anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,green chilli,coconut,asafoetida (hing),jaggery,onion,avarekai (broad beans),sunflower oil

Aavryachi Bhaji-Avarakkai Poriyal Recipe-Broad Beans Stir Fry, 1 Green Chilli - finely chopped,2 tablespoons Fresh coconut - grated,Salt - to taste,1 teaspoon Jaggery - grated,1 Onion - chopped,3 cups Avarekai (Broad Beans) - chopped,1 teaspoon Sunflower Oil,1 pinch Asafoetida (hing), 40, North Karnataka, To begin making the Aavryachi Bhaji/ Avarakkai Poriyal, we will first steam the beans in a steamer.
Place the cut beans in the steamer and cook until it is cooked, about 5 minutes.The next step is to stir fry the beans.Heat oil in a kadai or a heavy bottomed pan.
Add onion and sauté till onion turns pinkish and translucent.Once the onions have softened, add the green chilies, steamed beans, the coconut, jaggery, salt and asafoetida.
Stir well until all the ingredients come together for just about 2 minutes and turn off the heat.
Check the salt and adjust to suit your taste.Serve Aavryachi Bhaji or Avarakkai Poriyal simple stir-fry with Mixed Vegetable Sambar and Rice along with a dollop of ghee, for a wholesome lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Aavryachi_Bhaji__Broad_Beans_Stir_Fry__Avarakkai_Subzi.jpg, 8
Ingredients: salt,rosemary,tme leaves,broccoli bite florets,virgin olive oil,conchiglie pasta,white vinegar,black pepper powder,butter,dried oregano

Conchiglie Pasta With Broccoli Recipe, Salt - as required,1 tablespoon Extra Virgin Olive Oil,1.5 tablespoon Butter,Fresh Thyme leaves - for garnish,Black pepper powder - as required,1/2 teaspoon Dried oregano,1 cup Conchiglie Pasta,1.5 teaspoon White vinegar,Rosemary - for garnish,1 cup Broccoli - bite sized florets, 35, Italian Recipes, To prepare easy Conchiglie Pasta With Broccoli Recipe, heat 3.5 cup of water in a big Saucepan and boil pasta shells and broccoli together for about 8 to 10 minutes or until both are tender, stirring occasionally.Drain and set aside.In a Wok over low heat, heat oil, and butter until you see them pure melted.Add oregano, salt, black pepper powder and after about 30 seconds add boiled conchiglie pasta shells and broccoli.Toss with vinegar and oregano mixture.Sprinkle more Italian herbs like rosemary or thyme and serve.Serve this fewer ingredients healthy Conchiglie Pasta With Broccoli Recipe as an after school food or you can fix it for dinner along with Zucchini Salad Recipe With Thai Hot Chili Dressing and a glass of Red Wine Sangria Cocktail Recipe.
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Ingredients: tomato,salt,cumin powder (jeera),ginger,couscous,paprika powder,mint leaves (pudina),cloves garlic,virgin olive oil,kabuli chana (white chickpeas),onion,coriander powder,dates,cinnamon powder (dalchini)

