anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,mustard seeds,green peas (matar),turmeric powder,green chillies,cauliflower (gobi) florets,sunflower oil

Cauliflower And Peas Bhurji Recipe, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,Salt - as per taste,1/2 cup Green peas (Matar),1 teaspoon Sunflower Oil,2 cups Cauliflower (gobi) - florets,5 Green Chillies - finely chopped, 20, Indian, To begin making the Cauliflower And Peas Bhurji Recipe, in a wide bowl, add in enough water and add some salt to it.
Cut the cauliflower into florets and soak them in salt water for 10-15 minutes.When done, chop the cauliflower and green chillies finely.
Wash the green peas and drain the excess water.
Heat oil in a kadai and temper it with mustard seeds.
To this, add in chopped green chillies, cauliflower, green peas, turmeric powder and salt.
Mix them well.Cover and cook them in low flame for 7-8 minutes or until done.
They should have cooked yet should remain crunchy(al dente)!Serve Cauliflower And Peas Bhurji Recipe along with Palak Dal, Lauki Raita and Phulka for your everyday meals., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anitha_k/Cauliflower_and_Matar_Bhurji_recipe_edited.jpg, 7
Ingredients: baking powder,salt,cinnamon powder (dalchini),milk,baking soda,curd,sugar,vanilla,bananas robusta variety,flour (maida),sunflower oil

Eggless Banana Pressure Cooker Cake Recipe, 1 teaspoon Baking soda,4 Ripe Bananas - robusta variety,2 teaspoons Vanilla Extract,2 teaspoons Baking powder,1/4 cup Milk,1/4 cup Curd (Dahi / Yogurt),1/2 teaspoon Salt,1/4 cup Sunflower Oil,2 teaspoons Cinnamon Powder (Dalchini),1/2 cup Sugar,2-1/2 cups All Purpose Flour (Maida), 50, Continental, To begin making the Eggless Banana Pressure Cooker Cake Recipe, first prep all the ingredients and keep them aside.Grease the pressure cooker rice container with oil and dust it in flour.
Keep aside.In a mixing bowl, add the over ripe bananas and mash them using the potato masher.
Once mashed, add the sugar, oil, vanilla extract, milk and curd.Stir well to combine all the wet ingredient.
Into the same bowl, add the cinnamon powder, baking powder, baking soda and salt.
Mix well and beat until fluffly.Finallly add the maida (all purpose flour) and beat well to combine the Eggless Banana Cake batter.Once done, pour the Eggless Banana Cake batter into the greased cake pan.
Place the trivet at the bottom of the Pressure Cooker.
Fill the pressure cooker with water until it has at least 2 inch of water.
You want to make sure that the water does not seep into the cake batter while it is getting cooked in the pressure cooker.
The watermark should be only little less than half way through the rice pan.Cover the pressure cooker without the weight and bake the Eggless Banana Pressure Cooker Cake Recipe for 40 minutes on high heat.After 40 minutes, when you insert a knife, you will get a clean cake - there might be a few crumbs stuck, which is ok.
If the crumbs are cooked and not raw, then the Eggless Banana Pressure Cooker Cake is ready.Remove the Eggless Banana Pressure Cooker Cake Recipe from the pressure cooker immediately and allow it to cook completely, before you can cut.Serve the Eggless Banana Pressure Cooker Cake Recipe along with a cup of Kesar Chai as a tea time snack or even serve it as a snack for kids., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/admin/Eggless_Banana_Pressure_Cooker_Cake_Recipe.jpg, 11
Ingredients: salt,hung curd (greek yogurt),lot fat,celery,apple,pepper,walnuts,red grapes

