ademchaoua/GeneralTextCorpus huggingface dataset:
Pan Meat Recipe by Aisha BG Kyari
Cooking Instructions 30mins 1 Wash an cut your meat like this👇.and put inside the pan 2 On the stove and start warming the meat, for like 2minute then you add your onions, rosemary, and oil 3 Then you continue stirring for 3 minutes,then add your pepper,ginger,and garlic paste. 4 Continue stirring and add your curry,then you add chunks of green pepper. Stire continuously,for 2minutes 5 Add water, seasoning and allow to cook for 5mins or untill the water is drain, not completely. Like this👇 6 Serve with, rice,pasta,bread,or anything you prefer. It goes well with rice. 1 Wash an cut your meat like this👇.and put inside the pan 1 Wash an cut your meat like this👇.and put inside the pan 2 On the stove and start warming the meat, for like 2minute then you add your onions, rosemary, and oil 2 On the stove and start warming the meat, for like 2minute then you add your onions, rosemary, and oil 3 Then you continue stirring for 3 minutes,then add your pepper,ginger,and garlic paste. 3 Then you continue stirring for 3 minutes,then add your pepper,ginger,and garlic paste. 4 Continue stirring and add your curry,then you add chunks of green pepper. Stire continuously,for 2minutes 4 Continue stirring and add your curry,then you add chunks of green pepper. Stire continuously,for 2minutes 5 Add water, seasoning and allow to cook for 5mins or untill the water is drain, not completely. Like this👇 5 Add water, seasoning and allow to cook for 5mins or untill the water is drain, not completely. Like this👇 6 Serve with, rice,pasta,bread,or anything you prefer. It goes well with rice. 6 Serve with, rice,pasta,bread,or anything you prefer. It goes well 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 Sesame ball with salted egg custard Best Damn Potato Soup Beef Teppanyaki (牛肉鉄板焼き) Green Chicken Pozole Matcha cream pudding (Matcha purin) Sesame ball with salted egg custard Best Damn Potato Soup Beef Teppanyaki (牛肉鉄板焼き) Green Chicken Pozole Matcha cream pudding (Matcha purin) Steamed Healthy Chocolate cake /Bombs ''THE HOT RECIPE'' for Capuccino (with the powder) Gluten-free flat bread 2 Ingredient low carb flat pizza base Barbecue sauce pizza Chilli egg Dark and Stormy Quick omelette recipe Jalapeno Popper Chicken Pizza Paneer Veggie Delite Pizza Steamed Healthy Chocolate cake /Bombs ''THE HOT RECIPE'' for Capuccino (with the powder) Gluten-free flat bread 2 Ingredient low carb flat pizza base Barbecue sauce pizza Chilli egg Dark and Stormy Quick omelette recipe Jalapeno Popper Chicken Pizza Paneer Veggie Delite Pizza
Potatoes And Minced Beef Recipe by doggo the chef
Cooking Instructions 2 mins 1 Cut the potatoes and onions into circles (the thickness should be about the first line (from the top) on you index finger for the potatoes, and half of that for the onions 2 Fry 1 finely diced onion. When cooked add the minced beef and the spices (except the turmeric) together until cooked well and then Add them into a tray for the oven 3 Add the potatoes, onions and turmeric on top and mix really well. The. Add 2 cups of water, cover with foil and put it in the oven. take out when potatoes are fully cooked and water has almost fully evaporated 1 Cut the potatoes and onions into circles (the thickness should be about the first line (from the top) on you index finger for the potatoes, and half of that for the onions 1 Cut the potatoes and onions into circles (the thickness should be about the first line (from the top) on you index finger for the potatoes, and half of that for the onions 2 Fry 1 finely diced onion. When cooked add the minced beef and the spices (except the turmeric) together until cooked well and then Add them into a tray for the oven 2 Fry 1 finely diced onion. When cooked add the minced beef and the spices (except the turmeric) together until cooked well and then Add them into a tray for the oven 3 Add the potatoes, onions and turmeric on top and mix really well. The. Add 2 cups of water, cover with foil and put it in the oven. take out when potatoes are fully cooked and water has almost fully evaporated 3 Add the potatoes, onions and turmeric on