anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,cumin powder (jeera),ginger,khoya (mawa),amchur (dry mango powder),red chilli powder,cloves garlic,gram flour (sattu ka atta),coriander (dhania) leaves,sugar,onion,rajma (large kidney beans),coriander powder,green chillies,garam masala powder,sunflower oil

Velvet Rajma Kebab Recipe, 1 teaspoon Sugar,Sunflower Oil,250 grams Rajma (Large Kidney Beans) - cooked until soft,2 teaspoons Coriander Powder (Dhania),1 teaspoon Garam masala powder,1 tablespoon Roasted Gram Flour (Sattu Ka Atta),1 inch Ginger - grated,1 teaspoon Red Chilli powder,2 Onions - finely chopped,4 Green Chillies - finely chopped,3 tablespoons Khoya (Mawa) - grated,Salt,3 cloves Garlic - finely chopped,1 sprig Coriander (Dhania) Leaves - finely chopped,2 teaspoons Cumin powder (Jeera) - roasted,1 teaspoon Amchur (Dry Mango Powder), 55, North Indian Recipes, To begin making the Makhmali Rajma Kebab Recipe, drain all the excess water from the cooked rajma.
Mash the cooked rajma, until almost smooth.
Add all the ingredients, except khoya and oil, and mix well to form a kebab dough.
Check the salt and spices and adjust to suit your taste.Divide the dough into 15 equal parts (or as per preference) and shape it into rounds and slightly flattened the Rajma Kebab.Preheat a skillet on medium heat, place the Makhmali Rajma Kebabs on the skillet, drizzle some oil over the kebabs and cook until browned and crisp on both sides.
Once browned and crisp, reduce heat to minimum and sprinkle little khoya on each of the kebas.After a few minutes, the khoya will begin to melt; at this stage take the Kebas out carefully and place them on the serving platter.
The Makhmali Rajma Kebab are extremely soft, so you need to be careful when taking them out of the skillet.
Serve the Makhmali Rajma Kebab with onion salad and lime wedges.
Sprinkle some grated khoya for garnish and serve hot as an appetizer for parties, along with dips like Red Picante Salsa Recipe or desi Dhaniya Pudina Chutney., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Priyadarshini_Chatterjee/Makhmali_Rajma_Kofta.jpg, 16
Ingredients: gond (edible gum),badam (almond),jaggery powder,ghee

Goondh Paani Recipe - Sweet Gum Tree Almond Drink Recipe, 1 teaspoon Ghee,2 tablespoon Gond (Edible Gum),2 tablespoon Jaggery - powder,5 Badam (Almond) - sliced, 30, North Indian Recipes, We begin making the Goondh Paani Recipe ( Sweet Gum Tree Almond Drink Recipe) by heating ghee in a Flat nonstick pan and frying the gum tree for about 10 minutes.Fry until the gum tree becomes opaque and increases in size.Then later slowly add 1 cup water along with jaggery and keep mixing until the Gumtree slowly dissolves in water.Once water thickens add the sliced almonds and give it a stir.Your Gondh Paani (Sweet Gum Tree Almond Drink) is ready to be served hot.
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Ingredients: yellow bell pepper (capsicum),fish sauce,red bell pepper (capsicum),ginger,rice noodles (flat),thai basil leaves,cloves garlic,soy sauce,baby corn,spring onion (bulb greens),sriracha sauce,brown sugar (demerara sugar),green bell pepper (capsicum)

