anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,coriander (dhania) leaves,brinjal (baingan eggsplant),asafoetida (hing),onion,cumin seeds (jeera),avarekai (broad beans),mutton legs,turmeric powder,salt,gingelly oil,tamarind paste,coconut,mustard seeds,red chilli powder,bay leaf (tej patta),fennel seeds (saunf),gram dal (pottukadalai),curry leaves,poppy seeds,cinnamon stick (dalchini),coriander powder,cloves (laung)

Attukal Mochai Kuzhambu Recipe-Mutton Leg & Field Beans Gravy, 2 teaspoons Tamarind Paste,Coriander (Dhania) Leaves - to garnish,1 tablespoon Red Chilli powder,4 Small Brinjal (Baingan / Eggplant) - chopped,Salt - to taste,4 Onions - chopped,2 teaspoons Roasted Gram Dal (Pottukadalai),1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 teaspoon Poppy seeds,500 grams Avarekai (Broad Beans),2 Tomatoes - chopped,2 teaspoons Coriander Powder (Dhania),Curry leaves - a handful,1 pinch Asafoetida (hing),2 Mutton legs - chopped to 2 inch,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1/2 cup Fresh coconut,1 teaspoon Fennel seeds (Saunf),Gingelly oil - as needed,1 Bay leaf (tej patta),4 Cloves (Laung), 120, Tamil Nadu, To prepare Attukal Mochai Kuzhambu Recipe | Mutton Leg-Field Beans Gravy, prep with all the ingredients required.
Heat oil in a heavy bottomed kadai.
Add jeera, saunf, cinnamon, cloves, bay leaf.Once they are aromatic, add 2 chopped onions and saute till translucent.Add poppy seeds, gram, tomatoes and saute till tomatoes are cooked.Add grated coconut, switch off heat and allow to cool.
Once cooled, grind this into a smooth gravy, with salt & a little water if required.In another kadai, heat a little gingelly oil, add chopped onion (1), chopped brinjals, field beans/avarekalu, and saute well.
Add water till the veggies are immersed and cover the kadai with its lid.Meanwhile, also pressure cook goat leg for 15 whistles or till the leg meat is tender.Once the pressure releases, add this meat with stock to the veggies in kadai and bring to boil.Add the ground masala paste and enough water to make it a thin gravy.
Adjust salt and spices accordingly.Once it starts boiling add tamarind extract and cook it covered over low flame for about 15 minutes.In a tadka pan, heat a teaspoon oil and temper with mustard, curry leaves, 1 chopped onion, and hing.Garnish with finely chopped coriander leaves and serve Attukal Mochai Kuzhambu Recipe | Mutton Leg-Field Beans Gravy with steamed rice/ Jeera rice or lachha paratha.
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Ingredients: pineapple,salt,asafoetida (hing),kokum (malabar tamarind),coconut,jaggery,water,dry red chilli,coriander (dhania) seeds,turmeric powder

Karwar Style Anasa Patal Bhaji Recipe-Pineapple cooked with coconut, 1/2 teaspoon Turmeric powder (Haldi),4 Dry Red Chilli,2 teaspoon Coriander (Dhania) Seeds,Salt - to taste,1/4 cup Jaggery - (adjust according to taste),2 cups Pineapple - chopped,pinch Asafoetida (hing),1/4 cup Fresh coconut - grated,1/4 cup Water,2 Kokum (Malabar Tamarind), 40, Karnataka, To begin making the Karwar Style Anasa Patal Bhaji Recipe (Pineapple cooked with coconut) by chopping the pineapple by removing the thorns and the inner core.
Chop them to medium sized pieces.Heat a pan and dry roast the coriander seeds, dry red chillies till it becomes brown and grind it along with coconut to a smooth paste.In the same pan add the pineapple with ½ cup water and cook it till it becomes soft, then add the coconut paste, jaggery, kokum rinds and salt.Cook slowly till the water reduces and the masala is well incorporated with Pineapple.
Serve the Karwar Style Anasa Patal Bhaji Recipe (Pineapple cooked with coconut) as a side dish along with Gehun Bhajra Thepla Recipe (Spiced Wheat Millet Flat Bread) and Palak Raita Recipe for Lunch meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karwar_Style_Anasa_Patal_Bhaaji_Recipe_Pineapple_cooked_with_coconut_Recipe.jpg, 10
Ingredients: red bell pepper (capsicum),spring onion greens,cauliflower (gobi),green peas (matar),cloves garlic,carrot,soy sauce,onion,tofu,red chilli sauce

