Text stringlengths 369 5.64k |
|---|
###Human:
generate a recipe for Vankaya Gasagasala Kura | Andhra Style Eggplant Poppy Seeds Curry Recipe
###Assistant:
To begin making the Andhra Style Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura, dry roast poppy seeds until it starts to change the colour.
Remove from pan immediately and let it cool.
Dry roast methi seeds too and remove from flame.Into a blender add poppy seeds, methi seeds with 1/4 cup water and blend into a paste.Wash and pat dry the brinjals.
Remove the stem and make a cross incision.
Fry it in oil for about 4 to 5 minutes until it is roasted and cooked.
Remove the fried brinjal and keep aside.Into the same pan, add little more oil if the pan turns dry, add the mustard seeds, cumin seeds and allow it to crackle.Then add the poppy seed masala paste, turmeric powder, red chilli powder and coriander powder.
Saute cook for 5 to 6 minutes.
Pour tamarind juice and 1/2 cup water, salt to taste and jaggery, bring the Gasagasala Kura mixture to boil.Let it continue to simmer on medium flame for 5 to 7 minutes.
After 5 minutes add fried brinjal and cook for 5 to 8 minutes.
Check the salt and seasonings and adjust to taste according.
Turn off the heat and transfer the Vankaya Gasagasala Kura to a serving bowlServe Andhra Style Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura along with Andhra Style Palakaru Vepadu and Tawa Paratha for a weekday meal.
Count of ingredients are 13 |
###Human:
generate a recipe for Carrots And Coriander Fritters Recipe
###Assistant:
To begin making Carrots and Coriander Fritters Recipe, grate the carrots and keep them aside in a bowl.To this add the chopped coriander leaves, green chilli, chickpea flour, season with salt and mix well.The carrots will eventually release water which will help in binding all the mixture together.The batter will be little thicker than the usual pancake batter.Now, heat the skillet on medium flame, brush it with oil.Pour a ladle full of the batter and carefully spread it out to form small disc.
Pour oil over the sides and let it cook for 2 minutes.Once the bottom is cooked, flip over and cook the other side for another 2 minutes.Remove it on a plate and proceed with making the next fritter with the remaining batter.Serve the Carrots and Coriander Fritters Recipe along with Milk for kids evening snacks or include it into their lunch boxes.
You can also serve it with Dhaniya Pudina Chutney for your tea time snack.
Count of ingredients are 6 |
###Human:
generate a recipe for Kathiyawadi Shaak Recipe
###Assistant:
To begin making Kathiyawadi Shaak Recipe, wash and finely chop the aubergines, keep it soaked in water until cooking further to avoid the oxidation.Roughly crush the peanuts in a mixer grinder and keep aside.Heat oil in a pan on medium heat, add in the garlic and saute until it flavours the oil.
This will take about 2-3 minutes.
Add the onions and saute until the mixture turns golden brown.
This will take close to 5 minutes.
Drain the water from the aubergines and add it to the pan and mix well.
Let the aubergines cook till 3/4th in its own moisture.Add the red chilli, turmeric, cumin, coriander powder and mix well.
Add the crushed peanuts, season with salt and cook until the aubergines are well cooked.Now, whisk in the curd to smooth consistency and add it to the pan.
Turn the heat to low, and mix the whole mixture together.
This will avoid the curd to curdle.Let the mixture simmer for 5 minutes and switch off the heat.
Garnish with coriander leaves.Serve the Kathiyawadi Shaak Recipe along with Phulka, Gujarati Kadhi and Kachumber Salad for a delightful weeknight dinner.
Count of ingredients are 12 |
###Human:
generate a recipe for Pudalangai Thogayal Recipe (Snake Gourd Chutney Recipe)
###Assistant:
We begin making the Pudalangai Thogayal Recipe (Snake Gourd Chutney Recipe) by heating a kadai, add oil and crackle the urad dal, channa dal, sesame seeds and cumin seeds.
Sauté for few minutes.Then add in the cut snake gourd, chilies and ginger.
Sauté till the bottle gourd gets cooked.
Once done add the tamarind water and salt.
Keep cooking till the water reduces and thickens.Once done, let it cool down and grind it into a smooth paste in the mixer.
Keep it aside.Next to make the tempering, heat oil in a small skillet and temper the ingredient slowly that is mentioned above and add it on top of the chutney and serve.Serve the Pudalangai Thogayal Recipe (Snake Gourd Chutney Recipe) along with Mangalorean Style Bella Metthe Dosa Recipe (Jaggery & Fenugreek Seed Pancakes Recipe) to enjoy your Breakfast.
Count of ingredients are 14 |
###Human:
generate a recipe for Creamy Sweet Corn And Jalapeno Dip Recipe
###Assistant:
To begin making Creamy Sweet Corn & Jalapeno Dip Recipe, first pressure cook the sweet corn along with salt and 2 tablespoons water in a pressure cooker for 3 to 4 whistles.
Once cooked, turn off the heat and allow the pressure to release naturally.
Once released, open the cooker and allow the sweet corn to cool.
Keep 2 tablespoons of the sweet corn aside and the rest we will pulse it in the grinder.In a mixer jar, add the boiled corn kernels, walnuts, parmesan cheese, parsley, jalapenos, olive oil, salt and pulse it at regular intervals till you get a coarse paste.You can keep the Creamy Sweet Corn & Jalapeno Dip chunky or smooth as per your preference.Take out the prepared Creamy Sweet Corn & Jalapeno Dip in a bowl, add the remaining olive oil over it, garnish with parsley and corn kernels and the dip is ready to be served.Serve the Creamy Sweet Corn & Jalapeno Dip Recipe along with Homemade Pita Bread or Cheese Crackers as an evening snack along with Coffee or this can also be packed into your kid's snack box along with cheese crackers.
Count of ingredients are 7 |
###Human:
generate a recipe for Bangkok Coconut Curry Noodle Bowl Recipe
###Assistant:
To begin making the Bangkok Coconut Curry Noodle Bowl Recipe, prepare all the ingredients and keep them ready.For cooking the rice noodles, soak the rice noodles in boiling hot water for about 10 to 15 minutes as per instructions in the packet.
Once the rice noodles are soft and al dente, drain the water completely and toss it in a little oil and keep aside.
This prevents it from sticking to each other.
For the curry paste, add all the ingredients into the blender and blitz to form a coarse mixture.
Add a little warm water and blend to make a smooth curry paste.
Keep aside.For veggies, heat oil on a preheated pan over medium heat.
Add the onions and saute until softened.
Add the remaining vegetables, sprinkle salt and stir fry the vegetables until they have softened and cooked.
You can optionally cover the pan to fasten the cooking process.
Ensure the vegetables have a good bite and don't become too soft.Once done, transfer to a bowl to stop the cooking process & keep aside.The final step is to make the curry.Heat oil into a large saucepan, add the curry paste and saute for about a minute.
Add the coconut milk, palm jaggery and basil leaves.Add 1/2 cup water, salt to taste and brind the curry to a brisk boil for 2 to 3 minutes and turn off the heat.
Check the salt & seasonings and adjust to suit your taste.To serve the curry bowl, into soup/ curry bowls spoon a tong full of noodles, add a portion of veggies, spoon the curry until noodles & veggies are almost immersed.
Garnish with spring onion greens & serve immediately.
Count of ingredients are 22 |
###Human:
generate a recipe for Rajasthani Dal Muthia Recipe
###Assistant:
To begin making the Rajasthani Dal Muthiya recipe, firstly we will begin with the dal.
Add mogar dal, green chillies, salt and turmeric powder in a pressure cooker with required amount of water.Cook it till the cooker releases 3 whistles.
Open the lid and mix it properly using a spoon.
(if you want the dal watery, you can add hot water according to your preference)The next step is to temper the dal.
Heat ghee in a tadka pan and add mustard seeds, red chili powder, asafoetida, dry red chillies and salt.
(You have already added salt while boiling the dal, so make sure that you add extra according to your taste).Pout the tadka on the dal and garnish it with chopped coriander leaves.To make muthiya, add flour, ajwain, salt in a large mixing bowl.
Mix it well.Slowly add the oil and water to make a dough out of it.
Once it is done, cover it with a cloth and keep aside for 15 minutes.After 15 minutes, make medium sized balls out of the dough and keep it aside.Meanwhile, heat oil in a frying pan.
Once the oil is hot, turn the heat to low.Take the flour ball and press it between your hand using your fingers.
Once it is done, drop the muthiya into the hot oil and fry it from both sides till it becomes light brown in colour.
It will take some time to cook, so don’t be in a hurry to take it out.Take it out on a tissue paper to remove the extra oil.Follow the same process for the remaining dough and serve it hot with the dal.Serve Rajasthani Dal Muthiya on its own with fried chillies and Masala Chaas for a delicious weekend lunch.
Count of ingredients are 14 |
###Human:
generate a recipe for Dill Leaves & Parmesan Dip Recipe
###Assistant:
To prepare Dill Leaves & Parmesan Dip Recipe, wash & chop the dill leaves.Take a Blender add dill leaves, 1/2 of the cashew nuts, melon seeds, yogurt, salt and feta cheese.Blend well, if needed you may add water but the dip should be thick enough.
So add only little if needed.Add the remaining cashews, parmesan cheese, pepper, and blend again.
This is done the second time so that the sauce would have some crunchiness of cashews and we can feel the taste of parmesan.
Pepper can be added in first or second batch.Squeeze lemon juice and blend once so that it gets mixed well.Serve Dill Leaves & Parmesan Dip Recipe with some healthy pita chips, crackers, healthy vegetable fries or nachos.
Dill Leaves & Parmesan Dip Recipe is an apt dip during evenings.
Count of ingredients are 9 |
###Human:
generate a recipe for Healthy Eggless Date Squares Recipe
###Assistant:
To begin making Healthy Eggless Date Squares Recipe, in a large mixing bowl, sieve the flours with salt & custard powder.
Add chopped cashew nuts to it and keep aside.Grind the pitted dates with some water.
Whisk the mixture well.Place a saucepan on medium heat and add the dates mixture to it.Heat this mixture till it becomes gooey.Turn off the heat and let it cool.
Add the baking powder and cardamom powder.
In a small bowl, mix sugar, oil and milk.Add this to the flour mixture.Add the dates mixture to the flour mixture.
Fold gently till you get a thick cake like batter without any dry flour between the folds.
Pour the mixture into a greased and lined pan and proceed for baking.Bake the mixture in a preheated oven for 25-30 mins until a toothpick/knife inserted comes out clean.
Cool on a wire rack, unmold and cut into squares.
Serve the Healthy Eggless Date Squares Recipe on a serving plate or pack it for your kids snack box.
Count of ingredients are 12 |
###Human:
generate a recipe for Granola Yogurt Parfait Recipe with Fresh Kiwi & Pomegranates
###Assistant:
To begin making the Granola Yogurt Parfait Recipe with Fresh Kiwi & Pomegranates, first get all the ingredients ready.Whisk the yogurt along with vanilla extract and keep aside.Arrange 2 serving bowls.
Spoon some granola to the bottom of the glass bowl.
Divide the yogurt and spoon it over the granola.
Tossed the cut fruits over the top of the yogurt and finally add the walnuts and honey.Serve the Granola Yogurt Parfait Recipe with Fresh Kiwi & Pomegranates as a healthy breakfast along with glass of fresh Mulled Apple Juice Recipe or Carrot Pineapple Orange Juice Recipe.
Count of ingredients are 6 |
###Human:
generate a recipe for High Fiber Oat And Orange Coconut Parfait Recipe
###Assistant:
To begin making High Fiber Oat And Orange Coconut Parfait first cook oats in one cup water until done and cool the oats completely.Next in a Large mixing bowl add the Greek yogurt, cooked oats,vanilla extract, desiccated coconut and honey and mix everything together till it is well combined.
Break some Nutri Choice Oats & Orange Biscuits into smaller pieces and crumble a few biscuits.
Slice the oranges and keep aside.To assemble the High Fiber Oat And Orange Coconut Parfait take a jar of your choice and into the jar add the crumbled Nutri Choice Oats & Orange Biscuits.Add 3 tablespoons Greek yogurt oats and coconut mix , layer with orange segments and a few broken Nutri Choice Oats & Orange Biscuits.
Add some more yogurt, oats and coconut mix and top with pomegranate Kernels.Refrigerate Nutri Choice Oats & Orange Biscuits for two hours before serving.
Serve High Fiber Oat And Orange Coconut Parfait along with Savory French Toast With Cheesy Garlic Scrambled Eggs or Spinach Omelette for a fulfilling breakfast.
Count of ingredients are 8 |
###Human:
generate a recipe for Dosakaya Pappu Recipe-Andhra Style Yellow Cucumber Dal
###Assistant:
To begin making the Dosakaya Pappu Recipe, first get all the ingredients ready.
Wash the dal in water and place it in the Pressure cooker.
Add the turmeric powder, salt, chopped onions, green chillies, chopped tomatoes, diced Yellow cucumber/Dosakaya, tamarind water and red chilli powder.Add two cups of water, cover the pressure cooker and cook until you hear two whistles.
After the couple of whistles, turn the heat to low and simmer for 3 minutes and turn off the heat.
Allow the pressure to release naturally.Once the pressure has released, open the cooker and give the Dosakaya Pappu a good stir slightly mashing the Dosakaya into the dal.
Check the salt and spices and adjust according to taste.Add water if you wish to adjust the consistency of the dal and transfer the Dosakaya Pappu to a serving bowl and stir in the chopped coriander leaves.
For the seasoning: Crush or chop garlic pods.
Heat ghee in a small tadka pan over medium heat and add the garlic.
Once garlic starts to turn light brown add red chillies, mustard seeds and cumin seeds.
When mustard seeds splutter, add a pinch of asafoetida.
Now turn off the heat and add curry leaves.
Pour the seasoning to the Dosakaya Pappu and mix well.Serve the Dosakaya Pappu with hot Steamed Rice along with a drizzle of ghee.
It pairs perfectly with a Spicy Potato Roast Recipe (Urulaikizhangu Poriyal) and a crunchy papad.
Count of ingredients are 17 |
###Human:
generate a recipe for Manganem Recipe - Goan Style Chana Dal Payasam
###Assistant:
To begin making the Manganem, wash and soak the chana dal for 4 hours in water.Once soaked, drain the water and pressure cook the dal along with 1-1/2 cups of water until soft and cooked through.
Pressure cook for 4 whistles.
The dal should be grainy and not mashed.
Allow the pressure to release naturally.
Drain any excess water and keep the dal aside.
You can use the dal water in soups or a stock.Wash and soak the sabudana for 20 minutes.
Heat a small pan on low flame, add the ghee and roast the cashew nuts on low to medium heat until golden brown and crisp.
Keep this aside.Heat a heavy bottomed pan, add the cooked bengal gram dal, coconut milk, sabudana and jaggery.
Cook them all in medium heat for about 20 minutes until the sabudana is cooked through and the mixture thickens.Turn off the heat and transfer the dish to a serving bowl.
Garnish with roasted cashewnuts.Serve Manganem as a delicious dessert during the festive occasions like diwali, or even for parties.Serve Manganem as a dessert after a simple goan meal of Goan Moolyacho Ross Recipe and Steamed Rice.
Count of ingredients are 6 |
###Human:
generate a recipe for Bhogichi Bhaji Recipe (Bhogichi Bhaji Recipe)
###Assistant:
To make Bhogichi Bhaji, first heat oil in a pan.
Add mustard seeds, sesame seeds and let it cook for 10 seconds.
After 10 seconds, add green chili, asafoetida, goda masala and turmeric powder.
After cooking for 1 minute, add potatoes, green gram and avarakalu to it.
Mix well and add salt, some water to it.
Mix again, cover the pan and let it cook for 10 to 12 minutes.
Now add brinjals, carrots and mix it.
Add 1 to 2 tablespoons of water and cook the saree till the vegetable is cooked.
After the vegetables are cooked, add plum, sesame powder, peanut powder and let it cook for 2 to 3 minutes.
After cooking add lemon juice and garnish with green coriander.
Serve Bhogichi Bhaji with Khandeshi Dal and Phulka for dinner.
Count of ingredients are 18 |
###Human:
generate a recipe for Rose Flavoured Golden Almond Milk Recipe - Badam Doodh
###Assistant:
To begin making the Rose Flavoured Golden Almond Milk Recipe, soak almonds in hot water for 10 minutes.
