anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,sunflower oil tikkis,paneer,chaat masala powder,green peas (matar),onion,mint leaves (pudina),rolled oats instant oats,green chillies,sweet potatoes

Matar Pudina Oat & Broken Wheat Tikki Recipe, 1 Sweet Potatoes - boiled and peeled,Salt - to taste,1 inch Ginger - grated,Sunflower Oil - for cooking tikkis,2 Green Chillies - finely chopped,1 Onion - finely chopped,Mint Leaves (Pudina) - small bunch,1 cup Green peas (Matar) - steamed,1 teaspoon Chaat Masala Powder,200 grams Paneer (Homemade Cottage Cheese) - crumbled,80 grams Rolled Oats Or Instant Oats, 35, Indian, To begin making the Matar Pudina Oat & Broken Wheat Tikki Recipe, first get all the ingredients prepped,boil the potatoes and steam the peas.Once you have all the ingredients ready, in a food processor, add in both the boiled sweet potatoes, oats, paneer, steamed green peas, grated ginger, green chilies, onion, mint leaves and chaat masala.Blend the ingredients until the potatoes are coarsely mashed and all the ingredients come together.
Open the processor and give the mixture a stir halfway through so the ingredients come together and blend again.Transfer the tikki dough into a bowl.
Check the salt and add more only if you feel you require as the oats also have salt in them.Grease your fingers with a little oil and shape the Matar Pudina Oat & Broken Wheat Tikki dough into bite size tikkis or large lemon size balls and arrange them aside on a tray.Preheat a skillet on medium heat.
Add a little on on the skillet.Place a few matar pudina oat tikkis at a time on the skillet, drizzle a few drops of oil on each of the Matar Pudina Oat & Broken Wheat Tikki and cook them on low to medium heat until browned and crisp on both sides.
Remove onto an oil absorbent paper and serve.You can also shape the tikki dough in the form of a cylinder like the kebabs, and insert them into a skewer and grill them.Serve the Mint Matar & Pudine Ki Tikki along with a Sweet & Spicy Tomato Chutney and a cooling Yogurt Dip as an evening snack along with your Masala Chai or as an appetizer for parties., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Oats_Matar_Pudina_Tikki_Cutlet_Patty_Recipe_Mint_Pea-1.jpg, 11
Ingredients: tomato,salt,mustard seeds,red chilli powder,cloves garlic,water,curry leaves,curd,onion,bottle gourd (lauki),cumin seeds (jeera),coriander powder,turmeric powder,green chillies,sunflower oil

Happy Dahi Wali Gourd Recipe - Yogurt Based Bottle Gourd Vegetable, Salt - as required,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,Water - as required,Sunflower Oil - as required,1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1-1/2 cup Bottle gourd (lauki) - peeled and chopped,1 Onion - finely chopped,1 Green Chillies - finely chopped,1/2 teaspoon Cumin seeds (Jeera),3 cloves Garlic - finely chopped,1/4 cup Curd (Dahi / Yogurt),1 Tomato - chopped,5 Curry leaves, 45, North Indian Recipes, To prepare Sukhi Dahi Wali Lauki Recipe (Yogurt Based Bottle Gourd Sabzi), firstly, heat oil in a Kadai.
Add cumin seeds, mustard seeds, curry leaves and green chillies.Once the mustard seeds crackle, add the garlic and onions.
Cook till the onions become soft and translucent.Next add the chopped lauki and give it a stir.
Add salt, turmeric powder and cover the pan with a lid.
Let it cook for about 3 to 4 minutes.Next, add the tomato, red chilli powder and coriander powder.
Mix everything and cover the pan again.Meanwhile, whisk the curd with required water in a bowl and keep it aside.When the lauki/bottle gourd becomes soft, turn the flame on low, add the curd/yogurt and stir continuously.Once Sukhi Dahi Wali Lauki is mixed properly, cover the pan again and let it cook for about 6 to 8 minutes until most of the liquid evaporates.When Sukhi Dahi Wali Lauki Recipe (Yogurt Based Bottle Gourd Sabzi) is properly cooked, switch off the flame and serve hot.Serve Sukhi Dahi Wali Lauki along with Palak Dal, Boondi Raita and Phulka for an everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Sukhi_Dahi_Wali_Lauki.jpg, 15
Ingredients: salt,chaat masala powder,red chilli powder,water,gram flour (besan),coriander (dhania) leaves,onion,chicken,cumin seeds (jeera),turmeric powder,sunflower oil

