anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,coriander (dhania),ginger,mustard seeds,foxtail millet,sesame (gingelly) oil,carrot,curry leaves,white urad dal (split),lemon,peanuts (moongphali),turmeric powder,green chillies

Postal Millet Lemon Rice Recipe-Lemon Honey, 1 teaspoon White Urad Dal (Split),Salt - to taste,1 cup Foxtail Millet,1 inch Ginger - grated,1 teaspoon Mustard seeds,2 Green Chillies - finely chopped,Coriander (Dhania) Leaves - a small bunch finely chopped,1/4 cup Raw Peanuts (Moongphali),1 Lemon - juiced,1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves - roughly chopped,1/4 cup Carrot (Gajjar) - chopped,1 tablespoon Sesame (Gingelly) Oil, 60, South Indian Recipes, To begin making the Lemon Millet Recipe, make sure you have some cooked millets ready.
It helps using a day old millet as the grains will be separated out well.
To cook millets, add the cup of millets in a pressure cooker, add 1-1/2 cups of water and pressure cook for couple of whistles.
Once cooked the millets should be grainy.Keep the remaining ingredients handy, as this recipe will be made in a jiffy.Heat oil in a heavy bottomed pan or kadai, add the mustard seeds, the urad dal and peanuts.
Allow them to crackle and the dal and the peanuts to get roasted well until it gets a golden brown color.
Do this on low to medium heat else they will get brown faster than you want them to and the peanuts will remain raw.Once the dal is golden brown and roasted, add the curry leaves, ginger, green chillies, turmeric powder and stir for a few seconds.Add carrots and saute for about a minute or two, till the carrots are softened.Once the carrots are softened, add the cooked foxtail millet, sprinkle some salt and give it a good stir until all the ingredients have combined well and the millets gets well coated.
Turn the heat to low, cover the pan and allow the lemon millet to steam along with the seasonings for a couple of minutes.After a couple of minutes, squeeze the lemon juice and give the millet a good stir.
Check the salt and spice levels and adjust to suit your taste.Turn off the heat and stir in the chopped coriander leaves and serve.Serve Foxtail Millet Lemon Rice Recipe along with Elai Vadam Recipe and tomato onion raita, or plain yogurt., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Healthy_Vegetarian_Foxtail_Thenai_Millet_lemon_rice_recipe-1.jpg, 13
Ingredients: cashew nuts,baking powder,wheat flour,bananas,wheat bran,salt,eggs,milk,baking soda,maple syrup (or ),vanilla,instant oats (oatmeal),sunflower oil

Banana Bran Muffin Recipe, 1 teaspoon Baking soda,1 teaspoon Baking powder,1/2 cup Wheat Bran,1 cup Milk,1 teaspoon Vanilla Extract,1/4 cup Maple syrup - (or honey),1/4 cup Cashew nuts - finely chopped,1 Whole Egg,1/2 cup Instant Oats (Oatmeal) - powdered,1 cup Whole Wheat Flour,1/4 cup Sunflower Oil,1 pinch Salt,2 Ripe Bananas, 40, Continental, To make Banana Bran Muffins, first preheat the oven to 180 C and prepare the muffin tray by lining it with cupcake-liners and greasing them lightly with vegetable oil.Sift all the dry ingredients flour, oats, bran, salt, baking powder and baking soda together in a bowl and whisk to combine.
Keep aside.In another bowl, mash the bananas well.
Add the egg, milk, oil, maple syrup, vanilla to the mashed bananas and whisk to combine for few minutes or till light and creamy.Pour the wet ingredients into the sifted flour mixture and stir to form a lump free smooth batter.
Add the chopped cashews and gently fold the batter to combine.Spoon equal amount of batter into the prepared muffin tray and bake for 15 minutes.
After 15 minutes insert a toothpick in the centre of the muffin, if it comes out clean then remove the muffins from the oven else bake for few more minutes.Allow the muffins to cool in the tray for few minutes before storing or serving.
Serve Banana Bran Muffins with a cup of masala chai or filter coffee for the evening Tea-time Snack or store in an airtight container in the fridge.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/Banana_Bran_Muffin_Recipe.jpg, 13
Ingredients: chenna ( recipe portions),pistachios,sugar,dates,butter,milk chocolate

