anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,green chillies,salt,coriander (dhania) leaves,cloves garlic,onion,cumin seeds (jeera),green moong dal (split),ghee,oil,turmeric powder,cloves (laung),garam masala powder

Peeled Moong Dal Curry Recipe, 1/2 cup Green Moong Dal (Split),2 Green Chillies,2 cloves Garlic,1 teaspoon Garam masala powder,Salt - to taste,Coriander (Dhania) Leaves - for garnishing,1 Onion - finely chopped,1/4 teaspoon Turmeric powder (Haldi),3 Cloves (Laung),2 tablespoons Ghee - or oil,1 Tomato - chopped,1/2 teaspoon Cumin seeds (Jeera), 30, North Indian Recipes, To begin making the Chilke Wali Mung Dal Curry recipe, wash and drain the split mung bean dhal.
Place in a pressure cooker/pan, add about 1 to 1 ½ cups of water (up to 1 inch above the dhal).
Close the pressure pan and cook on high.
 After one whistle, lower the heat and cook for about 10 minutes.
You can cook the dhal in a saucepan with lots of water till soft and tender.Let the pressure drop on its own.
Open the pressure pan and mash the dal.
You may choose to make it into a fine paste or leave it a little coarse.In a deep kadai or saucepan, heat oil/ghee.
Once the oil is hot, add cumin seeds and cloves; sauté for a few seconds.Add the finely chopped onions along with garlic and green chillies; fry for a few minutes till the onions are slightly soft and translucent.Stir in tomatoes, turmeric powder and garam masala powder.Saute on medium low for a few minutes till the tomatoes are slightly cooked and soft.
You will start to see the oil separating from the mixture.At this stage, add the cooked dal along with 1 to 1 ½ cups of water and salt to taste.
Give it a good mix and taste for seasoning.
Adjust accordingly.Bring to a boil on high and once it comes to a boil, reduce to medium low and simmer for about 3 to 4 minutes till the flavours have blended well and you get the consistency you want.Remove from heat, garnish with finely chopped coriander leaves and serve hot.Chilke Wali Mung Dal goes well with steamed rice, any pulao or biryani and any Indian flat bread like roti, paratha, naan, puri etc., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Curryandvanilla/Chilkewali_Mung_Dhal_Curry.jpg, 13
Ingredients: salt,chocolate bar,eggs,sweetened coconut flakes,vanilla,condensed milk

Chocolate Glazed Coconut Macaroons Recipe, 4 cups Sweetened coconut flakes,2 Egg whites,1 tablespoon Vanilla Extract,Chocolate Bar - chopped (as needed),400 grams Condensed Milk,1 pinch Salt, 35, Continental, To begin making Chocolate Glazed Coconut Macaroons Recipe, Preheat oven at 180 degree celcius.In a bowl, add shredded coconut, sweet condensed milk, vanilla extract, salt, mix to combine and keep it aside.Take another bowl and beat egg whites until it becomes fluffy.Slowly mix egg white into coconut mixture.
Fold and mix in order to get a light airy mixture.Preheat the oven at 180 degree C for 10 minutes.Drop the coconut mixture on baking sheet with help of tablespoon, spacing one inch apart.Bake Coconut Macaroons for 10-15 minutes or till the bottoms & sides are deeply golden and top is lightly golden.Take the baking tray out and let it cool down.Now melt the chocolate in microwave (low temperature for 2 minutes) or in a double boiler.
Dip the bottoms of the macaroons in chocolate and place them on a parchment paper.Refrigerate Chocolate Glazed Coconut Macaroons for about 10 minutes or till the chocolate solidifies.Serve Chocolate Glazed Coconut Macaroons Recipe with a cup of hot Masala Chai at a tea party or with Peanut Butter Oats & Banana Smoothie for an after school snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Coconut_Macaroons_1600.jpg, 6
Ingredients: salt,green beans (french beans),elephant yam (suransenairatalu),coconut,brinjal (baingan eggsplant),ginger juliennes,potato (aloo),carrot,mango,pearl onion (sambar onion),curry leaves,cumin seeds (jeera),coconut oil,turmeric powder,green chillies

