formido/recipes-20k huggingface dataset:
aloha hawaiian banana bread
your will need two loaf pans
preheat oven to 350 degrees
spray two loaf pans with bakers joy and set aside
in a medium bowl , combine the first 5 ingredients and stir with a wire wh
isk to blend well
stir in nuts to combine and set aside
in another bowl , combine the eggs , oil , mashed bananas , pineapple , vanilla and honey stir lightly just to mix
add the wet ingredients to the dry and mix only enough to moisten the dry
do not overmix or your bread will be tough and heavy
its ok to have some lumps
spoon the dough into the two pans , making sure to divide it equally between the two
bake for about 1 hour to 1 hour 10 minutes
a good rule of thumb is to check after about 50 minutes
insert a toothpick or bamboo skewer into the center to test for doneness
this bread will crack--don't worry
once done , remove to wire racks and cool for about 10-12 minutes in pans
turn the bread out carefully onto the racks
allow it to sit for about 15 minutes upside down , then carefully turn right side up to finish cooling
as with any bread , slice with a serrated knife and enjoy
just a
aloha hawaiian granola
preheat oven to 325 degrees
prepare a 10 x 15 inch baking sheet with a generous coating of cooking spray
in large bowl , stir together oats , brown sugar , wheat germ , coconut , nuts , and both seeds
in a small saucepan , heat canola oil , honey and vanilla until just bubbling
pour hot mixture over oat mixture and mix thoroughly
spread granola evenly over prepared baking sheet
bake for 20 to 30 minutes until coconut is lightly browned - stir granola around at least twice during the cooking time
remove from oven and add the dried pineapple pieces
continue to stir up the granola as you allow it to cool a few minutes
store in airtight container until ready to serve
aloha joes
heat a large skillet over medium-high heat, crumble meat into pan and cook until no longer pink, reduce heat to medium, add garlic and onion , cook until onion is soft, drain and discard excess fat, sprinkle meat mixture with salt and pepper, add tomato sauce , worchestershire sauce and chili powder, simmer , uncovered , 15 minutes, stir in pineapple, remove from heat, spoon onto buns
aloha martini
shake with ice, strain into a cocktail glass and enjoy !
aloha meatballs
combine the meatball ingredients in a medium bowl , and mix thoroughly
coat a baking sheet with nonstick cooking spray
shape meatballs , and place on the baking sheet
bake at 350 degrees for about 25 minutes , or until thoroughly cooked
transfer the meatballs to serving dish and keep warm
combine the sauce ingredientts in a small saucepan , and stir until the cornstarch is dissolved
place over medium heat , and cook and stir until the mixture comes to a boil
reduce the heat to low , and cook and stir for another minute , or until the mixture thickens slightly
pour the sauce over the meatballs , toss to mix and serve
aloha pizza
stretch dough to fit a lightly oiled baking sheet
brush with evoo and sprinkle with salt and pepper
scatter mozzarella , pineapple , onion and prosciutto evenly over dough
bake at 500 degrees on bottom rack until crust is crisp and cooked through , about 15 minutes
top with frisee and cut into squares
serves 4
aloha puff pizzettes
heat oven to 375 f
lightly spray a cookie sheet with cooking spray
unroll dough into 2 long rectangles
press perforations to seal
cut each rectangle into 12 squares
place squares on a sprayed cookie sheet
top each square with 1 / 4 tsp
sweet-and-sour sauce
layer squares with half of cheese , all of ham , remaining half of cheese and all of pineapple
bake for 11 to 12 minutes or until edges are golden brown
serve warm
aloha punch
add all ingredients to a pitcher, stir to mix, pour into ice-filled glasses and serve
aloha quick bread
in a mixing bowl , cream butter and sugar
add the eggs , one at a time , beating well after each addition
beat in banana , milk , orange peel and extracts
combine flour , baking soda and salt
add to the creamed mixture just until moistened
fold in the coconut , nuts and pineapple
transfer to a greased 9x 5 x 3 inches loaf pan
bake at 350 for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean
cool for 10 minutes before removing from pan to a wire rack
yield: 1 loaf
aloha salmon
combine all ingredients and chill until serving, serve on a lettuce cup
aloha sandwiches
cook bacon until evenly brown, drain and set aside, place 8 slices of toast on a baking sheet, place a slice of pineapple , two slices of bacon and a slice of cheese on each, broil until cheese is melted, serve hot
aloha smoothie
place ingredients in blender and blend until smooth, serve immediately
aloha sweet potatoes
boil the sweet potatoes in their jackets until tender , about 25 minutes, let cool and then cut into slices about 1 1 / 2 inches thick, in a large skillet melt butter, stir in brown sugar and water and cook on medium heat for about 5 minutes, reduce heat and add sweet potatoes, cook gently , tossing lightly until sweet potatoes are glazed, top with coconut before serving
aloha wings