15 minute Cauliflower Fried Rice Recipe, 3 tablespoons Soy sauce,1 Cauliflower (gobi) - grated,1 Red Bell pepper (Capsicum) - cubed,1 cup Tofu - cut into small cubes,1/2 cup Green peas (Matar) - (optional),2 cloves Garlic - minced,3 tablespoon Red Chilli sauce,1 Onion - finely chopped,1 Carrot (Gajjar) - cubed,6 sprig Spring Onion Greens - minced, 30, Indo Chinese, We begin making the 15 minute Cauliflower Fried Rice Recipe by grating the cauliflower and prepping the vegetables first.Heat a sauce pan with oil, add garlic and onions and sauté for few minutes, then slowly add in all the vegetables and saute till it is cooked.Finally add the cauliflower along with all the sauces and the seasonings and give it a stir fry.Serve the 15 minute Cauliflower Fried Rice Recipe along with Chilli Paneer Recipe (Indian Chinese) to enjoy your meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/15_minute_Cauliflower_Fried_Rice_Recipe_.jpg, 10
Ingredients: tomato,salt,ginger,green chilli,ghee,cloves garlic,curd,coriander (dhania) leaves,dry red chillies,mutton bs,turmeric powder,garam masala powder

Peshawari Karahi Gosht Recipe, 3 Tomatoes - chopped,1 cup Curd (Dahi / Yogurt),Ghee - for cooking,3 Dry Red Chillies,1 inch Ginger - chopped,2 teaspoon Garam masala powder,Salt - to taste,2 sprig Coriander (Dhania) Leaves - chopped,500 grams Mutton - with bones,1 Green Chilli - chopped,4 cloves Garlic - chopped,1 teaspoon Turmeric powder (Haldi), 55, Pakistani, To begin making the Peshawari Karahi Gosht Recipe, we will begin by placing a pressure cooker on a medium flame and adding some ghee.Add garlic, ginger and dry red chillies allow it to saute for few minutes.Add in chopped tomatoes, sprinkle salt and turmeric and saute till the tomatoes become soft and mushy.Once the tomatoes are cooked you can add the mutton pieces and sprinkle the required amount of salt and saute till the mutton pieces get browned.Add curd and 1/2 cup of water and pressure cook the mutton for at least 6 whistles.Allow the pressure to release naturally and sprinkle coriander leaves and serve hot.
Serve the Peshawari Karahi Gosht Recipe can be made any day along with some hot phulka or tandoori roti and jeera rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Peshawari_Karahi_Gosht_Recipe.jpg, 12
Ingredients: salt,green bell pepper (capsicum) squares,ginger,rice wine vinegar,corn flour,onion squares,cloves garlic,water,light soy sauce,mixed vegetables like broccoli,tomato ketchup,tofu,green chillies,red chilli paste,sunflower oil

Tofu Stir Fry Curry Recipe, 300 grams Tofu - cut into squares,2 tablespoon Light soy sauce,1 inch Ginger - julienned,Salt - to taste,1/2 cup Water,1 Green Bell Pepper (Capsicum) - cut into one inch squares,1/2 cup Mixed vegetables - like broccoli,1 tablespoon Rice Wine Vinegar,1-1/2 tablespoon Corn flour,1 Onion - cut into one inch squares,6 cloves Garlic - finely chopped,1 tablespoon Tomato Ketchup,1 tablespoon Sunflower Oil,1 tablespoon Red Chilli Paste,1 tablespoon Honey,2 Green Chillies - slit lengthwise, 40, Asian, To begin making the Tofu Stir Fry Curry, first make the red chilli paste, for this soak 3 dried red chilies for 30 mins and grind to a fine paste.
Keep the red chilli paste aside.Heat oil in a non-stick pan and add ginger, garlic and green chilies.
Saute on high heat for 30 seconds and add the onions.Cook the onions for 2-3 minutes.
The onions should start to become translucent but still be crunchy.
Add the tofu, bell peppers and other vegetables and stir-fry for 3-4 minutes.While the vegetables are getting cooked, combine all the ingredients for the curry sauce.Add the curry sauce to the vegetables and stir to combine, until it starts to become thick.Keep stirring as you cook on medium heat for a few minutes till you are happy with the consistency of the sauce and turn off the heat.
Check the salt and spices and adjust to suit your taste.
The Tofu Curry is now ready to be served.Serve the Tofu Stir Fry Curry along with a bowl of brown rice and a Beet Carrot and Apple Salad for a quick weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Richa_Gupta/Saucy_Tofu_Stir_Fry.jpg, 15
Ingredients: salt,ginger,hung curd (greek yogurt),ghee,chaat masala powder,cloves garlic,gram flour (besan),baby potatoes,coal giving smoked flavour,mint leaves (pudina),turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder

