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<s>[INST] Pound Cake - 1 recipe, cup Condensed Milk - as required, sugar (Cake/ Candy Sprinkles) - as needed, cup Cocoa Powder, cup Milk, Eggetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Pound Cake - 1 recipe, cup Condensed Milk - as required, sugar (Cake/ Candy Sprinkles) - as needed, cup Cocoa Powder, cup Milk. The dish follows a Eggetarian diet. <</SYS>> To begin making the Heart Shaped Cake Pops Recipe, you must have the pound cake ready. You can optionally buy a store bought cake and make it into crumbles.Add the crumbled cake into a large mixing bowl. Add a tablespoon of condensed milk at a time to bind the cake to make a cake dough. Take care to make sure the cake does not become too moist. The cake dough should be firm and shapeable. Pat and press the cake dough into a flat baking sheet with about 1-1/2 inch thickness. Use a small heart shaped cookie cutter and cut small to make heart shaped cake pops.You can either make small ladoo shaped balls or use a small heart shaped cookie cutter for the shape. If making round balls, make sure there are no cracks in the ball. It should be very smooth. Proceed the similar way with the remaining dough. Place the cake pops on a foil sheet covered tray. Keep it in refrigerator for 30 minutes or till the cake pops are set firm. Once the cake pops are set, take them out and dust with cocoa powder. Make sure the cake pops are fully covered with cocoa powder. Take a heart cake pop and insert a toothpick right across the cake pop.Place the cake pops again in refrigerator for 15 minutes. Take 1 tablespoon of water or milk in a bowl. Take out the cake pops from the refrigerator. Brush them lightly with milk and sprinkle colored sprinkles and serve.Make these cute Heart Shaped Cake Pops for Valentine's day, for a baby shower or simply for your kids and enjoy it with a cup of delicious coffee. </s>
<s>[INST] Brinjal (Baingan / Eggplant), Beetroot - washed and peeled, cup Tahini, - to taste, tablespoons Extra Virgin Olive Oil, cloves Garlic, tablespoons Lemon juice, teaspoon Paprika powder, (Dhania) Leaves - For garnish, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Brinjal (Baingan / Eggplant), Beetroot - washed and peeled, cup Tahini, - to taste, tablespoons Extra Virgin Olive Oil, cloves Garlic, tablespoons Lemon juice, teaspoon Paprika powder, (Dhania) Leaves - For garnish. The dish follows a Vegetarian diet. <</SYS>> To begin making Beet Baba Ganoush Recipe, roast the eggplant over an open flame. Using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy for about 10 minutes. When you prick with a knife it will go in without resistance and will feel cooked. Don't worry if the eggplant deflates a little. Remove from the burner and place on a plate to cool. You can also roast the eggplant in an oven. For this method, preheat the oven to 200C. Prick the eggplant all over with a fork, this keeps the eggplant from exploding in the oven. Place on a baking tray and roast until softened and the skin is crusty for about 20 to 30 minutes. Remove from the oven and allow to cool.Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off. Discard the skin. Move the eggplant onto your chopping board, slice off the stem and discard. Using your knife, chop the eggplant roughly.Meanwhile, wash and peel the beetroot and cut it into small wedgesHeat a teaspoon of olive oil in a heavy bottomed pan. Add the chopped beetroot and roast them until they turn soft. Sprinkle a little salt and cover the pan. The juices from the beetroot will help the beetroot cook, so there is no need to sprinkle water in the pan. Let the beetroot cool to room temperature. Add the cooked beetroot and chopped eggplant into a blender. Add the lemon juice, Tahini Paste, garlic cloves, paprika powder, olive oil and blend until smooth.Transfer to a bowl, drizzle on top with more olive oil and garnish with coriander leaves.Serve Baba Ganoush as part of a mezze platter with Classic Hummus, Tzatziki, Fattoush and Tabbouleh along with Pita Bread </s>
<s>[INST] cup Mixed Sprouts - cleaned, - to taste, teaspoon Turmeric powder (Haldi), cup Tomatoes - chopped, teaspoon Sunflower Oil, teaspoon Cumin seeds (Jeera), Green Chilli - slit, cup Onions - finely chopped, teaspoon Ginger Garlic Paste, teaspoon Maharashtrian Goda Masala, Curry leaves, teaspoon Tamarind Paste - (or 1 tsp lemon juice), sprig Coriander (Dhania) Leaves - chopped for garnish, Onion - finely chopped for garnish, - as required (or dry snack mix) for garnish and for the crunch, wedges - as required for garnish, buns - as required, High Protein Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Mixed Sprouts - cleaned, - to taste, teaspoon Turmeric powder (Haldi), cup Tomatoes - chopped, teaspoon Sunflower Oil, teaspoon Cumin seeds (Jeera), Green Chilli - slit, cup Onions - finely chopped, teaspoon Ginger Garlic Paste, teaspoon Maharashtrian Goda Masala, Curry leaves, teaspoon Tamarind Paste - (or 1 tsp lemon juice), sprig Coriander (Dhania) Leaves - chopped for garnish, Onion - finely chopped for garnish, - as required (or dry snack mix) for garnish and for the crunch, wedges - as required for garnish, buns - as required. The dish follows a High Protein Vegetarian diet. <</SYS>> To begin making the Indian Misal Bunny Chow recipe, In a pressure cooker, add cleaned mixed sprouts, 2 cups of water, salt, turmeric powder and chopped tomatoes. Cover and pressure cook for 2 whistles.In a deep pan, add oil and once it is hot add cumin seeds.Now add slit green chilies, onions, ginger and garlic paste and fry well.Now add the goda masala or the replacement spices as mentioned above.Add curry leaves mix well and fry until oil leaves the side of the dish.Now add the cooked mixed sprouts. Mix well. Adjust seasoning if required.Add tamarind water to bring in the tang and let it simmer on low heat for 5 minutes. Add more water if needed.For serving, take a pav and make a well in the centre (retain all the walls of the pav to use it as a katori or bowl.Now serve the hot misal in pav bowl and sprinkle fresh coriander, chopped onions, lemon wedges and farsan if using.Serve Indian Misal Bunny Chow along with Green Pea Fritters and Masala Chai during your tea parties. </s>
<s>[INST] cup Arhar dal (Split Toor Dal), Green Chilli - finely chopped, cup Fresh coconut - finely grated, teaspoon Cumin seeds (Jeera), teaspoon Turmeric powder (Haldi), - to taste, tablespoons Ghee, teaspoon Asafoetida (hing), teaspoon Cumin seeds (Jeera), Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Arhar dal (Split Toor Dal), Green Chilli - finely chopped, cup Fresh coconut - finely grated, teaspoon Cumin seeds (Jeera), teaspoon Turmeric powder (Haldi), - to taste, tablespoons Ghee, teaspoon Asafoetida (hing), teaspoon Cumin seeds (Jeera). The dish follows a Vegetarian diet. <</SYS>> To begin making the Varan Bhaat Recipe we will first pressure cook the toor dal and green chilies together along with 1 cup water until you hear a couple of whistles. After a couple of whistles, turn the heat to low and cook for another 3 to 4 minutes and turn off the heat.Once you have turned off the heat, allow the pressure to release naturally, as the dal will continue to cook in the pressure. In the meanwhile, make a smooth saucy mixture by grinding the coconut, turmeric powder and cumin seeds along with water in a blender. Add this to the cooked dal and whisk it well together. Add salt to taste and transfer to a serving bowl.The final step is to season the dal for the Varan Bhaat. Heat ghee in a small tadka pan, add the cumin seeds and asafoetida and allow it to crackle for a few seconds. Turn off the heat. Pour this seasoning into the dal and serve the Varan Bhaat along with hot steamed rice. Note: Some people add curry leaves while tempering. This is optional. </s>
<s>[INST] टमाटर, बड़ा चमच्च काबुली चना या छोला - उबाल ले, कप चना का पानी - चने को उबलने के लिए जिसे प्रयोग किया, छोटा चमच्च निम्बू का रस, छोटा चमच्च हल्दी पाउडर, - स्वाद अनुसार, छोटा चमच्च हींग, छोटा चमच्च हरा धनिया - बारीक काट ले, छोटा चमच्च घी, छोटा चमच्च राइ, कली लहसुन - बारीक काट ले, कढ़ी पत्ता, कढ़ी पत्ता, जीरा, छोटा चमच्च काली मिर्च पाउडर, सुखी लाल मिर्च, High Protein Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: टमाटर, बड़ा चमच्च काबुली चना या छोला - उबाल ले, कप चना का पानी - चने को उबलने के लिए जिसे प्रयोग किया, छोटा चमच्च निम्बू का रस, छोटा चमच्च हल्दी पाउडर, - स्वाद अनुसार, छोटा चमच्च हींग, छोटा चमच्च हरा धनिया - बारीक काट ले, छोटा चमच्च घी, छोटा चमच्च राइ, कली लहसुन - बारीक काट ले, कढ़ी पत्ता, कढ़ी पत्ता, जीरा, छोटा चमच्च काली मिर्च पाउडर, सुखी लाल मिर्च. The dish follows a High Protein Vegetarian diet. <</SYS>> काबुली चना रसम बनाने के लिए सबसे पहले टमाटर को मिक्सर ग्राइंडर में डाले और पेस्ट बना ले. इसमें 2 कप पानी डाले और मिला ले.इस मिश्रण को सॉसपैन में डाले। इसमें हल्दी पाउडर, हींग, नमक डाले और 5 से 6 मिनट तक पका ले. एक मिक्सर ग्राइंडर में कढ़ी पत्ता, जीरा, काली मिर्च पाउडर, सुखी लाल मिर्च डाले और पीस ले. पाउडर बना ले और अलग से रख ले. चना को हल्का सा मैश कर ले. 5 से 6 मिनट के बाद इसमें पिसा हुआ मसाला, चना और 1 कप चना का पानी डाले। उबाला आने तक पकाए।अब तड़के के लिए एक छोटी कढ़ाई कढ़ाई में घी गरम करें। इसमें राइ डाले और 10 सेकण्ड्स तक पकने दे. 10 सेकण्ड्स के बाद इसमें लहसुन और कढ़ी पत्ता डाले। 20 सेकण्ड्स तक पकने के बाद इस तड़के को रसम में डाले और मिला ले. गरमा गरम परोसे। काबुली चना रसम को चाउ चाउ थोरन और चावल के साथ दिन के खाने के लिए परोसे। </s>
<s>[INST] grams Karela (Bitter Gourd/ Pavakkai), Onions - thinly sliced, cloves Garlic - finely chopped, inch Ginger - finely chopped, tablespoons Gram flour (besan), teaspoon Turmeric powder (Haldi), tablespoon Coriander (Dhania) Powder, teaspoon Garam masala powder, teaspoon Red Chilli powder, teaspoon Amchur (Dry Mango Powder), teaspoon Ajwain (Carom seeds), teaspoon Mustard oil, - to taste, Diabetic Friendly diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: grams Karela (Bitter Gourd/ Pavakkai), Onions - thinly sliced, cloves Garlic - finely chopped, inch Ginger - finely chopped, tablespoons Gram flour (besan), teaspoon Turmeric powder (Haldi), tablespoon Coriander (Dhania) Powder, teaspoon Garam masala powder, teaspoon Red Chilli powder, teaspoon Amchur (Dry Mango Powder), teaspoon Ajwain (Carom seeds), teaspoon Mustard oil, - to taste. The dish follows a Diabetic Friendly diet. <</SYS>> To begin making the Karela Besan Sabzi, first prep all the ingredients and keep them ready. It always helps in making the dish in a more organized way.Karela skin does not have to be peeled, it's important to cut it along with its green skin for maximum benefits. Also avoid soaking the karela in water to remove the bitterness. The bitterness is exactly what that adds to the nutrition. Only discard the hard seeds if the pulp is not tender.Into a pressure cooker, add the cut roundels of karela, along with turmeric powder, salt and two tablespoons of water. Cover the pressure cooker and cook for 2 to 3 whistles and turn off the heat.Once done, release the pressure immediately by running it under cold water or by releasing it with a fork placed under the whistle.The next step is to make the Karela Besan Sabzi masala.Heat oi in a wok or a kadai over medium heat; add the ajwain and allow it to crackle for a few seconds.Add the onion, garlic and ginger and saute until the onions become soft and golden. This will take about 3 to 4 minutes in medium heat.Once the onions are golden, add the cooked karela, besan, amchur powder, red chilli powder, coriander powder and garam masala powder. Stir to combine all the ingredients well. Check the salt and add more if required.Cover the pan, turn the heat to low and simmer the Karela Besan Sabzi for about 3 to 4 minutes and turn off the heat.Check the seasonings and spices and adjust to suit your taste accordingly.You can optionally add jaggery to give it additional taste. If you are diabetic you can avoid the jaggery.Once done, transfer the Karela Besan Sabzi to a serving bowl and serve hot.Serve the Karela Besan Sabzi along with Rajasthani Kadhi and Methi And Palak Paratha for a wholesome weeknight or weekend dinner. </s>
<s>[INST] cup Boondi, pinch Asafoetida (hing), inch Cinnamon Stick (Dalchini), Cardamom Powder (Elaichi), teaspoon Methi Seeds (Fenugreek Seeds), tablespoons Gram flour (besan), cup Curd (Dahi / Yogurt), teaspoon Turmeric powder (Haldi), teaspoon Coriander Powder (Dhania), teaspoon Red Chilli powder, - to taste, Oil, sprig Coriander (Dhania) Leaves, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Boondi, pinch Asafoetida (hing), inch Cinnamon Stick (Dalchini), Cardamom Powder (Elaichi), teaspoon Methi Seeds (Fenugreek Seeds), tablespoons Gram flour (besan), cup Curd (Dahi / Yogurt), teaspoon Turmeric powder (Haldi), teaspoon Coriander Powder (Dhania), teaspoon Red Chilli powder, - to taste, Oil, sprig Coriander (Dhania) Leaves. The dish follows a Vegetarian diet. <</SYS>> To begin making the Khatta Recipe, whisk curd, besan flour, red chilli powder, coriander powder, amchur powder, turmeric powder, salt with 1 1/2 cups of water in a bowl till no lumps are formed.Heat a kadai with oil, add fenugreek seeds, cinnamon, cardamom and hing and allow the flavor to release for few seconds.Lower the heat and add the whisked yogurt mixture. Keep stirring till the the kadhi thickens little.Switch off the heat, add the boondi and some chopped coriander leaves and serve.Serve the Khatta Recipe along with with hot steamed rice or phulka by the side and also a Bhindi Masala Recipe (Bhindi Tamatar Ki Sabzi) to enjoy a comforting lunch with your loved ones. </s>
<s>[INST] grams Soy Chunks (Nuggets), Spring Onion Greens - finely chopped, Green Bell Pepper (Capsicum) - cut into wedges, Red Bell pepper (Capsicum) - cut into wedges, cloves Garlic - finely chopped, Green Chillies - finely chopped, Ginger - finely chopped, tablespoon Corn flour, cup Vegetable stock, tablespoon Soy sauce, tablespoon Tomato Ketchup, teaspoon Red Chilli sauce, tablespoon Sunflower Oil - or sunflower oil, - to taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: grams Soy Chunks (Nuggets), Spring Onion Greens - finely chopped, Green Bell Pepper (Capsicum) - cut into wedges, Red Bell pepper (Capsicum) - cut into wedges, cloves Garlic - finely chopped, Green Chillies - finely chopped, Ginger - finely chopped, tablespoon Corn flour, cup Vegetable stock, tablespoon Soy sauce, tablespoon Tomato Ketchup, teaspoon Red Chilli sauce, tablespoon Sunflower Oil - or sunflower oil, - to taste. The dish follows a Vegetarian diet. <</SYS>> To begin making the Soy Chunks Manchurian In Sweet & Spicy Chinese Sauce, first soak the soya chunks in water for about 10 minutes. Once soaked, cook soy chunk nuggets in a saucepan, along with a little salt for about 5 minutes until cooked through. Once the nuggets are cooked, drain the water and keep the nuggets aside.The next step is to make the Manchurian sauce. Mix the cornflour with 1/4 cup of water. Add soya sauce, ketchup, chilli sauce and salt.Heat oil in a wok or frying pan on high heat; add garlic, ginger, peppers, green chillies, spring onions and stir fry for a few seconds.Add the cornflour mixture to the above and cook for a few minutes until thick and the corn flour is cooked. Add the cooked soya chunk nuggets into the manchurian sauce and cover the pan.Simmer the Soy Chunk Manchurian for about 5 minutes, until all the sauces have been well absorbed and the soy chunks feel cooked and juicy. You can adjust the consistency by adding a little more vegetable stock.Once done, turn off the heat, check the salt and spice levels and adjust to suit your taste. Garnish with spring onion leaves and extra green chillies if you like it spicy.Serve the Soy Chunks Manchurian along with a bowl of steamed rice for a quick weeknight dinner. </s>
