anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,green beans (french beans),green chilli,ghee,cardamom (elaichi) podsseeds,bay leaf (tej patta),potato (aloo),red chilli powder,water,carrot,maize dalia ( corn meal),govind bhog rice risotto rice,panch phoran masala,ginger paste,turmeric powder,garam masala powder

Maize Daliya Khichri Recipe, 1/2 cup Maize Dalia (Broken Corn Meal),1 Green Chilli,1/4 cup Govind Bhog Rice - or risotto rice,1 teaspoon Garam masala powder,1/2 teaspoon Panch Phoran Masala,2 Cardamom (Elaichi) Pods/Seeds,Salt - to taste,1/4 teaspoon Red Chilli powder,1 Potato (Aloo) - cubed,2-1/2 cups Water,2 teaspoon Ghee,1 Bay leaf (tej patta),1/2 cup Carrot (Gajjar) - chopped,1/2 teaspoon Ginger - paste,1/2 cup Green beans (French Beans) - chopped,1/4 teaspoon Turmeric powder (Haldi), 30, Indian, To begin making Maize Daliya Khichri, firstly wash rice and maize for two to three times.
Keep it aside.Heat a pressure cooker with ghee and add the ginger paste and rest of the dry ingredients stir fry for few minutes.Add maize and rice, stir well with salt and the vegetables for 5 minutes.Finally, add the water and cook up to 4 -5 whistle on medium heat until maize is fully cooked.Once it is cooked, add garam masala powder and add little water if it dried.
Let it simmer for one more minute and serve.Serve Maize Daliya Khichri along with Boondi Raita, Tadka Raita or any other raita of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Maize_Dahliya_Khichri.jpg, 16
Ingredients: salt,ginger,green chilli,mustard seeds,chaat masala powder,water,curd,curry leaves,beetroots,sunflower oil

Spiced Beetroot Buttermilk Recipe, 2 Green Chilli,1/2 teaspoon Mustard seeds,2 cups Curd (Dahi / Yogurt),2 sprig Curry leaves,1 inch Ginger - chopped,Salt - to taste,1/4 teaspoon Chaat Masala Powder,1 teaspoon Sunflower Oil,2 cups Water,2 Beetroots - peeled and chopped, 25, South Indian Recipes, To Begin Making Spiced Beetroot Buttermilk first put the beetroot in a pressure cooker and half a cup of water and boil on medium heat for two whistles.
Let the pressure release naturally and let the beetroot cool.Once the beetroot is cooled blend it in a blender along with ginger, green chilies and 1 sprig of curry leaves.
Strain the pureed beetroot mixture through a strainer into a bowl.
In another big bowl whisk the curd and then add salt, chaat masala, pureed beetroot and water.Heat oil in a tadka pan over medium heat; add mustard seeds and curry leaves and allow it to crackle.
Once it crackles, turn off heat.
Spoon seasoning to the prepared Beetroot buttermilk and mix.Check the taste and adjust the salt and seasonings accordingly.
Once done, you can serve the beetroot buttermilk immediately or refrigerate it for a few hours and serve chilled.
Serve chilled spiced Beetroot Recipe with a South Indian of  Thakkali Vengaya Sambar, Steamed Rice and Pavakkai Poriyal or a North indian meal of Aromatic Vegetable Pulao, Tandoori Paneer Tikka Masala Recipe, Phulka and Jain Style Paneer Makhani Recipe and make a wholesome indian lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Spiced_Beetroot_Buttermilk_Recipe-7_1600.jpg, 10
Ingredients: sugar,flour (maida),milk,sunflower oil

