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###Human:
generate a recipe for Swedish Saffron Buns Recipe
###Assistant:
To begin making the Swedish Saffron Buns Recipe, first warm 3/4 th cup milk and butter in a saucepan.Mix till the butter melts.
Once done add a tablespoon of sugar and saffron to the milk and butter.
Stir to dissolve the sugar and take it off the heat.
Cool till it becomes lukewarm.Once the temperature of the milk is lukewarm add yeast to this mixture and leave it aside for 5 minutes.
Into the bowl of a stand mixer add flour, salt and remaining sugar and whisk.
Gradually add the liquid mixture to the flour and knead.
Add the remaining milk to form a soft dough.
You can a little more milk if required to get a soft supple dough.Knead for about 10 minutes or till the dough is smooth.Gather the mixed dough together and form a ball and place it in a greased container,covered with a wet kitchen towel.Keep it in a warm place till it doubles in size for about 1.5 - 2 hours.Knock back the dough and divide into 11-12 portions.Line or grease two baking trays.
Roll each portion into 7-8 inch long rope.Shape it into a ‘S’ and place on the baking trays, leaving some space between each bun.
Press to seal the ends.
Place a raisin at the centre of each curled end and press lightly.Cover loosely with a wet kitchen towel and keep it for another 30 minutes or till the rolls double in size.Meanwhile preheat the oven to 180 degree celcius.Whisk the egg white with a little water for brushing the Swedish Saffron Buns.Once the dough has doubled, lightly brush the rolls with the egg white.Bake for about 15-20 minutes or till golden.
Once done remove the Swedish Saffron Buns from the oven and cool on a wire rack for five minutes.
Serve Swedish Saffron Buns warm.
Serve Swedish Saffron Buns with Apple Tea Latte Recipe or Maple Roasted Cinnamon Spiced Latte Recipe to warm you up on a cold evening.
Count of ingredients are 10 |
###Human:
generate a recipe for Saragva Nu Shaak Recipe-Drumstick Masala Sabzi
###Assistant:
To make the Saragva Nu Shaak Recipe, we will first cook the drumsticks in a pressure cooker or a steamer.Heat the oil in a pressure cooker over medium heat; add the kalonji seeds, ginger curry leaves, bay leaves and cinnamon stick.Sauté for a few seconds and add the chopped tomatoes, turmeric powder, coriander powder, cumin powder, red chili powder, salt , jaggery and saute the tomatoes until they soften just a bit.Add the drumstick and 1/4 cup of water and cover the pressure cooker.Pressure cook the Saragva Nu Shaak for about 3 to 4 whistles and turn off the heat.
Allow the pressure to release naturally.Once the pressure has released, open the cooker, give the Saragva Nu Shaak a stir.
Check the salt and spices and adjust to suit your taste.
Stir in the chopped coriander leaves and transfer the Saragva nu Shaak to a serving bowl and serve hot.Serve the Saragva Nu Shaak along with Gujarati Dal or Gujarati Kadhi along with a hot Phulkas for lunch or dinner.
Count of ingredients are 15 |
###Human:
generate a recipe for Bihari Aloo Bhujiya Recipe
###Assistant:
To begin making the Bihari Aloo Bhujiya Recipe, wash potatoes with water.Cut them into lengthy pieces similar to the one for finger chips.
If you don’t prefer to use the skin, peel it and then chop them into piecesIn a non-stick wok, add oil.
Once the oil is hot, add cumin seeds and allow it to splutter.Now, add green chilies and saute it.
Stir in the chopped potatoes and turmeric powder.
Season it with salt.Reduce the flame.
Cook until the potatoes are cooked completely.
Towards the end, when the potatoes have almost cooked, open the lid and allow it to become crispy.At this stage you can optionally add more mustard oil and then sprinkle some more salt.
Ensure you keep stirring occasionally so it gets cooked from all the sides.Once done, turn off the heat and transfer to as serving bowl.Serve the Bihari Aloo Bhujiya along with Pudina Paratha, Punjabi Methi Kadhi Recipe for a wholesome weeknight dinner.
Count of ingredients are 6 |
###Human:
generate a recipe for Stuffed Mushroom Recipe With Italian Sausage
###Assistant:
To prepare Stuffed Mushroom Recipe With Italian Sausage, clean the mushrooms well.
Wipe off any dirt on the mushrooms.
Remove the stem and carefully scoop out the inside part.
Keep aside.Mince the Italian sausages.In a bowl mix cream cheese, oregano, paprika powder, salt, pepper powder and mix well.
Add the minced sausages and chopped parsley.
Mix.Rub little oil all over the mushrooms.
Sprinkle some salt and pepper all over the mushrooms.Place a teaspoon full the sausage cream cheese mix into the mushroom cavity.Fill as much as possible into the mushrooms.Now add a little-grated cheese over the mushrooms.Pre heat oven to 150-degree celsius.
Arrange the stuffed mushrooms over a baking tray.Bake it for 12 - 18 minutes or until the chicken in cooked and starts to brown and cheese is melted fully.Once cooked remove from oven and serve Stuffed Mushroom Recipe With Italian Sausage immediately as a starter/entree or evening snack.
Count of ingredients are 11 |
###Human:
generate a recipe for Kohlrabi Recipe (Knol Khol Poriyal)
###Assistant:
To begin making the Kohlrabi recipe, take kohlrabi and peel the outer fibrous part and cut into small squares.Heat oil in a heavy bottomed pan.
When heated, add cumin seeds and mustard seeds.
When they splutter, add a teaspoon of black urad dal.Saute until the dal tuurns brown.
Now add in curry leaves, dry red chillies and turmeric powder.
After 1 minute, add sliced onions and fry till the onion becomes soft.Add tomato slices and cook till they become little soft.
Add fresh peas followed by kohlrabi slices and mix everything.Now close the lid and cook for some more time mixing at regular intervalsAdd spices - coriander powder, red chilli powder and salt as per taste.Add dry dessicated coconut, mix everything and cook for few minutes by closing lid.Cook till kohlrabi slices become soft.
Turn off the heat and garnish with coriander leaves.
Serve Kohlrabi along with Dal Tadka and Steamed Rice for a weekday meal with your family.
Count of ingredients are 14 |
###Human:
generate a recipe for Heart Shaped Tea Sandwiches Recipe
###Assistant:
To begin making the Heart Shaped Tea Sandwiches recipe, firstly we will make the beet mayo filling.Finely chop the vegetables includig beetroot, bell pepper, cabbage, spring onion greens or use a food processor (makes it easier and quick).
Transfer the chopped vegetables to a bowl.Stir in 2 to 3 tablespoons mayonnaise, black pepper powder and red chilli flakes (depending upon how spicy you want your sandwich) and mix well.Do a taste test and adjust the spices and salt accordingly.
We had two sizes of heart-shaped cutters, so we used the bigger one for the beet-mayo sandwich and the smaller one for Nutella and jam-filled sandwiches.
Take one slice of bread and place the cutters over them to get 2 heart shaped bread slices.Continue with the other slices to make more heart-shaped slices; (the leftover bread can be used to make breadcrumbs).Butter all the 12 larger heart-shaped bread slices for beet-mayo sandwiches on one side.Gently place a small teaspoon of filling over half of the larger slices (about 6) and spread it evenly with a palette knife.Place the other 6 slices (with just butter) with the butter side down on top of this and press lightly.
Dainty beet-mayo tea sandwiches are ready.Now to make the Nutella and Jam sandwiches.
Over 3 of the smaller slices apply and spread Nutella gently.
Place the other half over the top and press gently.
Nutella sandwiches are ready.Similarly, make the Jam sandwiches.
Serve these delightful, dainty and pretty Heart Shaped Tea Sandwiches as a snack along with Masala Tea or Espresso Coffee.
Count of ingredients are 11 |
###Human:
generate a recipe for Watermelon, Chena, Cucumber With Soy Dressing Recipe
###Assistant:
To begin making the Watermelon, Chena Cucumber With Soy Dressing Recipe, prep all the ingredients and keep it ready.Mix in all the ingredients for the dressing in a bowl and add the water melon and cucumber.
Mix well.Serve it on a plate and place some crumbled chena over it and sprinkle with mint leaves and pistachios.Serve the Watermelon, Chena Cucumber With Soy Dressing Recipe along with quiche or tossed Mexican rice.
Count of ingredients are 8 |
###Human:
generate a recipe for Mixed Millet Khichdi Recipe
###Assistant:
To begin making the Mixed Millet Khichdi, first measure out one cup of mixed millets, wash it thoroughly and leave it in a colander or fine-meshed sieve to drain.In a pressure cooker, the warm the ghee in a pressure cooker on medium heat.
To it, add the asafoetida and cumin seeds and allow it to crackle for a few seconds.Once the cumin seeds crackle, add in the chopped onions and saute until they have softened and turned translucent.Once the onions have softened, add in the chopped tomatoes and cook them until soft.
At this stage, add the salt, chilli powder, turmeric powder, kasuri methi and crushed vadi.
Continue to saute for another 2-3 minutes till the masalas get well combined.Finally, add in the washed and drained millets to the cooker, saute for a minute.
Add 5 cups of water, cover the pressure cooker and cook until you hear 2 to 3 whistles.
After 2 to 3 whistles, turn the heat to low and simmer for about 3 to 4 minutes and turn off the heat.
Allow the pressure to release naturally.
Once the pressure releases, open the cooker and give the Mixed Millet Khichdi a good stir.
Check the salt and adjust to suit your taste.Serve the Mixed Millet Khichdi along with kadhi, mango rasam or even plain dahi and pickle for a comforting monsoon weeknight dinner.
Count of ingredients are 11 |
###Human:
generate a recipe for Golpapdi Recipe | Gur Papdi | Sukhdi recipe | Gujarati Gol Papdi
###Assistant:
To begin making the Golpapdi Recipe (Gol Papdi/ Sukhdi), melt the ghee in a frying pan and add the wheat flour and cardamom powder and ginger stirring constantly till it turns golden brown and releases the roasted aroma.
This process takes about 10 minutes on medium heat.
Ensure the heat is not on high as it will burn the wheat flour too quickly.Once the wheat flour has turned a good brown color, turn off the heat and quickly add the jaggery and stir well, so the jaggery melts quickly in the heat into the wheat flour.Note: The addition of jaggery to the wheat flour mixture is a tricky procedure.
The whole mixture can get brittle and gooey.
So use caution, and turn off heat just before adding jaggery.As soon as the jaggery melts, and the mixture is still warm, pour the mixture into a greased baking sheet and spread it evenly with a 3/4th inch thickness.Sprinkle the sliced almonds and coconut and cut into diamond/square shapes while it is still warm.
Set the Golpapdi / Gur Papdi / Sukhdi aside and allow it to sit untouched, you can also refrigerate it for it to set faster.
After about an hour, once the it has cooled, you will find that the crisp Golpapdi is ready.Store the Golpapdi / Gur Papdi / Sukhdi in airtight containers for about 2 weeks in the refrigerator for maximum freshness.Serve the Golpapdi Recipe / Gur Papdi / Sukhdi as a delicious Tea Time Snack or After School Snacks.
Count of ingredients are 7 |
###Human:
generate a recipe for Chironji dal recipe
###Assistant:
To begin making the Chironji Ki Dal, soak the chironji seeds in water for at least 1 hour and drain the water.Rub the seeds against your palm to remove the outer layer and discard them.Grind the cleaned seeds in mixer to a coarse paste and keep it aside.Heat a flat skillet with oil, add cumin seeds, cardamom, pepper corns and allow it to splutter for few seconds.Add ginger and cook till it softens.
Add chopped ladies finger, green chilli, sprinkle little salt and turmeric and cook till the ladies finger is done.
This will take about easily 10 minutes.Add spice powders and curd and keep sautéing until the water from the curd is all drained out.At the end add the ground chironji seed and mix well.
Check for salt and add little water to adjust the consistency.Serve the Chironji Ki Dal Recipe along with Bhatura Recipe (Fried Puffed Yogurt Bread) and some Pickled Onions Recipe to make you breakfast complete.
Count of ingredients are 12 |
###Human:
generate a recipe for Apple Upside Down Cake Recipe
###Assistant:
To begin making Apple Upside Down Cake Recipe, prep by peeling the skin of apples.
Remove the core of the apples and cut the apples to long thin slices.
Squeeze pinch of lime juice on sliced apples and keep aside till called for.Grease the cake pan with butter and flour.
Also preheat the oven to 180 degree celsius.To prepare the sauce, in a saucepan, add butter on low heat.
When the butter melts, add sugar.
The sugar melts gradually and the colour changes to brownish.
Thats when you take out the caramel sauce and pour it in the prepared cake pan.Arranges sliced apples on it.
You can use more apple slices if you prefer.
Sprinkle a little sugar, about 1-2 tablespoons on the apples.Brush generously with melted butter.
Now place the pan in oven at 180 degrees for about 7 minutes until we prepare cake batter.Cake BatterSieve All purpose flour and baking powder into a mixing bowl and keep aside.Break two eggs carefully and separate egg white and yolk in different bowls.In another bowl whisk together sugar and butter until they are mixed properly.Now beat by adding egg yolk, vanilla extract, and cream cheese.
Now add flour mixture to it and mix well.Whip egg whites separately till fluffy and stiff peaks appear and add to this mixture and fold in till combined.
Finally add almonds, raisins and mix well.Baking the upside down cakeTake out the Pan from oven that has caramelised apples and sprinkle ground cinnamon on it.Pour the batter on apples and bake for about 25-30 minutes or until cake turns light brown in color.
When you insert a toothpick it should come out clear when done.
Now remove the baked cake from oven and set aside for 5 minutes.
and then invert the pan and tap to unmold the cake.Serve Apple Upside Down Cake Recipe along with Banana Coconut Milk Ice Cream or vanilla icecream.
Count of ingredients are 14 |
###Human:
generate a recipe for Green Chutney Rava Dhokla Recipe - Sooji Dhokla
###Assistant:
To begin making the Green Chutney Rava Dhokla Recipe keep the green chutney ready.
To make the green chutney, follow this recipe - Green Chutney Recipe - Coriander Mint Chutney Recipe.
In a mixing bowl, combine the sooji, green chutney, curd, cooking oil and salt to taste.Mix vigorously and allow it to sit for a good 30 minutes.
After the 30 minutes you will see the sooji has fluffed up well.
Add a little water if required to make a thick dhokla batter.Preheat the steamer with water and keep it ready.Grease a dhokla plate generously with oil.
Add eno's fruit salt and give it a good mixPour the Green Chutney Rava Dhokla batter into the grease dhokla plate.Now place the plate in the steamer, cover and steam the Green Chutney Rava Dhokla for 10-12 minutes until firm.
Open the lid, insert a greased knife to check if its done.
If the greased knife comes out clean the dhokla is steamed.
De-mould and transfer to a serving plate.
To make the tadka for the Green Chutney Rava Dhokla RecipeIn a tadka pan, heat oil on medium high flame, add the mustard seeds and allow them to crackle, next add the asafoetida, cumin seeds, sesame seeds, and curry leaves.
