anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,green chillies,salt,arhar dal (split toor dal),ginger,ghee,cloves garlic,dry red chillies,onion,lemon,cumin seeds (jeera),turmeric powder,spinach leaves (palak),garam masala powder,sunflower oil

Dhaba Style Dal Palak Recipe, 1 cup Arhar dal (Split Toor Dal) - washed,Salt - to taste,1 Tomato - finely chopped,1 teaspoon Cumin seeds (Jeera),4 cloves Garlic - finely chopped,2 Green Chillies - slit,1/2 teaspoon Garam masala powder,1 Onion - finely chopped,2 cups Spinach Leaves (Palak) - finely chopped,2 inch Ginger - finely chopped,2 Dry Red Chillies,1 tablespoon Sunflower Oil,1 tablespoon Ghee,1/4 teaspoon Turmeric powder (Haldi),1 Lemon - juice extracted,2 cloves Garlic - sliced thin, 30, North Indian Recipes, To begin making the Dhaba Style Dal Palak, add the chopped spinach along with 2 tablespoon of water and pressure cook for one whistle and turn off the heat.
Release the pressure immediately to keep the fresh green colour of spinach.
Keep the spinach aside.Heat oil in the pressure cooker; add the cumin seeds and allow it to crackle.
Add the onion, ginger and garlic and saute until the onions turn soft.Once the onions have softened, add the tomatoes, turmeric powder, green chillies, garam masala powder and saute until the tomatoes becomes just a little soft.At this stage add the washed toor dal, salt to taste, 2-1/2 cups of water and cover the pressure cooker.
Pressure cook for about 4 to 5 whistles and turn off the heat.Allow the pressure to release naturally.
Once done, open the cooker and add the cooked spinach/ palak to the dal.
Give it a brisk boil and turn off the heat.
Check the salt and adjust to taste accordingly.
Transfer the Dhaba Style Dal Palak to a serving bowl.For the tadka, heat ghee in a tadka pan, add cumin seeds, red chillies and garlic.
Saute until they crackle and the garlic turns golden.
Add this tadka to the Dhaba Style Dal Palak and give it a stir.Finally squeeze in the lemon juice and serve hot.Serve Dhaba Style Dal Palak with Steamed Rice or phulkas and Sindhi Karela Bhaji for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Dhaba_Style_Dal_Palak_Recipe_1_1600.jpg, 15
Ingredients: salt,wheat flour,coriander (dhania) leaves,red chilli powder,cumin seeds (jeera),coriander powder,turmeric powder,chana dal (bengal gram dal),sunflower oil

Bihari Chana Daal Puri Recipe, Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 tablespoon Coriander (Dhania) Leaves - chopped finely (optional),1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 cup Whole Wheat Flour,1/4 teaspoon Turmeric powder (Haldi),1/2 cup Chana dal (Bengal Gram Dal),Sunflower Oil - to deep fry, 60, Bihari, To begin making Bihari Chana Dal Puri Recipe, pressure cook chana dal with enough water for about 2 whistles or until cooked enough to get easily mashed.
Also do not overcook the dal since it will make the puri mushy.
Once chana dal is cool, drain all the water and mash it.
It is up to you to mash it completely or leave it grainy.Heat oil in a wide bottomed pan.
Add cumin seeds and let it splutter.
Then add mashed chana dal and the spice powders and salt.
Mix well.
Cook for about 2 to 3 minutes.
You can add a little coriander leaves too at this stage.
Remove the dal from the pan and transfer it to a bowl to cool.Once it cools down, make lemon sized balls and keep aside.Knead whole wheat flour with little salt and water into stiff but soft dough.
Cover to let it sit for about 30 minutes.Heat oil in a wide pan for deep frying.Divide the dough into equal sized balls.
Flatten one of the ball into 3 to 4 inch diameter circle.
Place a ball of spicy chana dal stuffing in the middle.
Carefully bring all the edges of the dough to seal the stuffing well.Flatten this into small circles making sure the stuffing does not fall apart.
Carefully transfer the flattened puri into hot oil.
Flip to let the puri puff on both sides.
These stuffed puris will not give a huge puff like unstuffed plain ones, though.
Once puris appear brownish and done, transfer them on paper towels to drain excess oil.
Repeat the step for all the remaining dough to get puris.Serve this Bihari Chana Dal Puri Recipe hot with any side dish of your choice, like Soya Kheema, Kaale chane ki ghugni, Mooga Gathi or Methi Paneer Bhurji in cream gravy.
It can also be served with kheer, traditionally that’s how it is served.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Bihari_Channa_Dal_Puri.jpg, 9
Ingredients: tomato,ginger,coconut,red chilli powder,cloves garlic,kolhapuri khanda lasun masala goda masala,onion,sesame seeds (til seeds),turmeric powder,masoor dal

