ademchaoua/GeneralTextCorpus huggingface dataset:
Mango Coconut Chicken Curry Recipe by Jibita Khanna
Cooking Instructions 40 Minutes 1 Make the masala paste with the ingredients mentioned above. 2 Heat oil in a kadai, saute the onion first till it's translucent and then add the chicken and braise it for about 10 minutes. Then add the masala paste along with turmeric and salt, mix it well and bhunno it more till oil seperates from the masala. Then add the tamarind and mango and enough hot water and cook till the chicken are well cooked. 3 Adjust the consistency of the gravy as per your desire. Add the coconut milk and mix and let it cook for a minute or so. Serve hot with rice. Bon Appetit! 1 Make the masala paste with the ingredients mentioned above. 1 Make the masala paste with the ingredients mentioned above. 2 Heat oil in a kadai, saute the onion first till it's translucent and then add the chicken and braise it for about 10 minutes. Then add the masala paste along with turmeric and salt, mix it well and bhunno it more till oil seperates from the masala. Then add the tamarind and mango and enough hot water and cook till the chicken are well cooked. 2 Heat oil in a kadai, saute the onion first till it's translucent and then add the chicken and braise it for about 10 minutes. Then add the masala paste along with turmeric and salt, mix it well and bhunno it more till oil seperates from the masala. Then add the tamarind and mango and enough hot water and cook till the chicken are well cooked. 3 Adjust the consistency of the gravy as per your desire. Add the coconut milk and mix and let it cook for a minute or so. Serve hot with rice. Bon Appetit! 3 Adjust the consistency of the gravy as per your desire. Add the coconut milk and mix and let it cook for a minute or so. Serve hot with rice. Bon Appetit! 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 Broccoli & Potato Gratin Dulce de Leche (boiling method) Ham and Pineapple Thin Pizza Stew Chicken with Potato and Leeks Roast Chicken in Oven Broccoli & Potato Gratin Dulce de Leche (boiling method) Ham and Pineapple Thin Pizza Stew Chicken with Potato and Leeks Roast Chicken in Oven Chicken vegetable Macroni King oyster mushrooms sautéed in soy butter Fried rice Vanilla custard with strawberry jelly 🍓🍓 Rendang daging babi How to make Khoya/Mawa at home Gardenegg Sauce Boiled yam with spinach fried egg Butter chicken Aloo Methi Ki Sabzi Chicken vegetable Macroni King oyster mushrooms sautéed in soy butter Fried rice Vanilla custard with strawberry jelly 🍓🍓 Rendang daging babi How to make Khoya/Mawa at home Gardenegg Sauce Boiled yam with spinach fried egg Butter chicken Aloo Methi Ki Sabzi
Best Chicken Curry Recipe by Juan Mouton
Cooking Instructions 1 Dice the chicken and mix in the spices for the marinade. Leave a few hours or overnight in the fridge 2 Dice the Onions and Fry with the TO START ingredients. Fry on a high heat for 20mins 3 Add the ingredients under the CONTINUE WITH section. Cook the tomatoes through 4 Add The marinaded Chicken and cook through 5 Add the Spice mix and mix through then add WET MIX and let simmer for 10 minutes 6 Finally add the TO FINISH ingredients. Cook for 5 mins add water if needed to thin out and serve with Rice, naan on the side and sprinkle chopped Fresh coriander 7 If you like it Spicy add a desired amount of fresh chilli at the CONTINUE stage 1 Dice the chicken and mix in the spices for the marinade. Leave a few hours or overnight in the fridge 1 Dice the chicken and mix in the spices for the marinade. Leave a few hours or overnight in the fridge 2 Dice the Onions and Fry with the TO START ingredients. Fry on a high heat for 20mins 2 Dice the Onions and Fry with the TO START ingredients. Fry on a high heat for 20mins 3 Add the ingredients under the CONTINUE WITH section. Cook the tomatoes through 3 Add the ingredients under the CONTINUE WITH section. Cook the tomatoes through 4 Add The marinaded Chicken and cook through 4 Add The marinaded Chicken