Chickpea & Date Tagine Recipe, 1 tablespoon Coriander Powder (Dhania),1 cup Dates,1 inch Ginger - minced,1 cup Homemade tomato puree,Salt - to taste,Mint Leaves (Pudina) - for garnish,Couscous - as required (cooked),1 Onion,2 tablespoons Extra Virgin Olive Oil,1/2 teaspoon Cinnamon Powder (Dalchini),6 cloves Garlic - minced,1 tablespoon Cumin powder (Jeera),2 cup Kabuli Chana (White Chickpeas),2 tablespoons Paprika powder, 75, African, To begin making the Chickpea & Date Tagine recipe, soak chickpeas over night in enough water.
Next morning pressure cook.
Keep aside.
Heat olive oil in a tagine.
Add minced garlic and ginger and sauté until raw smell goes away.
Add finely chopped onions and sauté until onions turn translucent.
Add tomato puree and cook till oil separates from the sides of the pan.
Add all the spice powders along with salt.
Add cooked chickpeas and dates, mix.
Cook for 5 minutes, covered.
Add about 1/4 cup water and continue to cook with tagine lid on.
While chickpeas are cooking, we will prepare out couscous.
For 1 cup couscous, take 1-1/2 cup water.
In a big sauce pan boil 1-1/2 cup water along with 1/2 teaspoon salt and 1 tablespoon olive oil.
When water starts boiling, turn off flame and add couscous to the sauce pan, cover and let the couscous cook for 5 minutes.
Fluff the grains using a fork.
That’s it.
Just serving, you can add flavour like lemon zest or sprinkle in some dry fruits.
Once the chickpea date tagine is ready, sprinkle chopped mint leaves for garnish.
Serve hot with couscous.Serve Chickpea & Date Tagine on its own with a glass of red wine for a weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Chickpea__Date_Tagine.jpg, 14
Ingredients: tomato,salt,cumin powder (jeera),sunflower oil,mustard seeds,coriander (dhania) leaves,water,black peppercorns,ginger garlic paste,curry leaves,dry red chillies,onion,cinnamon stick (dalchini),tamarind paste,turmeric powder,prawns,tomato paste

Chettinad Prawn Curry Recipe, 1/2 teaspoon Cumin powder (Jeera),4 Dry Red Chillies,1/2 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves -  A handful (chopped),1 inch Cinnamon Stick (Dalchini),Salt - to taste,3 Tomato,1/4 teaspoon Mustard seeds,2 tablespoon Tomato - paste,15 Prawns,2 Onion - finely chopped,1/4 teaspoon Tamarind Paste,5 Whole Black Peppercorns,2 teaspoon Ginger Garlic Paste,2 cups Water,1 sprig Curry leaves,4 teaspoon Sunflower Oil, 45, Chettinad, To begin making the Chettinad Prawn Curry, firstly wash and devein the prawns and cut off the heads.Add dry red chillies and a little water in the mixer grinder and make a paste out of it.
Heat a saucepan with water add tomato, cinnamon, tamarind paste and the required salt.
Let it boil to the point where the tomatoes soften, about 10 minutes.
Cool it.Strain the tomato juice water and reserve for cooking.Take a bowl with 3 teaspoons of water and mix all the dry masala.Heat a heavy bottomed pan with oil and temper with mustard seeds, whole black peppercorns and curry leaves.
Add the prawns and fry for 2 minutes.
Take the prawns out and keep it aside.
Add the onions, ginger and garlic paste, salt and fry till the onions become translucent.
Pour the tomato spicy juice, bring up to a boil.Mix the tomato paste and dry masala water.
Add the prawns and let it boil till gravy consistency is formed.
Check the salt and seasoning.
Garnish with coriander leaves and serve hot.Enjoy Chettinad Prawn Curry along with Steamed Rice and Onion Tomato Mixed Bean Sprout Salad for a comforting and delicious weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Chettinad_Prawn_Curry.jpg, 17
Ingredients: salt,corn flour,oregano,cloves garlic,onion,lemon,pepper,parmesan cheese,butter,chicken breasts two

Chicken In Lemon Butter Sauce Recipe, 1 Onion - sliced,1 teaspoon Corn flour,2 tablespoon Butter,3 sprig Fresh oregano,1 teaspoon Honey,Salt and Pepper - to taste,1/2 Lemon juice,1/4 cup Fresh cream,1 Lemon juice,4 cloves Garlic - chopped,1 Chicken breasts - cut into two pieces,1/4 cup Parmesan cheese,Salt and Pepper - for seasoning, 45, Continental, To begin making the Chicken in Lemon Butter Sauce Recipe, we will first marinade the chicken breast in a bowl.Add lemon juice, salt and place the pieces of Chicken in it.
 Mix everything well and rest the chicken pieces for at least 30 minutes.After marinating, heat a skillet with butter.
Place the Chicken breast and slightly press so that the breast piece is charred well.After 10 minutes flip it on the other side and cook again for 10 more minutes.Once done, take the chicken out and in the same pan, add one more tablespoon of butter, add onions and saute till they turn translucent .Once the onions are translucent, add in the chopped garlic and saute till they soften.
Squeeze in lemon juice, fresh oregano, parmesan cheese, honey and stir well for some time.Finally, add cream and 1/2 cup water mixed with corn flour and bring it to a boil.
Finally add seasonings and adjust according to your palate.Add this sauce on the chicken and serve hot.Serve the Chicken in Lemon Butter Sauce Recipe along with Garlic Bread/Bun and Light And Creamy Broccoli Soup by the side to make it a complete meal.
You can also serve it with Steamed Rice.
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Ingredients: tomato,green chilli,mustard seeds,cloves garlic,ridge gourd (turai peerkangai) skin cylindrical.,coriander (dhania) leaves,onion,cumin seeds (jeera),peanuts (moongphali)

