anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,mustard oil,coriander (dhania) leaves,pickle red chilli pickle,ajwain (carom seeds),water,gram flour (sattu ka atta),garlic,lemon,onion,sooji (semolina rava),flour (maida),green chillies,sunflower oil

Chatpati Sattu Ki Kachori Recipe - Kachori Stuffed with Sattu and Pickle, 500 grams All Purpose Flour (Maida),Water - as required,Sunflower Oil - for frying,200 grams Roasted Gram Flour (Sattu Ka Atta),1/4 cup Sooji (Semolina/ Rava),2 tablespoons Mustard oil,2 Green Chillies - finely chopped,1/4 cup Pickle - red chilli pickle,1-1/2 teaspoon Ginger - finely chopped,1/2 teaspoon Salt,1/2 teaspoon Ajwain (Carom seeds),1-1/2 teaspoon Garlic - finely chopped,2 teaspoons Lemon juice,3 Coriander (Dhania) Leaves - chopped fine for garnish,2 tablespoons Sunflower Oil,1 Onion - small, 60, Rajasthani, To begin making Chatpati Sattu Kachori, we have to first make the filling for the kachori.
For the fillingIn a bowl, mix together the sattu flour, salt and ajwain.
Add the mustard oil, lemon juice and rub them into the flour.Next, add the red chilli pickle, squish & rub it into the sattu flour including the chilli skin and chilli stuffing.
Mix everything well.Add the finely chopped garlic, ginger, green chillies, onions and coriander leaves and mix everything well.
Keep it aside.
The masala for kachori is ready.To make the pastry dough for kachori, mix together maida and sooji in a bowl.
Add the oil and rub it into the flour with your fingers.
Add water slowly, mix and make a stiff dough.While you are making the dough, add ample oil to the frying pan and get it ready for deep frying the kachoris.
Keep the frying pan on low medium heat.The final step is to make the Kachori.
Divide the dough in 30 equal parts and roll each into three and half inch size discs.Take the required achari sattu masala and place it in the middle of the disc.Bring the edges together and seal the top by slightly twisting it and pressing against the ball.
Keep the balls covered with a moist cloth.
Pat them a little to get a flat shape.Once the oil is hot, slide in the kachoris one by one and fry them till the kachoris become golden brown in colour.Serve Chatpati Sattu Kachori with Dhaniya Pudina Chutney or Imli chutney as an evening snack along with a cup of Adrak Chai or at Holi with a glass of chilled Thandai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Easyfoodsmith/Chatpati_Sattu_Kachori_Recipe_.jpg, 15
Ingredients: garlic cloves,salt,sunflower oil,dill leaves,mustard seeds,onion,cumin seeds (jeera),turmeric powder,green chillies,yellow moong dal (split) mins

Shepuchi Bhaji Recipe (Stir Fried Maharashtrian Suva/Dill Greens), Salt - to taste,1 teaspoon Mustard seeds,3 Garlic - cloves,3 Green Chillies - chopped,3 tablespoons Yellow Moong Dal (Split) - soaked in water for 30 mins,6 sprig Dill leaves - cleaned and chopped,1 tablespoon Sunflower Oil,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin seeds (Jeera),1 Onion - finely chopped (optional), 40, Maharashtrian Recipes, To begin making the Shepuchi Bhaji Recipe first wash and thoroughly clean the dill leaves thoroughly.
After cleaning and washing the dill greens, drain them in a colander for few minutes and pat dry between kitchen towels to remove excess water.Soak the moong dal for at least 30 mins before preparing the dill stir fry.Place a wok or kadhai on the heat and warm some oil in it.Add the mustard seeds and allow them to crackle a little.
Next, add cumin seeds, followed by the chopped onion (if using).
Toss these together.Next, add the garlic and green chillies and saute again for 1-2 minutes.Add the turmeric powder and the moong dal next and mix well.
Then cover the pan and allow the moong dal to cook for about 3-4 minutes.
Take care not to burn the dal, and you can add a tablespoon of water, if required.Take the cover off the pan, and add the chopped dill greens.
Toss well, season with salt keeping in mind that the greens will will and reduce in volume once cooked, so add salt accordingly.Mix well and cook covered for another 7-8 minutes till the greens are just cooked, and not overcooked.Serve Shepuchi Bhaji along with Bhakri/Phulka and Bharleli Vangi or add it to a meal of Varan Bhaat for a comforting weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Shepuchi_Bhaji.jpg, 10
Ingredients: cashew nuts,salt,yellow moong dal (split),ginger,ghee,asafoetida (hing),black peppercorns,curry leaves,instant oats (oatmeal)

