anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,coriander (dhania) leaves,turmeric powder,salt,fenugreek,ghee,asafoetida,red chilli powder,chana dal,onion,dry red chillies,cumin seeds

Chana Methi Dal Recipe - Chana Methi Dal Recipe,  1 tomato - chopped,1 cup chana dal, 1 onion - finely chopped, 1 tsp turmeric powder, 1 tsp red Chili powder, 1/4 tsp asafoetida, 1 tbsp ghee, 1 tsp cumin seeds, 2 dry red chillies, salt - as per taste, 1 tsp green coriander, 1 cup fenugreek - cut into pieces, 45, North Indian Recipes, To make chana methi dal recipe, first soak chana dal in 3 cups of water for 30 minutes.
Now wash and chop the fenugreek with water.
Heat the oil in a pan.
Add fenugreek to it and cook till the fenugreek becomes soft.
After the fenugreek becomes soft, turn off the gas and keep it aside.
Now heat the oil in a pressure cooker.
Add asafetida to it and cook it for 10 seconds.
After 10 seconds, add onions and cook till they become soft.
After the onion becomes soft, add coriander powder, turmeric powder, red chili powder, salt along with tomatoes and let it cook.
Now add chana dal with water.
Turn off the cooker and cook till 6 to 8 cities come.
Let the pressure drain automatically.
Open the cooker, mash the lentils and add fenugreek to it.
Mix and take out in a bowl.
Now for tempering, heat the ghee in a tempering pan.
Add cumin seeds, dry red chilies and let it cook for 15 seconds.
Add the tadka to the dal and mix.
Serve Chana Methi Dal Recipe along with Tomato Onion Cucumber Raita, Tomato Onion Cucumber Raita and Phulka for a day meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Methi_Chana_Dal_Recipe-2_1600.jpg, 12
Ingredients: cheese,salt,burger buns,cumin powder (jeera),sour,coriander (dhania) leaves,eggs,cloves garlic,jalapenos,tomato salsa,onion,black pepper powder,chicken breasts,butter

Mexican Chicken Burger Recipe With Sour Cream & Salsa, 2 tablespoons Butter - to spread,1 teaspoon Cumin powder (Jeera),2 tablespoons Tomato Salsa,1/3 cup Cheese - grated,Salt - to taste,2 tablespoons Pickled Jalapenos - finely chopped,1/2 teaspoon Black pepper powder,1/4 cup Coriander (Dhania) Leaves - finely chopped,1 Onion - finely chopped,1 Whole Egg,4 tablespoons Sour cream,2 Burger buns,4 tablespoons Tomato Salsa,3 cloves Garlic - finely chopped,1 Chicken breasts - minced,1 Onion - cut into rings, 30, Mexican, To begin making the Mexican Chicken Burger Recipe With Sour Cream & Salsa we will first make the Mexican Chicken Patty.
Keep the Salsa and Sour Cream Ready by follow the recipes below.Homemade Healthy Sour Cream Recipe Spicy Mexican Salsa Recipe - Tomato Salsa Recipe*For the Mexican Chicken PattyWash and clean the chicken breast thoroughly, and mince it.
In a mixing bowl, combine the minced chicken along with garlic, onion, cheese, coriander leaves, pickled jalapeños, tomato salsa, cumin powder, salt, pepper powder and an egg.
Mix well.
Heat a griddle on medium-low flame, once hot, spray some oil,  make medium sized balls of the chicken burger patty mixture, press between your palms to shape it like a patty and place it on this heated griddle.
Cook the burger patty on both sides, for 3-4 minutes until the Mexican Chicken Patty is well cooked from the inside and crusty on the outside.Remove the burger patty from the griddle and place it on a plate.
*To assemble the burger Slice the burger bun horizontally, to make two halves.
Apply some butter and place on a heated griddle to light toast it.
Once the burger bun has a light golden brown, take it off the flame, and place the burger bun on a working board.On the bottom half of the burger bun, add a dollop of sour cream,  place the cooked Mexican chicken patty, and place some sliced onions rings on top with some tomato salsa and close it with the other half of the bun.Secure the Mexican Chicken Burger with a toothpick and serve hot immediately.Serve Mexican Chicken Burger Recipe as a complete weekend meal along with Homemade Nachos Recipe, Napa Cabbage Coleslaw with Greek Yogurt Recipe,  Cinnamon Spiced Orange Iced Tea Recipe and finish the meal with a delectable dessert of Rich Decadent Chocolate Souffle Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Mexican_Chicken_Burger_Recipe_With_Sour_Cream__Salsa_.jpg, 14
Ingredients: basmati rice,salt,hung curd (greek yogurt),cardamom (elaichi) podsseeds,paneer,cauliflower (gobi),potato (aloo),green peas (matar),red chilli powder,coriander (dhania) leaves,cloves (laung),garam masala powder,sunflower oil

