xiaoxl/recipe_data huggingface dataset:
Tuscan Flank Steak
Category: world-cuisine
By Chef John

I've only been to Tuscany once, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon, and rosemary. While I'm sure my version is far from traditional, it's really tasty and the very user-friendly flank steak is the perfect cut.

Ingredients:
½ cup chopped fresh rosemary
6 cloves garlic
⅓ cup olive oil
¼ cup lemon juice
1 teaspoon coarsely ground black pepper
½ teaspoon red pepper flakes
½ teaspoon salt
1 (1 1/2-pound) flank steak, trimmed of excess fat
⅓ cup extra virgin olive oil
3 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon minced fresh rosemary
⅛ teaspoon red pepper flakes
1 pinch salt
1 sprig fresh rosemary

Directions:
Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside. Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours. Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper. Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare. Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.

Prep time: 20 mins
Cook time: 14 mins
Total time: 4 hrs 40 mins
Yields: 4 servings

Calories: 496.6
Fat: 43.8 g
Saturated fat: 8 g
Carbohydrates: 5.3 g
Sugars: 0.8 g
Dietary fiber: 1.1 g
Protein: 20.8 g
Cholesterol: 37.4 mg
Sodium: 371.1 mg
Leftover Summer Freezer Jam


Ingredients:
berries, lemon juice, sugar, light corn syrup

Directions:
Combination of strawberries, raspberries, blueberries and blackberries to make 3 1/4 cups crushed berries.
Measure exact amount of prepared fruit along with lemon juice into large saucepan.
Measure exact amount of sugar into separate bowl.
Gradually stir in 1 box of pectin into fruit. Mix thoroughly.
Set aside 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.
Pour 1 cup corn syrup into fruit mixture.
Mix well. This prevents sugar crystallization during freezer storage.
Stir in sugar gradually.
Stir constantly until sugar is completely dissolved and no longer grainy. **Candace tip - Place large saucepan over low heat. The jam isn't meant to be cooked - the heat just helps with the sugar dissolving.**.
Pour into prepared freezer containers leaving 1/2 inch headspace at top for expansion during freezing.
Put in freezer or refrigerator.
Creamy Broccoli Mushroom Soup


Ingredients:
olive oil, garlic cloves, salt, black pepper, fresh thyme leave, cayenne pepper, mushrooms, broccoli florets, evaporated milk, heavy cream, Hungarian paprika, flour

Directions:
In a stock pot, heat the oil and add the onion, cooking until translucent, then add the thyme and garlic.
Season with salt, freshly ground black pepper, cayenne pepper and thyme leaves, and immediately add the stock; stir.
Bring stock to a boil, and add broccoli and mushrooms. Cover, lower heat to simmer and cook, stirring occasionally, for about 10-15 or until broccoli becomes tender (depends on the size of the broccoli pieces].
Whisk flour and paprika into a small bowl along with the evaporated milk. Stir into soup, and raise heat, stirring constantly. When soup comes to a boil, if your soup is thick as you like it finish by adding the cream and removing from heat. If it's a little thin for you, whisk some more flour in the heavy cream and add that, stirring until it boils and thickens.
Tangerine Sweet Potatoes


Ingredients:
sweet potatoes, lemon slices, brown sugar, tangerine peel, tangerine juice, margarine

Directions:
Preheat oven to 400º.
Arrange sweet potatoes and lemon slices in a 13 × 9-inch baking dish coated with cooking spray.
Combine remaining ingredients.
Drizzle sugar mixture over potatoes; cover with foil.
Bake at 400º for 35 minutes.
Uncover, stir well.
bake an additional 30 minutes.
Thyme-Roasted Walnuts


Ingredients:
walnuts, olive oil, thyme, kosher salt

Directions:
Preheat oven to 350°. Toss walnuts, oil, thyme, and salt on a rimmed baking sheet until salt and thyme are evenly distributed. Bake until walnuts are golden brown and fragrant, 10–15 minutes.
Do Ahead: Walnuts can be made 8 hours ahead. Store in an airtight container at room temperature.
Savory Pan-Seared Tuna Steaks
Category: seafood
By meg_in_quebec

These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish.

