anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,mustard seeds,fennel seeds (saunf),cloves garlic,black peppercorns,curry leaves,basa fish,lemon,turmeric powder,sunflower oil

Lemon Pepper Fish Recipe, Sunflower Oil,Salt - to taste,500 grams Basa fish - cut into pieces,1 teaspoon Mustard seeds,2 teaspoon Whole Black Peppercorns - crushed,1 teaspoon Fennel seeds (Saunf),1 Lemon juice,4 cloves Garlic - chopped,1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves, 30, Indian, To begin making the Lemon Pepper Fish Recipe, we will heat a kadai with oil.
Add mustard seeds and allow it crackle for few seconds.Add curry leaves and allow it to crackle for few seconds.
Add fennel seeds and saute for few seconds.After few seconds, add chopped garlic, green chilies and saute for few minutes till it softens.Add basa fish, sprinkle turmeric powder, crushed pepper, salt and saute till they all combine.Cook until the fish is done and serve hot.
Now add lemon juice on it and mix everything properly.Serve the Lemon Pepper Fish Recipe along with Peppery Mushroom Biryani, Palak Raita and salad by the side to make it a complete meal.
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Ingredients: salt,arhar dal (split toor dal),rice ( rice variety),mustard seeds,methi powder (fenugreek powder),asafoetida (hing),black peppercorns,water,rice (raw rice variety),curry leaves,white urad dal (split),curd,gingelly oil,cumin seeds (jeera),mor milagai (dried green chillies),chana dal (bengal gram dal),white urad dal

Iyengar Style Thavala Adai Recipe, 1 cup Rice - (boiled rice variety),3 teaspoons Gingelly oil,1/3 cup Chana dal (Bengal Gram Dal),Salt - to taste,1 teaspoon Mustard seeds,1 cup Curd (Dahi / Yogurt) - (sour),Water - as needed,1-1/2 teaspoons Chana dal (Bengal Gram Dal),1 cup Rice - (raw rice variety),Asafoetida (hing) - a pinch,1-1/2 teaspoons White Urad Dal (Split),4 Mor Milagai (Dried Green Chillies),1-1/2 teaspoons Cumin seeds (Jeera),1/3 cup White Urad Dal (Whole),1-1/2 teaspoons Whole Black Peppercorns,1 sprig Curry leaves,3 teaspoons Methi Powder (Fenugreek Powder),1/3 cup Arhar dal (Split Toor Dal), 180, Tamil Nadu, To prepare Iyengar Style Thavala Adai Recipe, dry grind all the ingredients under "For Thavala Adai powder" to a medium-fine powder.
Mix the thavala dosa powder with sour curd, water and salt to a dosa batter consistency.Take a pan and temper with gingelly oil in the following order hing, mustard (wait till it splutters), urad dhal, Bengal gram dhal, mor milagai and curry leaves.Once they are fried, transfer them to the dosa batter.Let this tempered thavala adai batter marinate for a minimum of 2 hours.After 2 hours, check the consistency of the batter and add water if necessary so that it would pour easily (dosa batter consistency.Take an appachetty pan (appam pan) and heat it.Add oil and pour the batter and make it like a dosa (or appam) shape.Cover it for about 2 minutes with a lid or till cooked on one side.Flip around and cook for another 2-3 minutes.Serve Iyengar Style Thavala Adai recipe for snack or breakfast with your choice of chutney and a sprinkle of paruppu podi.
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Ingredients: turmeric powder,salt,ginger,garam masala powder,mustard oil,fennel,garlic butter,mozzarella cheese,kashmiri red chilli,curd,garlic,onion,tomato boil,cheesehua pepper powder,coriander seeds,jackfruit

