xiaoxl/recipe_data huggingface dataset:
Feta-Stuffed Artichoke Bottoms


Ingredients:
pitted black olives, feta cheese, olive oil, artichoke bottoms

Directions:
Preheat your broiler., Line a cookie sheet with aluminum foil., Combine the peppers, olives, cheese and olive oil in a bowl. Mix well., Place the artichoke bottoms on the prepared cookie sheet., Mound 1 1/2 teaspoons of stuffing on top of each artichoke., Broil for about 7 minutes, or until the tops are golden., Enjoy!
Crunchy Oat Biscuits


Ingredients:
stone ground whole wheat flour, bicarbonate of soda, caster sugar, rolled oats, butter, milk, golden syrup

Directions:
Pre-heat oven to Cool  (300°F, 150°C, gas mark 2].
Cover 2 baking trays with silicon or parchment paper.
Stir together the flour, bicarbonate of soda, oats and sugar.
Over gentle heat, melt together the butter, syrup and milk.
Pour the fluid into the flour mixture and mix well.
Take rounded teaspoons of the resultant mix and roll in the hands to form a small ball.
Place the balls of mixture 4 inches apart on the baking trays and slightly flatten the balls.
Bake for 25 to 30 minutes.
Cool on the trays for 2 to 3 minutes to allow the biscuits to become firm.
Lift the biscuits off the lining paper with a fish-slice and place on wire trays to finish cooling.
Once cool, place in an air-tight tin to keep the biscuits crunchy.
Candied Carrots
Category: side-dish
By Denyse

My family's favorite vegetable. They are great for the holidays, too!

Ingredients:
1 pound carrots, cut into 2 inch pieces
2 tablespoons butter, diced
¼ cup packed brown sugar
1 pinch salt
1 pinch ground black pepper

Directions:
Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes.  Do not cook the carrots to a mushy stage! Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter,  brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 150.3
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 24.5 g
Sugars: 18.7 g
Dietary fiber: 3.2 g
Protein: 1.2 g
Cholesterol: 15.3 mg
Sodium: 123.2 mg
Krentenbrood van Bakker Veerman (Currant and Raisin Bread)
Category: bread
By Dien

This is my father's recipe for authentic Dutch currant bread (krentenbrood). He was a professional baker and made these loaves a lot! This recipe makes 2 regular-sized loaves, or one long loaf.

Ingredients:
3 ½ cups dried currants
3 cups raisins
½ cup candied peel
7 ¼ cups bread flour
1 teaspoon ground cinnamon
4 (.25 ounce) packages active dry yeast
2 teaspoons white sugar
1 cup lukewarm water (113 degrees F (45 degrees C)), divided
1 cup milk, at room temperature
2  eggs
1 teaspoon salt
2 teaspoons butter

Directions:
Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel. Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well; pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes. Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together. Turn dough out onto a lightly floured surface. Add currant mixture; knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour. Grease two 9x5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.

Prep time: 25 mins
Cook time: 45 mins
Total time: 4 hrs 15 mins
Yields: 2 loaves

Calories: 458
Fat: 2.8 g
Saturated fat: 0.9 g
Carbohydrates: 101 g
Sugars: 41 g
Dietary fiber: 5.4 g
Protein: 11.7 g
Cholesterol: 25.8 mg
Sodium: 172.4 mg
West Indies Savory Stuffed Summer Squash


Ingredients:
zucchini, salt, tomatoes, tomato paste, water, garlic cloves, dried mint, lean ground beef, turkey, cooked white rice, tomatoes, parsley, raisins, ground cinnamon, ground allspice

Directions:
To prepare the squash: Wash the squash well.
Sprinkle them with salt and let drain for 1/2 hour; this will soften them. Rinse the salt off and dry.  Using a narrow apple corer, make a hole at the stem end of each squash and scoop out the pulp, being careful not to break the skin. The other end must remain closed.
To make the filling: Put all ingredients together in a mixing bowl. Stir until well blended.
To stuff squash: Fill each squash half-full of the filling. Lay a few thin slices of tomato in the bottom of a large, deep baking dish. Place the stuffed squash side-by-side in layers on top of the tomatoes.
In a small saucepan, mix the tomato paste with 1 cup water and juice from one lemon. Bring to a boil and simmer for 5 minutes. Pour the tomato sauce over the squash. Cover the saucepan and simmer gently for 1 hour or until squash are soft and filling is cooked. Add more water if necessary.
Crush the garlic cloves with a little salt. Mix with the mint and juice from half a fresh lemon. Sprinkle this mixture over the squash and continue cooking a few minutes longer.
Vegan Lentil Pate (Aka Faux Gras)