Ingredients:
¼ cup soy sauce
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons Asian (toasted) sesame oil
2 teaspoons molasses
1 teaspoon cayenne pepper, or more to taste
6  thin slices fresh ginger, minced
2 cloves garlic, minced
2  1-inch-thick tuna steaks, thawed

Directions:
Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl. Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes. Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Prep time: 10 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 2 servings

Calories: 592
Fat: 41.4 g
Saturated fat: 6.8 g
Carbohydrates: 11.5 g
Sugars: 5 g
Dietary fiber: 0.7 g
Protein: 42.3 g
Cholesterol: 65.2 mg
Sodium: 1874.6 mg
Bacon-Cheese Dip


Ingredients:
sour cream, bacon, green onions

Directions:
Mix all ingredients except crackers., refrigerate 1 hour., Serve with crackers.
Eggs Benedict Casserole
Category: breakfast-and-brunch
By alycimo

Overnight Eggs Benedict! Easy to make ahead, perfect for brunch or a special occasion or overnight house guests.

Ingredients:
cooking spray
8 large eggs
2 cups milk
3  green onions, chopped
1 teaspoon onion powder
1 teaspoon salt
¾ pound Canadian bacon, cut into 1/2-inch dice
6  English muffins, cut into 1/2-inch dice
½ teaspoon paprika
1 (.9 ounce) package hollandaise sauce mix
1 cup milk
¼ cup margarine

Directions:
Spray 9x13-inch baking dish with cooking spray. Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed. Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight. Preheat the oven to 375 degrees F (190 degrees C). Sprinkle casserole with paprika; cover with aluminum foil. Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes. Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.

Prep time: 20 mins
Cook time: 50 mins
Total time: 9 hrs 10 mins
Yields: 1 9x13-inch casserole

Calories: 281.3
Fat: 14.1 g
Saturated fat: 4.5 g
Carbohydrates: 21.2 g
Sugars: 4 g
Dietary fiber: 0.2 g
Protein: 17.5 g
Cholesterol: 174.4 mg
Sodium: 1053.3 mg
Cream of Carrot Soup


Ingredients:
margarine, onion, garlic powder, parsley, seasoning salt, carrots, all-purpose flour, chicken broth

Directions:
In a large pan, melt margarine.  Sauté onion, garlic powder, parsley and seasoned salt.
Add carrots and sauté on low heat for about 5 minutes.
Stir in flour and blend real well.
Add chicken broth, stirring constantly. Bring to boil stirring constantly.
Then reduce heat and cover pot.
Simmer for 30 minutes, stirring occasionally.
In blender or food processor, purée the carrot mixture.
Return mixture to pan and stir in the whipping cream.
Heat till good and hot.
Serve with French bread.
YUM.
Jam Bars


Ingredients:
flour, baking powder, salt, quick oats, sugar, margarine

Directions:
Place dry ingredients in a bowl.
Stir in oats and sugar.
Cut in margarine until crumbly.
Pat 2/3 of crumbs in a 11 by 17 inch pan.
Spread with jam and top with remaining crumbs.
Bake at 375° for about 45 minutes (or until light brown around edges].
Cool and cut into bars.
Turkey Balls With Mash & Gravy


Ingredients:
turkey, carrots, celery, eggs, butter, olive oil, dried sage, salt, black pepper

Directions:
Sweat vegetables down with salt then set aside to cool.
Cut sliced bread into half inch by half inch squares & chop turkey into similar sized chunks.
Combine all ingredients, mix well & form into 12 equal balls about the size of an ice cream scoop (a little smaller than a tennis ball].
Bake at 350f for about 30 to 40 minutes for internal temp of 160°F.
Serve 3 on a bed of your favorite style of mashed potato's & dress with gravy.
I also like to add a touch of chicken seasoning & sage to my gravy.
Recipe will absolutely stuff 4 adults or leave 6 adults with a little room for desert.
Famous Bread French Toast


Ingredients:
eggs, sugar, salt, heavy cream, nutmeg, orange marmalade, lemon marmalade, powdered sugar

Directions:
Beat the eggs with the sugar until thick.
Add the salt, milk, heavy cream and nutmeg.
Mix well and strain through a fine mesh strainer into a shallow dish.
Meanwhile, heat marmalade over low heat until liquefied. Keep warm while you prepare the French toast.
Dip slices of bread in the mixture, turning to coat both sides.
Cook on a hot buttered griddle or frying pan over medium heat until golden brown on both sides.  Turn carefully with a pancake turner.
Serve with marmalade and powdered sugar or your favorite pure maple syrup.
Golden Macaroni and Cheese


Ingredients:
elbow macaroni, milk, all-purpose flour, sharp cheddar cheese, butter