Peel the skin and add it to a blender.Add a teaspoon of milk and blend into smooth or coarse paste as per your preference.Boil milk in a saucepan, once it comes to boil, add crushed cardamom and sugar.Stir well and keep boiling on low flame until it reduces a little.
Stir at all times.Add the almond paste to the boiling milk.
Mix and boil for 2-3 minutes stirring, often.
Take care not to get burnt.Now add turmeric powder to the milk.
Mix and remove from flame.Let it cool, pour rose water to the milk and give it a mix.Pour into serving glass and garnish with chopped almonds and serve.Serve Rose Flavoured Golden Almond Milk Recipe along with Fresh Fruits and Spicy Potato Chutney Sandwich for a healthy morning breakfast.
Count of ingredients are 6 |
###Human:
generate a recipe for Dal Tadka Recipe - Dal Tadka Recipe Flavored With Lemon And Coriander
###Assistant:
To make Dal Dal Tadka Recipe, first cook the lentils with 2-1 / 2 cups water, turmeric powder, salt until they become soft.
Cook till 3 cities come and turn off the gas.
Let the pressure drain automatically.
Heat ghee in a pan.
Add cumin seeds and let it splutter.
After the cumin seeds crackle, add ginger, green chillies, bay leaves and cook for 30 seconds.
Add this tempering to the dal and mix it.
Let the boil come and add butter to it.
Turn off the gas after 3 to 4 minutes and add lemon juice and green coriander to it.
Serve Dal Tadka with Paneer Butter Masala, Gourd Raita, Cumin Rice and Phulka for dinner.
Count of ingredients are 11 |
###Human:
generate a recipe for Chicken Crepe Lasagne Recipe
###Assistant:
To begin making the Chicken Crepe Lasagne recipe,we need to make the crepe batter.
To make the crepe batter, in a mixing bowl, combine whole wheat flour, sooji, salt to taste, curdAdd water as you mix.
The batter should be thinner than pancake batter.In a flat griddle, make crepes a little smaller than the pan in which you will make lasagne.
Take batter in a ladle and pour it on a hot griddle, heated on medium-high flame.
It will spread and form shape of it's own.
No need to spread.Use very little oil and drizzle on the edges.
Flip the crepe when you see bubbles on top.Cook on the other side and take it out.
Make other crepes similarly and set aside.
Layer a small sauce pan with salt (prevents from burning) and keep a steel plate or mesh on top.
To assemble, place a crepe in a cake tin smaller than the saucepan, such that it sit well inside it., then mixed bell peppers, shredded chicken, sprinkle seasoning, cheese, pizza sauce and close it with a crepe.Now place spinach leaves, mixed bell peppers, sprinkle seasoning, cheese, pizza sauce and close it with a crepe.
Keep layering till it's balanced.
As a last layer, sprinkle some cheese and red chili flakes.Cover the pan and cook on low heat for about 10 minutes or until the cheese has melted.
Serve hot.Serve Chicken Crepe Lasagne along with Roasted Tomato and Pumpkin Soup for a weekend dinner.You could also serve it for a Sunday brunch along with Fresh Fruit Bowl Recipe, Cold Coffee Smoothie Recipe.
Count of ingredients are 13 |
###Human:
generate a recipe for Drumstick Spinach Fry With Moong Dal Recipe
###Assistant:
To begin making Murungai Keerai Poriyal With Moong Dal Recipe, wash the moong dal and add it to a pot of water and cook it.
Once it comes to slightly mashable consistency, drain excess water and keep aside.Wash the drumstick leaves as well and keep aside.
In a heavy bottomed pan, warm a tablespoon of oil.
Once oil is heated, add mustard seeds and cumin seeds.
Once the seeds start crackling, add dry red chillies and curry leaves.
Add in chopped onion and saute well until translucent.
Pour little water and add the drumstick leaves to it.
Place a lid on the pan and cook for a minute.
The leaves are cooked when they start wilting.
Now add salt, asafoetida and sambar powder.
Mix all the ingredients well.
Next add in the cooked moong dal and cook until all the water in the pan evaporate.
Turn off the flame.
Finally add grated coconut and mix well.
Serve Murungai Keerai Poriyal along with Vengaya Sambar, Mixed Vegetable Poricha Kootu Recipe and Steamed Rice for a sumptuous weekend meal.
Count of ingredients are 12 |
###Human:
generate a recipe for Irish Barmbrack Recipe
###Assistant:
To bgein making the Irish Barm Brack recipe, place the fruit mix in a bowl and pour over the whiskey (if using) and cold tea.
Allow to soak up the liquid overnight.Preheat the oven to 170˚C/327°/Gas Mark 3 and grease and line a 900g loaf tin.Combine the flour, baking powder, sugar and mixed spice in a mixing bowl.
Make a well and break in the egg, using a wooden spoon, mix the egg with the dry ingredients.Add a little bit of the tea liquid in the the fruit mix and mix it through.
You may not need all the liquid, you are looking for a wet dough.
Then stir through the fruit mix until everything is thoroughly combined.Graese a loaf tin and set it aside.
Spoon the wet dough into the lined loaf tin and place in the oven on the middle shelf and bake for 1 hour.
Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on wire rack.Cover in cling wrap and tin foil and allow to sit for 1-2 days before cutting into it.
Serve in slices.Serve Irish Barm Brack for a special occasion or serve it with Espresso Coffee and Chicken Sandwich With Sweet Corn for your next tea party.
Count of ingredients are 8 |
###Human:
generate a recipe for Kumro Patai Ilish Paturi Recipe - Hilsa Fish In Pumpkin Leaves
###Assistant:
To begin making the Kumro Patai Ilish Paturi Recipe, rub the clean fish pieces with salt and turmeric powder.
Keep marinated for 30 minutes.In a bowl, add black and yellow mustard seeds paste, poppy seeds paste, green chilli paste, salt, 1 teaspoon turmeric powder and 1 tablespoon of mustard oil.Mix it very well.
In this mixture dip Hilsa shad/ ilish pieces.
Let fish pieces in this mixture for 10 minutes.Take two pumpkin leaves for 1 fish piece.
Now take 1 fish piece along with 1 tablespoon of marinade and place it on over 2 pumpkin leaves.Fold the pumpkin leaves.
Take a banana leaf, then place folded pumpkin leaves on it, add 1 green chilli and 1 teaspoon of mustard oil on it.
Wrap the banana leaves and secure it with string.
Do same with all fish pieces.In a skillet or shallow frying pan heat 2 tablespoons of mustard oil.
Add banana leaves packet on it.
Fry in medium heat for 10 minutes, cover the lid then flip it up and fry for another 10 minutes.
Take it out in a serving plate.Open banana leaves packet when you are ready to serve.
Serve Kumro Patai Ilish Paturi along with Steamed Rice and Kachumber Salad for a weekend lunch or dinner.
Count of ingredients are 10 |
###Human:
generate a recipe for Goan Mushroom Xacuti Recipe
###Assistant:
To begin with Goan Mushroom Xacuti, wash the mushroom or wipe them with a clean cloth.
Chop them into medium chunks and keep them aside.The next step is to make the Xacuti paste.
Take a pan and add 2 tablespoon oil.
Add the onions and saute them until it changes color and becomes soft.Add all the spices including coriander seeds, dry red chillies, cloves into the pan masala and saute for 4 to 5 mins more.After 4-5 mins, add grated coconut and saute it on low flame till it changes its colour to brown and then switch off the gas.Now add the tamarind ball and turmeric powder to the roasted grated coconut mixture, stir and let this cool down.Once its done, grind the grated coconut mixture by adding 1 cup of water to make it a thin gravy and keep it aside.Now in the same pan, heat 1 tablespoon oil and fry the remaining chopped onions.
Sauce it till the onion changes its colour.Once it’s done, add the chopped tomatoes and cook it till they becomes soft.
Now add the chopped mushrooms and cook it for 15-20 minutes till they becomes soft and releases water.Once it is done, pour the grinder gravy in the mixture and cook it for another 5-8 minutes.
Add salt according o your taste and garnish it with chopped fresh coriander leaves.Serve Goan Mushroom Xacuti with tandoori roti, naan or phulkas.
You can also have it with soft buns or sliced breads.
Count of ingredients are 14 |
###Human:
generate a recipe for Chocolate Coconut Pistachio Bites Recipe (Paleo & Vegan)
###Assistant:
To prepare Chocolate Coconut Pistachio Bites Recipe (Paleo & Vegan), process the unshelled pistachios in a food processor into a coarse powder.Process the coconut flakes in a food processor into a fine flour.Transfer the coconut flour into a large bowl and add the other ingredients - cocoa powder, almond butter, vanilla extract with maple syrup being last.If the batter is too wet, add more coconut flour; if the batter is too dry, add maple syrup a little extra.Mix well and roll with your hands into small round bites.Freeze the bites in the airtight container or just refrigerate to retain its freshness.
Coat the Chocolate Coconut Pistachio Bites Recipe (Paleo & Vegan) with coconut flakes or dry cocoa powder if desired, and grab on as a mid morning snack or as an evening snack
Count of ingredients are 6 |
###Human:
generate a recipe for Spinach Watermelon Salad Recipe With Walnuts
###Assistant:
To begin making the Spinach Watermelon Salad Recipe With Walnuts, we will first make the salad dressing.
To make the salad dressingIn a small mixing bowl, combine the olive oil, lemon juice, honey, salt and pepper.
Mix well and set aside.
In another mixing bowl, combine the spinach leaves, watermelon, grapes and toss in the salad dressing.
Place the Spinach Watermelon Salad in a serving platter, garnish with feta cheese and walnuts and serve.
Serve this Spinach Watermelon Salad Recipe With Walnuts along with Beetroot Gazpacho Soup Recipe, Grilled Basil Pesto Chicken Sub Sandwich and a dessert of Coconut Chocolate Balls Recipe for a complete meal.
Count of ingredients are 9 |
###Human:
generate a recipe for Dondakkai Puli Curry Recipe
###Assistant:
To make Dondkai Puli Curry Recipe, first wash the tindora and cut it into 4 parts.
Clean the tamarind and soak it in water for 10 minutes.
Pour water in a saucepan with tindore and cook until soft.
Drain the water and keep the tindore separately.
Heat the oil in a saucepan.
Add cumin seeds, garlic, dry red chilies and cook for 1 minute.
After 1 minute add urad dal to it and cook till it becomes golden.
Turn off the gas and let the mixture cool down.
In a mixer grinder, add tamarind, turmeric powder, salt, roasted garlic masala, a little tamarind water and grind it.
Now add tindora and paste in a bowl.
Mix well and heat oil in a tempering pan for tempering.
Add the mustard seeds, cumin seeds and let it cook for 15 seconds.
Add this tempering to the vegetable, mix and serve.
Serve Dondkai Puli Curry Recipe along with rice, kirai sambar, beetroot pachdi and papad for dinner.
Count of ingredients are 9 |
###Human:
generate a recipe for Corn Stuffed Paratha Recipe
###Assistant:
To begin making the Corn Stuffed Paratha, we have to first wash the corn and keep the potatoes cooked.
You can either pressure cook the potatoes for 2 whistles or add them to saucepan with water and boil them for 15 mins/until it is cooked.Once the potatoes are cooked, peel the skin and add them to a bowl and mash them.
Once mashed, add chopped coriander leaves, sweet corn and homemade tomato pickle.
Mix well.
Add required amount of salt and mix the mixture well.
Keep aside.
The corn stuffing is ready.
Now we have to make the dough for the paratha.
In a flat bowl add wheat flour, salt and mix.
Add water little by little and knead the dough until it is smooth and homogeneously mixed.
Apply a coating of oil on top of the ball of dough and leave it to rest for 10 minutes.Next, divide the dough into medium sized balls.
Take one ball of dough and roll it out until its about 4-5 inches diameter.
Place one tablespoon of stuffing in the center and join the ends of the paratha dough so that the stuffing in encased in the dough.
Do the same with the rest of the dough and corn mixture.
Place a tawa on medium heat and add some oil.
Place the stuffed paratha on the tawa and cook on both sides until done.
Drizzle some oil on top of the paratha when cooking on both sides.
Take off the pan and finish the rest of the rolled out parathas.
Serve Corn Stuffed Paratha Recipe with Pisarna Manga Recipe and Homemade Curd
Count of ingredients are 10 |
###Human:
generate a recipe for Kongunadu Urulai Kurma Recipe (Curried Potatoes from Kongunadu)
###Assistant:
To begin making the Kongunadu Urulai Kurma Recipe, in a small pan, lightly dry roast all the ingredients given under ‘to roast and grind’ till they turn fragrant.
Once roasted, allow it to cool a little and grind into a smooth paste adding a little warm water.Keep the paste aside.Heat a wide pan or kadai with ghee.
Add the grated ginger and garlic and saute them for a few seconds.
Add the chopped onions, little salt and keep stirring over low flame for one minute or till the time the onions turn glossy and lightly brown.Once the onions are done, add the tomato puree, turmeric powder, the ground masala and the boiled potatoes.
Turn the heat to low, cover the pan and simmer the Kurma for about 5 minutes until the spices come through into the potatoes.
After 5 minutes, once done, check the salt and adjust to suit your taste and turn off the heat.
Garnish with chopped coriander leaves and serve hot.Serve Kongunadu Urulai Kurma along with Dosas for a quick weeknight dinner or even for parties.
Count of ingredients are 18 |
###Human:
generate a recipe for Vietnamese Style Vegetarian Spring Rolls Recipe With Peanut Dipping Sauce
###Assistant:
To begin making Vietnamese Style Vegetarian Spring Rolls Recipe With Peanut Dipping Sauce, wash and clean cilantro and mint leaves well.
Pick the mint leaves off the stems; discard the stems.
Roughly chop the cilantro.
Julienne all the veggies and tofu/paneer.If you like, you can sprinkle some salt and pepper on the carrots, cucumbers and bell peppers and mix gently; I avoided them as I love the freshness and taste of these raw vegetables.Now, to prepare the tofu/paneer stuffing, in a mixing bowl, mix tofu/paneer strips with soy sauce, chilli flakes and salt to taste (only if adding).
Marinate for about 10 to 15 minutes.
Meanwhile when the tofu/paneer is marinating, you can proceed with making the peanut dipping sauce and keep it ready to serve with the spring rolls.Once the tofu/paneer is marinated, in a small nonstick saucepan, heat a teaspoon of oil.Add marinated tofu/paneer.
Stir fry on high heat for 1 to 2 minutes.
Take care not to break the tofu/paneer strips.
Remove from heat and let it cool.
This high heat stir fry/ searing helps in bringing in a smoky flavour to the absorbed spices.To assemble the rolls:Work with one rice paper at a time.
Soften the rice paper sheet according to the instructions on the packet.
(The rice paper I used just needed to be dipped in water for about 20 to 25 seconds, and then placed on a towel to drain excess water).
You will want them soft but still firm and pliable.Place the wet sheet on a flat plate or chopping board.Gently place few strips of carrots, bell pepper, cucumbers, a small tablespoon of cilantro and some mint leaves in the center of the wet rice paper sheet.Place a few strips of stir fried marinated tofu/paneer along with the veggies.
(Do not over fill since it will be difficult to make rolls)Now, the bring sides over to the center over the filling.
Next, starting from the bottom, bring up and start rolling to bring them to rolls.Roll up the filled rice paper to form a cylindrical roll; like a burrito.
Seal the edges; the rice paper will instantly stick as it is moist.
You want a fairly tight roll so that the vegetable fillings do not fall out.Continue doing the same with rest of the rice paper sheets.
(While you are working with each roll, cover the prepared rolls with a wet cloth).To make the peanut dipping sauce:In a small bowl, mix peanut butter, soy sauce, chilli sauce/sriracha sauce along with the lemon juice.Adjust the chilli sauce and lime juice to suit your taste.Whisk in 2 to 3 tablespoons of warm water until you get the desired consistency of dipping.
Garnish with crushed peanuts and keep it aside till the spring rolls are ready.Serve Vietnamese Style Vegetarian Spring Rolls Recipe With Peanut Dipping Sauce for a light dinner along with a hearty soup like Fennel Turmeric Walnut Soup With Apple And Raw Mango Recipe or Cream of Mushroom & Spring Onion Soup Recipe.
