Text stringlengths 369 5.64k |
|---|
###Human:
generate a recipe for Goan Style Brinjal Bharta (Recipe In Hindi)
###Assistant:
To make goan style brinjal fills, clean the brinjals and make 4 cuts.
Now heat oil in a pan.
Apply oil to the brinjal, keep it in the pan and pat it.
After 2 minutes, open the pan and flip the brinjal.
Now add tamarind in a slit of brinjal and push the pan again.
Keep turning the eggplant till it is cooked from all sides.
After cooking, the eggplants will turn slightly brown and release water.
Let the brinjal be covered until it cools down.
After it cools, sprinkle it and keep it with ala.
Now mash the brinjal and mix onion and green chilli in it.
Add coconuts to it and mix well.
Add tamarind paste, salt and garnish with green coriander.
Serve Goan Style Brinjal Bharata with Gujarati Kadhi, Khichia Knife and Phulka for a dinner.
Count of ingredients are 8 |
###Human:
generate a recipe for Zucchini Pesarattu Recipe
###Assistant:
To prepare Zucchini Pesarattu Recipe, Soak lentils and rice in enough water for 8 hours, drain and grind this mixture in a Blender along with green chillies, hing, salt, and ginger.
Carefully add a little water while grinding, since the lentils soak up a lot of water.Now slice the zucchinis very thinly if possible using a mandolin slicer.Heat a Dosa tawa on medium flame.Dip the Zucchini in the dosa batter just like Bajji/Bajjias and place one in the centre and place more zucchinis dipped in batter around the center next to each other to form a flower-like pattern on a moderately hot tava that has been seasoned with oil.Fill the gaps with little batter, drizzle some oil, cover and cook the dosa on a low to medium flame.
Cook a little extra since you need the vegetable to cook through.Now gently flip the dosa and cook on the other side.
Top with chopped onions and Serve Zucchini Pesarattu Recipe with Allam Pachadi (Ginger Chutney).
Count of ingredients are 10 |
###Human:
generate a recipe for Open Bean and Veggies Burrito Muffin Recipe
###Assistant:
To begin making Open Bean and Veggies Burrito Muffin Recipe, boil the kidney beans with 1 cup of water in a pressure cooker with salt for about 6 whistle and set aside to release the pressure naturally.
Steam all the vegetables in a vegetable steamer for 10 minutes and keep it ready.
Mix together boiled rice, steamed vegetables, jalapeños, red chilli flakes, oregano, kidney beans and tomato salsa.Add salt, lemon juice and pepper as required.
Keep the stuffing as dry as possible.
Do a taste check and adjust spices.Preheat the oven at 200 degrees C for about 7-8 minutes.Meanwhile, take one half of the tortilla, roll it and place in a muffin tray.
Add 2 spoonfuls of the stuffing.
With the weight of the stuffing, the rolled up tortilla will hold its shape.Use up the rest of the five halved tortillas into the muffin pan and distribute the stuffing in all six.Then sprinkle cheese, parsley and spring onions on top.Now brush the sides of each tortilla with some oil to get it to crisp up and turn golden brown while baking.Bake Burrito Muffin in a preheated oven at 200 degree C for about 7-8 minutes or until they are sufficiently golden and cheese has melted.Serve Open Bean and Veggies Burrito Muffin Recipe with fresh Spicy Mexican Salsa Recipe, Sour Cream or Vegan Cashew Mayonnaise Recipe if you need to avoid dairy products.
Count of ingredients are 14 |
###Human:
generate a recipe for Chicken Malai Kebab Recipe (Reshmi Kebab)
###Assistant:
To prepare Murg Malai Kebab Recipe (Reshmi Kebab), wash the chicken pieces and cut them into bite sized pieces.Marinate them by applying the ingredients mentioned in 1st marinade (black pepper powder,ginger garlic paste, lemon juice and salt).Keep them in fridge for 30 minutes.Add coriander leaves, green chillies and garlic pods to a mixer and make a thin paste without adding any water.To a mixing bowl add thick yogurt, fresh cream, grated cheese, crushed cardamom, garlic powder, coriander and green chilli paste from mixer, corn flour and oil.
Mix well.Pour this cheesy creamy marinade on the chicken pieces ensuring that the chicken pieces are completely covered.
Add salt to taste and mix well.Again keep the chicken coated with creamy cheesy marinade is fridge for at least 2 hours.Meanwhile soak the skewers for 2 hours in water.After 2 hours, start putting the chicken pieces on skewers ensuring that maximum meat is on the upper side of the skewer.You can add 2 to 3 chicken pieces on the skewers depending on the size of the kebabs.Pre-heat the oven in broil more for 10 minutes at 230 C.Line the baking tray with aluminium foil and place the chicken loaded skewers on the baking tray by keeping enough space in between them.Apply melted butter on the chicken pieces using a basting brush.
Keep the baking tray inside the oven and broil for 15 minutes at 230 C.After 15 minutes, take out the baking tray carefully and flip the chicken pieces.Again apply butter using a basting brush and broil the chicken at same temperature for 10 minutes.Serve Murg Malai Kebab Recipe (Reshmi Kebab) with pudina chutney and Chicken Biryani.
Count of ingredients are 14 |
###Human:
generate a recipe for Homemade Thengai Sevai Recipe - Coconut Idiyappam Recipe
###Assistant:
To begin making Thengai Sevai/ Idiyappam Recipe, first wash and soak the rice in water, such that the rice is completely immersed in water.Let it soak for about 2 hours.
Transfer to a mixer and grind to get a smooth paste.
It must be of semi-thick pouring consistency and not of a liquid consistency.The next step is to make the steamed dumplings/ idli and then the make the idiyappam /sevai in the sevai maker.Place the sevai/ idiyappam batter in greased idli molds and steam for 10 minutes.
Once the rice idlis are steamed we will make the sevai.The batter will begin to leave the sides of the pan and will form a thick shiny big ball of dough.
This process will take about 15 to 20 minutes.The next step is the press the hot idlis in the sevai/ idiyappam maker or the sevai maker or a press, also called as sevai nazhi.This is the most crucial stage.
The idlis should be hot when you press to make the noodles.
If it turns cold you will not be able to press the dumplings to get the noodles.Proceed to hot press one at a time by turns the wheels of the sevai nazhi to get the uber soft noodles.Continue till you are done with all the sevai idli.
Transfer the sevai to a large bowl as and when you finish.
You sevai is now ready to be flavoured or eaten.The final step is to make the Thengai Sevai Recipe.Heat a kadai and add the oil.
Add the mustard and allow it to crackle.
Add the green chillies, ginger, peanuts, curry leaves and saute for a few seconds.Now add the freshly grated coconut and the steamed rice sevai/idiyappam and give the Thengai Sevai a quick stir.
Stir until well combined.Check the salt and spice levels and adjust to suit your taste for the Thengai Sevai/ Idiyappam recipe.Serve the Thengai Sevai/ Idiyappam for breakfast, a teatime snack or even for dinner along with Coconut Chutney or Mor Kuzhambu.
Count of ingredients are 10 |
###Human:
generate a recipe for Thai Style Steamed Buns Recipe
###Assistant:
To begin making the Thai Style Steamed Buns Recipe, take Maida flour, sugar and yeast in a separate bowl.
Add about 1/4 cup Lukewarm water.
Keep it aside for 30 minutes.In another big bowl, add whole wheat flour, the fermented yeast dough, salt and little water and combine it to form a soft dough.Knead for about 10 minutes and place the dough into the same bowl and cover it with a damp cloth and keep it aside to rise for about 30 minutes.Meanwhile, chop all the vegetables and mix it with soy sauce, chili vinegar, sugar and salt.Take the risen dough out, pinch out small balls from them, flatten and make them into a oval shape with 1 centimeter thick.
Apply oil little and fold it over to make semi circle, place them aside to rise again for about 10 minutes.Heat a vegetable steamer with water, place the parchment paper over the steamer, place all the risen semi circle dough onto the paper and steam them for 10 minutes.Once the buns steamed, take them out and add pickled vegetables inside and serve.Serve the Thai Style Steamed Buns Recipe along with Thai Green Papaya Salad by the side or light appetizer like Asian Style Baby Corn With Sesame Seeds & Peanut Sauce.
Count of ingredients are 12 |
###Human:
generate a recipe for Mini Pita Pizza With Tahini Roasted Vegetables Recipe
###Assistant:
To begin making the Mini Pita Pizza With Tahini Roasted Vegetables, heat 1 teaspoon of oil.Add onion, green zucchini, red bell pepper, sprinkle some salt and roast until the vegetables are soft.
Once done, toss in the tahini sauce, cook for another 1 minute and keep aside.Preheat the oven to 200 C.
Place the sliced pita bread on a baking sheet, spoon the tomato basil sauce on each pita slice, spoon the roasted vegetables over the pita and sprinkle the cheddar cheese.Bake in the oven until the cheese melts and the pita bread is lightly crisp and golden.
Take it out of the oven and serve hot.Serve the Mini Pita Pizza With Tahini Roasted Vegetables Recipe as a party starter along with other starters like Mustard Mayo Baby Potatoes and Peri Peri Fish Fingers.
Count of ingredients are 7 |
###Human:
generate a recipe for Non-Fried Vegetable & Oat Manchurian Balls Recipe In Sweet & Spicy Oat Sauce
###Assistant:
To begin making Non-Fried Vegetable & Oat Manchurian Balls In Sweet & Spicy Oat Sauce first make the Manchurian balls.We will be using a Kuzhi Paniyaram Pan to make the Manchurian Balls.First, combine all the ingredients for the Manchurian balls in a large bowl adding just a little water if required.
Knead to combine until all the ingredients come together.Preheat the Paniyaram Pan, add a little oil to the pan.
Spoon portion of the mixture into the pan and panfry them on medium heat until it is cooked through and browned from all sides.Pan fry the remaining balls the similar way and keep aside.In a small mixing bowl, add the corn flour along with the cup of water or vegetable stock.
Stir to combine the flour into the water.Add soya sauce, ketchup, the red chilli sauce, sriracha sauce, black pepper powder and salt.Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir-fry for a few seconds.Add the corn flour mixture to the above wok and cook for a few minutes until thick and the corn flour is cooked.Add in an additional cup of water if required to adjust the consistency of the sauce to suit your taste.Check the salt and chilli levels in the sauce and adjust to suit your palate.Just before serving, put the Vegetable Manchurian Balls in the sauce and stir-fry on high heat for few minutes.
Garnish with spring onion leaves.Serve the Vegetable Manchurian Balls in Chilli Garlic Sauce along with Vegetable Hakka Noodles or Chinese Vegetable Fried Rice.
Count of ingredients are 20 |
###Human:
generate a recipe for Green Onion Recipe - Spring Onion Puri
###Assistant:
To begin making the Hare Pyaaz Ki Puri Recipe, we will first make the puri dough.
In a mixing bowl, combine the whole wheat flour along with oil, cumin seeds, ajwain, salt, spring onion greens, and coriander leaves.
Mix well and add water little by little to knead and form a stiff puri dough.
Add a few drops of oil once the dough ahs come together and evenly smoothen out the dough.
Cover the Hare Pyaaz Ki Puri dough and allow it to rest for a while.
Preheat oil in a kadai to deep fry the puris on high flame.
Divide the Hare Pyaaz Ki Puri dough into equal portions to make lemon sized dough balls.
Dust them with flour and roll the dough ball into a 3 inch diameter, using a rolling pin.
We need evenly flattened puris of medium thickness.
Once the oil is well heated, drop the flattened Hare Pyaaz Ki Puri into the oil and fry the puris .
Fry the Hare Pyaaz Ki Puri with a spider strainer, continuously yet gently pouring oil onto the puri and allowing it to puff.Due to the addition of the spring onion greens, cumin seeds and ajwain, the puri won't fluff up like the classic plain puri.
It will just about fluff up a little more than a phulka.
Remove the Hare Pyaaz Ki Puri from the oil and place on an absorbent paper.
Serve hot.
Serve Hare Pyaaz Ki Puri Recipe along with Amritsari Chole Recipe (White Chickpeas In Spicy Gravy) or Batata nu Shaak Recipe - Aloo Tamatar Ki Sabzi, Boondi Raita, Pickled Onions followed by a sweet dish of Mukhadi Halwa Recipe.
Count of ingredients are 6 |
###Human:
generate a recipe for Eggless Thandai Cookie Recipe
###Assistant:
To begin with Eggless Thandai Cookies, lightly dry roast almonds, poppy seeds, pepper, cardamom and fennel seeds in a wide pan.
Once cool, grind to a fine powder.
Now your thandai masala is readyIn a bowl, sift together all purpose flour, cornflour, baking soda, salt and thandai masala.Beat sugar and butter together with a hand blender on medium speed till creamy.
Add the flour mix into the sugar butter mixture and add rosewater to it.Mix everything together to form a Thandai cookie dough.
Divide the dough into two parts.
Wrap in cling film and keep in the refrigerator to chill for about an hour minimum.After an hour take out the Thandai dough and with the help of little flour, roll into a round shape with thickness as per your choice.Preheat the oven at 180 degrees C.
With the help of a cookie cutter, cut out the cookies and arrange them in a greased baking tray keeping at least 1/2 inch gap between cookies.Sprinkle some pistachio slices on top of each Cookies.
Bake in the convention mode for about 10 to 12 minutes, until you notice that the cookies turn brown and golden.
After 15 minutes, remove the cookies from the oven and place them on wire rack to cool.
The Thandai cookies will firm up on cooling.Once completely cool, store the Thandai Cookies an airtight container.Serve Eggless Thandai Cookies with hot Masala Chai and Pan Fried Onion Pakora Recipe as an evening snack for your Holi parties.
Count of ingredients are 14 |
###Human:
generate a recipe for Pineapple Curry Recipe - Jackfruit & Dal Curry
###Assistant:
To begin making the Panasa Pottu Pappu Koora Recipe, wash and soak the moong dal in water and set aside.
Next let us 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.Place the jackfruit in a pressure cooker with 1/4 cup of water and pressure cook for 3 whistles and turn off the heat.Allow the pressure to release naturally.
Drain any water from the jackfruit.
Shred the jackfruit pieces lengthwise and set aside.The next step is to cook the moong dal.
Into the pressure cooker,add the soaked moong dal along with 1/2 cup of water.
Add some salt and turmeric powder to the moong dal and pressure cook for 3 whistles and turn off the heat.
The moong dal should be be cooked yet separated.For the tempering of the Panasa Pottu Pappu Koora Recipe , heat oil in a pan,on medium flame, add the split urad dal until it turns into a golden brown colour.Next, add cumin seeds, mustard seeds and allow them to crackle.
This will take about 30 seconds.Once they crackle, add the red chillies, asafoetida, curry leaves and fry till you get nice aroma.
Turn off the heat.
In a kadai, add the cooked and shredded jackfruit, moong dal and mix everything well.
Add salt, cover and cook for 2 to 3 minutes on low fame.
After 2-3 minutes, turn off the heat and add the prepared tempering.
Stir well to combine it into the koora.
Check the salt and spices and adjust accordingly.Once done, turn off the heat and transfer the Panasa Pottu Pappu Koora to a serving bowl and serve hot.Serve this Panasa Pottu Pappu Koora along with Steamed Rice and Andhra Style Pappu Urumindi Recipe or Aava Pettina Majjiga Pulusu Recipe for a complete meal.
For an Indian Diabetic meal, serve this Panasa Pottu Pappu Koora Recipe along with Brown Rice in Pressure Cooker Method and Andhra Style Palakura Pappu Recipe and Mooli Raita Recipe for a complete meal.
