anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,kashmiri red chilli powder,coriander (dhania) leaves,cloves garlic,tomato desseded,onion,kasuri methi (dried fenugreek leaves),chicken thighs skinless bless,coriander powder,turmeric powder,green chillies,garam masala powder,sunflower oil

Tomato Chicken Roast Recipe Flavoured With Kasuri Methi, 1 teaspoon Kashmiri Red Chilli Powder,1 Onion - diced,3 teaspoons Sunflower Oil,1 teaspoon Garam masala powder,Salt - to taste,1 inch Ginger - grated,2 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1 teaspoon Coriander Powder (Dhania),10 cloves Garlic - chopped,500 grams Chicken thighs - skinless and boneless,1/3 cup Coriander (Dhania) Leaves - chopped,6 Tomatoes - desseded,3 Green Chillies - slit,1/4 teaspoon Turmeric powder (Haldi), 60, Indian, To begin making Tomato Chicken Roast Recipe Flavoured With Kasuri Methi, get prep with all the ingredients first.In a kadai, heat a little oil on medium flame and once the oil is hot, addp garlic.
Fry them for a few seconds on low heat.
Do not let the garlic brown.Once the garlic looks cooked, add onions on medium heat and fry them till they are almost translucent.Once done, add the finely chopped tomatoes and saute well until mushy.
Add the ginger, green chillies, coriander, chilli, garam masala and turmeric powder, coriander leaves and salt.
Cook for a few minutes till the flavours are blended well.Add the chicken pieces and stir.
Cover and cook on a low heat till the chicken is tender.When the chicken is cooked and the gravy is thick, add kasuri methi.
Blend well and remove chicken roast from heat.
By this time, chicken would have the flavours of the added spices.Serve Tomato Chicken Roast Recipe Flavoured With Kasuri Methi along with Biyyapu Rotte Recipe (Rice Flour Roti) and Kadai Egg Masala Recipe by the side.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Chettinad_Style_Chicken_Roast_Recipe_semigravy_1600.jpg, 14
Ingredients: salt,ginger,brinjal,cumin,mustard oil,red chilli powder,cloves garlic,mustard,onion,coriander powder,mango powder,garam masala powder

Baingan Sarson Ka Saag Recipe - Brinjal Mustard Saag Recipe,  1 tsp coriander powder,300 grams Brinjal - chopped, 4 cloves garlic - finely chopped, 3 tbsp mustard oil - as per use, 1 tsp red chili powder, 1 tsp garam masala powder, 1 tsp mango powder, 200 grams mustard, 1/2 tsp cumin, salt - as per taste, 1 inch ginger - finely chopped, 1 onion - thin and straight cut, 25, North Indian Recipes, To make the brinjal mustard greens recipe, prepare all the ingredients first and keep them separately.
Cut the eggplant and keep it in salt water.
Wash the mustard thoroughly and cut it and keep it separately.
Now heat oil in a pan.
When the oil is very hot, add cumin seeds and let it splutter.
After the cumin seeds crackle, add onion, ginger, garlic and cook till the onion becomes soft.
After the onion becomes soft, add eggplant to it and cook it well.
Add water, cover the pan and cook it till the eggplant is cooked.
It will take 4 to 5 minutes.
Now add red chili powder, turmeric powder, coriander powder, garam masala powder, mango powder, salt and cook it for 2 minutes.
Now add mustard leaves and cook for 3 to 4 minutes.
Turn off the gas after cooking and serve.
Serve the Brinjal Mustard Saag Recipe along with Dal Tadka, Gourd Raita and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Baingan_Sarson_Ka_Saag_Recipe_3_1600.jpg, 12
Ingredients: tomato,turmeric powder,salt salt,curry leaves,sugar,coriander (dhania) leaves,green chillies

