anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,yellow moong dal (split),coriander (dhania) leaves,mustard seeds,brinjal (baingan eggsplant) (use smer brinjals elevated ),curry leaves,white urad dal (split),dry red chillies,potato (aloo),turmeric powder,green chillies,sunflower oil

Kathirikai UrulaiKizhanghu Pachidi Recipe (Brinjals And Potatoes With Moong Dal), 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1 Tomato - finely chopped,Coriander (Dhania) Leaves - Handful for garnish,1/2 cup Shallots - finely chopped,1 teaspoon Mustard seeds,1/2 cup Brinjal (Baingan / Eggplant) - cubed (use smaller brinjals for elevated taste),1/2 cup Potatoes (Aloo) - cubed,2 Dry Red Chillies,1/2 cup Yellow Moong Dal (Split),1/2 teaspoon Salt,Curry leaves - Handful,2 tablespoons Sunflower Oil,3 Green Chillies - finely chopped, 45, South Indian Recipes, To begin making the Kathirikai UrulaiKizhanghu Pachidi recipe, firstly soak moong dal for 15 minutes.Wash them with water and pressure cook the dal with 1/4 teaspoon of turmeric powder in a pressure cooker and 2 cups of water for 3 whistles.Allow the pressure to settle down and mash them into a paste with a ladle.
Set aside.In a medium sized saucepan/pot, add oil and heat over medium flame.When the oil is hot, add the tempering ingredients and fry until the mustard seeds splutter.
Fry until urad dal is golden.Gently add onions and cook until they become translucent.
Add tomatoes, green chilies and turmeric powder.
Saute till the tomatoes become mushy.Now, add potatoes, brinjals and stir the well.
Cook over reduced flame until the brinjals and potatoes become tender.Add dal and combine well so that they are blended together.Add 1-2 cups of water and mix well.
Add water according to your required consistency.Season it with salt.
When the mixture is about to boil, simmer the flame and cook for about 5 minutes.Switch off the flame and add coriander leaves for garnish.
Prepare this Kathirikai UrulaiKizhanghu Pachidi and serve with rice along with authentic sambar for a delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Kathirikai_UrulaiKizhanghu_Pachidi.jpg, 13
Ingredients: salt,wheat flour,ghee layer parathas,red chilli powder,water,coriander powder,turmeric powder,garam masala powder,sunflower oil

Masala Lachha Paratha Recipe, 1/2 teaspoon Turmeric powder (Haldi),Water - as required,Ghee - to layer and cooking parathas,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,2 cups Whole Wheat Flour,2 tablespoons Sunflower Oil, 30, North Indian Recipes, To begin making the Masala Lachha Paratha Recipe, attach the atta kneading blade into the Zodiac Master Chef Jar.Once done add whole wheat flour, red chilli powder, garam masala powder, turmeric powder, salt to taste and 1 tablespoon of oil into the jar.Close the jar and turn on the atta kneading function.
Add little water at a time from the nozzle until you notice the dough comes together.
Towards the end when the dough has come together drizzle a little more oil.
Run the food processor until the dough comes away from the sides of the jar.
Divide the dough into large lemon size portions.
You will get 8 to 9 portions.
Preheat a skillet on medium heat.
If you are using a cast iron skillet, then grease the skillet well and allow it to preheat.Shape each dough portion into a round ball, press it between the palm of your hands.Dust the dough in flour and roll it into a 6 inch diameter circle.
Smear the ghee over the rolled dough and dust a little flour all over.
Fold the dough forming pleats.
Grease the pleats in between with some ghee.Roll the folded dough into a swiss roll.
Flatten the dough between your palms, dust in flour and roll into a 4 to 5 inch circle.
Place the rolled layered Lachha Paratha on the preheated skillet.
Cook for a few seconds and flip.Drizzle ghee and cook the Masala Lachha paratha until golden brown and cooked through completely.Serve the Whole Wheat Lachha Paratha along with Mango Achar, Paneer Butter Masala or your favorite Vegetarian Gravy for a weeknight dinner or even for breakfast along with a chutney.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Masala_Laccha_Paratha_Video_recipe_9_1600.jpg, 9
Ingredients: tomato,salt,tamarind water,mustard seeds,asafoetida (hing),curry leaves,methi seeds (fenugreek seeds),coriander powder,turmeric powder,sambar powder,drumstick sizes,sunflower oil

