anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,cashew nuts,ginger,garam masala powder,red chilli powder,green peas (matar),cloves garlic,almond milk (badam milk water,onion,cumin seeds (jeera),coriander powder,turmeric powder,green chillies,kasuri methi (dried fenugreek leaves) generous,sunflower oil

Matar Masala Recipe - Peas In Onion Tomato Gravy, 3 Tomatoes - chopped,pinch Kasuri Methi (Dried Fenugreek Leaves) - generous pinch,1/2 teaspoon Turmeric powder (Haldi),1 cup Green peas (Matar),1-1/2 teaspoon Red Chilli powder,10 cloves Garlic - finely chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),20 Cashew nuts,1/2 teaspoon Garam masala powder,2 Onions - finely chopped,2 inch Ginger - finely chopped,2 tablespoon Sunflower Oil,1 to 2 teaspoon Almond Milk (Badam Milk) - or water,3 Green Chillies - finely chopped, 50, Indian, To begin making the Matar Masala recipe, steam the peas until cooked.
Keep aside.
Into a preheated kadai add oil.
l.
Add onions, ginger and garlic and green chillies and sauté until onions turn translucent.Once the onions turn translucent add finely chopped tomatoes and cook until tomatoes turn soft and mushy.
Turn off the heat.Let the mixture cool down.
Add the tomato and onion mixture into a mixer grinder and grind into smooth paste.Keep aside.
To make cashew cream, blend cashews and almond milk(or water) into thick paste, keep aside.In a wok/kadhai, add remaining oil.
Add cumin seeds and let it splutter.
Once the seeds have spluttered add the ground onion-tomato paste and cook until oil separates from the sides of the pan.Once done add all the spice powders, mix well and allow it to cook for another 3 minutes on medium flame.Add cooked green peas to the pan, continue to cook for another 5 minutes on low flame.
Check for seasoning and adjust salt as required.
Add kasuri methi and mix well.Once the masala comes together well, add cashew cream, mix well and let it bubble up for another 2 to 3 minutes on low heat.
The masala will thicken now.Sprinkle some garam masala and give it a mix.
Turn off the heat and garnish with fresh coriander leaves.Serve Matar Masala along with Phulka and Pudina rice and Tomato Onion Cucumber Raita for a weekday lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Matar_Masala.jpg, 16
Ingredients: salt,wheat flour,amchur (dry mango powder),jowar flour (sorghum),mint leaves (pudina),ghee,red chilli powder,onion,soy (nuggets),bajra flour ( pearl millet),potato (aloo),green chillies,garam masala powder,sunflower oil

Soya Keema Aloo Paratha Recipe, 1 teaspoon Amchur (Dry Mango Powder),1 cup Soy Chunks (Nuggets) - soaked and minced,1/4 cup Bajra Flour ( Pearl Millet),Ghee - as needed,Salt - to taste,1 teaspoon Garam masala powder,3 Potatoes (Aloo) - boiled and mashed,1-1/2 cups Whole Wheat Flour,2 Green Chillies - finely chopped,1 Onion - finely chopped,Mint Leaves (Pudina) - small bunch,1 teaspoon Sunflower Oil,1/4 cup Jowar Flour (Sorghum),1/2 teaspoon Red Chilli powder, 55, North Indian Recipes, To begin making the Soya Keema Aloo Paratha Recipe we will first cook the soak the soya granules for about 20 minutes in hot water.
Once soaked and soft, strain the excess water out using a strainer.Using a turbo chop, blend the soya to get a soya mince - this will be your soya keema.Take a bowl , add the flours, salt and add little water at a time and knead to make soft and firm dough.
Add a little oil on the top to make the dough smooth and non sticky.Take a heavy bottomed pan or kadai and add oil.
Add the onions and saute until it becomes soft.
Add the green chilies and stir fry for a few seconds.Add the soya keema and salt and stir fry for a few minutes until all the water evaporates.Once done, Add the potatoes, red chilli powder, garam masala powder, amchur powder and mint leaves.Turn off the heat and mix Soya Keema Aloo Paratha filling mixture well.Check the salt and adjust according to taste.Divide the paratha dough into 6 equal portions.Dust the portion of the dough in flour and roll into a 3 inch diameter circle.Place a tablespoon of the Soya Keema Aloo Paratha stuffing in the center and brings the edges of the dough towards the center to seal the stuffing.Flatten the Soya Keema Aloo Paratha, dust in flour again and roll to make a thick paratha (flatbread).Repeat this procedure with the remaining parathas and keep aside.Heat a skillet over medium heat and place the stuffed Soya Keema Aloo Paratha over the skillet, drizzle ghee and cook on both sides until browned and crisp.
Serve the Soya Keema Aloo Paratha along with a bowl of Paka Kela Anar Raita for breakfast or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Soya_Keema_Aloo_Paratha_Recipe-3_1600.jpg, 14
Ingredients: cumin powder (jeera),black salt,ice cubes,water,mango,jaggery sugar,black pepper powder,mint leaves (pudina)

