anandhuvasudev/southindiandish huggingface dataset:
Ingredients: wheat tawa paratha large sizes rolls,lettuce leaves,red bell pepper (capsicum),paneer,del monte tandoori mayo,onion

Paneer Frankie Recipe - Delicious Kid Friendly Snack, 4 tablespoons Del Monte Tandoori Mayo,4 Whole Wheat Tawa Paratha - made into round large sizes for rolls,1 Red Bell pepper (Capsicum) - thinly sliced,200 grams Paneer (Homemade Cottage Cheese) - cut into strips,4 Lettuce leaves,1 Onion - thinly sliced, 40, Indian, To begin making the Healthy Paneer Frankie (Rolls) Recipe prep all the ingredients and keep them ready.Make the whole wheat paratha according to the Tawa Paratha Recipe; cook the parathas in ghee or oil and keep aside.Heat oil in a saucepan over medium heat; add the red capsicum and onion and roast them well till it soft and tender.
Once the capsicum and onion are tender, add the cut paneer pieces, the Del Monte Tandoori Mayo and toss until well coated.
Avoid over cooking the paneer at this stage as it can make the paneer rubbery.Spread the aluminium foil on the flat surface and place the tawa paratha over it.
Next, place the lettuce evenly over the paratha, add spoon two tablespoons of the paneer filling over one side of the frankie.
Roll the paneer frankie tightly till the other end.Fold the ends of the paneer frankie to pack it tightly in the aluminum foil on all sides.
This is a great way to carry a frankie to picnics or a party.
All you have to do later is to warm it in the oven at 200 C for 5 minutes and then cut it in the center and serve.Serve the Paneer Frankie (Rolls) Recipe along with a glass of Indian Spiced Buttermilk as an after school snack or even for a saturday afternoon kids party with their friends., https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/DelMonte-KidsRecipes/Healthy_Paneer_Frankie_Rolls_Recipe_-_Kids_Recipes_Made_With_Del_Monte_-1.jpg, 6
Ingredients: tomato,salt,spring onion greens,coriander (dhania) leaves,cloves garlic,lemon large limes,jalapenos,cucumbers,black peppercorns cracked,red onion

Chunky Cucumber Salsa Recipe, 2 Pickled Jalapenos - chopped,1/2 teaspoon Whole Black Peppercorns - freshly cracked,Salt - to taste,1 Tomato - cut into chunks,Lemon juice - of 2 large limes,2 cloves Garlic - minced,2-3 Spring Onion Greens - for garnish (optional),3 Cucumbers - washed,1 Red onion - diced,Coriander (Dhania) Leaves - one bunch, 45, Mexican, To begin making the Chunky Cucumber Salsa, lay the cucumbers on a flat wooden surface or working space.Use a rolling pin and bash the cucumber into bite size chunks.
Alternatively, use a wooden mortar pestle to roughly break the cucumbers down to chunks.In a bowl toss together the cucumber chunks, tomato, onion, garlic and coriander leaves.Add the jalapenos, black pepper, salt, lime juice and toss again.Garnish with spring onion leaves.
Chill for half an hour and then serve.Serve the Chunky Cucumber Salsa with Chips made of Homemade Tortillas or as an accompaniment to Mexican Brown Rice and Quinoa Casserole or Vegetarian Bean & Cheese Enchiladas., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Chunky_Cucumber_Salsa.jpg, 10
Ingredients: salt,tomato paste,macaroni pasta,fennel seeds (saunf),coriander (dhania) leaves,ginger garlic paste,dry red chillies,onion,chicken,turmeric powder,green chillies,garam masala powder,sunflower oil

