anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,green chilli,rice,mustard seeds,asafoetida (hing),dry red chilli,cashew nuts peanuts,white urad dal (split),cumin seeds (jeera),chana dal (bengal gram dal),bisi bele bhat spice powder,sunflower oil

Spicy Tomato Rice - Tomato Pulihora Recipe, 1 teaspoon White Urad Dal (Split),1 Dry Red Chilli,1/2 teaspoon Mustard seeds,1 Green Chilli,Salt - to taste,3 teaspoons Bisi Bele Bhat Spice Powder,2 teaspoons Cashew nuts - or peanuts,1-1/2 tablespoons Sunflower Oil - or as needed,1 teaspoon Chana dal (Bengal Gram Dal),2-1/2 cups Cooked rice,1/2 teaspoon Asafoetida (hing),3 Tomatoes,1/2 teaspoon Cumin seeds (Jeera), 15, South Indian Recipes, To begin making the Spicy Tomato Rice | Tomato Pulihora Recipe, chop the tomatoes roughly.
In a mixer grinder, blend them into a smooth puree.Incase, the bisibele bhath masala.powder isn't ready, preparing Bisi Bele Bath Spice Powder takes roughly 10-15 min additionally.
To a large wok or kadai heat the cooking oil.
Once the oil is hot, add the chana dal, urad dal, cashewnuts (or peanuts if using) and roast for 10-20 seconds or till they are a bit browned and appears done.Next, add in the cumin, mustard , green chilly and red chilli, asafoetida and the curry leavesNow that the tadka is done, add in the tomato puree to the kadai carefully avoiding any possible splutter on your hands.Add in bisibele bhath masala powder, salt and mix well.Let this mixture cook for about 7-8 minutes until you notice oil leaving the sides of the pan or until you notice the tomato pulp reduces slightly and thickens up.
It is then time to turn off the heat.Transfer this to a wide bowl, add the cooked rice and mix gently until all the ingredients are well combined.
Adjust the salt levels if needed.Serve Spicy Tomato Rice | Tomato Pulihora Recipe with a bowl of Yogurt (Curd), Andhra Style Paruppu Podi Recipe (Dal Podi), Indian Vegetable Salad Recipe for a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/b.yojana-gmail.com/Spicy_Thakkali_Rice_Tomato_Pulihora-1_edited.jpg, 13
Ingredients: tomato,turmeric powder,salt,ginger,red chilli powder,eggsplant,coriander,onion,oil,coriander powder,green chillies,butter,garam masala powder

Baingan Bharta Recipe - Brinjal Bharta Recipe,  1 tomato - chopped,1 eggplant, 1 onion - finely chopped, 2 green chillies - finely chopped, 1 tablespoon oil, 1 teaspoon turmeric powder, salt - as per taste, 2 inch ginger - peel and tighten, 2 sprigs of coriander - finely chopped (for garnish), 1 teaspoon red chili powder, 1 teaspoon garam masala powder, 1 teaspoon coriander powder , 1 tablespoon butter, 60, Punjabi, To start the Brinjal Bharta, first turn on the gas.
Place the brinjals on the heat and roast them all the way around.
After 10 minutes you will see that the brinjal skin has started coming out.
Bake the eggplants and keep them aside till they become soft.
After cooling, take out the skin of the brinjals and mash them with the help of a fork.
Keep it aside.
Now heat a pan.
Add cumin seeds and let it cook for 10 seconds.
After 10 seconds, add ginger, onion and cook till the onion becomes soft.
Now add tomato, turmeric powder, green chilli, coriander powder, garam masala powder and red chili powder.
Mix all and let it cook for 3 minutes to 4 minutes.
Now add eggplant, butter and salt.
Mix, slow down the heat and let it cook for 10 minutes.
Turn off the gas and garnish with green coriander.
Serve the Brinjal Bharta with Panchamel Dal, Spinach Raita and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Baingan_Bharta_Sabzi_Recipe_Smoked_Roasted_Eggplant_with_Green_Chillies_and_Ginger-1.jpg, 13
Ingredients: idli dosa batter,salt,buttermilk sour,sesame (gingelly) oil,curry leaves,poha (flattened rice),soda,rice,beetroot,green chilli paste,butter loni (white butter)

