anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,red bell pepper (capsicum),red chillies,ginger,chicken stock chicken stock cube water,corn flour dissolved,bok choy heads,rice vinegar,soy sauce,sesame (gingelly) oil,sugar,garlic,pepper,button mushrooms,sherry white wine,sesame seeds (til seeds),chicken breasts skinless bless,sunflower oil

Ginger Sesame Chicken With Bok Choy And Mushrooms Recipe, 200 grams Chicken breasts - skinless and boneless ,1 Garlic - minced,3 tablespoons Soy sauce,1 tablespoon Sugar,Salt and Pepper - as required,1 Red Bell pepper (Capsicum) - cut into 3/4 inch pieces,1/2 teaspoon Fresh Red chillies - crushed,3 tablespoons Sunflower Oil,200 grams Button mushrooms - thickly sliced,2 Bok Choy - heads,1/2 cup Chicken stock - chicken stock cube + water,1/2 teaspoon Rice Vinegar,Sesame seeds (Til seeds) - Roasted,1/2 teaspoon Sesame (Gingelly) Oil,2 tablespoons Ginger - finely chopped,1 tablespoon Sherry - or white wine,1 teaspoon Corn flour - dissolved in 1 tablespoon water, 40, Chinese, To begin making the Ginger Sesame Chicken With Bok Choy And Mushrooms recipe, cut boneless chicken into cubes and set aside.Wash heads of Bok Choy and split it into half.
Cut the root part crosswise into squares.Wash and chop Mushrooms in slices and Red Bell Pepper in small squares.In a heavy bottomed pan, add some vegetable oil and saute onion till they release their water and become a little brown.Remove them on a plate lined with a tissue, so that excess oil is soaked.Now add little more oil to the same pan and add Red bell Pepper and Bok Choy.
Stir Fry till they have cooked but still retain their crisp character.Also remove them on the plate with a tissue to absorb the extra oil.Repeat the same with cubed chicken.
Stir Fry in the same pan by adding little oil.
Season it with Salt and Pepper.In a saucepan add some chicken broth or if you are using broth cubes, add water and broth cube.
Bring it to a boil and then turn the flame off.In the same sauce pan add Sheer or white wine, soya sauce and sugar.Also add rice vinegar, Cornstarch dissolved in water and sesame oil.Also add red chilli fakes to the sauce pan and mix till everything is dissolved.In a pan add oil and saute minced garlic and ginger for a minute and then add all the stir fried veggies and chicken.
Mix well.Add the sauce and let it simmer till it has reduced and thickened a little bit.Transfer to a bowl, sprinkle some roasted sesame seeds and serve hot.Serve Ginger Sesame Chicken With Bok Choy And Mushrooms along with hot Steamed Rice or Spicy Schezuan Vegetarian Noodles for a perfect weekend dinner and end with a Caramel Custard Recipe (Pressure Cooker method).., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anshu_Pande/GingerSesame_Chicken_with_Bok_Choy_and_Mushrooms.jpg, 18
Ingredients: salt,coconut,rice water,mustard seeds,drumstick,curd,curry leaves,coriander (dhania) seeds,dry red chillies,cumin seeds (jeera),coconut oil,turmeric powder

