In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.
One example is below.
Q: Preheat oven to 325F and grease and flour a 10" tube pan.,Soak the nutmeg in the whiskey for ten minutes.,______,Cream butter and sugar together until fluffy.,Add eggs, one at a time until well incorporated.,Fold in remaining 1 1/4 cups flour, cream of tartar, baking soda, salt, soaked nutmeg and pecan/raisin mixture until well combined.,Spoon into prepared pan.,Bake for 1 hour and 15 minutes or until cake pulls away slightly from the edge of the pan.,Let stand in the pan for 30 minutes, then turn out onto cooling rack for complete cooling.,Store in an airtight container.
A: Stir together pecans, raisins, and 1/4 cup flour; set aside.
Rationale: This is a good example, as we see the missing step is generated correctly from the available directions.
Q: Combine all the marinade ingredients together in a bowl.,Mix well.,Cut the chicken into desired sizes (rough dice), place in a large bowl and pour over the marinade.,Cover and leave to stand for about 30 minutes in a fridge.,For the curry sauce: peel and roughly chop the onions, crush the ginger and garlic together, wash and roughly chop the tomatoes.,Make a masala paste by combining the garam masala, turmeric and chilli powder in a small bowl with a little water to make a thin paste.,Heat the oil in a heavy-based saucepan.,______,Add the ginger/garlic paste and cook for further 1-2 minutes stirring constantly to prevent sticking at the bottom of the pan.,Add the masala mixture, bay leaves and cook for few seconds.,Then add the tomato puree and chopped tomatoes.,Simmer gently for about 30-40 minutes - a little water may be added at this point to give the right consistency.,The sauce is now ready for use.,Keep it warm in a pan.,Heat the oil in a frying pan to smoky hot and shallow fry the chicken in small batches to seal the meat.,Remove with a slotted spoon and add to the curry sauce.,Continue until all meat is fried.,Bring the curry to the boil, then add some shopped coriander and spring onions and chilli.,Simmer gently until the meat is cooked.,Remove any access grease from the sauce; adjust the consistency with corn flour mixed in water.,Serve sprinkle with coriander and spring onions.
A:
Fry the cinnamon and cardamom, add the chopped onion and cook until golden brown colour.