Once the curry leaves crackle, turn off the flame.
Pour this tadka over the Green Chutney Rava Dhokla along with coriander leaves and serve.
Serve this Green Chutney Rava Dhokla Recipe as is with a cup of Adrak Chai Recipe - Indian Style Ginger Tea.
You could also serve Green Chutney Rava Dhokla Recipe as breakfast along with Tomato Garlic Chutney Recipe, a side of fresh cut fruits and Cocoa Banana Almond Date Smoothie Recipe.
Count of ingredients are 12 |
###Human:
generate a recipe for Mamidikaya Pesara Pappu Pachadi Recipe - Raw Mango & Dal Chutney
###Assistant:
To begin making the Mamidikaya Pesara Pappu Pachadi Recipe, roast the moong dal and dry red chillies in a griddle pan till it is light brown.Add the roasted dal, green chillies, jaggery cumin seeds into a mixer-jar and grind it into a coarse powder.
Add the cut raw mango and little water, salt and grind them into a coarse mixture.To temper, heat a kadai with oil, add mustard seeds allow it to splutter then and urad dal and let it turn into anice golden brown colour.Add curry leaves, dry red chilies, hing and leave the curry leaves to crackle for 10 seconds.Pour this tempered oil over the Mamidikaya Pesara Pappu Pachadi and serve.Serve the Mamidikaya Pesara Pappu Pachadi along with dosa or Mini Idli Upma Recipe to enjoy your morning breakfast.
Count of ingredients are 10 |
###Human:
generate a recipe for Strawberry Brownie Bars Recipe
###Assistant:
To begin with Strawberry Brownie Bars, grease and line a baking pan of 9"X10" size.
Preheat the oven to 170 C.Add chocolate and butter in a saucepan.
Place the saucepan on a utensil with boiling water.
Stir it till the chocolate and butter melts together and comes together as a silky mixture.
Set it aside.Whisk Eggs in a small bowl and set aside.
Then, whisk together flour, sugar powder, baking powder in a large bowl.Add the melted chocolate-butter mixture to this.
Mix it till the mixture is smooth.Once the mixture is smooth, add the beaten egg and mix till everything comes together.
Pour the mixture into the prepared tin and top it with chopped strawberries.Bake for 45 minutes or till the skewer comes out clean when inserted in the center.Let it cool in the tin for 10 mins and then cut it into bars.Serve Strawberry Brownie Bar with Paneer Pav Bhaji as a dessert after a light weekday dinner.
Count of ingredients are 9 |
###Human:
generate a recipe for Goan Style Sana Recipe (Soft Steamed Rice Cakes)
###Assistant:
To begin making the Goan Style Sana Recipe, soak parboiled matta rice, basmati rice and urad dal in water for at least 4 hours.After 4 hours, grind the rice and urad dal to a smooth paste.
The batter must be smooth and not grainy.You will now mix toddy, yeast, sugar and leave it to ferment for atleast 4 hours which will make the batter to rise well.
Make sure you keep this in a warmer place.Once the batter is risen well.
You can keep your idli steamer on with enough water below to steam.
Take a cylindrical shapped vessel or a katori, apply oil and grease well.
You can use about as many katoris that can fit in your idli steamer.
Traditionally they use a ramkin mould called tondor to do so.Mix the risen batter with salt and keep stirring until the salt is evenly distributed.
Add the batter carefully inside the katoris or moulds just till the brim.Keep these katoris carefully inside the vegetable steamer and steam the sanas for atleast 15 minutes.
When you place your finger on the batter after 15 minutes, if it is not found sticky then it is done.Switch off the heat, take out the moulds or ramekins and keep it aside to cool down.
By using a knife go around the edges and flip the sanas onto a serving plate and do the same for rest.Serve the Goan Style Sana Recipe along with Chicken Curry or a mutton curry to create make a best brunch for your weekend.
Count of ingredients are 7 |
###Human:
generate a recipe for Zucchini Oatmeal Omelette Recipe
###Assistant:
To begin making Zucchini Oatmeal Omelette Recipe, grate the zucchini, transfer to a mixing bowl, and add a little salt and mix.
Let it stand for a few minutes so it releases most of water in zucchini.Squeeze all the water out from the zucchini and keep aside.Now, take a bowl, whisk in the eggs till they are light and fluffy.Add the chopped onion, zucchini, green chilli, oats flour, salt and pepper and mix well to get a fluffy omelette mixture.Now, heat the skillet on medium flame, brush a little oil over the skillet.Take a small laddle full of the egg mixture and pour it over the skillet to form small 3 inch diameter sized disc.Pour a little oil on the sides and let it cook for 2 minutes.Flip over, let the other side cook for another 2 minutes.Once done, remove it in a plate and proceed to prepare the similar mini omelettes from the remaining egg mixture.Serve the Zucchini Oatmeal Omelette Recipe along with a glass of freshly made Chocolate Banana Smoothie Recipe or Apple Almond Date Smoothie Recipe and with a slice of bread toast.
Count of ingredients are 9 |
###Human:
generate a recipe for Pretzel Salad Recipe
###Assistant:
To begin making Pretzel Salad, we will first make the honey mustard vinaigrette.In a small bowl, whisk together all the ingredients listed in the vinaigrette like the mustard sauce, honey, lemon juice, olive oil,pepper powder and salt to taste, until they are well combined and keep aside.Add all the salad ingredients into a large salad bowl.
Pour the dressing over the salad and gently toss the salad with the dressing.Do not add extra salt, since the salted pretzels will balance out the flavours.
Garnish with more pecan nuts on top.Note: Add the vinaigrette just before serving the salad, to avoid the salad from getting soggy.
Serve Pretzel Salad with Penne Pasta with Veggies in Tomato Base for a weekend lunch or dinner.
Count of ingredients are 11 |
###Human:
generate a recipe for Rajgira Ki Kheer Recipe
###Assistant:
To begin making Rajgira Ki Kheer Recipe, first the rajgira has to be popped.
Heat a kadai on low heat with 2-3 tablespoons of rajgira at a time.
The rajgira will start popping almost immediately.
As they keep popping, remove the popped seeds on a plate.
Repeat the procedure till all the rajgira are popped.In a small bowl, add saffron threads to 2 tablespoons warm milk and let it stay for 10 minutes.Once all the ramdana/rajgira are popped, in a heavy bottomed pan, bring the milk to boil.
Once the milk reached to near-boiling, add the popped rajgira and stir occasionally, on medium heat.Cook it further for about 10 minutes or till the rajgira are cooked.
Add the chopped nuts, raisins, cardamom powder, soaked saffron with milk, and simmer for about 5 minutes.Switch off heat, garnish with pista and rose petals, and serve.
You can serve it chilled too.Serve Rajgira Ki Kheer Recipe after a meal of Potato Paneer Curry Without Onion And Garlic, Airfried Yogurt & Cottage Cheese Kebabs and Singhara Atta Cheela.
Count of ingredients are 11 |
###Human:
generate a recipe for Attukal Soup Recipe | Paya Soup
###Assistant:
To prepare Attukal Soup Recipe | Paya Soup, wash the goat leg piece in warm water,drain and set aside.Saute the goat leg pieces and onions in 2 teaspoon gingelly oil and turmeric in a large pressure cooker.Grind the garlic, curry leaves, black pepper and jeera into a fine paste in the mixer jar.
In olden days it would be ground with large pestle rock.Add this ground paste to the sautéed goat leg pieces and add 1 litre of water.Once it starts boiling, add salt accordingly and cook it for about 15 whistles or till softened and cooked.Once the steam is released by itself, let it come to a rolling boil again a couple of times.Serve Soup hot with 1-2 pieces of the goat leg in each serving with coriander leaves pudina garnishing.
Serve Attukal Soup Recipe | Paya Soup as an appetiser or a light meal with pulao.
Count of ingredients are 9 |
###Human:
generate a recipe for Spicy Mixed Vegetable Lollipop Recipe
###Assistant:
To begin making the Spicy Mixed Vegetable Lollipop Recipe add oil into a pre heated pan and add onions.
Saute the onions till they turn translucent and once done add the carrot and cabbage.Saute the vegetables for 2 to three minutes till they get cooked.Once the vegetables are cooked, add all the spice powders like the red chili powder, turmeric powder,coriander powder and the garam masala and mix well to combine.
Season it with salt and pepper.
Cover and cook it for 2 more minutes.
Turn off the heat.Add these sautéed vegetables to the boiled potatoes and give it a nice mash using a potato masher and combine all the ingredients well.Divide the mixture into lemon sized balls.
Heat a paniyaram pan, add oil into each cavity and place these small balls in each cavity and cook the potato lollipops till it is golden brown on one side.
Turn the Spicy Mixed Vegetable balls and cook on the other side as well.Once the Spicy Mixed Vegetable balls are evenly browned and cooked through remove them onto an oil absorbent paper.
Insert a tooth pick into each ball and place on a serving platter and serve.Serve the Spicy Mixed Vegetable Lollipop Recipe as a party appetizers along with Green Chutney and a meal of Spicy Paneer Pulao With Vegetables, Navratan Korma and Burani Raita.
Count of ingredients are 10 |
###Human:
generate a recipe for Sour Arabi Vegetable Recipe - Colocasia in Yoghurt Curry
###Assistant:
To begin making the Khatti Arbi Ki Sabzi Recipe, we will first pressure cook the arbi in a cooker with water and little salt for at least 4 whistles.Once it is done, allow the pressure to release naturally and drain all the water and set aside to cool.
It will be now easy to peel off the skin, cut the arbi into half.In a mixer, add all the ingredients like black pepper powder, cumin seeds, fenugreek seeds and fresh coconut, add little water and grind into a coarse paste.Heat oil in a kadai, add mustard seeds and allow it to splutter for few seconds.
Add in curry leaves and leave it to crackle.Drop in some dry red chillies and saute for few seconds.
Add in cooked arbi, salt, turmeric powder and saute well till the arbi is roasted well.Once the arbi is sautéed, you can now add the ground coconut paste and mix well.Also add the curd, toss around so that the masala is coated well.
Check for salt, and cook Khatti Arbi Ki Sabzi until the moisture from the curry is evaporated and the dish becomes little dry.
Once the Khatti Arbi Ki Sabzi is done you can turn the heat off and serve it in a bowl.
Serve the Khatti Arbi Ki Sabzi Recipe along with Gujarati Methi Thepla and Matar Paneer to make it a complete meal.
Count of ingredients are 12 |
###Human:
generate a recipe for Shandong Style Sweet Potato In Spicy Caramel Sauce Recipe
###Assistant:
We begin making the Shandong Style Sweet Potato In Spicy Caramel Sauce Recipe by soaking the potatoes after it is cut into a bowl containing cold water, this will help in removing all the starch from the potatoes.In the meantime, boil water in a saucepan with a teaspoon of salt , after 5 minutes you can add in the soaked potatoes and let it boil till it is half done.Strain the potatoes, and let it cool on a flat plate.
In a mixing bowl add the potatoes and coat it evenly with corn flour.Heat a flat nonstick skillet, drizzle some oil and drop these coated potatoes and keep tossing them till it is crispy and light brown.
Once it is done, set aside.In an another flat skillet, wipe all the water and add the sugar and keep it on the low heat for few minutes, Let the sugar slowly sweat and with the help of fork combine all the sugar evenly and wait till the sugar reaches a caramel state which is the dark brown state.
Make sure you do not leave the sugar for more time otherwise the caramel will get burnt.
Make sure you do not leave the sugar for more time otherwise the caramel will get burnt.
You can keep switching the pan away from the heat for few seconds in order to get the right color on the caramel.
Once the caramel is done add the crispy potatoes and the chili sauce and give it a toss.
Check for seasoning with salt and sprinkle some sesame seeds.
Serve the Shandong Style Sweet Potato In Spicy Caramel Sauce Recipe as a side dish with Cantonese Pan-fried Noodles.
Count of ingredients are 7 |
###Human:
generate a recipe for Sarson Saag Pulao Recipe-Spinach Mustard Greens Pulao
###Assistant:
To begin making Sarson Saag Pulao Recipe first prep all the leaves.
Take the bathua, palak, methi and sarson leaves.
Discard the stems of the leaves, wash them thoroughly and chop and keep them aside.
Wash and keep coriander and mint leaves separately.Wash the basmati rice and keep it soaked for about 15 to 30 minutes.Next in a pressure cooker add ghee; add all the whole spices including bay leaf, cinnamon, cloves, shahi jeera, cardamom and let them splutter.
Next add the onions, ginger and garlic and saute till the onions turn soft.
Now add all the chopped sarson, bathua, palak and methi leaves except coriander and pudina leaves.
Saute till the they wilt a little.Add the drained basmati rice and salt and mix everything together.
Add water, garam masala and lemon juice, check seasoning and close the lid.Give the Sarson Saag Pulao 3 whistles on high and turn off the heat and let the pressure release naturally.Once the pressure has released completely, open the pressure cooker and gently stir in the coriander and mint leaves into the Sarson Saag Pulao and serve hot.Serve Sarson Saag Pulao with Cauliflower and Vegetable Curry (With Almonds and Spices) and Tomato Onion Cucumber Raita for a lovely weekday lunch.
Count of ingredients are 21 |
###Human:
generate a recipe for Carrot Peanut Chutney Recipe
###Assistant:
To begin making the Carrot Peanut Chutney, first dry roast the peanuts in a pan, on medium heat until the skins turn golden brown.Take the pan off the heat and allow it to cool.
Remove the skin of roasted peanuts.Place the pan back on the heat and warm some oil in it.
Add mustard seeds and curry leaves and allow them to crackle.Add chopped onion, green chilies and garlic to it and saute together.Next, add coconut and stir, followed by chopped carrot and mint leaves.
Cook for 5 minutes on low-medium heat.Remove from the heat and allow it to cool.Put all the ingredients from the pan into the mixer jar and grind together to make a smooth paste, adding little water.Add salt to taste and mix well and serve the Carrot Peanut Chutney with Idli or Dosa.
Count of ingredients are 11 |
###Human:
generate a recipe for Milagu Rasam Recipe - Village Style Pepper Rasam
###Assistant:
To begin with Milagu Rasam, in a mixing bowl, combine garlic pods, peppercorns, cumin seeds, dry red chillies, arhar dal and soak them for about 30 minutesNext drain the water and transfer it into a mixer jar and grind to a smooth paste using some water.
Transfer this spice mix into a bowl.
Set aside.
Extract the juice from tamarind and discard the pulp.
Make the tamarind water using the recipe in the link.Take a saucepan, add the tamarind juice, freshly ground spice mix, chopped tomatoes and the curry leaves and let it cook for 10 minutes.
Simmer the rasam for another 10 minutes.Add the salt and adjust it according to your taste.
When the rasam just froths, switch off the heat.
Now heat ghee in a pan and add the mustard seeds.When they splutter, switch off the heat and add the asafoetida in the ghee.Now put it into the rasam mixture and the milagu rasam is ready to be served.Serve the Milagu Rasam along with steamed rice, a dollop of ghee, Pachai Payaru Poriyal Recipe- Green Moong Sprout Poriyal and Elai Vadam or you can also have serve it as a soup.
