anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,green chilli,coriander (dhania) leaves,jowar flour (sorghum),ghee the dodas,methi leaves (fenugreek leaves),onion,sunflower oil

Jowar Jo Dodo Recipe - Sindhi Sorghum Roti, 1/2 cup Methi Leaves (Fenugreek Leaves) - finely chopped,1/3 cup Coriander (Dhania) Leaves,1 Green Chilli - finely chopped,1 cup Jowar Flour (Sorghum),Salt - to taste,Ghee - to cook the dodas,1 Onion - finely chopped,1 tablespoon Sunflower Oil, 40, Sindhi, To begin making the Juvar Jo Dodo Recipe, we will first make the dough.
In a mixing bowl, combine the onion, methi leaves, coriander leaves, salt, green chilli, finely chopped  and mix well.
To this, add the jowar flour and cooking oil and mix until well combined.
Use just enough water to make a stiff dough.
Add a few drops of oil and smoothen out the dough.
Cover and set aside.
Heat a tawa on medium high flame.
Divide the dough into equal portions.
Use a wet thin napkin or parchment paper greased with oil and grease your fingers with oil.
Take a dough ball and begin flattening it on the greased sheets or wet napkin, using your fingers and palms.
We are looking for approximately 4 inch diameter dodo, of medium thickness.
Carefully over turn the sheet or napkin on the tawa, in a way that the flattened dough is on the surface of the tawa and the sheet is over that.
Now carefully, remove the sheet, ensuring the dodo is placed without breaking.
Slather some ghee and cook on both sides on medium flame.We need it to cook in a way that we get lovely brown spots.
Repeat the same for the other portions of the dodo dough and cook in the same manner.
Serve the Juvar Jo Dodo hot on a platter.
Serve Jowar Jo Dodo along with Panchmel Dal Recipe, Bharva Baingan Masala Recipe ,Carrot Beet Amaranth Super Salad Recipe, Aam Ka Achaar Recipe for a simple weekday lunch.Serve Jowar Jo Dodo along with Sindhi Tridali Dal Recipe, and Aam Ka Achaar Recipe - North Indian Spicy Raw Mango Pickle for a simple weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Articles/Jowar_Doda_recipe_Sindhi_Roti-4_1600.jpg, 8
Ingredients: salt,dark chocolate compound,condensed milk,cocoa powder,butter,mixed nuts

No Bake Eggless Dark Chocolate Fudge Recipe With Nuts, 1/2 cup Mixed nuts,Salt - a pinch,1-1/2 cup Dark chocolate - compound,1/4 cup Butter,1/4 cup Cocoa Powder,3/4 cup Condensed Milk, 40, Continental, To begin making the Eggless Dark Chocolate Fudge Recipe With Nuts, grease and dusk a square cake pan with butter and flour or line it with parchment paper.
In a heavy bottomed pan over medium heat add all the ingredients, keep half the nuts aside.
Stir well over medium heat until you notice the mixture leaves the sides of the pan.Once the mixture leaves it sides pour the mixture into the greased pan and spread it evenly.
Sprinkle and press the remaining nuts into the Eggless Dark Chocolate Fudge.
 Once done, refrigerate the fudge for a couple of hours until set.Once the Eggless Dark Chocolate Fudge is set well, cut into squares and serve.
Serve the No Bake Eggless Dark Chocolate Fudge With Nuts as it is or along with an dessert for parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Riya/Eggless_Dark_Chocolate_Fudge_Recipe_With_Nuts-1.jpg, 6
Ingredients: dill leaves,asafoetida (hing),mustard seeds,black sesame seeds,coconut,rice fully,sesame (gingelly) oil,carrot,curry leaves,white urad dal (split),dry red chillies,onion,peanuts (moongphali),chana dal (bengal gram dal),sesame seeds (til seeds) white