Drunken Noodles Recipe - Pad Kee Mao, 1/2 cup Baby corn - cut into diamonds,1 tablespoon Sriracha sauce,200 grams Rice Noodles (Flat),1/4 cup Green Bell Pepper (Capsicum) - cut into diamonds,1/4 cup Thai basil leaves - roughly torn,1/3 cup Spring Onion (Bulb & Greens),1 inch Ginger - finely chopped,1 tablespoon Soy sauce,1 tablespoon Fish sauce,6 cloves Garlic - finely chopped,1/2 tablespoon Brown Sugar (Demerara Sugar),1/2 tablespoon Honey,1/4 cup Red Bell pepper (Capsicum) - cut into diamonds,1/4 cup Yellow Bell Pepper (Capsicum) - cut into diamonds, 35, Thai, To begin making the Drunken Noodles Recipe, we will first boil the flat noodles.
Heat a saucepan with 2 cups of water, a pinch of salt and a few drops of oil, on high heat.
Once the oil comes to a rolling boil, reduce the flame to medium-high and add the flat noodles into it.
Allow it to cook for a couple of minutes, just about about soft, ensuring it does not get over cooked.
Turn off the flame and drain off the excess water using a colander.
Hold the colander under running water to cut off the heat and stop the cooking process of the noodlesOnce the water is completely drained off, transfer the rice noodles to a bowl, grease your hands with cooking oil and run it through the noodles, to avoid the noodles sticking to each other.
To make Drunken noodle sauce In a mixing bowl, combine the brown sugar, honey, soy sauce, fish sauce and sriracha sauce.
To this add a tablespoon of hot water, mix well and set aside.
Getting ahead with Drunken Noodles Recipe; heat a wok with oil on medium flame, once the oil is hot add in the ginger and garlic and saute for about 30 seconds.
Into the wok add the onions and cook for about a minutes.
To the onions, add the red, green and yellow bell peppers along with the baby corn and stir fry on high heat until the vegetables are cooked, yet are crunchy when we bite into them.
At this stage add in the salt and the boiled rice noodles, and give the Drunken Noodles a good mix.
Finally add in the the Drunken noodle sauce and toss well for 3 to 4 minutes on high heat.Turn off the flame and transfer the Drunken Noodles to a serving bowl and serve hot.Serve Drunken Noodles Recipe along with Thai Basil Chicken Recipe-Pad Krapow Gai or Sweet And Spicy Thai Style Paneer Recipe for a simple weekend meal followed by a dessert of Tender Coconut Ice Cream Recipe, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Drunken_Noodles_Recipe_With_Vegetables_-2_1600.jpg, 13
Ingredients: salt,basil leaves,cloves garlic,virgin olive oil,black peppercorns,sun dried tomato drain the excess oil,parmigiano reggsiano cheese,badam (almond)

Sundried Tomato Pesto Recipe, 1 sprig Basil leaves - roughly chopped,2 tablespoons Badam (Almond) - roasted,Salt - to taste,2 cloves Garlic - finely chopped,1 tablespoon Whole Black Peppercorns,2 tablespoons Parmigiano reggiano cheese - grated,100 grams Sun Dried Tomatoes - drain the excess oil,1/4 cup Extra Virgin Olive Oil, 10, Thai, To begin making the Sundried Tomato Pesto recipe; all you have to do is get all the ingredients together and put them into your blender and make a smooth paste.Keep adding a little olive oil at a time if the paste if too firm to grind.
If your sundried tomatoes are too firm, then its a good idea to soak it in a little warm water for about 15 minutes, then grind it to make a pesto.Since we have added cheese its a good idea to refrigerate the pesto and it will stay for a couple of months.You can use the Sundried Tomato Pesto in a variety of ways; as a spread on sandwiches, into curries or pastas or even to make some delicious appetizers like eggplant rolls.
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Ingredients: baking powder,wheat flour,salt,carrot,baking soda,curd,sunflower oil (sunflower oil),badam (almond),vanilla,caster sugar