Aam Ka Panna Recipe With Jaggery, 1/2 teaspoon Cumin powder (Jeera),1/4 teaspoon Black pepper powder,10 Mint Leaves (Pudina),Black Salt (Kala Namak) - as per taste,1/2 cup Jaggery - or sugar,Ice cubes,2 Mango (Raw) - medium,Water - chilled, 40, North Indian Recipes, To begin making Aam ka Panna recipe with Jaggery, rinse the mangoes and place them on a wire mesh on the gas stove.Roast till the skin is completely charred and the mangoes are cooked well from inside.Place the roasted mangoes in a foil.
Close and let them cool.Remove the peel and keep the pulp aside.In a Blender, add the mango pulp and rest of the spices like the black salt, pepper powder, cumin powder and jaggery.
Blend to a smooth paste.
Adjust sweet and spices to suit your taste.In a pitcher, add in the paste.
Pour chilled water and ice cubes.Garnish Aam ka Panna recipe with some mint leaves and serve in glasses.Serve the Aam Ka Panna Recipe With Jaggery as a cool drink on a evening summer with Chickpea Sundal Recipe or Sprouted Moong Bade Recipe (Moong Sprout Fritters Recipe)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Manisha_Goyal/AAM_KA_PANNA__HOW_TO_MAKE_AAM_PANNA__KAIRI_KA_PANI__a_tangy_summer_drink.jpg, 8
Ingredients: cheese,digestive biscuit coarse powder,britannia,flour (maida),vanilla,caster sugar,eggs,butter

Classic New York Style Cheesecake Recipe, 1 1/2 cups Digestive biscuit - crumbled into a coarse powder,3/4 cup Caster Sugar,2 tablespoons All Purpose Flour (Maida),360 grams Britannia Cream Cheese,1 teaspoon Vanilla Extract,2 Whole Eggs - at room temperature,1/2 cup Fresh cream,4 tablespoons Butter - softened, 100, Continental, To begin making the Classic New York Style Cheesecake Recipe, first we will make the crust for the cheesecake.Method For CrustIn a medium sized bowl combine the biscuit crumbs and melted butter.
Mix well to make a cheesecake crust mixture.Press the crumbs evenly over the bottom of a springform pan.
Refrigerate the pan along with the crumbs for about 15 minutes while you make the filling.Method For FillingInto the bowl of the stand mixer place the cream cheese, sugar, and flour, cream, eggs and vanilla extract.
Whisk until well blended and smooth peaks form.Remove the crust from the refrigerator and spoon the cheesecake filling mixture into the pan.Place the cheesecake into preheated oven at 180 degree Celcius.
Bake for 40 to 45 minutes until almost set.
Remove the cheesecake from the oven and allow it to cool completely.Refrigerate the cheesecake for at least 14 to 15 hours to set well before serving.
You can cover the cheesecake with a cling wrap or foil and freeze for a few weeks as well.When you are ready to serve the New York Style Baked Cheesecake, serve it along with a strawberry compote.
Serve Classic New York Style Cheesecake Recipe as a dessert after a meal of Vegetarian Moussaka with Mushrooms Sauce Recipe or Basil Pesto Grilled Chicken Recipe and Kiwi Basil Lemonade Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Articles/New_York_Style_Cheese_Cake_Recipe_Britannia_Cheesy_Kitchen_Video_recipe_17_1600.jpg, 8
Ingredients: tomato,salt,cardamom (elaichi) podsseeds,bay leaf (tej patta),cauliflower (gobi),red chilli powder,black peppercorns,cloves garlic,coriander (dhania) leaves,coconut milk,turmeric powder,sunflower oil

