ademchaoua/GeneralTextCorpus huggingface dataset:
Yummy Guacamole Recipe by Georgina Scarbrough
Cooking Instructions 5 mins 1 Cut, pit, and scoop avocados into small mixing bowl. Mash them up with the spoon until it is creamy. 2 Add chopped onion, cilantro, garlic, lemon juice, and sprinkle with a shake of garlic salt (but not too much salt add more if needed after you taste test it). Mix all together. 3 Eat with Tostitos Chips (they are the best with this guacamole). Or scoop it onto your tacos, tostadas, etc. 1 Cut, pit, and scoop avocados into small mixing bowl. Mash them up with the spoon until it is creamy. 1 Cut, pit, and scoop avocados into small mixing bowl. Mash them up with the spoon until it is creamy. 2 Add chopped onion, cilantro, garlic, lemon juice, and sprinkle with a shake of garlic salt (but not too much salt add more if needed after you taste test it). Mix all together. 2 Add chopped onion, cilantro, garlic, lemon juice, and sprinkle with a shake of garlic salt (but not too much salt add more if needed after you taste test it). Mix all together. 3 Eat with Tostitos Chips (they are the best with this guacamole). Or scoop it onto your tacos, tostadas, etc. 3 Eat with Tostitos Chips (they are the best with this guacamole). Or scoop it onto your tacos, tostadas, 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 Zucchini Lasagna (no noodles) Healthy carrot / zucchini "pasta" Oreo Truffles Vickys Prawn & Asparagus Salad, GF DF EF SF NF Easy peasy apple crisp! Zucchini Lasagna (no noodles) Healthy carrot / zucchini "pasta" Oreo Truffles Vickys Prawn & Asparagus Salad, GF DF EF SF NF Easy peasy apple crisp! Indian BBQ Chicken Roasted Brussels Sprouts With Salami, Potatoes, And Onions Chicken tacos Home Style Mac and Cheese Garlicky parsley red potatoes Gramajo (uruguay) Caribbean Jerk skirt steak 4 Layer Loaded Enchilada Casserole Oreo Truffles Papas rellenas Indian BBQ Chicken Roasted Brussels Sprouts With Salami, Potatoes, And Onions Chicken tacos Home Style Mac and Cheese Garlicky parsley red potatoes Gramajo (uruguay) Caribbean Jerk skirt steak 4 Layer Loaded Enchilada Casserole Oreo Truffles Papas rellenas
[Farmhouse Recipe] Isobe Yaki Fried Potato Mochi Wrapped With Seaweed Recipe by cookpad.japan
Cooking Instructions 1 Peel the potatoes, and place them in enough water to cover them. Boil until a skewer pierces through. Drain the water, and mash. 2 While Step 1 is still hot, add the katakuriko and salt, and mix and knead well. Divide into 4 portions, and roll into balls. 3 Heat the butter in a frying pan. Fry the Step 2 top surface for 3 minutes, and flip. Cover with a lid, and fry another 3 minutes over low medium. 4 Brush generous amounts of soy sauce on both sides, wrap with nori seaweed, and it's done. 5 1 Peel the potatoes, and place them in enough water to cover them. Boil until a skewer pierces through. Drain the water, and mash. 1 Peel the potatoes, and place them in enough water to cover them. Boil until a skewer pierces through. Drain the water, and mash. 2 While Step 1 is still hot, add the katakuriko and salt, and mix and knead well. Divide into 4 portions, and roll into balls. 2 While Step 1 is still hot, add the katakuriko and salt, and mix and knead well. Divide into 4 portions, and roll into balls. 3 Heat the butter in a frying pan. Fry the Step 2 top surface for 3 minutes, and flip. Cover with a lid, and fry another 3 minutes over low medium. 3 Heat the butter in a frying pan. Fry the Step 2 top surface for 3 minutes, and flip. Cover with a lid, and fry another 3 minutes over low medium. 