Chicken Tomato Macaroni Recipe- Pasta with Indian Masalas, 2 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Garam masala powder,1 Onion - finely chopped,100 grams Tomato - paste,1 teaspoon Fennel seeds (Saunf),5-8 Green Chillies - finely chopped,Sunflower Oil - to cook,1 tablespoon Ginger Garlic Paste,750 grams Chicken - cut into small pieces,2 tablespoons Sunflower Oil,8 Dry Red Chillies,400 grams Macaroni pasta,1 tablespoon Coriander (Dhania) Leaves - chopped, 100, Fusion, To begin making Chicken Tomato Macaroni Recipe, keep all the ingredients ready.
To make the marinade for the Chicken Tomato Macaroni Recipe in a mixer-jar combine, dried red chillies, green chillies, fennel seeds, turmeric powder, and salt and grind to a coarse paste.
Transfer this marinade to a mixing bowl, add the chicken pieces and coat it well.
Set aside.
Heat oil in a pan on medium heat and stir fry the chicken pieces for about 10 minutes until the chicken is well cooked.
We will then cook the macaroni pasta along with salt in boiling water until al dente.Once the pasta is cooked, drain it from the hot water and run it under cold water immediately to stop the process of cooking.Drain the pasta from its water and drizzle a bit of olive oil to prevent it from sticking to each other.
Keep the pasta aside.Heat oil in a pan, on medium heat, add onion and sautè till transparent.
This will take about two minutes.
 Add in the green chillies and ginger garlic paste and sautè till the raw smell goes away.Next add in the tomato paste, salt, garam masala and give it a good mix.
 Cover & cook for 5 minutes.
Turn the flame to low.
Now add the cooked macaroni pasta and chicken and mix well.
Cover the Chicken Macaroni Pasta for another 2 minutes.Finally, add coriander leaves and mix.
Serve Chicken Tomato Macaroni along with Garlic Bread With Herb Butter Recipe and  Minestrone Soup for a weeknight dinner with your family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaharban/chicken_tomato_macaroni_recipe.jpg, 13
Ingredients: tomato,salt,red bell pepper (capsicum),mustard seeds,cloves garlic,pearl onion (sambar onion),white urad dal (split),dry red chillies,curry leaves,sunflower oil

Red Capsicum Chutney Recipe - Red Bell Pepper Chutney, 4 Red Bell pepper (Capsicum) - roughly chopped,1 teaspoon White Urad Dal (Split),4 Dry Red Chillies,1/2 teaspoon Mustard seeds,Salt - to taste,1 tablespoon Sunflower Oil,4 cloves Garlic - chopped,1/2 cup Pearl onions (Sambar Onions) - quartered,1 sprig Curry leaves,1 Tomato - roughly chopped,2 Dry Red Chillies - broken, 25, South Indian Recipes, To begin making the Red Capsicum Chutney Recipe , fist prep all the ingredients and keep them ready.Heat oil over medium heat in a saute pan; add the red chillies, onion, garlic and capsicum and saute until onions are transparent and the bell peppers have softened.
You can sprinkle some salt and cover the pan, so the bell peppers sweat a little and cook faster.
Once done, turn off the heat and allow the red capsicum chutney mixture to cool.Once cooled add the red capsicum chutney mixture to a mixer grinder and grind to a make smooth paste.
Check the salt level and adjust to suit your taste.
Transfer the red capsicum chutney into a bowl and keep aside.
Our next step is to make the seasoning for the Red Capsicum Chutney.Heat a tablespoon of oil in a pan, add mustard seeds and urad dal and allow the mustard seeds to crackle and the dal to turn golden brown.
Once the dal has turned golden brown, add the red chilli and the curry leaves, stir for a few seconds and turn off the heat.Add the seasoning to Red Capsicum Chutney and serve.
Serve the Red Capsicum Chutney with Ragi Idli and Mixed Vegetable Sambar for a wholesome breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Red_Capsicum_Chutney_Recipe_Video_3_1600.jpg, 10
Ingredients: turmeric powder,salt per,coconut,curry leaves break,asafoetida,mustard,onion,oil,beetroot,green chillies,cumin seeds,white urad dal