Ingredients:
green lentil, sweet onion, garlic cloves, bay leaf, water, cashews, olive oil, dried tarragon

Directions:
Heat 1 tbsp of olive oil in a sauce pan over medium heat.  Add the onions and garlic and sauté until soft.  Add the lentils, bay leaf, and water, stir, and bring to a boil.  Cook for 10-20 minutes, until the lentils are tender, then drain.
Grind the cashews in the food processor until they resemble a coarse meal.
Pour the lentils and onions into the food processor.  Remove the bay leaf.  Cover and begin to puree, slowly adding the vinegar, remaining olive oil, tarragon, salt and pepper.  If the mixture seems too dry or thick, add a little more olive oil, and taste to adjust seasonings.
Scrape the contents of the mixer into a Tupperware container and chill for at least 2 hours.
Eggplant and Pesto Rosso Rolled Omelette


Ingredients:
eggplant, red pesto sauce, eggs, sea salt

Directions:
Preheat the oven to 395 degrees Farhrenheit / 200 degrees Celsius.
Wash and slice the eggplant, lengthwise. Each slice should be about  1 cm / 1/3 inch thick. Lightly brush each side with the seasoned olive oil. Bake for half an hour, turning over the slices after 15 minutes.
Beat the eggs into an omelette, season to taste, keeping in mind that the pesto will add saltiness to the dish. Cook the omelette in a large, lightly greased frying pan (oil or margarine may be used], covering it after a few minutes so that the top will be cooked also without having to flip the omelette, an action not recommended for clumsy people like me! Remove from heat.
Arrange the baked eggplant slices on the omelette so as to cover as much surface as possible. Spread the pesto on the slice, gently roll the omelette and carefully transfer to a serving dish. Serve immediately.
Superb Stir Fried Brussels Sprouts


Ingredients:
extra virgin olive oil, garlic, Brussels sprout, sun-dried tomatoes packed in oil, lemon, zest of, lemon juice

Directions:
Heat your wok over high heat until very hot, add the olive oil and swirl around once.
Now add the garlic and stir fry for a few seconds to scent the oil.
Immediately tip in the sprouts (before the garlic has a chance to burn] and stir fry constantly for about 4 minutes until the sprouts are cooked-you are aiming for tenderness with a residual crunch.
Stir in the sun dried tomato strips, the lemon zest and lemon juice to taste; then stir fry for a final 30 seconds or so.
Taste and season with salt and pepper if necessary.
Austrian Kaesespaetzle (Cheese Spaetzle)


Ingredients:
flour, eggs, milk, gruyere cheese, edam cheese, onion, olive oil, salt, fresh ground pepper, fresh parsley

Directions:
Preheat the oven to 250 degrees F. and place a smaller casserole dish (approximately 11 X 7] in the oven to warm before adding the spaetzle.  Place a large pot on the stove and add 2 quarts salted water.  Bring to a boil.  Meanwhile, in a mixing bowl, add the flour eggs, milk and 2 pinches salt and stir vigorously until thoroughly incorporated.  The dough should be runny but stable.  Set aside and let dough rest.
Grate cheeses and mix them together.  Set aside.
Pour the olive oil in a large pan and heat.  Add the sliced onion, 2 pinches salt and the freshly ground pepper.  Cook until the onions are nicely browned and soft.  Set aside.
Place the spaetzle maker or colander over the boiling pot of salted water.  Pour in about 1/3 of the dough and move the speatzle maker back and forth, or push the dough through the colander with a spreader.  Stir the spaetzle regularly to prevent sticking.  Simmer gently until the spaetzle floats on the top of the water.  It's done at this point.  Remove with a medium size handled sieve, let the water drain out and place into the pre-heated casserole dish.  Sprinkle 1/3 of the cheese and the onions on top of the spaetzle and repeat this step two more times until there are three layers of spaetzle, onions and cheese in the casserole dish.  Sprinkle the parsley on top and let rest for 15 minutes until the cheese has melted.
Serve with a green salad and a cold beer.
Easy and Quick Clam Dip
Category: appetizers-and-snacks
By Fitz

My family has been making this dip for generations. Easy and quick to make, but always a crowd favorite. Usually I have to double the recipe for a party.

