anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,sunflower oil,coriander (dhania) leaves,red chilli powder,cloves garlic,onion,chicken,parsley leaves,rajma (large kidney beans),turmeric powder,kasuri methi (dried fenugreek leaves),dried oregano

Persian Chicken Kidney Bean Stew Recipe, 1 cup Rajma (Large Kidney Beans) - soaked overnight,1 cup Coriander (Dhania) Leaves - finely chopped,Salt - to taste,4 cloves Garlic - finely chopped,1 teaspoon Red Chilli powder,1 Onion - finely chopped,1 teaspoon Dried oregano,1/4 teaspoon Turmeric powder (Haldi),1 cup Parsley leaves - finely chopped,Sunflower Oil,300 grams Chicken - cut into medium pieces,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 25, Greek, To begin making the Persian Chicken Kidney Bean Stew Recipe, we will soak the rajma beans overnight.
Pressure cook the rajma, along with a little salt and enough water for about 30 minutes until it is soft and well cooked.Heat a pressure cooker on medium heat with oil, add cloves of garlic and saute till they soften.
Add in chopped onion and saute till they turn translucent and become slightly golden.
Add washed chicken pieces and saute till the pieces are lightly roasted.
Add in chopped parsley, coriander leaves, dried fenugreek leaves, dried oregano, salt to taste, turmeric powder and red chilli powder as well.
Keep sautéing until the leaves wilt.
Add 1 cup of water and pressure cook for around 3 whistles until the chicken is cooked well.
Once done allow the pressure to release naturally.
Stir in the cooked rajma and check the salt and seasonings.
Give the Persian stew a brisk boil and turn off the heat.Transfer the Persian Chicken Kidney Bean Stew into a serving bowl and serve hot.Serve the Persian Chicken Kidney Bean Stew Recipe along with some Mexican Brown Rice and Quinoa and fresh vegetables salad by the side for your Sunday Dinner Meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/July-25/Ghormeh_Sabzi_Chicken_And_Rajma_Bean_Persian_Stew_Recipe-3_1600.jpg, 12
Ingredients: tomato,salt,arhar dal (split toor dal),ginger,green chilli,ghee,cloves garlic,black peppercorns,dry red chilli,coriander (dhania) leaves,coriander (dhania) seeds,onion,cumin seeds (jeera),cinnamon stick (dalchini),poppy seeds,turmeric powder,cloves (laung)

Tuvar Ni Dal Recipe - Parsi Toovar Dal, 1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli,1 tablespoon Coriander (Dhania) Seeds,2 Dry Red Chilli,1 teaspoon Poppy seeds,Salt - to taste,1 teaspoon Cumin seeds (Jeera),4 Whole Black Peppercorns,1 teaspoon Ghee,1 Onion - chopped,1 inch Ginger,1 cup Arhar dal (Split Toor Dal),2 sprig Coriander (Dhania) Leaves,1 tablespoon Ghee,1/2 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),1 Tomato - chopped,1/2 teaspoon Cumin seeds (Jeera),6 cloves Garlic, 30, Parsi Recipes, To begin making Tuvar Ni Dal Recipe, we will first wash and soak the toor dal in a bowl with 2 cups water.
To make the masala In a mixer jar, combine the coriander leaves, green chilli, ginger, garlic, dry red chilies, cumin seeds, coriander seeds, cinnamon stick, cloves, black peppercorns, poppy seeds and grind to a fine paste.
In a pressure cooker, heat ghee on medium heat, add the onion and cook until it turns into a light brown colour.
Next add the tomatoes, cover and cook until mushy.
This will take about 5 minutes.
To this add the freshly ground masala and cook the masala for a good 10 minutes.Finally add the washed and drained toor dal along with a cup of water and close the pressure cooker.
Pressure cook for 4 to 5 whistles and turn off the flame.
Allow the pressure to release naturally.
Open the cooker and transfer the Tuvar Ni Dal into serving bowl.
To make the tadkaIn a tadka pan, heat ghee on low flame, add the cumin seeds and turn off the flame.
Pour the tadka over the dal and serve hot.
Serve piping hot Tuvar Ni Dal along with hot steamed rice or Rotlis along with a side dish of Amrood Ni Kari Recipe (Parsi Style Dry Guava Curry Recipe) for a weekday lunch.
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Ingredients: tomato,salt,ginger,green chilli,mustard oil,asafoetida (hing),brinjal (baingan eggsplant),onion