Count of ingredients are 11 |
###Human:
generate a recipe for Muringakka Manga Mulakushyam - Mango & Drumstick Kootu Curry
###Assistant:
To begin making the Muringakka Manga Mulakushyam get all the ingredients ready, so it will be easy to get started.In a pressure cooker, add toor dal, drumstick, mango & 2 cups of water, salt & turmeric powder.
Pressure cook dal for 3 to 4 whistles or till soft and mushy.
Let the pressure release completely.In a mixer, add coconut, green chilies, jeera, water, and grind them into fine paste.Add the coconut to the dal, mango & drumstick mixture.
Combine all the ingredients well.Simmer the flame and cook the Muringakka Manga Mulakushyam for about 3 to 4 minutes.
Adjust the consistency of the Mulakushyam, by adding a little water.
Check the salt and adjust to suit your taste.In a tadka pan, add a little coconut oil.
Once the oil is hot, add mustard seeds.
As soon as oil splutters, add urad dhal, red chilies, and curry leaves.Pour the tadka over the curry and serve steaming Muringakka Manga Mulakushyam.Serve the Muringakka Manga Mulakushyam along with Dondakaya / Kovakkai Poriyal and Jowar Roti for lunch
Count of ingredients are 15 |
###Human:
generate a recipe for Lip Smacking Lemonade Cupcake Recipe
###Assistant:
To begin making the Lemonade Cupcakes recipe, preheat the oven at 180°C.In a large mixing bowl, mix the sugar and the yoghurt well, until the sugar dissolves partially.Add in the butter and vanilla essence and mix well.Once the batter is formed, add in the lemon juice and give a final mix.Scoop the batter into the cupcake tins and bake for 15 to 20 minutes.While the cupcakes are being baked, prepare the buttercream.Beat the softened butter until its light and fluffy.Then add in the icing sugar and lemon zest part by part mixing very well in between each addition.Refrigerate it for half an hour before piping these onto the cooled cupcakes.Once it is done, garnish it with lemon zest and serve.
Serve the Lemonade Cupcakes on its own for a birthday party or any special occasion along with Pav Bhaji and Chole Aloo Tikki Chaat.
Count of ingredients are 10 |
###Human:
generate a recipe for Roasted Garlic No Knead Skillet Bread Recipe With Olives
###Assistant:
To begin making the Roasted Garlic No Knead Skillet Bread Recipe, we will first make the dough.
In a mixing bowl, combine the all purpose flour along with the yeast, salt, sugar, olive oil, mixed dry herbs, black olives, and roasted garlic.
Mix well to combine these ingredients and now gradually add lukewarm water to bring the dough together.
Use a few drops of olive oil to smoothen out the dough and shape it like a ball resembling a bread boule.
We are looking for a soft smooth dough.
Like the name suggests, this Roasted Garlic No Knead Skillet Bread Recipe requires absolutely no keading.
Grease a cast iron skillet with olive oil, place the neatly shaped dough, sprinkle a few drops of water and evenly brush it over the dough, now for the topping of this Roasted Garlic No Knead Skillet Bread sprinkle the mixed herbs, chopped olives and roasted garlic.
Cover this skillet with a deep dish ensuring that there's enough space between the dough and the surface of the dish.
Place the skillet in warm place, to allow the dough to prove.
Proving the bread dough is essentially the process of the yeast multiplying, resulting in the dough to rise.
Leave it aside for a minimum of 45 minutes and check if the dough has doubled in size.
If it still hasn't rest it until it doubles in size.
Remove from the warm place, put the deep dish aside, grease your fingers with oil and flatten to spread the dough to cover the surface of the entire skillet.
Preheat the oven to 180 degree celsius.
Sprinkle some sea salt over the Roasted Garlic No Knead Skillet Bread and rest it now in a warm place for 30 minutes.
After 30 minutes, brush the bread with olive oil and place the skillet in the oven and let it bake for about 20 minutes.
Next up the heat to 200 degrees and allow the bread to get a nice even brown colour and allow the top to crust.
This will take between 8-10 minutes.
Remove from the oven and allow the bread to cool down to room temperature.
Cut the Roasted Garlic No Knead Skillet Bread into wedges and serve.
Serve Roasted Garlic & Olive No Knead Skillet Bread along with Poached Eggs Recipe With Arugula Fig Walnut Salad, Carrot Amla Pomegranate Juice Recipe for a weekend breakfast.
Count of ingredients are 9 |
###Human:
generate a recipe for Cannabis cold recipe
###Assistant:
To begin making the Bhang Thandai Recipe, first get all the ingredients ready.
Blanch the almonds, peel the skin and keep aside.Use a mixer grinder and powder all the ingredients listed under bhang thandai masala - poppy seeds, fennel seeds, blanched almonds, Whole black peppercorns, cardamom seeds and bhang paste in a mixie into a smooth powder or paste.
In a saucepan, bring the milk and saffron to a brisk boil.
Once the milk comes to a boil, stir in the bhang thandai masala, sugar and stir.
Stir well or use a electric hand blender to whisk the thandai well.Turn off the heat and allow the thandai to cool.
Once cooled refrigerate the Bhang Thandai for at least 5 to 6 hours.
You can also add ice to cool it faster.Serve Bhang Thandai during Holi along with some snacks like Baked Maddur Vada and Makki Paneer Pakora.
Count of ingredients are 9 |
###Human:
generate a recipe for Muesli Ragi Chocolate Chip Cookies Recipe
###Assistant:
To begin making Muesli Ragi Chocolate Chip Cookies Recipe, preheat the oven at 180 degree.In a mixing bowl, add olive oil, jaggery into a electric mixer or standing mixture.
Mix at a medium speed till they combine well.In another bowl, mix together flours, muesli, and baking soda and spice powders and keep it ready.Add this uniform mixture into the olive mixture and combine it well.
Add chocolate chips into the cookie batter.
Mix it well.Take a baking tray and place baking sheet on it, using a small ice cream scoop, scoop out the cookie dough on prepared baking sheet.
Make sure to place them a few inch apart from each other.You can as well use your hands to shape them.
Refrigerate the cookies in the fridge for about 10 minutes.Bake cookies for 10 to 12 minutes or until the edges turn to light golden in colour.
Serve the Muesli Ragi Chocolate Chip Cookies Recipe along with a Hot cup of Adrak Chai as a tea time snack during the afternoon time or you can serve it along with Chocolate Crinkle Cookies Recipeto have good time tea party with your friends.
Count of ingredients are 10 |
###Human:
generate a recipe for Malvani Masala Powder Recipe
###Assistant:
To begin preparing the Malvani Masala Recipe, heat a sauce pan, roast the coriander seeds, cumin seeds, fennel seeds, peppercorns, poppy seeds first for about 2 minutes.Add the dry red chillies, star anise, mace, cloves, stone flower, nutmeg powder, turmeric, and hing and roast them for about 3 more minutes.Cool them down and grind it into a coarse powder and store it in a mason jar for later use.Serve the Malvani Masala Recipe in a Maharashtrian Style Kelfulachi Bhaji Recipe (Banana Floweret Stir Fry Recipe) and Malvani Kurkuri Bhindi Recipe - Moongphali Bhindi Sabzi.
Count of ingredients are 14 |
###Human:
generate a recipe for Cheesy Baked Potato Gratin With Sweet Corn
###Assistant:
To begin making the Cheesy Baked Potato Gratin With Sweet Corn, In a large thick bottomed pan combine sliced potatoes and milk over high heat.
Bring it to a boil, and immediately reduce heat to low.Cover and cook for about 3 minutes or until the potatoes are just tender.In a large strainer, drain the potatoes and reserve the starchy milk.
Add around 1/2 cup milk to the starchy milk to increase its quantity.Take a 4" inch baking tray, grease it with butter and garlic at the bottom.
Now arrange the potato slices in the baking dish and season it with salt and pepper.The next step is to sprinkle corn kernels and chopped tomatoes all over.Dot with remaining butter and pour the reserved cooking milk and cream on it.
Sprinkle cheese over top and season it with oregano and chilli flakes.Place the Potato Gratin With Sweet Corn into a preheated oven at 160 C degree and bake for around 25 to 30 minutes, until the crust is browned and golden and the gratin is well set.Serve Cheesy Baked Potato Gratin With Sweet Corn along with Tomato Noodle Soup for a light and healthy dinner.
Count of ingredients are 12 |
###Human:
generate a recipe for Italian Cheese And Basil Uttappam Recipe
###Assistant:
To begin making the Italian Cheese And Basil Uttapam Recipe , wash and soak rice, dal and methi dana overnight.
Grind to make a thick batter and let it rest for other 4-5 hours to ferment.
Mix well with hand or a ladle and add salt before use.Heat a nonstick flat bottomed pan/tawa and add few drops of oil and spread all over.Wipe off excess oil with a tissue paper and let the pan heat till smoking hot.Simmer the flames and take the ladle full of batter and place it in the center of the pan slowly spread it outwards in the circular motion to make a thick pancake.Add a drop of oil from sides and cover the lid to get it cooked properly from both sides.Now add grated cheese all over and sprinkle some dry basil over it.Cover the lid again and cook till cheese melts down completely.Do not flip the Uthappam, carefully lift and transfer it on a serving plate.Serve Italian Cheese And Basil Uttapam Recipe hot with coconut chutney and hot Thakkali Vengayam Sambar and enjoy your fusion breakfast.
Count of ingredients are 8 |
###Human:
generate a recipe for Broccoli Orange Asian Salad Recipe
###Assistant:
To begin making the Broccoli Orange Asian Salad recipe, prepare all the vegetables and fruit required.Zest the orange and save it for the dressing before you segment it.In a grill pan/pan drizzle some olive oil and grill or saute the broccoli and snow peas until they are slightly charred on a high flaming while continuously stirring it around.
It should take around 2 to 3 minutes.Now assemble the salad by layering a plate with salad leaves, then spread the purple cabbage and carrots.Place the warm broccoli and snow peas on top and finally place the orange segments.In a small mixing bowl, add all the ingredients of the dressing and whisk it all together until it thickens and emulsifies with a glossy appearance.Now drizzle the dressing just before serving and sprinkle crushed peanuts on top.Serve Broccoli Orange Asian Salad along with Tomato Noodle Soup and Whole Wheat Rosemary Focaccia Bread Recipe for a healthy and delicious weekday dinner.
Count of ingredients are 12 |
###Human:
generate a recipe for Tamil Nadu Style Dal Masala Vada with Cabbage Recipe
###Assistant:
To begin making the Dal Vada with Cabbage Recipe, finely grind the soaked dals with salt and adding as little water as possible into a thick smooth vada batter.Add the chopped cabbage, onions, green chillies, coriander leaves, curry leaves, garlic and oats and mix into the ground dal paste.
Check the salt and spice levels to see if you would like to adjust to suit your taste.Heat the Kuzhi paniyaram Pan and add a drop of oil to coat the pan; once the pan is well heated scoop the vada batter using a scoop spoon.
Cover the pan and allow it to cook.You will notice the top part of the vada getting cooked.
At this point you could add another drop of oil and then using a tiny flat spoon gently flip the vada so it can get cooked from the other side and crisp as well.When you insert the back of the spoon or a knife in the center it should come out clean - this the test to check whether it is has been cooked.
Continue the same process with the remaining vada batter and enjoy the healthy version of the vada's.Serve the Tamil Nadu Style Dal Masala Vada with Cabbage Recipe along with South Indian Coconut Chutney (For Idli's & Dosa's) and Chai or along with Thakkali Sadam Recipe (Spicy Tomato Rice) to create a meal.
Count of ingredients are 12 |
###Human:
generate a recipe for Punjabi Style Moth Beans Dal Recipe (Matki)
###Assistant:
To begin making the Punjabi Style Moth Beans Dal Recipe, we will soak the moth beans over night and keep it ready.Heat a pressure cooker with oil, add cumin seeds and allow it to crackle.
Add ginger and garlic, saute until they turn soft.Add onions and saute well till they turn translucent.
Add chopped tomatoes and sprinkle with salt and cook till it turns mushy.Add all the spice powders that are mentioned above and give it a mix.
Add soaked moth beans with 2 cups of water and adjust the salt levels.Close it with the lid and cook for 4 whistle and turn off the heat.
Allow the pressure to release naturally and open the lid.Serve it over a serving bowl and garnish it with green chilli and chopped ginger.Serve the Punjabi Style Moth Beans Dal Recipe along with hot phulka or Homemade Butter Naan or just with plain steamed rice.
Count of ingredients are 13 |
###Human:
generate a recipe for One Pot Vegetable Pasta With Beans Recipe
###Assistant:
To begin making the One Pot Vegetable Pasta with Beans recipe, heat oil in a skillet add minced garlic and fry for half a minute till it starts turning light brown.Add all the vegetables including onions, tomatoes, bell pepper, zucchini and spinach.
Let it cook for about 5 to 6 minutes.Add in the pasta, vegetable stock, seasoning into the pan.
Stir, cover, and bring to a rolling boil.Cover the pan, reduce heat to medium-low and cook it for about 12-15 minutes, stirring occasionally.
There should be 1/4 to 1/2 inch of liquid in the bottom of the pot when it is done.Remove from heat and stir in the black beans and cheese (optional).
Let it rest for 5 minutes to warm the beans, melt the cheese, and absorb the excess liquid.Serve One Pot Vegetable Pasta With Beans with Minestrone Soup and a glass of wine for a light and healthy weekend dinner.
Count of ingredients are 14 |
###Human:
generate a recipe for Khurchan Mawa Burfi Recipe
###Assistant:
To prepare Khurchan Mawa Burfi Recipe Made With Ghee Residual, heat ghee in a kadai and fry chopped cashews and raisins and drain on a plate to keep aside.In the same kadai, add besan and roast till aroma fills in the kitchen and the flour turns brownish in color.Collect the roasted flour in a bowl and sift with a sieve.
Add ghee khurchan in the flour, mix with a spoon or fork and keep aside.Heat mawa in pan/wok till it loosens, add condensed milk and sugar and stir well.
Now add cardamom powder and flour mix slowly and keep stirring vigorously to avoid forming lumps.Keep stirring continuously till everything combines, comes together and starts forming a lump.
Turn off the gas and spread the mix thick on a greased pan and sprinkle some chopped nuts all over.
You could use the edible silver foil to decorate, as well.Let the mix set nicely, this might take 1-2 hours or more and then cut into desired shapes.Store in a clean dry box and consume Khurchan Mawa Burfi Recipe within 2-3 days.
Khurchan Mawa Burfi Recipe made with Ghee Residual is a melt in mouth barfi that can be served during tea time with Masala Chai and Healthy Nankhatai.
Count of ingredients are 10 |
###Human:
generate a recipe for Chocolate Salami Recipe (Salame Al Cioccolato)
###Assistant:
To begin making the Chocolate Salami recipe, crush your biscuits roughly into small pieces by hand or food processor.Add the pistachios and cranberries and mix well.
Keep it aside.In a saucepan, melt the butter.
Add the sugar and whisk until it melts.Add the cocoa and heat while mixing until smooth.
Add the milk, vanilla and stir until smooth.Pour this chocolate mixture over the biscuits, cranberries and pistachios, and mix well.Divide the mixture into two halves and place each on cling wrap.Roll each into a log using the cling wrap and flatten the sides (round ends).Refrigerate for at least four hours and unwrap from cling wrap.Dust with icing sugar or cocoa, slice and serve.
Serve Chocolate Salami on its own after your scrumptious Italian Meal.
Count of ingredients are 8 |
###Human:
generate a recipe for Kakrar Jhal (Bengali Crab Korma Recipe)
###Assistant:
To prepare Kakrar Jhal, heat 2 tablespoons of mustard oil in a Pan.Clean the crabs and put a little salt and turmeric powder.Shallow fry the crabs till they turn red in color.
