anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,foxtail millet ground,green chilli,spinach,mustard seeds,enos fruit salt baking powder,gram flour (besan),curd,curry leaves,coriander (dhania) leaves,cumin seeds (jeera),sesame seeds (til seeds),sunflower oil

Spinach Foxtail Millet Dhokla Recipe, 1 cup Curd (Dahi / Yogurt),1 teaspoon Enos fruit salt - or 1/2 teaspoon baking powder,2 sprig Coriander (Dhania) Leaves - finely chopped,1 Green Chilli,1 teaspoon Sunflower Oil - for seasoning,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 inch Ginger,1 tablespoon Sesame seeds (Til seeds),1 cup Gram flour (besan),1 tablespoon Sunflower Oil,1 sprig Curry leaves - finely chopped,1 cup Foxtail Millet - ground,2 cups Spinach, 65, North Indian Recipes, To begin making the Spinach Foxtail Millet Dhokla Recipe, Prepare a dhokla steamer, fill with water and grease the dhokla plates.
Keep aside.Grind the spinach, cumin seeds, green chilli and ginger in a mixer and add some water to make it into a smooth puree.Combine the foxtail millet flour, besan, spinach puree, yogurt and a little salt in a large mixing bowl.
Add a little water at a time to make a thick batter (approximately 1- 1/2 cups).
Allow the mixture to rest for 5 minutes.
Stir in the Enos fruit salt and pour the dhokla batter into the greased dhokla platesPreheat a steamer with water and place the dhokla batter for steaming.
Steam on high heat for about 10 minutes until a toothpick inserted in the center comes out clean.Once steamed, remove the Spinach Foxtail Millet Dhokla from the steamer and keep aside for 5 minutes.Heat oil in a tadka pan; add in the mustard seeds, sesame seeds and curry leaves and allow it to crackle.
Turn off heat and pour the seasoning over the dhoklas and cut them into squares or diamonds.Serve the Ragi Rava Dhokla recipe along with Green Chutney and also Idli Milagai Podi.
I even send this as a school lunch box as well and the kids love it., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Spinach_Foxtail_Millet_Dhokla_Recipe_.jpg, 14
Ingredients: salt,kolhapuri khanda lasun masala,asafoetida (hing),puffed rice,cloves garlic ground paste,curry leaves,sugar,peanuts (moongphali),turmeric powder,sunflower oil

Maharastrian Bhadang Recipe (Puffed Rice Snack Mix), 1 teaspoon Asafoetida (hing),3 cups Puffed rice,Salt - to taste,3 tablespoons Sunflower Oil,1 pinch Sugar,2 tablespoons Kolhapuri Khanda Lasun Masala,4 cloves Garlic - ground into paste,3 sprig Curry leaves,1 teaspoon Turmeric powder (Haldi),3 tablespoons Raw Peanuts (Moongphali), 25, Maharashtrian Recipes, To begin making the Maharastrian Bhadang Recipe, first make the Kolhapuri Khanda Lasun Masala by following the recipe link.Heat a kadai with oil add peanuts and roast them till they are light brown.Add curry leaves, garlic, hing and leave it to crackle for few seconds.
Add the spice mix, sugar, and turmeric powder, salt and allow the oil to observe the masala and create a paste.At this point add the puffed rice and allow the masala to coat well.
Once the masala is coated well you can turn the heat off.Serve the Bhadang Recipe (Puffed Rice Snack Mix) for evening time snack along with hot cup of chai and some pakodas by the side.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Maharastrian_Bhadang_Recipe_Puffed_Rice_Snack_Mix_.jpg, 10
Ingredients: salt,sunflower oil,mustard seeds,asafoetida (hing),coconut,red chilli powder,dry red chilli,curry leaves,double beans tender,white urad dal