Oats Ven Pongal Recipe, Salt - to taste,1/8 teaspoon Asafoetida (hing),1 teaspoon Whole Black Peppercorns - coarsely pounded,1 cup Instant Oats (Oatmeal),1 inch Ginger,2 tablespoons Cashew nuts - quartered,1/2 cup Yellow Moong Dal (Split),2 tablespoons Ghee,1 tablespoon Ghee,1 sprig Curry leaves, 40, South Indian Recipes, To begin making the Oats Ven Pongal Recipe we will first cook the Yellow Split Moong Dal.
I will be using a pressure cooker to cook the Moong Dal.
You can also use the saucepan method.Rinse the Moong Dal under water and place it in the pressure cooker.
Add 3/4 cup of water and cook the Moong Dal, cover the pan, place the weight on and until you hear one whistle.
After the first whistle, turn the heat to low and simmer for 3 to 4 minutes.
After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally.
Keep this aside.In our next step, we will roast and cook the oats.
Heat a tablespoon of ghee in a heavy bottomed pan on medium heat.
Add the oats and saute on medium heat until the oats gets lightly toasted.
Add in 3/4 cup of water and cook the oats.
This will take about 3 to 4 minutes.
Keep stirring continuously until the oats is cooked.
Once the oats are cooked, stir in the cooked Moong dal and add some salt to taste.
Cover the pan and keep the heat on low, while we proceed to prepare the seasoning.To make the seasoning for the Oats Ven Pongal; heat 2 tablespoons of ghee on medium heat.
Add the cashew nuts and allow it to roast until golden brown.
As you notice the cashew nuts changing color, add the ginger, pepper, curry leaves and asafoetida and give the mixture a stir for a few seconds.
Turn off the heat.In the final step, add the seasoning mixture to the Oat Ven Pongal and stir well to combine.Serve the Oats Ven Pongal along with Coconut Chutney and Oats Sakkarai Pongal for the "Festival of Pongal", for breakfast or even for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/Oats_Ven_Pongal_Festival_Breakfast_Recipe-3.jpg, 9
Ingredients: salt,wheat flour,ginger,red chilli powder,cloves garlic,curry leaves,onion,chicken,coconut oil,black pepper powder,flour (maida),turmeric powder,garam masala powder

