ademchaoua/GeneralTextCorpus huggingface dataset:
Shrimp Alfredo Recipe by Yoggi
 Shrimp Alfredo Ingredients 1 bag small shrimp peeled, deveined 3 tbs. margarine 1 lb pasta of choice Kosher salt Course black pepper Dried parsley 1 bag small shrimp peeled, deveined 3 tbs. margarine 1 lb pasta of choice Kosher salt Course black pepper Dried parsley Cooking Instructions 1 Add pasta to a pot of salted water then, when water starts boiling add pasta and, give a stir. 2 Cook pasta till aldente, add shrimp to a skillet with a little oil then, when shrimp turns pink add alfredo let simmer salt and, pepper to taste, drain pasta and add to shrimp. 3 Add some parsley and simmer 1 Add pasta to a pot of salted water then, when water starts boiling add pasta and, give a stir. 1 Add pasta to a pot of salted water then, when water starts boiling add pasta and, give a stir. 2 Cook pasta till aldente, add shrimp to a skillet with a little oil then, when shrimp turns pink add alfredo let simmer salt and, pepper to taste, drain pasta and add to shrimp. 2 Cook pasta till aldente, add shrimp to a skillet with a little oil then, when shrimp turns pink add alfredo let simmer salt and, pepper to taste, drain pasta and add to shrimp. 3 Add some parsley and simmer 3 Add some parsley and simmer Cooksnaps (1) Copied! Yoggi @cookpadyoggi7Cincy on January 06, 2019 04:16 Columbia Township I'm a Home Chef! I've been cooking since i was a little girl, being in the kitchen with my mom was fun, as well as a learning experience, I have a passion for cooking for my friends and family. 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 Hash Browns my way Roasted Chicken Thighs with Hot Italian Sausage Chicken wings with spicy garlic sauce Elizabeth's Cherry Pie Dessert Fried Banana Balls / Jemput-jemput Pisang Hash Browns my way Roasted Chicken Thighs with Hot Italian Sausage Chicken wings with spicy garlic sauce Elizabeth's Cherry Pie Dessert Fried Banana Balls / Jemput-jemput Pisang Fried vegetables Vegetable jalfrezi Chicken wings with spicy garlic sauce Pav bhaji Soaf ki barfii Paneer tikka fill with mix veg Baking Powder Biscuits Seasoned Turkey Kofta curry Methi Chicken Fried vegetables Vegetable jalfrezi Chicken wings with spicy garlic sauce Pav bhaji Soaf ki barfii Paneer tikka fill with mix veg Baking Powder Biscuits Seasoned Turkey Kofta curry Methi Chicken Cookpad Premium Find the most popular recipes on the top of your search results.
Black Pepper Beef Stir Fry Recipe by Foodielover
Cooking Instructions 1 Cut or slice beef into small pieces 2 Mix all marinade ingredient and stir 3 Put beef into marinade about 15 minutes 4 Heat 1tablespoon of cooking oil in a wok stir fry thee beef till beef is browned. Dish out and set aside 5 Heat 2tbs of cooking oil again and stir fry garlic,ginger onion untill fragant. Add green peper and stir fry until smell the aroma 6 Transfer the beef back into the wok,add little water,oister sauce,sweet soy sauce and stir fry till cooked. Put spring onion,tomato,ground black pepper and beef powder. Mix and taste it... trataaaaa dish out and serve it with Rice,,, 1 Cut or slice beef into small pieces 1 Cut or slice beef into small pieces 2 Mix all marinade ingredient and stir 2 Mix all marinade ingredient and stir 3 Put beef into marinade about 15 minutes 3 Put beef into marinade about 15 minutes 4 Heat 1tablespoon of cooking oil in a wok stir fry thee beef till beef is browned. Dish out and set aside 4 Heat 1tablespoon of cooking oil in a wok stir fry thee beef till beef is browned. Dish out and set aside 5 Heat 2tbs of cooking oil again and stir fry garlic,ginger onion untill fragant. Add green peper and stir fry until smell the aroma 5 Heat 2tbs of cooking oil again and stir fry garlic,ginger onion untill fragant. Add green peper and stir fry until smell the aroma 6 Transfer the beef back into the wok,add