Pulao Recipe in Cataract Chail - Vegetable Reese Topped with Paneer Balas, 1 cup Basmati rice,2 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Garam masala powder,Salt - to taste,1 cup Cauliflower (gobi) - cut into small florets and blanched2,2 Cardamom (Elaichi) Pods/Seeds,1/2 cup Hung Curd (Greek Yogurt),2 tablespoons Red Chilli powder,250 grams Paneer (Homemade Cottage Cheese) - crumbled,1 Potato (Aloo) - boiled and smashed1 t,2 tablespoon Garam masala powder,Sunflower Oil - for cooking,1/2 cup Green peas (Matar),3 Cloves (Laung), 40, Awadhi, We begin making the Awadhi Style Motiya Chilman Pulao Recipe, by making the motiyas first, so for that take a mixing bowl and crumble the paneer and add the bread crumbs, mashed potato, garam masala and salt to taste, mix them well to form a dough.Once done divide them into small balls and heat a paniyaram pan and shallow fry these small paneer balls.
Heat a paniyaram pan with a teaspoon of oil in each shallow holes, shallow fry the motiyas till it is golden brown and slightly crispy from outside.Once done keep it aside.To make the rice, heat a pressure cooker with oil, fry the cardamom pods and cloves and then add the boiled vegetables, saute for few minutes.
Reduce the heat and slowly add in the curd along with the spice powders.Add the rice with 4 cups of water, season it as required with salt and pressure cook it for 3 whistles.
Once done let it rest and release the pressure naturally by itself.After the rice is cooked, open the pressure cooker and toss it properly in order to coat it evenly and then add all the motiyas on top of the rice and serve.Serve the Awadhi Style Motiya Chilman Pulao Recipe (Vegetable Rice Topped With Paneer Balls Recipe) with Boondi Raita Recipe and Dubki Wale Aloo Recipe (Potatoes In A Spicy North Indian Gravy).
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/Nov-2/Motiya_Chilman_Pulao_Recipe_Awadh_Cuisine-2.jpg, 13
Ingredients: tomato,green chillies,salt,ginger,asafoetida (hing),coriander (dhania) leaves,red chilli powder,water,onion,badi (wadi),bottle gourd (lauki),turmeric powder,coriander seeds,chana dal (bengal gram dal),garam masala powder,cumin (jeera) seeds