Stuffed Jackfruit Curry Recipe (Stuffed Jackfruit Curry),  2 tablespoons curd, 1 onion - finely chopped, 1 tablespoon garam masala powder, 50 grams cheese - finely chopped Hua Pepper Powder - Taste, 2 tomatoes - boil puree, 1 teaspoon turmeric powder, 1 big Teaspoon Kashmiri red chilli,250 grams jackfruit, mustard oil - according to use, 1/2 cup Mozzarella cheese - grated, Salt - Taste, 1 tablespoon coriander seeds, 5 garlic, 1 teaspoon fennel, 1/2 inch ginger, 1/2 cup mozzarella cheese - grated, 3 onions, 1 teaspoon garlic butter, 4 long, salt, 1 teaspoon mustard oil, 60, Indian, To make the stuffed jackfruit vegetable, first soak onions, garlic, ginger, coriander and long in a cup of water.
Remove the seeds of the jackfruit, and cook it in a pressure cooker with water until it comes to a city.
After cooking, drain the water and keep it to dry.
Cook this jackfruit in a pan with mustard oil.
In another pan, add garlic and fennel along with oil.
Now add onions and cook until golden.
Now add cottage cheese and cook it properly.
Our Bharma Masala is ready.
Now add this spice to jackfruit.
Sprinkle salt and pepper and stir well.
Heat oil in a pan and add onion.
Add the tomatoes after it becomes golden.
Cook well After cooking, grind it in a mixer grinder.
Add this mixture again into the coffee.
Now add red chili powder, garam masala powder, curd and cook for 5 to 6 minutes.
Add salt and salt well.
Once done, pour the gravy and jackfruit in a microwave safe bowl, garnish the mozzarella cheese and cook in the oven at 180 degree celcius for 10 to 15 minutes.
Serve steamed bitter gourd vegetables hot with lachcha paratha and kachumber salad for dinner ., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Kriti_Singhal/Stuffed_Jackfruit_Kathal_Curry.jpg, 16
Ingredients: yellow bell pepper (capsicum),cumin powder (jeera),pistachios,virgin olive oil,cranberries,onion,cardamom powder (elaichi),turmeric powder,apricots drieds,red bell pepper (capsicum),orange,orange juice squeezed,lemon,cinnamon powder (dalchini),water,lemon,ginger,dried figs,coriander (dhania) leaves,couscous israeli

Israeli Couscous Salad Recipe, 1 Onion - finely chopped,1 tablespoon Ginger - minced,1/4 teaspoon Turmeric powder (Haldi),1/2 cup Dried Figs - sliced,1/4 cup Lemon juice - freshly squeezed,1/4 teaspoon Cinnamon Powder (Dalchini),1/2 teaspoon Cumin powder (Jeera),1/2 cup Apricots - drieds,3 sprig Coriander (Dhania) Leaves - finely chopped,1 Yellow Bell Pepper (Capsicum) - diced,1 Red Bell pepper (Capsicum) - diced,1/4 cup Extra Virgin Olive Oil,1 tablespoon Honey,1 teaspoon Orange Zest (Rind),1/2 cup Cranberries,1-1/2 cups Couscous - Israeli,1 cup Pistachios - roasted,2 cup Water,1/4 teaspoon Cardamom Powder (Elaichi),1 teaspoon Lemon zest,1/4 cup Fresh orange juice - freshly squeezed, 35, Continental, To begin making Israeli Couscous Salad Recipe, place a saucepan on medium heat.
Add 2 cup water to it and bring it to boil.
Add turmeric powder to it and keep it boiling.Meanwhile place a pan on medium heat.
Add couscous and dry roast the couscous until golden brown.Once done add the couscous to the boiling water pan and mix well.
Let the couscous simmer on low heat for 10-15 minutes until all the water has been absorbed and the couscous is well cooked.
Turn off the heat.
Cover the pan and keep it aside for 10 minutes.After 10 minutes, using a fork, fluff the couscous evenly to ensure there are no lumps.To prepare the dressing for the salad, In a small mixing bowl, combine all the ingredients under 'for dressing' like cumin powder, coriander powder, lemon juice fresh orange juice, ginger, honey, olive oil and lemon zest .
Mix well to combine.Transfer the cooked couscous to a salad mixing bowl.
Add all the ingredients under'for salad' to the couscous.
Toss all the ingredients and give the salad a good mix.
Drizzle the salad dressing over it and mix well.
Add salt and pepper to taste and serve.Serve Israeli Couscous Salad Recipe with some warm soup like Roasted Cherry Tomato Soup Recipe, Lemongrass Tomato Corn Soup Recipe for a healthy weeknight dinner or lunch.
Israeli Couscous Salad Recipe is a great party food recipe as well., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Tarika_Rao/Israeili_Couscous_Salad_Recipe.jpg, 20
Ingredients: bananas,cardamom (elaichi) podsseeds,ghee,jaggery,water,baking soda,rice flour