Beetroot Loni Sponge Dosa Recipe, 3 cups Buttermilk - sour,1/2 tablespoon Green Chilli Paste,1/4 cup Butter - loni (white butter),1/4 cup Poha (Flattened rice) - (thick variety),1 teaspoon Cooking soda,5 to 7 Curry leaves,Salt - as per taste,2 cups Rice - parboiled,1 Beetroot - peeled,2 cups Idli Dosa Batter,Sesame (Gingelly) Oil - as required, 40, North Indian Recipes, To begin making the Beetroot Loni Sponge Dosa recipe, wash rice 2 to 3 times and then along with Poha soak it for overnight in sour buttermilk.Next Morning, grind the soaked Rice and Poha into a smooth consistency batter in a mixer grinder.
Add salt giving it stir and keep it aside.In a mixer grinder, add the peeled beetroot, curry leaves and blend it without water into a paste.
Take a sieve and squeeze beet juice and add it to Sponge Dosa Batter.Add green chillies to the batter and mix the batter gently.Heat up a non-stick tawa and sprinkle water to check its temperature.
If there is a sizzle then its temperature is correct.Add cooking soda in the Dosa Batter and give it a quick whips in same direction.Pour in two ladles of batter on the tawa turning the flame to low.
Add oil across the edges and cover it with a lid.Take a Loni/Butter in your hand and drop it on sponge Dosa generously.
Let the butter smear on the Dosa.
Flip it on other side to get it more crusty.Serve Beetroot Loni Sponge Dosa with Mixed Vegetable Sambar and South Indian Coconut Chutney for a delicious and healthy breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Megha_Joshi/How_to_make_Beetroot_Loni_Sponge_Dosa_with_Potato_PalyaBhaji_and_Coconut_Chutney.jpg, 11
Ingredients: salt,hung curd (greek yogurt),mustard seeds,asafoetida (hing),chaat masala powder,red chilli powder,sugar,cumin seeds (jeera),bhindi (lady fingerokra),groundnut powder,sunflower oil

Bhindi Raita Recipe (Okra Salad), 1/2 tablespoon Groundnut powder - roasted,1 teaspoon Sugar,1/2 teaspoon Mustard seeds,3/4 cup Hung Curd (Greek Yogurt) - whisked,Salt - to taste,1/2 teaspoon Chaat Masala Powder,1/4 teaspoon Asafoetida (hing),2 tablespoons Sunflower Oil,250 grams Bhindi (Lady Finger/Okra) - cleaned,1/2 teaspoon Cumin seeds (Jeera),2 teaspoon Red Chilli powder, 30, Indian, To begin making the Bhindi Raita first, mix 1-1/2 tablespoon oil with the Bhindi and rub lightly to coat the slices.
Add some salt and half of the chilli powder.Microwave (in batches) for 5 to 6 minutes on high till crisp.
Stir at 1 minute interval so that they cook evenly.Alternatively you can pan fry of air fry the slices till crisp.
Cool it down.In a mixing bowl add the curd.
Add little salt, sugar, groundnut powder, chaat masala and mix.In a small wok/pan, heat oil.
Add the mustard seeds, cumin seeds, red chilli powder and hing.Add the crisp okras in the curd and pour the tempering on the curd.
The raita is ready to be served.Serve Bhindi Raita with roti or Rice and Panchmel Dal for a light everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Bhindi_Raita_Okra_Salad.jpg, 11
Ingredients: wheat brown bread,salt,red chillies,green chilli,eggs,paneer,soy sauce,cloves garlic,black peppercorns,coriander (dhania) leaves,coriander (dhania) seeds,sesame seeds (til seeds)

