan / Eggplant),1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 teaspoon Fennel seeds (Saunf), 60, Indian, To begin making the Achari Baingan Recipe, we will first make the achari masala.To prepare marinade for Achari masala, in a pan add mustard seeds, cumin seeds, fennel seeds, nigella seed, carom seeds, fenugreek seeds and dry red chilies.
Dry roast the spices and chilies over medium heat till fragrant and slightly browned.
Turn off the heat.
Transfer spices to the jar of mixer and grind into a coarse powder.
Keep the achari powder aside.Wash and clean baingan and keep aside.Heat oil in a wok and add mustard and cumin seeds in it and wait till they crackle.Add chopped onions and saute till raw smell goes off.
Now add ginger garlic paste and fry well till golden.Now add turmeric powder, coriander powder, red chili powder and the achari masala along with chopped tomatoesSaute until the tomatoes soften.
Meanwhile slit the baingan from the middle into two but keep the joint intact.
This is done so that the masala gets inside the aubergine nicely while cooking.Add the baingan in the fried masala and mix well such that everything incorporates well.Add little amchur if required and stir well.
Add little water just to make sure the masala doesn't stick to the bottom of the heavy bottomed pan.Add salt as per your taste and slow cook the baingan in low flame with lid closed.Once the baingan softens, turn off the heat and garnish with freshly chopped coriander and stir.Serve the Safed Achari Baingan Recipe along with hot Phulkas smeared with ghee or along with hot steamed rice as a one dish dinner or a quick weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Safed_Achari_Baigan__White_Aubergine_in_pickled_spices.jpg, 19
Ingredients: salt,snake gourd (pudulangai)(approximately ),coconut,mustard seeds,asafoetida (hing),dry red chilli,curd,cumin seeds (jeera),turmeric powder,sunflower oil

Potlankaya Perugu Pachhadi Recipe (Curd & Sunke Gourad Chutney), 1 cup Curd (Dahi / Yogurt),1 Snake gourd (pudulangai) - finely chopped (approximately 1 cup),1/2 teaspoon Mustard seeds,Salt - to taste,1/2 cup Fresh coconut - grated,1 Dry Red Chilli - broken into pieces,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,1/2 teaspoon Cumin seeds (Jeera), 40, South Indian Recipes, To begin the preparation of Potlakaya Perugu Pachadi Recipe, first heat a small pan and add oil.
Add the finely chopped snake gourd pieces.
Fry for a few seconds.
Add salt and cover the pan.Let it cook for 2-3 minutes.
Ensure the pieces do not get burnt, by checking in between.Once the pieces are cooked, add grated coconut and mix well.
Turn off the flame, and let it cool down.For the seasoning, heat a small pan, add jeera and mustard.Let the mustard seeds splutter.
Add red chilli pieces, hing and saute.
If you prefer, add turmeric and put off the flame.Transfer the cooked snake gourd pieces and coconut to a bowl.Add curd.
Add the seasoning and mix well.Serve this gentle Potlakaya Perugu Pachadi with hot rice for a weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aparna/The_gentle_green_chutney__Potlakai_Perugu_Pacchadi_Curd_and_Bottlegourd_chutney_1600.jpg, 10
Ingredients: aloo bhujia,coriander (dhania),black salt,hung curd (greek yogurt),sev,asafoetida (hing),karela (bitter gourd pavakkai),chaat masala powder,red chilli powder,sweet chutney (date tamarind),gram flour (besan),coriander powder,dates,sunflower oil

Karela Dahi Puri Recipe - A Chatpata Chaat Made From Bitter Gourd, 4 Karela (Bitter Gourd/ Pavakkai) - sliced into rounds,1/4 cup Hung Curd (Greek Yogurt),1/2 cup Sev,1/4 cup Gram flour (besan),1/4 cup Aloo Bhujia - (optional),1 teaspoon Black Salt (Kala Namak) - (adjust to taste),Coriander (Dhania) Leaves - small bunch,Dates - few,1 tablespoon Sweet Chutney (Date & Tamarind),Sunflower Oil - as needed,1 teaspoon Red Chilli powder - (adjust),2 teaspoons Coriander Powder (Dhania),1 teaspoon Chaat Masala Powder,1 pinch Asafoetida (hing), 25, Indian, To begin making Karela Dahi Puri Recipe, heat about 2 cups of water in a saucepan and add all the sliced bitter gourd in it and boil for about 2 minutes or until semi cooked.Strain the karela slices out of water and keep aside.In a mixing bowl, add the gram flour, red chili powder, black salt, coriander powder and asafoetida.Toss the bitter gourd slices into this mixture.
Sprinkle some water if needed and mix till it is coated well.Heat oil in a pan for shallow frying and fry the spiced bitter gourd in batches until done and crisp.
Whisk the yogurt along with chaat masala powder and keep aside.Arrange the pan fried karela slices in a plate.
Drizzle the spiced chatpata yogurt, tamarind chutney on each slice.
 Spread bhujia & sev, dates and garnish with chopped coriander and serve.
Serve Karela Dahi Puri along with a hot cup of Masala Tea or Filter Coffee for evening snacks., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swapnil_dnyaneshwar_zodge/karela-dahi-puri-recipe.jpg, 14
Ingredients: salt,ginger,fennel seeds (saunf),white urad dal (split),moth sprouts (matki),spinach leaves (palak) ground,turmeric powder,green chillies,sunflower oil