Tomato Curry Leaf Chutney Recipe - Tomato Curry Leaf Chutney Recipe,  2 sprig curry leaves, 2 green chillies - finely chopped,4 tomatoes - finely chopped, 1/2 tsp turmeric powder, 1 sprig green coriander - finely chopped, sugar - a pinch, salt - or rock salt, 40, South Indian Recipes, To make tomato and curry leaf chutney recipe, first heat oil in a pan.
Add curry leaves, green chilies and cook till the green chillies become soft.
Now add tomatoes, turmeric powder, coriander leaves, salt, sugar and cook till the tomatoes become very soft.
It will take 15 minutes.
Turn off the gas after 15 minutes and keep it cool.
Now pour it in a blender and grind it.
Serve.
Serve the tomato and curry leaf chutney with ghee roast dosa and tomato onion sambar for the day's dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-21/Tomato_Curry_Leaf_Chutney_No_Onion_No_Garlic_Recipe-4.jpg, 7
Ingredients: amchur (dry mango powder),asafoetida (hing),fennel seeds (saunf),mustard seeds,coriander (dhania) leaves,red chilli powder,water,cumin seeds (jeera),methi seeds (fenugreek seeds),gunde (bird lime),turmeric powder,sunflower oil

Rajasthani Goonde Vegetable Recipe (Bird Lime Stir Fry), 1 teaspoon Amchur (Dry Mango Powder),Water - as required,1/2 teaspoon Mustard seeds,Coriander (Dhania) Leaves - few,1 teaspoon Red Chilli powder,500 grams Gunde (bird lime),1 teaspoon Fennel seeds (Saunf),1/2 teaspoon Asafoetida (hing),1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required, 50, Rajasthani, To begin making the Rajasthani Gunde Ki Sabzi, firstly boil the gunde in a saucepan with water, drain the water, remove the seeds and keep it aside to cool down for about an hour.Once it is done, heat oil in a heavy bottomed pan.
Add cumin seeds, mustard seeds, fennel seeds, fenugreek seeds and hing.Let it cook for about a minute and then add the boiled gundas and mix it properly.Next, add turmeric powder, red chilli powder, amchur powder and the required salt.
Give it a stir and let it cook for about 3 to 4 minutes.After 3 to 4 minutes, switch off the stove and garnish it with chopped coriander leaves.Serve Rajasthani Gunde Ki Sabzi with Panchmel Dal and hot Phulkas for a perfect meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/gunde_ki_sabji_1600.jpg, 12
Ingredients: salt,green chillies,ginger,mustard oil,ghee,coconut,bay leaf (tej patta),dry red chillies,cinnamon stick (dalchini),cumin seeds (jeera),cloves (laung),turmeric powder,chana dal (bengal gram dal)

Bengali gram dal recipe, 1 cup Chana dal (Bengal Gram Dal),1/2 cup Fresh coconut - cut into small bits,3 Dry Red Chillies,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 inch Ginger - peeled and grated,1 tablespoon Ghee,2 Cloves (Laung),1 Bay leaf (tej patta),1 teaspoon Turmeric powder (Haldi),1 tablespoon Mustard oil,1/2 teaspoon Cumin seeds (Jeera),2 Green Chillies - slit into halves lengthwise, 40, Bengali Recipes, To begin making Bengali Cholar Dal, first wash and soak chana dal in water for an hour or so.Cook soaked dal with 2-1/2 Cups of water , turmeric powder, salt to taste and cook dal for 8 whistles / 30 minutes until the dal is cooked completely.
See how to cook lentils (dals/pulses).
Let the pressure release naturally and keep aside.In a pan heat mustard oil over medium heat, add the coconut pieces and fry until they turn golden brown.
Turn off the heat.
Transfer the fried coconut pieces in a bowl.
Keep aside until required.In the same pan heat a tablespoon of mustard seeds and add cumin seeds, once seeds crackle add dry red chilies, cloves, bay leaf, cinnamon stick, green chilies and grated ginger.Saute for a few second and add the cooked dal and roasted copra into the pan.
 Briskly boil Bengali Style Cholar Dal for three to four minutes and turn off the heat.Transfer the Bengali Style Cholar Dal into a serving bowl; finally garnish with a few more of the roasted coconut pieces and serve hot.Serve the Bengali Cholar Dal with Begun Bhaja  and steamed rice for a wholesome weekend lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Bengali_Cholar_Dal_Recipe_5_1600.jpg, 13
Ingredients: turmeric powder,salt,ginger,rice,cinnamon,red chilli powder,cloves garlic,carrot,mint,curd,green beans,onion,make tomatopuree,cardamom,potatoes,bay leaves,spoon coriander powder,oil,green chillies,cabbage