Count of ingredients are 12 |
###Human:
generate a recipe for Korean Style Kimchi Udon Stir Fry with Scallions Recipe
###Assistant:
We begin making the Korean Style Kim chi Udon Stir Fry with Scallions Recipe by boiling the noodles in hot boiling water, heated in a sauce pan.Once the noodles is just cooked, strain the water and wash it under cold tap running water and drizzle some oil and keep it aside.
This will stop any further cooking.Heat a Kadai with oil, add onion and saute for few minutes.
Add in the kimchi and sauté for some more time.In a separate bowl mix all the ingredients mentioned in the sauce list.
Combine it together and keep it ready.Then add this sauce mixture slowly into the kadai give it a stir.
Add in the cooked noodles and toss it over.
Check for the seasoning if required.
Serve the Korean Style Kim chi Udon Stir Fry with Scallions Recipe along with Healthy General Tso's Chicken Recipe to enjoy your Sunday Meal.
Count of ingredients are 10 |
###Human:
generate a recipe for Jhinga Gavar Recipe - Shrimps & Cluster Beans Vegetable
###Assistant:
To begin making Jhinga Gawar Recipe -Shrimps & Cluster Beans Sabzi, prep with all the ingredients first and cut the gawar to bite sized.Heat oil in a kadai and add cumin seeds and let it crackle.Once they crackle, add slit green chillies and finely sliced onions.
Saute them till they are translucent.Then add ginger garlic paste and saute for a few seconds.Once the ginger garlic is cooked, add the chopped tomatoes and cook till the tomatoes are mushy.Once done, add the cumin powder, and the gawar.
Saute for half a minute and add about half a cup of water and cover the pan to cook in medium heat.Check after 10 minutes and saute in between if required.
Once the gawar phali is almost cooked, add the shrimps into the sabzi and cook further till done.
Let the water evaporate to make it a dry sabziServe Jhinga Gawar Recipe -Shrimps & Cluster Beans Sabzi along with Lauki Chana Dal and Phulka Recipe or Makki Ki Roti or Steamed Rice and pair a Dangar Pachadi With Grated Carrots Recipe to make the lunch meal plate complete.
Count of ingredients are 11 |
###Human:
generate a recipe for Chili Bajji Recipe - Chili Bajji / Green Chili Fritters
###Assistant:
To begin making the Mirchi Bajji Recipe, coarsely grind the stuffing - ajwain and till along with salt in a mixer grinder and keep aside.Take bajji chilies, slit lengthwise (but take care not to break into half).
Using the tip of the knife remove the seeds along with thick white vein.
Gently stuff the chilies with the coarsely ground stuffing with your fingers and set aside.Heat enough oil in wok/ kadai for deep frying.While the oil is getting heated, in a small mixing bowl, add chickpea flour, salt and baking powder to a bowl and make thick consistency batter by slowly adding water.
Whisk gently to avoid lumps and set this aside.Check whether the oil is hot enough to deep fry, by dropping a small ball of batter in the oil.
If the batter ball sizzles and reaches the top of the oil, then the oil is ready for deep frying.Dip each of the stuffed green chili in the above made batter and make sure that the stuffed green chili is properly covered with batter.
Drop down the batter covered stuffed chili , slowly from the corner of the kadai,Repeat the process and add 2-3 Chilli Bajji at a time, depending on the size of the kadai.
Do not overcrowd the kadai.On medium heat, fry the Mirchi Bajji till they turn nice golden.
Drain the excess oil by placing the fried Mirchi Bajji on a kitchen paper towel.
Repeat to with the remaining stuffed chilies.Serve the Mirchi Bajji hot by garnishing with sliced onions, lemon wedges and fresh coriander leaves as a Tea Time Snack along with hot Adrak Chai Recipe - Indian Style Ginger Tea
Count of ingredients are 10 |
###Human:
generate a recipe for Mushroom 65 Recipe (Indian Style Spicy Mushrooms with Chillies)
###Assistant:
To begin making the Mushroom 65 Recipe, wash the mushrooms, pat dry and quarter them and keep aside.In a mixing bowl, combine the cornflour, all-purpose flour and salt.
Make a thick batter by adding little water.
Add water using a tablespoon little by little to make a thick batter.
Add the quartered mushrooms in the batter and keep aside.Heat oil for deep frying in a Kadai/ Wok on medium high heat.
Add a few mushrooms at a time and deep fry them until browned and crisp.
Drain on paper towels and keep the mushroom aside.In another Kadai/ Wok, heat a tablespoon of oil on medium heat.
Add the ginger, garlic, green chilies and curry leaves and saute for a few minutes.
Add the fried mushrooms, the black pepper powder and tandoori masala powder.
Stir fry until the mushrooms get well coated with the spices.
Check the salt and spices and adjust to suit your taste.
Stir in the chopped coriander leaves and turn off the heat.
Transfer to a serving bowl and serve.Serve the Mushroom 65 (Indian Style Spicy Mushrooms with Chillies) as an appetizer for parties.
Count of ingredients are 12 |
###Human:
generate a recipe for Whole Wheat Zucchini Cake Recipe
###Assistant:
To begin making the Whole Wheat Zucchini Cake recipe, put the oven on preheat at 180°C and grease your cake mould with oil.In a bowl, add flour, baking powder, baking soda, salt, and cinnamon powder.
Sift this dry mixture through a fine sieve and keep it aside.In a separate bowl, add eggs and beat with an electric beater at high speed for a minute.
You can use a hand whisk also.
Add sugar to the beaten eggs and again beat at high till the mixture becomes pale and fluffy.Once it is done, add oil, curd, and vanilla essence to the egg mixture and beat at medium speed till well combined.Next, gradually add the sifted flour mixture and beat at the lowest speed until just combined.
Do not overmix.With the help of a spatula, fold in the grated zucchini until well incorporated.
If using walnuts or chocolate chips, add them also along with the zucchini.Pour the batter into the prepared mould and bake at 180°C for 30-35 minutes or until a toothpick inserted comes out clean.Serve Whole Wheat Zucchini Cake along with Espresso Coffee and Scrambled Egg Sandwich with Cucumber for your tea time break.
Count of ingredients are 12 |
###Human:
generate a recipe for Spicy Thai Pasta Recipe With Roasted Vegetables
###Assistant:
To begin making the Spicy Thai Pasta Recipe With Roasted Vegetables, you can either us store bought Thai Green curry paste or you can make it at home.
If you wish to make the homemade paste follow this Vegetarian Thai Green Curry Paste Recipe.
We will first cook the pasta along with salt in boiling water along with a little salt until al dente.Once the pasta is cooked, drain it from the hot water and run it under cold water immediately to stop the process of cooking.Drizzle a bit of olive oil to prevent the pasta from sticking to each other.
Keep the pasta aside.In a wok heat oil on medium heat, add chopped ginger and garlic and saute for a couple of minutes.Add the vegetables-carrot, beans and capsicum.
Continue to stir fry for 2-3 minutes until the vegetables are well roasted.
Once you the vegetables are roasted, add the thai curry paste, fresh cream and cooked pasta.Saute the pasta until it gets well coasted with the thai curry paste.
At this stage add in the lemon juice, brown sugar, chili flakes, and salt.
Stir well to combine.Once Spicy Thai Pasta Recipe With Roasted Vegetables is combined well, check the salt and spices and adjust according to taste.Serve the Spicy Thai Pasta Recipe With Roasted Vegetables along with Cheese Garlic Bread Recipe, Chilled Thai Green Papaya Salad and a Coconut Tapioca Pudding to make a perfect weekend dinner.
You can also serve the Spicy Thai Pasta Recipe With Roasted Vegetables for winters as part of a hearty Sunday brunch along with Broccoli Almond Soup Recipe for a cozy dinner.
Count of ingredients are 12 |
###Human:
generate a recipe for Garfield's Lasagna Recipe With Minced Meat And Italian Spices
###Assistant:
To begin crafting this recipe, firstly, preheat oven to 180 degrees Celsius.Cut eggplants into thin circles and dredge with a teaspoon of salt.Preparing Eggplants/ MushroomLeave for ten minutes and then squeeze out water, pressing the eggplants between palms.
Rub/bast olive oil on the eggplants and put into hot oven for ten minutes or till they change color and appear cooked.
Keep aside.If using mushrooms, mushrooms are to be quartered and sautéed with a teaspoon of olive oil until slightly done.
It takes about 2 minutes on medium flame.Lasagne Pasta SheetsIn a large bring salted water to boil and put in the Del Monte lasagne pasta sheets.
Allow it to cook to al dente- about 8 to 10 minutes.
Remove and drain.
Drizzle a little olive oil over them so they don't stick.In a large frying pan, add enough oil, heat and fry the onions till translucent.Add the garlic and then the minced meat.
Let it brown a bit and then cover and cook over low heat, for ten minutes.Add the pureed tomatoes, the Del Monte pasta paste, herbs, pepper and salt and let it again cook on a low fire till the meat is a thick, mushy consistency.
Add the fresh, torn basil leaves last.Keep one tablespoon of cheese aside.
In a bowl, beat eggs lightly, add the remaining cheeses, beat again and keep aside.BakingIn a flat bottomed lasagna pan, ladle 1/3 rd of the meat sauce to cover the bottom.Gently place 3 pasta sheets to cover the meat, overlapping them a bit.Scatter 1/3rd of the mushrooms or processed eggplants over the pasta.Use about 1/3 rd of the egg-cheese mixture to drizzle over the top of the mushrooms.Repeat the process till three layers of the sauce, pasta, veggies and egg sauce is done.
Over the last layer of egg sauce, scatter the grated cheese.Bake at 180 degrees for an hour.
Let it sit for about ten minutes before digging into it.The lasagne can be eaten with just some fresh salad like Carrot Beet Amaranth and Vanilla Panacotta for a welcoming accompaniment with a glass of wine.
Count of ingredients are 17 |
###Human:
generate a recipe for Chilli Paneer Quesadilla Recipe
###Assistant:
To begin making the Chilli Paneer Quesadilla Recipe, we will first make the filling for this quesadillas.
*For the Chilli Paneer filling To begin making the filling for the Chilli Paneer Quesadilla, we will first make the base sauce by mixing corn flour with 1/4 cup of water.
in a mixing bowl.
To this stir in the soya sauce, ketchup, chilli sauce and salt and mix well.
Heat oil in a wok on high heat; add garlic, ginger, green chillies, spring onions and stir fry for about 30 seconds.
Add in the capsicum on medium heat.
Once the capsicum is tender, stir in the corn flour mixture to the wok and cook for a few minutes until the chilli sauce thickens.At this stage, add the paneer cubes, turn the heat to high and continue to cook for a few minutes until well combined with the sauce.
Check the salt to taste and adjust accordingly.Garnish with spring onion leaves, transfer to a bowl and set aside to cool.
*To assemble the Chilli Paneer Quesadilla You can either use store bought tortillas or make them at home.You can choose to either make Corn Tortillas by following the Homemade Corn Tortilla Recipe or make whole wheat tortillas by following Homemade Whole Wheat Flour Tortillas RecipeThese tortillas can be made ahead and stored in an airtight container.
Heat a skillet on medium-low flame, lightly heat up the tortillas for about 10-15 seconds on each side.
Place the tortillas on a flat surface like that of a working counter or a chopping board, place the Chilli Paneer filling on one half side of the tortillas, place grated cheese over it and fold it to get a semi circular filled quesadilla.
Return these Chilli Paneer Quesadilla to the skillet on medium-low flame, smear some softened butter on the top and grill the quesadillas on both sides over medium heat until crisp and golden.Once done, remove from the pan, place it on a cutting board and cut the quesadillas into 3 quarters/ triangles and serve hot.Serve Chilli Paneer Quesadilla Recipe as a main along with a Red Wine Sangria Cocktail , followed by a dessert of Lemon Custard Tart Recipe.
Count of ingredients are 15 |
###Human:
generate a recipe for Breakfast Enchiladas With Mushroom Sauce Recipe
###Assistant:
To begin making the Breakfast Enchiladas with Mushroom sauce first make the sauce.Heat butter or oil in a pan.
Add the garlic and onion and saute till the onions turns translucent.Add the mushrooms and cook till they sweat.
Sprinkle the flour and stir.Add salt and pepper and stir for about 10 seconds.
Add vegetable stock as required (about 1 cup) and whisk.
Cook for a minute and turn off the heat.Cool and blend the mushroom mixture to a smooth paste.Heat 1 tablespoon olive oil in a pan.
Add the garlic and onion and saute till the onions turns translucent.Add the coloured pepper and vegetables and toss until they becomes soft.Add cumin powder, chilli flakes, oregano, salt and stir.
Add the eggs and whisk till you get a soft scramble.
Take it off the heat.The next step is to assemble the breakfast enchiladas.
Pre-heat the oven to 180 deg C.Grease a 7 inch baking dish.
Spread little mushroom sauce at the bottom of the baking dish.Fill each tortilla with the egg-vegetable mixture, roll up and place in the baking dish.
Cut the rolls if required to fit the size of the baking dish.Spread the remaining sauce over the rolled up tortillas and top with the cheese.
Bake for about 15 minutes or till the cheese melts.Garnish with fresh oregano (if using) and serve immediately.
Serve Breakfast Enchiladas with Mushroom Sauce along with Cold Coffee Smoothie and Fresh Fruit bowl for weekend breakfast.
Count of ingredients are 18 |
###Human:
generate a recipe for Caramel Apple Trifle Recipe
###Assistant:
To begin making the Caramel Apple Trifle recipe, boil milk and once it comes to boil, reduce the flame.
Mix custard powder without lumps adding little milk and add it to boiling milk stirring continuously.Add 3 tablespoons of sugar and keep whisking without lumps until it thickens.
Keep aside and allow it to cool.
Refrigerate until layering.Next, heat butter in a heavy bottomed pan.
Wash and cut apples into small pieces.
Add it to pan along with 2 tablespoons of sugar.Simmer the flame and do not stir.
Cook in low flame until the sugar caramelize and coats the apple making it soft.
Allow it to cool.For layering, take a tall glass and add cooled custard to the bottom.
Then add a layer of sponge cake followed by a layer of caramel apples.Then repeat again starting with layer of custard, sponge cake and caramel apples on top.
Drizzle some caramel on top and refrigerate it.
You can also add whipped cream.
The delicious caramel apple trifle is ready.
Serve chilled and enjoy.Serve Caramel Apple Trifle as a dessert after your weekend meal of Pizza Margherita and Penne Pasta with Roasted Vegetables in Alfredo Sauce.
Count of ingredients are 6 |
###Human:
generate a recipe for Saoji Methi Pulao Recipe - Maharashtrian Style Fenugreek Leaves Pulao
###Assistant:
To prepare Saoji Methi Pulao Recipe, start by preparing saoji masala first.
