anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,rye,cumin,coriander,coconut,asafoetida,sprouted moong,curry leaves,lemon,sesame oil,green chillies

Green Moong Dal Sundal Recipe - Green Moong Dal Sundal Recipe,  1 tsp rye, 2 sprig coriander - chopped, 2 sprig curry leaves, 1 tbsp lemon juice, 1/4 tsp asafoetida,1 tsp sesame oil, 1 Cup sprouted moong, 1 tsp cumin, salt - as per taste, 2 green chillies - chopped, 2 tbsp coconut - tighten, 440, South Indian Recipes, To make green moong dal sundal recipe, first of all sprout green moons or you can also use sprouted green moong from the market.
Now heat oil in a pan.
Add mustard seeds and let it splutter.
Add the cumin seeds, asafoetida, green chillies and curry leaves to it after the rai crackles.
After the curry leaves crackle, add sprouted green moong, salt, mix, cover the pan and cook for 3 to 4 minutes.
Open the pan and add grated coconut, lemon juice, green coriander and mix.
Turn off the gas and serve.
Serve green moong dal sundal recipe with tomato rasam, chow chow thoran, rice and curry leaves for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Green_Moong_Dal_Sundal_Recipe_10_1600.jpg, 11
Ingredients: tomato,turmeric powder,salt,asafoetida,sesame oil oil,mustard,curry leaves,coriander,chow chow,onion,oil,red chilli,arhar dal,tamarind,sambar powder

Chow Chow Sambar Recipe - Chow-Chow Sambar,  2 cups chow chow - chop, 30 grams tamarind - soaked in 1 cup water, 1 onion - thinly sliced, 4 sprigs of coriander - chopped, 1 red chili, 2 tomatoes - chopped,1 cup arhar dal, 1 teaspoon sesame oil - or any oil, 1 teaspoon mustard, 1 tablespoon sambar powder, 1/4 teaspoon asafoetida, salt - as per taste, 1 sprig Curry leaves, oil - according to use, 1/4 teaspoon turmeric powder , 40, South Indian Recipes, To make chow chow sambar, first put 2 cups water, turmeric powder, salt along with lentils in a pressure cooker and cook till 2 years come.
After the lentils are cooked, mash the lentils well and keep them aside.
Heat the oil in a pan.
Add onions and cook till they become soft.
Now add tomatoes and chow chow.
Cook until 3/4 of the chow is cooked.
Bitch kept shaking in between.
Now add tamarind water, sambar powder, salt and cook it until the chow is cooked well.
Now add dal, green coriander and cook for 2 to 3 minutes.
Turn off the gas.
Now heat sesame oil in a tempering pan.
Add the mustard seeds, dry red chilies and cook for 15 seconds.
Now add asafoetida, curry leaves and turn off the gas after 10 seconds.
Add this tempering to the sambar and mix.
Serve Chow Chow Sambar with beans and cabbage with porridge and rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/ChowChow_Sambar_Chayote_Squash_Sambar.jpg, 15
Ingredients: salt,rice,milk,sugar,black urad dal,sunflower oil

Tamil Nadu Style White Paniyaram Recipe - Semi Sweet Rice & Dal Printers, Sunflower Oil - for deep frying,1 tablespoon Sugar,Salt - to taste,1/4 cup Milk,1 cup Rice - soaked for 2 hours,2 tablespoon Black Urad Dal (Whole) - soaked for 2 hours, 60, Chettinad, To begin making the Tamil Nadu Style Vellai Paniyaram Recipe, wash and soak rice and urad dal in water for 2 hours.Grind them till completely smooth in a Mixer grinder.Add only just enough water for it to grind and do not make it watery.
Keep the batter as thick as possible.Add sugar and salt to the batter, and let it rest for another hour.Heat oil in a Kadai/Frying pan for deep frying.Mix the batter well.
Add milk to make it watery at this stage.
The consistency should be more watery than a dosa batter.Drop one tablespoon full of batter into the Kadai.
It will rise and puff up.
Once the Vellai paniyaram is cooked on one side, flip it and let it fry for a couple of seconds.
Transfer Vellai Paniyaram on a kitchen towel.
Pat the Vellai Paniyaram with an oil absorbent paper to remove excess oil and serve.Serve Vellai Paniyaram spicy Tangy Tomato chutney or Dhaniya Pudina Chutney during evenings., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Vella_Paniyaram.jpg, 6
Ingredients: tomato,salt,mustard seeds,asafoetida (hing),chaat masala powder,red chilli powder,water,gram flour (besan),ginger garlic paste,curd,onion,cumin seeds (jeera),bhindi (lady fingerokra),coriander powder,turmeric powder,green chillies,sunflower oil