Bihari Style Baingan Ka Chokha Recipe (Smoked & Spiced Eggplant), 1 Green Chilli - finely chopped,1 Brinjal (Baingan / Eggplant),Salt - to taste,1 Tomato - finely chopped,1 inch Ginger - grated,1 Onion - finely chopped,2 tablespoons Mustard oil,1/4 teaspoon Asafoetida (hing), 40, Bihari, To begin making the Bihari Style Baingan Ka Chokha Recipe, we will first get all the ingredients prepped up as mentioned in the ingredient list.The next step is to roast the eggplant (baingan) over a gas flame.
You can also roast it in the oven.
To roast the baingai using the oven, preheat the oven to 180 C.
Place the brinjal on a baking sheet and place in the preheated oven for about 30 minutes or until the brinjal has started to soften and the outer skin is charred.
When you prick inside with a knife, you can feel that the brinjal has become tender, if not continue to roast until done.To roast the baingai over the gas flame, place the brinjal on the stove top flame, with continuous monitoring, using tongs to turn the brinjal around while it is roasting.
After about 10 minutes you will notice that the brinjal’s skin begins to char and the inside begins to get tender.
To test, when you insert a knife you will feel it is soft and not hard.
If hard continue to roast until done.Once brinjal is roasted allow the brinjal to cool down.
Peel the charred skin of the cooled brinjal and discard the skin.
Coarsely mash the pulp using a fork or mince finely using a knife.Heat mustard oil in a heavy bottomed pan.
Add asafoetida and stir for a few seconds.
Add the onions, ginger, garlic and green chillies and cook for 2-3 minutes until the onions soften.
Add the tomatoes, and cook them until they turn soft.
Finally add the mashed roasted baingan, salt and cook for another 4 minutes until all the flavors are incorporated.
Check the taste and adjust accordingly.Once done, transfer to a serving bowl and serveServe the Bihari Style Baingan Ka Chokha along with Litti or Phulka & Kadhi for lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Bihari_Style_Baingan_Choka_Recipe_Smoked_Mashed_Eggplant-1.jpg, 8
Ingredients: idli dosa batter,salt,coconut,jaggery,rice rava,water,cardamom powder (elaichi),sunflower oil

Chettinad Sweet Paniyaram Recipe, 3 tablespoons Fresh coconut - grated,Water - as required,Salt - to taste,1 cup Idli Dosa Batter,4 tablespoons Rice rava,1 teaspoon Cardamom Powder (Elaichi),1/3 cup Jaggery,Sunflower Oil - as required, 25, Chettinad, To begin making the Chettinad Sweet Paniyaram recipe, take dosa batter in a mixing bowl, add rava, powdered jaggery, coconut, salt, cardamom powder to it.Add required water and mix well with a ladle into thick batter.
Keep aside for 5 minutes and mix again.Add little water if required to adjust the consistency.
Heat paniyaram pan and add oil to all holes.Once hot, pour batter into all the holes and cover cook with a lid in low flame.Once cooked, flip to the other side gently with a spoon and cook until golden.Remove from pan and arrange in a plate.
Serve hot and enjoy.Serve Chettinad Sweet Paniyaram along with a hot cup of Filter coffee for your tea time break.
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Ingredients: baking powder,salt,instant coffee powder,milk,carrot,almond essence (badam essence),vanilla,brown sugar (demerara sugar),eggs flaxseed eggs replacer),cocoa powder,quinoa flour,icing sugar,butter,sunflower oil

