ademchaoua/GeneralTextCorpus huggingface dataset:
Sweet And Sour Pork Recipe by fenway
Sweet and Sour Pork Cooking Instructions 1 Cut pork into cubes and season with salt and pepper. Use sriracha seasoning if you want more heat. You can use a pre-marinated Asian spiced pork as I did this time. 2 Combine all sauce ingredients in a bowl and whisk to mix. 3 Heat oil in wok or large skillet. Brown pork removing as done to a plate. Add vegetables and cook until tender. Add garlic and cook 30 seconds. 4 Add sauce to vegetables in the skillet and bring to a boil. Heat just until thickened. Add in pork off heat and stir to combine. Plate on serving platter. Serve with rice and garnish with green onions. Enjoy. 1 Cut pork into cubes and season with salt and pepper. Use sriracha seasoning if you want more heat. You can use a pre-marinated Asian spiced pork as I did this time. 1 Cut pork into cubes and season with salt and pepper. Use sriracha seasoning if you want more heat. You can use a pre-marinated Asian spiced pork as I did this time. 2 Combine all sauce ingredients in a bowl and whisk to mix. 2 Combine all sauce ingredients in a bowl and whisk to mix. 3 Heat oil in wok or large skillet. Brown pork removing as done to a plate. Add vegetables and cook until tender. Add garlic and cook 30 seconds. 3 Heat oil in wok or large skillet. Brown pork removing as done to a plate. Add vegetables and cook until tender. Add garlic and cook 30 seconds. 4 Add sauce to vegetables in the skillet and bring to a boil. Heat just until thickened. Add in pork off heat and stir to combine. Plate on serving platter. Serve with rice and garnish with green onions. Enjoy. 4 Add sauce to vegetables in the skillet and bring to a boil. Heat just until thickened. Add in pork off heat and stir to combine. Plate on serving platter. Serve with rice and garnish with green onions. Enjoy. 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 [Vegan] Coconut Chocolate Ice-cream [Vegan] Butternut Squash Risotto Mike's Low Carb/Calorie Vegetable Beef Soup [Vegan] French Toast [Vegan] Mexican Street Corn [Vegan] Coconut Chocolate Ice-cream [Vegan] Butternut Squash Risotto Mike's Low Carb/Calorie Vegetable Beef Soup [Vegan] French Toast [Vegan] Mexican Street Corn Chicken Curry Chicken Skewers Tuwo and black soup Garnished Noddle's with plantain White rice and local soup Red Cabbage & Carrot ‘Namasu’ Anchovy Garlic Sautéed Green Beans Tempura Beans Bangladesh♡Easy Egg Bread Smoked Salmon and shrimp cream cheese Sushi Chicken Curry Chicken Skewers Tuwo and black soup Garnished Noddle's with plantain White rice and local soup Red Cabbage & Carrot ‘Namasu’ Anchovy Garlic Sautéed Green Beans Tempura Beans Bangladesh♡Easy Egg Bread Smoked Salmon and shrimp cream cheese Sushi
Cheesy Stuffed Shells Recipe by lyannev1991
Cheesy stuffed shells Cooking Instructions 1 Take a big pot and fill it with water. Put it to boil. Add salt to taste. Once the water is very hot you add the pasta shells. 2 Boil for only about 8 minutes or so but make sure you don’t over cook the pasta shell. Drain and wait until it cools. 3 Take the ricotta, Parmesan and half of the bag of mozzarella and mix together. Add some salt and pepper as well. Start filling your shells with the cheese mixture. Put some pasta sauce on the base of the pan then add the shells on top. After that you put some more sauce then add the remaining cheese. Make sure you preheat your oven to 350 degrees for 35-40 minutes. Enjoy! 1 Take a big pot and fill it with water. Put it to boil. Add salt to taste. Once the water is very hot you add the pasta shells. 1 Take a big pot and fill it with water. Put it to boil. Add salt to taste. Once the water is very hot you add the pasta shells. 2 Boil for only about 8 minutes or so but make sure you don’t over cook the pasta shell. Drain and wait until it cools. 2 Boil for only about 8 minutes or so but make sure you don’t over cook the pasta shell. Drain and wait until it cools. 