anandhuvasudev/southindiandish huggingface dataset:
Ingredients: arhar dal (split toor dal),mustard seeds,asafoetida (hing),turmeric powder pressure,sesame (gingelly) oil,curry leaves,white urad dal (split),dry red chillies,gawar phali (kothavarangai cluster beans),salt pressure,turmeric powder

Kothavarangai Paruppu Usili Recipe - Gawar Phali Dal Sabzi, 1 teaspoon White Urad Dal (Split),4 Dry Red Chillies,1/2 teaspoon Turmeric powder (Haldi),2 sprig Curry leaves,2 tablespoon Sesame (Gingelly) Oil,1 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),Salt - a pinch for pressure cooking,1/4 teaspoon Turmeric powder (Haldi) - for pressure cooking,1/2 cup Arhar dal (Split Toor Dal),300 grams Gawar Phali (Kothavarangai / Cluster beans) - finely chopped, 80, South Indian Recipes, To begin making Kothavarangai Paruppu Usili recipe, soak Toor Dal in water for about an hour.
Meanwhile, add finely chopped cluster beans/kothavarangai/gawar phali to a pressure cooker along with salt to taste, 2 tablespoons water and turmeric powder.
Mix well.
Pressure cook for 2 whistles and release the pressure immediately by running the pressure cooker under water.
Open the cooker lid and keep aside.After 1 hour, drain water from soaked Toor Dal.
Add the drained Toor Dal along with red chillies and salt in a mixer.Coarsely grind the ingredients and keep aside.
Make sure to grind the soaked dal coarsely by adding no or very little water.
Add water in the idli pan for steaming, grease the idli plates with little oil and add the coarsely ground paruppu usili mixture to the idli plates.Steam the paruppu usili for around 1o minutes until the ground toor dal is cooked completely.
Turn off the heat, remove the steamed toor dal, crumble it and keep aside.
The next step is to temper the Kothavarangai Paruppu Usili.In a pan, add a tablespoon oil.
Once the oil is heated, add the mustard seeds, urad dal and curry leaves.
Once the mustard seeds sputter and dal turns golden brown, add steamed paruppu or toor dal into the pan and fry it for a few minutes.
This will help the dal lose the moisture if there is any, so that it gives the crumbly texture.
Next, add the cooked Kothavarangai/Gawar Phali and give it a good mix.
Adjust salt according to your taste.
Mix well, keep it covered for 2 minutes and turn off the heat.
Transfer the Kothavarangai Paruppu Usili to a serving bowl and serve hot.Serve Kothavarangai Paruppu Usili along with Mor Kuzhambu, Steamed Rice and Elai Vadam for a delicious Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ramsarun11-gmail.com/_Kothavarangai_Parupu_Usili_Recipe_1600.jpg, 11
Ingredients: salt,water knead,wheat flour,coriander (dhania),corn flour,water,lemon,cumin seeds (jeera),black pepper powder,broccoli florets,potato (aloo),ghee,oil on paratha,garam masala powder,sunflower oil

Broccoli And Aloo Lifafa Paratha Recipe, 1 tablespoon Water,2 Potatoes (Aloo) - boiled and mashed,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),Water - to knead,1/4 teaspoon Salt,2 cups Broccoli - florets,1/2 teaspoon Black pepper powder,Coriander (Dhania) Leaves - small bunch,2 cups Whole Wheat Flour,1 Lemon - juiced,1 teaspoon Sunflower Oil,1 tablespoon Corn flour,Ghee - or oil to smear on paratha, 50, Indian, To begin with Broccoli And Aloo Lifafa Paratha Recipe, we will first make the dough ready.
Take a Mixing Bowl.
Mix 1 cup Vivatta Whole Wheat flour with water, oil and salt.
Add a little water at a time and keep on mixing it with your fingers till the dough reaches a soft consistency.
Once the dough becomes smooth and soft, cover and keep the dough aside for 30 minutes.
Meanwhile proceed to make the broccoli and potato stuffing.
To make the broccoli and potato  stuffing, in a Mixing Bowl and add the boiled and mashed potato, steamed and mashed broccoli, cumin seeds, garam masala, black pepper powder and freshly chopped coriander leaves.Add salt to it.
Add lemon juice and mix all the ingredients well.
Keep it aside.The broccoli and potato mixture is now ready.
In a small bowl, mix the cornflour and water to make a smooth paste.Once the dove is well rested, make 6 small balls of equal size from the dough.
Sprinkle some dry flour on the rolling board and flatten the ball into a round shape using a rolling pin similar to making a roti.Heat a Cast Iron Tawa and semi cook the flattened roti from both the sides.Once fine bubbles start appearing on the roti, remove it from the tawa and spread good amount of broccoli and potato stuffing right at the center and spread it around leaving a little space from the sides to close the paratha into an envelope shape.Once the broccoli and potato mixture is evenly spread, apply the  corn flour paste at the edges where the stuffing is not present.Apply corn flour paste on the edges of the roti.
Fold the 2 opposite corners of the roti over the stuffing.
Now fold the remaining 2 edges sealing the filling well.
This will look like a folded envelope.Place the stuffed broccoli paratha over hot tawa, drizzle oil or ghee and cook on both sides until they turn brown on both sides.
Using the same process, make the remaining parathas.Serve the Broccoli And Aloo Lifafa Paratha for you breakfast, packed lunchbox or weeknight dinner with Raw Mango Raita and Dhaniya Pudina Chutney., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Brocolli_And_Aloo_Lifafa_Paratha_original.jpg, 15
Ingredients: cheese,britannia,mango pulp (puree),mango (ripe),milk,water,digestive biscuit,sugar,gelatin unflavoured,kiwi berries mango,butter

