anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,coriander (dhania),chana dal (bengal gram dal),rice,mustard seeds,coconut,asafoetida (hing),jaggery,mango,curry leaves,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil

Manga Ogre Recipe (Mango Rice), 1/2 teaspoon Turmeric powder (Haldi),2 teaspoon Mustard seeds,1/4 teaspoon Jaggery - grated,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2-3 teaspoon Chana dal (Bengal Gram Dal),1 teaspoon Mustard seeds,1-1/2 cups Cooked rice,Coriander (Dhania) Leaves - a small bunch finely chopped,1/4 cup Fresh coconut - grated,1 tablespoon Sunflower Oil,1/2 teaspoon Asafoetida (hing),3-4 Green Chillies - chopped,1 Mango (Raw) - peeled and grated,1 sprig Curry leaves, 80, Indian, To begin making the Manga Ogre first,Grind together in a blender- mango, coconut, mustard seeds, green chillies, turmeric powder, jaggery (if using), little salt and coriander leaves to a fine paste.
(Don’t add water to the paste.
The rice is already cooked in salted water so add salt just enough for this chutney)Add this chutney to the cooled rice and mix.In a small Kadai/wok heat oil.Add the mustard seeds, once they splutter, add the cumin seeds, the chana dal and sauté for a few seconds.Add the hing and curry leaves and take it off the heat.Pour this tempering over the rice.
Mix well.Your Manga Ogre Recipe is ready to be served, serve with some mint and pomegranate raita for a flavourful meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Manga_Ogre_Mango_Rice.jpg, 14
Ingredients: salt,enos fruit salt,green chilli,mint leaves (pudina),red chilli powder,stalks spring onion (bulb greens) bunch,gram flour (besan),coriander (dhania) seeds,sunflower oil make the pakoras,rice flour,turmeric powder

Spring Onion Pakora Recipe - Made In Kuzhi Paniyaram Pan, 1/2 Cup Rice flour,4 sprig Mint Leaves (Pudina) - finely chopped,2 tablespoons Coriander (Dhania) Seeds,Salt - to taste,10 Stalks Spring Onion (Bulb & Greens) - a bunch,Sunflower Oil - to make the pakoras,1/2 Cup Gram flour (besan),1/2 teaspoon Enos fruit salt,1/4 teaspoon Turmeric powder (Haldi),2 teaspoons Red Chilli powder,2 Green Chilli - finely chopped, 30, Indian, To begin making Spring Onion Pakora Recipe - Made In Kuzhi Paniyaram Pan, heat a pan on medium heat and add the coriander seeds.
Roast till they start start to change colour and emits a nice aroma.
Once done turn off the heat and allow the coriander seeds to cool down.
Once the coriander seeds have cooled slightly crush them to a coarse mix in a mortar and pestle.
Keep aside.
To make the Spring Onion Pakora BatterInto a mixing bowl add besan, rice flour, enos fruit salt, crushed roasted coriander seeds, chilli powder, chopped spring onions, mint leaves, green chillies, salt to taste and mix well.
Add water little at a time and mix to make a thick Pakora batter.
Heat a Kuzhi paniyaram pan over medium heat, add about 1/2 teaspoon oil in each of the cavities of the pan.Add a spoonful of Spring Onion Pakora batter into each of the cavities.
Drizzle some oil onto the Spring Onion pakoras and allow to steam.
Once you notice the top of the pakora cooked, flip it over and drizzle a little more oil and pan fry them on medium heat until browned on all sides and also cooked inside.Once done transfer the Spring onion Pakoras onto a plate with an oil absorbent paper and serve hot.
Serve Spring Onion Pakora Recipe - Made In Kuzhi Paniyaram Pan as an evening snack along with Green Chutney and Masala Chai.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Spring_Onion_Pakora_Recipe_Video_Made_in_Paniyaram_Pan_3_1600.jpg, 11
Ingredients: yellow moong dal (split),cashew nuts cashew nuts,cardamom (elaichi) podsseeds,thai jasmine rice,milk,saffron strands,water,raisins raisins,palm sugar,kesar milk masala,ghee ghee

