anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,cumin powder (jeera),rosemary,paprika powder,cloves garlic,carrot,basil leaves,virgin olive oil,sugar,onion,thyme leaves,chicken breasts

Tomato Basil Chicken Curry Recipe, 1 teaspoon Sugar,2 Carrot (Gajjar) - cut diagonally,1 teaspoon Cumin powder (Jeera),1 cup Homemade tomato puree,2 tablespoon Paprika powder,Salt - to taste,1 tablespoon Dried Thyme Leaves,1 Onion - chopped,6 Basil leaves,Extra Virgin Olive Oil - for cooking,4 cloves Garlic - chopped,1 Chicken breasts - cut into chunks,1 tablespoon Rosemary, 35, Continental, To begin making the Tomato Basil Chicken Curry Recipe, heat olive oil over medium heat in a saucepan.Add chopped garlic and onions and saute them as well till the onions turn translucent.Once done add the chopped carrot, sprinkle some salt and toss well.
This will help to cook the vegetable faster.Once the carrot is half cooked, add in the chicken pieces and give it a mix.
Saute for about a couple of minutes just to sear the meat.
Do not cook for a longer time as the chicken will dry out soon.Add tomato puree, dried seasonings like dried rosemary, thyme, cumin powder and paprika powder and mix well to combine.Once the seasonings have mixed well, add salt to taste and a teaspoon of sugar to cut the sharp tanginess.Add 1 cup of water and give it a stir and bring to a brisk boil.
Turn down the heat and let the Tomato Basil Chicken Curry stew for 15 minutes until the chicken and carrots are done.Check for seasonings in the Tomato Basil Chicken Curry, if your require anything more, you can add them now and adjust the taste.
Once done, turn off the heat and transfer the Tomato Basil Chicken Curry to a serving bowl and serve hot.Serve the Tomato Basil Chicken Curry Recipe along with Garlic Tossed Rice, Beetroot And Carrot Veg Balls With Sautéed Leek to create a delicious continental meal for your weekend lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Tomato_Basil_Chicken_Curry_Recipe__1600.jpg, 13
Ingredients: turmeric powder,tomato,fennel cumin,mustard,curry leaves,fenugreek seeds grind,onion,coriander powder,coriander finely,coconut milk,coconut oil,green chillies,brinjals

Kerala Style Eggplant Curry Recipe - Kerala Style Eggplant Curry,  1/2 teaspoon fenugreek seeds - grind, 1/2 teaspoon Fennel - or cumin, 1 onion - finely chopped, 2 sprig curry leaves, coconut oil - as per use, turmeric powder - a pinch, 1/2 cup coconut milk - thick,2 brinjals - finely chopped, 1/2 tablespoon coriander powder, 1/4 teaspoon mustard, 3 sprig coriander - Finely chop, 2 green chillies - thin and straight cut, 1 tomato - finely chopped, 50, Kerala Recipes, To make Kerala Style Brinjal Curry, first heat oil in a pan.
Now add eggplants and cook till they crisp.
Remove the brinjal and place it on the kitchen towel to drain the oil.
Heat a little more oil in the same pan.
Add mustard seeds and let it cook for 20 seconds.
Now add fennel, green chillies, onion, curry leaves and cook till the onion turns brown.
Now add red chili powder, coriander powder, turmeric powder and cook it for 3 minutes.
Now add tomatoes, brinjals and mix.
After 1 minute add water as per use and cook it for 4 minutes.
Cook till the eggplant becomes soft.
After the bangan becomes soft add coconut milk and mix it.
Cook for 2 minutes and finally garnish with green coriander.
Serve Kerala Style Brinjal Curry with Chow Chow Thoran and Kerala Parotta for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Homestyle_Eggplant_Curry__Kerala_Style.jpg, 13
Ingredients: sweet spicy red chilli sauce (tomato chilli sauce),tomato,salt,rosemary,chicken wings,red chilli flakes,cloves garlic,lemon,sunflower oil

