anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,green beans (french beans),coconut,mustard seeds,carrot,pearl onion (sambar onion),white urad dal (split),curry leaves,cumin seeds (jeera),turmeric powder,coconut oil regular oil,green chillies

Carrot Beans Thoran Recipe - Kerala Thoran For Onam Sadya, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,2 sprig Curry leaves,1 teaspoon Salt - adjust as per your taste,1 teaspoon Cumin seeds (Jeera),1/2 cup Fresh coconut - grated,3 Carrots (Gajjar) - chopped,1 teaspoon Coconut Oil - or regular oil,1 cup Green beans (French Beans) - chopped,2 Green Chillies - roughly chopped,1/4 cup Pearl onions (Sambar Onions) - finely chopped, 50, Kerala Recipes, To prepare Carrot And Beans Thoran (Sabzi Recipe), wash carrot and beans thoroughly with water and chop all them finely.Into a pressure cooker, add the carrot and beans, along with a little salt and 3 tablespoons water and pressure cooker for 2 whistles and turn off the heat.
Release the pressure immediately, to avoid discoloration of the vegetables.
Keep the vegetables for the thoran aside.Into a mixer grinder, add the fresh coconut, green chillies and cumin seeds and blend without any water to make a coarse mixture.
Keep this thoran masala aside.Heat oil in a kadai over medium heat; add the mustard seeds and urad dal and allow it to crackle.Once the urad dal turns light golden brown, add the chopped pearl onions and curry leaves.Saute the onions, until they turn soft and translucent over medium heat.
Once done, add the turmeric powder and the ground thoran masala.
Saute for a few seconds.Stir in the steamed carrot and beans into the above thoran mixture.
Check the salt and add more if required.Stir the Carrot And Beans Thoran for about minute and turn off the heat.
Transfer to a serving bowl and serve hot.
Try our Carrot Beans Thoran Recipe, it's the best!  Serve the Carrot Beans Thoran Recipe along with Arachuvitta Sambar and Steamed Rice for a traditional south indian lunch.
Thoran can be packed into kids lunch box as well, along with Phulka and Dahi., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Carrot_Beans_Thoran_Kerala_Recipe_Vegetables_Healthy_Food-2.jpg, 12
Ingredients: tomato,salt,turmeric powder (to boiling veggsies),bay leaf (tej patta),asafoetida (hing),methi leaves (fenugreek leaves),potato (aloo),red chilli powder,black peppercorns,cumin (jeera) seeds,dry red chilli,coriander (dhania) leaves,onion,coriander powder,cloves (laung),garam masala powder,sunflower oil

Aloo Methi Masala Recipe - Potato & Fenugreek Leaves Gravy, 1 tablespoon Garam masala powder,6 Whole Black Peppercorns,2 Potato (Aloo) - peeled,Dry Red Chilli,1 Tomato - finely chopped,1 cup Methi Leaves (Fenugreek Leaves) - chopped,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin (Jeera) seeds,4 sprig Coriander (Dhania) Leaves - chopped,1 Onion - finely chopped,2 Cloves (Laung),Salt - as per taste,1 Bay leaf (tej patta) - broken,1/4 teaspoon Asafoetida (hing),Sunflower Oil - as needed,1/2 teaspoon Turmeric powder (Haldi) - (to add to boiling veggies), 50, Indian, To begin making the Aloo Methi Masala Recipe, in a pressure cooker, add in the potatoes with required water.
Close the pressure cooker and cook till the cooker releases 2 whistles.
Once done, switch off the gas and let the pressure release naturally.
Once done, open the cooker and take out the potatoes.Let the potatoes cool down.
Peel them and cut in cubes.
Set aside.Heat oil in a heavy bottomed pan.
Once the oil is hot, add cumin seeds, asafoetida and allow the cumin seeds to crackle.Once done, add in the bay leaf, whole black peppercorns, dry red chilli and cloves.
Roast for about a minute.After a minute, add in the onions and let it cook till it turns soft and translucent.
Once the onions are soft, add in the tomatoes, salt, turmeric powder, red chilli powder, coriander powder and cook till it becomes soft and mushy.Let it cook for about 3 to 4 minutes.
Next, add in the methi leaves and let it cook till it becomes soft.
Once it is soft, add in the potatoes, required water, garam masala salt and give it a mix.
Give it a brisk boil for about 3 to 4 minutes and turn off the heat.Check the taste and adjust accordingly.
Finally garnish with coriander leaves, transfer the Aloo Methi Masala to a serving bowl and serve hot.Serve Aloo Methi Masala Recipe along with Pudina Tawa Paratha Recipe, Jeera Rice Recipe - Cumin And Ghee Flavored Rice and Carrot Raita Recipe With Peanuts - Gajar Moongphali Raita for a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Prasanna_Manerkar/Aloo_Methi_sabzi_north_indian_style_gravy_dish-5_1600.jpg, 17
Ingredients: salt,tamarind water,cardamom (elaichi) podsseeds,red chilli flakes,curry leaves,sugar,onion,cinnamon stick (dalchini),pepper,cloves (laung)

