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<s>[INST] cup Arhar dal (Split Toor Dal), cup Tamarind - freshly squeezed, cup Shallot - peeled, Bhindi (Lady Finger/Okra) - cut into 1 inch pieces, Tomatoes - quartered, tablespoon Sambar Powder, - to taste, teaspoon Sesame (Gingelly) Oil - or vegetable oil, teaspoon Mustard seeds, Dry Red Chillies, teaspoon Asafoetida (hing), Curry leaves, sprig Coriander (Dhania) Leaves, High Protein Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Arhar dal (Split Toor Dal), cup Tamarind - freshly squeezed, cup Shallot - peeled, Bhindi (Lady Finger/Okra) - cut into 1 inch pieces, Tomatoes - quartered, tablespoon Sambar Powder, - to taste, teaspoon Sesame (Gingelly) Oil - or vegetable oil, teaspoon Mustard seeds, Dry Red Chillies, teaspoon Asafoetida (hing), Curry leaves, sprig Coriander (Dhania) Leaves. The dish follows a High Protein Vegetarian diet.
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To begin making the Vendakkai Vengayam Sambar Recipe, first cook the toor dal along with 2 cups of water and keep aside. Click to see how to cook dal in a pressure cooker. Once the dal is cooked, whisk the dal well and keep it aside.The next step is to cook the tangy sambar curry. Into the pressure cooker, add the tamarind water, a tablespoon of sambar powder, 10 to 12 pearl onions, the Vendakkai and tomatoes.Finally add salt to taste. Close the pressure cooker, place the weight on and allow it to cook until you hear two whistles. After the two whistles allow the pressure to release naturally.While the pressure is getting released we will prepare the seasoning for the sambar.In a small pan; add a teaspoon of sesame oil and allow it to heat. Once the oil is heated up, add the mustard seeds, the dry red chilies and allow it to roast until lightly browned. Add the asafoetida powder, stir it in and turn off the heat.Once the pressure is released completely, open the cooker. Add in the cooked lentils and stir well until it gets well combined into the tamarind vegetable curry. Next add in the prepared seasoning to the Vendakkai sambar and stir.Turn the heat on to high and bring the sambar to a boil. Allow it to boil for 3 to 4 minutes. Finally, stir in the chopped coriander leaves and stir. Turn off the heat.Serve the Vendakkai Vengayam Sambar along with Steamed Rice, topped with Ghee and Potato Roast
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<s>[INST] Karela (Bitter Gourd/ Pavakkai) - roughly scraped, cup Gram flour (besan), tablespoon Rice flour, Curry leaves - torn, teaspoon Red Chilli powder - (adjust), teaspoon Asafoetida (hing), teaspoon Turmeric powder (Haldi), tablespoon Sunflower Oil - heated, - to taste, - as required to make a thick batter, Diabetic Friendly diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Karela (Bitter Gourd/ Pavakkai) - roughly scraped, cup Gram flour (besan), tablespoon Rice flour, Curry leaves - torn, teaspoon Red Chilli powder - (adjust), teaspoon Asafoetida (hing), teaspoon Turmeric powder (Haldi), tablespoon Sunflower Oil - heated, - to taste, - as required to make a thick batter. The dish follows a Diabetic Friendly diet.
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To begin making Baked Bitter Gourd Bhajji Recipe (Karela Fritters), slice the bitter gourd and take out seeds if they are big. If they are tender and edible, let them be.Add some salt to the bitter gourd slices and keep aside for 15-20 minutes. Discard the water and rinse the slices with water.Pre-heat the oven to 200 deg C. Line a baking sheet with parchment paper.In a mixing bowl, stir together all the other ingredients. Use water as required to make a thick batter.Dip the slices in batter and coat all over. Place on the baking sheet and bake for about 18-20 minutes or till they turn golden brown (timing may change depending on the oven efficiency).Serve Baked Bitter Gourd Bhajji Recipe (Karela Fritters) along with dip like Roasted Tomato Sauce Recipe and Irani Chai Recipe during evenings.
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<s>[INST] Strawberries - finely chopped, Yellow Bell Pepper (Capsicum) - finely chopped, Onion - finely chopped, Iceberg lettuce, Mint Leaves (Pudina) - chopped, teaspoon Black pepper powder, teaspoon Lemon juice, - to taste, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Strawberries - finely chopped, Yellow Bell Pepper (Capsicum) - finely chopped, Onion - finely chopped, Iceberg lettuce, Mint Leaves (Pudina) - chopped, teaspoon Black pepper powder, teaspoon Lemon juice, - to taste. The dish follows a Vegetarian diet.
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To make Strawberry Salsa, in a mixing bowl, combine the yellow capsicum, onion, lettuce leaves, mint leaves, black pepper powder, salt and lemon juice. Toss the strawberry salsa together and keep refrigerated. Serve Strawberry Salsa along with Homemade Nachos for a quick snack.
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<s>[INST] cup Soy Chunks (Nuggets) - cooked in water, Potatoes (Aloo) - cubed, Onion - chopped finely, teaspoon Ginger - grated, tablespoon Garlic - chopped, Green Chillies - chopped, teaspoon Cumin seeds (Jeera), teaspoon Asafoetida (hing), teaspoon Turmeric powder (Haldi), tablespoon Coriander Powder (Dhania), teaspoon Kashmiri Red Chilli Powder, teaspoon Red Chilli powder, teaspoon Garam masala powder, - as required, Oil - as required, teaspoon Kasuri Methi (Dried Fenugreek Leaves) - crushed, (Dhania) Leaves - few, High Protein Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Soy Chunks (Nuggets) - cooked in water, Potatoes (Aloo) - cubed, Onion - chopped finely, teaspoon Ginger - grated, tablespoon Garlic - chopped, Green Chillies - chopped, teaspoon Cumin seeds (Jeera), teaspoon Asafoetida (hing), teaspoon Turmeric powder (Haldi), tablespoon Coriander Powder (Dhania), teaspoon Kashmiri Red Chilli Powder, teaspoon Red Chilli powder, teaspoon Garam masala powder, - as required, Oil - as required, teaspoon Kasuri Methi (Dried Fenugreek Leaves) - crushed, (Dhania) Leaves - few. The dish follows a High Protein Vegetarian diet.
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To begin with Vegan Soya Aloo Curry, firstly boil enough water in a pan, add the tomatoes, let it sit, remove the skin and chop them finely.Heat oil in a Kadhai, add the asafoetida powder, cumin seeds, fry it.Add the grated ginger, chopped garlic, chopped onions, cook until the onions turns translucent. Once it is done, add the potatoes, all the spice powders and salt.Cook everything for few minutes and then add the chopped tomatoes, slit opened green chillies and cook it for another 2-3 minutes.Finally add the soya chunks, cook for few minutes, add water as per need.Serve Vegan Soya Aloo Curry with Whole Wheat Lachha Paratha or Achari Masala Puri.
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<s>[INST] Chicken breasts, tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce), teaspoon Date syrup, teaspoon Soy sauce, Lemon juice, teaspoon Dried oregano, teaspoon Black pepper powder, - to taste, Green beans (French Beans) - trimmed from the edges, tablespoon Butter, cloves Garlic - chopped, - to taste, pepper powder - for seasoning, Sweet corn, tablespoon Butter, teaspoon Dried oregano, - to taste, - to taste, Non Vegeterian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Chicken breasts, tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce), teaspoon Date syrup, teaspoon Soy sauce, Lemon juice, teaspoon Dried oregano, teaspoon Black pepper powder, - to taste, Green beans (French Beans) - trimmed from the edges, tablespoon Butter, cloves Garlic - chopped, - to taste, pepper powder - for seasoning, Sweet corn, tablespoon Butter, teaspoon Dried oregano, - to taste, - to taste. The dish follows a Non Vegeterian diet.
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To begin making the Sweet Chili Lime Grilled Chicken Recipe, in a mixing bowl, marinate the chicken pieces along with the red chilli sauce, date syrup, soy sauce, lemon juice, dried oregano, pepper, and salt to taste. Marinate and keep it aside for about an hour.Steam the green beans in the pressure cooker along with 1 tablespoon of water for one whistle and turn off the heat. Release the pressure immediately, by running the cooker under cold water. This will help the green beans remain green.In a pan; melt the butter and saute the garlic for a few seconds. Add the steamed green beans, salt and pepper and toss for about a minute and turn off the heat. Keep it aside.We will move on to make the roasted corn, for that boil the corn in a pressure cooker with little water and salt for about 1 whistle. This will keep the corn soft and moist.Heat a grilling pan, one it is hot drizzle some oil over and place the boiled corn and grease it with butter and sprinkle dried oregano over it.Keep turning the corn to evenly roast and take it out once it has got a nice brown color.To grill the chicken, grease the same grilled pan with oil and keep it on medium heat. Once the pan becomes hot. Place the chicken on the grill pan and allow it to cook. Cook on either side for 10 minutes.Keep brushing the chicken with the leftover dressing so that the chicken will develop enough flavor.Keep grilling the chicken until it is done. The chicken breast will take about 15 minutes to cook on either side on medium heat.Serve the Sweet Chili Lime Grilled Chicken Recipe along with Green Beans and Corn can be served as a lunch along with a glass of Red Wine Sangria Cocktail Recipe.
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<s>[INST] cup Foxtail Millet, 1/2 cup Arhar Dal, 1/2 cup Pili Moong Dal - Split, 1/2 cup Chana Dal, 2 Dry Red Chillies, 1 cup Spinach - Wash and chop, 2 Green Chillies, 1 tsp Fennel, oil - as per use, salt - as per taste, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Foxtail Millet, 1/2 cup Arhar Dal, 1/2 cup Pili Moong Dal - Split, 1/2 cup Chana Dal, 2 Dry Red Chillies, 1 cup Spinach - Wash and chop, 2 Green Chillies, 1 tsp Fennel, oil - as per use, salt - as per taste. The dish follows a Vegetarian diet.
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फॉक्सटेल मिलेट कीरइ परुप्पु अडाई रेसिपी बनाने के लिए सबसे पहले फॉक्सटेल मिलेट को अच्छी तरह से धो कर 4 घंटे को पानी में भिगो दे. इसी तरह साड़ी दालो को अच्छी तरह से धो कर 4 घंटे के लिए अलग अलग भिगो दे. लाल मिर्च को भी भिगो दे.4 घंटे के बाद फॉक्सटेल मिलेट में से पानी निकाल ले और एक मिक्सर ग्राइंडर में डाल दे. थोड़ा पानी डाले और अच्छी तरह से पीस ले. एक बाउल में निकाल ले. अब उसी मिक्सर ग्राइंडर में भिगोई हुई दाल, लाल मिर्च, सौंफ, थोड़ा पानी डाले और पीस ले. इसे भी बाउल में मिला दे. इस मिश्रण में नमक डाले और अच्छी तरह से मिला ले. अडाई का मिश्रण तैयार है. अब इस मिश्रण में बारीक कटा हुआ पालक, हरी मिर्च डाले और अच्छी तरह से मिला ले. अब एक तवा गरम करें। इसपर थोड़ा तेल डाले। एक बड़ा चम्मच अडाई का मिश्रण डाले और डोसे की तरह गोल गोल फैला ले. चारो तरफ तेल डाले और दोनों तरह से अच्छी तरह से पकने तक पका ले. ऐसे ही बची हुई अडाई भी बना ले. फॉक्सटेल मिलेट कीरइ परुप्पु अडाई रेसिपी को टमाटर की चटनी और फ़िल्टर कॉफ़ी के साथ सुबह के नाश्ते के लिए परोसे।
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<s>[INST] Weet bix - biscuits, cup Palm sugar, cup Mixed nuts - (almonds, teaspoon Cardamom Powder (Elaichi), teaspoons Ghee, - as required, Saffron strands, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Weet bix - biscuits, cup Palm sugar, cup Mixed nuts - (almonds, teaspoon Cardamom Powder (Elaichi), teaspoons Ghee, - as required, Saffron strands. The dish follows a Vegetarian diet.
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To begin making the WeetBix Halwa recipe, if you are using almonds, soak for 2 hours else this step can be ignored.Remove the skin from almonds. Blend the nuts with saffron and less than 1/2 a cup of water. Blend to a nice paste.Take a microwave safe bowl and brush it with ghee. Crush the weetbix separately with hands.Add a teaspoon of ghee and mix well. Microwave for 30 seconds. Take out and mix well.Microwave for another 30 seconds. By this time you would get a nice aroma. If you are not getting then take out, mix well and keep 30 seconds again. Do not keep beyond 1-1/2 minutes.Add the nuts-saffron mix, remaining water, palm sugar and cardamom with this weet bix. Mix well. The water gets absorbed fast but do not worry.Add 1 teaspoon ghee on top. Microwave for a total of 4 minutes. Take out every 2 minutes and mix well. Adjust the sugar taste, (if you want to do so) during these intervals.After 4 minutes take out and add a teaspoon of ghee. The halwa would become thick by itself in 5 minutes time for the heat it has.Serve either hot, warm or cold. The consistency would remain the same.Serve WeetBix Halwa as a dessert after your Festive Diwali Meal or just after a light dinner of Paneer Pav Bhaji on a weekday.
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<s>[INST] Bottle gourd (lauki) - chopped, cup Yellow Moong Dal (Split) - or masoor dal, Onion - chopped, Tomato - chopped, Dry Red Chillies, teaspoon Turmeric powder (Haldi), tablespoon Sambar Powder, teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), - to taste, teaspoon Sunflower Oil, teaspoon Ghee, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Bottle gourd (lauki) - chopped, cup Yellow Moong Dal (Split) - or masoor dal, Onion - chopped, Tomato - chopped, Dry Red Chillies, teaspoon Turmeric powder (Haldi), tablespoon Sambar Powder, teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), - to taste, teaspoon Sunflower Oil, teaspoon Ghee. The dish follows a Vegetarian diet.
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To begin making Sorakkai Paruppu Kuzhambu Recipe, wash and clean the bottle gourd, remove seeds, only if the seeds are too big and fibrous. Allow them to cook with bottle gourd if they are tender enough. Cut into small pieces. Chop onion and tomato alongside, as well.Wash dal and in a cooker, add dal and tomato with about 3 cups of water or enough to submerge the tomatoes.Close the lid and pressure cook for 2 whistles on high heat. Switch off and wait until the pressure seizes by itself.Heat a shallow frying pan with a bit of oil, add mustard seeds when the oil is hot,and allow to crackle. Keep the heat to low, so that tehta tadka does not get charred.Add cumin seeds immediately and allow them to sizzle. Add onions and red chillies. Saute until onions turn translucent.Once the pressure is released from the cooker, add the dal along with bottle gourd to the pan, or if you pan is smaller, add the contents of the pan to the pressure cooker and continue cooking.Add little required water and stir. Add salt, turmeric powder and sambar powder.Mix and allow it to boil on a medium flame until the bottle gourd is tender and cooked. Once everything is cooked to mashable consistency and looks well cooked, check for seasoning, adjust and then remove from heat. Add a teaspoon of ghee on top and keep it covered till served.Serve Sorakkai Paruppu Kuzhambu Recipe along with Steamed Rice, Carrot and Beans Poriyal Recipe, Phulka and Kathirikai Pitlai Recipe to make it a complete meal.
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<s>[INST] कप सूखा नारियल - बारिक काट ले, हरी मिर्च - बारिक काट ले, कप रोस्टेड चना दाल, का पानी - प्रयोग अनुसार, नमक या सेंधा नमक - स्वाद अनुसार, छोटा चमच्च नारियल का तेल, छोटा चमच्च राइ, छोटा चमच्च सफेद उरद दाल (split), कढ़ी पत्ता, सुखी लाल मिर्च, Kashmiri dry red chilli, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: कप सूखा नारियल - बारिक काट ले, हरी मिर्च - बारिक काट ले, कप रोस्टेड चना दाल, का पानी - प्रयोग अनुसार, नमक या सेंधा नमक - स्वाद अनुसार, छोटा चमच्च नारियल का तेल, छोटा चमच्च राइ, छोटा चमच्च सफेद उरद दाल (split), कढ़ी पत्ता, सुखी लाल मिर्च, Kashmiri dry red chilli. The dish follows a Vegetarian diet.
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नारियल की चटनी बनाने के लिए सबसे पहले एक ब्लेंडर में सूखा नारियल, हरी मिर्च, रोस्टेड चना दाल, नारियल का पानी, सेंधा नमक डाले और पीस ले. स्मूथ पेस्ट बना ले. बन जाने के बाद इस चटनी को एक बाउल में निकाल ले.अब एक तड़का पैन में नारियल का तेल गरम करें। इसमें राइ डाले और 10 सेकण्ड्स तक पकने दे. 10 सेकण्ड्स के बाद इसमें उरद दाल, कढ़ी पत्ता, कश्मीरी लाल मिर्च डाले और 1 मिनट के लिए पका ले. गैस बंद कर दे. इस तड़के को चटनी में डाले और मिला ले. परोसे। नारियल की चटनी को घी रोस्ट डोसा और कीरई सांबर के साथ दिन के खाने के लिए परोसे।
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<s>[INST] cup Avarekalu / Lilva Beans, cup Tamarind Water, Tomatoes - chopped, teaspoons Fresh coconut, teaspoon Jaggery, teaspoon Turmeric powder (Haldi), - to taste, teaspoon Coriander (Dhania) Seeds, Dry Red Chillies, Byadagi Dried Chillies, teaspoon Cumin seeds (Jeera), teaspoon Whole Black Peppercorns, teaspoon Mustard seeds, teaspoon Methi Seeds (Fenugreek Seeds), teaspoon Mustard seeds, sprig Curry leaves, - for cooking, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Avarekalu / Lilva Beans, cup Tamarind Water, Tomatoes - chopped, teaspoons Fresh coconut, teaspoon Jaggery, teaspoon Turmeric powder (Haldi), - to taste, teaspoon Coriander (Dhania) Seeds, Dry Red Chillies, Byadagi Dried Chillies, teaspoon Cumin seeds (Jeera), teaspoon Whole Black Peppercorns, teaspoon Mustard seeds, teaspoon Methi Seeds (Fenugreek Seeds), teaspoon Mustard seeds, sprig Curry leaves, - for cooking. The dish follows a Vegetarian diet.
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To begin making the Mysore Style Avarekalu Rasam Recipe, we will pressure cook the Avarekalu with 1 cup water and a pinch of salt for about 1 whistle. Turn off the flame and allow to release the pressure naturally and then open the lid.Next to make the rasam masala, in a small skillet, heat some ghee on low flame and roast the spices -coriander seeds, dry red chillies, byadgi dried Chillies, cumin seeds, whole black peppercorns, mustard seeds, fenugreek seedsRoast them until you get a nice aroma for about 10 minutes. Once done, cool the mixture and blitz it to a smooth powder using a mixer grinder.Add fresh coconut, boiled avarekalu and give it a blitz. Grind it into a coarse paste.Heat a saucepan with tamarind water, tomato, green chilli and turmeric powder allow it to boil for 10 minutes.Add this ground paste into the Avarekalu Rasam that is being boiled, add salt, jaggery and adjust according to your palate.To temper, heat a small amount of oil, add mustard seeds and allow it to crackle and then add curry leaves, hing and leave it for 10 seconds and pour it over the boiling rasam and serve hot.Serve the Mysore Style Avarekalu Rasam Recipe along with steamed rice, Cabbage Palya Recipe, and curd rice to finish it off with.
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<s>[INST] Ripe Bananas - chopped, cup Whole Wheat Flour, 1/2 teaspoons Baking powder, teaspoon Salt, cup Buttermilk, Whole Egg - or Flax meal Egg Replacer, teaspoon Vanilla Extract, tablespoon Sunflower Oil, - or oil for cooking pancakes, Eggetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Ripe Bananas - chopped, cup Whole Wheat Flour, 1/2 teaspoons Baking powder, teaspoon Salt, cup Buttermilk, Whole Egg - or Flax meal Egg Replacer, teaspoon Vanilla Extract, tablespoon Sunflower Oil, - or oil for cooking pancakes. The dish follows a Eggetarian diet.
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To begin making the Whole Wheat Buttermilk Banana Pancakes, stir together wheat flour, baking powder and salt.Into the flour mixture, add the eggs (flax meal egg replacer), buttermilk, vanilla extract, chopped banana, and oil and whisk until well blended.Heat skillet to medium heat. Pour a ladle full of the buttermilk banana pancake mixture on the skillet.Do not spread the mixture on the skillet, once pour it on a hot skillet it creates on its own a boundary point .Cook until bubbles form and edges start to fry and turn lightly crisp. Flip over the Whole Wheat Banana Pancake and cook until lightly browned.Serve Whole Wheat Buttermilk Banana Pancakes drizzled with Maple Syrup or honey, topped with nuts and butter or even fresh fruits, along with Banana And Mango Smoothie for a filling breakfast.
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<s>[INST] liter Milk, grams Foxtail Millet, Saffron strands, tablespoon Fresh coconut - grated, cup Sugar, cup Mixed dry fruits - (like almonds, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: liter Milk, grams Foxtail Millet, Saffron strands, tablespoon Fresh coconut - grated, cup Sugar, cup Mixed dry fruits - (like almonds. The dish follows a Vegetarian diet.
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To begin making the Foxtail Millet Kheer (Payasam) recipe, transfer the milk into a heavy bottom pan keep it on medium heat.Meanwhile, wash the foxtail millet and drain excess water.Once the milk comes to a boil, add the washed foxtail millet and saffron strands to the milk. Allow the milk to come to a quick boil.Once the milk comes to a boil, turn the heat to low and simmer the kheer until the foxtail millet cooks comletely. This will take about 10 to 15 minutes. (You will have to take a bite to check)Once the foxtail millet has cooked through completely, add in the freshly grated coconut and sugar and simmer for another 10 minutes, stirring occationally so the milk does not condense and settle to the bottom. Check the sweetness at this stage and adjust to suit your taste. Turn off the heat and the khee is now ready to be served.Garnish the Foxtail Millet Kheer with slivered almonds and pistachios and serve warm or chilled as desired.Serve Foxtail Millet Kheer Recipe (Millet Pudding with Saffron & Nuts) as a dessert along with a meal of Steamed Rice, Tamil Nadu Style Pala Kottai Sambar Recipe, or after a meal of Kongunadu Special Pattani Biryani Recipe.
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<s>[INST] grams Button mushrooms - or portabello mushrooms, teaspoon Extra Virgin Olive Oil, teaspoons Black pepper powder, tablespoon Cheddar cheese - (adjust), cup Onion - chopped, cloves Garlic - finely chopped, tablespoon Coriander (Dhania) Leaves - chopped, - to taste, Virgin Olive Oil - or Cooking spray as needed, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: grams Button mushrooms - or portabello mushrooms, teaspoon Extra Virgin Olive Oil, teaspoons Black pepper powder, tablespoon Cheddar cheese - (adjust), cup Onion - chopped, cloves Garlic - finely chopped, tablespoon Coriander (Dhania) Leaves - chopped, - to taste, Virgin Olive Oil - or Cooking spray as needed. The dish follows a Vegetarian diet.
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To begin making the Grilled Stuffed Mushrooms Recipe With Onion Parmesan & Herbs, clean mushrooms with wet paper towels, scoop out stems of every mushrooms to make a cavity, set aside. Chop down all mushroom stems into small pieces.Heat a teaspoon of olive oil in a shallow fry pan. Add chopped onions and saute until light brown in colour.Once done add garlic, chopped mushroom stems, salt, black pepper powder. Saute until the mushroom is tender. After the mushrooms are cooked add fresh cilantro and cheddar cheese, mix well and take out the mixture onto a plate.Sprinkle salt on mushrooms and spray some cooking oil. Fill out the mushrooms with the prepared mixture.Heat a cast iron grill pan, spray some cooking oil and place all the mushrooms gently on grill pan and grill on medium heat until mushrooms are tender.Alternately you can also grill in an preheated oven at 375 degrees Fahrenheit for 10 minutes.Serve Grilled Stuffed Mushrooms Recipe With Onion Parmesan & Herbs along side Pistachio & Cranberry Broken Wheat Pilaf Recipe and Olive & Tofu In Harissa Curry Recipe for a complete meal.
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<s>[INST] Snake gourd (pudulangai), cup Masoor Dal (Whole), teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), Dry Red Chilli, teaspoon Turmeric powder (Haldi), Asafoetida (hing), teaspoon Sambar Powder, - as required, teaspoons Coconut Oil, (Dhania) Leaves - for garnishing, cup Fresh coconut, teaspoon Coriander (Dhania) Seeds, tablespoon Cumin seeds (Jeera), Green Chillies, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Snake gourd (pudulangai), cup Masoor Dal (Whole), teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), Dry Red Chilli, teaspoon Turmeric powder (Haldi), Asafoetida (hing), teaspoon Sambar Powder, - as required, teaspoons Coconut Oil, (Dhania) Leaves - for garnishing, cup Fresh coconut, teaspoon Coriander (Dhania) Seeds, tablespoon Cumin seeds (Jeera), Green Chillies. The dish follows a Vegetarian diet.
