anandhuvasudev/southindiandish huggingface dataset:
Ingredients: butter have used salted butter,butter greasing,vanilla,caster sugar,flour (maida),matcha powder (japanese green tea)

Matcha Cookies Recipe, 1-1/2 tablespoons Matcha powder - (japanese Green tea),1 cup All Purpose Flour (Maida),1 teaspoon Vanilla Extract,1/2 cup Butter - I have used salted butter,1/2 cup Caster Sugar,1 teaspoon Butter - for greasing, 30, Fusion, To begin making Matcha Cookies Recipe, cream the butter and powdered sugar in a steel mixing bowl with the help of a hand mixer.
Once that is done, add in the vanilla essence and mix well till combined.Sift in the all purpose flour and Matcha powder in a bowl and add it to the wet ingredients.
Mix well to combine.Once all the ingredients are incorporated, take the mixture out of the bowl and put it in a cling film to refrigerate for around 1 hour.After and hour, take it out of the refrigerator, make even sized balls (this recipe made 14) out of the mixture and place them on a baking tray greased with butter.Preheat the oven to 160 degree Celsius.Place the Matcha Cookies in the preheated oven and bake for 15-20 minutes or until the cookies start turning slightly brown from the edges.
Once done remove from the oven and allow them to cool.
Serve Matcha Cookies Recipe along with  Irani Chai Recipe for evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/apoorvajoshi91-gmail.com/Matcha_Cookies.jpg, 6
Ingredients: salt,white pepper powder,coriander (dhania) leaves,red baby radish,jalapenos,del monte mint mayo,lemon,sweet corn

Corn Salad With Radishes, Jalapeño And Lime In Mint Mayo Recipe, 2 Pickled Jalapenos - chopped,Salt - to taste,1 tablespoon Coriander (Dhania) Leaves - finely chopped,4 tablespoons Del Monte Mint Mayo,1 cup Sweet corn - steamed,4 Red baby radish - thinly sliced,1 teaspoon White pepper powder,2 teaspoons Lemon juice, 45, North Indian Recipes, To begin making the Corn Salad With Radishes, Jalapeño and Lime in DelMonte Mint Mayonnaise recipe, boil corns and keep aside.Transfer the boiled corns to a plate or bowl.AddAdd DelMonte Mint Mayonnaise, salt and pepper, give it a mix.Now add radish slices, Jalapenos, coriander leaves, mix.Serve Corn Salad With Radishes Jalapeño And Lime In Mint Mayo Recipe immediately as an evening snack or as side dish., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/2_main_Corn_Salad_with_Radishes_Jalapeno_and_Lime_in_mint_mayonnaise_1.jpg, 8
Ingredients: salt,wheat flour,wheat bran,tsp dry yeast,water,sugar,flour ( flour)

Goan Poee Recipe,  1/4 tsp sugar, 1 cup wheat flour,1 cup all purpose flour (all purpose flour), 1/4 cup wheat bran, 1/2 tsp salt, 1-1 / 4 tsp active dry yeast, 1 cup water - lukewarm, 100, Goan Recipes, To make Goan Poi recipe, first of all add maida, wheat flour, active dry yeast, sugar, salt in a bowl and mix it well.
Now slowly add water and knead the dough.
Apply some oil on top and keep it aside to double for 2 hours.
Now knead the dough once again.
Take the dough in 12 parts.
Sprinkle the flour in the wheat bran and keep it on a baking sheet.
Keep it aside for 1 hour.
Now flatten them slightly with your hand.
Place on a baking sheet and preheat the oven at 220 ° C for 10 minutes.
Put the poi in the oven and cook it for 6 to 8 minutes.
Do not keep long because the poi becomes hard.
Serve.
Serve Goan Poi Recipe with Goan Style Mushroom Shagotti or Aloo Vindaloo for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Goan_Poee_recipe_Yeast_Bread_5_1600.jpg, 7
Ingredients: salt,tahini,brinjal (baingan eggsplant),mint leaves (pudina),virgin olive oil,tzatziki,pepper,sun dried tomato dipped olive oil,pomegranate sauce recipe