Srilankan Style Sambol Recipe, 2 tablespoon Red Chilli flakes,1 inch Cinnamon Stick (Dalchini),3 Onion - liced,1 Cardamom (Elaichi) Pods/Seeds,2 teaspoon Sugar,1 cup Tamarind Water,Salt and Pepper - to taste,3 Cloves (Laung),1 sprig Curry leaves, 35, Sri Lankan, To begin making the Sri Lankan Style Sambol Recipe, we will heat the kadai with oil.
Add cinnamon stick, cardamom pod, cloves and allow it to sizzle.Add curry leaves and allow it to sparkle for few seconds.
Add onions and sprinkle sugar and saute till they turn golden brown.Once they are caramelized well, add red chilli flakes, salt and keep sautéing.
Add 1 cup of water and cook until the water has all evaporated and it thickens.Once it is ready, switch off the gas and serve hot.Serve the Sri Lankan Style Sambol Recipe along with Srilankan Chicken Curry with Steamed Rice by the side for your everyday meals., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Srilankan_Style_Sambol_Recipe.jpg, 10
Ingredients: turmeric powder,rye,black peppers,coconut,asafoetida,jaggery,curry leaves,dry red chillies,oil,tamarind paste,coriander seeds,sprouts

Mooga Gathi Recipe - Mooga Gathi (Recipe In Hindi),  1 teaspoon coriander seeds, 2 teaspoons oil, 1 tamarind paste - a little, 5 whole black peppers, 6 tablespoons coconut - grated, 3 dry red chillies, 1 teaspoon turmeric powder,1/2 cup sprouts, asafoetida, 8-10 curry leaves, 1/2 teaspoon Rye, 1 teaspoon Jaggery - grated, 580, Goan Recipes, To make Muga Gathi, first soak green moong in water.
The next day drain the water and tie it in a muslin cloth.
The next day you will see that moong has started sprouting.
Place it in the middle of your hands and spices from which it will remove the skin.
Add the moong and 2 cups of water to it in a pressure cooker.
Cook till 2 to 3 cities come and keep water separately.
We will use this water to make gravy.
Now add coconut, coriander powder, turmeric powder, red chillies, tamarind and black pepper in a mixer grinder and grind them.
Now heat oil in a pan.
Add moong and 3/4 cup leftover water.
Now add jaggery and mix it.
Cook for 10 minutes and turn off the gas.
Now heat the oil in a tadka pan.
Add mustard seeds, asafoetida and curry leaves.
Allow to cook for 30 seconds and add the tempering to the gravy.
Mix and let it cook for 5 to 8 minutes.
Turn off the gas.
Serve Muga Gathi with rice and carrot fenugreek pachdi for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Mooga_Gathi.jpg, 12
Ingredients: tomato,salt,ginger,tsp garam masala powder,cumin powder,red chilli powder,bay leaf,oil,coriander powder,watermelon,parwal

