ademchaoua/GeneralTextCorpus huggingface dataset:
Crostini With Eggplant And Cherry Tomatoes Recipe by Nunzia Marzocco
Cooking Instructions 30 minutes 1 Wash and trim the eggplants, then cut them into small cubes. I used very fresh organic eggplants, so I didn’t need to salt them to remove bitterness. 2 Add olive oil and garlic to a skillet, then add the eggplant cubes. Season with salt, cover, and cook over low heat until softened. 3 Wash the cherry tomatoes and basil leaves. Cut the tomatoes and add them to the eggplant cubes. Tear the basil leaves by hand and add them as well. Adjust salt to taste and finish cooking, stirring occasionally. I like to keep the tomatoes a bit crisp. 4 When the mixture is ready, spoon it onto the crostini and serve. 1 Wash and trim the eggplants, then cut them into small cubes. I used very fresh organic eggplants, so I didn’t need to salt them to remove bitterness. 1 Wash and trim the eggplants, then cut them into small cubes. I used very fresh organic eggplants, so I didn’t need to salt them to remove bitterness. 2 Add olive oil and garlic to a skillet, then add the eggplant cubes. Season with salt, cover, and cook over low heat until softened. 2 Add olive oil and garlic to a skillet, then add the eggplant cubes. Season with salt, cover, and cook over low heat until softened. 3 Wash the cherry tomatoes and basil leaves. Cut the tomatoes and add them to the eggplant cubes. Tear the basil leaves by hand and add them as well. Adjust salt to taste and finish cooking, stirring occasionally. I like to keep the tomatoes a bit crisp. 3 Wash the cherry tomatoes and basil leaves. Cut the tomatoes and add them to the eggplant cubes. Tear the basil leaves by hand and add them as well. Adjust salt to taste and finish cooking, stirring occasionally. I like to keep the tomatoes a bit crisp. 4 When the mixture is ready, spoon it onto the crostini and serve. 4 When the mixture is ready, spoon it onto the crostini and serve. 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 Basic Chicken Tenders Keto Banana Bread Waffles Paksiw Na Lechon Kawali California Farm Fennel Steaks with Ham & Cheese Basic Chicken Tenders Keto Banana Bread Waffles Paksiw Na Lechon Kawali California Farm Fennel Steaks with Ham & Cheese Ginger mix kachu Shaak ghonto Bhendi Capsicum Subji Interesting Beetroot Salad/Raita Snake Gourd Fritters Paksiw Na Lechon Kawali Basic Chicken Tenders Egg roll in a bowl California Farm Fennel Steaks with Ham & Cheese Indomie-veggie pepper soup Wet yellow khajur pickle Ginger mix kachu Shaak ghonto Bhendi Capsicum Subji Interesting Beetroot Salad/Raita Snake Gourd Fritters Paksiw Na Lechon Kawali Basic Chicken Tenders Egg roll in a bowl California Farm Fennel Steaks with Ham & Cheese Indomie-veggie pepper soup Wet yellow khajur pickle
Potato Gnocchi With Sun Dried Tomatoes In Oil And Pitted Black Olives Recipe by Fabio Del Buono
Cooking Instructions 20 minutes 1 Bring a pot of salted water to a boil for the potato gnocchi. 2 Cut the sun-dried tomatoes in oil into small pieces with kitchen scissors and set aside. 3 Slice the black olives and set aside. 4 Heat olive oil in a skillet and add the finely chopped shallot. Sauté until softened, then add the sun-dried tomatoes. 5 Season with salt, black pepper, and finely chopped parsley. Cook for about five minutes. 6 When the potato gnocchi float to the surface, remove them and add to the skillet with the sun-dried tomatoes. Add the black olives, more black pepper, and finely chopped parsley. Toss to combine. 7 Plate and serve. 1 Bring a pot of salted water to a boil for the potato gnocchi. 1 Bring a pot of salted water to a boil for the potato gnocchi. 2 Cut the sun-dried tomatoes in oil into small pieces with kitchen scissors and set aside. 2 Cut the sun-dried tomatoes in oil into small pieces with kitchen scissors and set aside. 3 Slice the black olives and set aside. 3 Slice the black olives and set aside. 4 Heat olive oil in a skillet and add the finely chopped shallot. Sauté until softened, then add the sun-dried tomatoes. 