Ingredients:
8 ounces cream cheese, softened
1 (6.5 ounce) can chopped clams, drained with liquid reserved
celery salt, or to taste
1 dash paprika, or to taste

Directions:
Stir cream cheese and clams together in a bowl. Add reserved liquid in small amounts and stir until cheese is thinned to your desired texture; season with celery salt. Dust the top of the dip with paprika just before serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 5 servings

Calories: 213.1
Fat: 16.5 g
Saturated fat: 10 g
Carbohydrates: 3.1 g
Sugars: 0.1 g
Protein: 12.9 g
Cholesterol: 74.6 mg
Sodium: 241.6 mg
Chili Sauce II


Ingredients:
tomatoes, dry mustard, celery, cinnamon sticks, onion, brown sugar, green peppers, salt, clove, cider vinegar

Directions:
Scald, then peel tomatoes; cook 15 minutes.
Drain off half juice.
Chop remaining vegetables; add tomatoes; simmer about 90 minutes.
Tie spices in cloth bag.
Add bag of spices and remaining ingredients to tomato mixture.
Continue cooking 90 minutes.
Remove bag of spices; seal mixture in hot, sterilized jars.
Springtime Salad


Ingredients:
garlic clove, salt, lemon, olive oil, fresh ground black pepper, romaine lettuce, green apples, chickpeas, green onions, blue cheese

Directions:
Dressing: Peel the garlic clove and thinly slice it.
Place the garlic in a small bowl and pour the salt on the garlic.
Using a fork or a spoon, crush/grind the garlic against the side of the bowl -- there will be some small pieces of garlic left.
Wash the lemon, and using a vegetable peeler or zester, remove the thin yellow outer peel of the lemon.
Slice the lemon peel into very narrow strips about 1/2 inch long and 1/8 inch wide.
Add the lemon peel to the bowl with the garlic.
Juice the lemon and add the lemon juice and olive oil to the bowl.
Add salt and pepper to taste and set aside.
Salad: Tear the lettuce into bite-size pieces.
Slice the apples into thin wedges.
Thinly slice the green onions.
Gently toss all salad ingredients with the salad dressing and serve.
Steelhead Trout Sheet Pan Dinner
Category: everyday-cooking
By thedailygourmet

This sheet pan dinner is a breeze to make and is so flavorful! Use your own preferred mixture of vegetables.

Ingredients:
nonstick cooking spray
1 tablespoon olive oil
½ teaspoon Greek seasoning (such as Cavender's®)
1 medium zucchini, cut in half and sliced
1 medium yellow squash, sliced
4 ounces portobello mushrooms, quartered
2 ounces fresh green beans, trimmed and halved
1 clove garlic, minced
¼ cup pecans
¼ cup panko bread crumbs
½ teaspoon Greek seasoning (such as Cavender's®)
1 pound steelhead trout fillets
1 tablespoon melted butter
1 (8.8 ounce) package long grain and wild rice (such as Uncle Ben's(R))
1 tablespoon water

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with nonstick spray. Combine olive oil and Greek seasoning in a bowl. Add zucchini, squash, mushrooms, green beans, and garlic, and toss to coat. Spread into a single layer on the prepared baking sheet. Bake in the preheated oven for 10 minutes. Meanwhile, prepare the crust for the fish. Place pecans in a high-frequency blender (such as Vitamix®) and blend on high for 20 seconds. Transfer to a small bowl and mix in panko and Greek seasoning; set aside. Remove vegetables from the oven and push them to one side of the sheet. Open the rice packet and carefully spread rice out on the empty side of the pan. Drizzle rice with water. Place trout fillets on top of the vegetables and rice. Brush fillets with melted butter and press panko mixture lightly into the fillets. Bake in the preheated oven until fish easily flakes with a fork, about 20 minutes. Serve immediately.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 391.8
Fat: 19.5 g
Saturated fat: 4.1 g
Carbohydrates: 27.9 g
Sugars: 1.8 g
Dietary fiber: 3.5 g
Protein: 28.4 g
Cholesterol: 73.1 mg
Sodium: 242.5 mg
Jerk Chicken Wings With Creamy Dipping Sauce


Ingredients:
dried thyme leaves, brown sugar, garlic, allspice, salt, cider vinegar, green onion, sour cream, mayonnaise

Directions:
In large nonmetal bowl, combine thyme, brown sugar, garlic, allspice, salt, vinegar and hot pepper sauce; mix well.
Add chicken wings; toss to coat evenly.
Cover; refrigerate 1 hour to marinate.
Heat oven to 425 degrees.
Line 2 15 x 10 x 1 in baking pans with foil; spray with nonstick cooking spray.
Place chicken wings in sprayed pans.
Discard any remaining marinade.
Bake at 425 for 45 minutes or until chicken is no longer pink.
Meanwhile, in small bowl, combine all dipping sauce ingredients; blend well.
Serve sauce with chicken wings.
Chocolate Chip Cheesecake Squares