Kurkuri Bhindi With Spicy Tomato Yogurt Gravy Recipe, Sunflower Oil - for deep frying,1 tablespoon Water,Sunflower Oil - as required,1/2 teaspoon Mustard seeds,1/2 teaspoon Turmeric powder (Haldi),1 Tomato - finely chopped,1 teaspoon Red Chilli powder,1/2 teaspoon Chaat Masala Powder,1 teaspoon Coriander Powder (Dhania),Salt - as needed,1/2 cup Curd (Dahi / Yogurt) - whisked,250 grams Bhindi (Lady Finger/Okra),2 tablespoons Gram flour (besan),1 tablespoon Ginger Garlic Paste,1/4 teaspoon Asafoetida (hing),1/2 teaspoon Cumin seeds (Jeera),1 to 2 Green Chillies - finely chopped,1/2 teaspoon Red Chilli powder,1 Onion - thinly sliced, 60, North Indian Recipes, To begin making the Kurkuri Bhindi With Spicy Tomato Yogurt Gravy, firstly we will make the crispy bhindi.Wash the bhindi, make a cut, take out the seeds and then thinly slice all of the bhindis.Take a mixing bowl, add the bhindi and all the ingredients mentioned under ‘for the crispy bhindi’.Heat oil in a deep frying pan, and deep fry the bhindi till they become crisp.
Take them out on a absorbent paper to absorb the excess oil.Once done, keep them aside.Next heat oil in a heavy bottomed pan and add mustard seeds, cumin seeds, hing and ginger garlic paste.After 30 seconds, add the green chillies and onions.
Cook till the onions becomes soft and translucent.Next, add the tomatoes and cook for about 3 minutes or till the tomatoes gets mushy.Add all the dry masalas including red chilli powder, turmeric powder, salt and coriander powder.Cook for about 5 to 6 minutes and then add curd in it.
Stir continuously for about a minute.
Add water if required.Let it cook for about 5 minutes more and when it is cooked properly, add the chopped coriander leaves.Now mix the crispy bhindi on the gravy, give a stir and serve hot.
Serve Kurkuri Bhindi With Spicy Tomato Yogurt Gravy along with Panchmel Dal, Phulkas and Rice for a perfect weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Kurkuri_Bhindi_With_Spicy_Tomato_Yogurt_Gravy_Recipe.jpg, 17
Ingredients: cashew nuts,wheat (dalia godumai rava),ghee,fennel seeds (saunf),milk,saffron strands,water,sugar,cardamom powder (elaichi)

Thulli Recipe (Broken Wheat Halwa), 1 tablespoon Fennel seeds (Saunf),Saffron strands - few,1-1/2 cup Sugar,4 tablespoons Ghee,1 tablespoon Milk - lukewarm,1 cup Broken Wheat (Dalia/ Godumai Rava),10 Cashew nuts,3 cups Water,1/2 tablespoon Cardamom Powder (Elaichi), 40, Indian, To begin making the Thulli recipe, mix lukewarm milk and saffron in a small bowl and keep it aside.In a heavy bottom cooking vessel, add 1 tablespoon of ghee and fry cashews on low flame until they turn light brown.
Turn off the flame and set aside.Now in the same pan, add remaining ghee and fry broken wheat until lightly coloured on low flame.
Set it aside.Now in the same pan add water, fennel seeds, milk+saffron mixture and cardamom powder.
Give the mixture a stir and allow it to boil.Now lower the flame and start adding the broken wheat by continuously stirring to avoid lumps.
Cook till broken wheat is completely cooked.Now add sugar to the mixture and give it a nice stir.
Cook until the sugar dissolves.
Garnish with fried cashews and serve hot or at room temperature.Serve Thulli as a dessert after your everyday meal of Dal Tadka, Makai Wali Bhindi and Phulka., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/lubnak/Thulli__Cracked_Wheat_Halwa.jpg, 9
Ingredients: gulkand,milk,water,tea leaves

