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### Human: give me recipe for Basbousa Recipe With Egg ### Assistant: To begin making Basbousa Recipe With Egg, mix semolina desiccated coconut flour in a mixing bowl.Add the wet ingredients one by one - add eggs, butter, curd, and vanilla essence. Mix well and leave the mixture for 15 minutes. Preheat oven 200c for 10 minutes.Grease the square shape baking tray with butter and add the mixture to it.Bake at 180c for 40 mins or until the top layer turns light brown.Prepare the sugar syrup now in a saucepan. Add sugar water lemon essence and rose water and heat the pan on medium. Once water starts boiling boil it for 5 more minutes. We need one string consistency and anything more than that will not feel the authentic basbousa.Remove the baking tray from oven. Run the knife around edges and cut it into desired shapes, and then pour sugar syrup.Bake again for 15 more minutes or till done, and take it out. Let it cool for 20 minutes and then you can either serve it warm or chill the sweet and serve it later. Serve Basbousa Recipe With Egg garnished with more desiccated coconut powder, as a party dessert along with Fizzy Pomegranate & Mint Mocktail Recipe for a house party with friends and family. Ingredients coconut,rose water,water,vivatta maida,sugar,curd milk,vanilla,lemon,sooji (semolina rava),eggs,butter Cook Time: 90 Cuisine: Middle Eastern

### Human: give me recipe for Methi And Palak Paratha Recipe ### Assistant: To begin making the Methi and Palak Paratha Recipe, in a pan heat oil over medium heat. Add the cumin seeds and allow them to sputter. Next add the chopped onions and grated garlic, fry until fragrant.When the onions turn light brown in color, add the turmeric powder and red chilli powder. Sauté for a minute or so. Then add the cumin powder, coriander powder and sauté again for few seconds.Add the chopped spinach and methi along with salt and chaat masala. Stir to combine and cook the greens over medium flame. The greens will immediately release water, so keep stirring until they are fully cooked and the water evaporates completely. Turn off the heat, transfer spinach and methi leaves to a bowl and set aside to cool completely.In a large bowl, add the whole wheat flour along with cooked spinach and methi mixture. Gently rub the greens and flour with your fingers.Using little water at a time knead it together to make a firm and smooth dough. Drizzle a teaspoon oil on the top and knead until the dough is smooth but not sticky.To make the parathas, divide the dough into 8-10 portions of equal size. Roll each portion out into a flat paratha about 6-7 inches in diameterOur next step is to cook the paratha; for this preheat a skillet (Roti Tawa). When the tawa is hot; place the rolled out paratha in the skillet and cook for a minute on both sides until you notice a few brown spots appear on both sides.No Oil MethodAt this stage, you can skip smearing paratha with oil for cooking, instead cook it directly over the flame like Chapati until the paratha is fully cooked from both the sides. Serve the paratha hot with Raita and ChutneyWith Oil MethodWhen you notice the brown spots, smear a teaspoon of ghee or oil on both sides and cook until the paratha has turned golden brown and lightly crisp on both sides. Cook on medium and not high heat as you want the paratha to get cooked evenly. Once the paratha is done, place it on a platter and proceed to cook the remaining parathas. Ingredients salt,wheat flour,cumin powder (jeera),sunflower oil,chaat masala powder,red chilli powder,cloves garlic,water bind the dough,onion,cumin seeds (jeera),coriander powder,turmeric powder,spinach leaves (palak),methi leaves (fenugreek leaves) bunch Cook Time: 50 Cuisine: Indian

### Human: give me recipe for Bell Pepper & Parsley Rice Recipe ### Assistant: To begin making the Bell Pepper & Parsley Rice Recipe, in a pressure cooker, heat the olive oil on medium flame, to this add, garlic and saute for 30 seconds. To this add the onions, and continue to saute until it turns translucent. This will take about 2-3 minutes. Next to this, add salt and dried rosemary, soaked and drained rice, 2 cups of water and close the pressure cooker. Pressure cook for 2 whistles and turn off the flame. Allow the pressure to release naturally. Once the pressure has released, open the cooker, fluff the rice with the help of a fork and spread the rice in a platter allowing the rice grains to separate and cool down to room temperature. Next, in a skillet heat olive oil, add the red chilli flakes, and the three coloured peppers - red,green and yellow. Sprinkle salt. Saute for 4-5 minutes, until the bell peppers are just about cooked, yet have a bite to them. Add the mixed herbs and mix well. Turn off the flame. Finally, add these pan roasted peppers over the rice, along with chopped parsley and toss well using a fork and spoon. Transfer to a platter and serve. Serve Bell Pepper & Parsley Rice Recipe along with Herbed Vegetables In Roasted Bell Pepper Sauce Recipe or Roasted Chicken Curry Recipe In Spinach Parmesan Sauce and a side of Creamy Garlic Mashed Potatoes Recipe, followed by Strawberry Coconut Trifle Pudding Recipe. Ingredients yellow bell pepper (capsicum),salt,red bell pepper (capsicum),rice,mixed herbs (dried),cloves garlic,virgin olive oil,red chilli flakes,green bell pepper (capsicum),onion,parsley leaves,rosemary dried Cook Time: 45 Cuisine: Continental

### Human: give me recipe for Jolada Roti Recipe - Jowar Bhakri ### Assistant: To begin making Jolada roti, heat water in a pan and add salt and oil to the water. Mix it well. When it starts boiling, add the rice flour and mix continuously to avoid any lumps till all the water is absorbed.Once the water is absorbed, turn off the heat and allow it cool for 5 minutes.After 5 minutes, add the jowar flour to the cooked rice flour and knead well. Keep adding little hot water at a time until the dough becomes soft and non-sticky .Knead properly, as we will make the roti’s immediately without giving any resting time to the dough.Keep the dough covered with clean damp cloth so that it does not dry. The next step is to cook the rotis. Keep a iron tawa/griddle on medium flame.Dust your rolling surface with little whole wheat flour.Now we will start making the rotis using our hands. Divide the dough into 6 - 8 equal portions and roll out a portion of the dough into a round and thick roti using your hands. You can shape the roti by pressing out a circle with your fingers as well.Place the roti over the preheated skillet and cook it for a few seconds on one side or till a few bubbles appear on top.Turn over the roti and cook the other side for a few more seconds. Lift the roti with tongs and roast over the direct flame till brown spots appear on both the sides.Similarly, prepare the remaining Jolada Rotis.Serve Jolada Roti Recipe (Jowar Bhakri) along with Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe), a bowl of Yogurt (Curd) and Uchellu Chutney for North Karnataka inspired meal. Ingredients salt,jowar flour (sorghum),water,rice flour,sunflower oil Cook Time: 50 Cuisine: North Karnataka