Kerala Style Pacha Mango Avial Recipe, 1 Brinjal (Baingan / Eggplant) - finely chopped,1 Carrot (Gajjar) - finely chopped,1 Mango (Raw) - cut into 1 inch lengthwise,1 cup Fresh coconut - grated,1 tablespoon Ginger - juliennes,6 Green Chillies,2 sprig Curry leaves,Salt - to taste,1 cup Pearl onions (Sambar Onions),1 Potato (Aloo) - finely diced,6 Green beans (French Beans) - cut into 1 inch pieces,1 Elephant yam (Suran/Senai/Ratalu) - finely diced,1 tablespoon Coconut Oil,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin seeds (Jeera), 40, Kerala Recipes, To begin making Kerala Style Pacha Mango Avial Recipe, in a mixer grinder, coarsely grind fresh grated coconut, green chillies (reserve a few for later), cumin seeds and shallots with a little water.
Keep aside in a bowl.Place a kadai on a medium heat, cook the vegetables with just enough water so that the water should get dried up when the veggies are cooked al dente.
(about 70% cooked)Add turmeric powder, give it a quick mix, and cook further.When the vegetables are cooked till firm (do not over cook), add the raw mango pieces and cook for another 7 minutes.Add the coconut mixture and salt to taste stirring carefully.Cook for 2 minutes till dry on a low heat.
(If you prefer to make it little gravy type, add few teaspoons of yogurt and mix well, turn off flame immediately)Finally add curry leaves and coconut oil (optional) and switch off.Serve Kerala Style Pacha Mango Avial Recipe with Steamed Rice, Pachai Sundakkai Puli Kuzhambu Recipe (Turkey Berry Tamarind Based Gravy), Cabbage Thoran (Poriyal) Recipe to make a complete lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Pacha_Mango_Aviyal.jpg, 15
Ingredients: salt,wheat flour,cumin powder (jeera),amchur (dry mango powder),paneer,red chilli powder,water,kasuri methi (dried fenugreek leaves),nutralite classic parathas,turmeric powder,spinach leaves (palak),sunflower oil

Stuffed Palak Paneer Paratha, 1 teaspoon Cumin powder (Jeera),Salt - to taste,Salt - a pinch,2 cups Spinach Leaves (Palak) - finely chopped,1 cup Paneer (Homemade Cottage Cheese) - grated/crumbled,Water - as needed,2 tablespoons Kasuri Methi (Dried Fenugreek Leaves) - crushed,2 cups Whole Wheat Flour,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,2 teaspoon Red Chilli powder,1 teaspoon Amchur (Dry Mango Powder),Nutralite Classic Spread - to cook parathas, 80, Indian, To begin making the Palak Paneer Paratha Recipe, knead a soft yet pliable dough using the ingredients listed in dough making and set aside for 20 minutes.Meanwhile, mix all the above ingredients mentioned in palak paneer filling section well.
Give it a taste and adjust the salt and chilli accordingly.Next, divide the dough into equal portions and keep aside.
Make the same portions of the palak paneer stuffing mixture and keep them aside.Roll out the paratha dough into a 3 inch diameter disc, place the palak paneer stuffing mixture in the centre and bring the edges of the paratha together and pinch to seal it.Dust the palak paneer paratha on dry flour and roll to make a large circle, ensuring that the filling does not come out.
Stuff and roll the remaining portions of the paratha dough and palak paneer stuffing mixture the similar way.Once done, it's time to cook them.
Preheat a tawa on medium heat, melt the Nutralite spread and place these stuffed palak paneer parathas on the pan.
Cook these palak paneer parathas on both sides until browned and crisp.Serve Stuffed Palak Paneer Paratha along with Boondi Raita and Aam Ka Achaar for breakfast or for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/jan-10/Palak_and_Paneer_Stuffed_Paratha_Recipe-1022.jpg, 12
Ingredients: tomato,salt,ginger,sambar powder,coconut,aachi fish masala,kokum (malabar tamarind),cloves garlic,curry leaves,coriander (dhania) leaves,pearl onion (sambar onion),cinnamon stick (dalchini),coconut oil,seer fish,turmeric powder,cloves (laung)

