anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,green chilli,mustard seeds,asafoetida (hing),coconut,dry red chilli,curry leaves,gawar phali (kothavarangai cluster beans),onion,sunflower oil

Kothavarangai Poriyal Recipe - South Indian Style Cluster Beans Sabzi, 1 Dry Red Chilli,1 Green Chilli,2 teaspoons Sunflower Oil,4 tablespoons Fresh coconut - grated,Salt - to taste,1 teaspoon Mustard seeds,1 Onion - finely chopped,500 grams Gawar Phali (Kothavarangai / Cluster beans) - finely chopped,Asafoetida (hing) - a pinch,1 sprig Curry leaves, 25, South Indian Recipes, To begin making the Kothavarangai Poriyal Recipe, wash and finely chop the cluster beans by discrading the ends and keep aside.Grind the grated coconut along with green chilli to a course mix using a mixer grinder and keep aside.Heat oil in a heavy bottomed pan on medium flame, add the mustard seeds and let it crackle.Add the asafoetida, dry red chilli, curry leaves and let it splutter.Once it splutters, add the finely chopped onion and saute until it turns translucent.Add the chopped cluster beans, season with salt and saute for a minute.Add half a cup of water and let the cluster beans cook with the lid on.
This will take around 10 minutes.Once the cluster beans are cooked well, dry out the beans by increasing the heat.Add the coconut and green chilli mixture, stir well and switch off the flame.Serve the Kothavarangai Poriyal Recipe along with Steamed Rice, Mixed Vegetable Sambar, Jeera Milagu Rasam and Elai Vadam for the weekend elaborate lunch for the family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Kothavarangai_Poriyal_Recipe_South_Indian_Style_Cluster_Beans_Stir_Fry.jpg, 10
Ingredients: tomato,salt,ginger,bay leaves (tej patta),asafoetida (hing),red chilli powder,coriander powder,turmeric powder,banana,garam masala powder

Kachcha Kela Masala Sabzi Recipe (Raw Banana with Tomatoes & Spices), Red Chilli powder - as required to taste,1 inch Ginger - grated,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,2 Bay leaves (tej patta),2 Raw Banana,2 Tomatoes - finely chopped,1/4 teaspoon Asafoetida (hing),Salt - as required to taste,1 teaspoon Turmeric powder (Haldi), 50, Indian, To begin making the Kachcha Kela Masala Sabzi Recipe, we will first cook the raw bananas in the pressure cooker.
Cut the raw bananas in half and place it in the cooker.
Add 1/4 cup of water, cover the cooker and place the weight on.
Pressure cook until you hear 3 to 4 whistles and turn off the heat.
Allow the pressure to release naturally.Once the pressure has released, open the cooker and peel the skin of the bananas.
Cut them into dices and keep aside.The next step is to make the masala and cook the kachcha kela sabzi.
Heat a teaspoon of oil in a heavy bottomed pan or a wok.
Add the grated ginger, tomatoes, turmeric, asafoetida, bay leaves, garam masala, coriander powder and red chili powder.Stir all the ingredients well and add the cooked raw banana and salt and stir to combine.
Turn the heat to low, cover the pan and cook the Kela Masala Sabzi until you see the masala is well coated with the sabzi.
This will take about 5 minutes.Once done, check the salt and spices and adjust to suit your taste.
Serve the Kachcha Kela Masala Sabzi Recipe along with favorite Dal for a lunch or even pack it into a lunch box.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Archana_Doshi/Kela_Tomatar_Ki_Sabzi_Raw_Banana_with_Tomato_Stir_fry_Recipe-3.jpg, 10
Ingredients: salt,pigeonpea,green chilli,radishes,coconut,jaggery,dry red chillies,onion,coriander seeds,tamarind lemon

Goan Molyacho Ross Recipe - Goan Moolyacho Ross,  1 teaspoon coriander seeds, 1/2 onion - finely chopped, 1/2 teaspoon Jaggery - grated, 6 tablespoons coconut - grated, 1 green chilli - cut straight, 4 dry red chillies, salt - as per taste, Tamarind - Lemon,2 radishes - peel, 1/2 cup pigeonpea, 50, Goan Recipes, To make goan moolacho ros, first peel the radish and cut it into 1-1 / 2 inch long pieces.
In a pressure cooker, add dal, radish, onion, 1 cup of water, mix and close the cooker.
Cook till 4 city comes.
Mix coconut, dry red chillies, coriander seeds, tamarind, turmeric powder and 1/2 cup water in a grinder jar and grind to make gravy.
Open the cooker and pour this gravy in the cooker.
Take Add jaggery to it, mix and let it cook for 10 minutes on low heat.
Add salt and mix.
Turn off the gas after 1 minute and serve hot.
Serve Goan Moolachicho Ross with rice and Kokum Kadhi for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Goan_Moolyacho_Ross__Goan_Radish_Curry.jpg, 10
Ingredients: turmeric,salt,ginger,paneer,red chilli powder,chakundar,onion,coriander powder,oil,coconut milk,bud garlic,green chillies,garam masala powder

