anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,coriander (dhania) leaves,brinjal (baingan eggsplant),fennel seeds (saunf),red chilli powder,ginger garlic paste,coriander (dhania) seeds,onion,cumin seeds (jeera),potato (aloo),turmeric powder,sunflower oil

Saunf Wale Aloo Baingan Recipe - Fennel Spiced Potato And Eggplant, 1 Onion - sliced,1 tablespoon Coriander (Dhania) Seeds,1 teaspoon Ginger Garlic Paste,2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,Coriander (Dhania) Leaves - Few sprigs,1 cup Brinjal (Baingan / Eggplant) - cut in cubes,1/2 cup Potatoes (Aloo) - boiled and cut in cubes,1 teaspoon Turmeric powder (Haldi),1 tablespoon Fennel seeds (Saunf), 30, Indian, To begin making Saunf Wale Aloo Baingan, heat a wok in medium flame.
Pour oil and add the cumin seeds, let them fry.Now add the sliced onions, and sauté till the onions become translucent.Add the ginger garlic paste and cook for two more minutes.Now add the brinjal cubes and sauté, once the brinjals are half cooked add the boiled potatoes cubes.Stir them and leave them to fry for 2 to 3 minutes.
It's time to add the spices, add chili powders, turmeric powder, and some salt.
Give it a stir and cook them by closing it with a lid.Wait until the vegetables are cooked well.In the mean, take another small pan and dry roast the coriander and fennel seeds in low flame till aromatic.
Grind it using a mixer to a coarse powder.Now, transfer the aromatic fennel and coriander powder to the vegetables and stir it in open for few minutes.Garnish with finely chopped coriander leaves and switch off the flame.Serve Saunf Wale Aloo Baingan with roti's and dal tadka to make it a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/30-aug/Brinjal_and_Aloo_Subzi_Poriyal_Recipe-8589.jpg, 12
Ingredients: baking powder,salt,canned cherries,curd,vanilla,caster sugar,flour (maida),butter,instant oats (oatmeal)

Oatmeal Cherry Cookies Recipe, 2 tablespoon Curd (Dahi / Yogurt),2 cups All Purpose Flour (Maida),1/2 cup Canned Cherries,1 teaspoon Baking powder,1 teaspoon Vanilla Extract,2 cups Instant Oats (Oatmeal),1 cup Caster Sugar,1/2 teaspoon Salt,3/4 cup Butter, 80, Continental, To begin with the Oatmeal Cherry Cookies Recipe first, preheat the oven to 180 C.
Line a baking sheet with parchment paper and keep aside.Sift the baking powder, flour and salt in a large mixing bowl.
Using a beater, combine the butter, sugar, yogurt and vanilla essence until fluffy.
Gradually add the flour mixture, along with oats and beat or knead well until combined.Roll the oatmeal cookie dough into balls, make a dent in the center and place the cherries in the dent.
Place the shaped oatmeal cherry cookies on the baking sheet.Bake in the oven for about 10 to 12 minutes until crisp, golden brown and the cookies are crackling.Once done remove the cherry cookies from the oven and allow them to cool.
Serve the Oatmeal Cherry Cookies as a Palak Bhajia Recipe (Spinach Pakoras), https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cookies/Chocolate_Cherry_Cookies_Recipe-1.jpg, 9
Ingredients: baking powder,salt,bananas fully ripe,milk,baking soda,sunflower oil unflavoured,sugar,vanilla,eggs,flour (maida),butter,instant oats (oatmeal),cinnamon powder (dalchini)