It can be served along with tomato sauce and other party appetizers as well.
Count of ingredients are 17 |
###Human:
generate a recipe for Coconut Coconut Chili Powder Recipe - Mr. Coconut Chutney Bodi
###Assistant:
To begin making Kopparai Thengai Milagai Podi Recipe first cut the dry coconut into small pieces and keep them aside.We will roast all the ingredients separately on medium heat so that the dals and other ingredients do not burn.Heat a pan on medium heat and first roast the channa dal until it turns golden brown in colour.
Remove in a bowl and allow to cool.Next in the same pan roast urad dal till golden brown.Remove in a bowl and allow to cool.Next add the sesame seeds to the same pan and roast for a few seconds till the sesame seeds start popping.
Remove into a bowl and keep aside.Now we will roast the red chillies till crisp and keep them aside as well.Finally we will roast the dry coconut till it starts to turn golden brown.
Do not brown it too much.
keep stirring in between.
Remove in a bowl and allow to cool.Once the dals and all the other ingredients have cooled add them to a mixer grinder along with hing and tamarind and grind till you get a coarse powder.
Add salt to the grinder now and pulse again to get a coarse powder.
Once done, transfer the Kopparai Thengai Milagai Podi into a bottle and store for a couple of months.Serve Kopparai Thengai Milagai Podi with Homemade Soft Idli, Green Coriander and Coconut Chutney and Filter Coffee for delicious breakfast.
Count of ingredients are 8 |
###Human:
generate a recipe for Kerala Style Beetroot Pachadi (Recipe In Hindi)
###Assistant:
To make Kerala Style Beetroot Pachad, first wash and peel the beetroot.
Peel and tighten.
Pour the beetroot into the pressure cooker with some water.
Cook until 2 cities come.
Pour the given ingredients to grind and grind them in a mixer grinder.
After the beetroot is cooked, add the grinded paste and turmeric powder.
Add salt, mix and cook for 3 to 5 minutes.
Turn off the gas and keep it aside to cool.
After cooling, add it to the curd and mix well.
Now take a tempering pan.
Add mustard seeds, cumin seeds and curry leaves.
After 15 seconds, add it to the wok and mix.
Serve the beetroot pachhadi with mixed vegetable sambar and rice for the day's dinner.
Count of ingredients are 12 |
###Human:
generate a recipe for Puli Koozh Recipe - Rice Flour Porridge In Tamarind
###Assistant:
To prepare Puli Koozh Recipe (Rice Flour Porridge In Tamarind), wash and soak the rice in water for 5 to 6 hours.Then grind into a smooth paste by adding little water.
Keep it aside for minimum 3 to 4 hours.Take the juice from tamarind by adding 1/2 cup of water.In a heavy bottomed pan preferably non stick, add oil and add mustard seeds and let it splutter.Then break and add the red chillies and fry for few seconds.
Then add the channa dal and urad dal and let it roast for few minutes.
Add curry leaves and sauté for a bit.Once they are crisp, add the tamarind juice and water.Add the turmeric powder and salt.
Mix well.Once the water comes to rolling boil, reduce heat and add the ground rice paste and mix well.Stir continuously to avoid sticking at the bottom and lump free.It will starts to thick.
Check the salt and add more in necessary.After 8 to 10 minutes, it will form a thick mass and starts separating from the pan.Remove from heat and serve Puli Koozh Recipe (Rice Flour Porridge In Tamarind) hot like porridge.Or Grease a plate with oil and pour the prepared koozh and spread using a spatula and allow to cool like a savoury halwa.If spread on a plate, pour a teaspoon of sesame oil on the top and spread with a spoon to avoid drying on the top layer.
Let it cool for 30 minutes and then cut in to pieces.Serve Puli Koozh Recipe (Rice Flour Porridge In Tamarind) for a morning breakfast or snack.
Count of ingredients are 11 |
###Human:
generate a recipe for Okra Idli Recipe (Ladyfinger Idli)
###Assistant:
To begin making the Okra Idli recipe, wash idli rice and urad dal thoroughly with water.Soak rice and urad dal in water for about 4 to 5 hours.
Soak fenugreek seeds in hot water for about an hour.After the soaking time, grind idli rice and fenugreek seeds together without adding water in a mixer grinder.Grind urad dhal separately into a fine paste without adding water.Combine rice and dal together.
Set aside.Clean okras and cut them into medium sized pieces.
In a mixer, add chopped okras, cumin seeds, and green chilies.
Grind them into a fine paste.
Add water if required.
Ensure that the batter should not have any pieces of okra.Combine okra paste and idli batter together and mix them wellEnsure they should be blended well together.Add salt and leave the batter to ferment for about 8 hours or overnight.
If you are living in cold place, place the batter in oven for fermentation.One could see that the batter has doubled in quantity and raised up after fermentation.In the idli steamer, add water and bring it to boil over medium heat.Meanwhile, grease the idli moulds with oil/ghee.
Mix the batter well and pour the batter into the idli moulds.Place the idli plates inside the pot and cook with lid covered for about 10 minutes or until a toothpick inserted in the centre of the idli comes out clean.Allow the idlis to cool down for a while and then, scrape them out using a spoon from the moulds.Serve Okra Idli along with Mixed Vegetable Sambar and South Indian Coconut Chutney for your healthy and delicious breakfast.
Count of ingredients are 8 |
###Human:
generate a recipe for Hoisin Tofu & Mushroom Stir Fry with homemade Hoisin Sauce Recipe
###Assistant:
We begin making the Hoisin Tofu & Mushroom Stir Fry with homemade Hoisin Sauce Recipe by making the sauce first for that please check our Homemade Hoisin Sauce Recipe.Then heat a flat skillet with oil, add ginger and garlic.
Sauté the mushroom for few seconds till it is cooked.
Then add the tofu and stir fry till it has a charred color.Mix the sauce with cornstarch and water (1 cup) and keep it ready, gradually add the mixture on to the pan and give it a stir.
Keep mixing till it thickens.
Serve the Hoisin Tofu & Mushroom Stir Fry with homemade Hoisin Sauce Recipe along with Brown Rice.
Count of ingredients are 9 |
###Human:
generate a recipe for Mango Orange Recipe | Want semolina lighter | Mango Shir
###Assistant:
To begin making the Mango Kesari or Mango Sheera Recipe, we will first prepare the mango pulp.Wash the mango well and peel it.
Roughly chop the fruit into pieces and discard the seed/stone.Blend the chopped mango in a mixer until smooth.
Put the pulp in a bowl and set it aside for later use.In a small tadka pan melt a teaspoon of ghee.
Add the chopped cashew nuts to it and gently toast them, over a low heat until golden brown and crisp, taking care not to burn them.
Turn off the heat, and set the pan aside for later use.Heat the 1/4 cup of ghee in a heavy bottomed pan over medium heat and dry roast the semolina (rava) gently, until it gets lightly toasted and aromatic.
Meanwhile, put 2-1/2 cups of water in a saucepan and set it over a medium heat.
Add the sugar and bring it to a boil.
Allow it to boil for a minute.At this stage, add it to the roasted semolina slowly, in a steady stream while continuously stirring the semolina.
Lower the flame at this stage, and ensure that you are stirring the mixture, to prevent the formation of lumps.The semolina will combine with the water and slowly coagulate into a halwa-like consistency.
If there are any lumps, break them with the back of the spoon and continue to stir gently.Next, add the mango pulp to the sooji sheera (halwa) and mix gently.
Cook the sheera (halwa) for about 5 to 7 minutes, stirring occasionally until the halwa comes away from the sides of the pan.Turn off the heat and garnish with cardamom powder and the toasted cashews.
Give it a last stir and serve.Serve the Mango Kesari (Sheera) as a dessert for lunch parties or make it for breakfast as an accompaniment along with Sooji (Rava) Upma or make it as a special sweet for the festival season.
Count of ingredients are 7 |
###Human:
generate a recipe for Thai Roasted Vegetables with Peanut Coconut Sauce Recipe
###Assistant:
To begin making Thai Roasted Vegetables With Peanut Coconut Sauce Recipe, we will first cut all the vegetables as suggested and arrange in a bowl.
Now heat oil in a wok over medium heat, once oil is heated add chopped onions and garlic to the wok,.
Stir fry for few minutes till onion become tender.
Next add all the remaining chopped vegetables, fry over medium-high heat until vegetables are al dente.
Once vegetables are cooked, turn off the heat and keep aside.We will proceed to prepare the sauce.For making peanut coconut sauce, in a saucepan add the peanut butter, coconut milk, soy sauce, red pepper flakes, brown sugar, dried lemon grass.
Place the pan over medium heat and stir to combine the sauce ingredients.
Continuously stir the sauce while it is simmering to avoid any lump formation, slowly the sauce will change color into pale yellow.
Turn off the heat.Place the pan over medium heat and stir to combine the sauce ingredients.
Continuously stir the sauce while it is simmering to avoid any lump formation, slowly the sauce will change color into pale yellow.
Once you notice the sauce bubbling, turn off the heat.Pour peanut curry sauce over the stir-fried vegetables that is in the wok.
Give the sauce a quick boil along with the vegetables and stir to combine.
Transfer the vegetables along with the sauce to the saucepan.
Simmer over medium heat for 1 - 2 minutes.
Turn off the heat.
Add lemon juice and stir.
Once the sauce comes to a bowl, turn off the heat, stir in the lemon juice and transfer to a serving bowl.
Serve Thai Roasted Vegetable With Peanut Coconut Sauce with steamed jasmine rice for a light weeknight dinner.
Count of ingredients are 19 |
###Human:
generate a recipe for Thai Coconut Garlic Rice Recipe
###Assistant:
To begin making the Thai Coconut Garlic Rice Recipe, in a pressure cooker heat the coconut oil on medium-low flame, to this hot oil add the garlic and saute for about 40 seconds or until the garlic begins to change colour to a light brown.
Once the garlic is slightly brown reduce the heat, add in the washed and drained rice, 1 cup of water, 1 cup of coconut milk, some salt to taste and close the pressure cooker.
Pressure cook the Thai Coconut Garlic Rice for 2 whistles and turn off the flame.
Allow the pressure to release naturally, then transfer the Thai Coconut Garlic Rice to a serving platter and set aside.
To make the toasted coconut and garlic garnishIn a tadka pan, add the coconut oil over medium heat, once hot add in the coconut strips and garlic chips and saute for about 2 minutes, till they are crispy and turn brown in colour.
Turn off the heat.
Garnish the Thai Coconut Garlic Rice with the chopped coriander leaves and toasted coconut and garlic chips.
Serve Thai Coconut Garlic Rice Recipe along with Thai Chicken Green Curry With Vegetables Recipe or Sweet Spicy & Tangy Vegetarian Thai Green Curry Recipe With Tamarind with a side of Thai Style Beansprouts & Raw Mango Salad Recipe.
Count of ingredients are 8 |
###Human:
generate a recipe for Sakkare Achhu Recipe (Festive Sugar Figurines)
###Assistant:
To prepare Sakkare Achhu Recipe (Festive Sugar Figurines), soak the wooden moulds in water overnight or 5-6 hours .Later, join the pairing moulds and hold them together firmly using rubber bands .
Keep all the moulds ready before you start making the sugar syrup .
If you are using silicone moulds ..
skip the first 2 steps.Soak 1 cup of sugar in 1/2 cup water for 2-3 hours.Mix well and keep the sugar solution on medium flame in a saucepan and bring it to a gentle boil.When the the sugar solution has started boiling.
Add 2 tablespoons of milk and mix.
Bring to a boil.Sieve sugar syrup using a muslin cloth over another vessel .Place the strained sugar syrup back to flame in saucepan.
When it is about to boil, add a tablespoon of curd.
Mix.
Bring to boil.
You can add food colour at this stage if you like.
You will observe that the sugar syrup has started to thicken and a thick frothing starts.Simmer to settle the frothing, (or you can take off the saucepan from heat).
Keep stirring at all times while syrup is on flame.
Check when the frothing settles down, the syrup will be transparent.
Place it back on heat and bring to boil.Do it a couple more times (may take up to 5-6 times), till you see a translucent liquid, which is the right consistency to prepare sakkare achhu.Pour hot sugar syrup into the prepared moulds quickly.
Tap in between so that sugar syrup gets distributed evenly and no air bubble is trapped within.Allow the syrup to set and solidify in the mold for 10-15minutes.Remove the rubber bands and gently open the wooden moulds.
Take a pin/ knife/tooth pick gently separate the achhus from the molds.Sundry for 1-2 hours and store them in an airtight container.
These stay good for months.Serve Sakkare Achhu Recipe as an occasional dessert.
Count of ingredients are 5 |
###Human:
generate a recipe for Soya Pilaf / Pulav Recipe
###Assistant:
To begin making the Soya Pilaf recipe, wash, drain and soak rice in fresh water for minimum 30 minutes before cooking.In a saucepan, boil water and add soya chunks in it and boil.
Drain and keep aside to cool.
Once cool, squeeze them to take off excess water and keep them separate in a plate/bowl.Heat oil/ghee in a wok, add the potatoes, fry them and keep it aside.
In the same pan, add bay leaf, all the dry whole garam masala, shahi jeera in the reaming ghee/oil and allow it to splutter.Add finely chopped onions and fry till light and translucent.
Add green chillies, ginger paste, garlic paste and fry for about a minute on low medium heat.Add chopped tomato along with coriander powder, red chilli powder and fry well till the ghee starts leaving from the sides.Add soya chunks and salt, mix all together, fry again for 1-2 minutes.After 1-2 minutes, add a little water just to wet the masala and cook it with the lid closed on low flame.Meanwhile in another large thick bottomed vessel, add lots of water with little salt, few drops of oil and lemon juice and allow it to boil.Once the water is hot and starts boiling, add soaked rice and cook till the rice is 90% done.Turn off the gas and strain the rice very carefully and spread it in a big flat tray so that the grains doesn't stick to each other.
Allow it to cool a bit.
Do not stir them as the grains may break.The next step is to assemble and layer the Soya Pilaf.
Take a vessel in which you want to assemble the pilaf.
Spread rice at the bottom of the vessel and then layer it with the some soya gravy.Spread some rice again and then pour the remaining soya gravy on it with fried potatoes.Again, spread some rice and garnish it with fresh mint leaf, freshly chopped coriander, lemon juice, fried onions, some kewda water and fried dry fruits.Close the lid and allow the pilaf to cook for another 10 mins on low flame.
For this take an iron tawa and place the pilaf vessel on it.Once the pilaf is done, hold the vessel from both sides and shake it vigorously, this will mix the soya gravy and the rice evenly inside without breaking the grains.Serve Soya Pilaf with Burani Raita, Beetroot Raita or any other Raita of your choice.
Count of ingredients are 24 |
###Human:
generate a recipe for Vegetarian Grilled Gyros Recipe
###Assistant:
To begin making the Vegetarian Grilled Gyros recipe, wash all vegetables and pat them dry using a kitchen towel..
Cut zucchini, bell peppers and mushrooms into thick strips.Prep the onions and garlic as well and keep it ready.
In a bowl add olive oil, lemon juice, salt, pepper and minced garlic, mix well.
Add all the cut vegetables into the olive oil mix and leave it aside for 15 to 20 minutes.Fire up your grill and get it ready.
Once vegetables are marinated, place them on grill in single layer and grill for 2 to 3 minutes on one side then flip it over a grill on other side.Some vegetables like zucchini cooks fast, so adjust the timing accordingly.
Do not over grill/char the zucchini.Place the pita bread on the grill pan for 1 minute on each side.Now spread a spoonful of Tzatziki sauce on pita bread and spread the grilled vegetables.Fold the wrap on both sides and then fold the bottom.
Wrap it with aluminium foil and serve immediately.Serve Vegetarian Grilled Gyros with Hummus or Ginger Walnut Chutney for an evening snack or for party appetisers along with Baked Potato Thyme Rolls Recipe.
Count of ingredients are 17 |
###Human:
generate a recipe for Andhra Style Kakarakaya Vepudu Recipe - Bitter Gourd Stir Fry
###Assistant:
To begin making the Andhra Style Kakarakaya Vepudu Recipe, first cook the bitter gourd in a pressure cooker.
Place the bitter gourd in the pressure cooker along with yoghurt, 2 tablespoons water, turmeric powder and some salt.
Pressure cook until you hear just one whistle.
