anandhuvasudev/southindiandish huggingface dataset:
Ingredients: citric acid crystals,black salt,salt,cardamom (elaichi) podsseeds black,amchur (dry mango powder),asafoetida (hing),fennel seeds (saunf),water,dry ginger powder,sugar,cumin seeds (jeera),pineapple juice,lemon,black pepper powder,jal jeera powder,mint powder (pudina)

Pineapple Jal Jeera Recipe - Sweet & Sour Pineapple Drink, 1 teaspoon Sugar,1 cup Chilled water,1 teaspoon Dry ginger powder,2 Cardamom (Elaichi) Pods/Seeds - black,2 teaspoon Citric acid crystals,1/4 teaspoon Fennel seeds (Saunf) - roasted,2 cups Pineapple juice - fresh,2 tablespoon Lemon juice,4 teaspoons Cumin seeds (Jeera) - roasted,2 teaspoons Jal Jeera Powder - or as needed,2 teaspoon Black Salt (Kala Namak),4 teaspoon Mint powder (Pudina),2 teaspoon Salt,1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Black pepper powder,1 pinch Asafoetida (hing), 20, Indian, To begin making the Pineapple Jal Jeera Recipe, in a spice grinder jar, add all the ingredients given under "For Jal jeera Powder" which includes mint powder, cumin seeds, black pepper powder, citric acid crystals, asafoetida, dry ginger powder, black salt, amchur, cardamom, salt, sugar, fennel seeds and grind them to a fine powder.
Use a dry sleeve/strainer and sleeve the powder once.
You can store this powder for later use and use as and when required.In a pitcher, add fresh pineapple juice, cold water, lemon juice with jal jeera powder as needed and stir to combine.
Garnish with some mint leaves and serve.
Adjust the consistency and taste, by adding more water if required.Serve Pineapple Jal Jeera Recipe during hot summer afternoons as a delicious refreshing evening drink along with snacks like Boti Masala Chaat or Banarasi Tamatar Chaat.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Pineapple_Jal_jeera_Drink_Recipe.jpg, 16
Ingredients: baking powder,salt,buttermilk cold,baking soda,flour (maida),butter

Southern Buttermilk Biscuits Recipe, 1 cup All Purpose Flour (Maida),1 teaspoon Baking powder,3 tablespoons Butter (unsalted) - refrigerated,1/4 teaspoon Salt,1/2 cup Buttermilk - cold,2 tablespoons Fresh cream,1/4 teaspoon Baking soda, 45, Continental, To begin making the Southern Buttermilk Biscuits recipe, Preheat oven to 450F.Prepare a baking pan.
Line it with aluminium foil and grease it.Combine and sieve together flour, baking powder, baking soda and salt into a mixing bowl.Add the cubed butter and mix it till the flour blends well with the butter.
Add cold buttermilk intermittently and knead it into a smooth dough.
Make sure that the dough is not dry.Using your hands, gently pat the dough out until it is 1/2 inch thickness.Do not use a rolling pin to roll out the dough as it overstimulates the gluten and harden the biscuits.Fold the dough about 4 times and gently press the dough down to a 1 inch thick.Use a round cutter to cut into rounds.
You can combine the scraps and gently knead them together to make a small biscuit.Place the biscuits on the prepared pan.
Brush the top with cream and bake in the preheated oven for 12 to 15 minutes or until lightly golden brown.Remove from the oven and brush the tops with melted butter.
Serve Southern Buttermilk Biscuits with a cup of hot Masala Chai and Masala Oats & Potato Sandwich for a delicious breakfast.
You can also serve as a tea time snack.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Antara_Navin/biscuits_buttermilk_1600.jpg, 6
Ingredients: tomato,coriander (dhania),cumin powder (jeera),ginger,salt,cardamom (elaichi) podsseeds,cloves garlic,onion,cinnamon stick (dalchini),rajma (large kidney beans),turmeric powder,butter,garam masala powder,sunflower oil