Thai Style Paneer Toast Recipe, 1 Green Chilli,1 teaspoon Sesame seeds (Til seeds),Salt - to taste,5 cloves Garlic,1 teaspoon Whole Black Peppercorns,1 teaspoon Soy sauce,1 Whole Egg,5 sprig Coriander (Dhania) Leaves,1 teaspoon Coriander (Dhania) Seeds,1 Fresh Red chillies - sliced,1 sprig Coriander (Dhania) Leaves,8 Whole Wheat Brown Bread,1 cup Paneer (Homemade Cottage Cheese) - crumbled, 40, Thai, To begin making the Thai Style Paneer Toast Recipe, we will first grind the ingredients in the list to a coarse mixture.Keep a teaspoon aside to mix into your egg and mix the reaming into the paneer crumble.Add the egg into a bowl and also the masala that was kept aside and beat well.Take the bread slices and cut them diagonally to form two triangles.
Add paneer crumble on top of each slices.Heat a flat tawa with a drizzle of oil, carefully dip each toast in the egg mixture and place it on the tawa with the crumble side on top first.After 2 minutes carefully flip on to the other side and cook for another 2 minutes and serve hot with some sesame seeds, chopped red chili and coriander leaves.Serve the Thai Style Paneer Toast with a bowl filled with fruits and a glass of Cantaloupe Pomegranate and Mint Juice Recipe by the side.
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Ingredients: salt,re beans,green chilli,sour,coriander (dhania) leaves,spring onion greens,ginger garlic paste,iceberg lettuce,guacamole,coriander (dhania) leaves,chicken,cheddar cheese,black pepper powder,taco shells,sunflower oil

Chicken Meatball Tacos Recipe, 1 Green Chilli - finely chopped,Sunflower Oil - for deep frying,1/2 cup Refried beans,1 teaspoon Ginger Garlic Paste,1 cup Cheddar cheese - grated,Salt - to taste,2 sprig Coriander (Dhania) Leaves - chopped,8 to 10 Hard taco shells,250 grams Chicken - minced,1 cup Iceberg lettuce - shredded,2 sprig Spring Onion Greens - as required,1/2 cup Sour cream,1 tablespoon Coriander (Dhania) Leaves,1/2 cup Guacamole,1 teaspoon Black pepper powder, 45, Mexican, To begin making the Chicken Meatball Tacos recipe, firstly we will make the meatballs.To make the meatballs in a mixing bowl, combine the minced chicken along with the green chilli, salt, pepper powder, coriander leaves and  ginger garlic paste.
Mix well and bring the mixture together.
Now roll them between your palms to make small lemon sized meatballs.
Heat oil for deep frying in a deep fry pan on medium heat.
Deep fry the chicken balls on low to medium flame until cooked well.
Remove from oil and drain on a kitchen towel.You can click on each one one of the links below to get the recipes of how to make these elements.
You can also buy store bought taco shells to ease the process of making this Taco Recipe.Hard taco shells - The Homemade Hard Taco Shells RecipeHomemade refried beans - Homemade Refried Beans RecipeHomemade sour cream - Homemade Healthy Sour Cream RecipeHomemade Guacamole - Homemade Guacamole Recipe - Perfect Mexican Guacamole DipTo assemble the tacos, into the crispy taco shells, place the refried beans mix, chicken meat balls, grated cheese and warm it in preheated oven at 170 degree centigrade until the cheese melts (for about 1 minute or 2).Once the cheese is melted, remove the tacos from the oven, spread some shredded lettuce leaves, drizzle some sour cream and some guacamole.Garnish with some spring onions, fresh coriander leaves and serve immediately.
Serve Chicken Meatball Tacos along with Spinach Enchilada for a delicious weekend dinner and end it with a Tres Leches Recipe (Mexican Three Milk Cake).
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Ingredients: tomato,salt,onion,garlic,black pepper powder,eggs,spinach leaves (palak),sunflower oil

Spinach Egg Muffins Recipe, 2 teaspoons Garlic - chopped,Salt - to taste,4 Whole Eggs,1 cup Spinach Leaves (Palak),1 Onion,1/2 Tomato,Sunflower Oil - as required,1 teaspoon Black pepper powder, 30, Continental, To bgein making the Spinach Egg Muffins recipe, preheat oven to 180°C.
Grease the muffin tray with oil.Heat a heavy bottomed pan adding oil, add chopped onion and saute until translucent.
Add chopped tomato and cook until mushy.Once the tomatoes are mushy, add washed spinach leaves and saute for a minute until it shrinks.
Switch off the flame.Take a mixing bowl, break eggs and add to the bowl.
Now add salt, pepper powder, garlic and saute spinach mixture to the eggs in bowl.
Whisk well until combined.Ladle the egg mixture into greased muffin tray and bake for 15-20 minutes until the top becomes little firm.Allow it to cool completely.
Remove from the tray using spoon.
Serve Spinach Egg Muffins for breakfast with Orange Juice or for tea time snacks with a cup of Adrak Chai.
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Ingredients: salt,coriander (dhania) leaves,asafoetida (hing),green peas (matar),cloves garlic,gram flour (besan),onion,cumin seeds (jeera),green chillies,sunflower oil