Gulkand Chai Recipe - A Delicious Rose Flavored Indian Tea, 1 teaspoon Tea leaves,2 cups Water,1/4 cup Milk,2 tablespoons Gulkand, 25, North Indian Recipes, To begin making the Gulkand Chai, add water into a sauce pan and allow it to come to a brisk boil.Once it begins to boil; add the tea leaves.Allow the tea leaves to simmer in the water for about a minute and turn off the heat.Stir in the milk into the chai and allow it to rest for a few seconds.
Add 1 tablespoon of Gulkand into each chai cup at the bottom and strain the chai into the cups and serve.Serve the Gulkand Chai Recipe along with Samosa or Vegetable Bajji or Pakora for an evening snack., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Gulkand_Chai_Recipe_Indian_Rose_Tea-2.jpg, 4
Ingredients: cheese,salt,vegetable stock,sunflower oil,virgin olive oil,red chilli flakes,cloves garlic,baby spinach,italian,parsley leaves,flour (maida) rolling,thyme leaves,onion,black pepper powder,flour (maida),dried oregano

Spinach And Tortellini Soup Recipe, Salt - as required,1 tablespoon Extra Virgin Olive Oil,1 cup All Purpose Flour (Maida),4 cloves Garlic,Italian seasoning - as required,Salt - to taste,1/2 Tablespoon Black pepper powder,Extra Virgin Olive Oil - as required,All Purpose Flour (Maida) - as required for rolling,1 teaspoon Dried oregano,1 Cup Baby spinach,1/4 cup Parsley leaves,1 teaspoon Parsley leaves,teaspoon Red Chilli flakes,1 tablespoon Sunflower Oil,10 teaspoon Cheese - grated,8 cups Vegetable stock,1 Onion,1 teaspoon Dried Thyme Leaves, 50, Italian Recipes, To begin making the Spinach And Tortellini Soup recipe, combine the plain flour, oregano, thyme, parsley, dry red chilli flakes, olive oil and salt in a deep bowl and knead into a firm dough using enough water.Cover with a wet muslin cloth and keep aside for 15 minutes.
Divide the dough into 2 equal portions.
Roll out each portion of the dough into 250 mm.
(10”) diameter circle using a little plain flour for rolling.Cut into circles using a 50 mm.
(2”) cookie cutter to get 5 roundels.
Keep doing till all the dough is over, to get 20 roundels in all.
Place one roundel on a clean, dry surface and put 1/2 teaspoon of cheese in the center.Fold over to make a semi-circle and press the edges lightly with your fingers to seal it.Bring both the corners of the semi-circle one over the other and again pinch it with your fingers to seal it together.Repeat steps 7 to 9 to make the remaining 19 herb tortellini.
Boil enough water in a deep non-stick pan, with salt and oil.
Add the prepared tortellini, few at a time and cook on a medium flame for 3 to 4 minutes.
Drain and keep aside.Heat the olive oil in a large pot over medium-high heat.
Add onion, garlic, and salt and cook for a couple of minutes.
Stir in stock, bring to a boil, then cover and reduce heat to simmer until veggies are tender.
Remove lid and add spinach and tortellini.
Cook for few minutes, stir in parsley and black pepper, Italian seasoning to taste.
Ladle into bowls and add grated cheese on top.Serve Spinach And Tortellini Soup along with Garlic Bread and Savory Melon Salad for your weekday dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Spinach__Tortellini_Soup.jpg, 16
Ingredients: cashew nuts,black rice,milk,raisins,sugar,cardamom powder (elaichi),milk full