Keep it aside.Heat remaining oil in the same pan add onion paste and fry till it turns light brown.Then add ginger and garlic paste and fry till the raw smell disappears.Add cumin powder and turmeric powder and stir for 30 seconds.Add green chilli paste, red chilli paste, tomato puree and mustard past, fry for 5 minutes.Then add salt, sugar and fried crabs.
Stir continuously for 2 minutes.Add little water and cover it for 5 minutes or till the crab is cooked and well blended with spices.Then add garam masala powder and chopped coriander leaves and switch off flame.Kakrar jhal / Bengali crab Korma is ready to be served with steamed rice.
Count of ingredients are 14 |
###Human:
generate a recipe for Goan Batata Recheado Recipe With Carrots & Beans
###Assistant:
To begin making Batata Recheado Recipe With Carrots & Beans first make the Recheado Masala.First soak the red chilies, cloves, cinnamon, cumin seeds, black peppercorns, cardamom pods, ginger and garlic in vinegar for at least 4 to 5 hours.Heat a pan add a teaspoon of oil and roast the onions until soft and become lightly caramelized.
Keep aside to cool.Once the red chillies along with the spices are soaked well, grind them together along with the caramelized onions, jaggery, salt and turmeric powder to make a smooth paste.
Once done check the salt and adjust according to taste.
The Recheado Masala is now ready.Next pressure cook baby potatoes in the pressure cooker for about three whistles, turn off the heat.
Let the pressure cooker release naturally.Peel and keep the baby potatoes aside.
Add the carrots and beans together along with 1 tablespoon of water, some salt into the pressure cooker.Pressure cook the beans and carrots for one whistle and release the pressure immediately.
This will ensure the carrots and beans retain their colors and not get over cooked.Heat oil in a wok and add oil.
Once the oil is hot add chopped onions and saute it till they become soft.
Add the potatoes and saute till they turn golden brown.Next add the Recheado and saute till the raw smell goes away, this will take about five minutes.
Make sure not to burn the masala and keep the heat on medium.Add the carrots and beans to the potatoes.
Stir well to combine, check the salt and adjust according to taste.Cover the Batata Recheado With Carrots & Beans and cook for about 4 minutes until the potatoes and vegetables become well coated with the Recheado Masala.
Once done, turn off the heat and transfer the Batata Recheado With Carrots & Beans to a serving bowl Serve Batata Recheado With Carrots & Beans with Goan Style Sangacho Ross, Steamed Rice and Manganem for a lovely Goan vegetarian meal.
Count of ingredients are 19 |
###Human:
generate a recipe for Assamese Amitar Khar Recipe
###Assistant:
To prepare Assamese Amitar Khar Recipe, get ready with all the ingredients.
Pound the panch phoran in a mortar and pestle such that it becomes easy to diffuse the flavours in to the recipe.Heat a kadai with cooking oil.
Once the oil is hot, add panch phoran pounded spices, bay leaf, and dry red chilli.
Let the seeds splutter.Once it splutters, add raw papaya, green chillies.Mix them well and cook with the lid covered until the papaya pieces are softened and cooked well.
Stir often to avoid being burnt at the bottom.
(You can add a tablespoon of water to prevent this)Cook until the water evaporates completely from the papaya.Serve Assamese Amitar Khar Recipe with steamed rice and Thekera Tenga Recipe.
Count of ingredients are 13 |
###Human:
generate a recipe for Onion Vegetable Recipe
###Assistant:
To begin making the Pyaz Ki Sabzi Recipe, first get all the ingredients ready.
Peel and cut the baby onions into halves or big chunks.Heat a tablespoon of oil in a wok, add the asafoetida, cumin seeds and saunf seeds.
Allow them to crackle.Once they crackle, add the onions, sprinkle some salt and cook the onions on medium heat until they are well roasted, gets a caramelized color and softened as well.Once the onions have a good color and has cooked through, add the remaining masalas and toss the onions until all the masalas get well coated on it.Once done, check the salt and spice levels and adjust to suit your taste.
Turn off the heat and transfer the Pyaz Ki Sabzi into a serving bowl.Serve the Pyaz Ki Sabzi along with Kadhi and Chawal or Phulkas and Raita for lunch or dinner.
Count of ingredients are 9 |
###Human:
generate a recipe for Avarakkai Poricha Kootu Recipe - Broad Beans Kootu Recipe
###Assistant:
To begin making the Avarakkai Poricha Kootu Recipe ; we will first cook the moong dal lentils with about 1 cup of water in a pressure cooker, along with a 1/4 teaspoon of turmeric powder and salt to taste.Pressure cook for at least 4 whistles and turn off the heat.
Allow the pressure to release naturally and keep the cooked dal aside.Place the Avarakkai in the pressure cooker, add a pinch of salt and 2 tablespoons water and pressure cook for one whistle.
Once done, turn off the heat and release the pressure immediately.
Releasing the pressure immediately will help, retaining the bright green color of Avarakkai.Add the cooked Avarakkai to the cooked moong dal and give it a stir.The next step is to grind the Avarakkai Kootu masala.Into the mixer grinder, add the grated coconut, cumin seeds, curry leaves and the red chilli into a smooth paste.
Add couple of tablespoons of water for grinding, this will help the coconut to blend well with the chillies.Add the kootu masala to the Avarakkai and the dal.
Stir well to combine.
Check the salt and adjust according to taste.Heat oil in a tadka pan; add the mustard seeds, halved white urad dal and allow them to crackle.
Allow the dal to roast well until lightly browned and crisp on medium heat.
Stir in the curry leaves and turn off the heat.Once done, add this seasoning to the mixed Avarakkai Kootu and give it a stir.When you are ready to serve, give it a brisk boil.
You can adjust the consistency of the Avarakkai Kootu by adding a little water - keep in mind that Kootu as a dish is typically on a thicker side.
Transfer the Avarakkai Kootu to a serving bowl and serve hot.Serve the Avarakkai Poricha Kootu Recipe along with Thakkali Rasam Recipe, Keerai Masiyal, Steamed rice and papad for a wholesome Indian lunch or Indian dinner
Count of ingredients are 12 |
###Human:
generate a recipe for Manjal Poosanikai Sambar Recipe (Yellow Pumpkin in Toor Dal Recipe)
###Assistant:
To begin making the Pumpkin Sambar recipe, we will first cook the dal and get the tamarind water ready.Cook the toor dal n 2 cups of water, until soft and mushy.
Once cooked, whisk and mash the dal and keep aside.Make the tamarind water according to the instructions: How to Make Tamarind Water Into a pressure cooker, add in the tamarind water, onions, yellow pumpkin, salt and sambar powder.
Give the ingredients a stir and cover the pressure cooker with the weight on.
Pressure cook the sambar mixture for 2 whistles and turn off the heat.
Allow the pressure to release itself naturally.Once the pressure has released, open the cooker and stir in the cooked toor dal.
Check for salt and sambar powder levels and adjust to suit your taste.Place the sambar mixture on medium heat and give it a brisk boil.While the sambar is boiling, we will prepare the seasoning.Method for SeasoningHeat a tablespoon of sesame oil in a small pan; add in the mustard seeds and red chillies.
Allow the seeds to crackle and the red chillies to lightly roast itself.
Turn off the heat and stir in the asafoetida and curry leaves.Pour this seasoning mixture over the sambar that is boiling and give it a good stir.Turn off the heat and transfer the Manjal Poosanikai Sambar to a serving bowl.Serve the Manjal Poosanikai Sambar along with hot rice topped with ghee and Beetroot Thoran.
Count of ingredients are 13 |
###Human:
generate a recipe for Bean Spinach And Corn Quesadilla Recipe
###Assistant:
To begin making the Bean Spinach And Corn Quesadilla Recipe, first get all your ingredients ready.
You can used canned red beans or click here to see the recipe of how to make refried beans at home.
Keep this aside.In a pan, heat oil, add chopped yellow pepper, saute and cook for a minute on medium heat until soft and tender.
Once the peppers are cooked, add the spinach and corn and cook until the spinach wilts.
Add the refried beans mixture and stir well to combine.
Finally add the paprika, mixed herbs and salt to taste and mix well to combine.
Check the salt and spice levels and adjust to suit your taste.
Turn off the heat and stir in the chopped coriander leaves.The filling is now ready for the Bean & Spinach Quesadilla.Our next step is to grill the Quesadillas.
Preheat a cast iron skillet while we fill and prepare the quesadillas.Spread butter on one side of the large tortilla.
Place the buttered side down on the skillet and cook on medium heat.Spoon over some refried bean and spinach filling over one-half of the tortilla, leaving about 1/2 an inch space from the edge.
Sprinkle some grated cheese over this filling.Fold over the empty half of the tortilla, covering the filling, making a semi-circular quesadilla.Heat this side until the bottom-surface develops deep golden-brown spots and the cheese melts.
This would take about two to three minutes.
Press down the Quesadilla so the cheese melts.Once the bottom has turned golden and crisp, flip the Quesadilla over carefully and allow the other side to brown up.
Once done, transfer to the serving plate.Using a pizza cutter or a knife, cut to form triangular portions of the quesadilla.Serve the Bean Spinach And Corn Quesadilla along with Spicy Mexican Salsa, for a weeknight dinner, followed by a dessert of Greek Yogurt Chocolate Mousse Recipe.
Count of ingredients are 12 |
###Human:
generate a recipe for Gil-E-Firdaus Recipe (Kesar Phirni)
###Assistant:
To begin making the Gil-E-Firdaus recipe, for making ground rice, wash and drain and let the rice rest for around 30 minutes.
In a grinder add rice and grind it coarsely and keep aside.Heat milk in a thick bottomed vessel.
As soon as the milk comes to a boil, add saffron and grounded rice and stir well.
Break lumps if any.
Keep stirring in medium to low heat to avoid getting burnt.Add cardamom powder and chopped dry fruits except raisins.
We shall add raisins at the end to avoid milk getting separate.Keep stirring till the rice gets cooked and milk becomes thick and creamy.
Scratch the sides of the vessel with a spatula to remove the thick cream accumulated.Drop that cream in the milk, that will make it more rick and creamy.Now add sugar to and stir well.
You may suddenly find the milk getting a thin, but that's okay as sugar has a tendency to leave water.Cook the phirni for another few minutes till you get the required consistency.Turn off the flames and allow it to cool at room temperature.Transfer it to the serving bowls, cups or glasses and refrigerate it till chilled.Garnish each serving with chopped almonds, pistachios, saffron and dried rose petals and serve chilled.Serve Gil-E-Firdaus on festivals or as a dessert after your festive Diwali meal.
Count of ingredients are 13 |
###Human:
generate a recipe for Asian Style Sweet Potato Croquettes Recipe
###Assistant:
To begin making Asian Style Sweet Potato Croquettes Recipe, pressure cook the sweet potatoes, peel the skin off, mash and keep aside in a big bowl.Heat 2 teaspoons of oil in a shallow pan, add the onions and saute until it turns translucent.Once the onions have turned translucent add in the green chillies, coriander and saute till the coriander leaves wilt.
Turn off the heat and let it cool a bit.
After the onion mixture has cooled down add it into the mashed sweet potato mixture.
To this add the soy sauce, white pepper powder, season with salt and mix well to combine.Divide the mixture into equal portions and make around 2 inch long croquettes, arrange them on a plate.Now in a plate mix the cornstarch, a pinch of salt and bread crumbs together.Take each prepared croquette, gently roll it into the breadcrumbs mixture, and press gently so that the crumbs stick to the sweet potato croquette.
Keep this aside.Now, add heat the rest of the oil in a wide flat pan, gently place a set of croquettes and pan fry them till all the sides turn golden.
Once done transfer the Asian Style Sweet Potato Croquettes on to a plate with an oil absorbent paper.Likewise, pan fry the rest of the prepared croquettes and serve hot.Serve these Asian Style Sweet Potato Croquettes Recipe along with Peanut Chilli Dipping Sauce Recipe and Ginger Tea as a tea time snack or as an after school snack for your kids.
Count of ingredients are 10 |
###Human:
generate a recipe for Sweet Potato & Rosemary Crisps/ Chips
###Assistant:
To begin making the Sweet Potato Rosemary Crips/ Chip Recipe, we will first have to slice the sweet potatoes into paper thin slices using a mandolin or a sharp knife.Place the slices in a large bowl and add in the remaining ingredients into the bowl.
Stir well so that the potato gets well coated with the herbs, lemon, salt and olive oil.Lay the slices of herbed potatoes on the dehydrator tray without overlapping.
Dehydrate 6 to 10 hours 125 C.
Once the chips are dehydrated, cool the chips completely and store them in air tight containers for several weeks.By dehydrating your own chips, the chips retain all the nutrition and you can eat snacks guilt free at home any time.
Serve Sweet Potato & Rosemary Crisps/Chips as a party appetizer along with a party meal of Insalata Caprese Salad, Spaghetti Pasta In Green Olive Pesto Sauce and Quick & Easy Creamy Fruit Trifle .
Count of ingredients are 5 |
###Human:
generate a recipe for Uttarakhand Style Singhal Recipe
###Assistant:
To prepare Uttarakhand Style Singhal Recipe Take a large mouth bowl.
Add semolina, thick yogurt, mashed banana, sugar and green cardamom powder.
Mix well.Add enough milk and make a smooth batter.Cover and keep it aside for 3-4 hours.Heat oil in a kadai/deep frying pan.Take a clean plastic bag and make a cut in the end.
Fill the bag with semolina batter and press the bag so that batter will reach at the point, where bag has a cut.Drop the batter in the oil in a spiral shape like jalebi.
Fry it until golden brown.Drain on an absorbent paper and repeat the process.Serve Uttarakhand Style Singhal Recipe with rabdi as a dessert or with tea as a snack.
Count of ingredients are 7 |
###Human:
generate a recipe for BaNilla Sandwich Cookie Recipe
###Assistant:
To make the BaNilla Sandwich Cookie Recipe, spread the nutella spread on the inside of all Nilla cookies.Apply peanut butter on slices of banana and roll that side in sprinkles and cover the banana cover with the sprinkles.Place the banana in between the nutella spread nilla cookies and sandwich them by placing another cookie on the top.That's it, the BaNilla Sandwich Cookie is now ready to be served.
Serve BaNilla Sandwich Cookie along with a hot cup of Espresso Coffee when you have guests coming over for visit.
Count of ingredients are 5 |
###Human:
generate a recipe for Indian Style Beetroot Soup Recipe
###Assistant:
To bgein making the Indian Style Beetroot Soup recipe, dice tomatoes into small pieces and put them in an oven proof pan.
Add crushed garlic onto the tomatoes and drizzle some olive oil.Roast the tomatoes in the preheated oven for 20 minutes.
Make a puree of tomatoes once they have cooled down in a mixer grinder.Now take a big pan for making soup and pour some oil or butter and heat it up.
Add bay leaf, cloves, black peppercorns, cinnamon into the pan and keep stirring till the time you start getting the aroma of the spices.Add finely chopped onion into the pan and cook it for 4-5 minutes till it becomes tender and pink.Add grated beetroot and tomato puree into the pan and cook for 5 more minutes.
Now add vegetable stock, salt and pepper into the pan and cook the soup for 10 to 15 minutes.Taste the soup and adjust the seasoning as per your taste.
Let the soup cool down and make a smooth puree using a blender.
Strain the soup and keep it aside.Heat a saucepan and add the strained soup.
Serve it hot, garnish it with some sesame seeds and coriander leaves.Serve Indian Style Beetroot Soup along with Bean Sprout & Corn Salad for a weekday dinner.
You can also serve this soup as a starter before your Indian meal.
