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###Human:
generate a recipe for Cucumber Honey Limeade Recipe
###Assistant:
To begin making Cucumber Honey Limeade Recipe, peel a cucumber and cut into small pieces.In a blender blend cucumber, strain in a strainer and extract the juice.In a mixing jar add honey, lemon juice, salt, cucumber juice and water.
Mix it well.Pour in a serving glass living 1/4 space for club soda.
Fill with chill club soda and add ice cube.
Cucumber Honey Limeade is ready to serve and enjoy.Serve Cucumber Honey Limeade Recipe as an energy drink on a summer evening with Tea Sandwich Recipe With Beets, Radish, Avocado and Arugula or Grilled Tofu Satay Recipe (Wrapped in Lettuce with Peanut Dipping Sauce).
Count of ingredients are 6 |
###Human:
generate a recipe for Konkani Style Vengaya Sagle Recipe - Eggplant Drumstick Curry
###Assistant:
To begin making the Konkani Style Vengaya Sagle Recipe, firstly pressure cook the drumstick in about 1/4 cup water, salt and little turmeric powder for about 2 whistle.
Allow the pressure to release naturally and set aside.
Then heat a skillet, roast the coriander seeds and urad dal till it is golden brown.
Once they have roasted well and allow it to cool down.In a mixer add in the roasted ingredients and the rest of the ingredients (fresh coconut, dry red chillies, tamarind & Jaggery).
Add a little water and grind it into a smooth paste.Heat the same skillet, add oil, and splutter the mustard seeds and urad dal on low heat.
Then add in the ground paste saute for about 2 minutes.Add chopped brinjal and sprinkle with salt and saute for at least 5 more minutes until they soften.
Add in the boiled drumstick and give it good mix.
Check for seasoning and garnish with some coriander leaves and serve warm.
Serve the Konkani Style Vengaya Sagle Recipe along with Goan Chana Ros Recipe (White Peas Curry) and Neer Dosa to make it a complete meal.
Count of ingredients are 12 |
###Human:
generate a recipe for Kerala Style Fish Curry Recipe
###Assistant:
To begin making Kerala Style Fish Curry Recipe, firstly clean and cut fishes.Take a small bowl and add red chilli powder, coriander powder and fenugreek powder with little water to make slurry.
Keep it aside.Heat coconut oil in clay pot earthenware.
(If you don’t have one use non-stick kadai)Once hot, crackle mustard seeds.
Now add chopped shallots and garlic.
Sauté them until translucent or for about 2-3 minutes.After 2 to 3 minutes, add the curry leaves.
Once they sizzle, add the ginger-garlic paste.
Sauté it till the raw smell leaves.Now, add the chilli coriander fenugreek mixture.
Let it cook for about 2 minutes.Now, add 2 cups of water and bring to a boil.
Add the tamarind water, salt and fish pieces.Let it cook for 15 minutes.
Just give it a slight shake at regular intervals or use the spoon to slowly move the fish pieces around.
This is crucial step since the fish being delicate may break if stirred heavily.Kerala style Fish Curry Recipe is ready to enjoy.
Serve Kerala Style Fish Curry Recipe along with Steamed Rice and Rava Fried Prawns for a weekday meal.
Count of ingredients are 11 |
###Human:
generate a recipe for Eggplant Steaks Recipe
###Assistant:
To begin making the Eggplant steaks first Rub the eggplant with salt and pepper and keep in a colander for 15-20 minutes.Mix all the ingredients under ‘For the sauce’ in a small mixing bowlHeat a grill pan and drizzle some oil on it.Place the Eggplant slices on it and grill on both sides till it becomes soft.Brush the eggplant slices with some sauce.Place the slices on a serving plate.Top with the chickpeas and bell pepper.Drizzle some sauce over it.Top with feta cheese and garnish with parsley leaves.Serve Eggplant Steaks Recipe hot or cold.
Make a meal with Pita wedges and Tomato Noodle Soup.
Count of ingredients are 13 |
###Human:
generate a recipe for Keri Na Gotla Nu Shaak Recipe - Gujarati Style Ripe Mango Curry
###Assistant:
To begin making the Keri Na Gotla Nu Shaak Recipe, we need to soften the whole mangoes by rolling it in between your palms.In a mixing bowl, squeeze out the the mango pulp and the seeds.
To this bowl, add besan and fold it in gently.
Make sure that there should be any no lumps in the mixture.
Next add 3/4 cup of water, along with the red chili powder, roasted cumin powder, coriander powder, jaggery and salt.Transfer this entire mixture into a saucepan and bring it boil on medium flame.
Once the Keri Na Gotla Nu Shaak gets a single boil, reduce the flame, and let it simmer for 10 minutes and turn off the flame.
Heat oil in a tadka pan on medium flame, add mustard seeds, curry leaves and allow them to crackle.
Next add the urad dal, and allow it to turn into a lovely golden brown colour, after which you need to add turmeric powder, asafoetida and dry red chili.
Turn off the flame.
Add this tempering to mango curry.
The Keri Na Gotla Nu Shaak is ready to be served.
Serve this Keri Na Gotla Nu Shaak Recipe along with hot Steamed Rice and Puri or Phulkas and Boondi Raita for a simple Summer Weeknight dinner.
Count of ingredients are 15 |
###Human:
generate a recipe for Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo
###Assistant:
To begin making the Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo, prepare all the ingredient and keep it ready.Heat a pan and add herb butter, once it melts add the potatoes, sprinkle some salt, cover and roast until it is cooked and lightly crisp.
Once done, sprinkle some cumin powder, stir well to combine and turn off the heat.
Keep aside.In another pan add a little more herb butter and once the butter melts add all the different coloured capsicum.
Saute and cook until the capsicums sweat out a bit.
Once done add the cauliflower, red chilli flakes and salt.
Saute till combined.
Cover the pan and cook till the cauliflower is soft and cooked through.
Once the capsicum and cauliflower are roasted, add the roasted potatoes into the pan, steamed corn and the Nutralite Veg Mayo.
Give it a good toss and keep aside.Place the Tacos in the microwave or the oven on high heat and allow it to crisp.To assemble the Indo Mexican Roasted Vegetable Taco take one taco, spoon the roasted vegetables inside the taco shell and drizzle the Achari Mayo or the Cheesy Garlic Mayo on top of the roasted vegetables and serve immediately.Serve the Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo along with Baked Mexican Rice and glass of Sangria for your weekend dinner.
Count of ingredients are 14 |
###Human:
generate a recipe for Tomato Kurma Recipe - Thakkali Kurma For Biryani & Parotta
###Assistant:
To begin making Tomato Kurma Recipe, we will first grind all the ingredients needs for the Kurma paste.In a mixer combine, add roasted gram dal, fresh grated coconut, green chillies, fennel seeds and a tablespoon of water.
Grind the ingredients until you get a smooth paste.
Keep aside for later.Next, place a heavy bottomed pan on medium heat and add 2 teaspoons of ghee.
Once the ghee is warm, add cumin seeds and allow it to sizzle.When the cumin seeds are sizzling, add the star anise, cinnamon and saute it for about 30 to 35 seconds.Add the chopped onions and stir until they are caramelized.
Next, add the chopped tomatoes along with sambar powder and saute until the tomatoes are soft and mushy.
Once the tomatoes are mushy, add the ground kurma paste, salt to taste and simmer the flame to low.
Add 1/4 cup water, stir and close the lid of the pan.
Let the tomato kurma simmer for 5 minutes.
After 5 minutes, open the lid of the pan, give it a good stir and turn off the flame.
Garnish it with coriander leaves and it is ready to be served.Serve Tomato Kurma Recipe along with Vegetable Biryani and Tomato Onion Cucumber Raita.
You can also serve Tomato Kurma along with Kerala Style Parotta for a weeknight dinner.
Count of ingredients are 13 |
###Human:
generate a recipe for Bhojpuri Style Bharbhara Recipe
###Assistant:
To begin making the Bhojpuri Style Bharbhara Recipe, mix all the ingredients except oil into a big bowl.Make a thin batter with water, and season with salt.
Heat a skillet on medium heat, grease it with a little oil.Pour a small ladle full of batter like a pancake, and pour a few drops of oil around it, let it cook for about 2 minutes or till the bottom is cooked.Once the bottom is cooked, flip over and cook on the other side for another 2 minutes and take it out on a plate.
Likewise, prepare the Bharbhara with the rest of the batter as well.Serve the Bhojpuri Style Bharbhara Recipe along with a fruit smoothie for kids after school snack or along with hot Masala Chai as a tea time snack.
Count of ingredients are 9 |
###Human:
generate a recipe for Maa Ki Dal Recipe - Punjabi Style Black Urad Dal Recipe
###Assistant:
To begin making Maa Ki Dal Recipe, first wash the dal and rajma well about 2-3 times and then soak them together in water for at least 8 hours or overnight.The longer you soak the better it is for the texture of the dal.
Traditionally, the dals are soaked for 24 hours, changing water every 8 hours.When you are ready to prepare the dal, after sufficient soaking time, take a heavy bottom pan (or a slow cooker) and bring 5 cups of water with a dash of salt, to boil in it.Add the pre soaked dal and rajma to it and let it simmer till it cooks and turns a little soft.
This could take anywhere between 2-3 hours as the dal gets it flavours from the slow cooking process.
However, if you are in a hurry you can use the pressure cooker to hasten the process.Next, add the tomato and ginger to the dal.
Once the dal is cooked, mash the dal and tomatoes a little bit.
Take care not to make it mushy, but just achieve a thick consistency.
Cook the dal for more 3 to 4 minutes.In a small pan, warm some ghee, add the cumin seeds and sauté till they turn slightly brown.
Add dry red chillies, coriander powder, garam masala powder and roast on a low heat for 1 minute taking care not to burn them.Pour this tempering over the the dal and bring it to a boil.
Simmer it for another 10-15 minutes and serve hot.Maa Ki Dal can be served with Baingan Ka Bharta, Boondi Raita and Phulka for a comforting Punjabi meal.
Count of ingredients are 9 |
###Human:
generate a recipe for Mini Chilli Cheese Aloo Kulcha Recipe
###Assistant:
To begin making the Mini Chilli Cheese Aloo Kulcha Recipe,we will first make the dough and keep it ready.
In a mixing bowl, combine the whole wheat flour, all purpose flour, yeast, curd, sugar, salt and mix with your fingers.
Next add little warm water at a time and knead to make a soft dough.Finally drizzle some oil and knead for a few more minutes.
Cover the pan and allow it to rest and rise for about 2 hours.To make the stuffing for the Kulcha.Into a bowl, add in the mashed potatoes, onions, green chillies, amchur powder, chaat masala powder, salt to taste and finally mint leaves .
Mix well to combine.Finally we will stuff the kulchas.Remove the dough from the warm place, punch the dough back with your knuckles.
Now divide the dough into equal portions of lemon ball sizes, dust in flour and flatten them using a rolling pin to about 2 inch diameter.
Spoon the aloo filling into the kulcha dough, then add the grated Britannia cheezza and close the edges.Gently roll it and keep aside.
Make a few more Cheese Aloo Kulcha Recipe before you begin to cook them.Place the Mini Chilli Cheese Aloo Kulcha onto a preheated pan and cook for a few seconds on both sides.Once you notice the rawness of the dough is gone, drizzle some ghee and cook well until golden and crisp on both sides.Once done transfer the Mini Chilli Cheese Aloo Kulcha into a serving plate and serve hot with the roasted garlic dip.To make the Roasted Garlic Dip; into a mixing bowl combine Britannia roasted garlic cheese spreadz, hung yogurt, cucumber, saffron, parsley leaves, salt and mix well to combine.
Check the taste and adjust the salt accordingly.
Transfer the Roasted Garlic Dip to a serving bowl and serve along with the Chilli Cheese Kulcha as an appetizer for parties.You can also serve the Mini Chilli Cheese Aloo Kulcha Recipe along with Tadkewali Masoor Dal or Dum Murgh Aatishi, Pickled Onions for a simple yet flavoursome party meal or even a special weekend dinner.
Count of ingredients are 21 |
###Human:
generate a recipe for Onion Thepla Recipe
###Assistant:
To begin making the Onion Thepla Recipe, we will first heat a kadai with oil, add cumin seeds and allow it crackle for few seconds.Add in ginger and garlic and saute till they turn soft, add chopped onions and cook until they turn golden brown.Once done add green chilies and all the spice powders like the garam masala powder, amchur powder, turmeric powder, pepper powder and salt to taste and mix well, cook for another few minutes till well combined and cooked and turn off the heat.Allow it to cool down and add this sautéed onions into a bowl with the wheat flour and oil.
Add water little by little and form a firm dough which is not sticky.Rest for at least 10 minutes and shape them into medium sized balls.Dust it with wheat flour and roll it gently to make a Thepla.
The diameter of the thepla depends on how thin or thick you want it to be.
Repeat the same process with the remaining dough portions.Preheat the skillet on medium flame.
Place the rolled thepla gently on it and cook on both sides, using oil or ghee till the thepla have brown spots on either side.
Serve the Onion Thepla Recipe along with Yellow Pumpkin Dal , Bihari Karela and Aloo Ki Subzi and raita to make it a complete meal for your everyday lunch.
Count of ingredients are 13 |
###Human:
generate a recipe for Cauliflower Thoran Recipe (Kerala Style Cauliflower)
###Assistant:
To begin making the Cauliflower Thoran, first heat the oil in a heavy bottomed pan.Add the mustard seeds and once they splutter add the cumin seeds.Add the urad dal and sauté till it just starts turning brown.
Add the onions and sauté for a few seconds or till they becomes soft.Add the green chillies, turmeric powder, curry leaves and the cauliflower florets.Sprinkle salt and cook covered till the cauliflower just becomes soft.
Add a splash of water if it sticks to the vessel.Add the coconut and mix.
Cook for 1 to 2 minutes and take it off the heat.Serve Cauliflower Thoran with Mixed Vegetable Sambar and Steamed Rice for a perfect weekday meal.
Count of ingredients are 11 |
###Human:
generate a recipe for Atte Ka Halwa Recipe - Whole Wheat Flour Halwa with Khoya
###Assistant:
To begin making the Atte Ka Halwa Recipe (Whole Wheat Flour Halwa with Khoya), first get all the ingredients ready.Heat a tablespoon of ghee in skillet on medium heat.
Add the almonds and cashew nuts and roast until browned and crisp.
Turn off the heat and keep aside.Heat 1/2 cup of water and sugar in a saucepan and allow the sugar the melt completely and keep the hot sugar water aside.Heat 1/4 cup of ghee in a heavy bottomed pan or a kadai.
Add the wheat flour and sooji and roast on medium heat in the ghee for a good 5 to 6 minutes until you get a roasted aroma from the flour and the flour resembles coarse crumbs and has changed to a little darker brown color.Add the cardamom powder, khoya and again mix it well.
Cook the Atte Ka Halwa along with a khoya for another 5 minutes.
Keep stirring continuously and when the halwa begins to thicken add the sugar water and keep stirring continuously.
You will notice the halwa will splutter and start thickening.
Keep stirring for another 5 minutes till you notice the halwa leaves the sides of the pan.
Once it does turn off the heat and transfer the Atte Ka Halwa to a serving bowl.
Garnish with the roasted almonds and cashew nuts and serve.Serve the Atte Ka Halwa along with a traditional Indian meal or simply make it as a dessert for festivals when you have friends and family over.
Count of ingredients are 8 |
###Human:
generate a recipe for Stuffed Half Moon Shaped Kaju Burfi Recipe
###Assistant:
To begin making the Stuffed Half Moon Shaped Kaju Burfi Recipe, we will first make the stuffing for the kaju burfi.Heat 50 ml of water in a sauce pan, add coconut and paneer and cook for 2-3 minutes.Add milk powder, cashew and oats powder, mix well.
Now add sugar and chocolate and mix well.
Keep stirring until the stuffing comes together in the form of a dough.
