anandhuvasudev/southindiandish huggingface dataset:
Ingredients: baking powder,wheat flour,salt,almond butter,eggs,nutmeg powder,strawberries,ragi flour (finger millet nagli),vanilla,muesli

Whole Wheat And Ragi Crepe With Muesli And Strawberry Recipe, 1 teaspoon Baking powder,Salt - to taste,1 cup Strawberries - sliced,1/4 cup Ragi Flour (Finger Millet/ Nagli),1 tablespoon Vanilla Extract,1/2 cup Muesli,1 Whole Egg,1 teaspoon Nutmeg powder,4 tablespoons Almond butter,1 cup Whole Wheat Flour, 20, Continental, To begin making the Whole Wheat And Ragi Crepe With Muesli And Strawberry Recipe, we wiil first mix all the ingredients mentioned in the list for crepes including Whole Wheat Flour, Ragi Flour, Whole Egg, Vanilla Extract, Baking Powder, Nutmeg Powder and Salt.Add about 1/2 cup water and mix it to a thin batter.
Heat a flat pan to a medium heat.Pour about one ladle and swirl it around till you get a thin layer on the pan.
After 1 minute, flip it over and cook on the other side for 1 more minute.Take the crepe out of the pan, and then spread a tablespoon of almond spread evenly and then sprinkle the muesli and layer it with strawberries and serve.
Serve the Whole Wheat And Ragi Crepe With Muesli And Strawberry Recipe along with a hot cup of Espresso Coffee for your Weekend Breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Whole_wheat_Crepe_with_Muesli__Strawberry_Recipe_.jpg, 10
Ingredients: salt,cumin powder (jeera),asafoetida (hing),ajwain (carom seeds),red chilli powder,baking soda,gram flour (besan),rice flour,turmeric powder,spinach leaves (palak)

Palak Bhajia Recipe - Spinach Pakoras, 1/2 teaspoon Cumin powder (Jeera),Salt - to taste,1/4 teaspoon Ajwain (Carom seeds),1/2 teaspoon Red Chilli powder,5-6 tablespoons Gram flour (besan),1/4 teaspoon Turmeric powder (Haldi),3/4 cup Spinach Leaves (Palak) - tightly packed,1 tablespoon Rice flour,1 pinch Baking soda,1 pinch Asafoetida (hing), 35, Indian, To begin making Palak Bhajia, firstly let us make the pakora batter.
In a mixing bowl, combine spinach, besan, rice flour, baking soda, asafoetida, turmeric powder, red chilli powder, cumin powder, saltand ajwain.
Add enough water and mix everything to form a batter.
The batter should not be very thick or watery.Heat oil for frying in a deep fry pan.
Drop bits of spinach batter and cook till it turns crispy and golden brown.Remove from the heat and similarly deep fry the remaining bhajias too.Serve Palak Bhajia with Dhaniya Pudina Chutney or Tomato Onion Chutney., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preeti_Tamilarasan/Palak_Bhajia.jpg, 10
Ingredients: salt,green beans (french beans),wheat noodles,soy sauce,carrot,black peppercorns,tomato ketchup,coriander (dhania) leaves,green bell pepper (capsicum),red chilli sauce

Chinese Bhel Recipe - No Onion No Garlic, 1 cup Wheat Noodles - boiled and fried,2 Carrots (Gajjar) - thinly sliced,2 tablespoons Red Chilli sauce,Salt - to taste,10 Green beans (French Beans) - thinly sliced,2 sprig Coriander (Dhania) Leaves - chopped for garnish,Whole Black Peppercorns - crushed,1 tablespoon Tomato Ketchup,1 Green Bell Pepper (Capsicum) - thinly sliced,2 tablespoons Soy sauce, 30, Fusion, To begin making No Onion No Garlic Chinese Bhel Recipe , boil the noodles in a saucepan with hot water, a little oil and a pinch of salt.
Cook the noodles till half done.In a saucepan, add oil and then add French beans and carrot strips and saute for 2 minutes.
Now add green capsicum strips and again saute for 2 minutes.Add cabbage strips, red chilli sauce, soya sauce, tomato ketchup, sugar, and salt, mix it well and cook for 2 minutes.Keep this mixture aside.Deep fry the boiled noodles until golden brown, or air-fry them and once it gets to room temperature, crumble them using your hands.Now add these fried noodles into the vegetable mixture and again saute for a couple of minutes.Garnish Chinese Bhel with coriander leaves and serve immediately.Serve the Chinese bhel  as a great munching option during evenings along with Masala Chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara_Shah_/Chinese_bhel__No_onion_No_garlic.jpg, 10
Ingredients: saffron strands generous,ghee,cardamom (elaichi) podsseeds,milk,sugar,sweet corn,cashews

