anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,rosemary,eggs,bagel,milk,broccoli stems,pepper,button mushrooms,butter,dried oregano

Mushroom And Scrambled Egg Bagel Sandwich Recipe, 1 cup Button mushrooms - sliced,1 Whole Egg,2 tablespoon Milk,Salt and Pepper - to taste,1 tablespoon Butter,1 teaspoon Rosemary,1 Bagel,2 tablespoons Fresh cream,Salt and Pepper - for seasoning,1/2 cup Broccoli - stems removed,1 teaspoon Dried oregano, 25, Continental, To begin making the Mushroom and Scrambled Egg Bagel Sandwich Recipe, we will saute the mushroom over a pan with oil.Saute until the water has all evaporated, sprinkle with salt and seasonings.
Mix well and cook till the mushrooms are done.
Keep it aside.In the same pan, add little oil and saute the broccoli until well cooked.
Whisk in the egg in a separate bowl with milk before adding it on to the pan.Add the milk along with other seasonings.
Use a spatula and scramble the egg.
Cook till the eggs are down.
Set aside to cook and mix it with cream.Cut the bagel into half, layer it with butter on either slice and toast them on a hot tawa pan till golden brown.To assemble, take the down side of the bagel first, add the scrambled egg on top and top it up with mushrooms and close it with the another slice.
Serve the Mushroom and Scrambled Egg Bagel Sandwich Recipe along with Espresso Coffee or Adrak Chai for your breakfast or for evening snacks., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mushroom_and_Scrambled_Egg_Bagel_Sandwich_Recipe.jpg, 10
Ingredients: pizza pasta sauce,basil leaves,cloves garlic,virgin olive oil,parmesan cheese,brinjal (baingan eggsplant) mm (lengthwise)

Italian Baked Eggplant in Tomato & Parmesan - Melanzane alla Parmigiana Recipe, 4 cloves Garlic - finely chopped,1 sprig Basil leaves - roughly torn,1 cup Parmesan cheese - grated,Extra Virgin Olive Oil - for cooking,3 Brinjal (Baingan / Eggplant) - cut into 5mm thick slices (lengthwise),3 cups Homemade Pizza And Pasta Sauce, 100, Italian Recipes, To begin making the Italian Baked Eggplant in Tomato & Parmesan, first slice the eggplants and soak it in water for 15 minutes.
This helps the eggplant to soften.Preheat the oven to 200 C.
In a sauce pan, add couple of tablespoon of olive oil and place it over medium heat.
Add the chopped garlic and saute for a few seconds.
Add the pasta sauce and and give it a brisk boil and turn off the heat.
You can also use a homemade pasta sauce recipe.
Once done, keep the pasta sauce aside.In a wide skillet, we will not grill the eggplant.
Heat olive oil in the skillet and place the eggplants in the skillet.
Cook the eggplants over medium high heat until cooked on both sides - it should get softened.
Once done, remove from the pan and keep aside.The final step is to bake the eggplants along with the pasta sauce and cheese.
Roughly tear the basil leaves into the pasta sauce and stir.
Check the salt and adjust to suit your taste.Layer a few eggplants at the bottom in an oven proof baking dish.
Spoon over the tomato basil pasta sauce over the eggplants and sprinkle some cheese.
Place another layer of eggplants over this and repeat the same process.
Finally pour the remaining sauce and cheese on the top and bake in the preheated oven for about 25 to 30 minutes until the cheese is golden brown in colour.Once done, remove from the oven and serve the Melanzane alla Parmigiana.Serve the Melanzane alla Parmigiana (Baked Eggplant in Tomato Sauce) warm along with a crusted bread, a Asian Watermelon Salad and a glass of wine for dinner., https://www.archanaskitchen.com/images/archanaskitchen/World_Pastas_Pizzas/Italian_Baked_Eggplant_in_Tomato_and_Parmesan_-_Melanzane_alla_Parmigiana_Recipe-1.jpg, 6
Ingredients: button mushrooms large,spinach,britannia cheezza,cloves garlic,virgin olive oil,britannia cheese asli pepper

