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###Human:
generate a recipe for Baked Chevdo Recipe (Chivda Mixture -Tea Time Snack)
###Assistant:
To begin with the Baked Chevdo Recipe, first preheat the oven to 220 C.Sift the beaten rice using a large sieve sifter to remove any fine excess powders.Do it in batches.Next, depending on the size of the oven, place the beaten rice on the baking sheet, drizzle a little bit of oil based on the quantity and then a little bit of salt.Now stir to combine the oil and salt into the beaten rice.
The oil we add is just to make sure the salt gets coated onto the beaten rice to give a nice taste.Place the beaten rice into the oven and bake for 5 to 7 minutes until very very lightly browned.
Monitor closely as each oven works differently.Proceed the same way with the remaining beaten rice and then keep them all together in a large bowl or a baking tray.Our next step is to roast each on the individual ingredients.In a small pan, dry roast the sesame seeds until it crackles.
Once it does, then add it to the baked beaten rice.Add in the roasted peanuts and almonds into the beaten rice as well.(Dont stir as yet, the more you keep stirring, the beaten rice will tend to crumble.)Next heat half a teaspoon of oil in the same small pan; add in the raisins and roast until it bloats up.
Remove from the heat and pour it over the beaten rice.
If you let it roast for longer than the bloating stage, then the raisins will become stiff.Next add in half a teaspoon of oil into the above pan and roast the green chillies, until lightly crisp and browned.
Pour this over the beaten rice again.Finally heat a teaspoon of oil in the above pan; once the oil is heated, turn off the heat - add to this oil - the turmeric powder, red chilli powder and asafoetida powder.
Stir to mix well.Pour this over the beaten rice.Finally, add the powdered sugar and the curry leaf powder over the beaten rice.Now stir all the ingredients that you poured over the rice.
The stirring has to be a folding action - gentle and more gentle.
The nylon poha also known as the thin poha breaks apart very easily.
Although in the process of mixing all the ingredient you will notice that some crumble, but that's ok.Make sure you mix the and finally check for the salt levels, adjust the spices like salt, sugar, chilli and asafoetida according to your taste.The Baked Chevdo (Chivda Mixture)is now ready to be served along with tea time snack.
Count of ingredients are 13 |
###Human:
generate a recipe for Spicy Chettinad Fish Fry Recipe
###Assistant:
To begin making the Chettinad Fish Fry Recipe, wash the seer fish steaks and keep it aside.Heat a Tadka pan and dry roast curry leaves, garlic and the spices till a nice aroma is released.After the spices cool down, using a Mortar and Pestle to grind these spices by adding a little oil.Now add tomato and tamarind along with its soaked water, the ground spices, ginger-garlic paste, turmeric powder, red chilli powder and salt to a Mixer.Grind it into a thick paste.
The paste will be dark brown in colour.Check salt, adjust and mix well.Smear every seer fish steak with this spicy paste on both sides.
Be generous while smearing the paste.
Let it be thick to achieve the spicy Chettinad effect.Marinate these steaks for at least 20 minutes.After 20 minutes, heat a Non-stick pan for shallow frying.Add adequate oil for shallow frying and place the fish steaks on the pan.After 5 minutes, carefully flip the fish to the other side on the pan.Continue to fry till the fish gets cooked and crisp.
The fish will appear flaky when it’s cooked.Garnish Spicy Chettinad Fish Fry Recipe with lime juice, garnish with lemon wedges and serve hot.Serve Chettinad Fish Fry Recipe along with Steamed Rice and Chettinad Paruppu Urundai Kuzhambu to make it a complete meal.
Count of ingredients are 16 |
###Human:
generate a recipe for Khatti Meethi Palak Khichdi Recipe
###Assistant:
To begin making the Khatti Meethi Palak Khichdi first prep all the ingredients and keep them ready.We will cook the palak separately and then add it to the khichdi.
This will help retain the nutrition and the fresh green colour of the palak.Add the chopped palak into the pressure cooker, add 2 tablespoons of water, cover the pressure cooker and cook until you hear 2 whistles.After 2 whistles turn off the heat.
release the heat from the pressure cooker either by rinsing it under cold water or by lifting the weight with a fork to release the pressure.
Releasing the pressure immediately helps retain the fresh green colours of the palak.Open the pressure cooker and keep the palak aside.
Next step is to make the Khatti Meethi Palak Khichdi.
Rinse the rice and toor dal in water, drain excess water and keep aside.Heat 1 tablespoon of ghee in the pressure cooker over medium heat.
Add mustard seeds, cumin seeds and allow it to crackle.Add the cinnamon stick and bay leaves and stir for a few seconds.
Add the ginger, tomatoes, green chillies, turmeric powder, red chilli powder, asafoetida and saute until the tomatoes become slightly soft.Add the washed rice and dal, salt, jaggery, 4 cups of water and cover the pressure cooker.Pressure cook the Khichdi for about 4 to 5 whistles and turn off the heat.
Allow the pressure to release naturally as the khichdi will continue to cook while the pressure is present.Once the pressure is released, open the cooker and stir in the cooked palak/ spinach.
Stir in the lemon juice and the additional ghee and give it a brisk boil for 2 minutes.Turn off the heat and check the taste and adjust the salt and seasonings accordingly.
Once done, transfer the Khatti Meethi Palak Khichdi to a serving bowl and serve hot.Serve the Khatti Meethi Palak Khichdi topped with ghee, sliced onions and papad for a wholesome meal.
Count of ingredients are 17 |
###Human:
generate a recipe for Spaghetti Arrabiata Pasta Recipe - Spicy Italian Pasta Recipe
###Assistant:
To begin making Spaghetti Arrabiata Pasta Recipe, keep a stock pot with water.
Add a teaspoon of salt and allow it to boil.
Add spaghetti pasta and allow it to soften.
Cook the pasta until al dente along (just cooked), once the pasta is cooked, drain and rinse under cold water and keep aside.
Drizzle some oil over the spaghetti pasta, so it does not stick to each other while cooking.In a wok or a heavy bottomed pan, heat the olive oil with heat over medium.
Add the onion and garlic and sauté until the onion is cooked through.Once it's cooked through, add the tomatoes, the red chili flakes, salt, sugar basil leaves .
Saute the tomatoes until it becomes soft.
Add 1/4 to 1/2 cup of water and bring the tomatoes to a saucy consistency.Bring the spicy arrabiata sauce to a brisk boil and allow the sauce to slightly thicken.
Check the salt and adjust according to taste.Once done, add the cooked spaghetti and toss the Spaghetti Arrabiata Pasta for 3 to 4 minutes until the spaghetti is well coated with the pasta sauce.Once done, turn off the heat and check the taste and spice and adjust accordingly.
Transfer the Spaghetti Arrabiata Pasta to a serving bowl and serve hot.Serve the Spaghetti Arrabiata Pasta Recipe along with Papaya Parsley Salad with Cheese Recipe and wine for a perfect summer dinner.
Count of ingredients are 11 |
###Human:
generate a recipe for Pheki Mathri Recipe - Crispy Fried Savoury Fritters
###Assistant:
To begin making the Pheki Mathai Recipe, first mix the dry ingredients - maida and sooji together.Add the ghee to the mixture and rub between your fingers till the dough turns crumbly and resembles breadcrumbs.Gradually add warm water, little at a time, while bringing the dough together into a ball.
Knead for 3-4 minutes till the dough stops sticking and comes together into a neat ball.Cover with a muslin cloth and let it rest for 30 minutes.After 30 minutes, divide the dough into 8 equal parts.
Make balls and keep aside for 5 minutes.Now roll the mathris out by rolling each ball into a disc about 1/4 inch thick and 5-6 inch diameter.
Poke the rolled out mathri with fork or knife so that it doesn't fluff up while frying.Next, to deep fry the mathri, heat sufficient oil in a kadai.
Fry the mathris for 2-3 minutes on each side till golden brown.
Remove from the oil with a slotted spoon and keep aside to cool.Allow the mathris to cool completely, and then store them in an airtight container.Serve Pheki Mathri Recipe as a tea time snack along with Aam Ka Achaar Recipe and a hot cup of Masala Chai
Count of ingredients are 4 |
###Human:
generate a recipe for Red Capsicum Chutney Recipe - Red Bell Pepper Chutney
###Assistant:
To begin making the Red Capsicum Chutney Recipe , fist prep all the ingredients and keep them ready.Heat oil over medium heat in a saute pan; add the red chillies, onion, garlic and capsicum and saute until onions are transparent and the bell peppers have softened.
You can sprinkle some salt and cover the pan, so the bell peppers sweat a little and cook faster.
Once done, turn off the heat and allow the red capsicum chutney mixture to cool.Once cooled add the red capsicum chutney mixture to a mixer grinder and grind to a make smooth paste.
Check the salt level and adjust to suit your taste.
Transfer the red capsicum chutney into a bowl and keep aside.
Our next step is to make the seasoning for the Red Capsicum Chutney.Heat a tablespoon of oil in a pan, add mustard seeds and urad dal and allow the mustard seeds to crackle and the dal to turn golden brown.
Once the dal has turned golden brown, add the red chilli and the curry leaves, stir for a few seconds and turn off the heat.Add the seasoning to Red Capsicum Chutney and serve.
Serve the Red Capsicum Chutney with Ragi Idli and Mixed Vegetable Sambar for a wholesome breakfast.
Count of ingredients are 10 |
###Human:
generate a recipe for Kabuli Chana & Moongphali Salad Recipe
###Assistant:
To begin making the Kabuli Chana & Moongphali Salad Recipe, cook the soaked kabuli in pressure cooker with water and salt for about 5 whistles.
Until just done.
(Kabuli chana has to soak over night or at least for 6 hours)Allow the pressure to release naturally, drain all the water and keep the cooked chickpea separately.
Add whole peanuts with some more water into the pressure cooker, sprinkle with salt and cook for 2 whistle.Once the peanuts are cooked, rest till the pressure is released and add the cooked peanuts and kabuli into a mixing bowl.Add chopped onions, tomatoes, capsicum, green chilli, coriander leaves and all the spice powders and mix well.
Drizzle fresh lemon juice and mix well and serve fresh.Serve the Kabuli Chana & Moongphali Salad Recipe as a snack with your evening Masala Chai or you can as well serve it along with Punjabi Kadhi Pakora and phulka.
Count of ingredients are 12 |
###Human:
generate a recipe for Mushroom Masala With Corn Recipe
###Assistant:
To begin making Mushroom Masala With Corn Recipe, clean the mushrooms and chop into cubes.
Keep aside.Make a coarse paste of ginger, garlic and green chilies using a pestle and mortar and keep aside.Now, take a bowl add the mushrooms, steamed corn kernels, ginger, garlic and chilli paste and mix well.To this add the turmeric, red chilli powder, coriander, cumin and corn starch powder.
season with salt and mix well.Heat oil in a pan, add the onions and saute until translucent.Add the dried red chillies and saute until the oil becomes aromatic.Add in the mushroom and corn mixture and mix well.Let it cook in medium heat till the mushrooms are cooked well and the mixture becomes semi dry.
Occasionally stir in between.Switch off the heat and garnish with coriander leaves.Serve the Mushroom Masala With Corn Recipe as an appetiser along with a warm Vegetarian Pumpkin And Chickpea Soup Recipe or Spiced Carrot And Onion Soup Recipe for a light supper.
Count of ingredients are 16 |
###Human:
generate a recipe for Poha Stars Recipe (Poha Potato Fritters Flavoured With Kasuri Methi)
###Assistant:
To begin making Poha Stars Recipe (Poha Potato Fritters Flavoured With Kasuri Methi), soak poha for 5 minutes in water and then drain the water.Add the bread crumbs and all the other ingredients and mix to form a firm dough.
Add water, if required.Take a small ball of mixture and press a little bit.
By using star shaped cookie cutter, give it shape of a star.
Do same with the rest of dough until all the dough is used up.Heat oil in a deep frying pan When the oil is hot enough, carefully put the poha batata stars one after the other and deep fry all the stars in batches till golden brown and crisp.
Make sure you do not overcrowd oil to avoid uneven cooking.Once fried, take them out on a kitchen towel to drain all the excess oil.Serve Poha Stars Recipe (Poha Potato Fritters Flavoured With Kasuri Methi) with tomato ketchup, Date and Tamarind Chutney Recipe | Khajur Imli Chutney and a smoothie like Cocoa Banana Almond Date Smoothie in the evening.
Count of ingredients are 11 |
###Human:
generate a recipe for Apple And Pomegranate Smoothie Recipe
###Assistant:
To begin making the Apple and Pomegranate Smoothie Recipe, get prep with all the ingredients first.
Place all the ingredients in the mixer grinder and grind it to a smooth puree.Add water to adjust the consistency of the smoothie and adjust the sweetness by adding honey if you would prefer it any more sweeter than the natural taste of combined fruitsOnce the Apple and Pomegranate Smoothie is well blended, pour it out in tall glasses immediately as a wholesome drink.
Serve the Apple and Pomegranate Smoothie Recipe along with a high protein Breakfast like High Protein Zucchini & Corn Patty Recipe (Fritters) and Paneer Capsicum Bhurji Recipe (Spicy Cottage Cheese Crumble).
Count of ingredients are 4 |
###Human:
generate a recipe for Lahsuni Palak Dal Recipe (Spinach & Lentil Curry with Garlic)
###Assistant:
To begin making the Lahsuni Palak Dal Recipe, we will first cook the dal until soft.
Rinse the place the Moong Dal in the pressure cooker.
Add salt and 3 cups of water, cover the pan, place the weight on and pressure cook until you hear one whistle.
After the first whistle, turn the heat to low and simmer the dal for 3 to 4 minutes.
After about 3 to 4 minutes, turn off the heat and allow the pressure to release naturally.
The dal continues to cook under the pressure even when the heat is turned off.
Once the dal is cooked, whisk it until smooth and keep aside.Our next step is to cook the spinach.
Heat the ghee in a heavy bottomed saucepan on medium heat; add the chopped spinach, the turmeric powder, red chilli powder, cumin powder and salt.
Saute the spinach on low to medium heat, until it is completely cooked through.
Once the spinach is cooked, stir in the cooked dal and give the Lahsuni Palak Dal a quick boil.
Turn off the heat and transfer the Dal Palak to a serving bowl.Heat ghee in a small pan; add the cumin seeds and the garlic.
Saute until the garlic turns lightly brown and the aromas are coming through.Pour the Garlic (Lahsun) Tadka over the Dal Palak and serve.
Serve the Lahsuni Palak Dal along with phulka or steamed rice.
Count of ingredients are 10 |
###Human:
generate a recipe for Healthy Oats And Nuts Energy Bar Recipe
###Assistant:
To begin making Healthy Oats And Nuts Energy Bar Recipe, take a pan and roast coconut flakes till light brown.Add 1-1/4 cup oats, pecan nuts, pretzels, dates, toasted coconut flakes, almonds, salt and coconut oil in a food processor.
Blend till a soft dough forms.Take it out in a bowl and add chopped almonds and remaining 1/4 cup oats.
mix it well with a wooden spatula.Take a 9x9 inch pan lined with parchment paper.Spread the dough on parchment paper and press it properly.Freeze it for about 40 minutes or till solidified.After 40 minutes, take the pan out and cut into bars.
You can store it away for upto 2 weeks in an airtight container.Serve Healthy Oats And Nuts Energy Bar Recipe along with a glass of Turmeric Milk Recipe (Haldi Doodh) or Ragi Kanji (Salt Version) Recipe.
Count of ingredients are 9 |
###Human:
generate a recipe for Lauki and Whole Green Moong Dal Cheela Recipe
###Assistant:
To begin making Lauki And Whole Green Moong Dal Cheela Recipe, soak whole green gram for 5 hours.
Wash and drain green gram.
You can now proceed to prepare the batter for the cheela.To prepare the cheela batter, blend soaked green gram, ginger and chilies in a mixer to a smooth batter adding enough water.The batter should have a consistency thicker than a dosa batter as the addition off lauki will in turn add more water to the batter.
Transfer the batter to a mixing bowl.At this stage, grate the lauki and add to the batter.
Add chopped coriander leaves, salt, rice flour and hing.
Add water if needed and prepare batter just like that of a dosa batter consistency.Heat a Tava or frying pan.
Take a ladle full of batter and pour over the Tava.
Spread the batter in circular motion from inside out.
Pour a teaspoon of oil / ghee all over the sides of cheela and cook till it turns golden brown on both the sides.
Similarly, prepare rest of the cheelas.Serve Lauki and Whole Green Moong Dal Cheela Recipe with Red Chilli Coconut Chutney Recipe (South Indian Chutney), or Sweet and Spicy Tomato Chutney Recipe for breakfast.