Beetroot Paneer Curry Recipe In Coconut Milk - Beet Paneer Curry Recipe,  2 teaspoons oil - as per use, 2 bud garlic - finely chopped,200 grams Paneer - cut, 1 onion - finely chopped, 2 chakundar - peel and chop, 1 teaspoon coriander powder, 1 teaspoon turmeric, 1 inch ginger - tighten, 3/4 cup coconut milk, red chili powder - as per taste, salt - as per taste, 2 green chillies - cut straight, 1 teaspoon garam masala powder, 55, Indian, To make Chakundar Paneer Curry, first of all, add the Chakundar, Onion, Ginger, Garlic, Green Chilli in a pressure cooker with 1 cup of water, turmeric powder and salt.
Cook until the city comes, reduce the heat and 3 to 4 minutes And cook.
Turn off the gas and let the pressure drain automatically.
After the pressure comes out, add coconut milk, paneer, coriander powder, garam masala powder and let it boil.
After boiling, turn off the gas and take it out in a bowl.
Serve the Chakundar Paneer Curry with Spinach Raita and Rice / Tawa Paratha for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Beetroot_and_Paneer_Curry_Recipe_in_Coconut_Milk-1.jpg, 13
Ingredients: salt,rice,ghee,bay leaf (tej patta),ajwain (carom seeds),red chilli powder,cloves garlic,gram flour (besan),curd,coriander (dhania) leaves,onion,cinnamon stick (dalchini),turmeric powder,cloves (laung),sunflower oil

Rajasthani Gatte Ka Pulao Recipe, 1 teaspoon Turmeric powder (Haldi),3 Cloves (Laung),4 cloves Garlic,Salt - to taste,1 Bay leaf (tej patta) - torn,1 inch Cinnamon Stick (Dalchini),4 sprig Coriander (Dhania) Leaves - chopped,1/4 teaspoon Red Chilli powder,1 Onion - finely chopped,1 cup Gram flour (besan),1/2 teaspoon Ajwain (Carom seeds),1 tablespoon Ghee,1 cup Cooked rice,2 tablespoons Curd (Dahi / Yogurt),2 tablespoons Sunflower Oil, 70, Rajasthani, To begin making the Rajasthani Gatte Ka Pulao Recipe, we will first make the gatte.In a large mixing bowl, combine all the ingredients for the gatta including gram flour, ajwain, red chilli powder, curd, oil and salt.Add a few teaspoons of water at a time and knead to make a firm dough.
Knead well for about 5 minutes to make a very soft melt in the mouth gatta.If you add more water and it does not shape into a dough, then you will have to add more gram flour and knead it well.Roll the dough into a long cylinder and cut them into 1 inch discs.
The next step is to cook the gattas in boiling water.In a large saucepan boil water until it comes to a brisk boil.
Once the water comes to a brisk boil, add the gattas into the water and boil until they comes floating to the top.
Once they come floating to the top, boil for another 3 to 4 minutes.
Drain the gattas and keep it aside, till we get the Tawa Pulao ready.Heat 1 tablespoon ghee in a saucepan.
Add the onion, garlic and saute until the onion softens.
Add the bay leaf, cloves, cinnamon and green chillies and saute until you can smell the aromas coming through for a few seconds.Add in the boiled Gatte, red chilli powder, turmeric powder and stir fry until the Gatte and the masalas come together.Once done, finally stir in the cooked rice and toss gently.
Add salt to taste and saute until the Gatte Ka Pulao is coated well with the masalas.
Check the taste and spices and adjust accordingly.Serve the Gatte Ka Pulao along with Rajasthani Panchmel Dal, Kachumber Salad, Phulka and Boondi Raita for a special weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Spicy_Gatte_Ka_Tawa_Pulao_Recipe-4.jpg, 15
Ingredients: black salt,cumin powder (jeera),ice cubes,water,sugar,lemon,chia seeds,black pepper powder,mint leaves (pudina)