Quinoa Chocolate Carrot Cake Recipe, 2 Whole Eggs - or flaxseed egg replacer),Milk - warm,1/2 teaspoon Almond essence (Badam Essence),2 cups Quinoa flour,1 cup Brown Sugar (Demerara Sugar),1/2 cup Cocoa Powder,1 teaspoon Vanilla Extract,2 cups Icing Sugar,1/2 cup Sunflower Oil,2 teaspoon Baking powder,1 pinch Salt,1 cup Carrot (Gajjar) - grated,2 teaspoon Instant Coffee Powder,1/4 cup Butter - melted, 80, Continental, To begin making& Quinoa Chocolate Carrot Cake Recipe, in a stand or hand mixer, whisk together the eggs, oil, vanilla essence and sugar until light and frothy.
This should take about 3 minutes on medium speed.
Keep the egg mixture aside.Meanwhile,& preheat the oven to 180 degree.
Grease the flour dust two 6 inch baking pans with butter and flour.
Keep it aside.In a & mixing bowl, mix the quinoa flour, coffee powder and cocoa powder together.
To this add & the milk and grated carrot and stir together to get rid of lumps.Combine this with the egg mixture and mix well.Divide and spread the batter in the greased pans.
Bake the cakes in preheated& oven for 35-40 minutes until a skewer inserted in the center comes out with a few moist crumbs.
Let its cool completely before you glaze the cake.To make the glaze:To make the glaze, sift 2 cups of powdered sugar and salt.
Keep it aside.
Melt the butter in a saucepan or microwave.
Add the butter to the sugar and stir to combine.
Add a few spoons of warm milk to achieve a dripping consistency.Add a few drops of almond extract for flavor.
Beat until smooth and creamy, adding a little more milk if required.
You can choose the consistency you like by adding milk.
Drizzle the warm glaze over a cold cake and let it flow at its own pace.Your Quinoa Chocolate Carrot Cake Recipe is ready to serve.
Serve a good portion for your breakfast, tea time snack or you can even pack it for your kids snack box.
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Ingredients: tomato,salt,green chilli,coconut,mustard seeds,asafoetida (hing),coriander (dhania) leaves,curry leaves,onion,cumin seeds (jeera),turmeric powder,masoor dal,sunflower oil

Goan Masoorchi Usali Recipe (Black Lentil Stir Fry), 1/2 cup Masoor Dal (Whole),1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Fresh coconut - grated,1 Tomato - finely chopped,1 teaspoon Cumin seeds (Jeera),Asafoetida (hing) - A pinch,1 teaspoon Mustard seeds,2 tablespoons Coriander (Dhania) Leaves - chopped,1 Onion - finely chopped,1 Green Chilli - slit,2 tablespoons Sunflower Oil,1/4 teaspoon Salt - to taste,1 sprig Curry leaves, 45, Goan Recipes, To begin making the Goan Masoorchi Usali recipe, wash and soak masoor for 2 to 3 hours.
After soaking drain, the water.Add the masoor to a pressure cooker along with 2 cups water and pressure cook it for 2 whistles.Wait for the pressure from the cooker to be released.Heat a kadai/wok, add oil.
After oil gets heated, add mustard seeds and let it flutter.Now add cumin seeds and let it crackle.Add curry leaves, asafetida and slit green chili and stir.Now add chopped onion and fry till onion turns pinkish.Add chopped tomato and let it cook till tomato turns soft and mushy.
Now add 1/4 teaspoon salt and mix well.Add turmeric powder and mix.
Now add pressure cooked masoor and mix well.Add grated coconut and again mix.
Let this cook for 5 minutes on low flame.If needed add salt.
Garnish with chopped coriander leaves.
Serve Goan Masoorchi Usali along with Phulkas and Steamed rice for a weekday Goan meal.
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Ingredients: tomato,parangikai pumpkin,coriander (dhania) leaves,asafoetida (hing),jaggery,cloves garlic,carrot,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil,salt,sambar powder,green beans (french beans),mustard seeds,tamarind lemon (ct the juice ),dry red chilli,methi leaves (fenugreek leaves),drumstick,curry leaves,bottle gourd (lauki),mangalorean cucumber