Bengali Special Chocolate Sandesh Recipe (Chocolate Infused Cottage Cheese Dessert), 1 tablespoon Pistachios - finely chopped,1/2 cup Sugar - powdered,1 tablespoon Butter,1/4 cup Dates - pitted and cut lengthwise,100 grams Milk chocolate - chopped,2 cups Chenna (Homemade Cottage Cheese) - (2 recipe portions), 55, Bengali Recipes, To begin making the Bengali Special Chocolate Sandesh Recipe,click on the recipe link Chenna Recipe (Homemade Cottage Cheese | A High Protein Snack) to keep the paneer ready.
In a sauce pan add the butter and chocolate.
With heat on medium melt the chocolate stirring continuously.
Once the chocolate has melted turn off the heat and allow it to cool completely.
Keep aside.Once the chocolate has cooled cooled, in a stand mixer beat together the chocolate and cottage cheese until well combined.Heat a heavy bottomed pan on medium heat; add the above mixture and the chopped pistachios and stir continuously until it comes together like a ball of dough.
The dough will leave the sides of the pan; at this stage turn off the heat and allow the mixture to cool completely.
Keep aside.
The chocolate sandesh is ready to be shaped.Take a rolling pin, grease the surface with butter and place the sandesh mixture on the greased surface.
 Roll to make the sandesh flat evenly and shape them into a square.
 Cut the Chocolate Sandesh into equal size square pieces.
Press in the sliced dates on top of the Chocolate Sandesh and refrigerate in an airtight box to set for a couple of hours.Serve the Chocolate Sandesh as a festive sweet for Diwali Sweets, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Traditional_Bengali_Chocolate_Sandesh_Dates_Recipe-1.jpg, 6
Ingredients: mixed herbs (dried),milk,water,virgin olive oil,polenta,butter

Baked Polenta Fries Recipe, 1-1/2 cups Milk,1 tablespoon Extra Virgin Olive Oil,1-1/2 cups Water,1/2 cup Polenta,1 tablespoon Butter,1 teaspoon Mixed Herbs (Dried), 60, Continental, To begin making Baked Polenta Fries Recipes first heat a saucepan and add in the milk and the water.
Bring it to a boil and then add the polenta.Stir and cook till the water in the polenta evaporates and the polenta is cooked through.
This will take about 10 minutes.Add in the butter and mixed herbs and stir and switch the heat off.
Meanwhile grease a small baking tray 4 by 4 inch,  and arrange the polenta on the greased tray.
the polenta layer should be about half inch thick.
Cover with a cling film and place it in the freezer for an hour to chill and become firm.Preheat the Oven to 220 C .
Slice chilled and firm polenta into strips and line on a greased baking sheet.Brush olive oil on the top of the polenta fries and bake for 25 minutes till you get a nice golden brown crust on the polenta fries.
You can additional sprinkle some black pepper or red chilli flakes to give it a spice.Serve Baked Polenta Fries Recipes as an appetizer along with a continental party meal of Roasted Vegetable Lasagna Recipe  and Sweet Potato & Green Bean Salad ., https://www.archanaskitchen.com/images/archanaskitchen/Baked_Polenta_Fries_Recipe_8_1600.jpg, 6
Ingredients: salt,corn flour,red chilli powder paprika,beer,red chilli powder,soda,pizza,garlic powder,black pepper powder,flour (maida),prawns,sunflower oil

Beer Batter Prawns Recipe, 1 teaspoon Black pepper powder,2 cups Sunflower Oil - for deep frying,1/4 cup Corn flour,2 teaspoon Black pepper powder,3/4 cup Beer - chilled,3/4 cup All Purpose Flour (Maida),2 teaspoon Pizza seasoning,15 Prawns,1/2 teaspoon Salt,2 teaspoon Garlic powder,1/4 teaspoon Cooking soda,4 teaspoons Salt,1/2 teaspoon Red Chilli powder,1 teaspoon Red Chilli powder - or paprika, 50, Indian, To begin making the Beer Batter Prawns recipe, first let us clean the prawns.
Wash the prawns, discard the heads and devein.
Remove the cover by leaving the tip of tails intact.
Then make a slit on the back of the prawn till it sits flat.
It should look similar to a butterfly.Marinate the prawns by applying black pepper powder, red chilli powder and salt and keep aside for at least 30 minutes.Now let us make the beer batter.
Take a mixing bowl and add all purpose flour, cornflour and other powders.
Now add beer little at a time and whisk to make thick batter.
Add salt to taste and mix well.Now heat a kadai and add oil.Hold the prawn on the tail and dip it in the batter.
Drain away the excess batter and gently drop the batter coated prawn in oil.
Deep fry in batches till it turns golden brown for about 3-4 minutes by turning on both sides.
It is ready to be served.Serve Beer Batter Prawns along with other appetisers like Vegetarain Hariyali Malai Kebab and Crispy Chicken Pakoda for your house parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/rakshak/Beer_Batter_Prawns.jpg, 12
Ingredients: tomato,yellow bell pepper (capsicum),red bell pepper (capsicum),ginger,cumin powder (jeera),salt,paprika powder,cloves garlic,virgin olive oil,tomato skin,onion,black pepper corns ground,eggs,chives,dried oregano