Eggless Carrot Muffins Recipe, 1 cup Curd (Dahi / Yogurt),3/4 cup Caster Sugar,1/2 teaspoon Baking powder,1 teaspoon Vanilla Extract,Salt - a pinch,1-1/4 cup Whole Wheat Flour,1/2 teaspoon Baking soda,3/4 cup Carrot (Gajjar) - grated,1/4 cup Sunflower Oil - (sunflower oil),3 tablespoon Badam (Almond) - chopped, 30, Continental, To prepare making Eggless Carrot Muffins Recipe, wash, peel and grate the carrot and keep aside.
Grease or line the muffin tray.
Preheat the oven at 180 degree Celsius for 10 minutes.
Sift whole wheat flour, baking soda, baking powder and salt together.In a bowl take curd and add sugar to it.
Whisk until the sugar dissolves.
To it add oil and mix well.Next, add the sifted dry ingredients little by little too the wet ingredients and gently fold.
Add grated Carrot to this batter and mix lightly.
Do not over beat.Mix the chopped Almonds with some dry flour and add it to the batter.In the end, add the Vanilla extract.
Give it a quick stir.Fill in the muffin liners to 3/4 max.
Tap the muffin tray gently 2-3 times to remove the trapped air bubbles.
Bake the muffins in the preheated oven for 18-20 minutes or until the tester toothpick comes out clean.
If otherwise, bake for other 2-3 minutes.Once done, carefully remove the muffins and allow them to cool on the wire rack.Serve Vegan Eggless Carrot Muffins Recipe during tea time with masala chai or your favorite spiced tea with Fresh Fruit Bowl Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poonampagar-gmail.com/Eggless_Butterless_Carrot_Muffins_edited.jpg, 10
Ingredients: salt,black salt,ginger,karela (bitter gourd pavakkai),lemon,black pepper powder,mint leaves (pudina),turmeric powder

Bitter Gourd Juice Recipe - Karela Juice, 1/2 teaspoon Turmeric powder (Haldi),1 pinch Salt,Mint Leaves (Pudina) - few,1/2 teaspoon Black Salt (Kala Namak),1 Ginger,2 teaspoons Lemon juice,2 Karela (Bitter Gourd/ Pavakkai) - deseeded,Honey - to taste (optional),Black pepper powder - a pinch, 25, Indian, To begin making the Bitter Gourd Juice Recipe - Karela Juice, get all the ingredients ready.When you cut the bitter gourd to make the juice, do not remove the skin, as the skin has the maximum benefits and is full of nutrients.
If the seeds are tender enough then you don't have to remove the seeds as well.Place the bitter gourd and ginger into the Juicer and extract the juice out.
The first juice that comes out is very concentrated, so add some water into the juicer and squeeze out the juice from the remaining pulp.
Pour the juice into a jar, add all the remaining ingredients including lemon juice, turmeric powder, black salt, honey, salt, black pepper powder, mint leaves and give it a good stir.
Check the concentration and add water to adjust.
Check the salt and flavor levels and adjust as required.Serve the Bitter Gourd Juice Recipe - Karela Juice immediately for maximum benefits to health and build immunity., https://www.archanaskitchen.com/images/archanaskitchen/World_Beverages/Bitter_Gourd_Juice_Recipe_Karela_Juice_Recipe-5.jpg, 8
Ingredients: butter grilling,wheat brown bread,red bell pepper (capsicum),salt,red chilli flakes,carrot,classic mayonnaise (with eggs),pepper,instant oats (oatmeal),dried oregano

Oats Carrot Bell Peppers Mayo Sandwich Recipe, 1 Carrot (Gajjar) - grated,2 tablespoon Classic Mayonnaise (With Egg),1 teaspoon Red Chilli flakes,1 teaspoon Dried oregano,Salt and Pepper - to taste,1 Red Bell pepper (Capsicum) - chopped finely,4 tablespoon Butter - for grilling,1/2 cup Instant Oats (Oatmeal),8 Whole Wheat Brown Bread, 35, Continental, To begin making the Oats Carrot Bell Peppers Mayo Sandwich Recipe, firstly mix all ingredients for the coleslaw salad including carrot, red bell pepper, instant oats, mayonnnaise, red chilli flakes, dried oregano, salt and pepper.
Check for seasoning according to your palate.Now to grill the bread, take a tablespoon of the filling and place it over one slice bread and spread it evenly.
Take one more slice and cover it.Heat a sandwich maker, add half a tablespoon of butter and place the sandwich and then spread half a tablespoon of butter over the bread and grill the bread till it is crispy and golden brown.
Serve the Oats Carrot Bell Peppers Mayo Sandwich Recipe along with Papaya Banana Smoothie Recipe and Indian Spicy Masala Cookie Recipe (Khara Biscuit) for your tea parties.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Oats_Carrot_Bell_Peppers_Mayo_Sandwich_Recipe.jpg, 10
Ingredients: salt,white pepper powder,bay leaf (tej patta),ghee,coriander (dhania) leaves,red chilli powder,ginger garlic paste,curd,dry red chillies,badam (almond),chicken,poppy seeds,onion paste ( needed),cinnamon stick (dalchini),cardamom powder (elaichi),cumin seeds (jeera),turmeric powder,cloves (laung)