Dal Ghiya with Punjabi Wadiyan Recipe - Lentils with Bottle Gourd & Sundried Lentil Dumplings, 3 Tomatoes - chopped,1 cup Chana dal (Bengal Gram Dal),2 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Cumin (Jeera) seeds,1 cup Badi (wadi),1/2 teaspoon Garam masala powder,1 Onion - finely chopped,Water - as needed,1/2 inch Ginger - finely chopped,1/2 teaspoon Coriander seeds - coarsely pounded,2 cups Bottle gourd (lauki) - cubed,1/2 teaspoon Red Chilli powder,Coriander (Dhania) Leaves - a few for garnish,1 pinch Asafoetida (hing), 40, Awadhi, To begin making Dal Ghiya with Punjabi Wadiyan Recipe, wash and soak chana dal for half an hour.Into a preheated pressure cooker add ghee and cumin seeds.
Let them sputter then add coarsely pounded Coriander seeds.
Saute for a few seconds and break a wadi into small pieces and add it to the ghee.Saute till the wadi become golden brown in colour and add ginger, onions and green chilli and sauté them till the onions become soft.Once done add tomatoes and cook them till they become soft and mushy.Once done add a pinch of asafoetida.
turmeric powder,  red chili powder and  saute for a minute.After a minute add the soaked chana dal  and the cubed bottle gourd.
Stir till well combined.
Once done add just enough water to cover the sabzi.Close the lid of the pressure pan and pressure cook for 1 whistle.After the first whistle turn the heat to low and continue to cook for 15 minutes and then turn off the heat.Let the pressure release naturally.After the pressure has released open the pressure cooker and stir in the garam masala.Transfer the Dal Ghiya with Punjabi Wadiya into a serving bowl, garnish with fresh coriander leaves and serve.Serve Dal Ghiya with Punjabi Wadiyan along with Butter Naan or  Steamed Rice and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anshu_Pande/Dal_Ghiya_with_Punjabi_Vadiyan__Lentils_with_Bottle_Gourd_and_Sundried_Lentil_Dumplings.jpg, 16
Ingredients: salt,rice flour,water,sunflower oil

Ujju Rotti Recipe (Indian Rice Flat Bread), 1-1/2 cups Water,1 Sunflower Oil,1 cup Rice flour,Salt - to taste, 50, Indian, To prepare Ujju Rotti Recipe (Indian Rice Flat Bread), in a medium sized vessel Bring the water to a boil with salt and oil.Lower the flame and pour the rice flour into the boiling water using a cup or a tumbler, pour it in the centre as much as possible.Let it get cooked on a low to medium flame for 8-10 minutes uncovered.Turn off the flame, take a wooden stick or a wooden spatula, run it under a tap to wet it and then mix the flour and water mixture vigorously until combined.
This step must be done quickly to avoid lumps.
This takes about 2 minutes.
Cover for a couple of minutes and let it cool until you can handle the mixture.Drop it on an oiled surface and knead well for about 5-7 minutes.
Roll the mixture into a cylinder and divide them equally.
This should give you about 4 equal sized balls.Kneading should happen after wetting hands since the dough will stick to hands.
Keep them covered at all times.
Knead each ball for 15-20 seconds and roll it out just like regular rotis using rice flour.
Just make sure you do it slow and steady since the edges might crack.Roll out all the balls and stack the rotti on top of another on a plate first and then start roasting them.
Use a little rice flour to avoid getting sticked to one another.Heat a tawa and cook the Ujju Rotti just like a chapatti by smearing oil /ghee on both sides and serve with Badanekaayi Gojju, Peas curry, Malai Kofta or any pappu (dal)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Ujju_rotti_recipe_indian_rice_flat_bread.jpg, 4
Ingredients: tomato,cumin powder (jeera),coriander (dhania) leaves,chaat masala powder,jaggery,onion,salt,green chilli,sev,pomegranate fruit kernels pomegranate pearls,tamarind paste,mint leaves (pudina),red chilli powder,sugar,lemon,dates,kala chana (brown chickpeas),black salt,ginger,amchur (dry mango powder),potato (aloo),dry ginger powder

