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###Human:
generate a recipe for Mangalorean Style Cheenikayi Kadubu Recipe (Pumpkin sweet idli Recipe)
###Assistant:
We begin making the Mangalorean Style Cheenikayi kadubu Recipe (Pumpkin sweet idli Recipe) by grinding the broken rice with little water in a mixer to a coarse mixture till it is slightly grainy but not completely smooth.Then in a pressure cooker, boil the chopped pumpkin for about 4 whistle till it is soft and mushy so that you can mash them into a paste.Add this mixture into the ground rice mixture into a big bowl and mix in all the ingredients till it combines.Rest the mixture for about 10-15 minutes.
Once done, keep a idli steamer with water on medium heat.Add a drop of oil in each holes.
Then add two tablespoon of the pumpkin idli mixture and steam it for about 30 minutes.
So when you touch the idli to check, it should not stick to your fingers.Once done place them outside and rest it for 10 minutes.
You can scoop it out with your hand or using a knife.
Serve the Mangalorean Style Cheenikayi kadubu Recipe (Pumpkin sweet idli Recipe) along with coconut chutney to enjoy your breakfast meal.
Count of ingredients are 6 |
###Human:
generate a recipe for Aval Upma Recipe - South Indian Style Poha
###Assistant:
To begin making Aval Upma Recipe, place the poha in a sieve and rinse it under running cold water.
The texture of the aval should be such that it is neither hard nor completely soft.Once you've washed the poha, let the water drain from it and keep it aside.In a heavy bottomed pan, heat oil on medium heat, add asafoetida, mustard seeds, cumin seeds and split urad dal.
Allow the seeds to crackle and saute till the urad dal turns golden brown in color.
Once it is done, add roughly torn curry leaves, finely chopped onion, green chillies, ginger and saute for a couple of minutes, until the onions are soft and translucent.
Once the onions are soft and translucent, add turmeric powder, drained poha, sprinkle some water and salt to taste.
Stir well to combine and allow the aval to become warm.
Cover and cook for about two to three minutes and then turn off the heat.Garnish with roasted peanuts, finely chopped coriander leaves and finish Aval Upma with freshly squeezed lemon juice.
Serve the Aval Upma Recipe with Masala Chai and Fruit Bowl for a delicious breakfast.
Count of ingredients are 15 |
###Human:
generate a recipe for Shahjahani Khichdi Recipe - Spiked Green Moong Dal Khichdi
###Assistant:
To begin making the Shahjahani Khichdi Recipe we will soak the green moong dal and rice in water for 30 minutes in 4-1/2 cups of water and keep it aside.
Heat a pressure cooker with ghee, add cumin seeds, cinnamon stick, cardamom pods and cloves and stir fry till they splutter.Add onions and saute till they turn translucent.Once the onions lightly lightly browned, add the rice and green moong along with the water into the pressure cooker.
Sprinkle enough salt and give it a stir, cover and cook the Shahjahani Khichdi for around 5 to 6 whistles and turn off the heat.
Allow the pressure to release naturally from the Shahjahani Khichdi.Meanwhile heat a saucepan, add a tablespoon of ghee and toast the cashew nuts till they turn lightly golden brown.
Stir in the cumin seeds and allow it to crackle.Once done turn off the heat.Once the pressure is released from the Shahjahani Khichdi, open the lid and mix it up with some grated coconut & toasted cashew nuts tadka.
Transfer the Shahjahani Khichdi to a serving bowl and serve hot.Serve the Shahjahani Khichdi Recipe along with crispy Aam Papad , Kela Anar Raita Recipe for a wholesome lunch or dinner.
Count of ingredients are 11 |
###Human:
generate a recipe for Aloo Bhindi Recipe Flavored With Mustard And Poppy Seeds
###Assistant:
To begin making the Aloo Bhindi Recipe first prep all the vegetables and keep aside.Make a powder of the mustard and poppy seeds and keep aside.We will roast the aloo and bhindi separately and then finally mix it all together.Heat a teaspoon of oil in a Heavy Bottomed Pan, add the potatoes, sprinkle some salt and stir fry on medium heat until the potatoes are half way cooked.
Keep the pan covered in the cooking process so the steam helps it cook faster.
Once the potatoes/ aloo are half way cooked, stir in the turmeric powder and chili powder and saute for a few minutes.
Cook the potatoes until completely done.
Once done, transfer to a bowl and keep aside.In the same pan, heat another teaspoon of oil.
Add the bhini, sprinkle salt and cook until soft and tender.
Cover and keep the lid of the pan slightly ajar.
Keeping the lid slightly ajar helps the steam circulate in the pan, plus prevents the bhindi from getting sticky.Once the bhindi is cooked, add the poppy and mustard seed powder, the roasted potatoes and any more salt to taste.
Stir fry the Aloo Bhindi sabzi for another 4 to 5 minutes until all the flavors are incorporated.Once done, turn off the heat and keep aside.Serve the Aloo Bhindi Recipe along with Cholar Dal Recipe (Bengali Style Chana Dal) and Bengali Luchi Recipe for a cozy sunday lunch.
Count of ingredients are 8 |
###Human:
generate a recipe for Iranian Tea Recipe
###Assistant:
To prepare Irani Chai Recipe, in a Saucepan, add water, and all the spices (star anise, cardamoms, cinnamon, cloves, and pepper).
Allow this to boil for 5 minutes.Add milk and cream and simmer for another 5 minutes.
As you leave it for a long time, you get a stronger decoration.Then add in your tea leaves and keep it in the simmer for another 3 minutes.
Just before serving strain it over a tea cup.
And add sugar and dissolve according to your taste.
Irani Chai recipe is ready to be served with Fruitcake cookies, Jeera biscuits or Khara biscuit on the side.
Count of ingredients are 10 |
###Human:
generate a recipe for Drumstick Leaves Ragi Roti Recipe - Moringa Millet Flat Bread
###Assistant:
To begin making the Drumstick Leaves Ragi Roti Recipe, combine all the ingredients like the ragi flour, whole wheat flour, green chillies, ginger, drumstick leaves, black pepper powder and salt in a large mixing bowl.Add little water at a time and knead the Drumstick Leaves Ragi Roti dough for about 3 to 4 minutes until soft and smooth.
Cover the Ragi Roti dough and allow it to rest for about 10 minutes.The next step is to cook the Drumstick Leaves Ragi Roti, make sure you have set the table out to serve your family and friends; as this Ragi Roti has to be served hot from the stove to plate.Preheat and grease a skillet with oil.Place a portion of the Drumstick Leaves Ragi Roti on the surface, dust it with flour and roll to make a roti.
Once you have rolled it out, place it on the preheated tawa.Add ghee or oil along the sides of the Drumstick Leaves Ragi Roti and cook on both sides on a medium heat until the roti is cooked and lightly crisp.Once done, remove from heat and serve the hot Drumstick Leaves Ragi Roti.
Proceed the same way with the remaining dough portions.Serve the Drumstick Leaves Ragi Roti Recipe, along with Mango Chutney and Homemade Yogurt for a wholesome Breakfast or serve with Dal Kabila or Bharwa Karela Makhani for a diabetic friendly meal.
Count of ingredients are 8 |
###Human:
generate a recipe for Hariyali Matar Recipe
###Assistant:
To begin making the Hariyali Matar Recipe, peal the green peas, wash and steam it using a steamer and keep aside.Make a fine paste of the ingredients listed in the green masala, coriander leaves, green chillies, garlic, ginger and lemon juice, using a mixer grinder adding very little water and keep aside.Heat oil in a wide pan, add the asafoetida, cumin seeds and let the cumin seeds splutter.Add the ground green masala and saute for 2 minutes until the masala is well cooked and comes together.Add the steamed green peas, season with salt, add 1 cup water, give it a stir and let it simmer for 2 to 3 minutes.Once the gravy has thickened, add the paneer cubes and mix well.Let the mixture simmer for another 2 minutes and switch off the flame.
Remove into a serving bowl.Serve the Hariyali Matar Recipe along with Tawa Parathas and Gajar Shimla Mirch Sambharo for the weeknight dinner or pack away for your lunch box.
Count of ingredients are 11 |
###Human:
generate a recipe for Rasawala Dhokla Recipe
###Assistant:
To begin making the Rasawala Dhokla recipe, in a large bowl combine the salt, yogurt and besan, whisk it together along with water to make a thick batter.Set the batter aside for 3 to 4 hours and allow it to ferment.
After 3 to 4 hours, all the lemon juice, ginger garlic paste and enos fruit salt.
Whisk well to combine.Prepare the steamer by preheating it with 1 cup water at its bottom.
Grease the dhokla plates with oil.Pour the dhokla batter into each plate, filling only up to half its level.Steam for about 12 to 15 minutes on high heat with the lid covered, until the dhoklas are cooked, that when a tester like a clean knife when inserted into the centre comes out clean.
Turn off the heat and allow it to rest for 5 minutes in the steamer.Take out the dholka plates from the steamer and allow it to cool completely before you can cut them into square or diamond pieces.
Arrange them on a serving platter.The next step is to make the rasa.
Heat oil in a heavy bottomed pan.
Add mustard seeds, cumin seeds, hing and green chillies.Once it splutter add turmeric powder, red chilli powder, tamarind pulp, jaggery and salt.Add water as required and make a thin sauce.
Bring to boil.Drop the dhoklas and allow them to simmer in the rasa for 3 to 4 minutes.Garnish with coriander and serve immediately.
Serve Rasawala Dhokla along with Gujarati Methi Thepla and Masala Chai for a filling and delicious breakfast with your family.
Count of ingredients are 16 |
###Human:
generate a recipe for Oats Methi Muthia Recipe-Healthy Diabetic Friendly Muthia
###Assistant:
For the Oats Methi MuthiaTo begin making the Oats Methi Muthia Recipe, powder the oats in a mixer grinder and keep it ready.In a large mixing bowl, combine, the powdered oats, jowar flour, besan flour, sooji, dahi, methi, green chillies, ginger, turmeric powder, and salt.Add very little water just to bring the Methi Muthia dough together.
We need a nice, firm dough.
Do not knead the dough too much.Once the muthia dough has come together, divide the dough into three parts, now shape them into long hot dog style rolls and set aside.Heat a steamer on high heat, place these muthia rolls on the steamer plate and cover and cook for 15 minutes.After 15 minutes, open the lid, insert a greased knife into one of the rolls to check if the Oats Methi Muthia has cooked, if the knife comes out clean it is steamed well.If not continue to cook for a few more minutes until done.
Remove these Oats Methi Muthia from the steamer and allow it to cool.Once the Oats Methi Muthia have cooled, cut them into roundels and set aside.For the tadkaIn a pan heat oil, on medium heat, add mustard seeds, and curry leaves and allow them to crackle.Next add the sesame seeds and asafoetida, add the Oats Methi Muthia and toss for a few seconds.Serve this Oats Methi Muthia Recipe along with Lehsuni Pudina Chutney Recipe and Irani Chai Recipe as an evening snack.
Count of ingredients are 15 |
###Human:
generate a recipe for Keerai Vadai Recipe Made With Figaro Pure Olive Oil
###Assistant:
To begin making the Keerai Vadai recipe, soak bengal gram for an hour or two in water.Keep a tablespoon of soaked chana dal aside.Add the remaining soaked bengal gram, chillies, onions, jeera, garlic, ginger and salt to a blender and blend it into a very coarse paste.Add this into a mixing bowl.
Add chopped spinach, the tablespoon of bengal gram and mix it well.Heat Figaro pure olive oil in a deep frying pan on medium heat.
Take approximately one tablespoon of the keerai vadai mixture in your hands.
Try and make it as round as possible.Flatten the keerai vadai lightly and drop it into the hot oil and fry it till it is golden and crisp.
Remove it onto a kitchen towel to absorb the extra oil.
Serve Keerai Vadai with along with Dhaniya Pudina Chutney and Coconut Chutney and a cup of hot coffee as a tea time snack.
Count of ingredients are 9 |
###Human:
generate a recipe for Chicken Chops Recipe
###Assistant:
To begin making the Chicken Chops recipe,In a mixing bowl, combine minced chicken, onion, green chilies, egg, ginger garlic paste, coriander and mint leaves, red chili powder, turmeric powder, coriander powder, salt and lemon juice, use your hands and bring the entire mixture together.
Keep the chicken chop mixture covered for about 15 minutes in fridge.Meanwhile, heat oil in a deep fry pan for deep frying the chicken chops.
Make small lemon sized balls from the minced chicken chop mixture and shape them into oblong or cylindrical shapes.Next, carefully roll the Chicken Chops in bread crumbs.When the oil turns piping hot, reduce the flame to medium and carefully transfer the coated chops into oil.
Deep fry the chicken chops for about a minute or until all the sides turn golden brown.Drain the chicken chops on kitchen towel and repeat the same process for the remaining mix.Serve these delicious crunchy outside, soft inside Chicken Chops Recipe immediately with Raw Mango and Spring Onion dip as a party appetizers or enjoy it while watching a movie.
Count of ingredients are 14 |
###Human:
generate a recipe for Caramelized Banana French Toast Recipe
###Assistant:
To begin making the Caramelized Banana French Toast Recipe first whisk together all the ingredients mentioned under french toast except bread and butter.Place a pan on a medium heat and melt some butter in it.Dip each thick slice of bread in the eggy mixture, soak it on both sides, and then transfer it to the warm pan.Once the butter starts foaming, place the bread slices in the pan.
Cook each side for 3 minutes on medium heat, until it gets golden and crispy.In another pan, melt butter and add sugar to it.
Keep the heat on low so the sugar melts and caramelises gradually, a high heat will cause it to burn.As soon as the sugar melts and turns light golden brown, add the bananas and vanilla extract and allow the bananas to cook till the sugar is syrupy and the bananas have caramelized.Place the french toasts in a plate, top with caramelized bananas and syrup.Serve Caramelized Banana French Toast along with Cold Coffee Smoothie for an indulgent breakfast, or even pack it in a snack box.
Either way, it is delicious!
Count of ingredients are 9 |
###Human:
generate a recipe for Spicy Hot Chocolate Recipe - Perfect Drink For A Rainy Day or Winters
###Assistant:
To begin making Spicy Hot Chocolate Recipe, we have to melt the dark chocolate chunks using the double boiler method.Place a pot of water on high heat and let the water reach boiling point.
Once the water boils, place a glass bowl on top of the boiling water and make sure that the water does not go inside the glass bowl.
Add the chunks of chocolate in the glass bowl and let them melt.
This is called the double boiler method.
Once all the chocolate has melted, turn off the flame.
In another pan, add the milk and bring it to a boil.
Reduce the flame to low and add the melted chocolate and stir continuously until it thickens.
Next add the whole pepper powder, cayenne pepper vanilla extract to the Hot Chocolate.
Stir well to mix all the ingredients until they are well combined.
Stir continuously until the Spicy Hot Chocolate thickens.
Turn off the flame.Add chopped cherries and almonds on top for garnish to the Spicy Hot Chocolate.Serve Spicy Hot Chocolate Recipe along with Whole Wheat Banana Bread Recipe (with Eggless & Vegan Options) for a cold evening snack time drink.
Count of ingredients are 8 |
###Human:
generate a recipe for Aam Peda Recipe - Delicious Mango Peda Recipe
###Assistant:
To begin making Aam Peda Recipe - Mango Peda Recipe, get all the ingredients ready and handy.
Prepare cornstarch paste by mixing in a tablespoon of cornstarch in a tablespoon of cold water.Grease a plate with some ghee and keep aside.In a big bowl, mix together, condensed milk and milk powder until smooth paste .Add 2 tablespoons melted ghee.
Mix again and keep aside.Take mango puree in a non stick saucepan kept on medium heat.
Add the prepared corn starch paste, the condensed milk mixture in the mango puree and mix well.
Let it cook on medium high heat until the mango peda mixture thickens.Keep scraping the bottom and the sides of the pan.After about 10 minutes, add cardamom powder and continue cooking till the mango peda mixture starts leaving the pan and forms into a dough.
