anandhuvasudev/southindiandish huggingface dataset:
Ingredients: mutton kheema,salt,tomato,ginger,cumin powder (jeera),eggs,mint leaves (pudina),red chilli powder,gram flour (besan),coriander (dhania) leaves,garlic,onion,coriander powder,green chillies,garam masala powder,sunflower oil

Keeme Ja Bhalla Recipe - Sindhi Mutton Keema Balls In Gravy, 2 Green Chillies,Salt - salt to taste,2 sprig Coriander (Dhania) Leaves - finely chopped,1/4 cup Gram flour (besan),1 cup Homemade tomato puree,300 grams Mutton Kheema,Salt - to taste,1 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 tablespoon Ginger - finely chopped,1 Whole Egg,2 Onions - finely chopped,2 tablespoons Sunflower Oil,1 tablespoon Garlic - finely chopped,2 sprig Mint Leaves (Pudina) - finely chopped, 55, Sindhi, To begin making the Keeme Ja Bhalla Recipe - Sindhi Mutton Keema Balls In Gravy, make sure you have the mutton keema ready.
To make the Mutton Keema Balls for the Keeme Ja BhallaIn a mixer jar, combine the ginger, garlic, green chillies, and salt and grind to a fine paste.
Transfer to a large mixing bowl.
Into the mixing bowl with the freshly ground masala, add chopped coriander and mint leaves, and the egg.
Combine well, add the mutton keema and mix until well combined.
At this stage you will see the mutton keema mixture is way too moist, to bind the mixture well, now add the besan and mix well.
Grease a steel plate with oil.
Grease your hands with oil and make lemon sized balls and place it on the greased plate and set aside.
To make the Gravy for the Keeme Ja BhallaIn a kadai, heat oil on medium flame, Once hot, add the chopped garlic and ginger, saute for about 30 seconds.
Next add in the onions, and fry until it turns into a deep brown colour.
This will decide the colour of your Keeme Ja Bhalla gravy.
Once you've achieved a lovely brown colour, add all the dry spice powders - red chilli powder, coriander powder, cumin powder, garam masala powder, and salt.
Mix well.
Gradually mix in the tomato puree and allow it to simmer for a good 5 minutes, by placing the plate with the keema balls on it.
Now cover these keema balls with a lid, allowing the keema balls to cook in the steam.
After 5 minutes, once the oil has come to the surface, remove the keema balls plate and it's lid to check.
To the gravy add 3/4 cup of water and bring the gravy of the Keeme Ja Bhalla to a brisk boil.
Mix well and add the par cooked keema bhallas.
Cover and continué to cook with the lid on, until the keema balls are completely cooked.
Check the salt and adjust according to taste.Turn off the flame, transfer the Keeme Ja Bhalla a serving bowl and serve hot.
Serve Keeme Ja Bhalla along with Phulka, Sindhi Bhuga Chawal, Pickled Onions for a completely satisfying Sindhi meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Articles/Keeme_Ja_Bhalla_Sindhi_Mutton_Kofta_Curry_Recipe_5_1600.jpg, 16
Ingredients: salt,rye,ginger,green chilli,black gram soak cook till becomes soft,asafoetida,spoon coconut,coriander,oil

Kabuli Chana Sundal Recipe - Chickpea Sundal Recipe,  salt - to taste, 1/4 tsp asafoetida, 2 tbsp Spoon coconut - grated, 1/2 tsp rye, 1 inch ginger - tighten,1 cup black gram - soak overnight and cook till it becomes soft, 1 tsp green chilli, coriander - little, 1 tsp oil, 40, South Indian Recipes, Heat oil in a pan to make Kabuli Chana Sundal recipe.
Add mustard seeds and cook till it sizzle.
Now add ginger, green chillies, hing, salt, and kabuli gram.
Cook for 1 to 2 minutes.
Now add coconut and cook for 1 minute more.
Turn off the gas, garnish with green coriander and serve.
Serve Kabuli Chana Sundal Recipe along with mixed vegetable sambar, rice and papad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Black_Chickpea_Sundal_Recipe_Kala_Chana_Sundal-1.jpg, 9
Ingredients: wheat brown bread,del monte sandwich,sweet corn,spinach leaves (palak),butter