and cook through 5 Add the Spice mix and mix through then add WET MIX and let simmer for 10 minutes 5 Add the Spice mix and mix through then add WET MIX and let simmer for 10 minutes 6 Finally add the TO FINISH ingredients. Cook for 5 mins add water if needed to thin out and serve with Rice, naan on the side and sprinkle chopped Fresh coriander 6 Finally add the TO FINISH ingredients. Cook for 5 mins add water if needed to thin out and serve with Rice, naan on the side and sprinkle chopped Fresh coriander 7 If you like it Spicy add a desired amount of fresh chilli at the CONTINUE stage 7 If you like it Spicy add a desired amount of fresh chilli at the CONTINUE stage 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 Penne pasta with ground beef Oatmeal Raisin Cookies Avocado toast and 🥚 Healthy oat cookies Pasta Carbonara Penne pasta with ground beef Oatmeal Raisin Cookies Avocado toast and 🥚 Healthy oat cookies Pasta Carbonara Chilli fried cocktail sausage Suzi ka halwa Healthy oat cookies Egg rolls Mango rice casar pista firny pudding Vada Pav Shahi Moti Pulav Fresh Coconut Burfi Bolognese with vegetables Ghobhi aloo Chilli fried cocktail sausage Suzi ka halwa Healthy oat cookies Egg rolls Mango rice casar pista firny pudding Vada Pav Shahi Moti Pulav Fresh Coconut Burfi Bolognese with vegetables Ghobhi aloo
Chana Daal Curry Recipe by Vandana Singh Mathur
Cooking Instructions 1 Boil the chana daal and lauki in a cooker (add 1 pinch turmeric powder n 2 tb spn salt as per ur taste) for half an hour (medium flame) 2 In a pan take some cooking oil. In hot oil put bay leaf, black cardamom, cloves. Add cumin seeds and heeng 3 Add chopped ginger garlic. Do not fry it much. Add chopped onion and green chilli. When it becomes golden brown add 2 tb spn desi ghee and sliced tomato and all spices (powder) and salt as per ur taste and fry it till all the tomatoes become soft. 4 Once masala fries well then add boiled chana daal and lauki and cook for 10 mins in med flame. In the end add chopped coriender leaves. Chana daal curry is ready. 1 Boil the chana daal and lauki in a cooker (add 1 pinch turmeric powder n 2 tb spn salt as per ur taste) for half an hour (medium flame) 1 Boil the chana daal and lauki in a cooker (add 1 pinch turmeric powder n 2 tb spn salt as per ur taste) for half an hour (medium flame) 2 In a pan take some cooking oil. In hot oil put bay leaf, black cardamom, cloves. Add cumin seeds and heeng 2 In a pan take some cooking oil. In hot oil put bay leaf, black cardamom, cloves. Add cumin seeds and heeng 3 Add chopped ginger garlic. Do not fry it much. Add chopped onion and green chilli. When it becomes golden brown add 2 tb spn desi ghee and sliced tomato and all spices (powder) and salt as per ur taste and fry it till all the tomatoes become soft. 3 Add chopped ginger garlic. Do not fry it much. Add chopped onion and green chilli. When it becomes golden brown add 2 tb spn desi ghee and sliced tomato and all spices (powder) and salt as per ur taste and fry it till all the tomatoes become soft. 4 Once masala fries well then add boiled chana daal and lauki and cook for 10 mins in med flame. In the end add chopped coriender leaves. Chana daal curry is ready. 4 Once masala fries well then add boiled chana daal and lauki and cook for 10 mins in med flame. In the end add chopped coriender leaves. Chana daal curry is ready. 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 Honey Garlic Chicken - Slow Cooker Cherry Delight Orangey Bread Pudding with Streusel Topping Steak NY Strip Honey Baked Paprika Chicken Honey Garlic Chicken - Slow Cooker Cherry Delight Orangey Bread Pudding with Streusel Topping Steak NY Strip Honey Baked Paprika Chicken Sabutdana khicadi cake Garden pizza Upma.#anniversary.post.31 Vegetable chicken stew Palak Pakoda Jalebi Banana Pancakes Chicken Parmesan Hamburger Soup Simple Supper Sabutdana khicadi cake Garden pizza Upma.#anniversary.post.31 Vegetable chicken stew Palak Pakoda Jalebi Banana Pancakes Chicken Parmesan Hamburger Soup Simple Supper
