anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,spinach leaves (palak) bunch,black peppercorns,crusty bread log ( es),virgin olive oil,sugar,garlic,onion,del monte sandwich,eggs,cherry tomato,butter

Bread Boats Recipe Filled With Spinach, Eggs And Sandwich Spread, 4 tablespoon Del Monte Sandwich Spread,2 teaspoon Extra Virgin Olive Oil,5 Cherry tomatoes - to garnish,4 Crusty bread log - (about 6 inches),Salt - to taste,2 teaspoon Whole Black Peppercorns - crushed,1 Onion - finely chopped,2 tablespoon Butter - melted (optional),1/4 teaspoon Sugar,2 Garlic - finely minced,3 Whole Eggs - whisked,Spinach Leaves (Palak) - a bunch finely chopped, 45, Continental, To begin making the Bread Boats filled with Spinach, Eggs & Del Monte Sandwich Spread, first heat oil in a pan.Once the oil is hot add garlic and onion and sauté for a few seconds till the onions turn translucent.Once done add the spinach, sprinkle salt and sauté till the spinach just wilts.
Turn off the heat and let it cool.After the spinach has cooled add the whisked egg, Del Monte sandwich spread, pepper and sugar to the spinach mixture.Preheat the oven to 200 degree Celsius.Cut out an oval from the top of the bread.
Scoop/pull out the bread in the center to create a cavity, leaving the sides intact.Brush the sides of the bread with butter, if using.Place the hollow bread boats on lightly greased or lined baking sheet.Add about 3 to 4 tablespoons of the filling to the bread cavities.This quantity may change depending on the size and type of bread used.Bake the Bread Boats filled with Spinach, Eggs & Del Monte Sandwich Spread  for about 15 to 20 minutes till eggs just set.
Garnish with sliced/halved cherry tomatoes and onion greens.
Cut and serve Bread Boats filled With Spinach, Eggs & Del Monte Sandwich Spread immediately.Serve Bread Boats Filled With Spinach, Eggs And Sandwich Spread along with Hot Masala Chai or Espresso Coffee  and Fresh Fruit Bowl for a lovely breakfast or brunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/2-Main-Bread_boats_filled_with_spinach_eggs_Del_Monte_Sandwich_spread_3.jpg, 12
Ingredients: salt,arhar dal (split toor dal),banana flower (vazhaipoo),black pepper corns,curry leaves,white urad dal (split),onion,bajra (seeds),turmeric powder,chana dal (bengal gram dal)

Vazhaipoo Bajra Adai Recipe - Banana Flower & Pearl Millet Dosa, 1/4 cup Arhar dal (Split Toor Dal),1/4 cup Chana dal (Bengal Gram Dal),1/4 cup White Urad Dal (Split),Salt - to taste,1 Onion - chopped,1 Banana flower (Vazhaipoo) - cleaned and chopped,1 tablespoon Whole Black Pepper Corns,3 sprig Curry leaves,1 teaspoon Turmeric powder (Haldi),1 cup Bajra (seeds), 210, Tamil Nadu, To begin making the Vazhaipoo Bajra Adai Recipe, soak the dals and millet in water for at least 3 hours.Once the dals are soaked, grind them along with pepper and curry leaves to a coarse batter by adding little bit of water.The batter must be the same consistency of a dosa batter and not too runny.
Once all of it is ground keep, stir in the salt and keep the Bajra adai batter aside aside.Move ahead to clean the banana flower, take out the petals first and you will notice small white florets at the bottom, pluck them out.Keep a container with buttermilk ready in order to add the used florets.
From each banana floret, the stamen (kaalan) and the thin white colored cover portions must be removed and should be soaked in the buttermilk.Once u have done removing all the florets, drain the buttermilk and chop the florets into small pieces.Heat a kadai with oil, add onions and saute till they turn translucent.
Add chopped florets, sprinkle with salt and turmeric and saute until the florets are cooked.Add these sautéed Banana Flower into the Bajra Adai batter and mix well to combine.Heat a dosa tawa, once it becomes hot, use a ladle to take little batter and pour it in the center and spread it in concentric circles with the back ladle to form a thin Adai.Drizzle oil around the Banana Flower Bajra Adai cook until the Adai is crisp and golden brown on both sides.Serve the Vazhaipoo Bajra Adai Recipe along with Coconut chutney and Sambar to make it a wholesome high protein meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/9-oct/_Vazhaipoo_Bajra_Adai_Recipe_Banana_Flower__Pear_Millet_Crepe-9313.jpg, 10
Ingredients: tomato,chicken (preferably bs),cumin powder (jeera),ginger,salt,potato (aloo),green peas (matar),cloves garlic,carrot,water,red chilli powder,onion,gingelly oil,lemon,tamarind paste,black pepper powder,coriander powder,green chillies