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To begin making the Snake Gourd Kootu recipe, wash snake gourd, cut and remove the spongy centre part along with seeds. Chop into small pieces.Wash the dal and take it in pressure cooker, add the chopped snake gourd along with 3 cups of water. Pressure cook for 2 whistles.Meanwhile, take coconut, cumin, coriander seeds and green chilli in mixer. Add little water and grind into smooth paste. Keep aside.Heat oil in a heavy bottomed pan, add mustard seeds and cumin seeds. Once it splutters, add red chilli and saute for a minute.Add the cooked dal mixture from cooker after the pressure releases. Stir well and add little water if required.Add turmeric powder, asafoetida and sambar powder. Mix well and add required salt.Now, add the grounded coconut mixture and stir well until mixed. Cook in low flame for 5 minutes until it starts boiling.Once done, remove from flame and garnish with coriander leaves. Serve hot to rice adding ghee.Serve Snake Gourd Kootu along with Jeera Rasam and Steamed Rice for a weekday meal.
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<s>[INST] Whole Wheat Tawa Paratha, Lettuce leaves - or spinach leaves, Tomato - pulp removed and chopped, Onion - sliced, tablespoons Achari Mayo, grams Boneless chicken, teaspoon Ginger Garlic Paste, tablespoon Lemon juice, teaspoon Turmeric powder (Haldi), tablespoon Gram flour (besan), teaspoon Ajwain (Carom seeds), tablespoon Red Chilli powder, tablespoon Garam masala powder, teaspoon Cumin powder (Jeera), teaspoon Coriander Powder (Dhania), tablespoons Curd (Dahi / Yogurt), - to taste, High Protein Non Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Whole Wheat Tawa Paratha, Lettuce leaves - or spinach leaves, Tomato - pulp removed and chopped, Onion - sliced, tablespoons Achari Mayo, grams Boneless chicken, teaspoon Ginger Garlic Paste, tablespoon Lemon juice, teaspoon Turmeric powder (Haldi), tablespoon Gram flour (besan), teaspoon Ajwain (Carom seeds), tablespoon Red Chilli powder, tablespoon Garam masala powder, teaspoon Cumin powder (Jeera), teaspoon Coriander Powder (Dhania), tablespoons Curd (Dahi / Yogurt), - to taste. The dish follows a High Protein Non Vegetarian diet.
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To begin making the Chicken Tikka Wrap Recipe marinate the chicken with lemon juice, ginger garlic paste, turmeric powder and salt in a mixing bowl. Marinate this for about an hour.Heat a sauce pan with oil on medium flame, add ajwain seeds and allow them to sizzle for few seconds. Reduce the flame and add the gram flour and mix well switch off the heat.Into the marinated chicken, add curd and the spice powders, add the heated gram flour mixture and mix well.Rest this marinated chicken mixture in the fridge for one more hour.Heat a grill pan, grease it with oil, once it heated, take the chicken pieces out and skewer them into a wooden skewers.Place the skewers gently and cook on all the sides until the chicken pieces are charred and cooked well. Keep them aside.Make the Tawa paratha using the link in the recipe or you can also use tortillas.Place the tawa paratha on a flat surface, spread lettuce leaves, sliced onions, tomatoes and the chicken pieces to one corner. Drizzle the Nutralite Achari Mayo and start rolling them tightly and wrap it using a foil and serve. Serve the Chicken Tikka Wrap Recipe as a snack along with glass of Mulled Apple Juice Recipe or a Chickoo Banana Date Smoothie Recipe by the side.
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<s>[INST] Raw Banana - steamed, Mooli/ Mullangi (Radish) - grated, Green Chillies - finely chopped, teaspoons Ginger - grated, cup Gram flour (besan) - dry roasted, teaspoon Ajwain (Carom seeds), teaspoon Red Chilli powder, Oil - to cook koftas, - to taste, Onions - ground to a paste, Tomatoes - pureed, tablespoons Ginger Garlic Paste, Green Chilli - slit, tablespoons Curd (Dahi / Yogurt), Whole cashews - ground to a paste, teaspoons Kashmiri Red Chilli Powder, teaspoon Coriander Powder (Dhania), teaspoon Garam masala powder, teaspoon Cumin seeds (Jeera), Bay leaf (tej patta), Cardamom (Elaichi) Pods/Seeds, tablespoon Sunflower Oil, teaspoons Coriander (Dhania) Leaves - finely chopped for garnish, - to taste, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Raw Banana - steamed, Mooli/ Mullangi (Radish) - grated, Green Chillies - finely chopped, teaspoons Ginger - grated, cup Gram flour (besan) - dry roasted, teaspoon Ajwain (Carom seeds), teaspoon Red Chilli powder, Oil - to cook koftas, - to taste, Onions - ground to a paste, Tomatoes - pureed, tablespoons Ginger Garlic Paste, Green Chilli - slit, tablespoons Curd (Dahi / Yogurt), Whole cashews - ground to a paste, teaspoons Kashmiri Red Chilli Powder, teaspoon Coriander Powder (Dhania), teaspoon Garam masala powder, teaspoon Cumin seeds (Jeera), Bay leaf (tej patta), Cardamom (Elaichi) Pods/Seeds, tablespoon Sunflower Oil, teaspoons Coriander (Dhania) Leaves - finely chopped for garnish, - to taste. The dish follows a Vegetarian diet.
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To begin making Mooli Aur Kaccha Kela Kofta Recipe, steam the raw banana's in a steamer or pressure cook for one whistle, peel the cover, mash and keep aside.Next grate the radishes, sprinkle some salt over and leave it to release all its water, squeeze and keep aside.Also, prep the onion paste, tomato puree and cashew paste one by one using a mixer grinder and keep aside until you begin to cook the gravy.Now, to make the kofta mix together the mashed raw banana, grated radish, roasted besan, green chilli, grated ginger, red chilli powder, caraway seeds, season with salt in a big bowl. Make small kofta's and keep it ready to fry using a paniyaram pan.Now, heat the paniyaram pan, brush it with little oil, place the kofta's in each cavity and let it roast on the bottom.Once the bottom is cooked, flip over and cook the other side, apply a little oil if required and keep aside.Like wise, prepare the rest of the kofta'sTo make the gravy, heat oil in a pan, add the bay leaf, cardamom and let it release its flavour into the oil.Add the onion paste and saute until it turns golden brown.Add the ginger and garlic paste and cook until the raw smell goes away.Add the tomato puree, slit green chilli, kashmiri red chilli, coriander, garam masala and cook until the oil seperates out.Now, whisk together the yoghurt and cashew paste using little water to a smooth consistency and add it to the pan.Add 2 cups of water or to your desired consistency, season with salt and let th gravy simmer for 10 minutes.Once the gravy comes together, gently drop the prepared kofta's in and simmer for another 5 minutes.Turn off the heat and garnish with coriander leaves.Serve the Mooli Aur Kaccha Kela Kofta Recipe (Grated Radish And Raw Banana Dumplings In Tomato Gravy) along with Whole Wheat Soya Keema Kulchas, and Spiced Kumbh Pulao Recipe (Spicy Mushroom Rice) with Tomato Onion Cucumber Raita Recipe for an elaborate weekend lunch for your guests or family at home.
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<s>[INST] grams Idiyappam - soaked in hot water, Shallots - halved, Fresh Red Chilli - adjust according to heat of the chillies, Carrot (Gajjar) - peeled and thinly sliced, Green Bell Pepper (Capsicum) - thinly sliced, Red Bell pepper (Capsicum) - or yellow, cup Cabbage (Patta Gobi/ Muttaikose) - shredded, cloves Garlic - grated, inch Ginger - grated, teaspoons Sesame (Gingelly) Oil, - to taste, Onion Greens - finely chopped, Vegan diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: grams Idiyappam - soaked in hot water, Shallots - halved, Fresh Red Chilli - adjust according to heat of the chillies, Carrot (Gajjar) - peeled and thinly sliced, Green Bell Pepper (Capsicum) - thinly sliced, Red Bell pepper (Capsicum) - or yellow, cup Cabbage (Patta Gobi/ Muttaikose) - shredded, cloves Garlic - grated, inch Ginger - grated, teaspoons Sesame (Gingelly) Oil, - to taste, Onion Greens - finely chopped. The dish follows a Vegan diet.
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To begin making the Chettinad Idiyappam Recipe, heat a pan with oil add the grated ginger and garlic .Stir well for 30 seconds on low flame and then add the shallots. Saute the onions till they turn transparent and then stir in the vegetables.Add chilli paste, salt and fry them over low to medium flame till they are fork tender. Now add the cooked idiappam and toss them together over high heat for 1 to 2 minutes.Switch off and garnish with the greens of spring onion.Serve the Chettinad Idiyappam with coconut chutney or tomato chutney for a healthy wholesome breakfast.
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<s>[INST] cup Green beans (French Beans) - finely chopped, cup Carrots (Gajjar) - cut into small cubes, Potatoes (Aloo) - cut into small cubes, teaspoon Turmeric powder (Haldi), teaspoon Mustard seeds, teaspoon White Urad Dal (Split), teaspoon Asafoetida (hing), Dry Red Chilli - broken, sprig Curry leaves, teaspoons Sunflower Oil, - to taste, tablespoons Fresh coconut - grated, Dry Red Chillies, teaspoon Mustard seeds, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Green beans (French Beans) - finely chopped, cup Carrots (Gajjar) - cut into small cubes, Potatoes (Aloo) - cut into small cubes, teaspoon Turmeric powder (Haldi), teaspoon Mustard seeds, teaspoon White Urad Dal (Split), teaspoon Asafoetida (hing), Dry Red Chilli - broken, sprig Curry leaves, teaspoons Sunflower Oil, - to taste, tablespoons Fresh coconut - grated, Dry Red Chillies, teaspoon Mustard seeds. The dish follows a Vegetarian diet.
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To begin making Mixed Vegetables Ajethna Recipe (Mangalorean Style Mixed Vegetables Sabzi), wash and cut all the vegetables and keep aside.Make a dry course mix of the grated coconut, dried red chillies and mustard seeds using a mixer grinder and keep aside.Heat oil in a pan, add the mustard seeds, urad dal and let it crackle.Add the asafoetida, red chilli, curry leaves and let it splutter.Add the vegetables, season with salt and mix well.Add the turmeric powder, mix well and let the vegetables cook in its own steam with a lid closed. This will take around 10 minutes.Once the vegetables are well cooked, add the coconut masala and mix well.Saute for 5 minutes and turn off the heat.Serve the Mixed Vegetables Ajethna Recipe (Mangalorean Style Mixed Vegetables Sabzi) along with Steamed Rice, Bendekayi Koddel/Bolu Huli Recipe and Akki Peni Sandige (Rice idiyappam Fryums) for a Mangalorean inspired weekend lunch.
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<s>[INST] cup Green Moong Dal (Whole), Raw banana peel - chopped, teaspoon Turmeric powder (Haldi), - to taste, tablespoon Poppy seeds, tablespoon Fresh coconut - grated, cup Roasted Gram Dal (Pottukadalai), inch Cinnamon Stick (Dalchini), Green Chilli, sprig Coriander (Dhania) Leaves, inch Ginger - chopped, teaspoon Mustard seeds, sprig Curry leaves, pinch Asafoetida (hing), Oil, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Green Moong Dal (Whole), Raw banana peel - chopped, teaspoon Turmeric powder (Haldi), - to taste, tablespoon Poppy seeds, tablespoon Fresh coconut - grated, cup Roasted Gram Dal (Pottukadalai), inch Cinnamon Stick (Dalchini), Green Chilli, sprig Coriander (Dhania) Leaves, inch Ginger - chopped, teaspoon Mustard seeds, sprig Curry leaves, pinch Asafoetida (hing), Oil. The dish follows a Vegetarian diet.
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To begin making the Green Moong Dal Kootu with Raw Banana Peel, soak the green moong dal in water overnight and keep it ready.Pressure cook the moong dal with water, turmeric powder, salt for about 4 whistle and turn off the heat. Allow the pressure to release naturally, open the cooker, drain off the excess water and set the moong dal. Meanwhile peel the banana and chop them fine, soak them in cold water.In a mixer- jar combine the poppy seeds, coconut, fried gram, cinnamon stick, green chilli, coriander leave, ginger, and grind by adding some water into a smooth paste.Heat a sauce pan with oil. Add mustard seeds and allow it crackle.Add in curry leaves and allow it to crackle for few seconds and add a pinch of hing. Add chopped banana peel and saute for few seconds.Add the freshly ground masala paste cook till the raw smell of the masala goes away.Add in cooked green dal and check for salt. Serve hot.Serve the Green Moong Dal Kootu with Raw Banana Peel along with steamed rice and Mango Rasam Recipe to make it a complete meal.
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<s>[INST] cups Broccoli - florets, cup Paneer (Homemade Cottage Cheese) - cubes, cup Raw Peanuts (Moongphali), Green Chillies, Onions - chopped, Tomatoes - chopped, teaspoon Cumin seeds (Jeera), teaspoon Whole Black Peppercorns, teaspoon Kashmiri Red Chilli Powder, teaspoon Garam masala powder, teaspoon Biryani Masala, teaspoon Turmeric powder (Haldi), teaspoons Butter, teaspoon Kasuri Methi (Dried Fenugreek Leaves), - to taste, High Protein Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cups Broccoli - florets, cup Paneer (Homemade Cottage Cheese) - cubes, cup Raw Peanuts (Moongphali), Green Chillies, Onions - chopped, Tomatoes - chopped, teaspoon Cumin seeds (Jeera), teaspoon Whole Black Peppercorns, teaspoon Kashmiri Red Chilli Powder, teaspoon Garam masala powder, teaspoon Biryani Masala, teaspoon Turmeric powder (Haldi), teaspoons Butter, teaspoon Kasuri Methi (Dried Fenugreek Leaves), - to taste. The dish follows a High Protein Vegetarian diet.
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To begin with Broccoli Paneer And Peanut Masala, heat a teaspoon of oil in a wok. Add pepper corns and 1 teaspoon Jeera/ Cumin.Once it splutters, add the chopped onions and chillies. Roast till the onions turn slightly brown.Add the peanuts and roast for 3-4 minutes on medium flame.After 3-4 minutes, add the chopped tomatoes and mix well. Once the tomatoes turn mushy switch off the flame and allow it to cool.Once it reaches the room temperature, blend it into a fine paste in a blender. Keep the paste aside.Heat a teaspoon of oil in the same wok. Add jeera/cumin, chili powder and turmeric/ haldi. Add broccoli and sauté on medium flame for 8 to 10 minutes.Add paneer, garam masala and biryani masala. Mix well and ensure it does not burn. Add the onion-tomato paste and mix well.Add salt, butter and let it simmer on medium flame for 5 to 8 minutes. Lastly, add kasuri methi and mix well. Switch off the flame after 5 minutes and it is ready to be served.Serve Broccoli Paneer And Peanut Masala with phulka or whole wheat Lachha parathas and Beetroot Raita for a delicious meal.
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<s>[INST] cup Whole Wheat Flour, teaspoons Baking powder, cup Sugar, Whole Eggs, teaspoons Vanilla Extract, cup Extra Virgin Olive Oil, cup Carrot (Gajjar) - finely grated, cup Cashew nuts - finely chopped, Eggetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Whole Wheat Flour, teaspoons Baking powder, cup Sugar, Whole Eggs, teaspoons Vanilla Extract, cup Extra Virgin Olive Oil, cup Carrot (Gajjar) - finely grated, cup Cashew nuts - finely chopped. The dish follows a Eggetarian diet.
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To begin making the Carrot Cake Recipe for Healthy Heart, first get all the ingredients ready and keep aside.Preheat the oven to 180 C, grease a baking pan with butter and dust it flour and keep aside.Sift the flour and baking powder in a bowl and keep aside.In a large mixing bowl, using a hand mixer, beat in the eggs until creamy. Gradually add the olive oil and beat in. Add the vanilla essence and sugar and beat.Gradually add the flour mixture, the grated carrots, and finely chopped cashewnuts. Beat until all the ingredients are just about combined. Once well combined, pour the carrot cake batter into the prepare baking pan and place it in the preheated oven.Bake in the preheated oven, for about 35 to 40 minutes until the tester inserted in the center comes out clean.Once done, remove the heart healthy carrot cake from the oven and allow it to cool a bit and serve.Serve the Carrot Cake along with a tall glass for milk for breakfast or even as an evening tea time snack along with a cup of Green tea.
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<s>[INST] grams Shrimps, grams Tofu, cup Iceberg lettuce - shredded, cup Cabbage (Patta Gobi/ Muttaikose) - shredded, cup Carrots (Gajjar) - grated, cup Beetroot - grated, cup Red baby radish - sliced to roundels, cup Yellow Bell Pepper (Capsicum) - sliced, Green Chilli - chopped, - to taste, teaspoon Whole Black Peppercorns - crushed, teaspoon Lemon juice, teaspoon Balsamic Vinegar, teaspoon Red Chilli flakes, teaspoon Sugar, teaspoon Extra Virgin Olive Oil, tablespoons Coriander (Dhania) Leaves - chopped, Mint Leaves (Pudina), tablespoons Roasted Peanuts (Moongphali) - husked and crushed, High Protein Non Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: grams Shrimps, grams Tofu, cup Iceberg lettuce - shredded, cup Cabbage (Patta Gobi/ Muttaikose) - shredded, cup Carrots (Gajjar) - grated, cup Beetroot - grated, cup Red baby radish - sliced to roundels, cup Yellow Bell Pepper (Capsicum) - sliced, Green Chilli - chopped, - to taste, teaspoon Whole Black Peppercorns - crushed, teaspoon Lemon juice, teaspoon Balsamic Vinegar, teaspoon Red Chilli flakes, teaspoon Sugar, teaspoon Extra Virgin Olive Oil, tablespoons Coriander (Dhania) Leaves - chopped, Mint Leaves (Pudina), tablespoons Roasted Peanuts (Moongphali) - husked and crushed. The dish follows a High Protein Non Vegetarian diet.
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To begin making the Tofu & Shrimp Salad Recipe With Balsamic Dressing, clean and wash the shrimp properly. Heat olive oil in a pan and saute shrimps till golden and cooked. Keep aside in a bowl. Cut tofu into small cubes and grill on stove top. To the shrimps add balsamic vinegar, some crushed pepper, a pinch of salt and some lemon juice. Mix well to combine.In a large mixing bowl add all the sliced, shredded and grate vegetables like the lettuce, cabbage, carrots, beetroot, baby red radish, yellow bell peppers and green chillies. Season them with salt, pepper, chili flakes and some lemon juice and mix well with a spatula.Add seasoned shrimps to the veg mix and toss well to combine.Now add some more lemon juice if required, check salt and then add some sugar and roasted peanuts. Mix again.Garnish with some fresh chopped coriander and mint and serve.Serve Tofu & Shrimp Salad Recipe With Balsamic Dressing along with Mexican Salsa Chicken With Italian Cream Cheese Recipe.
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<s>[INST] बड़े चम्मच जीरा, बड़ा चम्मच धनिये के बीज, बड़ा चम्मच पूरी काली मिर्च, छोटे चम्मच काला नमक या सेंधा नमक, बड़े चम्मच अमचूर, छोटा चम्मच हींग, - स्वाद अनुसार, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: बड़े चम्मच जीरा, बड़ा चम्मच धनिये के बीज, बड़ा चम्मच पूरी काली मिर्च, छोटे चम्मच काला नमक या सेंधा नमक, बड़े चम्मच अमचूर, छोटा चम्मच हींग, - स्वाद अनुसार. The dish follows a Vegetarian diet.
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चाट मसाला रेसिपी बनाने के लिए सबसे पहले एक कढ़ाई में जीरा, धनिये के बीज, काली मिर्च को धीमी आंच पर सेक ले. इसमें 8 से 10 मिनट लगेंगे। गैस बंद करें और ठंडा होने दे. एक मिक्सर जार में यह मिश्रण के साथ काला नमक, अमचूर पाउडर, हींग, नमक डाले और अच्छी तरह से पीस कर पाउडर बना ले. आपका चाट मसाला पाउडर तैयार है. आप इस मसाले का इस्तेमाल छास, सलाद, दही वड़े या किसी भी और रेसिपी को चटपटा बनाने के लिए कर सकते है.
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<s>[INST] Ciabatta bread - cut into smaller slices, Pineapple - roundels, grams Britannia Cream Cheese, teaspoon Honey, teaspoons Extra Virgin Olive Oil, sprig Coriander (Dhania) Leaves, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Ciabatta bread - cut into smaller slices, Pineapple - roundels, grams Britannia Cream Cheese, teaspoon Honey, teaspoons Extra Virgin Olive Oil, sprig Coriander (Dhania) Leaves. The dish follows a Vegetarian diet.
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To begin with the Pineapple Crostini With Honey And Cream Cheese Recipe first, we pre- heat oven at 180 degrees for 10 minutes.Now arrange the ciabatta bread on a greased baking sheet and drizzle them with olive oil.Toast the bread in the oven , and allow it to toast for 7 - 8 minutes or till they turn golden brown on both the sides. Now take the cream cheese and add some honey to it, start whisking them with a hand mixer and make sure the mixture is smooth. Spread the cheese on top of the toasted pieces and place the pineapples on top of the cheese.Garnish with sprinklings fresh/dry herbs and a drizzle of honey.Your simple and Fruit Crostini With Honey And Cream Cheese Recipe is ready to be served with some hot chocolate </s> |
<s>[INST] cup Tapioca Flour (Sago) - soaked, cup Curd (Dahi / Yogurt), Ripe Bananas - sliced, Apple - cubed, cup Anardana Powder (Pomegranate Seed Powder), tablespoon Honey, tablespoon Badam (Almond) - roasted, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Tapioca Flour (Sago) - soaked, cup Curd (Dahi / Yogurt), Ripe Bananas - sliced, Apple - cubed, cup Anardana Powder (Pomegranate Seed Powder), tablespoon Honey, tablespoon Badam (Almond) - roasted. The dish follows a Vegetarian diet.
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We begin making Sago Yogurt Parfait Recipe ( Creamy Tapioca Pearls With Assorted Fruits Recipe) by soaking the tapioca pearls in water for about 4 hours. Then later drain the water and boil it in water with 1/2 cup of water for about 5 minutes till it is soft and done.Keep all the fruits ready and cut. Mix the boiled sago with yogurt, fruits, and nuts in a bowl. Drizzle the honey over it.Serve your Sago Yogurt Parfait ( Creamy Tapioca Pearls With Assorted Fruits) for a quick breakfast with Spinach omelette recipe or broccoli pesto open toast for a healthy start. </s> |
<s>[INST] cup Coriander (Dhania) Seeds, tablespoons Black Urad Dal (Whole), tablespoons Roasted Gram Dal (Pottukadalai), Dry Red Chillies, leaves - few sprigs, grams Tamarind - (small lemon sized), cloves Garlic - chopped, teaspoon Sunflower Oil, - to taste, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Coriander (Dhania) Seeds, tablespoons Black Urad Dal (Whole), tablespoons Roasted Gram Dal (Pottukadalai), Dry Red Chillies, leaves - few sprigs, grams Tamarind - (small lemon sized), cloves Garlic - chopped, teaspoon Sunflower Oil, - to taste. The dish follows a Vegetarian diet.
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To begin making Andhra Style Nalla Karam Podi Recipe, get ready with all the ingredients. Heat a little oil in a kadai. Once the oil is hot, on a medium flame, fry coriander seeds on a low medium flame until crisp and smells divine. It takes about a minute or two.Take the coriander seeds out of the kadai and put them on a plate to cool off.In the same kadai, roast Pottukadalai (Senagalu) and black urad dal. Fry until golden brown. Remove them on the plate along with coriander seeds.Next, in the same kadai, dry roast chillies, curry leaves and tamarind till the moisture from tamarind is reduced a bit. Make sure not to burn chillies or curry leaves, saute till they crisp up.Once they are dry roasted, take them off on another plate to cool.After switching off the heat, add in the garlic and saute for a minute and leave in kadai for a minute.Mix everything and allow to rest for a few minutes until the ingredients are cooled to room temperature.Transfer all the ingredients to a mixer jar and grind to a fine powder.Serve Andhra Style Nalla Karam Podi Recipe along with Tomato Uttapam Recipe, Ragi Idli Recipe and Chow-Chow Sambar (Chayote Squash Sambar) Recipe or along with a meal plate of steamed rice, Kollu Rasam Recipe (Nourishing HorseGram Stew), Elai Vadam Recipe and Mango Pickle (Andhra Avakaya) Recipe.
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<s>[INST] Ripe Bananas - small variety (Yelakki Banana), Apple - peeled and cored, cup Rice, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Ripe Bananas - small variety (Yelakki Banana), Apple - peeled and cored, cup Rice. The dish follows a Vegetarian diet.
