anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,yellow moong dal (split),sunflower oil,asafoetida (hing),red chilli powder,onion,cumin seeds (jeera),coriander powder,turmeric powder,methi leaves (fenugreek leaves) bunch

Methi Moong Dal Palak Recipe, 1 cup Yellow Moong Dal (Split),2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,2 teaspoon Coriander Powder (Dhania),1/4 teaspoon Asafoetida (hing),1 Tomato - chopped,1 teaspoon Turmeric powder (Haldi),Methi Leaves (Fenugreek Leaves) - a bunch,1 Onion - thinly sliced, 45, North Indian Recipes, To begin making the Methi Moong Dal recipe, firstly wash and soak the moong dal in 3 cups of water for at least 30 minutes.
While the dal is soaked clean, wash and pat dry the fenugreek leaves.Next, finely chop the methi leaves.
Heat a teaspoon of oil in a wok or a kadai and add the chopped methi leaves into the wok.
Saute the methi leaves, until it gets softened.Methi leaves cooks very quickly and this will take less than 3 minutes to cook.
Once the leaves have softened, turn off the heat.
Keep it aside.In the next step, we will cook the moong dal with the spices.
Heat a teaspoon of oil in a pressure cooker over medium heat.
 Add asafoetida and cumin seeds, fry for few seconds.
Next add onion and fry till they turn soft.Once the onions have softened, add the chopped tomato along with coriander powder, turmeric powder, red chili powder and fry for a minute or so over medium heat.Add soaked moong dal along with the soaked water to the onion tomato mixture.
Close the lid of the pressure cooker and put the weight on.Cook moong dal for 2 to 3 whistles.
After a couple of whistles, turn the heat to low and simmer the dal for about 5 minutes.
After 5 minutes, turn off the heat.Allow the pressure to release naturally from the pressure cooker.Once the pressure has released, open the cooker and lightly mash the dal with the back of a spoon.
Stir in the sauteed methi leaves and serve.Serve Methi Moong Dal along with Baingan Ka Bharta, Phulka and Beetroot Raita Recipe for a wholesome weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Methi_Moong_Dal_Palak_Recipe_.jpg, 11
Ingredients: tomato,black cardamom (badi elaichi),green chillies,ginger,salt,cardamom (elaichi) podsseeds,bay leaf (tej patta),coriander (dhania) leaves,cinnamon stick,red chilli powder,cloves garlic,curd,onion,chicken,coriander (dhania) powder,coriander powder,turmeric powder,cloves (laung),garam masala powder,sunflower oil

Sindhi Style Chicken Curry Recipe Using Preethi Electric Pressure Cooker, 2 teaspoons Coriander (Dhania) Powder,Salt - as required,1/2 cup Curd (Dahi / Yogurt) - whisked well,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander Powder (Dhania),1 teaspoon Garam masala powder,1 teaspoon Red Chilli powder,1 Black cardamom (Badi Elaichi),2 Onions - finely chopped,1 inch Cinnamon stick,3 Cardamom (Elaichi) Pods/Seeds,6 cloves Garlic - finely chopped,Coriander (Dhania) Leaves - handful,2 tablespoons Sunflower Oil,2 Cloves (Laung),1 Bay leaf (tej patta),500 grams Chicken - cleaned and washed,2 Tomatoes - finely chopped,1 inch Ginger - finely chopped,3 Green Chillies - finely chopped, 70, Sindhi, To begin making the Sindhi Style Chicken Curry recipe, preheat the pan of the Electric pressure cooker by turning on the saute mode.
To choose the Saute mode in the pressure cooker press the Menu Option and keep pressing the plus button till you reach P-15 which is the Saute Mode.Allow the pan to preheat for about 4 minutes.
Once done add oil.
After the oil is hot add the whole spices like the badi elaichi, green cardamom, cloves, bayleaf and saute till the aromas are released.
Once done add the chopped onions, ginger, garlic and green chillies.
Saute till the onions soften and turn golden brown in colour.
After the onions have become golden brown in colour add the tomatoes, turmeric powder, chili powder, coriander powder and garam masala powder.
Mix well to combine and cook till tomatoes soften.
Once the tomatoes have become soft and mushy add the chicken and saute for about 5 minutes.
After 5 minutes add curd, salt to taste and about 1/2 cup of water.
Stir well to combine.
Cover the pressure cooker and move the Pressure Valve in the "pressure position".
Press keep warm on the electric pressure cooker, then press menu button.Keep pressing the plus sign button till you reach P-13 which is the chicken mode.
The timer would run for 16 minutes.
After the time is up the electric cooker will go into the "OH" mode, which indicate the cooking is complete.
Allow the pressure to release naturally from the Electric pressure cooker till the red nozzle goes down.
Open the pressure cooker and stir in some chopped coriander leaves.
Transfer the Sindhi Style Chicken Curry into a serving bowl and serve.
 Serve Sindhi Style Chicken Curry along with Jeera Rice Recipe  or Phulka Recipe and Kachumber Salad for a weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Sindhi_Chicken_Curry_Recipe_Video_3_1600.jpg, 20
Ingredients: baking powder,salt,water,cumin seeds (jeera),flour (maida),butter

