anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,rosemary,mixed herbs (dried),coriander (dhania) leaves,mozzarella cheese cubes,virgin olive oil,basil leaves,ginger garlic paste,onion,mutton,parsley leaves,black pepper powder,parmesan cheese,green chillies,dried oregano

Mozzarella & Parmesan Stuffed Meat Balls Recipe, 1/4 cup Coriander (Dhania) Leaves,1 teaspoon Ginger Garlic Paste,Salt - to taste,2 teaspoon Black pepper powder,1/2 teaspoon Dried oregano,1/2 teaspoon Black pepper powder,1/2 cup Parmesan cheese - grated,3/4 cup Parsley leaves,1/2 teaspoon Rosemary,1/2 cup Mozzarella cheese - cubes,1 Onion - chopped finely,1 teaspoon Extra Virgin Olive Oil,Extra Virgin Olive Oil - as required,2 Green Chillies - chopped,200 grams Mutton - minced,2 cups Homemade tomato puree,1/2 teaspoon Mixed Herbs (Dried),1/2 teaspoon Basil leaves, 50, Italian Recipes, To prepare Mozzarella & Parmesan Stuffed Meat Balls Recipe, firstly get ready with all the ingredients required.In a bowl, add minced mutton, salt, black pepper powder, chopped onion, green chillies, chopped cilantro, chopped parsley, ginger-garlic paste along with few drops of olive oil and make small balls.Add a cube of mozzarella cheese and grated parmesan cheese in each meatball and smoothen the surface to form round balls.Keep the meatballs in the refrigerator for an hour to firm up.Instruction for SauceTo prepare the tomato puree, first, make a cross slit at the base of tomatoes and boil them till they begin to leave their skin.
Making a cross slit eases helps to remove the tomato skin easily when they are piping hot.Grind the tomato pulp discarding their skin, in a mixer jar and the puree, is ready.Pre-heat the oven at 200 degree Celsius for 15 minutes.Meanwhile, in a pan, heat oil on medium flame.
Add all the sauce ingredients and bring it to a boil.Instruction for BakingIn the baking tray, pour half the amount of tomato sauce.Above the sauce, place the meatballs one by one.Place the tray in the oven for 15 minutes at 180 degree Celsius to bake.After 15 minutes, take the tray out, turn the meatballs to the other side and pour rest of the tomato sauce on them.Place some mozzarella cubes and parmesan cheese on top.Again place the baking tray in the oven to bake for 20 -25 minutes at 180 degree Celsius.After approximately 20 minutes, take the tray out and check if the meatballs have cooked properly from within.
If they are yet to be cooked, keep for another 5 minutes.The cheesy tangy and spicy Mozzarella & Parmesan Stuffed Meat Balls Recipe are ready to be served as snacks or main course with rice, Penne Pasta In Marinara Sauce Recipe or spaghetti of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anuja/Mozzarella_and_Parmesan_stuffed_meat_balls.jpg, 16
Ingredients: tomato,salt,garam masala powder,green chilli,rice,cardamom (elaichi) podsseeds,bay leaf (tej patta),methi leaves (fenugreek leaves),red chilli powder,cloves garlic,garlic,onion,cumin seeds (jeera),cinnamon stick (dalchini),sweet corn,coriander powder,turmeric powder,star anise,sunflower oil