Kolhapuri akha masoor dal recipe (masoor dal in kholpuri masala), 1/2 teaspoon Turmeric powder (Haldi),1 inch Ginger - chopped,3 teaspoons Dessicated Coconut,1 teaspoon Red Chilli powder,3 teaspoons Sesame seeds (Til seeds),1 Onion - chopped,2 cups Masoor Dal (Whole) - soaked for 5 hours,2 teaspoon Kolhapuri Khanda Lasun Masala - or goda masala,4 cloves Garlic - chopped,1 Tomato - chopped, 45, North Indian Recipes, To begin making the Kolhapuri Akkha Masoor Dal Recipe, lets roast the sesame seeds and dessicated coconut on a hot pan.Roast them till they turn golden brown.
Grind it in the mixer to a smooth powder.Next pressure cook the masoor dal with water and salt for atleast 5 whistle.
Allow the pressure to release naturally.Heat a flat skillet with oil, add ginger and garlic and saute until softens.
Add chopped onions and saute till they turn translucent.Later add chopped tomatoes and cook until the tomatoes turn mushy.
Sprinkle salt and the other spice powders and cook until the raw smell goes away.Add ground sesame and coconut powder and saute them as well.
Add cooked masoor dal and add 1 cup of water.
Check for salt and leave it to boil in simmer.Serve the Kolhapuri Akkha Masoor Dal Recipe along with Doli Ki Roti or bajra roti with salad by the side.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/10-oct/_Kolhapuri_Akkha_Masoor_Dal_Recipe_Masoor_Dal_in_Kholapuri_Masala-9452.jpg, 10
Ingredients: cashew nuts,bananas,mango (ripe),mint leaves (pudina),milk almond milk,strawberries,badam (almond),lemon,dates,buckwheat flour (kuttu ka atta) kuttu ka dalia

Mango Buckwheat Porridge Recipe, 4 Strawberries - other fruits are also optional,4 Badam (Almond) - slivered ,1 cup Mango (Ripe),1 Ripe Bananas,10 Cashew nuts - soaked for 30 minutes,2 sprig Mint Leaves (Pudina),5 Dates,2 teaspoons Lemon juice,1 cup Buckwheat Flour (Kuttu Ka Atta) - kuttu ka dalia,3/4 cup Milk - almond milk, 15, Continental, To begin making the Mango Buckwheat Porridge recipe, wash the buckwheat groats thoroughly using a mesh sieve as they are very slimy after soaking.Make sure that water runs clear free from any slime after washing.Drain the excess water and add this to a blender/mixer jar.Add all the other ingredients like the almond milk, lemon juice, cashew nuts, ripe bananas, dates and mangoes.Blend till smooth and and few tablespoons more milk if you need a thinner porridge, serve in bowls.Garnish Mango Buckwheat Porridge with strawberry, badam and mint leaves and serve.
Make Mango Buckwheat Porridge while you are holding a fast or a breakfast powering you for the rest of the day.
You can also accompany it with Bermuda Grass Ginger & Pepper Juice or Beetroot, Amla And Pudina Juice Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Mango_buckwheat_Porridge.jpg, 10
Ingredients: cumin powder (jeera),black salt,ice cubes,mint leaves (pudina),water,mango,sugar jaggery