Ingredients:
cream cheese, eggs, sugar, vanilla

Directions:
Preheat oven to 350 degrees.
Cut one package of cookie dough into approximately 1/2 inch slices.
(Note: This is easier if you freeze the dough just slightly and slice with a sharp knife ran under hot water.] Line the slices in the bottom of a 13x9 inch pan.
Gently press cookie slices together to fill any holes.
In a medium bowl, combine the softened cream cheese, eggs, sugar and vanilla, either by hand or using a mixer, until well blended.
Pour mixture over cookie dough.
Slice the second package of cookie dough into 1/2 inch slices.
Place the slices evenly over the cream cheese mixture.
You will be able to see the cream cheese mixture, the slices will not cover it completely.
Bake in the oven for 30-45 minutes.
Remove from oven, cool completely and refrigerate until ready to use.
Cut into 24 squares and serve!
Grilled Stuffed Portabellas


Ingredients:
portabella mushroom caps, cream cheese, crisp bacon

Directions:
Clean and wash the Portabellos caps., In a small bowl mix The bread crumbs and cream cheese., Crumble the bacon into the cream cheese mixture., Spread generously over the portabello caps., Place two caps together and grill for about 5 minutes on each side., Serve over a bed of lettuce.
Sweet and Spicy Salmon with Grapefruit Salsa
Category: trusted-brands-recipes-and-tips
By Mazola

Moist salmon with a sweet but savory rub that is perfectly complemented by the fresh, tart grapefruit salsa.

Ingredients:
1 ½ teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon oregano
¼ teaspoon thyme
¼ teaspoon finely ground black pepper
⅛ teaspoon cayenne pepper
1 ½ teaspoons brown sugar
1 pound salmon fillet
2 teaspoons Mazola® Corn Oil
2 cups grapefruit sections
⅓ cup chopped green onion
¼ cup chopped red bell pepper
¼ cup chopped fresh cilantro
1  jalapeno pepper, diced

Directions:
Preheat oven to 375 degrees F. Combine paprika, onion and garlic powder, salt, oregano, thyme, black pepper, cayenne pepper and brown sugar in a small bowl. Cut salmon into 4 portions and brush with oil.  Distribute the rub over the salmon generously coating all surfaces. Place salmon on a shallow baking pan with sides. Bake for 15 to 20 minutes, until fish flakes easily. Coarsely chop grapefruit into bite size pieces.  Combine all salsa ingredients and serve with salmon.  Grapefruit salsa can be made ahead and refrigerated until ready to serve.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 248.4
Fat: 9.3 g
Saturated fat: 1.8 g
Carbohydrates: 16 g
Sugars: 13.5 g
Dietary fiber: 1.6 g
Protein: 25.6 g
Cholesterol: 50.4 mg
Sodium: 199.2 mg
Mushroom & Ricotta Phyllo Cups


Ingredients:
ricotta cheese, mushroom, fresh parsley, salt, fresh ground pepper, miniature phyllo cups, gouda cheese

Directions:
Preheat oven to 350°F.
Clean mushroom (remove stem and gills] and chop in roughly 1/8 inch pieces (does not need to be exact].
Combine ricotta, chopped mushroom, parsley, salt, Italian seasoning and pepper.
Fill mini shells with filling (they will be very full]. Top each one with a little Gouda.
Cover a baking sheet with foil and spray with cooking spray. Place filled shells on baking sheet and bake for 10-15 minutes or until cheese is melted and filling is hot.
Let cool for 5 minutes before digging in!
Simple Chicken Brine
Category: side-dish
By Jay

This simple chicken brine will help make the meat more tender and juicy.

Ingredients:
1 gallon warm water
¾ cup kosher salt
⅔ cup sugar
¾ cup soy sauce
¼ cup olive oil

Directions:
Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature. To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 1 gallon

Calories: 182.5
Fat: 9 g
Saturated fat: 1.2 g
Carbohydrates: 24.7 g
Sugars: 22.7 g
Dietary fiber: 0.3 g
Protein: 2 g
Cholesterol: 0 mg
Sodium: 13209.3 mg
Mom's 'Best Ever' Meatloaf
Category: main-dish
By Natasha

Mom's recipe.