Carrots Dill and Peanut Sadam - South Indian Style Stir Fried Rice, 1/2 tablespoon Sesame seeds (Til seeds) - white,1 teaspoon White Urad Dal (Split),2 sprig Curry leaves,3 Dry Red Chillies,1 tablespoon Black sesame seeds,2 tablespoons Fresh coconut - grated,2 cups Rice - fully cooked,1 teaspoon Mustard seeds,1 cup Carrots (Gajjar) - grated,1 teaspoon Chana dal (Bengal Gram Dal),1 Onion - finely chopped,1/2 cup Dill leaves - washed and chopped,pinch Asafoetida (hing),6 tablespoons Raw Peanuts (Moongphali),1 tablespoon Sesame (Gingelly) Oil, 30, South Indian Recipes, To begin making the Carrots Dill and Peanut Sadam, in a pan, dry roast 3 tablespoons of peanuts, white til seeds, black til seeds, and red chilies until fragrant.
Once the nuts are toasted, turn off flame and set aside to cool.In a mixer jar, add coconut along with all the toasted peanuts and sesame seeds.
Grind to a coarse mixture.
In a kadai, heat oil on medium flame.
Add the remaining 3 tablespoons of peanuts, urad dal, chana dal, and fry till the peanuts are well roasted and the dal has turned golden brown on crisp.
Ensure you roast on low to medium heat.Once roasted, add the curry leaves, saute for a few seconds and add the onions, and saute until the onions soften.Once the onions soften, add the grated carrots and dill leaves, sprinkle some water and cover and cook for about 5 minutes until the carrot has softened.
Finally add in the ground peanut-til and coconut mixture, dill leaves and cooked white rice and give it a good stir.
 Add salt to taste and cover the pan and simmer so the Carrots Dill and Peanut Sadam will absorb all the flavors.After about 3 to 4 minutes of simmering, turn off the heat and serve.Serve Carrots Dill and Peanut Sadam with Sweet & Spicy Coriander Tadka Raita and Elai Vadam for a simple and lovely weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Carrot_Dill_and_Leaves_Peanut_Sadam_Recipe__.jpg, 15
Ingredients: salt,karela (bitter gourd pavakkai),potato (aloo) pealed,red chilli powder,onion,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil

Manipuri Style Karotkhabi Kanghou Recipe - Bitter Gourd & Potato Stir Fry, Sunflower Oil,1 Potato (Aloo) - pealed and diced,1 Karela (Bitter Gourd/ Pavakkai) - sliced,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 Onion - chopped,2 Green Chillies - chopped,1 teaspoon Turmeric powder (Haldi),Salt - for seasoning, 30, North East India Recipes, To begin making the Karotkhabi Kanghou Recipe, heat oil in a heavy bottomed pan.
Add cumin seeds, when it starts crackling add chopped onion.
Cook onion until soft and tender.Once the onions are soft and tender, add chopped green chilies, karela and potato.
Let it cook for about 2 to 3 minutes.After 2 to 3 minutes, add salt, turmeric powder and red chili powder.
Mix everything well.Switch the heat to medium, cover and let it cook till the vegetables are cooked properly.
Once it is done, switch off the heat.Serve Karotkhabi Kanghou along with Tomato Onion Sambar and Steamed Rice with a dollop of ghee for your everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/10-may/Karotkhabi_Kanghou_Recipe_Manipuri_style_Bitter_Gourd__Potato_Stir_Fry-2.jpg, 9
Ingredients: salt,tomato pasta sauce,spinach,eggs,virgin olive oil greasing,soy (nuggets) water,cloves garlic,french bread rolls,mozzarella cheese,feta cheese,pepper,parmesan cheese,wheat bread crumbs,butter,dried oregano

