anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cashew nuts,basmati rice,salt,mustard seeds,asafoetida (hing),dry coconut (kopra),curry leaves,white urad dal (split),dry red chillies,sesame seeds (til seeds),sunflower oil

Ellu Sadam Recipe - Sesame Rice, 4 tablespoon Cashew nuts,Salt - as per your taste,3 tablespoon Sunflower Oil,1/2 tablespoon Mustard seeds,50 grams Sesame seeds (Til seeds),6 Dry Red Chillies,1 cup White Urad Dal (Split),4 Curry leaves,50 Dry coconut (kopra),1-1/2 cup Basmati rice,3/4 tablespoon Asafoetida (hing),3/4 बड़े चमच्च हींग, 50, South Indian Recipes, To begin with the Ellu Sadam first heat a pan and roast sesame seeds and transfer it into a plate and in the same pan dry roast the grated coconut and keep it aside.
After this add one spoon oil in same heated pan and roast 4-5 dry red chillies.Cool these ingredients and grind them into a coarse powder.Now mix this powder with cooked rice and add salt according to your taste.
And now for the seasoning, in a tadka pan add oil and allow it to get heated up.Add mustard seeds and once they splutter add curry leaves,soaked urad dal,cashew nuts,dry red chillies and asafoetida .Mix this seasoning with rice and mix everything together.Serve the Ellu Sadam for lunch with Mor Kuzhambu so that it makes a satisfying meal for your family.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/26-april/Ellu_sadam_stir_fried_rice_with_sesame_seeds_and_coconut_recipe-2.jpg, 11
Ingredients: tomato,wheat (dalia godumai rava),carrot,onion,cumin seeds (jeera),turmeric powder,green chillies,salt,mustard seeds,red chilli powder,water,dry red chilli,garlic,ginger,coriander (dhania) leaves,bay leaf (tej patta),ghee,potato (aloo),green peas (matar),curry leaves,cloves (laung)

Spicy Broken Wheat Khichdi With Vegetables Recipe, 1 Carrot (Gajjar) - finely chopped,Water - as required,2 Dry Red Chilli,1 teaspoon Red Chilli powder,1 Onion - chopped,1-1/2 cup Broken Wheat (Dalia/ Godumai Rava),1 Tomato - chopped,1/2 teaspoon Cumin seeds (Jeera),6 Curry leaves - roughly torn,Salt - as required,1/2 teaspoon Garlic - minced,Coriander (Dhania) Leaves - Few sprigs,1 Potato (Aloo) - cubed,2 Cloves (Laung),1/2 teaspoon Turmeric powder (Haldi),Ghee - as required,1 teaspoon Mustard seeds,2 Green Chillies - finely chopped,1 Bay leaf (tej patta),1/2 cup Green peas (Matar),1/2 teaspoon Ginger - grated, 50, Indian, To begin making the Broken Wheat Khichdi With Vegetables recipe, firstly heat ghee in a heavy bottomed pan.
Add mustard seeds, cumin seeds, bay leaf, curry leaves, dry red chillies and cloves.Once the mustard seeds splutter, add in the ginger garlic paste and green chillies.
Saute it for a few seconds on low flame.Add in the onions and cook them till they turn translucent.Once it is done add in the peas, carrots and potatoes.
Let it cook for about 5 to 8 minutes.After 5 to 8 minutes, add in the tomatoes and the broken wheat.
Add in red chilli powder, turmeric powder and the required salt.Cook it for 2 minutes and then add the required water.
Cover it with a lid and cook it till the broken wheat and vegetables are cooked properly.Once it is done, switch off the flame and garnish it with chopped coriander.Spicy Broken Wheat Khichdi With Vegetables can be served with Lauki Raita, Papad and Aam Ka Achaar for a quick weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/daliya_khichdi_1600.jpg, 21
Ingredients: cashew nuts,ghee,paneer,milk,raisins,sugar,cardamom powder (elaichi),sooji (semolina rava)