<s>[INST] cups Kabuli Chana (White Chickpeas) - soaked for 8 hours, cups Methi Leaves (Fenugreek Leaves) - washed and finely chopped, tablespoon Ghee, teaspoon Cumin seeds (Jeera), Bay leaf (tej patta), Onions - finely chopped, cloves Garlic - finely chopped, inch Ginger - finely chopped, Green Chilli - slit, - to taste, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, teaspoon Cumin powder (Jeera), teaspoon Garam masala powder, teaspoon Coriander Powder (Dhania), Tomatoes - finely chopped, Tomatoes - finely chopped, Tomatoes - finely chopped, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cups Kabuli Chana (White Chickpeas) - soaked for 8 hours, cups Methi Leaves (Fenugreek Leaves) - washed and finely chopped, tablespoon Ghee, teaspoon Cumin seeds (Jeera), Bay leaf (tej patta), Onions - finely chopped, cloves Garlic - finely chopped, inch Ginger - finely chopped, Green Chilli - slit, - to taste, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, teaspoon Cumin powder (Jeera), teaspoon Garam masala powder, teaspoon Coriander Powder (Dhania), Tomatoes - finely chopped, Tomatoes - finely chopped, Tomatoes - finely chopped. The dish follows a Vegetarian diet. <</SYS>> To begin making the Sukhe Methi Chole Recipe, wash and soak the kabuli chana, overnight. Next morning, add the kabuli chana along with a cup of water and some salt into the pressure cooker, close the lid and pressure cook for about 7-8 whistles for about 30 minutes.Reduce the flame, and simmer for another 10 minutes, before you switch off the flame. Allow the pressure to release naturally. Once the pressure has released, drain the excess water and set the boiled kabuli chana aside. In a kadai, heat ghee on medium flame, to the hot ghee, add cumin seeds and bay leaf and allow them to sizzle. Next add the ginger, garlic and green chilli and saute for about a minute. To this add the onion and saute for a couple of minutes, or until the onions turn transparent. Once the onions have softened and changed colour, add in the salt, and turmeric powder and tomatoes, sprinkle some water and cover with a lid. Cover and cook until the tomatoes turn mushy. This will take a good 2-3 minutes on medium-high flame. Now open the lid and mix well to bring the onion tomato mixture together. At this stage add the washed and chopped fenugreek leaves and allow it to wilt down. After a couple of minutes, you will see the methi leaves are well combined into the onion-tomato mixture. Finally add in the dry spice powders - red chilli powder, cumin powder, garam masala powder, coriander powder and boiled chole and give the Sukhe Methi Chole a good stir. Stir fry the Sukhe Methi Chole for another 3 to 4 minutes and turn off the heat. Check the salt and adjust to suit your taste. Once done, transfer the Sukhe Methi Chole to a serving bowl and serve hot.Serve Sukhe Methi Chole Recipe along with Achari Masala Puri Recipe, Pickled Onions, Aam Ka Achaar, with a side of Gehun Ka Halwa and Rose Lassi Recipe for a delicious Sunday brunch. </s>
<s>[INST] grams Chicken breasts - cut into small pieces, Onion - diced, Red Bell pepper (Capsicum) - diced, Green Bell Pepper (Capsicum) - diced, Carrots (Gajjar) - diced thin, inch Ginger - grated, cloves Garlic - grated, Tomato - diced, cup Homemade tomato puree, teaspoon Honey, teaspoon Turmeric powder (Haldi), teaspoon Garam masala powder, teaspoon Coriander Powder (Dhania), Stalk Coriander (Dhania) Leaves - finely chopped, tablespoon Butter - softened, Oil, High Protein Non Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: grams Chicken breasts - cut into small pieces, Onion - diced, Red Bell pepper (Capsicum) - diced, Green Bell Pepper (Capsicum) - diced, Carrots (Gajjar) - diced thin, inch Ginger - grated, cloves Garlic - grated, Tomato - diced, cup Homemade tomato puree, teaspoon Honey, teaspoon Turmeric powder (Haldi), teaspoon Garam masala powder, teaspoon Coriander Powder (Dhania), Stalk Coriander (Dhania) Leaves - finely chopped, tablespoon Butter - softened, Oil. The dish follows a High Protein Non Vegetarian diet. <</SYS>> To begin making the Chicken Jalfrezi Recipe, firstly make tomato puree and cut all the vegetables. Heat oil or butter in a heavy bottomed pan or a Kadai, add the ginger, garlic and onions and saute until the onions become soft and translucent.Once the onions are cooked, add bell peppers, carrots and stir fry on medium heat until they are slightly softened.Add the chicken pieces and cook till the pieces are roasted and cooked well. Next, add diced tomatoes, turmeric powder, garam masala powder, coriander powder, salt, red chili powder.Cook until the tomatoes become mushy. Once done, add tomato puree as well and mix. Cover and cook again for another 10 minutes. Finally add honey, and cook or at least 10 minutes until the chicken is cooked.Check the salt and spice levels of the Chicken Jalfrezi and adjust to suit your taste. Give the Jalfrezi a simmer for 3 to 4 minutes and turn off the heat.Transfer to a serving bowl and garnish it with chopped coriander leaves.Serve the Chicken Jalfrezi along with Phulka's and Mooli Raita Recipe for a weeknight dinner. </s>
<s>[INST] grams Parsnip - or carrots, cup Honey, tablespoon Sesame (Gingelly) Oil, tablespoons Soy sauce, cloves Garlic, tablespoon Dried Thyme Leaves, teaspoon Dried oregano, cup Vegetable stock, tablespoon Black pepper powder, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: grams Parsnip - or carrots, cup Honey, tablespoon Sesame (Gingelly) Oil, tablespoons Soy sauce, cloves Garlic, tablespoon Dried Thyme Leaves, teaspoon Dried oregano, cup Vegetable stock, tablespoon Black pepper powder. The dish follows a Vegetarian diet. <</SYS>> To start making Stir Fried Honey Parsnips With Herbs, peel the parsnips, then cut them across along their length into 1 inch long slices or like french fried potato sized pieces. While cutting make sure to discard the tough white core from parsnips.Bring a medium saucepan of water to boil over high heat. Add the parsnips and cook until tender or for about 5 minutes until cooked through and yet firm. Drain in a colander, rinse in cold water and keep aside.Set a heavy bottomed wok over medium heat. Add oil, garlic and sauté for 2 minutes. Add the crushed peppercorns and stir fry for a few seconds.Pour in the vegetable broth, soy sauce and honey. Cook the honey sauce until it starts to bubble.Add the blanched parsnips and stir fry until well roasted from all sides. Turn off and stir in thyme, Oregano. Transfer to a serving platter and serve.Serve the Stir Fried Honey Parsnips With Herbs as a side dish along with Roasted Vegetable Lasagna With Ricotta. </s>
<s>[INST] cup All Purpose Flour (Maida), cup Butter (unsalted) - softened (room temperature), cup Caster Sugar, teaspoon Vanilla Extract, teaspoon Salt, cup Jam - mixed fruit jam or preserves, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup All Purpose Flour (Maida), cup Butter (unsalted) - softened (room temperature), cup Caster Sugar, teaspoon Vanilla Extract, teaspoon Salt, cup Jam - mixed fruit jam or preserves. The dish follows a Vegetarian diet. <</SYS>> To prepare Eggless Jam-Filled Thumbprint Cookies Recipe, preheat Oven to 350 degrees Fahrenheit or 180 degrees Centigrade. Line a Baking pan with parchment paper.Mix the flour and salt with a whisk or spoon.In a mixing bowl, add the butter and with an Hand mixer on medium-high, beat the butter till soft.Add the sugar and beat again, till fluffy and creamy. Add half of the flour mixture and beat on low till just mixed.Add the rest of the flour and mix again. Do not over mix. You can use a spatula to mix in the flour till just combined.Place some granulated sugar in a small bowl.Shape dough into 1-inch balls. Roll each ball of dough in the sugar to coat lightly and place on the baking sheet.Make a small indentation in the center of each dough ball with your thumb and fill it with about 1/4 teaspoon of jam or preserve. I used the flat end of a 1/4 teaspoon measuring spoon to make the indentation.Bake for about 12 to 13 minutes till the edge starts to get a light brown color.Let stand for about a minute on the sheet and then transfer to a wired cooling rack to cool completely.Store Eggless Jam-Filled Thumbprint Cookies Recipe in an airtight container between sheets of parchment paper or foil to avoid the cookies from sticking together.These Eggless Jam-filled thumbprint cookies make a delicious combination during tea time with Ginger Tea or Coffee. </s>
<s>[INST] cup Arhar dal (Split Toor Dal), cup Tamarind Water, Drumstick - cut into 4 inch pieces, Tomato - quartered, Pearl onions (Sambar Onions) - quartered, teaspoons Sambar Powder, teaspoon Turmeric powder (Haldi), cups Methi Leaves (Fenugreek Leaves) - chopped, - to taste, teaspoon Sesame (Gingelly) Oil, teaspoon Mustard seeds, teaspoon Asafoetida (hing), sprig Curry leaves, Dry Red Chillies - broken, sprig Curry leaves, Diabetic Friendly diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Arhar dal (Split Toor Dal), cup Tamarind Water, Drumstick - cut into 4 inch pieces, Tomato - quartered, Pearl onions (Sambar Onions) - quartered, teaspoons Sambar Powder, teaspoon Turmeric powder (Haldi), cups Methi Leaves (Fenugreek Leaves) - chopped, - to taste, teaspoon Sesame (Gingelly) Oil, teaspoon Mustard seeds, teaspoon Asafoetida (hing), sprig Curry leaves, Dry Red Chillies - broken, sprig Curry leaves. The dish follows a Diabetic Friendly diet. <</SYS>> To begin making Murungakkai Vendhaya Keerai Sambar Recipe-Drumstick and Fenugreek Greens Sambar, first pressure cook the toor dal along with 2-1/2 cups of water for 4 to 5 whistles. Turn off the heat and allow the pressure to release naturally.Once the pressure has released, open the cooker and mash the dal well and keep aside.Into a pressure cooker, add the tamarind water, drumstick, methi leaves, onions, sambar powder, turmeric powder and salt. Add 1/2 cup of water and pressure cook the sambar masala for 1 to 2 whistles and turn off the heat.Release the pressure immediately, by lifting the weight with a fork or keep the pressure cooker under running water.Once the pressure is released, open the pressure cooker, add the mashed dal to the sambar masala and stir well.Adjust the consistency of the Murungakkai Vendhaya Keerai Sambar by adding water. Adjust the salt or sambar powder at this stage according to your taste.Give the Murungakkai Vendhaya Keerai Sambar a brisk boil. While it is boiling, in a tadka pan; heat oil over medium heat. Add the mustard seeds and allow it to crackle.Once the mustard seeds have crackled add the curry leaves, asafoetida and red chillies and give it a stir. Pour this into the simmering Murungakkai Vendhaya Keerai Sambar and turn off the heat.Transfer the Murungakkai Vendhaya Keerai Sambar to a serving bowl and serve hot.Serve the Murungakkai Vendhaya Keerai Sambar along with hot Steamed Rice or broken wheat and a Raw Banana Roast for a diabetic friendly meal. </s>
<s>[INST] cups All Purpose Flour (Maida), teaspoon Sugar, teaspoon Baking powder, teaspoon Cardamom Powder (Elaichi), cup Milk, Saffron strands, - to taste, - for cooking, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cups All Purpose Flour (Maida), teaspoon Sugar, teaspoon Baking powder, teaspoon Cardamom Powder (Elaichi), cup Milk, Saffron strands, - to taste, - for cooking. The dish follows a Vegetarian diet. <</SYS>> We begin making the Awadhi Style Sheermal Recipe by mixing all the ingredients in a mixing bowl.Add milk slowly and knead it into a chapathi dough, it should not be very sticky also.Rest the dough covered in a warm place for about 30 minutes.Once it risen, punch the dough and knead it again, and divide them into medium shaped chapati balls to roll it.Roll them on a board to a 2 centimetre thickness and heat a nonstick tawa and cook the roti evenly on either side till it is golden brown. Add oil on either side while it is getting toasted.Serve the Awadhi Style Sheermal Recipe with Dal Banjara Recipe (Langar Wali Dal) to make it a comforting Lunch meal. </s>
<s>[INST] cups Puffed rice, cup Jaggery, cup Roasted Gram Dal (Pottukadalai) - roasted, cup Dessicated Coconut, cup Roasted Peanuts (Moongphali), teaspoon Cardamom Powder (Elaichi), tablespoon Water, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cups Puffed rice, cup Jaggery, cup Roasted Gram Dal (Pottukadalai) - roasted, cup Dessicated Coconut, cup Roasted Peanuts (Moongphali), teaspoon Cardamom Powder (Elaichi), tablespoon Water. The dish follows a Vegetarian diet. <</SYS>> We begin making the Murmura Jaggery Laddu Recipe By dry roasting the puffed rice and roasted channa separately and keep it ready.Next you can also dry roast the desiccated coconut in the same pan till it is golden brown and keep it ready. Add all the roasted ingredients along with cardamom powder in one bowl and keep it aside.Once that is done, add the powdered jaggery with a tablespoon of water and melt the jaggery slowly. Keep stirring till it thickens. Keep a water in a bowl. Add a drop of jaggery into the bowl to check if it has reached the soft boil stage. That is it forms a small droplets.When jaggery has reached that stage you carefully add the mixture and carefully mix without smashing the puffed rice.Switch off the heat and apply ghee on your palm and start making laddus depending on your required shape and size.Serve the Murmura Jaggery Laddu / Pori Urundai Recipe (Puffed Rice Balls with Jaggery Recipe) Recipe for any festival occasion as a Crunchy Snack or you can also have it as a Tea Time Snack. </s>