Murungakkai Puli Kuzhambu Recipe -Spicy Drumstick Curry, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,Salt - to taste,2 sprig Curry leaves - roughly torn,1 cup Tamarind Water,1 teaspoon Coriander Powder (Dhania),1 Tomato - diced small,Sunflower Oil - as needed,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Asafoetida (hing),10 Shallots - halved or quartered,2 teaspoons Sambar Powder,3 to 4 Drumstick - cut into 2 inch sizes pieces, 50, South Indian Recipes, To begin making the Murungakkai Puli Kuzhambu Recipe we need a pressure cooker.Into the pressure cooker, add a teaspoon of oil; add in the mustard seeds and fenugreek seeds.
Allow it to crackle.Next add in the baby onions (shallots), the tomatoes, the curry leaves and stir fry for about a minute till you can smell the aromas from the onions coming out.Add in the drumstick, tamarind water and the remaining ingredients like turmeric powder, coriander powder and sambar powder.
Check the salt levels and adjust according to your taste.Cover the pressure cooker and cook the Murungakkai Puli Kuzhambu for about 3 to 4 whistles.
After about 3 to 4 whistles, turn off the heat.Allow the pressure to release naturally.
Then open the pressure cooker and transfer the  Murungakkai Puli Kuzhambu to a serving bowlServe the Murungakkai Puli Kuzhambu along with a hot bowl of rice, a vegetable like urulai kizhangu roast and a salad.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Murungakkai_Puli_Kuzhambu_Recipe_Spicy_Tangy_Drumstick_Curry_Sabzi_Recipe-2-2.jpg, 12
Ingredients: tomato,salt,tamarind water,coconut,mustard seeds,green moong dal sprouted,cloves garlic,curry leaves,white urad dal (split),dry red chillies,onion,coriander (dhania) seeds,cumin seeds (jeera),turmeric powder

Mangalorean Padengi Gassi Recipe - Green Moong Dal Curry, 1 cup Fresh coconut - grated,1/2 teaspoon Turmeric powder (Haldi),4 Dry Red Chillies,1 teaspoon White Urad Dal (Split),4 cloves Garlic,Salt - to taste,1 cup Tamarind Water,1 teaspoon Mustard seeds,1 Onion - finely chopped,2 Dry Red Chillies,1 sprig Curry leaves,2 Tomatoes - finely chopped,1 cup Green Moong Dal (Whole) - sprouted,2 teaspoons Coriander (Dhania) Seeds,1/2 teaspoon Cumin seeds (Jeera), 55, Mangalorean, To begin making the Mangalorean Padengi Gassi Recipe; do make sure you have some sprouts ready.
Click to see how to make sprouts at home.Add the green moong sprouts, chopped onions and tomatoes into the pressure cooker.
Add the turmeric powder, salt, and 2-1/2 cups of water and mix everything well.Cover the pressure cooker, place the weight on and cook until two whistles.
After two whistles, turn the heat to low and simmer the green moong for about 5 minutes.
Turn off the heat.Allow the cooker to release its pressure naturally.
The Moong will continue to cook, as long as there is pressure in the cooker.*Method to make the Gassi MasalaWhile the pressure is releasing; we will go ahead and make the gassi curry paste.Place a small pan on medium heat; dry roast the red chilies, coriander seeds and cumin seeds until you smell the aromas coming out.
You don’t have to brown them too much.
Once done, switch off the gas and let it cool down.Add the roasted condiments, along with the coconut to the blender.
Add 1/4 cup of warm water and blend into a smooth gassi paste.*Making the Padengi GassiOnce the pressure is released from the pressure cooker; add the ground gassi masala to the cooked Sprouted Moong dal.
Stir well to combine.
Check the salt and spice levels and adjust to suit your taste.Place the pressure cooker on medium heat and start simmering the Padengi Gassi.While the Padengi Gassi is simmering, we will make the seasoning.In the same small pan where you dry roasted the chiles; heat a tablespoon of oil on medium heat.
Add the mustard seeds, urad dal, red chilies and allow them to roast and crackle.
Allow the dal to turn golden brown.Once it's ready; add the garlic cloves and curry leaves.
Stir-fry for a few seconds until you can smell the aromas of garlic and pour the seasoning into the simmering Padengi Gassi (Green Moong Dal Gassi)Serve the Mangalorean Padengi Gassi Recipe/ Green Moong Dal Gassi along with Kadalai Manoli, Ghee Rice and Butter Milk to make a delicious lunch or dinner for your family., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/Mangalorean_Padengi_Gassi_Recipe_-_Sprouted_Green_Moong_Curry_-1_1600.jpg, 14
Ingredients: tomato,salt,green beans (french beans),ginger,cumin powder (jeera),green chilli,amchur (dry mango powder),cauliflower (gobi),red chilli powder,cloves garlic,coriander (dhania) leaves,coriander powder,potato (aloo),turmeric powder,garam masala powder,sunflower oil

