anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,achari mayo,boneless chicken,cumin powder (jeera),lettuce leaves spinach leaves,wheat tawa paratha,ajwain (carom seeds),red chilli powder,ginger garlic paste,tomato pulp,gram flour (besan),curd,onion,lemon,coriander powder,turmeric powder,garam masala powder

Achari Chicken Tikka Wrap Recipe, 1 Onion - sliced,300 grams Boneless chicken,1 tablespoon Lemon juice,1 tablespoon Red Chilli powder,1 Tomato - pulp removed and chopped,1 teaspoon Ginger Garlic Paste,1 tablespoon Gram flour (besan),1 tablespoon Garam masala powder,4 Lettuce leaves - or spinach leaves,1 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Coriander Powder (Dhania),1 teaspoon Ajwain (Carom seeds),4 tablespoons Curd (Dahi / Yogurt),4 tablespoons Achari Mayo,1 teaspoon Turmeric powder (Haldi),4 Whole Wheat Tawa Paratha, 165, Indian, To begin making the Chicken Tikka Wrap Recipe marinate the chicken with lemon juice, ginger garlic paste, turmeric powder and salt in a mixing bowl.
Marinate this for about an hour.Heat a sauce pan with oil on medium flame, add ajwain seeds and allow them to sizzle for few seconds.
Reduce the flame and add the gram flour and mix well switch off the heat.Into the marinated chicken, add curd and the spice powders, add the heated gram flour mixture and mix well.Rest this marinated chicken mixture in the fridge for one more hour.Heat a grill pan, grease it with oil, once it heated, take the chicken pieces out and skewer them into a wooden skewers.Place the skewers gently and cook on all the sides until the chicken pieces are charred and cooked well.
Keep them aside.Make the Tawa paratha using the link in the recipe or you can also use tortillas.Place the tawa paratha on a flat surface, spread lettuce leaves, sliced onions, tomatoes and the chicken pieces to one corner.
Drizzle the Nutralite Achari Mayo and start rolling them tightly and wrap it using a foil and serve.
Serve the Chicken Tikka Wrap Recipe as a snack along with glass of Mulled Apple Juice Recipe or a Chickoo Banana Date Smoothie Recipe by the side.
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Ingredients: salt,spring onion greens,ginger,red chilli heat the chillies,sesame (gingelly) oil,cloves garlic,carrot,green bell pepper (capsicum),red bell pepper (capsicum) yellow,idiyappam,cabbage (patta gobi muttaikose)

Chettinad Idiyappam Recipe, 1/2 Carrot (Gajjar) - peeled and thinly sliced,3 cloves Garlic - grated,1/2 inch Ginger - grated,Salt - to taste,Spring Onion Greens - finely chopped,2 teaspoons Sesame (Gingelly) Oil,1/4 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,2 Fresh Red Chilli - adjust according to heat of the chillies,1/4 Green Bell Pepper (Capsicum) - thinly sliced,1/4 Red Bell pepper (Capsicum) - or yellow,300 grams Idiyappam - soaked in hot water,10 Shallots - halved, 25, Chettinad, To begin making the Chettinad Idiyappam Recipe, heat a pan with oil add the grated ginger and garlic .Stir well for 30 seconds on low flame and then add the shallots.
Saute the onions till they turn transparent and then stir in the vegetables.Add chilli paste, salt  and fry them over low to medium flame till they are fork tender.
Now add the cooked idiappam and toss them together over high heat for 1 to 2 minutes.Switch off and garnish with the greens of spring onion.Serve the Chettinad Idiyappam with coconut chutney or tomato chutney for a healthy wholesome breakfast.
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Ingredients: salt,ginger,green chilli,coconut,mustard seeds,asafoetida (hing),gram dal (pottukadalai),curry leaves,coriander (dhania) leaves,poppy seeds,cinnamon stick (dalchini),green moong dal,turmeric powder,banana,sunflower oil