Once done turn off the heat.Remove the Mango Peda on a greased plate and let the mixture cool down for about 5 minutes or till you can handle the hot peda mixture.After about 5 minutes, grease your palms with ghee and take a tablespoon of the aam peda mixture on your palm and shape up into a ball.Press it a little to give it a disc shape and place on a plate.
I have used my icing tip coupler to slightly press on these pedhas in order to make a design, but you can skip this step if you like them plain.
Repeat for all the amm peda and then you can just press 1 or 2 slit almonds on top of each aam peda.Serve the Aam Peda Recipe - Mango Peda Recipe as a bite of dessert along with an Indian thali of Vegetable Bajji Recipe, Mirchi Ka Salan, Matar Paneer Kulcha, Sweet & Spicy Coriander Tadka Raita, and Baby Potatoes Pulao Recipe.
Count of ingredients are 7 |
###Human:
generate a recipe for Tamil Nadu Style Milagu Thattai Recipe (Peppered Dal-Rice Fritters)
###Assistant:
To prepare Tamil Nadu Style Milagu Thattai Recipe (Peppered dal-rice fritters), in a medium size bowl, add the sieved rice and the urad dal flour.Add salt, asafoetida, sesame seeds, pepper powder, chana dal, curry leaves and mix all the dry ingredients.Now add butter and rub it into the flour.Add hot oil and add water little by little to form a smooth, crack free dough.Cover the bowl with a damp cloth and allow the dough to rest for 30 minutes.After the resting time, take small portions of the dough in greased hands, roll it into a smooth crack free ball.
While shaping the thattai, keep the remaining dough covered with moist cloth to prevent the dough from drying.Place the dough ball on a dry kitchen towel or butter paper and flatten it into thin roundels.Heat oil in a wok/kadai.
Test the heat of oil by dropping a small portion of dough, if its rises to top immediately, that indicates the oil is hot.Fry the milagu thattai over low/medium flame till the sizzling sound stops and the thattai is uniformly browned.
Overheated oil does not help in even cooking, hence cook on medium flame.Repeat this process for the entire batch.Once cooled, store them in a clean, odour free air tight container.Serve Tamil Nadu Style Milagu Thattai Recipe (Peppered dal-rice fritters) with filter coffee on a rainy day.
Count of ingredients are 10 |
###Human:
generate a recipe for Vanilla Panna Cotta Recipe with Cocoa & Mint
###Assistant:
To begin making the Vanilla Panna Cotta Recipe; soak gelatin in cold water and keep it aside for about 30 minutes.
Alternatively, you can even follow the instructions on the packet.Next, stir together all the remaining ingredients in a heavy bottomed sauce pan and bring them to a boil, stirring continuously until the sugar dissolves completely.
Set aside the milk mixture until it cools down.Once the milk mixture is cooled, stir in the gelatin mixture.
Whisk well until all the ingredients including the gelatin gets well combined.Pour the Vanilla Panna Cotta into individual ramekins or small glasses or dessert cups or a large souffle dish.Refrigerate the Vanilla Panna Cotta for at least 6 hours until set completely.
Once set and you are ready to serve, invert the Vanilla Panna Cotta into dessert platters.
Dust the cocoa powder using a sieve and garnish with mint and serve.Serve the Vanilla Panna Cotta Recipe with Cocoa & Mint as a light Dessert after your Meal.
Count of ingredients are 5 |
###Human:
generate a recipe for Doi Shorshe Chingri - Prawn Mustard Curry Recipe
###Assistant:
To begin making Doi Shorshe Chingri - Bengali Prawn Mustard Curry Recipe first clean and devein the prawns and marinate it with salt, turmeric, chilli powder and keep aside.Soak the mustard and poppy seeds in water for ten minutes and grind along with green chillies and water to a smooth paste.Next heat mustard oil in a wok and once the mustard oil is hot add the slit green chillies, lower the heat and add the mustard paste.Cook for 5 minutes on a medium flame, stirring occasionally.
Add the prawns, salt and the beaten curd and cook the Doi Shorshe Chingri on low flame for another 10 minutes.
Adjust the consistency of the Doi Shorshe Chingri gravy by adding water.
Check the salt and spices and adjust to suit your taste.Once done, turn off the heat and transfer the Doi Shorshe Chingri to a serving bowl and serve hot.Serve Doi Shorshe Chingri with Steamed Rice , Aloo Parwal Sabzi and Mishti Doi Recipe for a delicious meal.
Count of ingredients are 11 |
###Human:
generate a recipe for Paneer and Green Peas Paratha Recipe
###Assistant:
To begin making Paneer and Green Peas Paratha prep all the ingredients ready and keep them handy.To make the dough for the paratha.In a large mixing bowl, add the flour and salt.
Add water little at a time and knead to make a soft and smooth dough.Once all the flour has come together, drizzle a teaspoon of oil on the top of the dough and knead for another couple of minutes.
Cover the dough and we will proceed to make the stuffing.Heat a skillet on a medium heat with some oil, add cumin seeds and allow it splutter for few seconds.
Add in ginger, saute them well.
Then add in the peas.
Saute them till it is half cooked.Add in the crumbled paneer and add all the spice powders, cook them well on the medium heat till the raw smell of the spice goes away.
Keep it aside to cool.Divide the dough portions into medium lemon size balls.
Place some flour aside for dusting.Pat the portion of the dough and dust it in flour.
Roll out the dough into a 5 inch diameter circle.
Spoon a large portion of the filling in the center of the dough .Seal the edges by by bringing together the ends.
Dust the paratha lightly in flour again and roll gently to remove any air pockets.Roll the paratha, adding very little pressure so the filling stays inside and does not ooze out.Proceed the same way to fill the remaining Paneer and Green Peas Stuffed Paratha.The next step is to cook the paratha on the skillet or roti tawa.
Preheat the skillet and then place the rolled out paratha on the skillet.Flip and cook on both sides until you see brown spots appearing on the outside.
Drizzle ghee or oil on the paratha and cook on low to medium heat until the paratha is cooked through and golden brown on both sides.Once cooked, transfer the paratha to a platter and cook the remaining Paneer and Green Peas Stuffed Parathas the similar way.Serve the Paneer and Green Peas Recipe along with Palak Raita or just a Aam Ka Chunda by the side to relish your for your breakfast meal and lunch.
Count of ingredients are 12 |
###Human:
generate a recipe for Radish and Wadi vegetable recipe
###Assistant:
To begin making the Mooli And Wadi Ki Sabzi, firstly finely chop or grate the radish.Crush the wadis and roast them till they are crisp and keep them aside.To the same pan add mustard and cumin seeds.
Let them splutter.Next, add radish, salt and saute for about 3-0 seconds.
Cover the lid and keep stirring in between.When almost done, add fried crushed wadi, turmeric and red chilli powder.
Saute for 3 to 4 minutes so that radish takes in all the spices.Switch off, garnish Mooli And Wadi Ki Sabz with coriander leaves and serve hot.Serve Mooli And Wadi Ki Sabzi along with Panchmel dal, Phulka and Boondi Raita Recipe Spiced With Black Salt for weekday lunch or dinner.
Count of ingredients are 10 |
###Human:
generate a recipe for Moong Dal Dosa Recipe
###Assistant:
To begin making Moong dal Dosa, first we will make the moong dal dosa batter.
This batter can be used for making idli as well.To begin making the Moong Dal Idli and Dosa Recipe, first we will soak the dal and rice.In a bowl soak the moong dal and the methi seeds together.
In another bowl, soak the rice.
Soak them for at least 6 hours or overnight.Once soaked, you can grind them.
Into a mixer grinder, add the soaked moong dal and methi seeds.
Add little water at a time and grind to make a thick flowing batter.Transfer the ground moong dal into a large bowl.
In the same mixer grinder, add the rice and add just little water at a time and make thick batter.
Transfer the rice into the same bowl as the moong dal.Add the salt and stir well to combine.
Cover the bowl and ferment for 8 hours/ overnight.
Once fermented, give it a stir gently.
You can make idli the first day when batter is fresh with air pockets.
Refrigerate the Moong dal Idli and Dosa batter in an airtight container for 4 to 5 days and use it as required.The next step is to make the Moong Dal Dosa.Preheat a tawa over medium heat and pour a ladleful of the moong dal batter on the tava.
Spread the batter on the tava in a circular way.Drizzle ghee around the inside and the outer edges of dosa.After a few minutes when the top of the dosa starts turning golden brown, flip and cook on the other side for a few seconds.
Flip over again and fold the dosa and serve hot.Serve the Moong Dal Dosa with Tomato Onion chutney, Coconut Chutney & Sambar for a wholesome and delicious breakfast or even a quick weeknight dinner.
Count of ingredients are 7 |
###Human:
generate a recipe for Bengali Style Chicken Rezala Recipe - Chicken Korma Recipe
###Assistant:
To begin making the Bengali Style Chicken Rezala Recipe - Chicken Korma, grind the onion, half of ginger and half of garlic in a mixer to a smooth paste.Once the paste is made, remove and transfer it into a bowl.
Wash the mixer and add cashew nuts and poppy seeds and add about 1/4 cup water and grind it into a smooth paste and set aside in a bowl.Wash the chicken pieces well and place it in a bowl.
Add half of the ground onion paste, half of cashew-nut and poppy seed paste, and 1 cup of yogurt, salt and 1 teaspoon pepper powder and give it a mix.Marinate the chicken for at least 1 hour in the refrigerator, this will help to tenderise the chicken pieces.Heat a kadai with mustard oil, once it is heated up, add all the whole spice like cloves, cinnamon, cardamom, bay leaf and dry red chillies and saute until the spice are roasted well.
This will just take a minute.Add the remaining chopped onion, ginger and garlic into the pan and saute for a couple of minutes.Add in the remaining poppy seed and cashew nut paste and give it a stir.Finally add in the marinated chicken pieces along with all the curd mixture into the pan, sprinkle 2 teaspoon garam masala powder, salt to taste and give it a slight mix.Close it with the lid and allow the Chicken Rezala to cook on medium heat for 25 minutes until the chicken is tender and cooked.Make sure you turn the chicken pieces in the middle and give the curry a stir so the chicken gets evenly cooked.Open the lid and sprinkle a teaspoon of sugar and give it a stir and turn off the heat.
Check the salt and adjust according to taste.Transfer the Chicken Rezala onto a serving plate and sprinkle with few strands of saffron and serve hot.Serve the Bengali Style Chicken Rezala Recipe along with Whole Wheat Onion Stuffed Kulcha and Begun Bhaja Recipe, Pickled Onions Recipe by the side to make your meal complete.
Count of ingredients are 16 |
###Human:
generate a recipe for Afghani Dhoog Recipe - Cucumber Mint Buttermilk/ Chaas
###Assistant:
To begin making the Afghani Dhoog Recipe - Cucumber Mint Buttermilk/ Chaas into the preethi zodiac blender tall jar add yogurt, mint leaves, cucumber, cumin, ice cubes and salt to taste.Turn on the puree function and blent to make a smooth drink.
Pour the Afghani Dhoog into serving glass and serve chilled.Serve this Afghani Dhoog Recipe - Cucumber Mint Buttermilk/ Chaas with Lehsuni Methi Paneer and Tawa Paratha Recipe - Plain Paratha for lunch.
Count of ingredients are 6 |
###Human:
generate a recipe for Bhoplya Cha Bharit Recipe – Maharashtrian Pumpkin Sabzi
###Assistant:
To begin making the Bhoplya Cha Bharit Recipe – Maharashtrian Pumpkin Sabzi, we will first pressure cook the pumpkin in a pressure cooker with 2 tablespoons water and salt to taste.
Pressure cook for only 1 whistle and turn off the pressure cooker.Release the pressure immediately, by placing the cooker under running water and open the lid.
This will prevent the pumpkin from getting over cooked.Heat oil in a kadai over medium heat; add mustard seeds and cumin seeds and allow it to crackle for few seconds.Add curry leaves and allow it to crackle.
Stir in the asafoetida, red chilli powder, turmeric powder and garam masala powder and cooked pumpkin.
Sprinkle salt and give the Bhoplya Cha Bharit a gentle toss.
Stir fry the Bhoplya Cha Bharit for about a minute so all the masalas come together.Once done, check the salt and spices and adjust according to taste.
Turn off the heat and transfer the Bhoplya Cha Bharit to a serving bowl and serve hot.Serve the Bhoplya Cha Bharit Recipe/ Pumpkin Sabzi along with Punjabi Bhindi Kadhi, Moong Sprouts Salad and Ragi Phulka to create a delicious and healthy lunch or dinner.
Count of ingredients are 10 |
###Human:
generate a recipe for Mixed Vegetable Pulao Recipe
###Assistant:
To begin making the Mixed Vegetable Pulao Recipe, we will first wash and soak rice in 2 cups of water for half an hour.While the rice is soaking, steam the vegetables with a bit of salt and keep aside.Make a powder of all the spices (cloves, cardamom and cinnamon) using a pestle and mortar.
Keep aside.After half an hour, into a large saucepan heat 2 tablespoons of ghee.
Add the grated garlic and the powdered spices.
Stir-fry for a few seconds.Next add in the rice, salt , green chillies and the bay leaves along with the water it was soaked in.
Turn the heat to high and allow the rice mixture to come to a boil.Once it comes to a boil, turn the heat to low, cover the pan and simmer the rice until the rice absorbs all the water.Once the water is absorbed, check if the pulao is cooked completely, to suit your taste.
If it needs to be softer, you can add in a little more water and cook for a bit more time.Turn off the heat and allow the pulao to rest for at least 10 minutes, this will help the rice to become a little stiff and remain as grains.Finally stir in the steamed vegetables and chopped mint leaves and check the salt and adjust to suit your taste.Transfer the Vegetable Pulao to a serving bowl and serve hot.
Serve Mixed Vegetable Pulao along with Boondi Raita, Tomato Onion Cucumber Raita or any other raita of your choice and a roasted papad for everyday meals.
Count of ingredients are 13 |
###Human:
generate a recipe for Bow Tie Pasta With Baby Spinach Recipe
###Assistant:
To begin making Bow Tie Pasta With Baby Spinach Recipe, take a large pot of water and bring it to a boil.When the water has boiled, add some salt and olive oil to it.
Bring the flame to low and add the Farfalle pasta to it.
Let the pasta cook in the boiling water for 5 minutes.
Most Indians like fully cooked pasta but pasta is usually cooked al dente (cooked two thirds of the way) - make it according to your preference.
Place a saucepan on medium heat and add some olive oil and butter.
Once the butter has melted, add in the Italian seasoning.
Toss in the garlic and onion and saute until the onions have become soft.
Add the tomato puree and cook until the sauce thickens.
Tear in the basil leaves and give it a good stir.
Add salt and pepper according to your taste.
Now add in the cooked Farfalle pasta and mix until the tomato mixture coats well on to the pasta.
Now add the baby spinach and cover the pan with a lid until the spinach is cooked.
Give the pasta a good mix to ensure that all the ingredients are mixed well.
Transfer the pasta on to a serving dish and garnish with chopped Parsley, homemade cottage cheese and edible mustard flowers.
Serve Bow Tie Pasta With Baby Spinach Recipe along with Garlic Bread and Broccoli Soup for a nice Sunday lunch.
Count of ingredients are 13 |
###Human:
generate a recipe for Cheesy Stuffed Schezwan Pav Recipe
###Assistant:
To begin making Cheesy Stuffed Schezwan Pav Recipe we will first saute the vegetables for the schezwan filling.Into a preheated pan add oil.
Once the oil is hot add onion, garlic and green chilli.Saute until the onions are tender and lightly brown.Once the onions are softened, add the cabbage, capsicum, carrots, spring onions and saute until the vegetables sweat a little.
You want the vegetables to have the crunch at the same time power cooked.At this stage, add the schezwan sauce and the sweet chilli sauce and saute on high heat till everything is well combined.
