anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,cumin powder (jeera),ginger,green chilli,coriander (dhania) leaves,red chilli powder,water,del monte tandoori mayo,curd,sugar,garlic,lemon,boneless chicken (es),onion,coriander powder,turmeric powder,butter,sunflower oil

Butter Chicken With Tandoori Mayo Recipe, 1 Green Chilli - finely chopped,3/4 tablespoon Ginger - grated,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),4 tablespoon Fresh cream,1 teaspoon Sunflower Oil,3/4 tablespoon Garlic - grated,Sunflower Oil - as required,1 tablespoon Red Chilli powder,2 tablespoon Curd (Dahi / Yogurt),1/2 teaspoon Cumin powder (Jeera),1/2 inch Ginger - peeled and finely chopped,1/2 teaspoon Sugar,1 teaspoon Turmeric powder (Haldi),1/2 tablespoon Turmeric powder (Haldi),Coriander (Dhania) Leaves,1 tablespoon Lemon juice,Butter - as required,400 grams Boneless chicken - cubed to bite size (2-inches),1 tablespoon Butter,2 tablespoon Del Monte Tandoori Mayo,1 teaspoon Fresh cream,5 Tomatoes - chopped,1 tablespoon Del Monte Tandoori Mayo,1 tablespoon Coriander Powder (Dhania),2 tablespoon Butter,1 cup Water,2 Onion - chopped,1 tablespoon Cumin powder (Jeera),1 teaspoon Salt, 180, North Indian Recipes, To prepare Butter Chicken With Tandoori Mayo Recipe, first marinate the chicken.
In a mixing bowl, add the chicken pieces and all the ingredients mentioned in "For Marination" list.Combine all the ingredients together and mix well by applying the marinade to the chicken pieces.Close this bowl and leave it in the refrigerator for at least 2 hours.After the chicken gets marinated and when it is time to make the gravy, keep the marinated chicken out from the freezer.Now to prepare the pan fried chicken tikkas/kebabs, heat a kadai/wok with 2 teaspoon oil.
Once the oil is heated, add 2 tablespoon butter and wait for it to melt.After butter gets melted, add the marinated chicken pieces and fry in batches till they are cooked.
Add more butter if needed while frying.After frying remove the chicken kebabs/tikka and keep aside.To prepare tomato gravy for the butter chicken, boil the tomatoes for 10 minutes in a cup of water and switch off the gas.After cooling, add this to a mixer along with chopped onion and grind to a thin puree.In the pan, add a teaspoon of oil and 2 tablespoons butter.
After the butter melts, add ginger and green chillies and saute for 2 minutes.Add the spice powders (turmeric powder, red chili powder, cumin powder and coriander powder) one by one and saute till they mix well and are aromatic.Now pour the tomato and onion puree and mix well with spices.Simmer on low flame till oil rises to the surface of the gravy and the color of the gravy changes.Add the chicken tikka pieces and mix well.
Add 1/2 teaspoon sugar and mix well.Simmer the gravy for 10 minutes.
Adjust salt.
Now add fresh cream and Delmonte tandoori mayo, mix and simmer for 5 minutes.Garnish with cream, a knob of butter and coriander leaves.
Serve with steamed Basmati rice, Naan or Pudina Tawa Paratha.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Butter_Chicken_Recipe_With_Tandoori_Mayo-1.jpg, 19
Ingredients: salt,mustard seeds,banana stem,black peppercorns,curry leaves,white urad dal (split),turmeric powder,green chillies,sunflower oil