Beetroot Poriyal (Recipe In Hindi), 2 beetroot - cut into small pieces, 1 tablespoon coconut - Tighten, 2 green chillies - finely chopped, 1 teaspoon white urad dal, 1/2 teaspoon mustard, 1/4 teaspoon asafoetida, Salt - As per taste, 1/2 teaspoon cumin seeds, 1/2 cup small onion - finely chopped, 4 curry leaves - break, Oil - As per use, 1/4 teaspoon turmeric powder , 40, South Indian Recipes, To make the beetroot poriel, first steam the beetroot.
In a pressure cooker, add beetroot, salt and 2 tablespoons of water.
Cover the cooker and cook till it comes to 2 cities.
After coming to the city, keep the cooker under water and remove the pressure.
Keep it aside.
Now heat the takal in a pan, add mustard seeds, cumin seeds, urad dal and curry leaves.
Cook until lentils turn golden.
Now add onions, green chilies and cook it.
After 3 to 4 minutes add asafoetida, turmeric powder, beetroot, salt and cook for 2 minutes.
After cooking, turn off the gas and garnish with coconut.
Serve the beetroot poriyal with kirai sambar and rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/South-Indian-Beetroot-Poriyal-Vegetable-with-Coconut-4952-2.jpg, 12
Ingredients: salt,coconut,mustard seeds,red chilli powder,water,cloves garlic,jackfruit ripe (kathal),curry leaves,dry red chillies,cumin seeds (jeera),coconut oil,black pepper powder,turmeric powder

Chakka Erissery Recipe - Kerala Style Coconut Laced Jackfruit Sabzi, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/2 cup Fresh coconut - pieces,1 teaspoon Red Chilli powder,1/2 teaspoon Black pepper powder,1/2 cup Fresh coconut - grated,1 teaspoon Mustard seeds,1 cup Water,2 Dry Red Chillies,3 teaspoon Coconut Oil,300 grams Jackfruit Ripe (Kathal) - chopped coarsely,1 sprig Curry leaves,6 cloves Garlic, 30, Kerala Recipes, To begin making Chakka Erissery Recipe, let us first cut the raw jackfruit.
In order to do that we have to first, grease our hands and the knife that we are going to use, with some oil.This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free.
Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit.Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted water.Place the jackfruit in a pressure cooker with 1/4 cup of water and turmeric powder, red chilli powder, pepper powder and salt.Pressure cook for 1 whistle and turn off the heat.Allow the pressure to release naturally.
In a mixer grinder, combine the grated coconut, and cumin seeds into a fine smooth paste along with some water.
Once the pressure from the pressure cooker has released naturally, open the lid, add the coconut masala and return to flame.Cook on medium low heat for 3-4 minutes with no lid on, stirring continuously so that it does not get burnt down.
turn off the flame.Heat coconut oil in a tadka pan on low heat.
Once the oil is hot, add mustard seeds, when they splutter, add garlic, dry red chillies, curry leaves and coconut pieces and fry  for 2-3 minutes and turn off the in a few seconds.
Add this tadka to the Chakka Erissery.
Serve Chakka Erissery Recipe along with hot Steamed Rice Recipe, Kerala Style Pulissery Recipe (Mor Kuzhambu), Kerala Style Pazham Pori Recipe (Banana Fry)to make it a complete meal.If you are looking for an Indian Diabetic meal, serve this Chakka Erissery Recipe along with Masala Jowar Bhakri Recipe, Horsegram Dal Recipe and Spinach And Millet Pulav Recipe for a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/chakka_erriseri_recipe.JPG, 13
Ingredients: salt,chana dal (bengal gram dal),potato (aloo) skin,tamarind water,bottle gourd (lauki) cubes,mustard seeds,asafoetida (hing),jaggery,red chilli powder,drumstick stick,pearl onion (sambar onion),coriander (dhania) seeds,dry red chillies,methi seeds (fenugreek seeds),white urad dal (split),cumin seeds (jeera),curry leaves,turmeric powder,green chillies