Turn off the heat, check the salt and spices and adjust according to taste.Place 6 Ladi Pav on baking tray.
Preheat the oven to 200 C.Make horizontal and vertical slits in the pav buns.
Make sure you do not cut the pav completely.Butter pav inside and out and stuff the slits of the pav buns with spicy schezwan vegetable stuffing.Grate the cheese over the stuffed schezwan pav and bake in preheated oven for 200 C for about 10 to 15 minutes until the cheese melts on the top and you see it dripping from the sidesRemove the Cheesy Stuffed Schezwan Pav from the oven and transfer into a serving plate and serve hot as an appetizer for parties.Serve Cheesy Stuffed Schezwan Pav along with Masala Chai or Adrak Chai and Delhi Style Matar Chaat (Matra) Recipe for your next chaat party.
Count of ingredients are 15 |
###Human:
generate a recipe for Mushroom Baby Corn Kaalimirri Recipe - Pepper Cashew Gravy
###Assistant:
To begin making the Mushroom Baby Corn Kaalimirri Recipe, we will first make the fresh masala.
To make the masala Heat a skillet on medium - low flame and dry roast the cloves, cinnamon, cardamom, cumin seeds, peppercorns, cashew nuts and poppy seeds for about 3-4 minutes.
Once well roasted, turn off the flame, and allow it to cool.
Transfer to a mixer jar and grind to a smooth paste using a few spoons of milk.
Transfer to a bowl and set aside.
To cook the mushrooms Heat oil in a skillet on medium flame, to this add the quartered mushrooms, sprinkle some salt and saute for about 10 minutes, until the mushrooms are well cooked.
Turn off the flame, transfer to a bowl and set aside.
To cook the babycorn In a pressure cooker, add the baby corn with some salt and about 1/4 cup of water and pressure cook for 2 whistles.
Turn off the flame and allow the pressure to release naturally.
To make the Kaalimirri GravyMake a paste of the ginger, garlic and onions and keep aside.Heat a kadai with ghee on medium flame, to this add the ginger garlic onion paste, and saute on low heat for about 3 to 4 minutes until the raw smell goes away.Once the onions have cooked through, add the freshly ground masala paste and cook for another 2 minutes.
The fresh masala will help the raw smell from the onions to get blended with the masala and come well together.Now add the sauteed mushrooms, boiled baby corn, cream, milk and salt and give it a good mix.
Allow this Mushroom Babycorn Kaalimirri to simmer and come to a brisk boil.
Check the salt and spices and adjust according to taste.Turn off the flame transfer the Mushroom Baby Corn Kaalimirri to a serving bowl and serve hot.Serve Mushroom Baby Corn Kaalimirri Recipe along with Whole Wheat Naan Recipe and Layered Vegetable Tricolor Biryani Recipe and Mint And Pomegranate Raita Recipe for a complete meal.
Count of ingredients are 16 |
###Human:
generate a recipe for Fluffy & Crispy Cheese Herbed Biscuits Recipe
###Assistant:
To begin with Fluffy & Crispy Cheese Herbed Biscuits Recipe, preheat Oven to 400 degrees Fahrenheit/200 degrees Celsius.Meanwhile, prepare a Baking pan by lining it with parchment paper or if using aluminum foil on the pan, grease it with olive oil.Combine All purpose flour, cornstarch, baking powder, parsley, basil, sugar and salt in a mixing bowl.Add the cubed butter and mix it by hand till the four-cheese flour mixture resembles coarse crumbs.Add cold milk intermittently and knead it lightly until the dough holds together.
The dough should not be dry.Drop the batter onto the greased baking pan by heaping two tablespoons from measuring spoon or cup and bake in the preheated oven for 15-20 minutes until risen and golden brown.Meanwhile, in a small pan, prepare garlic butter by blending softened butter with minced garlic and dried oregano with the help of a fork.After incorporated well, heat the pan a bit such that the butter is melted.After the biscuits have risen and golden brown, remove from the oven and brush the biscuit tops with melted garlic butter.These Fluffy & Crispy Cheese Herbed Biscuits Recipe are flavorful and can be eaten as breakfast drizzled with honey, combined with vegetables, or served with few other accompaniments like Mexican Salsa Chicken With Italian Cream Cheese Recipe or Cottage Cheese Dip Recipe With Pepper and Olives as a evening snack.
Count of ingredients are 12 |
###Human:
generate a recipe for Bhopli Mirchi Chi Peeth Perun Bhaji Recipe
###Assistant:
To begin making the Bhopli Mirchi Chi Peeth Perun Bhaji Recipe, prep up all the ingredients required.
Dry roast besan till aromatic, on low medium heat.
Transfer to a bowl and keep aside.In a pan/kadai, heat oil.
Add mustard seeds, cumin seeds and let them crackle.When they splutter, add hing, curry leaves and red chilli.
Later add green chillies and onion.
Fry till they turn translucent.Next add capsicum.
Cook uncovered for about 5-6 minutes stirring at intervals.When capsicum is crispy but a bit cooked, add turmeric powder, salt, red chilli powder, amchoor powder, coriander powder and cumin powder.
Mix well.After a few minutes, sprinkle besan little by little, 1 tablespoon at a time such that it does not get lumpy.
Combine well so that no lumps are formed.Then gradually sprinkle the rest of the gram flour while mixing the sabzi well.
After you have mixed in all 3 tablespoons of besan, add 1-2 tablespoons of oil and garam masala powder.
Mix well.Cook on medium high heat for another 3-4 minutes so that all masala is coated well to capsicum and besan.
you can sprinkle a little water to bring everything together, instead of oil and it works the same though.Bhopli Mirchi Chi Peeth Perun Bhaji is an easy recipe that can be done within 30 minutes and be served as a side dish with Phulka and Panchmel Dal for your everyday meals.
You can pack them away for lunch or roll it in the Tawa Paratha to make rolls.
Count of ingredients are 17 |
###Human:
generate a recipe for No Onion No Garlic Cabbage Kofta Curry Recipe
###Assistant:
To begin making the No Onion No Garlic Cabbage Kofta Curry recipe, grate cabbage and press in batches to remove excess water.Collect the dry grated cabbage in a large mixing bowl.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 kadhai/wok 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 in the wok.
Do not crowd the wok, add 4-5 at a time and fry till golden in colour.Collect the fried kofta balls on a kitchen towel 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.Now add besan and roast it for few seconds and immediately add the tomato puree in it and stir nicely.Add coriander powder, red chilli powder, turmeric powder, cumin powder and garam masala powder and fry the masala till oil starts leaving from sides.Now add 2 tablespoons of curd (you can skip this step if you want) and fry 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 is thick hence be careful while adding water.Adjust salt and let the curry come to a boil.Simmer the gas, add freshly crushed cardamom and cook the curry for another 5 mins in low flame with lid closed.Once the curry is done, drop in the fried kofta balls and turn off the gas.Transfer the curry in a serving bowl and add a swirl of fresh cream to garnish along with some fresh coriander.Serve No Onion No Garlic Cabbage Kofta Curry with Pudina Tawa Paratha and Tomato Onion Cucumber Raita for your delicious weekday meal.
Count of ingredients are 17 |
###Human:
generate a recipe for Karuveppilai Kuzhambu Recipe (Tangy & Spicy Curry Leaves Curry)
###Assistant:
To begin making the Karuveppilai Kuzhambu Recipe, we will first make the ground masala by roasting its ingredients.Heat a skillet on medium heat; add the fenugreek seeds, urad dal, red chillies and coriander seeds.
Roast them on medium heat until you can smell the roasted aroma and they are lightly browned.
Turn off the heat.In a mixer grinder grind the roasted ingredients along with the coconut and curry leaves into a coarse and yet smooth paste.
You can add a little water if required for it to grind well.
Keep this aside.Heat a large sauce pan on medium heat; add a teaspoon of sesame oil and the quartered onions.
Saute the onions until they turn lightly golden and have a sweet smelling aroma.
This will take about 4 to 5 minutes on medium heat.Once the onions are cooked, add the tamarind water, turmeric powder and salt.
Bring the mixture to a brisk boil for about 4 to 5 minutes.
After about 4 minutes, add the Karuveppilai (curry leaf) masala into the onion tamarind water.
Stir well to combine all the ingredients.
Check the salt and spices and adjust to suit your taste.Simmer the Karuveppilai Kuzhambu for about 3 to 4 minutes, turn off the heat and transfer to a serving bowl.The final step is the seasoning for the Kuzhambu.
Heat a small tadka pan on medium heat; add the mustard seeds and the urad dal.
Allow it to crackle and roast a little until browned.
Add the curry leaves and turn off the heat.Pour this seasoning over the Kuzhambu and serve warm.Serve the Karuveppilai Kuzhambu along with steamed rice and Potato Roast along a weekend lunch with family
Count of ingredients are 14 |
###Human:
generate a recipe for No Bake Marie Biscuit Energy Bites Recipe
###Assistant:
To begin making the No Bake Marie Biscuit Energy Bites, in a mixing bowl, add marie biscuit powder, peanut butter, honey, coconut oil and vanilla essence.Mix well to combine.
Pinch small portions out of the biscuit and peanut mixture and roll to make small balls.Put the sesame seeds onto a plate and roll the biscuit balls in the sesame seeds.Keep the No Bake Marie Biscuit Energy Bites in the freezer for an hour.After an hour take it out and serve the No Bake Marie Biscuit Energy Bites as a healthy snack.Serve these No Bake Marie Biscuit Energy Bites with chai for an evening tea party or serve along with Cocoa Banana Almond Date Smoothie Recipe to your kids as an after school snack.
Count of ingredients are 5 |
###Human:
generate a recipe for Goan Style Mushroom Vindaloo Recipe
###Assistant:
To begin making the Goan Style Mushroom Vindaloo, first prep all the ingredients, and get all the spices together.The next step is to roast the masala for the vindaloo.Heat a small skillet over medium heat; add all the ingredients to be ground into a paste and roast them for a few minutes until you get a roasted aroma and the red chilies are lightly crisp.Turn off the heat, allow it to cool a bit and grind into a fine powder.Pound the ginger and garlic in a pestle and motor and keep aside.Heat oil in a pan; add the ginger garlic paste and saute for a few seconds.
Add the chopped onions and saute until the onions are tender.Add the turmeric powder, the ground spice powder, the mushrooms.
Add the salt, cover the pan and simmer for 10 minutes until the mushrooms are cooked.Once done, open the pan, and allow the vindaloo masala to thicken, but evaporating any excess liquid.
Turn off the heat and serve warm.Serve the Goan Style Mushroom Vindaloo along with steamed rice or even lachha paratha for lunch.
Count of ingredients are 13 |
###Human:
generate a recipe for Eggless Coffee Caramel Cake With Walnuts Recipe
###Assistant:
To begin making Coffee Caramel Cake With Walnuts Recipe, preheat oven to 180 degree Celsius.
Also mix the instant coffee powder with about a 1/4 cup of hot water until it dissolves.
Keep aside.In a large bowl, take yogurt/curd and add sugar.
Whisk well until it dissolves.
Now add the baking soda, baking powder and whisk again until it starts foaming up a bit.
Add oil, and then add the espresso mixture and mix well.To this mixture, add the flour and fold it in carefully.
Once the mixture is well incorporated (should resemble dosa/pancake batter) add a bits of the walnuts.Pour the batter into a greased baking tin lined with parchment paper and tap until the air bubbles are gone.Sprinkle walnuts on it and bake for 30 minutes or until a toothpick inserted comes out clean.Cool the cake completely and then drizzle it with caramel sauce over it.
Cut them into slices and enjoy it with a cuppa or tea.Serve Coffee Caramel Cake With Walnuts Recipe drizzled with some more caramel sauce over a cup of Maple Roasted Cinnamon Spiced Latte Recipe along with Coffee Ice Cream Recipe.
Count of ingredients are 9 |
###Human:
generate a recipe for Saunf Wale Aloo Baingan Recipe - Fennel Spiced Potato And Eggplant
###Assistant:
To begin making Saunf Wale Aloo Baingan, heat a wok in medium flame.
Pour oil and add the cumin seeds, let them fry.Now add the sliced onions, and sauté till the onions become translucent.Add the ginger garlic paste and cook for two more minutes.Now add the brinjal cubes and sauté, once the brinjals are half cooked add the boiled potatoes cubes.Stir them and leave them to fry for 2 to 3 minutes.
It's time to add the spices, add chili powders, turmeric powder, and some salt.
Give it a stir and cook them by closing it with a lid.Wait until the vegetables are cooked well.In the mean, take another small pan and dry roast the coriander and fennel seeds in low flame till aromatic.
Grind it using a mixer to a coarse powder.Now, transfer the aromatic fennel and coriander powder to the vegetables and stir it in open for few minutes.Garnish with finely chopped coriander leaves and switch off the flame.Serve Saunf Wale Aloo Baingan with roti's and dal tadka to make it a weeknight dinner.
Count of ingredients are 12 |
###Human:
generate a recipe for Oatmeal Cherry Cookies Recipe
###Assistant:
To begin with the Oatmeal Cherry Cookies Recipe first, preheat the oven to 180 C.
Line a baking sheet with parchment paper and keep aside.Sift the baking powder, flour and salt in a large mixing bowl.
Using a beater, combine the butter, sugar, yogurt and vanilla essence until fluffy.
Gradually add the flour mixture, along with oats and beat or knead well until combined.Roll the oatmeal cookie dough into balls, make a dent in the center and place the cherries in the dent.
Place the shaped oatmeal cherry cookies on the baking sheet.Bake in the oven for about 10 to 12 minutes until crisp, golden brown and the cookies are crackling.Once done remove the cherry cookies from the oven and allow them to cool.
Serve the Oatmeal Cherry Cookies as a Palak Bhajia Recipe (Spinach Pakoras)
Count of ingredients are 9 |
###Human:
generate a recipe for Oatmeal Banana Mini Muffins Recipe
###Assistant:
To being making the Oatmeal Banana Mini Muffins Recipe, keep all your ingredients ready.In a mixing bowl, sieve through all purpose flour, baking soda, baking powder, cinnamon powder and salt.
To this add the rolled oats and combine everything well.In another bowl, mash the ripe bananas.
You can leave a few pieces of bananas chunky to add texture to the muffins.In another mixing bowl, add sugar, butter and cream the mixture with an electric hand beater.
The butter should be soft and at room temperature.Whisk until the butter and sugar combine well and have a creamy texture.
Add eggs to the butter and sugar mixture and whisk it well.Next add oil to butter, sugar and egg mixture.Add the mashed bananas, vanilla extract and milk in the mixture.
Mix everything well with a spoon.Finally add all the dry ingredients to the wet ingredients.
Fold them gently until the Oatmeal Banana Mini Muffins batter is well combined.
Do not over mix.
Mix only until the dry ingredients mix well with wet ingredients.The Oatmeal Banana Mini Muffins mixture is ready when you should have a smooth dropping consistency batter.
Meanwhile, preheat an oven to 180 degree C.
Pour the Oatmeal banana muffin mixture into a greased mini muffin pan mold and bake it for 10 to 12 minutes.After 10 minutes, take a toothpick or skewer and pierce the muffin at the center to see if the muffin has baked through.
the toothpick should come out clean.If not, place it in the oven until done.
For another five minutes.Serve the Oatmeal Banana Mini Muffins warm and store them in an airtight container in the refrigerator for 4 to 5 days.Serve these Oatmeal Banana Mini Muffins as a tea time snack along with Masala Chai or Adrak Chai or you can even pack it in your kids lunch box along with Grilled Mushroom Sandwich.
Count of ingredients are 13 |
###Human:
generate a recipe for Chocolate Lover's Cheesecake Recipe
###Assistant:
To prepare Chocolate Lover's Cheesecake Recipe, get prep with all the ingredients.