Murg Badami Recipe - Chicken In Almond Gravy, 1 cup Curd (Dahi / Yogurt),4 Dry Red Chillies,1/2 teaspoon Turmeric powder (Haldi),1-1/2 tablespoons Ginger Garlic Paste,Salt - to taste,1 kg Chicken,30 Badam (Almond) - blanched,4 tablespoon Poppy seeds - soaked,1/4 teaspoon Cumin seeds (Jeera),4 tablespoons Ghee,2 Onions - chopped roughly & made to paste (4 tablespoons needed),6 Cloves (Laung),2 Cinnamon Stick (Dalchini),1 teaspoon White pepper powder,1 Bay leaf (tej patta),Coriander (Dhania) Leaves - for garnishing,1 tablespoon Fresh cream - (optional),2 teaspoons Red Chilli powder,1 tablespoon Cardamom Powder (Elaichi), 95, North Indian Recipes, To prepare Murg Badami Recipe, get prep with all the ingredients needed.Put the cleaned chicken into a large bowl, add curd, ginger, garlic paste, half of the red chili powder, salt and turmeric powder.
Mix well and keep aside for 1/2  hour to marinate.Peel the blanched almonds.
Finely slice 5 almonds & reserve them to garnish.In a wide thick bottomed pan, dry roast cloves, white peppercorns, red chillies, cinnamon, cumin seeds, cool and grind to a fine powder.In a mixer, grind together soaked poppy seeds and blanched almonds, make a smooth, fine paste.Heat ghee in a heavy bottom pan and add onion paste.
Saute till lightly browned and the raw smell disappears.Add bay leaf and marinated chicken, remaining red chili powder and ground powder, mix well, turn the heat to simmer, cover and cook for 5 minutes.Add ground almond mixture and a glass of water, cover and cook for 10 minutes.Add cream, mix well, switch off the gas.
Garnish with almonds slivers and coriander.Serve Murg Badami Recipe with Lachha Paratha Recipe, and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/hema/Murg_Badami_original1.jpg, 18
Ingredients: salt,mustard seeds,banana stem buttermilk,asafoetida (hing),dry red chilli,curry leaves,white urad dal (split),dry red chillies,tamarind,turmeric powder,kasuri methi (dried fenugreek leaves),sunflower oil

Tamil Nadu Style Vazha Thandu Thogayal Recipe (Banana Stem Chutney Recipe), 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1 Dry Red Chilli,3 Dry Red Chillies,Salt - to taste,Sunflower Oil - for cooking,2 Banana Stem - cut into cubes and soaked in buttermilk,1 teaspoon Mustard seeds,10 grams Tamarind,1/2 teaspoon Asafoetida (hing),1 sprig Curry leaves - roughly chopped,1 sprig Curry leaves,2 tablespoon Kasuri Methi (Dried Fenugreek Leaves), 40, Tamil Nadu, We begin making the Tamil Nadu Style Vazha Thandu Thogayal Recipe (Banana Stem Chutney Recipe) by pressure cooking the banana stem in a pressure cooker with turmeric powders and salt for just whistle.Release the pressure naturally.Heat a heavy bottomed pan with oil, splutter mustard seeds, urad dal, curry leaves,dry red chillies and  add the cooked banana stem, add the rest of the ingredients and give it a stir fry.Once it is done, let it cool down and grind it into a smooth paste using a mixer.
Keep it aside or serve it in a bowl.In order to make the seasoning, heat oil in a small skillet, temper the mustard seeds, urad dal, curry leaves, hing, and dry red chili and drizzle it on the chutney and serve.Serve the Tamil Nadu Style Vazha Thandu Thogayal Recipe (Banana Stem Chutney Recipe) along with Dosa to enjoy your breakfast meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Tamil_Nadu_Style_Vazha_Thandu_Thogayal_Recipe_Banana_Stem_Chutney_Recipe.jpg, 12
Ingredients: salt,cloves garlic,dry red chillies,cumin seeds (jeera),peanuts (moongphali),tamarind,sunflower oil