Count of ingredients are 11 |
###Human:
generate a recipe for Oats, Cranberry And Walnut Bread Recipe
###Assistant:
To begin making Oats, Cranberry and Walnut Bread preheat oven to 180 C and line a standard 9x5 loaf tin and grease with butter and dust with flourIf using dried cranberries, soak them in 1/2 cup of water with 1 tablespoon sugar for 20 minutes.
Strain any extra liquid and keep aside.Meanwhile stir in vinegar to milk and let it stand for 5 minutes.Pulse instant oats in a food processor to get a coarse powder (not to make it fine).In a large mixing bowl combine the flour, oats, baking powder, baking soda, salt and sugar.In another medium bowl beat together egg (or flax egg) lightly, add milk and vinegar mixture, melted butter, orange zest and stir together.Pour in the egg mixture to the flour mixture.
Stir together all the ingredients just until the bread batter is combined -don't over mix the batter.Fold in the chopped walnuts and cranberries into the above bread batter.
Transfer the batter to the greased loaf tin and bake for 30-35 minutes or until a toothpick comes out clean.Once the bread is baked, remove from the oven and allow it to cool completely.
Serve the Oats, Cranberry And Walnut Bread as a tea time snack along with masala chai.
Count of ingredients are 13 |
###Human:
generate a recipe for Golden Glow Smoothie Recipe
###Assistant:
We begin making the Golden Glow Smoothie Recipe by peeling the carrots and chopping them into medium sized pieces.Next is to peel the papaya, remove the seeds and cut them also into medium pieces.
Remove the pulp from the orange and add all these ingredients along with the rest that is mentioned above.Blend it into a smooth paste.
Serve the Golden Glow Smoothie Recipe along with Vegetable Rava Upma Recipe (Savory Semolina Breakfast Pudding) for a scrumptious breakfast.
Count of ingredients are 6 |
###Human:
generate a recipe for Punjabi Style Arbi (Recipe In Hindi)
###Assistant:
To make Punjabi style Arabic vegetables, first wash the Arabic.
After washing, remove the skin and cut it out into thin long pieces.
Now heat oil in a pan and add cumin seeds.
After 15 seconds, add green chilies and let it cook for 1 minute.
After 1 minute add onions and cook till they become soft.
Add the Arabs to it and cook for 4 minutes.
After 4 minutes add all the dry spices to it.
Do not add mango powder and garam masala at this time.
Reduce the heat and cook until the arbi is cooked.
Bitch kept shaking in between.
After the arbi is cooked, add mango powder and garam masala powder, mix it and let it cook for 1 minute more.
Turn off the gas and serve hot.
Serve Punjabi Style Arabic Sabzi with Panchamel Dal, Spinach Raita and Phulka for dinner.
Count of ingredients are 11 |
###Human:
generate a recipe for Jhunka Vadi Recipe - North Karnataka/Maharashtrian Speciality
###Assistant:
To begin making the Jhunka Vadi Recipe, dissolve the gram flour adding a little water at a time to make a thick batter.
Stir in the turmeric powder, lemon juice, asafoetida powder, salt and red chili powder and keep aside.Heat oil in a heavy bottomed pan; add in the mustard seeds, cumin seeds and allow them to crackle.Add in the finely chopped onions, ginger, garlic and sauté until the onions become soft and translucent.Stir in the gram flour mixture to the onions mixture.
Turn the heat to low and keep stirring until the mixture leaves the sides of the pan and the gram flour mixture gets a shiny texture.Turn off the heat and transfer the mixture to greased rectangular pan and spread the mixture evenly.Cut the mixture into square or diamond shapes once the mixture cools.Heat oil in a small pan; add in the sesame seeds and curry leaves and allow it to crackle.
Pour the sesame seeds over the gram flour cake and garnish with chopped coriander leaves and serve.Pour the sesame seeds over the Jhunka Vadi and garnish with chopped coriander leaves and serve.Serve the Jhunka Vadi Recipe as a snack during your tea time with Ginger Cardamom Chai.
Count of ingredients are 15 |
###Human:
generate a recipe for Chana Kanghou Recipe - Manipuri Style Kala Chana Sabzi
###Assistant:
To begin making the Manipuri Style Chana Kanghou Recipe, soak the chickpeas in water for about 4 hours or overnight.After soaking pressure cook the chickpeas in a pressure cooker with water and salt for about 5 whistle.
After 5 whistles turn off the heat and let the pressure release naturally.Once the pressure has released open the pressure cooker and then strain the water from the chickpeas.
Keep aside.Now heat a skillet with oil, add the cumin seeds and let them splutter.Once the cumin seeds have spluttered add the onions and green chillies.
Saute the onions and green chilli till the onions become golden brown.Once done, add in the tomatoes and saute them well, you can add a little more salt to help cook the tomatoes faster.After the tomatoes have softened add in the red chilli powder, coriander powder and saute for a minute.Once done, add your cooked chickpea to the masala, 1/4 cup of water and keep mixing till the water evaporates and becomes little dry.Once done turn off the heat and transfer the Manipuri Style Chana Kanghou to a serving bowl.
Garnish with coriander leaves and serve.Serve the Manipuri Style Chana Kanghou Recipe along with a Palak Dal and Tawa Paratha to make it a meal.
Count of ingredients are 11 |
###Human:
generate a recipe for Kerala Style Banana Dosa Recipe
###Assistant:
We begin making the Kerala Style Banana Dosa Recipe by heating jaggery with ¼ cup water into a sauce pan till it dissolves.Mash the bananas into a bowl, add all the other ingredients including the jaggery syrup and add 1 cup water and mix well to form a thick pancake batter.Heat a nonstick pan with ghee and pour a ladle on the hot pan and cook for about 2 minutes on either side and flip it over.
Do the rest to remaining batter.Serve the Kerala Style Banana Dosa Recipe as a snack after school with glass of buttermilk or Mango Lassi Recipe (A Refreshing Mango Drink with Yogurt).
Count of ingredients are 9 |
###Human:
generate a recipe for Khandeshi Sev Bhaji Recipe
###Assistant:
To begin making the Khandeshi Sev Bhaji Recipe, saute the onions on a flat skillet with oil.
Saute until they turn light brown.Allow it to cool down, add onions and the rest of the ingredients to grind to form a smooth paste.Heat a kadai with oil, add turmeric powder and red chilli powder and add the ground paste.Add red chilli powder, turmeric powder and goda masala, cook until the onions turn dark brown.
Add jaggery and cook for 2 more minutes.Add 1 cup of water and salt according to your taste and allow it to boil.
Once the curry begins to boil add sev and simmer for 2 more minutes and serve hot.Serve the Khandeshi Sev Bhaji along with Lasun Batata Poori and Bihari Karela and Aloo Ki Subzi to make it a complete meal.
Count of ingredients are 10 |
###Human:
generate a recipe for Methi Mushroom Masala Recipe
###Assistant:
To begin making the Methi Mushroom Masala Recipe, firstly wash the mushrooms, in a bowl mix with curd, red chilli powder and ginger paste.
Marinate for 5 minutes.Soak the leaves in water for 5 minutes, strain and set aside.
Heat a small wok with oil, fry the mushrooms and remove after 2 minutes.In the same pan, add bay leaf, kalonji and ginger and garlic paste.
Fry for 1 minute.Fry the onions for few minutes or till they become soft.
Next, add tomato puree, red chilli powder and turmeric powder.
Let it cook for about a minute.After a minute, add warm water, salt and garam masala powder.Let it boil to a semi thick consistency, now add the mushrooms and soaked and strained dry methi leaves.Serve hot immediately with a dash of lime juice and red chilli on top.
Serve Methi Mushroom Masala Recipe along with Palak Raita and Whole Wheat Lachha Parathas for weekly dinner.
Count of ingredients are 18 |
###Human:
generate a recipe for Spinach and Moong Dal Pakodas Recipe
###Assistant:
To begin making the Palak And Moong Dal Pakodas Recipe, wash and soak the moong dal for 2 hours and then grind it to a semi course paste using a mixer grinder.
Remove the ground moong dal into a bowl.Now, whisk the ground moong dal paste vigorously for a few minutes to incorporate air into the mix to make the batter a little lighter.Add in the chopped spinach, onion and green chilli.
Add the spices mentioned including carom seeds, coriander seeds, red chilli powder, garam masala powder, turmeric powder, cumin powder, season with salt and mix well.Now, heat oil in a paniyaram pan and add oil in each cavity.
Once it is hot drop a spoon full of batter into the oil to form small pakodas and let it cook for 2 minutes on medium heat.When pakodas are cooked on one side and turned golden brown, flip over and cook on the other side.Once the pakodas are evenly browned on all sides and cooked through remove them from the pan into an oil absorbent paper and proceed to make the next batch of the pakodas with the remaining batter.Serve the Palak And Moong Dal Pakodas Recipe as a tea time snack along with spicy dhaniya pudina chutney and masala chai for a tea party and impress your guests.
Count of ingredients are 13 |
###Human:
generate a recipe for Milagu Sadam Recipe (Instant Pepper Rice)
###Assistant:
To begin making the Milagu Sadam, heat oil in a heavy bottomed pan.Add mustard seeds and wait till they crackle.
Add urad dal and sauté till dal begins to turn brown.Add finely chopped onions and curry leaves.
Saute till the onions turn translucent.Once it is done, add the cashew nuts in the pan.Add freshly ground pepper powder and salt to taste.
Mix well and let it cook for a minute or 2 minutes.Add cooked basmati rice and gently toss it to coat the rice well with the pepper-onion mix.
Check for seasoning, add more salt if needed.Turn off flame and serve immediately.
Serve Milagu Sadam with Tomato Onion Cucumber Raita or Boondi Raita for a light and delicious weekday meal.
Count of ingredients are 9 |
###Human:
generate a recipe for Gulkand Panna Cotta Recipe with Strawberry Sauce
###Assistant:
To begin making the Gulkand Panna Cotta with Strawberry Sauce recipe, first get all the ingredients ready.Pour the milk into a small bowl, and stir in the gelatin and keep aside.
In a saucepan over medium heat, whisk together the heavy cream, gulkand and castor and bring to a brisk boil.Once it comes to a boil, pour the milk gelatin mixture.
Stir until the gelatin is completely dissolved and continue to cook for about a minute.
Once the panna cotta mixture is done, turn off the heat.Divide the the mixture into 6 individual glasses or ramekins and allow it to cool completely before you can refrigerate it.
Refrigerate the Gulkand Panna Cotta for at least 6 hours until set.
Once set you can serve the Gulkand Panna Cotta topped with strawberry sauce or as it is.
You can also serve the Gulkand Panna Cotta, with saffron and dry coconut as a dessert for your Parties.
Count of ingredients are 5 |
###Human:
generate a recipe for Masala Khichia Recipe (Spicy Corn Flour Papad)
###Assistant:
To begin making the Spicy Masala Khichia recipe, firstly, sieve the corn flour and keep it side.Next, in a saucepan boil the water for double as compare to the flour.When the water comes to a boil, add green chilli paste, red chilli powder, salt, cumin seeds, salt, ajwain, papad khar and mix well.Add two teaspoon of mustard oil in the water mixture and mix it properly.When water is properly hot add corn flour little by little and mix well.
Stir it continuously to avoid lumps in the mixture.When water is absorbed, cover it with lid and steam it.
Now switch off the flame and again mix the dough and keep it aside for 5 minutes.Make small balls in round shape out of it and keep it between two plastic sheets.Keep it on a rolling board and press it with another rolling board or any heavy plate to form a flat roti.
You can even make it in a papad machine.Now take out the plastic sheet and leave this papad on the cloth.
Keep in the sun for 2 days.
When papad is properly dry then store in airtight container.The next step is to make the masala khichia.
Microwave the dry khichia for about 20 seconds or directly roast it on the flame.Once done, spread ghee on the entire khichia and sprinkle some red chilli powder on it.Meanwhile add onion, tomato, cucumber, green chillies and salt in a mixing bowl.Now, spread the vegetable mixture on the khichia and garnish it with chopped green coriander.
You can also use sev to garnish the same.Serve Spicy Masala Khichia along with Panchmel Dal and Khooba Roti for as perfect Rajasthani meal.
Count of ingredients are 15 |
###Human:
generate a recipe for Creamy Roasted Pumpkin Risotto Recipe
###Assistant:
To begin making the Pumpkin Risotto Recipe, we will first roast the pumpkin in a wok.
For this heat a tablespoon of olive oil in a wok; add in the pumpkin cubes, sprinkle a pinch of salt and roast until the pumpkin is soft and cooked completely.
Keep half the roasted pumpkins aside and puree the remaining half.Once cooked, allow it to cool a little and then puree it in a blender.
Keep the roasted and pureed pumpkin aside.Keep the vegetable stock simmering on low heat in a sauce pan, while we proceed to cook the rice.
Click to see the video recipe of how to make vegetable stockIn our next step, we will cook the risotto rice.
In a heavy bottomed pan, that also has a lid; heat two tablespoons of olive oil and add in the chopped onion and garlic.
Saute the onion and garlic on medium heat until the raw smell goes away and has changed its color to a light pink or light golden.
Dont let the onions get brown.Stir in the rice into the onion mixture and stir fry for a couple of minutes.
Next add in the wine and cook, stirring continously until the wine has evaporated.
Gradually add in the hot vegetable stock a little at a time to the rice.
As the stock keeps getting absorbed by the rice, keep stirring and adding a little more stock at a time, until all the stock has been used and absorbed by the rice.
By the end of it, the risotto rice will be tender and have a creamy texture.
Make sure you keep stirring the Risotto rice, so it cooks evenly and does not get burnt to the bottom of the pan.Finally stir in the puréed pupkin, the sour cream or mascarpone cheese; check the salt and spice levels and ddjust to suit your taste.
Finally stir in the coarsely pounded black pepper and the chopped parsely.
Turn off the heat.
Serve the Pumpkin Risotto in bowls garnished topped with a few pieces of roasted pumpkin for each bowl.
Drizzle extra virgin olive oil on top just before serving.
You can also optionally topped the Risotto with Parmesan cheese or even Sour Cream and serve hot.
Count of ingredients are 11 |
###Human:
generate a recipe for Grilled Basil Pesto Chicken Sub Sandwich Recipe
###Assistant:
To begin making the Grilled Basil Pesto Chicken Sub Sandwich, let's make the fresh basil pesto and keep it ready.
We will first have to grind all the ingredients together.In a food processor, combine basil leaves, walnuts, garlic, salt, crushed black peppercorns and cheese.
Blend until the mixture is a coarse pasteWith the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.Next add the Parmesan and puree for a minute.
Transfer to a bowl and set aside.In a mixing bowl, marinade the chicken breast along with pesto, cream, and lemon juice.
Let it sit for about an hour.Heat a grill pan/skillet on medium flame, put some garlic butter and place the chicken breast on it allow to cook on both sides for about 8-10 minutes on each side.Set aside.
Cut them into slices or small chunks.Slice the hot dog bread horizontally, light apply butter and toast on a griddle on low flame, turn off heat.Place the two halves of the hot dog bread, on a countertop, apply red chilli sauce on the base, arrange tomato slices, the pesto chicken pieces and place the cheese slices over it.Finally, spread mayonnaise on inside of the top half of hot dog bread and close the sub sandwich.Serve the The Grilled Basil Pesto Chicken Sub Sandwich along with Zucchini Parmesan Fritters Recipe and Tzatziki Recipe - A Greek Yogurt Dip for a weekend lunch.
Count of ingredients are 15 |
###Human:
generate a recipe for Simple Peruvian (Mayocoba) Beans Salad Recipe
###Assistant:
Method To Cook Peruvian BeansTo begin making Simple Peruvian (Mayocoba) Beans Salad Recipe, cook the peruvian beans first.Wash and rinse the dried beans in cold tap water.