Stuffed Ridge Gourd Recipe, 2 tablespoon Roasted Peanuts (Moongphali),4 cloves Garlic,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 Onion - chopped,1 Green Chilli - chopped,2 sprig Coriander (Dhania) Leaves,1 Ridge Gourd (Turai/ Peerkangai) - skin peeled and cut into 2 inch cylindrical.,1 Tomato - chopped, 40, North Indian Recipes, To begin making the Stuffed Ridge Gourd Recipe prep the ridge gourd and keep it ready.
Slit each cylinder into 4.
Do not cut too much.Grind all the ingredient’s with little water to a smooth paste.
Once that is ground, stuff in the filling into the cut the ridge gourd and keep it aside.Heat a sauce pan with oil, add mustard seeds and allow it to crackle for 10 seconds.Place the stuffed ridge gourd and cook them till for 5 minutes.
Keep turning the ridge gourd so that it does not stick to the pan.Add the ground paste and little water and cook it covered with a lid, add salt and carefully mix.
Cook until the masala reduces.Serve the Stuffed Ridge Gourd Recipe along with Tawa Paratha, Dal Palak Recipe and Spinach Rice to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Stuffed_Ridge_Gourd_Recipe.jpg, 9
Ingredients: salt,wheat brown bread white bread,ice cubes blanching the almonds,cloves garlic,virgin olive oil,white wine vinegar sherry vinegar,green seedless grapes,badam (almond),parsley leaves,black pepper powder,cucumber,water (or white grape juice)

Ajo Blanco Recipe (Chilled White Grape and Almond Gazpacho), 1 cup Green seedless Grapes,2 Whole Wheat Brown Bread - white bread,1 cup Cucumber - slices,2 tablespoons White wine vinegar - or sherry vinegar,1/2 cup Badam (Almond) - blanched,1 clove Garlic,1/2 teaspoon Black pepper powder,1 tablespoon Parsley leaves,Badam (Almond) - as required for garnish,1 cup Chilled water - (or white grape juice),1/2 cup Ice cubes - for blanching the almonds,1/2 teaspoon Salt,1/2 cup Extra Virgin Olive Oil,Green seedless Grapes - as required for garnish, 17, Continental, To begin making the Ajo Blanco recipe, peel and slice the cucumber and mince the parsley.
Select white bread that is about a day old, remove the crust and tear to pieces.On the other side blanch the almonds and reserve a few for the garnish.Place the unsalted almonds in a pan of boiling water for 60 -120 seconds.Remove from the hot water and rinse immediately for a few seconds in water and ice.Rub away the almond peel with your fingers or a napkin.
Dry the almonds completely on a clean napkin and set aside till required.
Our almonds are blanched now.Grind the rest of the blanched almonds in a food processor, into powder.Soak the bread for about 30 seconds in just enough water to cover it, squeeze lightly and add to the almond powder in the food processor.Add the garlic, cucumber, grapes, parsley and vinegar into the food processor.
Run the processor for 30 seconds.Add the olive oil and half the cold water, the salt and pepper and run the processor till the soup is blended.
You may need to blend it in batches, as the liquids may overflow during processing.Add as much of the rest of the cold water as required for the soup to attain a fluid but creamy consistency.I like a little texture in my soups, so that they don't turn out like smoothies, and I added a few grapes and almonds in the end, running the processor for just 10 seconds.Remove the soup from the processor and chill it, covered, in the fridge, for at least an hour, until ready to serve.Serve cold, garnished with slices of grape, sliced almonds and extra virgin olive oil drizzled on top.Serve Ajo Blanco along with Penne Pasta Arrabiata and Garlic Bread for a weekend dinner with your friends.
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Ingredients: coriander (dhania),salt,ginger,asafoetida (hing),gram flour (besan),onion,rice flour,green chillies,tapioca root,sunflower oil