Chak-Hao Amubi Recipe (Black Rice Pudding), 8-10 Cashew nuts - fried,3/4 cup Black Rice - soaked for 3-4 hours,10 Raisins - optional,2 liter Milk - full cream milk,1 teaspoon Cardamom Powder (Elaichi),1/2 cup Sugar, 220, North East India Recipes, To prepare Chak-Hao Amubi Recipe (Black Rice Pudding), wash and soak rice in fresh water for 3-4 hours before cooking.In a thick bottomed pan, heat milk and boil till it starts reducing and look light cream in color.Add soaked black rice and cook in medium to low flames till rice is 90% cooked.
Keep stirring in regular intervals and also scrap the cream from sides and add into the kheer, this will make it creamier.The kheer will start turning purple in color because of the Chak-Hao/black rice.Once the milk is thick and creamy and the rice is almost done, add sugar and cardamom powder and stir well.After adding sugar, the milk will slightly look diluted, but it will thicken again in few minutes.Cook till the kheer is creamy in texture and turn off the gasIn a small pan, heat ghee and fry cashews till browned slightly.Add the fried cashews to Chak-Hao Amubi Recipe (Black Rice Pudding) and give a quick mix.Serve Chak-Hao Amubi Recipe (Black Rice Pudding) hot or chilled, as an occasional dessert after a nice weekend meal!, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/CHAK_HAO_AMUBI__BLACK_RICE_PUDDING.jpg, 7
Ingredients: cheese (reduced fat fat free),salt,parmesan cheese (reduced fat),white pepper powder,britannia,virgin olive oil,basil leaves,button mushrooms (button crimini variety),garlic,onion,parsley leaves,garlic powder,black pepper powder,mozzarella cheese (partskimmed),spinach leaves (palak),mascarp cheese

Four Cheese and Spinach Stuffed Mushrooms Recipe, 1/4 teaspoon Parsley leaves,2 tablespoon Garlic - finely grated,1/2 teaspoon Garlic powder,2 cup Spinach Leaves (Palak) - roughly chopped,1/4 teaspoon Salt,1/2 teaspoon Black pepper powder,2 teaspoon Extra Virgin Olive Oil - for cooking,1/2 cup Onions - finely chopped,1/2 teaspoon White pepper powder,2 teaspoon Parmesan cheese - grated  (reduced fat),12 Button mushrooms - (button or crimini variety),1/2 cup Mascarpone Cheese,2 tablespoon Mozzarella cheese - shredded (part-skimmed),1/2 teaspoon Basil leaves,1/4 cup Britannia Cream Cheese - (reduced fat or fat free), 60, Continental, To prepare Four Cheese and Spinach Stuffed Mushrooms, preheat Oven to 375 degrees Fahrenheit.Grease a Baking sheet with cooking oil spray.
Keep it aside.Gently remove the stems of the mushrooms.Keep the caps and the stems separately aside.
Wash and clean the caps.
Pat it dry with kitchen paper towel.Arrange it on the greased baking sheet, rounded side down.Bake in the preheated oven for 12-14 minutes.Finely chop the mushrooms stems.Heat a pan and add 2 teaspoon oil into it.When the oil is hot, add the onions, chopped stems and garlic.Stir fry on medium high heat till the onions and the mushrooms become soft.
Mushrooms contain moisture; hence they are cooked at medium high heat to lose the water content.Add the spinach leaves and the white pepper powder into the pan.Mix and stir fry until the spinach leaves are wilted.
Turn off the heat.
Allow the mixture to cool for 3-4 minutes.In a separate bowl, combine mascarpone cheese, cream cheese, mozzarella cheese, parsley, basil, black pepper, and salt.Whisk by hand till it forms a smooth creamy mixture.Add in the vegetable mixture.
Stir and mix well.In another separate bowl, mix the parmesan cheese with garlic powder.
Keep it aside.Take out the baked mushrooms and allow it to cool.
Keep the oven preheated for cooking later.Remove any water or moisture inside and outside the mushroom caps using kitchen paper towel.
The mushrooms caps should be absolutely dry.Fill the mushroom caps with generous amount of cheese-veggie mixture such that they are piled even on top of the mushroom caps.
Sprinkle the parmesan garlic mixture over the stuffed mushroom caps.Arrange these creamy cheese spinach stuffed mushrooms on a greased baking sheet and bake in the preheated oven for 8-10 minutes until the topping begins to brown.Take it out and allow them to cool slightly.Serve these Four Cheese and Spinach Stuffed Mushrooms along with other appetizers like Baked Potato Thyme Rolls Recipe and a bread Whole Wheat Bread Recipe With Oatmeal And Flaxseeds on side during tea time or serve it alone as an appetizers., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Antara_Navin/Stuffed_Mushrooms2.JPG, 16
Ingredients: cheese (reduced fat fat free),salt,parmesan cheese (reduced fat),white pepper powder,britannia,virgin olive oil,basil leaves,button mushrooms (button crimini variety),garlic,onion,parsley leaves,garlic powder,black pepper powder,mozzarella cheese (partskimmed),spinach leaves (palak),mascarp cheese

