anandhuvasudev/southindiandish huggingface dataset:
Ingredients: bananas spotty,baking powder,salt,chocolate sauce,butter coconut oil,baking soda,strawberries,sugar,vanilla,buttermilk,instant oats (oatmeal)

Oat Banana Pancakes Recipe, 1/2 Ripe Bananas - spotty,Strawberries - as needed,1 teaspoon Baking powder,2 tablespoon Sugar,1 teaspoon Vanilla Extract,1 cup Instant Oats (Oatmeal),Salt - a pinch,Butter - or coconut oil to cook as needed.,1/2 cup Buttermilk - slightly thick,1/4 teaspoon Baking soda,Chocolate sauce - as needed, 35, Continental, To begin making the Oat Banana Pancakes recipe, add oats, baking powder, baking soda, salt, sugar in a mixer/blender and powder this is into a flour.Now add banana, buttermilk and vanilla extract to the mixer jar and blend this along with the oat flour into a smooth batter.Add a few tablespoons more buttermilk if the batter becomes too thick.Now spoon 2 tablespoons of batter on to a hot griddle, cook it on low heat flipping both sides using butter/coconut oil.Serve it with sliced strawberries and chocolate sauce.
These pancakes brown very quickly, keep the flame low and let it cook through and flip.Serve Oat Banana Pancakes along with Instant Masala Beans Idli and Masala Chai for breakfast on a weekend., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Oat_Banana_Pancakes.jpg, 11
Ingredients: rice,ghee,coriander (dhania) leaves,fennel seeds (saunf),bay leaves (tej patta),cinnamon stick (dalchini),mint leaves (pudina),star anise

Mint Coriander Spice Pulao Recipe, 1/2 teaspoon Fennel seeds (Saunf),1 inch Cinnamon Stick (Dalchini),1/3 cup Mint Leaves (Pudina) - finely chopped,1 Star anise,2 Bay leaves (tej patta),1/3 cup Coriander (Dhania) Leaves - finely chopped,1 tablespoon Ghee,1-1/2 cups Rice - washed and soaked, 25, Indian, To begin making the Mint Coriander Spice Pulao Recipe, heat ghee in a pressure cooker on medium flame, to the hot ghee add, star anise, fennel seeds, bay leaves and cinnamon stick.
Once these whole spices begin to sizzle, add the coriander and mint leaves, and give it a quick stir.
Finally add in the washed and drained rice, 3 cups of water, salt and close the pressure cooker.
Pressure cook the Mint Coriander Spice Pulao for 2-3 whistles and turn off the flame.
Allow the pressure to release naturally and then open the pressure cooker.
 Give the Mint Coriander Spice Pulao a gentle stir and transfer to a serving bowl.Serve Mint Coriander Spice Pulao Recipe along with  Spinach Mushroom Chickpea Curry Recipe or Rajasthani Style Mutton Banjara Recipe, Pickled Onions followed by a dessert of Shahi Tukda Gajar Halwa Shots With Rabri Recipe.
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Ingredients: salt,mustard seeds,asafoetida (hing),cloves garlic,green chillies,sunflower oil

Maharashtrian Green Chilli Thecha Recipe, 1/2 teaspoon Mustard seeds,Salt - to taste,10 cloves Garlic - chopped,1/2 teaspoon Asafoetida (hing),1 teaspoon Sunflower Oil,15 Green Chillies - chopped, 15, Maharashtrian Recipes, To begin making the Green Chilli Thecha recipe, first grind together the green chillies, garlic and salt to a coarse paste in a mortar and pestle or a blender.Place the ground chillies in a bowl or a bottle.In a tadka pan heat the oil over medium heat.
Add the mustard seeds and once they splutter add the asafoetida and turn off the heat.
Pour this tempering over the green chilli thecha and mix well.Serve the Maharashtrian Green Chilli Thecha Recipe along with Methi Thalipeeth or Bhakri along with nice cup of Gulkand chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/_Maharashtra_Green_Chilli_Thecha_Recipe_.jpg, 6
Ingredients: tomato,salt,ginger,mustard seeds,brinjal (baingan eggsplant),black sesame seeds,asafoetida (hing),jaggery,red chilli powder,cloves garlic,curry leaves,onion,cumin seeds (jeera),peanuts (moongphali),tamarind paste,gingelly oil,turmeric powder,green chillies,garam masala powder