Grilled Eggplant With Tahini and Yogurt Dip Recipe, 1 Pomegranate Sauce - recipe,1/2 cup Tzatziki,12 to 15 Sun Dried Tomatoes - dipped in olive oil,2 Brinjal (Baingan / Eggplant),1 sprig Mint Leaves (Pudina),1/2 cup Tahini,Salt and Pepper,Extra Virgin Olive Oil - for cooking, 45, Continental, To begin making the Grilled Eggplant in Tahini & Yogurt Recipe, we will first have to roast the eggplants.
I personally like to roast it on the pan, but you can roast them in the oven too.First, slice the eggplant lengthwise into 1/4-inch thick slices, sprinkle some salt and drizzle some olive oil over the eggplants and toss them well until well coated.
Roasting Eggplants in the Oven - Preheat oven to 180 CArrange the eggplants on a baking tray and loosely cover the tray with foil and roast the eggplants in the preheated oven roast until they are soft and pliable, about 15 to 20 minutes, turning them halfway through while it is roasting.
Roasting Eggplants on a Cast Iron SkilletPreheat a skillet on medium heat; place the eggplant slices on the cast iron skillet and roast them until soft and cooked on both sides.
Proceed the same way to roast the remaining eggplants.Now, we will use only the eggplant that have the largest rounds, as we will be able to stuff and roll only the larger rounds.
The smaller rounds you can chop them fine and use them as you wish.Assembling the Grilled EggplantOnce grilled place the eggplants on a serving platter.
Arrange the eggplants, flat on the surface.
Spread a spoon of Tahini on each of the grilled eggplants.
Place the sun-dried tomatoes over the eggplant, next spoon the greek dip and finally drizzle the pomegranate sauce.
Garnish with mint leaves or thyme leaves and serve.
Serve the Grilled Eggplant with Tahini & Yogurt Dip as an appetizer for parties or as a side dish for dinner., https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/Grilled_Eggplant_with_Tahini_and_Yogurt_Dip_Recipe.jpg, 9
Ingredients: tomato,salt,cumin powder (jeera),ginger,coriander (dhania) leaves,paneer,red chilli powder,coriander powder,potato (aloo),green chillies,sunflower oil

Potato Paneer Curry Without Onion And Garlic Recipe (Vrat Wale Aloo Paneer), 1 teaspoon Cumin powder (Jeera),Coriander (Dhania) Leaves - as required,Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),2 inch Ginger - grated,8 Potatoes (Aloo) - cut into medium sized pieces,5 Tomatoes,250 grams Paneer (Homemade Cottage Cheese) - cut into medium cubes,Sunflower Oil - as required,3 Green Chillies - finely chopped, 80, North Indian Recipes, To begin making the Potato Paneer Curry Without Onion And Garlic recipe, in a blender, add the tomatoes and 2 inch ginger pieces along with the green chillies.
Make a coarse puree and set aside.In a pressure cooker, heat 2 tablespoon of vegetable oil and add 1 tablespoon of grated ginger.Saute the ginger until it releases its fragrance, about a minute.Then add the puree and saute for about 10 minutes or until most of the water has evaporated.Add 1 teaspoon of red chilli powder, coriander powder and salt.
Saute for another 5 minutes or until the water has completely evaporated.Add the potatoes next and saute for 2 min.
Then add 2 cups of water and the roasted cumin powder.Stir, close the lid and allow one whistle.
Turn off the flame and let the pressure diffuse on its own.(If cooking in a pot cook until the potatoes are fully cooked.)Open the lid and bring the curry to a boil, then add the paneer cubes.
Cook for 2 minutes and finish the dish with lots of fresh coriander.Serve Potato Paneer Curry Without Onion And Garlic along with Rajgira Puri for the fasting days., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neha_Kaushal/Potato_Paneer_curry_without_Onion_and_Garlic_Vrat_wale_aloo_paneer.jpg, 11
Ingredients: salt,green beans (french beans),enos fruit salt,amchur (dry mango powder),asafoetida (hing),mustard seeds,ajwain (carom seeds),jaggery,red chilli powder,gram flour (besan),sugar,lemon,coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),sunflower oil