### Human: give me recipe for Kambu Murukku Recipe ### Assistant: To begin making the Kambu Murukku Recipe, firstly add Bajra Flour and Whole Wheat Flour in a mixing bowl. Add Salt to taste, Kalonji Seeds, Green Chilli paste, Garlic paste and Butter. Mix everything well and it will look like a coarse slightly sticky mixture. Once it is done, add in the curd and mix it again. Now, slowly add in the water and knead it for 5 to 7 minutes until everything comes together. Now add 1 teaspoon oil and knead again for a minute.Grease the Murukku maker with oil properly. Now add in the murukku mixture and make small small murukkus. Press the outer layer towards the inner layer to seal it, so that the murukku does not open while frying. Keep it aside. Next, heat the required oil in a heavy bottomed pan. Once the oil is hot, add in the murukkus one by one and fry on medium heat until they turn crispy and golden brown in colour.Once done, take them out on a kitchen towel to soak in the excess oil from the murukku. Your murukkus are ready to be served.Serve Kambu Murukku Recipe along with Masala Tea or Filter Coffee for your evening snacks. Ingredients salt,wheat flour,kalonji (onion nigella seeds),sunflower oil,water,curd,green chillies paste,bajra flour ( pearl millet),butter,garlic paste Cook Time: 30 Cuisine: South Indian Recipes

### Human: give me recipe for Amritsari Sookhi Dal Recipe ### Assistant: To begin making the Amritsari Sookhi Dal recipe, firstly wash the urad dal thrice and soak them in water for 30 minutes.Heat a kadai/wok with oil and temper with ingredients given under 'For tempering'.Now add the green chillies, garlic and the onions. Add salt and cook the onions till they turn transparent.Now, add the tomatoes, spice powders and cook them over low flame till the tomatoes become mushy.Add the soaked urad dal along with the water used for soaking.Cover and cook the dal it is is cooked well and the excess water is drained. Switch off and garnish with finely chopped cilantro. Your nutritious Amritsari Sookhi Dal can be served along with Boondi Raita and Phulkas for a weekday lunch. Ingredients tomato,salt,ginger,coriander (dhania) leaves,asafoetida (hing),ajwain (carom seeds),red chilli powder,black urad dal (split),onionlengthwise,cumin seeds (jeera),coriander powder,turmeric powder,green chillies,sunflower oil Cook Time: 50 Cuisine: Punjabi

### Human: give me recipe for Mohan Bhog Recipe - Bengali Style Sooji Ka Halwa ### Assistant: To begin making the Bengali Mohan Bhog Recipe, we will first begin by boiling the water, milk, sugar, saffron and cardamom in a sauce pan and stirring until the sugar melts. Keep the liquid mixture aside on simmer in another stove.In wide heavy bottomed pan, heat 1/2 cup of ghee on medium heat; add the sooji and roast until the semolina gives out a roasted aroma and also turns light golden color. Take care not to let it over brown.Gradually, begin to stir in the hot milk mixture you prepared earlier. Take care to keep the heat in medium as the mixture will splutter around as you pour the hot liquid to make the mohan bhog.Keep stirring the mohan bhog mixture and allow the halwa to thicken. Once the mohan bhog halwa has thickened it will begin to leave the sides of the pan. Cover the pan and simmer for a couple of minutes stirring occasionally.You will notice the mohan bhog halwa is cooked and when you stir the whole mixture comes away from the sides of the pan. At this stage, turn off the heat, cover the pan with a lid and let it to rest for a few minutes.In another small pan; heat the 1 tablespoon of ghee on medium heat; add the cashew nuts and raisins and roast them until the cashew nuts turn golden brown.Turn off heat and stir this to the Bengali Mohan Bhog (Sooji Ka Halwa). Serve the Mohan Bhog Recipe along with Luchi, Aloo Dum and Moong Sprouts Salad with Grated Carrots and Coriander for a special sunday lunch with family. Ingredients cashew nuts,ghee,bay leaf (tej patta),saffron strands strands,milk,raisins,sugar,cardamom powder (elaichi),sooji (semolina rava) Cook Time: 40 Cuisine: Indian

### Human: give me recipe for Eggless Whole Wheat Orange Cake Recipe ### Assistant: To begin making the Eggless Whole Wheat Orange Cake recipe, preheat your oven to 180 degree C.Sieve 1 cup whole wheat flour with corn flour, salt, baking powder, baking soda and keep aside.In a blender take, the granulated sugar, oil and blend well till the mixture get creamy.I made orange juice at home, you can take ready made juice too.You can also blend the orange segments (seeds removed) and strain the juice like I have done. I used three medium oranges to get a bit more than 1 cup juice.Now add 1 cup orange juice in the sugar oil mixture and stir well.Now add the sieved flour mixture and 1 teaspoon orange zest to get a more dominant flavor of oranges, you can also add orange extract or essence.To get the zest of orange, just grate the orange peel, before you peel the oranges.Only grate the orange part, don’t grate the white part.Mix everything very well with a spatula and check there should be no lumps in the cake batter.Pour the batter in a lined or greased cake tin of about 6 inches.Bake in a preheated oven for 180 degrees C for 30-35 minutes or till the tooth pick inserted in the centre comes out clean.Transfer the cake on a wire rack and allow it to cool completely before cutting into slices. Serve Eggless Whole Wheat Orange Cake on its own as a dessert after your meal or serve its slices during tea time with a cup of hot Masala Chai. Ingredients baking powder,wheat flour,corn flour,salt,orange,baking soda,orange juice,icing sugar,sunflower oil Cook Time: 40 Cuisine: Continental

### Human: give me recipe for Rajasthani Methi Mangodi Sabzi Recipe ### Assistant: To begin making the Rajasthani Methi Mangodi Sabzi Recipe, rinse the fenugreek leaves in running water, drain and roughly chop them. Keep it aside.Heat a tablespoon of oil in a pan on medium heat and add the moong dal mangodi.Fry the mangodi's until they turn slightly brown and keep aside.Add the remaining oil in the same pan, add cumin seeds and red chillies.Once the cumin seeds splutters add the finely chopped garlic and onion and saute until the onions are cooked.Add the turmeric, red chilli powder and saute until the oil leaves the sides of the pan.Add the fried mangodi back to the pan and mix well.Now, combine 2 tablespoons of curd in half a cup of water until smooth and add it to the pan.Bring the Rajasthani Methi Mangodi Sabzi to a rolling boil and add the chopped fenugreek leaves and saute until it is well cooked.Season Rajasthani Methi Mangodi Sabzi with salt, garam masala, mix well and switch off the flame.Transfer Rajasthani Methi Mangodi Sabzi into a serving dish and serve.Serve the Rajasthani Methi Mangodi Sabzi Recipe, along with Rajasthani Kadhi and Phulkas for the weeknight dinner. Ingredients salt,methi leaves (fenugreek leaves),mangodi moong dal,red chilli powder,cloves garlic,curd,dry red chillies,onion,cumin seeds (jeera),turmeric powder,garam masala powder,sunflower oil Cook Time: 25 Cuisine: Rajasthani