Hyderabadi Vegetable Biryani Recipe - Hyderabadi Vegetable Biryani Recipe,  oil - as per use, 2 inch ginger, 1 tsp turmeric powder, 1 tsp red chilli powder, 1 cup potatoes - boiled, 6 cloves garlic, 2 bay leaves, 1 inch cinnamon, cut 3 sprigs of mint - 1/2 cup onion - finely chopped and cook till it turns brown., make 1 cup tomato-puree, salt - as per taste, 1 onion - chopped Take 2 green chilies, 1/2 cup carrots - chopped steam, 1 cup cabbage - steamed chopped, 1 Small spoon coriander powder, 1 cup curd, 4 cardamom, 2 cups rice - wash,1/2 cup green beans - chopped steam, 80, Hyderabadi, To make Hyderabadi Vegetable Biryani Recipe, first put the rice in a saucepan with salt and oil in 2 cups of water and cook till the rice is half cooked.
Now add carrots, green beans, potatoes, cauliflower in a steamer and cook till it becomes soft.
Keep this aside.
Now add cardamom, cinnamon, long and grind it in a Hamdasta.
Keep it aside.
Now heat 2 tablespoons oil in a large saucepan.
Add garlic paste onion ginger and cook for 2 to 3 minutes.
Now add turmeric powder, red chilli powder, coriander powder, ground cinnamon powder, bay leaves and cook for 1 minute.
Now add tomato puree and cook it for 5 minutes.
Now add curd and let it cook for 2 to 3 minutes.
Now add mint leaves, potatoes, cooked vegetables, half cooked rice, mint leaves, salt to taste and mix it and cook for 2 to 3 minutes.
Reduce the flame, cover the saucepan and cook until it is well cooked.
Turn off the gas and leave it covered for 5 minutes.
Garnish with fried onions and serve.
Serve the Hyderabadi Vegetable Biryani Recipe with Burani Raita and Mirchi Salon for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Vegetable_Hyderabadi_Biryani_Recipe-2.jpg, 20
Ingredients: salt,corn flour,sunflower oil,coriander (dhania) leaves,potato (aloo),red chilli powder,virgin olive oil,vinegar,baby corn be,pizza,ginger paste,wheat bread crumbs,green chilli paste,garlic paste

