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| import streamlit as st | |
| from transformers import pipeline | |
| from rembg import remove | |
| from PIL import Image | |
| from io import BytesIO | |
| import base64 | |
| from transformers import GPT2LMHeadModel, GPT2Tokenizer | |
| from transformers import set_seed | |
| import random | |
| import nltk | |
| from nltk.corpus import stopwords | |
| from nltk.tokenize import sent_tokenize, word_tokenize | |
| from nltk.probability import FreqDist | |
| from nltk import download | |
| # Download NLTK data (if not already downloaded) | |
| download('punkt') | |
| download('stopwords') | |
| # Set seed for reproducibility | |
| set_seed(42) | |
| st.set_page_config(layout="wide", page_title="Image Classification App") | |
| st.write("## Image Food Classification App") | |
| st.sidebar.write("## Upload and download :gear:") | |
| image_classifier = pipeline("image-classification", model="mjsp/sweet") | |
| recipe_model = GPT2LMHeadModel.from_pretrained("gpt2") | |
| recipe_tokenizer = GPT2Tokenizer.from_pretrained("gpt2") | |
| MAX_FILE_SIZE = 5 * 1024 * 1024 # 5MB | |
| def convert_image(img): | |
| buf = BytesIO() | |
| img.save(buf, format="PNG") | |
| byte_im = buf.getvalue() | |
| return byte_im | |
| def fix_image(upload): | |
| image = Image.open(upload) | |
| col1.write("Original Image :camera:") | |
| col1.image(image) | |
| fixed = remove(image) | |
| col2.write("Fixed Image :wrench:") | |
| col2.image(fixed) | |
| st.sidebar.markdown("\n") | |
| st.sidebar.download_button("Download fixed image", convert_image(fixed), "fixed.png", "image/png") | |
| def generate_summary(recipe): | |
| # Tokenize the text into words and sentences | |
| sentences = sent_tokenize(recipe) | |
| words = word_tokenize(recipe) | |
| # Remove stopwords | |
| stop_words = set(stopwords.words('english')) | |
| filtered_words = [word for word in words if word.lower() not in stop_words] | |
| # Calculate word frequency | |
| fdist = FreqDist(filtered_words) | |
| # Sort words by frequency and get the most common | |
| most_common_words = [word for word, freq in fdist.most_common(10)] | |
| # Generate a summary by selecting sentences that contain the most common words | |
| summary = [sentence for sentence in sentences if any(word in sentence for word in most_common_words)] | |
| return ' '.join(summary) | |
| # Your dataset of titles, ingredients, and recipes | |
| dataset =[ | |
| { | |
| "title": "Gulab Jamun", | |
| "ingredients": [ | |
| "1 cup milk powder", | |
| "2 tbsp all-purpose flour", | |
| "1/4 tsp baking soda", | |
| "2 tbsp ghee", | |
| "1/4 cup milk", | |
| "1/4 tsp cardamom powder", | |
| "A pinch of saffron strands", | |
| "For Sugar Syrup:", | |
| "1 cup sugar", | |
| "1/2 cup water", | |
| "A few drops of rose water" | |
| ], | |
| "recipe": "Gulab Jamun Recipe:\n" | |
| "1. In a mixing bowl, combine milk powder, all-purpose flour, baking soda, ghee, milk, and cardamom powder.\n" | |
| "2. Knead the mixture into a soft dough. If it's too dry, add a little more milk.\n" | |
| "3. Shape the dough into small balls.\n" | |
| "4. Heat ghee in a pan and deep fry the dough balls until golden brown.\n" | |
| "5. In a separate saucepan, make sugar syrup by boiling sugar and water until it thickens.\n" | |
| "6. Add a few drops of rose water and saffron strands to the sugar syrup.\n" | |
| "7. Soak the fried gulab jamun in the sugar syrup for a few hours until they absorb the syrup.\n" | |
| "8. Serve warm or chilled. Enjoy!" | |
| }, | |
| { | |
| "title": "Jalebi", | |
| "ingredients": [ | |
| "1 cup all-purpose flour", | |
| "1/4 cup yogurt", | |
| "A pinch of baking soda", | |
| "1/4 tsp cardamom powder", | |
| "A few saffron strands", | |
| "1 cup sugar", | |
| "1/2 cup water", | |
| "Ghee or oil for frying" | |
| ], | |
| "recipe": "Jalebi Recipe:\n" | |
| "1. In a mixing bowl, combine all-purpose flour, yogurt, baking soda, and water to form a smooth batter.\n" | |
| "2. Allow the batter to ferment for a few hours or overnight.\n" | |
| "3. Make a sugar syrup by boiling sugar and water until it forms a one-string consistency.\n" | |
| "4. Add cardamom powder and saffron strands to the sugar syrup.\n" | |
| "5. Heat ghee or oil in a pan for frying.\n" | |
| "6. Pour the batter into a squeeze bottle or a piping bag.\n" | |
| "7. Squeeze the batter into hot oil in a spiral shape and deep fry until golden.\n" | |
| "8. Drain the jalebi and soak them in the sugar syrup for a few minutes.\n" | |
| "9. Serve the sweet and syrupy jalebi." | |
| }, | |
| { | |
| "title": "Rasgulla", | |
| "ingredients": [ | |
| "1 liter full-fat milk", | |
| "1/4 cup lemon juice", | |
| "1 cup sugar", | |
| "4 cups water", | |
| "A few drops of rose water" | |
| ], | |
| "recipe": "Rasgulla Recipe:\n" | |
| "1. Boil the milk in a heavy-bottomed pan and add lemon juice to curdle the milk.\n" | |
| "2. Drain the whey using a muslin cloth, leaving behind the chhena (paneer).\n" | |
| "3. Knead the chhena until it's smooth and make small balls.\n" | |
| "4. In a separate pot, combine sugar and water and bring it to a boil to make sugar syrup.\n" | |
| "5. Gently add the chhena balls to the boiling sugar syrup.\n" | |
| "6. Cover and cook for about 20-25 minutes until the rasgullas double in size.\n" | |
| "7. Add a few drops of rose water for flavor.\n" | |
| "8. Let the rasgullas cool and refrigerate before serving. Enjoy!" | |
| }, | |
| { | |
| "title": "Adhirasam", | |
| "ingredients": [ | |
| "1 cup rice flour", | |
| "1/4 cup jaggery", | |
| "1/4 cup ghee", | |
| "A pinch of cardamom powder", | |
| "A pinch of dry ginger powder", | |
| "Oil for deep frying" | |
| ], | |
| "recipe": "Adhirasam Recipe:\n" | |
| "1. Dissolve jaggery in a little water and strain to remove impurities.\n" | |
| "2. Mix rice flour, jaggery syrup, ghee, cardamom powder, and dry ginger powder to form a dough.\n" | |
| "3. Shape the dough into flat round adhirasams.\n" | |
| "4. Heat oil and deep fry the adhirasams until they turn golden brown.\n" | |
| "5. Drain and enjoy the sweet adhirasams." | |
| }, | |
| { | |
| "title": "Anarsa", | |
| "ingredients": [ | |
| "1 cup rice", | |
| "1/2 cup powdered sugar", | |
| "1/4 cup poppy seeds", | |
| "Ghee for deep frying", | |
| ], | |
| "recipe": "Anarsa Recipe:\n" | |