Green Pea Pakoras Recipe - Green Pea Freighters, Salt - to taste,1 teaspoon Cumin seeds (Jeera),5 cloves Garlic,1-1/2 cups Gram flour (besan),2 Onion - sliced,1/2 cup Coriander (Dhania) Leaves,2-1/2 cups Green peas (Matar) - lightly blanched,4 Green Chillies - finely chopped,1/4 teaspoon Asafoetida (hing),Sunflower Oil - for frying, 40, Indian, To begin making the Hari Matar Ke Pakode Recipe - Green Pea Fritters, we will coarsely blend few of the pakora ingredients in a chopper or a mixer-grinder.Place the coriander leaves, peas, green chilies, garlic and cumin seeds in the blender and pulse to get a coarse mixture.Transfer the ingredients to a mixing bowl, add the salt, onions and gram flour and mix well to combine.
Add a little water to make a thick batter - only if required - like a few tablespoons.
Check the salt and spices and adjust to suit your taste.Heat a kadai with enough oil to deep fry the Hari Matar Pakoras.Once the oil is hot spoon the matar pakora batter into the kadai and fry them till golden brown and cris on all sides.
Do not over crowd the kadai.
Once one batch of the Matar ke Pakode are done, remove from the pan and drain on an oil absorbent paper.Proceed the same way with the remaining pakora batter.Serve the Hari Matar Ke Pakode as a evening tea time snack along with Ginger Cardamom Chai or serve as an appetizer along with Pudina Dahi Chutney Recipe- Mint Yoghurt Dip at your next party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Hari_Matar_Ke_Pakode.jpg, 10
Ingredients: salt,tamarind (sm lemon ),gram dal (pottukadalai),curry leaves,cloves garlic,dry red chillies,coriander (dhania) seeds,black urad dal,sunflower oil

Andhra Style Nalla Karam Podi Recipe, 3 tablespoons Roasted Gram Dal (Pottukadalai),3 tablespoons Black Urad Dal (Whole),Salt - to taste,18 grams Tamarind - (small lemon sized),Curry leaves - few sprigs,1 cup Coriander (Dhania) Seeds,6 cloves Garlic - chopped,20 Dry Red Chillies,2 teaspoon Sunflower Oil, 30, Andhra, To begin making Andhra Style Nalla Karam Podi Recipe, get ready with all the ingredients.
Heat a little oil in a kadai.
Once the oil is hot, on a medium flame, fry coriander seeds on a low medium flame until crisp and smells divine.
It takes about a minute or two.Take the coriander seeds out of the kadai and put them on a plate to cool off.In the same kadai, roast Pottukadalai (Senagalu) and black urad dal.
Fry until golden brown.
Remove them on the plate along with coriander seeds.Next, in the same kadai, dry roast chillies, curry leaves and tamarind till the moisture from tamarind is reduced a bit.
Make sure not to burn chillies or curry leaves, saute till they crisp up.Once they are dry roasted, take them off on another plate to cool.After switching off the heat, add in the garlic and saute for a minute and leave in kadai for a minute.Mix everything and allow to rest for a few minutes until the ingredients are cooled to room temperature.Transfer all the ingredients to a mixer jar and grind to a fine powder.Serve Andhra Style Nalla Karam Podi Recipe along with Tomato Uttapam Recipe, Ragi Idli Recipe and Chow-Chow Sambar (Chayote Squash Sambar) Recipe or along with a meal plate of steamed rice, Kollu Rasam Recipe (Nourishing HorseGram Stew), Elai Vadam Recipe and Mango Pickle (Andhra Avakaya) Recipe.
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Ingredients: methi leaves (fenugreek leaves),potato (aloo),red chilli powder,gram flour (besan),cumin seeds (jeera),coriander powder