Dry roast all the spices mentioned for saoji masala like whole black peppercorns, bay leaves, cinnamom stick, black cardamom, cardamom, star anise, cumin seeds, fennel seeds, poppy seeds, dessicated coconut powder except chilli powder.Grind it in Mixer grinder along with chilli powder into a fine powder.
(If using dry red chilli, dry roast it along with other spices.)Take oil in Cast Iron Handi, add cumin seeds and then add onion into it.
When onion is translucent and looks cooked, add ginger garlic paste.Cook it for 2 to 3 minutes, add tomatoes to it.
When the tomatoes become tender, add red chilli powder, and saoji masala with salt.Now wait for the masala to cook well in the mixture, when it is blended well, add green peas and fenugreek leaves into it.Cook for 5 minutes and then add rice with 4 cups of water.Let the rice cook on a high flame.
When there is a little water left, lower the flame, cover pan with lid and let the rice fully cook.Serve Saoji Methi Pulao Recipe along with Ajwaini Tamatar Bhindi and Phulka to make it a delicious everyday meal..
Count of ingredients are 22 |
###Human:
generate a recipe for Chicken Sweet Potato & Dill Curry Recipe
###Assistant:
To begin making the Chicken and Sweet Potato Dill Curry Recipe, heat a small skillet with teaspoon oil, add coriander seeds, cumin seeds, cinnamon stick and allow it to sizzle.Add ginger, garlic and allow it soften for few seconds.
Add chopped onions and saute till they turn translucent.Fry till the onions turn golden brown and is caramelized well.
Switch off the heat, add the sautéed onion mixture into the grinder and grind it to a smooth paste.Open the lid, add dill leaves and little water and grind it again for some more time till it forms a nice puree.Heat a pressure cooker with oil, add bay leaf and add in the ground paste and cook for at least 10 minutes.Add sweet potato, chicken, salt and about 1/2 a cup of water and pressure cook it for at least 4 whistle.Serve the Chicken and Sweet Potato Dill Curry along with methi Laccha Paratha, Beetroot Raita to make it a complete and satisfying meal.
Count of ingredients are 12 |
###Human:
generate a recipe for Parsi Style Sekta Ni Sing Recipe-Sweet & Spicy Drumsticks Cooked In Coconut Water/Toddy Recipe)
###Assistant:
We begin making the Parsi Style Sekta Ni Sing-Sweet & Spicy Drumsticks Cooked In Coconut Water/Toddy by cleaning the drumsticks and peeling out the outside skin.Cut them into one-inch length pieces.Heat a pan, fry all the spices that are supposed to be ground, once done, let it cool down and then grind it into a smooth paste.
Heat ghee in a kadai and saute the drumsticks for few minutes till it becomes soft.
Then add the ground spice.
Add the tender coconut water or toddy and simmer it for 20 minutes.
Serve the Parsi Style Sekta Ni Sing - Sweet & Spicy Drumsticks Cooked In Coconut Water/Toddy with Sama Khichdi Recipe (Barnyard Millet/ Navratri Fasting/Vrat Recipe)
Count of ingredients are 10 |
###Human:
generate a recipe for Karwar Style Varan Kadhi Recipe - Toor Dal in Coconut Milk Curry
###Assistant:
To begin making the Karwar Style Varan Kadhi Recipe by cooking the dal in a pressure cooker with 2 cups water, salt and teaspoon of turmeric powder.Pressure cook it for 4 whistles, turn off the flame and allow the pressure to release naturally.
Meanwhile, grind the coconut and green chilies in a grinder to a smooth paste.
Keep it aside.Once the dal is cooked, using a masher, mash the dal into a smooth texture.
Place the cooker on medium heat.Transfer the coconut mixture into the dal and mix it, later add some jaggery and kokum.
Check for seasoning as per your taste.
Keep stirring till it comes to a boil.Serve the Karwar Style Varan Kadhi Recipe along with Steamed Rice, Bharva Bhindi and Phulka to enjoy your comforting meal.
Count of ingredients are 8 |
###Human:
generate a recipe for Maharashtrian Style Kothimbir Oats Vadi Recipe
###Assistant:
We begin making the Maharashtrian Style Kothimbir Oats Vadi Recipe by mixing all the ingredients for the vadi with 1/4 cup water.
It has to be soft dough consistency.Rest the dough for 5 minutes and roll it into a long sausage shaped dough.Heat a dhokla steamer, grease the dhokla pan with oil and then place the sausage dough and steam it for about 20 minutes.Take out the vadi from the steamer and allow it to cool.
You can cut them into roundels and keep it aside.Heat a kadai pan with oil, crackle the mustard seeds, sesame seeds, and curry leaves and asafetida.
Once done add in your vadi and toss it over gently.Serve the Maharashtrian Style Kothimbir Oats Vadi Recipe along with Kala Vatana Amti Recipe (Maharashtrian Black Chickpea Curry) and Gujarati Methi Thepla (Spiced Indian Flat Bread with Fenugreek Leaves) to make it a meal.
Count of ingredients are 10 |
###Human:
generate a recipe for Dairy Free Chocolate Pudding Recipe
###Assistant:
To begin making the Dairy Free Chocolate Pudding sift cocoa powder.In a bowl combine cocoa powder, powdered sugar, cornstarch and salt together.Now, add the almond milk to the dry powder and stir them well to ensure there are no lumps.Over medium heat, bring the mixture to boil.
Whisk them occasionally to avoid sticking to the bottom of the pan and avoid lumps.Once it starts boiling, reduce the flame.
Add vanilla extract and stir them well.Let it boil for 3-4 minutes until the mixture thickens.
Whisk continuously to prevent lumps.Pour the mixture into bowls.
Allow the mixture to cool down at least for about two hours.Cover the pudding with foil to prevent the formation of the layer on the top.
Ensure there are no air bubbles.Once the mixture cools down, enjoy the Dairy Free Chocolate Pudding with a scoop of vanilla ice cream.Serve Dairy Free Chocolate Pudding as dessert after a meal of Moroccan Chicken Burgers With Feta And Carrot Recipe and Zucchini Parmesan Fritters Recipe.
Count of ingredients are 6 |
###Human:
generate a recipe for Carrot and Ginger Spiced Dosa Recipe
###Assistant:
To begin making Carrot and Ginger Spiced Dosa Recipe, grate the carrots and ginger and keep it ready.Keep the Idli Dosa Batter ready as well.
Heat a teaspoon of oil in a pan, add the grated carrot and ginger, saute for a mint till it becomes a little softer.Once cool, grind it to a fine puree using a mixer grinder and pour this mixture into the bowl of dosa batter.
Season with salt and whisk the Carrot and Ginger Spiced Dosa batter well.
Now, to make the dosa, heat a skillet, brush it a little oil.
Pour a laddle full of the prepared batter and spread it to make a thin dosa.
Let it cook on the bottom for a minute.Flip over and cook the other side for another minute and take it out in a serving plate.Likewise, prepare the rest of the dosas with the remaining batter.Serve Carrot and Ginger Spiced Dosa with Sweet and Spicy Tomato Chutney Recipe and Beetroot Sambar for a complete breakfast.
Count of ingredients are 5 |
###Human:
generate a recipe for Mughlai Keema Paratha Recipe
###Assistant:
To begin making the Mughlai Keema Paratha recipe, we will first make the dough.
To make the dough into a mixing bowl, add the all purpose flour, wheat flour, rice flour, ghee, salt and mix this well.
Now gradually add required amount of water to make a smooth and soft dough.
Knead well and bring the dough together.
Add a teaspoon of oil over the dough completely smoothen it out and place it in a bowl.
Cover and set side.
To make the All Spice -spice mix Heat a small skillet on medium-low heat and roast the spices - green cardamom, cloves, whole black peppercorns, dry red chillies, cinnamon stick, black cardamom, mace and caraway seeds.
Mix occasionally and continue to roast them, until the aroma begins to waft in the air.
Turn off the flame and let them cool.Transfer to a mixer jar and grind the roasted spices into fine powder and set aside.To make the Keema filling for Mughlai Keema ParathaHeat a kadai on medium flame, add the oil and once the oil is hot, add in the ginger, garlic, green chillies and saute for about a minute.Next add the onions and continue to sauté till they turn into a deep golden brown colour.
to this add the keema and curd together and mix well.
Simmer the gas and add salt, coriander powder, turmeric powder and 1 teaspoon of thee allspice mix and mix thoroughly.
Close the lid and let the kheema cook through until soft and tender.
Ensure that the keema mixture is not too dry yet moist.
Add chopped mint and coriander and quickly give a nice mix again and turn off the flame.Meanwhile in a separate bowl, beat the eggs and keep aside.
To assemble the Mughlai Keema ParathaHeat a non stick tawa .
Pinch a large portion of the dough, make a ball between your palms.
Dust it with flour and start rolling it out into a roti.
We need about a 7 inch diameter rotiPlace the roti on the heated tawa.
Immediately spread 2 to 3 tablespoon of beaten egg evenly on the roti.Place two tablespoons of the keema mix and place on the centre of the roti over the beaten egg.Now carefully close all sides of paratha to make a square, by folding the curves over the keema and towards the centre.
Add oil from sides and shallow fry the parathas till they are golden and crisp from all sides.
Transfer the paratha to the serving plate and serve hot.Serve Mughlai Keema Paratha by cutting it into little squares along with Dhaniya Pudina Chutney and pickled onions for a weekend lunch or dinner.
Count of ingredients are 27 |
###Human:
generate a recipe for Strawberry Banana Sorbet Recipe
###Assistant:
To begin making the Strawberry Banana Sorbet recipe, blend together all the frozen fruits and juices along with the sugar until you get a smooth puree.
Check the sugar and adjust to suit your taste.Process strawberry and banana mixture in ice cream maker according to manufacturer's instructions.
If you don't have an ice cream maker then place sorbet mixture in shallow freezer-proof glass container and freeze, stirring every hour until set, about 10 hours.Once the sorbet is frozen, you can make the sorbet 3 days ahead and cover and freeze into an airtight container.
Serve the Strawberry Banana Sorbet for your holiday parties with family and friends
Count of ingredients are 5 |
###Human:
generate a recipe for Grilled Chicken With Vegetables Recipe
###Assistant:
To begin making the Grilled Chicken With Vegetables recipe, firstly we will saute the vegetables.Heat olive oil in a skillet/stir fry pan.
Add onion, pounded garlic and saute it for a minute or two.Next, add all the vegetables including red pepper, green pepper, broccoli, cherry tomatoes, onions and baby corns.Sprinkle some salt over it and cover the pan with a lid.
Let it cook for 3 to 4 minutes more.Add mixed herbs and crushed peppercorn.
Mix everything well and keep it aside.The next step is to prepare the grilled chicken.Take chicken breast and pat it slightly so it becomes flat and can be cooked evenly.Sprinkle salt, crushed black pepper, dry basil leaves and red chilli flakes and rub it properly on both side.
Apply ginger garlic paste on the both the sides as well.Drizzle some olive oil on it and rub it with mixture.
Make sure all these steps which are mentioned above, we need to apply it on both sides of chicken breasts.Heat olive oil in a skillet/stir fry pan, put chicken breasts on the hot pan and let it cook for 4 to 5 minutes.Now turn over chicken breasts and cook another side for 4 to 5 minutes.To check the chicken breast is cooked properly or not, cut it against the grain and from inside it should be white in colour and not pink.Serve Grilled Chicken With Vegetables along with a side of Creamy Garlic Mashed Potatoes Recipe, Whole Wheat Seeded Loaf Recipe slathered with Homemade Herb Butter Recipe to make a delciious dinner meal.
Count of ingredients are 15 |
###Human:
generate a recipe for Fruit Sandwich Recipe
###Assistant:
To prepare Fruit Sandwich Recipe, get all the ingredients handy.
Apply jam to one side of 2 bread slices.To assemble the sandwich, take one bread with jam applied and over it place the fruit slices of pineapple, bananas, chickoo or apple in any order.
Arrange the fruits slices completely on the bread.Over this, place another bread slice.
The jam side should be facing on the top.Over this arrange the sliced fruits again and close the sandwich with a slice to which no jam has been applied.Grill this fruit sandwich on a Grill sandwich toaster till the topmost slice of bread turns brownish.
If you don’t like to grill, simply have the sandwich as it is.To serve, cut the sandwich into 2 triangles and serve Fruit Sandwich with a cup of Espresso Coffee for your weekday breakfast.
Count of ingredients are 5 |
###Human:
generate a recipe for Leek Mushroom & Lemon Risotto Recipe
###Assistant:
To begin making the Leek Mushroom & Lemon Risotto, heat the butter and olive oil in a heavy bottom pan over a medium heat.Add the garlic, leek and mushroom and saute for 2-3 minutes until leeks and the mushrooms get lightly soft.Add the rice and wine and bring to the the risotto to a brisk boil.
Reduce the heat and simmer till wine is completely absorbed.
Once the wine is completely evaporated, add the vegetable stock and simmer until the rice is completely cooked and all the stock is absorbed.
If the stock dries up before the rice is cooked add a little more warm water or stock and keep stirring intermittently so the rice does not get burn from the bottom and gets cooked evenly.Once the rice is cooked, stir in the cheese, salt, lemon zest, lemon juice and stir until the cheese melts into the risotto.
Finally sprinkle crushed black pepper.Serve the Leek Mushroom & Lemon Risotto warm along with a side of Rustic Rosemary Garlic Zucchini Bread and a glass of wine for a weekend dinner.
Count of ingredients are 13 |
###Human:
generate a recipe for Ukadpendi Recipe - Maharashtrian Style Spiced Rice Flour Porridge
###Assistant:
To begin making Ukadpendi, first whisk the buttermilk with the rice flour till there are no lumps.Heat oil in a wok/pan and add the mustard seeds and cumin seeds.and let them splutter.Once they splutter add the curry leaves, green chillies and hing and carefully add the water.Add salt and sugar, and let the water boil.
Now add the rice flour slurry, stirring constantly so that lumps are not formed.Cook on low flame, stirring continuously, till the mixture thickens and the rice flour is cooked.
Once done turn off the heat and transfer Ukadpendi into serving bowl.
You can top it with some peanut oil if you like before serving it.Serve a warm bowl of Ukadpendi for a hearty breakfast with some Lasun Ki Chutney
Count of ingredients are 13 |
###Human:
generate a recipe for Andhra Style Uppu Pindi Recipe (Rice Rava and Moong Dal Pudding Recipe)
###Assistant:
To begin making the Andhra Style Uppu Pindi Recipe, you can prepare rice rava at home as well.
Wash the normal rice with water and dry it out under the sun or outside for 20 minutes till it becomes dry and grind it coarsely.Heat a kadai with oil, add mustard seeds and urad dal and splutter them for 10 seconds and add the curry leaves too and let it crackle.
Add in the dry red chillies, hing and fry for 10 more seconds.Add onions and ginger, stir till the onions become translucent.
Add the moong dal and fry for 2 minutes.Add about 4 cups of water and leave it to boil on a low heat.
Add salt and adjust according to your palate.You can add the ground rice when it starts to boil and keep whisking so that there are no lumps formed.