Grilled Chicken Wings Recipe, Salt - as required,500 grams Chicken Wings,2 tablespoons Homemade tomato puree,6 cloves Garlic - finely chopped,1 teaspoon Red Chilli flakes,1 teaspoon Rosemary,1 Lemon juice,2 tablespoons Sunflower Oil,1 tablespoon Honey,2 tablespoons Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce), 70, Continental, To prepare the Grilled Chicken Wings, into a bowl combine the garlic, sweet chilli sauce, tomato puree, chilli flakes, rosemary,  honey, lemon juice, oil and salt.
Now add the chicken into this marinade mixture and allow it to rest for about 45 minutes to an hour.Heat some 2 tablespoons of oil in a grill pan and grill the chicken wings on medium to high heat, flipping frequently and brushing with the marinade for 15-20 minutes or until cooked through.Serve Grilled Chicken Wings as an appetizer, along with Mexican Chilli & Cheesy Bean Dip Recipe (Refried Bean Dip Recipe)and a Chickpea Orange Salad Recipe with Sun Dried Tomatoes., https://www.archanaskitchen.com/images/archanaskitchen/0-Saffola_FitFoodie/9-Grilled_Chicken_Wings_Recipe_Saffola_Oats_Fit_Foodie-1.jpg, 9
Ingredients: salt,wheat flour,curd,flour (maida),sunflower oil

Veechu Parotta Or Ceylon Parotta Recipe, 1 cup All Purpose Flour (Maida),1/2 cup Whole Wheat Flour,Salt - a pinch,5 tablespoon Curd (Dahi / Yogurt),Sunflower Oil, 55, Sri Lankan, To begin making the Veechu/Ceylon Parotta Recipe, we will add all the ingredients into a mixing bowl including all purpose flour, whole wheat flour, curd, salt except oil.Add little water slowly and mix to form a soft and sticky dough.
Add a tablespoon of oil and knead it a little more and rest for some time outside.To make the Veechu/Ceylon paratha, heat a roti tawa on a medium heat and leave it side.Pinch out a little dough from the kneaded dough, add some oil on your working place.
Spread the dough with your palm and fingers.Spread to form a thin sheet, it is okay if there are gaps.
Fold the dough to form an envelope.Then fold it again from the sides as well to form a small folded napkin.
Place this on the roti tawa and cook on both sides by drizzling some oil till it is toasted well.Serve the Veechu/Ceylon Parotta Recipe along with Sri Lankan Egg Curry or a Sri Lankan Chicken Curry to enjoy the dish for your Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Veechu_Parotta_Recipe_.jpg, 5
Ingredients: arhar dal (split toor dal),sesame (gingelly) oil,black peppercorns,dry red chillies,coriander (dhania) seeds,cumin seeds (jeera),methi seeds (fenugreek seeds)

