anandhuvasudev/southindiandish huggingface dataset:
Ingredients: spinach,dates sweetness,parangikai pumpkin red,milk almond milk,pumpkin seeds,cinnamon powder (dalchini)

Sweet Pumpkin Green Smoothie Recipe, 1 Dates - for sweetness (optional),1 cup Spinach - cleaned,1-1/2 cup Milk - or almond milk,1 tablespoon Pumpkin seeds,1 cup Kaddu (Parangikai/ Pumpkin) - red one- cut into chunks,1/4 teaspoon Cinnamon Powder (Dalchini), 70, Continental, To begin making the Sweet Pumpkin Green Smoothie recipe, cut the pumpkin roughly into large pieces with skin and bake them in a 175 C preheated oven for 45 minutes to 1 hour until the pumpkin is soft.Let it cool and store this in your Fridge.Scoop the pumpkin flesh from the skin and add 1 cup pumpkin chunks in a blender with spinach, cinnamon, milk and date if you are using and blend it until smooth.
Top the green smoothie with pumpkin seeds and enjoy your smoothie.Serve Sweet Pumpkin Green Smoothie during your breakfast with Akuri and Toast.
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Ingredients: cinnamon powder (dalchini) on top,sultanas,wheat brown bread multigrain,coconut sugar on top,bananas fork,almond milk (badam milk unsweetened,maple syrup,vanilla,peanut butter other flavoured,preferred,flax seed powder (flax meal),instant oats (oatmeal),walnuts

French Toast Oatmeal Bake Recipe, 15 Sultanas,2 teaspoons Maple syrup,2 Whole Wheat Brown Bread - multigrain (cubed),1 teaspoon Vanilla Extract,1 teaspoon Coconut Sugar - to sprinkle on top (optional),1 teaspoon Flax seed powder (flax meal),1/2 cup Almond Milk (Badam Milk) - unsweetened,1 teaspoon Cinnamon Powder (Dalchini) - + more to sprinkle on top,1/2 cup Instant Oats (Oatmeal),2 tablespoons Peanut Butter - or any other flavoured cream preferred,1 Ripe Bananas - mashed with a fork,6 Walnuts - chopped, 40, Continental, To begin making the French Toast Oatmeal Bake Recipe, preheat the oven at 180C and grease individual oven proof dishes.
This recipe needs about 3 medium sized ramekins.Combine mashed Banana, nut butter, maple syrup, cinnamon, vanilla, flaxseed meal, milk in a large mixing bowl.
Stir in the quick oats, walnuts and sultanas until fully combined.
Gently fold in the cubed bread, avoid heavy mixing.Spoon the french toast batter into the ramekins and sprinkle the cinnamon and coconut sugar.Place the French Toast Oatmeal into the preheated oven and bake for about 20 minutes until you notice the tops crusty and golden.
Once Ready enjoy this warm bake just on its own or with some cold non-dairy cream.Serve the French Toast Oatmeal Bake Recipe along with freshly cut fruits like banana and a cup of Cold Coffee Smoothie for breakfast or as an after school snack for kids., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/French_Toast_Oatmeal_Bake.jpg, 13
Ingredients: salt,date syrup,barbeque sauce,chicken thigh,orange juice,apple,orange squeezed juice,lemon,dried oregano,baby potatoes,black pepper powder,orange segments,red chilli sauce,spinach leaves (palak),butter,pepper