Start by making the crust.CrustPulse the cookies in a Grinder to make fine crumbs.In a medium bowl, combine the cookie crumbs, sugar, and melted butter.Stir with a fork until all the crumbs are moistened.Add the crumb mixture to a 6-inch Spring form pan and gently press about 1-2 inches up the sides of the pan.Press the rest of the crumbs into an even layer over the bottom of the pan.Refrigerate for 20 minutes.FillingPlace dark chocolate chunks in a bowl and set aside.Heat the cream in a microwave safe bowl for 30 seconds or until you see bubbles.Remove carefully and pour evenly on chopped chocolate.Let it sit for 4-5 minutes undisturbed.Whisk the ganache and make sure there are no lumps.
You'll get smooth and silky ganache.AssemblingPour half of the filling into the cooled crust.Add chocolate chips and pour the remaining filling on top.Refrigerate until thoroughly chilled, at least 6 hours or overnight.To serve, carefully un-mold the sides of the spring form pan.Let it stand at room temperature for 20 minutes.Top with fresh cherries and dust cocoa powder and powdered sugar on top.Slice Chocolate Lover's Cheesecake Recipe and serve as a dinner party dessert.
Count of ingredients are 10 |
###Human:
generate a recipe for Potato Vegetable Recipe - Lu Tomato Key Vegetable
###Assistant:
To begin making the Batata Nu Shaak Recipe/ Aloo Tamatar Sabzi, heat a pressure cooker with oil on medium heat; add the kalon, and allow the kalonji seeds and allow it to crackle.Add ginger, onion, cinnamon stick, bay leaf and saute until the onions soften.Once the onion softends, add the tomatoes, turmeric powder, red chilli powder, coriander powder, garam masala powder and salt.Saute the tomatoes until it becomes soft.Once soft, stir in the aloo/ batata and add water till it covers the potato.Cover the pressure cooker and pressure cook the batata nu shaak/ aloo tamatar sabzi for 4 to 5 whistles.
After 4 to 5 whistles turn off the heat and allow the pressure to release naturally.Once the pressure releases, check the taste and adjust the salt and spices accordingly.Stir in the chopped coriander leaves and transfer the Batata Nu Shaak / Aloo Tamatar Sabzi to as serving bowl and serve hot.Serve Batata nu Shaak / Aloo Tamatar Sabzi along with Methi Thepla or Puri, Kadhi, Desi Chana, and steamed rice for a delicious lunch or dinner.
Count of ingredients are 13 |
###Human:
generate a recipe for Red Wine Sauce Over Baked Sole Fish Recipe
###Assistant:
To begin making Red Wine Sauce Over Baked Sol Fish Recipe, wash fillet 3-4 times and pat them dry.In a large mixing bowl, marinate fillets with the marination ingredients mentioned.
Keep aside for 20 minutes.Preheat oven at 350 degree Fahrenheit.Meanwhile in a bowl, mix in all the ingredients for red wine sauce.
Whisk well so that there are no lumps of flour in it.Heat a skillet and add butter.
Once butter melts, add onions and grated garlic.
Fry on medium heat till the onions get translucent.Add the sauce mixture and mix on medium heat.Once the sauce comes to boil, reduce the heat and simmer till the sauce thickens.
Stir in between.Once the sauce is nice and thick, remove from the heat.Line up baking tray with silver foil/parchment paper and brush it with some oil.Place Marinated fillet and bake for about 20 minutes.Check if the fish is baked well, using a toothpick.Remove and place the baked fish on serving plate and drizzle over the prepared sauce and serve with sliced onions and more thyme leaf sprigs.Serve Red Wine Sauce Over Baked Sol Fish Recipe as an inclusion in your weekend dinner with family, along with Fresh Garden Salad Recipe and along with Red Wine Sangria Cocktail Recipe.
Count of ingredients are 10 |
###Human:
generate a recipe for Lemongrass Flavored Tofu Fried Rice Recipe
###Assistant:
To begin making the Lemon Grass Flavored Tofu Fried Rice Recipe, cook the basmati rice in a pressure cooker by adding coconut milk and 1/2 a cup of water, chopped lemongrass, crushed ginger and turmeric powder.Pressure cook for about 2 whistle and switch off the heat.
Allow the pressure to release naturally and rest it aside for some time.Take out the lemon grass and crushed ginger from the pressure cooked rice and mix the rice well with a fork.Heat a wok with some oil, add ginger and garlic that are chopped and saute till they soften.Add chopped onions and saute till they turn translucent.
Once that is done you can add chopped bell peppers as well.Sprinkle some salt, chopped green chillies and saute till the bell peppers soften.
Add cubed tofu pieces, pepper powder, soy sauce and green chilli sauce and give it a toss.Add the flavored lemon grass rice and toss well into the sautéed vegetables.
Check for salt and finally add chopped spring onions and serve warm.Serve the Lemongrass Flavored Tofu Fried Rice Recipe along with Gobi Manchurian Recipe and Spring Rolls Recipe to make it a complete meal.
Count of ingredients are 15 |
###Human:
generate a recipe for Bhel Puri With Raw Mango Recipe
###Assistant:
To begin making Bhel Puri With Raw Mango, sprinkle a pinch of salt and red chili powder on diced raw mangoes and keep aside.In a wide mixing bowl, mix in chopped onions, chopped tomato, puffed rice, peanuts, Lahsun ki Chutney , green chutney and Date and Tamarind Chutney .
Now add masala raw mango pieces and toss it gently.
Season with salt if required.Add fresh chopped coriander, sev and fried moong dal to the bhel.
Toss and serve immediately.Serve Bhel Puri With Raw Mango with a cup of Masala Chai during your tea time break or you can also make it and serve with other chaats like Sev Puri and Dahi Bhalla Puri for a weekend chaat party.
Count of ingredients are 11 |
###Human:
generate a recipe for Broccoli Pakora Masala Recipe - Broccoli In Spicy Yogurt Gravy
###Assistant:
To begin making the Broccoli Pakora Masala recipe, preheat the oven to 400°F/204°C and spray a non stick cooking oil over a baking tray and keep aside.Add the ingredients (under pakoras) in a bowl which includes broccoli, onion, rice flour, besan, baking soda, lemon juice, turmeric powder, red chilli powder, garam masala powder, salt and a little water.
Mix well to form a thick consistency.Take a tea spoon full of mixture and round them slightly with wet hands and place them on a baking tray.
Bake at 400°F for 20 minutes, till the top layers turn light brown.
Take them out and place them aside.You can also fry them, if you don't want the baked pakora.
For frying, heat oil in a heavy bottomed pan.
When the oil is hot, add the pakoras one by one and fry them till it turns golden brown.Take them out on a kitchen towel and keep it aside.
The next step is to make the yogurt gravy for the broccoli pakoras.
In a wide pan, heat the oil and add mustard seeds, cumin seeds, asafoetida and let it cook for about 15 to 20 seconds.Lower the heat and add besan.
Keep stirring in low heat till it turns aromatic and light golden in colour.Once it turns golden in colour, add in the yogurt, turmeric powder, red chilli powder, coriander powder and stir well in low heat for about 4 to 5 minutes.
Add water according to your consistency.Add salt and mix well.
Then add in the pakoras and let it simmer for 2 minutes.
Broccoli pakoras in spicy yogurt gravy is ready to be served.
Enjoy!Serve Broccoli Pakora Masala along with Tomato Onion Cucumber Raita, Jeera Rice and Phulka for a weekday meal.
Count of ingredients are 17 |
###Human:
generate a recipe for Long Brinjal Poriyal Masala Recipe - Green Baingan Sabzi
###Assistant:
To begin making the Long Brinjal Poriyal Masala Recipe, first prepare all the ingredients and keep them ready.
Cut the green brinjal and soak it in salt water to prevent it from getting dark.Heat oil in a heavy bottomed pan over medium heat.
Add the coriander seeds and allow it to crackle.Add the chopped tomatoes, curry leaves and saute until the tomatoes soften.
Stir in the brinjal (draining the excess water), sprinkle some salt and stir fry for a few seconds.
Cover the pan and cook the brinjal until it softens.Once the brinjal is cooked through, open the lid and add the sambar powder, turmeric powder, red chilli powder and any more salt to taste.Stir well until the brinjal poriyal absorbs all the masala and looks well done.
Give it a taste and adjust the seasonings accordingly.
Once done, turn off the heat and transfer to a serving bowl.Serve the Brinjal Poriyal Masala along with Kerala Style Pulissery (Moru Kuzhambu), Steamed Rice, Tomato Cucumber Raita and Papad for lunch or dinner.
Count of ingredients are 9 |
###Human:
generate a recipe for Menthi Vankaya Recipe - Andhra Style Fenugreek Spiced Baingan
###Assistant:
To begin making the Menthi Vankaya recipe, in a pan, dry roast ingredients mentioned under methi karam/spice powder which includes coriander seeds, chana dal, urad dal, sesame seeds, cumin seeds, fenugreek seeds, dry red chillies and raw peanuts.
This will take about 2 minutes.Once everything is roasted well, cool it completely and grind into fine powder using a mixer grinder.If you are adding peanuts, add them last after all the other spices are finely powdered.
Otherwise, the powder becomes oily.
Keep the powder aside to stuff in the brinjals.Next, wash and pat dry the small brinjals thoroughly.
Slit brinjals in such a way that you see an X at the base.
Be careful not to slit open them completely.In a bowl, add water with salt and immerse the brinjals in salt water for 5 minutes.In a heavy bottomed pan, add half of the water, required salt and gently drop brinjals when water starts to boil.
Make sure there is only one layer of brinjals.
Do not put one brinjal over the other.Cook covered until brinjals are 80% done.
This will not take more than 6 to 10 minutes.
Now, add tamarind paste.
If there is not enough water left, add some more water.
Mix and cook for another 2 or 3 minutes until brinjals absorb all the salt and tamarind flavours.
Remove from pan, cool them completely.
Drain the remaining water.In the meantime, take a regular sewing thread, measure the length equal to twice the diameter of brinjals and cut into 10 or 12 pieces.
After the brinjals are cooled down, stuff them with spice powder and wrap the thread around them gently.
This ensures the spice powder does not come out while frying.
Heat oil in the same wide pan, fry urad dal until golden and add curry leaves.
Fry until crisp and gently place stuffed and secured brinjals in the pan.
Fry the brinjals until they are completely cooked.
Sprinkle the remaining spice powder on the top.Turn the brinjals gently using a fork and and a spoon.
Do not use a ladle as it may break the brinjals.Once the brinjals are soft and cooked properly, remove the thread carefully and serve hot.Serve Menthi Vankaya along with Mixed Vegetable Sambar, Steamed Rice and Elai Vadam for a satisfying South Indian lunch with your family
Count of ingredients are 14 |
###Human:
generate a recipe for Baale Dindu Kadale Palya - Banana Stem Curry With Chickpeas Recipe
###Assistant:
To prepare Baale Dindu Kadale Palya (Banana Stem Curry With Chickpeas Recipe), cut the extra portion of the banana stem, trim its top and bottom lightly, and chop the stem finely.Take a Pressure cooker, add soaked chickpeasAdd sufficient water and cook for 1-2 whistles.Allow to release pressure by itself.
Add the chopped banana stem required salt and cook further for 1 more whistle.
The chickpeas should be firm and not mushy.Heat a Kadai and dry roast coriander seeds till fragrant.
Set aside.In the same Kadai, and add a little oil.
Once the oil is hot, splutter cumin, add in curry leaves and saute for a few seconds.Add chopped onions, garlic and saute till cooked.In a Mixer, dry grind coriander and add all the sauteed ingredients with grated coconut and wet grind till smooth, with adding water if necessary.After the pressure in the cooker with chickpeas and banana stem releases, add the ground paste in a kadai along with the contents of the pressure cooker.Add chilli powder and allow the Baale Dindu Kadale Palya to come to a boil.
Adjust salt and switch off flame.Add lemon juice to the recipe and mix.Garnish with coriander leaves, chopped green chilli, and serve Baale Dindu Kadale Palya hot with rasam recipe.
Count of ingredients are 14 |
###Human:
generate a recipe for Gujarati Lasaniya Batata Recipe - Garlic Potato Curry
###Assistant:
To begin making the Gujarati Lasaniya Batata Recipe (Garlic Potato Curry), boil and peel the baby potatoes and keep aside.Heat oil in a heavy bottomed pan and fry till golden on medium heat.In the same wok heat 2 tablespoons of oil, add cumin seeds and wait till they crackle.
Add chopped garlic and sauté for a while.Now add gram flour and cook for another five minutes on a slow heat.Add coriander powder, garam masala powder, red chilli powder, turmeric powder and cook for another minute.Remove the wok from heat and then add whisked yogurt, a little water and place the wok on fire again and cook.
When the curry starts to thicken add fried baby potatoes and mix well such that the masala coats well.
Season with salt as needed and turn off the gas.
Garnish with chopped coriander and serve hot.
Serve Gujarati Lasaniya Batata along with Palak Dal, Lauki Raita and Phulka for an everyday meal.
Count of ingredients are 12 |
###Human:
generate a recipe for Healthy Lauki Kofta Curry Recipe | Non Fried Bottle Gourd Coffee Curry | Dhoodi Kofta
###Assistant:
To begin making the Lauki Kofta Recipe, first prep all the ingredients and keep them ready.Peel and grate the bottle gourd and squeeze out the excess water from the grated bottle gourd and keep it aside.
Mix all the ingredients for the kofta and divide into 12 to 15 portions.
Into a large mixing bowl, add the grated lauki, turmeric, red chilli, coriander powder, garam masala, gram flour and salt to taste.
Mix everything well.Preheat a Kuzhi Paniyaram and drizzle a little oil in each of the cavities; then place the kofta balls in the pan's cavities; drizzle the kofta with a little oil and pan fry them until golden brown on both sides.
You will have to flip the kofta balls so they fry on all sides evenly.
Once done, keep the lauki kofta balls aside and we will use them only when we are ready to serve.For the kofta curry, add the cut tomatoes into the mixer grinder and puree it.
Keep aside.Heat ghee in a heavy bottomed pan; add the ginger, garlic, green chilli and onion and saute until the onions soften.
This will take 3 to 4 minutes.Once the onions have softened and turned lightly golden brown add the spices; cinnamon, bay leaves, badi elaichi and stone flour.
Stir for a few seconds until you can smell the aromas coming through.Add the tomato puree, turmeric powder, garam masala powder, chilli powder, coriander powder, salt honey and simmer the kofta gravy for about 5 to 7 minutes until the raw smell from the tomatoes goes away.Once done, give the lauki kofta curry a taste and check the salt and spices and adjust accordingly.Once you are ready to serve, transfer the lauki kofta curry to a serving bowl.
Place the pan fried lauki kofta and sprinkle fresh coriander leaves and serve hot.Serve the Lauki Kofta Curry along with Palak Dal, Phulka and a Paneer Pulav for a delicious dinner along with laccha pyaz and lassi.
Count of ingredients are 20 |
###Human:
generate a recipe for Corn and Peas Curry Recipe - Corn And Peas Curry Recipe
###Assistant:
To make the corn and pea curry recipe, we will first cook the corn.
Pour the corn in a pressure cooker with salt, water and cook it until 2 years come.
Turn off the gas and let the pressure drain automatically.
After the pressure is released, open the cooker, drain the water and keep it aside.
After cooling, cut the round in the middle of the middle.
Now heat a pan to make gravy.
Add cumin seeds, coriander seeds, dry red chillies and roast it well for 3 to 5 minutes.
Turn off the gas and allow this mixture to cool.
Keep it aside.
Now heat oil in another pan.
Add garlic, ginger, onion and cook till the onion becomes soft and brown.
Now add coconut and cook for 1 minute.
Turn off the gas and allow this mixture to cool.
Now in a mixer grinder, add roasted spices, garlic onion, ginger mixture, some water and make a paste.
Keep it aside.
Now heat oil in a pan.
Add mustard seeds, curry leaves and let it splutter.
After tempering, add tomato puree and let it boil.
After boiling, add ground onion masala and cook for 1 minute.