Kala Chana Chaat Recipe-Chatpata Healthy Street food, 1 Green Chilli - finely chopped,1/2 Fresh Pomegranate Fruit Kernels - ½ cup Pomegranate pearls,1 teaspoon Cumin powder (Jeera),1 Tomato - finely chopped,1 teaspoon Red Chilli powder,Black Salt (Kala Namak) - to taste,1 Onion - finely chopped,1/4 cup Tamarind Paste,1 Green Chilli,Salt - to taste,Sev - to garnish,1/2 teaspoon Black Salt (Kala Namak),1 teaspoon Chaat Masala Powder,1 tablespoon Lemon juice,1/2 teaspoon Dry ginger powder,1/2 tablespoon Lemon juice - freshly squeezed,1/4 cup Jaggery,1/2 tablespoon Ginger - chopped,1 cup Dates - pitted and chopped,1 Potato (Aloo) - boiled and cubed,1 cup Kala Chana (Brown Chickpeas),1 teaspoon Sugar,1/2 cup Mint Leaves (Pudina) - chopped,1/2 cup Coriander (Dhania) Leaves - chopped,1 teaspoon Amchur (Dry Mango Powder), 505, North Indian Recipes, To begin making the Kala Chana Chaat Recipe, wash and soak the kala chana overnight.Add the soaked channa in a pressure cooker.
Discard the water it was soaking in and add half a cup of fresh water and salt to taste.
Close the pressure cooker and pressure cook for 6 whistles, turn down the heat and continue to cook for 5 more minutes.Turn off the flame.
Allow the pressure to release naturally.Once the pressure has released, drain the water if any and transfer the chana into a mixing bowl.In the same mixing bowl, combine pomegranates, boiled potato, tomato, onion, green chili, red chili powder, cumin powder, chaat masala, black salt, amchur, 2 tablespoons of  dhaniya pudina chutney and 1 tablespoon of tamarind chutney and lemon juice along with the kala chana.
Toss well.Alternatively, if you wish to skip the green chutney and sweet chutney, you can go ahead and toss the salad with all the other ingredients.
Adjust the spices and salt to your taste and preference.Garnish with Sev and serve.Serve this Kala Chana Chaat along with other Chaat recipes like Party Sev Puri Recipe Filled With Potato & Pomegranate Mint Mayo and Dilli Style Healthy Aloo Chaat Recipe (Spicy & Tangy Potato Stir Fry Recipe) and Dahi Batata Puri Chaat Recipe Classic Indian Tea Time Snack for a Chaat Party evening.
If you wish to serve this Kala Chana Chaat, as an Indian salad, serve it along with Arhar Ki Dal with Lahsun Tadka and Phulkas or just eat it as is, as a healthy snack , https://www.archanaskitchen.com/images/Kala_Chana_Chaat_Recipe-2.jpg, 22
Ingredients: buttermilk,bajra flour ( pearl millet),salt,cumin seeds (jeera)

Rajasthani Bajre Khatti Rabri Recipe, 1/2 cup Bajra Flour ( Pearl Millet),Cumin seeds (Jeera) - for garnishing,3 cup Buttermilk,Salt - to taste., 150, Rajasthani, To begin making the Rajasthani Bajre Ki Khatti Raabdi Recipe, mix buttermilk and bajra flour in a bowl & add salt to it.
Mix well so that no lumps are left in the liquid.Cover it with a lid and keep it on side for 1-2 hours.
I usually make this mixture ahead of time in the mornings and cook for lunch time.(Traditionally it is made and kept under sun for natural fermentation in an earthen pot)Add it in a saucepan and cook it in on the low flame with continuous stirring, preferably with a wooden ladle for about 25-30 minutes.You will notice it gets thickened when cooked.Stop cooking when it reaches about semi liquid/pouring consistency.Sprinkle raw cumin seeds for garnishing.
Raab/Raabdi will be thickened further upon cooling.Serve Rajasthani Bajre Ki Khatti Raabdi Recipe with Bajre Ki Roti and Ker-Sangri Ka Saar for a wholesome weekday lunch.
You can also serve it with Rajasthani Gatte Ki Sabzi, Phulka and Masala Khichia., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/food2goodbypriti-gmail.com/Bajre_Ki_Khatti_Raabdi__Traditional_Rajasthani_Recipe_1600.jpg, 4
Ingredients: salt,rice,coconut,dry yeast,sugar,eggs