Eggless Mango Cheesecake Recipe, 1/3 cup Butter - melted,1 1/2 cup Digestive biscuit - crushed,3/4 cup Milk,250 grams Britannia Cream Cheese - at room temperature,3/4 cup Mango (Ripe),1/4 cup Water,Kiwi - berries or mango for garnishing.,1 tablespoon Gelatin - unflavoured,1/4 cup Mango Pulp (Puree),1/2 cup Sugar, 155, Continental, To begin with Eggless Mango Cheesecake, take a spring form pan and line the bottom and sides with parchment paper or wax paper.Mix 1/3 cup melted butter with 1 1/2 cup crushed digestive cookies till everything is mixed properly.Press the cookie butter mix to the bottom of the springform pan with your fingers or wide spoon to form a firm base for the cheese cake.Microwave 1/4 cup water in a bowl for 1-2 minute or till it boils.
Add gelatin to the hot water and mix till it dissolves completely.Add the gelatin mix to 3/4 cup of mango puree and keep it aside.Blend cream cheese, sugar and milk in a blender till everything is mixed well.
Now add the mango gelatin mix to the blended mix.
Blend all together.Pour the mix over the cookie base.
Cover with a cling wrap and refrigerate for at least 2-4 hrs or overnight.Serve Mango Cheesecake after your meal with Scrambled Egg Cucumber Sandwich and Masala Chai during your tea time parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Rupal_Patel/Mango_Cheesecake.jpg, 11
Ingredients: baking powder,salt,bananas,instant oats (oatmeal) (gluten free),virgin olive oil,baking soda,vanilla,brown sugar (demerara sugar),cocoa powder,chocolate chips,flax seed powder (flax meal),walnuts

Eggless & Gluten free Oats Banana Brownie Recipe, 3 tablespoon Extra Virgin Olive Oil,1/8 teaspoon Sea salt,3/4 teaspoon Baking powder,3/4 cups Instant Oats (Oatmeal) - powdered (gluten free),1 teaspoon Vanilla Extract,3 tablespoon Chocolate chips,1/2 cup Brown Sugar (Demerara Sugar),1 Ripe Bananas,1/4 cup Walnuts - chopped,5 tablespoon Cocoa Powder,1 tablespoon Flax seed powder (flax meal),1/4 teaspoon Baking soda, 60, Continental, To prepare Eggless & Gluten Free Oats Banana Brownies recipe, dry roast the rolled oats in a pan on low heat for two minutes.
Cool for 3-4 minutes and then grind it in a mixer at high speed into a fine powder.Preheat Oven to 350F or 180 degrees Celsius.
Line a brownie pan with parchment paper or if using an aluminum foil, grease it with cooking spray.Sieve the powdered oats flour and measure 1/2 cup.
Add baking powder, baking soda and salt into the fine oats flour and mix it evenly.Mash the banana in a bowl using a fork.
Add the flaxseed meal in about 3 tablespoons of lukewarm water.
Stir and mix till it is frothy.In a large bowl, beat sugar, oil and the flax seed mixture using an electric mixer for about 2 minutes.Add vanilla extract and cocoa powder and beat it at low speed till you get a smooth and creamy mixture.
Do not overbeat.Add mashed bananas and flour into the bowl.Add the chopped walnuts and chocolate chips into it.
Stir and mix well so the oats flour is well incorporated.Grease the baking pan and dust with flour.
tap off the excess flour.Pour the batter into the prepared pan and bake for 35-40 minutes.
When done, the edges of the brownies will be visibly baked through and the center will be set (that is, not wiggly) when you shake the pan.Try to look for the first sign of cracking on the brownie’s top—which should be shiny and set which means that the brownies are cooked and then pull them out.Cool down the brownies completely in the pan on a wire.
After the brownies are completely cooled, after an hour, cut them into neat squares.You can store in an air-tight container to serve with a hot cup of coffee or a scoop of vanilla ice cream during tea-time.
You could also serve it with warm chocolate ganache as dessert after dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cakes/eggless-oats-banana-brownie-recipe.jpg, 12
Ingredients: tomato,salt,cumin powder (jeera),ginger,mustard seeds,potato (aloo),ridge gourd (turai peerkangai),red chilli powder,cloves garlic,onion,cumin seeds (jeera),coriander powder,turmeric powder,garam masala powder,sunflower oil