Spicy & Tangy Goan Chicken Stew Recipe With Vegetables, 2 Potato (Aloo) - peeled and diced,1 tablespoon Lemon juice,1 tablespoon Coriander Powder (Dhania),1 tablespoon Black pepper powder,Water - as required,500 grams Chicken - (preferably with bones),4 tablespoons Tamarind Paste,Salt - to taste,1 Tomato - finely chopped,4 Green Chillies - slit,1 teaspoon Red Chilli powder,2 Carrots (Gajjar) - chopped,1 Onion - finely chopped,1/3 cup Green peas (Matar),6 cloves Garlic - finely chopped,1-1/2 teaspoon Cumin powder (Jeera),1 tablespoon Gingelly oil,1 inch Ginger - finely chopped,1 teaspoon Salt, 55, Goan Recipes, To begin making the Goan Chicken Stew recipe, firstly wash the chicken pieces well.To marinate the chicken, in a mixing bowl , add red chilli powder, salt, lime juice and chicken pieces.
Mix well and let it sit inside the fridge for 1 hour.In a small bowl, dissolve the tamarind paste in 1-1/2 cups of water and keep aside.The next step is to make the tangy masala for the Chicken Stew.In a large wok, heat oil on medium heat, add finely chopped ginger and garlic pieces and cook for 2 minutes until raw smell is gone.
Add finely chopped onions and green chilies cook till onions turn translucent.
this will take about 5 minutes.
Once the onions have softened, add the tomatoes and saute until it softens.Next add marinated chicken pieces and saute for about 5 minutes until the chicken is partially cooked.At this stage, add chopped carrots and potatoes and mix well.
 Add the spice powders - coriander powder, cumin powder, pepper powder and salt to taste.Stir well for a few minutes.Finally, add the green peas, tamarind water and any additional water and mix well.
Cover the Goan Chicken Stew recipe and cook until chicken and vegetables are fully cooked.
This will take a good 20 minutes to cook the chicken well.
Once the Chicken Stew is done, check the salt and spices and adjust to suit your taste.
Turn off the heat.Serve Goan Chicken Stew with Goan Style Sana Recipe (Soft Steamed Rice Cakes) or hot steamed rice for a perfect weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Goan_Chicken_Stew.jpg, 18
Ingredients: turmeric powder,salt,ginger,green chilli,asafoetida,green crush,red chilli powder,water,curd,dry red chillies,oil,cumin seeds,gram flour