Sweet Corn, Methi & Tomato Rice Recipe, 1 teaspoon Turmeric powder (Haldi),1 cup Sweet corn,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),2 teaspoons Garam masala powder,1 Cardamom (Elaichi) Pods/Seeds,2 cups Cooked rice,1 teaspoon Red Chilli powder,2 Onions - chopped,2 cups Methi Leaves (Fenugreek Leaves) - washed and chopped,1 Green Chilli - chopped,2 Tomatoes - chopped,1 Bay leaf (tej patta),1 inch Garlic - chopped,4 cloves Garlic - chopped,Sunflower Oil,2 teaspoons Coriander Powder (Dhania),1 Star anise, 45, North Indian Recipes, To Begin making the Sweet Corn, Methi & Tomato Rice Recipe, we will cook keep the rice cooked and ready.
To know how to cook the rice in a pressure cooker please click on the link to “ To Cook Rice in Pressure Cooker” and follow the procedure.Heat a kadai with enough oil, add all the whole spice mentioned in the list like, bay leaf, cumin seeds, cardamom pods, cinnamon stick and star anise.
Allow it to sizzle for few seconds.Add Onions, ginger and garlic and saute until they turn translucent.
Allow the onions to turn golden brown and then add chopped tomatoes.Sprinkle with little salt and saute until they turn mushy.
Add methi leaves and cook until the leaves wilt and turn bright green.
Add sweet corn and all the spice powders mentioned above (turmeric powder, coriander powder, garam masala powder, red chilli powder)Cook the masala for 10 minutes atleast and add the cooked rice.
Reduce the heat and toss the rice with the masala and check for salt.
Adjust the seasonings accordingly and mix well.
Once done switch off the heat and serve warm.Serve the Sweet Corn, Methi & Tomato Rice Recipe along with Raw Mango Raita, salad by the side to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Sweet_Corn_Methi__Tomato_Rice_Recipe.jpg, 19
Ingredients: wheat brown bread,cumin powder (jeera),salt,paneer,coriander (dhania) leaves,black pepper powder,potato (aloo),garam masala powder,sunflower oil

Paneer Bread Balls Recipe -Cottage Cheese & Bread Croquettes, Salt - as required,1/2 teaspoon Cumin powder (Jeera),2 Potatoes (Aloo) - boiled and mashed,Sunflower Oil - for cooking,1 teaspoon Garam masala powder,1/2 teaspoon Black pepper powder,4 Whole Wheat Brown Bread,250 grams Paneer (Homemade Cottage Cheese),4 sprig Coriander (Dhania) Leaves - finely chopped, 40, North Indian Recipes, To begin making the Paneer Bread Balls Recipe, get all the ingredients ready.
We will be using a Kuzhi Paniyaram Pan to make these Bread Rolls.
But you can use an air fryer as well to make it even more healthy with little oil.Soak the bread in milk or water and squeeze the excess liquids out.
In a large mixing bowl, add the paneer, potatoes, soaked bread and all the remaining ingredients except the oil.Combine all the ingredients well and knead well to make a dough like mixture.Check the salt and spices and adjust to suit your taste.
Shape them into small bite size balls and keep aside.Preheat a Kuzhi Paniyaram Pan on medium heat, add a little oil in each of the cavities.
Place the Paneer Bread Balls into the cavities and pan fry them by turning them around until golden brown and crisp on all sides.
Once done, remove them on an oil absorbent paper and then serve.Serve Paneer Bread Balls it as an appetizer along with a A Greek Yogurt Dip or  Green Chutney  and some Masala Chai and your friends are family are sure to like it., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Paneer_Bread_Balls__Cottage_Cheese_Bread_Balls_original.jpg, 9
Ingredients: rice,ghee,raisins ghee,milk,jaggery

Sandah Guri Recipe (Assamese Roasted Rice Flour Porridge), 2 tablespoons Raisins - roasted in ghee,3-1/2 tablespoons Jaggery - grated,2 cups Milk - boiled,1 cup Rice - soaked for 2 hours,2 teaspoons Ghee - (adjust), 165, Assamese, To prepare Sandah Guri Recipe (Assamese Roasted Rice Flour Porridge), wash and soak rice for a minimum of 2 hours.
Drain water and spread the rice on a kitchen towel or clean cloth to soak the excess water.Change the kitchen towel and rub well till the moisture gets absorbed.
Do this a couple of times till the rice is nicely dry.
(doing less of this will increase the time taken to roast.
You can also dry it under sun)Heat a nonstick kadai/shallow frying pan and dry roast rice over medium heat but stirring constantly.Roast till the rice is crisp and brownish in color.
Keep aside to cool.In a grinder jar, add the roasted and cooled rice to grind to a coarse flour.
Collect the flour in an airtight jar and keep in a cool dry place for later use.
Take 2-3 tablespoons of flour in a bowl and add milk or well whisked curd and stir well.
Add sugar or grated jaggery and again mix still it dissolves well.
Add some ghee on top and garnish with some fried raisins.
You can also drizzle some melted jaggery on top.Serve Sandah Guri Recipe (Assamese Roasted Rice Flour Porridge) warm or cold as per your choice, for breakfast with almond flavoured milk.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Sandah_Guri__Assamese_Roasted_Rice_Flour_Porridge_.jpg, 5
Ingredients: salt,ghee,milk,water,sugar,flour (maida) dust,ghee the parathas,flour (maida)