Sri Lankan Egg Bread Recipe, 1 cup Fresh coconut - grated,1 teaspoon Active dry yeast,6 Whole Eggs,Salt - to taste,2 cups Rice - raw,2 tablespoons Sugar,1 cup Cooked rice, 220, Sri Lankan, To begin making the Sri Lankan Muttai Appam Recipe, we need to first soak the rice in water for at least 3 to 4 hours.Next combine the salt, sugar and yeast in the warm water and allow it to bubble up for 5 minutes.
I used an instant dry yeast, a variety that does not need proofing, hence I add it directly to the Appam batter.Grind the soaked rice, cooked rice and coconut, adding just a little water and salt to make a thick batter.
Add in the proofed yeast to the batter and stir well to combine.
Transfer the Appam batter to a bowl.
Cover the bowl and allow it to ferment for 5 to 6 hours or overnight.Adjust the consistency of the fermented Appam batter, adding water a little at a time to make it of  medium pouring consistency.
Do not make the batter too thin or too thick.
Preheat the Appachetty or the Appam pan on medium high heat.
Pour a ladle of batter on the Appachetty and swirl the pan in circular fashion to spread the batter.
The batter will be thick in the center and thin on the sides.
Break a whole egg in the center of the pan, sprinkle some salt and pepper.
Cover the pan with a lid for approximately 2 minutes until the Muttai Appam is crisped and golden brown on the sides and the centre is steamed and cooked.Serve Sri Lankan Muttai Appam Recipe along with Sri Lankan Chicken Curry Recipe or Sri Lankan Egg Curry Recipe, finish off with a dessert of Watalappan Recipe for a complete Sri Lankan meal.
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Ingredients: salt,wheat (dalia godumai rava),pistachios,black pepper corns,mint leaves (pudina),virgin olive oil,cranberries,lemon

Pistachio & Cranberry Broken Wheat Pilaf Recipe, 1 tablespoon Lemon juice,1 tablespoon Extra Virgin Olive Oil,Salt - to taste,1 cup Broken Wheat (Dalia/ Godumai Rava),4 tablespoons Pistachios - cut into half,4 tablespoons Cranberries - cut into half,2 sprig Mint Leaves (Pudina) - roughly torn,1 teaspoon Whole Black Pepper Corns - crushed, 30, Continental, To begin making the Pistachio & Cranberry Broken Wheat Pulao Recipe, heat a pressure cooker with olive oil on medium heat.
Once the oil is hot add the broken wheat and roast for about 3-4 minutes, stirring continuously.
To this, add the salt, pepper, mint leaves, cranberry and pistachios.
Mix well and pressure cook for two whistles.
Turn off the flame and allow the pressure to release naturally.
Once the pressure has released, open the cooker, add in the lemon juice and mix the Pistachio & Cranberry Broken Wheat Pulao until well combined.
Transfer the Pistachio & Cranberry Broken Wheat Pulao to a serving bowl, garnish with pistachio and serve hot.
Serve Pistachio & Cranberry Broken Wheat Pulao along with Herbed Vegetables In Roasted Bell Pepper Sauce Recipe or French Onion Chicken Recipe and a side of Creamy Garlic Mashed Potatoes Recipe and Classic Greek salad Recipe for a complete meal.
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Ingredients: rum brandy,wheat brown bread,milk,apples apples,dry fruits like raisins,vanilla,caster sugar,eggs,butter cooled,walnuts,cinnamon powder (dalchini)