| "1. Soak rice overnight and grind it to a fine paste.\n" | |
| "2. Mix the rice paste with powdered sugar and form a smooth dough.\n" | |
| "3. Roll out small discs and coat them with poppy seeds.\n" | |
| "4. Heat ghee and deep fry the anarsas until they are golden brown.\n" | |
| "5. Drain and enjoy these crispy sweets." | |
| }, | |
| { | |
| "title": "Anjeer Barfi", | |
| "ingredients": [ | |
| "1 cup dried figs (anjeer)", | |
| "1/2 cup condensed milk", | |
| "1/4 cup milk", | |
| "2 tbsp ghee", | |
| ], | |
| "recipe": "Anjeer Barfi Recipe:\n" | |
| "1. Soak dried figs in warm water until soft, then grind them to a smooth paste.\n" | |
| "2. Heat ghee in a pan and add the fig paste, condensed milk, and milk.\n" | |
| "3. Cook until the mixture thickens and leaves the sides of the pan.\n" | |
| "4. Spread it in a greased plate, let it set, and cut into barfi squares.\n" | |
| "5. Enjoy the delicious anjeer barfi." | |
| }, | |
| { | |
| "title": "Badam Burfi", | |
| "ingredients": [ | |
| "1 cup almonds (badam)", | |
| "1/2 cup sugar", | |
| "1/4 cup water", | |
| "A pinch of cardamom powder", | |
| "Ghee for greasing", | |
| ], | |
| "recipe": "Badam Burfi Recipe:\n" | |
| "1. Soak almonds in hot water, remove the skin, and grind them to a fine paste.\n" | |
| "2. Make sugar syrup by boiling sugar and water until it reaches one-string consistency.\n" | |
| "3. Add the almond paste and cook until it thickens.\n" | |
| "4. Add cardamom powder and mix well.\n" | |
| "5. Spread the mixture in a greased plate, let it set, and cut into burfi squares.\n" | |
| "6. Enjoy the sweet and nutty badam burfi." | |
| }, | |
| { | |
| "title": "Bal Mithai", | |
| "ingredients": [ | |
| "1 cup khoya", | |
| "1/2 cup powdered sugar", | |
| "2 tbsp cocoa powder", | |
| "2 tbsp milk", | |
| "2 tbsp ghee", | |
| "A pinch of cardamom powder", | |
| ], | |
| "recipe": "Bal Mithai Recipe:\n" | |
| "1. Heat ghee in a pan and add khoya. Cook until it's light brown.\n" | |
| "2. Add powdered sugar, cocoa powder, and milk. Cook until it thickens.\n" | |
| "3. Add cardamom powder and mix well.\n" | |
| "4. Spread it in a greased plate, let it set, and cut into squares.\n" | |
| "5. Enjoy the chocolaty Bal Mithai." | |
| }, | |
| { | |
| "title": "Balushahi", | |
| "ingredients": [ | |
| "1 cup all-purpose flour", | |
| "1/4 cup yogurt", | |
| "1/4 cup ghee", | |
| "1/4 tsp baking soda", | |
| "1/4 cup water", | |
| "For Sugar Syrup:", | |
| "1 cup sugar", | |
| "1/2 cup water", | |
| "A pinch of cardamom powder", | |
| ], | |
| "recipe": "Balushahi Recipe:\n" | |
| "1. In a mixing bowl, combine all-purpose flour, yogurt, ghee, baking soda, and water to form a smooth dough.\n" | |
| "2. Cover and let the dough rest for 30 minutes.\n" | |
| "3. Make small discs and create a dent in the center.\n" | |
| "4. Heat ghee and deep fry the balushahi until golden brown.\n" | |
| "5. Make sugar syrup by boiling sugar, water, and cardamom powder until it thickens.\n" | |
| "6. Dip the balushahi in the sugar syrup and let it soak for a while.\n" | |
| "7. Enjoy the sweet and flaky balushahi." | |
| }, | |
| { | |
| "title": "Basundi", | |
| "ingredients": [ | |
| "1 liter full-fat milk", | |
| "1/2 cup sugar", | |
| "1/4 cup chopped nuts (almonds, pistachios)", | |
| "A pinch of saffron strands", | |
| "1/4 tsp cardamom powder", | |
| ], | |
| "recipe": "Basundi Recipe:\n" | |
| "1. Boil milk in a heavy-bottomed pan and simmer until it reduces to half.\n" | |
| "2. Add sugar, saffron strands, cardamom powder, and chopped nuts.\n" | |
| "3. Cook until it thickens and has a creamy consistency.\n" | |
| "4. Chill and serve the delicious basundi." | |
| }, | |
| { | |
| "title": "Besan Laddu", | |
| "ingredients": [ | |
| "2 cups besan (gram flour)", | |
| "1 cup powdered sugar", | |
| "1/2 cup ghee", | |
| "A pinch of cardamom powder", | |
| "Chopped nuts for garnish", | |
| ], | |
| "recipe": "Besan Laddu Recipe:\n" | |
| "1. Heat ghee in a pan and roast besan on low heat until it turns aromatic and golden brown.\n" | |
| "2. Let it cool slightly and add powdered sugar and cardamom powder.\n" | |
| "3. Mix well and shape into laddus. Garnish with chopped nuts.\n" | |
| "4. Enjoy the sweet and nutty besan laddu." | |
| }, | |
| { | |
| "title": "Bobbatlu", | |
| "ingredients": [ | |
| "1 cup chana dal", | |
| "1 cup jaggery", | |
| "1 cup maida (all-purpose flour)", | |
| "1/4 cup ghee", | |
| "A pinch of turmeric powder", | |
| "A pinch of cardamom powder" | |
| ], | |
| "recipe": "Bobbatlu Recipe:\n" | |
| "1. Cook chana dal until it's soft and can be mashed easily.\n" | |
| "2. Drain excess water and grind the cooked dal with jaggery into a smooth paste.\n" | |
| "3. Heat ghee in a pan, add the dal-jaggery mixture, and cook until it thickens.\n" | |
| "4. Add turmeric and cardamom powder, mix well, and let it cool.\n" | |
| "5. Make small balls of the mixture and set them aside.\n" | |
| "6. In a separate bowl, prepare a soft dough with maida and water.\n" | |
| "7. Take a small portion of the dough, flatten it, and place a dal-jaggery ball in the center.\n" | |
| "8. Seal the edges and flatten the stuffed dough into a circle.\n" | |
| "9. Heat a griddle and cook the bobbatlu until they are golden and cooked on both sides.\n" | |
| "10. Serve the delicious bobbatlu." | |
| }, | |
| { | |
| "title": "Boondi", | |
| "ingredients": [ | |
| "2 cups besan (gram flour)", | |
| "A pinch of baking soda", | |
| "1/4 tsp cardamom powder", | |
| "A pinch of saffron strands", | |
| "Oil for frying", | |
| "For Sugar Syrup:", | |
| "1 cup sugar", | |
| "1/2 cup water" | |
| ], | |
| "recipe": "Boondi Recipe:\n" | |
| "1. Prepare a batter with besan, baking soda, and water. The consistency should be thin.\n" | |
| "2. Heat oil in a pan for frying.\n" | |
| "3. Hold a perforated ladle or slotted spoon over the hot oil.\n" | |
| "4. Pour a ladleful of batter onto the ladle, and tiny droplets (boondi) will fall into the oil.\n" | |
| "5. Fry until they are crisp but not brown.\n" | |
| "6. Make sugar syrup by boiling sugar and water until it reaches a one-string consistency.\n" | |
| "7. Add cardamom powder and saffron strands to the sugar syrup.\n" | |
| "8. Immerse the boondi in the sugar syrup, let it soak, and serve." | |
| }, | |
| { | |
| "title": "Boondi Ladoo", | |
| "ingredients": [ | |