Kerala Style Chicken Chatti Pathiri Recipe, 1 Onion - sliced,1 inch Ginger - chopped,Salt - to taste,2 teaspoons Garam masala powder,1/2 cup Whole Wheat Flour,2 teaspoons Red Chilli powder,Coconut Oil - for cooking,300 grams Chicken - minced,1/2 cup All Purpose Flour (Maida),4 cloves Garlic - chopped,1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves,1 teaspoon Black pepper powder, 50, Kerala Recipes, To begin making the Kerala Style Chicken Chatti Pathiri Recipe, we will first heat a saucepan over  medium heat.Add coconut oil, add curry leaves and allow it splutter.
Add chopped ginger and garlic and saute for few seconds.Add sliced onions and fry them till they turn translucent.
At this point you can add minced chicken along with all the spice powders - turmeric powder, red chilli powder, garam masala powder, pepper powder, salt and give it a toss.Adjust the seasoning according to your taste and saute well till the chicken is cooked.
Keep it aside.To make the pathiri batter, in a mixing bowl, combine wheat flour, all purpose flour along with ½ cup of water and mix to form batter that is similar to that of a pancake batter.Now heat up a small flat skillet on medium heat, add a ladle full of the pathiri batter and swirl it around, Shape it like crepes and keep it as thin as possible.
Flip and cook, ensuring it is juts about cooked and no brown spots appear.
Repeat the same process till you finish the batter, to make enough crepes for layering.Now layer each crepe with the chicken mixture and build it up.
Crepe-chicken-crepe, repeat the layers.
 Heat a skillet with oil, carefully place the layered Chicken Pathiri and roast till it is light brown.
Carefully flip it over and roast it on the other side.
Turn off the flame.
Serve the Kerala Style Chicken Chatti Pathiri Recipe along with Masala Chai Recipe - Indian Spiced Tea or Ginger Cardamom Chai  to enjoy your evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kerala_Style_Chicken_Chatti_Pathiri_Recipe.jpg, 13
Ingredients: salt,ginger,mint leaves (pudina),coriander (dhania) leaves,asafoetida (hing),dry coconut (kopra),curry leaves,sesame seeds (til seeds),onion,sweet corn,black eyed beans (lobia) least,green chillies,sunflower oil

Black Eyed Peas Masala Vadas Recipe, 1/4 cup Coriander (Dhania) Leaves - chopped,Salt - to taste,5 Green Chillies,1 inch Ginger,1 Onion - finely chopped,1/3 cup Sweet corn - crushed,20 Curry leaves - torn,2 tablespoons Sesame seeds (Til seeds),1/4 teaspoon Asafoetida (hing),Sunflower Oil - to deep fry,1/4 cup Dry coconut (kopra) - chopped (optional),2 tablespoons Mint Leaves (Pudina) - chopped,1 cup Black Eyed Beans (Lobia) - soaked for at least 4 hours, 50, Karnataka, To begin making the Black Eyed Peas Masala Vadas recipe, strain the water from the lobhia using a colander and pat dry to remove as much moisture as possible.In a mixer jar add green chillies, ginger, salt, asafoetida and 2 tablespoons of the lobhia and grind and add this into a mixing bowl.Now add the remaining Lobhia into the mixer jar and grind coarsely, add to the mixing bowl.Squeeze out extra moisture from the crushed corn and add it into the mixing bowl.Add all the remaining ingredients into the mixing bowl.
Combine everything and taste to adjust seasoning.Shape the mixture into vadas and deep fry until golden in a deep fry pan.
Make sure to cook on a medium to high flame so that its cooked through.If the vada mixture is very moist it could absorb lots of oil, the trick is to pat the vadas on a clean dry towel so it absorbs excess moisture.Then transfer them to your hands and drop them gently into the oil to fry, this way you will get crispy non greasy vadas.Serve Black Eyed Peas Masala Vadas with South Indian Coconut Chutney or Tomato Garlic Chutney on a rainy day., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Blackeyed_peas_Masala_Vadas.jpg, 13
Ingredients: cumin,chaat masala powder,cloves garlic,onion,cardamom,black pepper powder,green chillies,salt,cinnamon,pepper powder,coconut,capsicum (red),water,lemon,oil,coconut milk,coriander finely,turmeric powder,cashews soak water,ginger,ghee,paneer,cumin powder,green peas boil

