anandhuvasudev/southindiandish huggingface dataset:
Ingredients: yellow squash,salt coarse,penne pasta,green peas (matar),parsley leaves,lemon,black pepper powder,parmesan cheese,butter

Summer Squash Pasta Recipe, 1 tablespoon Lemon juice,1 cup Green peas (Matar),Black pepper powder - as required,4 tablespoons Butter - cut into small pieces,1/2 cup Parmesan cheese - grated,250 grams Penne pasta - of your choice,Parsley leaves - for garnish,Salt - Coarse as required,3 Yellow squash - quartered lengthwise and thinly sliced, 40, Italian Recipes, To begin making the Summer Squash Pasta, cook the pasta according to instructions in salted boiling water in a saucepan.
Drain and reserve 1-2 ladles of the water.Add squash and peas and let it cook for about 4 minutes or until the squash becomes tender.In a saucepan, add butter and garlic.
Sauce it for about 2 minutes and then add the pasta, vegetable mixture and saute for 2-3 minutes more.After 2-3 minutes, add lemon juice, parmesan cheese and mix everything well.
If the pasta is dry, add the reserved water to make it saucy.Season with salt and pepper and toss to combine and it is ready to be served.Serve Summer Squash Pasta along with Minestrone Soup for a light dinner on a weekday., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Summer_Squash_Pasta.jpg, 9
Ingredients: salt,purple cabbage,coriander (dhania) leaves,black pepper powder,virgin olive oil,iceberg lettuce,kabuli chana (white chickpeas),sugar,tomato ketchup,onion,vinegar,garlic,rajma (large kidney beans),sweet corn,green bell pepper (capsicum),lemon,cumin seeds (jeera),black eyed beans (lobia)

Mexican Beans Salad Recipe, 1/2 cup Green Bell Pepper (Capsicum) - sliced,60 grams Rajma (Large Kidney Beans) - boiled,50 grams Sweet corn - boiled,2 tablespoon Extra Virgin Olive Oil,50 grams Black Eyed Beans (Lobia) - boiled,1 teaspoon Sugar,1 teaspoon Salt,2 teaspoon Garlic - chopped,2 tablespoon Lemon juice,1 teaspoon Cumin seeds (Jeera) - roasted and powdered,1/2 teaspoon Black pepper powder,1 Onion - chopped,1/2 teaspoon Vinegar,1/4 cup Purple cabbage - chopped,1 teaspoon Cumin seeds (Jeera) - roasted,1 tablespoon Coriander (Dhania) Leaves - chopped,2 tablespoons Tomato Ketchup,100 grams Kabuli Chana (White Chickpeas) - boiled,1/4 cup Iceberg lettuce - chopped, 30, Mexican, To begin making the  Mexican Beans Salad, firstly add the boiled chickpeas, black eyed beans, kidney beans, capsicum, corn, purple cabbage and onion in a salad mixing bowl.In a separate mixing bowl, add olive oil, vinegar, lemon juice, sugar, salt, garlic, coriander, cumin seeds, black pepper powder and tomato sauce and mix with a beater.Pour this dressing on the bean salad and toss well and the salad is ready to be served.Serve Mexican Beans Salad with Mexican Vegetarian Burrito Bowl and Bean Spinach And Corn Quesadilla for a weekend night dinner with your friends and family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Waagmi_Soni/Mexican_Beans_Salad_1_2.jpg, 18
Ingredients: yellow bell pepper (capsicum),tomato,red bell pepper (capsicum),salt,spinach,mixed herbs (dried) dry,penne pasta,mozzarella cheese,cloves garlic,virgin olive oil,dry red chilli,italian,basil leaves,pumpkin seeds,vinegar,black olives,sweet corn,green bell pepper (capsicum)