4 Brush generous amounts of soy sauce on both sides, wrap with nori seaweed, and it's done. 4 Brush generous amounts of soy sauce on both sides, wrap with nori seaweed, and it's done. 5 5 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 detox health drinks English Muffin Tuna Melt Creamy Crockpot Chicken & Brown Rice Cream of Celery soup Vickys Lettuce Lunch Wraps, Gluten, Dairy, Egg & Soy-Free detox health drinks English Muffin Tuna Melt Creamy Crockpot Chicken & Brown Rice Cream of Celery soup Vickys Lettuce Lunch Wraps, Gluten, Dairy, Egg & Soy-Free Crunchy Adzuki Cookies Our Family Recipe for Croquettes! Curry Flavored Version Quick, Easy, Delicious Spritz Cookies Authentic Kuri-Kinton (Chestnut Paste) caldo de res My Family's Custard Cream Crunchy Cookies with 10 g of Butter! Family Curry, Delicious Without Roux Foolproof Spongecake Butter and Egg-free Chocolate Nut Cookies Crunchy Adzuki Cookies Our Family Recipe for Croquettes! Curry Flavored Version Quick, Easy, Delicious Spritz Cookies Authentic Kuri-Kinton (Chestnut Paste) caldo de res My Family's Custard Cream Crunchy Cookies with 10 g of Butter! Family Curry, Delicious Without Roux Foolproof Spongecake Butter and Egg-free Chocolate Nut Cookies
Lemon Pepper Pork Chops Recipe by ChefDoogles
Lemon Pepper Pork Chops Cooking Instructions 5 mins 1 Toss pork chops with enough olive oil to cover. Season. Bake at 400° for approximately 20-25°, depending on thickness, until thermometer reaches 145-155° or until desired doneness. 2 Garnish with lemon zest. 3 Variations; Parsley, basil, wine, shallots, mustard, breadcrumbs, cheese, butter, bacon 1 Toss pork chops with enough olive oil to cover. Season. Bake at 400° for approximately 20-25°, depending on thickness, until thermometer reaches 145-155° or until desired doneness. 1 Toss pork chops with enough olive oil to cover. Season. Bake at 400° for approximately 20-25°, depending on thickness, until thermometer reaches 145-155° or until desired doneness. 2 Garnish with lemon zest. 2 Garnish with lemon zest. 3 Variations; Parsley, basil, wine, shallots, mustard, breadcrumbs, cheese, butter, bacon 3 Variations; Parsley, basil, wine, shallots, mustard, breadcrumbs, cheese, butter, bacon 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 Sriracha-Lime Baked Tilapia Chicken Club Pizza Wonton Pizza Rolls Gooey Chocolate Chip Bars Salmon, Shrimp and Scallops poached in a Tomato Cream Broth Sriracha-Lime Baked Tilapia Chicken Club Pizza Wonton Pizza Rolls Gooey Chocolate Chip Bars Salmon, Shrimp and Scallops poached in a Tomato Cream Broth Macrobiotic Daikon Mochi Recipe chicken pasta salad Fancy Pants Chicken Teriyaki Veggy Sandwich Leek and Barley Miso Soup (Macrobiotic) Vickys Boeuf Bourguignon, GF DF EF SF NF Chicken Tikka Masala Butter Chicken Wisconsin's beer cheese dip Ray's' Garlic Ranchero Breakfast Snacker Macrobiotic Daikon Mochi Recipe chicken pasta salad Fancy Pants Chicken Teriyaki Veggy Sandwich Leek and Barley Miso Soup (Macrobiotic) Vickys Boeuf Bourguignon, GF DF EF SF NF Chicken Tikka Masala Butter Chicken Wisconsin's beer cheese dip Ray's' Garlic Ranchero Breakfast Snacker
Chicken Pasta Salad Recipe by Kevin Reynolds
Cooking Instructions 45 minutes 1 Cool and cool the pasta, chicken, and bacon. Prepare the bell pepper, onion, and cheese. Set aside. 2 In a measuring cup or small bowl, whisk together the mayo, milk, garlic powder, and pepper. This will get added in with the ranch dressing. 3 In a large bowl, combine all ingredients and stir well, until everything is coated with the dressing dressing mixture. 4 Chill in the refrigerator for a couple of hours or overnight before serving. 1 Cool and cool the pasta, chicken, and bacon. Prepare the bell pepper, onion, and cheese. Set aside. 1 Cool and cool the pasta, chicken, and bacon. Prepare the bell pepper, onion, and cheese. Set aside. 2 In a measuring cup or small bowl, whisk together the mayo, milk, garlic powder, and pepper. This will get added in with the ranch dressing. 