Orange Flavored Barbecue Chicken With Fresh Salad Recipe, 1 Orange - cut into small segments,Salt - to taste,1 cup Spinach Leaves (Palak) - fresh and washed,1 Orange - squeezed into juice,Salt and Pepper - for seasoning,1 cup Baby Potatoes - cut into half,1 teaspoon Dried oregano,1 teaspoon Date syrup,1 tablespoon Butter,3 tablespoons Fresh orange juice,2 tablespoons Barbeque sauce,1 Lemon juice,Salt and Pepper - for taste,1 tablespoon Red Chilli sauce,1 Apple - cut into diagonals,1 teaspoon Black pepper powder,1 Chicken thigh, 55, Continental, To Begin making the Orange Flavored Barbecue Chicken With Fresh Salad Recipe, marinate the chicken with all the ingredients like orange juice, barbeque sauce, red chilli sauce, date syrup, salt and pepper.We will move on to boil the baby potatoes in a pressure cooker for about 1 whistle.
Once boiled, heat a sauce pan with butter, add the cooked baby potatoes and stir fry.Add the seasonings and check for salt and stir fry for few minutes and keep it aside.Keep the salad ingredients ready, mix all the ingredients for the dressing in a separate bowl and keep it ready in the fridge.Heat a sauce pan with little butter and place the chicken thigh and cook on either side for about 20 minutes.Keep glazing the chicken with leftover marinated syrup and cook until the chicken is done.Place the chicken on the serving plate, toss the salad with the dressing and place it fresh next to the chicken.
Add the sautéed baby potatoes along with the salad and serve.Serve the Orange Flavored Barbecue Chicken on its own or along with Couscous Raw Mango Salad Recipe for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Orange_Flavored_Barbecue_Chicken_With_Fresh_Salad_Recipe.jpg, 16
Ingredients: salt,broccoli florets approximately,cloves garlic,water,black pepper powder,butter

Broccoli Puree With Butter and Garlic Recipe (For Babies/toddlers over 7 months), 2 cloves Garlic,1 teaspoon Butter,1/2 cup Water,Salt - a pinch,1 cup Broccoli - 10 florets approximately,Black pepper powder - a pinch, 25, Indian, To begin making Broccoli Puree for babies and toddlers, make sure to washt the broccoli florets thoroughly.Add half a cup of water to a pressure cooker and add the broccoli florets to it.
Add a pinch of salt to it and close the lid.
Let 2 whistles out and release the pressure immediately.
Releasing the pressure immediately, allows the broccoli to retain its rich green color and nutrients.In a pan, add a teaspoon of butter.
Once the butter melts, add chopped garlic and saute until the raw smell goes away.Next add the broccoli florets, and saute for 2 minutes.
Turn off the heat.
Lets the broccoli cool down.
Once the broccoli is cool, add them to a mixer and grind until its a smooth puree.
Serve Broccoli Puree with Garlic and Butter to your babies/toddlers over 7 months for lunch or dinner meal.
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Ingredients: tomato,turmeric powder,peanuts roast,ginger,salt,asafoetida,cumin powder,red chilli powder,cloves garlic,gwar pods,mustard,curry leaves,coriander,onion,oil,coriander powder,cumin seeds

Guar Fali Masala Vegetable Recipe - Gawar Phali Masala Sabzi Recipe,  1 teaspoon red chili powder, 1 teaspoon cumin seeds, 4 cloves garlic - finely chopped, coriander - chopped, 1 tomato - chop, 1/2 Teaspoon turmeric powder, 1 teaspoon mustard, 1/2 teaspoon cumin powder, 1/4 teaspoon asafoetida, 1 sprig curry leaves, 2 tablespoons peanuts - roast , 1 inch ginger - finely chopped, 1 onion - cut, 1 teaspoon oil,300 grams Gwar pods - wash and cut into 1 inch pieces, Salt - as per taste, 1 tablespoon coriander powder, 45, North Indian Recipes, To make Gawar Pod Masala Sabzi Recipe, firstly put Gawar pods, salt and 2 tablespoons water in a pressure cooker.
Cook until 1 city comes.
After coming to the city, turn off the cooker.
Place the cooker under cold water and drain the pressure.
Keep it separately.
Heat oil in a pan.
Add the mustard seeds, cumin seeds, curry leaves and cook until the mustard seeds crackle.
Now add onion, ginger, garlic and cook till the onion becomes soft.
After the onion becomes soft, add asafetida, tomatoes and cook till the tomatoes become soft.
After the tomatoes become soft, add coriander powder, cumin powder, red chili powder, turmeric powder, mix and cook for 2 minutes.
Add gawar pods after 2 minutes and cook it for 2 minutes.
Add 1/2 cup of water and let it boil.
After the boiling comes, turn off the gas and take out in a bowl.
Garnish with green coriander and serve.
Serve Gawar pod Masala Sabzi along with Phulka, Tomato Onion Cucumber Raita and Papad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojadorik-yahoo.com/GuwarCluster_beans_curry_1600.jpg, 17
Ingredients: double,eggs,cardamom (elaichi) podsseeds,saffron strands,sugar

