xiaoxl/recipe_data huggingface dataset:
Spicy Spaghetti Sauce


Ingredients:
tomato sauce, milk, diced tomatoes with basil oregano and garlic, red bell pepper, green bell pepper, orange bell pepper, ground beef

Directions:
Cook the ground beef on a medium to low flame.  If you choose to not use this method, then put a few tablespoons of oil in the pan and cook only half of the bag of meatballs.  Or as many as you want.
Once the ground beef has started to change to a light pink, drain the excess oils and add the frozen meatballs.  Cook until the ground beef is cook all the way through and until the meatballs are no longer frozen.
Now add your Pataka's Original Cooking sauce.  Then take the 1/2 cup milk and put it in the jar of the cooking sauce to get the excess sauce that remains and add it to the pan.
Add the diced tomatoes and the bell peppers continue to cook on a medium flame until the sauce starts to simmer and reduce to a low flame.  Continue cooking until the bell peppers are soft --  or if you like a little crunch just cook until they are warm.
Toss with your favorite pasta and enjoy!
*Note: The cooking sauce only comes in a 15 ounce jar, the site was giving me a hard time.  If you like all of the extra ingredients and still want more of a kick  you could always add half a jar more of the Pataks Cooking Sauce.
Hula Dip


Ingredients:
Velveeta cheese, curry powder

Directions:
Cut the Velveeta into cubes.  Place Velveeta, juice, and curry powder in a medium saucepan.  Stir over low heat until Velveeta melts.
Serve warm with dippers - chicken nuggets and assorted veggies are great!
Vanilla Nut Nog (Raw Foods)


Ingredients:
brazil nuts, dates, vanilla extract, water, ground cinnamon, nutmeg

Directions:
Soak Brazil nuts in water to cover 8-12 hours.
In separate bowl, soak dates and vanill beans (or extract] together in water to cover 8-12 hours.
Drain Brazil nuts, rinse, and drain again.
Remove dates and vanilla from water and add enough more water to equal 10 cups.
Pour water into blender, add nuts, and process til smooth.
Add dates, vanilla, and cinnamon to blender and process til smooth, scraping down the sides occasionally with a spatula.
The mixture will be thick.  If you want it thinner, add more water and process again.
Taste and add more dates, vanilla, or cinnamon if desired and blend again til smooth.
Place a nut milk bag in a large bowl, pour in the nog in batches and gently squeeze out the liquid.  Pour into clear cups and dust with nutmeg.
NOTE: if you don't have a high-speed blender, make the nog in small batches.  Here is the ratio for 1-2 servings:.
1/2 c Brazil nuts (soaked 8-12 hours].
4 pitted Medjool dates AND.
1/2 vanilla bean or 1 tsp extract(soaked with dates 8-12 hours].
a pinch of cinnamon.
enough water added to the date soaking water to equal 1 cup.
Easy Red Pepper Hummus
Category: appetizers-and-snacks
By kfordham281

Red Pepper Hummus that has been a favorite of all my friends. Easy to make! Serve with chips, pita chips, veggies, or whatever.

Ingredients:
1 (16 ounce) can garbanzo beans, drained and rinsed
1 tablespoon olive oil
1 medium red bell pepper, cut into 1/2 inch pieces
1 tablespoon tahini
1  fresh lime, juiced
1 ½ tablespoons water
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder

Directions:
In a food processor or blender, mix the garbanzo beans, olive oil, red bell pepper, tahini, lime juice, water, salt, black pepper, and garlic powder. Blend until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 101.2
Fat: 3.4 g
Saturated fat: 0.4 g
Carbohydrates: 15.1 g
Sugars: 0.8 g
Dietary fiber: 3.2 g
Protein: 3.4 g
Sodium: 318.1 mg
Chicken Makhani


Ingredients:
chicken, red chili powder, lemon juice, salt, ginger paste, garlic paste, garam masala powder, red chili powder, lemon juice, butter, salt, garam masala, tomato puree, sugar, honey, ginger paste, garlic paste, red chili powder, garam masala powder, kasuri methi, green chili, butter, salt