Chia Seeds Shikanji Recipe, Mint Leaves (Pudina) - chopped,3 cup Chilled water,Black Salt (Kala Namak) - to taste,4 tablespoons Sugar - powdered,3 Lemon - juice,Cumin powder (Jeera) - a pinch,Black pepper powder - a pinch,1 cup Ice cubes,4 teaspoon Chia Seeds, 30, Indian, To begin making the Chia Seeds Shikanji Recipe, add chia seeds in 2 cups of water and mix everything properly.
Keep it saide for 30 minutes.After 30 minutes, add sugar, lemon juice, 3 cup water, black salt, black pepper powder and mix till the sugar dissolves.After the sugar dissolves, add in the Ice cubes, Chia seeds and Mint leaves.
Mix properly and serve it in a glass.
You can also use honey instead of sugar.Serve Chia Seeds Shikanji Recipe along with Baked Mathri Recipe for your evening snacks.
You can also serve fresh fruits along with this Shikanji to beat the heat in this Summer., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/dharajoshi333-gmail.com/chia-seeds-shikanji-recipe-in-hindi.jpg, 9
Ingredients: salt,bananas,anardana powder (pomegranate seed powder),water,dry ginger powder,coconut milk,dates,walnuts,instant oats (oatmeal),cinnamon powder (dalchini)

Spiced Coconut Oatmeal With Assorted Fruits Recipe, 2 tablespoons Walnuts,1 cup Lukewarm Water,2 Ripe Bananas - sliced,Salt - a pinch,1/4 cup Coconut milk,3 Dates - sliced,2 tablespoon Anardana Powder (Pomegranate Seed Powder),1/2 cup Instant Oats (Oatmeal),1/8 teaspoon Dry ginger powder,2 teaspoons Honey,1/4 teaspoon Cinnamon Powder (Dalchini), 15, Continental, To begin making Spiced Coconut Oatmeal with Assorted Fruits Recipe by boiling the oats with water, pinch of salt and spice powders in a saucepan till it thickens and gets cooked.
This will take about 10- 12 minutes.
Take it out from heat and transfer it into a serving bowl.Add coconut milk , top it up with fruits, and drizzle some honey and give it a stir.Serve Spiced Coconut Oatmeal with Assorted Fruits topped with some more fruits during a quick morning breakfast along with Cantaloupe (Melon) Juice., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-28/Spiced_Oatmeal_Porridge_in_Coconut_Milk_Recipe_Topped_With_Fruits-1.jpg, 10
Ingredients: salt,coriander (dhania) leaves,green chilli,rice,ghee,red chilli powder,carrot,curry leaves,onion,cumin seeds (jeera),black pepper powder,green bell pepper (capsicum)

Carrot And Capsicum Rice Recipe, Salt - as required,3 to 4 Curry leaves,1 Carrot (Gajjar) - grated,1 Onion - finely sliced,Ghee - as required,1 teaspoon Cumin seeds (Jeera),Coriander (Dhania) Leaves - Few chopped sprigs to garnish,1 Green Chilli - thinly sliced,2 cups Cooked rice,1/2 teaspoon Black pepper powder,1 Green Bell Pepper (Capsicum) - chopped finely,1/2 teaspoon Red Chilli powder, 65, Indian, To prepare Carrot And Capsicum Rice Recipe, firstly heat ghee in a Kadai and add cumin seeds, green chillies, and onions.When the onions become a little brown, add the curry leaves and capsicum.
Let it cook till the capsicum becomes soft.After this, add the grated carrot and cooked rice and mix everything well.Next, add the required salt, red chilli powder and black pepper powder.Cover it with the lid for 2 minutes.
Open after 2 minutes, mix it again and garnish with fresh coriander leaves.Serve Carrot And Capsicum Rice Recipe with raita of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Carrot_And_Capsicum_Rice.jpg, 12
Ingredients: pineapple,ice cubes,water,sugar,dill leaves

Pineapple and Dill Granita Recipe, 1/2 cup Water,750 grams Pineapple - peeled and cubed,1/3 cups Sugar,2 sprig Dill leaves,1 cup Ice cubes, 270, Italian Recipes, To begin making Pineapple and Dill granita, firstly add sugar, dill, water in a pan and heat it until the sugar has completely dissolved.
Set it aside.Discard the dill springs.Place the pineapple, sugar syrup, ice cubes in a blender and blend until smooth.Pour the mixture into a 9 inch freeze safe/baking pan and freeze for an hour.Using a fork scrape the granita.
Freeze for about 2 hours or until set.
Scrape into serving bowls and enjoy!Serve Pineapple and Dill Granita as a sweet dish with your weeknight dinners.
Pair this sweet dish with Mushroom Pulav and Lauki raita for a light dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Rekha_Vengalil/Pineapple_and_Dill_Granita_Recipe-1_1600.jpg, 5
Ingredients: salt,wheat flour,ghee,bajra flour ( pearl millet),water bind the dough