Peanut Garlic Chutney Powder Recipe, 1 Cup Roasted Peanuts (Moongphali),Salt - to taste,1/2 Tablespoon Cumin seeds (Jeera),1 teaspoon Sunflower Oil,1/2 Tablespoon Tamarind,15 cloves Garlic,1 Cup Dry Red Chillies, 35, South Indian Recipes, To make Peanut Garlic Chutney Powder Recipe, dry roast peanuts and remove skin.
Keep it aside.Heat the kadai, add a spoon of oil and roast red chillies till they turn a little dark colour.
Keep them aside.In the same kadai, roast cumin seeds and tamarind.
Need not add oil to it.Allow them to cool.In a blender jar, combine red chillies, cumin seeds and tamarind.
Grind them to make a coarse powder.Add salt, peanuts and again grind them.Lastly, add garlic cloves and press whip or pulse button in the mixer jar.Store this powder in an air tight container.This powder lasts for 15 days to one month.Serve Peanut Garlic Chutney Powder Recipe with steamed rice and sambar or smear a layer of ghee and sprinkle Peanut Garlic Chutney Powder and roll up Rajasthani Kaddu Aur Aloo Ki Sabzi Recipe in a tawa paratha., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sailajaangara-gmail.com/Peanut_Powder_Recipe.jpg, 7
Ingredients: salt,cumin powder (jeera),chaat masala powder,red chilli powder,gram flour (besan),curd,soda,black pepper powder,flour (maida),dates length ways

Khajur And Pakora Raita Recipe - Dates Pakora Raita, 1 cup Curd (Dahi / Yogurt),1 teaspoon Black pepper powder,1 teaspoon Cumin powder (Jeera),2 tablespoons All Purpose Flour (Maida),Salt - to taste,1/2 cup Gram flour (besan),6 Dates - deseeded and cut length ways,1 pinch Cooking soda,1 teaspoon Chaat Masala Powder,Red Chilli powder - to sprinkle, 25, Sindhi, To begin making the Khajur And Pakora Raita Recipe, let’s make the pakoris first for the raita.In a mixing bowl, combine besan, maida, salt, using water make a thick batter which is of dropping consistency.Heat a paniyaram pan on medium heat, add a little oil in each one of the cavities, once the pan is steaming hot, drop a tablespoon of pakora batter in the cavities.Cook for 3-4 minutes on one side, flip over and cook on the other side.
Once cooked, remove them from the pan and drop them directly in a bowl of hot water.
Alternatively, you can also fry the pakoras in oil in a kadai.
Drain the pakoras and set aside.The next step is to make the raita.
In a mixing bowl, combine the yogurt, cumin powder, pepper powder, chaat masala and salt.
Whisk the mixture with 1/4 cup of water.Finally, add in the dates and the drained pakoras.
Garnish with a sprinkle of red chili powder.Serve this Khajur And Pakora Raita Recipe with Mande Roti Recipe and Aloo Beetroot and Baby Corn Mixed Sabzi Recipe for a weekday meal with your family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Khajur_Pakori_Raita_Recipe_.jpg, 10
Ingredients: tomato,salt,ginger,rice,cardamom (elaichi) podsseeds,ghee,methi leaves (fenugreek leaves),red chilli powder,cloves garlic,onion,cinnamon stick (dalchini),coriander powder,cloves (laung),garam masala powder