Oatmeal Banana Mini Muffins Recipe, 3/4 cup Instant Oats (Oatmeal),1-1/2 cups All Purpose Flour (Maida),1-1/2 teaspoons Baking powder,1/3 cup Milk - room temperature,100 grams Butter (unsalted) - room temperature,1 teaspoon Vanilla Extract,1 teaspoon Cinnamon Powder (Dalchini),3 Ripe Bananas - fully ripe and mashed well,2/3 cup Sugar,1/2 teaspoon Salt,2 tablespoons Sunflower Oil - unflavoured,1/4 teaspoon Baking soda,2 Whole Eggs, 30, Continental, To being making the Oatmeal Banana Mini Muffins Recipe, keep all your ingredients ready.In a mixing bowl, sieve through all purpose flour, baking soda, baking powder, cinnamon powder and salt.
To this add the rolled oats and combine everything well.In another bowl, mash the ripe bananas.
You can leave a few pieces of bananas chunky to add texture to the muffins.In another mixing bowl, add sugar, butter and cream the mixture with an electric hand beater.
The butter should be soft and at room temperature.Whisk until the butter and sugar combine well and have a creamy texture.
Add eggs to the butter and sugar mixture and whisk it well.Next add oil to butter, sugar and egg mixture.Add the mashed bananas, vanilla extract and milk in the mixture.
Mix everything well with a spoon.Finally add all the dry ingredients to the wet ingredients.
Fold them gently until the Oatmeal Banana Mini Muffins batter is well combined.
 Do not over mix.
Mix only until the dry ingredients mix well with wet ingredients.The Oatmeal Banana Mini Muffins mixture is ready when you should have a smooth dropping consistency batter.
Meanwhile, preheat an oven to 180 degree C.
Pour the Oatmeal banana muffin mixture into a greased mini muffin pan mold and bake it for 10 to 12 minutes.After 10 minutes, take a toothpick or skewer and pierce the muffin at the center to see if the muffin has baked through.
the toothpick should come out clean.If not, place it in the oven until done.
For another five minutes.Serve the Oatmeal Banana Mini Muffins warm and store them in an airtight container in the refrigerator for 4 to 5 days.Serve these Oatmeal Banana Mini Muffins as a tea time snack along with Masala Chai or Adrak Chai or you can even pack it in your kids lunch box along with Grilled Mushroom Sandwich., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Oatmeal_Banana_Mini_Muffins_recipe_1_1600.jpg, 13
Ingredients: salt,cloves garlic,lb fish fillet (sol fish),water,onion,tme leaves,black pepper powder,flour (maida),butter,red wine (or wine)

Red Wine Sauce Over Baked Sole Fish Recipe, 1 Tablespoon Butter,1 teaspoon Black pepper powder,3 cloves Garlic - grated,Salt - to taste,3/4 Cup Water,1-1/2 Tablespoons All Purpose Flour (Maida),2 cloves Garlic - grated,1 Sprig Fresh Thyme leaves,1 lb Fish fillet - (sol fish),1/4 Cup Red wine - (or any cooked wine),3 Tablespoons Onions - finely chopped,1 teaspoon Salt, 40, Continental, To begin making Red Wine Sauce Over Baked Sol Fish Recipe, wash fillet 3-4 times and pat them dry.In a large mixing bowl, marinate fillets with the marination ingredients mentioned.
Keep aside for 20 minutes.Preheat oven at 350 degree Fahrenheit.Meanwhile in a bowl, mix in all the ingredients for red wine sauce.
Whisk well so that there are no lumps of flour in it.Heat a skillet and add butter.
Once butter melts, add onions and grated garlic.
Fry on medium heat till the onions get translucent.Add the sauce mixture and mix on medium heat.Once the sauce comes to boil, reduce the heat and simmer till the sauce thickens.
Stir in between.Once the sauce is nice and thick, remove from the heat.Line up baking tray with silver foil/parchment paper and brush it with some oil.Place Marinated fillet and bake for about 20 minutes.Check if the fish is baked well, using a toothpick.Remove and place the baked fish on serving plate and drizzle over the prepared sauce and serve with sliced onions and more thyme leaf sprigs.Serve Red Wine Sauce Over Baked Sol Fish Recipe as an inclusion in your weekend dinner with family, along with Fresh Garden Salad Recipe and along with Red Wine Sangria Cocktail Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/RED_WINE_SAUCE_OVER_BAKED_SOL_FISH.jpg, 10
Ingredients: tomato,salt,yellow moong dal (split),puffed rice,sweet chutney (date tamarind),mango,coriander (dhania) leaves,onion,lahsun ki chutney (red garlic chutney),peanuts (moongphali),green chutney (coriander mint)