Healthy Maravalli Kizhangu Bonda Recipe - Spicy Tapioca Fritters, 1 pinch Asafoetida (hing),Sunflower Oil - for cooking,Salt - to taste,1 inch Ginger - grated,1/2 cup Gram flour (besan),1 Onion - finely chopped,Coriander (Dhania) Leaves - small bunch,1 tablespoon Rice flour,280 grams Tapioca root,3 Green Chillies - finely chopped, 45, South Indian Recipes, To begin making the Healthy Maravalli Kizhangu Bonda Recipe - Spicy Tapioca Fritters, wash tapioca to remove mud.
Peel off the outer skin and wash them again.
Cut tapioca into small pieces.Grind chopped tapioca with green chilies and ginger in a mixer grinder to smooth paste.
Do not add water.Transfer the paste to a bowl.
Add finely chopped onion, asafoetida, coriander leaves, salt,  besan and rice flour.
Combine all the ingredients together and check the taste.Make small balls of the bonda mixture.
Heat paniyaram pan and add a few drops of oil in each cavity.
Place the Maravalli Kizhangu Bonda balls into the cavities and pan fry them evenly until browned and crisp on both sides.Cook on medium heat to make sure the tapioca root cooks well from the inside.
For each batch, it took 10 mins to cook on low heat.
Once done, remove the Maravalli Kizhangu Bonda from the pan and serve hot.Serve the Maravalli Kizhangu Bonda as a delicious tea time snack along with Coconut Chutney or Green Chutney and  South Indian Filter Coffee.
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Ingredients: nutmeg powder,cardamom (elaichi) podsseeds,milk,sugar,vanilla,badam (almond),condensed milk,eggs

Parsi Lagan Nu Custard Recipe, 1/2 teaspoon Cardamom (Elaichi) Pods/Seeds - pounded,Badam (Almond) - blanched and sliced,5 Whole Eggs,1 teaspoon Vanilla Extract,300 grams Sugar - (adjust),1/2 teaspoon Nutmeg powder,150 ml Condensed Milk,1 liter Milk - (more if required), 90, Parsi Recipes, To prepare Parsi Lagan Nu Custard, boil the milk in a large saucepan and when it comes to a boil add sugar and condensed milk.Let it cook on simmer and stir for another 15 minutes or till the sugar has dissolved.
Turn the flame off and let it come down to room temperature.In the meanwhile add eggs, nutmeg and cardamon powder and Vanilla essence to another bowl and whisk lightly.
When the milk has cooled down add the egg mixture to it and combine.
Do not add egg mixture when the milk is still hot.
This may scramble the eggs.Grease a baking dish or individual serving ramekins with a little oil or butter and pour the milk into it.Preheat the oven to 220 degree celsius for 10 minutes and then place the baking dish into the oven.Let it bake for 40 minutes or until you see the top has become golden grown in colour.Turn the oven off and spread the slivered almonds on top.
Put back the baking tray in turned off but still warm oven for sometime.Now refrigerate the custard for 6-8 hours so that it sets well.Its ready to serve.
Enjoy the traditional Parsi Lagan Nu Custard dessert Recipe after a meal of Amrood Ni kari Recipe and phulka., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/thesecretingredient.anshu/Lagan_Nu_Custard_edited.jpg, 8
Ingredients: salt,milk,black peppercorns,onion,parsley leaves,cheddar cheese,broccoli florets,eggs