Chicken Masala Curry Recipe by Shivangi Arora
Cooking Instructions 1 Cut onions, tomatoes in small pieces. Put ghee in the pressure cooker. Put onions, wait till they turn golden brown. 2 Then add tomatoes in it. Cook for sometimes then add all the ginger-garlic paste and all spices mentioned above in it. 3 Add 2-3 tablespoons water to it and let it sit on heat for sometime. 4 Wash the chicken and put it in the cooker. 5 Let it cook for 5 mins. Add some more water and put the lid of the cooker. 6 Wait till 5-6 whistles. 7 The chicken masala curry is ready to be served. 1 Cut onions, tomatoes in small pieces. Put ghee in the pressure cooker. Put onions, wait till they turn golden brown. 1 Cut onions, tomatoes in small pieces. Put ghee in the pressure cooker. Put onions, wait till they turn golden brown. 2 Then add tomatoes in it. Cook for sometimes then add all the ginger-garlic paste and all spices mentioned above in it. 2 Then add tomatoes in it. Cook for sometimes then add all the ginger-garlic paste and all spices mentioned above in it. 3 Add 2-3 tablespoons water to it and let it sit on heat for sometime. 3 Add 2-3 tablespoons water to it and let it sit on heat for sometime. 4 Wash the chicken and put it in the cooker. 4 Wash the chicken and put it in the cooker. 5 Let it cook for 5 mins. Add some more water and put the lid of the cooker. 5 Let it cook for 5 mins. Add some more water and put the lid of the cooker. 6 Wait till 5-6 whistles. 6 Wait till 5-6 whistles. 7 The chicken masala curry is ready to be served. 7 The chicken masala curry 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 Best Orange Chicken Low Carb Coleslaw (sugar free!) Chicken Stew in Kolkata Style Best Banana Pudding EVER! Honey soy wings Best Orange Chicken Low Carb Coleslaw (sugar free!) Chicken Stew in Kolkata Style Best Banana Pudding EVER! Honey soy wings Packed food (dry namkeen) Vanilla cupcakes 1 Fish Mastani Mexican individual dinner shots Fried chicken in ketchup sauce Paneer Kofta Curry Chatpata Masala Samosa Bread dosa My pork stew Vanilla cupcakes 2 Packed food (dry namkeen) Vanilla cupcakes 1 Fish Mastani Mexican individual dinner shots Fried chicken in ketchup sauce Paneer Kofta Curry Chatpata Masala Samosa Bread dosa My pork stew Vanilla cupcakes 2
Ivy Groud  Fry Recipe by Smita Kiran Patil
Cooking Instructions 15 min 1 Cut the ivy groud and wash and rinse it 2 Put the kadai on low flame, add oil heat the oil then add mustard seeds, asafoetida, garlic, and add ivy groud,cook for 3 min 3 Now add Turmeric powder,lal mirch powder, coriander powder stir occassionally, add salt and stir Cook for 10 min. now add pepper powder,garam masala and green coriander,turn off the flame. 4 Serve with roti or bhakri 1 Cut the ivy groud and wash and rinse it 1 Cut the ivy groud and wash and rinse it 2 Put the kadai on low flame, add oil heat the oil then add mustard seeds, asafoetida, garlic, and add ivy groud,cook for 3 min 2 Put the kadai on low flame, add oil heat the oil then add mustard seeds, asafoetida, garlic, and add ivy groud,cook for 3 min 3 Now add Turmeric powder,lal mirch powder, coriander powder stir occassionally, add salt and stir Cook for 10 min. now add pepper powder,garam masala and green coriander,turn off the flame. 3 Now add Turmeric powder,lal mirch powder, coriander powder stir occassionally, add salt and stir Cook for 10 min. now add pepper powder,garam masala and green coriander,turn off the flame. 4 Serve with roti or bhakri 4 Serve with roti or bhakri 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 Crispy Un-fried Chicken Copy cat Tacobell Quesadilla sauce Grandpa's Manhattan Clam Chowder Menudong Giniling Pandan Nasi Lemak (Screwpine) Crispy Un-fried Chicken Copy cat Tacobell Quesadilla sauce Grandpa's Manhattan Clam Chowder Menudong Giniling Pandan Nasi Lemak (Screwpine) Pandan Nasi Lemak (Screwpine) Vagharelo rotlo Spicy Nigerian Oven-Roasted Turkey Pakora Chaat Delight Jowar bhakri and Brinjal subji Upma Premix Potato stuff rice flour paratha Red Rice Pulao Rose sabja lemonade/cooled refreshing drink Chanchala's Chicken Curry Pandan Nasi Lemak (Screwpine) Vagharelo rotlo Spicy Nigerian Oven-Roasted Turkey Pakora Chaat Delight Jowar bhakri and Brinjal subji Upma Premix Potato stuff rice flour paratha Red Rice Pulao Rose sabja lemonade/cooled refreshing drink Chanchala's Chicken Curry
