anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,green chilli,mustard seeds,curry leaves,white urad dal (split),sunflower oil the tadka,sooji (semolina rava) (idli rava)

Konkani Style Phanna Doddak Recipe-Tempered Dosa Recipe, 2 tablespoons Mustard seeds,1 Green Chilli,2 sprig Curry leaves,Sunflower Oil - for the tadka,Salt - to taste,1 cup White Urad Dal (Split) - soaked for 30 minutes,1 inch Ginger,2 cups Sooji (Semolina/ Rava) - (idli rava), 50, Konkan, To begin making Phanna Doddak Recipe, wash and soak the split urad dal for 30 minutes.After half an hour add the urad dal to a mixer grinder and grind the soaked urad dal along with green chillies and ginger to a smooth paste with just enough water.Take the urad dal mixture into a big bowl, add the rice semolina to this and mix well.Season with salt and add water to make a thick dosa batter.To prepare the Phanna Doddak, heat a skillet on medium heat.Add a teaspoon of oil, mustard seeds and few curry leaves and let it splutter.Pour a ladle of the prepared batter over the tadka without spreading it much and let it cook for 2 minutes.Flip over and cook on the other side for another 2 minutes and remove Phanna Doddak into a serving plate.Likewise, prepare the rest of the dosas.Serve the Phanna Doddak Recipe along with Coconut Chutney or Tomato Gotsu Recipe (Spicy & Tangy Tomato Gravy) and hot filter coffee for the breakfast or pack for kids lunch box., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/6-april/Phanna_Doddak_Recipe_Konkani_Style_Tempered_Dosa-3.jpg, 8
Ingredients: salt,corn flour,mozzarella cheese,flour (maida),black pepper powder,potato (aloo),wheat bread crumbs,sunflower oil

Mozzarella Stuffed Potato Balls Recipe, Sunflower Oil - for deep frying,1 teaspoon Corn flour,Salt - to taste,1 tablespoon All Purpose Flour (Maida),1 cup Mozzarella cheese - cut into small cubes,1/2 teaspoon Black pepper powder,1/2 cup Whole Wheat Bread crumbs,1 tablespoon Corn flour,3 Potatoes (Aloo) - boiled and peeled, 40, Indian, To begin making Mozzarella Stuffed Potato Balls Recipe, mash the boiled potatoes in a mixing bowl, add pepper powder, corn flour and salt.
Mix all the ingredients well.Cut the mozzarella cheese in medium sized cubes and keep aside.Mix all purpose flour, corn flour with some water to make a paste.
Please ensure that the paste should not be too watery.
Keep the flour paste aside.Take a medium sized ball of potato mixture and roll it into a round shape or make a round shape with your hands.Gently press the centre and keep cheese cube in it.
Close the cheese completely with the potato mixture and roll again as ball.
Dip the ball in the flour paste and roll it in some bread crumbs.
Similarly, make all the other balls.
Refrigerate them for 10-15 minutes.Place a kadai on medium heat.
Add oil for deep frying.
Deep fry the potato balls until they turn golden brown.
Drain the excess of oil with paper towel.
Alternatively, you can fry them in air fryer.Serve the Mozzarella Stuffed Potato Balls on a serving plate with your favorite dip or simple tomato sauce.
You can make them as a tea time snack, party snack or even pack it for kids snack box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Priya__Sures/Mozzarella_Stuffed_Potato_Balls.jpg, 8
Ingredients: salt,cumin powder (jeera),sunflower oil,tamarind water,asafoetida (hing),fennel seeds (saunf),multigrain flour chickpea flour,jaggery,red chilli powder,colocasia leaves (arbi) destemmed,garlic,cumin seeds (jeera),coriander powder,turmeric powder,sesame seeds (til seeds),water make batter