Spinach And Corn Sandwich Recipe Flavored With Sandwich Spread, 4 tablespoons Del Monte Sandwich Spread,4 Whole Wheat Brown Bread,2 cups Spinach Leaves (Palak) - blanched,1/4 cup Sweet corn - steamed,2 tablespoons Butter, 40, Continental, To begin making the Spinach And Corn Sandwich Recipe Flavored With Sandwich Spread recipe, wash and add the spinach in a saucepan with some water.
Cook for 2 minutes and then switch off the stove.
Cool and finely chop the spinach and keep aside.Collect the chopped spinach in a bowl and add corn kernels, 2 tablespoons sandwich spread and mix well.Take a slice of bread, spread 1 tablespoon of del monte sandwich spread all over and place spinach mix generously all over the slice.Take another slice and place over.
Keep aside and make another sandwich from rest of the two slices.Heat a grill pan or a grill sandwich maker with butter.
Place the prepared sandwich and grill from both sides till crisp and golden in colour.Transfer on a serving plate, cut into two diagonally and serve hot.
Serve Spinach And Corn Sandwich Recipe Flavored With Sandwich Spread along with Tomato Garlic Chutney for the breakfast and a cup of Masala Chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/admin/Spinach_and_Corn_Sandwich_Recipe_Flavored_with_Sandwich_Spread_.jpg, 5
Ingredients: tomato,salt,parangikai pumpkin,spaghetti pasta,basil leaves,cloves garlic,virgin olive oil,red chilli flakes,italian,onion,black pepper powder,parmesan cheese

Spaghetti Pasta Recipe In Roasted Pumpkin Sauce, 1/2 teaspoon Red Chilli flakes,1 tablespoon Extra Virgin Olive Oil,2 cups Kaddu (Parangikai/ Pumpkin),2 cups Spaghetti Pasta - cooked,1 cup Homemade tomato puree,Salt - to taste,1/2 teaspoon Black pepper powder,1 Onion - chopped,1/2 cup Parmesan cheese - grated,2 sprig Basil leaves - roughly torn,1 teaspoon Italian seasoning,6 cloves Garlic - minced,1/2 cup Fresh cream,Parmesan cheese - for garnish, 65, Italian Recipes, To begin making the Spaghetti Pasta Recipe In Roasted Pumpkin Sauce, we will first make the sauce for the pasta.Heat olive oil in a saucepan over medium heat.
Add onion and sauté till the onions are soft and tender, add the minced garlic and sauté for a minute.Next add the diced pumpkin and roast the pumpkin until it is soft and gets a roasted texture.Once the pumpkin is roasted, turn off the heat and allow it to coolInto a blender, add the roasted pumpkin, tomato puree, cream, salt, pepper.
Blend to make a smooth puree.Once done, keep the roasted pumpkin pasta sauce aside.In a large pot, add water and bring it to a boil.
Once the water has boiled, add a teaspoon of salt.Add the spaghetti pasta to the boiling water and let it cook in the boiling water until it is al dente.
This process should take a good 12-15 minutes.Once the spaghetti pasta has cooked till al dente (just cooked), drain the water and run the cooked pasta under running water to stop the cooking process.Drizzle some oil on top of spaghetti pasta and make sure to coat all of the pasta with the oil so that the pasta doesn't stick to each other.
The final step is to bring the roasted pumpkin and the pasta sauce together.Heat oil in a pan, chilli flakes, Italian seasoning and the roasted pumpkin sauce.Add the spaghetti pasta and toss well till well coated with the roasted pumpkin sauce.
Sprinkle grated parmesan and the basil leaves on top and serve hot.Serve Spaghetti Pasta Recipe In Roasted Pumpkin Sauce along with Pizza Margherita and a glass of wine for your weekend night dinner with friends or family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/kumar.karuna-gmail.com/Spaghetti_in_Roasted_Pumpkin_and_Tomato_Sauce.jpg, 12
Ingredients: coriander (dhania),salt,hung curd (greek yogurt),mustard sauce,apple cider vinegar,virgin olive oil,red chilli flakes,baby potatoes