South Indian Style Vazhaithandu Poriyal Recipe - Banana Stem Curry with No Onion and No Garlic, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - for cooking,Salt - to taste,1 teaspoon Whole Black Peppercorns - coarsely pounded,2 cups Banana Stem - peeled and finely chopped,1 teaspoon Mustard seeds,2 Green Chillies - finely chopped,1 sprig Curry leaves, 50, South Indian Recipes, To begin making South Indian Style Vazhaithandu Poriyal Recipe, first cut the banana stem into small pieces.
Pressure cook it in a cooker, with a little salt for just one whistle and turn off the heat.Heat oil in a heavy bottomed pan, add the mustard seeds and urad dal.
Roast urad dal until golden brown and crisp.Once done add the remaining ingredients and the cooked banana stem (Vazhaithandu) Stir fry for a few seconds and turn off the heat.
Check the salt and adjust according to taste.Serve the South Indian Style Vazhaithandu Poriyal Recipe  along with steam rice and Parappu Rasam to enjoy your Lunch meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/South_Indian_Style_Vazhathandu_Poriyal_Recipe_Banana_Stem_Curry_with_No_Onion_and_No_Garlic_.jpg, 9
Ingredients: salt,green chilli,mustard seeds,ghee,asafoetida (hing),black pepper powder,curry leaves,coriander (dhania) leaves,sweet corn,coconut milk,rice flour

Corn Korma Recipe, 1 Green Chilli - finely chopped,1 cup Sweet corn,Salt - to taste,1 teaspoon Mustard seeds,1 teaspoon Rice flour,1 cup Coconut milk - thick,2 teaspoons Ghee,Few sprig Coriander (Dhania) Leaves - finely chopped,1 sprig Curry leaves,1 teaspoon Black pepper powder,1 pinch Asafoetida (hing), 35, Indian, To begin making Corn Korma Recipe heat a pan in slow flame.
Into this put the ghee and when it's heated add the mustard seeds and asafoetida, and let the mustard seeds splutter.Into this add the curry leaves and finely chopped green chili.
Sauté for a minute.Now, add the grated corn kernels and stir it for 5 minutes till the raw smell of the corn goes away.Now, take a small bowl into it put the rice flour, pepper and whisk it smoothly along with the thick coconut milk.Pour this coconut mix into the corn mixture and keep stirring for 5 minutes.Add more water, depending on the consistency you like.Season with salt and garnish it with the finely chopped coriander leaves.Switch off the flame and the Corn Korma is ready to be served with Phulkas or Parathas and Moongphali Bhindi Recipe , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Corn_Korma.jpg, 11
Ingredients: salt,baking powder,buttermilk cold,sugar,vanilla,cinnamon stick (dalchini) ground,eggs,peaches (you may tinned peaches but be sure drain them completely),flour (maida),butter

Peach Cobbler Scones Recipe, 1/4 cup Sugar - granulated,2 tablespoons Sugar - granulated,3 teaspoons Baking powder,3/4 cup Butter (unsalted) - chilled and cubed,2 Peaches - sliced (you may use tinned peaches but be sure to drain them completely),1 teaspoon Vanilla Extract,1 Whole Eggs - beaten,3 cups All Purpose Flour (Maida),1 cup Buttermilk - cold,3/4 teaspoon Salt,1 teaspoon Cinnamon Stick (Dalchini) - ground, 45, Continental, To begin making Peach Cobbler Scones, place a rack in the center of the oven and preheat it to 180 C.In a large mixing bowl, sift together the flour, sugar, baking powder and salt.
Cut the butter into small cubes.
Add the cubes to the flour and gently rub them into the flour mixture, till they disintegrate and the flour begins to resemble coarse meal or bread crumbs.Set this aside for some time.Meanwhile, in another bowl combine the beaten egg, vanilla and 3/4 cup of buttermilk, retaining the rest for later use.
Beat this together lightly.
Add this mixture to the flour mixture and knead it to combine all the ingredients and make a soft dough.
Do not over-knead.
It is alright for the mixture to still be a little rough.Cover the bowl and chill the mixture for 10 minutes in the refrigerator.Take the dough out from the refrigerator and gently roll the dough into an even circle of about 1/2 inch thickness.
Dust with flour if the dough is sticky.
And if you feel you have had to use too much flour to dust, you can always use a pastry brush to brush away the extra dry flour, later.Brush half of the rolled out dough with buttermilk (the reserved 1/4 cup).
Arrange peach slices, in a single layer, across the buttermilk moistened dough.
Sprinkle with half of the cinnamon sugar mixture.
Carefully pick the empty side of dough and fold over the layer of peaches.Press the edges of the dough to seal them together.
Using a floured knife or a pizza cutter, slice dough into even pieces (about 8-10).Place the scones on lined baking sheets or silpat leaving enough room for them to expand.
Brush each scone with buttermilk, and sprinkle with remaining cinnamon sugar.Bake for 15-18 minutes, until golden brown and cooked through.Serve the Peach Cobbler Scones as a tea time snack along with a cup of tea or coffee.
It even make a great breakfast party snack.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Peach_Cobbler_Scones.jpg, 10
Ingredients: salt,coriander (dhania),ginger,mustard seeds,poha (flattened rice),green peas (matar),figaro pure olive oil,carrot,curry leaves,sugar,onion,cumin seeds (jeera),peanuts (moongphali),lemon,green bell pepper (capsicum),turmeric powder,green chillies

