anandhuvasudev/southindiandish huggingface dataset:
Ingredients: del monte tartare dip,rocket leaves,tme leaves,salt,black pepper powder,virgin olive oil,ciabatta bread,onion,lemon,black olives,canned tuna,button mushrooms,red romaine lettuce (or lettuce ),cherry tomato

Tuna Roasted Mushroom Sandwich Recipe with Tartare Dip Mayo, 2 tablespoons Black olives - chopped,Rocket leaves - as required,Salt - to taste,Red Romaine lettuce - (or any lettuce of your choice),1 teaspoon Lemon juice,Black pepper powder - to taste,2 tablespoons Onions - chopped,1/2 cup Cherry tomatoes - halved,Fresh Thyme leaves - as required,Extra Virgin Olive Oil - as required,2 Ciabatta bread - halved,100 grams Button mushrooms - sliced,4 tablespoons Del Monte Tartare Dip,125 grams Canned tuna - drained, 45, Continental, To begin making Tuna Mushroom Tartare Dip Mayo Open Sandwich, pre heat the oven at 200 C.Drizzle few drops of olive on ciabatta slices.
Sprinkle some and season with salt and pepper.
Place it on a baking sheet and into to oven.
Turn the oven setting to the broil more (grill on top).Broil or toast the slices in preheated oven for 7-8 minutes or until golden and crisp.Meanwhile, add 2 tablespoons of olive oil in a pan.
Stir in the chopped garlic and saute for few seconds.
Add onions and toss for a minute or until just pink and lightly cooked through.Add mushroom slices and toss on high for a couple of minutes.
Season with salt and pepper, stir fry until most of the moisture is evaporated.
once done, turn off the heat and keep aside.
In a bowl, add tossed mushroom, tuna flakes, Del Monte Tartare Dip, lemon juice, black olives, cherry tomatoes, and mix well.
Check the salt to taste and adjust accordingly.Take the slices of Ciabatta and layer it with bed of red romaine lettuce, it with prepared Tuna Mayo sandwich mixture and rocket leaves.
Press the sandwich down to keep the filling in and serve.Serve the Tuna Roasted Mushroom Tartare Dip Mayo open Sandwich as a light wholesome breakfast, brunch and even as a lazy weekend meal.
, https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/Del_Monte_Mayo/Tuna-Mushroom-Tartare-Dip-Mayo-Open-Sandwich2.jpg, 14
Ingredients: baking powder,salt,sugar organic sugar),milk,water,vanilla,dark chocolate,instant oats (oatmeal),cocoa powder,eggs,cherries,wheat flour organic wheat flour),sunflower oil

Dark Chocolate Cherry Cake Recipe, 1/4 cup Hot water,1/4 cup Dark chocolate - chopped,1 teaspoon Baking powder,1/2 cup Milk - warm,3/4 cup Sugar - (I used organic raw sugar),1 teaspoon Vanilla Extract,Salt - a pinch,1/2 cup Instant Oats (Oatmeal) - powdered,1/4 cup Cocoa Powder,1/2 cup Whole Wheat Flour - (I used organic wheat flour),1/4 cup Sunflower Oil,1/3 cup Fresh Cherries - pitted and chopped,2 Whole Eggs, 55, Continental, To begin making Dark Chocolate Cherry Cake Recipe, sift together the flours, cocoa powder, salt and baking powder in a mixing bowl for about 3-4 times.Beat the eggs well.
To that, add sugar and beat well.
Add vanilla extract and oil, mix them.Add the flour mixture alternating with milk, fold them lightly until they are incorporated, do not over mix.Add the boiling hot water to the batter and mix well.
This step is very important for the right flavour of the chocolate.Add pitted cherries and dark chocolate chunks, fold them gently.Pour the batter into a greased baking dish and bake in a preheated oven at 180 degrees Celsius for 30-40 minutes or until toothpick comes out clean.
Bake it according to your oven since the temperature, and capacity of baking differs with ovens.Serve Dark Chocolate Cherry Cake Recipe topped with more cherres along with Thai Ice Tea Recipe during evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/priyanjali/Chocolate_cherry_cake__1600.jpg, 13
Ingredients: coriander (dhania) leaves,salt,wheat flour,turmeric powder,buds garlic,red chilli powder,cloves garlic,dry yeast,water,sugar,onion,mint leaves