top and mix really well. The. Add 2 cups of water, cover with foil and put it in the oven. take out when potatoes are fully cooked and water has almost fully evaporated 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 Grilled Maple 🍁 Syrup Chicken 🐔 Southwestern Shrimp Tacos Bacon 🥓 Egg 🥚 Cups Churros & Hot Chocolate Recipe (No Fry) Serious Beans n’ Weenies Grilled Maple 🍁 Syrup Chicken 🐔 Southwestern Shrimp Tacos Bacon 🥓 Egg 🥚 Cups Churros & Hot Chocolate Recipe (No Fry) Serious Beans n’ Weenies Idli chili's Seekh kabab Falooda 🍸🍹 Dal Palak Chicken karahi Green chutney Khatti methi chutney Yakhni pulao Eggless: No-Bake & No-Gelatin Mango Cheesecake Fafda Idli chili's Seekh kabab Falooda 🍸🍹 Dal Palak Chicken karahi Green chutney Khatti methi chutney Yakhni pulao Eggless: No-Bake & No-Gelatin Mango Cheesecake Fafda
Unorthodox Lasagne With Chicken And Spinach Recipe by Anvb
Cooking Instructions 30 mins 1 In a hot pan, heat olive oil and brown sliced garlic and chili flakes until fragrant. 2 Add the chicken and stir fry for about 2 minutes. Then, add the spinach and cover with a lid for 2-3 minutes. 3 In the mean time, break the lasagne sheets into half and cook until its almost al dente. 4 Remove the lid, add diluted chicken stock cube and stir. Lower the heat, add the crème fraîche and season with salt and pepper. 5 Add the lasagne to the bubbling chicken and spinach until the lasagne had cooked and absorbed the thick sauce. Serve pipping hot. 1 In a hot pan, heat olive oil and brown sliced garlic and chili flakes until fragrant. 1 In a hot pan, heat olive oil and brown sliced garlic and chili flakes until fragrant. 2 Add the chicken and stir fry for about 2 minutes. Then, add the spinach and cover with a lid for 2-3 minutes. 2 Add the chicken and stir fry for about 2 minutes. Then, add the spinach and cover with a lid for 2-3 minutes. 3 In the mean time, break the lasagne sheets into half and cook until its almost al dente. 3 In the mean time, break the lasagne sheets into half and cook until its almost al dente. 4 Remove the lid, add diluted chicken stock cube and stir. Lower the heat, add the crème fraîche and season with salt and pepper. 4 Remove the lid, add diluted chicken stock cube and stir. Lower the heat, add the crème fraîche and season with salt and pepper. 5 Add the lasagne to the bubbling chicken and spinach until the lasagne had cooked and absorbed the thick sauce. Serve pipping hot. 5 Add the lasagne to the bubbling chicken and spinach until the lasagne had cooked and absorbed the thick sauce. Serve pipping hot. 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 GOULASH - Another old Recipe Sausage Pasta Rollatini Maple Bacon Cupcakes Parmesan garlic knots Chocolate vodka strawberries GOULASH - Another old Recipe Sausage Pasta Rollatini Maple Bacon Cupcakes Parmesan garlic knots Chocolate vodka strawberries Double Chocolate Cookie Bar banana orange mocktail Citrus Slaw Nachos Turkey Chimichangas Maple Bacon Cupcakes Chocolate vodka strawberries Soft Pretzels and Spicy Cheese Sauce 7 Layer Dip Carrots with honey yogurt dip Double Chocolate Cookie Bar banana orange mocktail Citrus Slaw Nachos Turkey Chimichangas Maple Bacon Cupcakes Chocolate vodka strawberries Soft Pretzels and Spicy Cheese Sauce 7 Layer Dip Carrots with honey yogurt dip
Baked Potatoes With Broccoli And Cheese Recipe by Eleonora Agatha
Cooking Instructions 30 mins 1 Prepare a baking sheet and put the potatoes that already peeled and cut into blocks. I baked it in microwave for 20 minutes. (Of course it depends with the microwave you use) 2 When the potatoes done, add the quick melt cheese (cut into cubes), broccoli (cut the flowered), and beef corned. Pour evenly the fresh milk into the mold. 3 Cut the mozzarella cheese into julienne and arrange it as a web. Last but not least, sprinkle some ground black pepper on top. 4 Bake in the microwave for 3 minutes until the cheese melted. 