Once it comes away from the sides of the pan, keep aside to cool.To begin making the kaju katli/ burfi, heat a pan, add water and sugar and let it boil till you get a two thread consistency.Once you get a two thread consistency of the sugar, turn off the flame and add soaked saffron now the powdered oats and cashew nuts.
Stir well vigorously in the sugar mixture till you get the dough like consistency.Grease your hands and the rolling pin to help in easier rolling.
Place the dough on a sheet of wax/ butter paper and roll out the kaju burfi/ katli to the desired thickness.Cut the rolled out kaju burfi into circles with the cookie cutter or into your desired shape.While it's still warm, gently shape each circle in to half moon.
Spoon in some of the filling and shape it well.
Once done the Stuffed Half Moon Shaped Kaju Burfi in air tight box and refrigerate for a week.Serve the Stuffed Half Moon Shaped Kaju Burfi as a mithai for festivals like Phulka.
Count of ingredients are 10 |
###Human:
generate a recipe for Nellor Kathirikai - Nellor Brinjal Fry Recipe
###Assistant:
To begin making the Nellor Brinjal Fry Recipe, prepare all the ingredients and keep them ready.Soak the cut brinjal in salt water to prevent it from turning dark.First step is to roast the brinjal.
Heat oil in a pan over medium heat; add the mustard seeds and curry leaves and allow the mustard seeds to crackle.Drain the water from the brinjal and add the brinjal, turmeric powder and salt.
Stir to combine and cover the pan and cook the brinjal until the brinjal is roasted and cooked.
Keep this aside.To make the Nellor Masala, in a pan add the chana dal, coriander seeds and red chillies.
Roast them well until the dal has turned golden brown.
Keep aside.In the same pan; add oil, the sliced onions and saute until the onions soften and turn slightly brown.Once the onions have browned, add the grated coconut and stir fry for another 3 to 4 minutes until you can smell the aromas of the coconut coming through.
Once done turn off the heat.Add the roasted dal mixture and onion mixture to a small jar of the mixture grinder along with 1/4 cup of water and blend to make a smooth paste.Add this masala to the roasted brinjal along with 1/2 cup of water and mix well to combine the Nellor Brinjal fry.
Cover the pan and simmer for 5 minutes and turn off the heat.Check the salt and chillies and adjust to taste accordingly.
Once done, transfer the Nellor Brinjal Fry to a serving bowl and serve hot.Serve the Nellor Brinjal Fry Recipe along with some Steamed Rice, Palak Tovve or Palak Dal or just with plain Tawa Parathas.
Count of ingredients are 12 |
###Human:
generate a recipe for Jeera Miri Kolambi Recipe - Cumin & Black Pepper Prawns
###Assistant:
To begin making Jeera Miri Kolambi Recipe (Cumin & Black Pepper Prawns), grind all the ingredients for the spice paste including ginger, garlic, turmeric powder, dry red chillies, whole black peppercorns, salt, malt vinegar with about 2 tablespoons water.
Make a smooth spice paste.Marinade the prawns with the paste and add some salt.
Keep aside.Heat the oil in a kadai.
On a medium high heat, add the curry leaves and the onions.
Stir occasionally.When the onions are caramelised, add the tomato paste or chopped tomato.
Cook on medium heat till the tomatoes are mushy and the onions and tomatoes have come together.Add the prawns along with all the spice paste they were marinaded in.
Add about 1/4 cup of water and cook on high heat till the prawns are done and all the water has evaporated.
(If you want, you can add more water and you can make a gravy dish from the same prawns as well.Garnish with chopped coriander leaves and serve hot.Serve Jeera Miri Kolambi Recipe (Cumin & Black Pepper Prawns) with some Coconut Rice and Raw Mango Raita Recipe or along with Green Chutney as a party appetizer served with Cucumbertini Recipe for cocktail party.
Count of ingredients are 13 |
###Human:
generate a recipe for Savory Waffles With Roasted Peppers In Sun Dried Tomato Pesto Recipe
###Assistant:
To begin making the Savory Waffles with Roasted Peppers in Sundried tomato Pesto, we need to firsts make the Sun Dried Tomato PestoFor the Sun Dried Tomato PestoTo begin making the Sundried Tomato Pesto, we have to put all the ingredients together and put them into your blender and make a coarse paste.In a blender combine sundried tomatoes, basil leaves, garlic, almonds, parmigiano reggiano cheese, whole black peppercorns and salt.While you blitz, keep adding a little olive oil at a time if the paste if too firm to grind.
If your sundried tomatoes are too firm, then its a good idea to soak it in a little warm water for about 15 minutes, then grind it to make a pesto.For Roasted Peppers and Sun dried tomatoes toppingIn a pan heat olive oil on medium flame, add mixed bell peppers, black olives and pickled jalapenos.
Switch to high heat and pan fry them for 2-3 minutes.Finally add in the sundried tomato pesto and give it a good stir.
Turn off the flame.For the savoury wafflesPreheat waffle iron.
Beat eggs in large bowl with hand beater until fluffy.
Beat in milk, vegetable oil, sugar, baking powder, pepper, oregano and salt, just until smooth.
Finally add in the flour and stir to combine well, until it is smooth with no lumpsGrease the waffle iron pan with oil.
Pour mix on to hot waffle iron.
Cook until golden brown.
To assemble, place the waffles on a plate, top with mixed bell peppers.
Serve Savory Waffles with Roasted Peppers in Sundried tomato Pesto along with Fried Egg Recipe (Sunny Side Up) and Refreshing Smoothie Recipe With Cucumber & Kiwi and fresh fruits for a Sunday brunch.
Count of ingredients are 22 |
###Human:
generate a recipe for Chicken Kathi Roll Recipe
###Assistant:
To begin making the Chicken Tikka Kathi Roll Recipe we will first make the chicken tikka filling.
To make the Chicken Tikka Filling In a mixing bowl, combine the washed and cleaned chicken strips along with the yogurt, salt, turmeric powder, tandoori masala, and lemon juice.
Allow it to sit for at least 30 minutes.
Heat a pan with oil on medium flame, to this add the ginger, garlic and saute for 30 seconds, now add in the sliced onions and capsicum.
Continue to cook for another 3-4 minutes.
Now add the marinated chicken along with the marinade.
Cover and cook for 5-7 minutes until the chicken tikka masala has cooked through.
We need our chicken tikka to be just about coated with the masala.
Turn off the flame, and transfer to a bowl and set aside.
To make the tawa paratha To begin making the Tawa Paratha, in a large bowl combine the flour, salt, a tablespoon of oil and knead adding little water at a time to make a firm and smooth dough.Add one tablespoon of oil to coat the dough and knead again.
Cover and set aside for 15 minutes.Knead once again and divide the dough into 4 portions.
Preheat the iron skillet on medium heat.Roll the dough portions into balls and flatten them with the palm of your hand.
Toss them on flour and roll them out into circles of approximately 8 inches in diameter.
Continue the same process of rolling with the remaining dough portions.With skillet on medium high heat, place a rolled out paratha on the skillet.
After a few seconds flip on the other side At this point flip the plain paratha and add some oil.
Cook until almost done.
Now spread two tablespoons of the beaten egg on one side of the paratha and flip.
Cook for about a minute till the egg is cooked.
Remove from the tawa and place it on a plate.
To assemble the Chicken Tikka Kathi RollPlace the prepared chicken tikka masala filling on one side of the paratha, place pickled onions next to it and sprinkle some chaat masala.
Fold like that of a roll and serve.
Serve Chicken Tikka Kathi Roll along with Spicy Chilli Mango Virgin Mojito Recipe and finish it off with a dessert of Apple Pie Ice Cream Recipe.
Count of ingredients are 14 |
###Human:
generate a recipe for Guacamole Stuffed Quesadilla With Mint Mayo Recipe
###Assistant:
To begin making Guacamole Stuffed Quesadilla With Mint Mayo Recipe, mix the dry ingredients - wheat flour, maida flour and salt for tortilla.
Add enough water to bind the mixture so that it is also easy to roll.
Keep it aside.In the meantime keep all the ingredients ready for the Guacamole, mix the avocado, tomato, onion, red bell peppers, yellow bell peppers, garlic cloves, green chilies, coriander leaves, lemon and salt to taste in a bowl and keep it aside.
Check for seasoning and salt.Divide the dough into small equal balls and roll it on the board to a 6 inch diameter.
Do the same with the rest of the doughHeat a flat Skillet, add a teaspoon of oil and just toast the rolled dough lightly on both the sides.Once the tortilla are done, spread 1 tablespoon of Delmonte mint mayo onto the tortilla and add the freshly guacamole, spread it evenly and cover it with another layer of tortilla and toast it again on the skillet with a tablespoon of butter on either side till the tortilla becomes crispy.After the quesadilla are toasted slice them lengthwise.
Serve your yummy filled Guacamole Stuffed Quesadilla as an appetizer or for an afternoon quick meal along with Corn Pineapple Salsa Salad.
Count of ingredients are 15 |
###Human:
generate a recipe for Bharwa Lauki Recipe In No Onion No Garlic Makhani Gravy
###Assistant:
To begin making the Bharwa Lauki Recipe In No Onion No Garlic Makhani Gravy, first prep and keep all the ingredients ready.Combine all the ingredients for the stuffing in a mixing bowl.
Fill the cut lauki roundels with the stuffing.Heat a shallow pan with a little oil on medium heat.
Place the stuffed lauki on the oil and shallow fry until the filling and the lauki gets a little golden brown from the sides and center.For the Makhani Gravy:Grind the cashew nuts, ginger, red chillies, cardamom pods and cloves along with water to a smooth paste.Heat the rice bran oil in a heavy bottomed pan; add in the cashew and spice paste and sauté on medium heat for a few seconds.Next add the tomato puree, coriander powder, red chilli powder, turmeric powder, salt and garam masala powder.
Stir for another couple of minutes until the tomatoes begin to come to a bubble state.Stir in the fresh cream and give it a brisk boil.We will now prepare the coal for smoking.This method of coal smoking is not shown in the video.
If you don't have access to coal, you can skip this step.Place the coal on the flame and allow it to become red hot.
Once you notice that the coal is red hot, place it in a small heat proof cup.
Place this cup of coal on top of the simmering Bharwa Lauki.Add a spoon of ghee on top of the coal.
It will begin to smoke.
At this stage, immediately close the lid and allow the mixture to simmer for another 5 minutes.
This helps the Makhani gravy to get the smoked flavor.After five minutes, turn off the heat, stir in the kasuri methi for added flavor.
Spoon and transfer the Makhani gravy into the serving bowl and place the Bharwa Lauki over the gravy and serve hot.Serve the delicious Bharwa Lauki Recipe In No Onion No Garlic Makhani Gravy along with Jeera Rice, Tawa paratha and Palak Raita Recipe (Spinach Yogurt Salad) for a delicious Sunday lunch.
Count of ingredients are 17 |
###Human:
generate a recipe for Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy)
###Assistant:
To begin making Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy), clean the fishes, their stomach and remove gills.
Halve them if you have selected a little bigger fish like sardine.Marinate the sardines in turmeric and salt.
(or any fish you have selected)Smear the mustard oil on a shallow fry pan and heat, on a medium heat till it is close to its smoking point (till the fumes arise from oil).
(Do not allow the oil to come to smoking point if you are using cooking oil other than mustard oil)Make sure the pan is uniformly greased with oil, Otherwise the fishes will stick to the frying pan.
You can also use a lid to close the pan and hence retain the moisture within the pan, but you should keep checking and sauteing as required, just to be sure.Shallow fry the fishes on pan and one they are all cooked and tender, switch off heat.In a mixer grinder, grind curry leaves, pepper and a green chilli till a smooth paste, by adding a little water.In a kadai, heat a little mustard oil and once the oil is hot, add dry red chillies and crushed garlic.Add the curry leaves paste and saute.
See at all times that the gravy does not get burnt.Add a pinch of turmeric powder and salt to taste.
After mixing thoroughly, check for spices and adjust.Add 1/2 cup of warm water and cover cook for 2 to 3 minutes on medium flame.When the spices gets very well mixed together, add the fishes and simmer for 5 minutes in the gravy on a low heat, untill the spices get seeped inside the fishes.Serve Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy) along with steamed rice, Egg Shoap Recipe | Assamese Appetizer and Nolen Gurer Payesh Recipe for a complete meal.
Count of ingredients are 9 |
###Human:
generate a recipe for Shrimp Walnut Bruschetta Recipe Flavored With Cheesy Dip
###Assistant:
To begin making the Shrimp Walnut Bruschetta Recipe Flavored With Cheesy Dip Mayo, get all the ingredients prepped and ready.
Apply little oil on each side of the baguette slices, season with salt and pepper.
Heat the pan and toast the slices until brown and crisp.
You can also toast it in preheated oven at 180 C for 10 minutes until crisp and roasted.Take the baguette slices out of the pan and set aside.
In the same pan, melt 1 tablespoon of butter.
Add garlic and saute until golden and aromaticAdd shrimps and toss on high for a minute.
Cook for 5 to 6 minutes until the shrimp is nicely seared and done.
Season with salt pepper and chili flakes.
Take it off the heat and keep the shrimp aside.In a bowl, add butter tossed prawns, walnuts, dill leaves, lemon zest, olives and mix.
Stir in the Del Monte Cheesy Dip and mix well until combined.
Check for salt and season if required and adjust to taste.Now, take the baguette slices and smear one side of the slices with Del Monte Cheesy Dip and top it with prepared Shrimp Walnut Mayo Mixture.Place the Shrimp Walnut Mayo Bruschetta on serving platter and serve with rocket leaves as an appetizer for parties.
Count of ingredients are 13 |
###Human:
generate a recipe for Kiwi Guava Spritzer Recipe
###Assistant:
To begin making Kiwi Guava Spritzer Recipe, wash and cut the guavas into cubes, likewise de-skin the kiwi cut into cubes and keep them aside.Place the guavas into a blender along with ginger and make a smooth puree out of it.
Pass it through a seive to discard the seeds and the residue.Introduce the guava pulp back into the blender, add the kiwi cubes, lemon juice, sugar, 1/2 cup water and make a smooth mix.Just before serving divide the mix in equal part into 6 tall glasses to half, and fill the rest half with the aerated water.
Garnish with mint leaves.
It is ready to be served.Serve the refreshing Kiwi Guava Spritzer Recipe, to your guests at home for a welcome drink, may be along with Crispy & Spicy Paneer Starter Recipe.
Count of ingredients are 7 |
###Human:
generate a recipe for Soya Chunks Masala in Coconut Milk Recipe
###Assistant:
To begin making the Soya Chunks Masala in Coconut Milk Recipe, get all the ingredients ready.Heat water in a saucepan and bring it to a brisk boil.
Add the soy chunks into the water and allow it to boil for a couple of minutes until the soy chunks soak in a lot of water and become soft.
This will take about 5 minutes.
once the soy chunks have soaked in the water and become soft, drain out the water and keep the soy chunks aside.The next step is to make the masala.Heat a teaspoon of oil in a heavy bottomed pan.
Add the cumin, curry leaves and green chilies and saute them for a few seconds.
Add the onions, ginger, garlic and saute until the onions become soft and translucent.Add sliced tomatoes and saute for 2 minutes on high heat until the tomatoes soften.
Once the tomatoes soften, add the coriander powder, red chilli powder and turmeric powder, mix well.
Cook for half a minute.Add soya chunks and saute in the masala for 2 to 3 minutes.
Finally add coconut milk and about a cup of water, salt and curry powder.
Mix well and simmer the Soy Chunks Masala for about 5 minutes until the gravy thickens.
Once done, check the salt and spice levels and adjust to suit your taste.
Transfer the Soy Chunks Masala into a serving bowl and stir in the chopped green coriander leaves and serve.
