anandhuvasudev/southindiandish huggingface dataset:
Ingredients: pears,tabasco original sauce (or sauce choice),apple,curd,sugar,coriander (dhania) leaves,pineapple juice,cabbage (patta gobi muttaikose)

Pear and Apple Coleslaw Recipe, 1 Apple - julienned,1 Pears - julienned,1/2 Cabbage (Patta Gobi/ Muttaikose) - shredded,3 tablespoon Pineapple juice,1 tablespoon Sugar,3 sprig Coriander (Dhania) Leaves - chopped for garnish,4 tablespoon Curd (Dahi / Yogurt) - (low fat),1 teaspoon Tabasco Original - Hot Sauce - (or any hot sauce of choice), 15, Continental, To begin making the Pear and Apple Coleslaw Recipe; we will first get the dressing for the salad ready.To make the dressing for the coleslaw, whisk together yogurt, hot sauce, pineapple juice and sugar in a large bowl with a wire whisk until well combined.
The dressing can be prepped in advance and refrigerated until required.To make the dressing for the coleslaw, whisk together yogurt, hot sauce, pineapple juice and sugar in a large bowl with a wire whisk until well combined.
The dressing can be prepped in advance and refrigerated until you are ready to use it for a salad.With the help of a mandoline or a knife, shred half the cabbage, slice and julienne the apple and pear.
The use of mandoline ensures uniformity in the size.Finally, in a salad bowl, toss the cabbage, apple and pear.
Drizzle over the chilled dressing and mix well.Chill the Fruit Coleslaw and garnish with finely chopped coriander just before serving.The Pear and Apple Coleslaw makes a perfect accompaniment with Beet Quinoa Sliders Recipe; I quite often fill my Pita Bread with the Pear and Apple Coleslaw Recipe and serve it for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shyma_Menon/Pear_Apple_Coleslaw_Recipe.jpg, 8
Ingredients: green chillies,salt,chana dal (bengal gram dal),mustard seeds,poha (flattened rice),asafoetida (hing),coriander (dhania) leaves,jaggery,coconut,curry leaves,white urad dal (split),onion,peanuts (moongphali),tamarind paste,green bell pepper (capsicum),turmeric powder,sambar powder,sunflower oil

Gojju Avalakki Recipe - Puli Aval, 1/4 cup Roasted Peanuts (Moongphali),1/2 teaspoon Turmeric powder (Haldi),1/4 cup Tamarind Paste - thick,3 tablespoons Fresh coconut - grated,Salt - to taste,2 tablespoons Sambar Powder,3 tablespoons Sunflower Oil,2 Green Chillies - slit (optional),3 tablespoons Jaggery - (reserve 1 tablespoon),10 Curry leaves,3 cups Poha (Flattened rice),Asafoetida (hing) - a pinch,2 teaspoons Mustard seeds,2 tablespoons Chana dal (Bengal Gram Dal),1 Green Bell Pepper (Capsicum) - finely diced (optional),2 teaspoons White Urad Dal (Split),3 tablespoons Coriander (Dhania) Leaves - finely chopped,2 Onions - finely diced, 40, Karnataka, To begin with the Gojju Avalakki Recipe, firstly combine tamarind extract, jaggery, salt, sambar powder in a mixing bowl and mix everything properly.To this, add the Avalakki and mix to coat everything well, now sprinkle some water (too much water can make it mushy) on top of the Avalakki and let it soak for 20-30 minutes and absorb the tamarind liquid.After 20 to 30 minutes, heat required oil in a wide pan.
Add mustard seeds and let it splutter.
Add the urad dal, chana dal, groundnuts and cook on low flame for 2 minutes stirring in between so that they get an even colour.To this add the asafoetida, green chillies, curry leaves and give it a stir.Add in the chopped onions, turmeric powder and some salt.
This quickens the cooking process of onions, once they start to shrink, add the capsicum and give it a nice mix.
This whole step should take about 5-6 minute on a medium flame.Add the dry tamarind powder and the reserved jaggery.
This enhances the taste of the onions when combined with the poha.
(The Avalakki is like a sponge it soaks in everything and turns bland very soon) This steps helps its stay flavourful longer.
Now add the Avalakki into the tadka and gently mix it all around.
Adjust salt according to your taste.
Garnish it with coriander leaves and grated coconut.Serve Gojju Avalakki Recipe along with hot Masala Chai and Peanut Butter Banana Sandwich for a delicious weekday breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Gojju_Avalakki.jpg, 18
Ingredients: wheat brown bread,achari mayo,salt,black pepper corns,milk,nutralite garlic oregano,onion,mint leaves (pudina),eggs,green chillies,grams button mushrooms