Turai Aloo Ki Sabzi Recipe - Ridge Gourd Potato Curry, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 teaspoon Garam masala powder,1/2 teaspoon Coriander Powder (Dhania),Salt - to taste,1 inch Ginger - grated,1 teaspoon Red Chilli powder,1 Tablespoon Sunflower Oil,2 Tomatoes - chopped finely,1 Onion - finely chopped,1 Potato (Aloo) - cubed,3 cloves Garlic - minced,1/2 teaspoon Cumin seeds (Jeera),1 Tablespoon Cumin powder (Jeera),1/2 kg Ridge Gourd (Turai/ Peerkangai) - cubed, 35, Indian, To begin making the Turai Aloo Ki Sabzi, firstly prepare all the ingredients required for the sabzi and keep it aside.Heat oil in a heavy bottomed pan.
Once it is hot, add mustard seeds and cumin seeds.
Let it splutter.Add garlic and ginger, saute till the raw smell disappears.
Soon after they splutter, add in onions and saute till translucent.Add tomatoes and cook till tender and mushy.Add potatoes, saute for few minutes and add the turai cubes in it and occasionally saute.
Keep the sabzi covered while cooking.
Add water just enough to make a curry like consistency.Once the potatoes and ridge gourd are cooked, add in the remaining spices including cumin powder, turmeric powder, coriander powder, red chilli powder, garam masala powder and saute till combined well.
Check the salt and spices adjust to suit your taste.Let it cook for 4 to 5 minutes more and serve hot.Serve Turai Aloo Ki Sabzi Recipe along with Tomato Onion Cucumber Raita and Phulka for your everyday meals., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/Turai_Aloo_Ki_Sabzi_Recipe_Video-3.jpg, 15
Ingredients: ghee,saffron strands,jaggery,water,cardamom powder (elaichi),cashews,coconut milk,green moong dal

Pachai Payaru Payasam Recipe - Green Moong Dal Payasam, 1/2 cup Jaggery,Saffron strands - a few,1 teaspoon Cardamom Powder (Elaichi),1/4 cup Water,1-1/2 cups Green Moong Dal (Whole),1 tablespoon Ghee,1 cup Coconut milk,12 Whole cashews - broken, 260, South Indian Recipes, To begin making the Pachai Payaru Payasam Recipe wash and soak the green moong dal in 3 cups of water overnight or for a minimum of 3 - 4 hours.
After 4 hours, transfer the green moong dal along with the water to a pressure cooker.Pressure cook for about 4-5 whistles, and turn off the heat.
Allow the pressure to release naturally.
Once the pressure is released naturally set the green moong dal aside.
Heat a sauce pan on medium flame, combine the jaggery with water, allow the jaggery to melt and bring this syrup to a brisk boil.
Reduce the flame, add the cooked green moong dal and cardamom powder.
Turn off the flame, add the coconut milk and mix well.
Transfer the Pachai Payaru Payasam to a serving bowl, stir in the saffron strands and set aside.
Heat a small tadka pan on medium flame, add ghee and fry the cashew nuts until golden brown and crisp.Turn off the flame and pour it over the Pachai Payaru Payasam.
Serve Pachai Payaru Payasam Recipe along with a South Indian meal that consists of Steamed Rice, Chettinad Style Poondu Rasam Recipe - Garlic Rasam Recipe, Beetroot Poriyal Recipe (Stir Fried Beetroot), Cabbage Poricha Kootu Recipe - South Indian Cabbage Dal, Puri Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Green_Moong_Dal_Payasam_-_Pacha_Payaru_Payasam_8_1600.jpg, 8
Ingredients: salt,green beans (french beans),virgin olive oil,cloves garlic,dry red chillies

