anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,corn flour,green chilli,cloves garlic,curry leaves,gram flour (besan),baking soda,dry red chillies,onion,flour (maida),sunflower oil

Spicy Indian Style Onion Rings Recipe, 1 teaspoon Baking soda,1 Green Chilli,Sunflower Oil - for deep frying,3 Onions - cut into thick rounds,1/4 cup Gram flour (besan),Salt - to taste,2 cloves Garlic - minced,1/2 inch Ginger - peeled and grated,10 Curry leaves,2 Dry Red Chillies,1/2 cup All Purpose Flour (Maida),2 tablespoons Corn flour, 45, Indian, To prepare Spicy Indian Style Onion Rings Recipe, In the mixer grind together the ginger, garlic, red chillies, green chilli and curry leaves with a tablespoon of water into a coarse paste.
Transfer to a bowl and set aside until required.Heat oil for deep frying the onion rings over medium heat while you prepare the batter to coat the onion rings.In a mixing bowl, sift together the flour, besan, corn flour, soda along with salt and ginger paste.Whisk gently to mix well.
Gradually add little water at a time to make thick batter.
The batter should be thick dropping consistency so it coats the onion rings.Add a few thick onion rings into the batter and using a fork, allow them to get well-coated.
Using the fork transfer them into the hot oil, fry till golden and crisp.Transfer to a plate lined with oil absorbent paper.
Similarly fry the remaining onion rings.
Serve Spicy Indian Style Onion Rings Recipe along with Green Chutney or a yogurt dip for a sunday evening teatime snack.
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Ingredients: tomato,salt,mixed herbs (dried),basil leaves,black pepper corns,penne pasta,red chilli flakes,cloves garlic,virgin olive oil,sugar,onion

Penne Arrabbiata Pasta Recipe, 1 teaspoon Sugar,1 tablespoon Red Chilli flakes,3 tablespoons Extra Virgin Olive Oil,Salt - to taste,4 cloves Garlic - finely chopped,1 Onion - finely chopped,1 teaspoon Mixed Herbs (Dried),Basil leaves - a few sprigs,2-1/2 cups Penne pasta,2 cups Homemade tomato puree,1 teaspoon Whole Black Pepper Corns - coarsely pounded, 50, Italian Recipes, To begin making the  Penne Arrabbiata Pasta Recipe we first have to cook the pasta.In a large pot, add water and bring it to a boil.
Once the water has boiled, add a teaspoon of salt.Add the pasta to the boiling water and let it cook in the boiling water until it is al dente ( just cooked).
This process should take a good 12-15 minutes.Once the pasta has cooked, drain the water and run the cooked pasta under running water to stop the cooking process.Drizzle some oil on top of pasta and make sure to coat all of the pasta with the oil so that the pasta doesn't stick to each other.To make the Arrabiatta Pasta SaucePlace a pan on medium heat, add oil and garlic and onion and saute for a few seconds until the onions turn soft.Once the onions have softened, add the tomato puree, chilli flakes, mixed herbs, pounded black peppercorns, salt and sugar.Cook the arrabbiata sauce together for a few minutes till the the sauce comes together and you can smell the aromas in the air.
Add the cooked Penne Pasta to the spicy arrabbiata sauce and keep mixing till the sauce thickens and pasta is well coated with the sauce.Once done, turn off the heat, check the salt and spices and adjust according to taste.
Transfer the Penne Arrabbiata Pasta to a serving bowl.
Finally sprinkle the parmesan cheese on the top and serve hot.Serve Penne Arrabbiata Pasta Recipe along with Thai Green Papaya Salad Recipe and a glass of wine for your weekend night dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Penne_Arabiatta_Pasta_with_Ariel-4.jpg, 11
Ingredients: tomato,cashew nuts,ginger,coriander (dhania) leaves,cauliflower (gobi),green peas (matar),red chilli powder,cloves garlic,onion,badam (almond) soak water the skin,cumin seeds (jeera),coriander powder,turmeric powder,green chillies,garam masala powder,sunflower oil