<s>[INST] ग्राम बटन मशरुम, प्याज - बारीक काट ले, ग्राम टमाटर - काट ले, बादाम - भिगो कर, कली लहसुन - बारीक काट ले, इंच अदरक - बारीक काट ले, हरी मिर्च - काट ले, छोटा चमच्च जीरा, इंच दालचीनी, तेज पत्ता, पूरी काली मिर्च, छोटा चमच्च हल्दी पाउडर, छोटा चमच्च धनिया पाउडर, छोटा चमच्च कश्मीरी लाल मिर्च पाउडर, छोटा चमच्च गरम मसाला पाउडर, छोटा चमच्च कसूरी मेथी, छोटा चमच्च शक्कर, कप क्रीम, केसर - चुटकी भर, बड़े चमच्च दूध, बड़ा चमच्च मक्खन, बड़े चमच्च तेल, - स्वाद अनुसार, - प्रयोग अनुसार, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: ग्राम बटन मशरुम, प्याज - बारीक काट ले, ग्राम टमाटर - काट ले, बादाम - भिगो कर, कली लहसुन - बारीक काट ले, इंच अदरक - बारीक काट ले, हरी मिर्च - काट ले, छोटा चमच्च जीरा, इंच दालचीनी, तेज पत्ता, पूरी काली मिर्च, छोटा चमच्च हल्दी पाउडर, छोटा चमच्च धनिया पाउडर, छोटा चमच्च कश्मीरी लाल मिर्च पाउडर, छोटा चमच्च गरम मसाला पाउडर, छोटा चमच्च कसूरी मेथी, छोटा चमच्च शक्कर, कप क्रीम, केसर - चुटकी भर, बड़े चमच्च दूध, बड़ा चमच्च मक्खन, बड़े चमच्च तेल, - स्वाद अनुसार, - प्रयोग अनुसार. The dish follows a Vegetarian diet. <</SYS>> To make the mushroom relish, first soak saffron in 3 tablespoons of hot milk. Now heat the oil in a pan. Add ginger, onion and garlic and cook until the onion becomes soft. Now add tomatoes, almonds, green chilies and cook till the tomatoes become soft. Turn off the gas and allow the mixture to cool. Now put in a mixer grinder and grind it. Our paste is ready. Now wash the mushrooms thoroughly. Cut the big mushrooms and let the small ones stay like that. Now heat the butter in a pan. Add mushrooms and let it cook for 6 to 7 minutes. Keep meeting and keep aside. Heat the oil in the same pan. Add cumin, cinnamon, bay leaves and black pepper. Let them cook for 30 seconds. Now add ground tomato mixture and cook it for 3 to 4 minutes. After this add turmeric powder, red chili powder, coriander powder, salt and mix. Let it cook for 4 to 5 minutes. Now add mushrooms and 3/4 cup hot water. Mix all and let it cook for 5 minutes. After 5 minutes, add sugar, garam masala powder, kasoori methi, saffron milk and cream. Mix it and let it cook for 3 to 4 minutes. Turn off the gas and serve. Serve the mushroom relish with tomato onion cucumber raita and phulka for dinner. </s>
<s>[INST] cup Ragi Flour (Finger Millet/ Nagli), cup Bajra Flour ( Pearl Millet), cup Dates, cup Badam (Almond) - whole, cup Dessicated Coconut, cup Honey, High Protein Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Ragi Flour (Finger Millet/ Nagli), cup Bajra Flour ( Pearl Millet), cup Dates, cup Badam (Almond) - whole, cup Dessicated Coconut, cup Honey. The dish follows a High Protein Vegetarian diet. <</SYS>> To begin making Millet Energy Bites with Almonds, Dates and Coconut recipe, firstly dry roast the ragi and bajra flour in a wide pan over medium heat.After about 3 to 5 minutes, the flours will be aromatic. Remove from the heat and let it cool completely.In a mixer grinder, add the millet flours, dates, almonds and coconut flakes. Give it about 8 to 10 pulses, until the almonds, dates and coconuts and all shredded down uniformly.Add honey now, and give it quick pulse until the mixture is crumbly and starts to gather into a dough.Remove and mold them into lemon sized balls. They can be stored at room temperature. Chilling it in the fridge will keep if fresh for up to two weeks.Serve Millet Energy Bites With Almonds, Dates And Coconut as a snack to your kids during exam time or carry it as a snack while travelling </s>
<s>[INST] cups Spinach - Clean the leaves of spinach, 2 cups of tur dal, 1 cup coconut - grated, 3 green chillies, coriander leaves - a little (chopped), salt - as per taste, 1 tablespoon ghee, 1/2 teaspoon Rye, 1/2 teaspoon cumin seeds, 1/4 teaspoon asafoetida, 4 curry leaves, High Protein Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cups Spinach - Clean the leaves of spinach, 2 cups of tur dal, 1 cup coconut - grated, 3 green chillies, coriander leaves - a little (chopped), salt - as per taste, 1 tablespoon ghee, 1/2 teaspoon Rye, 1/2 teaspoon cumin seeds, 1/4 teaspoon asafoetida, 4 curry leaves. The dish follows a High Protein Vegetarian diet. <</SYS>> पालक दाल बनाने के लिए सबसे पहले तूवर दाल को 3 कटोरी पानी और हल्दी के साथ नरम होने तक पका ले. दाल को पकाने की विधि के लिए यहाँ देखे। इसके बाद पालक को ब्लांच कर ले. पानी निकले और अलग से रख दे. इसके बाद मिक्सर ग्राइंडर में नारियल, हरी मिर्च, हरा धनिया, नमक और थोड़ा पानी डाले. पीस ले और कटोरी में निकाल दे. अब एक सॉसपैन में पाकी हुई दाल डाले और अच्छी रह से मैश कर ले. मैश करने के बाद इसमें पालक और नारियल का पेस्ट डाले। थोड़ा पानी डाले और मिला ले. 2 से 4 मिनट के लिए पकने दे.तड़के के लिए एक छोटी कढ़ाई में घी गरम करें. इसमें राइ, जीरा डाले और 15 सेकण्ड्स के लिए पकने दे. 15 सेकण्ड्स बाद इसमें कढ़ी पत्ता, हींग डाले और 1 मिनट के लिए पकने दे. गैस बंद कर ले.इस तड़के को दाल में डाले, मिलाए और 3 से 4 मिनट के लिए पकने दे. गैस बंद करें और गरमा गरम परोसे। पालक दाल या तोव्वे को आप गरम रोटी या फुल्का के साथ रात के खाने में परोस सकते है। </s>
<s>[INST] cup Prunes, Onion - chopped, Tomato - finely chopped, teaspoon Cinnamon Powder (Dalchini), teaspoon Nutmeg powder, teaspoon Ajwain (Carom seeds), tablespoon Red Chilli flakes, tablespoon Honey, tablespoon Vinegar, - to taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Prunes, Onion - chopped, Tomato - finely chopped, teaspoon Cinnamon Powder (Dalchini), teaspoon Nutmeg powder, teaspoon Ajwain (Carom seeds), tablespoon Red Chilli flakes, tablespoon Honey, tablespoon Vinegar, - to taste. The dish follows a Vegetarian diet. <</SYS>> To begin making the Spiced Prune Chutney Recipe by heating a flat skillet with little oil, crack the ajwain seeds and saute the onion till it becomes translucent.Add in the tomato and the rest of the ingredients except prunes. Mash it well and cook till the tomatoes gets cooked.Next add the prunes and add ½ cup water and simmer it for about 15 minutes. Once done let it cool down and blitz it to a coarse paste in a blender.Serve the Spiced Prune Chutney Recipe as an accompaniment for Cabbage Paneer Paratha or spread it in a Sandwich. </s>
<s>[INST] cup Black Rice, tablespoons Palm jaggery - powder, tablespoons Whole Wheat Flour, Mix - (optional), Oil - for frying in paniyaram pan, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Black Rice, tablespoons Palm jaggery - powder, tablespoons Whole Wheat Flour, Mix - (optional), Oil - for frying in paniyaram pan. The dish follows a Vegetarian diet. <</SYS>> To begin making Kavuni Arisi Paniyaram, wash and soak the rice in enough water for about 4 hours. Once done, drain the rice from water and add it to a mixer. Add 1/2 a cup or required amount of drained water to the rice and grind into smooth batter.Transfer the batter into a mixing bowl and add wheat flour and powdered palm and powered palm jaggery to it. You can also add 2-3 tablespoons of health mix or sathu maavu to the mixture, this step is optional. Mix everything together into dosa batter consistency.Heat a paniyaram pan adding required amount of oil. Once the pan is hot, ladle the batter into all holes and cook in medium flame until golden. Put the lid of the pan on so that the paniyarams cook/steam. Open the lid in intervals of a 30 seconds to check if the paniyarams are cooked. Now, flip to the other side using a spoon and cook for 2-3 minutes until golden on all sides. Remove from pan and repeat for remaining batter.The healthy and tasty Kavuni Arisi Karupatti Paniyaram is ready. Serve Kavuni Arisi Paniyaram at breakfast or at tea time as healthy snack along with a hot cup of Ginger Tea. You can also serve as a side dish along with your South Indian Meal of Mixed Vegetable Sambar, Chow Chow Thoran and Steamed Rice. </s>
<s>[INST] Dry Red Chilli - (sankeshwari dry red chilli), Byadagi Dried Chillies, tablespoon Coriander (Dhania) Seeds, tablespoon Fennel seeds (Saunf), tablespoon Cumin seeds (Jeera), tablespoon Ajwain (Carom seeds), tablespoon Whole Black Peppercorns, Mace (Javitri), inch Cinnamon Stick (Dalchini), Cloves (Laung), Cardamom (Elaichi) Pods/Seeds, Black cardamom (Badi Elaichi), tablespoon Poppy seeds, tablespoon Mustard seeds, Bay leaf (tej patta), Kalpasi flower (Stone flower), Star anise, tablespoon Nutmeg powder, pinch Asafoetida (hing), Eggetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Dry Red Chilli - (sankeshwari dry red chilli), Byadagi Dried Chillies, tablespoon Coriander (Dhania) Seeds, tablespoon Fennel seeds (Saunf), tablespoon Cumin seeds (Jeera), tablespoon Ajwain (Carom seeds), tablespoon Whole Black Peppercorns, Mace (Javitri), inch Cinnamon Stick (Dalchini), Cloves (Laung), Cardamom (Elaichi) Pods/Seeds, Black cardamom (Badi Elaichi), tablespoon Poppy seeds, tablespoon Mustard seeds, Bay leaf (tej patta), Kalpasi flower (Stone flower), Star anise, tablespoon Nutmeg powder, pinch Asafoetida (hing). The dish follows a Eggetarian diet. <</SYS>> We begin making the Konkani Style Koli Masala Recipe by dry roasting all the spices on a flat skillet.Cool it down and then grind them into a smooth mixture and use it for various recipes.You can double the quantity and store it in the jar for future use. Use the Konkani Style Koli Masala Recipe in Kala Chana Cooked In Koli Masala Recipe (Maharashtrian Koli Style Kala Chana Recipe). </s>
<s>[INST] cup Cauliflower (gobi) - grated, cup Spinach Leaves (Palak) - finely chopped, cup Methi Leaves (Fenugreek Leaves) - finely chopped, cup Gram flour (besan), cup Whole Wheat Flour, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), - to taste, tablespoon Sunflower Oil, teaspoon Sugar, cup Coriander (Dhania) Leaves - finely chopped, teaspoon Sunflower Oil, teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), sprig Curry leaves, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Cauliflower (gobi) - grated, cup Spinach Leaves (Palak) - finely chopped, cup Methi Leaves (Fenugreek Leaves) - finely chopped, cup Gram flour (besan), cup Whole Wheat Flour, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), - to taste, tablespoon Sunflower Oil, teaspoon Sugar, cup Coriander (Dhania) Leaves - finely chopped, teaspoon Sunflower Oil, teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), sprig Curry leaves. The dish follows a Vegetarian diet. <</SYS>> To begin making the Cauliflower Palak Methi Muthia Recipe, in a large mixing bowl, combine the cauliflower, spinach leaves, methi leaves, gram flour, whole wheat flour, red chilli powder, turmeric powder, salt, cooking oil, sugar and coriander leaves. Mix well to combine, and add water to bring the Cauliflower Palak Methi Muthia dough together. We need a nice, firm dough. Do not knead the dough too much.Once the muthia dough has come together, divide the dough into three parts, now shape them into long hot dog style rolls and set aside.Heat a steamer on high heat, place these muthia rolls on a greased steamer plate and cover and cook for 15 minutes.After 15 minutes, open the lid, insert a greased knife into one of the rolls to check if the Cauliflower Palak Methi Muthia has cooked, if the knife comes out clean it is steamed well.If not continue to cook for a few more minutes until done. Remove these Cauliflower Palak Methi Muthia from the steamer and allow it to cool.Once the Cauliflower Palak Methi Muthia have cooled, cut them into roundels and set aside.To temperIn a pan heat oil, on medium heat, add mustard seeds, and curry leaves and allow them to crackle.Next add the cumin seeds, add the Cauliflower Palak Methi Muthia and toss for a few seconds.Serve Cauliflower Palak Methi Muthia Recipe along with Green chutney and masala chai for a tea time snack. </s>
<s>[INST] / 2 cup wheat flour, water - as per use, salt - as per taste, 3 tablespoons ghee, oil - as per use, 2 red onions, 10 bud garlic, 1/4 tsp fenugreek seeds, 10 dry red Chili, 1 tbsp tamarind paste, 5 tbsp jaggery - make powder, oil - as per use, salt - as per taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: / 2 cup wheat flour, water - as per use, salt - as per taste, 3 tablespoons ghee, oil - as per use, 2 red onions, 10 bud garlic, 1/4 tsp fenugreek seeds, 10 dry red Chili, 1 tbsp tamarind paste, 5 tbsp jaggery - make powder, oil - as per use, salt - as per taste. The dish follows a Vegetarian diet. <</SYS>> To make Yele Kadubu and Onion Chutney Recipe, we will first make Yele Kadubu. Now add wheat flour, salt, ghee, a little water in a bowl and mix well. Keep it aside for 10 minutes after mixing. Now take some flour and make it like bread. Fold it twice and make it into the Triangle shape. Now grease the idli steamer with ghee. Add Yale Kadubu to it and steam or steam it for 8 to 10 minutes. Now to make the chutney, heat the oil in a pan. Add onion, fenugreek seeds, dry red chillies and cook till the onion becomes soft. Turn off the gas and allow the mixture to cool down. Pour it in a mixer grinder with jaggery, salt, tamarind and make a paste. Remove and serve in a bowl. Serve Yale Kadubu and Onion Chutney Recipe along with Masala Tea for an evening snack. </s>
<s>[INST] Raw Banana - peeled and cut into small cubes, cup Kaddu (Parangikai/ Pumpkin) - cut into small cubes, Bhindi (Lady Finger/Okra) - cut into 1 inch pieces, grams Tamarind - lemon sized, teaspoon Turmeric powder (Haldi), teaspoon Jaggery, tablespoons Rice, teaspoon Methi Seeds (Fenugreek Seeds), Dry Red Chillies, teaspoon Mustard seeds, sprig Curry leaves, teaspoon Asafoetida (hing), Oil - for cooking, - to taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Raw Banana - peeled and cut into small cubes, cup Kaddu (Parangikai/ Pumpkin) - cut into small cubes, Bhindi (Lady Finger/Okra) - cut into 1 inch pieces, grams Tamarind - lemon sized, teaspoon Turmeric powder (Haldi), teaspoon Jaggery, tablespoons Rice, teaspoon Methi Seeds (Fenugreek Seeds), Dry Red Chillies, teaspoon Mustard seeds, sprig Curry leaves, teaspoon Asafoetida (hing), Oil - for cooking, - to taste. The dish follows a Vegetarian diet. <</SYS>> To begin making Pulikuthi Upperi Recipe, soak the tamarind in 1/2 cup of hot water for 5 minutes, squeeze out the pulp and keep aside.Dry roast the raw rice, fenugreek seeds and dried red chilies in a small pan on low heat until it turns golden and aromatic. Grind it into a fine powder using a mixer grinder and keep aside.Since all the vegetables have different cooking times, we will cook each of them separately.Into a kadai, heat 1 teaspoon of oil add the raw banana, sprinkle some salt and stir fry until the raw banana is tender and cooked. You can can cover the pan and cook the raw banana until done. Keep this aside.Into the same kadai, add 1/2 teaspoon oil; add the pumpkin, sprinkle salt, the tamarind pulp, jaggery, turmeric powder and stir fry until the pumpkin is tender and cooked. You can can cover the pan and cook the pumpkin until done. Keep this aside.Lastly for the Pulikuthi Upperi, into a new kadai, add 1/2 teaspoon oil; add the mustard seeds and allow them to crackle. Add the hing and curry leaves and saute for a few seconds.Add the bhindi, sprinkle salt and stir fry until the bhindi is tender and cooked. You can can cover the pan and cook the bhindi until done. Add the cooked pumpkin, the raw banana and the ground spiced into the cooked bhindi and stir until well combined. Check the salt and chillies and adjust to suit your taste. Once done, turn off the heat and serve the Pulikuthi Upperi hot.Serve the Pulikuthi Upperi Recipe along with Steamed Rice, Thakkali Vengaya Sambar, Curd and Appalam for a delectable weeknight dinner. </s>