Saffron Cardamom Creme Brulée Recipe, Few Saffron strands,4 Egg yolks,3 Cardamom (Elaichi) Pods/Seeds,1/4 cup Sugar,2 cups Double Cream, 140, French, To begin with the Saffron Cardamom Crème Brulee Recipe first, Break the cardamom pods lightly in a mortar and pestle.Now take a saucepan and place it on the stove over medium heat and add cream, saffron strands, and cardamom.Heat the cream until little bubbles are forming around the edgesTake it off the fire and wait for 30 minutes and heat the cream again.
Once the little bubbles start to form, take it off the stove and let it sit for another 30 minutes.For the next step separate the egg yolks and keep the aside.
In a deep bowl add the egg yolks, sugar and the cream mixture.
Keep beating it till you get a good consistency.Pour the liquid into creme brulée ramekins.
Place the ramekins in a roasting or baking pan.
Add water to the pan till it reaches the crème brulee level.Bake in the oven at 325 degree for about 30 minutes.
After removing it from the oven let it sit for 30 minutes and refrigerate for some time.Before serving, dust the tops with raw sugar and burn the sugar going slowly from spot to spot with your torch.
Since I don’t have one, I placed the ramekins in the oven with the broiler up super hot.
If you will use the broiler, make sure the creme brulée is very cold and fully set.Your Saffron Cardamom Crème Brulee Recipe is ready you can top them with few berries of your choice and have it for dessert.
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Ingredients: salt,coconut,black sesame seeds,mustard seeds,curry leaves,white urad dal (split),dry red chillies,tamarind,sunflower oil

Ellu Chutney Recipe - Sesame Seeds Chutney Recipe, Curry leaves - a few,1/2 teaspoon Mustard seeds,Salt - to taste,20 grams Tamarind - soaked in water,1/4 cup Fresh coconut - grated,1 teaspoon Sunflower Oil,1/4 cup Black sesame seeds,5 Dry Red Chillies,1 tablespoon White Urad Dal (Split), 20, Karnataka, To begin making Ellu Chutney (Sesame Seeds Chutney Recipe), soak tamarind in a very little water.Dry roast urad dal until lightly roasted and browned.
Stir in the black sesame seeds, dry chillies, fresh grated coconutRoast for a few minutes.In a mixer grinder, add sesame seeds, tamarind with water, red chillies, urad dal & salt to taste.
Grind it to a smooth, thick paste.
Transfer the chutney to a serving bowl.In a tadka pan, heat oil on low flame and add mustard seeds and allow to splutter.
Immediately add curry leaves and allow to crackle for 5 seconds or more.
Pour this tempering on the chutney mix lightly and serve Ellu Chutney (Sesame Seeds Chutney Recipe) with your favorite idli / dosa recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Preethi_Kitchen_Appliances_Ellu_Sesame_Seed_Chutney_Thogayal_Video_recipe_5_Delicious_Chutneys_You_Can_Make_With_Turbo_Chop-1.jpg, 9
Ingredients: salt,spinach,virgin olive oil,onion,lemon,spirali pasta,black pepper powder,green bell pepper (capsicum),green chillies,dried oregano