Amritsari Gobi Matar Recipe (Punjabi Style Creamy Cauliflower and Peas Curry), 1 Cauliflower (gobi) - cut into florets,2 Green Chillies,1/8 teaspoon Turmeric powder (Haldi),2 Onions,4 cloves Garlic,Coriander (Dhania) Leaves - few sprigs,1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1/2 inch Ginger,1/2 teaspoon Garam masala powder,1/2 teaspoon Cumin seeds (Jeera),15 Cashew nuts,1 tablespoon Sunflower Oil,1/2 cup Green peas (Matar),4 Tomatoes,20 Badam (Almond) - soak in warm water for 15 minutes and peel the skin, 71, North Indian Recipes, To begin making the Amritsari Gobi Matar recipe, grind the ingredients given under ‘for the gravy’ into a puree using a mixer grinder.Grind the soaked and peeled almonds and cashews into a cream by adding 1/4 cup of water.
You can adjust the consistency while grinding.Heat a pan/wok with oil and temper with cumin seeds.
Add the puree, turmeric powder, chilli powder, dhania powder, salt and cook over low flame for 5 to 7 minutes.Now add the cauliflower, peas and mix well.
Add 1/2 cup water (adjust) and cook them covered till the cauliflower is just done and soft but not mushy.Add the garam masala powder and stir in the almond cashew cream and let it come to a boil.Switch off, garnish with cilantro leaves and serve hot.
Serve Amritsari Gobi Matar along with Pudina Tawa Paratha for a delicious weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Amritsari_Gobi_Matar__Punjabi_Style_Creamy_Cauliflower_and_Peas_Curry.jpg, 16
Ingredients: wheat brown bread,salt,hung curd (greek yogurt),green chilli,amchur (dry mango powder),coriander (dhania) leaves,green peas (matar),cumin seeds (jeera),black pepper powder,coriander powder,garam masala powder,sunflower oil

Green Peas Sandwich Recipe, 1 Green Chilli,1 cup Green peas (Matar) - blanched,2 teaspoons Sunflower Oil,1/4 teaspoon Black pepper powder,Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),1 teaspoon Cumin seeds (Jeera),1/2 cup Hung Curd (Greek Yogurt),1/2 teaspoon Garam masala powder,4 Whole Wheat Brown Bread,1/2 cup Coriander (Dhania) Leaves - finely chopped,2 teaspoons Coriander Powder (Dhania), 15, Continental, To begin making the Green Peas Sandwich Recipe, we will first make the yogurt spread.Take a bowl, add the hung curd, coriander leaves, pepper and salt, mix everything together and refrigerate till we start assembling the sandwiches.Heat a saucepan with water.
When it starts boiling, switch off the heat and add the green peas.
Cover it and keep it aside for 2 minutes.
After 2 minutes, drain the water and keep the peas aside.
Heat oil in a heavy bottoemd pan, add cumin seeds and let it crackle.
Add in the green chilli, coriander powder, pepper powder and blanched green peas.Season with salt, mix and let the green peas cook well with all the spices.Add in the garam masala, amchur powder and mix well.
Saute for another minute and switch off the heat.Toast the whole wheat bread slices in a toaster and keep it ready for the assembly.Now, to assemble the sandwiches, spread a layer of the chilled yogurt mix, place a portion of the prepared green peas mixture, and close it with another toasted bread slice spread with the yoghurt mix.Cut it into triangles and the Green Peas Sandwich Recipe is ready to serve.
Serve the Green Peas Sandwich Recipe along with nuts and slices pears for breakfast or for kids lunch box.
You can also serve it along with Masala Chai or Espresso Coffee for your tea time snack.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Green_Peas_Sandwich_Recipe.jpg, 12
Ingredients: salt,sunflower oil,asafoetida (hing),red chilli powder,carrot,curry leaves,coriander (dhania) leaves,onion,peanuts (moongphali),black pepper powder,burger buns masala buns,turmeric powder,green chutney (coriander mint),pepper