Bajri Roti Recipe, Salt - to taste,2 cups Bajra Flour ( Pearl Millet),1/4 cup Whole Wheat Flour,1 tablespoon Ghee,Lukewarm Water - to bind the dough, 45, Indian, To begin making the Bajri Ki Roti Recipe first sift the bajra flour, whole wheat flour and salt together in a deep mixing bowl.Knead the dough well 1/4 cup of lukewarm water at a time, until it comes together in a smooth ball.
The dough will be similar to what we prepare for Makke Ki Roti.Grease the dough with ghee, cover with a muslin cloth and let rest for 15 minutes.Meanwhile heat a skillet or tava over medium heat.
Dust your rolling surface with little whole wheat flour.Divide the dough into 6 - 8 equal portions and roll out a portion of the dough into a round and thick roti.
You can shape the roti by pressing out a circle with your fingers as well.Place the roti over the pre-heated skillet and cook it for a few seconds on one side or till a few bubbles appear on top.Turn over the roti and cook the other side for a few more seconds.
Lift the roti tongs and roast over the direct flame till brown spots appear on both the sides.Similarly, prepare the remaining Bajra Rotis.
Serve Bajra Roti immediately smeared with white butter or ghee along with Lahsun Ki Chutney orBharva Baingan, Panchmel Dal and Mooli Raita to make a delicious lunch or dinner for the family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Hina_Gujral/Bajri_Ki_Roti_Recipe.jpg, 5
Ingredients: black sesame seeds,flour (maida),water,dry yeast,sugar,condensed milk,coconut milk,eggs,milk powder,sunflower oil butter,sunflower oil

Chinese style Black Sesame Nai Huang Bao Recipe (Steamed Custard Buns), 50 grams Condensed Milk,1 teaspoon Active dry yeast,3 tablespoon Sunflower Oil,4 tablespoon Milk Powder,100 grams Black sesame seeds - powdered,400 grams All Purpose Flour (Maida),280 ml Lukewarm Water,150 ml Coconut milk,30 grams Sugar,Sunflower Oil - as required or 2 tablespoon melted butter,2 Whole Eggs, 100, Chinese, To prepare Black Sesame Nai Huang Bao Recipe (Chinese Steamed Custard Buns), firstly make the filling of custard.Take custard powder in a bowl.
Add milk powder to the bowl.
Add coconut milk.
Break in the eggs.
Also, add condensed milk.Whisk the mixture to make it a lump free mixture.Add melted butter and whisk.Grease a plate or container which you can keep for steaming.Sieve and pour the mixture into the vessels, to make it lump free.Preheat the steamer with water till water starts bubbling.Carefully place the stand and close the lid to steam for 12-15 minutes.Take the plates off the steamer and fork up the custard thoroughly and try to mash with the back of spoon.After it has come to room temperature and little easy to handle.
Take a handful in your fist and squeeze it together to form a sort of ball.
It will not be easy for it to make it into a ball but as much as you squeeze it will come together.
Your filling is ready.
Keep it in the refrigerator if not using at that time.For the bao dough (bun), grind black sesame seeds into powder.
Add the sesame powder to the All Purpose Flour in a bowl.Add instant or dry active yeast in lukewarm water and gently stir.Add sugar to it and let it activate.Add vegetable shortening to the flour along with yeast water and knead into a soft supple dough.Cover the dough with cling wrap and let it rise for 45 minutes or so till it has doubled up.Divide the dough into 18-20 parts and roll into a ball.Take each ball and roll it into a thin disk and place one ball of custard in its center.
Close from all the ends and give it a bun shape.
Place it on a greased baking sheet seam side down to rest for another 15-20 minutes.Grease the slotted plate.
Steam them in the steamer by placing a sieve or slotted plate for them to cook in steam.
Keep a 2 inch distance between the baos/buns for they will rise on steaming.Close the lid.
Steam for 10-12 minutes.Bring them to room temperature and serve Black Sesame Nai Huang Bao during tea-time with green tea or kadak chai which will your evening time special., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anshu_Pande/Chinese_Steamed_Black_Sesame_Custard_Buns.jpg, 11
Ingredients: pistachiosor almonds will also do,saffron strands,hung curd (greek yogurt) (use preferably),caster sugar,cardamom powder (elaichi),fruits

