anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,coconut milk,salt,coriander powder,red chilli powder,cloves garlic,curry leaves,onion,cumin seeds (jeera),curry powder,soy (nuggets) squeezed,turmeric powder,green chillies,sunflower oil

Soya Chunks Masala in Coconut Milk Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Curry powder,3 cloves Garlic - grated,Sunflower Oil - for cooking,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - finely chopped,2 Tomatoes - finely sliced,2 cups Soy Chunks (Nuggets) - boiled and squeezed well,3 Green Chillies - slit,1 sprig Curry leaves,100 ml Coconut milk, 40, South Indian Recipes, To begin making the Soya Chunks Masala in Coconut Milk Recipe, get all the ingredients ready.Heat water in a saucepan and bring it to a brisk boil.
Add the soy chunks into the water and allow it to boil for a couple of minutes until the soy chunks soak in a lot of water and become soft.
This will take about 5 minutes.
once the soy chunks have soaked in the water and become soft, drain out the water and keep the soy chunks aside.The next step is to make the masala.Heat a teaspoon of oil in a heavy bottomed pan.
Add the cumin, curry leaves and green chilies and saute them for a few seconds.
 Add the onions, ginger, garlic and saute until the onions become soft and translucent.Add sliced tomatoes and saute for 2 minutes on high heat until the tomatoes soften.
Once the tomatoes soften, add the coriander powder, red chilli powder and turmeric powder, mix well.
Cook for half a minute.Add soya chunks and saute in the masala for 2 to 3 minutes.
Finally add coconut milk and about a cup of water, salt and curry powder.
Mix well and simmer the Soy Chunks Masala for about 5 minutes until the gravy thickens.
Once done, check the salt and spice levels and adjust to suit your taste.
Transfer the Soy Chunks Masala into a serving bowl and stir in the chopped green coriander leaves and serve.
Serve the Soya Chunks Masala in Coconut Milk  along with Lachha Paratha,  Orange and Pomegranate Salad & Steamed Rice, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Soya_Chunks_Masala_in_Coconut_Milk_Recipe-1.jpg, 14
Ingredients: salt,asafoetida (hing),bay leaf (tej patta),ghee,ajwain (carom seeds),mustard seeds,red chilli powder,gram flour (besan),curd,coriander (dhania) leaves,curry leaves,cinnamon stick (dalchini),cumin seeds (jeera),turmeric powder,sunflower oil

No Onion No Garlic Rajasthani Gatte Ki Kadhi Recipe, 1/2 teaspoon Mustard seeds,2 cups Curd (Dahi / Yogurt),Salt - to taste,1 Bay leaf (tej patta) - torn,1 inch Cinnamon Stick (Dalchini),4 sprig Coriander (Dhania) Leaves - chopped,1/4 teaspoon Red Chilli powder,1 cup Gram flour (besan),1 tablespoon Sunflower Oil,1/2 teaspoon Ajwain (Carom seeds),2 tablespoons Gram flour (besan),1/4 teaspoon Asafoetida (hing),2 tablespoons Curd (Dahi / Yogurt),1 tablespoon Ghee,1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves,1/2 teaspoon Cumin seeds (Jeera), 70, Rajasthani, To begin making the Rajasthani Gatte Ki Kadhi Recipe we will first make the gatte.In a large mixing bowl, combine all the ingredients for the gatta.
Add a few teaspoons of water at a time and knead to make a firm dough.
Knead well for about 5 minutes to make a very soft melt in the mouth gatta.If you add more water and it does not shape into a dough, then you will have to add more gram flour and knead it well.Roll the dough into a long cylinder and cut them into 1 inch discs.
The next step is to cook the gattas in boiling water.In a large saucepan boil water until it comes to a brisk boil.
Once the water comes to a brisk boil, add the gattas into the water and boil until they comes floating to the top.
Once they come floating to the top, boil for another 3 to 4 minutes.
Drain the gattas and keep it aside, till we get the Kadhi ready.To make the kadhi, in a saucepan, combine the yogurt, gram flour until it becomes a smooth paste.
Add 2-1/2 cups of water, asafoetida, turmeric powder and salt.
Stir well.Bring the kadhi mixture to a boil.
While the kadhi is coming to a boil, keep whisking it until you get a very smooth kadhi.You will notice that the yogurt will stop curdling when you keep whisking.
Turn the heat to low, add the bay leaves, cinnamon, red chili powder and simmer the kadhi for about 10 minutes until the kadhi turns slightly thick.
Add the cooked gattas at this stage and boil for a few more minutes.
 While the Gatte Ki kadhi is boiling, we will proceed to make the tadka for the kadhi.Heat oil in a tadka pan, add the ghee and the remaining ingredients and allow them to crackle.
Once they crackle, turn off the heat and add the seasoning to the Gatte Ki Kadhi.Serve the Gatte Ki Kadhi along with millet based rotis or along with steamed rice, Kachumber Salad and Boondi Raita.
 , https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Rajasthani_Gatte_Ki_Sabji_Recipe_Vegetarian_Archanas_Kitchen-1.jpg, 15
Ingredients: tomato,salt,makki ka atta (yellow corn meal flour),chicken stock,raisins,cloves garlic,chipotle peppers,onion,cinnamon stick (dalchini),peanuts (moongphali),dark chocolate,black pepper powder,cloves (laung),butter,star anise,dried oregano