You can also serve a cup of Masala Chai with it.
Count of ingredients are 10 |
###Human:
generate a recipe for Spinach Coconut Zucchini Soup Recipe
###Assistant:
To begin making the Spinach Coconut Zucchini Soup Recipe, wash and clean the spinach leaves, roughly chop and set aside.
In a skillet, heat oil on medium flame, add the garlic and onions and saute for a couple of minutes.
To this add the spinach leaves, chopped zucchini, and cook for about two minutes until the spinach wilts down and the zucchini is well cooked.
Finally add the peppercorns and salt and turn off the flame.
Allow the Spinach Coconut Zucchini Soup mixture to cool and then transfer to a mixer jar.
Grind to a smooth paste.
In a skillet, heat the coconut oil on medium flame, once hot, add the ground Spinach Coconut Zucchini Soup mixture, cumin powder, coconut milk and water.
Bring the Spinach Coconut Zucchini Soup to a brisk boil and turn off the flame.
Check the salt and seasonings and adjust to suit your taste.Serve the Spinach Coconut Zucchini Soup along with Lettuce, Apple And Carrot Salad With Chilli Dressing Recipe and a Cheesy Grilled Sandwich With Smoked Chicken Recipe for a complete meal.
Count of ingredients are 12 |
###Human:
generate a recipe for Whole Wheat Sun Dried Tomato Focaccia Bread | Healthy Homemade Bread Recipe
###Assistant:
To begin making the Sun dried Tomato Focaccia Bread Recipe, in a large bowl, stir together the flour, salt, sugar, yeast, oregano, rosemary and black pepper.
Mix in the oil and water.When the Focaccia dough has come together, place it on a lightly floured surface, and knead until smooth and elastic.Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.
Cover with a damp cloth, and let rise in a warm place for about an hour.Preheat oven to 200 C.
Punch dough down on a dusted surface and flatten it with your fingers.
Pinch it to make a few depressions, add more herbs the sun dried tomatoes on the top and place on the greased baking sheet.Bake the Sun dried Tomato Focaccia Bread preheated oven for about 30 minutes, or until golden brown.
Serve the Sundried Tomato Focaccia Bread, as a side dish or an appetizer for dinner or parties.
Count of ingredients are 12 |
###Human:
generate a recipe for Cheese Tarts Recipe
###Assistant:
To bgein making the Cheese Tarts recipe, lets start with the crust take butter and icing sugar mix well in stand or electric mixer till butter is white n creamy.
Add egg and vanilla extract.
Mix them egg should mix well with the butter.
In the end add maida, milk powder and mix well like a dough just like chapati dough but a bit softer.
Wrap it a plastic wrap and rest for 10 minutes.Preheat your oven at 190 degree Celsius for 10 minutes.
Roll the dough n make small circle shouldn’t be too thick or thin just like how you make pooris you can use tart moulds or just take small circles n fix them in your cupcakes tray or moulds.Bake the tarts at 190 degrees for 15 to 16 minutes or till the tarts are lightly brown once they are out of oven they will turn out crispNow comes the filling to mix all the ingredients you can either use double boiler method or just take a non stick pan and simmer it.
Add cream cheese, cheese, lemon juice, sugar, vanilla extract mix till cheese melts.Add milk, corn starch and add very little water mix it well and add to the mixture.
Give it a nice mix till everything is mixed well.Remove from heat, cool a bit and add eggs one by one and butter mix well and cool the mixture.
Once the crust cools down add the filling and brush the filling with egg yolk it gives a nice glaze.
Bake once again at 230 degree Celsius for 6 to 7 minutes.Remove from the oven let the tarts cool down.
Can store them in fridge or in a container outside at room temperature.Serve Cheese Tarts along with Cafe Latte and Aloo Tikki Stuffed Pita Sandwich for your tea break.
Count of ingredients are 18 |
###Human:
generate a recipe for Spinach Oats Vada Recipe
###Assistant:
To prepare Spinach Oats Vada Recipe, in a large mixing bowl, add all the ingredients given for making vada and mix well.
(spinach, oats, mashed boiled chana dal, corn flour and spices mentioned)Shape them into thin patties and give an impression in the center.Heat a pan with about a tablespoon oil and shallow fry the shaped vadas first on one side over medium flame, till they turn brown and crispy.Flip the vadas and fry them on the other side till they turn light brown.Drain them in a kitchen tissue.Serve these delicious and healthy Spinach Oats Vada Recipe hot along with Dhaniya pudina chutney or kadale chutney recipe during tea time with hot coffee or adrak tea.
Count of ingredients are 13 |
###Human:
generate a recipe for Rajasthani Papad Ki Sabzi Recipe
###Assistant:
To begin making the Papad ki Sabzi recipe, roast the papad on the gas or in the microwave until completely roasted.
Break the popad into small quarters and keep aside.Make a paste of the ginger, garlic and green chillies using a pestle and mortar.
Keep aside.Heat ghee in a pan over medium heat; add the cumin seeds and allow it to crackle.
Add the ginger, garlic green chilli paste and the kasuri methi.Saute for a few seconds.
Add the tomato puree, turmeric powder, red chilli powder, coriander powder and give it a brisk boil.After a minute, add the curd, roasted papad and salt.
Turn the heat to low, keep mixing the Papad ki sabzi, until all the ingredients are well combine.Simmer the mixture for about 5 minutes.
You will notice the curd will begin to curdle a little and this process is natural.
Allow it to simmer, until the papad is well soaked into the curry.
Once done, check the taste of salt and spices and adjust to taste accordingly.Turn of the heat and transfer the papad ki sabzi to a serving bowl and serve hot.Serve Papad ki Sabzi with Pindi Chole, Jowar Atta Roti and Lacha Pyaz for a special weekend lunch or dinner.
Count of ingredients are 15 |
###Human:
generate a recipe for Kandarappam Recipe (Chettinad Sweet Appam)
###Assistant:
To prepare Kandarappam Recipe (Chettinad Sweet Appam), soak rice and dals separately in water for about 4 hours.
Drain the excess water and grind into a fine paste adding required amount of water in a mixer.Add grated Jaggery and coconut and grind into a batter.
The batter should have the consistency similar to dosa batter.Now, add cardamom powder and salt to the batter and combine them well.Refrigerate the batter for about 30 minutes.
This helps us while pouring the batter into oil directly.
This ensures that the appam has proper edges.Meanwhile, heat oil in a Kadai over medium heat.Once the oil is hot, take batter in a small serving spoon and pour the batter directly into the oil.
Once the appam comes up, pour hot oil over the top layer of appam using a ladle.
This enables fast cooking and helps us to get puffed appam.Fry until the appam becomes light brownish flipping through the half way.
Appam cooks fastly and darkens soon.
Ensure they are removed from the flame once it turns light brownish.Repeat the same for the remaining batter.
Serve Kandarappam (Appam) warmly on festive occasion and celebrate life with authentic Chettinad sweet.
Count of ingredients are 11 |
###Human:
generate a recipe for Spinach & Broad Bean Shakshuka Recipe
###Assistant:
To begin making the Spinach & Broad Bean Shakshuka Recipe, heat a sauce pan with oil.
Add onions and garlic and saute until they turn translucent.Add chopped tomatoes and sprinkle with little salt and stir fry until the tomatoes become soft and the raw smell goes away.Add spinach leaves and saute until they wilt, this will take about 10 minutes.
Add all the spice powders and give it a toss.Add broccoli, broad beans and about 1/2 cup of water and cover it with a lid and cook for about 10 minutes till the broccoli and green beans become tender.Once done open the lid and mix all the ingredients together.
Finally, crack the eggs into the tomato mixture and space them out evenly.
Sprinkle with little salt and pepper and Cover it with lid and cook for about 5 minutes.Serve the Spinach & Broad Bean Shakshuka Recipe along with garlic bread or focaccia bread that would go really well along with curry.
Count of ingredients are 14 |
###Human:
generate a recipe for Raw Mango Prawns Curry Recipe
###Assistant:
To begin making the Raw Mango Prawns Curry Recipe, we will first marinate the prawns with turmeric powder and lemon juice for 30 minutes.Grind the onion, fresh coconut and curry leaves by adding some water into a smooth paste.
Once done keep it aside.Heat a kadai with oil, add all the whole spice into the hot oil.
Add ginger and garlic chopped and saute until it softens.Add ground coconut onion paste and saute until the raw smell goes away.
You can add the marinated prawns and raw mango and mix it along with the masala.Add coconut milk, along with salt, chilli powder, vinegar and bring the Raw Mango Prawns Curry to a boil.
You can add water to the curry and adjust the consistency of the prawn curry.Boil the Raw Mango Prawns Curry for 10 minutes in low heat until the prawns and the raw mangoes are cooked through.
Once done, check the salt and spices and adjust according to taste.
Transfer to a serving dish and serve the Raw Mango Prawns Curry Recipe hot.Serve the Raw Mango Prawns Curry Recipe along with steamed rice, Urulai Kizhangu Puli Thokku Recipe by the side to enjoy your meal.
Count of ingredients are 14 |
###Human:
generate a recipe for Corn And Drumstick Leaves Salad Recipe
###Assistant:
To begin making Corn and Drumsticks Leaves Salad Recipe, first wash the corn kernels and clean the drumstick leaves.In a heavy bottomed pan, add some oil and heat it on medium flame.
Once the oil is hot, add cumin seeds and mustard seeds and turn to a low flame.Once the mustard seeds splutter add the corn kernels and saute for 2 minutes.Now add in the turmeric powder, chilli powder, salt and give it a stir until the masalas are combined with the corn.
Next add in the drumstick leaves and saute until everything is well combined.
Adjust the salt, jaggery powder and cook on a low flame.
Once the drumstick leaves have shrunk and corn kernels are soft, turn off the flame.
Serve Corn and Drumstick Leaves Salad along with a Rasam, Cabbage Poriyal and Rice for a healthy weekday lunch
Count of ingredients are 10 |
###Human:
generate a recipe for Slow Cooker Mexican Chicken Stew Recipe
###Assistant:
To begin making the Slow Cooker Mexican Chicken Stew recipe, Heat a pressure cooker with oil, add the onions and carrot, fry till the onions become translucent.
This will take about 4-5 minutes on medium flame.
Now add the bell peppers and corn along with tomato and give it a saute for 2 minutes.
Next add in your spice powders - chilli powder, cumin powder and salt.
Add the chicken thighs and black beans.
Mix all the ingredients together.
Add about 1 cup water and cook for about 1 hour on a slow cooker and on a normal cooker you can cook for about 4 whistle or 30 minutes.
Release the pressure naturally and you can garnish with some coriander leaves and serve.
Serve Slow Cooker Mexican Chicken Stew along with Herbed Butter Garlic Quinoa Recipe and Chilled Sweet & Sour Cucumber Noodle Salad Recipe for a complete wholesome weekend meal.
Count of ingredients are 14 |
###Human:
generate a recipe for Dairy Free Balsamic Strawberry Ice-cream Recipe
###Assistant:
To begin making the Dairyfree Balsamic Strawberry Ice-cream recipe, in a bowl add balsamic vinegar, 1/2 cup of honey and arrowroot powder and whisk until combined without any lumps.Combine this mixture and chopped strawberries in a saucepan and cook until mushy and bubbly, for approximately 8 minutes.
Let it cool completely.Drain the cashews to remove excess water.In a blender add drained cashews, 1/2 cup maple syrup, pinch of salt, 1 cup coconut yogurt and the cooled strawberry mixture and blend until completely smooth.
This can be done in batches.Pour this into a container and cover it with a cling wrap and chill overnight.Set it out on the bench top for about 5 minutes and scoop it out to serve.
Serve Dairy free Balsamic Strawberry Ice-cream as a dessert after a delicious dinner of Paneer Pav Bhaji.
Count of ingredients are 8 |
###Human:
generate a recipe for Herb Mushroom Bruschetta Recipe
###Assistant:
To begin the Herb Mushroom Bruschetta Recipe, let's start with making the topping for the bruschetta.Blitz together mint, garlic, salt, pepper and olive oil in a food processor until a coarse texture of the herbs is achieved.
Alternatively, you can mince the mint and garlic with a sharp knife and a chopping board.To prepare the mushrooms, heat a tablespoon of olive oil in a pan.
Saute the cleaned and sliced mushroom until all the moisture has evaporated and the mushroom is dry.At this point, we will add the coarsely ground mint-garlic mixture along with a tablespoon of freshly squeezed lime juice.
Continue to cook for a minute and turn off the heat.To toast the baguette, slice the baguette and brush both the sides with olive oil.
Bake the slices in a preheated 180 C oven for 10 minutes or until the baguette is golden brown and lightly crisp.
We can also toast the baguette slice on a pan on medium heat until it turns brown and crisp.For the final assembly of the Herb Mushroom Bruschetta, top the baguette with the warm mushroom mixture and quartered tomatoes with an optional sprinkle of chili flakes and drizzle of olive oil.Serve the Herb Mushroom Bruschetta as an appetizers for your parties or with Minestrone Soup and Spaghetti in Creamy Spinach Sauce for a weeknight dinner
Count of ingredients are 8 |
###Human:
generate a recipe for Maharashtrian Style Surnachi Koshimbir Recipe-Yam Salad
###Assistant:
To begin making the Surnachi Koshimbir Recipe, wash, peel and cut the yam into 1 inch cubes.
In a pressure cooker, combine the yam along with 1/2 a cup of water and pressure cook for 4 whistles.
Turn off the flame.
Allow the pressure to release naturally.
Once the pressure has released, drain the water and keep the yam aside.
Heat a shallow pan with oil on medium flame, add the boiled yam and stir fry, until the outsides get crispy.
Add a pinch of salt and continue to fry till it gets a brown colour.
Drain on an absorbent paper.
In a mixing bowl, add chopped onions, coriander leaves, lemon juice, salt and a pinch of sugar and the yam.
Mix them well.To season, heat a tadka pan on medium flame add oil once it heats up, add mustard seeds and a pinch of hing and leave it on the stove for 10 seconds.
turn off the flame.
Pour it over the yam salad and mix well and serve.
Serve the Surnachi Koshimbir Recipe along with Masala Bhaat and a bowl of Cauliflower & Cucumber Raita.
Count of ingredients are 11 |
###Human:
generate a recipe for Orange Rasam Recipe
###Assistant:
To begin making Orange Rasam Recipe, place a saucepan on medium heat, add 2 cups of water, chopped tomatoes, turmeric powder, hing, salt and orange zest.
Allow this mixture to boil for 10 to 15 minutes.Meanwhile to make the rasam masala powder, heat a pan on medium heat.
Dry roast black pepper, cumin seeds, curry leaves, red chilli, toor dal, for 2-3 minutes.
Let the spices cool.
Once cooled, grind them to a coarse mixture.Once the tomatoes are softened and mixture is boiled for 10-15 minutes, add the cooked toor dal.
Click here to know How To Cook Lentils In A pressure Cooker.Add the freshly ground rasam masala .
Let the rasam mixture boil for 4-5 minutes.
Adjust the consistency of the rasam.After 4-5 minutes, turn off the heat.
Add orange juice, lemon juice and mix well.
At this stage, proceed to make the seasoning for the rasam.
To prepare the seasoning, heat a tadka pan on medium heat.
Add ghee to it.Once the ghee is hot, add mustard seeds and allow them to crackle.
Add the curry leaves.Add the seasoning to rasam mixture.
Garnish the rassam with coriander leaves.Serve Orange Rasam Recipe with Steamed Rice and Cabbage Thoran (Poriyal) Recipe as a perfect accompaniment to south indian meal.
Count of ingredients are 17 |
###Human:
generate a recipe for Jodhpuri Kabuli Recipe
###Assistant:
To begin making the Jodhpuri Kabuli Recipe, first keep the rice in a pressure cooker with ghee, cloves and lemon juice.
Add about 4 cups of water and pressure cook for 2 whistle.In the meanwhile, heat a kadai with 2 tablespoon ghee, add bread cubes and toast them till they are light brown and toasty.
Keep it aside.Into the same kadai add some more ghee and toast the cashew nuts and raisins and keep them aside.Add little more and all the whole spice and allow it sizzle for few seconds.
Add onions and saute till they turn translucent.Add cauliflower, potato and sprinkle with little salt and turmeric.
Allow it to cook for few minutes.
You can sprinkle with water and cover it with the lid and cook for at least 10 minutes until done.Add all the spice powders along with curd and keep stirring till the water evaporates from the curd.Once that is done add green peas and toasted bread cubes and give it a stir.
Add cooked rice as well.
Give a stir and check for salt.Switch off the heat, serve it in a bowl and sprinkle with toasted cashew nuts, raisins and pomegranates on top.