Nei Appam Recipe Using Rice Flour, 1 teaspoon Baking soda,Ghee - as required,1/2 cup Water,1 cup Jaggery,5 Cardamom (Elaichi) Pods/Seeds,1 cup Rice flour,2 Ripe Bananas, 150, Kerala Recipes, To begin making the Nei Appam recipe, firstly take water and jaggery in a saucepan and boil it till the jaggery dissolves.Once the mixture comes to a rolling boil, switch off the flame.
Let it cool completely.Mash the bananas using a fork well.
Add this to the rice flour and give it a good mix.Add jaggery syrup, cardamom powder and baking soda and give it a good mix.
Cover it and let it rest for 2 hours.After 2 hours, mix the mixture using a spoon.
If it has thickened, add a little water to loosen the mixture.
The batter should be a thick batter but in pouring consistency.Heat the paniyaram pan on a flame that can heat it evenly.
Add 1/2 teaspoon of ghee into every slot.Add a tablespoon of batter into each slot.
Cover it and cook for 1/2 a minute or till it is golden and crisp.
But the centre should be still runny.Carefully using a spoon flip the appams.
Fry the other side till it turns golden in colour as well and crisp.
Serve hot with ghee.Flipping the appams when the centre is still runny will get nice round appams.
If the centre is cooked, then you get one side flat.Serve hot Nei Appams on it's own for breakfast or snacks as they are perfect to have while enjoying the rains this monsoon season.
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Ingredients: tomato,salt,tarragon,rosemary,spaghetti pasta,cloves garlic,virgin olive oil,red chilli flakes,sugar,coriander (dhania) leaves,onion,chicken breasts

Chicken Spaghetti in Tomato Basil Sauce Recipe, 1 teaspoon Sugar,100 grams Chicken breasts - cut into pieces,3 tablespoons Extra Virgin Olive Oil,3 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 teaspoon Tarragon,1 Onion - chopped,150 grams Spaghetti Pasta,1 teaspoon Red Chilli flakes,1 teaspoon Rosemary,5 Tomatoes - cut into half,4 cloves Garlic - chopped, 70, Italian Recipes, To begin making the Chicken Spaghetti in Tomato Basil Sauce Recipe, Wash the tomatoes and cut them into half, making sure the core and the stem are removed.Add the tomatoes in a blender and grind to form a smooth puree and keep it aside.
To Cook the pasta keep a saucepan filled with water over a medium heat.Drop in the Spaghetti pasta and a pinch of salt and leave it to boil.
Boil the pasta till it gets cooked until you get a biting consistency which is the al dente consistencyStrain the water from the cooked penne pasta and rinse it under cold water.
Drain all the water and drizzle olive oil over the pasta so it does not stick to each other.Heat a sauce pan with oil on medium flame, add garlic and onions, saute until they turn into a nice brown colour.
Now add tomato puree and allow it to boil.
Add sugar, red chilli flakes, dried rosemary, tarragon and basil leaves.When the sauce is reduced and the raw smell goes away, add chopped chicken pieces and saute them until they are done.
Add boiled spaghetti and coat the pasta well.
Serve the Chicken Spaghetti in Tomato Basil Sauce warm topped with coriander leavesServe the Chicken Spaghetti in Tomato Basil Sauce, along with Garlic Bread With Herb Butter Recipe, Mango Lemonade Recipe and finish on a sweet note by ending the meal with Rich Decadent Chocolate Souffle Recipe for a holiday meal.
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Ingredients: salt,bananas,sesame (gingelly) oil,milk full fat milk coconut milk vegans,water,cardamom powder (elaichi),sugar jaggery,coconut milk,rice flour

