ademchaoua/GeneralTextCorpus huggingface dataset:
Chicken Curry With Coconut Milk Recipe by Marcsi Jozsa
Cooking Instructions 1 hr 30 min 1 In a skillet over low heat, cook the sliced onion with the olive oil. 2 Remove the skillet from the heat, add all the spices, quartered tomatoes, and minced garlic. Mix well and return to the heat. 3 Add the diced chicken breast, mix, and let cook over low heat for 15 minutes. Stir occasionally. 4 Add the coconut milk, mix, and continue cooking for 30 minutes, covered (leave just a 3/4 inch opening), over low heat. Stir at the end of cooking. 5 Serve with Basmati rice, toasted sliced almonds, and fresh green chili. 1 In a skillet over low heat, cook the sliced onion with the olive oil. 1 In a skillet over low heat, cook the sliced onion with the olive oil. 2 Remove the skillet from the heat, add all the spices, quartered tomatoes, and minced garlic. Mix well and return to the heat. 2 Remove the skillet from the heat, add all the spices, quartered tomatoes, and minced garlic. Mix well and return to the heat. 3 Add the diced chicken breast, mix, and let cook over low heat for 15 minutes. Stir occasionally. 3 Add the diced chicken breast, mix, and let cook over low heat for 15 minutes. Stir occasionally. 4 Add the coconut milk, mix, and continue cooking for 30 minutes, covered (leave just a 3/4 inch opening), over low heat. Stir at the end of cooking. 4 Add the coconut milk, mix, and continue cooking for 30 minutes, covered (leave just a 3/4 inch opening), over low heat. Stir at the end of cooking. 5 Serve with Basmati rice, toasted sliced almonds, and fresh green chili. 5 Serve with Basmati rice, toasted sliced almonds, and fresh green chili. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls It's Like a Gyro Meat (low carb high protein) Chili Potatoes Onion Crisp Creamy Cauliflower Soup with Rosemary Olive Oil California Farm Ice Cream Wafers and Stroop Wafers It's Like a Gyro Meat (low carb high protein) Chili Potatoes Onion Crisp Creamy Cauliflower Soup with Rosemary Olive Oil California Farm Ice Cream Wafers and Stroop Wafers Creamy Cauliflower Soup with Rosemary Olive Oil Mixed vegetable gravy Avocado Cheese Sandwich Spread Homemade healthy tasty red red tomato sauce Strawberry jam without pectin Maggi Noodles Vegetable Soup Amla chutney Avocado spread Makhmali White Gravy Chicken Broccoli Almond Soup Creamy Cauliflower Soup with Rosemary Olive Oil Mixed vegetable gravy Avocado Cheese Sandwich Spread Homemade healthy tasty red red tomato sauce Strawberry jam without pectin Maggi Noodles Vegetable Soup Amla chutney Avocado spread Makhmali White Gravy Chicken Broccoli Almond Soup
Naga Bhut Jolokia Chicken Curry (Hot) Recipe by noisyrow
Cooking Instructions 1 Heat oil in a large pan over medium heat. 2 Add Cumin 3 When hot gently add onions. Look after them for about 3 mins. 4 Add the chillies, garlic, ginger. Look after it for about 3 mins. Stir it a little. 5 Add the tomatoes. 6 Add the yogurt. 7 Add the garam masala and tumeric. Cook it for about 3 mins 8 Add the chicken and stir in. 9 After about 5-10 mins you can add water. Cook for about 10 mins to reduce the sauce. 10 When you think it is about 1 - 2 mins from ready add the black pepper. 11 Add the corriander and season with salt to taste. 1 Heat oil in a large pan over medium heat. 1 Heat oil in a large pan over medium heat. 2 Add Cumin 2 Add Cumin 3 When hot gently add onions. Look after them for about 3 mins. 3 When hot gently add onions. Look after them for about 3 mins. 4 Add the chillies, garlic, ginger. Look after it for about 3 mins. Stir it a little. 4 Add the chillies, garlic, ginger. Look after it for about 3 mins. Stir it a little. 5 Add the tomatoes. 5 Add the tomatoes. 6 Add the yogurt. 6 Add the yogurt. 7 Add the garam masala and tumeric. Cook it for about 3 mins 7 Add the garam masala and tumeric. Cook it for about 3 mins 8 Add the chicken and stir in. 8 Add the chicken and stir in. 9 After about 5-10 mins you can add water. Cook for about 10 mins to reduce the sauce. 9 After about 5-10 mins you can add water. Cook for about 10 mins to reduce the sauce. 10 When you think it is about 1 - 2 mins from ready add the black pepper. 10 When you think it is about 1 - 2 mins from ready add the black pepper. 11 Add the corriander and season with salt to taste. 11 Add the corriander and season with salt to taste. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips
Japanese Curry Chicken Recipe by Teresa Tsang
Cooking Instructions 40 mins 1 Seasoning the chicken with salt, sugar and sesame oil for 30 minutes 2 Chopped onion, garlic, Chili and potatoes 3 Stir fry the garlics and Chili after the oil is hot 4 Put onion into the pan 5 Put the chicken after the onion turns brown color 6 Put potato and stir fry. Add some black pepper and soy sauce if you wish 7 Add a bowl of water and wait until it boils. Tur to small fire and cook for 15 minutes (or until the potatoes were fully cooked) 8 Put the curry cubes and keep stirring until it’s totally melt. Stay for 10 minutes, turn to a larger fire for a minute and done. 1 Seasoning the chicken with salt, sugar and sesame oil for 30 minutes 1 Seasoning the chicken with salt, sugar and sesame oil for 30 minutes 2 Chopped onion, garlic, Chili and potatoes 2 Chopped onion, garlic, Chili and potatoes 3 Stir fry the garlics and Chili after the oil is hot 3 Stir fry the garlics and Chili after the oil is hot 4 Put onion into the pan 4 Put onion into the pan 5 Put the chicken after the onion turns brown color 5 Put the chicken after the onion turns brown color 6 Put potato and stir fry. Add some black pepper and soy sauce if you wish 6 Put potato and stir fry. Add some black pepper and soy sauce if you wish 7 Add a bowl of water and wait until it boils. Tur to small fire and cook for 15 minutes (or until the potatoes were fully cooked) 7 Add a bowl of water and wait until it boils. Tur to small fire and cook for 15 minutes (or until the potatoes were fully cooked) 8 Put the curry cubes and keep stirring until it’s totally melt. Stay for 10 minutes, turn to a larger fire for a minute and done. 8 Put the curry cubes and keep stirring until it’s totally melt. Stay for 10 minutes, turn to a larger fire for a minute and done. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Milk-Free Pancakes Chocolate Ice Cream Creamy Cajun Pasta Corn fritters Keto Buffalo Chicken Meatballs Milk-Free Pancakes Chocolate Ice Cream Creamy Cajun Pasta Corn fritters Keto Buffalo Chicken Meatballs No Bake Mango Pie Stir-fried aromatic pork Mango murabba Rice+cauliflower+sweet corn+egg yolk+cheese baby porridge Veggie Mint Salad Rice Kheer Mango mini cones Noodles Spring rolls Mango mint Sweet Mango Pulp No Bake Mango Pie Stir-fried aromatic pork Mango murabba Rice+cauliflower+sweet corn+egg yolk+cheese baby porridge Veggie Mint Salad Rice Kheer Mango mini cones Noodles Spring rolls Mango mint Sweet Mango Pulp
Chicken Curry Recipe by Pen Friend
Cooking Instructions 45 mins 1 Mix coriander powder, chilli powder, turmeric powder, pepper, garam masala, ginger-garlic paste, lemon juice & salt into a paste. Marinate the chicken in it. 2 Heat some oil. Add the chopped onions & chillies. After three minutes, add the curry leaves. Cook till onions turn brown. 3 Chop the tomatoes & add it to the onions. Cook till the tomatoes are mushy. 4 Add the marinated chicken into this & mix well. 5 If you want dry chicken curry, do not bother with this step. If you want gravy add 250 ml hot water. Cook well. 6 One minute before turning off the stove, add the chopped coriander leaves. Add salt if needed. Curry is ready...!! 1 Mix coriander powder, chilli powder, turmeric powder, pepper, garam masala, ginger-garlic paste, lemon juice & salt into a paste. Marinate the chicken in it. 1 Mix coriander powder, chilli powder, turmeric powder, pepper, garam masala, ginger-garlic paste, lemon juice & salt into a paste. Marinate the chicken in it. 2 Heat some oil. Add the chopped onions & chillies. After three minutes, add the curry leaves. Cook till onions turn brown. 