Congress Buns Recipe, 1 cup Raw Peanuts (Moongphali) - toasted,1 Carrot (Gajjar) - grated,1/4 teaspoon Black pepper powder,4 tablespoon Green Chutney (Coriander & Mint),2 sprig Coriander (Dhania) Leaves - chopped,2 sprig Curry leaves,Salt and Pepper - to taste,pinch Asafoetida (hing),1 tablespoon Sunflower Oil,1/4 teaspoon Turmeric powder (Haldi),4 Burger buns - or masala buns,1/2 teaspoon Red Chilli powder,1 Onion - thinly sliced, 40, South Karnataka, To begin making the Congress Buns Recipe, firstly we will make the peanut masala.
Heat a skillet with little oil, add curry leaves, asafoetida, turmeric powder, red chilli powder, salt and peanuts and give it a toss for few seconds.Once done let it cool down, and using your hand mix all the masala properly into the peanuts and also make the curry leaves into small pieces.
Keep it aside.Next, cut the buns into half and toast it on the tawa with a little butter till it is brown.Now to assemble, apply the chutney, then add the masala peanuts, sprinkle grated carrot, sliced onions and sprinkle coriander leaves and serve.Serve the Congress Buns Recipe as a snack to children after school or as an Party Appetizer or along with a hot cup of Masala Chai for your evening snacks: , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Congress_Buns_Recipe.jpg, 14
Ingredients: seven up,eggs,lb butter,sugar,lemon,lemon,lemon glaze,flour (maida)

Lemon 7 Up Cake Recipe, 1 tablespoon Lemon juice,3/4 cup Seven up,Lemon glaze,3/4 lb Butter - softened,2/3 cup Sugar - powdered,2 tablespoons Lemon zest,3 cups All Purpose Flour (Maida),3 cups Sugar,5 Whole Egg, 195, Indian, To begin making the Lemon 7 Up Cake recipe, cream butter and sugar together for 20 minutes.Add eggs, 1 at a time, beating after each addition.
Add flour and lemon extract.
Fold in 7-Up.
Pour into well-greased 12-cup Bundt pan.Bake at 325 degrees for 1 to 1-1/4 hours.The next step is to make the lemon glaze.
Mix powdered sugar and lemon juice together.
Keep it aside.
When cake is cooled, dribble with Lemon Glaze.Serve Lemon 7 Up Cake for some special ocassions or for birthday parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anupill-gmail.com/Lemon_7Up_Cake.jpg, 8
Ingredients: salt,yellow moong dal (split),ghee,methi leaves (fenugreek leaves),red chilli powder,cloves garlic,sugar,cumin seeds (jeera),lemon,turmeric powder

Methi Moong Dal Recipe - Healthy Diabetic Friendly Recipe, 1 tablespoon Lemon juice,1 cup Methi Leaves (Fenugreek Leaves) - finely chopped,Salt - to taste,4 cloves Garlic - finely chopped,1/2 Cumin seeds (Jeera),1/4 tablespoon Turmeric powder (Haldi),1/2 cup Yellow Moong Dal (Split),1 tablespoon Ghee,1 teaspoon Sugar - optional,1/2 teaspoon Red Chilli powder, 50, North Indian Recipes, To begin making the Methi Moong Dal Recipe, Pressure cook the moong dal along with salt, turmeric powder, 1 cup of water for 3 to 4 whistles and turn off the heat.
Allow the pressure to release naturally.
Wash chopped fenugreek leaves, drain and keep aside.Heat oil in a pan over medium flame.
Add minced garlic and let them turn into golden brown.
After that add cumin seed and sauté them pop.Now add methi leaves and saute for about a minute and the leaves will wilt down.
Stir in the cooked moong dal, salt and sugar and add a little water to adjust the consistency of the Methi Moong dal.
Check salt and spices and give it a brisk boil.
Heat ghee in a pan; add the cumin seeds and red chilli powder.
Pour this tadka over the Methi Moong Dal Recipe and stir.
Transfer the Methi Moong Dal Recipe to a serving bowl and serve hot.Serve Methi Moong Dal Recipe along with Khooba Roti and Tomato Onion Cucumber Raita for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/April-09/Methi_Masala_Curry_Recipe-4.jpg, 10
Ingredients: coriander (dhania) leaves,salt,ginger,garam masala,sprouted moong,red chilli powder,onion,lemon,coriander powder,oil,rice flour,green chillies,gram flour

