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###Human:
generate a recipe for No Onion No Garlic Oriya Style Moong Dalma Recipe
###Assistant:
To begin making Odiya Style Moong Dalma Recipe, soak moong dal in warm water for half an hour.
Get prep with the other ingredients as well.Into a pressure cooker add bay leaf, moong dal and mixed vegetables and pressure cook the dal and vegetables for two to three whistles.
Let the pressure release naturally and keep aside.In a pan, dry roast cumin seeds and dry red chilli.
Take the spices off pan to cool.
Once they cool down, dry grind them and keep it aside.In the same pan heat ghee and add panch phoran, ginger and dry red chillies saute for a few seconds.
Once the ginger is done add the cooked moong dal-vegetables and mix well.
Add more water if required to adjust consistency to suit your taste.
Simmer for 5 minutes.Mix grated coconut to the Moong Dalma recipe and switch off flame.
Transfer Odiya Style Moong Dalma into a serving bowl and garnish with roasted cumin powder, red chilli powder, coconut.Serve Odiya Style Moong Dalma Recipe (No Onion No Garlic) with roti/chapati and hot Steamed Rice for weeknight dinner.
Count of ingredients are 16 |
###Human:
generate a recipe for Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe)
###Assistant:
To prepare Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe), heat a large wok/kadai, take 2 tablespoons of the sesame oil (or olive oil), and sauté the cut eggplant and green pepper for about 10 minutes until they become just a little soft.Lightly salt it - don't put too much salt as the soy sauce will also be salty.
Care should be taken that the vegetables don't get overcooked as it's nice to have a little crunch to the vegetables.
Once done, remove and set aside on a plate.In the same pan (so that the flavor is retained), take the remaining 2 tablespoons of sesame oil and lightly sauté the cut garlic and onions.While these are sautéing, take a bowl and in it mix the soy sauce, chili garlic paste, hoisin sauce, vinegar, water, and cornflour.
Beat the mixture so that there are no lumps.Pour this mixture into the wok with the garlic & onions.
Now add the eggplant and peppers that you set aside and let the whole things come to a boil.The sauce should start thickening and coating the vegetables.
Taste to make sure salt and spice to your desired level.
If you need more, add salt and / or chili garlic paste to your level of satisfaction.Garnish with cilantro.
It will look gorgeous! You can also optionally sprinkle some roasted peanuts (whole, deskinned) to get a crunchy texture to the food.Serve Spicy Eggplant & Capsicum Curry with white rice or brown rice, or as a wrap with lettuce leaves.
It can also be served with Indian Breads like Butter naan or Roti.
Count of ingredients are 15 |
###Human:
generate a recipe for Whole Grain and Oat Buns Recipe (Healthy Dinner Rolls)
###Assistant:
To begin making the Whole Grain and Oat Buns Recipe (Healthy Dinner Rolls), in a small saucepan combine the soft butter, milk, and water.
Set over low heat until the butter is melt or just warm to the touch.
Stir in the yeast and honey.In the bowl, combine the whole wheat flour, oat flour, all-purpose flour, and salt.
Add the milk mixture and stir until combined.
Knead, until the dough comes together in a smooth, elastic, and slightly sticky ball.If the bun dough is unbearably sticky, add more flour 1 tablespoon at a time.
Avoid adding extra flour if possible, sticky is better than dense.Remove the bun dough to a well-oiled bowl, turning to coat completely in oil.
Cover with plastic wrap and let rise until doubled in size, about 1 hour.Turn the bun dough out onto a floured work surface and divide into the 9 rolls.
Form each piece into a smooth tight ball by stretching the corners around the bottom and rolling between your palm and the counter.Grease an 8 by 8-inch baking dish.
Place each ball of the Whole Grain and Oat dough in the dish and cover with plastic wrap or a muslin cloth.
Let rise again until puffy, about 30 minutes.Meanwhile, preheat the oven to 180°C.Take 1/4 cup of milk and brush over the rolls.
Sprinkle some oats and place it on the baking tray.
Bake the Whole Grain and Oat Buns for about 10 to 15 minutes, or until golden.
Once done, remove from the oven and serve warm.Serve the Whole Grain and Oat Buns Recipe (Healthy Dinner Rolls) with a Creamy Radish Soup Recipe With Sweet Potato and salad for a wholesome dinner.
Count of ingredients are 9 |
###Human:
generate a recipe for Kanchipuram Masala Dosa Recipe With Soya Dosa Batter
###Assistant:
To begin making Kanchipuram Masala Dosa, first prepare the soya dosa batter.
You can also use a regular dosa batter as well, if you have it handy.To begin making the High Protein Soya Idli & Dosa Batter, first we will soak all the ingredients.
Soak the soy bean separately in a bowl.
In a bowl soak the urad dal, methi seeds and chana dal together.
In another bowl, soak the rice.
Soak them for at least 6 hours or overnight.Once soaked, you can grind them.
Into a mixer grinder, add the soaked urad dal and methi seeds.
Add little water at a time and grind to make a thick flowing batter.Transfer the ground urad dal into a large bowl.
In the same mixer grinder, add the rice and add just little water at a time and make thick batter.
Transfer the rice into the same bowl as the urad dal.
Similarly, grind the soaked soya bean adding little water at a time to make a thick batter and add it to the same bowl as the rice and dal.Add the salt and stir well to combine.
Cover the bowl and ferment the High Protein Soya Idli & Dosa Batter for 8 hours/ overnight.
Once fermented, give it a stir gently.
You can make idli the first day when batter is fresh with air pockets.
Refrigerate the High Protein Soya Idli & Dosa Batter in an airtight container for 4 to 5 days and use it as required.The next step is to cook the Potato Masala for the Kanchipuram masala dosa.Preheat the oil in a pan over medium heat.
Add mustard, urad dal and chana dal and allow the dals to roast on low to medium heat until it becomes golden and crisp.Once the dals are well roasted, add the onions, green chillies, ginger and curry leaves.
Saute until the onions soften and turn golden in color.Once the onions have softened, add the cooked and coarsely mashed potatoes, salt, turmeric powder and stir to combine.
Cover the pan and allow the flavours to get induced into the potato masala.Check the salt and spices and adjust to suit your taste.
Turn off the heat and keep the potato masala aside.The next step is to cook the Vegetable Masala for the Kanchipuram masala dosa.In another pan add preheat some oil over medium heat.
Add chopped onion and green chillies and saute until the onions soften.Once the onions soften, add the grated beetroot, carrot and sprinkle some salt to taste.
Saute and cook until the vegetables soften and become tender.
Cover and cook to fasten the cooking process.Once the vegetables are cooked, turn off the heat and keep aside.The final step is to make the Kanchipuram masala dosa.Preheat the dosa skillet over medium heat.
Pour a ladleful of dosa batter, spread the batter in a circular motion from the inside to the out, to make a thin crepe.
Drizzle ghee around the dosa and allow the dosa to cook through.You will notice that it starts to turn brown from the bottom.Once dosa is cooked, spread a tablespoon of Idli dosa milagai podi, the potato masala on one half and top it with sauteed beetroot & carrots.
Fold the crisp Kanchipuram dosa and serve.Serve the Kanchipuram Masala Dosa immediately along with onion sambar and coconut chutney for a wholesome breakfast.
Count of ingredients are 20 |
###Human:
generate a recipe for Thakkali Gotsu Recipe | Thakkali Curry | Spicy & Tangy Tomato Gravy
###Assistant:
To begin making Tomato Gotsu Recipe/ Thakkali Curry Recipe, prepare all the ingredients and keep them ready.Soak the tamarind in hot water for 20 minutes.
Extract the water from the tamarind to get about 1/2 cup of thick tamarind.Roughly chop the tomatoes and pulse the chopped tomatoes in a mixer grinder.
You want a chunky sauce and not a fine puree.
This will help add texture to the Tomato Gotsu.Heat oil in a pressure cooker on medium heat, add the mustard seeds and allow it to crackle.
Add the curry leaves, garlic and onions and saute until the onions turn tender and translucent.
Now, add the crushed tomatoes, tamarind water, turmeric powder, sambar powder, salt and jaggery.
Stir the Tomato Gotsu and pressure cook for 2 whistles.Turn off the heat and allow the pressure to release naturally.
Once the pressure releases, open the cooker and give the Tomato Gotsu/ Thakkali Curry a stir.
Check the salt and spices and adjust to taste accordingly.
Transfer the Tomato Gotsu/ Thakkali Curry to a serving bowl and serve hot.Serve Tomato Gotsu / Thakkali Curry with Ven Pongal and South Indian Filter Coffee for breakfast.
Count of ingredients are 11 |
###Human:
generate a recipe for Raw Mango Raita Recipe
###Assistant:
To begin making the Raw Mango Raita Recipe, prepare the mango by washing and peeling it.
Grate the raw mango finely and set it aside.Whisk the yogurt until it is smooth.
Next add the grated raw mango, salt, chilli powder and roasted cumin powder to the curd and mix well to combine.
Check the salt and seasoning and adjust to suit your taste.Set the raita aside while you prepare the seasoning.Heat the oil in a small tadka pan.
When it is warm, add the asafoetida and saute for a few seconds.
Add mustard seeds and allow them to crackle.
Gently add in the curry leaves and allow them to crackle.
Once done turn off the heat.Pour the mixture over the Raw Mango Raita, stir and serve.
Serve Raw Mango Raita Recipe with Spicy Paneer Pulao With Vegetables for a tasty lunch.
Count of ingredients are 9 |
###Human:
generate a recipe for Dal Fry Recipe
###Assistant:
To begin making the Dal Fry Recipe, wash the dal and soak it in the water for about 20 to 30 minutes.Pressure cook the dal for 5-6 whistles with water, salt and turmeric powder.
Wait for the pressure to release naturally.
Once done, open the lid and set it aside.
Drain and reserve the water.Heat oil and ghee in a kadhai.
Once hot, add the grated ginger, garlic and green chillies to it.Saute for a few seconds and add the chopped onion.
Saute for another 3-4 minutes till onions are soft and golden brown in colour.Once done add the tomatoes to it and let it cook for 2 minutes till the tomatoes are soft and mushy.After the tomatoes are soft add the cooked lentils to the masala and give it a good mix.Add 1 cup of the reserved lentil water to it, adjust salt accordingly.Let the dal come to a boil, then simmer for 10 mins till it reaches the desired consistency.
Add water as and when needed to reach the consistency you prefer.
I prefer it a little thicker.The next step is to temper the dal.
Heat ghee/clarified butter in a small tadka pan.
Once hot, add the cumin seeds, fennel seeds and mustard seeds and dry red chillies, followed by the hing and red chilli powder.
Fry for 15 secs till everything has popped and is fragrant.
Make sure that you do not burn them.
Pour the tadka on the dal.
Rest the dal fry for 10 mins before giving it a stir and serve.
Serve hot, garnished with coriander leaves and a squeeze of lemon juice.Serve Dal Fry Recipe with Steamed Rice Recipe or jeera rice or Phulka and Aloo Methi Masala Recipe for a delicious meal.
Count of ingredients are 19 |
###Human:
generate a recipe for Chicken Schezwan Momo - Steamed Chicken Dumpling Recipe
###Assistant:
To begin making the Chicken Schezwan Momo Recipe, first let’s make the dough first.To make the Momo doughIn a mixing bowl, add maida, salt and add water slowly and knead to form a medium stiff dough.
The dough should not be smooth and non sticky.Keep the momo dough covered for 2 hours before making Chicken Schezwan stuffing.For the Chicken Schezwan StuffingHeat a pan with some oil, add ginger and garlic that finely chopped and saute till they soften.Add onions, and saute till they turn translucent.
Add in chopped carrot and bell peppers and give it a saute till they are cooked.Once the carrot and bell peppers are cooked you can add the minced chicken and give it a saute.
Once the chicken and the vegetables are cooked, you can add in schezwan paste, black pepper powder and salt and give it a toss.Cook the Chicken Schezwan stuffing mixture for another 5 minutes until all the flavors get well combined and switch off the heat.
Allow the momo stuffing mixture to cool completely.To make the Chicken Schezwan MomoTake a bamboo dimsum maker, or the regular idli steamer and fill it with water and heat it over a medium heat.Divide the momo dough into equal portions, to the size of a lemon.Take each ball and start rolling it out on a surface.
Roll out the dough as thin so that the outer layer of the momo is thin and delicate.In every flatten dough leaf, add 1 tablespoon of the Chicken Schezwan filling and fold the edges to semi circles and start pleating to give a nice characteristic pleats.Do the same with all the rest of the dough and filling.
Keep the completed Chicken Schezwan momos under a moist cloth to prevent drying.Grease the steamer with oil or place butter paper before placing Chicken Schezwan momo from prevent sticking.If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water start boiling put momo filled bamboo steamer on it.
Steam the Chicken Schezwan momo for 10 - 15 minutes.Serve the Chicken Schezwan Momo as a starter before a Chinese meal like American Chop Suey , Chilli Coriander Fried Rice Recipe and Chicken Manchurian Recipe (Gravy) by the side for your sunday lunch.
Count of ingredients are 11 |
###Human:
generate a recipe for Himachali Mutton Rara Recipe
###Assistant:
To begin making the Himachali Mutton Rara recipe, In a wide pan, dry roast all the garam masala ingredients except the nutmeg and grind them into a powder using a mixer grinder.Mix nutmeg powder in this mixture and keep it aside.Heat mustard oil in a heavy bottomed pan to smoking point and cumin seeds.Add chopped onion, green chillies, garlic and ginger and saute for 10 minutes.Add red chilli powder, turmeric powder and mix it properly.
Add tomatoes,salt and sugar.Let it cook for 15 to 20 minutes on medium flame till tomatoes are soft and the oil has risen to the top.
Sprinkle little water.Now mix mutton and let it cook for 20 to 25 minutes till it is rich and fully coated with all spices.Add ghee for the flavours.
Cover the pan with a lid and let the mutton cook in its own juices for about 30 to 45 minutes.Half way through, sprinkle 1 big tablespoon freshly grounded garam masala.Once the mutton is tender, add some chopped coriander, lime juice and serve hot.Serve Himachali Mutton Rara along with hot steamed rice, phulkas or pudina tawa paratha for a perfect weekday dinner.
Count of ingredients are 22 |
###Human:
generate a recipe for Raw Banana Bajji Recipe- Balekai Bajji | Vazhakkai Bajji
###Assistant:
To begin making the Raw Banana Bajji Recipe, peel the raw banana, cut in half horizontally and then begin to make slices vertically in order to get rectangular sliced of the raw banana.
For the Bajji BatterIn a mixing bowl combine all the ingredients of bajji batter which includes gram flour, turmeric powder, red chilli powder, asafoetida, and salt.Mix in just enough water to form a thick batter to thickly coat back of a spoon.
Keep the bajji batter aside.Heat oil in a kadai for deep frying the raw banana bajji on medium heat.
Coat each of the sliced raw banana slices in the gram flour bajji batter and gradually let it into the oil and deep fry until golden brown in color.Drain the Raw Banana Bajji on an absorbent paper placed in a plate to absorb the excess oil and serve hot.Serve Raw Banana Bajji Recipe as an evening snack along with Coconut chutney and Filter coffee.
Count of ingredients are 6 |
###Human:
generate a recipe for Tofu Masala Rice Recipe (Tofu Pulao)
###Assistant:
To begin with Tofu masala rice, wash and soak basmati rice in water for 1/2 an hour.
Drain and keep aside.Heat ghee in a sauce pan on medium heat.
Once hot, add the cumin seeds and let it splutter.
Add chopped onions, green chilli and ginger garlic paste and saute till onion turns golden brown.Now add the tomatoes and capsicum in the pan along with chilli powder, turmeric powder, coriander powder and garam masala.
and let it cook for 5-7 minutes.Now add the diced tofu along with salt and saute till the tofu turns little brown in colour.Add 2 cups of water and check for salt.
(add more salt if necessary).Cover the pan and once the mixture comes to a boil, turn the heat to low and simmer until all the water is absorbed.
