ademchaoua/GeneralTextCorpus huggingface dataset:
Vanilla Flavored Chinchin Recipe by Chief Naomi
Cooking Instructions Few minutes 🌚 1 Combine all the dry ingredients. Make a well in the middle, add the egg, butter and vanilla flavor, then mix properly until you get a consistent dough. 2 Leave to rest for about 5 minutes. Knead, then divide into parts. Roll flat one after the other, cut into rows, then cut your desirable shapes. 3 Add oil in a deep fryer, let it get hot, but not too hot. Add your raw sliced chin chin. Keep staring it while it's frying so it doesn't get burnt. Let cool for some minutes before serving. Best served when refrigerated. Enjoy with a chilled drink! 🌚 1 Combine all the dry ingredients. Make a well in the middle, add the egg, butter and vanilla flavor, then mix properly until you get a consistent dough. 1 Combine all the dry ingredients. Make a well in the middle, add the egg, butter and vanilla flavor, then mix properly until you get a consistent dough. 2 Leave to rest for about 5 minutes. Knead, then divide into parts. Roll flat one after the other, cut into rows, then cut your desirable shapes. 2 Leave to rest for about 5 minutes. Knead, then divide into parts. Roll flat one after the other, cut into rows, then cut your desirable shapes. 3 Add oil in a deep fryer, let it get hot, but not too hot. Add your raw sliced chin chin. Keep staring it while it's frying so it doesn't get burnt. Let cool for some minutes before serving. Best served when refrigerated. Enjoy with a chilled drink! 🌚 3 Add oil in a deep fryer, let it get hot, but not too hot. Add your raw sliced chin chin. Keep staring it while it's frying so it doesn't get burnt. Let cool for some minutes before serving. Best served when refrigerated. Enjoy with a chilled drink! 🌚 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 Chili soup Bang Bang Shrimp Peanut Butter Cup Brookies German chocolate Texas sheet cake Spicy Lentils with Rice Chicken Chili soup Bang Bang Shrimp Peanut Butter Cup Brookies German chocolate Texas sheet cake Spicy Lentils with Rice Prawns with sweet chilli sauce Pan-fried Mini Dim Sims (Shumai) with Teriyaki Sauce Glazed strawberry custard tart 🍓 Steamed whole sea bream with oyster sauce Simple Chicken Egg Drop Soup The BEST ever Banana, carrot, raisin and coconut bread Peanut Butter Cup Brookies Spicy Lentils with Rice Strip loin steak with simple side dish Bang Bang Shrimp Prawns with sweet chilli sauce Pan-fried Mini Dim Sims (Shumai) with Teriyaki Sauce Glazed strawberry custard tart 🍓 Steamed whole sea bream with oyster sauce Simple Chicken Egg Drop Soup The BEST ever Banana, carrot, raisin and coconut bread Peanut Butter Cup Brookies Spicy Lentils with Rice Strip loin steak with simple side dish Bang Bang Shrimp
Baked Chinchin Recipe by Ifeoma Obianagha
Cooking Instructions 5-10mins 1 Preheat oven, lightly grease baking tray,put baking paper on it 2 Now,sieve flour into a bowl,add baking powder,sugar,salt, nutmeg,mix well 3 Make a hole in middle of bowl,add egg,flavour,mix lightly,rub in margarine to get crumbs 4 Add milk bit by bit, mix till smooth 5 Flour surface or table,cut as desired,put in tray 6 Bake till crunchy 7 Enjoy with fav drink 1 Preheat oven, lightly grease baking tray,put baking paper on it 1 Preheat oven, lightly grease baking tray,put baking paper on it 2 Now,sieve flour into a bowl,add baking powder,sugar,salt, nutmeg,mix well 2 Now,sieve flour into a bowl,add baking powder,sugar,salt, nutmeg,mix well 3 Make a hole in middle of bowl,add egg,flavour,mix lightly,rub in margarine to get crumbs 3 Make a hole in middle of bowl,add egg,flavour,mix