Double Beans Sundal Recipe, 1 Dry Red Chilli,3 tablespoons Fresh coconut - grated,2 cups Double Beans - cooked until soft and tender,Salt - to taste,1/2 teaspoon White Urad Dal (Whole),1 teaspoon Mustard seeds,1 tablespoon Sunflower Oil,1/2 teaspoon Red Chilli powder,1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves, 25, South Indian Recipes, To begin making Double Beans Sundal, heat oil in a wok/kadhai in medium heat, add the mustard and urad dal seeds and let it crackle.Add the asafoetida, dried red chillies and curry leaves and let it crackle.Add the cooked double beans, salt, red chilli powder and stir fry the until all the ingredients are well combined.Switch off the flame, add the grated coconut and give it a good stir.
Serve Double Beans Sundal along with Tomato Onion Sambar, Elai Vadam and Steamed Rice for a perfect weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Double_Beans_Sundal.jpg, 10
Ingredients: salt,virgin olive oil,white vinegar,soy sauce,cherry tomato grapes,lemon,dijon mustard,black pepper powder,grapefruit,mixed greens like spinach,avocado ripe,walnuts

Avocado, Grapefruit And Walnut Salad Recipe, 3 tablespoon Extra Virgin Olive Oil,1/4 teaspoon Black pepper powder,1 tablespoon Shallots - minced,1 tablespoon Soy sauce,1/4 cup Walnuts - toasted,1/2 teaspoon Dijon Mustard,1/4 teaspoon Salt,1/8 cup Lemon juice,1 Grapefruit - cut into segments,1 Avocado - ripe,1 tablespoon White vinegar,1/2 cup Cherry tomatoes - or grapes,1/2 cup Mixed Greens - like spinach,1 tablespoon Honey, 25, Continental, To begin making the Avocado, Grapefruit and Walnut salad, slice the avocado, grapefruit and tomatoes and set them aside.In a small frying pan, over a low heat, gently toss the walnuts till they are fragrant and toasted.
Once well toasted, set the walnuts aside to cool.In a medium bowl whisk together the ingredients for the dressing: lemon juice, olive oil, dijon mustard, vinegar, soy sauce and honey till it is creamy.Add in the minced shallots, salt and pepper and whisk once again.
Set the dressing aside until you are ready to mix and serve the salad.In a large salad serving plate, layer the mixed greens and arrange the grapefruit and avocado slices over it.
Scatter the halved tomatoes and toasted walnuts all over.Drizzle the prepared dressing generously over the salad and gently toss before you serve.Serve Avocado, Grapefruit And Walnut Salad along with Roasted Vegetable Pizza With Oat Flour Crust for a weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Salads/Avocado_Grapefruit_and_Walnut_Salad_Recipe-1.jpg, 12
Ingredients: tomato,salt,ginger,coriander (dhania) leaves,cloves garlic,water,green chillies per spice preference,onion,chicken,cinnamon stick (dalchini),lemon,coriander powder,cloves (laung),sunflower oil

Green Chilli Chicken Fry Recipe, 2 inch Ginger,1 tablespoon Coriander Powder (Dhania),2 Onions,Water - as required,2 teaspoon Sunflower Oil,1 inch Cinnamon Stick (Dalchini),Salt - to taste,7 cloves Garlic,18 Green Chillies - adjust as per spice preference,2 tablespoon Coriander (Dhania) Leaves,3 Tomatoes,500 grams Chicken - cut into medium size pieces,4 Cloves (Laung),1/2 Lemon, 40, Indian, To begin making the Green Chilli Chicken Fry recipe, wash chicken pieces well and pat dry them.
Add 1 teaspoon salt and juice of half lime into the chicken pieces, mix well.
Cover and marinate for at least 30 minutes in fridge.Meanwhile, grind together the green chilies, ginger pieces, garlic cloves, coriander leaves, onions into a paste in a mixer grinder.Add the tomatoes in a mixer grinder with a little water and puree them.
Keep it aside.Heat oil in a heavy bottomed pan.
Once the oil is hot, add cloves, cinnamon stick to hot oil.
Add the green chilli paste and saute until raw smell is gone.
This will take about 2 minutes.After 2 minutes, add the marinated chicken pieces and cook until the colour of the chicken changes.
Add tomato puree and cook till oil separates from the sides of the pan.Add coriander powder, salt to taste and cook for about 5 minutes.After 5 minutes, add 1/2 to 1 cup water and cook the chicken covered.
Once chicken is fully cooked, remove from pan.Serve Green Chilli Chicken Fry as a starter in your house parties or serve them as a side dish along with Dal Fry and Steamed Rice with a dollop of ghee for your weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Green_Chili_Chicken_Fry.jpg, 14
Ingredients: salt,cumin powder (jeera),kashmiri red chilli powder,sesame (gingelly) oil,cloves garlic,virgin olive oil,water,mango,lemon,peanuts (moongphali),sesame seeds (til seeds)