Directions:
Skin and clean the chicken.
Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water.
Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200 degrees celsius] for 10-12 minutes or until almost done.
Baste it with butter and cook for another 2 minutes.
Remove and keep aside.
Heat butter in a pan.
Add whole garam masala.
Let it crackle.
Then add ginger-garlic paste and chopped green chillies.
Cook for 2 minutes.
Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
Bring to a boil.
Reduce heat and simmer for 10 minutes.
Add sugar or honey and powdered kasoori methi.
Add cooked tandoori chicken pieces.
Simmer for 5 minutes and then add fresh cream.
Serve hot with naan or parantha.
Blue Lips


Ingredients:
blue curacao, white rum

Directions:
Add ice to a cocktail shaker until it is three-quarters full.
Add all three drink ingredients; cover, and shake vigorously.
Strain into two chilled martini glassess or strain into two ice-filled small cocktail glasses.
Caramelized Chai Dessert French Toast


Ingredients:
eggs, sugar, vanilla, cinnamon, butter, brown sugar, vanilla ice cream

Directions:
Beat eggs, half & half, liqueur, sugar, vanilla and cinnamon in a large shallow dish.
Add bread slices and let stand for about 2 minutes to absorb mixture. Turn and let stand 2 minutes more.
Melt butter in a large skillet.
Sprinkle 1 teaspoons brown sugar on each side of bread.
Cook over medium to  medium-high heat for about 2 to 3 minutes per side or until crisp, taking care not to burn sugar. (If sugar begins to burn, wipe out pan with a paper towel].
Transfer to plates and top with a small scoop of ice cream and a drizzle of liqueur, if you like.
Roasted Fennel and Carrots With Pecorino


Ingredients:
fennel bulbs, fennel leaves, carrots, fresh thyme, extra virgin olive oil

Directions:
Preheat oven to 375°F.
Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper.
Sprinkle with thyme, then cheese. Drizzle with oil.
Bake until vegetables are tender and top is golden brown, about 1 1/4 hours.
Sprinkle with fronds.
Chocolate Chip Lemon Muffins


Ingredients:
all-purpose flour, granulated sugar, baking powder, eggs, milk, butter, lemon zest, fresh lemon juice

Directions:
Preheat oven to 375*. Grease muffin pan or line with paper liners.
In a medium bowl, combine flour, 1 cup of the sugar and baking powder.
In a large bowl, whisk together eggs, milk, butter, lemon zest and lemon juice. Stir in flour mixture, mixing just until combined. Fold in the chocolate chips. Do not overmix.
Scoop batter into prepared muffin cups. Sprinkle remaining sugar evenly over tops.
Bake in preheated oven for 20 to 24 minutes or until puffed, light golden and a skewer inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.
Cheesey Spaghetti Squash Casserole #Ragu


Ingredients:
spaghetti squash, sour cream, eggs, heavy cream, onion, mozzarella cheese, feta cheese

Directions:
Preheat oven to 375 degrees.  Spray a 9 x 13 inch baking pan with cooking spray.
Remove the spaghetti squash from the skin with a fork and place in a bowl. Cut the spaghetti squash strands in half using a scissor so it is small strands.
In another small bowl add the sour cream, eggs, heavy cream, Roasted Garlic Parmesan Sauce , onion, salt and pepper, bread crumbs,  mozzerella cheese, and the feta cheese.  Combine the sour cream mixture with the spaghetti squash. Mix well. Place in the baking pan and top with goat cheese.  Bake for about 25-30 minutes, or until golden.
Weight Watchers Waffle Sundae (2 Points)


Ingredients:
unsweetened berries, low fat cottage cheese

Directions:
"Top waffle with berries and cottage cheese and serve."
Green Beans Thoran (Green Beans With Coconut)