| "2 cups boondi (prepared as per the previous recipe)", | |
| "1/2 cup powdered sugar", | |
| "1/4 cup chopped nuts (cashews, almonds)", | |
| "A pinch of cardamom powder", | |
| "2-3 tbsp ghee" | |
| ], | |
| "recipe": "Boondi Ladoo Recipe:\n" | |
| "1. Take the prepared boondi and add powdered sugar, cardamom powder, and chopped nuts.\n" | |
| "2. Mix well and ensure that the sugar is evenly coated.\n" | |
| "3. Heat ghee in a small pan and add it to the mixture for binding.\n" | |
| "4. Shape the mixture into small round ladoos while it's still warm.\n" | |
| "5. Let them cool and solidify before serving." | |
| }, | |
| { | |
| "title": "Cham Cham", | |
| "ingredients": [ | |
| "1 liter milk", | |
| "1/2 cup lemon juice", | |
| "1/4 cup sugar", | |
| "A pinch of cardamom powder", | |
| "2-3 drops of rose water", | |
| "A few pistachios for garnish" | |
| ], | |
| "recipe": "Cham Cham Recipe:\n" | |
| "1. Boil the milk and add lemon juice to curdle it.\n" | |
| "2. Drain the whey using a muslin cloth and collect the chhena (paneer).\n" | |
| "3. Knead the chhena until smooth and divide it into small cylindrical shapes (cham cham).\n" | |
| "4. Boil sugar and water to make sugar syrup. Add cardamom powder and rose water.\n" | |
| "5. Boil the cham cham in the sugar syrup for 20-25 minutes until they expand in size.\n" | |
| "6. Let them cool, garnish with pistachios, and serve." | |
| }, | |
| { | |
| "title": "Chena Murki", | |
| "ingredients": [ | |
| "2 cups chhena (paneer)", | |
| "1 cup sugar", | |
| "1/4 cup water", | |
| "A pinch of cardamom powder", | |
| "A few strands of saffron", | |
| "2-3 drops of rose water" | |
| ], | |
| "recipe": "Chena Murki Recipe:\n" | |
| "1. Take chhena and shape it into small, flat rectangles or any desired shape.\n" | |
| "2. Prepare sugar syrup by boiling sugar and water until it reaches a one-string consistency.\n" | |
| "3. Add cardamom powder, saffron strands, and rose water to the syrup.\n" | |
| "4. Immerse the chena pieces in the syrup, ensuring they are well coated.\n" | |
| "5. Let them cool and absorb the flavors before serving." | |
| }, | |
| { | |
| "title": "Chenna Poda", | |
| "ingredients": [ | |
| "2 cups chhena (paneer)", | |
| "1 cup sugar", | |
| "2-3 tbsp semolina", | |
| "1/4 cup ghee", | |
| "A pinch of cardamom powder", | |
| "A few raisins and cashews for garnish" | |
| ], | |
| "recipe": "Chenna Poda Recipe:\n" | |
| "1. Take chhena and add sugar, semolina, ghee, and cardamom powder.\n" | |
| "2. Mix well and let it rest for a few hours.\n" | |
| "3. Preheat the oven to 180°C (350°F).\n" | |
| "4. Grease a cake tin and transfer the chenna mixture to it.\n" | |
| "5. Garnish with raisins and cashews.\n" | |
| "6. Bake for about 45-50 minutes until it's browned and firm.\n" | |
| "7. Let it cool, slice, and enjoy the chenna poda." | |
| }, | |
| { | |
| "title": "Chikki", | |
| "ingredients": [ | |
| "1 cup peanuts", | |
| "1/2 cup jaggery", | |
| "1/4 cup ghee", | |
| "A pinch of cardamom powder" | |
| ], | |
| "recipe": "Chikki Recipe:\n" | |
| "1. Dry roast the peanuts until they are crisp and remove the skins.\n" | |
| "2. Crush the peanuts coarsely.\n" | |
| "3. Heat ghee in a pan and add jaggery. Cook until it melts and forms a one-string consistency.\n" | |
| "4. Add the crushed peanuts and cardamom powder to the melted jaggery.\n" | |
| "5. Mix quickly and transfer it to a greased plate. Flatten it with a greased rolling pin.\n" | |
| "6. Let it cool, break it into pieces, and enjoy the chikki." | |
| }, | |
| { | |
| "title": "Chiroti", | |
| "ingredients": [ | |
| "1 cup maida (all-purpose flour)", | |
| "1/4 cup ghee", | |
| "A pinch of salt", | |
| "Oil for deep frying", | |
| "For Sugar Syrup:", | |
| "1 cup sugar", | |
| "1/2 cup water" | |
| ], | |
| "recipe": "Chiroti Recipe:\n" | |
| "1. Prepare a soft and smooth dough with maida, ghee, and a pinch of salt.\n" | |
| "2. Divide the dough into small portions and roll them into thin sheets.\n" | |
| "3. Fold the sheets into layers and roll them again to form a spiral shape.\n" | |
| "4. Heat oil in a pan and deep fry the chiroti until they are golden and crisp.\n" | |
| "5. Make sugar syrup by boiling sugar and water until it reaches a one-string consistency.\n" | |
| "6. Immerse the fried chiroti in the sugar syrup for a few minutes.\n" | |
| "7. Serve the sweet and flaky chiroti." | |
| }, | |
| { | |
| "title": "Coconut Ladoo", | |
| "ingredients": [ | |
| "2 cups desiccated coconut", | |
| "1 cup condensed milk", | |
| "1/4 cup milk", | |
| "1/4 tsp cardamom powder", | |
| "A few cashews and raisins for garnish" | |
| ], | |
| "recipe": "Coconut Ladoo Recipe:\n" | |
| "1. Heat a pan and add desiccated coconut. Roast it until it's aromatic but not brown.\n" | |
| "2. Add condensed milk and milk. Mix well and cook until the mixture thickens.\n" | |
| "3. Add cardamom powder and mix.\n" | |
| "4. Let it cool slightly and shape it into small ladoos.\n" | |
| "5. Garnish with cashews and raisins.\n" | |
| "6. Let the ladoos cool completely before serving." | |
| }, | |
| { | |
| "title": "Dhondas", | |
| "ingredients": [ | |
| "1 cup semolina (rava)", | |
| "1/2 cup grated jaggery", | |
| "1/4 cup grated coconut", | |
| "1/4 cup milk", | |
| "A pinch of cardamom powder", | |
| "A pinch of nutmeg powder", | |
| "1/4 cup ghee", | |
| "1/4 tsp baking soda", | |
| "1/4 cup chopped nuts (cashews, almonds)" | |
| ], | |
| "recipe": "Dhondas Recipe:\n" | |
| "1. In a mixing bowl, combine semolina, grated jaggery, grated coconut, and milk.\n" | |
| "2. Mix well and let it rest for about 2 hours to allow the semolina to absorb the liquid.\n" | |
| "3. Add cardamom powder, nutmeg powder, ghee, and baking soda to the mixture.\n" | |
| "4. Mix in the chopped nuts.\n" | |
| "5. Transfer the batter to a greased pan and steam it for about 30-40 minutes until it's cooked.\n" | |
| "6. Let it cool, cut into pieces, and enjoy the dhondas." | |
| }, | |
| { | |
| "title": "Double ka Meetha", | |
| "ingredients": [ | |
| "4 slices of bread", | |
| "1/2 cup milk", | |
| "1/4 cup condensed milk", | |
| "A pinch of cardamom powder", | |
| "1/4 cup ghee", | |
| "2-3 tbsp sugar", | |
| "A few cashews and raisins" | |
| ], | |
| "recipe": "Double ka Meetha Recipe:\n" | |
| "1. Cut the bread slices into triangles or pieces of your choice.\n" | |