Peanut Hummus Recipe, 2 tablespoon Extra Virgin Olive Oil,4 tablespoon Water,2 tablespoon Sesame (Gingelly) Oil,2 cloves Garlic - minced,2 tablespoons Lemon juice,Salt - as needed,2 tablespoons Sesame seeds (Til seeds),A pinch Kashmiri Red Chilli Powder,1 cup Raw Peanuts (Moongphali) - boiled,1/4 teaspoon Cumin powder (Jeera),2 tablespoons Mango (Raw) - grated, 25, Mediterranean, To start making Boiled Peanut Hummus, add all the ingredients to your food processor except water.Pulse couple of times to breakdown all the ingredients.
Add water little by little and process until the hummus is coarse or smooth and creamy based on your preference.Tranger the ingredients to a serving bowl, drizzle a little more olive oil (optional) on the top, sprinkle some chili powder or herbs and serve.
Serve the Peanut Hummus along with Crispy Lavash or Multi-Grain Crackers as a party appetizer.
We can also use them as a spread on toast, bagel or for mediterranean sandwiches., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Boiled_Peanuts_Hummus.jpg, 11
Ingredients: tomato,salt,wheat brown bread,mustard oil,onion,black pepper powder,eggs,green chillies,butter,garam masala powder

Indian Style Masala Omelette Grilled Sandwich Recipe, 1 teaspoon Garam masala powder,4 Whole Eggs,1 Tomato - finely chopped,Salt - to taste,4 Whole Wheat Brown Bread,1 Onion - finely chopped,1/2 Tablespoon Mustard oil,2 Green Chillies - chopped,Butter - melted,1 teaspoon Black pepper powder, 30, Fusion, To begin making Indian Style Masala Omelette Grilled Sandwich Recipe, whisk eggs and salt in a bowl till you start seeing bubbles.
Now add chopped green chillies, tomato, onion, black pepper powder and garam masala powder & whisk again.Now heat up a skillet or flat surface pan and heat up mustard oil and tilt the pan from all the sides so the pan is evenly coated with oil.Pour the whisked egg on the heated pan and make sure the egg is evenly spread across the pan.Cook it for a couple of minutes and then flip it in order to cook it from the other side.
Make sure the omelette is cooked and its edges turn golden in colour.Turn off the heat and transfer the omelette on a chopping board and slice it into 4 equal pieces.Stuff 2 slices of omelette in between two pieces of bread.
Apply some melted butter on the outer surface of the sandwich and grill on a griddle or a grill pan from both sides until it turns crispy & golden.Serve Indian Style Masala Omelette Grilled Sandwich Recipe along with Spiced Pumpkin Smoothie Recipe for breakfast.
You can also serve it with Adrak Chai or Filter Coffee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Indian_Style_Masala_Omelette_Grilled_Sandwich.jpg, 10
Ingredients: tomato,salt,ginger,green chilli,ghee,coriander (dhania) leaves,hara chana,red chilli powder,cloves garlic,onion,cinnamon stick (dalchini),coriander powder,cloves (laung),garam masala powder