Alu Vadi Or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves, 2 tablespoon Tamarind Water,1/2 teaspoon Turmeric powder (Haldi),1-1/2 cups Multigrain flour - or chickpea flour (adjust),1 teaspoon Cumin powder (Jeera),2 teaspoons Cumin seeds (Jeera),Water - as required to make a thick batter,6 Colocasia Leaves (Arbi) - de-stemmed,Salt - to taste,2 teaspoons Garlic - grated,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,2 teaspoons Fennel seeds (Saunf),3 teaspoons Sesame seeds (Til seeds),1/2 teaspoon Asafoetida (hing),2-3 teaspoons Jaggery - grated,2 teaspoon Sunflower Oil, 40, Maharashtrian Recipes, To begin making Alu Vadi or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves, first wipe the colocasia leaves with a kitchen towel to remove excess moisture.Use a rolling pin to flatten the thick part of the vein so that it becomes easy to roll the leaves.In a mixing bowl add the flour, tamarind, spices, jaggery, salt, and garlic.Add enough water to make a thick paste/batter.Place one leaf on a flat working surface.Spread some paste all over the leaf, leaving some space around the edge.Place another leaf over the batter.
Spread some more batter over this leaf.Place another leaf over it and spread more paste.Starting from the stem side tightly roll the stacked leaves.Repeat this with the remaining set of leaves and batter.Prepare a steamer and place both the rolls in it.Steam for about 12-15 minutes or till the rolls are cooked through.
You can insert a knife and check if it comes out clean.Cool the rolls on a plate .With a sharp knife slice the rolls.Heat oil in a pan.
Add the cumin seeds and once they sizzle add the fennel seeds nd sesame seeds if using.
Add the sliced vadi and gently stir to coat them with the seeds and tempering.Serve Alu Vadi or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves as required, as a side dish or snack.
Refrigerate if you need to store them for more than a day., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Alu_vadi_Patrode.jpg, 16
Ingredients: sunflower oil coconut oil mustard oil (maximum ),salt,tomato,kashmiri red chilli powder,ginger,green chilli,amchur (dry mango powder),karela (bitter gourd pavakkai),coconut,turmeric root turmeric powder,cloves garlic,mango,tamarind marble,coriander (dhania) seeds,dry red chillies,peanuts (moongphali),onion (red white),garam masala powder

Healthy Bharwa Karela Recipe - Stuffed Bitter Gourd, 1 teaspoon Kashmiri Red Chilli Powder,1/2 inch Fresh turmeric root - or 1 teaspoon turmeric powder,1 Green Chilli,4 cloves Garlic,1 Tomato,1 teaspoon Garam masala powder,1/2 teaspoon Amchur (Dry Mango Powder),8 Karela (Bitter Gourd/ Pavakkai),Salt - to taste,1/2 cup Fresh coconut - grated,2 Dry Red Chillies,1/4 cup Mango (Raw) - chopped,1 Onion - (red or white),1 inch Ginger - peeled,Tamarind - marble sized,2 teaspoons Coriander (Dhania) Seeds,Sunflower Oil - coconut oil or mustard oil as required (maximum 3 tablespoons),10 Raw Peanuts (Moongphali), 80, Indian, To begin making Healthy Bharwa Karela Recipe (Indian Masala Stuffed Bitter Gourd), scrape the outer skin of the bitter gourds and make a deep vertical cut in the center leaving the base portion intact.
Gently scoop out the seeds and the pith and set it aside.Rub the bitter gourds with salt, inside out.Mix about 1/2 teaspoon of salt to the pith and seeds and allow it to rest for at least half an hour.
Squeeze excess water and wash and drain them.
Pat the bitter gourds with a kitchen towel.In the meantime, grind all the ingredients given under 'Ground Masala' in a mixer grinder including onion, tomato, raw mango, green chilli, garlic, ginger and fresh turmeric root.Heat a pan and gently roast the ingredients given under the 'dry masala' except coconut including raw peanuts, coriander seeds, dry red chillies and tamarind.Once it is done, grind them coarsely with coconut.
Keep it aside.Heat a pan/ kadai over a low flame with a little oil.
When the oil heats up add the ground tomato onion masala and the pith of karela.Mix dry (roasted) masala, kashmiri red chili powder, amchur powder and garam masala.
Add salt as required.
Adjust spices.Allow it to cook for 8-10 minutes or till the time the excess water is absorbed and looks cooked, switch off.Spoon the masala into each processed bitter gourd/Karela.Heat a wide pan with 1-2 tablespoons of oil.Gently place the stuffed bitter gourds in the pan and shallow fry them till all the sides are uniformly browned.
You can keep the lid closed often to have them cooked evenly.Delicious Healthy Bharwa Karela (Indian Masala Stuffed Bitter Gourd) is now all set to be served.
Serve Bharwa Karela along with Palak Dal, Phulka and Boondi Raita for an everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Bharwan_Karela__Indian_Masala_Stuffed_Bittergourd.jpg, 18
Ingredients: tomato,salt,cumin powder (jeera),ginger,coriander (dhania) leaves,green chilli,bay leaf (tej patta),ajwain (carom seeds),cloves garlic,gram flour (besan),ginger garlic paste,sugar,onion,bottle gourd (lauki),panch phoran masala,coriander powder,turmeric powder,green chillies,sunflower oil