Homemade Mole Sauce Recipe, 1 Onion - sliced,1 tablespoon Raw Peanuts (Moongphali),2 cloves Garlic,1 inch Cinnamon Stick (Dalchini),2 inch Dark chocolate,1 cup Chicken stock,Salt - to taste,1 tablespoon Butter,1 tablespoon Makki Ka Atta (Yellow Corn Meal Flour),1 tablespoon Raisins,2 Cloves (Laung),2 Tomatoes,2 Chipotle peppers,1 Star anise,1 teaspoon Black pepper powder,1 teaspoon Dried oregano, 70, Mexican, To begin making the Homemade Mole Sauce Recipe we will first, roast the tomatoes by heating a sauce pan with oil, add the whole tomatoes.In the meanwhile preheat the oven to 180 degree Celsius for 10 minutes.Once the tomatoes roasted slightly and got light brown on skin, switch off the heat.
Take a foil add the tomatoes and drizzle some olive oil and cover the foil and place it in the oven and roast them for about 15 minutes.In the same pan add some more oil, sliced onions and cloves of garlic and saute until it softens.Once the onions are sauted switch off the flame, allow it to cool down.
Add them into a mixer along with star anise, cloves, cinnamon and raisins.
Add little water to blitz it into a smooth paste.
Keep it aside.Take the tomatoes out and chop them up and blitz them also along with toasted peanuts and chipotle chilies to a smooth paste.Let’s start to make the sauce.
Heat the pan with butter once the butter starts to melt, add maize flour and keep whisking it to make a roux.Add chicken broth and mix well so that there are no lumps formed.
Keep whisking till the sauce thickens.Add in the onion paste and tomato paste and bring it to a boil.
Add in your seasonings and broken chocolate now and whisk well.
Adjust the salt level and boil for 10 more minutes switch off the flame.Use the Homemade Mole Sauce to make Chicken mole sauce with brown sweet corn rice recipe to make a nice lunch meal for yourself., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Home_Made_Mole_Sauce_Recipe.jpg, 16
Ingredients: tomato,salt,cumin powder (jeera),arhar dal (split toor dal),tamarind water,mustard seeds,ghee,asafoetida (hing),red chilli powder,cloves garlic,curry leaves,coriander (dhania) leaves,cumin seeds (jeera),black pepper powder,coriander powder,turmeric powder