Chenna Poda Recipe, 4 tablespoons Milk,2-3 tablespoons Sugar,1-1/2 tablespoons Ghee,2 tablespoons Sooji (Semolina/ Rava),Cashew nuts - few broken,4 tablespoons Sugar - powdered,250 grams Paneer (Homemade Cottage Cheese),1/2 teaspoon Cardamom Powder (Elaichi),Raisins - as required,1 tablespoon Ghee, 55, Oriya Recipes, To begin making Chenna Poda, firstly take fresh paneer or homemade chenna and mash it well with your hands.Add powdered sugar and cardamom powder and mix all together properly.Add sooji/rawa, ghee and milk and mix it properly till everything incorporates well.In a separate pan fry the broken pieces of cashews and few raisins and add it to the chenna mix as well.In a baking pan or a tin, add 1 tablespoon of ghee and spread all over the base.Add sugar and hold the pan or baking tray firmly on the gas top and heat the pan base till the sugar starts to caramelize.Turn off the gas and transfer the chenna mix over the caramelized sugar evenly.Tap the pan to settle the mix well and bake the chenna in a pre-heated oven at 180 degree C for 40-45 mins or till the toothpick inserted comes out clean.Take out the baked chenna poda and cool it on a wire wrack for 2 hours approximately.Hold the pan upside down on a serving tray and remove the chenna poda carefully.Cut into slices and serve!Serve Chenna Poda with Masala Chai and Whole Moong Dal Vada., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Chhena_Poda.jpg, 8
Ingredients: tomato,salt,ginger,rice,sambar powder,ghee (or sesame oil),cumin seeds (jeera),turmeric powder,spinach leaves (palak),garam masala powder

Spinach Rice Recipe - Palak Pulao, 200 grams Spinach Leaves (Palak) - rinsed and chopped,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Tomato - pureed or finely chopped,2 cups Cooked rice,1 teaspoon Ginger - grated,1 teaspoon Sambar Powder,2 tablespoons Ghee - (or sesame oil), 50, Indian, To begin making the Spinach Rice Recipe (Palak Pulao), heat oil in a heavy bottom pan over medium heat.
Add cumin seeds, grated ginger and sauté for a few seconds.Stir in the tomatoes, turmeric powder and saute until the tomatoes have softened.
Once the tomatoes have softened, stir in the chopped spinach and salt.
Cover the pan and allow the spinach to cook until soft.When you open the pan you will notice that the spinach has released  a lot of water.
Turn the heat to high and allow the water to evaporate.Once most of the water is evaporated from the spinach, stir in the cooked rice and sambar powder and combine well.
Check the salt and spice levels and adjust to suit your taste.Turn the heat to low, cover the pan and simmer for a few minutes.
After a couple of minutes of simmering, you will notice that the rice has absorbed all the spices and has a rich green color.At this stage turn off the heat and transfer the Spinach Rice into a serving plate and serve.Serve Spinach Rice along with Tomato Onion Raita, Tadka Raita or any other raita of your choice., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/31-may/Palak_Rice_Spinach_tossed_Rice_recipe-6494.jpg, 10
Ingredients: salt,apples,kisamis,sugar,onion,lemon,vinegar,oil,cinnamon powder

 Apple And Raisin Chutney Recipe,  4 onions - peel and chop,3 apples - peel and chop, 1/2 cup kisamis, 2 tablespoons vinegar, 1 tsp cinnamon powder, salt - as per taste, 1 lemon - juice, 1 teaspoon oil, 1/2 cup sugar - as per taste, 30, Continental, To make apple and raisin chutney recipe, first heat oil in a pan.
Add onion and cook till it becomes soft.
Now add apple, cinnamon, salt, vinegar, lemon juice.
Cook until the apples are soft.
After the apples are soft, add the seeds and sugar.
Mix well and mash it with the help of a masher.
Reduce the flame and cook till the water blows.
Turn off the gas.
Keep this mixture to cool down.
Pour this chutney in an air tight container and store it in the fridge.
Serve apple and raisin chutney recipe with Tawa Paratha and Masala Tea for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Hina_Gujral/Apple_and_Raisin_Chutney_Recipe_1600.jpg, 9
Ingredients: cashew nuts,ghee,poha (flattened rice),coconut,jaggery,cardamom powder (elaichi)

Aval Puttu Recipe, 2 cup Jaggery - powdered,3-4 teaspoons Fresh coconut - grated,2 cups Poha (Flattened rice),1/4 teaspoon Cardamom Powder (Elaichi),2 teaspoons Ghee,Cashew nuts - as required, 35, Indian, To begin making the Aval Puttu, grind the aval in a mixer grinder to make a coarse powder.Sprinkle 1/4 cup of water and mix gently with hands.
Make sure that you don’t mash the aval.
Keep it aside for 10 minutes.Again sprinkle some water after 10 minutes and mix it properly.Take jaggery in a deep micro-safe container, add water just immersing jaggery powder and microwave it for about 2 minutes.Filter jaggery water to remove impurities.
Now microwave it for 6 to 8 minutes more to achieve the desired consistency.Now heat ghee and fry cashews till they turn golden brown.
Add grated coconut, fried cashews, aval and mix everything properly.Microwave it for 2 minutes more and it is ready to be served.Serve Aval Puttu as a sweet dish during the festival of Krishna Jayanti., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sowpernica/Aval_Puttu.jpg, 6
Ingredients: tomato,salt,mustard seeds,asafoetida (hing),coconut,coriander (dhania) leaves,gawar phali (kothavarangai cluster beans),cumin seeds (jeera),onion,turmeric powder,green chillies,sunflower oil