Turn off the heat and allow the rice to rest for about 5 minutes before opening.Garnish with chopped coriander and serve the Tofu Masala Rice hot with Tomato Onion Cucumber Raita Recipe or any other vegetable raita of your choice.
Count of ingredients are 18 |
###Human:
generate a recipe for Mango Iced Tea Recipe
###Assistant:
To begin making the Mango Iced Tea, firstly wash, peel, chop the mangoes and puree them in a blender and refrigerate it.Heat water in a sauce pan and dip the tea bags and turn off the gas.
Let the tea bag rest in the pan for a while till the water cools completely.Remove the tea bags and refrigerate the black tea.
In a blender jar, add chilled tea, mango puree, lemon juice and sugar and blend together.Pour the prepared Mango Iced Tea in the serving glass.
Add plenty of ice, some lemon slices and mint leaf to garnish.Serve Mango Iced Tea to beat the scorching heat this summer along with snacks like Muesli Banana Fritters and Gobi Matar Mini Samosa.
Count of ingredients are 8 |
###Human:
generate a recipe for Poblano Chili Rellenos Recipe - Baked Cheese Stuffed Chilies
###Assistant:
To start making Poblanos Chili Rellenos, roast the Poblanos or the Bajji Chilli.
Place the chili on the stove top flame, with continuous monitoring, using tongs turn the chili around while it is roasting.
Roast the chili till the out skin gets charred marks.
Turn off the heat and keep the chili aside to cool down.
Peel the skin of the Poblanos or the Bajji Chilli and be careful not to damage the flesh.
Slit the chilis vertically halfway and remove the seeds.
Keep aside.
The next step is to prepare the filling.To prepare the filling, in a stir-fry pan heat oil over medium heat.Add the garlic and onions, sauté until onions are soft.Take a large mixing bowl and add grated cheese, marjoram, tarragon, oregano, salt and pepper.
Add the sauteed onions and garlic into the mixture.
Check the salt and spices and adjust to suit your taste.Preheat your oven at 350 F (180 C).
Line a baking sheet with parchment paper or grease with little oil.Next using a teaspoon stuff the filling inside the roasted chilis.
Top the stuffed chilies generously with the stuffing Beat in the gram flour and the egg in a separate bowl till it forms a thick paste.
Dip the stuffed chillies and and coat well with bread crumbs over it and place it on a baking sheet.
Bake in the oven for 15 - 20 minutes or until cheese is melted.
In the mean time pressure cook the tomatoes with water for about 2 whistle, peel off the skin and blitz it in the grinder with garlic to a smooth paste.Pour the mixture into a sauce pan and add the remaining ingredients and 1 cup water and let it boil till the raw smell goes away.
You can adjust the consistency based on your needs.
Remove the baked chillies and serve it on a plate and pour this sauce over it and garnish with some chopped cilantro.Serve the Poblano Chili Rellenos Recipe (Baked Cheese Stuffed Chilies) along with Mexican Vegetarian Bean & Cheese Enchiladas Recipe and end with a Tres Leches Recipe (Mexican Three Milk Cake) as a dessert.
Count of ingredients are 15 |
###Human:
generate a recipe for Thandai Phirni Recipe - A Delicious Indian Rice Dessert
###Assistant:
To begin with Thandai Phirni, wash and soak the rice for about 1 hour.Drain and pat dry the rice on an absorbent cloth.
Once blend the rice into a coarse phirni powder.In a heavy bottomed pan, add the milk and bring it to a boil.
Once it begins to boil, turn the heat to low and add the ground rice to milk.
You will notice that the milk will get thick after sometime.Keep stirring the milk while it is simmering.
Once it starts thickening, add the sugar and cardamom powder.Add the Thandai powder and keep stirring for another 5 to 10 minutes till the phirni mixture attains its full flavour and has an almost pudding-like consistency.Turn off the heat and allow it to cool completely.
Pour the Thandai Phirni mixture into small earthen pots and refrigerate for 3 to 4 hours.Garnish Thandai Phirni with chopped pistachios, almonds, rose petals and saffron.Serve Thandai Phirni recipe with snacks like Dahi Vada and Pyaaz Kachori during the festival of Holi.
Count of ingredients are 14 |
###Human:
generate a recipe for Whole Wheat Vegetable Chilla (Cheela) Recipe
###Assistant:
To begin making the Whole Wheat Vegetable Chilla (Cheela) Recipe, in a mixing bowl, mix the Vivatta Whole Wheat Flour and water and make a thick lump free batter.The paste should be thicker than dosa batter.After making a batter, mix the vegetables like chopped onion, chopped tomatoes, chopped capsicum, chopped coriander leaves,cumin seeds, turmeric powder, red chili powder and salt to taste.
Mix well.Heat a tava and grease it with 1 tablespoon oil.When the oil gets heated, add one ladle full of batter on the heated tava.If the vegetables accumulate in the center, then using your finger tips spread the vegetables around the cheela.Cover the tava with a lid for 3 to 4 minutes and cook the wheat chilla over medium heat.
The steam that gets created will help cook the chilla evenly.Open the lid and spread 1 teaspoon oil on top of the chilla while it is frying on the tava and continue to cook until you notice the sides and the bottom of the chilla is cooked through and lightly browned.Flip to the other side and let it get cooked for a few more minutes or until the edges appear crispy.Serve the Whole Wheat Vegetable Chilla (Cheela) along with Peanut Chutney for breakfast, tea time snack or dinner.
Count of ingredients are 11 |
###Human:
generate a recipe for Layered Paneer Butter Masala Biryani Recipe
###Assistant:
To begin making the Layered Paneer Butter Masala Biryani Recipe, wash and soak the rice in water for 30 minutes.
To make the rice for Layered Paneer Butter Masala BiryaniIn a pressure cooker, heat ghee on low flame add the whole spices- cardamom, cloves, star anise, cinnamon stick, whole black peppercorns, and a bay leaf, allow these spices to sizzle, next add the drained rice, salt and 2 cups of water.Close the pressure cooker and pressure cook for two whistles and turn off the flame.
Allow the pressure to release naturally.
Spread the rice on a plate and allow it to cool.
Once cooled, mix in the fried onions and chopped coriander and mint leaves.
To make the Paneer Butter Masala for the Layered Paneer Butter Masala Biryani RecipeIn a kadai, heat a teaspoon of oil on medium heat, add the cumin seeds, cardamom, green chilli, ginger, garlic, and onions and saute for 4-6 minutes, once the onions turn brown add in the chopped tomatoes.
Continue to cook until all the vegetables soften, add salt and turn off the flame.
Allow it to cool.
Once cooled, transfer the onion-tomato mix into a mixer-jar and grind into a smooth paste.
Heat a pan on low heat, transfer the ground masala paste onion- tomato mix to the pan and continue to cook on low flame.Now add the cumin powder, garam masala powder, red chilli powder, honey and kasuri methi.
Mix well and bring this paneer butter masala gravy to a brisk boil.
When the gravy begins to boil, add in the paneer pieces and fresh cream.
Mix well, and ensure that you are left with a thick semi coating masala on the paneer and turn off the flame.
We are not looking for a gravy style -paneer butter masala, we want the masala to be well coated over the paneer pieces.
To assemble the Layered Paneer Butter Masala Biryani RecipeGrease a big glass bowl generously with some melted butter, put some coriander- mint leaves and fried onions, start with the first layer, spread 1/3 cup of rice, pressing firmly, then a layer of paneer butter masala, repeat these layers till you end up with rice as the last layer.
Place a serving plate over this Layered Paneer Butter Masala Biryani bowl and invert it on the plate.
Serve Layered Paneer Butter Masala Biryani Recipe, along with Onion Raita for a simple meal.
Finish this simple yet delicious meal with Kesar Shahi Tukda With Rabri Recipe (Saffron Bread Pudding With Spiced Milk Custard)
Count of ingredients are 25 |
###Human:
generate a recipe for Spicy Aloo Naan Recipe
###Assistant:
To begin making the Spicy Aloo Naan Recipe, in a large bowl add the cups of flour all the ingredients for the dough and adding little water at a time knead to make a firm and smooth dough.Grease the dough with a little oil on the top and allow it to rest covered in a warm place until it doubles in volume.Once the naan dough has doubled, punch down the dough, knead for a minute and divide into 5 to 6 portions.The next step is to make the spicy aloo masala for the naan.In a large mixing bowl, add the mashed potatoes and the remaining ingredients and stir well to combine.
Check the salt and adjust to suit your taste.Take a portion of the naan dough, dust it in flour and roll it into a 2 inch diameter circle.
Place a spoonful of the spicy aloo masala and cover the filling by pulling the dough over it.
Dust it with flour and gently roll to make a bigger oval.
Brush the stuffed aloo naan with oil and sprinkle garlic on the top.
Place it on a greased baking sheet.
Proceed the same way with the remaining portions of the dough and potato filling.Preheat the oven to 200 C for 15 minutes.
Bake the Spicy Aloo Naan in the preheated oven for about 10 minutes until puffed up and golden in color.Once done, remove from the oven brush some butter on the top and serve.
Serve the Spicy Aloo Naan as an appetizer for your parties or along with Paneer Makhani for a weeknight dinner.
Count of ingredients are 14 |
###Human:
generate a recipe for Carrot Ginger Juice Recipe
###Assistant:
To begin making the Carrot Ginger Juice Recipe first add the carrots and ginger to the Juicer and extract the juice out.Add a little more water, so we can extract more from the pulp of the carrot juice that remains in the juicer.
Pour the juice into a jar and squeeze the juice from one lemon.Add just the taste by adding salt or honey of required.
You can also adjust the concentration of the juice by adding water or even squeezing some orange juice.Serve the Carrot Ginger Juice as soon as it is made to get maximum benefits.
Serve it with Grilled Sub Sandwich Recipes With Paneer & Roasted Vegetables for a healthy breakfast.
Count of ingredients are 3 |
###Human:
generate a recipe for Bullseye On Toast Recipe
###Assistant:
To begin making the Bullseye on Toast, using a cookie cutter or the lid of a steel jar, make a hole in the center of the bread.
Discard the center piece.Heat a griddle on medium flame, grease it with some butter and place the slice of bread on it.Gradually.
Break an egg in the hole of the bread, sprinkle salt and pepper, reduce the flame and cover and cook for 5-7 minutes.If you like slightly undercooked eggs, just take it off the griddle and serve it now, if not flip the toast on the other side and allow to cook for 2-4 minutes.Serve Bullseye on Toast along with Fresh Fruit Bowl Recipe and Nutty Delight Smoothie Recipe for a wholesome breakfast.
Count of ingredients are 5 |
###Human:
generate a recipe for Noodle Soup Recipe with Vegetables
###Assistant:
To begin making the Chinese Noodle Soup Recipe with Vegetables, we will first cook the noodles according to the package instructions.
Once you have cooked the noodles, rinse it under cold water to stop the cooking process.
Drizzle some oil and toss the noodles in oil.
We do this so that the noodles do not stick to each other.Our next step is to cook the vegetables for the noodle soup.
To do this, heat a teaspoon of oil in a wok.
Add the ginger, garlic, carrots, celery and beans.
Sprinkle some salt and stir-fry on high heat until the vegetables are partially cooked to al dente.Once the vegetables are cooked, add the chilli garlic sauce, rice vinegar, red chilli soy sauce, honey, vegetable stock, coconut milk, noodles and coriander leaves.
Give all the ingredients brisk boil.Check for the salt and spice levels and adjust to suit your taste.Turn off the heat and the Chinese Noodle Soup with Vegetables is now ready to be served as a wholesome meal on its own.Serve the Chinese Noodle Soup Recipe with Vegetables for a comforting Sunday lunch meal.
Count of ingredients are 14 |
###Human:
generate a recipe for Chole Pindi Recipe (Spicy Chickpea Curry)
###Assistant:
To begin making the Chole Pindi Recipe, we will first cook the soaked Kala chana chola (chickpeas) in the pressure cooker.
Click to see the video recipe of how to cook legumes like chickpeas in a pressure cooker.Make sure to cook the chola with a little salt.
After it is cooked, when you place it between your fingers, it should mash easily.
That's when you know you have the perfect texture of the cooked chola.The next step is to proceed to make the masala for the Pindi Chola.
Heat a teaspoon of oil in a heavy-bottomed pan over medium heat.Add the onion, ginger, green chillies, tomatoes, turmeric powder, coriander powder, garam masala powder, amchur powder, chilli powder, cinnamon stick and cardamom.Stir fry the spices along with the tomatoes, until the onions and tomatoes soften.
Once the onions and tomatoes, soften, add the cooked Kala Chana and give it a good stir.
Cover the pan, and simmer the Pindi Chole for about 5 minutes so the chola absorbs all the masalas and gets good flavors and taste.
Turn off the heat and stir in the chopped coriander leaves.Transfer the Pindi Chole to a serving bowl, garnish with thinly sliced ginger and a squeeze of lemon.Serve the Chole Pindi Recipe along with Phulka for an exciting Lunch meal.
Count of ingredients are 17 |
###Human:
generate a recipe for Traditional Amritsari Chole Recipe | Punjabi Chole Masala
###Assistant:
To begin with, the Amritsari Chole Recipe, first prep all the ingredients and keep them ready.
Ensure the Kabuli Chana/ Chickpeas was soaked for 8 hours or overnight in water.
Add the soaked chana into the pressure cooker, add a teaspoon of salt and the tea bag.
Ensure the water level is at least 2 inches above the level.
of chana.Note: The addition of tea bag while cooking the chana, help give the Amritsari chole a lovely deep colour.
If you don't have tea bags, then you can make a small potli and add dark tea leaves into it and tiet it with a cotton thread and add it to the pressure cookerPressure cook the chickpeas/ kabuli chana for about 35 to 40 minutes on medium heat.
There will be multiple rounds of whistles from the pressure cooker.
After the first 15 minutes, turn the heat to low and continue pressure cook for the remaining time.Turn off the heat and allow the pressure to release naturally.
In the meanwhile,we will make the Amritsari Chole Masala Powder.Preheat a skillet over medium heat; add all the spices and ingredients mentioned in the Chole Masala Powder section - coriander seeds, cumin seeds, methi seeds, cinnamon, cloves, badi elaichi,red chillies, anardana seeds and black pepper corns.
Roast all of them on medium high heat for about 5 minutes until you get a roasted aroma and the spices start getting a roasted colour.
Ensure you keep stirring it while they are getting roasted - so they get roasted eventy from all sides.Once done, turn off the heat and allow it to cool a bit.
Once cooled, add the roasted chole masala spices into a small jar of the mixer grinder and blend to make smooth powder.Keep the Amritsari chole masala powder aside.Final step is to bring all the masala together.Add 2 tablespoons of ghee to a preheated pan over medium heat; add the onion, ginger and saute until the onion softens.Once the onion softens, add the dry Amritsari chole masala, chopped tomatoes, turmeric powder and kala namak and saute the tomatoes until it becomes mushy and soft.
Once the tomatoes are soft.
Add the cooked kabuli chana/ chickpeas into the chole masala.
Stir well to combine.Cover the pan and simmer the Amritsari Chole Masala for a good 15 minutes.After 15 minutes of simmering, keep the pan uncovered and cook it open until the Amritsari chole masala has a thick gravy consistency.
Mash a few chana a little to make it a thick gravy if required.
Check the salt at this stage and add more if required.
Once done, add the remaining 1 tablespoon of ghee and give it a brisk boil for a minute and turn off the heat.
Finally garnish with coriander leaves and serve hot.Serve the Amritsari Chole along with Bhatura, Puri, or Kulcha and pair it along with lacha pyaz, boondi raita and some green chillies by the side for a special weekend lunch.
Count of ingredients are 21 |
###Human:
generate a recipe for Bengali Kosha Mangsho Recipe-Slow Cooked Mutton Curry
###Assistant:
We begin making Bengali Kosha Mangsho Recipe-Slow Cooked Mutton Curry Recipe by marinating the mutton with ground ginger and garlic paste.