3 Take the ricotta, Parmesan and half of the bag of mozzarella and mix together. Add some salt and pepper as well. Start filling your shells with the cheese mixture. Put some pasta sauce on the base of the pan then add the shells on top. After that you put some more sauce then add the remaining cheese. Make sure you preheat your oven to 350 degrees for 35-40 minutes. Enjoy! 3 Take the ricotta, Parmesan and half of the bag of mozzarella and mix together. Add some salt and pepper as well. Start filling your shells with the cheese mixture. Put some pasta sauce on the base of the pan then add the shells on top. After that you put some more sauce then add the remaining cheese. Make sure you preheat your oven to 350 degrees for 35-40 minutes. Enjoy! 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 BBQ Meatloaf Spicy Sweet Sour Quickled Baby Bok Choy Apple Crisp Fried Wonton with Dipping Sauce Arroz Chaufa (Peruvian Chicken Fried Rice) BBQ Meatloaf Spicy Sweet Sour Quickled Baby Bok Choy Apple Crisp Fried Wonton with Dipping Sauce Arroz Chaufa (Peruvian Chicken Fried Rice) Fura da Nono kindirmo Pounded yam with efo riro Grilled Steak Cocumber lemonade Lemon coconut cake Sandwich Custard smoothy garnished with Apple&grapes Fried Wonton with Dipping Sauce Chicken Thigh & The Kitchen Sink Green Bean Tempura Fura da Nono kindirmo Pounded yam with efo riro Grilled Steak Cocumber lemonade Lemon coconut cake Sandwich Custard smoothy garnished with Apple&grapes Fried Wonton with Dipping Sauce Chicken Thigh & The Kitchen Sink Green Bean Tempura
Kalakand Recipe by Reena Verbey
Cooking Instructions 20 min 1 Put condensed milk and grated paneer in thick bottomed pan and let it be boil on low flame 2 When mixture become thick then add ghee and mix well. 3 Stirring continuously to avoid burning, till it starts leaving edges of the pan. 4 Then add cardamom powder and mix well. 5 Spread it in a greased tray evenly and sprinkle chopped pistachio all over it and press a little to stick them firmly. 6 Allow it to cool and set for 2-3 hrs. 7 When it is set then cut them and garnish with silver verk and chopped pistachio. 1 Put condensed milk and grated paneer in thick bottomed pan and let it be boil on low flame 1 Put condensed milk and grated paneer in thick bottomed pan and let it be boil on low flame 2 When mixture become thick then add ghee and mix well. 2 When mixture become thick then add ghee and mix well. 3 Stirring continuously to avoid burning, till it starts leaving edges of the pan. 3 Stirring continuously to avoid burning, till it starts leaving edges of the pan. 4 Then add cardamom powder and mix well. 4 Then add cardamom powder and mix well. 5 Spread it in a greased tray evenly and sprinkle chopped pistachio all over it and press a little to stick them firmly. 5 Spread it in a greased tray evenly and sprinkle chopped pistachio all over it and press a little to stick them firmly. 6 Allow it to cool and set for 2-3 hrs. 6 Allow it to cool and set for 2-3 hrs. 7 When it is set then cut them and garnish with silver verk and chopped pistachio. 7 When it is set then cut them and garnish with silver verk and chopped pistachio. 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 Cheesy stuffed shells BBQ Meatloaf Apple Crisp Spicy Sweet Sour Quickled Baby Bok Choy Fried Wonton with Dipping Sauce Cheesy stuffed shells BBQ Meatloaf Apple Crisp Spicy Sweet Sour Quickled Baby Bok Choy Fried Wonton with Dipping Sauce Porridge Beans Sultan chips Yamarita and mayoketchup dip Besan Burfi Fried rice and chips with ketchup Fatan wake da dankalin hausa Balushahi Gulab Phirni l Rose Flavoured Phirni Special veg thali Spicy Sweet Sour Quickled Baby Bok Choy Porridge Beans Sultan chips Yamarita and mayoketchup dip Besan Burfi Fried rice and chips with ketchup Fatan wake da dankalin hausa Balushahi Gulab Phirni l Rose Flavoured Phirni Special veg thali Spicy Sweet Sour Quickled Baby Bok Choy
Gulab Phirni L Rose Flavoured Phirni Recipe by Deepsikha Chakraborty
