anandhuvasudev/southindiandish huggingface dataset:
Ingredients: lemon,heavy whipping cream,pistachios,milk,sugar,agar agar (china grass),thandai masala

Thandai Mousse Recipe, 2 teaspoon Agar agar - (china grass),1 cup Heavy whipping cream,2 tablespoons Thandai Masala,1 cup Milk - room temperature,1 tablespoon Pistachios - chopped,Lemon juice - from half a lemon,2 tablespoon Sugar - to taste, 390, North Indian Recipes, To prepare Thandai Mousse, cut china grass sheet into small pieces and blend in the mixer to get a coarse powder.
Transfer to a bowl and keep aside.
For whipping the cream, transfer the cream to a large bowl.
Using an electric hand blender at medium speed whip the cream till soft peaks are formed.
Keep the bowl of whipped cream in the fridge while you prepare the thandai flavored mixture.
 In a small pan add milk, china grass and 1/2 cup of water.
Heat pan over medium heat while stirring continuously the ingredients in the pan.
Bring the mixture to the boil once, reduce the flame to low.
Once pieces of china grass start dissolving in the liquid, add sugar.
Stir to evenly combine.Now add the thandai masala, stir the mixture with a spoon continuously.
Bring the mixture to boil once and then let it simmer over medium heat for few minutes or till it start thickening.
Once liquid start thickening, turn off the heat.
Arrange a metal strainer over a large bowl.
Strain the hot mixture into the bowl.
You will notice all the undissolved pieces of china grass remain in the sieve.
Transfer the strained mixture into a steel bowl and place the bowl in a deep vessel filled with ice cubes for 8 to 10 minutes or until the mixture cools down.
Whisk the mixture vigorously and continuously till it is in ice-cube vessel to avoid any lump formation.Add the beaten whipped cream and fold gently.Add the lemon juice and fold gently.Now gently fold in the whipped cream into the thandai flavored mixture.
Once the whipped cream and the liquid is evenly combined, add the lemon juice.
Stir gently once to combine the lemon juice.
Transfer equal portions of mousse into the serving bowls.
Refrigerate the mousse for about 6 hours or overnight to have it set perfectly.Garnish Thandai Mousse with chopped pistachio before serving.
 Serve Thandai Mousse as a dessert along with a quick snack of Corn Matar Kachori this festive season.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Thandai_Mousse_Recipe.jpg, 7
Ingredients: date syrup,heavy whipping cream,pistachios,mango (ripe),milk,saffron strands,water,vanilla

Kesar Pista Mango Ice Cream Recipe, 2 tablespoons Pistachios - slivered,Water - as required,100 ml Heavy whipping cream,1 tablespoon Honey - or date syrup,500 ml Milk,4 Saffron strands,2 Mango (Ripe),2 teaspoon Vanilla Extract, 150, Fusion, To begin making the Kesar Pista Mango Ice cream Recipe, we will first make the mango puree.
Remove the skin of the mangoes and all the pulp  in a blender and blend to make a smooth puree, keep aside.Heat milk and heavy cream in a heavy bottom pan along with vanilla pods and saffron and bring them to a boil and let it cool completely.After the milk mixture is cooled add in the mango pulp and honey to the liquid milk and cream , mix well to combine.
Blend the mix  in a blender to make the ice cream smooth and silky in texture.Add pistachios to the kesar mango ice cream and pour the mixture into an airtight container.Freeze the ice cream  for 8 to 10 hours.
Kesar Mango Pistachio ice cream is ready to be served.Serve the Kesar Mango Pistachio ice cream for your dessert along with Cinnamon Sugar Focaccia Bread and Cheesy Baked Spaghetti Pasta Recipe In Tomato Basil Sauce., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Akansha_Bansal/Kesar_Pista_Mango_Icecream.jpg, 8
Ingredients: ginger,) sour,green chilli,ghee,(,asafoetida (hing),milk,mint leaves (pudina),water,gram flour (besan),curry leaves,sugar,dry red chillies,cinnamon stick (dalchini),methi seeds (fenugreek seeds),cumin seeds (jeera),curd mildly soured,cloves (laung)