Corn Halwa Recipe - Makki Ka Halwa, 4 tablespoons Ghee,2 Cardamom (Elaichi) Pods/Seeds,1/2 cup Milk,10 Whole cashews,2 cups Sweet corn,1/2 cup Sugar,Saffron strands - a generous pinch, 25, Indian, To begin making the Corn Halwa recipe, firstly boil or pressure cook sweet corn in 2 tablespoons of water for 2 whistles.
Allow it to cool.Add the cooked corn kernels to mixer and grind into coarse paste adding a little water.Heat 2 tablespoons ghee in a heavy bottomed pan.
Add the corn paste and saute well for 5 minutes until the colour changes to golden.Now add milk, sugar, saffron and crushed cardamom to it.
Stir well and cook the Corn Halwa in medium flame until it becomes slightly thick.Add the remaining ghee and cook the Corn Halwa stirring continuously until the ghee gets absorbed and starts leaving sides of the pan.
This will take about 6 to 8 minutes.Heat a tadka pan with ghee.
Add the cashews and fry till they turn a little brown in colour.Add these cashews with ghee on the Corn Halwa and it is ready to be served.Serve Corn Halwa as a dessert after a simple meal of Palak Dal, Sev Tamatar Ki Sabzi and Phulka for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/CORN_HALWA_1600.jpg, 7
Ingredients: salt,mustard seeds,asafoetida (hing),coconut,curry leaves,white urad dal (split),cumin seeds (jeera),green amaranth leaves

Thandu Keerai Poriyal Recipe - Amaranth Leaves Stir Fry, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Mustard seeds,Salt - to taste,1/4 teaspoon SSP Asafoetida (Hing),1 tablespoon Fresh coconut - grated,1 sprig Curry leaves,300 grams Green Amaranth Leaves - washed and chopped,1/2 teaspoon Cumin seeds (Jeera), 35, South Indian Recipes, To begin making the Amaranth Keerai Poriyal Recipe, steam the keerai in a steamer or cook in a pressure cooker.To cook the keerai in a pressure cooker add  just a tablespoon of water into the pressure cooker and cook for just one whistle.After the first whistle, turn off the heat and place the cooker under running water to release the pressure immediately.
This will help retain the rich green color of the amaranth keerai.Transfer the cooked Amaranth keerai to a serving bowl.Heat 1/2 teaspoon oil in a pan, add the mustard seeds, cumin seeds, urad dal and allow the dal to roast and become golden brown.
Once done add the asafoetida powder, curry leaves and stir.Add the cooked keerai and coconut into the pan and give mix well to combine.Turn off the heat and transfer the Thandu Keerai Poriyal into a serving bowl and serve.Serve the Amaranth Keerai Poriyal Recipe along with a Sundakkai & Methi Leaves Sambar, Spicy Potato Roast (Urulaikizhangu Poriyal) and Steamed Rice to make a wholesome and complete meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Amaranth_Keerai_Porial_Thandu_Keerai_Recipe_11_1600.jpg, 8
Ingredients: turmeric powder,salt,eggs,cumin powder,red chilli powder,ginger garlic paste,onion,chicken mince,oil,coriander powder,coriander (dhania) leaves,rice flour,garam masala powder,bread crumbs