Goan Gawar Bhaji Recipe, 1/2 teaspoon Turmeric powder (Haldi),2 Green Chillies,Coriander (Dhania) Leaves - chopped,Salt - to taste,1 teaspoon Mustard seeds,1 tablespoon Fresh coconut - grated,1 Tomatoes,Asafoetida (hing) - a pinch,1 tablespoon Sunflower Oil,250 grams Gawar Phali (Kothavarangai / Cluster beans),1 Onion,1/2 teaspoon Cumin seeds (Jeera), 30, Goan Recipes, To begin making the Goan Gawar Bhaji Recipe, wash and chop cluster beans.Heat oil in a heavy bottomed pan.
Add mustard seeds, cumin seeds, and asafoetida.
After 15 seconds, add turmeric powder, green chillies and onions.
Cook till the onions become soft and translucent.Now add tomatoes and saute till mushy.
Add cluster beans, salt and mix.
Add some water, cover and cook till cluster beans are cooked.
Mix in between.
Once the cluster beans is cooked and water has dried up, switch it off.
Garnish with grated coconut and chopped coriander.Serve Goan Gawar Bhaji along with Keerai Sambar and Steamed Rice for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/GOAN_GAWAR_BHAJI_.jpg, 12
Ingredients: salt,hung curd (greek yogurt),banana skin,green chilli,asafoetida (hing),red chilli powder,water,gram flour (besan),coriander (dhania) leaves,cumin seeds (jeera),coriander powder,turmeric powder,garam masala powder,sunflower oil

Besan Aur Dahi Wali Kacche Kele Ki Sabzi Recipe, Salt - as required,1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli - finely chopped,2 sprig Coriander (Dhania) Leaves - chopped,Sunflower Oil - as required for frying,2 Raw Banana - skin peeled and boiled,1 tablespoon Cumin seeds (Jeera),1/2 cup Gram flour (besan),1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,1/2 cup Lukewarm Water,1 tablespoon Sunflower Oil,1 cup Hung Curd (Greek Yogurt),1/2 teaspoon Red Chilli powder,1 pinch Asafoetida (hing), 45, North Indian Recipes, To begin making the Besan Aur Dahi Wali Kacche Kele Ki Sabzi Recipe, firstly peel the raw bananas and cut them into round shape or any desired shape that you like.Pressure cook the raw banana with water and salt for about 1 whistle and remove away from the heat.
Open the cooker and keep the bananas aside.Now we will make the gram flour mixture.
Add besan, salt, turmeric powder and water in a bowl and mix it properly.
Now take the banana slices, add it in the besan mixture and coat them well.
Heat a flat skillet with 2 tablespoon oil and add the banana coated besan mixture and fry them till they are brown and crisp.Take them out and drain it over a paper cloth and keep it aside.Now heat oil in a heavy bottomed pan.
Add asafetida and cumin seeds, add turmeric powder, coriander powder and red chilli powder.
Let it cook for 3 to 5 minutes.
Make sure the flame is low.Now add curd and water and mix it properly, add the fried raw bananas and check the salt.
Keep mixing it and let it cook for 10 to 15 minutes.
Switch the gas off and garnish it with green chilies and coriander leaves.
Serve Besan Aur Dahi Wali Kacche Kele Ki Sabzi Recipe along with Smoked Dal Makhani Dhaba Style Recipe and Phulka Recipe (Roti/Chapati) - Puffed Indian Bread to make it comforting meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Besan_Kela_Subzi_Recipe__Raw_banana_in_Gram_Flour_and_Yogurt_Curry_Recipe.jpg, 14
Ingredients: salt,black peppercorns ground,cloves garlic,virgin olive oil,basil leaves,mozzarella cheese,pasta fusilli fusili,cherry tomato