Chicken Pakora Recipe - Chicken Fritters, 1 Onion - sliced,5 tablespoons Gram flour (besan),Water - as required,1 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,250 grams Chicken - minced,Chaat Masala Powder - as required,1/4 teaspoon Turmeric powder (Haldi),Pickled onions - as required,Sunflower Oil, 35, Indian, To begin making the Chicken Pakora recipe, combine all the ingredients together in a bowl including chicken, gram flour, onion, cumin seeds, turmeric powder, red chilli powder, coriander leaves and salt.Add water little at a time, to make a thick pakora batter.
Check the salt, spices and adjust to suit your taste.Preheat the Kuzhi Paniyaram Pan on medium heat; add a few drops of oil into each cavity.Spoon the Chicken Pakoda batter into the cavity and pan-fry them until it is browned and crisp on both sides.
You can optionally add just a little more oil to give it additional taste.
This will take 3 to 4 minutes.Proceed the same way with the remaining Chicken pakora batter.The process of cooking pakoda in a pan preserves nutrition and the addition of Lotus seeds giving an added taste and nutrition for this classic teatime snack.Arrange the Chicken pakora on a serving platter, sprinkle some chaat masala, place some pickled onions by the side and serve it as a snack or as an appetizer for parties.
Serve the Chicken Pakora Recipe along with Dhaniya Pudina Chutney or Garlic Chutney  for evening snacks and enjoy it with Masala Chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Chicken_Pakoda_Recipe.jpg, 11
Ingredients: salt,red bell pepper (capsicum),tahini,brinjal (baingan eggsplant),cloves garlic,virgin olive oil,za'atar,parsley leaves,large carrot,onion,broccoli,lemon,green zucchini,walnuts

Roasted Vegetables With Tahini Sauce Recipe, 3 tablespoons Tahini,Salt - to taste,1 teaspoon Za'atar,1 teaspoon Lemon juice,1/4 cup Walnuts - roasted (optional),1/4 cup Broccoli - cut into florets,1 Onion - quartered and petals removed,1/2 Brinjal (Baingan / Eggplant) - cut into wedges,1 large Carrot (Gajjar) - cut into long stripes,1 Green zucchini - cut into stripes,1 clove Garlic - minced,1 teaspoon Extra Virgin Olive Oil,1 Red Bell pepper (Capsicum) - cut into stripes,2 sprig Parsley leaves - finely chopped, 50, Greek, We begin making the Roasted Vegetables With Tahini Sauce by heating a large skillet with olive oil, roast the carrot and zucchini first till it soft.Then add the broccoli and bell peppers and roast them along with the rest till it is cooked.
You can cover and cook it for few minutes.Then finally add the onion and little salt and toss it over for few minutes till the onion is sautéed for few seconds.
Then turn off the heat.
Serve it on a plateIn a separate bowl, add all the dressing ingredients and mix well.
Drizzle this dressing over the top of the vegetables and sprinkle some more Za’atar and parsley.Serve the Roasted Vegetables With Tahini Sauce Recipe along with a Vegan Moussaka to enjoy your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Roasted_Vegetables_With_Tahini_Sauce_Recipe.jpg, 14
Ingredients: gram dal (pottukadalai),jaggery,dry coconut (kopra),peanuts (moongphali),sesame seeds (til seeds)