Chettinad Kathirikai Chops Recipe - Brinjal Curry for Biryani, 1/2 teaspoon Turmeric powder (Haldi),2 Green Chillies,1 tablespoon Tamarind Paste,2 sprig Curry leaves,Salt - to taste,5 Small Brinjal (Baingan / Eggplant),2 teaspoons Garam masala powder,2 tablespoons Black sesame seeds,2 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 inch Ginger,2 Onions - sliced,2 tablespoons Raw Peanuts (Moongphali),1 tablespoon Gingelly oil,2 Tomatoes - finely chopped,2 teaspoons Red Chilli powder,2 teaspoons Jaggery,1 pinch Asafoetida (hing),6 cloves Garlic, 40, Chettinad, To begin making the Chettinad Kathirikai Chops, wash and cut the brinjals into wedges and soak it a bowl of salted water.
In a small pan on medium flame, dry roast the cumin seeds, black sesame seeds and peanuts until fragrant.
Turn off the flame and allow it to cool.In a mixer jar, grind the roasted cumin seeds, sesame seeds, peanuts, ginger, garlic, green chilies and onions into a fine paste using little water.
Set aside.Moving ahead, in a heavy bottomed pan, heat oil on medium flame, add the mustard seeds and let them crackleAdd asafoetida, and curry leaves.
Saute for a few minutes until the curry leaves stop crackling.
Add the ground masala, turmeric powder, garam masala powder, red chilli powder and salt.
Mix well.
Add the drained brinjal wedges, tomatoes, cover and cook on low flame for 2 minutes.Open the lid, add the jaggery, tamarind pulp, half a cup of water and bring to a boil.
Adjust water to the required consistency.
Cover and cook on low flame for 12-15 minutes, until the Brinjals are completely cooked and begin to become mushy.
Turn off the flame.
Serve Chettinad Kathirikai Chops along with Hyderabadi Biryani With Basmati Rice (Mutton & Chicken) or Ambur Star Chicken Biryani Recipe and Sweet & Spicy Coriander Tadka Raita for a complete Biryani meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Chettinad_Kathirikai_Chops_Recipe_Brinjal_Chops__1600.jpg, 19
Ingredients: salt,red bell pepper (capsicum),ginger,broccoli tiny florets,spring onion (bulb greens),cloves garlic,vegetable stock (water will also do),hoisin sauce,black pepper powder,flour (maida),red chilli sauce

Shanghai Style Mantou Recipe - Pan Fried Momos, 1 cup All Purpose Flour (Maida),1/2 Red Bell pepper (Capsicum) - finely chopped,2 sprig Spring Onion (Bulb & Greens),Salt - to taste,1 cup Broccoli - tiny florets,4 cloves Garlic - finely chopped,1/2 cup Vegetable stock - (water will also do),1 tablespoon Homemade Hoisin Sauce,1 inch Ginger - finely chopped,1 tablespoon Red Chilli sauce,Black pepper powder - for seasoning, 40, Chinese, To begin making the Shanghai Mantou Recipe by making the wonton dough,Method to make the momo | dumpling skinAdd the flour into a large mixing bowl (not salt added in the traditional momo).
Add a little water at a time and knead to make a smooth dough.Once the dough comes together, keep kneading for about 5 minutes to make it smooth and elastic.
The dough should not be sticky.Seal the dough in a ziplock bag making sure to press out all air within the bag and let it rest for at least 10 minutes.
The dough will steam up the bag and become soft and easy to work with.Method to make the filling for the momo | dumplingsTo make the filling, heat a sauce pan with oil and ginger, garlic and the vegetables (red bell peppers & broccoli).
Season it with sauce, salt and pepper.
Cook till all the vegetables are done.
Finally add spring onions and saute them well.
Keep it aside to cool.To make the half moon shaped momos | dumplingsDivide the dough into small lemon size portions of an inch in diameter.
Dust the dough portions in flour and roll out into a circle.
Don’t roll too thick, as the filling will push itself out and tear when steamed.Place a small spoon of filling in the center of the rolled circle.
Bring together the edges of the dough with a pinching and folding motion on one side and bring the other side to hold to the pinched side.
By doing this, the half moon shaped momos will have a frilled look.
Proceed the similar way with the remaining dough.You can experiment with different shapes and sizes that you like.
All it takes is some time and practice.Heat a sauce pan with oil, then place these momos carefully, add a ladle of water or vegetable stock and immediately cover it with a lid and cook the momo for 10 minutes.Once done, add soy and chili sauce and toss the momo evenly till it well coated.Serve the Shanghai Style Mantou Recipe-Pan Fried Momo as a party appetizer or as a side dish along with Vegetable Manchow Soup for a delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Shanghai_Mantou_Recipe_Pan_Fried_Filled_Momo_Recipe.jpg, 11
Ingredients: coconut,mustard seeds,jaggery,curry leaves,white urad dal (split),dry red chillies,tamarind,mangalorean cucumber,chana dal (bengal gram dal),sunflower oil