2 Heat some oil. Add the chopped onions & chillies. After three minutes, add the curry leaves. Cook till onions turn brown. 3 Chop the tomatoes & add it to the onions. Cook till the tomatoes are mushy. 3 Chop the tomatoes & add it to the onions. Cook till the tomatoes are mushy. 4 Add the marinated chicken into this & mix well. 4 Add the marinated chicken into this & mix well. 5 If you want dry chicken curry, do not bother with this step. If you want gravy add 250 ml hot water. Cook well. 5 If you want dry chicken curry, do not bother with this step. If you want gravy add 250 ml hot water. Cook well. 6 One minute before turning off the stove, add the chopped coriander leaves. Add salt if needed. Curry is ready...!! 6 One minute before turning off the stove, add the chopped coriander leaves. Add salt if needed. Curry is ready...!! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lazy Stir Fry Best ground beef stroganoff! Tomato Chicken Penne Chicken enchiladas Lazy Eggplant Parm Lazy Stir Fry Best ground beef stroganoff! Tomato Chicken Penne Chicken enchiladas Lazy Eggplant Parm Japanese Shumai Greek country salad Another kind of lemonade Watermelon spoon sweet Jacket Potato with Carbonara Watermelon granita Spicy black beans with meat Watermelon milk Blueberries Scones Noodles with veggies Japanese Shumai Greek country salad Another kind of lemonade Watermelon spoon sweet Jacket Potato with Carbonara Watermelon granita Spicy black beans with meat Watermelon milk Blueberries Scones Noodles with veggies
Red Curry Chicken With Eggplant Recipe by จินนี่ (Jinny)
Red Curry Chicken with Eggplant Cooking Instructions 1 Cut the chicken and eggplant into bite-sized pieces. Prepare the red curry paste. Heat a pan with a little oil, add the curry paste, and stir-fry with the chicken. When the chicken starts to cook, add the eggplant and stir-fry together. 2 Stir-fry until cooked through. Add half of the milk and mix well. Then add the remaining milk. Season with palm sugar and fish sauce to taste. Add Thai basil and kaffir lime leaves. (If the curry is too thick, you can add more water or milk.) 3 Once done, transfer to a bowl and serve with hot rice. Not spicy at all! 😁😋😊 1 Cut the chicken and eggplant into bite-sized pieces. Prepare the red curry paste. Heat a pan with a little oil, add the curry paste, and stir-fry with the chicken. When the chicken starts to cook, add the eggplant and stir-fry together. 1 Cut the chicken and eggplant into bite-sized pieces. Prepare the red curry paste. Heat a pan with a little oil, add the curry paste, and stir-fry with the chicken. When the chicken starts to cook, add the eggplant and stir-fry together. 2 Stir-fry until cooked through. Add half of the milk and mix well. Then add the remaining milk. Season with palm sugar and fish sauce to taste. Add Thai basil and kaffir lime leaves. (If the curry is too thick, you can add more water or milk.) 2 Stir-fry until cooked through. Add half of the milk and mix well. Then add the remaining milk. Season with palm sugar and fish sauce to taste. Add Thai basil and kaffir lime leaves. (If the curry is too thick, you can add more water or milk.) 3 Once done, transfer to a bowl and serve with hot rice. Not spicy at all! 😁😋😊 3 Once done, transfer to a bowl and serve with hot rice. Not spicy at all! 😁😋😊 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chewiest chocolate chip cookies Coconut Macaroons, so simple. Only 3 ingredients Ricotta Cheese Ziti 🍝 Sugarfree Kasi Halwa Potato dinner rolls Chewiest chocolate chip cookies Coconut Macaroons, so simple. Only 3 ingredients Ricotta Cheese Ziti 🍝 Sugarfree Kasi Halwa Potato dinner rolls Nescafe classic coffee Chicken Soup Coconut Macaroons, so simple. Only 3 ingredients Sarson ka saag Masala Cheese Puri & Amla/gooseberry Jam Meat Pie (Back To School Snack) Cape salmon for braai or oven Sugar Paste Cake Toppers Spaghetti Classic Coconut flakes Nescafe classic coffee Chicken Soup Coconut Macaroons, so simple. Only 3 ingredients Sarson ka saag Masala Cheese Puri & Amla/gooseberry Jam Meat Pie (Back To School Snack) Cape salmon for braai or oven Sugar Paste Cake Toppers Spaghetti Classic Coconut flakes