Indian Style Jeera Biscuit Recipe, 1 cup All Purpose Flour (Maida),1 teaspoon Baking powder,1 tablespoon Butter - chilled and cut into small pieces,1 teaspoon Cumin seeds (Jeera) - roasted,1/4 cup Lukewarm Water,1 teaspoon Salt, 50, Continental, To begin making the Indian Style Jeera Biscuit Recipe, preheat the oven to 180 C.
Mix self raising flour, salt and cumin seeds in a mixing bowl.
Add in the chopped butter and mix all together till you get a crumb like mixture.
You can use a food processor to do this.
Once you get the crumb texture, knead it into a medium-soft dough using lukewarm water.Cover the dough with a with a wrap or lid and keep it aside for 15 minutes.
Divide the mixture in 5 big balls and roll out each of them to 4-5 mm thickness.Use your favorite cookie-cutter and cut them into shapes.
Place a parchment paper on baking tray and arrange all the Jeera Biscuit  onto it.
Bake the Jeera Biscuits in preheated oven at 180 C for around 20 minutes.
Take them out of the oven and place them on cooling rack.Store the Jeera Biscuits in an air-tight container and serve it as desired.Serve Indian Style Jeera Biscuit along with hot Masala Chai for your tea time break., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cookies/Indian_Style_Jeera_Biscuit_Recipe-1.jpg, 6
Ingredients: salt,yellow moong dal (split),asafoetida (hing),ghee,red chilli powder,water,cumin seeds (jeera),mint leaves (pudina),turmeric powder

Pudina Moong Dal Recipe (Mint Moong Dal), 1/4 teaspoon Cumin seeds (Jeera),Salt - as needed,Water - as needed,1/2 cup Yellow Moong Dal (Split),1 tablespoon Ghee,1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Mint Leaves (Pudina) - chopped,1/2 teaspoon Red Chilli powder,1 pinch Asafoetida (hing), 35, North Indian Recipes, To begin making the Pudina Moong Dal recipe, add 1 cup of water, turmeric powder and washed moong dal in a stainless steel vessel and cook till the dal turns soft.
Alternatively, just pressure cook upto 2 whistles.Once the dal is cooked, add 1 and 1/2 cups of water, salt.
Bring to a boil and then simmer.
While the dal is simmering, prepare the tadka.Heat ghee/oil in a tadka pan.
First fry the cumin seeds and then add asafoetida.Add mint leaves and fry for some seconds.
Lastly add red chili powder.Immediately, pour this tempering/tadka mixture in the dal & stir well.
Simmer the dal for 2 to 3 minutes.Serve Pudina Moong Dal along with Capsicum Usili and Phulkas for a weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sasmita/Pudina_Moong_Dal__Mint_Moong_Dal__Mint_Dal__Pudina_Dal.jpg, 9
Ingredients: salt,eggs,spinach,sriracha sauce,spring onion (bulb greens),tomato ketchup,garlic powder,cheddar cheese,cayenne pepper,coriander powder,shrimps,puff pastry sheet,sunflower oil