Sweet Pongal With Thai Jasmine Rice And Palm Sugar Recipe, Water - as required,1-1/4 cups Milk,5 Cardamom (Elaichi) Pods/Seeds,1-1/2 cup Palm sugar - powdered,2 cups Thai Jasmine Rice,Cashew nuts - Cashew nuts as required,Raisins - Raisins as required,Kesar milk masala - A pinch (optional),1/2 cup Yellow Moong Dal (Split),Ghee - Ghee as required,Saffron strands - Few, 85, South Indian Recipes, To begin making the Sweet Pongal With Thai Jasmine Rice And Palm Sugar recipe, wash the brown rice and add water in an electric cooker.Wash yellow dal and add it to the rice.
Crush the cardamom and add it to the rice dal mix.Add powdered palm sugar, kesar milk masala and saffron.
Mix them well.Let it cook in the electric cooker for about 15 minutes.
Once cooked take out and mash it with milk.Meanwhile, heat ghee in a tadka pan and add with cashews and raisins.Last it for about 30 seconds and then add them to the rice and mix well.
Brown rice sweet Pongal is ready.Serve this quick sweet dish Sweet Pongal With Thai Jasmine Rice And Palm Sugar Recipe during festivals or any special occasions along with other sweet dishes like Milk Kesari or Ada Pradhaman.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Sweet_Pongal_with_Thai_Jasmine_Rice__Palm_Sugar.jpg, 11
Ingredients: garlic cloves,salt,cumin powder (jeera),coriander (dhania) leaves,mustard seeds,red chilli powder,black urad dal (split),dry red chilli,curry leaves,onion,black pepper powder,cauliflower (gobi) florets,sunflower oil

Pepper Cauliflower Recipe, 5 Garlic - cloves,1 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Mustard seeds,1 Onion - cut straight,1 teaspoon Black Urad Dal (Split),1 Dry Red Chilli - torn into 2 pieces,1 sprig Curry leaves,2 tablespoons Sunflower Oil,Coriander (Dhania) Leaves - required for garnish,1 Cauliflower (gobi) - chopped into small florets,1/2 teaspoon Red Chilli powder,1 teaspoon Black pepper powder, 30, Indian, To begin making the Pepper Cauliflower recipe, boil water and add cauliflower florets to it.
Switch off the heat after 10 minutes and let the cauliflower remain in hot boiling water.The cauliflower should retain crispiness and should not be over cooked.
You can even blanch the cauliflower.Heat a kadai/wok and add oil.
After oil gets heated, add mustard seeds.After mustard seeds flutter, add red chilli and urad dal.
After urad dal turns slightly brown, add curry leaves and chopped garlic.Fry the curry leaves till they turn crispy.
Add chopped onion and fry it, till it turns pinkish.Now add the boiled cauliflower florets.
Do not add water.
Add black pepper powder, cumin powder, red chilli powder and toss.Add salt to taste and toss.
Garnish with chopped coriander leaves.
Serve Pepper Cauliflower along with Panchmel Dal, Rice and Phulkas for a perfect weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Pepper_Cauliflower.jpg, 13
Ingredients: salt,cumin powder (jeera),spinach,coriander (dhania) leaves,hara chana,ginger garlic paste,mango,gram flour (besan),mint leaves (pudina),turmeric powder,green chillies,garam masala powder