Lau Er Kofta Curry Recipe (Bengali Style Doodhi Dumplings In Tomato Based Gravy), 1 Bottle gourd (lauki) - grated,1 Green Chilli - finely chopped,2 Green Chillies,1 teaspoon Ginger Garlic Paste,1 tablespoon Coriander Powder (Dhania),Salt - to taste,1/2 teaspoon Panch Phoran Masala,5 cloves Garlic,1 Onion - chopped,1 teaspoon Ajwain (Carom seeds),1/2 teaspoon Cumin powder (Jeera) -,Coriander (Dhania) Leaves - a few sprigs,Sugar - a pinch,Sunflower Oil - to cook,1 Bay leaf (tej patta),2 Tomato - chopped,1 inch Ginger - peeled,1/4 teaspoon Turmeric powder (Haldi),1/3 cup Gram flour (besan) - (adjust as needed), 55, Bengali Recipes, To begin making Lau Er Kofta Curry Recipe, grate the bottle gourd first.
With your palms, squeeze out the water as much as you can.
Reserve the juice which can be used in the gravy.Microwave the grated bottle gourd on high for 3 minutes.
Allow it to cool and squeeze again if required.To the grated bottle gourd add ginger paste, garlic paste, chilies, salt, garam masala and gram flour.
Mix everything well to form koftas.
Gram flour is used for binding so add it little by little and just enough to form the koftas.Meanwhile preheat the oven at 200 degrees for a few minutes.Grease a baking dish, place the koftas on the dish.
Drizzle a bit of oil/brush with oil and bake in a preheated oven at 200 degrees for 15 minutes and grill for 10 minutes.Meanwhile in a mixer grinder, grind the tomatoes along with ginger, garlic and green chillies.For making the gravy, in a kadai (preferably non-stick), heat a little oil and temper with shahi jeera.
Once they sizzle, add bay leaf and saute for a few seconds.
Add the chopped onions.
Saute well till they turn translucent.When the onions turns translucent, add the pureed mix of tomatoes, cumin powder, coriander powder, salt and sugar.
Stir well to combine everything.Saute the masalas till it comes together from the sides of the pan.
Then add required amount of water to form a gravy.
You might want to make it a bit more runny since the water is also absorbed by the koftas and the gravy thicken once the koftas are added.Let the gravy simmer for 4-5 minutes on a low heat, check the seasoning and adjust salt & spices if required.Add the koftas and let the gravy simmer for another 2-3 minutes.Finish it by adding the garam masala and chopped coriander leaves.
Turn off the flame and keep it covered for the flavors to combine before serving.Serve Lau Er Kofta Curry Recipe (Bengali Style Doodhi Dumplings In Tomato Based Gravy) as a side dish with a Bengali meal of rice, Luchi Recipe or Garlic Naan Without Yeast Recipe and Cholar Dal Recipe.
You can serve Fish Sukka Recipe on the sides as well, for a meal treat to your family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/priyanjali/Lau_er_kofta_original.jpg, 19
Ingredients: green chilli,yogurt,water,mint,onion,salt cumin powder,coriander (dhania) leaves