Bhel Puri With Raw Mango Recipe, 1 1/2 tablespoon Sweet Chutney (Date & Tamarind),1/2 cup Mango (Raw) - diced,Salt - as required,1 tablespoon Green Chutney (Coriander & Mint),3 sprig Coriander (Dhania) Leaves - minced,1 1/2 tablespoon Lahsun Ki Chutney (Red Garlic Chutney),1 Tomato - deseeded and finely chopped,2 tablespoons Yellow Moong Dal (Split) - fried(optional),2 cups Puffed rice,1 Onion - peeled and finely chopped,3 tablespoons Raw Peanuts (Moongphali) - roasted, 15, North Indian Recipes, To begin making Bhel Puri With Raw Mango, sprinkle a pinch of salt and red chili powder on diced raw mangoes and keep aside.In a wide mixing bowl, mix in chopped onions, chopped tomato, puffed rice, peanuts, Lahsun ki Chutney , green chutney and Date and Tamarind Chutney .
Now add masala raw mango pieces and toss it gently.
Season with salt if required.Add fresh chopped coriander, sev and fried moong dal to the bhel.
Toss and serve immediately.Serve Bhel Puri With Raw Mango with a cup of Masala Chai  during your tea time break or you can also make it and serve with other chaats like Sev Puri and Dahi Bhalla Puri for a weekend chaat party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Lubna_Karim/Bhel_Puri_with_Raw_Mango_1600.jpg, 11
Ingredients: salt,mustard seeds,asafoetida (hing),red chilli powder,water,baking soda,gram flour (besan),curd,onion,broccoli,lemon,cumin seeds (jeera),coriander powder,rice flour,turmeric powder,garam masala powder,sunflower oil

Broccoli Pakora Masala Recipe - Broccoli In Spicy Yogurt Gravy, 1 tablespoons Rice flour,1 tablespoon Gram flour (besan),Salt - to taste,1 cup Curd (Dahi / Yogurt) - beaten,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1/4 teaspoon Garam masala powder,1 teaspoon Mustard seeds,1 teaspoon Coriander Powder (Dhania),3/4 cup Water,Asafoetida (hing) - a pinch,3 tablespoons Water,2 tablespoons Sunflower Oil,1 cup Onion - thinly sliced,1/2 teaspoon Baking soda,1/2 teaspoon Lemon juice,1 cup Broccoli - finely chopped,3 tablespoons Gram flour (besan),1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder, 30, North Indian Recipes, To begin making the Broccoli Pakora Masala recipe, preheat the oven to 400°F/204°C and spray a non stick cooking oil over a baking tray and keep aside.Add the ingredients (under pakoras) in a bowl which includes broccoli, onion, rice flour, besan, baking soda, lemon juice, turmeric powder, red chilli powder, garam masala powder, salt and a little water.
Mix well to form a thick consistency.Take a tea spoon full of mixture and round them slightly with wet hands and place them on a baking tray.
Bake at 400°F for 20 minutes, till the top layers turn light brown.
Take them out and place them aside.You can also fry them, if you don't want the baked pakora.
For frying, heat oil in a heavy bottomed pan.
When the oil is hot, add the pakoras one by one and fry them till it turns golden brown.Take them out on a kitchen towel and keep it aside.
The next step is to make the yogurt gravy for the broccoli pakoras.
In a wide pan, heat the oil and add mustard seeds, cumin seeds, asafoetida and let it cook for about 15 to 20 seconds.Lower the heat and add besan.
Keep stirring in low heat till it turns aromatic and light golden in colour.Once it turns golden in colour, add in the yogurt, turmeric powder, red chilli powder, coriander powder and stir well in low heat for about 4 to 5 minutes.
Add water according to your consistency.Add salt and mix well.
Then add in the pakoras and let it simmer for 2 minutes.
Broccoli pakoras in spicy yogurt gravy is ready to be served.
Enjoy!Serve Broccoli Pakora Masala along with Tomato Onion Cucumber Raita, Jeera Rice and Phulka for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anki.s19-gmail.com/Broccoli_pakora_in_spiced_yogurt_gravy.jpg, 17
Ingredients: tomato,salt,red chilli powder,curry leaves,coriander (dhania) seeds,green brinjal,turmeric powder,sambar powder,sunflower oil