Broccoli Cheddar Frittata Recipe, 5 Whole Eggs,Salt - to taste,1/3 cup Milk,2 cups Broccoli - cut to florets,1 cup Onion,Whole Black Peppercorns - crushed,1 cup Cheddar cheese - shredded,Parsley leaves - as needed, 35, Italian Recipes, To begin making Broccoli Cheddar Frita Recipe first, Preheat oven to 350 degrees Fahrenheit.Spray a pan with cooking spray and set aside.Chop onion and cut broccoli florets; wash them well and keep asideIn a large bowl, whisk egg until fluffy.
Season with salt and pepperAdd onion and broccoli florets to the egg mixture.Pour the egg mixture into the pan.
Sprinkle cheddar cheese on top.Sprinkle parsley on top of frittata (additional).Bake for 30 -35 minutes until the eggs are cooked and become fluffy in the pan.The best way to check is to insert toothpick in the center of the pan and it should come out clean.Serve the Broccoli Cheddar Frittata with some mixed fruit and Beetroot Juice Recipe With Cucumber & Pineapple to make your meal complete for your breakfast.
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Ingredients: cucumber,salt,lettuce leaves,badam (almond) salted,cloves garlic,virgin olive oil,parsley leaves,red chilli flakes,lemon,vinegar,virgin olive oil marinating chicken,black pepper powder,green bell pepper (capsicum),gouda cheese piece,chicken breasts,cherry tomato,parsley leaves tho marinating the chicken

Grilled Chicken Salad Recipe, Red Chilli flakes - as required,3 Cherry tomatoes - cut into half,3 cloves Garlic - grated,Salt - to taste,4 Chicken breasts - cut into 1 inch pieces,1 teaspoon Lemon juice,8 Badam (Almond) - roasted & salted,2 sprig Parsley leaves - thoroughly chopped for marinating the chicken,1 Cucumber - chopped,Black pepper powder - to taste,2 cloves Garlic - grated,2 sprig Parsley leaves,1 teaspoon Vinegar,1 teaspoon Extra Virgin Olive Oil,2 teaspoons Extra Virgin Olive Oil - for marinating & 2 teaspoon to cook chicken,10 Lettuce leaves - roughly chopped,1/2 Green Bell Pepper (Capsicum) - chopped,Gouda cheese - Small piece (optional), 40, Continental, To begin making the Grilled Chicken Salad recipe, firstly wash and clean the chicken well.To marinate, in a mixing bowl add the chicken breast with salt & pepper, parsley, lime juice, 2 teaspoon olive oil and garlic.
Leave it aside for  1 hour.Grill the chicken on a grilling pan on medium heat until well done on both sides.
this will take about 10-12 minutes.
 Add the remaining olive oil while grilling the chicken and grill it until perfectly cooked.Meanwhile, to make the  vinaigrette’ in a mixing bowl combine - vinegar, olive oil,  parsley, garlic, salt and chilli flakes.
Set aside.In a mixing bowl, add the lettuce, cucumber, capsicum, tomatoes, gouda cheese, almonds and toss it along with the vinaigrette.Add in the grilled chicken pieces and cheese.Serve Grilled Chicken Salad on its own or with The best spicy Spaghetti Bolognese for a delicious weekend dinner.
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Ingredients: salt,ginger,chana dal (bengal gram dal),asafoetida (hing),red chilli powder,sunflower oil the fritters,green amaranth,turmeric powder,green chillies

Bhaji Vada Recipe (Lentil And Vegetable Fritters), 1 cup Chana dal (Bengal Gram Dal),1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 inch Ginger - grated,Green Amaranth Leaves - 2 bunches,2 Green Chillies - finely chopped,1/4 teaspoon Asafoetida (hing),Sunflower Oil - for deep frying the fritters,1/2 teaspoon Red Chilli powder, 50, Indian, To prepare the Bhaji Vada, first clean, rinse and soak the chana dal in water for about 30 minutes.Drain the soaked chana dal in a colander and let it sit in the colander till all the excess water is drained.In the food mixer grind chana dal into a thick paste of coarse consistency.
Transfer the chana dal paste to a large mixing bowl.Add the chopped amaranth leaves along with grated ginger, turmeric powder, red chili powder, green chili and salt.
Combine well and check the taste to adjust the salt and spices.Heat oil in a deep frying pan over medium heat.
While the oil is heating shape the Bhaji Vada mixture into flat and round balls using your palm.Gently place the fritter into the hot oil and deep fry from till crisp and golden from both the sides.
Place the fried vadas in a plate lined with paper towel.
Similarly fry the remaining Bhaji Vadas.Serve Bhaji Vada with the Dhaniya Pudina Chutney and a hot cup of Masala Chai on a rainy afternoon or evening time.
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Ingredients: tomato,salt,rosemary,eggs,tabasco original sauce,flour (maida),mozzarella cheese,cloves garlic,red chilli powder,red chilli flakes,sugar,onion,pepper,parmesan cheese,chicken breasts,wheat bread crumbs,sunflower oil