Karnataka Style Southekayi Sippe Chutney Recipe (Mangalore Cucumber Peel Chutney Recipe), 18 grams Tamarind,1 Mangalorean cucumber - Peel removed,4 tablespoon Fresh coconut - grated,1 teaspoon Mustard seeds,2 Dry Red Chillies,1 tablespoon Sunflower Oil,2 teaspoon Chana dal (Bengal Gram Dal),2 teaspoon White Urad Dal (Split),1 teaspoon Jaggery,1 sprig Curry leaves, 20, Karnataka, We begin making the Southekayi Seppe Chutney Recipe (Mangalore Cucumber Peel Chutney Recipe) by peeling the skin of the mangalore cucumber.
Keep the flesh for later use.Heat Kadai with oil, fry these chopped peel till it is soft.
Then take them out.
In the same kadai, add the urad dal, chana dal and coconut and roast them for 2 minutes.Once done grind along with the rest of the ingredients mentioned above including the Mangalore peel.Season it with salt if required and put it into a serving cup.
Heat a small kadai, and temper the ingredients by crackling the mustard seeds and curry leaves and pour it over the chutney.Serve the Southekayi Seppe Chutney Recipe (Mangalore Cucumber Peel Chutney Recipe) along with Konkani Style Phanna Doddak Recipe (Tempered Dosa Recipe) for your morning breakfast.
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Ingredients: salt,rye,ginger,ghee,asafoetida,carrot,curry leaves,semolina,white urad dal (split),green beans,onion,oil,lemon,sugar,green chillies

Savory Semolina Breakfast Pudding Recipe,  1 teaspoon Rye, Salt - as per taste, 12 green beans - finely chopped, 1 onion - finely chopped, 2 green chillies - finely chopped, 1/2 teaspoon Sugar, 3 tablespoons Ghee,1 cup semolina, 1 teaspoon White Urad Dal (split), 1 Lemon juice, 1 inch ginger - tightly, Oil - As per use, 1/4 teaspoon Asafoetida, 5 curry leaves - finely chopped, 1 carrot - peeled and finely chopped, 35, South Indian Recipes, To make Sabzi Rava Upma, first of all steam the carrots and green beans with water.
After cooking, drain the water and keep aside.
In a saucepan; Boil 3 cups of water with salt and sugar and once it comes to boil in water, keep it aside.
Heat the oil in a pan over medium heat.
Add the mustard seeds, urad dal and let it cook for 10 seconds.
After 10 seconds, add onion, ginger, asafoetida, curry leaves and green chillies.
Cook onion until it becomes soft.
Add semolina to it and roast.
Cook till it gets roasted well.
Take care not to let semolina turn brown.
Slowly pour hot water into the mixture and stir it with the help of a spoon.
Reduce the flame, cover the pan and allow the sub to cook.
Cook for 10 minutes.
Don't forget to move between bitches.
Finally add ghee, boiled vegetables and lemon juice.
Cook for a while and then serve hot.
Serve Sabzi Rava Upma with coconut chutney and filter coffee for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/Vegetable_Rava_Upma_Savory_Semolina_Breakfast_Pudding-1.jpg, 15
Ingredients: tomato,salt,red bell pepper (capsicum),sunflower oil castor oil,ginger,mustard seeds,asafoetida (hing),coriander (dhania) leaves,cloves garlic,black urad dal (split),curry leaves,dry red chilli,methi seeds (fenugreek seeds),cumin seeds (jeera),dosa rice,red onion,green chillies remove seeds them