4 Heat olive oil in a skillet and add the finely chopped shallot. Sauté until softened, then add the sun-dried tomatoes. 5 Season with salt, black pepper, and finely chopped parsley. Cook for about five minutes. 5 Season with salt, black pepper, and finely chopped parsley. Cook for about five minutes. 6 When the potato gnocchi float to the surface, remove them and add to the skillet with the sun-dried tomatoes. Add the black olives, more black pepper, and finely chopped parsley. Toss to combine. 6 When the potato gnocchi float to the surface, remove them and add to the skillet with the sun-dried tomatoes. Add the black olives, more black pepper, and finely chopped parsley. Toss to combine. 7 Plate and serve. 7 Plate and serve. 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 Peach Upside Down Cake 🍑 Baked Spaghetti Bismarck Peach Upside Down Cake 🍑 Baked Spaghetti Bismarck Lobia Potato Curry Coconut Milk Rice Vermicelli Chocolate Fork Biscuits Karela ni Chhal na Muthiya Curd Capsicum sandwich Mango sewai Lychee Sorbet Oats Uttapam 😋(small oats uttapam) 5 minutes Avocado and Mango Salsa 4 Minutes High Protein Yummy Breakfast Smoothie Lobia Potato Curry Coconut Milk Rice Vermicelli Chocolate Fork Biscuits Karela ni Chhal na Muthiya Curd Capsicum sandwich Mango sewai Lychee Sorbet Oats Uttapam 😋(small oats uttapam) 5 minutes Avocado and Mango Salsa 4 Minutes High Protein Yummy Breakfast Smoothie
🇲🇽 Pico De Gallo (Quick & Easy) Recipe by Grass
Cooking Instructions 1 Wash the vegetables. In a bowl, squeeze the limes, add salt and oregano. Finely dice the vegetables, mix everything together, and let it sit for about 5 minutes before enjoying. 2 For a more elaborate version, add finely chopped cilantro and diced avocado. It's even tastier if you add chopped cucumber, radishes, and raw broccoli. 3 My mother-in-law sometimes roasts the onion, peppers, and tomatoes before chopping them, which is another option (I don't prefer it, though). 1 Wash the vegetables. In a bowl, squeeze the limes, add salt and oregano. Finely dice the vegetables, mix everything together, and let it sit for about 5 minutes before enjoying. 1 Wash the vegetables. In a bowl, squeeze the limes, add salt and oregano. Finely dice the vegetables, mix everything together, and let it sit for about 5 minutes before enjoying. 2 For a more elaborate version, add finely chopped cilantro and diced avocado. It's even tastier if you add chopped cucumber, radishes, and raw broccoli. 2 For a more elaborate version, add finely chopped cilantro and diced avocado. It's even tastier if you add chopped cucumber, radishes, and raw broccoli. 3 My mother-in-law sometimes roasts the onion, peppers, and tomatoes before chopping them, which is another option (I don't prefer it, though). 3 My mother-in-law sometimes roasts the onion, peppers, and tomatoes before chopping them, which is another option (I don't prefer it, though). 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 Chana daal💝 Indian Egg Curry Firecracker Salmon Basque Burnt Cheesecake Cast iron apple pie Chana daal💝 Indian Egg Curry Firecracker Salmon Basque Burnt Cheesecake Cast iron apple pie Moong dal fitters(pakora) Gajar Ka Halwa Spicy chicken steak 🐟 Anchovy fritto - fried anchovy Kaddu ki kheer Cabbage paratha Dambun cous cous Kung Pao Chicken Karelay Pyaz Club Fry Dagwood Sandwich Moong dal fitters(pakora) Gajar Ka Halwa Spicy chicken steak 🐟 Anchovy fritto - fried anchovy Kaddu ki kheer Cabbage paratha Dambun cous cous Kung Pao Chicken Karelay Pyaz Club Fry Dagwood Sandwich
Ratatouille 🍴 Recipe by Un amour de cuisine