Shrimp Spinach Cheese Swirl Recipe, 1 Tablespoon Tomato Ketchup,1/2 Cup Shrimps - cut into small pieces,1 teaspoon Garlic powder,Salt - to taste,1 teaspoon Sriracha sauce - optional,1 teaspoon Coriander Powder (Dhania),1 Tablespoon Sunflower Oil,4 Spring Onion (Bulb & Greens) - chopped finely,1 Puff Pastry Sheet,1 Whole Egg - for eggwash,1 Cup Cheddar cheese - shredded,1 Cup Spinach - chopped,1 Tablespoon Cayenne Pepper, 75, Indian, To begin making the Shrimp Spinach Cheese Swirl recipe, remove pastry sheet out from freezer at least 40 minutes before preparing the recipe.Heat oil on medium high heat and add chopped shrimps.
Cook for 5-7 minutes.Once the shrimps turn pink, add cayenne pepper, coriander powder, garlic powder and mix.
Add tomato ketchup, sriracha sauce and mix.Add chopped green onions, spinach and mix everything properly.
Sprinkle some salt and mix.Switch off the stove and let the mixture cool down completely.
Brush puff pastry sheet with egg wash.Once the mixture is cooled, add cheese and mix.
Beat an egg to prepare egg wash.Unfold the pastry sheet and brush it with egg wash on one side.
Pour the prepared mixture over it and roll it.Seal the side using little water.
Now cut into small swirls with sharp knife about 1 inch in thickness.Place them on the greased silver foil kept on a baking tray.
Brush each swirl with egg wash and bake at 400 degree Fahrenheit preheated oven for 10-15 minutes or until crisp.
Remove out and enjoy these quick and yummy swirls.Serve Shrimp Spinach Cheese Swirl along with Tomato chutney or any other chutney of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/cheese_swirls_recipe.jpg, 13
Ingredients: lemon,salt,mustard seeds,poha (flattened rice),asafoetida (hing),coriander (dhania) leaves,green peas (matar),curry leaves,onion,cumin seeds (jeera),turmeric powder,green chillies

Matar Poha Recipe (Flattened Rice Stir Fry with Green Peas), 1/2 teaspoon Turmeric powder (Haldi),1 cup Green peas (Matar),2 sprig Curry leaves,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 1/2 cups Poha (Flattened rice),Lemon juice - from one lemon,1 teaspoon Mustard seeds,Coriander (Dhania) Leaves - finely chopped,2 Onions - finely chopped,1/4 teaspoon Asafoetida (hing),3 Green Chillies - finely chopped, 25, North Indian Recipes, To begin making the Matar Poha Recipe, in a large pan blanch the fresh peas with a little salt.
Once boiled, drain the water and keep the green peas aside.Wash the poha in fresh water once, drain the water and keep aside the poha.
Don't leave a lot of water in the poha else it will turn mushy.In a heavy bottom kadai, heat oil.
Add asafoetida and let it fry for about a minute.
Add the cumin and mustard seeds and fry for 2 minutes till the mustard splutters and the cumin turns golden brown.Add curry leaves and split green chillies to the oil, fry for one minute.
Now add the onions and fry till they are translucent and lightly golden.
Stir in the turmeric, salt, the blanched peas, and the washed poha.Stir well to combine.
Sprinkle a little water, cover the pan and allow the flavors to get well incorporated into the matar poha.After a couple of minutes, check the salt and spice levels and adjust to suit your taste.
Turn off the heat and cover the pan for 5-6 minutes.
The poha will cook in steam.
Finally stir in the chopped coriander leaves and squeeze in the juice from one lemon.Serve the Matar Poha for breakfast or as an evening tea time snack topped with Bhujia., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Matar_Peas_Poha.jpg, 12
Ingredients: salt,arhar dal (split toor dal),tamarind water,mustard seeds,brinjal (baingan eggsplant),jaggery,carrot,curry leaves,white urad dal (split),dry red chillies,udupi sambar powder,turmeric powder,tindora (dondakaya kovakkai) roundeles,sunflower oil

Udupi Style Thondekayi And Badnekayi Sambar Recipe - Ivy Gourd & Brinjal Sambar, 6 Tindora (Dondakaya/ Kovakkai) - cut into roundeles,2 Brinjal (Baingan / Eggplant) - chopped into medium chunks,1 teaspoon White Urad Dal (Split),2 sprig Curry leaves,Sunflower Oil - for cooking,Salt - to taste,1 teaspoon Mustard seeds,1 cup Arhar dal (Split Toor Dal),2 Dry Red Chillies,2 tablespoons Udupi Sambar Powder,1/2 cup Tamarind Water,2 teaspoon Jaggery,1 Carrot (Gajjar) - chopped lengthwise,1 teaspoon Turmeric powder (Haldi), 40, Udupi, To begin making the Udupi Style Thondekayi And Badnekayi Sambar Recipe, keep all the ingredients ready.Add toor dal to boil in a pressure cooker with 2 cups water so that dal is fully immersed, add salt and turmeric powder.
Close the cooker with lid and let it cook for 4 whistles.
Let the pressure release naturally.
Keep it aside.Meanwhile, heat saucepan with 2 cups water, boil the vegetables with salt and turmeric powder for 25 minutes.Once that is boiled, add the cooked dal along with udupi sambar powder, tamarind water and jaggery.
Give it a stir.
Check for salt and adjust according to your taste.Leave the sambar to boil over a medium heat for 5 more minutes and switch it off.The next step is to temper the Sambar.
Heat a tadka pan with oil, add mustard seeds, urad dal and leave it to splutter.Add asafoetida, dry red chilli, curry leaves and keep it for about 10 seconds and pour it over the sambar.
Give it a mix and it is ready to be served.Serve the Udupi Style Thondekayi And Badnekayi Sambar with Steamed Rice, Cabbage Palya and a dollop of ghee for your vegetarian weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Udupi_Style_Sambar_with_Thondekayi__Badnekayi_Recipe_Sambar_with_Ivy_gourd__Brinjal.jpg, 14
Ingredients: tomato,salt,cumin powder (jeera),ginger,green chilli,cardamom (elaichi) podsseeds,red chilli powder,mooli mullangi (radish) skin,onion,dry red chillies,cumin seeds (jeera),methi seeds (fenugreek seeds),potato (aloo) skin pound,garlic,coriander powder,turmeric powder

