anandhuvasudev/southindiandish huggingface dataset:
Ingredients: wheat brown bread,cumin powder (jeera),coriander (dhania),salt,chaat masala powder,butter toasting the bread,sev topping,onion,baked beans,potato (aloo),green chillies

Baked Beans & Potatoes Chaat Recipe, Whole Wheat Brown Bread - 8 slices,1 teaspoon Cumin powder (Jeera),Sev - for topping,Salt - to taste,Baked beans - as needed,2 Onions - finely chopped,2 Green Chillies - finely chopped,Butter - for toasting the bread,Coriander (Dhania) Leaves - small bunch,4 Potatoes (Aloo) - boiled,Chaat Masala Powder - for seasoning, 55, Indian, To begin making the Baked Beans & Mashed Potatoes on Toast Recipe, we first have all the ingredients ready.First, have the homemade baked beans ready.
Click here to see the recipe of how to make homemade baked beansNext, boil the potatoes, peel and diced them.
In a bowl, add the boiled potatoes, sprinkle salt, cumin powder, chaat masala powder, a tablespoon of butter and some chopped coriander leaves.
Using a fork, mash the potatoes well and check the seasoning and adjust to suit your taste.
Keep the mashed potato mixture aside.Butter the bread slices and cut them into half.
Spoon the potato mixture over the bread slices and spread it evenly on the top.
Preheat the oven to 200 C.
Arrange the buttered bread with potatoes on the baking tray and bake in the oven for about 10 minutes until you notice the sides of the bread becoming brown and crisp.In a bowl, toss the onions, some chaat masala and chopped coriander leaves.
Keep this aside.Now when you are ready to serve, warm the beans and spoon the baked beans on each of the mashed potatoes.
Sprinkle them with the onion mixture and finally top it with crisp sev.Serve the Baked Beans & Potatoes Chaat immediately as a teatime snack or as an appetizer for your parties., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Baked_Beans_and_Potatoes_Chaat_Recipe-7.jpg, 11
Ingredients: gram fish,tomato,coconut milk,salt,red chilli powder,cloves garlic,onion,cumin seeds (jeera),vinegar,lemon,ginger paste,turmeric powder,sunflower oil

Fish Molee Recipe - Kerala Style Fish Curry, 1 teaspoon Ginger - paste,Salt - to taste,50 ml Coconut milk,1 Onion - chopped,1/4 Lemon juice,300 gram Fish,1/4 teaspoon Vinegar,1/2 teaspoon Red Chilli powder,2 Tomatoes - chopped,1/4 teaspoon Turmeric powder (Haldi),3 teaspoon Sunflower Oil,3 cloves Garlic - finely chopped,1/2 teaspoon Cumin seeds (Jeera), 35, Kerala Recipes, To begin making the Fish Molee Recipe, firstly wash the fish cutlet pieces and season with salt.
In a heavy bottomed pan, heat some oil on medium flame.
Add cumin seeds and let it crackle.
Add chopped onion and saute until the onions are translucent.
Add garlic, ginger paste and saute until the raw smell of garlic and ginger goes away.Add in the chopped tomatoes and saute until the tomatoes are mushy and oil starts to leave from the sides.
This will take 3 to 4 minutes.After 3 to4 minutes add in turmeric powder and red chili powder, mix well and pour a cup of water into the pan.
Once the water reaches the boiling point, lower the flame, add coconut milk and the fish pieces.When the fish is fully cooked, add lime juice and vinegar.
Add appropriate amount of salt and give the curry a good stir.
Turn off the flame.Serve Fish Molee along with Appams or Steamed Rice for a simple weekday Lunch.
You can also make it for your weekend Lunch with other Kerala recipes., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Fish_Molee.jpg, 13
Ingredients: tomato,salt,bay leaf (tej patta),ghee,red chilli powder,pink masoor dal (split),cumin seeds (jeera),coriander powder,turmeric powder,green chillies,garam masala powder