Serve the Soya Chunks Masala in Coconut Milk along with Lachha Paratha, Orange and Pomegranate Salad & Steamed Rice
Count of ingredients are 14 |
###Human:
generate a recipe for Orange Lemon Tea Cake Recipe
###Assistant:
To begin making the Orange Lemon Tea Cake Recipe, preheat the oven to 180 degree Celsius for 10 minutes.In a mixing bowl, mix all the dry ingredients like the flour, baking powder, sugar, salt.Add milk, olive oil and eggs at one shot and mix well till it fluffs up.Add freshly squeezed lemon juice and orange juice into the cake mixture and mix it for one last time.Grease a spring form cake pan with butter, dust it with flour and slowly add the cake mixture into the tin and bake it in the oven for at least 30 minutes.Insert a knife in the center to check if the cake is cooked, if it comes out clean then it is baked otherwise keep it for 10 more minutes.Serve the Orange Lemon Tea Cake Recipe along with masala chai, lemon tea or green tea by the side as a healthy evening dessert.
Count of ingredients are 10 |
###Human:
generate a recipe for Watermelon Carrot Radish Juice Recipe
###Assistant:
To begin making the Watermelon Carrot Radish Juice Recipe, first prepare the fruits and vegetables.
You can either use a juicer or a blender to make the juice.
If you use a blender, then you will have to strain the juice to consume.Place the watermelon, carrots and radish in the juicer and blend to extract the juice.
Once done, pour it into a glass jar, stir in a pinch of salt and squeeze some lemon to taste and serve.Serve Watermelon Carrot Radish Juice in the morning along with Grilled Rajma Masala Sandwich breakfast to give your day a refreshing start.
Count of ingredients are 5 |
###Human:
generate a recipe for Fennel Potato Croquettes With Paneer Recipe
###Assistant:
To begin making the Fennel Potato Croquettes with Paneer recipe, we will first get all the ingredients ready.
In a bowl, make a dough of the paneer by combining it with a pinch of salt.
Divide the paneer into 6 portions and shape them into ovals.In another bowl, combine the remaining ingredients except the dried bread crumbs and the oil.
Combine well, so the potatoes are mashed and well combined.
Divide the potato mixture into 6 portions.Oil the palm of your hands, take a portion of the potato and flatten it on the palm.
Place a portion of the paneer in the center and cover back with the potato as its cover.
Seal it well.
Proceed the similar way with the remaining potatoes and the paneer portions.Preheat the airfryer or your oven at 200 C and then proceed to the next steps.Next roll the potatoes on the bread crumbs and coat them well.
If you eat eggs, then first dip the potato croquette into the egg whites then roll through the bread crumbs.
Cut the aluminium foil to the size of the air fryer basket.
Grease and dust the foil with a little flour so the croquettes don’t stick while getting fried.
Pinch its edges of the foil and fit into the basket in such a way that there is some opening for air circulation.Place the croquettes on to the foil and air fry them for 12 to 15 minutes at 200 C.
Half way through the process of frying, drizzle 1/8th spoon of oil over each croquette and put it back in again until golden brown.Serve Fennel Potato Croquettes With Paneer Recipe with Roasted Tomato Sauce, Spicy Mexican Salsa Recipe or Creamed Spinach Recipe for an evening snack.
Count of ingredients are 12 |
###Human:
generate a recipe for Drumstick Leaves Sabzi With Crushed Peanuts Recipe
###Assistant:
To begin making Drumstick Leaves Sabzi With Crushed Peanuts Recipe, first wash the drumstick leaves and drain the water and pat the leaves dry with a kitchen towel.
Crush the roasted peanuts with sharp knife and set aside in a bowl.
Grate some fresh coconut, chop the garlic and onion and keep all the ingredients ready.
In a heavy bottomed pan, add some oil and wait for it to heat up.
Once the oil is hot add mustard seeds and cumin seeds and let it crackle on medium heat.
Now add in the chopped onions and garlic and saute for a few minutes until the onions become soft.
Add in the drumstick leaves, chilli powder and stir the sabzi well.
Add salt for taste and sprinkle some water for the Drumstick Leaves to cook.
When the leaves have shrunk, it means that the leaves are cookedTurn off the flame and add in fresh grated coconut and stir well until combined.
Finally add the crushed peanuts as garnish and serve.
Serve Drumstick Leaves Sabzi With Crushed Peanuts Recipe with Steamed Rice and Bengali Style Cholar Dal Recipe for lunch.
Count of ingredients are 11 |
###Human:
generate a recipe for Vegetable Lo Mein Recipe
###Assistant:
To begin with Vegetable Lo Mein, in a saucepan of boiling water, cook noodles as per packet instructions, drain, rinse twice, rub 1 teaspoon of oil all over the noodles.
Keep it aside.Whisk together soy sauce, red chilli sauce, brown sugar, siracha and keep it aside.Heat oil in a wok.
Add minced garlic and white onions, sauté for about a minute.Add all the vegetables, cook, stir frequently, until tender or for about 3-4 minutes.Stir in cooked noodles and soy sauce mixture, and gently toss to combine.
Serve immediately.Serve Vegetable Lo Mein with Vegetarian Wonton Soup for a weekend dinner.
Count of ingredients are 16 |
###Human:
generate a recipe for Doddapatre Soppina Chitranna Recipe (Spiced Indian Thyme Rice)
###Assistant:
To start preparing Doddapatre Soppina Chitranna (Indian Thyme Rice) Recipe, get all the ingredients handy first.Heat a teaspoon of oil in wide bottomed kadai and add urad dal, channa dal, cumin and roast them on medium flame until the dals turn golden.
Transfer the seasoning to a mixie/ food processor.Add red chillies to the kadai and roast them on low flame until the pungent odour is slightly reduced (takes about 1-2 minutes).
Add desiccated coconut and fry for a minute until the pleasant aroma rises.
Cool this and add to the mixie along with other ingredients.Fry doddapatre leaves in kadai for a minute or two till the leaves wilt.
Transfer the leaves to the mixie.Now grind all the ingredients into a smooth paste using little water.Heat oil in wide bottomed pan and add mustard, once it starts spluttering add the channa and urad dal, groundnuts, curry leaves and hing.
Fry till the dals turns golden and the groundnuts are done (the skin starts to peel).Now add the ground paste and fry for a minute.
Mix in the cooked rice, sprinkle some salt and mix until everything is well incorporated.
Doddapatre Soppina Chitranna (Indian Thyme Rice) Recipe is now ready with some chopped coriander leaves to garnish.
Count of ingredients are 15 |
###Human:
generate a recipe for Bhindi Masala Gravy Recipe - Ladies Finger In Tomato Onion Gravy
###Assistant:
To begin making the Bhindi Masala Gravy Recipe, make sure to first rinse and dry each Bhindi.
This process is done in order to ensure that the bhindi doesn't get sticky while cooking it.
After wiping the bhindis dry, slit the bhindi vertically till about half an inch from the tail (thinly sliced), so that each bhindi is slit but held together by the tail.
Heat oil for cooking into a pan; add the bhindi, sprinkle some salt and saute the bhindi until cooked.Cover the pan of the bhindi partially while it is cooking.
This will help the bhindi steam cook, at the same time roast a bit.
Keeping the lip ajar, helps the steam at the same time, trap a little steam.
It will take a good 10 minutes to cook the bhindi.
Keep stirring to ensure it gets roasted well on all sides.Next step is to make the gravy for the Bhindi Masala.Add the tomatoes, into a mixer grinder and make a puree.
Keep aside.In a mixer grinder, add garlic, onions, ginger, chillies, cloves, cardamom, cinnamon stick and made and grind it to a smooth paste.
Keep aside.
Heat oil in a pan on medium heat; add in the bay leaf and saute for about 10 seconds.After 10 seconds, add in the onions garlic and spice paste and saute for 2 to 3 minutes.Add the turmeric powder, red chilli powder, coriander powder and mix everything well.
Cook for about a minute until the raw smell goes away.
Next, add the tomato puree, curd and salt.
It will take about 2 to 3 minutes over medium heat for the tomato to cook.
Check the salt and allow the masala to be thick.Once done, add the roasted bhindi into the masala gravy.
Check the salt and turn the heat to high and cook for another minute so that the bhindi gets coated well with the masala.After a couple of minutes, add the crushed kasuri methi and turn off the heat.Garnish the Bhindi Masala Gravy with chopped coriander leaves and serve hot.Serve Bhindi Masala Gravy along with Paneer Biryani, Jackfruit Biryani or any Biryani of your choice for a vegetarian lunch or dinner.
If can also serve the along with Tawa Paratha and Boondi Raita for an Indian lunch or dinner.
Count of ingredients are 18 |
###Human:
generate a recipe for Goan Style French Beans Foogath Recipe
###Assistant:
To begin making the Goan Style French Beans Foogath Recipe, wash the french beans, remove the string and chop them into 1/2 inch piece.Heat oil in a heavy bottomed pan.
Add mustard seeds, cumin seeds, curry leaves, dry red chillies and green chillies.
Saute for about 1 to 2 minutes.After 1 to 2 minutes, add onions.
Saute for 3 to 4 minutes till onion turns translucent.
Then add beans, salt and a pinch of sugar.
Saute.Add around 1/4 cup of water, cover and cook for 8 to 10 minutes.
Don't over cook to maintain the crunchiness.When beans is cooked, finally add grated coconut, toss and switch off.
Goan Style French beans foogath is ready to relish.Serve Goan Style French Beans Foogath Recipe along with Tomato Onion Sambar and Steamed Rice with a dollop of ghee.
Count of ingredients are 11 |
###Human:
generate a recipe for Medu Vada With Onion (Savoury Donuts) Recipe
###Assistant:
To begin making the Medu Vada with Onion, firstly wash and soak the urad dal for about 4 to 5 hours.After 4 to 5 hours, grind it to a paste in a mixer grinder by adding little water at a time.
Mix it thoroughly with hand to allow aeration and close the lid and keep it the fridge over night.If you are in a hurry continue with the next steps.
Add all the above listed ingredients and mix well.Heat oil in wok/kadhai.
Wet your hands with water to make roundels of the batter place it on one of the palms and make a hole with the finger of other hand.Slowly drop it in the hot oil and cook for about a minute or two or until the edges turn golden.Slowly turn it the other side and fry until the colour changes to golden brown.
Remove it and drain it on a paper towel.Serve Medu Vada with Onion with South Indian Coconut Chutney for a delicious breakfast.
Count of ingredients are 8 |
###Human:
generate a recipe for Coriander Semiya Recipe - Vermicelli Pulao
###Assistant:
To begin making the Coriander Semiya Recipe, soak the rice sticks in just enough hot water to cover it fully.
Keep aside for 3 to 4 minutes.
Drain and keep aside.In a blender container, blend the coriander leaves (coarsely chopped), coconut, green chilies and garlic to a fine paste.
Keep it aside.Heat oil in a heavy bottomed pan and add the dry spices (cloves, bay leaf, cardamom and star anise).
Saute till it emanates a good aroma, takes a few seconds.Add the sliced onions and fry on medium till soft and light golden brown.
Next, add in the carrots, green peas and cook till the carrots become soft.Once the carrots become soft, stir in the coconut paste and sauté on medium high, stirring often till almost dry and the spices have fried well.Add the garam masala powder, soaked and drained rice sticks and salt.
Mix everything nicey.
Keep stirring on medium heat till the coriander paste and spices have coated the vermicelli well and the mixture is heated through.Close and heat on low for about 2 minutes more.
Remove and serve hot with potato chips and a salad and boondi raita or any raitha.Serve Coriander Semiya Recipe along with Boondi Raita, Tadka Raita or any other raita of your choice.
Count of ingredients are 15 |
###Human:
generate a recipe for Mango Chia Seeds Smoothie Topped with Muesli Recipe
###Assistant:
To begin making the Mango Chia Seeds Smoothie Topped with Muesli Recipe by soak the chia seeds in milk for about 25 minutes.Peel the mangoes and chop them into small pieces and blitz using a hand blender into a smooth puree.
Keep it aside in a bowl.
Add the milk and chia seed mixture to your mango puree mix well and serve it in a bowl.
Top it up with muesli, prunes and cranberries and serve.Serve the Mango Chia Seeds Smoothie Topped with Muesli Recipe for your morning Breakfast.
Have a small portion of it with a No Bake Peanut Butter Granola Bar or Broccoli Pesto Open Toast for a filling brunch.
Count of ingredients are 6 |
###Human:
generate a recipe for Knol Khol Gravy Recipe - Kohlrabi In A Yogurt Based Gravy
###Assistant:
To begin making the Knol Knol Gravy Recipe, peel the knol knol also known as Knol Khol and chop them into bite size pieces.Make a couple of slits at the bottom of the tomatoes and put them in boiling water for 5 minutes until skin separates.
(Blanching the tomatoes).
Cool completely and grind into smooth paste.
In a kadai, add oil on medium heat.
Once the oil is hot, add cumin seeds.
When cumin seeds begin to sizzle, add finely chopped onions and saute until the onions are translucent this will take about 3-4 minutes.Add finely chopped ginger and garlic and saute until raw smell goes away.Next, add the prepared tomato puree and cook for 5 minutes.
Continue to cook till until the oil comes to the surface.
Season the tomato and onion mixture with salt, chilli powder, coriander powder and finally add garam masala powder.
Stir well until all the masalas are well combined into the gravy.
Now toss in chopped knol khol and coat well with masala gravy.
Whisk curd and add it to the gravy.Add in half cup water, cover and cook for 20 to 25 minutes.
Stir in between and check for water.
If required, add some more water to adjust the consistency of the gravy.
Turn off the heat.
Garnish with chopped coriander leaves.
Serve Knol Knol Gravy along with Rotis /Phulkas and Mooli Raita for a simple weeknight dinner.
Count of ingredients are 14 |
###Human:
generate a recipe for Corn Bhel Recipe
###Assistant:
To begin making the Corn Bhel recipe, take a mixing bowl and mix corn kernels, onion, potato, green chillies and coriander leaves well.Add both date tamarind, dhaniya pudina chutney and mix everything properly.Next add chaat masala and salt to taste.
Sprinkle some sev and some more fresh coriander.
Mix everything and serve immediately.Serve Corn Bhel along with Masala Chai for your evening snack.
Count of ingredients are 11 |
###Human:
generate a recipe for Egg And Spinach Breakfast Pizza Recipe
###Assistant:
To begin making the Egg And Spinach Breakfast Pizza recipe, get prepped up with all the ingredients first.Start by adding yeast and sugar in a bowl and pour lukewarm water to let it sit for 5-10 minutes until the yeast starts bubbling.In another bowl, add all-purpose flour, wheat flour, salt and mix with your fingers, dig a well in its center and pour in the yeast mixture.
Mix well.
Knead in the same bowl for about 5-10 minutes.Clean thoroughly counter surface, dust with flour, transfer the dough to the counter and start kneading.
Knead until smooth, soft and shiny dough.Place the dough in the bowl used for kneading, and cover it with a damp cloth.
Set it aside for 1 to 1.5 hours, for the dough to prove.
After 1 to 1.5 hours dough would have risen and it would be double the initial size.Cut onions in slices and fry it in oil until it caramelizes.
Remove from pan and keep aside.Chop spinach into small pieces and sauté it too for about a minute or two.
Remove from pan and keep aside.Preheat oven at 180-degree centigrade.
Once the dough is proven, knock down the down (punch it with your fist), this is done to release all the air that would have collected.
Gently knead for another 2 minutes and pizza dough is ready to use.Make two equal portions of the dough.
Take a portion and flatten the pizza base to the shape and size you wish.
Using a fork prick holes on the base to allow it to bake uniform all over the dough.Apply olive oil on the baking tray.
Place the flattened pizza crust on the baking tray.Sprinkle cheese, add spinach, and sprinkle caramelized onions, place cherry tomatoes, sprinkle red chili flakes, oregano.
Finally, break eggs on the top.Bake in preheated oven for 30 to 35 minutes until fully cooked.Serve Egg and Spinach Breakfast Pizza Recipe along with a bowl of fruits and a Espresso Coffee.