Spinach And Corn Pasta Salad In Jar Recipe, 1 Dry Red Chilli,1/2 Red Bell pepper (Capsicum),2 teaspoons Extra Virgin Olive Oil,Salt - to taste,4 cloves Garlic - finely chopped,4 Blanched tomatoes,1/4 Green Bell Pepper (Capsicum) - deseeded,1/2 cup Sweet corn - boiled,2 teaspoons Pumpkin seeds,1/2 Yellow Bell Pepper (Capsicum),1 teaspoon Vinegar,1/4 cup Mozzarella cheese - grated,5 Basil leaves,1 teaspoon Italian seasoning,5 Black olives - sliced,1/2 cup Spinach - chopped,1/2 teaspoon Mixed Herbs (Dried) - dry or fresh,1 cup Penne pasta, 40, Italian Recipes, To begin with the Spinach and corn pasta salad in jar recipe first, bring 2 cups of water to and let it boil and add a pinch of salt , pasta and cook for 7-8 minutes.Drain the pasta in a colander and pour a cup of cold water over it to stop the cooking, set aside.Heat a heavy bottom pan with 1 cup of water and bring it to boil.Now add the washed and chopped spinach and immediately switch off.Drain the excess water from the spinach and set it aside.For the pasta sauce, coarsely grind the blanched tomatoes, red chilli, bell pepper and garlic.Heat a heavy bottomed pan with olive oil and add the ground mixture.
Add salt ,vinegar and cook covered over low flame for approximately for 7-8 minutes or till the time the oil separates.Sprinkle the fresh/dry herbs and switch off.Take a clean, dry, odour free jar and start layering the salad.Start by adding 1 tablespoon of the tomato dressing .Followed by chopped yellow bell pepper, penne pasta, spinach, sweet corn, red bell peppers.Garnish with grated cheese, pumpkin seeds and herbs.
Close the jar tightly and refrigerate till you consume.Your stunning looking colourful Pasta Salad Jar is now ready.Whenever you want to eat, open the jar and transfer the contents to a wide bowl, mix and enjoy with a piece of Garlic Bread.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Spinach_Corn_Pasta_SALAD_JAR_with_Tomato_Garlic_Dressing_Pasta_Salad_In_A_Jar.jpg, 18
Ingredients: saffron strands,milk,sugar,lemon,cardamom powder (elaichi),chenna

Kaacha Gola Recipe (Bengali Sweet Cottage Cheese Balls), 1 tablespoon Lemon juice,1 tablespoon Milk,1 liter Milk,1/2 cup Sugar - powdered,Saffron strands - A pinch,1 teaspoon Cardamom Powder (Elaichi),300 grams Chenna (Homemade Cottage Cheese), 35, Bengali Recipes, To begin making the Kaacha Gola recipe, we will firstly make fresh paneer.For making paneer at home, you need to boil 1 litre milk in a saucepan and add 2 lemon juice and simmer the gas and boil for another few minutes till the milk clutters and the chenna gets separated from the whey.Strain the whey by passing it through a fine muslin cloth.Collect the chenna and hang the muslin cloth for few minutes so that the whey strains off completely.Mash the paneer well with the help of your hands.
Break all lumps to make it as smooth as possible.You can use store brought paneer only if it is fresh, but I prefer using home made paneer for making Kaacha Gola.Once the paneer is smooth enough, add cardamom powder, soaked saffron and powdered sugar.
Mix everything well to make a soft and smooth dough.Take a tray and arrange mini muffin paper liners on it.Pinch a lemon sized ball from the paneer mix and roll it between your palm to make a smooth ball.Place the ball on the paper liner and similarly make more.Your Kaacha Gola is ready and would taste great if you refrigerate it for minimum 1 hour before serving.Kaacha Gola is often served as a dessert during special occasions like marriages, festivals etc., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/KAACHA_GOLA__BANGALI_SWEET_COTTAGE_CHEESE_BALLS.jpg, 6
Ingredients: salt,mustard oil,walking catfish tho,cloves garlic,water,curry leaves,black pepper powder,turmeric powder,green chillies