Fansi Muthia Nu Shaak Recipe - Green Beans With Gram Flour Dumplings, 1 teaspoon Sugar,1 tablespoon Lemon juice,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,2 tablespoons Kasuri Methi (Dried Fenugreek Leaves),400 grams Green beans (French Beans) - cut into 1 inch pieces,Salt - to taste,1/4 teaspoon SSP Asafoetida (Hing),1/2 teaspoon Amchur (Dry Mango Powder),1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1/2 cup Gram flour (besan),1 teaspoon Ajwain (Carom seeds),1/2 teaspoon Enos fruit salt,1 tablespoon Sunflower Oil,1 teaspoon Jaggery,1 teaspoon Sunflower Oil, 40, Gujarati Recipes﻿, To begin making the Fansi Muthia Nu Shaak Recipe, add the green beans into a pressure cooker, with 1/4 cup of water, salt to taste and pressure cook for 2 whistles.
Turn off the heat and release the pressure immediately to retain the bright green color of the beans.
Open the pressure cooker and keep aside.*To make the Muthia:In a small bowl combine the ingredients for the muthia - Gram flour, kasuri methi, turmeric powder, sugar, asafoetida, enos fruit salt, lemon juice, cooking oil and salt.
Combine to make a firm dough by adding little water.
Divide the dough into equal small portions.
Shape them in ovals and lightly press them down.
Preheat a paniyaram pan and add little oil into each cavity.
Place the muthia in each cavity and pan fry until golden and crisp on all sides.
Once done remove and keep aside.*The next step is to make the Fansi Muthia Nu Shaak:Heat a teaspoon of oil in a heavy bottomed pan over medium heat; add the ajwain seeds,  mustard seeds and allow them to crackle.After the seeds crackle, add asafoetida and the cooked green beans.After a minute, add the coriander powder, red chilli powder, amchur powder, turmeric powder, jaggery, muthia and saute until well combine.
Cover and allow it to steam cook for two minutes and turn off the heat.
Transfer Fansi Muthia Nu Shaak into a serving bowl and serve.Serve the Fansi Muthia Nu Shaak Recipe along with Gujarati Kadhi, Phulka and Steamed Rice to enjoy your everyday simple lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Fansi_Muthia_Nu_Shaak_Video_Recipe_Gujarati_Beans_Muthia_Sabzi_12_1600.jpg, 16
Ingredients: salt,rice,coconut,dry yeast,water,sugar

Kerala Style Appam Recipe - Kerala Style Appam Recipe,  1 cup coconut - tighten,2 cups rice - soaked for 3 hours, 1 cup rice - cooked, 1 tsp active dry yeast - + 1/2 cup lukewarm water, salt - as per taste, 2 tbsp sugar, 230, Kerala Recipes, To make Kerala Style Appam recipe, first soak rice in water for 3 to 4 hours.
Now add salt, sugar, active dry yeast in a bowl and mix.
Keep it aside for 5 minutes.
Now in a mixer grinder add soaked rice, cooked rice, coconut, a little water, salt and grind it to a batter.
Add yeast mixture to it and mix.
Take out this mixture in a bowl, cover and keep it aside to ferment for 5 to 6 hours.
Now add water as per use and dilute the batter according to your needs.
Take care not to dilute Jayda.
Now place an appam pan on medium flame on the gas.
Now put appam batter in this pan and take the pan in your hand and turn it around so that the batter fails well.
Appam will be thicker than the middle and thinner than the corner.
Cover the pan for 2 minutes until the corner turns a light golden brown.
Remove and serve.
Serve Kerala Style Appam Recipe with Kadla Curry or Vegetable Stew for your dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/Kerala_Style_Appam_Recipes_with_Vegetable_Stew-1.jpg, 6
Ingredients: kashmiri red chilli powder,coriander (dhania) leaves,ajwain (carom seeds),onion,badam (almond) paste,poppy seeds paste,salt,wheat flour,cardamom (elaichi) podsseeds,garam masala powder,water,curd,fennel powder,saffron strands,milk,ginger garlic paste,gram flour (besan),poppy seeds,mutton,badam (almond),coriander powder,turnips,cloves (laung)