Spicy and Tangy Mixed Vegetable Poha Recipe With Peanuts, 1 sprig Curry leaves - roughly torn,1 Carrot (Gajjar) - finely chopped,1/2 teaspoon Mustard seeds,3 tablespoons Roasted Peanuts (Moongphali),Salt - to taste,1 teaspoon Lemon juice,1 inch Ginger - grated,2 teaspoons Sugar,2 Green Chillies - finely chopped,1 Onion - finely chopped,1/2 cup Green Bell Pepper (Capsicum) - finely chopped,1/3 cup Green peas (Matar),Coriander (Dhania) Leaves - a small bunch finely chopped,2 cups Poha (Flattened rice),Figaro Pure Olive Oil - for cooking,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin seeds (Jeera), 30, North Indian Recipes, To begin making the Mixed Vegetable Poha Recipe, heat Figaro Pure Olive Oil in a pan, add the raw peanuts and roast  until crisp.
 Keep the peanuts aside.Heat oil in a kadai, add the mustard and cumin seeds; allow it to crackle.
Add the curry leaves, onions and saute until softened.
Once the onions have softened, add the remaining vegetables, sprinkle some salt and water and allow it to steam cook.Place the poha in a colander and rinse it well under running water.
Stir the poha gently by using your fingers while rinsing, otherwise they will become mushy at the time of cooking.
Once washed set aside the poha.Stir in the turmeric powder, peanuts, salt and sugar.
Stir to combine and finally add rinsed poha.Give the poha a gentle stir until all the ingredients come together.
Turn the heat to low and cover the pan.
Allow the mixed vegetable poha to cook in the steam along with the vegetables.
This will take about 3 to 4 minutes.After 3 to 4 minutes, you will notice the poha has puffed up slightly.
At this stage turn off the heat.
Stir in the juice from one lemon and the coriander leaves.Check the salt and seasonings and adjust to suit your taste and serve.Serve the Mixed Vegetable Poha along with Bhujia, Fruits and a hot cup of Adrak Chai for a wholesome breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/short-format-Mixed_Vegetable_Poha_Recipe_With_Figaro_Olive_Oil-2.jpg, 17
Ingredients: salt,tamarind water,coconut,mustard seeds,asafoetida (hing),cloves garlic,curry leaves,dosa rice dried completely,coriander (dhania) leaves,onion,coriander (dhania) seeds,methi seeds (fenugreek seeds),cumin seeds (jeera),white urad dal (split),dry red chillies