 Chicken Tikki Recipe,  2 tbsp oil - for frying, 1 tsp coriander powder, 1 onion - finely chopped, 2 tbsp rice flour, 1 tsp turmeric powder, 1/2 tsp cumin powder, 1 tbsp garam masala powder, 1 tsp ginger garlic paste, 1 egg - Whisk, 4 sprig green coriander - finely chopped, salt - as per taste, 1 cup bread crumbs,400 grams chicken - tighten / mince, 1 tsp red chilli powder, 25, Indian, To begin making Chicken Tikki Recipe, first pour the eggs in a bowl, beat and keep them aside.
Now take chicken in a bowl.
Add garam masala powder, red chilli powder, turmeric powder, coriander powder, cumin powder and mix well.
Now add ginger garlic paste, onion, coriander, rice flour, 1/4 cup bread crumbs, salt And mix well.
Now make a lemon size ball of this mixture.
Pour these balls into the egg mixture and then coat them with bread crumbs.
Now press it flat between the two hands to shape the cutlet.
Make sari tikki by doing this.
Now heat oil on a pan.
Add the tikkis and cook till crisp from both the sides.
It will take at least 7 to 8 minutes.
Once crisp, remove from pan and serve.
Serve the Chicken Tikki recipe with coriander mint chutney and masala tea for an evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Chicken_TikkiChicken_Patties.jpg, 14
Ingredients: cheese,baking powder,corn flour,britannia,heavy whipping cream,icing sugar,white vinegar,baking soda,eggs separated,vanilla,caster sugar,cocoa powder,red food color,flour (maida),buttermilk,butter

Red Velvet Cake Recipe, 1 tablespoons Red Food Color,75 grams Butter - softened,1 cup Britannia Cream Cheese,1 cup Heavy whipping cream,1/2 cup Icing Sugar,1/2 teaspoon Baking powder,150 grams Caster Sugar,2 Whole Eggs - separated,12 grams Corn flour,1 tablespoon Cocoa Powder,1/2 teaspoon White vinegar,125 ml Buttermilk,1/2 teaspoon Vanilla Extract,1/2 teaspoon Baking soda,125 grams All Purpose Flour (Maida), 120, Continental, To begin making the Red Velvet Cake Recipe, preheat the oven to 180°C.Grease and line the sides of a 6″cake tin with parchment paper.Cream the butter in the bowl of the stand mixer until creamy.
Add the sugar and beat until the mixture is pale and fluffy.
For about 3 minutes.
Add the vanilla extract and the egg yolks, one by one, beating well after each addition till well combined.
Do not over beat.
That will curdle the mixture.Sieve the flour, cornflour, baking powder and cocoa powder in a sieve resting on a plate.Add the buttermilk with the food colouring and mix together.
It should be very red, so add more if you need to.Sift one-third of the dry ingredients into the butter and eggs mixture and fold until just combined, then pour in one-third of the buttermilk mixture and mix until just combined.
Continue, combining a third at a time, until both are incorporated.Whisk the egg whites and salt in a separate clean bowl until stiff peaks form.
Add 1/3rd to the batter and mix.
Add the remaining egg whites in three stages, folding them in gently with a spatula until just incorporated, without knocking off too much air from the egg whites.In a small bowl, mix the vinegar and baking soda until it bubbles up, then gently fold this into the batter.Quickly pour the batter into the prepared tin and smooth the top.
Bake in the oven for 25–30 minutes or until a skewer inserted into the middle comes out clean .Rest the cake in the tin 15 minutes, then carefully remove the cake from the tin and cool it completely.For the frosting, whip the heavy cream with 1/4 cup icing sugar till stiff peaks form.Whip cream cheese with the remaining icing sugar in a separate bowl till smooth.Fold in whipping cream and cream cheese together.And now to assemble the Red Velvet cake.
Slice the cake into three equal parts.
Cut these slices equal to the diameter of the glass used for serving.Layer the cake as the bottom most layer in the glass.Pipe frosting on the cake evenly.
Place the next slices of cake and repeat it with frosting.
Top the Red Velvet Cake with some crumbs of the cake and serve.Note: Instead of layers you can even crumble the cake and layer it in the glass., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Red_Velvet_Cake_Recipe-1.jpg, 16
Ingredients: salt,karela (bitter gourd pavakkai),red chilli powder,sooji (semolina rava),turmeric powder,virgin olive oil oil