Sprouted Moong And Onion Pakora - Sprouted Moong and Onion Pakoras Recipe,  1/2 teaspoon coriander powder,1/2 cup gram flour, 1/4 Teaspoon ginger - grated, 2 green chillies - finely chopped, red chili powder - to taste, 2 tablespoons green coriander - finely chopped, 1/2 teaspoon lemon juice, oil - to fry, 1/2 teaspoon garam masala, 2 tablespoons rice flour, 1/4 cup sprouted moong, 1 onion - thin and straight cut, salt - to taste, 30, Indian, To make sprouted moong and onion pakoras, first prepare sari material.
Take a bowl, add gram flour, rice flour, sprouted moong, onion, coriander, green chillies, ginger, coriander powder, lemon juice, garam masala, salt, red chili powder.
Add some water and mix well.
Take care that there are no lumps in the solution.
Heat oil in a pan.
When the oil is hot, make pakoras from the batter and cook till it turns golden.
After cooking, remove it on the kitchen towel to remove excess oil.
Serve hot.
Serve sprouted moong and onion pakoras with masala tea and coriander mint chutney for an evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/aarti/Sprouted_Moong_and_Onion_Fritters_Recipe.jpg, 13
Ingredients: ginger,sambar powder,mustard seeds,asafoetida (hing),curry leaves,cloves garlic pound,cumin seeds (jeera),peanuts (moongphali),green chillies,green brinjal (green aubergine)

Andhra Vankaya Fry Recipe With Peanuts - Brinjal Peanut Sabzi, 3 Green Chillies - sliced,2 sprig Curry leaves,1 inch Ginger - chopped,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,6 Small Green brinjal (green aubergine) - diced,4 cloves Garlic - pound,2 tablespoon Sambar Powder,1/2 cup Raw Peanuts (Moongphali) - crushed,1 pinch Asafoetida (hing), 40, Andhra, To begin making the Andhra Vankaya Fry With Peanuts Recipe, firstly heat a kadai, add oil and splutter mustard seeds, jeera seeds, hing and curry leaves.Once that is done, add the chopped ginger, garlic, green chillies, brinjal and fry them till the brinjal reduces in its size and lightly roasted.Once the brinjal is half way cooked, add the crushed peanuts and sambar powder, saute for a minute till all the spices coat the brinjals.
Season the Vankaya Fry well with salt.Sprinkle a little water and cook till the brinjals are soft if required.
Close it with the lid and let the Vankaya cook and soften completely.
Once done, turn off the heat, check the salt and other spices and adjust accordingly.Serve the Andhra Vankaya Fry Recipe along with Puliyodharai / Puliyogare Recipe, Andhra Style Pappu Charu, Steamed Rice and Homemade Curd for a comforting lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Vankaya_Vepudu_With_Peanut_Masala_Recipe-4_1600.jpg, 10
Ingredients: tomato,salt,green beans (french beans),ginger,rice,coriander (dhania) leaves,red chilli powder,cloves garlic,carrot,cabbage (patta gobi muttaikose),onion,cumin seeds (jeera),water rice,turmeric powder,coconut oil,garam masala powder