Baby Corn Cigar Recipe, 10 Baby corn - to be blanched,1 tablespoon Red Chilli powder - adjust accordingly,1/2 teaspoon Garlic - paste,1/2 tablespoon Extra Virgin Olive Oil,Sunflower Oil - for frying,Salt - to taste,1 Potato (Aloo) - boiled and mashed,1/2 tablespoon Ginger - paste,3 tablespoons Whole Wheat Bread crumbs - roasted,1 teaspoon Pizza seasoning,2 tablespoons Corn flour,1 tablespoon Vinegar,1 tablespoon Green Chilli Paste,1 tablespoon Coriander (Dhania) Leaves - chopped, 50, North Indian Recipes, To prepare baby corn cigar recipe, start by blanching the baby corn.
Make sure you do not overdo it.
2-3 minutes in hot water and immediate transfer to ice water will do just fine.Slit baby corn longitudinally into two.Boil the potatoes and mash them well with a masher.Take a mixing bowl, add red chili and pizza seasoning, garlic paste, salt and then the vinegar.
Mix.Drizzle olive oil and give a nice mix.
Add slit baby corn, coat them well with the prepared mixture.
Keep aside for 10 minutes.Add coated baby corn onto a heavy bottomed pan and let it cook on medium heat for 2 minutes.
Flip and cook for further 2 minutes such that garlic paste and other spices are well cooked.Remove from heat and let it cool.In another pan, add mashed potato, 1-1/2 tablespoon ginger chili paste, cornflour, coriander leaves and salt and mix them well to combine.Apply some oil to your palms such that the mixture doesn’t get too much sticky.
Take some mashed potato mixture about the size of a small lemon between your palms, roll it out cylindrically and flatten it.
Keep the blanched and split baby corn in the center and cover it completely with potato mixture.
This appears cigar-shaped at this stage.Repeat rolling out baby corn cigars similarly until you use up all baby corn and potato mixture.Keep a Kadai on medium heat and add oil for deep frying.While the oil is heated, roll cigars one by one in breadcrumbs and ensure it get coated from everywhere.
(You can also oil the cigars a bit to make the breadcrumbs stick nicely)Deep fry the baby corn cigars in batches till golden brown and place on kitchen towel to drain excess oil.These baby corn cigars goes well with dips like Cottage Cheese Dip Recipe with Pepper and Olives or Tzatziki., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Baby_corn_cigar.jpg, 14
Ingredients: wheat flour,ginger,green chilli,coriander (dhania) leaves,black pepper powder,bajra flour ( pearl millet),turmeric powder,sunflower oil

Wheat Millet Thepla Recipe - Bajra Masala Paratha, 1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli - finely chopped,1 inch Ginger - grated,1/2 cup Whole Wheat Flour,1/2 teaspoon Black pepper powder,1 cup Bajra Flour ( Pearl Millet),4 sprig Coriander (Dhania) Leaves - finely chopped,Sunflower Oil - as required, 45, Gujarati Recipes﻿, To begin making the Gehu Bajra Thepla Recipe, combine the bajra flour, whole wheat flour, turmeric powder, black pepper powder, ginger, green chilli, and coriander leaves, in a large mixing bowl.
Add little water at a time and knead to make a smooth and firm dough.
Drizzle some oil on the top and knead for a few more minutes until smooth.
Cover the thepla dough and allow it to rest for half an hour.Preheat the iron skillet on medium heat.
Divide the dough into 6 to 8 portions.Roll the thepla portions into balls; flatten them with the palm of your hand.
Toss the thepla dough on flour and roll them out into thin circles to approximately 6 inches in diameter.As you roll them out, you can keep tossing the dough in dry flour to prevent sticking when rolling them out.Continue the same process of rolling the thepla dough out with the remaining balls.
It is ideal when you can roll out the all portions of dough before you can start cooking them.
Method of Cooking the Gehu Bajra TheplaWith skillet on high heat, place the rolled out Gehu Bajra thepla on the skillet.
After a few seconds you will notice small air pockets popping out.At this point flip the Gehu Bajra thepla and smear about half a teaspoon of oil and using a flat spatula and do a light pressing and turning motion to cook to the thepla.Flip to the other side and press and turn in a similar way.
You will notice brown spots around the cooked Gehu Bajra thepla.
Remove from heat and place the thepla on a flat plate.
Continue the similar process with the remaining rolled out portions and stack the cooked Gehu Bajra thepla one above the other.
Stacking them maintains softness and prevents the thepla’s from drying out, preserving moisture.Serve the Gehu Bajra Thepla with Bangain Bharta and Jaggery for dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Gehu_Bajra_Thepla_Recipe_-_Bajra_Masala_Paratha_6_1600.jpg, 8
Ingredients: cashew nuts,water,sugar,badam (almond),ghee greasing,cardamom powder (elaichi)