Karatyacho Fodi Recipe - Pan Fried Bitter Gourd, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,2 Tablespoons Sooji (Semolina/ Rava),2 Tablespoons Extra Virgin Olive Oil - or any cooking oil,1/2 teaspoon Red Chilli powder,2 Karela (Bitter Gourd/ Pavakkai), 35, Goan Recipes, To begin making the Karatyacho Fodi recipe, wash bitter gourd well using water and scrape away the top bumpy skin with a peeler.
Make them really smooth.If bitter gourds are big then cut them horizontally into 3 pieces otherwise cut them into 2.
Cut each piece vertically into 2 pieces and give slits to each piece as shown below .Sprinkle some salt over these pieces, about 1/2 tablespoon.
Massage well and keep them aside for about 20 minutes, and after 20 minutes, drain out all the bitter juice.In a plate, mix together red chili powder, turmeric powder and semolina.Heat a skillet and drizzle some oil (about 1 to 2 tablespoons).
Nicely coat each Karela piece with this mixture and place them over heated skillet.Drizzle little more oil over the pieces and let them fry on medium heat till they are nice and crisp on one side.
Flip them over and fry on the other side till crisp.Once they are well fried and look dark brown and crisp, remove them out and enjoy with Indian vegetarian Thali.Serve Karatyacho Fodi along with Goan Style Mushroom Vindaloo and Steamed Rice for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Karatyacho_Fodi_Pan_Fried_Bitter_Gourd_1600.jpg, 6
Ingredients: salt,wheat flour,water knead,jowar flour (sorghum),black pepper powder,sunflower oil

Jowar Atta Roti Recipe - Sorghum Wheat Phulka Recipe, Salt - to taste,Water - to knead,1/2 cup Jowar Flour (Sorghum),1 tablespoon Sunflower Oil,1 cup Whole Wheat Flour,1 teaspoon Black pepper powder, 30, Indian, To begin making the Jowar Atta Roti/ Phulka Recipe, keep all the ingredients ready.
Into a large mixing bowl, add jowar flour, whole wheat flour and salt to taste.
Add little water at a time to knead to make a smooth dough.
Drizzle 1 teaspoon of oil towards the end and knead until the dough comes away from the sides of the pan and is smooth.Divide the dough into lemon size portions.
Take a portion of the dough and dust it in wheat flour.
Roll the dough into a 5 to 6 inch diameter circle.Place the rolled out dough on a preheated skillet and cook for a few seconds until small bubbles appear on the surface.Flip and cook the roti for a few seconds and place it over the open flame.
Cook till Jowar roti puffs up.
Keep flipping and cooking the Jowar Atta Roti till brown spots appear on both sides and the roti is cooked through.
Once done transfer the Jowar Atta Roti onto a serving plate.
Drizzle ghee around the roti and serve immediately.
Serve the Jowar Atta Roti Recipe along with Panchmel Dal, Aloo Baingan Ki Sabzi and Satvik Carrot Sprout Salad  to make it a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Jowar_Atta_Roti_Recipe_Millet_diabetic_meal_4_1600.jpg, 6
Ingredients: salt,sunflower oil,onion,black pepper powder,green bell pepper (capsicum),eggs,green chillies,cheese britannia'classic cheese z

