anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,amchur (dry mango powder),chaat masala powder,coriander (dhania) leaves,onion,lemon,cucumber,black eyed beans (lobia),green chillies

Chatpata Lobia Chaat Recipe - Healthy Black Eyed Bean Snack, 2 cups Black Eyed Beans (Lobia) - soaked for 4 hours,1 Cucumber - finely chopped,3 sprig Coriander (Dhania) Leaves - finely chopped,Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),2 Onions - finely chopped,2 teaspoons Chaat Masala Powder,1/2 tablespoon Lemon juice,2 Tomatoes - finely chopped,3 Green Chillies - finely chopped, 20, North Indian Recipes, To begin making Chatpata Lobia Chaat Recipe, soak the black eyed beans for 4 hours.Pressure cook the lobia along with a little salt for about 25 to 30 minutes and keep aside.
Click here to know How To Cook Legumes in a Pressure Cooker.In a Salad Mixing Bowl, add boiled and cooled lobia/ black eyed beans.
Make sure that the lobia are drained and no additional water is present.
Add chopped onion, tomato, and cucumber to it.Season the Lobia Chaat with chopped green chilies, freshly chopped coriander leaves, chaat masala, dry mango power and lemon juice.
Add salt to taste.Finally toss the Lobia Chaat well.
Adjust the salt and chaat masala to suit your taste.
You can make the Lobia Chaat spicier by adding more chopped green chilies and serve chilled.Serve the Lobia Chaat as an a healthy snack or even as an appetizer for parties along with Mixed Vegetable Pulao Recipe, Paneer Jalfrezi Recipe, Mint And Pomegranate Raita Recipe and Boondi Ki Kheer Recipe, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Lobia_Chaat_Recipe_Black_Eyed_Beans_Chaat-2.jpg, 10
Ingredients: tomato,salt,rice,oil ghee ( make dosa),water,fenugreek seeds,white urad dal (split),soda

Tomato Dosa Recipe,  oil - or ghee ( To make dosa), 1/4 teaspoon fenugreek seeds, water - as per use, 1/4 cup white urad dal (split), 1/2 teaspoon cooking soda, salt - as per taste,1 cup rice, 3 tomatoes, 285, South Indian Recipes, To make tomato dosa, first wash the rice, fenugreek seeds and urad dal separately.
Then soak them all separately for 3 to 4 hours.
After 3 to 4 hours, remove water from rice, fenugreek seeds and urad dal and grind it.
Add some water to the bitches.
Now add chopped tomatoes and grind it a little longer.
After grinding it well, take it out in a bowl.
Add salt and cooking soda to it and mix.
Keep it aside for 10 minutes.
Now heat a griddle and pour oil or ghee on it and spread it on the entire pan.
Now put a spoon batter in the middle and spread it in round shape.
Pour some more oil or ghee over it and let the dosa cook.
After cooking from one side, keep it and cook from the other side too.
Serve hot after cooking.
Serve tomato dosa with coconut chutney and filter coffee for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Instant_Tomato_Dosa.jpg, 8
Ingredients: cashew nuts,salt,sunflower oil,rice,mustard seeds,coconut,asafoetida (hing),ghee,dry red chilli,curry leaves,coriander (dhania) leaves,white urad dal

Thengai Saadam (Spiced Coconut Rice) Recipe, 1/2 teaspoon Mustard seeds,2 sprig Coriander (Dhania) Leaves - for garnish,Salt - to taste,1 teaspoon Ghee,Asafoetida (hing) - A pinch,1/2 cup Fresh coconut - grated,1 cup Rice,2 Dry Red Chilli - broken,7 Cashew nuts,1 teaspoon White Urad Dal (Whole),6 Curry leaves,2 tablespoon Sunflower Oil, 40, South Indian Recipes, To begin making Thengai Saadam (Spiced Coconut Rice), wash and cook the rice.Spread the cooked rice on a plate and fluff up a bit.Tip: It helps if you have cooked rice made ahead – the cooled rice works wonderfully well.
In a pan, add oil & the ghee and splutter mustard, hing, urad dal, broken chillies, cashews, curry leaves and fry till cashews turn golden brown.
Turn the flame to low and add the grated coconut till the oil leaves the coconut and the mixture turns aromatic.
Turn off the stove.
Add salt and cool.
Now add the cooled and fluffed rice to the pan.Mix well and enjoy a bowl of Thengai Saadam (Spiced Coconut Rice) with curd or kurma.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Kalyani_Srinath/Thengai_Saadam_Spiced_Coconut_Rice.jpg, 12
Ingredients: salt,ginger,arhar dal (split toor dal),tamarind water,mustard seeds,brinjal (baingan eggsplant),coconut,jaggery,curry leaves,white urad dal (split),coriander (dhania) seeds,dry red chillies,black pepper powder,boiled peanuts,turmeric powder,chana dal (bengal gram dal),sunflower oil