Hara Chana Masala Recipe, 2 inch Ginger,1 Green Chilli,1 teaspoon Garam masala powder,2 tablespoon Ghee,1 Tomato - finely chopped,2 teaspoons Coriander (Dhania) Leaves - finely chopped,1 teaspoon Red Chilli powder,Salt - to taste,5 cloves Garlic,1 Cinnamon Stick (Dalchini),2 teaspoon Coriander Powder (Dhania),1 Onion - finely chopped,1 inch Cinnamon Stick (Dalchini),200 grams Hara Chana - soaked overnight,3 Cloves (Laung), 50, North Indian Recipes, To begin making the Hara Chana Masala Recipe, soak the dried green chickpeas overnight and in the morning cook it along with salt for 3 whistles in a pressure cooker and keep aside.Now, grind the ingredients mentioned in the 'to grind to a smooth paste' table using a hand mixer or blender adding little water and keep aside.Heat green in a heavy bottom pan on low heat, add the cinnamon stick and finely chopped onions and sauté till it becomes translucent.Add the ground spice paste and saute until the raw smell of the ginger-garlic goes away.Add the finely chopped tomatoes and cook until it turns soft and mushy.Now add the spice powders - coriander, chilli and garam masala powder and cook until the whole mix comes together and oil separates out.Add the boiled green chickpeas, two cups of water and season with salt and simmer for 10 minutes.Garnish with coriander leaves and switch off the flame.
Serve the warm Hara Chana Masala Recipe along with roti's or steamed rice on a rainy evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Hara_Chana_Masala_Recipe.jpg, 14
Ingredients: papaya skin,salt,green chilli,asafoetida (hing),mustard seeds,coconut,curry leaves,white urad dal (split),sunflower oil

Raw Papaya Thoran Recipe, 1 teaspoon White Urad Dal (Split),2 tablespoon Fresh coconut - grated,Salt - to taste,1 teaspoon Mustard seeds,300 grams Raw papaya - skin peeled and cut into medium sized pieces,1 Green Chilli - chopped,Sunflower Oil,1 sprig Curry leaves,1 pinch Asafoetida (hing), 40, Kerala Recipes, To begin making the Raw Papaya Thoran Recipe, we will first pressure cook the raw papaya with enough water and salt in a pressure cooker.Pressure cook for about 1 whistle and switch off, allow the pressure to release naturally and drain the water and keep it aside.Heat a skillet with oil, add mustard seeds, urad dal and allow them to crackle for few seconds.Add a pinch of hing and curry leaves and wait till you hear the sputtering sound.
Reduce the heat and add green chilli along with the cooked raw papaya.Sprinkle salt and give it a toss.
Switch off the heat and finally add grated coconut and mix well and serve hot.Serve the Raw Papaya Thoran Recipe along with Tomato Jeera And Paruppu Rasam, Steamed Rice, or with Phulka and Smoked Dal Makhani Dhaba Style Recipe for a weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Raw_Papaya_Thoran_Recipe.jpg, 9
Ingredients: cashew nuts,sugar (grinded),pistachios,coconut,ghee,fox nuts,cardamom (elaichi) podsseeds,gram flour (besan),badam (almond),chironji,melon seeds

Besan Laddu Recipe, 2 tablespoons Badam (Almond),6 Cardamom (Elaichi) Pods/Seeds,1 tablespoon Melon seeds,1/2 cup Fox nuts,2 tablespoons Pistachios,1/4 cup Fresh coconut - grated,1 tablespoon Chironji,1-1/2 cup Ghee,2 tablespoons Cashew nuts,1-1/2 cup Gram flour (besan),Sugar - (grinded) as required, 50, North Indian Recipes, To begin making the Besan Ke Laddu, heat 1 tablespoon clarified butter in a thick bottomed pan, add cashew nuts and almonds in it, roast them till they turn golden brown and keep it aside.In the same pan heat 2 tablespoons of clarified butter.
Add fox nuts and roast them till they turns crunchy.Likewise add 1 tablespoon clarified butter and roast pistachios, melon, seeds chironji and grated coconut and keep them aside.Let them cool and then grind coarsely (except chironji and melon seeds) in a grinder.Now, heat remaining clarified butter in a heavy bottomed pan or kadai.Add gram flour and roast it on medium flame(stirring continuously) till you feel nice aroma out of it and It takes approximately 20 minutes.Remove from the heat and let it cool for 5 to 8 minutes.Then add sugar, grinded nuts, crushed cardamom, chironji and melon seeds.Mix it very well with the help of spoon.
Once the mixture is warm enough for you to handle, then take a little of the mixture in your hands and make medium sized besan laddu (like small balls) from the mixture.Delicious Besan laddu's are ready.
Garnish with melon seeds or as your choice.
Serve Besan laddu's immediately or store them in an airtight container.Serve Besan Ke Laddu as a sweet dish after your delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Roop/Besan_Ke_Laddu.jpg, 11
Ingredients: mango pulp (puree) kesar mango,water,sugar,lemon,mint leaves (pudina)