 Pitor Ki Sabzi Recipe,  oil - as per use, 1 teaspoon cumin seeds, 1 teaspoon red chilli powder, 1 teaspoon ginger - grated, 2-1 / 2 cup water, 1/2 teaspoon green Chilli - chopped, 1 Tablespoon oil, 3/4 teaspoon green - crush, 1/2 cup curd - well beat, asafoetida, 200 grams curd - beat, 2 dry red chillies,1-1 / 2 cup gram flour, salt - as per taste, 1/2 teaspoon turmeric powder, 90, Rajasthani, To make Pitor vegetable recipe, we will first make Pitor.
In a large bowl, add gram flour, curd, water, ginger, green chilli and mix well.
Make the batter.
Heat the oil in a pan.
Add cumin seeds and let it splutter.
After tempering, add asafetida and mix.
Now add gram flour mixture and keep stirring so that there are no lumps.
Cook until thickened and then turn off the gas.
Now take this gram flour mixture in a plate.
Keep in mind that grease the plate thoroughly with oil or ghee.
Keep it aside for 1 hour and after cooling, grind it to a square.
Now heat oil in a pan.
Add Pitor to it and cook till it becomes brown and crisp.
Remove and keep aside.
Now to make curry, add yogurt, red chilli powder, turmeric powder, coriander powder and mix well.
Heat oil in a pan.
After the oil is hot, add cumin seeds and let it splutter.
Now add dry red chilies and cook for 10 seconds.
Now add green chilies and cook it for 10 seconds.
Reduce the flame and add the curd mixture.
Keep stirring and cook for 3 to 4 minutes.
Now add water and let it boil.
Add salt and cook for 15 minutes.
Now add Pitor to it and cook it for the next 3 to 4 minutes.
Turn off the gas and serve.
Serve Pitor Ki Sabzi along with Burani Raita and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Pitor_Ki_sabzi.jpg, 13
Ingredients: tomato,turmeric powder,salt,red chilli powder,ginger garlic paste,dry red chillies,onion,oil,asafetida,coriander powder,arbi,green chillies,garam masala powder

Arbi Tomato Onion Sabzi (Recipe in Hindi) with Tomato Onion Arbi Vegetable Recipe, 12 arbi - finely chopped, 3/4 teaspoon coriander powder, oil - as per use, asafetida - a pinch, 1 onion - chopped, 3/4 teaspoon turmeric powder, 2 green chillies - finely chopped, 2 tomatoes - chopped, 3/4 teaspoon Red chili powder, 2 dry red chillies, salt - as per taste, 3/4 teaspoon garam masala powder, 1 teaspoon ginger garlic paste, 55, North Indian Recipes, To make tomato onion curry arabi vegetable, first wash and soak the arbi in salted water for 10 to 15 minutes.
Drain and wash again.
Dry it Now heat oil in a pan.
Add arbi to it and cook till it becomes golden.
Remove it on a paper towel and keep it aside.
Heat a little more oil in the same pan.
Add dry red chillies, asafetida, ginger, garlic paste and cook for 1 minute.
Now add onion and cook till the onion becomes soft.
Add turmeric powder, red chili powder, salt, coriander powder and garam masala powder.
After 1 minute add tomatoes and green chilies and cook it for 3 minutes.
Now add arbi to it and mix well.
Cover the pan and cook it for 6 to 8 minutes.
Serve hot.
Serve the tomato onion arbi vegetable along with boondi raita and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aarti_Sharma/Arbi_in_fries_style.jpg, 13
Ingredients: cashew nuts,ghee,sugar (you can you like sweet),coconut,milk,cardamom (elaichi) podsseeds cinnamon powder flavour,cashew nuts decoration,gram flour (besan),cocoa powder

Chocolate Flavoured 7 Cup Burfi Recipe, 1-3/4 cup Sugar - (you can use 2 cups if you like it very sweet),1 cup Ghee,1 cup Milk,1/2 cup Cocoa Powder,1/2 cup Cashew nuts - powdered,1 cup Gram flour (besan),1 cup Fresh coconut,Cashew nuts - Handful for decoration,Cardamom (Elaichi) Pods/Seeds - crushed or cinnamon powder for flavour (optional), 70, North Indian Recipes, To begin making the Chocolate 7 Cup Burfi recipe, first grease a baking pan or a steel plate with ghee.Mix all the ingredients in a large non stick pan/ wok and place it on medium heat.Stir to mix all the ingredients together.
Remove lumps if any using the back of the spoon.Cook the mixture on low to medium flame, stirring continuously.Cook till the mixture thickens and comes together as one mass (about 25-30 minutes).Take out the mixture into the greased plate and press with the back of the spoon or use a foil to spread it uniformly and level the surface.With a sharp knife etch square or diamond shapes in the mixture.Place cashew nuts halves or pieces in the centre of each piece and press.Cool completely and then cut into pieces.Store in an airtight container.
Refrigerate if keeping for a longer duration.Serve Chocolate Flavoured 7 Cup Burfi as a dessert after a simple and delicious meal of South Indian Style Vegetable Kurma, Steamed Rice and Elai Vadam., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Chocolate_flavoured_7_cup_Burfi.jpg, 9
Ingredients: tomato,turmeric powder,salt,ginger,fennel,red chilli powder,green chutney,curd,oil,coriander powder,bay leaves,cabbage