Tandoori Aloo Tikka Recipe - Indian Spiced Roasted Smoked Potatoes, 300 grams Baby Potatoes - boiled & peeled,1/4 cup Hung Curd (Greek Yogurt),1/2 teaspoon Turmeric powder (Haldi),1/4 cup Mint Leaves (Pudina) - finely chopped,1 teaspoon Garam masala powder,Salt - to taste,1 Coal - for giving a smoked flavour,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),4 cloves Garlic - finely chopped,2 tablespoons Gram flour (besan),1 tablespoon Ghee - for cooking,1 inch Ginger - finely chopped,1 teaspoon Chaat Masala Powder, 60, North Indian Recipes, To begin making the Tandoori Aloo Tikka Recipe, get all the ingredients prepped and ready.Into a large mixing bowl add all the ingredients for Tandoori Aloo in a bowl except the boiled potatoes and ghee and stir them well until combined.Add the boiled baby potatoes into it and allow it to marinate for 30 minutes.Heat a tablespoon of oil or ghee in a wok or a skillet, add the tandoori aloo mixture.Sauté over high heat for four to five minutes, stirring occasionally and roast the potatoes until all the marination thickens and forms a coat over the aloo.The potatoes/ aloo should be well crusted and golden brown.Once done, check the salt and spice and adjust to suit your taste of the Tandoori Aloo.
Keep this aside in the same pan.
Next step is the give the Tandoori Aloo Tikka a smoked flavour.
Place a large piece of coal on the gas flame and allow it to turn red hot.Place a katori in the center of the tandoori aloo tikka pan, place the red hot coal in the katori/ cup and spoon a little bit of ghee over the coal.
It will begin to emit smoke.
Cover the pan and allow the tandoori aloo tikka to get the smoky flavours.After about 30 seconds, remove the coal cup and the smoked Tandoori Aloo tikka is ready.Serve the Tandoori Aloo Tikka as an appetizer for parties along with Lacha Pyaz & Green chutney , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Smoked_Tandoori_Aloo_Tikka_Recipe_Video_3_1600.jpg, 13
Ingredients: salt,ginger,chana dal (bengal gram dal),coriander (dhania) leaves,asafoetida (hing),green moong dal,black urad dal,green chillies,bajra (seeds),sunflower oil

Bajra & Dal Cheela Recipe (Spicy Pearl Millet  & Lentil Crepe Recipe), 1/2 cup Green Moong Dal (Whole),Salt - salt to taste,1/2 cup Bajra (seeds),Sunflower Oil - for cooking,Coriander (Dhania) Leaves - few,1 inch Ginger - grated,2 Green Chillies - finely chopped,1/2 cup Black Urad Dal (Whole),1/4 teaspoon Asafoetida (hing),1/2 cup Chana dal (Bengal Gram Dal), 445, Indian, To begin making the Bajra & Dal Cheela Recipe, soak whole green gram, channa dal, bajra and whole urad dal together in enough water for 5 to 6 hours.Once soaked well, drain the excess water.
Grind all the dals and bajra together along with ginger, coriander leaves and chilies in a mixer grinder to smooth batter adding little water at a time.
The consistency of the batter should not be very think or very thick, but of smooth pouring consistency.
 Add salt, asafoetida and transfer the bajra & dal cheela batter to a mixing bowl.To make the Bajra & Dal Cheela, preheat a skillet on medium heat and grease the skillet.
Pour a ladleful of batter on the skillet and spread it in circular motion inside out to make a thin cheela/ crepe.
Drizzle a teaspoon of ghee or oil around the sides and inside and cook till it turns golden brown on both the sides.
Once done, remove from the pan and serve.
Proceed the same way with the remaining cheela batter.Serve the Bajra & Dal Cheela along with Peanut Chutney, a glass of Masala Chaas (buttermilk) or ginger tea for a wholesome breakfast or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preeti_Tamilarasan/Bajra_Dal_Cheela.jpg, 10
Ingredients: salt,virgin olive oil,baguette,spinach baby spinach available,garlic powder,black olives,cucumber,watermelon,red onion,balsamic vinegar,pepper