Warqi Paratha Recipe, Water - as required,3/4 cup Ghee,1/3 cup Ghee - melted,Salt - to taste,1 cup Milk,2 teaspoons Sugar,4 cups All Purpose Flour (Maida),Ghee - to shallow fry the parathas,All Purpose Flour (Maida) - to dust, 145, North Indian Recipes, To begin making the Warqi Paratha Recipe, we need to make the dough first.
In a mixing bowl, combine the all purpose flour along with the salt, sugar, ghee and milk.Mix well.
To bring the dough together use just enough water and make the warqi dough ball, kneading well.
Once you have a nice smooth warqi dough ball, cover with a wet muslin cloth and set aside for 30 minutes.
After 30 minutes, place the warqi dough on a work surface and flatten the entire dough with your palms, dust some flour over the dough on both sides and begin to now flatten it with the rolling pin.
Once you have a nice big rectangular shaped flattened dough, generously spread melted brush on the surface using a pastry brush.
Now sprinkle some flour over it.
We need to now fold the warqi dough.
To do this, fold one end of the dough to the centre of the dough and yet brush ghee and sprinkle flour over it.
Now fold the other side of the dough over lapping over the first fold to get one vertical rectangle.
Once again brush ghee and sprinkle flour and fold into a square.
Generously, dust with flour, transfer to a plate and allow it to rest in the refrigerator for 20 minutes.
Now repeat the process twice,  from scratch by rolling this square dough into a rectangular dough sheet and fold like we did earlier, with layers of ghee and flour.
Refrigerate the paratha after each folding process.
Now roll out to medium thickness, by dusting it with flour, and cut using a cookie cutter or a cake ring.
To cut the warqi parathas, dip the ring in the flour and  place over the flattened dough applying pressure.
Preheat an iron tawa on medium- high heat.
Rest the cut warqi parathas in the fridge for about 20 minutes.
Place the warqi on preheated tawa.Cook the warqi for a minute on each side and then drizzle ghee generously and you will be able to see the layers from the edges.
Now remove the warqi paratha from the tawa and transfer it on a paper towel, hold the warqi paratha in your palms and lightly crush it to see the layers.
Serve Warqi Paratha along with Shahi Paneer Recipe, Creamy Dal Makhani Recipe, Pudina Pyaz Kachumber Salad Recipe - Mint & Onion Salad, Kashmiri Pulao Recipe - Pulao Spiced With Saffron, Whole Spices & Nuts, Coriander Tadka Raita Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Articles/Chakori_Warqui_Recipe_Flaky_Paratha_5_1600.jpg, 8
Ingredients: salt,black pepper powder ground,button mushrooms,eggs,spinach leaves (palak),butter

Spinach Mushroom Scrambled Eggs Recipe, 1 cup Button mushrooms - thinly sliced,5 Whole Eggs,Salt - to taste,1 1/2 teaspoon Butter,1/2 teaspoon Black pepper powder - freshly ground,1 cup Spinach Leaves (Palak) - chopped, 25, Continental, To begin with, the Spinach Mushroom Scrambled Egg first, in a small bowl whisk eggs, salt, and pepper together and keep asideIn a wide non-stick pan, add butter.
Once the butter melts, add sliced mushrooms and saute it.
Cook and stir for about 4 minutes or until tender.Add spinach to mushrooms.
Cook and stir until it is wilted.Simmer the flame and add egg mixture.
Cook until the eggs are cooked and form a layer.
Stir together.Stir in cheese if you like cheesy texture in the eggs.Your Spinach Mushroom Scrambled Eggs is ready to be served.
serve it with some toast.Serve the protein rich Spinach Mushroom Scrambled Eggs with Whole Wheat Rosemary Focaccia Bread Recipe on the side and a glass of Carrot Pineapple Orange Juice Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Spinach_Mushroom_Scrambled_Eggs.jpg, 6
Ingredients: salt,curd buttermilk,green chilli,sunflower oil roast,coconut,coriander (dhania) leaves,water,carrot,onion,cumin seeds (jeera),sooji (semolina rava),gingeror,curry leaves curry leaves