 Whole Wheat Onion Stuffed Kulcha Recipe,  green coriander - little, 1 onion, 2 cloves garlic - finely chopped, 1 tbsp active dry yeast, 6 buds Garlic, 1 tsp sugar, 1/2 tsp turmeric powder, water - lukewarm, 5-6 mint leaves, salt - as per taste, 1/2 tsp red chilli powder,4 cups wheat flour, 190, North Indian Recipes, For the onion kulcha recipe, firstly take the dough.
Put flour, salt, yeast, salt, sugar, garlic in a bowl and mix well.
Now add hot water slowly to it and take a soft dough.
Keep stirring for 5 minutes.
Cover this dough and keep it aside for 2 to 3 hours.
After 2 to 3 hours, add onion, mint, green coriander, garlic and grind in a food processor.
Remove the dough and knead it again.
Now to make kulcha, heat the tava.
Remove the mixture and make it like a round ball.
Now roll it into 2 inch diameter.
Put 1 spoon of onion masala in its middle and close it from all sides.
Now press with your hand and make the round ball flat.
Sprinkle some flour and take a round ball with a light hand.
Put this kulcha on the pan.
Bake a little from both the sides and then roast it directly on the flame.
Roast well on both sides and serve.
Serve Onion Kulcha Recipe with Chole Masala Recipe, Bundi Raita and Mint Onion Kachumbar Salad., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Hina_Gujral/Whole_Wheat_Onion_Kulcha_Recipe.jpg, 12
Ingredients: salt,wheat flour,kalonji (onion nigella seeds) sesame seeds,ghee on naan,baking soda,curd,sugar,spinach leaves (palak),sunflower oil

Whole Wheat Palak Naan Recipe, 1 cup Curd (Dahi / Yogurt),1 teaspoon Baking soda,Ghee - for smearing on naan,Kalonji (Onion Nigella Seeds) - or sesame seeds to sprinkle,1/2 cup Spinach Leaves (Palak) - finely chopped (tightly packed),1 tablespoon Sunflower Oil,2 cups Whole Wheat Flour,1/2 teaspoon Sugar,1-1/2 teaspoon Salt - (adjust to taste), 50, North Indian Recipes, To begin making the Whole Wheat Palak Naan, first add the flour, palak, salt, sugar, baking soda, oil into a mixing bowl and combine.Make a well in the center and all curd and begin to knead the dough together.
Work it until it is a smooth dough dough.
Add water if needed so make it a soft and slightly sticky dough.
Do not be tempted to add more flour, the dough needs to be on the wetter/stickier side.
Rub oil all over the dough, cover and let it rest for about 30 minutes.When ready to make the naans, divide the dough into 6-8 equal parts.Taking each portion at a time, dust a little flour if needed to roll and using a rolling pin or fingers, press the portion out into a thick, flat disc shaped like a naan.Rub water over the rolled out naan and sprinkle sesame seeds, kalonji seeds, and finely chopped palak leaves.Place a skillet on the heat and when it is warm enough, place the rolled naan over a hot tawa with the side sprinkled with kalonji facing the top.
Cover and cook for about a minute on medium low flame.Now lift the tawa off the heat and flip the naan over, directly on to the heat.
This ensures you get a charred smoky flavor to the naan, mimicking the tandoori flavour.Once done, take the naan off the heat/tawa and rub with ghee.Repeat with rest of the dough and serve hot naans with Mushroom Pasanda or Green Moong Dal Makhani.
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Ingredients: basmati rice,salt,bay leaf (tej patta),paneer,cardamom (elaichi) podsseeds,kashmiri dry red chillies,iceberg lettuce,black pepper powder,spinach leaves (palak),sunflower oil