### Human: give me recipe for Eggless Strawberry, Rose And Pistachio Cake Recipe ### Assistant: To prepare the Eggless Strawberry, Rose and Pistachio Cake Recipe, we will first preheat the oven to 180 C. Line a 6-inch cake tin with parchment paper or grease with little butter and keep aside until required.Next sift together the baking powder, salt and both the flours. In a mixing bowl, whisk together the buttermilk, vanilla essence and melted butter for few minutes till the mixture turns light and creamy in texture.To the wet ingredients, add the sugar and half of the flour mixture. Combine using a spatula or wooden spoon. Fold in the remaining sifted flour, water along with chopped strawberries, pistachio and rose petals.The cake batter should be of a dropping consistency. When a dollop of the batter is raised in a spoon and dropped from a small height, it must fall off and not pour.Transfer the batter to the lined cake tin and bake in preheated oven for 25-30 minutes or till a skewer inserted in the center comes out clean.Take it out on a cooling rack and let it sit in the tin till completely cool before unmolding. Serve warm with a dollop ofrecipe perfect for the summer parties. The batter for this cake is quick and easy to make and the cake is baked in a short span of time. The aroma of rose petals and juiciness of strawberry make this cake really delectable. The pistachio provides the right crunch to the cake.Serve Strawberry, Rose and Pistachio Cake warm with a scoop of Homemade Mango Ice Cream for the summer party dessert with a drizzle of Sticky Date Pudding With Butterscotch Sauce on top.Note: To make buttermilk - To 1 cup of lukewarm milk add a teaspoon of white vinegar. Stir to combine. Allow the mixture to curdle. This should take about 5 minutes or so. Ingredients baking powder,wheat flour,pistachios flakes,salt,water,strawberries,vanilla,caster sugar,buttermilk,rose,flour (maida),butter Cook Time: 60 Cuisine: Continental

### Human: give me recipe for Mini Rava Idli With Tomato Chutney Recipe ### Assistant: To begin with, the mini rava idli with tomato chutney recipe, Start by preparing the rava idli batter which is one part rava, curd, and two parts water add salt to season and keep it aside.Now for the tomato chutney in a blender add tomatoes, garlic, and ginger, grind them to a fine puree and keep them aside.Pulse together tomatoes,ginger,garlic to form a smooth purée.Take a small pan and heat oil to a medium high and add the tomato puree to it and saute it for few minutes until it's cooked and oil oozes from outside.Now let's start making the mini idli, grease the mould generously with oil and pour in the batter(as a measure about a teaspoon of batter went to make one idli)Place the idli mould inside a cooker or an idli cooker and steam it for 10 minutes and check if a toothpick dipped in comes out clean.Serve the Mini Rava Idli with Tomato Chutney for breakfast with a cup of filter coffee and other chutneys like Kadale Chutney (Fried Gram Chutney) Recipe or Chammanthi Chutney Recipe (Coconut And Onion Chutney). Ingredients tomato,salt,hung curd (greek yogurt),ginger,coriander (dhania) leaves,water the batter,cloves garlic,black pepper powder,sooji (semolina rava),sunflower oil Cook Time: 40 Cuisine: South Indian Recipes

### Human: give me recipe for Thai Yellow Curry Risotto Recipe ### Assistant: To begin making the Thai Yellow Curry Risotto Recipe, we need to keep the yellow Thai curry paste ready. You can either use store bought curry paste or make your own following this recipe: Yellow Thai Curry Paste Recipe.Heat a pressure cooker with olive oil on medium flame, add in the garlic, till it turns golden brown. Next, add in the yellow Thai curry paste and cook, until it comes to a single boil. To this add the arborio rice and continue to saute for 10-12 minutes. If you wish to add white wine, you can add it at this stage, tablespoon by tablespoon, ensuring that the wine is absorbed. Finally add in the vegetable stock, salt and close the pressure cooker. Pressure cook the Thai Yellow Curry Risotto for 3 to 4 whistles and turn off the heat.Set the Thai Yellow Curry Risotto aside and let the pressure release naturally. The rice will continue to cook while the pressure is still present inside. Once done, check the salt and adjust to suit your taste. Transfer the Thai Yellow Curry Risotto to a serving bowl, garnish with parmesan cheese and serve hot.Serve Thai Yellow Curry Risotto along with Apple And Ginger Cocktail Recipe followed by a dessert of Lemon Frozen Yogurt Recipe. Ingredients salt,vegetable stock,thai yellow curry paste,cloves garlic,parmesan cheese,arborio rice Cook Time: 35 Cuisine: Fusion

### Human: give me recipe for Roasted Cauliflower Salad With Quinoa & Garlic Yogurt Recipe ### Assistant: To begin making the Roasted Cauliflower Salad With Quinoa & Garlic Yogurt Recipe, prep all the ingredients and keep it aside.Into a pan; add a little oil and preheat it over medium. Add the cauliflower florets, sprinkle some salt and roast the cauliflower until it is firm and yet cooked.To Make the Quinoa Pressure cook the quinoa with 1 cup of water, salt to taste in a pressure cooker for 3 to 4 whistles. Once done allow the pressure to release naturally. Transfer the quinoa to a serving bowl, add seasonings like red chilli flakes and mixed herbs, mix well. To Make Garlic Yogurt Into a mixing bowl, add the hung curd, drizzle olive oil, add garlic, salt and lemon juice. Check the taste and adjust seasonings accordingly. Once done transfer the garlic yogurt to a serving bowl.To Make the Salad Place the seasoned quinoa below on your serving platter, add your roasted cauliflower on top, pour in some of the garlic yogurt dip and sprinkle with pomegranate seeds and serve.Serve the Roasted Cauliflower Salad With Quinoa & Garlic Yogurt Recipe along with Creamy Chicken Pesto Spaghetti Pasta and Light And Creamy Broccoli Soup for your weekend dinner meal. Ingredients salt,hung curd (greek yogurt),mixed herbs (dried),paprika powder,virgin olive oil,red chilli flakes,cloves garlic,lemon,black pepper powder,pomegranate fruit kernels,quinoa,cauliflower (gobi) florets,dried oregano Cook Time: 40 Cuisine: Continental

### Human: give me recipe for Goan Style Frango Vera Recipe - Chicken Vera ### Assistant: To begin making the Goan Style Frango Vera Recipe, we will first grind the ingredients for Recheado masala. In a mixer-jar, combine red chillies, garlic, cloves, cinnamon stick, whole peppercorns, onions, and tamarind , grind into a smooth paste along with some water. Transfer into a bowl and set aside. Wash and clean the chicken thoroughly. Make scores on your drumstick and apply the masala nicely over the chicken along with some turmeric powder, salt and marinate for at least 1 hour.Heat a flat skillet with oil on medium flame, place the drumstick and allow it to sizzle. Cook on slow heat and keep turning the chicken till it is evenly done.The chicken will take about 12-15 minutes to cook and you will get a nice roasted chicken. Serve the Goan Style Frango Vera Recipe along with a Goan fish curry and Steamed rice to make it a complete meal for your Sunday. Ingredients salt,cloves garlic,drumstick,black peppercorns,dry red chillies,cinnamon stick (dalchini),onion,tamarind paste,turmeric powder,cloves (laung),sunflower oil Cook Time: 105 Cuisine: Goan Recipes