Waldorf Salad Recipe, 1 cup Red grapes,1 Celery - cut into medium sized,Salt and Pepper - to taste,2 tablespoon Hung Curd (Greek Yogurt),10 Walnuts - crushed,1 tablespoon Fresh cream - lot fat,1 Apple - cut into cubes, 30, Continental, To begin making the Waldorf Salad Recipe, keep all the ingredients ready in a bowl.Add cream and yogurt in, sprinkle with salt and pepper and mix well till everything is well coated.You can serve it as it is or store it in the fridge and serve cold.Serve the Waldorf Salad Recipe along with beetroot wellington and a glass of cocktail by the side to complete your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Waldrof_Salad_Recipe.jpg, 8
Ingredients: salt,date syrup,dill leaves,mustard sauce,apple cider vinegar,cashew nuts least,cloves garlic,virgin olive oil,lemon

Vegan Cashew Mayonnaise Recipe, 1/2 teaspoon Mustard sauce,2 tablespoons Apple cider vinegar,2 teaspoons Date syrup,2 tablespoons Lemon juice,2 teaspoons Dill leaves - finely chopped (optional),1 cup Cashew nuts - soaked for at least 4 hours,1 clove Garlic - minced,1/2 Salt,1/4 cup Extra Virgin Olive Oil, 10, Continental, To prepare Vegan Cashew Mayonnaise Recipe, soak the cashews with enough water overnight.
Drain excess water.
Get prep with the other ingredients as well.Add Cashews to a food processor/blender along with all the other ingredients except dill leaves and blend it smooth with 1/4 cup of water.Top the creamy Vegan Cashew Mayonnaise with dill leaves and serve with your sandwich., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Vegan_Cashew_Mayonnaise.jpg, 9
Ingredients: ghee,mango (ripe),palm sugar,badam (almond),cocunut,cardamom powder (elaichi),coconut milk

Aam Ki Kheer Recipe - Mango Coconut Payasam Recipe, 2 tablespoons Badam (Almond) - sliced or chopped,1 teaspoons Cardamom Powder (Elaichi),1 teaspoon Ghee,1/4 cup Palm sugar,3 tablespoons Fresh coconut - or dessicated coconut (grated),2 Mango (Ripe),1 cup Coconut milk, 20, Kerala Recipes, To begin making the Aam Ki Kheer/ Mango Coconut Kheer recipe, wash the mangoes and cut the mango into slices.
Add it to a blender (reserving few pieces for garnishing) and blend into thick puree adding little water.Heat a heavy bottomed pan with a teaspoon of ghee.
Pour the mango puree and cook in low flame until it comes to boil.Add palm sugar and cardamom powder to it.
Mix well and boil until sugar dissolves.Switch off the flame, add fresh coconut and coconut milk to make the Aam Ki Kheer.
Mix well and add chopped badam.
Pour the Aam Ki Kheer/ Mango Coconut Kheer into serving glasses and add fresh mango pieces on top and server chilled.
Serve Aam Ki Kheer Recipe/ Mango Coconut Kheer as a dessert after your festive meal of Mixed Vegetable Sambar, Steamed Rice, Pineapple Rasam, Chow Chow Thoran, Yellow Cucumber Pachadi and Elai Vadam.
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Ingredients: coconut unsweetened coconut (for the bs),badam (almond),lemon,lemon,chia seeds,dates

Lemon Coconut Chia Energy Balls Recipe, 1/4 cup Chia Seeds,1/2 Lemon juice,1 cup Dates - pitted,1/2 cup Badam (Almond),1/2 cup Fresh coconut - unsweetened and shredded  + ½ cup shredded coconut (for dusting the balls),1/2 teaspoon Lemon zest, 20, Indian, To begin making the Lemon Coconut Chia Energy Balls recipe, add dates in the food processor and process them to break into small pieces.Add almonds, chia seeds, lemon juice and process them until they are combined togetherAdd lemon zest and process them until they come together as a dough.
Scoop using a spoon and roll them into balls.Dust the rolled balls with the shredded coconut.
Place in an airtight container and store in refrigerator for about a month.Serve Lemon Coconut Chia Energy Balls as a tea time snack or pack it in your kids snack box.
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Ingredients: salt,yellow moong dal (split),cumin powder (jeera),wheat flour,ghee,red chilli powder,turmeric powder,sunflower oil