Spinach And Capsicum Pasta Recipe, 2 teaspoon Lemon juice,Salt - to taste,1/2 teaspoon Dried oregano,2 Green Chillies - slit,1 Onion - chopped,Black pepper powder - to taste,2 cups Spirali pasta,1/2 cup Spinach - chopped,1 Green Bell Pepper (Capsicum) - sliced,1 teaspoon Extra Virgin Olive Oil - + 1 tablespoon, 40, Italian Recipes, To begin making the Spinach And Capsicum Pasta recipe, Heat 1 teaspoon oil in a wide pan and add spinach.
Saute the spinach till it is cooked.Blend it into smooth mixture in a mixer grinder and add lemon/lime juice into it.Heat 1 tablespoon oil in a wide pan and add chopped onions and sauté it for 1 to 2 minutes.Add sliced capsicum and again sauté till both are done.Now add spinach mixture, oregano, black pepper powder, green chillies and salt.Mix well and cook it for about 1 to 2 minutes.
Add boiled pasta, mix well and sauté it for more 2 to 3 minutes.Serve Spinach And Capsicum Pasta with Garlic Bread for a quick and lip smacking Italian dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aarti_Sharma/Spinach_and_Capsicum_Pasta.jpg, 10
Ingredients: salt,makki ka atta (yellow corn meal flour),coriander powder,water knead the dough buttermilk,ajwain (carom seeds),red chilli powder,ghee,oil,methi leaves (fenugreek leaves) y,mooli mullangi (radish),green chillies

Methi, Mooli Makkai Paratha Recipe, Salt - to taste,4 cups Makki Ka Atta (Yellow Corn Meal Flour),2 Green Chillies - finely chopped,2 cups Methi Leaves (Fenugreek Leaves) - roughy chopped,2 cups Mooli/ Mullangi (Radish) - grated,1/2 teaspoon Red Chilli powder,Water - to knead the dough or buttermilk,Ghee - or oil,2 teaspoons Coriander Powder (Dhania),1-1/2 teaspoon Ajwain (Carom seeds), 40, North Indian Recipes, To begin making Methi, Mooli Makkai Paratha Recipe, we first prepare the ingredients one by one.Wash, peel and grate the radish and keep aside.Similarly, seperate out only the methi leaves from its stem, wash and roughly chop it and keep aside.Now, take a big bowl, squeeze out the water from the grated radish and add it into the bowl.Add the chopped methi leaves, green chillies, makkai aata, gently crushed ajwain seeds between the palms, red chilli and coriander powder.Season with salt and mix the ingredients well.Now, slowly add the water or butter milk to make it into a tight dough.
The maize will keep absorbing water into it.Divide the dough into 12 equal balls and keep aside.Now, line a butter or parchment paper on the kitchen slab, greese it with few drops of oil.
Take one small dough ball, knead it till it becomes soft, and gently press it over the parchment paper.Pat it with your fingers and flat it out to the size of small poori's.Heat skillet on medium flame, place the patted makkai roti over the skillet, add a few drops of oil / ghee on the sides and let it cook on the surface for 2-3 minutes.Flip over and cook the other side for another 3 minutes brushing it with little oil.
Similarly, make the rest of the roti's.Serve the Methi, Mooli Makkai Paratha Recipe along with Gur/jaggery, dollop of white butter and traditional Sarson Ka Saag for a weekend Punjabi cuisine inspired lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Methi_Mooli_Makkai_Paratha_Recipe.jpg, 11
Ingredients: tomato,salt,ghee,milk,red chilli powder,cinnamon stick (dalchini),cumin seeds (jeera),phool makhana (lotus seeds),turmeric powder,spinach leaves (palak),garam masala powder