Karnataka Style Ellu Bella Recipe (Sankrati Mix Recipe), 1 cup Dry coconut (kopra) - chopped into small pieces,1 cup Raw Peanuts (Moongphali),1/2 cup Sesame seeds (Til seeds),1 cup Jaggery - cut into small pieces,1 cup Roasted Gram Dal (Pottukadalai), 45, Karnataka, We begin making the Karnataka Style Ellu Bella Recipe (Sankranti Mix Recipe) by following the procedure below:Roasting the peanutsHeat a big kadai, when it is hot and before it starts to smoke add in the peanuts with skin and roast them till it become slightly brown.Once done, let it cool down, by using a Muslin cloth or Gunny bag, add in the roasted peanuts in the center and wrap them up, hold it tightly by using one hand and with the other hand rub the peanuts against the cloth.
This will help in removing the skin from the peanuts.
Blow away the husk and keep the peanuts aside.For the copraRemove the outer brown layer from the copra, cut them into small pieces and dry roast them on the kadai and keep it aside.For the JaggeryYou can use a knife to cut the jaggery into small pieces and keep it aside.
It should be of the same size as the copraTo assembleDry roast the sesame seeds also and mix in all the other ingredients together., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnataka_Style_Ellu_Bella_Recipe_Sankrati_Mix_Recipe_.jpg, 5
Ingredients: salt,coconut,kokum (malabar tamarind),ghee,jaggery,red chilli powder,water,curry leaves,cumin seeds (jeera),peanuts (moongphali),cloves (laung),green chillies

Peanut Curry Recipe, 3 Green Chillies,Salt - to taste,2 tablespoon Ghee,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,4 tablespoon Fresh coconut - grated,2 cups Raw Peanuts (Moongphali),Water - as needed,3 tablespoons Jaggery - grated,2 Cloves (Laung),1 sprig Curry leaves,4 Kokum (Malabar Tamarind), 35, Indian, To begin making the Peanut Curry recipe, heat a wok/kadai and dry roast the peanuts till they turn crispy and brownish.After cooling, peel them by rubbing them against each other between palms.Grind the peeled roasted peanuts, grated coconut, cloves and green chillies to a fine paste by adding 1/2 cup water in a mixer grinder.
Keep it aside.Heat a kadai/wok.
Add ghee and once it gets heated, add cumin seeds and let them flutter.Add curry leaves and fry for few seconds.
Now pour the peanut curry into the kadai and mix well.
Add 1/2 cup water if needed.Let it come to a boil.
Then add jaggery and mix well.
Simmer for 5 minutes.Add kokum petals, mix and again simmer for 5 minutes.
Add salt to taste, mix and serve hot.Serve Peanut Curry along with Varicha Bhaat during fasting days or you can even serve it with other fasting items such as Sabudana Khichdi., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Peanut_Curry.jpg, 12
Ingredients: tomato,salt,gouda cheese (or sharp cheddar),mozzarella cheese,red chilli flakes,mixed herbs (dried) italian,green seedless grapes,black olives,black pepper powder,recipe pie crust,tomato basil pasta sauce