Then add the yogurt and the rest of the spice powders and mix it thoroughly till it is evenly coated.Rest it for 2 hours.Then heat the pan with mustard oil, saute onion and tomato till it is well done.
Add all the spice powders once done keep it aside to cool and blend it into a smooth paste using a blender.Heat the pressure cooker, add oil, temper it with black pepper, cinnamon stick,bay leaves cardamom and sugar.
Add in the onion and tomato paste with all the masala powders, fry about 5 minutes.Now add the marinated mutton and the potatoes coat it with the gravy.Cook at a low heat, add 1 cup of water and cook the mutton covered for 5 whistles.
Once the pressure has been released naturally garnish with some chopped coriander leaves.Serve your spicy flavorful Bengali Kosha Mangsho-Slow Cooked Mutton Curry with Lachha Paratha.
Count of ingredients are 20 |
###Human:
generate a recipe for Besan And Green Pea Cheela Recipe
###Assistant:
To begin with Besan And Green Pea Cheela, first take a mixer jar and add green peas, garlic, onion, ginger, coriander leaves, a little water and make a paste.Take a mixing bowl and add chickpea flour, green peas paste, fennel seeds powder, sesame seeds, carom seed, salt and all the spices.
Mix them properly.After this, add water as required to make batter.Once the batter is ready, heat a skillet and pour the batter and form a round shape like we do when we prepare dosa.
Apply oil on cheela as needed and cook it from both the sides.Serve Besan And Green Pea Cheela with Dhaniya Pudina Chutney or any other chutney of your choice.
Count of ingredients are 15 |
###Human:
generate a recipe for Palak Pappu Recipe - Andhra Style Palakura Pappu - Dal Palak
###Assistant:
To begin with the Palak pappu , first pressure cook the spinach/palak along with 2 tablespoons water and a pinch of salt for 1 whistle.After the first whistle turn off the heat and release the pressure immediately and open the cooker.
This will ensure the palak has a rich green color.Heat oil into a pressure cooker over medium heat; add the onions, green chillies, ginger and saute until the onions soften.
Once it softens, add the turmeric powder, salt and 2 cups of water.
Pressure cook the pappu/ dal for 3 to 4 whistles and turn off the heat.
Allow the pressure to release naturally, as the dal will continue to cook, as long as there is pressure inside the cooker.Once done, open and lightly mash the dal.
Stir in the cooked palak into the pappu and give it a taste and adjust the salt accordingly.
Bring the palak pappu to a brisk boil and turn off the heat.
Once done, transfer the palak pappu to as serving bowl.The lastly, heat ghee in a tadka pan over medium heat; add the mustard seeds, urad dal and allow it to crackle and the dal to turn golden brown.Once the dal turns brown, add the garlic, red chillies and curry leaves and saute for a few seconds until you can smell the aroma of the garlic coming through.Pour this seasoning over the Palak Pappu and serve hot.Your Palak pappu (Spinach Dal) Recipe is ready, transfer it into a serving bowl and garnish with coriander leaves.Serve the Palak Pappu Recipe along with hot bowl of rice, topped with ghee and a Potato Roast for a lunch or dinner.If you are looking to make a healthy diabetic friendly lunch then serve the Palak Pappu Recipe along with Bajre Ki Roti Recipe or Jowar Roti with raita.
Count of ingredients are 15 |
###Human:
generate a recipe for Tok Dal Recipe (Bengali Style Masoor Dal)
###Assistant:
To begin making the Tok Dal recipe, peel and slice the mangoes, along with the seed if possible.
Wash and soak masoor dal for half an hour.Pressure cook mango, dal, turmeric and slit green chillies together till the dal is cooked.
Mangoes should still hold the shape and not be overcooked.Once the cooker is cooled, open the lid and mash just the dal a little.In a heavy bottomed pan, heat the mustard oil.
Add bay leaf, paanch phoran and red chilly to it.
Let it crackle.Add the cooked dal and 1/2 cup water to the tempering.Add salt to taste and boil till the dal thickens.Once it is done, switch off the stove an it is ready to be served.Tangy, creamy and light, Tok dal goes best with steamed rice and a dollop of ghee.
Count of ingredients are 9 |
###Human:
generate a recipe for Smoky Eggplant Soup Recipe
###Assistant:
To begin making the Smoky Eggplant Soup Recipe by preheating the oven at 180-degree celsius for about 10 minutes.
Poke holes on the aubergine with the help of a fork so that it helps in cooking.
Apply some oil and sprinkle some salt.
Rest it on a tray, once the oven is heated, let the eggplant roast for about 25 minutes.
keep turning the aubergine so that it roasts evenly, bake until it is soft.
Take it out and let it rest for about 20 minutes till it cools down.
Remove the skin and take out all the seeds and retain only the pulp(flesh).
Using a hand blender, blend the roasted aubergine flesh to a smooth paste.
You can also add in the vegetables that were used to make the broth.
Once done put it in a saucepan, mix it with the vegetable broth.
season the soup with salt, pepper and cumin powder.
Bring it to a boil and switch off the heat.Serve the Smoky Eggplant Soup Recipe by sprinkling some toasted almonds for a healthy breakfast meal along with Whole Wheat Stuffed Bread Sticks Recipe.
Count of ingredients are 7 |
###Human:
generate a recipe for Chettinad Sweet Paniyaram Recipe
###Assistant:
To begin making the Chettinad Sweet Paniyaram recipe, take dosa batter in a mixing bowl, add rava, powdered jaggery, coconut, salt, cardamom powder to it.Add required water and mix well with a ladle into thick batter.
Keep aside for 5 minutes and mix again.Add little water if required to adjust the consistency.
Heat paniyaram pan and add oil to all holes.Once hot, pour batter into all the holes and cover cook with a lid in low flame.Once cooked, flip to the other side gently with a spoon and cook until golden.Remove from pan and arrange in a plate.
Serve hot and enjoy.Serve Chettinad Sweet Paniyaram along with a hot cup of Filter coffee for your tea time break.
Count of ingredients are 8 |
###Human:
generate a recipe for Tofu & Veggie Coleslaw Sandwich Recipe
###Assistant:
To begin making the Tofu & Veggie Coleslaw Sandwich Recipe, we will first prepare the coleslaw.
In a mixing bowl, add the chopped cabbage, carrots and cucumbers.
To this add curd along with all the dressings - mustard sauce, lemon juice, sugar, salt and pepper.
Mix well and keep aside - your coleslaw is ready.
Place a saucepan on heat and toast the tofu on both sides with little bit of oil till it is golden brown.Add in the soy sauce, honey and chili sauce.
Coat the tofu pieces well with the sauce and finally add in the sesame seeds.
Now to assemble the sandwich, spread a dollop of butter over one side of each of the slices and keep it ready.
Take a spoonful of the Coleslaw salad and spread it evenly on the bread, then place the tofu square on top and close it with another slice.
Toast the sandwich in a sandwich toaster till it is golden brown and serve.
Serve the Tofu & Veggie Coleslaw Sandwich Recipe along with a Banana Almond & Prunes Smoothie for a protein rich breakfastYou can also pack this sandwich in your kids lunch box along with a handful of nuts and pomegranates to make it a healthy meal.
Count of ingredients are 15 |
###Human:
generate a recipe for Gujarati Kobi Marcha No Sambharo Recipe - Cabbage & Bell Pepper Stir Fry
###Assistant:
To begin making Gujarati Kobi Marcha No Sambharo Recipe, heat oil in a pan on medium flame.Once the oil is hot, add the fenugreek and mustard seeds and let it splutter.After the mustard seeds have spluttered add the sliced onions and saute until it turns translucent.Add the shredded cabbage, turmeric powder and saute a little until the cabbages are half cooked.Once done add the capsicum and saute until the vegetables are cooked yet retaining their crunch .
Add salt, turmeric powder, mix well and check for taste.
Saute for half a minute till the haldi is uniformly mixed in the Gujarati Kobi Marcha No Sambharo.Switch off the heat, add lemon juice and give Gujarati Kobi Marcha No Sambharo a quick stir.Serve the Kobi Marcha No Sambharo (Gujarati Style Cabbage and Bell Pepper Stir Fry) rolled in the Methi Ragi Soy Wheat Thepla Recipe or tawa paratha for kids lunch boxes.
Count of ingredients are 9 |
###Human:
generate a recipe for Tandoori Paneer Tikka Skillet Pizza Recipe
###Assistant:
To begin making the Tandoori Paneer Tikka Skillet Pizza Recipe, we will first make the pizza dough as it takes a couple of hours to rise.In a large mixing bowl, combine the flour, yeast, salt, sugar.
Add lukewarm water and knead to make a soft smooth dough.
Add olive oil on the top and knead the pizza dough for about 5 minutes until the pizza dough is soft.Once done, cover the dough and keep it aside for about 2 hours until the dough has almost doubled in size.In the meanwhile we will prepare the paneer tikka masala topping for the pizza.In a bowl, combine the cream and chopped mint leaves.Pound the fennel seeds and ajwain and add it to the yogurt .
Add in the remaining tikka masala ingredients into the cream mixture and stir to combine well.Place the paneer cubes in a large bowl, add in the marinade and allow it to rest covered for about half an hour to one hour or even overnight to get maximum flavour.After the paneer is marinated we will cook the paneer.
Make a paste of the ginger and garlic using a pestle and mortar.Heat oil in a heavy bottomed pan; add the pounded ginger, garlic and saute for a few seconds.
Add the tomato puree, paneer along with the marinade and give it a good stir to combine all the ingredients.Check the salt and spices and adjust to suit your taste.
Cover the pan and allow the Paneer Tikka Masala to simmer for about 3 to 4 and turn off the heat.While simmering, we can prepare the coal for the coal smoking method.Take a piece or two of coal (about 3 inches big) and hold it over a gas flame with the help of tongs.
The coal will begin to turn red hot and also grey in about 5 minutes.This indicates that the coal can be used for smoking.
Place this hot coal inside a crack proof bowl.
At this point heat a large wok or a skillet with rim that can be covered on medium heat.Place the coal along with the bowl over the paneer tikka masala.Add a spoon of ghee or oil on the coal.
It will begin to smoke.
Immediately cover the pan and reduce the heat to low and let it sit for about a minute until the smoke has gone away.
Open the lid and remove the coal cup.Your dish will get a smoked flavored paneer that taste just like the Tandoori Paneer Tikka Masala for the pizza is ready.Finally, now we will make the pizza.When the dough has risen and the tikka masala is ready, make the pizza when you are ready to serve it - else the pizza will get brittle and the paneer will become stiff.Preheat a skillet or a iron tawa on medium heat.Divide the pizza dough into 4 portions.Dust the pizza dough on flour and roll to make a 5 inch circle or the thickness you like for the pizza crust.Place the rolled dough on the tawa and cook it like a roti on both sides.Spread a little oil on the top of the dough and flip to make it face the bottom.
Next spread the paneer tikka topping on the pizza and spread it evenly.
Finally drizzle the mozzarella cheese.Cover the pan and allow the cheese to melt and also wait for the crust to get a slightly crisp from the sides.
This will take about 4 to 5 minutes.Once done, remove the Tandoori Paneer Tikka Skillet Pizza from the skillet and serve.Proceed the same way with the remaining pizza dough and serve immediately.You can serve the Tandoori Paneer (Cottage Cheese) Tikka Skillet Pizza with Indian Style Masala Macaroni for weekend night dinner.
Count of ingredients are 24 |
###Human:
generate a recipe for Mixed Vegetable Idli Upma Recipe
###Assistant:
To begin making the Mixed Vegetable Idli Upma Recipe, heat a teaspoon of oil in a heavy bottomed pan; add in the mustard seeds and allow it to crackle for a few seconds.Then add in the split urad dal and allow it to roast and turn a light brown in color.Once the dal is roasted we will add in the chopped onions, then the ginger, green chillies and curry leaves.
Saute on medium heat until the onions are transparent.
Add the carrots, capsicum and beans - sprinkle salt and roast the vegetables on medium heat.
You can optional sprinkle some water and cover the pan and steam cook the vegetables.Once tender we will add in the turmeric powder and the cut idlis and some salt to taste.Sprinkle a little water so the idlis don't get too dry, you want them to be moist and flavorful when the Mixed Vegetable Idli Upma is done.Stir all the ingredients well.
Turn the heat to low, cover the pan and allow the Mixed Vegetable Idli Upma to simmer for about 3 to 4 minutes.After 3 to 4 minutes, add in the chopped mint leaves and stir.
Transfer the Mixed Vegetable Idli Upma to a serving bowl and serve hot.Serve the delicious Idli Upma along with Roasted Garlic Tomato Chutney Recipe and top of this breakfast Kumbakonam Filter Coffee Recipe.
Count of ingredients are 14 |
###Human:
generate a recipe for Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy)
###Assistant:
To begin making Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy), remove the skin on yam.
Chop yam into 1 inch cubes.
Pressure cook with little salt and turmeric powder for 1 whistle.Soak yellow moong dal and channa dal separately for 1 hour.
Pressure cook for 1 whistle.Add 1 teaspoon oil in a pan.
Roast dried red chilies, ginger-garlic, green chillies, cumin seeds, black peppercorns, cinnamon stick, cloves, onion and grated coconut until fragrant and roasted well.Cool and grind the roasted spices into smooth paste.Heat remaining oil in a pan.
Add bay leaf and fennel seeds.
Roast for 10 seconds.Add the ground masala paste and cook until oil separated from the sides of the pan.
Add cooked dal and mix well.Add cooked yam along with tamarind juice and cook for 5 minutes.
Add little water and cook for another 10 minutes.
Check for seasoning.Serve Chenai Kizhangu Poricha Kootu Recipe along with steamed rice, Muttai Parotta Recipe ( Ande Ka Paratha / Egg Filled Flat Bread), steamed rice, Tamil Nadu Style Dal Masala Vada with Cabbage Recipe and Tamil Nadu Style Pala Kottai Sambar Recipe for a complete lunch or dinner.
Count of ingredients are 19 |
###Human:
generate a recipe for Sindhi Dal Pakwan Recipe - A Delicious Sindhi Breakfast
###Assistant:
To begin making the Sindhi Dal Pakwan Recipe, wash and soak chana dal in water overnight or for at least 4 hours.Once soaked, drain the water and cook the chana dal in 2 cups of water in the pressure cooker for a couple of whistles along with salt, sugar, turmeric powder, garam masala and amchur powder.After a 4 to 5 whistles, turn the heat to low and simmer for another 5 minutes and turn off the heat.
Allow the pressure to release naturally.
The grains of the chana dal should be soft and yet separate.Open the lid once the pressure releases completely.In a small tadka pan, heat ghee over medium heat.
Add the cumin and green chilies.Saute for a few seconds, add the curry leaves and asafoetida and turn off the heat.Pour the seasoning over the Sindhi Chana Dal and serve hot along with Pakwan.Serve the Sindhi Dal along with Pakwan (Crisp Puris) for breakfast, lunch or dinner.
Count of ingredients are 12 |
###Human:
generate a recipe for Thai Chicken Massaman Curry Recipe
###Assistant:
To begin making Thai Chicken Massaman Curry Recipe first heat a pan on medium heat and add all the dry spices, cardamom seeds, cinnamon, peppercorn, fennel seeds, coriander seeds,dry red chilies, listed under massaman curry paste and roast for a minute and keep aside in a bowl.Then add all the wet ingredients listed under massaman curry paste like onions, lemongrass, ginger and garlic to the pan and roast till all the ingredients turn light brown in colour and keep aside in a bowl.Once all the ingredients are cooled grind into a smooth paste in a mixer grinder.
Add little water if required.Now heat a wok and add oil to it then add the massaman curry paste and stir for a minute.
Add the cubed chicken breast and diced vegetables and stir.Add in the roasted peanuts and thick coconut milk.
Once the Thai chicken curry comes to a boil reduce flame and simmer.