Saunf Wali Hari Gobi Sabzi (Recipe In Hindi),  oil - as per use, 1/2 cup green chutney, 1/2 cup curd,1 cabbage - chop, red chili powder, 2 bay leaves, 1 teaspoon fennel, 1 teaspoon coriander Powder, salt, 1/2 teaspoon turmeric powder, 2 tomatoes - finely chopped, 1 ginger, 50, North Indian Recipes, To make fennel green cabbage vegetable, firstly make green chutney (coriander mint chutney).
Keep it aside.
Heat oil in pan.
Add fennel, ginger, bay leaves and cook for 10 seconds.
Now add tomatoes, turmeric powder, coriander powder, red chili powder and mix.
Now add curd, green chutney and salt.
Mix well.
Now add cabbage and mix it.
Cover the pan and cook until the cauliflower is cooked.
It will take 5 to 8 minutes.
After cooking, turn off the gas and serve.
Serve the fennel green cabbage with pudding dal and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Saunf_Wali_Hari_Gobi_Sabzi_Cauliflower_Curry_with_Fennel_Mint_Chutney-4.jpg, 12
Ingredients: tomato,kabuli chana (white chickpeas),white urad dal (split),onion,cumin seeds (jeera),rajma (large kidney beans),salt,arhar dal (split toor dal),green chilli,black urad dal,garam masala powder,red chilli powder,pink masoor dal (split),green moong dal,kasuri methi (dried fenugreek leaves),yellow moong dal (split),ginger,ghee,ginger garlic paste,cinnamon stick (dalchini),coriander powder,masoor dal

Navrang Dal Recipe ( Spicy Mixed Lentils), 1 Tomato - finely chopped,1 teaspoon Red Chilli powder,1 Onion - finely chopped,1 tablespoon Ginger Garlic Paste,1 tablespoon Arhar dal (Split Toor Dal) - (soak for 20 minutes),Salt - to taste,2 tablespoons Rajma (Large Kidney Beans),2 tablespoons Black Urad Dal (Whole),1/4 cup Yellow Moong Dal (Split) - (soak for 20 minutes),2 tablespoons Pink Masoor Dal (Split),2 teaspoons Garam masala powder,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),2 tablespoons White Urad Dal (Split),1 Green Chilli - slit,2 tablespoons Masoor Dal (Whole),2 teaspoons Coriander Powder (Dhania),1 inch Ginger - cut to julienned for garnish,1 teaspoon Cumin seeds (Jeera),1 Cinnamon Stick (Dalchini),2 tablespoons Green Moong Dal (Whole),2 tablespoons Kabuli Chana (White Chickpeas),2 tablespoons Ghee, 40, North Indian Recipes, To begin making Navrang Dal (spicy Mixed Lentils) Recipe soak all the dals except split moong and toor dal overnight.
In the morning pressure cook everything together till it's cooked.
Mash the cooked dal gently and keep it aside.Heat a big wok on medium flame, pour oil or ghee, a stick of cinnamon and cumin seeds and let it splutter.To this add the onions and sauté till it turns light brown.Add the ginger garlic paste and cook until the raw smell of the paste goes away.Now add the chopped tomatoes and slit green chilli and cook until the tomatoes are half done.Add the coriander, red chilli, and garam masala powder and give it a mix and cook until the ghee or oil separates out.Now add the cooked mashed dal to this, season with salt, add the required amount of water and let it simmer for ten minutes.Now gently crush the kasuri methi between your palms and put it over the dal.Bring it to a boil, switch off the flame and garnish with the ginger julienned.Your Navang Dal is ready to be served, serve it with Laccha Paratha or Peas Pulao for a weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Navrang_Dal_spicy_Mixed_Lentils_Recipe.jpg, 22
Ingredients: tomato,salt,elephant yam (suransenairatalu),ginger,cumin powder (jeera),green chilli,red chilli powder,cloves garlic,curd,kebab masala store bought.,onion,coriander powder,turmeric powder,garam masala powder,sunflower oil