Spicy & Masaledar Aloo Gobi & Beans Tawa Sabzi Recipe, 2 Potatoes (Aloo) - peeled and diced,1 Cauliflower (gobi) - cut into florets,1 teaspoon Cumin powder (Jeera),3 sprig Coriander (Dhania) Leaves - chopped,1 inch Ginger - chopped,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Red Chilli powder,1 cup Green beans (French Beans) - cut into 1 inch pieces,1 Green Chilli - slit,2 Tomatoes - finely chopped,1/4 teaspoon Turmeric powder (Haldi),4 cloves Garlic - chopped,Sunflower Oil,2 teaspoons Coriander Powder (Dhania),1 teaspoon Amchur (Dry Mango Powder), 40, North Indian Recipes, To begin making the Spicy & Masaledar Aloo Gobi & Beans Tawa Sabzi Recipe, heat a kadai with oil over medium heat.Add ginger and garlic, allow it to soften.
Once done add chopped onions and cook till they turn translucent.Add chopped tomatoes and sprinkle with little salt and cook until the tomatoes become mushy and soft.
Once the tomatoes soften, add all the spice powders and saute well.
Stir in the potatoes, cauliflower and green beans along with salt to taste.
Sprinkle 1/4 cup of water and cook until the vegetables are cooked through.
Check for salt and add if required.Cook until the Aloo Gobi & Beans Tawa Sabzi  becomes semi dry.
Once done, turn off the heat and stir in the chopped coriander leaves and mix well.Serve the Masaledar Aloo Gobi & Beans Tawa Sabzi along with Tawa paratha, Punjabi Kadhi Pakora and Curd rice to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Aloo_Gobi_And_Beans_Tawa_Sabzi-3.jpg, 16
Ingredients: salt,sunflower oil the gravy,rice flour,coconut,red chilli powder,black peppercorns,byadagi dried chillies,coriander (dhania) seeds,onion,potato (aloo) the potatoes,lemon,sunflower oil roasting the spices,sooji (semolina rava),coriander powder,tamarind,turmeric powder,prawns,sunflower oil