Gujarati Kadhi With Milk And Mint Recipe, 1 teaspoon Green Chilli - minced,1 teaspoon Ginger - minced,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1/4 cup Milk,1 sprig Mint Leaves (Pudina),1 cup Curd (Dahi / Yogurt) - mildly soured,2 tablespoons Gram flour (besan),Asafoetida (hing) - a pinch,2 Cloves (Laung),1 tablespoon Fresh cream - (clotted cream) or sour cream,1/2 teaspoon Methi Seeds (Fenugreek Seeds),2 teaspoons Ghee,2 cups Water,2 teaspoons Sugar - adjustable,2 Dry Red Chillies - whole,1 sprig Curry leaves, 22, Gujarati Recipes﻿, To begin making the Gujarati Kadhi With Milk And Mint recipe, in a bowl whisk together the yogurt, sour cream/clotted cream and chickpea flour.Whisk until it turns into a smooth and lump free mixture.
Add a little water and mix well.
Transfer this yogurt mix to a heavy bottom saucepan and place the saucepan on medium flame.Add sugar, salt, ginger, green chillies and bring the mixture to a boil.
The chickpea flour has a tendency to settle at the bottom so keep the flame gentle and continue to stir continuously.In another small wok/kadhai prepare the tempering.
Place this wok on slow flame, add ghee.
To the ghee, add cumin seeds, red chilies, cinnamon, cloves, asafoetida and curry leaves.
Once the cumin seeds starts spluttering, add the tempering to the boiling kadhi.
Add the mint leaves and the milk.
 After 8-9 minutes of gentle boiling turn off the flame.
Just before serving add the chopped coriander.Serve Gujarati Kadhi With Milk And Mint along with Gujarati Undhiyu and Methi Thepla for a weekday lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sheetal_bhatt/Gujarati_Kadhi_enhanced_with_milk_malai_and_mint__1600.jpg, 18
Ingredients: mixed herbs (dried),coriander (dhania) leaves,mozzarella cheese,virgin olive oil,salted butter,burger buns mini,garlic,veeba pasta sauce

Cheese Garlic Crack Bread Recipe, 3 tablespoons Veeba Pasta sauce,1 tablespoon Extra Virgin Olive Oil,2 teaspoons Mixed Herbs (Dried),3 Burger buns - mini,2 tablespoons Garlic - finely chopped,1/2 cup Mozzarella cheese,1 tablespoon Coriander (Dhania) Leaves,3 tablespoons Salted butter, 25, Continental, To start making the Cheese Garlic Cracked Bread Recipe, preheat the oven to 200 degree celsius.We need to now cut the burger buns to give a cracked effect.To do that, we need to use a serrated bread knife, make 1 inch diagonal cuts across the burger buns making sure you don’t cut the bread all the way through.First cut straight standing lines and the cut straight sleeping lines almost until the end, making sure to don't cut it fully.In a tadka pan , heat the butter and olive on medium heat, add the chopped garlic and fry until it gets a light golden colour.
Once it gets the desired colour, turn off the flame, add the mixed herbs and the fresh coriander leaves.
 Allow it to cool.Next use a spoon to drizzle the garlic butter into the the cuts of the buns, and lightly spread a little veeba pasta pizza sauce in the cuts.Finally, stuff grated cheese in the cuts and arrange on a baking tray.Bake these buns in a preheated oven at 200 degree celsius for 7-10 minutes, till the bread gets crispy and a light brown colour on the top.Remove from the oven , brush the top with the leftover garlic butter and serve hot.You can also serve Cheese Garlic Cracked Bread Recipe along with Spinach Tomato Soup Italian Style Recipe and Grilled Pineapple And Chicken Salad Recipe for a light meal.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Cheese_Garlic_Cracked_Buns_Recipe_.jpg, 8
Ingredients: white bacardi rum,pistachios,icepineapple,sugar,coconut milk