Cheesy Stuffed Mushrooms With Spinach Recipe, 1 tablespoon Britannia Cheezza - grated,6 cloves Garlic - finely chopped,6 Button mushrooms - large,2 tablespoons Britannia Cheese Spread - Asli Pepper,3 cups Spinach - finely chopped,1 teaspoon Extra Virgin Olive Oil, 45, Continental, To begin making Cheesy Stuffed Mushrooms With Spinach Recipe we will first cook the spinach.Into a preheated pan add oil and once the oil is hot add  the finely chopped garlic and saute it for a few secondsAdd the chopped spinach and saute until the spinach wilts completely and most of the moisture is evaporated.
Do not add salt and cook the spinach, because if you do the spinach will release a lot of water and will take a long time for the moisture to evaporate.
 Once the spinach is cooked well and we have the right texture, turn off the heat and stir in the Britannia Asli Pepper Cheese Spreadz to give the sauted spinach a creamy consistency.
Keep aside.Preheat the oven for 15 minutes at 200 degrees Celsius.The next step is to prep the mushrooms.Remove the stem of the mushrooms and slide the knife to create a cavity to fill in the spinach.Use a tiny spoon and fill the spinach mixture into the mushrooms.
Sprinkle the grated Britannia Cheezza on top of each stuffed mushroom and arrange them on a baking tray.Grill it in the oven for 6 to 8 minutes until the mushrooms are done and the cheese has meltedRemove Cheesy Stuffed Mushrooms With Spinach from the oven and place these on the serving platter and serve hot.Serve Cheesy Stuffed Mushrooms With Spinach Recipe as an appetizer along with a party meal of Lavender Lemonade Cooler, Herbed Buttered Rice Recipe With Green Peas , Herbed Vegetables In Roasted Bell Pepper Sauce Recipe and   Apple Tart with Puff Pastry Recipe (Open Pie), https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Grilled_Stuffed_Mushroom_With_Cheesy_Spinach_Cheesy_Kitchen_Video_15_1_1600.jpg, 6
Ingredients: cheese pepper flavour prefered,salt,mixed herbs (dried),black pepper corns,red chilli powder,cloves garlic,virgin olive oil,onion,parsley leaves,button mushrooms,chicken breasts

Chicken with Creamy Mushroom Sauce Recipe, 1 tablespoon Mixed Herbs (Dried),1 tablespoon Extra Virgin Olive Oil,Parsley leaves - a handful,Salt - to taste,2 tablespoons Cheese spread - pepper flavour prefered,1 teaspoon Red Chilli powder,1 Onion - finely chopped,6 cloves Garlic - finely chopped,3 Chicken breasts,400 grams Button mushrooms - sliced,1/2 cup Fresh cream,1 tablespoon Whole Black Pepper Corns - coarsely pounded, 30, Continental, To begin making the Chicken with Creamy Mushroom Sauce Recipe, firstly wash and clean the chicken well.
Heat a grilling pan with oil, add garlic and onions and allow let it cook for until the onions become just about tender.
Add the mushrooms and saute the mushrooms for about a minute.
Add the chicken breast pieces, sprinkle some salt & cover the pan.
Allow the chicken to grill on the pan for about 5 minutes.
Keep turning the chicken around while it is cooking.
After 5 minutes, add the herbs, black pepper, red chilli powder, cream, cream cheese, salt and parsley.Toss well for 2 minutes on high heat.
Turn the heat to low, cover the pan and allow the Chicken with Creamy Mushroom Sauce to simmer for another 5 to 7 minutes until the chicken is cooked according to your liking.Once done, check the salt and spices and adjust to taste accordingly and turn off the heat.
Transfer the Chicken with Creamy Mushroom Sauce to a serving bowl and serve hot.Serve Chicken with Creamy Mushroom Sauce Recipe along with Herbed Brown Rice and Thai Raw Papaya Salad Recipe for a healthy weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Chicken_with_Creamy_Mushroom_Sauce_Recipe-1.jpg, 11
Ingredients: salt,wheat flour,cumin powder (jeera),coriander (dhania) leaves,virgin olive oil,green chilli ground paste,avocado,mint leaves (pudina),beetroot,sesame seeds (til seeds),ginger ground paste