Thakkali Rasam Recipe - South Indian Tomato Rasam, 2 sprig Coriander (Dhania) Leaves - finely chopped,2 cloves Garlic,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1/2 teaspoon Cumin powder (Jeera) - roasted,1/2 teaspoon Black pepper powder,25 grams Arhar dal (Split Toor Dal),1/4 teaspoon Red Chilli powder,1/4 teaspoon Mustard seeds,4 Curry leaves,1/2 cup Tamarind Water,1 tablespoon Ghee,1/4 teaspoon Asafoetida (hing),1 teaspoon Turmeric powder (Haldi),5 Tomatoes - roughly chopped,1/2 teaspoon Coriander Powder (Dhania) - roasted, 40, Tamil Nadu, To begin making the Tomato Rasam Recipe, first cook the toor dal/ yellow split pea dal with 1 cup of water until it becomes very soft.
See video recipe of how to cook lentils using pressure cooker.When done, pour the dal into a bowl and whisk it, until it becomes nice and smooth.
Set this aside.Puree the raw cut tomatoes in a blender and keep aside.Next, heat ghee in a pressure cooker on medium heat; add the mustard seeds, cumin seeds, garlic and curry leaves.
When the mustard seeds begin to crackle, pour in the tomato puree, tamarind water, coriander powder, turmeric powder, cumin powder, asafoetida, pepper and chilli powder.Stir all the masalas together and pressure cook for for one whistle and turn off the heat.Once the pressure has released, open the cooker and add the toor dal.
Adjust the consistency of the rasam, by adding 1-1/2 to 2 cups of water.
Check the salt and spices and adjust according to taste.Give the rasam a brisk boil.
Once it comes to a brisk boil, simmer the Thakali Rasam for 10 minutes on low heat, until you see the Thakali Rasam frothing up.Once you notice the Thakkali Rasam frothing up, turn off the heat.
Finally, garnish the Tomato Rasam with freshly chopped coriander leaves.
Serve the Thakali Rasam along with hot rice, topped with ghee and a Beetroot Curry or Chow-Chow Curry., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Thakkali_Rasam_Recipe_Tomato_Rasam-6_1600.jpg, 16
Ingredients: salt,wheat flour,ginger,green chilli,amchur (dry mango powder),banana stem,red chilli powder,cloves garlic,onion,cumin seeds (jeera),black pepper powder,turmeric powder,banana,garam masala powder

Raw Banana and Banana Stem Stuffed Paratha Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 inch Ginger - chopped,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 Onion - chopped,1 Green Chilli - chopped,1 cup Whole Wheat Flour,1 Banana Stem - cut into small pieces,4 cloves Garlic - chopped,2 Raw Banana - boiled and mashed,1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Black pepper powder, 50, Indian, To begin making the by boiling the raw banana in the pressure cooker.
Cut the banana into two pieces, remove the edges, boil it with water and salt for about 4 whistle.Once done, release the pressure naturally, remove the skin and mash it into a fine mixture.Heat a saucepan with oil, add cumin seeds and allow it splutter for 10 seconds.
Add chopped onions, garlic, ginger and saute until it softens.Add the chopped banana stem along with ½ cup water and cover it with a lid and cook for about 15 minutes until the banana stem is cooked.To this add all the spice powder like turmeric powder, red chilli powder, garma masala, amchur powder, salt and pepper powder and also add the mashed raw banana.Mix well and cook the mixture for about 10 more minutes on low heat and switch it off.In order to make the dough, knead all the ingredients well into a soft dough .Now to begin making the paratha, keep some flour aside for dusting.
Divide the dough into large lemon side balls.Dust the dough portions in flour, flatten it and roll it into a 3 inch diameter circle.
Place the filling on half side of the circle and close the paratha by folding it from all sides.
Yes it’s as simple as that.You will have a big dumpling.Press it slightly and gently use the rolling pin to flatten it.
Take care, the filling can ooze out if the dough is rolled out too thin.Now to cook the Paratha, first preheat the skillet on medium heat.
Place the rolled paratha on top and allow it to cook on one side.
After about 10 to 15 seconds, flip the paratha.At this stage, smear some oil or ghee to cook the paratha.
Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides.Serve the Raw Banana and Banana Stem Stuffed Paratha along with fresh cup of curd by the side or Aam Ka Chunda Recipe to go along with your paratha., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Raw_Banana_and_Banana_Stem_Stuffed_Paratha_Recipe.jpg, 14
Ingredients: salt,red bell pepper (capsicum),cloves garlic,soy sauce,dry red chilli,red chilli sauce,onion,chinese cabbage squares,hoisin sauce,black pepper powder,tofu,onion