in a large mixing bowl , whisk the soy sauce , crushed pineapple , hoisin , crushed pepper , vinegar , honey , brown sugar , garlic , ginger , and rum
place the wings in the marinade , making sure they are thoroughly coated
marinate for 4 hours in the refrigerator
preheat the oven to 375
remove the wings from the marinade with tongs
reserve the remaining marinade
place the wings on a 2 inch deep baking dish , making sure you spread them out flat
bake for 15 minutes , then turn and baste with the remaining marinade
bake for an additional 10-15 minutes , or until browned and cooked through
aloo  chops
heat the oil in a frying pan , add the onion and ginger and fry until golden
add the ground coriander and beef and fry until brown
add the raisins and salt to taste and simmer for about 20 minutes , until the meat is cooked
spoon out any fat in the pan
stir in the chopped coriander and leave to cool
divide the mashed potato into 8 portions
with well floured hands , flatten a portion on one palm , put 3 teaspoons of the meat mixture in the centre and fold the potato over it
form gently into a round patty shape
dip the 'chops' lightly in flour and shallow fry a few at a time in hot oil , until crisp and golden , turning carefully to brown the underside
aloo  potato  pakora
add water to the besan
besan has a tendency to be very clumpy , so you should add just a few tablespoons at a time to keep the batter smooth
add the chilli powder , cumin powder , garlic , ginger , salt and chopped coriander and stir the batter
the potatoes should be sliced very thinly
no thicker than 1 / 4 of an inch
at this point test one slice of potato in the batter
there should just be a thin coat of batter
heat the oil in a pan
use a larger frying pan so that you have more surface area
the oil doesn't need to be too deep since the potato slices are very thin
dip the potato slices in the batter and fry them till they are golden brown
remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil
aloo achar   potato salad
boil potatoes until tender, drain and set aside, toast sesame seeds in a hot oven until fragrant and lightly colored, cool then grind in food processor with hot chiles , garlic , ginger and cilantro, add lemon juice and salt, mix sesame seed paste with warm potatoes and toss lightly, saut fenugreek seeds in oil, pour over salad and mix lightly, serve on a bed of lettuce leaves
aloo aloo
either grind the garlic and ginger with 2 tablespoons of water in a small electric gringer , or in a cup with a hand-held processer wand , or pound to a paste in a mortar with a little salt , then work in the water
heat the oil / ghee in a wok or deep fryer pan over moderate-high heat
add the mustard , cumin , coriander seeds and cinnamon sticks
stir a few seconds until the mustard seeds start to pop
add the curry leaves at arm's length and stir for a further 30 seconds or so
stir frequently
add the turmeric and salt together and stir for another minute
add the coconut mil and bring to a boil
then simmer until potatoes are just cooked through , adding a little water if needed
by the time the potatoes are done , the sauce should be thickened and clingy , rather then runny
serve hot , scatter with thje coriander and accompany with warm naan bread
enjoy !
aloo baigain  potato and eggplant  aubergine
cut potato and eggplant into small pieces, take frying pan and pour 1 tbsp oil, after the oil is hot , add cumin and mustard seed to it, when the mustard seeds crackle , add potato and eggplant, saute about 10-15 seconds, add garlic paste and other dry spices as mentioned above, stir in one cup of water, add salt, cover the pan and reduce heat to low, heat till until potatoes are soft , but not mushy
aloo baingan sabzi
in a medium pot with a lid , heat 1 tbsp oil
add the cubed potatoes and sautee over low-med heat for 8-10 minutes until they are lighly crisped and colored on the outside
remove and set aside
add another 1 / 2 tbsp oil , heat , then add the chopped eggplants
saute for 7-8 minutes , then remove and set aside
add another 1 / 2 tbsp oil to the same pan and heat
when hot , add the cumin seeds and let them turn slightly brown
then add the ginger paste , garlic , turmeric , chili powder , coriander and 3 tbsp water
stir to combine
add the chopped tomatoes and saute for 4 minutes
add the potatoes and the eggplant to the tomato base and mix well
add salt and garam masala , stir to combine
then add 1 / 4 cup water , combine , then bring to a simmer for 8-10 minutes
stir occasionally to make sure it doesn't dry out or stick to the pan and burn
remove from heat and transfer to a serving bowl
garnish with fresh coriander leaves
serve with rice or rotis
aloo bengun
boil the potato with a little salt and turmeric for 10-15 minutes until almost cooked
fry the finely chopped onion until translucent in the veg oil
add the curry powder and cumin powder and sliced garlic and grated ginger and stir fry for 2 minutes
chop the aubergine and add to the pan
simmer on a medium heat for 20-30 minutes until the aubergine is soft , 5 minutes before the end add the cooked potatoes , mix well and leave to simmer
when finished drain as much oil as you can and serve immediately topped with the coriander !