Chettinad Rasam Powder Recipe, 1/4 cup Arhar dal (Split Toor Dal),1/2 cup Coriander (Dhania) Seeds,1 tablespoon Cumin seeds (Jeera),1 tablespoon Whole Black Peppercorns,1 cup Dry Red Chillies,1 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Sesame (Gingelly) Oil, 35, Chettinad, To begin making the Chettinad Rasam Powder Recipe, heat a medium size pan and dry roast the coriander seeds,fenugreek seeds and pigeon peas all separately.
Roast them until they are crisp and the dals turn pinkish brown.Once roasted, set them aside to cool.In the same pan, heat 1/2 tablespoon oil in low heat and fry chillies for about 2 to 3 minutes and set it aside to cool.Heat the another 1/2 tablespoon of oil over low heat and fry cumin seeds and peppercorns separately till fragrant and set aside to cool.Combine all the above roasted chettinad rasam powder ingredients and grind them to a coarse powder and store the Chettinad Rasam powder in an airtight container.
 If you plan to use it occasionally, then place the bottle in the freezer and it will remain fresh for a long time.
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Ingredients: tomato,salt,ginger,green chilli,paneer,chaat masala powder,ajwain (carom seeds),red chilli powder,onion,garlic,bhindi (lady fingerokra),coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Paneer Stuffed Bhindi In Ajwain Tomato Gravy Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli,2 teaspoons Sunflower Oil,Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garlic - finely chopped,1 teaspoon Red Chilli powder,1/2 teaspoon Chaat Masala Powder,1 Onion - chopped,1/2 teaspoon Ginger - finely chopped,1 teaspoon Ajwain (Carom seeds),2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,250 grams Bhindi (Lady Finger/Okra),Kasuri Methi (Dried Fenugreek Leaves) - for garnish,2 cups Homemade tomato puree,1/2 teaspoon Red Chilli powder,1 cup Paneer (Homemade Cottage Cheese) - crumbled, 35, North Indian Recipes, To begin making the Paneer Stuffed Bhindi In Ajwain Tomato Gravy Recipe first wash okra, pat them with a dry cloth and cut off the stems.
Make a vertical cut in okra, making sure they don’t become two separate halves.To prepare the paneer stuffing, combine paneer, salt, red chilli powder, chaat masala powder, coriander powder in a mixing bowl.
Mix it well.Fill 1/2 teaspoon of mixture in each okra through the slits.
Once all the okras are stuffed with the mixture, keep them aside.Heat oil in a wok.
Once the oil is hot, add the bhindi and cook covered till the bhindis are nearly cooked.
Stir occasionally.
Once cooked remove and keep aside in a bowl.Next in the same wok add some more oil, once oil is hot add the ajwain seeds.
once they release the aroma add the chopped onions and slit green chilli.
Saute for a minute and add the ginger and garlic.Saute till the raw smell of the ginger goes and garlic turns golden brown in colour.
Next add all the dry spices including red chili powder, coriander powder, turmeric powder and garam masala powder and quickly add the tomato pure.Stir occasionally and cook till the tomato puree starts to come together and leaves oil at the sides.
Add water to your required consistency and all the stuffed bhindi.Cook covered for 5 minutes.
Once done, switch off the heat and garnish with kasuri methi.
Serve Paneer Stuffed Bhindi In Ajwain Tomato Gravy Recipe with Punjabi Dal Tadka, Phulka and Red Cabbage Carrot, Sprout And Onion Salad., https://www.archanaskitchen.com/images/archanaskitchen/dry_vegetables/Paneer_Stuffed_Bhindi_In_Ajwain_Tomato_Gravy_4_1600.jpg, 16
Ingredients: salt,red bell pepper (capsicum),ginger,green bell peppers,spring onion greens,cloves garlic,soy sauce,baby corn,green chilli sauce,chilli vinegar,pepper,eggs

Asian Style Stuffed Omelette Recipe, 1 tablespoon Soy sauce,1/2 Red Bell pepper (Capsicum) - sliced,1 inch Ginger,2 sprig Spring Onion Greens - chopped,1 teaspoon Chilli vinegar,Salt and Pepper - to taste,3 cloves Garlic - chopped,1/2 Green bell peppers - sliced,1/2 cup Baby corn - chopped,1 tablespoon Green Chilli Sauce,2 Whole Eggs, 30, Asian, To begin making the Asian Style Stuffed Omelet Recipe, add eggs into a bowl and mix with with salt, pepper and spring onions.
Give a good whisk till it fluffs up.Heat a flat skillet with oil, add ginger and garlic and saute till it softens.Add baby corn and cook till it is done, which will take about 20 minutes.
Add bell peppers and saute for 10 more minutes.Add all the sauces along chilli vinegar and stir fry.
Check for Salt and add if needed.
Take the stir fried vegetables out of the pan and keep it aside.Heat oil over a medium heat and coat the surface of the pan with a few drops of oil (not required when using a good non stick pan).Pour the egg mixture and spread it well with ladle.Once it starts getting cooked, after about 30 seconds on medium flame, sprinkle the Vegetable stuffing over the egg omletteFold the egg with spatula from the sides and transfer it to a plate by bringing it to the edge of the pan.
You can also cook the omelette on both sides and them go with putting cheese and rice, if you prefer.Serve the Asian Style Stuffed Omelette Recipe along with a smoothie or a glass of juice to kick start your day with good meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Asian_Style_Stuffed_Omelet_Recipe_.jpg, 12
Ingredients: green chillies,salt,amchur (dry mango powder),mustard seeds,asafoetida (hing),jaggery,dry coconut (kopra),cumin seeds (jeera),peanuts (moongphali),colocasia leaves (arbi) leaves a tender stems,turmeric powder,chana dal (bengal gram dal),sunflower oil