Kathirikai Paruppu Kootu Recipe, 1 teaspoon White Urad Dal (Split),Sunflower Oil,1/4 cup Fresh coconut,2 teaspoon Coriander (Dhania) Seeds,1 inch Ginger - chopped,4 tablespoon Boiled Peanuts,Salt - to taste,4 Small Brinjal (Baingan / Eggplant) - cut into quarters,2 teaspoon Black pepper powder,1 cup Tamarind Water,1 teaspoon Mustard seeds,1 teaspoon Chana dal (Bengal Gram Dal),2 Dry Red Chillies,1 teaspoon Jaggery,1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves,1/2 cup Arhar dal (Split Toor Dal), 40, Tamil Nadu, To begin making the Kathirikai Paruppu Kootu Recipe, heat a skillet with oil, add coriander seeds, urad dal and chana dal and allow it sizzle for few seconds.Add peppercorns, dry red chillies and coconut and keep frying them until the coconut turn light brown.Once done, allow it to cool down and grind it into a smooth paste by adding some water while grinding.Heat a pressure cooker with oil, add mustard seeds and curry leaves and allow it crackle for few seconds.Add brinjal and sprinkle with salt and turmeric powder and saute for 2 minutes.
Add tamarind water and jaggery and allow the brinjal to cook for at least 5 minutes.Add ground paste later along with whole peanuts and soaked toor dal, add salt to taste, cover it with the lid and pressure cook for 3 whistles.Allow the pressure to release naturally, open the cooker, and transfer to a serving platter.
Serve the Kathirikai Paruppu Kootu Recipe along with Moong Dal Rasam/Pesara Pappu Charu, steamed rice and Carrot Poriyal Recipe to make it a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Kathrikai_Paruppu_Kootu_Recipe_.jpg, 17
Ingredients: assam tea leaves,salt,ginger,cardamom (elaichi) podsseeds,pistachios,marie biscuit,milk,dark chocolate (%),water,black peppercorns,dried rose,bourbon,cinnamon stick (dalchini),almond meal (badam powder),condensed milk,custard powder,cloves (laung),butter