Palak Makhana Recipe (Navratri Fasting / Vrat Recipe), 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,2 Tomatoes - diced,300 grams Spinach Leaves (Palak),1 teaspoon Cumin seeds (Jeera),Salt - to taste,1 cup Phool Makhana (Lotus Seeds),1 Cinnamon Stick (Dalchini),2 tablespoon Milk,1 tablespoon Ghee,1/2 teaspoon Red Chilli powder, 50, North Indian Recipes, We begin the Palak Makhana by washing the spinach thoroughly under running water.
Drain the spinach and cook it in a pressure cooker with little bit of turmeric powder, cumin seeds and green chillies for 2 whistle.Once the whistle is done let it cool down till the pressure comes out naturally.
Blend it into paste and keep it aside.Roast the makhana with ghee on a flat bottomed non-stick pan.
Remove the makhana and in the same pan add little bit of oil and temper the cumin seeds and add the tomatoes.Cook until they loose all the liquids and add all the spice powders.Add little water and simmer it for 2 minutes.
Add the blended spinach mixture along with milk and simmer it for 3 minutes again.Finally, add the makhana and bring it to a boil.You can serve your creamy Palak makhana with Ajwain puri or Jeera pulao to make a complete wholesome meal.
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Ingredients: salt,coconut,asafoetida (hing),mustard seeds,jaggery,curry leaves,white urad dal (split),dry red chillies,cumin seeds (jeera),methi seeds (fenugreek seeds),turmeric powder,chana dal (bengal gram dal),mango totapuri,sunflower oil

Mango Curry Recipe - Mango Curry, 1/2 tablespoon Methi Seeds (Fenugreek Seeds),3 Dry Red Chillies,Salt - to taste,Curry leaves - few sprigs,1 teaspoon Mustard seeds,1/4 cup Fresh coconut - grated,2 Dry Red Chillies,1 tablespoon Sunflower Oil,1 tablespoon Chana dal (Bengal Gram Dal),1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Jaggery,1/4 teaspoon Asafoetida (hing),2 Mango (Raw) - totapuri,1/2 teaspoon Cumin seeds (Jeera),1 tablespoon White Urad Dal (Split), 45, South Indian Recipes, To begin making the Mavinakayi Gojju Recipe , into a pressure cooker add the chopped mangoes with a little water and turmeric powder and pressure cook for 2 to 3 whistles.
Turn off the heat and allow the pressure to release naturally.To make the masala heat a pan and add the urad dal, chana dal,  and dry roast till the dals turn golden brown in colour.
Next add the, red chillies,  fenugreek seeds, cumin seeds and roast till aromatic and turn off the heat.
 Allow the mixture to cool.
Into a mixer grinder add fresh grated coconut, the roasted masala and blend to make a smooth mixture.
Next add 3/4th of the cooked mango pieces, jaggery, salt, and pulse it again with the coconut into a coarse paste.The next step is to temper the mango curry.
Heat oil in a deep pan and add mustard seeds and let it crackle.
Add red chillies and curry leaves and hing.Let the curry leaves crisp up.
Once it is done, add the ground paste to the pan and let it boil.
Add 1/4 cup water into the mixer jar and add the water to the gojju and cover it and boil till it thickens.Let it cool and store it in a jar and refrigerate.Serve Mavinakayi Gojju Recipe with Steamed Rice with a dollop of ghee and Elai Vadam for lunch.
Or you can serve it with Ragi and Oats Dosa Recipe for breakfast as well., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Maavinkaayi_Gojju.jpg, 14
Ingredients: rice,bay leaf (tej patta),ghee,cloves cloves (laung),cardamom (elaichi) podsseeds,red chilli powder,black peppercorns,onion,cinnamon stick (dalchini),green chillies,garam masala powder