Serve the Jodhpuri Kabuli Recipe along with raita by the side and Dill Poha Cutlets to begin with for your Sunday lunch.
Count of ingredients are 20 |
###Human:
generate a recipe for Hariyali Dum Aloo Recipe - Potatoes In Spinach Mint Curry
###Assistant:
To begin making the Hariyali Dum Aloo Recipe, first boil potatoes with required salt in a sauce pan with a lid.Once cooked, peel the skin and cut into small 2 inch cubes if you are using regular potatoes.
If you are using baby potatoes, you can only cut the very large ones.The next step for the Hariyali dum aloo is to cook the spinach and mint.Into the pressure cooker, add the spinach, mint leaves, green chilli, garlic, ginger, salt and 3 tablespoons of water.
Pressure cook for 2 whistles and turn off the heat.
Release the pressure immediately, by running it under cold water to prevent the spinach leaves from discoloring.
Once cooled, add the hariyali base made from spinach and mint into a mixer grinder.
Blend to make a smooth puree and keep aside.Heat oil in a heavy bottomed pan and add turmeric powder, red chilli powder and salt.
Add the boiled potatoes and fry them till golden crust forms on surface.
Keep it aside.Heat ghee in a heavy bottomed pan.
Add cinnamon stick, garlic, onions and saute until the onions soften.Once the onions soften, add the garam masala powder, the ground hariyali spinach and mint base and the roasted potatoes.
Add a tablespoon of cream.
Simmer the Hariyali Dum Aloo Recipe for 3 to 4 minutes and turn off the heat.
Transfer the dum aloo to a serving bowl and serve hot.Serve Hariyali Dum Aloo with Jeera Rice, Peshawari Naan and Boondi Raita Recipe Spiced With Black Salt to make it a complete meal.
Count of ingredients are 13 |
###Human:
generate a recipe for Vegetable Sizzler Recipe With Potato Tikki, Mint Rice & Corn and Spinach Sauce
###Assistant:
To begin making the Vegetable Sizzler Recipe, first get all the ingredients ready.Prepare the Potato Tikki and the Mint Rice according to the recipes in the links.
In the next steps we will make the Corn & Spinach Sauce.To make the corn and spinach sauce, heat butter in a heavy bottomed pan.
Add the garlic, along with the flour and saute for a couple of minutes.
Add the corn and spinach and saute until the spinach wilts down and softens.
Add the milk and salt to taste, to the mixture and keep stirring until the sauce thickens and you get a thick sauce.
Check the salt and adjust to suit your taste.Using an immersion blender/ hand blender, blend to make a coarse puree.
The corn and spinach sauce is now ready.
Keep this aside.The next step is to make the Stir Fried Vegetables.Heat butter in a wok, and add the vegetables into it.
Sprinkle salt and stir fry the vegetables until al dente.
You want the vegetables to be cooked just right.
Once done, keep the vegetables aside.The final step is to prepare the sizzler tray.Heat the 2 sizzler plates over an open flame till they are red hot.
You can also heat them in a preheated oven for about 30 minutes.
Once the plates are heated, place them on their respective wooden trays.Grease the plates with a little oil or butter, place a couple of cabbage leaves on the plate.
Place a few potato tikkis on one side, mint rice in the center and the stir fried vegetables on the other side.
Top it with the corn and spinach sauce and more butter and serve immediately along with the sizzling effect.
Tip: you can sprinkle some water on the plates to give it a sizzling effect as well.
Count of ingredients are 12 |
###Human:
generate a recipe for Tempura Chicken Wings With Barbecue Sauce Recipe
###Assistant:
To begin making the Tempura Chicken Wings With Barbecue Sauce Recipe we will first boil the chicken wings in a sauce pan with some water.
Boil the wings for about 20 minutes on medium flame until it's half done.
This par boiling method will help the wings to absorb less oil once you fry them.
Turn off the flame, strain the wings and pat dry them using a kitchen towel.
Transfer the chicken wings into a bowl, add cornflour and season it well with salt and pepper and coat them completely.Heat a kadai with oil on medium heat.Beat egg in another bowl, dip the coated chicken wings in this egg and coat them again with bread crumbs and carefully slide it into the kadai with hot oil.
Do the same for the rest and fry the wings until golden brown.Heat another sauce pan with oil on medium flame, add ginger and garlic and saute until it softens.
Add the barbecue sauce and chili vinegar and once it start to sizzle, toss in the fried tempura chicken wings and coat the sauce well with the wings and serve hot.
Serve the Tempura Chicken Wings With Barbecue Sauce along with some fresh salad and a cocktail by the side.
Count of ingredients are 10 |
###Human:
generate a recipe for Moong Dal Tikki Recipe
###Assistant:
To begin making Moong Dal Tikki Recipe, soak moong dal for a couple of hours.Boil some water in a saucepan and add moong dal.
Boil moong dal for about five minutes on medium heat.Drain water and wash dal with cold water.
This avoids the moong dal getting cooked any further.
Keep it aside.Take a grinder and add dal, green chillies, coriander and ginger.
Grind together to a coarse paste.Take a bowl, add grinded dal mixture, chopped onion, grated paneer, mashed peas, and mix everything well.Add corn flour, cumin powder, chaat masala, raw mango powder and salt to taste, mix well.
Make flat round tikkies.Heat oil in a non stick shallow fry pan, shallow fry them till golden on one side.
Flip and shallow fry on the otherServe Moong Dal Tikki Recipe along with Green Chutney and Khajur Imli Chutney and a cup of Masala Chai for your Monsoon evenings.
Count of ingredients are 14 |
###Human:
generate a recipe for Mughlai Zafrani Murg Recipe
###Assistant:
To begin making Mughlai Zafrani Murg Recipe, wash the chicken and pat them dry.In a small bowl, to the saffron strands, add a teaspoon of water and let it sit for about 5 minutes to soak.In a mixing bowl, whisk together lemon juice, cream and yogurt with a fork till combined.
Save a tablespoon of cream for garnishing finally.Also add cumin powder, coriander powder, chilli powder, salt and bay leaf to the bowl.Now add the chicken pieces to the yogurt and spices mixture, mix well with fingers such that all the chicken pieces are coated well.
Also add the soaked saffron with its water and give a mix.
You can save a few strands for garnish at the end.Keep the chicken to marinate in the freezer for at least 1-2 hours.After marination, transfer the marinated chicken to a big microwave safe deep bowl.Microwave for 10-15 minutes on high power or till the chicken is cooked.
Keep checking every minute after 5 minutes since the cooking in microwave completely depends on the power of the waves, which differ with every brand and model of the oven.Kadai MethodTransfer the marinated chicken in a non stick pan along with yogurt and heat on medium flame with the lid closed.Cook on low-medium heat till the chicken is done and cooked to tender.Once the chicken is cooked completely, transfer to a serving bowl, add the reserved fresh cream and saffron strands.
Garnish with coriander, sprinkle the garam masala and serve.Serve Mughlai Zafrani Murg Recipe with Saffron Pilaf Recipe (Kesar Pulao) or plain steamed rice and Awadhi Moong Dal Ki Goli Recipe for a complete meal.
Count of ingredients are 10 |
###Human:
generate a recipe for Mixed Vegetables Oats Idli Recipe
###Assistant:
To begin making the Mixed Vegetable Oats Idli, first of all heat a pan and dry roast the oats and semolina separately.Now coarsely ground the oats with the help of mixer grinder.
Now take a big bowl add the whisked yogurt in it, then add semolina and oats powder in it.Now add all chopped vegetables (except onion), salt, cumin powder in it.
Mix well.Now heat the oil in a pan and add mustard seeds.
When the seeds crackle, add the urad dal, cumin seeds, curry leaves, peanuts, onion and asafoetida in it and saute on a medium heat for few seconds.Now pour this tempering on idli batter and mix well.
Now cover this mixture and set aside for 15 to 30 minutes.
Meanwhile grease the idli moulds with minimal oil and boil the water in a steamer.After 15 to 30 minutes add baking soda and lemon juice in it and mix well.
Now put a 1 table spoon idli batter into each of the greased idli mould and steam in a steamer for about 13 to 15 minutes or until the idlis are cooked.Let them Cool and then demould them.
Serve hot.Serve Mixed Vegetables Oats Idli along with Keerai Sambar and Mysore Chutney for a healthy and filling breakfast.
Count of ingredients are 19 |
###Human:
generate a recipe for Gajar Methi Poriyal Recipe - Carrot Fenugreek Stir Fry
###Assistant:
To begin making the Gajar Methi Poriyal recipe, firstly wash the fenugreek leaves with clean water.
Drain the water fully and chop the fenugreek leaves roughly.
Keep it aside.Next, wash the carrots, peel them and grate it using a grater.
Keep it aside.Heat a heavy bottomed pan with required coconut oil.
Add cumin seeds, curry leaves, dry red chillies and saute them for about 30 seconds.After 30 seconds, add onions and cook them till they turn soft and translucent.
Once the onion turns translucent, add the roughly chopped fenugreek leaves and cook till they also become soft.After the leaves become soft, add grated carrots, turmeric powder, coriander powder and salt.
Mix and cook them for about a minute.
After a minute, add little water and cover the pan with a lid.
Cook the Gajar Methi Poriyal covered for 2 to 3 minutes or until the water evaporates completely.When the poriyal is cooked, switch off the gas and garnish it with coriander leaves.
Serve Gajar Methi Poriyal with Jeera Milagu Rasam/Keerai Sambar and Steamed Rice for your weekday lunch.
Count of ingredients are 11 |
###Human:
generate a recipe for Agathi Keerai Recipe
###Assistant:
To begin making the Agathi Keerai Recipe, we will first cook the Agathi Keerai and the Moong Dal.I am assuming the Moong Dal has been soaking for a couple of hours.
When we soak it, it will take less time to get cooked along with the greens.
Once soaked, drain the excess water from the dal.Place the chopped Agathi Keerai and the soaked Moong Dal into the pressure cooker.
Add 2 to 3 tablespoons of water, sprinkle some salt and cover the pressure cooker.
Place the weight on and pressure cook the greens and the lentils until you hear a couple of whistles.
Turn off the heat after the couple of whistles and allow the pressure to release naturally.
Once the pressure has released naturally, our next step is to season the Agathi Keerai.Heat oil in a pan, add the mustard seeds, cumin seeds, red chillies, curry leaves and asafoetida.
Allow them to crackle.Add the steamed Agathi keerai and moong dal, coconut, jaggery and salt to taste.
Stir gently to combine the ingredients for a couple of minutes.
Check the salt and spice levels and adjust to suit your taste.
Turn off the heat and transfer to a serving bowl and serve.Agathi Keerai can be served with Mixed Vegetable Sambar and Steamed Rice for a weekday lunch.
Count of ingredients are 10 |
###Human:
generate a recipe for Simple Lemon Tea Recipe
###Assistant:
To begin making Simple Lemon Tea Recipe, keep all the ingredients handy.In a carafe or saucepan, heat water on high heat with added lemon zest.Once the water comes to rolling boil, squeeze in lemon juice, demerara sugar and switch off heat.
Keep the container covered for a minute.Stir to dissolve any demerara sugar that is still left at the bottom.
Strain the tea, pour to tea cups and adorn it with a lemon slice/wedge to serve.
Serve Simple Lemon Tea Recipe with light snacks like Jwarichya Lahyancha Chivda Recipe or Crispy Oven Roasted Curried Chickpeas Recipe.
Count of ingredients are 4 |
###Human:
generate a recipe for Bengali Style Dimer Chop Recipe
###Assistant:
To begin making Bengali Style Dimer Chop Recipe, prepare the potato mixture first.
Clean the potatoes and pressure cook potatoes till done.
Or you can cook the potatoes in steamer as well.Once the potatoes are cooled a bit, peel and mash them into a smooth paste, in a hand mixer.In a kadai, dry roast the cumin powder and whole red chillies in a pan and grind them in fine powder.Now heat oil in a pan and add chopped onion.
When they become translucent add ginger paste, garlic paste, chopped green chilies and fry till raw smell goes off.Add turmeric powder.
Fry for few seconds.
Remove from heat.Now add this fried masala to the mashed potato.
Add the cumin-red chillie powder, garam masala powder.
Adjust salt.
Mix very well.Let the mixture cool completely.
Add the chopped coriander leaf and mix well.While frying the masala hard boil the eggs.
Let them cool.
Shell them and cut them in halves lengthwise.*To make devilled eggsIn a medium sized bowl beat 2 eggs.
Add cornflour, salt, black pepper powder and 3-4 tsp of water.
Make a smooth batter.Divide the potato mixture in 12 equal portions.Now cover the plane surface of the eggs with the potato mixture in the shape of a full egg.Take bread crumbs in one bowl, flour in another bowl.Coat the ‘Dimer Devil’ with flour.
Then dip in the egg wash and then finally coat them in bread crumbs.
If you feel that the ‘Devils’ are not coated well, then repeat the process with bread crumb.Rest the ‘Devils’ in a container in the refrigerator atleast for 30-45 minutes.Heat oil in a deep frying pan or kadai.
Slide the ‘Devils’ in hot oil (do not over crowd) and fry them till brown and crisp.Serve hot with salad, kasundi and tomato sauce.Serve Bengali Style Dimer Chop Recipe as a party starter with onion slices, Homemade Dijon Mustard Sauce Recipe, Tomato sauce.
Count of ingredients are 17 |
###Human:
generate a recipe for Traditional Anarsa Recipe With Curd (Apoopa)
###Assistant:
To begin making Traditional Anarsa Recipe With Curd (Apoopa), wash and soak the rice in water for 3 days.
Change the water every day.
On the 4th day, drain the rice and spread it on a colander.
After 2-3 hrs, grind this rice to a fine powder in a mixer.
(If grinding in a flour mill can allow the rice to dry completely, but if grinding at home in a food processor or grinder do not allow the rice to dry out completely, otherwise it may take long time for grinding).Sieve the rice powder through a fine mesh ( the one used for sieving all purpose flour)Now weigh this rice powder.
The castor sugar to be added has to be half the quantity of rice flour.
Reserve some 50 grams of this rice powder and add the castor sugar in the remaining rice powder and mix well.Add 1/2 tablespoon curd and 1 tablespoon ghee to it and knead the mixture.
Be careful while adding curd as addition of more curd will make the sugar in the mixture to melt and the mixture will become sticky.
Keep the dough covered for 1 day or so.
Next day take a plate or plastic sheet and sprinkle poppy seeds on it.Now apply ghee to your palm to avoid dough sticking, pinch out a small portion from the dough and make small lemon size ball from it and press it lightly on the poppy seeds.
Flatten the dough into a roundel.In case if the dough ball holds its size but becomes too hard after frying, it means we have to add little caster sugar to the dough.Heat enough ghee in a deep frying pan.
Keep the medium flame throughout frying process.Fry the Anarsa in the ghee with the Poppy seeds side up.
Keep on splashing ghee over the upper side of the Anarsa with the ladle without disturbing the Anarsa.
Fry till the Anarsa is golden brown.
The poppy seeds side of the Anarsa will have a sort of mesh on it once it is fried.
Be careful with the ghee temperature here.
Heat it on a medium flame or else the Anarsa will break.Remove the Anarsa and drain the ghee.
To drain the ghee keep the Anarsa in a vertical position.
Similarly shallow fry rest of the Anarsa , keep on adding ghee after frying 2-3 Anarsa in the frying pan.
Cool down all the Anarsa till they become crisp.
Store it in an airtight container.
Serve Traditional Anarsa Recipe With Curd as a diwali treat along with Kesar Shrikhand Recipe and Beetroot & Spinach Nimki Recipe (Namak Para).
Count of ingredients are 5 |
###Human:
generate a recipe for Bengali Steam Doi Recipe
###Assistant:
To begin with Bhapa Doi, firstly in a large pan whisk hung curd and condensed milk together with an electric hand blender till it is smooth and creamy.Add milk slowly and whisk again till you see the froth appearing.Add cardamom powder and handful of raisins and give it a quick stir again.Preheat the oven at 180 degree C and meanwhile, take 6 ramekins or earthen ware or any oven safe bowl in which you want to bake the curd.
You can also bake it in a large baking tray and later cut into pieces.Pour in the curd mix into the ramekins till the rim.In a baking tray or a drip tray of the oven, place the filled ramekins and pour water in the tray till the ramekins are half immersed.Place the tray in the oven and bake for 40-45 mins or till the toothpick inserted comes out clean.
The baking tie may vary from oven to oven.Take out the tray and let it cool.
Once the ramekins are cool completely, garnish with chopped pistachios, strawberries or any fruit or nuts.Refrigerate the Bhapa Doi for minimum 2 hours before use and serve it chilled.Serve Bhapa Doi to your friends and family during Holi with some snacks like Baked Paneer Bread Pakora and Jhure-Jhure Aloo Bhaja.