In a pan, add water, chopped onion, Peruvian beans, oil and salt and wait for rolling boil temperature.Transfer the beans to crock pot and set the temperature in high mode and cook it for 4 hrs.
Peruvian beans is ready.
You can also use follow here the cooking method to cook the beans.To make saladIn a large bowl, combine all the ingredients (Cooked peruvian beans, chopped roma tomato, chopped white onion, chopped jalapenos, pepper, salt, lemon juice and olive oil.
Toss and mix well with a spoon.Cover and chill it for 15 mins in the refrigerator.
Simple Peruvian Beans salad is ready to serve.
Enjoy with tortilla chips.If you don't get peruvian beans, try the same recipe with chick peas, rajma etc..Pair Simple Peruvian (Mayocoba) Beans Salad Recipe along with Quick Creamy Pea Soup Recipe and tortilla chips for a light dinner.
Count of ingredients are 11 |
###Human:
generate a recipe for Mexican Low Fat Fish Wraps Recipe
###Assistant:
To begin making the Mexican Low Fat Fish Wraps recipe, marinate the fish by applying black pepper powder, lemon juice and salt.
Keep it aside for 30 minutes.For salsa, mix the ingredients mentioned for salsa in a mixing bowl and keep it aside.
Mix yogurt and seasoning for yogurt sauce.Pre-heat the oven for 5 minutes.
Place the marinated fish on the skewers, brush them with oil and grill them for 20 Minutes at 200 C.To assemble the Mexican fish wraps, heat the tortilla for few seconds.
Then place it on a plate.In the centre spread the lettuce.
Over it spread 2 tablespoon of salsa.
Over this, place the grilled fish pieces.Spread 2 tablespoons of yogurt sauce on the top of the fish.
Roll the tortillas by bringing the opposite sides together.If the roll is very big, cut it in halves and serve with yoghurt sauce and salsa.Serve Mexican Low Fat Fish Wraps along with Spicy Mexican Salsa Verde and a glass of Pomegranate Mint Cocktail Recipe for a perfect weekend dinner.
Count of ingredients are 14 |
###Human:
generate a recipe for Phalguni Dal Recipe - Bengali Style Red Lentils With Fresh Green Peas
###Assistant:
To begin making Phalguni Dal Recipe, place a Pressure Cooker pan on medium heat.
Add the washed and drained masoor dal.
Add the chopped tomatoes and chopped onions.
Grate ginger and garlic to the dal mixture.
Add 1-1/2 cup water to it.Place the lid on the pressure cooker pan with its weight placed on it and allow it to cook until you hear three whistles.Turn off the heat.
Wait til the pressure is released completely.
Now open the lid and mash the dal with a ladle and keep it aside.We will now proceed to prepare the seasoning.To prepare the seasoning, Place a Kadai (Wok)/ Stir Fry Pan on medium heat.
Add 2 teaspoon mustard oil to it.
Add mustard seeds, fenugreek seeds, fennel seeds, cumin seeds and kalonji seeds one after the other and allow the seeds to crackle.Once done add the green chilies and saute for 1-2 minutes.
Add asafoetida and turmeric powder followed by fresh green peas.
Cook the green peas covered on medium heat for 2 minutes.After two minutes add the mashed masoor dal, garam masala and salt to taste.
Mix well.
Add some water depending on how thick or thin you want your dal to be.
Let it simmer on low heat for 3-4 minutes and then turn off the heat.Garnish Phalguni Dal Recipe with freshly chopped coriander leaves and serve.Serve Phalguni Dal Recipe for your lunch or dinner with steamed rice or laccha paratha and Carrot Cucumber Tomato Salad with Lemon and Coriander.
Count of ingredients are 17 |
###Human:
generate a recipe for Sanjori Bread Recipe (Maharashtrian Sweet Flatbread Stuffed with Halwa)
###Assistant:
To begin making the Sanjori Bread Recipe, first sieve the wheat flour and salt into a mixing bowl.
Add ghee and crumble it together with your fingers till it resembles breadcrumbs.Then, gradually add water a little at a time and knead to a smooth dough.
Cover the bowl and set the dough to rest for 30 minutes.Meanwhile, prepare the sheera.
Place a kadai on the heat and add the ghee to it.
Add the wheat rava and roast on a low-medium heat until the rava is toasted and aromatic.Lower the heat and gradually add water, sheera while stirring continuously to cook the halwa.
Then, add milk and mix well till cooked into a smooth mix.Once wheat rava is cooked, add cardamom powder and powdered jaggery and stir well.Cook the sheera until all the moisture is absorbed and halwa starts leaving the sides of the pan and comes together in a thickish consistency.Take the sheera off the heat and allow it to cool completely.
Then, make lemon sized balls of it.Now, divide the bread dough into equal sized portions (Same number as the sheera portions).Take a plastic sheet or banana leaf and grease it with a little oil.
Take a dough ball and flatten it a bit with your fingers into a small disc of about 3 inches diameter.Place a portion of the sweet filling at the centre of the disc.
Bring the edges together to seal it completely and press over the greased plastic sheet or banana leaf.Once again, using your fingers, press the stuffed, bread dough out into a thinner, wider disc called a poli.
Poli should not be very thick or very thin and the filling should not ooze out.Place a skillet or tava on the heat.
Grease it lightly with a kitchen paper dabbed in ghee.When it has warmed, place the prepared poli on it.
Keep the heat on medium and allow it to cook on one side.
When bubbles begin to appear on the top f the poli, apply ghee/oil all over the top of poli and flip it.
Repeat until both sides are cooked and evenly brown.Repeat this with all the remaining portions of dough and sheera.You can store the prepared Sanjori Bread in an airtight container until ready to serve.
If you are serving it on the same day, then keep poli at room temperature.
But, if you are going to serve it on the next day, then keep it in refrigerator.
Take it out of the refrigerator prior to serving, to allow the temperature to normalise a little, then re-heat it in a microwave or on a warm skillet, and serve the Sanjori Bread topped with ghee.
Count of ingredients are 9 |
###Human:
generate a recipe for Creamy Mango Kulfi Recipe With Cream Cheese
###Assistant:
Cream Cheese Mango Kulfi is an easy recipe to make.
Get all the ingredients ready first.
Beat the cream cheese with a mixer at high speed until smooth.Combine whipped cream and whip until light and fluffy.Add the mango puree and continue to whip.
When the mixture forms stiff peaks, turn it off.Add in the diced mangoes and whip for few seconds.Spoon the Cream Cheese Mango Kulfi into a kulfi moulds, cover and freeze for 10 to 12 hours until firm.Serve the Cream Cheese Mango Kulfi as an indian dessert for a holi party or during the summers when you are looking to make a quick dessert.
Count of ingredients are 5 |
###Human:
generate a recipe for Mushroom And Bok Choy Stir Fry Recipe
###Assistant:
To prepare the Mushroom And Bok Choy Stir Fry Recipe, we will first prepare the vegetables.Clean, wash and quarter the mushrooms into even size pieces.
Then wash and pat dry bok choy with a kitchen towel.
Once the bok choy is dry, slice the stem and leaves into broad pieces of about 2 inches long.
Heat a teaspoon of oil in a pan over medium-high heat.
Once the oil is hot enough add the ginger, garlic and sliced red chilies.
Stir fry, stirring continuously until the aroma comes through, for about 2 minutes.
Take care not to burn the garlic.Add the mushrooms, bok choy, soy sauce, vinegar, paprika and stir fry until the mushroom is cooked al dente.
Once mushrooms are cooked through, turn off the heat.
Drizzle some honey over the stir fry and mix to combine evenly.
Turn off the heatTransfer the Mushroom And Bok Choy Stir Fry to a serving plate and garnish with sesame seeds.
Serve it as a side dish along with Broccoli & Pepper Rice for a wholesome meal.
Count of ingredients are 11 |
###Human:
generate a recipe for Corn And Onion Raita Recipe
###Assistant:
To begin making the Corn And Onion Raita recipe, first, whisk the curd and salt to taste with the required amount of water in a mixing bowl and keep aside.Heat oil in a small pan.
Add cumin seeds, green chillies and onions and saute till the onions become soft and translucent.Once done add the boiled corn, red chilli powder and the required salt and saute for a minute.
After a minute turn off the heat.
Let the corn cool a bit.
Once done add this mixture in the curd, mix it and garnish it with fresh coriander.Serve Corn And Onion Raita along with Vegan Kofta Curry and Phulkas for a perfect weekday lunch or dinner.
Count of ingredients are 9 |
###Human:
generate a recipe for Achari Aloo Parwal Sabzi Recipe (Pointed Gourd And Potato Stir Fry In Pickle Spices)
###Assistant:
To begin making the Achari Aloo Parwal Sabzi Recipe place a pan on a medium heat and dry roast all the ingredients under “Dry roast and grind to coarse powder” and pulse them together in a grinder to make a spice mix.
Set aside to use later.Place a pressure cooker on the heat and add mustard oil to it.
Warm it till it gets smoky, then reduce the heat to low, add nigella seeds and allow them to crackle.Add onions and saute until just light golden brown.
Do not burn them.Then, add potatoes, parwal, and sliced tomatoes and saute on a high heat for 4-5 minutes.Add haldi, ground spice mix, amchoor and mix well to coat the vegetables.Sprinkle sufficient water to cook the veggies but not make too much of a gravy, place the lid on the cooker and cook for 2 whistles.Turn the heat off and allow the cooker to cool down until the pressure releases naturally.Open the cooker, add salt, mix and simmer for another minutes so the excess water evaporates.Serve it in a dish and garnish with fresh coriander leaves.
Serve hot with Phulkas, Matar Ki Puri and Dal Banjara for a wholesome weeknight dinner.
Count of ingredients are 15 |
###Human:
generate a recipe for Pan Fried Avocado Kofta Recipe
###Assistant:
To begin making the Pan Fried Avocado Kofta recipe, peel the avocado and mesh it well with fork.Heat a skillet and add a teaspoon of oil.
Fry grated carrots on medium high heat for about a minute and remove from the heat.Take a bowl and add in the cooked carrot, chopped onions, grated ginger garlic, green chilies and coriander leaves.
Add in all the spices, sprinkle some salt, add in tamarind water and lemon juice.
Mix everything well.If the mixture is too soggy and cannot make Koftas, add a tablespoon of rice flour and mix so that the moisture gets absorbed.
Take slightly bigger then ping pong size ball of the mixture on your palm and start shaping them into oval.
Keep them aside on a plate.Take some semolina or breadcrumbs in a plate and dust all the Koftas well, coating with semolina on all the sides.Heat a skillet and add oil.
Place all the prepared kebabs on top keeping some space in between each.
Let them fry on medium heat for about 5 minutes.Turn them over and fry on the other sides.
Once they look all browned and crisp, Remove on a plate and serve these crisp kofta hot as an appetizer.Serve Pan Fried Avocado Kofta along with Dhaniya Pudina Chutney and Masala Chai for your evening break.
Count of ingredients are 18 |
###Human:
generate a recipe for Cinnamon Spiced Orange Iced Tea Recipe
###Assistant:
To prepare the Spiced Orange Iced Tea, start with peeling orange.
Save the orange peel for flavoring the tea and squeeze fresh juice from the orange slices.
Keep the juice in a bowl and set aside until required.Boil the water in a saucepan over high heat.
Add the tea leaves, orange peel, sugar, cinnamon, star anise to the boiling water.
Stir to combine and let the water simmer for few minutes over medium heat.Once the spices and orange flavor is nicely infused into the water, turn off the heat.
Strain the liquid into a large jug.
Let the water cool down.
Add the orange juice to the cooled infused water and stir to combine.
Refrigerate the Orange Ice Tea for a couple of hours before you are ready to serve.To serve the Spiced Orange Iced Tea, add 1 to 2 ice cubes in each serving glass, pour the tea and garnish with lemon slices and fresh mint sprigs.Serve Spiced Orange Iced Tea as a refreshing drink for the hot summer days.
Count of ingredients are 8 |
###Human:
generate a recipe for Punjabi Sabut Moong Ki Dal Recipe (Whole Green Lentils Cooked With Punjabi Spices)
###Assistant:
To begin making the Punjabi Sabut Moong Ki Dal, first wash the green moon thoroughly under running water and soak the lentils for 3-4 hours or overnight.
Ensure that there is sufficient water in the vessel to submerge the lentils completely.When ready to cool the dal, place a pressure cooker on the heat.
Add whole moong dal with 3 cups of water, salt and turmeric powder to it.
Shut the lid and allow it to cook on a high heat.
When the pressure cooker releases one whistle, reduce the heat to low and continue to cook for 6 minutes before you turn the heat off.
Allow the cooker to rest till the pressure has released naturally and the weight is easy to pull off.
When the lid comes off without any resistance, you will know that the pressure has released completely and the cooker can be opened.
Set the cooked moong aside.Place a kadai on the heat, add some oil to it and warm it up slightly.
Add jeera seeds to it and toss till they gently brown.Add the chopped onions, green chilli, ginger and garlic to the oil and sauté it all until the onions are golden brown.When the onions turn brown, add tomatoes and sauté for a few minutes until the tomatoes are fully cooked.Add the cooked dal and garam masala at this stage and simmer for 2-3 minutes.In a tempering/tadka pan or ladle, melt the ghee.
When it is warm, add the Kashmiri mirchi powder, saute for 30 seconds and pour the tempering over the dal right before serving.Add a dash of lemon juice and garnish with coriander leaves and serve hot Serve the Punjabi Sabut Moong Ki Dal with fresh Phulkas or Lachcha Parathas, with sliced onions and a dash of lemon for a simple comforting meal.
Count of ingredients are 14 |
###Human:
generate a recipe for Kali Mirch Aloo Bhindi Sabzi - Aloo Bhindi Pepper Fry Recipe
###Assistant:
To begin making Kali Mirch Aloo Bhindi recipe, add the potatoes with 1 cup water in a pressure cooker and cook for 3 to 4 whistles.
Allow the pressure in the cooker to release naturally.Once the potatoes are cooled down, peel the potatoes and cut them into small cubes.
Keep it aside.Make a fine powder of cumin seeds and peppercorns using a mixer grinder.
Keep aside.Heat oil in a heavy bottomed pan.
Once the oil is hot, add the cumin seeds and allow it to crackle.Add the finely chopped onion and saute until it turns soft and translucent - about a minute.Once the onions are softened, add bhindi, sprinkle some salt and saute until the sliminess goes away.
Keep the bhindi slightly covered, this will help the bhindi cook faster with the steam.At the same time, since the lid is slightly ajar, it will help the steam escape and prevent sliminess.
Once the bhindi is cooked, add the boiled potatoes, turmeric powder and powdered black peppercorns and cumin powder and saute till the Kali Mirch Aloo Bhindi Sabzi turns a bit crispy.
This would take about 3 to 4 minutes.Check the salt and adjust accordingly.Once the Aloo Bhindi turns a bit crispy and gets well coated with the cumin-pepper powder turn off the heat and serve hot.Serve the Kali Mirch Aloo Bhindi Sabzi along with Steamed Rice, Garlic Rasam, Elai Vadam and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for a simple yet flavoursome weeknight dinner.
Count of ingredients are 8 |
###Human:
generate a recipe for Kolkata Style Vegetable Chop Recipe
###Assistant:
To begin making Kolkata Style Vegetable Chop Recipe, heat a kadai and roast the dry spices (fennel, cumin, cardamom, cinnamon, dry red chili, black peppercorn, kalonji), let them cool down and grind to powder.
Keep aside.Peel the vegetables, wash them well and cut into big chunks.
Cook till the first whistle goes off, remove from heat.
Wait till the pressure releases.