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To begin making the Banana and Apple Porridge for babies, we have to first cook the rice.Add 1/4 cup rice along with 1/2 cup water to a pressure cooker. Pressure cook for 3 whistles, turn off the heat and release the pressure naturally. Meanwhile, mash the banana in a bowl and keep aside. Peel and core an apple and cut the apple into small pieces.Add 1/4 cup water into a saucepan. Add the cut apple pieces to the saucepan and boil the apple pieces in the water until it is well cooked. Once the apple pieces are cooked, remove from the saucepan and mash them. In a bowl, add the cooked rice and mash it. Next add the mashed banana and apples into the mashed rice. Give it a good mix. Banana and Apple Porridge is ready to be served. You can add some water or milk if you baby prefers it to be thinner.Serve this delicious Banana and Apple Porridge as a meal to your baby/toddler during lunch or dinner for a wholesome meal. </s> |
<s>[INST] grams Chicken thighs - cut into 2, Onions - big french onions, tablespoon Butter, tablespoons Extra Virgin Olive Oil, cloves Garlic, teaspoon Dried Thyme Leaves, cups Chicken stock, teaspoon All Purpose Flour (Maida), - to taste, teaspoon Black pepper powder, teaspoon Vinegar, teaspoon Dijon Mustard, cup Gruyere Cheese, Non Vegeterian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: grams Chicken thighs - cut into 2, Onions - big french onions, tablespoon Butter, tablespoons Extra Virgin Olive Oil, cloves Garlic, teaspoon Dried Thyme Leaves, cups Chicken stock, teaspoon All Purpose Flour (Maida), - to taste, teaspoon Black pepper powder, teaspoon Vinegar, teaspoon Dijon Mustard, cup Gruyere Cheese. The dish follows a Non Vegeterian diet.
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To begin making the French Onion Chicken recipe, clean and wash the chicken thighs well. Cut them into 2 pieces. I used chicken without skin.Add salt, pepper powder to the chicken pieces and mix well. Marinate it for about 30 minutes inside fridge.In a cast iron pan add olive. Add crushed garlic and sauté until it turns brown. Now add the marinated chicken pieces. Roast it until it turns brown on both sides. Remove from the pan and set it aside.Now add butter and let it melt. Add thin sliced onions to the pan and cook on low flame until the onions caramelize. It would take some time to caramelize the onions. Be patient.Once the onions are caramelized, add thyme and sauté for a minute.Add flour, whisk well. Make sure no lumps are formed.Add chicken stock, continue to whisk and cook until thickened.Add the roasted chicken into the pan, cook for 5 to 7 minutes.Finally add vinegar and Dijon mustard mix well and cook for 3 minutes.Now add grated Gruyere cheese on top of the chicken, broil it for 2 to 3 minutes until cheese melts and bubbles up.Serve French Onion Chicken along with Roasted Garlic No Knead Skillet Bread Recipe With Olives and Summer Salad Recipe-Red Cabbage, Lettuce Onions & Tomatoes for a lip smacking Sunday Brunch.
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<s>[INST] cup Vivatta Maida, cup Ragi Flour (Finger Millet/ Nagli), cup Flax seed powder (flax meal), cup Pumpkin puree, cup Sugar, tablespoon Butter - melted, tablespoon Baking powder, teaspoon Cinnamon Powder (Dalchini), Whole Egg, tablespoons Milk - (adjust), Eggetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Vivatta Maida, cup Ragi Flour (Finger Millet/ Nagli), cup Flax seed powder (flax meal), cup Pumpkin puree, cup Sugar, tablespoon Butter - melted, tablespoon Baking powder, teaspoon Cinnamon Powder (Dalchini), Whole Egg, tablespoons Milk - (adjust). The dish follows a Eggetarian diet.
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To begin making Pumpkin Cupcakes Recipe With Finger Millet And Flax Seed, heat the oven to 375 degrees Fahrenheit.In a big bowl, add the sugar and melted butter. Whisk them together with a hand mixer. To this, add the egg and whisk them all together.Add 1/2 cup of all-purpose flour, whisk and then add 1/2 cup of pumpkin puree.Whisk them together; at this point the batter will be thick. Add milk to thin it out as needed.Add the 1/2 cup of finger millet flour, whisk it all in and then add the remaining 1/2 cup of pumpkin puree. Whisk it together.Finally, add the baking powder, flax seed powder and the cinnamon powder. Whisk them together to a smooth batter.Line the cupcake pan (I used a metal non-stick pan) with paper cupcake liners/molds. Using an ice cream scoop, pour the batter into the molds. That way each mold gets about the same amount of batter. Bake for 15 min at 375 degrees Fahrenheit. Check by inserting a toothpick into one of the cupcakes and remove from oven once the toothpick comes out clean.Serve Pumpkin Cupcakes Recipe With Finger Millet And Flax Seed with Garlic & Ginger Spiced Potato Wedges Recipe (Baked) and Ice-Apple And Plum Rose Juice Recipe.
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<s>[INST] tablespoon Extra Virgin Olive Oil - extra virgin, tablespoon Butter (unsalted), cup Red onion - minced, tablespoon Fennel bulb - washed, tablespoon Leek - washed, cup French Beans - washed, tablespoon Celery - washed, cups Sorrel Leaves (Gongura) - shredded, cups Vegetable stock, - to taste, pepper powder - to taste, tablespoon Tarragon - fresh and minced (1/4 tablespoon if dried tarragon used), tablespoon Parsley leaves - fresh and minced (1/4 tablespoon if dried parsley used), cup Black Eyed Beans (Lobia) - cooked, cup Fresh cream - light one, High Protein Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: tablespoon Extra Virgin Olive Oil - extra virgin, tablespoon Butter (unsalted), cup Red onion - minced, tablespoon Fennel bulb - washed, tablespoon Leek - washed, cup French Beans - washed, tablespoon Celery - washed, cups Sorrel Leaves (Gongura) - shredded, cups Vegetable stock, - to taste, pepper powder - to taste, tablespoon Tarragon - fresh and minced (1/4 tablespoon if dried tarragon used), tablespoon Parsley leaves - fresh and minced (1/4 tablespoon if dried parsley used), cup Black Eyed Beans (Lobia) - cooked, cup Fresh cream - light one. The dish follows a High Protein Vegetarian diet.
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To begin making French Style Red Sorrel Two Bean Soup Set all the ingredients ready to prepare. Check that the butter is at room temperature.If the black eyed beans are not cooked, pressure cook for 2 whistles with enough water to just cover the beans, and add a little salt before setting it on the stove.Drain when done and keep aside till required. Separate sorrel leaves from stalks, and slice away any thick mid vein.Wash and drain the sorrel and shred the leaves. Wash, trim and mince leek and fennel. Thinly slice onion and beans, wash and mince tarragon and parsley.Heat a thick bottomed pan and add the olive oil. Heat on low flame till it is warm but not smoking.Add butter, let it melt. Add onion, sauté.Add fennel and leek slices, sauté for about 5 minutes on low flame, stirring frequently so they do not brown.Add sliced french beans, sauté for 5 minutes on low flame, stirring frequently so the vegetables do not brown.Add celery slices, saute. Add the stock, bring it to a boil and then reduce the flame to low so the stock simmers.Add the sorrel leaves, bring once more to a boil and then simmer for about 10 minutes on low flame.Add the seasoning (salt and pepper) and stir.Add the cooked black eyed peas, stir and let it cook for 2-3 minutes. Add minced parsley and tarragon, stir.Add the cream after reserving about 2 tablespoons for garnish, and stir, keeping the stove on low flame.Serve French Style Red Sorrel Two Bean Soup along with Garlic Bread for a weeknight dinner. </s> |
<s>[INST] cup Mangalorean cucumber - chopped into small size with skin, teaspoon Mustard seeds, teaspoon White Urad Dal (Split), Onion - finely chopped, cloves Garlic - finely chopped, sprig Curry leaves - finely chopped, teaspoon Turmeric powder (Haldi), - to taste, cup Fresh coconut, Dry Red Chillies, teaspoon Cumin seeds (Jeera), Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Mangalorean cucumber - chopped into small size with skin, teaspoon Mustard seeds, teaspoon White Urad Dal (Split), Onion - finely chopped, cloves Garlic - finely chopped, sprig Curry leaves - finely chopped, teaspoon Turmeric powder (Haldi), - to taste, cup Fresh coconut, Dry Red Chillies, teaspoon Cumin seeds (Jeera). The dish follows a Vegetarian diet.
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To begin making the Mangalorean Southekayi Palya Recipe (Mangalore Cucumber Palya/ Sabzi Recipe), prep all the ingredients and keep them ready.Grind the coconut, cumin seeds and dry red chilli into a coarse mixture using a mixer grinder. Do not add any water to this. It needs to be a dry mixture. Keep this aside.Heat oil in a kadai/ wok over medium heat; add the mustard seeds, urad dal and allow the seeds to crackle and the dal to turn golden brown and crisp.Stir in the chopped garlic, onion, and curry leaves. Saute the onion and garlic until the onions turn soft. Add the cut mangalore cucumber ( southekayi), turmeric powder, salt to taste and the ground coconut mixture. Give it a stir.Sprinkle 2 to 3 tablespoons of water, cover the pan and allow the Southekayi Palya to cook until it is soft and done.Once done, turn off the heat and check the salt and adjust according to taste. Transfer the Southekayi Palya to a serving bowl and serve hot.Serve the Southekayi Palya Recipe along with Phulka, Thakkali Rasam and Rice for a delicious meal. </s> |
<s>[INST] ग्राम पनीर, आलू - उबाल ले, छोटा चम्मच जीरा पाउडर, छोटा चम्मच हल्दी पाउडर, छोटा चम्मच लाल मिर्च पाउडर, छोटा चम्मच अदरक लहसुन का पेस्ट, कप ब्रेड क्रम्ब्स, - स्वाद अनुसार, - प्रयोग अनुसार, कप ब्रेड क्रम्ब्स, बड़ा चम्मच तिल (सफ़ेद), High Protein Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: ग्राम पनीर, आलू - उबाल ले, छोटा चम्मच जीरा पाउडर, छोटा चम्मच हल्दी पाउडर, छोटा चम्मच लाल मिर्च पाउडर, छोटा चम्मच अदरक लहसुन का पेस्ट, कप ब्रेड क्रम्ब्स, - स्वाद अनुसार, - प्रयोग अनुसार, कप ब्रेड क्रम्ब्स, बड़ा चम्मच तिल (सफ़ेद). The dish follows a High Protein Vegetarian diet.
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आलू पनीर कबाब रेसिपी बनाने के लिए सबसे पहले सारी सामग्री तैयार ले. आलू को एक प्रेशर कुकर में प्रयोग अनुसार पानी और नमक के साथ डाले। 4 से 5 सिटी आने तक पका ले.प्रेशर अपने आप निकलने दे. कुकर खोले, आलू का छिलका निकाले और मैश कर ले. पनीर को भी अपने हाथो से मैश कर ले. आलू और पनीर को एक बाउल में डाले और मिला ले. अब इसमें जीरा पाउडर, हल्दी पाउडर, लाल मिर्च पाउडर, अदरक लहसुन का पेस्ट, ब्रेड क्रम्ब्स, नमक डाले और अच्छी तरह से मिला ले. अब एक पैन में तेल गरम करें। अब मिश्रण के गोले बनाए, इन्हे ब्रेड क्रम्ब्स से कोट करें और तिल डाले। इन्हे पैन में डाले और दोनों तरफ से सुनहरा और कुरकुरा होने तक पका ले.अगर आप बेक करना चाहते है तो पहले से गरम ओवन में 180 डिग्री सेल्सियस पर 15 मिनट के लिए दोनों तरफ से पका ले. परोसे। आलू पनीर कबाब रेसिपी को पुदीना चटनी और इमली की चटनी के साथ बारिश के दिनों में परोसे। इसके साथ मसाला चाय भी परोस सकते है.
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<s>[INST] cup All Purpose Flour (Maida), tablespoons Condensed Milk, grams Nutella Spread, grams Butter, teaspoon Baking powder, teaspoon Baking soda, cup Milk - lukewarm, teaspoon Vanilla Extract, 1/2 teaspoon Vinegar, tablespoon Sugar, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup All Purpose Flour (Maida), tablespoons Condensed Milk, grams Nutella Spread, grams Butter, teaspoon Baking powder, teaspoon Baking soda, cup Milk - lukewarm, teaspoon Vanilla Extract, 1/2 teaspoon Vinegar, tablespoon Sugar. The dish follows a Vegetarian diet.
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To begin making the Eggless Nutella Swirl Cupcakes recipe, firstly preheat the oven to 180℃.Grease cupcake tin with some butter or cooking oil.Take a big bowl and sift flour, baking powder, baking soda twice together in it. Keep it aside.Now in a large bowl, add butter, condensed milk, vanilla essence and sugar together and whisk them until combined or gets creamy texture.Now mix wet and dry ingredients together with the help of luke warm milk. Now add vinegar and mix well.Take prepared cupcake tin or moulds and fill each cup about 2/3 full with the batter.Drop 1 teaspoon of nutella to each and swirl it around a few times with a toothpick.Bake them for 10 to 12 minutes. Check the cupcake by inserting a toothpick in the centre of the cake. If it comes out clean that means cupcake is ready and if not then bake it for another 2 to 3 minutes.Let the cake cool down for 3 to 4 minutes and then serve.Serve Eggless Nutella Swirl Cupcakes along with Cucumber Cheese sandwich and Masala Tea during tea time break.
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<s>[INST] Carrots (Gajjar), cup Methi Leaves (Fenugreek Leaves) - tightly packed, Onion - finely chopped, teaspoon Cumin seeds (Jeera), (hing) - A pinch, teaspoon Red Chilli powder, teaspoon Coriander Powder (Dhania), teaspoon Turmeric powder (Haldi), teaspoon Amchur (Dry Mango Powder), - to taste, tablespoons Sunflower Oil, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Carrots (Gajjar), cup Methi Leaves (Fenugreek Leaves) - tightly packed, Onion - finely chopped, teaspoon Cumin seeds (Jeera), (hing) - A pinch, teaspoon Red Chilli powder, teaspoon Coriander Powder (Dhania), teaspoon Turmeric powder (Haldi), teaspoon Amchur (Dry Mango Powder), - to taste, tablespoons Sunflower Oil. The dish follows a Vegetarian diet.
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To begin making the Gajar Methi Sabzi recipe, firstly peel, wash and chop the carrots into small pieces.Pick the methi leaves from stem and wash the leaves well. Chop the methi leaves fine.Heat oil in a wok/kadai. Add cumin seeds to hot oil and wait till it turns brown. Add asafoetida, mix.Add finely chopped onions and sauté till onions turn soft and translucent.Add coriander powder, red chilli powder, turmeric powder, salt to taste and give it good mix.Now add chopped carrots, mix and cook until for 5 minutes on medium flame.Add1/4 cup water and continue to cook the carrots. When carrots are half done, add finely chopped methi leaves.Cook until all vegetables are cooked, keep stirring in between.When all water evaporates and carrots turn tender, sprinkle amchur powder and 1 more teaspoon oil over the vegetables and stir well.Cook for 2 minutes on low flame, remove the pan from stove and serve hot. Serve Gajar Methi Sabzi with Curd Rice or Phulkas and Panchmel Dal for a percent weekday lunch or dinner. </s> |
<s>[INST] कप चकुंदर - काट ले, कप हरा धनिया - काट ले, कप टमाटर - काट ले, हरी मिर्च - काट ले, बड़ा चमच्च निम्बू का रस, - प्रयोग अनुसार, - स्वाद अनुसार, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: कप चकुंदर - काट ले, कप हरा धनिया - काट ले, कप टमाटर - काट ले, हरी मिर्च - काट ले, बड़ा चमच्च निम्बू का रस, - प्रयोग अनुसार, - स्वाद अनुसार. The dish follows a Vegetarian diet.
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चकुंदर और टमाटर की चटनी बनाने के लिए सबसे पहले सारी सामग्री तैयार कर ले. अब एक फ़ूड प्रोसेसर में चकुंदर, धनिया, टमाटर, हरी मिर्च डाले और अच्छी तरह से पीस ले. अब इसमें नमक, थोड़ा पानी और निम्बू का रस डाले और 20 सेकण्ड्स के लिए और पिसे। आपकी चटनी तैयार है. चकुंदर और टमाटर की चटनी को घी रोस्ट मसाला डोसा और फ़िल्टर कॉफ़ी के साथ सुबह के नाश्ते के लिए परोसे.
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<s>[INST] grams Tomatoes - chopped, 1 onion - finely chopped, 50 grams Chakundar - chopped, 3 cloves garlic, 1 teaspoon whole black pepper, 1 inch cinnamon, 2 long, 2 cardamom, 2 teaspoons butter, 1 teaspoon Oil, 2 cups water, 1/2 cup milk, salt - as per taste, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: grams Tomatoes - chopped, 1 onion - finely chopped, 50 grams Chakundar - chopped, 3 cloves garlic, 1 teaspoon whole black pepper, 1 inch cinnamon, 2 long, 2 cardamom, 2 teaspoons butter, 1 teaspoon Oil, 2 cups water, 1/2 cup milk, salt - as per taste. The dish follows a Vegetarian diet.
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टमाटर और चकुंदर का सूप रेसिपी बनाने के लिए सबसे पहले एक कढ़ाई में तेल गरम करें। इसमें इलाईची, दालचीनी, लॉन्ग, काली मिर्च डाले और 30 सेकण्ड्स के लिए पका ले.30 सेकण्ड्स बाद इसमें लहुसन, प्याज डाले और इनके नरम होने तक पका ले. अब इसमें टमाटर डाले और टमाटर का छिलका निकलने तक पका ले. अब इसमें चकुंदर, नमक, पानी डाले और 2 से 3 सिटी आने तक पका ले. गैस बंद करें और प्रेशर अपने आप निकलने दे. प्रेशर निकलने के बाद, कुकर खोले और मिश्रण को थोड़ा ठंडा होने दे. ब्लेंडर में डाले और पीस ले. पीसने के बाद छान ले और अलग से रख दे. इस मिश्रण को सॉसपैन में दूध के साथ डाले और 2 से 3 मिनट के लिए पका ले. टमाटर और चकुंदर का सूप रेसिपी को अपने खाने से पहले परोसे खाने में पालक दाल, प्याज वाली भिंडी और फुल्का परोसे।
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<s>[INST] ड्रमस्टिक - 2 इंच के साइज में काट ले, छोटा चमच्च कलोंजी के बीज, इंच अदरक - कस ले, टहनी कढ़ी पत्ता - तोड़ ले, तेज पत्ता - तोड़ ले, इंच दाल चीनी, टमाटर - बारीक काट ले, छोटा चमच्च हल्दी पाउडर, छोटा चमच्च धनिया पाउडर, छोटा चमच्च हींग, - स्वाद अनुसार, मिर्च पाउडर - स्वाद अनुसार, टहनी हरा धनिया - बारीक काट ले, छोटा चमच्च तेल, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: ड्रमस्टिक - 2 इंच के साइज में काट ले, छोटा चमच्च कलोंजी के बीज, इंच अदरक - कस ले, टहनी कढ़ी पत्ता - तोड़ ले, तेज पत्ता - तोड़ ले, इंच दाल चीनी, टमाटर - बारीक काट ले, छोटा चमच्च हल्दी पाउडर, छोटा चमच्च धनिया पाउडर, छोटा चमच्च हींग, - स्वाद अनुसार, मिर्च पाउडर - स्वाद अनुसार, टहनी हरा धनिया - बारीक काट ले, छोटा चमच्च तेल. The dish follows a Vegetarian diet.
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To make the Saragvo Nu Shak, first pour the drumstick into the pressure cooker with 1/4 cup of water. Cook till 2 cities come. Turn off the gas and take out the pressure. Open the cooker, take out the drumstick and keep it aside. Heat the oil in the pan to make the masala. Add Kalonji, Ginger to it and cook for 20 seconds. After 20 seconds, add tomatoes, bay leaves, cinnamon and curry leaves. Cook until tomatoes are soft. After the tomatoes are soft, add turmeric powder, coriander powder, asafoetida, red chili powder, salt and cooked drumstick. Mix well. Reduce the flame, cover the pan and cook it for 5 minutes. Check salt and spices. Turn off the gas after 5 minutes and serve hot. Serve Saragvo Nu Shaq with Gujarati Kadhi and Methi Thepla for dinner. </s> |
<s>[INST] tablespoon Butter, cup Milk, cloves Garlic - crushed, cup Britannia Cream Cheese - if not available, cup Parmesan cheese, and Pepper - to taste, Herbs - Basil or Parsley, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: tablespoon Butter, cup Milk, cloves Garlic - crushed, cup Britannia Cream Cheese - if not available, cup Parmesan cheese, and Pepper - to taste, Herbs - Basil or Parsley. The dish follows a Vegetarian diet.
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To begin making the Homemade Alfredo Pasta Sauce Recipe by heating a sauce pan with butter and saute the chopped garlic.Once the garlic is browned lower the heat to medium, add the milk along with cream cheese, parmesan cheese, salt, pepper, mixed herbs and give it a stir. Keep stirring till u get the desired Alfredo sauce consistency. Turn off the heat and use the Creamy White Sauce to make your pasta. If you are using it for storing purposes, cool the sauce and pour it into an airtight glass container. Store the Creamy White Sauce-Alfredo Pasta Sauce in a refrigerator for about a week and use it for making pastas and pasta salads. Here are some pasta recipes that you cook up with this creamy Pasta sauce : Penne Pasta In An Alfredo Sauce Recipe With Roasted Vegetables Alfredo Spaghetti with Broccoli & Olives Recipe
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<s>[INST] Spring Onion Greens - chopped (chop away onion bulbs), cup Boondi, Green Chillies - finely chopped, Oil - as required, teaspoon Cumin seeds (Jeera), teaspoon Asafoetida (hing), tablespoon Garlic - paste, tablespoon Turmeric powder (Haldi), tablespoon Coriander Powder (Dhania), tablespoon Red Chilli powder, tablespoon Garam masala powder, cup Dessicated Coconut, - to taste, cup Tomato - chopped, cup Water, teaspoon Amchur (Dry Mango Powder), Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Spring Onion Greens - chopped (chop away onion bulbs), cup Boondi, Green Chillies - finely chopped, Oil - as required, teaspoon Cumin seeds (Jeera), teaspoon Asafoetida (hing), tablespoon Garlic - paste, tablespoon Turmeric powder (Haldi), tablespoon Coriander Powder (Dhania), tablespoon Red Chilli powder, tablespoon Garam masala powder, cup Dessicated Coconut, - to taste, cup Tomato - chopped, cup Water, teaspoon Amchur (Dry Mango Powder). The dish follows a Vegetarian diet.
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To begin making the Boondi And Spring Onion Greens Sabzi recipe, heat oil in a non stick wok/kadhai, add cumin seeds and asafoetida.Once cumin seeds starts to crackle, add garlic paste, saute it till raw aroma of garlic goes away.Add coconut powder, saute it for few seconds and make sure coconut powder does not get burnt.Add turmeric powder, dhaniya powder, red chilli powder, garam masala powder and the required salt.Add spring onion green and mix it well, let it cook for 3 to 4 minutes. After 3 to 4 minutes, add chopped tomatoes and some water. Let it cook for another minute.Add dry mango powder and mix it well. Spread khari boondi over the mixture. Don’t mix it, just spread it and cover the lid for few seconds till boondi gets soft.Now mix it slowly and your Boondi And Spring Onion Greens Sabzi is ready to be served.Serve Boondi And Spring Onion Greens Sabzi along with Panchmel Dal and Tawa Paratha for a weekday meal. </s> |
<s>[INST] cups Methi Leaves (Fenugreek Leaves), cup Sweet corn, Onion - finely chopped, Tomatoes - finely chopped, Whole cashews - soaked in warm water for 15 minutes, cup Fresh cream, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, teaspoon Amchur (Dry Mango Powder), teaspoon Sugar, teaspoons Butter, cloves Cardamom (Elaichi) Pods/Seeds, teaspoon Cumin seeds (Jeera), inch Cinnamon Stick (Dalchini), Cloves (Laung), Whole Black Peppercorns, Whole Black Peppercorns, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cups Methi Leaves (Fenugreek Leaves), cup Sweet corn, Onion - finely chopped, Tomatoes - finely chopped, Whole cashews - soaked in warm water for 15 minutes, cup Fresh cream, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, teaspoon Amchur (Dry Mango Powder), teaspoon Sugar, teaspoons Butter, cloves Cardamom (Elaichi) Pods/Seeds, teaspoon Cumin seeds (Jeera), inch Cinnamon Stick (Dalchini), Cloves (Laung), Whole Black Peppercorns, Whole Black Peppercorns. The dish follows a Vegetarian diet.