Ingredients:
green beans, shallot, hot green chili pepper, garlic, coconut, unsweetened coconut, ground cumin, ground turmeric, brown mustard seeds, white rice, curry leaves, dried curry leaves, salt, water

Directions:
Wash, string beans if necessary, make several bundles (for convenience] and slice them crosswise into 1/4-inch segments.
Coarsely grind the shallots, green chilies, garlic, coconut, cumin and turmeric in a food processor or blender, and set to one side.
Place the oil in a wok or large skillet, which has a lid, and heat over a medium-high flame.
Add the mustard seeds and rice, and stir and saute for a few seconds until the mustard seeds begin to pop and splutter and the rice swells and turns golden.
Add the curry leaves and red chili, and after a few more seconds, when the chilli swells and darkens, add the green beans.
Continue to stir and fry for 2-3 minutes, then roughly pile them into a mound in the cooking vessel.
Form a hole in the center of the mound and place within it the coarsely ground spices.
Now cover over the spices with some of the beans, season with salt, and add the water to the pan.
Immediately cover with a lid, reduce the heat to low, and cook approximately 10 minutes until the beans are tender.
Mix all the ingredients together well, and serve hot.
Cabbage on the Grill
Category: side-dish
By Debbie

This is a quick way to cook cabbage on the grill. It gets really sweet when cooked this way.

Ingredients:
1 large head cabbage
1 ½ teaspoons garlic powder, or to taste
salt and pepper to taste

Directions:
Preheat grill for medium heat. Cut the cabbage into 8 wedges, and remove the core. Place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. Season to taste with garlic powder, salt, and pepper. Seal cabbage in the foil. Grill for 30 to 40 minutes on the preheated grill, until tender.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 40.7
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 9.4 g
Sugars: 5.1 g
Dietary fiber: 4 g
Protein: 2.1 g
Sodium: 28.2 mg
Crimson Strawberry Sundae Topper


Ingredients:
strawberries, sugar, lime peel, fresh lime juice

Directions:
In a large bowl, stir strawberries with sugar, lime peel and lime juice.
Taste and add more juice or sugar, depending on your desired tartness or sweetness.
Let sit at room temperature up to 1 hour. Spoon over ice cream or cheesecake.
Easy Steam Chicken
Category: world-cuisine
By HANNAKRISTINA

This steamed chicken is very delicious, and is popular in Southeast Asian countries... normally served with chicken rice. We love it so much. It is very easy to make.

Ingredients:
2  skinless, boneless chicken breast halves
1 cup salt
2 tablespoons vegetable oil
1  onion, finely chopped
2 cloves garlic, finely chopped
5 tablespoons light soy sauce
2 tablespoons sesame oil
2 sprigs fresh cilantro

Directions:
Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes. Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes. Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 2 servings

Calories: 408.1
Fat: 29.7 g
Saturated fat: 4.8 g
Carbohydrates: 9.6 g
Sugars: 3.1 g
Dietary fiber: 1.4 g
Protein: 25.8 g
Cholesterol: 60.8 mg
Sodium: 1381.6 mg
Bev's Chocolate Pie
Category: desserts
By Diana Barnes

This recipe was given to me by a dear friend at a church dinner. This pie never is runny.  If you opt to use a frozen prepared pie crust, use the deep dish kind.

Ingredients:
2 cups white sugar
5 tablespoons unsweetened cocoa powder
¼ cup all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
4  egg yolks
¼ cup butter
1 recipe pastry for a 9 inch single crust pie
4  egg whites
¼ cup white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a saucepan, whisk together 2 cups sugar, cocoa and flour. Blend in evaporated milk and vanilla.  Beat egg yolks, and stir into pan.  Add the butter or margarine.   Heat, stirring constantly just until butter is melted.  Pour filling into unbaked pie shell. Bake in preheated oven for 35 to 40 minutes, or until pie is not "wobbly" when shaken. Beat egg whites until soft peaks form.  Gradually add 1/4 cup sugar, beating constantly, until stiff peaks form.  Spread meringue on pie. Return pie to oven, and bake until meringue is golden.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 1 - 9 inch pie

Calories: 503.4
Fat: 19.5 g
Saturated fat: 8.7 g
Carbohydrates: 76.5 g
Sugars: 61.3 g
Dietary fiber: 2.1 g
Protein: 8.9 g
Cholesterol: 131.4 mg
Sodium: 240.4 mg
Hard Boiled Eggs in the Oven
Category: appetizers-and-snacks
By user

This is an easy alternative to boiling when you need to make a lot of eggs at once. Red dots may appear on the shells and a little on the whites, but you can cut away those parts. The eggs still taste great.