<s>[INST] grams Spinach Leaves (Palak) - finely chopped, cup Soy Flakes, cup Almond Meal (Badam Powder), tablespoon Whole Wheat Bread crumbs - toasted, tablespoon Parmesan cheese - grated, teaspoon Red Chilli flakes, grams Paneer (Homemade Cottage Cheese) - grated, and Pepper - to taste, teaspoon Extra Virgin Olive Oil, High Protein Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: grams Spinach Leaves (Palak) - finely chopped, cup Soy Flakes, cup Almond Meal (Badam Powder), tablespoon Whole Wheat Bread crumbs - toasted, tablespoon Parmesan cheese - grated, teaspoon Red Chilli flakes, grams Paneer (Homemade Cottage Cheese) - grated, and Pepper - to taste, teaspoon Extra Virgin Olive Oil. The dish follows a High Protein Vegetarian diet. <</SYS>> To begin making High Protein Spinach & Soy Bites first dry roast the soya flakes in a skillet over medium heat for three minutes. Once roasted cool and grind to a coarse powder in mixer. Transfer to a bowl.In a large mixing bowl combine all the ingredients, ground soya flakes, almond meal, bread crumbs, paneer, red chilli flakes, salt and pepper, together and bind together to form a dough like mixture. Divide the mixture into equal portions and shape each portion into small size balls.Check the salt and adjust to suit your taste.While you are shaping the spinach balls preheat the oven at 200'C. Grease a baking sheet with little oil. Bake Spinach Bites in a preheated oven for about 20 minutes or till outer layer turns crisp and brown. Alternatively Spinach Bites can be cooked in the Paniyaram Pan by pan frying it with a little oil. Click to see how we cook vadas in Paniyaram Pan without deep frying them. Once cooked transfer Spinach & Soy bites to a serving platter.Serve High Protein Spinach & Soy Bites as an appetizer for your party meal made up of Greek Style Green Beans Stir Fry, Herbed Buttered Rice Recipe With Green Peas and Walnut Mushroom Veg Bolognese </s>
<s>[INST] कप अंकुरित मूंग, कप कच्चा आम - बारीक काट ले, कप गाजर - कस ले, कप ककड़ी - काट ले, बड़े चम्मच हरा धनिया - बारीक काट ले, हरी मिर्च - काट ले, बड़ा चम्मच नारियल - कस ले, छोटे चम्मच निम्बू का रस, - स्वाद अनुसार, छोटे चम्मच नारियल - कस ले, बड़ा चम्मच नारियल का तेल, छोटा चम्मच राइ, छोटा चम्मच हींग, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: कप अंकुरित मूंग, कप कच्चा आम - बारीक काट ले, कप गाजर - कस ले, कप ककड़ी - काट ले, बड़े चम्मच हरा धनिया - बारीक काट ले, हरी मिर्च - काट ले, बड़ा चम्मच नारियल - कस ले, छोटे चम्मच निम्बू का रस, - स्वाद अनुसार, छोटे चम्मच नारियल - कस ले, बड़ा चम्मच नारियल का तेल, छोटा चम्मच राइ, छोटा चम्मच हींग. The dish follows a Vegetarian diet. <</SYS>> To make sprouted green moong and raw mango salad recipe, we will first sprout the moon. You can also buy sprouted moong from the market. Now add raw mango, carrot, sprouted moong, green chillies, green coriander in a bowl and mix well. Now add salt, lemon juice, coconut and mix again. Now heat coconut oil in a tempering pan for tempering. Add mustard seeds and let it splutter. Now add asafetida to it and turn off the gas. Add this tempering to the salad and mix well. Serve Serve sprouted green moong and raw mango salad recipe with punchy lentils, lady finger masala and phulka for dinner. </s>
<s>[INST] कप मुरमुरा - या खील, कप सूजी, - स्वाद अनुसार, कप दही, बड़ा चम्मच हरी मिर्च - काट ले, बड़े चम्मच हरा बीन्स - बारीक काट ले, बड़े चम्मच गाजर - कस ले, छोटा चम्मच लाल मिर्च पाउडर, बड़ा चम्मच प्याज - काट ले, कढ़ी पत्ता, बड़ा चम्मच राइ, बड़ा चम्मच ओलिव का तेल, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: कप मुरमुरा - या खील, कप सूजी, - स्वाद अनुसार, कप दही, बड़ा चम्मच हरी मिर्च - काट ले, बड़े चम्मच हरा बीन्स - बारीक काट ले, बड़े चम्मच गाजर - कस ले, छोटा चम्मच लाल मिर्च पाउडर, बड़ा चम्मच प्याज - काट ले, कढ़ी पत्ता, बड़ा चम्मच राइ, बड़ा चम्मच ओलिव का तेल. The dish follows a Vegetarian diet. <</SYS>> To make Kheil Paniyaram recipe, first roast semolina and kheel / puffed rice. After roasting, put it in a mixer grinder and make powder. Take a big bowl. Add semolina powder, kheel powder, salt, green chillies, green beans, carrots, red chili powder, yogurt, water and mix well. Now heat a tadka pan for tempering. Add mustard seeds, curry leaves and after 10 seconds put it in the mixture of kheel. Mix well. Heat a paniyaram pan. Add some oil to it. Now pour the mixture of kheel into every part of paniyaram. Pour some more oil on top and cook until golden. Cook on both sides for 4 to 5 minutes. Serve the kheel paniyaram with coriander mint chutney and masala tea for breakfast in the morning or evening. </s>
<s>[INST] cup All Purpose Flour (Maida) - plus more for dusting, teaspoons Baking powder, tablespoons Sunflower Oil, tablespoon Sugar, teaspoons Vanilla Extract, cup Pistachios - unsalted, cup Cranberries - dried, - to taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup All Purpose Flour (Maida) - plus more for dusting, teaspoons Baking powder, tablespoons Sunflower Oil, tablespoon Sugar, teaspoons Vanilla Extract, cup Pistachios - unsalted, cup Cranberries - dried, - to taste. The dish follows a Vegetarian diet. <</SYS>> To begin making the Cranberry Pistachio Biscotti RecipeAdd the flour, baking powder and salt in a bowl and mix well and keep aside.In another bowl, add oil and sugar, whisk till it is creamy, and add in the cranberry and pistachios.Now add the dry ingredients to the wet ingredients and combine till it forms a sticky dough. Cover the dough using a cling film and refrigerate for 10 minutes.After 10 minutes take the dough out of the fridge. Dust your hands with enough flour,roll the dough into a long log shape. About 5 centimeters wide.Place the log directly on a butter paper placed on a baking tray. Bake the dough for 25 minutes till it forms a golden crust on the top.Remove the dough and let it cool for 10 minutes. After the dough is cooled a little use a serrated knife and cut the log into half-inch thick biscuits. Do not use the sawing motion as it will crumble the Cranberry Pistachio Biscotti. Turn the cut edges on the tray, keep the biscuits close enough as they won't spread.Bake it again, for 10 more minutes and take it out, turn the cookies over and bake it again for 10 more minutes.Serve the Cranberry Pistachio Biscotti Recipe for special festive seasons or just relish as a Tea Time snacks with some Ginger Cardamom Chai. </s>
<s>[INST] cup gourd - cut with peel, 2 tomatoes, 2 green chilies, salt - as per taste, 1 teaspoon turmeric powder, 2 tablespoons oil, 1 teaspoon mustard, 1 teaspoon fenugreek seeds, 1 teaspoon white urad Lentils, 10 dry red chillies, 1/2 teaspoon asafoetida, 2 sprig of green coriander, 1 teaspoon tamarind paste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup gourd - cut with peel, 2 tomatoes, 2 green chilies, salt - as per taste, 1 teaspoon turmeric powder, 2 tablespoons oil, 1 teaspoon mustard, 1 teaspoon fenugreek seeds, 1 teaspoon white urad Lentils, 10 dry red chillies, 1/2 teaspoon asafoetida, 2 sprig of green coriander, 1 teaspoon tamarind paste. The dish follows a Vegetarian diet. <</SYS>> To make gourd peel chutney, first heat oil in a pan. Add mustard seeds, fenugreek seeds and urad dal. After 10 seconds, add dry red chillies and asafoetida. Turn off the gas after 20 seconds. Tadka is ready for your sauce. Add some more oil to the same pan. Add green chili, green coriander, tomatoes and gourd to it. Add salt, turmeric powder and some water and cook until the gourd becomes soft. After cooking, turn off the gas and allow it to cool. After cooling, pour this mixture into the mixer grinder. Now add half of the tempering mixture and tamarind. Add some water and grind it. Take it out in a bowl. Add the remaining tempering and mix it. Serve Serve gourd peel chutney with spinach dal, sev tomato vegetable and phulka for dinner. </s>
<s>[INST] cup Soy Chunks (Nuggets) - soaked in hot water, cup Methi Leaves (Fenugreek Leaves) - washed and finely chopped, Tomato, Onion, teaspoons Sunflower Oil, teaspoon Mustard seeds, teaspoon Turmeric powder (Haldi), teaspoons Red Chilli powder, teaspoon Cumin powder (Jeera), teaspoon Coriander Powder (Dhania), teaspoon Garam masala powder, - as required, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Soy Chunks (Nuggets) - soaked in hot water, cup Methi Leaves (Fenugreek Leaves) - washed and finely chopped, Tomato, Onion, teaspoons Sunflower Oil, teaspoon Mustard seeds, teaspoon Turmeric powder (Haldi), teaspoons Red Chilli powder, teaspoon Cumin powder (Jeera), teaspoon Coriander Powder (Dhania), teaspoon Garam masala powder, - as required. The dish follows a Vegetarian diet. <</SYS>> To begin making the Methi & Soya Chunks Dry Sabzi Recipe , we need to soak the soya chunks in a bowl of boiling hot water for about 20 minutes.After 20 minutes, drain the extra water and set it aside. In a heavy bottomed pan, heat oil on medium heat, add mustard seeds and let them splutter.Next, add in the chopped onion and cook till it turns golden brown. This will take about 4 to 6 minutes.Once the onions are nice and brown in colour, add in the chopped tomato and cook well until they turn soft and mushy. Now that the onion tomato base has come together, add the methi leaves. Cover and let it cook for 2 minutes.At this stage add turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder and stir well.To this methi mix, add the drained soya and salt. Mix well to combine and let it cook for 2 more minutes.Turn off the heat and remove Methi & Soya Chunks Dry Sabzi into a serving bowl.Serve this Methi & Soya Chunks Dry Sabzi Recipe Dhaba Style Dal Fry Recipe and Steamed Rice along with a bowl of Dahi, for a simple and comforting weekday meal. </s>
<s>[INST] Rohu fish - or any other fresh water fish, tablespoon Mustard oil, teaspoon Turmeric powder (Haldi), - to taste, Bay leaf (tej patta), Dry Red Chillies - slit, tablespoon Cumin seeds (Jeera), Potatoes (Aloo) - boiled and roughly mashed, Tomatoes - finely chopped, Onion - finely chopped, cloves Garlic - finely chopped, teaspoon Turmeric powder (Haldi), teaspoon Garam masala powder, teaspoon Cumin powder (Jeera), cups Water, tablespoon Mustard oil, sprig Coriander (Dhania) Leaves - chopped, High Protein Non Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Rohu fish - or any other fresh water fish, tablespoon Mustard oil, teaspoon Turmeric powder (Haldi), - to taste, Bay leaf (tej patta), Dry Red Chillies - slit, tablespoon Cumin seeds (Jeera), Potatoes (Aloo) - boiled and roughly mashed, Tomatoes - finely chopped, Onion - finely chopped, cloves Garlic - finely chopped, teaspoon Turmeric powder (Haldi), teaspoon Garam masala powder, teaspoon Cumin powder (Jeera), cups Water, tablespoon Mustard oil, sprig Coriander (Dhania) Leaves - chopped. The dish follows a High Protein Non Vegetarian diet. <</SYS>> To begin making the Aloo Bilahi Maas Recipe, marinate the fish pieces in 1/2 teaspoon turmeric powder and salt.Heat 2 tablespoons of oil in a heavy bottomed pan and fry the fish pieces from both the sides.Remove the fish pieces and keep them aside. In the same pan, add the remaining oil, bay leaf, red chilies and cumin seeds. Stir it for about 30 seconds.Next add onion, garlic and little salt and saute it for about two minutes on medium heat.After 2 minutes, add tomatoes and saute well. Cook till the tomatoes are mushy and oil oozes out.Once the tomatoes are mushy, add the mashed potatoes, turmeric powder, cumin powder and mix well till you get a thick gravy.Add water and mix again. Bring it to a boil and cook for about a minute.Add the fried fish pieces, garam masala powder and salt. Reduce the heat to medium. Cook it covered for about 5-7 minutes till you find oil rise to the top.Add coriander leaves and simmer for about a minute. Serve hot. Serve Aloo Bilahi Maas along with Steamed Rice and Egg Shoap for your weekday dinner. To make the meal even better, serve Assamese Komolar Kheer as a dessert after your meal. </s>
<s>[INST] cup Foxtail Millet, Onions - thinly sliced, Tomatoes - roughly chopped, cloves Garlic, teaspoon Ginger - roughly chopped, Green Chillies - slit, teaspoon Fennel seeds (Saunf), teaspoon Kashmiri Red Chilli Powder, teaspoon Turmeric powder (Haldi), teaspoon Mustard seeds, sprig Curry leaves, tablespoon Sunflower Oil, - to taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Foxtail Millet, Onions - thinly sliced, Tomatoes - roughly chopped, cloves Garlic, teaspoon Ginger - roughly chopped, Green Chillies - slit, teaspoon Fennel seeds (Saunf), teaspoon Kashmiri Red Chilli Powder, teaspoon Turmeric powder (Haldi), teaspoon Mustard seeds, sprig Curry leaves, tablespoon Sunflower Oil, - to taste. The dish follows a Vegetarian diet. <</SYS>> To begin making Thinai Thakkali Sadam Recipe (Foxtail Millet Tomato Rice), we first start with cooking the foxtail millets. Wash the foxtail millets under running tap water nicely, drain and transfer it to the pressure pan. Add around 2 cups of water, season with salt and pressure cook for 4 whistles and keep aside. Once cool, fluff up the cooked millets with a fork.Now to prepare the tomato rice, heat oil in a pan, add the mustard seeds and let it crackle.Add in the curry leaves and let it splutter.Roughly pound the garlic cloves, ginger and fennel seeds using a pestle and mortar and add it to the pan, let it cook for a minute.Add the sliced onions and saute until it turns translucent.Now, add the tomatoes, green chillies, kashmiri red chilli, turmeric powder, season with salt and mix well.Let this tomato mixture cook until it turns soft and mushy, this will take around 10 minutes.Once the tomato mixture is cooked well and is thickened to a paste consistency, add in the cooked foxtail millets and gently toss everything together.Close it with a lid, cook for 5 minutes and let the foxtail millet absorb all the the tomato mixture flavour into it.Serve the Thinai Thakkali Sadam Recipe (Foxtail Millet Tomato Rice) along with Tomato Onion Cucumber Raita Recipe and Elai Vadam Recipe for lunch. </s>
<s>[INST] Chicken Wings, Onion - chopped, Tomato - chopped, inch Ginger - chopped, cloves Garlic - chopped, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), tablespoon Garam masala powder, tablespoon Cumin powder (Jeera), - to taste, High Protein Non Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Chicken Wings, Onion - chopped, Tomato - chopped, inch Ginger - chopped, cloves Garlic - chopped, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), tablespoon Garam masala powder, tablespoon Cumin powder (Jeera), - to taste. The dish follows a High Protein Non Vegetarian diet. <</SYS>> To begin making the Chicken Wings With Bhuna Masala Recipe, we will first boil the chicken wings in a sauce pot with some water.Boil the wings for about 20 minutes till it's half done. This parboiling method will help the wings to absorb less oil once you fry them. Drain the water and keep the wings in a bowl.Pre heat the oven to 180 degree Celsius and keep it ready until you move on to make the Bhuna masala.Heat a saucepan with oil, add onions, garlic and ginger and saute until for 3-5 minutes. Add tomatoes and sprinkle some salt and cook until the tomatoes are mashed well. Now add in the dry masala powders- red chilli powder, turmeric powder, garam masala powder, cumin powder and salt. Mix well and turn off the flame. Allow it to cool. Transfer into a mixer-jar and blitz it into a smooth paste. Place the bhuna masala in a mixing bowl add the chicken wings to this and coat it well. Place the wings on a baking tray. Drizzle some oil and bake it in the grill mode for 15 minutes and then flip it over and bake it again for another 15 minutes.Serve the Chicken Wings With Bhuna Masala Recipe along with some Greek Yogurt Dip or Pudina Dahi Chutney as a delicious appetizer. </s>
