anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,green beans (french beans),green chilli,peanuts (moongphali) cashew,soy sauce,basil leaves,red yellow green bell peppers (capsicum),papaya,lemon,brown sugar (demerara sugar),sunflower oil

Thai Veg Papaya Salad Recipe (No Onion No Garlic), 1/2 cup Roasted Peanuts (Moongphali) - or roasted cashew,2 tablespoon Brown Sugar (Demerara Sugar),3 tablespoon Lemon juice,1 cup Tomato - sliced,1/4 cup Basil leaves,1 Green Chilli - sliced,2 tablespoon Soy sauce,5 Green beans (French Beans),1 Raw papaya - thinly chopped,2 tablespoon Sunflower Oil,1 cup Red Yellow and Green Bell Peppers (Capsicum) - thinly chopped, 35, Thai, To prepare Veg Thai Papaya Salad (Without Pounding, No Onion No Garlic), shred the papaya using the largest grater or a sharp large knife (Thailand method) and run it under the surface continually to release nice and thin shreds.In a food processor or chopper, add the chili, soya sauce, oil, lime juice and brown sugar.
Churn until liquid oozes from the chilli.Slice the beans into segments and add them to the chopper or processor.
Pulse to lightly chop and bruise the beans (in Thailand the beans are pounded to bruise them, but this method works just as well).Place the shredded papaya, and other vegetables-tomatoes, bell peppers that you are using- in a large salad bowl, holding back some of the basil for the garnish.
Pour over the dressing and beans and toss.Finally, add the nuts and toss again.Adjust spices and taste as per requirement.
Serve Veg Thai Papaya Salad (No Onion No Garlic) as it is or as a side dish to any Thai entree.
If this is your main course, try serving like they do in Thailand, with a side of jasmine sticky rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara_Shah_/Veg_Thai_Papaya_Salad_No_onion_No_garlic.jpg, 11
Ingredients: salt,mustard seeds,coconut,jaggery,cloves garlic,black peppercorns,tindora (dondakaya kovakkai),curry leaves,dry red chillies,onion,coriander (dhania) seeds,methi seeds (fenugreek seeds),cumin seeds (jeera),kala chana (brown chickpeas),sunflower oil

Mangalorean Kadle Manoli Recipe  - Tindora Kala Chana Sabzi, 1 tablespoon Coriander (Dhania) Seeds,4 cloves Garlic,1/2 teaspoon Whole Black Peppercorns,Sunflower Oil - for cooking,Salt - to taste,3 Dry Red Chillies,300 grams Tindora (Dondakaya/ Kovakkai) - cut length wise,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 Onion - chopped,1/4 cup Fresh coconut - grated,1 cup Kala Chana (Brown Chickpeas) - soaked for 4 hours,1 tablespoon Jaggery,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 sprig Curry leaves, 165, Mangalorean, To begin making the Mangalorean Bunt Style Kadle Manoli recipe, we will first make the Kundapura Taal Masala powder.Into a small pan; add the dry red chillies, coriander seeds, cumin seeds, black pepper corns, methi seeds, turmeric powder and garlic.
Roast all of them over medium heat until the garlic gets a golden brown roasted colour.
Let it cool.Once cooled add this roasted Kundapura Taal Masala ingredients into the mixer grinder and blend to make a coarse powder.
Keep this Kundapura Taal Masala powder aside.Add the soaked kala chana into the pressure cooker and cook along with 2 cups of water, salt and pressure cook it for 20 minutes until the chickpeas are done.Once done, allow the pressure to release naturally.
Drain the excess water from the Kadle and keep aside.
You can use the water to make rasam or soups later.
The next step is to cook the Manoli/ TindoraAdd the tindora into the pressure cooker, add 3 tablespoons water and pressure cook for 2 whistle.
Release the pressure immediately to avoid over cooking.Heat a sauce pan with oil, add mustard seeds and allow it to crackle.
Add the curry leaves, garlic and onions and saute until the onions soften.Once the onions soften, add the grated coconut and saute well so that they turn light brown.
Once that is done, add the ground spice mixture, the steamed Manoli and the cooked Kadle .
Add salt and adjust according to taste.
Stir well to combine and cover the pan and allow the Kadle Manoli to absorb all the spices by cooking it for 4 to 5 minutes.
Once done, turn off the heat and serve the Kadle Manoli hot.Add the cooked chickpeas and check for salt, adjust it according to your palate and saute for 5 more minutes and turn off the heat.Serve the Mangalorean Kadle Manoli Recipe along with Kori Gassi and Neer Dosa to make a satisfying meal for your loved ones., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mangalorean_Kadle_Manoli_Recipe_-_Tindora_and_Kala_Chana_Dry_Sabzi_-1_1600.jpg, 15
Ingredients: baking powder,ghee,pistachios,water,ghee dough,curd,sugar,cardamom powder (elaichi),flour (maida)