Now add turmeric powder, garam masala powder, Kashmiri red chilli powder and mix well.
After 2 minutes, add boiled corn, water as per the experiment, add peas, cover the pan and cook it for 3 to 4 minutes.
Turn off the flame and serve.
Serve the Corn and Pea Curry Recipe along with Lachha Paratha and Gourd Raita for dinner.
Count of ingredients are 18 |
###Human:
generate a recipe for Tomato Basil Chicken Curry Recipe
###Assistant:
To begin making the Tomato Basil Chicken Curry Recipe, heat olive oil over medium heat in a saucepan.Add chopped garlic and onions and saute them as well till the onions turn translucent.Once done add the chopped carrot, sprinkle some salt and toss well.
This will help to cook the vegetable faster.Once the carrot is half cooked, add in the chicken pieces and give it a mix.
Saute for about a couple of minutes just to sear the meat.
Do not cook for a longer time as the chicken will dry out soon.Add tomato puree, dried seasonings like dried rosemary, thyme, cumin powder and paprika powder and mix well to combine.Once the seasonings have mixed well, add salt to taste and a teaspoon of sugar to cut the sharp tanginess.Add 1 cup of water and give it a stir and bring to a brisk boil.
Turn down the heat and let the Tomato Basil Chicken Curry stew for 15 minutes until the chicken and carrots are done.Check for seasonings in the Tomato Basil Chicken Curry, if your require anything more, you can add them now and adjust the taste.
Once done, turn off the heat and transfer the Tomato Basil Chicken Curry to a serving bowl and serve hot.Serve the Tomato Basil Chicken Curry Recipe along with Garlic Tossed Rice, Beetroot And Carrot Veg Balls With Sautéed Leek to create a delicious continental meal for your weekend lunch.
Count of ingredients are 13 |
###Human:
generate a recipe for Kerala Style Eggplant Curry Recipe - Kerala Style Eggplant Curry
###Assistant:
To make Kerala Style Brinjal Curry, first heat oil in a pan.
Now add eggplants and cook till they crisp.
Remove the brinjal and place it on the kitchen towel to drain the oil.
Heat a little more oil in the same pan.
Add mustard seeds and let it cook for 20 seconds.
Now add fennel, green chillies, onion, curry leaves and cook till the onion turns brown.
Now add red chili powder, coriander powder, turmeric powder and cook it for 3 minutes.
Now add tomatoes, brinjals and mix.
After 1 minute add water as per use and cook it for 4 minutes.
Cook till the eggplant becomes soft.
After the bangan becomes soft add coconut milk and mix it.
Cook for 2 minutes and finally garnish with green coriander.
Serve Kerala Style Brinjal Curry with Chow Chow Thoran and Kerala Parotta for dinner.
Count of ingredients are 13 |
###Human:
generate a recipe for Grilled Chicken Wings Recipe
###Assistant:
To prepare the Grilled Chicken Wings, into a bowl combine the garlic, sweet chilli sauce, tomato puree, chilli flakes, rosemary, honey, lemon juice, oil and salt.
Now add the chicken into this marinade mixture and allow it to rest for about 45 minutes to an hour.Heat some 2 tablespoons of oil in a grill pan and grill the chicken wings on medium to high heat, flipping frequently and brushing with the marinade for 15-20 minutes or until cooked through.Serve Grilled Chicken Wings as an appetizer, along with Mexican Chilli & Cheesy Bean Dip Recipe (Refried Bean Dip Recipe)and a Chickpea Orange Salad Recipe with Sun Dried Tomatoes.
Count of ingredients are 9 |
###Human:
generate a recipe for Veechu Parotta Or Ceylon Parotta Recipe
###Assistant:
To begin making the Veechu/Ceylon Parotta Recipe, we will add all the ingredients into a mixing bowl including all purpose flour, whole wheat flour, curd, salt except oil.Add little water slowly and mix to form a soft and sticky dough.
Add a tablespoon of oil and knead it a little more and rest for some time outside.To make the Veechu/Ceylon paratha, heat a roti tawa on a medium heat and leave it side.Pinch out a little dough from the kneaded dough, add some oil on your working place.
Spread the dough with your palm and fingers.Spread to form a thin sheet, it is okay if there are gaps.
Fold the dough to form an envelope.Then fold it again from the sides as well to form a small folded napkin.
Place this on the roti tawa and cook on both sides by drizzling some oil till it is toasted well.Serve the Veechu/Ceylon Parotta Recipe along with Sri Lankan Egg Curry or a Sri Lankan Chicken Curry to enjoy the dish for your Sunday lunch.
Count of ingredients are 5 |
###Human:
generate a recipe for Mawa Gujiya With Badam and Pista Recipe
###Assistant:
To begin making Mawa Gujiya Recipe, add saffron to warm milk in a bowl.
Set it aside for 15 minutes.The next step is to make the filling for Gujiya.
Crumble or grate the khoya/mawa.
In a thick bottom pan add the khoya/mawa and roast it on low flame till it changes colour to light brown (approximately 25 minutes or so).
Next, add desiccated coconut and roast further for 2 minutes.
Add almonds and pistachios to the khoya/mawa, mix well, remove from the heat and keep aside.
When the roasted khoya/mawa is still warm, add sugar and mix it well.
Set it aside.
Be careful towards the end of the roasting process so that the khoya/mawa does not turn too dry.
It should be moist yet a little brownish in colour)Next, we will prepare the dough for Gujiya.
While you wait for the khoya/mawa to cool, make the dough.
In a bowl, mix together maida, semolina, sugar and baking soda.
Add ghee and start rubbing the flour mix with the tip of your fingers.Add water gradually and as much as required to make medium soft dough.
Knead the dough for 2 minutes until smooth.Divide the mawa gujiya dough in two parts and make two neat balls.
Set aside for half an hour covered with a moist cloth so that the dough does not dry out.Finally, we will stuff the Mawa in Gujiya.
Preheat the oven at 180 degrees C.Thinly roll one ball and use a cookie cutter to cut out dough in the desired shape.
Gujiyas are usually semi circle but you can also use a cookie cutter for different shapes.Roll the dough in a rectangular shape.
Trim the edges.
Cut it lengthwise wide enough to to place the mawa filling.
Cut these rectangular strips further to a squares of equal size.
Line two baking trays with parchment paper.
Place each cut out square dough on the baking tray at an inch distance.Scoop one heaped teaspoon of cooled mawa filling in the centre of each square dough and cover with another layer of square dough cut out.Seal the sides of the mawa gujiya all around by pressing the edges with a fork.Repeat this process till all the gujiya dough is used and filled.
Brush the top of the gujiya with milk or beaten egg and sprinkle flaked almonds.Bake in the oven for approximately 15 minutes or till it begins to just turn golden brown.
Remove from the oven and let them cool over a wire rack.
Alternatively, you can also prepare the square gujiyas with the filling and deep fry the gujiyas in oil.Once the mawa gujiya is baked or fried, keep them aside.To make the sugar syrup, add water to a saucepan and bring it to a boil.
Once the water has boiled, lower the heat, add the sugar and stir continuously.
Once the sugar has melted completely, add the saffron mixture, give it a good stir for a minute and turn off the heat.
While the Mawa Gujiyas are warm, brush them with the saffron sugar syrup or you can even dip them in it.
Once the Mawa Gujiyas are completely cooled down, the syrup will add a nice glaze to them.Serve these Mawa Gujiyas during Holi or Diwali along with a glass of Thandai and with a delicious plate of Dahi Vada.
Count of ingredients are 13 |
###Human:
generate a recipe for Chettinad Rasam Powder Recipe
###Assistant:
To begin making the Chettinad Rasam Powder Recipe, heat a medium size pan and dry roast the coriander seeds,fenugreek seeds and pigeon peas all separately.
Roast them until they are crisp and the dals turn pinkish brown.Once roasted, set them aside to cool.In the same pan, heat 1/2 tablespoon oil in low heat and fry chillies for about 2 to 3 minutes and set it aside to cool.Heat the another 1/2 tablespoon of oil over low heat and fry cumin seeds and peppercorns separately till fragrant and set aside to cool.Combine all the above roasted chettinad rasam powder ingredients and grind them to a coarse powder and store the Chettinad Rasam powder in an airtight container.
If you plan to use it occasionally, then place the bottle in the freezer and it will remain fresh for a long time.
Count of ingredients are 7 |
###Human:
generate a recipe for Paneer Stuffed Bhindi In Ajwain Tomato Gravy Recipe
###Assistant:
To begin making the Paneer Stuffed Bhindi In Ajwain Tomato Gravy Recipe first wash okra, pat them with a dry cloth and cut off the stems.
Make a vertical cut in okra, making sure they don’t become two separate halves.To prepare the paneer stuffing, combine paneer, salt, red chilli powder, chaat masala powder, coriander powder in a mixing bowl.
Mix it well.Fill 1/2 teaspoon of mixture in each okra through the slits.
Once all the okras are stuffed with the mixture, keep them aside.Heat oil in a wok.
Once the oil is hot, add the bhindi and cook covered till the bhindis are nearly cooked.
Stir occasionally.
Once cooked remove and keep aside in a bowl.Next in the same wok add some more oil, once oil is hot add the ajwain seeds.
once they release the aroma add the chopped onions and slit green chilli.
Saute for a minute and add the ginger and garlic.Saute till the raw smell of the ginger goes and garlic turns golden brown in colour.
Next add all the dry spices including red chili powder, coriander powder, turmeric powder and garam masala powder and quickly add the tomato pure.Stir occasionally and cook till the tomato puree starts to come together and leaves oil at the sides.
Add water to your required consistency and all the stuffed bhindi.Cook covered for 5 minutes.
Once done, switch off the heat and garnish with kasuri methi.
Serve Paneer Stuffed Bhindi In Ajwain Tomato Gravy Recipe with Punjabi Dal Tadka, Phulka and Red Cabbage Carrot, Sprout And Onion Salad.
Count of ingredients are 16 |
###Human:
generate a recipe for Asian Style Stuffed Omelette Recipe
###Assistant:
To begin making the Asian Style Stuffed Omelet Recipe, add eggs into a bowl and mix with with salt, pepper and spring onions.
Give a good whisk till it fluffs up.Heat a flat skillet with oil, add ginger and garlic and saute till it softens.Add baby corn and cook till it is done, which will take about 20 minutes.
Add bell peppers and saute for 10 more minutes.Add all the sauces along chilli vinegar and stir fry.
Check for Salt and add if needed.
Take the stir fried vegetables out of the pan and keep it aside.Heat oil over a medium heat and coat the surface of the pan with a few drops of oil (not required when using a good non stick pan).Pour the egg mixture and spread it well with ladle.Once it starts getting cooked, after about 30 seconds on medium flame, sprinkle the Vegetable stuffing over the egg omletteFold the egg with spatula from the sides and transfer it to a plate by bringing it to the edge of the pan.
You can also cook the omelette on both sides and them go with putting cheese and rice, if you prefer.Serve the Asian Style Stuffed Omelette Recipe along with a smoothie or a glass of juice to kick start your day with good meal.
Count of ingredients are 12 |
###Human:
generate a recipe for Aluchi Bhaji Recipe - Maharashtrian Style Colocasia Leaves Curry
###Assistant:
To begin making the Aloochi Bhaji recipe, get all the ingredients ready and keep them aside.Soak the channa dal in water for about 1 hour.
Add the chana dal and peanut along with a pinch of salt and 1/4 cup of water in the pressure cooker and cook until you hear 3 to 4 whistles.
Turn off the heat.
Keep aside.Add the mustard seeds and once they splutter add the cumin seeds.
Add hing, turmeric powder, green chillies and the chopped aluchi leaves and stems, amchur.
jaggery, salt, coconut pieces and mix well.
Saute until the colocasia leaves soften and get cooked well.
Once cooked, add the cooked chana dal and the peanuts and give it a brisk boil.
Once done, check the salt and adjust to taste and turn off the heat.Serve Aluchi Bhaji along with Phulka, Matki Chi Usal and Kanda Kairichi Chutney for a delicious sunday lunch.
Count of ingredients are 13 |
###Human:
generate a recipe for Amritsari Fish Fry Recipe
###Assistant:
To begin making the Amritsari Fish Fry Recipe, keep all the masala ready in a bowl including turmeric powder, red chilli powder, amchur, garam masala powder, ajwain, ginger garlic paste and kasuri methi.
Mix well till it combines together.You can also add lemon juice, salt as well.
Add the Fish pieces and marinate them well and coat the masala on either side.Roast the besan flour on a pan without oil, roast till it turn light brown and keep it aside.In the same pan add some Nutralite Classic Spread, carefully place the fish pieces and cook on either side for ate last 5 minutes.Sprinkle the besan flour on top of the fish pieces and turn it over.
Keep frying the fish till the chickpea flour is coated properly over the fish and is cooked well.
This will take about 5 minutes.Once the Fish is fried well, turn off the heat and serve hotServe the Amritsari Fish Fry hot with some sliced onions, cut lemon wedges and chopped coriander leaves.Serve the Amritsari Fish Fry Recipe as a an appetizer along with Nutralite Achari mayo and Nutralite Cheesy Garlic Mayo as a dip by the side for your parties.
Count of ingredients are 12 |
###Human:
generate a recipe for Chickpea Sundal Recipe
###Assistant:
To begin making the Chickpea Sundal recipe, heat oil in a pan on medium heat; add the mustard seeds and allow it to crackle.Once it crackles, stir in the ginger, green chillies, asafoetida, salt and the cooked chickpeas.Stir-fry for a few minutes until all the ingredients are well combined.
Turn off heat and stir in the coconut and coriander leaves.Serve the Chickpea Sundal hot as healthy tea time snack for the family or make it for special festivals like Gollu (Navratri).Serve Chickpea Sundal as an evening snack with Mango Iced Tea during summer.
You can also serve it with Keerai Sambar and Steamed Rice for your weekday meal.
Count of ingredients are 9 |
###Human:
generate a recipe for Thai Coconut Curry Soup Recipe
###Assistant:
To begin making the Thai Coconut Curry Soup Recipe, heat the coconut oil in a heavy bottomed pan.
Add in the bay leaves, ginger and garlic to the hot oil and fry on low heat.
Add in the crushed lemon grass and kaffir lime leaves at this stage and fry it for another minute.Next, add in the green chilies and chopped green onions together with the vegetable stock to the pan.
Cover the lid and bring all the ingredients to a boil, reducing the flame thereafter and allowing it to simmer for another 20 minutes.Now, add in the coconut milk to the pan to thicken the soup, the ground spice powder and salt and bring all of them to a boil again.Finally, pass the entire pan contents through a sieve to remove the chunkier bits and you will be left with a smooth soup.Put the curry soup back again in the pan and boil this till it reaches a good consistency.At this stage, put in the boiled whole wheat noodles or rice noodles to the soup.Serve Thai Coconut Curry Soup garnished with raisins, accompanied with toasted bread on the side.
Or pair Thai Coconut Curry Soup Recipe with Spicy Chilli Garlic Noodles Recipe or Thai Basil Vegetarian Fried Rice With Pineapple and Spicy Thai Red Chillies Recipe.
Count of ingredients are 19 |
###Human:
generate a recipe for Inji Thogayal Recipe - Spicy & Delicious Ginger Chutney
###Assistant:
To begin making Inji Thogayal Recipe, wash and peel the skin of ginger using a spoon.
Cut the ginger into small pieces and keep aside.Heat a pan over medium heat; add fenugreek seeds, urad dal and red chillies to it.
Roast it well in medium flame until the dal is golden and crisp.Add green chilli, ginger, garlic and tamarind.
Saute for 2-3 minutes until raw smell of ginger and garlic goes away.
Turn off the flame and keep aside to cool.
After the mixture is cool, add it to a mixer grinder along with the grated jaggery salt and very little water.
Grind to make a smooth Inji Thogayal.The next step is to make the tempering for Inji Thogayal Recipe.In a tempering pan, add a teaspoon of oil and heat on medium flame.