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To begin making Corn Methi Malai Recipe, the first step is to wash the fenugreek leaves/methi leaves thoroughly and roughly chop them.Soak the cashew nuts in warm water for a minimum of 15 minutes. In a pressure cook add the sweet corn along with 2 tablespoons of water and pressure cook for 1 whistle. Turn off the flame and allow the pressure to release naturally. Drain the water and keep the corn aside. In a pan, heat oil on medium flame. Once the oil is hot, add chopped onions and saute until translucent.Next add chopped tomatoes and cook until the tomatoes are soft and mushy. Turn off the flame and allow the mixture to cool. Add the cooked tomatoes and onions to a mixer along with the soaked cashews and grind everything together to form a smooth paste. Keep aside.In a heavy bottomed pan, heat butter on low flame. Once the butter becomes frothy, add the spices - cardamom, cumin seeds, cinnamon, cloves and black peppercorns.Saute in the butter until the spices turn aromatic. Next add the ground onion tomato mixture, required amount of salt, turmeric powder, chilli powder and dry mango powder to it.Mix and cook for a minute until raw smell of the spices go away.Now add roughly chopped methi leaves and cooked corn kernels. Stir and cook simmered on a medium flame until oil separates.Finally add sugar and cream to the Corn Methi mixture, stir well and cook on a completely low flame for two minutes. Turn off the flame. The delicious corn methi malai gravy is ready. Serve Corn Methi Malai Gravy Recipe along with hot Phulkas or Naan along with a Kala Chana Salad and Lauki Raita to make it a complete Sunday night dinner.
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<s>[INST] Indian butter fish, tablespoons Mustard oil, teaspoon Turmeric powder (Haldi), teaspoon Kashmiri Red Chilli Powder, Dry Red Chillies, Green Chillies - slit, cup Water, (Dhania) Leaves - few, tablespoon Fresh cream, teaspoon Panch Phoran Masala, - to taste, High Protein Non Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Indian butter fish, tablespoons Mustard oil, teaspoon Turmeric powder (Haldi), teaspoon Kashmiri Red Chilli Powder, Dry Red Chillies, Green Chillies - slit, cup Water, (Dhania) Leaves - few, tablespoon Fresh cream, teaspoon Panch Phoran Masala, - to taste. The dish follows a High Protein Non Vegetarian diet.
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To begin making the Creamy Indian Butter Fish Recipe, first clean the fish and dry it. Marinate with little salt and keep aside for 2 minutes.Take a medium bowl and whisk together cream, turmeric powder, punch phoren masala, kashmiri red chilli powder, water and salt. Keep it aside.Place the fish in frying pan and fry lightly both sides for two minutes.Pour the whisked creamy sauce on top of the fishes so to coat them entirely. Keep the green chillies on fishes. Take extra care not to break the fish while flipping as it is extremely delicate to work with.Cover and cook on low flame for 5 minutes. Check the salt and adjust the taste. Sprinkle few coriander leaves and it is ready to be served.Serve Creamy Indian Butter Fish with Bengali Style Tetor Dal and Steamed Rice for a weekday meal. </s> |
<s>[INST] grams Baby corn - sliced, grams Paneer (Homemade Cottage Cheese) - diced, Onion - chopped, inch Ginger - finely chopped, cloves Garlic - finely chopped, Tomatoes - chopped, teaspoon Turmeric powder (Haldi), teaspoon Garam masala powder, teaspoon Cardamom Powder (Elaichi), teaspoon Kashmiri Red Chilli Powder, teaspoon Ghee - for garnish, teaspoon Kasuri Methi (Dried Fenugreek Leaves), teaspoon Sunflower Oil, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: grams Baby corn - sliced, grams Paneer (Homemade Cottage Cheese) - diced, Onion - chopped, inch Ginger - finely chopped, cloves Garlic - finely chopped, Tomatoes - chopped, teaspoon Turmeric powder (Haldi), teaspoon Garam masala powder, teaspoon Cardamom Powder (Elaichi), teaspoon Kashmiri Red Chilli Powder, teaspoon Ghee - for garnish, teaspoon Kasuri Methi (Dried Fenugreek Leaves), teaspoon Sunflower Oil. The dish follows a Vegetarian diet.
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To begin making the Kadai Baby Corn Paneer Recipe, heat oil in a heavy bottomed pan. Once the oil is slightly hot, add ginger and garlic. Let it cook for about 30 seconds.After 30 seconds, add in the onions and saute till they become soft and translucent. This will take about a minute or two.As soon as the onion become translucent, add the baby corn and stir fry till the baby corn become tender.Then slowly add in the tomato along with turmeric powder, cardamom powder, red chilli powder and saute well for about 10 minutes.After 10 minutes, add in the paneer, kasuri methi into the Baby Corn Stir Fry. Stir and combine everything well and check for seasoning like salt and switch off the heat. It is ready to be served.Serve the Kadai Baby Corn Paneer Recipe along with Dal Bukhara, Phulka, Aromatic Vegetable Pulao and Burani Raita to make a complete meal.
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<s>[INST] cup Masoor Dal (Whole), Dry Red Chillies, cup Roasted Gram Dal (Pottukadalai), teaspoon Cumin seeds (Jeera), grams Tamarind, cloves Garlic, - to taste, teaspoon Mustard seeds, teaspoon White Urad Dal (Split), Dry Red Chillies, sprig Curry leaves, pinch Asafoetida (hing), Oil, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Masoor Dal (Whole), Dry Red Chillies, cup Roasted Gram Dal (Pottukadalai), teaspoon Cumin seeds (Jeera), grams Tamarind, cloves Garlic, - to taste, teaspoon Mustard seeds, teaspoon White Urad Dal (Split), Dry Red Chillies, sprig Curry leaves, pinch Asafoetida (hing), Oil. The dish follows a Vegetarian diet.
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To begin making the Andhra Style Kandi Pachadi Recipe, heat a flat skillet with oil, add the masoor dal and cumin seeds and roast until they become light brown.Add the urad dal and dry red chilli at the end and fry until the chillies crisp up.Once done, cool it down and grind it along with tamarind, garlic into a smooth paste by adding water.To temper, heat a small tempering pan and add mustard seeds and urad dal and allow it splutter for 10 seconds.Add curry leaves, dry red chilies, hing and leave the curry leaves to crackle for 10 seconds.Pour this tempered oil over the chutney and serve. Serve the Andhra Style Kandi Pachadi Recipe with Homemade Crispy Ghee Roast Dosas and Spicy Crunchy Masala Idli Recipe to enjoy your morning breakfast.
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<s>[INST] grams Bhindi (Lady Finger/Okra), Pearl onions (Sambar Onions), Oil - as required, - as required to sprinkle, (Dhania) Leaves - Few sprigs, cup Garlic - paste, cup Onion - paste, teaspoon Green Chilli - crushed, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), teaspoon Coriander Powder (Dhania), - as required, teaspoon Sunflower Oil, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: grams Bhindi (Lady Finger/Okra), Pearl onions (Sambar Onions), Oil - as required, - as required to sprinkle, (Dhania) Leaves - Few sprigs, cup Garlic - paste, cup Onion - paste, teaspoon Green Chilli - crushed, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), teaspoon Coriander Powder (Dhania), - as required, teaspoon Sunflower Oil. The dish follows a Vegetarian diet.
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To begin making the Bharwa Bhindi And Pyaaz Ki Sabzi, firstly mix all the ingredients mentioned under ‘For filling’ in a mixing bowl to prepare the masala. Keep it aside.Wash the bhindi and make a slit length wise from top to bottom. Fill the masala inside the bhindi and keep them aside for about 5 minutes.Heat oil and add the bhindi in a wide pan. Let it cook for a minute and then add the pearl onions into the pan.Stir it for about 2 minutes and sprinkle a little water on it. Turn the flame on low, cover the lid and cook it till the bhindi is soft and cooked.Once it is done, garnish it with coriander and it is ready to be served.Serve Bharwa Bhindi and Pyaaz Ki Sabzi with Panchmel Dal, Steamed Rice and Phulkas for a delicious meal. </s> |
<s>[INST] grams Brinjal (Baingan / Eggplant) - cut into long strips, teaspoon Mustard seeds, teaspoon White Urad Dal (Split), sprig Curry leaves, Dry Red Chillies, tablespoon Sunflower Oil, - to taste, (Dhania) Leaves - as required and roughly chopped, Green Chillies, inch Ginger - roughly chopped, teaspoon Cumin seeds (Jeera), Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: grams Brinjal (Baingan / Eggplant) - cut into long strips, teaspoon Mustard seeds, teaspoon White Urad Dal (Split), sprig Curry leaves, Dry Red Chillies, tablespoon Sunflower Oil, - to taste, (Dhania) Leaves - as required and roughly chopped, Green Chillies, inch Ginger - roughly chopped, teaspoon Cumin seeds (Jeera). The dish follows a Vegetarian diet.
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To begin making the Vankaya Kothimeera Karam recipe, wash and cut the brinjals in long strips and keep it immersed in salt water. This helps in avoiding the brinjals to turn black.Now, add all the ingredients mentioned in the coriander masala table into a blender and make a smooth paste and keep aside.Heat oil in a heavy bottomed pan on medium flame, add the mustard seeds, urad dal and let it splutter.Add the dried red chillies and curry leaves and let it crackle.Now, add the slit brinjals and sauté until it wilts a little.Cook the brinjal until it is half done. This will take 10 minutes.Now, add the spicy coriander masala mix to the brinjals, season with salt, toss well, and let it simmer for 10 minutes.Once the brinjals are well cooked, turn off the heat. Transfer Vankaya Kothimeera Karam into a serving bowl and serve hot. Serve Vankaya Kothimeera Karam along with Tomato Onion Sambar and steamed rice with a dollop of ghee doe a weeknight dinner.
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<s>[INST] cup All Purpose Flour (Maida), cup Sooji (Semolina/ Rava), tablespoon Rice flour, tablespoon Ghee, - for the dough, Oil - to fry, cup Roasted Gram Dal (Pottukadalai), cup Fresh coconut - grated, cup Jaggery - grated, teaspoon Cardamom Powder (Elaichi), Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup All Purpose Flour (Maida), cup Sooji (Semolina/ Rava), tablespoon Rice flour, tablespoon Ghee, - for the dough, Oil - to fry, cup Roasted Gram Dal (Pottukadalai), cup Fresh coconut - grated, cup Jaggery - grated, teaspoon Cardamom Powder (Elaichi). The dish follows a Vegetarian diet.
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To prepare Karjikai (Karnataka Style Deep Fried Sweet Pastry Recipe), make the pastry dough. To make the dough, In a small pan, heat ghee.In a mixing bowl, add all-purpose flour, rava, and rice flour. Combine them together. Add the heated ghee to the flour mixture. The ghee should be really hot, such that once added to the flour, the flour bubbles up.Combine them together with hand. The mixture resembles breadcrumbs. The ghee should be added hot to the flour for the crispy flaky outer layer.Add water and knead the dough. Ensure the dough is not too soft.Cover the kneaded dough with a damp cloth until they are fried. This prevents the dough from losing its moisture and avoid cracks while frying.Let’s prepare the filling now. In a mixer, add roasted chana dal and coconut. Grind them into a coarse powder in a mixer grinder. Add grated jaggery to the mixture and combine them well.To prepare karjikai, take a lemon sized dough and make a small ball out of it.Roll them into a small circle of 2mm thickness. Ensure to cover the remaining dough with a damp cloth.Now, you can shape Karjikai with molds if you have. Else, cut the rolled dough into circles using a cookie cutter or with a simple jar lid.Place a spoon of stuffing on one side of the rolled dough. Brush the edges of the circle with water.Fold the pastry to form a semicircle. Ensure the edges are sealed completely and there is no gap left.Now, mark the edges with a fork to give them shapes and stick them together. Else, you can just fold the edges a bit to seal them together.Cover the filled pastries with a damp cloth.Repeat the same procedure for all the balls.Heat oil in a kadai. Once the oil is hot, drop a small ball of flour into the oil. If the flour raises up steadily, then the oil is perfect for frying.Fry karjikai one by one on medium heat until they turn golden in color. Flip the karjikai through the half way.Serve the Karjikai warm or allow them to cool down completely to store them in an airtight container.
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<s>[INST] cups Basmati rice, cup Kabuli Chana (White Chickpeas), tablespoon Sunflower Oil, Tomato, Onion - thinly sliced, Cardamom (Elaichi) Pods/Seeds, Bay leaf (tej patta), inch Cinnamon Stick (Dalchini), Cloves (Laung), tablespoon Ginger Garlic Paste, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), teaspoon Coriander Powder (Dhania), teaspoon Cumin powder (Jeera), - as required, (Dhania) Leaves - for garnish, Onion - thinly sliced, teaspoon Sunflower Oil, teaspoon Sesame (Gingelly) Oil, cup Dates - pitted, Fresh Red Chilli, - as required, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cups Basmati rice, cup Kabuli Chana (White Chickpeas), tablespoon Sunflower Oil, Tomato, Onion - thinly sliced, Cardamom (Elaichi) Pods/Seeds, Bay leaf (tej patta), inch Cinnamon Stick (Dalchini), Cloves (Laung), tablespoon Ginger Garlic Paste, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), teaspoon Coriander Powder (Dhania), teaspoon Cumin powder (Jeera), - as required, (Dhania) Leaves - for garnish, Onion - thinly sliced, teaspoon Sunflower Oil, teaspoon Sesame (Gingelly) Oil, cup Dates - pitted, Fresh Red Chilli, - as required. The dish follows a Vegetarian diet.
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To begin with Pakistani Chickpeas Pulao With Sweet Hot Date Onion Chutney, firstly soak chick peas for an hour. Cook chickpeas in a pressure cooker with water for 3 whistles. Drain the water from the cooked chickpeas, mix salt and keep it aside.On the other hand, soak the basmati rice for 30 minutes.In a medium pan/pressure cooker, heat oil over medium heat. Add onions, cinnamon, cloves, cardamom, bay leaf and onion. Sauté onion until they become soft and transparent.Once the onions are cooked, add ginger garlic paste and mix well. Add cooked chickpeas, red chilli powder, turmeric powder, coriander powder, cumin powder and mix everything properly. Cook for about a minute.After a minute, add soaked basmati rice and required amount of water. Cover and cook until the water is drained and rice is cooked well. In case of using pressure cooker, cook over medium heat for 2 whistles. Garnish it with coriander.The next step is to make the Sweet Hot Date Onion Chutney. Firstly, soak the red chilies in a cup of hot water for 10 minutes and keep it aside.Meanwhile, heat oil in a frying pan and add onions. Add required amount of salt.Sauté until the onions become slightly brown. Once browned, remove from the stovetop and keep them aside.Chop dates finely. It’s good to soak dates in water for 10 minutes so that it can be chopped easily.Drain water from chilies. Grind chopped dates and chilies in a mixer for about 5 minutes. Add the onion mixture and grind to a fine smooth paste in a mixer grinder and the chutney is ready to be served.Serve the Pakistani Chickpeas Pulao With Sweet Hot Date Onion Chutney, Burani Raita and a roasted Papad for a delicious meal.
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<s>[INST] Beetroot - peel and cut into chunks, cups Whole Wheat Flour, teaspoon Baking powder, tablespoons Sugar, teaspoon Sunflower Oil, cup Milk, Whole Eggs, Oil - as required, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Beetroot - peel and cut into chunks, cups Whole Wheat Flour, teaspoon Baking powder, tablespoons Sugar, teaspoon Sunflower Oil, cup Milk, Whole Eggs, Oil - as required. The dish follows a Vegetarian diet.
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To begin making the Beetroot Pancakes recipe, wash the beetroot, peel the skin and cut into pieces.Place the beetroot in a pressure cooker along with 2 tablespoons of water and pressure cook for 3 to 4 whistles. Turn off the heat and allow it to cool.Once done, drain the water and allow it to cool. Add the cooked beetroot to mixer and pulse into smooth puree.Now to the beetroot puree, add wheat flour, baking powder, egg, milk, oil and sugar. Blend everything into thick smooth batter.Pour Beetroot Pancake batter into mixing bowl and keep aside for 10 minutes. Adjust the consistency adding little water if required.Heat a pan or griddle and drizzle some oil, pour a ladle full of Beetroot Pancake Batter and do not spread. Cook in medium flame until it forms bubbles on top.Carefully flip the Beetroot Pancake to the other side and cook for few seconds. Remove from pan and repeat for remaining batter.Arrange Beetroot Pancakes in serving plate, dust some powdered sugar and garnish with fresh fruits.Serve Beetroot Pancake Recipe along with some sliced fruits of your choice and a cup of Punjabi Style Espresso Coffee on the side for a weekend breakfast.You can also add a Classic Grilled Tomato Cucumber Sandwich With Chutney to your breakfast meal. </s> |
<s>[INST] Mangalorean cucumber - deseeded, cups Tamarind Water, cup Arhar dal (Split Toor Dal), teaspoon Turmeric powder (Haldi), - to taste, Oil - for cooking, tablespoon Coriander (Dhania) Seeds, teaspoon Cumin seeds (Jeera), teaspoon Methi Seeds (Fenugreek Seeds), teaspoon White Urad Dal (Split), teaspoon Whole Black Peppercorns, cup Fresh coconut - grated, Dry Red Chillies - (byadagi, cloves Garlic, teaspoon Sunflower Oil, teaspoon Mustard seeds, teaspoon White Urad Dal (Split), Dry Red Chillies, cloves Garlic, sprig Curry leaves, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Mangalorean cucumber - deseeded, cups Tamarind Water, cup Arhar dal (Split Toor Dal), teaspoon Turmeric powder (Haldi), - to taste, Oil - for cooking, tablespoon Coriander (Dhania) Seeds, teaspoon Cumin seeds (Jeera), teaspoon Methi Seeds (Fenugreek Seeds), teaspoon White Urad Dal (Split), teaspoon Whole Black Peppercorns, cup Fresh coconut - grated, Dry Red Chillies - (byadagi, cloves Garlic, teaspoon Sunflower Oil, teaspoon Mustard seeds, teaspoon White Urad Dal (Split), Dry Red Chillies, cloves Garlic, sprig Curry leaves. The dish follows a Vegetarian diet.
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To begin making the Thouthe Kodel Recipe (Mangalore Cucumber Curry); we will first cook the toor dal in the pressure cooker until soft and mushy. Place the toor dal in the pressure cooker along with 1-1/2 cups of water, turmeric powder and salt.Cover the pan, pressure cook until you hear one whistle. After the first whistle, turn the heat to low and simmer the dal for about 3 to 4 minutes. After 3 to 4 minutes, turn off the heat. Allow the pressure to release naturally, as the dal will continue to cook in the pressure cooker under pressure. Once done, whisk the dal until smooth and keep aside.The next step is to cook the Mangalore Cucumber (Touthe) along with the tamarind water. Place the cut Mangalore Cucumber (Touthe) and the tamarind water in the pressure cooker.Add salt and cover the pressure cooker with its weight on. Allow it to pressure cook until you heat 2 to three whistles. After the whistles, turn off the heat. Place the pressure cooker under cold running water to release the pressure immediately. Cucumber cooks very fast, so its important to release the pressure immediately, so it does not become mushy.The next step is to make the Masala for the Mangalore Cucumber Curry (Touthe). In small pan; dry roast the coriander seeds, cumin seeds, urad dal, fenugreek seeds, pepper corns and red chillies until you can smell the roasted aromas coming through.Place the roasted ingredients along with the coconut and garlic into a food processor and blend to make a smooth paste.The final step is to combine all the ingredients. In a large sauce pan; add in the cooked and whisked dal, the cucumber tamarind curry and the masala paste. Stir well to combine all the ingredients. Place the sauce pan on medium heat and give the Thouthe Kodel a boil. Once it begins to boil, turn the heat to low and simmer until we get the seasoning ready.To prepare the seasoning for the Thouthe Kodel; heat oil in a small pan; add all the seasoning ingredients. Allow the seeds to crackle and roast. Stir for a couple of seconds until you can smell the aromas coming through.Add the seasoning to the simmering Thouthe Kodel and give it a stir. Transfer the Thouthe Kodel (Mangalore Cucumber Curry) to a serving bowl and serve it along with warm steamed rice or Neer Dosa </s> |
<s>[INST] tawa parathas, 1 onion - finely chopped, 2 cups cabbage - finely chopped, 1 cup carrots - grated, 1/2 cup green peas, 3/4 cup potato - boiled and mashed, 1/2 capsicum (Green) - cut thin and straight, 1 cup tomato - cut, 1 inch ginger - tighten, 1 green chilli - finely chopped, 2 sprig green coriander - cut, 2 tbsp oil, 1 tsp cumin, 1 tsp salt, 1/2 tsp garam masala powder, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: tawa parathas, 1 onion - finely chopped, 2 cups cabbage - finely chopped, 1 cup carrots - grated, 1/2 cup green peas, 3/4 cup potato - boiled and mashed, 1/2 capsicum (Green) - cut thin and straight, 1 cup tomato - cut, 1 inch ginger - tighten, 1 green chilli - finely chopped, 2 sprig green coriander - cut, 2 tbsp oil, 1 tsp cumin, 1 tsp salt, 1/2 tsp garam masala powder. The dish follows a Vegetarian diet.
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वेजिटेबल पराठा रोल रेसिपी बनाने के लिए सबसे पहले तवा पराठा बना ले और तैयार रखें। अलग से रख दे.अब एक कढ़ाई में तेल गरम करें। इसमें प्याज, अदरक, लहसुन, गाजर, हरे मटर, नमक डाले और गाजर के नरम होने तक पका ले. इस बिच आलू को प्रेशर कुकर में पानी के साथ डाले और 4 सिटी आने तक पका ले. गैस बंद करें और प्रेशर अपने आप निकलने दे. कुकर खोले, आलू को छिले और मैश कर ले. अलग से रख दे. गाजर के नरम हो जाने के बाद इसमें पत्ता गोभी, टमाटर, शिमला मिर्च डाले और पत्ता गोभी के नरम होने तक पका ले. नमक, जीरा, गरम मसाला पाउडर, मैश किये हुए आलू डाले और 3 से 4 मिनट के लिए पका ले. अब हम रोल बनाएंगे। एक पराठा ले और उसके बिच में थोड़े मसाले को रखें। पराठा को रोल करें और परोसे। वेजिटेबल पराठा रोल रेसिपी को धनिया पुदीना चटनी और मसाला चाय के साथ शाम के नाश्ते के लिए परोसे।
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<s>[INST] Ridge Gourd (Turai/ Peerkangai), teaspoon Black Urad Dal (Split), teaspoon Chana dal (Bengal Gram Dal), Green Chilli - chopped, teaspoon Mustard seeds, (hing) - a pinch, teaspoon Turmeric powder (Haldi), - to taste, teaspoons Fresh coconut - grated (optional), teaspoon Tamarind Paste - (optional), teaspoon Sunflower Oil, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Ridge Gourd (Turai/ Peerkangai), teaspoon Black Urad Dal (Split), teaspoon Chana dal (Bengal Gram Dal), Green Chilli - chopped, teaspoon Mustard seeds, (hing) - a pinch, teaspoon Turmeric powder (Haldi), - to taste, teaspoons Fresh coconut - grated (optional), teaspoon Tamarind Paste - (optional), teaspoon Sunflower Oil. The dish follows a Vegetarian diet.
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To begin making the Peerkangai Thogayal recipe, wash and scrape the pointed ridges of the gourd. Rinse once again to remove the gritty bits.Slice lengthwise and dice into small cubes. Heat oil in a wok/ kadhai. Add the mustard seeds.Once the mustard splutters, add asafoetida followed by the chana dal and urad dal.Stir fry on low for about a minute until the dals turn golden brown.Add the cut veggies, salt and turmeric. Cover with a lid and allow to cook until the ridge gourd turns soft.Remove the lid and cook for another five minutes to allow the excess moisture to escape. Turn off heat and allow the mixture to cool down completely.You may now add the grated coconut/ tamarind paste along with the cooked veggies to make the chutney. Grind the cooled ridge gourd [without adding water] into a thick chutney. Your peerkangai thogayal is ready to be served.Serve Peerkangai Thogayal along with Home made Soft Idlis for breakfast. </s> |
<s>[INST] cups Gram flour (besan), cup Ghee, cups Jaggery, cup Dry coconut (kopra), teaspoons Cardamom Powder (Elaichi), Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cups Gram flour (besan), cup Ghee, cups Jaggery, cup Dry coconut (kopra), teaspoons Cardamom Powder (Elaichi). The dish follows a Vegetarian diet.
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To begin making the Karnataka Style Hurigadale Tambittu Recipe (Gram flour Ladoo Recipe), heat a kadai, dry roast the coconut till it become light brown. It will take about 10 to 15 minutes. Take it out and keep it aside.Clean the kadai and heat the ghee first, once it is heated add the jaggery and allow it to melt. The jaggery will slowly start to bubble and combine with ghee. You can add the cardamom powder and mix well.At this stage, add the flour and dry coconut slowly and simultaneously keep mix it so that there are no lumps formed.You will have a consistency of thick halwa, keep it on the heat for 5 more minutes and switch it off.Allow it to cool little bit so that you can start making small balls.Take ghee or water on your palm and take out small mixture of the tambittu and roll it into a spherical shape. Do the same for the rest. Once ready, serve them to your family.Serve the Karnataka Style Hurigadale Tambittu after a simple meal of Togaribele Tovve Recipe and Steamed Rice for your weekday lunch.