Add the sweetcorn and stir.Cover and cook over a low heat for 2 more minutes.
Keep mixing at regular intervals so that it does not get stuck at the bottom.Serve the Andhra Style Uppu Pindi Recipe along with spicy coconut chutney and a glass of coffee by the side for your morning breakfast.
Count of ingredients are 12 |
###Human:
generate a recipe for Chana Dal Khichdi Recipe
###Assistant:
To begin making the Chana Dal Khichdi, wash the rice and chana dal with water.
Soak each of them in water separately for about an hour.Heat a pressure cooker and add chana dal in it.
Cook it till the cooker releases 1 whistle as we want to cook the dal only half.
Once done, switch off the heat and keep it aside.Heat oil in a wide pan, add bay leaf, cumin seeds, cinnamon and asafoetida.
salute it for about 30 seconds.After 30 seconds, add green chilies and ginger and cook them until the ginger is cooked very well.Add rice, cooked chana dal, turmeric powder and salt according to taste and cook for a minute.After a minute, add 2 cups of water.
Mix it well and cook it for about 20-25 minutes on a medium flame till it becomes dry and tender.
Once done, garnish it with some chopped coriander leaves.Serve Chana Dal Khichdi with Gujarati Kadhi or any raita of your choice.
Count of ingredients are 8 |
###Human:
generate a recipe for Postal Millet Salt Pudding Recipe
###Assistant:
To begin making the Foxtail Millet Uppu Kozhukattai Recipe, soak foxtail millet in water for about 4 hours or overnight.Drain the excess water and add the foxtail millet along with red chillies to a mixer grinder.
Add a cup of water and grind to a coarse paste.Ensure not to add more water as it will make battery watery.
The water amount has to be added accurately as adding more water make it watery and makes the dumplings gummy.
At the same time, adding less amount of water makes the batter thick and makes hard dumplings.
Keep the batter aside.In a medium Kadai, add oil and heat it over medium heat.Once the oil is hot, add mustard seeds and urad dal.
Let it splutter.
Once done add curry leaves, coriander leaves, and chopped chilies.
Saute for a few seconds and add onions and saute until they become transparent.Once the onions have turned translucent reduce the heat and add grounded batter to the pan.Stir continuously and mix well to combine.
The mixture will thicken immediately.After the mixture thickens turn off the heat.While the mixture is hot, scoop out the batter using a spoon and roll them into small rounds.Repeat the same with the remaining batter.
Steam the balls in the idli cooker or in pressure cooker for about 10 minutes till the dumplings turn shiny.
Transfer the Foxtail Millet Uppu Kozhukattai Recipes onto a serving plate and serve hot.
Serve Foxtail Millet Uppu Kozhukattai Recipes as a tea time snack with masala chai.
Count of ingredients are 11 |
###Human:
generate a recipe for Ambur Star Chicken Biryani Recipe
###Assistant:
To begin making the Ambur Star Chicken Biryani, thoroughly wash and clean the chicken and set aside.
Soak the Seeraga samba rice, for a minimum of 30 minutes.In an open pan, add ghee, bay leaf, star anise, cinnamon, cloves, cardamom.
To this add 2 cups of water and bring to a single boil.
Add the washed and drained rice and cook until the rice is about 70% cooked.
(The rice grain should be undercooked in the center) Set aside.In a deep kadai, on medium flame, heat 4 tablespoons of oil, add the sliced onions and cook till transparent for about 5-7 minutes.At this stage mix in the ginger paste, garlic paste and salt.
Saute for a couple of minutes.Mix in the chopped tomatoes and cook until they are soft.
At this stage add in the red chilli powder and coriander seeds powder.Once the onion-tomato mixture comes together, slightly tilt the kadai, and remove the excess oil, spoon by spoon into a small cup/katori.Now that the excess oil has been drained out, add the yogurt/curd and chicken and mix well.
Allow the chicken to cook until almost done to about 80%.
Mix in the mint leavesTo assemble to biryani, while the chicken continues to be in the kadai, add the 70% cooked seeraga samba rice on top of the chicken pieces and pour the excess flavoured oil over the rice and cover the kadai with a plate.
Turn the flame to the lowest heat possible.
In a saucepan, boil water and turn off the flame and place this hot pan on the lid of the kadai.
This process is done in order to seal the kadai in which the biryani is cooking.
The heat from the hot water in the saucepan provides heat from the top, while there is heat from the bottom as well creating the effect of "Dum".
Let the biryani sit on this "Dum" for a good 20 minutes.
After 20 minutes open the lid and lightly fluff up the biryani with a fork and serve piping hot.Serve the Ambur Star Chicken Biryani along with Tadka Raita Recipe (Spiced Curd With Onions) and Chettinad Kathirikai Chops Recipe for Sunday Lunch.
Count of ingredients are 18 |
###Human:
generate a recipe for Punjabi Steel Bundi Kadhi Recipe
###Assistant:
To begin making the Punjabi Style Boondi Kadhi Recipe, firstly combine yogurt, gram flour, red chilli powder, turmeric powder and salt in a bowl.
Add 500 ml water and whisk well.
Make sure that no lumps are formed.Heat ghee in a deep non-stick pan, add cloves, peppercorns, cumin seeds, fenugreek seeds and sauté for a minute.After a minute, add asafoetida, chopped ginger and red chillies, mix and sauté for about a minute.Now, add methi seeds (soaked in the night) and stir for few mintues.Now, add the gram flour and yogurt mixture and stir continouly until the bubbles form in the kadai.
As the mixture gets thick while boiling, add 500 ml water and keep the flame low and allow to cook for 15 to 20 minutes.After 15 to 20 minutes, switch off the gas, add boondi and and garnish with coriander leaves.Make this easy and nutritional Punjabi Style Boondi Kadhi Recipe and pair it along with Bajri-Til Bhakri Recipe, a piece of gur and a dollop of ghee smeared on roti.
You can also serve Kachumber Salad on the side.
Count of ingredients are 14 |
###Human:
generate a recipe for Boti Masala Chaat Recipe - Fryums Chaat Recipe
###Assistant:
To begin making the Boti Masala Chaat Recipe, cut the botis/ fryums into half horizontally, making sure you get boat shaped like botis.In a mixing bowl combine, chopped onions and grated carrots, lemon juice and salt and mix well.
Set aside.In a serving platter arrange the botis, put a teaspoon of each dhaniya pudina chutney and date tamarind chutney in each boti.Now fill each of those botis with the onion- carrot filling, sprinkle some red chilli powder and garnish the Boti Masala Chaat with puffed rice and sev.Serve this Boti Masala Chaat Recipe - Fryums Chaat as an evening snack with Cinnamon Spiced Black Lemon Tea Recipe or Masala Chai Recipe - Indian Spiced Tea.
Count of ingredients are 10 |
###Human:
generate a recipe for Matar Ki Tehri Recipe - Fragrant rice cooked with spices and fresh peas
###Assistant:
To begin making Matar Ki Tehri, wash and soak the rice in enough water for 1 hour before cooking.
Once it is soaked, drain the water and keep it aside.Soak the peas in a cup of water, so that it cooks faster and retain some of that 'plump' look.Heat ghee in the pressure cooker and add all the whole spices and red chilli and sauté it for 2 minutes on low flame.After 2 minutes, add the sliced onions and ginger and sauté it on low flame for 2-3 minutes till they begin to brown.
Now add the tomatoes and peas and sauté it for another 2 minutes.After 2 minutes, add coriander leaves, bay leaf and the rice.
Add salt according to your taste and mix it well.Add water and cook on high flame till the pressure cooker releases 1 whistle.
Then simmer it down on low flame and let it cook for more 3-4 minutes.Once it is done, turn off the stove and let the cooker release steam and open on its own so that the Tehari is nicely cooked.Serve it hot, either on its own as a one pot meal or else with Lauki Raita, Beetroot Raita or any raita of your choice.
Count of ingredients are 14 |
###Human:
generate a recipe for Mushroom Ghee Roast Recipe
###Assistant:
To begin making the Mushroom Ghee Roast Recipe, we will first marinate the mushrooms.
To marinate the mushrooms In a mixing bowl, combine the mushrooms, along with the yogurt, turmeric powder and lemon juice.
Mix well and set aside for a minimum of 30 minutes.
To make the ghee roast masalaHeat a skillet on medium heat, to this add the, dry red chillies, peppercorns, cloves, methi seeds, coriander seeds and cumin seeds.
Dry roast for about 4-6 minutes, or until the aroma of the spices wafts in the air.
Turn off the flame and allow the spices to cool down.
Into the mixer jar, add the roasted spices, garlic cloves, and tamarind paste, grind into a smooth paste, using some water.
Transfer the ghee roast masala into a bowl and set aside.
To make the Mushroom Ghee Roast Heat a kadai, on medium flame, to this add the ghee.
Once the ghee has melted add the curry leaves.
When the curry leaves splutter, add in the marinated mushrooms along with the marinade and cook on medium-high heat.
The mushrooms will release a lot of water, allow them to cook in that water until the water is almost evaporated and the mushrooms are well done.
Now add salt, the freshly ground ghee roast masala, jaggery and toss it into the mushrooms.
Continue to cook the Mushroom Ghee Roast Masala for about a minute or two longer and turn off the flame.
Check the salt and spices and adjust to taste.Transfer the Mushroom Ghee Roast Masala to a serving bowl and serve hot.Serve Mushroom Ghee Roast Recipe along with Mangalorean Neer Dosa Recipe for a simple weekday lunch.
Count of ingredients are 16 |
###Human:
generate a recipe for Mullangi Mor Pachadi Recipe (Radish in spicy tempered Yogurt Gravy Recipe)
###Assistant:
We begin making the Mullangi Mor Pachadi Recipe (Radish in spicy tempered Yogurt Curry Recipe) by heating the kadai with oil, splutter mustard seeds and urad dal along with curry leaves and hing.Add in the green chilies and grated radish.
Saute till the radish is cooked and make do not roast them or brown them.
You can add little water and cover it with a lid and let it cook.Once done leave it to cool down.In a bowl, whisk in the curd with salt and little water according to your consistency, add in the sauteed radish and mix well and serve.Serve the Mullangi Mor Pachadi Recipe (Radish in spicy tempered Curd Gravy Recipe) with just hot steam rice or can be had with any stuffed paratha.
Count of ingredients are 9 |
###Human:
generate a recipe for Mangalorean Style Bafat Pito Recipe-Bafat/Bafad Spice Mix Powder
###Assistant:
To begin making the Mangalorean Style Bafat Pito Recipe by combining all the ingredients (dry red chillies, coriander seeds, peppercorns, cumin seeds and turmeric) together in a mixer.Grind them into a fine smooth spice powder and add it into a storing jar.Use the Mangalorean Style Bafat Pito Recipe in dish like Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe.
Count of ingredients are 6 |
###Human:
generate a recipe for Pineapple Rasam Recipe
###Assistant:
To begin making the Pineapple Rasam Recipe, firstly cook the tuvar dal, in a pressure cooker.
To cook the tuvar dal for the Pineapple rasam In a pressure cooker, combine the tuvar dal along with the water, salt and turmeric powder.
Close the pressure cooker, and pressure cook for 3-4 whistles.
Turn off the flame and allow ithe pressure to release naturally.
Once the pressure has released, open the cooker and mash the dal with the help of a potato masher.
Once mashed transfer to a bowl, and set aside.
To make the fresh tomato puree In a mixer jar, add the chopped tomatoes, and grind into a smooth puree.
Transfer to a bowl and set aside.
To make the pineapple rasam, Into the pressure cooker, combine the pineapple cubes, green chillies, freshly made tomato puree, salt, red chulli powder, coriander powder and cumin powder.
Add about 1 cup of water, mix well to combine and pressure cook for about 4-5 whsitles.
Turn off the flame, and allow the pressure to release naturally.
Once the pressure has released, open the cooker, and blitz the pineapple rasam using an immersion blender.
Once the rasam comes to gether after blizing, add the pre cooked dal, water and brisk the pienapple rasam, to a brisk boil.
to this add the coriander leaves and the freshly squeezed lemon juice.
Turn off the flame and set the pineapple rasam aside.
To make the tadka for the pineapple rasamIn a tadka pan , heat ghee on medium flame, to this add the mustard seeds, cumin seeds and allow them to crackle, now add the hing, and curry leaves.
Once thee curry leaves splutter, turn off the flame and add this to the pineapple rasam.
Serve the pineapple rasam with hot steamed rice, a dash of ghee and Cabbage And Carrot Poriyal Recipe - No Onion And Garlic for a comforting weekday meal.
Count of ingredients are 17 |
###Human:
generate a recipe for Chocolate Cheese Gujiya Recipe
###Assistant:
To begin making the Chocolate Cheese Gujiya Recipe, we will first make the make the filling.In a large mixing bowl combine the coconut, chocolate chips, red chilli powder, and stir well to combine.
Keep aside.The next step is to make the dough for pastry crust for the Gujiya.Combine the maida, ghee and salt, in a large bowl.
Work the ghee into the flour with your fingers until the mixture resembles a coarse crumble texture.When you bring the flour together, it should hold and when you let go it should fall apart.
Add a little water at a time and knead to make a smooth and firm dough.Knead well for a good 3 to 4 minutes for the perfect gujiya crust.Shape them into small round balls.
Dust them in flour, roll them into small 3 inch circles.Place it in the gujiya mold, spoon in the chocolate cheese filling.
Gently fold into a semi circle, forming a half moon shape.
Seal the edges by pressing slightly, so that the dough sticks to each other making sure all the filling is concealed inside.Prepare the gujiyas and arrange them on a plate or a tray.
Cover the gujiyas with a moist napkin so that the dough does not dry out.
Preheat the oil for deep frying the gujiyas.The way to test if the oil has the right heat, is to drop in a little dough inside the oil and if it sizzles and comes up immediately, then you know you can start frying the Chocolate Cheese Gujiya.Add in a few gujiya at a time and deep fry on medium heat until they have a beautiful golden crust.Notice after a few minutes of frying they have a golden crust - give it a light tap and if they feel firm and crusty then they are done.
Drain out the excess oil and fry the remaining th Chocolate Cheese Gujiya in similar way.Serve Chocolate Cheese Gujiya Recipe with hot Masala Chai during tea time or you can also have it as a sweet dish during special occasions.
Count of ingredients are 9 |
###Human:
generate a recipe for Mediterranean Orzo Pasta Salad With Feta Vinaigrette Recipe
###Assistant:
To begin with Mediterranean Orzo Pasta Salad with Feta Vinaigrette, first, place the Feta cheese in a small mixing bowl.
Whisk it using a fork or a small whisk till it becomes creamy.Add the other ingredients under Vinaigrette and whisk till everything blends together.
Adjust the quantity of vegetables according to your taste.In a salad bowl, place the pasta, tomatoes, pepper, olives, spinach and Basil.Toss together till everything mixes properly.
Adjust quantity of salt and pepper if required.Serve Mediterranean Orzo Pasta Salad with Feta Vinaigrette with Cheesy Spaghetti Verdi Pasta Recipe With Roasted Garlic for a perfect meal.