 Onion Raita Recipe,  2 sprig green coriander - finely chopped, 2 sprig mint - finely chopped, 1/4 cup water,1/2 cup yogurt, 1 onion - cut thin and straight, salt - as per taste 1/2 teaspoon cumin powder, 1 green chilli - finely chopped, 10, Indian, To make onion raita recipe, first cut the onion thin and straight.
Finely chop green chili, mint and coriander.
Now add yogurt, salt, cumin powder to a mixing bowl and mix well.
Now add water, onion, green chillies, mint, coriander and mix well as per the experiment.
Serve.
Serve Onion Raita Recipe with Ambur Star Chicken Biryani or Chettinad Mint Potato Biryani and Chilli Salon., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Onion_Raita_Recipe__1600.jpg, 7
Ingredients: tomato,salt,sunflower oil,green chilli,coriander (dhania) leaves,paneer,onion,tortillas

Paneer Bhurji Varpas Recipe, 1 Green Chilli - finely chopped,1 cup Paneer (Homemade Cottage Cheese) - grated,2 teaspoons Sunflower Oil,Salt - to taste,1 Tomato - finely chopped,1 Onion - finely chopped,4 tablespoons Coriander (Dhania) Leaves - finely chopped,4 Tortillas, 30, Indian, To begin making the Paneer Bhurji Wraps Recipe, heat oil in a wok/kadhai, add the chopped onion and saute till they turns soft and translucent.Once the onions have softened, add the tomatoes, green chillies and cook until the tomatoes are half done.Add the grated paneer, season with salt and mix well.
Let it cook for 2 minutes with the lid closed.Once the paneer is cooked, add the coriander leaves and give it a good stir and switch off the heat.Now, heat the tortilla wraps in a skillet in medium flame using a little oil if you prefer and keep aside.To arrange the Paneer Bhurji Wraps, take each tortilla wrap and fill 2 to 3 tablespoons of the paneer filling in the middle.Fold one third of the tortilla wrap at the bottom and then flap over the sides.
Serve Paneer Bhurji Wraps along with Tomato Garlic Chutney, Dhaniya Pudina Chutney or any other chutney of your choice in your kids lunch box or as a tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Paneer_Burjee_Wraps_Recipe.jpg, 8
Ingredients: salt,wheat flour,virgin olive oil,dry yeast,garlic powder,basil pesto,instant oats (oatmeal)

Whole Wheat Oats And Pesto Bread Recipe, 1 teaspoon Active dry yeast,3 tablespoons Homemade Basil Pesto,1 teaspoon Salt,1 teaspoon Garlic powder,2 tablespoons Extra Virgin Olive Oil,1/3 cup Instant Oats (Oatmeal),3/4 cup Whole Wheat Flour, 210, Continental, To begin making the Whole Wheat Oats And Pesto Bread Recipe, mix the flour, oats, salt, yeast, garlic and pesto together either using the paddle attachment of your hand mixer.
(If you are using active dry yeast or fresh yeast you will have to let the yeast stand in water for 10 minutes before mixing)When it's just about combined, switch to the dough hook and slowly add warm water and knead it starts looking a dough like.
Add the oil at this stage and knead using the hand mixer for about 5 minutes until you notice the dough begins to come away from the sides of the pan.If you are kneading by hand continue kneading for 10 minutes or so.
You need to knead it the dough is soft and elastic in nature.Once you have kneaded the dough, place the dough in a greased bowl, covered with cling wrap and leave it in a warm place for 1 to 2 hours till it rises and becomes double in size.Once you notice the dough has doubled in size after a couple of hours, knock back all the air out of the fermented dough and knead it gently again for about 2-3 minutes.
At this point of time don’t be very harsh with your dough.Let the dough rest for another 15 minutes.
Knock back the air again and shape it into a desired shape and place it on the baking tray.Let it proof again (rise) for about 45 minutes or so till it doubles.
About 15 minutes after, preheat your oven to 250 C.Brush the bread with egg wash (optional but it gives the crust a beautiful color, if you don’t want to use egg you can also use oil + milk to brush the bread)Reduce the temperature of the oven to 200 C and place the bake the bread for about 35 minutes or until the crust is browned and the bottom of the bread sounds hollow when tapped.Remove the bread from the oven and allow it to cool completely before you can serve.Serve the Whole Wheat Oats And Pesto Bread once it has cooled down along with Minestrone Soup for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Whole_Wheat_Oats_and_Pesto_Bread.jpg, 7
Ingredients: salt,ginger,corn flour,coriander (dhania) leaves,cloves garlic,carrot,spring onion (bulb greens),water,lemon,black pepper powder,sunflower oil