| "2. Heat ghee in a pan and fry the bread pieces until they are golden and crisp.\n" | |
| "3. In another pan, heat milk and add condensed milk and sugar.\n" | |
| "4. Let it simmer until it thickens and add cardamom powder.\n" | |
| "5. Pour the milk mixture over the fried bread pieces and let them soak it up.\n" | |
| "6. Garnish with cashews and raisins.\n" | |
| "7. Serve the delicious double ka meetha." | |
| }, | |
| { | |
| "title": "Dry Fruits Chikki", | |
| "ingredients": [ | |
| "1 cup mixed dry fruits (almonds, cashews, pistachios)", | |
| "1 cup jaggery", | |
| "1/4 cup ghee", | |
| "A pinch of cardamom powder" | |
| ], | |
| "recipe": "Dry Fruits Chikki Recipe:\n" | |
| "1. Dry roast the mixed dry fruits until they are crisp and remove the skins.\n" | |
| "2. Crush the dry fruits coarsely.\n" | |
| "3. Heat ghee in a pan and add jaggery. Cook until it melts and forms a one-string consistency.\n" | |
| "4. Add the crushed dry fruits and cardamom powder to the melted jaggery.\n" | |
| "5. Mix quickly and transfer it to a greased plate. Flatten it with a greased rolling pin.\n" | |
| "6. Let it cool, break it into pieces, and enjoy the dry fruits chikki." | |
| }, | |
| { | |
| "title": "Gajar ka Halwa", | |
| "ingredients": [ | |
| "2 cups grated carrots", | |
| "2 cups milk", | |
| "1/2 cup sugar", | |
| "1/4 cup ghee", | |
| "A pinch of cardamom powder", | |
| "A few cashews and raisins" | |
| ], | |
| "recipe": "Gajar ka Halwa Recipe:\n" | |
| "1. In a heavy-bottomed pan, heat ghee and add grated carrots. Cook until they are soft and aromatic.\n" | |
| "2. Add milk and simmer until the mixture thickens.\n" | |
| "3. Add sugar and cook until it dissolves and the halwa thickens further.\n" | |
| "4. Add cardamom powder and mix well.\n" | |
| "5. Garnish with cashews and raisins.\n" | |
| "6. Serve the warm and delightful gajar ka halwa." | |
| }, | |
| { | |
| "title": "Ghevar", | |
| "ingredients": [ | |
| "1 cup all-purpose flour", | |
| "1/4 cup ghee", | |
| "A pinch of cardamom powder", | |
| "A pinch of saffron strands", | |
| "2 cups sugar syrup", | |
| "Ghee for frying", | |
| "A few chopped nuts for garnish" | |
| ], | |
| "recipe": "Ghevar Recipe:\n" | |
| "1. In a mixing bowl, combine all-purpose flour and ghee to form a crumbly mixture.\n" | |
| "2. Gradually add water and knead the mixture into a smooth batter.\n" | |
| "3. Heat ghee in a wide, shallow pan with a hole in the center.\n" | |
| "4. Pour the batter through a perforated spoon into the hot ghee, forming a lacy pattern.\n" | |
| "5. Fry until it's crisp and golden.\n" | |
| "6. Soak the ghevar in saffron-infused sugar syrup for a few minutes.\n" | |
| "7. Garnish with chopped nuts and enjoy the delightful ghevar." | |
| }, | |
| { | |
| "title": "Gud Papdi", | |
| "ingredients": [ | |
| "1 cup whole wheat flour", | |
| "1/2 cup ghee", | |
| "1/2 cup jaggery", | |
| "A pinch of cardamom powder" | |
| ], | |
| "recipe": "Gud Papdi Recipe:\n" | |
| "1. In a heavy-bottomed pan, heat ghee and add whole wheat flour.\n" | |
| "2. Roast the flour until it's golden and aromatic.\n" | |
| "3. Add jaggery and cardamom powder. Mix well.\n" | |
| "4. Transfer the mixture to a greased plate and flatten it.\n" | |
| "5. Let it cool and set before cutting into papdi pieces." | |
| }, | |
| { | |
| "title": "Gudanna", | |
| "ingredients": [ | |
| "1 cup broken wheat (dalia)", | |
| "1/2 cup jaggery", | |
| "4 cups milk", | |
| "1/4 cup ghee", | |
| "A pinch of cardamom powder", | |
| "A few chopped nuts" | |
| ], | |
| "recipe": "Gudanna Recipe:\n" | |
| "1. Dry roast the broken wheat until it's aromatic and browned.\n" | |
| "2. Heat ghee in a pan and add the roasted broken wheat. Cook for a few minutes.\n" | |
| "3. Add milk and simmer until the broken wheat is soft and cooked.\n" | |
| "4. Add jaggery and cardamom powder. Mix well and cook until the gudanna thickens.\n" | |
| "5. Garnish with chopped nuts and serve the delicious gudanna." | |
| }, | |
| { | |
| "title": "Gujiya", | |
| "ingredients": [ | |
| "2 cups all-purpose flour", | |
| "1/4 cup ghee", | |
| "1/2 cup milk", | |
| "For Filling:", | |
| "1 cup khoya (mawa)", | |
| "1/2 cup powdered sugar", | |
| "1/4 cup chopped nuts (almonds, cashews, pistachios)", | |
| "A pinch of cardamom powder", | |
| "Oil for deep frying" | |
| ], | |
| "recipe": "Gujiya Recipe:\n" | |
| "1. Prepare a soft dough by combining all-purpose flour, ghee, and milk.\n" | |
| "2. Divide the dough into small portions and roll them into thin rounds.\n" | |
| "3. In a mixing bowl, combine khoya, powdered sugar, chopped nuts, and cardamom powder for the filling.\n" | |
| "4. Place a portion of the filling on one half of the dough round and fold it over to form a half-moon shape.\n" | |
| "5. Seal the edges by pressing or crimping.\n" | |
| "6. Heat oil in a pan and deep fry the gujiyas until they are golden brown.\n" | |
| "7. Drain and let them cool before serving the sweet gujiyas." | |
| }, | |
| { | |
| "title": "Halwa", | |
| "ingredients": [ | |
| "1 cup semolina (rava)", | |
| "1/2 cup ghee", | |
| "1 cup sugar", | |
| "2 cups water", | |
| "A pinch of cardamom powder", | |
| "A pinch of saffron strands", | |
| "A few chopped nuts (cashews, almonds)" | |
| ], | |
| "recipe": "Halwa Recipe:\n" | |
| "1. In a pan, heat ghee and add semolina. Roast until it's golden and aromatic.\n" | |
| "2. In a separate pot, combine sugar and water to make sugar syrup.\n" | |
| "3. Add the sugar syrup to the roasted semolina while stirring continuously.\n" | |
| "4. Add cardamom powder and saffron strands for flavor.\n" | |
| "5. Cook until the halwa thickens and leaves the sides of the pan.\n" | |
| "6. Garnish with chopped nuts and serve the delightful halwa." | |
| }, | |
| { | |
| "title": "Kaju Anjeer Barfi", | |
| "ingredients": [ | |
| "1 cup cashews", | |
| "1/2 cup anjeer (figs)", | |
| "1/2 cup sugar", | |
| "1/4 cup ghee", | |
| "A pinch of cardamom powder", | |
| "A few chopped pistachios for garnish" | |
| ], | |
| "recipe": "Kaju Anjeer Barfi Recipe:\n" | |
| "1. Grind cashews and anjeer to a smooth paste separately.\n" | |
| "2. Heat ghee in a pan and add the anjeer paste. Cook until it thickens.\n" | |
| "3. Add the cashew paste and continue to cook.\n" | |
| "4. Add sugar and cardamom powder. Mix well and cook until the mixture leaves the sides of the pan.\n" | |