Count of ingredients are 7 |
###Human:
generate a recipe for Stuffed Butter Recipe - Stuffed Spice Gravy
###Assistant:
To begin making the Bharwa Karela Makhani Recipe, wash the karela well, and very lightly peel of the skin, allow the green of the karela to be there, as its important for health.Cut the karela into three pieces, horizontally.
Gently scoop out the flesh and seeds from inside the karela, in a way that you should be left with hollow cylinders of the karela pieces.
In a pressure cooker, add the karela pieces and two tablespoons of water and pressure cook for one whistle.
Turn off the heat and allow the pressure to release naturally.
Drain the water if any and transfer the karela into a bowl and set aside.
*For the Bharwa Karela StuffingIn a mixing bowl, combine the grated paneer, mashed potatoes, salt and pepper, chopped coriander and mint leaves.
Mix well.
Stuff Karela Stuffing mixture generously into the karela cylinders.
Heat a pan with oil on medium flame, place the Bharwa Karela in it and cook until slightly roasted turning them around from time to time.
This will take about 5-7 minutes.
Once the Bharwa Karela have got a nice brown colour, turn off thee flame and set aside.
*For the Bharwa Karela Makhani gravyIn a saucepan heat oil on medium flame, add the chopped ginger garlic and saute for a couple of minutes.
Next add in the onions and saute till they turn into a light brown colour.
This will take about 6-8 minutes.
Once the onion-ginger-garlic is well cooked, add in the green chilies and tomato puree, cover and cook for 5 minutes.
After 5 minutes, open the lid and add in all the dry masalas- red chilli powder, coriander powder, jeera powder, garam masala powder, sugar and salt.
Bring the Bharwa Karela Makhani gravy to a single boil.
Turn down the flame, mix in the cream.
Once the cream is well combined, turn off the flame.
In a serving plate arrange the Bharwa Karela and then pour the Makhani gravy over it.
Serve the Bharwa Karela Makhani hot.Serve Bharwa Karela Makhani Recipe along with Ragi Tawa Paratha, Beetroot Raita Recipe, Kala Chana Salad Recipe With Carrots, Cucumber & Tomatoes for a simple Diabetic Friendly meal.
Count of ingredients are 18 |
###Human:
generate a recipe for Khakhra Pizza Recipe With Cheese Spread & Roasted Vegetables
###Assistant:
To begin making the Khakhra Pizza Recipe (Whole Wheat Crisp Flatbread Pizza), you can either make your khakra at home or buy the store bought ones.
Here is the recipe to make the homemade khakhra recipeHeat the butter in a broad skillet pan, add capsicum and saute for a few minutes until softened.
Add the blanched and chopped tomatoes, corn and italian seasoning and cook until the corn gets well coated with the capsicum and seasoning.
Stir in the basil leaves and turn off the heat.The final step is to make the Khakhra pizza.Place a khakhra on a serving plate, spread a large tablespoon of Britannias Peppy Pizza Cheese Spread which adds a great taste and flavor to the pizza,Once spread, sprinkle the corn topping over the khakhra and voila the pizza is ready to be served.
Serve the Khakhra Pizza as a tea time snack or as a quick after school snack for kids or serve it as a snack along with Masala Chai/Espresso Coffee.
Count of ingredients are 8 |
###Human:
generate a recipe for Gluten Free Rajgira Barfi Recipe
###Assistant:
To begin making the Gluten Free Rajgira Burfi Recipe, dry roast the rajgira/amaranth flour in a heavy bottomed pan till the color changes to a light golden brown.
Remove from the flame and set aside.Grease a flat plate with ghee and keep aside.Roast the halved cashewnuts in a little ghee until crisp and golden brown.
Take care to do it on low heat to roast it evenly.Next combine the jaggery and 1/4 cup water in a heavy bottomed pan and place over low heat.
(the amount of water should be just enough to soak the jaggery or sugar).
Make a syrup of half thread consistency.To the jaggery syrup, add the roasted flour and powdered cardamom and mix well.Keep stirring continuously.
Add the melted ghee little at a time while stirring the mixture.
(if you find that the mixture is sticking to the pan, add more ghee than mentioned in the recipe)When the Rajgira Burfi mixture starts leaving the sides and bottom of the pan, turn off the heat.
Pour this mixture immediately on to the greased tray and spread it evenly for it to set.Sprinkle the roasted cashewnuts on top and press gently while the Rajgira Burfi mixture is still hot.Allow the Rajgira Burfi to cool and then cut into desired sizes and shapes.
Store the Rajgira Burfi in an airtight box for a week.Serve Gluten-Free Rajgira Burfi for Diwali, Raksha Bandhan or any other special occasion in the family.
Serve Gluten Free Rajgira Burfi Recipe after your everyday meal of Palak Dal, Bharwa Bhindi, Phulka and Lauki Raita.
Count of ingredients are 5 |
###Human:
generate a recipe for Gobi Ke Kofte Recipe (Cauliflower Fritters In Spicy Gravy)
###Assistant:
To begin making the Gobi Ke Kofte recipe, firstly we will begin with preparing the koftas.Mix all the ingredients mentioned under ‘for koftas’ in a mixing bowl.
Mix them properly.
Add a little water to bring the mixture together.Once it is done, make round shaped pakoras out of it and deep fry them in a deep frying pan.When they turn brown from both the sides, take them out to on a kitchen towel to absorb the extra oil.
Follow the same process for the remaining mixture and keep them aside.Heat oil in a heavy bottomed pan and add cloves, badi elaichi, tej patta and dal chini.After a minute add the ginger garlic paste and cook it tell the raw smell goes from the mixture.Once it is done add the onion paste and let it cook for 5 to 8 minutes.After 5 to 8 minutes, add red chilli powder, turmeric powder, coriander powder and the required salt.
Let it cook for 5 minutes.After 5 minutes, bring the flame to low and add the curd.Mix well and add the required amount of water.
Mix well and let it cook till the gravy gets a little thick.Once it is done, add the fried kofta and let it cook for 2 to 3 minutes more.After 2 to 3 minutes, switch off the stove and garnish it with chopped coriander leaves.
Count of ingredients are 16 |
###Human:
generate a recipe for Shahi Vegetable Pulao Recipe
###Assistant:
To begin making the Shahi Vegetable Pulao, first prep the ingredients, wash the Kohinoor Authentic Basmati rice and soak it for 30 minutes and get all the other remaining measured and kept ready.Soak the saffron in the warm milk for about 10 minutes and keep aside.In a large saucepan, heat ghee over medium heat.
Add the cumin seeds, cinnamon, cloves, cardamom and green chilies.
Sauté for a few seconds until you can smell the aromas of the spices coming through.Next add the washed Kohinoor Authentic Basmati rice, along with the salt, saffron milk and 2 cups of water.Turn the heat to high and allow the rice to come to a brisk boil.
Once it comes to a brisk boil, turn the heat to low, cover the pan and allow the rice to cook until all the water is absorbed.Once the water is absorbed, turn off the heat and allow the rice to rest for 10 minutes before you can stir in the roasted vegetables and dry fruits.While the rice is cooking, you can proceed to roast the vegetables in a kadai.Heat a teaspoon of ghee on medium heat in a kadai.
Add the carrots and cauliflower, sprinkle some salt and roast until the vegetables are just about tender.
Turn off the heat.In another pan or skillet, heat a teaspoon of ghee and roast the cashewnuts until golden brown.
Once golden and crisp, add the raisins and allow it to roast for a few seconds until it puff up and turn off the heat.Once the Shahi Pulao is cooked and rested, open and add the mint leaves, roasted vegetables and nuts.
Gently stir and fluff up the rice and transfer to a serving bowl.Serve the Shahi Vegetable Pulao along with Burani Raita and Chaman Qaliya which is a creamy cottage cheese curry.
Count of ingredients are 14 |
###Human:
generate a recipe for Chow Chow And Beans Poriyal Recipe
###Assistant:
To begin making the Chow Chow and Beans Poriyal Recipe, pressure cook the chow chow and green beans with water and salt for about 2 whistle.Allow the pressure to release naturally, drain all the water aside and keep it.Heat a saucepan with oil, add in the mustard seeds, cumin seeds and allow it to crackle.Once it crackles, add both the dals and also a sprig of curry leaves.
Leave it for few seconds.Add onions and saute until it softens.
Add your cooked vegetables and sprinkle little salt, turmeric powder and give it a toss.At the end, add grated coconut, switch off the heat and serve it hot.Serve the Chow Chow and Beans Poriyal Recipe along with Pineapple Rasam Recipe, Steamed Rice and Papad to enjoy your everyday meal.
Count of ingredients are 12 |
###Human:
generate a recipe for Kuthiraivali Upma Kozhukattai Recipe (Barnyard Millet Steamed Dumplings)
###Assistant:
To begin making the Kuthiraivali Upma Kozhukattai Recipe, we will first cook the barnyard millet (Kuthiraivali) into an upma like consistency.Heat oil in a heavy bottomed pan; add the mustard seeds, urad dal and allow them to crackle.
Allow the urad dal to get roasted and lightly browned.Stir in the curry leaves, ginger, green chillies, asafoetida and the barnyard millet (Kuthiraivali).
Stir fry for about 3-4 minutes until lightly roasted.Stir in the coconut and about 1 cup of water and salt to taste.Stir the mixture continuously and allow the mixture to come to a boil.
Once the upma mixture comes to a boil, turn the heat to low, cover the pan.The mixture will begin to thicken in about 10 minutes and leave the sides of the pan.
Make sure to keep stirring to avoid lump formation.
Once cooked, turn off the heat and spread the mixture on a plate and allow it to cool.Prepare a steamer filled with water and with steamer plates or idli plates greased with a little oil.
Divide the cooled rice upma mixture into 20 portions and shape them into oval dumplings.While making the dumplings, keep a small bowl by the side with a little oil.
Rub our hands with a little oil before you make each dumpling, this will prevent the Upma Kozhukattai from sticking to the palm of your hands.Arrange the Upma Kozhukattai in the steamer plates and place into the steamer.
Steam for about 10 minutes on high heat.
Turn off heat, remove the plates from the steamer and allow it to rest for a few minutes before you can serve them.Serve the Kuthiraivali Upma Kozhukattai Recipe along with Puli Ingi for breakfast or a light dinner.
Count of ingredients are 9 |
###Human:
generate a recipe for Ellu Sadam Recipe - South Indian Style Til Pulao Recipe
###Assistant:
To begin making Ellu Sadam Recipe, wash and soak the basmati rice in enough water for 20 minutes.Dry roast the sesame seeds and dried red chilies on low heat in a pan, until the sesames splutter and turn brown.
Turn off the heat and let them cool.
Once the sesame seeds are cool, grind it into a coarse powder using a mixer and keep aside.Heat 2 tablespoons of ghee in a wide pan, add the mustard seeds and split urad dal, let it crackle.
Add the curry leaves and let it splutter.
Next, add the ground sesame red chilli mix, grated coconut and mix well.
Cook till the coconut gets a good golden texture.Now, drain the water from the rice and add it to the pan, saute for a minute until the rice is coated with the ghee and ellu masalas.Add 2 cups of water and let the Ellu Sadam cook till 3/4th with the lid closed.
This will take around 15 minutes.In the meantime, heat a tablespoon of ghee in a small tadka pan, add in the cashew and peanuts, roast till it turns golden brown.Switch off the heat of the tadka pan.Once, the Ellu Sadam is cooked to 3/4th, add this prepared cashew, peanut mixture to the Ellu Sadam Recipe pan.Cover the Ellu Sadam Recipe with a foil, and seal it with the lid tightly over it.
Let the sadam cook for 5-7 minutes.Once done, switch off the heat, fluff up the Ellu Sadam/ Til Pulao using a fork gently.
Serve the Ellu Sadam Recipe - Til Pulao along with Mirchi Ka Salan and Tomato Onion Cucumber Raita for a delicious weeknight dinner.
Count of ingredients are 11 |
###Human:
generate a recipe for Sun Dried Raw Mango Raita Recipe-Ambula Rai
###Assistant:
To begin making the Sun Dried Raw Mango Raita recipe, soak the dry mango pieces (ambula) in water for minimum 1-2 hours in a bowl and keep aside.Put 2 tablespoon of mustard seeds with green chilies in a blender jar and make a smooth paste.
Add the mustard green chilli paste to a big bowl and add curd, sugar, salt, grated coconut and mix well to combine..Next, add the soaked dry mango pieces (ambula).
Mix well again.Now heat mustard oil in a pan.
Add in mustard seeds, curry leaves and red chilies and allow to splutter.Once done turn of heat and pour this tempering on the dry mango mixture.
Cover and leave for 1-2 hours so that all the flavours infuse well together.
Serve Sun Dried Raw Mango Raita along with Steamed Rice, Kumror/Kaddu Posto and Elai Vadam for a weekday meal.
Count of ingredients are 10 |
###Human:
generate a recipe for Kerala Style Chakka Chased Ari Payasam Recipe - Jagapriyat Brown Rice Kahir
###Assistant:
To begin making the Kerala Style Chakka varattiyathu Ari Payasam Recipe, we will first boil the jackfruit.
Boil the chopped jackfruit with 1/2 cup water in a saucepan over medium heat.Leave it on medium-low heat for about 20 minutes, till the jackfruit become soft and turns pulpy.
Switch off the flame, and allow it to cool down.
Transfer this into a a mixer-jar and grind it into a smooth paste.Heat a saucepan, add in the brown rice, milk, jackfruit puree, and 1 cup water, cardamom pod and allow it to boil on medium-low heat.You can keep stirring till the milk thickens and rice is boiled.
This is a slow process that will take sometime.
the brown rice that needs to be fully cooked.
Check the Chakka varattiyathu Ari Payasam after 25 - 30 minutes to see if its done.
If ts cooked, switch off the heat and serve.Serve the Kerala Style Chakka varattiyathu Ari Payasam Recipe after a nice Kerala meal like Kerala Avial Recipe and Kerala Style Egg Roast Curry and Malabari Parotta .
Count of ingredients are 6 |
###Human:
generate a recipe for Bengali Style Kosha Mangsho Recipe- Spicy Mutton Curry
###Assistant:
To begin making the Kosha Mangsho recipe, heat mustard oil in a pressure cooker, add cumin seeds and allow it to sputter.Then add cardamom, cloves and cinnamon along with onions and saute till the onions turn soft.Next add ginger garlic paste and sauté till the raw smell goes.Add red chilli powder, salt and turmeric powder and mix well.Add the mutton pieces and stir well with the masalas.
Next add the curd and gently mix.Now add 1 cup water and close the lid.
Pressure cook for 10 minutes or 4 whistles.Check whether the mutton is cooked and soft.
Pressure cook for some more time if not.Remove the lid of the cooker and cook the gravy in a low flame while stirring for about 5 minutes till most of the water has evaporated and you get a nice thick gravy.Transfer the gravy to a bowl, and garnish with coriander leaves and cumin seeds.Serve Kosha Mangsho with Bengali Luchi for a perfect weekend lunch or dinner.
Count of ingredients are 13 |
###Human:
generate a recipe for Chana Pulao Recipe - Spicy Chickpea Pulao
###Assistant:
To begin making the Chana Pulao Recipe, rinse and soak the chickpeas/chole overnight or for 8 to 9 hours in enough water.Drain them well and then add to the pressure cooker with the water.Add about 1/2 teaspoon of salt and pressure cook fit till the cooker releases 8-9 whistles or till the chickpeas are tender and cooked well.Drain the cooked chickpeas/chole and keep them aside.
Rinse the rice very well in water till the water runs clear of starch.Then soak the rice in enough water for 30 mins.
Strain and keep it aside.Make a smooth paste of the ingredients, mentioned under “For paste" including ginger, garlic and green chilliin a grinder with a very little water.
Once done, keep this also aside.Heat oil in a wide pan and add sliced onions.
Fry them till they change their colour to golden brown.Soak saffron in a little lukewarm milk and keep it aside.The next step is to prepare the biryani.
In a pressure cooker heat oil and add all the whole spices which include caraway seeds, cardamoms, mace, cinnamon, cloves and bay leaf.Saute the whole garam masala or whole spices for some seconds till fragrant, and then add sliced onions from 1 onion.Saute the onions until it turns golden brown.
Add the ginger-garlic-chilli paste and saute till the raw aroma of the ginger-garlic goes away.
Add the chopped tomatoes, red bell pepper and saute for two minutes.Next, add the turmeric powder, red chilli powder and garam masala powder.
Add the kasuri methi and saute the tomatoes for a minute or so and then add the drained cooked chickpeas.