Watermelon Panzanella Salad Recipe, 1 Baguette - sliced into 4,1/8 cup Black olives - pitted and halved,1/2 teaspoon Garlic powder,1/2 cup Spinach - baby spinach if available,1/8 cup Balsamic Vinegar,1 Red onion - finely chopped,Salt and Pepper - to taste,2 cups Watermelon - diced,1 cup Cucumber - diced,1/4 cup Extra Virgin Olive Oil, 25, Italian Recipes, To begin making the Watermelon Panzanella Salad, preheat oven to 220 C.Cut the bread to croton sized pieces.
Drizzle with some olive oil and garlic powder, stir well to combine.On a baking sheet spread the olive oil tossed bread, place it in the preheated oven and bake for 8 to 10 minutes or until the bread is crisp and golden brown in colour.Once done, remove from the oven and keep the bread aside to cool and crisp completely.
The bread will continue to get crisp once it gets out of the oven.
The next step is to bring all the Watermelon Panzanella Salad ingredients together.In a mixing bowl add all the other ingredients like the watermelon, cucumber, red onions, spinach, balsamic vinegar, black olives, salt and pepper and toss well until combined.
Add cooled and toasted crisp bread and stir well and serve.Serve the Watermelon Panzanella Salad as a quick weeknight side dish for dinner or even as an appetizer for your parties along with Tomato & Beetroot Soup and Pizza Pinwheels.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Watermelon_Panzanella_Salad.jpg, 11
Ingredients: turmeric powder,salt,green chilli,yogurt,spoon gram flour,red chilli powder,water,oil coriander,oil,asafetida,coriander powder,banana,cumin seeds,garam masala powder

 Kela Besani Sabzi Recipe, 1 raw banana, 1 tablespoon oil - coriander - chopped, oil - as per use, 1 cup yogurt, asafetida - a pinch, 1 teaspoon coriander powder, 1 tablespoon cumin seeds, salt - as per taste, 1 cup spoon gram flour, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala powder , 1/2 cup water, 1/2 teaspoon red chilli powder, green chili - chopped, 40, North Indian Recipes, Wash the bananas and loosen them.
Cut the round pieces and boil them in water for a while.
Now prepare the gram flour solution.
For gram flour solution, make a batter by mixing a little salt, a pinch of turmeric and water in the gram flour.
Now stir the boiled bananas out of the water and roast them in gram flour solution and fry them in hot oil.
Now heat a tablespoon of oil in a pan.
Add asafetida and cumin seeds to it.
Roast the whole spices, ie turmeric, red chilli, and coriander.
Now add yogurt and water and mix well.
Stir the fried bananas and salt in the oil and cover and cook on low flame.
After 15-20 minutes when the curd, spices and bananas are mixed well, turn off the gas.
Garnish with chopped green coriander and green chillies and hot spices, hot with hot paranthas or flowers., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/30-march/Besan_Kela_Ki_Subzi_Recipe_Raw_banana_in_Yogurt_Dry_Stir_Fry-1.jpg, 14
Ingredients: tamarind water,coconut,mustard seeds,asafoetida (hing),jaggery,black peppercorns,mango,white urad dal (split),dry red chillies,methi seeds (fenugreek seeds),turmeric powder,sunflower oil

Amlechi Uddamethi Recipe - Goan Raw Mango Curry, 1 cup Fresh coconut - grated,4 Dry Red Chillies,1 teaspoon White Urad Dal (Split),1 cup Tamarind Water,1 teaspoon Mustard seeds,1 Mango (Raw) - peeled and diced,1 tablespoon Whole Black Peppercorns,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Asafoetida (hing),1 teaspoon Sunflower Oil,1 teaspoon Turmeric powder (Haldi),2 tablespoon Jaggery - grated, 40, Goan Recipes, To begin making the Amlechi Uddamethi Recipe (Goan Raw Mango Curry), we will first get all the ingredients ready and keep aside.Grind all the ingredients for the curry by adding water to make a smooth paste.
 We will now pressure cook the raw mango along with the tamarind water, jaggery and salt for just one whistle.
After the first whistle turn off the heat and allow the pressure to release naturally.Heat a teaspoon of oil in the kadai over medium heat.
Add the mustard seeds, urad dal and methi seeds.
Allow them to roast and crackle.Once roasted, add the asafoetida and the mango tamarind curry and the curry paste.
 Stir well to combine and bring the Amlechi Uddameth to a quick boil and turn off the heat.
Check the salt and spices and adjust to suit your taste.
Serve the Amlechi Uddamethi (Goan Raw Mango Curry) along with steamed rice as a comfort food for lunch or a weeknight dinner.
The Goan Mango Curry also makes a great dish for parties.
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Ingredients: salt,cumin powder (jeera),ginger,sunflower oil,sev,coriander (dhania) leaves,chaat masala powder,peanuts,lemon,sugar,pomegranate fruit kernels,mint leaves (pudina),potato (aloo),green chillies,garam masala powder,cumin (jeera) seeds