aloo channa chaat  tangy potato chickpea snack
rinse and drain the garbanzo beans
place in a bowl
boil water in a pan , add the diced potatoes and cook until they are soft and tender
remove potatoes , drain and set aside to cool
in a small mixing bowl , mix the tamarind paste and water
add the chili powder , sugar and salt
mix well
pour the tamarind mixture on the garbanzo beans and add the potatoes , chopped onions and the cilantro
mix well and adjust salt to taste
garnish ideas: a slit green chili or a slice a tomato or a slice of lime with a sprig of mint leaves
aloo channa tarkari   potato and garbanzo beans in a curry
heat oil and add cumin , fennel , fenugreek , mustard seeds - stir fry 1-2 mins till fragnant and crackling
add cubed potatoes and garbanzo beans and 2 - 2 1 / 2 cups of water and salt
add a drop or two of food color , crushed black pepper , crushed red chillies and turmeric
cover and let the potatoes and garbanzo cook about 10 mins or until the curry seems to thicken a little
with the back of a spoon , mash some of the potatoes and beans , add a little more water and let cook another 10 - 15 mins till the curry has thickened
mix in lemon juice , stir well
pour into serving dish , garnish with mint leaves and serve
aloo curry  potato curry
blend all the ingredients of puree to a smooth paste and keep aside
heat oil in a non stick heavy base skillet and when medium hot put cloves
now add all the spices and wait for 10 seconds
add the puree and saute for 2-3 minutes till the raw smell is gone and oil appears on the sides of the skillet
add 2 cups of water and the potatoes
let it simmer for 15 minutes
serve warm with rice , indian roti , paratha etc
aloo dum
boil potatoes and peel them
prick the potatoes as much as you can with out breaking them
sprinkle salt over potatoes
take a non-stick pan , put 2 tablespoons butter in it
then put the potatoes in , sprinkle a pinch of tumuric powder , and roast it until potatoes are golden colored
put the potatoes aside
in the same pan put rest of the butter , red chili , and cumin seeds to splutter
then put the onion and fry it until golden brown
then put the ginger paste , coriander and jira powder , and fry for 4-5 minutes
then add the sugar and rest of the tumuric powder
sugar is just to give color to the gravy
then put the curd in it and fry for 5-7 minutes , until it leaves the oil
then put in the fried potatoes and water
boil for 4-5 minutes and mix the khoya
switch off the heat and sprinkle the garam masala and nutmeg powder
garnish with coriander leaves
aloo gobi
heat vegetable oil in a large saucepan
add the chopped onion and one teaspoon of cumin seeds to the oil
stir together and cook until onions become creamy , golden , and translucent
add chopped coriander stalks , two teaspoons of turmeric , and one teaspoon of salt
add chopped chillis stir tomatoes into onion mixture
add ginger and garlic
mix thoroughly
add potatoes and cauliflower to the sauce plus a few tablespoons of water
ensure that the potatoes and cauliflower are coated with the curry sauce
cover and allow to simmer for twenty minutes
add two teaspoons of garam masala and stir
sprinkle chopped coriander leaves on top of the curry
turn off the heat , cover , and leave for as long as possible before serving
aloo gobi   cauliflower and potatoes
heat the oil in a large 12 to 14 inch skillet
when the oil is smoking , scatter in the fenugreek , fennel , cumin and red peppers
stir once and add the cauliflower and potatoes
stir lightly until coated with spices and oil
turn heat down to medium
add turmeric , ground coriander , salt and pepper
saut for 810 minutes
add cup water and cover immediately
turn heat very low and steam vegetables for 7-10 minutes
sprinkle the garam masala over the vegetables , stir once and serve
aloo gobi   potato and cauliflower curry
boil the potatoes in their skins and allow to cool
peel the potatoes and cut them into 2 inch squares
blanch the cauliflower in boiling water for 2 minutes-do not over boil the cauliflower as it should still be firm after cooking
cut into small florets
heat the oil over medium heat in a wide frypan
add the mustard seeds and as soon as they begin popping , add the cumin and fenugreek seeds and then the red chillies
add the onion and the green chilli , stir and fry until the onions are golden brown-8-10 minutes
add the cauliflower , reduce the heat to low , cover the pan and cook for 6-8 minutes
add the potatoes , dried spices and salt
stir gently until all the ingredients are mixed thoroughly