Makhan Bada Recipe, 1/4 teaspoons Cardamom Powder (Elaichi),2 tablespoons Pistachios - chopped,Baking powder - a pinch,1 tablespoon Curd (Dahi / Yogurt) - Yogurt – 1 tablespoon,1/2 cup Water,1 cup Sugar,1/6 cup Ghee - for dough,1/2 cup All Purpose Flour (Maida),Ghee - to deep fry (as required), 70, Rajasthani, To begin making the Makhan Bada recipe, In a bowl, add maida, ghee, baking powder and mix it with your hands.
Now add yogurt and make a dough like poori dough.
Don’t add water and leave it for 10-15 minutes.Heat pan, add sugar, green cardamom powder and water and make one thread sugar syrup.Now divide the dough in small equal portions (i.e.
size of small lemon).
Round them, press each ball from the center with the help of finger.Heat ghee in a kadhai and deep fry the ball until golden brown and crisp.
Drain on an absorbent paper.Soak badas in sugar syrup for 30 minutes.
Take them out in a serving plate.
Garnish with the chopped pistachios.Serve Makhan Bada as a dessert to your family after your festive meal of Aloo Gobhi Ki Sabzi, Boondi Raita and Puri., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/aarti/Makhan_Bada_Recipe.jpg, 9
Ingredients: tomato,wheat brown bread,salt,green chilli,butter sandwich,paneer,onion,basil pesto

Pesto Paneer Sandwich, 1 Green Chilli - finely chopped,Salt - to taste,4 Whole Wheat Brown Bread - slices,1 Tomato - finely chopped,1 Onion - finely chopped,Butter - to cook sandwich,1/4 cup Paneer (Homemade Cottage Cheese) - crumbled,1 tablespoon Homemade Basil Pesto, 45, Continental, To begin making the Pesto Paneer Sandwich Recipe, we will first combine all the ingredients for the stuffing for the sandwich.In a large mixing bowl, combine the crumbled paneer, chopped onions, tomatoes, green chilli and salt.
Check the salt and spices and adjust to suit your taste.
The stuffing for the sandwich is now ready.
Keep this aside.Next place the slices of bread on a flat surface.
Spread half of the pesto on one slice of bread and spoon the paneer stuffing evenly over it.
Cover to make a sandwich with the other bread.Grease and heat a skillet on medium heat.
Melt some butter or drizzle oil on the skillet.
Place the Pesto Paneer Sandwich on the skillet and cook the sandwich until golden brown on both sides.Serve the Pesto Paneer Sandwich for a great weekend breakfast along with Carrot Pineapple Orange Juice and Breakfast Oatmeal Raisin Muffin or even pack it into the kids lunch boxes., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Pesto_and_Paneer_Stuffed_French_Toast_Sandwich_Recipe-1.jpg, 8
Ingredients: salt,ginger,parangikai pumpkin,green chilli,coconut,mustard seeds,jaggery,curry leaves,white urad dal (split),turmeric powder,sunflower oil