Mix well and saute the entire mixture for about 7-10 minutes and let the chickpeas soak in the masala.Add the basmati rice, curd, half of the fresh herbs, saffron threads soaked in milk and again mix everything well.Once it is done, add 1.75 cups of water.
Season with salt and pressure cook for 1 whistle.
Don't open the cooker.Once the pressure settles down on its own, then open the lid of the cooker and gently mix the rice.Garnish with coriander leaves and mint leaves, dry fruits and pomegranate arils.Leave it covered for 15 mins, before opening the foil and fluffing the rice prior to serving.Serve Chana Pulao along with Burani Raita, Pomegranate Raita or any raita of your choice and a roasted papad for your everyday meals.
Count of ingredients are 28 |
###Human:
generate a recipe for Orange Marmalade Tea Cake Recipe
###Assistant:
To begin with Orange Marmalade Tea Cake, preheat the oven to 180 degree celcius.
Prepare two 5 inch round pan or one 9 inch round pan or one 9 inch loaf pan.Sieve the flours, baking powder, baking soda and salt in a mixing bowl.
Set it aside.In another mixing bowl, beat the eggs till fluffy.
Add in the sugar, oil, marmalade, orange extract and whisk till blended properly.Fold in the dry ingredients with the wet, alternating with the addition of buttermilk.Pour the batter in the prepared pan and bake for about 30-35 minutes or till a cake tester comes out clean (time will vary depending on the oven and size of pan).Carefully invert the cakes after 5 minutes onto a cooling rack and cool.
(Run a knife around the edges of the pan to loosen the cake from the sides).Drizzle the Marmalade over the cakes when it is warm and not hot.Serve Orange Marmalade Tea Cake with a hot cup of coffee or Masala chai.
Count of ingredients are 13 |
###Human:
generate a recipe for Parsi Mawa Cake Recipe (Tea Time Cake Flavored with Cardamom & Pistachios)
###Assistant:
To begin making the Parsi mama cake, first and foremost, set the oven to preheat at 180 degrees C.
Then, grease and adequately dust a 7" pan and set it aside for later use.Next, sieve together the all purpose flour, baking powder, salt, cardamom powder into a bowl and set aside.In another mixing bowl, using a electric hand blender, whisk together crumbled mawa, butter and sugar for 4 to 5 minutes till the mixture is creamy, pale, light and fluffy.To this mixture, add one egg at a time and whisk till well combined and smooth.The next step is to add 1/3rd of the flour mixture and 1/3rd of the milk, alternatively and mix well between additions.Repeat with remaining flour and milk until you get a smooth, pourable mixture.Pour the batter into the prepared pan and even out the top.
Sprinkle the almond and pistachio flakes around the surface.
You can also sprinkle some additional cardamom powder for added flavour.Place the tin in the preheated oven to bake for an hour or till a skewer inserted in the center of the cake comes out clean.Remove the cake from the oven, allow it to cool and serve it at a tea party along with crunchy Pan Fried Onion Pakoras, Non-Fried Corn & Cheese Bites and Masala Chai.
Count of ingredients are 11 |
###Human:
generate a recipe for Carrot Cauliflower Peas Sabzi Recipe - Gajar Gobi Matar Sabzi
###Assistant:
To begin making Carrot Cauliflower Peas Sabzi Recipe first Prep all the required ingredients.Heat coconut oil in a pan and once the oil is hot add in all the whole spices, ajwain seeds, bay leaves, cinnamon sticks and saute till the whole spices release a nice aroma.Add in the carrots, cauliflower florets and green peas.
Saute for a minute.Season with salt and sprinkle some water in the pan and stir.Cover and cook till the Gajar and Gobi are almost cooked and until all the flavours are incorporated into the Carrot Cauliflower Peas Sabzi Recipe.
Finally once done, stir in the black pepper powder and toss well to combine.
Once done, check the taste of the Gajar Gobi Matar Sabzi and adjust salt accordingly.Serve this delicately flavoured Carrot Cauliflower Peas Sabzi Recipe with Lahsuni Palak Dal, Ragi Wheat Phulka and Methi Raita Flavoured With Garlic for a nice comforting diabetic meal.
Count of ingredients are 9 |
###Human:
generate a recipe for Taco Chaat Recipe
###Assistant:
To begin making the Taco Chaat recipe, in a large mixing bowl take the chopped potatoes, onion, tomatoes, pomegranate seeds, chopped green grapes, chopped cilantro, green chilies and sweetcorn.Toss them and dress with some chaat masala and red chilli powder.Add all three chutneys according to your taste in the mixture and mix them well.Add sev, spicy boondi and crushed Cheetos in mixture and toss them again.Adjust spices and chutneys according to your taste.To assemble, scoop the mixture filling into each taco shell, then add about 1 tablespoon curd on top.Follow up with little drops of green chutney, garlic chutney and tamarind chutney according to your taste.Sprinkle some chopped cilantro and crushed Cheetos, sev and boondi.
Sprinkle some chaat masala and red chilli powder.
Serve them immediately.Serve Taco Chaat along with Sev Puri and Paneer Stuffed Millet Patties for your house parties or serve it to your sudden guests.
Count of ingredients are 18 |
###Human:
generate a recipe for Gooseberry Juice Recipe - Whole Gooseberry Juice
###Assistant:
To begin making Nellikai Rasam, into the pressure cooker, add the whole alma/ nellikai along with 1/2 cup of water, turmeric powder and salt.
Pressure cook for 5 to 6 whistles and turn off the heat.
Allow the pressure to release naturally.Cook the toor dal in a pressure cooker along with 1 cup of water for 4 whistles and turn off the heat.
Allow the pressure to release naturally.
Once done, open the cooker and mash the dal well.
Heat ghee in a large saucepan over medium heat; add the mustard seeds and allow it to crackle.
Add the asafoetida ginger, garlic, and curry leaves and saute for a few seconds.Add the green chillies, tomato puree, tamarind water, cooked alma, cooked toor dal, coriander powder, red chilli powder, turmeric powder, salt and sugar to taste.Add 1 cup of water and bring the rasam to a brisk boil for 4 to 5 minutes until you notice that it is frothing around the edges.
Once boiled enough, check the taste of the Nellikai Rasam and adjust the salt and spices accordingly.Turn off the heat and transfer the Nellikai Rasam to a serving bowl and serve hot.Serve Nellikai Rasam along with Steamed Rice and Elai Vadam, Kovakkai Poriyal Recipe and Spiced Buttermilk for a weekday lunch.
Count of ingredients are 18 |
###Human:
generate a recipe for Fish Tandoori Recipe
###Assistant:
To begin making the Fish Tandoori recipe, keep the head and tail on and remove the fins and insides of the fish.Make as many horizontal slits as possible to the fish on both the sides for marinade to go deep inside.
Wash it really well and apply salt on both the sides .Keep for about 10 minutes.
In a bowl, mix together all the marination ingredients together really well including curd, onions, green chiliies, tandoori masala, ginger garlic paste, red chilli powder, garam masala powder, cumin powder, coriander leaves, salt and apply it to the fish on both the sides, pressing the mixture inside the slits really well .Keep it covered for about 40 to 50 minutes for marination.
The longer is better.Preheat you oven to 400 degree Fahrenheit.
Lightly brush the grill with oil and place the fish over the grill.Place your grill on the baking tray and bake for about 20 minutes.To check the fish whether baked well, insert a toothpick and check if it feel soft and light.
If it does, remove the stick out and serve hot.Serve Fish Tandoori Recipe as an appetiser or as a side dish with Posto Chicken and Steamed Rice for your weekday dinner.
Count of ingredients are 13 |
###Human:
generate a recipe for Puran Poli Recipe | Gujarati & Maharastrian | Sweet Spiced Stuffed Paratha With Jaggery
###Assistant:
To begin making the Gujarati Puran Poli Recipe, we will first make the dough.
Add whole wheat flour into a large bowl; add salt and combine it with little water at a time and knead until the dough gathers together to form a firm dough yet soft dough.
Add the 2 tablespoons of oil to coat the dough and knead for a couple of more minutes until smooth and firm.
Cover and let the dough sit in a cool place until we get the puran filling ready.
Divide the dough into 6 portions.Soak the dal for 15 to 20 minutes in water.Add the soaked dal with 1-1/4 cups of water (includes the soaked water) into the pressure cooker and pressure cook for 4 to 5 whisltes and turn off the heat.
Allow the pressure to release naturally.
Once the pressure releases, give the dal a quick mash.The next step is the make the puran filling.
Into a heavy bottomed pan, add the cooked dal, and jaggery.Keep stirring until the jaggery dissolves completely.Stir in the saffron, cardamom and nutmeg to the jaggery mixture until well combined to make the puran poli filling.
Add the besan at this point and mix it into the dal mixture and ensure it blends well without any lumps.Continue stirring the puran poli mixture until the dal mixture begins to thicken and leaves the sides of the pan.At this point turn off the heat and allow the puran poli mixture to cool completely.
Divide the dough and puran mixture into 6 portions.Keeping a little flour for dusting handy on a plate; roll out the puran poli dough into 3 inch diameter circles.Place a portion of the puran poli mixture into the center of the circle.Bring edges of the circle towards the center and fold over to cover the entire filling; making sure the edges are all sealed well by pinching them together if there is any opening.Flatten the stuffed dough; dust over a little flour and roll gently into a 4 to 6 inch diameter circle taking care not to put too much pressure as the puran can come out of the dough.Preheat a skillet on medium high; place the rolled puran poli onto the skillet to cook until golden brown on both sides.
At this point you can cook it along with ghee to make the puran poli crisp and delicious.
Or you can make a dry puran poli and serve it along with ghee.Repeat the above process for all the remaining dough and puran portions.Serve the Gujarati Puran Poli hot with ghee smeared on the top as it is or along with Undhiyu and Gujarati Kadhi to make a delicious meal.
Count of ingredients are 10 |
###Human:
generate a recipe for Ginger Garlic Tofu Curry Recipe
###Assistant:
To begin making Ginger Garlic Tofu curry, heat 1 tablespoon oil in a pan.
Add crushed ginger and garlic and cook it till it turns golden brown.Once it is done, add chopped spring onion whites, greens and chilies into the pan.
Stir it well.Add chopped carrot and mix it properly.
Add turmeric powder, tomato chili sauce and pepper powder.
make sure everything is mixed properly.Add soya sauce, vegetable stock and coconut milk and stir everything nicely.
Cover the pan and cook it for about 10 minutes.
Add tofu cubes and salt according to your taste.
Let it cook for about 10 minutes more.Add corn flour dissolved water and cook for another 2 minutes.
Switch off the heat and transfer it to a serving bowl.
Count of ingredients are 16 |
###Human:
generate a recipe for Muesli and Oats Waffle with Apricots Recipe
###Assistant:
We begin making the Muesli and Oats Waffle with Apricots Recipe by heating your waffle machine for about 10 minutes.Meanwhile mix in the batter for the waffle with all the ingredients mentioned above.
Mix well till it combines and becomes a thick batter.Pour a ladle on to your waffle machine and spread the batter evenly and do not over pour it.
You can sprinkle few muesli on top.
Close and cook till it cooks and becomes brown.Take the waffle out and then place it on a wire mesh.
Or you can serve it immediately.Serve the Muesli and Oats Waffle with Apricots Recipe topped up with some date syrup, apricots and apples for your morning breakfast.
Count of ingredients are 9 |
###Human:
generate a recipe for Prawns Biryani Recipe
###Assistant:
To begin making the Prawns Biryani recipe, firstly dry roast the ingredients mentioned under Biryani Masala like the ajwain seeds, fennel seeds, cinnamon, cardamom and cloves and grind them into a fine powder.Add oil in a wok/kadhai and saute the onions on medium heat till the onions are brownish and crispy.Soak basmati rice in water for about 30 minutes.In a mixing bowl, add cleaned and deveined prawns, turmeric powder, 1 tablespoon of biryani masala, red chilli powder, half lemon juice, 1/2 teaspoon of salt, 1/2 cup of chopped mint leaves, 1/2 of the fried onions and curd.Combine everything well with the prawns and set aside for about an hour.In a medium sized saucepan, add 5 cups of water, 1 tablespoon of biryani masala, cloves, cinnamon, bay leaves, 1/4 cup of mint leaves, 1 tablespoon of oil and remaining salt.Boil water over high flame.To the boiling water, add the soaked rice and cook on high flame for about 4 to 5 minutes.Do not overcook the rice.
Overcooking rice may make them mushy and rice might break.Drain the water from the rice immediately and set aside.Meanwhile, in another medium wide saucepan, spread the remaining half tablespoon of oil on the bottom of the panSpread the marinated prawns as the bottom layer of the pan.Add half of the remaining fried onions and spread them evenly above the prawns.
Sprinkle the mint leaves evenly.
Layer the rice over the prawn masalas and spread them evenly.Garnish with the leftover fried onions.
Dissolve a pinch of saffron in hot water and pour them on top of the layered rice.Cover the pot with the lid and cook the layered rice on high flame for about 10 minutes.
Do not open the lid while cooking.Reduce the flame and cook the biryani for about 20 minutes.Turn off the heat and remove the lid after 15 minutes of resting time.Combine the biryani well such that the masalas and rice is well combined .
Do not stir hard as rice might break.Garnish with cilantro and it is ready to be served.
Prepare this spicy Prawn Biryani and serve it with Tadka Raita, Tomato Onion Cucumber raita or any other raita of your choice for a perfect weekday lunch or dinner.
Count of ingredients are 18 |
###Human:
generate a recipe for Rye Breakfast Sandwich With Cucumber And Eggs Recipe
###Assistant:
To begin making the Rye Breakfast Sandwich With Cucumber And Eggs Recipe, first prepare the sandwich filling.In a small bowl, add the crumbled eggs and cream cheese.
Stir well to combine.To make the sandwich, take two slices of bread and butter them lightly.
Place a layer of thinly sliced cucumber on each slice.
Spoon the the egg mixture on the cucumber layer and spread evenly.Sprinkle some salt and pepper and close the sandwiched with the remaining slices of bread.Slice the sandwich through the middle either horizontally or diagonally and serveServe the Rye Breakfast Sandwich With Cucumber And Eggs for breakfast along with Muskmelon (Kharbuj) Juice.
It can also be packed your kids school lunch box.
Count of ingredients are 8 |
###Human:
generate a recipe for Enchiladas Stuffed With Beans and Tartare Dip Recipe
###Assistant:
To begin making the Bean and Tartare Dip Enchiladas first make the sauce.
Heat oil in a saucepan.Add half of the chopped onion, garlic and sauté for a few seconds.
Add the flour and sauté for a few seconds more.Add the crushed tomatoes and whisk so that lumps do not form.
Add little water if required to make a thick sauce.Add the cumin powder, chilli powder, oregano and salt.
Cook for 3 to 4 minutes.
Take off the heat and keep side till required.In a small bowl mix the leftover onion, chopped tomatoes, coriander, beans and Del Monte Tartare dip.
Pre-heat the oven to 200 degree Celsius.Lightly grease a 1L square or rectangle baking dish and spread a large ladleful of the sauce over the base.Warm the tortillas.Place about 2 tablespoon of the filling along the centre of each tortilla.
Roll tightly.
Place the tortillas snugly in the baking dish.Spread sauce over the rolled tortillas such that it covers the top.
Sprinkle the cheese on top of the sauce.Bake for about 15 minutes, till the cheese melts and the sauce bubbles.
Take out of the oven and serve Bean and Tartare Dip Enchiladas immediately.Serve Bean And Tartare Dip Enchiladas along with Baked Mexican Rice for a weekend night dinner.
Count of ingredients are 15 |
###Human:
generate a recipe for Banarasi Tomato Chart Recipe - Spicy Tomato Chaat
###Assistant:
To begin making the Banarasi Tamatar Chaat Recipe, keep all the ingredients ready.
In a kadai, heat oil on medium flame, add the onion, green chilli and ginger and saute for 3 to 4 minutes until the onions turn transparent.Once the onions are nice and soft, add the chopped tomatoes and give it a mix.Cover and continue to cook for about 5 minutes, until the tomatoes have softened and are completely mushy.Now that the onion-tomato mix has come together, add the mashed potatoes and mix it well until the mixture comes together.Season the onion-tomato-potato mixture with the dry masala - pav bhaji masala, garam masala, cumin powder, red chilli powder, chaat masala, black salt and salt.Give the Banarasi Tamatar Chaat a good stir, let it cook for another 2 minutes and turn off the heat.Add freshly squeezed lemon juice and garnish the Banarasi Tamatar Chaat with namak para, sev and coriander leaves.