This recipe is translated from Cookpad France. See original: Ratatouille 🍴 Cooking Instructions 1 hour 1 Peel the potatoes, eggplant, onion, and garlic. 2 Peel the tomatoes and cut them into large cubes. 3 Cut the bell pepper and chili pepper into large cubes as well. 4 Cut all the vegetables into large cubes of the same size and keep the garlic cloves whole. 5 Heat the oil in a large pot, then add the onion, tomato, and garlic, followed by the potatoes, bell pepper, and eggplant. 6 Season with black pepper, paprika, and salt. Add 1/2 cup water (about 120 ml) and let simmer over medium heat for about 1 hour. 7 Serve the ratatouille hot or warm. 1 Peel the potatoes, eggplant, onion, and garlic. 1 Peel the potatoes, eggplant, onion, and garlic. 2 Peel the tomatoes and cut them into large cubes. 2 Peel the tomatoes and cut them into large cubes. 3 Cut the bell pepper and chili pepper into large cubes as well. 3 Cut the bell pepper and chili pepper into large cubes as well. 4 Cut all the vegetables into large cubes of the same size and keep the garlic cloves whole. 4 Cut all the vegetables into large cubes of the same size and keep the garlic cloves whole. 5 Heat the oil in a large pot, then add the onion, tomato, and garlic, followed by the potatoes, bell pepper, and eggplant. 5 Heat the oil in a large pot, then add the onion, tomato, and garlic, followed by the potatoes, bell pepper, and eggplant. 6 Season with black pepper, paprika, and salt. Add 1/2 cup water (about 120 ml) and let simmer over medium heat for about 1 hour. 6 Season with black pepper, paprika, and salt. Add 1/2 cup water (about 120 ml) and let simmer over medium heat for about 1 hour. 7 Serve the ratatouille hot or warm. 7 Serve the ratatouille hot or warm. 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 Easy sweat and sour sauce Mushroom Sauce Healthy sugarless Dry fruit chocolate cake Seitan Italian Sausages Caramelised pear bundt cake Easy sweat and sour sauce Mushroom Sauce Healthy sugarless Dry fruit chocolate cake Seitan Italian Sausages Caramelised pear bundt cake Banana chocolate muffins Mushroom Sauce Daal Maash Without Tomato 🍅 Tamarind/Ukwaju Juice White Mutton Biryani Fresh Vegetables fried with Butter and soy sauce Odisha Traditional Chicken aloo Curry Daal makhani Suji ka halwa ૫ાઈનેપલ ચોકલેટ કેક(Pineapple chocolate cake recipe in gujrati) Banana chocolate muffins Mushroom Sauce Daal Maash Without Tomato 🍅 Tamarind/Ukwaju Juice White Mutton Biryani Fresh Vegetables fried with Butter and soy sauce Odisha Traditional Chicken aloo Curry Daal makhani Suji ka halwa ૫ાઈનેપલ ચોકલેટ કેક(Pineapple chocolate cake recipe in gujrati)
Oyakodon! (Paternity Bowl Because An Egg Comes Out From A Chicken, Or A Chicken Comes Out From An Egg) Recipe by Taro Mitsui
Oyakodon (Japanese Chicken and Egg Rice Bowl) Oyakodon (Japanese Chicken and Egg Rice Bowl) Oyakodon is a classic Japanese rice bowl dish made with tender chicken and fluffy eggs simmered in a sweet and savory broth, then served over warm rice. It's simple to make with just a few ingredients and requires only one pan, making cleanup easy. The umami-rich chicken, sweet onions, and flavorful broth blend perfectly with the eggs, creating a comforting and satisfying meal. It's well-balanced in nutrition and loved by all ages. Even when you have little appetite, it's easy to eat and warms both the body and heart. In Japan, eggs are safe to eat raw, so oyakodon is often served with the eggs very soft and slightly runny. However, eggs in the U.S. are generally not considered safe to eat raw, so it’s best to cook them thoroughly. That’s why this recipe is designed to fully cook the eggs. Keep in mind that the residual heat after removing the pan will continue to cook the eggs, but if you're concerned, you can cook the eggs a little longer! #japanesefood #CA2025 Yuki Ohtani
Breakfast Smoothie Recipe by LaLa
Oaty Breakfast smoothie Oaty Breakfast smoothie Slightly heavier smoothies can be great if you've got a packed morning ahead. A few weeks back, I finally took the plunge and ordered a NutriBullet. After seeing so many tempting instagram snaps and Pinterest recipes, I couldn't resist. About the same time, the Almond Board of California got in touch with me to ask if I'd like to take their 21-day Snack Happy Challenge ( The stars had aligned perfectly. I've been snacking on a handful of almonds every day this month, and including them in my favourite smoothie recipes. Why almonds? • A handful of almonds (30g) provide approximately 65% of your daily requirement of vitamin E. • Almonds are a high source of fibre, are packed with healthy, unsaturated fats and are a natural source of protein. • Almonds are rich in calcium, which is needed for the maintenance of normal bones and teeth. • Almonds are a high source of magnesium, which contributes to reducing tiredness and fatigue. • Almonds provide linoleic acid, which contributes to maintaining normal cholesterol levels. • Just a handful of these noble nuts is all you need to up your daily nutrient intake. Pop them in your handbag to snack on-the-go in your moments of need. Lottie Storey