Kerala Pumpkin Pachadi Recipe (Parangikai Pachadi), 1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli,1/2 teaspoon Mustard seeds,Salt - to taste,300 grams Kaddu (Parangikai/ Pumpkin),1 inch Ginger - grated,1/2 teaspoon White Urad Dal (Split),1/2 cup Fresh coconut - grated,1 sprig Curry leaves,1 teaspoon Sunflower Oil,2 teaspoons Jaggery, 40, Kerala Recipes, To begin making the Kerala Pumpkin Pachadi Recipe (Parangikai Pachadi), place the cut pumpkins in the pressure cooker, sprinkle the salt and turmeric powder, add a tablespoon of water and cook for just one whistle.After the whistle, turn off the heat and release the pressure immediately by running it under cold water.
Open the cooker and keep the pumpkin aside.The next step is to grind the ingredients into a coarse paste (mentioned in the "To Grind" section).Once ground, add the coconut mixture to the cooked pumpkin and give it a stir.
Check the salt and spices and adjust accordingly.The final step is the seasoning.
Heat oil in a small pan, add the mustard seeds, urad dal and curry leaves.
Allow the urad dal to get roasted until golden in color.Add the seasoning over the Kerala Pumpkin Pachadi and serve.Serve the Kerala Pumpkin Pachadi, as a side dish along with Kerala Style Pulissery Recipe (Mor Kuzhambu), Phulka and Spicy Potato Roast Recipe (Urulaikizhangu Poriyal) for a comforting meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/Parangikai_Pachadi_Recipe_Pumpkin_Coconut_Sabzi_Kerela_Style-3.jpg, 11
Ingredients: tomato,turmeric powder,salt,cumin powder,red chilli powder,water,oil,coriander powder,potatoes,cardamom,lentil

 Baby Potatoes In Tomato Gravy (Recipe In Hindi),  1/2 teaspoon coriander powder, 1 tablespoon oil, 1 teaspoon cumin powder, 2 cardamom, 2 tomatoes, 1 cup water, 2 long,15 small potatoes, 1/4 teaspoon turmeric powder, 1/2 teaspoon Salt, 1-1 / 2 teaspoon red chilli powder, 1 inch lentil, 50, North Indian Recipes, To make Chhoti Aalur Dum, first put the potatoes in a pressure cooker with water and salt.
Cook until 2 cities come.
After coming to city 2, let the pressure drain.
Remove the skin of the potatoes and keep them aside.
Now take a blender, add tomatoes and grind it.
Now heat oil in a pan.
Add cardamom, long and cinnamon.
Allow to cook for 10 seconds.
After 10 seconds, add potatoes and mix well.
After 1 minute add tomato puree and add all the spices.
Mix, add 1 glass of water and mix.
Cook till the potatoes are cooked and then add salt as per taste.
Allow to cook for 1 minute and then serve hot.
Serve Chhoti Aalur Dum with Bengali lentils and Bengali leek for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Chotti_Aloor_Dum.jpg, 11
Ingredients: coconut sugar,baking powder,coconut yogurt hung yogurt (greek yogurt),bananas (spotted bananas),baking soda,badam (almond),chia seeds,cocoa powder,coconut milk,chocolate chips,spinach leaves (palak),instant oats (oatmeal)