One Pot Masala Vegetable Rice Recipe, 1 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - chopped,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 cup Rice - washed,4 cloves Garlic - finely chopped,1 teaspoon Red Chilli powder,2 cups Water - for cooking rice,1 Onion - finely chopped,2 Tomato - finely chopped,1/4 cup Green beans (French Beans) - chopped,1 tablespoon Coconut Oil,1 inch Ginger - finely chopped,1/4 cup Carrots (Gajjar) - chopped,1/4 cup Cabbage (Patta Gobi/ Muttaikose) - thinly sliced, 60, Indian, To begin making One Pot Masala Vegetable Rice Recipe, prep all the vegetables and keep them aside.
In a pressure cooker pan, add one tablespoon of coconut oil and let it warm.
Once the oil is warm, reduce the flame to low and add cumin seeds and saute for a minute.
Now add in the sliced ginger, chopped cloves of garlic and onions and saute them until the onions turn soft and translucent.
Next add in the chopped tomatoes, and saute until them until they turn mushy.
Once the tomatoes are mushy, add in all the spices one by one - turmeric powder, red chilli powder and garam masala powder.
Stir in the masalas well into the onion and tomato mixture Now add in the washed rice and chopped vegetables - Carrots, beans and cabbage.
You can also add peas if you wish.
Mix well until all the vegetables and rice gets coated with the masalas.
Add 2 cups of water and close the lid of the pressure cooker.
Increase the flame to high.Put the weight of the cooker and let out 2 whistles and reduce the flame to low and cook it for 2 more minutes Turn off the flame and let the pressure release naturally.
One Pot Masala Vegetable Rice Recipe is ready.
Garnish with chopped coriander if you wish.
Serve this One Pot Masala Vegetables Rice Recipe along with a raita like Tomato Onion Cucumber Raita or a simple Tadka Raita Recipe for a sumptuous midweek dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sandhya-archanaskitchen.com/One_Pot_Masala_Vegetable_Rice_Recipe.jpg, 16
Ingredients: salt,green beans (french beans),mustard seeds,coconut,red chilli powder,cloves garlic,curry leaves,cumin seeds (jeera),turmeric powder,sesame seeds (til seeds),sunflower oil

Beans Vepudu Recipe (Andhra Style Beans Cooked With Spicy Sesame Spicy Mix), 1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Cumin seeds (Jeera),4 cloves Garlic,2 teaspoons Sunflower Oil,2 tablespoons Fresh coconut - grated,Salt - to taste,1 teaspoon Mustard seeds,2 tablespoons Sesame seeds (Til seeds),2 teaspoons Red Chilli powder,500 grams Green beans (French Beans) - cut into 1/2 inch pieces,1 sprig Curry leaves, 25, Andhra, To begin making the Beans Vepudu Recipe (Andhra Style Beans Cooked with Spicy Sesame Spicy Mix), clean, wash and cut the beans to half an inch pieces and keep aside.Now take a heavy bottomed pan, dry roast the ingredients mentioned in the 'spice mix list' one by one except the red chilli powder and grind it to a fine powder using a mixer grinder and keep aside.In the same pan, heat oil on medium flame, add mustard seeds and let it splutter.Add the curry leaves and let it crackle.Add the chopped beans, turmeric powder and saute until the beans are cooked to 3/4th with the lid closed.
This will take around 10 minutes.Now add the prepared spice mix to the beans, season with salt and saute until the beans is cooked well.
Once the beans are cooked, switch off the flame.Serve the Beans Vepudu Recipe (Andhra Style Beans Cooked with Spicy Sesame Spicy Mix) along with Mixed Vegetable Sambar and Steamed Rice for a simple weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Beans_Vepudu_Recipe_Andhra_Style_Beans_Cooked_with_Spicy_Sesame_Spicy_Mix.jpg, 11
Ingredients: salt,arhar dal (split toor dal),mustard seeds,coconut,red amaranth leaves,cloves garlic,dry red chilli,curry leaves,white urad dal (split),onion,turmeric powder,sunflower oil