Once the oil is hot add mustard seeds and urad dal and let it splutter and the dal to turn golden brown.
Add the asafoetida and turn off the heat.Pour the tempering to the Inji Thogayal Recipe and stir well to combine.
Check the salt and adjust to taste.Serve Inji Thogayal Recipe with hot Steamed Rice along with a dollop of Ghee or even serve as a side dish for Dosa.
Count of ingredients are 12 |
###Human:
generate a recipe for Diwali Cornflakes Mixture Recipe - A Savory Evening Tea Snack
###Assistant:
To begin making the Diwali Cornflakes Mixture Recipe, first get all the ingredients prepared and ready.Our first step is to deep fry the Makai (corn) Flakes.
Preheat the oil for deep frying in a wide deep frying pan over medium heat.Add a handful of Makai (corn) flakes at a time and deep fry them until golden, crisp and puffed up.
It takes just a few seconds to deep fry these flakes.
They are similar to papads.Once you have deep fried the Makai (corn) flakes, drain them on kitchen paper towels and keep aside.In the same oil, place the poha in a steel colander and deep fry the poha by dipping the colander in the oil.
Once you notice the poha has puffed up, immediately remove the poha from the oil.
Place them on kitchen paper towels to drain the excess oi.Finally we will roast the nuts in the oil.
Place the nuts and peanuts in the same colander and deep fry them until golden brown and crisp.
Once done drain and keep aside.Finally deep fry the curry leaves and raisins in hot oil placed in the colander.
Once crisp and raisins have puffed up, remove from oil and place on the paper towel to drain.Place all the fried ingredients in a wide mixing bowl or a flat baking sheet.
Sprinkle the salt, red chili powder, sugar and asafoetida powder and stir to combine well with your hands.
Do this when all the ingredients are hot, so the spices and salts get well combined into them.Check the spice and salt levels and adjust to suit your taste.Once done, cool and store the Corn Flakes Mixture in an airtight container for up to 2 weeks.Serve the Corn Flakes Mixture as a perfect evening snack or for festivals like Diwali along with a cup of Masala Chai.
Count of ingredients are 13 |
###Human:
generate a recipe for Kaju Pakoda Recipe (Cashew Nut Fritters)
###Assistant:
To begin making Kaju Pakoda Recipe (Cashew Nut Fritters), prep up all the ingredients mentioned and keep ready.
In a deep frying pan, heat enough oil to deep fry.While the oil is getting heated, In a large mixing bowl, take besan, rice flour, red chili powder, give them a quick stir till evenly mixed.To the dry mixture, add ginger garlic paste, salt, fennel seeds, and mix well.Add finely chopped mint leaves, and mix well.To this mixture, add whole cashew nuts and toss well till the cashews are coated.Add 1 tablespoon of hot oil from the deep frying pan and mix.Sprinkle water to the the mixture, little by little to make a lump free dough along with chunky cashews.Pinch out a small portions of the prepared dough, and gradually drop the batter to the deep frying pan with hot oil.
Fry them in batches till golden and crisp.Take the cashew pakodas out of the cooking oil and place them on kitchen towel to absorb excess oil from the pakodas.Serve Kaju Pakoda Recipe (Cashew Nut Fritters) along with other tea time snacks for kids and with added masala chai for the whole family.
Count of ingredients are 9 |
###Human:
generate a recipe for South Indian Grilled Fish With Spicy Fusion Sauce Recipe
###Assistant:
To begin making the South Indian Grilled Fish With Spicy Fusion Sauce recipe, make the South Indian Grilled Fish with Spicy Fusion Sauce.
First, clean the fish, make few slits on it and marinate with plain salt for 15 minutes.
Slice the fish into two halves.Take a bowl and mix together ginger paste, red mustard seed paste, tamarind paste, green chillies, red chilli paste, half coconut freshly grated, curd, salt and 2 teaspoons sunflower oil.Marinate the fish with the mixed spice, cover and refrigerate for 30 minutes.
Heat a grilled iron skillet with 2 teaspoon sunflower oil, and cook the fish about 20 minutes or until fully cooked.Transfer to a platter.
Heat coconut oil in a frying pan and slowly add black mustard seed, 2 red chillies, lentil seeds, a pinch of black salt, curry leaves and grated coconut on high flame.
Pour this over the grilled fish.Serve South Indian Grilled Fish With Spicy Fusion Sauce as a side dish along with Jeera Rasam and Steamed Rice for a weekday meal.
Count of ingredients are 15 |
###Human:
generate a recipe for Methi Moong Dal Palak Recipe
###Assistant:
To begin making the Methi Moong Dal recipe, firstly wash and soak the moong dal in 3 cups of water for at least 30 minutes.
While the dal is soaked clean, wash and pat dry the fenugreek leaves.Next, finely chop the methi leaves.
Heat a teaspoon of oil in a wok or a kadai and add the chopped methi leaves into the wok.
Saute the methi leaves, until it gets softened.Methi leaves cooks very quickly and this will take less than 3 minutes to cook.
Once the leaves have softened, turn off the heat.
Keep it aside.In the next step, we will cook the moong dal with the spices.
Heat a teaspoon of oil in a pressure cooker over medium heat.
Add asafoetida and cumin seeds, fry for few seconds.
Next add onion and fry till they turn soft.Once the onions have softened, add the chopped tomato along with coriander powder, turmeric powder, red chili powder and fry for a minute or so over medium heat.Add soaked moong dal along with the soaked water to the onion tomato mixture.
Close the lid of the pressure cooker and put the weight on.Cook moong dal for 2 to 3 whistles.
After a couple of whistles, turn the heat to low and simmer the dal for about 5 minutes.
After 5 minutes, turn off the heat.Allow the pressure to release naturally from the pressure cooker.Once the pressure has released, open the cooker and lightly mash the dal with the back of a spoon.
Stir in the sauteed methi leaves and serve.Serve Methi Moong Dal along with Baingan Ka Bharta, Phulka and Beetroot Raita Recipe for a wholesome weekday lunch.
Count of ingredients are 11 |
###Human:
generate a recipe for Sindhi Style Chicken Curry Recipe Using Preethi Electric Pressure Cooker
###Assistant:
To begin making the Sindhi Style Chicken Curry recipe, preheat the pan of the Electric pressure cooker by turning on the saute mode.
To choose the Saute mode in the pressure cooker press the Menu Option and keep pressing the plus button till you reach P-15 which is the Saute Mode.Allow the pan to preheat for about 4 minutes.
Once done add oil.
After the oil is hot add the whole spices like the badi elaichi, green cardamom, cloves, bayleaf and saute till the aromas are released.
Once done add the chopped onions, ginger, garlic and green chillies.
Saute till the onions soften and turn golden brown in colour.
After the onions have become golden brown in colour add the tomatoes, turmeric powder, chili powder, coriander powder and garam masala powder.
Mix well to combine and cook till tomatoes soften.
Once the tomatoes have become soft and mushy add the chicken and saute for about 5 minutes.
After 5 minutes add curd, salt to taste and about 1/2 cup of water.
Stir well to combine.
Cover the pressure cooker and move the Pressure Valve in the "pressure position".
Press keep warm on the electric pressure cooker, then press menu button.Keep pressing the plus sign button till you reach P-13 which is the chicken mode.
The timer would run for 16 minutes.
After the time is up the electric cooker will go into the "OH" mode, which indicate the cooking is complete.
Allow the pressure to release naturally from the Electric pressure cooker till the red nozzle goes down.
Open the pressure cooker and stir in some chopped coriander leaves.
Transfer the Sindhi Style Chicken Curry into a serving bowl and serve.
Serve Sindhi Style Chicken Curry along with Jeera Rice Recipe or Phulka Recipe and Kachumber Salad for a weeknight dinner.
Count of ingredients are 20 |
###Human:
generate a recipe for Indian Style Jeera Biscuit Recipe
###Assistant:
To begin making the Indian Style Jeera Biscuit Recipe, preheat the oven to 180 C.
Mix self raising flour, salt and cumin seeds in a mixing bowl.
Add in the chopped butter and mix all together till you get a crumb like mixture.
You can use a food processor to do this.
Once you get the crumb texture, knead it into a medium-soft dough using lukewarm water.Cover the dough with a with a wrap or lid and keep it aside for 15 minutes.
Divide the mixture in 5 big balls and roll out each of them to 4-5 mm thickness.Use your favorite cookie-cutter and cut them into shapes.
Place a parchment paper on baking tray and arrange all the Jeera Biscuit onto it.
Bake the Jeera Biscuits in preheated oven at 180 C for around 20 minutes.
Take them out of the oven and place them on cooling rack.Store the Jeera Biscuits in an air-tight container and serve it as desired.Serve Indian Style Jeera Biscuit along with hot Masala Chai for your tea time break.
Count of ingredients are 6 |
###Human:
generate a recipe for Pudina Moong Dal Recipe (Mint Moong Dal)
###Assistant:
To begin making the Pudina Moong Dal recipe, add 1 cup of water, turmeric powder and washed moong dal in a stainless steel vessel and cook till the dal turns soft.
Alternatively, just pressure cook upto 2 whistles.Once the dal is cooked, add 1 and 1/2 cups of water, salt.
Bring to a boil and then simmer.
While the dal is simmering, prepare the tadka.Heat ghee/oil in a tadka pan.
First fry the cumin seeds and then add asafoetida.Add mint leaves and fry for some seconds.
Lastly add red chili powder.Immediately, pour this tempering/tadka mixture in the dal & stir well.
Simmer the dal for 2 to 3 minutes.Serve Pudina Moong Dal along with Capsicum Usili and Phulkas for a weekday lunch or dinner.
Count of ingredients are 9 |
###Human:
generate a recipe for Shrimp Spinach Cheese Swirl Recipe
###Assistant:
To begin making the Shrimp Spinach Cheese Swirl recipe, remove pastry sheet out from freezer at least 40 minutes before preparing the recipe.Heat oil on medium high heat and add chopped shrimps.
Cook for 5-7 minutes.Once the shrimps turn pink, add cayenne pepper, coriander powder, garlic powder and mix.
Add tomato ketchup, sriracha sauce and mix.Add chopped green onions, spinach and mix everything properly.
Sprinkle some salt and mix.Switch off the stove and let the mixture cool down completely.
Brush puff pastry sheet with egg wash.Once the mixture is cooled, add cheese and mix.
Beat an egg to prepare egg wash.Unfold the pastry sheet and brush it with egg wash on one side.
Pour the prepared mixture over it and roll it.Seal the side using little water.
Now cut into small swirls with sharp knife about 1 inch in thickness.Place them on the greased silver foil kept on a baking tray.
Brush each swirl with egg wash and bake at 400 degree Fahrenheit preheated oven for 10-15 minutes or until crisp.
Remove out and enjoy these quick and yummy swirls.Serve Shrimp Spinach Cheese Swirl along with Tomato chutney or any other chutney of your choice.
Count of ingredients are 13 |
###Human:
generate a recipe for Matar Poha Recipe (Flattened Rice Stir Fry with Green Peas)
###Assistant:
To begin making the Matar Poha Recipe, in a large pan blanch the fresh peas with a little salt.
Once boiled, drain the water and keep the green peas aside.Wash the poha in fresh water once, drain the water and keep aside the poha.
Don't leave a lot of water in the poha else it will turn mushy.In a heavy bottom kadai, heat oil.
Add asafoetida and let it fry for about a minute.
Add the cumin and mustard seeds and fry for 2 minutes till the mustard splutters and the cumin turns golden brown.Add curry leaves and split green chillies to the oil, fry for one minute.
Now add the onions and fry till they are translucent and lightly golden.
Stir in the turmeric, salt, the blanched peas, and the washed poha.Stir well to combine.
Sprinkle a little water, cover the pan and allow the flavors to get well incorporated into the matar poha.After a couple of minutes, check the salt and spice levels and adjust to suit your taste.
Turn off the heat and cover the pan for 5-6 minutes.
The poha will cook in steam.
Finally stir in the chopped coriander leaves and squeeze in the juice from one lemon.Serve the Matar Poha for breakfast or as an evening tea time snack topped with Bhujia.
Count of ingredients are 12 |
###Human:
generate a recipe for Udupi Style Thondekayi And Badnekayi Sambar Recipe - Ivy Gourd & Brinjal Sambar
###Assistant:
To begin making the Udupi Style Thondekayi And Badnekayi Sambar Recipe, keep all the ingredients ready.Add toor dal to boil in a pressure cooker with 2 cups water so that dal is fully immersed, add salt and turmeric powder.
Close the cooker with lid and let it cook for 4 whistles.
Let the pressure release naturally.
Keep it aside.Meanwhile, heat saucepan with 2 cups water, boil the vegetables with salt and turmeric powder for 25 minutes.Once that is boiled, add the cooked dal along with udupi sambar powder, tamarind water and jaggery.
Give it a stir.
Check for salt and adjust according to your taste.Leave the sambar to boil over a medium heat for 5 more minutes and switch it off.The next step is to temper the Sambar.
Heat a tadka pan with oil, add mustard seeds, urad dal and leave it to splutter.Add asafoetida, dry red chilli, curry leaves and keep it for about 10 seconds and pour it over the sambar.
Give it a mix and it is ready to be served.Serve the Udupi Style Thondekayi And Badnekayi Sambar with Steamed Rice, Cabbage Palya and a dollop of ghee for your vegetarian weekday meal.
Count of ingredients are 14 |
###Human:
generate a recipe for Kumaon Style Thechwani Recipe-Mooli Aloo Sabzi
###Assistant:
To begin making the North Kumaon Style Thechwani Recipe-Potato & Radish Sabzi, pressure cook the potatoes in 1/4 cup water for 4 to 5 whistles.
Once done, allow the pressure to release naturally and set the potatoes aside to cool down.
Once it is cooled down, peel the potatoes and mash it coarsely using a potato masher.
Place the radish along with 2 tablespoons of water in the pressure cooker and pressure cook for 2 to 3 whistles and turn off the heat.
Once the pressure releases, mash it coarsely using a potato masher.
Next grind, add ginger, garlic and green chillies in a mixer and grind it into a coarse paste and keep it ready to use.Heat a kadai with oil, add dry red chillies, cardamom pod, cumin seeds and fenugreek seeds and sauté for few seconds until you get a good aroma.Add in chopped onions and saute till they turn translucent.
Add in ground mixture, and saute till the onions have cooked well.Once the onions are softened, add in chopped tomatoes and sprinkle little salt and sauté until the tomatoes become mushy.Add in the radish and potatoes and combine it well with the onion tomato mixture.
Sprinkle all the spice powders like red chilli powder, turmeric powder, coriander powder and cumin powder and give it a mix.Add 1/4 cup of water and allow the Thechwani to simmer for at least 10 minutes, until the Thechwani thickens lightly.
Once done, check the salt and seasonings and adjust according to taste.Turn off the heat and transfer the Thechwani to a serving bowl and serve hot.Serve the North Kumaon Thechwani Recipe along with Ragi Wheat Phulka, Lauki Chana Dal and Tomato Onion Cucumber Raita and serve it for a wholesome lunch or dinner.
Count of ingredients are 16 |
###Human:
generate a recipe for Chicken Ranch Wraps Recipe
###Assistant:
To begin making the Chicken Ranch Wraps recipe, firstly marinate the chicken breast with olive oil, Italian seasoning, red chilli flakes, salt, mix well and keep it for 15 minutes.
Heat a grill pan on medium flame, place the chicken breast and cook for a 6-8 minutes on each side.
Make sure the chicken is well cooked from all sides.
Let it rest for 10 minutes, then cut into small strips.Heat a tawa on medium flame, cook the tortillas for a minute on each side.
stack them and set aside.
Now lay the tortilla sheet on a working surface, first arrange lettuce leaves.Then add chicken pieces, cherry tomato, onion, cucumber & add ranch sauce on the top.In the end, sprinkle black pepper powder & top it with shredded cheese.