little water,oister sauce,sweet soy sauce and stir fry till cooked. Put spring onion,tomato,ground black pepper and beef powder. Mix and taste it... trataaaaa dish out and serve it with Rice,,, 6 Transfer the beef back into the wok,add little water,oister sauce,sweet soy sauce and stir fry till cooked. Put spring onion,tomato,ground black pepper and beef powder. Mix and taste it... trataaaaa dish out and serve it with Rice,,, 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 Piccata Easy Simple Spaghetti Tzatziki Sauce Homemade Corned Beef Keto Chocolate Peanut Butter Fat Bombs Chicken Piccata Easy Simple Spaghetti Tzatziki Sauce Homemade Corned Beef Keto Chocolate Peanut Butter Fat Bombs Phulki raita Chicken skewers Jallof rice Ramadan energy bars #cookpadramadan #sehricontest Cocoa Spread Toasted Sandwich Banofee Pie Fried fish and veg rice Ghavne Lightly spiced KAMANDE Potato Samosa Bites Phulki raita Chicken skewers Jallof rice Ramadan energy bars #cookpadramadan #sehricontest Cocoa Spread Toasted Sandwich Banofee Pie Fried fish and veg rice Ghavne Lightly spiced KAMANDE Potato Samosa Bites
Salad With Crispy Chickpeas Recipe by Food Nutrition by Helen
Cooking Instructions 1 Drain the cooked chickpeas. Spread them on a baking sheet lined with parchment paper, add the spices, salt, and olive oil. Bake at 400°F (200°C) for 20 minutes. 2 In a bowl, combine the cooked bulgur, crispy chickpeas, sliced cherry tomatoes, avocado, sliced onion, olives, mâche leaves, and basil leaves. 3 In a separate bowl, mix all the dressing ingredients together and drizzle over the salad. 1 Drain the cooked chickpeas. Spread them on a baking sheet lined with parchment paper, add the spices, salt, and olive oil. Bake at 400°F (200°C) for 20 minutes. 1 Drain the cooked chickpeas. Spread them on a baking sheet lined with parchment paper, add the spices, salt, and olive oil. Bake at 400°F (200°C) for 20 minutes. 2 In a bowl, combine the cooked bulgur, crispy chickpeas, sliced cherry tomatoes, avocado, sliced onion, olives, mâche leaves, and basil leaves. 2 In a bowl, combine the cooked bulgur, crispy chickpeas, sliced cherry tomatoes, avocado, sliced onion, olives, mâche leaves, and basil leaves. 3 In a separate bowl, mix all the dressing ingredients together and drizzle over the salad. 3 In a separate bowl, mix all the dressing ingredients together and drizzle over the salad. 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 Roasted Onion and Arugula Salad with Walnut Salsa Pimento cheese Dandelion greens Roasted delicata squash Roasted Onion and Arugula Salad with Walnut Salsa Pimento cheese Dandelion greens Roasted delicata squash Mushroom Steak Spag Bog Whole wheat flour and besan halwa, sugar free ❤️ Pimento cheese Pear Smoothie Pinata Cake Apple Malpua Peach melba Chicken Mumtaz in Creamy White Gravy Mango Ginger Black Tea Mushroom Steak Spag Bog Whole wheat flour and besan halwa, sugar free ❤️ Pimento cheese Pear Smoothie Pinata Cake Apple Malpua Peach melba Chicken Mumtaz in Creamy White Gravy Mango Ginger Black Tea
Japanese Black Pepper Beef On Sizzling Rice Keto Option Recipe by Charlotte's cooking corner
Cooking Instructions 50-60 minutes 1 In a skillet, melt 2 tablespoons of butter. Stir-fry the cauliflower rice for about five minutes, then combine with the cooked quinoa rice in a bowl. 2 For the honey sauce: Mix water and maple syrup. In a skillet, add a little oil, minced garlic, and onion. Stir-fry for about 2 minutes, then add the honey water, salt, and psyllium husk powder. Mix well and set aside. 