### Human: give me recipe for Nagaland Style Pumpkin Oambal Recipe ### Assistant: To begin the preparation of pumpkin Oambal, in a microwave safe bowl, combine 1/2 cup water and tamarind. Microwave for about 30-40 seconds. You can also combine water and tamarind in a pan and bring the mixture to a boil. Once it cools down a bit, grind in a mixer/grinder.Strain this mixture and set aside.Wash and peel the pumpkin. Remove its seeds and cut it into cubes.In a wide pan, add pumpkin cubes and tamarind water. Cover with a lid and cook for about 10 minutes or till pumpkin gets cooked and becomes soft. Mash it with the help of a vegetable masher. Keep aside.In a pan heat oil and add dry red chilli and mustard seeds.When mustard seeds crackle, add green chilli, raisins, pumpkin mixture and salt. Mix well and add jaggery. Let it cook for about a minute. Remove from flame.Serve this sweet and sour Pumpkin Oambal along with phulkas or parathas, Tomato Onion Gravy Sabzi and Spicy Paneer Pulao With Vegetables for a weekday lunch. Ingredients salt,parangikai pumpkin,tamarind the lemon,mustard seeds,green chilli,jaggery,raisins,water,dry red chilli,sunflower oil Cook Time: 25 Cuisine: Nagaland

### Human: give me recipe for Black Bean Walnut Burger Recipe ### Assistant: To begin making the Black Bean Walnut Burger Recipe we will first make the sauce and keep it ready. To make the sauce, in a mixing bowl, combine the soy sauce, sriracha sauce, honey, tomato ketchup. Mix well and set aside. Cook the black beans in the pressure cooker for about 20 minutes until soft. Once cooked, allow the pressure to release naturally. Drain out any excess water and keep aside.To make the Black Bean Walnut Burger PattyIn a mixing bowl, combine the cooked black soybean, boiled and mashed potato, onions, green capsicum, red bell pepper, corn flour, salt, red chili powder, cumin powder, black pepper powder, bread crumbs, walnuts. Mix well and bring the patty mixture together. Preheat a tawa on medium-high heat, brush some oil on the surface of the tawa. Grease your palms with oil and take a ladle full of the Black SoyBean and Walnut Patty mixture in your palm, flatten it, shaping it like a patty and place it on the hot tawa. Cook on both sides for about 3-4 minutes, till it gets a nice brown colour on both sides. Remove the Black Bean Walnut Burger Patty on a plate and set aside. To assemble the Black Bean Walnut Burger RecipeCut the burger in half horizontally, slather butter on both sides, place it butter face down on the hot tawa and toast until it turns into a light brown colour. Place the cooked Black Bean Walnut Burger Patty on the bottom half of the burger bun, place onion rings over it, spread the sweet-spicy-tangy sauce on the upper half of the burger bun. Close the Black Bean Walnut Burger and serve. Serve Black Bean Walnut Burger Recipe as a meal over the weekend along with Baked Potato Wedge Recipe, Blueberry and Lemon Iced Tea Recipe, followed by a dessert of Mango & Mixed Fruit Popsicles Recipe Ingredients burger buns,red bell pepper (capsicum),corn flour,cumin powder (jeera),red chilli powder,soy sauce,sriracha sauce,black soy beans,tomato ketchup,onion,black pepper powder,green bell pepper (capsicum),potato (aloo),wheat bread crumbs,butter,walnuts Cook Time: 150 Cuisine: Continental

### Human: give me recipe for Pancakes Drizzled With Chocolate Sauce Served With Fruits & Jaggery Recipe (Breakfast In Bed) ### Assistant: To begin making Pancakes Drizzled With Chocolate Sauce Served With Fruits & Jaggery Recipe (Breakfast In Bed), first mix maida, baking powder, and salt in a mixing bowl as a start to make the pancakes.In another bowl, break in an egg and slightly beat it with a hand whisk till even. To this beaten egg, add butter, vanilla extract and milk and whisk to combine.Make a well in the center of dry ingredients. Add the milk mixture, and stir to mix.Grease a crepe pan with a bit of butter on a low medium heat.Pour the desired amount of the prepared pancake mixture to make small, medium or large circles. Two to three tablespoon of mixture in a ladle is ideal for small to medium sized pancakes.Let stand till the bottom side is browned. You can as well cook on the other side if you want, or leave on the same side on low-medium heat till the whole pancake is cooked.Spoon onto a serving plate. Finish up with rest of the pancake mixture in batches, smearing butter before you pour on the pan.Arrange the pancakes in a serving plate, along with sliced banana topped with powdered jaggery. Place the chopped seasonal fruits like mangoes and cherries on the sides and serve with a drizzle chocolate sauce on the pancakes.Serve this breakfast plate of Pancakes Drizzled With Chocolate Sauce Served With Fruits & Jaggery Recipe (Breakfast In Bed) along with Hot Coffee Latte Recipe or Cocoa Banana Almond Date Smoothie, and Breakfast Hash Browns Recipe for a Sunday brunch. Ingredients baking powder,salt,bananas,eggs,mango (ripe),milk,jaggery,cherries (or canned) a,sugar,vanilla,flour (maida),butter Cook Time: 50 Cuisine: Continental

### Human: give me recipe for Kanchipuram Idlis Recipe ### Assistant: To make the Kanchipuram Idlis, first soak the rice, urad dal and fenugreek seeds in water for about 5 hours, or overnight.Rinse the soaked grains once or twice and grind into a slightly thick coarse batter with very little water. Add salt, mix well and place it in a steel vessel with enough space for it to rise as it ferments.Let it rest overnight.Place a pan on the heat and warm some oil/ghee. Add cumin seeds, pepper corns, curry leaves, finely chopped ginger, and sauté for a minute. Add asafetida and mix again. Turn off heatAdd this prepared tempering to the fermented batter and mix well.Grease idli plates with oil, pour the batter into them and place them in a steamer.Add enough water into the steamer, shut the lid and allow it to steam it for 10 to 12 minutes until the Idli is cooked.If a spoon inserted inside the idli should come out clean, and the idli should be soft and fluffy.Remove the idli from steamer and cool it for 3 minutes. With the help of butter knife scrape out the idli from the moulds and serve hot with Sambar, Kathirikai Gothsu, Chutney Podi or Coconut Chutney. Ingredients salt,ginger,ghee,asafoetida (hing),idli rice,black peppercorns,curry leaves,methi seeds (fenugreek seeds),cumin seeds (jeera),black urad dal Cook Time: 75 Cuisine: South Indian Recipes