Masala Chai Kulfi Recipe With Bourbon Chocolate Syrup, 10 Marie Biscuit,Salt - as required,100 grams Dark chocolate - (70%),1/2 inch Ginger - grated,1/2 cup Milk - warm,2 Cardamom (Elaichi) Pods/Seeds,4 Whole Black Peppercorns,2 tablespoon Almond Meal (Badam Powder),50 grams Fresh cream,2 tablespoons Custard powder,Bourbon - as per your taste,1-1/2 teaspoons Assam tea leaves,2 Cloves (Laung),2 cups Milk,200 grams Condensed Milk,1 inch Butter,2 cups Water,1/4 cup Pistachios - chopped,1/2 teaspoon Dried rose petals,1/2 inch Cinnamon Stick (Dalchini), 545, Indian, To begin making the Masala Chai Kulfi, we proceed by making the masala chai first.In a pestle and mortar or a mixer grinder, blend the cardamom, cinnamon stick, black peppercorns, cloves and ginger to a fine powder.Place water in a saucepan, bring it to a boil and add the spices.
Add the tea leaves, bring to a boil and simmer for 1 min.
Now add add sugar and milk as per taste.
Stir to combine and turn off the heat.Strain into a container and let the masala chai cool completely.To make the kulfi, add the  milk and custard powder to a saucepan.
Place the milk on medium heat  and keep stirring continuously until the milk thickens to form a custard like consistency.
Add the masala chai mixture to the kulfi mixture and keep stirring.Once the milk has reached a custard like consistency, add the pistachios and allow it to cool completely.Once the masala chai kulfi mixture has cooled, stir in the condensed milk and combine well till you get a creamy kulfi mixture.
Pour the masala chai kulfi into molds and freeze for at least 12 to 15 hours.To make the biscuit crumble, powder the Marie biscuits with a rolling pin.
Mix the almond meal to it.
Add butter to the mixture so it has a sand like texture.Bake at 180 C for 10 mins till the mixture is golden brown in colour .Remove from the oven and cool before serving.For the sauce, melt the chocolate in a pan by double boiling method.
If not, you can melt the chocolate in a microwave.
Just ensure you stir the chocolate every 20 seconds to keep it from burning.Remove from flame and add the cream and bourbon, a dash of salt and mix thoroughly.
Keep in the fridge to cool completely.To serve the Masala Chai Kulfi, on a plate lay down the biscuit and place the kulfis on top of them.
Add a drizzle of chocolate sauce on top of Masala Chai Kulfi and some chopped pistachio and enjoy.Serve Masala Chai Kulfi Recipe With Bourbon Chocolate Syrup after a meal of Aloo Matar Sabzi , Ajwain Puri and Boondi Raita Recipe Spiced With Black Salt., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swayampurna_Mishra/masala_chai_kulfis.jpg, 18
Ingredients: can bamboo (store bought),salt,rice vermicelli noodles (thin),ginger,corn flour,tofu cubes,sesame (gingelly) oil,soy sauce,cloves garlic,baby corn,onion,canola oil,black pepper powder,mixed vegetables broccoli florets

Buddha's Delight Recipe (Thin Rice Noodles With Vegetables), 2 teaspoons Corn flour,1 tablespoon Canola Oil,6 Baby corn - sliced into half,2 cloves Garlic - minced,1 tablespoon Ginger - grated,1 cup Rice Vermicelli Noodles (Thin),Salt - as needed,1 can Bamboo shots - sliced and drained (store bought),250 grams Tofu - cut into 1.5 inch cubes,1/4 cup Onions - sliced,2 teaspoon Honey,2 cups Mixed vegetables - broccoli florets,2 tablespoons Soy sauce,1 tablespoon Sesame (Gingelly) Oil,1 teaspoon Black pepper powder, 35, Asian, To begin making the Budhha's Delight recipe, firstly preheat the oven to 250 degrees.Line a pan with foil and place the tofu cubes in a single layer on the  pan.Season it with salt and pepper to taste.
Bake for 20 minutes or until lightly browned.
You can also saute the tofu pieces in 1 teaspoon oil until brown and collect aside.Heat water in a pan and boil rice noodles, strain and collect the cooked noodles in a bowl and set asideTake a small mixing bowl and add soy sauce, sesame oil, honey, ginger and garlic and mix well.Take the cornstarch and mix with 1/4 cup of cold water and add to the soy sauce mixture and stir well.Heat the oil in a wok and add the vegetables and season with salt and pepper.Saute for 5 minutes, stirring occasionally.
Now add 2 tablespoons water to the wok and cook until vegetables are tender.Add in the tofu cubes, baby corn and bamboo shoots.Pour the prepared sauce over the tofu mixture and bring to a boil till sauce thickens.Stir in the rice noodles and and turn off the gas.
Garnish with sliced green onions and serve with rice.Serve Budhha's Delight on its own Shanghai Mantou for a weekend night dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Budhhas_Delight.jpg, 14
Ingredients: salt,green chillies,ginger,cumin powder (jeera),coriander (dhania) leaves,chaat masala powder,red chilli powder,cloves garlic,cumin seeds (jeera),peanuts (moongphali),baby potatoes,lemon,mint leaves (pudina),sesame seeds (til seeds),garam masala powder,sunflower oil