2 In a measuring cup or small bowl, whisk together the mayo, milk, garlic powder, and pepper. This will get added in with the ranch dressing. 3 In a large bowl, combine all ingredients and stir well, until everything is coated with the dressing dressing mixture. 3 In a large bowl, combine all ingredients and stir well, until everything is coated with the dressing dressing mixture. 4 Chill in the refrigerator for a couple of hours or overnight before serving. 4 Chill in the refrigerator for a couple of hours or overnight before serving. 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 Apple Crisp with Oat Crumble Topping Lemon Squares with Olive Oil Zucchini Mushroom Soup Apple Banana Smoothie Braunschweiger and Egg Bagel Apple Crisp with Oat Crumble Topping Lemon Squares with Olive Oil Zucchini Mushroom Soup Apple Banana Smoothie Braunschweiger and Egg Bagel Sweet Potato and Potato Kheer Malibu Yoo-Hoo Stir fry plantain Mix vegetables zeera raita Canned Salmon & Egg Pie Kadhi Chocolate shake Veg Maggi Masala tinde Pinto Bean Dumplings Sweet Potato and Potato Kheer Malibu Yoo-Hoo Stir fry plantain Mix vegetables zeera raita Canned Salmon & Egg Pie Kadhi Chocolate shake Veg Maggi Masala tinde Pinto Bean Dumplings
Buffalo Chicken Pasta Salad Recipe by Crock Pot Girl 🤡
Cooking Instructions 1 In a bowl mix together your shredded cooked chicken, black pepper, Sazon, mayonnaise, milk, buffalo wing sauce, hot sauce and blue cheese dressing, set to the side or refrigerate until pasta is cooked……… 2 Boil pasta with broccoli florets until al dente, drain, rinse in cold water,then return to pot ~ DON’T FORGET TO ADD SALT TO YOUR BOILING WATER 💧!!!!!!! 😁 3 Mix into cooked pasta and broccoli your shredded chicken mixture, stir until thoroughly blended……. Refrigerate for several hours, stir before serving and enjoy 😉!!!! 1 In a bowl mix together your shredded cooked chicken, black pepper, Sazon, mayonnaise, milk, buffalo wing sauce, hot sauce and blue cheese dressing, set to the side or refrigerate until pasta is cooked……… 1 In a bowl mix together your shredded cooked chicken, black pepper, Sazon, mayonnaise, milk, buffalo wing sauce, hot sauce and blue cheese dressing, set to the side or refrigerate until pasta is cooked……… 2 Boil pasta with broccoli florets until al dente, drain, rinse in cold water,then return to pot ~ DON’T FORGET TO ADD SALT TO YOUR BOILING WATER 💧!!!!!!! 😁 2 Boil pasta with broccoli florets until al dente, drain, rinse in cold water,then return to pot ~ DON’T FORGET TO ADD SALT TO YOUR BOILING WATER 💧!!!!!!! 😁 3 Mix into cooked pasta and broccoli your shredded chicken mixture, stir until thoroughly blended……. Refrigerate for several hours, stir before serving and enjoy 😉!!!! 3 Mix into cooked pasta and broccoli your shredded chicken mixture, stir until thoroughly blended……. Refrigerate for several hours, stir before serving 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 Eggy breaky heart Fettuccini Alfredo (college student recipe) Vanilla Extract Eggy breaky heart Fettuccini Alfredo (college student recipe) Vanilla Extract Cheese Spread Sandwich Achari cheese spread Veggie Grilled Cheese Sandwich Cheesy bread Cheese spread Bruschetta Kuvuni rice payasam Cheese Spread Cheesy Cucumber bite Vegetable curd sandwich Vegetable cheese grill sandwich Cheese Spread Sandwich Achari cheese spread Veggie Grilled Cheese Sandwich Cheesy bread Cheese spread Bruschetta Kuvuni rice payasam Cheese Spread Cheesy Cucumber bite Vegetable curd sandwich Vegetable cheese grill sandwich
Chicken Pasta Salad Recipe by xiufu