Spinach And Soya Sub Sandwich Recipe, 2 cups Soy Chunks (Nuggets) - soaked in warm water,4 cloves Garlic - minced,2/3 cup Parmesan cheese - grated,2 Whole Egg - beaten,2 tablespoon Butter,1/2 teaspoon Dried oregano,4 Mozzarella cheese - slices,4 French bread - rolls,1/2 cup Whole Wheat Bread crumbs,1 cup Roasted tomato pasta sauce,Extra Virgin Olive Oil - for greasing,Salt and Pepper - to taste,1/2 cup Feta Cheese - crumbled,3 cups Spinach - chopped, 45, Continental, To begin making the Spinach And Soya Sub Sandwich Recipe, first preheat your oven to 200 degrees Celsius.Line a baking sheet with foil and grease it with some oil and set aside till later use.Drain the excess water from the soy chunks and add the chunks and the spinach to a food processor.
Pulse couple of times or until they are crumbled.
Set this aside for later use too.In a mixing bowl add garlic, butter, parmesan cheese, feta cheese, bread crumbs, oregano with required salt and pepper.
Mix well using your hands and crumble the cheese.
Add spinach and soya chunks mixture and combine so everything is mixed well.Add the beaten egg and mix with a fork to combine.Roll the spinach soy mixture into about 20 small balls and arrange on the baking sheet.Place the sheet into the oven to bake the soya-balls for about 20 minutes, until fully cooked.
Remove from the oven and keep them aside.You can also alternatively use a Kuzhi Paniyaram pan and cook the spinach and soy balls in the pan until cooked through and browned.
You will have to add a little oil in the cavities of the pan and cook the soy meatballs.Next, slice the French bread rolls down the centre and open them, butter them and place them on the baking sheet.
Arrange 3 spinach balls on each roll half.
Top the sub sandwiches with the tomato sauce and 2 slices of mozzarella per sandwich.Place the other top cover of the bread, alongside with the other bread that has topping, so it gets grilled along with the other bread.Place the sheet into the oven and bake at 180 C for about 10 minutes until the cheese melts and the bread looks grilled and crisp.Remove from oven and close the sandwich with the top cover of the bread.
Serve Spinach And Soya Sub Sandwich along with Zucchini Salad With Thai Hot Chili Dressing for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Spinach_Meatball_Sandwich_Sub.jpg, 15
Ingredients: tomato,salt,red bell pepper (capsicum),tme leaves,pepper,red wine vinaigrette,cloves garlic,virgin olive oil,red chilli powder,spring onion (bulb greens),iceberg lettuce,parsley leaves,lemon,cucumber,mooli mullangi (radish),gram feta cheese,wheat pita bread

Lebanese Fattoush Salad Recipe, 1 Iceberg lettuce - small bunch,1 tablespoon Lemon juice,2 Tomato - cut into chunks,1/4 cup Mooli/ Mullangi (Radish) - sliced,1 tablespoon Fresh Thyme leaves - finely chopped,100 gram Feta Cheese - crumbled (optional),1/4 teaspoon Red Chilli powder,1/4 cup Parsley leaves - finely chopped,Salt and Pepper - to taste,2 Whole Wheat Pita Bread,Few Spring Onion (Bulb & Greens) - roughly chopped,1 Red Bell pepper (Capsicum) - diced,1 clove Garlic - grated,1-1/2 tablespoon Red Wine Vinaigrette,1 Cucumber - peeled,1/4 cup Extra Virgin Olive Oil, 35, Middle Eastern, To start making Lebanese Fattoush Salad, first cut the pita bread into small wedges.
In a medium bowl, toss the pita wedges with a tablespoon of olive oil.
Season with salt and pepper as per taste.Heat the grill pan over medium heat.
Spread out the pita wedges on the grill pan and grill pita wedges till crisp on both sides.
Turn off the heat.
Remove from the pan and keep aside until required.In a salad bowl add the chopped green onions, lettuce, parsley, tomatoes, cucumber, radish, bell pepper.
Toss to combine.
Set aside while you prepare the dressing.To make the dressing, combine the remaining olive oil, grated garlic, lemon juice, red wine vinegar, thyme, chili powder in a bowl or jar with a tight fitting lid.
Shake the jar to combine the dressing ingredients or whisk until combined well.
Season with salt and pepper.Pour the dressing over the vegetables and gently toss the vegetables in the dressing.
Add the toasted pita wedges to the salad.
Sprinkle crumbled feta cheese over the salad.
Serve Lebanese Fattoush Salad along with Lebanese Style Mujaddara and Creme Caramel Flan for a complete weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Salads/Lebanese_Fattoush_Salad_Recipe-1.jpg, 17
Ingredients: hung curd (greek yogurt),mint leaves (pudina),sugar,vanilla,dark chocolate