Suran Kebab Masala Recipe - Yam In Tomato Onion Gravy, 3/4 cup Homemade tomato puree,1 inch Ginger - pounded,1 teaspoon Cumin powder (Jeera),Salt - to taste,2 teaspoons Red Chilli powder,1/2 teaspoon Garam masala powder,2 Onions - finely chopped,2 tablespoons Curd (Dahi / Yogurt),6 cloves Garlic - pounded,1/4 teaspoon Turmeric powder (Haldi),1 Green Chilli - pounded,300 grams Elephant yam (Suran/Senai/Ratalu),2 tablespoons Kebab Masala - store bought.,2 teaspoons Coriander Powder (Dhania),Sunflower Oil - as required, 30, North Indian Recipes, To begin making the Suran Kebab Masala Recipe, firstly peel the yam and cut into 1 inch cubes.
Wash the suran well and drain the water.
Pat dry the suran with absorbent paper.Transfer the suran pieces to a bowl, along with salt and kebab masala.
Mix and coat all the pieces well.
Allow to sit for 10 minutes.
Heat oil in a heavy bottomed pan, on medium heat to deep fry the Suran Kebabs.
Gently slide the Suran pieces from the side of the kadai and deep fry until crisp nd golden brown, stirring occasionally.
This will take about 8-10 minutes.
Drain the Suran Kebabs on absorbent paper and set aside.
Now, in a pressure cooker add 1 teaspoon of oil and heat this on medium flame.Add finely chopped onions, saute till golden brown, for about 4-6 minutes.
Next add ginger, garlic and green chilli paste.
Mix well.At this stage, add red chilli powder and tomato puree.
Cook well until oil separates.
This will take about 3 to 4 minutes.Now add all the other dry masala powders including turmeric powder, coriander powder, cumin powder, garam masala powder and stir well.
Let it cook for about 2 minutes.After 2 minutes, add the Suran Kebabs to this gravy, along with curd and salt.
Mix everything well.Add water to adjust the consistency.
Pressure cook for 2 whistles and allow the pressure to release naturally.Open the cooker, give it a stir and garnish with coriander leaves.
Serve Suran Kebab Masala Recipe along with Palak Raita, Panchmel Dal and Phulka for a weekend meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/varshajchhabria-gmail.com/Suran_Kebab_Masala_1600.jpg, 15
Ingredients: cashew nuts,dark chocolate lindt,cheese,britannia,poha (flattened rice),jaggery,strawberries,sugar,badam (almond),barnyard millet,hung curd (greek yogurt) ( full fat yogurt strained on cheesecloth),chocolate pearls