Fusilli Alla Caprese Recipe-Pasta With Cherry Tomatoes And Basil Leaves, Salt - as required,3 tablespoons Extra Virgin Olive Oil,Basil leaves - Few,1 cup Cherry tomatoes,2 cloves Garlic - minced,200 grams Pasta  Fusilli - fusili,1 cup Mozzarella cheese - grated,1/2 teaspoon Whole Black Peppercorns - freshly ground, 40, Italian Recipes, To begin making the Fusilli Alla Caprese recipe, firstly boil water in a pot and cook pasta as per the instructions.Drain the pasta from the water and reserve the pasta water for later use.In a wide pan, heat oil over medium heat.
Add garlic and saute until fragrant for about two minutes.Add tomatoes, salt and pepper.
Cook until the tomatoes become mushy.
Soften them with the back of ladle and continue to cook until they make chunky style sauce.Combine the cooked pasta and tomato mixture and toss them well.
Add basil leaves and mozzarella cheese.
Miv everything properly.Add the reserved pasta water if the pasta is dry and it is ready to be served.Serve Fusilli Alla Caprese on its own or with Pizza Margherita for an Italian weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Fusilli_alla_caprese.jpg, 8
Ingredients: salt,wheat flour,methi leaves (fenugreek leaves),figaro pure olive oil,cloves garlic,green chillies

Methi Lachha Paratha Recipe, Salt - to taste,2 Green Chillies - finely chopped,2 cloves Garlic - finely chopped,1 cup Methi Leaves (Fenugreek Leaves),Figaro Pure Olive Oil - as needed,2 cups Whole Wheat Flour, 25, Indian, To begin making the Methi Lachha Paratha wash the methi leaves thoroughly and chop them finely.In a mixing bowl, add the all the ingredients like the chopped methi leaves, whole wheat flour, green chillies, garlic, salt  and knead it into a soft dough.
Rest it for 10 minutes.After 10 minutes, knead for a minute again until the paratha dough is soft and pliable.
Divide the dough into 10 equal portions.
Preheat a skillet over medium heat.
If you are using a cast iron skillet, then grease the skillet well and allow it to preheat.Keep some flour aside for dusting while rolling the dough.
Shape each dough portion into a round ball, press it between the palm of your hands.Dust the dough with flour and roll it into a 6-inch diameter circle.
Smear some ghee or oil on this rolled out the dough.
Dust some flour over the ghee.
This flour and ghee will help the Methi lachha paratha split itself into layers.Begin folding the Methi lachha paratha dough like an accordion, similar to a saree pleat.
Start from one end of the dough and reach the end.
The dough is essentially made into a pleat.
Once you have stacked up all the pleats one over the other, roll the dough into a swiss roll.Flatten the pleated swiss roll between the palm of your hands, dust in flour and roll into a 4 to 5-inch diameter circle.
You will be able to see the layers very clearly.Place the rolled layered Methi Lachha Paratha on the preheated skillet.
Cook on medium heat on both sides for a few seconds, then smear ghee and cook until golden brown and cooked through completely.Proceed the same way with the remaining portions of the paratha dough.Serve the Methi Lachha Paratha along with Mango Achar, Paneer Butter Masala or your favorite Vegetarian Gravy for a weeknight dinner or even for breakfast along with a chutney., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Methi_Lachha_Paratha_Recipe.jpg, 6
Ingredients: tomato,mace (javitri) flower,black peppercorns,cloves garlic,curry leaves,white urad dal (split),coriander (dhania) seeds,cumin seeds (jeera),turmeric powder,sunflower oil,coriander (dhania),salt,green chilli,cardamom (elaichi) podsseeds,star anise,nutmeg powder,coconut,dry red chilli,button mushrooms,ginger,bay leaf (tej patta),fennel seeds (saunf),poppy seeds,cinnamon stick (dalchini),cloves (laung)