Savory French Toast Recipe With Creamy Achari Mushroom, Nutralite Garlic & Oregano Spread - as needed,1/4 Cup Fresh cream,Salt - to taste,4 Whole Wheat Brown Bread - brioche bread preferred,1/4 teaspoon Whole Black Pepper Corns - coarsely pounded,2 Green Chillies - finely chopped,1/4 Cup Milk,3 Whole Eggs,1 Onion - finely Chopped,2 tablespoons Achari Mayo,Mint Leaves (Pudina) - finely chopped,200 Grams Button mushrooms - sliced, 30, Continental, To begin making the Savory French Toast Recipe With Creamy Achari Mushroom, first prep all the ingredients and keep ready.Melt Nutralite Garlic & Oregano Spread in a stir fry pan; add the onionS and saute until softened and lightly browned.Add the chopped green chillies and sliced mushrooms, sprinkle some salt and saute until the mushrooms become soft.
A this stage add the Nutralite Achari Mayo, give it a stir and turn off the heat.
Keep the Creamy Achari Mushroom aside.For the Savoury French Toast, in a mixing bowl; break the eggs, add milk, cream, salt and pepper.
Whisk to combine well until smooth.Dip the bread slices in the egg mixture and allow the slices to get well soaked.Melt the Nutralite Garlic & Oregano spread in a preheated pan; place these egg dipped bread slices in the pan and cook on medium high heat until the French Toast is golden brown and all of the egg mixture is cooked through and absorbed well into the bread.Once done, place the French Toast on a serving platter, spoon the creamy Achari Mushroom filling on the top and serve hot.Serve the Savory French Toast Topped With Creamy Achari Mushroom along with a cup of coffee for a wholesome high protein weekend breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/_Savory_French_Toast_Topped_With_Creamy_Achari_Mushroom-2_1600.jpg, 11
Ingredients: tomato,salt,ginger,tamarind water,mustard seeds,coriander (dhania) leaves,coconut,red chilli powder,cloves garlic,curry leaves,onion,methi seeds (fenugreek seeds),cumin seeds (jeera),coriander powder ground,sunflower oiling,snake gourd (pudulangai),peanuts (moongphali),turmeric powder,sesame seeds (til seeds)

Snake Gourd Salan Recipe (Snake Gourd Cooked In Tangy Spicy Peanut Sesame Curry), 1 teaspoon Coriander Powder (Dhania) - freshly roasted and ground,2 Tomatoes - pureed,3 tablespoons Fresh coconut - grated,1/2 teaspoon Mustard seeds,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 cups Snake gourd (pudulangai) - cut into 1 inch strips,1 teaspoon Red Chilli powder,1 cup Tamarind Water,2 tablespoons Sesame seeds (Til seeds) - roasted,2 tablespoons Coriander (Dhania) Leaves - to garnish,1 inch Ginger,1 Onions - roughly chopped,1/4 teaspoon Methi Seeds (Fenugreek Seeds),2 tablespoons Roasted Peanuts (Moongphali),1/4 teaspoon Turmeric powder (Haldi),3 cloves Garlic,Sunflower Oil - to cooking,1 sprig Curry leaves, 50, Andhra, To begin making the Snake Gourd Salan Recipe, first grind the peanuts, coconut and till seeds along with a little water and grind to a smooth paste and keep aside.
Also make onion, ginger garlic paste and keep aside.Steam the snake gourd in the pressure cooker for just one whistle and turn off the heat.
After the whistle, release the pressure immediately, so it does not get over cooked.
Heat a teaspoon of oil over medium heat in a pan; add the cumin seeds, mustard seeds, fenugreek seeds and curry leaves.When the seeds crackle, add the onion garlic and ginger paste and saute for about 2 minutes.
Add the tomato puree and saute for 2 more minutes until the tomatoes begin to boil and bubble.Add the turmeric powder, coriander powder, chilli powder and powdered peanut-sesame mixture.
Cook over a medium flame stirring continuously, for about 5 minutes.Add the tamarind water, the cooked snake gourd and salt and simmer until the gravy thickens for about 10 minutes.
Once done, turn off the heat and garnish with coriander leaves.Serve the Snake Gourd Salan along with Peppery Mushroom Biryani Recipe and Tomato Onion Raita for a delicious weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Snake_Gourd_Salan_Recipe_To_Go_With_Biryani-1_1600.jpg, 19
Ingredients: salt,cotton threads tie secure the guards,karela (bitter gourd pavakkai),mango pickle,red chilli powder,onion,cumin seeds (jeera),coriander powder,turmeric powder,sunflower oil