Garlic Toasted Beans Salad Recipe, 1 tablespoon Extra Virgin Olive Oil,Salt - to taste,10 cloves Garlic - thinly sliced,2 Dry Red Chillies - de-seeded and roughly torn,300 grams Green beans (French Beans) - cut into inch pieces and blanched, 15, Continental, To begin making Garlic Toasted Beans Salad Recipe, cut the ends of the beans, cut them into 1 inch pieces.Now, blanch the beans with enough water with salt for 2 minutes and transfer it into cold water to retain its crunch.Heat olive oil in a pan, add the sliced garlic and roughly torn red chillies and saute till garlic turns golden brown and releases all its flavour into the oil.Drain and add the blanched beans into the pan and give it a good stir.Season with salt, saute for a minute and turn off the heat.
Transfer the Garlic Toasted Beans Salad Recipe into a serving bowl and serve.Serve the Garlic Toasted Beans Salad Recipe, along with Roasted Tomato and Pumpkin Soup and Spaghetti Pomodoro for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Garlic_Toasted_Beans_Salad_Recipe.jpg, 5
Ingredients: salt,ginger,chicken curry,mustard seeds,cardamom (elaichi) podsseeds,black pepper corns,fennel seeds (saunf),cloves garlic,curry leaves,coriander (dhania) seeds,dry red chillies,cumin seeds (jeera),cinnamon stick (dalchini),onion,coconut milk,turmeric powder,cloves (laung),sunflower oil

Sri Lankan Chicken Curry Recipe - Kukul Mas Curry, 1 teaspoon Turmeric powder (Haldi),1 teaspoon Whole Black Pepper Corns,3 Dry Red Chillies,2 sprig Curry leaves,Salt - to taste,1 teaspoon Cumin seeds (Jeera),4 cloves Garlic - finely chopped,1 teaspoon Mustard seeds,1 Cinnamon Stick (Dalchini),300 grams Chicken - curry cut pieces,1 teaspoon Fennel seeds (Saunf),2 Dry Red Chillies,250 ml Coconut milk,1 teaspoon Coriander (Dhania) Seeds,1 tablespoon Sunflower Oil,1 inch Ginger - finely chopped,2 Onions - thinly sliced,4 Cloves (Laung),4 Cardamom (Elaichi) Pods/Seeds, 35, Sri Lankan, To begin making the Sri Lankan Chicken Curry Recipe - Kukul Mas Curry, thoroughly wash the chicken pieces and set aside.
The first step is to make the Sri Lankan curry powder.
In a small pan; add all the ingredients for the spice powder including coriander seeds, cumin seeds, whole black pepper corns, mustard seeds, cloves, cardamom pods, dalchini, saunf, dry red chillies, cinnamon stick and roast on medium heat for 3 to 4 minutes until you can see the spices crackling and the aromas coming through.Once it is roasted, switch off the heat and let it cool down.
Once it is cooled down, add it in the mixer grinder and make a powder.
Your Srilankan Powder is ready.In a pressure cooker, heat oil on medium flame.
Add ginger, garlic, onions, red chillies and curry leaves.Saute for a good 4-6 minutes, until it turns into a deep brown colour.
To this add the Sri Lankan curry powder, mix well.Add the chicken and 2 cups of water.
Close the lid and pressure cook the Kukul Mas Curry for 2 whistles.
Turn off the heat, allowing the pressure to release naturally.
Once the pressure is release, open the lid, mix in the coconut milk into the Kukul Mas Curry and simmer on low flame for 5 minutes.
Once done, turn off the heat and transfer the Kukul Mas Curry to as serving bowl and serve hot.Serve Sri Lankan Chicken Curry Recipe (Kukul Mas Curry) hot with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices or Veechu Parotta Or Ceylon Parotta Recipe and Pickled Onions Recipe for a completely satisfying meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Sri_Lankan_Kulkul_Mas_Curry_Chicken_Curry-3.jpg, 18
Ingredients: salt,coconut,black pepper corns,flour (maida),curry leaves,coriander (dhania) leaves,onion,cumin seeds (jeera),buttermilk,sooji (semolina rava),rice flour,green chillies,sunflower oil