Greek Yogurt Chocolate Mousse Recipe, 1/4 cup Sugar - powdered,2 cups Hung Curd (Greek Yogurt),1 sprig Mint Leaves (Pudina) - to garnish,1 teaspoon Vanilla Extract,200 grams Dark chocolate,50 grams Fresh cream,50 grams Dark chocolate - grated to garnish, 30, Continental, To begin making the Greek Yogurt Chocolate Mousse Recipe, in a mixing bowl, combine the Greek yogurt and powdered sugar, vanilla extract and whisk until smooth.
 Allow it to chill in the refrigerator.
To make the ganacheHeat a sauce pan half filled with water and allow it to come to a brisk boil.
Cut the dark chocolate into small chunks and place them in a mixing bowl.
Add the cream into the chocolate.
Place the mixing bowl over the sauce pan to melt the chocolate.Stir well until all the chocolate melts and gets well combined to a smooth mixture.
This process of melting the chocolate is the double boiler method - it helps temper the chocolate on a medium heat.Mix the ganache vigorously, ensuring there are no lumps left.
You should have a smooth velvety ganache.
Now allow this ganache to cool down to room temperature.
Once the chocolate ganache has dropped to room temperature, gradually fold this into the chilled vanilla flavored Greek yogurt.
Make sure it is evenly mixed, with no streaks of the Greek yogurt or ganache visible.
Pipe this Greek Yogurt Chocolate Mousse into dessert glasses of your choice, be it shot glasses or martini glasses or even a deep serving dish.
Refrigerate the Greek Yogurt Chocolate Mousse for at least 3 to 4 hours and set it well.
Garnish with grated chocolate and some mint leaves and serve Greek Yogurt Chocolate Mousse Recipe chilled.Serve this Greek Yogurt Chocolate Mousse Recipe after a meal of Pizza Margherita Recipe, Homemade Tagliatelle Pasta with Capers and Bell peppers Recipe and Ice Tea Sangria Recipe.
  , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Greek_Yogurt_Chocolate_Mousse_Recipe_.jpg, 5
Ingredients: salt,ghee,asafoetida (hing),lemon,cumin seeds (jeera),black pepper powder,green moong dal

Mung Pani Recipe - Whole Green Mung Soup, 1/2 cup Green Moong Dal (Whole) - soaked for 4 hours,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1 teaspoon Ghee,1/2 teaspoon Black pepper powder,1/4 teaspoon Asafoetida (hing),1/2 teaspoon Lemon juice, 40, Indian, To begin making the Mung Pani Recipe, soak the beans for about 3 to 4 hours.
Next we will cook the mung lentils in one and a half cups of water until soft and mushy.
To cook it in the pressure cooker place the beans along with the water, cover the cooker, place the weight on and cook until you heat two to three whistles.After two to three whistles, turn the heat to low and simmer to cook for another 10 minutes.
After 10 minutes turn off the heat and allow the pressure to release naturally.Once the pressure is released, open the cooker and you will have a mushy well cooked mung beans.Our next step is to puree in a blender.
If you have a blender that can take in heat like the one I use - KitchenAid Blender, then go ahead and blend in to a smooth puree, along with 2 cups of water.
If not, allow the cooked dal to cool down and then puree it until smooth.Our next step is to season the Mung Pani.
To do this, heat ghee in a saucepan; add the cumin seeds and allow them to crackle for a few seconds.Stir in the pureed mung pani, asafoetida, black pepper and salt; allow the soup to boil for a couple of minutes.
Turn off the heat, check the salt and spice levels and adjust to suit your taste.Serve the Mung Pani Soup as an immunity builder at least 2 times a week or as a soup for winters., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Beverages/mug_nu_pani_green_moong_dal_soup_home_remedy_recipe-1_1600.jpg, 7
Ingredients: salt,spring onion greens,red bell pepper (capsicum),corn kernels,cloves garlic,onion,rajma (large kidney beans),lima beans,pepper,butter