Menemen Recipe - Turkish Style Egg Scramble With Bell Peppers, 1/2 Red Bell pepper (Capsicum) - finely chopped,1/2 Yellow Bell Pepper (Capsicum) - finely chopped,1 teaspoon Cumin powder (Jeera),Salt - to taste,2 sprig Chives - finely chopped,4 cloves Garlic - finely chopped,1 teaspoon Black pepper corns - ground,1 Onion - finely chopped,Extra Virgin Olive Oil - for cooking,2 Tomatoes - blanched and skin peeled and chopped,1/2 cup Homemade tomato puree,1 inch Ginger - finely chopped,2 teaspoon Paprika powder,4 Whole Eggs,1 teaspoon Dried oregano, 35, Middle Eastern, To begin making the Menemen Recipe - Turkish Style Egg Scramble With Bell Peppers, we will chop all the ingredients and keep it ready.Blanch the tomatoes in a sauce pan with hot water, blanch it for 30 seconds until the tomatoes skin cracks open.Drain the water, wash the tomatoes under running water to make it cool down.
Peel off the skin and chop the tomatoes into small pieces and keep it ready.Heat a sauce pan on medium heat, drizzle some oil, once it is hot enough, add in chopped ginger and garlic and saute till it softens.Add in chopped onions as well, keep sautéing till the onions have turned slightly brown.
Add yellow and red bell peppers and saute well till it is lightly crunchy.Once that is done you can add the blanched tomatoes and saute for another 2 minutes.Add in the tomato puree as well, along with spice powders like paprika powder, oregano, pepper powder, cumin powder and salt.Give it a mix and cook low heat until the tomatoes are well cooked.
Break in the eggs one by one.Do not disturb the egg for a few seconds.
Later using a spatula lightly move the eggs and let the mix through the tomato mixture.
You can even move the skillet around and cook the eggs in low heat till it is soft and cooked.Once the Turkish Menemen is done you can serve it hot by sprinkling some chopped chives on top.Serve the Menemen Recipe - Turkish Style Egg Scramble With Bell Peppers along with a freshly baked Focaccia bread, some fresh fruits and a Coffee by the side for your Morning Breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Turkish_Style_Menemen_With_Bell_peppers_RecipeEgg_Scramble_1600.jpg, 15
Ingredients: salt,cumin powder (jeera),spinach,mixed herbs (dried),milk,cloves garlic,virgin olive oil,basil leaves (torn ),pepper,britannia cheese block,grams penne pasta other pasta

Pasta In Spinach Basil Sauce Recipe, 1 tablespoon Mixed Herbs (Dried),Basil leaves - few sprigs (torn roughly),1 teaspoon Cumin powder (Jeera),2 slices Britannia Cheese Block,300 Grams Penne pasta - or any other pasta of your choice,1 cup Milk,4 cloves Garlic - finely chopped,Salt and Pepper - to taste,3 cups Spinach - chopped,1 teaspoon Extra Virgin Olive Oil, 50, Italian Recipes, To begin making the Pasta In Spinach Basil Sauce Recipe, cook the pasta in water along with a little salt until it is al dente.
Once it is cooked, rinse it under cold water and drizzle it with a little oil to prevent it from becoming stuck to each other Heat 1 teaspoon Olive Oil in a pan.
Once the oil is hot, add finely chopped Garlic and saute it for a few seconds.
Once it is done, add the chopped spinach, salt to taste, pepper powder and cumin powder.Let it cook till the spinach wilts down or becomes soft.
Once done, switch off the heat and keep it aside to cool down.
Now, add the cooked Spinach, Milk, Basil Leaves, Britannia Cheese Slice in a blender and blend it to make a smooth puree out of it.
Keep it aside.Next, Heat olive oil in a heavy bottomed pan.
Once the oil is hot, add cooked Pasta, Mixed Herbs, Spinach Basil Puree into the pan and mix it well.
Let the Pasta In Spinach Basil Sauce  cook for 4 to 5 minutes until the pasta get well coated and get a nice creamy consistency and then switch off the heat.The Pasta In Spinach Basil Sauce is ready to be served.Serve Pasta In Spinach Basil Sauce Recipe along with Harissa Roasted Carrot Pizza With Pomegranate Sauce & Greek Yogurt Recipe and Pineapple Carpaccio Recipe for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Penne_Pasta_Recipe_in_Spinach_Basil_Sauce_8_1600.jpg, 11
Ingredients: salt,red bell pepper (capsicum),ginger,corn flour,paneer,sesame (gingelly) oil,soy sauce,spring onion (bulb greens),tomato ketchup,garlic,green bell pepper (capsicum),red chilli sauce,thai red chilli (birds eye chilli)