3 Combine the sauce ingredients. In a cast iron skillet, melt the remaining butter. Place the rice in the center, arrange the beef slices around it, and pour both the honey sauce and the sauce over the top. 1 In a skillet, melt 2 tablespoons of butter. Stir-fry the cauliflower rice for about five minutes, then combine with the cooked quinoa rice in a bowl. 1 In a skillet, melt 2 tablespoons of butter. Stir-fry the cauliflower rice for about five minutes, then combine with the cooked quinoa rice in a bowl. 2 For the honey sauce: Mix water and maple syrup. In a skillet, add a little oil, minced garlic, and onion. Stir-fry for about 2 minutes, then add the honey water, salt, and psyllium husk powder. Mix well and set aside. 2 For the honey sauce: Mix water and maple syrup. In a skillet, add a little oil, minced garlic, and onion. Stir-fry for about 2 minutes, then add the honey water, salt, and psyllium husk powder. Mix well and set aside. 3 Combine the sauce ingredients. In a cast iron skillet, melt the remaining butter. Place the rice in the center, arrange the beef slices around it, and pour both the honey sauce and the sauce over the top. 3 Combine the sauce ingredients. In a cast iron skillet, melt the remaining butter. Place the rice in the center, arrange the beef slices around it, and pour both the honey sauce and the sauce over the top. 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 Lemon and Caper Chicken Piccata w Lemon Risotto Easy Chicken Quesadilla Fish and Vege Soup Mutton curry Apple Sage Bourbon Pork Chops Lemon and Caper Chicken Piccata w Lemon Risotto Easy Chicken Quesadilla Fish and Vege Soup Mutton curry Apple Sage Bourbon Pork Chops Mango Milkshake Deer tartar Cheeseless pizza2 Vanilla cup cake White Chicken Chili Easy Chicken Quesadilla Gravy Cheesy Hotdog My cupcake Home made mayonnaise Mango Milkshake Deer tartar Cheeseless pizza2 Vanilla cup cake White Chicken Chili Easy Chicken Quesadilla Gravy Cheesy Hotdog My cupcake Home made mayonnaise
Black Pepper Sabudana Khichdi Recipe by Ankita shrivastav
Black Pepper Sabudana Khichdi Cooking Instructions 30 minutes 1 First, rinse the tapioca pearls thoroughly with water 3-4 times and soak them for 4 hours. Heat oil in a pan over medium heat. Fry the peanuts first and remove them to a plate. 2 Peel and finely chop the potatoes, then rinse them. Add cumin seeds to the oil, then add the potatoes and let them become slightly crispy. 3 Drain all the water from the tapioca pearls and add them to the pan. Add black pepper, salt, sugar, and peanuts, then cover and let it cook for a while. 4 Transfer to a serving bowl and serve on a plate. 1 First, rinse the tapioca pearls thoroughly with water 3-4 times and soak them for 4 hours. Heat oil in a pan over medium heat. Fry the peanuts first and remove them to a plate. 1 First, rinse the tapioca pearls thoroughly with water 3-4 times and soak them for 4 hours. Heat oil in a pan over medium heat. Fry the peanuts first and remove them to a plate. 2 Peel and finely chop the potatoes, then rinse them. Add cumin seeds to the oil, then add the potatoes and let them become slightly crispy. 2 Peel and finely chop the potatoes, then rinse them. Add cumin seeds to the oil, then add the potatoes and let them become slightly crispy. 3 Drain all the water from the tapioca pearls and add them to the pan. Add black pepper, salt, sugar, and peanuts, then cover and let it cook for a while. 3 Drain all the water from the tapioca pearls and add them to the pan. Add black pepper, salt, sugar, and peanuts, then cover and let it cook for a while. 4 Transfer to a serving bowl and serve on a plate. 4 Transfer to a serving bowl and serve on a plate. 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 Corn and Cheese Baked Empanadas Homemade pesto sauce Chocolate mug cake Pork chops with lemon garlic and spinach cream pasta Creamy Baked Bacon 🥓 Ziti Corn and Cheese Baked Empanadas Homemade pesto sauce Chocolate mug cake Pork chops with lemon garlic and spinach cream pasta Creamy Baked Bacon 🥓 Ziti Eggless Chocolate cupcakes Peanut Butter and Choco Chip cookies Pyazi pancakes Palak paneer Cheese omelet with vegetables Fluffy Pan Cake Maple Syrup 😋 Kanda Pohe Caramel cinnamon rolls Paneer bhurji Fudge brownies Eggless Chocolate cupcakes Peanut Butter and Choco Chip cookies Pyazi pancakes Palak paneer Cheese omelet with vegetables Fluffy Pan Cake Maple Syrup 😋 Kanda Pohe Caramel cinnamon rolls Paneer bhurji Fudge brownies