<s>[INST] Beetroot - cut into small dices, cup Yellow Moong Dal (Split), - to taste, cup Fresh coconut - grated, Dry Red Chillies, teaspoon Cumin seeds (Jeera), sprig Curry leaves, teaspoon Coconut Oil, teaspoon Mustard seeds, teaspoon White Urad Dal (Split), sprig Curry leaves, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Beetroot - cut into small dices, cup Yellow Moong Dal (Split), - to taste, cup Fresh coconut - grated, Dry Red Chillies, teaspoon Cumin seeds (Jeera), sprig Curry leaves, teaspoon Coconut Oil, teaspoon Mustard seeds, teaspoon White Urad Dal (Split), sprig Curry leaves. The dish follows a Vegetarian diet. <</SYS>> We begin making the Tamil Nadu Style Beetroot kootu Recipe by pressure cooking the beetroot and moong dal in a pressure cooker with water for about 4 whistle. Release the pressure naturally and keep it aside.Using a grinder, grind all the ingredients mentioned in the list to a coarse paste. Add this paste into the cooked mixture and mix it.Then in order to temper, heat a small skillet with oil, crackle mustard seeds and urad dal, then add the hing and curry leaves, take it away from the heat and add it on top of the kootu and serve. Serve the Tamil Nadu Style Beetroot kootu Recipe along with steam rice and Paruppu Rasam Recipe (South Indian Dal Rasam). </s>
<s>[INST] cups Semia - baked, 1 teaspoon Rye, 1 teaspoon White Urad Dal (split), 1/2 teaspoon Asafoetida, 1 sprig Curry leaves - finely chopped, 1/4 teaspoon Dal Sugar Powder, 1/4 Teaspoon cardamom powder, 1/2 teaspoon turmeric powder, 1 onion - finely chopped, 1 inch ginger - grated, 1 carrot - chopped, 6 green beans - finely chopped, 2 carrots - finely chopped, 1 lemon Juice, 1 teaspoon sugar, red chili powder - as per taste, salt - as per taste, sprig of green coriander - finely chopped, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cups Semia - baked, 1 teaspoon Rye, 1 teaspoon White Urad Dal (split), 1/2 teaspoon Asafoetida, 1 sprig Curry leaves - finely chopped, 1/4 teaspoon Dal Sugar Powder, 1/4 Teaspoon cardamom powder, 1/2 teaspoon turmeric powder, 1 onion - finely chopped, 1 inch ginger - grated, 1 carrot - chopped, 6 green beans - finely chopped, 2 carrots - finely chopped, 1 lemon Juice, 1 teaspoon sugar, red chili powder - as per taste, salt - as per taste, sprig of green coriander - finely chopped. The dish follows a Vegetarian diet. <</SYS>> To make Semiya Upma, first heat 2 tablespoons oil in a pan. Add mustard seeds and let it cook for 10 seconds. Now put urad dal in it and cook for 20 seconds. Now add onion, ginger, curry leaves and cook till the onion becomes soft. After the onion softens, add vegetables and cook till the vegetables are soft. After the vegetables are soft add semia and the remaining sari ingredients. Add 1 cup of water, mix and cover the pan. Allow it to cook for 10 minutes. After 10 minutes, open the pan, mix and cook it with a little more water if raw. Turn off the gas, add lemon, green coriander and ghee and mix once the semia has softened. . Serve hot. Serve the Semiya Upma with coconut chutney and filter coffee for breakfast. </s>
<s>[INST] आलू, छोटा चमच्च जीरा, सुखी लाल मिर्च, छोटा चमच्च अदरक पाउडर, छोटा चमच्च हल्दी पाउडर, छोटा चमच्च लाल मिर्च पाउडर, छोटा चमच्च गरम मसाला पाउडर, छोटा चमच्च हींग, धनिया - गार्निश के लिए (थोड़ा), Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: आलू, छोटा चमच्च जीरा, सुखी लाल मिर्च, छोटा चमच्च अदरक पाउडर, छोटा चमच्च हल्दी पाउडर, छोटा चमच्च लाल मिर्च पाउडर, छोटा चमच्च गरम मसाला पाउडर, छोटा चमच्च हींग, धनिया - गार्निश के लिए (थोड़ा). The dish follows a Vegetarian diet. <</SYS>> निरामिष आलू दम बनाने के लिए सबसे पहले आलू को धो ले. अब आलू को प्रेशर कुकर में 2 सिटी आने तक पका ले और ठंडा होने के बाद उसे छीलकर मैश (बड़े टुकड़े) कर ले. अब एक बाउल में अदरक पाउडर, हल्दी पाउडर, लाल मिर्च पाउडर, गरम मसाला पाउडर का थोड़ा पानी डालकर मिश्रण बना ले. एक कढ़ाई में तेल गरम करें। इसमें सुखी लाल मिर्च और जीरा डाले। 10 सेकण्ड्स बाद इसमें हींग डाले और गैस बंद कर ले. अब इसमें मसल डाले, मिलाए और गैस फिर से चालू कर ले. इसमें मैश किये हुए आलू और स्वाद अनुसार नमक डाले। 1 मिनट तक पकने के बाद, इसमें पानी डाले और मिला ले. कढ़ाई को ढके और 5 से 6 मिनट तक पकने दे. पकने के बाद, गैस बंद करें और परोसे। निरामिष दम आलू को बंगाली लुची और बूंदी रायते के साथ दिन के खाने के लिए परोसे। </s>
<s>[INST] cup spinach - finely chopped, 1 cup fenugreek - finely chopped, 1/2 cup heart leaves - finely chopped, 1/4 cup chana dal - washed and soaked, 1/4 cup green moong dal - split, 1 1/2 cup carrots - finely chopped, 1/2 cup green beans - finely chopped, 1/2 cup eggplant - finely chopped, 1/2 cup gourd - finely chopped, 2 onions - finely chopped, 1 tomato - Finely chop, 1 raw mango - finely chopped, 1 inch ginger - finely chopped, 2 green chillies - finely chopped, 1 tablespoon ghee, salt - as per taste, 1 tsp turmeric powder, 1 tablespoon coriander powder, 4 cloves Garlic - finely chopped, 1 tablespoon Red chilli powder, 1 tablespoon Ghee, Diabetic Friendly diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup spinach - finely chopped, 1 cup fenugreek - finely chopped, 1/2 cup heart leaves - finely chopped, 1/4 cup chana dal - washed and soaked, 1/4 cup green moong dal - split, 1 1/2 cup carrots - finely chopped, 1/2 cup green beans - finely chopped, 1/2 cup eggplant - finely chopped, 1/2 cup gourd - finely chopped, 2 onions - finely chopped, 1 tomato - Finely chop, 1 raw mango - finely chopped, 1 inch ginger - finely chopped, 2 green chillies - finely chopped, 1 tablespoon ghee, salt - as per taste, 1 tsp turmeric powder, 1 tablespoon coriander powder, 4 cloves Garlic - finely chopped, 1 tablespoon Red chilli powder, 1 tablespoon Ghee. The dish follows a Diabetic Friendly diet. <</SYS>> To make Sindhi Sai Bhaji recipe, first wash and soak chana dal and green moong dal in water for 30 minutes. Wash and cut the sari vegetable thoroughly and keep it separately. Heat the oil in a pressure cooker. Add onion and cook till it becomes soft. Now add ginger, green chilies and cook for 30 seconds. After 30 seconds, add carrots, beans, brinjals, gourd, tomatoes and cook for 2 to 3 minutes. Add chana dal, green moong dal, coriander powder, turmeric powder, salt and cook for 1 minute. Now add spinach, fenugreek and mix. Add 2 cups of water, close the cooker and cook until 4 to 5 cities come. Turn off the gas and let the pressure drain automatically. With the help of masher, mash it and keep it aside. For tempering, heat ghee in a tempering pan. Add the garlic and cook till it turns light brown. Now add red chillies to it and turn off the gas after 10 seconds. Delve, mix and serve in the bhaji. Serve Sindhi Sai Bhaji recipe with Bhuga rice, Sidhi Koki and gourd raita for dinner. </s>
<s>[INST] cup Poha (Flattened rice), cup Ripe Bananas - mashed, cup Coconut milk - or regular milk, tablespoon Honey - or maple syrup, Orange - juiced, Orange - segmented fruit, cup Blackberries - or any other berries, teaspoon Black pepper powder, teaspoon Vanilla Extract, tablespoon Peanut Butter - or any other nut butter (optional), Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Poha (Flattened rice), cup Ripe Bananas - mashed, cup Coconut milk - or regular milk, tablespoon Honey - or maple syrup, Orange - juiced, Orange - segmented fruit, cup Blackberries - or any other berries, teaspoon Black pepper powder, teaspoon Vanilla Extract, tablespoon Peanut Butter - or any other nut butter (optional). The dish follows a Vegetarian diet. <</SYS>> To begin making the Avalakki Porridge In Warm Spiced Berries recipe, wash Avalakki properly with water using a colander.In a saucepan bring milk to a gentle boil, add mashed banana and avalakki and cook till soft. Don’t worry if it goes mushy, it will only add a creamy texture.In another saucepan bring orange juice, berries and few orange segments to a boil and cook until all the berries have mushed up and soft add honey, vanilla and pepper powder.Mix well and turn of the heat. Serve the porridge with warm berry-orange mixture, remaining segmented oranges and nut butter for a healthy breakfast.Serve Avalakki Porridge in Warm Spiced Berries on its own for a healthy and wholesome breakfast. </s>
<s>[INST] Whole Eggs, Onion - finely chopped, Green Chilli - finely chopped, sprig Coriander (Dhania) Leaves, - to taste, Onion - chopped, Green Chillies, tablespoon Coriander (Dhania) Seeds, tablespoon Whole Black Peppercorns, inch Ginger, cloves Garlic, sprig Coriander (Dhania) Leaves, sprig Mint Leaves (Pudina), Tomato, tablespoon Fresh coconut - grated, tablespoon Poppy seeds, cup Hung Curd (Greek Yogurt), tablespoon Turmeric powder (Haldi), - as per taste, tablespoon Sunflower Oil, Cinnamon Stick (Dalchini), Cardamom (Elaichi) Pods/Seeds, sprig Curry leaves, Onion - chopped, sprig Coriander (Dhania) Leaves - for garnish, Eggetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Whole Eggs, Onion - finely chopped, Green Chilli - finely chopped, sprig Coriander (Dhania) Leaves, - to taste, Onion - chopped, Green Chillies, tablespoon Coriander (Dhania) Seeds, tablespoon Whole Black Peppercorns, inch Ginger, cloves Garlic, sprig Coriander (Dhania) Leaves, sprig Mint Leaves (Pudina), Tomato, tablespoon Fresh coconut - grated, tablespoon Poppy seeds, cup Hung Curd (Greek Yogurt), tablespoon Turmeric powder (Haldi), - as per taste, tablespoon Sunflower Oil, Cinnamon Stick (Dalchini), Cardamom (Elaichi) Pods/Seeds, sprig Curry leaves, Onion - chopped, sprig Coriander (Dhania) Leaves - for garnish. The dish follows a Eggetarian diet. <</SYS>> We begin making the Mudaliar Style Omelette Curry Recipe by breaking the eggs and whisking it with onions, coriander leaves, green chillies and salt.Heat an omellete pan with oil and pour the egg mixture when it is hot, flip it over and cook on the other side as well. Fold the omelette and cut them into strips.Now grind the ingredients for onion paste into a smooth paste and keep it aside.Next grind the coconut and poppy seeds into a smooth paste and keep it aside as well.Heat a kadai with oil, temper the cloves, cinnamon stick, cardamom and curry leaves till the aroma is released.Next add the onions and fry for few minutes till it turns golden brown. Now slowly add in your onion paste mixture and fry them till the raw smell of the masala goes away.Once done add in the coconut mixture and fry again for about 20 minutes.Next you can add in the yogurt whipped with turmeric powder and salt and slow add and mix well. You can add some water at this stage and leave it to boil. Boil for another 20 minutes.Pour the curry over the omelette and garnish with few coriander leaves. Serve the Mudaliar Style Omelette Curry Recipe with whole wheat Malabar parotta or simply with Phulka Recipe (Roti/Chapati) - Puffed Indian Bread and Carrot and Beans Thoran (Subzi Recipe) to complete your Sunday meal. </s>
<s>[INST] grams Ridge Gourd (Turai/ Peerkangai) - peeled & finely chopped, ml Milk, inch Ginger - grated, Green Chillies - slit, Dry Red Chillies, teaspoon Mustard seeds, teaspoons Mustard oil, teaspoon Ghee, teaspoon Sugar, - to taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: grams Ridge Gourd (Turai/ Peerkangai) - peeled & finely chopped, ml Milk, inch Ginger - grated, Green Chillies - slit, Dry Red Chillies, teaspoon Mustard seeds, teaspoons Mustard oil, teaspoon Ghee, teaspoon Sugar, - to taste. The dish follows a Vegetarian diet. <</SYS>> To begin making Doodh Jhinge Curry Recipe (Ridge Gourd Cooked In Milk), peel the ridge gourds, cut into half, and then chop well.In a kadai, heat oil, once the oil is hot, add mustard seeds and allow them to crackle.Immediately add the whole dry red chillies and saute for a few more seconds.Add in the chopped ridge gourd. Mix well to combine.Now add sugar and mix - this helps in retaining the color of the vegetable.Add salt and ginger paste. Saute for a minute and cover and cook on a medium heat till the vegetable is cooked and the moisture is all dried up. You can stir the vegetables a couple of times to help it cook evenly.Meanwhile, add a pinch of besan to the bowl of milk and stir well. This helps in keeping the milk from curdling.Once the ridge gourd is cooked, add green chillies to the kadai and slowly add milk. stir well to combine and bring the Doodh Jhinge Curry to a brisk boil.Reduce the flame and continue to cook for about 5-7 minutes to allow the curry to thicken to the desired consistency. Check that the sugar and salt and adjust to suit your taste, add a dollop of ghee and turn off the heat.Transfer Doodh Jhinge Curry to a bowl and serve.Serve Doodh Jhinge Curry Recipe (Ridge Gourd Cooked In Milk) with Gehun Bhajra Thepla Recipe or Phulkas along with Dry Chole Recipe (Dry Masala Chickpeas) for dinner or pack away for lunch box. </s>
<s>[INST] grams of amla, 1 teaspoon cumin, 1 teaspoon mustard, 1 sprig curry leaves, asafetida - a pinch, 1/4 cup jaggery, 2 teaspoons red chili powder - or as desired, salt - oil, according to taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: grams of amla, 1 teaspoon cumin, 1 teaspoon mustard, 1 sprig curry leaves, asafetida - a pinch, 1/4 cup jaggery, 2 teaspoons red chili powder - or as desired, salt - oil, according to taste. The dish follows a Vegetarian diet. <</SYS>> To make the pungent and sweet amla chutney, first of all, pour the amla in the pressure cooker with a little water and cook till 3 whistles. After the pressure comes out, open the cooker and take out the seeds from the amla. Add the amla to the mixer grinder. Pour it with water and grind it. Now heat oil in a pan. Add cumin seeds, mustard seeds, asafoetida and let it cook for 10 seconds. After 10 seconds, add red chili powder, amla paste and mix it. Add jaggery, salt and cook for 2 to 3 minutes. Serve. Serve the pungent and sweet amla chutney with garlic dish, aloo bhindi vegetable and phulka as a side dish. </s>