After the first whistle turn off the heat.Open the pressure cooker once the pressure gets released (about 2 minutes) and keep the cooked Kakarakaya (bitter gourd) aside.Heat a tablespoon of oil in a wok or heavy bottomed pan over medium heat.
Add mustard seeds, cumin seeds and dry red chillies and allow them to crackle and roasted.Once the chilies have roasted, add the sliced onion, garlic pods, curry leaves and sauté for 2 minutes until the onions have slightly softened.Add the cooked Kakarakaya (bitter gourd) and stir fry over medium heat for 8-10 minutes till the bitter gourd pieces start to turn brown and cooked softer.Once the Kakarakaya (bitter gourd) is cooked well, add the red chilli powder, amchur powder, jaggery and salt to taste.
Continue to stir for another 2 to 3 minutes.Fry over high heat until you get a nice dark brown colour for 3 to 5 minutes.Finally add finely chopped coriander, mix well and turn off the heat.Serve the Andhra Style Kakarakaya Vepudu with hot rice and ghee (optional) or as a side dish for rice with Hyderabadi Khadi Masoor Ki Dal or Kerala Cheriya Ulli Sambar Recipe or Tomato Rasam.
It also pairs well with roti or parathas.
Count of ingredients are 13 |
###Human:
generate a recipe for Buttered Mashed Potatoes - For Babies Over 7 months
###Assistant:
To begin making Buttered Mashed Potatoes, pick fresh potatoes available (without the spuds) in the market.Place the potato in a pressure cooker along with a 1/2 a cup of water.Let out 3 whistles and turn off the flame.
Release the pressure naturally, as the potatoes will continue to cook in the heat.Once the pressure has released, peel the skin of the potato and place it on a cutting board.
Cut the potatoes roughly into small pieces.Place a pan on medium heat and melt a teaspoon of butter.
Once the butter has melted, add the roughly chopped potatoes and stir them well with a pinch of salt and pepper.
Using the back of a fork mash the potatoes.
Saute for 2 minutes and turn off the heat.
Transfer the potatoes into a serving bowl to serve your baby/ toddler.
Serve these Buttered Potatoes to your baby/toddlers from 7 months onwards as a lunch or dinner meal.
Count of ingredients are 4 |
###Human:
generate a recipe for Besan Aur Pyaz Ka Cheela Recipe - Roz Ka Khana With Figaro Olive Oil
###Assistant:
To begin making the Besan Pyaz Ka Cheela Recipe, combine all the ingredients for the Besan Chilla in a large bowl.Gradually add water to make a thick batter.Check the salt and spice levels and adjust to suit your taste.The cheela batter will be similar to the consistency of a dosa batter or pancake batter.
The batter should be able coat the back of the spoon.The next step is to cook the Besan Pyaz Cheela in a panPreheat a skillet on medium heat, pour a ladleful of batter on the pan and spread it in a circular motion to form a thin crepe/ dosa.Drizzle some olive oil around the cheela and cook it until the top does not look raw and you notice the edges are getting brown.
Flip and cook on the other side for a few seconds.Once done, transfer to a plate and proceed to make the chillas with the remaining batter.Serve the Besan Pyaz Ka Cheela along with a Sweet And Spicy Tomato Chutney and a Dhaniya Pudina Chutney for breakfast, a tea time snack or even weeknight dinner.
Count of ingredients are 8 |
###Human:
generate a recipe for Vazhaithandu Mor Kootu Recipe (Tamil Nadu Style Banana Stem Recipe)
###Assistant:
To begin making Vazhaithandu Mor Kootu Recipe, we start by cleaning the banana stem and get rid of its excess fibre.Cut the outer thick layer of the banana stem, and cut them into thin rounds.Now, chop the rounds into small cubes and place it a bowl filled with buttermilk.
This will help avoid the oxidation.With the hand separate out the excess fibre from the cut pieces.Take a sauce pan, drain the cut banana pieces from the buttermilk, place it in the pan along with a cup of water and cook until its done.In the mean, make a smooth paste of grated coconut, cumin seeds, green chilli and rice powder using a mixer grinder and keep aside.Once the banana stem is well cooked, add the coconut paste, season with salt and let it simmer for 5 minutes and switch off the flame.When the banana stem curry has cooled, add in the whisked curd into it and mix well.Now, in a small tadka pan heat the coconut oil.
Add in the mustard and urad dal and let it crackle.Add the dry red chilli and curry leaves and let it splutter.
Pour this tadka over the prepared banana stem kootu.
Serve hot.Serve the Vazhaithandu Mor Kootu Recipe along with Steamed Rice, Kerala Style Pulissery Recipe and Papad for the weekend lunch.
Count of ingredients are 13 |
###Human:
generate a recipe for Restaurant Style Chicken 65 Recipe
###Assistant:
To begin making the Restaurant Style Chicken 65 Recipe, marinate the chicken pieces with red chilli powder, turmeric powder, pepper powder, garlic, lemon juice and salt.
Mix everything well and keep it aside for an hour.In a small bowl mix together gram flour, curd, red chilli powder, garlic, vinegar, sugar and mix well to form a paste.Heat oil over a pan, dip the chicken pieces into the curd mixture and place it on the pan.
Cook the chicken either side till the chicken crisp up.
This will take about 8 to 10 minutes.Once the chicken is cooked properly, take the chicken out and place it in a plate.Drizzle some more oil in the same pan again.
Once the oil is hot, add curry leaves and let it cook for about 10 seconds.Add this on the chicken and serve hot.Serve the Restaurant Style Chicken 65 Recipe along with a Vegetable Biryani, Mooli Raita by the side to make your Sunday lunch special.
Count of ingredients are 14 |
###Human:
generate a recipe for Spicy Mexican Layered Chilli Rice Recipe
###Assistant:
To begin making the Spicy Mexican Layered Chilli Rice Recipe, we need to make two elements.
Firstly, we will make the Herbed Butter Rice and secondly we will make the Mexican Chilli.
To make the Herbed Butter Rice Recipe, we need to keep the cooked white rice ready.
In a skillet, heat butter on low flame, add the chopped garlic and saute for a couple of minutes until the garlic turns into a light brown colour.
Next add in the mixed herbs, chilli flakes and salt.
Mix well.
Finally add in the cooked white rice and toss it well.
Mix in the coriander leaves and set the herbed rice aside.
To make the Mexican ChilliTo begin making the Mexican chilli, pressure cook the rajma in 2 cups of water and salt for 6 to 8 whistles.After 6 whistles, turn the heat to low and pressure cook for another 15 minutes until the rajma is very soft.
Turn off the cooker and allow the pressure to release naturally.Once the pressure releases set the rajma aside.Mash the rajma until it is slightly coarse.
Leave a few bits of chunkiness to add to the texture.Heat oil in a heavy bottomed pan on medium heat; add the garlic and saute for a few seconds.Stir in the tomato puree, cumin powder, red chilli, tabasco sauce and cooked rajma.
Stir fry the Mexican Chilli for a couple of minutes until the mixture comes together and becomes creamy.Adjust the salt and spices accordingly.
Turn off the flame, and set the Mexican Chilli aside.
To assemble the Spicy Mexican Layered Chilli RiceGrease an microwavable deep dish with some butter, start layering the dish by spreading a bed of herbed rice, next spread a layer of the Mexican chilli, repeat with rice and Mexican chilli until the bowl is full.Ensure that your last layer on top is the herbed rice.
Microwave it on high heat for about a minute.
Place a serving plate over this bowl and turn it upside down and serve hot.
Serve Spicy Mexican Layered Chilli Rice Recipe as a main course for a Mexican meal along with Mexican Lime Chicken Recipe and Loaded Veggie Nachos Recipe - A Delicious Mexican Appetizer as appetizer, with yet another main of Spinach And Cheese Enchiladas Recipe.Serve Chilli Chocolate Cake Recipe as a dessert to finish of the meal.
Count of ingredients are 13 |
###Human:
generate a recipe for Millet Pea Khichdi (Gluten Free Breakfast Recipe)
###Assistant:
To prepare Bajra Matar Ki Khichdi, soak bajra in water for about 4 hours or overnight.
Soak moong dal in water for about an hour.In a Pressure cooker, add soaked bajra, moong dal, green chilies and turmeric powder.
Add 4 cups of water and cook over medium flame for 4 whistles.
Ensure water is added more to get the creamy consistency.
Bajra takes time to cook, hence cook for 4 -5 whistles depending on the pressure cooker.
Set aside.Meanwhile, chop all the vegetables required for Bajra Matar Ki Khichdi.In a Kadai, add oil and heat over medium flame.Once the oil is hot, add cumin seeds, mustard seeds, hing and cook until the seeds clutter.
Cook until the cumin seeds become light brownish.Add onions and cook until they become translucent.Add tomatoes and cook until they become mushy.Now, stir in the chopped vegetables and combine them wellAdd red chili powder, coriander powder, garam masala, required salt and cook until the vegetables become soft and cooked.Combine the vegetable mixture with the gluten free bajra-dal mixture.Combine the until they are blended together and cook over low flame for about 3-4 minutesSwitch off the flame and garnish with coriander leaves.Add lime juice to the khichdi at the time of serving.Serve Khichdi warmly with pickle of your choice.
Count of ingredients are 19 |
###Human:
generate a recipe for Quinoa With Grilled Zucchini & Chickpea Recipe
###Assistant:
To begin making the Quinoa With Grilled Zucchini & Chickpea Recipe, first soak chickpeas overnight.Preheat the oven to 180 degree centigrade.
Drain water from chickpeas and leave it on a kitchen towel and pat it dry.
Place the dry chickpeas on a baking tray in single layer.
Drizzle 1 teaspoon of oil over the chickpeas, sprinkle some salt and roast it in the oven for about 20 to 30 minutes until the chickpeas begin to change color and turn crisp.Once the chickpeas turn crisp, remove from oven and cool it completely.
You can store this in airtight container or zip lock bag for about 3 days.Place the quinoa in a saucepan, add 2 cups of water, salt and a teaspoon of olive oil.
Bring it to a brisk boil.
Once it comes to a brisk boil, turn the heat to low, cover the pan and cook until water is completely absorbed.Once all the water is absorbed, turn off the heat.
Let the quinoa rest in the pan for about 10 to 15 minutes.
Then open the pan and fluff up the grains using a fork.In a wide heavy bottomed pan add a tablespoon of olive oil.
Add chopped spring onions, green chilies, finely chopped garlic cloves and zucchini.
Stir fry on medium high heat until the zucchini is lightly roast (about 2 minutes)Once the zucchini is roasted, add chopped tomatoes and sauté till tomatoes become soft.Stir in dill leaves, the cooked quinoa and roasted chickpeas and toss gently until everything is mixed.
Finally sprinkle some dried or fresh oregano and toss again.
Check the salt and spices and adjust to suit your taste.Turn off the heat and serve.Serve the Quinoa With Grilled Zucchini & Chickpea immediately- squeeze a teaspoon of lime juice over just before serving.
Also garnish with some green onions.Serve Quinoa With Grilled Zucchini & Chickpea Recipe with Olive & Tofu In Harissa Curry Recipe for a wholesome lunch or dinner.
Count of ingredients are 12 |
###Human:
generate a recipe for Tomato Garlic Chutney (Recipe In Hindi)
###Assistant:
To make tomato garlic chutney, firstly cut the tomatoes and peel the garlic.
Now heat oil in a pan.
Add mustard seeds and let it cook for 10 seconds.
Now add garlic and cook for 1 minute.
After 1 minute add tomatoes and cook till they become soft.
After the tomatoes are soft, add red chili powder and salt.
Mix and let it cook for 1 minute.
Turn off the gas, let it cool down a bit and then put it in the mixer grinder.
Grind it well and take out in a bowl.
Serve tomato garlic chutney with tawa paratha, besan paratha or gram flour chile.
Count of ingredients are 7 |
###Human:
generate a recipe for Mango Sago Kheer Recipe - Sabudana Kheer With Mangoes
###Assistant:
To begin making the Mango Sago Kheer Recipe, wash and soak the nylon sabudana in water for 20 minutes.
In a pressure cooker, combine the drained sabudana along with half a cup of water and half a cup of milk, close the lid and pressure cook for 3 whistles.
Turn off the flame and allow the pressure to release naturally.
Once the pressure has released, open the cooker, add in the sugar, the remaining milk and mix the sabudana kheer well, the sugar will melt due to the residual heat.You will observe that the sabudana is well cooked and the kheer is very thick.
Mix well and place it in the fridge to cool for a couple of hours.
If it becomes a little too thick, you can add in cream or milk and stir well to combine.While the sabudana kheer is chilling, peel the mangoes and squish them with your palms into a mixing bowl.
This will give us a chunky fresh mango puree.
To assemble the Mango Sabudana Kheer, add the chilled sabudana kheer in a shot glass or dessert glass and gradually mix in the chunky mango puree and garnish with almond slivers.
Serve Mango Sago Kheer Recipe as a dessert after your delicious meal of Maakhmi Dal, Bharli Bhendi, Jeera Rice, Palak Raita and Tawa Paratha.
Count of ingredients are 7 |
###Human:
generate a recipe for Almond Elachi Kulfi Recipe
###Assistant:
To begin making the Badam Elaichi Kulfi, we will first make an almond paste.
Remove the skin of the soaked almonds and add them to a blender along with 1 cup of milk and blend to a smooth paste.
Keep aside.Next in a heavy bottomed pan, add milk and bring it to a boil.
Reduce the heat once the milk boils and then simmer the milk on medium heat till the milk in the pan reduces to half its original quantity.
Stir occasionally and scrape the sides to avoid the milk from burning and sticking to the pan.
This process of reducing the milk will take a good 20-25 minutes.Once the milk has reduced, add the saffron strands and the cardamom powder.
Add the ground Almond milk and the sugar and mix till all the sugar has dissolved.
Once done turn off the flame and allow the badam elaichi kulfi mixture to cool down completely.Once it is cooled spoon the Badam Elaichi Kulfi mixture into kulfi molds along with some chopped pistachios.
Close the lid and freeze for 8 hours until the kulfi is set.Serve Badam Elaichi Kulfi along with a party meal of Homemade Butter Naan, Paneer Makhani and Tomato Onion Cucumber Raita Recipe.
Count of ingredients are 6 |
###Human:
generate a recipe for Turmeric Amla Ginger Juice - Indonesian Jamu Recipe | Anti Inflammatory Health Tonic
###Assistant:
To begin making the Indonesian Jamu recipe, first it is important to understand how to prep the ingredients.
Using a food processor helps to really simplify the process of grating and juicing.
Prefer not using the juicer, as much of the pulp gets wasted, instead use the blender to make a fine puree.First grate the turmeric, ginger and amla using a hand grater or food processor.If you don't have a food processor for grating, then simply chop the turmeric ginger and amla into tiny pieces and process as below to grind it.Add the grated turmeric, ginger and amla into the tall jar of the mixer grinder.
Add one cup of water and blend to make a smooth paste.
You might have to do it in two batches if the jar is not large enough to grind all of them in one turn.Using a strainer, press and strain out all the juice from the pulp.Place the pulp back into the blender jar, add more water and blend again for a few spins.
Strain and extract more juice from the pulp.Do this another two or three times, by blending the pulp along with more water.
This ensures we have taken out the maximum juice and potency from the turmeric, ginger and amla.You will approximately use 800 ml to 1 liter of water and get approximately 1 liter of juice.
The juice extracted will be of the right potency to consume.
You will not have to dilute more to drink the Indonesian Jamu.Once you have extracted all the potent juice from the pulp, discard the pulp and keep the juice in a large container.Stir in the honey and black pepper powder until well combined.
Give the Indonesian Jamu a taste and adjust accordingly.Store the Jamu in glass bottles in the refrigerator for upto a week.Serve the chilled Indonesian Jamu in shot glasses (approximately 30 to 40 ml) at any time of the day.
Count of ingredients are 5 |
###Human:
generate a recipe for Shorshe Maach Recipe - Bengali Style Mustard Fish Curry
###Assistant:
To begin making the Shorshe Maach Recipe (Bengali Mustard Fish Curry), firstly we will clean the fish and marinating it with turmeric powder, red chili powder and salt for about 10 minutes.For the mustard paste, soak the mustard seeds in water for about 10 minutes and grind it along with green chillies, turmeric powder to make a smooth paste.Heat the oil in a large heavy bottomed nonstick pan and place the fish and cook for 30 seconds on both the sides till it is golden.