Mizoram Inspired Veg Sawhchiar Recipe-Rice Pilaf With Kashmiri Red Chillies, Bay Leaf and Paneer, Salt - to taste,2 Kashmiri dry red chillies,Black pepper powder - to taste,1 cup Iceberg lettuce - shredded,1 Bay leaf (tej patta),1/2 cup Paneer (Homemade Cottage Cheese) - cubed,1/2 cup Spinach Leaves (Palak) - finely chopped,Sunflower Oil - as needed,2 Cardamom (Elaichi) Pods/Seeds - pounded,1 cup Basmati rice - soaked for 30 minutes, 40, North East India Recipes, To begin making Mizoram Inspired Veg Sawhchiar Recipe, prep all the ingredients required and cube the paneer to bite size pieces.
Also wash the basmati rice and keep it soaked for 30 minutes.In a shallow frying pan, add a little ghee or oil, heat on low-medium flame and carefully add in the paneer cubes.
Pan fry the paneer till golden brown on both sides.
Switch off heat and keep aside.In a handi, heat about 2 cups of water and add soaked basmati rice to it.
Along with it, add cardamom, bay leaf, kashmiri red chillies and boil it, keeping it covered all the time.Meanwhile, blanch the lettuce and spinach in hot water for about 3-5 minutes and transfer the chopped greens to the rice handi.Add salt to taste when the rice is half-cooked (about 15 minutes) and mix the rice gently.Cover and cook on simmer till the rice is fluffy and cooked.
Fluff it up carefully such that the rice does not break and finally add the pan fried paneer and give it a quick mix just before serving.You can also adorn the Veg Sawhchiar with paneer while serving.
Serve Mizoram Inspired Veg Sawhchiar Recipe along with Palak Raita Recipe (Spinach Yogurt Salad) and Mizoram Special Koat Pitha Recipe (Banana Fritters) for lunch with family.
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Ingredients: yellow bell pepper (capsicum),salt,wheat flour,red bell pepper (capsicum),tomato,ajwain (carom seeds),red chilli powder,water,red chilli flakes,mozzarella cheese,onion,broccoli,dried oregano,green bell pepper (capsicum),turmeric powder,kasuri methi (dried fenugreek leaves),sunflower oil

Khakara Vegetable Pizza Recipe, 3 tablespoons Kasuri Methi (Dried Fenugreek Leaves),1/2 teaspoon Turmeric powder (Haldi),Water - as required,1/4 cup Mozzarella cheese,Salt - to taste,1/4 cup Green Bell Pepper (Capsicum) - chopped,1/2 Onion - thinly sliced,Dried oregano - as needed,1 teaspoon Red Chilli powder,Red Chilli flakes - as needed,1 teaspoon Ajwain (Carom seeds),1 tablespoon Sunflower Oil,1/4 cup Red Bell pepper (Capsicum) - chopped,1 cup Whole Wheat Flour,1/4 cup Yellow Bell Pepper (Capsicum) - chopped,1 teaspoon Sunflower Oil,1 Tomato - chopped,2 tablespoon Broccoli - (optional), 20, Indian, To begin with Khakra Vegetable Pizza, add whole wheat flour, red chilli powder, turmeric powder, kasuri methi, ajwain, salt and cooking oil in a mixing bowl.
Mix everything well.Add water little at a time and knead into a stiff dough.
Cover and let it sit for about 10 minutes.Divide the dough into equal portions.
Take one portion and roll it very thin.
Dust very little flour on it if needed to roll the dough.
The dough should be rolled as thin as possible.Carefully lift the dough and place it on a hot griddle on medium flame.
Let it cook on one side and brush very little oil on the top and then flip it over.
Using a small cloth press the khakhra to cook it from all the side.
Turn one more time and brush oil.Press the khakra again and repeat the process till the khakhra turns crisp and gets brown spots all over and is fully cooked.Repeat this for the remaining dough and let the khakhras cool.
Once cooled store in airtight container for about a month.The next step is to assemble the pizza.
Heat 1 teaspoon oil in a pan and add chopped capsicum and sauté for about 1 minute.
Next add small florets of broccoli and cook for another minute.Add a little salt to taste, mix everything well.
Turn off the heat and keep it aside.
We want the vegetables to cook a bit but still be crunchy.
So do not overcook these vegetables.Place a khakara on a serving plate.
Add the capsicum and broccoli on top.
Add few spoons of chopped tomatoes and sliced onions.Sprinkle a good amount of oregano, red chilli flakes and other pizza seasonings you would like to add.
Finally, sprinkle the grated cheese on the top and the Khakhra pizza is ready.Serve Khakara Vegetable Pizza as an after school snack to your kids or during your tea time parties with Masala Chai or Espresso Coffee.
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Ingredients: salt,apricots,milk,del monte tricolour spirali pasta,basil leaves,cloves garlic,virgin olive oil,pepper,walnuts