Succotash Recipe, 1 Red Bell pepper (Capsicum) - finely chopped,2 Spring Onion Greens - finely chopped,1/2 cup Rajma (Large Kidney Beans) - cooked,1/2 cup Lima Beans - cooked,2 cloves Garlic - finely chopped,1 Onion - finely chopped,1/2 cup Corn Kernels - steamed,Salt and Pepper - to taste,1 tablespoon Butter (unsalted), 45, American, To start making Succotash, in a medium sauté pan, melt the butter over medium heat.
Add the minced garlic, sauté for a few seconds.
Next add onions, along with white part of spring onions and cook for 2 minutes or until they are translucent.Next, add the red bell pepper and sauté until the peppers are well roasted.
Once the peppers are roasted, add the corn kernels, red kidney beans, lima beans, salt and pepper and stir fry until all the ingredients are well combined and the beans have absorbed the flavors.You can additionally add herbs like basil, coriander or parsley to enhance the flavor of the Succotash Recipe.Serve Succotash as a salad or a side dish for dinner along with a side of Garlic Bread with Herb Butter., https://www.archanaskitchen.com/images/archanaskitchen/World_Salads/Succotash_Recipe_Native_American_Corn_Lima_Bean_Salad-1.jpg, 10
Ingredients: baking powder,salt,bananas,badam (almond) roast ground,baking soda,sugar,coconut milk,gram dark chocolate compound,custard powder,flour (maida) gluten free flour,gram butter,sunflower oil

Eggless Boston Cream Cupcake Recipe - Vegan Option, 25 gram Butter,2 tablespoon Sunflower Oil,1 tablespoon Sugar,Badam (Almond) - few roast & coarsely ground,1/2 teaspoon Baking powder,1 pinch Salt,2 tablespoon Custard powder,100 gram Dark chocolate - compound,1 Ripe Bananas,20 ml Coconut milk - or milk,50 grams Sugar,80 ml Coconut milk - or milk,1/4 teaspoon Baking soda,100 grams All Purpose Flour (Maida) - or gluten free flour, 50, Continental, To prepare baking Eggless Boston Cream Cupcake, start by making a dry mix by sieving the flour, baking powder, soda and salt, to make sure all ingredients are mixed well.Cream together butter, sugar, oil and milk (20ml).
To make it vegan, add coconut milk instead of milk.Add the wet mixture of cream to the flour and other mixed dry ingredients.
Pour little by little and slowly fold till you have a lump-free mix.Pour the batter into Cupcake molds and bake in a Oven at 170 degrees Celsius for 8 minutes.Let the cupcakes cool completely on a wire rack before filling the custard and glazing.Now for the custard, just mix in the custard powder and milk and bring to a boil.
Let it cool completely.Meanwhile, in a double boiler, add dark chocolate compound with about a teaspoon of oil and a pinch of salt till the chocolate looks perfectly melted.
Make sure no water from the double boiler goes to the chocolate.Once the cupcakes have cooled, slice them into half or you can also core them and fill with the custard with the help of a piping bag.Let the custard stuffed cupcakes rest in the refrigerator for at least 30 minutes before proceeding to the next step.After half hour or more, glaze the cupcakes by dripping the chocolate we prepared and sprinkle some almonds, coarsely ground, and there the perfect Eggless Boston Cream Cupcake Recipe (With Vegan Option) is ready.Serve Eggless Boston Cream Cupcake Recipe (With Vegan Option) with Healthy Vegetable Fries Recipe or over a coffee mocha for an interesting evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Akansha_Bansal/eggless_boston_cream_cupcake_recipe.JPG, 12
Ingredients: salt,mustard seeds,tamarind gooseberry,cloves garlic,black peppercorns,curry leaves,dry red chillies,onion,cumin seeds (jeera),horse gram dal (kollu kulith),sunflower oil

