ademchaoua/GeneralTextCorpus huggingface dataset:
Cuttlefish meatballs with paprika butter sauce recipe
 Herby meatballs made from cuttlefish, served with a buttery, smoky sauce – simple, elegant food to impress. 2 small cuttlefish, cleaned and chopped, fins removed400g/14oz beef mince1 onion, chopped2 tbsp fresh flatleaf parsley 2 garlic cloves100g/3½oz breadcrumbs 1 medium free-range egg, beaten2 tbsp olive oil, for frying 2 small cuttlefish, cleaned and chopped, fins removed 400g/14oz beef mince 1 onion, chopped 2 tbsp fresh flatleaf parsley 2 garlic cloves 100g/3½oz breadcrumbs 1 medium free-range egg, beaten 2 tbsp olive oil, for frying 75g/2⅔oz unsalted butter 1 banana shallot, chopped100ml/3½fl oz white wine 200ml/7fl oz fish stock 1 bay leaf 1 tbsp sweet smoked paprika 1 lemon, juice only 75g/2⅔oz unsalted butter 1 banana shallot, chopped 100ml/3½fl oz white wine 200ml/7fl oz fish stock 1 bay leaf 1 tbsp sweet smoked paprika 1 lemon, juice only Method To make the meatballs, blitz the ingredients in a blender or food processor. Form the mixture into golf ball sized balls. Allow to rest in the fridge for at least an hour to firm up.Heat a frying pan over a medium heat and add the oil. When hot, fry the meatballs for 8-10 minutes or until cooked through.To make the sauce, melt half the butter in a saucepan and sweat the shallots for 1-2 minutes. Add the wine, fish stock and bay leaf and cook until reduced by half. Add in the remaining butter, season with paprika and finish the lemon juice.Stir the meatballs into the sauce and cook for 2-3 minutes, then serve. To make the meatballs, blitz the ingredients in a blender or food processor. Form the mixture into golf ball sized balls. Allow to rest in the fridge for at least an hour to firm up. To make the meatballs, blitz the ingredients in a blender or food processor. Form the mixture into golf ball sized balls. Allow to rest in the fridge for at least an hour to firm up. Heat a frying pan over a medium heat and add the oil. When hot, fry the meatballs for 8-10 minutes or until cooked through. Heat a frying pan over a medium heat and add the oil. When hot, fry the meatballs for 8-10 minutes or until cooked through. To make the sauce, melt half the butter in a saucepan and sweat the shallots for 1-2 minutes. Add the wine, fish stock and bay leaf and cook until reduced by half. Add in the remaining butter, season with paprika and finish the lemon juice. To make the sauce, melt half the butter in a saucepan and sweat the shallots for 1-2 minutes. Add the wine, fish stock and bay leaf and cook until reduced by half. Add in the remaining butter, season with paprika and finish the lemon juice. Stir the meatballs into the sauce and cook for 2-3 minutes, then serve. Stir the meatballs into the sauce and cook for 2-3 minutes, then serve.
Marmalade and almond tart recipe
 Serve this tart warm out of the oven, or it can be made ahead and served at room temperature. Either way, it’s highly recommended with a dollop of clotted cream or crème fraîche. 250g/9oz ready-rolled shortcrust pastry250g/9oz unsalted butter250g/9oz caster sugar4 free-range eggs250g/9oz ground almonds1 jar marmalade 150g/5½ oz flaked almonds 250g/9oz clotted cream or crème fraîche, to serve 250g/9oz ready-rolled shortcrust pastry 250g/9oz unsalted butter 250g/9oz caster sugar 4 free-range eggs 250g/9oz ground almonds 1 jar marmalade 150g/5½ oz flaked almonds 250g/9oz clotted cream or crème fraîche, to serve Method Preheat the oven to 160C/140C Fan/Gas 3 and line a 20cm/8in tart tin with the pastry.Make an almond paste by beating together the butter and sugar in a large mixing bowl. Add the eggs one by one, beating well between each addition. Mix in the ground almonds, then place in the fridge to chill for 10 minutes.Spread a very generous amount of the marmalade on the base of the tart. Top with the almond paste and scatter over the flaked almonds. Bake for 40–50 minutes, until the pastry is crisp and the filling golden and risen.. Serve the tart in slices with clotted cream or crème fraîche. Preheat the oven to 160C/140C Fan/Gas 3 and line a 20cm/8in tart tin with the pastry. Preheat the oven to 160C/140C Fan/Gas 3 and line a 20cm/8in tart tin with the pastry. Make an almond paste by beating together the butter and sugar in a large mixing bowl. Add the eggs one by one, beating well between each addition. Mix in the ground almonds, then place in the fridge to chill for 10 minutes. Make an almond paste by beating together the butter and sugar in a large mixing bowl. Add the eggs one by one, beating well between each addition. Mix in the ground almonds, then place in the fridge to chill for 10 minutes. Spread a very generous amount of the marmalade on the base of the tart. Top with the almond paste and scatter over the flaked almonds. Bake for 40–50 minutes, until the pastry is crisp and the filling golden and risen.. Spread a very generous amount of the marmalade on the base of the tart. Top with the almond paste and scatter over the flaked almonds. Bake for 40–50 minutes, until the pastry is crisp and the filling golden and risen.. Serve the tart in slices with clotted cream or crème fraîche. Serve the tart in slices with clotted cream or crème fraîche.