Rava Rotti Recipe (Karnataka Style Semolina Flat Bread), Water - as required,1/4 cup Curd (Dahi / Yogurt) - (Sour) or buttermilk,Salt - to taste,Curry leaves - few curry leaves,1 teaspoon Cumin seeds (Jeera),1 inch Ginger - finely chopped or grated,1 Onion - finely chopped,Coriander (Dhania) Leaves - handful,Sunflower Oil - to roast,3 tablespoon Fresh coconut - grated,2 cups Sooji (Semolina/ Rava),1 Carrot (Gajjar) - grated (optional),2 Green Chilli - finely chopped, 60, Coastal Karnataka, To prepare Rava Rotti Recipe (Karnataka Style Semolina Flat Bread), get prep with all the ingredients, chopping and grating.Add onion, coconut, green chilli, ginger, coriander, Curry leaves, cumin seeds and salt in a wide mixing bowl.
Mix it nicely by crushing onions with your hands for few minutes.
This brings out more flavor from all ingredients.Add rava and sour curd to it.Add water and mix it nicely to form a moist dough.
Let rava dough rest for 10- 15 minutes.
This will help rava to fluff up a bit and also you will observe that rava would have taken in all the liquids and the dough would have thickened.Add some water or curd to loosen the dough.
Make the dough thicker than idli batter but a little watery to work, than chapati dough.
The dough should be easy to spread / pat with hands.Keep a Tawa on the flame.
Sprinkle few drops of oil on the tava and spread all over the pan.Grease a plastic sheet / aluminum foil / parchment paper /banana leaf /wet muslin cloth.Take a large lemon sized dough and pat it evenly with your hands to a thin rotti.
Wet your hands in between with water to ease the patting.Heat the griddle.
When it is hot, put the sheet with dough on the griddle to transfer the rotti to the hot griddle.
After a few seconds, remove the sheet carefully from the tawa such that the rotti remains n the tawa and the flat bread is intact and not torn.
Do it steadily and take care not to burn the sheet/cloth used to make the rotti.Cook rotti on a medium heat.
Pour a few drops of oil all over the rotti.
Cover and cook till one side becomes slightly brown in color.Then take out lid, flip the rotti and continue cooking for about a minute or so until the rotti becomes crispy on both sides.Rava rotti is ready to be served with Coconut Chutney, Chutney Podi and Butter to top it up.
Enjoy them as your hearty weekday breakfast / Snack / Dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha_Kalluraya/Rava_Rotti_original1.jpg, 13
Ingredients: tomato,salt,baking powder,pizza pasta sauce,mozzarella cheese,virgin olive oil,curd,onion,black olives,green bell pepper (capsicum),flour (maida)