Eggless Chocolate Chip Cupcakes With Spinach Recipe, 1-1/2 teaspoons Baking powder,1/2 cup Chocolate chips,6 tablespoons Coconut milk - or milk,1/2 cup Cocoa Powder,1-1/4 cup Instant Oats (Oatmeal) - powdered,2 Ripe Bananas - (spotted bananas),200 grams Coconut Yogurt - or hung yogurt (greek yogurt),2 tablespoons Chia Seeds,Spinach Leaves (Palak) - a small bunch,1/2 teaspoon Baking soda,1/4 cup Badam (Almond) - powdered,1/2 cup Coconut Sugar, 50, Continental, To prepare this yummy Eggless Chocolate Chip Cupcakes With Spinach Recipe, preheat the Oven at 200 degrees Centigrade and line a mini Muffin tray with 24 muffin cups.In a small bowl, add chia seeds and coconut water and mix well and let it sit for 10 minutes to form a chia egg.In a large Mixing bowl, add all the dry ingredients and 1/4 cup chocolate chips.In a Blender/mixer add bananas, yogurt, spinach and blend until smooth.
Add the chia eggs and turn on the blender for a few seconds until combined.Pour this mixture onto the dry ingredients and gently mix everything using a spatula until everything is combined.Fill the cavity of the muffin cups until its 3/4th full, sprinkle the remaining chocolate chips on top and bake for 14-16 minutes or until done.Remove it on to a cooling rack to cool and store it in an airtight container.Eggless Chocolate Chip Cupcakes With Spinach Recipe Keeps well in the fridge for a week.
Serve them during tea time or as a dessert after lunch/dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Eggless_Chocolate_chip_cupcakes.jpg, 12
Ingredients: salt,coconut,mustard seeds,asafoetida (hing),green moong sprouts,carrot,curry leaves,coriander (dhania) leaves,lemon,pomegranate fruit kernels,green chillies,sunflower oil

Sprouted Green Gram Kosambari Recipe- With Pomegranates, Lemon juice - as required,1/2 cup Carrots (Gajjar) - grated,2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1/2 cup Fresh Pomegranate Fruit Kernels,1 teaspoon Mustard seeds,1 to 2 tablespoons Fresh coconut - grated (optional),1 sprig Curry leaves,2 to 4 Green Chillies - chopped,Sunflower Oil - as required,1 pinch Asafoetida (hing),1 cup Green Moong Sprouts, 25, Karnataka, To begin making the Sprouted Green Gram Kosambari recipe, we need to keep the green moong sprouts ready.
We can either use store bought Sprouts or learn How to make Sprouts at Home.
In a big bowl, combine the  sprouted moong, grated carrot, pomegranate, green chillies, grated coconut, coriander leaves, salt and lime.In a tadka pan heat oil on medium flame and once it's hot add mustard seeds.
When they splutter, add in the asafoetida.
Turn off the flame.
Pour the tempering on the Sprouted Green Gram Kosambari.
Healthy, nutritious and delicious Sprouted moong salad is ready to serve.Serve Sprouted Green Gram Kosambari along with Tomato Onion Sambar and Steamed Rice and Raw Papaya Thoran Recipe for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha_Kalluraya/SPROUTED_GREEN_GRAM_KOSAMBARI_1600.jpg, 12
Ingredients: salt,wheat flour,ghee,black pepper corns,ajwain (carom seeds)

Whole Wheat Masala Papdi Recipe / Kadak Puri Recipe, 1/4 cup Ghee,Salt - to taste,1 teaspoon Ajwain (Carom seeds),1 cup Whole Wheat Flour,1 teaspoon Whole Black Pepper Corns - coarsely pounded, 50, Indian, To begin making the homemade Papdi, we will first have to make the dough.Mix all the flour, ajwain, pepper, oil and salt together.
Add water a little at a time and knead the papdi dough until it becomes firm and smooth and firm.
It should not be soft.You can make 30 small balls and roll them out thin about 1-1/2 inches in diameter and 1/8 th thickness.Or you can divide the dough into two portions and roll out into a big large circle and cut small rounds using a cookie cutter.Make sure the papdi you roll out are thin.After rolling prick the papdi / kadak puri with a fork all round to prevent it from puffing when bakedPlace the oil for deep frying over medium heat.
To check the right temperature, put a small tiny ball of dough into the oil and if it comes sizzling up, then you know the oil is heated to the right temperature.Slide the papdi into the oil in small batches and deep fry until golden brown.Drain the excess oil by placing in a kitchen paper.
You can optionally at this stage sprinkle chaat masala on the top to make it chatpata.
Allow it to cool and store the Papdi / kadak puri in an airtight container.
Use the Papdi to make chaats like Mumbai Style Bhelpuri, Sev Papdi Chaat, and many more.
You sure can innovate your topping, may be like a chilli-cheese, or chilli corn and cheese, etc., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Kadak_Puri_Masala_Papdi_Whole_Wheat_Papdi_3_1600.jpg, 5
Ingredients: plantain stem,water,curry leaves,curd,lemon,asafoetida (hing) generous hing powder