Take out all the vegetables and keep in a colander to drain out all the excess water.Grate the cooked vegetables.In a non stick pan add some oil(1tbsp) and when the oil is hot reduce the heat and add grated ginger and the vegetables.Add the powdered spices and crushed peanuts.
Stir well.
Add salt and sugar.
Keep cooking for 5-6min.
Switch off the heat.
Let the mixture cool down.
[Note: If you think your vegetable mixture has more moisture then cook for longer duration.
To know whether it is done or not take a little vegetable mix in your hand and try to make a ball, if you can make a nice round ball without sticking the vegetables to your hand then the mix is perfectly done.]Make small balls with the mixture.
The size and shape depends on individuals choice, I did a cylindrical shape.Make a thin batter by mixing water and corn flour.
Dip the vegetable balls in the batter and roll them in bread crumbs.Repeat the process.
So the vegetable balls coated twice with bread crumbs.Deep fry the chops and drain on a kitchen towel.Serve Kolkata Style Vegetable Chop Recipe with Kasundi or Dhaniya Pudina Chutney Recipe (Green Chutney), Date and Tamarind Chutney Recipe | Khajur Imli Chutney and Slices of onion and cucumber, during evening.
Count of ingredients are 17 |
###Human:
generate a recipe for Creamy Chicken Pesto Spaghetti Pasta Recipe
###Assistant:
To begin making the Creamy Chicken Pesto Pasta Recipe, heat a sauce pan with enough water.
Sprinkle salt in order to increase the cooking process.Add the spaghetti pasta into the boiling water, and wait till it softens.Cook until it becomes al dente (just cooked) and strain it under running water to stop the cooking process.
Drizzle olive oil into the pasta, toss it well and keep it aside.
The next is to make the basil pesto.
Into a mixer grinder, add the basil leaves, garlic, olive oil, walnuts, parmesan, pepper and salt.
Blend to make a smooth pesto mixture.
Add a little water if required.
Squeeze in some lemon juice into the pesto.Take out the sun dried tomatoes from the jar.
And cut them into small bite size pieces.
Set them aside.Cube the chicken breast.
Also mince some garlic and set aside.In a wide pan, add some olive oil and add minced garlic to the pan and give it a toss.
Add chicken and cook till it has turned white from pink and is roasted well.
Season with salt and black pepper according to your taste.Into the saucepan, add the basil pesto, boiled pasta and the chopped sundried tomatoes.Toss the Creamy Chicken Pesto Pasta together and stir fry on medium heat until all of them come together.
Check the salt to taste and adjust accordingly.Turn off the heat and transfer the Creamy Chicken Pesto Pasta to a serving bowl.Serve Creamy Chicken Pesto Pasta Recipe with Garlic Bread and a Rich Dark Chocolate Mousse Recipe for a healthy weekend dinner.
Count of ingredients are 11 |
###Human:
generate a recipe for Sesame Potato Toast Recipe
###Assistant:
To begin making the Sesame Potato Toast, first boil the potatoes until soft.
Peel and mash them when it is still hot.In a large mixing bowl, add the mashed potatoes, chopped coriander leaves, chopped green chillies and chaat masala.
Check the salt and add more according to taste.Take a bread slice and apply 2 tablespoon of the mashed potato mixture on it.Pour the sesame seeds on a plate.Reverse the bread on which the mashed potato mixture has been applied on the plate with sesame seeds.
Lightly press the bread on the sesame seeds, so the potato gets coated with sesame seeds.Heat a skillet on medium heat and add a dollop of butter.
Now shallow fry the bread upside down with the sesame potato mixture facing downwards in the pan.
Fry till the sesame seeds become slightly brownish.
This should take around 10 Minutes.Then flip the bread to the other side and fry for a few more minutes until the bottom is slightly crisp and golden.Serve the Sesame Potato Toast as a tea time evening snack along with masala chai or as an appetizer for dinner parties.
Count of ingredients are 8 |
###Human:
generate a recipe for Andhra Pepper Chicken Recipe
###Assistant:
To begin making Andhra Pepper Chicken Recipe, take a big bowl and marinate the chicken pieces with turmeric powder, ginger garlic paste, salt and lemon juice, mix and keep refrigerated for 30 minutes.Heat oil in a deep frying pan, once the oil is hot, temper the oil with cinnamon stick, cloves and 3/4 portion of curry leaves and saute it for about 30 seconds.After 30 seconds, add the chopped onions and saute till they turn golden and start to caramelize.Once the onions are starting to brown, immediately add chopped green chillies and marinated chicken, saute for about 2 minutes.
Add coriander powder and crushed pepper, mix well and cook on low flame until the curry comes together from sides of the pan.
Stirring, intermittently sprinkle water as and when required.
This will take about 4 to 5 minutes.Add about 1/4 cup water, once water starts boiling, reduce the heat and cover.
Cook until the chicken is tender and cooked.
Once the chicken is soft cooked, open the lid and stir on medium heat till the moisture evaporates .Sprinkle chopped 3/4 cup of coriander and cook for 2 minutes.Before serving garnish with 1 teaspoon crushed pepper, 1 teaspoon lemon juice and remaining coriander leaves.Serve Andhra Pepper Chicken Recipe along with Tawa Paratha Recipe, steamed rice and Andhra Style Pappu Charu Recipe (Lentil Soup Style Curry) for lunch.
Count of ingredients are 13 |
###Human:
generate a recipe for Cabbage, Bell Pepper and Apples with Sriracha Slaw Recipe
###Assistant:
To begin making the Cabbage, Bell Pepper and Apples with Sriracha Slaw Recipe we will keep all the vegetables cut and ready in a bowl.Add yogurt, sriracha sauce, tobacco sauce, honey, salt and pepper and give it a mix.
Check for seasonings again.Serve it in a bowl and sprinkle chia seeds over it.Serve the Cabbage, Bell Pepper and Apples with Sriracha Slaw Recipe along with burger or a sandwich to enjoy your lunch meal.
Count of ingredients are 9 |
###Human:
generate a recipe for Hash Browns With Chives Recipe
###Assistant:
To begin making Green Tomato Hash Browns And Egg Poach Recipe, first peel the potatoes and grate it into a bowl.
Rest the grated potatoes for ten minutes and squeeze out the juice from the potatoes.
Cut the bread in tiny pieces and add to potatoes.
You can also tear up the bread and add them.
Add in the salt and pepper, chopped chives and grated cheese into the bowl of grated potatoes.
Add the beaten egg and mix all the ingredients well.
Take a handful of the mixture and shape it like a hash brownsHeat a skillet on a low-medium heat with some butter and oil and place the hash browns.
Cook on both sides and this process will take up to 15 minutes.
Once the hash browns have browned on all side, take off the skillet and place it on kitchen paper towel for the oil to drain.
Cut the Green Tomatoes into thick round pieces.
Remove the seeds and centre of the tomato and place cheese cubes in it.On the same skillet, heat some butter and oil, fry the tomatoes with cheese for one minute on medium heat.
Take off from the heat and place it on a serving dish.
Serve the tomatoes on top of the hash browns and sprinkle pepper on top.
Serve Hash Browns With Chives with Toast, Homemade Fresh Orange Juice and Spinach Omelette on the side for a delicious breakfast.
Count of ingredients are 12 |
###Human:
generate a recipe for Khatti Meethi Lauki Dal Recipe - Sweet & Spicy Bottle Gourd Dal
###Assistant:
We begin making the Khatti Meethi Lauki Dal Recipe, prepare all the ingredients and keep them ready.Preheat oil in a pressure cooker over medium heat.
Add the cumin seeds and allow it to crackle.Add the cinnamon stick, bay leaf, ginger, tomatoes and curry leaves.
Saute for about minute until the tomatoes are slightly mushy.Add the turmeric powder, red chilli powder, salt, washed toor dal, chopped bottle gourd, salt to taste, jaggery and 2-1/2 cups of water.Cover the pressure cooker and cook the Khatti Meethi Lauki Dal for 3 whistles.
After 3 whistles, turn the heat to low and simmer for 3 minutes and turn off the heat.Allow the pressure to release naturally.
Once the pressure releases, check the taste, add salt if required and adjust the chilli and jaggery as well accordingly.When you are ready to serve, give it a brisk boil just and squeeze in the juice from one lemon and stir in the chopped coriander leaves.Transfer the Khatti Meethi Lauki Dal to a serving bowl.
Serve the Khatti Meethi Lauki Dal Recipe along with Red Cabbage Poriyal and Methi Thepla for a wholesome lunch or dinner.
Count of ingredients are 17 |
###Human:
generate a recipe for Orange Zested Shortbread Cookie Recipe (Egg Free/Eggless)
###Assistant:
To begin making the Orange Zested Shortbread Cookies, in a bowl mix flour and salt and keep aside.In a large mixing bowl, add softened butter and sugar using a hand mixer until the mixture looks smooth and fluffy.
Add the vanilla extract and the orange zest and beat in.Gradually add the add the flour and mix just until incorporated.
Once you have a cookie dough mixture, shape the dough into a ball and flatten it into a 1/4 inch thick disk.
Place it on a baking sheet, wrap the Orange Zested Shortbread Cookie Dough in a cling wrap.
Place it in the refrigerator for at least an hour and allow the cookie dough to firm up.
This process is important, as this process will make the cookie have a perfect texture once baked.After an hour, when you are ready to bake the cookies, preheat the oven to 180 C.
Remove the cling wrap and place the cookie dough in the oven to bake.
Bake until the cookies are golden in color for about 15 to 20 minutes.
Once baked, remove from the oven and allow it to cool on a wired rack.The next step is to make the Chocolate Dipping Sauce.Finely chop the chocolate and melt it using a double boiler method or in microwave.
Keep stirring intermittently until all the chocolate is melted.
Dip one end of cooled cookies into the chocolate and sprinkle powdered hazelnut or cashew nut on both the sides.
Place on a wired rack and allow the chocolate to set.
Once chocolate hardens store in a air-tight container.Serve the Orange Zested Shortbread Cookies as a tea time snack for tea parties or even as a snack for kids.
Count of ingredients are 8 |
###Human:
generate a recipe for Bihari Bitter Gourd Potato Vegetable Recipe
###Assistant:
To begin with Bihari Karela Aloo Sabzi Recipe, prep all the ingredients and keep them aside.Into the pressure cooker, add the karela, along with a little salt to taste and 2 tablespoons water and pressure cook for 2 whistles and turn off the heat.
Release the pressure immediately to retain the bright green color of the karela.Keep this aside.Heat oil in a kadai over medium heat; add the onion and garlic and saute until the onion is just soft.
Add the sliced potatoes, sprinkle salt and turmeric powder and cook the potatoes until they are well roasted and cooked.You can optionally cover the pan and steam cook the potatoes so it cooks faster.Once the potatoes are roasted, add the cooked karela and all the remaining spices like red chilli powder, garam masala powder, amchur powder, salt if needed and also jaggery if you like a little bit of sweetness.Give it a good stir to combine all the ingredients.
Stir fry the Bihari Karela Aloo Sabzi for another 4 to 5 minutes so the flavours get well absorbed into the vegetable.
Once done, check the salt and spices and adjust to taste accordingly.Turn off the heat and transfer the Bihari Karela Aloo Sabzi to a serving bowl and serve hot.Serve Bihari Karela And Aloo Ki Sabzi along with Palak Dal, Phulkas and Jeera Rice for an everyday meal.
Count of ingredients are 13 |
###Human:
generate a recipe for Beetroot Moong Phali Sabzi Recipe-Beetroot Stir Fry with Roasted Peanuts
###Assistant:
To begin making the Beetroot Moong Phali Sabzi Recipe, first prep all the ingredients and keep them ready.Add the beetroot into the pressure cooker, add 3 tablespoons of water, salt and pressure cooker for 2 whistles and turn off the heat.
Allow the pressure to release naturally.Heat oil in a stir fry pan; add the onion, ginger, garlic, green chillies and saute until the onions are softened.
Add the turmeric powder, the amchur powder, coriander powder and cooked beetroot.Saute until all the ingredients are combined for a couple of minutes.Once done, stir in the roasted moong pahli (roasted peanuts) and check the salt to taste.Turn off the heat and transfer Beetroot Moong Phali Sabzi to as serving bowl.Serve the Beetroot Moong Phali Sabzi along with Lobia Masala, Phulka, Green Chutney and a Hesarukalu Bele Kosambari Recipe for a wholesome lunch.
Count of ingredients are 11 |
###Human:
generate a recipe for Chickpea Salad with Cherry Tomatoes,Olives and Capsicum Recipe
###Assistant:
To begin making the Chickpea Salad, heat a pan and add olive oil to it.Add onion, crushed garlic, capsicum, babycorn and let it cook for 3-4 minutes.Sprinkle it with some salt, and add cherry tomatoes to it and let it cook.In another bowl, take chickpea, add some salt, basil leaves, chopped olives, red chilli flakes, crushed peppercorn and lemon to the same, and mix it well.Now, add the cooked vegetables to the chickpea mixture, and lightly mix.Chickpea Salad with cherry tomatoes, olives and capsicum is ready to be served as a healthy snack option, light dinner or with Vegetable Clear Soup and Garlic Bread.
Count of ingredients are 13 |
###Human:
generate a recipe for Sindhi Tahiri Recipe - Sindhi Style Sweet Rice
###Assistant:
To begin making the Sindhi Tahiri recipe, wash and soak rice for 30 minutes in required water.In a pressure cooker, heat ghee on medium flame, add the fennel seeds, cardamom and black peppercorns.After 30 seconds, add the soaked and drained rice, 1-1/2 cups of water, soaked saffron with milk and close the pressure cooker.Pressure cook for 2 whistles and turn off the heat.
Allow the pressure to release naturally.Open the pressure cooker, add the sugar and mix well.Turn on the gas on low flame, cover and cook till the rice has absorbed all the sugar and moisture.
Your Tahiri is ready to be served.Sindhi Tahiri can be served as a main course recipe along with authentic Sindhi Sai Bhaji and Papad Raita for a simple weekday lunch.
Count of ingredients are 8 |
###Human:
generate a recipe for Vegetable Rice Upma Recipe
###Assistant:
To begin making the Vegetable Rice Upma recipe, soak raw rice in a bowl of water for about 2 hours.
Drain the water and spread the rice on a kitchen towel until the moisture is absorbed.
Transfer this rice to a mixer and grind it coarsely, to the consistency of regular rava.
Ensuring you do not blend it into fine powder.In a pressure cooker, add the chopped vegetables - carrot, beans, peas with a pinch of salt and two tablespoons of water, and pressure cook for one whistle.
Turn off the flame and instantly release the pressure.
Transfer the vegetables and keep them aside.Heat oil in a kadai, on medium heat , add mustard seeds and wait till they crackle.
Add urad dal, chana dal and saute for a minute or till they turn golden brown.Next add sliced onions, green chillies, ginger pieces and curry leaves and saute till onions turn translucent.Add tomatoes and cook till they are soft and mushy.
This will take about 2 minutes.Now add salt to taste, and the cooked veggies, stir and cook for about a minute.To this add 2 1/2 cups of hot water and wait till the water comes to a rolling boil.Reduce the flame and add the freshly ground rice rava to the boiling water.
Stir it well, cover the cook for 3-4 minutes.
Open the lid and add dash of ghee, turn off the flame.
Garnish with finely chopped coriander leaves.Serve Vegetable Rice Upma with South Indian Coconut Chutney followed by Kumbakonam Filter Coffee Recipe for a traditional South Indian breakfast.
Count of ingredients are 17 |
###Human:
generate a recipe for Traditional Bihari Litti Chokha Recipe
###Assistant:
To begin making the Traditional Bihari Litti Chokha Recipe, we will first get all the ingredients ready and keep it by the aside.
In a large mixing bowl, sieve flour, salt and baking soda in a large bowl.