Kaju Badam Ladoo Recipe, 1 1//4 cups Sugar,Ghee - for greasing,1 cup Badam (Almond),1 cup Cashew nuts,1/2 cup Water,1 teaspoon Cardamom Powder (Elaichi), 45, Indian, To begin making the Kaju Badam Ladoo we will first soak the almonds in hot water for 15 minutes.
Once soaked, peel the skin from the almonds and keep aside.
Drain the water and wipe the almonds dry.Soak cashews for 15 to 20 minutes as well.
After soaking, drain and wipe dry.
Grind soaked almonds (badam) and cashews (kaju) together into smooth paste.
Keep this kaju badam paste aside.The next step is to make a sugar syrup for the ladoos.
Bring sugar and water to boil and wait until the sugar syrup reaches 1 string consistency.
It is very important to get the sugar syrup to 1 string consistency if you miss this step, the burfi/balls will be not set and harden.Once you have a one string consistency of the sugar syrup, add the cashew almond paste and the cardamon powder.
Mix the paste until well combined.
Keep flame to medium low and keep stirring the kaju badam mixture continuously.Big bubbles will begin to form and you need to keep mixing constantly, else they will start burning.
Keep stirring till the mixture becomes thick.
It will take you approximately 30 to 40 minutes until the mixture has thickened and comes away from the sides of the pan and starts looking like a very soft dough.To test, pinch a tiny piece of dough and roll into ball and place it on a plate, if the ball holds it's shape then it is cooked properly, the mixture is ready.
If you prefer to cut them into diamonds or square shapes, grease a pan with ghee all over and transfer the dough into the pan and level it even.
Since I wanted to shape them into balls I waited until the dough cooled a bit and then while it was still warm I rolled them into bite size balls.Kaju Badam Ladoo to cool completely and store them in airtight container for about 5 days or refrigerate it for longer storage.Serve Kaju Badam Ladoo after your everyday meal of Jodhpuri Aloo, Ajwain Puri and Boondi Raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Kaju_Badam_Ladoo.jpg, 6
Ingredients: salt,spaghetti pasta,spinach amaranth leaves,cloves garlic( size),virgin olive oil,lemon,parmesan cheese

Spaghetti Aglio Olio With Parmesan & Greens Recipe, 3 tablespoons Extra Virgin Olive Oil - adjustable,Salt - to taste,4 cloves Garlic - finely chopped (big size),1/4 cup Parmesan cheese - grated or powdered,200 grams Spinach - or amaranth leaves,Lemon zest - a pinch,400 grams Spaghetti Pasta, 70, Italian Recipes, To begin Spaghetti Aglio Olio With Parmesan & Greens, cook the spaghetti in boiling water along with salt until it is al dente (firm yet cooked).Once the spaghetti is cooked, wash the spaghetti in running water to stop the cooking process.
Drain the excess water and toss the spaghetti in a little olive oil, so it does not stick together.Heat a tablespoon of oil in a wok over medium heat; add the garlic and saute for a few seconds until it begins to sizzle.
At this stage add the roughly chopped greens, sprinkle salt and cook the greens until softened.Add the lemon zest, the cooked spaghetti, remaining olive oil and chili flakes.
Toss all the ingredients together in a wok until combined.
Check the salt and adjust to suit your taste.Once done, turn off the heat and transfer to a serving bowl.
Spread the parmesan cheese on the top and serve.Serve Spaghetti Aglio Olio With Parmesan & Greens along with a glass of wine and garlic bread for a perfect summer weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/aglio_olio_with_greens_1600.jpg, 7
Ingredients: tomato,salt salt,coriander (dhania) leaves,sugar,curry leaves,turmeric powder,green chillies

Tomato Curry Leaf Chutney With No Onion No Garlic Recipe, 1/2 teaspoon Turmeric powder (Haldi),4 Tomatoes - finely chopped,2 Green Chillies - finely chopped,1 pinch Sugar,2 sprigs Curry leaves,1 sprig Coriander (Dhania) Leaves - finely chopped,Salt - or rock salt to taste, 40, South Indian Recipes, We begin making the Tomato Curry Leaf Chutney With No Onion No Garlic Recipe by heating the kadai with oil and add all the ingredients.Saute for about 15 minutes till the tomatoes become mushy and the raw smell goes away.Once it has cool down , blend it in a mixer till it becomes a smooth paste.Serve your Tomato Curry Leaf Chutney With No Onion No Garlic Recipe with Rajgira Panner Paratha Recipe to enjoy your morning breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-21/Tomato_Curry_Leaf_Chutney_No_Onion_No_Garlic_Recipe-4.jpg, 7
Ingredients: salt,wheat flour,water knead,green chilli,amchur (dry mango powder),ajwain (carom seeds),chaat masala powder,green peas (matar),virgin olive oil,red chilli powder,coriander (dhania) leaves,instant oats (oatmeal)