Filling recipe, Cotton threads - to tie and secure the guards,Sunflower Oil - for deep frying,5 Karela (Bitter Gourd/ Pavakkai),1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - finely chopped,1 teaspoon Mango pickle,1 teaspoon Turmeric powder (Haldi),1 teaspoon Salt, 40, North Indian Recipes, To begin with Bharwa Karela, firstly peel the Karelas and rinse it off with salt and turmeric to remove the bitterness and let it rest for 15-20 minutes.Now make a vertical cut on each Karela to fill the spicy masala.The next step is to prepare the masala.
Take a mixing bowl and add turmeric powder, red chilli powder, cumin seeds, coriander powder, mango pickle, onion and salt.
Mix it well.Now fill the dried Karelas with this tangy and spicy filling.
After which wrap the Karela using a a cotton thread and secure it well by closing the slit.Heat the oil in a kadhai and once the oil is hot enough, drop the stuffed Karelas into the oil carefully.Fry them till they become brown.
Once it is done, remove the thread and place it on a tissue paper to remove the excess oil.Serve Bharwa Karela along with Punjabi Dal Tadka and Boondi Raita for an everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Bharwa_Karela__Stuffed_Bittergourd_1600.jpg, 10
Ingredients: salt,mustard seeds,asafoetida (hing),mango,curry leaves,dry red chillies,sesame seeds (til seeds),cumin seeds (jeera),green chillies,sunflower oil

Mamidikaya Nuvvula Pachadi Recipe - Raw Mango Til Chutney Recipe, 5 Green Chillies - (adjust to taste),2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,3 Dry Red Chillies - (adjust to taste),1/2 cup Sesame seeds (Til seeds),3 Mango (Raw) - peeled and chopped,1 sprig Curry leaves,1 pinch Asafoetida (hing), 30, Andhra, To begin making Andhra Style Mamidikaya Nuvvula Pachadi,  wash the mangoes and chop it roughly into small pieces.In a kadai, dry roast the sesame/til, till fragrant and slightly brown.
Let it cool.Meanwhile heat a tadka pan with a bit of oil for tempering.
Add mustard seeds, allow them to crackle, then add cumin seeds, allow them to sizzle, add dry red chillies, curry leaves immediately, saute for a few more seconds and switch off heat.
Keep this aside.In a mixer jar, add the raw mango pieces, sesame seeds, asafoetida, green chillies and salt and blend Mamidikaya Nuvvula Pachadi till smooth, and take it out in a serving bowl.Add the tempering to to the Mamidikaya Nuvvula Pachadi Recipe and lightly mix.
Check the salt and adjust the taste accordingly.Serve Andhra Style Mamidikaya Nuvvula Pachadi with Steamed Rice, and Andhra Style Palakura Pappu Recipe topped with homemade ghee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anusha.pariti-gmail.com/Mamidikai_nuvvula_pachadi_recipe_edited.JPG, 10
Ingredients: saffron strands milk,mango (ripe),curd,sugar,cardamom powder (elaichi)