Vazaithandu Neer Mor Recipe - Plantain Stem Buttermilk, Curry leaves - a few,Water - as required,Asafoetida (hing) - a generous pinch of hing powder,1/2 cup Curd (Dahi / Yogurt),1 Plantain Stem - (small),2 teaspoons Lemon juice, 15, South Indian Recipes, To begin making the Vazhaithandu Neer Mor recipe, peel the outer skin of plantain stem.
This one comes off very easily.Chop the inner part of the stem coarsely and grind it in a mixer grinder with about 200 ml water.Filter the juice with a thin cotton cloth.
Filtering with the regular metallic strainers might not work out.Mix yogurt, hing, salt, lemon and curry leaves.
Blend them nicely without any lumps in a blender.Refrigerate it for few minutes and your Vazhaithandu Neer Mor is ready to serve.Serve Vazhaithandu Neer Mor after your delicious meal of Mixed Vegetable Sambar, Chow Chow Thoranand Steamed Rice.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Vaazaithandu_Neer_Mor__Plantain_Stem_Buttermilk.jpg, 6
Ingredients: turmeric powder,salt,chickpea lentils,wheat germ,green chilli,spoon cumin seeds,mustard,ginger garlic paste,fenugreek seeds,dry red chillies,onion,oil,asafetida,pepper,potatoes bs,coriander seeds

 Maharashtrian Aloo Bhujne (Recipe In Hindi),  1 tablespoon whole pepper,4 Potatoes - peeled and cut into round balls, 5 tablespoons coriander seeds, 2 tablespoons oil, 1/2 teaspoon fenugreek seeds, asafetida - a pinch, 1 green chili - chopped, 1 teaspoon turmeric powder, 1 tablespoon chickpea lentils, 5 dry red chillies, 1/2 small Spoon cumin seeds, 1/2 teaspoon mustard, 2 tablespoons oil , 1 tablespoon wheat germ, salt, 2 onions - finely chopped, 1 teaspoon ginger garlic paste, 40, Maharashtrian Recipes, To make Maharashtrian potato bhujana, first peel the potato and cut it round.
Now put it in a pressure cooker with water as per use and cook till 1 city comes.
Allow the pressure to drain and keep aside.
Now put coriander seeds, wheat germ, gram dal, cumin, rye, fenugreek seeds, dry red chillies, asafoetida and turmeric powder in a pan.
Bake for 5 minutes.
Let cool slightly and grind in a mixer grinder.
Keep it aside.
Now heat oil in a pan.
Add the mustard seeds, cumin seeds and let it cook for 15 seconds.
Now add onion, ginger garlic paste and cook for 10 minutes.
Now add green chillies, turmeric powder and ground spices.
Add some water and mix.
Now add potatoes and salt.
Cook for 2 minutes and garnish with green coriander.
Serve hot.
Serve Maharashtrian potato bhujana with khandeshi dal and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/2-may/Maharashtrian_style_potato_stir_fry_recipe-1.jpg, 16
Ingredients: baking powder,onion powder,virgin olive oil,cloves garlic,garlic powder,cheddar cheese,salt,pineapple,mozzarella cheese,basil leaves,baking soda,flour (maida),walnuts,water knead the dough,curd,sugar,pepper,button mushrooms,sun dried tomato,chia seeds,kalamata olives