Cauliflower Coconut Milk Stew Recipe, 1 Cauliflower (gobi) - cut into florets,1/2 teaspoon Turmeric powder (Haldi),3 sprig Coriander (Dhania) Leaves - finely chopped,1 cup Homemade tomato puree,Salt - to taste,Sunflower Oil - for cooking,2 cloves Garlic - grated,1/2 teaspoon Whole Black Peppercorns - coarsely pounded,1 Bay leaf (tej patta),1/2 cup Coconut milk,1/2 teaspoon Red Chilli powder,2 Cardamom (Elaichi) Pods/Seeds - pounded, 50, South Indian Recipes, To begin making the Cauliflower Coconut Milk Stew Recipe, first get all the ingredients prepped and ready.Make the tomato puree and coconut milk and keep them ready.Steam the cauliflowers in a steamer along with a pinch of salt for about 3 to 4 minutes, until it is almost done.
Once done keep it aside.Heat a teaspoon of oil in heavy bottomed pan; add the garlic and the bay leaf and saute for a few seconds.
Add the tomato puree, turmeric powder, black peppercorns, cardamom powder and chili powder.
Stir well to combine and bring it to a brisk boil.
Once the tomatoes come to a brisk boil, add the cauliflower florets, the coconut milk and salt to taste.Stir and simmer for 10 minutes until the cauliflower is cooked through and absorbed all the spices.
Once done, check the salt and spices and adjust to suit your taste.Stir in the freshly chopped coriander leaves and serve.
Serve the Cauliflower Coconut Milk Stew along with a bowl of rice or a french bread for a weeknight dinner or even as a dish for parties.
You can even serve it along with Kerala Appam for breakfast or a Sunday Brunch.;;, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Cauliflower_Curry_Stew_With_Coconut_Milk_Recipe_Archanas_Kitchen_Vegetarian_Food-1.jpg, 12
Ingredients: tomato,colocasia leaves (arbi),salt,kashmiri red chilli powder,sunflower oil,cloves garlic,coriander (dhania) leaves,onion,panch phoran masala,coriander powder,turmeric powder,garam masala powder,tamarind lemon

Tamatar Wali Arbi Sabzi Recipe, 2 sprig Coriander (Dhania) Leaves - finely chopped for garnish,1/2 teaspoon Turmeric powder (Haldi),4 Tomatoes - finely chopped,7 cloves Garlic - thinly sliced,1 teaspoon Garam masala powder,Salt - to taste,2 teaspoon Panch Phoran Masala,3 teaspoons Coriander Powder (Dhania),500 grams Colocasia Leaves (Arbi) - boiled,1 Onion - finely chopped,2 teaspoons Kashmiri Red Chilli Powder,2 tablespoons Sunflower Oil,1 Tamarind - lemon sized, 30, North Indian Recipes, To begin making the Tamatar Wali Arbi Sabzi Recipe, wash the colocasia under running water to get rid of the mud.Soak the tamarind in one cup of water for fifteen minutes.Pressure cook with 2 cups of water, tamarind water for 2 whistles.
Let the pressure release naturally and open the pressure cooker.
Remove the peels of the arbi/colocasia and  cut them into roundels and keep aside.Heat a tablespoon of oil in a heavy bottomed pan, add the colocasia roundels and shallow fry until they turn golden brown and keep aside.Add the remaining oil to the pan, add in the panch phoran and let the seeds splutter.
Add the onions and garlic, saute until it turns golden brown.Add the tomatoes and saute until it turns soft and mushy.
Add the turmeric, kashmiri red chilli, coriander powder and mix well.Now, add the shallow fried colocasia roundels, season with salt and mix well.Let the colocasia roundels absorb the tomato gravy into it and turn a bit soft.
Keep stirring Occasionally.Once done, switch off the heat, garnish Tamatar Wali Arbi Sabzi with coriander leaves and serve.Serve the Tamatar Wali Arbi Sabzi Recipe along with Tawa Paratha, Dal Tadka and Kachumber Salad for a simple yet delicious weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Tamatar_Wali_Arbi_Sabzi_Recipe.jpg, 13
Ingredients: tomato,salt,red bell pepper (capsicum),cumin powder (jeera),coriander (dhania),green chilli,cloves garlic,virgin olive oil,carrot,kabuli chana (white chickpeas),onion,pepper,coconut milk,turmeric powder,masoor dal,sunflower oil