Dal Chenchki ( Red Lentils with Shallots), 1/2 teaspoon Turmeric powder (Haldi),1 cup Pink Masoor Dal (Split),1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Coriander Powder (Dhania),10 Shallot,1/2 teaspoon Red Chilli powder,2 Green Chillies - roughly chopped,1 Bay leaf (tej patta),Ghee - for seasoning,1/2 teaspoon Cumin seeds (Jeera),1 Tomato - roughly chopped, 40, Bengali Recipes, To begin making the Dal Chenchki Recipe, I will be using the pressure cooker to cook the entire dish in one pot.Wash and dry the masoor dal in a towel as will be roasting it along with the seasoning.Heat a tablespoon of ghee in the pressure cooker; add in the cumin seeds and bay leaf; allow them to crackle for a few seconds.Next add in the onions and saute the onions till it changes colour and you get the aromas of the shallots.
I typically like to quarter the onions and then add it to the dal, but traditionally it is added as a whole.Once the onions are roasted, add in the masoor dal and roast for about a minute on medium heat until you smell more aromatic flavors.
In the last step, add in the tomatoes, turmeric powder, green chillies, red chilli powder, garam masala powder and coriander powder.Stir all the ingredient well and add 3 cups of water to the Dal Chenchki mixture.
Add in the salt to taste and cover the pressure cooker.
Pressure cook until you hear 2 whistles, after which turn the heat to low and cook for another 3 to 4 minutes.
Turn off the heat and allow the pressure to release naturally.
The dal will be cooking more inside the cooker even when the heat is turned off.Once the pressure is released, you can then open the cooker and check the spice and saly levels and adjust according to taste.Finally stir in the chopped coriander leaves and stir.
Serve the Dal Chenchki with Aloo Parwal Sabzi (another Bengali favorite) and hot rice, topped with ghee.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/Dal_Chenchki_Recipe_Panch_Phoran_Bengali_Dal-2.jpg, 11
Ingredients: basmati rice,coconut,ghee,saffron strands,jaggery,water,mixed nuts (raisins,cloves (laung)

Maharashtrian Narali Bhaat Recipe (Sweetened Coconut Rice), 1 cup Basmati rice,1/2 teaspoon Saffron strands,3/4 cup Jaggery - grated,4 tablespoons Ghee,3/4 cup Fresh coconut - grated,9-10 Cloves (Laung),2 cups Water,1/4 cup Mixed nuts - chopped (raisins, 50, Maharashtrian Recipes, To begin making the Maharashtrian Narali Bhaat Recipe, first wash the rice thoroughly, drain the water and keep it aside for 45 minutes.In a small pan, warm 1 tablespoon ghee and saute the dry fruits and nuts for 2-3 minutes on low heat until they turn golden and are roasted.
Remove the roasted nuts from hot ghee and set aside until later use.In a nonstick pan or heavy-bottomed pan melt 3 tablespoons of ghee on a low heat.
Add the cloves and saute for 3-4 minutes.When they puff up and get aromatic, add the washed rice and toss it well until the grains are well coated with ghee.Next, pour in the water, the saffron strands and bring the rice to a brisk boil.
Once the rice comes to a brisk boil, turn the heat to low and cover the pan.
Cook the rice until all the water is absorbed.
Meanwhile, add the jaggery and coconut to a small saucepan and place it on low to medium heat.
Allow the jaggery to melt.
Once the jaggery melts, pour the jaggery and coconut mixture to the cooked rice and mix thoroughly, taking care not to break the grains.
You can use a fork and gently mix at this stage, to fluff up the grains.Cover the pan and cook once again on a low heat for 4-5 minutes more.
Transfer the Narali Bhaat to a serving bowl and garnish it with the roasted nuts.The Maharashtrian Narali Bhaat is now ready to be served as a festive dish., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Narali_Bhaat_Sweet_Coconut_Rice.jpg, 8
Ingredients: tomato,salt,potato (aloo) large cubes,chana dal (bengal gram dal),sambar powder,tamarind water,brinjal (baingan eggsplant),coconut,mustard seeds,asafoetida (hing),sesame (gingelly) oil,cloves garlic,curry leaves,onion,poppy seeds,methi seeds (fenugreek seeds),turmeric powder,green chillies