<s>[INST] grams Colocasia root (Arbi), cup Curd (Dahi / Yogurt), teaspoon Ajwain (Carom seeds), 1/2 teaspoon Kashmiri Red Chilli Powder, teaspoon Turmeric powder (Haldi), teaspoon Coriander Powder (Dhania), teaspoon Garam masala powder, tablespoon Coriander (Dhania) Leaves - chopped, - to taste, Oil - to cook, cup Water - adjustable, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: grams Colocasia root (Arbi), cup Curd (Dahi / Yogurt), teaspoon Ajwain (Carom seeds), 1/2 teaspoon Kashmiri Red Chilli Powder, teaspoon Turmeric powder (Haldi), teaspoon Coriander Powder (Dhania), teaspoon Garam masala powder, tablespoon Coriander (Dhania) Leaves - chopped, - to taste, Oil - to cook, cup Water - adjustable. The dish follows a Vegetarian diet. <</SYS>> To start preparing Arbi Dahi Wali Sabzi, scrub arbi to get rid of mud and dirt. Wash it twice at least. Pressure cook arbi with little water and a pinch of salt for 1 whistle (do not overcook). Arbi has to be cooked, but firm.Peel the skin off and cut them into half, lengthwise.Whisk yogurt or dahi well, keep aside.Heat oil in a pan. Add ajwain and sauté for 10 seconds.Add red chili powder, turmeric powder, coriander powder and give it a mix.Add arbi and cook in oil and spices for about 10 to 12 minutes on medium flame with constant stirring.Add 1/2 cup water and bring it to boil. Let it boil for 5 to 7 minutes.Add the whisked curd and with constant stirring, cook until the gravy just begins to come to a boil.Add garam masala powder, chopped coriander leaves, stir well and turn off flame.Serve Arbi Dahi Wali Sabzi along with Pudina Tawa Paratha, Mixed Sprouts Sabzi Recipe and Kachumber Salad for a perfect meal. </s>
<s>[INST] small onions - chopped, 1 tomato - finely chopped, 1 cup radish leaves - finely chopped, 1/8 teaspoon turmeric powder, salt - as per taste, 1/4 cup tur dal - hot water for 10 minutes Soak in, 2 teaspoons coconut - tighten, 1 dry red chilli, 1 teaspoon sesame oil, 1/2 teaspoon cumin seeds, 1/2 inch ginger - tighten, asafetida - a pinch, 1 sprig curry leaves, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: small onions - chopped, 1 tomato - finely chopped, 1 cup radish leaves - finely chopped, 1/8 teaspoon turmeric powder, salt - as per taste, 1/4 cup tur dal - hot water for 10 minutes Soak in, 2 teaspoons coconut - tighten, 1 dry red chilli, 1 teaspoon sesame oil, 1/2 teaspoon cumin seeds, 1/2 inch ginger - tighten, asafetida - a pinch, 1 sprig curry leaves. The dish follows a Vegetarian diet. <</SYS>> To make the porridge of radish leaves, first prepare the sari material. Grind the ingredients given for grinding in a mixer grinder. Now heat the oil in a pan and add the ingredients for tempering. After tempering, add small onions, tomatoes, turmeric powder, salt and cook till the tamar becomes soft. Now add the ground spices and sprinkle some water. Cook on low heat for 3 to 4 minutes. Now add radish leaves, mix and cook for next 5 minutes. Serve after 5 minutes. Serve the poriyal of the radish leaves with beetroot sambar, rice and papad for dinner. </s>
<s>[INST] Veg Hakka Noodles - packet, Onions - thinly sliced, inch Ginger - finely chopped, Carrots (Gajjar) - thinly sliced, Green Bell Pepper (Capsicum) - thinly sliced, cup Cabbage (Patta Gobi/ Muttaikose) - thinly sliced, cup Green beans (French Beans) - thinly sliced, sprig Spring Onion (Bulb & Greens) - chopped, teaspoon Black pepper powder, teaspoon Soy sauce, teaspoon Red Chilli sauce, teaspoon Chilli vinegar, - to taste, tablespoon Sunflower Oil, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Veg Hakka Noodles - packet, Onions - thinly sliced, inch Ginger - finely chopped, Carrots (Gajjar) - thinly sliced, Green Bell Pepper (Capsicum) - thinly sliced, cup Cabbage (Patta Gobi/ Muttaikose) - thinly sliced, cup Green beans (French Beans) - thinly sliced, sprig Spring Onion (Bulb & Greens) - chopped, teaspoon Black pepper powder, teaspoon Soy sauce, teaspoon Red Chilli sauce, teaspoon Chilli vinegar, - to taste, tablespoon Sunflower Oil. The dish follows a Vegetarian diet. <</SYS>> To begin making the Vegetarian Hakka Noodles Recipe, first cook the noodles according the instructions in the package.Cool the noodles immediately by running it under cold water. This stops the cooking process and prevents the noodles from getting too soft and soggy. Add a tablespoon of oil to the cooled noodles to prevent sticking and keep aside.Now we will heat oil in a large frying pan on high heat and once the oil is hot add sliced onions and ginger and saute until the onions have softened.Once done add the capsicum, carrots, beans, cabbage, spring onions, salt to taste and pepper powder and sauté on high until it has a cooked and crisp texture.Stirring on high heat cooks the vegetables faster and also helps it retain color and a subtle crispness.You can even cover the vegetables and cook the vegetables for three minutes.Once the vegetables are cooked yet firm stir in the soy sauce, chilli sauce, and chilli vinegar and stir fry for two minutes. Once done stir in the cooked noodles and mix well to combine.Turn off the heat and transfer Vegetarian Hakka Noodles to a serving bowl.Serve the Vegetarian Hakka Noodles as a meal of its own or along with Gobi Manchurian or Indo Chinese Mixed Vegetable Recipe In Szechuan sauce. </s>
<s>[INST] Sweet Potatoes - skin peeled and chopped small, ml Milk, grams Butter, cloves Garlic - sliced, and Pepper - to taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Sweet Potatoes - skin peeled and chopped small, ml Milk, grams Butter, cloves Garlic - sliced, and Pepper - to taste. The dish follows a Vegetarian diet. <</SYS>> To begin making the Sweet Potato Mash Recipe, add the chopped sweet potato, milk, garlic and butter into a sauce pan and leave it to boil.Boil until the potatoes have become soft and fluffy. Using a potato masher, mash all the potatoes and add little salt and mix well.You can also pass the mashed potatoes into a sieve to get a smooth consistency. Before serving sprinkle some pepper and serve.Serve the Sweet Potato Mash Recipe along with Oven Baked Chicken with a fresh salad like Chickpea Orange Salad Recipe with Sun Dried Tomatoes by the side. </s>
<s>[INST] cup Soybeans (Whole Soya dal) - soaked overnight, Mango (Raw) - skin peeled & finely chopped, tablespoon Fresh coconut, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, leaves - a few, - to taste, teaspoon Coconut Oil, Asafoetida (hing) - a generous pinch, teaspoon Mustard seeds, High Protein Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Soybeans (Whole Soya dal) - soaked overnight, Mango (Raw) - skin peeled & finely chopped, tablespoon Fresh coconut, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, leaves - a few, - to taste, teaspoon Coconut Oil, Asafoetida (hing) - a generous pinch, teaspoon Mustard seeds. The dish follows a High Protein Vegetarian diet. <</SYS>> To prepare Thenga Manga Soya Sundal - Navratri Special Recipe, pressure cook soaked soybeans for 5 whistles until it is cooked well. Strain the water completely.Take a Pan, heat a teaspoon of coconut oil in it and add hing. Immediately add mustard seeds, allow to splutter.Immediately add cooked and strained soybeans and raw mango.Add chili powder, salt, curry leaves, and cook for 1-2 minutes.Lastly, add coconut and immediately switch off.Serve Thenga Maanga Soya Sundal recipe during evening or with puliyogare recipe or broken wheat upma and Akhrot ka sheera recipe to make it a complete meal. </s>
<s>[INST] raw banana peel, 1/4 teaspoon turmeric powder, 2 cups water, salt, 1/2 cup coconut - grated, 3 cloves garlic, 1/2 teaspoon cumin, 4 green chillies, 4 small onions, salt, 1 tablespoon oil, 1/4 teaspoon mustard, 2 dry red chillies, 8 curry leaves, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: raw banana peel, 1/4 teaspoon turmeric powder, 2 cups water, salt, 1/2 cup coconut - grated, 3 cloves garlic, 1/2 teaspoon cumin, 4 green chillies, 4 small onions, salt, 1 tablespoon oil, 1/4 teaspoon mustard, 2 dry red chillies, 8 curry leaves. The dish follows a Vegetarian diet. <</SYS>> To make Kaya Tholi Thoran, first take out the peel of raw banana and cut it into small pieces. Pour it in a saucepan with turmeric powder and 2 cups of water and cook till it becomes soft. Now put the grinding ingredients in a mixer grinder and grind it. Heat oil in a small pan. Add mustard seeds and cook for 10 seconds. Add curry leaves, dry red chillies and cook for 10 seconds. Now add ground spices and cook for 2 to 3 minutes. After 3 minutes add raw banana and mix it. Cook and serve for 1 to 2 minutes. Serve Kaya Tholi Thoran with kirai sambar and rice for dinner. </s>
<s>[INST] cup Arhar dal (Split Toor Dal) - soaked for 15 minutes, teaspoon Turmeric powder (Haldi), cup Tamarind Water, Shallots - peeled & quartered, Tomatoes - quartered, tablespoon Sambar Powder, cup Fresh coconut, Green Chillies, - to taste, teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), tablespoon Fresh coconut - grated, teaspoon Asafoetida (hing), Curry leaves, Dry Red Chilli, tablespoon Coconut Oil, High Protein Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Arhar dal (Split Toor Dal) - soaked for 15 minutes, teaspoon Turmeric powder (Haldi), cup Tamarind Water, Shallots - peeled & quartered, Tomatoes - quartered, tablespoon Sambar Powder, cup Fresh coconut, Green Chillies, - to taste, teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), tablespoon Fresh coconut - grated, teaspoon Asafoetida (hing), Curry leaves, Dry Red Chilli, tablespoon Coconut Oil. The dish follows a High Protein Vegetarian diet. <</SYS>> To start making Kerala Cheriya Ulli Sambar, in a pressure cooker add dal with a cup of water and turmeric powder. Pressure cook the dal for a couple of whistles. After a couple of whistles, turn the heat to low and simmer for 2 to 3 minutes and turn off the heat. Allow the pressure to release naturally. Once the pressure is released, open the cooker and mash the dal with a potato masher or whisk the dal to make it lightly smooth. Next in a small pan over medium heat, roast the coconut for a few minutes and grind it into a smooth paste. Keep aside.In a saute pan add a tablespoon of coconut oil and add shallots/small onions with a little salt, curry leaves, green chili and saute until translucent and slightly brown. Add the tomatoes, turmeric powder, sambar powder,salt and tamarind water to the onion mixture and bring this sambar mixture to a boil Turn the heat to low and simmer the ulli sambar mixture for about 3 to 4 minutes.After few minutes, add the whisked dal and the coconut paste and give it a stir. Bring the mixture to a simmering boil for another 3 to 4 minutes. Check the salt and spice levels and adjust to suit your taste.Transfer the Ulli Sambar to a serving bowl. The final step is to make the seasoning. In a small tadka pan, heat a teaspoon of coconut oil. Add the mustard seeds and allow it to crackle. Add the remaining ingredients and roast for about a minute until the aromas come through.Pour the seasoning to the Ulli Sambar, add the chopped coriander leaves and give the sambar a stir.Serve the Kerala Cheriya Ulli Sambar along with hot steamed rice, topped with ghee and a vegetable like Kerala Vendakkai Thoran. </s>
<s>[INST] cup Arhar dal (Split Toor Dal), cup Elephant yam (Suran/Senai/Ratalu) - cut into small dices, cup Kaddu (Parangikai/ Pumpkin) - cut into small dices, cup Brinjal (Baingan / Eggplant) - teaspooncut into small dices, cup Raw Banana - teaspooncut into small dices, cup Carrot (Gajjar) - teaspooncut into small dices, cup Mooli/ Mullangi (Radish) - teaspooncut into small dices, teaspoon Cinnamon Powder (Dalchini), teaspoon Red Chilli powder, teaspoon Panch Phoran Masala, teaspoon Turmeric powder (Haldi), pinch Sugar, - per taste, Oil - for cooking, tablespoon Ghee, Dry Red Chillies, teaspoon Fennel seeds (Saunf), tablespoon Fresh coconut - grated, Coriander (Dhania) Leaves - chopped, (Dhania) Leaves - chopped, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Arhar dal (Split Toor Dal), cup Elephant yam (Suran/Senai/Ratalu) - cut into small dices, cup Kaddu (Parangikai/ Pumpkin) - cut into small dices, cup Brinjal (Baingan / Eggplant) - teaspooncut into small dices, cup Raw Banana - teaspooncut into small dices, cup Carrot (Gajjar) - teaspooncut into small dices, cup Mooli/ Mullangi (Radish) - teaspooncut into small dices, teaspoon Cinnamon Powder (Dalchini), teaspoon Red Chilli powder, teaspoon Panch Phoran Masala, teaspoon Turmeric powder (Haldi), pinch Sugar, - per taste, Oil - for cooking, tablespoon Ghee, Dry Red Chillies, teaspoon Fennel seeds (Saunf), tablespoon Fresh coconut - grated, Coriander (Dhania) Leaves - chopped, (Dhania) Leaves - chopped. The dish follows a Vegetarian diet. <</SYS>> To begin making the Oriya Special Dalma Recipe (Oriya Dal & Tarkari), soak the toor dal for 4-5 hours in water.Wash the vegetables and cut all in medium pieces of equal sizes.Add the soaked dal, 3 cups of water, the cut vegetables along with salt and turmeric into the pressure cooker and cook until you hear a couple of whistles. After a couple of whistles, turn the heat to low for a couple of more minutes and then turn off the heat.Allow the pressure to release naturally from the cooker. Once released, open the cooker, add the red chili powder, cinnamon powder, salt, panch phoran and a pinch of sugar. Stir well and adjust the spices to suit your taste.Bring the dal to a light simmer while we proceed to make the tadka (seasoning)Heat ghee in a small tadka pan; add the red chili and fennel seeds and allow them to roast. Once roasted, turn off the heat. Pour the seasoning into the simmering Oriya dalma and stir.Finally stir in the coriander leaves and turn off the heat. Cover the Dalma with a lid and let it rest for 5 minutes till the flavor infuses properly. Garnish with shredded coconut and chopped coriander leaves and serve.Serve the Oriya Special Dalma Recipe along with bowl of steamed rice, topped with ghee for a one dish weeknight dinner or simply a wholesome lunch. </s>
<s>[INST] Sweet Potato - skin peeled, cup Methi Leaves (Fenugreek Leaves) - chopped, teaspoon Cumin seeds (Jeera), Green Chilli - slit, teaspoon Coriander Powder (Dhania), teaspoon Black pepper powder, teaspoon Turmeric powder (Haldi), - to taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Sweet Potato - skin peeled, cup Methi Leaves (Fenugreek Leaves) - chopped, teaspoon Cumin seeds (Jeera), Green Chilli - slit, teaspoon Coriander Powder (Dhania), teaspoon Black pepper powder, teaspoon Turmeric powder (Haldi), - to taste. The dish follows a Vegetarian diet. <</SYS>> To begin making the Sweet Potato & Fenugreek Leaves Sabzi Recipe, we will heat a kadai with oil, add cumin seeds and allow it to splutter for few seconds.Add sweet potato, green chilli and sprinkle with salt and allow it to cook covered till it is done. Keep tossing it at regular intervals.Add fenugreek leaves, coriander powder, turmeric powder, black pepper powder and salt to taste. Combine well. Sprinkle little water to the Sweet Potato & Fenugreek Leaves Sabzi and cook covered for 10 more minutes and serve hot. Serve the Sweet Potato & Fenugreek Leaves Sabzi Recipe along with Phulka and Gujarati Dal to make a complete meal. </s>