Mango Lemonade Recipe, 2 cups Mango Pulp (Puree) - kesar mango,Mint Leaves (Pudina) - as required for garnishing,1 Lemon juice,1/2 cup Sugar,3/4 cup Water, 30, Continental, To begin with Mango Lemonade recipe, firstly prepare sugar syrup by combining sugar along with water and cook it over medium heat in a saucepan until the sugar dissolves.
Remove from heat and allow it to cool down.Once it is done, add 3/4 of the sugar syrup with lemon juice and mango pulp.
Give it a stir and pour more sugar syrup if you want it to be sweeter.Add some ice cubes just before serving and pour the chilled Mango Lemonade in glasses.
Garnish it with some lemon wedges and crushed mint.Serve Mango Lemonade with snacks like Spicy Paneer Bhurji Pav Sandwich or Aloo Tikki Stuffed Pita Sandwich to impress your guests., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sandhya_Hariharan/Mango_Lemonade.jpg, 5
Ingredients: salt,coconut,peanuts,curry leaves,coriander (dhania) leaves,green chillies

Coconut Peanut Chutney Recipe - Coconut Peanut Chutney Recipe,  2 sprigs of green coriander - chopped,1 cup coconut - grated, 2-4 curry leaves, salt - as per taste, 2 green chillies - chopped, 1/4 cup peanuts - roasted, 40, South Indian Recipes, To make Coconut Peanut Chutney Recipe, add coconut, green chillies, coriander, curry leaves, peanuts, salt and grind it well in a mixer grinder.
Remove and serve in a bowl after grinding.
Serve Coconut Peanut Chutney Recipe with Ghee Roast Dosa and Tomato Onion Sambar for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-21/Peanut_Coconut_Chutney_Recipe_No_onion_No_Garlic_Fasting_Vrat_Recipe-3.jpg, 6
Ingredients: salt,ginger,corn flour,eggs,spring onion greens,sweet corn kernels,black peppercorns,cloves garlic,coriander (dhania) leaves,chicken breasts

Chinese Chicken Sweet Corn Soup Recipe, 1 inch Ginger - crushed,4 cloves Garlic - crushed,Salt - to taste,1 teaspoon Whole Black Peppercorns - crushed,1/2 cup Sweet corn - kernels,1 Whole Egg,100 grams Chicken breasts,2 teaspoon Corn flour,2 sprig Spring Onion Greens - chopped,1 sprig Coriander (Dhania) Leaves, 80, Chinese, To begin making the Chinese Chicken Sweet Corn Soup recipe, heat a sauce pan with 2 cups of water, chicken breast, cloves, ginger and coriander and leave it boil.Boil for about 15 minutes.
Skim out the foam on top and drain the stock into another sauce pan keep it on low flame.Take out the boiled chicken and start shredding them.Add corn kernels, spring onions, corn flour and shredded chicken in the stock and keep stirring.Stir until the soup thickens little, in a small bowl whisk in the egg and when the soup starts to boil, slowly add the whisked egg.You will notice that it will slowly form like satin ribbons.Check for salt and pepper and serve hot.
Serve the Chinese Chicken Sweet Corn Soup Recipe along with Chicken Manchurian, Chicken noodles for your weekend meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Chinese_Chicken_Sweet_Corn_Soup_Recipe_.jpg, 10
Ingredients: salt,green chillies,fennel seeds (saunf),cauliflower (gobi),milk coconut milk,cloves garlic,basil leaves,badam (almond) skin,avocado,coriander (dhania) seeds,sunflower oil baking,cumin seeds (jeera),lemon,mini pita breads,del monte cheesy garlic mayo