Lemon Coriander Soup Recipe, Salt - to taste,1 tablespoon Lemon juice - freshly squeezed,1/3 cup Spring Onion (Bulb & Greens) - finely chopped,1/2 inch Ginger - finely chopped,1/3 cup Coriander (Dhania) Leaves - finely chopped,1 tablespoon Corn flour,1/3 cup Carrots (Gajjar) - finely chopped,1 teaspoon Sunflower Oil,3 cloves Garlic - finely chopped,3 cups Water,1 teaspoon Black pepper powder, 30, Indo Chinese, To begin making the Lemon Coriander Soup Recipe, keep all the ingredients ready.
In a saucepan, heat oil on medium flame, add ginger and garlic and saute for a couple of minutes, once fried add in the onions.
Cook the onions until they turn transparent.
 This will take about 2-3 minutes.
Next add the finely chopped carrots, coriander leaves and mix.
 In a small mixing bowl, combine the corn flour along with 1/4 cup of water until there are no lumps.At this stage add water, cornflour mixture and bring the soup to a rolling boil.
 While the soup is coming to a boil, add in the salt and pepper.
Finally, once the Lemon Coriander Soup has come to a boil, turn off the flame and add in the lemon juice.
Mix well and serve the Lemon Coriander Soup piping hot.
Serve Lemon Coriander Soup Recipe, along with some Chilli Coriander Fried Rice Recipe and Vegetable Manchurian Balls in Hot and Spicy Garlic Sauce.
Finish the meal with a dessert of Sweet Potato Avocado Brownie Bites Recipe with a scoop of vanilla ice cream.
 , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Lemon_Coriander_Soup_Recipe-2.jpg, 11
Ingredients: khoya (mawa),water make sugar syrup,paneer,coconut,ghee,sugar,cardamom powder (elaichi),flour (maida),milk powder

Dry Jamun Recipe, 1/2 cup Dessicated Coconut,2 cups Ghee - for frying,3/4 cup All Purpose Flour (Maida),1 tablespoon Sugar - powdered,1/2 cup Water - to make sugar syrup,1/4 teaspoon Cardamom Powder (Elaichi),300 grams Khoya (Mawa) - crumbled,200 grams Paneer (Homemade Cottage Cheese) - grated,4 tablespoons Milk Powder,1-1/2 cups Sugar, 40, Indian, To begin making the Dry Jamun Recipe, we first start with making the sugar syrup.
Place a sauce pan on medium heat, add in the sugar and half a cup of water and boil until the sugar dissolves, turns thick to one string consistency.
Keep aside.Now take a big bowl, add the crumbled khoya, grated paneer, milk powder, cardamom powder, powdered sugar and mix well.To this slowly add in the maida and knead to a smooth yet stiff dough.
Make small balls of small lemon size and keep aside.Now, heat the ghee in a pan and once it is hot enough fry a batch of jamun balls until it turns golden brown, keep stirring it else, to avoid burning.
Likewise, fry the rest of the jamun balls.
Put the prepared fried jamun balls into the sugar syrup that we prepared earlier and toss it so it coats all the balls.Let it soak in the syrup for few minutes and remove them in a plate.Now spread the desiccated coconut in a plate and slowly coat the jamuns until it is nicely coated on all the sides.
Likewise finish coating the rest of the prepared jamuns in desiccated coconut.Serve the Dry Jamun Recipe for your guests this Diwali along with a meal of Sindhi Pulao Recipe , Paneer Makhani and Tomato Onion Cucumber Raita.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Dry_Jamun_Recipe.jpg, 9
Ingredients: baking powder,wheat flour,gram virgin olive oil,brown sugar (demerara sugar),cardamom powder (elaichi),decorative sugar (cake candy s),butter