Chettinad Style Potato Kara Kuzhambu Recipe, 8 cloves Garlic,2 Green Chillies - slit to half,1 cup Brinjal (Baingan / Eggplant) - halved,3 tablespoons Poppy seeds,Salt - to taste,1 cup Fresh coconut - shredded,8 Curry leaves,1 cup Tamarind Water,1 teaspoon Mustard seeds,2 tablespoons Sesame (Gingelly) Oil - adjustable,2 Tomatoes - quartered,1 teaspoon Chana dal (Bengal Gram Dal),Asafoetida (hing) - a pinch,1 Onion,1 teaspoon Methi Seeds (Fenugreek Seeds),4 tablespoon Sambar Powder,1 teaspoon Turmeric powder (Haldi),5 Potatoes (Aloo) - cut into large cubes, 75, South Indian Recipes, To begin making the Chettinadu Style Potato Kaarakozhambu recipe, in a thick bottomed pan, heat all the oil.Add mustard seeds and let them splutter.
Add the fenugreek seeds, chana dal, curry leaves and green chilli.
Saute for 2 minutes.Add the onions and cook till they are soft.
Add turmeric powder, sambar powder and salt.
Let it cook for about a minute.Add the potatoes, eggplant and tomatoes.
Pour in the tamarind pulp.Let the mixture cook till the raw smell of tamarind goes and the vegetables are soft.Grind the coconut, garlic and poppy seeds into a fine paste.Add to the cooking mixture and let it boil for about 20 minutes or till the raw smell of garlic is gone.
Check for salt and adjust according to taste.Serve Chettinadu Style Potato Kaarakozhambu along with Steamed Rice, Beetroot Thoran and Elai Vadam for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/mkavya87-gmail.com/potato_cheetinadu.jpg, 18
Ingredients: salt,sunflower oil grease,sabudana (tapioca pearls),rice,poha (flattened rice),black urad dal (split),soda

Thatte Idli Recipe, Salt - to taste,1 cup Black Urad Dal (Split),3 cups Rice,Sunflower Oil - as required to grease,1/2 cup Sabudana (Tapioca Pearls),1/2 teaspoon Cooking soda - optional,1 cup Poha (Flattened rice), 20, Karnataka, To begin with Thatte Idli, wash all the ingredients and soak each separately.Soak rice and sabudana for about 4-5 hours and urad dal and beaten rice for 1-1.5 hours.Grind the urad dal first in a mixer or a grinder, into a smooth paste adding enough water.
Add the water in intervals.Once, urad dal is done, add rice, poha and sabudana and grind adding little water.
Grind them all together into a smooth batter and make sure that the final batter should be smoother than the normal idli batter.Transfer the ground batter to a big vessel, add salt, mix well and keep aside for fermentation for about 10-12 hours.After 10-12 hours, mix gently before pouring into the greased idli plate.
If you want to add the soda, you can add it before pouring it into the greased plates.Steam the idlis for 8-10 minutes in an idli steamer.
Serve Thatte Idli with Mixed Vegetable Sambar and South Indian Coconut Chutney for a perfect meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha_Kalluraya/Thatte_Idli.jpg, 7
Ingredients: salt,green beans (french beans),mustard seeds,curry leaves,onion,coconut oil,black pepper powder,turmeric powder