Pani puri recipe
 Crispy puris stuffed with beansprouts, boondi and spiced water. These delicious little morsels are one of India's most popular street foods. This recipe uses ready-made puris so they're quick and easy to put together. 5 tbsp tamarind chutney½ tsp cumin seeds2 tsp black salt2.5cm/1in piece fresh root ginger, peeled and roughly chopped1 bird’s-eye chilli, roughly chopped5 tbsp caster sugar2 tbsp roughly chopped fresh coriander leaves2 tbsp finely chopped fresh mint leaves 5 tbsp tamarind chutney ½ tsp cumin seeds 2 tsp black salt 2.5cm/1in piece fresh root ginger, peeled and roughly chopped 1 bird’s-eye chilli, roughly chopped 5 tbsp caster sugar 2 tbsp roughly chopped fresh coriander leaves 2 tbsp finely chopped fresh mint leaves 30 ready-made puris50g/1¾oz ready-to-eat mixed beansprouts 40g/1½oz boondi, soaked in water for 15 minutes and drainedtamarind chutney (optional), to serve 30 ready-made puris 50g/1¾oz ready-to-eat mixed beansprouts 40g/1½oz boondi, soaked in water for 15 minutes and drained tamarind chutney (optional), to serve Method Add all of the pani paste ingredients to a small food processor or spice grinder, except the mint leaves. Grind to a smooth, fine paste. Decant to a bowl and add the chopped mint along with 400ml/14fl oz water. Stir well and refrigerate.Make a small hole in each puri and arrange on a serving plate. Add ½ tsp beansprouts and ½ tsp boondi. Pour the chilled pani paste into the puris and eat immediately. (If you prefer a little sweetness, add a little tamarind chutney to the puris before adding the paste.) Add all of the pani paste ingredients to a small food processor or spice grinder, except the mint leaves. Grind to a smooth, fine paste. Decant to a bowl and add the chopped mint along with 400ml/14fl oz water. Stir well and refrigerate. Add all of the pani paste ingredients to a small food processor or spice grinder, except the mint leaves. Grind to a smooth, fine paste. Decant to a bowl and add the chopped mint along with 400ml/14fl oz water. Stir well and refrigerate. Make a small hole in each puri and arrange on a serving plate. Add ½ tsp beansprouts and ½ tsp boondi. Pour the chilled pani paste into the puris and eat immediately. (If you prefer a little sweetness, add a little tamarind chutney to the puris before adding the paste.) Make a small hole in each puri and arrange on a serving plate. Add ½ tsp beansprouts and ½ tsp boondi. Pour the chilled pani paste into the puris and eat immediately. (If you prefer a little sweetness, add a little tamarind chutney to the puris before adding the paste.) Recipe tips Tamarind chutney is available from Asian supermarkets and large supermarkets. If you want to make your own, try this simple recipe.