Green Moong Dal Kootu with Raw Banana Peel Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli,1 cup Green Moong Dal (Whole),1 inch Ginger - chopped,Salt - to taste,2 tablespoon Poppy seeds,1 inch Cinnamon Stick (Dalchini),1 teaspoon Mustard seeds,4 tablespoon Fresh coconut - grated,1 Raw banana peel - chopped,1/4 cup Roasted Gram Dal (Pottukadalai),1 sprig Curry leaves,Sunflower Oil,1 sprig Coriander (Dhania) Leaves,1 pinch Asafoetida (hing), 55, South Indian Recipes, To begin making the Green Moong Dal Kootu with Raw Banana Peel, soak the green moong dal in water overnight and keep it ready.Pressure cook the moong dal with water, turmeric powder, salt for about 4 whistle and turn off the heat.
Allow the pressure to release naturally, open the cooker, drain off the excess water and set the moong dal.
Meanwhile peel the banana and chop them fine, soak them in cold water.In a mixer- jar combine the poppy seeds, coconut, fried gram, cinnamon stick, green chilli, coriander leave, ginger, and grind by adding some water into a smooth paste.Heat a sauce pan with oil.
Add mustard seeds and allow it crackle.Add in curry leaves and allow it to crackle for few seconds and add a pinch of hing.
Add chopped banana peel and saute for few seconds.Add the freshly ground masala paste cook till the raw smell of the masala goes away.Add in cooked green dal and check for salt.
Serve hot.Serve the Green Moong Dal Kootu with Raw Banana Peel along with steamed rice and Mango Rasam Recipe to make it a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Green_Moong_Dal_Kootu_with_Raw_Banana_Peel_Recipe_.jpg, 15
Ingredients: cashew nuts,baking powder,wheat flour,virgin olive oil,carrot,sugar,vanilla,eggs

Carrot Cake Recipe for Healthy Heart, 1-1/2 teaspoons Baking powder,1/2 cup Sugar,1/4 cup Cashew nuts - finely chopped,1/2 cup Carrot (Gajjar) - finely grated,1/2 cup Extra Virgin Olive Oil,1 cup Whole Wheat Flour,2 teaspoons Vanilla Extract,2 Whole Eggs, 55, Continental, To begin making the Carrot Cake Recipe for Healthy Heart, first get all the ingredients ready and keep aside.Preheat the oven to 180 C, grease a baking pan with butter and dust it flour and keep aside.Sift the flour and baking powder in a bowl and keep aside.In a large mixing bowl, using a hand mixer, beat in the eggs until creamy.
Gradually add the olive oil and beat in.
Add the vanilla essence and sugar and beat.Gradually add the flour mixture, the grated carrots, and finely chopped cashewnuts.
Beat until all the ingredients are just about combined.
Once well combined, pour the carrot cake batter into the prepare baking pan and place it in the preheated oven.Bake in the preheated oven, for about 35 to 40 minutes until the tester inserted in the center comes out clean.Once done, remove the heart healthy carrot cake from the oven and allow it to cool a bit and serve.Serve the Carrot Cake along with a tall glass for milk for breakfast or even as an evening tea time snack along with a cup of Green tea.
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Ingredients: yellow bell pepper (capsicum),salt,green chilli,coriander (dhania) leaves,mint leaves (pudina),red baby radish,black peppercorns,carrot,iceberg lettuce,red chilli flakes,sugar,virgin olive oil,balsamic vinegar,lemon,peanuts (moongphali) husked,tofu,shrimps,beetroot,cabbage (patta gobi muttaikose)