Directions:
Cook macaroni according to package directions, drain well. Set aside.
Place milk, flour, and onion salt in quart jar;cover tightly, and shake vigorously 1 minute.
Stir together flour mixture, 3 1/2 cups cheese and macaroni.
Pour macaroni mixture into a lightly greased 13 x 9 inch baking dish or 2 11 inch oval baking dishes. Sprinkle with breadcrumbs and remaining cheese, drizzle evenly with melted butter.
Bake at 350F for 45 minutes or until golden brown.
Low Fat Pink Salad


Ingredients:
non fat small curd cottage cheese, fat-free cool whip, crushed pineapple, sugar-free strawberry gelatin, pecans, walnuts

Directions:
Bring Pineapples (do not drain] and dry Jello to a simmer or slow boil and remove from heat.
Let Cool.
Mix Thawed Cool Whip with the Cottage Cheese.
Add the Jello and Pineapple mixture to the Cool Whip and the Cottage Cheese (and the Nuts if you like].
Be sure to mixed Thoroughly!
Refrigerate until set.
Usually 6-8 hours and its good to go!
Top with a dollop Cool Whip and Enjoy!
Swedish Hardtack - Grandma Forss' Recipe


Ingredients:
whole wheat flour, salt, baking soda, sugar, butter, buttermilk

Directions:
Preheat oven to 425 degrees,   Combine all dry ingredients in large mixing bowl. A Kitchenaid works best.
Alternate adding the melted butter and the buttermilk to the dry ingredients until dough is  very sticky and tacky but quite firm. It won't pull away from the bowl like a bread dough would.
Generously flour work surface with whole wheat or rye flour.  Use a regular rolling pin to roll out a sheet large enough to cut out (6] 5" rounds at a time. I make mine 5" round with a 1 inch hole in center. I like them thin, less than 1/8 thickness. After cutting out rounds, roll over them with your deep-notched hardtack rolling pin. If you do not have one feel free to prick rounds with a fork to prevent bubbling.
Back in a 425 deg. oven for 8 to 12 minutes depending on thickness.
After all are baked, turn the oven down to its lowest setting (150-170] and bake for an additional hour to make crackers extra crispy.
Brandied Fruitcake Cookies


Ingredients:
brandy, flour, baking powder, baking soda, butter, sugar, vanilla, egg, small curd cottage cheese

Directions:
In  small bowl, combine the 3/4 cup  cherries, pineapple and brandy., Cover and chill overnight., In a small bowl, combine flour, baking powder and baking soda, set aside., For batter, in a large bowl, beat butter, sugar and vanilla until fluffy., Add egg and cottage cheese and beat until combined, beat in flour mixture., Cover and chill overnight., Stir brandied fruits mixture into batter., Drop by tablespoons onto ungreased baking sheet lined with parchment paper., Add additional cherries to garnish tops of cookies., Bake at 375°F for  9 to 11 minutes or until bottoms are light brown., Cool completely on racks., May be frozen.
Broccoli Supreme


Ingredients:
broccoli, mayonnaise, parmesan cheese

Directions:
Beat egg whites brought to room temperature until stiff., Fold in to mayo., Spread mixture over broccoli after placing into a baking dish., Sprinkle with cheese., Bake at 350 degrees until brown.
Turkey and Egg Salad


Ingredients:
turkey breast, hard-boiled eggs, green apple, celery, sweet pickles, red onion, light mayonnaise, curry powder

Directions:
"Mix everything in a big bowl and chill. serve in pita pockets."
Nuclear Ice Tea


Ingredients:
vodka, rum, triple sec, lemon slices, mint

Directions:
Fill a Collins glass with ice.  Add all the ingredients, topping off with the Sprite.
Garnish with slice of lemon or a sprig of fresh mint.
Crustless Leek, Greens, and Herb Quiche


Ingredients:
leeks, greens, eggs, soymilk, nutmeg, fresh tarragon, fresh basil

Directions:
Preheat oven to 425*F.
Coat the bottom and sides of a 9" glass pie dish with olive oil and cooking spray. Scatter the breadcrumbs over the bottom of the dish.
Bring 4 cups of salted water to a boil in a large pot. Add the leeks; boil 3 minutes.
Remove pot from heat and add the greens. Let stand 30-40 seconds, or until greens are wilted. Drain, rinse with cold water and drain again, squeezing out the excess water with your hands. Set aside.
Whisk egg whites until frothy. Whisk in eggs, then milk and nutmeg; season with salt and pepper., if using. Whisk in tarragon and basil.
Sprinkle the leeks and greens over the breadcrumbs in the prepared pie dish.
Dot cheese on top. Pour egg mixture into pie pan.
Bake 20-25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving. Enjoy!
DIY Homemade Lemonade