Chettinad Style Pepper Mushroom Recipe, 1 Tomato - finely chopped,1 sprig Curry leaves,1/4 teaspoon Nutmeg powder,2 tablespoons Sunflower Oil,1 teaspoon Whole Black Peppercorns,2 inch Ginger,1/2 teaspoon Fennel seeds (Saunf),Salt - to taste,1 Star anise,2 Cardamom (Elaichi) Pods/Seeds,1 cup Button mushrooms - cleaned and sliced,1 teaspoon Poppy seeds,10 Shallots,1 Green Chilli - slit,Coriander (Dhania) Leaves - small bunch,2 teaspoons White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander (Dhania) Seeds,5 cloves Garlic - peeled,1 teaspoon Cumin seeds (Jeera),3 Dry Red Chilli,1 Cinnamon Stick (Dalchini),4 teaspoons Fresh coconut - grated,1 teaspoon Fennel seeds (Saunf),1 Bay leaf (tej patta),1 Mace (Javitri) - small flower,4 Cloves (Laung), 35, Chettinad, To begin making Chettinad Style Pepper Mushroom Recipe, start with making the aromatic spice mix.
Take a pan and dry roast the ingredients listed in the spice mix till aromatic, grind it to a fine paste using a mixer and keep it aside.Now, make a paste of shallots, ginger, garlic, curry leaves and turmeric powder to fine paste and keep it aside.Heat a wide pan in low flame, pour oil, put the bay leaf, fennel seeds, and curry leaves and let it splutter.Now add the chopped tomato and the slit green chili and sauté for five minutes.Add the onion, ginger garlic paste that was made earlier and cook till the raw smell of the ginger garlic goes away.Add the aromatic spice mixture, season with salt and add a little water and let it cook for ten minutes, keep stirring the gravy in between.Now add the cleaned, sliced mushrooms and cook it with the lid on for few more minutes.Once the mushrooms are cooked, switch off the flame and garnish with the finely chopped coriander leaves.Serve Chettinad Style Pepper Mushroom Recipe with rotis or steamed rice for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Chettinad_Style_Pepper_Mushroom_Recipe.jpg, 25
Ingredients: tomato,salt,mustard oil,coriander (dhania) leaves,coconut,mustard seeds,asafoetida (hing),curry leaves,garlic,onion,green chillies,cabbage (patta gobi muttaikose)

Cabbage Palya Recipe, 2 cups Cabbage (Patta Gobi/ Muttaikose) - finely shredded,Salt - as required,2 Green Chillies - chopped finely,Curry leaves - Few,1 Tomato - finely chopped,1 teaspoon Mustard seeds,3/4 cup Onion - finely chopped,2 tablespoons Coriander (Dhania) Leaves - chopped,2 tablespoons Mustard oil,1/4 cup Fresh coconut - grated,3 tablespoons Garlic - minced,1 pinch Asafoetida (hing), 40, South Indian Recipes, To begin making the Cabbage Palya recipe, cook shredded cabbage in boiling water for 5 to 7 minutes or until it is slightly transparent and drain excess water using a colander.Heat mustard oil in a wide pan, add mustard seeds and let it crackle.Once it crackles, add hing, curry leaves, green chillies and garlic.
Saute it until the garlic changes its colour slightly.Add the onions and a tiny bit of salt and let it cook until it turns slightly golden.At this stage add the cabbage and add the required salt and mix well and cook until you see it drying.
This shouldn't take too long.Now add the chopped tomato, grated coconut and coriander.
Mix well and cook covered until the tomato becomes soft.
Dish it out into bowl and serve.Cabbage Palya is best served with steamed rice and mixed vegetable sambar, or as a tiffin box dish with chapattis., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Cabbage_Palya.jpg, 12
Ingredients: tomato,cashew nuts,salt,green chilli,water,curd,red yellow green bell peppers (capsicum),onion,sweet corn,ginger paste,sunflower oil

Sweet Corn And Capsicum Gravy Recipe, 2 Onions - medium sized,1 Green Chilli,1 Tomato,1 cup Sweet corn,1 teaspoon Ginger - paste,Salt - to taste,1 Red Yellow and Green Bell Peppers (Capsicum),1 cup Water,1/2 cup Curd (Dahi / Yogurt),2 tablespoon Cashew nuts,4 teaspoon Sunflower Oil, 30, North Indian Recipes, To begin making the Sweet Corn And Capsicum Curry Recipe, first soak the cashews in warm water.Heat a kadai with 2 teaspoons oil, add onion and ginger and let it cook till the onion turns soft.
Once the onions turns soft, add the tomatoes, and cook till the tomatoes turn mushy and soft.
Turn off the flame and let it cool.Once it cools down, add the tomato onion mixture, cashews, curd,1 cup water in a mixer grinder and blend it to fine paste.Reheat kadai with oil, add the cumin seeds and stir for a minute.
Add the cashew, onion and tomato mixture and give it a mix.Stir continuously for 5 minutes.
Add the corn and capsicum to the mixture.
Add salt and stir the mixture and turn off the flame, keep it covered for a minute or two to settle it down.Serve Sweet Corn And Capsicum Gravy Recipe with Cashews and it is ready to be served.Serve Sweet Corn and Capsicum Gravy Recipe along with hot Phulkas or Tawa Parathas and Bhindi Raita Recipe (Okra Salad) for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Sweet_Corn_And_Capsicum_Gravy.jpg, 11