Add the fish sauce, tamarind paste, palm sugar, salt and bay leaves.
Simmer and cook the Thai Chicken Massaman Curry for half an hour till the chicken and vegetables are cooked.Serve Thai Chicken Massaman Curry with Thai Stir Fried Green Beans and Thai Jasmine Sticky Rice for a nice weekend Thai lunch.
Count of ingredients are 19 |
###Human:
generate a recipe for Carrots & Sweet Potato Stuffed Paratha Recipe
###Assistant:
To begin making the sweet potato parathas, we will first make the dough.
Add flour and salt in a large bowl, adding little water at a time to make soft, pliable dough.Knead dough until it is smooth and elastic.
Add oil to coat the dough and knead little more.
The dough will be soft and nonsticky.
Allow the dough to rest for about 15 minutes, covered.Knead dough until it is smooth and elastic.
Add oil to coat the dough and knead little more.
The dough will be soft and nonsticky.
Allow the dough to rest for about 15 minutes, covered.Divide the dough into lemon sized balls and roll them out thin to approximately 3 inches in diameter.
Note tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.In another bowl, combine all the ingredients for the filling together.
Check the salt and spices and adjust to suit your taste.Add 1 tablespoon of the stuffing in the center.
Gather the sides and bring them together.
Remove the little excess dough which popped out when you brought them together.Press the stuffed dough down.
Toss it in some flour and roll it gently applying just even pressure to roll.
Roll it to desired thickness and your comfort level in rolling.Place the stuffed sweet potato carrot parathas on the hot griddle/skillet.
Cook on medium heat adding a little oil or ghee to cook the parathas until you notice it gets brown spots on both the sides and has lightly crisp outer crust.Serve Carrots & Sweet Potato Stuffed Paratha Recipe along with Boondi Raita Recipe Spiced With Black Salt, Instant Gor Kairi Lonche Recipe - Sweet Raw Mango Pickle and Apple, Kiwi, Pineapple Juice Recipe for a complete breakfast.
Count of ingredients are 8 |
###Human:
generate a recipe for Vazhaipoo Paruppu Usili Recipe - Banana Flower Paruppu Usili
###Assistant:
To begin making the Vazhaipoo Paruppu Usili Recipe, first soak the toor dal in water for about 3 to 4 hours.
Once the dal is soaked until soft; drain the excess water.
Into a food processor, add in the toor dal, add little water, salt to taste, torn dried red chillies, and turmeric powder.
You can add more chillies if you like it spicier.Blend the lentils into a smooth mixture.
If you want the Paruppu Usili to have a coarse texture when steamed, then grind the dal a little coarse.Grease steamer plates or idli plates with a little bit of oil and spoon the ground toor dal (paruppu usili) mixture into the steamer plates.Place the filled steamer plates into the steamer and steam for10 minutes on high heat.
Once steamed, turn off the heat.
Transfer the steamed dal into a bowl and allow it to cool until we prepare Vazhaipoo for the usili.Clean the Vazhaipoo (banana flower) and keep them soaked in a bowl which has water and curd mixed in it.
Soak for ten minutes.
Drain and chop Vazhaipoo.
Watch our video to learn how to prune the banana flowerHeat 1 teaspoon of sesame oil in a frying pan, add in the chopped Vazhaipoo (banana flower) and turmeric powder, salt to taste, cover and steam cook them for 2 to 3 minutes.
Remove and keep them aside.In the same pan add some more oil, once oil is hot add mustard seeds, split urad dal and saute till the urad dal turns golden brown in colour.Once the urad dal has turned golden brown, add asafoetida, curry leaves and break the steamed toor dal cakes and add to the pan.
Stir fry for 5 to 8 minutes until it forms a crumble.
Finally add the cooked Vazhaipoo and stir to combine well .Check for salt and adjust according to taste.
Transfer the Vazhaipoo Paruppu Usili Recipe to a serving bowl and serve.Serve Vazhaipoo Paruppu Usili Recipe with Sundakkai / Manathakkali Kai Vathal Kuzhambu, Steamed Rice and Elai Vadam for a delicious lunch.
Count of ingredients are 12 |
###Human:
generate a recipe for Chilli Paneer Momo Recipe
###Assistant:
To begin making the Chilli Paneer Momo Recipe, first let’s make the dough.For the Momo doughIn a mixing bowl, add maida, salt and add water slowly and knead to form a medium stiff dough.
The dough should be non sticky, smooth and firm.
Keep the momo dough covered for 2 hours before making the filling.For the Chilli Paneer filling To begin making the filling for the Chilli Paneer Momos, we will first make the base sauce by mixing the soya sauce, ketchup, chilli sauce and salt and mix well.
Heat oil in a wok on high heat; add garlic, ginger, green chillies, spring onions bulbs and stir fry for about 30 seconds.
Add in the capsicum on medium heat.
Once the capsicum is tender, stir in the sauce mixture to the wok and cook for a few minutes until the sauce thickens.At this stage, add the paneer cubes, turn the heat to high and continue to cook for a few minutes until well combined with the sauce.Garnish with spring onion leaves, transfer the chilli paneer to a bowl and set aside to cool.
To make the Chilli Paneer MomosTake a bamboo dim sum maker, or the regular idli steamer and fill it with water and pre heat it over a medium heat.Divide the momo dough into equal portions, of lemon sized balls.Take each ball and start rolling it out on a surface.
Roll out the dough as thin so that the outer layer of the momo is thin and delicate.In every flatten dough leaf, add 1 tablespoon of the Paneer Chilli filling and fold the edges to semi circles and start pleating to give nice characteristic pleats.Do the same with all the rest of the dough and filling.
Keep the completed Paneer Chilli momos under a moist cloth to prevent drying.Grease the steamer plate with oil or place butter paper before placing Paneer Chilli momos to from prevent them from sticking.If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water start boiling put momo filled bamboo steamer on it.Steam the Paneer Chilli momos for 10 - 15 minutes.
Once done, remove from the the steamer, place on a serving platter and serve hot.Serve Chilli Paneer Momos Recipe as an appetizer along with a meal of Sesame Noodles Recipe With Napa Cabbage or Spicy And Delicious Chicken Teriyaki Noodle Recipe and Indo Chinese Mixed Vegetable Recipe In Szechuan sauce.
Complete this meal with a dessert of Tender Coconut Ice Cream RecipeIf you are serving Chilli Paneer Momos Recipe as a snack, serve it along with Peanut Chilli Dipping Sauce Recipe or Homemade Red Chilli Garlic Sauce Recipe.
Count of ingredients are 13 |
###Human:
generate a recipe for Sticky Date Pudding With Butterscotch Sauce Recipe
###Assistant:
To prepare Sticky Date Pudding With Butterscotch Sauce Recipe, take the dates and milk in a medium Saucepan and bring to a boil over high heat.
Remove from the heat.Add baking soda and stir until the dates start to break down.Set the saucepan aside and allow mixture to cool for about 20 minutes.Take butter and brown sugar in a deep bowl.Using an Electric whisk, cream together butter and sugar until pale.Add the dates mixture and fold in gently.Sift in the flour, cinnamon and salt.
Stir the mixture until everything is combined evenly.Preheat Oven to 180 degrees Celsius and grease the ramekins with butter.Spoon the mixture into ramekins/desirable moulds.Bake Sticky Date Pudding for 30 minutes or until a skewer inserted comes out clean.Method for Butterscotch SauceHeat all the ingredients in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.Increase heat to high and bring the sauce to a boil.Reduce heat to low and simmer, uncovered, stirring often, for 7-8 minutes or until the sauce thickens slightly.Remove the pan from the heat and set the Butterscotch Sauce aside.AssemblingOnce the sticky date puddings are baked, allow to cool for 5 minutes and then turn upside down on a serving plate.Smother the sticky date pudding with warm butterscotch sauce and serve with crumbled walnuts on top.
Count of ingredients are 10 |
###Human:
generate a recipe for Spicy Quinoa Upma Recipe
###Assistant:
To begin with Spicy Quinoa and Oats Upma Recipe, dry roast the quinoa in a large pan for about 3 to 5 minutes on medium heat.
Once they get a roasted aroma, set them aside.In the same heavy bottomed pan, add a tablespoon of olive oil on medium-low heat, once the oil is hot, add ginger, cumin seeds, curry leaves and green chilies.
When the cumin seeds begin to sizzle, add onions and saute it until the onions turn translucent and become soft.Add the turmeric powder, tomatoes and peas to the onions and saute it for a couple of minutes.
Sprinkle salt according to your taste and pour in 2 cups of water to the tomato onion mixture and bring the water to a brisk boil.
Once the water is boiling, add the roasted quinoa and allow them cook for about 4-6 minutes on medium heat.
Stir gently on low heat to get rid of any lumps.
Cover the Quinoa upma with a lid and allow it cook for another 10 minutes until all the water is absorbed and the quinoa is cooked.After 10 minutes, turn off the heat and garnish the Spicy Quinoa Upma with chopped coriander leaves.
You can optionally sprinkle some lemon juice and serve warm.Serve the Quinoa Upma along with Coconut Chutney, a glass of Green Apple Spinach Juice for a wholesome breakfast.
Count of ingredients are 12 |
###Human:
generate a recipe for Andhra Dondakaya Ulli Kura Karam Recipe | Andhra Kovakkai Fry
###Assistant:
To begin making Andhra Dondakaya Ulli Kura Karam Recipe, prep all the ingredients and keep them ready.Place the cut Dondakaya in the pressure cooker, sprinkle salt and turmeric powder along with 2 tablespoons water and pressure cook for 2 whistles.
Turn off the heat after 2 whistles and open the pressure cooker immediately by releasing the weight with the fork or placing the cooker under cold running water.This is to ensure we don't overcook the Dondakaya/ Tindora.
Keep this aside.Next step is the roast and grind the masala.Heat a small pan over medium heat; add the chana dal and urad dal and roast until they change color.Once they are turning a little brown, add the methi seeds, coriander seeds, sesame seeds, cumin seeds, red chillies.
Stir for about a minute until they begin to release the aromas.Once done, turn off the heat and allow the roasted masala to cool.Once cooled, add the masala, the roasted peanuts and tamarind to a small jar of the mixer grinder, add blend to make a powder.
Grind this without any water.
Keep this aside.The final step is to now put together everything for the Andhra Dondakaya Ulli Kura Karam.Heat oil in a heavy bottomed pan, over medium heat; add the mustard seeds and allow it to crackle.Once done, stir in the asafoetida and curry leaves for a few seconds.Add the cooked Dondakaya / Tendli/ Tindora and the ground roasted masala.
Give it a stir to combine it well.Cover the pan and turn the heat to low and cook the Dondakaya Ulli Kura Karam for about 3 to 4 minutes so that all the flavours get well absorbed to bring in a delicious taste.
Check the salt and adjust according to taste.Once done, turn off the heat and transfer the Andhra Dondakaya Ulli Kura Karam to a serving bowl and serve hot.Serve Andhra Dondakaya Ulli Kura Karam Recipe along with Steamed Rice Recipe, and Andhra Style Bendakaya Charu Recipe for a delicious lunch or dinner.
Count of ingredients are 16 |
###Human:
generate a recipe for Bengali Bhetki Begum Bahar Recipe (Spicy Fish Fillets Curry)
###Assistant:
To cook Bengali Bhetki Begum Bahar Recipe, wash and clean fish nicely, apply enough salt, and lemon juice all over and marinate for 1 hour.In a large mixing bowl, add beaten egg, cornflour, green chili paste, ginger paste, pepper powder, and salt.
Mix well and keep aside.Heat a little oil in a Shallow fry pan and meanwhile, take the marinated fish fillets and dip in the egg mix one by one and shallow fry on a medium flame on both sides till deep golden in color.
Close the lid for a minute to help the fish fillet get cooked.
Then continue shallow frying without lid till deep golden.Transfer the fried fillets on a paper towel and keep aside.Add a little oil in a Kadai, add mace and just after few seconds, add onion paste and sauté for few minutes till rawness disappears.Now add ginger paste and slit green chilies, and fry till the mix turns golden in color.Add the tomato puree along with turmeric powder, coriander powder, cumin powder, Kashmiri red chili powder and garam masala powder.
Fry till cooked well and deeper in color.Now add poppy seeds paste and cashew paste and stir well.
Sauté for another 3-4 minute.Now add around 1/2 cup of hot water or as per required consistency.Add salt and stir well.
Let the curry get a boil.
Simmer the flame and cook for 2-3 minutes with lid closed.Once the curry is done, mix-in some nutmeg powder and fresh coriander.Slide the fish fillets carefully into the gravy and turn off flame.Serve Bengali Bhetki Begum Bahar Recipe hot with Steamed rice and Chapatis.
Count of ingredients are 20 |
###Human:
generate a recipe for Achari Paneer Masala Recipe
###Assistant:
To begin making the Achari Paneer Masala Recipe, firstly soak the cashews in hot water for about 15-20 minutes.Dry roast the ingredients listed under masala which includes coriander seeds, fennel seeds, mustard seeds, methi seeds, Kashmiri dry red chillies, Kalonji, cumin seeds on low flame for about 5-10 minutes till the spices release their aroma.Let them cool and grind to a powder using a mixer grinder.Puree the green capsicum, cashews and tomatoes together and set aside.Heat the mustard oil to its smoking point in a heavy bottomed pan.
Add green chillies, asafoetida and saute for 10-15 seconds.After 10 to 15 seconds, add in the chopped onions and cook till they turn slightly golden brown.Once the onions are brown, add the powdered masalas and roast together for about 15 -20 seconds.Spoon in the pureed tomato and capsicum and cook till the gravy thickens and the oil separates and starts floating on the sides.
This will take about 5 to 7 minutes.After 5 to 7 minutes, add the paneer and cook for just 2 minutes till the Achari Paneer Masala comes up to the temperature of the gravy.
Once done, check the salt and seasonings and adjust according to taste.Turn off the heat and transfer the Achari Paneer Masala to a serving bowl and serve hot.Serve Achari Paneer Masala Recipe along with Phulka or Jeera Rice, Dal Fry, and Boondi Raita for a weekend meal.
Count of ingredients are 16 |
###Human:
generate a recipe for Steamed Cauliflower Curry Recipe (Healthy Stir Fry)
###Assistant:
To begin making the Steamed Cauliflower Curry Recipe, we will first steam the cauliflower.
You can use a steamer or a pressure cooker to steam it.If you use a pressure cooker, place the florets in the pressure cooker, sprinkle some salt, add a tablespoon of water and cover the cooker.
Place the weight on and pressure cooker for just one whistle.
As soon as you hear one whistle, turn off the heat and release the pressure immediately by placing the cooker under running cold water.
This will release the pressure immediately and stop the cooking process immediately.
Open the cooker and you will notice the cauliflower is lightly steamed and is also firm.
This is exactly the texture we want for the cauliflower curry.
Our next step is to season the cauliflower curry to give it taste.
Here is where you can experiment with your spices, but I am keeping it simple.
Heat a teaspoon of oil in a wok or a kadai; add the cumin seeds, curry leaves and allow it to crackle.
Stir in the black pepper powder and finally the steamed cauliflower and stir fry it until the cauliflower gets well coated with the pepper and cumin.
After about a minute turn off the heat.Transfer the Steamed Cauliflower Curry to a serving bowl and serve it for a quick weeknight dinner or pack it into your lunch boxes.Serve Steamed Cauliflower Curry along with Boondi Raita and Phulka for a weekday lunch or dinner.
Count of ingredients are 6 |
###Human:
generate a recipe for Matar Kachori Recipe
###Assistant:
To begin making the Matar Kachori, we will first make the dough.
In a mixing bowl, add the flour, ghee and salt.
Combine to make a coarse crumb mixture.Add little water at a time to make a soft smooth dough.
Cover the kachori dough and allow the dough to rest for 15 minutes.
Keep it aside.To make the matar kachori filling, add the green peas,ginger, garlic, green chilli in a blender and blend to make a coarse mixture.