Beet and Avocado Chapati Recipe, 2 cups Whole Wheat Flour - more for dusting,1/4 cup Coriander (Dhania) Leaves - chopped,1/4 cup Mint Leaves (Pudina) - finely chopped,1 teaspoon Cumin powder (Jeera),2 tablespoon Extra Virgin Olive Oil - more for cooking,Salt - to taste,1/2 Avocado - mashed,1/2 cup Beetroot - grated,2 tablespoons Sesame seeds (Til seeds),3 Green Chilli - ground to paste,2 teaspoons Ginger - ground to paste, 60, Indian, To begin making Beet and Avocado Chapati Recipe, into a mixing bowl, add Atta, cumin powder, sesame seeds, chili paste and ginger paste, coriander, mint, olive oil and salt, grated beetroot and mashed avocado.
Mix well to combine.
Bring it all together using your fingers or you can even use a dough hook on your stand mixer on a slow speed.Add some water if necessary and knead to a soft dough.
Rest the dough for 30 minutes.Knead the dough briefly and divide the dough into equal portions, you should be able to get around 14-16 medium sized chapati.Roll the portions into balls; flatten them with the palm of your hand.Dust the beetroot and avocado dough in flour and roll them out into thin circles to approximately 6 inches in diameter.
As you roll them out, you can keep dusting the dough in dry flour to prevent sticking when rolling them out.Continue the same process of rolling the dough out with the remaining balls.Method of Cooking the Beet and Avocado ChapatiPreheat a skillet and place  the rolled out dough on the skillet.
After a few seconds you will notice small air pockets popping out.
At this point flip the Beet and Avocado Chapati  and smear about 1/2 a teaspoon of oil and using a flat spatula and do a light pressing and turning motion to cook the Beet and Avocado ChapatiFlip the Beet and Avocado Chapati to the other side and press and turn in a similar way.
You will notice brown spots around the cooked Beet and Avocado Chapati.
Remove from heat and place on a flat plate.Serve Beet and Avocado Chapati Recipe with Punjabi Chana Masala and Masala And Plain Lacha Pyaz Recipe - Pickled Onions for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/BeetAvocado_chapathi.jpg, 11
Ingredients: wheat flour flour,ghee,coconut,cardamom (elaichi) podsseeds,gram dal (pottukadalai),sugar,sooji (semolina rava),rice flour,sunflower oil

Karigadab - Karnataka Style Karanji / Gujhiya Recipe, 1 cup Whole Wheat Flour - or all purpose flour,2 tablespoon Ghee - melted,1/4 cup Sooji (Semolina/ Rava) - fine variety,2 Cardamom (Elaichi) Pods/Seeds,1 handful Rice flour,1/2 cup Roasted Gram Dal (Pottukadalai),1/4 cup Dessicated Coconut,1/4 cup Sugar,Sunflower Oil - to deep fry, 90, South Indian Recipes, To prepare Karigadabu – Karnataka Style Karanji recipe, heat ghee in a Tadka pan.
Mix wheat flour, rice flour and semolina in a bowl.
Pour hot ghee to this flour and semolina mixture evenly.
Ghee bubbles up the flour where it comes in contact with it, so pour in the ghee slowly.
Mix with fingers after a minute.
The mixture will look like bread crumbs.
This will ensure you get nice flaky pastry once fried.Now add water to knead the pastry dough.
Let the dough be stiff and not too soft.
Knead it till the pastry dough is smooth.Cover the pastry dough with a damp cloth and let it rest till the filling is prepared.For the filling, powder fried gram, cardamom, and sugar in a Mixer Grinder.
To this mixture, add grated coconut and mix well.Now remove the damp cloth off the pastry dough.
Knead it again for a minute or two, and make small lemon sized balls.Take a ball of pastry dough and roll it into a very thin disk of around 4 inches diameter (around 2mm thick).
Keep the rest of the dough balls covered in damp cloth while doing this.Now place 1 tablespoon of sweet filling on one-half of the rolled pastry.
Brush the edges with water, using a pastry brush/finger.
Fold half of the pastry dough over the sweet filling on the other half to make a semi-circle.
Press the edges ensuring no gaps are left.Keep the prepared Karanji/Karigadubu on a plate and keep them covered with damp cloth until all the Karigadubus are prepared.
Otherwise, they will get dry and break.Press the edges with fork to give it a pattern and further secure the edges.
Repeat this with all the pastry dough balls by filling the sweet filling and securing it within.Heat the oil in a deep Kadai over medium heat.
Once the oil is hot drop karigadubu one by one and fry them on a medium heat till golden in color.Cool the Karigadabu completely before storing it in an air-tight container.Serve Karigadubu as an evening snack or as a dessert during Karnataka Style Festive meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Karigadubu__Karanji.jpg, 9
Ingredients: salt,wheat flour,black sesame seeds,virgin olive oil,dry yeast,caster sugar,flour (maida),sesame seeds (til seeds)