Konkani Style Sungta Ambat Aani Tallel Sungta Recipe- Fried Prawns & Curry, 20 Prawns,2 tablespoons Sunflower Oil - for the gravy,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Tamarind,2 Onions - chopped,2 teaspoons Lemon juice,1/4 teaspoon Turmeric powder (Haldi),3 Whole Black Peppercorns,2 teaspoons Coriander (Dhania) Seeds,Salt - to taste,Sunflower Oil - for roasting the spices,1/4 cup Sooji (Semolina/ Rava),1/4 cup Rice flour,1 teaspoon Red Chilli powder - adjustable,10 Prawns,4 Byadagi Dried Chillies - broken,1 cup Fresh coconut - grated,1/2 teaspoon Turmeric powder (Haldi),1 Potato (Aloo) - peel and cut the potatoes,Sunflower Oil - for frying, 55, Konkan, To begin making the Sungta Ambat Aani Tallel Sungta recipe, firstly we will prepare the curry.Devein the prawns and wash thoroughly.
Apply a little turmeric powder and very tiny amount of salt to the curry prawns and keep it aside.
Heat a little oil in a heavy bottomed pan and add coriander seeds and bydagi chillies.
Cook for about a minute.Add this mixture along with coconut, peppercorns, tamarind and almost 1/4 piece of the given onion using sufficient water in a mixer grinder.
Grind it and keep it aside.
Heat oil in a heavy bottomed pan.
Once the oil is hot, add the chopped onions.
Saute till they turn soft and transparent.
Once the onion turns soft, add turmeric powder and mix well.
After a minute add potatoes and red chilli powder.
Mix, cook for a minute and add enough water to almost cover the potatoes.
Cover and cook.
When the potatoes are half cooked, add the prawns and mix.
Add salt.
Cover and cook till both potatoes and the prawns are cooked.Now add the ground coconut paste to it, mix  and check if more water is required to bring the gravy to a medium consistency.
Bring to a boil.
Check seasoning.
Simmer for few minutes for the coconut to be cooked.
If the gravy thickens by now, add some water and adjust desired consistency.
Cook for another 2 minutes and serve.The next step is to make the fried prawns.
Add prawns, lime juice, spice powders and salt in a mixing bowl.
Mix everything well and keep aside to marinate.Mix together rice flour add semolina together in a bowl to get a grainy consistency.
Coat the marinated prawns well with this flour mixture and shallow fry in hot oil on both sides on low flame.
Serve Sungta Aambat Aani Tallel Sungta along with Steamed Rice and Sol Kadhi for a perfect and delicious Konkani Meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/panditp253-gmail.com/SUNGTA_AAMBAT_AANI_TALLEL_SUNGTA_.jpg, 18
Ingredients: ginger,lemongrass ( strand),black tea leaves,cardamom (elaichi) podsseeds,water,sugar,cinnamon stick (dalchini),tulsi (holy basil),mint leaves (pudina)

Lemon Ginger Spice Detox Tea Recipe, Lemongrass - (1 strand),3 Cardamom (Elaichi) Pods/Seeds - crushed,1 inch Ginger,1 teaspoon Black tea - leaves,6 Tulsi (holy basil),4 Mint Leaves (Pudina),1 teaspoon Sugar - (optional),2-1/2 cups Water,1/2 inch Cinnamon Stick (Dalchini), 10, Continental, To prepare Lemon Ginger Spice Detox Tea Recipe, boil water in a saucepan and add lemon grass strand into the water and allow it to boil for few seconds.Now add crushed ginger, crushed cardamon and cinnamon to it and allow it a quick boil and simmer the gas for 5 minutes.Add tea leaves along with mint and tulsi leaves, and allow the tea to boil for another 2 minutes.You will now see the color of tea changing to golden.Turn off the gas and strain the tea and sip it on empty stomach for best results.You can serve Lemon Ginger Spice Detox Tea Recipe during evenings with healthy snacks as well.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Golden_Tea.jpg, 9
Ingredients: salt,oats flour,sunflower oil,apple cider vinegar,virgin olive oil,cloves garlic,basil leaves,red chilli flakes,lemon,walnuts pine nuts,chia seeds,black pepper powder,parmesan cheese,sweet potato,dried oregano