Gulab Phirni l Rose Flavoured Phirni Cooking Instructions 20 minutes 1 Soak the rice in water for 3-4 hours. Drain the water and make a fine paste. 2 Heat milk in a heavy bottom pan and bring to boil. 3 Add the rice paste with the milk and lower the flame. Keep stirring constantly to mix well. There should not be any lump left and the mixture should be smooth. 4 Add rose water and cinnamon powder and cook on low to medium flame for 10 minutes by stirring constantly. 5 Turn off the flame and add the condensed milk. Mix well. 6 Let it set and come down to room temperature. 7 Refrigerate it for 2 hours and serve chilled. 1 Soak the rice in water for 3-4 hours. Drain the water and make a fine paste. 1 Soak the rice in water for 3-4 hours. Drain the water and make a fine paste. 2 Heat milk in a heavy bottom pan and bring to boil. 2 Heat milk in a heavy bottom pan and bring to boil. 3 Add the rice paste with the milk and lower the flame. Keep stirring constantly to mix well. There should not be any lump left and the mixture should be smooth. 3 Add the rice paste with the milk and lower the flame. Keep stirring constantly to mix well. There should not be any lump left and the mixture should be smooth. 4 Add rose water and cinnamon powder and cook on low to medium flame for 10 minutes by stirring constantly. 4 Add rose water and cinnamon powder and cook on low to medium flame for 10 minutes by stirring constantly. 5 Turn off the flame and add the condensed milk. Mix well. 5 Turn off the flame and add the condensed milk. Mix well. 6 Let it set and come down to room temperature. 6 Let it set and come down to room temperature. 7 Refrigerate it for 2 hours and serve chilled. 7 Refrigerate it for 2 hours and serve chilled. 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 Cheesy stuffed shells BBQ Meatloaf Apple Crisp Spicy Sweet Sour Quickled Baby Bok Choy Fried Wonton with Dipping Sauce Cheesy stuffed shells BBQ Meatloaf Apple Crisp Spicy Sweet Sour Quickled Baby Bok Choy Fried Wonton with Dipping Sauce Besan Burfi Fried rice and chips with ketchup Kalakand Fatan wake da dankalin hausa Balushahi Special veg thali Spicy Sweet Sour Quickled Baby Bok Choy Rice kheer Datun shinkafa & salat Spinach with tuna fish Besan Burfi Fried rice and chips with ketchup Kalakand Fatan wake da dankalin hausa Balushahi Special veg thali Spicy Sweet Sour Quickled Baby Bok Choy Rice kheer Datun shinkafa & salat Spinach with tuna fish
Special Veg Thali Recipe by Nilofar
Special veg thali Cooking Instructions sal 1 Heat 2 tbsp oil add mustard seeds and cumin seeds 2 Now add garlic 3 Add curry leaves and fresh Coriander leave 4 Add turmeric powder mix everything well 5 Add Boiled potatoes 6 Cover and cook for 5mins 7 Hang overnight 8 4 tbsp sugar powder and 1/2 tsp Cardamom powder 9 Natural saffron mix everything well Shrikhand is ready to serve 10 2 cup wheat flour, 2 tbsp oil...salt as per taste knead soft dough 11 Keep aside for rest 5 to 10 minutes 12 3 tbsp mango pulp, 2 tsp sugar 13 Add sugar 14 Grind everything well...aam ras is ready to serve 15 Make puri 16 Fry in hot oil 17 Aam Ras, shrikhand, puri aur Aloo ki sabzi is ready to serve 1 Heat 2 tbsp oil add mustard seeds and cumin seeds 1 Heat 2 tbsp oil add mustard seeds and cumin seeds 2 Now add garlic 2 Now add garlic 3 Add curry leaves and fresh Coriander leave 3 Add curry leaves and fresh Coriander leave 4 Add turmeric powder mix everything well 4 Add turmeric powder mix everything well 5 Add Boiled potatoes 5 Add Boiled potatoes 6 Cover and cook for 5mins 6 Cover and cook for 5mins 7 Hang overnight 7 Hang overnight 8 4 tbsp sugar powder and 1/2 tsp Cardamom powder 8 4 tbsp sugar powder and 1/2 tsp Cardamom powder 9 Natural saffron mix everything well Shrikhand is ready to serve 9 Natural saffron mix everything well Shrikhand is ready to serve 10 2 cup wheat flour, 2 tbsp oil...salt as per taste knead soft dough 10 2 cup wheat flour, 2 tbsp oil...salt as per taste knead soft dough 11 Keep aside for rest 5 to 10 minutes 11 Keep aside for rest 5 to 10 minutes 12 3 tbsp mango pulp, 2 tsp sugar 12 3 tbsp mango pulp, 2 tsp sugar 13 Add sugar 13 Add sugar 14 Grind everything well...aam ras is ready to serve 14 Grind everything well...aam ras is ready to serve 15 Make puri 15 Make puri 16 Fry in hot oil 16 Fry in hot oil 17 Aam Ras, shrikhand, puri aur Aloo ki sabzi is ready to serve 17 Aam Ras, shrikhand, puri aur Aloo