Masala Dosa Recipe With Vegetable Filling Recipe, 1 Dry Red Chilli,1/2 teaspoon Mustard seeds,2 cups Dosa rice,2 cloves Garlic,2 tablespoon Coriander (Dhania) Leaves - chopped,1 Red Bell pepper (Capsicum) - chopped,1 Red onion - chopped finely,20 Curry leaves,2 Green Chillies - remove seeds and chop them fine,Asafoetida (hing) - a pinch,1/2 teaspoon Salt,1/2 cup Black Urad Dal (Split),2 Tomato - chopped,1 teaspoon Methi Seeds (Fenugreek Seeds),Sunflower Oil - or castor oil as needed to fry the dosa.,1/2 teaspoon Cumin seeds (Jeera),1/2 inch Ginger - chopped finely, 40, South Indian Recipes, To begin making the Masala Dosa with Vegetable filling, we start by making the batter.You can find out How to make Dosa Batter with this linkTo prepare the fillingNow for the filling, put oil in a wide pan over medium heat.When the oil is hot, add mustard seeds and cumin seeds.Wait for seeds to pop, then add the dried red chillies, add garlic, ginger and chillies, saute till the raw smell of ginger and garlic goes away.
Now add onion and sauté them till the onion become soft, add some salt to the onions in between so that the cooking process of the onions speed up.
It's time to add the red bell peppers, chopped tomatoes and then curry leaves.
Stir well to coat the vegetables with the garlic and ginger.Saute for a minute until the bell peppers cook and turn off the heat.
Garnish with coriander leaves and keep aside.To make the dosaNow for the dosa, heat a griddle or cast-iron skillet over medium heat.
Brush with about 1 teaspoon vegetable oil.Ladle 1/4 cup batter in the centre of the griddle.
Use the bottom of the ladle to quickly spread the batter outward in a circular motion.Drizzle 1/2 teaspoon oil over the top and do not disturb the dosa immediately.
Let it cook for a minutes or until the bottom browns and the edges start to crisp up.With a spatula, carefully loosen dosa from the griddle.
The bottom should be crisp and brown.Now add the prepared vegetable filling in the centre of the dosa and using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape.
Serve immediately.
You can serve your Dosa With Vegetable Filling Recipe (Vegetable Crepe) with Tomato Chutney or any other chutney of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swayampurna_Mishra/Dosa_with_red_bell_pepper_filling.jpg, 17
Ingredients: salt,wheat flour,ginger,mustard oil,cloves garlic,dry red chilli,coriander (dhania) leaves,onion,chicken,turmeric powder

Mizoram Style Arsa Beipenek Recipe  - Spicy Chicken Stew, 10 Dry Red Chilli,500 grams Chicken - with bone,1 inch Ginger - chopped,Salt - to taste,1 Onion - finely chopped,2 sprig Coriander (Dhania) Leaves,6 cloves Garlic - chopped,1 tablespoon Whole Wheat Flour,1 teaspoon Turmeric powder (Haldi),Mustard oil - cooking, 55, North East India Recipes, To begin making the Mizoram Style Arsa Beipenek Recipe, wash the chicken pieces thoroughly with water.Marinate the chicken with chopped onions, ginger, garlic, turmeric powder and little bit of salt.
Leave the chicken for at least 30 minutes.Heat a kadai with oil and add the marinated chicken into the hot oil.
Fry them for at least 25 minutes.Add about 1 1/2 cup of water, salt, dry red chilies and cook the chicken in the pan for about 20 more minutes.In a separate bowl mix flour and water to form a thick paste and keep it ready, once the chicken is cooked you can add the wheat flour mixture and start stirring till it thickensOnce the gravy thickens, check for salt and garnish it with coriander leaves.Serve the Mizoram Style Arsa Beipenek along with steamed rice, tawa paratha to enjoy your Sunday meal.
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Ingredients: salt,green chilli,coconut,ghee,mustard seeds,black peppercorns,curry leaves,dry red chilli,cumin seeds (jeera),buttermilk,mint leaves (pudina)