One Pot Punjabi Rajma Masala Recipe In Preethi Electric Pressure Cooker, 1 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - a small bunch,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin powder (Jeera) - roasted,2 cloves Garlic - finely chopped,1 tablespoon Butter,1/2 cup Homemade tomato puree,1 cup Rajma (Large Kidney Beans),2 inch Cinnamon Stick (Dalchini),1 teaspoon Sunflower Oil,1 Onion - roughly chopped,1 inch Ginger - finely chopped,4 Cardamom (Elaichi) Pods/Seeds, 105, North Indian Recipes, To begin making the Rajma Masala recipe, we will first soak the rajma immersed completely in 3 cups of water for about 8 to 10 hours.
To make the Rajma Masala turn on the Preethi Pressure Cooker.
Change the setting on the pressure cooker to the saute mode.Heat a teaspoon of oil in the electric pressure cooker pan; add the onion, garlic, ginger and saute for 3 to 4 minutes until the onions start to turn golden in colour.Once done stir in the tomato puree, the turmeric powder, cumin powder, garam masala powder, cardamom pods and cinnamon stick.Saute for another couple of minutes and then add in the soaked rajma along with its water.
Add any additional water if required.
There should enough water such that the water level is at least 1 inch above the rajma.Cover the pressure cooker, set the mode to rajma mode and wait until done.
Once done the electric pressure cooker will go into the keep warm mode.
Allow the pressure cooker to release its pressure naturally - you will notice the pressure indicator has gone down.The rajma will continue to cook in the pressure cooker as long as there is pressure inside.Once the pressure has released, open the cooker.
The rajma should be now cooked completely.
If you press the rajma between your fingers it will get mashed easily.Once the Rajma Masala is cooked, check the salt and spice levels and adjust to suit your taste.
Stir in the chopped coriander leaves and serve.Serve the Rajma Masala dish for Sunday Lunch along with Steamed Hot Rice and Aloo Parwal Sabzi making the meal wholesome and nutritious.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/One_Pot_Punjabi_Rajma_Masala_Recipe_In_Electric_Pressure_Cooker-1.jpg, 14
Ingredients: salt,milk,red chilli powder,cloves garlic,mozzarella cheese,virgin olive oil,onion,potato (aloo),soy (nuggets),eggs,spinach leaves (palak),garam masala powder,pepper

Creamy Spinach And Potato Breakfast Casserole Recipe, 2 tablespoon Extra Virgin Olive Oil,1 cup Soy Chunks (Nuggets) - cooked,4 Spinach Leaves (Palak) - roughly chopped,2 cloves Garlic,1/2 cup Onions - chopped,1/3 cup Half and half - (cream and milk),1 teaspoon Red Chilli powder,1/2 cup Potatoes (Aloo) - grated,Salt and Pepper - to taste,1/4 teaspoon Garam masala powder,2/3 cup Mozzarella cheese - grated,2 Whole Eggs, 65, Continental, To begin making Creamy Spinach And Potato Breakfast Casserole Recipe, get all the ingredients prepped.
Grate potatoes, cheese, chop onions, spinach, cook the soya chunks/nuggets.Preheat oven to 400 degrees F.Grease 9 x 8 baking tray or a lasagna pan with some olive oil.In the food processor, add the cooked soya chunks and mince by running the processor a couple of times.Heat a skillet, add olive oil, add grated garlic, saute until the raw smell goes disappears.Add onions and cook until golden.
Add the minced soya chunks and stir well to combine.Add chili powder, garam masala with required salt and cook until the mixture is combined well, switch off the stove and let this cool down little bit.In a mixing bowl, add the cooked soya chunks, spinach, eggs, potatoes, milk, cheese with required salt and pepper.
Stir well to combine everything well.Add the prepared mixture to the baking tray and bake for about 30-35 minutes or until the top of the dish is golden, springs back when touched on top.Serve Creamy Spinach And Potato Breakfast Casserole Recipe with Chilli Cheese Toast Recipe (Breakfast Bread Pizza) and Mulled Apple Juice Recipe for brunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/divya_shivaraman/Creamy_Spinach_and_Potato_Breakfast_Casserole_original_1600.jpg, 13
Ingredients: salt,gorgonzola cheese cubes,wheat bread crumbs italian style seasd,basil leaves,pizza pasta sauce marinara sauce,risotto,vegetable stock chicken broth,onion,dry white wine,black pepper powder,parmesan cheese,eggs,arborio rice,butter

Italian Arancini Rice Balls Recipe With Delicious Pasta Dipping Sauce, 4 sprig Basil leaves - finely chopped,2 cups Whole Wheat Bread crumbs - Italian style seasoned,1/2 cup Dry white wine,1 cup Arborio rice,Salt - to taste,1/2 cup Gorgonzola cheese - cut into 1/4 inch cubes,Homemade Pizza And Pasta Sauce - or Marinara Sauce for serving,1/2 cup Parmesan cheese - grated,1 Onion - finely chopped,Black pepper powder - to taste,1 cup Parmesan cheese - grated,1/4 cup Butter,2 cups Vegetable stock - or chicken broth,1-1/2 cup Risotto - cooked risotto (recipe below),2 Whole Eggs, 100, Italian Recipes, To begin making the Italian Arancini Rice Balls Recipe, first we will cook the Risotto.In a saucepan, bring the broth to a simmer and allow it to stay warm on low heat.In a heavy bottomed sauce pan, add the butter and allow it to melt.
Saute the onions until lightly cooked and soft.
 Add the arborio rice and stir well so it combines with butter.
Gradually add the wine a little at a time and simmer until almost all the wine is evaporated.
At this stage gradually add the simmering vegetable/ chicken broth and keep stirring until the rice is cooked through.
The important trick here is to keep adding 1/4 cup of broth at a time, allow the broth to absorb and evaporate and then proceed to add more to cook the rice.
Keep adding it until you feel the risotto is tender and the rice is creamy.Once the rice is cooked through, finally add the parmesan cheese, salt and pepper.
Stir it in and saute for a couple of more minutes and turn of the heat.Allow the risotto to cool completely before making the Arancini Rice Balls.In a large mixing bowl, add the cooked risotto, 1 cup of breadcrumbs, parmesan cheese, basil and eggs.
With greased hands combine all the ingredients and mash well with your hands.
Check the salt and adjust to suit your taste.
Take a spoonful of the Arancini rice ball mixture and shape it into 2 inch diameter balls or smaller bite size as desired.Before you shape it completely, place a cube of the Gorgonzola cheese in the center and then seal to make a round ball.
Proceed to make the Arancini Rice balls the similar way.Roll the balls in the remaining breadcrumbs to give it a even coating all around.Preheat the oil for deep frying in a deep frying pan.Once the oil is heated on medium heat; add a few Arancini Rice Balls at a time and deep fry them until golden brown.
Fry them in small batches, so the oil is able to maintain the even heat.
Once done, drain them in paper towels and keep aside for serving.To serve the Arancini Rice Balls, place the Del Monte Pasta Sauce or the Spicy Marinara Sauce in a serving platter and place the rice balls over it and serve immediately.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/Italian_Arancini_Rice_Balls_Recipe_With_Delicious_Pasta_Dipping_Sauce-1.jpg, 14
Ingredients: salt,tamarind water,mustard seeds,asafoetida (hing),water,gram flour (besan),spring onion (bulb greens),dry red chillies,coriander (dhania) seeds,cumin seeds (jeera),methi seeds (fenugreek seeds),turmeric powder,sunflower oil