Baked Oats and Whole Wheat Kachori Stuffed with Peas Recipe, 1 teaspoon Amchur (Dry Mango Powder),1 Green Chilli,1 cup Green peas (Matar),Salt - to taste,Water - to knead,1 teaspoon Red Chilli powder,1 teaspoon Ajwain (Carom seeds),1 cup Whole Wheat Flour,1/2 cup Instant Oats (Oatmeal),1/4 cup Extra Virgin Olive Oil,1 sprig Coriander (Dhania) Leaves,1 teaspoon Chaat Masala Powder,1 teaspoon Salt, 65, North Indian Recipes, We begin making the Oats and whole wheat Kachori stuffed with Peas Recipe make dough for the outer layer first, add whole wheat flour, oats and ajwain, salt, and oil in a mixing bowl and mix well with fingers and palm.Add water to make a smooth and firm dough.
Rest the dough for 15 minutes.
Once it is done resting, divide the dough into small equal rounds.
While the dough is resting make the stuffing, grind all the ingredients mentioned in the list to a coarse mixture and keep it aside.Now to stuff the dough with filling, take one ball and press the sides of dough with fingers so that the center of the kachori is a little thick.Fill the center with a tablespoon of stuffing and seal it from all sides to form the kachori.
Repeat the same for the rest of the kachoris.Meanwhile, preheat Oven to 180 degrees Celsius for 10 minutes.
Place an aluminum foil on a baking tray and brush it with oil.Place kachoris at a half inch distance from each other and brush upper portion of kachoris with oil.
Bake in oven for 20 minutes at 180 degrees Celsius.
You can brush it with honey to give a nice golden colour.
Serve the Oats and whole wheat Kachori stuffed with Peas Recipe along with cup of Masala Chai Recipe - Indian Spiced Tea or you use it to make a Raj Kachori Recipe for your evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Oats_and_whole_wheat_Kachori_stuffed_with_Peas_Recipe.jpg, 12
Ingredients: cheese,wheat brown bread,salt,chaat masala powder,green peas (matar),cloves garlic,carrot,black pepper powder,green chillies

Masala Carrot And Peas Sandwich Recipe, 5 cloves Garlic - finely chopped,1 cup Green peas (Matar) - boiled,Salt - to taste,1/2 teaspoon Black pepper powder,2 Green Chillies - finely chopped,6 Whole Wheat Brown Bread,1/4 cup Cheese - grated,1 cup Carrot (Gajjar) - grated,1 teaspoon Chaat Masala Powder, 50, Continental, To begin making Carrot and Peas Sandwich Recipe, heat 1 tablespoon oil in a pan.
Once the oil is heated, add finely chopped garlic and green chillies in the pan.Saute for a few seconds and add the grated carrots and boiled green peas and let it cook for 10 minutes or till the vegetables are cooked through.Once done add black pepper powder and chaat masala and stir.
Add salt according to your taste and mix everything properly.
Turn off the heat and keep aside.
Now to prepare the sandwich, take a slice of bread and spread some filling evenly on the slice.Garnish the carrot and peas mixture layer with grated cheese.
Close it with another slice of bread.
Grill the sandwich in a grilling pan from both the sides till golden brown.
Cut the sandwhich diagonally and serve hot.Serve Carrot and Peas Sandwich along with a hot cup of Masala Chai or Cantaloupe Pomegranate and Mint Juice ., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Carrot_And_Peas_Sandwich.jpg, 9