Tofu and Shrimp Salad Recipe With Balsamic Dressing, 2 teaspoon Lemon juice,1/2 cup Carrots (Gajjar) - grated,1/2 cup Iceberg lettuce - shredded,Salt - to taste,2 tablespoons Roasted Peanuts (Moongphali) - husked and crushed,250 grams Shrimps,1 teaspoon Whole Black Peppercorns - crushed,2 tablespoons Coriander (Dhania) Leaves - chopped,100 grams Tofu,1/2 cup Beetroot - grated,1 teaspoon Balsamic Vinegar,1 Green Chilli - chopped,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,1/2 cup Red baby radish - sliced to roundels,1 teaspoon Red Chilli flakes,1/2 teaspoon Sugar,1 teaspoon Extra Virgin Olive Oil,6 Mint Leaves (Pudina),1/2 cup Yellow Bell Pepper (Capsicum) - sliced, 25, Asian, To begin making the Tofu & Shrimp Salad Recipe With Balsamic Dressing, clean and wash the shrimp properly.
Heat olive oil in a pan and saute shrimps till golden and cooked.
Keep aside in a bowl.
Cut tofu into small cubes and grill on stove top.
To the shrimps add balsamic vinegar, some crushed pepper, a pinch of salt and some lemon juice.
Mix well to combine.In a large mixing bowl add all the sliced, shredded and grate vegetables like the lettuce, cabbage, carrots, beetroot, baby red radish, yellow bell peppers and green chillies.
Season them with salt, pepper, chili flakes and some lemon juice and mix well with a spatula.Add seasoned shrimps to the veg mix and toss well to combine.Now add some more lemon juice if required, check salt and then add some sugar and roasted peanuts.
Mix again.Garnish with some fresh chopped coriander and mint and serve.Serve Tofu & Shrimp Salad Recipe With Balsamic Dressing along with Mexican Salsa Chicken With Italian Cream Cheese Recipe.
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Ingredients: bananas,anardana powder (pomegranate seed powder),tapioca flour (sago),curd,apple,badam (almond)

Sago Yogurt Parfait Recipe (Creamy Tapioca Pearls With Assorted Fruits), 2 tablespoon Badam (Almond) - roasted,1 cup Curd (Dahi / Yogurt),1 cup Tapioca Flour (Sago) - soaked,4 tablespoon Honey,1/2 cup Anardana Powder (Pomegranate Seed Powder),1 Apple - cubed,1 Ripe Bananas - sliced, 30, Continental, We begin making Sago Yogurt Parfait Recipe ( Creamy Tapioca Pearls With Assorted Fruits Recipe) by soaking the tapioca pearls in water for about 4 hours.
Then later drain the water and boil it in water with 1/2 cup of water for about 5 minutes till it is soft and done.Keep all the fruits ready and cut.
Mix the boiled sago with yogurt, fruits, and nuts in a bowl.
Drizzle the honey over it.Serve your Sago Yogurt Parfait ( Creamy Tapioca Pearls With Assorted Fruits) for a quick breakfast with Spinach omelette recipe or broccoli pesto open toast for a healthy start., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-21/Sabudana_Yogurt_and_Fruits_Breakfast_Parfait_Recipe_Fasting_Vrat_Recipes-1.jpg, 6
Ingredients: salt,gruyere cheese,chicken stock,cloves garlic,virgin olive oil,chicken thighs,onion french onion,vinegar,thyme leaves,dijon mustard,black pepper powder,flour (maida),butter

French Onion Chicken Recipe, 1 teaspoon Dijon Mustard,4 cloves Garlic,Salt - to taste,1-1/2 cups Chicken stock,1/4 cup Gruyere Cheese,2 tablespoons Extra Virgin Olive Oil,1 tablespoon Butter,1 teaspoon Vinegar,1-1/2 teaspoon All Purpose Flour (Maida),5 Onions - big french onions,1-1/2 teaspoon Black pepper powder,250 grams Chicken thighs - cut into 2,1 teaspoon Dried Thyme Leaves, 100, French, To begin making the French Onion Chicken recipe, clean and wash the chicken thighs well.
Cut them into 2 pieces.
I used chicken without skin.Add salt, pepper powder to the chicken pieces and mix well.
Marinate it for about 30 minutes inside fridge.In a cast iron pan add olive.
Add crushed garlic and sauté until it turns brown.
Now add the marinated chicken pieces.
Roast it until it turns brown on both sides.
Remove from the pan and set it aside.Now add butter and let it melt.
Add thin sliced onions to the pan and cook on low flame until the onions caramelize.
It would take some time to caramelize the onions.
Be patient.Once the onions are caramelized, add thyme and sauté for a minute.Add flour, whisk well.
Make sure no lumps are formed.Add chicken stock, continue to whisk and cook until thickened.Add the roasted chicken into the pan, cook for 5 to 7 minutes.Finally add vinegar and Dijon mustard mix well and cook for 3 minutes.Now add grated Gruyere cheese on top of the chicken, broil it for 2 to 3 minutes until cheese melts and bubbles up.Serve French Onion Chicken along with Roasted Garlic No Knead Skillet Bread Recipe With Olives and Summer Salad Recipe-Red Cabbage, Lettuce Onions & Tomatoes for a  lip smacking Sunday Brunch.
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Ingredients: baking powder,eggs,milk,vivatta maida,ragi flour (finger millet nagli),sugar,butter,pumpkin,flax seed powder (flax meal),cinnamon powder (dalchini)