No Yeast Thin Crust Veggie Pizza Recipe, 12 Black olives - sliced,2 tablespoon Homemade Pizza And Pasta Sauce,1/4 teaspoon Salt,3/4 cup All Purpose Flour (Maida),1-1/2 tablespoon Curd (Dahi / Yogurt),3 Tomato - sliced,1/2 cup Mozzarella cheese,8 Green Bell Pepper (Capsicum) - sliced,1/4 teaspoon Extra Virgin Olive Oil,1/4 teaspoon Baking powder,1-1/2 tablespoon Extra Virgin Olive Oil,8 Onion - sliced, 70, Italian Recipes, To begin making the No Yeast Thin Crust Veggie Pizza recipe, firstly get all the ingredients handy.Take a large bowl, add all purpose flour, salt, yogurt, baking powder, oil and mix well with your hands for 2 minutes.Now with the lukewarm water make a soft dough.
Cover and keep it aside for 30 minutes.Preheat oven to 200 degrees Celcius (400 degrees Fahrenheit) for about 10 minutes.Meanwhile, place the dough ball on the greased baking tray.
Flatten it to circular shape 1/3 inch thick.Spread a teaspoon or two of olive oil on the pizza base.Now spread Del Monte pizza sauce evenly on the base.Place onion, tomato and black olives.
Now sprinkle mozzarella cheese over it.Bake the pizza for 12-15 mins or until done.
Take out the pizza from the oven and serve hot.Treat this No Yeast Thin Crust Veggie Pizza recipe with Aglio Olio Pasta and Homemade Apple Pie for your weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/June-07/No_Yeast_Thin_Crust_Veggie_Pizza_Recipe-1.jpg, 11
Ingredients: tomato,turmeric powder,salt,ginger,coriander leaves,ghee,masoor dal (split),cinnamon,peanuts,onion,bay leaf break take,lemon,green chillies,cumin seeds,garam masala powder

 Masoor Moong Phali Ki Dal Recipe,  1 inch cinnamon - chopped, coriander leaves - little, 1 tsp lemon juice, 1 onion - finely chopped, 1 tsp turmeric powder, 1 tsp garam masala powder, 1/2 cup peanuts, 1 bay leaf - break Take,3/4 cup masoor dal (split), salt - as per taste, 1/2 tsp cumin seeds, 2 green chillies - straight cut, 1 inch ginger - grated, 1 tomato - finely chopped, 1 tsp ghee, 45, North Indian Recipes, To make Masoor Peanut Dal Recipe, prepare all the ingredients first.
Now heat the oil in the pressure cooker.
Add ginger, onion and cook till the onion becomes soft.
Now add tomatoes, green chilli bay leaves, masoor dal, peanuts, turmeric powder, garam masala powder, salt and mix.2-1 / 2 cups of water, mix and close the cooker.
Cook till 2 city comes and then cook for 4 to 5 minutes on low flame.
Turn off the gas and let the pressure drain automatically.
Now heat ghee in a tempering pan.
Add cumin seeds, cinnamon and cook for 10 seconds.
Transfer the lentils from the cooker into a serving bowl.
Add tempering, lemon juice and mix on top.
Garnish with green coriander and serve.
Serve Masoor Peanut Dal Recipe with green onion and potato dry vegetable, tomato onion with tadka raita and phulka for a day meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Masoor_Moong_Phali_Ki_Dal_Recipe_Masoor_Dal_With_Peanuts_Recipe.jpg, 15
Ingredients: tomato,salt,coriander (dhania) leaves,save,macaroni pasta,tamarind chutney,chaat masala powder,red chilli powder,green chutney,peanuts baked,onion,lemon,sweet corn

 Macaroni Chaat,  1 onion - finely chopped, 1 tablespoon tamarind chutney, 1 tablespoon green chutney,1 cup macaroni - pasta, 1/2 teaspoon red chili powder, 2 tablespoons peanuts - baked, 1/4 Teaspoon chaat masala powder, save - thin, green coriander - chop, salt - as per taste, lemon juice - as per taste, 1/2 cup sweet corn - steam, 1 tomato - finely chopped, 30, Fusion, To make macaroni chat, firstly put macaroni in a big bowl.
Add onion, tomato, sweet corn, coriander, fried peanuts, tamarind chutney, green chutney, chaat masala powder, red chili powder, lemon juice and salt.
Mix well.
Check salt and other spices.
Mix and take out in a bowl.
Garnish with a serving and serve.
Serve the macaroni chaat with masala tea for your evening breakfast or give your bachon to a snack with a smoothie., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Macaroni_chaat_recipe.jpg, 13
Ingredients: mint leaves (pudina) (you can also basilcoriander),salt,hung curd (greek yogurt),ginger,puffed grains jowar,beetroot (raw par),green moong sprouts,black peppercorns,red radish +couple,carrot,cumin seeds (jeera),peanuts (moongphali),sunflower seeds (or other seeds choice)