Chilli Paneer Recipe -Indo Chinese, 2 Thai Red chilli (Birds Eye Chilli) - slit,1/4 cup Green Bell Pepper (Capsicum) - sliced,1/4 cup Red Bell pepper (Capsicum) - sliced,1 tablespoon Soy sauce,Salt - to taste,1 teaspoon Garlic - finely chopped,2 teaspoons Ginger - finely chopped,1 tablespoon Sesame (Gingelly) Oil,1 tablespoon Tomato Ketchup,1 teaspoon Red Chilli sauce,1 tablespoon Corn flour,1/2 cup Spring Onion (Bulb & Greens) - chopped,200 grams Paneer (Homemade Cottage Cheese) - cut in cubes, 40, North Indian Recipes, To begin making Chilli Paneer Recipe, mix corn flour with ¼ cup of water.
Stir in the soya sauce, ketchup, chilli sauce and salt into the corn flour mixture.Heat oil in a wok or frying pan on high heat; add garlic, ginger, thai red chillies, spring onions and stir fry for a few seconds.
Add in the bell peppers and sauce on medium heat until tender.Once the peppers are tender, stir in the corn flour mixture to the above and cook for a few minutes until the chilli sauce thickens.At this stage stir in the paneer cubes, turn the heat to high and saute for a few minutes until well combined with the sauce.Garnish the chilli paneer with spring onion leaves and extra green chillies if you like it spicy.Serve the Chilli Paneer along with other Indo Chinese Dishes like a Chilli Coriander Fried Rice and Roasted Eggplant in Szechuan Sauce., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Appetizers/Chilli_Paneer_-_Hot_and_Spicy_Cottage_Cheese.jpg, 13
Ingredients: salt,cumin powder (jeera),ginger,paprika powder,virgin olive oil,kabuli chana (white chickpeas),parsley leaves,sesame seeds (til seeds),beetroot,wheat bread crumbs,wheat pita bread

Beetroot Falafel With Pita Bread Recipe, 2 tablespoon Parsley leaves,1/2 teaspoon Cumin powder (Jeera),1/4 cup Whole Wheat Bread crumbs,Salt - to taste,3 tablespoon Sesame seeds (Til seeds),4 Whole Wheat Pita Bread - toasted,1 teaspoon Paprika powder,1 teaspoon Ginger - grated,1 teaspoon Extra Virgin Olive Oil,Extra Virgin Olive Oil - as required,1 1/2 cup Kabuli Chana (White Chickpeas) - boiled,300 grams Beetroot - peeled and roughly grated, 40, Middle Eastern, To begin with the Beetroot Falafel Recipe first, in a blender add beetroot, boiled chickpeas, ginger, paprika powder, parsley leaves,jeera powder.
sesame seeds, salt, and some olive oil, blend them nicely.Keep the beetroot mixture aside and see to that the consistency is smooth.Now mix the bread crumbs with the beetroot mixture and leave it for 10 minutes.Make medium size balls out of the beetroot mixture and flatten them slightly.In a Cast Iron Skillet, heat some olive oil to fry the Falafel.
Take 2 -3 falafel balls and add them to the oil once the oil gets heated.Allow the Beetroot Falafel balls to cook and make sure that the balls turn golden brown.Remove the balls from the oil and remove the excess oil by placing them on a tissue paper.Repeat the same for other balls as well.Now for the Pita Bread, you can click on our link to know how to make them.Serve Beetroot Falafel With Pita bread and drizzle some Tahini Sauce on top andCharred Corn And Radish Salad on the side., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Lebanese_Beetroot_Falafel_with_Pita_Bread.jpg, 11
Ingredients: green chillies,salt,ginger,cumin powder (jeera),amchur (dry mango powder),chaat masala powder,mint leaves (pudina),cloves garlic,sweet chutney (date tamarind),coriander (dhania) leaves,onion,lemon,green chutney (coriander mint),tawa paratha,kala chana (brown chickpeas)