Chettinad Style Chickens Togayal Recipe (Horsegram Chutney), 1 Onion - medium size,Salt - as required,1/2 teaspoon Whole Black Peppercorns,3 Dry Red Chillies,1/2 cup Horse Gram Dal (Kollu/ Kulith),1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 teaspoon Sunflower Oil,20 grams Tamarind - gooseberry sized,10 cloves Garlic,1 sprig Curry leaves,2 teaspoon Sunflower Oil, 25, Chettinad, To begin making Chettinadu Style Kollu Thogayal, dry roast the kollu in low flame on a heavy bottomed pan for few minutes.
Switch off the flame once you get the aromas of the lentil.
Once roasted, let it cool.
Add the roasted kollu to pressure cooker along with enough water to cover the amount of kollu in the vessel.
Pressure cook for 3 whistles.
Once the pressure releases naturally, drain excess water into a bowl.
You can use this kollu water for making rasam or add it while grinding chutney.
Heat a heavy bottomed pan with oil, add Cumin seeds and whole black pepper seeds.
Once it splutters, add red chilli, garlic and onion on a medium flame.
Saute until the onion turns translucent.
Add tamarind to the mixture, switch off and allow it to cool.Once this mixture cools, add it to mixer along with cooked kollu and required amount of salt.
Add a little filtered kollu water and grind into coarse paste.In a tempering pan, heat one teaspoon oil and add mustard seeds and curry leaves to oil and allow them to crackle.
 Once it stops crackling add it to the chutney and stir well.Serve Chettinadu Style Kollu Thogayal with hot rice and Homemade Ghee and Veppam Poo Rasam Recipe to make it a brilliant lunch for a busy day., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/HORSEGRAM_SESAME_SEEDS_CHUTNEY_original_1600.jpg, 11
Ingredients: idli dosa batter,salt,coriander (dhania) leaves,cloves garlic,badam (almond),coriander (dhania) leaves hand full,sooji (semolina rava),green chillies,sunflower oil

Thecha Paniyaram Recipe, 8 cloves Garlic,3 Green Chillies - (adjust),Salt - to taste,1 cup Sooji (Semolina/ Rava),1/2 cup Coriander (Dhania) Leaves - finely chopped,Badam (Almond) - a handful,2 cups Idli Dosa Batter,Coriander (Dhania) Leaves - a hand full,Sunflower Oil - to drizzle, 30, Maharashtrian Recipes, To begin making Thecha Paniyaram Recipe we will first make the thecha.
Heat a teaspoon of oil in a small tadka pan, add the garlic, green chillies and saute till the garlic cloves turn golden in colour.Once done turn off the heat and add the coriander leaves to the pan.
Let the coriander leaves wilt with the heat of the pan.
Now, pound the roasted garlic, green chillies and coriander leaves along with almonds to a coarse mix using a mortar and pestle.
Keep aside.Take a big bowl, add the sour dosa batter, semolina, salt to taste and enough water.
Mix well to combine to make a thick flowing batter.
Add in the almond thecha that we prepared earlier and mix well.Now heat the paniyaram pan on medium heat, brush each cavity with oil and pour a little batter in each cavity of the paniyaram mould.Add a few drops of oil on the sides of each paniyaram and let the Thecha Paniyaram turn golden brown on its surface.
This will take around 5 minutes.Flip the Thecha Paniyaram over and let the other side also cook for another 5 minutes till golden brown on both sides.Once done transfer the Thecha Paniyaram into a serving plate and serve hot.
Serve the Thecha Paniyaram Recipe for breakfast or as a tea time snack with coconut chutney and  South Indian Filter Coffee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Thecha_Paniyaram_Recipe_.jpg, 9