Roasted Vegetable Pasta Primavera Recipe, 1/4 teaspoon Parsley leaves,2 tablespoon Garlic - finely grated,1/2 teaspoon Garlic powder,2 cup Spinach Leaves (Palak) - roughly chopped,1/4 teaspoon Salt,1/2 teaspoon Black pepper powder,2 teaspoon Extra Virgin Olive Oil - for cooking,1/2 cup Onions - finely chopped,1/2 teaspoon White pepper powder,2 teaspoon Parmesan cheese - grated  (reduced fat),12 Button mushrooms - (button or crimini variety),1/2 cup Mascarpone Cheese,2 tablespoon Mozzarella cheese - shredded (part-skimmed),1/2 teaspoon Basil leaves,1/4 cup Britannia Cream Cheese - (reduced fat or fat free), 60, Continental, To prepare Four Cheese and Spinach Stuffed Mushrooms, preheat Oven to 375 degrees Fahrenheit.Grease a Baking sheet with cooking oil spray.
Keep it aside.Gently remove the stems of the mushrooms.Keep the caps and the stems separately aside.
Wash and clean the caps.
Pat it dry with kitchen paper towel.Arrange it on the greased baking sheet, rounded side down.Bake in the preheated oven for 12-14 minutes.Finely chop the mushrooms stems.Heat a pan and add 2 teaspoon oil into it.When the oil is hot, add the onions, chopped stems and garlic.Stir fry on medium high heat till the onions and the mushrooms become soft.
Mushrooms contain moisture; hence they are cooked at medium high heat to lose the water content.Add the spinach leaves and the white pepper powder into the pan.Mix and stir fry until the spinach leaves are wilted.
Turn off the heat.
Allow the mixture to cool for 3-4 minutes.In a separate bowl, combine mascarpone cheese, cream cheese, mozzarella cheese, parsley, basil, black pepper, and salt.Whisk by hand till it forms a smooth creamy mixture.Add in the vegetable mixture.
Stir and mix well.In another separate bowl, mix the parmesan cheese with garlic powder.
Keep it aside.Take out the baked mushrooms and allow it to cool.
Keep the oven preheated for cooking later.Remove any water or moisture inside and outside the mushroom caps using kitchen paper towel.
The mushrooms caps should be absolutely dry.Fill the mushroom caps with generous amount of cheese-veggie mixture such that they are piled even on top of the mushroom caps.
Sprinkle the parmesan garlic mixture over the stuffed mushroom caps.Arrange these creamy cheese spinach stuffed mushrooms on a greased baking sheet and bake in the preheated oven for 8-10 minutes until the topping begins to brown.Take it out and allow them to cool slightly.Serve these Four Cheese and Spinach Stuffed Mushrooms along with other appetizers like Baked Potato Thyme Rolls Recipe and a bread Whole Wheat Bread Recipe With Oatmeal And Flaxseeds on side during tea time or serve it alone as an appetizers., https://www.archanaskitchen.com/media/k2/items/cache/342d45fc5f9732a0c3c741db143757a7_XL.jpg, 16
Ingredients: cashew nuts,salt,ginger,rice,red chilli powder,cloves garlic,curd,cinnamon stick (dalchini),mace (javitri),onion,badam (almond),black pepper powder,coriander powder,chicken breasts,turmeric powder,cloves (laung),sunflower oil