Kashmiri Style Shab Deg Recipe-Mutton Kofta and Turnip Curry, 2 tablespoons Coriander (Dhania) Leaves - finely chopped,Water - as required,1 teaspoon Ajwain (Carom seeds),5 Cloves (Laung),1/4 tablespoons Poppy seeds - paste,1 cup Whole Wheat Flour,1 tablespoon Poppy seeds,500 grams Mutton - minced,2 teaspoons Ginger Garlic Paste,500 grams Mutton,2 tablespoons Badam (Almond) - blanched and peeled,1/2 cup Milk,5 Turnips,1/2 cup Fresh cream,1-1/2 teaspoon Fennel Powder,Saffron strands - a pinch,1 cup Curd (Dahi / Yogurt),1-1/2 teaspoon Kashmiri Red Chilli Powder,Salt - as needed,2 teaspoons Kashmiri Red Chilli Powder,4 Cardamom (Elaichi) Pods/Seeds,1 tablespoon Coriander Powder (Dhania),1/4 tablespoons Badam (Almond) - paste,1/2 cup Onions - thinly sliced and fried,1/2 teaspoon Garam masala powder,2 tablespoons Ginger Garlic Paste,2 tablespoons Gram flour (besan) - roasted, 220, Kashmiri, To begin making the Shab Deg recipe, firstly slowly add water into the whole wheat flour and make a tight dough.
This dough is to seal the vessel.
Once it is ready, keep it aside.Collect all the ingredients on your counter and do the preparations mentioned like, grind Almond and Poppy to make a paste and keep aside.Peel and wash the turnips, cut into half or four quadrants and keep aside.
Soak saffron in milk and keep in fridge to get more intense colour.
Take a large mixing bowl and combine all the ingredients required for making kofta and mix well to make a dough.Pinch a lemon sized ball from the dough, roll it and shape into kofta and keep aside.
Heat ghee in a heavy bottomed vessel known as DEG and fry the turnips till they are golden in colour.
Collect them and keep aside.In the remaining ghee add caraways seeds, cardamom and cloves and wait till they crackle.Add mutton and fry for atleast 5 minutes.
Now add ginger garlic paste and saute for another couple of minutes.Season it with chilli powder, coriander powder and salt.
Mix well and add whisked curd/yogurt.
Keep stirring till curd incorporates with the spices well.Add garam masala powder and some water, give a quick stir and simmer the gas.
Cover the lid and let it cook on low flame till one hour.Add water (preferably warm) and fried onions.
Mix and add turnips and meat balls.Check salt again and adjust if needed.
Cover the deg with a lid that fits well and seal the sides with dough.Let the deg be on very low flame for another 2 hours.
Once the curry is done, break the seal carefully and open the lid.Stir in the saffron milk and garnish with some finely chopped coriander or kasuri methi and drizzle some cream/malai all over.Serve Shab Deg along with Jeera Rice or Naan, Boondi Raita and a plate of Onion salad., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Shab_Deg__Kashmiri_Mutton_Kofta_and_Turnip_Curry.jpg, 23
Ingredients: english cucumber,virgin olive oil,carrot,jalapenos,black pepper powder,salt,red bell pepper (capsicum),soy sauce,tofu rectangular shapes,baguette,sugar,classic mayonnaise (with eggs),pepper,mooli mullangi (radish),sriracha sauce,chilli vinegar,coriander (dhania) leaves,dry ginger powder,green bell pepper (capsicum),red chilli sauce