Turkish Pide Recipe - Crusty Bread with Sesame Seeds, 2 tablespoon Extra Virgin Olive Oil,Salt - to taste,1 tablespoon Black sesame seeds,1/2 cup Whole Wheat Flour,2 tablespoon Active dry yeast,1 tablespoon Sesame seeds (Til seeds),1/2 cup All Purpose Flour (Maida),2 teaspoon Caster Sugar, 85, Middle Eastern, To begin making the Turkish Pide Recipe - Crusty Bread, we will add both the flours, yeast, salt and sugar.Add little warm water at a time knead to make a smooth firm dough.Once it forms a dough, drizzle 1 tablespoon of olive oil and start mixing it again.Place the dough in the same bowl, cover the bowl and rest it in a warm place for 2 hours until the dough has doubled in size after the fermentation.Preheat the oven to 180 C.Drizzle oil on the baking tray and keep it ready.Divide the Turkish Pide dough into four equal proportions.Flatten each of the Turkish Pide portions onto the pan using your hands, brush it with olive oil on top and sprinkle with sesame seeds on the top.Place the Turkish Pide in the oven and for at least 20 minutes until the bread is done.
You will notice little browning on the top.Once done, remove from the oven and serve the Turkish Pide hot.Serve the Turkish Pide with a bowl of Beetroot hummus or with an array of mezze platter to enjoy it as your appetizer., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Turkish_Style_Pide_Recipecrusty_Bread_with_Sesame_Seeds_.jpg, 8
Ingredients: salt,water knead,wheat flour,virgin olive oil,sweet corn,spinach leaves (palak),del monte cheesy garlic mayo

Spinach & Corn Quesadilla Recipe, 1 tablespoon Extra Virgin Olive Oil,1 cup Sweet corn,Water - to knead,1 cup Spinach Leaves (Palak) - washed and chopped,Extra Virgin Olive Oil - for cooking,1 cup Whole Wheat Flour,1 pinch Salt,4 tablespoon Del Monte Cheesy Garlic Mayo, 50, Mexican, To begin making the Quesadillas Spinach & Corn Recipe start by kneading the dough for the tortillas.
Mix all the ingredients into the flour and then slowly add water and knead it into a firm and not a sticky dough.
It has to be soft little.
Keep it aside to rest by covering it with a cloth.Heat a sauce pan with oil, add the spinach and sweet corn and saute for 2 minutes till the spinach gets cooked and the water is all evaporated.Once cooked, turn off the heat.
Add in a heap tablespoon of the Del Monte Cheesy Garlic Mayo.
Toss it evenly till it combines.We will move on to making the tortillas - take out a medium sized ball from the dough, Place it on your rolling board, dust some flour and star rolling into a flat round shaped dough, do not roll it too thin.Heat a tawa, place the rolled tortilla and cook on either side for just 30 seconds.
Then spoon the spinach and corn mixture to one side of the tortilla and cover it with the other side to create a half semi-circle.Drizzle a teaspoon of olive oil and cook on either side till it is crisp and browned.
Once the spinach and corn quesadillas are done, cut them into half to form a triangle and serve.
Serve the Spinach & Corn Quesadillas along with a Yogurt Dip and a glass of Homemade Pomegranate Juice for snack or dinner., https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/DelMonte-KidsRecipes/Quesadillas_Spinach_and_Corn_Recipe_-_Kids_Recipes_Made_With_Del_Monte-2.jpg, 7
Ingredients: tomato,orange,kosher salt,foxtail millet,anardana powder (pomegranate seed powder),mint leaves (pudina),virgin olive oil,carrot,parsley leaves,orange juice,mixed lentils,onion,lemon,ras el hanout spice blend moroccan spice blend,cucumber,dates