Long Brinjal Poriyal Masala Recipe - Green Baingan Sabzi, 300 grams Long Green Brinjal - sliced into half and cut into 1 inch pieces,1 teaspoon Coriander (Dhania) Seeds - coarsely pounded,1 sprig Curry leaves - roughly torn,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Sambar Powder,2 Tomatoes - finely chopped,Sunflower Oil,1/2 teaspoon Red Chilli powder, 30, South Indian Recipes, To begin making the Long Brinjal Poriyal Masala Recipe, first prepare all the ingredients and keep them ready.
Cut the green brinjal and soak it in salt water to prevent it from getting dark.Heat oil in a heavy bottomed pan over medium heat.
Add the coriander seeds and allow it to crackle.Add the chopped tomatoes, curry leaves and saute until the tomatoes soften.
Stir in the brinjal (draining the excess water), sprinkle some salt and stir fry for a few seconds.
Cover the pan and cook the brinjal until it softens.Once the brinjal is cooked through, open the lid and add the sambar powder, turmeric powder, red chilli powder and any more salt to taste.Stir well until the brinjal poriyal absorbs all the masala and looks well done.
Give it a taste and adjust the seasonings accordingly.
Once done, turn off the heat and transfer to a serving bowl.Serve the Brinjal Poriyal Masala along with Kerala Style Pulissery (Moru Kuzhambu), Steamed Rice, Tomato Cucumber Raita and Papad for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/Long_Brinjal_Sabzi_Poriyal_Recipe_Flavored_With_Coriander_Seeds-3.jpg, 9
Ingredients: salt,coriander (dhania) leaves,coconut,red chilli powder,cloves garlic,curry leaves,coriander (dhania) seeds,onion,cumin seeds (jeera),green chilli green chilli,lemon,banana stem ( after ing),kala chana (brown chickpeas),sunflower oil

Baale Dindu Kadale Palya - Banana Stem Curry With Chickpeas Recipe, 1 cup Kala Chana (Brown Chickpeas) - soaked overnight,2 teaspoons Cumin seeds (Jeera),Coriander (Dhania) Leaves - few sprigs,2 tablespoons Fresh coconut - grated,Salt - to taste,1 teaspoon Lemon juice,Curry leaves - few sprigs,1 Green Chilli - one small green chilli,2 Onions - chopped,1 clove Garlic - peeled,1 Banana Stem - cleaned and chopped (about 250 grams after cleaning),1-1/2 teaspoon Red Chilli powder - (adjust),2 teaspoons Coriander (Dhania) Seeds,Sunflower Oil - as required, 65, Coastal Karnataka, To prepare Baale Dindu Kadale Palya (Banana Stem Curry With Chickpeas Recipe), cut the extra portion of the banana stem, trim its top and bottom lightly, and chop the stem finely.Take a Pressure cooker, add soaked chickpeasAdd sufficient water and cook for 1-2 whistles.Allow to release pressure by itself.
Add the chopped banana stem required salt and cook further for 1 more whistle.
The chickpeas should be firm and not mushy.Heat a Kadai and dry roast coriander seeds till fragrant.
Set aside.In the same Kadai, and add a little oil.
Once the oil is hot, splutter cumin, add in curry leaves and saute for a few seconds.Add chopped onions, garlic and saute till cooked.In a Mixer, dry grind coriander and add all the sauteed ingredients with grated coconut and wet grind till smooth, with adding water if necessary.After the pressure in the cooker with chickpeas and banana stem releases, add the ground paste in a kadai along with the contents of the pressure cooker.Add chilli powder and allow the Baale Dindu Kadale Palya to come to a boil.
Adjust salt and switch off flame.Add lemon juice to the recipe and mix.Garnish with coriander leaves, chopped green chilli, and serve Baale Dindu Kadale Palya hot with rasam recipe., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Baalekaayi_Dindina_Palya_Raw_Banana_Stem_Chana_Dal_Curry_In_Coconut-1.jpg, 14
Ingredients: salt,coriander (dhania) leaves,red chilli powder,cloves garlic,gram flour (besan),curd,cumin seeds (jeera),baby potatoes,coriander powder,turmeric powder,garam masala powder,sunflower oil