Meen Vevichathu Recipe - Kottayam Style Fish Curry, 8 Pearl onions (Sambar Onions) - sliced,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 inch Cinnamon Stick (Dalchini),2 sprig Coriander (Dhania) Leaves - washed and finely chopped,1 Tomato - finely chopped,2 tablespoons Sambar Powder,2 teaspoons Aachi Fish Masala,1 inch Ginger,2 tablespoons Coconut Oil,2 Seer fish - slices,2 Cloves (Laung),3 sprig Curry leaves,1 Kokum (Malabar Tamarind),1/3 cup Fresh coconut,6 cloves Garlic, 40, Kerala Recipes, To begin making the Meen Vevichathu Recipe, wash and clean the fish well and drain off the excess water.
In a mixing bowl, combine the salt, turmeric powder, and fish masala, mix this well.
To this mixing bowl, add the seer fish slices and massage the masala gently into the fish and set aside.
*To make the masala In a mixer-jar combine the coconut, coriander leaves, garlic, ginger, tomato, cinnamon, cloves, and kokum.
Grind this into a smooth paste, using some water.
Transfer into a bowl aside.
Soak the kokum pieces in warm water for 10 minutes.
Mash the kokum well into the water, strain and set the kokum water aside.
*Getting ahead with the Meen Vevichathu recipe:Heat a meen chatti and pour the coconut oil into it.
Once the oil is hot, add the curry leaves and allow them to crackle.
Next into the meen chetti, add the sliced shallots and fry until it turns transparent.
To this add the freshly ground masala, salt and cook until the raw smell goes away, this will take a good 4-6 minutes.
Once the masala is well cooked, add in the sambar masala.
Then add the prepared kokum water and required amount of water to adjust the thickness of the Meen VevichathuIncrease the flame and bring the Meen Vevichathu to a rolling boil and then reduce the flame to medium.At this stage, add the marinated seer fish slices along with the marinade and cover and cook.
Reduce the flame to medium-low and cook until the fish is done.
This will take about 12-15 minutes.
Turn off the flame and check if the fish is cooked through, if not cook for a few minutes to ensure it's well done.
Serve Meen Vevichathu Recipe along with some hot Steamed Rice, Prawn Ghee Pepper Masala Recipe With Garlic for a simple lip smacking meal over the weekend., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Meen_Vevichathu_Recipe_Kottayam_Style_Fish_Curry_-6_1600.jpg, 16
Ingredients: turmeric powder,salt,coconut,ghee,cloves garlic,mustard,curry leaves,dry red chillies,tamarind,coriander seeds,masoor dal

Masoor Dal Gassi Recipe - Masoor Dal Gassi Recipe,  3 cloves garlic, 1/3 coconut - tighten, 1 Teaspoon mustard, 5 curry leaves, 3 dry red chillies, 20 grams tamarind, 2 dry red chillies, salt - as per taste, 2 teaspoons coriander seeds, 1/2 teaspoon turmeric powder, ghee - as per use,3/4 cup masoor dal, 50, Mangalorean, To make Masoor Dal Gassi recipe, first cook the lentils in a pressure cooker.
Add the lentils, salt, turmeric powder and 2-1 / 2 cups water to the pressure cooker.
Cover the cooker and cook till it comes to 2 cities.
After coming to the city, reduce the heat and cook for 4 minutes.
Turn off the gas and let the pressure drain automatically.
Keep it aside.
Now we will make masala for the gas.
In a small pan add coriander seeds and dry red chillies.
Roast for 2 to 3 minutes.
After it gets roasted keep it for cooling.
After cooling, add coriander seeds, dry red chillies, coconut, tamarind and garlic in a mixer grinder.
Add some hot water, grind and make a paste.
Add this spice to the lentils and keep it to boil.
Allow the lentils to boil for 3 to 4 minutes.
Add some more water according to your taste.
Take it out in a bowl and heat ghee in a tempering pan for tempering.
Add mustard seeds and let it splutter.
After this add garlic, dry red chilli and curry leaves.
After cooking for 15 seconds, add it to the dal and mix it.
Serve Masoor Dal Gassi recipe with rice, Chow Chow Thoran and Pachadi for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/Masoor_Dal_Ghassi_Recipe-1.jpg, 11
Ingredients: coriander (dhania),green chillies,ginger,cumin powder (jeera),salt,chaat masala powder,virgin olive oil,onion,tofu,wheat bread crumbs,kala chana (brown chickpeas)