Aam Pora Shorbot Recipe - Bengali Aam Panna Recipe, 6 Mango (Raw) - sour variety,Chilled water - as required,3 tablespoons Cumin powder (Jeera) - roasted,1/2 cup Sugar - or jaggery (reduce or add quantity as per taste),2 teaspoons Black Salt (Kala Namak) - adjustable,6 sprig Mint Leaves (Pudina) - make sure the stalks have been removed and only leaves used,Ice cubes - optional, 30, Bengali Recipes, To begin making the Aam Pora Shorbot recipe, we will firstly prepare the pulp for Aam Pora Shorbot.Wash the raw mangoes and wipe them.
Roast the mangoes on a direct flame on low to medium heat until the outer skin is charred and black.
This will indicate that the flesh/ pulp has to become soft and fully cooked.
Cool them by covering them with a damp cloth or kitchen towel.Peel and discard the charred skin of the mangoes.
Separate the pulp discarding the stone.Into a blender, add the extracted pulp, mint leaves, black salt and roasted cumin powder.
Grind the ingredients till smooth.
This concentrated mango mixture can be stored in a glass jar or air tight bottles, in the refrigerator for a week.
Your Aam Pora Shorbot  Pulp is ready.
With this you can make it either savoury or sweet.
To make the sweet versionTo prepare this drink, we need a big steel or glass mixing bowl/ pot and a balloon whisk.Into the mixing bowl, add enough chilled water.
Add a few tablespoons of the prepared Aam Pora Shorbot Pulp along with jaggery.
Using a balloon whisk, continuously whisk together the pulp and chilled water till the ingredients have blended well.Do a taste test and add more pulp if necessary.
Remember to whisk the contents well.Pour into individual serving glasses or mason jars.
Garnish with fresh mint leaves and ice cubes.
Serve chilled.
To make the savoury versionWithout the use of jaggery, whisk Aam Pora Shorbot pulp with chilled water along with a little bit of black salt for taste.
Serve Aam Pora Shorbot to your guests along with some evening snacks like Raw Banana Chivda and Dal Vada with Oats and Vegetable., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/donna_george/Aam_Porar_Shorbot__Smoky_Spiced_Raw_Mango_Cooler.jpg, 7
Ingredients: penne pasta per instruction,salt,green beans (french beans),white pepper powder,tomato,rosemary,cheese,milk,virgin olive oil,carrot,red chilli flakes,onion,black olives,green bell pepper (capsicum),flour (maida),dried oregano

Penne Pasta With Veggies in Tomato Base Recipe, 6 tablespoon Cheese - grated,2 tablespoons All Purpose Flour (Maida),1 cup Homemade tomato puree,1/4 cup Green Bell Pepper (Capsicum) - chopped,2 cups Penne pasta - boiled as per instruction,8 Black olives,1 Onion - chopped,1 teaspoon Red Chilli flakes,1/4 cup Green beans (French Beans) - chopped,1-1/4 teaspoon Dried oregano,2 cups Milk,Salt - as per taste,1 teaspoon White pepper powder,1/2 teaspoon Rosemary - crushed (optional),1/4 cup Carrot (Gajjar) - chopped,Extra Virgin Olive Oil - to cook, 50, Italian Recipes, To prepare Penne Pasta With Veggies in Tomato Base recipe, finely chop all the vegetables and grate the cheese.Heat the oil in a skillet.
Add onions to it.
When the onions are transparent and looks cooked, add beans followed by capsicum, carrot, and olives.Sauté all the vegetables till 3/4 the done.
Add all-purpose flour to it and cook it till it starts bubbling and raw smell disappears.Now add milk to the bubbling mixture.
When the milk starts boiling and gets a little bit thick like sauce, add tomato puree to it.Cook it for about 5 minutes till the rawness is no more and then add salt, white pepper, oregano, chili flakes and rosemary to it.
Cook it for another 1 min.Add pasta to the mixture and stir, till it gets mixed with the sauce.Now add half of cheese into it and stir to cook for 2 minutes.
Sauté continuously.After this, add the leftover cheese and cook it for another 2 minutes without stirring.
The cheesy Penne Pasta With Veggies in Tomato Base is ready to be served now.Garnish with rosemary and serve it with quick Watermelon Panzanella Salad and Mocha Panna Cotta to make a complete Italian meal., https://www.archanaskitchen.com/images/archanaskitchen/World_Pastas_Pizzas/penne-pasta-with-veggies-in-tomato-base-recipe.jpg, 16
Ingredients: salt,coconut,onion,cumin seeds (jeera),rice flour,sunflower oil the pathiris