Cream Cheese Scrambled Eggs Recipe, Sunflower Oil - for cooking,Salt - to taste,2 Green Chillies - finely chopped,2 Onions - finely chopped,3 Whole Eggs,2 tablespoons Cheese spread - Britannia's Classic Cheese Spreadz,Black pepper powder - for seasoning,1 Green Bell Pepper (Capsicum) - finely chopped, 20, Continental, To begin making the Cream Cheese Scrambled Eggs Recipe, whisk the eggs along with the salt until light and fluffy.Heat oil in a skillet, add the onions and saute them on low to medium heat until they become caramelized.Once the onions are browned well, add the capsicum and green chilies and saute until the capsicum becomes tender.
Now add the beaten eggs and stir.
Allow the eggs to get scrambled.
Stir in the cheese spread and turn off the heat.
Check the salt to taste and adjust accordinglyServe the Cream Cheese Scrambled Eggs along with a toasted bread and a glass of orange juice for breakfast or even as a high protein snack for kids., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Spicy_Cream_Cheese_Scrambled_Eggs_-__Britannia_Classic_Cheese_Spread-8.jpg, 8
Ingredients: karela (bitter gourd pavakkai) dices (remove excess seeds from inside),coriander (dhania),salt,amchur (dry mango powder),asafoetida (hing),mustard seeds,red chilli powder,jaggery suit,curry leaves,white urad dal (split),peanuts (moongphali),turmeric powder,sambar powder,sunflower oil

Pavakkai Poriyal Recipe - Karela Ki Sabzi, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1/2 teaspoon Sambar Powder,1 teaspoon Amchur (Dry Mango Powder),1/4 cup Roasted Peanuts (Moongphali) - coarsely pounded,Salt - to taste,1/4 teaspoon SSP Asafoetida (Hing),2 tablespoons Jaggery - or more to suit your taste,500 grams Karela (Bitter Gourd/ Pavakkai) - cut into small dices (remove excess seeds from inside),2 sprig Curry leaves - torn,Coriander (Dhania) Leaves - small bunch,2 tablespoons Sunflower Oil,1/2 teaspoon Red Chilli powder, 50, South Indian Recipes, To begin making the Pavakkai Poriyal Recipe, we will first cook the diced bitter gourd (Karela/ Pavakkai) in the pressure cooker for three  whistles along with turmeric powder, salt to taste and 2 tablespoons of water.
You can also alternatively steam the Pavakkai using a steamer.
See recipe of how to cook vegetables in a pressure cooker.Once the bitter gourd is cooked well; heat oil in a heavy bottomed pan on medium high; add the mustard seeds, and urad dal and saute until the dal becomes golden brown and crisp.
Once done add the asafoetida and curry leaves and stir for a few seconds.
Now add the cooked bitter gourd, sambar powder, red chilli powder, dry mango powder and jaggery.
Stir til the jaggery melts and gets well combined.Cover the pan and simmer for 3-4 minutes until the bitter gourd looks well coated with all the ingredients.After 3 to 4 minutes stir in the roasted peanuts and chopped coriander leaves.
Check the salt and spice levels and adjust to suit your taste.
Turn off the heat and transfer the Pavakkai Poriyal to a serving bowl and serve hot.Serve the Pavakkai Poriyal along with Tomato Rasam, Keerai Sambar and Steamed Rice for a comforting weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Pavakkai_Poriyal_Recipe_Video_11_1600.jpg, 14
Ingredients: turmeric powder,salt,rye,coriander (dhania) leaves,rice,coconut,tsp asafoetida,jaggery,chana dal,oil,mango,spoon curry leaves,green chillies,cumin seeds