Count of ingredients are 13 |
###Human:
generate a recipe for Dal Dhokli Recipe With Sprouted Moong Dal
###Assistant:
To begin making the Dal Dhokli Recipe With Sprouted Moong Dal, we will first make the dal.
To Make The DhokliIn a large mixing bowl, combine the wheat flour, gram flour, red chilli powder, turmeric powder, salt , and coriander leaves.
Add water little by little and make a firm and smooth dough.
Dust the dough in flour and roll out the dough into a large circle and cut the dough into desired shape (either into strips or into a flower using a cookie cutter).Keep the dhokli aside.To Make Dal DhokliInto a pressure cooker, add the sprouts, turmeric powder, salt, cinnamon stick, kokum , jaggery, salt and 2 cups of water.Close the pressure cooker and pressure cook for two whistles.Turn off the heat and allow the pressure to release naturally.
Once we open the pressure cooker, add in the lemon juice and coriander leaves, check the salt and spices.
Add 1 cup of water to the dal and then turn the heat back on to high heat until it come to brisk boil.Once the dal comes to a boil, add the dhokli into the dal and allow it to simmer and get cooked in the dal.
This will not take more than 5 minutes to cook the dhokli.
Adjust the consistency of the Dal Dhokli, by adding more water if required.
In the meantime, in a tadka pan heat a tablespoon of ghee.
Add the mustard seeds, cumin seeds and allow it to crackle.
Once it crackles, add the green chilies, curry leaves and add to the add.Finally squeeze in the lemon and stir in the coriander leaves and serve.
Serve the Dal Dhokli With Sprouted Moong Dal topped with melted ghee and Kachumber Salad, papad, for a simple sunday lunch.
Count of ingredients are 20 |
###Human:
generate a recipe for Ragi Sankati Recipe - Andhra Style Ragi Mudda
###Assistant:
To begin making the Ragi Sankati recipe, add the cooked rice, ragi flour with water to a pressure cooker and cook on high flame till the cooker releases 2 whistles.Allow the cooker to leave pressure on itself.
Once done, take it out.With a traditional lentil masher or a hand blender, blend it coarsely.Check for seasoning and make balls of it by applying ghee to your hands and it is read to be served.Serve Ragi Sankati with Vendakkai Puli Kuzhambu and Elai Vadam for a perfect meal.
Count of ingredients are 5 |
###Human:
generate a recipe for Instant Baked Aloo Tikki Recipe
###Assistant:
To begin making Instant Baked Aloo Tikki Recipe, peel and grate potatoes.
Chop all other required veggies.In a mixing bowl, add all the veggies, salt and squeeze so that the water oozes out.
Now, add wheat and rice flour to bind the mixture.
Add red chilli powder and mix well.Take 2 tablespoons of the mixture, make tikkis with your palms and put them on a baking tray lined with parchment sheet.Preheat the oven to 220 degrees Celsius.
Lightly brush oil on the tikkis and bake for 10-20 minutes or till done and crisp..Serve Instant Baked Aloo Tikki Recipe along with Dhaniya Pudina Chutney and tomato ketchup with a cup of hot Ginger Lemon Black Tea Recipe.
Count of ingredients are 8 |
###Human:
generate a recipe for Sukhe Chole Recipe - Dry Masala Chickpeas
###Assistant:
To begin making the Sukhe Chole Recipe, cook the Chole Chana in a pressure cooker with salt and water for 3 whistles until they are soft.
Drain and keep aside.Heat the oil in a wok/kadai, add the cumin seeds.
When the seeds crackle, add ginger paste and cook for seconds.Add the chole masala, red chilli powder, amchur powder, turmeric powder, coriander powder, cumin seed powder and salt and saute for about a minute.After a minute, add the chana and mix well.
Cook Sukhe Chole for another 2 minutes.
Once done, switch off the gas and add chopped coriander leaves.
Garnish Sukhe Chole with some ginger julienne.Serve Sukhe Chole Recipe during your fasting day along with Rajgira Puri.
You can also have it as a snack with your cup of Masala Tea.
Count of ingredients are 11 |
###Human:
generate a recipe for Quick and Easy Eggless Whole Wheat Chocolate Cupcake Recipe
###Assistant:
To begin making the Whole Wheat Chocolate Cupcake Recipe preheat the oven to 180 C and line the cupcake molds with liners and keep aside.Sift the flour, baking soda and cocoa powder and keep aside.Into a large mixing bowl, add the flour mixture, oil, yogurt/curd and vanilla extract.
Beat well until fluffy and all the ingredients are well combined.If you don't have cupcake liners, grease and flour the cupcake cavities with oil or butter and dust it with flour.
Spoon the Whole Wheat Chocolate Cupcake batter into the cupcake cavities.Place the tray in the preheated oven.
Bake the Whole Wheat Chocolate Cupcake Recipe about 15 minutes or or until the cake is cooked when tested with a skewer comes out clean.Remove the Whole Wheat Chocolate Cupcake Recipe from the oven and serve.Serve the Quick and Easy Eggless Whole Wheat Chocolate Cupcake Recipe as a snack for the family along with green tea, coffee or even plain hot milk.
Count of ingredients are 7 |
###Human:
generate a recipe for Corn and Spinach Whole Wheat Calzone Recipe
###Assistant:
To begin making the Corn and Spinach Whole Wheat Calzone Recipe, first get all the ingredients ready.To begin making the dough for the spinach roti - in a wok, add a teaspoon of oil and stir fry the spinach until it wilts down.
Once the spinach wilts down, turn off the heat and allow it to cool.
once cooled, puree the spinach.In a large mixing bowl, add the pureed spinach, the whole wheat flour, salt and add little water at a time to make a smooth firm dough.
Drizzle a little oil and knead again to make a smooth dough.Divide the dough into 8 to 10 equal portions and shape into balls.
Keep aside.To make the corn filling for the calzone, heat oil in a pan and add green chillies and capsicum and stir fry until the capsicum becomes soft and tender.
Once soft and tender, add the remaining filling ingredients and stir well to combine.
Check the salt and adjust to suit your taste.To make the calzones, roll the dough ball into a flat circle of 3 inch diameter by dusting it in flour.Place a tablespoon of the filling on one side of the rolled dough.
Now fold the other to make a calzone which is half moon shaped.Take a fork and press on all sides to seal the edges and make a design.
Place this calzone on a hot tava on simmer.
Add a little oil on both sides and cook until the dough is cooked through and brown on both sides and lightly crisp.Once done, remove from the skillet and serve.Serve the Corn and Spinach Whole Wheat Calzone as a tea time snack, pack into the kids lunch box or even serve it as an appetizer for parties along with Macaroni Minestrone Soup and Roasted Potatoes & Zucchini Bake
Count of ingredients are 11 |
###Human:
generate a recipe for Masala Palak Bhurji Recipe
###Assistant:
We begin making the Masala Palak Bhurji Recipe by heating a pan with oil, splutter the ajwain seeds, add in the onions and bell peppers saute till the onions become translucent.Then add in the tomatoes and add the spice powders along with salt and pepper.
Give it a stir.Add the chopped spinach and wet the spinach and cook till it wilts.
Then finally crack one egg at a time.Start mixing the egg with the masala that is been sautéed.
Mix well and combine all the ingredients together.
Check for seasoning once done, and serve.
Serve the Masala Palak Bhurji Recipe along with toasted bread and a Chickoo Banana Date Smoothie for your healthy breakfast.
Count of ingredients are 14 |
###Human:
generate a recipe for Broccoli & Water Chestnut Soup Recipe
###Assistant:
To begin making the Broccoli & Water Chestnut Soup Recipe, we will pressure cook the water chestnuts with water for at least 8 whistle and allow it to rest for few seconds until pressure releases naturally.Once done take the water chestnuts out and peel off the black skin and keep the seeds aside.
Chop them into half.Pressure cook the broccoli with little water separately for 1 whistle and set aside.Blitz the broccoli and water chest nut into a blender along with ½ cup milk to a smooth paste.Transfer the blended paste to a saucepan, add a little more milk to adjust the consistency, season well with salt and dried herbs and bring it to a boil.Before serving sprinkle some pepper powder and add beans sprouts and serve.Serve the Broccoli & Water Chestnut Soup Recipe along with garlic bread or Crispy Eggless Pinwheels Bread to enjoy your meal.
Count of ingredients are 9 |
###Human:
generate a recipe for Kadhai Tofu Sabji Recipe
###Assistant:
To begin making the Kadai Tofu Sabji, first make the dry masala.In a small pan, dry roast the coriander seeds, peppercorns, fennel seeds, cumin seeds, red chillies, tejpatta and black cardamom.
Cool and coarsely grind it in a blender along with the Anardana and dry mango powder.Now we will make the Kadai Tofu SabjiIn a kadai/wok, heat the oil.
Add the cumin seeds and let it splutter.Once done add the onion and the ginger and garlic paste and sauté for a few seconds till the onion becomes translucent.Once the onions have turned translucent add the turmeric powder, tomato puree and cook for 1 to 2 minutes.Add 2 to 3 teaspoons of the freshly ground masala and kasuri methi, mix well to combine.Once done add the capsicum and stir fry for a few seconds.
Add the Tofu cubes, sprinkle salt and sugar.Mix nicely so that the masala coats the Tofu cubes.
Cook for another minute.Garnish with coriander leaves and transfer Kadai Tofu Sabji to a serving bowl,it is ready to be served.Serve Kadhai Tofu Sabji with Pudina Lehsun Laccha Paratha, Dal Palak and Red Cabbage Carrot, Sprout And Onion Salad for a wholesome lunch.
Count of ingredients are 21 |
###Human:
generate a recipe for Vrat Ki Kachori Recipe (Savory Buckwheat Paneer Pastry)
###Assistant:
To begin making the Vrat Ki Kachori Recipe (Savory Buckwheat-Paneer Pastry), start with making the kachori/pastry mix.
Mix flour, salt, green chilies, mashed potatoes in a mixing bowl.
Add red chilli powder or pepper powder as per preference and mix everything well.Add a little water to knead the dough and knead a soft dough.
Once it is done, keep the dough covered for 5 minutes.Meanwhile, we will prepare the paneer filling for Vrat Ki Kachori.
For the filling, mash the paneer, along with the rest of ingredients for filling.
You can optionally add raisins to oomph up the flavour.
Keep it aside.
To prepare the Vrat Ki Kachori, heat oil in a Shallow fry pan.
Take a small ball of the dough between your palms.
The dough will be soft.
Press in the center and make an indent.Put the paneer filling in the indent and softly bring the edges together till the center and close into a ball again.
Now, press between your palms and flatten the kachori lightly.Take some dry buckwheat flour and lightly cover the kachori on all sides.
Make all the kachoris like this.Next, heat some oil in a heavy bottomed pan.
Put these kachoris in the wok and shallow fry them in the pan on medium heat, till they are crisp on both sides.
Take them out on a kitchen towl to absorb the excess oil.
Serve hot.Serve this crispy Vrat Ki Kachori Recipe with Paneer filling for evening snacks with No Onion No Garlic Dhaniya Pudina Chutney.
Count of ingredients are 10 |
###Human:
generate a recipe for Jeera Milagu Rasam Recipe - South Indian Pepper Cumin Rasam
###Assistant:
To begin making the Jeera Milagu Rasam - Pepper Rasam Recipe, first extract the pulp from the tamarind and combine it with 3 to 3-1/2 cups of water to give diluted tamarind water.Heat ghee in a saucepan over medium heat; add the mustard seeds, cumin seeds and allow it to crackle.
Add the curry leaves, pounded black peppercorns, cumin powder, black pepper powder, turmeric powder, tamarind water and salt.Stir the mixture and give it a brisk boil for 3 to 4 minutes until the raw taste from the tamarind water goes away.You can add more water, pepper and cumin if you find the water too tangy.Once done, turn off the heat and serve Jeera Milagu Rasam hot.
Serve the Jeera Milagu Rasam along with Cabbage Poriyal (Muttaikose) and Steamed Rice for a quick weeknight dinner.
Count of ingredients are 10 |
###Human:
generate a recipe for Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe
###Assistant:
To begin making Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe, first using a sharp knife, cut the hilsa into slices and clean.Marinate the fish pieces with salt in a mixing bowl and keep covered for about ten minutes.
Also prepare the poppy seeds paste and mustard paste by using a blender/mixer, with about a tablespoon or two of water.In another mixing bowl, mix together red chilli powder, turmeric powder, yogurt, poppy paste, yellow mustard paste, curd, salt and water to make a paste.Meanwhile in a kadai, heat the mustard oil on a low flame.
Once hot, add green chillies and nigella seeds for tempering, keep tossing for about a minute or till done.Place the hilsa fish on a cast iron frying/grilling pan on a medium-low heat, and pour the sauce mixture on top of fish to coat completely and cover the bottom of the pan.
Cover the pan and cook further for about 10 minutes.Check the salt and adjust to suit your taste, check if the fish is tender and cooked well.
Once it is cooked well, switch off and serve.Serve Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe along with Steamed Rice, Bengali Posto Porota Recipe, Bengali Style Cholar Dal Recipe and Bengali Bhog Khichuri Recipe for a wholesome lunch.
Count of ingredients are 11 |
###Human:
generate a recipe for Malabar Style Dates Pickle Recipe
###Assistant:
To begin making the Malabar Style Dates Pickle Recipe, remove the seeds from the dates, roughly chop them and keep aside.Heat oil in a wide pan, add the mustard seeds, allow to splutter and then add asafoetida, curry leaves and let the curry leaves splutter.Add the ginger, garlic pastes and green chilli.
Saute till the raw smell goes away.
Add the turmeric, red chilli powder and mix well.Add the chopped dates, and cook until the dates become soft.
Season this with salt, sugar and saute for another minute or till the seasoning merges with the recipe.Add the vinegar and simmer until the pickles comes together and then switch off the heat.Serve the Malabar Style Dates Pickle Recipe along with Parathas for breakfast or with Vegetable Biryani and Papadam for a weekend lunch.
Count of ingredients are 13 |
###Human:
generate a recipe for Carrot Semolina Phirni Recipe
###Assistant:
To begin making the Carrot Semolina Phirni Recipe, we will first saute the grated carrots with a tablespoon of ghee on to a sauce pan.
Saute them for just 5 minutes.Heat milk over sauce pan, add sugar allow it to boil.
After it has reached the boiling stage, add the grated carrot, cardamom powder, saffron strands and boil it again for another 10 minutes.At the end add semolina and stir well so that there are no lumps formed.
Once it thickens switch of the heat.
Keep it aside.Heat a small sauce pan, add the remaining ghee, once it starts to melt add the silvered almonds and toast them for 10 seconds and pour it over the phirni and serve.Serve the Carrot Semolina Phirni Recipe after a nice meal of dum biryani and gola kabab for your Sunday lunch.
Count of ingredients are 8 |
###Human:
generate a recipe for Oil Free Gujarati Undhiyu Recipe - No Onion No Garlic
###Assistant:
To prepare Oil Free Gujarati Undhiyu Recipe (No Onion No Garlic), prep up with all the ingredients required and proceed with making muthiya.To make muthiya, mix all the ingredients - besan, fenugreek leaves, red chilli powder, turmeric powder, hing, sugar, salt, soda along with some water required to make a stiff dough.Once the dough ahs come together, form small round dumpling of the size of muthiyas.Steam them in a preheated steamer for 10-15 minutes on medium-low heat, or until the dumplings are steamed.
Keep aside.In a large bowl, mix all the ingredients of dry masala which include - coriander leaves, green chillies, coconut powder, red chilli powder, turmeric powder, coriander powder, garam masala, salt to taste, sugar and mix them well with a little water just enough to bind it.
Fill this dry masala into the eggplants.
Similarly, rub the same masala on to other vegetables except cabbage.
Keep the veggies to marinate in the masala for 30 minutes.In a pressure cooker, add all the veggies - lilva, tindora, raw banana, and the green peas with a glass (240ml) of water and salt to taste.