### Human: give me recipe for Aam Ki Launji Pickle Recipe - Sweet & Spicy Mango Pickle ### Assistant: To begin making Aam Ki Launji Pickle Recipe, wash and wipe the mango, cut into wedges and set aside. Heat a pan with oil on medium heat, to this add the cumin seeds, fenugreek seeds, fennel seeds and allow them to sizzle. To this add hing and turmeric powder. Now add the freshly cut raw mango wedges and give it a good stir. To this mango mixture, add about three fourth cup of water, salt, black salt and red chilli powder. Mix thoroughly until the mixture is well combined. Cover and cook the mangoes for about 10 minutes on medium flame until it has softened. Sometimes it will take a little longer based on how raw the mangoes are.Open the lid, add the jaggery and garam masala. Stir to combine. Cook the Aam Ki Launji until the jaggery has completely melted and the mixture has thickened. Switch off the flame and allow the Aam Ki Launji Pickle to come to room temperature.Refrigerate the Aam Ki Launji Pickle Recipe in a glass bottle for about 2 to 3 weeks and use as required.Serve the Aam Ki Launji Pickle Recipe with Tawa Paratha Recipe - Plain Paratha and a cup of Adrak Chai Recipe - Indian Style Ginger Tea for a complete weekday breakfast. Ingredients salt,black salt,asafoetida (hing),fennel seeds (saunf),jaggery,red chilli powder,mango,methi seeds (fenugreek seeds),cumin seeds (jeera),turmeric powder,garam masala powder,sunflower oil Cook Time: 35 Cuisine: North Indian Recipes

### Human: give me recipe for Creamy Potato and Vegetable Salad Recipe ### Assistant: To Creamy Potato and Vegetable Salad Recipe, boil the potatoes and steam the vegetables.Cool and keep them aside.Meanwhile, in a small bowl, whisk together the ingredients for the dressing. Check the salt and seasoning and adjust accordingly. Keep aside.Add the cooked vegetables to a mixing bowl, toss it along with the prepared dressing and serve. Serve the Creamy Potato and Vegetable Salad as a one dish meal, along with a bowl of Vegetable Clear Soup with Lemongrass and Fennel Pesto Pull-Apart Bread for dinner. Ingredients salt,green beans (french beans),raisins,black peppercorns,carrot,virgin olive oil,coriander (dhania) leaves,dijon mustard,potato (aloo),red onion Cook Time: 30 Cuisine: Continental

### Human: give me recipe for Peanut Bhel Recipe ### Assistant: To begin making Peanut Bhel Recipe, we first start with making the spiced peanuts.Heat oil in a pan, add the peanuts and roast till they pop and turn brown, keep sauteing on medium heat. You can opt to remove the outer layer.Add in the red chilli, turmeric, roasted cumin, chaat masala and salt and mix well. Saute for couple of minutes. The spiced peanuts are ready.To make the Peanut Bhel Recipe, take a big bowl, add the chopped onion, tomato, cucumbers, coriander leaves and mix well.Add in the spiced peanuts, lemon juice mix well. Check for the seasoning of salt.Divide the bhel into 4 plates, garnish with more coriander leaves, sev and serve.Serve the Peanut Bhel Recipe as a party appetizer or as an evening tea time snack along with a cup of Adrak Chai Recipe (Indian Style Ginger Tea ). Ingredients tomato,salt,cumin powder (jeera),coriander (dhania) leaves,sev variety,chaat masala powder,red chilli powder,onion,lemon,peanuts (moongphali),cucumber,turmeric powder,sunflower oil Cook Time: 25 Cuisine: Indian

### Human: give me recipe for Thengai Saadam (Spiced Coconut Rice) Recipe ### Assistant: To begin making Thengai Saadam (Spiced Coconut Rice), wash and cook the rice.Spread the cooked rice on a plate and fluff up a bit.Tip: It helps if you have cooked rice made ahead – the cooled rice works wonderfully well. In a pan, add oil & the ghee and splutter mustard, hing, urad dal, broken chillies, cashews, curry leaves and fry till cashews turn golden brown. Turn the flame to low and add the grated coconut till the oil leaves the coconut and the mixture turns aromatic. Turn off the stove. Add salt and cool. Now add the cooled and fluffed rice to the pan.Mix well and enjoy a bowl of Thengai Saadam (Spiced Coconut Rice) with curd or kurma. Ingredients cashew nuts,salt,sunflower oil,rice,mustard seeds,coconut,asafoetida (hing),ghee,dry red chilli,curry leaves,coriander (dhania) leaves,white urad dal Cook Time: 40 Cuisine: South Indian Recipes

### Human: give me recipe for Soya Manchurian Gravy Recipe ### Assistant: To begin making the Soya Munchurian Gravy Recipe, in a mixing bowl add sauces all together and mix well and keep aside.Soak the soya balls in 1/2 cup of water so that it becomes soft.Heat a wok, drizzle oil and add garlic and ginger and saute till they become soft. Add in chopped spring onions and saute for few seconds.Add onions and green bell peppers and saute till they turn translucent.Add green chillies and saute till they are a bit tender and they impart the pungency into the recipe.Add in the mixed sauce mixture into the wok and cook till it thickens.Now add squeeze out all the water from the soya and add into the gravy and toss well till it is well coated into the manchurian gravy.Cook further for 5-7 minutes in low heat, stirring in between to help keep the upper layer moist. Check for salt and seasoning. Adjust if required.Turn off the heat, and garnish with chopped spring onions and serve hot.Serve the Soya Manchurian Gravy Recipe along with Fried rice or Vegetarian Hakka Noodles that goes really well with it to make it a complete meal. Ingredients tomato,spring onion greens,ginger,corn flour,cloves garlic,soy sauce,chilli vinegar,water,green bell pepper (capsicum),onion,soy (nuggets),red chilli sauce,green chillies,sunflower oil Cook Time: 40 Cuisine: Asian

### Human: give me recipe for Upside Down Choco Orange Cake Recipe ### Assistant: For the toppingTo begin making Upside Down Choco Orange Cake Recipe, proceed with preparing the topping first. Melt the butter in a pan on medium heat, taking care to ensure that it does not burn. Add demerara sugar.Let the mixture boil. Remove from heat after about 1 minute when it is caramelised.Pour the mixture into round springform baking pan. Roll the pan to ensure that the mixture coats the bottom of the pan completely. Set it aside.For the CakeSift all the dry ingredients: maida, wheat flour, baking powder and baking soda thrice. This ensures all ingredients are well mixed and aerated, resulting in a lighter cake. Add the orange zest and mix lightly.Put butter and sugar together in a big bowl. With the help of a hand mixer, beat the sugar and white butter till light and fluffy.Add 1 egg at a time to this bowl. Beat to incorporate the eggs into sugar butter mixture completely.Now add the orange juice and beat till mixed. Keep aside.For AssemblyCut the oranges into thin slices.Arrange the slices over the hardened bottom of the baking pan. Start from the centre and work outwards. Place the slices in circle – one overlapping the other till the whole pan bottom is covered with the slices. Topping is now ready.Add dry and wet cake ingredients together and beat for a few seconds.Coat the chocolate chips with maida and fold them in the cake dough. Coating them in flour helps the chocolate chips in keeping them from sinking to the bottom. Pour it over the orange slices in the baking pan.Bake the cake in a pre-heated oven at 170 deg Celsius for 35-40 minutes. Insert a cake pin or a skewer in the middle of the cake and if the cake is baked well, the skewer will come out clean.Remove the cake pan from oven once done.Invert the cake over the cake dish when hot (Since it is difficult to remove the cake once it cools down. But if you use a springform cake pan, it's easier)Serve Upside Down Choco Orange Cake Recipe with Maple Roasted Cinnamon Spiced Latte Recipe for teatime. Ingredients gram wheat flour,baking powder,orange,baking soda,orange juice,sugar,chocolate chips,brown sugar (demerara sugar),eggs,butter,gram vivatta maida Cook Time: 58 Cuisine: Continental