Tofu and Chickpea Patty Recipe (Cutlets), 1 teaspoon Cumin powder (Jeera),Salt - to taste,Extra Virgin Olive Oil - for shallow frying,2 Green Chillies - finely chopped,1 Onion - finely chopped,2 inch Ginger - grated,1 cup Whole Wheat Bread crumbs - (optional),200 grams Tofu - grated,Coriander (Dhania) Leaves - small bunch,1 cup Kala Chana (Brown Chickpeas) - cooked until soft,2 teaspoon Chaat Masala Powder, 65, Indian, To begin making the Chickpea & Tofu Patties Recipe, we first have to cook the chickpeas until soft.
Note, that the chickpeas have to be soaked in water for atleast 6 hours before you can cook them.
Click to see the video recipe of how to cook chickpeas in a pressure cooker.
Once the chicpeas are cooked, drain any water from the cooked peas and use them in your soups, vegetable stock or any other recipe that would need water.
To make the patties we need to use the cooked chickpeas that has all the water drained out.Add the chickpeas to a large mixing bowl, mash it with a potato masher or a fork.
Once coarsely mashed, in the remaining ingredients and stir well to combined.
You your fingers to mix the patty.
Divide the chickpea patty mixture into 10 to 12 equal portions and shape them into oval or round balls.
Flaten them slightly in the palm of your hand.
Oiling your fingers makes it easier to shape the patties.Our next step is to cook the patties; preheat a skillet and place the patties on the preheated skillet.
Drizzle olive oil over each of the patties and cook them on low to medium heat.
Flip them over a couple of times, so they get roasted to get golden brown color on all sides.
Serve the Chickpea and Tofu Patties along with coriander chutney as an appetizer for your parties or even pack them into a kids lunch box or make burgers out of these patties., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/chickpea_tofu_patties_recipe_patty_cutlet_shutterstock_132732329.jpg, 11
Ingredients: tomato,salt,ginger,coconut,water,cloves garlic,coriander (dhania) seeds,onion,cumin seeds (jeera),dry red chillies,butter,garam masala powder,paneer cubes