Pina Colada Recipe - Piña Colada Recipe,  10 pistachios - chopped, 30 mL white Bacardi rum - optional, 2 tablespoons sugar,Ice - 1/2 cup pineapple - peel and chop, 1 cup coconut milk, as per the experiment, 25, Caribbean, To make the Peena Colada recipe, firstly put pineapple, ice, coconut milk, sugar and white Bacardi rum in a blender and blend it well.
Remove in a glass and garnish with pistachios and pineapples.
Serve.
With Pina Colada recipe you can serve Aloo Paneer Kebab Recipe and house parties with spicy potatoes., https://www.archanaskitchen.com/images/archanaskitchen/World_Beverages/Pina_Colada_Recipe-1-2_1600.jpg, 5
Ingredients: salt,cumin powder (jeera),black salt,green chilli,coriander (dhania) leaves,water,gram flour (sattu ka atta),lemon,mint leaves (pudina)

Sattu's Salted Sorbet Recipe, 1 tablespoon Lemon juice,1/2 teaspoon Cumin powder (Jeera),2 tablespoons Coriander (Dhania) Leaves - finely chopped,1 Green Chilli - finely chopped,3 cups Chilled water,Salt - to taste,4 Mint Leaves (Pudina) - finely chopped,1/2 teaspoon Black Salt (Kala Namak),3-1/2 tablespoons Roasted Gram Flour (Sattu Ka Atta), 10, North Indian Recipes, To begin making the Sattu Ka Namkeen Sharbat Recipe, get all the ingredients handy.In a bowl, add the sattu flour.
To this, add rest of the ingredients including pudina leaves, coriander leaves, green chilli, lemon juice, roasted cumin powder, black salt, and mix well after adding cold or chilled water.Stir until the drink is uniform and without any lumps.
You can do this with a spoon or use a handheld buttermilk churner/whisk.Pour it into the tall glasses and serve.Serve the Sattu Ka Namkeen Sharbat Recipe in summers along with Gujarati Khandvi Recipe for a traditional after school snack for the kids or alongside Oranges With Cottage Cheese Recipe, or to your guests as a refreshing welcome drink.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/_Sattu_Ka_Namkeen_Sharbat_Recipe.jpg, 9
Ingredients: cashew nuts,sabudana (tapioca pearls),milk,saffron strands,raisins,sugar,cardamom powder (elaichi)

Sago Kheer Recipe - Tapioca Milk Pudding, 4 Cashew nuts - roughly broken,1 cup Sabudana (Tapioca Pearls) - also called sago,1/2 teaspoon Cardamom Powder (Elaichi),2 cups Milk,6 Saffron strands,Sugar - as required,4 Raisins - optional, 85, Indian, To begin making the Sago Kheer Recipe, firstly wash sago pearls under running water, strain and keep aside.In a large bowl, add 2 cups of water and soak sago pearls for minimum 1 hour or till they bloom completely.Heat milk in heavy bottomed pan, till it starts to boil.
Simmer the gas flame and add saffron, cardamom powder.
Let it cook till milk starts to thicken.Once the milk is pale yellow in colour and starts reducing from sides, add soaked sago pearls and cook for 5 to 6 minutes on low heat.You will notice the sago pearls turning transparent and light.
Add sugar and stir nicely till sugar dissolves.Next, add chopped cashews and cook the kheer for another 10 minutes till it gets creamy in texture.Turn off the gas and add raisins by your choice.
Do not add raisins before as it may split the milk and spoil your preparation.
Serve hot/warm/chilled, as per your preference.Serve Sago Kheer Recipe as a dessert after your delicious meal of Palak Makhana, Punjabi Dal Tadka, Garlic Naan and Jeera Rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/SAGO_KHEER.jpg, 7
Ingredients: turmeric powder,salt,tomato,ginger,mustard oil,red chilli powder,sugar,onion,coriander powder,potatoes,green chillies,cumin seeds,garam masala powder,coriander leaves take