Mangalorean Style Masala Pundi Recipe - Steamed rice dumpling in Onion Gravy, 1 cup Dosa rice - washed and dried completely,1 sprig Coriander (Dhania) Leaves - chopped,4 tablespoon Fresh coconut,Salt - to taste,1 cup Tamarind Water,1/2 cup Fresh coconut - grated,1 Onion - chopped,2 cloves Garlic - chopped,1 teaspoon Mustard seeds,1 tablespoon Cumin seeds (Jeera),1 tablespoon Salt,2 tablespoon Coriander (Dhania) Seeds,1 tablespoon White Urad Dal (Split),2 Dry Red Chillies,1 teaspoon Methi Seeds (Fenugreek Seeds),1 sprig Curry leaves,1 pinch Asafoetida (hing), 60, Mangalorean, To begin making the Mangalorean style Masala Pundi Recipe - Steamed rice dumpling in Onion Gravy we will make the pundi, wash the dosa rice and dry them completely.Grind the rice in a mixer to a coarse mixture, add the grated coconut and blitz it one more time and keep it aside.Heat a sauce pan with 1 cup water, add salt and leave it to boil.
Add the ground rice mixture and start whisking continuously so that no lumps are formed.Keep whisking till the mixture thickens and does not stick to the sides of the saucepan.Once done turn off the heat and allow it to cool.Meanwhile keep a vegetable steamer ready with enough water to steam the dumplings.Make lemon sized balls from the cooked rice mixture and place them on the plate of the steamer.
Steam the dumplings for about 20 minutes.We will move ahead to make the curry, heat a small skillet with a teaspoon of oil.
Add coriander seeds, fenugreek seeds and roast them for 10 seconds.
Later add the dry red chillies, cumin seeds, urad dal and roast them well too for another 10 seconds.Take these roasted spices and grind it along with coconut in a mixer grinder to a fine paste.
Add little water to grind it smoothly.Heat a kadai with oil, add the mustard seeds and splutter for few seconds and add the curry leaves and hing.
Once that crackles add the chopped onions and garlic and saute till the onions becomes translucent.Add turmeric powder, the ground paste, tamarind water and give it a stir.
Check for salt.
You can add 1 more cup of water and allow it to boil.Once the dumplings are steamed, transfer them to a serving plate, pour a ladle of the gravy on the steamed dumplings, garnish with coriander leaves and serve.Serve the Mangalorean style Masala Pundi Recipe - Steamed rice dumpling in Onion Gravy as it is with a glass of Masala Chai Recipe - Indian Spiced Tea by the side for your morning breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mangalorean_style_Basale_Pundi_Recipe_Steamed_rice_dumpling_in_Onion_Gravy.jpg, 15
Ingredients: tomato,salt,ginger,mustard seeds,puffed rice,coriander (dhania) leaves,green peas (matar),curry leaves,onion,cumin seeds (jeera),peanuts (moongphali),lemon,turmeric powder,green chillies,sunflower oil

Puffed Rice Upma Recipe - Murmura Upma, 1 Ginger - grated,1/2 teaspoon Mustard seeds,6 cups Puffed rice,2 tablespoon Lemon juice,1 tablespoon Coriander (Dhania) Leaves - finely chopped,10 Curry leaves - roughly torn,1 Onion - finely chopped,2 Green Chillies - finely chopped,Salt - as needed,1/4 cup Raw Peanuts (Moongphali),1 tablespoon Sunflower Oil,1/4 teaspoon Turmeric powder (Haldi),1/4 cup Green peas (Matar) - steamed,1/2 teaspoon Cumin seeds (Jeera),1 Tomato - roughly chopped, 30, South Indian Recipes, To begin making Puffed Rice Upma Recipe (Murmura Upma), place the puffed rice in a strainer and wash it under running water for 30 seconds and set aside on a bowl for all the excess water to drain out.
Alternatively, if you like the upma crunchy you can directly add the puffed rice without washing it.
Heat a heavy bottomed pan or kadai with a tablespoon of oil on medium flame.
Once the oil heats up, add mustard seeds and allow it to crackle.
Add cumin seeds and peanuts and roast on medium heat until the raw peanuts get a roasted aroma and are crisp.Once the peanuts are roasted, add the ginger, onions, green chillies and curry leaves with a little salt and sauté until transparent.
Add peas, turmeric powder, tomatoes and cook for 5 minutes until the tomatoes are tender and soft.
Stir in the Murmura (Puffed Rice), coriander leaves, lemon juice and stir everything together.
Check the salt and spice, adjust to suit your taste and serve.
Serve the Puffed Rice Upma for a quick and easy weekday breakfast or even as a tea time snack when you have some guests over along with some Kesar Chai Recipe - A Delicious Saffron Flavored Indian Tea.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Puffed_Rice_Upma__Murmura_Upma.jpg, 15
Ingredients: dry fruits rum,wheat flour,baking soda heaped,walnuts coarsley,rajgira flour (amaranth flour),dark chocolate chips,eggs ( banana replace eggs),milk,brown sugar (demerara sugar),baking powder heaped,flax seed powder (flax meal),instant oats (oatmeal),sunflower oil

Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe, 1 to 2 tablespoons Dark Chocolate Chips,1/2 teaspoon Baking soda - slightly heaped,1 Whole Eggs - beaten ( Mashed banana to replace egg),1 cup Instant Oats (Oatmeal),3/4 cup Dry Fruits - rum soaked,3/4 cup Sunflower Oil,1/2 cup Rajgira Flour (Amaranth Flour),5 tablespoons Milk,1/2 cup Brown Sugar (Demerara Sugar) - adjustable,1/4 cup Walnuts - coarsley chopped,2 tablespoons Whole Wheat Flour,1 tablespoon Flax seed powder (flax meal),1-1/4 cups Whole Wheat Flour,1/2 teaspoon Baking powder - slightly heaped, 60, Continental, To begin the Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe, preheat oven to 180 degree Celsius.
Lightly grease a baking sheet.Mix together the flours, oats, ground flax, baking powder, baking soda, sugar, rum soaked fruits, walnuts and chocolate chips in a large bowl.In another bowl, whisk/beat together the egg, (If using mashed banana instead of egg do not add it during this step.
Add it during the above step with the rest of the dry ingredients and mix well.) oil & milk together.
Make a well in the center of the dry ingredients and pour in the egg mixture.
Mix the mixture together well with either a fork or a whisk or a wooden spoon to make a soft but not sticky dough.Shape cookies and arrange well apart on the greased baking sheet; flatten the tops down slightly with a fork.
Transfer the biscuits to a preheated oven and bake for 10 -12 mins until golden.
(oven times may vary)Remove from the oven and allow it to cool for 2-3 mins on the baking sheet.Transfer the cookies to a wire rack to cool.
Serve the Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie cold or store in an airtight container to serve later.Notes:Make sure all excess liquid from the rum soaked fruits are drained.These cookies are soft cakey cookies.
So don't worry if you don't achieve the usual cookie texture.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Whole_Wheat_Oatmeal_and_Amaranth_Fruitcake_Cookies.jpg, 13
Ingredients: salt,red bell pepper (capsicum),rosemary,water,virgin olive oil,cloves garlic,lemon,black pepper powder,green bell pepper (capsicum),quinoa

Roasted Bell Pepper Quinoa Recipe, 1 tablespoon Extra Virgin Olive Oil,1 Red Bell pepper (Capsicum) - finely chopped,Salt - to taste,1 teaspoon Lemon juice,4 cloves Garlic - finely chopped,1 teaspoon Rosemary,1 cup Quinoa,2 cups Water,1 Green Bell Pepper (Capsicum) - finely chopped,1 teaspoon Black pepper powder, 30, Continental, To begin making the Roasted Bell Pepper Quinoa Recipe, wash the quinoa and set aside.
In a pressure cooker, combine the quinoa with water, add 1 teaspoon olive oil and salt, mix well and close the pressure cooker.
Pressure cook the quinoa for 4 whistles and turn off the heat.
Allow the pressure to release naturally.
In a skillet, heat oil on medium flame, add the garlic and saute until it turns into a light brown colour.
To this add rosemary, finely chopped bell peppers, salt and cook on high heat for a couple of minutes until the bell peppers soften a bit.Finally add black pepper powder and turn off the heat.
Stir in the quinoa to the roasted bell peppers, add freshly squeezed lemon juice and toss well.
Once done, give the Roasted Bell Pepper Quinoa a taste, adjust the seasonings and transfer to a serving bowl.Serve Roasted Bell Pepper Quinoa Recipe along with Tomato Basil Chicken Curry Recipe or Jamaican Style Vegetarian Stew Recipe and Mustard Mayo Baby Potato Salad Recipe followed  by a dessert of warm Flourless Chilli Chocolate Cake Recipe along with a scoop of ice cream.
 , https://www.archanaskitchen.com/images/Roasted_Bell_Pepper_Quinoa_Recipe-1.jpg, 10
Ingredients: tomato,salt,celery,cloves garlic,carrot,basil leaves,virgin olive oil,sugar,onion,black pepper powder,dried oregano