Hare Chane Ka Kebab Recipe, 1/4 cup Coriander (Dhania) Leaves,1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Turmeric powder (Haldi),3 tablespoons Spinach - chopped,Salt - to taste,1/2 tablespoon Ginger Garlic Paste,1/2 teaspoon Garam masala powder,2 tablespoon Mango (Raw) - grated,1/4 cup Mint Leaves (Pudina),2 tablespoons Gram flour (besan),1 cup Hara Chana - soaked overnight in water,2 Green Chillies - chopped, 60, Indian, To begin with Hare Chane Ka Kebab, pressure cook green channa with enough water till the cooker releases 4-5 whistles.Remove from the heat and drain the water completely.
Reserve the water for later use.
You can use the water to prepare any curry.Combine all the ingredients except besan and blend together with cooked channa to coarse paste.
Add a little water if needed.Transfer the paste to a bowl.
Add 1 or 2 tablespoons besan and knead to smooth dough.Close it and keep aside for an hour.
You can either deep fry, shallow fry or bake these kebab.Make small patties of the dough and shallow fry them in a wide pan with little oil.
Cook till it turns golden brown on both the sides.Serve Hare Chane Ka Kebab with Dhaniya Pudina Chutney or Lahsun Ki Chutney for your tea time break.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preeti_Tamilarasan/Hare_Chane_ka_Kebab.jpg, 12
Ingredients: ice cubes,orange rind on,tea monk oo tea,apple,orange juice plus,grape juice plus,star anise

Ice Tea Sangria Recipe, 2 cups Fresh orange juice - plus more to taste,1/2 Orange - rind on,2 Star anise,4 teaspoons Tea Monk Oolong Tea,1 cup Grape juice - plus more to taste,2 tablespoons Honey,1/2 Apple - chopped into small pieces,1 cup Ice cubes - more as required, 25, European, To begin making the Ice Tea Sangria Recipe, into a teapot, add 2 cups of boiling water and honey.
Add in the Tea Monk Oolong Tea and allow it to brew for two minutes.Once it has brewed, strain to filter the tea.
Allow the tea to cool or refrigerate for about half an hour.Add apples, oranges to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.Add star anise, orange juice, grape juice and tea  and muddle again to combine for 30 seconds.Stir to combine all the juices and tea well, taste and adjust flavor as needed.
Stir in the ice cubes and serve.Serve the Ice Tea Sangria Recipe along with party appetizers like Grilled Stuffed Mushrooms or  French Onion tart.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Ice_Tea_Sangria_Recipe.jpg, 7
Ingredients: salt,cumin powder (jeera),kashmiri red chilli powder,coriander (dhania) leaves,purple cabbage regular cabbage,potato (aloo) skin,mustard seeds,fennel seeds (saunf),ajwain (carom seeds),wheat flour tortilla,lemon,onionlengthwise,garlic powder,mustard oil sesame oil,cheddar cheese,turmeric powder,coriander powder,cherry tomato

Whole Wheat Achaari Aloo Tacos - Indo Mexican Fusion Recipe, 10 Cherry tomatoes,1 Purple cabbage - or regular cabbage (shredded),1/2 teaspoon Cumin powder (Jeera),1/4 teaspoon Fennel seeds (Saunf),Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),1/4 teaspoon Ajwain (Carom seeds),12 Whole Wheat Flour Tortilla,4 Potatoes (Aloo) - cubed with skin,1/4 cup Coriander (Dhania) Leaves - finely chopped,1/4 teaspoon Mustard seeds,2 Lemons - cut,Mustard oil - or sesame oil,1/4 cup Cheddar cheese - grated/melted,1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Garlic powder,1 Onion - thinly sliced lengthwise,3 teaspoons Kashmiri Red Chilli Powder, 70, Fusion, To prepare Whole Wheat Achaari Aloo Tacos which is an Indo-Mexican Fusion Recipe, get prepped up with all the ingredients first.Heat a kadai with oil on medium heat,  add the mustard seeds, fennel seeds, carom seeds, once these seeds begin to sizzle, add in the boiled potatoes.
Now add the turmeric powder, chili powder, coriander powder, cumin powder, garlic powder, and salt.
Stir well to coat the potatoes with the masalas.Let the potatoes get roasted over medium-high flame for about 15 minutes, stirring occasionally.
Switch off the heat.
Assembling the TacosYou can either use store bought tacos or make them at home by following these recipes:Home Made Whole Wheat Flour TortillasHomemade Corn Tortilla RecipeTake a tortilla and sprinkle the shredded cabbage, chopped onions and chopped cilantro.Place the roasted achaari aloo on top of the vegetables.Arrange cherry tomatoes and sprinkle about a tablespoon of grated cheese and serve with lemon slices.Your delicious Achaari Aloo Tacos are ready!!! Take it up with you on a picnic party or munch over during snack time.Serve Whole Wheat Achaari Aloo Tacos along with Mexican Sizzler Recipe, for a complete mexican meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Achaari_Aloo_Tacos__Whole_Wheat_Tacos_with_Pickled_Potatoes_.jpg, 18
Ingredients: green chillies,wheat flour,cumin powder (jeera),ghee,coriander (dhania) leaves,red chilli powder,water,cloves garlic,ginger garlic paste,onion,cumin seeds (jeera),coriander powder,turmeric powder,masoor dal