Paneer In Coconut Gravy Recipe, 1 Onion - diced,4 Dry Red Chillies,1 tablespoon Coriander (Dhania) Seeds,1/3 cup Fresh coconut - grated,2 cups Paneer (Homemade Cottage Cheese) - cut into 1/2 inch cubes,Salt - to taste,1 teaspoon Garam masala powder,1/2 tablespoon Cumin seeds (Jeera),1 Onion - finely chopped,1 1/2 inch Ginger - finely chopped,2 Tomatoes - finely chopped,3/4 Water,3 cloves Garlic - finely chopped,2 tablespoons Butter, 45, North Indian Recipes, To begin making the Paneer In Coconut Gravy Recipe, we need to first prepare the masala for the gravy.In a heavy bottomed pan, add coriander seeds, cumin seeds and dry red chillies on a low flame.
Roast the spices until they turn aromatic.
Turn off the flame and allow it to cool.
In another pan, add one tablespoon of butter.
Once the butter has melted, add chopped garlic, ginger and saute until the aroma wafts through the air.
Next, add the chopped coconut pieces and saute till raw smell of coconut goes away.
Finally, add diced onion and fry till they turn translucent, turn off heat and allow it to cool.
In a mixie jar, add dry roasted spices and grind into coarse powder.
To the ground powder, add onion ginger, garlic and coconut mixture and grind smooth into a paste.
To this ginger garlic onion and coconut mixture, add little salt and mix well.
Marinate the diced paneer cubes in this paste for half hour.In the meantime, in a pan, add remaining butter and saute onions until they turn soft.Add finely chopped tomatoes and salt.
Mix well and cook covered on low heat until the tomatoes turn soft and mushy.
Mash tomatoes with the back of a ladle and cook till the tomato mixture looks like a paste.
Add garam masala and saute until the masala combines well into the mixture.
To this mixture, add paneer along with the marination, about 1/4 cup of water and mix well.
Add salt according to taste.Cook the Paneer gravy covered on low heat for 5 to 7 minutes.
Add little more water to adjust the consistency according to your preference.
Finally, add kasuri methi to the Paneer In Coconut Gravy recipe and give it all a good mix.
Once done turn off the heat and check the spices and salt.
Adjust according to taste.Serve this Paneer In Coconut Gravy along with hot Phulkas or even Jeera Rice along with a Kala Chana Salad to make it a complete North Indian Style Dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anu.mallajosyula-gmail.com/Paneer_in_Coconut_Gravy_Recipe.jpg, 13
Ingredients: spinach,mustard,curry leaves,amaranth leaves,asafetida,salt oil,cumin seeds,white urad dal

Keerai Masiyal Recipe,  Amaranth leaves - chopped, asafetida - a pinch,500 grams Spinach - chopped, 1 teaspoon white urad dal, 1/2 teaspoon mustard, 1 sprig curry leaves, salt - as per taste 1 teaspoon oil, 1/2 teaspoon cumin seeds, 35, South Indian Recipes, To make Keerai Masli, firstly put Amaranth and Spinach in a pressure cooker with 1 tablespoon of water and salt.
Cook till 1 city comes and keep the cooker under cold water to remove the pressure.
Keep it aside.
Now heat oil in a pan.
Add the mustard seeds, cumin seeds, curry leaves, asafoetida and let it cook for 30 seconds.
Now add spinach and amaranth and let it cook for 1 minute.
After 1 minute, turn off the gas and serve hot.
Serve the Keerai Masli with tomato onion sambar and rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Keerai_Masiyal_Recipe_Arai_Keerai_Masiyal_South_Indian_Recipe-1.jpg, 8
Ingredients: dried shrimps,red chillies,green beans (french beans),fish sauce soya sauce,palm sugar brown sugar,cloves garlic,papaya unripened,lemon,peanuts (moongphali),cherry tomato

Thai Som Tum Recipe (Thai Green Papaya Salad), 2 cloves Garlic,1-1/2 tablespoons Palm sugar - or brown sugar,2 cups Papaya - Unripened ,6 Green beans (French Beans),2 tablespoons Lemon juice,1 tablespoon Dried shrimps - optional,2 Fresh Red chillies,2 tablespoons Roasted Peanuts (Moongphali),5 Cherry tomatoes,1-1/2 tablespoons Fish sauce - or soya sauce, 25, Thai, To begin making the Thai Som Tum recipe, take a raw papaya which is green and very crisp.
You must aim for a papaya which is white in colour from inside.
Peel off its skin.
Cut it into thin sticks or julienne it with a sharp knife.
I have used this peeler which makes juliennes for zucchini, papaya, radish and carrots.Take some fresh beans and trim its ends and then cut them into 1 inch pieces.Take thai red birds eye chilli and chop it finely and place it in a mortar along with clove of garlic.
With the help of a pestle crush it and grind it into a paste.
If you don't have mortar and pestle you can use a food processor.Add the chilli garlic paste into a bowl and add some lemon juice to it.
Also add fish sauce, if you are a vegetarian or don't like the smell of fish sauce you can replace it with soya sauce.
Also add brown sugar or palm sugar to the lemon sauce and mix everything together.
You can add dried shrimps at this stage for an authentic flavour but if you are a vegetarian you can give it a pass.Place the chopped beans in the mortar and bruise them slightly with the pestle so that the juices can run out and it can absorb the dressing better.
Take tomato and scoop out its pulp using a spoon.
Cut the tomato into juliennes or into cubes, as you like.Add the papaya juliennes to the dressing bowl along with beans and tomato.
Toss everything together and transfer it to a serving bowl.Toss on top toasted salted peanuts.
If you like you can crush the peanuts I just used them halved.
Indulge in the most amazing and healthy salad from Thailand.Serve Thai Som Tum Recipe as a side dish along with Vegetarian Thai Red Curry and Steamed Rice for a weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anshu_Pande/Thai_Som_Tum__Green_Papaya_Salad.jpg, 10
Ingredients: salt,ginger,coconut,coriander (dhania) leaves,cloves garlic,cumin seeds (jeera),lemon,green chillies