Pita Topped With Oven Roasted Cauliflower, Basil Avocado Sauce Recipe, 1 tablespoon Lemon juice,2 teaspoons Cumin seeds (Jeera),4 cloves Garlic,1/4 cup Milk - or coconut milk,Salt - to taste,4 Mini Pita Breads,4 Green Chillies,2 teaspoons Fennel seeds (Saunf),6 Basil leaves,1/2 cup Badam (Almond) - blanched and skin peeled,1 Avocado,4 tablespoon Del Monte Cheesy Garlic Mayo,200 grams Cauliflower (gobi),Sunflower Oil - for baking,2 teaspoons Coriander (Dhania) Seeds, 55, Fusion, To begin making Pita Topped With Oven Roasted Cauliflower, Basil Avocado Sauce Recipe preheat the oven at 200 degree Celsius for 5 minutes.Boil the cauliflower in a pot for 2 minutes with some salt till it is half done.
Strain it and keep it aside.Pound the cauliflower masala like the cumin seeds, coriander seeds, fennel seeds, and almonds in a pestle and combine it with the cooked cauliflower, spread it on a tray, drizzle some oil and bake it for 10 minutes till it becomes crispy.For the avocado sauce blitz the ingredients listed like the avocado, basil leaves, lemon juice, milk, green chillies, garlic and salt in a blender and keep it aside.Cut the pita bread in half, toast it with some butter on a hot pan.Spread the avocado sauce first,then add the crispy cauliflower and add few dollops of Delmonte garlic mayo and serveServe yummy Pita Topped With Oven Roasted Cauliflower, Basil Avocado Sauce for any party appetizer with Pomegranate Mint Cocktail Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept%2029/Pita_Topped_With_Oven_Roasted_Cauliflower_Basil_Avocado_Sauce-2.jpg, 15
Ingredients: salt,amchur (dry mango powder),fennel seeds (saunf),ajwain (carom seeds),jaggery,red chilli powder,cloves garlic,curry leaves,dry red chillies,onion,coriander powder,mooli mullangi (radish)

Sour Sweet Radish Key Vegetable Recipe-Sweet And Tangy Radish Dry Recipe, 1 teaspoon Amchur (Dry Mango Powder),3 Dry Red Chillies,Salt - to taste,4 cloves Garlic - finely chopped,1 teaspoon Coriander Powder (Dhania),3 Mooli/ Mullangi (Radish) - sliced,1 teaspoon Ajwain (Carom seeds),1 teaspoon Fennel seeds (Saunf),1/2 teaspoon Red Chilli powder,1 tablespoon Jaggery,1 sprig Curry leaves,1 Onion - thinly sliced, 45, North Indian Recipes, To begin making the Khatti Meethi Mooli Ki Sabzi recipe, first prep all the ingredients and keep them aside.Heat oil in the pressure cooker over medium heat, crackle the fennel seeds, ajwain, curry leaves and red chillies.
Once the seeds have crackled add the onion and garlic and sauté till the onions turn golden brown.Once the onions are well roasted, stir in mooli and the remaining ingredients like the red chilli powder, coriander powder and amchur powder and jaggery.
Add 1/4 cup of water, cover the pressure cooker and pressure cook for two whistles.
Turn off the heat and allow the pressure to release naturally.Open the cooker and stir the Khatti Meethi Mooli Ki Sabzi and check the salt and adjust accordingly.Once done, transfer Khatti Meethi Mooli Ki Sabzi to a serving dish and serve warm.Serve the Khatti Meethi Mooli Ki Sabzi Recipe along with Dal Palak Recipe and steamed rice or Malabari Parotta Without Egg Recipe for a weeknight dinner or even a cozy weekend lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Khatta_Meetha_Mooli_Subzi_Recipe_Sweet_and_Tangy_Radish_Dry_Recipe.jpg, 12