Heat a teaspoon of mustard oil in a heavy bottomed pan; add the fennel seeds and kalonji and saute for two seconds.Add the matar kachori mixture, chilli powder, garam masla, amchur powder, chaat masala powder, salt to taste and saute till all the ingredients are well combined.Once done, turn off the heat and allow the matar kachori mixture to cool completely.Finally, to make the Matar Kachori roll the dough into 2 inch circles.
Add the kachori mixture in the center and bring edges together & form a ball.Press down to make a disc and make all the kachoris like this.
Heat the required oil in a heavy bottomed pan to fry the kachoris.
Add the kachoris and fry till they turn golden brown on both sides.Once it is done, take them out on a kitchen towel so that it absorbs the excess oil and serve Matar Kachori hot.Serve this delicious and tasty Matar Kachori with Tamarind Chutney or Dhaniya Pudina Chutney and a hot cup of Masala Chai or your evening snacks, as an Indian appetizer for potluck and as starters for dinner parties.
Count of ingredients are 16 |
###Human:
generate a recipe for Murungai Keerai Sambar Recipe - Drumstick Leaves Sambar
###Assistant:
To begin making the Murungai Keerai Sambar Recipe - Drumstick Leaves Sambar, first prep all the ingredients and keep them ready.Into a pressure cooker, add the tamarind water, onion, mooli, Murungai Keerai, salt and sambar powder.
Add 1 cup of water and pressure cook for 2 whistles.Turn off the heat and release the pressure immediately, to prevent the Murungai Keerai from getting over cooked.
Into a pressure cooker, add the toor dal along with 2-1/2 cups of water, turmeric powder and pressure cook for 2 whistles.
After 2 whistles, turn the heat to low and simmer for 4 to 5 minutes and turn off the heat.Allow the pressure to release naturally.
Once released, open the pressure cooker and mash the dal well using a potato masher.Add the cooked dal into the Murungai Keerai Sambar masala and stir well.
Check the salt and adjust accordingly.
Heat ghee in a tadka pan over medium heat; add the mustard seeds and allow it to cracke.
Add the asafoetida and curry leaves and turn off the heat.Pour this seasoning over the Murungai Keerai Sambar and give it a brisk boil for a couple of minutes and turn off the heat.Transfer the Murungai Keerai Sambar to a serving bowl and serve hot.Serve the Murungai Keerai Sambar Recipe, along with steamed rice, cabbage poriyal and a Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for a classic south indian lunch or dinner.
You can also pack the Murungai Keerai Sambar into a lunch box by mixing it along with rice.
Count of ingredients are 10 |
###Human:
generate a recipe for Methi Turai Ki Sabzi (Fenugreek Leaves And Ridge Gourd Stir Fry)
###Assistant:
To begin making the Methi Turai Ki Sabzi, warm the oil in a heavy bottom pan or kadhai.
Add the cumin seeds and broken red chilies to it and allow them to crackle.Next, add the finely sliced onions and saute them until pink, soft, almost translucent.Then, add coarsely crushed garlic, green chilies, turmeric powder and coriander powder and saute it all together for a minute or two.To this, add the cubed ridge gourd and toss on high heat for 3-4 minutes.
The ridge gourd will release water, cover and cook for 3-4 minutes more on medium heat, till it is soft and cooked through.When done, uncover the kadhai, add the methi leaves, garam masala powder, lemon juice, salt and mix well once again.Cook this together for 3-4 minutes again on a high heat until all the water released by methi and ridge gourd dries up.At this stage, leave the sabzi uncovered, so that the vegetables can dry up completely leaving you with a dry sabzi.
Check the salt and spices in the end and adjust to suit your taste.
Turn off the heat, transfer to a serving bowl and serve warm.Serve Methi Turai Ki Sabzi along with hot salad for a quick lunch or a weeknight dinner.
Count of ingredients are 12 |
###Human:
generate a recipe for No Bake Cocoa Oats Cookies Recipe
###Assistant:
To begin making the No Bake Cocoa Oats Cookies, melt peanut butter in a saucepan and mix honey once it has melted.
Turn off the flame.
Transfer melted peanut butter in a mixing bowl.
Add cocoa powder, and mix until the cocoa powder and peanut butter have combined well.
Add in the oats and nutella spread and combine the ingredients well.
Add in 1-2 tablespoons of milk so that all the ingredients are combined and forms a dough.
Take one tablespoon of the cookie dough and roll it into a ball.
Now slightly flatten them to give it a cookie shape.Refrigerate it for an hour and No Bake Cocoa Oats Cookies are ready to serve.Serve No Bake Cocoa Oats Cookies as a snack at tea time with Irani Chai and Cucumber Sandwich with Yogurt and Dill Spread
Count of ingredients are 5 |
###Human:
generate a recipe for Chettinad Vegetable Pulao Recipe
###Assistant:
To begin making the Chettinad Vegetable Pulao, first prep all the ingredient like chop the vegetables and get all the ingredients measured and keep it handy.
Soak the Kohinoor Super Basmati Rice for 30 minutes.The first step is to roast and grind all the ingredients for spice powder.
Heat a small skillet over medium heat.
Add the whole spices including cloves, cinnamon stick, whole black peppercorns, fennel seeds, coriander seeds and roast for two to three minutes until you smell the aromas and the spices are get a roasted colour.Once done, allow the spice to cool and then blend into a fine spice powder using a blender.
Keep aside.The next step is the make the Chettinad pulao in one single pot.Heat 2 tablespoons of ghee in a large saucepan over medium heat.
Add the ginger garlic, onion and green chilies.
Saute until the onions soften.Once the onions soften, add carrot, green beans, potatoes, bay leaf, turmeric powder, red chili powder and freshly ground spice powder.
Stir well to combine.Add the washed Kohinoor Super Basmati rice, salt and 2 cups of water.
Bring the rice to a roaring boil.
Once it comes to a roaring boil, turn the heat to low, cover the pan and cook the rice until all the water is absorbed and turn off the heat.Allow the Chettinad vegetable pulao to rest for 10 minutes.
After 10 minutes stir in the mint leaves and the green peas and serve.Serve the Chettinad Vegetable Pulao along with Tomato Onion Raita and Vegetable Kurma for lunch or dinner.
Count of ingredients are 19 |
###Human:
generate a recipe for Dry Fruits Suzhiyam (Boorelu) With Black Rice Recipe
###Assistant:
To begin making the Dry Fruits Suzhiyam (Boorelu) With Black Rice recipe, we will first start preparing the batter.Soak urad dal, black rice, idli rice for a minimum of 4 to 5 hours or overnight.Grind the urad dal in a mixer until it becomes like a butter consistency.Add idli rice, black rice, salt and water to the urad dal mixture.
Make sure it is ground like an idli consistency.Leave it for 4 to 6 hours for fermentation.
This step is optional for this dish.
If you ferment you may use the remaining batter for making dosa.Once the grinding is complete, add rava and make the batter thick enough to dip the dry fruit balls.The next step is to make the stuffing.
Dry roast the nuts until the raw smell leaves and grind it in a mixer.Add ghee, dry fruits and give it a good mix.
After 3 minutes, add elachi and cook until they form a sticky consistency.
Sprinkle water if needed.
Water is surely needed if you are using raisins.Lastly add the powdered nuts and mix it well.
Switch off the gas.Grease ghee in your palms and make the mix as round balls.
This needs to be done when the mix is hot else we cannot bind them together.Meanwhile, heat oil in a deep fry pan.
Dip the balls made out of nuts in the batter and fry until it is cooked well.Take out and put them in a tissue paper to absorb the excess oil.
Suzhiyam or Boorelu is ready to be served.Serve Dry Fruits Suzhiyam (Boorelu) With Black Rice during festivals along with other traditional sweets such as Rava Kesari Bhath and Paruppu Payasam.
Count of ingredients are 11 |
###Human:
generate a recipe for Eggless Double Chocolate Sugar Bite Cookies Recipe
###Assistant:
To begin making the Eggless Double Chocolate Sugar Bite Cookies recipe, sift the flour and baking powder in a large mixing bowl and set aside.Pre heat oven at 180 degree C for 10 to 12 minutes.
In a microwave safe bowl add chocolate compound pieces and melt at high for 50 seconds.Give a quick stir in between.
Add melted butter, sugar, cocoa powder and melted chocolate with the flour mix and mix well.You will notice a crumble texture formed.
Add milk slowly and softly mix to make smooth & soft dough.
Line a baking tray with parchment paper.
Pinch a lemon sized ball and flatten to shape a cookie.Add few chocolate chips on top.
Make more cookies out of the dough and place them on the lined sheet keeping 1 inch distance.
Bake the cookies for 10-12 mins.
Transfer them on a wire rack and let them cool.
Initially they might look soft but once the cookies cool, they will become crisp.
Store them in air tight jar for longer use.
Serve Eggless Double Chocolate Sugar Bite Cookies along with Masala Chai for your tea time break or you can also pack this in your kids snack box.
Count of ingredients are 8 |
###Human:
generate a recipe for Roasted Garlic Tomato Chutney Recipe
###Assistant:
To begin making Fried Garlic Tomato Chutney Recipe, keep all the ingredients ready and remove the skin of garlic cloves.
Heat oil in a shallow fry pan, roast the dry red chillies and garlic cloves to golden brown and keep aside.In the same pan, roast the tomatoes, tamarind until the tomatoes turn pulpy and keep aside.Now grind the roasted garlic cloves, red chillies, tomato, tamarind and salt to a fine paste using a mixer grinder and take it our in a small serving bowl.To prepare the tadka, heat oil in a tadka pan, add the mustard seeds and let it splutter.Add the dry red chilli, curry leaves, asafoetida and let it crackle.Switch off the flame and add this tadka over the prepared chutney and mix well.Serve the Fried Garlic Tomato Chutney Recipe along with steaming hot Carrot & Cheese Filled Idli Recipe or Homemade Crisp Ghee Roast Dosas and Arachuvitta Sambar Recipe for South Indian breakfast.
Count of ingredients are 9 |
###Human:
generate a recipe for Spinach Dal (Recipe In Hindi)
###Assistant:
To make Palak Pappu, firstly cook the tur dal with turmeric powder and 1 teaspoon of oil in a cooker till it comes to 2 cities.
Mash the lentils and keep them aside.
Now heat oil in a pan.
Add cumin, fenugreek and gram dal to it.
Cook for 15 seconds and then add curry leaves, asafoetida, green chillies and garlic.
After 15 seconds, add onion and salt and cook till the onion becomes soft.
After the onion softens, add tomatoes and cook until the tomatoes are soft.
Add the spinach and let it cook until the spinach becomes soft.
Keep a little tamarind paste left and put the rest in the pan with turmeric powder.
Mix and let it boil.
Add lentils, salt, 1/2 cup of water and mix them well.
Taste and add remaining tamarind paste.
Cook the lentils for 8 to 10 minutes and then serve hot.
Serve Palak Pappu with Beetroot Thoran, Rice and Ghee for day or dinner.
Serve Palak Pappu with Beetroot Thoran, Rice and Ghee for day or night.
Count of ingredients are 16 |
###Human:
generate a recipe for Ridge Gourd Tambli Recipe - Spicy Ridge Gourd in Coconut Curry
###Assistant:
To begin making the Ridge Gourd Tambli, first lightly peel the ridge gourd, slice it into discs and chop each disc into 3-4 pieces.
Set this aside.In a wide pan, warm a teaspoon of ghee.
Add in the mustard seeds and curry leaves to it and allow them to sputter.Next, add in the chopped ridge gourd, and toss the pieces around on a low heat, until they are slightly softened.
Sprinkle a little salt to taste and cook further.
This will make the ridge gourd release a little water.
Cover and cook on a low flame for 3-4 minutes until the ridge gourd is completely cooked.Once cooked through, you should be left with mushy, cooked vegetable.
Set this aside to cool, while you prepare the coconut curry for the tambli.In a bowl, add the sour yogurt, a dash of water and whisk till smooth and no lumps remain.
Add the coconut to the smallest mixer jar, and top with 2-3 tablespoons of the whisked yogurt.In a tadka pan, warm a teaspoon of ghee, drop the slit green chillies and asafoetida into it.
Saute till the chillies are bruised and fragrant.
Add them over the coconut in the mixie.
Grind the whole mixture to a smooth paste, adding little water if required.Add the ground coconut mixture to the whisked curd and mix it all together.
Lastly, add the ground to the cooked ridge gourd, adjust salt if required and stir well.Serve the Ridge Gourd Tambli along with hot steamed rice for lunch or a quick weeknight dinner.
Count of ingredients are 9 |
###Human:
generate a recipe for Attukal Mochai Kuzhambu Recipe-Mutton Leg & Field Beans Gravy
###Assistant:
To prepare Attukal Mochai Kuzhambu Recipe | Mutton Leg-Field Beans Gravy, prep with all the ingredients required.
Heat oil in a heavy bottomed kadai.
Add jeera, saunf, cinnamon, cloves, bay leaf.Once they are aromatic, add 2 chopped onions and saute till translucent.Add poppy seeds, gram, tomatoes and saute till tomatoes are cooked.Add grated coconut, switch off heat and allow to cool.
Once cooled, grind this into a smooth gravy, with salt & a little water if required.In another kadai, heat a little gingelly oil, add chopped onion (1), chopped brinjals, field beans/avarekalu, and saute well.
Add water till the veggies are immersed and cover the kadai with its lid.Meanwhile, also pressure cook goat leg for 15 whistles or till the leg meat is tender.Once the pressure releases, add this meat with stock to the veggies in kadai and bring to boil.Add the ground masala paste and enough water to make it a thin gravy.
Adjust salt and spices accordingly.Once it starts boiling add tamarind extract and cook it covered over low flame for about 15 minutes.In a tadka pan, heat a teaspoon oil and temper with mustard, curry leaves, 1 chopped onion, and hing.Garnish with finely chopped coriander leaves and serve Attukal Mochai Kuzhambu Recipe | Mutton Leg-Field Beans Gravy with steamed rice/ Jeera rice or lachha paratha.
Count of ingredients are 23 |
###Human:
generate a recipe for Karwar Style Anasa Patal Bhaji Recipe-Pineapple cooked with coconut
###Assistant:
To begin making the Karwar Style Anasa Patal Bhaji Recipe (Pineapple cooked with coconut) by chopping the pineapple by removing the thorns and the inner core.
Chop them to medium sized pieces.Heat a pan and dry roast the coriander seeds, dry red chillies till it becomes brown and grind it along with coconut to a smooth paste.In the same pan add the pineapple with ½ cup water and cook it till it becomes soft, then add the coconut paste, jaggery, kokum rinds and salt.Cook slowly till the water reduces and the masala is well incorporated with Pineapple.
Serve the Karwar Style Anasa Patal Bhaji Recipe (Pineapple cooked with coconut) as a side dish along with Gehun Bhajra Thepla Recipe (Spiced Wheat Millet Flat Bread) and Palak Raita Recipe for Lunch meal.
Count of ingredients are 10 |
###Human:
generate a recipe for 15 minute Cauliflower Fried Rice Recipe
###Assistant:
We begin making the 15 minute Cauliflower Fried Rice Recipe by grating the cauliflower and prepping the vegetables first.Heat a sauce pan with oil, add garlic and onions and sauté for few minutes, then slowly add in all the vegetables and saute till it is cooked.Finally add the cauliflower along with all the sauces and the seasonings and give it a stir fry.Serve the 15 minute Cauliflower Fried Rice Recipe along with Chilli Paneer Recipe (Indian Chinese) to enjoy your meal.
Count of ingredients are 10 |
###Human:
generate a recipe for Peshawari Karahi Gosht Recipe
###Assistant:
To begin making the Peshawari Karahi Gosht Recipe, we will begin by placing a pressure cooker on a medium flame and adding some ghee.Add garlic, ginger and dry red chillies allow it to saute for few minutes.Add in chopped tomatoes, sprinkle salt and turmeric and saute till the tomatoes become soft and mushy.Once the tomatoes are cooked you can add the mutton pieces and sprinkle the required amount of salt and saute till the mutton pieces get browned.Add curd and 1/2 cup of water and pressure cook the mutton for at least 6 whistles.Allow the pressure to release naturally and sprinkle coriander leaves and serve hot.