Murungakkai Mor Kuzhambu Recipe-Drumstick Buttermilk Curry, 1 sprig Curry leaves - roughly torn,1/2 teaspoon Turmeric powder (Haldi),1 Drumstick - cut into 1 inch,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/2 cup Fresh coconut - grated,1 teaspoon Mustard seeds,1 teaspoon Rice - soaked in warm water,2 Dry Red Chillies,1/2 cup Curd (Dahi / Yogurt),1 teaspoon Coconut Oil,1 teaspoon Coriander (Dhania) Seeds - roasted, 30, Tamil Nadu, To begin making the Murungakkai Mor Kuzhambu Recipe, first steam the drumstick in the pressure cooker, adding 2 tablespoons water.
Cook until you hear two whistles and turn off the heat.
Release the pressure immediately so the green color remains and the drumsticks do not over cook, keep aside.Grind the coconut, raw rice, cumin seeds, coriander seeds and red chillies into a smooth paste.
Add a little warm water to help it grind well.Add the yogurt, the coconut mixture and the cooked drumstick into a sauce pan and bring it to a brisk boil and turn off the heat.
For the seasoning, heat oil in a tadka pan over medium heat.
Add the mustard seeds and allow it to crackle.
Stir in the curry leaves and turn off the heat.Pour the seasoning over the Murungakkai Mor Kuzhambu and serve.Serve the Murungakkai Mor Kuzhambu Recipe along with Chepakizhangu Roast and steamed rice to enjoy you afternoon Lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Murungakkai_Mor_Kuzhambu_Recipe_Drumstick_Buttermilk_Curry_Recipe.jpg, 12
Ingredients: tomato,salt,elephant yam (suransenairatalu),ginger,dhansak masala,jaggery,raisins,green peas (matar),baby potatoes quatered,carrot,cloves garlic,red chilli powder,onion,vinegar,dates,turmeric powder,green chillies,sunflower oil

Parsi Style Lagan Sara Istew Recipe - Rich Sweet Assorted Vegetable Curry, 1 teaspoon Turmeric powder (Haldi),Sunflower Oil - for cooking,Salt - to taste,100 grams Elephant yam (Suran/Senai/Ratalu) - peeled and diced,1 inch Ginger - finely chopped,1 Carrot (Gajjar) - peeled and diced,1 teaspoon Red Chilli powder,1 Onion - chopped,5 Baby Potatoes - quatered,4 Dates - chopped,2 cloves Garlic - finely chopped,2 Green Chillies - chopped,1 tablespoon Raisins,1 tablespoon Jaggery,1/4 cup Vinegar,1/4 cup Green peas (Matar),2 tablespoon Dhansak masala,1/4 cup Tomato - chopped, 60, Parsi Recipes, To begin by making the Parsi Style Lagan Sarai Istew Recipe in a pressure cooker add carrots, baby potatoes and elephant yam with 1 cup water and salt for about 1 whistle.
Set aside to release the pressure naturally.
In a small bowl soak the raisins and jaggery in vinegar.
Keep it aside to rest.
Next is to heat a small shallow pan, add oil, saute the onions and tomato with little salt, cook until the tomatoes turn soft.
Let it cool, and blend into a smooth paste in a hand blender.
Heat a heavy bottomed pan with oil, saute the vegetables that have been cooked first till it becomes crisp little.
Remove the vegetables and in the same oil add the ginger, garlic, and chillies.Add in the blended paste along with turmeric powder, red chilli powder, dhansak masala powder and add the soaked raisins and dates along with the vinegar and jaggery.
Check for the seasoning.
 Finally, add in the vegetables along with the peas and add 1 cup water and reduce the heat.
Cook it over low heat for about 10 minutes till the vegetables are well cooked.
Once done Garnish Parsi Style Lagan Sara Istew with chopped coriander leaves and serve.Serve the Parsi Style Lagan Sara Istew Recipe with Whole Wheat Lachha Paratha Recipe and Beetroot, Carrot & Cucumber Salad With Peanuts for a wholesome dinner meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-24/Parsi_Style_Lagan_Sara_Stew_Recipe_Mixed_Vegetable_Sabzi-1.jpg, 18
Ingredients: salt,soybeans (whole soya dal),spinach,ghee,green peas (matar),water,carrot,ragi flour (finger millet nagli),coriander (dhania) leaves,black pepper powder