No Bake Poha & Millets Chocolate Tart With Strawberry Cheese Recipe, Chocolate pearls - for garnish,1/2 cup Cashew nuts,50 grams Dark chocolate - lindt,3/4 cup Jaggery - grated,10 Strawberries - pureed,1/4 cup Sugar,1/2 cup Barnyard Millet,1/2 cup Badam (Almond),150 grams Britannia Cream Cheese,1/2 cup Hung Curd (Greek Yogurt) - (1/2 cup full fat yogurt strained overnight on a cheesecloth),1 cup Poha (Flattened rice), 360, Fusion, To begin with No Bake Poha & Millets Chocolate Tart With Strawberry Cheese, dry roast poha, barnyard millet, almonds and cashew-nuts in a cast iron pan separately.
Once done, let it cool down completely.In a mixer, take poha and barnyard millet together and powder them both finely.
To this fine powder add the nuts and start pulsing.
Halfway through, add the jaggery and melted chocolate and pulse again until the mixture comes together.Transfer the mixture to the tart pan with a removable bottom, press it down tightly.
Cling wrap and refrigerate it for a minimum of 2-3 hours.The next step is to prepare the filling.
Mix curd cheese and cream cheese together and whisk it until it becomes soft and fluffy.
To this fluffy cheese, add pureed strawberry and whisk the mixture again until it turns smooth.Remove the tart from the refrigerator and pour the strawberry cheese on top.
Tap the pan for the cheese to settle.
Cling-wrap and refrigerate for about 4-5 hours more for the cheese to set.After 4-5 hours, remove the tart from the refrigerator.
Slowly remove the bottom by pushing it from the bottom, the outer ring will slip through your left hand.Remove the tart onto a serving plate, drizzle chocolate sauce and decorate it with strawberry and chocolate pearls.Serve the No Bake Poha & Millets Chocolate Tart With Strawberry Cheese as a Dessert after your weekend dinner party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Priya_Srinivasan/No_Bake_Poha__Millets_Chocolate_Tart_with_Strawberry_cheese_filling.jpg, 12
Ingredients: ginger,banana skin,tamarind water,mustard seeds,rice,red chilli powder,cloves garlic,curry leaves,turmeric powder

Aratikaya Masala Pulusu Recipe - Raw Banana Stir Fry, 1 tablespoon Red Chilli powder,1 tablespoon Rice,1/2 teaspoon Turmeric powder (Haldi),1 Raw Banana - skin peeled and cut into small cubes,4 cloves Garlic,1 teaspoon Mustard seeds,1 inch Ginger,1/2 cup Tamarind Water,1 sprig Curry leaves, 35, Andhra, To begin making the Aratikaya Masala Pulusu Recipe, peel the skin off the raw banana and cut them into small pieces.
Keep water over a saucepan and bring it to boil.Add the chopped raw banana, turmeric powder, salt and boil for about 10 minutes.Strain the water and keep the banana aside.
Grind ginger, garlic and rice with little water to a coarse paste and keep it aside.Heat a kadai with oil, add the mustard seeds and allow it to splutter for few seconds.Add the curry leaves and let it crackle for 10 seconds and add cooked raw banana along with the ground paste.
You can add red chilli powder and salt also and give it a stir.Once that is done, add the tamarind water and leave it simmer for 5 minutes until the water is all evaporated.Serve the Aratikaya Masala Pulusu Recipe with Steamed Rice and Dosakaya Pappu Recipe to create a satisfying meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Aratikaaya_Masala_Pulusu_Recipe_Raw_Banana_Stir_Fry_Recipe.jpg, 9
Ingredients: saffron,fennel,rice,cinnamon,salt ghee,milk,cumin seeds

 Kashmiri Kesar Pulao Recipe,  as per taste, 1/4 tsp saffron,1-1 / 2 cup rice, 1 inch cinnamon, salt - 2 tbsp ghee, 2 long, 1/2 tsp fennel, 1/2 tsp cumin seeds, 2 tbsp milk, 25, Kashmiri, To make kashmiri saffron pulao recipe, first wash the rice and soak it in water for 15 minutes.
After 15 minutes, drain the water and keep it aside.
Pour milk in a saucepan and heat it for 1 minute.
Add saffron to it and keep it aside.
Heat the ghee in a pressure cooker.
Add cumin, fennel, cinnamon and long and cook till the cumin seeds crackle.
Now add rice, 3 cups of water, salt to taste, saffron milk and mix well.
Close the cooker and cook until 2 to 3 cities come.
Turn off the gas.
Let the pressure drain automatically.
Open, mix and serve cookers.
Serve the Kashmiri Saffron Pulao Recipe along with kashmiri rogan josh and lotus stem cutlet for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Saffron_Rice_Kesar_Pulao_Yellow_Rice_-5.jpg, 7