Chicken Feet And Fermented Bamboo Shoot Red Curry Recipe by Tunarap
Cooking Instructions 50 mins 1 Pour 500 ml. coconut milk and 750ml. water into a pot, medium heat until boiling. Put the chicken feet and boil for 45 mins. 2 In another pot, pour 250 ml. coconut milk and cook with medium heat until coconut oil started to come out, put in the red chilli paste til aromatic. 3 Put the chicken feet and stir in with the curry paste then add blood jelly fermented bamboo shoot shredded kefir lime leave, pour in the coconut milk stock from chicken feet first boiling, season with fish sauce, coconut sugar. 4 When the curry comes to a boil, turn off the heat, add sweet basil leaves, stir in and it's done. 1 Pour 500 ml. coconut milk and 750ml. water into a pot, medium heat until boiling. Put the chicken feet and boil for 45 mins. 1 Pour 500 ml. coconut milk and 750ml. water into a pot, medium heat until boiling. Put the chicken feet and boil for 45 mins. 2 In another pot, pour 250 ml. coconut milk and cook with medium heat until coconut oil started to come out, put in the red chilli paste til aromatic. 2 In another pot, pour 250 ml. coconut milk and cook with medium heat until coconut oil started to come out, put in the red chilli paste til aromatic. 3 Put the chicken feet and stir in with the curry paste then add blood jelly fermented bamboo shoot shredded kefir lime leave, pour in the coconut milk stock from chicken feet first boiling, season with fish sauce, coconut sugar. 3 Put the chicken feet and stir in with the curry paste then add blood jelly fermented bamboo shoot shredded kefir lime leave, pour in the coconut milk stock from chicken feet first boiling, season with fish sauce, coconut sugar. 4 When the curry comes to a boil, turn off the heat, add sweet basil leaves, stir in and it's done. 4 When the curry comes to a boil, turn off the heat, add sweet basil leaves, stir in and it's done. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Delicious Mint Chocolate Chip Ice cream KFC style chicken Sweet Mustard Pork Chops Buttery garlic steak bites Keto flaxseed bread Delicious Mint Chocolate Chip Ice cream KFC style chicken Sweet Mustard Pork Chops Buttery garlic steak bites Keto flaxseed bread Aam ki khatti meethi chutney Rice Chilla Mathi Mottainai Salad Dark Chocolate Buttons With Sour Cherry & Pistachio 🍒 Buttery garlic steak bites Pina colada smoothie Veg Manchurian bowl Vegetable Egg Scramble Peanut chutney Aam ki khatti meethi chutney Rice Chilla Mathi Mottainai Salad Dark Chocolate Buttons With Sour Cherry & Pistachio 🍒 Buttery garlic steak bites Pina colada smoothie Veg Manchurian bowl Vegetable Egg Scramble Peanut chutney
Red Curry Chicken With Eggplant Recipe by อัญญานี
Cooking Instructions 30 minutes 1 Prepare the ingredients. Soak the eggplants in salted water to prevent them from turning brown. 2 Heat a pan over medium heat. Add 1 cup (250 ml) of coconut milk and the curry paste. Stir-fry until fragrant, then add the chicken and cook until it’s no longer pink. Add the remaining coconut milk and water. Bring to a boil, then add the eggplants. 3 Season to taste with palm sugar and fish sauce. 4 When the eggplants are cooked, add Thai basil leaves, kaffir lime leaves, and red chili peppers. 5 Remove from heat and serve hot, ideally with a fried egg on the side. 1 Prepare the ingredients. Soak the eggplants in salted water to prevent them from turning brown. 1 Prepare the ingredients. Soak the eggplants in salted water to prevent them from turning brown. 