Beans Mezhukkupuratti Recipe - Kerala Style Stir Fried Beans, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Mustard seeds,300 grams Green beans (French Beans) - cut into inch long pieces,2 Onion - thinly sliced,1 teaspoon Coconut Oil,1 sprig Curry leaves,1 teaspoon Black pepper powder, 25, Kerala Recipes, To begin making the Beans Mezhukkupuratti Recipe (Kerala Poriyal), wash and discard the ends of the french beans.
Cut them into inch long pieces and keep aside.Place the beans in a pressure cooker, add two tablespoon of water and sprinkle some salt.
Pressure cook the beans for just one whistle and turn off the heat.Release the pressure immediately from the pressure cooker by running it under cold water, to prevent the beans from getting over cooked and losing its green color.Heat oil in a heavy bottomed pan, add the mustard seeds and let it crackle.
Add the curry leaves and let it splutter.
Once the curry leaves have spluttered, add the onions and saute the onions until they are tender.Add the steamed beans, turmeric powder, pepper powder, season with salt, mix well and stir fry the Beans Mezhukkupuratti for a couple of minutes.
Check the salt to taste and adjust accordingly.
Once done, turn off the heat and transfer the Beans Mezhukkupuratti to a serving bowl.
Serve the Beans Mezhukkupuratti Recipe (Kerala Beans Poriyal) along with Kerala Red or White Rice, Arachuvitta Sambar Recipe, and Elai Vadam for a simple yet delicious Kerala inspired weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Beans_Mezhukkupuratti_Recipe_-_Kerala_Style_Stir_Fried_Beans_8_1600.jpg, 8
Ingredients: salt,arhar dal (split toor dal),coconut,kokum (malabar tamarind),jaggery,drumstick,dry red chilli,coriander (dhania) seeds

Karwar Style Dali Ambat Ani Maska Sang Recipe-Toor Dal & Drumsticks Pod Curry, 1 cup Fresh coconut - grated,2 Dry Red Chilli,Salt - to taste,1 teaspoon Jaggery - grated,3 Kokum (Malabar Tamarind),1 teaspoon Coriander (Dhania) Seeds,1 Drumstick - cut into 1-inch pieces,1/2 cup Arhar dal (Split Toor Dal), 45, Karnataka, To begin making the Karwar Style Dali Ambat Ani Maska Sang Recipe-Toor Dal and Drumsticks Pod Curry by pressure cooking the toor dal in a pressure cooker with 1 1/2 cup of water for about 4 whistles.
Release the pressure naturally.Dry roast the coriander seeds and dry chillies in a small skillet without oil till it becomes brown, once done set aside to cool.
Now in a mixer, grind the roasted coriander seeds, dry red chillies along with coconut to a smooth paste and set aside.
We will also mash the dal into a smooth paste, add 1 cup water and drumstick pods, cook till the pods are soft.This will take about 10 minutes.
Transfer the coconut mixture to the dal and simmer it for 10 more minutes.
Add kokum rind and jaggery and cook it again till it combines and Dali Ambat comes together.
Serve the Karwar Style Dali Ambat Ani Maska Sang Recipe-Toor Dal and Drumsticks Pod Curry along with steam rice and Manga Rasam Recipe to enjoy a weekend Meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karwar_Style_Dali_Ambat_Ani_Maska_Sang_Recipe_Toor_Dal_and_Drumsticks_Pod_Curry_Recipe.jpg, 8
Ingredients: salt,bananas,coconut,jaggery,dry red chillies

Karwar Style Kelya Sasav Recipe-Ripened Banana Relish, Salt - to taste,2 teaspoons Jaggery - grated,1/2 cup Fresh coconut - grated,3 Ripe Bananas - cut into thick roundels,2 Dry Red Chillies, 15, Karnataka, To begin making the Karwar Style Kelya Sasav Recipe-Ripened Banana Relish by grinding the coconut, jaggery and dry red chillies in a hand blender to a coarse paste.Mix it along with the sliced banana and toss so that it is mixed thoroughly.
Serve the Karwar Style Kelya Sasav Recipe-Ripened Banana Relish as a snack after school or even serve it as a side dish along with Karwar Style Kalingana Polo Recipe - Watermelon Rind Dosa as a sweet Breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karwar_Style_Kelya_Sasav_Recipe_Banana_Relish_Recipe.jpg, 5
Ingredients: green chillies,arhar dal (split toor dal),salt per,rice,mustard seeds,coconut,asafoetida (hing),water,curry leaves,coriander (dhania) leaves,cumin seeds (jeera),black pepper powder,coconut oil,chana dal (bengal gram dal)