### Human: give me recipe for Smoked Tandoori Chicken Recipe - Classic North Indian Chicken Recipe ### Assistant: To begin making the Smoked Tandoori Chicken Recipe, clean, wash and make 1 inch slits on Chicken thighs on both sides and keep aside.Mix all the ingredients mentioned in 'marination' in a large bowl to make a smooth paste.Add chicken thighs in it and rub the marinade well all over the pieces. Cling wrap the bowl and refrigerate it for minimum 3-4 hours. (Overnight marination gives much more amazing results)Grill Pan MethodHeat some mustard oil in a grilling pan and place the marinated chicken thighs and allow then to cook till they get well cooked. Carefully flip the tandoori chicken and cook from another side as well. Brush some ghee or mustard oil in top while the chicken is grilling.Ones the tandoori chicken is soft, juicy, charred and nicely cooked, transfer it in a broad, wide base bowl.Oven MethodPreheat the oven to 210 C for about 10 minutes.Once the oven is heated, place the marinated chicken in the oven in the middle rack. Bake the Tandoori Chicken for half the time on one side, drizzle more ghee or oil in between and then turn it over and slather some of the masala from the pan and even it out. Bake until the masala and top of the tandoori chicken looks cooked and absolutely well done.For the Smoking the Tandoori Chicken Place the Tandoori chicken on the sides of the bowl and a small steel bowl covered with aluminium foil in the centre.Take a piece of charcoal and hold it on fire with the help of a tong.As soon as the charcoal starts burning and is red hot place it in the small bowl.Take 1 tbsp of ghee over the charcoal and close the lid such that all the smoke remain inside the bowl of tandoori chickenKeep the lid closed and open only when you are ready to serve the Tandoori Chicken.Serve Stove Top Grilled And Smoked Tandoori Chicken as a starter at your house parties with Dhaniya Pudina Chutney and some Pickled Onions. Ingredients charcoal,salt,black salt,hung curd (greek yogurt),kashmiri red chilli powder,coriander powder,mustard oil,ghee,chaat masala powder,chicken thighs,lemon,ginger paste,garam masala powder,garlic paste Cook Time: 270 Cuisine: North Indian Recipes

### Human: give me recipe for Thotakura Vepudu Recipe - Andhra Style Amaranth Greens Stir Fry ### Assistant: To begin making the Thotakura Vepudu Recipe, clean, wash and roughly chop the amaranth leaves. Keep aside.Dry roast the sesame seeds on medium heat, powder it using a mixer grinder and keep aside.Now, heat oil in a heavy bottomed pan, add the mustard seeds, cumin seeds, urad dal and let it crackle.Add the dried red chillies, curry leaves and let it splutter.Roughly pound the garlic cloves and green chillies using a pestle and mortar and add it to the pan. Saute for a minute till the garlic turn light brown.Add the turmeric powder, chopped amaranth greens and mix well. Wait for the greens to wilt.Season with salt and let the green completely dry out. This will take around 5 minutes.Turn off the heat, sprinkle the sesame powder on top and mix well.Serve the Thotakura Vepudu Recipe along with Phulka/Steamed Rice, Palak Pappu and Avakaya Pickle for a delicious Andhra Style weeknight dinner. Ingredients sesame seeds (til seeds) dry,mustard seeds,cloves garlic,curry leaves,white urad dal (split),dry red chillies,cumin seeds (jeera),green amaranth leaves,turmeric powder,green chillies Cook Time: 15 Cuisine: Andhra

### Human: give me recipe for Stir Fried Carrot And Green Beans Recipe ### Assistant: To begin making the Stir Fried Carrot and Green Beans Recipe, firstly heat a flat skillet with some oil, crackle the cumin seeds.Add in the chopped vegetables and saute. You can add some salt and saute as it will fasten the process.Next add in all the spice powders including red chilli powder, black pepper powder, coriander powder, salt and saute for another 5 minutes till the raw smell goes away. You can serve it on a plate. Serve the Stir Fried Carrot and Green Beans Recipe along with Keerai Sambar Recipe and Steamed Rice or with a Mattar Paneer Recipe and Makki Ki Roti Recipe. Ingredients salt,green beans (french beans),ginger,red chilli powder,carrot,cloves (laung) garlic,cumin seeds (jeera),black pepper powder,coriander powder Cook Time: 35 Cuisine: Indian

### Human: give me recipe for Mahali Kizhangu Thayir Urugaai Recipe (Mahali Root Curd Pickle) ### Assistant: To begin making the Mahali Kizhangu Thayir Urugaai recipe, soak the mahali in water as it would have mud in it. Wash it nicely.Remove any black parts by chopping. We need to ideally identify while picking up but at times we can make out only while cutting.Peel the skin. Cut the Mahali from the middle and remove the thick stem like part which is found in the middle. It is very hard and cannot be consumed.Chop the mahali into small cubes. In a big mixing bowl, add turmeric powder, chilli powder, mustard seeds powder, curd, lemon juice and the required salt.Mix everything well and leave it for 2 days in an airtight container.After 2 days, the pickle is ready to be consumed. Serve Mahali Kizhangu Thayir Urugaai along with Curd Rice or Spinach and Coriander Dosa for a light lunch or dinner. Ingredients salt,red chilli powder,curd,lemon,mustard seeds ground powder,turmeric powder,sarsaparilla (mahali root) Cook Time: 45 Cuisine: Indian

### Human: give me recipe for Kuvar Pak Recipe ### Assistant: To prepare Kuvar Pak Recipe take 500 ml of full fat milk in a thick bottomed pan & start to heat the milk on a low to medium flame, till the milk starts to froth or form a layer of cream/malai on top.Once a layer of cream is started to form, add aloe-vera extract in milk and stir with spatula.Keep on simmering the milk, stir it until milk gets reduced to 1/3rd or 1/4th of its original quantity. Milk reduced to white thick cream consistency.Meanwhile, dissolve sugar in a little water and heat in a saucepan till you get sugar syrup of one string-consistency. Also grease a plate with ghee or butter and keep ready to pour the aloe vera sweet when done.When the milk is reduced to almost 1/4th its initial quantity, add fresh cream and stir it, after some time, the milk starts to get brownish colour. That's the right time to add sugar syrup. Mix well until combined.Switch off flame and spread this aloe vera mixture evenly on the greased plate.After five minutes or when still the kuvar pak is hot, pour melted butter or ghee on top, such that it forms a top most layer.When it cools down completely, refrigerate the plate with the aloe vera sweet for an hour, such that the butter/ghee on the top solidifies.Run a knife around the edges and cut the sweet to desired shapes, before demoulding them. you can garnish with the sliced pistachios and serve during evening or after lunch. Ingredients pistachios,ghee,sugar,aloe vera (white jelly within aloe vera leaves),milk full fat Cook Time: 65 Cuisine: Gujarati Recipes