Add ajwain and ghee and mix everything well until you get coarse crumbs.
Add warm water little at a time and knead to make a firm dough and smooth dough.
Cover the dough in a wet muslin cloth and keep aside for 20 minutes.While the dough is resting, we will prepare the filling (pitti)In a large mixing bowl, mix sattu, ajwain, kalonji, fennel seeds, mustard oil, grated ginger, garlic, green chilies, coriander, salt and lemon juice.
Stir well to combine all the ingredients.
Check the salt and spices and adjust to suit your taste.
If you find the mixture too dry, add a little water to make a lumpy mix (which is still dry and not completely wet).Keep this pitti mixture aside.The final step is to make the Litti.
Place the rested dough on a flat counter and knead again for 5 minutes.
Make small lemon sized balls from the dough and roll it like pooris.
Hold the poori between your palm and fill 1 large tablespoon of pitti-sattu filling mixture into the dough.Gather the sides of the poori and bring them together on top and seal the ball.
Press the ball gently to flatten it.Proceed to make Litti balls the similar way and arrange them on a greased baking sheet.
Brush the litti with ghee, so the tops get crisp while baking.Preheat the oven to 180 C.
Once the oven is preheated, place place the litti tray on the middle rack and bake the littis till golden in color.
Different ovens have different heating times - it an take anywhere between 20 to 30 minutes to bake and turn golden completely.Once baked, remove the Litti from the oven and allow them to cool a bit before serving.
Serve the Litti Chokha along with Aloo Choka and Baingan (Choka) Bharta, Yogurt & Pickled Green Chilies for lunch or dinner.
Count of ingredients are 16 |
###Human:
generate a recipe for Garlic Knot Recipe
###Assistant:
To make the Garlic Knots, prep up with all the ingredients first.
Combine yeast, sugar and warm water.Let it sit for 5 - 10 minutes.
It looks like a thick creamy paste at this stage.
In another few minutes (5-10 minutes) the mixture will become all frothy and bubbly.Meanwhile, mix all the ingredients mentioned under garlic butter spread and keep aside.In a bowl combine flour with salt and baking powder.
Mix it well.
Pour in yeast mixture to it and knead.
Add a couple of teaspoons of oil if required.Cover the dough and keep it aside for about 2 hours.After 2 hours, the dough will have risen to be double in its size.Dust the working surface with flour and knead the dough.
Use your hands to flatten the kneaded dough to about 8 inches wide.Cut the flattened dough into long strips of about 6-8 inch.Preheat oven at 375 degrees Fahrenheit/190 degree Celsius for 10 minutes.Start knotting them by making a loose knot, you will still have dough left at both ends.
Take the left end of the dough, wrap it over the knot and into the hole of the loose knot.
Gently press it down such that the dough is secured within.
Repeat the same with the right end -wrap it over the knot and into the hole.
Press and secure both the ends.Repeat the process with the rest of dough and shape all the garlic knots.
Arrange them 2 inches apart on a baking tray like with baking sheet.Brush all the rolls of garlic knot with garlic herb butter spread.Bake for 12-15 minutes.Soft, buttery garlic knot recipe tastes great when fresh out of the oven.
You can serve the garlic knots with dips such as Low Fat Vegetable Dip Recipe with Herbs or Cottage Cheese Dip Recipe with Pepper and Olives.
Side it up with Spinach Corn Pasta in Whole Wheat White Sauce for a delicious dinner indulgence.Serve Garlic Knots as a tea time snack along with a cup of Masala Chai and Linzer cookies.
Count of ingredients are 12 |
###Human:
generate a recipe for Paya Curry Recipe | Lamb Trotters
###Assistant:
To begin making Paya Curry Recipe | Lamb Trotters, in a large pressure cooker, add the lamb trotters, and enough water to completely submerge the trotters and cook on a low flame for 20-30 minutes.Once you are done pressure cooking, transfer all of it including the mutton broth into a large vessel and add the dry spice powders(turmeric, coriander, and red chilli powder) and salt.
Cook on a medium flame with a closed lid on for atleast 10 minutes or more.
This will help the trotters to absorb the basic flavours.Meanwhile, in a kadai, heat a bit of cooking oil, once it is hot, add the chopped onions and saute on medium high heat until the onions caramelize and are browned a bit.Add this caramelized onions in a mixer grinder along with coriander leaves, ginger, garlic, cinnamon, and cloves, and with the help of a little water, grind it into a fine paste.Add the ground masala to the pan where the paya is cooking and add rice flour - stir well to coat all the pieces.
You may add more water to set the consistency based on your preference.
Check for spices and salt level to adjust accordingly.
Cook on a low flame for 15 -20 minutes, with intermediate stirring with a closed lid, until the masala is cooked and any residual raw smell disappears.Serve Paya Curry Recipe | Lamb Trotters with Steamed Rice, Tawa Paratha, Kerala Style Appam Recipe (Fermented Rice Pancakes With Coconut) or Butter Garlic Naan Recipe.
Count of ingredients are 13 |
###Human:
generate a recipe for Andhra Dondakaya Chutney Recipe - Tindora Chutney
###Assistant:
To begin making Andhra Dondakaya Chutney Recipe, prep all the ingredient and keep them ready.Heat oil in a deep pan over medium heat; once the oil has preheated add cumin seeds, urad dal, chana dal, red chilies and saute for 3 minutes until the dals have browned.In the same pan add little more oil; add the chopped Dondakaya pieces and saute till they are cooked for about 8-10 minutes.
Turn off the heat and allow to cool.Grind all the above roasted ingredients and the cooked Dondakaya to a coarse paste along with tamarind, salt, green chillies, garlic and coriander leaves.Add 1 to 2 tablespoons of water, if required and make a smooth Dondakaya chutney.
Transfer the Dondakaya Chutney to a serving bowl.
Check the salt and adjust according to taste.For tempering; preheat oil in a small pan; add mustard seeds, dry red chilies, curry leaves and saute for few seconds until the mustard seeds crackle.
Turn off the heat and spoon over the Dondakaya chutney.
Serve this Andhra Dondakaya Chutney to spice up a South Indian thali meal of Mixed Vegetable Sambar, Carrot And Beans Poriyal Recipe, Steamed Rice and Kuzhal Payasam..
Count of ingredients are 14 |
###Human:
generate a recipe for Murungai Keerai Masala Vadai Recipe
###Assistant:
To begin making Murungai Keerai Masala Vadai Recipe, wash the chana dal.
Soak it in water for 2-3 hours.
Meanwhile, wash the drumstick leaves well and keep aside after chopping the Keerai.Once done soaking, drain from water and add chana dal to the blender.Add ginger, garlic, red chilli, Asafoetida, cumin seeds, Cloves and required salt to the blender.
Sprinkle a little water and grind into a coarse paste.Transfer ground mixture into bowl, add washed drumstick leaves, finely chopped onion, mint leaves and coriander leaves to it.Mix everything together and divide into lemon size balls.
Flatten the balls pressing gently between the palms.Heat oil in a pan, gently drop in 3-4 vadai mixture into oil.
Flip occasionally and fry on medium heat until golden and crispy.Remove from oil and drain excess oil on kitchen tissues.Instead of deep frying, you can also do frying on a paniyaram or paddu pan.
Heat the pan till hot enough.
And on a medium heat, drop the small balls of batter into the cavities of paniyaram.
Drizzle a bit of oil in each cavity on the Keerai vadai batter.After about 2 minutes, with the help of a wooden spoon, flip the vadai to their other side.
Cook further till browned from all sides.
Take the cooked vadai onto serving plates and serve.The tasty Murungai keerai vadai is ready.Serve Murungai Keerai Masala Vadai Recipe during snack time along with South Indian Filter Coffee Recipe or Masala Chai Recipe.
Count of ingredients are 13 |
###Human:
generate a recipe for Dhaba Style Country Chicken Recipe
###Assistant:
To begin making the Dhaba Style Country Chicken recipe, firstly marinade the chicken with turmeric, salt, ginger paste, garlic paste, red chilli paste, 1 tablespoon onion paste and 1 tablespoon mustard oil for about 30 minutes.
Rub the spices well using your fingers.Heat 3 tablespoons oil in a heavy bottomed pan.
Once oil reaches it's smoking point cool down a bit.
Then heat it again, add bay leaf, cinnamon and cardamom.After a minute, add chopped onion and fry till they are golden brown.Add onion paste and fry for 2 minutes.
Add Chicken to it and saute at high flame for least 5 minutes.
Make a paste of all masala powder adding 2 tablespoons of water.Add this paste to chicken and mix well.
Adjust salt according to your taste.Add 2 cups of warm water to it & cook it covered until they are done.
You can add more water if you want more gravy.Serve Dhaba Style Country Chicken with hot phulkas and jeera rice for a delicious meal.
Count of ingredients are 16 |
###Human:
generate a recipe for 3 Beans Stuffed Quesadillas Recipe
###Assistant:
To begin making the 3 Beans Stuffed Quesadillas Recipe, we will make the Homemade Whole Wheat Flour Tortillas, combine the flour, salt and olive oil together in a large mixing bowl.Gradually knead the dough adding a little water at a time until the dough comes together and becomes smooth and elastic.Knead well for about 5 minutes, this will make the dough fluffy and soft when cooked on the skillet.
Divide the dough into 8 portions and shape them into balls.
Preheat the iron skillet on medium high heat.Flatten these balls with the palm of your hand.
Take a portion of the dough, toss it on the flour and roll out into thin circles to approximately 6 inches in diameter.As you roll them out, you can keep tossing the dough in dry flour while rolling; this will prevent it from getting sticky when rolling them out.Cook the rolled dough as indicated in the steps below.
Continue the process of rolling with the remaining portions of the dough.We will now pressure cook the Rajma with water for about 3 whistle until done.
Switch off the heat and allow the pressure to release naturally and add the black eyed peas and masoor and add some more water cook it for about 3 more whistle.
Keep it aside.Heat a sauce pan with oil, add onions and garlic saute them until it softens.
Add the pureed tomatoes and cooked beans along with some water, cook for about 5 minutes.
Later add spices along with salt and cook until the gravy thickens.
Our filling is ready.Our next step is to grill the Quesadillas.
Preheat a cast iron skillet while we fill and prepare the quesadillas.Spread butter on one side of the large tortilla.
With heat on medium, place the buttered side down on the skillet.Spoon over some 3 beans filling over one-half of the tortilla, leaving about 1/2 an inch space from the edge.
Sprinkle some grated cheese over this filling.Fold over the empty half of the tortilla, covering the filling, making a semi-circular quesadilla.Heat this side until the bottom-surface develops deep golden-brown spots and the cheese melts.
This would take about 2 to three minutes.
Press down the Quesadilla so the cheese melts.Once the bottom has turned golden and crisp, flip the Quesadilla over carefully and allow the other side to brown up.
Once done, transfer to the serving plate.Using a pizza cutter or a knife, cut to form triangular portions of the quesadilla.Serve the 3 Beans Stuffed Quesadillas along with tomato salsa, pineapple salsa and a bowl of sour curd to go along with your quesadillas.
Count of ingredients are 14 |
###Human:
generate a recipe for Quick Indian Style Ginger Pickle Recipe
###Assistant:
To prepare the Ginger Pickle, first peel and wash the ginger.
Pat dry it with the kitchen towel.Cut ginger into thin juliennes or strips.
Place the juliennes in a glass mixing bowl, add the salt and give it a good stir.
Set this aside for 5 minutes or till ginger releases water and turn soft.While the ginger is in the bowl slice the chillies diagonally into thin, long slices.
Add the chillies and lemon juice to the ginger and give it a good stir.
Let the pickle rest for few minutes at room temperature and the ginger changes color to light pink.Transfer instant ginger pickle to a clean and dry glass jar, seal the jar with a lid and store the pickle in the refrigerator.Serve the Quick Indian Style Ginger Pickle with paratha for breakfast or along with the any other main course dish.
Count of ingredients are 4 |
###Human:
generate a recipe for Spicy And Tangy Bread Upma Recipe
###Assistant:
To begin making Spicy and Tangy Bread Upma Recipe, heat a tablespoon of oil in a heavy bottomed pan.Once the oil is hot, lower the flame and add the mustard seeds, allow them to splutter, next add urad dal and allow it to roast until the urad dal is browned.Add the ginger garlic paste, green chillies, chopped onions, chopped capsicum and saute for about a minute and a half.
Once the onions are softened, add the tomatoes, and cook until the tomatoes turn mushy.
Now add in the garam masala powder and chaat masala powder and saute until all the flavours combine.Now add half a cup of water and keep stirring until the water is absorbed.
Add in the sugar and salt to taste and stir in the lemon juice keeping the flame on low all the while.Stir fry until the Bread Upma mixture comes together.Once done finally stir in the cut bread pieces and toss gently.
Saute until the bread pieces are coated well with the masalas.
Check the taste and spices and adjust accordinglyTurn off the heat and garnish the bread upma with coriander leaves.Serve this Spicy And Tangy Bread Upma as a quick and easy breakfast along with a Carrot Cashew Smoothie Recipe or a Adrak Chai
Count of ingredients are 15 |
###Human:
generate a recipe for Shrimp Sambal Recipe
###Assistant:
To begin Shrimp Sambal Recipe, firstly clean and wash the shrimps and boil them for five minutes.In a wok, add some sesame oil and fry the shrimps with salt for 3 minutes.Once the shrimps are dried, add the ginger paste, chopped garlic and onions and saute until the onions become soft.
Add the sambal paste, and give it a good stir.
Add the lemon juice and the same slice of lemon to the wok.
Sprinkle some water to cook for another 5 minutes.Stir continuously, to avoid burning and check for salt.
Serve Shrimp Sambal with Thai Jasmine Sticky Rice Recipe and Vegetable Clear Soup With Lemon Grass Recipe for a complete Pan Asian Meal
Count of ingredients are 10 |
###Human:
generate a recipe for Mini Potato Cheesy Au Gratin Recipe
###Assistant:
To prepare Mini Potato Cheesy Au gratin recipe, prep up with all the ingredients.
In a bowl, whisk cream, Cheesy Garlic Mayo, Nutralite Classic Spread, milk, garlic, and salt.
Combine them together.Add freshly grounded pepper to the mixture.In a baking dish, place 1/3 of the potatoes in the bottom of the baking dish.
Pour 1/3rd of the cream mixture on top of the potatoes.Arrange the second layer of cubed potatoes on top of the cream mixture.
Pour the remaining cream mixture on top of the second layer of potatoes.Now, arrange the remaining potatoes as the final layer.Preheat Oven at 400F temperature.Cover the baking container with aluminum foil and bake for about 30 minutes.
Remove the foil and bake for about 20-25 minutes until the potatoes turn brownish.Add grated cheddar cheese on top and bake for about 2-3 minutes.Serve Mini Potato Cheesy Au Gratin Recipe with French Onion Soup Recipe as a perfect meal for your day.
Count of ingredients are 10 |
###Human:
generate a recipe for Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry
###Assistant:
To begin making the Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry, firstly wash the brinjals thoroughly with water.Cut off the stem and make two semi slits in it from the top to get a + sign.
This is for stuffing the masala.
Immerse in sufficient water till use.
Cut the potatoes into thick wedges or large chunks and immerse in sufficient water.Next, heat a small kadhai and add the oil.
Add to it the mentioned whole spices including cloves, cardamom, cinnamon stick, whole black peppercorns, byadgi red chillies and roast a little till they splutter.
Remove from heat and set aside to cool.Heat some oil in the same pan, add sliced onions and saute till they turn soft and transparent.Now add the coconut and roast for a while.
As soon as the coconut browns a little, switch off the flame and set aside to cool.Grind together the roasted onion coconut mixture, the roasted whole spices, ginger, garlic, tamarind and jaggery in the end using sufficient water to get a thick paste.Mix the besan in the above mixture.