Andhra Style Mukkala Pulusu Recipe-Sweet Tangy Vegetable Stew, 1 teaspoon White Urad Dal (Split),1 tablespoon Coriander (Dhania) Seeds,1 Potato (Aloo) - skin peeled and chopped into cubes,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 cup Tamarind Water,2 Green Chillies - slit,1 Drumstick - cut into 1 inch stick,1 tablespoon White Urad Dal (Split),1 teaspoon Mustard seeds,1 teaspoon Red Chilli powder,1 cup Bottle gourd (lauki) - chopped into small cubes,2 Dry Red Chillies,1 tablespoon Jaggery,1 tablespoon Chana dal (Bengal Gram Dal),1 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves,1 pinch Asafoetida (hing),1 cup Pearl onions (Sambar Onions) - chopped, 30, Andhra, To begin making the Andhra Style Mukkala Pulusu, keep the vegetables ready, Heat a flat skillet with oil.Add the chana dal, urad dal, coriander seeds, dry red chillies, fenugreek seeds, cumin seeds and fry them till they become light brown and a wonderful aroma comes out.Cool it down and add little water and grind it into a smooth creamy paste and keep it aside.Take a pressure cooker with oil, add onion and saute till they turn translucent.
Add in green chillies and saute for 10 seconds.
Add in vegetables, potato, drumstick and bottle.
Sprinkle with turmeric powder and give it a mix.
Add in ground paste, jaggery, tamarind water and salt.
Add about 1 cup water and pressure cook for about 2 whistle.Once done, switch off the heat, allow the pressure to release by itself.
Heat a small pan for tempering, add oil, once it gets hot add mustard seeds and allow it to splutter and add the curry leaves and hing.
Leave it again for 10 more seconds.Add urad dal and chilli powder and pour it over the Andhra Style Mukkala Pulusu and serve.
Serve the Andhra Style Mukkala Pulusu with hot steamed rice, Karnataka Style Sorakkai Palya and finish it off with a cup of Gajar Ka Halwa for your sunday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Andhra_Style_Mukkala_Pulusu_Recipe_Sweet_Tangy_Vegetable_Stew.jpg, 19
Ingredients: salt,cumin powder (jeera),ginger,coconut,fennel seeds (saunf),red chilli flakes ground,prawns deveined,cloves garlic,curry leaves,coriander (dhania) seeds,onion,curry powder,lemon,black pepper powder,coconut milk,turmeric powder,sunflower oil

Srilankan Prawn Curry Recipe, 3 tablespoons Fresh coconut - grated,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),2 tablespoons Coriander (Dhania) Seeds,1 inch Ginger - minced,Salt - to taste,1 teaspoon Red Chilli flakes - ground,1 teaspoon Lemon juice,3 tablespoons Sunflower Oil,6 Curry leaves - for garnish,50 ml Coconut milk - thick,1 Onion - finely chopped,500 grams Prawns - cleaned and deveined,1 teaspoon Fennel seeds (Saunf),3 cloves Garlic - minced,1/2 teaspoon Curry powder,1 teaspoon Black pepper powder, 45, Sri Lankan, To begin making the Srilankan Prawn Curry recipe, clean and devein all the prawns removing the head, tail and remove shell.
To devein the prawns, make a long slit from the head of the prawn to the middle of its spine and pull out the black vein.In a bowl marinate the prawns with lime juice and a pinch of salt, while we cook the spice mixture.To prepare the coconut spice mixture, take a frying pan, add grated fresh coconut (or dessicated coconut depending on whichever you are using), fennel seeds and whole coriander seeds and dry roast over low heat, until coconut turns golden brown and starts giving out a lovely, sweet coconut smell.
This usually takes a minute.Remove from heat and allow to cool.
To the cooled mixture, add pepper powder, turmeric powder, cumin powder, curry powder, turmeric powder, red chilli flakes and grind to a coarse paste with two tablespoons of water.
Set aside.Heat oil in a frying pan over medium heat.
Add chopped onion and fry until golden brown.Add minced ginger and garlic to the onion, stir for a minute.Add ground coconut spice mixture and stir for 2 minutes.
Add 50ml of water and allow it to reduce completely.
This will help to cook the spice mixture and remove the raw smell.
Add salt as per your taste keeping in mind that we have marinated the prawns with a pinch of salt already.Do not burn spices, so keep stirring constantly and cook on low flame.
When the spice mixture has thickened, add the prawns marinated in salt and lime juice.
Cook for 3 minutes.Add thick coconut milk, stir well and cook on low heat until slightly thickened and oil starts floating on top.
Add curry leaves, stir to incorporate and coat the prawns in the gravy, remove from fire.Serve Srilankan Prawn Curry with Steamed Rice for your weekday meal.
You can also serve some Kachumber Salad with it to complete your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/foodiemomskitchen-gmail.com/Srilankan_Prawn_Curry.jpg, 17
Ingredients: turmeric powder,potato,salt,brinjal,red chilli powder,peanuts,curry leaves,ginger garlic paste,coriander,onion,oil,cauliflower,coriander powder,rice flour,coriander seeds,green chillies,large sesame (white),gram flour