Masaledar Moongphali Til Wale Aloo Recipe, 1 teaspoon Cumin powder (Jeera),1 inch Ginger - chopped,Salt - to taste,1-1/2 tablespoons Sunflower Oil,1 teaspoon Cumin seeds (Jeera),1 teaspoon Garam masala powder,4 cloves Garlic - finely chopped,1 teaspoon Red Chilli powder,1 tablespoon Mint Leaves (Pudina) - chopped,15 Baby Potatoes,2 teaspoons Sesame seeds (Til seeds),2 teaspoons Lemon juice,3 tablespoons Raw Peanuts (Moongphali),1 Green Chillies - slit,1 teaspoon Chaat Masala Powder,1 tablespoon Coriander (Dhania) Leaves - chopped, 20, North Indian Recipes, To begin making the Masaledar Moongphali Tilwale Aloo Recipe, wash the baby potatoes and pressure cook them for 1 whistle and release the pressure.
Drain and set aside.In a pan, heat oil on medium heat, add the cumin seeds, green chillies and ginger.
When the seeds begin to change colour, add the garlic paste and sauté for two or three minutes.Now add the peanuts and boiled potatoes along with the skin and pan fry till the peanuts and potatoes are well roasted.
Once the potatoes get a nice crispy skin, add the sesame seeds, cumin powder, chilli powder, garam masala powder and salt.
Continue to cook for five minutes, tossing continuously.
Finally stir in the lemon juice, coriander and mint leaves and turn off the heat.Your Masaledar Moongphali Tilwale Aloo is ready to be served.Serve this Masaledar Moongphali Tilwale Aloo, with Dal Banjara Recipe (Langar Wali Dal) and Pudina Tawa Paratha Recipe (Mint Leaf Skillet Flat Bread) for a weekday meal., https://www.archanaskitchen.com/images/Khatte_Moongphali_Aloo_Masala_Recipe_Spicy_And_Tangy_Peanut_And_Potato_Roast-1_1600.jpg, 16
Ingredients: double,baking powder,salt,milk,milk evaporated milk,vanilla,eggs,caster sugar,condensed milk,flour (maida),icing sugar,sunflower oil

Tres Leches Recipe - Mexican Three Milk Cake, 400 ml Milk - evaporated or whole milk,1-1/2 cups All Purpose Flour (Maida),3/4 cup Caster Sugar,1 teaspoon Baking powder,1/4 cup Icing Sugar,1/4 cup Milk,1/4 teaspoon Salt,1 teaspoon Vanilla Extract,500 ml Fresh cream,1/3 cup Sunflower Oil,2 cups Double Cream,400 ml Condensed Milk,2 Whole Eggs, 70, Mexican, To begin making the Tres Leches Recipe - Mexican Three Milk Cake we will first make the cakeMethod for the cakePreheat oven to 180 C.
Grease and flour a square or round 8 inch baking pan and keep aside.In a bowl combine the vanilla, oil and milk.
Keep aside.
In another bowl sift the flour, salt, baking powder.
Keep aside.
 In a large bowl or the bowl of the stand mixer, beat the eggs and sugar until fluffy.
Gradually beat in the milk mixture and continue to add the flour mixture.
Beat just until all the ingredients are combined.
Pour the cake batter into the prepared cake pan and bake in the preheated oven for about 35 to 40 minutes or until tester like a pick or a skewer when inserted in the center comes out clean.
Remove from the oven and allow the cake to cool completely.
Method for the Leche (Milk Mixture)Whisk together the evaporated milk/milk, sweetened condensed milk and cream.
Once combined, pour the leches over the cake.
Refrigerate the cake overnight.
Every hour or so keep pouring over the milk mixture that collects in the platter back into the cake, this way the cake will absorb the leches mixture better and have a rich taste.Final Tres LecheWhip the cream and icing sugar and vanilla essence until you get a stiff cream mixture that you can pipe over the Tres Leches.You can pipe or spread the icing onto the Tres Leches to give it a good decoration.
Refrigerate for about an hour or more.Serve the Tres Leches sprinkled with some cinnamon powder and some fresh berries.
You could also add some rum or brandy to the milk mixture to add more flavors into it.Serve Tres Leches as dessert after a Mexican meal of Delicious Spiced Red Bean Mexican Burrito Bowl With Avocados and Cheesy Garlic Mayo for a simple yet satisfying meal.
, https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Gourmet_Favorites/tres_leches_mexican_three_milk_cake_recipe_shutterstock_75984352.jpg, 12
Ingredients: coconut milk,ginger,mustard seeds,curry leaves,white urad dal (split),cinnamon stick (dalchini),coriander powder,beetroot,green chillies,sunflower oil