Sweet mango chutney recipe
 While this chutney is delicious with curry, try it with cold meats to jazz up leftovers. It's a cross between an Indian mango chutney and a traditional British chutney. 4 large mangoes, peeled, stoned and slicedsalt4 cloves garlic, peeled and crushed450g/1lb caster sugar2 baking apples, peeled, cored and chopped1 tbsp English mustard powder1 tbsp grated fresh root ginger600ml/1 pint white wine vinegar1 tbsp cayenne pepper 4 large mangoes, peeled, stoned and sliced salt 4 cloves garlic, peeled and crushed 450g/1lb caster sugar 2 baking apples, peeled, cored and chopped 1 tbsp English mustard powder 1 tbsp grated fresh root ginger 600ml/1 pint white wine vinegar 1 tbsp cayenne pepper Method Put the mango slices in a large bowl and sprinkle with salt. Leave overnight. In the morning, drain off the juice and rinse the fruit.Put the garlic, sugar, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, dissolve the sugar. Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Spoon into sterilised jars and seal. Put the mango slices in a large bowl and sprinkle with salt. Leave overnight. In the morning, drain off the juice and rinse the fruit. Put the mango slices in a large bowl and sprinkle with salt. Leave overnight. In the morning, drain off the juice and rinse the fruit. Put the garlic, sugar, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, dissolve the sugar. Put the garlic, sugar, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, dissolve the sugar. Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Spoon into sterilised jars and seal. Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Spoon into sterilised jars and seal.
Falooda recipe
 A delicious cross between a drink and a dessert, falooda is fragrant, creamy and perfect for Eid celebrations. 8g/¼oz dried agar-agar strands (China grass), broken into small pieces4 tsp basil seeds2 litres/3½ pints whole milk2 litres/3½ pints vanilla ice cream370ml/13fl oz rose syrup75g/2½oz shelled pistachios, roughly chopped 8g/¼oz dried agar-agar strands (China grass), broken into small pieces 4 tsp basil seeds 2 litres/3½ pints whole milk 2 litres/3½ pints vanilla ice cream 370ml/13fl oz rose syrup 75g/2½oz shelled pistachios, roughly chopped Method Place the agar-agar strands in a small saucepan with 250ml/9fl oz water and bring to the boil, stirring until the agar-agar dissolves. Remove from the heat and leave to cool and set in the pan. Put the basil seeds in a small bowl with 200ml/7fl oz water and soak for 10 minutes. When the seeds have swollen, drain off the water and set the seeds aside. Whisk the milk, ice cream and rose syrup together in a bowl with a whisk, until the ice cream melts, taste and add more rose syrup if required. Grate the agar-agar jelly and add to the milk and ice cream mixture with the basil seeds and pistachios. Serve straight away or decant into bottles and store in the fridge. Shake before serving. Place the agar-agar strands in a small saucepan with 250ml/9fl oz water and bring to the boil, stirring until the agar-agar dissolves. Remove from the heat and leave to cool and set in the pan. Place the agar-agar strands in a small saucepan with 250ml/9fl oz water and bring to the boil, stirring until the agar-agar dissolves. Remove from the heat and leave to cool and set in the pan. Put the basil seeds in a small bowl with 200ml/7fl oz water and soak for 10 minutes. When the seeds have swollen, drain off the water and set the seeds aside. Put the basil seeds in a small bowl with 200ml/7fl oz water and soak for 10 minutes. When the seeds have swollen, drain off the water and set the seeds aside. Whisk the milk, ice cream and rose syrup together in a bowl with a whisk, until the ice cream melts, taste and add more rose syrup if required. Whisk the milk, ice cream and rose syrup together in a bowl with a whisk, until the ice cream melts, taste and add more rose syrup if required. Grate the agar-agar jelly and add to the milk and ice cream mixture with the basil seeds and pistachios. Serve straight away or decant into bottles and store in the fridge. Shake before serving. Grate the agar-agar jelly and add to the milk and ice cream mixture with the basil seeds and pistachios. Serve straight away or decant into bottles and store in the fridge. Shake before serving.