Kumaon Style Thechwani Recipe-Mooli Aloo Sabzi, 1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli,1 teaspoon Cumin powder (Jeera),3 Dry Red Chillies,Salt - to taste,1 teaspoon Cumin seeds (Jeera),5 Potatoes (Aloo) - skin peeled & pound,1 Cardamom (Elaichi) Pods/Seeds,1 Tomatoes - diced,2 Mooli/ Mullangi (Radish) - skin peeled,1 teaspoon Coriander Powder (Dhania),1 Onion - finely chopped,1 teaspoon Red Chilli powder,8 Garlic,1 Green Chilli - slit,1 inch Ginger,1/2 teaspoon Methi Seeds (Fenugreek Seeds), 35, Uttarakhand-North Kumaon, To begin making the North Kumaon Style Thechwani Recipe-Potato & Radish Sabzi, pressure cook the  potatoes in 1/4 cup  water for 4 to 5 whistles.
Once done, allow the pressure to release naturally and set the potatoes aside to cool down.
Once it is cooled down, peel the potatoes and mash it coarsely using a potato masher.
Place the radish along with 2 tablespoons of water in the pressure cooker and pressure cook for 2 to 3 whistles and turn off the heat.
Once the pressure releases, mash it coarsely using a potato masher.
Next grind, add ginger, garlic and green chillies in a mixer and grind it into a coarse paste and keep it ready to use.Heat a kadai with oil, add dry red chillies, cardamom pod, cumin seeds and fenugreek seeds and sauté for few seconds until you get a good aroma.Add in chopped onions and saute till they turn translucent.
Add in ground mixture, and saute till the onions have cooked well.Once the onions are softened, add in chopped tomatoes and sprinkle little salt and sauté until the tomatoes become mushy.Add in the radish and potatoes and combine it well with the onion tomato mixture.
Sprinkle all the spice powders like red chilli powder, turmeric powder, coriander powder and cumin powder and give it a mix.Add 1/4 cup of water and allow the Thechwani to simmer for at least 10 minutes, until the Thechwani thickens lightly.
Once done, check the salt and seasonings and adjust according to taste.Turn off the heat and transfer the Thechwani to a serving bowl and serve hot.Serve the North Kumaon Thechwani Recipe along with Ragi Wheat Phulka, Lauki Chana Dal and Tomato Onion Cucumber Raita and serve it for a wholesome lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/North_Kumaon_Thechwani_Recipe.jpg, 16
Ingredients: cheese,tortillas,chicken breasts tho,lettuce leaves,ranch sauce,salt,red chilli flakes,onion,black pepper powder,cucumber,cherry tomato,dried oregano

Chicken Ranch Wraps Recipe, Ranch Sauce,Salt - to taste,Lettuce leaves - as required,1/2 Cup Cheese - grated,2 teaspoon Red Chilli flakes,2 Onion - diced,1 Tablespoon Black pepper powder,2 teaspoon Dried oregano,5 Cherry tomatoes - diced,2 Chicken breasts - thoroughly washed & cleaned,4 Tortillas,1 Cucumber - diced, 40, Continental, To begin making the Chicken Ranch Wraps recipe, firstly marinate the chicken breast with olive oil, Italian seasoning, red chilli flakes, salt, mix well and keep it for 15 minutes.
Heat a grill pan on medium flame, place the chicken breast and cook for a 6-8 minutes on each side.
Make sure the chicken is well cooked from all sides.
 Let it rest for 10 minutes, then cut into small strips.Heat a tawa on medium flame, cook the tortillas for a minute on each side.
stack them and set aside.
Now lay the tortilla sheet on a working surface, first arrange lettuce leaves.Then add chicken pieces, cherry tomato, onion, cucumber & add ranch sauce on the top.In the end, sprinkle black pepper powder & top it with shredded cheese.
Fold the sheet and make into a wrap.Put it on a hot grill pan and cook for few minutes and serve it hot.
Serve Chicken Ranch Wraps along with Maple Roasted Cinnamon Spiced Latte Recipe and a lovely dessert- Vegan Guilt Free Chocolate Espresso Mousse Recipe , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Chicken_Ranch_Wraps.jpg, 12
Ingredients: salt,kalonji (onion nigella seeds),mustard oil,mustard powder (yellow),methi powder (fenugreek powder),asafoetida (hing),ajwain (carom seeds),red chilli powder,colocasia root (arbi),cumin seeds (jeera),methi seeds (fenugreek seeds),vinegar,turmeric powder