Pressure cook for 2 whistles and turn off the flame.
Allow the pressure to release naturally.
Bake cabbage in a preheated oven, at 375 degrees fahrenheit for 10 minutes or till done.
You can steam it as well.Bake filled eggplants for about 10-15 minutes in oven at 375 degrees fahrenheit.
Now take a large kadai or saucepan and add all the vegetables, except the eggplants and mix well.
Adjust water only if required.Add in the steamed muthia and eggplants and give a quick and careful mix.
Garnish it with coriander leaves.Serve Gujarati Undhiyu along with Gujarati Puran Poli Recipe, Gujarati Kadhi Recipe - Sweet And Spicy Gujarati Kadhi and some steamed rice and finish the meal with a dessert of Golpapdi Recipe.
Count of ingredients are 20 |
###Human:
generate a recipe for Karnataka Style Orange Peels Curry Recipe
###Assistant:
To begin making the Karnataka Style Orange Peels Curry recipe, Peel out 2 oranges.
Gently scrape the white region from the orange peel using a spoon.
Remove as much as possible as this will reduce the bitterness .Chop the orange peels finely.Soak tamarind in water.
After it's soaked well, squeeze out tamarind water and keep aside.Heat oil in a heavy bottomed pan and temper with mustard seeds, urad dal, cumin seeds & fenugreek seeds.
When it splutters add curry leaves, red chilli powder, green chilli, hing and turmeric powder.
Mix and add chopped orange peel.
Fry for 4-5 minutes.Later add tamarind water, salt, jaggery, red chilli powder and rasam powder.
Add some water and close the lid.
Keep the flame on low medium and allow the peel to cook well.
Mix in between.Meanwhile in a mixing bowl, mix rice flour in water such that no lumps are formed.When orange peels are cooked well, add the rice flour mix to the curry and allow it to boil for 1-2 minutes.
Adding rice flour gives nice thickness to the gravy.
If the desired consistency is attained, switch off.Serve Karnataka Style Orange Peels Curry along with Cabbage Thoran and Whole Wheat Lachha Paratha for your weekday meal.
It even tastes great with Steamed Rice.
Count of ingredients are 16 |
###Human:
generate a recipe for Kerala Style Chakka Pal Kozhukattai Recipe-Rice Dumpling In Jackfruit flavored Coconut Milk
###Assistant:
We begin making the Kerala Style Chakka Pal kozhukattai Recipe by boiling the jackfruit.
To make the Jackfruit puree for the Chakka Pal kozhukattaiIn a kadai, combine the chopped jackfruit with 1/2 cup water over a medium heat.
Leave it on, for about 20 minutes till the jackfruit become soft.Now once the jackfruit is done, allow it to cool down.
Transfer the jackfruit into a mixer-jar and grind it into a smooth puree.
Keep it aside.To make the Coconut Milk for the Chakka Pal kozhukattaiNext make coconut milk by combining the grated coconut and 1/2 cup of water in a grinder until smooth.
Once done pour it over a strainer and take the first milk out.
Once you squeeze out all the water.
Add the coconut back into the grinder and add some more water and grind it once again.
Squeeze out all the water again into the same bowl and keep it aside.To make the rice dumplings for the Chakka Pal kozhukattaiIn a mixing bowl, add the rice flour, salt oil and 2 tablespoon of the jackfruit puree and water, knead it into a firm dough.
Rest it for 20 minutes.
After 20 minutes, grease your hands with some ghee and start making the rice dumplings by making small round shaped dumplings with the dough.
Make the dumplings using all the dough and keep aside.
To assemble the Chakka Pal kozhukattaiHeat a saucepan on medium flame, combin the coconut milk, jackfruit puree, and cardamom stirring continuously using a whisk.Reduce the heat, and allow the coconut milk to simmer.Next, keep a small bowl of ghee by your side, grease your fingers with it and start making the rice dumplings by rolling small round shaped dumplings with the mixed rice flour dough and drop it into the boiling coconut milk.
Gradually drop the rice dumplings into this coconut-jackfruit milkOnce everything is complete you can keep stirring until the milk thickens and then turn off the flame.
Serve the Kerala Style Chakka Pal kozhukattai Recipe along with Kerala Style Pazham Pori Recipe (Banana Fry) to kick start your meal.
Count of ingredients are 7 |
###Human:
generate a recipe for Dhaba Style Tawa Pulao Recipe - Masala Brown Rice Tawa Pulao
###Assistant:
To begin making the Dhaba Style Tawa Pulao recipe, first cook the brown rice in 1-1/2 cups of water in a pressure cooker for 3 to 4 whistles.
Turn off the heat and allow the pressure to release naturally.Once the pressure has released, open the cooker and allow the rice to cool completely, before adding it to the Tawa Masala.To make the Tawa Masala, heat ghee in a heavy bottomed pan.
Once the ghee is hot, add cumin seeds and let them crackle.
Add chopped green chillies, onions and cook them till the onions are soft and translucent.Once the onions are soft, add chopped carrot, green peas and corn.
Cook for about a minute or two until slightly tender.Add salt to taste, red chilli powder and pav bhaji masala.Once the vegetables are cooked, add tomatoes and cook for about a minute.
After a minute, add the cooked brown rice and mix everything well.
Cover the pan with a lid and let Dhaba Style Tawa Pulao cook for 2 to 3 minutes more.
Open the lid and give the Tawa Pulao a good stir.Once done, switch off the gas and garnish the Dhaba Style Tawa Pulao with chopped coriander leaves and serve hot.Serve Dhaba Style Tawa Pulav along with Palak Raita, Tadka Raita or any other Raita of your choice, Satvik Carrot Sprout Salad and Papad for a weeknight dinner.
Count of ingredients are 13 |
###Human:
generate a recipe for Apple Burfi Recipe
###Assistant:
To begin making Apple Burfi Recipe, scrape coconut and churn it into a fine paste without adding any water in a mixer grinder.
Keep aside.
Peel and chop apples.In a mixing bowl, mix chopped apples, coconut paste ,condensed milk, chopped nuts, raisins and milk.
Mix well.Heat ghee in a pan.
Add this apple mixture and stir well.When the moisture dries up, colour changes to brown and leaves the sides of the pan,add cardamom powder.Give it a nice mix.
Cook for few seconds and switch off the flame.Grease a dish with ghee and pour the mixture on it.
Let it cool.Keep it in the refrigerator for 30 minutes.
Garnish with chopped nuts, raisins and cherries.
Run a knife around the edges, cut it in the shape of barfi and serve.Serve Apple Burfi Recipe along with Gujarati Fafda Recipe and Omapodi Diwali Mixture Recipe for snacking during special occasions and festivals.
Count of ingredients are 9 |
###Human:
generate a recipe for Kerala Style Sugiyan Recipe (Sweet Moong Dal Bondas)
###Assistant:
To begin making the Kerala Style Sugiyan Recipe, soak the mung dal and keep it ready.
Pressure cook the green mung bean with water for about 4 whistle till it is just cooked.
Once the pressure has released naturally, take them out.Heat a saucepan, add jaggery and little bit of water for the jaggery to melt.
Once it is completely melted you can add cardamom pods.Leave it to boil for 10 minutes and add cooked green mung bean and coconut and mix well.
Make sure the mixture becomes dry.Keep it on a medium heat and allow it to boil so that the water is all evaporated.Cool it down and mix besan flour into the mixture and combine them together.
Take little mixture and shape them into small balls.In a mixing bowl, add rice flour, turmeric powder and little water to create a smooth slightly thick batter.Heat a kuzi paniyaram pan with oil, dip the round shaped filling into the rice flour batter and carefully place them in the kuzi paniyaram pan.After 5 minutes flip it over the other side and cook for few minutes until it is evenly crisped on all sides.
Serve the Kerala Style Sugiyan Recipe (Sweet Moong Dal Bondas) along with tea or coffee to enjoy your evening snack in a healthy way.
Count of ingredients are 8 |
###Human:
generate a recipe for Makki Ki Baked Mathri Recipe (Baked Cornmeal Flaky Biscuit)
###Assistant:
To begin making the Makki Ki Baked Mathri recipe, take a bowl and add corn meal (Makki ka aata), salt, crushed black pepper, kasoori methi and oil in the flour.Knead a soft dough with lukewarm water.
Leave the dough covered for 10 to 15 minutes.
Mash the dough to make it soft.Preheat the oven at 180 degree C.
Take out a small lump from the dough and shape it like a ball.
Flatten it a little with both hands.
Now place the Mathris on a baking tray.Bake them for at least 25-30 minutes in an oven or until they turned light brown from both the sides.The delicious Corn flaky Mathris are now ready to serve and eat.
You can put them in an air tight container and you can enjoy them for at least a month.Serve Makki Ki Baked Mathri along with hot masala chai for your tea time break.
Count of ingredients are 7 |
###Human:
generate a recipe for Khara Bhath Recipe-South Indian Rava Bhath
###Assistant:
To start making the Khara Bhath Recipe, get all the ingredients handy.
Start with dry roasting rava on medium flame in a pan and keep stirring to avoid darkening.
Saute until roasted well and aromatic.
Keep aside.To temper, pick all the required ingredients.
Add oil and ghee in a kadai.
Once hot, add mustard.
Upon spluttering, add urad and chana dal.Once they seem crisp and lightly browned, add chopped onions and capsicum.
Saute till tender and onions appear translucent.Add chopped veggies, a little salt, turmeric and saute till the vegetables becomes tender.
Add vangibhath powder and mix well.Add 3 cups of water and salt.
Once the mixture starts boiling, simmer the flame and gradually add roasted rava.
While adding it in one hand, keep swirling and mixing the mixture to avoid lumps in Khara Bhath.Once all the rava is added and mixed, close the lid and wait for 2-3 minutes to allow the rava to be cooked.Switch off flame, scoop the Khara Bhat Recipe out and serve garnished with chopped coriander leaves and coconut.Serve Khara Bhath along with South Indian Coconut Chutney and Masala Chai for your weekday breakfast.
Count of ingredients are 22 |
###Human:
generate a recipe for Hyderabadi Chicken Shikampuri Kebab Recipe
###Assistant:
To begin making Hyderabadi Chicken Shikampuri Kebab Recipe, firstly heat 1-2 cups of water in a pan and add chicken pieces, chana dal, crushed cardamom, cinnamon stick, cloves, black pepper, shahi jeera, salt, red chili powder, turmeric powder, chopped ginger and garlic.Cover the lid and cook till the chicken is done and the dal is soft cooked.
Discard excess water since more water will ruin it.
Allow to cool and grind everything together to make a fine paste.Add egg, chopped mint and coriander into the mixture and mix well.
Keep aside.Meanwhile, take a bowl and prepare the filling by mixing the hung curd with finely minced onion, salt, green chili and coriander powder.Pinch a lemon size ball of the kebab paste and flatten it between your palms like a disc.Place a small filling of the hung curd and cover up the filling.Cover from all sides nicely and again flatten it to shape a disc and place on a tray lined with parchment paper.Heat a skillet or shallow frying pan with a little oil.Once the oil is hot, fry in hot oil till browned on a medium heat and flip to brown evenly on the other side too.Transfer the kebabs once shallow fried, on a kitchen napkin to soak excess oil.Serve the Hyderabadi Chicken Shikampuri Kebab Recipe along with dips like Dhaniya Pudina Chutney Recipe (Green Chutney) and other appetizers like Tawa Crispy Pomfret Fry Recipe for your house parties.
Count of ingredients are 19 |
###Human:
generate a recipe for Kadai Broccoli Masala Recipe - Broccoli Cooked With Indian Spices
###Assistant:
To begin making Kadai Broccoli Masala Recipe, let us begin by cooking the Broccoli.Heat a heavy bottomed pan on medium flame, add a teaspoon of oil, add broccoli florets and 5 tablespoons of water.Add salt, and mix well.
Cover and cook, until it is al dente.
(70% cooked) Do not over cook.The broccoli florets have to be cook yet remain crunchy.
Keep aside.
Do not drain the water, if any left.
In another pan, add ingredients for the kadai masala powder which includes coriander seeds, cumin seeds, fennel seeds except kasuri methi and dry roast for 5 minutes on medium flame until the aroma rises.
Switch off heat, add crushed kasuri methi and give a quick stir and cool completely.
Transfer into a mixer jar and grind into a coarse powder in a mixer grinder and keep aside.Add remaining oil to a heavy bottomed pan on medium heat.
Once the oil is hot, add onions, ginger and garlic and saute until they turn soft and transparent.
This will take about 3-4 minutes.
Once the onions and ginger garlic is well cooked, add the capsicum, salt and cook till the capsicum becomes soft for about 2 minutes.
Next, add tomatoes and bai elaichi and mix well.Cook for about 3 to 4 minutes until the tomato becomes thick.
At this stage, add the prepared kadai masala powder, garam masala, red chilli powder and mix everything well.
Stir in the Once it boils, add broccoli florets, give it a quick stir and cover and cook for about 3 minutes and turn off the heat.
Check the salt and spices and adjust to suit your taste.Serve Kadai Broccoli Masala Recipe along with Tawa Paratha and Boondi Raita for a weekday meal with your family.
Count of ingredients are 16 |
###Human:
generate a recipe for Bhindi Raita Recipe (Okra Salad)
###Assistant:
To begin making the Bhindi Raita first, mix 1-1/2 tablespoon oil with the Bhindi and rub lightly to coat the slices.
Add some salt and half of the chilli powder.Microwave (in batches) for 5 to 6 minutes on high till crisp.
Stir at 1 minute interval so that they cook evenly.Alternatively you can pan fry of air fry the slices till crisp.
Cool it down.In a mixing bowl add the curd.
Add little salt, sugar, groundnut powder, chaat masala and mix.In a small wok/pan, heat oil.
Add the mustard seeds, cumin seeds, red chilli powder and hing.Add the crisp okras in the curd and pour the tempering on the curd.
The raita is ready to be served.Serve Bhindi Raita with roti or Rice and Panchmel Dal for a light everyday meal.
Count of ingredients are 11 |
###Human:
generate a recipe for Chana Methi Dal Recipe - Fenugreek & Split Bengal Gram Curry
###Assistant:
To prepare the Chana Methi Dal, first wash and soak the chana 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 Chana dal with the spices.
Heat a teaspoon of oil in a pressure cooker over medium heat.
Add asafoetida and saute for few seconds.
Next add onion and saute till they turn soft.Once the onions have softened, add the chopped tomato along with coriander powder, turmeric powder, red chili powder and saute for a minute or so over medium heat.Add soaked chana dal along with the soaked water to the onion tomato mixture.
Close the lid of the pressure cooker and put the weight on.
Cook chana dal for 5 to 8 whistles and 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 sautéed methi leaves.
Transfer the Chana Methi Dal to a serving bowl.Heat ghee in a tadka pan over medium heat; add the cumin seeds and the red chillies.
Allow the chillies to roast for a few seconds and pour the tadka for the Chana Methi Dal and serve hot.Serve Chana Methi Dal along with Raita for a wholesome weekday lunch.
Count of ingredients are 12 |
###Human:
generate a recipe for Sheer Khurma Recipe - Seviyan or Vermicelli Kheer Pudding
###Assistant:
To begin making the Sheer Khurma Recipe (Seviyan or Vermicelli Kheer Pudding), we will first heat the milk, sugar, saffron and cardamom powder in a heavy bottomed pan; stir the mixture well until all the sugar dissolves completely.Once the sugar is dissolved, add in the roasted vermicelli and simmer the mixture in the milk until the vermicelli is cooked.Once the vermicelli is cooked stir in the dates, pistachios, raisins and simmer for about 4 to 5 minutes.If the sheer khurma is too thick, stir in a little water or milk and adjust the sugar levels according to your taste.
Turn off the heat and transfer to a serving bowl.Serve Sheer Khurma as a dessert after your Hyderabadi meal including Hyderabadi Biryani, Mirchi ka Salan and Burani Raita.