Bhugi Dal Paratha Recipe - Moong Dal Paratha, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),Salt - to taste,Ghee - to cook,1 1/2 cups Whole Wheat Flour,1 teaspoon Red Chilli powder,1/2 cup Yellow Moong Dal (Split) - washed and soaked,1 teaspoon Sunflower Oil, 30, Sindhi, For the Dal fillingTo begin making Bhugi Dal Paratha Recipe - Moong Dal Paratha, wash and soak the dal for 30 minutes.In a pan, add the washed and soaked dal, with salt, haldi and one cup of water (use the water that the dal was soaked in)Boil this dal in the open pan on medium flame for 10-12 minutes.
Touch the grains of the dal to check if they are cooked and soft yet whole and not mushy.Turn off the flame.
Drain the water.
Transfer to a bowl, combine the boiled dal, red chilli powder, cumin powder and salt and mix well and set aside.For the doughIn a large mixing bowl, combine the wheat flour, and salt and make the dough with the water that the dal was cooked in.Make a firm yet smooth dough.
 Knead well for about 3 to 4 minutes, this will make the parathas soft.
Drizzle a teaspoon of oil over the dough and knead for another couple of minutes.To make the stuffed Dal Jo Phulko,  keep some flour aside for dusting.
Divide the dough into large lemon side balls.Dust the dough portions in flour, flatten it and roll it into a 3 inch diameter circle.Place about 2 tablespoons of the stuffing in the center, gather the edge and seal it.
Carefully roll it out into a circle about 6-7 inches in diameter.Heat a skillet over medium heat and cook the moong dal paratha in oil until cooked through, and has golden brown spots on both sides.Repeat with the remaining portions of the dough and the Dal paratha filling.
Serve this Bhugi Dal Paratha Recipe - Moong Dal Paratha with Roasted sindhi papad and Boondi Raita Recipe Spiced With Black Salt for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Bhugi_Dal_Paratha_Recipe__Dal_Jo_Phulko.jpg, 8
Ingredients: mutton kheema,salt,ginger,bay leaf (tej patta),fennel seeds (saunf),ghee,milk,curd,dry ginger powder,cinnamon stick (dalchini),cumin seeds (jeera),cardamom powder (elaichi),turmeric powder,cloves (laung)

Kashmiri Style Gushtaba Recipe - Mutton Kofta in Curd, Ghee - for cooking,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Dry ginger powder,1 inch Ginger - chopped,300 grams Mutton Kheema,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1/4 cup Milk,Salt - to taste,1 teaspoon Fennel seeds (Saunf),1 teaspoon Cardamom Powder (Elaichi),1/2 cup Curd (Dahi / Yogurt),1 Bay leaf (tej patta),3 Cloves (Laung), 55, Kashmiri, To begin making the Kashmiri Style Gushtaba Recipe, Add keema, cardamom powder and ginger into a mixer and give it a blitz.Once it is done, you can take a little of the kheema mix and shape them into a cylindrical shape.
Do the same for the rest of the mixture.Heat a kadai with ghee, add all the whole spices (Bay leaf, cumin seeds, Cinnamon Sticks, cloves and fennel seeds) and allow it to sizzle for few seconds.Whisk in curd with 1 cup of water and add the curd into the kadai.
Keep the flame low.Add turmeric powder, dry ginger powder and salt, mix well.
Add milk as well and give it a stir.Slowly drop in the kheema balls and cook for at least 20 minutes.
Let the meatballs soak in all the flavors really well.Serve the Kashmiri Style Gushtaba Recipe along with Butter Garlic Naan Recipe or Phulka to make it a complete meal.
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Ingredients: basmati rice,salt,chana dal (bengal gram dal),mustard seeds,asafoetida (hing),curry leaves,white urad dal (split),badi (wadi),lemon,turmeric powder,green chillies,sunflower oil