Chicken Parmigiana Recipe, 1 teaspoon Sugar,Salt - to taste,1 teaspoon Red Chilli powder,1/2 cup Whole Wheat Bread crumbs,1 Whole Egg,1 Onion - chopped,1 teaspoon Red Chilli flakes,1 teaspoon Rosemary,1 teaspoon Salt and Pepper,4 tablespoon All Purpose Flour (Maida),1/8 cup Parmesan cheese - grated,4 cloves Garlic - chopped,Sunflower Oil,1 teaspoon Tabasco Original - Hot Sauce,2 cups Homemade tomato puree,1 Chicken breasts - cut diagonally thin,1/3 cup Mozzarella cheese - grated, 70, Italian Recipes, To begin making the Chicken Parmigiana Recipe, thoroughly wash and clean the chicken and cut them into 2 inch cubes.
To make the sauceHeat a sauce pan with oil on medium flame, add garlic and fry until it turns brown.
Next add onions and saute them till they begin to sweat.
Add the tomato puree into the pan along with sugar, red chilli powder, red chilli flakes, rosemary, tobacco sauce and salt.
 Mix well, cover it with the lid and cook it over a low heat for about 6-8 minutes.Keep it aside to cool down.Preheat an oven to 180 degree celsius.
In a mixing bowl, combine  all purpose flour with salt and pepper .
Break an egg in a separate bowl and whisk it.Flatten the chicken pieces with the help of a meat tenderiser hammer and dust it well over the flour mixture first.Dip it inside the egg and coat it well with bread crumbs on either side.Heat a tawa with little oil on medium-low flame,  place the crumbed chicken pieces  and shallow fry.
Fry on either side till golden brown.In a mixing bowl combine, both the varieties of cheese- mozzarella and parmesan and set aside.
Do the same for the rest of the chicken pieces.
Now place all the chicken pieces onto a baking tray, pour over the tomato sauce and and sprinkle cheese and bake till the cheese melts.
Serve by sprinkling some parsley on top.Serve the Chicken Parmigiana Recipe along with Bruschetta with Olives & Raisins and Macaroni Minestrone Soup Pot Recipe.
Complete this Italian meal on a sweet note with Tiramisu Recipe  , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Chicken_Parmigiania_Recipe.jpg, 17
Ingredients: sugar,mango pulp (puree),ghee greasing,cardamom powder (elaichi)

Aam Papad Recipe (Tasty Mango Bars), 3 cups Mango Pulp (Puree),1/2 cup Sugar,1/2 teaspoon Ghee - for greasing,1/2 teaspoon Cardamom Powder (Elaichi), 40, North Indian Recipes, o prepare Aam Papad Recipe (Tasty Mango Bars), get a few mangoes and extract 3 cups full of pulp.Add the mango pulp, sugar and cardamom powder in a pan and place it on the gas to boil.After it comes to boil, cook for 5-8 minutes while you stir continuously, until the pulp thickens and slightly changes its colour.Grease a plate or tray with ghee, pour the cooked mango mix on the plate and spread it out thinly to allow them to dry.Now keep this plate out in the sun to dry.
If the sun's heat is strong then the Aam Papad will be dried and ready by evening.
If you pour the Mango mixture to a large plate and very thin, then you can take out the whole strip, fold them a couple of times and then cut with a knife.This way, you can get a thick mango bar in shorter time.
Otherwise, spread it out about 1-2 cm thick and you can cut Aam papad right away once they are dry.
Serve these sweet and tasty mango bars during the evenings.
Kids and grownups are sure to love it alike.
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