| "5. Transfer the mixture to a greased plate, garnish with chopped pistachios, and let it cool before cutting into barfi pieces." | |
| }, | |
| { | |
| "title": "Kaju Katli", | |
| "ingredients": [ | |
| "1 cup cashews", | |
| "1/2 cup sugar", | |
| "1/4 cup water", | |
| "A pinch of cardamom powder", | |
| "A few silver leaf (varak) for garnish" | |
| ], | |
| "recipe": "Kaju Katli Recipe:\n" | |
| "1. Grind cashews to a fine powder.\n" | |
| "2. Make a sugar syrup by boiling sugar and water until it forms a one-string consistency.\n" | |
| "3. Add the cashew powder and cardamom powder to the sugar syrup. Mix well and cook until it thickens.\n" | |
| "4. Transfer the mixture to a greased plate, press with a flat spatula, and let it cool.\n" | |
| "5. Cut into diamond-shaped pieces and garnish with silver leaf (varak)." | |
| }, | |
| { | |
| "title": "Kala Jamun", | |
| "ingredients": [ | |
| "1 cup milk powder", | |
| "1/4 cup all-purpose flour", | |
| "1/4 cup khoya (mawa)", | |
| "A pinch of baking soda", | |
| "1/4 cup milk", | |
| "A few drops of rose water", | |
| "Ghee for frying", | |
| "For Sugar Syrup:", | |
| "1 cup sugar", | |
| "1/2 cup water", | |
| "A pinch of cardamom powder" | |
| ], | |
| "recipe": "Kala Jamun Recipe:\n" | |
| "1. In a mixing bowl, combine milk powder, all-purpose flour, khoya, baking soda, milk, and rose water.\n" | |
| "2. Knead the mixture into a soft dough. If it's too dry, add a little more milk.\n" | |
| "3. Shape the dough into small balls and deep fry them in ghee until they are dark brown (kala).\n" | |
| "4. Make sugar syrup by boiling sugar and water until it forms a one-string consistency. Add cardamom powder.\n" | |
| "5. Soak the fried kala jamun in the sugar syrup for a few hours until they absorb the syrup.\n" | |
| "6. Serve the delicious kala jamun." | |
| }, | |
| { | |
| "title": "Kalakand", | |
| "ingredients": [ | |
| "1 liter milk", | |
| "1/2 cup sugar", | |
| "1/4 cup khoya (mawa)", | |
| "A pinch of cardamom powder", | |
| "A few chopped nuts (almonds, pistachios)" | |
| ], | |
| "recipe": "Kalakand Recipe:\n" | |
| "1. Boil the milk in a heavy-bottomed pan and reduce it to half while stirring continuously.\n" | |
| "2. Add sugar and continue to cook until it thickens.\n" | |
| "3. Add khoya and cardamom powder. Mix well and cook until it thickens further.\n" | |
| "4. Transfer the mixture to a greased plate, flatten it, and garnish with chopped nuts.\n" | |
| "5. Let it cool and set before cutting into kalakand pieces." | |
| }, | |
| { | |
| "title": "Khaja", | |
| "ingredients": [ | |
| "2 cups all-purpose flour", | |
| "1/2 cup ghee", | |
| "1/2 cup water", | |
| "For Sugar Syrup:", | |
| "1 cup sugar", | |
| "1/2 cup water", | |
| "A pinch of cardamom powder" | |
| ], | |
| "recipe": "Khaja Recipe:\n" | |
| "1. In a mixing bowl, combine all-purpose flour and ghee to form a crumbly mixture.\n" | |
| "2. Gradually add water and knead the mixture into a smooth dough.\n" | |
| "3. Roll out the dough into thin sheets and cut them into diamond-shaped pieces.\n" | |
| "4. Heat oil in a pan and deep fry the dough pieces until they are golden and crisp.\n" | |
| "5. Make sugar syrup by boiling sugar and water until it forms a one-string consistency. Add cardamom powder.\n" | |
| "6. Dip the fried khaja in the sugar syrup for a few seconds and let them cool before serving." | |
| }, | |
| { | |
| "title": "Kheer", | |
| "ingredients": [ | |
| "1/2 cup rice", | |
| "4 cups milk", | |
| "1/2 cup sugar", | |
| "A pinch of cardamom powder", | |
| "A few chopped nuts (cashews, almonds, pistachios)", | |
| "A few saffron strands" | |
| ], | |
| "recipe": "Kheer Recipe:\n" | |
| "1. Wash and soak rice for about 30 minutes.\n" | |
| "2. Cook the rice in milk until it's soft and the mixture thickens.\n" | |
| "3. Add sugar and continue to cook until the kheer thickens further.\n" | |
| "4. Add cardamom powder, chopped nuts, and saffron strands. Mix well.\n" | |
| "5. Serve the creamy and delicious kheer." | |
| }, | |
| { | |
| "title": "Kheer Kadam", | |
| "ingredients": [ | |
| "1/2 cup chhena (paneer)", | |
| "1/2 cup khoya (mawa)", | |
| "1/4 cup sugar", | |
| "1/4 cup milk", | |
| "A pinch of cardamom powder", | |
| "A few chopped nuts (cashews, pistachios)" | |
| ], | |
| "recipe": "Kheer Kadam Recipe:\n" | |
| "1. In a mixing bowl, combine chhena and khoya. Knead them together to form a smooth mixture.\n" | |
| "2. Roll the mixture into small balls (kadam) and keep aside.\n" | |
| "3. In a separate saucepan, heat sugar and milk to make a sugar syrup of one-string consistency.\n" | |
| "4. Add cardamom powder to the sugar syrup.\n" | |
| "5. Place the khoya-chhena balls (kadam) in the sugar syrup and let them soak for some time.\n" | |
| "6. Garnish with chopped nuts and serve the delightful kheer kadam." | |
| }, | |
| { | |
| "title": "Lavang Latika", | |
| "ingredients": [ | |
| "1 cup all-purpose flour", | |
| "2 tbsp ghee", | |
| "1/4 cup sugar", | |
| "A pinch of cardamom powder", | |
| "A few cloves (lavang)" | |
| ], | |
| "recipe": "Lavang Latika Recipe:\n" | |
| "1. In a mixing bowl, combine all-purpose flour and ghee to form a crumbly mixture.\n" | |
| "2. Add sugar, cardamom powder, and a little water to make a firm dough.\n" | |
| "3. Roll out the dough into small rectangles and wrap a clove (lavang) in each.\n" | |
| "4. Deep fry the latikas until they are golden brown.\n" | |
| "5. Drain and serve these sweet, clove-studded treats." | |
| }, | |
| { | |
| "title": "Malpua", | |
| "ingredients": [ | |
| "1 cup all-purpose flour", | |
| "1/4 cup semolina (rava)", | |
| "1/2 cup milk", | |
| "1/4 cup sugar", | |
| "A pinch of cardamom powder", | |
| "Ghee for frying", | |
| "For Sugar Syrup:", | |
| "1/2 cup sugar", | |
| "1/2 cup water" | |
| ], | |
| "recipe": "Malpua Recipe:\n" | |
| "1. In a mixing bowl, combine all-purpose flour, semolina, milk, sugar, and cardamom powder to make a smooth batter.\n" | |
| "2. Heat ghee in a pan and pour a small portion of the batter to make small pancakes (malpua).\n" | |
| "3. Fry them until they are golden brown on both sides.\n" | |
| "4. Make sugar syrup by boiling sugar and water until it forms a one-string consistency.\n" | |
| "5. Dip the malpua in the sugar syrup for a few seconds and serve." | |
| }, | |
| { | |