Frozen Mango Yogurt Recipe-Mango Froyo, 2 cups Curd (Dahi / Yogurt),1 pinch Saffron strands - soaked in 2 tablespoons milk,1 pinch Cardamom Powder (Elaichi),2 Mango (Ripe) - peeled & chopped,2-3 tablespoons Sugar - (adjust), 90, Continental, To begin making the Mango Froyo -Frozen Yogurt Recipe, first drain the yogurt by pouring it into a fine sieve, lined with a muslin cloth or you can use a cloth strainer.
Place a bowl below to collect the whey, and leave aside for about an hour or till all the excess water content is drained from the yogurt.
Once the whey is drained yogurt looks like the soft cheese.
Transfer to a bowl.
Add the hung yogurt in the blender along with the chopped mangoes, saffron and cardamom powder.
Blend into a smooth puree.
Taste and add adjust the amount of sugar accordingly.
You can replace the sugar with honey as well if you like.Pour the mixture into a freezer-safe box, seal the box with the lid and freeze for 3 hours or till almost frozen.
Remove from the fridge and blend once again in the blender to remove the ice crystals.
Pour it back into the freezer-safe box and return it to the freezer for next few hours to set.
Once again, remove from the fridge, blend one last time, before pouring it back into the box and freeze.
So essentially you will have a creamy yogurt when you freeze and blend a couple of times.
After the third time of freezing, the Mango Froyo (Frozen Yogurt) will be ready to be served.To serve Mango Froyo scoop it into individual servings and garnish with mint sprigs and serve chilled.
You can also optionally top it with fresh mangoes and almonds to give it added flavor and crunch.Serve Frozen Mango Yogurt Recipe-Mango Froyo as dessert after a meal of  Spiced Kumbh Pulao and Tomato Onion Cucumber Raita Recipe., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Gourmet_Favorites/Frozen_Mango_Yogurt_Recipe_Mango_Froyo-1.jpg, 5
Ingredients: tomato,soy,turmeric powder,ginger,salt,coriander,red chilli powder,poppy seeds,oil,button mushroom,cashews,bud garlic,green peas,garam masala powder

Dhingri Matar Recipe,  oil - as per use, 4 Bud garlic, 1 tablespoon poppy seeds, 1/4 cup green peas - steam,400 grams Button mushroom, 5 cashews, 2 cups tomato puree, salt - as per taste, 1/2 teaspoon turmeric powder, 1 cup soy chunks, 1 inch ginger, 1 teaspoon garam masala powder, 1/2 teaspoon red chilli powder, 4 sprig coriander - finely chopped, 50, North Indian Recipes, To make Dhingri Peas, first make ginger garlic paste and keep it aside.
Now add poppy seeds, cashew and a little water in a mixer.
Make a paste and keep it separately.
Now soak the soya chunks in hot water for 15 minutes and keep them aside.
Now heat oil in a pan.
Add ginger garlic paste to it and cook for 1 minute.
Now add tomato puree, turmeric powder and let it cook for 2 minutes.
Now add peas, soya chunks, mushrooms and let it cook till the mushroom becomes soft.
After the mushrooms become soft, add garam masala, cashew poppy poppy paste, salt, red chili powder and mix.
Let it cook for 5 to 7 minutes.
Turn off the gas and garnish with green coriander.
Serve Dhingari Peas along with Spinach Raita and Pudina Tawa Paratha for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Dhingri_Mutter_Recipe_Mushrooms_and_Peas_Spicy_Curry-1.jpg, 14
Ingredients: canned black beans,ginger,cloves garlic,virgin olive oil,onion,mint leaves (pudina),wheat bread crumbs,oats flour