Pudina Tambuli Recipe, 1 Green Chilli,1/2 teaspoon Mustard seeds,1-1/2 cup Buttermilk,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Ghee,6 Curry leaves,1/4 cup Fresh coconut - grated,1 Dry Red Chilli - broken,3 Whole Black Peppercorns,1/2 teaspoon Cumin seeds (Jeera),1/2 cup Mint Leaves (Pudina), 15, Karnataka, To begin making the Pudina Tambuli recipe, clean and  wash mint leaves .In a pan add few drops of ghee and roast jeera, pepper and green chilli.
Fry for a minute.Add the pudina leaves and sauté for 2-3 minutes or till the leaves turn soft and change their colour.Remove from the flame and keep aside to cool.
Grind leaves, spice mix, coconut and salt to a very smooth paste in a mixer by adding little water.Pour the mixture to a bowl and add buttermilk/curd.
Mix well.Adjust the consistency as required.
The consistency should be thin .Heat the remaining ghee in a small pan.
Add mustard seeds and jeera ,when it splutters add curry leaves.
Pour the tempering on the thambli.Serve Pudina Tambli in room temperature with hot steaming rice and Keerai Sambar or relish as such as a drink.
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Ingredients: baking powder,salt,spinach bunch,milk,cloves garlic,curd,onion,sesame seeds (til seeds),flour (maida),green chillies,sunflower oil

Eggless Spicy Spinach Bread Recipe, Spinach - A bunch,Salt - as required,3 Green Chillies,1 tablespoon Baking powder,1 teaspoon Sesame seeds (Til seeds),3 cups Onion - chopped,1 cup Milk,4 cloves Garlic - finely chopped,1/2 cup Sunflower Oil,3 cups All Purpose Flour (Maida),1/2 cup Curd (Dahi / Yogurt),2 tablespoons Sunflower Oil, 60, Continental, To begin making the Eggless Spicy Spinach Bread recipe, heat 1 tablespoon oil in a wide pan.
Add garlic, chillies and cook it for about a minute.
Do not burn it.After a minute, add onion and cook until it changes to light brown colour.
Add spinach and about 1/2 teaspoon salt.
Cook it till the spinach is wilted.
Switch off the flame and cool it down completely.Preheat the oven to 175 degree Celsius.
Add 1/2 cup oil, milk and curd in a mixing bowl.In an another mixing bowl, add flour, baking powder and salt.
Once done add the dry ingredients to the wet ingredients.Mix everything well and add the onion mixture and give it a stir till well incorporated.Place the mixture it in a greased loaf tin.
Smooth the surface with a spoon and drizzle the remaining 1 tablespoon oil and sprinkle the sesame seeds over it.Bake the bread for about 50 minutes or until the skewer inserted comes out clean.Cool it on a wire rack before slicing and it is ready to be served.Serve Eggless Spicy Spinach Bread with Spinach Omelette and Cold Coffee Smoothie for a healthy and filling breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nusrath_Jahan/Spicy_spinach_bread_eggless.jpg, 11
Ingredients: salt,wheat flour,ginger,makki ka atta (yellow corn meal flour),cumin powder (jeera),red chilli powder,spinach leaves (palak),sunflower oil