North East Khapse Recipe (Deep Fried Biscuits From Arunachal), 2 cups All Purpose Flour (Maida),1/4 cup Sunflower Oil - & more to deep fry,3 tablespoon Sugar,1/2 cup Milk, 50, Indian, To begin making North East Khapse Recipe (Deep Fried Biscuits From Arunachal), dissolve the sugar in 1/2 cup of warm water.
Combine flour, oil, sugar water and milk in a mixing bowl.Mix everything together to make a smooth ball of dough.
Roll out the dough to about a 1/4 inch thickness.Cut the dough in strips and slice a slot in the middle of each piece.
Pull one corner of the piece of dough through the slot in the middle, creating a twist.Fry them in a deep fry pan  on medium-high heat till the Khapse turns golden brown, moving them around fairly often and very gently.Serve North East Khapse Recipe (Deep Fried Biscuits From Arunachal) with hot Masala Chai and Grilled Spicy Potato Sandwich for a perfect tea party with your family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Rupal_Patel/Khapse.jpg, 4
Ingredients: salt,spring onion greens,vegetable stock,green peas (matar),virgin olive oil,cloves garlic,spring onion (bulb greens),black pepper powder

Pea And Spring Onion Soup Recipe, 1 cup Spring Onion Greens - roughly chopped,2 tablespoon Extra Virgin Olive Oil,Salt - to taste,500 ml Vegetable stock,2 teaspoon Black pepper powder,4 cloves Garlic - smashed,2 tablespoon Fresh cream,Black pepper powder - to taste,4 - 5 Spring Onion (Bulb & Greens) - chopped,2 cup Green peas (Matar) - steamed, 40, Continental, To begin making Pea And Spring Onion Soup, separate greens from spring onion.
Chop the spring onion and set aside.
Similarly chop the spring onion greens and keep in a separate bowl.In a large pot simmer vegetable stock over low flame so that it remain hot while adding to the soup.Heat olive oil in a saucepan over medium heat; add chopped spring onion and garlic.
Sauté until onion turn translucent but not brown for about 1 to 2 minutes.Once cooked the spring onions are through, add peas, spring greens and sauté for 2 minutes more.
Season with salt and pepper.Puree the green peas mixture in a mixer along with the vegetable stock into a smooth puree.
Check the salt and pepper and adjust to suit your taste.When you are ready to serve the Pea and Spring Onion Soup , bring the soup to a brisk boil over Saucepan.
Serve Pea And Spring Onion Soup along with Whole Wheat Rosemary Focaccia Bread as a weeknight meal appetizer., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Hina_Gujral/Pea_and_Spring_Onion_Soup_Recipe.jpg, 8
Ingredients: salt,wheat flour,cumin powder (jeera),kalonji (onion nigella seeds),ghee,red chilli powder,turmeric powder,kasuri methi (dried fenugreek leaves)

Baked & Crisp Whole Wheat Methi Puri Recipe (Healthy Snack), 1/4 cup Ghee,2 tablespoons Kasuri Methi (Dried Fenugreek Leaves),1 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Kalonji (Onion Nigella Seeds),2 cups Whole Wheat Flour,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder, 50, Indian, To begin making the Whole Wheat Methi Puri Recipe, combine all the ingredients in a large mixing bowl.
Add the ghee as well into the flour mixture and you will notice it will form a crumb like texture.Check the salt levels and adjust to suit your taste.
You can optionally add chilli powder or crushed black pepper to add to the spice.Gradually add little water at a time and knead to make a firm yet smooth dough.
It should be more firm than the roti dough.
Preheat the oven to 180 C.
Dust the baking sheets with flour and keep aside.Next, roll the  Methi Puri (Mathri) Dough into a large circle, using a circular cookie cutter, cut the puris into circles.
At home we like our puris to be on the thinner side.
So based on your personal preference, adjust the thickness of the puris.Arrange the cut methi puris on the dusted baking tray and place it in the preheated oven to bake until golden brown and crisp (about 10 to 12 minutes)Once done, allow the Baked Methi Puris (Mathris) to cool down before storing it in airtight containers.Serve the Baked Methi Puris (Mathris) as a tea time snack or pack into the school snack boxes for kids topped with cheese., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Baked_and_Crisp_Whole_Wheat_Methi_Puri_Recipe_Healthy_Snack-3_1600.jpg, 8
Ingredients: salt,wheat flour,parangikai pumpkin,ghee,oil,sunflower oil