Cardamom kulfi recipe
 ½ tsp cornflour2 tbsp milk200ml/7¼ fl oz evaporated milk200ml/7¼ fl oz condensed milk200g/7¼oz thick double creamseeds of 2-3 cardamom pods, crushed ½ tsp cornflour 2 tbsp milk 200ml/7¼ fl oz evaporated milk 200ml/7¼ fl oz condensed milk 200g/7¼oz thick double cream seeds of 2-3 cardamom pods, crushed Method Mix the cornflour with the milk and set aside.In a saucepan, heat the evaporated milk and bring to the boil.Add the condensed milk, double cream, cardamom and the cornflour mixture.Stir well for one minute.Remove from the heat. Allow to cool slightly.Place the creamy mixture in a food processor and blend for a couple of minutes to smooth out any lumps. I use a hand-held blender to whiz the mixture which works well.Pour into a plastic container with a lid and freeze for at least six hours or overnight until the ice cream is quite firm.The ice cream is quite rich so two small scoops for one person is ample. Mix the cornflour with the milk and set aside. Mix the cornflour with the milk and set aside. In a saucepan, heat the evaporated milk and bring to the boil. In a saucepan, heat the evaporated milk and bring to the boil. Add the condensed milk, double cream, cardamom and the cornflour mixture. Add the condensed milk, double cream, cardamom and the cornflour mixture. Stir well for one minute. Stir well for one minute. Remove from the heat. Allow to cool slightly. Remove from the heat. Allow to cool slightly. Place the creamy mixture in a food processor and blend for a couple of minutes to smooth out any lumps. I use a hand-held blender to whiz the mixture which works well. Place the creamy mixture in a food processor and blend for a couple of minutes to smooth out any lumps. I use a hand-held blender to whiz the mixture which works well. Pour into a plastic container with a lid and freeze for at least six hours or overnight until the ice cream is quite firm. Pour into a plastic container with a lid and freeze for at least six hours or overnight until the ice cream is quite firm. The ice cream is quite rich so two small scoops for one person is ample. The ice cream is quite rich so two small scoops for one person is ample.
Easy lentil curry recipe
 This tasty vegetarian curry is on the table in 15 minutes, perfect for a speedy weekday supper. Most of the ingredients are from the storecupboard too. 1 tbsp olive oil1 salad onion, sliced2 garlic cloves, chopped½ tsp ground turmeric½ tsp cumin seeds½ tsp mild curry powder2 green cardamom pods1 tbsp tomato purée100g tin lentils, drained and rinsed50ml/2fl oz hot vegetable stock50ml/2fl oz double creamsalt and freshly ground black pepper 2 chapatis, to serve 1 tbsp olive oil 1 salad onion, sliced 2 garlic cloves, chopped ½ tsp ground turmeric ½ tsp cumin seeds ½ tsp mild curry powder 2 green cardamom pods 1 tbsp tomato purée 100g tin lentils, drained and rinsed 50ml/2fl oz hot vegetable stock 50ml/2fl oz double cream salt and freshly ground black pepper 2 chapatis, to serve Method Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2 minutes, until soft. Add the spices and cook through for 2 more minutes.Add the tomato purée, lentils and vegetable stock. Bring to the boil, then reduce the heat to a simmer for 5 minutes. Add the cream and season with salt and pepper.Pour the lentil curry into a warm bowl and serve with warmed chapatis on a plate alongside. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2 minutes, until soft. Add the spices and cook through for 2 more minutes. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2 minutes, until soft. Add the spices and cook through for 2 more minutes. Add the tomato purée, lentils and vegetable stock. Bring to the boil, then reduce the heat to a simmer for 5 minutes. Add the cream and season with salt and pepper. Add the tomato purée, lentils and vegetable stock. Bring to the boil, then reduce the heat to a simmer for 5 minutes. Add the cream and season with salt and pepper. Pour the lentil curry into a warm bowl and serve with warmed chapatis on a plate alongside. Pour the lentil curry into a warm bowl and serve with warmed chapatis on a plate alongside.