Gujarati Wadi Casserole Recipe, 3/4 cup Basmati rice,1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - for cooking,Salt - to taste,1 teaspoon Mustard seeds,2 Green Chillies - finely chopped,1/2 cup Badi (wadi),1 Asafoetida (hing),1 tablespoon Chana dal (Bengal Gram Dal),1/2 teaspoon Lemon juice,1 sprig Curry leaves,1 tablespoon White Urad Dal (Split), 65, Gujarati Recipes﻿, To begin making the Gujarati Wadi Pulao Recipe, wash and soak the rice for 10 to 15 minutes.Heat 2 tablespoons of oil in a wok or a kadai and stir fry the wadi until golden brown in color.
Once done, remove the wadi from the oil and keep aside.In the same kadai, heat a teaspoon of oil; add the mustard seeds, urad dal, chana dal and fry until the dals have slightly changed color and are well roasted.
Add asafoetida, green chilies and curry leaves and saute for a few seconds.Add the fried wadi, soaked rice and salt.
Give it a good stir.
Add 2 cups of water and bring the pulao to a brisk boil.Once the rice comes to a brisk boil, turn the heat to low, cover the pan and cook until all the water is absorbed and the rice is completely cooked.
Once cooked, turn off the heat and allow the rice to rest for another 10 minutes.After 10 minutes stir in a tablespoon of ghee and the juice from the lemon.
Serve Gujarati Wadi Pulao along with Tomato Onion Tadka Raita and a roasted Papad for a weekday meal.
You can also pack this in your Lunch Box.
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Ingredients: salt,cumin powder (jeera),coconut,chaat masala powder,banana,sunflower oil basting,black pepper powder,green chillies

Raw Banana Cutlet Recipe - No Onion No Garlic Jain Cutlet, 1 teaspoon Cumin powder (Jeera),Salt - to taste,1/2 cup Fresh coconut - grated,1 Green Chillies,Sunflower Oil - for basting or shallow frying,2 Raw Banana,1 teaspoon Chaat Masala Powder,1 teaspoon Black pepper powder, 40, North Indian Recipes, To begin making the Raw Banana Cutlet recipe, wash and place the raw green bananas along with the peelin a pressure cooker.
Pressure cook for 4 whistles and turn off the flame.
Allow the pressure to release naturally.
Once the pressure has released, remove the raw bananas, peel of the skin and discard the peel.
Transfer the banana into a mixing bowl.
Into the same mixing bowl, add the grated coconut, salt, pepper powder, chaat masala, and cumin powder, mix well until combined.
Make round balls of equal sizes, flatten them between your palms.Now heat a skillet on medium flame, add very little oil and place the raw banana cutlets in them.
Cook for 5-7 minute, flip and cook on the other side as well.
The tikkis should be well cooked having a lovely golden brown colour.
Serve Raw Banana Cutlet Recipe along with Green Chutney and some piping hot tea for your evening snack.
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Ingredients: salt,arhar dal (split toor dal),asafoetida (hing),mustard seeds,fennel seeds (saunf),carrot,dry red chilli,curry leaves,dry red chillies,sunflower oil