Chatpata Kala Chana Pakora Roll / Frankie Recipe, 1/4 cup Green Chutney (Coriander & Mint) -,1/2 teaspoon Cumin powder (Jeera),2 sprig Coriander (Dhania) Leaves - finely chopped,1/2 cup Pickled onions,Salt - to taste,Chaat Masala Powder,1 inch Ginger - finely chopped,1/2 teaspoon Amchur (Dry Mango Powder),1/2 cup Kala Chana (Brown Chickpeas),2 Green Chillies - finely chopped,1 Onion - finely chopped,1/2 teaspoon Lemon juice,3 cloves Garlic - finely chopped,4 Tawa Paratha,1/4 cup Sweet Chutney (Date & Tamarind),1 teaspoon Chaat Masala Powder,2 sprig Mint Leaves (Pudina) - finely chopped, 40, Indian, To begin making the Chatpata Kala Chana Pakora Roll Recipe, we will first make the Kala Chana Pakoras.
To make the Kala Chana PakorasWash and soak the kala chana overnight in a bowl of water.
Next morning, transfer the kala chana and the water into the pressure cooker and pressure cook on medium flame for 30 minutes.
Turn off the flame and allow the pressure to release naturally.
Once the pressure has released, drain the water and transfer the kala chana into a mixing bowl.
Mash the cooked kala chana with your fingers, to this bowl add the chopped onion, ginger, garlic, green chilli, coriander leaves, mint leaves, lemon juice  and the dry masalas- salt,  chaat masala, amchur, cumin powder and finally add besan.Mix well and bring the Kala Chana Pakora mixture together.
Heat a kuzhi paniyaram pan on medium heat, add very little oil in each of the cavities, drop a tablespoon of the Kala Chana Pakora mixture in each of those cavities and cook for 3-4 minutes.Flip on the other side and cook till the Kala Chana Pakora turns brown in colour.Remove the Kala Chana Pakora from the paniyaram pan and place it on a plate with absorbent paper to drain the excess oil.
To assemble the Chatpata Kala Chana Pakora RollKeep the elements ready Tawa Paratha - Tawa Paratha Recipe - Plain ParathaPickled Onions - Pickled OnionsGreen chutney - Green Chutney RecipeMeetha Chutney - Date and Tamarind Chutney RecipeTo make the Chatpata Kala Chana Pakora Roll Recipe, place a tawa paratha on the working counter, slather some green chutney and date and tamarind chutney, crumble two kala chana pakoras and place it in the center horizontally, next top with some pickled onions sprinkle some chaat masala and wrap the roll from both the edges.
 Serve Chatpata Kala Chana Pakora Roll Recipe for a weekend lunch along with Cabbage, Spinach, Pomegranate Slaw with Lemon Dressing Recipe, Zucchini Parmesan Fritters Recipe and Strawberry Mojito Recipe.Finish this meal with a cooling Peach Sorbet Recipe with Pineapple Puree as dessert.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Chatpata_Kala_Chana_Pakora_Roll_Recipe_.jpg, 15
Ingredients: salt,red chilli powder,gram flour (besan),colocasia root (arbi),coriander powder,rice flour,turmeric powder,sunflower oil

Seppankizhangu Roast (South Indian Style Arbi Fry) Recipe, 2 teaspoon Rice flour,Salt - to taste,500 grams Colocasia root (Arbi),1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,Sunflower Oil - to cook,1 teaspoon Turmeric powder (Haldi),2 teaspoon Gram flour (besan), 55, South Indian Recipes, To begin making Seppakizhangu Roast (South Indian Style Arbi Fry) Recipe, take the arbi and pressure cook them with enough water for 1 whistle.
Switch off the heat and release the pressure, this will avoid the overcooking of arbi.
Now peel the skin of the arbi, cut each one of them into 2-3 pieces and keep it aside.Take a big bowl, add all the dry ingredients except oil and mix well.Now add the arbi mix it lightly to coat all the vegetable with spices.
Marinate the arbi/ colocasia in this mix for 20 minutes.Heat oil in a pan on medium heat, add the marinated arbi and give it a gentle stir.Let the arbi cook and get roasted in medium heat, occasionally give it a gentle stir.Serve the Seppakizhangu Roast (South Indian Style Arbi Fry) Recipe with Steamed Rice and Rasam.
This also makes a great combination with hot Phulkas or Chapatis., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Seppakizhangu_Roast_South_Indian_Style_Arbi_Fry_1.jpg, 8