Aluchi Bhaji Recipe - Maharashtrian Style Colocasia Leaves Curry, 1 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Mustard seeds,2 teaspoons Jaggery - grated,Salt - to taste,2 tablespoons Chana dal (Bengal Gram Dal) - soaked in hot water for 30 minutes,2 Green Chillies - slit,1/4 cup Raw Peanuts (Moongphali) - soaked in hot water for 30 minutes,7 Dry coconut (kopra) - thinly sliced,1/2 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,50 grams Colocasia Leaves (Arbi) - leaves along with tender stemscleaned and finely chopped,1/2 teaspoon Cumin seeds (Jeera), 30, Maharashtrian Recipes, To begin making the Aloochi Bhaji recipe, get all the ingredients ready and keep them aside.Soak the channa dal in water for about 1 hour.
Add the chana dal and peanut along with a pinch of salt and 1/4 cup of water in the pressure cooker and cook until you hear 3 to 4 whistles.
Turn off the heat.
Keep aside.Add the mustard seeds and once they splutter add the cumin seeds.
Add hing, turmeric powder, green chillies and the chopped aluchi leaves and stems, amchur.
jaggery, salt, coconut pieces and mix well.
Saute until the colocasia leaves soften and get cooked well.
Once cooked, add the cooked chana dal and the peanuts and give it a brisk boil.
Once done, check the salt and adjust to taste and turn off the heat.Serve Aluchi Bhaji along with Phulka, Matki Chi Usal and Kanda Kairichi Chutney for a delicious sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/9-feb/Aluchi_Bhaji_Maharastrian_Colacasia_leaves_curry_with_peanuts-1.jpg, 13
Ingredients: coriander (dhania),salt,ginger,mustard seeds,asafoetida (hing),coconut,green chillies,kala chana (brown chickpeas),sunflower oil

Chickpea Sundal Recipe, 1 cup Kala Chana (Brown Chickpeas) - soaked overnight,1/2 teaspoon Mustard seeds,2 tablespoons Fresh coconut - grated,Salt - to taste,1 inch Ginger - grated,1 teaspoon Green Chillies,Coriander (Dhania) Leaves - small bunch,1/4 teaspoon Asafoetida (hing),1 teaspoon Sunflower Oil, 40, South Indian Recipes, To begin making the Chickpea Sundal recipe, heat oil in a pan on medium heat; add the mustard seeds and allow it to crackle.Once it crackles, stir in the ginger, green chillies, asafoetida, salt and the cooked chickpeas.Stir-fry for a few minutes until all the ingredients are well combined.
Turn off heat and stir in the coconut and coriander leaves.Serve the Chickpea Sundal hot as healthy tea time snack for the family or make it for special festivals like Gollu (Navratri).Serve Chickpea Sundal as an evening snack with Mango Iced Tea during summer.
You can also serve it with Keerai Sambar and Steamed Rice for your weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Black_Chickpea_Sundal_Recipe_Kala_Chana_Sundal-1.jpg, 9
Ingredients: cashew nuts,salt,vegetable stock,ginger,kaffir lime leaves,bay leaves (tej patta),wheat noodles rice noodles,raisins,cloves garlic,stalk lemon grass,sugar,coriander (dhania) leaves,poppy seeds,cumin seeds (jeera),onion,green chillies (thai variety),coconut milk,coconut oil,sesame seeds (til seeds)