Fold the sheet and make into a wrap.Put it on a hot grill pan and cook for few minutes and serve it hot.
Serve Chicken Ranch Wraps along with Maple Roasted Cinnamon Spiced Latte Recipe and a lovely dessert- Vegan Guilt Free Chocolate Espresso Mousse Recipe
Count of ingredients are 12 |
###Human:
generate a recipe for Arbi Ka Achaar Recipe (Instant Colocasia pickle)
###Assistant:
To begin making Arbi Ka Achaar Recipe (Instant Colocasia pickle), pressure cook the arbi or colocasia for one whistle using a pressure cooker.
Remove the skin and cut into thick rounds and keep aside.Heat the mustard oil in a wide pan and let it smoke till hot.Once smoky hot, add the asafoetida, cumin, fenugreek and nigella seeds, let it splutter for few seconds.Lightly crush the carom seeds between your palms and add it to the pan.Add the diced arbi pieces, and gently coat it with the tempered spices.Cook the arbi till it becomes slightly crisp on the outide, occasionally stirring in between.
This will take 10 minutes.Add in the red chilli, turmeric, yellow mustard powder, season with salt and cook the arbi till done.Once the arbi is fully cooked, switch of the heat and bring it down to the room temperature.Add the vinegar, mix well and let it rest for 2 hours to soak in all the spices of arbi/colocasia before serving.Serve this Arbi Ka Achaar Recipe (Instant Colocasia pickle) along with Cabbage Paneer Parathas Recipe or Mushroom Paratha Recipe for breakfast.
Count of ingredients are 13 |
###Human:
generate a recipe for Olive & Tofu In Harissa Curry Recipe
###Assistant:
To begin making the Olive & Tofu In Harissa Curry Recipe, we need to keep the harissa sauce ready.
You can either use store bought harissa sauce or learn how to make Homemade Harissa Paste Recipe.
Getting ahead with the Olive & Tofu In Harissa CurryIn a pan heat olive oil, on medium flame, to this add the garlic and saute until you the aroma of the roasted garlic wafts in the air.
Next, into the pan, add onions and saute for 3-4 minutes, until the onions begin to sweat and change colour.
To this onion-garlic mixture in the pan, add the cumin powder, and salt to taste.
At this stage, add the harissa sauce and give it a quick stir.
Add tomato puree, salt and sugar, mix and allow this mixture to come to a single boil.
Now that the onion - tomato mixture has come together, add the water and allow the harissa curry to come to a rolling boil.
Add the black pepper powder, olives and tofu, cover and cook for about 2 minutes.
Give this Olive & Tofu In Harissa Curry a taste and adjust accordinglyTurn off the heat, transfer the Olive & Tofu In Harissa Curry to a serving bowl and serve hot.
Serve Olive & Tofu In Harissa Curry Recipe along with Buttered Herbed Rice Recipe, Summer Salad Recipe-Red Cabbage, Lettuce Onions & Tomatoes and Creamy Garlic Mashed Potatoes Recipe for a complete meal.
Count of ingredients are 11 |
###Human:
generate a recipe for Chiroti Recipe - Delicious Crispy Layered Sweet Puri
###Assistant:
To begin making the Chiroti recipe, we will first begin with the dough.
In a wide bowl, mix maida, ghee and knead into a stiff dough adding water gradually.
You can also use the a food processor like I have, do knead the dough and bring it together.The dough should be firm and smooth, similar to that of a puri.
Cover and set aside for 15-20 minutes.To prepare sugar syrup, add sugar and water in a pan and allow to boil.
Once the syrup starts boiling, reduce the flame to low and check the consistency of sugar syrup.You should have a one string consistency sugar syrup.
Add cardamom powder and turn off heat.
Set aside.In a small bowl, mix ghee, rice flour and maida.
Stir and keep aside.Now, we will make the puris.
Divide the dough in 6 equal parts and make balls out of it.
Roll out each ball into a big round (big sized roti).Now take 1 roti and apply ghee-flour mixture and spread evenly on it.
Place another roti on it and apply ghee-flour mixture over it.
Now, place the third roti and apply the ghee-flour mixture.Then roll them up into a log.
With the help of a knife, cut small pieces of the roll.
These would now look like mini swiss rolls or pinwheels.Repeat the same process for the remaining 3 rotis.
Lightly press these pinwheels and flatten them to form a disc.
These are now flattened chiroti dough, which we now need to deepfry.Heat oil in a heavy bottomed pan for frying the chiroti.
Fry the prepared chiroti until it turns light golden and crisp.Immediately soak these chiroti in the prepared warm sugar syrup.
When you dip the chiroti puris, syrup should neither be too hot nor at room temperature.
It should be warm.
Soak the chiroti in the syrup for about a minute or until it gets well coated.
Take the Chiroti out and place it on a platter.
Sprinkle chopped nuts over the chiroti and allow it to cool.
Once cooled, store the Chiroti in an air-tight container and serve as desired.Serve Chiroti as a sweet along with your festive meal or you can serve it your guests on Diwali along with other snacks like Instant Poha Chivda and Masala Chai Recipe - Indian Spiced Tea.
Count of ingredients are 10 |
###Human:
generate a recipe for Paneer Malai Makhani Biryani Recipe
###Assistant:
To begin making the Paneer Malai Makhani Biryani recipe, the first step is to wash the rice and soak for 10 minutes.Heat a heavy bottomed pot with enough boiling water and add rice for cooking.
Strain the rice just before the grain is fully cooked.Spread on a platter and cool it.Cut the paneer in barfi shape.
Take a wide glass bowl and mix together red chilli powder, turmeric powder, tomato puree, curd, lime juice and salt.
Add the paneer to the mix and coat well.
Leave it for 5 minutesHeat a frying pan with oil and fry the marinated paneer for 5 to 8 minutes.
Cook till paneer turn brown from both the sides.
Remove the cubes from the pan and keep it aside.
Sprinkle lime juice and salt on rice then carefully run the fork through the rice to mix it up without breaking the grains.Heat a big wok with ghee on low flame, add onion and fry till golden brownish and remove.In the same wok, add the rice, 3/4 fried onions and the biryani masala.
Cook for about a minute or two.
Now, to layer the biryani, add the rice in a platter, then put the paneer mixture on it and garnish it with the remaining fried onions.Serve Paneer Malai Makhani Biryani along with Boondi Raita and Kachumber Salad for a weekday dinner.
Count of ingredients are 13 |
###Human:
generate a recipe for Raw Mango Carrot Cucumber Salad Recipe With Peanuts
###Assistant:
To begin making the Raw Mango Carrot Cucumber Salad Recipe With Peanuts, prep all the ingredients and keep them ready.In a mixing bowl, combine the raw mango, carrots, cucumber, tomatoes, roasted peanuts, coriander leaves, mint leaves and give it a good mix.
Into this bowl, add the salt, pepper, chaat masala, cumin powder and toss the salad.
Give it a taste and adjust the seasonings accordingly.Once done, transfer the Raw Mango Carrot Cucumber Salad Recipe With Peanuts to a serving bowl and serve chilled.Serve Raw Mango Carrot Cucumber Salad Recipe With Peanuts along with Nawabi Paneer Curry Recipe, Cheese Garlic Naan Recipe and Papad Raita Recipe to make a delicious north Indian dinner or lunch.
Count of ingredients are 11 |
###Human:
generate a recipe for Dried Cranberry & White Chocolate Chip Biscotti Recipe
###Assistant:
Start making this Dried cranberry and white chocolate chip biscotti by preheating the convection oven to 180 degree Celsius.Meanwhile, line a cookie sheet with parchment paper or grease well.Sift or whisk together the flour, baking powder, and salt.
Keep aside.With an electric mixer or hand whisk, beat together the butter and sugar until light and fluffy.Add the vanilla and beat until mixed well.Add the egg and beat until incorporated.Add the flour mixture and beat until soft dough forms.Fold in the dried cranberries and chocolate chips at this stage.Shape into a log of a centimeter and more in thickness, approximately 20 x 4 cms in size.Bake in the preheated oven for 20-25 minutes until firm to touch.Remove from oven and when cool enough to handle, slice using a serrated knife into slices of about 1.5 cm thickness.Place cut side up on your lined baking sheet and bake again at the same temperature for about 18-20 minutes.
They will be hardened by now.Cool completely on sheet and store Dried Cranberry & White Chocolate Chip Biscotti Recipe immediately in an airtight container until required.
Count of ingredients are 8 |
###Human:
generate a recipe for Andhra Style Sorakaya Kura Recipe - Bottle Gourd And Toor Dal Recipe
###Assistant:
To begin making the Sorakaya Kura Recipe we will keep a pressure cooker on medium heat, add oil and leave it get hot.
Add mustard seeds and cumin seeds and allow it splutter for 10 seconds.Add curry leaves, hing, and leave the curry leaves to crackle for 10 seconds.
Add in the chopped tomatoes and saute well till it becomes mushy.Add the turmeric powder, red chilli powder, pepper powder, salt, green chilli, chopped bottle gourd and soaked toor dal.
Give the ingredients a stir and add 2 cups of water.
Cook it for 4 whistle.Allow the pressure to release by itself and open the lid, give it a stir and check for salt and serve.Serve the Sorakaya Kura Recipe along with Tawa Paratha ,or Phulka along with a Carrot And Beans Thoran to go along with your meal.
Count of ingredients are 11 |
###Human:
generate a recipe for Delhi Style Matar Chaat Recipe - Spicy & Tangy Green Peas Chaat
###Assistant:
We begin making the Delhi Style Matar Chaat Recipe by soaking the dried green peas / matar for at least 5 to 6 hours or overnight hour and keep it aside.Heat a pressure cooker with oil, add bay leaf, cinnamon stick and fennel seeds.
Saute till the aroma comes out.Then add the ginger and sauté for few seconds.
Add tomatoes, cook till it is softened.Finally add the rest of the spice powders and give the masala for the chaat a stir.
Cook till the raw smell goes away.
This will take about 3 to 4 minutes.At this stage add the soaked dried green peas and give it a stir.
Add 2 cups of water and pressure cook it for 4 to 5 whistles or for at least 20 to 25 minutes and turn off the heat.
Once done, release the pressure naturally, as the Matar Chaat will continue to cook while there is pressure.Check the taste, add the lemon juice and give it a stir.
Transfer the Delhi Style Matar Chaat Recipe to small serving bowls.Sprinkle onions, ginger, green chilies, drizzle the mint chutney and top it up with chopped coriander leaves and serve hot.Serve the Delhi Style Matar Chaat Recipe as it is or along with Baked Amritsari Kulcha or Puri with a glass of Rose Lassi Recipe to enjoy your Lunch meal.
Count of ingredients are 15 |
###Human:
generate a recipe for Kongunadu Style Senai Kilangu Masala Recipe - Yam in Spicy Gravy
###Assistant:
To begin making the Kongunadu Style Senai Kilangu Masala Recipe, we will first pressure cook the yam with water, turmeric powder, salt for about 2 whistle.Release the pressure naturally, and drain the excess water and keep the cooked yam aside.Heat a flat skillet with oil, add curry leaves and allow it splutter for few seconds, add cinnamon stick, cloves and let it saute for few seconds.Add dry red chillies, garlic, and ginger and saute until it softens.
Later add poppy seeds and grated coconut and saute until they turn light brown.Switch off the heat and allow it to cool down.
Transfer it to a mixing jar and add little water and grind it into a smooth paste.Heat the same pan again with oil, add mustard seeds and curry leaves and allow it splutter and crackle for few seconds.Add your ground paste and give it a stir.
Finally add cooked yam and mix the masalas well.
Cook until the masala has reduced and you get a dry mixture.Check for salt and adjust the seasoning according to your palate and serve hot.Serve the Kongunadu Style Senai Kilangu Masala Recipe along with Tawa Paratha, Palak Dal and Steamed rice to enjoy your everyday lunch.
Count of ingredients are 12 |
###Human:
generate a recipe for No Onion No Garlic Aloo Gajar Ki Sabzi Recipe
###Assistant:
To begin making the Aloo Gajar Ki Sabzi Recipe, first prep all the ingredients.
Cook the potatoes in a pressure cooker, peel the skin and cut into cubes.Steam the carrots either in the pressure cooker or in a steamer and keep aside.Heat oil in a heavy bottomed pan over medium heat, add the cumin seeds and allow it to crackle.
Once it crackles, add the ginger and saute for a few seconds.
Add the potatoes, carrots, and the remaining masalas and toss well.
Add the salt, cover the pan and allow the carrots and aloo to get cooked along with the masalas.Once done, check the salt and spices and adjust to suit your taste.
Finally add a squeeze of lemon and stir in the coriander leaves and serve.Serve the Aloo Gajar ki Sabzi along with Phulkas and Rajasthani Kadhi for a light weeknight dinner
Count of ingredients are 12 |
###Human:
generate a recipe for Konkani Style Karate Batate Puddi Sagle Recipe - Bitter Gourd & Potato Curry
###Assistant:
To begin making Karate Batate Puddi Sagle, wash and cut the bitter gourds into small cubes, add a little salt, mix and leave it aside for 10 minutes.
This will help in reducing the bitterness.Similarly, wash, deskin and cut the potatoes into cubes, put it into a bowl of water and set aside.Heat a heavy bottomed pan and dry roast the urad dal, red chillies, coriander seeds and fenugreek seeds till it turns aromatic.Now, grind the dry roasted spices along with the grated coconut and tamarind extract to a course mix using a hand blender.Heat oil in the same pan on medium flame, add the mustard seeds and let it splutter.Squeeze the water out of the bitter gourd and add it to the pan.
Also add the potatoes and saute on medium heat until its done.
This will take around 10 minutes.Add the ground spice mix to the pan, season with salt and mix well.
Simmer for 5 minutes and switch off the flame.Serve the Karate Batate Puddi Sagle along with Steamed Rice and Kollu Rasam Recipe (Nourishing HorseGram Stew) with a cup of curd for a weeknight dinner.
Count of ingredients are 10 |
###Human:
generate a recipe for Olya Kaju Chi Amti Recipe - Malvani Cashew Nut Curry
###Assistant:
To begin making the Olya Kaju Chi Amti Recipe, in a pressure cooker, combine the washed toor dal and masoor dal along with a cup of water, some turmeric powder, salt and close the pressure cooker.
Pressure cook the dal for 3-4 whistles and turn off the flame.
Allow the pressure to release naturally.
In a small skillet, dry roast the freshly grated coconut, cumin seeds, dry red chilli and garlic cloves, until the coconut starts turning into a light brown colour.
After about 4-5 minutes, turn off the flame and allow it cool.
Transfer the coconut mixture into a mixer-jar and grind into a coarse mixture.
Set aside.
Heat a saucepan with 1/2 a cup of water, bring it to a rolling boil.
To this add the cashew nuts and turn off the flame.
Allow the cashew nuts to sit in the water for about 15 minutes.
After 15 minutes, drain the water and set aside.
Heat a kadai with ghee on medium heat; once the ghee is hot, add in the cumin seeds and mustard seeds, allowing it to splutter.
Next add the dry red chilli, asafoetida, and the cashew nuts, Saute for a couple of minutes, until the cashew start turning into a light brown colour.
Next, add the freshly ground coconut masala and give it a good mix.
Finally add in the boiled dal and bring the Olya Kaju Chi Amti to a single boil.
Adjust the consistency of the Olya Kaju Chi Amti to your liking.
Turn off the heat and transfer the Olya Kaju Chi Amti to a serving bowl and serve hot.Serve Olya Kaju Chi Amti along with Steamed Rice, Malvani Kurkuri Bhindi Recipe - Moongphali Bhindi Sabzi, a bowl of fresh dahi for a simple weekday meal.
Count of ingredients are 14 |
###Human:
generate a recipe for Chettinad Mint Potato Biryani Recipe
###Assistant:
To begin making the Chettinad Mint Potato Biryani Recipe, wash the rice and soak it for 10 minutes.