Serve this Banarasi Tamatar Chaat Recipe along with Dahi Bhalla Papdi (Puri) Chaat Recipe and Chole Aloo Tikki Chaat Recipe (An Indian Street Food Snack) at your chaat party.
Count of ingredients are 17 |
###Human:
generate a recipe for Jowar Jo Dodo Recipe - Sindhi Sorghum Roti
###Assistant:
To begin making the Juvar Jo Dodo Recipe, we will first make the dough.
In a mixing bowl, combine the onion, methi leaves, coriander leaves, salt, green chilli, finely chopped and mix well.
To this, add the jowar flour and cooking oil and mix until well combined.
Use just enough water to make a stiff dough.
Add a few drops of oil and smoothen out the dough.
Cover and set aside.
Heat a tawa on medium high flame.
Divide the dough into equal portions.
Use a wet thin napkin or parchment paper greased with oil and grease your fingers with oil.
Take a dough ball and begin flattening it on the greased sheets or wet napkin, using your fingers and palms.
We are looking for approximately 4 inch diameter dodo, of medium thickness.
Carefully over turn the sheet or napkin on the tawa, in a way that the flattened dough is on the surface of the tawa and the sheet is over that.
Now carefully, remove the sheet, ensuring the dodo is placed without breaking.
Slather some ghee and cook on both sides on medium flame.We need it to cook in a way that we get lovely brown spots.
Repeat the same for the other portions of the dodo dough and cook in the same manner.
Serve the Juvar Jo Dodo hot on a platter.
Serve Jowar Jo Dodo along with Panchmel Dal Recipe, Bharva Baingan Masala Recipe ,Carrot Beet Amaranth Super Salad Recipe, Aam Ka Achaar Recipe for a simple weekday lunch.Serve Jowar Jo Dodo along with Sindhi Tridali Dal Recipe, and Aam Ka Achaar Recipe - North Indian Spicy Raw Mango Pickle for a simple weekday lunch.
Count of ingredients are 8 |
###Human:
generate a recipe for No Bake Eggless Dark Chocolate Fudge Recipe With Nuts
###Assistant:
To begin making the Eggless Dark Chocolate Fudge Recipe With Nuts, grease and dusk a square cake pan with butter and flour or line it with parchment paper.
In a heavy bottomed pan over medium heat add all the ingredients, keep half the nuts aside.
Stir well over medium heat until you notice the mixture leaves the sides of the pan.Once the mixture leaves it sides pour the mixture into the greased pan and spread it evenly.
Sprinkle and press the remaining nuts into the Eggless Dark Chocolate Fudge.
Once done, refrigerate the fudge for a couple of hours until set.Once the Eggless Dark Chocolate Fudge is set well, cut into squares and serve.
Serve the No Bake Eggless Dark Chocolate Fudge With Nuts as it is or along with an dessert for parties.
Count of ingredients are 6 |
###Human:
generate a recipe for Carrots Dill and Peanut Sadam - South Indian Style Stir Fried Rice
###Assistant:
To begin making the Carrots Dill and Peanut Sadam, in a pan, dry roast 3 tablespoons of peanuts, white til seeds, black til seeds, and red chilies until fragrant.
Once the nuts are toasted, turn off flame and set aside to cool.In a mixer jar, add coconut along with all the toasted peanuts and sesame seeds.
Grind to a coarse mixture.
In a kadai, heat oil on medium flame.
Add the remaining 3 tablespoons of peanuts, urad dal, chana dal, and fry till the peanuts are well roasted and the dal has turned golden brown on crisp.
Ensure you roast on low to medium heat.Once roasted, add the curry leaves, saute for a few seconds and add the onions, and saute until the onions soften.Once the onions soften, add the grated carrots and dill leaves, sprinkle some water and cover and cook for about 5 minutes until the carrot has softened.
Finally add in the ground peanut-til and coconut mixture, dill leaves and cooked white rice and give it a good stir.
Add salt to taste and cover the pan and simmer so the Carrots Dill and Peanut Sadam will absorb all the flavors.After about 3 to 4 minutes of simmering, turn off the heat and serve.Serve Carrots Dill and Peanut Sadam with Sweet & Spicy Coriander Tadka Raita and Elai Vadam for a simple and lovely weekday lunch.
Count of ingredients are 15 |
###Human:
generate a recipe for Fenugreek Paneer Bhurji Recipe in Creamy Gravy
###Assistant:
To begin making the Methi Paneer Bhurji Recipe in Creamy Gravy, first prep all the ingredients as per instructions and keep them ready for cooking.Make the homemade tomato puree and the homemade paneer.
Crumble the paneer and keep aside.
The next step is to make the gravy.
In a heavy bottomed pan, heat a teaspoon of oil on medium heat.
Add the onion, garlic and ginger and saute the onions until they are lightly browned and caramelized.Once the onions are caramelized, turn off the heat.
Allow it to cool a bit and grind in the small jar of the mixer grinder to make a smooth onion paste.Into the same heavy bottomed pan, add little oil and add the onion paste back turn the heat back to medium.
Add the turmeric powder, red chili powder and garam masala powder.
Saute for a few seconds in the onion paste mixture and then add the tomato puree.
Stir well to combine and bring the tomato mixture to a boil.You can optionally add a tablespoon of butter to give it a richer taste.
Add the salt and adjust the spices to suit your taste.
Stir in the cream, turn off the heat and keep the gravy mixture aside.The next step it to make the Paneer Bhurji.
Heat oil in a heavy bottomed pan, add the cumin seeds and allow it to crackle.
Once the seeds crackle, add the chopped onion, bell peppers, ginger, green chilies and saute until they are soft and cooked through.
Once done, add the tomatoes, turmeric powder, fenugreek leaves, kasuri methi and stir fry for 3 to 4 minutes until the methi leaves wilt down and soften.
Stir in the crumbled paneer, salt and chili powder and combine all the ingredients well.Once the paneer bhurji is done, add this to the spicy creamy tomato gravy.
Give the Paneer Bhurji Gravy a brisk boil and turn off the heat.
Check the salt and spices once again and adjust to suit your taste.Once done, stir in the chopped coriander leaves into the Methi Paneer Bhurji and serve warm.Serve the Methi Paneer Bhurji in Creamy Gravy along with Phulkas and a Summer Lettuce Salad for a wholesome weeknight dinner or even make it for parties when you have friends and family over.
Count of ingredients are 16 |
###Human:
generate a recipe for Manipuri Style Karotkhabi Kanghou Recipe - Bitter Gourd & Potato Stir Fry
###Assistant:
To begin making the Karotkhabi Kanghou Recipe, heat oil in a heavy bottomed pan.
Add cumin seeds, when it starts crackling add chopped onion.
Cook onion until soft and tender.Once the onions are soft and tender, add chopped green chilies, karela and potato.
Let it cook for about 2 to 3 minutes.After 2 to 3 minutes, add salt, turmeric powder and red chili powder.
Mix everything well.Switch the heat to medium, cover and let it cook till the vegetables are cooked properly.
Once it is done, switch off the heat.Serve Karotkhabi Kanghou along with Tomato Onion Sambar and Steamed Rice with a dollop of ghee for your everyday meal.
Count of ingredients are 9 |
###Human:
generate a recipe for Spinach And Soya Sub Sandwich Recipe
###Assistant:
To begin making the Spinach And Soya Sub Sandwich Recipe, first preheat your oven to 200 degrees Celsius.Line a baking sheet with foil and grease it with some oil and set aside till later use.Drain the excess water from the soy chunks and add the chunks and the spinach to a food processor.
Pulse couple of times or until they are crumbled.
Set this aside for later use too.In a mixing bowl add garlic, butter, parmesan cheese, feta cheese, bread crumbs, oregano with required salt and pepper.
Mix well using your hands and crumble the cheese.
Add spinach and soya chunks mixture and combine so everything is mixed well.Add the beaten egg and mix with a fork to combine.Roll the spinach soy mixture into about 20 small balls and arrange on the baking sheet.Place the sheet into the oven to bake the soya-balls for about 20 minutes, until fully cooked.
Remove from the oven and keep them aside.You can also alternatively use a Kuzhi Paniyaram pan and cook the spinach and soy balls in the pan until cooked through and browned.
You will have to add a little oil in the cavities of the pan and cook the soy meatballs.Next, slice the French bread rolls down the centre and open them, butter them and place them on the baking sheet.
Arrange 3 spinach balls on each roll half.
Top the sub sandwiches with the tomato sauce and 2 slices of mozzarella per sandwich.Place the other top cover of the bread, alongside with the other bread that has topping, so it gets grilled along with the other bread.Place the sheet into the oven and bake at 180 C for about 10 minutes until the cheese melts and the bread looks grilled and crisp.Remove from oven and close the sandwich with the top cover of the bread.
Serve Spinach And Soya Sub Sandwich along with Zucchini Salad With Thai Hot Chili Dressing for a weeknight dinner.
Count of ingredients are 15 |
###Human:
generate a recipe for Multigrain Pizza with Roasted Vegetables Recipe
###Assistant:
Method to Make the Pizza DoughTo begin making the Multigrain Pizza Dough Recipe, into the 3/4 cup of warm water, add in the honey to the water and stir well.In a bowl of the stand mixer or in a large bowl; add in the whole wheat flour, the oat flour, sesame seeds, instant dry yeast and some salt to taste.
Mix all the dry ingredients togetherNext slowly add in the warm water and the honey and knead until all the flour is combined.
Coat the dough with a tablespoon of olive oil.
Cover the dough and let it rest in a warm place until doubled in size, about 2 hours.
After about two hours, you can choose to place the dough in the refrigerator and store this risen dough for 3 to 4 days and make mini or large pizzas as and when required for your family.
Making a pizza with multi grains is healthy, quick and easy to bake too.I hope you liked the recipe of the Multigrain Pizza Dough and give it a try in your kitchen*Method to make the Multigrain Pizza with Roasted Vegetables To begin making the Multigrain Roasted Vegetable Pizza recipe, we will first preheat the oven to 220 C.
Make sure the oven is preheated for at least 20 minutes.
The intense heat helps bake the pizza perfectly While the oven is preheating; we will proceed to make the topping for the pizza.
Heat a tablespoon of olive oil in a wok, add in the bell peppers, zucchini and mushrooms.
Sprinkle some salt and stir fry on high heat until lightly softened.
Once done turn off the heat.Dust the pizza pans with flour and some cornmeal or semolina.
This will prevent the dough from sticking to your pizza pan.
I am sprinkling it with some sesame seeds as shown in the video recipe.Roll out the pizza dough such that it fits well into the pan or you could roll it out to suit the thickness you like.
You can roll the pizza thin or think based on your preference.
Place the rolled pizza onto the pan and we will pre-bake the crust for 5 to 7 minutes.Once pre baked, spread the sauce on the half baked dough.Next layer the pizza with the roasted vegetables and finally the cheese.Place the pizza back in the oven and bake until you notice the crust is beginning to brown and the cheese is bubbling.
About 7 to 10 minutes.Once baked, remove the pizza from the oven and allow it to rest for a couple of minutes before slicing and serving.
You can also optionally sprinkle some oregano or pizza seasoning and serve.Enjoy the Roasted Vegetable Pizza with Multigrain Crust with friends and family during parties or even for a weeknight dinner.Serve the Multigrain Pizza with Roasted Vegetables along with White Sauce Pasta, Garlic Bread and Lemon Custard Tart for your weekend dinner.
Count of ingredients are 15 |
###Human:
generate a recipe for Lebanese Fattoush Salad Recipe
###Assistant:
To start making Lebanese Fattoush Salad, first cut the pita bread into small wedges.
In a medium bowl, toss the pita wedges with a tablespoon of olive oil.
Season with salt and pepper as per taste.Heat the grill pan over medium heat.
Spread out the pita wedges on the grill pan and grill pita wedges till crisp on both sides.
Turn off the heat.
Remove from the pan and keep aside until required.In a salad bowl add the chopped green onions, lettuce, parsley, tomatoes, cucumber, radish, bell pepper.
Toss to combine.
Set aside while you prepare the dressing.To make the dressing, combine the remaining olive oil, grated garlic, lemon juice, red wine vinegar, thyme, chili powder in a bowl or jar with a tight fitting lid.
Shake the jar to combine the dressing ingredients or whisk until combined well.
Season with salt and pepper.Pour the dressing over the vegetables and gently toss the vegetables in the dressing.
Add the toasted pita wedges to the salad.
Sprinkle crumbled feta cheese over the salad.
Serve Lebanese Fattoush Salad along with Lebanese Style Mujaddara and Creme Caramel Flan for a complete weeknight dinner.
Count of ingredients are 17 |
###Human:
generate a recipe for Greek Yogurt Chocolate Mousse Recipe
###Assistant:
To begin making the Greek Yogurt Chocolate Mousse Recipe, in a mixing bowl, combine the Greek yogurt and powdered sugar, vanilla extract and whisk until smooth.
Allow it to chill in the refrigerator.
To make the ganacheHeat a sauce pan half filled with water and allow it to come to a brisk boil.
Cut the dark chocolate into small chunks and place them in a mixing bowl.
Add the cream into the chocolate.
Place the mixing bowl over the sauce pan to melt the chocolate.Stir well until all the chocolate melts and gets well combined to a smooth mixture.
This process of melting the chocolate is the double boiler method - it helps temper the chocolate on a medium heat.Mix the ganache vigorously, ensuring there are no lumps left.
You should have a smooth velvety ganache.
Now allow this ganache to cool down to room temperature.
Once the chocolate ganache has dropped to room temperature, gradually fold this into the chilled vanilla flavored Greek yogurt.
Make sure it is evenly mixed, with no streaks of the Greek yogurt or ganache visible.
Pipe this Greek Yogurt Chocolate Mousse into dessert glasses of your choice, be it shot glasses or martini glasses or even a deep serving dish.
Refrigerate the Greek Yogurt Chocolate Mousse for at least 3 to 4 hours and set it well.
Garnish with grated chocolate and some mint leaves and serve Greek Yogurt Chocolate Mousse Recipe chilled.Serve this Greek Yogurt Chocolate Mousse Recipe after a meal of Pizza Margherita Recipe, Homemade Tagliatelle Pasta with Capers and Bell peppers Recipe and Ice Tea Sangria Recipe.
Count of ingredients are 5 |
###Human:
generate a recipe for Chettinad Keerai Mandi Recipe With Amaranth Greens
###Assistant:
To begin making Chettinad Keerai Mandi Recipe, clean, wash and finely chop the amaranth leaves or any greens of your choice and keep aside.Collect one cup of mandi water by washing the raw rice and keep aside.Heat oil in a pan on medium flame, add the mustard seeds, urad dal and let it crackle.Add the dried red chillies and let it splutter.Add the shallots, green chilly and saute until the onions turn translucent.Add the amaranth greens, season with salt and saute until the greens wilts.Add the mandi water and simmer for 2 minutes.Now, add the coconut milk, bring it to a rolling boil and switch off the flame.Serve the Chettinad Keerai Mandi Recipe along with Steamed Rice, Paruppu Urundai Kuzhambu and Beans Poriyal to make it a complete Chettinad style lunch over the weekend.
Count of ingredients are 9 |
###Human:
generate a recipe for Mung Pani Recipe - Whole Green Mung Soup
###Assistant:
To begin making the Mung Pani Recipe, soak the beans for about 3 to 4 hours.
Next we will cook the mung lentils in one and a half cups of water until soft and mushy.
To cook it in the pressure cooker place the beans along with the water, cover the cooker, place the weight on and cook until you heat two to three whistles.After two to three whistles, turn the heat to low and simmer to cook for another 10 minutes.
After 10 minutes turn off the heat and allow the pressure to release naturally.Once the pressure is released, open the cooker and you will have a mushy well cooked mung beans.Our next step is to puree in a blender.
If you have a blender that can take in heat like the one I use - KitchenAid Blender, then go ahead and blend in to a smooth puree, along with 2 cups of water.
If not, allow the cooked dal to cool down and then puree it until smooth.Our next step is to season the Mung Pani.
To do this, heat ghee in a saucepan; add the cumin seeds and allow them to crackle for a few seconds.Stir in the pureed mung pani, asafoetida, black pepper and salt; allow the soup to boil for a couple of minutes.
Turn off the heat, check the salt and spice levels and adjust to suit your taste.Serve the Mung Pani Soup as an immunity builder at least 2 times a week or as a soup for winters.
Count of ingredients are 7 |
###Human:
generate a recipe for Succotash Recipe
###Assistant:
To start making Succotash, in a medium sauté pan, melt the butter over medium heat.
Add the minced garlic, sauté for a few seconds.
Next add onions, along with white part of spring onions and cook for 2 minutes or until they are translucent.Next, add the red bell pepper and sauté until the peppers are well roasted.