Ingredients:
12  eggs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Put 1 egg in each of 12 muffin cups. Bake in preheated oven for 30 minutes. Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 eggs

Calories: 62.5
Fat: 4.4 g
Saturated fat: 1.4 g
Carbohydrates: 0.3 g
Sugars: 0.3 g
Protein: 5.5 g
Cholesterol: 162.8 mg
Sodium: 130.7 mg
Rosemary Buttered Noodles


Ingredients:
salt, cayenne, unsalted butter, fresh rosemary, parmesan cheese, sea salt, ground black pepper

Directions:
Toast bread crumbs for the topping in a skillet over medium-high heat, stirring constantly.
Cook until golden brown and crisp, 8-10 minutes.
Remove from heat.
Season crumbs with salt and cayenne to taste; set aside.
Cook noodles as directed on the package.
Drain, but do not rinse.
Melt butter over medium-high heat in the same pan that was used to cook the noodles.
Add the rosemary and cook just until fragrant, about 1 minute.
Do not allow the butter to brown.
Add drained noodles to the pan and toss to coat with the butter, then transfer to a serving dish.
Top with Parmesan, sea salt and black pepper.
Sprinkle bread crumbs over the top and serve.
Makes about 4 cups.
Banana Split Protein Shake


Ingredients:
banana, vanilla extract

Directions:
"Blend all together until smooth. Enjoy!"
Super Fast Chocolate Oatmeal


Ingredients:
milk, quick oats, cocoa powder, sugar, chocolate chips

Directions:
Pour milk in microwaveable bowl . Microwave full power for 2-2 1/2 minutes., Add cocoa,sugar to bowl,mix then stir in oats., Microwave full power 1 minute, Let stand 1 to 2 min ., Sprinkle some chocolate chips if desired ., Recipe can be doubled or tripled if needed.
Grilled Lobster Tails
Category: uncategorized
By STEPHW

Quick and easy meal. Serve with your favorite grilled veggies, like asparagus.

Ingredients:
4 whole lobster tails
½ cup salted butter, melted
1 tablespoon seafood seasoning (such as Old Bay®)
1 tablespoon lemon juice
2 teaspoons minced fresh garlic
1 teaspoon ground black pepper

Directions:
Preheat an outdoor grill for medium heat and lightly oil the grate. Cut down the tops of each lobster tail to prevent them from curling up as they cook. Mix butter, seafood seasoning, lemon juice, garlic, and pepper together in a bowl. Place lobster tails, shell-sides down, on the preheated grill for 5 minutes. Turn over and brush with butter mixture. Continue to cook until shells are bright red and meat is opaque, 5 to 7 minutes more.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 lobster tails

Calories: 384.2
Fat: 27.6 g
Saturated fat: 17 g
Carbohydrates: 3.5 g
Sugars: 0.2 g
Dietary fiber: 0.6 g
Protein: 30 g
Cholesterol: 174.3 mg
Sodium: 1155.9 mg
Veggie Patties


Ingredients:
gram flour, ground cumin, salt, fresh ginger, carrot, onion, cilantro, parsley, corn kernel, water

Directions:
Mix the seasonings with the chick pea flour.
Slowly mix in the water, working well to remove all lumps.
Stir in the vegetables.
It is best to let the batter sit for 1 hour or more, although they can be cooked at once.
Heat a tablespoon of oil in a heavy skillet over medium heat, and spoon in the batter to form patties.
Fry until browned on each side, about 5 minutes per side.
Do two or three at a time.
Add 1 tbsp more oil for the second batch.
These are nice served with tamarind sauce or even a steak sauce like H.P.
Spiced up Red Lentils(Masoor Dal)