Sprouted Matki Chila Recipe with Spinach - Moth Bean Chila, 2 Green Chillies,1 cup Spinach Leaves (Palak) - coarsely ground,Sunflower Oil - for cooking,Salt - to taste,1 inch Ginger,1 cup Moth Sprouts (Matki),1 teaspoon Fennel seeds (Saunf),1/4 teaspoon Turmeric powder (Haldi),1/2 cup White Urad Dal (Split) - soaked for 4 hours, 265, North Indian Recipes, To begin making the Sprouted Moth Cheela Recipe With Palak, we need to keep the sprouts ready.In a Mixer jar combine moth sprouts, soaked and drained urad dal, green chilies, fennel seeds and ginger, grind to a smooth paste.Transfer into a mixing bowl, mix in the finely chopped methi coarsely ground palak leaves, salt and turmeric.
Check the salt and spice levels and adjust to suit your taste.The cheela batter will be similar to the consistency of a dosa batter or pancake batter.
The batter should be able coat the back of the spoon.Preheat a skillet on medium heat, pour a ladleful of cheela batter on the pan and spread it in a circular motion to form a thin crepe/ dosa.Drizzle some oil around the Sprouted Moth Cheela Recipe With Palak and cook it until the top does not look raw and you notice the edges are getting brown.
Flip and cook the matki cheela on the other side for a few seconds.Once done, transfer the Sprouted Moth Cheela Recipe to a plate and proceed to make the cheela with the remaining batter.Serve this Sprouted Moth Cheela Recipe With Palak with Sweet and Spicy Tomato Chutney Recipe for a light and simple weeknight dinner or even a diabetic friendly breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Sprouted_Moth_and_Palak_Cheela_Recipe_.jpg, 9
Ingredients: rice,cardamom (elaichi) podsseeds,banana flower (vazhaipoo) ripe,water,salt some the chana dal,sugar,onion,coconut milk,chana dal (bengal gram dal)

Malabar Kaai Curry Recipe With Nenthra Pazham, Water - as required,3 cups Coconut milk - thin,2 Cardamom (Elaichi) Pods/Seeds,1 cup Sugar,1/2 cup Rice - raw,1 cup Coconut milk - thick,1/4 Onion,3/4 teaspoon Salt - and some more for cooking the chana dal,2 Banana flower (Vazhaipoo) - ripe,1/2 cup Chana dal (Bengal Gram Dal), 90, Kerala Recipes, To begin making the Malabar Kaai Curry, first wash and soak chana dal and raw rice separately in two different bowls for about an hour.After that cook chana dal with little salt in water and once done, drain the water and keep it aside.Slice the bananas, and keep them aside.Now, grind together the rice, onion and cardamom with 1 cup water to a very fine paste.Take the rice batter in a pan and to this, add the thin coconut milk.Switch the flame on, and keep stirring continuously till the mixture thickens and becomes creamy.At this stage, add the sugar, salt, cooked chana dal and sliced bananas and mix well.Stir continuously and let the bananas cook for about 10 minutes.After that, add the thick coconut milk and mix and let it boil for about 2 minutes, before switching the flame off.Serve Malabar Kaai Curry as a dessert during the festive season along with Kandarappam., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/feminasherif-yahoo.com/Kaai_Curry.jpg, 9
Ingredients: salt,wheat flour,ghee,water,caster sugar ( sugar),sunflower oil