 Manga Ogre Recipe,  1 tsp rye, green coriander - finely chopped, 1/2 tsp Turmeric powder, 1 / 2 tsp asafoetida,1-1 / 2 cup rice - cooked, 3 green chillies - chopped, 1/4 tsp jaggery - grated, 1 raw mango - peel and tighten, 1 tbsp oil, 1 tsp cumin seeds, 2-3 tsp chana dal, salt - as per taste, 1 spoon curry leaves, 1/4 cup coconut - tighten, 2 tsp rye, 80, Indian, To make Manga Ogre, firstly put raw mango, coconut, rye, green mirch, turmeric powder, jaggery, salt, green coriander in a blender and make a paste.
Pour this mango mixture into the rice and mix it well.
Now heat the oil in a pan.
Add mustard seeds and let it splutter.
Now add cumin seeds, chana dal and cook it till the chana dal turns golden.
Now add asafoetida, curry leaves and turn off the gas.
Add this tempering to the rice mixture and mix well.
Serve.
Serve Manga Ogre Recipe along with Bundi Raita, Tadka Raita and any other Raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Manga_Ogre_Mango_Rice.jpg, 14
Ingredients: tomato,turmeric powder,cowpea,ginger,salt,olive oil,coriander (dhania) leaves,cinnamon,jaggery,red chilli powder,cloves garlic,onion,lemon,coriander powder,green chillies,cumin seeds,garam masala powder

 Lobia Masala Recipe,  1/2 cup tomato puree, 1 tsp coriander powder, 1 tsp olive oil, 1 inch ginger - peel, 1 teaspoon cumin seeds, 1 onion - finely chopped, 1 tsp lemon juice, 2 green chillies - finely chopped, green Coriander - chopped, 1 tsp garam masala powder, 1 inch cinnamon, 1/2 1 tsp turmeric powder, 1 tsp jaggery, tighten 3 cloves garlic, salt - as per taste, 1 tsp red chilli powder,1 cup cowpea, 45, North Indian Recipes, To make Lobia Masala recipe, soak the Lobia in water for 2 hours.
Now pour them in a pressure cooker with 2 cups of water and cook till 5 to 6 cities come.
Allow the pressure to drain on its own.
After the pressure comes out, remove the cowpea and keep them separately in a bowl.
Heat the oil in a saucepan.
Add cumin, cinnamon and let the cumin seeds crackle.
After the cumin seeds crackle, add ginger, garlic, onion, green chilies and cook for 15 to 20 seconds.
Now add tomato puree and cook for 4 to 5 minutes.
Now add turmeric powder, coriander powder, garam masala powder, red chilli powder, jaggery, cowpea and mix.
Reduce the flame to low and let the cowpea cook for 15 minutes.
If you need more water then add it and let it cook.
Cook for 15 minutes and add lemon juice to it.
Mix and garnish with green coriander.
Serve.
Serve Lobia Masala with Tawa Paratha and Tomato Onion Cucumber Raita for the day., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/11-long-format-Punjabi_Lobia_Masala_Figaro_Olive_Oil-2_400.jpg, 17
Ingredients: dry red chillies,onion,rice,sunflower oil

Vietnamese Rice Pocket Recipe With Caramelised Onions & Chillies, 1 cup Rice,2 Dry Red Chillies - sliced,Sunflower Oil,100 grams Onion - sliced, 30, Vietnamese, To begin making the Vietnamese Rice Pockets With Caramelised Onions & Chillies, pressure cook the rice with 2 cups of water in a pressure cooker for about 3 whistles.Once done allow the pressure to release naturally, set aside.
Keep the idli steamer over a medium heat with enough water below, for at least 5 minutes until the steam starts.
Meanwhile, heat a sauce pan with oil, add chopped onions and sprinkle little salt and saute till the onions turn golden brown and get caramelised.
This will take at least 20 minutes to get done.Now to make the pockets, cut out a square shaped piece of the banana leaf, add 1 ladle of cooked rice, top it up with some caramelised onions and chopped dry red chillies.
Fold the banana leaf to form a "Potli" or small "Packet", tie it securely with a thin thread.
Place the Rice Pockets inside the idli steamer and steam the Vietnamese Rice Pockets With Caramelised Onions and Chillies for at least 5 minutes and serve.Serve the Vietnamese Rice Pocket Recipe With Caramelised Onions & Chillies along with Chicken Mappas Recipe (Chicken in Coconut Milk Curry) and Vietnamese Vegetarian Spring Rolls to make a delicious meal for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Article-2018/Vietnamese_Rice_Pockets_with_Caramelised_Onions_and_Red_Chillies_Recipe-2_1600.jpg, 4