anandhuvasudev/southindiandish huggingface dataset:
Ingredients: ginger,pomfret fish,fennel seeds (saunf),salt pomfret,black peppercorns,cloves garlic,tamarind marble,coriander (dhania) leaves,dry red chillies,sooji (semolina rava) breadcrumbs,turmeric powder,cloves (laung),sunflower oil

Crispy Pan Fried Pomfret Recipe, 1/2 teaspoon Turmeric powder (Haldi),4 Dry Red Chillies,5 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Salt - + Extra for pomfret pieces,Tamarind - Marble size ball,1 teaspoon Fennel seeds (Saunf),1/2 Cup Sooji (Semolina/ Rava) - or breadcrumbs,3 cloves Garlic,2 tablespoons Sunflower Oil,3 Cloves (Laung),1 Inch Ginger,1 Pomfret fish - cut into 1 inch size pieces,3 Whole Black Peppercorns, 25, Indian, To begin making the Crispy Pan Fried Pomfret Recipe, wash Pomfret with water.
Drain all the water and sprinkle some salt and keep it aside for 5 minutes.In a mixer grinder, add coriander leaves, fennel seeds, whole black peppercorns, cloves, turmeric powder, dry red chillies, garlic, ginger and tamarind.Grind all the masala with about 1/3 Cup water to smooth batter for fish.
Add a teaspoon of salt into the paste and mix well.Apply this batter or paste to pomfret pieces and keep aside for marination for about 10 minutes.Heat a skillet, add oil.
Coat the marinated pomfret pieces well with semolina on both the sides.Place them over oil on the skillet.
Let them fry on medium heat for about 3 to 4 minutes.Flip to fry on the other side.
Once they are all brown and crispy, switch off the heat and remove them out on a serving plate.
Enjoy this tasty, crispy pomfret masala fry as an appetizer.Serve Crispy Pan Fried Pomfret along with Prawns Coconut Curry and Steamed Rice for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/IMG_5018.jpg, 13
Ingredients: salt,ginger,ridge gourd (turai peerkangai) scraped,parangikai pumpkin,mustard seeds,brinjal (baingan eggsplant),coconut,potato (aloo),bay leaves (tej patta),mustard oil,sugar,dried yellowwhite peas (vatana),poppy seeds,dry red chillies,panch phoran masala,taro root,turmeric powder,green chillies

Chapor Ghonto Recipe (Bengali Mix Vegetable With Lentils Patties), 2 Green Chillies,Salt - to taste,1 cup Dried Yellow/White Peas (Vatana),Sugar - to taste,1 cup Kaddu (Parangikai/ Pumpkin) - peeled and cubed,1 tablespoon Ginger - grated,1 teaspoon Panch Phoran Masala,Mustard oil - as required to cook,2 Bay leaves (tej patta),2 Dry Red Chillies,1/2 cup Taro root - peeled and cubed,1 cup Potato (Aloo) - peeled and cubed,1 tablespoon Mustard seeds,1 teaspoon Turmeric powder (Haldi),Fresh coconut - grated as required to garnish (optional),1/2 cup Brinjal (Baingan / Eggplant) - cubed,1 cup Ridge Gourd (Turai/ Peerkangai) - scraped and cubed,1 tablespoon Poppy seeds, 75, Bengali Recipes, To begin making the Chapor Ghonto recipe, soak the lentils overnight or for at least 3 hrs.
Wash well and drain.
Make a paste with a little turmeric powder, green chilies (depending on your taste), ginger (one teaspoon) and a pinch of salt.
Try to add as little water as possible while making the paste.
Keep aside.Grate the coconut and keep aside.
Adding grated coconut is optional.Make a paste of poppy seed and black mustard seeds with a pinch of salt and a green chilli.
Keep aside.Heat mustard oil in a heavy bottomed pan.
When the oil is smoking hot take tablespoon full of lentil paste and shallow fry.
While placing the lentil paste on the pan press it with fingers and make sure they do not have any definite shape.
Shallow fry the rest of the lentil paste and keep aside.
These are the 'Chapor'.Next, cut the vegetables and wash well.
Drain any excess water.
Heat mustard oil in a deep pan or kadhai, when the oil is hot add the eggplant pieces and fry till brown, keep aside.In the same pan add more oil if needed, when the oil is hot add panch phoran masala or bengali five spice mix, dry red chilies, bay leaves.
As the spices release nice aroma add the potato, taro root (also add pointed gourd if using) with little salt and turmeric powder, cover and cook.
After 10 minutes, add other vegetables and rest of the grated ginger cover and cook it till the vegetables are done.Once the vegetables are soft, add mustard-poppy seed paste mix well.
Break the chapor or the lentil patties and add.
Add salt and sugar to taste.
If you like your dish to be spicy add green chilies.Garnish with grated coconut and serve hot.
Serve Chapor Ghonto along with Steamed Rice and Aloo Posto for weekday lunch or dinner.
You can also serve Chaler Payesh after your meal as a dessert., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/chapor-ghonto.jpg, 18
Ingredients: mango (ripe) skin,salt,rice,jaggery,sugar,coconut milk