Desiccated Coconut Coriander Chutney Recipe, 3 Green Chillies,1 tablespoon Lemon juice,1 cup Coriander (Dhania) Leaves,Salt - to taste,1 inch Ginger,1/2 tablespoon Cumin seeds (Jeera),2 tablespoons Dessicated Coconut,3 cloves Garlic, 10, South Indian Recipes, To begin making Desiccated Coconut Coriander Chutney Recipe, get all the ingredients ready.Add all ingredients in a mixer jar and grind it to a fine paste with the help of a water as needed.
Transfer this to a serving bowl.Serve Desiccated Coconut Coriander Chutney Recipe as a dip with Cheese Crackers Recipe for a movie evening at home., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Desiccated_Coconut__Coriander_Chutney_1600.jpg, 8
Ingredients: wheat brown bread,salt,green chillies,milk,red chilli flakes,coriander (dhania) leaves,onion,black pepper powder,eggs,sunflower oil butter

Quick Masala French Toast Recipe, 1 tablespoon Red Chilli flakes,3 sprig Coriander (Dhania) Leaves - finely chopped,Salt - as per your taste,1 Onion - finely chopped,3 Whole Wheat Brown Bread,2 to 3 Green Chillies - finely chopped,2 tablespoons Milk,Sunflower Oil - or butter as required,1/4 tablespoon Black pepper powder,4 Whole Eggs, 20, Continental, To begin making the Quick Masala French Toast recipe, beat the eggs in a mixing bowl.Add milk, beat it again and make sure that it is mixed properly.
Add chilli flakes, salt and black pepper.Once it is done, heat oil in a wide pan.
Take a bread slice, dip it in the egg mixture and put it on the pan.Spread some onion, green chillies and coriander on the top of bread and pour some egg mixture on it again.Turn the bread and let the other side also cooked properly.
Once it turns light brown in colour, take it out of the stove and it is ready to be served.Serve Quick Masala French Toast on its own with a cup of hot Espresso Coffee or Masala Tea for a filling breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Masala_French_Toaste.jpg, 10
Ingredients: salt,hung curd (greek yogurt),coconut,green chillies,tapioca root

Kerala Style Tapioca with Coconut Curd Chutney Recipe, 1 cup Fresh coconut - grated,Salt - to taste,4 to 5 Shallots,1 kg Tapioca root,1-1/2 cups Hung Curd (Greek Yogurt),2 Green Chillies - chopped, 65, Kerala Recipes, To begin making the Tapioca With Coconut Curd Chutney recipe, firstly peel, cut and wash the tapioca well.Take lots of water in a saucepan and bring it to a boil.
Add salt and add the tapioca pieces.Once tapioca pieces are cooked, drain the water.For the chutney, in a blender add coconut, green chilli and shallots and blend it finely.Add this mixture to sour curd and add salt and mix properly, season it well according to your palate.
Serve the Tapioca With Coconut Curd Chutney as a snack or for a healthy and light breakfast along with Kerala Style Pazham Pori Recipe (Banana Fry) or Kerala Style Appam Recipe (Fermented Rice Pancakes With Coconut)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Yeleena_Thomas/Tapioca_with_Coconut_Curd_Chutney.jpg, 5