cover the pan and cook til the potatoes are heated through-6-8 minutes
stir in the coriander leaves and remove from the heat
aloo gobi mattar
heat oil over high heat in a large wok , karahi , or deep nonstick pan
add onions and cumin seeds , and cook until onion are translucent
add minced garlic , minced ginger and chili pepper
saute for 2 minutes , stirring frequently
add all remaining spices including salt
stir well
immediately add potatoes and stir until coated in oil and spices
turn heat down to medium and saute for 3 to 5 minutes , stirring frequently
add stock , then put lid on pan , lower heat to medium-low and simmer for about 15 minutes
add the cauliflower florets , grated ginger and lemon juice
stir well
replace lid , turn heat to low , and let simmer for about 10 minutes
if the ingredients are sticking to the pan , you can add a bit more stock or 1 / 4 cup of water
add frozen peas to pan , and stir ingredients
cover and simmer 10 minutes
turn off heat
add half of the fresh cilantro and mix thoroughly
replace the lid and allow to rest for 10 minutes before adjusting salt to taste
garnish with remaining fresh cilantro
aloo gobi mattar   cauliflower  pea and potato curry
heat oil in a large wok , karahi , or deep nonstick pan over high heat
add onions and cumin seeds , and cook until onions are translucent
then add the minced garlic , chunks of ginger and chili pepper
saut for 2 minutes , stirring frequently
add all remaining spices , including salt
stir well
immediately add potato to pan
stir until coated in oil and spices
turn heat down to medium and saut potato for 3-5 minutes , stirring frequently
add chicken or vegetable stock , then put lid on pan , lower heat to medium-low and simmer for around 15 minutes
add the cauliflower florets , grated ginger and lemon juice
stir well
replace lid , turn heat to low , and let simmer for about 10 minutes
if the ingredients are sticking to the pan , you can add a bit more stock or 1 / 4 cup of water at this point
add frozen peas to pan , and stir ingredients
cover and simmer for 10 more minutes
turn off heat
add half of the fresh cilantro , and mix thoroughly
replace the lid , then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice
garnish with remaining fresh cilantro
aloo ka raita   potatoes in yogurt
add the salt , pepper powder , chaat masala to the yoghurt and mix well, taste and adjust seasoning, add the potatoes , green chili and mint leaves, mix well, transfer to a serving bowl, garnish with roasted cumin powder, refrigerate until required
aloo ka saag
boil the potatoes , cool , peel and cut them into small cubes and set aside
peel and wash the ginger and set aside
remove the stems , wash and roughly chop the green chillies and grind them to a fine paste and set aside
and whip the yoghurt until it is smooth
heat the oil in a pan , and add the asafoetida , cumin seeds , mustard seeds , ginger and the green chilli paste
saut for two minutes
then add the potato pieces , and mix well
add the red chilli powder , turmeric powder , green cardamom powder , salt and cook for some time
add the yoghurt and cook stirring continuously
then add half a cup of water and mix well
cook until it starts boiling
remove the aloo ka saag pan from the heat and serve hot
aloo kay kabab  potato kebabs
put the already boiled & grated potatoes in a big bowl
add all ingredients except eggs & mix well
take a small amount of this mixture in the hand and flatten to a disc shape
dip in beaten eggs & then fry in a pan on medium high heat till they turn golden brown
serve with ketchup , chutney , raita or as a side dish with anything
aloo keema
wash mince well and drain in a fine strainer
when using potatoes , i normally microwave them for 1-2 mins covered in the microwave before adding them to the dish
heat a karhai or wok over med-high
add 2 tbsp oil
add onions and stir around
add the black peppercorns and cloves , and about a 1 / 3 of the ginger
stir this occasionally for 3-4 mins until beginning to colour
add ginger-garlic paste and fry for 30 seconds
add the potatoes and stir over med-high for 1 and a half minutes add tomatoes and turmeric
stir for 1 minute add a 1 / 2 cup of hot water and cover over medium heat for 6 mins , shaking occasionally while covered to make sure the mixture doesn't stick
uncover and stir
add another 1 / 4 cup of water and cook further 5 mins covered
add chilli powder and cumin powder
mix over med-high , stirring often for 2 minutes add 1 / 4 cup of water and stir
let the mixture cook for 1 minute , then add the keema