Assamese Style Walking Catfish In Curry Leaf Gravy Recipe, 5 Walking Catfish - thoroughly cleaned,4 cloves Garlic - crushed,Mustard oil - to cook,Salt - to taste,1 cup Hot water,2 Green Chillies - slit,1/2 teaspoon Black pepper powder,2 cups Curry leaves,1/4 teaspoon Turmeric powder (Haldi), 40, Assamese, To begin making Assamese Style Walking Catfish In Curry Leaf Gravy Recipe, prep all the ingredients.
Grind the fresh and young curry leaves and extract the juice and pass through a strainer and keep aside.Heat the mustard oil is a karahi/kadai and add the crushed garlic cloves when the oil is hot enough.Add in the fresh chillies, saute for a few seconds, add turmeric powder and salt.Add the fishes and cook for about 5 minutes or till partially cooked.Add the hot water and bring to a boil and cover it.
Cook further on medium heat for about 7 minutes or till the fish is completely cookedAdd the black pepper powder and curry leaf juice and cook for 3 minutes for the curry leaf juice to infuse with the curry in fish in it.
Switch off once cooked well.Serve Assamese Style Walking Catfish In Curry Leaf Gravy Recipe with Steamed Rice, Assamese Amitar Khar Recipe and end on a sweet note with Narikol Pitha Recipe for an Assamese inspired weekend lunch with family.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/taanishi-yahoo.com/assamese-style-walking-catfish-in-curry-leaf-gravy-recipe2.jpg, 9
Ingredients: salt,yellow moong dal (split),water,bajra (seeds),turmeric powder,mixed vegetables (green peas

Bajra Khincha recipe, 1/2 teaspoon Turmeric powder (Haldi),5 cup Water,1/2 Cup Mixed vegetables - (Green peas,Salt - as per taste,1/4 cup Yellow Moong Dal (Split),1 cup Bajra (seeds), 25, Rajasthani, To begin with making Bajra Ka Kheech Recipe, add bajri and 1 tablespoon water in mixer.Grind it only for few seconds and then dry it out for 10 min.Once dried, remove the skin of bajri by rubbing it by hands.
Now again grind it till bajri appears to be half broken.Sieve the broken bajri to remove bajri powder, if any.
Now put this half broken bajri along with moong dal, water, turmeric powder, chopped vegetables and salt into pressure cooker and wait for 5-6 whistles.Just open the cooker lid & check if it became soft, if not, then give another 2-3 whistles.Once it becomes soft, its ready to serve.
It need to be served hot only.
For serving, put kheech in bowl/plate with some ghee over it.Serve Bajra Ka Kheech Recipe with Rajasthani Kadhi., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Waagmi/Bajri_Kheech_1600.jpg, 6
Ingredients: salt,eggs,cloves garlic,black peppercorns ground,virgin olive oil,onion,potato (aloo)

Potato Latkes Recipe, 4 Potatoes (Aloo),Salt - to taste,Extra Virgin Olive Oil - for shallow frying,1 Whole Egg,1 Onion - finely chopped,1 teaspoon Whole Black Peppercorns - freshly ground,3 clove Garlic - grated, 40, Indian, To begin making the Potato Latkes, peel, wash and grate the potatoes in thin long strands either using a food processor or the thickest side of your grated.
If you are using a grater move your hands in long swift motions to get longer strands.Add the finely chopped onion to the grated potatoes and let them stand in a strainer to drain the water for 15 minutes.
You can also squeeze out the water by pressing the potatoes in a muslin cloth.Let the water stand still for 10 minutes and then drain the liquid on top and add the starch collected at the bottom back to the potatoes.Whisk together 1 egg, salt and pepper.
Add the egg mixture and grated garlic to the potatoes.In a cast iron pan, add 2 tablespoons of olive oil and spoon the potato mixture in 4-5 rounds.
Using the back of a flat spatula press down a little and let it roast each side for 3-4 minutes till nicely and evenly browned.Potato Latkes are traditionally served with sour cream and unsweetened apple sauce but are also perfect with tomato ketchup.
Serve them with a slice of toast and some Fresh Orange Juice.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Potato_Latkes_Recipe.jpg, 7
Ingredients: tomato,black peppercorns,carrot,cloves garlic,st flower,salt,cardamom (elaichi) podsseeds,mint leaves (pudina),star anise,green beans (french beans),rice,red chilli powder,cashew nuts,ginger,bay leaf (tej patta),fennel seeds (saunf),ghee,potato (aloo),green peas (matar),pearl onion (sambar onion),cinnamon stick (dalchini),coriander powder,cloves (laung)