Hunan stir fried Chinese Leaf cabbage with Tofu & Chilies Recipe, 1 tablespoon Homemade Hoisin Sauce,250 grams Tofu - cubed,2 sprig Onions - chopped,Salt - to taste,1 Onion - cut into squares,4 Dry Red Chilli - cut into 1 inch,4 cloves Garlic - sliced,1 teaspoon Honey,2 tablespoon Soy sauce,1 tablespoon Red Chilli sauce,1 Red Bell pepper (Capsicum) - sliced into diamonds,Black pepper powder - for seasoning,1 Chinese cabbage - chopped into big squares, 25, Hunan, We begin making the Hunan stir fried Chinese Leaf cabbage with Tofu & Chilies Recipe by heating a sauce pan with oil, add ginger and garlic, sauté till it is light brown.Then add all the vegetables along with dry red chilies, give it a stir, cover it with a lid and cook it for few minutes.Once the vegetables are cooked and little crunchy, add in all the sauces along with cut tofu and coat it evenly, season it well with salt and pepper.Serve the Hunan stir fried Chinese Leaf cabbage with Tofu & Chilies Recipe with Dan Dan Noodles to enjoy a comforting meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Hunan_stir_fried_Chinese_Leaf_cabbage_with_Tofu__Chilies_Recipe.jpg, 12
Ingredients: heavy whipping cream,mango pulp (puree),mango (ripe),flour (maida),water,icing sugar sifted,caster sugar,eggs,mascarp cheese

Mango Tiramisu Recipe With Savoiardi, 1 Mango (Ripe) - sliced thin,1/2 cup Icing Sugar - sifted,1 Mango Pulp (Puree) - pitted,2 tablespoons Caster Sugar,1-1/2 cups Water,2/3 cup All Purpose Flour (Maida),240 grams Mascarpone Cheese - at room temperature,1 Mango (Ripe) - pureed,1 cup Heavy whipping cream - chilled,1/2 cup Caster Sugar,4 Whole Eggs, 430, Italian Recipes, To prepare Mango Tiramisu Recipe, get prep with all the ingredients mentioned first.To make the SavoiardiPreheat oven to 180 degrees Celsius.Separate the eggs and beat yolks slightly and keep aside.Beat the egg whites with the sugar until firm peaks are formed, in a hand blender.
Continue beating while adding the yolk little by little.Sift in the flour and fold gently.Fill batter into a piping bag and pipe 3x1 cm lines, about 3 cm apart on a parchment lined baking sheet.Bake for 15-18 minutes or until golden brown.
Cool and store in an airtight container.To make the SyrupBoil the mango pulp with the water and sugar, and then simmering it until the mixture reduces to about one cup.Strain into a wide bowl and cool to room temperature.To make the FillingWhip one cup of the chilled cream to stiff peaks and Keep aside.Whisk together the mango puree, icing sugar and mascarpone cheese until smooth.Fold this mixture into the heavy cream.Keep chilled until required.to assemble the mango tiramisuDip the lady fingers/ Savoiardi one by one in the syrup, tap out excess and line them vertically on your serving dish or plate.Spread a layer of the filling (about 1/2 cup) on top.Lay down another layer of soaked lady fingers / Savoiardi, topped by the filling.Continue with the layers till the top.
Spread the remaining filling on top and top it up with sliced mangoes.Chill for 4-6 hours.Serve Mango tiramisu recipe cool for a tea party or as a dessert after an Italian dinner party.Serve Mango Tiramisu Recipe for a dessert during an Italian Dinner party or during tea party.
Serve it as dessert after a simple Italian meal of Grilled Chicken Spaghetti Pasta With Herbs, Cheese Garlic Bread Recipe and Watermelon Raspberry Lemonade Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/akshatha/Mango_Tiramisu.jpg, 9
Ingredients: tomato,green chilli,coriander (dhania) leaves,red chilli flakes,light soy sauce,onion,maple syrup,tofu dices,beetroot,balsamic vinegar