Andhra Style Mukkala Pulusu Recipe-Mixed Vegetable Sambar, 1/2 teaspoon Mustard seeds -,1/4 cup Mangalorean cucumber - cut into small chunks,2 Green Chillies - slit,1 Carrot (Gajjar) - chopped,1/4 cup Bottle gourd (lauki) - cut into small chunks,1 Tomato - diced,1 Drumstick - cut into 2 inch pieces,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1/4 cup Kaddu (Parangikai/ Pumpkin) - cut into small chunks,1 Dry Red Chilli - broken,Turmeric powder (Haldi) - a pinch,Coriander (Dhania) Leaves - as required (chopped),4 cloves Garlic - crushed,12 Curry leaves,10 Shallots,1 teaspoon Sambar Powder - adjustable,50 grams Green beans (French Beans) - chopped,Methi Leaves (Fenugreek Leaves) - a pinch,1 tablespoon Sunflower Oil,Tamarind - big lemon sized (extract the juice in 1 cup water),1-1/2 tablespoon Jaggery,1/4 teaspoon Asafoetida (hing), 30, Andhra, To begin making the Mukkala Pulusu Recipe, firstly heat oil in a heavy bottomed pan over medium heat.
Add mustard seeds, cumin seeds and fenugreek seeds.
Cook them for about 10 seconds.After 10 seconds, add asafoetida, dry red chilli and curry leaves.
Let it sizzle for another 15 seconds.Next, add shallots, green chillies, garlic and sauté for a minute.
Add tomato pieces and a little salt.
Cook till the tomatoes become mushy.Once the tomatoes turn soft, add sambar powder and mix well.
Sauté for 2 minutes.Add the mixed vegetables (drumsticks, pumpkin, bottle gourd, mangalore cucumber, carrot and beans), tamarind pulp, 2 cups of water, jaggery and mix well.
Close the lid of the pressure cooker & cook for 2 whistle.
Turn off the heat & open the lid once the pressure subsides.Give it a mix, garnish with coriander and serve hot.
Serve Mukkala Pulusu along with Steamed Rice, Beetroot Thoran and Elai Vadam for a weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Mukkala_Pulusu_Andhra_Style_Mixed_Vegetable_Sambar.jpg, 22
Ingredients: tomato,coriander (dhania) leaves,paneer,green peas (matar),red chilli powder,ginger garlic paste,onion,coriander powder,eggs,turmeric powder,green chillies,garam masala powder

Spicy Haryana Style Egg Curry Recipe, 3 Green Chillies,2 Tomatoes - pureed,1/2 teaspoon Turmeric powder (Haldi),1/4 cup Coriander (Dhania) Leaves - chopped,1 cup Green peas (Matar),200 grams Paneer (Homemade Cottage Cheese) - chopped,1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,1 Onion - finely chopped,2 teaspoon Coriander Powder (Dhania),2 teaspoon Ginger Garlic Paste,4 Whole Eggs - boiled, 45, Haryana, To begin making the Spicy Haryana Style Egg Curry, firstly prepare all the ingredients required for the curry.In a pan, take a teaspoon of oil and sauté paneer till lightly browned.
Keep aside for cooling.In a heavy bottom Kadai, heat the rest of the oil and add chopped onions, green chilli to the same.
Fry till golden brown in colour.Add ginger-garlic paste and fry for 2 minutes.
Add the tomato puree and fry till it is very well cooked and nicely browned.Add all the dry spices including coriander powder, turmeric powder, red chilli powder apart from garam masala and mix well.Add 1.5 cups of warm water along with peas, bring to a boil and let it simmer for 10-12 minutes till the gravy looks cooked.Add paneer and boiled eggs and simmer further for 2-3 minutes.Add chopped coriander leaves, garam masala, mix, turn off the gas and let it rest for 10 minutes so that it absorbs flavours.Serve Spicy Haryana Style Egg Curry with Whole Wheat Lachha Paratha/ Grated Beetroot Chilli Paratha/ Tawa Paratha to make a nice dinner/ lunch.
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Ingredients: yellow bell pepper (capsicum),salt,red bell pepper (capsicum),penne pasta,red chilli flakes,italian,butter,milk cooled,sweet corn,cheddar cheese,black pepper powder,broccoli florets,wheat flour maida,sunflower oil