Serve the Peshawari Karahi Gosht Recipe can be made any day along with some hot phulka or tandoori roti and jeera rice.
Count of ingredients are 12 |
###Human:
generate a recipe for Tofu Stir Fry Curry Recipe
###Assistant:
To begin making the Tofu Stir Fry Curry, first make the red chilli paste, for this soak 3 dried red chilies for 30 mins and grind to a fine paste.
Keep the red chilli paste aside.Heat oil in a non-stick pan and add ginger, garlic and green chilies.
Saute on high heat for 30 seconds and add the onions.Cook the onions for 2-3 minutes.
The onions should start to become translucent but still be crunchy.
Add the tofu, bell peppers and other vegetables and stir-fry for 3-4 minutes.While the vegetables are getting cooked, combine all the ingredients for the curry sauce.Add the curry sauce to the vegetables and stir to combine, until it starts to become thick.Keep stirring as you cook on medium heat for a few minutes till you are happy with the consistency of the sauce and turn off the heat.
Check the salt and spices and adjust to suit your taste.
The Tofu Curry is now ready to be served.Serve the Tofu Stir Fry Curry along with a bowl of brown rice and a Beet Carrot and Apple Salad for a quick weeknight dinner.
Count of ingredients are 15 |
###Human:
generate a recipe for Tandoori Aloo Tikka Recipe - Indian Spiced Roasted Smoked Potatoes
###Assistant:
To begin making the Tandoori Aloo Tikka Recipe, get all the ingredients prepped and ready.Into a large mixing bowl add all the ingredients for Tandoori Aloo in a bowl except the boiled potatoes and ghee and stir them well until combined.Add the boiled baby potatoes into it and allow it to marinate for 30 minutes.Heat a tablespoon of oil or ghee in a wok or a skillet, add the tandoori aloo mixture.Sauté over high heat for four to five minutes, stirring occasionally and roast the potatoes until all the marination thickens and forms a coat over the aloo.The potatoes/ aloo should be well crusted and golden brown.Once done, check the salt and spice and adjust to suit your taste of the Tandoori Aloo.
Keep this aside in the same pan.
Next step is the give the Tandoori Aloo Tikka a smoked flavour.
Place a large piece of coal on the gas flame and allow it to turn red hot.Place a katori in the center of the tandoori aloo tikka pan, place the red hot coal in the katori/ cup and spoon a little bit of ghee over the coal.
It will begin to emit smoke.
Cover the pan and allow the tandoori aloo tikka to get the smoky flavours.After about 30 seconds, remove the coal cup and the smoked Tandoori Aloo tikka is ready.Serve the Tandoori Aloo Tikka as an appetizer for parties along with Lacha Pyaz & Green chutney
Count of ingredients are 13 |
###Human:
generate a recipe for Bajra & Dal Cheela Recipe (Spicy Pearl Millet & Lentil Crepe Recipe)
###Assistant:
To begin making the Bajra & Dal Cheela Recipe, soak whole green gram, channa dal, bajra and whole urad dal together in enough water for 5 to 6 hours.Once soaked well, drain the excess water.
Grind all the dals and bajra together along with ginger, coriander leaves and chilies in a mixer grinder to smooth batter adding little water at a time.
The consistency of the batter should not be very think or very thick, but of smooth pouring consistency.
Add salt, asafoetida and transfer the bajra & dal cheela batter to a mixing bowl.To make the Bajra & Dal Cheela, preheat a skillet on medium heat and grease the skillet.
Pour a ladleful of batter on the skillet and spread it in circular motion inside out to make a thin cheela/ crepe.
Drizzle a teaspoon of ghee or oil around the sides and inside and cook till it turns golden brown on both the sides.
Once done, remove from the pan and serve.
Proceed the same way with the remaining cheela batter.Serve the Bajra & Dal Cheela along with Peanut Chutney, a glass of Masala Chaas (buttermilk) or ginger tea for a wholesome breakfast or dinner.
Count of ingredients are 10 |
###Human:
generate a recipe for Watermelon Panzanella Salad Recipe
###Assistant:
To begin making the Watermelon Panzanella Salad, preheat oven to 220 C.Cut the bread to croton sized pieces.
Drizzle with some olive oil and garlic powder, stir well to combine.On a baking sheet spread the olive oil tossed bread, place it in the preheated oven and bake for 8 to 10 minutes or until the bread is crisp and golden brown in colour.Once done, remove from the oven and keep the bread aside to cool and crisp completely.
The bread will continue to get crisp once it gets out of the oven.
The next step is to bring all the Watermelon Panzanella Salad ingredients together.In a mixing bowl add all the other ingredients like the watermelon, cucumber, red onions, spinach, balsamic vinegar, black olives, salt and pepper and toss well until combined.
Add cooled and toasted crisp bread and stir well and serve.Serve the Watermelon Panzanella Salad as a quick weeknight side dish for dinner or even as an appetizer for your parties along with Tomato & Beetroot Soup and Pizza Pinwheels.
Count of ingredients are 11 |
###Human:
generate a recipe for Kela Besani Sabzi Recipe
###Assistant:
Wash the bananas and loosen them.
Cut the round pieces and boil them in water for a while.
Now prepare the gram flour solution.
For gram flour solution, make a batter by mixing a little salt, a pinch of turmeric and water in the gram flour.
Now stir the boiled bananas out of the water and roast them in gram flour solution and fry them in hot oil.
Now heat a tablespoon of oil in a pan.
Add asafetida and cumin seeds to it.
Roast the whole spices, ie turmeric, red chilli, and coriander.
Now add yogurt and water and mix well.
Stir the fried bananas and salt in the oil and cover and cook on low flame.
After 15-20 minutes when the curd, spices and bananas are mixed well, turn off the gas.
Garnish with chopped green coriander and green chillies and hot spices, hot with hot paranthas or flowers.
Count of ingredients are 14 |
###Human:
generate a recipe for Amlechi Uddamethi Recipe - Goan Raw Mango Curry
###Assistant:
To begin making the Amlechi Uddamethi Recipe (Goan Raw Mango Curry), we will first get all the ingredients ready and keep aside.Grind all the ingredients for the curry by adding water to make a smooth paste.
We will now pressure cook the raw mango along with the tamarind water, jaggery and salt for just one whistle.
After the first whistle turn off the heat and allow the pressure to release naturally.Heat a teaspoon of oil in the kadai over medium heat.
Add the mustard seeds, urad dal and methi seeds.
Allow them to roast and crackle.Once roasted, add the asafoetida and the mango tamarind curry and the curry paste.
Stir well to combine and bring the Amlechi Uddameth to a quick boil and turn off the heat.
Check the salt and spices and adjust to suit your taste.
Serve the Amlechi Uddamethi (Goan Raw Mango Curry) along with steamed rice as a comfort food for lunch or a weeknight dinner.
The Goan Mango Curry also makes a great dish for parties.
Count of ingredients are 12 |
###Human:
generate a recipe for Green Chutney Aloo Chaat Recipe
###Assistant:
To begin making Green Chutney Aloo Chaat Recipe, wash and put the potatoes in a pressure cooker with enough water and close the lid.Place the pressure cooker on heat and pressure cook the potatoes for three whistles.
Turn off the heat and let the pressure release naturally.After the pressure in released discard the water and let the potatoes cool.
Once cool, peel the potatoes and chop the potatoes into equal bite size and keep them aside.While we are waiting for the potatoes to cool, we will make the green chutney.Add all the ingredients listed under *For green chutney* - the coriander leaves, mint leaves, ginger,green chillies, salt, sugar, lemon and peanuts to a mixer grinder, add little water and grind the green chutney until smooth.Now we will pan fry the aloo.
Preheat a pan and add little oil.
Once the oil is hot, add cumin seeds and let it splutter.
After the cumin seeds have spluttered, add the potatoes and saute.
Add salt to taste and stir fry potatoes till they evenly turn light golden brown on the outside.
Add cumin powder, garam masala powder and stir well to combine.
Turn off the heat.
Once the potatoes have cooled a bit, mix the green chutney with the aloo and combine to coat all the aloo pieces well with the green chutney.
Sprinkle chaat masala and combine.Transfer the green chutney aloo chaat into serving bowls.
Garnish with pomegranate kernels and sev and serve.
You can add a dash of lemon juice to the Green Chutney aloo Chaat if you like.Serve Green Chutney Aloo Chaat Recipe along with Rajma Cutlet (Kidney Beans Patties), Dahi Bhalla Papdi Chaat and Masala Soda Shikanji for your next chaat party.
Count of ingredients are 16 |
###Human:
generate a recipe for Italian Grissini Recipe- Homemade Breadsticks
###Assistant:
To begin making Italian Grissini Recipe- Homemade Breadsticks, take a small bowl and add warm milk, honey and instant dry yeast.
Mix them well.Cover the bowl and keep it in a warm and dry place for 7-8 minutes till it becomes foamy.In another mixing bowl, add all purpose flour and whole wheat flour and salt and mix till well combined.Now after 7-8 minutes check on milk yeast mixture if its ready then add it to our dry ingredients slowly and start kneading.Add warm water if required.
Keep kneading for 7-8 minutes till dough become soft.Lightly oil a clean large bowl and gather the dough into a ball and place it in bowl.
Brush the surface of the dough with olive oil.Cover it with a cling wrap and keep it in a warm place for about 1 to 1-1/2 hours or till it doubles in size.Take the dough out and add carom seeds and chilli flakes to it if you like optional.
Knead it for a few seconds till even.
Do not knead it for too long.Preheat oven at 200 degrees.
Meanwhile, Grease a baking sheet/tray with olive oil.Cut the dough in 16-17 equal pieces and roll each part into thin rope of around 12-13 inches in length and approximately the thickness of a pencil, coat each rope with sesame seeds.Brush some olive oil on a baking tray and place these ropes on it 1/2 inch apart from each other.Bake Grissini ropes for 12-13 minutes, check after 12 minutes to see if done.
Bake till crisp and golden brown.Remove Grissini from oven and allow to cool down and serve.Serve Italian Grissini Recipe- Homemade Breadsticks with Provençal Tomato Rice Soup Recipe or with Roasted Beet & Walnut Dip Recipe.
Count of ingredients are 11 |
###Human:
generate a recipe for Restaurant Style Green Peas Masala Recipe
###Assistant:
To begin making Restaurant Style Green Peas Masala, we have to first cook the peas.
Pressure cook the green peas along with 2 tablespoons water for 1 whistle.
Release the pressure of the cooker immediately.
Keep the cooked peas aside.
Meanwhile, soak cashew nuts in warm water for 15 minutes.
Once the cashews have softened, add them to a mixer and grind them along with curd to make a smooth paste.In a heavy bottomed pan, heat oil on medium flame.
Once the oil is hot, reduce it to a low flame, add bay leaf, cinnamon stick, cardamom and cloves.Once the aroma of the spices start wafting in the air, add chopped garlic & ginger and sauté until the raw smell goes away.
This will take about a minute or two.Next, add onion paste, tomato puree and saute until the raw smell of onions goes away.
This will take about 5 minutes.
Then add all the dry spice powders including turmeric powder, cumin powder, coriander powder, garam masala powder, red chilli powder and salt to taste.Mix them well and add 2 tablespoons of water to the mixture to avoid burning of the spices.Once the spices are well cooked, add required water to get the required consistency of your choice.
Boil for 3 to 4 minutes.Next, add the cashew-curd mixture (paste) and stir continuously for the proper mixing of ingredients.Now ,add the cooked peas and let the Green Peas Masala cook on a low flame for 5 minutes.Finally, switch off the gas and add a dollop of butter and chopped coriander leaves on top.Serve Restaurant Style Green Peas Masala with Phulkas or Tawa Paratha along with a Cauliflower and Cucumber Raita for your everyday meals.
Count of ingredients are 22 |
###Human:
generate a recipe for Cherupair Thoran Recipe - Kerala Steel Green Gram Vegetable
###Assistant:
To begin making the Cherupayar Thoran Recipe, wash the green gram and pressure cook it for 3 whistles by adding enough water and salt.Crush garlic and green chilli in a mortar pestle.
Mix it with the grated coconut.
Keep it aside.Heat a heavy bottomed pan with coconut oil.
Once he oil is hot, add mustard seeds and urad dal.
Once they splutter add cumin seeds, dry red chilli and curry leaves.
Give a quick fry.Add onion, turmeric and salt in the pan.
Saute the mixture till the onion becomes soft and translucent.
Add the coconut mixture and sauté it well till raw smell goes.
Add the cooked green gram and mix it well.
Keep on the flame on low for 2-3 minutes.
Switch off and garnish with chopped coriander leaves.
Serve Cherupayar Thoran hot.
Serve Cherupayar Thoran Recipe along with Keerai Sambar, Steamed Rice, Elai Vadam and Beetroot Pachadi for a weekday meal.
Count of ingredients are 14 |
###Human:
generate a recipe for Dhaba Style Dal Fry Recipe (Dhaba Style Dal Fry)
###Assistant:
To make dhaba style dal fry, first boil all the lentils.
Pour the lentils into the pressure cooker and add 1/2 teaspoon turmeric powder and salt to it.
Cook the pulses till 3 o'clock.
Once the pressure comes out, open the cooker and mix the lentils.
Keep it separately.
Heat oil in a pan.
Add asafetida, cumin seeds and mustard and let it cook for 10 seconds.
After 10 seconds, add curry leaves, big cardamom, cardamom, star anise, long and salted green chillies.
Allow to cook for 30 seconds and then add green chili and ginger garlic paste.
Let it cook for 1 minute.
After 1 minute, add onions and cook until brown.
Once brown, add tomatoes, turmeric powder, red chilli powder, coriander powder and salt.
Add some water and cook for 5 to 8 minutes.
After the masala cooks well, add the cooked lentils to it.
Allow to cook for 8 to 10 minutes, turn off the gas and garnish with green coriander.
Serve Dhaba Style Dal Fry with Sew Tomato Vegetable and Phulka for dinner.
Count of ingredients are 24 |
###Human:
generate a recipe for Cucumber Tomato Corn Peanut Salad With Lemon Recipe
###Assistant:
To begin making the Cucumber Tomato Corn Peanut Salad With Lemon Recipe, we will first chop all the vegetables and keep it ready.Heat a sauce pan on medium heat, add th corn kernels along with 1/2 a cup of water boil for 6-8 minutes.
Turn off the flame, drain the water and set the corn aside.
In a mixing bowl combine, cucumber, tomato, onion, corn, green chili, peanuts.Squeeze in the lemon juice, sprinkle salt and add coriander leaves and give it a mix.Toss it nicely and check for salt and adjust accordingly.
Sprinkle with toasted and crushed peanuts and serve.Serve the Cucumber Tomato Corn Peanut Salad With Lemon Recipe along with tawa paratha, Dal Palak Recipe and some steamed rice by the side.
Count of ingredients are 9 |
###Human:
generate a recipe for Bharli Bhendi Recipe - Maharashtrian Style Stuffed Bhindi
###Assistant:
To begin making the Bharli Bhendi recipe, firstly wash the bhindi thoroughly in sufficient water and drain.Wipe clean all the bhindi using a clean, dry kitchen cloth and cut off both the edges of the bhindi.
Make a slit in the bhindi across the length ensuring that u do not cut the bhindi in half.Heat a small pan and dry roast the khus khus in a small kadai for about a minute.Switch off the heat and soak the khus khus in sufficient water for about 15 to 20 minutes approximately.
Drain and keep aside till use.Grind together the grated coconut, khus khus, tamarind, turmeric powder, both the red chilli powders and salt to taste, using as little water as possible to get a thick paste.Fill each and every bhindi with this Bharli Bhendi masala (thick coconut paste).Heat a non stick pan and add the oil to it.