ki sabzi is ready to 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 Cheesy stuffed shells BBQ Meatloaf Apple Crisp Spicy Sweet Sour Quickled Baby Bok Choy Fried Wonton with Dipping Sauce Cheesy stuffed shells BBQ Meatloaf Apple Crisp Spicy Sweet Sour Quickled Baby Bok Choy Fried Wonton with Dipping Sauce Fried rice and chips with ketchup Kalakand Fatan wake da dankalin hausa Balushahi Gulab Phirni l Rose Flavoured Phirni Spicy Sweet Sour Quickled Baby Bok Choy Rice kheer Datun shinkafa & salat Spinach with tuna fish Ogbono Soup Fried rice and chips with ketchup Kalakand Fatan wake da dankalin hausa Balushahi Gulab Phirni l Rose Flavoured Phirni Spicy Sweet Sour Quickled Baby Bok Choy Rice kheer Datun shinkafa & salat Spinach with tuna fish Ogbono Soup
Eggplant & Chicken Thai Red Curry Recipe by lilis.home
Eggplant & Chicken Thai Red Curry Cooking Instructions 30 mins 1 Chop eggplant and bell peppers and chicken into bite size pieces 2 On medium high heat, heat a pot with neutral oil and cook chicken (4 minutes) 3 Once chicken is partially cooked through, add red curry paste and fry in chicken and avocado oil (1 minute) 4 Add both cans of coconut milk, chicken broth, fish sauce and let the liquid come to a simmer 5 Add eggplant and bamboo shoot and cover pot, let simmer for 10 minutes 6 Add bell peppers and let simmer for 3 minutes before serving 7 Serve curry with jasmine rice, optional: squeeze fresh lime on top of curry 1 Chop eggplant and bell peppers and chicken into bite size pieces 1 Chop eggplant and bell peppers and chicken into bite size pieces 2 On medium high heat, heat a pot with neutral oil and cook chicken (4 minutes) 2 On medium high heat, heat a pot with neutral oil and cook chicken (4 minutes) 3 Once chicken is partially cooked through, add red curry paste and fry in chicken and avocado oil (1 minute) 3 Once chicken is partially cooked through, add red curry paste and fry in chicken and avocado oil (1 minute) 4 Add both cans of coconut milk, chicken broth, fish sauce and let the liquid come to a simmer 4 Add both cans of coconut milk, chicken broth, fish sauce and let the liquid come to a simmer 5 Add eggplant and bamboo shoot and cover pot, let simmer for 10 minutes 5 Add eggplant and bamboo shoot and cover pot, let simmer for 10 minutes 6 Add bell peppers and let simmer for 3 minutes before serving 6 Add bell peppers and let simmer for 3 minutes before serving 7 Serve curry with jasmine rice, optional: squeeze fresh lime on top of curry 7 Serve curry with jasmine rice, optional: squeeze fresh lime on top of curry 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 Fennel Pork Dumplings (茴香猪肉水饺) Stir-Fried Beef with Celery (牛肉炒芹菜) Flip-fried Bay Eggs Orange Olive Oil Cake Strawberry kiwi bowls Fennel Pork Dumplings (茴香猪肉水饺) Stir-Fried Beef with Celery (牛肉炒芹菜) Flip-fried Bay Eggs Orange Olive Oil Cake Strawberry kiwi bowls Pineapple Ice [Setup Nanas] Orange Olive Oil Cake Raisins cranberry juice Grapes watermelon juice Mysore Bonda Pomegranate Mint Mojito (summer sips) Cabbage pancakes Stir-Fried Beef with Celery (牛肉炒芹菜) Gulkand Lassi Strawberry kiwi bowls Pineapple Ice [Setup Nanas] Orange Olive Oil Cake Raisins cranberry juice Grapes watermelon juice Mysore Bonda Pomegranate Mint Mojito (summer sips) Cabbage pancakes Stir-Fried Beef with Celery (牛肉炒芹菜) Gulkand Lassi Strawberry kiwi bowls
Easy Fish Fry Recipe Recipe by Sana Jinabade
Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on February 19, 2021 14:57 Pune A recipe has no soul. You, as the cook, must bring soul to the recipe. Food is very important part of our life. if you want to impress your love one the make the delicious food for them. Hi friends, my name is Sana Irfan Jinabade. I'm a teacher , chef and food blogger. I love cooking , blogging and love to share my delicious recipes with you lovely people, I hope you love it . I love to try the new and different type of recipes in my small lovely kitchen. I invite you to visite my cooking blog and Join the delicious journey with me . Thank you. Have a nice day. visite my YouTube channel : Follow me on Instagram : Follow on Facebook page : follow me on Pinterest : hu4kd6oetnieni Comments (2)