Daal Pithi Recipe, 1 tablespoon Red Chilli powder,1 tablespoon Coriander Powder (Dhania),Water - as required,Ghee - as required,Coriander (Dhania) Leaves - for garnish,1/2 cup Onions - chopped,1 teaspoon Cumin seeds (Jeera),2 Green Chillies - finely chopped,3/4 cup Masoor Dal (Whole),1 tablespoon Ginger Garlic Paste,1 cup Whole Wheat Flour,1 tablespoon Turmeric powder (Haldi),1 tablespoon Cumin powder (Jeera),4 cloves Garlic - chopped, 35, Bihari, To begin making the Daal Pithi recipe, knead the wheat flour with water and make a smooth dough.
Make small balls (bit smaller than a size of cherry tomato) and roll the balls into thin round shapes with the help of rolling pin.Fold from half to form a dumpling or a bowl shape dimsums.Similarly, roll all the dough and keep them aside.In a pressure cooker, add water and lentils.
Bring them to a boil.Once it is done, add cumin powder, coriander powder, turmeric powder, red chilli powder and ginger garlic paste.Let them boil for 10-15 minutes.
Once they have boiled, add the prepared dough dumplings.Put on the cooker lid.
After 2 whistles, remove it from the hob and let it cool down.While the ingredients in the cooker is getting cooled, prepare the tempering or the tadka.
Heat a tadka pan and all the ingredients mentioned under ‘For tadka’.Once done add the tadka to the cooked Lentil soup and garnish it with coriander leaves.Serve Daal Pithi on its own Kachumber Salad for a delicious weekday dinner.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anuja/Daal_Piththi.jpg, 14
Ingredients: salt,ginger,green chilli,mustard seeds,black pepper corns,curry leaves,curd,white urad dal (split),curry leaves,dry red chilli,cumin seeds (jeera),sunflower oil

Karuvepillai Pachadi Recipe - Curry Leaf Raita, 1-1/2 cups Curd (Dahi / Yogurt),1/2 teaspoon Whole Black Pepper Corns,1 Green Chilli,1 Dry Red Chilli,2 sprig Curry leaves,Salt - to taste,1/2 teaspoon Sunflower Oil,1/2 teaspoon White Urad Dal (Split),1/2 cup Curry leaves - tightly packed,1 inch Ginger,1/2 Mustard seeds,1/2 teaspoon Cumin seeds (Jeera), 20, South Indian Recipes, To make the Karuvepillai Pachadi Recipe, we will first make the Karuvepillai Pachadi Masala.
To  make the Karuvepillai Pachadi MasalaIn a dry mixer jar, combine the curry leaves, ginger, green chilli, cumin seeds, whole black pepper corns and pulse it with absolutely no water.
You will see a a dry fiber like coarse mixture.
Transfer to a bowl and set aside.
Getting ahead, to make the Karuvepillai Pachadi in a mixing bowl, combine the yogurt and salt, and whisk well until smooth, add the freshly ground Karuvepillai Pachadi Masala and give it a good mix.
Transfer the Karuvepillai Pachadi to a serving bowl and set aside.
To make the tadka for the Karuvepillai Pachadi In a tadka pan, heat the oil on medium flame, add the mustard seeds and allow them to splutter, then add the urad dal and allow it to turn into a light brown colour, next add the curry leaves.
Once you see the curry leaves crackle, add the red chilli and turn off the flame.
Pour this tadka over the Karuvepillai Pachadi and serve.
Serve Karuvepillai Pachadi as a side dish along with Avarekalu Pulao Recipe and Raw Mango Cucumber Salad Recipe with Roasted Peanuts for a complete meal.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Karuvepillai_Pachadi_Recipe__Curry_Leaf_Raita__1600.jpg, 12
Ingredients: tomato,onion,lotus stem,ajwain (carom seeds) between palms,green chillies,salt,garam masala powder,red chilli powder,garlic,lemon,water consistency,ginger ginger paste,garlic paste,cashew nuts,ginger,ghee,fennel seeds (saunf),potato (aloo),milk,gram flour (sattu ka atta),tomato ketchup,green bell pepper (capsicum),coriander powder,wheat bread crumbs