Arunachal Pradesh Zan Recipe - Finger Millet Porridge with Vegetables Recipe, 1 sprig Coriander (Dhania) Leaves - chopped,1/4 cup Green peas (Matar) - optional,1 1/2 cup Water,1 Carrot (Gajjar) - sliced diagonally,4 tablespoons Ragi Flour (Finger Millet/ Nagli),1 cup Spinach,Salt - as per taste,1 tablespoon Ghee,1/4 cup Soybeans (Whole Soya dal) - boiled,1 teaspoon Black pepper powder, 20, North East India Recipes, We begin making the Arunachal Pradesh Zan Recipe (Finger Millet Porridge with Vegetables Recipe) roast the millet flour with a tablespoon of ghee in a kadai and set aside.
Dissolve millet flour in little water and cook until it becomes semi thick paste.Saute the vegetable separately in a flat tawa with little oil, saute the carrot first so that it get cooked and then add in the spinach.
Keep it aside.
You can also blanch the vegetables in water with salt till it becomes tender and then add it to the ragi porridge.
Take about one and half cup of water in vessel and bring it to a boil.
Add this millet flour paste and mix it.
At this point add the vegetables and seasoning like salt, pepper and herbs.
Keep whisking it till you get your desired consistency.
Serve it hot with by sprinkling some fermented cheese or just plain as well.
Serve the Arunachal Pradesh Zan Recipe (Finger Millet Porridge with Vegetables Recipe) as a healthy breakfast with Cantaloupe (Melon) Juice Recipe to have a satisfying breakfast.-, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/20-march/Arunacha_pradesh_style_Zan_and_Rongpu_Takeng_recipe-2.jpg, 10
Ingredients: salt,water,cloves garlic,curd,green chickpeas,cumin seeds (jeera),green chillies,sunflower oil

Green Chana Chutney (Green Chickpea Chutney) Recipe, Water - as required,Salt - to taste,1/2 tablespoon Cumin seeds (Jeera),1 cup Fresh green chickpeas - or frozen,2 tablespoons Curd (Dahi / Yogurt),3 Green Chillies - adjustable,Sunflower Oil - as required,6 cloves Garlic, 15, Rajasthani, To begin making the Green Chana Chutney recipe, take a grinder jar and add green chana, green chillies, garlic, water and salt.
Grind the mixture in a paste.Take out the paste in a bowl.
Next, heat a pan and add the required oil.Once oil is hot, add cumin seeds.
Let it crackle.Next, add curd and keep stirring.
After a minute, add the green chana paste and let it cook for another 2 minutes.After 2 minutes, switch off the stove and the chutney is ready to serve.Serve Green Chana Chutney as a side dish along with your meal of Panchmel Dal, Boondi Raita and Phulkas., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Fresh_Green_Chana_Chutney.jpg, 8
Ingredients: salt,tamarind water,mustard seeds,asafoetida (hing),jaggery,mango the skin,curry leaves,dry red chillies,turmeric powder,sambar powder,sunflower oil

Pacha Manga Pachadi Recipe - Raw Mango Pachadi, 1/2 teaspoon Sambar Powder,2 Mango (Raw) - cut into big chunks with the skin,1/2 teaspoon Mustard seeds,Sunflower Oil - for cooking,2 Dry Red Chillies,1/2 teaspoon Salt,1 tablespoon Jaggery,1/4 cup Tamarind Water,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves, 35, Tamil Nadu, To begin making the Pacha Manga Pachadi Recipe, start by boiling the raw mango in tamarind water, jaggery, and turmeric powder in a saucepan over a medium heat.Boil till the raw mango becomes soft & cooked, once that is done add in the sambar powder, salt and give it a stir.Leave the Pacha Manga Pachadi to boil till it thickens up.
Once it thickens, turn off the heat.In a tempering pan, add oil and place over medium heat; once it is hot add in mustard seeds allow it to crackle.Once it crackles, add curry leaves, sprinkle the hing and add in the dry red chillies, saute till the aroma is released and then pour it over the Pacha Manga Pachadi.Check the taste and adjust the salt and spices accordingly.
Serve the Pacha Manga Pachadi along with steamed rice, Mixed Vegetable Sambar Recipe and Kurukku Kaalan Recipe for south indian lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/June-07/Manga_Pachadi_Recipe_Sweet_and_Spicy_Raw_Mango_Chutney-3_1600.jpg, 11
Ingredients: virgin olive oil brushing,salt,wheat flour,confectirs sugar,raisins,water,dry yeast,sugar,cinnamon powder (dalchini)