Tofu Banh Mi Recipe - Vietnamese Grilled Tofu Sandwich, 1 Mooli/ Mullangi (Radish) - sliced,1 tablespoon Sugar,1 teaspoon Dry ginger powder,1 tablespoon Soy sauce,1/2 cup Chilli vinegar,2 tablespoon Sriracha sauce,1 teaspoon Honey,Salt and Pepper - to taste,250 grams Tofu - sliced into thin rectangular shapes,1 Red Bell pepper (Capsicum) - sliced,1 Carrot (Gajjar) - cut into julienne,Extra Virgin Olive Oil - for cooking,2 Pickled Jalapenos - sliced,2 tablespoon Red Chilli sauce,1 Green Bell Pepper (Capsicum) - sliced,4 tablespoon Classic Mayonnaise (With Egg),1 English Cucumber - sliced,1 Baguette - 12 inch,3 sprig Coriander (Dhania) Leaves,1 teaspoon Black pepper powder, 50, Vietnamese, To begin making the Vietnamese Style Veg Bánh Mì Recipe, we will first keep the vegetables chopped and ready.Add all the vegetables into a bowl, add in chilli vinegar, sugar, salt and pepper and mix it well.
Rest the vegetables in the fridge until you finish making your grilled tofu for the Bánh mì.Take a mixing bowl, add soy sauce, red chilli sauce, honey, pepper powder, ginger powder, salt a pinch and give it a mix.
Add in tofu slices and mix will and allow it to soak in the mixture for 10 minutes.Heat a grill pan, once it is hot, brush the pan with some olive oil and place the marinated tofu pieces on to the grill.
Grill on each side for at least 5 minutes, until you notice brown grill marks on either side.Once done, take the grilled tofu slices and place them on a plate.
Keep the pickled vegetables also out and we can start to assemble the Bánh Mì.Cut the Baguette into a 6 inch length, cut it lengthwise on one of the sides in order to stuff in the fillings inside.
You can optionally toast the baguette along with butter or olive oil in the oven, to make it warm and more crisp.
Spread 2 tablespoon of mayonnaise evenly on the bread, and again spread about a tablespoon Sriracha sauce as well.Layer the pickled vegetables over the bread and next place two grilled tofu slices one next to each other.Place sliced cucumber and jalapeños neatly on top of the grilled tofu and finally garnish it with freshly washed coriander sprigs.
Repeat the procedure for the remaining half of the baguette.
 Your Vietnamese Style Veg Bánh Mì is ready to be served.Serve the Vietnamese Style Veg Bánh mì Recipe along with a Cherry Tomato and Orange Salad by the side and a glass of Mango Iced Tea Recipe to make your weekend meal complete., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Vietnamese_Style_Grilled_Tofu_Bnh_m_Recipe_.jpg, 20
Ingredients: salt,parangikai pumpkin,amchur (dry mango powder),coriander (dhania) leaves,fennel seeds (saunf),black peppercorns,sugar,green chillies,sunflower oil

Sour Sweet Petha Recipe (Yellow Pumpkin Vegetable), 1 teaspoon Sugar,1/2 teaspoon Whole Black Peppercorns,4 Green Chillies,Coriander (Dhania) Leaves - finely chopped,1 teaspoon Fennel seeds (Saunf),1 tablespoon Sunflower Oil,Salt,1 Amchur (Dry Mango Powder),1 Kaddu (Parangikai/ Pumpkin), 40, Indian, To begin making the Yellow Pumpkin Sabzi, first peel, deseed and cut the pumpkin into cubes of approximately 3/4 inch each.
Chop the green chillies as well and keep aside.In a kadai or skillet on medium heat.
Dry roast the fennel seeds and peppercorns over medium heat till fragrant.
Transfer them to a bowl and set aside to cool.In the same skillet, heat oil over medium heat and add the pumpkin cubes to it, stir in the salt and cook pumpkin for few minutes until it begins to become soft.Reduce the heat to low, add sugar, salt, green chillies and stir to combine.
Cover the skillet with a lid and cook till the pumpkin softens and cooked all the way through.In the meanwhile, pound the fennel and pepper to a coarse powder using a mortar-pestle or in the dry spice grinding jar of the mixer to a coarse powder.Open the lid of the skillet, add the fennel-pepper powder along with dry mango powder and stir to combine.
Adjust the salt and spices to taste.
Cook for another minute or so and turn off the heat.Stir in the chopped coriander leaves and serve.
Serve Khatta Meetha Petha with Phulka and Raita for a wholesome and light lunch or even pack it into your lunch box along with a glass of buttermilk., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Praerna_Kartha/Khatta_Meetha_Petha_Recipe_Sweet_Sour_Yellow_Pumpkin_123.jpg, 9
Ingredients: hung curd (greek yogurt) fatfree,salt,hung curd (greek yogurt),strawberries,eggs,vanilla,muesli,almond meal (badam powder),chia seeds,butter,cinnamon powder (dalchini)