Pesto Pizza Recipe With Sun Dried Tomatoes, Mushrooms, Pineapples And Olives, 1/3 cup Extra Virgin Olive Oil,2 cloves Garlic,1/4 cup Sun Dried Tomatoes - chopped,Mozzarella cheese - grated,1 cup Basil leaves,1-1/4 cup All Purpose Flour (Maida),1/2 cup Curd (Dahi / Yogurt),Cheddar cheese - grated,Salt,1/2 teaspoon Onion powder,1/4 cup Pineapple - diced,3 tablespoon Extra Virgin Olive Oil,1/4 cup Walnuts,2 teaspoon Chia Seeds,1/4 cup Button mushrooms - sliced,Salt and Pepper - as needed,1/2 teaspoon Garlic powder,Water - as needed to knead the dough,1 teaspoon Sugar,3/4 teaspoon Baking powder,3/4 teaspoon Baking soda,1/3 cup Kalamata Olives, 150, Italian Recipes, To begin making the Pesto Pizza Recipe With Sun-Dried Tomatoes, Mushrooms, Pineapples And Olives first prepare the Pesto.To do this, add all the ingredients listed under "For Basil Walnut Pesto" into a food processor which includes basil leaves, olive oil, salt, pepper, garlic, walnuts and chia seeds.
Grind down to a smooth paste.
Keep this aside till later use.To prepare the dough for the pizza base, add the all purpose flour, baking powder, baking soda, garlic powder, onion powder, salt, olive oil, sugar into a medium bowl and stir well.Add curd and knead with water if required.
Work the dough into a smooth ball that is pliable.
Grease the bowl and the ball of dough and cover it.
Set aside for 2 to 3 hours.When you are ready to prepare the pizzas, pre heat the oven to 200 degrees C.Dust some flour on your counter top, upturn the dough onto it and knead it for about 3-4 minutes.Then, roll it out into a disc about 8 inches in diameter, using a rolling pinUsing a fork, poke some holes all over the base.
Place the dough on the pizza stone or a flat pan and place it in the oven to bake until slightly golden.Remove the pizza base from the oven and spread prepared basil walnut pesto.
Sprinkle the cheese generously.
Assemble the rest of the toppings like pineapple, mushroom, kalamata olives, sun dried tomatoes and return it to the oven.Bake until the cheese melts, take it out of the oven, slice and serve hot.Serve Pesto Pizza Recipe With Sun-Dried Tomatoes, Mushrooms, Pineapples And Olives as a party appetizer, or with Zucchini Salad With Thai Hot Chili Dressing for a weeknight dinner.
You can also serve Rich Chocolate Brownies to end your delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Olive_Pizza_with_Basil_walnut_pesto_sundried_tomatoes_pineapple_and_mushroom.jpg, 21
Ingredients: hung curd (greek yogurt),flour (maida),sugar,strawberry jam canned,eggs,icing sugar,butter

Mini Victoria Sponge Cake Recipe, Icing Sugar - for dusting,Hung Curd (Greek Yogurt) - (optional),3/4 cup Sugar,Strawberry jam - homemade or canned,3/4 cup All Purpose Flour (Maida),3/4 cup Butter (unsalted) - at room temperature,3 Whole Eggs - well beaten, 50, British, To begin making the Mini Victoria Sponge Cakes recipe, firstly we will make the sponge cakes.Cream the butter and sugar together until the mixture is pale and light.Gradually, add the beaten eggs, mixing well between each addition.Sift the flour into the bowl and fold in until the mixture is glossy and smooth.Divide the mixture between the mini cake tins.
Bake on the middle shelf of the oven for about 15 minutes until golden-brown.Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely.Serve Mini Victoria Sponge Cakes on its own for breakfast or have it after your meals as a dessert., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aish/Mini_Victoria_Sponge_Cakes.jpg, 7