Savory Tart Recipe with Grape and Gouda Cheese, 1 recipe All Purpose Pie Crust,1/2 teaspoon Red Chilli flakes,2 Tomato - cut into round slices,Salt - to taste,1/2 cup Gouda cheese - grated (or sharp cheddar),1 cup Mozzarella cheese - grated,Black pepper powder - to taste,1/4 cup Tomato Basil Pasta Sauce,1 tablespoon Mixed Herbs (Dried) - italian,1 cup Green seedless Grapes - halved.,1/4 cup Black olives - thinly sliced, 70, Italian Recipes, To prepare the pie crust, click here to see the recipe of easy all-purpose pie crust.
Keep in the fridge wrapped in the cling foil while you prepare the filling.Next preheat the Oven to 200 C.
Grease a 10 inch pie tin or baking sheet with little oil or line with parchment paper.Roll out the pie dough on a lightly dusted surface to about 10 by 7 inch long rectangle.
Place the rolled out pastry in the pie tin and remove the excess pastry from the edges.Now with the spoon spread the tomato-basil sauce over the pie leaving an inch margin around the edges of the tart.Arrange the tomato slices neatly over the tomato sauce.
Sprinkle grated gouda, mozzarella, grapes and olives over the tomato slices.Next fold the edges of the tart so that the tart gets sealed around the edges.Drizzle some extra virgin olive oil, salt, herbs, chili flakes over the filling and bake for about 30-35 minutes in the preheated oven until the pastry is crisp and golden from outside and the cheese is melted.
Transfer the Savory Tart Recipe with Grape and Gouda Cheese on a cooling rack and let it rest for 10 minutes or so before serving.Serve Savory Tart with Grape and Gouda Cheese for a special weekend dinner with friends and family.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Gourmet_Recipes/Savory_Tart_Recipe_with_Grape_and_Gouda_Cheese-1.jpg, 11
Ingredients: tomato,salt,cloves garlic,carrot,black peppercorns,sugar,onion,sunflower oil

Healthy Tomato Carrot Onion Soup Recipe, 7 cloves Garlic - chopped,1 Carrot (Gajjar) - thinly sliced,1/2 tablespoon Sugar - optional,Salt - to taste,1 teaspoon Whole Black Peppercorns - crushed,1 Onion - chopped,7 Tomatoes - chopped,1 tablespoon Sunflower Oil, 30, Indian, To begin making the Healthy No Cream Tomato Carrot Onion Soup recipe, firstly heat oil in a heavy bottomed pan.
Once the oil is hot, add chopped garlic and saute it for about 20 seconds.After 20 seconds, add chopped onions and cook them till they become soft and translucent.
Once the onions are cooked, add the thinly sliced carrots.
Add the required salt, mix it well and cover the pan for about 3 minutes.
We have to cook carrots only half.Once the carrots are partially cooked, add chopped tomatoes and season it with crushed black pepper.
Mix it well and let it cook for about a minute.After a minute, add some water and cover it with the lid again.
Cook till the tomatoes are fully cooked and mushy.
Switch off the gas and let the mixture come to room temperature.Once it comes to room temperature, strain the mixture and keep the water aside.
Grind the mixture to form a puree.
Now, add the water in the puree and add it to the wok again.
Switch on the gas and let it cook for about a minute.Add some more salt, little bit sugar if you feel tomato is too sour.
Let it cook for about 3 to 4 minutes.After 3 to 4 minutes, switch off the gas and serve.
(If you want it more thin you can strain ready soup again, discard the waste and cook strained part for one more minute)Serve Healthy No Cream Tomato Carrot Onion Soup along with Garlic Bread and Bean Sprout & Corn Salad for your healthy weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Tomato_Carrot_Onion_SoupHealthyno_cream_added.jpg, 8
Ingredients: black cardamom (badi elaichi),bay leaves (tej patta),cardamom (elaichi) podsseeds,nutmeg powder,ajwain (carom seeds),black peppercorns,st flower,coriander (dhania) seeds,cinnamon stick (dalchini),cumin seeds (jeera),mace (javitri),cloves (laung),star anise

Biryani Masala Powder Recipe, 6 Cardamom (Elaichi) Pods/Seeds,2 tablespoons Ajwain (Carom seeds),3 Star anise,2 tablespoons Whole Black Peppercorns,5 tablespoons Coriander (Dhania) Seeds,5 Cloves (Laung),2 Bay leaves (tej patta),2 tablespoons Cumin seeds (Jeera),2 inch Cinnamon Stick (Dalchini),3 Stone flower - (Medium Sized),1 Black cardamom (Badi Elaichi),3 Mace (Javitri),1/4 teaspoon Nutmeg powder, 10, Hyderabadi, To begin making the Biryani Masala Powder, heat a flat griddle, roast the coriander seeds and peppercorns first for 10 seconds.Add the cumin seeds, jeera, cloves, cinnamon and roast them for 10 more seconds.Next add the remaining ingredients into the same pan and roast them all for 1 minute.Cool it down and grind it into a smooth powder.
Store it in a mason jar and use it when it is required.Serve the Biryani Masala Powder to make Dum Biryani or Hyderabad Kuska to enjoy Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Biryani_Masala_Powder_Recipe.jpg, 13
Ingredients: wheat flour,ghee,mixed nuts almonds,jaggery,dry coconut (kopra),dry ginger powder (sonth),gond (natural gum)