Gujarati Lasaniya Batata Recipe - Garlic Potato Curry, 250 grams Baby Potatoes,1 tablespoon Red Chilli powder,1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),12 cloves Garlic - chopped,3/4 cup Gram flour (besan),1 tablespoon Sunflower Oil,1/2 cup Curd (Dahi / Yogurt),1 tablespoon Coriander (Dhania) Leaves - chopped, 45, Gujarati Recipes﻿, To begin making the Gujarati Lasaniya Batata Recipe (Garlic Potato Curry), boil and peel the baby potatoes and keep aside.Heat oil in a heavy bottomed pan and fry till golden on medium heat.In the same wok heat 2 tablespoons of oil, add cumin seeds and wait till they crackle.
Add chopped garlic and sauté for a while.Now add gram flour and cook for another five minutes on a slow heat.Add coriander powder, garam masala powder, red chilli powder, turmeric powder and cook for another minute.Remove the wok from heat and then add whisked yogurt, a little water and place the wok on fire again and cook.
When the curry starts to thicken add fried baby potatoes and mix well such that the masala coats well.
Season with salt as needed and turn off the gas.
Garnish with chopped coriander and serve hot.
Serve Gujarati Lasaniya Batata along with Palak Dal, Lauki Raita and Phulka for an everyday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Lehsuniya__Lasaniya_Batata_Gujrati_Grlic_Potato_Curry.jpg, 12
Ingredients: tomato chuncks,cloves garlic,st flower,onion,coriander (dhania) powder,turmeric powder,sunflower oil,salt,brown cardamom (badi elaichi),garam masala powder,red chilli powder,ginger,bay leaf (tej patta),ghee,gram flour (besan),coriander (dhania) leaves,cinnamon stick (dalchini),bottle gourd (lauki),coriander powder,green chilli split