Palak Makki Ki Roti Recipe - Spicy Spinach Cornmeal Flatbread Recipe), 1 teaspoon Cumin powder (Jeera),Sunflower Oil - for cooking,Salt - to taste,1 inch Ginger - grated,1 teaspoon Red Chilli powder,1/4 cup Whole Wheat Flour,1 cup Spinach Leaves (Palak) - chopped,1-1/2 cups Makki Ka Atta (Yellow Corn Meal Flour), 35, North Indian Recipes, To begin making the Palak Makki Ki Roti Recipe - Spicy Spinach Corn Meal Flat Bread Recipe combine all the ingredients except the oil in a mixing bowl.Add a little water at a time and make a soft dough.
Drizzle a little oil over the kneaded dough and knead for a few more minutes until the dough is smooth.Divide the makki ki roti dough into 10 portions of lemon ball size, cover and keep aside.Preheat an iron skillet; place a wet muslin cloth on the working surface; wet the palms of your hands and place a dough portion on the wet cloth.
Pat the makki roti dough with your fingers to make a flat circle.
You can also use a rolling pin to roll it out to approximately 3 inches in diameter.Invert the muslin cloth over the preheated skillet and place the rolled out makki roti on skillet.
Cook the roti on medium heat, flipping over to cook on both sides.
Cook until you see brown spots appear on the makki roti.Once you notice lighter brown spots, smear a teaspoon of ghee and cook for a few more minutes until lightly crisp.Once the paratha is done, place it on a platter and proceed to cook the remaining parathas.Serve the delicious Palak Makki Ki Roti Recipe along with Sarson Ka Saag and serve it as a weeknight dinner during the winters months.
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Ingredients: yellow bell pepper (capsicum),salt,cheese,eggs,virgin olive oil,broccoli,beetroot,dried oregano

Egg White Frittata With Roasted Vegetables Recipe, 1/2 teaspoon Dried oregano,1/2 Beetroot - peeled and sliced,1/2 Yellow Bell Pepper (Capsicum) - thinly sliced,1 tablespoon Cheese - optional,1/2 teaspoon Sea salt,1 teaspoon Extra Virgin Olive Oil,1/3 cup Broccoli - cut into florets,4 Egg whites, 40, Continental, To begin with Eggwhite Frittata with Roasted Vegetables, coat all the vegetables with olive oil and salt and grill in a pre heated oven at 180 degree Celsius for about 15 minutes.In a large bowl, beat egg whites, mix oregano and salt together.Heat a cast iron pan and grease with olive oil, spread the roasted vegetables in the pan and pour the whisked eggs and spread the grated cheese on top.Cover with a lid and cook on low flame for 8-10 minutes till fully set.Serve Eggwhite Frittata with Roasted Vegetables with toast and a hot cup of masala tea for your breakfast.
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Ingredients: salt,ginger,coriander (dhania) leaves,fennel seeds (saunf),asafoetida (hing),red chilli powder,green moong dal (split) hour,lemon,green chillies ( the heat the chillies),coriander powder,potato (aloo),turmeric powder,sunflower oil

Aloo Dal Pakoras Recipe, 3 Green Chillies - (adjust according to the heat of the chillies),1/8 teaspoon Turmeric powder (Haldi),Sunflower Oil - for frying,Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),3 Potatoes (Aloo) - boiled and mashed,1 teaspoon Lemon juice,1/2 inch Ginger,1 teaspoon Fennel seeds (Saunf) - coarsely powdered,Asafoetida (hing) - a pinch,1/2 teaspoon Red Chilli powder,1 cup Green Moong Dal (Split) - soaked for 1 hour,Coriander (Dhania) Leaves - handful and finely chopped (optional), 80, North Indian Recipes, To begin making the Aloo Dal Pakoras recipe, we will first prepare the stuffing.To prepare the potato stuffing, in a mixing bowl, combine potatoes, red chilli powder, coriander powder,  turmeric powder, fennel seeds, lemon juice, coriander leaves, hing, salt.
Mix well.
Pinch small portions of the potato mixture , shape them into equal size balls and set them aside.To prepare the batter, drain the excess water from the moong dal and transfer it to the jar of a mixer.
Add green chillies, ginger, salt and grind it to a smooth batter using very little water.Transfer the ground batter into a wide bowl.
Heat oil in a kadai/wok.When the oil is hot, dip each potato ball in the dal batter and slowly drop them into the oil.Fry the pakoras over medium flame till they are light golden on both sides .Drain them on an absorbent paper towel.
Repeat the same process for the rest of the batch.
Delicious Aloo dal pakoras are ready to be served hot.Serve Aloo Dal Pakoras along with Dhaniya Pudina Chutney and Date Tamarind Chutney as a tea time snack.
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