A Common Memory: Black Pepper Teppanyaki Noodles Recipe by 小臻
Cooking Instructions 15 minutes 1 1. Slice the beef into thin strips (between strips and slices). Marinate with egg white and cornstarch for half an hour. Slice half an onion into thick strips. Mix 1/2 jar of black pepper sauce with an equal amount of water (forgot to include the mixed vegetables in the picture). 2 2. Cook the noodles. Meanwhile, in another pan, sauté the onion in butter until fragrant. Once softened, add the black pepper sauce and water. Cook on low heat to blend the flavors, then add the beef. 3 3. Once the beef is mostly cooked (do not overcook), add the cooked noodles and mixed vegetables. Stir and serve. 4 4. Be sure to fry a sunny-side-up egg and serve with a bowl of corn chowder for the authentic taste! 1 1. Slice the beef into thin strips (between strips and slices). Marinate with egg white and cornstarch for half an hour. Slice half an onion into thick strips. Mix 1/2 jar of black pepper sauce with an equal amount of water (forgot to include the mixed vegetables in the picture). 1 1. Slice the beef into thin strips (between strips and slices). Marinate with egg white and cornstarch for half an hour. Slice half an onion into thick strips. Mix 1/2 jar of black pepper sauce with an equal amount of water (forgot to include the mixed vegetables in the picture). 2 2. Cook the noodles. Meanwhile, in another pan, sauté the onion in butter until fragrant. Once softened, add the black pepper sauce and water. Cook on low heat to blend the flavors, then add the beef. 2 2. Cook the noodles. Meanwhile, in another pan, sauté the onion in butter until fragrant. Once softened, add the black pepper sauce and water. Cook on low heat to blend the flavors, then add the beef. 3 3. Once the beef is mostly cooked (do not overcook), add the cooked noodles and mixed vegetables. Stir and serve. 3 3. Once the beef is mostly cooked (do not overcook), add the cooked noodles and mixed vegetables. Stir and serve. 4 4. Be sure to fry a sunny-side-up egg and serve with a bowl of corn chowder for the authentic taste! 4 4. Be sure to fry a sunny-side-up egg and serve with a bowl of corn chowder for the authentic 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 Cheesy Mostaccioli Cheesy Mostaccioli Coconut Fudge (Barfi) Diples Sweet Appam (unniappam/nei appam) Jaggergin Cheesy Mostaccioli Sweet Pongal Sunny Side Up Gulab Jamun Brenda's Walnut Sweet Potatoes with Cranberries Baked Fish (Indian Style) Coconut Fudge (Barfi) Diples Sweet Appam (unniappam/nei appam) Jaggergin Cheesy Mostaccioli Sweet Pongal Sunny Side Up Gulab Jamun Brenda's Walnut Sweet Potatoes with Cranberries Baked Fish (Indian Style)
Chicken Breast With Black Pepper Sauce Recipe by Lan Vy
Chicken Breast with Black Pepper Sauce Cooking Instructions 30 minutes 1 Clean the chicken breast with salt water and let it drain. Then, heat olive oil in a pan and sear the chicken breast until both sides are golden brown. 2 Next, mix the sauce with ground pepper, oyster sauce, soy sauce, honey, seasoning powder, mayonnaise, and water in a bowl. Use the leftover oil to sauté garlic until fragrant, then pour in the sauce. 3 Continue by adding the seared chicken to the sauce and cook until the chicken absorbs the sauce and it thickens. Turn off the heat, slice the chicken into bite-sized pieces, and serve with hot rice. Enjoy your meal 🤤 1 Clean the chicken breast with salt water and let it drain. Then, heat olive oil in a pan and sear the chicken breast until both sides are golden brown. 