Homemade Pizza Sauce Recipe, Salt - to taste,4 tablespoons Homemade tomato puree,60 grams Carrots (Gajjar),Black pepper powder - to taste,1 kg Tomatoes,2 tablespoons Extra Virgin Olive Oil,60 grams Celery,10 Basil leaves,3 cloves Garlic,1/2 teaspoon Sugar,80 grams Onions,1 teaspoon Dried oregano, 60, Italian Recipes, To begin with Homemade Pizza Sauce, heat olive oil in a large saucepan and add crushed garlic followed by finely chopped onions, carrots and celery giving a minute in between each addition.Saute them all together until the onions are translucent.
At this stage, add the chopped tomatoes and allow the whole thing to cook until the tomatoes get soft.Cover the pan with a lid while doing so as the tomatoes could splutter.
Add tomato puree in between.
This renders the sauce the ting of colour.
Add some sugar to counter the acidic flavour.When the tomatoes are relatively soft, the skin begins to peel, turn off the flame and add basil leaves along with the stalk and set it aside to cool.Puree them all together, season with oregano, salt and pepper as needed in a mixer.Store them away in an airtight container into the fridge.
It remains fresh for a week.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sandhya_Hariharan/Homemade_Pizza_Sauce_from_Scratch.jpg, 11
Ingredients: cashew nuts,nutmeg powder,pistachios,ghee,dried figs,raisins,gulkand,badam (almond),edible silver foilleaf (chandi ka vark),dates,walnuts

Dry Fruit Burfi Recipe With Gulkand, 2 tablespoons Gulkand,1 cup Dates - chopped,1 Edible Silver Foil/Leaf (Chandi Ka Vark) - optional,1/3 cup Walnuts,1/3 cup Cashew nuts,1 1/2 cups Dried Figs - chopped,1 tablespoon Ghee,1/3 cup Pistachios,1/3 cup Badam (Almond),1/3 cup Raisins,1/4 teaspoon Nutmeg powder, 70, North Indian Recipes, To begin making the Dry Fruit Burfi With Gulkand Recipe, soak the chopped anjeer/dried figs in warm water for 15 minutes, strain water and pat dry well.
Grind anjeer/figs along with the dates and raisins to smooth paste without adding any water.
Keep it aside.Meanwhile finely chop almonds, cashewnuts, walnut and pista.
You can also use a food processor or a mini chopped to fasten the process.Heat oil or ghee in a heavy bottomed pan, add anjeer dates paste mix well and saute for a minute.Next add chopped date and nut mixture, nutmeg powder, gulkand mixture and stir to combine well.Cook for a couple of minutes until you notice the burfi mixture coming away from the sides of the pan.
Once you notice the burfi mixture comes away from the sides of the pan turn off the heat.
Grease a tray with ghee and pour burfi mixture into the tray.
Level it well with a spatula and allow mixture to cook completely and set itself into a firm burfi.Optionally add the silver varq if you are using and keep burfi in refrigerator for 20 to 30 minutes.
Cut the Dry Fruit Burfi into desired shapes.Serve Dry Fruit Burfi With Gulkand as a festival dessert along with Jalebi and Samosas to your guests when they come to visit you.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Dry_Fruit_Burfi_The_Hub_Video_Diwali_Festival_Recipes_Dates_Fig_Nuts-1.jpg, 11