Pumpkin Chapati Recipe, Ghee - or oil for cooking,Sunflower Oil - for kneading,1/2 teaspoon Salt,1 cup Whole Wheat Flour,200 grams Kaddu (Parangikai/ Pumpkin) - boiled and mashed, 35, Indian, To begin making the Pumpkin Tawa Paratha Recipe, we will first pressure cook the pumpkin till it is completely cooked, this will take about 4 to 5 whistle and Once down allow the pressure to release by itself and mash them well.In a large bowl combine the flour, salt, mashed pumpkin, a tablespoon of oil and knead adding little water at a time to make firm and smooth dough.
Add one tablespoon of oil to coat the dough and knead again.
Cover and set aside for 15 minutes.Knead once again and divide the dough into 8 portions.
Preheat the iron skillet on medium heat.Roll the paratha dough portions into balls and flatten them with the palm of your hand.
Toss them on flour and roll them out into circles of approximately 3 inches in diameter.
Put 1/4 teaspoon oil and spread it on the rolled dough.We need to get a triangle shape, to do so, first fold into a semi-circle, then fold the semi-circle into half again.
You get a mini triangle shape.
Tossing the triangle on a little flour, roll it out gently into a larger triangle.
Continue the same process of rolling with the remaining dough portions.With skillet on medium high heat, place one rolled out dough on the skillet.
After a few seconds you will notice an air pockets popping out.
At this point flip the plain paratha and smear about 1/2 a teaspoon of ghee.
Using a flat spatula do a light pressing and turning motion to cook to the pumpkin paratha.Flip to the other side and press and turn in a similar way.
You will notice brown spots around the pumpkin parathas and it will be slightly crisp.
Remove from heat and place on a platter or serve hot.Continue the similar process with the remaining rolled portions and stack the cooked pumpkin paratha one above the other and serve hot.Serve the Pumpkin Chapathi Recipe along with Dahi Bhindi Recipe or Carrot and Beans Thoran (Subzi Recipe) for your everyday lunch ideas., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Pumpkin_Chapati_Recipe_.jpg, 6
Ingredients: salt,curry leaves,kaffir lime leaves lemon leaves,asafoetida (hing) powder,dry red chillies,tamarind

Vepilakatti - Lime Leaves Pickle Recipe, 1/2 teaspoon Asafoetida (hing) - powder,3 Shallots,Salt - to taste,Tamarind - small ball,2 Dry Red Chillies - (adjust),10 Kaffir lime leaves - or lemon leaves,5 Curry leaves, 25, South Indian Recipes, To begin making Veppilakatti - Lime Leaves Pickle Recipe, wash the Kaffir lime leaves & curry leaves, pat them dry.Dry roast the red chilli in a shallow frying pan until they turn crispy.
 Keep aside.Tear the stem of the kaffir lemon leaf.Add all the ingredients like the kaffir lime leaves, roasted red chillis, shallots, curry leaves, salt, tamarind and asafoetida in a Blender and blend.
Do not add water.
I ground coarsely like it is done traditionally.
You can also blend into a fine paste.Make them into small balls and store them in an airtight container.Serve Veppilakatti | Lime Leaves Pickle Recipe with Kerala Style Varutharacha Sambar, Steamed Rice Recipe, Homemade Yogurt and Elai Vadam.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Vepilakatti__Lime_Leaves_Pickle.jpg, 6
Ingredients: coriander (dhania) leaves,asafoetida (hing),mustard seeds,coconut,khaman dhokla,onion,green chillies,sunflower oil