Baked Muesli Tart with Strawberry Yogurt and Chia Seeds Recipe, 1/3 cup Hung Curd (Greek Yogurt) - fat-free plain,1 teaspoon Vanilla Extract,1 teaspoon Cinnamon Powder (Dalchini),1/4 teaspoon Salt,1/4 cup Chia Seeds,1 cup Hung Curd (Greek Yogurt) - low fat,1 tablespoon Butter,2 tablespoons Almond Meal (Badam Powder),200 grams Strawberries - chopped,1 tablespoon Honey,1 Egg white,2 cups Muesli, 70, Continental, We begin making the Baked Muesli Tart with Strawberry Yogurt and Chia Seeds Recipe by mixing all the ingredients mentioned in the list to make tart into a big bowl till it all combines.It will form a thick texture and then later add it into your tart pans and press them with the help of your finger and make sure it forms a tart shell.Pre heat the oven to 180 degree Celsius for about 10 minutes.
Then place these tarts into the oven and bake it for about 10 minutes.In the meantime, wash the strawberries and blitz them in the mixer till it forms a smooth paste and mix it with the hung curd.
Mix well till it combines and blends.Once the tart is baked take them out and keep the yogurt as well as the tart in the fridge for about 20 minutes till it cools down.Then later take them out and slowly pour the yogurt into the tart shell and set it again in the fridge for about 10 more minutes and serve.Serve the Baked Muesli Tart with Strawberry Yogurt and Chia Seeds Recipe as dessert or as a healthy snack during the tea time., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Baked_Muesli_Tart_with_Strawberry_Yogurt_and_Chia_Seeds_Recipe_.jpg, 11
Ingredients: salt,elephant yam (suransenairatalu),kalonji (onion nigella seeds),ginger,amchur (dry mango powder),mustard seeds,mustard oil,red chilli powder,cloves garlic,curry leaves,onion,cumin seeds (jeera),methi seeds (fenugreek seeds),turmeric powder,garam masala powder,kala jeera

Himachal Style Khatta Jimikand Recipe - Spicy Tangy Yam, 1 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Mustard seeds,1/2 teaspoon Kala jeera,1 inch Ginger - chopped,1/2 teaspoon Kalonji (Onion Nigella Seeds),2 teaspoon Garam masala powder,Salt - to taste,Mustard oil - for cooking,1 teaspoon Red Chilli powder,1 Onion - chopped,300 grams Elephant yam (Suran/Senai/Ratalu) - chopped small,1 sprig Curry leaves,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Turmeric powder (Haldi),4 cloves Garlic - chopped,1/2 teaspoon Cumin seeds (Jeera), 40, Himachal, To begin making the Himachal Style Khatta Jimikand Recipe, heat a pressure cooker with oil, add all the seeds that are mentioned above including cumin seeds, kalonji, methi seeds, kala jeera and mustard seeds.Allow it to crackle for few seconds.
Add in curry leaves and leave to splutter for few seconds.Add ginger and garlic and saute until they soften.
Add in onions and cook until they turn golden brown.Add chopped yam along with all the spice powders and salt to taste and give it a stir.Add about 1 cup of water and pressure cook the yam for atleast 3 whistle until it becomes soft.Once done switch off the heat and allow the pressure to release naturally and bring the cooker back on the heat.Open the lid and keep sauteing until the water has all evaporated and the subzi thickens.Serve the Himachal Style Khatta Jimikand Recipe along with Kadhi, Bhakri and Cauliflower & Cucumber Raita by the side for a delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Himachal_Style_Khatta_Jimikand_Recipe_Spicy_Tangy_Yam_.jpg, 16