### Human: give me recipe for Pineapple Jal Jeera Recipe - Sweet & Sour Pineapple Drink ### Assistant: To begin making the Pineapple Jal Jeera Recipe, in a spice grinder jar, add all the ingredients given under "For Jal jeera Powder" which includes mint powder, cumin seeds, black pepper powder, citric acid crystals, asafoetida, dry ginger powder, black salt, amchur, cardamom, salt, sugar, fennel seeds and grind them to a fine powder. Use a dry sleeve/strainer and sleeve the powder once. You can store this powder for later use and use as and when required.In a pitcher, add fresh pineapple juice, cold water, lemon juice with jal jeera powder as needed and stir to combine. Garnish with some mint leaves and serve. Adjust the consistency and taste, by adding more water if required.Serve Pineapple Jal Jeera Recipe during hot summer afternoons as a delicious refreshing evening drink along with snacks like Boti Masala Chaat or Banarasi Tamatar Chaat. Ingredients citric acid crystals,black salt,salt,cardamom (elaichi) podsseeds black,amchur (dry mango powder),asafoetida (hing),fennel seeds (saunf),water,dry ginger powder,sugar,cumin seeds (jeera),pineapple juice,lemon,black pepper powder,jal jeera powder,mint powder (pudina) Cook Time: 20 Cuisine: Indian

### Human: give me recipe for Southern Buttermilk Biscuits Recipe ### Assistant: To begin making the Southern Buttermilk Biscuits recipe, Preheat oven to 450F.Prepare a baking pan. Line it with aluminium foil and grease it.Combine and sieve together flour, baking powder, baking soda and salt into a mixing bowl.Add the cubed butter and mix it till the flour blends well with the butter. Add cold buttermilk intermittently and knead it into a smooth dough. Make sure that the dough is not dry.Using your hands, gently pat the dough out until it is 1/2 inch thickness.Do not use a rolling pin to roll out the dough as it overstimulates the gluten and harden the biscuits.Fold the dough about 4 times and gently press the dough down to a 1 inch thick.Use a round cutter to cut into rounds. You can combine the scraps and gently knead them together to make a small biscuit.Place the biscuits on the prepared pan. Brush the top with cream and bake in the preheated oven for 12 to 15 minutes or until lightly golden brown.Remove from the oven and brush the tops with melted butter. Serve Southern Buttermilk Biscuits with a cup of hot Masala Chai and Masala Oats & Potato Sandwich for a delicious breakfast. You can also serve as a tea time snack. Ingredients baking powder,salt,buttermilk cold,baking soda,flour (maida),butter Cook Time: 45 Cuisine: Continental

### Human: give me recipe for One Pot Punjabi Rajma Masala Recipe In Preethi Electric Pressure Cooker ### Assistant: To begin making the Rajma Masala recipe, we will first soak the rajma immersed completely in 3 cups of water for about 8 to 10 hours. To make the Rajma Masala turn on the Preethi Pressure Cooker. Change the setting on the pressure cooker to the saute mode.Heat a teaspoon of oil in the electric pressure cooker pan; add the onion, garlic, ginger and saute for 3 to 4 minutes until the onions start to turn golden in colour.Once done stir in the tomato puree, the turmeric powder, cumin powder, garam masala powder, cardamom pods and cinnamon stick.Saute for another couple of minutes and then add in the soaked rajma along with its water. Add any additional water if required. There should enough water such that the water level is at least 1 inch above the rajma.Cover the pressure cooker, set the mode to rajma mode and wait until done. Once done the electric pressure cooker will go into the keep warm mode. Allow the pressure cooker to release its pressure naturally - you will notice the pressure indicator has gone down.The rajma will continue to cook in the pressure cooker as long as there is pressure inside.Once the pressure has released, open the cooker. The rajma should be now cooked completely. If you press the rajma between your fingers it will get mashed easily.Once the Rajma Masala is cooked, check the salt and spice levels and adjust to suit your taste. Stir in the chopped coriander leaves and serve.Serve the Rajma Masala dish for Sunday Lunch along with Steamed Hot Rice and Aloo Parwal Sabzi making the meal wholesome and nutritious. Ingredients tomato,coriander (dhania),cumin powder (jeera),ginger,salt,cardamom (elaichi) podsseeds,cloves garlic,onion,cinnamon stick (dalchini),rajma (large kidney beans),turmeric powder,butter,garam masala powder,sunflower oil Cook Time: 105 Cuisine: North Indian Recipes

### Human: give me recipe for Creamy Spinach And Potato Breakfast Casserole Recipe ### Assistant: To begin making Creamy Spinach And Potato Breakfast Casserole Recipe, get all the ingredients prepped. Grate potatoes, cheese, chop onions, spinach, cook the soya chunks/nuggets.Preheat oven to 400 degrees F.Grease 9 x 8 baking tray or a lasagna pan with some olive oil.In the food processor, add the cooked soya chunks and mince by running the processor a couple of times.Heat a skillet, add olive oil, add grated garlic, saute until the raw smell goes disappears.Add onions and cook until golden. Add the minced soya chunks and stir well to combine.Add chili powder, garam masala with required salt and cook until the mixture is combined well, switch off the stove and let this cool down little bit.In a mixing bowl, add the cooked soya chunks, spinach, eggs, potatoes, milk, cheese with required salt and pepper. Stir well to combine everything well.Add the prepared mixture to the baking tray and bake for about 30-35 minutes or until the top of the dish is golden, springs back when touched on top.Serve Creamy Spinach And Potato Breakfast Casserole Recipe with Chilli Cheese Toast Recipe (Breakfast Bread Pizza) and Mulled Apple Juice Recipe for brunch. Ingredients salt,milk,red chilli powder,cloves garlic,mozzarella cheese,virgin olive oil,onion,potato (aloo),soy (nuggets),eggs,spinach leaves (palak),garam masala powder,pepper Cook Time: 65 Cuisine: Continental