lightly,rub in margarine to get crumbs 4 Add milk bit by bit, mix till smooth 4 Add milk bit by bit, mix till smooth 5 Flour surface or table,cut as desired,put in tray 5 Flour surface or table,cut as desired,put in tray 6 Bake till crunchy 6 Bake till crunchy 7 Enjoy with fav drink 7 Enjoy with fav drink 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 Gumbo: Shrimp, Chicken and Andouille Sausage Classic Shrimp Salad Honey Walnut Shrimp Beef Tips and Rice Vegetarian curry Gumbo: Shrimp, Chicken and Andouille Sausage Classic Shrimp Salad Honey Walnut Shrimp Beef Tips and Rice Vegetarian curry Fried shashlik stick Power-packed grilled pockets કાચા કેળા ની સુકી ભાજી Potatoes cutlets Moong dal Pizza BananaOat Smoothie Oilless Rice Fara Chicken 65 biryani 😋😍 Matri chaat😋 Vegetable cottage Fried shashlik stick Power-packed grilled pockets કાચા કેળા ની સુકી ભાજી Potatoes cutlets Moong dal Pizza BananaOat Smoothie Oilless Rice Fara Chicken 65 biryani 😋😍 Matri chaat😋 Vegetable cottage
Fanta Soft Chinchin 😋 Recipe by Aisha BG Kyari
Cooking Instructions 45mins 1 Mix the wet ingredients first, beat for 3mins, 2 3 4 Add in all the dry ingredients in a bowl and mix. Add in to the wet ingredients in 3 batches. 5 Mix and knead for 3mins until you get a nice soft non sticky dough, 6 Cover and let it rise for 10 minutes, then you knead it again for 2mins, and roll out on a clean lightly floured surface, 7 Cut into your desired shapes and fry on a medium high heat, until golden brown. 8 9 Your cincin is ready 😋serve and enjoy 😋 1 Mix the wet ingredients first, beat for 3mins, 1 Mix the wet ingredients first, beat for 3mins, 2 2 3 3 4 Add in all the dry ingredients in a bowl and mix. Add in to the wet ingredients in 3 batches. 4 Add in all the dry ingredients in a bowl and mix. Add in to the wet ingredients in 3 batches. 5 Mix and knead for 3mins until you get a nice soft non sticky dough, 5 Mix and knead for 3mins until you get a nice soft non sticky dough, 6 Cover and let it rise for 10 minutes, then you knead it again for 2mins, and roll out on a clean lightly floured surface, 6 Cover and let it rise for 10 minutes, then you knead it again for 2mins, and roll out on a clean lightly floured surface, 7 Cut into your desired shapes and fry on a medium high heat, until golden brown. 7 Cut into your desired shapes and fry on a medium high heat, until golden brown. 8 8 9 Your cincin is ready 😋serve and enjoy 😋 9 Your cincin is ready 😋serve and 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 Perfect Pizza Dough French Fries Fettuccine Alfredo with Italian Meatballs & Mushrooms Saucy and crispy chicken wings Low Carb (Keto-Friendly) Big Nutella Cupcake Perfect Pizza Dough French Fries Fettuccine Alfredo with Italian Meatballs & Mushrooms Saucy and crispy chicken wings Low Carb (Keto-Friendly) Big Nutella Cupcake Tangy Aam launj Oreo Milkshake Drumsticks Soup Chocolate caramel milk Samosa recipe Peppered chicken 🐔 Biryani Coleslaw 😋🤩 Chicken tikka biryani Pure mango juice 😋😋 Tangy Aam launj Oreo Milkshake Drumsticks Soup Chocolate caramel milk Samosa recipe Peppered chicken 🐔 Biryani Coleslaw 😋🤩 Chicken tikka biryani Pure mango juice 😋😋
Plantain Chin Chin Recipe by Ifeoma Obianagha