Khao Neeo Mamuang -  Thai Sweet Sticky Rice With Mango, 4 tablespoons Sugar,1 Mango (Ripe) - skin peeled and chopped,1/2 cup Rice,1 tablespoon Jaggery,1 pinch Salt,1 cup Coconut milk, 40, Thai, To begin making the Thai Sweet Sticky Rice With Mango, peel the mango and keep it ready.Soak the rice for at least 30 minutes with water, add the rice with the soaked water into a saucepan, add coconut milk, jaggery and salt as well and bring it to a boil.Keep stirring so that rice does not stick to the bottom.
Boil until the water is almost evaporated.When the rice is just boiled, switch off the heat and cover it with the lid and leave it for the rice to cook even more in the steam.Move on to make the sauce, heat the coconut milk with sugar on to a pan and keep stirring until the sauce thickens and switch it off.To assemble, take out a bowl, mix the cooked rice and spoon out and place it in the bowl, add chopped mangoes by the side and pour the sauce on the top and serve.Serve the Thai Style Khao Niaow Ma Muang Recipe after Thai flavoured Vegetarian Thai Green Curry Recipe or Pad Thai for your main course.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Thai_Style_Khao_Niaow_Ma_Muang_Recipe_Mango_Sticky_Rice_Dessert.jpg, 6
Ingredients: sunflower seeds,salt,green chilli,virgin olive oil,tomato core removes,coriander (dhania) leaves,stalks spring onion greens

Tomato and Sunflower Seed Dip Recipe, 1 Green Chilli,2 Stalks Spring Onion Greens - chopped,2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,2 Tomatoes - core removes and chopped,2 tablespoons Sunflower seeds,2 tablespoons Extra Virgin Olive Oil, 20, Mexican, To begin making the Tomato and Sunflower Seed Dip Recipe, we will first toast the sunflower seeds on a hot skillet with little drizzle of olive oil.Take them out into a bowl once it is lightly browned.
Next int he same pan add the tomatoes and sauté them until they are cooked and roasted well.Allow the tomatoes to cool down and add all the remaining ingredients like the sunflower seeds, green chill, coriander leaves, spring onion greens and salt to taste and blitz it in a mixer to form a creamy paste.
Check for salt and serve.
Serve the Tomato and Sunflower Seed Dip along with Home made Nachos or Baked Multigrain Mathri to have it for your evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Tomato_and_Sunflower_Seed_Dip_Recipe.jpg, 7
Ingredients: salt,red bell pepper (capsicum),sunflower oil,coconut,black peppercorns,cloves garlic,dry red chilli,coriander (dhania) seeds,onion,broccoli,methi seeds (fenugreek seeds),cumin seeds (jeera),turmeric powder,tamarind lemon