1 Clean the chicken breast with salt water and let it drain. Then, heat olive oil in a pan and sear the chicken breast until both sides are golden brown. 2 Next, mix the sauce with ground pepper, oyster sauce, soy sauce, honey, seasoning powder, mayonnaise, and water in a bowl. Use the leftover oil to sauté garlic until fragrant, then pour in the sauce. 2 Next, mix the sauce with ground pepper, oyster sauce, soy sauce, honey, seasoning powder, mayonnaise, and water in a bowl. Use the leftover oil to sauté garlic until fragrant, then pour in the sauce. 3 Continue by adding the seared chicken to the sauce and cook until the chicken absorbs the sauce and it thickens. Turn off the heat, slice the chicken into bite-sized pieces, and serve with hot rice. Enjoy your meal 🤤 3 Continue by adding the seared chicken to the sauce and cook until the chicken absorbs the sauce and it thickens. Turn off the heat, slice the chicken into bite-sized pieces, and serve with hot rice. Enjoy your meal 🤤 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 Imitation Crab, Shio Koji Japanese Cucumber Salad California Farm Gari Pickled Sushi Ginger Homemade Pizza Octopus Pasta Classic Macaroni Salad Imitation Crab, Shio Koji Japanese Cucumber Salad California Farm Gari Pickled Sushi Ginger Homemade Pizza Octopus Pasta Classic Macaroni Salad Veg jave Masala pasta Fry idli Khir Masala chole Kolhapuri Misal Pav Chocolate - Orange Biscotti Easy scone recipe Alu vadi (colacasia leaves fritters) Spicy Savoury Rice Bowl Veg jave Masala pasta Fry idli Khir Masala chole Kolhapuri Misal Pav Chocolate - Orange Biscotti Easy scone recipe Alu vadi (colacasia leaves fritters) Spicy Savoury Rice Bowl
California Farm Red Lentil Stuffed Baked Bell Pepper Recipe by Hobby Horseman
Cooking Instructions 1 1/2 hour 1 Crumble ground beef, sprinkle with spices, sautee 9 minutes. Set aside. 2 Sautee bell pepper, onion and garlic 7 minutes in beef drippings, mix with browned beef 3 Rinse red lentils, put in dutch oven with rice, water, bouillion cube, bring to boil 7 minutes, boil 8 minutes, lid on, rest 30 minutes. Mix lentils, rice and beef mix. No need to soak red lentils first. 4 Stuff bell pepper with lentil -rice-sweet pepper- beef mix, cap, bake 45 minutes at 350F degrees. 1 Crumble ground beef, sprinkle with spices, sautee 9 minutes. Set aside. 1 Crumble ground beef, sprinkle with spices, sautee 9 minutes. Set aside. 2 Sautee bell pepper, onion and garlic 7 minutes in beef drippings, mix with browned beef 2 Sautee bell pepper, onion and garlic 7 minutes in beef drippings, mix with browned beef 3 Rinse red lentils, put in dutch oven with rice, water, bouillion cube, bring to boil 7 minutes, boil 8 minutes, lid on, rest 30 minutes. Mix lentils, rice and beef mix. No need to soak red lentils first. 3 Rinse red lentils, put in dutch oven with rice, water, bouillion cube, bring to boil 7 minutes, boil 8 minutes, lid on, rest 30 minutes. Mix lentils, rice and beef mix. No need to soak red lentils first. 4 Stuff bell pepper with lentil -rice-sweet pepper- beef mix, cap, bake 45 minutes at 350F degrees. 4 Stuff bell pepper with lentil -rice-sweet pepper- beef mix, cap, bake 45 minutes at 350F degrees. 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 Smoothie with Strawberry 🍓 and avocado 🥑 Mongolian Beef The best breasts in the world Protein cookie dough Pork Schnitzel Smoothie with Strawberry 🍓 and avocado 🥑 Mongolian Beef The best breasts in the world Protein cookie dough Pork Schnitzel Apple Anjeer Milk Shake Thandai sevaiya Bhagar khichdi Sweet Potato and Raw Banana Subji Vermicelli Kheer Sweet potato kheer Proso Millet Set Dosa Laccha Aloo chaat Raw Banana farali crispy Chivda Kadakni Apple Anjeer Milk Shake Thandai sevaiya Bhagar khichdi Sweet Potato and Raw Banana Subji Vermicelli Kheer Sweet potato kheer Proso Millet Set Dosa Laccha Aloo chaat Raw Banana farali crispy Chivda Kadakni