Carrot Paruppu Usili Recipe - Steamed Lentils Crumbled With Carrots, 1 Dry Red Chilli,3 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Mustard seeds,1 cup Carrots (Gajjar) - cut into small cubes,1 cup Arhar dal (Split Toor Dal),1 teaspoon Fennel seeds (Saunf),2 Dry Red Chillies,1/2 teaspoon Asafoetida (hing),1 sprig Curry leaves, 40, Tamil Nadu, To begin making the Carrot Paruppu Usili Recipe, wash and soak toor dal for 30 minutes.After 30 minutes drain the water from dal.
Combine the soaked toor dal along with fennel seeds, dried red chillies, and salt in a mixer jar and grind to a coarse mix using a mixer grinder.
Transfer to a bowl.
Heat an idli steamer on medium heat, with a cup of water.
Grease the idli mould and keep it ready.
Now make small lemon sized balls of the prepared toor dal mix, and place it in the idli mould.
Cover and steam cook for 10 minutes, until the dal mixture is cooked.
(Don't make the ball of dals too tight as the lentils will not steam very well)In a wide pan, add oil and heat it on medium heat, add the mustard seeds, asafoetida and let it splutter.
Add the dried red chilli, curry leaves and let it crackle.Add the cubed carrots, season with salt, mix well, cover and cook for 5-7 minutes until the carrots are cooked well.Meanwhile, remove the steamed toor dal balls, crumble it with your hands so that it resembles the sandy texture.Once the carrots are cooked well, add this crumbled toor dal mix to the pan and mix well.At this stage you can add a teaspoon or two of oil, if the mixture looks too dry.Saute for 2 minutes, until the dal crumbles are nice and crispy and switch off the heat.
It is ready to be served.Serve Carrot Paruppu Usili Recipe along with Steamed Rice, Jeera Milagu Rasam, Chow Chow Poricha Kootu and Roasted Papad for a weekend lunch.
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Ingredients: cashew nuts,salt,wheat brown bread,ginger,kalonji (onion nigella seeds),green chilli,mustard seeds,paneer,coconut,curry leaves,onion,turmeric powder,sunflower oil

Scrambled Paneer Sandwich Recipe, 2 teaspoons Sunflower Oil,1/4 cup Onion - finely chopped,Salt - to taste,1/4 teaspoon Mustard seeds,1 tablespoon Cashew nuts - chopped/broken finely,1 tablespoon Fresh coconut - grated,6 Whole Wheat Brown Bread - cut diagonally,1/2 inch Ginger - chopped,1 pinch Kalonji (Onion Nigella Seeds),1/4 teaspoon Turmeric powder (Haldi),1 Green Chilli - finely chopped (optional),200 grams Paneer (Homemade Cottage Cheese) - grated,5 Curry leaves, 20, Fusion, To begin making the Scrambled Paneer Sandwich Recipe, prep all the ingredients, grate paneer and finely chop onions, cashewnuts, ginger and green chilli (if you are using.
You can skip green chillies altogether if you are serving for kids who do not like spicy sandwich).In a small frying pan, heat a bit of oil.
Once the oil is hot, add mustard seeds on a low medium heat, and allow them to splutter.
Once they splutter, add nigella seeds, green chilli and curry leaves.
Saute for a few seconds.Add the chopped onion and ginger pieces, and on a medium heat, fry them by stirring occasionally until lightly browned.Reduce the heat to low, add the grated coconut, paneer, turmeric, cashewnuts, salt and stir till the paneer is well fried and there is a delicious cooked smell from the sandwich filling.Check on seasoning to adjust to your taste, you may add black pepper (freshly ground) to the mixture, stir well to combine and turn off heat.Allow the filling to cool down a bit, if you want to accelerate cooling, you can transfer the sandwich filling paneer mixture to a plate, spread and place on the countertop for a faster cooling.Meanwhile, on a flat skillet, place the diagonally cut breads and toast them on low heat until browning a bit.
Flip and toast further for about half a minute till the other side is also browned.
Either prepare the sandwich by smearing a good amount of scrambled paneer on the toasted breads, or pack the stuffing in a separate container for your kids for lunch.Serve Scrambled Paneer Sandwich Recipe along with Fresh Fruits and chopped carrots in the lunch box, or along with a glass of Rose Lassi Recipe as an after school snack.
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Ingredients: tomato,salt,black pepper powder ground,chicken (whole),coriander (dhania) leaves,tandoori masala,potato (aloo),chaat masala powder,red chilli powder,green peas (matar),carrot,cashew nuts ground paste,curd,lemon,tomato ketchup