Add the mustard seeds and as soon as they splutter, add the asafoetida.Start adding the Bharli Bhendi little by little.
Spread the remaining masala if any over the stuffed bhindi.
Cover and cook for a while.
This will take about 3 to 4 minutes.
Do not stir much.
After some time stir the Bharli Bhendi lightly.
Cover and cook again for few minutes.Uncover the pan, and cook the Bhindi further for few minutes.
This process will help prevent the bhindi from getting sticky and gooey.When the bhindi and masala are both cooked properly, turn off the flame and transfer to a serving bowl.
Your Bharli Bhendi is ready to be servedServe Bharli Bhendi along with Maharashtrian Chawli Chi Usal Recipe and Phulka for a weekday meal along with your family.
Count of ingredients are 11 |
###Human:
generate a recipe for Cucumber Ginger Lemonade Recipe
###Assistant:
To start making Cucumber Ginger Mint Lemonade, combine the chopped cucumber, lime juice, honey, ginger, water in a blender, cover and process until cucumber is pureed.
Strain the cucumber puree using a strainer.
In a small pitcher add club soda, mint leaves, cucumber slices, lime wedges and cucumber mixture and stir well.
Check the taste and adjust lemon, sweetness and salt to suit your taste.Serve the Cucumber Ginger Lemonade Recipe garnished with some more mint leaves as a delicious refreshing drink during summer afternoons.
Count of ingredients are 6 |
###Human:
generate a recipe for Pyaz Wali Bhindi Recipe | Bhindi Do Pyaza - Okra Onion Stir Fry
###Assistant:
To begin making Pyaz Wali Bhindi Recipe Bhindi Do Pyaza, first wash bhindi in water.
Pat dry with the kitchen towel.
To cut okra first remove the stem of the bhindi and then cut into thin strips of 4 pieces.
Keep aside until ready to use.
Heat the oil in a heavy-bottomed saucepan over medium heat.
Add the ajwain seeds and allow it to crackle.
Add the cinnamon stick, bay leaf and saute for a few seconds.
Add the thinly sliced onions, turn the heat to low and saute the onions until they soften.At this stage add in the chopped lady's finger, sprinkle salt, turmeric powder, red chilli powder, coriander powder and amchur powder.Stir until all the ingredients get well combined.
Cover the pan with the lid slightly ajar.
Keep the heat on low and let bhindi do pyaza cook until it turns soft and tender.
This process will take about 15 minutes on medium heat.Ensure to keep stirring the bhindi do pyaza a few times in between so it gets cooked evenly and towards the end you will notice the onions have slightly caramelised as well.Once done, turn off the heat and check the salt and spices and adjust to taste accordingly.Transfer the Pyaz Wali Bhindi/ Bhindi Do Pyaza to a serving bowl and serve hot.Serve the Pyaz Wali Bhindi/ Bhindi Do Pyaza Recipe along with Parathas and Kadhi Pakora for a delicious lunch or dinner.
Count of ingredients are 11 |
###Human:
generate a recipe for Achari Lachha Paratha Recipe-Spicy Indian Style Flaky Bread
###Assistant:
To begin making the Achari Lachha Paratha we will first knead to make the dough.
In a large mixing bowl, add the whole wheat flour, salt and mix it well.
Add a tablespoon of oil and rub it into the flour until you see coarse crumbs.Add a little water at a time and knead well to make a smooth and soft paratha dough.
Cover the dough and allow it to rest for 10 minutes.After 10 minutes, knead for a minute again until the paratha dough is soft and pliable.
Divide the dough into equal portions.
Preheat a skillet on medium heat.
If you are using a cast iron skillet, then grease the skillet well and allow it to preheat.Keep some flour aside for dusting while rolling the dough.
Shape each dough portion into a round ball, press it between the palm of your hands.Dust the dough in flour and roll it into a small or 6 inch diameter circle.
Generously smear the achaari masala from the mango pickle on this rolled out dough.
Dust some flour over the achaari masala.
This flour and oil from the pickle will help the lachha paratha split itself into layers.
Begin folding the lachha paratha dough like saree pleat.
Start from one end of the rolled out dough and reach the end.
Basically, fold it starting from the side towards you and moving away just the way you would fold a hand fan.
Folding one small layer over another and so on.The dough is essentially shaped into a pleat.Once you have stacked up all the pleats one over the other, start rolling it into a tight circle like that of a swiss roll.
Flatten the pleated swiss roll between the palm of your hands, dust in flour and roll into a 4 to 5 inch diameter circle.
You will be able to see the layers very clearly.Place the rolled layered Achaari Lachha Paratha on the preheated skillet.
Cook on medium heat on both sides for a few seconds, then smear ghee and cook until golden brown and cooked through completely.Proceed the same way with the remaining portions of the paratha dough.Serve the Achari Lachha Paratha along with Creamy Dal Makhani Recipe and Masala Chaas Recipe (Indian Spiced Buttermilk) for a hearty Sunday lunch.
Count of ingredients are 6 |
###Human:
generate a recipe for Whole Wheat Strawberry Banana Muffins Recipe
###Assistant:
To begin with Whole Wheat Strawberry Banana Muffins, pre-heat the oven in 180 degree C for 10 minutes and start making the batter.Wash and cut strawberries into small cubes.
Remove the skin of Bananas and mash them in a bowl.
Retain a few small chunks of banana to give the cake/ muffin a body.Mix whole wheat flour along with baking powder and baking soda in a bowl and shift using a sieve two times.Now mix nutmeg powder with the flour mix.
Mix the chopped strawberries lightly with the flour mix so that the strawberries are coated with flour.Add mashed bananas in the flour-Strawberry mix and fold lightly.
Now take eggs and powdered sugar in a bowl and using a hand blender or manual whisk start mixing both till the mixture turns creamy.Add oil to the mixture and using the blender blend it for about 1 minute.Add vanilla essence and milk to the mixture and blend for 1 more minute.Now make a well in the mid of the flour mix and pour the wet mixture and using a spatula fold everything lightly by cutting and folding.Line a muffin tin with muffin liners and using a tablespoon or ice-cream scoop fill 2/3 of each muffin liner with the batter.Tap the muffin tray on table top after filling the tray so that the muffins are even in the tray.Bake in 180 degree C for 15-20 minutes in a pre-heated oven.
Check at around in 15 minutes by inserting a toothpick in the mid of the muffins and if required bake for few more minutes.Take Muffins out of the oven after baking and cool on a wire rack.Serve Whole Wheat Strawberry Banana Muffins with Masala Chai during tea time parties or you can have it as a sweet dish after your meal.
Count of ingredients are 11 |
###Human:
generate a recipe for Sindhi Pakwan Recipe - Crisp Delicious Puri
###Assistant:
To begin making the Sindhi Pakwan, sift both the flours together.
Add ajwain, cumin, salt and ghee and mix all together into the flour.
Knead the flour into a smooth dough adding water little at a time.Preheat the oil for deep frying.Divide the Pakwan dough into equal lemon size portions.Dust the surface with flour and roll the pakwan dough into a small disc.Use a fork and mark impressions on the rolled pakwan.
Pierce from both sides, this will prevent the pakwan from puffing up.Place the pakwans into the preheated oil and deep fry on low to medium heat until golden brown and crisp on both sides.
Transfer the fried pakwan on a kitchen paper towels to drain the excess oil.Serve the Sindhi Pakwan hot along with Sindhi Chana Dal for a wholesome breakfast or dinner.
Count of ingredients are 7 |
###Human:
generate a recipe for Bele Dose Recipe (Lentil Dosa Recipe)
###Assistant:
To begin making the Bele Dose Recipe soak the lentils along with rice, fenugreek seeds and cumin seeds with water till it is fully immersed.Soak it with water for overnight.
And then grind it the next day along with the rest of the ingredient’s and some water to make a thick and running water.To make dosas, place a skillet or tawa on the heat.
When it is adequately warm, pour a ladle full of batter and spread it into concentric circles working your way outwards, till you have a dosa of your desired size and thickness.Drizzle a few drops of oil or ghee on the sides.
Cover the dosa and allow it to cook.Once the sides of the dosa starts to brown and release from the pan, gently lift the dosa from skillet and flip to cook on the other side.Serve the Bele Dose Recipe along with Tomato Onion Chutney or Mixed Vegetable Sambar Recipe to have a comforting breakfast.
Count of ingredients are 12 |
###Human:
generate a recipe for Multa Black Arabic Recipe (Arabic Gravy Steele)
###Assistant:
To begin making the Multani Kaali Arbi Recipe, wash and peel the arbi.
Wash 2 or 3 times to make sure that the dirt has been completely removed.Peel of the arbi and slice them thinly in round shape.Heat oil in kadhai.
Add arbi and cook them in high flame until it turns brown.Add chili powder, salt and stir them well.
Add 3-4 cups of water and allow them to boil.Once the water starts boiling, lower the flame and cook in medium heat for about 20 minutes until the arbis become tender.
By this time, half of the water would have been absorbed.
The arbis by now would have turned to grey colour.If the curry is too thick, add required amount of water and bring it to boil in high flame.Once the required consistency is reached, switch off the stove and allow the curry to rest in kadhai for about 25 minutes.
The curry would have turned to shades of purple.
Garnish it with coriander and it is ready to be served.Serve Multani Kaali Arbi Recipe with hot phulkas or steamed rice for a weekday meal.
Count of ingredients are 5 |
###Human:
generate a recipe for Greek Style Bourekia Recipe (Potato and Leek Puffs Recipe)
###Assistant:
We begin making the Greek Style Bourekia Recipe (Potato and Leek Puffs Recipe) by making the pizza dough first.
So in order to make the dough, click on Homemade Pizza dough recipe to check the method.To make the filling, pressure cook the potatoes separately in a pressure cooker for about 5 whistle.
Release the pressure naturally.
Remove the skin and mash it coarsely.Heat a sauce pan, add oil sauté the leeks and add the mashed potatoes.
Sauté for few minutes and then add the rest of the ingredients.
Saute for some time and let it cool down.
Preheat the oven to 180 degree Celsius.Take out dough, divide it into lemon sized round shapes, using your hand press the dough flat, cut it into a square and add a tablespoon of the filling to one side and fold over the other part over it.
Press it tightly.Using a fork, press the edges.
Place them on the greased trays, grease some butter or oil over it and bake it for about 30 minutes.Once it starts to crisp up, you can brush it with little honey to give a color the puff.Serve the Greek Style Bourekia Recipe (Potato and Leek Puffs Recipe) as a Tea Time Snack or as a Party Appetizer.
Count of ingredients are 10 |
###Human:
generate a recipe for Andhra Style Usirikaya Pachadi Recipe (Indian Gooseberries Chutney)
###Assistant:
To begin making the Andhra Style Usirikaya Pachadi recipe, wash the amla in running water and place them in a pressure cooker.Add water and boil the amlas till soft or till the cooker release 2 whistles.
Once cooled, remove the seeds from them.Add the boiled amla, salt, green chillies & a pinch of asafoetida in the blender and blend until smooth.Take some oil for tempering in a pan, add mustard seeds to till.
Once they start to crackle, add the dry red chilies and fry for a minute.
Switch off the flame.Add the tempering to the chutney.
Serve hot.Serve Andhra Style Usirikaya Pachadi with Mixed Vegetable Sambar and Steamed Rice for a weekday meal.
Count of ingredients are 7 |
###Human:
generate a recipe for Gajar Halwa Barfi Recipe (Carrot Fudge)
###Assistant:
To begin making the Gajar Halwa Barfi recipe, in a medium sized non-stick pan, add grated carrot and cook for 5 minutes.Add milk, saffron milk and mix it well.
Put the lid on top and cook for about 3 to 4 minutes.
Now once milk gets evaporated, add sugar, cream and stir it continually for 5 minutes.Once it gets dry, add half khoya/mava (100 grams) and again mix it well and cook for 3-4 minutes.Your Halwa layer is ready, take it out into greased tart plate or any other plate with ghee.
And gently press it using your palm once it gets warm.Place the tart plate into refrigerator for 10-15 minutes, meanwhile start preparation of khoya layer.
Into another medium sized non-stick pan, add ghee, once melted, add khoya and mix it well.Once it gets sticky, add remaining sugar into it and mix it well.
Switch off the gas and spread this khoya layer on the carrot halwa layer you prepared earlier and again press it gently using your palm.Garnish it with dry fruits of your choice and cut it in desired shapes and serve it to your loved ones on this Diwali!Serve this Gajar Halwa Barfi as a dessert after your festive meal of Dum Aloo, Puri and Boondi raita.
Count of ingredients are 7 |
###Human:
generate a recipe for Lemon Pudina Curry Leaf Shikanji Recipe
###Assistant:
To begin making the Lemon Pudina Curry Leaf Shikanji Recipe in a mixer jar combine the curry leaves, mint leaves, freshly squeezed lemon juice, cumin seeds, jaggery and black salt to taste.
Pulse this in the mixer grinder.
Next add water to this and pulse it once gain.
Serve the Lemon Pudina Curry Leaf Shikanji Recipe chilled over some ice in the glasses as a party drink.Serve Lemon Pudina Curry Leaf Shikanji as a welcome drink to your party and lay out a party meal of Crispy Baby Corn Cheese Lollipops, Smoked Dal Makhani Dhaba Style, Butter Garlic Naan and Shahi Tukda Gajar Halwa Shots With Rabri Recipe.
Count of ingredients are 7 |
###Human:
generate a recipe for Kashmiri Style Mutton Gogji Syun Recipe - Mutton & Turnip
###Assistant:
To begin making the Kashmiri Mutton Gogji Syun Recipe, we heat a pressure cooker with oil and add hing and mutton pieces and saute them for 10 to 12 minutes.Add salt to taste, a cup of water, turmeric powder, chilli powder and fennel seeds.
Bring it to a boil.Simmer for 5 more minutes and pressure cook the mutton for about 4 whistle.
Once done allow the pressure to release naturally and remove the lid.Add turnips and cook under pressure for 2 more whistle and switch off the heat.
All the pressure to release naturally and serve hot.Serve the Kashmiri Mutton Gogji Syun Recipe along with Methi Lachha Paratha and jeera pulao by the side to complete the meal.
Count of ingredients are 9 |
###Human:
generate a recipe for Cheesy Chinese Bhel Recipe
###Assistant:
To begin making the Cheesy Chinese Bhel Recipe, we will first make the crispy noodles.Into hot boiling water, add the hakka noodles and salt to taste.
Boil the noodles until the noodles soften but is not fully cooked.
Once the noodles are half cooked, drain the water and wash it under cold water to prevent more cooking.Now we will deep fry the noodles.
Into preheated oil, add the half cooked noodles and deep fry until golden brown and crisp.
Keep aside.
To make the Cheesy Pudina Chutney, into a blender add the pudina, garlic, green chillies, ginger, roasted peanuts, sugar, salt to taste, Britannia Roasted Garlic Cheese Spreadz and water.
Blend them all to make a smooth chutney.
Keep aside.To Make the Roasted VegetablesInto a preheated kadai add oil, garlic, ginger, onions and saute for a few seconds.
Add the capsicum, carrot, beans and cabbage, sprinkle some salt.
Stir fry on high heat for 2 to 3 minutes until the veggies are power cooked.They should have a crunch and yet feel cooked.
Finally stir in the soy sauce & the chilli sauce and stir.
Turn off the heat.
Keep aside.
The final step is to toss to make the chinese bhel.Into a large mixing bowl, add the noodles, the veggies, the cheesy pudina sauce and the sweet and spicy sauce.
Toss together until combined.
Add the grated Britannia cheese and some fresh spring onions and give it a mix.
Transfer the Cheesy Chinese bhel to small serving bowl and serve immediately.
Serve Cheesy Chinese Bhel Recipe with a thirst quencher like Kiwi Raw Mango Mint Masala Sherbet in the evenings.