Lentil & Coconut Milk Soup Recipe, 1/2 teaspoon Cumin powder (Jeera),1 Carrot (Gajjar) - finely chopped,1 Red Bell pepper (Capsicum) - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli - finely chopped,1 cup Masoor Dal (Whole),1 Onion - finely chopped,Salt and Pepper,250 ml Coconut milk,Coriander (Dhania) Leaves - small bunch,3 cloves Garlic - minced,1 teaspoon Extra Virgin Olive Oil,1/2 cup Kabuli Chana (White Chickpeas) - cooked,1/4 cup Sunflower Oil,2 Tomatoes - blanched and chopped, 50, Continental, To begin making the Lentil And Coconut Milk Soup Recipe, soak lentils/dal in water for 1 hour.In a large sauce pan add 1 teaspoon oil.
Add chopped garlic.
Once the garlic starts to brown, add chopped onions and allow it to cook until it is transparent.
Once the onions have softened, add the tomatoes, carrots, bell pepper and saute for about 5 to 6 minutes until you get a roasted aroma.
At this stage add the soaked lentils, turmeric powder, cumin powder, green chili and salt.
Give it a good stir.
Add 2 cups of water and bring the lentil soup to a brisk boil.
Once the lentils comes to a brisk boil, turn the heat to low, cover the pan and cook the lentils until done.Once the lentil is cooked through, add coconut milk.
Add water to get the desired consistency.
Check the salt and adjust to suit your taste.
Let it cook on low heat for 5 minutes and stir in the chopped coriander leaves.
Turn off the heat.For crispy Chickpea topping: In a small pan add oil and add cooked chickpea, some cumin powder and little salt.
Fry till chickpeas feels slightly crispy.
Pour the fried chickpeas over the Lentil and Coconut Milk Soup.
Serve the Lentil And Coconut Milk Soup along with a Crusty Garlic Bread and enjoy this soup with friends and family.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Subhasmita_Panigrahi/Lentil__coconut_milk_Soup.jpg, 16
Ingredients: salt,tme leaves,water,lemon,sugar,butter,flour (maida),red onion,balsamic vinegar,salt two