### Human: give me recipe for Saffron Paneer Peda Recipe ### Assistant: To begin making the Saffron Paneer Peda recipe, keep the paneer ready. You can either use store bought paneer or make it at home. Follow this Homemade Paneer Recipe to make fresh paneer in your kitchen. Place the the paneer ina mixing bowl and crumble it well using your fingers. Transfer this crumbled paneer to the mixer grinder.To the mixer-grinder, add saffron, cardamom powder, sugar and water to it. Grind everything together into a smooth paste.Heat ghee in a heavy bottomed pan on medium-low heat, transfer the paneer mixture from the mixer jar and cook it on low flame.Now add rose water and keep stirring continuously until everything comes together, leaving the sides of the pan. Turn off the flame, and allow it to cool. Transfer into a bowl. Grease your hands with some ghee and knead the paneer mixture into smooth dough without cracks.Roll the dough flat using rolling pin and cut into desired shape for making pedas. The delicious paneer peda is ready. Transfer to a platter. Serve Saffron Paneer Peda as a dessert after your meal or serve it with some snacks like Poha Chivda to guests when they visit your home during festivals. Ingredients saffron strands generous,ghee,paneer,rose water,water,sugar,cardamom powder (elaichi) Cook Time: 20 Cuisine: Indian

### Human: give me recipe for Italian Arancini Rice Balls Recipe With Delicious Pasta Dipping Sauce ### Assistant: To begin making the Italian Arancini Rice Balls Recipe, first we will cook the Risotto.In a saucepan, bring the broth to a simmer and allow it to stay warm on low heat.In a heavy bottomed sauce pan, add the butter and allow it to melt. Saute the onions until lightly cooked and soft. Add the arborio rice and stir well so it combines with butter. Gradually add the wine a little at a time and simmer until almost all the wine is evaporated. At this stage gradually add the simmering vegetable/ chicken broth and keep stirring until the rice is cooked through. The important trick here is to keep adding 1/4 cup of broth at a time, allow the broth to absorb and evaporate and then proceed to add more to cook the rice. Keep adding it until you feel the risotto is tender and the rice is creamy.Once the rice is cooked through, finally add the parmesan cheese, salt and pepper. Stir it in and saute for a couple of more minutes and turn of the heat.Allow the risotto to cool completely before making the Arancini Rice Balls.In a large mixing bowl, add the cooked risotto, 1 cup of breadcrumbs, parmesan cheese, basil and eggs. With greased hands combine all the ingredients and mash well with your hands. Check the salt and adjust to suit your taste. Take a spoonful of the Arancini rice ball mixture and shape it into 2 inch diameter balls or smaller bite size as desired.Before you shape it completely, place a cube of the Gorgonzola cheese in the center and then seal to make a round ball. Proceed to make the Arancini Rice balls the similar way.Roll the balls in the remaining breadcrumbs to give it a even coating all around.Preheat the oil for deep frying in a deep frying pan.Once the oil is heated on medium heat; add a few Arancini Rice Balls at a time and deep fry them until golden brown. Fry them in small batches, so the oil is able to maintain the even heat. Once done, drain them in paper towels and keep aside for serving.To serve the Arancini Rice Balls, place the Del Monte Pasta Sauce or the Spicy Marinara Sauce in a serving platter and place the rice balls over it and serve immediately. Ingredients salt,gorgonzola cheese cubes,wheat bread crumbs italian style seasd,basil leaves,pizza pasta sauce marinara sauce,risotto,vegetable stock chicken broth,onion,dry white wine,black pepper powder,parmesan cheese,eggs,arborio rice,butter Cook Time: 100 Cuisine: Italian Recipes

### Human: give me recipe for Quinoa Phirnee Recipe (Quinoa Milk Pudding) ### Assistant: To begin making Quinoa Phirnee Recipe, place a saucepan on medium heat. Add ghee to it. Once the ghee becomes warm, add quinoa to it. Roast the quinoa till it becomes light brown. At this stage, add 1 cup hot water and bring it to boil. Once the water is reduced to half, add 2 cup hot milk to it. Add the saffron strands to it. Let the quinoa and milk mixture come to boil. Reduce the flame to low and let it simmer for 7-8 minutes. By this time, the quinoa will be perfectly cooked.When the quinoa is cooked through, add sugar and cardamom powder. Stir well and cook until all the sugar dissolves. You can adjust the consistency of the Quinoa Phirnee by adding more hot water if required.Add the condensed milk. Let the mixture simmer for 5 minutes. Turn off the heat.Serve the Quinoa Phirnee Recipe in individual bowls garnished with chopped assorted nuts.You can serve Quinoa Phirnee Recipe warm or chilled. Ingredients ghee,milk,saffron strands,sugar,cardamom powder (elaichi),quinoa,condensed milk khoya (mawa),mixed nuts Cook Time: 35 Cuisine: Indian

### Human: give me recipe for Ullikadala Pulusu Recipe | Spring Onion Curry ### Assistant: To begin making Ullikadala Pulusu Recipe | Spring Onion Curry, in a pan, dry roast coriander seeds, mustard seeds, cumin seeds, fenugreek seeds separately and grind into a fine powder. Keep aside once they are roasted till aromatic.In the same pan, add oil, once it is hot on medium low heat, temper with mustard seeds. Once they splutter, add cumin seeds, red chillies, hing and add spring onions (white part+green part) cut into small pieces. Fry until they turn soft and reduce in size on a low heat.Add about 2 cups of water and bring to boil. Add salt, turmeric, tamarind puree and let it boil for about 2 minutes. In a bowl, mix gramflour and a tablespoon of prepared powder with little water without lumps and add to the boiling mixture. Let it boil for another 2 to 3 minutes and serve. Serve Ullikadala Pulusu Recipe | Spring Onion Curry on a winter day and serve with hot steamed rice and ghee, along with Andhra Gongura Pachadi Recipe, and Andhra Style Kakarakaya Vepudu Recipe (Bitter Gourd Stir Fry). Ingredients salt,tamarind water,mustard seeds,asafoetida (hing),water,gram flour (besan),spring onion (bulb greens),dry red chillies,coriander (dhania) seeds,cumin seeds (jeera),methi seeds (fenugreek seeds),turmeric powder,sunflower oil Cook Time: 15 Cuisine: Andhra

### Human: give me recipe for Kashmiri Style Kokur Yakhni Recipe-Chicken Cooked In Yogurt ### Assistant: To begin making the Kashmiri Kokur Yakhni recipe, wash chicken nicely and drain off water.Heat mustard oil in a pressure cooker and add chicken into it along with some salt, fennel powder, crushed big cardamom, asafoetida, cinnamon and bay leaf and fry for 5 minutes on full flame.Put 1/2 a glass of water, stir and pressure-cook upto 1-2 whistles only.Heat some ghee in a wok/kadai and add cumin and cloves into it.Keep the heat low and now add well-whisked curd and turn the flames high. Keep stirring on high flames till it starts to boil. Stir continuously so that the curd doesn't curdle.While the curd is boiling add the chicken along with the spices and left over pure ghee and cook for another 5 to 8 minutes.Once the chicken is nicely cooked, turn off the gas and add lot of crushed dry mint on top.Serve Kashmiri Kokur Yakhni along with Steamed rice and Kachumber Salad for a weekday meal. Ingredients black cardamom (badi elaichi),salt,mustard oil,ghee,asafoetida (hing),bay leaf (tej patta),curd,fennel powder,cinnamon stick (dalchini),chicken,cumin seeds (jeera),cloves (laung),mint leaves (pudina) dry Cook Time: 75 Cuisine: Kashmiri