Homemade Black Bean Burger Recipe, 1 cup Canned black beans,1 inch Ginger - grated,2 cloves Garlic - grated,1/2 cup Whole Wheat Bread crumbs,1 Onion - finely chopped,2 tablespoons Extra Virgin Olive Oil,Mint Leaves (Pudina) - a small bunch finely chopped,1/2 cup Oats Flour, 75, Continental, To begin making Homemade Black Bean Burger Recipe, soak the beans for at least 8 hours.After 8 hours, transfer the beans along with the water into a pressure cooker and pressure cook for 6-8 whistles.Turn off the flame and allow the pressure to release naturally.Open the cooker, drain the excess water and keep the beans aside.
Click here to see the video of how to cook beans and legumes in the pressure cooker.The next step is to combine all the ingredients for the burger pattie in a large mixing bowl.Into a food processor, add the onion, ginger, garlic, cooked black beans, breadcrumbs, oat flour, mint leaves, paprika, oregano, required salt, pepper and process until everything is combined well enough until the epatty mixture comes together.
Transfer the mixer to a large mixing bowl and check the salt and spices.
Adjust to suit your taste.
Shape the black bean burger pattie into 4 medium size patties and refrigerate for 30 minutes.
The size of the pattie will depend on the size of your burger bun.
The next step is to cook the patties on a skillet.
Preheat and grease the skillet with oil.
Place the burger patties on the preheated skillet and cook until browned on both sides.
You can optionally drizzle a bit of oil and continue to cook.Once burger patties are browned evenly turn off the heat.
Place the cheese slices over the patties.
Heat from the burger will melt the cheese.Place the cheese slices over the patties.
Heat from the burger will melt the cheese.Take the whole wheat sandwich buns, cut them half horizontally, add mustard sauce on both sides of the bun.
Place the cooked black bean patties and top with lettuce, sliced tomatoes and onions.
Serve hot.Wrap the Homemade Black Bean Burger into parchment paper and take them for summer picnics or have a fun summer afternoon lunch with a smoothie.Serve Homemade Black Bean Burger Recipe along with Cajun Style Potatoes Recipe and Orange Peppermint Green Tea Punch Recipe, https://www.archanaskitchen.com/images/archanaskitchen/World_Sandwiches_Burgers_Wraps/Homemade_Black_Bean_Burger_Recipe-1.jpg, 8
Ingredients: coriander (dhania),boneless chicken,red chillies,virgin olive oil,nando'peri peri chicken marinade,lemon

Nando's Peri Peri Chicken Recipe, 1 tablespoon Lemon juice,100 grams Nando's Peri Peri Chicken Marinade,2 tablespoons Extra Virgin Olive Oil,Coriander (Dhania) Leaves - small bunch,2 Fresh Red chillies - chopped (optional),400 grams Boneless chicken, 20, Continental, To begin making Nando's Peri Peri Chicken Recipe, add the chicken to a zip-closed bag and pour the marinade over top.
Close the top and toss the chicken.
Marinate overnight.Heat the oil in a shallow fry pan over medium heat, place chicken pieces in and cook until fully cooked.Turn to the other side and cook till evenly golden brown.
Or you can deep fry them instead, as well.
This takes about 10 minutes.Stir in coriander and chili and Serve with the lemon wedges.Serve Nando's Peri Peri Chicken Recipe along with Curried Couscous Recipe and a mocktail like Piña Colada Recipe (Pineapple with Coconut Milk Mocktail) for your evening party with your friends and family.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/lei778899-hotmail.com/Nandos_peri_peri_chicken.jpg, 6
Ingredients: orange,bananas,milk,apple,sugar,green seedless grapes,pomegranate fruit kernels,custard powder