Khaman Dhokla Poha Recipe, Sunflower Oil - for cooking,Coriander (Dhania) Leaves - Few sprigs finely chopped,2 Green Chillies - finely chopped,1 Onion - finely chopped,1/4 cup Fresh coconut - grated,1/4 teaspoon Asafoetida (hing),2 cups Khaman dhokla - crumbled,1 tablespoon Mustard seeds, 45, North Indian Recipes, To begin making the Khaman Dhokla Poha Recipe, use leftover dhokla.Here is the recipe for the Khaman Dhokla Recipe if you would like to make this recipe with fresh Khaman Dhokla.
Once the dhoklas cool down, crumble the dhoklas and keep aside.Heat oil in a heavy bottomed pan and when the oil is hot, add mustard seeds and let them splutter.Once the seeds have spluttered add asafoetida, curry leaves and green chillies and saute them for a few seconds.Next, add some chopped onions and saute them for a minute till they become soft and translucent.Once done add grated coconut, salt to taste and saute for a minute.After a minute add the crumbled dhoklas to the pan, stir well to combine.
Turn off the heat and garnish with coriander leaves and serve.Serve Khaman Dhokla Poha with Pudina Chutney and a cup of Masala Chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Khaman_Dhokla_Poha.jpg, 8
Ingredients: cashew nuts,singoda flour (water chestnut),ghee,water,cardamom powder (elaichi) ground,sugar

Singhare Atte Ka Halwa/Sheera Recipe (Water Chestnut Flour Halwa Recipe), 2 teaspoons Cardamom Powder (Elaichi) - freshly ground,1/4 cup Cashew nuts - halved,1 cup Sugar,1 cup Singoda Flour (Water Chestnut),3 cups Water,1 cup Ghee - + 1 tablespoon, 45, North Indian Recipes, To begin making the Singhare Atte Ka Halwa/Sheera Recipe (Water Chestnut Flour Halwa Recipe) , heat the water and sugar in a saucepan, stirring continuously until the sugar melts.
Turn the heat to low and continue to heat the water until you get wheat flour mixture ready by following the steps that follow.Heat a heavy bottomed pan on medium heat; melt the one cup of ghee and stir in the singhare flour and roast the mixture on medium heat.
Continue to roast until the mixture begins to release a roasted aroma and changes colour to a roasted brown; the process will take about five minutes.Keep stirring continuously while it is roasting.
The mixture will begin to resemble like coarse crumbles.
Turn the heat to low and stir the cardamom powder to the singhare flour mixture.Slowly start stirring in the prepared sugar hot water to the mixture.
The mixture will start splitting and curdling.Continue stirring until the mixture thickens, but yet feels coarse and not like a blob of dough.
Stir continuously for 10-15 minutes on medium heat after it thickens.Turn the heat off and let the Singhare Atte Ka Halwa/Sheera Recipe (Water Chest Nut Flour Halwa Recipe) sit covered for about 5 minutes.In another small tadka pan; heat the 1 tablespoon of ghee on medium heat; add the cashew nuts and roast them until the cashew nuts turn golden brown.
Turn off heat and stir this into the Singhare Atte Ka Halwa/Sheera Recipe (Water Chest Nut Flour Halwa Recipe).Serve the Singhare Atte Ka Halwa/Sheera Recipe (Water Chestnut Flour Halwa Recipe) after a lunch or at a party with friends during the winter holiday season.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-20/Singhare_Atta_Ka_Halwa_Recipe_water_Chestnut_Flour_Pudding-6.jpg, 6
Ingredients: salt,wheat flour,cumin powder (jeera),green chilli,mustard seeds,asafoetida (hing),red chilli powder,carrot,gram flour (besan),curd,sugar,curry leaves,lemon,cumin seeds (jeera),turmeric powder,sesame seeds (til seeds),sunflower oil