Cooking Instructions 20 mins 1 Boil pasta until preferred hardness/softness 2 Cut chicken thigh into cubes and pan fry separately. Marinate with just salt and pepper. 3 Cut vegetables into cubes/slices to preference and put them all in a mixing dish. 4 Drain and rinse pasta to room temperature, then add to mixing bowl with vegetables. 5 Add olive oil, balsamic vinegar, salt and pepper and mix thoroughly. 6 Make pretty with feta cheese cubes. 7 Portion into lunch boxes and chill overnight. 8 Pack chicken separately if still warm, and chill overnight. 9 In the morning, pack chicken together with the pasta and 'serve'. 10 Have a good lunch!!! 1 Boil pasta until preferred hardness/softness 1 Boil pasta until preferred hardness/softness 2 Cut chicken thigh into cubes and pan fry separately. Marinate with just salt and pepper. 2 Cut chicken thigh into cubes and pan fry separately. Marinate with just salt and pepper. 3 Cut vegetables into cubes/slices to preference and put them all in a mixing dish. 3 Cut vegetables into cubes/slices to preference and put them all in a mixing dish. 4 Drain and rinse pasta to room temperature, then add to mixing bowl with vegetables. 4 Drain and rinse pasta to room temperature, then add to mixing bowl with vegetables. 5 Add olive oil, balsamic vinegar, salt and pepper and mix thoroughly. 5 Add olive oil, balsamic vinegar, salt and pepper and mix thoroughly. 6 Make pretty with feta cheese cubes. 6 Make pretty with feta cheese cubes. 7 Portion into lunch boxes and chill overnight. 7 Portion into lunch boxes and chill overnight. 8 Pack chicken separately if still warm, and chill overnight. 8 Pack chicken separately if still warm, and chill overnight. 9 In the morning, pack chicken together with the pasta and 'serve'. 9 In the morning, pack chicken together with the pasta and 'serve'. 10 Have a good lunch!!! 10 Have a good lunch!!! 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 Crock pot sausage and tortellini soup Seafood Lasagna Avocado And Bacon Pita Sandwich Mike's Turkey Pot Pies Cheesy Cauliflower bake Crock pot sausage and tortellini soup Seafood Lasagna Avocado And Bacon Pita Sandwich Mike's Turkey Pot Pies Cheesy Cauliflower bake Mexican Casserole Oreo milky mocha drink Nutty Stuffed Acorn Squash Shepherd's pie Jenny's chicken soup Candied Bacon Apple Roast Soul Rolls (soul food egg rolls) Roasted Broccoli and Cauliflower Chicken and spinach meatball soup Carrot tahini quinoa burger Mexican Casserole Oreo milky mocha drink Nutty Stuffed Acorn Squash Shepherd's pie Jenny's chicken soup Candied Bacon Apple Roast Soul Rolls (soul food egg rolls) Roasted Broccoli and Cauliflower Chicken and spinach meatball soup Carrot tahini quinoa burger
Pot Chicken Recipe by Subhashree
Cooking Instructions 30 mins 1 Heat oil in a pot.Fry onions until brown. 2 Put in the Chicken & stir-fry for 4 mins. 3 Add to it ginger-garlic paste,tomatoes,green chilies,cashew nut paste,curd,cream & cheese.Stir for a while. 4 Add red chillies,turmeric powder,coriander powder,cumin powder,garam masala,butter and salt to taste. 5 Add some water according to requirement. Cover and cook on slow fire until chicken is cooked. 6 Garnish with cream & corainder leaves. 1 Heat oil in a pot.Fry onions until brown. 1 Heat oil in a pot.Fry onions until brown. 2 Put in the Chicken & stir-fry for 4 mins. 2 Put in the Chicken & stir-fry for 4 mins. 3 Add to it ginger-garlic paste,tomatoes,green chilies,cashew nut paste,curd,cream & cheese.Stir for a while. 3 Add to it ginger-garlic paste,tomatoes,green chilies,cashew nut paste,curd,cream & cheese.Stir for a while. 4 Add red chillies,turmeric powder,coriander powder,cumin powder,garam masala,butter and salt to taste. 4 Add red chillies,turmeric powder,coriander powder,cumin powder,garam masala,butter and salt to taste. 5 Add some water according to requirement. Cover and cook on slow fire until chicken is cooked. 5 Add some water according to requirement. Cover and cook on slow fire until chicken is cooked. 