Ingredients:
ground coriander, ground cumin, ground cinnamon, ground turmeric, red pepper flakes, onion, garlic cloves, fresh ginger, water, vegetable broth, red lentils, plum tomatoes, fresh cilantro leaves, unsalted butter

Directions:
Mix the spices in a small bowl and set aside.
Heat the oil in a large saucepan over medium high heat until it shimmers. Add the spices and saute until fragrant, about 10 seconds. Stir in onion and cook till softened, 5-7 minutes. Stir in garlic and ginger and cook till fragrant, about 30 seconds.
Now stir in the water and lentils. Bring to a boil. Reduce to a simmer and cook, uncovered, until the lentils are tender and resemble a coarse puree, 20-25 minutes. (At this point, you may refrigerate the lentils in an airtight container up to 2 days. Reheat over medium low heat before continuing].
Stir in tomatoes, cilantro, and butter. Season with salt and pepper to taste before serving. Enjoy!
Variation:
Substitute 1 cup coconut milk for 1 cup of the water and omit butter. Using coconut milk makes for a lush, creamy texture and rich flavor. Don't use light coconut milk. You can freeze any leftover coconut milk.
Ange's Perfect Pancakes


Ingredients:
flour, self-rising flour, caster sugar, skim milk, vanilla essence, eggs

Directions:
Sift both flours in a bowl, add sugar.
In a seperate bowl, whisk eggs, milk and vanilla essence.
Mix wet into dry ingredients til well combined.
Heat non stick pan and spray a little oil on base. Pour some mixture in pan, when small bubbles appear flip over.
Spread with butter and either maple syrup or cinnamon sugar.
Savory Runzas
Category: main-dish
By Khadija Danielle Provencher

Similar and so much like the original runzas. The prep time is long, but well worth the wait. You may add a slice of your favorite cheese if you want to.

Ingredients:
4 ½ cups all-purpose flour, divided
½ cup white sugar
2 packages active dry yeast
1 teaspoon salt
¾ cup milk
½ cup water
½ cup shortening
2 large eggs, at room temperature
½ pound ground beef
1  onion, chopped
2 tablespoons salted butter
2 cups chopped cabbage
½ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Place 1 3/4 cups flour into a bowl. Stir in sugar, yeast, and salt. Combine milk, water, and shortening in a microwave-safe bowl. Heat on high until warm (120 to 130 degrees F/50 to 55 degrees C), 2 to 3 minutes. Pour heated milk into the flour mixture. Add eggs and beat at low speed for 30 seconds. Switch to high speed and beat for 3 minutes. Stir in the remaining flour. Knead until smooth, about 3 minutes. Cover the bowl with waxed paper and a towel; let rest for 20 minutes. Cook ground beef and onion in a nonstick skillet over medium-high heat until beef is browned, 5 to 7 minutes. At the same time, melt butter in a separate skillet over medium heat. Add cabbage and cook until wilted, about 5 minutes. Add cabbage to beef mixture with salt and pepper. Remove from the heat. Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet. Roll dough on a lightly floured surface until very thin. Cut into 6 squares or rectangles, whichever you prefer. Place 3 tablespoons beef filling in the center of each shape. Bring corners together, pinch edges to seal, and place right-side up onto the prepared baking sheet. Let rise until an indentation remains when lightly pressed with a finger, 40 to 60 minutes. Bake in the preheated oven until dough is done and golden brown, about 20 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 6 runzas

Calories: 731.1
Fat: 30.1 g
Saturated fat: 10.1 g
Carbohydrates: 94.1 g
Sugars: 20.2 g
Dietary fiber: 4.1 g
Protein: 20.5 g
Cholesterol: 97.8 mg
Sodium: 676 mg
English Flapjack