Assamese Sweet Kordoi Recipe, 1/4 cup Caster Sugar - (powdered sugar),1/4 teaspoon Salt,1/2 cup Lukewarm Water - (adjust),1 cup Water,1 tablespoon Ghee,1 cup Whole Wheat Flour,Sunflower Oil - to deep fry, 40, Assamese, To prepare Assamese Sweet Kordoi Recipe, mix together the flour and salt.Add the ghee and mix.Adding water gradually, knead until you have a smooth pliable dough.
Cover and keep aside for 15 minutes.Make bigger balls of dough, about 2 inches in size.On a lightly dusted surface, roll each dough ball into a small circle (about 5-6 inches) .Using a sharp knife , cut 6-7 vertical and parallel lines into the dough circle , each line about 1/2 inch from the next.
Dont cut all the way through.
The lines should not reach the edge of the circle (about 1/4 inch from the edge).
Think of a slotted spoon !Starting from one end, roll the dough circle .
Pinch both the ends and push the ends gently towards the centre.
This will fluff up the centre and give the kordoi its characteristic shape like a start fruit.
Repeat with all the dough.
This measurement makes about 12 such kordoi.Heat oil in a deep frying pan and fry the shaped kordoi in batches until golden brown and crisp.
Cool the kordoi, placing them on kitchen towels or tissue to drain excess oil.Meanwhile, make the sugar syrup by bringing the sugar and water to a boil in a saucepan.Simmer for few minutes until syrup is thick and sticky.One by one, drop the kordoi into this syrup, turn over to the other side, and remove.
Serve Assamese Sweet Kordoi Recipe warm or cool, paired with Adrak Chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/flours_n_frostings/Assamese_Sweet_Kordoi_Recipe.jpg, 6
Ingredients: coriander (dhania),salt,chana dal (bengal gram dal),ajwain (carom seeds),cloves garlic,onion,green chillies

Steamed Bafauri Recipe (Bhojpuri Style Steamed Chana Dal Balls), Coriander (Dhania) Leaves - a small bunch,2 Green Chillies - (adjust to taste),Salt - to taste,1-1/2 cups Chana dal (Bengal Gram Dal) - soaked for 3-4 hours,1 Onion - finely chopped,1/2 teaspoon Ajwain (Carom seeds),3 cloves Garlic, 30, Bihari, To begin making Steamed Bafauri Recipe (Bhojpuri Style Steamed Chana Dal Balls), wash and soak the chana dal for 3 to 4 hours in ample water.Drain the soaked chana and grind it to a smooth paste using a mixer grinder and take it out in a bowl.Now, roughly pound the garlic and chilies using a pestle and mortar and add it to the bowl of ground chana dal.Add the chopped onions, coriander leaves, caraway seeds, season with salt and mix well.Place a steamer pot on heat and bring the water to a rolling boil.Grease the steamer attachment plate, make small round balls of the prepared mixture and place it on the greased steamer plate.Let the chana dal balls steam for 20 minutes or until the balls are well cooked.Once done, switch off the heat and remove it into a bowl.Serve the Steamed Bafauri Recipe (Bhojpuri Style Steamed Chana Dal Balls) along with Dhaniya Pudina Chutney Recipe, Khajur Imli Chutney and Ginger Cardamom Chai for an evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Steamed_Bafauri_Recipe_Bhojpuri_Style_Steamed_Chana_Dal_Balls.jpg, 7
Ingredients: tomato,salt,green chilli,amchur (dry mango powder),ginger juliennes ( th),red chilli powder,ginger garlic paste,kabuli chana (white chickpeas),coriander (dhania) leaves,onion,cumin seeds (jeera),coriander powder,potato (aloo),turmeric powder,garam masala powder,sunflower oil

Gram and Potato Dry Vegetable Recipe, 1 Green Chilli - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 cup Kabuli Chana (White Chickpeas) - boiled,4 sprig Coriander (Dhania) Leaves - finely chopped for garnish,Salt - for taste,1 teaspoon Garam masala powder,1 Tomato - finely chopped,3 Potatoes (Aloo) - boiled,1 teaspoon Red Chilli powder,1 teaspoon Cumin seeds (Jeera),1 Onion - finely chopped,1 inch Ginger - cut in juliennes (long thin strips) for garnish,1 tablespoon Sunflower Oil,1 tablespoon Ginger Garlic Paste,2 teaspoons Coriander Powder (Dhania),1 teaspoon Amchur (Dry Mango Powder), 30, North Indian Recipes, To begin making Chana Aur Aloo Ki Sookhi Sabzi, soak the chickpea or chana over night and pressure cook the soaked chana in enough water for 3 whistles and keep aside.Similarly, wash and boil the potatoes with 1 cup water in a pressure cooker for 2 whistles; peal the skin, cut into cubes and keep aside.Heat oil in a pan on medium heat, add the cumin seeds and let it splutter.Add the finely chopped onions and saute until it turns transparent.Add the ginger and garlic paste and cook until the raw smell goes away.Add the chopped tomatoes and green chilli and saute until the tomatoes are soft and well cooked.Now add the red chilli, turmeric, coriander and garam masala powder and sauce until the spices are cooked.Add the cooked chickpeas and the boiled potato cubes, season with salt and mix well.Let this mix cook for another 10 minutes.Add the amchoor powder, give it a good mix and switch off the flame.Garnish with coriander leaves and ginger juliennes and serve the Chana Aur Aloo Ki Sookhi Subzi Recipe along with phulkas or parathas for your kids lunch box or for the weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Chana_Aur_Aloo_Ki_Sookhi_Subzi_Recipe.jpg, 16