1 Prepare a baking sheet and put the potatoes that already peeled and cut into blocks. I baked it in microwave for 20 minutes. (Of course it depends with the microwave you use) 1 Prepare a baking sheet and put the potatoes that already peeled and cut into blocks. I baked it in microwave for 20 minutes. (Of course it depends with the microwave you use) 2 When the potatoes done, add the quick melt cheese (cut into cubes), broccoli (cut the flowered), and beef corned. Pour evenly the fresh milk into the mold. 2 When the potatoes done, add the quick melt cheese (cut into cubes), broccoli (cut the flowered), and beef corned. Pour evenly the fresh milk into the mold. 3 Cut the mozzarella cheese into julienne and arrange it as a web. Last but not least, sprinkle some ground black pepper on top. 3 Cut the mozzarella cheese into julienne and arrange it as a web. Last but not least, sprinkle some ground black pepper on top. 4 Bake in the microwave for 3 minutes until the cheese melted. 4 Bake in the microwave for 3 minutes until the cheese melted. 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 Shrimp and Grits Mexican Wedding cookies Bacon Chicken Puffs Baked Bacon Cheeseburger Egg rolls Cast-Iron Pineapple Upside-down Cake Shrimp and Grits Mexican Wedding cookies Bacon Chicken Puffs Baked Bacon Cheeseburger Egg rolls Cast-Iron Pineapple Upside-down Cake Devilish Chicken Drumsticks Honey ginger garlic pork udon. Shrimp and Grits Pickled peppers Maggie noodles with vegetables tasty way... Pampoen Pofers Spice-Crusted Skirt Steak CHICKEN SALAD Sausage egg and bacon cheesy balls Upside-down Pizza Devilish Chicken Drumsticks Honey ginger garlic pork udon. Shrimp and Grits Pickled peppers Maggie noodles with vegetables tasty way... Pampoen Pofers Spice-Crusted Skirt Steak CHICKEN SALAD Sausage egg and bacon cheesy balls Upside-down Pizza
Marinated Honey Chicken Recipe by Chef Alice
Cooking Instructions 30 mins 1 Clean up chicken with water. Can remove bones if needed. 2 Cut garlic, onions and ginger into small pieces. 3 Seperate half of each pieces of garlic, onions and ginger. 4 Pour 1/2 of garlic, onions and ginger onto chicken and marinate it with honey. 5 Leave the chicken to marinate around 10 mins. 6 Pour the leftover 1/2 garlic, onions and ginger into an empty small bowl and pour soy sauce into bowl. Mix it. 7 Oil up pan and put in marinated chicken and fry. 8 Pour the mixed ingredients onto chicken. 9 Fry front and back until it is ready. Add in salt. 10 Ready and serve. 1 Clean up chicken with water. Can remove bones if needed. 1 Clean up chicken with water. Can remove bones if needed. 2 Cut garlic, onions and ginger into small pieces. 2 Cut garlic, onions and ginger into small pieces. 3 Seperate half of each pieces of garlic, onions and ginger. 3 Seperate half of each pieces of garlic, onions and ginger. 4 Pour 1/2 of garlic, onions and ginger onto chicken and marinate it with honey. 4 Pour 1/2 of garlic, onions and ginger onto chicken and marinate it with honey. 5 Leave the chicken to marinate around 10 mins. 5 Leave the chicken to marinate around 10 mins. 6 Pour the leftover 1/2 garlic, onions and ginger into an empty small bowl and pour soy sauce into bowl. Mix it. 6 Pour the leftover 1/2 garlic, onions and ginger into an empty small bowl and pour soy sauce into bowl. Mix it. 7 Oil up pan and put in marinated chicken and fry. 7 Oil up pan and put in marinated chicken and fry. 8 Pour the mixed ingredients onto chicken. 8 Pour the mixed ingredients onto chicken. 9 Fry front and back until it is ready. Add in salt. 9 Fry front and back until it is ready. Add in salt. 10 Ready and serve. 10 Ready and 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 Kielbasa & Beans Easy Alfredo Bake Easy Taco Tuesday Pizza Bake Very Moist Carrot Cake Dilly-Dilly Dill Pickles Kielbasa & Beans Easy Alfredo Bake Easy Taco Tuesday Pizza Bake Very Moist Carrot Cake Dilly-Dilly Dill Pickles Veg pullout chessy pav Uttapam South Indian savory pancake Fried Chicken Wings with Spicy Honey Butter Boiled corn chaat Peri Peri fries Pasta Marinated Pepper Chicken Beans pottage and fried plantains Tamil egg gravy Blueberry Lemon Bundt Cake with Passionfruit Icing Veg pullout chessy pav Uttapam South Indian savory pancake Fried Chicken Wings with Spicy Honey Butter Boiled corn chaat Peri Peri fries Pasta Marinated Pepper Chicken Beans pottage and fried plantains Tamil egg gravy Blueberry Lemon Bundt Cake with Passionfruit Icing