Tomato Methi Rice Recipe, 4 cloves Garlic,4 cups Rice - cooked,1 teaspoon Garam masala powder,Salt - to taste,3 Tomatoes - finely chopped,1 teaspoon Red Chilli powder,1 inch Ginger,1 Cinnamon Stick (Dalchini),2 teaspoon Coriander Powder (Dhania),1 Cardamom (Elaichi) Pods/Seeds,2 cups Methi Leaves (Fenugreek Leaves) - roughly chopped,2 Cloves (Laung),2 tablespoons Ghee,1 Onion - thinly sliced, 30, Indian, To begin making the Tomato Methi Rice Recipe, cook the rice to a fluffy consistency using an open pan or pressure cooker method and keep aside.Heat ghee in a wok/kadhai on medium flame, add the cinnamon stick, cloves and cardamom and let it release its aroma into the ghee.Add the sliced onion and saute until it turns translucent.Roughly pound the ginger and garlic cloves using a mortar and pestle and add it to the pan.
Cook until the raw smell goes away.Add the tomatoes and saute until the tomatoes are soft and well cookedAdd the red chilli, coriander and garam masala powder, and saute until the ghee separates out on the sides.Add the chopped methi or fenugreek leaves, season with salt and mix well.Cook the mixture until the fenugreek leaves are well cooked, and occasionally saute in between.Once the tomato methi mixture is ready, add the cooked rice into the pan and mix it well using a fork.Let it simmer for 2 minutes and switch off the flame.
Serve hot.Serve the Tomato Methi Rice Recipe along with Tomato Onion Cucumber raita and roasted papad for kids lunch box or for a light weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Tomato_Methi_Rice_Recipe.jpg, 14
Ingredients: salt,green beans (french beans),mustard seeds,asafoetida (hing),carrot,butter

Carrot And Beans Poriyal Recipe For Babies And Toddlers, 1 Carrot (Gajjar) - finely chopped,4 Green beans (French Beans) - finely chopped,Salt - a pinch,1/4 teaspoon Mustard seeds,1 pinch Asafoetida (hing),1/4 teaspoon Butter, 15, South Indian Recipes, To begin making Carrot And Beans Poriyal Recipe for Babies and Toddlers, we have to pressure cook the chopped carrots and green beansIn a pressure cooker, add the chopped carrots and green beans with 2 tablespoons of water along with a pinch of salt.
Pressure cook for 2 whistles, turn off the heat.
Release the pressure immediately by running the pressure cooker under running waterOpen the lid of the cooker and keep aside.
Place a heavy bottomed pan on medium heat, add 1/4 teaspoon butter.
Once the butter melts, add in the mustard seeds and allow it to sputter.
Now add in the curry leaves and asafoetida Saute for a minute and now add the cooked carrots and green beans.
Mix well until the vegetables until well combined.
Turn off the heat and your baby's Carrot And Beans Poriyal is ready to be fedServe this Carrot & Beans Poriyal as a side dish along with Curd Rice or Paruppu Sadam for a wholesome and healthy meal.
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Ingredients: tomato,turmeric powder,salt,cumin powder,red chilli powder,cloves garlic,eggsplant,water,onion,oil,black pepper powder,cinnamon powder

Persian Eggplant Stew Recipe - Persian Eggplant Stew Recipe, 1 eggplant, 2 tablespoons oil, 6 cloves garlic - grated, 1/2 small Tablespoon cinnamon powder, 1/2 teaspoon black pepper powder, 2 tomatoes - chopped, 1/2 teaspoon cumin powder, 1/2 cup water, salt - as per taste, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 2 onions - finely chopped, 55, Parsi Recipes, To make the persian eggplant stew recipe, first peel and chop the eggplant.
Now add 1/2 tablespoon salt to it, mix and keep it aside for 30 minutes.
After 30 minutes, poach with a kitchen towel and dry it.
Now heat oil in a pan.
After heating the oil, add onions and cook till they become soft.
After the onion becomes soft, add garlic and cook it for 1 minute.
Now add the brinjals and cook till the brinjals become soft.
After the eggplant becomes soft, add tomatoes and mix it.
Cover the pan and cook for 10 minutes.
After 10 minutes, add turmeric powder, cumin powder, red chilli powder, cinnamon powder, black pepper powder and mix well.
After 1 minute add 1/2 cup water and mix again.
Cover the pan and cook for 20 minutes.
Serve hot.
Serve Persian eggplant stew with rice and satvic carrot sprout salad for the day., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Persian_Eggplant_Stew_Recipe.jpg, 12