Ingredients:
2 pounds ground beef
¾ cup bread crumbs
2 (10.75 ounce) cans  golden mushroom soup, divided
1  egg, beaten
1 tablespoon dried minced onion
1 teaspoon salt
⅓ cup water

Directions:
Preheat oven to 375 degrees F (190 degrees C). Mix ground beef, bread crumbs, 1/2 can golden mushroom soup, egg, dried minced onion, and salt together in a bowl until smooth; shape into an 8x4-inch loaf and move to a baking dish. Bake in the preheated oven until no longer pink in the center, about 75 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Stir remaining soup with hot water in a saucepan; bring to a simmer. Ladle soup mixture over meatloaf.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 25 mins
Yields: 1 loaf

Calories: 406
Fat: 22.6 g
Saturated fat: 8.4 g
Carbohydrates: 18.4 g
Sugars: 1.9 g
Dietary fiber: 1.5 g
Protein: 30 g
Cholesterol: 129.6 mg
Sodium: 1306.1 mg
Spicy Chicken Chipotle Soup


Ingredients:
boneless skinless chicken breasts, boneless skinless chicken thighs, green pepper, garlic cloves, olive oil, tomatoes, fresh cilantro, fresh lime juice, avocado, monterey jack cheese, green onion, tortilla chips

Directions:
Season the chicken with fajita seasoning.
In a medium stockpot, heat 2 tablespoons oil over medium-high heat, then sauté chicken in batches until brown.
Remove and set aside.
In the same pan, heat remaining oil and sauté onions, green pepper and garlic for about 3 minutes.
Stir in chipotle flakes and continue cooking for 6-8 minutes on medium-high heat or until onions are lightly browned and limp.
Return chicken to pot and add chicken stock, followed by tomatoes.
Bring to boil and simmer for 10-15 minutes.
Add the cilantro and simmer for 8-10 minutes.
Ladle soup into individual serving bowls, squeeze lime over top and garnish with avocado, grated Jack cheese, chopped green onions or crushed tortilla chips.
Anything Goes Cookie Dough Chocolate Peppermint Spiral Cookie


Ingredients:
all-purpose flour, baking soda, salt, margarine, light brown sugar, granulated sugar, eggs, vanilla extract, all-purpose flour

Directions:
Combine 2 1/2 cups (610 mL] flour, baking soda, and salt in medium bowl; set aside.
Mix in eggs and vanilla extract until blended.
Gradually add in flour mixture; mix just until blended. Stir in additional 1/4 cup (60 mL] flour and peppermint extract.
Divide dough in half (about 1 2/3 cups]. Stir cocoa powder into half and candies into the other half. Roll out cream dough between 2 sheets of parchment or wax paper into 10 x 16 inch rectangle. Repeat with cocoa dough.
Using parchment paper, place cream dough on top of cocoa dough, trimming excess so dough is even. Gently roll dough lengthwise into log, using the parchment paper to assist (dough will be soft]. Make sure to not leave in any paper.
Carefully roll log into peppermint candies, using parchment paper to assist. Wrap log in parchment paper then plastic wrap. Place on cookie sheet and freeze 24 hours.
Preheat oven to 375°F (190°C]. Unwrap log and slice into 1/4 inch rounds, rotating the log 1/4 turn after each slice to maintain shape. Put dough back into freezer between batches. Place on ungreased cookie sheet — cookies might need to be reshaped into circles at this point.
Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
Cabbage Pork and Pasta


Ingredients:
cabbage, sweet onions, olive oil, sea salt, fresh ground pepper, fresh peas, butter, whole wheat pasta, garlic powder, chicken broth

Directions:
In large skillet place 2 tablespoons of olive oil and fry pork-chops. After browning both sides cut off bone into quarter or half inch peices. Add onions cook for 3-4 minutes until brown, add some salt, pepper, and garlic powder to chops. Then add chicken broth and cabbage, butter and two tablespoons of olive oil. Cook 15 minutes or till soft. Then add peas and cook for 4 more minutes.
In large pot bring 6 quarts of water to boil, add pasta of your choice to boiling water, cook to directions on box. Drain well and combine with cabbage, pork and onions, heat through in large pot and serve. Add more salt, pepper, and olive oil if desired.
Curried Eggs


Ingredients:
onion, flour, curry powder, salt, apple, Worcestershire sauce, hard-boiled eggs, cooked rice, chutney, pimiento strips

Directions:
Heat oil in 12-inch skillet over medium heat. Add onion and saute until soft but not browned.
Add flour, curry powder, and a little salt; stir over low heat until mixture forms smooth paste.
Add stock gradually; stir until boiling.
Add apple and Worcestershire sauce; cover.
Simmer gently 15 to 20 minutes.
Add eggs; heat through.
Place rice on large platter; arrange eggs and sauce on top.
Crisscross pimiento strips over egg.
Serve with chutney.