Paal Kozhukattai Recipe With Bananas - With Vegan Option, 1 cup Ripe Bananas - sliced for garnish,1 teaspoon Sesame (Gingelly) Oil,1/4 teaspoon Salt,1 cup Rice flour,1-1 1/2 cups Water,3 cups Milk - full fat milk or coconut milk for vegans,1/2 cup Coconut milk - thick,1 teaspoon Cardamom Powder (Elaichi),1 cup Coconut milk - thin,3/4 cup Sugar - or Jaggery, 55, South Indian Recipes, To begin making the Paal Kozhukattai Recipe With Bananas, let us start with preparing the rice dumplings.
In a small pot, bring 2 1/2 cups of water to boil.
Once the water starts boiling, add sesame oil and turn off the heat.In a bowl, add rice flour and salt.
Combine them together.
Add water slowly little by little and mix continuously to prepare the dough.
Knead the dough together to prepare a soft dough.Once the dough comes together, grease your palm with oil and roll small balls of dough .
I rolled the dough into small coin shaped ones as I preferred a different shape than the usual round ones.
Ensure the dough is covered with damp cloth all the time to prevent it from losing its moisture.
This also prevents the dough from cracking while cooking.Repeat the same with the entire dough and prepare small coins out of the dough.
Keep the rolled balls covered with damp cloth at all times.In a nonstick pan, add milk and bring it to boil.
Once the milk starts boiling, reduce the heat and add shaped rice balls into the milk.Cook the rice balls for about 5 minutes without stirring.
Ensure that you don’t stir the rice balls until they are cooked to avoid breaking the rice balls.The balls will float on the top once it has been cooked.Now, add thin coconut milk and cardamom powder to the pot and bring it to boil.Add sugar and give a stir.
Cook for few minutes until the sugar dissolves completely in the milk.Now, add thick coconut milk and turn off the heat.
Remove the Paal Kozhukattai  from the heat.
Ensure you don’t cook the Paal Kozhukattai after the addition of thick coconut milk.Serve warm or refrigerate for an hour before serving.
Paal Kozhukattai tastes delicious either warm or cold.Serve Paal Kozhukattai Recipe With Bananas as a dessert after a festive meal of Steamed Rice, Mixed Vegetable Sambar, Carrot Beans Thoran and Elai Vadam., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Paal_Kozhukattai.jpg, 9
Ingredients: salt,coriander (dhania) leaves,mustard seeds,jowar seeds,cloves garlic,curry leaves,cumin seeds (jeera),peanuts (moongphali),black urad dal,green chillies,sunflower oil

Maharashtrian Kalanyachi Bhakri Recipe With Groundnut Chutney, 8 cloves Garlic,2 tablespoon Sunflower Oil,1 cup Roasted Peanuts (Moongphali) - roasted,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,3 Green Chillies - chopped,Coriander (Dhania) Leaves - handful,250 grams Black Urad Dal (Whole),6 Curry leaves,1 kg Jowar Seeds,1 teaspoon Salt, 45, Maharashtrian Recipes, To begin making the Kalanyachi Bhakri- Chutney first, make the flour stock.Grind the jowar ,urad and salt to a fine powder.
This is usually done in the flour mill.To make the Kalna BhakriTake about 2 cups of the above flour.
Add water and knead to make a stiff pliable doug ball.Divide the dough into 4-5 parts and roll them into balls.Dust a working surface with some flour.Take 1 dough ball and flatten itin your palm.
Keep the rest covered with a kitchen towel.Pat the dough ball into a circle on the work surface to about 6-7 inches round (you should get a thin circle)Heat a heavy iron griddle.Carefully lift the bhakri and place on the hot griddle.Apply some water over the entire upper side of bahkri.Use a flat spatula and flip it.
Cook till brown spots appear on the bottom side of the bhakri (about 1 minute on high flame)Flip again and cook it directly on the flame till it ballons up or till it is well cooked.Repeat this for the rest of the dough balls.Serve hot with green groundnut chutney.For the green groundnut chutney:Grind together groundnuts,3-4 garlic cloves,coriander,green chillies and salt to a paste using some water.Heat oil in a panAdd the mustard seeds and once they splutter add the cumin seeds.Slice the rest of the garlic cloves and add them to the oil.Add the curry leaves and then the ground paste.Stir and fry it for about 3-4 minutes.Serve hot or cold with the Kalanyachi Bhakri Recipe.
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Ingredients: banana cubes,salt,mustard seeds,coconut,dry red chilli,curry leaves,onion,cumin seeds (jeera),turmeric powder,sunflower oil