Thai Coconut Curry Soup Recipe, 3 Onion - chopped,2 cups Coconut milk,1 teaspoon Sesame seeds (Til seeds),1 teaspoon Poppy seeds,3 cups Vegetable stock,3 sprig Coriander (Dhania) Leaves - chopped,1 Stalk Lemon Grass - crushed,4 cloves Garlic - finely chopped,3 Green Chillies - (Thai variety),2 Kaffir lime leaves - crushed,Raisins - a few,2 Bay leaves (tej patta),1 teaspoon Salt - (adjust to taste),2 cups Wheat Noodles - or rice noodles boiled,1 teaspoon Coconut Oil,1 teaspoon Sugar - (optional),2 tablespoons Cashew nuts,1 inch Ginger - finely chopped,1/2 teaspoon Cumin seeds (Jeera), 50, Thai, To begin making the Thai Coconut Curry Soup Recipe, heat the coconut oil in a heavy bottomed pan.
Add in the bay leaves, ginger and garlic to the hot oil and fry on low heat.
Add in the crushed lemon grass and kaffir lime leaves at this stage and fry it for another minute.Next, add in the green chilies and chopped green onions together with the vegetable stock to the pan.
Cover the lid and bring all the ingredients to a boil, reducing the flame thereafter and allowing it to simmer for another 20 minutes.Now, add in the coconut milk to the pan to thicken the soup, the ground spice powder and salt and bring all of them to a boil again.Finally, pass the entire pan contents through a sieve to remove the chunkier bits and you will be left with a smooth soup.Put the curry soup back again in the pan and boil this till it reaches a good consistency.At this stage, put in the boiled whole wheat noodles or rice noodles to the soup.Serve Thai Coconut Curry Soup garnished with raisins, accompanied with toasted bread on the side.
Or pair Thai Coconut Curry Soup Recipe with Spicy Chilli Garlic Noodles Recipe or Thai Basil Vegetarian Fried Rice With Pineapple and Spicy Thai Red Chillies Recipe., https://www.archanaskitchen.com/images/archanaskitchen/World_Soups/Thai_Coconut_Curry_Soup_Recipe.jpg, 19
Ingredients: salt,ginger,green chilli,mustard seeds,asafoetida (hing),jaggery,sesame (gingelly) oil,cloves garlic,white urad dal (split),dry red chillies,methi seeds (fenugreek seeds),tamarind lemon

Inji Thogayal Recipe - Spicy & Delicious Ginger Chutney, Salt - as required,1 teaspoon White Urad Dal (Split),1 Green Chilli,1 teaspoon Sesame (Gingelly) Oil,20 grams Tamarind - lemon sized,1 teaspoon Mustard seeds,2 Dry Red Chillies,6 cloves Garlic,1/4 teaspoon Asafoetida (hing),1 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Jaggery - grated,1 cup Ginger - chopped,1 tablespoon White Urad Dal (Split), 20, South Indian Recipes, To begin making Inji Thogayal Recipe, wash and peel the skin of ginger using a spoon.
Cut the ginger into small pieces and keep aside.Heat a pan over medium heat; add fenugreek seeds, urad dal and red chillies to it.
Roast it well in medium flame until the dal is golden and crisp.Add green chilli, ginger, garlic and tamarind.
Saute for 2-3 minutes until raw smell of ginger and garlic goes away.
Turn off the flame and keep aside to cool.
After the mixture is cool, add it to a mixer grinder along with the grated jaggery salt and very little water.
 Grind to make a smooth Inji Thogayal.The next step is to make the tempering for Inji Thogayal Recipe.In a tempering pan, add a teaspoon of oil and heat on medium flame.
Once the oil is hot add mustard seeds and urad dal and let it splutter and the dal to turn golden brown.
Add the asafoetida and turn off the heat.Pour the tempering to the Inji Thogayal Recipe and stir well to combine.
Check the salt and adjust to taste.Serve Inji Thogayal Recipe with hot Steamed Rice along with a dollop of Ghee or even serve as a side dish for Dosa., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/INJI_THOGAYAL__GINGER_CHUTNEY_original.jpg, 12
Ingredients: salt,fennel seeds (saunf),red chilli powder,ginger garlic paste,gram flour (besan),mint leaves (pudina),rice flour,cashew nuts (whole),sunflower oil