Ullikadala Pulusu Recipe | Spring Onion Curry, 1 pinch Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,2 teaspoons Sunflower Oil,1 tablespoon Gram flour (besan),1 teaspoon Cumin seeds (Jeera),150 grams Spring Onion (Bulb & Greens) - chopped,3/4 cup Tamarind Water,1 teaspoon Mustard seeds,Salt - to atste,2 Dry Red Chillies,1/4 teaspoon Methi Seeds (Fenugreek Seeds),2 cups Water,2 teaspoons Coriander (Dhania) Seeds,1 pinch Asafoetida (hing), 15, Andhra, To begin making Ullikadala Pulusu Recipe | Spring Onion Curry, in a pan, dry roast coriander seeds, mustard seeds, cumin seeds, fenugreek seeds separately and grind into a fine powder.
Keep aside once they are roasted till aromatic.In the same pan, add oil, once it is hot on medium low heat, temper with mustard seeds.
Once they splutter, add cumin seeds, red chillies, hing and add spring onions (white part+green part) cut into small pieces.
Fry until they turn soft and reduce in size on a low heat.Add about 2 cups of water and bring to boil.
Add salt, turmeric, tamarind puree and let it boil for about 2 minutes.
In a bowl, mix gramflour and a tablespoon of prepared powder with little water without lumps and add to the boiling mixture.
Let it boil for another 2 to 3 minutes and serve.
Serve Ullikadala Pulusu Recipe | Spring Onion Curry on a winter day and serve with hot steamed rice and ghee, along with Andhra Gongura Pachadi Recipe, and Andhra Style Kakarakaya Vepudu Recipe (Bitter Gourd Stir Fry).
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anu.mallajosyula-gmail.com/Ullikadala_Pulusu_Spring_Onion_pulusu.jpg, 13
Ingredients: black cardamom (badi elaichi),salt,mustard oil,ghee,asafoetida (hing),bay leaf (tej patta),curd,fennel powder,cinnamon stick (dalchini),chicken,cumin seeds (jeera),cloves (laung),mint leaves (pudina) dry

Kashmiri Style Kokur Yakhni Recipe-Chicken Cooked In Yogurt, Salt - as required,3 to 4 Cloves (Laung),Ghee - as required,2 to 3 Black cardamom (Badi Elaichi),1 kg Chicken - medium pieces,2 Bay leaf (tej patta),1 teaspoon Cumin seeds (Jeera),2 teaspoons Asafoetida (hing),1/2 cup Mustard oil,1/2 cup Mint Leaves (Pudina) - dry,1-1/2 kg Curd (Dahi / Yogurt),2 inch Cinnamon Stick (Dalchini),1-1/2 teaspoons Fennel Powder, 75, Kashmiri, To begin making the Kashmiri Kokur Yakhni recipe, wash chicken nicely and drain off water.Heat mustard oil in a pressure cooker and add chicken into it along with some salt, fennel powder, crushed big cardamom, asafoetida, cinnamon and bay leaf and fry for 5 minutes on full flame.Put 1/2 a glass of water, stir and pressure-cook upto 1-2 whistles only.Heat some ghee in a wok/kadai and add cumin and cloves into it.Keep the heat low and now add well-whisked curd and turn the flames high.
Keep stirring on high flames till it starts to boil.
Stir continuously so that the curd doesn't curdle.While the curd is boiling add the chicken along with the spices and left over pure ghee and cook for another 5 to 8 minutes.Once the chicken is nicely cooked, turn off the gas and add lot of crushed dry mint on top.Serve Kashmiri Kokur Yakhni along with Steamed rice and Kachumber Salad for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Kokur_Yakhni_Chicken_cooked_in_Yogurt__Kashmiri_Non_Veg.jpg, 13