| "title": "Meethi Seviyan", | |
| "ingredients": [ | |
| "1 cup vermicelli (seviyan)", | |
| "1/4 cup ghee", | |
| "1/2 cup sugar", | |
| "1 cup milk", | |
| "A pinch of cardamom powder", | |
| "A few raisins and cashews" | |
| ], | |
| "recipe": "Meethi Seviyan Recipe:\n" | |
| "1. In a pan, roast the vermicelli in ghee until it's golden brown.\n" | |
| "2. Add sugar and continue to cook until it melts and caramelizes.\n" | |
| "3. Add milk and cook until the seviyan are soft and the mixture thickens.\n" | |
| "4. Add cardamom powder and garnish with raisins and cashews.\n" | |
| "5. Serve the sweet meethi seviyan." | |
| }, | |
| { | |
| "title": "Modak", | |
| "ingredients": [ | |
| "1 cup rice flour", | |
| "1/2 cup jaggery", | |
| "1/2 cup grated coconut", | |
| "1/4 tsp cardamom powder", | |
| "Ghee for greasing" | |
| ], | |
| "recipe": "Modak Recipe:\n" | |
| "1. Heat jaggery with a little water to make a syrup and strain it.\n" | |
| "2. In a pan, combine rice flour and grated coconut. Add the jaggery syrup and cardamom powder.\n" | |
| "3. Cook until the mixture leaves the sides of the pan.\n" | |
| "4. Cool the mixture a bit, then shape it into modak (dumplings) while it's still warm.\n" | |
| "5. Grease the modak molds with ghee and press the mixture into the molds.\n" | |
| "6. Remove the modak from the molds when set and serve." | |
| }, | |
| { | |
| "title": "Mysore Pak", | |
| "ingredients": [ | |
| "1 cup besan (gram flour)", | |
| "1 cup sugar", | |
| "1/2 cup ghee", | |
| "1/4 cup water" | |
| ], | |
| "recipe": "Mysore Pak Recipe:\n" | |
| "1. In a pan, combine sugar and water and make a sugar syrup.\n" | |
| "2. Heat ghee in a separate pan and add besan. Roast it until it's aromatic and changes color.\n" | |
| "3. Add the sugar syrup to the roasted besan and cook, stirring continuously.\n" | |
| "4. The mixture will thicken and start leaving the sides of the pan.\n" | |
| "5. Transfer the mixture to a greased plate, let it set, and cut into pieces." | |
| }, | |
| { | |
| "title": "Nankhatai", | |
| "ingredients": [ | |
| "1 cup all-purpose flour", | |
| "1/2 cup besan (gram flour)", | |
| "1/2 cup ghee", | |
| "1/2 cup powdered sugar", | |
| "1/4 tsp cardamom powder" | |
| ], | |
| "recipe": "Nankhatai Recipe:\n" | |
| "1. In a mixing bowl, combine all-purpose flour, besan, ghee, powdered sugar, and cardamom powder.\n" | |
| "2. Knead the mixture into a dough.\n" | |
| "3. Roll the dough into small round cookies and place them on a baking tray.\n" | |
| "4. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes until they are golden brown.\n" | |
| "5. Let the nankhatai cool before serving." | |
| }, | |
| { | |
| "title": "Paniyaram", | |
| "ingredients": [ | |
| "2 cups dosa batter", | |
| "1/2 cup finely chopped onions", | |
| "2-3 green chilies, finely chopped", | |
| "1/4 cup grated coconut", | |
| "A few curry leaves", | |
| "1 tsp mustard seeds", | |
| "1 tsp urad dal", | |
| "Oil for frying" | |
| ], | |
| "recipe": "Paniyaram Recipe:\n" | |
| "1. Heat oil in a paniyaram pan and add mustard seeds and urad dal. Let them splutter.\n" | |
| "2. Add finely chopped onions, green chilies, and curry leaves. Saute until onions turn translucent.\n" | |
| "3. In a bowl, mix the dosa batter and grated coconut. Add the sauteed mixture and mix well.\n" | |
| "4. Grease the paniyaram pan with oil, pour the batter into the cavities, and cook until they turn golden and crispy.\n" | |
| "5. Serve hot with chutney or sambar." | |
| }, | |
| { | |
| "title": "Papad Roll", | |
| "ingredients": [ | |
| "Papads (as needed)", | |
| "1/2 cup boiled and mashed potatoes", | |
| "1/4 cup finely chopped onions", | |
| "1/4 cup finely chopped tomatoes", | |
| "1/4 cup grated cheese", | |
| "1/4 cup chopped bell peppers", | |
| "1/4 cup boiled corn", | |
| "1/4 tsp chaat masala", | |
| "1/4 tsp red chili powder", | |
| "Salt to taste" | |
| ], | |
| "recipe": "Papad Roll Recipe:\n" | |
| "1. Roast the papads until crisp and set aside.\n" | |
| "2. In a bowl, combine boiled and mashed potatoes, onions, tomatoes, cheese, bell peppers, boiled corn, chaat masala, red chili powder, and salt.\n" | |
| "3. Place a portion of this mixture on each roasted papad and roll it up.\n" | |
| "4. Secure the rolls with toothpicks and serve as a crispy snack." | |
| }, | |
| { | |
| "title": "Patishapta", | |
| "ingredients": [ | |
| "1 cup rice flour", | |
| "1/2 cup all-purpose flour", | |
| "1 cup milk", | |
| "1/2 cup jaggery", | |
| "1/4 cup grated coconut", | |
| "1/4 tsp cardamom powder", | |
| "Ghee for frying" | |
| ], | |
| "recipe": "Patishapta Recipe:\n" | |
| "1. In a mixing bowl, combine rice flour, all-purpose flour, milk, and water to make a smooth batter.\n" | |
| "2. Heat a non-stick pan and pour a ladleful of batter to make a thin pancake.\n" | |
| "3. Cook until it's golden and crispy.\n" | |
| "4. In another pan, heat jaggery with a little water to make a syrup.\n" | |
| "5. Add grated coconut and cardamom powder to the syrup.\n" | |
| "6. Place the coconut-jaggery mixture in the center of the pancake and roll it up.\n" | |
| "7. Serve the delicious patishapta." | |
| }, | |
| { | |
| "title": "Peda", | |
| "ingredients": [ | |
| "1 cup milk powder", | |
| "1/2 cup condensed milk", | |
| "2 tbsp ghee", | |
| "1/4 tsp cardamom powder", | |
| "A few chopped pistachios or almonds" | |
| ], | |
| "recipe": "Peda Recipe:\n" | |
| "1. In a non-stick pan, combine milk powder, condensed milk, and ghee.\n" | |
| "2. Cook on low heat, stirring continuously, until the mixture thickens.\n" | |
| "3. Add cardamom powder and mix well.\n" | |
| "4. Allow the mixture to cool slightly.\n" | |
| "5. Grease your hands with ghee and shape the mixture into small pedas.\n" | |
| "6. Garnish with chopped pistachios or almonds and let them cool completely before serving." | |
| }, | |
| { | |
| "title": "Petha", | |
| "ingredients": [ | |
| "500g petha (ash gourd)", | |
| "1 cup sugar", | |
| "1/4 cup water", | |
| "A few saffron strands", | |
| "1/2 tsp cardamom powder" | |
| ], | |
| "recipe": "Petha Recipe:\n" | |
| "1. Peel and deseed the petha, then cut it into small pieces.\n" | |
| "2. In a pan, make sugar syrup by heating sugar and water until it thickens.\n" | |
| "3. Add petha pieces to the sugar syrup and cook until they become translucent.\n" | |