Kashmiri Style Nadru Ke Kabab Recipe-Lotus Stem in Spicy Gravy, 1 tablespoon Garam masala powder,1 teaspoon Ginger - minced/grated,1 Onion - finely chopped,1 Onion - small,1 Potato (Aloo) - boiled and peeled,Salt - to taste,1 teaspoon Garam masala powder,5 Tomatoes - medium sized,1/2 Lemon juice,1 Green Bell Pepper (Capsicum) - small,2 tablespoon Homemade tomato puree,2 inch Ginger - grated/ 2 teaspoons ginger paste,1 cup Whole Wheat Bread crumbs - for coating,1 teaspoon Garlic - paste,2 tablespoon Roasted Gram Flour (Sattu Ka Atta),Red Chilli powder - for tempering,Water - for consistency,1/2 teaspoon Red Chilli powder,2 tablespoons Ghee - or clarified butter,1 tablespoon Coriander Powder (Dhania),3 tablespoons Tomato Ketchup,2 pinch Ajwain (Carom seeds) - crushed between palms,1/2 cup Cashew nuts,1 Lotus Stem - washed,7-8 Garlic,2 Green Chillies - finely chopped,2 tablespoons Milk - optional,1 teaspoon Fennel seeds (Saunf), 60, Kashmiri, To begin making your Nadru Ke Kabab, in a pressure cooker, add tomatoes, Ginger, garlic, onion, capsicum, cashew and 1/4th cup water (to avoid burning).
Pressure cook this till one whistle on high flame and the simmer and cook further till two more whistles.Cool the contents and grind into a fine paste in a mixer grinder.
Sieve it and keep aside.In a bowl, mix boiled potatoes and boiled lotus stem along with the rest of the ingredients for making kabab.
Mix well.Now take a tablespoon full of this mix and roll between your hands to make a kabab.
Apply a little oil if sticky, but do not add any more flour.
Lotus stems and potatoes have a sticky texture so it’s fine.Coat with bread crumbs.
Make all the kebabs like this and keep them in the refrigerator for 5 minutes.Heat Oil in a Wok and start frying after refrigerating.
Fry on a medium-high flame to avoid oiliness.
Keep these aside till you make the gravy.Heat ghee/ clarified butter in a pan.
Add the tomato puree, salt and garam masala.
Sauté this on simmer till it leaves ghee on the sides of the pan.Add the Makhani mixture which we had pressure cooked earlier.
Add tomato ketchup and cook until done.For Tempering, heat a little Ghee in a tadka pan.
One it's warm, add degi mirch, saute for 2-5 seconds and take the pan off heat.Instruction for ServingIn a serving bowl, place the kebabs.
Now, pour over the prepared gravy.
Garnish with the red chilli tempering and coriander leaves.
Serve Nadru Ke Kabab along with Pudina Tawa Paratha for a weekday Lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aditu/Nadru_Ke_Kabab.jpg, 24
Ingredients: dried oregano,salt,nutmeg,milk,sweet potatoes,cloves garlic,black peppercorns,basil leaves,parsley leaves,tme leaves,cheese (gruyere cheddar),butter