Tri Color Rotini Spirali Pasta Recipe Tossed in Creamy Basil Sauce, 4 cloves Garlic,2 tablespoons Apricots - cut into small pieces,300 grams Del Monte Tricolour Spirali Pasta,2 tablespoons Walnuts - toasted,Salt and Pepper - to taste,2 cups Milk,1 teaspoon Extra Virgin Olive Oil,100 grams Basil leaves, 40, Italian Recipes, To begin making the Tri Color Rotini Spirali Pasta In a Creamy Mushroom Sauce start by boiling the Del Monte Tricolor Spirali Pasta in hot water, keep a sauce pan filled with water over a medium heat.Drop in the Tricolor spirali pasta and a pinch of salt and allow it to cook.
Boil the pasta till it gets cooked until you get a biting consistency.Strain the water from the cooked pasta and rinse it under cold water.
Drain all the water and drizzle olive oil over the pasta so it does not stick to each other.To make the creamy basil sauce, grind the basil leaves and cloves of garlic in a mixer to a smooth paste, by adding a little milk.Heat olive oil in a sauce pan, add the ground basil mixture and milk, give it a whisk.
Add salt and pepper and adjust according to your palate.
Add the cooked pasta and apricots gently toss it over till the pasta is evenly coated well with the sauce.
Serve the pasta onto a plate and garnish with apricots and walnuts.
Serve the Spirali Pasta In a Creamy Mushroom Sauce along with Cheese Garlic Bread Recipe and a glass of Watermelon Carrot Radish Juice for a quick weeknight dinner with kids.
, https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/DelMonte-KidsRecipes/4-Tri_Colour_Rotini_Spiral_Pasta_Recipe_Tossed_in_Creamy_White_Basil_Sauce_-_Kids_Recipes_Made_With_Del_Monte-3.jpg, 9
Ingredients: salt,spring onion greens,spinach bunch,milk,red chilli powder,virgin olive oil,eggs,turmeric powder

Spinach Omelette Recipe, 1/2 teaspoon Turmeric powder (Haldi),4 tablespoons Milk,2 tablespoon Extra Virgin Olive Oil,6 Spring Onion Greens - finely chopped,Spinach - 1 bunch,1/2 teaspoon Salt,2 teaspoon Red Chilli powder,4 Whole Eggs, 25, Continental, To begin making the Spinach Omelette first wash and chop the spinach into small pieces.Place the chopped spinach in a microwave safe bowl and lightly cook it in the microwave for just 1 minute.
You do not want to turn it into a soggy, mushy spinach, but just take off the rawness.Next, break the eggs one by one into a mixing bowl.
Using a fork, beat them nicely until fluffy.Add the turmeric powder and red chilli powder to the fluffy eggs and whisk once again.Next, add the chopped spring onion greens, and the microwaved chopped spinach and mix once again.Lastly, add the milk and salt, whisk lightly once again till everything is combined.Place a pan on the heat and spread the olive oil on it.
Once warm, pour the beaten egg mixture into the pan and swirl the pan gently so the mixture spreads across the surface evenly.Using a spatula or spoon, evenly spread the spinach and spring onion greens all around the omelette.Cover the pan with a lid and cook the omelette on a medium heat for 7-10 minutes.
Check to make sure the omelette isn’t burnt, now and then.After approximately 10 minutes, flip the omelette over to cook the other side, which will take about 5 more minutes.Once done and the omelette is cooked firm, turn off the heat and allow the omelette to remain in the pan for a minute more.Then transfer it on to a plate.Serve the Spinach Omelette with toasted bread and Chickoo Banana Date Smoothie Recipe for a wholesome breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Spinach_Omelette.jpg, 8
Ingredients: salt,wheat flour,spinach,eggs,black pepper powder,milk,cloves garlic,feta cheese,thyme leaves,flour (maida),butter