<s>[INST] cups Spinach Leaves (Palak), cloves Garlic - finely sliced, tablespoons Parmesan cheese - grated, teaspoon Black pepper powder, teaspoon Cinnamon Powder (Dalchini), teaspoon Extra Virgin Olive Oil, - to taste (only if required), Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cups Spinach Leaves (Palak), cloves Garlic - finely sliced, tablespoons Parmesan cheese - grated, teaspoon Black pepper powder, teaspoon Cinnamon Powder (Dalchini), teaspoon Extra Virgin Olive Oil, - to taste (only if required). The dish follows a Vegetarian diet. <</SYS>> To begin making Sauteed Spinach With Garlic and Cheese Recipe, heat olive oil in a pan add in the garlic slices on a low-medium heat and saute until they turn golden brown.Add the spinach leaves and saute for about 2 minutes or until the leaves shrink and are tender. Also let the water from the spinach dry out a bit.You can take out the spinach from the pan and add the parmesan later, once done with the recipe as well.Once done, add in the grated parmesan cheese, pepper powder, cinnamon powder and season with the right amount of salt. Keep in mind that parmesan cheese also is salted, hence add salt only if required.Give it a nice stir and switch off heat, add the reserved spinach on it once you serve the dish in a bowl.Serve the Sauteed Spinach With Garlic and Cheese Recipe with Creamy Mushroom Risotto Recipe and Garlic Bread With Herb Butter Recipe for a hearty warm weeknight dinner. </s>
<s>[INST] Veg Hakka Noodles, cup Spring Onion (Bulb & Greens) - chopped, Carrot (Gajjar) - peeled and julienned, Green Bell Pepper (Capsicum) - julienned, cup Broccoli - chopped into small florets, Button mushrooms - chopped, tablespoon Soy sauce, tablespoon Green Chilli Sauce, cloves Garlic - finely chopped, tablespoon Black pepper powder, tablespoon Spring Onion Greens - chopped for garnish, - to taste, Whole Eggs, teaspoon Black pepper powder, - as required, Eggetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Veg Hakka Noodles, cup Spring Onion (Bulb & Greens) - chopped, Carrot (Gajjar) - peeled and julienned, Green Bell Pepper (Capsicum) - julienned, cup Broccoli - chopped into small florets, Button mushrooms - chopped, tablespoon Soy sauce, tablespoon Green Chilli Sauce, cloves Garlic - finely chopped, tablespoon Black pepper powder, tablespoon Spring Onion Greens - chopped for garnish, - to taste, Whole Eggs, teaspoon Black pepper powder, - as required. The dish follows a Eggetarian diet. <</SYS>> To begin making the Egg Hakka Noodles first, boil 5-6 cups of water and add Hakka Noodles to the water when the water starts to boil.Add 1 teaspoon oil and some salt to the noodles while boiling. Boil and cook the noodles according to the instructions given on the pack.Once the noodles is cooked using a strainer, drain the water. Pass running water through the noodles to stop overcooking the noodles. Toss it with some oil to prevent sticking and keep aside.Now for the scrambled eggs, crack and open 2 eggs one by one and add them to a mixing bowl. Add black pepper and salt and beat them well.In a wok, add oil and once the oil is hot add the egg mixture and spread it around by moving the wok in a circular direction.Cook it for 2 minutes and then scramble it till it is cooked properly. Remove to a plate and keep it aside.In the same Kadai/wok, add 2 tablespoon oil and when it gets heated add finely chopped garlic.Saute the garlic for few seconds and add the chopped spring onions, capsicum, broccoli, and carrot saute them till cooked.After the vegetables are cooked add mushrooms and mix well. Cook the mushrooms and let the water evaporate from the mushrooms. Once done add soya sauce and chili sauce and give it a toss, now add black pepper powder and mix well.Add the boiled noodles. salt to taste and toss well to combine.Finally, add the scrambled eggs to the Hakka Noodles and give it a stir. Turn off the heat.Transfer Egg Hakka Noodles to a serving plate.Garnish with spring onion greens and serve them hot.Serve Egg Hakka Noodle Recipe with Vegetable Manchurian Balls In Hot And Spice Garlic Sauce for a complete meal. </s>
<s>[INST] Mackerel fish - cleaned and slit, Cup Goan recheado masala, Cup Sooji (Semolina/ Rava), Virgin Olive Oil - to shallow fry, - to taste, High Protein Non Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Mackerel fish - cleaned and slit, Cup Goan recheado masala, Cup Sooji (Semolina/ Rava), Virgin Olive Oil - to shallow fry, - to taste. The dish follows a High Protein Non Vegetarian diet. <</SYS>> To begin making Goan Style Recheado Bangdo Recipe \| Stuffed Mackerel, remove the head and tail of the mackerels.Slit them in the center all the way from head to tail. If possible, remove the bone or else leave it on. Wash them well for 3-4 times.Apply salt and keep them for 5 minutes.Now stuff in Recheado paste properly inside the Mackerels.Rub a little of the spice paste on the outside of the fish too, on both the sides of the Mackerels.Let them marinade for at least an hour. You can keep them refrigerated overnight to get even more delicious recipe when done.Coat them with semolina on both the sides.Heat a skillet, add a tablespoon of oil.Place these mackerels on top of the oil and let them cook on medium high heat for about 5 minutes.Flip and let them cook on the other side too, till done.Remove when they look all crispy brown on both the sides.Serve Goan Style Recheado Bangdo Recipe \| Stuffed Mackerel as a complete meal when paired along with Steamed Rice, Moryechi Xacuti Recipe (Goan Style Shark Curry) or a Goan Mackerel Curry (Bangdyache Hooman) Recipe and enjoy! </s>
<s>[INST] Jackfruit Raw (Kathal) - with skin shaved off, teaspoon Turmeric powder (Haldi), cup Fresh coconut - grated, Dry Red Chillies, Onion - finely chopped, Green Chillies - finely chopped, teaspoon Cumin seeds (Jeera), teaspoon Mustard seeds, teaspoon White Urad Dal (Split), sprig Curry leaves, teaspoon Asafoetida (hing), - to taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Jackfruit Raw (Kathal) - with skin shaved off, teaspoon Turmeric powder (Haldi), cup Fresh coconut - grated, Dry Red Chillies, Onion - finely chopped, Green Chillies - finely chopped, teaspoon Cumin seeds (Jeera), teaspoon Mustard seeds, teaspoon White Urad Dal (Split), sprig Curry leaves, teaspoon Asafoetida (hing), - to taste. The dish follows a Vegetarian diet. <</SYS>> To begin making the Idichakka Thoran Recipe (Young Jack Fruit With Spiced Coconut), we will first shave off the skin of the Idichakka (Jackfruit). To do that, apply oil in your knife and palms. Using the oiled knife scrape the skin off the Jackfruit.Next step is to cut the Idichakka (Jackfruit), into half and remove the middle portion of the fruit from both the halves. Oil and grease your hands and knife once again and cut the Idichakka (Jackfruit) into chunks.We will now cook the Idichakka (Jackfruit) until it is soft and tender. I like using the pressure cooker to cook the jackfruit. Grease the pressure cooker with oil on all sides. Place the Idichakka (Jackfruit), along with salt and a teaspoon of turmeric powder. Add 1/4 cup of water and cover the pressure cooker with its weight on. Allow it to cook under pressure until you hear two whistles. After couple of whistles, turn off the heat. Allow the pressure to release naturally, as the Idichakka (Jackfruit) will continue to cook under the pressure. Once the pressure is released, open the pressure cooker. Using a fork or the back of the knife mash the Idichakka (Jackfruit) into crumbled. You will notice it splitting into think lengthy strips like shredded cabbage. That's the texture we are looking to get. Keep the crumbled Idichakka (Jackfruit) aside.In our next step, grind the coconut and red chillies, adding water little at a time to make a coarse paste. Keep this aside.In our final step; heat a tablespoon of oil in a work or a kadai; add the mustard seeds, cumin seeds and halved urad dal. Allow them to crackle and roast well. Next add the onion, green chillies and saute until the onions are tender. Finally add the curry leaves, asafoetida powder, coconut mixture and the cooked Idichakka (Jackfruit). Stir well until all the ingredients are well combined. Check the salt and spice levels and adjust to suit your taste. Cover the pan, and allow the Idichakka (Jackfruit) Thoran to simmer and absorb the flavors. Turn off the heat.Serve Idichakka Thoran Recipe along with Mixed Vegetable Sambar and Steamed Rice for a weeknight dinner. </s>
<s>[INST] cup Kala Chana (Brown Chickpeas) - soaked for overnight, cup Phool Makhana (Lotus Seeds), Dates - pitted, teaspoon Raisins, cup Fresh cream, Bay leaf (tej patta), inch Cinnamon Stick (Dalchini), teaspoons Coriander Powder (Dhania), teaspoon Red Chilli powder, teaspoon Fennel seeds (Saunf), teaspoon Turmeric powder (Haldi), - to taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Kala Chana (Brown Chickpeas) - soaked for overnight, cup Phool Makhana (Lotus Seeds), Dates - pitted, teaspoon Raisins, cup Fresh cream, Bay leaf (tej patta), inch Cinnamon Stick (Dalchini), teaspoons Coriander Powder (Dhania), teaspoon Red Chilli powder, teaspoon Fennel seeds (Saunf), teaspoon Turmeric powder (Haldi), - to taste. The dish follows a Vegetarian diet. <</SYS>> To begin making the Kala Chana Mithaas Liye Recipe (Chickpeas & Lotus seed in Date Curry), soak the kala channa in water for overnight.Pressure cook the kala chana with bay leaf and water for about 4 whistle.Heat a kadai with oil, add cloves, cinnamon stick, and fry them for about 10 seconds.Add cooked kala chana along with spice powders and cook till the raw smell goes away.Add the pitted dates and cream and bring it to a boil. Check for salt and adjust accordingly.Before serving add the lotus seeds and serve.Serve the Kala Chana Mithaas Liye Recipe along with Bengali Luchi or phulka with subzi by the side to enjoy your everyday lunch. </s>
<s>[INST] grams Methi Leaves (Fenugreek Leaves) - finely chopped, cup Green peas (Matar), tablespoon Fresh cream, tablespoon Sunflower Oil, Bay leaf (tej patta), Cinnamon Stick (Dalchini), teaspoon Cumin seeds (Jeera), cup Onion - finely chopped, tablespoon Garlic - finely chopped, teaspoon Ginger - paste, Green Chillies - chopped, cup Tomatoes - finely chopped, tablespoon Tomato Ketchup, teaspoon Garam masala powder, teaspoon Red Chilli powder, - to taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: grams Methi Leaves (Fenugreek Leaves) - finely chopped, cup Green peas (Matar), tablespoon Fresh cream, tablespoon Sunflower Oil, Bay leaf (tej patta), Cinnamon Stick (Dalchini), teaspoon Cumin seeds (Jeera), cup Onion - finely chopped, tablespoon Garlic - finely chopped, teaspoon Ginger - paste, Green Chillies - chopped, cup Tomatoes - finely chopped, tablespoon Tomato Ketchup, teaspoon Garam masala powder, teaspoon Red Chilli powder, - to taste. The dish follows a Vegetarian diet. <</SYS>> To begin with Dry Methi Malai Matar, firstly wash fresh methi twice with clean water and chop these washed leaves finely.Peel fresh peas or use frozen green peas and boil them.Heat a pan and add 1 teaspoon of oil and put the chopped Methi leaves, and saute them until all the water gets steamed up and methi becomes dry. Take out from the pan and transfer it to the bowl.Add oil in the same pan with bay leaf, cinnamon stick and cumin seeds. After 30 seconds add finely chopped garlic, onion and chopped green chilies. Let it cook till the onions turn light brown and soft.Once it is done, add tomatoes and let them saute for about 2 minutes.Add all the spices mentioned in the ingredients and cook it for few seconds more.After few seconds, add fresh cream/malai and let it cook for a minute or two.After a minute or two, add sauted and dried methi and boiled green peas in it, then stir it for a few seconds.Add tomato ketchup into it and mix everything properly. Cover it with a lid and cook for another 5 minutes. After 5 minutes switch off the gas and your dish is ready.Serve Dry Methi Malai Matar with Besan & Atta Ki Roti, Missi Roti or Whole Wheat Palak Naan. </s>
<s>[INST] Mooli/ Mullangi (Radish) - peeled, cup Arhar dal (Split Toor Dal), Onion - finely chopped, tablespoons Fresh coconut - grated, Green Chilli - slit, Dry Red Chillies, teaspoon Coriander (Dhania) Seeds, - lemon sized, teaspoon Jaggery - grated, - to taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Mooli/ Mullangi (Radish) - peeled, cup Arhar dal (Split Toor Dal), Onion - finely chopped, tablespoons Fresh coconut - grated, Green Chilli - slit, Dry Red Chillies, teaspoon Coriander (Dhania) Seeds, - lemon sized, teaspoon Jaggery - grated, - to taste. The dish follows a Vegetarian diet. <</SYS>> To begin making the Goan Moolyacho Ross recipe, cut the peeled radish into 1 and 1/2 inch long finger shaped pieces.Add dal, radish and chopped onion along with 1 cup water in pressure cooker and pressure cook till 4 whistles.Grind grated coconut, dry red chilies, coriander seeds, tamarind and turmeric powder by adding 1/2 cup water into a thin gravy using a blender.Mix the coconut gravy with the dal in pressure cooker. Add grated jaggery and mix well.Simmer the gravy for 10 minutes. Add salt to taste, mix and serve hot. Serve Goan Moolyacho Ross along with Steamed Rice and Cauliflower Thoran for a perfect weekday meal. </s>
<s>[INST] cup Whole Wheat Flour, teaspoon Sunflower Oil, cup Water, teaspoon Salt, cups Cauliflower (gobi) - grated/finely chopped, Onion - finely chopped, cup Methi Leaves (Fenugreek Leaves) - finely chopped, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, Garlic, Green Chilli - finely chopped, teaspoon Cumin seeds (Jeera), tablespoon Sunflower Oil, - to taste, - for smearing, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Whole Wheat Flour, teaspoon Sunflower Oil, cup Water, teaspoon Salt, cups Cauliflower (gobi) - grated/finely chopped, Onion - finely chopped, cup Methi Leaves (Fenugreek Leaves) - finely chopped, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, Garlic, Green Chilli - finely chopped, teaspoon Cumin seeds (Jeera), tablespoon Sunflower Oil, - to taste, - for smearing. The dish follows a Vegetarian diet. <</SYS>> To begin with Cauliflower And Methi Paratha Recipe, firstly heat oil in a kadhai. When the oil gets heated, add cumin seeds.Once the cumin seeds starts crackling, add finely chopped onion and fry till onion turns pinkish and soft.Add finely chopped garlic and green chilies and stir till the raw smell of garlic goes away.Once it is done, add grated cauliflower and let it cook for another 10 minutes.Now add the finely chopped methi leaves and stir till the methi leaves are cooked.Add turmeric and red chili powder and stir.Finally, add salt according to your taste, mix and switch off the gas. Let the stuffing cool down.While the stuffing cools down, make the dough for the parathas. Add salt and oil to wheat flour and mix.Mould it into a soft yet firm dough by adding water little at a time. Cover the dough with muslin cloth for 30 minutes.Make small balls from the dough of equal size. The size should be a little bigger than the table tennis ball.Roll the dough ball into a little bit of dry wheat flour and roll it into small thick flat round shape.Place 2 tablespoon of the stuffing on it and close from all sides. Dust it in dry whole wheat flour and roll it into bigger round shapes, just like a chapati.If you see any air bubbles while rolling, simply pat it gently with your fingertips.Then apply 1 teaspoon ghee on the frying pan and place the paratha on it.After 2-3 minutes, apply 1 teaspoon ghee on the upper side and turn. Let it cook for 2-3 minutes more.Serve Cauliflower And Methi Paratha Recipe with Dhaniya Pudina Chutney and Pumpkin Raita. </s>