Kothamalli Kozhukattai (Coriander Rice) Recipe, 2 Green Chillies,1/4 cup Chana dal (Bengal Gram Dal),1/4 cup Arhar dal (Split Toor Dal),1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1/2 teaspoon Black pepper powder,1 cup Rice,2-1/2 Water,15 Curry leaves,5 teaspoons Fresh coconut - grated,1 teaspoon Coconut Oil,1/4 teaspoon Asafoetida (hing),4 sprig Coriander (Dhania) Leaves,Salt - as per required, 45, South Indian Recipes, To begin with Kothamalli Kozhukattai, grind the rice in the mixer grinder to make rice rawa.
Grind the dals too to make dal rawa.Heat coconut oil in a non-stick Tawa.
Add mustard seeds & allow it to splutter.
Once it splutters, add water & ground paste.When this comes to a boil, add rice rava, dal rava & grated coconut.
Mix everything well & boil it till the water is absorbed.Keep it aside & let it cool down for a few minutes.
Once cooled, make Kozakattai (elliptical balls) of the mixture.Arrange in idli plates and steam it for 10 to 15 minutes.Serve Kothamalli Kozhukattai with South Indian Coconut Chutney and Ginger Cardamom Chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sowpernica/Kothamalli_Corriander_Rice_Kozhukattai.jpg, 14
Ingredients: salt,amchur (dry mango powder),mustard seeds,red chilli powder,gram flour (besan),dry red chillies,onion,snake gourd (pudulangai) (preferably lengthwise),turmeric powder,chana dal (bengal gram dal),sunflower oil

Chichinda Ki Sabzi Recipe -Uttar Pradesh Style Snake Gourd Stir Fry, 2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,4 tablespoons Gram flour (besan) - roasted,1 Onion - finely chopped,500 grams Snake gourd (pudulangai) - chopped (preferably lengthwise),1/2 teaspoon Chana dal (Bengal Gram Dal),2 Dry Red Chillies,1 teaspoon Turmeric powder (Haldi),1 teaspoon Amchur (Dry Mango Powder), 30, Uttar Pradesh, To begin making Chichinda Ki Sabzi Recipe (Uttar Pradesh Style Snake Gourd Stir Fry), scrape the outer layer off the snake gourd, cut into into two and scoop out the inner seeds using a spoon.
Cut it into thin slices and keep aside.In a preheated pan dry roast the besan in a pan on medium heat till it imparts a nutty flavour and keep aside.Heat oil in the same pan, add the mustard seeds, chana dal, red chillies and let it splutter.Add the chopped onions and saute until translucent.Once the onions have turned translucent add the sliced snake gourd pieces, and mix well.Add the turmeric powder, red chilli powder, season with salt and let the snake gourd cook with the lid on.
This will take around 10 minutes.Once the snake gourds are cooked well, and the water is completely dried out, add in the roasted besan and stir well.Saute the mix on medium heat until the besan incorporates well with the cooked snake gourd.
This will take 10 minutes.Add in the amchoor powder to the Chichinda Ki Sabzi and mix to combine, turn off the heat.Serve the Chichinda Ki Sabzi Recipe, along with Kaddu Palak Roti Recipe (Pumpkin Spinach Flat Bread), Cauliflower Moong Dal Recipe, and Boondi Raita Recipe Spiced With Black Salt on sides., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/Chichinda_Ki_Sabzi_Recipe_Uttar_Pradesh_Style_Snake_Gourd_Stir_Fry-4.jpg, 11
Ingredients: pistachios,white chocolate,butter,condensed milk