Sweet Potato Gratin With Fresh Herbs Recipe, 1 cup Cheese - (gruyere or cheddar) shredded,2 sprig Fresh Thyme leaves - chopped,Salt - to taste,1 1/2 cups Fresh cream,5-6 Sweet Potatoes - cleaned and sliced,1/2 cup Milk,1/2 teaspoon Nutmeg - grated,2 sprig Dried oregano - chopped,2 sprig Parsley leaves - chopped,2 Basil leaves,1 clove Garlic - cut in half,3-4 tablespoon Butter - softened,Whole Black Peppercorns, 71, French, To begin making the Sweet Potato gratin with fresh herbs, first pre-heat the oven to 160 deg CelsiusRub a 7-inch baking dish with the garlic clove (cut side) and grease the dish with butter.Place a layer of the sweet potato slices.
Dab each slice with a little butter.
Sprinkle salt, pepper and some herbs.Whisk the cream, milk and nutmeg in a small jar.Pour some of this cream mixture over the sweet potato slices.Place more slices on top of it, dab with butter, sprinkle salt pepper and herbs and pour some more cream mixture.Continue layering, ending with the cream mixture.Sprinkle the grated cheese on top and bake for about 40-50 minutes or till the sweet potato sliced are soft.Serve the Sweet Potato Gratin for your weekend dinner with some Watermelon Cranberry Mocktail or Orange Mocktail for your special night.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Sweet_Potato_gratin_with_fresh_herbs.jpg, 12
Ingredients: salt,ginger,pomfret fish,green chilli,coconut,cardamom (elaichi) podsseeds,kokum (malabar tamarind),cloves garlic,dry red chillies,cumin seeds (jeera),turmeric powder,sunflower oil

Konkani Style Pomfret Fry Recipe - South Indian Fish Fry Recipe, 8 cloves Garlic,Sunflower Oil,Salt - to taste,2 teaspoon Cumin seeds (Jeera),2 Pomfret fish,1/2 cup Fresh coconut - grated,4 Cardamom (Elaichi) Pods/Seeds,6 Dry Red Chillies,2 Green Chilli - chopped,1 teaspoon Turmeric powder (Haldi),4 Kokum (Malabar Tamarind),2 inch Ginger - chopped, 35, Konkan, To begin making the Konkani Style Pomfret Fry Recipe, we will wash the fish and keep it ready.
Using a knife, make three slits diagonally on either side of the fish.
This will help the masala to seep inside.Sprinkle salt and turmeric powder on either side and massage well.
Keep asideTo make the masalaHeat a flat skillet on medium heat, dry roast the grated coconut, red chillies, garlic, ginger, green chillies, cumin seeds and cardamom pods.Saute them for a couple of minutes until you can smell the roasted aromas coming through.
You will also notice the coconut turning lightly brown.Once that is done, grind the roasted konkani masala in a mixer by adding little water to a coarse paste.Apply the ground konkani masala well onto the fish, and coat it well on either side.
Rest the fish in the marinade for at least an hour - cover with a foil and keep the fish aside.Once the fish has marinated; heat oil over medium heat on a skillet.
Place the marinated pomfret/ fish and cook on either side for about 5 minutes.Make sure the masala is stuck well on to the pomfret, you can use your hands and apply the leftover marinated masala on to the fish as well.
Cook the pomfret, so the steam enables it cook evenly inside out.You will notice as its steaming the masala will also turn lightly brown, hence ensure that the heat is on medium low heat - so the masala does not burn.
Flip and ensure you roast the other side of the Konkani Pomfret Fry until cooked through.Once done, turn off the heat and place the Konkani Style Pomfret Fry on a serving platter and serve hot.Serve the Konkani Style Pomfret Fry Recipe along with some pickled onions and lemon wedges as an accompaniment to Kerala Style Fish Curry Recipe and Steamed Rice to make weekend lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Konkani_Style_Pomfret_Fry_Recipe_.jpg, 12