Basil Pesto Bombs Recipe, 1/2 Black pepper powder,400 grams Sweet Potato,Salt - to taste,1/3 cup Walnuts - pine nuts,1/2 Lemon juice,1/2 Dried oregano,2 teaspoons Red Chilli flakes,1/2 Chia Seeds,1/2 cup Extra Virgin Olive Oil,3 cloves Garlic,1/2 Apple cider vinegar,1 pinch Salt,1-2 cloves Garlic - minced,1-1/4 cup Oats Flour,2 cups Basil leaves,Sunflower Oil - to cook,2 tablespoons Parmesan cheese, 45, Continental, To prepare Basil Pesto Bombs Recipe, to make basi pesto, wash the basil leaves and drain the excess water and dry them by placing them on kitchen towels.Now place all the ingredients of the basil pesto except olive in a food processor/ blender and blend them coarsely while slowly incorporating oil while blending or adding oil in intervals.Store this in an air tight container in the refrigerator for a couple of hours.Wash, peel and chop the sweet potato and let it steam cook until it is completely soft.
Let this cool to room temperature.In a bowl, add chia seeds and add 1-1/2 tablespoons of water and let it swell for 10-15 minutes.Now in a large mixing bowl add sweet potato and mash it completely add 1 cup of oat flour, chia mixture, apple cider vinegar, oregano, garlic, salt, chilli flakes and mix them all together to form a dough.Let this rest for 15 minutes and check for the stickiness.
It should not stick to your hands.
If the dough is sticky add the remaining 1/4 cup oat flour and mix well.Now pinch a lemon sized dough, flatten it and spoon 1 teaspoon of basil pesto into the centre and seal all the sides to form a ball.
Repeat with the remaining dough mixture.Cook them on a paniyaram pan/mini dutch pancake pan by drizzling very little oil on a low to medium heat by flipping in between, to get an even colour.Serve basil pesto bomb recipe with your favourite salad., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Basil_Pesto_bombs.jpg, 15
Ingredients: tomato,ginger,coconut,fennel seeds (saunf),red chilli powder,cloves garlic,coriander (dhania) seeds,onion,turmeric powder,black eyed beans (lobia),garam masala powder

Maharashtrian Chavali Chi Usal Recipe - Black Eyed Peas Curry, 1 tablespoon Garam masala powder,1/2 teaspoon Turmeric powder (Haldi),4 tablespoon Fresh coconut,1 tablespoon Fennel seeds (Saunf),1 inch Ginger - chopped,4 cloves Garlic,1 teaspoon Red Chilli powder,1 Onion - chopped,2 tablespoon Coriander (Dhania) Seeds,1 Tomato - chopped,1 cup Black Eyed Beans (Lobia) - soaked for 2 hours, 160, Maharashtrian Recipes, To begin making the Maharashtrian Chavali Chi Usal soak the black eyed peas in water for 2 hours and keep it ready.Heat a flat skillet with oil, add coriander seeds and fennel seeds.
Saute for 1 minute.
Add chopped onions and fry till the onions become light brown.Add ginger, garlic and coconut and saute for 2 more minutes and set aside to cool.
Grind the sautéed ingredients to a smooth paste.Heat a pressure cooker with oil, saute the onions till it is translucent.
Add the ground paste along with garam masala powder, turmeric powder, and red chilli powder and saute them well till the curry is cooked.Once the ground paste changes the color to a bright yellow.
Add the chopped onions and black eyed peas and saute for 2 more minutes.Check for salt add 2 cups of water and pressure cook the peas for 3 whistle.
Once done allow the pressure to release by itself.
Add chopped coriander leaves as garnish.Serve the Maharashtrian Chavali Chi Usal Recipe can be had with steamed rice, Kokum curry for your Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Maharashtrian_Chavali_Chi_Usal_Recipe_Black_eyed_peas_Curry_Recipe.jpg, 11
Ingredients: salt,baking powder,instant coffee powder,milk,flour (maida),raisins,water,vivatta maida,sugar,instant coffee powder mixed water,brown sugar (demerara sugar),eggs,grams butter