Count of ingredients are 13 |
###Human:
generate a recipe for Andhra Style Vegetarian Biryani with Soya Chunks Recipe
###Assistant:
To begin making the Andhra Style Vegetarian Biryani, soak the soy chunks in 1/4 cup water and keep it aside.Soak the basmati rice also in water and keep it aside.
Ground all the spice mix mentioned in the biryani spice mix to a coarse powder.Heat a pressure cooker with oil.
Add bay leaf, cardamom, cinnamon stick, cloves, star anise and mace.
Fry the spice for 10 seconds until the aroma is released.Add the chopped onions, ginger garlic paste and green chili.
Sauté until the onions become light brown.Add the chopped tomatoes and little bit of salt so that the tomatoes will get cooked faster and become mushy.Add the powdered spice mix, turmeric powder and give it a mix.Wash the soaked rice several times and add only the rice into the sautéed gravy.
Add the soaked soya chunks as well.
Mix well till the masala is mixed.Add 4 cups of water, check for salt and pressure cook for 2 whistle and switch off the heat.
Allow the pressure to release by itself and open the lid and mix the rice well with the masala and serve.Serve the Andhra Style Vegetarian Biryani with Tomato Onion Cucumber Raita and Mirchi Ka Salan Recipe by the side.
Count of ingredients are 16 |
###Human:
generate a recipe for Kerala Style Vendakka Uppadan Recipe
###Assistant:
To begin making Vendakkai Uppadan Recipe (Kerala Style Okra Curry Without Coconut), soak the lemon sized tamarind in luke warm water in a bowl for 10 minutes and extract the juice out of it and keep aside.In the meantime, heat a Shallow Fry Pan, and dry roast the ingredients listed under “dry roast and ground to a course mix” till fragrant.Grind them to a course mix using a Mixer grinder, and keep aside.Now, heat oil in the shallow fry pan on a medium flame, add the mustard seeds and let it crackle.Add the asafoetida and curry leaves and allow it to crackle.Now, add the cut okra and sauté for a few minutes until the sliminess disappears.Add the tamarind extract and a cup of water, turmeric powder, salt and let the okras cook with the lid closed.
This will take around 3-4 minutes.Now, add the spice mix and let it simmer for other 2-3 minutes.
Cook until the curry turns thick considerably.Switch off the flame and serve the Vendakkai Uppadan Recipe (Kerala Style Okra Curry) with Steamed rice, Snake Gourd Thoran Recipe (Turai Thoran) and Paruppu Podi for a weeknight dinner.
Count of ingredients are 11 |
###Human:
generate a recipe for Pudina Pyaz Kachumber Salad Recipe - Mint & Onion Salad
###Assistant:
To begin making the Pudina Pyaz Kachumber Salad Recipe, peel the onions and cut the whole onions into roundels to get onion rings.In the mixing bowl, combine the coriander leaves, mint leaves, black salt, cumin powder and lemon juice along with the onions rings.Toss the Pudina Pyaz Kachumber Salad and serve.Serve this Pudina Pyaz Kachumber Salad Recipe along with Thalapakattu Chicken Biryani Recipe and Mirchi Ka Salan Recipe or alternatively serve it with Smoked Dal Makhani Dhaba Style Recipe and Homemade Butter Naan Recipe for a Sunday afternoon meal..
Count of ingredients are 6 |
###Human:
generate a recipe for Sweet & Spicy Ripe Mango Curry Recipe
###Assistant:
To begin with the Sweet & Spicy Ripe Mango Curry Recipe, firstly peel the mangoes.
Heat oil in a wide pan over medium heat.
Add all the mustard, cumin, methi and fennel seeds and let them crackle.
Add whole chillies and add rest of the masalas.Next, add the peeled Mangoes.
Sauté on low heat for two minutes.
This way mangoes will absorb the flavours of all the masala.Now, add 2 cups of water and the tamarind paste.
Cover the pan and let the Sweet & Spicy Ripe Mango Curry to cook on low heat for about half an hour.
The flavors will seep in beautifully.Switch off the flame and check the salt and spices and adjust accordingly.Serve the Sweet & Spicy Ripe Mango Curry Recipe with steamed rice for a delicious lunch or dinner.
Count of ingredients are 14 |
###Human:
generate a recipe for Poondu Milagu Kuzhambu Recipe - Tamilnadu Style Garlic and Black Pepper Curry
###Assistant:
To begin making Poondu Milagu Kuzhambu Recipe, soak the tamarind in a warm water, extract the pulp and keep aside.
Heat oil in a heavy bottomed pan and roast the -garlic cloves, sambar onions, tomato, black pepper corns, cumin seeds, dried red chillies, curry leaves, sesame oil.
Roast till the raw smell of the onion and garlic goes away.
Take off the flame and keep aside to cool.Now, heat the sesame oil in a wide pan, add the mustard seeds, fenugreek seeds and let it crackle.
Add the curry leaves and let it splutter.Add in the garlic cloves and saute until it turns golden brown.
Add the tamarind extract, turmeric powder and let it simmer for 5 minutes until the raw smell of the tamarind goes away.Now, add in the prepared ground mixture, season with salt and mix well.
Let this curry simmer for 10-15 minutes, till everything comes together and the oil separates out.Now, add in the jaggery powder mix well and simmer for another 5 minutes.
Serve hot.Serve Poondu Milagu Kuzhambu Recipe (Tamilnadu Style Tangy Garlic and Black Pepper Curry) along with Steamed Rice, Carrot and Chow Chow Kootu, Cabbage Poriyal and Vadams for a delicious Tamilnadu style weekend lunch.
Count of ingredients are 13 |
###Human:
generate a recipe for Aloo Masala Puri Recipe
###Assistant:
To begin making the Aloo Masala Puri recipe, firstly add wheat flour to mashed potato along with red chili powder, coriander powder, asafoetida, turmeric powder, carom seeds, fennel seeds, sesame seeds, coriander leaves, salt and oil.Mix them well and add water so as to form a dough.
Keep it aside for few minutes.Make small round balls of this dough and roll them in the form of a Puri.Apply oil on the rolling pin and rolling board and carefully roll them in to Puri.Fry them in a deep fry pan and it is ready to be served.Serve Aloo Masala Puri with Aam Ka Achaar and Lauki Raita for breakfast or lunch.
Count of ingredients are 12 |
###Human:
generate a recipe for Goan Style Brinjal Bharta Recipe
###Assistant:
To begin making the Goan Style Brinjal Bharta Recipe, clean the brinjal and make 4 to 5 slits keeping the brinjal intact.Heat oil in a heavy bottomed pan.
Switch off the pan and apply this oil to the brinjal.
Once done, put the brinjal in the same pan and cover it with a lid.After 2 minutes, open the lid and turn the brinjal carefully to the other side.
Once it is slightly cooked from the other side, carefully insert the marble sized tamarind ball through one slit and again cover the lid.Keep on turning the brinjal till it gets cooked on all sides.
This might take 25 to 35 minutes.Once cooked, it will turn brown and will release water.
Let the brinjal remain covered until it cools down.After cooling, peel the brinjal and discard the peel.
Mash the pulp and mix it with finely chopped onions and green chillies in a bowl.Add grated coconut, tamarind paste, salt to taste and mix everything well.
Once done, add finely chopped coriander leaves, mix well and it is ready to be served.Serve Goan Brinjal Bharta Recipe along with Steamed Rice, Goan Moolyacho Ross and Amlechi Uddamethi Recipe for a comforting and delicious lunch.
Count of ingredients are 9 |
###Human:
generate a recipe for Dahi Sabudana Recipe (Savory Tapioca Pearls Seasoned with Yogurt)
###Assistant:
To begin making Dahi Sabudana, first dry roast the sabudana in a heavy bottom pan for 8-10 minutes or till it just starts to pop (You can see that each grain will increase in size).Cool and add it with the curd-water mixture in a mixing bowl.Cover and keep aside for about 2 hours until the sabudana grains soften.After 2 to 2 ½ hours, check the consistency of the sabudana (tapioca pearls) and add more yogurt/curd/water if required.Add groundnut powder, sugar, salt and mix.In a small wok/pan, heat ghee; add the cumin seeds and green chillies and allow them to crackle.Turn off the heat and pour this tadka over the Dahi Sabudana.Serve Dahi Sabudana for breakfast option on regular day or on fasting days.
You can also serve Dahi Sabudana on its own or along with a sweet lime pickle.
Count of ingredients are 8 |
###Human:
generate a recipe for Horsegram And Foxtail Millet Idli Recipe
###Assistant:
To begin making the Horsegram And Foxtail Millet Idli recipe, wash and Soak Urad dal with methi seeds with enough water in a bowl for 6 hours or overnightLikewise, wash the horse gram and millets separately, soaking each of them in different bowls.
Soak them for a minimum of 6 hours or leave it overnight.
Wash the soak the poha in a bowl of water for 20 minutes before grinding the idli batter.Transfer the urad dal and methi seeds into a mixer-jar and grind into a smooth paste using a little water.
Transfer this into a mixing bowl in which the batter will be mixed and set aside.
Next transfer the horse gram into a mixer-jar and grind into a smooth paste using a little water.
Add this to the bowl having the ground urad dal.
Likewise grind the millets along with the poha and transfer it to the bowl in which the batter is going to be mixed.
Bring all the ground mixtures together in a bowl and mix thoroughly to get a uniform batter.
Rest and ferment for 8-10 hours in a warm place.
Once the batter is fermented, add salt and water if required to adjust the consistency.
We need a batter of dropping consistency to make the idlis.Once you have the fermented Idli batter, grease the Idli Steamer Plates with a little oil.
Pour spoonfuls of the idli batter into these moulds.Do make sure you fill the idli batter only half way through as they will rise up to the top when steamed.
Once all the plates are filled, place the filled idli racks one above the other making sure the holes are facing the filled portion.Prepare the idli steamer with a little water in the bottom.
Place the filled idli racks in the steamer.
Place the steamer on high heat and steam the idli’s for 10 minutes.After 10 minutes of steaming, turn off the heat.
Open the steamer and insert a knife or a pick to test whether the idli's are cooked.
If nothing sticks then the idlis are perfectly steamed.Now you can remove the idli from the steamer.
Have a small bowl filled with water.
Dip a spoon in the water and then scoop the idli out starting from the edges.
Dipping the spoon in water helps in the easy removal of idli from the plates.Pair Horsegram And Foxtail Millet Idli with Mysore Chutney and Keerai Sambar for a delicious breakfast.
Count of ingredients are 7 |
###Human:
generate a recipe for Grilled Tomato And Cheese Sandwich Recipe
###Assistant:
To begin making the Grilled Tomato and Cheese Sandwich Recipe by spreading the butter evenly on both the side of the bread.First place the bread on the sandwich toaster, then place the tomato, sprinkle the seasoning over it and place the cheese slice over it and then cover it.
Toast the sandwich till you get grill marks over the bread.Serve the Grilled Tomato and Cheese Sandwich Recipe along with some glass of juice like Gajjar Lauki Juice Recipe (Bottle Gourd Carrot Juice) to kick start your breakfast with a satisfying meal.
Count of ingredients are 7 |
###Human:
generate a recipe for Odia Chatu Besara Recipe (Mushrooms in Spicy Mustard Curry)
###Assistant:
To begin making the Chatu Besara Recipe first clean the mushrooms thoroughly under running water.
Cut them into halves and keep aside.Peel the potato and chop it into small pieces and keep it in a bowl of water until it is needed.
Setting chopped potatoes aside in water helps retain their colour.Next, prepare the mustard paste.
Place all the ingredients listed under “for mustard paste” into a blender and grind to a fine but thick paste.
Add as little water as possible in order to ensure that the paste is thick and not runny.Now, to begin making the curry, add about 2 tablespoons of oil into a kadai or a heavy bottomed pan on a medium heat.First add the potatoes, sprinkle some salt and saute until they are almost cooked and get a light brown colour.
Once the potatoes are cooked, transfer them to a paper towel to drain the excess oil and keep aside.In the same kadai, add the chopped tomatoes and toss them for a minute.
Next, add the chopped mushrooms.
Saute these on high heat for 6-8 minutes, until the mushrooms are half cooked.
Add the roasted potatoes and turmeric powder and toss together for another couple of minutes.To this, add the prepared mustard paste, mix well and saute for 2 more minutes.
Add salt and required amount of water of the gravy, as per the consistency you desire.
Allow the curry to come to a boil so the masalas get cooked thoroughly.
Simmer the Odia Chatu Besara on low to medium heat for about 5 minutes, until all the masalas get well absorbed by the vegetables.Garnish with chopped coriander leaves and serve the Odia Chatu Besara along with dinner.
Count of ingredients are 11 |
###Human:
generate a recipe for Veg Lebanese Mihshi Malfuf Recipe (Stuffed Cabbage Leaves)
###Assistant:
To begin making the Veg Lebanese Mihshi Malfuf recipe, clean cabbage and parboil head in a large kettle of water just long enough to soften and separate leaves.
Place the cabbage leaves in a colander as you peel them.Pit out the large stem from the bottom of the cabbage.
This will help the leaves to roll easily.
Mix all the ingredients mentioned under stuffing in a bowl .
Lay each cabbage leaf separately on a cutting board, cut out the stem if it's too thick.
Spread 1 to 2 table spoons of rice stuffing along the edge of the leaf, then roll it slowly and tightly over the stuffing all the wayLine up the stuffed rolls carefully in a wide/deep cooking pot one by the other in a compact mannerPlace garlic flakes in between.
Pour tomato puree and water over the cabbage rolls.
Add salt, pepper powder and oil.
The sauce should cover the rolls and if not, add more water until it does.Carefully shake/tilt the cooking pot sideways a few times to ensure the sauce seeps through everywherePlace a heavy plate inside the pot, on top of the rolls, cover the pot, and turn on the stove on high heat for about 5-10 minutes till they boil and later simmer and cook for 40 minutes.Serve hot with a squeeze of lemon juice.
Serve Veg Lebanese Mihshi Malfuf along with Mujaddara for your weekend dinner with friends and family.
Count of ingredients are 14 |
###Human:
generate a recipe for Baked Paneer Corn Kebab Recipe
###Assistant:
To begin making the Baked Paneer Corn Kebab Recipe, pulse the corn kernels in a mixer grinder and make a coarse crumble.
It shouldn't be a paste.In a bowl add crumbled paneer and steamed sweet corn kernels and all the remaining ingredients except the oil and cashew nuts.
Mash well to make a dough like mixture.
You should be able to shape them into kebabs.Grease your fingers and palms with oil and take small portion in your palms and make patties with the Paneer Corn Kebab mixture.
Place half cashew piece on top of the Paneer Corn Kebab and press a little.Preheat the oven to 180 C.Place the Paneer Corn Kebab on a baking sheet lined with parchment paper or aluminium foil.
Brush the top of the paneer kebabs with oi.
Cling wrap them and refrigerate for 25-30 minutes until they firm up.Bake the Paneer Corn Kebab in center rack for 25-30 minutes until the crust is golden brown.