Pumpkin Cupcakes Recipe With Finger Millet And Flax Seed, 1 tablespoon Butter - melted,1 tablespoon Baking powder,1/3 cup Flax seed powder (flax meal),1/2 cup Ragi Flour (Finger Millet/ Nagli),1/2 cup Vivatta Maida,1 Whole Egg,1 cup Pumpkin puree,1/2 cup Sugar,2 tablespoons Milk - (adjust),1/4 teaspoon Cinnamon Powder (Dalchini), 30, Continental, To begin making Pumpkin Cupcakes Recipe With Finger Millet And Flax Seed, heat the oven to 375 degrees Fahrenheit.In a big bowl, add the sugar and melted butter.
Whisk them together with a hand mixer.
To this, add the egg and whisk them all together.Add 1/2 cup of all-purpose flour, whisk and then add 1/2 cup of pumpkin puree.Whisk them together; at this point the batter will be thick.
Add milk to thin it out as needed.Add the 1/2 cup of finger millet flour, whisk it all in and then add the remaining 1/2 cup of pumpkin puree.
Whisk it together.Finally, add the baking powder, flax seed powder and the cinnamon powder.
Whisk them together to a smooth batter.Line the cupcake pan (I used a metal non-stick pan) with paper cupcake liners/molds.
Using an ice cream scoop, pour the batter into the molds.
That way each mold gets about the same amount of batter.
Bake for 15 min at 375 degrees Fahrenheit.
Check by inserting a toothpick into one of the cupcakes and remove from oven once the toothpick comes out clean.Serve Pumpkin Cupcakes Recipe With Finger Millet And Flax Seed with Garlic & Ginger Spiced Potato Wedges Recipe (Baked) and Ice-Apple And Plum Rose Juice Recipe.
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Ingredients: salt,vegetable stock,sorrel leaves (gongura),tarragon ( dried tarragon used),light,parsley leaves ( dried parsley used),black pepper powder,leek,celery,virgin olive oil virgin,fennel bulb,french beans,red onion,black eyed beans (lobia),butter

French Style Red Sorrel Two Bean Soup Recipe, 1 cup French Beans - washed,1/2 tablespoon Parsley leaves - fresh and minced (1/4 tablespoon if dried parsley used),1 cup Black Eyed Beans (Lobia) - cooked,1 tablespoon Celery - washed,4 cups Vegetable stock,Salt - to taste,1/2 tablespoon Tarragon - fresh and minced (1/4 tablespoon if dried tarragon used),2 tablespoon Leek - washed,1/2 cup Fresh cream - light one,Black pepper powder - to taste,2 tablespoon Fennel bulb - washed,2 cups Sorrel Leaves (Gongura) - shredded,1 tablespoon Extra Virgin Olive Oil - extra virgin,1 cup Red onion - minced,1 tablespoon Butter (unsalted), 40, French, To begin making French Style Red Sorrel Two Bean Soup Set all the ingredients ready to prepare.
Check that the butter is at room temperature.If the black eyed beans are not cooked, pressure cook for 2 whistles with enough water to just cover the beans, and add a little salt before setting it on the stove.Drain when done and keep aside till required.
Separate sorrel leaves from stalks, and slice away any thick mid vein.Wash and drain the sorrel and shred the leaves.
Wash, trim and mince leek and fennel.
Thinly slice onion and beans, wash and mince tarragon and parsley.Heat a thick bottomed pan and add the olive oil.
Heat on low flame till it is warm but not smoking.Add butter, let it melt.
Add onion, sauté.Add fennel and leek slices, sauté for about 5 minutes on low flame, stirring frequently so they do not brown.Add sliced french beans, sauté for 5 minutes on low flame, stirring frequently so the vegetables do not brown.Add celery slices, saute.
Add the stock, bring it to a boil and then reduce the flame to low so the stock simmers.Add the sorrel leaves, bring once more to a boil and then simmer for about 10 minutes on low flame.Add the seasoning (salt and pepper) and stir.Add the cooked black eyed peas, stir and let it cook for 2-3 minutes.
Add minced parsley and tarragon, stir.Add the cream after reserving about 2 tablespoons for garnish, and stir, keeping the stove on low flame.Serve French Style Red Sorrel Two Bean Soup along with Garlic Bread for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sujatas/French_Style_Red_Sorrel_2_Bean_Soup.jpg, 15
Ingredients: baking powder,milk,baking soda,nutella,sugar,vanilla,vinegar,condensed milk,flour (maida),butter