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<s>[INST] teaspoon Sunflower Oil, grams Button mushrooms - sliced, cup Sweet corn, cloves Garlic - finely chopped, Onion - finely chopped, teaspoon Turmeric powder (Haldi), tablespoons Britannia Cheese Spread - Mexican Chilli, - to taste, Whole Wheat Brown Bread, - as required, leaves - finely chopped, High Protein Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: teaspoon Sunflower Oil, grams Button mushrooms - sliced, cup Sweet corn, cloves Garlic - finely chopped, Onion - finely chopped, teaspoon Turmeric powder (Haldi), tablespoons Britannia Cheese Spread - Mexican Chilli, - to taste, Whole Wheat Brown Bread, - as required, leaves - finely chopped. The dish follows a High Protein Vegetarian diet.
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To begin making Cheesy Mushroom & Corn Open Toast, into a preheated pan add oil. Once the oil is hot add the garlic, onions and saute until the onions soften and turn golden brown in color.Once the onions become golden in color add the mushrooms, turmeric powder and saute until the mushrooms have softened. Let all the water evaporate from the pan and roast the mushrooms well. Once done add the sweet corn and a pinch of salt, the mexican chili cheese spread, parsley leaves and toss well to combine. Turn off the heat and keep aside.To make the toasted bread smear butter over the bread slices and place it on a preheated pan. Flip and toast the bread until golden brown and crips on both sides.Place the toasted bread on a platter and spoon the cheese mushroom filling on top. Add more herbs on top and serve hot. Serve Cheesy Mushroom & Corn Open Toast Recipe for Tea Time Snacks along with a hot cup of Espresso Coffee.
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<s>[INST] grams Paneer (Homemade Cottage Cheese) - cut to cubes, grams Broccoli - finely chopped, cup Soy Chunks (Nuggets) - soaked for 15 minutes in hot water, tablespoons Coriander (Dhania) Seeds, teaspoons Cumin seeds (Jeera), teaspoon Mustard seeds, teaspoon Methi Seeds (Fenugreek Seeds), Byadagi Dried Chillies, teaspoon Whole Black Peppercorns, teaspoon Fennel seeds (Saunf), Curry leaves, cloves Garlic, teaspoon Red Chilli powder, teaspoon Kashmiri Red Chilli Powder, teaspoon Tamarind, tablespoons Curd (Dahi / Yogurt), Onion - finely chopped, - to roast, - to taste, - as needed to cook, teaspoon Fennel seeds (Saunf), teaspoon Asafoetida (hing), cups Whole Wheat Flour, - to taste, teaspoons Sunflower Oil - to knead, - to knead, High Protein Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: grams Paneer (Homemade Cottage Cheese) - cut to cubes, grams Broccoli - finely chopped, cup Soy Chunks (Nuggets) - soaked for 15 minutes in hot water, tablespoons Coriander (Dhania) Seeds, teaspoons Cumin seeds (Jeera), teaspoon Mustard seeds, teaspoon Methi Seeds (Fenugreek Seeds), Byadagi Dried Chillies, teaspoon Whole Black Peppercorns, teaspoon Fennel seeds (Saunf), Curry leaves, cloves Garlic, teaspoon Red Chilli powder, teaspoon Kashmiri Red Chilli Powder, teaspoon Tamarind, tablespoons Curd (Dahi / Yogurt), Onion - finely chopped, - to roast, - to taste, - as needed to cook, teaspoon Fennel seeds (Saunf), teaspoon Asafoetida (hing), cups Whole Wheat Flour, - to taste, teaspoons Sunflower Oil - to knead, - to knead. The dish follows a High Protein Vegetarian diet.
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To begin making Paneer Broccoli Soya Ghee Roast Pockets Recipe, first and foremost, knead the dough for the paratha pockets and keep aside. The next step is to soak the red chillies in hot water for about 20 minutes.Then soak the soya chunks in hot water for about 10-15 minutes. Heat 1 teaspoon ghee in a kadai and roast the coriander seeds, cumin, mustard seeds, fenugreek seeds, peppercorns, fennel seeds, curry leaves till they turn aromatic. Cool and grind together with drained red chillies, garlic cloves, and tamarind and salt using sufficient water to get a thick paste.Take half the masala mixture and mix with curd in a bowl. Add the paneer cubes and marinade it and keep aside.Drain the soya chunks, wash thoroughly with fresh water and squeeze tightly to drain out any water. Pulse in a mixer grinder to get a minced soy. Shallow fry the marinated paneer in hot ghee till roasted on both sides, in a shallow frying pan. In the same pan, add more ghee if required and add fennel seeds and chopped onions to it. Saute till onions turn translucent.Add the soya mince and the minced broccoli. Stir on high flame for a few minutes. Add the remaining ground masala and saute. Add very little water, a few teaspoons to cook the vegetables. Keep stirring on high flame. Mince the roasted paneer with your fingers and add to above mixture. Add salt to taste. Add red chilli powders and mix well. Once the mixture is dry, switch off the heat. Cool the mixture. To make the Paneer Broccoli Soya Ghee Roast PocketsStart rolling the parathas so as to get large squares. Cut into four equal parts.Spread sufficient filling one one part leaving about a centimeter space on all four sides. You can do these pockets of the size that is convenient to you.Now place the other part on the stuffed one carefully and seal from all four sides. Make a pattern on all four sides using the back of a fork. Roast on a hot griddle using ghee, till crisp on both sides. Serve Paneer Broccoli Soya Ghee Roast Pockets Recipe with Dhaniya Pudina Chutney Recipe and tomato ketchup for an after school snack or it can make into kids snack box too. </s> |
<s>[INST] cup of chickpea chickpea or chickpeas - soaked overnight, 2 cardamom, 1 onion - finely chopped, 1 cinnamon, 1 inch ginger - finely chopped (for garnish), 2 green chillies - finely chopped, 1/2 cup Tomato puree, 1/2 teaspoon turmeric powder, 1 teaspoon pomegranate powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder, 1/2 teaspoon Amchur, 1/2 teaspoon red chilli powder, oil - Or ghee (as per use), salt - as per taste, cut 1 inch ginger - thin, cut lemon, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup of chickpea chickpea or chickpeas - soaked overnight, 2 cardamom, 1 onion - finely chopped, 1 cinnamon, 1 inch ginger - finely chopped (for garnish), 2 green chillies - finely chopped, 1/2 cup Tomato puree, 1/2 teaspoon turmeric powder, 1 teaspoon pomegranate powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder, 1/2 teaspoon Amchur, 1/2 teaspoon red chilli powder, oil - Or ghee (as per use), salt - as per taste, cut 1 inch ginger - thin, cut lemon. The dish follows a Vegetarian diet.
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छोले पिंडी बनाने के लिए सबसे पहले छोले को प्रेशर कुकर में प्रयोग अनुसार पानी और नमक के साथ डाले। 5 सिटी आने तक पका ले. प्रेशर अपने आप निकलने दे और लग से रख दे. अब एक कढ़ाई में तेल गरम करें। इसमें प्याज, हरी मिर्च, टमाटर, हल्दी पाउडर, धनिया पाउडर, गरम मसाला पाउडर, अमचूर पाउडर, लाल मिर्च पाउडर, दाल चीनी और इलाइची डाले। प्याज और टमाटर के पकने तक पकाए। अब इसमें पके हुए छोले डाले और 5 मिनट तक पकने दे. पकने के बाद गैस बंद करें और हरे धनिये से गार्निश करें। ऊपर से बारिक पतली कटी हुई अदरक और निम्बू भी रखे. छोले पिंडी को भिंडी रायता, बेसन और मिर्च की सब्ज़ी और फुल्के के साथ दिन के खाने के लिए परोसे।
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<s>[INST] cup soya chunks - cooked in water, 4 potatoes - chopped, 1 onion - finely chopped, 1 teaspoon ginger - grated, 1 tablespoon garlic - chopped, 2 green chillies - chopped, 1 teaspoon cumin seeds , 1/4 teaspoon asafoetida, 1/2 teaspoon turmeric powder, 1 tablespoon coriander powder, 1 teaspoon Kashmiri red chilli powder, 1/2 teaspoon red chilli powder, 1 teaspoon garam masala powder, salt - as per use , Oil - as per use, 1/2 teaspoon Kasuri methi - crush, coriander - little, High Protein Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup soya chunks - cooked in water, 4 potatoes - chopped, 1 onion - finely chopped, 1 teaspoon ginger - grated, 1 tablespoon garlic - chopped, 2 green chillies - chopped, 1 teaspoon cumin seeds , 1/4 teaspoon asafoetida, 1/2 teaspoon turmeric powder, 1 tablespoon coriander powder, 1 teaspoon Kashmiri red chilli powder, 1/2 teaspoon red chilli powder, 1 teaspoon garam masala powder, salt - as per use , Oil - as per use, 1/2 teaspoon Kasuri methi - crush, coriander - little. The dish follows a High Protein Vegetarian diet.
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वेगन सोया आलू की सब्ज़ी को बनाने के लिए सबसे पहले एक सॉसपैन में पानी उबाल ले. उसमे टमाटर डाले और 3 मिनट तक उबलने दे. उसके बाद टमाटर निकाले और ठंडा होने दे. ठंडा होने के बाद उसका छिलका निकाल ले और उन्हें बारीक काट ले. अब एक कढ़ाई में तेल गरम कर ले. उसमे हींग, जीरा डाले और 10 सेकण्ड्स तक पकने दे. 10 सेकण्ड्स के बाद इसमें अदरक, लहसुन, प्याज डाले और प्याज के नरम होने तक पकाए। पक जाने के बाद उसमे आलू, मसाले और नमक डाले। सबको मिला ले. 2 से 4 मिनट तक पकने दे और फिर इसमें टमाटर, हरी मिर्च डाले और टमाटर के नरम होने ता पकाए। नरम होने के बाद इसमें सोया चंक्स और प्रयोग अनुसार पानी डाले और 2 से 4 मिनट तक पकने दे. पकने के बाद गरमा गरम परोसे।
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<s>[INST] grams Paneer (Homemade Cottage Cheese) - grated, grams Cheese - grated, Potatoes (Aloo) - boiled and mashed, tablespoon Gram flour (besan), - to taste, Chilli powder - to taste, Onions - roughy chopped, cloves Garlic, inch Ginger, cups Homemade tomato puree, cup Cashew nuts - ground to smooth paste with water, tablespoon Fresh cream, teaspoon Kashmiri Red Chilli Powder, teaspoon Turmeric powder (Haldi), teaspoon Coriander Powder (Dhania), teaspoon Garam masala powder, teaspoon Kasuri Methi (Dried Fenugreek Leaves), (Dhania) Leaves - chopped for garnish, - to taste, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: grams Paneer (Homemade Cottage Cheese) - grated, grams Cheese - grated, Potatoes (Aloo) - boiled and mashed, tablespoon Gram flour (besan), - to taste, Chilli powder - to taste, Onions - roughy chopped, cloves Garlic, inch Ginger, cups Homemade tomato puree, cup Cashew nuts - ground to smooth paste with water, tablespoon Fresh cream, teaspoon Kashmiri Red Chilli Powder, teaspoon Turmeric powder (Haldi), teaspoon Coriander Powder (Dhania), teaspoon Garam masala powder, teaspoon Kasuri Methi (Dried Fenugreek Leaves), (Dhania) Leaves - chopped for garnish, - to taste. The dish follows a Vegetarian diet.
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To begin making the Reshmi Kofta Recipe in Rich Cashew Gravy, first get all the ingredients together, so we can begin making the preps to make the kofta.Make a homemade tomato puree according to this recipe and keep aside.Make a smooth paste of the cashewnuts, by grinding it along with a little water and keep aside. Make a paste of the onion, ginger and garlic and keep aside.To begin making the kofta, combine the cheese, paneer and potatoes in a large mixing bowl, add a tablespoon of besan, salt and chilli powder. Combine to make a kofta mixture. Divide it into lemon sized balls. Heat the paniyaram pan over medium heat, add a little oil in each of the cavities and pan fry the reshmi koftas until cooked through and golden brown. Once all the kofta balls are fried, keep them aside.Heat oil in a kadai over medium heat; add the onion ginger garlic paste and cook until the raw smell goes away and the onion is lightly browned.Once the onion is cooked, add all the masalas and stir for a few seconds. The process of adding the masalas into the onion also helps the raw smell go away. Stir in the tomato puree, the cashewnut paste and the cream. Give the mixture a brisk boil and simmer for 10 minutes so the kofta curry gets the right flavors and taste.Check the salt and seasoning and adjust to suit your taste. When you are ready to serve, add the pan fried Reshmi kofta balls, the chopped coriander leaves, the kasuri methi and simmer for 3 to 4 minutes.Serve the Reshmi Kofta Curry along with Palak Paneer, Dal Makhani, Phulka and Kadai Beans and Carrot Pulao Recipe for a perfect weekend dinner. </s> |
<s>[INST] cups Whole Wheat Flour, cup Sugar, teaspoon Cooking soda, teaspoon Butter, teaspoon Salt, teaspoon Cardamom Powder (Elaichi), cup Milk, - as required, Oil - to deep fry, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cups Whole Wheat Flour, cup Sugar, teaspoon Cooking soda, teaspoon Butter, teaspoon Salt, teaspoon Cardamom Powder (Elaichi), cup Milk, - as required, Oil - to deep fry. The dish follows a Vegetarian diet.
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To prepare Kerala Style Vettu Cake Recipe (Eggless Wholewheat Tea Shop Cake), sift in wheat flour into a mixing bowl. Add salt, cooking soda, sugar, cardamom powder and butter to the flour.Mix everything well and add milk to it. Mix to form crumbs. You can also powder sugar before adding.Then add water little by little and knead into smooth dough. The dough has to be non sticky. Add little flour if needed.Keep the dough covered for 45 minutes. After resting time, roll the dough into a log and cut into 2 inch square pieces.Make a small cut in "X" or "+" mark in the center with a knife. See the picture for reference.Heat oil for deep frying, check the temperature by dropping a small piece of dough. It has to rise to top immediately.Reduce the flame and drop the pieces slowly and fry for 4-5 minutes in batches keeping in low flame. It has to turn golden brown on all sides.Drain the oil using kitchen tissues. Serve Kerala Style Vettu Cake Recipe (Eggless Wholewheat Tea Shop Cake) with Coconut Kewra Drink or Ginger Cardamom Chai. </s> |
<s>[INST] sprig curry leaves, 2 tablespoons chickpea lentils, 3 dried red chillies - or green chillies, 1 inch ginger - chopped, 1 cup tamarind water, 1 teaspoon mustard, 1 dry red chili, Diabetic Friendly diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: sprig curry leaves, 2 tablespoons chickpea lentils, 3 dried red chillies - or green chillies, 1 inch ginger - chopped, 1 cup tamarind water, 1 teaspoon mustard, 1 dry red chili. The dish follows a Diabetic Friendly diet.
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आंध्रा स्टाइल करिवेपकु पचड़ी रेसिपी बनाने के लिए सबसे पहले एक कढ़ाई में तेल गरम करें। इसमें चना दाल, सुखी लाल मिर्च डाले और दाल के सुनहरा होने तक पका ले. अब इसमें कढ़ी पत्ता डाली कर उनके कुरकुरे होने तक पका ले. अदरक डाले और मिला ले. अब इसमें इमली का पानी डाले और सुख जाने तक पकाए। गैस बंद करें और अच्छी तरह से मिला ले. ठंडा करने के लिए अलग से रख ले. अब इसे मिक्सर ग्राइंडर में डाले और पेस्ट बना ले. अलग से रख दे. तड़के के लिए, एक कढ़ाई में तेल गरम करें। इसमें राइ, सुखी लाल मिर्च डाले और राइ के तड़कने तक पकाए। चटनी में डाले, मिलाए और परोसे। आंध्रा स्टाइल करिवेपकु पचड़ी रेसिपी को घी रोस्ट डोसा और फ़िल्टर कॉफ़ी के साथ सुबह के नाश्ते के लिए परोसे।
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<s>[INST] cup Masoor Dal (Whole), ml Coconut milk, teaspoon Extra Virgin Olive Oil, Onion - finely chopped, cloves Garlic - minced, Carrot (Gajjar) - finely chopped, Red Bell pepper (Capsicum) - finely chopped, Tomatoes - blanched and chopped, teaspoon Turmeric powder (Haldi), teaspoon Cumin powder (Jeera), Green Chilli - finely chopped, and Pepper, (Dhania) Leaves - small bunch, cup Kabuli Chana (White Chickpeas) - cooked, cup Sunflower Oil, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Masoor Dal (Whole), ml Coconut milk, teaspoon Extra Virgin Olive Oil, Onion - finely chopped, cloves Garlic - minced, Carrot (Gajjar) - finely chopped, Red Bell pepper (Capsicum) - finely chopped, Tomatoes - blanched and chopped, teaspoon Turmeric powder (Haldi), teaspoon Cumin powder (Jeera), Green Chilli - finely chopped, and Pepper, (Dhania) Leaves - small bunch, cup Kabuli Chana (White Chickpeas) - cooked, cup Sunflower Oil. The dish follows a Vegetarian diet.
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To begin making the Lentil And Coconut Milk Soup Recipe, soak lentils/dal in water for 1 hour.In a large sauce pan add 1 teaspoon oil. Add chopped garlic. Once the garlic starts to brown, add chopped onions and allow it to cook until it is transparent. Once the onions have softened, add the tomatoes, carrots, bell pepper and saute for about 5 to 6 minutes until you get a roasted aroma. At this stage add the soaked lentils, turmeric powder, cumin powder, green chili and salt. Give it a good stir. Add 2 cups of water and bring the lentil soup to a brisk boil. Once the lentils comes to a brisk boil, turn the heat to low, cover the pan and cook the lentils until done.Once the lentil is cooked through, add coconut milk. Add water to get the desired consistency. Check the salt and adjust to suit your taste. Let it cook on low heat for 5 minutes and stir in the chopped coriander leaves. Turn off the heat.For crispy Chickpea topping: In a small pan add oil and add cooked chickpea, some cumin powder and little salt. Fry till chickpeas feels slightly crispy. Pour the fried chickpeas over the Lentil and Coconut Milk Soup. Serve the Lentil And Coconut Milk Soup along with a Crusty Garlic Bread and enjoy this soup with friends and family.
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<s>[INST] Badi (wadi), Onion - finely chopped, cloves Garlic, Green Chilli - (adjust), teaspoons Mustard oil, - to taste, Diabetic Friendly diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Badi (wadi), Onion - finely chopped, cloves Garlic, Green Chilli - (adjust), teaspoons Mustard oil, - to taste. The dish follows a Diabetic Friendly diet.
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To prepare Badi Chura Recipe | Sundried Lentil Dumpling Crumble, prep all the ingredients required.Heat mustard oil in a pan. Shallow fry the badis till golden brown in color. Turn off the heat and allow to cool. Instead of shallow frying in oil, these badis can be roasted without oil too.Add chopped onion, garlic cloves, green chilies and fried badis in a blender jar and pulse for 1-2 minutes to make a coarse mixture. (But in ancient times, all the things are put in a mortar-pestle made of stone and then a coarse mixture is made out.)If the badis are just roasted without oil, then put mustard oil along with other things in the blender jar before blending.Serve this authentic Oriya Badi Chura Recipe | Sundried Lentil Dumpling Crumble immediately as a side dish with plain rice or pakhala (oriya term for overnight fermented cooked rice, usually mixed with curd) or as a snack. </s> |
<s>[INST] Cauliflower (gobi) - cut into florets, Potatoes (Aloo), tablespoon Poppy seeds, Green Chillies, teaspoon Kalonji (Onion Nigella Seeds), Green Chillies - slit, tablespoon Mustard oil, teaspoon Turmeric powder (Haldi), - to taste, teaspoon Sugar, tablespoon Coriander (Dhania) Leaves - chopped for garnish, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Cauliflower (gobi) - cut into florets, Potatoes (Aloo), tablespoon Poppy seeds, Green Chillies, teaspoon Kalonji (Onion Nigella Seeds), Green Chillies - slit, tablespoon Mustard oil, teaspoon Turmeric powder (Haldi), - to taste, teaspoon Sugar, tablespoon Coriander (Dhania) Leaves - chopped for garnish. The dish follows a Vegetarian diet.
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To begin making the Poshto Phoolkopi recipe, firstly boil water in a saucepan. Add little salt and cook cauliflower florets and chopped potatoes for 3 minutes. Remove from water and keep aside.Heat 1 tablespoon mustard oil in a heavy bottomed pan. Fry cauliflower florets and potatoes until it turns golden brown. Remove from pan and keep aside.Rinse poppy seeds in water. Grind together poppy seeds, green chilies into smooth paste adding little water at a time.Add the remaining oil to the pan. Add onion seeds and slit green chilies. Then add the fried cauliflower and potatoes. Add salt to taste, turmeric powder, poppy seed paste. Mix well, cover and cook for about 5 minutes. Add little water if required. Keep the curry thick. Add sugar, mix properly and turn off the flame. It is ready to serve.Serve Poshto Phoolkopi along with Bengali Chapor Ghonto and Bengali Luchi for a weekend lunch with friends and family. </s> |
<s>[INST] कप मखाना, कप हरा मटर, छोटा चमच्च अदरक - कस ले, + 1 प्याज - काट ले, काजू, बड़ा चमच्च खुस खुस, बड़ा चमच्च कद्दू के बीज, इलाइची, तेज पत्ता, inch दाल चीनी, लॉन्ग, हरी मीर्च, छोटा चमच्च रेड चिल्ली फलैक्स, बड़ा चमच्च मक्खन, बड़ा चमच्च घी, - प्रयोग अनुसार, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: कप मखाना, कप हरा मटर, छोटा चमच्च अदरक - कस ले, + 1 प्याज - काट ले, काजू, बड़ा चमच्च खुस खुस, बड़ा चमच्च कद्दू के बीज, इलाइची, तेज पत्ता, inch दाल चीनी, लॉन्ग, हरी मीर्च, छोटा चमच्च रेड चिल्ली फलैक्स, बड़ा चमच्च मक्खन, बड़ा चमच्च घी, - प्रयोग अनुसार. The dish follows a Vegetarian diet.
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To make Makhana vegetable, prepare and keep all the ingredients. In a pressure cooker, add onions, cashews, khus khus, pumpkin seeds, water and cook till 2 cities come. After it cools down, put it in the mixer and make a paste. Now heat the ghee in a kadhai and add makhane to it. Cook until the Makhana hardens. Keep it aside. Now heat oil in a pan. Add bay leaves, cinnamon, long, cardamom and let it cook for 1 minute. After 1 minute add green chillies and onions. Cook till the onion becomes soft. Now add green peas and cook for 1 minute. After that add onion and khus khus paste, red chilli flakes and cook for 1 minute. After 1 minute add 2 cups of water, ginger and let it cook for 2 minutes. Now add the grated Makhana and let it cook till it becomes soft. After they get soft, turn off the gas and serve. Serve the Makhana vegetable with Dhaba Style Dal Palak and Phulka for dinner. </s> |
<s>[INST] लीटर दूध, कप शक्कर, कप बादाम - भिगो के छिलका निकाल ले, कप काजू, कप पिस्ता, बड़े चम्मच खस खस, छोटे चम्मच इलाइची, बड़ा चम्मच सौंफ, छोटा चम्मच दालचीनी पाउडर, पूरी काली मिर्च, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: लीटर दूध, कप शक्कर, कप बादाम - भिगो के छिलका निकाल ले, कप काजू, कप पिस्ता, बड़े चम्मच खस खस, छोटे चम्मच इलाइची, बड़ा चम्मच सौंफ, छोटा चम्मच दालचीनी पाउडर, पूरी काली मिर्च. The dish follows a Vegetarian diet.