Once the peppers are roasted, add the corn kernels, red kidney beans, lima beans, salt and pepper and stir fry until all the ingredients are well combined and the beans have absorbed the flavors.You can additionally add herbs like basil, coriander or parsley to enhance the flavor of the Succotash Recipe.Serve Succotash as a salad or a side dish for dinner along with a side of Garlic Bread with Herb Butter.
Count of ingredients are 10 |
###Human:
generate a recipe for Eggless Boston Cream Cupcake Recipe - Vegan Option
###Assistant:
To prepare baking Eggless Boston Cream Cupcake, start by making a dry mix by sieving the flour, baking powder, soda and salt, to make sure all ingredients are mixed well.Cream together butter, sugar, oil and milk (20ml).
To make it vegan, add coconut milk instead of milk.Add the wet mixture of cream to the flour and other mixed dry ingredients.
Pour little by little and slowly fold till you have a lump-free mix.Pour the batter into Cupcake molds and bake in a Oven at 170 degrees Celsius for 8 minutes.Let the cupcakes cool completely on a wire rack before filling the custard and glazing.Now for the custard, just mix in the custard powder and milk and bring to a boil.
Let it cool completely.Meanwhile, in a double boiler, add dark chocolate compound with about a teaspoon of oil and a pinch of salt till the chocolate looks perfectly melted.
Make sure no water from the double boiler goes to the chocolate.Once the cupcakes have cooled, slice them into half or you can also core them and fill with the custard with the help of a piping bag.Let the custard stuffed cupcakes rest in the refrigerator for at least 30 minutes before proceeding to the next step.After half hour or more, glaze the cupcakes by dripping the chocolate we prepared and sprinkle some almonds, coarsely ground, and there the perfect Eggless Boston Cream Cupcake Recipe (With Vegan Option) is ready.Serve Eggless Boston Cream Cupcake Recipe (With Vegan Option) with Healthy Vegetable Fries Recipe or over a coffee mocha for an interesting evening.
Count of ingredients are 12 |
###Human:
generate a recipe for Chettinad Style Chickens Togayal Recipe (Horsegram Chutney)
###Assistant:
To begin making Chettinadu Style Kollu Thogayal, dry roast the kollu in low flame on a heavy bottomed pan for few minutes.
Switch off the flame once you get the aromas of the lentil.
Once roasted, let it cool.
Add the roasted kollu to pressure cooker along with enough water to cover the amount of kollu in the vessel.
Pressure cook for 3 whistles.
Once the pressure releases naturally, drain excess water into a bowl.
You can use this kollu water for making rasam or add it while grinding chutney.
Heat a heavy bottomed pan with oil, add Cumin seeds and whole black pepper seeds.
Once it splutters, add red chilli, garlic and onion on a medium flame.
Saute until the onion turns translucent.
Add tamarind to the mixture, switch off and allow it to cool.Once this mixture cools, add it to mixer along with cooked kollu and required amount of salt.
Add a little filtered kollu water and grind into coarse paste.In a tempering pan, heat one teaspoon oil and add mustard seeds and curry leaves to oil and allow them to crackle.
Once it stops crackling add it to the chutney and stir well.Serve Chettinadu Style Kollu Thogayal with hot rice and Homemade Ghee and Veppam Poo Rasam Recipe to make it a brilliant lunch for a busy day.
Count of ingredients are 11 |
###Human:
generate a recipe for Thecha Paniyaram Recipe
###Assistant:
To begin making Thecha Paniyaram Recipe we will first make the thecha.
Heat a teaspoon of oil in a small tadka pan, add the garlic, green chillies and saute till the garlic cloves turn golden in colour.Once done turn off the heat and add the coriander leaves to the pan.
Let the coriander leaves wilt with the heat of the pan.
Now, pound the roasted garlic, green chillies and coriander leaves along with almonds to a coarse mix using a mortar and pestle.
Keep aside.Take a big bowl, add the sour dosa batter, semolina, salt to taste and enough water.
Mix well to combine to make a thick flowing batter.
Add in the almond thecha that we prepared earlier and mix well.Now heat the paniyaram pan on medium heat, brush each cavity with oil and pour a little batter in each cavity of the paniyaram mould.Add a few drops of oil on the sides of each paniyaram and let the Thecha Paniyaram turn golden brown on its surface.
This will take around 5 minutes.Flip the Thecha Paniyaram over and let the other side also cook for another 5 minutes till golden brown on both sides.Once done transfer the Thecha Paniyaram into a serving plate and serve hot.
Serve the Thecha Paniyaram Recipe for breakfast or as a tea time snack with coconut chutney and South Indian Filter Coffee.
Count of ingredients are 9 |
###Human:
generate a recipe for Sweet Potato And Moong Sprouts Cutlet Recipe
###Assistant:
To begin making the Sweet Potato And Moong Sprouts Cutlet Recipe, wash, peel and cook sweet potato until soft.
Follow How to Cook Root Vegetables like Potatoes using a Pressure CookerIn a large mixing bowl, mash the boiled sweet potato and let it cool down.Cook sprouts with little water with a pinch of salt until tender.Drain the water from the sprouts and pat dry with kitchen towel to remove excess moisture.
Add this to the mixing bowl with mashed potato.Now add the remaining ingredients like the ground poha, coriander leaves, onions, mint leaves, green chillies, ginger, amchur powder, red chilli powder and salt to taste.
Mix until well combined.
Set this bowl aside for 20 to 30 minutes.
This helps enhance the flavour of the tikki.After half an hour shape the mixture into tikkis or cutlets and keep aside.Into a preheated pan add some oil and place the sweet Potato And Moong Sprouts Cutlet onto the pan.
Shallow fry on both sides till the sweet Potato And Moong Sprouts Cutlet are golden brown in colour.
Once done transfer the cutlets on to a plate with an oil absorbent paper to drain excess oil.To serve the Sweet Potato And Moong Sprouts Cutlet , place them on a bed of Purple cabbage with a sprinkle of chaat masala powder and a wedge of lemon.Serve Sweet Potato And Moong Sprouts Cutlet along with Dhaniya Pudina Chutney and Date Tamarind Chutney as an appetiser.
Count of ingredients are 15 |
###Human:
generate a recipe for Farfalle In Creamy Mushroom Sauce Recipe
###Assistant:
To begin making the Farfalle with creamy Mushroom sauce first cook pasta as per the package instructions.
Drain the pasta and keep it aside.Soak dried mushrooms in hot water and keep aside for 15 minutes.Drain the water (do not discard) and roughly chop the mushrooms.Heat oil in a wok or a heavy bottomed pan.
Add the chopped garlic and saute for a few seconds.Add the onion, mushrooms and saute for a minute.
Add the boiled pasta and stir.
Season with salt and pepper and adjust according to your taste.Add the reserved water from soaking the mushrooms and mix.
Add cream, stir once or twice and take it off the heat.
Garnish with herbs and cheese.Serve Farfalle In Creamy Mushroom Sauce along with Garlic Bread and Avocado Mint Soup for a weekend night dinner.
Count of ingredients are 9 |
###Human:
generate a recipe for Mangalore Bajji recipe - shot time
###Assistant:
To begin making Mangalore Bajji (Goli Baje), take a big bowl, add the sour curd and whisk it till you attain a creamy texture.To this add the chopped green chillies, coriander leaves, grated coconut and mix well.
Slowly add in the maida and mix well.
Add water little at a time till you get a thick pouring batter consistency.Add the baking soda, season with salt, mix well and leave it aside for an hour.To make the Mangalore Bajji (Goli Baje), heat oil in a wok.In the meanwhile, whisk the Mangalore Bajji batter.
Once the oil is hot, drop half a tablespoon amount of batter into the hot oil.
Let it cook and turn golden on one side.Flip over and cook the other side as well.
This will take 2 minutes.
Remove it in a kitchen towel and proceed to make the rest of the Gole Baje with the remaining batter.
Serve Mangalore Bajji (Goli Baje) along with Coriander Coconut Chutney and hot Filter Coffee for the evening snack or when you have guests at home.
Count of ingredients are 8 |
###Human:
generate a recipe for S'mores Cake Recipe
###Assistant:
To begin making S'mores Cake Recipe, prep up all the ingredients first.*For Graham Crackers:This is adapted from The Bakefeed Winter 2017 Issue.
You can use the store bought ones as well.
In a large bowl, beat butter, brown sugar, honey and molasses till combined well.In a another mixing bowl, add baking powder, whole wheat flour and all purpose flour and mix well.
You can sieve these dry ingredients as well, so that there are no lumps and the mixture is uniform.Add the dry ingredients gradually into the bowl of the butter- sugar mixture.
Once all the ingredients are incorporated and thoroughly mixed and forms a tight dough.Roll out the dough by dusting onto a parchment sheet to about 1/4 - 1/2 inch thickness and let it chill in the refrigerator for 30 minutes.
Preheat the oven to 180 degrees celsius.Cut the dough into small squares of 1.5 - 2 inches (This will make it baking evenly).Bake for about 10-12 minutes.
Once baked, let it cool on a cooling rack, you can crack the cookies on the cuts made before baking, so they form small squares.For Graham Cracker Cake:Blitz the graham crackers in a blender until it is into fine crumbs.In a large bowl, beat the cream and butter until light and fluffy.Add and beat one egg at a time with a hand whisk.Add milk to the mixture.
Sift the flour, graham cracker crumb and baking powder into the wet ingredients.Mix thoroughly until completely incorporated.Preheat the oven to 180 degrees celsius.
Grease and line the cake tins with parchment paper.Divide the batter equally into 3 baking tins.
I have used 3 inch cake tins.
Bake for 30-35 minutes or until done.
This time depends on your oven, cake dish used and the amount.
So, using a wooden skewer, check to see if completely baked.Once baked, the wooden skewer inserted in the middle with come out clean.
Let it cool on a cooling rack.For Marshmallow Fluff:To make the marshmallow fluff, clean the bowls using vinegar or lemon juice.
This will help remove all the bits of grease that might be on the surface of the bowl.Add One egg white, lemon juice / cream of tartar in the bowl, start beating it in a stand mixer or using a hand mixer.Whisk the eggs until soft peaks are formed.In a another bowl, add sugar and water.
Place this bowl on a pan with simmering water, let it cook until the sugar is completely dissolved.Add this sugar syrup a little at a time in the egg white fluff.Continue whisking until stiff peaks are formed.
Keep aside.For Dark Chocolate Ganache:Chop the dark chocolate into small pieces, add this pieces in a bowl.
Heat the cream and add the cream into the bowl with chocolate chunks.
Let it rest for 5-10 minutes.Using a spatula/whisk, mix the cream into the melted chocolate.
Let it chill in the refrigerator for 30 minutes or longer depending on the consistency needed for frosting.Assembling the cake:Trim the tops of the cake to make them flat and uniform in size.On a cake board, place a small dollop of ganache.Place the bottom layer of cake on the cake board, add a layer of dark chocolate ganache frosting on top of the cake layer.Place the second layer of cake on the frosting, repeat for all layers.Using the dark chocolate ganache do the crumb coat on the cake.Let it chill for 15-30 minutes, until the ganache is set slightly on the cake.Frost the cake.
Pipe the marshmallow fluff on the side of the cake as well as on the top of the cake.Using a kitchen torch, torch the marshmallow fluff to give it a toasty look and taste.Garnish the cake with some graham cracker crumbs.Serve S'mores Cake Recipe as a party dessert after a meal of Grilled Vegetarian Moussaka Recipe With Soy Granules or Healthy Black Bean Stuffed Burrito Recipe With Amaranth And Quinoa.
Count of ingredients are 15 |
###Human:
generate a recipe for Roz Gulkand Firni Recipe
###Assistant:
To begin making the Rose Gulkand Phirni Recipe, drain water from the soaked rice completely and grind rice in a mixer to a coarse paste.Dilute the paste with 1/4 cup of water and keep it ready.In a saucepan, bring the milk to boil.
Once the milk starts boiling, reduce the flame to low and add the ground rice paste.Cook stirring continuously on low or medium flame, until the milk thickens like a porridge and rice paste is fully cooked.
Keep on scraping the dried milk which gets collected on the sides of the pan, such that the cream of this milk-rice mixture adds a nice texture to the phirni.Once the rice is cooked completely and it is in a porridge consistency, add rest of the ingredients including condensed milk, dried rose petals, gulkand, sugar, rose water, cardamom powder, fennel powder, rose water and cook for a few more minutes until everything gets blended well.
Switch off flame and allow the phirni to cool.
You can refrigerate gulkand phirni for 3-4 hours or until well chilled.Serve Rose Gulkand Phirni Recipe with garnished nuts & dried rose petals for dessert.Serve Rose Gulkand Phirni after a delicious meal of Aloo Gobi Ki Sabzi, Ajwain Puri and Boondi Raita on a weekend for brunch or a meal.
Count of ingredients are 14 |
###Human:
generate a recipe for Andhra Style Pappu Urumindi Recipe
###Assistant:
To begin making the Andhra Style Pappu Urumindi Recipe, pressure cook the chana dal and urad dal in the pressure cooker with little salt, turmeric powder and cook for about 6 whistle.Cook until it becomes mushy and soft.
Switch off the heat and allow the pressure to release naturally.Dry roast the coriander seeds, cumin seeds, fenugreek seeds separately and grind it along with coconut and tamarind.
Add little water and grind it to a smooth paste.Open the pressure cooker and keep it back on the stove.
Add ground coconut paste and mix well.
Add salt to taste and keep stirring until it thickens.Pour the dal into a serving bowl.
Heat up a small tempering pan with oil, allow the mustard seeds and cumin seeds to crackle.
Add curry leaves and allow it to splutter.Serve the Andhra Style Pappu Urumindi Recipe along with Methi Matar Pulao, Andhra Style Corn Vada to pair it up with the dal to make it a complete meal.
Count of ingredients are 13 |
###Human:
generate a recipe for Banana Stem Poriyal Recipe With Curry Powder
###Assistant:
To begin making Banana Stem Sabzi Recipe With Curry Powder, prep all the ingredients first.
Then make cuts on the layer of banana stem and then discard the outer covering.Slice the banana stem and as you do, you will find the fibre coming out every time you slice into stem, keep taking them out while proceeding.
Once sliced, take each slice and chop them to about 1 cm pieces.Take a kadai and heat cooking oil in it.
Once the oil is hot, add the mustard seeds and allow them to splutter.
Once they do splutter, add in the cumin seeds and allow to sizzle.Add curry leaves immediately and saute for a bit on medium heat till the curry leaves crisp up a bit.Add the chopped onions, and keep sauteing on medium heat until they turn translucent.Add in the chopped banana stem pieces and cook with a bit of water.
Cook covered till the banana stem is softened and cooked.
You can opt to undercook the banana stem as well, depending on your preference.
The sabzi will be crunchier if the stem is undercooked.Once done, add the spices, cumin powder, curry powder or sambar powder, red chilli powder, besan (adding besan is optional.
I used it to soak the extra water added), salt and give a nice stir till combined.Keep on medium heat for 1-2 minutes, check for seasoning and adjust.
Switch off heat.Serve Banana Stem Sabzi Recipe With Curry Powder along with Lobia Masala Recipe (Black Eyed Bean Curry), Phulka and Indian Vegetable Salad Recipe for lunch or dinner.
Count of ingredients are 13 |
###Human:
generate a recipe for Kerala Style Appam Recipe - Fermented Rice Pancakes With Coconut
###Assistant:
To begin making the Kerala Style Appam Recipe, we need to first soak the rice in water for at least 3 to 4 hours.Next combine the salt, sugar and yeast in the warm water and allow it to proof for 5 minutes.
I used an instant dry yeast, a variety that does not need proofing, hence I add it directly to the Appam batter.Grind the soaked rice, cooked rice and coconut, adding just a little water and salt to make a thick batter.
Add in the proofed yeast to the batter and stir well to combine.
Transfer the Appam batter to a bowl.
Cover the bowl and allow it to ferment for 5 to 6 hours or overnight.Adjust the consistency of the fermented Appam batter, adding water a little at a time to make it of thick pouring consistency.
If you make it too watery, then the Appams will not be as soft and will not spread well.Preheat the Appachetty or the Appam pan on medium high heat.
Pour a ladle of batter on the Appachetty and swirl the pan in circular fashion to spread the batter.The batter will be thick in the center and thin on the sides.
Cover the pan with a lid for approximately 2 minutes until it is crisped and golden brown on the sides and the centre is steamed and cooked.Serve the Kerala Appams along with Kadala Curry or Kerala Style Vegetable Stew.
Count of ingredients are 6 |
###Human:
generate a recipe for Burnt Orange Panna Cotta Recipe
###Assistant:
To begin making the Burnt Orange Panna Cotta Recipe, first prepare the oven-roasted orange chips.