Old Fashioned Bread Pudding Recipe, Dry Fruits - like raisins,1 teaspoon Vanilla Extract,5 cups Whole Wheat Brown Bread - diced into bite sized pieces,1 cup Caster Sugar,1 tablespoon Rum - or brandy,3 cups Milk,2 Apples - apples,1/4 cup Walnuts - chopped,1/4 cup Butter - melted and cooled,4 Whole Eggs,1/4 teaspoon Cinnamon Powder (Dalchini), 90, Continental, To begin making the Old Fashioned Bread Pudding Recipe, preheat oven to 150 C and place rack in center of oven.Grease a 10 x 10 square baking dish with butter.
Place the cut bread cubes into the baking dish and sprinkle fruits or nuts- apples, walnuts and mixed dry fruits of your choice at this stage over the bread cubes.In a large bowl whisk the eggs and sugar on high speed until thick and fluffy.
Beat in the vanilla extract; ground cinnamon, melted butter and milk/cream until well combined and fluffy.Pour the prepared custard over the bread cubes until completely covered.
Press down the bread cubes with a fork so the custard seeps into the nooks and crevices of the baking dish so they are covered fully with the custard.Note that the pudding mixture is going to be cooked in a water bath.
Place the bread pudding dish on the roasting pan.
Pour in enough hot water into the roasting pan so that the water is halfway up sides of the baking pan with the pudding mixture inside it.
Bake for about 45 minutes until a toothpick inserted in the center comes out clean.
Once done, cool slightly and serve warm.
This pudding can be served cold as well.
Bake the bread pudding for about 45 minutes until a toothpick inserted in the center comes out clean.
Once done, cool slightly and serve warm.
This pudding can be served cold as well.
Serve the Old Fashioned Bread Pudding for desserts during  the winters after a meal of Dragon Chicken Sizzler Recipe or Mushroom Cutlet Vegetarian Sizzler Recipe.
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Ingredients: cumin powder (jeera),coriander (dhania) leaves,black peppercorns,cloves garlic,white urad dal (split),onion,turmeric powder,chana dal (bengal gram dal),sunflower oil,salt,arhar dal (split toor dal),cardamom (elaichi) podsseeds,dry coconut (kopra),dry red chillies,mustard seeds,pink masoor dal (split),lemon,green moong dal,bay leaf (tej patta),kashmiri dry red chillies,cinnamon stick (dalchini),coriander powder,cloves (laung)

Khandeshi Dal Recipe, 2 tablespoons Chana dal (Bengal Gram Dal),1/4 teaspoon Turmeric powder (Haldi),3 Whole Black Peppercorns,Sunflower Oil - as required,Salt - to taste,Cumin powder (Jeera),2 Cardamom (Elaichi) Pods/Seeds,1/4 cup Dry coconut (kopra) - grated,3 teaspoon Lemon juice,2 tablespoons Pink Masoor Dal (Split),1/2 cup Onions - sliced,4 cloves Garlic,3 Kashmiri dry red chillies,2 tablespoons White Urad Dal (Split),1-1/2 tablespoon Coriander Powder (Dhania),3 Cloves (Laung),2 tablespoons Arhar dal (Split Toor Dal),1 inch Cinnamon Stick (Dalchini),1 teaspoon Mustard seeds,2 tablespoons Green Moong Dal (Whole),2 Dry Red Chillies,1 Bay leaf (tej patta),3 tablespoon Coriander (Dhania) Leaves - chopped, 40, Maharashtrian Recipes, To begin making the Khandeshi Dal recipe, we will firstly begin with the pakka masala for the dal.Heat the oil in a wide pan.
Add grated coconut and sliced onions, sauté for 3 to 4 minutes.Add dry red chillies, coriander cumin powder, cloves, cardamom, cinnamon and black peppercorn.
Saute for another 2 to 3 minutes on low-medium flame.Add garlic and sauté on medium flame for few seconds.
Turn off the stove.
Let it cool down completely.Once cooled, blend in a mixer or in a blender to a smooth powder/paste and keep it aside.The next step is to prepare the dal.
Clean, wash and soak the mix dals and moong in a water for atleast 30 to 40 minutes.Pressure cook dal and moong in a cooker with 2 cups of water, salt and turmeric powder.
Boil Dal & Moong well.Add 1/2 of the prepared Pakka masala powder/paste into dal, mix well and keep it aside.For tempering, heat oil in a tadka pan and add mustard seeds.
When the seeds crackle, add the dry red chillies and bayleaf.
Sauté on medium flame.Add the prepared Dal mixture, mix well and cook.
Cook for 3 to 4 minutes, and stir continuously.Add some more Pakka masala if you want more flavors and spice.
Add lemon juice, chopped cilantro and adjust the salt accordingly.Cook on low flame for a couple of minutes more and turn off the stove.
Garnish with some chopped cilantro and serve it immediately.Serve Khandeshi Dal with Boondi Raita, Phulkas or steamed rice for a perfect weekday lunch.
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