Count of ingredients are 8 |
###Human:
generate a recipe for Baked Fish In Coconut Milk Recipe
###Assistant:
To begin making the Baked Fish In Coconut Milk recipe, in a mixing bowl, add lemon juice and oil and mix it with the fish fillets.
Let the fish marinade for 1 hour in refrigerator.
Pre heat the oven to 350 degree C.
In a fry pan heat 1/4 cup of oil and fry onion till golden.
Add minced garlic, ginger and green chilies and stir for 2 mins.
Now add tomatoes, spices, crushed fennel seeds and salt to taste.
Fry for 3 to 4 minutes till tomatoes are tender.
Add coconut milk and simmer for 5 minutes until thick.Take the fish out from the fridge and arrange them on a greased baking tray or a cast iron pan.
Bake the fish for 10 mins.
Pour the coconut milk sauce all over the fish.
cover the baking tray/pan tightly with aluminium foil and return to the oven to bake for another 15 minutes.
Carefully remove the pan and the foil and garnish with chopped coriander and serve hot.Serve Baked Fish In Coconut Milk along with Steamed rice for a weeknight dinner.
Count of ingredients are 16 |
###Human:
generate a recipe for Andhra Style Chicken Fry Recipe
###Assistant:
To begin making the Andhra Chicken Fry recipe, put chicken cubes and all the ingredients listed under marination including turmeric powder, red chilli powder, ginger garlic paste, hung yogurt, salt in a bowl and mix it well.Make sure that chicken pieces are coated properly.
Cover the bowl and let it sit in the fridge for an hour.Once the chicken is marinated, take it out from fridge and keep it aside.Heat oil in a kadhai/wok and add fennel seeds, curry leaves and chopped green chillies into the wok.
Saute it for couple of seconds but make sure it doesn't burn.Now, add ginger garlic paste and saute for couple of seconds until the raw smell of ginger garlic goes away.Next step is to add onion and cook it till the time it becomes soft and translucent.Once the onions are soft, add the cubed tomatoes and cook till they become mushy.Once the tomatoes are soft and mushy, add the marinated chicken pieces and marination batter into the wok.
Add garam masala powder and cook it for 10 minutes on medium heat.After 10 minutes, add coriander powder, red chilli powder into the wok and give it a good mix and cook the chicken again for 5 minutes on high heat.Y ou have to make sure that chicken gets dry and there is no gravy left.In the end sprinkle black pepper powder and adjust salt as per your taste.
Cook for few more minutes till the chicken is cooked properly.
Serve it hot and garnish with some onion rings.Serve Andhra Chicken Fry as a starter in your house parties or as a side dish along with Andhra Style Yellow Cucumber Dal and Phulkas for a weekday meal.
Count of ingredients are 16 |
###Human:
generate a recipe for Kashmiri Monj Haakh Recipe - Knol Khol Flavored With Asafoetida
###Assistant:
To prepare Kashmiri Monj Haakh Recipe, wash and peel the Ganth Gobhi/ knol khol (bulb) and cut into fine slices.Chop the green leafs into two halves.
Wash nicely to remove dirt and collect in a colander and keep aside.In a broad base Pan, heat oil, and add asafoetida.Now add the chopped Knol Khol and the Knol Khol leaves along with dry red chilies and salt.Saute for a while and now add the Kashmiri spice mix/garam masala and stir.Add water and baking soda.
Stir and close the lid.Let the vegetable cook in low flame till soft and tender.
Don't overcook the greens, try to retain the green color.Turn off the gas and serve Kashmiri Monj Haakh Recipe hot with plain steamed rice and Kashmiri Chaman Qaliya or Kashmiri Rogan Josh for lunch.
Count of ingredients are 8 |
###Human:
generate a recipe for Tamatar Chaat Banarasi Style Recipe
###Assistant:
To begin making the Tamatar Chaat Banarasi Style recipe, boil the potatoes in a pressure cooker with required water and salt.
Cook them till the cooker releases 3 whistles.
When they are cooled down, peel the skin and mash them.Now add cumin powder, red chilli, coriander, black pepper, garam masala powder, salt & black salt into the mashed potatoes and mix it properly.Next, take the washed tomatoes and cut the upper half of the tomatoes & cut then pull out the pulp of the tomato.
Stuff the tomatoes with mashed potatoes.Next heat up 2-3 tablespoon of oil in a flat surface pan and put the tomatoes in the pan with the potato stuffed side down.
Let it cook for 10-15 minutes until the tomatoes start getting a bit mushy.Turn off the gas and grind the stuffed tomatoes plus leftover tomato pulp together and turn it into a thick paste.Now turn the heat again and use the same pan, add some more oil into it.Once the oil is hot enough then add thick tomato paste, a bit of salt, sugar & tomato sauce and cook on low heat for 10-12 minutes.Transfer the cooked chaat into a serving bowl and garnish it with some chopped onions, green chillies, fresh coriander leaves & Namkeen.
Serve Tamatar Chaat Banarasi Style along with Masala Tea and Poha Chivda for your tea time break.
Count of ingredients are 14 |
###Human:
generate a recipe for Mexican Salsa Chicken With Italian Cream Cheese Recipe
###Assistant:
To prepare Mexican Salsa Chicken With Italian Cream Cheese Recipe, Wash the chicken thoroughly and to marinate it, in a mixing bowl, combine the chicken with salt, black pepper powder and rock salt.Prepare the salsa by grinding together tomatoes, cilantro leaves, chopped onions, lemon juice, garlic pod, sugar, salt and whole jalapeno in a mixer jar until coarsely ground.Add this salsa mixture to the marinated chicken.
Heat a pan on medium flame and add butter to it.Add the chicken along with salsa and cook covered for about 20 minutes or till the chicken is cooked.Heat another pan to prepare cream cheese sauce.
Add butter to melt on medium flame.Add garlic and sauté.
Add cream cheese to butter and garlic.
Add milk and stir it well.
Keep whisking to avoid lumps.
Adjust salt if required.
(Cream cheese is usually salted)Once the sauce has thickened, whisk and remove from heat.In another Kadai, boil the penne pasta al dente.
Drain and keep aside.
Just to make this a heavy meal, I added pasta.
It is purely optional though.Once the chicken is grilled and cooked, place the chicken on a baking tray.Add penne pasta and pour the cream cheese sauce over the chicken.Sprinkle some mozzarella cheese, chopped parsley leaves and freshly crushed black pepper on the top.Bake it in oven for 10-15 minutes at 180 degree Celsius till the cheese has melted.Serve Mexican Salsa Chicken With Italian Cream Cheese with Apple And Ginger Cocktail Recipe for a fusion dinner.
Finish the meal with a dessert of Spiced Apple Crumble Recipe with Greek Yogurt
Count of ingredients are 17 |
###Human:
generate a recipe for Baked Pasta Recipe With Spinach And Artichoke
###Assistant:
To begin making Baked pasta with Spinach and Artichoke, grease a small-size square baking dish.
Preheat oven to 200 degree Celsius.Set a large pot of water to boil with enough salt added.
Cook pasta as per package instructions, cook the pasta till al-dente stage.
Overcooked pasta might turn mushy while baking.
Drain in a colander and set aside until required.Heat butter in a saucepan over medium heat.
Add chopped onion and garlic, cook till it turn soft but not brown.
Next add the flour and cook stirring constantly for a minute.Slowly pour in milk whisking continuously over medium heat and bring the mixture to boil.
Reduce the heat to low and stir consistently until the sauce thickens this might take approx 5 minutes.
Turn off the heatWhisk in cheese to the mixture.
Now layer the cooked pasta in the greased baking dish.
Pour the sauce over the pasta.
Add the chopped olives, spinach and artichoke.
Season with salt, pepper and oregano.
Bake for 20 to 25 minutes, until the sauce bubbles and the light brown crust is formed on top.
Let the pasta cool down for few seconds before serving.
Serve Baked Pasta with Spinach and Artichoke warm along with toasted Rustic Rosemary Garlic Zucchini Bread for the dinner.
Count of ingredients are 14 |
###Human:
generate a recipe for Chicken Chilli Cheese Quesadillas Recipe
###Assistant:
To begin making the Chicken Chilli Cheese Quesadillas recipe, firstly marinate chicken with chipotle paste, salt, crushed pepper and lime juice for minimum 40 minutes.Heat butter in a non stick pan, add onion and sliced green pepper and saute for a while.Now add the marinated chicken and saute for some more time.Add tomato sauce and mix well.
Cook till chicken softens.Transfer the chicken mix in a microwave bowl and add in the cheese and corn.
Mix well.Microwave on high for 2 minutes in oven and allow it to rest for a while.Take one tortilla sheet and add spoonful of chicken chilli cheese mix and spread evenly.Place another tortilla over it and grill on stove top grill pan.Carefully flip the other side and grill again by brushing a little butter on top.Transfer in a plate and carefully cut the quesadillas into four quadrants using a pizza cutter.Similarly make more quesadillas and serve hot with your favourite dip.
Serve Chicken Chilli Cheese Quesadillas along with Baked Mexican Rice and Corn Pineapple Salsa Salad for a perfect Mexican dinner on a weekend night.
Count of ingredients are 12 |
###Human:
generate a recipe for Eggless Oats Cranberry Almond Cookies Recipe
###Assistant:
To begin making Eggless Oats Cranberry Almond Cookie Recipe, preheat your oven at 180 deg for 20 minutes.
Line a baking tray with parchment paper and keep aside.
In a bowl, cream together icing sugar and cold cubed butter until the sugar and butter are well combined with a wooden spatula.
Next add in the vanilla essence to the sugar and butter mixture.
Mix well and keep asideIn another bowl, sieve the whole wheat flour, toasted oats , cranberries and almonds along with a pinch of salt.
Knead this mixture like a dough and add a tablespoon of milk if necessary to bind it together.
Mix the ingredients well until you get a tough dough like texture.
Make small balls out the cookie dough and place it on the baking tray.
Make sure the Eggless Oats Cranberry Almond Cookie dough are not rolled too tight, else it might not bake evenly.
Initially bake the Eggless Oats Cranberry Almond Cookie for 15 minutes at 180 degrees.
After 15 minutes, increase the temperature to 200 degrees and bake for an additional 5 minutes until the cookie has a golden crust.Remove the Eggless Oats Cranberry Almond Cookie from the oven and allow the cookie to cool on a wire rack.
Once cooled, store the Eggless Oats Cranberry Almond Cookie in air tight containers.Serve these delicious Oats Cranberry Almond Cookies as an evening snack along with a cup of Punjabi Style Espresso Coffee or Golden Detox Tea.
You can also pack these cookies as a delicious snacks in your kids snack boxes.
Count of ingredients are 8 |
###Human:
generate a recipe for Italian Style Broccoli And Cauliflower Soup Recipe
###Assistant:
To begin making the Broccoli And Cauliflower Soup Italian Style recipe, chop broccoli & cauliflower into small florets and then blanch them.Next heat 2 tablespoons of olive oil in a deep pan and add onion & garlic in it.
Cook for a couple of seconds.Now add diced carrots into the pan and keep cooking for another 2 minutes and then add tomatoes, vegetable stock and all the seasoning which includes red chilli flakes, black pepper power, salt, italian seasoning and paprika.Keep cooking for 2 minutes and then add blanched broccoli & cauliflower florets.
Cook until soup thickens and then taste the soup to adjust the seasoning.Serve the soup hot top with grated cheese and fine chopped coriander leaves.Serve Broccoli And Cauliflower Soup Italian Style along with some Garlic Bread for a healthy and light winter dinner.
Count of ingredients are 15 |
###Human:
generate a recipe for Restaurant Style Chettinad Style Fish Curry Recipe
###Assistant:
To begin making the Restaurant Style Chettinad Style Fish Curry Recipe, clean the fish fillets and apply salt & turmeric powder on it.
Keep aside.In a shallow fry pan add oil & fry onions until they turn brownish, keep aside to grind later.
Add the shallots & fry for 2 minutes then add tomatoes.
Switch off the gas & keep the cover the pot with a lid.In a grinder, make a fine powder of cumin seeds, peppercorns, cloves, cinnamon, cardamom & red chilli.
Keep aside for later use.Add the fried onions, ginger, garlic, grated coconut & tamarind to the make a smooth paste.Add the dry masala powder & paste to the tomato-onion, add water as required to make gravy.When the gravy comes to a boil add the fish, add curry leaves.
Cover the pot n let the fish cook properly.
Garnish with freshly chopped coriander.Don't make the gravy too thick or watery.
Serve this delicious and full of flavour Chettinad Style Fish Curry Recipe along with Idiyappam's or Steamed Rice and Elai Vadam for an everyday meal.
Count of ingredients are 20 |
###Human:
generate a recipe for Arugula & Fig Salad Recipe
###Assistant:
We begin making the Arugula & Fig Salad Recipe by washing the arugula leaves well with water and drain all the water and keep it aside.Next heat a small skillet, add the figs and let it sizzle for few minutes and a tablespoon of red wine vinaigrette and toss it over.
Cook for 2 more minutes and set aside.
Do the same thing for green beans as well.Then to make the dressing squeeze in the lemon juice and whisk in all the other ingredients till it it emulsifies.Drizzle half of it on the arugula leaves and toss over, check for seasonings.
Drizzle the remaining over the green beans and figs.To serve carefully place the tossed arugula leaves on a serving plate and drop in the figs and green beans and sprinkle few sunflower seeds as well.
Serve the Arugula & Fig Salad Recipe as a healthy appetizer during any party occasion.
Count of ingredients are 10 |
###Human:
generate a recipe for French Toast BLT Bagel Sandwich Recipe
###Assistant:
To begin making the French Toast BLT Bagel Sandwich Recipe, pre heat the oven to 180 degree Celsius for about 10 minutes.Keep the bacon strips over a baking tray and place it in the oven.
Bake till the bacon crisp up this will take about 15 minutes.Meanwhile, add egg, milk and pinch of salt in a bowl and whip it up till it combines.
Cut the bread into half.Heat a sauce pan with little oil, once hot, dunk the bread in the egg mixture on either side till the bread soaks in all the mixture.
Slowly add it on to the hot pan.Toast the bread till it is light brown on either side by flipping it over.
Do the same thing for the other slice as well.Sprinkle cheese on top and bake the bread also in the oven till the cheese melts.Take the bread and bacon out.
Take the bread out and place sliced tomatoes over the bread, then the bacon striped, sprinkle with chopped arugula, dried oregano and serve by covering it over with another toasted slice.Serve the French Toast BLT Bagel Sandwich Recipe along with a glass of Plum Ginger Juice Recipe, Grilled Winter Vegetable Salad Recipe by the side to enjoy your morning breakfast.
Count of ingredients are 11 |
###Human:
generate a recipe for Parmesan Cheese Biscuits Recipe
###Assistant:
To begin making the Parmesan Cheese Biscuits recipe, in a bowl add the flour and butter (you can do this step using a food processor or by hand like I did).
Rub the cold butter into the flour till it resembles bread crumbs, if small pieces of butter remain, that’s ok.Add cheese and chilli flakes to the flour and butter and mix till it comes together into a ball.Roll the dough into a log shape (make two logs so it’s easier to roll), wrap in cling film and chill in the refrigerator for an hour or until firm.Preheat oven to 180C.
Cut the dough log in to rounds of 1/3rd inch thickness and place on a baking sheet leaving an inch between each biscuit.Put the baking tray in the freezer for 10 minutes.
Place in the oven straight from the freezer and bake for 12-15 minutes or until golden.Serve Parmesan Cheese Biscuits along with Hot Masala Tea as your tea time snack.
Count of ingredients are 4 |
###Human:
generate a recipe for Sooji Manpasand Burfi Recipe - Semolina Coconut Fudge
###Assistant:
To begin making Sooji Manpasand Burfi Recipe, in a large kadai or thick bottomed deep pan, mix all the ingredients; suji, coconut, milk, sugar, ghee and saffron.