Stuffed Chicken Recipe With Mixed Vegetables, 1/2 cup Tomato Ketchup,1 cup Homemade tomato puree,Salt - to taste,1 Chicken - (whole),1 Potato (Aloo) - boiled and mashed,1 Carrot (Gajjar) - grated and blanched,1/2 teaspoon Black pepper powder - freshly ground,3 tablespoon Tandoori masala,1/4 cup Fresh cream,2 tablespoon Coriander (Dhania) Leaves - chopped and more to garnish,1/2 cup Curd (Dahi / Yogurt),1 Lemon - juiced,4 tablespoon Cashew nuts - ground to paste,2 teaspoon Red Chilli powder,1 teaspoon Chaat Masala Powder,2 tablespoon Green peas (Matar) - boiled, 60, Indian, To begin making Stuffed Chicken Recipe With Mixed Vegetables, wash and clean the chicken thoroughly well.Now marinate the whole chicken with tandoori masala, curd, salt and lemon juice.
Let the chicken marinate for about 2-3 hours.After 2-3 hours, bake the marinated chicken at 425 F for 45 minutes.Make stuffing in a large mixing bowl by mixing boiled potatoes, Carrots ,peas, coriander leaves,chaat masala , salt and black pepper.
Set it aside.Preheat oven to 350 degree F.Heat oil in a pan on medium flame, to this add tomato puree, tomato ketchup, salt, red chilli powder and the cashew paste.
Once the mixture begins to bubble up, turn down the heat, and add in the cream.
Simmer for a couple of minutes more until the gravy is nice thick and creamy.
Now cut open the chicken to slice in middle and stuff with vegetable stuffing and top it with tomato gravy then bake it on 350 degrees F for 15 minutes.Serve Stuffed Chicken Recipe With Mixed Vegetables along with Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread) and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe.
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Ingredients: tomato,salt,cumin powder (jeera),black beans,dried oregano leaves,cloves garlic,virgin olive oil,carrot,red chilli flakes black pepper powder,orange juice,onion,lemon,green bell pepper (capsicum),coriander (dhania) leaves oregano leaves,dried oregano

Black Bean Soup With Mojo Recipe, 1 tablespoon Extra Virgin Olive Oil,1 teaspoon Cumin powder (Jeera),1/2 teaspoon Red Chilli flakes - or black pepper powder,2 tablespoons Fresh orange juice,Salt - to taste,1 Green Bell Pepper (Capsicum) - chopped,1 cup Black beans - soaked in water for 7-8 hours,1 Carrot (Gajjar) - peeled and chopped,1 Onion - chopped,Coriander (Dhania) Leaves - as required or oregano leaves for garnish (optional),3 teaspoons Dried oregano - or fresh one,2 teaspoon Red Chilli flakes - or black pepper powder,2 teaspoons Dried oregano - or fresh leaves,3 cloves Garlic - minced,3 tablespoons Lemon juice,5 cloves Garlic - grated or finely crushed,1 Tomato - chopped,2 teaspoons Cumin powder (Jeera), 25, Continental, To begin making the black bean soup with Mojo sauce first cook beans till they become soft.
You can either pressure cook them or cook them in a saucepan on the stove top.In a saucepan, heat the oil.
Add garlic and onion.
Sauté till the onion becomes translucent.Add capsicum and carrot.
Stir and cook covered for 2-3 minutes.Add some water if required.
Add the tomatoes, beans, cumin, oregano, chilli flakes and salt.Add some water and bring it to a boil.
Mash some of the beans with a ladle to thicken the soup.
(You can blend some beans in a food processor if you want a thick soup)Serve in individual bowls, topped with a spoonful of mojo sauce and garnished with herbs.For the mojo sauce: Whisk together all the ingredients and use as required.Serve Black Bean soup with Mojo on its own or with baked Tortilla chips for a delicious light meal.
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