Sweet Curry Rice Recipe by Angela Mertoyono
Cooking Instructions 25 minutes 1 Heat the oil and stir-fry the onion, then garlic. 2 Add basmati rice, curry powder, sweet curry sauce, tomato sauce, and sugar. Stir occasionally. 3 Add sausages, sweet potato, and frozen peas. Stir. 4 Add the broth bit by bit while stirring. 5 When it boils, lower the heat and cover. Wait for 15 minutes or so. Turn off the heat and stir the rice. Wait 5 more minutes before serving. 1 Heat the oil and stir-fry the onion, then garlic. 1 Heat the oil and stir-fry the onion, then garlic. 2 Add basmati rice, curry powder, sweet curry sauce, tomato sauce, and sugar. Stir occasionally. 2 Add basmati rice, curry powder, sweet curry sauce, tomato sauce, and sugar. Stir occasionally. 3 Add sausages, sweet potato, and frozen peas. Stir. 3 Add sausages, sweet potato, and frozen peas. Stir. 4 Add the broth bit by bit while stirring. 4 Add the broth bit by bit while stirring. 5 When it boils, lower the heat and cover. Wait for 15 minutes or so. Turn off the heat and stir the rice. Wait 5 more minutes before serving. 5 When it boils, lower the heat and cover. Wait for 15 minutes or so. Turn off the heat and stir the rice. Wait 5 more minutes 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 Homemade Classic Cinnamon Applesauce Cinnamon & Honey Zucchini Banana Bread Homemade Teriyaki Sauce Chicken, celery & ginger stir-fry Spicy Cinnamon "RedHot" Homemade Applesauce Homemade Classic Cinnamon Applesauce Cinnamon & Honey Zucchini Banana Bread Homemade Teriyaki Sauce Chicken, celery & ginger stir-fry Spicy Cinnamon "RedHot" Homemade Applesauce Dahi Vada Brown Chana salad high protein recipe(weightloss) Carrot cutlets Puja bhog thali Icing a cake with butter cream,author marathon Beer marinated beef stew Rohu fish curry Matar kachori Poha Sambhar Dahi Vada Brown Chana salad high protein recipe(weightloss) Carrot cutlets Puja bhog thali Icing a cake with butter cream,author marathon Beer marinated beef stew Rohu fish curry Matar kachori Poha Sambhar
Vegetables With Curry Rice Recipe by Rolliez
Cooking Instructions 30 mins 1 dice the breast chicken and onion 2 heat a tbsp of olive oil in a pot 3 cook the chicken. add 2 tbsp curry powder and the chilli and 1 tsp of salt I also add pepper 4 add the onion and potato to the chicken. and brown slightly 5 cover with water and allow to simmer 6 add all the vegetables and allow to cook for 5 to 10 min 7 add the lemon juice of 1 lemon and allow to simmer another 2 minutes 8 in another pot bring 1.75 cups of water to a boil with 1 tsp of salt and 1 tbsp of curry powder. when the water boils add the rice and allow to cook on low heat for 10 min 1 dice the breast chicken and onion 1 dice the breast chicken and onion 2 heat a tbsp of olive oil in a pot 2 heat a tbsp of olive oil in a pot 3 cook the chicken. add 2 tbsp curry powder and the chilli and 1 tsp of salt I also add pepper 3 cook the chicken. add 2 tbsp curry powder and the chilli and 1 tsp of salt I also add pepper 4 add the onion and potato to the chicken. and brown slightly 4 add the onion and potato to the chicken. and brown slightly 5 cover with water and allow to simmer 5 cover with water and allow to simmer 6 add all the vegetables and allow to cook for 5 to 10 min 6 add all the vegetables and allow to cook for 5 to 10 min 7 add the lemon juice of 1 lemon and allow to simmer another 2 minutes 7 add the lemon juice of 1 lemon and allow to simmer another 2 minutes 8 in another pot bring 1.75 cups of water to a boil with 1 tsp of salt and 1 tbsp of curry powder. when