Beetroot Stew with Coconut Milk Recipe (With a South Indian Flavor), 1 teaspoon White Urad Dal (Split),1 teaspoon Coriander Powder (Dhania),2 Green Chillies - slit,1 teaspoon Mustard seeds,1 Cinnamon Stick (Dalchini),200 ml Coconut milk,1 Ginger,1 teaspoon Sunflower Oil,1 Beetroot - peeled and chopped,1 sprig Curry leaves - roughly chopped, 50, South Indian Recipes, To begin making the Beetroot Stew with Coconut Milk Recipe, we will first cook the beetroot.
Place the beetroot in the pressure cooker, add the salt, green chillies, turmeric powder, cinnamon stick and 1/4 cup of water.
Cover the pressure cooker, place the weight on and cook until you hear two whistles.
After two whistles, turn off the heat and allow the pressure to release naturally.The pressure will release itself in a couple of minutes.
Once the pressure releases, open the cooker, add the coconut milk, coriander powder and black pepper powder.
Check the salt and spice levels and adjust to suit your taste.Turn the heat on in the same cooker, and bring the mixture to a boil.
As soon as it comes to a boil turn off the heat and transfer to a serving bowl.The final step is to make the seasoning.
Heat a teaspoon of oil in a small tadka pan.
Add the mustard seeds and urad dal.
Allow it to crackle and roast until the urad dal is lightly browned.
At this stage add the curry leaves and give it a stir.
Turn off the heat.Pour the seasoning into the Beetroot Stew with Coconut Milk and serve along with Indian Bread, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Beetroot_Stew_Curry_Recipe_Coconut_Milk_and_Fenugreek-2.jpg, 10
Ingredients: salt,black pepper powder ground,hung curd (greek yogurt),english cucumber,cloves garlic,virgin olive oil,parsley leaves

Tzatziki Recipe - A Greek Yogurt Dip, 1 English Cucumber - finely chopped,Salt - to taste,2 tablespoons Extra Virgin Olive Oil,Black pepper powder - freshly ground to taste,3 cloves Garlic - minced,500 grams Hung Curd (Greek Yogurt),2 sprig Parsley leaves - finely chopped, 25, Mediterranean, To begin making the Tzatziki, we will first remove all the whey from the yogurt.
To do this we will hang the yogurt in a cloth sieve strainer, set over a bowl and kept in the refrigerator overnight.You will notice that the whey has collected below and the yogurt is now thick and creamy.Into a large mixing bowl, add in the thick hung yogurt ,you can also use Greek Yogurt as well.To the bowl add the finely chopped cucumber, some minced garlic, minced parsley, chopped black olives, salt to taste, some freshly pounded black pepper, and not to miss the generous drizzle of olive oil.
Stir well to combine.Check the salt and flavors and adjust to suit your taste.Transfer the Tzatziki to a serving dish place a sprig of parsley over the dip and sprinkle some smoked paprika or chilli powder.
You can now serve the Tzatziki (Greek Yogurt Dip) along with cucumbers, carrots and other vegetables like broccoli and even pineapple.Serve the Tzatziki Recipe - A Greek Yogurt Dip as an appetizer dips along with Oven Baked Lemon & Herb Zucchini Fries Recipe or High Protein Spinach & Soy Bites Recipe for Parties during a special occasion., https://www.archanaskitchen.com/images/archanaskitchen/World_Dips/Tzatziki_Greek_Dip_shutterstock_195010394.jpg, 7
Ingredients: baking powder,wheat flour,salt,curd,tomato salsa,pepper,green zucchini,green chillies,oats flour,sunflower oil