Ingredients:
lemons, water, sugar

Directions:
1. Cut all the lemons you have.
2. Squeeze all the lemon slices in water.
3. Pour sugar into water.
4. ENJOY!
(WE WON'T BE NEEDING TO COOK].
Picnic Shrimp Salad


Ingredients:
small shrimp, celery, carrots, red bell pepper, zucchini, shallot, mayonnaise, fresh herb, Dijon mustard, fresh lemon juice

Directions:
Whisk together mayonnaise, herbs, mustard, and lemon juice in medium bowl., Add rest of ingredients., Taste and season with salt and pepper., Refrigerate until ready to serve.
Popcorn Cauliflower
Category: fruits-and-vegetables
By TeacherLena

Yummy cauliflower roasted at a high temp. Slightly sweet and very addicting! I like to soak the cauliflower in veggie wash for about 10 minutes before coating in seasoning.

Ingredients:
4 teaspoons white sugar
2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground turmeric
½ teaspoon onion powder
½ teaspoon garlic powder
2 heads   cauliflower, cut into bite-size pieces
cooking spray

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Whisk sugar, salt, paprika, turmeric, onion powder, and garlic powder together in a bowl. Spread cauliflower onto the prepared baking sheet; spray liberally with cooking spray. Season cauliflower with spice mixture. Roast in the preheated oven until cauliflower is tender, 30 to 35 minutes.

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

Calories: 94.3
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 20.5 g
Sugars: 11.3 g
Dietary fiber: 7.6 g
Protein: 5.9 g
Sodium: 1249.6 mg
Lemon Upside-Down Cake


Ingredients:
lemons, unsalted butter, light brown sugar, all-purpose flour, baking powder, salt, granulated sugar, lemon zest, eggs, pure vanilla extract, milk, cream of tartar

Directions:
Make sure there is a rack in the middle of the oven & preheat oven to 350 degrees F.
Trim ends from lemons & cut into slices 1/8" to 1/4" thick, discarding any seeds.
In an ovenproof, nonstick 10" skillet over medium heat, melt unsalted butter with the brown sugar.
Add lemon slices & increase heat to high. Boil & stir for 1 minute.
Remove skillet from heat & arrainge slices in an attractive pattern in the bottom of the skillet.
In a medium bowl, whisk together flour, baking powder & salt.
In a large bowl, using an electric mixer on medium speed, beat the remaining 1/2 cup of butter until light & fluffy.
Add granulated sugar & zest, again beating until light & fluffy (& scraping down the side of the bowl].
Add egg yolks & vanilla & beat just until blended, then reduce speed to low & add flour mixture alternately with the milk, scraping down the side of the bowl after each addition. Beat until just blended.
In a large clean bowl, beat egg whites with clean beaters on medium speed until just foamy, then increase speed to medium-high & add cream of tartar, beating just until egg whites form stiff peaks.
Add 1/4 of the whites to the batter & fold in using a whisk or rubber spatula ~ Continue to gently fold in the whites, 1/4 at a time, being careful not to overmix.
Pour batter over lemon slices & gently smooth the top, then bake 45-50 minutes or until top is golden brown & a wooden pick inserted in the center comes out clean.
Let cool in the pan on wire rack for 10 minutes.
Loosen edge of cake with a rubber spatula all around, then invert it onto a serving platter, leaving the pan over the cake for 5 minutes.
Remove pan & serve cake warm, cut into wedges.
Chicken-Vegetable Manicotti With Spinach Sauce


Ingredients:
olive oil flavored cooking spray, onion, garlic cloves, zucchini, dried basil leaves, dried oregano leaves, fat-free ricotta cheese, salt, pepper, garlic cloves, margarine, all-purpose flour, 1% low-fat milk, fresh spinach, dried basil leaves, ground nutmeg, salt