Onion Pakoras Recipe by Kumkum Chatterjee
Aloo laccha pakoras Aloo laccha pakoras Pakoras are a must for iftar during Ramadan. It’s as if their crunch and warmth must accompany steaming cups of chai. Throw in hot samosas for added comfort. Nostalgic! How I miss these goodies from home! Pakoras are flavour-packed fritters that are light and airy. The base component of all pakoras is gram flour, onion, cilantro, spices. You can make pakoras with all kinds of vegetables, as long as they’re small enough to cook through and large enough to hold to the batter. Vegetables like spinach, eggplant, and potatoes are also added. Of course all these pakoras are named after the vegetable used for instance palak pakora refers to spinach pakora, baigain pakora to eggplant pakora and aloo pakora to potato pakora. Aloo laccha pakoras are made with potato, besan, rice flour, and regular spices. They are crispy from the outside while soft from the inside. “Laccha” basically refers to a lattice as the grated potatoes and sliced onions combined with the flours form a sort of lattice when scooped. Ensure the oil temperature is high when adding pakoras, then reduce to medium heat for the perfect crispy texture. With their crispy texture and flavourful spices, these pakoras are sure to become a household favourite for iftar because iftar without pakoras is no iftar at all! Sarvat Hanif
Spinach And Onion Pakoras Recipe by ZMA
Cooking Instructions 30 minutes 1 Make a semi thick batter with using all the ingredients mentioned for making these delicious Pakoras. The batter should be semi thick but not watery. As Spinach has a tendency of leaving water and so are the Onions. Therefore use water as required. Give it a standing time of atleast 20 minutes. It's a must for flavours to infuse and also for fluffy Pakoras. 2 Drop small balls of the batter into hot Oil and deep fry on a medium-high heat only. Keep turning the sides at regular intervals so that they cook well inside out. The Oil should be hot and fry in batches of 2 or 3 until golden and crisp. Serve with a hot cup of tea or coffee at tea-time or even for choti moti bhook. Enjoy! 1 Make a semi thick batter with using all the ingredients mentioned for making these delicious Pakoras. The batter should be semi thick but not watery. As Spinach has a tendency of leaving water and so are the Onions. Therefore use water as required. Give it a standing time of atleast 20 minutes. It's a must for flavours to infuse and also for fluffy Pakoras. 1 Make a semi thick batter with using all the ingredients mentioned for making these delicious Pakoras. The batter should be semi thick but not watery. As Spinach has a tendency of leaving water and so are the Onions. Therefore use water as required. Give it a standing time of atleast 20 minutes. It's a must for flavours to infuse and also for fluffy Pakoras. 2 Drop small balls of the batter into hot Oil and deep fry on a medium-high heat only. Keep turning the sides at regular intervals so that they cook well inside out. The Oil should be hot and fry in batches of 2 or 3 until golden and crisp. Serve with a hot cup of tea or coffee at tea-time or even for choti moti bhook. Enjoy! 2 Drop small balls of the batter into hot Oil and deep fry on a medium-high heat only. Keep turning the sides at regular intervals so that they cook well inside out. The Oil should be hot and fry in batches of 2 or 3 until golden and crisp. Serve with a hot cup of tea or coffee at tea-time or even for choti moti bhook. 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 Korean fried chicken Meat Curry Buns Watermelon juice (Ramadan iftar) No Churn Vegan Strawberry Ice Cream Lemon sugar cookie Korean fried chicken Meat Curry Buns Watermelon juice (Ramadan iftar) No Churn Vegan Strawberry Ice Cream Lemon sugar cookie Veggie chicken Chicken cheese balls Poori Fusion pizza Shami kabab Cheese chilli Malai kofta Dahi baday ke phullay CrownRice with Fish Sauce Milky melt heart jiggles Veggie chicken Chicken cheese balls Poori Fusion pizza Shami kabab Cheese chilli Malai kofta Dahi baday ke phullay CrownRice with Fish Sauce Milky melt heart jiggles