Chicken Biriani Recipe by Winnie Margaret
Cooking Instructions 45 mins 1 Marinate the chicken with all the spices about 1/8 tspn of each spice, add the vinegar and Worcestershire sauce and let sit for 12hrs 2 In a cooking pan add 1 tbspn of oil, add the onions and garlic. Sauté for a minute then add tomatoes and stir 3 Add the chicken and let simmer with all the marinade until it's almost dry. Add your mala and quartered potatoes and let simmer for about 20minutes in very low heat. 4 Season with salt and let simmer for another 5minutes or until the potatoes are cooked through. Garnish with freshly chopped chives 1 Marinate the chicken with all the spices about 1/8 tspn of each spice, add the vinegar and Worcestershire sauce and let sit for 12hrs 1 Marinate the chicken with all the spices about 1/8 tspn of each spice, add the vinegar and Worcestershire sauce and let sit for 12hrs 2 In a cooking pan add 1 tbspn of oil, add the onions and garlic. Sauté for a minute then add tomatoes and stir 2 In a cooking pan add 1 tbspn of oil, add the onions and garlic. Sauté for a minute then add tomatoes and stir 3 Add the chicken and let simmer with all the marinade until it's almost dry. Add your mala and quartered potatoes and let simmer for about 20minutes in very low heat. 3 Add the chicken and let simmer with all the marinade until it's almost dry. Add your mala and quartered potatoes and let simmer for about 20minutes in very low heat. 4 Season with salt and let simmer for another 5minutes or until the potatoes are cooked through. Garnish with freshly chopped chives 4 Season with salt and let simmer for another 5minutes or until the potatoes are cooked through. Garnish with freshly chopped chives 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 Chicken Spinach Mushroom Bake Pear Upside Down Cake Guacamole Red Braised Chicken Thighs Sea Salt Almond Seed Bars (No Bake, Vegan, Dairy Free) Chicken Spinach Mushroom Bake Pear Upside Down Cake Guacamole Red Braised Chicken Thighs Sea Salt Almond Seed Bars (No Bake, Vegan, Dairy Free) Grilled eggless mayonnaise sandwich Cabbage with carrots Pin wheel sandwich Creamy mash potatoes/beef Chicken chilli with stir fry veg rice Paneer Bhuna Frankie Homemade Fresh Mango Frooti Pork Back Ribs Beef Rendang - Indonesian Pizza hidden in sandwich Grilled eggless mayonnaise sandwich Cabbage with carrots Pin wheel sandwich Creamy mash potatoes/beef Chicken chilli with stir fry veg rice Paneer Bhuna Frankie Homemade Fresh Mango Frooti Pork Back Ribs Beef Rendang - Indonesian Pizza hidden in sandwich
Biryani Recipe by Vina Upasani
 Ingredients 3 cup basmati rice 1 cup capsicum, carrot, 1 cup green peas 1 cup chopped fried onions 1 cup paneer cubes 4 tsp ginger garlic paste 1 tsp biryani masala,garam masala, 2-3 clove,tejpatta,dalchini 3 cup basmati rice 1 cup capsicum, carrot, 1 cup green peas 1 cup chopped fried onions 1 cup paneer cubes 4 tsp ginger garlic paste 1 tsp biryani masala,garam masala, 2-3 clove,tejpatta,dalchini Cooking Instructions 1 First we cut all veggies and fry in fry pan,paneer also fry on low flame,and wash rice nicely and cook in microwave for 10 minutes 2 Now heat pan put oil,add kada masala,and fry chopped cashews nuts,now add fried Cooked veggies saute well 3 Now in bowl place cooked rice then spread fried onions, and veggies, then place rice again and again then rest veggies, 4 Serve with raita,papad etc.. 1 First we cut all veggies and fry in fry pan,paneer also fry on low flame,and wash rice nicely and cook in microwave for 10 minutes 1 First we cut all veggies and fry in fry pan,paneer also fry on low flame,and wash rice nicely and cook in microwave for 10 minutes 2 Now heat pan put oil,add kada masala,and fry chopped cashews nuts,now add fried Cooked veggies saute well 2 Now heat pan put oil,add kada masala,and fry chopped cashews nuts,now add fried Cooked veggies saute well 3 Now in bowl place cooked rice then spread fried onions, and veggies, then place rice again and again then rest veggies, 3 Now in bowl place cooked rice then spread fried onions, and veggies, then place rice again and again then rest veggies, 4 Serve with raita,papad etc.. 4 Serve with raita,papad etc.. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on June 30, 2019 06:04 Comments Similar Recipes 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 Brioche Bread Pudding with Caramel Sauce Steak lo mein Chili Colorado Smothered Burritos (Red Sauce Version) Mashed potatoes and hamburger meat with gravy Teriyaki pork stir-fry Brioche Bread Pudding with Caramel Sauce Steak lo mein Chili Colorado Smothered Burritos (Red Sauce Version) Mashed potatoes and hamburger meat with gravy Teriyaki pork stir-fry Honey mustard chicken Mathiya Mango milk shake with chocolate and nuts Brownies in a frying Pan Herb crusted Fish ‘And’ Chips Ox-tail Soup Oreo ice cream Matar Ki Ghugni Mango & Strawberry Smoothie Crispy Lamb Falafels with chilli cheese sauce Honey mustard chicken Mathiya Mango milk shake with chocolate and nuts Brownies in a frying Pan Herb crusted Fish ‘And’ Chips Ox-tail Soup Oreo ice cream Matar Ki Ghugni Mango & Strawberry Smoothie Crispy Lamb Falafels with chilli cheese sauce Cookpad Premium Find the most popular recipes on the top of your search results.
Egg Biriyani Recipe by Harshitha Gurukumar
Egg biriyani Cooking Instructions 1 Boil eggs for 10 minutes peel and make slight cuts on it. 2 In a cooker heat oil and ghee, add ginger garlic paste, cinnamon, clove, bay leaf, kopak pod, slit green chillies and fry till raw smell goes off. 3 Add onions fry till translucent. 4 Add chilli powder, coriander powder, turmeric, cinnamon and clove powder. Add eggs and mix well. Add tomatoes and salt. 5 After tomatoes are cooked add washed rice. 6 Add 1. 3/4 cup of water, add coriander leaves and mint leaves. Cover lid and cook for 1 whistle. 7 Serve hot with kurma or curd raita. 1 Boil eggs for 10 minutes peel and make slight cuts on it. 1 Boil eggs for 10 minutes peel and make slight cuts on it. 2 In a cooker heat oil and ghee, add ginger garlic paste, cinnamon, clove, bay leaf, kopak pod, slit green chillies and fry till raw smell goes off. 2 In a cooker heat oil and ghee, add ginger garlic paste, cinnamon, clove, bay leaf, kopak pod, slit green chillies and fry till raw smell goes off. 3 Add onions fry till translucent. 3 Add onions fry till translucent. 4 Add chilli powder, coriander powder, turmeric, cinnamon and clove powder. Add eggs and mix well. Add tomatoes and salt. 4 Add chilli powder, coriander powder, turmeric, cinnamon and clove powder. Add eggs and mix well. Add tomatoes and salt. 5 After tomatoes are cooked add washed rice. 5 After tomatoes are cooked add washed rice. 6 Add 1. 3/4 cup of water, add coriander leaves and mint leaves. Cover lid and cook for 1 whistle. 6 Add 1. 3/4 cup of water, add coriander leaves and mint leaves. Cover lid and cook for 1 whistle. 7 Serve hot with kurma or curd raita. 7 Serve hot with kurma or curd raita. 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 Garlic Parmesan Crusted Pork Chops😋 Quick easy Asparagus Cuban-Style Chicken & Rice Delicious Marinaded Skirt Steak Paneer Steak With Burnt Garlic Herbed Rice Garlic Parmesan Crusted Pork Chops😋 Quick easy Asparagus Cuban-Style Chicken & Rice Delicious Marinaded Skirt Steak Paneer Steak With Burnt Garlic Herbed Rice No yeast,No baking powder mandazi. #4weekschallenge easy cheesy potato skins: Buffalo cream Dip: Crock pot dip: Mango ice cream Chips and vegetable Chatpata masala sweet corn Bread Corn curry with rice Biscuit Bhakhari with Dal fry No yeast,No baking powder mandazi. #4weekschallenge easy cheesy potato skins: Buffalo cream Dip: Crock pot dip: Mango ice cream Chips and vegetable Chatpata masala sweet corn Bread Corn curry with rice Biscuit Bhakhari with Dal fry