Remove the fish and in the same oil add mustard seeds and allow it to crackle.Once it crackles, add the mustard paste and saute for a couple of minutes on medium heat until you see the mustard paste bubble.
Add the marinated fish into this and adjust the salt and chili.Cover the Shorshe Maach, turn the heat to low and cook the fish for about 10 minutes till it turns thick.Once it is done, turn off the heat and check salt and spices and adjust to suit your taste and serve.
Garnish with freshly chopped coriander leaves and serve.Serve the tangy Shorshe Maach along with Steamed Rice and a Bengali Style Shaak Bhaja for an everyday meal.
Count of ingredients are 12 |
###Human:
generate a recipe for Nagori Puri Recipe (Semolina Puri)
###Assistant:
To begin making the Nagori Puri Recipe, firstly sift wheat flour to a mixing bowl.
Add rava, salt, cumin seeds and melted ghee to it.Mix and rub everything together to make it crumbly.
Add water little by little and start kneading to make stiff dough.Divide the dough into small sized balls.
Take the balls and roll it flat into thin circles using a rolling pin.Heat oil for deep frying, once hot drop the puri and fry in medium flame until puffed up and slightly changes brown on both the sides.Remove from oil and drain excess oil in kitchen tissues.
Fry the puris one by one and serve hot.
Serve Nagori Puri along with Gujarati Lasaniya Batata and Palak Raita for a weekend lunch with your family.
Count of ingredients are 7 |
###Human:
generate a recipe for Sweet Boondi / Meethi Boondi Recipe
###Assistant:
To prepare Sweet Boondi/Meethi Boondi Recipe, take gram flour/besan in a sifter and sieve it.In a Mixing bowl, mix gram flour, baking soda with water.
The batter should be little thick, a bit thinner than normal bajji batter.Take a big ladle full of batter for orange color in a separate small bowl.
Add orange food color to the batter in the small bowl, yellow food color to the batter in the main bowl and mix both well separately.
This is an optional step, only if you are adding food colors.2 Slotted ladles are needed.
One for making boondi and another for draining boondi from oil.Now heat oil for deep frying.
Oil should be moderately hot.
To test, drop a pea size batter in the oil, batter should rise immediately without changing color which means oil is ready for frying boondis.Now hold one slotted ladle just over oil (neither too low nor too high).
Use another deep ladle to pour batter over slotted ladle.
Pour one ladle full of batter over the slotted ladle and spread in a circular motion by the back of the deep ladle.
The batter will fall drop by drop.Fry them till little crispy.
Drain and place them on a paper towel to absorb excess oil.Repeat the process with rest of the batter.Then make sugar syrup from 3/4 cup sugar & 1/2 cup water of 1 string consistency by bringing it to boil.
Add in cardamom powder, mix well to make syrup.Add the fried yellow and orange boondis into the syrup.
Gently toss them and mix till boondis are well coated in sugar syrup.Let this set for 1-2 hours until the sugar syrup is completely absorbed by Sweet Boondi / Meethi Boondi Recipe and the sugar in the syrup is crystallized.Store Sweet Boondi/Meethi Boondi Recipe in an air-tight container and serve as needed, as asweet munch after meals.
Count of ingredients are 7 |
###Human:
generate a recipe for Sri Lankan Egg Curry Recipe
###Assistant:
To begin making the Sri Lankan Egg Curry Recipe, gather all the ingredients to make Sri Lankan curry powder.Dry roast the curry leaves in a pan and keep aside to let it cool.In the same pan now dry roast all the whole spices including dry red chillies, coriander seeds, cumin seeds, cloves, whole black peppercorns, cardamom pods, cinnamon stick, until fragrant and allow it to cool.In a grinder jar, add all the roasted ingredients including curry leaves and grind to make a powder.Store it in an air-tight jar to use when required.
This spice mixture can also be used to cook non vegetarian recipes.To continue with making curry once you are ready with curry powder, heat oil in a wok and add coriander seeds, few curry leaves and crushed fennel seeds.As soon as they splutter, add coarsely ground onions and saute till the raw smell disappears.Now add ginger and garlic paste and mix saute till golden colour.It's time to add the tomato puree now and give it a quick stir.
Now add the red chili powder, turmeric and the Sri Lankan Curry powder that you have made.Mix all together nicely and fry the masala till nicely cooked and appears brownish.
Once the fried, add coconut milk and stir so that everything gets incorporated nicely.Adjust spices and allow the curry to cook for few more minutes on low flame.
Close the lid.Once the curry thickens, add hard boiled eggs and cook for another 1 or 2 minutes.Serve Sri Lankan Egg Curry along with Whole Wheat Lachha Paratha and Pudina Pyaaz Kachumber Salad for an everyday meal.
Count of ingredients are 20 |
###Human:
generate a recipe for Coorg Style Kulae Puttu Recipe- Puttu with Jackfruit & Jaggery
###Assistant:
To begin making Coorg Style Kulae Puttu Recipe, peel, deseed and chop jackfruit roughly.
In a mixer-jar, combine jackfruit pieces and jaggery and grind to a smooth paste using very little water.Now, to the jackfruit puree, add grated coconut and elaichi.
Further more, add very little water and grind to a smooth paste.Transfer the ground jackfruit puree into a mixing bowl.
Add little water say less than 1/4 cup to the blender jar, clean it and add it to the mixing bowl.
Add rice rava and salt to it.
Mix everything well.Allow the mixture to sit for 10-20 mins so that rice rava soaks well in the mix.20 minutes later, check the consistency of the batter .
It should be little thicker than idli batter .
No fermentation required.Meanwhile heat banana leaves on low flame for few seconds to soften and make flexible so that can be folded easily.Heat water in a steamer.
Place two tablespoons of the batter in the centre of a banana leaf and wrap gently into a rectangular parcelPlace the parcels in the steamer and steam cook for 15 -20 mins .
Once done , allow Kulae Puttu to cool a bit , remove the leaf and serve Kulae Puttu with ghee and honey.Serve Coorg Style Kulae Puttu Recipe for breakfast with Homemade Ghee Recipe, after which you can serve Filter Coffee to complete the breakfast meal.
Count of ingredients are 7 |
###Human:
generate a recipe for Whole Moong Dal Vada Recipe
###Assistant:
To begin making the Whole Moong Dal Vada Recipe, soak the moong and chana dal in warm water in a bowl for at least 5 to 6 hours or overnight.
Once the dal has soaked well, drain the water and grind the dal using very little water to make a coarse thick vada batter.Transfer the Whole Moong Dal Vada batter to a mixing bowl.
Add chopped onions, chili's, ginger-garlic paste, asafoetida and salt to taste.
Mix well to combine and allow it rest for 10 minutes.Heat oil for deep frying in a deep frying pan.
Once oil is hot, make small balls of the Moong Dal Vada batter and drop in the hot oil carefully.
Deep fry the vadas on medium heat till the moong dal vadas turns golden brown and crispy .Once done, transfer the moong dal vada onto a plate with an oil absorbent paper and drain the excess oil using Serve warm.Serve the Moong Dal Vada with Coconut Chutney and Green Chutney as a evening tea time snack, for a weekend breakfast or as an appetizer for parties.
Count of ingredients are 9 |
###Human:
generate a recipe for Palak Matar Recipe - Spinach And Green Peas Curry
###Assistant:
To begin making the Palak Matar Recipe, wash and blanch the spinach in enough water with little salt and puree it using a hand blender and keep aside.Heat oil in a Wok/Kadai on medium flame, add the onions and sauté until it turns translucent.Add the chopped garlic, ginger and cook until the raw smell of the garlic goes away.Add the finely chopped tomatoes and cook until it turns mushy.Now, add the green peas and half a cup of water and cook until the green peas are fully done.Add the spice powders including coriander powder, red chilli powder, garam masala powder and cook for two minutes or until the oil leaves the sides.Add the pureed spinach, season with salt and simmer for 10 minutes and switch off the flame.Now, in a small tadka pan, heat ghee, add the cumin seeds, red chilli and let it splutter.Add the onions and garlic and saute until it turns brown.Add the garam masala powder, switch off the flame and transfer this tempering over the Palak Matar Recipe.Serve the Palak Matar Recipe along with Malabari Parathas and Green Salad for the weeknight dinner.
Count of ingredients are 13 |
###Human:
generate a recipe for Atar Payesh Recipe (Sitaphal Kheer)
###Assistant:
To begin making the Atar Payesh recipe, break each of the custard apples gently into halves, scoop out the flesh with the aid of a spoon.
Carefully remove the seeds, lightly mash the custard apple pulp with a fork.
Keep aside.Set the milk to boil in a thick bottomed pan, add the green cardamom powder and let the milk simmer lazily over a low flame till it has reduced to almost half in volume.Stir in the mashed custard apple pulp, continue to cook over a low flame for 5-7 odd minutes.Add sugar to taste.
(The custard apples I used were very sweet and just a tablespoon of sugar was enough for me)Switch off the flame, fold in the whipped cream.
A hearty stir to ensure it is all mixed.Serve chilled.
Serve Atar Payesh after a satisfying lunch of Cholar Dal, Bengali Luchi and Begun Bhaja on a weekday.
Count of ingredients are 5 |
###Human:
generate a recipe for Bengali Style Sheem Poshto Recipe - Flat Beans In Poppy Seeds
###Assistant:
To begin making the Bengali Style Sheem Poshto Recipe, first prepare all the vegetables and keep it ready.Grind the poppy seeds with green chilli along with little water to a smooth paste.Heat a kadai with mustard oil, add mustard seeds, onions seeds and allow them to crackle for 10 seconds.After 10 seconds, add the flat beans and fry them till they soften a little.
Later, add in your chopped potato and fry again for another 10 minutes by closing it with a lid.Once the potatoes are lightly cooked, add the ground poshto paste along with turmeric powder, salt, sugar and little bit of water.Mix well, and saute them for another 10 minutes until the gravy thickens and you get a dry curry.Serve the Bengali Style Sheem Poshto Recipe along with Bengali Style Cholar Dal Recipe and Steamed Rice to enjoy your everyday meal.
Count of ingredients are 10 |
###Human:
generate a recipe for Tomato Basil Risotto Recipe With Grilled Chicken
###Assistant:
To begin making the Tomato Basil Risotto Recipe With Grilled Chicken we will first make the risotto.
To make the Tomato Basil Risotto Heat a pressure cooker with olive oil on medium flame, add in the garlic, till it turns golden brown.
Next, add in basil leaves, and the tomato puree and cook, until it comes to a single boil.
To this add the arborio rice and continue to saute for 10-12 minutes.
Finally add in the vegetable stock, salt and close the pressure cooker.
Pressure cook for 3 to 4 whistles and turn off the heat.
Set Tomato Basil Risotto aside and let the pressure release naturally.
The rice will continue to cook while the pressure is still present.To make the Grilled ChickenIn a mixing bowl, combine the chicken along with yogurt, ginger paste, garlic paste, lemon juice, garam masala, kashmiri red chilli powder and salt as required.
Allow this to marinate for about an hour.
Heat some oil in a grilling pan on medium heat, place the marinated chicken and allow then to cook till well done.Carefully flip the chicken and cook from another side as well.
Brush some more oil or butter on top while the chicken is grilling.Once the chicken is soft, juicy, and nicely cooked, transfer to a serving plate.
Serve the Tomato Basil Risotto along with the Grilled Chicken by the side and serve hot.Serve Tomato Basil Risotto Recipe With Grilled Chicken with a side of Broccoli Salad Recipe with Roasted Onion & Peppers, a drink of Apple And Ginger Cocktail Recipe followed by a dessert of Tiramisu Recipe (A Classic and Quick Italian Dessert).
Count of ingredients are 13 |
###Human:
generate a recipe for Stuffed Corn and Capsicum Paratha Recipe with Herbs
###Assistant:
To begin making the Stuffed Corn and Capsicum Paratha Recipe with Herbs, heat oil in a heavy bottomed pan or a wok, add the onions and garlic and sauté on a high flame for a minute.Add baby corn and capsicum and sauté on high flame for another 2 minutes until they become soft and tender.
Once soft and tender, add the chilli flakes, mixed herbs, salt and mix everything well.
Sauté on a high flame for another 30 seconds.Divide the mixture into 4 equal portions and keep aside to cool for 5 minutes.Place a portion of the mixture in the centre of the roti, fold 2 opposite corners of the roti over the filling, overlapping them slightly.
Now fold the remaining 2 sides to seal the stuffing well.Heat a skillet or roti tawa and cook the envelope using oil, till they are golden brown in colour from both the sides.Repeat with the remaining rotis and stir-fry to make 3 more envelopes.Serve Stuffed Corn and Capsicum Paratha Recipe with Dhaniya Pudina Chutney or any other chutney of your choice.
Count of ingredients are 9 |
###Human:
generate a recipe for Kaleji Ka Faal Recipe-Mutton Liver Pepper Fry
###Assistant:
To begin making Kaleji Ka Faal Recipe - Mutton Liver Pepper Fry, clean and wash the kaliji well with water, cut it into small pieces and keep ready.Take onions, green chillies, ginger garlic paste, pepper powder, coriander leaves and salt in a mixer jar and grind them together into a fine paste.
Transfer this to a bowl.
and keep aside.Cut the tomatoes and deseed them.
Grind the tomatoes also in the mixer to a fine paste.Heat little oil over a pressure cooker and once the oil is hot, add the ground onion paste to it.Stir well and cook for a few minutes till the raw smell goes.Once this is done, add tomato puree and cook till the mixture comes together and leaves the sides of the pan.Finally, add the kaleji (mutton liver) and about a cup of water and mix well.Close the lid and pressure cook for 5 whistles on high heat or till the mutton is tender.Check for taste, add salt or pepper powder if necessary.Garnish with coriander leaves and serve Kaleji Ka Faal Recipe-Mutton Liver Pepper Fry as a side dish along with Indian breads like Spicy Aloo Naan Recipe and Chicken Corn Fritters Recipe.
Count of ingredients are 9 |
###Human:
generate a recipe for Calzone/ Pocket Pizza/ Mc Puffs Recipe (With Baked Option)
###Assistant:
To prepare Calzone/ Pocket Pizza/ Mc Puffs Recipe, Get prepped up with all the ingredients and warm the water to activate the yeast.Dissolve sugar in warm water, sprinkle yeast and the 1/2 cup of all-purpose flour to it.
Now with the help of a wire whisk, beat this mixture and make sure there are no lumps.Close the bowl and allow the mixture to bubble up at room temperature for about 30 minutes.Add the 2 tablespoon olive oil, 1/2 to 1/4 teaspoon salt and 1 cup all-purpose flour in this mixture and stir well.Now add other 1 cup of all-purpose flour and continue stirring till the whole mixture gathers together and starts leaving the sides of the bowl.Lastly, add the 1/2 cup of whole wheat flour and now knead with your hands till the dough becomes smooth, springy and elastic.Add more water if required.
Brush water all over the dough and place in a bowl covered with a kitchen towel.
Allow to leaven and rise for about 45 minutes to 1 hour.Now take the saucepan add 3 tablespoon oil to it at low flame, when oil gets heated, add onion to it.Cook it for 2 minutes now add carrot, beans, capsicum, onion, sweet corn, olives to it.After a minute add tomato puree to it.
After a few minutes when the vegetables are soft, add vinegar, oregano, chilli flakes and white pepper.
Sauté.Add cheese and switch off the flame.Heat oil in a deep fry pan to fry these pocket pizzas.
Alternatively, for a healthy option, pre-heat oven to 180 degree Celsius for 10-15 minutes.Now take the dough add make small balls of it as per your preference for the size of the pocket pizza.Roll the dough balls around like chapatis and fill the veggies and cheese, as required.Cover and seal the edges and press the edges with spoon or fork to lock the mixture in place.Deep fry the pocket pizzas in hot oil or bake them after brushing them with olive oil for 20-25 minutes.
Check after 20 minutes and if not done, you could wait for few more minutes before removing them to serve.Serve Calzone/ Pocket Pizza/ Mc Puffs Recipe with chilli garlic sauce or Italian Marinara sauce.