Cold Potato Salad With Cilantro Dressing Recipe, 1/2 teaspoon Red Chilli flakes,1 tablespoon Extra Virgin Olive Oil,600 grams Baby Potatoes - boiled and cut into halves,Salt - to taste,1/2 cup Hung Curd (Greek Yogurt),1 tablespoon Apple cider vinegar,1 tablespoon Mustard sauce,Coriander (Dhania) Leaves - small bunch, 15, Continental, To begin making Cold Potato Salad with Cilantro Dressing Recipe, wash and pressure cook the baby potatoes using a pressure cooker for 2 whistles.
Peel, cut it into halves and keep aside.Take a medium bowl, add the hung curd, apple cider vinegar, kasundi mustard sauce and whisk it to a smooth consistency.To this add the finely chopped cilantro, red chilli flakes, salt, olive oil and whisk again till it all comes together to a easy pouring light dressing.Now, take the baby potatoes in a big salad bowl, add the prepared salad dressing and mix well.Refrigerate the salad for an hour before serving.Serve the Cold Potato Salad with Cilantro Dressing Recipe along with French Onion Soup Recipe for a light weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Cold_Potato_Salad_with_Cilantro_Dressing_Recipe.jpg, 8
Ingredients: sugar,cardamom powder (elaichi),coconut,pistachios

Pista Burfi Recipe - Indian Spiced Pistachio Fudge, 1/4 cup Fresh coconut - grated,1 cup Sugar,1 teaspoon Cardamom Powder (Elaichi),2 cups Pistachios, 70, Indian, To begin making the Pista Burfi Recipe, soak the pistachios in warm water for about half an hour.
Once soaked, drain the water and blend the pistachios along with the coconut in the blender until you can a almost smooth burfi mixture.
Keep the mixture aside.The next step is to make the syrup for the burfi.
In a medium size sauce pan; stir in the sugar and 1/4 cup water with heat on medium.
Once the sugar has melted continue to boil the sugar mixture until the liquid reaches a two string consistency.To know the right consistency - do the cold water candy test.
Take few tablespoons of water in a cup; add a drop of sugar syrup to water.
If it holds its shape like a softball and doesn’t dissolve into water then it’s at the right consistency.Once the sugar syrup has reached the right consistency, add the ground pista and coconut mixture, the cardamom powder to the sugar syrup.With the heat on medium continue stirring frequently to prevent the mixture from sticking to the pan.In 10 to 15 minutes, the pista burfi mixture will thicken and will come away from the sides of the pan.
This happens with the coconut and pista releasing its oil.At this stage turn off the heat and be careful not to stir any longer on heat as the mixture can get over cooked and will not set to the consistency required.
The sugar will crystallize making the burfi very hard.Transfer the mixture on a greased square pan and spread it evenly on the top and press it down so its sets well.
Allow the pista burfi to cool completely.Once cooled, cut the Pista Burfi into squares and serve.You can make the Pista Burfi as a dessert when you have guests at home or make for festivals like Holi, Diwali and Raksha Bandhan.You can also serve it after your delicious meal of Dal Makhani, Aloo Bhindi Sabzi, Palak Raita, Phulka and Jeera Rice., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Pista_Burfi_Indian_Spiced_Pistachio_Fudge_Recipe_Archanas_Kitchen_Sweet-1.jpg, 4
Ingredients: salt,ginger,jaggery,red chilli powder,gram flour (besan),curry leaves,cumin seeds (jeera),tamarind paste,coriander powder,turmeric powder,green chillies,black eyed beans (lobia) two