Nawabi Paneer Curry Recipe - Nawabi Paneer Curry Recipe,  6 cloves garlic - finely chopped, 1/2 tsp turmeric powder, 1 cup coconut milk, salt - as per taste, 1 tsp cumin, 1/2 tsp cumin powder, 1/4 cup water, 1 tsp ghee, 1/2 tsp Oil, 1/2 cup green peas - boil, 2 green chillies, 1 tsp pepper powder, 1/2 tsp black pepper powder,300 grams Paneer - cut, 1 capsicum (red) - cut, 1 inch ginger - finely chopped, 1/2 cup coriander - Finely chop, 1/2 cup coconut - tighten, 1 tsp lemon juice, 1/3 cup water, 6 cashews - soak in hot water, 1 inch cinnamon, 2 cardamom, 1/2 tsp chaat masala powder, 2 long, 2 onions - finely chopped, 35, Hyderabadi, To begin making the Nawabi Paneer Curry Recipe, first of all, add cheese, lemon juice, salt, cumin powder, chaat masala powder, black pepper powder and oil to a mixing bowl.
Mix and keep aside for 20 minutes.
Heat oil in a skillet.
Add paneer to it and cook till it turns golden brown from both the sides.
Once cooked, take it out separately.
Now to make curry, firstly put coconut, cashew, green chilli, cinnamon, long, cardamom, cumin, water in a mixer jar and grind it well.
Keep it separately.
Heat ghee in a pan.
Add ginger, garlic and cook for 10 seconds.
Add onions and cook till the onion becomes soft.
It will take 3 to 4 minutes.
Now add ground spices, salt, turmeric powder, black pepper powder and cook it for 5 minutes.
After 5 minutes add coconut milk to it and mix well.
After 1 minute, add peas, capsicum, water, coriander and let it boil.
Turn off the gas after boiling and add cottage cheese and serve.
Serve the Nawabi Paneer Curry Recipe with Tawa Paratha and Bundi Raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Nawabi_Paneer_Curry_Recipe__1600.jpg, 24
Ingredients: fish sauce,lemongrass,rice wine vinegar,salt,eggs noodles,sesame (gingelly) oil,red chilli flakes,black peppercorns ground,ginger ground,soy sauce,garlic ground,virgin olive oil,lemon,salmon fillet (indian salmon works fine),vinegar,broccoli florets

Broccoli Chilli Noodles With Grilled Salmon Recipe, 1/2 teaspoon Red Chilli flakes,1 teaspoon Ginger - ground,1 teaspoon Sesame (Gingelly) Oil,1/2 teaspoon Garlic - ground,Salt - to taste,400 grams Salmon fillet - (indian Salmon works fine),1/4 teaspoon Lemon zest,1 cup Egg noodles - boiled,1/4 teaspoon Lemongrass,1 teaspoon Red Chilli flakes,1/2 teaspoon Fish sauce,1 teaspoon Rice Wine Vinegar,1 teaspoon Soy sauce,1/2 teaspoon Vinegar,1 cup Broccoli - chopped into small florets,1 teaspoon Extra Virgin Olive Oil,1 teaspoon Garlic - ground,1/4 teaspoon Whole Black Peppercorns - freshly ground,1 teaspoon Whole Black Peppercorns - freshly ground,1/2 teaspoon Ginger - ground, 55, Fusion, To begin making the Broccoli Chilli Noodles With Grilled Salmon recipe, mix together all the ingredients for broccoli and grill in a preheated oven at 180 C for 15 minutes.You can also stir fry the broccoli in a wok/kadhai at high heat till it is nicely browned.Mix all the salmon ingredients i.e sesame oil, fish sauce, rice wine vinegar and all the spices in a small bowl.
Whisk well and keep aside.Keep the salmon fillets in a foil and pour the spice mixture over salmon.Close the foils from all four sides sealing the salmon fully.Grill in a preheated oven at 180 C for 10 to 12 minutes.
Open and broil for 2-3 minutes till slightly caramelized.Serve the grilled salmon over chilli noodles with broccoli on the side and a glass of  Watermelon-Cranberry Mocktail Recipe and Fresh Garden Salad Recipe enjoy a perfect Saturday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Broccoli_Chilli_Noodles_with_Grilled_Salmon.jpg, 16
Ingredients: tomato,turmeric powder,salt,ginger,spinach,rice,ghee til oil,sambar powder,cumin seeds,garam masala powder