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To make the kulai kulfi recipe, firstly mix almonds, cashews, pistachios, poppy seeds, cardamom, fennel, cinnamon powder, whole black pepper in a mixer grinder and grind it well. Now pour milk in a saucepan and keep it for boiling. After boiling, reduce the heat and cook till the milk is reduced to half. During this time, milk was also mixed again and again. Now add sugar and mix well. Add the cooled paste and mix well again. Turn off the gas and allow this ice-cream mixture to cool. After cooling, pour them in the molds of the kulfi and keep them in the refrigerator for 15 to 20 hours. Serve. Serve the Kulai Kulfi Recipe with Panchamel Dal, Bhindi Masala and Phulka after dessert. </s> |
<s>[INST] cup Kabuli Chana (White Chickpeas) - soaked over night, cup Makki Ka Atta (Yellow Corn Meal Flour), Green Chillies - finely chopped, cloves Garlic - finely chopped, - to taste, grams Spinach Leaves (Palak) - washed and finely chopped, grams Bathua leaves - washed and finely chopped, grams Mustard greens - washed and finely chopped, tablespoons Ghee, inch Ginger - finely chopped, cloves Garlic - finely chopped, Onions - finely chopped, Tomatoes - finely chopped, teaspoon Red Chilli powder, - to taste, teaspoon Cumin powder (Jeera), teaspoon Coriander Powder (Dhania), teaspoon Garam masala powder, teaspoon Turmeric powder (Haldi), Butter - to serve, High Protein Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Kabuli Chana (White Chickpeas) - soaked over night, cup Makki Ka Atta (Yellow Corn Meal Flour), Green Chillies - finely chopped, cloves Garlic - finely chopped, - to taste, grams Spinach Leaves (Palak) - washed and finely chopped, grams Bathua leaves - washed and finely chopped, grams Mustard greens - washed and finely chopped, tablespoons Ghee, inch Ginger - finely chopped, cloves Garlic - finely chopped, Onions - finely chopped, Tomatoes - finely chopped, teaspoon Red Chilli powder, - to taste, teaspoon Cumin powder (Jeera), teaspoon Coriander Powder (Dhania), teaspoon Garam masala powder, teaspoon Turmeric powder (Haldi), Butter - to serve. The dish follows a High Protein Vegetarian diet.
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To begin making the Sarson Chole Ka Saag Recipe, firstly wash and soak the chana overnight.To cook the Chole for the Sarson Chole Ka SaagNext morning, transfer the chole along with the water into a pressure cooker with some salt, close the pressure cooker. Pressure cook for 6-8 whistles and turn off the flame. Allow the pressure to release naturally before you open the pressure cooker. How To Cook Legumes in Pressure CookerDrain the excess water from the chana and set aside. To cook the Saag for the Sarson Chole Ka SaagIn a pressure cooker, add the finely chopped sarson leaves, palak leaves and bathua leaves, along with 1/4 cup of water, salt, green chillies and garlic.Close and pressure cook for about 3 whistles and turn off the flame. Once the pressure releases naturally, open the lid and sprinkle the corn meal over it, using a potato masher, mash the saag well. To make the Tadka for the Sarson Chole Ka SaagHeat a kadai with ghee on medium flame, to this add the finely chopped ginger and garlic and saute for about a minute. To this add the finely chopped onions, and cook until it turns into a deep brown colour. Once the onions are brown, add in the chopped tomatoes and cook until they turn mushy. Mash the onion- tomato mixture with the back of the ladle. At this stage, add all the dry masalas - salt, red chilli, turmeric powder, cumin powder, garam masala, and coriander powder. Mix well and add the pre cooked greens, and chole and simmer for a few minutes until the Sarson Chole Ka Saag comes to a boil. Transfer the Sarson Chole Ka Saag to a serving bowl and serve with a dollop of white butter. Serve Sarson Chole Ka Saag Recipe along with Makki Ki Roti Recipe - A Classic North Indian Corn Roti, Gajar Shalgam Ka Paani Wala Achar Recipe - Carrot And Turnip Pickle, White Butter and Jaggery by the side to complete winter dinner. You could also serve Sarson Chole Ka Saag as brunch along with Puri Recipe - Learn to Make Soft Puffed Puris At Home, and Boondi Raita Recipe Spiced With Black Salt.
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<s>[INST] tsp olive oil, 4 cloves garlic - finely chopped, 1 onion - thin and straight cut, salt - as per taste, 1 tsp rosemary - dried, 1 cup rice - washed and dried, 1 tbsp olive Oil, 1 tsp red chilli flax, salt - as per taste, 1/3 cup capsicum (green) - finely chopped, 2 tsp mixed herbs, 1/2 cup capsicum (red) - finely chopped, 1 / 3 cups capsicum - finely chopped, parsley, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: tsp olive oil, 4 cloves garlic - finely chopped, 1 onion - thin and straight cut, salt - as per taste, 1 tsp rosemary - dried, 1 cup rice - washed and dried, 1 tbsp olive Oil, 1 tsp red chilli flax, salt - as per taste, 1/3 cup capsicum (green) - finely chopped, 2 tsp mixed herbs, 1/2 cup capsicum (red) - finely chopped, 1 / 3 cups capsicum - finely chopped, parsley. The dish follows a Vegetarian diet.
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To make the Bell Pepper and Parsley Rice Recipe, first heat olive oil in a pressure cooker. Now add garlic and cook for 30 seconds. After 30 seconds, add onion and cook till the onion becomes soft. This will take at least 2 minutes. Now add salt, rosemary, rice, 2 cups of water, mix and close the pressure cooker. Cook until 2 cities come and turn off the gas. Allow the pressure to drain automatically. Open the cooker and allow the rice to cool slightly. Now heat olive oil in a pan. Add red chilli flax, three capsicum - red, green and yellow, salt and mix. Let it cook for 4 to 5 minutes. Add the mixed herbs and mix. Pour this mixture in the rice with the parsley and mix it well. Serve the Bella Pepper and Parsley Rice Recipes with Roasted Chicken Curry and Creamy Garlic Mash Potato for dinner. </s> |
<s>[INST] grams All Purpose Flour (Maida), grams Whole Wheat Flour, tablespoon Active dry yeast, tablespoon Sugar, - to taste, Button mushrooms - quartered, grams Tofu - cubed, tablespoon Soy sauce, tablespoon Homemade Hoisin Sauce, tablespoon Red Chilli sauce, teaspoon Honey, Cucumber - thinly sliced, Tomato - pulp removed, Red Bell pepper (Capsicum) - sliced, High Protein Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: grams All Purpose Flour (Maida), grams Whole Wheat Flour, tablespoon Active dry yeast, tablespoon Sugar, - to taste, Button mushrooms - quartered, grams Tofu - cubed, tablespoon Soy sauce, tablespoon Homemade Hoisin Sauce, tablespoon Red Chilli sauce, teaspoon Honey, Cucumber - thinly sliced, Tomato - pulp removed, Red Bell pepper (Capsicum) - sliced. The dish follows a High Protein Vegetarian diet.
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To begin making the Taiwanese Style Gua Bao Recipe - Steamed Bao Buns With Sweet And Spicy Mushroom & Tofu Recipe bloom the yeast in lukewarm water along with sugar. Then add the yeast mixture into the dry ingredients like the whole wheat flour and the all purpose flour and knead it with the help of lukewarm water into a soft dough. Keep it aside in the same mixing bowl by covering it with a damp cloth in order for the dough to rise. Next, pickle the cucumber, cabbage, and tomato with soya sauce, vinegar, chili flakes, sugar and salt in a small mixing bowl. Now we will make the stuffing, Heat a pan and sauté mushroom till all the water gets evaporated, then add the tofu and toast it for a few minutes. To the pan add soya sauce, hoisin sauce, honey and salt and toss it over till the tofu is evenly coated.Now check the dough that has been resting for a while, divide the dough equally into medium sized balls. Take each ball and roll it into half inch thick, apply oil on top and fold it into a half. Place these rolled doughs onto a parchment paper and let it rest for 5 more minutes. Once done place it inside the steamer and steam for 10 minutes. Remove the steamed bao and stuff it with the pickled vegetable and then top it up with the sautéed mushroom and tofu. Garnish it with coriander leaves on top and serve.Serve the Taiwanese Style Gua Bao Recipe party appetizer along with vegetarian wonton soup for a comforting meal.
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<s>[INST] Cauliflower (gobi), cup Paneer (Homemade Cottage Cheese) - grated, Potatoes (Aloo) - cooked and mashed, tablespoons Corn flour, tablespoon Red Chilli powder, tablespoon Coriander Powder (Dhania), teaspoon Cumin powder (Jeera) - roasted, teaspoon Garam masala powder, - to taste, Onions - finely chopped, Tomatoes - pureed, teaspoon Ajwain (Carom seeds), 1/2 tablespoon Kashmiri Red Chilli Powder, tablespoon Coriander Powder (Dhania), teaspoon Garam masala powder, - to taste, tablespoon Butter - or oil, tablespoon Fresh cream - reserve 2 teaspoons for garnish, - as required, (Dhania) Leaves - as required for garnish, High Protein Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Cauliflower (gobi), cup Paneer (Homemade Cottage Cheese) - grated, Potatoes (Aloo) - cooked and mashed, tablespoons Corn flour, tablespoon Red Chilli powder, tablespoon Coriander Powder (Dhania), teaspoon Cumin powder (Jeera) - roasted, teaspoon Garam masala powder, - to taste, Onions - finely chopped, Tomatoes - pureed, teaspoon Ajwain (Carom seeds), 1/2 tablespoon Kashmiri Red Chilli Powder, tablespoon Coriander Powder (Dhania), teaspoon Garam masala powder, - to taste, tablespoon Butter - or oil, tablespoon Fresh cream - reserve 2 teaspoons for garnish, - as required, (Dhania) Leaves - as required for garnish. The dish follows a High Protein Vegetarian diet.
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To begin making Cauliflower Paneer Kofta Curry Recipe place big pot on the heat. Add 1 liter of water into the pot and bring it to a boil. Add 1 teaspoon of salt to the boiling water and turn off the heat.Next, to chop up the cauliflower, first remove the stem and leafy parts of the cauliflower and immerse it into the just-boiled, hot water. Allow the cauliflower sit for about 3 to 4 minutes. Then remove it from hot water, and place it on a kitchen towel. Pat it dry completely.Now grate the cauliflower completely and set it aside for a while. After about 10 minutes, cauliflower would have released a lot of water, squeeze it out and discard the water.Next, heat a pan and dry roast the grated cauliflower until it feels completely dry and contains no more moisture. While roasting it, take care not to cook it too much. It should not change to brown, so it is best to roast it on a low flame.Once the cauliflower is completely dry, take it off the heat, transfer it into a cool dish and allow it to come down to room temperature.Add the grated paneer to the cooled cauliflower. Add in the mashed potatoes, and all the spices along with corn flour. Knead well until everything is mixed. Make small lemon sized balls of the mix and arrange them on a plate. Set them aside till further use.Next, we need to fry the koftas. Warm some oil in a pan, when oil is hot enough, deep fry the koftas until evenly golden brown. For an oil-free version, you could also bake them in a pre-heated oven, or use a kuzhi-paniyaram pan to pan-fry them. Either way, lay the golden brown koftas onto kitchen paper once they are browned on all sides.To prepare the curry, first warm some oil or butter in a pan. Add the shahi jeera and fry for a minute. Next add the finely chopped onions and fry them till translucent. Add the tomato puree and cook it together until the puree thickens and begins to leave the sides of the pan.At this stage, add all the spice powders and mix well. Then add water as required and bring the curry to boil.Turn the heat down, add the cream, mix well and finally add the fried kofta balls. Simmer on low heat for about 3 to 4 minutes.Turn off the heat, garnish the curry with the reserved cream and fresh coriander leaves.Serve Cauliflower Paneer Kofta Curry with Phulkas, Dal Tadka and Chana Dal Pulao along with a Urad Dal Raita for a comforting, yet special homely meal. </s> |
<s>[INST] Green apple, cup Arhar dal (Split Toor Dal) - cooked, Tomato, teaspoon Asafoetida (hing), teaspoon Turmeric powder (Haldi), tablespoon Rasam Powder, - Water, leaves - Few, sprig Coriander (Dhania) Leaves - finely chopped, - as required, teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), cloves Garlic - finely chopped (optional), Dry Red Chilli, High Protein Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Green apple, cup Arhar dal (Split Toor Dal) - cooked, Tomato, teaspoon Asafoetida (hing), teaspoon Turmeric powder (Haldi), tablespoon Rasam Powder, - Water, leaves - Few, sprig Coriander (Dhania) Leaves - finely chopped, - as required, teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), cloves Garlic - finely chopped (optional), Dry Red Chilli. The dish follows a High Protein Vegetarian diet.
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To begin making the Green Apple Rasam, firstly cook dal, by adding it in the pressure cooker along with 1/2 a cup of water. Close the pressure cooker and pressure cook the dal for 4 whistles. Turn off the flame, allowing the pressure to release naturally. Drain the water and keep it aside.Chop green apple, tomato and blend them into a juice by adding water in a mixer grinder. Do not strain. Take a heavy bottomed pan, add the apple tomato juice, hing, curry leaves, turmeric and salt. Bring it to a boil.Add rasam powder and dal and bring it to a boil. Once it is done, now we will prepare the tempering.Heat ghee in a tadka pan on medium flame, add the mustard seeds, allow it to splutter cumin seeds, garlic, and dry chilliPour it into the rasam, garnish with coriander leaves and serve hot.Serve Green Apple Rasam along with hot steamed rice, Elai Vadam, Raw Jackfruit Poriyal Recipe - South Indian Style Stir Fry and Spiced Butter Milk With Coriander And Ginger Recipe for a perfect meal.
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<s>[INST] cup Arhar dal (Split Toor Dal), Potato (Aloo) - peel the skin and cut into large cubes, Drumstick - cut into 2 inch pieces, cups Vellai Poosanikai (Ash gourd/White Pumpkin) - cut into medium sized cubes, Carrots (Gajjar) - cubed, Bhindi (Lady Finger/Okra) - cut into 1 and ½ inch pieces, Tomato - diced, Shallots - whole or cut into half, cup Tamarind Water, teaspoon Turmeric powder (Haldi), Green Chillies - slit lengthwise, sprig Curry leaves, sprig Coriander (Dhania) Leaves - freshly chopped, - to taste, cup Fresh coconut - grated, teaspoon Coriander (Dhania) Seeds, Dry Red Chillies, teaspoon Black Urad Dal (Split), teaspoon Chana dal (Bengal Gram Dal), teaspoon Methi Seeds (Fenugreek Seeds), teaspoon Asafoetida (hing), Curry leaves - few, teaspoon Coconut Oil, teaspoons Coconut Oil, teaspoon Mustard seeds, Shallots - finely sliced (optional), Dry Red Chillies, sprig Curry leaves, High Protein Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Arhar dal (Split Toor Dal), Potato (Aloo) - peel the skin and cut into large cubes, Drumstick - cut into 2 inch pieces, cups Vellai Poosanikai (Ash gourd/White Pumpkin) - cut into medium sized cubes, Carrots (Gajjar) - cubed, Bhindi (Lady Finger/Okra) - cut into 1 and ½ inch pieces, Tomato - diced, Shallots - whole or cut into half, cup Tamarind Water, teaspoon Turmeric powder (Haldi), Green Chillies - slit lengthwise, sprig Curry leaves, sprig Coriander (Dhania) Leaves - freshly chopped, - to taste, cup Fresh coconut - grated, teaspoon Coriander (Dhania) Seeds, Dry Red Chillies, teaspoon Black Urad Dal (Split), teaspoon Chana dal (Bengal Gram Dal), teaspoon Methi Seeds (Fenugreek Seeds), teaspoon Asafoetida (hing), Curry leaves - few, teaspoon Coconut Oil, teaspoons Coconut Oil, teaspoon Mustard seeds, Shallots - finely sliced (optional), Dry Red Chillies, sprig Curry leaves. The dish follows a High Protein Vegetarian diet.
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To begin making the Kerala Style Varutharacha Sambar recipe, we will first prepare the Homemade Roasted Coconut Sambar Powder.Heat oil in a heavy bottomed pan and add fenugreek seeds. Roast till lightly browned. Add in the split urad dal and chana dal. Roast until they turn golden brown.Once the dals turn brown add the asafoetida and fry for a few seconds till aroma comes through. Transfer this to a bowl and leave to cool.In the same pan, roast the coriander seeds and dry red chillies. Roast until till they give out a nice aroma and and the red chillies are lightly browned and roasted. Now add in the curry leaves and grated coconut and fry till the coconut turns brown (take care not to burn the coconut). Keep aside to cool.Once cooled grind all the ingredients in a spice grinder until all the dals and spices are ground into a coarse powder like texture. You can optionally add some water to grind to a fine paste. Once the powder is ready, the next step is to prepare the Varutharacha Sambar.In a pressure cooker add in the tamarind water, turmeric powder, salt and all the vegetables. Add a cup of water and cook until you hear two whistles. Turn off the heat and allow the pressure to release naturally.In a large sauce pan, combine the lentils, the cooked vegetables in tamarind water and the sambar powder. Stir to combine all the ingredients well. Check for the salt and spice levels and adjust according to taste. You can also adjust the consistency of the sambar by adding water if you like it thinner. Turn the heat on medium and begin to simmer the Varutharacha Sambar for about 5 to 6 minutes. While the sambar is simmering, we will now get the seasoning ready. Heat coconut oil in a small pan; add in the mustard seeds and allow it to crackle.Add finely sliced pearl onions and saute until they turn soft and light brown in colour.Add the dry red chillies and curry leaves and fry for a few seconds until the red chillies are roasted. This will take about 20 seconds.Pour the seasoning over the simmering Varutharacha Sambar and garnish with chopped coriander leaves.Turn off the heat and keep the sambar covered for about 10 to 15 minutes before you serve.Serve Varutharacha Sambar along with Carrot and Beans Thoran, Steamed Rice and Elai Vadam for a weekday meal.Note:1. Coconut oil enhances the flavour of the curry and lifts it to a whole new level. For health benefits, I tend to use a lesser quantity of coconut oil in my cooking. I avoided using coconut oil while frying the spices and grated coconut for the ground mixture. I only added it while preparing the seasoning/tempering. Please feel free to add more if you like the flavor.2. Don’t limit your use of veggies to those I have mentioned in the recipe. You can add whichever vegetables are available in your refrigerator. </s> |
<s>[INST] cup Rice - raw, cup White Urad Dal (Split), Tomatoes, teaspoon Methi Seeds (Fenugreek Seeds), - to taste, teaspoon Cooking soda, - as required, Oil - or ghee to cook dosa, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Rice - raw, cup White Urad Dal (Split), Tomatoes, teaspoon Methi Seeds (Fenugreek Seeds), - to taste, teaspoon Cooking soda, - as required, Oil - or ghee to cook dosa. The dish follows a Vegetarian diet.
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To begin making the Tomato Dosa Recipe, first wash and rinse raw rice, methi seeds and urad dal separately. Then soak them separately in enough water for just 3 to 4 hours, or overnight so it is ready for your breakfast.After 3-4 hours or the next morning, grind rice, methi seeds and urad dal together with a little water until it forms a smooth batter without grains.Add roughly chopped tomatoes to the batter and grind for few more minutes till all tomatoes are ground well and the batter is infused with the tomato puree.Pour the batter into a bowl. Add salt to taste and mix well. Add cooking soda and mix again. Leave it for 10 minutes. You Instant Tomato Dosa batter is now ready.To make the tomato dosas, place a skillet or tawa on the heat. When it is hot,sprinkle some water on the dosa pan. If it sizzles then you have the right temperature to make the dosa. Pour a ladle full of batter and spread it into concentric circles working your way outwards, till you have a dosa of your desired size and thickness.Drizzle a few drops of oil or ghee on the sides. Cover the dosa and allow it to cook.Once the sides of the dosa starts to brown and release from the pan, gently lift the dosa from skillet and flip to cook on the other side.Serve Tomato Dosa Recipe hot with Red Chilli Coconut Chutney and South Indian Filter Coffee Recipe for a delicious wholesome breakfast.
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<s>[INST] cup Rice, cup Arhar dal (Split Toor Dal), tablespoon Dried Green Peas (Vatana), tablespoons Kabuli Chana (White Chickpeas), tablespoons Black Eyed Beans (Lobia), teaspoon Turmeric powder (Haldi), grams Tamarind - gooseberry size, Potato (Aloo) - cut into 1/2 inch pieces, cup Vellai Poosanikai (Ash gourd/White Pumpkin), Green beans (French Beans) - cut into 1 inch pieces, Chow chow (chayote squash) - cut into 1 inch pieces, Small Brinjal (Baingan / Eggplant) - cut into 1 inch pieces, teaspoon Chana dal (Bengal Gram Dal), teaspoon White Urad Dal (Split), tablespoon Coriander (Dhania) Seeds, teaspoon Methi Seeds (Fenugreek Seeds), teaspoon Black pepper corns, Dry Red Chillies, teaspoon Mustard seeds, sprig Curry leaves, teaspoon Asafoetida (hing), Sundakkai (Turkey Berries), tablespoon Sesame (Gingelly) Oil, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Rice, cup Arhar dal (Split Toor Dal), tablespoon Dried Green Peas (Vatana), tablespoons Kabuli Chana (White Chickpeas), tablespoons Black Eyed Beans (Lobia), teaspoon Turmeric powder (Haldi), grams Tamarind - gooseberry size, Potato (Aloo) - cut into 1/2 inch pieces, cup Vellai Poosanikai (Ash gourd/White Pumpkin), Green beans (French Beans) - cut into 1 inch pieces, Chow chow (chayote squash) - cut into 1 inch pieces, Small Brinjal (Baingan / Eggplant) - cut into 1 inch pieces, teaspoon Chana dal (Bengal Gram Dal), teaspoon White Urad Dal (Split), tablespoon Coriander (Dhania) Seeds, teaspoon Methi Seeds (Fenugreek Seeds), teaspoon Black pepper corns, Dry Red Chillies, teaspoon Mustard seeds, sprig Curry leaves, teaspoon Asafoetida (hing), Sundakkai (Turkey Berries), tablespoon Sesame (Gingelly) Oil. The dish follows a Vegetarian diet.
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To begin making No Onion No Garlic Kadamba Sambar Sadam/ Kovil Sadam Recipe first soak the legumes, chickpeas, dry peas and black eyed beans overnight or for 8 hours in enough water. Once soaked, pressure cook the rice, toor dal and the soaked dal along with salt, turmeric powder and 4 cups of water for 3 to 4 whistles. After 3 to 4 whistles turn the heat to low and simmer for another 5 minutes and turn off the heat.Allow the pressure to release naturally, as the rice and dal while continue to cook as long as there is pressure built up.Once the pressure has released, mash the rice and dal slightly with the back of the ladle and keep aside.Soak the tamarind in one and a half cups of water and extract the pulp.Make the sambar powder. Into a preheated pan; add the chana dal and urad dal and saute till the dals turn golden brown. Ensure you roast on low to medium heat, as the dals take time to roast evenly. Note when roasted on high heat it will turn brown fast, but will remain raw from the inside.Once the dal turn golden brown and crisp. Add the coriander seeds, methi seeds, dry red chillies and peppercorns to the pan and saute for until the seeds start crackling and you can start smelling the aromas coming through.Once done, turn off the heat and allow it to cool. Once cooled, grind using the small jar of the mixer grinder and make a fine powder.Into a pressure cooker, add the tamarind water, the sambar powder, salt and vegetables and pressure cook for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.Add this tamarind vegetable mixture to the cooked rice and dal and give it a good stir and mix well to combine. Check the salt and adjust to suit your taste. Add a couple of tablespoons of ghee to this Kovil Sambar Sadam and mix well. The final step is the seasoning.Heat oil in pan over medium heat; add mustard seeds and allow them crackle.Once the mustard seeds crackle, add the hing, curry leaves and sundakkai vathal. Roast the sundakkai vathal until it becomes browned and crisp.One done, keep a tablespoon of sundakkai vathal aside and mix the remaining seasoning into the Kovil sadam. Mix well to combine and transfer the Kovil Sadam to a serving bowl and sprinkle the remaining sundakkai vathal over the Kovil sadam and serve hot.Serve No Onion No Garlic Kadamba Sambar Sadam/Kovil Sadam Recipe along with Crunchy Carrot Peanut Raita or Tomato Onion Cucumber Raita with Elai Vadam for a comforting lunch. </s> |
<s>[INST] Tomatoes - diced, Cucumber - peeled and diced, Red Radish - diced, Onion - thinly sliced, Green Chillies - finely chopped, and Pepper - to taste, juice - from one lemon, sprig Coriander (Dhania) Leaves - finely chopped, Diabetic Friendly diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Tomatoes - diced, Cucumber - peeled and diced, Red Radish - diced, Onion - thinly sliced, Green Chillies - finely chopped, and Pepper - to taste, juice - from one lemon, sprig Coriander (Dhania) Leaves - finely chopped. The dish follows a Diabetic Friendly diet.
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To begin making the Cucumber, Red Radish, Tomatoes & Onion Salad Recipe, first get all the ingredients chopped.In a large mixing bowl, add all the vegetables- cucumber, radish, tomatoes, onions, and add salt, pepper, green chilies, lemon juice and coriander. Toss the salad well and serve it fresh. Serve the Cucumber, Red Radish, Tomatoes & Onion Salad along with Golden Glow Smoothie Recipe for a simple evening snack during the summer season.