Savoury Yogurt Parfait Recipe, Mint Leaves (Pudina) - chopped (you can also use basil/coriander),1/4 cup Puffed Grains - Roasted jowar,4 tablespoons Green Moong Sprouts,Salt - to taste,2 teaspoon Whole Black Peppercorns - crushed,1 Beetroot - peeled and finely chopped (raw or parboiled),1-2 tablespoons Sunflower seeds - (or any other seeds of choice),2 teaspoon Cumin seeds (Jeera) - roasted  and crushed,1-1/2 cups Hung Curd (Greek Yogurt),2 tablespoons Roasted Peanuts (Moongphali),1/2 teaspoon Ginger - grated,1 Carrot (Gajjar) - peeled and finely chopped,1-2 Red Radish - chopped +couple of slices for garnish, 20, Continental, To begin making the Savoury Yogurt Parfait Recipe, first whisk together the yogurt with the herbs, cumin, pepper, ginger and salt (or any other seasoning you might want to use)Place half of the chopped vegetables at the bottom of a glass.Spread about a tablespoon of the yogurt over it.Spread half of the peanuts, chana, sprouts over the yogurt.Again spoon over a tablespoon or two of the yogurt.Add the popped grains and seeds next.Spoon over more yogurt.Garnish with sunflower seeds, mint leaves, and sliced radish.Repeat this with the rest of the ingredients in another glass.Serve Savoury Yogurt Parfait Recipe for breakfast with your favorite Masala tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Savoury_yogurt_parfait.jpg, 13
Ingredients: red bell pepper (capsicum),ginger,chicken breasts bless skinless,but normal can be used),rice (white brown),soy sauce,cloves garlic,water,sunflower oil greasing the pan,broccoli,brown sugar (demerara sugar),black pepper powder,red chilli sauce,corn flour dissolved cold water

Teriyaki Chicken Recipe, 2 tablespoons Brown Sugar (Demerara Sugar),2 cups Red Bell pepper (Capsicum) - chopped,3 Chicken breasts - boneless and skinless,1 tablespoon Corn flour - dissolved in 1 tablespoon cold water,Rice - cooked as required (white or brown),1/4 cup Soy sauce,1 tablespoon Sunflower Oil - + little extra for greasing the pan,1/2 cup Honey - (I used raw honey but normal honey can be used),3 cloves Garlic - minced or grated,Broccoli - cut into small florets,1/2 cup Chilled water,1 teaspoon Ginger - grated,1 tablespoon Red Chilli sauce,1 teaspoon Black pepper powder, 55, Japanese, To begin making the Teriyaki Chicken recipe, clean the chicken well and pat them dry.Brush a baking pan with some oil and arrange these chicken breasts on top.In a saucepan combine, brown sugar,  honey, soy sauce, hot sauce, garlic, ginger, black pepper powder and water on medium heat.
Mix well and let it boil on medium high heat.Once it boils,switch the heat to low and add corn starch paste.
Mix well.
You will see the sauce getting thickened instantly.
Turn off the heat and keep the pan aside.
Pour half of the sauce over chicken breasts.Cover the pan with aluminium foil and bake at 400 degree Fahrenheit preheated oven for 25 minutes.In the meantime, fry the veggies - bell peppers and broccoli with a tablespoon of oil in a pan.
Sprinkle some pepper powder while frying.Cover and let them fry on medium heat for 7 to 8 minutes.
Keep them aside.Once the chicken is baked, remove the baking pan out.You will see some juices released from chicken after they are baked.
You can either use it in your one pot meal for extra taste, or refrigerate it and can use it for making soup.Let it stand for a few minutes and then cut the breasts into thick strips either vertically or horizontally.Now take a ladle full of rice and place it in the bowl.
Add some cooked veggies on top and finally, place baked teriyaki chicken pieces on top.
Drizzle some of the remaining sauce on top.Serve Teriyaki Chicken with Chicken Yakisoba Recipe - Japanese Noodles for a weeknight dinner with a glass of Red Wine Sangria Cocktail ., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Nadkarni/Teriyaki_Chicken.jpg, 14