Malabar Style Ney Pathiri Recipe (Fried Masala Rice Puri), Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Onion - chopped,1 1/2 cup Rice flour,4 tablespoons Fresh coconut,Sunflower Oil - for frying the pathiris, 50, Malabar, To begin making the Malabar Style Ney Pathiri Recipe, we will first grind the chopped onion, cumin seeds and coconut to a coarse paste and set aside.Take a sauce pan, add rice flour, salt to taste, ground onion paste and add about 1/2 cup of water and mix well till there are no lumps.Keep the rice mixture on medium heat and keep stirring until the rice is cooked and it comes together.Once the dough has thickened to form a dough.
You can switch off the heat and take the dough out and spread it on a plate to cool down.Heat a kadai with oil to fry the puris.
Take out a small ball of dough and roll it flat not too thin.Flatten it and roll it again to about 1 centimeter thickness.
Fry the puri when the oil becomes hot.Keep flipping it over and fry it so that it evenly get browned on both the side.
Take the puri out and strain it over a napkin.
Do the rest for the remaining ingredients.Serve the Malabar Style Ney Pathiri Recipe (Fried Masala Rice Puri) along with Kurma, Kerala Style Egg Roast Curry to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/jan-5/Neypathiri_Recipe_Rice_Flour_Puri-0841.jpg, 6
Ingredients: salt,orange,bananas,chaat masala powder,strawberries,apple,green seedless grapes,pomegranate fruit kernels,pepper,kiwi,red grapes

Fresh Fruit Bowl Recipe, 1 Kiwi - peeled,Salt and Pepper - (optional),1/4 cup Green seedless Grapes,Chaat Masala Powder - (optional),1 Apple - chopped,1/4 cup Red grapes,2 Strawberries - chopped,1/4 cup Orange - peeled,1 Ripe Bananas - peeled,2 tablespoon Fresh Pomegranate Fruit Kernels, 20, Continental, To begin making Fresh Fruit Bowl Recipe, prep with all the cut fruits first.
Try to use seasonal fruits so that they pack in the nutrition demanded of a particular season.Once all the fruits are peeled and chopped (try to use the peel of fruits which have an edible peel, like apples or chikku), take a large mixing bowl and put all the fruits together and toss lightly, with spices if you are using any.Serve Fresh Fruit Bowl Recipe in individual bowls for a mid morning snack or along with Home Made Breakfast Granola Recipe and yogurt or milk as a complete breakfast.
You can also accompany it with a glass of Fresh Orange Juice Recipe and a Boiled Egg., https://www.archanaskitchen.com/images/archanaskitchen/world_breakfast/fresh_fruit_bowl_recipe.jpg, 11
Ingredients: salt,lettuce leaves,coriander (dhania) leaves,cloves garlic,virgin olive oil,curd,red yellow green bell peppers (capsicum),classic mayonnaise (with eggs),tomato large,sweet corn,pepper,pasta fusilli