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<s>[INST] cup All Purpose Flour (Maida), teaspoon Baking powder, - as required, tablespoon Curd (Dahi / Yogurt), cup Sugar, cup Milk, tablespoon Sunflower Oil, teaspoon Vanilla Extract, Diabetic Friendly diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup All Purpose Flour (Maida), teaspoon Baking powder, - as required, tablespoon Curd (Dahi / Yogurt), cup Sugar, cup Milk, tablespoon Sunflower Oil, teaspoon Vanilla Extract. The dish follows a Diabetic Friendly diet.
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To begin with Homemade Baked Donuts, preheat the oven to 180 degree celsius and grease the donut pan.In a small bowl, mix together flour, baking powder and salt. Set it aside.In a medium bowl, whisk together yogurt and sugar. Once done, add milk, oil, and vanilla essence. Mix properly until everything is combined well. Gently stir in the flour mixture, whisking until there are no lumps.Fill each donut pan with the batter leaving 1/4 of each mould. Bake for 15-20 minutes or until a toothpick inserted in the donut comes out clean. Place donuts on a cooling rack and cool it completely.Serve Homemade Baked Donuts during tea time parties or pack it in your kids snack box. </s> |
<s>[INST] grams Elephant yam (Suran/Senai/Ratalu), tablespoons Tamarind Paste, tablespoon Salt, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), tablespoons Sunflower Oil - for shallow frying, tablespoons Sooji (Semolina/ Rava), tablespoon Rice flour, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), teaspoon Salt, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: grams Elephant yam (Suran/Senai/Ratalu), tablespoons Tamarind Paste, tablespoon Salt, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), tablespoons Sunflower Oil - for shallow frying, tablespoons Sooji (Semolina/ Rava), tablespoon Rice flour, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), teaspoon Salt. The dish follows a Vegetarian diet.
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To begin making the Suran Fodi Recipe, liberally apply coconut oil to your palms and then using a kitchen knife, cut the thick skin from the yam and discard.Slice the yam thinly (1/2 centimetre), making sure that your palms are still oiled.Soak the yam slices in 2 cups of water with 1 tablespoon salt . Soak for at least 30 minutes. This step is crucial and skipping it will cause your skin and mouth to itch when you consume the yam.Thoroughly wash the yam under running water after 30 minutes.Put the slices in a mixing bowl, add the tamarind paste to it and mix well to coat the slices. Let it rest for another 30 minutes.Then add red chilli powder, turmeric powder and salt and mixIn a separate mixing bowl or wide plate, combine the ingredients under “For the coating” like the sooji, rice flour, red chilli powder, turmeric powder, salt to taste and mix well.Drizzle 2 tablespoon oil on a preheated pan.Take a few masala-coated yam slices at a time and coat them in the semolina mixture.Drizzle 2 tablespoon oil on top of the coated yam pieces and pan-fry for 10 minutes until crisp. You can sprinkle some water on the slices of yam and cover it to ensure it cooks evenly. After 10 minutes flip them to the other side and again fry for 10 minutes, until crisp.Serve hot along with Steamed Rice, Sangacho Ross and Maskachi Bhaji for an authentic Goan vegetarian meal. </s> |
<s>[INST] cup Yellow Moong Dal (Split), cups Water, teaspoon Turmeric powder (Haldi), teaspoon Salt, teaspoon Sunflower Oil, teaspoon Cumin seeds (Jeera), inch Ginger - finely chopped, Green Chillies - slit, Tomato - finely chopped, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), teaspoon Coriander (Dhania) Powder, Bay leaf (tej patta) - torn, inch Cinnamon Stick (Dalchini) - broken, Ridge Gourd (Turai/ Peerkangai) - peeled and diced, Lemon - juice extracted, - to taste, sprig Coriander (Dhania) Leaves - finely chopped, No Onion No Garlic (Sattvic) diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Yellow Moong Dal (Split), cups Water, teaspoon Turmeric powder (Haldi), teaspoon Salt, teaspoon Sunflower Oil, teaspoon Cumin seeds (Jeera), inch Ginger - finely chopped, Green Chillies - slit, Tomato - finely chopped, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), teaspoon Coriander (Dhania) Powder, Bay leaf (tej patta) - torn, inch Cinnamon Stick (Dalchini) - broken, Ridge Gourd (Turai/ Peerkangai) - peeled and diced, Lemon - juice extracted, - to taste, sprig Coriander (Dhania) Leaves - finely chopped. The dish follows a No Onion No Garlic (Sattvic) diet.
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To begin making the Turai Moong Dal Recipe, first prep all the ingredients and keep them ready.Add the moong dal in the pressure cooker along with salt and turmeric powder. Cover the cooker and pressure cook the dal for 3-4 whistles and turn off the heat. Allow the pressure to release naturally. Keep this cooked dal to the side. You don't have to mash the dalNext to make the Turai Masala, heat oil in a pressure cooker; add the cumin seeds, ginger and green chillies and give it a stir.Add the tomatoes, turmeric powder, red chilli powder, coriander powder and salt to taste. Saute the tomatoes until it slightly softens.Next add the cut ridge gourd/ turai sabzi and give it a stir. Add 1/4 cup of water, cover the pressure cooker and cook for 2 whistles and turn off the heat. Allow the pressure to release naturally.Once both the cookers have released the pressure, open and add the cooked moong dal to the turai masala.Give it a stir and taste and check if it needs more salt and adjust to taste accordingly.Give the Turai Moong Dal a brisk boil for 2 minutes and turn off the heat.Stir in the chopped coriander leaves and the lemon juice and transfer the Turai Moong Dal/ Turia Mug Ni Dal to a serving bowl and serve hot.Serve this Turia Mug Ni Dal/ Turai Moong Dal along with Sukhi Aloo Sabzi and Thepla that are almost necessity to be made along with this dish.Another favorite combination that we love is to pour a ladle full of Turai Moong Dal over hot bowl rice topped with melted ghee. </s> |
<s>[INST] कच्चा आम - कस ले, कप नारियल, कप हरा धनिया, कप पुदीना, इंच अदरक, हरी मिर्च, बड़ा चम्मच निम्बू का रस, - स्वाद अनुसार, छोटा चम्मच सफ़ेद उरद दाल, छोटा चम्मच राइ, - प्रयोग अनुसार, सुखी लाल मिर्च, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: कच्चा आम - कस ले, कप नारियल, कप हरा धनिया, कप पुदीना, इंच अदरक, हरी मिर्च, बड़ा चम्मच निम्बू का रस, - स्वाद अनुसार, छोटा चम्मच सफ़ेद उरद दाल, छोटा चम्मच राइ, - प्रयोग अनुसार, सुखी लाल मिर्च. The dish follows a Vegetarian diet.
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To make the Pudina Mavinakai Chutney Recipe, first mix raw mango, coriander, coconut, mint, ginger, green chilli, lemon juice, salt, 1/4 cup of water in a mixer grinder and make a paste. Take out in a bowl. Heat oil in a tempering pan for tempering. Add the mustard seeds, urad dal and cook till the dal turns golden. Now add dry red chillies to it and cook it for 10 seconds. Add this tempering to the chutney and mix. Serve Pudina Mavinakai Chutney Recipe with Ghee Roast Dosa and Filter Coffee for breakfast. </s> |
<s>[INST] grams All Purpose Flour (Maida), grams Salt, grams Butter (unsalted) - chilled and chopped into 3/4 inch pieces, ml Chilled water, Diabetic Friendly diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: grams All Purpose Flour (Maida), grams Salt, grams Butter (unsalted) - chilled and chopped into 3/4 inch pieces, ml Chilled water. The dish follows a Diabetic Friendly diet.
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To begin making the Quick Puff Pastry Recipe Sheet for making puffs, measure all the ingredients and keep them ready.Add flour and salt to a large mixing bowl and give a quick stir to combine it. Add the large cubes of butter into the flour mixture.Ensure each piece of butter is coated fully into flour. When it is coated in flour it will be less likely to melt and also less likely to melt out of the dough later when we roll to make the sheets.This process of covering the butter with flour is called lamination of the butter with flour. If it is not laminated well, the butter will melt out of the dough and you will end up with a puff that is not flaky. Next, squish up the cubes of butter coated with flour by pressing between your fingers. Like shown in the image below.Once all the pieces are squished, just toss them in flour once again. You need to ensure all the butter pieces are well coated with flour.Make a well in the center and add little ice water at a time. Starting with 1/3 cup and then adding more if required a tablespoon at a time. Because every single brand of flour absorbs moisture differently, we need to ensure we add that water little at a time. To mix the water in, toss the flour into the water and it helps the water get incorporated to form the dough without kneading. Do not knead the dough, as it can activate too much gluten.When it gets to a stage where the puff pastry dough forms large clumps, you can knead a little to understand how much more moisture is needed to bring the dough together without breaking those butter shingles. Add a few tablespoons of water if needed again to bring the dry flour together to form the dough. It is important to get the dough to the right hydration level. If it becomes too wet, then the dough will become sticky and might not be the best thing for puff pastry. Gently press and bring the flour together to form a dough without kneading. It is important to work as quickly as possible. If you take too long and knead too long the heat from your hands will melt the butter and make it sticky. We need to ensure that the butter is still in big pieces in the dough after bringing it together.The dough will look rough and not smooth and you will be able to see the big chunks of butter and will not look totally smooth.Divide the dough in two halves and shape each piece into an almost square disk.Wrap each disc of dough in a plastic/ cling film wrap and refrigerate for at least one hour. Based on the warmth and the humidity of the region, a minimum one hour will allow the dough to rest before we begin the folds to make the puff pastry sheet.After one hour, remove the dough from the refrigerator.Dust the working surface with very little flour. Open one of the discs while the other is still in refrigeration. First RoundRoll out the dough into a rough rectangle shape to about 1/2 inch thickness. The dough will be tough, so use a little muscle to roll it out.If you feel the dough is sticky with butter, sprinkle a little bit of flour in the area where the butter feels sticky. Ensure you dust off any excess flour.Once you have rolled it into a 1/2 inch thick rectangle, fold the dough into half and then fold the half into a quarter again. This is the first fold. We will proceed to make the 2nd fold in the same round.Dust a little flour if required and roll into a 1/2 inch rectangle again and then do the folds (first into half and then again fold the half into a quarter).Wrap this dough the same cling wrap and refrigerate for at least 30 minutes to an hour until the dough is firm.Second RoundAfter an hour, repeat the process mentioned in the first round again. Once you are done with at least 3 to 4 rounds of rolling, folding and chilling process, the puff pastry dough is ready. You need to ensure you refrigerate the puff pastry dough for at least 6 to 8 hours before you are ready to use it to make puffs, tarts and more. These puff pastry sheets can be stored in the freezer for up to 3 to 4 months. When you are ready to use them, thaw for 15 to 20 minutes at room temperature and begin using it for the recipes. </s> |
<s>[INST] Karela (Bitter Gourd/ Pavakkai) - cut into roundels, Onions - thinly sliced, Tomatoes - finely chopped, cup Curd (Dahi / Yogurt), Green Chillies - finely chopped, inch Ginger - finely chopped, cloves Garlic - finely chopped, teaspoon Cumin seeds (Jeera), teaspoon Kashmiri Red Chilli Powder, teaspoons Coriander Powder (Dhania), teaspoon Cardamom Powder (Elaichi), teaspoon Turmeric powder (Haldi), teaspoon Anardana Powder (Pomegranate Seed Powder), (Dhania) Leaves - finely chopped, tablespoon Sunflower Oil, - to taste, Diabetic Friendly diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Karela (Bitter Gourd/ Pavakkai) - cut into roundels, Onions - thinly sliced, Tomatoes - finely chopped, cup Curd (Dahi / Yogurt), Green Chillies - finely chopped, inch Ginger - finely chopped, cloves Garlic - finely chopped, teaspoon Cumin seeds (Jeera), teaspoon Kashmiri Red Chilli Powder, teaspoons Coriander Powder (Dhania), teaspoon Cardamom Powder (Elaichi), teaspoon Turmeric powder (Haldi), teaspoon Anardana Powder (Pomegranate Seed Powder), (Dhania) Leaves - finely chopped, tablespoon Sunflower Oil, - to taste. The dish follows a Diabetic Friendly diet.
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To begin making the Sindhi Karela Bhaji Recipe, in a pressure cooker, add the karela along with 2 tablespoons water and salt. Pressure cook for two whistles and turn off the heat.Release the pressure immediately by running cold water over the pressure cooker. Releasing the pressure immediately prevent the karela from getting over cooked. Keep aside.Heat oil in a kadai on medium flame, add the cumin seeds and allow it to sizzle. Once the seeds have sizzled add the ginger and garlic, green chillies and saute for about 30 seconds. Now add onions and saute until it softens and turns golden brown. Once the onions have turned slightly brown; add the chopped tomatoes, mix well and cook until the tomatoes are mushy.Once the tomatoes are cooked, add the turmeric powder, kashmiri red chilli powder, coriander powder, cardamom powder, anardana, salt and mix well to combine. Cook for about 2 to 3 minutes until the masala comes together for the Karela bhaji.After the masala is cooked through add the yogurt and cook for a few minutes.Finally add the pre cooked Karela into the pan. Sprinkle some water and cover and let the Sindhi Karela Bhaji simmer for 5 minutes. Once done, check the salt and spices and adjust accordingly. Turn off the heat and stir in the coriander leaves. Transfer Karela Bhaji into a serving bowl and serve. Serve the Sindhi Karela Jo Bhaji Recipe along with Sindhi Tidali Dal Recipe and Jowar Jo Dodo Recipe - Sindhi Sorghum Roti for a simple Sindhi meal. </s> |
<s>[INST] grams Butter (unsalted), grams Vivatta Maida, tablespoons Milk Powder, tablespoon Soy flour - toasted (optional), teaspoon Salt, grams Sugar, teaspoons Baking powder, - to brush before baking, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: grams Butter (unsalted), grams Vivatta Maida, tablespoons Milk Powder, tablespoon Soy flour - toasted (optional), teaspoon Salt, grams Sugar, teaspoons Baking powder, - to brush before baking. The dish follows a Vegetarian diet.
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To begin making Osmania Biscuits Recipe, line two baking sheets with parchment paper and set aside.Sift the all purpose flour with baking powder and salt in a bowl. Cream the butter using a silicon or rubber spatula until softened. Incorporate the sifted flour mixture very little at a time to the creamed butter without any lumps.You can use your fingers to ease the process but not the heel of your palm as it is warmer than the fingers by which the butter can melt and disturb its texture. Once all the flour is mixed in, with light hands knead or massage the mixture in order to incorporate some air.After a couple of minutes the dough turns light and pale. Now add milk powder, soy flour and powdered sugar. Knead them for couple of minutes until well combined.At this point you can refrigerate the dough for few minutes, if its sticking to your hands or else you can continue with the process.Divide the dough into two equal portions.Dust the working surface with little flour and roll out one dough portion into 1/4 inch thick sheet. Using standard round cookie cutter cut out cookies of approximately 3 inches in diameter.Place them on prepared baking sheet and repeat the process with the remaining. Brush their top with milk at room temperature.Place them in the refrigerator while we preheat the oven at 200 degree celcius. Bake them for 20 to 25 minutes until golden brown.Place them on wire rack and cool them to room temperature. Store in airtight container. Stays good up to two weeks and more depending on the weather conditions. Serve Osmania Biscuits Recipe along with Irani Chai Recipe and Karachi Biscuits Recipe. </s> |
<s>[INST] Bhindi (Lady Finger/Okra), cup Fresh coconut - grated, Dry Red Chillies, grams Tamarind - soaked in water, teaspoon Jaggery, - to taste, tablespoon Sunflower Oil, teaspoon Mustard seeds, teaspoon White Urad Dal (Split), Dry Red Chillies, leaves - a handful, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Bhindi (Lady Finger/Okra), cup Fresh coconut - grated, Dry Red Chillies, grams Tamarind - soaked in water, teaspoon Jaggery, - to taste, tablespoon Sunflower Oil, teaspoon Mustard seeds, teaspoon White Urad Dal (Split), Dry Red Chillies, leaves - a handful. The dish follows a Vegetarian diet.
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To begin making Udupi Style Bendekayi Palya Recipe, wash okra with water and allow them to dry completely. Once dried chop them into small pieces.Soak tamarind in a cup of warm water and extract its juice and set it aside. Discard the pulp.In a non-stick kadai, heat a little oil. Once the oil is hot, add mustard seeds, Allow to splutter. Add urad dal and allow it to turn golden and sizzle.Add in curry leaves and red chillies. Let it sizzle for a couple of seconds.Now, add the okra pieces and cook with the lid opened until the okra is half cooked and stickiness/sliminess goes off. Ensure to fry them in high heat and stir continually, but careful enough to not break them.Meanwhile, let’s prepare masala for palya. In a mixer, grind coconut and dried red chilies into coarse powder without the addition of water. The paste has to be coarse.Once the okras are half cooked, add jaggery, salt, and tamarind juice. Add little amount of water and cook with the lid covered until the okras are completely cooked and the water is absorbed.Now, add the freshly grounded coconut paste to the okra pieces and cook them on low heat.Cook Udupi Style Bendekayi Palya Recipe until the raw smell of coconut goes off, for about 5 minutes. Switch off the heat and it is ready to be served.Prepare this simple Udupi Style Bendekayi Palya Recipe, and serve it with hot piping Udupi Style Mixed Vegetable Sambar Recipe and Steamed Rice for lunch. </s> |
<s>[INST] cup Kala Chana (Brown Chickpeas) - soaked overnight and cooked, tablespoon Coconut Oil, teaspoon Mustard seeds, sprig Curry leaves - finely chopped, Green Chillies - slit, Pearl onions (Sambar Onions) - finely chopped, cloves Garlic - finely chopped, inch Ginger - finely chopped, cup Homemade tomato puree, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, - to taste, cup Fresh coconut, tablespoons Coriander (Dhania) Seeds, teaspoon Fennel seeds (Saunf), High Protein Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Kala Chana (Brown Chickpeas) - soaked overnight and cooked, tablespoon Coconut Oil, teaspoon Mustard seeds, sprig Curry leaves - finely chopped, Green Chillies - slit, Pearl onions (Sambar Onions) - finely chopped, cloves Garlic - finely chopped, inch Ginger - finely chopped, cup Homemade tomato puree, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, - to taste, cup Fresh coconut, tablespoons Coriander (Dhania) Seeds, teaspoon Fennel seeds (Saunf). The dish follows a High Protein Vegetarian diet.
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To begin making the Kerala Kadala Curry Recipe, soak chickpeas overnight or for at least 8 hours.Place the soaked chickpeas in the pressure cooker along with a little salt and 2-1/2 cups of water and cook until for 4 to 5 whistles. After 5 whistles, turn the heat to low and simmer for 20 minutes and turn the off the heat.Allow the pressure to release naturally. Ensure the kadal is completely cooked and has a soft bite. If not cook it for a longer time. Next to make the coconut paste, into a mixer grinder jar, add the coconut, fennel seeds and coriander seeds. Add 1/2 cup of warm water and blend to make a smooth paste. Heat oil in a heavy bottomed pan over medium heat.Add the mustard seeds and allow it to crackle. Once it crackles, add the onion, garlic, ginger and green chillies and saute until the onion is soft and translucent. Add the curry leaves and saute for a few seconds. Stir in the tomato puree, turmeric powder, red chilli powder and the coconut puree and give the curry mixture a stir.Finally add the cooked chickpeas, a little salt to taste and bring the Kadala Curry to a boil.Add a cup of water, give the Kadala Curry a stir and turn the heat to low. Simmer the Kadala Curry for a good 15 minutes until all the masala is well absorbed to make a delicious taste Kadala Curry.Give it a taste and adjust the salt and chilli accordingly. Turn off the heat and transfer the Kerala Kadala Curry to a serving bowl and serve hot.Serve the Kerala Kadala Curry along with Puttu for a delicious breakfast, lunch or dinner or even make it for the festival of Onam. </s> |
<s>[INST] Baguette, cup Macaroni pasta - boiled, cup Mozzarella cheese - grated, tablespoon Chilli Garlic Sauce, - as required, Virgin Olive Oil - or butter, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Baguette, cup Macaroni pasta - boiled, cup Mozzarella cheese - grated, tablespoon Chilli Garlic Sauce, - as required, Virgin Olive Oil - or butter. The dish follows a Vegetarian diet.
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To begin with the Mac And Cheese On Crostini first, In a mixing bowl add boiled pasta, salt and chilli garlic sauce and give it a mix and keep it aside. Cut the baguette 1/3 inch slices and spread olive oil or butter on each side of the bread. Preheat the oven to 400 F and place the baguette slice on the baking tray and bake it for 5 to 7 minutes. Cut baguette into 1/3 inch slices.Now place some pasta mixture on each bread slice. Add some grated mozzarella cheese over it.Put bread again in the oven until the cheese has melted. Garnish with the chopped basil and serve immediately.Serve the Mac And Cheese On Crostini with Cumin Spiced Potato And Leek Soup. </s> |
<s>[INST] Avocado - ripe, Whole Eggs, tablespoon Milk, Green Chillies - chopped, teaspoon Black pepper powder - optional, teaspoon Cumin powder (Jeera), Onion - chopped, teaspoon Dried oregano, cloves Garlic - finely minced, (Dhania) Leaves - chopped for garnishing, tablespoon Sunflower Oil, - to taste, Eggetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: Avocado - ripe, Whole Eggs, tablespoon Milk, Green Chillies - chopped, teaspoon Black pepper powder - optional, teaspoon Cumin powder (Jeera), Onion - chopped, teaspoon Dried oregano, cloves Garlic - finely minced, (Dhania) Leaves - chopped for garnishing, tablespoon Sunflower Oil, - to taste. The dish follows a Eggetarian diet.
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To begin making the Spicy Avocado Scrambled Eggs Recipe, first, crack the eggs in a large bowl and whisk till fluffy. Now add milk and salt, pepper powder and oregano to the whisked eggs and whisk again for a few seconds.Heat the oil in a pan and add the chopped onion and garlic and sauté till the onions becomes soft and translucent. Once done add the chillies, cumin powder and mix well to combine. Stir in the eggs and whisk while cooking on low heat.When the eggs just start setting, stir in the Avocado. stir and cook for a few seconds and take off the heat.Garnish with chopped coriander leaves and serve immediately. Serve Spicy Avocado Scrambled Eggs Recipe with chilli garlic toast and a glass of fresh melon juice. </s> |
<s>[INST] cups Mango (Ripe) - freshly cut into chunks, cup Papaya - freshly cut into chunks, cup Curd (Dahi / Yogurt), cup Watermelon - scooped, cup Kiwi - sliced, teaspoon Dessicated Coconut - grated, teaspoon Pumpkin seeds, Sugar Free Diet diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cups Mango (Ripe) - freshly cut into chunks, cup Papaya - freshly cut into chunks, cup Curd (Dahi / Yogurt), cup Watermelon - scooped, cup Kiwi - sliced, teaspoon Dessicated Coconut - grated, teaspoon Pumpkin seeds. The dish follows a Sugar Free Diet diet.
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To begin making the Mango Smoothie Bowl recipe, blend Mango, Papaya and Yogurt for 10 to 20 seconds in a blender. Pour the Mango Smoothie into a bowl and top it with watermelon scoops, kiwi slices, coconut and pumpkin seeds.Serve Mango Smoothie Bowl on its own for a Morning breakfast along with Mushroom Masala Cheese Omelette. </s> |
<s>[INST] grams arabic, 1 cup curd, 1/2 teaspoon celery, 1-1 / 2 teaspoon Kashmiri red chilli, 1/4 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder, 2 tablespoons Coriander - chopped, salt - according to taste, oil - as per use, 1 cup of water - or according to use, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: grams arabic, 1 cup curd, 1/2 teaspoon celery, 1-1 / 2 teaspoon Kashmiri red chilli, 1/4 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder, 2 tablespoons Coriander - chopped, salt - according to taste, oil - as per use, 1 cup of water - or according to use. The dish follows a Vegetarian diet.
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To make the Arbi Curd vegetable, firstly wash the Arbi well 2 times. After washing, pour it in the pressure cooker with water and salt and cook till 1 city comes out. Peel the arbi and cut them in half. Now take curd in a bowl and beat it well. Keep it aside. Now heat oil in a pan. Add celery and cook for 10 seconds. After 10 seconds, add red chili powder, turmeric powder, coriander powder and mix. After 1 minute add the arbi to it, mix and cook for 10 to 12 minutes. Add 1/2 cup water to it and let it boil. Cook for 5 to 7 minutes. After that add yogurt and keep stirring until it comes to boil. After boiling, add garam masala powder and garnish with green coriander. Serve the Arabic curd vegetable along with lady's finger and phulka for dinner. </s> |
<s>[INST] cup masoor dal, 1/2 cup raw mango - cut, 2 green chillies - thin and straight cut, 1/2 teaspoon turmeric powder, salt - as per taste, 2 tablespoons mustard oil, 1/2 teaspoon Cumin seeds, 1/2 teaspoon mustard seeds, 1/4 teaspoon Kalonji seeds, 1/2 teaspoon fennel seeds, 1/2 teaspoon fenugreek seeds, 3 dry red chillies, High Protein Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup masoor dal, 1/2 cup raw mango - cut, 2 green chillies - thin and straight cut, 1/2 teaspoon turmeric powder, salt - as per taste, 2 tablespoons mustard oil, 1/2 teaspoon Cumin seeds, 1/2 teaspoon mustard seeds, 1/4 teaspoon Kalonji seeds, 1/2 teaspoon fennel seeds, 1/2 teaspoon fenugreek seeds, 3 dry red chillies. The dish follows a High Protein Vegetarian diet.