Green Chutney Aloo Chaat Recipe, 1/2 teaspoon Cumin powder (Jeera),Sunflower Oil - for cooking,Salt - to taste,Chaat Masala Powder,1 tablespoon Peanuts,1 teaspoon Cumin (Jeera) seeds,4 Green Chillies,Sev - for garnish,1/2 teaspoon Garam masala powder,Fresh Pomegranate Fruit Kernels - for garnish,1/2 cup Coriander (Dhania) Leaves,1/2 inch Ginger - chopped,1 Lemon - juiced,Sugar - a pinch,4 Potatoes (Aloo) - boiled,1/2 cup Mint Leaves (Pudina), 30, North Indian Recipes, To begin making Green Chutney Aloo Chaat Recipe, wash and put the potatoes in a pressure cooker with enough water and close the lid.Place the pressure cooker on heat and pressure cook the potatoes for three whistles.
Turn off the heat and let the pressure release naturally.After the pressure in released discard the water and let the potatoes cool.
Once cool, peel the potatoes and chop the potatoes into equal bite size and keep them aside.While we are waiting for the potatoes to cool, we will make the green chutney.Add all the ingredients listed under *For green chutney* - the coriander leaves, mint leaves, ginger,green chillies, salt, sugar, lemon and peanuts to a mixer grinder, add little water and grind the green chutney until smooth.Now we will pan fry the aloo.
Preheat a pan and add little oil.
Once the oil is hot, add cumin seeds and let it splutter.
After the cumin seeds have spluttered, add the potatoes and saute.
Add salt to taste and stir fry potatoes till they evenly turn light golden brown on the outside.
Add cumin powder, garam masala powder and stir well to combine.
Turn off the heat.
Once the potatoes have cooled a bit, mix the green chutney with the aloo and combine to coat all the aloo pieces well with the green chutney.
Sprinkle chaat masala and combine.Transfer the green chutney aloo chaat into serving bowls.
Garnish with pomegranate kernels and sev and serve.
You can add a dash of lemon juice to the Green Chutney aloo Chaat if you like.Serve Green Chutney Aloo Chaat Recipe along with Rajma Cutlet (Kidney Beans Patties), Dahi Bhalla Papdi Chaat and Masala Soda Shikanji  for your next chaat party., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Green_Chutney_Aloo_Chaat_Recipe_5_1600.jpg, 16
Ingredients: salt,wheat flour,milk,ajwain (carom seeds),virgin olive oil,sugar,dry yeast,red chilli flakes,water,flour (maida),sesame seeds (til seeds)

Italian Grissini Recipe- Homemade Breadsticks, 1 cup All Purpose Flour (Maida),2 tablespoon Extra Virgin Olive Oil,1 tablespoon Ajwain (Carom seeds),Salt - to taste,2 tablespoon Active dry yeast,1/2 Red Chilli flakes,Lukewarm Water - for kneading,1/2 cup Milk - luke warm,2 tablespoon Sesame seeds (Til seeds),1 cup Whole Wheat Flour,2 tablespoon Honey - or sugar, 155, Italian Recipes, To begin making Italian Grissini Recipe- Homemade Breadsticks, take a small bowl and add warm milk, honey and instant dry yeast.
Mix them well.Cover the bowl and keep it in a warm and dry place for 7-8 minutes till it becomes foamy.In another mixing bowl, add all purpose flour and whole wheat flour and salt and mix till well combined.Now after 7-8 minutes check on milk yeast mixture if its ready then add it to our dry ingredients slowly and start kneading.Add warm water if required.
Keep kneading for 7-8 minutes till dough become soft.Lightly oil a clean large bowl and gather the dough into a ball and place it in bowl.
Brush the surface of the dough with olive oil.Cover it with a cling wrap and keep it in a warm place for about 1 to 1-1/2 hours or till it doubles in size.Take the dough out and add carom seeds and chilli flakes to it if you like optional.
Knead it for a few seconds till even.
Do not knead it for too long.Preheat oven at 200 degrees.
Meanwhile, Grease a baking sheet/tray with olive oil.Cut the dough in 16-17 equal pieces and roll each part into thin rope of around 12-13 inches in length and approximately the thickness of a pencil, coat each rope with sesame seeds.Brush some olive oil on a baking tray and place these ropes on it 1/2 inch apart from each other.Bake Grissini ropes for 12-13 minutes, check after 12 minutes to see if done.
Bake till crisp and golden brown.Remove Grissini from oven and allow to cool down and serve.Serve Italian Grissini Recipe- Homemade Breadsticks with Provençal Tomato Rice Soup Recipe or with Roasted Beet & Walnut Dip Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Grissini.jpg, 11