Choto Aloor Dum Recipe,  2 tablespoons mustard oil,1/2 kg small potatoes - boil and peel, 1/4 teaspoon turmeric powder, 1/4 teaspoon coriander powder, 2 tomatoes - chopped, 2 onions - chopped, 1/2 inch ginger, coriander leaves - chopped Take (as per use), 1/4 teaspoon Sugar, salt - as per taste, 1/2 teaspoon cumin seeds, 1/4 teaspoon red chilli powder, 2 green chillies - chopped, 1/4 teaspoon garam masala powder, 65, Bengali Recipes, To make Chhotu Alur Dum, first heat mustard oil in a pan.
Add cumin seeds and let it cook for 10 seconds.
In a blender add onion, tomato, green chilli, ginger and make a paste.
Pour this mixture in the pan with salt, sugar and mix.
After 1 minute, add red chili powder, turmeric powder, coriander powder and mix.
Let it cook for 3 to 4 minutes.
Now add potatoes, garam masala and mix.
Allow to cook for 7 to 10 manutas.
Turn off the gas and garnish with green coriander.
Serve Chhotu Alur Dum along with Cholar Dal and Luchi for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Choto_Aloor_Dum__Bengali_Style_Baby_Potato_Stir_Fry_.jpg, 14
Ingredients: salt,mixed herbs (dried),red chilli flakes,water,sugar,flax seeds,buckwheat flour (kuttu ka atta),sesame seeds (til seeds),sunflower oil

Buckwheat Cracker Recipe, 1 teaspoon Sugar,2 cups Buckwheat Flour (Kuttu Ka Atta),1 teaspoon Red Chilli flakes,1 teaspoon Mixed Herbs (Dried),1 tablespoon Flax seeds,1 tablespoon Sesame seeds (Til seeds) - roasted,1/2 cup Chilled water,1/4 cup Sunflower Oil,1 teaspoon Salt, 35, Indian, To begin making Buckwheat Cracker Recipe, mix the buckwheat flour with oil, salt, sugar, chilli flakes, mixed herbs, flax seeds and roasted sesame in a large mixing bowl.
The texture should look like breadcrumbs.
Add more oil if required to get the right texture.
Add ice cold water little by little so that  you have a good, uniform, and a non sticky dough.
Keep it aside for 10 minutes.Meanwhile preheat Oven at  180 c for 10 minutes.
Roll out the dough on one sheet of parchment paper.
Roll as thinly as you can manage.Using a pizza cutter, cut the dough into squares or rectangles.Make some pricks using a fork .Bake for 10-15 minutes at 180 C or until browning and crispy.
Be careful not to overbake or the Buckwheat crackers will burn.
Keep checking after every few minutes.Once done remove the baking tray from the oven, cool down the buckwheat crackers and serve.
Serve Buckwheat Crackers during tea time with a Tomato and Sunflower Seed Dip Recipe and Cinnamon Spiced Orange Iced Tea Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/BUCKWHEAT_CRACKERS.jpg, 9
Ingredients: kewra essence drop,milk,saffron strands,rose water,water,sugar,badam (almond) (grind almonds mixer grinder speed),custard powder,gelatin

Saffron Milk Pudding Recipe, 1/2 cup Sugar - granulated,Kewra essence - a drop,2 teaspoons Badam (Almond) - powdered (grind 1/4 almonds in a mixer grinder at medium speed),1 teaspoon Rose water,2 tablespoons Custard powder,2 cups Milk,2 tablespoons Gelatin,1 teaspoon Saffron strands,4 tablespoons Hot water, 40, Indian, To begin making the Saffron Milk Pudding, add the gelatine into a bowl, pour hot water and stir.
Wait for few minutes until gelatin dissolved completely.Take 1/4 cup milk into a bowl, add custard powder, whisk to make a smooth paste and make sure no lumps will form.Heat rest of the milk into a saucepan by adding granulated sugar, saffron, and  almonds powder.
Stir and keep boiling until sugar dissolves completely.Remove this saucepan from heat and add custard powder, gelatine (before adding gelatine, stir it again with fork), rose water, kewra essence and stir continuously.Again heat this mixture for 2 minutes at medium flame.
Do not boil, just heat it.
Remove the mixture from heat and let this mixture cool down.
Pour the mixture into each small individual bowl or a big bowl through a strainer, set them first at room temperature for at least 1 hour, then refrigerate for minimum 2 hours thereafter .Before serving, take out the pudding from fridge, loosen the sides with a knife, invert upside down on a plate.Serve Saffron Milk Pudding as a dessert after your festive meal of Aloo Gobhi Matar Ki Sabzi, Boondi Raita and Puri., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/moumita.malla-gmail.com/Saffron_Milk__Pudding.jpg, 9
Ingredients: salt,yellow moong dal (split),green chilli,tamarind water,mustard seeds,asafoetida (hing),jaggery,red chilli powder,dry red chilli,curry leaves,white urad dal (split),dry red chillies,cinnamon stick (dalchini),cumin seeds (jeera),coriander (dhania) seeds,bhindi (lady fingerokra),coriander (dhania) leaves,turmeric powder,sunflower oil