Broccoli & Vegetable Coconut Curry Recipe, 1 Red Bell pepper (Capsicum) - thinly sliced,400 grams Broccoli - cut into florets,4 Dry Red Chilli,1 tablespoon Coriander (Dhania) Seeds,2 cups Fresh coconut - grated,Salt - to taste,1 teaspoon Cumin seeds (Jeera),Sunflower Oil - for cooking,1 Onion - chopped,1 tablespoon Whole Black Peppercorns,3 cloves Garlic,1 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Turmeric powder (Haldi),Tamarind - lemon size, 60, Mangalorean, To begin making the Broccoli & Vegetable Coconut Curry Recipe, we will first make the Broccoli Curry Masala.
In a small pan; roast the dry red chillies, fenugreek, coriander, cumin and black pepper until you can smell the roasted aromas.
Add these to a small blender jar, along with the coconut, tamarind and turmeric powder.
Grind the spices adding very little water to make a smooth curry paste.
The curry paste is now ready.
Keep aside.In the next step; heat a teaspoon of oil in a pan; add the chopped onions, broccoli and red bell peppers and saute for a couple of minutes until the onions are soft and tender.
Add the curry paste and saute for a couple of more minutes.
Stir in salt and add about 1-1/2 to 2 cups of water.
You essentially want a thick gravy for the Broccoli Curry; hence add water accordingly.
Give all the ingredients a good stir.
Check the salt levels and adjust to suit your taste.
Give the mixture a quick boil only when you are ready to serve.
Serve the Broccoli & Vegetable Coconut Curry, along with Neer Dosa or Kerala (Lachha) Paratha or even plain steamed rice., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Broccoli_and_Vegetable_Curry_Recipe-1.jpg, 14
Ingredients: tomato,ginger,corn flour,cloves garlic,soy sauce,baby corn,tomato ketchup,onion,vinegar,green bell pepper (capsicum),green chillies,sunflower oil

Dry Chilli Baby Corn Recipe (Indian Chinese Style Recipe), 1 Green Bell Pepper (Capsicum) - diced,Sunflower Oil - for cooking,2 Green Chillies - finely chopped,2 teaspoon Soy sauce,1 teaspoon Vinegar,1 tablespoon Tomato Ketchup,2 tablespoon Homemade tomato puree,1 tablespoon Corn flour,1 inch Ginger - finely chopped,2 Onions - diced,350 grams Baby corn - cut in small pieces,3 cloves Garlic - finely chopped, 40, Indo Chinese, To begin making the Dry Chilli Baby Corn Recipe, first get all the ingredients ready and keep them aside.Combine all the ingredients for the sauce mixture and keep aside.Heat oil in a wok, add the ginger, garlic, green chili, onion, bell pepper and the baby corn.
Sprinkle some salt and stir fry the baby corn until cooked through, but yet slightly crisp.Once done, add the prepared chilli sauce mixture into the baby corn stir fry.
Stir to combine all the ingredients and cook until the sauce gets well coated to the baby corn.Once done and the sauce has thickened and coated the baby corn well, check the salt and spices and adjust to suit your taste.
Once done, turn off the heat, transfer to a serving bowl and serve.Serve the Dry Chilli Baby Corn as an appetizer for parties or even as a side dish in its semi gravy form with Hakka Noodles.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Priya__Sures/Dry_Chilli_Baby_Corn_Recipe_Indian_Chinese_Style_Recipe-1.jpg, 12
Ingredients: salt,cumin powder (jeera),ginger,green chilli,red chilli powder,cloves garlic,onion,chicken,lemon,turmeric powder,masoor dal,garam masala powder,sunflower oil