Penne Pasta In White Sauce Recipe, 3/4 cup Sweet corn,Italian seasoning - to taste,Salt - to taste,1 Yellow Bell Pepper (Capsicum) - diced,1 cup Broccoli - cut to florets,Red Chilli flakes - to taste,1/2 teaspoon Black pepper powder,1/2 tablespoon Butter,1-1/2 cup Milk - boiled & cooled,1-1/2 tablespoon Butter,1 Red Bell pepper (Capsicum) - diced,2 tablespoon Cheddar cheese - grated,1 teaspoon Sunflower Oil,1 tablespoon Whole Wheat Flour - or maida,1 cup Penne pasta, 30, Italian Recipes, To prepare Penne Pasta In White Sauce Recipe, heat enough water in a saucepan , add salt and oil to it.
Once the water boils add pasta and cook it uncovered until al dente (it is soft but firm) .
Keep stirring in between.Strain the cooked pasta through a colander and reserve 1 cup of the water in which the pasta is cooked.
(this starchy water may be used further to thin the sauce)In a sauce pan melt butter on a low flame and add flour to it.
Roast the flour well for about a minute.Add 1/2 of the boiled and cooled milk slowly, as you stir the flour continuously so that it blends well with the milk without forming lumps.Now stir in remaining milk and allow the sauce to boil and thicken.
Season it with black pepper powder, salt and chilly flakes.
(be careful while adding salt as veggies and pasta also have salt).Lastly add grated cheese, mix well and cook for a while and put off the flame.
The white sauce is ready.
If the sauce appears lumpy and thick, add hot water( we reserved in step 1 )to thin it.
Allow the sauce to simmer until desired consistency is reached.Meanwhile heat butter in another pan and add the boiled sweet corn kernels and other veggies and saute for 1-2 minutes.
Season the veggies with salt and chilly flakes.
Do not over cook the bell peppers and broccoli.
Veggies give a nice crunch to the creamy pasta.Add the sauteed vegetables to the white sauce and stir well.
Lastly add boiled pasta to vegetables and white sauce and stir so that the pasta coats well with the sauce.Serve Penne Pasta In White Sauce Recipe immediately Healthy Fresh Vegetable Salad Bowl with Sour Yogurt Dressing Recipe or any salad of your choice.
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Ingredients: salt,hung curd (greek yogurt),boneless chicken,ginger,eggs,coriander (dhania) leaves,cardamom (elaichi) podsseeds,ajwain (carom seeds),red chilli powder,black peppercorns,onion,garlic,cinnamon stick (dalchini),cloves (laung),mint leaves (pudina),chana dal (bengal gram dal) mins,turmeric powder,green chillies,sunflower oil

Hyderabadi Chicken Shikampuri Kebab Recipe, 2 tablespoons Coriander (Dhania) Leaves - finely chopped,5 Mint Leaves (Pudina) - finely chopped,1-1/2 teaspoon Red Chilli powder,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1/2 cup Hung Curd (Greek Yogurt),2 Cardamom (Elaichi) Pods/Seeds,1 tablespoon Ginger - grated,4 Whole Black Peppercorns,1 Whole Egg - beaten,500 grams Boneless chicken - cut into cubes,1 teaspoon Ajwain (Carom seeds),2 Onion - finely chopped,4 Green Chillies - finely chopped,Sunflower Oil - for shallow frying,1 tablespoon Garlic - minced,1 teaspoon Turmeric powder (Haldi),1/2 cup Chana dal (Bengal Gram Dal) - soaked for 30 mins,4 Cloves (Laung),3 Mint Leaves (Pudina) - chopped, 55, Hyderabadi, To begin making Hyderabadi Chicken Shikampuri Kebab Recipe, firstly heat 1-2 cups of water in a pan and add chicken pieces, chana dal, crushed cardamom, cinnamon stick, cloves, black pepper, shahi jeera, salt, red chili powder, turmeric powder, chopped ginger and garlic.Cover the lid and cook till the chicken is done and the dal is soft cooked.
Discard excess water since more water will ruin it.
 Allow to cool and grind everything together to make a fine paste.Add egg, chopped mint and coriander into the mixture and mix well.
Keep aside.Meanwhile, take a bowl and prepare the filling by mixing the hung curd with finely minced onion, salt, green chili and coriander powder.Pinch a lemon size ball of the kebab paste and flatten it between your palms like a disc.Place a small filling of the hung curd and cover up the filling.Cover from all sides nicely and again flatten it to shape a disc and place on a tray lined with parchment paper.Heat a skillet or shallow frying pan with a little oil.Once the oil is hot, fry in hot oil till browned on a medium heat and flip to brown evenly on the other side too.Transfer the kebabs once shallow fried, on a kitchen napkin to soak excess oil.Serve the Hyderabadi Chicken Shikampuri Kebab Recipe along with dips like Dhaniya Pudina Chutney Recipe (Green Chutney) and other appetizers like Tawa Crispy Pomfret Fry Recipe for your house parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Hyderabadi_Chicken_Shikampuri_Kebab_.jpg, 19
Ingredients: salt,wheat flour,ghee,milk,water,ghee dough,sugar