Pakodi Koora Recipe - Pakodi Koora (Recipe In Hindi),  oil - as per use, 1/2 cup potato - chopped, 1 / 2 teaspoon turmeric powder, 1/2 onion - finely chopped, 2 + 2 large Tablespoon sesame (white), 2 tablespoons rice flour, 3 green chillies - cut, 3 sprigs of coriander - chopped, 1/2 cup gram flour, 2 teaspoons ginger garlic paste,1/3 cup brinjal - chopped, 1/2 tablespoon coriander seeds, salt - as per taste, 2 tablespoons peanuts, curry leaves - as per use, 1/2 cup cauliflower - chopped, 1 + 1 teaspoon red chilli powder, 1 tablespoon coriander powder, 60, Indian, To make Pakodi Kura, first heat the oil in a pan.
Now in a bowl add potatoes, cabbage, brinjals, onions, gram flour, rice flour, curry leaves, coriander leaves, sesame seeds, red chilli powder and salt.
Add some water and make a mixture of pakodi.
Now heat oil in a pan.
Add the pakoris one by one and cook till it turns golden.
Now put sesame and peanuts in a pan and roast it.
After it is roasted, put it in the mixer grinder with some water and make a paste.
Keep it aside.
Now heat oil in a pan.
Add curry leaves, onion, salt and garlic ginger paste to it.
Cook onion until it becomes soft.
Now add sesame and peanut paste and keep stirring.
Add 3/4 cup water and mix.
Now add 3/4 cup water and mix it.
After 1 minute, add turmeric powder, coriander powder, red chili powder, pakodi and cook it for 3 to 5 minutes.
Garnish with green coriander after cooking and serve.
You can serve Pakodi Kura with rice or Lacha Paratha for the day's dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Pakodi_koora.jpg, 18
Ingredients: salt,eggs,milk,red chilli powder,red chilli flakes,dry ginger powder,garlic powder,basa fish finger length,black pepper powder,dried oregano,flour (maida),wheat bread crumbs,cinnamon powder (dalchini)

Peri Peri Fish Fingers Recipe, 1 tablespoon Red Chilli powder,1 tablespoon Black pepper powder,1 teaspoon Dry ginger powder,1/4 cup Whole Wheat Bread crumbs,1/4 cup Milk,1 tablespoon Garlic powder,1 tablespoon Red Chilli flakes - crushed,1 Whole Egg,1 teaspoon Dried oregano,1 tablespoon Salt,1/2 cup All Purpose Flour (Maida),2 Basa fish - cut into finger length size,1/4 teaspoon Cinnamon Powder (Dalchini), 35, Continental, To begin making the Peri Peri Fish Fingers Recipe, pat dry the fish to remove any excess water.
In a small plate, add flour, salt and pepper and mix it well.
In another bowl break an egg and add milk and whisk well.
Also keep the bread crumbs ready in a separate plate.Heat a kadai/heavy bottomed pan with enough oil to fry.
Add the fish on to a seasoned flour and coat them well.
Dust out any excess flour.Dip the fish into the egg mixture and then finally crumb coat it completely and shake off the excess.Drop the fish finger slowly and carefully into the hot oil.
Do the same for the rest.
After 2 minutes flip it over.
Cook until the fish fingers turn golden brown.Drain them out and place them in a paper napkin to remove any excess oil.To make the peri peri masala powder mix all the spice including red chilli powder, red chilli flakes, garlic powder, dry ginger powder, cinnamon powder and dried oregano into a bowl.
Sprinkle them over the fish finger and toss well till it is evenly coated.Serve the Peri Peri Fish Fingers Recipe along with a Cottage Cheese Dip or Roasted Tomato Pasta Sauce or a salad by the side to enjoy your starters., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Peri_Peri_Fish_Fingers_Recipe_.jpg, 13
Ingredients: turmeric powder,green chilli,asafoetida,red chilli powder,green beans,coriander powder,oil salt,cumin seeds