Whole Wheat Butter Cookies Recipe, 100 grams Butter - (adjust),50 gram Extra Virgin Olive Oil,1/2 teaspoon Cardamom Powder (Elaichi),1 cup Whole Wheat Flour,1/3 cup Brown Sugar (Demerara Sugar),1 pinch Baking powder,1/4 cup Decorative sugar (Cake/ Candy Sprinkles), 45, Continental, To prepare Whole Wheat Butter Cookies Recipe, powder Sugar and cardamom in a Mixer into a fine mix.Mix flour, sugar, cardamom, sprinkles, baking powder in a mixing bowl and mix them well.Add the olive oil and mix well.Melt the butter (optional) and add into the mix little by little.
You may choose not to melt the butter as the hand heat itself is enough while mixing.Make the whole grain butter cookie dough.Grease your hands with butter and make small balls and flatten them into round shaped cookies.
Or you can shape them the way you like, with a cookie cutter.Take a Baking tray and place baking sheet/parchment paper.Place the cookies one by one giving a good gap of at least an inch between each one of them.If required use a fork and just put a simple design.Preheat Oven for 5 minutes at 180 degrees Celsius.Place the cookies and let it bake.
It will take around 12 – 15 minutes.
Keep watching after 10 minutes as the baking varies with ovens.Once baked, place them on a wire rack and let Whole Wheat Butter Cookies cool completely.Store Whole Wheat Butter Cookies Recipe in an air-tight container and served with Milkshake to the kids or with Masala Chai or Qahwa to adults., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Wholegrain_Butter_Cookies.jpg, 7
Ingredients: wheat brown bread,salt,paneer,peanuts (moongphali) pound,cloves garlic,broccoli,black pepper powder,red chilli sauce,butter,sunflower oil

Broccoli, Paneer & Peanut Sandwich Recipe, 2 tablespoons Red Chilli sauce,150 grams Paneer (Homemade Cottage Cheese) - cut into small cubes,Salt - to taste,4 Whole Wheat Brown Bread,4 tablespoons Roasted Peanuts (Moongphali) - pound,1 teaspoon Sunflower Oil,4 cloves Garlic - chopped,2 tablespoons Butter,1 Broccoli - one head,1 teaspoon Black pepper powder, 40, Continental, To begin making the Broccoli, Paneer & Peanut Sandwich Recipe, in a mixing bowl, add the broccoli florets and pour 1 cup of boiling hot water over it and let it sit.
Heat oil in a skillet on medium heat, add garlic and saute until it turns light brown in colour.
This will take about a minute or so.Once the garlic has turned golden brown, drain the water from the broccoli and add it to the pan, stir fry for a couple of minutes.
Do not overcook as broccoli loses its nutrition when overcooked.
To the cooked broccoli, add crumbled paneer, salt, pepper powder, sichuan sauce and saute until the ingredients are well combined.Once done turn off the heat, mix in the toasted peanut and keep aside to cool.
Preheat the sandwich maker.Apply butter on either side of the bread slices.
On one of the slice add the Broccoli, Paneer & Peanut stuffing and cover it with the other bread slice to make a sandwich.
Toast Broccoli, Paneer & Peanut Sandwich in a sandwich maker until golden brown.
Once done transfer the Broccoli, Paneer & Peanut Sandwich from the sandwich maker and into a serving plate.
Slice the Broccoli, Paneer & Peanut Sandwich diagonally and serve.
Serve Broccoli, Paneer & Peanut Sandwich Recipe along with a Date and Banana Smoothie or a freshly squeezed Orange Juice for a delectable breakfast option., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Broccoli_Paneer__Peanut_Sandwich_Recipe_.jpg, 10