Raw Papaya Pickle Recipe by Mitali Jain
Cooking Instructions 1 First of all peel the papaya. 2 Use a thick grated to grate the whole papaya as shown in the image. 3 Chop green chillies finely. Soak this and fenugreek seeds powder to lemon juice for about 3 hours. 4 Add salt, black salt, sugar, cumin seeds powder, soaked lemon juice, red chilli powder, turmeric powder in the grated papaya. 5 Mix well and store them in refrigerator. 1 First of all peel the papaya. 1 First of all peel the papaya. 2 Use a thick grated to grate the whole papaya as shown in the image. 2 Use a thick grated to grate the whole papaya as shown in the image. 3 Chop green chillies finely. Soak this and fenugreek seeds powder to lemon juice for about 3 hours. 3 Chop green chillies finely. Soak this and fenugreek seeds powder to lemon juice for about 3 hours. 4 Add salt, black salt, sugar, cumin seeds powder, soaked lemon juice, red chilli powder, turmeric powder in the grated papaya. 4 Add salt, black salt, sugar, cumin seeds powder, soaked lemon juice, red chilli powder, turmeric powder in the grated papaya. 5 Mix well and store them in refrigerator. 5 Mix well and store them in refrigerator. 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 Avocado tuna salad Creamy Cajun Chicken Sausage Pasta BBQ Meatloaf with a Kick! Eazy-Peazy AirFryer BBQ Chicken Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu Avocado tuna salad Creamy Cajun Chicken Sausage Pasta BBQ Meatloaf with a Kick! Eazy-Peazy AirFryer BBQ Chicken Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu Kadhai paneer Romuwa Zaatar bake varieties (Zaatar Roll, Croissant, and bread) Easy Fish fry Recipe Simple Air Fryer Fish - Pompano with moist meat - Pomfret Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu Besan Toast Bruschetta Paneer palak toast Turnip Cake Kadhai paneer Romuwa Zaatar bake varieties (Zaatar Roll, Croissant, and bread) Easy Fish fry Recipe Simple Air Fryer Fish - Pompano with moist meat - Pomfret Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu Besan Toast Bruschetta Paneer palak toast Turnip Cake
Paneer Palak Toast Recipe by Pradnya Khadpekar
Cooking Instructions 30 minutes 1 In bowl take home-made paneer.crush it with hand add, chopped onion, spinach leaves, green chillies. 2 Add salt, mint powder,chat masala, oragano,basil leaves.mix well.take bread slices apply amul butter on it.apply paneer batter 3 Heat Pan put amul butter.and put slices on pan and cook till golden brown from both sides. serve hot with mayo dip. 1 In bowl take home-made paneer.crush it with hand add, chopped onion, spinach leaves, green chillies. 1 In bowl take home-made paneer.crush it with hand add, chopped onion, spinach leaves, green chillies. 2 Add salt, mint powder,chat masala, oragano,basil leaves.mix well.take bread slices apply amul butter on it.apply paneer batter 2 Add salt, mint powder,chat masala, oragano,basil leaves.mix well.take bread slices apply amul butter on it.apply paneer batter 3 Heat Pan put amul butter.and put slices on pan and cook till golden brown from both sides. serve hot with mayo dip. 3 Heat Pan put amul butter.and put slices on pan and cook till golden brown from both sides. serve hot with mayo dip. 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 Avocado tuna salad Creamy Cajun Chicken Sausage Pasta BBQ Meatloaf with a Kick! Eazy-Peazy AirFryer BBQ Chicken Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu Avocado tuna salad Creamy Cajun Chicken Sausage Pasta BBQ Meatloaf with a Kick! Eazy-Peazy AirFryer BBQ Chicken Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu Simple Air Fryer Fish - Pompano with moist meat - Pomfret Raw papaya pickle Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu Besan Toast Bruschetta Turnip Cake Deep sausages Sweets Toast Paneer tikka Eggless Coffee Cupcake Simple Air Fryer Fish - Pompano with moist meat - Pomfret Raw papaya pickle Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu Besan Toast Bruschetta Turnip Cake Deep sausages Sweets Toast Paneer tikka Eggless Coffee Cupcake