Gajar Vadi Recipe - Maharashtrian Style Steamed Carrot Dumplings, 1 tablespoon Lemon juice,1 teaspoon Sugar,1 Green Chilli - finely chopped,1 teaspoon Cumin powder (Jeera),1/2 cup Whole Wheat Flour -,2 teaspoons Sunflower Oil,Salt - to taste,2 cups Carrot (Gajjar) - grated,1 teaspoon Mustard seeds,1 teaspoon Sunflower Oil,1 sprig Curry leaves,1/4 teaspoon Asafoetida (hing),2 teaspoons Sesame seeds (Til seeds),2 tablespoons Curd (Dahi / Yogurt),1 teaspoon Turmeric powder (Haldi),1-1/2 cup Gram flour (besan),1 teaspoon Red Chilli powder - or according to taste,1/2 teaspoon Cumin seeds (Jeera), 35, Maharashtrian Recipes, To begin making the Gajar Vadi, we will firsty make the vadi.
Wash, peel and grate the carrots in a bowl.In the same mixing bowl, add gram flour, wheat flour, red chilli powder, turmeric powder, cumin powder together and knead to make a firm, smooth dough by adding little water at a time.
Make a soft dough.To shape the vadi, sprinkle a little water on the dough, if required and shape the dough into cylindrical rolls of about 6" length and 1" thickness.
Make sure to make the rolls tight enough so that they don't split in the water.
In a saucepan, add enough water to accommodate all the rolls.
Now slowly drop the rolls into the water and boil them for about 15-20 minutes on high heat.
This will help in the rolls/ vadi to cook through.
Once done, remove the rolls and allow it to rest for about few minutes and allow it cool completely.
Once cooled completely, cut the Gajar Vadis rolls into even sized slices or bite size pieces.The next step is to temper the vadi.
Heat 2 teaspoons of oil in a pan on medium flame, add mustard and cumin seeds and allow them to crackle.Add in the asafoetida, curry leaves, green chillies and sesame seeds.
Stir well for about 30 seconds.Add in the cooked Gajar Vadi into the seasoning and stir fry for about a minute.
Ensure the Vadis are well coated with the seasoning.
Serve Gajar Vadi with Dhaniya Pudina Chutney and Masala Chai Recipe - Indian Spiced Tea for a light and healthy evening snack., https://www.archanaskitchen.com/images/Gajar_Vadi_Recipe-1308_1.jpg, 17
Ingredients: tomato,salt,sambar powder,red chilli powder,cloves garlic,water,curry leaves,pearl onion (sambar onion),green bell pepper (capsicum),cumin seeds (jeera),soy (nuggets),coriander powder,green chillies,sunflower oil

Soya Chunks Pepper Curry Recipe, 1 Green Bell Pepper (Capsicum) - cubed,2 cups Soy Chunks (Nuggets),12 Pearl onions (Sambar Onions) - peeled and halved,1 teaspoon Red Chilli powder,3 Green Chillies - slit into halves,Salt - as needed,1-1/2 teaspoon Coriander Powder (Dhania),1 tablespoon Sunflower Oil,7 Curry leaves,2 Tomato - chopped,1 teaspoon Sambar Powder,3 cups Water,1/2 teaspoon Cumin seeds (Jeera),6 cloves Garlic, 30, Indian, To begin making the Soya Chunks Pepper Curry recipe, bring water to boil in a small saucepan.Remove the water from the flame and add soya chunks.
Keep it aside for about 10 minutes.Drain the water from the soya chunks and squeeze out the water from the soya chunks.In a Kadai, add oil and heat it over medium flame.
Once the oil is hot, add garlic cloves and curry leaves.
Fry it for a minute.Now, add green chilies and fry for a minute.
Slide the chopped onions and cook until they become translucent.Add chopped tomatoes and cook until they become mushy.
Add the spices and cook them for few minutes.Add soya chunks and capsicum pieces to the mixture and combine them well.Add water and cook them until they are cooked completely.
Simmer the curry and cook until the required consistency.Season it with required salt and switch off the flame.
Serve hot.Serve Soya Chunks Pepper Curry along with Tomato Onion Cucumber Raita and Tawa Parathas for a weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/KarthikaKrishnan/SoyaChunks_Pepper_Curry.jpg, 14
Ingredients: garlic salt,mixed herbs (dried),cloves garlic,brussel sprouts,virgin olive oil,black pepper powder