Count of ingredients are 20 |
###Human:
generate a recipe for Besan Barfi Recipe
###Assistant:
We begin making Besan Barfi Recipe, in a deep non stick pan or kadai add mawa/ khoya and roast on medium heat until you observe a slight change in colour and turns aromatic.
Scoop it into a bowl and set it aside.Now to the same pan, add the ghee and oil.
You can add only ghee as well.
Allow it to heat up slightly.Add the gram flour and roast on medium heat stirring continuously.After four to five minutes, you can observe that the gram flour turning frothy and bubbly.Continue stirring and roasting for 6 to 8 minutes or until the froth settles, most of the bubbles disappear.
And also until its aroma is felt and turns golden in colour.
Now sprinkle a few drops of water (1to 1-1/2 teaspoons) precisely after which tiny white bubbles will be formed.
This makes the flour slightly grainy that helps in its texture.Continue roasting on medium heat until all the droplets disappear say for about 4 to 5 minutes.Later turn off the heat and the place the pan over cold water bath (pan or a larger plate filled with water upto an inch or two depending on the size of your kadai/pan) to cool the mixture until Luke warm.Once the mixture is cooled add the roasted mawa/khoya.Work with the wooden spatula or spoon and ensure to mix it thoroughly without any lumps.Now add the powdered sugar and cardamom powder.
Blend them well with mawa and besan mix.
This might take a little effort, if you're unable to mix it with spoon or spatula, use your hands.Grease and line a square pan with parchment with hanging ends.
As it helps to remove the set dessert mixture in one go and eases the process of cutting into shapes.Press the dessert mix on to the lined pan levelling its top with back of a spoon or bowl or glass for that matter any flat object to a smooth and even surface.Set the pan in a dry place for about 20 minutes and not more.
Later holding the hanging edges of the parchment remove it from the pan on to a flat surface.Trim it's uneven edges if any, and cut into desired shapes using a knife or pizza cutter.Remove them on to a serving plate, garnish with chopped nuts and serve.Serve Besan Barfi Recipe with Aval Mixture Recipe (Poha Chivda) and Ginger Cardamom Chai to your guests during evening.
Count of ingredients are 7 |
###Human:
generate a recipe for Crispy Palak Pakora Recipe - Monsoon Snack
###Assistant:
To begin making the Crispy Palak Pakora Recipe, first get all the ingredients ready.In a large mixing bowl, add the gram flour, turmeric powder, salt, red chili powder.
Stir to combine well.
Add little water at a time to make a thick pakora batter.Preheat oil in a kadai (wok) for deep frying.
Once the oil has heated up sufficiently enough, dip each spinach leaf in batter to coat it evenly.
Drop the leaf gently in the oil and fry it on a medium heat till the pakoras are crisp.Once the Palak Pakoras are golden brown and crisp, remove them from the oil and drain on absorbent paper.Proceed the same way with the remaining spinach leaves.Sprinkle chat masala on Palak Pakoras and serve them hot with Date Tamarind Chutney, Green Chutney or even plain old KetchupNote: If you don't have baby spinach, you can use regular spinach, chop it fine and mix it into the batter to make the pakoras.
Count of ingredients are 8 |
###Human:
generate a recipe for Creamy Mushroom Ravioli Recipe In Mint Mayo Sauce
###Assistant:
To begin making the Creamy Mushroom Ravioli Recipe In Mint Mayo Sauce recipe, heat 1 tablespoon olive oil in a pan and add chopped ginger and garlic and saute for a while.Now add chopped mushroom and saute in high flames for 2 to 3 minutes.
Turn off the gas before the mushroom starts leaving water.Allow the sautéed mushroom to cool and then add 1-1/2 tablespoon mint mayo and black pepper powder and mix well.
Set aside till we prepare the ravioli.Take pasta sheet (one at a time) and place it on a dusted counter.Cut into 2 inch rounds with a round cookie cutter or a glass rim and keep aside.Heat 2 to 3 cup of water in a pan and start preparing the raviolis.Take one circle, place 1 spoonful of mushroom mix in the centre.Wet the sides of the circle with water and place another circle on top and gently press the sides to seal.Make impression with a fork and keep aside.
Similarly make more raviolis and keep aside.Once the water starts boiling, carefully slide in the stuffed raviolis and boil for 5 to 6 minutes or till the pasta is cooked well.To make the mint sauce, heat butter in a pan and once the butter starts to melt add flour and keep stirring till it becomes a roux.Now add milk and keep stirring continuously and avoid forming lumps.Cook for another 4 to 5 minutes by continuous stirring and till the sauce starts to become thick.Add crushed black pepper and turn off the gas.
Add in the delmonte mint mayo, some fresh cream and stir well.Place the cooked raviolis in a deep serving plate and pour in the mint mayo white sauce all around the raviolis.Garnish with some sautéed mushroom and coriander sprig.
Serve hot! Serve Creamy Mushroom Ravioli Recipe In Mint Mayo Sauce along with Pizza Margherita for a weekend night dinner or for your brunch parties.
Count of ingredients are 10 |
###Human:
generate a recipe for Bengali Style Chingri Posto Recipe (Prawns Cooked In Poppy Seed Gravy)
###Assistant:
To begin making Bengali Style Chingri Posto Recipe (Prawns Cooked In Poppy Seed Gravy), de-vein, remove the shell and clean the prawns carefully, keeping the tails intact.
Rub the prawns with about half of the turmeric powder and salt to taste.
Allow to marinate for 20-30 minutes.Meanwhile when the prawns are marinating, soak the poppy seeds in enough water for about 20 minutes.
Once done, in a mixer grinder, take the drained poppy seeds, green chillies, and a bit of leftover water.
Reserve for later use.Heat 1 tablespoon of mustard oil in a kadai till smoking hot.
Lower the heat and let the oil cool a bit.Now, add the prawns and fry till light golden (be careful not to over fry the prawns).
Keep aside.In the same kadai, put in the potato cubes and stir fry till golden brown, cooked and almost tender.
Keep aside.Reheat the oil (heat more oil if you need at this stage), add the chopped onions, green chillies and fry till the onions are soft and translucent.Add the remaining turmeric powder, red chilli powder and salt.
Cook over a moderate heat till the cooking mixtures comes together and looks cooked.Splash a little water if needed, making sure that the masala does not stick to the pan.At this stage, add the stir fried potatoes and stir in the posto paste.Continue cooking for 4-5 mins over a moderate heat.
Add about 1/2 cup of warm water, give it a nice stir and bring to a gentle simmer.Add the fried prawns, adjust the salt and cook for a further 3-4 minutes till posto gravy thickens to desired consistency.Serve Bengali Style Chingri Posto Recipe (Prawns Cooked In Poppy Seed Gravy) along with hot Steamed rice and Bengali Style Cholar Dal Recipe for lunch or dinner.
Count of ingredients are 9 |
###Human:
generate a recipe for Prawn Fritters Recipe (Shrimp Vadai)
###Assistant:
To begin making the Prawn Fritters recipe, clean and de-vein the prawn and set it ready.
In a blender add in the prawns, coconut along with all the ingredients mentioned in the “To grind” table.
Now take the ground mix to a big bowl to this add in the Rice flour, Chopped onions, Coriander leaves, Curry Leaves and Fennel Seeds.
Mix everything well so that all the ingredients are mixed evenly.
Divide the dough into equal sized small shaped balls and flatten it.
Heat oil for deep frying.
Once the oil is hot drop in 4-5 Vada’s per batch and start frying.
Once the Vada’s are cooked strain it and place in paper towels to absorb excess oil.
Serve hot.Serve Prawn Fritters along with some Dhaniya Pudina Chutney and Date Tamarind Chutney for your evening snacks or serve them for your party.
Count of ingredients are 14 |
###Human:
generate a recipe for Grape Wright Recipe
###Assistant:
To begin making the Take yogurt/thick curd in a large mixing bowl and whisk to make it smooth and creamy.Add salt and sweet as needed and whisk again till sugar dissolves.Add chopped grapes and fold such that the grapes gets along with the curd nicely.Season with roasted cumin powder and red chili powder and garnish with mint leaves and few sliced grape pieces.Serve Chilled with Kashmiri Pulao or Veg Biryani.
Count of ingredients are 7 |
###Human:
generate a recipe for Mexican Style Vegetable Fajita Recipe
###Assistant:
To make Vegetable Mexican Fajita recipe, in a Skillet, heat oil over a medium heat.Once the oil is hot, add garlic cloves.
Fry them until they become light brownish.Add sliced onions and fry them until they are translucent.Stir in the sliced peppers to the pan and cook until they become tender.Now, add paprika, cumin powder, and salt to the fried vegetables.Cook them until the vegetables are cooked well and absorbed in the spice blend.In a pan, heat tortillas until they turn slightly brownish.
Alternatively, heat the tortillas in oven for 2 minutes on high heat.Stuff the tortillas with Vegetable Mexican Fajita and serve with corn tortillas, Spicy Mexican salsa, and mashed beans to relish a typical Mexican dinner.
Count of ingredients are 11 |
###Human:
generate a recipe for Awadhi Moong Dal Ki Goli Recipe - Lentil Dumplings In Tomato Gravy
###Assistant:
To prepare Awadhi Moong Dal Ki Goli Recipe (Lentil Dumplings In Tomato Gravy), wash and soak the moong dal in water for two hours before cooking.
Overnight soaking is best suggested.Drain water and transfer the soaked dal in a grinder jar and grind the dal into a smooth batter with the ginger-garlic paste, salt to taste, red chilli powder, garam masala powder, and a dash of water.
Heat a little oil in a pan and add the dal batter and keep stirring for a few minutes till it thickens slightly.
This might take 10-12 mins.Now add 1/2 tomato, onion, chopped garlic and ginger.
Stir again till it becomes a thick and sticky mixture.
Keep aside to cool.Once the mixture is cool enough, roll small amounts of it into medium lemon sized balls also known as goli.Now heat 1 tbsp of oil in a pan and add the onion, tomato, garlic, and ginger.Add turmeric powder, red chilli powder and saute for some time.Then add half of the chopped coriander leaves, green chilli and water as required.
Mix well and cook for 5-6 mins in low to medium flames.Once the gravy thickens, gently place the moong dal golis in the curry and cook for another 5-7 minute.
Mix well and serve Awadhi Moong Dal Ki Goli Recipe (Lentil Dumplings In Tomato Gravy) with plain white rice with a dollop of ghee.
You can also pair it up with your choice of Indian bread.
Count of ingredients are 14 |
###Human:
generate a recipe for High Protein Chickpea Potato Hash Brown Recipe
###Assistant:
To begin making the High Protein Chickpea & Potato Hash Brown Recipe, keep the potatoes boiled and peeled and ready to use.
Wash and soak chickpeas overnight in a bowl of water.
Next morning transfer the water and the chickpeas into a pressure cooker along with some salt and close the pressure cooker.
Place the pressure cooker on medium-high heat and pressure cook for 25 minutes.
Once done, turn off the flame and allow the pressure to release naturally.
Open the pressure cooker, drain off the water and transfer the chickpeas into a mixing bowl.
Into the mixing bowl with the chickpeas, add the the potatoes and mash the mixture well, to this add salt, pepper, cumin powder, butter and lemon juice.
Bring the mixture together, ensuring it is well combined.
Divide the mixture into equal portions of lemon sized balls, and flatten between your palms shaping them into tikkis, which essentially are our Chickpea & Potato Hash Browns.
Set aside.Break an egg into a bowl, whisk it well and set aside.
Next place the bread crumbs in a plate.
Dip each of the hashbrowns into the egg and then roll them into the bread crumbs.
Heat a skillet with oil on medium-low flame, once hot place the hashbrowns dipped in egg and rolled in breadcrumbs on the skillet, cook for 2-3 minutes on each side, until you get a lovely brown colour.
Serve High Protein Chickpea & Potato Hash Brown Recipe along with baked beans, Golden Glow Smoothie Recipe and some fresh fruits and dry fruits and nuts by the side for breakfast.
Count of ingredients are 9 |
###Human:
generate a recipe for Mughalai Shahi Kaju Aloo Ki Sabzi Recipe
###Assistant:
To begin making the Mughalai Shahi Kaju Aloo Ki Sabzi recipe, wash potatoes with water.
Chop them into cubes.Preheat oven to 450 degrees Fahrenheit.
Line a baking pan with cooking spray.Add 1/2 teaspoon of oil to the cubed potatoes.
Combine them well and place them evenly on a baking tray.Bake the potatoes in the oven for about 20-30 minutes until the potatoes are cooked well and become light brownish.Once it is browned and cooked, remove them from oven and keep aside.Meanwhile, add soaked cashews, ginger, garlic in a blender and grind them into a fine paste.In a non-stick kadai, add oil and heat over medium flame.
Once the oil is hot, add bay leaf and saute for a minute.Add cumin seeds and saute until they splutter.
Now, add chopped onions and cook until they become transparent.Add the remaining spice powders and combine them well.Add yogurt and saute until water evaporates.
Add milk and water to the curry.
Cook until the milk boils and simmer the gravy.Finally, add baked potatoes and chopped coriander leaves to the gravy.
Cook until the gravy thickens and the potatoes blend evenly with the spices.Serve Mughalai Shahi Kaju Aloo Ki Sabzi along with Whole Wheat Lachha Parathas and Cucumber Chilli Raita for a weekday meal.
Count of ingredients are 16 |
###Human:
generate a recipe for Kasuri Malai Murgh Tikka Recipe
###Assistant:
To begin making the Kasuri Malai Murgh Tikka, in a wok/kadhai, add more oil if needed and add all the whole spices and let them crackle.Now add finely chopped onions and saute till raw smell goes off.Add finely chopped garlic and ginger and saute till golden.Grind it into a smooth paste along with soaked cashew nuts and water.
Transfer this to a mixing bowl.Add chicken and marinate well, you can also add in the coriander powder, kasuri methi, turmeric, red chilli powder and salt.Steam the cauliflower in a vegetable steamer and also add them into the marinade and mix well.In a woodenskewer, thread chicken pieces, peppers, and cauliflower one after the other.Arrange the wooden skewers in a hot grill and cook them for about 15 minutes, turning sides for every 5 minutes.Brush the remaining marinate on top of the chicken while cooking.
The chicken will leave water on the tray while cooking and this is expected.Drizzle some oil over the top and keep turning and cook evenly on either side.Once the chicken is cooked, remove the skewer from the grill and cool down.
Do not overcook as the chicken might become hard and lose its juiciness.Serve the Kasuri Malai Murgh Tikka Recipe along with burani raita and Hyderabadi Vegetable Biryani by the side to make it a complete meal.
Count of ingredients are 21 |
###Human:
generate a recipe for Baked Penne Pasta With Roasted Peppers In Marinara Sauce Recipe
###Assistant:
To begin making the Baked Penne Pasta With Roasted Peppers In Marinara Sauce,To cook the PastaAdd 500 ml water to a deep bottomed saucepan and bring it to boil.
Add pasta and salt to the water and cook the pasta until Al dente.
This will take about 10-12 minutes.
Drain the pasta in a colander and reserve some pasta water to add in the end.Wash the cooked pasta in running water and drizzle some olive oil and toss well and keep it aside.
To Make the Baked Penne Pasta With Roasted Peppers In Marinara SauceBring water to boil in a saucepan.
Wash the tomatoes, make slits on it, add tomatoes to the boiling water and blanch them for about 5 minutes.
After 5 minutes, cool the tomatoes, peel the skin and blend it to a puree in a blender.
Keep it aside.
Preheat the oven to 180 degree celsius to 10 minutes and keep it ready.
Now add olive oil in a wide pan, add garlic and saute until it softens.
Add bell peppers and sprinkle with a teaspoon of salt and roast the bell peppers until is soft and tender.
Pour in the tomato sauce and sprinkle oregano and cook on medium heat for a while.
Make sure that you do not burn them.After a minute, add chilly powder, sugar and salt, give it a stir.
Cook the sauce for at least 10 minutes and then add the drained pasta water if you feel the sauce has thickened.
After 2 minutes, add the cooked pasta and mix everything well.
Transfer the Baked Penne Pasta With Roasted Peppers In Marinara Sauce into a baked ceramic pan and sprinkle mozzarella cheese on top and bake until the cheese melts.
Serve Baked Penne Pasta With Roasted Peppers In Marinara Sauce with Pizza Margherita for a delicious weekend dinner.