Creamy and Delicious Fruit Custard Recipe, 3 tablespoons Custard powder,1/2 cup Green seedless Grapes - cut into half,1 Apple - cut into small cubes,1/4 cup Fresh Pomegranate Fruit Kernels,750 ml Milk,3 Ripe Bananas - (small) cut into small cubes,1/2 cup Sugar,1 Orange - peeled and cut, 40, Indian, To begin making the Fruit Custard will first mix the custard powder with a little milk to form a smooth mixture with no lumps.
Add the remaining milk and stir well.Place the custard milk in a saucepan and cook over medium heat and keep stirring continuously until you begin to see the custard thicken.
It is important to keep stirring it continuously, else the custard mixture will form lumps and will not have a smooth texture.Once the custard thicken, add the sugar and stir well for another 3 to 4 minutes.
Give it a taste, the custard should not feel raw, instead should be cooked well and taste creamy.Once the custard is cooked, allow the custard to cool completely.
 Once the custard is cooled, add in the chopped seasonal fruits and give it a stir.Serve the Fruit Custard recipe as an easy indian dessert for your parties or even for a simple sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/15-june/Recipe_For_Beginners_Fruit_Custard_Recipe_With_Custard_Powder-1.jpg, 8
Ingredients: salt,wheat flour,ginger,hung curd (greek yogurt),coconut,jaggery,water,curry leaves,coriander (dhania) leaves,onion,sooji (semolina rava) (fine),ghee,oil,green chillies

Mangalorean Style Sajjige Rotti / Rulavachi Bhakri Recipe (Semolina Pancake Recipe), 2 sprig Coriander (Dhania) Leaves - finely chopped,Ghee - or oil for shallow frying,Salt - to taste,2 teaspoons Jaggery - powdered,1/2 cup Whole Wheat Flour,3 tablespoons Fresh coconut - freshly grated,1 Onion - finely chopped,1 cup Sooji (Semolina/ Rava) - (fine),1 inch Ginger - grated or minced,1-1/4 cups Water - for kneading,5 Curry leaves - minced,2 Green Chillies - minced,3 tablespoons Hung Curd (Greek Yogurt) - use less if it is too sour, 30, Mangalorean, We begin making the Mangalorean Style Sajjige Rotti/Rulavachi Bhakri Recipe (Semolina Pancake Recipe) by mixing the semolina and wheat flour in a large mixing bowl.Add in the curd and water and mix it to a thick idli batter consistency.
Then add in the other ingredients such as the coconut, green chillies, onion, ginger, curry leaves, coriander and salt.
Mix well.The consistency should be thick and not too runny, Heat a flat pan in a medium heat.
Drizzle some oil over it.Using a ladle drop one full ladle of batter over the hot pan and then you can spread it little using the ladle itself or you can use your hand.
Drizzle some more oil on the top.
Let it cook for 3 minutes and flip it.Cook on the side for the same time and serve hot.
Serve the Mangalorean Style Sajjige Rotti/Rulavachi Bhakri Recipe (Semolina Pancake Recipe) along with South Indian Coconut Chutney (For Idli's & Dosa's) or just with a dollop of butter to enjoy your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mangalorean_Style_Sajjige_RottiRulavachi_Bhakri_Recipe_Semolina_Pancake_Recipe.jpg, 14
Ingredients: cheese,tomato,cardamom powder,ginger,turmeric powder,kasuri methi,salt,capsicum (green),cumin powder,red chilli powder,cloves garlic,onion,oil,black pepper powder,butter

Kadai Paneer (Recipe In Hindi),  1 teaspoon black pepper powder, oil - as per use, 2 cloves garlic - finely chopped, 1 teaspoon red chilli powder, 1 teaspoon ginger - grated, 1 onion - chopped, 2 tomatoes - chopped, 1 teaspoon cumin powder, 1 teaspoon cardamom powder, salt - as per taste, 1 tablespoon Kasuri methi, 1 small Tablespoon turmeric powder,250 grams cheese, 1 capsicum (green) - cut, 1 tablespoon butter, 50, Punjabi, To make kadhai paneer, first heat oil in a pan.
Add onion, capsicum, ginger, garlic to it.
Cook onion and capsicum until soft.
Now add tomato, turmeric powder, cumin powder, black pepper powder, red chili powder and let it cook for 3 minutes.
After 3 minutes, add butter, salt, cardamom powder and big cardamom and cook for 2 minutes.
Add paneer and fenugreek after 2 minutes.
Cover the pan and let it cook for 3 minutes.
Serve hot.
Serve the kadhai paneer with Amritsari dal, boondi raita and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/3-oct/Kadai_Paneer_Recipe_North_Indian_High_Protein_Vegetarian-3.jpg, 15