Murgh Aur Masoor Dal Recipe-Bombay Style Chicken with Dal, Sunflower Oil,5 cloves Garlic - chopped,1 inch Ginger - chopped,300 grams Chicken - with bone,2 teaspoon Garam masala powder,Salt - to taste,1 cup Masoor Dal (Whole),1 teaspoon Red Chilli powder,2 Onions - sliced,1 Green Chilli - slit,1 Lemon juice,1 teaspoon Turmeric powder (Haldi),2 teaspoon Cumin powder (Jeera), 55, North Indian Recipes, To begin making the Murgh Aur Masoor Dal Recipe, wash and soak the whole masoor dal for 3-4 hours.
Heat up a pressure cooker over medium heat with oil.Add ginger, garlic and saute until the raw smell goes away.
Add half of the onions and saute till they turn translucent.Add turmeric powder, cumin powder, salt, masoor dal and 2 cups of water and pressure cook for about 5 whistle until the dal is done.Once the pressure has released naturally, open the cooker and use a masher to mash the dal.
Transfer to aa bowl and set aside.
Heat the same pressure cooker with oil on medium heat, add remaining onions and saute until they turn translucent.Add the mashed dal and give it a good stir.
Add remaining spice powders - garam masala, red chilli powder and mix well.Now add the add the cleaned and washed chicken pieces, adjust the seasoning, add about 1 1/2 cups of water and pressure cook for about 2 whistle until the chicken is cooked.
Turn off thee flame.
Allow the pressure to release naturally.
  Serve hot.Serve the Murgh Aur Masoor Dal Recipe along with steamed rice or phulka, Carrot, Radish & Peanut Salad with Lemon Recipe and Onion Raita Recipe - Pyaz Ka Raita Recipe to make your complete  meal rich and flavorful.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/_Murghi_Aur_Masoor_Dal_Recipe_Bombay_Style_Chicken_with_Red_Lentils_.jpg, 13
Ingredients: coriander (dhania) leaves,lemon,cheddar cheese,chipotle sauce,button mushrooms,green chillies,tortillas

Chipotle Roasted Mushroom Vegetarian Quesadilla Recipe, 1 tablespoon Lemon juice,1 cup Cheddar cheese - grated,1 tablespoon Chipotle sauce,2 Green Chillies - finely chopped,1/4 cup Coriander (Dhania) Leaves - finely chopped,200 grams Button mushrooms - chopped,8 Tortillas, 50, Mexican, To begin making the Chipotle Roasted Mushroom Vegetarian Quesadilla Recipe, heat oil in a pan, sauté mushrooms on high heat until cooked and all the water is evaporated.
Turn off heat and allow the mushrooms to cool.
Once cooled stir in the coriander leaves, lemon juice, chipotle sauce, salt and pepper and set aside this mixture.Heat a skillet to medium heat, take one flour tortilla and place it on the pan or a surface.
Spread a portion of the mushroom mixture over one half of the tortilla.Sprinkle about a tablespoon of cheese on top of this mixture.Fold the tortilla covering the mixture into a semi circle shape.
Press down on the tortilla for a few seconds, allowing the cheese to melt.Flip the quesadilla to toast the other side, making sure neither of the sides get too brown, monitor the heat of the iron skillet.Toast the Quesadilla until golden spots appear and the tortillas are lightly crisp.
Serve the Chipotle Roasted Mushroom Vegetarian Quesadilla Recipe along with the lettuce, salsa, sour cream, and guacamole.Serve Chipotle Roasted Mushroom Vegetarian Quesadilla as an appetizer followed by Mexican Vegetarian Bean & Cheese Enchiladas Recipe or Mexican Cottage Cheese Chicken Enchilada Recipe.
Finish the meal with Churros Recipe With Cinnamon & Sugar as dessert.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Chipotle_Roasted_Mushroom_Vegetarian_Quesadilla-6.jpg, 7
Ingredients: salt,wheat flour,portobello mushrooms,water,cloves garlic,soy sauce,sugar,onion,chicken,flour (maida),green chillies,cabbage (patta gobi muttaikose),sunflower oil