Ingredients:
butter, rolled oats, brown sugar, salt

Directions:
Melt butter in saucepan over very gentle heat.Mix in the sugar, oats and salt.Stir well and turn mixture into greased swiss roll tin and press lightly together.
Smooth top surface with the back of a metal spoon and bake at 190C for 30-35 mins in centre of oven.
When golden brown remove from oven and allow to cool for a few minutes before cutting into square slices.
Cool completely before serving.
Whole Grain Pan Rolls


Ingredients:
water, honey, butter, margarine, whole wheat flour, oats, dry yeast, salt, egg, all-purpose flour

Directions:
Combine water, honey, and butter in a small saucepan; heat until butter melts.
Cool to 120°F (really warm but not too hot].
Combine wheat flour, oats, yeast, and salt in a large mixing bowl; stir well.
Gradually add hot liquid mixture, beating at low speed of an electric mixer 1 minute.
Add egg,and beat an additional 2 minutes at medium speed.
Gradually add flour to make a soft dough.
Turn dough out onto a heavily floured surface, and knead until smooth and elastic (about 8 minutes].
Shape dough into 24 balls; place in a lightly greased 13x9x2-inch pan.
Cover and let rise in a warm place (85°F], free from drafts, 1 hour or until doubled in bulk.
Bake at 375°F for 20 minutes or until lightly browned.
Amazing Sweet Potato Pie


Ingredients:
sweet potatoes, eggs, soymilk, sugar, salt, cinnamon, nutmeg, rum, butter, margarine

Directions:
Preheat the oven to 425.
Combine all the ingredients in a large bowl and mix until well blended and there are no lumps.
Pour into piecrust and sprinkle with additional cinnamon, if desired.
Bake for 10 minutes and then reduce the oven temperature to 300.
Bake for another 50 minutes or until the filling is firm.
Chinese Five-Spice Salmon


Ingredients:
salmon fillets, olive oil, Chinese five spice powder, brown sugar, lime zest, lime, juice of, garlic powder, crushed red pepper flakes, shiitake mushrooms, bok choy

Directions:
Preheat oven to 375 degrees.  Coat fillets with olive oil and place skin-side down in large baking dish.  Sprinkle fillets with five-spice powder, sugar, lime peel, lime juice, garlic powder, red pepper flakes, and salt and pepper.
Bake, uncovered, 15 minutes or until fish flakes easily with a fork.
Meanwhile, heat sesame oil in large nonstick skillet.  Add mushrooms and ginger; cook and stir until mushrooms are soft.  Stir in bok choy and cook until heated through.  Serve salmon over mushroom-bok choy mixture.
Vegetarian Biryani


Ingredients:
olive oil, yogurt, raisins, cashew nuts, red chilies, couscous, coriander powder, cumin seed, garam masala, onions, garlic paste, ginger paste, whole cloves, black peppercorns, cardamom, black cardamom pods, cinnamon sticks, mangoes, potatoes, rice, tomatoes, lemon juice, salt, milk

Directions:
Fry onions in 2 tbs oil until brown.
Mix 1/2 the fried onions, cous-cous, raisins, Cashew nuts, red chillies,tomatoes and grind into a paste in grinder.
Heat 2 Tbs oil and fry cumin seed for 1 minute.
Now add rest of whole dry spices, salt and garlic & ginger paste. Cook for further 1 minute. Add yogurt and cook for 5 minutes. Add the paste from grinder, cumin powder and garam masala and cook for 5 to 10 minutes. Fold in the mango and potato pieces.
Boil 2 cups rice in salted water (do not over cook, under cooked will be fine].
Now layer some rice in oven tray. Sprinkle all over some of the saffron milk and lemon juice.
Add a layer of cooked sauce. Add layer of rice. Again sprinkle saffron milk and lemon juice. You may add as many layers as you like. On the final rice layer add the other 1/2 of fried browned onions all over. Cover with lid or foil and cook for 30 min on gas mark 5.