Eggless Nutella Swirl Cupcakes Recipe, 100 grams Nutella Spread,1 cup All Purpose Flour (Maida),1 tablespoon Sugar,1 teaspoon Baking powder,60 grams Butter,3 tablespoons Condensed Milk,1 teaspoon Vanilla Extract,1/2 cup Milk - lukewarm,1/2 teaspoon Baking soda,1 1/2 teaspoon Vinegar, 35, Continental, To begin making the Eggless Nutella Swirl Cupcakes recipe, firstly preheat the oven to 180℃.Grease cupcake tin with some butter or cooking oil.Take a big bowl and sift flour, baking powder, baking soda twice together in it.
Keep it aside.Now in a large bowl, add butter, condensed milk, vanilla essence and sugar together and whisk them until combined or gets creamy texture.Now mix wet and dry ingredients together with the help of luke warm milk.
Now add vinegar and mix well.Take prepared cupcake tin or moulds and fill each cup about 2/3 full with the batter.Drop 1 teaspoon of nutella to each and swirl it around a few times with a toothpick.Bake them for 10 to 12 minutes.
Check the cupcake by inserting a toothpick in the centre of the cake.
If it comes out clean that means cupcake is ready and if not then bake it for another 2 to 3 minutes.Let the cake cool down for 3 to 4 minutes and then serve.Serve Eggless Nutella Swirl Cupcakes along with Cucumber Cheese sandwich and Masala Tea during tea time break.
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Ingredients: salt,amchur (dry mango powder),asafoetida (hing),methi leaves (fenugreek leaves),red chilli powder,carrot,onion,cumin seeds (jeera),coriander powder,turmeric powder,sunflower oil

Gajar Methi Sabzi Recipe (Carrot Fenugreek Leaves Stir Fry), 2 Carrots (Gajjar),1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Cumin seeds (Jeera),Asafoetida (hing) - A pinch,1 teaspoon Red Chilli powder,1 Onion - finely chopped,1-1/2 teaspoon Coriander Powder (Dhania),1 cup Methi Leaves (Fenugreek Leaves) - tightly packed,2 tablespoons Sunflower Oil,1 teaspoon Amchur (Dry Mango Powder), 40, Indian, To begin making the Gajar Methi Sabzi recipe, firstly peel, wash and chop the carrots into small pieces.Pick the methi leaves from stem and wash the leaves well.
Chop the methi leaves fine.Heat oil in a wok/kadai.
Add cumin seeds to hot oil and wait till it turns brown.
Add asafoetida, mix.Add finely chopped onions and sauté till onions turn soft and translucent.Add coriander powder, red chilli powder, turmeric powder, salt to taste and give it good mix.Now add chopped carrots, mix and cook until for 5 minutes on medium flame.Add1/4 cup water and continue to cook the carrots.
When carrots are half done, add finely chopped methi leaves.Cook until all vegetables are cooked, keep stirring in between.When all water evaporates and carrots turn tender, sprinkle amchur powder and 1 more teaspoon oil over the vegetables and stir well.Cook for 2 minutes on low flame, remove the pan from stove and serve hot.
Serve Gajar Methi Sabzi with Curd Rice or Phulkas and Panchmel Dal for a percent weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Carrot_Methi_Sabzi.jpg, 11
Ingredients: cheese,salt,britannia,herbs basil parsley,milk,cloves garlic,pepper,parmesan cheese,butter