Moroccan Spiced Millet And Lentil Salad Recipe, 1 teaspoon Ras el hanout spice blend - moroccan spice blend,1/2 Cucumber - chopped,Kosher salt - as required,2 tablespoons Fresh orange juice,1 Orange - peeled and sliced,Anardana Powder (Pomegranate Seed Powder) - as required,1 Onion - chopped,1 Carrot (Gajjar) - thinly chopped,2 tablespoons Extra Virgin Olive Oil,2 tablespoons Lemon juice,5 Dates - deseeded and chopped,2 sprig Parsley leaves - chopped,2 sprig Mint Leaves (Pudina) - chopped,1/2 cup Mixed lentils - cooked,1 Tomato - chopped,1 cup Foxtail Millet - cooked, 30, African, To begin making the Moroccan Spiced Millet And Lentil Salad recipe, cook millet in 1 : 2 water for 3 whistles.
Spread on a plate and allow to cool.
Cook lentils in 1: 3 water for 3 whistles.
Allow to cool.
Take a mixing bowl.
Throw in millet, lentils, onions, carrot, tomato, cucumber, dates, orange, pomegranate, parsley and mint.
In an another bowl, prepare the dressing.
Add olive oil, lemon juice, orange juice, ras el hanout spice blend and kosher salt.
Mix it well.Add the dressing to the salad and mix well.
Allow to sit for some time.
Serve Moroccan spliced millet salad cold or at room temperature.Serve Moroccan Spiced Millet And Lentil Salad along with Roasted Tomato and Pumpkin Soup for weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/MOROCCON_SPICED_MILLET_AND_LENTIL_SALAD.jpg, 16
Ingredients: salt,rice flour,cinnamon powder (dalchini),ghee,apples,milk,brown sugar (demerara sugar),sooji (semolina rava),flour (maida),sunflower oil

Apple Cinnamon Modak Recipe, Salt - to taste,1 tablespoon Cinnamon Powder (Dalchini),3 cups Sunflower Oil - for deep frying,1/4 cup Sooji (Semolina/ Rava),1/2 cup Milk,3/4 cup All Purpose Flour (Maida),1/4 cup Brown Sugar (Demerara Sugar),1-2 tablespoon Ghee,1/4 cup Rice flour,2 Apples - peeled and chopped, 55, Maharashtrian Recipes, For the dough:To begin preparing the Apple Cinnamon Modaks, combine maida, sooji or rava and rice flour together with salt.Add milk and start kneading until the dough is soft.Once it comes together, add the ghee and knead well once again.Keep the dough covered with a cloth, to rest for 15 minutesFor the filling:In a Saucepan on a medium flame, add the apple pieces and brown sugar an cook the mixture till the sugar dissolves and the apples become soft.Take it off the flame and add the cinnamon powder to it.Cool it down a bit before shaping the modaks.To assemble:Divide the dough into 8 portions the and keep remaining portions covered with a moist cloth to prevent drying.Take one portion, roll into a ball and placing it on your palm, start flattening it out with the other hand, using fingers to make the edges thinner than the center.
The disc you get should be about an inch in diameter.Form the disc into a bowl shape and then add a spoonful of the filling.Pinch the edges upwards and the bring them together to form the classic modak shape, making sure its sealed properly at the top.
Giving it a pointy tip.Fry these modaks in hot oil till they are golden brown and crisp.The Apple Cinnamon Modaks are now ready to become the talk of your festive celebrations!, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Bakelicious/IMG-20160826-WA0007.jpg, 10
Ingredients: salt,wheat flour,nutmeg powder,apples,dry yeast,sugar,onion,feta cheese,tme leaves,black pepper powder,flour (maida)