Zucchini Pancake Recipe With Tomato Salsa, 1 cup Curd (Dahi / Yogurt),1 teaspoon Baking powder,Sunflower Oil - for cooking,2 Green Chillies - finely chopped,Salt and Pepper - to taste,1 cup Green zucchini - grated,1 cup Tomato Salsa,1 cup Whole Wheat Flour,1/2 cup Oats Flour, 30, Continental, To begin making the Zucchini Pancake Recipe with Tomato Salsa, combine all the ingredients, except the oil in a bowl.
Whisk together all the ingredients until well combined and fully.Heat a 8 inch pan over medium heat and melt 1/2 teaspoon butter or 1/2 teaspoon oil in the pan.When the butter is hot but not smoking, lower the heat to medium-low and drop one heaping soup spoon of batter into the pan.Cook the pancake about 2 minutes on each side, until browned and cooked on both sides.
Continue with remaining pancakes.
Serve the Zucchini Pancake along with Schezwan sauce or even Mexican Tomato Salsa for dinner, breakfast or for your parties.Alternatives: You could make tiny 1 inch appetizers with this batter and serve it as a starter for your next party.
These remain soft and warm well in the oven even after they are cooked without getting brittle.
If you happen to warm in the oven, just make sure to cover with aluminum foil so they dont dry out., https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/Zucchini_Pancake_Recipe_with_Tomato_Salsa-1.jpg, 10
Ingredients: salt,red bell pepper (capsicum),milk,button mushrooms,cloves garlic,carrot,virgin olive oil,black pepper powder (or red chilli flakes),tme leaves oregano herbs choice,onion,cheddar cheese topping,eggs,butter greasing the baking dish,green zucchini,dijon mustard,spinach leaves (palak),wheat brown bread preferably dayold bread

Savoury Bread Pudding Recipe, 4 tablespoon Butter - + 1 tablespoon for greasing the baking dish,1 sprig Fresh Thyme leaves - or oregano or any herbs of choice,1 Red Bell pepper (Capsicum) - finely chopped,1 Carrot (Gajjar) - grated,6 Button mushrooms - finely chopped,2 teaspoon Extra Virgin Olive Oil,6 Whole Wheat Brown Bread - preferably a day-old bread,1 cup Cheddar cheese - grated and for topping as well,Salt - to taste,2 teaspoon Black pepper powder - crushed (or red chilli flakes),4 tablespoon Dijon Mustard,2 Whole Eggs - lightly whisked,1 Onion - finely chopped,1 cup Spinach Leaves (Palak) - chopped,1/2 Green zucchini - grated,2 cups Milk,3 cloves Garlic - finely minced, 50, Continental, To begin making the Savoury Bread Pudding, first grease a 7 inch baking dish with butter.
Preheat the oven to 180 degree Celsius.Heat olive oil in a small pan and add onion, garlic and sauté for a few seconds, till the onions turn translucent.Add the mushrooms and stir fry till they begin sweat.
Add the rest of the vegetables - zucchini, carrots, bell peppers and spinach, salt and 2 teaspoon pepper and give it a good mix.
Take off the heat and add the herbs.Butter 3 slices of bread and spread the english mustard paste over it.
Spread 1-2 tablespoon vegetable mixture on each slice and top it with some grated cheese.Cover with another bread slice to form a sandwich.
Cut each sandwich diagonally into 4 triangles.Place each triangle vertically in a baking dish.
Cut edge placed down.Sprinkle the leftover vegetable mixture over the bread slices.In a small mixing bowl add the whisked eggs.
Add the milk and whisk till it blends in with the eggs.
Add salt and whisk again.Pour this egg-milk mixture over the arranged sandwich slices and sprinkle herbs, cheese, pepper on top.Bake in the oven till the custard sets, for about 18-20 minutes.
Do not over bake as the pudding will get too dry.If you think the top of the pudding browns faster cover it with an aluminium foil.
Serve hot.Serve the Savoury Bread Pudding as dinner on a cold winter evening, along with a glass Lavender Lemonade Cooler Recipe and Eggless Choco Lava Cake Recipe for dessert., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Savoury_Bread_Pudding.jpg, 17