Parwal Masala Recipe - Parwal Masala Recipe, 300 gm Parwal - Peel and chop straight, 3 tsp watermelon, 1 tsp coriander powder, 1 / 2 tsp garam masala powder, 1 bay leaf, 2 tomatoes - chop, salt - as per taste, 1/2 tsp cumin powder, 1 inch ginger - finely chopped, 1 tsp red chilli powder, 1 tsp oil, 30, North Indian Recipes, To make the parwal masala recipe, first wash and peel the parwal.
Cut it in half and keep it aside.
In a mixer grinder, add ginger, tomato, watermelon and make a paste.
Now heat oil in a pan.
Add parwal and cook till it becomes soft.
Keep it aside.
Now add bay leaves, tomato ginger paste in the same pan and cook for 3 to 4 minutes.
After 4 minutes add red chili powder, coriander powder, cumin powder, garam masala powder and mix.
Allow to cook for 3 minutes and after that add parwal, water and let it cook.
Cook for 5 minutes, turn off the gas and serve.
Serve Parwal Masala Recipe with Tawa Paratha and Gourd Raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/basic_recipes/No_onion_no_gralic_Parwal_Masala_recipe_6_1600.jpg, 11
Ingredients: salt,wheat flour,red bell pepper (capsicum),mozzarella cheese,virgin olive oil,dry yeast,water,onion,black olives,button mushrooms,tomato basil pasta sauce,eggs

Whole Wheat Vegetarian Stromboli Recipe, 1 tablespoon Extra Virgin Olive Oil,1 Red Bell pepper (Capsicum) - thinly sliced,1 cup Lukewarm Water,2 cups Mozzarella cheese - grated,200 grams Button mushrooms - roughly chopped,1 Whole Eggs - for egg wash,3 cups Whole Wheat Flour,1 Onion - thinly sliced,1/2 cup Black olives - chopped,2-1/2 teaspoons Active dry yeast,1 cup Tomato Basil Pasta Sauce,1 tablespoon Honey,1 teaspoon Salt, 200, Italian Recipes, To begin making the Whole Wheat Vegetarian Stromboli Recipe, preheat the oven to 180 C.
Grease a large baking sheet and place it inside the oven.
Method for preparing the doughIn a large mixing bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine.
Let sit until the mixture is foamy, about 5 minutes.
Sift the flour and salt.
Using your hands keep adding flour and salt to the yeast mixture until all the flour is incorporated but the dough is still slightly sticky.
Turn the dough out onto a lightly floured surface and knead for another 5 to 10 minutes adding a little more olive oil if too sticky.Coat the large bowl with a little olive oil and place the kneaded dough inside and over with a loose fitting lid or a plastic wrap.
Allow the dough to rest in a warm place for about 2 hours until the dough is nearly doubled in size.To Make The StuffingHeat oil in a pan and stir fry the onions, red peppers and mushrooms with a little salt and pepper on high heat until lightly roasted.
Allow the mixture to cool and stir in the olives.Prepare a thick flavoured tomato basil sauce using any of the recipes from the link.
Just make sure your sauce is not too liquidy, it should be thick, else your stromboli will turn to be soggy.Punch down the dough and divide into two portions.
On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches.
Spread the tomato sauce over the rolled out dough.Now sprinkle half the roasted mushroom mixture and half of the cheese leaving 1 inch border around the sides.
Starting from the end facing you roll up the dough into a cylinder, pinching the edges to seal.
Apply some water on the edges to seal well.
Repeat the process with the remaining dough portion and filling ingredients.
Place both the prepared stromboli's on to the baking sheet and allow it to rise for another 30 minutes.
Brush the top of each stromboli with egg wash or honey.
Sprinkle the sesame seeds evenly on the top.
Place it inside the preheated oven and bake until completely golden brown and starting to crisp, about 20 to 25 minutes minutes.Turn off the heat and remove the stromboli from the oven and allow it to rest outside for 10 minutes.
When you are ready cut into thick slices and serve with Italian Style Potato And Cucumber Salad Recipe and Apple Crumble Pie Recipe., https://www.archanaskitchen.com/images/archanaskitchen/World_Main_Course/Whole_Wheat_Vegetarian_Stromboli_Recipe.jpg, 12
Ingredients: salt,ginger,green chilli,rice,bay leaf (tej patta),ghee,cinnamon stick,red chilli powder,water,gram flour (besan),curd,curry leaves,cumin seeds (jeera),turmeric powder