No Onion No Garlic Lobia Masala Recipe In Electric Pressure Cooker, 2 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Tamarind Paste,2 sprig Curry leaves,1 tablespoon Gram flour (besan),1 cup Black Eyed Beans (Lobia) - soaked for two hours,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Jaggery,1 inch Ginger - finely chopped, 30, Gujarati Recipes﻿, To begin making the No Onion No Garlic Lobia Masala Recipe, wash lobia and soak in water for about 2 hours.Heat oil in saute mode of the electric pressure cooker over medium heat; add the cumin seeds, ginger, green chillies and fry for few seconds.
Then add besan and roast it for two minutes stirring continuously.
Add half cup of water and make a smooth paste.Next add the turmeric powder, coriander powder, red chilli powder, jaggery, salt, tamarind paste and the soaked beans with 2 cups of water.Stir to combine and cover the pressure cooker.Change the mode of the electric pressure cooker to dal mode and just let the pressure cooker to its job.If you are cooking in a regular pressure cooker, pressure cook Jain Style lobia curry for 4 to 5 whistles on medium heat and turn off the heat.
Open the pressure cooker after the pressure releases on its own.
Adjust the consistency of the dish according to your taste, by adding more or less water.
Once done, check the taste and adjust the salt and seasonings accordingly.Serve No Onion No Garlic Lobia Masala along with a Jain meal made up of Paka Kela Ki Sabzi, Masala Jowar Methi Roti and Beetroot Carrot Raita for a weeknight dinner or a sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Recipe_Collection/Jain_Style_No_Onion_No_Garlic_Lobia_Recipe_Black_Eyed_Beans_Curry_Recipe-2_1600.jpg, 12
Ingredients: curry leaves pat dried,salt,sunflower seeds,asafoetida (hing),mustard seeds,jaggery,sesame (gingelly) oil,black peppercorns,white urad dal (split),coriander (dhania) seeds,sesame seeds (til seeds),methi seeds (fenugreek seeds),flax seeds,peanuts (moongphali),dry red chillies,dry red chillies gundu milagai),tamarind,chana dal (bengal gram dal),melon seeds

Instant Puliodarai Powder Recipe (Puliogare / Pulihora Powder), 10 Dry Red Chillies - gundu or milagai),1 teaspoon Flax seeds,1 teaspoon Sesame (Gingelly) Oil,Salt - to taste,1/2 cup Coriander (Dhania) Seeds,1 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Sunflower seeds,1/2 cup Curry leaves - washed and pat dried,1 tablespoon Sesame seeds (Til seeds),1 teaspoon Melon seeds,1 tablespoon Whole Black Peppercorns,1/2 cup Raw Peanuts (Moongphali),1/2 cup White Urad Dal (Split),1/4 teaspoon Asafoetida (hing),100 grams Tamarind,1/4 cup Jaggery - powdered,1 tablespoon Mustard seeds,1/2 cup Chana dal (Bengal Gram Dal),5 Dry Red Chillies,1 tablespoon Sesame (Gingelly) Oil, 55, South Indian Recipes, To begin making Instant Puliyodharai/ Puliyogare/Pulihora Powder Recipe, place a kadai on medium heat, dry roast all the ingredients given under 'for roasting' till the dals start getting roasted and start releasing aroma.
Turn off the heat and keep it aside.
Roast the dry red chili in 1 teaspoon sesame oil for 1-2 minutes on low heat.
Keep this aside, let it cool.In the same pan, lightly roast tamarind for just one minute on low heat.
Keep it aside.
We will now proceed to make the tempering ingredients.Heat the oil in a pan over medium heat.
Roast the peanuts for 2-3 minutes.
keep it aside.
In the remaining oil, fry the curry leaves till they turn crisp.Do not brown the leaves.
Take out the curry leaves and add mustard in the remaining oil and take out the mustard seeds once they crackle.Powder the ingredients that are given under for roasting along with jaggery, tamarind, hing and salt to taste.Mix the tempered ingredients with the ground powder and allow the mixture to cool completely.Transfer the contents to an air tight container and store in a cool dry place.You can also add Sesame, flax, melon seeds , delicately roasted them on low flame and enhance the nutrition quotient of the powder.Instant Puliyodharai/ Puliyogare/Pulihora Powder can be stored in an air tight container for 3-4 months.Refer to 'Method to Make the Puliyodharai / Puliyogare Recipe' in Puliyodharai / Puliyogare Recipe to prepare the Puliyodharai / Puliyogare rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Instant_Puliodarai_PuliyogarePulihora_Powder_original_1600.jpg, 19
Ingredients: salt,ginger,green chilli,mustard seeds,curry leaves,onion,bhindi (lady fingerokra),coconut milk,coconut oil