Lentil Spinach Recipe - Red Amarnath With Tour Dal, 1 teaspoon White Urad Dal (Split),1 Dry Red Chilli,3 tablespoons Fresh coconut - grated,Salt - to taste,1 teaspoon Mustard seeds,1 Onion - chopped,1/4 teaspoon Turmeric powder (Haldi),Sunflower Oil,3 cloves Garlic - crushed,1 sprig Curry leaves,1/2 cup Arhar dal (Split Toor Dal),2 cups Red Amaranth Leaves - chopped, 30, Tamil Nadu, To begin making the Paruppu Keerai Masiyal Recipe, cook the toor dal in pressure cooker with 2 cups water, turmeric powder and salt for 2 whistle.
Once done, switch off the heat and keep it aside to release the pressure naturally.Heat a skillet with oil, add mustard seeds, urad dal and allow it splutter for few seconds.Add chopped curry leaves, dry red chillies and leave it to crackle.
Once it crackles, add garlic and saute until it softens.Once that is done, add onions and saute till they turn translucent.
Add chopped red amaranth leaves and sprinkle enough salt and saute till the leaves wilt.Add cooked dal and grated coconut and give one last stir till it all combines.
Check for salt and serve hot.Serve the Paruppu Keerai Masiyal Recipe along with Rasam, Steamed Rice and Carrot Poriyal Recipe (Steamed Carrot Stir Fry) or just plain with Phulka to enjoy your healthy lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Parappu_Keerai_Masiyal_Recipe_Red_Amaranth_with_Toor_Dal.jpg, 12
Ingredients: confectirs sugar,hung curd (greek yogurt),coconut,rose water,pistachios ground,sugar,flour (maida),butter

Rose Greek Yogurt Dessert Recipe With Pista & Coconut, 2 cups Hung Curd (Greek Yogurt),1/4 cup Dessicated Coconut,1/4 cup All Purpose Flour (Maida),1/4 cup Fresh cream,1/3 cup Sugar - powdered,1/4 cup Butter - cubed & frozen,1 tablespoon Sugar - powdered,1/4 cup Confectioners sugar,1/4 cup Pistachios - coarsely ground,2 tablespoons Rose water, 55, Fusion, To begin making the Rose Greek Yogurt Dessert Recipe With Pista & Coconut, we will first make the pistachio crumble.
To make the Pistachio Crumble Preheat the oven to 200 degree celsius In a mixing bowl, combine the all purpose flour, sugar, and coarse pistachio powder until evenly combined.
Now add in the frozen cubes of butter and rub it into the flour mixture using both your hands, gradually start combining the butter with your fingers, to get a sand like texture.
Once you have an evenly distributed mixture, place parchment paper on a baking tray and transfer this crumble mixture on to it.
Bake in the preheated oven for 7-10 minutes at 200 degree celsius.
Now that it has baked and become slightly crisp, remove and allow it to cool.
To make the Toasted Coconut Heat a shallow frying pan on medium flame, add in the dessicated coconut.
Toast the coconut by continuously stirring it.
This will ensure that the coconut gets an even colour and is not burnt.
Once you get a nice brown colour, turn off the flame.
Transfer to a bowl and set aside to cool.
Once the coconut has cooled down, mix in the sugar and set aside.
To make the Rose Infused Greek YogurtIn a mixing bowl, combine the yogurt, cream, rose water and sugar.
Whisk well combined and smooth.
Chill the rose flavoured yogurt in the refrigerator  for a minimum of 30 minutes.To assemble the Rose Greek Yogurt Dessert Recipe With Pista & CoconutIn a dessert glass, spoon two tablespoons of the pistachio crumble to the bottom and the spoon in 2 tablespoons of the rose flavoured yogurt.The next layer with be two tablespoons of the toasted coconut.
Repeat these layers until the glass is full.
Garnish the Rose Greek Yogurt Dessert Recipe with toasted coconut and pistachios and refrigerator until you are ready to serve.
This dessert can be made ahead 2 days ahead of the party.Serve Rose Greek Yogurt Dessert Recipe With Pista & Coconut as a dessert after a meal of Vegetable Sizzler Recipe With Potato Tikki, Mint Rice & Corn and Spinach Sauce or Dragon Chicken Sizzler Recipe.
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