It helps in thickening the gravy.Add the turmeric powder, chopped onions and salt as well, to the above mixture.
Add some chilli powder if desired.Stuff the vaangi (baingan) with this masala and keep them aside.Heat a pressure cooker and add the oil to it.
Add the mustard seeds.
When they splutter add the asafoetida and the curry leaves.After 20 seconds, add the stuffed brinjals, potatoes and the remaining masala.
Stir a little.Add water almost upto the level of the vegetable.
Close lid and cook for 3 whistles on high flame or if cooking in a saucepan, cook adding hot water as required.When the brinjals and potatoes are well cooked and the gravy has thickened, transfer to a serving bowl and garnish with chopped coriander.Serve Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry along with Vali Bhaji Ambat and Steamed Rice for a weekday meal with your family.
Count of ingredients are 21 |
###Human:
generate a recipe for Soto Ayam Recipe - Indonesian Chicken Noodle Meal bowl
###Assistant:
To begin making the Soto Ayam Recipe/Indonesian Chicken Noodle Meal bowl, keep the elements ready.
Lemon wedgesBoil the Eggs and once boiled, peel and cut into 4 wedges.
Dip the bean sprouts in a bowl of hot water for about 2 minutes and drain the water.
Keep the bean sprouts aside.
To boil the rice noodles Heat a saucepan with water, and bring it to a boil, add the noodles and boil for about 2-3 minutes.
Turn off the flame, drain the water and transfer the noodles into a strainer, hold the strainer under running water to stop the cooking process.
The noodles should be cooked but not too soft at the same time.
To make the spice paste; in a mixer jar, combine the onions, garlic, ginger, turmeric powder, cumin seeds, coriander seeds, black peppercorns, lemongrass and grind to a fine paste using some water.
To make the coconut milk broth; in a soup pot, add the freshly ground spice paste and saute for a good six to eight minutes.
Now add the coconut milk, water, fried garlic, salt to taste, lemongrass, kaffir lime leaves, spring onions, celery leaves, chicken breast, lemon juice and bring to a boil.
Continue to cook until the chicken breast is well boiled.
Turn off the flame, remove the chicken breast and shred it lengthwise, about 1 inch in size.
To assemble the Soto AyamIn a bowl, place the boiled noodles, pour the coconut milk broth, place some bean sprouts on the side, shredded chicken, boiled egg wedges, coriander leaves, and lemon wedges and serve hot.
Serve this Soto Ayam Recipe/Indonesian Chicken Noodle as a meal in itself.
Serve a dessert of Mango Mini Tart with Custard Recipe after this meal for a special weeknight dinner.
Count of ingredients are 22 |
###Human:
generate a recipe for Vegetarian Tofu Matzo Ball Soup Recipe
###Assistant:
To start making Vegetarian Tofu Matzo Ball Soup, in a small stir fry pan, heat a teaspoon of oil over medium heat.
Add garlic, ginger and saute for a minute.
Add onions and cook until soft.
Turn off the heat.In a mixing bowl mix the matzo meal (or bread crumbs), sautéed onion, salt and pepper to combine.In a Food processor or blender, combine the tofu, vegetable broth, parsley and remaining oil until it forms a smooth paste.
Add the tofu mixture to the matzo meal mixture and mix to combine.
Cover the bowl and refrigerate the batter overnight or for 5 - 6 hours.To make the soup, in a saucepan heat the oil over medium heat.
Add the onion, carrot and cook for few minutes or until the vegetables are tender.
Add the hot vegetable broth, chopped parsley and dil.
Season with salt and pepper to taste.
Bring to a boil, reduce the heat and simmer for till the vegetables are tender.While soup is simmering, divide the matzo ball mixture into small equal portions and shape into small size balls.
Add the Tofu Matzo balls to the soup, simmer for 15 to 20 minutes or until they float to the surface and are cooked through.
Turn off the heat.
Serve Vegetarian Tofu Matzo Ball Soup along with Herb Mushroom Bruschetta.
Count of ingredients are 12 |
###Human:
generate a recipe for Chettinad Mixed Bean Adai Recipe
###Assistant:
To begin making the Chettinad Mixed Bean Adai recipe, soak dals and rice in water for about 4 hours.
Drain water completelyTransfer the soaked and drained ingredients to a blender.
Add red chilies, cumin seeds, fennel seeds, asafetida powder and turmeric powder to the dal.Grind to a coarse batter with a thick consistency.
The batter should be thick than the normal one.Transfer the batter to the bowl and season with salt.Combine all the ingredients well.
The batter should have a thick dropping consistency.
If you feel the batter is too thick, add water as requiredHeat an iron skillet or dosa tawa.
Spread oil evenly on the tawa.Pour a ladle of batter in the center of the tawa and spread evenly on all the sides in the form of a circle.Drizzle oil around the edges and on the center of the circle.Cook till the adai is golden on the top.
Then flip the adai and cook until the other side is golden and crisp.Repeat the same for the remaining amount of batter.Feel free to add toppings like finely chopped onions, finely chopped chilies and coriander leaves on the top of the dosa.Prepare Chettinad Mixed Bean Adai and serve it with South Indian Coconut Chutney or Dhaniya Pudina Chutney for breakfast or as a tea time snack.
Count of ingredients are 12 |
###Human:
generate a recipe for Restaurant Style Paneer Lababdar Recipe
###Assistant:
To begin making the Restaurant Style Paneer Lababdar Recipe, make a puree of the tomatoes using mixer grinder and keep aside.Heat oil and butter in a pan, add the cumin seeds and let it crackle.
Add the onion and saute until it turns translucent.Add the grated ginger, tomato puree and cook until the raw smell goes away.
Add the kashmiri red chilli powder, cumin powder, garam masala and mix well.Add half a cup of water and let the gravy simmer for 5 minutes.
Now, add the paneer triangles, crushed kasuri methi, mix well and let it simmer for another 5 minutes.Switch off the heat, add in the fresh cream and mix well.
Garnish with ginger juliennes and serve hot.Serve the Restaurant Style Paneer Lababdar Recipe along with Paratha, Aloo Gobhi Ki Sabzi and Methi Matar Pulao for the weekend brunch.
Count of ingredients are 13 |
###Human:
generate a recipe for Chocolate And Salted Caramel Tart Recipe
###Assistant:
To begin the preparation of Chocolate And Salted Caramel Tart, first preheat oven to 180C.In a food processor/mixer, add oats, whole wheat flour and cocoa powder; pulse till the oats are coarsely ground.
Add honey and butter or coconut oil and pulse again till everything is mixed together and resembles wet sand.Press this mixture (I used my fingers) into the bottom and up the sides of a 9 inch round tart tin.Bake in the preheated oven for 20-25 minutes.Heat brown sugar and butter in a medium pan over medium heat, whisking constantly.
Once the mixture starts to bubble, cook for a minute.
Remove from the heat and slowly whisk in the cream until smooth.
Add 1/4 teaspoon salt and stir to mix.
Let the caramel cool, taste and add more salt if required.Place chocolate in a heat proof bowl.
Heat the cream till almost boiling and add it to the chocolate.
Let sit for 2-3 minutes and then stir gently till you have a smooth ganache.
If any chocolate pieces remain, place bowl in the microwave for 20-30 seconds, till all the chocolate has melted.
Let the ganache cool before using.Pour the caramel into the baked and cooled tart crust, refrigerate for 30 minutes to let the caramel set.Then pour the chocolate ganache on top and let it set; store covered in the refrigerator.Garnish with dried rose petals.Serve the Chocolate And Salted Caramel Tart as a delicious dessert at your next dinner party.
You can serve it after a meal of Schezwan Noodle Sandwich Recipe or American Chop Suey Recipe.
Count of ingredients are 10 |
###Human:
generate a recipe for Jeera Hing Aloo Recipe - No Onion No Garlic Recipe
###Assistant:
To begin making the Jeera Hing Aloo recipe, wash and clean the potatoes.
In a pressure cooker add the potatoes along with some water and salt.
Close the pressure cooker and pressure cook for 2 whistles.
Turn off the flame and allow the pressure to release naturally.
Once the pressure has released naturally, open the pressure cooker and drain off all the excess water.
Peel the baby potatoes and set aside.
In a wide pan heat oil.
Add cumin seeds and hing.
After it crackles, add the ginger and mix well.Add red chilli powder, turmeric powder, coriander powder, salt and give it a quick mix and then add potatoes immediately.Mix gently so all the spices are coated all over the potatoes.
Sauté for 5 minutes on low flame until the potatoes get a lightly roasted texture and a good outer crust.Add amchur powder, give the Jeera Hing Aloo a good mix.Turn off the heat and garnish the Jeera Hing Aloo Sabzi with coriander leaves and serve hot.Serve Jeera Hing Aloo Sabzi as an appetizer or as side dish with Phulka or Whole Wheat Lachha Paratha and Gujarati Kadhi for an everyday meal.
Count of ingredients are 11 |
###Human:
generate a recipe for Cheesy Potatoes Recipe
###Assistant:
To begin making the Cheesy Potatoes Recipe, first boil the potatoes and peel them.
Once it is done, cut them into thick round slices.Heat butter in a heavy bottomed pan and add onions in it.
Saute it till the onions turn translucent.
Once they turn translucent, add corns and salt in it.Now sprinkle some oregano flakes, red chilli flakes and mix it well.Lastly, add lime juice and switch off the flame.
Now take a flat pan and brush it with little oil.Then put the sliced potatoes on it.
Roast them and flip them till they turn little golden in colour.Now sprinkle some salt on the potatoes and switch off the flame.Take one potato slice and place your ready corns on it.
Sprinkle the mozzarella cheese on the top.If the potatoes are hot the cheese will melt very soon, but if they have turned little cold then you can put in microwave for few seconds to melt the cheese.Lastly, garnish it with coriander leaves.
Serve Cheesy Potatoes as a tea time snack with a hot cup of Masala Chai or Filter Coffee.
Count of ingredients are 10 |
###Human:
generate a recipe for Kerala Mutton Roast Recipe - Kerala Mutton Masala
###Assistant:
To begin making Kerala Mutton Roast Recipe, wash and clean the mutton pieces well.
In a pressure cooker, combine the mutton pieces, pepper powder, salt, turmeric powder and mix well.Add 1 cup of water.
Close the pressure cooker and place on high flame.Once the first whistle blows, reduce the flame to low and then let it continue to be on low flame for another 30 minutes.
After 30 minutes, turn off the heat and allow the pressure to release naturally.
Transfer the mutton pieces in a bowl and keep the stock aside.
The stock will be utilized later.
In a deep pan or wok add coconut oil on medium heat.
Once the oil is hot, add sliced onion and saute for about 3-4 minutes until the onions become soft and translucent.Now add fennel seeds, ginger, garlic and curry leaves and let it cook for 2 minutes.
To the onion mix, add red chilli powder, turmeric powder, coriander powder, garam masala powder salt and stir well.
Saute for a couple of minutes until the Kerala Mutton Roast masala comes together.Once the raw smell of the masala is gone, add the chopped tomatoes and cook until soft and mushy.
This will take about 2 to 3 minutes.At this stage add the mutton stock and the mutton pieces into this Mutton Roast masala.
Let this cook on medium to high flame until the Kerala Mutton Roast becomes semi dry.Once the Kerala Mutton Roast Recipe is done, turn off the heat, check the salt and spice levels and adjust to suit your taste.Serve Kerala Mutton Roast along with Kerala Style Pulissery Recipe (Mor Kuzhambu) and Steamed rice for a complete meal or can be eaten along with Rotis, Ghee Roast Dosa or Kerala Style Appams.
Count of ingredients are 14 |
###Human:
generate a recipe for Horlicks Cookies Recipe
###Assistant:
To begin making the Horlicks Cookies recipe, preheat your oven to 160 C or 325 F.Line a cookie sheet with parchment or grease well.
Add horlicks and flour in a bowl and whisk it properly.
Keep it aside.Using an electric mixer or wooden spoon, beat the butter and sugar until light and fluffy.
Add the flour, horlicks mixture and beat until a soft dough forms.Make balls of one teaspoonful of dough and place 2 inches apart on your prepared sheet.Using a fork, press down to flatten slightly and give the ridged pattern or just press down with your finger.
Bake at 160C / 325F for 12 to 15 minutes until browning on the edges.
They will still be soft to touch.
Cool on pan for 5 minutes and then completely on a wire rack.Serve Horlicks Cookies along with Espresso Coffee for your tea time break.
Count of ingredients are 4 |
###Human:
generate a recipe for Watermelon And Corn Salad Recipe - A Refreshing Summer Salad
###Assistant:
To begin making the Watermelon and Corn Salad, let us cook the corn in a pressure cooker.Place the pressure cooker on the flame, add 1 cup of raw corn kernels and ½ a cup of water, close the cooker and pressure cook for one whistle.
Turn off the flame and release the pressure.Drain the corn and set aside.Transfer the corn into a mixing bowl along with the diced watermelon and place this bowl in the refrigerator and allow to chill.In the meanwhile, to make the Basil and Mint dressing, combine the ingredients- basil leaves, mint leaves, lemon juice, salt, black pepper powder, pickled jalapenos, olive oil and honey in a mixer jar.
Make a coarse paste out of these ingredients.Transfer this dressing into the bowl with watermelon and corn, toss properly that watermelon and corn is properly coated with the dressing and serve.Serve this Watermelon and Corn Salad along with Chilled Spinach And Cucumber Soup Recipe and Herb Mushroom Bruschetta Recipe for light summer meal.
Count of ingredients are 9 |
###Human:
generate a recipe for Pata Gobi Aur Kele Kofta Curry Recipe - No onion No Garlic
###Assistant:
To begin making the Pata Gobi Aur Kele Kofta Curry Recipe, chop cabbage and press in batches to remove excess water.
Collect the dry grated cabbage in a large mixing bowl.Cut the raw banana into half and pressure cook with water and salt till it is soft.
Allow the pressure to release naturally and peel off the skin.
Mash it completely and add it to the bowl with the cabbage.Into the cabbage and banana mash add besan, green chili, coriander, cumin powder, turmeric, garam masala, red chili powder and salt.
Stir well to make a dry mix.Heat oil in a Kuzhi Paniyaram Pan and meanwhile make medium lemon sized kofta balls out of the mix and keep aside in a plate.Once the oil is hot, drop the kofta balls carefully into each cavities, fry till golden brown in color on all sides.
Transfer the fried kofta balls on an oil absorbent paper to absorb excess oil.In a separate kadhai/wok, heat oil to make the curry.Add bay leaf and within few seconds add grated ginger and saute for few seconds till the aromas of the ginger release.
Once done add besan and roast it for few seconds and immediately add the tomato puree in it and stir nicely for about a minute.After a minute add coriander powder, red chilli powder, turmeric powder, cumin powder and garam masala powder and saute the masala till oil starts leaving from sides.Now add 2 tablespoons of curd and saute for another minute or so.
Once the masala starts smelling good, add fresh cream and mix nicely.Cook for another 2-3 mins and then add water to make the curry.
The curry should be a little thick hence be careful while adding water.Adjust salt and let the curry come to a boil.
Add freshly crushed cardamom, Mix well to combine and cover the pan.
Simmer the curry for another 5 mins on low heat.After five minutes drop in the fried kofta balls and turn off the heat.Transfer the curry in a serving bowl and add a swirl of fresh cream to garnish along with some fresh coriander leaves and serve.Serve the Pata Gobi Aur Kele Kofta Curry Recipe along with Phulka or Naan with Kachumber Salad Recipe With Cucumber, Onion & Tomatoes by the side.
Count of ingredients are 18 |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.