Colocasia Stem Fritters /Arbi Ke Danthal Ke Pakode Recipe by Sanchita Mittal
Cooking Instructions 12 minutes 1 First of all peel and wash the colocasia stems and pat dry before cutting them into 1 inch pieces of the stems so that it will turn crisp after frying. 2 Now transfer them into a mixing bowl and add, gram flour, rice flour, red chilli powder, turmeric, coriander powder, hing, ajwain, chopped ginger, salt and aamchur. 3 Mix well gently so that all the flours and spices get coated on the cut stems. 4 Now deep fry them in hot oil, on high flame until golden brown and crisp, turning them occasionally. 5 Drain out on an absorbent paper to remove excess oil. 6 Sprinkle chaat masala and serve immediately with ketchup or any dips of your choice or store it in airtight container. 1 First of all peel and wash the colocasia stems and pat dry before cutting them into 1 inch pieces of the stems so that it will turn crisp after frying. 1 First of all peel and wash the colocasia stems and pat dry before cutting them into 1 inch pieces of the stems so that it will turn crisp after frying. 2 Now transfer them into a mixing bowl and add, gram flour, rice flour, red chilli powder, turmeric, coriander powder, hing, ajwain, chopped ginger, salt and aamchur. 2 Now transfer them into a mixing bowl and add, gram flour, rice flour, red chilli powder, turmeric, coriander powder, hing, ajwain, chopped ginger, salt and aamchur. 3 Mix well gently so that all the flours and spices get coated on the cut stems. 3 Mix well gently so that all the flours and spices get coated on the cut stems. 4 Now deep fry them in hot oil, on high flame until golden brown and crisp, turning them occasionally. 4 Now deep fry them in hot oil, on high flame until golden brown and crisp, turning them occasionally. 5 Drain out on an absorbent paper to remove excess oil. 5 Drain out on an absorbent paper to remove excess oil. 6 Sprinkle chaat masala and serve immediately with ketchup or any dips of your choice or store it in airtight container. 6 Sprinkle chaat masala and serve immediately with ketchup or any dips of your choice or store it in airtight container. 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 Japchae (Korean Glass Noodles) Baked Fruit Pancakes Soft and Fluffy Pancakes Chocolate Mousse Leche Flan Japchae (Korean Glass Noodles) Baked Fruit Pancakes Soft and Fluffy Pancakes Chocolate Mousse Leche Flan RAGI-ALMOND Modak Dharosh posto Chicken Burger Roasted beetroot hummus Soya chunks dahi vada Manchurian Hot and Sweet Tofu Homemade Rice White rice with Brown macroni 🤩🤩🤩 Jacket potato RAGI-ALMOND Modak Dharosh posto Chicken Burger Roasted beetroot hummus Soya chunks dahi vada Manchurian Hot and Sweet Tofu Homemade Rice White rice with Brown macroni 🤩🤩🤩 Jacket potato
Spinach & Onion Pakoda (Fritters) Recipe by Dr. Pushpa Dixit
Aloo laccha pakoras Aloo laccha pakoras Pakoras are a must for iftar during Ramadan. It’s as if their crunch and warmth must accompany steaming cups of chai. Throw in hot samosas for added comfort. Nostalgic! How I miss these goodies from home! Pakoras are flavour-packed fritters that are light and airy. The base component of all pakoras is gram flour, onion, cilantro, spices. You can make pakoras with all kinds of vegetables, as long as they’re small enough to cook through and large enough to hold to the batter. Vegetables like spinach, eggplant, and potatoes are also added. Of course all these pakoras are named after the vegetable used for instance palak pakora refers to spinach pakora, baigain pakora to eggplant pakora and aloo pakora to potato pakora. Aloo laccha pakoras are made with potato, besan, rice flour, and regular spices. They are crispy from the outside while soft from the inside. “Laccha” basically refers to a lattice as the grated potatoes and sliced onions combined with the flours form a sort of lattice when scooped. Ensure the oil temperature is high when adding pakoras, then reduce to medium heat for the perfect crispy texture. With their crispy texture and flavourful spices, these pakoras are sure to become a household favourite for iftar because iftar without pakoras is no iftar at all! Sarvat Hanif