Chettinad Vegetable Biryani Recipe, 1 teaspoon Red Chilli powder,1 Bay leaf (tej patta) - roughly torn,1 tablespoon Ghee,1/4 cup Cashew nuts - broken,2 Tomatoes - roughly chopped,12 Pearl onions (Sambar Onions) - finely chopped,1 teaspoon Whole Black Peppercorns,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1 cup Rice,2 Stone flower - small,1 inch Ginger - finely chopped,1/4 cup Green peas (Matar),4 cloves Garlic - finely chopped,2 Cloves (Laung),1/2 cup Green beans (French Beans) - cut lengthwise,1 Potato (Aloo) - diced,1 Carrot (Gajjar) - diced,1 tablespoon Coriander Powder (Dhania),1 inch Cinnamon Stick (Dalchini),1 teaspoon Fennel seeds (Saunf),1/4 cup Mint Leaves (Pudina) - roughly chopped,1 Star anise, 55, Chettinad, To begin making the Chettinad Vegetable Biryani Recipe, get all the ingredients ready and keep them aside.The first step is to roast all the spices.
In to a pan, add the cloves, cardamom, pepper, fennel seeds, cinnamon, star anise and stone flower.
Roast for about a minute until you get a roasted aroma.Once roasted, grind to make a fine powder of the spices.
This will be our Biryani Masala.The next step is to make the Chettinad Veg Biryani.
Heat ghee or oil into the pressure cooker over medium heat.Add the onion, ginger, garlic and saute until the onions soften.
Once the onions are softened, add the tomatoes, and cook until the tomatoes soften.Finally add the vegetables, the Biryani Masala, coriander powder, red chilli powder, rice and saute for a few minutes until the rice is coated with the masalas.
Stir in the mint leaves and salt.Add 2 cups water and pressure cook the biryani for 2 whistles.
After 2 whistles, turn the heat to low and simmer for 3 minutes and turn off the heat.
Allow the pressure to release naturally.Once the pressure releases, open the cooker and allow the Chettinad Veg Biryani to rest for about a minute before you stir.In the meanwhile, heat ghee over medium heat.
Add the cashew nuts and roast until golden and crisp.Stir in the roasted cashew nuts into the Chettinad Veg Biryani and transfer to a bowl.Serve Chettinadu Vegetables Biryani along with Tomato Onion Raita and Paneer Kurma for a delicious sunday lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sandhya-archanaskitchen.com/Chettinad_Vegetable_Biryani_Recipe.jpg, 23
Ingredients: salt,ginger,green chilli,coriander (dhania) leaves,poha (flattened rice),ghee,milk,green peas (matar) shelled,cumin seeds (jeera),lemon,black pepper powder,garam masala powder