Bhaat Na Rasawala Muthia Dhokla Recipe | Gujarati Rasiya Dhokla, 1 cup Curd (Dahi / Yogurt),1/2 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves - torn,Salt - to taste,1 Bay leaf (tej patta) - torn,3-1/2 cups Water,1 teaspoon Cumin seeds (Jeera),1/2 cup Gram flour (besan),1-1/2 cups Cooked rice,1 Green Chilli - slit,2 tablespoons Gram flour (besan),1 tablespoon Ghee,1 inch Cinnamon stick - broken,1/4 teaspoon Turmeric powder (Haldi),1 inch Ginger - finely chopped,1/2 teaspoon Red Chilli powder,1 teaspoon Salt, 40, Gujarati Recipes﻿, To make Bhaat Na Rasawala Muthia Dhokla, prep all the ingredients and keep them ready.Into a large mixing bowl, combine all the muthia dhokla ingredients and mash the rice well until it forms a dough like consistency.Grease your palms, shape into small ovals (muthias) and keep aside.For kadhi, into a sauce pan combine the dahi, besan, turmeric powder, salt and red chilli powder and mix well to combine until there are no lumps.Add the 3 cups of water and bring to a brisk boil.
Keep whisking the Kadhi as it continues to boil, as this makes it smooth and creamy, thus giving it a perfect texture.Once the kadhi has come together into a smooth and creamy mixture while it is boiling, turn the heat to low, add the ginger garlic, green chillies, cinnamon stick and simmer kadhi while we add the muthias.Add the muthia into the kadhi.
Simmer for at least 5 minutes and you will notice the muthia‘s rising to the top and floating.
Once it begins to float to the top, simmer the Bhaat Na Rasawala Muthia Dhokla for another 2 minutes.The final step is to prepare the tadka.
Heat ghee in a saucepan on medium heat; add the cumin seeds and allow them to crackle.
Stir in the curry leaves, cinnamon and give it a stir.
Gradually, add the seasoning mixture to the above Rasiya Dhokla/Bhaat Na Rasawala Muthia Dhokla and allow the mixture to come to a brisk boil and turn off the heat.Serve the Bhaat Na Rasawala Muthia Dhokla as a one dish meal for any weeknight dinner when you are looking for a comforting meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/bhaat_na_rasawala_muthia_recipe__Gujarati_rasiya_muthia_Dhokla_recipe__7_1600.jpg, 14
Ingredients: salt,cumin powder (jeera),wheat flour,red chilli powder,water,sunflower oil ghee paratha,onion,broccoli,coriander powder,garam masala powder,sunflower oil

Broccoli Paratha Recipe, 1 tablespoon Coriander Powder (Dhania),Water - as required,1 teaspoon Cumin powder (Jeera),Sunflower Oil - or ghee for frying paratha,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Red Chilli powder,Salt - as per taste,2 cups Whole Wheat Flour,1 Onion,1 teaspoon Sunflower Oil,500 grams Broccoli, 60, North Indian Recipes, To begin making the Broccoli Paratha recipe, mix wheat flour, salt and water to form a soft non sticky dough, cover and let it rest for at least 30 minutesCut broccoli into small pieces and put them in hot water for 5 minutes.Remove and pat dry the florets.
Grate the broccoli florets and keep them aside.
If you are using a blender, use small jar.
Add small quantity of florets and pulse grind.
Don't grind too much as broccoli loses water.
In a heavy pan, add oil and fry onions.
Add grated broccoli and fry for 3 to 4 minutes.
Broccoli cooks very fast.
So keep stirring continuously so that it does not stick to the pan.
After broccoli mixture is dry and is well cooked, add salt, red chilli, coriander powder, jeera powder, garam masala and mix well.
Cool the mixture completely before making the parathas.In the mean while, knead the wheat dough well, make equal size balls.
Flaten the dough ball with hand and thin out the edges.
Make a cup and put the broccoli stuffing in the middle, close the edges.Donot pinch off the excess dough.
Instead fold it and seal the stuffed dough with it.Dust the ball with flour and roll gently.
Do not apply much pressure.
Place the rolled paratha on a hot tawa and cook till brown spots appear.
Apply oil, cook from both the sides and they are ready to eat.Serve Broccoli Paratha along with Dhaniya Pudina Chutney and Boondi Raita for your weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Broccoli_Paratha_original.jpg, 11
Ingredients: salt,ginger,green chilli,coriander (dhania) leaves,curd,mint leaves (pudina),sunflower oil