Healthy Lauki Kofta Curry Recipe | Non Fried Bottle Gourd Coffee Curry | Dhoodi Kofta, 1/4 cup Gram flour (besan),Sunflower Oil - for cooking,1 tablespoon Stone flower,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 Onion - finely chopped,1 teaspoon Coriander (Dhania) Powder,Salt - to taste,2 Brown cardamom (Badi Elaichi),1 inch Ginger - finely chopped,1 Bottle gourd (lauki) - peeled and grated (about 3 cups),1 tablespoon Honey,1 Green Chilli - split,4 cloves Garlic - finely chopped,8 sprig Coriander (Dhania) Leaves - chopped,1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 tablespoons Ghee,1 Bay leaf (tej patta) - torn,1/2 teaspoon Garam masala powder,1 inch Cinnamon Stick (Dalchini) - broken,8 Tomatoes - cut into chuncks and pureed, 60, North Indian Recipes, To begin making the Lauki Kofta Recipe, first prep all the ingredients and keep them ready.Peel and grate the bottle gourd and squeeze out the excess water from the grated bottle gourd and keep it aside.
Mix all the ingredients for the kofta and divide into 12 to 15 portions.
Into a large mixing bowl, add the grated lauki, turmeric, red chilli, coriander powder, garam masala, gram flour and salt to taste.
Mix everything well.Preheat a Kuzhi Paniyaram and drizzle a little oil in each of the cavities; then place the kofta balls in the pan's cavities; drizzle the kofta with a little oil and pan fry them until golden brown on both sides.
You will have to flip the kofta balls so they fry on all sides evenly.
Once done, keep the lauki kofta balls aside and we will use them only when we are ready to serve.For the kofta curry, add the cut tomatoes into the mixer grinder and puree it.
Keep aside.Heat ghee in a heavy bottomed pan; add the ginger, garlic, green chilli and onion and saute until the onions soften.
This will take 3 to 4 minutes.Once the onions have softened and turned lightly golden brown add the spices; cinnamon, bay leaves, badi elaichi and stone flour.
Stir for a few seconds until you can smell the aromas coming through.Add the tomato puree, turmeric powder, garam masala powder, chilli powder, coriander powder, salt honey and simmer the kofta gravy for about 5 to 7 minutes until the raw smell from the tomatoes goes away.Once done, give the lauki kofta curry a taste and check the salt and spices and adjust accordingly.Once you are ready to serve, transfer the lauki kofta curry to a serving bowl.
Place the pan fried lauki kofta and sprinkle fresh coriander leaves and serve hot.Serve the Lauki Kofta Curry along with Palak Dal, Phulka and a Paneer Pulav for a delicious dinner along with laccha pyaz and lassi., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Healthy_Lauki_Kofta_Recipe_Non_Fried_4_1600.jpg, 20
Ingredients: tomato,salt,rye,ginger,turmeric powder,bud garlic,kashmiri red chilli powder,coconut,green peas,water,curry leaves,dry red chillies,onion,oil,corn cob,coriander seeds,cumin seeds,garam masala powder

Corn and Peas Curry Recipe - Corn And Peas Curry Recipe,  1 teaspoon coriander seeds, 1 tsp rye, 1/2 cup tomato puree, water - as per use, 2 teaspoons oil, 2 sprig curry leaves, 1 tsp Kashmiri red chilli powder, 6 bud garlic, 1 tsp garam masala powder,2 corn cob - cut into 1 inch pieces, 2 tsp oil, salt - as per taste, 1 Inch ginger, 1/4 cup green peas, 2 tbsp coconut - tighten, 2 onions - cut thin and straight, 1/4 1 tsp turmeric powder, 5 dry red chilies, 2 teaspoons cumin seeds, 55, Indian, To make the corn and pea curry recipe, we will first cook the corn.
Pour the corn in a pressure cooker with salt, water and cook it until 2 years come.
Turn off the gas and let the pressure drain automatically.
After the pressure is released, open the cooker, drain the water and keep it aside.
After cooling, cut the round in the middle of the middle.
Now heat a pan to make gravy.
Add cumin seeds, coriander seeds, dry red chillies and roast it well for 3 to 5 minutes.
Turn off the gas and allow this mixture to cool.
Keep it aside.
Now heat oil in another pan.
Add garlic, ginger, onion and cook till the onion becomes soft and brown.
Now add coconut and cook for 1 minute.
Turn off the gas and allow this mixture to cool.
Now in a mixer grinder, add roasted spices, garlic onion, ginger mixture, some water and make a paste.
Keep it aside.
Now heat oil in a pan.
Add mustard seeds, curry leaves and let it splutter.
After tempering, add tomato puree and let it boil.
After boiling, add ground onion masala and cook for 1 minute.
Now add turmeric powder, garam masala powder, Kashmiri red chilli powder and mix well.
After 2 minutes, add boiled corn, water as per the experiment, add peas, cover the pan and cook it for 3 to 4 minutes.
Turn off the flame and serve.
Serve the Corn and Pea Curry Recipe along with Lachha Paratha and Gourd Raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Sweet_On_The_Cob_Corn_Peas_Curry_Recipe_Bhutte_Matar_Ki_Sabzi_8_1600.jpg, 18