6 Garnish with cream & corainder leaves. 6 Garnish with cream & corainder leaves. 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 Parmesan Chicken Lo Mein Mike's Crispy Chicken Fingers Loaded Baked Potato Dip Sweet Corn and Avocado Salsa Chicken Parmesan Chicken Lo Mein Mike's Crispy Chicken Fingers Loaded Baked Potato Dip Sweet Corn and Avocado Salsa Mike's Crispy Chicken Fingers Mustard Pork Chops Authentic Gateau du Chocolat Using Chocolate Cream Non-Fried, Oven-Baked "Menchi Katsu" (Minced Meat Cutlet) Easy Vegetable Gyoza with Soy Beans Simple Chinese Dumpling Dough Peanut Butter Banana Bread Easy Sausage Pizza Biscotti Cinnamon Apple Versatile Garlic Soy Sauce Mike's Crispy Chicken Fingers Mustard Pork Chops Authentic Gateau du Chocolat Using Chocolate Cream Non-Fried, Oven-Baked "Menchi Katsu" (Minced Meat Cutlet) Easy Vegetable Gyoza with Soy Beans Simple Chinese Dumpling Dough Peanut Butter Banana Bread Easy Sausage Pizza Biscotti Cinnamon Apple Versatile Garlic Soy Sauce
Farali Potato Chaat Recipe by Soumini Bhattacherjee
Farali potato chaat Cooking Instructions 30 minutes 1 Boil 2 potatoes, peel, slice and keep aside. 2 Now heat oil in a pan. 3 Once the oil is hot add the sliced potatoes in the oil and fry them by flipping both sides and till light golden brown 4 Once done remove from the oil, arrange it on a plate in a circular manner and sprinkle rock salt. 5 Now add the curd in another bowl, add sugar and mix well till smooth. 6 Now pour the prepared curd over the fried potatoes. 7 Now add the freshly chopped coriander leaves. 8 Now drizzle the sweet dates chutney and sprinkle roasted cumin powder. 9 Farali potato chaat is ready to be served. 1 Boil 2 potatoes, peel, slice and keep aside. 1 Boil 2 potatoes, peel, slice and keep aside. 2 Now heat oil in a pan. 2 Now heat oil in a pan. 3 Once the oil is hot add the sliced potatoes in the oil and fry them by flipping both sides and till light golden brown 3 Once the oil is hot add the sliced potatoes in the oil and fry them by flipping both sides and till light golden brown 4 Once done remove from the oil, arrange it on a plate in a circular manner and sprinkle rock salt. 4 Once done remove from the oil, arrange it on a plate in a circular manner and sprinkle rock salt. 5 Now add the curd in another bowl, add sugar and mix well till smooth. 5 Now add the curd in another bowl, add sugar and mix well till smooth. 6 Now pour the prepared curd over the fried potatoes. 6 Now pour the prepared curd over the fried potatoes. 7 Now add the freshly chopped coriander leaves. 7 Now add the freshly chopped coriander leaves. 8 Now drizzle the sweet dates chutney and sprinkle roasted cumin powder. 8 Now drizzle the sweet dates chutney and sprinkle roasted cumin powder. 9 Farali potato chaat is ready to be served. 9 Farali potato chaat is ready to be served. 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 Creamy Macaroni and Cheese Beef and Celery Dumplings （牛肉芹菜饺子） Chicken Shanghai Rolls (Kids Friendly Version) One Pot Texas-Style Chili Blueberry Sorbet - Simple quick and WOOOWWWWW Creamy Macaroni and Cheese Beef and Celery Dumplings （牛肉芹菜饺子） Chicken Shanghai Rolls (Kids Friendly Version) One Pot Texas-Style Chili Blueberry Sorbet - Simple quick and WOOOWWWWW Anda masala Chicken Shanghai Rolls (Kids Friendly Version) Niramish Paneer (Paneer without onion and garlic) Conchiglie with Cheese Sauce Masala Bread for Kids Cucumis melon sabji Spicy potato bonda Instant modak (without gas) Sugar-free modak (dietfood) Ribbon pakoda Anda masala Chicken Shanghai Rolls (Kids Friendly Version) Niramish Paneer (Paneer without onion and garlic) Conchiglie with Cheese Sauce Masala Bread for Kids Cucumis melon sabji Spicy potato bonda Instant modak (without gas) Sugar-free modak (dietfood) Ribbon pakoda