Karnataka Style Alugadde and Mentye Pakoda Recipe (Potato and fenugreek leaves fritters), 50 grams Gram flour (besan),1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,2 teaspoon Coriander Powder (Dhania),1 cup Methi Leaves (Fenugreek Leaves) - roughly chopped,1 Potato (Aloo) - grated, 30, Karnataka, To begin making the Alugadde and Mentye Pakoda Recipe, peel the potato and grate them into a bowl.Combine all the ingredients together in a bowl.
Add water little at a time, to make a thick pakoda batter.
Check the salt and spices and adjust to suit your taste.Preheat the Kuzhi Paniyaram Pan on medium heat; add a few drops of oil into each cavity.
Spoon the Alugadde and Mentye Pakoda batter into the cavity and pan-fry them until it is browned and crisp on both sides.
You can optionally add just a little more oil to give it additional taste.Proceed the same way with the remaining Alugadde and Mentye pakoda Batter.The process of cooking pakoda in a pan preserves nutrition and the addition of fenugreek leaves giving an added taste and nutrition for this classic teatime snack.Arrange the Alugadde and Mentye pakoda on a serving platter, sprinkle some chaat masala, place some pickled onions by the side and serve it as a snack or as an appetizer for parties.Serve the Alugadde and Mentye Pakoda Recipe along with a hot cup of Masala Chai Recipe and Roasted Tomato Pasta Sauce Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnataka_Style_Alugadde_and_Mentye_Pakoda_Recipe_Potato_and_fenugreek_leaves_fritters.jpg, 6
Ingredients: peanut butter,dates,rolled oats,vanilla,multigrain digestive oat biscuits,chocolate chips

Peanut Butter Oat Almond Energy Bar Recipe, 1/4 cup Chocolate chips,1 teaspoon Vanilla Extract,1 cup Peanut Butter,8 Multigrain Digestive Oat Biscuits,1/4 cup Rolled Oats,3 cups Dates - pitted and chopped, 35, Continental, To begin making the Peanut Butter Oat Almond Energy Bar Recipe, firstly we will combine all the ingredients in a food processor jar.
In a mixer jar, add the dates, peanut butter, chocolate chips, oats, vanilla extract and the NutriChoice Oats Almonds & Chocolate Cookies, blend until well combined.
Transfer the energy bar mixture onto a tray, spread evenly and pat it tightly until firm.
Refrigerate for 2 hours.
Take them out and cut according your desired shapes and serve.Serve the Peanut Butter Oat Almond Energy Bar Recipe as a healthy after school snack along with a glass of Apple, Kiwi, Pineapple Juice Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Peanut_Butter_Oats_Almond_Date_Bar_Recipe_31_1600.jpg, 6
Ingredients: cashew nuts,baking powder,wheat flour,sunflower oil,apricots,cardamom (elaichi) podsseeds seeds,milk,jaggery,baking soda,vanilla,badam (almond),cinnamon powder (dalchini)

Whole Wheat Fruit and Nut Cup Cake Recipe, 1/2 cup Jaggery,1 1/2 cup Whole Wheat Flour,1 teaspoon Baking powder,1 cup Milk,1 teaspoon Vanilla Extract,1 teaspoon Cinnamon Powder (Dalchini),10 Apricots - chopped,1/2 cup Sunflower Oil,2 Cardamom (Elaichi) Pods/Seeds - peeled and seeds crushed,1/2 teaspoon Baking soda,10 Cashew nuts - chopped,10 Badam (Almond) - chopped, 45, Continental, To begin making the Whole Wheat Fruit and Nut Cup Cake Recipe mix all the liquid ingredients (milk, cooking oil, vanilla extract) in a bowl and by using a blender, blend them till the combine.Pre-heat your oven to 180 degree Celsius for about 10 minutes and leave it.In another bowl, mix all the dry ingredients and keep it ready.
 Now carefully add the dry ingredients into the wet ingredients little by little and fold them.If you feel the batter is too thick you can add 1/2 a cup milk and add the nuts and fold them evenly.
Do not over work with the batter much.Take your muffin tray and grease them with oil and sprinkle some flour and dust the pan out.By using an ice cream scoop, drop in the batter into the muffin molds and bake it in the oven for about 35 minutes till you see a golden color.
If you insert a skewer into the muffin, it should come out cleanly.
Serve the Whole Wheat Fruit and Nut Cup Cake Recipe along with a Rich Chocolate Brownies (Eggless option) Recipe and cup of Adrak Chai Recipe (Indian Style Ginger Tea ) to enjoy your evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Whole_Wheat_Fruit_and_Nut_Cup_Cake_Recipe.jpg, 12
Ingredients: coconut milk,salt,red chillies,purple cabbage,thai red curry paste,green peas (matar),cloves garlic,eggs noodles ( packet),carrot,peanuts (moongphali) ( skin ),broccoli,lemon,button mushrooms,sunflower oil