Whole Wheat Pasta Salad With Capsicum And Corn Recipe, 1/4 cup Coriander (Dhania) Leaves - chopped,1 tablespoon Extra Virgin Olive Oil,Lettuce leaves - as required,1 cup Red Yellow and Green Bell Peppers (Capsicum) - chopped,3 cloves Garlic - pounded,Salt and Pepper - to taste,3 tablespoons Curd (Dahi / Yogurt),1 Tomato - chopped in large chunks,200 grams Pasta  Fusilli,2 tablespoons Classic Mayonnaise (With Egg),1/2 cup Sweet corn - steamed, 25, Continental, To begin making the Whole Wheat Pasta Salad With Capsicum And Corn recipe, first boil the pasta.Heat a saucepan with enough water.
Once the water starts boiling, add in the pasta with salt and cook it till the pasta becomes soft.Make sure you do not overcook it.
Once done, drain the water, run the pasta in cold water to stop the cooking process and add a little oil in the pasta so that they don't stick to each other.
Keep it aside.Next, in a mixing bowl.
add mayonnaise, yogurt, pounded garlic and extra virgin olive oil.
Mix everything well.Add salt and pepper according to your taste and give it a mix.
The dressing for your Whole Wheat Pasta Salad is ready.In a mixing bowl, add whole wheat fusilli pasta, sweet corn, tomato, lettuce, bell pepper and fresh coriander.
Give it a mix again.Add dressing and mix it well so that the vegetables are properly coated with the dressing.
The Whole Wheat Pasta Salad is ready to be served.Serve Whole Wheat Pasta Salad With Capsicum And Corn along with a delicious Butternut Squash And Carrot Soup for a healthy weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Whole_Wheat_Pasta_salad_with_capsicum_and_corn.jpg, 12
Ingredients: tomato,salt,nutmeg powder,paprika powder,water,ginger garlic paste,onion,curry powder,coconut oil,spice powder,green bell pepper (capsicum),flour (maida),turmeric powder,mixed vegetables (beans,butter,cabbage (patta gobi muttaikose),cinnamon powder (dalchini)

Caribbean Vegetable Patties Recipe (Hand Pie), 2 cups All Purpose Flour (Maida),1/2 teaspoon Turmeric powder (Haldi),Salt - to tate,1 cup Mixed vegetables - (beans,1 teaspoon Ginger Garlic Paste,1 Green Bell Pepper (Capsicum) - chopped,1 Onion - chopped,1 teaspoon Paprika powder,1/4 cup Cabbage (Patta Gobi/ Muttaikose) - chopped,1/2 teaspoon All spice powder,1/2 cup Chilled water,1/2 teaspoon Salt,1/2 cup Butter - adjustable,1 tablespoon Coconut Oil,Cinnamon Powder (Dalchini) - a pinch,1/2 teaspoon Curry powder,1 Tomato - chopped,Nutmeg powder - a pinch, 90, Caribbean, To begin making the Caribbean Vegetable Patties recipe, for the crust, sift together flour, salt, turmeric and curry powder in a large bowl.
Cut butter into small pieces and mix it into flour mixture till it is crumbly.Make a well in the centre and add water.
Mix gently until a dough forms, then wrap dough in cling wrap and put in refrigerator for 1 hour.Meanwhile, make the filling.
Heat oil in a skillet.
Add onion, ginger, garlic, chopped vegetables and cook till they become soft.Add salt, all spice powder, nutmeg powder, cinnamon powder  and cook for a few more minutes.
Remove from heat and let cool a little.To assemble patties, remove dough from refrigerator and divide into equal portionsRoll each piece into a 6-inch circle.
Brush a little water around the edge of the circle and place about 2 to 3 tablespoons of filling in the middle.
Fold in half and crimp the edges with a fork then gently pierce the centre with the fork to allow steam to escape.
Apply butter on it.Once all patties are assembled, bake on a lightly oiled sheet pan at 215 degree for 25 minutes or until they're crisp.
Serve hot., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Carrabian_Veg_Patties.jpg, 17
Ingredients: salt,heart leaves,flower cabbage,milk,pepper powder,walnuts roast,oil