2 Heat a pan over medium heat. Add 1 cup (250 ml) of coconut milk and the curry paste. Stir-fry until fragrant, then add the chicken and cook until it’s no longer pink. Add the remaining coconut milk and water. Bring to a boil, then add the eggplants. 2 Heat a pan over medium heat. Add 1 cup (250 ml) of coconut milk and the curry paste. Stir-fry until fragrant, then add the chicken and cook until it’s no longer pink. Add the remaining coconut milk and water. Bring to a boil, then add the eggplants. 3 Season to taste with palm sugar and fish sauce. 3 Season to taste with palm sugar and fish sauce. 4 When the eggplants are cooked, add Thai basil leaves, kaffir lime leaves, and red chili peppers. 4 When the eggplants are cooked, add Thai basil leaves, kaffir lime leaves, and red chili peppers. 5 Remove from heat and serve hot, ideally with a fried egg on the side. 5 Remove from heat and serve hot, ideally with a fried egg on the side. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Bacon wrapped chicken Tina's quick eggplant parmesan Mom's Meatloaf Sauteed collard greens with sausage Brown sugar (cold foam) iced coffee Bacon wrapped chicken Tina's quick eggplant parmesan Mom's Meatloaf Sauteed collard greens with sausage Brown sugar (cold foam) iced coffee Sultan Roll arabic dessert 🇵🇰🇵🇰 Vegetable fried rice Tricolour Dhokla Jicama And Carrot With Eggs Croissant ❤️CRISPY CORN ❤️ Mint margarita Tri colour chutney Tri colour salad Vegetable soup Coconut Burfi Sultan Roll arabic dessert 🇵🇰🇵🇰 Vegetable fried rice Tricolour Dhokla Jicama And Carrot With Eggs Croissant ❤️CRISPY CORN ❤️ Mint margarita Tri colour chutney Tri colour salad Vegetable soup Coconut Burfi
Keto Red Curry Chicken With Bamboo Shoots Recipe by bb.eatdiary
Cooking Instructions 20 minutes 1 Prepare all ingredients. Cut them into your preferred sizes. 2 Add half of the coconut milk to a pan. Stir in the red curry paste and cook until the coconut milk releases its oil. Add the chicken thighs and stir until well combined. 3 Pour in the remaining coconut milk and water. Once it comes to a boil, add the bamboo shoots. Season with fish sauce, salt, and erythritol. 4 When the flavor is to your liking, add the chicken blood, Thai basil, and sliced red chili. Bring to a boil again, then serve in a bowl. 1 Prepare all ingredients. Cut them into your preferred sizes. 1 Prepare all ingredients. Cut them into your preferred sizes. 2 Add half of the coconut milk to a pan. Stir in the red curry paste and cook until the coconut milk releases its oil. Add the chicken thighs and stir until well combined. 2 Add half of the coconut milk to a pan. Stir in the red curry paste and cook until the coconut milk releases its oil. Add the chicken thighs and stir until well combined. 3 Pour in the remaining coconut milk and water. Once it comes to a boil, add the bamboo shoots. Season with fish sauce, salt, and erythritol. 3 Pour in the remaining coconut milk and water. Once it comes to a boil, add the bamboo shoots. Season with fish sauce, salt, and erythritol. 4 When the flavor is to your liking, add the chicken blood, Thai basil, and sliced red chili. Bring to a boil again, then serve in a bowl. 4 When the flavor is to your liking, add the chicken blood, Thai basil, and sliced red chili. Bring to a boil again, then serve in a bowl. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Glazed Baked Donuts Focaccia Pesto Chicken Sandwiches Rosemary Foccacia Fluffy pancake Cheesy veggie dip Glazed Baked Donuts Focaccia Pesto Chicken Sandwiches Rosemary Foccacia Fluffy pancake Cheesy veggie dip Paneer Pakora Miyar alayho (spinach soup) Chapati fried idli Khubani ka meetha Super tea Fluffy pancake Black Tea Cake अदरक वाली चाय☕️☕️ 🍰Vanilla Sponge Cake filled with Plum Jam & Chantilly Cream🍰 Spinach ricotta chicken Paneer Pakora Miyar alayho (spinach soup) Chapati fried idli Khubani ka meetha Super tea Fluffy pancake Black Tea Cake अदरक वाली चाय☕️☕️ 🍰Vanilla Sponge Cake filled with Plum Jam & Chantilly Cream🍰 Spinach ricotta chicken