| "4. Add saffron strands and cardamom powder.\n" | |
| "5. Let it cool and serve the sweet petha." | |
| }, | |
| { | |
| "title": "Puran Poli", | |
| "ingredients": [ | |
| "1 cup chana dal (split chickpeas)", | |
| "1 cup jaggery", | |
| "1 cup wheat flour", | |
| "A pinch of turmeric powder", | |
| "A pinch of cardamom powder", | |
| "Ghee for frying" | |
| ], | |
| "recipe": "Puran Poli Recipe:\n" | |
| "1. Cook chana dal until soft, then drain and mash it.\n" | |
| "2. In a pan, heat jaggery with a little water to make a syrup. Strain it.\n" | |
| "3. Add the mashed chana dal to the jaggery syrup, then add cardamom powder and mix well.\n" | |
| "4. In a separate bowl, make a dough with wheat flour, turmeric powder, and water.\n" | |
| "5. Make small balls of the dough and roll them into small circles.\n" | |
| "6. Place a portion of the chana dal-jaggery mixture in the center and seal the edges.\n" | |
| "7. Roll it out gently and fry with ghee on a griddle until it's golden brown.\n" | |
| "8. Serve the delicious puran poli." | |
| }, | |
| { | |
| "title": "Puri Unde", | |
| "ingredients": [ | |
| "1 cup powdered jaggery", | |
| "2 cups puffed rice", | |
| "1/4 cup grated coconut", | |
| "A pinch of cardamom powder", | |
| "Ghee for greasing palms" | |
| ], | |
| "recipe": "Puri Unde Recipe:\n" | |
| "1. In a mixing bowl, combine powdered jaggery, puffed rice, grated coconut, and cardamom powder.\n" | |
| "2. Grease your palms with ghee and shape the mixture into small ladoos (unde).\n" | |
| "3. Let them cool and enjoy these quick and easy sweet treats." | |
| }, | |
| { | |
| "title": "Qubani Ka Meetha", | |
| "ingredients": [ | |
| "1 cup dried apricots (qubani)", | |
| "1/2 cup sugar", | |
| "1 cup water", | |
| "1/4 cup ghee", | |
| "2-3 cardamom pods", | |
| "A few chopped nuts for garnish" | |
| ], | |
| "recipe": "Qubani Ka Meetha Recipe:\n" | |
| "1. Soak dried apricots in water overnight or until they become soft.\n" | |
| "2. Remove the seeds from the apricots and make a smooth paste.\n" | |
| "3. In a pan, heat ghee and add the apricot paste. Cook for a few minutes.\n" | |
| "4. Add sugar, cardamom pods, and water. Simmer until it thickens and the ghee separates.\n" | |
| "5. Garnish with chopped nuts and serve the sweet qubani ka meetha." | |
| }, | |
| { | |
| "title": "Rabri", | |
| "ingredients": [ | |
| "1 liter full-fat milk", | |
| "1/2 cup sugar", | |
| "1/4 tsp cardamom powder", | |
| "A few saffron strands", | |
| "A few chopped nuts for garnish" | |
| ], | |
| "recipe": "Rabri Recipe:\n" | |
| "1. In a heavy-bottomed pan, boil the milk and let it simmer on low heat, stirring occasionally.\n" | |
| "2. Add sugar, cardamom powder, and saffron strands. Continue to cook until it thickens.\n" | |
| "3. Scrape the cream formed on the sides and add it back to the rabri.\n" | |
| "4. Garnish with chopped nuts and serve chilled." | |
| }, | |
| { | |
| "title": "Rajbhog", | |
| "ingredients": [ | |
| "1 cup paneer (cottage cheese)", | |
| "1/4 cup sugar", | |
| "A few saffron strands", | |
| "A pinch of cardamom powder", | |
| "A few chopped nuts for garnish" | |
| ], | |
| "recipe": "Rajbhog Recipe:\n" | |
| "1. In a mixing bowl, crumble the paneer and knead it until smooth.\n" | |
| "2. Add sugar, saffron strands, and cardamom powder. Mix well.\n" | |
| "3. Shape the mixture into round balls.\n" | |
| "4. Garnish with chopped nuts and serve." | |
| }, | |
| { | |
| "title": "Ras Malai", | |
| "ingredients": [ | |
| "6 rasgullas", | |
| "4 cups milk", | |
| "1/2 cup sugar", | |
| "A pinch of saffron strands", | |
| "A pinch of cardamom powder", | |
| "A few chopped nuts for garnish" | |
| ], | |
| "recipe": "Ras Malai Recipe:\n" | |
| "1. Squeeze the sugar syrup from rasgullas and flatten them slightly.\n" | |
| "2. Boil milk with sugar, saffron strands, and cardamom powder.\n" | |
| "3. Add the flattened rasgullas to the milk and simmer until they absorb the flavors.\n" | |
| "4. Garnish with chopped nuts and serve chilled." | |
| }, | |
| { | |
| "title": "Rava Kesari", | |
| "ingredients": [ | |
| "1 cup semolina (rava)", | |
| "1/2 cup sugar", | |
| "1/4 cup ghee", | |
| "1/4 tsp cardamom powder", | |
| "A few saffron strands", | |
| "A few chopped nuts for garnish" | |
| ], | |
| "recipe": "Rava Kesari Recipe:\n" | |
| "1. In a pan, heat ghee and roast semolina until it turns golden and aromatic.\n" | |
| "2. In a separate pan, make sugar syrup with sugar, saffron strands, and cardamom powder.\n" | |
| "3. Add the roasted semolina to the sugar syrup and mix well until it thickens.\n" | |
| "4. Garnish with chopped nuts and serve the sweet rava kesari." | |
| }, | |
| { | |
| "title": "Sandesh", | |
| "ingredients": [ | |
| "1 cup paneer (cottage cheese)", | |
| "1/4 cup sugar", | |
| "1/4 tsp cardamom powder", | |
| "A few saffron strands", | |
| "A few chopped nuts for garnish" | |
| ], | |
| "recipe": "Sandesh Recipe:\n" | |
| "1. Crumble paneer in a mixing bowl.\n" | |
| "2. Add sugar, cardamom powder, and saffron strands. Mix well.\n" | |
| "3. Shape the mixture into small sandesh and garnish with chopped nuts." | |
| }, | |
| { | |
| "title": "Sannas", | |
| "ingredients": [ | |
| "1 cup rice", | |
| "1/4 cup grated coconut", | |
| "1/4 cup sugar", | |
| "1/4 tsp salt", | |
| "1/2 tsp yeast", | |
| "1/4 cup water" | |
| ], | |
| "recipe": "Sannas Recipe:\n" | |
| "1. Soak rice in water for about 4 hours or overnight.\n" | |
| "2. Grind the soaked rice, grated coconut, sugar, and salt to a smooth batter.\n" | |
| "3. Dissolve yeast in warm water and add it to the batter. Mix well.\n" | |
| "4. Ferment the batter for a few hours until it doubles in volume.\n" | |
| "5. Steam the sannas in idli molds for about 15-20 minutes.\n" | |
| "6. Serve the fluffy and slightly sweet sannas." | |
| }, | |
| { | |
| "title": "Shahi Tukda", | |
| "ingredients": [ | |
| "4 slices of bread", | |
| "2 cups milk", | |
| "1/2 cup sugar", | |
| "1/4 tsp cardamom powder", | |
| "A few saffron strands", | |
| "Ghee for frying", | |
| "A few chopped nuts for garnish" | |
| ], | |
| "recipe": "Shahi Tukda Recipe:\n" | |
| "1. Trim the edges of bread slices and cut them into triangles.\n" | |
| "2. Heat ghee in a pan and fry the bread triangles until golden brown.\n" | |
| "3. Boil milk with sugar, cardamom powder, and saffron strands until it thickens.\n" | |