Pudina Dahi Chutney Recipe- Mint Yoghurt Dip, 1 cup Curd (Dahi / Yogurt),1 inch Ginger - chopped,1/2 cup Coriander (Dhania) Leaves - chopped,Salt - to taste,1 Green Chilli - chopped,1 cup Mint Leaves (Pudina) - chopped,Sunflower Oil, 15, North Indian Recipes, To begin making the Pudina Dahi Chutney Recipe, grind the dhaniya and pudina leaves along with green chilli and ginger.Add water if required, grind to form a smooth paste.
Once that is done add the ground dhaniya pudina paste into the dahi.Add enough salt and mix to form a light green creamy chutney.
Transfer into a bowl and garnish it with mint on top.Serve the Pudina Dahi Chutney Recipe along with Dahi Ke Kebab ,Chicken Tikka Recipe to enjoy your starters., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Pudina_Dahi_Chutney_Mint_Yogurt_Chutney-1.jpg, 7
Ingredients: pistachios,rose water,sugar,rose,chenna

Gulab Sandesh Recipe - Cottage Cheese Flavored with Rose Water, 1/4 cup Sugar - powdered,350 grams Chenna (Homemade Cottage Cheese),Fresh rose petals - for garnishing (optional),1 teaspoon Rose water,1/4 cup Pistachios - sliced, 35, North Indian Recipes, To begin making the Gulab Sandesh Recipe, make the homemade paneer/ chenna according to the instructions.Once all the water from the chenna is drained, place the chenna in a large mixing bowl.
Add the sugar and gulab jal (rose water).
Using the heel of your hands, knead the chenna to make a very soft and smooth mixture.This process takes at least 10 minutes to get a really soft and smooth chenna sandesh mixture.Once you notice you have a smooth ball of sandesh dough, divide the sandesh into equal portions and shape them into tiny bite size balls.Roll them between the palms of your hand and shape them into smooth balls.
Using your thumb make an impression in the center.
Place a sliced pistachio or a fresh rose petal in the center and the Gulab Sandesh is ready to be served.Serve the Gulab Sandesh with a warm cup of Tetley Cinnamon and Honey Green Tea that compliments and balances out the sweetness of the sandesh., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Gulab_Sandesh_Recipe_Cottage_Cheese_Flavored_with_Rose_Water-3.jpg, 5
Ingredients: salt,coconut,mustard seeds,asafoetida (hing),jaggery,curry leaves,white urad dal (split),dry red chillies,coriander (dhania) seeds,tamarind paste,mint leaves (pudina),turmeric powder,sunflower oil