Sikkim Style Steamed Chicken Momo Recipe, 1/8 cup Portobello mushrooms - finely chopped,1 teaspoon Sugar,4 cloves Garlic - minced,Salt - to taste,1-1/2 cups Whole Wheat Flour,1/2 cups All Purpose Flour (Maida),1/2 cup Onion - finely chopped,Water - as needed,450 grams Chicken - chopped or shredded finely,5 Green Chillies - chopped,1 tablespoon Sunflower Oil,1/4 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped,2 tablespoons Soy sauce, 50, North East India Recipes, To prepare Sikkim Style Steamed Chicken Momo Recipe, get prep with all the ingredients.To make the doughIn a mixing bowl, take maida and whole wheat flours, add water slowly and knead to form a medium stiff dough.
Not very sticky and not very smooth.Keep covered for 2 hours before making Chicken Momos.For the fillingHeat Saucepan on medium heat, add oil and add in chopped garlic and saute till they soften.
Add chopped onion and saute for few minutes.
Cook until it turns translucent.
Add in chopped mushroom and green chillies and saute for 5 more minutes until the mushroom sweats out.
After 5 minutes add in chicken pieces and cook until the chicken is cooked tender.
This will take about 5 minutes.
Finally add in soy sauce and teaspoon of sugar and mix well.
 Switch off the heat, and allow it to cool down.
For the chicken momosTake a bamboo dimsum maker, or the regular idli steamer.First divide dough into equal portions, to the size of a tennis balls.Roll out small balls to a circle shape and cut the flattened dough with a circular disc or a cookie cutter, to keep the dimsums uniform.
You can also roll out the dough without cutting them, like it is traditionally done in Assam and Tibet.In every flatten dough leaf, add 1 tablespoon of filling and fold the edges to semi circles and pinch the edges by giving the dimsum its characteristic pleats.Do the same with all keeping shaped momo.
Keep the dough and completed dimsums before steaming, under a moist cloth to prevent drying.Grease the steamer with oil or place butter paper before placing momo from prevent sticking.If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water start boiling put momo filled bamboo steamer on it.Steam for 10 - 15 minutes and serve hot Sikkim Style Steamed Chicken Momo Recipe with homemade garlic tomato sauce and warm thukpa., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/usashis-gmail.com/Steamed_Chicken_Momo.jpg, 13
Ingredients: salt,cumin powder (jeera),green chilli,amchur (dry mango powder),green peas (matar),coriander (dhania) leaves,cumin seeds (jeera),lemon,coriander powder,turmeric powder,banana,garam masala powder,sunflower oil

Kela Matar ki Sabzi Recipe - Raw Banana Green Peas Stir Fry, 1 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),2 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Garam masala powder,Salt - to taste,2 Green Chilli - slit,1 teaspoon Coriander Powder (Dhania),2 teaspoons Lemon,2 Raw Banana,1/2 cup Green peas (Matar) - boiled,1 tablespoon Sunflower Oil,1/2 teaspoon Cumin seeds (Jeera), 35, North Indian Recipes, To begin making Kela Matar ki Sabzi first cut the raw bananas into half and pressure cook the bananas with 1/4 cup of water for 2 to 3 whistles.
Turn off the heat and allow the pressure to release naturally.
Once the pressure has released, peel the skin from the raw banana and slice them into roundels.
Heat oil in a kadai over medium heat.
Once the oil is hot, add cumin seeds, when they begin to sizzle, add green chilies.Add salt, coriander powder, cumin powder, amchur powder, garam masala powder and turmeric powder and mix well.
Next add the boiled peas and cooked raw banana slices  and mix well.Sprinkle some water, cover and cook the Kela Matar ki Sabzi until all the masalas get well coated - for about 4 to 5 minutes.Check the salt and spices and adjust to taste accordingly.
Finally add the juice from the lemon and stir in the chopped coriander leaves and serve.Serve this nutritious and tasty and simple to prepare Kela Matar ki Sabzi with Dal Tadka Recipe Flavored with Lemon and Coriander, Phulka Recipe (Roti/Chapati), Cauliflower & Cucumber Raita and Steamed Rice.A diabetic friendly dish, serve this Kela Matar ki Sabzi along with Ragi Tawa Paratha, Lahsuni Palak Dal Recipe (Spinach & Lentil Curry with Garlic) and Beetroot Raita Recipe (Cold Beet & Yogurt Soup/Salad) for a Diabetic Friendly Meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Kela_Matar_Sabzi_No_Onion_No_Garlic_Vegetable-1_1600.jpg, 13
Ingredients: salt,ginger,green chilli,mustard seeds,fennel seeds (saunf),coconut,black peppercorns,cloves garlic,dry red chilli,curry leaves,coriander (dhania) seeds,onion,cinnamon stick (dalchini),cumin seeds (jeera),button mushrooms,cloves (laung),garam masala powder,sunflower oil