Count of ingredients are 21 |
###Human:
generate a recipe for Whole Wheat Spinach Paratha Recipe
###Assistant:
To begin making the Whole Wheat Spinach Paratha, blend spinach, coriander, garlic and chilies in a mixer grinder to make a paste.Add this paste to the wheat flour.
Add salt to taste, ajwain and oil to the mixture and knead together to make to a smooth dough.
Add water if required.Divide the dough into equal lemon size portions.
Take one portion and dust in dry flour.
Flatten the ball with your fingers and roll the rough into a 5 to 6 inch diameter circle.
Heat the non-stick tawa and place the rolled spinach paratha on the tawa.
Cook till small blisters appear on the surface.
Flip and cook the roti on the on the other side as well.Flip a couple of times to get the parathas browned and cooked well on both sides.
Smear ghee on top and transfer into a plate and serve.
Serve Wheat Flour Spinach Paratha with Raw Mango raita orAvocado raita or any raita of your choice.
Count of ingredients are 11 |
###Human:
generate a recipe for Healthy Snack Bowl Recipe
###Assistant:
To begin making the Healthy Snack Bowl recipe, In a sauce pan add 1 tablespoon coconut oil and turn the heat on medium after a 30 to 40 seconds drop 2 to 3 corn kernels and wait for the pop.Once they pop scoop them out and add all the kernels and stir quickly and cover the lid allowing a gap for the steam to escape of they will be burnt.
Give the sauce pan a shake every few seconds to allow even heat.
Let all the pop corn pop, once the popping slows down and stops turn of the heat and remove the lid, sprinkle a tiny amount of salt and give it all a shake.In a saucepan combine peanut butter, cocoa powder, milk and maple syrup and stir it on low heat until its saucy and smooth.
Turn it off once it starts to bubble.Now place the popcorn in a bowl, add the sultanas, walnuts and apples, drizzle the sauce over and serve.You can even add pretzels, other nuts and dried fruit that you like into the bowl.Make sure not to add too much salt in this recipe since peanut butter will have some saltiness to it.Serve Healthy Snack Bowl during a movie night or pack it in your snack box along with other healthy snacks.
Count of ingredients are 10 |
###Human:
generate a recipe for Thonnai Idli Recipe (Dried Leaves Idli)
###Assistant:
To begin making the Thonnai Idli Recipe recipe, soak the items mentioned under ‘For the Idli Batter’ for 6 to 8 hours except salt.Grind them slightly coarse than regular idli batter in a mixer grinder.
Take a mix and grind cumin seeds & pepper into a coarse consistency.Take a tadka pan, add ghee and gingelly oil.
Once heated add hing and mustard and let it splutter.Add urad dal, bengal gram, ginger, cashew, cumin & pepper powder and curry leaves and let it get cooked.Mix it with the idli batter.
Let the idli batter ferment for 6 to 8 hours or overnight.Make sure the thonnai is cleaned with a wet cloth.
No oil needed to be applied.Once fermented, pour it into the 3/4th of Thonnai.Arrange them in a pan which can fit into pressure cooker or idly pan.
Make sure the idlis are tightly arranged one next to each other.If idlis are loosely arranged the thonnai will open up easily.Steam the idlis for 20 minutes, take out and let it cool for just 5 minutes.Pack Thonnai Idli in your lunch box along with South Indian Coconut Chutney or Tomato Onion Chutney.
You can also have it for a tasty and healthy breakfast.
Count of ingredients are 17 |
###Human:
generate a recipe for Sweet Spinach Whole Wheat Muffin Recipe
###Assistant:
To begin making the Sweet Spinach Whole Wheat Muffin Recipe take all the dry ingredients in one bowl and measure out all the wet ingredients in another bowl.Preheat the oven to 180 degree Celsius to 10 minutes and keep it ready.Whisk in the wet ingredients till it combines well.
Add the wet ingredients slowly to the dry ingredients and fold in the flour to combine well.Grease a cupcake tray with oil or butter and with the help of an ice cream scoop, scoop out the batter and drop it in each mold.Pound the pistachios and add it on top of the cup cake and bake it in the oven to 150 degree Celsius for 10 minutes.
Once done insert a skewer to check if it is done and comes out clean.
Serve the Sweet Spinach Whole Wheat Muffin Recipe as an evening snack with a glass of Mulled Apple Juice Recipe or even for your morning breakfast.
Count of ingredients are 11 |
###Human:
generate a recipe for Crunchy Carrots In Hot Dogs Buns Recipe
###Assistant:
To begin making Crunchy Carrots In Hot Dog Buns, we will first make the yoghurt mint spreadIn a small bowl, whisk together yoghurt, mint paste, lemon juice and salt to tasteTo make Orange-lemon dressingIn another big bowl whisk together the lemon juice, orange juice, orange zest, pepper, olive oil and salt to taste.
Set aside.
Now, heat a small pan on low flame.
Add olive oil and add the spring onions and grated carrots.
Toss it for about a minute on high heat and switch off the flame.Add this carrots and spring onion mix to the Orange-lemon dressing bowl and give it a good toss.Now heat the same pan and toast the half cut hot dog buns and keep aside.To arrange this, take the toasted hot dog, spread a little bit of the yoghurt mint mix, place a small portion on the carrots and the spring onion mix tossed in the orange-lemon dressing, place a few roughly torn coriander leaves on top.Pour some more of the yoghurt mint sauce as required.
Serve it as the evening tea time snack or for a healthy supper with a hearty broccoli soup on a rainy evening and end it with a classic Tiramisu Recipe (A Classic and Quick Italian Dessert).
Count of ingredients are 12 |
###Human:
generate a recipe for Chukku Kaapi Recipe - Dry Ginger Coffee
###Assistant:
To begin making Chukku Kaapi Recipe (Dry Ginger Coffee), in a saucepan, boil enough water.Add in jaggery once the water is boiling and stir till it dissolves.Once jaggery is dissolved, add in dry ginger powder, cumin seeds, coffee powder, black pepper and boil for about 4 minutes to make the brew even and effective.Now add Tulsi (holy basil) leaves and let the mixture boil for 2-3 minutes.Once done add cardamom powder, a bit of salt and switch off heat.Strain the Chukku Kaapi into serving cups and serve hot in mornings and evenings to get rid of common cough and cold.
Count of ingredients are 9 |
###Human:
generate a recipe for Coconut Jaggery Burfi Recipe
###Assistant:
To begin making the Coconut Jaggery Burfi recipe, add ghee, grease a plate and keep aside.
Take coconut and jaggery in a pan and cook on medium flame stirring with ladle.Add cardamom powder and mix.
Keep stirring continously into the mixture starts coming together leaving sides of the pan.Remove from flame and add the coconut mixture to a greased plate.
Spread and level the surface.Allow to cool a bit.
Cut into squares when it is warm.
It becomes slightly firm when cooled.
Decorate with nuts if needed and serve.Serve Coconut Jaggery Burfi for dessert after your festive meal of Jaipuri Aloo Pyaaz ki Sabzi, Boondi Raita and Phulka.
Count of ingredients are 4 |
###Human:
generate a recipe for Makki Ki Puri Recipe (Maize Flour Fried Indian Bread)
###Assistant:
To begin making the Makki Ki Puri recipe, take maize flour and add wheat flour, the required salt, 1/2 teaspoon carom seeds, 2 teaspoons oil and water in small portions in a mixing bowl.Knead stiff and tight dough and let it rest for 15 to 20 minutes.
Divide the dough and roll each ball into poori.Heat some oil in a deep fry pan and slide the rolled poori into it.
Frying until golden brown in color from both sides.Drain out the fried puri on paper kitchen towels and serve hot.
You will relish eating the Makki Ki Puri with side accompaniment of pickle, Aloo Dum and Tomato Onion Cucumber raita.
Count of ingredients are 5 |
###Human:
generate a recipe for Vegetable Chops Recipe
###Assistant:
To begin with Vegetable Chops Recipe, rinse all the vegetables and peel their skin and chop them into small pieces.
Transfer all the vegetables into a pressure cooker.Now add cumin powder and salt to the vegetables and cook it until the cooker releases 3 whistles.Once it is done, discard the water from the cooked vegetables and mash the vegetables.
Keep them aside.The next step is to make the Vegetable Chops.
Heat a teaspoon of oil in a pan.
Add grated ginger, onions and green chilies and saute it till the onions turn slightly brown.Now add the mashed vegetables along with salt and the spice powders into the pan.
Mix well and cook all the ingredients till it gets mixed with each other properly.Switch off the heat and set it aside to cool.
Once it is cooled down, make small lemon sized balls from the vegetable mix and shape them into oblong or cylindrical shapes and keep them aside.Add corn flour to a bowl with 1 tablespoon of water and mix it well.Now take an oblong shaped chop and carefully dip it in the corn flour mixture ad then roll it in the bread crumbs.
Follow it for the other chops too.Heat oil in a wide pan for deep frying.
When oil turns piping hot, reduce the flame to medium and carefully transfer the coated vegetable chops into the oil.Deep fry for about a minute or until all the sides turn golden brown.
Drain on kitchen towel to soak the extra oil.Serve these vegetable chops along with tea as a tea time snack.
Count of ingredients are 15 |
###Human:
generate a recipe for Goli am Recipe - Mangalorean Vada Recipe
###Assistant:
To begin making the Goli Baje Recipe, mix all-purpose flour, chickpea flour, rice flour, yogurt, salt and sufficient water and make a thick batter.Cover it and keep aside for fermentation for about 2 to 3 hours.Once the batter is fermented add grated ginger, chopped green chillies, curry leaves, baking powder, coconut, and asafoetida to it.
Mix well to combine.Heat oil in a Kadai.Now wet your hands and take a small lemon size portion of the prepared batter and drop it into the hot oil.
You can fry 4-5 goli baje at a time.
Do not overcrowd the oil in kadai.Fry on a medium flame until they turn golden brown in colour on all sides.Once done drain on an oil absorbent paper and serve.Serve Goli Baje along with Coriander Coconut Chutney and hot Filter Coffee for the evening snack or when you have guests at home.
Count of ingredients are 12 |
###Human:
generate a recipe for Andhra Style Peanut Chutney Recipe
###Assistant:
To make Andhra Style Peanut Chutney Recipe, first put peanuts, red chillies in a pan and cook them until the peanuts turn light brown.
After cooking, turn off the gas and keep it aside.
Now heat the water in a saucepan.
Add tomatoes and cook for 5 minutes.
Remove the skin from the tomato and keep it aside.
Now in a mixer grinder add tomato, peanut mixture, garlic, salt, some water and grind it well to make a paste.
Now heat the oil in a tempering pan for tempering.
Add urad dal, curry leaves and cook for 1 minute.
Add this tempering to the chutney, mix and serve.
Serve Andhra Style Peanut Chutney Recipe with Ghee Roast Dosa and Filter Coffee for breakfast.
Count of ingredients are 9 |
###Human:
generate a recipe for Andhra Style Zucchini Tomato Chutney Recipe
###Assistant:
To begin making the Andhra Style Zucchini Tomato Chutney Recipe first warm some oil in a pan on medium heat.Add the green chilies to it and toss lightly for a minute till they are scalded, and transfer to a plate.Now add garlic pods and zucchini pieces into the pan and sauté till soft and light brown and transfer to the plate too.
This may take a couple of minutes.Add the sliced tomatoes along with tamarind and toss together for a minute.
Turn off the heat and add minced coriander and stir till wilted.Once the mixture cools down, grind all the above ingredients together along with salt and cumin seeds in a blender to a coarse paste and transfer to a bowl.For the tempering, heat oil in a small pan on medium heat and add mustard, cumin and red chilies.
Once they splutter add asafoetida and finally add curry leaves and transfer it to the zucchini chutney.Stir well and serve the Andhra Style Zucchini Tomato Chutney immediately with Kanchipuram Idlis or Kara Kadubu.
Count of ingredients are 13 |
###Human:
generate a recipe for Sali Par Eedu Recipe - Parsi Breakfast Eggs On Fried Potato
###Assistant:
To begin making Sali Par Eedu Recipe - Parsi Breakfast Eggs On Fried Potato, in a kadai, deep fry the potato straws till they are crisp and golden.
Strain on a kitchen towel and keep aside.
You can also air fry them in an air fryer alternatively, for a healthier option.Heat ghee in a pan and add chopped tomatoes and the potato straws and spread to make a thick bed.
Press gently with a spatula to get a thick even layer.Sprinkle some chopped coriander and break two eggs over the potatoes.
Sprinkle salt and pepper on the eggs and close with a lid.Cook on low flame till the eggs whites are fully cooked or you can keep the eggs runny also, depending on your preference.
Once done turn off heat and serve.Serve Sali Par Eedu Recipe with Homemade Whole Wheat Pav Recipe / Ladi Pav and a cup of hot Masala Chai Recipe for weekend brunch.
Count of ingredients are 7 |
###Human:
generate a recipe for Jeera Aloo Sabzi (Recipe In Hindi)
###Assistant:
To make cumin potato vegetable, first heat oil in a pan.
Add cumin and green chillies to it and let it cook for 15 seconds.
Then add potatoes, turmeric powder and curry leaves.
Add salt and cook till the potatoes turn golden.
Add green chili and lemon juice and mix.
Serve hot.
Serve the jeera aloo vegetable with dal spinach and phulka for dinner.
Count of ingredients are 7 |
###Human:
generate a recipe for Moongphali Bhindi Recipe - Okra and Peanut Stir Fry
###Assistant:
To make Moongphali Bhindi Recipe, first wash and pat dry okra.
Cut okra into half lengthwise removing the stems.
Heat oil in a heavy-bottomed pan over medium heat.
Once the oil is heated, add the dry red chilies and chopped onions.
Saute the onion over medium heat till they turn golden brown in color.Now add the chopped okra along with ground peanuts, coriander powder, red chili powder, turmeric powder, and salt.
Stir to combine all the ingredients well.
Cover the pan with a lid and cook the vegetable over the low heat till it is cooked and tender.
Once the Bhindi is half way through the cooking process, open the lid and give it a gentle stir.
Place a long ladle in the Kadai and partially cover the pan and cook the bhindi until completely done.
We keep a ladle in the Kadai so that, the pan can be slightly ajar and this will help some of the moisture escape and preventing the bhindi to become soggy and mushy.After few minutes remove the lid and check Moongphali Bhindi for doneness.
Add dry mango powder, stir to combine and cook for another minute or so.
Check the salt and spice levels, adjust to suit your taste and turn off the heat.
Transfer Moongphali Bhindi to a serving bowl and serve for a weeknight dinner or lunch Tawa Paratha or Phulka.
You can also pack this bhindi for your work lunch or kids lunch box.
Count of ingredients are 10 |
###Human:
generate a recipe for Murgh Musallam Recipe - Masala Roasted Chicken
###Assistant:
To begin making the Murgh Musallam Recipe , wash and clean the chicken thoroughly.
Soak cashew nuts in warm water and set aside.
In a small skillet roast the whole spice that include- coriander seeds, cumin seeds, cardamom, cloves, black cardamom, green cardamom, mace, nutmeg on low heat for 4-6 minutes.
Turn off the flame and allow it to cool down.Add the whole spices into a grinder along with soaked cashew nuts, ginger and garlic and grind it into a smooth paste.Heat a kadai with oil on medium flame, add onions and saute till they turn golden brown.
This will take about 6-8 minutes.
Turn off the flame and allow it to cool.
Add the onions into a mixer and grind it into a smooth paste and keep it aside.In a mixing bowl, add drumstick, ground cashew nuts mixture, onion paste and curd and mix well into the chicken.Marinate the chicken for atleast 1 hour and keep it in the refrigerator.Heat a flat skillet with oil on medium flame, add the marinated chicken pieces and keep cooking the chicken becomes tender and soft.You can add little salt and cook for another 20 minutes.
Cover it with a lid so that the chicken gets cooked faster.Serve the Murgh Musallam Recipe along with Pudina Dahi Chutney Recipe- Mint Yoghurt Dip and Pickled Onions Recipe along with Apple And Ginger Cocktail Recipe.
Count of ingredients are 18 |
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