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To make Mango masoor dal, first wash the lentil masala thoroughly. Now put dal, 2 cups water, salt to taste, turmeric powder and green chillies in a pressure cooker. Cook for 2 minutes and let it boil. Add raw mangoes after boiling. Cover the cooker and cook it until you get 2 cities. Allow the pressure to drain automatically. Open the cooker and if you find the lentils thick, then add some more water and mix. Turn on the gas and let it cook for 2 to 3 minutes. Now we will make Tadka for Dal. Heat mustard oil in a tempering pan. Add cumin, rye, kalonji, fenugreek and mix. After 10 seconds, add dry red chilli and cook it for next 15 seconds. Add this tempering to the dal and mix it. Turn off the gas and serve hot. Serve Mango Masoor Dal with Sew Tomato Vegetable, Spinach Raita and Phulka for a day's dinner. </s> |
<s>[INST] tablespoon Instant Coffee Powder, cups Milk, tablespoons Sugar - powdered, cup Ice cream - vanilla or chocolate (optional), cubes - as required, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: tablespoon Instant Coffee Powder, cups Milk, tablespoons Sugar - powdered, cup Ice cream - vanilla or chocolate (optional), cubes - as required. The dish follows a Vegetarian diet.
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To begin making the Cold Coffee recipe, firstly keep all the mentioned ingredients ready.Next take a blender and add milk, required sugar and coffee powder. Blend it for about 30 seconds.Open the jar and add ice cubes. If you want a thick consistency, add less ice cubes. Close the jar and blend it again for about 30 to 40 seconds till everything is mixed properly.You can also add 1 tablespoon ice cream in the coffee to add an extra flavour to the coffee.Once it is done, pour it in the glass and sprinkle some coffee powder on the top.Serve Cold Coffee along with Scrambled Egg Sandwich With Cucumber or with any other Sandwich of your choice for a weekday breakfast or enjoy it with your family after a tiring day at work. </s> |
<s>[INST] cup Vivatta Maida, cup Sooji (Semolina/ Rava), - to taste, tablespoon Sunflower Oil, - to make the dough, Raw Banana - boiled and mashed, cup Green peas (Matar) - boiled, tablespoon Green Chillies - finely chopped, tablespoon Coriander (Dhania) Leaves - finely chopped, teaspoon Cumin seeds (Jeera), teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, teaspoon Garam masala powder, teaspoon Amchur (Dry Mango Powder), - to taste, seeds (Til seeds) - as required, Oil - as required, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Vivatta Maida, cup Sooji (Semolina/ Rava), - to taste, tablespoon Sunflower Oil, - to make the dough, Raw Banana - boiled and mashed, cup Green peas (Matar) - boiled, tablespoon Green Chillies - finely chopped, tablespoon Coriander (Dhania) Leaves - finely chopped, teaspoon Cumin seeds (Jeera), teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, teaspoon Garam masala powder, teaspoon Amchur (Dry Mango Powder), - to taste, seeds (Til seeds) - as required, Oil - as required. The dish follows a Vegetarian diet.
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To begin making the Baked Samosa Pinwheels recipe, in a mixing bowl, add all the ingredients of dough, mix and knead it well to make a soft dough. Keep aside for 10 minutes until you make stuffing.In another mixing bowl, add all the ingredients of stuffing and mix it well. Keep aside. After 10 minutes, take out the dough and knead it for couple of minutes.Make 2 equal sized portions out of the dough. Dust one portion of dough in flour and roll it to slightly thicker chapati using rolling pin. Cut the edges of circle to make a pastry sheet.Make 2 portions of the filling also. Take one portion of filling and spread it nicely in the rolled pastry sheet. Now roll the pastry sheet with the filling and cut it into pieces.Take each chopped samosa pinwheels and press the open side gently to make it like a round shape so that the inner filling looks like a pinwheel. Now, rub the pinwheels into sesame seeds and keep them aside.Preheat the oven to 400 degrees (or the temperature that is recommended on the puff pastry box).Place the pinwheels onto a parchment paper lined baking sheet and bake for 17-20 minutes until golden brown.Your Samosa Pinwheels are ready. Serve warm as a appetizer or party snacks and use within two weeks.Serve Baked Samosa Pinwheels with Linzer Cookies and Masala Chai for your tea time break. </s> |
<s>[INST] grams radish leaves, 2 potatoes - boiled, 4 cloves garlic - finely chopped, 2 dry red chillies - break out of the middle, 2 tablespoons mustard oil, salt - as per taste, 1 teaspoon cumin powder, 1 small Spoon Red Chilli Powder, 1 teaspoon Turmeric Powder, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: grams radish leaves, 2 potatoes - boiled, 4 cloves garlic - finely chopped, 2 dry red chillies - break out of the middle, 2 tablespoons mustard oil, salt - as per taste, 1 teaspoon cumin powder, 1 small Spoon Red Chilli Powder, 1 teaspoon Turmeric Powder. The dish follows a Vegetarian diet.
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To make potato and radish leaves vegetable, first wash and cut radish leaves. Now heat oil in a pan. Add radish leaves, salt and let it cook till the leaves become soft. Keep it aside. Now heat the oil in the same pan. Add cumin seeds, dry red chillies and cook for 10 seconds. After 10 seconds, add garlic and let it cook for 30 seconds. Then add potatoes to it. After 1 minute add salt, red chili powder, turmeric powder, cumin powder. Mix and cook until the potatoes are cooked. Now add radish leaves and mix. Allow to cook for 30 seconds and serve hot. Serve potato and radish leaves with Rajasthani lentils and phulka for dinner. </s> |
<s>[INST] liter Milk - full fat, grams Thin Semiya (Seviyan), teaspoon Cardamom Powder (Elaichi), cup Gulkand, strands - a few, Pistachios - chopped, water - as required, rose petals - for garnish, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: liter Milk - full fat, grams Thin Semiya (Seviyan), teaspoon Cardamom Powder (Elaichi), cup Gulkand, strands - a few, Pistachios - chopped, water - as required, rose petals - for garnish. The dish follows a Vegetarian diet.
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To begin making the Gulkand Seviyan Kheer Recipe in a saucepan bring the milk to a rolling boil. Once the milk has boiled, reduce the flame, and allow the milk to simmer on low flame, until it reduces to half its quantity. This process will take a good 20 minutes. Ensure the milk is stirred occasionally to prevent the bottom of the pan burning the milk. It is also always a good idea to keep a ladle inside the milk container. Once the milk is reduced, add the cardamom powder, and a few strands of saffron. Next, to this add the gulkand and mix vigorously until it melts and comes together along with the milk. Adjust the sweetness of the gulkand kheer, based on the sweetness of the gulkand, if required add sugar to suit your taste. Since the gulkand is already packed with the rose flavour, depending on how strong or mild you prefer, add the rose water, according to how aromatic you like the gulkand kheer to be. Finally, add in the thin seviyan and wait until the seviyan wilts down and becomes soft. Turn off the heat, transfer the Gulkand kheer to a serving bowl and garnish with some crushed pistachios and dry rose petals. Serve Gulkand Seviyan Kheer as dessert or part of a meal that consists of Ajwain Puri Recipe, and Aloo Tamatari Recipe for a lovely comforting Sunday brunch.
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<s>[INST] cup Napa Cabbage - cut into thin stripes, Carrot (Gajjar) - cut into juliennes, Cucumber - core removed and cut into juliennes, teaspoon Sunflower seeds, teaspoons Cranberries - dried, cup Hung Curd (Greek Yogurt), tablespoon Honey, - to taste, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Napa Cabbage - cut into thin stripes, Carrot (Gajjar) - cut into juliennes, Cucumber - core removed and cut into juliennes, teaspoon Sunflower seeds, teaspoons Cranberries - dried, cup Hung Curd (Greek Yogurt), tablespoon Honey, - to taste. The dish follows a Vegetarian diet.
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To begin making the Napa Cabbage Coleslaw with Greek Yogurt Recipe, we will first prep the vegetables and add it in one bowl.Add the Greek yogurt, honey and salt into the same bowl and mix it evenly with all the vegetables. Make sure all the vegetables are coated well.Top Napa Cabbage Coleslaw with sunflower seeds and dried cranberries and serve fresh.Serve the Napa Cabbage Coleslaw with Greek Yogurt Recipe along with a Burger and glass of Homemade Pomegranate Juice with Ginger Recipe by the side to enrich your Sunday meal. </s> |
<s>[INST] grams Lasagna sheets - (5 sheets), Red Bell pepper (Capsicum) - sliced, Yellow Bell Pepper (Capsicum) - sliced, cup Broccoli - cut small, grams Feta Cheese, grams Mozzarella cheese, Tomatoes - halved, cloves Garlic - pound, Onion - finely chopped, sprig Dried Thyme Leaves, Basil leaves, - to taste, Oil - for cooking, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: grams Lasagna sheets - (5 sheets), Red Bell pepper (Capsicum) - sliced, Yellow Bell Pepper (Capsicum) - sliced, cup Broccoli - cut small, grams Feta Cheese, grams Mozzarella cheese, Tomatoes - halved, cloves Garlic - pound, Onion - finely chopped, sprig Dried Thyme Leaves, Basil leaves, - to taste, Oil - for cooking. The dish follows a Vegetarian diet.
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To begin making One-Pot Stove Top Lasagna Recipe, cook the tomatoes with a 1/4 cup of water in a pressure cooker for 2 whistles. Once it is done let it cool and allow the pressure to release naturally.Once it cools down to remove the skin and blitz it in a blender to a smooth paste.Heat a saucepan with oil, add garlic and onion saute till it sweats out and then add the tomato with sugar, salt, and thyme, let it cook for 15 minutes till the sauce absorbs enough flavor. Once done rest it.Heat an another saucepan with 2 cups of water , add salt and 2 tablespoons of oil. Once it starts boiling add the lasagna sheets and cook it till it is just cooked. Strain the water and rinse it under a gold water and remove the sheets and add little olive oil and coat it evenly so that the sheets does not stick to each other.Saute the vegetables on a flat skillet and season it. Once done keep it aside to start assembling the lasagna.Take a small flat nonstick pan, first, layer it with sauce, then the lasagna sheets , add the sauce again , add the sauteed vegetables, grated cheese and cover it with the lasagna sheets, continue the process by adding the sauce and the remaining ingredients. Finish till the brim of the pan with sauce, sauteed vegetable and cheese. Cover it with a lid and heat it on a medium for 10 minutes.Serve you juicy One-Pot Stove Top Lasagna Recipe for a cozy dinner meal along with a glass of Apple And Ginger Cocktail Recipe.
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<s>[INST] cups Kashmiri Rajma - washed and soaked overnight, Onion - slices, Tomato - finely chopped, cloves Garlic - finely chopped, inch Ginger - finely chopped, Turnips - cut into cubes, teaspoon Dry ginger powder, teaspoon Kashmiri Red Chilli Powder, teaspoon Turmeric powder (Haldi), teaspoon Fennel Powder, teaspoon Kashmiri masala powder - (vaer), tablespoons Mustard oil, Onion - slices, - to taste, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cups Kashmiri Rajma - washed and soaked overnight, Onion - slices, Tomato - finely chopped, cloves Garlic - finely chopped, inch Ginger - finely chopped, Turnips - cut into cubes, teaspoon Dry ginger powder, teaspoon Kashmiri Red Chilli Powder, teaspoon Turmeric powder (Haldi), teaspoon Fennel Powder, teaspoon Kashmiri masala powder - (vaer), tablespoons Mustard oil, Onion - slices, - to taste. The dish follows a Vegetarian diet.
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To begin making Kashmiri Rajma Gogji Recipe, wash and soak the kashmiri rajma in warm water overnight.Heat a tablespoon of mustard oil in a pressure cooker pan and smoke it, add the onions and saute until it turns golden brown.Add the ginger and garlic and fry until it turns brown in colour.Add the tomatoes and saute until it becomes soft.Now, add the turmeric, red chilli, dry ginger and fennel powder and saute for a minute.Add the drained rajma into the pressure pan along with 4 cups of water.Add the vaer masala, season with salt, close the pressure cooker pan and cook until 4 whistles in low flame.Now, simmer for 40 minutes on low flame, and then switch off the flame and let the pressure release on its own.In the mean, smoke the remaining 1 tablespoon of mustard oil in a pan on medium heat and fry the cubes turnips until it turns golden and keep aside.Once, the rajma is cooked, put the pressure cooker back on the medium flame, add the fried turnip cubes and simmer for another 10 minutes before serving.Garnish with sliced onions and serve the Kashmiri Rajma Gogji Recipe along with steamed rice for a lazy weekend brunch along with salad. You can also serve it with Missi Roti Recipe and Lauki Raita Recipe. </s> |
<s>[INST] cup Fresh cream, cup Condensed Milk, tablespoon Pistachios, teaspoon Pistachio extract, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Fresh cream, cup Condensed Milk, tablespoon Pistachios, teaspoon Pistachio extract. The dish follows a Vegetarian diet.
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To begin making Simple & Luscious Pista Ice Cream Recipe, take the Pistachios in a blender and crush it to form a coarse mixture and keep aside.In a mixing bowl take the fresh cream. Whip it on a high speed with a electric hand blender or stand mixer for about 3 mins. The cream would become thick.Now add in the condensed milk and whip once gain such that both cream and condensed milk are blended evenly. This is the ice cream base we can customize the ice cream with as many flavours as we need.Next add in the Pista Essence and whip for another 30 secs. Now add in the crushed pistachios and add it to the Ice cream mixture and fold once.In a freezer safe bowl pour the ice-cream base.Freeze it for minimum 8 hours or overnight for it to get set. After freezing scoop the ice cream and serve Simple & Luscious Pista Ice Cream Recipe garnished with crushed pistachios as a party dessert with Shrewsbury Cookies Recipe (Butter Cookies) and Aloo Tikki Burger Recipe. </s> |
<s>[INST] grams Ridge Gourd (Turai/ Peerkangai), Whole Eggs, Onion - finely chopped, tablespoon Ginger - finely chopped, Green Chillies - finely chopped, tablespoon Coriander Powder (Dhania), teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), sprig Curry leaves, teaspoon Coriander (Dhania) Leaves - finely chopped for garnish, - to taste, Eggetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: grams Ridge Gourd (Turai/ Peerkangai), Whole Eggs, Onion - finely chopped, tablespoon Ginger - finely chopped, Green Chillies - finely chopped, tablespoon Coriander Powder (Dhania), teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), sprig Curry leaves, teaspoon Coriander (Dhania) Leaves - finely chopped for garnish, - to taste. The dish follows a Eggetarian diet.
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To begin making the Scrambled Eggs With Ridge Gourd Sabzi wash, peel the ridge gourds and dice it. Keep aside.Heat oil in a pan, add the cumin seeds and let it splutter. Add the ginger and green chillies and saute for a minute.Add the onions, curry leaves and saute until the onions turn translucent. Add the ridge gourd, coriander, turmeric, red chilli powder, season with salt and mix well.Let the ridge gourd cook well. This will take around 5 minutes. Now, break the eggs into the pan and mix well. Keep stirring until the eggs and ridge gourd combine together and let the scramble cook well.Once done, switch off the heat and garnish Scrambled Eggs With Ridge Gourd Sabzi with coriander leaves.Serve the Scrambled Eggs With Ridge Gourd Sabzi along with Panchmel Dal and Phulkas for a simplified weeknight dinner. You can also serve this with Bread toast for your healthy breakfast. </s> |
<s>[INST] cups Puffed rice - (aralu), cup Sabudana (Tapioca Pearls), cup Vellai Poosanikai (Ash gourd/White Pumpkin) - de skinned & finely chopped, Green Chillies - paste, (Dhania) Leaves - small bunch, teaspoon Cumin seeds (Jeera), (hing) - (optional), - to taste, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cups Puffed rice - (aralu), cup Sabudana (Tapioca Pearls), cup Vellai Poosanikai (Ash gourd/White Pumpkin) - de skinned & finely chopped, Green Chillies - paste, (Dhania) Leaves - small bunch, teaspoon Cumin seeds (Jeera), (hing) - (optional), - to taste. The dish follows a Vegetarian diet.
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To begin making Karnataka Style Aralu Sandige Recipe - Puffed Paddy Fryums, deskin ash gourd, remove the seeds and softer part and finely chop the harder portion. Keep aside.Pressure cook sabudana in small cooker for 1-2 whistle. If you want you can cook them directly in a pan too. Sieve extra water.Prepare a large tray or plastic sheet by lightly greasing it.Take a big mixing bowl, add cooked sabudana, ash gourd,chilli paste, chopped coriander, hing and salt and mix well.Take another big vessel with water. Add aralu little by little to the water. Dampen it, lightly press it between your palms to squeeze out extra water and add it to the mixing bowl with the sabudana spicy mixture.Repeat the same for entire aralu. Once done, gently mix the entire mix with your finger tips. Don't add any extra water or pressure.Wet your hands slightly, take a small ball of aralu sandige mix and press it very gently to the sides of the vessel, give a pyramid shape and place on tray.Sundry them for 1-3 days till they are completely dried .Remove them and store in airtight containers.Deep fry Aralu Sandige whenever you need and serve.Serve Aralu Sandige Recipe with a South Indian meals of steamed rice, North Karnataka Style Nuggekai Kharbyaali Recipe and Carrot And Beans Poriyal Recipe. </s> |
<s>[INST] grams Whole Wheat Flour, - as required, Cup Whole Wheat Flour - for dusting, Cups Sunflower Oil - to deep fry, grams Jaggery, Ml Water, teaspoons Red Chilli powder, Tablespoon Ghee - to grease the plate, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: grams Whole Wheat Flour, - as required, Cup Whole Wheat Flour - for dusting, Cups Sunflower Oil - to deep fry, grams Jaggery, Ml Water, teaspoons Red Chilli powder, Tablespoon Ghee - to grease the plate. The dish follows a Vegetarian diet.
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To begin making Goan Sweet Churmo Recipe knead enough whole wheat flour with water and bit of oil. Pinch out balls to make small and thin rotis and roll with the help of rolling pin.Lightly dust each and keep piling up rotis one on another, after rolling. Try to make these disks as thin as possible for crunchiness after frying.Take oil in a kadai (deep frying pan) and keep it on high heat till the oil temperature reaches the proper point.While the oil is heating up, dust each ball of dough in dry flour and roll thin rotis(disks) out of them using rolling pin. Check the oil temperature by just dropping in tiny dough in it. If the dough fries and floats up instantly, that means the oil is ready for frying the rotis .Gently place the rolled roti in the hot oil on medium heat. hot oil tends to splutter and we need to be cautious while handling hot oil.With slotted ladle, press the roti so that it gets fried in the center too. Then turn and fry on the other side. Take care not to burn the rotis, but make them crisp.When the roti looks crisp and not soggy, remove and place it on a plate lined with paper napkin to absorb extra oil and repeat for the rest of dough balls.Grease a plate using ghee and keep it ready for spreading churmo once done. Now that all the crispy rotis are ready, allow them to cool and go for jaggery syrup.For jaggery syrup, take jaggery and water in a thick bottomed saucepan kept on heat and allow jaggery to melt well.Let it boil and allow it to boil on medium heat for 7-8 minutes or until jaggery syrup becomes thick and sticky.To test, take little syrup on ladle and quickly dip forefinger and press the forefinger and thumb. If it feels sticky , then the syrup is ready.Add red chilli powder and mix and switch off the stove. Now your rotis must have cooled down. Just crush them with hands. Add them to jaggery syrup.Mix well and remove churmo on the greased plate and allow to cool.After cooling, it will be very sticky. Store in airtight container and enjoy it anytime.Serve Goan Sweet Churmo Recipe as a crunchy addition with Masala Chai Recipe for evening. </s> |
<s>[INST] cup Rice flour, cup Water, teaspoon Sunflower Oil, teaspoon Salt, cups Fresh coconut - grated, cup Jaggery, teaspoon Cardamom Powder (Elaichi), Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Rice flour, cup Water, teaspoon Sunflower Oil, teaspoon Salt, cups Fresh coconut - grated, cup Jaggery, teaspoon Cardamom Powder (Elaichi). The dish follows a Vegetarian diet.
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Method for the Coconut Jaggery Filling for the Thengai Poornam Kozhukattai / Ukadiche ModakIn a heavy bottomed saucepan; combine all the ingredients for the filling and place it on high heat until the jaggery is dissolved completely.Once the jaggery dissolves, turn the heat to medium and keep stirring until the mixture thickens and the water begins to evaporate.It takes about 7-10 minutes for the water to evaporate. Towards the end you will notice the mixtures comes together, with all the water evaporated. The coconut filling will now look like sticky mixture.At this stage, turn off the heat and transfer the mixture to another bowl to cool. Once cool divide the mixture into 10-15 equal portions. This will be the sweet filling for the modak wrapper.Method to make the outer wrapper for the modak/ KuzhakattaiBring the water to a boil in a pan along with the salt and oil.Gradually add little rice flour at time and keep stirring till the mixture comes together.Turn off the heat and transfer the rice flour mixture to another bowl and cover with a muslin cloth. Keep it aside for 5 minutes. It will help the Kozhukattai dough to come together.Method to make the Thengai Poornam Kozhukattai / Ukadiche ModakWith a little oil in a cup, smear the oil in your hands and knead the dough well to remove any lumps. At all times make sure keep the dough covered with a wet muslin cloth to prevent the dough from drying out.Take a lemon size portion of the dough, make into a ball and press the dough in the palm of your hands to make a flat dough, cup your palms a bit so it forms a depression in the center.Place the jaggery filling in the center and bring the edges of the dough together to the center with a pointed top as shown in the image above. Continue the similar process with the remaining portions of the dough and coconut fillingNote: Keep dipping and smearing your fingers and palms with sesame oil when you handle a new portion of the dough. This will prevent the dough from sticking to your handsPrepare the steamer filled with water. Place the filled dumplings in the steamer plate and into the steamer. Steam for about 10 minutes until the dumplings look shiny and smooth. You will also notice that if it is not cooked, the rice wrapper will be sticky.Once they are steamed, the Kozhukattai (Ukadiche Modaks) are ready for an offering to god for the festival of Ganesh Chaturthi. You can also have this steamed dumpling as your Tea TIme Snack. </s> |
<s>[INST] cup Semiya (Vermicelli), tablespoon Whole Wheat Flour, tablespoon Milk Powder, tablespoon Gulab jamun mix, cup Paneer (Homemade Cottage Cheese), teaspoon Fennel seeds (Saunf), teaspoon Cardamom Powder (Elaichi), pinch Baking soda, cup Milk, teaspoon Sunflower Oil, teaspoon Ghee, cup Sugar, cup Water - approximately, - a handful, Vegetarian diet [/INST]
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Provide detailed cooking instructions for a dish made with the following ingredients: cup Semiya (Vermicelli), tablespoon Whole Wheat Flour, tablespoon Milk Powder, tablespoon Gulab jamun mix, cup Paneer (Homemade Cottage Cheese), teaspoon Fennel seeds (Saunf), teaspoon Cardamom Powder (Elaichi), pinch Baking soda, cup Milk, teaspoon Sunflower Oil, teaspoon Ghee, cup Sugar, cup Water - approximately, - a handful. The dish follows a Vegetarian diet.
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To begin making Baked Vermicelli Malpua Recipe, cook the vermicelli with required amount of water. I used very fine roasted wheat vermicelli.Drain the excess water and allow the vermicelli to cool down.Meanwhile in a saucepan, make the sugar syrup by heating the sugar and water with 2 cardamom pods. Boil it till it becomes slightly thick and sticky, I did not follow any string consistency here.Take the vermicelli, lightly mash it with your hand, add cottage cheese mash well, milk powder, gulab jamun mix, fennel seeds, cardamom powder and baking soda. Mix everything, add milk slowly and form a thick batter.Let the batter stay in room temperature for an hour.Grease a baking tray with oil and ghee, pour the batter with the help of a ladle, keeping space between each portion.Bake in a preheated oven at 200 degrees C for 15 minutes. I baked in a microwave convection oven . You have to check with the time and temperature of your oven and keep a close eye on the baking malpua.Once baked, dip each malpua in sugar syrup and take it out. You can also drizzle the sugar syrup on the top if you prefer less sugar like me.Garnish with some chopped pistachios and serve them warm.Serve Baked Vermicelli Malpua Recipe as a dessert after your Holi meal, or during snack time to your guests, along with Dahi Vada and Thandai </s> |
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