Goan Raw Banana Sabzi Recipe, 3 Raw Banana - chopped to cubes,1 Dry Red Chilli,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Sunflower Oil,4 tablespoons Fresh coconut - grated,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 Onion - finely chopped,1 sprig Curry leaves, 20, Goan Recipes, To begin making Goan Raw Banana Sabzi Recipe, peel the skin of the plantains, chop them into cubes and keep it immersed in cold water in a bowl until further cooking.Heat oil in a pan, once the oil is hot, add the mustard seeds and let it splutter.Add the red chilli, curry leaves and let it crackle.
Add the onions and saute until it turns translucent.Drain the plantains and add it to the pan.
Saute.Add turmeric powder, salt, mix well and let the plantains cook with the lid closed for 5 minutes.
The plantains cook really fast.Now, pound the cumin and grated coconut using a pestle and mortar to a course mix and add it to the cooked plantains.Mix well and saute for another 5 minutes and switch off the heat.Serve the Goan Raw Banana Sabzi Recipe along with Phulka, Steamed Rice and Feijoada Recipe (Spicy Goan Black Eyed Peas Stew) for a rainy weeknight dinner.
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Ingredients: salt,cloves garlic,red chilli flakes,linguine pasta,black pepper powder,parmesan cheese,shrimps deveined,butter,dried oregano

Garlic Shrimp Linguine Pasta Recipe, 1/2 teaspoon Red Chilli flakes,4 cloves Garlic - minced,Salt - to taste,4 tablespoon Butter (unsalted),1/2 teaspoon Dried oregano,Black pepper powder - to taste,1/4 cup Parmesan cheese - freshly grated,200 grams Shrimps - peeled and deveined,2 cups Linguine Pasta, 30, Italian Recipes, To begin making the Garlic Shrimp Linguine Pasta recipe, Take a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Wash it under cold water to stop further cooking, drizzle some olive oil over it and coat the pasta well and keep aside.
Season shrimp with salt and pepper, to taste; set aside.Melt 2 tablespoons butter in a large skillet over medium high heat.
Add garlic, oregano, and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.Melt remaining butter in another skillet.
Stir in linguine and Parmesan for about 2 minutes.After 2 minutes, add in the shrimp and mix everything.
Serve hot.Serve Garlic Shrimp Linguine Pasta with Garlic Bread With Herb Butter Recipe, and Cream Of Mushroom & Spring Onion Soup Recipe for your weekend dinner with family.
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Ingredients: salt,orange,bananas,hung curd (greek yogurt),on top,blueberries,date syrup sweetener,strawberries,badam (almond),mint leaves (pudina),rice flour,kiwi,instant oats (oatmeal)

Healthy Fruit Pizza Recipe For Breakfast, 1 tablespoon Date syrup - or any sweetener (optional),1 Kiwi - sliced,Salt - to taste,1 cup Badam (Almond),2 tablespoons Rice flour,1 cup Instant Oats (Oatmeal),2 Strawberries - sliced,Blueberries,Honey - to drizzle on top (optional),4 Mint Leaves (Pudina),Orange - cut into segments,Hung Curd (Greek Yogurt) - as needed,2 Ripe Bananas, 30, Fusion, To begin making the Healthy Fruit Pizza For Breakfast recipe, firstly in a blender, add oats and almonds and blend it into a coarse flour.Add this to a mixing bowl along with rice flour and salt.
Now puree the bananas along with date syrup if using.Pour this mixture over the oats mixture and gently mix until combine by greasing your hands.The mixture will be wet, let it rest for 1 to 2 minutes and the oats will absorb excess moisture and it will all come together well.Line a large baking tray with with baking paper, grease your hands with oil and pat the dough on the paper with a thickness between 1/2 centimetre to 1 centimetre.Bake in a 180 degree preheated oven for about 12-15 minutes.Let it cool completely and peel the baking paper gently.
Now smear with greek yogurt and place the fruits - strawberries, kiwi, orange, blueberries, mint leaves on top, drizzle with honey if using and cut into slices.Serve Healthy Fruit Pizza For Breakfast on its own for a healthy and delicious breakfast along with a glass of Beetroot Juice Recipe With Cucumber & Pineapple or Homemade Pomegranate Juice with Ginger Recipe to cut down the heaviness while your eating., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Healthy_fruit_pizza_for_breakfast.jpg, 13
Ingredients: salt,ginger,ginger juliennes,water,cloves garlic,white urad dal (split),onion,green chillies ( per spice preference),cumin seeds (jeera),coriander powder,turmeric powder,cloves (laung),sunflower oil