 Roasted Cauliflower Dill Soup Recipe, 1 flower cabbage - cut, oil - as per use, 2 sprig heart leaves, pepper powder - according to taste, 2 tsp walnuts - roast, 4 tbsp milk, salt - according to taste, 55, Continental, To make the Roasted Colflower Heart Soup recipe, firstly cut the cauliflower.
Wash it well and keep it separately.
Now heat oil in a pan.
Add cauliflower, salt and cook until the cabbage becomes light brown.
Let it cool after cooking.
After it cools down, put it in a blender and make a paste.
Pour this cabbage paste in a saucepan with milk or water and let it boil for 1 minute.
Now add the leaf leaves and cook for another 2 minutes.
Pour into a serving bowl and garnish with walnut and olive oil.
Serve the Roasted Colflower Heart Soup recipe before your daily dinner or serve it with a salad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-19/Roasted_Cauliflower_Soup_With_Walnuts_And_Dill-1.jpg, 7
Ingredients: tomato,turmeric powder,ginger,fenugreek,cumin powder,asafoetida,water,onion,oil,coriander powder,green moong dal,green chillies,cumin seeds

Moong Dal Methi Ki Sabzi (Recipe in Hindi),  4 green chillies - chopped, 3/4 teaspoon coriander powder, 1 teaspoon cumin seeds, 2 tablespoons oil, 1 Teaspoon ginger - grated, 1 onion - thinly sliced, 1/4 teaspoon turmeric powder, asafoetida - a pinch,1/2 cup green moong dal - soaked for 3 hours, 1/2 teaspoon cumin powder, 2 tomatoes - finely chopped, 1/2 cup Water, 2 cups fenugreek - finely chopped, 40, Indian, To make Moong Dal Methi vegetable, first heat oil in a pan.
Add cumin seeds and let it cook for 10 seconds.
After 10 seconds, add green chillies, asafoetida and let it cook for a few seconds, now add onions and cook till the onions become soft.
After the onion becomes soft, add ginger, tomatoes and let it cook for 2 minutes.
Now add moong dal, turmeric powder, coriander powder and cook for 1 minute.
Now add 1/2 cup of water, salt and mix it all.
Cover the pan and let it cook for 7 to 8 minutes.
Add the fenugreek and cook for another 2 to 3 minutes.
Serve hot.
Serve fenugreek moong dal with Rajasthani kadhi and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Moong_Dal_Methi_Ki_Sabzi.jpg, 13
Ingredients: salt,coconut,water,tamarind marble,coriander (dhania) seeds,onion,garlic,dry red chillies,eggs,turmeric powder,sunflower oil

Goan Egg Drop Curry Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander (Dhania) Seeds,3 Dry Red Chillies,4 tablespoons Fresh coconut - grated,Salt - to taste,1 Tamarind - marble sized ball,5 Garlic - grated,1 Onion - finely chopped,Water - as needed,3 Whole Eggs,1/2 Onion - finely chopped,2 tablespoon Sunflower Oil, 45, Goan Recipes, To begin making the Goan Egg Drop Curry Recipe, grind together the ingredients meant for gravy except salt and oil by adding 1/2 cup of warm water.
Add more water if needed while grinding.
Ensure that the coconut is finely ground.Heat a kadai/wok, add oil.
After the oil gets heated add 1 small chopped onion and saute until the onion turn soft and translucent.
Add garlic, stir for a few seconds until the raw smell of garlic goes away.Now pour the ground coconut gravy into the onion garlic mixture in the kadai and stir well to combine.Add a little water to adjust the consistency of the goan curry.
Bring the curry to a brisk boil.
Stir in the salt and check the spices to suit your tasteOnce the curry is boiling, One one egg at a time and add it to the curry.
Just break the egg above the gravy and drop it in the gravy carefully.
Do this with all the eggs.Discard the shells.Let the eggs get slightly cooked in the gravy.
Add some hot gravy on top of the egg so that the heat of the gravy cooks the eggs properly.Once the eggs are cooked through, turn off the heat and serve.Serve the Goan Egg Drop Curry along with warm steamed rice, pickled onions and papad for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Goan_Egg_Drop_Curry.jpg, 11