Whole Wheat Eggless Cinnamon & Raisin Swirl Bread Recipe, 1 tablespoon Sugar,1/2 cup Raisins - handful,1-1/2 cups Whole Wheat Flour,1/2 cup Lukewarm Water,1/2 tablespoon Active dry yeast,2 tablespoon Cinnamon Powder (Dalchini),4 tablespoon Confectioners sugar,1/2 teaspoon Salt,Extra Virgin Olive Oil - for brushing, 90, Continental, To prepare Whole Wheat, Eggless Cinnamon & Raisin Swirl Bread Recipe, firstly get prep with all the ingredients.
In luke warm water, add yeast and sugar, and give a quick stir with a fork and keep aside for 10 mins to activate the mixture.Meanwhile, sift flour and keep aside.Once the yeast is activated, add it in the flour.
Knead to make a smooth and soft dough.
Brush a teaspoon of olive oil on the dough and keep aside in a large greased bowl.Cover the bowl with a cling foil or a moist kitchen towel.
Allow it to rest and double its size for one and half hours.While the dough is resting, mix powdered sugar, cinnamon powder, and raisins with a fork and leave aside.Grease and dust a Loaf pan and keep aside.When the dough doubles its initial size after one and half hours, transfer it on the clean whole wheat flour dusted kitchen platform and deflate it by punching.
Knead by sprinkling salt for another 5-6 minutes.To shape the bread, dust the platform well and roll out the dough with a rolling pin to make a broad flat base.Cut the rolled part into two equal halves and spread the sugar, raisin and cinnamon mix all over both the halves, evenly.
Reserve about a tablespoon of the cinnamon-raisin-sugar mixture to sprinkle on top.To fold, take the first half and start folding it inwards first and then outwards like a Japanese hand Fan, or you can say the same way as we make folds for Lachcha Paratha.Similarly fold the other half as well.Join the first ends of both the folded dough and shape it taking the two lined dough criss-cross or two liner braid.
Make sure the dough passes well through the gap within each other.It’s absolutely okay even if the twists are uneven.
But twists are important for the texture and aeration.Place the dough on the baking tray, brush a little olive oil and allow it to rest again for 30 minutes.
Cover the tray with a moist kitchen towel.Preheat the Oven at 180 degree Celsius for 10-12 minutes.Now sprinkle cinnamon-raisin-sugar mixture on the top of the risen dough.Bake the Whole Wheat, Eggless Cinnamon & Raisin Swirl Bread Recipe for about 30-35 minutes.Serve warm slices of Whole Wheat Eggless Cinnamon & Raisin Swirl Bread Recipe  with Masala Chai and Phool Makhana for a healthy evening snack.
It can be served cooled to room temperature also., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/WHOLE_WHEAT_EGGLESS_CINNAMON__RAISIN_SWIRL_BREAD.jpg, 9
Ingredients: tomato,coriander (dhania) leaves,black peppercorns,cloves garlic,onion,cumin seeds (jeera),turmeric powder,green chillies,salt,cardamom (elaichi) podsseeds,basmati rice mins,mint leaves (pudina),star anise,red chilli powder,water,curd,lemon,eggs,ginger,bay leaves (tej patta),ghee,cinnamon stick (dalchini),ghee,oil