Sweet And Spicy Tofu Salad With Beetroot Recipe, 1 Green Chilli - finely chopped,1 Beetroot - diced and steamed,Coriander (Dhania) Leaves - few,2 Tomatoes - de-seeded and finely chopped,1 Onion - finely chopped,1/2 tablespoon Maple syrup - or honey,1/2 tablespoon Balsamic Vinegar,1 cup Tofu - dices,1/2 tablespoon Light soy sauce,1 pinch Red Chilli flakes, 35, Continental, To begin making this Sweet And Spicy Tofu Salad With Beetroot, we will first steam the beetroots in a steamer.
Cut the beets to desired sizes and place it in a steamer.
Steam until cooked well.Once the beets are steamed, set them aside to cool completely.In a salad mixing bowl combine the onions, tomatoes, the steamed beets and green chillies and keep this aside.We will next prepare the dressing for the salad.Mix the balsamic vinegar, maple syrup(or honey) and soy sauce in a small bowl and whisk together.To prepare the salad, spread the cut tofu out on a the serving plate.
Scatter the steamed beetroot and onion mixture pieces around it.
Pour the prepared salad dressing over the vegetables, sprinkle the coriander leaves and serve.Serve the Sweet And Spicy Tofu Salad with Beetroot for a light weeknight dinner along with a soup and toasted bread., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anupama_Nagaraja/Sweet_And_Spicy_Tofu_Salad_With_Beetroot.jpg, 10
Ingredients: salt,wheat flour,coriander (dhania) leaves,kokum (malabar tamarind),mustard seeds,asafoetida (hing),green moong sprouts,red chilli powder,jaggery,ghee,gram flour (besan),curry leaves,coriander (dhania) leaves,cinnamon stick (dalchini),lemon,peanuts (moongphali),cumin seeds (jeera),coriander powder,turmeric powder,green chillies

Dal Dhokli Recipe With Sprouted Moong Dal, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1/4 cup Gram flour (besan),1 inch Cinnamon Stick (Dalchini),Salt - to taste,2 tablespoon Ghee,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 tablespoon Coriander (Dhania) Leaves - finely chopped,2 Green Chillies - slit,2 tablespoons Raw Peanuts (Moongphali),1/2 tablespoon Lemon juice,1 sprig Curry leaves,1/4 teaspoon Asafoetida (hing),1/2 teaspoon Cumin seeds (Jeera),4 sprig Coriander (Dhania) Leaves - finely chopped,2 tablespoons Jaggery - powdered,1 Kokum (Malabar Tamarind),1 cup Green Moong Sprouts - steamed,3/4 cup Whole Wheat Flour, 55, Gujarati Recipes﻿, To begin making the Dal Dhokli Recipe With Sprouted Moong Dal, we will first make the dal.
To Make The DhokliIn a large mixing bowl, combine the wheat flour, gram flour, red chilli powder, turmeric powder, salt , and coriander leaves.
Add water little by little and make a firm and smooth dough.
Dust the dough in flour and roll out the dough into a large circle and cut the dough into desired shape (either into strips or into a flower using a cookie cutter).Keep the dhokli aside.To Make Dal DhokliInto a pressure cooker, add the sprouts, turmeric powder, salt, cinnamon stick, kokum , jaggery, salt and 2 cups of water.Close the pressure cooker and pressure cook for two whistles.Turn off the heat and allow the pressure to release naturally.
Once we open the pressure cooker, add in the lemon juice and coriander leaves, check the salt and spices.
Add 1 cup of water to the dal and then turn the heat back on to high heat until it come to brisk boil.Once the dal comes to a boil, add the dhokli into the dal and allow it to simmer and get cooked in the dal.
This will not take more than 5 minutes to cook the dhokli.
Adjust the consistency of the Dal Dhokli, by adding more water if required.
In the meantime, in a tadka pan heat a tablespoon of ghee.
Add the mustard seeds, cumin seeds and allow it to crackle.
Once it crackles, add the green chilies, curry leaves and add to the add.Finally squeeze in the lemon and stir in the coriander leaves and serve.
Serve the Dal Dhokli With Sprouted Moong Dal topped with melted ghee and Kachumber Salad, papad, for a simple sunday lunch.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/suman_prakash/Sprouted_Moong_Dal_Dhokli_Recipe-1.jpg, 20
Ingredients: cashew nuts,basmati rice,salt,ginger,apples,raisins,soy sauce,water,sugar,red yellow green bell pepper (capsicum),black pepper powder,sunflower oil