Banarasi Chuda Pea / Chuda Pea Recipe, 1 Green Chilli - finely chopped,1/4 teaspoon Black pepper powder,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 inch Ginger - grated,1 teaspoon Lemon juice,3/4 cup Green peas (Matar) - shelled,1/2 cup Milk,1/2 cup Coriander (Dhania) Leaves - finely chopped,2 teaspoon Ghee - or clarified butter,1/2 cup Fresh cream,1 cup Poha (Flattened rice), 30, North Indian Recipes, To begin with Banarasi Chooda Matar, wash the poha in the running tap water and soak it in the mix of cream and milk for 10 minutes and keep it aside.Take a wok, pour the ghee into it and let it heat.
Now add the cumin seeds and let it crackle.
Add finely chopped green chilli & ginger and saute for a while, add the washed shelled green peas.
Toss the peas and now add the garam masala and black pepper powder.
Cover and let the peas cook.Once the peas is cooked, season with salt, add the finely chopped coriander leaves and give it a good stir.Add the soaked poha to this mix and give it a gentle stir and cover with a lid to cook for a few minutes.Finish off with the lemon juice, give one last stir and serve hot with a cup of ginger tea.
Serve Banarasi Chooda Matar/Chura Matar with hot masala chai for a royal breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Banarasi_Chooda_Mattar__Chura_Matar_1600.jpg, 12
Ingredients: black cardamom (badi elaichi),salt,mustard oil,kashmiri dry red chilli,asafoetida (hing),cloves garlic,fennel powder,cumin seeds (jeera),spinach leaves (palak)

Kashmiri Saag Recipe - Kashmiri Style Spinach / Palak, 3 Kashmiri dry red chilli,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel Powder,1 Black cardamom (Badi Elaichi),10 cloves Garlic,3 cups Spinach Leaves (Palak),1 tablespoon Mustard oil,1 pinch Asafoetida (hing), 30, Kashmiri, To begin, making the Kashmiri Saag Recipe wash and clean the spinach leaves well.
Finely chop them and set aside.
In a skillet, heat mustard oil until smoking point on medium high flame.
Once it begins to smoke, turn off the flame.
Now add the cumin seeds, asafoetida, cardamom, red chillies, garlic and saute for a few minutes, until the garlic begins to turn into a light brown colour.
Finally add the washed and cut spinach leaves, sprinkle salt and continue to cook on medium-high heat until the spinach wilts down.
Add the fennel powder and give Kashmiri Saag a good mix.
Turn off the flame, check the salt and spices and adjust to suit your taste.
Once done transfer the Kashmiri Saag to a serving bowl and serve warm.This is how the traditional Kashmiri Saag is made, however if you wish to, towards the end of making the dish, you could add 1/2 teaspoon black pepper powder, 1 teaspoon cumin powder and 1 teaspoon lemon juice and a pinch of sugar, if you like to make your saag more flavorsome.
Serve Kashmiri Saag Recipe along with Phulkas and Mooli Raita for a simple weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Kashmiri_Style_Saag_Spinach_Recipe-5_1600.jpg, 9
Ingredients: tomato,salt,green chillies,ginger,eggs,bay leaf (tej patta),coconut,spinach,cloves garlic,dry red chillies,poppy seeds,cumin seeds (jeera),onion,badam (almond),turmeric powder,cloves (laung),garam masala powder,sunflower oil