Once done, remove from the oven and serve.Serve the Baked Paneer Corn Kebab along with Dhaniya Pudina Chutney and Masala Chai for a wholesome tea time snack with friends and family.
Count of ingredients are 13 |
###Human:
generate a recipe for Apple Roses Recipe With Homemade Puff Pastry Sheets (Eggless)
###Assistant:
To prepare Apple Roses Recipe With Homemade Puff Pastry Sheets (Eggless), start by preparing the puff pastry dough.In a bowl, add butter (at room temperature) and whisk it with a fork.Mix saffron, castor sugar and cinnamon powder in a bowl and keep it ready for later use.Add all-purpose flour in a Mixing bowl.
Add required water to make a smooth but tight dough.To prepare the apple roses now, add apple slices, sprinkle lemon and water into a glass/ceramic microwave safe bowl and microwave it on medium for 4 minutes or until cooked.To soften the apple slices while making the roses, cool the apple slices to room temperature.Now roll the dough out to make long rectangular sheet and cut strips of 8-inch long and about less than an inch wide.Apply butter and sugar cinnamon powder on it.On the upper half of the stip, arrange the apple slices side by side to make half of the sheet overlapped with arranged apple slices.Now fold bottom part of the sheet once.Apply more butter and sugar cinnamon powder on it.Now roll the sheet with arranged apple slices gently, to make a beautiful rose!Repeat the process to make other eggless apple roses as well.Preheat Oven to 200 degrees Celsius for 10 minutes.
Meanwhile you can Repeat the process to make other eggless apple roses as well.To bake, arrange the roses on a parchment paper lined Baking sheet and bake for 30-35 minutes or until the edges appear brownish and crisp.Serve it these delicious Apple Roses Recipe With Homemade Puff Pastry Sheets (Eggless) with more cinnamon-sugar powder sprinkled on them, during tea time with Masala Chai or Coffee.
Count of ingredients are 10 |
###Human:
generate a recipe for Thai Pumpkin Soup With Red Curry Paste Recipe
###Assistant:
For the Red Thai Curry Paste:To prepare Thai Pumpkin Soup With Red Curry Paste Recipe, prepare the Red Thai Curry paste recipe.
Place the ingredients - lemongrass, red chillies, garlic, ginger, coriander seeds, cumin seeds, white pepper powder, salt to taste, lemon juicein a food processor or blender and process well to create a fragrant Thai red curry paste.Use as required or store refrigerated for further use.
If you find the paste too thick, add a little more coconut milk to help blend ingredients.For the Roasted Pumpkins:Add a little olive oil in a pan and add the chopped pumpkin along with salt, chilli powder and a pinch of turmeric powder.
Roast them till they are soft .
Cool and grind to a paste.Heat the remaining Olive oil in a large sauce pan and cook the curry paste for one minute or until it becomes fragrant.Add the vegetable stock along with the pumpkin puree and bring it to a boil.
Simmer and let it boil for a good 20 minutes on low flame.Add salt and pepper powder along with the coconut milk .
Stir well and cook for further 5 more minutes.Stir in the lime juice and strain the soup for a smooth texture.Pour Thai Pumpkin Soup With Red Curry Paste Recipe into serving bowls.
Swirl in some coconut milk and garnish with pepper powder, red chillies and fresh coriander leaves.Serve with Vegetarian Pad Thai Recipe for wholesome and comforting meal.
Count of ingredients are 17 |
###Human:
generate a recipe for Cheese And Olive Spaghetti Recipe
###Assistant:
To prepare cheese and olive spaghetti pasta, cook the spaghetti as per instructions on packet, in a large pot, al dente.
Drain.Heat the olive oil in a wok/kadai, add garlic and cook for a minute.Add the chili flakes and stir for about ten seconds.Immediately toss in the pasta and all the ingredients except the cheese and basil leaves.
Mix well together for a minute or two.Take off the fire and put into a serving dish.Drizzle a bit of olive oil over the pasta.Add crumbled feta cheese and grated parmesan cheese over the pasta.
Add the basil leaves and stir through the cheese and olive spaghetti pasta.Serve hot with fresh Insalata Caprese Salad and rosemary focaccia bread for a weeknight dinner.
Count of ingredients are 12 |
###Human:
generate a recipe for Mirchi Pakodi Recipe
###Assistant:
To begin making the Mirchi Pakodi Recipe, firstly we will mix the tamarind paste and jaggery in a bowl.Make a slit in the green chillies and takes the seeds out, so that we can stuff the masala inside the green chillies.Now in the tamarind and jaggery mixture, add in the ajwain seeds, fennel seeds, gram flour, red chilli powder and salt.
Mix everything well.
Stuff this mixture into the green chillies one by one and keep it aside.
To make the Gram flour batter, add gram flour, baking soda, turmeric powder, ajwain and water.
Mix everything to create a thin batter.
Make sure it should not be too watery and it should be thick enough to coat the green chillies.Meanwhile, heat the required oil in a heavy bottomed pan.
Dip the stuffed chillies into the batter and add it to the hot oil.
Fry them till it becomes golden brown.Once done, take them out and let them cool down a bit.
Cut into half and add to the serving bowl.Garnish the Bajjis with Onions, Peanuts, Coriander Leaves, Lemon Juice and Chaat Masala Powder and it is ready to be served.
Count of ingredients are 16 |
###Human:
generate a recipe for Assamese Style Ghila Pitha Recipe (Sweetened Rice Fritters Recipe)
###Assistant:
To begin making Assamese Style Ghila Pitha Recipe, soak the rice in water for 2 to 3 hours.
Once soaked, drain the water completely and pat dry.Grind the rice into a flour like mixture, it will be a little coarse.Melt the jaggery in 1/4 cup of water and keep aside.In a large mixing bowl, combine the ground rice flour along with the cooked rice, jaggery water, baking powder, cardamom powder, lemon zest and baking powder.Form a dough like consistency to make Ghila Pitha.
The dough should not be too hard not too soft, just enough to hold and put in a kuzhi paniyaram pan.Heat a Kuzhi Paniyaram pan and add a few drops of oil into each one of the cavities.
Grease your palms with oil and form small oval balls.
Flatten the Ghila Pitha a little and place them in the kuzhi paniyaram pan.
Fry on both sides initially on medium flame until cooked through and also golden brown from all sides.Once done, remove the Ghila Pitha from the pan and proceed the same way with the remaining batter.Serve the Ghila Pitha as a tea time snack or as a dessert after a good lunch.
Count of ingredients are 7 |
###Human:
generate a recipe for Corn And Peas Curry Recipe
###Assistant:
To begin making the Corn and Peas Curry Recipe, we will first cook the corn on the cob.
Into a pressure cooker, add the cut corn along with salt and water, pressure cook for 2 whistles.
Turn off the heat and allow the pressure to release naturally.
Once done open the cooker, drain off the excess water and keep the corn aside.
The next step is to make the gravy for the Corn and Peas Curry.Heat a skillet on medium flame, dry roast the cumin seeds, coriander seeds and dry red chillies until fragrant this will take about 3-5 minutes.
Transfer the dry roasted whole spices into a mixer jar.
Next in the same pan, add some oil and heat on medium flame, to this add the garlic cloves, ginger and onions.
Saute these for about 5-7 minutes until the onions turns soft and lightly brown.
Once done,stir in the grated coconut and saute for a minute.Mix well and turn off the heat.
Allow the mixture to cool and add it to the mixer jar that has the whole spices.
Grind everything into a smooth paste using some water and set aside.
Heat a kadai with oil on medium flame, to this add mustard seeds, and curry leaves and allow it to crackle.
Next add the tomato puree and bring it to a single boil.
Once it comes to a boil, add the freshly ground spice-onion paste mixture, and mix well to combine.
Now add the turmeric powder, garam masala and kashmiri red chilli powder and mix well.
At this stage add the boiled corn, into the gravy, adjust the consistency of the Corn and Peas Curry by adding the required amount of water.
Add the peas, cover and bring the Corn and Peas Curry to a brisk boil.
Check the salt and spices at this stage and adjust the taste accordingly.
Once done, turn off the heat, transfer the Corn and Peas Curry Recipe to a bowl and serve hot.
Serve Corn and Peas Curry Recipe along with Jeera Rice Recipe, Lachedar Kakdi Pyaz Kachumber Recipe - Onion Cucumber Salad and finish the meal with Paan Matka Kulfi Recipe as dessert.
Count of ingredients are 18 |
###Human:
generate a recipe for Sprouted Moong Dal Recipe - Spicy Sprouted Lentil Curry
###Assistant:
To begin making the Sprouted Moong Dal Recipe, heat ghee/oil in a pressure cooker.Add the mustard seeds and the cumin seeds and once they crackle add the onion, garlic, asafoetida and saute it for 1-2 minutes till the onions turn translucent.After 1-2 minutes, add the turmeric powder, moong sprouts and sauté it for about a minute.Next add the masala, chilli powder and mix well.
Add water and then add the kokum, jaggery, salt, peanut powder and stir well to combine.Cover it with the lid and cook it till the cooker releases 1 whistle or till the sprouts are well cooked.
Adjust the consistency of water if required.Once the Sprouted Moong Dal is done, garnish with fresh coriander leaves and serve hot.Serve Sprouted Moong Dal Recipe with hot with phulkas or hot Steamed Rice with a dollop of ghee for lunch or dinner.
Count of ingredients are 17 |
###Human:
generate a recipe for Kerala Chicken Roast Recipe
###Assistant:
To begin making the Kerala Chicken Roast recipe, wash and clean the chicken pieces.In a mixing bowl marinate the cleaned chicken along with turmeric powder, kashmiri chili powder, lemon juice and salt to taste and keep in the refrigerator for half an hour.
This will help the chicken get tender.Shallow fry the marinated chicken pieces in a heavy bottomed pan on medium heat till it becomes golden brown on either side the chicken is just about cooked.
Remove the chicken pieces from the pan.To the same pan, heat oil on medium heat; add the sliced onions with a pinch of salt.
Cook till onions turn golden brown.
Add the ginger and garlic and cook for a few seconds until the flavours start coming through.Add coriander, red chilli, garam masala fennel powder and saute for a few seconds till masala is cooked through.Add sliced tomatoes and curry leaves along salt and mix well.
When the tomatoes become soft, add one or two spoons of water to get a nice paste like consistency.At this stage, add the fried chicken pieces and give a good stir till the masala coats the chicken well.The Kerala Chicken Roast pieces should be succulent coated well with the masala.
Stir fry the chicken in the masala for about 4 to 5 minutes.
Check the salt and spices and adjust to suit your taste.Once done, turn off the heat and transfer the Kerala Chicken Roast to a serving bowl.Serve Kerala Chicken Roast along with Malabar Parotta, Steamed Rice, Pineapple Rasam and a Cabbage Thoran for a weeknight dinner or even a special weekend lunch.
Count of ingredients are 14 |
###Human:
generate a recipe for Kerala Style Taro Root Curry Recipe (Colocasia)
###Assistant:
To begin making the Kerala style Taro root curry, first thoroughly wash and scrub theboiled Taro roots.
(You can soak them for 20-30 minutes in water, so that the dirt comes off easily)Apply some coconut (or any other) oil to your hands and peel them.
Be sure to remove the green layer under the skin too.Cut the Taro root into bite sized pieces.In a sauce pan/Kadai or a seasoned earthen pot add the Taro root, tamarind piece(s), salt and some water.
Cook on low flame till it is well cooked.Meanwhile, in a mixer blend together the coconut, chilli powder and small onions.Add this mixture to the cooked Taro roots, add salt if required and cook for 5-6 minutes more.Heat oil in a small pan and add the mustard seeds.
Once they splutter add the cumin seeds.Add the onions, curry leaves and sauté for a minute.Add the red chillies, sauté for a few seconds and add this tempering to the Taro root curry.Mix well and cook for 1-2 minutes.Your Kerala Style Taroo Root Curry Recipe Is ready, serve with hot rice or phulkas
Count of ingredients are 11 |
###Human:
generate a recipe for Pavakka Pachadi Recipe - Bitter Gourd Pachadi
###Assistant:
To begin making the Pavakka Pachadi Recipe, first wash the bitter gourd, cut it lengthwise and remove all seeds.
Chop it to small pieces.Add 1 teaspoon of salt and a pinch of turmeric powder to bitter gourd slices and mix well.
Keep it aside for 30 to 40 minutes.
Bitter Gourd would have left some water.
Discard it.
Again sprinkle little water, mix and squeeze the bitter gourd slices with your hand.
This helps to reduce the bitterness of bitter gourd.Heat oil in a heay bottomed pan, add chopped bitter gourd and saute.
Keep sauteing in low medium flame.
When the bitter gourd is 75% done, add chopped onions and saute .
Meanwhile, prepare the masala.
Grind coconut, mustard, green chillies and salt to a smooth water adding little water.
When the bittergourd and onions are done, add the ground paste to the roasted veggies, add curd or buttermilk .
Give a mix and allow it to gently boil on a low medium flame.
Switch off.
The next step is to prepare the tempering.
Heat oil in a tadka pan, add mustard seeds, when it splutters, add red chillies, curry leaves and pour it over the pachadi.Pavakka Pachadi is ready to be savoured! Serve Pavakka Pachadi along with Keerai Sambar, Steamed Rice and Raw Banana Thoran for a delicious everyday meal
Count of ingredients are 11 |
###Human:
generate a recipe for Dry Fruits Spongy Cake Recipe
###Assistant:
To begin making the Dry Fruits Spongy Cake recipe, first mix all the dry ingredients in a mixing bowl.
Sieve it so that if any coarse particle is there, it can easily be separated except dryfruits.Next, add 2 tablespoons of dry fruits to this.
Now in another mixing bowl mix all wet ingredients.Now slowly pour the wet mixture to dry mixture and mix this using a spatula.Don't over mix, otherwise the aeration will be gone.
Meanwhile preheat the oven at 150 degree for 10 minutes.Put an aluminium foil on the baking tray.
Grease the cake tin with oil and then spread dry flour all over it and remove the extra flour.Pour the cake mix and fill it up to 3/4th level of tin.
Sprinkle the rest 1 tablespoons of dryfruits on the cake batter.When u bake, it will rise up.
Bake at 150 degree for about 30 minutes.Insert a toothpick to check if the cake is cooked.
If it comes out clean its ready.
Serve Dry Fruits Spongy Cake along with Cold Coffee Smoothie and Aloo Tikki Stuffed Pita Sandwich during your tea time parties.
Count of ingredients are 10 |
###Human:
generate a recipe for Chutney Podi Sadam Recipe - Rice Flavoured With Chutney Podi
###Assistant:
To begin making the Chutney Podi Rice Pot Recipe, make sure you have cooked rice a few hours earlier or the previous day as the grains will be separated out well.
You can also make the Idli Dosa Milagai Podi Recipe - South Indian Chilli Chutney Powder and keep it ready.