Directions:
For Spinach Sauce:
Saute garlic in margarine in large sauce pan 1 to 2 minutes. Stir in flour and cook over med heat 1 to 2 minutes more. Stir in milk; heat to boiling. Boil, stirring constantly, until thickened, 1 to 2 minutes.
Stir spinach and remaining ingredients into sauce. Cook, uncovered, over med heat until spinach is cooked, 5 to 7 minutes.
For Manicotti:
Spray large skillet with cooking spray; heat over med heat until hot.  Saute onion and garlic until tender, about 3 minutes. Add remaining vetetables; saute until tender, 5 to 8 minutets. Stir in herbs and cook 2 minutes more.  Stir in chicken, cheese, salt, and pepper.
Spoon about 3 tablespoons chicken-veggie mix into each manicotti; arrange in baking pan. Spoon Spinach  Sauce over manicotti.  Bake at 350 degrees, loosely covered with aluminum foil, until manicotti are hot through and sauce is bubbly, 35 to 40 minutes.
Kale, Cabbage, and Brussels Sprout Salad
Category: salad
By Crystal S

Hale and hearty, this kale salad is a powerhouse of nutrients that is very easy to eat! The salad bursts with the flavor of mandarin oranges, sweet and tart strawberries, and has a pleasant poppy seed dressing. When mangoes are in season, you can substitute them for the mandarin oranges or walnuts and pomegranates, toasted cashews or walnuts, and apples in the fall for different flavors. The possibilities are endless!

Ingredients:
¾ cup pepitas
olive oil cooking spray
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 pound Brussels sprouts, trimmed and thinly sliced
½ pound curly kale, chopped
½ pound lacinato (dinosaur) kale, chopped
½ pound napa cabbage, chopped
1 ½ cups sweetened dried cranberries (such as Craisins®)
1 (15 ounce) can mandarin oranges, drained and sliced in half, or more to taste
3  green onions, thinly sliced
4  fresh strawberries, sliced, or to taste  (Optional)
1 (12 ounce) bottle poppy seed salad dressing (such as Marie's®)
3 tablespoons orange juice concentrate

Directions:
Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat. Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool. Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl. Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 6 servings

Calories: 630.6
Fat: 34.3 g
Saturated fat: 4.8 g
Carbohydrates: 71.6 g
Sugars: 48.9 g
Dietary fiber: 7.9 g
Protein: 10.4 g
Cholesterol: 21.3 mg
Sodium: 523.8 mg
Spinach and Blackberry Salad - for One


Ingredients:
fresh blackberries, red onions, feta cheese, olive oil, honey, apple cider vinegar, lemon juice

Directions:
Combine all dressing ingredients in a small bowl and whisk together with a fork.
Arrange spinach leaves on your plate. Top with remaining salad ingredients.
Drizzle with dressing.
Note: To lessen the pungent strength of the red onions, run under hot water for about 30 seconds or so.
Feastive Tossed Salad


Ingredients:
sugar, red wine vinegar, lemon juice, onions, salt, poppy seeds, romaine lettuce, swiss cheese, apple, pear, dried cranberries, pecans

Directions:
Dressing:, In blender combine sugar, vinegar, lemon juice, onion and salt., Cover and process., With blender running, add oil., Add poppy seeds and blend., Pour into container and chill., Salad:., In large bowl combine lettuce, cheese, apple, pear and cranberries., Drizzle with desired amount of dressing., Add nuts., Toss and serve immediately.
Best Bartenders Root Beer


Ingredients:
"Kahlua"

Directions:
"Mix all ingredients over ice in a hi ball glass.  Enjoy."
Vegetable Biryani


Ingredients:
cooked long-grain rice, saffron, milk, mint leaves, salt, bay leaves, peppercorns, cloves, chopped tomatoes, chili powder, cumin powder, asafoetida powder, ground nutmeg, tomato sauce, cornflour, milk, kasuri methi, sugar, salt

Directions:
For the rice.
Warm the saffron, add a little water, rub it so the milk becomes yellow and add to the rice.
Mix in the rice, chopped mint leaves and salt and keep aside.
For the gravy.
Heat the oil in a pan add bay leaves, peppercorns and cloves to it.
Add the chopped tomatoes, chili powder, coriander-cumin seed powder, asafetida and nutmeg powder. Cook for a few minutes while mashing continuously till the oil separates from the mixture.
Add the tomato sauce and milk-corn flour mixture. Bring to a boil, add cream and mix well.
Mix the vegetables in the gravy and keep aside.
How to proceed.
Heat 1 tbsp of oil in a huge vessel make a layer by spreading 1/3 of the rice.
On it spread half the gravy and 1/3 of rice. Layer again with remaining half of the gravy and remaining 1/3 rice. Cover a lid and seal the edges with a dough.
Cook on a slow flame for 20 to 25 minutes. Serve hot.