Thai Flavoured Vegetable Noodles In Coconut Curry Recipe, 1/4 cup Broccoli - cut into small florets,1 cup Egg noodles - (250 grams packet),4 cloves Garlic,1/2 cup Button mushrooms - sliced,4 tablespoons Green peas (Matar),Salt - to taste,1 teaspoon Lemon juice,2 Fresh Red chillies - sliced diagonally,3 cloves Garlic - chopped,2 tablespoons Raw Peanuts (Moongphali) - (roasted and skin removed),3 to 4 tablespoons Thai Red Curry Paste,2 tablespoons Sunflower Oil,1/4 cup Purple cabbage - shredded,1 cup Coconut milk,2 Carrots (Gajjar) - sliced, 30, Thai, To begin making the Thai Flavoured Vegetable Noodles In Coconut Curry recipe, firstly we will prepare the flavoured curry paste.To make the flavoured curry paste, in a mixer jar combine the peanut, garlic pods, lime juice,  thai red curry paste.Grind them with some water to a fine paste in a grinder.To cook the noodlesHeat a saucepan with water and bring it to a rolling boil.
Add the noodles and let it cook for about 3-4 minutes.
Turn off the flame, drain the water and transfer the noodles into a strainer.
Rinse the noodles in cold water to prevent it from getting overcooked from the heat.
Drizzle some oil over the noodles, so they don't stick to each other and keep aside.In a wok/kadhai, add olive oil and heat it on medium flame.
Add finely chopped garlic and cook for a minute.
Add finely chopped onions and cook till onions turn translucent.Add the freshly ground paste and cook till oil separates from the sides of the pan, keep stirring continuously to avoid it from sticking to the pan and burn.
Thi will take about 6-8 minutes.
Now add the chopped vegetables and cook for about 3 to 5 minutes.
Do not overcook the vegetables, we want the vegetables to be cooked and retain it’s crunchiness.Add fresh red chilies, salt and the noodles.
Toss well.Add the coconut milk, mix and simmer for a minute.Vegetable noodles in delicious coconut sauce is ready to be serve.Serve Thai Flavoured Vegetable Noodles In Coconut Curry Recipe along with Thai Green Papaya Salad Recipe (With Lemon Peanut & Honey Dressing) for a perfect weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Vegetable_Noodles_in_Coconut_Sauce.jpg, 14
Ingredients: tender coconut water,kewra essence,coconut tender coconut,ice

Coconut Kewra Drink Recipe, 1 tablespoon Fresh coconut - chunks/ tender coconut chunks,Tender coconut water - as required,1/2 cup Crushed ice,1 teaspoon Kewra essence, 10, Indian, To make this super easy Coconut Kewra Drink Recipe, get the ingredients handy first.Mix all the ingredients including fresh coconut chunks, kewra essence, tender coconut water except crushed ice and shake well for a minute.Serve this yummy and cool coconut kewra drink with crushed ice topped on it.Though Coconut Kewra Drink is an anytime drink, this drink is best served on a hot day with Lemon Grass Oats & Almonds Pudding Recipe with Macerated Berries to cool off from within for inner peace!, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Roop/Coconut_Kewra_Drink.jpg, 4