Kashmiri Style Chicken Pulao Recipe, 1 Onion - sliced,1 cup Curd (Dahi / Yogurt),1 tablespoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),5 Badam (Almond) - crushed,1 tablespoon Cashew nuts,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 teaspoon Coriander Powder (Dhania),1 inch Ginger,1 Mace (Javitri),3 Cloves (Laung),1 cup Rice - washed and soaked in water,Sunflower Oil,4 cloves Garlic - chopped,1 teaspoon Black pepper powder,300 grams Chicken breasts - cut into small pieces, 40, Kashmiri, To begin making the Kashmiri Chicken Pulao Recipe, heat a pressure cooker with oil on medium flame, once the oil is hot add mace, cloves, cinnamon stick and let it sizzle.Once it sizzles, Aad ginger, garlic and saute for a couple of minutes.
Add onions and saute them well till they turn translucent.In a mixing bowl, combine the curd along with red chilli powder, turmeric powder, coriander powder and pepper powder and whisk well.Turn down the heat and add this whisked curd into the sautéed onions and mix well.
Add chicken pieces and saute till the chicken is half cooked.
This will take about 6 to 8 minutes.After 6 to 8 minutes, add in soaked and washed rice along with 1-1/2 cups of water.
Sprinkle salt accordingly and stir well.
Close the lid of the cooker and pressure cook for 2 whistles.After 2 whistes, switch off the gas and allow the pressure to release naturally.
Open the cooker and fluff up the rice and mix it evenly with the masala.Garnish with cashew nuts and crushed almonds and serve hot.Serve the Kashmiri Chicken Pulao Recipe along with Tomato Onion Cucumber Raita ,Carrot Cucumber Tomato Salad with Lemon and Coriander by the side so it will make a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kashmiri_Chicken_Pulao_Recipe_.jpg, 17
Ingredients: yellow bell pepper (capsicum),salt,red bell pepper (capsicum),black pepper powder,tomato pulp scooped out,cheddar cheese,feta cheese,quinoa

Stuffed Tomato With Stir-Fried Quinoa And Feta Recipe, 100 grams Quinoa - soaked in water for 2 hours,Salt - to taste,4 Tomatoes - pulp scooped out,50 grams Feta Cheese - cubed,2 teaspoon Black pepper powder,1 Red Bell pepper (Capsicum) - chopped finely,1 Yellow Bell Pepper (Capsicum) - chopped finely,100 grams Cheddar cheese - grated, 40, Middle Eastern, To begin making Stuffed Tomato With Stir Fried Quinoa and feta Recipe, heat a pan with oil , add chopped garlic, saute the vegetables and add the feta cheese.Once done add the quinoa and saute for 2 minutes then add 1 and 1/2 cups of water.
Cover and let the quinoa boil and get cooked.Let the water evaporate, check for seasoning.
Let it cool down and stuff it inside the tomato that has been scooped out and season with salt.Top it up with cheddar cheese and some chopped bell peppers and bake it in the oven for about 10 minutes at 150 degree Celsius.
Serve your juicy Stuffed Tomato With Stir Fried Quinoa and feta with  breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept%2029/Stuffed_Tomato_with_Stir_Fried_Quinoa_and_feta_recipe-1.jpg, 8