Sindhi Bhuga Chawal Recipe - Sindhi Style Browned Rice Pulao, 4 Whole Black Peppercorns - coarsely pounded,1 inch Cinnamon Stick (Dalchini),1 teaspoon Garam masala powder,1 Cardamom (Elaichi) Pods/Seeds,2 Green Chillies - slit,1 teaspoon Red Chilli powder,2 cloves Cloves (Laung),3 Onions - thinly sliced,2 tablespoons Ghee,1 Bay leaf (tej patta),1-1/2 cup Rice - washed and soaked, 50, Sindhi, To begin making the Sindhi Bhuga Chawal Recipe, wash and soak the rice for a minimum of 30 minutes.In a pressure cooker, heat ghee on medium flame, add the whole garam masala- bay leaf, cloves, cardamom, cinnamon, and peppercorns.
Once the whole spices begin to sizzle, add in the sliced onions and saute until the onions turn almost a dark brown in colour but not burnt.Ensure you keep mixing the onions around and caramelized it on low to medium heat.Once you achieve the dark brown colour of the onions, add in the green chili, red chilli powder and garam masala and salt.
Add 2 cups of waters, the soaked and drained riceClose the pressure cooker and pressure cook the Sindhi Bhuga Chawal for 3 whistles and turn off the flame.Allow the pressure to release naturally.
Once the pressure released, open the cooker and allow the Sindhi Bhuga Chawal to rest for a few minutes before you can stir.Fluff the Sindhi Bhuga Chawal and stir to combine all the ingredients to get the nice brown color to the rice.
Check the salt and adjust accordingly.
Transfer the Sindhi Bhuga Chawal to a serving bowl and serve hot.Serve this Sindhi Bhuga Chawal Recipe along with Palak Paneer Recipe and Lauki Raita Recipe for a delicious indian lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Sindhi_Bhuga_Chawal_Recipe_.jpg, 11
Ingredients: salt,baking powder,eggs,rajgira flour (amaranth flour),walnuts almonds,orange juice,vanilla,cinnamon powder (dalchini) ( you like),sugar organic),buckwheat flour (kuttu ka atta),dates,butter

Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies, 1/3 cup Sugar - (I used organic),1/2 cup Walnuts - or almonds,1/4 cup Fresh orange juice,2 teaspoons Baking powder,1/2 cup Dates - pitted and chopped,1 teaspoon Vanilla Extract,1/4 teaspoon Salt,1 Whole Egg,1 cup Butter,1/2 teaspoon Cinnamon Powder (Dalchini) - (more if you like),1-1/4 cups Buckwheat Flour (Kuttu Ka Atta),1 pinch Salt,2 teaspoons Honey,1-1/4 cups Rajgira Flour (Amaranth Flour), 35, Middle Eastern, To begin making Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies, prepare the cookie dough first.Preparation Of Cookie DoughIn a large bowl, cream together the butter and sugar until light and fluffy.
Add the vanilla and egg and mix until combined.
[If you are using an electric mixer, cream the butter and sugar together on medium speed for about 3 to 4 minutes or until light and fluffy]In a separate bowl, whisk [I simply used a balloon whisk and whisked by hand] together the flours, salt, cinnamon, and baking powder.Add the dry ingredients to the wet ingredients in two batches, stopping to scrape down the sides of the bowl as needed.Mix till a soft dough is formed.
[If the dough is extremely sticky, add more flour (s) to get the right consistency.
The dough is a soft dough but should not be sticky]Turn the dough onto a piece of cling wrap and press it into a disk.
Wrap and chill in the refrigerator for 30 to 40 minutes, until firm but still flexible.Preparation Of FillingCombine 1/4 cup of the walnuts/ almonds with the dates, orange juice, honey, and salt in a small saucepan and bring to a boil.
Lower the heat and simmer uncovered, stirring often, for 5 to 7 minutes, until the mixture forms a thick paste.
Transfer to a plate and let cool to room temperature.Preparation Of KoloochehGrease and line a baking sheet.
Pre-heat oven to 180 degree Celsius.To make each cookie, break off a lemon-size piece of the dough.
Flatten the dough slightly and make a well in it using your thumb.Place 1/2 teaspoon of the filling in the middle, then pinch the dough closed and roll it into a ball.
Flatten the dough gently between your palms to form a disk and place it on the lined baking sheet.
Press a pinch of the remaining 1/4 cup walnuts/ almonds into the center of the cookie.
Repeat with the remaining dough and filling.Refrigerate the cookies for 15 minutes until firm if you think the cookies are turning very soft.
[I didn't do this]Bake the cookies for 20 minutes or until the sides and undersides are golden.
Transfer to a cooling rack and let cool completely.Store Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies in an airtight container at room temperature for up to 5 days and serve during tea time., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/donna_george/GlutenFree_Koloocheh__Persian_Date_Nut_Filled_Cookies.jpg, 12