White Chocolate Pistachio Bars Recipe | White Chocolate Pistachio Fudge, 1 cup White Chocolate,1/3 cup Condensed Milk,1 tablespoon Butter (unsalted),1/2 cup Pistachios - chopped, 62, Continental, To begin making White Chocolate Pistachio Bars Recipe | White Chocolate Pistachio Fudge, scrape in the chocolate in a microwave safe bowl.To this add in condensed milk and butter.Microwave it on medium for 1 minute, the chocolate will now start to melt.
With the help of a spatula, mix everything well.
If the chocolate is still chunky, melt in microwave for another 30 seconds.To the melted chocolate, now add in the chopped pistachios and mix well.Prepare a tin lined with parchment paper.Now pour the melted chocolate and refrigerate for an hour.
After refrigeration the chocolate would have set .With a serrated knife chop into any desired shapes or break into bars and serve White Chocolate Pistachio Bars Recipe | White Chocolate Pistachio Fudge as a dessert with hot coffee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/happytrioexplains-gmail.com/White_Chocolate_Pistachio_Bars__White_Chocolate_Pistachio_Fudge_1600.jpg, 4
Ingredients: tomato,salt,green chilli,coriander (dhania) leaves,chaat masala powder,sweet chutney (date tamarind),sev bhujia (you can sev),onion,lemon,cucumber,green chutney (coriander mint),green channa sprouts,pepper

Sookha Bhujia Bhel Recipe, 1/4 cup Green Channa Sprouts - optional of your choice,1 Green Chilli - finely chopped,2 tablespoons Coriander (Dhania) Leaves - finely chopped,1 tablespoon Green Chutney (Coriander & Mint),1/4 cup Cucumber - finely chopped,1/4 teaspoon Chaat Masala Powder,1 teaspoon Lemon juice,1/2 cup Tomatoes - finely chopped,2 cups Sev - Bhujia  (you can use any sev),2 tablespoons Sweet Chutney (Date & Tamarind),Salt and Pepper - to taste,1/2 cup Onions - finely chopped, 30, North Indian Recipes, To begin making the Sookha Bhujia Bhel Recipe, take a big bowl and add all the ingredients except bhujia sev and mix well.Just before serving add the crunchy bhujia sev, and give it a good stir.
It is ready to be served.Serve the Sookha Bhujia Bhel as an after school snack for kids with Papaya Banana Smoothie or Red Wine Sangria Cocktail Recipe as a party appetizer., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Sookha_Bhujia_Bhel_Recipe.jpg, 13
Ingredients: turmeric powder,salt,rye,ginger,potatoes boil,maida ( flour),celery,red chilli powder,curry leaves,onion,lemon,oil,coriander powder,coriander seeds,green chillies,green peas,garam masala powder

 Mixed Vegetable Samosa Recipe,  3 green chilies - finely chopped, oil - as per use, 1/2 tsp lemon juice, 1/2 cup green peas - boil Boil and chop, 5 curry leaves, 1/2 tsp turmeric powder, 1/4 cup onion - finely chopped, 1 tsp garam masala powder, 1/4 tsp celery, 1/4 tsp rye, 3 tablespoons oil, 1/4 tsp coriander seeds, 1 inch ginger - grated , salt - as per taste, 1/2 tsp red chilli powder, 1/2 tsp coriander powder, 4 potatoes - boil,2 cups maida (all purpose flour), 55, North Indian Recipes, To make Vegetable Samosa Recipe, first of all, add maida, salt, oil, celery and lemon juice in a large bowl and mix well.
Slowly add water and knead it well.
Keep it aside.
Now heat oil in a pan.
Add mustard seeds and let it splutter.
After tempering, add onion, green chillies, curry leaves, ginger, and cook till the onion becomes soft.
After the onion becomes soft, add red chili powder, coriander powder, turmeric powder, garam masala powder, salt and mix it well.
After 2 minutes add mashed potatoes, green peas, carrots and mix well.
Add green coriander, cook for 2 minutes and your masala is ready.
Now take balls of medium size and take a little thick bale.
Now cut it in half.
Now apply water on the corner and make a cone shape.
Now add samosa mixture and mix it on top.
Make all the samosas like this.
Now heat oil in a pan.
Add samosas to it one by one and cook till it turns golden brown.
Now put it on the kitchen towel so that more oil absorbs.
Serve.
Serve the vegetable samosa recipe with coriander mint chutney and masala tea for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Waagmi_Soni/mixed-vegetable-samosa.jpg, 17