Count of ingredients are 13 |
###Human:
generate a recipe for Kodava Ellu Pajji Recipe - Sesame & Tamarind Chutney
###Assistant:
To begin making the Kodava Ellu Pajji Recipe - Sesame & Tamarind Chutney, we will dry roast the sesame seeds on a pan over a medium heat.
Roast well for 10 minutes until it changes the colour to light brown.
Add roasted sesame seeds into a grinder, add in other ingredients, freshly grated coconut, shallots, dry red chillies, tamarind, jaggery and salt to taste.
Add little water and grind it into a smooth or coarse paste.
Open the lid check for salt if it requires any seasoning you can adjust it right now.
Transfer it into a serving bowl, keep your kadai pan over a medium heat, drizzle a tablespoon of oil.
Add mustard seeds and allow it to splutter for few seconds.
Add in curry leaves and leave it to crackle.
Add dry red chillies and saute till the chillies crisp up.
Pour the tadka over the Ellu Pajji and serve.
Serve the Kodava Ellu Pajji Recipe - Sesame & Tamarind Chutney along with Akki Roti and Masala Chai by the side for your Morning Breakfast Meals.
Count of ingredients are 10 |
###Human:
generate a recipe for Zucchini Pancake Recipe With Tomato Salsa
###Assistant:
To begin making the Zucchini Pancake Recipe with Tomato Salsa, combine all the ingredients, except the oil in a bowl.
Whisk together all the ingredients until well combined and fully.Heat a 8 inch pan over medium heat and melt 1/2 teaspoon butter or 1/2 teaspoon oil in the pan.When the butter is hot but not smoking, lower the heat to medium-low and drop one heaping soup spoon of batter into the pan.Cook the pancake about 2 minutes on each side, until browned and cooked on both sides.
Continue with remaining pancakes.
Serve the Zucchini Pancake along with Schezwan sauce or even Mexican Tomato Salsa for dinner, breakfast or for your parties.Alternatives: You could make tiny 1 inch appetizers with this batter and serve it as a starter for your next party.
These remain soft and warm well in the oven even after they are cooked without getting brittle.
If you happen to warm in the oven, just make sure to cover with aluminum foil so they dont dry out.
Count of ingredients are 10 |
###Human:
generate a recipe for Fried Artichokes Recipe Flavored With Lemon & Ginger
###Assistant:
To begin making Fried Artichokes Flavored With Lemon & Ginger, in a medium bowl whisk in egg, garlic, ginger, sugar, salt, lemon zest, parsley until creamy.In another small bowl, stir in salt, all purpose flour, breadcrumbs and parmesan cheese together.Squeeze the artichoke heart quarters and remove the excess moisture.Dip the artichoke heart into the egg mixture and dip them in the flour mixture so the artichokes get coated well with the flour mixture.Heat the oil in a wok on medium heat.Once the oil is heated well, add the batter dipped artichokes in batches into the hot oil and deep fry until golden brown and crisp.
Proceed the same way with the remaining artichokes and serve warm.Serve the Fried Artichokes Flavored With Lemon & Ginger as an appetizer along with tzatziki yogurt dip.
Count of ingredients are 12 |
###Human:
generate a recipe for One Pot Pressure Cooker Chicken Curry Recipe
###Assistant:
To begin making One Pot Pressure Cooker Chicken Curry Recipe, place a pressure cooker on medium flame.Add one teaspoon coconut oil or regular cooking oil and allow it to heat.
Now add some curry leaves, chopped ginger, garlic and saute for a couple of minutes.
Add in the chopped onions and cook until soft and translucent.Once the onions have softened, add in the chopped tomatoes and turmeric powder, garam masala powder, red chilli powder and coriander powder.
Mix well.
Finally mix in the chunks of chicken, salt to taste and water.
Pressure cook the chicken curry for 3-4 whistles and turn off flame.
Wait for the pressure to release naturally and transfer the chicken curry to a serving bowl and serve hot.Serve One Pot Pressure Cooker Chicken Curry Recipe along with some steam rice or Tawa Paratha Recipe and Burani Raita Recipe (Garlic Based Yogurt) for a complete meal.
Count of ingredients are 13 |
###Human:
generate a recipe for Utanki Recipe - Crispy Rice Crepes
###Assistant:
To prepare Utanki (Crispy Rice Crepes Recipe) get ready with all the ingredients required.
In a big bowl, add rice flour, sugar, milk- one after the other.Mix well until the sugar melts and ensure that lumps are not formed.
Keep this aside for 4 hours to ferment.After 4 hours, grind this mixed paste in a mixer grinder for 20-30 minutes to form a much smoother batter.
Note that the batter should be medium and not too thick or thin in consistency.
Once string like consistency is obtained of the batter, transfer it into a deep bowl.Heat oil in a pan over a medium flame.Once the oil is hot, dip your clean hand into the batter.
Drop the batter with your hand in swift circular motions 3 or 4 times such that the batters form strings on the hot oil and a crepe like form is formed on hot oil.Fry till the color of the crepe/utanki is golden brown and then remove the crepe on to a kitchen towel, with the help of a perforated ladle, draining the excess oil back into the deep frying pan.
Roll them up with the help of a rolling pin immediately, such that they harden in that shape when cooled.Utanki (Crispy Rice Crepes Recipe) can be stored away in an airtight box upto a week and munch during tea time.
Count of ingredients are 4 |
###Human:
generate a recipe for Masala Pav Recipe With Cheese
###Assistant:
To begin making Masala Pav Recipe With Cheese, lets make the masala to stuff in the pav.
In a skillet/pav bhaji tawa, heat butter.
When it is hot, add ginger garlic paste, Saute for about a minute.
Then to it ,add onion ,tomato, bell pepper, continue to cook until the tomatoes and the capsicum becomes soft.To this add the mashed potatoes and mix well.
Then to the vegetable mixture, add turmeric powder, pav bhaji masala, garam masala, coriander leaves .Mix well and cook for yet another minute.
Turn off the flame.
Transfer bhaji masala to a bowl and set aside.
On another tawa/flat griddle, heat ghee.
Slit each pav into halves, horizontally and toast the pav buns on the tawa until it is golden and crisp on both sides.To assemble Masala Pav Recipe With Cheese, place the the bottom half of the toasted pav on a serving platter.Slather some Date and Tamarind Chutney on the pav, next generously spread the masala that we have cooked, over the masala drizzle some Green Chutney Recipe , place slices onions, sprinkle chopped coriander leaves top with sev and cover with the top half of the pavs.
Sprinkle some cheese and melt this cheese in the microwave before you serve.
Serve Masala Pav Recipe With Cheese along with an evening Masala Chai Recipe or along with other street food recipes like Delhi Style Matar Chaat (Matra) Recipe or Kolhapuri Misal Pav Recipe for your next chaat party.
Count of ingredients are 19 |
###Human:
generate a recipe for Barley Rava Idli Recipe
###Assistant:
To begin making Barley Rava Idli recipe, washa n soak barley in water, overnight.Next day, drain the water completely and grind barley to a smooth paste adding a little water.
Once it is done, transfer it to a bowl and set aside.
Heat oil in a tadka pan on medium flame and add mustard seeds, urad dal and chana dal.
Allow them to turn into a nice golden brown in colour, this will take 2-3 minutes Next, add the chopped chili and sauté it for 30 seconds.At this stage, add the semolina in the same pan and roast it for 3-4 minutes.
Turn off the flame and allow it cool.
In a mixing bowl, combine the semolina mixture, barley paste and curd and give it a good mix.
Add 1/4 cup of water, salt and enos fruit salt, mixing it well and adjust the consistency of the Barley Rava Idli batter, to a thick dropping consistency.To steam the idlis, fill idli steamer with required level of water and preheat it.Grease idli plates with a little oil, and drop ladle full of Barley Rava Idli batter into each of the cavities.
Place the idli plates in the steamer, cover and steam for 10 minutes.
After 10 minutes, insert a toothpick, if it comes out clean, remove the idli plate and demould the idlis.
If not continue to steam for a few more minutes.
Serve this Barley Rava Idli Recipe along with Horsegram Sesame Chutney Recipe and Murungakkai Vendhaya Keerai Sambar Recipe for a completely healthy breakfast, which can also be served to diabetics.
Count of ingredients are 11 |
###Human:
generate a recipe for Mooli And Moong Dal Sabji Recipe
###Assistant:
To begin making the Mooli and Moong Dal Sabji Recipe, firstly heat oil in a heavy bottomed pan.Add the mustard seeds and once they splutter, add the cumin seeds.
Let it cook for 30 seconds.After 30 seconds, add garlic, asafoetida, turmeric powder, green chillies and saute for a few seconds.
Drain, add the moong dal and stir.Cook covered for 2-3 minutes till the dal is almost cooked.
Add a tablespoon of water if required.Add the radish and greens.
Add salt, sugar, stir and cook for 1-2 minutes till the radish softens a bit.
Do not overcook.
It is ready to be served.Serve Mooli And Moong Dal Sabji along with Gujarati Kadhi, Kachumber Salad and Phulka for a weekday lunch.
Count of ingredients are 12 |
###Human:
generate a recipe for Mangalorean Chicken Ghee Roast Recipe
###Assistant:
To begin making the Mangalorean Chicken Ghee Roast Recipe, wash and clean the chicken thoroughly and drain all the water.To Marinate the ChickenIn a mixing bowl, add curd, turmeric and lemon juice and mix well.
Add the washed chicken pieces in the curd mixture and marinate for at least 1 hour.
For the ghee roast masalaHeat a flat skillet and add dry red chilies, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns.
Roast them on low flame till the aroma of the spices wafts through the air.
Turn off the flame and allow to cool.
Once the spices are cool, add them to a mixer jar along with the garlic and tamarind paste along with a tablespoon of water into a smooth paste.
Keep it aside.
Heat a kadai with ghee, add curry leaves and allow it to crackle.
Now, lower the flame and add chicken that is marinated with curd into the kadai and cook until the chicken has become firm.
Add the ghee roast masala into the kadai and mix everything together until it combines.
Cook the chicken in the pan until the ghee separates out and reaches the surface.
Finally add in the jaggery, salt to taste and mix well.
Once the jaggery has melted, mix well and check for seasoning.
Switch off the heat and serve hot.Serve the Mangalorean Chicken Ghee Roast Recipe along with neer dosa, steamed rice and Palak Tovve or Palak Dal Recipe by the side to complete your Sunday meals.
Count of ingredients are 16 |
###Human:
generate a recipe for Karnataka Style Sandige Huli Recipe (Toor dal dumplings in Gravy Recipe)
###Assistant:
To begin preparing Karnataka Style Sandige Huli Recipe, soak the dal in water for at least 3 hours and keep it.
In a grinder add the dal without water and green chili to a coarse paste.
Take more than half of the mixture and keep it aside in a bowl.Add some more water into the mixer and grind the mixture to a smooth paste and reserve for later use.To the coarsely ground dal mixture, add coconut grated, chopped coriander leaves hing, turmeric and mix well.Heat a kadai with oil, add mustard seeds allow it splutter for 10 seconds.
Add the mixed toor dal mixture and keep sautéing for 2 minutes.
Switch off the heat, allow it to rest for some time and start shaping them into balls.Heat a sauce pan with ghee, add mustard seeds and allow it to splutter for 10 seconds.Add the smoothly ground dal mixture, with chopped coriander, jaggery, tamarind water, salt and turmeric powder.You can add some more water to make the consistency thin.
Check for salt and add the dumplings into the dal mixture.
Allow it to boil for 10 minutes and switch off the heat.To temper, heat a small tempering kadai with oil and add the urad dal, garlic and saute until they become light brown.
Add curry leaves and let it splutter and immediately pour it over the dal and serve.
Serve the Sandige Huli Recipe along with hot steamed rice, palya and Crispy Palak Pakora Recipe to complete your rich meal.
Count of ingredients are 12 |
###Human:
generate a recipe for Vegetable Tartlets Recipe
###Assistant:
To begin making the Vegetable Tartlets first, For the crust, preheat the oven to 190 degree Celcius.To make the tartlet crust, Add Maida and butter in a mixing bowl or the bowl of a food processor.
Rub with your fingertips till the mixture resembles breadcrumbs (or pulse 2-3 times, if using the food processor).Add cold water as required, till the dough just comes together.
(Do not handle the dough too much, work quickly)Make a disk and wrap the dough in plastic film.
Keep refrigerated for 45 minutes or an hour.Grease 3 (4 inches) loose bottom, fluted tart pan.Cut the dough into 3 parts.
Keep the other 2 dough balls refrigerated till you work on the first one.Dust the work surface with a little flour and roll out the dough into a circle slightly bigger than the pan.Carefully pick up the rolled out dough and place on the pan.Press the bottom and the sides evenly.
Scrape off the excess dough that comes out over the edge.Prick the bottom with a fork and refrigerate the crust for 10 minutes.Repeat these steps for the other 2 dough balls.Cut the baking paper slightly bigger than the tartlets.Place it on the crust and fill with baking beans (or dried Red kidney beans/Chickpeas)Bake for 8-10 minutes.
Remove the baking paper and beans and bake the crust for 5-6 minutes, till it is dry.For the filling, heat the butter in a pan.
Add the onion and garlic.
Saute for a minute and then add the vegetables.
Roast the vegetables for 5-6 minutes (or till they just soften).Add herbs,salt,pepper and mustard powder and mix well.
Whisk the eggs in a separate bowl.
Add the milk and ricotta cheese into it.Add 2-3 spoonfuls of the roasted vegetables in the tartlets.Pour the egg-milk mixture on top of the vegetable is the tart.
Top with shredded cheese and place the cherry tomatoes on top.Bake for about 15-20 minutes or till the filling is set and the top turns brownCool on a wire rack.Invert a glass and place it on a flat surface.
Carefully place the tartlet over it.
The fluted edge drops down.Serve your Vegetable Tartlets with salad for your weekend dinner.
Serve Vegetable Tartlets on its own or along with some Summer Lettuce Salad and a glass of your favorite wine for a weekend dinner.
Count of ingredients are 17 |
###Human:
generate a recipe for Lu Methi Vegetable Recipe - Own Fangrik Layaves Vegetable
###Assistant:
To begin making the Aloo Methi Sabzi Recipe; we will first get the potatoes boiled till firm yet cooked.
I like to refrigerate the boiled potatoes for a couple of hours before roasting them in a pan.Making the Aloo Methi Sabzi is a three stage process.
first cooking the methi leaves and then roasting the potatoes along with spices and finally tossing methi and aloo together.Heat oil in a pan over medium heat; add the chopped methi leaves and saute until the methi leaves become soft and wilt down.
Sprinkle a little salt and keep aside.Next, heat oil in a pan over medium heat; add the cumin seeds and allow it to crackle.
Add the onions, ginger and garlic and saute until the onions are soft and tender.
Add the boiled and peeled potatoes, bay leaves, cinnamon stick, turmeric powder, red chilli powder, amchur, coriander powder, garam masala powder and salt.Stir well to combine all the ingredient and turn the heat to low to roast the potatoes along with the spices for a good 10 minutes.After 10 minutes, once the potatoes have absorbed all the masala, add the cooked methi leaves and toss for less than a minute to combine to make the delicious tasting Aloo Methi Sabzi.Give it a taste and adjust the spices accordingly.
Once done, turn off the heat and transfer the Aloo Methi Sabzi to a serving bowl and serve hot.Serve the Aloo Methi Sabzi along with Tawa Paratha and Kadhi for a quick weeknight dinner with your family.
You can also serve Kachumber Salad with this meal to make it more filling and nutritious.
Count of ingredients are 15 |
###Human:
generate a recipe for Yele Kadubu Recipe With Sweet And Spicy Onion Chutney
###Assistant:
To begin making the Yele Kadubu Recipe With Sweet And Spicy Onion Chutney, we will firstly make the Yele Kadubu.Mix the wheat flour, salt, and ghee into a mixing bowl.
Mix everything and gradually add water to form a dough.
Once done, keep it aside for 10 minutes.
Take a lemon size dough and roll it like a phulka.
Fold it twice like a triangular shape and make triangles like this for the remaining dough too.Grease an idli steamer and put these Yele Kadubu into it.
Steam the Yele Kadubu for 8 to 10 minutes and they are ready to be served.The next step is to make the chutney for Yele Kadubu.Heat oil in a heavy bottomed pan.