Vendakka Stew Recipe (Kerala Style Okra Stew), Salt - to taste,1 teaspoon Mustard seeds,1 Onion - big,1 Green Chilli - slit,1 cup Coconut milk - thick,1 tablespoon Coconut Oil,500 grams Bhindi (Lady Finger/Okra) - cut into 1 inch pieces,2 teaspoons Ginger - grated,1 sprig Curry leaves, 25, Kerala Recipes, To begin making Vendakka Stew, first wash, dry and cut the okras into 1 inch long pieces and keep aside.Heat coconut oil in a pan on medium heat, add the mustard seeds and let it splutter.Add the curry leaves and let it splutter.Add the sliced onions and saute until it turns translucent.Add the grated ginger, slit green chilli and saute for a minute.Add the cut okras and mix well.Season with salt and saute for around 10 minutes till its half cooked.Close with the lid and let the okras cook well.Once its cooked, add the coconut milk and a cup of water and bring it to a rolling boil.Switch off the flame and serve the Vendakka Stew along with steamed rice or appams for the weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Vendakka_Stew_Recipe_Kerala_Style_Okra_Stew.jpg, 9
Ingredients: black salt,green chilli,coriander (dhania) leaves,anardana powder (pomegranate seed powder),lemon,del monte mint mayo,onion,sev finer,papdi puris,potato (aloo)

Party Sev Puri Recipe Filled With Potato & Pomegranate Mint Mayo, 1 Green Chilli - finely chopped,Sev - finer one,1 Lemon - squeezed,3 tablespoons Del Monte Mint Mayo,25 Papdi puris,Black Salt (Kala Namak) - to taste,1 Onion - finely chopped,1/2 cup Anardana Powder (Pomegranate Seed Powder),1/2 cup Coriander (Dhania) Leaves - finely chopped,2 Potatoes (Aloo) - boiled, 35, North Indian Recipes, To begin making the Party Sev Puri Recipe Filled With Potato & Pomegranate Mint Mayo, first prep all the ingredients and keep them ready.In a large mixing bowl, add potatoes, pomegranates, chili, Del Monte Mint Mayo, onion, half of the coriander leaves, lemon juice and black salt.
Mix them all very well.
Check the salt and seasoning and adjust according to taste.Arrange 5 to papdi puris on each serving plate, place a spoonful of mixture on the papdi puris and top it with sev.
 Garnish with coriander leaves and serve immediately.Make the delicious Party Sev Puri Recipe Filled With Potato & Pomegranate Mint Mayo and serve it at a chaat party along with Moong Sprouts Usal , Hariyali Pav Bhaji and Orange Mocktail  or as a evening tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/Del_Monte_Mayo/Potato-Pomegranate-Mint-Mayo-Sev-Puri2.jpg, 10
Ingredients: salt,asafoetida (hing),ajwain (carom seeds),chiroti rava,cumin seeds (jeera),rice flour,butter,sunflower oil