Homemade Alfredo Pasta Sauce Recipe-Creamy White Sauce For Pasta, 1/2 cup Britannia Cream Cheese - if not available,1/2 cup Milk,Salt and Pepper - to taste,1 tablespoon Butter,2 cloves Garlic - crushed,1/4 cup Parmesan cheese,Fresh Herbs - Basil or Parsley, 35, Italian Recipes, To begin making the Homemade Alfredo Pasta Sauce Recipe by heating a sauce pan with butter and saute the chopped garlic.Once the garlic is browned lower the heat to medium, add the milk along with cream cheese, parmesan cheese, salt, pepper, mixed herbs and give it a stir.
Keep stirring till u get the desired Alfredo sauce consistency.
 Turn off the heat and use the Creamy White Sauce to make your pasta.
If you are using it for storing purposes, cool the sauce and pour it into an airtight glass container.
Store the Creamy White Sauce-Alfredo Pasta Sauce in a refrigerator for about a week and use it for making pastas and pasta salads.
Here are some pasta recipes that you cook up with this creamy Pasta sauce :  Penne Pasta In An Alfredo Sauce Recipe With Roasted Vegetables Alfredo Spaghetti with Broccoli & Olives Recipe , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Classic_Alfredo_Pasta_Sauce_Recipe.jpg, 9
Ingredients: tomato,amchur (dry mango powder),methi leaves (fenugreek leaves),red chilli powder,black peppercorns,cashews water,sugar,onion,cumin seeds (jeera),cinnamon stick (dalchini),cloves cardamom (elaichi) podsseeds,sweet corn,turmeric powder,cloves (laung),butter

Corn Methi Malai Gravy Recipe, 2 cups Methi Leaves (Fenugreek Leaves),1/2 teaspoon Amchur (Dry Mango Powder),2 cloves Cardamom (Elaichi) Pods/Seeds,1 teaspoon Cumin seeds (Jeera),1 Onion - finely chopped,2 teaspoons Butter,2 Cloves (Laung),2 Tomatoes - finely chopped,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Sugar,1/2 cup Fresh cream,1/2 cup Sweet corn,3 Whole Black Peppercorns,1/2 teaspoon Red Chilli powder,15 Whole cashews - soaked in warm water for 15 minutes,1/2 inch Cinnamon Stick (Dalchini), 30, Punjabi, To begin making Corn Methi Malai Recipe,  the first step is to wash the fenugreek leaves/methi leaves thoroughly and roughly chop them.Soak the cashew nuts in warm water for a minimum of 15 minutes.
In a pressure cook add the sweet corn along with 2 tablespoons of water and pressure cook for 1 whistle.
Turn off the flame and allow the pressure to release naturally.
Drain the water and keep the corn aside.
In a pan, heat oil on medium flame.
Once the oil is hot, add chopped onions and saute until translucent.Next add chopped tomatoes and cook until the tomatoes are soft and mushy.
Turn off the flame and allow the mixture to cool.
Add the cooked tomatoes and onions to a mixer along with the soaked cashews and grind everything together to form a smooth paste.
Keep aside.In a heavy bottomed pan, heat butter on low flame.
Once the butter becomes frothy, add the spices - cardamom, cumin seeds, cinnamon, cloves and black peppercorns.Saute in the butter until the spices turn aromatic.
Next add the ground onion tomato mixture, required amount of salt, turmeric powder, chilli powder and dry mango powder to it.Mix and cook for a minute until raw smell of the spices go away.Now add roughly chopped methi leaves and cooked corn kernels.
Stir and cook simmered on a medium flame until oil separates.Finally add sugar and cream to the Corn Methi mixture, stir well and cook on a completely low flame for two minutes.
Turn off the flame.
The delicious corn methi malai gravy is ready.
Serve Corn Methi Malai Gravy Recipe along with hot Phulkas or Naan along with a Kala Chana Salad and Lauki Raita to make it a complete Sunday night dinner.
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