Arbi Ka Achaar Recipe (Instant Colocasia pickle), 1/2 teaspoon Turmeric powder (Haldi),500 grams Colocasia root (Arbi) - partly boiled and sliced to roundels,1/2 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Methi Powder (Fenugreek Powder),1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard powder - (yellow),Salt - to taste,3 tablespoons Mustard oil,1.5 teaspoon Red Chilli powder,1/2 teaspoon Asafoetida (hing),1/2 teaspoon Methi Seeds (Fenugreek Seeds),3 tablespoons Vinegar,2 teaspoons Ajwain (Carom seeds), 35, North Indian Recipes, To begin making Arbi Ka Achaar Recipe (Instant Colocasia pickle), pressure cook the arbi or colocasia for one whistle using a pressure cooker.
Remove the skin and cut into thick rounds and keep aside.Heat the mustard oil in a wide pan and let it smoke till hot.Once smoky hot, add the asafoetida, cumin, fenugreek and nigella seeds, let it splutter for few seconds.Lightly crush the carom seeds between your palms and add it to the pan.Add the diced arbi pieces, and gently coat it with the tempered spices.Cook the arbi till it becomes slightly crisp on the outide, occasionally stirring in between.
This will take 10 minutes.Add in the red chilli, turmeric, yellow mustard powder, season with salt and cook the arbi till done.Once the arbi is fully cooked, switch of the heat and bring it down to the room temperature.Add the vinegar, mix well and let it rest for 2 hours to soak in all the spices of arbi/colocasia before serving.Serve this Arbi Ka Achaar Recipe (Instant Colocasia pickle) along with Cabbage Paneer Parathas Recipe or Mushroom Paratha Recipe for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Arbi_Ka_Achaar_Recipe_Instant_Colocasia_pickle.jpg, 13
Ingredients: tomato,salt,cumin powder (jeera),harissa paste,cloves garlic,virgin olive oil,water,onion,black olives,black pepper powder,tofu

Olive & Tofu In Harissa Curry Recipe, 1/3 cup Water,1 tablespoon Extra Virgin Olive Oil,1 teaspoon Cumin powder (Jeera),1/3 cup Harissa paste,1 cup Homemade tomato puree,Salt - to taste,1 Onion - finely chopped,6 cloves Garlic - finely chopped,1/3 cup Black olives,200 grams Tofu - cut into cubes,1 tablespoon Honey,1 teaspoon Black pepper powder, 30, Continental, To begin making the Olive & Tofu In Harissa Curry Recipe, we need to keep the harissa sauce ready.
You can either use store bought harissa sauce or learn how to make Homemade Harissa Paste Recipe.
Getting ahead with the Olive & Tofu In Harissa CurryIn a pan heat olive oil, on medium flame, to this add the garlic and saute until you the aroma of the roasted garlic wafts in the air.
Next, into the pan, add onions and saute for 3-4 minutes, until the onions begin to sweat and change colour.
To this onion-garlic mixture in the pan, add the cumin powder, and salt to taste.
At this stage, add the harissa sauce and give it a quick stir.
Add tomato puree, salt and sugar, mix and allow this mixture to come to a single boil.
Now that the onion - tomato mixture has come together, add the water and allow the harissa curry to come to a rolling boil.
Add the black pepper powder, olives and tofu, cover and cook for about 2 minutes.
 Give this Olive & Tofu In Harissa Curry a taste and adjust accordinglyTurn off the heat, transfer the Olive & Tofu In Harissa Curry to a serving bowl and serve hot.
Serve Olive & Tofu In Harissa Curry Recipe along with Buttered Herbed Rice Recipe, Summer Salad Recipe-Red Cabbage, Lettuce Onions & Tomatoes and Creamy Garlic Mashed Potatoes Recipe for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/harrisa_olive_and_tofu_curry_5_1600.jpg, 11