Chinese Vegetarian Fried Rice With Apples Recipe, 1 teaspoon Sugar,1/4 teaspoon Black pepper powder,2 Apples - diced,1 Red Yellow or Green Bell Pepper (Capsicum) - finely chopped,1 tablespoon Cashew nuts,2 cups Basmati rice,1 inch Ginger,1 teaspoon Soy sauce,Salt - as needed,Water - as needed,1 tablespoon Raisins,Sunflower Oil - as required, 50, Chinese, To prepare Chinese Vegetarian Fried Rice With Apples Recipe, soak basmati rice for 25-30 minutes.
Then cook rice with enough water.Once the rice is cooked, spread it on a plate and allow to cool down completely.Heat oil in a pan.
Add the cashews, raisins and fry them till golden.
Take out from oil and set aside.To the same pan, add shredded ginger.
Saute till aromatic and raw aroma disappears.Add capsicum, sprinkle little salt and fry till they are half cooked on a high flame.Then add apple, soya sauce and sugar.
Within a few minutes, the apples are partially cooked and release a sweetish aroma.
Do not over saute since the apples are best when still crunchy.Add the cooked long grain basmati rice, fried cashews and raisins and finally, pepper powder.
Mix gently without breaking rice grains on high flame for a minute.Reduce the flame and fry for a couple of minutes more until everything is combined well.Finally switch off the flame.
Serve Chinese Vegetarian Fried Rice With Apples with Vegetarian Wonton Soup Recipe and Paneer Satay Recipe on sides.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/firsttimercook/Apple_Fried_Rice.jpg, 12
Ingredients: mixed herbs (dried),button mushrooms,black peppercorns,cloves garlic,virgin olive oil,green zucchini

Pan Roasted Zucchini & Mushroom Recipe, 1 tablespoon Extra Virgin Olive Oil,400 grams Button mushrooms - cut into half,2 teaspoons Mixed Herbs (Dried),1/2 teaspoon Whole Black Peppercorns - crushed,1 Green zucchini - diced,5 cloves Garlic - crushed, 20, Continental, To begin making the Pan Roasted Zucchini & Mushroom Recipe in a skillet, heat oil on medium flame add the crushed peppercorns and garlic, once the garlic turns into a light brown colour, add the mushrooms.
You will observe that the mushrooms will release a lot of water in this process.
Increase the flame to medium-high and when the water has almost evaporated add in the zucchini and season with some .
 Continue to cook until the zucchini is well roasted.
Once the zucchini and mushrooms are done, turn off the flame.
Toss in the mixed herbs, check the salt and adjust taste accordingly.
Transfer the Roasted Zucchini & Mushroom into a serving bowl and serve hot as a side dish.Serve Pan Roasted Zucchini & Mushroom as a side dish along with Chicken In Lemon Butter Sauce Recipe and Jalapeno Cilantro Lime Rice Recipe for a delicious weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Pan_Roasted_Zucchini__Mushroom_Recipe_.jpg, 6