French Onion Tart Recipe, 2 cups All Purpose Flour (Maida),Fresh Thyme leaves - few sprigs,1 tablespoon Sugar,2 tablespoons Balsamic Vinegar,Salt - to taste,150 grams Chilled butter - cubed,1/2 cup Chilled water,1 Lemon - juiced,Salt - a pinch or two (adjust),750 grams Red onion - thin sliced,2 tablespoons Butter (unsalted), 100, Continental, To begin making French Onion Tart Recipe, make pastry dough first.
Add flour, salt, sugar  and butter cubes into a wide bowl.
Using your fingertips break all the butter cubes and rub it with flour.
Add chilled water little at a time and knead to make a smooth dough.Roll the dough and cover it with cling wrap and place it in fridge for about 1 hour.To make caramelized onions, heat butter in a wide pan.
Add thin sliced onions into the pan and sweat the onions.
Add salt and sugar, cook until onions are nice softened and browned evenly.Add balsamic vinegar, lime juice and thyme; increase heat to high; boil for 2--3 minutes to reduce, stirring occasionally.Take off the heat and set aside to cool.To prepare the tart preheat the oven to 200 degrees centigrade and line a tart sheet pan with parchment paper.Remove pastry from refrigerator and allow it to come to room temperature for 10 minutes.
Divide the dough into equal portions and roll the dough to about 2-3 mm thick.Place the dough on the prepared sheet pan and trim the edges.
Refrigerate again for 10 minutes.Fill a parchment sheet with uncooked beans (This is only to avoid the tart to puff up and later the uncooked beans are removed and are not the part of the recipe).
Place it over the tart dough that will be baked.Pop this into an own and bake for about 10 minutes or until you see brown spots on the tart.Remove the uncooked beans parchment filling, and fill it with caramelized onions, sprinkle some more salt and pepper powder over the top and sprinkle some thyme leaves.Bake in oven for about 15 minutes.Serve French Onion Tart Recipe along with tomato ketchup.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/French_Onion_Tart.jpg, 10
Ingredients: salt,amchur (dry mango powder),asafoetida (hing),fennel seeds (saunf),black peppercorns,coriander (dhania) seeds,dry red chillies,cumin seeds (jeera),lemon,baby potatoes,sunflower oil

Masala Roasted Aloo Recipe, 500 grams Baby Potatoes,1 tablespoon Coriander (Dhania) Seeds,4 Dry Red Chillies,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Lemon - Juice,4 tablespoons Sunflower Oil,1 teaspoon Fennel seeds (Saunf),1/4 teaspoon Asafoetida (hing),1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Whole Black Peppercorns, 50, Indian, To begin making the Masala Roasted Aloo Recipe, first wash the potato and par boil them in the pressure cooker for one or two whistles over medium heat.
Once the pressure released from the cooker, open the cooker, peel the boiled potato and set aside in a bowl.In a cast iron skillet dry roast the coriander seeds, fennel seeds, cumin seeds, dry red chilies and black peppercorns for the spice mix till they are slightly browned and fragrant.Turn off the heat and allow it to cool a bit.
Once cooled grind the spice mix into a fine powder.
Transfer to a bowl and keep aside.
The next step is the roast the potatoes.
Heat oil in stir fry pan over medium heat.
Add cumin seeds and asafoetida.Once the seeds crackle, add the boiled baby potatoes (aloo) along with fresh spice mix, dry mango powder and salt.Stir to combine well and roast the potatoes until they turn crisp from outside.
Garnish the Masala Roasted Aloo with freshly chopped coriander leaves and drizzle lemon juice just before serving.
Serve Masala Roasted Aloo along with Rajasthani Kadhi, Satvik Carrot Sprout Salad and Phulka for an everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Masala_Roasted_Aloo_Recipe_Indian_Spiced_Baby_Potatoes-1.jpg, 11
Ingredients: tomato,green chillies,salt,ginger,rice,bay leaf (tej patta),ghee,coriander (dhania) leaves,cloves garlic,dry red chillies,onion,cumin seeds (jeera),turmeric powder,masoor dal