Kongunadu Style Period Kujambu Recipe - Mushroom Curry, 500 grams Button mushrooms - quartered,4 cloves Garlic,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 Onion - chopped,3 Dry Red Chilli,1 inch Ginger,4 tablespoon Fresh coconut - grated,1 Green Chilli - slit,2 tablespoon Coriander (Dhania) Seeds,1 teaspoon Fennel seeds (Saunf),2 Cloves (Laung),Sunflower Oil,2 tablespoons Garam masala powder,1 sprig Curry leaves,1 teaspoon Whole Black Peppercorns, 40, Kongunadu, To begin making the Kongunadu Style Kalan kuzhambu Recipe, we will heat a skillet with oil, add cloves, cinnamon stick, peppercorns, fennel seeds and cumin seeds.Allow it to sizzle for few seconds.
Add ginger and garlic and saute till they soften.Add chopped onions and saute till they turn translucent and add grated coconut and saute till they turn light brown.
Add garam masala and mix well, cook for another 10 minutes and switch off the heat.Rest for few seconds and grind it along with water to a smooth paste.Heat a kadai with oil, add mustard seeds and allow it to splutter for few seconds, add curry leaves and allow it to crackle.Add onions and saute till they turn translucent.
Add in chopped green chillies and mushroom and toss well till the mushroom has cooked.You can add the freshly ground paste now and mix well, check for salt and add 1 cup of water and cook for around 10 minutes a until it becomes to a rolling boil, turn off the flame, transfer into a serving bowl and serve hot.
Serve the Kongunadu Style Kalan kuzhambu Recipe along with parotta and Moong Sprouts Usal Recipe (Indian Salad Chaat)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kongunadu_Style_Kalan_kauzhambu_Recipe_Mushroom_Curry.jpg, 18
Ingredients: basmati rice,salt,red chilli flakes,basil leaves,garlic,parsley leaves,black pepper powder,butter,dried oregano

Buttered Herbed Rice Recipe, 2 cups Basmati rice,Salt - to taste,1 teaspoon Garlic - finely chopped,2 tablespoon Butter,Black pepper powder - to taste,1 teaspoon Red Chilli flakes,1/2 teaspoon Parsley leaves - finely chopped,3-4 Basil leaves - roughly torn,1 teaspoon Dried oregano, 40, Continental, To begin making Buttered Herbed rice,  heat butter on low heat in a pan.Add chopped garlic and fry until they turn golden in colour.
Once done add parsley, dried oregano, chilli flakes, garlic chives, basil and toss them well for about a minute.After a minute, add salt and pepper to the herbs.
Add the cooked rice to the pan and mix well to combine.
Let them cook for 2-3 minutes.Once done, turn off the heat and transfer it to a serving bowl.Serve the Buttered Herbed rice with Smoked Tofu and Grilled Vegetable salad or you can have it alone also., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Buttered_Herbed_Rice.jpg, 9