Slice the orange into 5mm thick slices.
Lay them out in a baking sheet, sprinkle some sugar over it and place the sheet in a preheated oven to bake at a 100 degrees centigrade for 2 hours, or till they get crisp.To prepare the pacanotta, squeeze the juice of the remaining one orange.
Put it in a saucepan, over a high heat and bring it to a boil.Keeping the heat high, allow the juice to slowly start caramelising.
This is the point at which it will slowly begin to smell burnt.
Continue this on a medium heat, until the juice is reduced to half its original quantity.Then, turn the heat off and set the caramelised orange juice to cool down completely.When it is cool, pour in the milk followed by the cream.
Place the saucepan on a medium heat again and gently heat it, without allowing it to boil.Meanwhile, melt the gelatin in water by sprinkling it over it 1/4 cup of room temperature water.
Set it aside for five minutes to allow it to bloom.Add the sugar and grated orange zest to this and stir till the sugar gently till the sugar has dissolved.
Take care not to allow the panna cotta mix to burn.At this stage, add the bloomed gelatine to the panna cotta mix.
Continue stirring and let the gelatin completely dissolve as well.Pour the panna cotta mix through a sieve, into a jug or bowl to remove any leftover particles of gelatin and the orange peel.You will be left with a smooth panna cotta mix.
Pour this mixture into individual serving glasses.Place the glasses on your counter top for 15 minutes, to settle, before transferring them to the refrigerator to chill for at least 4 hours, or overnight.To serve, slit the orange chips and use them to garnish the edges of the Panna Cotta glasses.Serve the Burnt Orange Panna Cotta Recipe chilled at your next dinner party!
Count of ingredients are 5 |
###Human:
generate a recipe for Desi Style Masala Pasta Recipe In Electric Pressure Cooker
###Assistant:
To begin making the Desi Style Masala Pasta Recipe, turn on the saute mode of the electric pressure cooker and preheat the saute pan for 3 to 4 minutes.Once the pan has heated, add the oil, garlic and onion.
Saute the onion and garlic until the onions turns a little soft.Once the onions soften, add the carrots, corn, tomato puree, turmeric powder, garam masala powder and red chilli powder.Add salt to taste, 1/2 to 1 cup of water, the uncooked pasta and give it a stir.Cover the electric pressure cooker, change the mode to manual mode and set the timer to 20 minutes and allow the pasta to cook until it gets into keep warm mode.Once the red nozzle of the electric pressure cooker comes down, open the cooker, stir in the mint leaves, check the salt and adjust according to taste.Serve Desi Style Masala Pasta Recipe with Roasted Tomato and Pumpkin Soup for a light weekday dinner.
Count of ingredients are 13 |
###Human:
generate a recipe for Karnataka Style Majjige Huli Recipe - Tasty Buttermilk Rasam
###Assistant:
To begin making Karnataka Style Majjige Huli Recipe, keep all the ingredients ready.
Whisk buttermilk in a mixing bowl for a few seconds until smoothIn a mixer, grind together red chillies, ginger, half of the garlic, coriander powder, pepper powder, cumin seeds, and grated coconut with a little water.
Grind into a fine paste.Add this paste into the whisked buttermilk and keep aside.Now take a tadka pan.
Heat a bit of cooking oil for tadka.
Once the oil is hot, add mustard seeds and wait for a few seconds to splutter.Immediately add two red chillies, remaining garlic cloves, and saute a bit till garlic cloves are fried.Add curry leaves, and let them splutter.Add in the sliced onions and stir well till the onions are golden brown and caramelized.Once onions are caramelized, switch off heat and add the tadka mixture to buttermilk in the mixing bowl and stir well.Add salt to taste and stir in well till dissolved.
Do a taste check and adjust.Now the yummy Karnataka Style Majjige Huli Recipe (Tasty Buttermilk Rasam) is ready to be served with Harive Soppina Saaru Recipe, Instant Carrot Pickle Recipe, steamed rice and Akki Peni Sandige (Rice idiyappam Fryums) for a hearty lunch.
Count of ingredients are 13 |
###Human:
generate a recipe for Mediterranean Pumpkin Kibbeh Recipe
###Assistant:
To begin making the Mediterranean Style Pumpkin Kibbeh Recipe, pressure cook the broken wheat with 2 cups of water and salt to taste in a pressure cooker for at least 4 whistles.
Allow the pressure to release naturally, open the lid and allow it to cool down completely.
Grind the cooked wheat in a mixer to make a coarse paste.
Transfer the ground broken wheat to mixing bowl, add in mixed herbs and 2 tablespoon of olive oil and mix well.
To make the StuffingPressure cook the peeled pumpkin with 2 tablespoons of water, salt to taste over a medium heat and pressure cook for 3 whistles.
It has to become completely mushy.
Allow the pressure to release naturally and drain any excess water if it is left.
Mash the pumpkin using a masher and keep it ready.
Heat a sauce pan over a medium heat, drizzle olive oil, add chopped garlic and saute till it softens.
Add in chopped onions and saute further till it turns translucent.
Add chopped bell peppers and sprinkle little salt and saute till they soft and cooked.
At this point you can add in cooked pumpkin and sprinkle with seasonings like oregano, dry red chilli flakes, pepper and salt to taste.
Mix well and taste the mixture and see if it requires any more seasonings.
If it is right, then set aside to cool.
To Make the Dip Whisk in the hung curd into a mixing bowl, add chopped garlic, squeeze in the lemon juice and mix well serve it into a serving bowl, sprinkle with pomegranate seeds and mixed herbs and keep it ready for serving.
To Roll The KibbehTake a large tablespoon of ground broken wheat onto your palm, flatten it well, drop in a spoon of the pumpkin filling in the middle and cover the filling with some more broken wheat on top and start shaping it into a shape of a ball.Make sure the pumpkin kibbeh is rolled tight enough so that it does not break.
Do the same for the rest and place it on a tray.
Freeze the pumpkin kibbeh in the refrigerator for 10 minutes.
Meanwhile for the crust of the pumpkin kibbeh, whisk one egg in one bowl.
Mix maida, pepper powder and salt in an another plate and keep it ready.
Then in one more plate keep the bread crumbs ready.
Heat a Kuzhi Paniyaram on medium heat, take the kibbeh out from the freezer.
Roll the kibbeh first in seasoned maida, then dip them in egg and finally coat them with some bread crumbs.
Drizzle some oil into the Kuzhi paniyaram pans, Drop in the rolled Pumpkin Kibbeh and cook evenly till it is golden brown.
Take the Pumpkin kibbeh out and drain it over a paper napkin and serve it along with garlic yogurt dip.
Serve the Mediterranean Pumpkin Kibbeh Recipe along with Garlic dip or Mujaddara to make it a delicious Party Appetizer for weekend Party.
Count of ingredients are 17 |
###Human:
generate a recipe for Lentil Dal with Coconut Milk Recipe
###Assistant:
To begin making the Lentil Dal with Coconut Milk Recipe, start by washing the lentils clean.Pressure cook the lentils for 5-6 whistles in water, salt and turmeric.
Wait for the pressure to release naturally.
Once done, open the lid and set it aside.
Drain and reserve the water.Heat a tablespoon of ghee in a kadhai or deep cauldron/ dutch oven on medium heat.Once hot, add the panch phoran and wait till the seeds crackle.
Add the dried red chilies broken in half to it and roast it for a few seconds.
Finally stir in the ginger, garlic, green chillies to it.Saute for 2 mins on medium flame ensuring it doesn't burn.
Add the chopped onion to it and all the masala powders, give it a stir for another 3-4 minutes till onions are soft and golden brown.Add the chopped up tomatoes and fry the masala till the tomatoes are mixed in for another 3 to 4 minutes.
Add just a dash of water if it sticks to the bottom of the pan.Once the tomatoes soften, add the cooked lentils to the masala and give it a good stir.Add 1 cup of the reserved lentil water to it, and the coconut milk.
Check the salt and accordingly.Allow the dal to come to a boil and turn off the heat.
Stir in the chopped coriander leaves and add the juice from the lemon.Serve the Lentil Dal with Coconut Milk garnish of coconut bits along with a steaming bowl of steamed rice, pickle and papad for an easy trip down to your granny’s.
Count of ingredients are 17 |
###Human:
generate a recipe for Egg Manchurian Recipe
###Assistant:
To begin making Egg Manchurian Recipe, heat up oil in a wok and add sliced onion and cook it till it becomes tender.Next, add garlic, spring onions, green chillies and give it a good stir.Let it cook on low heat for a couple of minutes and keep stirring in between.Now add vinegar, sugar, soy sauce, red chilli sauce and salt into the pan and cook for 2 minutes.In the end, add hard boiled eggs and make sure they are properly coated with the Manchurian gravy.Serve Egg Manchurian Recipe along with Sichuan Style Bird Eye Chili Sauce Recipe, Chinese Vegetable Fried Rice and a Toffee Banana Recipe for dessert after meal.
Count of ingredients are 11 |
###Human:
generate a recipe for Bangaladumpa Thalimpu Recipe - Potato Stir Fry
###Assistant:
To begin with Bangaladumpa Thalimpu Recipe first, in a mixi jar add roasted gram,desiccated coconut,chilli powder,garlic, salt and grind to fine powder .To a non-stick pan add oil followed by mustard seeds and red chillies add red chilli and allow it to fry.
Once the mustard seeds splutter add the chopped and boiled potatoes .Now add the spice powder and give it a good mix and allow it to cook for 4 - 5 minutes.Check for the salt and spice and add more if you want according to your taste.
Serve Bangaladumpa Thalimpu Recipe with hot rice and Papu Charu Recipe.
Count of ingredients are 11 |
###Human:
generate a recipe for Raw Jackfruit Poriyal Recipe - South Indian Raw Jackfruit Stir Fry
###Assistant:
To begin making the Raw Jackfruit Poriyal, let us first cut the raw jackfruit.
In order to do that we have to first, grease our hands and the knife that we are going to use, with some oil.This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free.
Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit.Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted water.To start making the Raw Jackfruit Poriyal, place the jackfruit in a pressure cooker with 1/4 cup of water and pressure cook for 6 whistles and turn off the heat.Allow the pressure to release naturally.
Drain any water from the jackfruit and set aside.In a frying pan, heat oil on medium heat, add the mustard seeds and allow it to crackle, next add asafoetida, urad dal and chana dal and fry till they turn golden brown.
This will take about a minute.Once they have turned brown, add in the curry leaves, green chilies, salt, turmeric powder, black pepper powder and the boiled raw jackfruit pieces.
Give the Raw Jackfruit Poriyal a good stir for about 30 seconds and turn off the heat.
Finally add the lemon juice, grated coconut and mix properly.
The Raw Jackfruit Poriyal Recipe is ready to be served.Serve this Raw Jackfruit Poriyal Recipe along with Steamed Rice and Udupi Style Sambar Recipe | Masala Huli With Mixed Vegetables for a weekday lunch meal.For an Indian Diabetic meal you can serve this Raw Jackfruit Poriyal Recipe along with Ragi Tawa Paratha and Hyderabadi Khatti Dal Recipe and Raw Papaya, Apple & Carrot Salad Recipe and Palak Raita for a complete meal.
Count of ingredients are 12 |
###Human:
generate a recipe for Togarikaayi Usli Recipe (Green Pigeon Peas)
###Assistant:
To begin with the Togarikaayi Usli first, in a pressure cooker, heat oil.
Add mustard seeds to this, let it crackle.
Add chopped green chillies and stir it.
After a minute add togarikaayi and give it a good stir.
Stir it for a couple of minutes and add just enough water to cover 3/4th of togarkaayi.
Close the lid and pressure cook it till the cooker lets out one whistle.Once cooled, open the lid.
Now add salt, chopped coriander, garlic cloves, and pressure cook it again till the cooker lets out one whistle.Once cooled, open the lid.
Switch on the flame and add butter and give it a good stir.Allow the water to evaporate completely and switch off the flame.
Serve the Togarikaayi Usli it hot with roti or steamed rice.
Usli tastes better the next day, so make more and enjoy the next day as well .
Count of ingredients are 8 |
###Human:
generate a recipe for Eggless Checker Board Cookies Recipe
###Assistant:
To begin making the Eggless Checkerboard Cookies Recipe first, sieve all purpose flour and keep it ready.In another bowl add butter and sugar and give it a good whisk.
Now add vanilla essence and salt to the mixture and give it a good mix.
To this mixture add the all purpose flour and mix them well.
Add a tablespoon of milk and combine them.
Divide the dough into 2 equal parts , add cocoa powder in one portion and mix them well till the cocoa is incorporated into the dough add a little milk if the dough is too dry.Roll the white dough into a rectangle shape about 4-inches thick, do the same with the chocolate dough and cut the uneven sides.
Brush some water on the rolled white dough and place the rolled chocolate dough and press them gently.
Cover the dough with cling wrap and refrigerate for 1/2 hour.Cut strips in equal size and make squares out of them.
Take 2 square pieces one white and other brown and stick them by brushing some water on the side.
Repeat this for all the squares and make by brushing water so that they stick together.
Cover it with cling wrap and refrigerate for about to half an hour to 1 hour.
Preheat the oven to 350 F and line parchment paper on a cookie sheet.Slice the cookie about 1/4 inch thick, place them by leaving some gap in betweenBake the cookies at 350 F for 10 - 15 mins till you see some light brown corners.Cool the Checkerboard cookies in cooling rack and serve with a glass of Mango Tofu smoothie for evening snack during tea time.
Count of ingredients are 8 |
###Human:
generate a recipe for Japanese Chicken Udon Soup Recipe
###Assistant:
To begin making the Japanese Chicken Udon Soup recipe, in a large bottomed pan add the Chicken stock and minced ginger, soy sauce and bring to a boil over medium-high heat.Reduce the heat to medium-low and simmer for 3 to 4 minutes.
Now add carrots and simmer for few minutes.Next add the chicken, cabbage, mushrooms, sweet corn kernels and some onions.
Return to a simmer and gently simmer for about 5 minutes.Adjust salt.
Meanwhile cook noodles in another pan, drain and keep aside.Take a serving soup bowl, pile the noodles in between and pour the soup all over.
Sprinkle left over spring onions.Heat a pan on low-medium flame and add a few drops of oil.
Break the egg directly on the pan and adjust salt.
Do not flip the egg.
Let it cook from the bottom side only.
You can either let the yolk cook through completely or leave it bit runny depending on how you like your sunny side up egg.
Place the egg above the udon soup and serve hot with some extra udon noodles.
Serve Japanese Chicken Udon Soup on its own for a healthy and light dinner or serve it along with some Garlic Bread.
Count of ingredients are 12 |
###Human:
generate a recipe for Healthy Black Bean Stuffed Burrito Recipe With Amaranth And Quinoa
###Assistant:
To begin making the Healthy Black Bean Stuffed Burrito With Amaranth And Quinoa, first cook the grains.
To do that, place a sauce pan with 1-1/2 cups of water on the heat and bring it to a boil along with required salt.
Once its at a rolling boil, stir in the mixed grains.
Turn the heat down to low, cover the saucepan and allow it to cook/simmer for for about 15 minutes or until grains are cooked and the water is absorbed completely.When the grains are cooked fully, turn off the heat, drain off any additional liquid if any, add one teaspoon of olive oil and fluff the grains up using a fork.
Keep this aside for later use.Meanwhile combine the drained beans with the garlic, add adequate water and salt and place it all in a pressure cooker.
Put the pressure cooker on the heat and cook the beans until you hear 2-3 whistles.
Turn the heat to low and allow it to cook for 3-4 minutes more and turns he cooker off.
When the pressure releases naturally, take the lid off and ensure that the beans are tender, cooked but not mushy.Drain the beans out of the water in which they were pressure cooked and run them under cold water.
Keep aside for later use.Next, warm up the tortillas and keep them wrapped in a cotton kitchen towel, until later use.In a medium mixing bowl add the cooked grains, cooked beans, chopped coriander, chopped bell pepper, steamed corn, olive oil and lemon juice and stir to combine.To assemble the burritos, place the tortillas on a work surface.
Start with a big scoop of prepared beans + grain mixture and spread evenly across the tortillas.Over it, scoop half a teaspoon each of sweet spicy mango pickle and a dollop of sour cream on the top.Next, sprinkle some shredded cheese over each.Fold the sides in to make a tight parcel, or roll it up into a cylindrical wrap so the filling stays intact.Serve Healthy Black Bean Stuffed Burrito With Amaranth And Quinoa along with Kiwi Basil Lemonade Recipe and Baileys Irish Cream Trifle Pudding Recipe for dessert.
Count of ingredients are 14 |
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