Egg Pulao Recipe, 1 cup Tomato - finely sliced,Water - as required,3 tablespoon Ghee - or oil,1 teaspoon Red Chilli powder,1/4 cup Mint Leaves (Pudina) - chopped,1 tablespoon Ghee,6 Cardamom (Elaichi) Pods/Seeds,2 inch Ginger,8 Whole Black Peppercorns,Salt - to taste,1 Star anise,4 Green Chillies,2 Bay leaves (tej patta),1-1/2 teaspoon Cumin seeds (Jeera),3 cups Basmati rice - soaked for 45 mins,12 Whole Eggs - hard-boiled,2 inch Cinnamon Stick (Dalchini),1 Lemon juice,12 cloves Garlic,1/4 teaspoon Whole Black Peppercorns - freshly crushed,1/4 cup Coriander (Dhania) Leaves - chopped,1/2 teaspoon Turmeric powder (Haldi),1 cup Onions - finely sliced,3/4 cup Curd (Dahi / Yogurt) - whisked well,3 Green Chillies - slit, 70, Indian, To begin making the Egg Pulao recipe, we will firstly fry the eggs.
In a pan, heat 1 tablespoon of ghee and add the boiled eggs.Add red chilli powder and toss well.
Add freshly cracked pepper and fry until eggs are slightly brown and a little crisp.
Keep them aside.The next step is to make the pulao.
Take another deep bottom pan or handi, heat ghee or oil.Add cumin seeds, green cardamom, cinnamon, black peppercorns, star anise and fry them for few seconds till the cumin seeds crackle.Meanwhile, add green chilli, garlic and ginger in a grinder and make a paste.Once the cumin seeds crackle, add the ground coarse paste of green chili, garlic, ginger and saute for a minute.Add onions and fry until it just starts picking up the golden color.
Do not over-fry the onions.Add sliced tomatoes, slit green chilies and cook until the tomatoes are mushy.
Add turmeric and mix everything properly.After 2 minutes, add in the whisked yogurt and stir until the yogurt is well combined with the spices.Add salt, chopped mint, lemon juice and coriander leaves.
Cook for half a minute.Add soaked and drained rice and gently mix it.
Give a slight slit to the fried eggs and add it along with the water.
Bring it to a boil and cook until 80% of the water dries up.Cover and simmer until done.
(Approximately for 15 to 20 mins)Gently fluff up the rice using a fork.
Cover, let it rest for few minutes and Egg Pulao is ready to be served.
Serve Egg Pulao along with Burani Raita, Beetroot Raita or any other Raita of your choice and a roasted papad for your everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Egg_Pulao.jpg, 24
Ingredients: salt,wheat flour,cumin powder (jeera),asafoetida (hing),fennel seeds (saunf),mustard seeds,methi leaves (fenugreek leaves),ajwain (carom seeds),red chilli powder,sugar,lemon,cumin seeds (jeera),turmeric powder,sesame seeds (til seeds),sunflower oil

Methi Muthiya (Wheat Flour And Fenugreek Dumplings) Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Sesame seeds (Til seeds),1 teaspoon Cumin powder (Jeera),Sunflower Oil - for deep frying,Salt - to taste,2 cups Methi Leaves (Fenugreek Leaves) - washed and roughly chopped,1 teaspoon Cumin seeds (Jeera),1-1/2 cups Whole Wheat Flour,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 teaspoon Ajwain (Carom seeds),2 teaspoon Fennel seeds (Saunf),1/2 teaspoon Asafoetida (hing),1/2 teaspoon Sugar,1/2 teaspoon Lemon juice,2 tablespoon Sunflower Oil,2 teaspoon Sunflower Oil, 50, Indian, To begin making the Methi Muthiyas, firstly add all the ingredients under ‘Muthiya dough’ in a mixing bowl.Add some water and mix till everything just comes together.
Do not knead the dough too much.Pinch small lime sized balls from the dough.
Using the palm of your hands shape them into small elongated dumplings.For Fried Muthiyas:Heat oil in a deep fry pan and deep fry the dumplings on medium heat till they turn golden brown in colour.Drain them on a kitchen towel to absorb the extra oil and serve them hot.For Steamed Muthiyas:Lightly oil a strainer or steaming bowl and steam the Dumplings for about 12-15 minutes or till a knife inserted comes out clean.In a flat non-stick pan heat the oil.
Add the mustards seeds and once they crackle add the cumin and fennel seeds.Add the steamed dumplings and fry till they turn a light golden colour.Serve Methi Muthiya with Dhaniya Pudina Chutney or Gujarati Kadhi., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Methi_Muthiya_Wheat_flour_and_Fenugreek_dumplings.jpg, 15
Ingredients: tomato,salt,cheese,green chilli,basil leaves ground paste,spinach,milk,cloves garlic,garlic,eggs only,sweet corn,pepper,sunflower oil