Whole Wheat Sonth Ke Ladoo Recipe, 1/2 cup Dry coconut (kopra) - grated,1/2 cup Mixed nuts - almonds,1/3 cup Gond (natural gum),1 cup Whole Wheat Flour,3/4 cup Jaggery,1/4 cup Dry ginger powder - (sonth),1/3 cup Ghee, 40, North Indian Recipes, To begin with Whole Wheat Sonth Ke Ladoo Recipe, heat 1 tablespoon ghee in a heavy bottomed pan.
Add gond and fry it on low flame until it puffs up and turns slightly brown in colour.
Remove from pan and transfer to a plate.Add remaining ghee into the same pan.
Roast vivatta whole wheat flour on low flame until a nice aroma from the flour is released and ghee separates from the flour.
Remove it into a wide bowl.Add ginger powder and roast for about a minute or until the powder releases nice aroma.
Remove from pan and add into the bowl containing whole wheat flour.Next dry roast grated dry coconut for a minute and then transfer into the wheat flour bowl.Add the broken jaggery pieces into the same pan and heat it until melted.
Once fully melted filter it to remove any impurities.
Pour the filtered jaggery syrup into the whole wheat flour bowl.Grind almonds and cashews into coarse powder and chop the pistachios.
Add all the nuts into the bowl.Crush roasted gond (mastic gum) into very small pieces.
Add it to the bowl as well.Mix all the ingredients well.
Wait until heat reduces to bearable amount to touch.
Make lemon sized balls and shape them into round shapes.Store Whole Wheat Sonth Ke Ladoo in an airtight container, as they stay good for about 3 to 4 months.Whole Wheat Sonth Ke Ladoos are usually made and eaten during the winter season to provide warmth to the body.
You can also serve them as a tea time snack with a hot cup of Masala Chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Whole_Wheat_Sonth_Ke_Ladoo_Recipe-1.jpg, 7
Ingredients: salt,black sesame seeds,virgin olive oil,red chilli flakes,water,flour (maida),sesame seeds (til seeds),dried oregano

Crispy Lavash Recipe | Lebanese Bread (Eggless), 2 cups All Purpose Flour (Maida),1 tablespoon Extra Virgin Olive Oil,1 tablespoon Dried oregano,Salt - to taste,2 tablespoons Sesame seeds (Til seeds),1 cup Lukewarm Water - (adjust),1 tablespoon Red Chilli flakes - (adjust),2 tablespoons Black sesame seeds, 42, Mediterranean, To make Crispy Lavash Recipe | Lebanese Bread (Eggless), Take a bowl or stand mixer, add salt, oregano, chilli flakes and olive oil, and mix everything well.Now add warm water little by little, and start kneading the dough till crumbly.
Knead further.Once the dough comes together and soft enough, then cover it with a damp cloth and let it rest for 25 minutes.Preheat oven at 180 degree C.Divide the dough into 7 to 8 equal size balls.Dust one ball with flour and roll it into a circle as thin as possible.cut each circle into 5-6 triangles and sprinkle black and white sesame seeds on top.Arrange them on a greased baking tray and bake it for 10-12mins or until light brown and crisp.Take it out and let them cool.Serve Crispy Lavash Recipe | Lebanese Bread (Eggless) with Roasted Broccoli And Potato Dip Recipe or your favourite dip., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Lavash.jpg, 8
Ingredients: sugar,hung curd (greek yogurt),marie biscuit,strawberry compote recipe