Kerala Style Whole Wheat Parotta Recipe, Water - Lukewarm,Salt - to taste,Ghee - Melted,1/2 cup Milk,1 tablespoon Ghee - for dough,2 cups Whole Wheat Flour,1/2 teaspoon Sugar, 40, Kerala Recipes, To begin making the Kerala Style Whole Wheat Parotta Recipe , in a mixing bowl add the flour, 1 tablespoon ghee, milk, sugar, salt and sufficient lukewarm water and make a hard dough.Cover it and keep it aside for 15-20 minutes.Divide the dough into equal portions and roll them into balls.Apply some oil on the balls and cover it.
Keep it aside for another 5 to 10 minutes.Spread a little oil or ghee on the table top.
Place ball on it and roll it with the help of a rolling pin into thin sheet.Now apply some ghee or oil on the rolled sheet and dust it with the little refined flour.Make small pleats and roll into a round ball.
Do the same with the remaining balls.
Cover it and leave it aside for 5 minutes.Now take the rested balls and roll like chapati.Heat non-sticky tawa and place the rolled chapati on it.Drizzle little ghee or oil and cook it from both sides until lightly brown and crisp.Serve the Kerala Style Whole Wheat Parotta Recipe with Kappa stew or Kerala Kadala Curry Recipe (Spicy Chickpeas in Coconut Curry) to enjoy your meal.
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Ingredients: tomato,salt,cumin powder (jeera),paprika powder,saffron strands,cloves garlic,virgin olive oil,parsley leaves,lemon,coriander (dhania) leaves,onion,basa fish salmon white firm fleshed fish ( fillet),black pepper powder,black olives

Moroccan Baked Fish Recipe, 1/4 cup Extra Virgin Olive Oil,2 Onions - julienned,4 cloves Garlic - crushed,1 teaspoon Cumin powder (Jeera),1/4 cup Black olives - sliced and pitted,2 teaspoons Paprika powder,500 grams Basa fish - salmon or any white firm fleshed fish (1 fillet),1/2 teaspoon Salt,4 sprig Parsley leaves,1 Lemon - juiced,1/2 cup Homemade tomato puree,4 sprig Coriander (Dhania) Leaves - finely chopped,1 pinch Saffron strands,1 teaspoon Black pepper powder, 65, Dinner, To begin making the Moroccan Baked Fish Recipe,combine garlic, parsley, cilantro, cumin powder, paprika and saffron, lemon juice and tomato puree, salt, pepper powder and half the olive oil in a large bowl.Add the fish fillet to the bowl and coat the fish well with the marinade.Cover and marinate in the fridge for 2 hours.Into a preheated pan add some olive oil, onions and saute till the onions turn translucent.
Once done add the sliced olives and saute for a few seconds.
Turn off the heat and keep aside.
Preheat the oven at 200 C for 5 Minutes.
Spread the roasted onions in a baking dish.
Arrange the marinated fish fillets over the roasted onions.Bake it for 25 Minutes until the fish is cooked through.While serving, take a plate and place a piece of Moroccan Baked Fish and drizzle a little of the gravy released into the pan on top.Serve Moroccan Baked Fish on its own with a glass of wine and some Rustic Rosemary Garlic Zucchini Bread Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/rakshak/Moroccan_Baked_Fish.jpg, 14