Palak Pulao Recipe,  1 teaspoon cumin seeds, 1 teaspoon ginger - grated,2 cups rice, 2 tablespoons Ghee - or til oil, salt - as per taste, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala powder , 1 teaspoon sambar powder, 200 grams spinach - wash and chop, 1 tomato puree, 50, Indian, To make spinach casserole, first heat oil in a pan.
Add cumin, ginger and cook for 10 seconds.
After 10 seconds, add tomatoes, turmeric powder and cook till the tomatoes become soft.
After the tomatoes are soft, add spinach and salt.
Cover the pan and let it cook until it becomes soft.
After the spinach becomes soft, increase the heat and let the spinach water disappear.
Now add cooked rice, sambar powder, salt and mix it.
Turn down the heat, cover the pan and let it cook for 2 minutes.
After 2 minutes, open the pan, mix and turn off the gas.
Serve hot.
Serve Pulao Pulao with Bundi Raita, Kachumbar Salad and Papad for day or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/31-may/Palak_Rice_Spinach_tossed_Rice_recipe-6494.jpg, 10
Ingredients: salt,cloves garlic,virgin olive oil,black pepper powder,rosemary dried,potato (aloo)

Roasted Garlic Potato Soup Recipe, 2 Potatoes (Aloo) - boiled and cubed,Salt - to taste,1 teaspoon Rosemary - dried,3 cloves Garlic,1 teaspoon Extra Virgin Olive Oil,1 teaspoon Black pepper powder,4 cloves Garlic - thinly sliced, 30, Continental, To begin making the Roasted Garlic Potato Soup, into a small skillet add the olive oil and garlic.
Roast the garlic until it changes color and also gives out a good aroma.
Once roasted, turn off the heat.Blend the potatoes, the roasted garlic, rosemary, salt and pepper adding water to get a smooth soup puree.
Add just enough water to get the desired consistency.
If you like it thicker then you can add less water.Once well blended, pour the Roasted Garlic Potato soup into a saucepan and bring it to a boil and turn off the heat.
Check the salt and pepper, adjust to suit your taste.While the soup is boiling, we will roast the garlic for garnishing.In the same skillet we roasted the garlic above, add the olive oil and the sliced garlic.
Roast until the garlic turns golden brown.Pour the Roasted Garlic Potato soup into bowl and garnish it with more roasted garlic.
Serve Roasted Garlic Potato Soup warm along with Chickpea Orange Salad with Sun Dried Tomatoes and Garlic Bread with Herb Butter for a quick weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Potato_Garlic_Soup_1600.jpg, 6
Ingredients: cayenne pepper ground,salt,margarine (reduced calorie),milk skim milk,eggs,basil leaves prepared earlier,cloves garlic,white vinegar,virgin olive oil,basil leaves sniped,onion,parmesan cheese,flour (maida),yellow zucchini