the water boils add the rice and allow to cook on low heat for 10 min 8 in another pot bring 1.75 cups of water to a boil with 1 tsp of salt and 1 tbsp of curry powder. when the water boils add the rice and allow to cook on low heat for 10 min 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 Sig's Humbles ( hasselback potatoes) Sunshines fried okra Super Yum Sugar Cookies Sweet And Spicy French Fries Honey Glazed Chicken Sig's Humbles ( hasselback potatoes) Sunshines fried okra Super Yum Sugar Cookies Sweet And Spicy French Fries Honey Glazed Chicken Sassy Penne Pasta Pumpkin Roll Bars Tater Tot Casserole Variation pasta with yogurt dressing Sauteèd Shrimp with Steamed Broccoli & Carrots Oven Baked Pork Chops Salsa meatloaf Honey Mustard Glazed Chicken lemon grape jello shots Strawberry jello shot Sassy Penne Pasta Pumpkin Roll Bars Tater Tot Casserole Variation pasta with yogurt dressing Sauteèd Shrimp with Steamed Broccoli & Carrots Oven Baked Pork Chops Salsa meatloaf Honey Mustard Glazed Chicken lemon grape jello shots Strawberry jello shot
Simple Baked Curry Rice Casserole Recipe by cookpad.japan
The Best Japanese Curry Rice The Best Japanese Curry Rice Have you ever tried Japanese curry rice before? You'll be amazed at the rich taste if you cook it this way! In Japan, this type of basic curry rice is eaten at nurseries, schools, food courts, restaurants, and of course at home! A popular menu for all generations and each family has it's own unique taste. "The taste of moms' cooking". Very easy to cook this curry. All you need to do is just cut the ingredients, stir-fry, and stew. No need to add seasonings, just put curry soup blocks in the pan and stew well. My mom always says "Every brand uses different spices, so it's better to mix two different kinds of curry. Vermont & Java mixture always makes the best!" Vermont & Java are among the most famous and best sellers in Japan. Vermont has been sold since 1963 and Java since 1968. These two brands are available in the US through Amazon. Each box of curry blocks are about $4-5. Japanese curry will usually be served with Fukushinzuke pickles, which is a sweet pickle mix of vegetables like radish, eggplant, cucumber, lotus root, gourd, perilla and more... That sweetness makes the curry much tastier and resets your tongue. Jungle Jim's in Cincinnati, OH has many flavors of Vermont & Java curry. Even Fukushinzuke pickles are available if you are near there. 2nd day curry is really, really good just like a stew, and everybody's favorite! #heirloom n_u
Japanes Curry Rice Recipe by Yung Kwok
The Best Japanese Curry Rice The Best Japanese Curry Rice Have you ever tried Japanese curry rice before? You'll be amazed at the rich taste if you cook it this way! In Japan, this type of basic curry rice is eaten at nurseries, schools, food courts, restaurants, and of course at home! A popular menu for all generations and each family has it's own unique taste. "The taste of moms' cooking". Very easy to cook this curry. All you need to do is just cut the ingredients, stir-fry, and stew. No need to add seasonings, just put curry soup blocks in the pan and stew well. My mom always says "Every brand uses different spices, so it's better to mix two different kinds of curry. Vermont & Java mixture always makes the best!" Vermont & Java are among the most famous and best sellers in Japan. Vermont has been sold since 1963 and Java since 1968. These two brands are available in the US through Amazon. Each box of curry blocks are about $4-5. Japanese curry will usually be served with Fukushinzuke pickles, which is a sweet pickle mix of vegetables like radish, eggplant, cucumber, lotus root, gourd, perilla and more... That sweetness makes the curry much tastier and resets your tongue. Jungle Jim's in Cincinnati, OH has many flavors of Vermont & Java curry. Even Fukushinzuke pickles are available if you are near there. 2nd day curry is really, really good just like a stew, and everybody's favorite! #heirloom n_u