stir constantly over med-high for 1 minute , breaking up any lumps of mince
add garam masala and 1 tsp salt
stir the mixture slowly and regularly for 2 minutes add about 1 / 3 of remaining ginger and stir through
add the chopped green chilli and stir through
cook the keema covered for 10 mins over medium heat , until the mixture is drying and the potatoes are tender
uncover and add sugar , stirring slowly for 1 minute
remove 1 of the potatoes onto a small plate , mash with a fork and return to the mixture
mix it through
add half the remaining ginger and the whole mint leaves
increase heat to med-high and stir regularly for 3-5 mins until you have a dry keema
place in a serving dish and garnish with remaining ginger , some chopped mint , and wedges of tomato and lemon
aloo keema  potato and mince curry
fry onions in a heavy based pan over medium heat
when onions are soft but not brown , add meat , garlic and ginger and cook over medium heat about 3-5 mins or until all the moisture has dried from the minced meat
ad spices + 3 tbsp water and stirring constantly , cook another 2 minutes
add chopped tomatoes and yogurt and cook for about 10 mins , stirring constantly
add potatoes , mix well
add 1 cup of water , cover andcook 30 mins over low heat or until potatoes are tender
add garam masala , chillies and coriander right before serving
mix well
serve hot with naan , chapati or rice
aloo matar
heat oil over medium heat
add cumin seed and bay leaves
when seeds begin to splutter , add onion , garlic , and ginger paste and saute until oil separates
add half the tomato sauce , tumeric , garam masala , red pepper , and corriander powder
stir fry until the oil separates
add peas , potatoes , and green chilis and the rest of the tomato sauce and heat through
take out the bay leaves
i like to serve this over jasmine rice with pita bread or naan
you can also add plain yogurt to taste if you desire a creamier dish
enjoy !
aloo matar  paneer optional
heat oil in pressure cooker if you have one
if not , any pot / pan will do
add onions and stir constantly until slightly brown
add garlic and ginger to onions and stir constantly until mixture is brown
add tomatoes and green chili to mixture and stir constantly for 3-5 minutes
add salt , turmeric , black pepper , paprika , red chili , and garam masala , stir for 30 seconds
add potatoes and peas and stir for 2 minutes
add cup of water and stir until water mixed in
close pressure cooker and cook for 1 whistle , take off burner , release pressure (or cover pot / pan and cook for 10-15 minutes , stirring occasionally to prevent food from sticking to bottom of pot / pan)
garnish with cilantro
serve hot with basmati rice or roti and cucumber raita
enjoy !
aloo matar ka pulao   indian rice with potatoes and peas
wash rice and soak in 2 cups of water for an hour
drain well
in a heavy pan , heat the butter and add the cumin and the ginger
when the ginger becomes a light brown , add the peas and potatoes , coriander , garam masala , salt and turmeric
stir-fry till well mixed
add the drained rice & 4 cups of water , bring to a boil uncovered , then lower the heat to simmer and cover
the rice should be done in 10 minutes
serve hot
aloo matar ki sabzi   potato n peas curry
heat oil and add the cumin seeds and the bay leaves
when the seeds begin to splutter , add the onion paste and saute till fat separates
add the tomatoes or puree , turmeric , salt , garam masala , red pepper and the coriander powder , and stir-fry till fat separates
add the peas , potatoes and the green chillies and saut ? ver high heat till the vegetables look glossy
add 2 cups of water
bring to a boil and simmer , for 10-15 minutes
serve hot , garnished with the coriander leaves
aloo methi
heat oil and add onion and fry till golden
add cumin seeds and dry red chilies
when cumin seeds are done and chilies turn brown add salt , turmeric , chili powder and chopped tomato
saut foe a moment
add methi and 1 cup water and cook on a medium flame
till done and till water is fully absorbed
now add potatoes and 1 / 2cup water and mix well
cook till potatoes are done
aloo mutter
heat oil in the pan , and add the onions in along with the ginger garlic paste
cook for 1 minute
add in the cloves , cinnamon stick , and bay leaves
saut for 2 minutes add the garam masala , chili powder , turmeric , coriander powder , tomatoes and salt
add in your diced potatoes , and peas
mix and pour in 1 cup of water
bring to a boil and then reduce the heat , cover and simmer for 25 minutes
serve with indian flatbread or rice