 Green Beans Fry (Recipe In Hindi),  1 teaspoon red chilli powder, 1 teaspoon coriander powder, oil - Salt according to use, 1 green chili - finely chopped, 1/4 teaspoon asafoetida, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin seeds,250 grams green beans, 40, Indian, To make green pod vegetable, first wash and cut the pods.
Now heat oil in a pan and add asafetida and cumin seeds.
Cook for 15 to 20 seconds.
After 15 to 20 seconds, add green chilies and pods to it.
Add salt and turmeric powder, mix and let it cook for 3 to 5 minutes.
After that, cover the pan and cook until the pod softens.
After softening, add red chili powder and coriander powder.
Cover the pan again and let it cook for 2 minutes.
Bitch kept stirring in the bich so that the pod does not burn.
After cooking, turn off the gas and serve hot.
Serve green bean curry with punchy lentils, tadka raita and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Green_Beans_Fry.jpg, 8
Ingredients: salt,tahini,cumin powder (jeera),red chillies,coriander (dhania) leaves,cloves garlic,carrot,virgin olive oil,kabuli chana (white chickpeas),lemon,green bell pepper (capsicum)

Roasted Carrot & Green Pepper Hummus Recipe, 1 teaspoon Cumin powder (Jeera),1/4 cup Tahini,1 Green Bell Pepper (Capsicum) - diced,Salt - to taste,2 Carrots (Gajjar) - diced,3 tablespoons Coriander (Dhania) Leaves - fresh,2 cloves Garlic - crushed,1 cup Kabuli Chana (White Chickpeas) - cooked,1/2 teaspoon Fresh Red chillies,1/4 cup Extra Virgin Olive Oil,4 tablespoons Lemon juice, 40, Middle Eastern, To begin making the Roasted Carrot & Green Pepper Hummus Recipe, we will first begin by roasted the carrots and peppers.Heat a teaspoon of olive oil in a wok; add the whole cloves of garlic, the carrots and bell peppers.
Sprinkle some salt and stir fry on medium high heat until the carrots and bell peppers have roasted and have are partially cooked.Once they are roasted, we are ready to blend them along with the chickpeas.Into the blender or a food processor, add the cooked chickpeas, the roasted carrots and peppers and the remaining ingredients.
Blend to make a smooth puree by adding just a little water.
While the hummus is processing, gradually add in the olive oil through the processors spout until well combined.
Check the salt and seasoning levels and adjust to suit your taste.
If you added any seasoning, blend to combine it easily.Transfer the Roasted Carrots & Pepper Hummus into a serving bowl.
Stir in the chopped coriander leaves and serve.
Refrigerate the Roasted Red Pepper Hummus for a couple of hours before serving.The hummus can be refrigerated in an airtight container for about 4 to 5 days and used as desired.Serve the Roasted Carrot & Green Pepper Hummus with Spinach Falafels and Homemade Pita Bread., https://www.archanaskitchen.com/images/archanaskitchen/World_Dips/roasted_Carrot_green_pepper_hummus_recipe_party_dips.jpg, 11