Kesar Shrikhand Recipe - Greek Yogurt Pudding With Saffron, 1/4 cup Pistachios - sliced  or almonds will also do,1 cup Caster Sugar,1 teaspoon Cardamom Powder (Elaichi),6 Saffron strands,2 cups Hung Curd (Greek Yogurt) - (use low fat preferably),1 cup Fresh fruits - of your choice, 390, Gujarati Recipes﻿, To begin making the Kesar Shrikhand Recipe, pour the yogurt into a cloth sieve or a sieve which has the tiniest of the holes.Take a large enough container where the rim of the sieve will sit on the mouth of the container.
Place the sieve with yogurt to sit on the container.Place this container along with the yogurt in the fridge for 5-6 hours or overnight.
Doing this strains all the water from the yogurt into the container below and makes the yogurt thick and creamy.
The yogurt does not get sour as it is kept refrigerated.Remove the fully strained whey free yogurt from the fridge and discard collected the whey.Place another large clean container where the sieve can sit on.
With the yogurt still on sieve; rub the saffron into the yogurt with the tips of your fingers until the color and flavor of the saffron get into the yogurt.Add the sugar to the yogurt sitting on the sieve.
Now using a large flat spoon; briskly mix the yogurt mixture such that all the ingredients strain out through the sieve into the container below, making the yogurt smooth and well blended with the sugar.
With the yogurt mixture in the large container now; add the cardamom powder and whisk it well until well blended.
Stir in the nuts and refrigerate well for 5-6 hours before serving.Serve the Kesar Shrikhand topped with nuts, fruits like pomegranate, sliced green grapes, chopped mangoes and many more to enhance the taste and making it rich and festive.
It makes a great dessert for parties when you cook an Indian menu., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Kesar_Shrikand_recipe_Greek_Yogurt_With_Saffron-1_1600.jpg, 6
Ingredients: tomato,coconut milk,salt,coriander (dhania),green chilli,red chilli powder,ginger garlic paste,onion,cumin seeds (jeera),coriander powder,eggs,turmeric powder,garam masala powder,sunflower oil

Egg Korma Recipe, 1 tablespoon Red Chilli powder,2-3 Green Chilli - chopped,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander Powder (Dhania),Salt - to taste,1 tablespoon Cumin seeds (Jeera),2 Onions - chopped,1/2 tablespoon Garam masala powder,Coriander (Dhania) Leaves - small bunch,2 Tomatoes - chopped,1 tablespoon Ginger Garlic Paste,1/2 cup Coconut milk,2 tablespoon Sunflower Oil,4 Whole Eggs - hard boiled, 30, Indian, To begin making Egg Korma Recipe, hard boil the eggs firstly.
Keep all the ingredients ready.Heat oil in a pan, once the oil is hot, on low medium heat, add cumin seeds, and let them splutter.Once they splutter, add chopped onion and green chillies and saute on medium heat until onions are light brown in colour and starting to caramelize.Immediately add ginger garlic paste and saute on low medium heat until the raw aroma of ginger and garlic goes away.Now add the chopped tomatoes and saute till the tomatoes become soft and get cooked properly.Turn off the flame and let the mixture cool down a bit.Grind it to a corse paste in a mixer grinder.Heat same pan again, and add the ground paste in it.Add red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala and salt to taste.Mix well and add about half cup water and bring the mixture to a boil.Add coconut milk to the mixture and let it cook for 5 minutes on medium heat.Now add boiled eggs and cook for 2 minutes more.Egg korma is ready,garnish it with chopped coriander and serve hot.Serve Egg Korma Recipe in lunch or dinner with Butter Naan Recipe or Methi Lachha Paratha Recipe and another side dish like Fansi Muthia Nu Shaak Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Egg_Korma_1600.jpg, 14
Ingredients: tomato,salt,jaggery,cloves garlic,fenugreek seeds,curry leaves,mustard,onion,oil,green chillies

Raw Tomato Chutney Recipe - Raw Tomato Chutney (Recipe In Hindi),  oil - as per use, 1 onion - finely chopped, 4 cloves garlic, 1 teaspoon fenugreek seeds, 1 teaspoon mustard, 4 green chillies, 1 sprig curry leaves, salt - as per taste, 1 teaspoon jaggery,500 grams tomatoes, 40, South Indian Recipes, To make raw tomato chutney, first heat oil in a pan.
Add fenugreek seeds and cook until golden.
Let it cool down.
In a mixer grinder, add tomatoes, fenugreek seeds, salt, jaggery and make a paste.
Now heat oil in a pan.
Add mustard seeds and let it cook for 10 seconds.
Add curry leaves and let it cook for 10 seconds.
Add chopped onions and cook till they become soft.
Add powdered chutney and 1/4 cup of water to it and mix and serve.
Serve raw tomato chutney with keerai sambar and rava dosa for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Raw_Tomato_Chutney.jpg, 10