Spinach And Feta Cheese Rotolo Recipe, 4-5 cloves Garlic - chopped,Salt - to taste,1 cup Spinach - chopped,2 tablespoon Butter,1 cup Milk,1 sprig Dried Thyme Leaves,1 Whole Egg,100 grams Feta Cheese - grated,1/4 cup All Purpose Flour (Maida),2 tablespoon All Purpose Flour (Maida),1/4 cup Spinach - pureed,1 cup Whole Wheat Flour,Black pepper powder - for seasoning, 55, Italian Recipes, To begin making Spinach and Feta Cheese Rotolo Recipe, mix the ingredients for the pasta dough in a mixing bowl.
Bind it together with water to form a soft dough and cover it with a cling film and keep it in the refrigerator for 10 minutes.Heat the pan with little oil and wilt the spinach till all the water evaporates then mix it with cheese and other ingredients for the filling.
Check for salt and pepper.
Heat a sauce pan to make the spinach sauce, melt the butter and add flour, whisk till it combines and forms a crumbly texture, then slowly add milk and keep whisking it quickly so that it does not form a lump.
Add the spinach puree and reduce the heat and whisk one last time.
The sauce has to be little runny.Take the pasta from the refrigerator, Roll out dough on a lightly floured surface to a 20x12" rectangle, about 1/8" thick, orient the dough so that a long edge is facing you (short edges will be to your left and right).
Evenly add a dollop of filling on the long edges of one side.
Roll the dough over the filling tightly and carefully.
Then seal the edges with water.Cut crosswise into 2 ½" rounds.
Transfer rotolos to a pan, placing cut side up.
Heat the pan and then add the spinach white sauce over the rotolos, place the broccolis and top it up with some shredded cheese.Cover the pan and cook it on low heat for 10 minutes.Serve your yummy Spinach and Feta Cheese Rotolo Recipe for a Friday dinner or as a one pot White Bean Salad with Onions and Bell peppers.
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Ingredients: salt,bananas,milk,jaggery,poppy seeds,rice days ( change water everyday),sunflower oil

Maharashtrian Anarsa Recipe, 3 tablespoons Poppy seeds,Sunflower Oil - for deep frying,1 Cup Rice - soaked for 3 days (wash & change water everyday),Salt - a pinch,1/2 cup Milk,1 Cup Jaggery - powdered,1/2 Ripe Bananas - (optional) mashed, 65, Maharashtrian Recipes, Drain the water from the bowl.
Spread the drained rice in a cotton cloth and allow them to fry for 4-5 hours.
Ensure that the rice should not lose its moisture completely.
It has to retain the minimal amount of moisture.Grind them without adding water into a coarse powder.
This is called Pithi.
You could also use about 1-1/2 cups of rice flour directly to make this recipe as well.Now, in another bowl, add grounded rice, powdered jaggery and combine them together.Add milk little by little and mix them well.
It should be in the dough consistency.The addition of banana ensures the sugar is completely dissolved.
You can optionally add half of banana mashed, at this time and mix the dough till it comes together.Make small balls out of the dough.In a baking tray, spread poppy seeds evenly.Place the rice balls on the tray.
Gently flattened the balls with your fingers so that one side of it is coated with poppy seeds.
The flattened disc should retain their shape.In a Kadai, heat oil over medium heat.Once the oil is hot, place the flattened disc with Poppy seeds on the upper side and fry them in batches.
Pour hot oil over the disc so that it is evenly cooked and puff up.Place the deep fried pastries on the tissue paper for the excess oil to drain.Deep fry the remaining anarse and serve Maharashtrian Anarsa Recipe warmly during tea time or as a part of a festive meal.
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Ingredients: salt,asafoetida (hing),mustard seeds,red amaranth leaves,green moong sprouts,red chilli powder,cloves garlic,jaggery,onion,turmeric powder