Roasted Apple, Onions and Cheese Focaccia Recipe, 1 teaspoon Sugar,2 Apples - thinly sliced,1 cup All Purpose Flour (Maida),Salt - to taste,1/4 cup Feta Cheese - crumbled,1 teaspoon Nutmeg powder,5 sprig Fresh Thyme leaves,2 teaspoons Active dry yeast,1 cup Whole Wheat Flour,2 Onions - thinly sliced,1 teaspoon Black pepper powder, 70, Italian Recipes, We begin making the Roasted Apple, Onions and Cheese Focaccia Recipe pre-heat the oven to 180 degree Celsius for 10 minutes.Make the dough first, so mix all the ingredients in a mixing bowl, add Luke warm water to knead the dough to a soft pizza dough consistency.
Keep the dough covered in a warm place to rise.Next is to make the topping, so heat a heavy bottomed pan with oil and add the apple first and sauté till it is caramelized.Later add the sliced onions along with brown sugar, nutmeg powder,and salt, finally, give it a toss.
Sauté for 5 more minutes.
Keep it aside.Punch the resting dough and knead for 10 seconds, Grease the pan with some oil and dust it with flour, then spread the dough on the pan and press it into a flat shape using your hand.Top the sautéed apple and onions on the bread, brush some honey on the sides of the bread to give it a brown crust.Bake the oven for 30 minutes at 180 degree Celsius.
Once done add in some crumbled feta cheese.Serve the Roasted Apple, Onions, and Cheese Focaccia Recipe as a Party Appetizer or as a Tea Time Snack., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/Nov-9/Focaccia_Bread_Recipe_with_Roasted_Apple_Caramelized_Onions_and_Cheese-3.jpg, 11
Ingredients: tomato,cashew nuts,ghee,coriander (dhania) leaves,paneer,potato (aloo),salt sendha namak,black peppercorns,cumin seeds (jeera),samvat rice vrat ke chawal,lemon,green chillies

Fried Barnyard Millet Recipe -Fried Samvat Rice, 150 grams Paneer (Homemade Cottage Cheese) - cubed,Rock Salt - or sendha namak as required,8 Cashew nuts,1 teaspoon Lemon juice,1 tablespoon Coriander (Dhania) Leaves,2 tablespoons Ghee,2 Green Chillies - chopped,1 Tomato - chopped,1 cup Samvat rice - or vrat ke chawal,3 Whole Black Peppercorns,1/2 teaspoon Cumin seeds (Jeera),1 Potato (Aloo) - peeled and cubed, 50, North Indian Recipes, Wash and soak samvat rice for 20 minutes.To begin making the Fried Samvat Rice Or Barnyard Millet recipe, now heat 2-1/2 cups of water in a sauce pan and add soaked samvat rice, cubed potatoes and pinch of salt in it and cook until you feel that it is cooked properly(cook on medium heat)Heat ghee in a wok/kadhai, add cumin seeds, black pepper, cashews and saute until cumin splutters.Now add tomato and green chillies cook it for about 3 to 4 minutes.Now add salt and cook it for few minutes on low heat.Now add cooked samvat rice and mix it well.Now switch off the flame and add lemon juice and coriander leaves mix well.
Again cover the pan and let it sit for 15 minutes.In a separate pan add little ghee and pan fry paneer cubes and cashews until golden brown.
Add to the Fried Samvat rice.
Serve hot.Serve Fried Samvat Rice Or Barnyard Millet along with Palak Makhana Recipe and Tadka Raita for a fasting meal or as a light dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Roop/Fried_Samvat_Rice_Or_Barnyard_Millet.jpg, 12