Add onion, garlic, fenugreek seeds and dry red chillies and cook till the onions become soft and translucent.Switch off the heat and let the onion chutney mixture cool down a bit.
Add this mix into a mixie grinder and add jaggery, salt and tamarind and grind it to smooth paste.Do not add water to this Sweet And Spicy Onion Chutney.
Once done, take the Sweet And Spicy Onion Chutney out in a bowl and serve with the Yele kadubu.Serve Yele Kadubu Recipe With Sweet And Spicy Onion Chutney on its own for breakfast or tea time snacks along with Filter Coffee and Masala Chai.
Count of ingredients are 11 |
###Human:
generate a recipe for Red Bean Mexican Burrito Bowl Recipe - Roz Ka Khana With Figaro Olive Oil
###Assistant:
To begin making the Red Bean Mexican Burrito Bowl Recipe, it is very important to prep all the ingredients in every section.Our first step is the get rice and beans cooked.
The beans should have been soaked overnight or for at least 8 hours.Cook & Spice the beansCook the beans along with a little salt in the pressure cooker, for about 30 minutes until done.
Once done, turn off the heat and allow the pressure to release naturally.Once the beans is cooked, we will spice it up with flavors.
Heat a teaspoon of olive oil in a frying pan over medium heat.Add the garlic, the beans and all the remaining ingredients, except the coriander.
Toss until the beans get well coated with the flavors and spices.Check the taste and adjust accordingly and turn off the heat.
Stir in the coriander leaves and transfer to a serving bowl.Cook and herb the riceCook the rice along with 2 cups of water, a pinch of salt and a tablespoon of olive oil.
Pressure cook for a while.
After the first whistle, turn the heat to low and simmer for 3 minutes and turn off the heat.Once the pressure has released, open the cooker and allow the rice to cool.Fluff the rice up a bit with a fork, once it has cooled down.To flavor the rice with lemon and herbs, heat a teaspoon of olive oil in a wok over medium heat.
Stir in the garlic, the cooled and cooked rice and the chopped herbs.Stir fry for a about a minute and add the juice from one lemon.
Turn off the heat and transfer to a serving bowl.Make the GuacamoleCut the avocado into half and scoop out the pulp of the avocado into a bowl.
Using a fork, mash the avocado well.
Stir in the leaves, onions and the chili flakes.Adjust the salt accordingly and keep aside.Make the SalsaInto a large mixing bowl, toss in all the ingredients.Check the salt and chili and adjust accordinglyKeep the salsa aside.To Make the Herbed YogurtIn a mixing bowl, combine all the ingredients and whisk well.Check the salt and adjust taste accordinglyKeep aside.For the roasted vegetablesHeat oil in a pan; add the roasted peppers, onions, sprinkle salt and saute on low heat, until soft and lightly caramelised.The vegetables should have a soft texture and not crisp.You can also optionally cover the pan and cook the peppers to quicken the process.Final assembly of the Spiced Red Bean Mexican Burrito Bowl Assembly of the burrito bowl is a very personal choice.
Make individual portions and assemble the bowl with each ingredient taking a small place, as shown in the video and the image.Serve the Spiced Red Bean Mexican Burrito Bowl as a wholesome one dish meal for parties or even a family dinner along with Strawberry Mojito for a refreshing drink.
Count of ingredients are 21 |
###Human:
generate a recipe for Mulyachi Bhaji Recipe - Goan Style Mooli Ki Sabzi
###Assistant:
To begin making the Mulyachi Bhaji recipe, wash and chop radish and radish greens finely and keep aside.
Wash and soak the moong dal for half and hour.
Heat a saucepan and add radish, required salt and the washed moong dal.
Add required water, cover and cook on medium heat till dal and vegetable becomes soft.Once dal and vegetables becomes soft, add green chilies along with coconut and jaggery.Mix Mulyachi Bhaji cover and simmer on low heat for about 10 minutes.
Remove from heat , transfer Mulyachi Bhaji into a serving bowl and serve it for lunch.Serve Mulyachi Bhaji along with Khandeshi Dal, Phulka and Palak Raita for a weekday meal.
Count of ingredients are 7 |
###Human:
generate a recipe for Spicy Chickpeas Aloo Salad Chaat Recipe
###Assistant:
To prepare Spicy Chickpeas Aloo Salad Chaat Recipe, we need soak the chickpeas overnight and keep it ready.
In a pressure cooker, add the chana and water and pressure cook for 6 whistles on medium flame, reduce the flame and continue to cook for 15 more minutes.
Turn off the flame.
Allow the pressure to release naturally, drain the water and transfer the chana into a bowl and set aside.
In the same pressure cooker boil the Aloo for at least 3 whistle, once doen peel the skin off and cut them into cubes.
In a mixing bowl, combine the kala chana, onion, tomato, green chilli, aloo, black salt, pepper powder, chaat masala and lemon juice.
Garnish it with fresh coriander leaves and serve immediately.Serve Spicy Chickpeas Aloo Salad Chaat Recipe with Indian Style Beetroot Soup Recipe and Masala Cheese Bread Loaf Recipe With Garam Masala & Herbs for a hearty dinner.You can also serve this salad recipe with Masala Chai Recipe - Indian Spiced Tea or a Carrot Amla Pomegranate Juice Recipe during evening.
Count of ingredients are 10 |
###Human:
generate a recipe for Bulgur Wheat Potato Patty Recipe
###Assistant:
To begin making the Bulgur Wheat Potato Patty Recipe first, pre-cook the bulgur wheat by soaking 1 cup bulgur or broken wheat in 1 cup boiling hot water.
Keep this aside for 15-20 minutes and strain any extra water out before using it to make the patties.Next mash the boiled potatoes in a mixing bowl.Add all the other ingredients to it along with the soaked bulgur wheat, except the oil and flour and mix them together.Taste and check for seasoning and adjust the salt/spices if required for the patty.
Shape the Bulgur Wheat Potato Patty mixture into golf ball-sized portions and and then press lightly in the middle to form patties.Dust each patty lightly with flour on all sides and arrange them in a plate.
If you are prepping for a party, these can be refrigerated at this stage, until you are ready to fry them.In a wide pan, warm some oil and pan-fry these patties on medium heat for 8-10 minutes on each side, till they are golden.Serve the Bulgur Wheat Potato Patty with spicy Tea Time Snack.
Count of ingredients are 13 |
###Human:
generate a recipe for Mujaddara Recipe (Traditional Middle Eastern Rice)
###Assistant:
To begin making the Mujaddara, wash and soak the masoor/lentils in water for 3-4 hours.Drain and wash them once again, place them in a saucepan and cover with adequate water to cook them.
Place the saucepan on the heat and allow them to cook till softened, al dente.Meanwhile, heat oil in a wide flat bottom skillet.
Add the onions to it and saute on a medium to low flame fry them till golden and crispy (this will take 20-25 minutes of gently sauteing).Drain the onions with a slotted spoon onto absorbent paper and set aside until later use.Retain 1 tablespoon oil in the skillet and take out the rest.
Add the cooked lentils, spices, salt and half the onions to the oil in the skillet.
Toss together to mix.Add the rice and toss once again.
Add about 2-2 ½ cups water or vegetable stock (use leftover liquid from cooking the lentils, if any).Cook covered till the rice is just cooked, until the grains are soft to bite but grains remain separate and not mushy.
Take the rice out in a serving plate and garnish with the rest of the fried onions and pine nuts.Drizzle lime juice, just before serving.Serve Mujaddara along with Fattoush With Za'atar, Sumac and Pomegranate Molasses and spiced yogurt or Grilled Aubergines with Tzatziki for a weeknight dinner.
Count of ingredients are 12 |
###Human:
generate a recipe for Spinach Corn & Cheese Momo Recipe
###Assistant:
To begin making the Spinach Corn & Cheese Momos Recipe, first let’s make the dough.For the Momo doughIn a mixing bowl, add maida, salt and mix.
Add water little at a time to knead to make a medium stiff dough.
The dough should be non sticky, smooth and firm.
Keep the momo dough covered for 2 hours before making filling.To make the Spinach Corn & Cheese FillingIn a skillet, heat oil on medium heat, add the garlic and saute until it turns golden brown.
Once done add in the spinach and corn and saute for about 5 minutes, until both the spinach and corn have cooked through.
Now season with some salt, mixed herbs, chilli flakes and mix well to combine.
Turn off the heat, transfer to a bowl and set aside.
To make the Spinach Corn & Cheese Momos Take 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 as you can so that the outer layer of the momo is thin and delicate.In every flatten dough leaf, add 1 tablespoon of the Spinach Corn filling, a teaspoon of grated cheese and fold the edges to form a semicircle.
Start pleating at one end to give a nice characteristic pleats.Do the same with all the rest of the dough and filling.
Keep the completed Spinach Corn & Cheese Momos under a moist cloth to prevent drying.Grease the steamer plate with oil or place butter paper before placing Spinach Corn & Cheese Momos to 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 Spinach Corn & Cheese Momos for 10 - 15 minutes until the momos look glossy on the outside.Once done transfer the Spinach Corn & Cheese Momos Recipe into a serving plate and serve hot.Serve Spinach Corn & Cheese Momos Recipe as a snack along with Homemade Red Chilli Garlic Sauce Recipe or Peanut Chilli Dipping Sauce Recipe on a rainy monsoon evening.
Count of ingredients are 11 |
###Human:
generate a recipe for Beans Matki Bhaji Recipe - Green Beans Moth Beans Sabzi
###Assistant:
To begin making Beans Matki Bhaji Recipe, first pressure cook the sprouted moth beans with 2 cups water for 4 to 45 whistles and turn off the heat.
Allow the pressure to release naturally.Remove the moth beans from the pressure cooker and keep aside.In the same pressure cooker, add the green beans , sprinkle salt along with 2 tablespoons of water.
Pressure cook for 2 whistles and turn off the heat.
Release the pressure immediately to retain the bright green colour of the green beans.
Keep this aside.Heat ghee in a pan over medium heat.
Add the mustard seeds and cumin seeds, allow it to crackle.Add the asafoetida, curry leaves, turmeric powder, goda masala powder, amchur powder and red chilli powder.
Saute for a few seconds.Add the cooked green beans, cooked moth beans, jaggery, salt to taste and if required (kokum at this stage if you are using).
Give it a stir.Cover the pan and steam cook all the ingredients over low heat for about 3 minutes and turn off the heat.Stir in the grated coconut at this stage and give it a taste.
Adjust the salt and spices accordingly.Once done, transfer the Beans Matki Bhaji into a serving bowl and serve hot.Serve Beans Matki Sabzi along with hot steamed rice and Maharashtrian Kadhi for a weekday lunch or dinner.
Count of ingredients are 14 |
###Human:
generate a recipe for Kerala Style Chena Mezhukkupuratty Recipe - Yam Stir Fry
###Assistant:
To begin making the Kerala Style Chena Mezhukkupuratty Recipe, firstly boil the yam in a pressure cooker with water, salt and turmeric for about 3 whistle.
Do not boil it till it becomes mushy.
Strain the water and keep it aside.In a mixer, add in the onions and garlic and grind it into a coarse paste.Heat a kadai with oil, splutter the mustard seeds, curry leaves and then add in the ground onions and garlic.
Add in the spice powders including red chilli powder, turmeric powder, fennel seeds, black pepper powder and fry till the raw smell goes away.Once done add in the boiled yam and coat the mixture well into the yam.
Stir fry till it crisps up and check for seasoning by adding salt.
Serve the Kerala Style Chena Mezhukkupuratty Recipe along with Thandu Keerai Sambar, Steamed Rice and Elai Vadam for your everyday meals.
Count of ingredients are 10 |
###Human:
generate a recipe for Ragi Appam Recipe - A Healthy Twist To The Classic Kerala Appam
###Assistant:
To begin making Ragi Appam Recipe, firstly wash and soak all the ingredients separately for four hours.
Soak the methi seeds with the rice.Then in a mixer grinder grind rice first, after the rice is ground, add the ragi seeds and finally add the poha.
It should all be a thick batter.Transfer to a bowl, add salt and sugar to it and let the Ragi Appam batter ferment for about 8 hours.To make the Ragi appams check the consistency of the fermented Ragi Appam batter.Add water to adjust the batter to a thick pouring consistency.
If you make it too watery, then the Ragi Appams will not be as soft and will not spread well.
If too thick then the batter will clump up and not spread in the pan properly.Preheat the Appachetty or the Appam pan on medium high heat.
Pour a ladle of Ragi Appam batter on the Appachetty and swirl the pan in circular fashion to spread the batter.The ragi appam batter will be thick in the center and thin on the sides.Cover the pan with a lid for approximately 2 minutes until the Ragi Appam is crisped and brown on the sides and the center is steamed and cooked.
Once done, transfer to a serving plate and serve immediately.
Proceed to make the Ragi Appams the similar way and serve them hot as soon as you make it.Serve the Ragi Appam Recipe along with Kadala Curry or Kerala Style Vegetable Stew for a wholesome breakfast, lunch or even dinner.
Count of ingredients are 8 |
###Human:
generate a recipe for Vegan Malai Cabbage Recipe
###Assistant:
To begin making Vegan Malai Gobhi Recipe, clean and cut the cauliflower into small florets.
Soak it in warm water with little salt to de-worm and keep aside.Make a fine paste of cashew with little water using a mixer grinder and keep aside.Heat oil in a heavy bottomed pan, add cloves, bay leaf and let the oil become fragrant.Make a fine paste of onion, ginger, garlic and green chilli using a blender and add it to the pan.
Let it cook until the raw smell goes away.Drain the cauliflower florets from the warm water and add it to the pan.
Saute for a minute.Add the garam masala, cardamom and pepper powder, 1 cup water and let the cauliflower florets cook to 3/4 the with the lid closed.
This will take about 8 to 10 minutes.Add the cashew paste, season with salt and simmer for 2 minutes.Add the coconut milk and adjust the consistency by adding little water and let it simmer for 5 minutes and switch off the heat.Slightly crush the kasuri methi between your palms and add it to the malai gobhi along with the green chillies as a garnish.Serve the Vegan Malai Gobhi Recipe, along with Phulkas and Tomato Onion Cucumber Raita for the weekday lunch or dinner.
Count of ingredients are 15 |
###Human:
generate a recipe for Besan Chila Recipe Stuffed with Chatap Paneer
###Assistant:
To begin making the Besan Cheela Recipe, combine all the ingredients for the Besan Cheela in a large bowl.Gradually add water to make a smooth batter, add water in such a way that the cheena batter is not too watery or too thick.
It should have a light spreading consistency.Check the salt and spice levels and adjust to suit your taste.The cheela batter will be similar to the consistency of a dosa batter, but just a little lighter.
The batter should be able thinly coat the back of the spoon.The next step is to make the paneer stuffing.
In a large mixing bowl - combine all the ingredients and keep them aside.
Check the salt and adjust according to taste.The next step is to cook the Besan Cheela in a pan.Preheat a skillet on medium heat, pour a ladleful of batter on the pan and spread it in a circular motion to form a thin crepe/ dosa.Drizzle oil around the cheela and cook it until the top does not look raw and you notice the edges are getting brown.
Flip and cook on the other side for a few seconds.Once done, spoon the paneer filling to the center and then fold the Besan cheela.Transfer the Besan Cheela to a plate and serve hot.Serve the Besan Cheela along with a Sweet And Spicy Tomato Chutney and a Dhaniya Pudina Chutney for breakfast, a tea time snack or even weeknight dinner.
Count of ingredients are 9 |
###Human:
generate a recipe for Protein Fingers Recipe
###Assistant:
To begin making the Protein Fingers recipe, make a marination with olive oil, garlic, cumin powder, salt, pepper, paprika, red chilli powder, onion powder, garlic powder, oregano, sage and lemon juice.Apply marinate on the protein and keep it for at least 20 minutes or overnight in the refrigerator.Grill the protein logs on a hot grill pan or flat griddle until slightly charred.If grilling chicken, you will need to cover it and cook initially on both sides until the juices run out and chicken is cooked.Remove the lid and char the chicken skin on high heat for a couple of more minutes.Cut the cooked chicken into thin slices.
Serve the protein fingers warm with sour cream or salsa.Serve Protein Fingers along with Dill Leaves & Parmesan Dip during your dinner time or serve it as a snack in your house parties.
Count of ingredients are 15 |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.