I have used seeraga/jeeraga samba rice.
Chop the onion and tomato lengthwise.
Crush the garlic and ginger.Wash and chop potatoes into cubes.
Slice the paneer into cubes.Take one chopped onion, mint leaves and fennel seeds in a blender.
Add a little water and grind into a puree.
Keep aside.Heat oil in a pressure cooker, add the spices listed under “dry spices" including cinnamom stick, cloves, cardamom and bay leaf.
Saute for a minute.Add chopped onion and saute until translucent.
Add slit green chilli and crushed ginger garlic.Saute well until the raw smell goes.
Add chopped tomatoes and cook until it turns soft and mushy.Now add the ground mint puree, curd, few mint leaves, potato and paneer cubes.
Stir and cook until the oil separates.Add coriander powder, red chilli powder, garam masala and biryani masala powder.
Mix and cook for 5 minutes.Add rice along with required water to it.
Mix and bring to boil.Close the lid and pressure cook for 3 whistles.
Once done, wait until the pressure releases naturally and open the lid.
Fluff the rice gently and serve hot.Serve Chettinad Mint Potato Biryani along with Mirchi Ka Salan and , Burani Raita or any raita of your choice.
Count of ingredients are 21 |
###Human:
generate a recipe for Puffed Lotus Seed Pakoras Recipe - Makhana Pakora
###Assistant:
To begin making the Puffed Lotus Seed Pakoras Recipe, we will first make the pakora batter.In a mixing bowl, combine all the ingredients together -lotus seeds, besan flour, onion, green chilli, cumin seeds, red chilli powder, turmeric powder, salt, coriander leaves,curry leaves.
Add water little at a time, to make a thick pakora batter.
Check the salt and spices and adjust to suit your taste.Preheat the Kuzhi Paniyaram Pan on medium heat; add a few drops of oil into each cavity.
Spoon the Lotus Seed Pakoda batter into the cavity and pan-fry them until it is browned and crisp on both sides.
You can optionally add just a little more oil to give it additional taste which also makes the pakora a lot more crispy.
Proceed the same way with the remaining Lotus Seed pakora Batter.The process of cooking pakora in a pan preserves nutrition and the addition of Lotus seeds giving an added taste and nutrition for this classic teatime snack.Arrange the Lotus Seed pakoda on a serving platter, sprinkle some chaat masala, place some pickled onions by the side and serve it as a snack or as an appetizer for parties.Serve the Puffed Lotus Seed Pakoras Recipe along with hot chai with a dipping sauce for your evening tea.
Count of ingredients are 10 |
###Human:
generate a recipe for Thengai Paal Kurma Recipe - Mixed Vegetables In Coconut Gravy
###Assistant:
To begin making the Thengai Paal Kurma Recipe, pressure cook the potatoes for two whistles and cut them into small cubes.Steam the cauliflower florets and peas and keep them aside.Heat ghee/oil in a kadai/wok and once the oil is hot add cinnamon, cardamom, cloves and bay leaf .
Saute for a few seconds till the aromas are released.
Once done add onion,chilies and cook until onions become transparent.After the onions have become transparent add the cooked potatoes, cauliflower florets and peas.Add salt and a cup of water.
Once the water starts boiling, add thick coconut milk and cook over medium heat for about 5 minutes.Adjust coconut milk according to suit your taste.
If the gravy is too watery you can mash a few pieces of potato in the gravy to make the gravy thicker.
Once the gravy has reached the desired consistency turn off the heat and transfer the Thengai Paal Kurma into a serving bowl and serve.Serve Thengai Paal Kurma Recipe with Appam or Idiyappam or Kerala Style Whole Wheat Parotta for a perfect meal.
Count of ingredients are 13 |
###Human:
generate a recipe for Kala Chana Pilaf Recipe
###Assistant:
To begin making Kala Chana Pilaf Recipe, wash and soak the kala chana overnight.
Pressure cook with 2 cups of water with salt and keep aside.Wash and soak the basmati rice in enough water for 10 minutes.Heat ghee in a wide pan on medium heat, add the bayleaf, cinnamon quill, cloves, black cardamom and let it release its aroma into the ghee.Add the cumin seeds and let it splutter.Add the sliced onions, a pinch of sugar and saute until it turns golden brown.Add the slit green chilli, tomatoes and saute for 2 minutes.Now, whisk the curd to a smooth texture and add it into the pan and mix well.Add the red chilli powder and garam masala and let it cook for 2 minutes.Add the boiled kala chana, season with salt and mix well.Now add the soaked and drained basmati rice, 2 cups of the kala chana broth saved from cooking chana.Close it with a lid and let it simmer for 20 minutes.Once the pilaf is cooked, garnish with mint leaves and serve the the Kala Chana Pilaf Recipe along with with Spicy Chicken Curry, Cauliflower & Cucumber Raita and Fresh Garden Salad Recipe for the weekend brunch.
Count of ingredients are 20 |
###Human:
generate a recipe for Drumstick Leaves Fried Rice Recipe
###Assistant:
To begin making the Drumstick Leaves Fried Rice, firstly heat enough oil in a wok, add the chopped carrots,and sprinkle some salt and saute till they turn soft.
Add in drumstick leaves and cook for few minutes.
Add the chopped capsicum, soya sauce, ketchup, green chilly sauce till the veggies are cooked.
Immediately add in the cooked rice, salt and toss everything gently.
Until everything comes together.
Serve Drumstick Leaves Fried Rice on its own or with Chilli Baby Corn (Manchurian) Recipe to complete your meal.
Count of ingredients are 9 |
###Human:
generate a recipe for Fish Fry Recipe - Kerala Style Fish Split
###Assistant:
To begin making the Meen Varuthathu Recipe - Kerala Style Fish Fry, wash and clean the fish well.
Drain off the excess water.
Set aside.In a mixing bowl, make a thick paste of all the ingredients under “for the Marinade” including ginger garlic paste, red chilli powder, turmeric powder, black pepper powder, lemon, salt adding a little water.Coat the spice mixture over the fish steaks well.
Set aside for 30-40 minutes.Heat a frying pan with the oil, add the curry leaves and allow to splutter for a few seconds.Once the curry leaves are spluttered, immediately add the fish fillets, and shallow fry the fish till done and crisp on the outside.
Flip the fillet to even brown on the other side also.
Make sure to fry the fish over medium low heat so that they crisp up.Serve Meen Varuthathu Recipe as an appetiser with Steamed Rice, Kerala Chicken Curry and Snake Gourd Thoran and Paruppu Podi.
Count of ingredients are 9 |
###Human:
generate a recipe for Meetha Daliya With Milk & Fruits Recipe - Broken Wheat Porridge
###Assistant:
To begin making the Meetha Dalia - Broken Wheat Porridge recipe, we have to first dry the broken wheat.Add the broken wheat to a pan placed on low heat and roast till it becomes golden brown.
To the same pan, add water and fennel seeds to it and cook till it softens.
Next add milk and let the contents come to a boil.
Simmer on medium-low flame till milk and broken wheat are well assimilated and start to thicken just a little bit.Switch off the heat.
Stir in the sugar.
Allow the contents to cool or serve warm with fruits of your choice.
If you intend to have the porridge with fruits, ensure that it is not hot, else, the fruits will release water and turn mushy.
(And it might taste bad)Serve Meetha Daliya on its own or along with a hot cup of Espresso Coffee for a weekday breakfast.
Count of ingredients are 6 |
###Human:
generate a recipe for Whole Wheat Naan Recipe
###Assistant:
To begin making the Whole Wheat Naan Recipe, in a large mixing bowl, combine the flour, sugar, salt and yeast.
Add yogurt and a little lukewarm water at a time and knead to make a smooth dough.
Knead well for at least 4 to 5 minutes so the dough gets a good texture once it gets cooked.Cover the dough and allow it to rest in a warm place for at least 2 hours until it doubles in size.Once the dough has doubled in size, punch the dough down and knead for a couple of more minutes.
Make 6 to 8 portions of this dough and allow this to rest for another 10 minutes.
The portions of dough will rise again a bit.Dust flour on a working surface and roll them into ovals or circles and take care not to roll them too thin.Heat a skillet on medium heat, place the rolled whole wheat naan over the heated skillet and cook on both sides.
You will notice brown spots come on the top and the naans will puff up with air pockets.
If you have a gas flame, you can optionally cook it directly over the flame once it is partially done on the skillet.Once done, remove from skillet, smear some butter and serve warm.Serve the healthy and delicious Whole Wheat Naan along with your Paneer Butter Masala or Kadai Paneer along with a salad and raita for a weeknight dinner or for parties.
Count of ingredients are 6 |
###Human:
generate a recipe for Amritsari Murgh Makhani Recipe- Chicken Makhani Recipe
###Assistant:
To begin making the Amritsari Murgh Makhani Recipe, firstly let’s make the Amritsari Garam Masala powder and keep it ready.For Amritsar Garam Masala PowderIn a flat skillet dry roast all of the whole spices- coriander seeds, cumin seeds, cinnamon stick, cloves, bay leaf, green cardamom, black cardamom, whole black peppercorns, dry ginger powder, nutmeg powder on low heat for 6-8 minutes.
Turn off the flame.Allow the spices to cool, transfer into a mixer-jar and grind to form a fine powder.
To marinate the chickenInto a mixing bowl, add the chicken pieces, turmeric powder, Amritsari Garam Masala powder, yogurt and salt.
Mix well and marinate for a minimum of 30 minutes.
To make the Onion Ginger Garlic MasalaTo make the onion ginger garlic masala, in a mixer-jar combine, onions, green chilli, ginger and garlic.
Grind to make a smooth paste without adding any water.
To get ahead with Amritsari Murgh Makhani gravyHeat a kadai with oil on medium flame, add the onion ginger garlic masala and saute till the onions are cooked and the raw smell goes away.
This will take about 3-4 minutes.
Next add the red chilli powder, turmeric powder and salt and saute for a minute.
Add pureed tomatoes and sprinkle with little salt and cook until the tomatoes come to a single boil.
Give it a stir and add the marinated chicken pieces along with it's marinade and cook until the chicken is well done.
This takes about 20 minutes to cook the chicken on low to medium heat.
Ensure you cover the pan, add a little water and then cook the chicken.
Keep stirring it intermittently, so the masala gets well combined into the Amritsari Murgh Gravy.Finally add cream and give it a stir.
Check for salt and serve it hot by garnishing it with cashew nuts and coriander leaves.Serve the Amritsari Murgh Makhani Recipe along with Pudina Paratha, Matar Ki Tehri and Mooli Raita for a Indian lunch or dinner or serve it as a party for the main course.
Count of ingredients are 24 |
###Human:
generate a recipe for Semolina Vegetable Chilla Recipe
###Assistant:
To begin making the Semolina Vegetable Chila recipe, In a bowl, make a batter of semolina, curd, and water by mixing them together.
Add Wheat flour too.
The consistency of the batter should not be runny, neither it should be too thick.
Let the batter rest for at least 20-25 minutes.Now in the mixture add all the vegetables, salt and pepper.
If after adding vegetables the batter becomes thick then add a little water or curd.Now take a non-stick pan and put it on low medium flame.Brush it with little olive oil.
Once the pan is hot, pour a big ladle of mixture and spread it evenly on the pan.
It should be thin like a pancake.Put the lid on and let the chila gets cooked in steam on low flame for 5-7 minutes.
Once a while flip the chila, so that both sides get cooked evenly and yellowish golden in colour.
Make rest of the chilas in a similar way.Serve Semolina Vegetable Chila along with Dhaniya Pudina Chutney, Tomato Chutney or any other chutney of your choice for your breakfast or as a tea time snack.
Count of ingredients are 15 |
###Human:
generate a recipe for How To Make Homemade Kashmiri Masala/ Spice Mix Recipe
###Assistant:
To make Homemade Kashmiri Masala/ Spice Mix Recipe, get prep with all the ingredients first.Preheat a skillet on medium heat and roast all the ingredients together except the spice powders (garlic-ginger-chilli), on low to medium heat until you can smell the aromas coming through.Make sure you keep stirring continuously with preferably a wooden spoon while dry roasting.Once the spices have cooled down, dry grind them along with garlic powder, ginger powder and chilli powder till finely done.Store Homemade Kashmiri Masala/ Spice Mix Recipe in an airtight container and use as required.
You can also freeze the masala for longer shelf life.
Count of ingredients are 13 |
###Human:
generate a recipe for Pumpkin Coconut Ladoo Recipe
###Assistant:
To begin making Pumpkin Coconut Ladoo Recipe, grate the pumpkin and keep all the ingredients ready.In a non-stick kadai, dry roast the desiccated coconut on medium heat until it becomes aromatic and keep aside.Add the yellow pumpkin to the same pan and cook until it becomes mushy, with stirring as required.
Mash the pumpkin with the back of the ladle once it is mushy.Save about 2 tablespoons of the roasted dessicated coconut for the coating later, and add the rest into the pan, mix well with wooden spoon.Add the cane sugar and mix well till evenly mixed.Add the ghee, nutmeg and cardamom powder and mix until the mixture comes together without sticking the pan.
Then switch off the heat and wait for the mixture to cool.Take the remaining desiccated coconut powder in a bowl.Once the mixture is cooled a bit and can be handled with bare hands, make small lemon sized balls of the mixture, coat it with the desiccated coconut and store it in an airtight container.Serve the Pumpkin Coconut Ladoo Recipe as a snack, or as an after workout snack, along with a glass of Turmeric Milk Recipe.
Count of ingredients are 6 |
###Human:
generate a recipe for Raw Banana Tikkis Recipe
###Assistant:
To begin making the Raw Banana Tikkis, first remove the seeds from the dates and finely chop them.
Next, add finely chopped the cashew nuts, ginger and green chillies and dates in a bowl along with some salt and keep aside.
Place the raw bananas in a pot of boiling water for 15 minutes.
After 15 minutes, cool the bananas completely, peel the skin and grate the bananas into a plate and keep aside.
Place a pan on low heat and add a teaspoon of ghee.
Once the ghee is warm, add cumin seeds.
Once the cumin seeds crackle, add finely chopped green chillies, ginger and onions and saute until the onions are browned.
Once the onions are browned, add the grated banana, salt, red chilli powder, dry mango powder, lemon juice, gram flour (besan), clove powder, cinnamon powder and elaichi powder.
Mix all the ingredients until well combined.
Stir the mixture for a few more minutes and turn off the heat.
Once the raw banana mixture is cool, add in the chopped coriander leaves and mix well.
Divide the raw banana mixture into equal portions.Take a portion of the banana mixture in your palm and flatten it our a little in circular shape.Make a cavity in the center and place a small portion of the dates filling inside it.
Cover the filling completely and seal from all sides.Prepare the remaining tikkis in this manner until all the raw banana mixture is used up.
Place a skillet on low-medium heat and add a tablespoon of ghee on it.
Place the prepared stuffed kebabs on the skillet and shallow fry the tikkis on both sides until they are golden brown.
The process of shallow frying each tikki will take at least 8 to 10 minutes.
Take the Raw Banana Tikkis off the flame and they are ready to be served.
Serve Raw Banana Tikkis along with Dhaniya Pudina Chutney and a cup of Adrak Chai for a light and healthy evening snack.
Count of ingredients are 15 |
###Human:
generate a recipe for Katachi Amti Recipe (Spicy Accompaniment To Maharashtrian Puran Poli)
###Assistant:
To begin making the Katachi Amti recipe, first mix water with the stock (also called as Kat).Heat the oil in a saucepan.
Add the mustard seeds.Once they splutter, add the cloves, bay leaf and peppercorns.Fry for few seconds and then add the cumin seeds.
Add curry leaves and coriander leaves.Add the diluted Kat.
Add jaggery, tamarind pulp, Masala and season with salt.Bring it to a rolling boil and serve hot.
Spicy Katchi Amti complements the sweet Puran Poli or you can also serve it with steamed rice.
Count of ingredients are 14 |
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