Keep aside for 2 hours.Grease a pan or tray with ghee and keep aside.After 2 hours, start cooking the suji mixture on medium high heat and let it come to a boil, stirring constantly.Keep cooking, stirring and scraping the sides continuously.You will notice that after 15 to 20 minutes, the mixture will start to thicken.
At this point, stir in crushed cardamom powder.Once it starts leaving the sides of the pan and starts to form a thick fudgelike dough; in about 35 to 40 minutes, pour the mixture into the greased pan.Spread evenly with a greased spatula and stud with slivered almonds (optional).Leave aside to cool.
When warm, cut into desired shapes with a sharp knife.Store in an airtight container and serve when needed.
Serve Sooji Manpasand Burfi Recipe | Semolina Coconut Fudge with Omapodi Diwali Mixture Recipe and Masala Chai Recipe for snacks.
Count of ingredients are 8 |
###Human:
generate a recipe for Eggless Beetroot Brownie Recipe Made With Amaranth Flour
###Assistant:
To begin making the Eggless Beetroot Brownie Recipe Made With Amaranth Flour, first get all the ingredients prepped and ready.Steam the beetroots using the steamer or a pressure cooker until very soft and cooked.
Once cooked, cool the beetroot and puree the beetroot.
Keep aside.Preheat the oven to 180C/ 350F.
Line a 8 inch square pan with parchment paper or if using an aluminum foil, grease it with cooking spray.
The size of parchment paper or the aluminum foil should be big enough that later on, you can hold along the sides and take it out from the hot pan easily, carrying out the baked brownie for cooling.Melt the chocolate in a double boiler or in the microwave oven, in a medium size bowl.
Heat on high for 1 minute and then mix it using a spoon.
Take care not to burn the chocolate.
Stir it well, it should be smooth.In the same bowl, combine the beet puree, sugar, cocoa powder, unsalted butter, vanilla extract and mashed bananas and whisk it well.
I usually beat in a mixer at a low pulse for a minute or so till the mixture is smooth and creamy.In a mixing bowl, sieve the amaranth flour along with baking powder.
Add the smooth and creamy beetroot mixture.
Add the chopped walnuts and salt.
Stir and mix the beetroot brownie batter well with a spatula but do not overbeat.Pour the beetroot brownie batter into the prepared pan and bake for 35-40 minutes.
When done, the edges of the beetroot brownies will be visibly baked through and the center will be set (that is, not wiggly) when you shake the pan.Try to look for the first sign of cracking on the brownie’s top which should be shiny and set which means that the brownies are cooked and then pull them out.Cool the beetroot brownies with amaranth flour completely in the pan on a wire .
After the brownies are completely cooled, after an hour, cut them into neat squares.Serve the Eggless Beetroot Brownie along with a plate of Baked Potato & Peas Samosa with Phyllo Pastry and a hot cup of Masala Chai.
Count of ingredients are 11 |
###Human:
generate a recipe for Coconut Thumbprint Cookies With Pineapple And Apricot Preserve Recipe
###Assistant:
To begin making the Coconut Thumbprint Cookies With Pineapple And Apricot Preserve recipe, we will start with Pineapple preserve.For pineapple preserve – Peel the skin on the pineapple.
Grate the flesh into a bowl.
Add grated pineapple along with it’s juice and water into a sauce pan and bring it to boil.
Continue to cook until pineapple is fully cooked.
Will take about 30 minutes.
Now add sugar and lime juice and cook till it reaches thick jam consistency (this will take about 25-35 minutes more).
Let the preserve cool down and then transfer it into sterile dry bottles and store in cool dry place.For apricot preserve – chop the apricots into very fine pieces.
Add water and apricot pieces into a sauce pan and cook until apricot is cooked fully.
Then add sugar, lime juice and continue the cooking process until it reaches jam like consistency.
Turn off heat and let it cool completely.
Then transfer to a sterile dry bottle and store in cool dry place.To make the cookies, into a whisking bowl add butter and sugar, whisk until the mixture turns pale yellow and fluffy.
Now add vanilla extract and mix once.Sieve flour, salt and baking powder into a bowl.Add flour in 3 parts into sugar-butter mix, whisk until just combined.
Do not over beat the mixture.
Once the cookie dough is ready, cover the dough in cling film and store in fridge for about 30 minutes.
Then take the dough from fridge, take 1 tablespoon of the mixture, roll into small balls.
Make a small well in the centre using your thumb, and then gently roll the cookie dough into grated coconut.
Place them of baking sheet lined with parchment paper about 1 inch apart.
Repeat same process for rest of the dough.
Scoop a teaspoon of pineapple preserve and fill the centre of half the cookies with it.
The remaining half we will fill it with apricot preserve.
Place the cookies in fridge for 20 minutes.
Meanwhile pre heat oven to 150 degree centigrade.Remove chilled cookies from fridge and bake in pre heated oven for about 17 to 20 minutes, until coconuts are toasted well and start to brown on the edges.Remove from oven and let the cookies sit on the baking sheet for 10 minutes, then carefully transfer to wire rack and cool completely.Store the cookies in air tight containers and use it with in a week.
Count of ingredients are 12 |
###Human:
generate a recipe for Bharwa Karela With Sweet Potato Filling Recipe
###Assistant:
To begin making the Bharwa Karela with Sweet Potato Filling Recipe, first peel the karelas/bitter gourd.
Rinse off with salt and turmeric to remove the bitterness.
Let it rest for 20-25 minutes.Now cut the bitter gourd into three equal portions.
Scoop out and discard seeds and pulp to fill the sweet potato masala.Then to prepare the sweet potato masala.
Pressure cook the peeled sweet potato in a pressure cooker with 1 cup of water and cook for 3 whistle.Heat a skillet with oil, add ginger and allow it to soften for few seconds.
Add chopped tomatoes and green chilies and sprinkle with salt.
Allow the tomatoes turn mushy.Add turmeric powder, red chili powder, chat masala, garam masala and salt.
Mix everything to be incorporated well.Cook for at least 2 minutes until the raw smell goes and you can add cooked sweet potato and mix everything up.Now fill the karelas with potato masala filling tightly.Serve the Bharwa Karela with Sweet Potato Filling Recipe along with Panchmel Dal and Phulka for an everyday meal.
Count of ingredients are 11 |
###Human:
generate a recipe for Kerala Cherupayar Curry Recipe (Green Moong and Yellow Moong Dal Recipe)
###Assistant:
To begin making the Kerala Cherupayar Curry Recipe, soak the green mung bean in water for at least 2 hours.Pressure cook the green mung bean with water for about 4 whistle till it is just cooked.
Once the pressure has released naturally, take them out and pressure cook the yellow moong dal now by adding some water, turmeric powder and pressure cook for 4 whistle.Wait for the pressure to release naturally and mash the dal to a smooth paste.Heat a kadai with oil, add mustard seeds and allow it splutter for few seconds and add curry leaves and be careful as it will splutter quickly.Add the whole shallots and saute until they soften.
Add mashed yellow moong dal along with cooked green moong dal and mix well.
Cook in simmer.Meanwhile grind the coconut, green chilli, cumin seeds in a mixer and grind it into a smooth paste by adding little water.
Add this ground paste into the boiling dal, adjust your salt levels and boil for another 10 minutes and serve hot.
Serve the Kerala Cherupayar Curry Recipe along with puttu or steamed rice.
It can also be paired with phulka for a lunch box.
Count of ingredients are 12 |
###Human:
generate a recipe for Rava Kakdi Thalipeeth Recipe (Maharashtrian Style Semolina-Cucumber Flatbread)
###Assistant:
To begin making Rava Kakdi Thalipeeth Recipe (Maharashtrian Style Semolina-Cucumber Flatbread) first stir together semolina, cucumber, chillies, coriander leaves, curd and salt in a mixing bowl.Add water as required (about 2-3 tablespoon) to make a dough that just holds all the ingredients together.
The cucumber will also release some water as it mixes, so add water cautiously so that the dough doesn't lose stiffness.Cover the bowl and keep the dough in it aside for 15-20 minutes to rest.Add more water if required to make a pliable dough.Divide the dough in 4-5 portions.Grease a flat skillet with some ghee.Place 1 portion of the dough on the greased pan and pat to make a thin circle (about 6 inches)With your finger make one hole in the centre of the patted dough and 4 more round it.Drizzle few drops of ghee in these holes.Place the pan on low heat.
Cover and cook till the underside turns brown.Flip the Thalipeeth and cook for a minute or till done, on low heat.Repeat this procedure with the rest of the dough portions, patting the thalipeeth directly on the skillet.Serve Rava Kakdi Thalipeeth Recipe (Maharashtrian Style Semolina-Cucumber Flatbread) with your favourite Red Chilli Thecha (Maharashtrian style Red chilli chutney Recipe) or Green Coriander and Coconut Chutney Recipe and dahi (yogurt) for a comforting breakfast or a mini meal.
Count of ingredients are 7 |
###Human:
generate a recipe for Kachi Tikya Recipe - Chicken In Tomato Gravy With Potatoes
###Assistant:
To begin making the Kachi Tikya recipe, marinate the chicken kheema with ginger garlic paste, onions, red chilli powder, salt, cumin powder, green chillies and coriander leaves.
Mix it well and set it aside for 1-2 hours.
After 2 hours, take small portion of it and make small tikiyas out of the marinated chicken.
Now heat some oil in a shallow frying pan and fry the tikkis from both the sides.
Once it is cooked, keep it aside.
Heat the required oil in a heavy bottomed pan.
Add cumin seeds and when it crackles add slit green chillies and potatoes to it.
Let it cook for 2 minutes, then add the tomatoes, cumin powder, black pepper powder, garam masala powder and a little water.After a minute, add the tikyas and cook till all the water evaporates and oil leaves from side.
Mix well and let it cook on simmer for another 10 minutes.
Serve hot.Serve Kachi Tikya as a side dish along with Hariyali Mutton Curry and Whole Wheat Lachha Paratha for a weekend meal.
Count of ingredients are 15 |
###Human:
generate a recipe for Nei Appam / Unniyappam Recipe - Coconut Banana Fritters
###Assistant:
To begin making the Nei Appam / Unniyappam recipe, wash and soak the rice in water for 2 hours.
Strain the water completely.
Using a blender, grind the rice with very little water to a thick batter.
Melt the jaggery with about 1/4 cup of water.
Stir in the jaggery syrup, mashed bananas, coconut, salt, eno and cardamom powder to the rice batter.
Make sure all the ingredients are well combined into the batter.The Nei Appam / Unniyappam batter should be of thick pouring consistency.Now, heat a paniyaram pan (a pan with cup shaped depressions).
Add a teaspoon of oil or ghee to each depression.
Now drop in a large spoonful of Nei Appam / Unniyappam batter into each depression.Allow it to cook for a few minutes until you notice that the top is getting steamed.
You can optionally cover the pan to cook the top of the Nei Appam / Unniyappam faster.Turn over after a few minutes to cook on the other side.
Cook the Nei Appam / Unniyappam on medium heat, as you want the batter to get cooked evenly from the inside as well.Once the Nei Appam / Unniyappam is browned well and crisp on both sides, remove from the pan and serve hot.
Serve the Kerala Style Nei Appam / Unniyappam Recipe as a Tea time snack or even as a school snack box for kids.
Count of ingredients are 8 |
###Human:
generate a recipe for Maharashtrian Batatyacha Kees Recipe (Pan Fried Spiced Potatoes with Peanuts)
###Assistant:
To begin making the Maharashtrian Batatyacha Kees Recipe, shred the potatoes using the coarse side of the grater with a wide tooth.Heat ghee in a heavy bottomed pan or a wok over medium heat.
Add the cumin seeds and green chilies and allow it to sizzle.
Add the shredded potatoes, sprinkle some salt and stir.Cover the pan and cook the potatoes over medium heat, stirring occasionally so that the potatoes do not stick at the bottom of the pan.
Once the potatoes are cooked through, add the crushed peanuts and stir well for a few minutes and turn off the heat.
Stir in the lemon juice and chopped coriander leaves or grated coconut and transfer to a serving platter and serve.Serve the Batatyacha Kees Recipe as a tea time snack or during fasts or even as a side dish for lunch or dinner along with Gujarati Kadhi, Phulka and Rice.
Count of ingredients are 9 |
###Human:
generate a recipe for Kathiri Urulai Masala Kuzhambu Recipe - Brinjal And Potato Masala Gravy
###Assistant:
To begin making Kathiri Urulai Masala Kuzhambu, soak tamarind in 1 cup of hot water and extract its pulp.
Keep aside.Heat a tablespoon of oil in a heavy bottomed pan.
Once the oil is hot, add mustard seeds.
When mustard seeds crackle, add cinnamon stick and curry leaves.
Sauté it for a minute.After a minute, add chopped onion and sauté it till onion turns soft and translucent.Add in the sliced brinjal and potato, mix, cover the pan with a lid until the potatoes and brinjals are half cooked.
This will take about 3 to 4 minutes.Now, add finely chopped tomato and cook till the tomatoes turns mushy.
Finally, add in tamarind pulp, turmeric powder, red chilli powder and salt.
Let it cook for 3 to 4 minutes.Meanwhile, take grated coconut, khus khus, fennel seeds, cashews and red chillies in a mixer jar.
Grind it to a smooth paste.Add this paste to the gravy.
Boil it for 2-3 minutes.
Turn off the heat and Kathiri Urulai Masala Kuzhambu Recipe is ready to be served.
Serve Kathiri Urulai Masala Kuzhambu along with any South Indian Breakfast Item like Idli, Dosa, Kerala Parotta or even serve for dinner along with Rotis or Steamed Rice and Beetroot Raita.
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Count of ingredients are 18 |
###Human:
generate a recipe for Kashmiri Style Yakhni Pulao With Chicken Recipe
###Assistant:
To begin making the Kashmiri Style Yakhni Pulao With Chicken Recipe, we will first make the Yakhni or the stock/broth using 'Bouquet Garni' or a Spice PotliTo make the 'bouquet garni' or a Spice Potli, take a clean muslin cloth and place the onion, garlic pods, whole ginger, black cardamom pods, black peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg, and mace on it and collect the ends of the cloth to tie a potli.
In a saucepan, add water on medium heat, and add the chicken, salt and the bouquet garni and boil it for around 15 minutes.Remove the bouquet garni and keep the stock with chicken pieces aside.
The 'yakhni' is ready.In a wide pan, heat oil on medium heat, and fry the sliced onions.
Take 1/4 of the onions and keep aside.In the remaining onions, add cumin seeds, ginger garlic paste, tomatoes, salt, red chilly powder, coriander powder and stir fry for about 3 minutes.After 3 minutes, add yogurt, garam masala and green cardamom.
Cook on medium-high heat till the tomatoes get tender.Add fennel seeds and chicken pieces to the masala and let it simmer for another 3 to 4 minutes.Add this masala and soaked & drained rice to the prepared yakhni ( stock ) in the saucepan, turn on the heat and cook the rice in it uncovered for about 5 minutes or till the water dries up.Sprinkle fried onion on the rice, add a tablespoon of ghee and seal the pot with foil or atta dough so that the flavors don't escape from the Yakhni Pulao.Cook the Yakhni Pulao on low heat for 15 minutes or till rice is done.
After 15 minutes, switch off the stove and it is ready to be served.Serve Yakhni Pulao With Chicken with Burani Raita or Tadka Raita Recipe (Spiced Curd With Onions) over a Family lunch on a Sunday afternoon.
You can also serve a Satvik Sprouts Carrot Salad with this meal.