Mangalorean Style Bendekayi Huli Koddel Recipe - Ladies finger Dal without Coconut Recipe, 1 teaspoon White Urad Dal (Split),1 Green Chilli - chopped,1 tablespoon Jaggery,1 cup Yellow Moong Dal (Split),1 tablespoon Red Chilli powder,1 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin seeds (Jeera),4 Dry Red Chillies,2 cups Bhindi (Lady Finger/Okra),1 cup Tamarind Water,1 tablespoon Sunflower Oil,1 pinch Asafoetida (hing),1 Dry Red Chilli,1 tablespoon Coriander (Dhania) Seeds,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,Sunflower Oil - as needed,1 sprig Curry leaves, 40, Mangalorean, To begin making the Mangalorean Style Bendekayi Huli Koddel Recipe - Ladies finger Dal without Coconut Recipe boil the dal in a pressure cooker with water 1 cup water, green chilli and turmeric powder for about 3 whistle.Release the pressure naturally and keep it aside.In the mean while dry roast the ingredients that are mentioned in the sambar powder list.
Into a preheated pan first add the urad dal, saute the dal on medium heat till it turn light brown in colour.
Once done add the mustard seeds, cumin seeds, cinnamon stick, dry red chillies, coriander seeds and asafoetida.
Roast till the aromas come out.
Turn off the heatOnce done cool it down and grind it into a coarse mixture and keep it aside.Heat a shallow frying Skillet, add tamarind water, jaggery and ladies finger and boil till the stickiness of the vegetable goes away.Add the cooked dal and ground spice mixture.
Bring it to a boil.
Check for salt and adjust.For the tempering, heat a small tempering kadai and splutter the mustard seeds,cumin seeds, urad dal, dry red chilli, hing and curry leaf.
Pour it over the Mangalorean Style Bendekayi Huli Koddel and add the chopped coriander leaves for garnish.
Serve the Mangalorean Style Bendekayi Huli Koddel Recipe along with steam rice or Phulka for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mangalorean_Style_Bendekayi_Huli_Koddel_Recipe_Ladies_finger_Dal_without_Coconut_Recipe.jpg, 19
Ingredients: turmeric powder,coconut roast,green chilli,mustard oil,cumin seeds cook,cumin powder compress,red chilli powder,ginger garlic paste,bay leaf,coriander powder grind,onion,black gram,black pepper powder,green chillies,cumin seeds