Heat ghee in a kadai, add the mustard seeds, the urad dal, chana dal and peanuts.Allow the mustard seeds to crackle; the dal and peanuts to get roasted well until it gets a golden brown color.Do this on low to medium heat else they will get brown faster than you want them to and the peanuts will remain raw.Once the dal is golden brown and roasted, add the curry leaves, slit green chillies, turmeric powder and stir for a few seconds.Now add the fine chopped onions.
Once the onions have turned transparent, add in the Idli Dosa Milagai Podi Recipe - South Indian Chilli Chutney Powder Add the cooked rice, sprinkle some salt and give it a good stir until all the ingredients have combined well and the rice gets well coated.Turn the heat to low, sprinkle some water and cover the pan and allow the rice to steam along with the seasoning for a couple of minutes.Turn off the heat.
After a couple of minutes, squeeze the lemon juice and give the rice a good stir.
Check the salt and spice levels and adjust to suit your taste.Garnish with chopped coriander leaves and it is ready to be served.Serve this Chutney Podi Sadam Recipe, with Nellikai Pachadi Recipe (Amla/ Gooseberry Raita) and Ambode Recipe (Karnataka Style Masala Vada) for a weekday meal.
Count of ingredients are 14 |
###Human:
generate a recipe for Whole Wheat Spinach And Tofu Paratha Recipe
###Assistant:
To begin making the Whole Wheat Spinach And Tofu Paratha Recipe, first combine the flour with the oil/ghee and all the other ingredients mentioned, in a big mixing bowl.Start kneading the dough, by adding a little water (if required) and working the dough until it comes together into a soft, pliable dough.
Cover the dough with a damp cloth and keep it aside for 15 mins.After 15 mins, divide the dough into 14 to 15 equal sized balls, depending on the size of the paratha you prefer to make.Take one ball, dust it with flour and roll it out into a disc of preferred thickness and size that you like the parathas to be.Place the rolled out paratha onto hot griddle and allow it to cook until light brown spots appear on the underside and bubbles appear on top.Brush with oil/ghee and flip and cook the other side as well.Now brush the other side with oil/ghee and flip again, to ensure that both sides are uniformly browned.Repeat with remaining portions of dough and serve hot along with a bowl of yogurt and pickle for breakfast, or pack it into your lunch box or even serve it for a weeknight dinner.
Count of ingredients are 15 |
###Human:
generate a recipe for Eggless Tutti Frutti Cake Recipe
###Assistant:
To prepare Eggless Tutti frutti cake, prep up all the ingredients and preheat oven to 180 degrees Celsius.
Prepare a loaf tin by applying oil on it and dusting with flour.Sift together the dry ingredients- all-purpose flour, wheat flour, semolina, cornstarch, baking powder, baking soda and a pinch of salt.
Mix well.Take a big mixing bowl and add butter, condensed milk, sugar, yogurt, vanilla essence and mix it well until it forms a creamy texture.Now sprinkle some plain flour over the tutti frutti and spread it well (Dusting the tutti frutti with some flour before incorporating them into the batter helps in even distribution preventing them from sinking to the bottom of the cake).Now add the dry ingredients to the wet mixture.
Mix very well.
For the right consistency, add milk if needed.
Add tutti frutti and raisins and at last add white vinegar and then mix it well.Pour the batter into the prepared loaf tin and tap well.
Sprinkle some crushed cardamom if using.Bake in the preheated oven for 30 to 35 minutes at the same temperature.The top needs to turn golden brown and a tester (toothpick) should come out clean.Allow the Eggless Tutti Frutti Cake to cool for 1 hour.
Then slice and enjoy with Masala Chai or Filter Coffee.
Count of ingredients are 19 |
###Human:
generate a recipe for Kiwi Basil Lemonade Recipe
###Assistant:
To begin making the Kiwi Basil Lemonade recipe, peel the kiwis and keep them aside.Now add the kiwis along with some basil leaves and puree them in a mixer grinder.Now in a big jug, add in the lemon juice, sugar syrup, black salt and water.
Mix everything properly.Now in the same jug, add in the kiwi and basil puree.
Mix it well and make sure the puree is mixed with the flavoured water properly.Add in the ice cubes and serve.
You can also keep it in the refrigerator to make it chilled.
Serve Kiwi Basil Lemonade along with some snacks like Instant Nimbe Avalakki and Baked Masala Namak Para to your guest when they visit you at your home.
Count of ingredients are 7 |
###Human:
generate a recipe for Vegetable Dal Pakor Recipe - Dal Bhajiya
###Assistant:
To begin making the Vegetable Dal Pakora, into a preheated pan roast the fennel seeds till aromatic.
Remove from the pan and allow to cool.
Once the fennel seeds have cooled crush them coarsely in a mortar and pestle and keep them aside.
Add the soaked dals into a mixer grinder.
Add very little water and blend to make a coarse batter.
Transfer the Dal pakora batter to a mixing bowl and add in the remaining ingredients like the green chillies, ginger, carrots, onions, enos fruit salt, red chilli powder, turmeric powder, fennel seeds and salt to taste.
Check the salt and spice levels and adjust to suit your taste.
*Method for pan frying the pakora'sPreheat the kuzhi paniyaram pan, add about a teaspoon of oil in each of the cavities.Add spoonful of the Vegetable Dal Pakora Batter into each cavity; drizzle some oil onto the dal pakoras and allow to steam.
Once you notice the top of the pakora cooked, flip it over and drizzle a little more oil and pan fry them on medium heat until browned on all sides and also cooked inside.
Once done transfer the Vegetable Dal Pakora onto a plate with an oil absorbent paper and serve hot.Proceed the same way with the remaining pakora batter.
Serve Vegetable Dal Pakora along with Dhaniya Pudina Chutney as a tea time snack with a hot cup of Adrak Chai.
Count of ingredients are 13 |
###Human:
generate a recipe for Strawberry Raita Recipe
###Assistant:
To begin making the Strawberry Raita, we will first rinse the strawberries in water.
Remove the green stem on top and finely chop the strawberries.
Set aside in a bowl until required.In a large bowl; add the yogurt, sugar, salt, cumin powder, black pepper powder and whisk well until soft and fluffy and there are no lumps.
Once the yogurt is whisked well, stir in the chopped onion, green chillies, coriander, and strawberries.
Once strawberries are added, you will notice the color of the yogurt will start changing giving it a delicious pink color.
Check the salt and spice levels and adjust to suit your taste.Garnish the Raita with strawberry slices just before serving.Serve Strawberry Raita along with Paneer Tikka Masala and Pudina Tawa Paratha for a weekday lunch or dinner.
Count of ingredients are 9 |
###Human:
generate a recipe for Chironji and Makhane Kheer Recipe
###Assistant:
To begin making the Chironji & Makhane Ki Kheer Recipe, we will first roast the phool makhana in ghee until crisp and aromatic.Heat a teaspoon of ghee in a heavy bottomed pan and roast makhana while continuous stirring until they become light brown and crisp.
Once done, remove from kadai and set aside to cool.Coarsely grind half of the roasted makhana in a mixer grinder and keep aside.
We will use the remaining roasted makhana as a whole into the kheer.Boil the milk in a heavy bottomed pan and condense the milk until it becomes just close to half.
Keep stirring occasionally to prevent the milk from settling into the bottom of the pan.Once the milk is condensed, add the jaggery, the roasted Makhana (whole) and coarsely ground Makhana.
Mix well and cook on a medium flame for 5 to 10 minutes, while stirring occasionally until the kheer becomes thick and the makhana has absorbed and cooked through.
Add the saffron and nutmeg powder into the kheer, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.While the kheer is cooking, heat a teaspoon of ghee into another small pan and roast all the dry fruits in it till lightly brown and you get a roasted aroma.Add the half of the roasted dry fruits to the Makhane Ki Kheer and simmer for 3-4 minutes and turn off the heat.Serve Chironji And Makhane Ki Kheer after your delicious festive meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda.
Count of ingredients are 10 |
###Human:
generate a recipe for Black Cherry Glazed Thandai Burfi Recipe
###Assistant:
To begin making Black Cherry Glazed Thandai Burfi Recipe, firstly heat a pan with clarified butter and add the grated bottle guard.Cook the bottle gourd for about 6-7 minutes or until it becomes soft.
Add in the required sugar and cook it until the mixture becomes dry.Once it is done, add mawa, thandai masala, chopped cashews, chopped almonds, cardamom powder and a pinch of green colour.
Make sure that you mix everything well.
(You can avoid the green colour)Meanwhile, grease an aluminium tray with ghee.
Pour this mixture in the tray and spread it evenly.Let it cool down for 3-4 hours.
After 3-4 hours, cut the pieces of your desired shape.
Spread cherry glazed spread on the burfi and garnish them with some chopped almonds.Serve Black Cherry Glazed Thandai Burfi to your friends and family as a dessert after your delicious meal of Jodhpuri Aloo, Boondi Raita, Palak Puri and Satvik Carrot Sprout Salad.
Count of ingredients are 10 |
###Human:
generate a recipe for Eggless Nutella Crepes With Strawberries Recipe
###Assistant:
To prepare these Eggless Nutella Crepes With Strawberries Recipe, in a deep bowl mix the flour, milk, water, sugar, vanilla essence & the melted butter.Using a whisk remove the lumps and beat until you get a smooth batter.Keep a Crepe pan on a medium flame, pour the batter in the center of the pan & tilt the pan in a circular motion so that the batter coats evenly on the surface of the pan.Cook the crepes for 2 minutes or until the crepes turn light brown.
Carefully lift the edge of the crepe to see if it is done, turn over the crepe and cook the other side for another minute till done.Spread a generous amount of Nutella on the inner side of the crepe, fold it or roll it, garnish with roughly chopped strawberries and serve immediately with a glass of Blueberry Chia Banana Smoothie to make a wholesome breakfast.
Count of ingredients are 8 |
###Human:
generate a recipe for Rase Wale Aloo Recipe (Boiled Potato in Tangy Tomato Sauce)
###Assistant:
To begin making the Rase Wale Aloo recipe, in a heavy bottomed pan heat oil and temper the jeera and hing.Add tomato puree and cook till all the moisture reduces.
Add all the masalas and sugar.
Cook for another 30 seconds.Add the potatoes and add 1 glass water (250ml) and let it cook and reduce further to a thick consistency.Mash some of the potatoes in the gravy to get that typical rase wale aloo.
Serve Rase Wale Aloo along with Puri or Pudina Tawa Paratha for lunch or dinner.
Count of ingredients are 12 |
###Human:
generate a recipe for Stuffed Mango Pickle Recipe - Gujarati Double Mango Pickle
###Assistant:
To prepare this easy and long staying Gujarati Dabla Keri Nu Athanu/ Whole Stuffed Mango Pickle Recipe, get all the ingredients handy and wash the mango and pat them dry completely.In a bowl, mix all the spices along with salt and keep it aside.Take a pan, heat oil and add asafoetida.
Let it cool completely.Pour in 2 tablespoons of oil with the prepared pickle masala and give it a nice stir.Prepare the mangoes by giving a vertical slit to remove the stone within and slit perpendicularly, keeping the base of the mango intact.Start stuffing all the mangoes with pickle masala by gently pressing the masala within to leave no air gap inside.
Take care to keep the mangoes intact during the whole process of stuffing.Transfer thus filled raw mangoes in a glass jar, closing the lid tightly and keep without disturbing for 24 hours.After a day, heat 300 grams oil in a pan and cool it completely.
Pour oil into the bottle such that the pickle masala stuffed mangoes are submerged.Relish Whole Stuffed Mango Pickle Recipe with a clean spoon every time, with hot khichdi or a hearty Gujarati thali for lunch.
Count of ingredients are 6 |
###Human:
generate a recipe for Biryani Chammanthi Recipe (Green Chutney Recipe)
###Assistant:
To begin making the Biryani Chammanthi Recipe, keep all the ingredients ready and add them into a grinder and grind it into a smooth paste.Once done add lemon juice and salt and mix well and serve.
Serve the Biryani Chammanthi Recipe (Green Chutney Recipe) along with Peppery Mushroom Biryani Recipe or Awadhi Style Chickpea Kofta Biryani Recipe.
Count of ingredients are 9 |
###Human:
generate a recipe for Easy Gajar Halwa Recipe With Khoya Made In A Pressure Cooker
###Assistant:
To begin making the Gajar Halwa with Khoya, grate the washed and peeled carrots.Heat a pressure cooker on medium flame, add ghee and grated carrots and saute for a couple of minutes.
Sprinkle a little water and close the pressure cooker.
Pressure cook the carrots for 1 whistle and turn off the flame.
Allow the pressure to release naturally.In the meanwhile, heat a kadai on medium flame, add milk and allow it to come to a rolling boil, turn down the heat and let the milk reduce to 3/4th its quantity.Once the milk has reduced and thickened, add the grated khoya, elaichi powder and sugar.Allow the khoya and sugar to melt and the whole milk mixture to come together.
Now reduce the flame and transfer the cooked carrots into the milk.Continuously stir the milk and carrot mix, till you get a thick gajar halwa.Adjust sugar and elaichi according to your taste and add two more tablespoons of ghee and give the gajar halwa one final stir.
Garnish the Gajar Halwa with dry fruits.
Serve the warm Gajar Halwa along with some vanilla ice cream or cold Gajar Halwa with some Basundi (Rabri) Recipe (A Nutty Condensed Milk Pudding)
Count of ingredients are 7 |
###Human:
generate a recipe for Garlic Red Chicken Gravy Recipe
###Assistant:
To begin making the Garlic Red Chicken Gravy recipe, soak red chillies and garlic for 10 minutes in hot water.Take a mixie jar.
Grind the soaked red chillies and garlic into a fine paste.
Keep it aside.To begin the garlic red chicken gravy, heat oil in a pressure cooker.
Add finely chopped onions, stir it till it turns golden brown.Now add chicken, salt and turmeric powder in it.
Add the paste and stir well.Add curd and mix it properly.
Now add cumin powder and stir.
Next, close the pressure cooker lid and wait for one whistle.
The Hot spicy delicious Garlic red chicken gravy is ready to serve now.
Serve Garlic Red Chicken Gravy along with Steamed Rice or a Garlic Naan for a weekday meal.
Count of ingredients are 10 |
###Human:
generate a recipe for Bell Pepper Sabji Recipe-No Onion No Garlic
###Assistant:
To begin making the Bell Pepper Sabji Recipe, keep all the ingredients prepped and ready.
First heat oil in a kadhai/wok.Add the mustard seeds and once they splutter add the cumin seeds.Add in the colored bell peppers and saute till it softens.
Add hing, turmeric powder, red chilli powder and Goda masala (if using) and mix well.Add salt and cook covered for 1 to 2 minutes.
Add the tamarind paste, jaggery, groundnut powder, sesame powder and a little water (about 3-4 tablespoon).Cook uncovered for 1 to 2 minutes more, stir once or twice.Garnish with coriander leaves and serve immediately.
Serve Bell Pepper Sabji Recipe along with Gujarati Dal and Phulkas for a weekday lunch or dinner.
Count of ingredients are 14 |
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