Quick & Easy Creamy Fruit Trifle Recipe, 1 Strawberry Compote - recipe,3 tablespoons Sugar - powdered,5 to 6 Marie Biscuit - crumbled,100 ml Fresh cream - chilled,200 grams Hung Curd (Greek Yogurt), 320, British, To prepare the Creamy Fruit Trifle Recipe; we will first whisk the cream and sugar until thick with soft peaks.
 Using an electric whisk, helps quicken the process.Gradually add in the greek yogurt and whisk until just combined.
Keep this aside.Make sure you have the strawberry compote ready; you can also substitute this trifle with fresh fruits like kiwi, mangoes and strawberries.We will now serve them in individual glasses; add a few spoons of oat crumble to the bottom of the glass; next alternatively add in the whipped yogurt and the fruits.
Finally top it with the oat crumbleRefrigerate the Creamy Fruit Trifle for 4 to 5 hours before you are ready to serve.Serve the delicious Quick & Easy Creamy Fruit Trifle as a snack or even a light dessert for dinner parties.
, https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Gourmet_Favorites/Quick_Easy_Creamy_Fruit__Trifle_Recipe_shutterstock_130042661.jpg, 4
Ingredients: salt,corn flour,coriander (dhania) leaves,soy sauce,white vinegar,red chilli sauce,eggs,tomato ketchup,ginger garlic paste,onion,water,sunflower oil oil,spring onion (bulb greens),green bell pepper (capsicum),chicken breasts bless,green chillies,sunflower oil

Chilli Chicken Recipe - Delicious Indian Style Chinese Chicken, 3 Green Chillies,Sunflower Oil - oil for frying,1 teaspoon White vinegar,1 cup Chicken breasts - boneless,3 teaspoon Corn flour,1 tablespoon Soy sauce,3 tablespoon Sunflower Oil,1 teaspoon Ginger Garlic Paste,1 Onion - cubed,5 teaspoon Red Chilli sauce,1 tablespoon Tomato Ketchup,Coriander (Dhania) Leaves - as required for garnish,1/2 teaspoon Salt,1/4 cup Water,Spring Onion (Bulb & Greens) - as required for garnish,1/2 cup Green Bell Pepper (Capsicum) - cubed,1 Egg white, 110, Chinese, To prepare Chilli Chicken Recipe, wash chicken with water and then with turmeric powder.
Drain the water completely from the chicken.
Cut them into small pieces.If you are not using store bought red chili sauce, then soak few Kashmiri red chilies in warm water for about 30 minutes.
Grind them into a fine paste and use the paste for marination; If you are using homemade red chili paste, use half a teaspoon less than the chili sauce.In a small Mixing bowl, add cleaned chicken pieces, 2 teaspoons of red chili sauce, salt, corn flour and egg white.
Combine them well such that the chicken pieces are marinated evenly.
Set aside for about an hour.In a separate bowl, add remaining chili sauce, white vinegar, soy sauce and tomato ketchup.
Combine them well and set aside for later use.In a non-stick Tawa, add oil and heat it over medium flame.
Once the oil is hot, fry the chicken pieces in small batches for about 3 minutes.
Ensure they are not over fried so that they become hard.
Drain excess oil from chicken by draining them in a paper towel.In a pan, add 3 tablespoons of oil; once the oil is hot, add ginger garlic paste and onions.Cook until the onions become translucent and become slightly brown.Increase the high flame and add capsicums.
Fry them in the higher flame so that the vegetables retains its crunchiness.Now, add green chilies and sauce mixture.
Lower the flame.Add chicken pieces and give them a stir.
Add the mentioned amount of water and cook until the water is absorbed.
Ensure the chicken is completely cooked.When the Chilli Chicken gets a semi gravy consistency, switch off the flame and garnish with coriander leaves and spring onions.Serve Chili Chicken warmly with fried rice, Fenugreek & egg fried rice or simply munch them enjoying your tea in the evening., https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/chilli-chicken-recipe.jpg, 17