Lal Mathachi Bhaji Recipe - Amaranth Leaves Moong Sprouts Sabzi, 1/2 teaspoon Turmeric powder (Haldi),4 cloves Garlic,Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 Onion - chopped,2 cups Red Amaranth Leaves - roughly chopped,1/4 teaspoon Asafoetida (hing),1 teaspoon Jaggery,1 cup Green Moong Sprouts, 40, Maharashtrian Recipes, To begin making the Lal Mathachi Bhaji Recipe, let's start prepping the leaves - Wash the Mathachi Bhaji over running water and drain all the water.Chop the leaves along with the tender stem and keep aside.Into a pressure cooked, add the chopped amaranth leaves, the moong sprouts, a pinch of salt and 3 tablespoons water.
Pressure cook for 3 to 4 whistles and turn off the heat.Release the pressure immediately to prevent the discoloration of the leaves.Heat oil in sautéing pan over medium heat; add mustard seeds and a pinch of hing and allow it to crackle.Once it crackles, add the chopped garlic, onions and cook until the onions turn translucent.Stir in red chilli powder, turmeric powder, jaggery and the steamed amaranth leaves and the moong sprouts.Stir the Lal Mathachi Bhaji for about 2 minutes until all the ingredients are well combined.
Check the salt and spices and adjust to taste accordingly.Once the Lal Mathachi Bhaji is done, turn off the heat and transfer to a serving bowl.Serve the Lal Mathachi Bhaji Recipe along with Multigrain Methi Thepla Recipe and Kela Anar Raita Recipe for  a simple and delicious diabetic friendly meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/April-18/Matha_Chi_Bhaji_Recipe_Green_Moong_Sprouts_and_Amaranth_Sabzi-4.jpg, 10
Ingredients: basmati rice,heavy whipping cream,corn flour,nutmeg powder,milk,water,almond essence (badam essence),sugar,vanilla,condensed milk,canned cherries,cinnamon powder (dalchini)

Cinnamon Rice Pudding With Cherry Compote Recipe, 3/4 teaspoon Cinnamon Powder (Dalchini),2 cup Heavy whipping cream,1 teaspoon Corn flour,3 cup Milk,1 teaspoon Vanilla Extract,2 teaspoon Sugar,1 cup Basmati rice - washed,1/2 cup Condensed Milk,2 cup Water,1/2 teaspoon Nutmeg powder,1/2 teaspoon Almond essence (Badam Essence),1 cup Canned Cherries, 55, Continental, To begin making, Cinnamon Rice Pudding with Cherry Compote, we will first start making the rice pudding.
For making the rice pudding, Place a Sauce Pan With Handle on medium heat, add two cups of water and bring it to a boil.Once the water boils, add in the washed rice and let it cook for about 10 to 15 minutes on a low flame.
Stir it at regular intervals so that the rice doesn't stick to bottom.Once the rice is half cooked and has absorbed all the water, add the milk and the heavy cream.
Let it cook on medium flame for 4-5 minutes, stirring continuously.At this stage, add the condensed milk and mix well.
Please check the sweetness of the rice mixture and adjust the quantity of the condensed milk accordingly.Let the rice mixture cook and reduce to half of its original quantity.
Stir the rice mixture at regular intervals.
Your rice mixture should become creamy at this stage and rice will be perfectly cooked by now.
Turn of the heat and we will proceed towards seasoning the rice mixture.Add the vanilla essence, almond essence, cinnamon powder, nutmeg powder in the rice mixture and mix well.Meanwhile, to make the cherry compote, place a Sauce Pan With Handle on low heat and add the tinned cherries.
On a low flame, let them simmer while you add sugar and mash the cherries using a spatula.At this stage, dissolve 1-1/2 teaspoon cornflour in 2 tablespoon water.
Add the cornflour mixture to the cherry mixture and you will notice the cherry mixture beginning to thicken up.
Let the cherry mixture boil on a low heat for 1-2 minutes.Turn off the heat and add vanilla essence.
Mix the cherry mixture well and let it cool.
Your cherry compote is ready.To serve Cinnamon Rice Pudding with Cherry Compote, put the rice pudding in a medium sized transparent dessert glass.
Top it up with the cherry compote.
Serve Cinnamon Rice Pudding With Cherry Compote as a dessert after a meal of Cheesy Baked Potato Gratin With Sweet Corn and Cheese Garlic Bread Recipe for a simple weekday dinner.
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