Coffee Raisin Cake With Sugar Glaze Recipe, 1 Cup Vivatta Maida,1 Cup Sugar - granulated,1-1/4 cup Milk,2 teaspoons Water,1 teaspoon Instant Coffee Powder,1 cup Sugar - powdered,3 Whole Eggs,1/2 cup All Purpose Flour (Maida),2 teaspoons Instant Coffee Powder - mixed in a teaspoon of warm water,1/2 cup Raisins,1-1/2 cup Brown Sugar (Demerara Sugar),4 teaspoons Baking powder,170 Grams Butter (unsalted) - softened,1 teaspoon Salt, 60, Continental, To begin making the Coffee Raisin Cake With Sugar Glaze recipe, sift together the flour, baking powder, and salt in a bowl.
Kep it aside.
In a separate bowl, using electric beater, cream the butter and white sugar.In a small bowl, take 2 teaspoons of instant coffee and add in a teaspoon of warm water.
Mix and add it to the creamed butter.Beat for few more seconds.
In the creamed butter, add the sifted flour and the milk in alternate batches, mixing until just combined after each addition.Take the egg whites in a separate bowl and with beater, beat them on high till you get stiff peaks.
Pour this beaten egg whites into the prepared flour batter and fold gently.Once it is done, pour the batter into a greased 9 x 13 baking pan for the coffee raisin cake.
Spread evenly.In a bowl, add in ingredients mentioned for topping and mix with fork or hands.
It will be a sticky mixture.Add it all over the poured cake batter.
Now pop the pan into the oven and bake for 40 to 45 minutes at 350 degree Farenheit.
(Don't worry if the batter is poufing and becoming all buttery and sugary, it is normal)Once the Coffee Raisin Cake With Sugar Glaze, remove out and keep on the cooling rack.
Once it cools down, flip it on a tray.
Turn over, so that the topping crumbly side faces up.The next step is to make the glaze.
Take powdered sugar in a bowl and add a teaspoon of water at a time.
Keep mixing until you get nice thick syrup.Drizzle over nicely cooled cake.
Cut the cake into desired pieces and enjoy.
Serve Coffee Raisin Cake for your tea break along with a cup of Espresso Coffee and Linzer cookies., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Coffee_Raisin_Cake_With_Sugar_Glaze.jpg, 13
Ingredients: tomato,salt,chicken stock,onion,chilli oil (can be substituted smoked paprika),black pepper powder,chicken breasts bless,peanut butter smooth,sunflower oil

Peanut Butter Chicken Recipe, 2 tablespoon Sunflower Oil,1 Tomato,300 grams Chicken breasts - boneless,1/2 teaspoon Black pepper powder,3/4 cup Chicken stock,1 tablespoon Chilli oil - (can be substituted with 1/8 teaspoon smoked paprika),1/2 teaspoon Salt,1 Onion,3/4 cup Peanut Butter - smooth, 25, Asian, To begin making the Peanut Butter Chicken recipe, heat oil in a large skillet, add onion and stir until translucent.Once the onions are soft and translucent, add the chicken pieces; cook until chicken starts to turn white.Add chilli oil, followed by salt and pepper.
Keep the heat on medium through the whole process and continue stirring.The entire process should take 5-7 minutes.
Add tomatoes, chicken stock and let it simmer on low heat until the chicken is tender.When the chicken is tender, stir in peanut butter, stirring continuously until mixed thoroughly and the sauce starts to thicken.If the sauce is too thick, you could add some more chicken broth or hot water or if its not thickening, add some more peanut butter.
Give it a stir and when the chicken is done, serve hot.Serve Peanut Butter Chicken with Lemon Rice on its own or as a side dish along with Srilankan Chicken Curry and Tawa Paratha for a weekend meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/onewholesomeal-gmail.com/Peanutbutter_chicken.jpg, 9