Mash Ki Dal Khasgai Recipe (Dhaba Steel Urad Dal), Ginger - as required and juliennes,2 inch Ginger,8 Green Chillies - (adjust as per spice preference),1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),Water - as required,Salt - to taste,2 cloves Garlic - chopped,1 cup White Urad Dal (Split),6 Cloves (Laung),1 tablespoon Sunflower Oil,2 tablespoons Sunflower Oil,2 Onions - thinly sliced,1 teaspoons Cumin seeds (Jeera),1 Onion - thinly sliced, 55, North Indian Recipes, To begin making the Maash Ki Dal Khasgi recipe, rinse urid dal well, soak in enough water overnight.Next day, wash the dal well.
In a deep bottom pan, add 1 teaspoon oil and roast the soaked dal for about 3 minutes.
Then add enough hot warm along with some salt and cook the dal until it’s tender.
We want the dal to be firm and cooked.
If there is too much water in the dal, discard the excess water.
Turn off flame and keep the cooked dal aside.Now in a mortar and pestle crush ginger-garlic-green chilies well.Into a handi(or wok) add remaining oil.
Add sliced onions and cook until onions turn translucent.
Add the ground ginger-garlic-green chili paste and cook till the raw smell of the paste is gone.Add the spice powders, mix well.Add the cooked dal, give it a stir.
Check for seasoning and add salt as required.In another small pan, heat oil.
Add cumin seeds, let it splutter.
Then add sliced onions and garlic, fry until onions garlic turn brown.Once dal reaches the desired consistency turn off flame.
Add the tempering over the dal.
Garnish with coriander leaves and ginger juliennes.Serve Maash Ki Dal Khasgi along with hot Phulkas and Palak Raita for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Maash_Ki_Dal_Khasgi_.jpg, 13
Ingredients: black rice,sunflower oil ghee,asafoetida (hing),dry red chilli,curry leaves,white urad dal (split),dried neem flowers

Vempampoo Rice Recipe (Dried Neem Flowers Rice), 1 Dry Red Chilli,2 teaspoons Dried Neem Flowers,Sunflower Oil - or ghee as required,Few Curry leaves,1/3 teaspoon Asafoetida (hing),1/2 teaspoon White Urad Dal (Split),1 cup Black Rice - cooked, 370, South Indian Recipes, To begin making the Vepampoo Rice recipe, we will first cook the black rice.If you are cooking in electric rice cooker there is no need to soak this rice, however if you are cooking black rice in pressure cooker, you must soak for a minimum of 6 to 8 hours.Cook rice with the required water till the cooker releases atlas 6 whistles as black rice takes time to cook.The next step is to temper the black rice.
Heat oil or ghee in a heavy bottomed pan.
Once the oil is hot, add hing, red dry chilli, urad dal, dried neem flowers.
Add all of them together at one go.Once the neem flower is cooked, add the cooked black rice.
The indication of neem flower being cooked is urad dal becomes brownish in colour.Add salt, mix well and cook for 2 minutes and it is ready to be served.
Serve Vepampoo Rice along with Onion Tomato Cucumber Raita, Tadka Raita or any other raita of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Vepampoo_Rice_Dried_Neem_Flowers_Rice.jpg, 7