| "4. Arrange the fried bread triangles in a serving dish and pour the thickened milk over them.\n" | |
| "5. Garnish with chopped nuts and serve the royal shahi tukda." | |
| }, | |
| { | |
| "title": "Shakarpara", | |
| "ingredients": [ | |
| "2 cups all-purpose flour", | |
| "1/2 cup semolina (sooji)", | |
| "1/2 cup sugar", | |
| "1/4 cup ghee", | |
| "1/4 tsp cardamom powder", | |
| "A pinch of baking soda", | |
| "Oil for deep frying" | |
| ], | |
| "recipe": "Shakarpara Recipe:\n" | |
| "1. In a mixing bowl, combine all-purpose flour, semolina, sugar, ghee, cardamom powder, and baking soda.\n" | |
| "2. Knead the mixture into a stiff dough using water.\n" | |
| "3. Roll out the dough into a thin sheet and cut it into diamond or square shapes.\n" | |
| "4. Heat oil in a pan and deep fry the shakarpara until they are golden and crisp.\n" | |
| "5. Drain and cool before serving." | |
| }, | |
| { | |
| "title": "Shrikhand", | |
| "ingredients": [ | |
| "2 cups hung curd (strained yogurt)", | |
| "1/2 cup sugar", | |
| "1/4 tsp cardamom powder", | |
| "A few saffron strands", | |
| "A few chopped nuts for garnish" | |
| ], | |
| "recipe": "Shrikhand Recipe:\n" | |
| "1. In a mixing bowl, combine hung curd, sugar, and cardamom powder.\n" | |
| "2. Mix well until you get a smooth and creamy consistency.\n" | |
| "3. Add saffron strands and mix.\n" | |
| "4. Garnish with chopped nuts and chill before serving." | |
| }, | |
| { | |
| "title": "Shufta", | |
| "ingredients": [ | |
| "1 cup mixed nuts (almonds, cashews, walnuts)", | |
| "1/2 cup sugar", | |
| "1/4 cup ghee", | |
| "1/4 tsp cardamom powder", | |
| "A pinch of saffron strands", | |
| "1/4 cup desiccated coconut" | |
| ], | |
| "recipe": "Shufta Recipe:\n" | |
| "1. Heat ghee in a pan and roast mixed nuts until they turn golden.\n" | |
| "2. Add sugar and cook until it caramelizes.\n" | |
| "3. Add cardamom powder, saffron strands, and desiccated coconut. Mix well.\n" | |
| "4. Cool and break into pieces before serving." | |
| }, | |
| { | |
| "title": "Singuare Atte Ki Barfi", | |
| "ingredients": [ | |
| "1 cup water chestnut flour (singhare atta)", | |
| "1/2 cup sugar", | |
| "1/4 cup ghee", | |
| "A pinch of cardamom powder", | |
| "A few chopped nuts for garnish" | |
| ], | |
| "recipe": "Singhare Atte Ki Barfi Recipe:\n" | |
| "1. In a pan, heat ghee and roast water chestnut flour until it turns aromatic.\n" | |
| "2. Add sugar and cardamom powder. Mix well and cook until it thickens.\n" | |
| "3. Transfer to a greased plate, garnish with chopped nuts, and let it cool before cutting into barfi." | |
| }, | |
| { | |
| "title": "Sohan Papdi", | |
| "ingredients": [ | |
| "1 cup besan (gram flour)", | |
| "1 cup sugar", | |
| "1/2 cup ghee", | |
| "A pinch of cardamom powder", | |
| "A few chopped nuts for garnish" | |
| ], | |
| "recipe": "Sohan Papdi Recipe:\n" | |
| "1. Heat ghee in a pan and add besan. Roast until it turns golden and aromatic.\n" | |
| "2. Add sugar and cardamom powder. Mix well and quickly transfer to a greased plate.\n" | |
| "3. Flatten it, garnish with chopped nuts, and let it cool before breaking into pieces." | |
| }, | |
| { | |
| "title": "Sutarfeni", | |
| "ingredients": [ | |
| "1 cup fine vermicelli", | |
| "1/2 cup ghee", | |
| "1/2 cup sugar", | |
| "A pinch of cardamom powder", | |
| "A few saffron strands", | |
| "A few chopped nuts for garnish" | |
| ], | |
| "recipe": "Sutarfeni Recipe:\n" | |
| "1. Heat ghee in a pan and roast fine vermicelli until it turns golden.\n" | |
| "2. In a separate pan, make sugar syrup with sugar, cardamom powder, and saffron strands.\n" | |
| "3. Add the roasted vermicelli to the sugar syrup and mix well.\n" | |
| "4. Garnish with chopped nuts and serve the delicate sutarfeni." | |
| } | |
| ] | |
| col1, col2 = st.columns(2) | |
| my_upload = st.sidebar.file_uploader("Upload an image", type=["png", "jpg", "jpeg"]) | |
| st.write() | |
| st.markdown("""---""") | |
| st.write() | |
| if my_upload is not None: | |
| st.image(my_upload, caption="Uploaded Image", use_column_width=True) | |
| if st.sidebar.button("Classify"): | |
| st.sidebar.text("Classifying...") | |
| image = Image.open(my_upload) | |
| try: | |
| classification_result = image_classifier(image) | |
| top_prediction = classification_result[0] | |
| label = top_prediction['label'] | |
| #score = top_prediction['score'] | |
| st.sidebar.text("Top Prediction:") | |
| # st.sidebar.text(f"Label: {label}, Score: {score:.3f}") | |
| st.sidebar.text(f"Label: {label}") | |
| except Exception as e: | |
| st.error(f"Error during classification: {str(e)}") | |
| if my_upload.size > MAX_FILE_SIZE: | |
| st.error("The uploaded file is too large. Please upload an image smaller than 5MB.") | |
| else: | |
| fix_image(upload=my_upload) | |
| else: | |
| fix_image("jalebi.jpg") | |
| # Recipe generation based on selected item | |
| st.write("## Recipe Generation") | |
| selected_item = st.selectbox("Select a food item", [entry["title"] for entry in dataset]) | |
| if st.button("Generate Recipe"): | |
| matching_entries = [entry for entry in dataset if entry["title"] == selected_item] | |
| if matching_entries: | |
| selected_entry = random.choice(matching_entries) | |
| title = selected_entry["title"] | |
| ingredients = selected_entry["ingredients"] | |
| recipe = selected_entry["recipe"] | |
| else: | |
| title = "Default Recipe Title" | |
| ingredients = [] | |
| recipe = "No recipe found for this item." | |
| st.write(f"Generated Recipe for {title}:\n") | |
| st.write(f"Ingredients: {', '.join(ingredients)}") | |
| st.write(f"Instructions: {recipe}") | |
| # Generate and display the recipe summary | |
| st.write("Recipe Summary:") | |
| recipe_summary = generate_summary(recipe) | |
| st.write(recipe_summary) | |
| # Add some descriptions and instructions | |
| st.sidebar.markdown("### Instructions") | |
| st.sidebar.markdown("1. Upload an image.") | |
| st.sidebar.markdown("2. Click the 'Classify' button to get the classification results.") | |
| st.sidebar.markdown("3. Select a food item to generate a recipe.") | |
| st.sidebar.markdown("4. Click the 'Generate Recipe' button to get the recipe.") | |
| # Display a placeholder for the main content | |
| st.write("Please upload an image and use the sidebar to classify it and generate a recipe.") |