Tadkewali Masoor Dal Khichdi Recipe With Garlic & Onions, 2 teaspoons Cumin seeds (Jeera),Salt - to taste,1 cup Rice - washed and soaked,3/4 cup Masoor Dal (Whole),1/3 cup Coriander (Dhania) Leaves - chopped,2 Dry Red Chillies,2 tablespoons Ghee,1 Bay leaf (tej patta),6 cloves Garlic - chopped,2 Green Chillies - chopped,1 teaspoon Turmeric powder (Haldi),2 Onions - thinly sliced,1 Tomato - chopped,2 inch Ginger - chopped, 45, North Indian Recipes, To begin making the Tadkewali Masoor Dal Khichdi Recipe With Garlic & Onion, heat a pressure cooker on medium flame, add the masoor dal, rice, tomato, ginger, green chilies, turmeric powder, salt and bay leaf.Add 4 cups of water and pressure cook the Masoor Dal Khichdi for 4 whistles and turn off the heat.Allow the pressure to release naturally.
Set asideIn a kadai, heat ghee on medium flame, add cumin seeds and red chilies, let them sizzle.Next add the chopped garlic and fry till it turns brown, this will take 2-3 minutes.Once the garlic is fried, add in the thinly sliced onions and saute for about 5 minutes until it gets caramelized.
Turn off the flame, mix in the coriander leaves and set aside.Open the pressure cooker give the Masoor Dal Khichdi good stir.
 Transfer the Masoor Dal Khichdi into a serving platter and spoon the Garlic and Onion Tadka to the Masoor Dal Khichdi.
Serve this Tadkewali Masoor Dal Khichdi Recipe With Garlic & Onion along with Pudina & Dhaniya Raita Recipe and Aam Ka Achaar Recipe for a simple comforting weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/LehsunPyaaz_Tadkewali_Masoor_Dal_Khichdi_Recipe__1600.jpg, 14
Ingredients: black cardamom (badi elaichi),cumin powder (jeera),hung curd (greek yogurt),salt,mustard oil,ghee,bay leaves (tej patta),red chilli powder,ginger garlic paste,sugar,cinnamon stick (dalchini),onion,jackfruit (kathal),turmeric powder,green chillies,garam masala powder

Bengali Style Raw Jackfruit Curry Recipe - Enchor’er Dalana, 1 Onion - sliced,1 teaspoon Cumin powder (Jeera),1/2 Hung Curd (Greek Yogurt),1 inch Cinnamon Stick (Dalchini),Salt - to taste,Sugar - to taste,1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,2 tablespoons Mustard oil,2 Black cardamom (Badi Elaichi),1 tablespoon Ghee,2 Green Chillies - chopped,1 teaspoon Turmeric powder (Haldi),500 grams Jackfruit Raw (Kathal),3 tablespoon Ginger Garlic Paste,2 sprig Bay leaves (tej patta), 50, Bengali Recipes, We begin making the Bengali Style Raw Jackfruit Curry 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.
In a bowl, whisk together curd along with water to make the buttermilk.
Keep a bowl of buttermilk aside to drop in the chopped jackfruit 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 buttermilk.
Drain and transfer the raw jackfruit into a bowl.
To marinate the jackfruit, to the jackfruit bowl, add turmeric powder and mustard oil and give it a good mix.
Marinate it for about 20 minutes.Heat oil in a pan on medium heat, add the cinnamon sticks, bay leaf and cardamom.Once it begins to sizzle, add  half of the sliced onions along with ginger and garlic, fry till it becomes translucent.
Once done cool it down and grind it into a smooth paste and keep it aside.Heat a pressure cooker on medium heat, add oil and fry the rest of the onions till it is golden brown.
Then add the marinated jackfruit and fry it for 5 minutes.Add the onion paste, all the spices-turmeric powder, red chilli powder, cumin powder and garam masala along with sugar and salt.
Keep cooking the jackfruit in the masala till the oil comes to the surface.Add about 1/2 cup of water and mix well.
Close the pressure cooker and pressure cook the Raw Jackfruit Curry  for 2 whistle till it becomes tender.Allow the pressure to release naturally and check for seasoning.
 Serve the Bengali Style Raw Jack fruit Curry Recipe along with Ragi Tawa Paratha and Kala Chana Salad Recipe With Carrots, Cucumber & Tomatoes  and Beetroot Carrot Raita Recipe for a completely healthy meal.
This meal is also Diabetic Friendly .
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Bengali_Style_Raw_Jackfruit_Curry_Recipe_Enchorer_Dalana_Recipe_.jpg, 16