Count of ingredients are 24 |
###Human:
generate a recipe for Mexican Black Bean Corn Soup Recipe
###Assistant:
To begin with the Mexican Black Bean Corn Soup Recipe first, Blend 1 cup of beans in a mixer jar to a paste.
and prepare all the ingredients required.Heat oil in a large saucepan, add garlic and sweat the onions with a pinch of salt to this add the carrots and 1 cup of vegetable stock and cook for 3-4 minutes.Now add the beans, sweet corn and zucchini and bring it to a boil.Add the pureed beans, tomato puree, cumin powder, chilli powder, jalapenos,remaining vegetable stock, reserved liquid from the can, lime juice and cook for 2-3 minutes until it returns to a boil.Season with salt and pepper, garnish with coriander leaves over the top.
Mexican Black Bean Corn Soup Recipe along with Mexican Vegetable Nachos Recipe and Mexican Vegetarian Bean & Cheese Enchiladas Recipe to make a lip smacking mexican meal for your family.
Count of ingredients are 19 |
###Human:
generate a recipe for Malvani Fish Curry Recipe - Delicious And Spicy Fish Curry
###Assistant:
To begin making the Malvani Fish Curry Recipe, we will first wash the king fish well with water, drain the water completely.
Add in red chilli powder, turmeric, cumin powder, coriander powder, salt to taste and lemon juice.
Give it a mix and marinate the fish for at least 30 minutes.To make the Malvani MasalaHeat a saucepan, dry roast the coriander seeds, cumin seeds, fennel, cloves, cinnamon, cloves, bay leaf, star anise and black peppercorns for at least 5 minutes, until it is well roasted.Once done, grind all the roasted ingredients, along with dry red chillies, nutmeg to a smooth Malvani masala powder.To make the Fish CurryHeat a kadai, drizzle mustard oil, allow the mustard seeds to splutter for few seconds.
Add in curry leaves.Leave it to crackle, and then add in chopped ginger, garlic and onions and saute until the onions soften have turned to golden brown.Add chopped tomatoes, sprinkle salt and turmeric and saute till the tomatoes turn slightly mushy.Sprinkle the freshly prepared Malvani masala as well and saute for a minute.
Add in 1/2 cup of tamarind water and allow it to cook in the masala and with the tomatoes for 2 to 3 minutes.Simmer the flame, add coconut milk and bring it to a boil.
Slowly add in the marinated fish pieces into the boiling curry, you can also add in any extra marinated masala that is left in the bowl as well.Add a little water and adjust the consistency and add in salt o taste in the Malvani Fish Curry.Give the Malvani Fish Curry a light stir.
Cover the bowl of a lid and simmer the Malvani fish curry for at least 10 minutes until the fish is completely cooked through.Once the Malvani Fish Curry is done, turn off the heat.
Check the salt and spices and adjust accordingly.
Transfer the Malvani Fish Curry to a serving bowl and serve hot.Serve the Malvani Fish Curry Recipe along with some Steamed rice, Fish Fry, Pickled onions by the side to make a delicious lunch or dinner.
It also makes a perfect weekend lunch or weekend dinner idea.
Count of ingredients are 26 |
###Human:
generate a recipe for Dibba Rotti/Minapa Rotti Recipe (Pan Idli Recipe)
###Assistant:
To begin making the Dibba Rotti/Minapa Rotti Recipe soak the urad dal in water for at least 4 hours.Grind the urad dal with water in a grinder to a thick batter.
Mix this with the rest of the ingredients and adjust the consistency to a thick dosa batter.Heat a flat bottomed pan, add 4 tablespoon oil and once it becomes very hot.
Carefully pour all the batter on to the pan.
Cover and cook for 15 minutes.Flip it gently onto other side and cook for another 5 minutes and serve.Serve the Dibba Rotti/Minapa Rotti Recipe along with South Indian Coconut Chutney or Nuggekai Kharbyaali Recipe to enjoy your morning breakfast.
Count of ingredients are 5 |
###Human:
generate a recipe for Kasuri Malai Murgh Recipe
###Assistant:
To begin making the Kasuri Malai Murgh recipe, wash chicken nicely and fry in oil/ghee till they turn golden in colour.
Keep them aside.In the same wok/kadhai, add more oil if needed and add all the whole spices and let them crackle.Now add finely chopped or ground onion and saute till raw smell goes off.Now add finely chopped garlic and ginger and saute till golden.Add the fried chicken in the onion mix and fry in high flames for 2 to 3 minutes.Now add fresh curd and kasuri methi and mix everything well.Fry the chicken in low to medium flame till curd leaves water.
Cover the lid and allow the chicken to cook for 8 to 10 mins.
Meanwhile adjust oil if needed.As soon as the curd reduces and oil starts leaving from the sides, add coriander powder, red chilli powder and chopped green chilies.Mix and fry for 5 to 6 minutes on medium flame.Now add fresh cream and cashew-melon seeds paste and mix such that everything incorporates well.Fry for some time and add salt and water as per required consistency.
Close the lid and cook.Once the chicken is done, add freshly ground black pepper and some more crushed kasuri methi and turn off the gas.Serve Kasuri Malai Murgh with Roomali Rotis or Hot phulkas for a perfect dinner.
Count of ingredients are 22 |
###Human:
generate a recipe for Crispy Bakwan Sayur Recipe (No Onion No Garlic Vegetable Fritter)
###Assistant:
To prepare Crispy Bakwan Sayur Recipe (No Onion No Garlic Vegetable Fritter), in a mixing bowl, combine all purpose flour, rice flour, turmeric powder, red chilli powder, salt, sugar, and ground pepper.Add water and mix well, make sure there are no lumps.Add shredded cabbage and shredded carrot in the batter and mix well.Pour enough oil in a pot for deep frying.
Once a bit of batter dropped into the oil bubbles immediately, the oil is ready.Use a small ladle and drop a ladleful of vegetables mixture into the hot oil.Deep fry until the fritter is crispy and turns golden brown on both sides, remove and drain on a wire rack/paper towel.Repeat until all batter is used up.Serve Crispy Bakwan Sayur Recipe (No Onion No Garlic Vegetable Fritter) immediately with some Thai red chilies, or a combination of roasted tomato sauce and chili sauce during evening.
Count of ingredients are 11 |
###Human:
generate a recipe for Spicy Sichuan Cauliflower Recipe
###Assistant:
To prepare Spicy Sichuan Cauliflower Recipe, cook cauliflower with a little salt in one-fourth cup of water.
It should be blanched so that it is cooked but remains firm.
Drain and reserve the blanched water.Heat oil in a pan.
Add onions, spring onions(keep little spring onion greens aside for garnishing), garlic, ginger, green chillies and a little salt.
Sauté for a minute.Add cauliflower and mix gently on low flame.Mix cornflour in about two tablespoons of water (use the water which was used for cooking cauliflower if there is any left) and add to the pan.Now add Sichuan red chilli sauce, soy sauce, and vinegar.
Mix well.Check the consistency of the gravy and adjust with water if desired.
Switch off the gas stove.
Transfer the dish to a serving bowl and garnish with chopped spring onion greens and roasted sesame seeds.Spicy Sichuan Cauliflower Recipe is to be served hot with Chinese Fried rice or noodles.
Count of ingredients are 12 |
###Human:
generate a recipe for Baklava Recipe - Turkish Traditional Sweet
###Assistant:
To begin making the Baklava Recipe (Turkish Traditional Sweet), we first have to make sure we have all the ingredients ready.Baklava Recipe procedure is split into 4 parts.Method to prepare the fillingCoarsely chop the walnuts and pistachios in a food processor (it will be a coarse powder).
Set aside 4 tablespoons of chopped nuts for decoration.Put the remainder in a bowl and combine it with 1/3 cup of sugar, cinnamon and cloves and mix well.Method to assemble and bake the baklavaHeat the oven to 170 C.
Lay a dish towel on a work surface and sprinkle it lightly with water.
Thaw the phyllo dough package according the manufacturer’s instructions.Unroll the sheets on the towel and then cover it with a second damp dish towel.
When unrolling them I encountered several cracks and cuts in the sheets.Do not panic.
They are easily repairable and do not make any difference in the dessert.Melt the butter in a small saucepan.
Brush a baking pan with melted butter.
Take a sheet of phyllo dough and carefully spread it in the pan, folding the sheet in such a way that it fits the pan.Brush the layered sheet with butter and gently press it into the sides and corners of the pan.Lay another sheet on top and brush with butter.
Do the same with the third of the sheets.
Once 1/3rd of the sheets have been used, scatter half the nut filling over the layers.Layer another third of the sheets in the pan, buttering each one and pressing into the corners and sides.
Then sprinkle the remaining half of the nut mixture evenly.Layer the last third of the sheets, buttering them and pressing them the same way as we did with the previous layers.
Brush the top most layer thoroughly with butter and pour any remainder of butter on the top (I ignored the last step.
I did not pour the remaining butter.
I just liberally brushed the top layer and left it at that).So essentially, after every 3 sheets there is a nut layer for the baklava recipe.With a small knife, cut diagonal lines around 1/2-inch deep to mark out the shape.
Do not press down too much when cutting.Place the tray in the oven and bake for around 1 hr 15 minutes (It took me exactly 1 hr) until golden brown in color.Method to make the honey syrupCombine the sugar and water in a saucepan and heat until dissolved, stirring occasionally.
Pour in the honey and stir to combine.Boil without stirring until the syrup reaches a soft ball consistency (239F on a candy thermometer).
This process takes about 30 minutes.To test the consistency without the thermometer, take the pan off the heat and dip a teaspoon in the syrup.
Let it cool down for few seconds and then drop it in a small cup with water.Once dropped into the water, it should form a mushy ball.Remove the syrup from the heat and let it cool down to lukewarm temperature.
Now add the juice from a lemon and the orange flower water or the vanilla extract.Method to finish the baklava recipeRemove the pan from the oven and immediately pour the cooled syrup evenly over the hot baklava.Pouring the syrup over the hot pastries enables better absorption.With the chef’s knife cut along the marked lines almost to the bottom of the pan.
Let the pastries cool.Cut through the marked lines completely and carefully lift the pastries with a spatula and arrange them on a plate.Sprinkle the top with the reserved nuts and serve the Baklava for your parties and special occasions.
Count of ingredients are 10 |
###Human:
generate a recipe for Vegetable Tagine Recipe
###Assistant:
To begin making the Vegetable Tagine recipe, we will first get started with the chermoula paste.To make the chermoula paste add all the ingredients mentions in the list into a blender and blend into smooth paste.
Keep aside.
Heat oven to 150 degree centigrade.
Grease a baking casserole with olive oil.
Chop all vegetables roughly into chunks.
Pour the remaining olive oil over the vegetables along with salt and mix well.
Transfer the vegetables onto the casserole and place it in the over for about 7 to 10 minutes or until the vegetables or browned.
Add the chermoula paste mix well.
Add prunes and water, mix and place it back into the oven.
Cook for about 45 to 55 minutes until all vegetables and spics comes together.
Once done and the desired consistency is reached, remove from oven.
Sprinkle mint leaves and serve it with couscous.Serve Vegetable Tagine on its own for a weekend dinner with a glass of chilled wine.
Count of ingredients are 18 |
###Human:
generate a recipe for Spicy Kiwi Salsa Recipe with Feta Cheese
###Assistant:
To begin making the Spicy Kiwi Salsa Recipe with Feta Cheese, combine the kiwis along with onions, parsley leaves, tabasco, honey, lemon juice and salt to taste in a large mixing bowl.Check the salt and spice levels and adjust to suit your taste.Refrigerate this filling until you are ready to serve.
When you are ready to serve this, transfer the salsa to a serving bowl and sprinkle the feta cheese on the top and serve it along with chips for parties.You can even place them over crackers and serve them as canapes.Serve the Spicy Kiwi Salsa with Feta Cheese as a an appetizer for parties along with Homemade Nachos Recipe, Shredded Chicken Tostadas Recipe, Roasted Tofu Taco Tossed With Tandoori Mayo Recipe.
Count of ingredients are 7 |
###Human:
generate a recipe for Mexican Brown Rice and Quinoa Casserole Recipe
###Assistant:
To begin making the the Mexican Brown Rice and Quinoa Casserole, first clean, wash and soak the brown rice in water for about 15 to 20 minutes.
Once soaked drain the soaked rice in a colander and keep the rice aside.Next heat olive oil in a large skillet over medium high heat.
Add chopped garlic and green chilies and saute for a few seconds.
Add the chopped bell peppers, sprinkle some salt and stir fry on medium heat until the peppers have slightly softened.Once cooked, add in the chopped tomatoes and the cooked beans and cook until the tomatoes soften.Add the drained rice along with quinoa, chili powder and cumin powder to the onion tomato mixture.
Stir to combine and saute for few minutes.
Add the hot vegetable stock, stir and season with salt and black pepper to taste.
Bring the brown rice and quinoa mixture to a brisk boil once over medium high heat.Once it comes to a brisk boil, cover with the lid, reduce heat and cook until rice is cooked through and all the water is absorbed.Turn off the heat at this stage and allow the rice to rest for about 5 minutes.
After 5 minutes, open the lid and fluff the rice and quinoa with the a fork.
Stir in the avocados, lemon juice and chopped coriander.
Check the spice levels and adjust to suit your taste.
Take care to stir gently so the rice and the vegetables don't get mashed up.
Transfer the casserole to a serving dish and serve warm.Serve Mexican Brown Rice and Quinoa Casserole along with chilled a Yogurt Dip or Mexican Chilli for a wholesome weeknight dinner.
Count of ingredients are 14 |
###Human:
generate a recipe for Eggless Christmas Tree Chocolate Cookies Recipe
###Assistant:
To prepare Eggless Christmas Tree Chocolate Cookies Recipe, get prep with all the ingredients required and sift all purpose flour and cocoa powder in a bowl.
Keep aside.Take butter (at room temperature) and sugar in a large bowl.
Whisk until light and fluffy using hand/electric whisk.Next, add baking powder, oil, water and vanilla essence.
Whisk again until everything incorporates well.Now, add dry ingredients to the fluffy mixture and mix well to get a sticky dough.Wrap the dough with a cling film and freeze for 10-15 minutes.
After 10-15 minutes, take out the dough from the refrigerator.
Divide the dough into about 1 tablespoon size balls (makes 60 such balls).Flatten 10 such balls to get the smallest of the cookies.
You can either just flatten with fingers or shape it the way you like, in the cookie cutter.Combine 2 such balls and flatten to get the 10 medium sized layer of the Christmas tree cookie recipe.Combine 3 such balls and flatten to get the base of the Christmas tree cookie recipe (10 in number again).Remember, there should be an equal number of each sized balls and they all should be similarly shaped.
The measurements given here result into 10 big balls, 10 medium balls and 10 small balls.Transfer the big flattened balls to a baking sheet leaving 1 inch space between each cookie as these tend to expand.
Bake in a preheated oven at 180 deg C.
for 15 minutes.
Transfer the medium flattened balls to another baking sheet leaving 1 inch space between and bake for 15 minutes.Transfer the small flattened balls to another baking sheet leaving 1 inch space between and bake for 11-12 minutes.
Remove from oven, place all the cookies on a wire rack to cool down completely.Meanwhile, start to make the frosting.
Take butter (at room temperature) in a bowl and whisk until pale and yellow using hand / electric blender.Add caster sugar (1 cup), whisk until light and fluffy.
Next, add water and vanilla essence.
Whisk for 2-3 minutes.
Now, add the rest of caster sugar and whisk again until everything incorporates well.
The frosting is ready now.To assemble the Christmas tree, take a large serving plate.
Place all the big cookies on the plate leaving 1/2 inch space in between.Take a piping bag fitted with a medium star nozzle.
Fill it with frosting.Pipe a swirl of frosting on top of the big cookies.
Then place the medium cookies over the frosting of big cookies and pipe a swirl of frosting on top of the medium cookies.Then place the small cookies over the frosting of medium cookies and pipe a swirl of frosting on top of the small cookies.
Decorate each layer of frosting with Christmas tree sprinkles.
Keep the Eggless Christmas Tree Chocolate Cookies Recipe in refrigerator until its time to serve.
Count of ingredients are 9 |
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