Pudina Chutney Recipe, 1 teaspoon White Urad Dal (Split),2 teaspoons Tamarind Paste,1/2 teaspoon Mustard seeds,3 Dry Red Chillies,Salt - to taste,1/2 tablespoon Jaggery,2 cups Mint Leaves (Pudina) - cleaned,5 to 6 Curry leaves,1 teaspoon Coriander (Dhania) Seeds,2 Dry Red Chillies,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,1/4 teaspoon Asafoetida (hing),1/3 cup Fresh coconut - grated,2 teaspoons White Urad Dal (Split), 30, North Indian Recipes, To begin making the Pudina Chutney Recipe, first dry the washed mint leaves on a kitchen towel.Heat oil in a wide pan coriander seeds and  urad dal and saute till the urad dal turns golden brown in color.
Once done add the dry chillies and saute till they turn crisp, then add coconut, turmeric powder and mint leaves.
Saute till the water from the mint leaves dry up.
Turn off the heat and allow to cool down.Once cooled add this into a small mixer jar along with tamarind extract, salt and jaggery and blend.
Sprinkle some water if required.
After the Pudina chutney is ground into a smooth paste transfer it into a bowl.
For the tempering, heat oil in a tadka pan, add mustard seeds and allow them to splutter,Once the mustard seeds have spluttered add the urad dal and saute till the dal turns golden brown in color.Once done add red chillies, asafoetida and curry leaves, saute till the curry leaves turn crisp and turn off the heat.
Now add the tadka over the Pudina chutney, stir and serve.Serve Pudina Chutney with Dosakaya Pappu Recipe and hot Steamed Rice Recipe for a delicious weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Pudina_chutney.jpg, 13
Ingredients: salt,drumstick leaves (moringamurungai keerai),ghee,mustard seeds,coriander (dhania) leaves,enos fruit salt baking powder,ajwain (carom seeds),red chilli powder,gram flour (besan),curd,curry leaves,cinnamon stick (dalchini),red chilli,asafoetida (hing) asafoetida,turmeric powder,sunflower oil

Drumstick Leaves Kadhi Pakora Recipe - Moringa Kadhi Pakora, Salt - as required,1 cup Curd (Dahi / Yogurt),1/2 teaspoon Turmeric powder (Haldi),1/4 Enos fruit salt - or baking powder,1/4 cup Gram flour (besan),Coriander (Dhania) Leaves - for garnish,1 teaspoon Ghee,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 teaspoon Ajwain (Carom seeds),3/4 cup Gram flour (besan),1 cup Drumstick Leaves (Moringa/Murungai Keerai),1/4 teaspoon Asafoetida (hing) - Asafoetida,2 inch Cinnamon Stick (Dalchini),1 Fresh Red Chilli,1 sprig Curry leaves,Sunflower Oil - for frying, 50, North Indian Recipes, To begin making Drumstick Leaves Kadhi Pakoda Recipe, the drumstick leaves pakoda should be prepared.First wash the drumstick leaves and chop the leaves.
Take a large bowl and mix all the ingredients for the pakoras - Gram Flour, Red Chili powder, Drumstick leaves, Turmeric powder, Enos Fruits salt, Asafoetida, Salt and Carom seeds.To this mixture, add the water a few drops at a time.
The final mixture should neither dry or soggy.
Divide the mixture into 8-10 pakora balls.
Into a paniyaram pan, add a few drops of oil into the cavities and add the pakora into the cavities and pan fry them until it is  brown and crisp on all sides.Once the moringa pakoras are done, keep them aside.The next step is to make the KadhiIn a saucepan add the curd, gram flour, turmeric powder and salt.
Add 2 cups of water and mix the kadhi mixture well.
Turn the heat to high and keep whisking the kadhi until it becomes smooth and slightly thick.
Once the kadhi begins to thicken, turn the heat low and allow the kadhi to simmer for 10 minutes.
While the kadhi is simmering, heat ghee in a tadka pan; Add the mustard seeds, cumin seeds, cinnamon stick, red chillies and curry leaves.
Allow them to crackle.Add this to the kadhi mixture and also drop in the moringa pakoras.
Give the Morinka Kadhi Pakora a brisk boil and turn off the heat.
Once done, give the Drumstick Leaves Kadhi Pakoda  a taste and adjust the salt and spices accordingly.
Once done, serve hot.Serve Drumstick Leaves Kadhi Pakoda Recipe along with Green Moong Dal Khichdi for a delicious weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Drumstick_Leaves__Kadhi_Pakoda.jpg, 16