Vegetable Filled Souffle Recipe, 3/4 cup Yellow Zucchini - grated,1/8 cup All Purpose Flour (Maida),Basil leaves - prepared earlier,1 tablespoon Extra Virgin Olive Oil,1/8 cup Basil leaves - sniped,1/4 teaspoon Cayenne Pepper - ground,1/4 teaspoon Salt,3/4 cup Milk - skim milk,1 Onion - finely chopped,1/8 cup Margarine (Reduced Calorie),1 clove Garlic - minced,2 Egg yolks,1/8 cup Parmesan cheese - grated,3 Egg whites,1/4 teaspoon White vinegar, 65, Continental, To start making Vegetable Filled Souffle Roll, heat a heavy bottomed pan over medium heat and add oil.
Add onion, garlic and cook for 2 minutes or until onion is tender.Stir in zucchini and basil.
Reduce heat and simmer until zucchini is lightly cooked and not too soft.
 Turn off the heat and stir in cheese.To start making soufflé, spray non-stick cooking spray on a jelly roll pan or a baking sheet with rim.
Line bottom of pan with parchment paper.Heat margarine in a small saucepan over low heat until melted.
Stir in flour, salt and red pepper.
Cook stirring constantly until smooth and bubbly.Remove the pan from the heat.
Stir in milk until well combined into the flour mixture.
Use a whisk to make the process easier.
Cook and stir the mixture until thick and bubbly.
Turn off the heat and cool slightly.Once cooled, add the egg yolks one at a time and whisk it.In another bowl beat egg whites and white vinegar until stiff but not dry.
Gradually stir beaten egg whites to the prepared flour mixture and combine well.Preheat oven to 180 C.Spread the prepared mixture to the prepared jelly roll pan or a baking sheet evenly.Bake in the preheated oven until puffed and golden brown or about 35 to 40 minutes.While the souffle is baking, place a long piece of foil on a large baking sheet and grease the foil.Once the souffle is done and is fluffy,  Immediately loosen the baked souffle from the pan.
Place the foil lined baking sheet over the souffle.
Invert souffle onto the foil lined baking sheet.
Carefully peel off parchment paper on top of souffle.Spread the basil flavored vegetables evenly on the souffle and roll up from narrow end.
Don't roll the souffle along with the foil.
Once you have a souffle roll, slice them to 1-inch thickness and serve immediately.Serve these Vegetable Filled Souffle Rolls along with a tomato basil sauce for a tasty meal., https://www.archanaskitchen.com/images/archanaskitchen/World_Main_Course/Vegetable_Filled_Souffle_Recipe_With_Tomato_Basil_Sauce_Archanas_Kitchen_Breakfast-1.jpg, 14
Ingredients: ginger,capsicum (green),salt oil,pepper powder,carrot,green onion,soy sauce,red chilli sauce,chilli vinegar,onion,cabbage spoon,green beans spoon,hakka noodles packet

Vegetarian Hakka Noodles Recipe - Vegetarian Hakka Noodles Recipe,  1 capsicum (green) - finely chopped, 4 sprig green onions - chopped, 1 tsp red chilli sauce, as per taste,1 Hakka Noodles - whole packet, 1/2 cup green beans - small spoon, 1/2 tsp soy sauce, 1/2 tsp chilli vinegar, 1 cup cabbage - small spoon, 1/2 tsp pepper powder, 1 inch ginger - finely chopped, 1 carrot - thin and straight cut, Salt - 1 tbsp oil, 2 onions - finely chopped, 50, Cantonese, To make Vegetarian Hakka Noodles recipe, first boil the noodles according to the method given on the packet.
After boiling keep the bottom of the sieve and cool it well.
After the water runs out, add some oil and mix, so that the noodles do not stick to each other.
Keep it aside.
Now heat oil in a pan.
Add onion, ginger and cook till the onion becomes soft.
After the onion is thin, add capsicum, carrot, beans, cabbage, green onion, salt, pepper and cook for 2 to 3 minutes.
Now add soy sauce, chilli sauce, chilli vinegar, mix and cook for 2 minutes.
Now add cooked noodles and mix it well.
Turn off the flame and serve in a bowl.
Serve the Vegetarian Hakka Noodles recipe for dinner with Vegetarian Manchurian., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Veg_Hakka_Noodles_recipe_10_1600.jpg, 13
Ingredients: salt,coconut powder,ginger,dry red chillies,chana dal,oil,lemon,spoon curry leaves

Mysore Chutney Recipe,  1 tsp ginger - cut, 1 tsp coconut powder, 1 tbsp lemon juice, 5 dry red chillies, salt - as per taste, 1/2 cup chana dal, 1 spoon curry leaves,1 tsp oil, 65, Karnataka, To make the Mysore chutney recipe, first heat the oil in a pan.
Add chana dal to it and roast it.
Cook the gram lentils till they become golden brown.
Once cooked, remove and keep it aside to cool.
Soak dry red chillies in hot water for half an hour.
Then pour it in a mixer grinder with baked lentils, dry red chillies, tamarind pulp, salt, coconut, curry leaves, ginger and water.
Grind it well.
Remove and serve in a bowl after grinding.
Serve the Mysore Chutney recipe with vegetable uttapam and filter coffee for your morning breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Arti_Gupta/Mysore_chutney.jpg, 8