Pan Fried Brussel Sprouts Recipe, 2 teaspoon Extra Virgin Olive Oil,300 grams Brussel sprouts,1/2 teaspoon Garlic salt,1/2 teaspoon Black pepper powder,3 cloves Garlic - finely chopped,1/2 teaspoon Mixed Herbs (Dried), 20, Indian, To begin making Pan Fried Brussels Sprouts Recipe, clean the brussels sprouts and cut them into halves and keep aside.Heat olive oil in a skillet, add the finely chopped garlic cloves and saute until the oil becomes fragrant.Add in the brussels sprouts and let it char on one side, this will take around 5 minutes.Now, flip over and let the other side char the similar way.Add in the pepper powder, mixed herbs, season with garlic salt and mix well.Saute for another 5 minutes on medium heat and switch off the flame.Serve the Pan Fried Brussels Sprouts Recipe for a light dinner along with a hearty Tomato Noodle soup.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Pan_Fried_Brussels_Sprouts_Recipe.jpg, 6
Ingredients: tomato,salt,milk,del monte corn kernels canned,mozzarella cheese,virgin olive oil,red chilli flakes,black peppercorns,spinach (you can you like spinach),basil leaves,garlic,broccoli,eggs,thyme leaves,flour (maida),butter,dried oregano

Ravioli Recipe With Broccoli Filling In White And Red Sauce, 1 tablespoon Extra Virgin Olive Oil,1 teaspoon Dried Thyme Leaves,1-1/2 tablespoon All Purpose Flour (Maida),Salt - to taste,1/2 teaspoon Whole Black Peppercorns - crushed,1 cup Spinach - finely chopped(you can add 1/2 more cup if you like spinach),1 cup Mozzarella cheese - grated,1 teaspoon Red Chilli flakes,1 teaspoon Dried oregano,2-1/2 cups All Purpose Flour (Maida) - (1/2 cup for dusting),1 tablespoon Whole Black Peppercorns - crushed,3 Whole Eggs,3 Tomatoes - pureed,1 tablespoon Butter,2 cups Milk,1 cup Del Monte Whole Corn Kernels - canned,6 Basil leaves,Extra Virgin Olive Oil - for cooking,1 tablespoon Garlic - finely chopped,1 Broccoli - medium, 50, Italian Recipes, To prepare Ravioli Recipe with Broccoli Filling, get prep with all the ingredients necessary.
Beat eggs in a bowl well.In another bowl, take all-purpose flour, add salt and olive oil.Reserve some beaten egg in a small bowl and add the remaining beaten egg in portions to the mixing bowl containing flour, salt, and oil.Slowly knead into a stiff dough and keep it aside.To make the filling, heat oil in a non-stick pan and add garlic and sauté them till golden.Add broccoli and sauté them for a few minutes.Add Italian seasoning and crushed black peppercorns.Transfer the filling to a bowl and add mozzarella cheese and mix it well.
Keep asideTo make the sauce, heat in a non-stick pan.Add garlic and sauté them till golden brown.Add tomato puree and cook for 3-4 minutes.Add spinach and corn, mix well and cook for 2-3 minutes.Add Italian seasoning and crushed peppercorn and torn basil leaves.Mix well and cook for another minute.
Remove from heat and set side.Heat butter in another pan and add refined flour and sauté them till light brown.Add milk and mix well, keep mixing so that there is no lump in the mixture.
Cook till thick to make a white sauce.Boil some water in a deep pan.To make the ravioli, dust some flour on the countertop.Place the dough on it and roll it out on a thin sheet.
Cut into round shapes with cookie cutter or a similar tool.Place some prepared broccoli filling on the top of roundels and brush the side with reserved beaten eggs and cover it with other roundels, press its sides and seal it with a fork making a pattern on them.Make all the ravioli like this.Meanwhile, when the water is boiling, add olive oil and salt.Add prepared ravioli one by one and blanch it till done.Mix red and white sauces well and heat it in a deep pan.Add blanched ravioli in it and coat each of them well.Garnish it with basil leaves and switch off the flame.Ravioli Recipe With Broccoli Filling In White And Red Sauce can be served with Garlic bread or Bruschetta with Olives to make it a Good Comforting meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Ravioli_with_broccoli_filling.jpg, 17