Onion Rava Dosa Recipe - Spiced Semolina Crepe, 1 tablespoon Black pepper corns,1/3 cup All Purpose Flour (Maida),2 sprig Coriander (Dhania) Leaves - finely chopped,1 sprig Curry leaves - torn,Salt - to taste,1 cup Shallots - or onions,1/2 cup Rice flour - roasted,1 teaspoon Cumin seeds (Jeera),2 Green Chillies - finely chopped,1 tablespoon Fresh coconut - grated,1 tablespoon Sunflower Oil,1/2 cup Sooji (Semolina/ Rava) - roasted,2 cups Buttermilk, 55, Tamil Nadu, To begin making Onion Rava Dosa, in a tadka pan heat a teaspoon of  oil.
Add cumin seeds and let it sizzle.
Turn off the heat and add grated coconut and roast for a few minutes in the existing heat.In a medium bowl add rava, rice flour, all purpose flour, green chillies, peppercorns, chopped onions, torn curry leaves, coriander leaves, roasted cumin and coconut with required salt, stir well.Add the buttermilk little by little and keep stirring until well combined.
The dosa batter should be watery.Allow the rava dosa batter to rest for 15 minutes.
It will thicken a bit in the process, if it does, add just a little more water to make it a runny dosa batter.Preheat a non stick dosa tawa on medium heat.
Sprinkle water on the tawa and if it sizzles it's perfectly hot for making the onion rava dosa.Now pour a ladleful of batter from the border to inside of the tawa, the batter will sizzle and spread on its own.
The Rava Dosa is not spread like a traditional batter but is made to spread on its own.
Hence it's crucial for the batter to be runny.Drizzle some oil around the Onion Rava Dosa and allow the dosa to cook on medium heat until brown and crispy from the bottom.
Onion Rava dosa needs to be cooked on one side, so fold and serve once it's ready.Serve the Onion Rava Dosa along with Coconut Chutney and South Indian Filter Coffee  for a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Onion_Rava_Dosa.jpg, 13
Ingredients: curd,salt,wheat flour,sunflower oil

Tawa Tandoori Roti Recipe, Sunflower Oil - for kneading as well,1/4 cup Curd (Dahi / Yogurt),2 cups Whole Wheat Flour,Salt - to taste, 60, North Indian Recipes, To begin making the Tawa Tandoori Roti Recipe, we will add all the ingredients into one bowl and add water slowly according to your requirement to knead it into a soft and non-sticky dough.Add little bit of oil at the end and knead it for some more time till the dough becomes completely soft.Rest the dough by covering it with a damp cloth for atleast 10 minutes.Once rested, heat a cast iron tawa pan.
Pinch out a medium sized ball from the dough and flatten it on a floured rolling surface.Roll the dough flat and round, the thickness must be same as the tawa paratha.
Take some water in a bowl and brush it over one side of the rolled dough.Place the watered surface dough on to the tawa and leave it for few seconds until you see some bubbles rising.Leave it on low heat for 2 minutes and with the help of a spatuala, try to carefully take out the roti, it will be little hard as it will get stuck to the pan but be careful enough to remove the roti and do not tear it apart.Flip it over and then cook on the other side as well.
You can also lift the pan completely and flip it over before you remove the roti from the tawa and show it directly over the flame.Cook on the other side also for 2 minutes and you can serve hot.Serve the Tawa Tandoori Roti along with Bihari Karela and Aloo Ki Subzi , Punjabi Dal Tadka and raita to create a meal for your Sunday lunch or everyday lunch.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Tawa_Tandoori_Roti_Recipe_.jpg, 4
Ingredients: cashew nuts,barnyard millet variety,cardamom (elaichi) podsseeds,ghee,milk,jaggery

Barnyard Millet Jaggery Payasam Recipe, 1/2 cup Barnyard Millet - broken variety,1/4 cup Jaggery,2 tablespoon Ghee,3 Cardamom (Elaichi) Pods/Seeds,10 Cashew nuts,2 cups Milk, 25, South Indian Recipes, To begin making the Barnyard Millet Jaggery Payasam Recipe, we will first pressure cook the barnyard millet in a pressure cooker with 1 cup of water for 5 to 6 whistles.
It takes a good 20 minutes to cook the millet in the pressure cooker.Allow the pressure to release naturally and keep the Barnyard Millet aside.Heat a sauce pan with milk on a medium heat.
Add crushed cardamom pods and jaggery into the milk and bring it to a boil.
Add cooked millet as well and simmer the Barnyard Millet Jaggery Payasam for at least 20 minutes until the payasam thickens and has a creamy consistency.
When you get the desired consistency for the Barnyard Millet Jaggery Payasam, you can turn off the heat.
Heat a small skillet, add 2 tablespoons of ghee.
Drop in the cashew nuts and toast it until it is golden brown on low to medium heat.Once cashew nuts are roasted, spoon it over the Barnyard Millet Jaggery Payasam and serve.Serve the Barnyard Millet Jaggery Payasam Recipe after a wonderful meal of Thalassery Chicken Biriyani and Tomato Onion Cucumber Raita to make your Sunday Lunch special.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/July-25/Jhangora_ki_Kheer_Barnyard_Millet_Kheer_Recipe-4_1600.jpg, 6