Rava Chakli Recipe - Karnataka Style With Rava & Rice Flour, 1 teaspoon Asafoetida (hing),Salt - to taste,2 tablespoon Butter,1 cup Chiroti Rava,2 cups Rice flour,Sunflower Oil - to cook,1/2 teaspoon Ajwain (Carom seeds),1/2 teaspoon Cumin seeds (Jeera), 70, Karnataka, To begin making the Rava Chakli Recipe, take water in a pan and allow it to boil, add salt to this and mix well.Add chiroti rava to boiling water.
Mix well to form lump free mixture similar to the uppittu.
Switch off the flame and then add rice flour, jeera, hing, butter.Prepare the dough when it is cool enough to handle.
Do not allow it to cool completelyHeat the oil in a pan for deep frying on medium high heat.
Add a ball of dough into the chakli press and begin to press it over the oil, in circular motion to make flat circular spirals like that of a jalebi.
Deep fry the chakli in batches over medium heat till they are fried to crisp.
Remember not to overcrowd the oil or the chaklis will not be crisp.Remove chakli from hot oil once they stop sizzling and sink to the bottom, or when you notice the right color change.Drain on an absorbent paper to remove the excess oil.
Once they are cooled to room temperature, store in airtight container till needed.
This can stay good for up to 10 days.Serve Rava Chakkuli Recipe (Karnataka Style Chakli With Rava & Rice Flour) along with other snacks like Bhel Puri Recipe and South Indian Filter Coffee Recipe during evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pavithrahr-gmail.com/Rava_chakli_recipe_edited.jpg, 8
Ingredients: salt,red chilli flakes,cajun spice mix,virgin olive oil,kabuli chana (white chickpeas),garlic (or garlic paste),garam masala powder,dried oregano

Roasted Chickpeas Recipe, 1 teaspoon Garam masala powder,Salt - to taste,1 tablespoon Garlic - finely chopped(or garlic paste),1 teaspoon Red Chilli flakes,1 teaspoon Cajun spice mix,2-3 tablespoon Extra Virgin Olive Oil,1 1/2 cups Kabuli Chana (White Chickpeas) - soaked in water for 7-8 hours ( overnight),1 teaspoon Dried oregano, 50, North Indian Recipes, To begin making the Roasted Chickpeas, first, Pre-heat the oven to 200 deg Celsius.Brush some olive oil on a non-stick baking sheet.Drain the chickpeas till all the water is removed.
Use a kitchen towel to soak off the excess moisture.Whisk together the olive oil, garlic, and salt, in a small bowlToss this together with the chickpeas in a mixing bowl.Spread the chickpeas in an even layer on the baking sheet.Bake till they just start browning about 20-25 minutes.
While they are being baked, stir to mix using a spatula once or twice, to ensure even baking.Sprinkle the seasoning and mix so that it evenly coats the chickpeas.Bake Roasted Chickpeas for another 10-12 minutes.
Once done remove form the oven and allow to cool before serving.Serve on its own or with chopped onions,herbs, with some mulled apple juice as a snack or just with some Masala Chai Recipe - Indian Spiced Tea to enjoy your evening time., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Roasted_Chickpeas.jpg, 8
Ingredients: salt,mustard seeds,jaggery,carrot,curry leaves,dry red chillies,sunflower oil

Carrot Chutney Recipe, Salt - to taste,1 teaspoon Mustard seeds,3 Carrots (Gajjar),5-6 Curry leaves,1 tablespoon Sunflower Oil,1 teaspoon Jaggery,1 tablespoon Mustard seeds,8 Dry Red Chillies, 90, Indian, To begin with carrot Chutney, soak the dry red chillies and mustard seeds in just enough water for 1 hour or more.Chop the carrots very finely (do not grate them).
Make a fine paste of the red chilly and mustard in a mixer grinder.
Add 3/4th of the carrots and give it one quick blend.
Do not make it into a paste.In a pan, heat the oil for tempering in a pan.
Add mustard seeds and let it crackle.Add curry leaves and let it crisp up.
Once it is done, add the ground carrot and chopped carrot in the pan.Add 1/4 cup of water to the pan and add salt and jaggery and boil on a low flame, till the oil separates.Once it is cooled down, store it in an air-tight jar.Serve Carrot Chutney with Kanchipuram Idlis, Phulkas or Neer Dosa., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/CARrot_Chutney_1600.jpg, 7