Bihari Kale Chana Ki Ghugni Recipe (Bihari Kale Channe Ki Ghugni),  1 teaspoon cumin powder - compress, 1 teaspoon black pepper powder, coconut - tighten Roast it, 1 teaspoon cumin seeds, 1 bay leaf, onion - finely chopped, 1 tablespoon mustard oil, 4 green chillies, 1 teaspoon Cumin seeds - Cook it, 1-1 / 2 tablespoon red chilli Powder,2 cups black gram, 4 onions - finely chopped, 1/2 teaspoon turmeric powder, green chili - finely chopped, 2 tablespoons coriander powder - grind, 1 teaspoon ginger garlic paste, 580, Bihari, To make Bihari Kale Chana Ghugni, first soak the black gram for 8 hours.
Now pour in a pressure cooker with salt and turmeric powder and cook for 1/2 hour or until softened.
In a mixer grinder, add 1/4 onion, 2 tablespoons black gram and grind.
Keep it aside.
Now heat oil in a pan.
Add bay leaves, cumin, onion, green chillies and cook till the onion becomes soft.
After it becomes soft, add ginger garlic paste to it and cook it for 2 minutes.
Now add red chili powder, turmeric powder, coriander powder, black pepper powder and ground paste.
Mix and cook for 3 minutes.
Now add cooked gram and mix.
Add salt and 1/4 cup of water and mix.
Let it cook for 20 to 30 minutes.
If the vegetable gets dry then add some more water to it.
Finally, after cooking, garnish with cumin seeds, finely chopped onions and green chillies.
Serve Bihari Kale Chana ghugni with a spice tea like a snack or serve it with Panchamel Dal and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Bihari_Kale_Channe_Ki_Ghugni.jpg, 15
Ingredients: garam masala powder,chaat masala powder,virgin olive oil,cloves garlic,broccoli,peanuts (moongphali),potato (aloo),green chillies,instant oats (oatmeal)

Broccoli Peanut Oats Tikki Recipe, 1/2 teaspoon Extra Virgin Olive Oil,2 tablespoons Instant Oats (Oatmeal) - powdered,2 Green Chillies - finely chopped,3 Potatoes (Aloo) - boiled & mashed,2 cloves Garlic - finely chopped,1 teaspoon Chaat Masala Powder,1/4 teaspoon Garam masala powder,1/2 cup Roasted Peanuts (Moongphali) - coarsely crushed,1 cup Broccoli - grated, 50, North Indian Recipes, To begin making the Broccoli Peanuts And Oats Tikki Recipe, get all the ingredients prepped and ready.Into a pressure cooked, add 3 potatoes, cut into half and half cup water.
Pressure cook for 5 to 6 whistles and turn off the heat.
Allow the pressure to release naturally.Peel the skin and mash the potato and keep aside.Into a mixer grinder, add the instant oats and make into a powder and keep aside.
Pound the shelled roasted peanuts in a pestle & mortar and keep aside.Into a large mixing bowl, add the broccoli, boiled, mashed potatoes, green chilli, garlic, powdered oats, chaat masala, garam masala, roasted crushed peanuts and salt to taste.
Mix until all the ingredients are well combined.Divide the mixture into 8 portions and flatten them into thick discs.Place the tikkis on a preheated pan, drizzle a little oil over each tikki.
Cook on both sides until golden.Once done, remove from the heat and transfer to a serving bowl.Serve Broccoli And Oats Tikki Recipe along with a Mint Chutney and Adrak Chai for a perfect tea time snack.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Appetizers/Broccoli_Peanuts_And_Oats_Tikkis_Recipe.jpg, 9
Ingredients: cumin seeds,salt,ghee,lentil sugar,bay leaf,sugar,cardamom,kerala matta rice,green peas

Matta Rice Peas Pulao Recipe - Matta Rice Peas Pulao,  1 bay leaf,2 cups Kerala Matta Rice - soaked in water for 30 minutes, 2 cardamom, 1 teaspoon sugar - optional, salt - as per taste, 1 cup green peas, ghee - as per use, 1 inch lentil sugar, 2 teaspoons cumin seeds, 45, Indian, To make Matta Rice Pea Casserole, first of all, add Matta Rice in a pressure cooker with 4 cups of water.
Cook till 6 city comes and let the pressure drain.
Open the cooker, take out the rice and keep it aside to cool for 15 minutes.
Now heat ghee in a pan.
Add cardamom, cinnamon, bay leaves, cumin seeds and let it cook for 20 seconds.
Now add peas and cook for 30 seconds.
After 30 seconds, add rice, salt and sugar to it.
Mix well and cook for 1 to 2 minutes.
Serve the Matta Rice Matar Pulao for dinner along with mixed vegetable Kurma and boondi raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Matta_Rice_Peas_Pulao_Recipe_.jpg, 9