Tuna ki kara (curried tuna) recipe
 1½ tbsp vegetable oil60g/2oz onion, halved and cut into very fine half-rings1 clove garlic, very finely chopped1 tsp curry powder180g/6oz tinned tuna, in oil1 fresh, hot green chilli, cut into very fine rounds1cm/0.5in piece fresh ginger, peeled and cut into very fine slices, then into very fine strips2-3 tbsp fresh coriander, choppedsalt and freshly ground black pepper to tastechapati or roti, to serve 1½ tbsp vegetable oil 60g/2oz onion, halved and cut into very fine half-rings 1 clove garlic, very finely chopped 1 tsp curry powder 180g/6oz tinned tuna, in oil 1 fresh, hot green chilli, cut into very fine rounds 1cm/0.5in piece fresh ginger, peeled and cut into very fine slices, then into very fine strips 2-3 tbsp fresh coriander, chopped salt and freshly ground black pepper to taste chapati or roti, to serve Method Put the oil in a non-stick frying pan and set over medium-high heat. When hot, add the onion and garlic.Fry until the onion turns brown at the edges then add the curry powder and stir once or twice.Add the tuna and stir gently, breaking up any large lumps.Turn down the heat to low and add the green chilli, ginger and coriander. Stir.Taste for seasoning and add salt if needed. Add a generous amount of freshly ground black pepper.Mix well and turn off the heat. Serve hot, at room temperature or cold, with chapati or roti breads. Put the oil in a non-stick frying pan and set over medium-high heat. When hot, add the onion and garlic. Put the oil in a non-stick frying pan and set over medium-high heat. When hot, add the onion and garlic. Fry until the onion turns brown at the edges then add the curry powder and stir once or twice. Fry until the onion turns brown at the edges then add the curry powder and stir once or twice. Add the tuna and stir gently, breaking up any large lumps. Add the tuna and stir gently, breaking up any large lumps. Turn down the heat to low and add the green chilli, ginger and coriander. Stir. Turn down the heat to low and add the green chilli, ginger and coriander. Stir. Taste for seasoning and add salt if needed. Add a generous amount of freshly ground black pepper. Taste for seasoning and add salt if needed. Add a generous amount of freshly ground black pepper. Mix well and turn off the heat. Mix well and turn off the heat. Serve hot, at room temperature or cold, with chapati or roti breads. Serve hot, at room temperature or cold, with chapati or roti breads.
Masala dosa in a chapati recipe
 This bright, fragrant veggie curry is served in a chapati making it the ultimate sandwich. 1 tsp urid dal2 tbsp vegetable oilpinch of asafoetida1 tsp cumin seeds½ tsp brown or black mustard seeds8-10 curry leaves3 medium dried red chillies, stalks removed½ tsp turmeric1 medium Spanish onion, finely sliced¼ tsp salt1 tsp root ginger, peeled and finely grated600g/1lb 5oz white or red potatoes, peeled, diced and boiled1 medium tomato, roughly chopped20g/1oz coriander leaves, finely chopped 2-3 chapatis or naan breads, to serve 1 tsp urid dal 2 tbsp vegetable oil pinch of asafoetida 1 tsp cumin seeds ½ tsp brown or black mustard seeds 8-10 curry leaves 3 medium dried red chillies, stalks removed ½ tsp turmeric 1 medium Spanish onion, finely sliced ¼ tsp salt 1 tsp root ginger, peeled and finely grated 600g/1lb 5oz white or red potatoes, peeled, diced and boiled 1 medium tomato, roughly chopped 20g/1oz coriander leaves, finely chopped 2-3 chapatis or naan breads, to serve Method Pick over the lentils and remove any small stones.Soak the lentils in a cup of hot water for five minutes.Heat the oil in the frying pan. Add the asafoetida, then the cumin and mustard seeds. When they splutter, add the curry leaves, lentils, red chillies, turmeric and onion and mix. Fry over a medium heat for four minutes, then add the salt, ginger, potatoes, tomato, and coriander leaves and mix well.Grill the chapatis or naan breads for a couple of minutes on each side.Place the potato mixture on top of the breads. Roll up and serve. Pick over the lentils and remove any small stones. Pick over the lentils and remove any small stones. Soak the lentils in a cup of hot water for five minutes. Soak the lentils in a cup of hot water for five minutes. Heat the oil in the frying pan. Add the asafoetida, then the cumin and mustard seeds. When they splutter, add the curry leaves, lentils, red chillies, turmeric and onion and mix. Fry over a medium heat for four minutes, then add the salt, ginger, potatoes, tomato, and coriander leaves and mix well. Heat the oil in the frying pan. Add the asafoetida, then the cumin and mustard seeds. When they splutter, add the curry leaves, lentils, red chillies, turmeric and onion and mix. Fry over a medium heat for four minutes, then add the salt, ginger, potatoes, tomato, and coriander leaves and mix well. Grill the chapatis or naan breads for a couple of minutes on each side. Grill the chapatis or naan breads for a couple of minutes on each side. Place the potato mixture on top of the breads. Roll up and serve. Place the potato mixture on top of the breads. Roll up and serve.