High Protein Spinach Basil & Cheese Omelette Recipe, 3-4 Garlic - sliced,Sunflower Oil - for cooking,2 tablespoons Cheese - grated,1 Tomato - sliced,2 tablespoon Milk,Salt and Pepper - to taste,2 cloves Garlic - finely chopped,2 Whole Egg - whites only,20 grams Spinach - sliced,1/4 cup Sweet corn,1 sprig Basil leaves - ground into a paste,2 Green Chilli - finely chopped, 40, French, To begin making the High Protein Spinach Basil & Cheese Omelette Recipe , first prep all the ingredients and keep it ready.Whisk the egg whites along with salt, pepper and milk, keep aside.Heat oil in a skillet, add garlic, green chilli, spinach and sweet corn and slightly saute it for 3 minutes until the spinach has softened and all the moisture has evaporated.In a small shallow pan add the beaten egg, season it with salt and pepper.
poke holes onto the omelette.Then add the filling onto one side of the omelette, cover and cook for 5 minutes till it is well done Once done, fold the omelette and serve warm.Serve the High Protein Spinach Basil & Cheese Omelette Recipe along with toasted bread and a glass of  breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-6/High_Protien_Spinach_Basil_and_Cheese_Omlette_Recipe-1.jpg, 13
Ingredients: salt,paprika powder,coriander (dhania) leaves,virgin olive oil,coriander (dhania) seeds,garlic,lemon,lemon,chicken breasts

Mexican Lime Chicken Recipe, 1 teaspoons Lemon zest,1 tablespoon Coriander (Dhania) Seeds - crushed,5 tablespoons Extra Virgin Olive Oil,Salt - to taste,1 teaspoon Paprika powder,2 tablespoons Coriander (Dhania) Leaves - chopped,4 Chicken breasts - pieces,4 tablespoons Lemon juice,1 tablespoon Garlic, 100, Mexican, To begin making the Mexican Lime Chicken recipe, firstly clean, wash the chicken breasts, make 1 inch slits and keep aside.In a large mixing bowl, combine olive oil, lime juice, lime zest, garlic paste, coriander seeds, salt to taste, paprika, cilantro.
Add chicken breasts and marinate for minimum 1 hour in the refrigerator.Heat a grill pan on the stove top and add spray/brush some oil.
Place the marinated chicken on it and grill from both sides till the chicken is cooked soft and juicy.Transfer the grilled/roasted chicken on a serving platter and serve with a dash of lime juice all over.Serve Mexican Lime Chicken along with some Baked Mexican Rice for a perfect weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/MEXICAN_LIME_CHICKEN.jpg, 9
Ingredients: coconut,jaggery,rice ground,cardamom powder (elaichi),ghee,oil

Andhra Style Cucumbers / Caramel Undalu Recipe (Rice Flour Chochonuth Fritters), Ghee - or oil for cooking,1/4 cup Jaggery,1/2 cup Fresh coconut,1 teaspoon Cardamom Powder (Elaichi),1 cup Rice - soaked overnight and ground, 160, Andhra, To begin making the Andhra Style Paakundalu by soaking the rice in water for overnight.
Add rice and little bit of water and grind it into a smooth batter.
Keep it aside.Heat a sauce pan with jaggery, allow the jaggery to melt and add the cardamom powder and freshly grated coconut and mix well.Add this into the rice batter and mix.
You can add little water to create thick batter to pour it into a kuzhi paniyaram pan.Heat a paniyaram pan, add ghee or oil in each depression and pour some batter into it.
Cook the Sweet Paniyarams till they turn light brown from one side, then flip each paniyaram using a skewer and cook them the other side.
Add ghee or oil as needed.Once cooked and they light brown from both sides, transfer them to a plate and serve hot.Serve the Andhra Style Paakundalu along with kesari bath or Carrot Badam Kheer Recipe to enjoy your festive mood in a joyous way with your friends and family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Andhra_Style_Paakundalu_Pakam_Undalu_Recipe_Rice_flour_Coconut_Fritters_.jpg, 6