Cooking Instructions 40mins 1 Mix flour, sugar, baking powder, salt, nutmeg powder,set aside 2 Mix butter and plantain puree, make a hole in the flour bowl, add flavor, butter mixture, mix all together with a spatula 3 Add water bit by bit 4 Make sure the dough is smooth, thick, and stretchy 5 Let it rest 10mins 6 Flour surface to cut to Desired size 7 Aerate in a floured tray before frying 5-10mins 8 Deep fry till golden brown, string every 7mins 9 Drain and enjoy 💃 10 1 Mix flour, sugar, baking powder, salt, nutmeg powder,set aside 1 Mix flour, sugar, baking powder, salt, nutmeg powder,set aside 2 Mix butter and plantain puree, make a hole in the flour bowl, add flavor, butter mixture, mix all together with a spatula 2 Mix butter and plantain puree, make a hole in the flour bowl, add flavor, butter mixture, mix all together with a spatula 3 Add water bit by bit 3 Add water bit by bit 4 Make sure the dough is smooth, thick, and stretchy 4 Make sure the dough is smooth, thick, and stretchy 5 Let it rest 10mins 5 Let it rest 10mins 6 Flour surface to cut to Desired size 6 Flour surface to cut to Desired size 7 Aerate in a floured tray before frying 5-10mins 7 Aerate in a floured tray before frying 5-10mins 8 Deep fry till golden brown, string every 7mins 8 Deep fry till golden brown, string every 7mins 9 Drain and enjoy 💃 9 Drain and enjoy 💃 10 10 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 Tortilla de Patatas (Spanish Omelet with Potatoes) Shrimp zucchini on a bed of romaine lettuce Hamburger Gravy Birria Ramen Bacon-Apple-Pecan Stuffed French Toast Tortilla de Patatas (Spanish Omelet with Potatoes) Shrimp zucchini on a bed of romaine lettuce Hamburger Gravy Birria Ramen Bacon-Apple-Pecan Stuffed French Toast Teriyaki chicken served on Parmesan pasta California Farm Ham Potato Onion Chard Stirfry in mild pepper sauce Gajar ka halwa Beef Kaldareta Palak chicken Palak paneer Thai Mooncake Coconut Macaroon Pie Peas pulao Ajiaco Teriyaki chicken served on Parmesan pasta California Farm Ham Potato Onion Chard Stirfry in mild pepper sauce Gajar ka halwa Beef Kaldareta Palak chicken Palak paneer Thai Mooncake Coconut Macaroon Pie Peas pulao Ajiaco
Milky Croft Chinchin Recipe by Mariya Balarabe Gambo
Cooking Instructions 1 Sieve flour into a bowl. Add all dry ingredients i.e nutmeg, baking powder and salt. 2 Rub in your butter to the dry ingredients 3 Pour your milk, sugar, eggs, milk flavour in a bowl and whisk. Add a little water then whisk 4 Pour your liquid ingredients to the dry ingredients and knead. Knead thoroughly till it forms a workable dough. 5 Cut dough into small portions. Roll out with your rolling pin then cut in desired shapes and sizes. 6 Fry in vegetable oil over medium heat till golden brown. Remove and drain in a colander. 1 Sieve flour into a bowl. Add all dry ingredients i.e nutmeg, baking powder and salt. 1 Sieve flour into a bowl. Add all dry ingredients i.e nutmeg, baking powder and salt. 2 Rub in your butter to the dry ingredients 2 Rub in your butter to the dry ingredients 3 Pour your milk, sugar, eggs, milk flavour in a bowl and whisk. Add a little water then whisk 3 Pour your milk, sugar, eggs, milk flavour in a bowl and whisk. Add a little water then whisk 4 Pour your liquid ingredients to the dry ingredients and knead. Knead thoroughly till it forms a workable dough. 4 Pour your liquid ingredients to the dry ingredients and knead. Knead thoroughly till it forms a workable dough. 5 Cut dough into small portions. Roll out with your rolling pin then cut in desired shapes and sizes. 5 Cut dough into small portions. Roll out with your rolling pin then cut in desired shapes and sizes. 6 Fry in vegetable oil over medium heat till golden brown. Remove and drain in a colander. 6 Fry in vegetable oil over medium heat till golden brown. Remove and drain in a colander. 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 Mango 🥭 pico. (Mexican style mango 🥭 Vavo's Peach Mango Salsa Energy ball (oatmeal, dates, almond butter) GF EF DF Vavo's Camp Beans Vavo's Brisket Sauce Mango 🥭 pico. (Mexican style mango 🥭 Vavo's Peach Mango Salsa Energy ball (oatmeal, dates, almond butter) GF EF DF Vavo's Camp Beans Vavo's Brisket Sauce Vavo's Brisket Sauce Aloo kachalo | Aloo chaat Motichoor Ladu Cake Oats Pizza Paratha Pepper idly fry Masala Puffed Rice Cheese Crackers Toor Dal Rice Oil free Sabudana vada Vavo's Brisket Sauce Aloo kachalo | Aloo chaat Motichoor Ladu Cake Oats Pizza Paratha Pepper idly fry Masala Puffed Rice Cheese Crackers Toor Dal Rice Oil free Sabudana vada