Kolhapuri Palak Egg Curry Recipe, Sunflower Oil,3 Dry Red Chillies,Salt - to taste,2 tablespoon Poppy seeds,1 teaspoon Cumin seeds (Jeera),1 inch Ginger - chopped,4 tablespoon Fresh coconut - grated,2 tablespoon Garam masala powder,2 Green Chillies - chopped,1 cup Spinach,2 Onion - chopped,2 Cloves (Laung),1 Bay leaf (tej patta),2 Tomatoes - chopped,4 Whole Egg - boiled,4 cloves Garlic - chopped,1 teaspoon Turmeric powder (Haldi),10 Badam (Almond), 55, North Indian Recipes, To begin making the Kholapuri Palak Egg Curry Recipe, we will first prepare the hard boiled eggs, de shell them and halve them and keep aside.
Grind the ingredients that are mentioned in the "To Grind" list which includes onion, ginger, garlic, green chillies, almonds to a smooth paste and keep it ready.Heat a kadai with oil, add cumin seeds, cloves, bay leaf, dry red chillies and allow it to crackle.Add the ground paste, and stir fry until the raw smell of the onions goes away.Add in poppy seeds and freshly grated coconut, stir fry them for atleast 15 minutes till they turn brown.Once the coconut turn brown, you can add chopped tomatoes, salt and turmeric powder and stir until all ingredients combine well.Cook until the tomatoes turn mushy, later add spinach and garam masala powder and give it a mix.Keep on a low flame for at least 10 minutes until the spinach wilts.
Allow this mixture it to cool down and grind it to a coarse paste.Heat a flat pan with oil, place the cut egg on the flat side and roast for atleast 2 minutes till they get a charred surface.
Do not flip them, once done keep them aside.Into the same pan, add the ground paste and cook till the gravy leaves out some oil and check for salt.Add the roasted egg into the gravy and serve hot.Serve the Kolhapure Palak Egg Curry Recipe along with Garlic Naan, Jeera rice and Tomato Onion Cucumber Raita to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Kolhapuri_Palak_Egg_Curry_Recipe_.jpg, 18
Ingredients: tomato,salt,coriander (dhania),ginger,mustard oil,red chilli powder,cloves garlic,onion,chicken,kasuri methi (dried fenugreek leaves),bhindi (lady fingerokra),coriander powder,turmeric powder,green chillies,garam masala powder

Keema Bhindi Masala Recipe - Okra & Minced Meat Curry, 250 grams Bhindi (Lady Finger/Okra) - cut into 1/2 inch pieces,8 cloves Garlic - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 cup Homemade tomato puree,Salt - to taste,2 teaspoons Coriander Powder (Dhania),2 teaspoons Garam masala powder,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 teaspoon Red Chilli powder,2 Green Chillies - slit,2 Onions - finely chopped,2 tablespoons Mustard oil,500 grams Chicken - cut into 1/2 inch pieces,Coriander (Dhania) Leaves - small bunch,1 inch Ginger - finely chopped,1 tablespoon Mustard oil, 45, North Indian Recipes, To begin making the Keema Bhindi Masala Recipe - Okra & Minced Meat Curry, first we will roast the bhindi.To make roasted BhindiInto a pan add mustard oil.
Once the oil is hot add the bhindi and sprinkle salt to taste.Stir to combine.
Keep the ladle in the pan and cover with the lid.
Placing the ladle inside the pan helps to keep the lid ajar.
This also helps the bhindi to cook well at the same time not get sticky.
Saute at regular intervals to cook the bhindi on all sides.
Once the bhindi is well roasted and cooked through turn off the heat and keep aside.
To Mince ChickenTo mince the chicken attach the chopping blade into the Preethi zodiac master chef jar.Add the chicken pieces to the jar and close the jar with its lid.Pulse to make minced Chicken.Once done remove the minced chicken into a bowl and keep aside.
To make the Keema MasalaInto a pan add oil and once the oil is hot add the onions, green chillies, ginger, garlic.
Saute until the onions soften and turn golden brown in colour.
Once done add the chicken keema and salt to taste.
Saute on high heat for 3-4 minutes until the chicken in half cooked and changes colour.
At this stage add the tomato puree, turmeric powder, red chilli powder, coriander powder, garam masala and stir well to combine.Add 1/4 cup water.Check the salt and add more if required.
Cover and cook the keema till the chicken is completely cooked.
This will take about 5 minutes.
After the chicken is cooked stir in the roasted bhindi and kasuri methi.
Toss to combine well.
Garnish with coriander leaves and turn off the heat.
Transfer the Keema Bhindi Masala into a serving bowl and serve hot.
Serve Keema Bhindi Masala Recipe - Okra & Minced Meat Curry hot with parathas or poori and Carrot Cucumber Tomato Salad with Lemon and Coriander  for a satisfying meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Articles/Keema_Bhindi_Masala_Recipe_Video_8_1_1600.jpg, 15