Kaju Pakoda Recipe (Cashew Nut Fritters), Sunflower Oil - for deep frying,1-1/2 teaspoons Red Chilli powder,Salt - to taste,1/2 cup Gram flour (besan),1/2 tablespoon Ginger Garlic Paste,1 cup Cashew nuts - (whole),1/2 cup Rice flour,1 teaspoon Fennel seeds (Saunf) - crushed,1/2 cup Mint Leaves (Pudina) - finely chopped, 30, Indian, To begin making Kaju Pakoda Recipe (Cashew Nut Fritters), prep up all the ingredients mentioned and keep ready.
In a deep frying pan, heat enough oil to deep fry.While the oil is getting heated, In a large mixing bowl, take besan, rice flour, red chili powder, give them a quick stir till evenly mixed.To the dry mixture, add ginger garlic paste, salt, fennel seeds, and mix well.Add finely chopped mint leaves, and mix well.To this mixture, add whole cashew nuts and toss well till the cashews are coated.Add 1 tablespoon of hot oil from the deep frying pan and mix.Sprinkle water to the the mixture, little by little to make a lump free dough along with chunky cashews.Pinch out a small portions of the prepared dough, and gradually drop the batter to the deep frying pan with hot oil.
Fry them in batches till golden and crisp.Take the cashew pakodas out of the cooking oil and place them on kitchen towel to absorb excess oil from the pakodas.Serve Kaju Pakoda Recipe (Cashew Nut Fritters) along with other tea time snacks for kids and with added masala chai for the whole family.
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Ingredients: fish,salt,black salt,green chilli,coconut,red mustard seeds paste,mustard seeds,coconut oil sunflower oil,dry red chilli,curd,curry leaves,tamarind paste,ginger paste,chana dal (bengal gram dal),sunflower oil

South Indian Grilled Fish With Spicy Fusion Sauce Recipe, 2 tablespoon Curd (Dahi / Yogurt),2 Green Chilli,1/4 cup Fresh coconut,Salt - to taste,2 teaspoon Coconut Oil - or sunflower oil,1/4 teaspoon Mustard seeds,500 grams Fish,1/2 teaspoon Tamarind Paste,5 Dry Red Chilli,2 tablespoon Red mustard seeds - paste,3 sprig Curry leaves,2 teaspoon Ginger - paste,Black Salt (Kala Namak) - A pinch,1/4 teaspoon Chana dal (Bengal Gram Dal),4 teaspoon Sunflower Oil, 100, South Indian Recipes, To begin making the South Indian Grilled Fish With Spicy Fusion Sauce recipe, make the South Indian Grilled Fish with Spicy Fusion Sauce.
First, clean the fish, make few slits on it and marinate with plain salt for 15 minutes.
Slice the fish into two halves.Take a bowl and mix together ginger paste, red mustard seed paste, tamarind paste, green chillies, red chilli paste, half coconut freshly grated, curd, salt and 2 teaspoons sunflower oil.Marinate the fish with the mixed spice, cover and refrigerate for 30 minutes.
Heat a grilled iron skillet with 2 teaspoon sunflower oil, and cook the fish about 20 minutes or until fully cooked.Transfer to a platter.
Heat coconut oil in a frying pan and slowly add black mustard seed, 2 red chillies, lentil seeds, a pinch of black salt, curry leaves and grated coconut on high flame.
Pour this over the grilled fish.Serve South Indian Grilled Fish With Spicy Fusion Sauce as a side dish along with Jeera Rasam and Steamed Rice for a weekday meal.
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