Chicken Shawarma Recipe by betsy.hudson
Cooking Instructions 1 Mix marinade ingredients together in a bowl or gallon ziplock bag. 2 Trim fat off of chicken. Place chicken into marinade. Slice onion and add to marinade. 3 Marinade chicken in the fridge for 4-12 hours. 4 Preheat oven to 425° F. 5 Remove chicken and onion slices from marinade and place on rimmed baking sheet. 6 Cook for 20-30 minutes. Allow to rest for 2 minutes. Slice into bite size pieces. 7 Serve in a wrap or make shawarma bowls with rice, salad, white sauce, baba ghanoush, chickpeas, lentils, etc. 1 Mix marinade ingredients together in a bowl or gallon ziplock bag. 1 Mix marinade ingredients together in a bowl or gallon ziplock bag. 2 Trim fat off of chicken. Place chicken into marinade. Slice onion and add to marinade. 2 Trim fat off of chicken. Place chicken into marinade. Slice onion and add to marinade. 3 Marinade chicken in the fridge for 4-12 hours. 3 Marinade chicken in the fridge for 4-12 hours. 4 Preheat oven to 425° F. 4 Preheat oven to 425° F. 5 Remove chicken and onion slices from marinade and place on rimmed baking sheet. 5 Remove chicken and onion slices from marinade and place on rimmed baking sheet. 6 Cook for 20-30 minutes. Allow to rest for 2 minutes. Slice into bite size pieces. 6 Cook for 20-30 minutes. Allow to rest for 2 minutes. Slice into bite size pieces. 7 Serve in a wrap or make shawarma bowls with rice, salad, white sauce, baba ghanoush, chickpeas, lentils, etc. 7 Serve in a wrap or make shawarma bowls with rice, salad, white sauce, baba ghanoush, chickpeas, lentils, etc. 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 Thick && chunky chewy chocolate chip cookies 🍪 Soft & Chewy Chocolate Cookies Egg Tortilla Stuffed idli discs Steak or chicken with corn and black bean wraps Thick && chunky chewy chocolate chip cookies 🍪 Soft & Chewy Chocolate Cookies Egg Tortilla Stuffed idli discs Steak or chicken with corn and black bean wraps Edible Cone Noodle Chaat Watermelon and Orange juice Easy La baguette Eggless Chocolate Cake Simple pb cookies Baba Ghanoush Fried bran liver Hushpuppies Watermelon mojito Miso Salmon and vegetable steam fry Edible Cone Noodle Chaat Watermelon and Orange juice Easy La baguette Eggless Chocolate Cake Simple pb cookies Baba Ghanoush Fried bran liver Hushpuppies Watermelon mojito Miso Salmon and vegetable steam fry
Chicken Shawarma With Tahini Yogurt Sauce Recipe by ireneq
Cooking Instructions 1 Combine marinade ingredients in a large ziplock bag (or bowl). 2 Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece. 3 Marinate overnight or up to 24 hours. 4 Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge). 5 Preheat oven to 375 degrees F. 6 Bake for 35-40 mins for bone-in and 25-30 mins for boneless. 7 To serve: cut chicken into pieces and wrap in flatbread along with yogurt sauce, lettuce, tomato and cucumber. 1 Combine marinade ingredients in a large ziplock bag (or bowl). 1 Combine marinade ingredients in a large ziplock bag (or bowl). 2 Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece. 2 Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece. 3 Marinate overnight or up to 24 hours. 3 Marinate overnight or up to 24 hours. 4 Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge). 4 Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge). 5 Preheat oven to 375 degrees F. 5 Preheat oven to 375 degrees F. 6 Bake for 35-40 mins for bone-in and 25-30 mins for boneless. 6 Bake for 35-40 mins for bone-in and 25-30 mins for boneless. 7 To serve: cut chicken into pieces and wrap in flatbread along with yogurt sauce, lettuce, tomato and cucumber. 7 To serve: cut chicken into pieces and wrap in flatbread along with yogurt sauce, lettuce, tomato and cucumber. 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 Fettuccine Alfredo Mushroom Stroganoff for 2 or 3 Cube Steak in Brown Mushroom Gravy Baked Asian tofu steaks Poached Eggs Fettuccine Alfredo Mushroom Stroganoff for 2 or 3 Cube Steak in Brown Mushroom Gravy Baked Asian tofu steaks Poached Eggs Lauki halwa / dudhi halwa (bottle gourd halwa) Aloo ki sabji tikki Suji halwa Egusi Vegetable soup Shredded grilled chicken Dussehra Rava Sheera Aloo Gobhi masala recipe: Kachumbari Paav bhaji Apple cake Lauki halwa / dudhi halwa (bottle gourd halwa) Aloo ki sabji tikki Suji halwa Egusi Vegetable soup Shredded grilled chicken Dussehra Rava Sheera Aloo Gobhi masala recipe: Kachumbari Paav bhaji Apple cake
Delicious And Easy Chicken Shawarma Recipe by توتي كات
Delicious and Easy Chicken Shawarma Cooking Instructions 1 Wash the chicken breasts thoroughly and drain well. 2 Cut the vegetables and chicken into small, evenly sized pieces, similar to a salad. 3 Heat the oil in a pot over medium heat. Add the chicken and a pinch of black pepper. Stir until the chicken changes color, then reduce the heat and cook until done. Do not cover the pot. 4 Once the chicken is cooked, add the onions, bell peppers, and all the spices. Stir and cook for about 5 minutes. 5 Add the tomatoes, stir a couple of times, then turn off the heat. 6 Enjoy! 1 Wash the chicken breasts thoroughly and drain well. 1 Wash the chicken breasts thoroughly and drain well. 2 Cut the vegetables and chicken into small, evenly sized pieces, similar to a salad. 2 Cut the vegetables and chicken into small, evenly sized pieces, similar to a salad. 3 Heat the oil in a pot over medium heat. Add the chicken and a pinch of black pepper. Stir until the chicken changes color, then reduce the heat and cook until done. Do not cover the pot. 3 Heat the oil in a pot over medium heat. Add the chicken and a pinch of black pepper. Stir until the chicken changes color, then reduce the heat and cook until done. Do not cover the pot. 4 Once the chicken is cooked, add the onions, bell peppers, and all the spices. Stir and cook for about 5 minutes. 4 Once the chicken is cooked, add the onions, bell peppers, and all the spices. Stir and cook for about 5 minutes. 5 Add the tomatoes, stir a couple of times, then turn off the heat. 5 Add the tomatoes, stir a couple of times, then turn off the heat. 6 Enjoy! 6 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 Soft and Chewy Chocolate Chip Cookies Easy made enchiladas John’s Vegetable Beef Soup Hamburger helper bake Buttermilk Biscuits Soft and Chewy Chocolate Chip Cookies Easy made enchiladas John’s Vegetable Beef Soup Hamburger helper bake Buttermilk Biscuits Aubergine Pirogue Tumeric Rice Basic cupcake Manchurian with veg noodles Angoori ras malai Makhana laddu Astami prasad Basundi Fried Maggi Tomato chutney Aubergine Pirogue Tumeric Rice Basic cupcake Manchurian with veg noodles Angoori ras malai Makhana laddu Astami prasad Basundi Fried Maggi Tomato chutney