<s>[INST] cups Bottle gourd (lauki) - peels, Potatoes (Aloo) - sliced, tablespoons Mustard oil, teaspoon Kalonji (Onion Nigella Seeds), Green Chillies - cut lengthwise, teaspoon Sugar, tablespoon Poppy seeds, Dry Red Chillies, teaspoon Turmeric powder (Haldi), - to taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cups Bottle gourd (lauki) - peels, Potatoes (Aloo) - sliced, tablespoons Mustard oil, teaspoon Kalonji (Onion Nigella Seeds), Green Chillies - cut lengthwise, teaspoon Sugar, tablespoon Poppy seeds, Dry Red Chillies, teaspoon Turmeric powder (Haldi), - to taste. The dish follows a Vegetarian diet. <</SYS>> To begin the Lau Er Khosha Bhaja recipe, first peel the bottle gourd and slice the peel very thin. Peel the potato and slice it thin too.Heat mustard oil in a frying pan over medium heat. Once the oil is slightly hot, add dry red chillies and kalonji seeds.After it start crackling, first add potato slices, sprinkle salt and stir. Cover the pan and cook the potatoes on medium heat until lightly cooked.When the potatoes are slightly soft, add slices of bottle gourd peels, cover the pan and cook until the bottle gourd peels soften. This will take a couple of minutes.Once done add turmeric powder, green chillies, salt, poppy seeds and sugar. Saute the Lau Er Khosha Bhaja until all the masala is well combined into the Lau Er Khosha Bhajabhaja.Check the salt to taste and adjust the spices accordingly. Once done, transfer the Lau Er Khosha Bhaja to a serving bowl and serve hot.Serve Lau Er Khosha Bhaja Recipe along with Steamed Rice, Bengali Style Lau die Tetor Dal and a bowl of Curd for your everyday meal. </s>
<s>[INST] Chicken breasts, Mango (Ripe) - made into a puree, tablespoons Lemon juice, tablespoons Sriracha sauce - or any red chilli sauce, teaspoon Fish sauce, tablespoon Extra Virgin Olive Oil, cloves Garlic - finely chopped, - to taste, teaspoon Honey, teaspoon Sriracha sauce, tablespoon Corn flour, cup Water, Virgin Olive Oil - to grill the chicken, High Protein Non Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Chicken breasts, Mango (Ripe) - made into a puree, tablespoons Lemon juice, tablespoons Sriracha sauce - or any red chilli sauce, teaspoon Fish sauce, tablespoon Extra Virgin Olive Oil, cloves Garlic - finely chopped, - to taste, teaspoon Honey, teaspoon Sriracha sauce, tablespoon Corn flour, cup Water, Virgin Olive Oil - to grill the chicken. The dish follows a High Protein Non Vegetarian diet. <</SYS>> To begin making the Spicy Grilled Lime & Mango Chicken Recipe we will first make the marinade. To make the marinade in a mixer jar combine, the ripe mango with sriracha sauce, fish sauce, lemon juice, olive oil and garlic. Grind this into a smooth paste and set aside. You will have approximately 1 cup of the marinade mixture. You can add additional ripe mangoes if you would like more sauce.Wash the chicken breasts thoroughly and make diagonal slits on the surface of the breasts. In a mixing bowl, place the chicken breasts and pour this marinade over it. Marinade for about an hour. Cover the chicken and keep it aside, while it is marinating.Heat a grill pan on medium heat and brush some oil on it. Ensure the pan is well heated. Once the chicken has been marinated for an hour, place it on the hot grill pan and cook it for about 3-4 minutes on each side, or until well done, ensuring the chicken has cooked through nicely. Ensure not to over cook as the chicken then becomes hard and rubbery.Once it is well cooked, remove it from the pan and allow it to rest on a plate. Transfer the remaining marinade into a saucepan, add in some more sriracha sauce, some honey and bring it to a single boil. Next in a small bowl make a slurry of the corn flour along with the water and add it to the saucepan which has the mango mixture and bring it to a boil and allow the sauce to thicken.Turn off the heat. Observe the sauce has thickened and has a nice sheen on it. This will be the sauce for our Spicy Grilled Lime & Mango Chicken Recipe.Once done, spoon the Mango Sauce on a platter and place a portion of the grilled chicken and serve hot.Serve Spicy Grilled Lime & Mango Chicken as an appetizer with some lemon wedges along with the sauce.Or you could also serve it as a main along with Buttered Herbed Rice Recipe or Garlic Bread With Herb Butter Recipe and some Roasted Mushroom Recipe for a steak style meal. Finish of with a dessert of Greek Yogurt Chocolate Mousse Recipe. </s>
<s>[INST] Whole Eggs, teaspoon Vanilla Extract, tablespoon Sugar, - to taste, teaspoon Cinnamon Powder (Dalchini), teaspoon Cloves (Laung) - ground, powder - pinch, cup Pumpkin puree, cups French Loaf - diced or any other bread, cup Brown Sugar (Demerara Sugar), cup Walnuts, cup Butter - cold/sliced, cup Milk, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Whole Eggs, teaspoon Vanilla Extract, tablespoon Sugar, - to taste, teaspoon Cinnamon Powder (Dalchini), teaspoon Cloves (Laung) - ground, powder - pinch, cup Pumpkin puree, cups French Loaf - diced or any other bread, cup Brown Sugar (Demerara Sugar), cup Walnuts, cup Butter - cold/sliced, cup Milk. The dish follows a Vegetarian diet. <</SYS>> To start making Overnight Pumpkin French Toast Baked Casserole, first get all the ingredients ready. If you don't have french loaf, you can also use regular bread or even croissants to make this French Toast. In a medium bowl whisk eggs, vanilla extract, sugar, salt, ground cloves, ground cinnamon, ground nutmeg, brown sugar, pumpkin puree together, do not work too much just stir to combine.Add milk and stir well again. Grease 8 x 8 baking dish with some butter. Arrange and level the diced bread. Pour the prepared egg mixture over the top making sure its covered all over the bread.Use a spatula and stir to coat. Cover up with a plastic wrap and refrigerate overnight. Next day preheat oven to 180 C.Remove the plastic wrap and place some sliced butter all over on the top. Sprinkle the walnuts. Bake uncovered for 40 to 45 minutes or until the knife poked in the center comes out clean. Cool down for 10 minutes and serve.Serve Overnight Pumpkin French Toast Baked Casserole along with Chocolate Banana Smoothie for a super filling breakfast. </s>
<s>[INST] grams Fresh coconut, grams Rice flour, grams Jaggery, - as required to bind, - as needed, - a bit, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: grams Fresh coconut, grams Rice flour, grams Jaggery, - as required to bind, - as needed, - a bit. The dish follows a Vegetarian diet. <</SYS>> To begin making Coconut Kozhukattai Recipe, powder the jaggery in a ammikallu or by pounding or in a mixer grinder, sieve the flour and add them in a large bowl.Add the grated coconut, little ghee and salt to it.Boil the water in a saucepan, and add to the mixture in the mixing bowl, little by little, while kneading the mixture into a soft dough.Shape the dough into small balls.Prepare a steamer and preheat the vessel till the water beneath the steamer plate is boiling and steaming.Arrange the kozhukattai on the steamer plate.Steam cook the balls in a preheated steamer for approximately ten minutes or till steamed and cooked well.Serve Coconut Kozhukattai Recipe as a dessert or as a snack with Turmeric Milk Recipe (Haldi Doodh). </s>
<s>[INST] cups Buckwheat Flour (Kuttu Ka Atta), tablespoons Black Urad Dal (Split) - powdered, tablespoon Rice flour, - as required, Oil - as required, teaspoon Mustard seeds, teaspoon Asafoetida (hing), Green Chillies - finely chopped, tablespoons Coriander (Dhania) Leaves, - as required, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cups Buckwheat Flour (Kuttu Ka Atta), tablespoons Black Urad Dal (Split) - powdered, tablespoon Rice flour, - as required, Oil - as required, teaspoon Mustard seeds, teaspoon Asafoetida (hing), Green Chillies - finely chopped, tablespoons Coriander (Dhania) Leaves, - as required. The dish follows a Vegetarian diet. <</SYS>> To begin making the Buckwheat Dosa recipe, firstly grind split black urad dal into a fine powder.Meanwhile, heat oil in a pan over medium heat. Once the oil is hot, add mustard seeds. Once the mustard seeds splutter, keep it aside.In a bowl, combine buckwheat flour, urad dhal powder, rice flour, salt, asafoetida, green chilli and coriander leaves together.Add mustard seeds to the dry ingredients. Add water little by little to the dry ingredients and mix them well. Add water until batter like consistency is reached.Heat a crepe pan and season it with oil. Pour a ladle of the batter on the pan in a circular manner.Pour oil into the holes in the dosa and cook on both the sides until the dosa turns slight golden colour.Once it is done, take it on a serving plate and it is ready to be served.Try this gluten free Buckwheat Dosa and serve with South Indian Coconut Chutney or Sweet and Spicy Tomato Chutney Recipe. </s>
<s>[INST] Pears - crispy green, cup Alfalfa Sprouts, tablespoon Roasted Peanuts (Moongphali) - coarsely pounded, Basil leaves - shredded, tablespoon Brie cheese - thinly sliced (optional), tablespoon Balsamic Vinegar, teaspoon Black pepper powder, - to taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Pears - crispy green, cup Alfalfa Sprouts, tablespoon Roasted Peanuts (Moongphali) - coarsely pounded, Basil leaves - shredded, tablespoon Brie cheese - thinly sliced (optional), tablespoon Balsamic Vinegar, teaspoon Black pepper powder, - to taste. The dish follows a Vegetarian diet. <</SYS>> To begin making the Pear And Alfalfa Sprouts Salad, wash and slice pears in thin slices and add it to a large salad bowl.Combine all ingredients together along with the sliced pears until just about combined. Make sure the sprouts and pear are dry. Wet ingredients can lead to limp salads.Serve the Pear And Alfalfa Sprouts along with a warm toasted garlic bread and Vegetable Clear Soup With Lemon Grass Recipe for light or dinner, garnished with a few basil leaves for a light lunch or dinner. </s>
<s>[INST] Whole Wheat Brown Bread, cup Cheddar cheese - grated, cup Mozzarella cheese - grated, cup Onions - finely chopped, teaspoon Black pepper powder, teaspoon Dried oregano, tablespoon Butter, - to taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Whole Wheat Brown Bread, cup Cheddar cheese - grated, cup Mozzarella cheese - grated, cup Onions - finely chopped, teaspoon Black pepper powder, teaspoon Dried oregano, tablespoon Butter, - to taste. The dish follows a Vegetarian diet. <</SYS>> To begin making Onion and Cheese Pepper Sandwich Recipe, take a medium sized bowl, add the grated cheese, finely chopped onions, black pepper powder and oregano.Mix all the ingredients well and keep aside.Take a slice of bread, place enough filling and press it tightly with another slice. Likewise, prepare the other 3 sets of the sandwich.Heat butter in a skillet on medium flame, place a set of sandwich, cook until the bottom turns golden brown. Flip over and cook the other side too.Similarly, grill the other three sets of sandwiches in the skillet with enough butter.Serve the Onion and Cheese Pepper Sandwich Recipe in kids lunch box or as an after school snack along with a fruit smoothie. </s>
<s>[INST] grams Chicken, grams Spinach - roughly chopped, teaspoon Ajwain (Carom seeds), tablespoons Ghee, cloves Garlic, Cardamom (Elaichi) Pods/Seeds, inch Cinnamon Stick (Dalchini), Cloves (Laung), inch Ginger, Green Chillies, Onion - thinly sliced, teaspoon Red Chilli powder, teaspoon Garam masala powder, tablespoons Fresh cream, - to taste, High Protein Non Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: grams Chicken, grams Spinach - roughly chopped, teaspoon Ajwain (Carom seeds), tablespoons Ghee, cloves Garlic, Cardamom (Elaichi) Pods/Seeds, inch Cinnamon Stick (Dalchini), Cloves (Laung), inch Ginger, Green Chillies, Onion - thinly sliced, teaspoon Red Chilli powder, teaspoon Garam masala powder, tablespoons Fresh cream, - to taste. The dish follows a High Protein Non Vegetarian diet. <</SYS>> To begin making the Saagwala Chicken recipe, firstly clean, wash the chicken breast and cut into small to medium sized pieces and keep the legs if you are using it. Into a pressure cooker, add the chopped spinach leaves, green chillies, along with 2 tablespoons water and pressure cook for 1 whistle and turn off the heat.Release the pressure immediately by running it under cold water. Open the cooker and allow the spinach to cool. It's important to open the spinach immediately, so the spinach remains green.Once the spinach cools, place it in a mixer grinder and make a puree. Keep the palak puree/ spinach puree aside.Heat a heavy bottomed pan with ghee, add ajwain, cloves, cinnamon, cardamom and saute it for about 10 seconds.Add the ginger, garlic and onions and saute until the onions turn translucent. Add the chicken, salt and red chilli powder, garam masala powder and stir to combine.Cover the pan and cook the chicken on low heat until it gets cooked completely. Sprinkle a little water if required and cook the chicken until it is done.Finally, pour the spinach puree and cream. Mix everything well and let the Palak Chicken / Saagwala Chicken simmer for 4 to 5 minutes until the gravy chickens.Once the Saagwala Chicken is done, check the taste and adjust the salt accordingly.Serve Saagwala Chicken Recipe along with Burani Raita and Butter Garlic Naan Recipe for a weekend dinner along with your family. You can also serve Kachumber Salad with this meal. </s>
<s>[INST] कप हरा मटर, बड़ा चमच्च तेल, छोटा चमच्च जीरा, छोटा चमच्च हल्दी पाउडर, छोटा चमच्च लाल मिर्च पाउडर, छोटा चमच्च धनिया पाउडर, मेथी - चुटकी भर, - स्वाद अनुसार, छोटा चमच्च गरम मसाला पाउडर, प्याज, टमाटर, हरी मिर्च, लॉन्ग लहसुन, इंच अदरक, काजू, छोटा चमच्च बादाम का दूध - या पानी, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: कप हरा मटर, बड़ा चमच्च तेल, छोटा चमच्च जीरा, छोटा चमच्च हल्दी पाउडर, छोटा चमच्च लाल मिर्च पाउडर, छोटा चमच्च धनिया पाउडर, मेथी - चुटकी भर, - स्वाद अनुसार, छोटा चमच्च गरम मसाला पाउडर, प्याज, टमाटर, हरी मिर्च, लॉन्ग लहसुन, इंच अदरक, काजू, छोटा चमच्च बादाम का दूध - या पानी. The dish follows a Vegetarian diet. <</SYS>> मटर मसाला बनाने के लिए सबसे पहले मटर और पानी को एक सॉसपैन में डाल ले. इसमें चुटकी भर नमक डाले और नरम होने तक पकने दे. पानी निकाले और अलग से रख दे. अब एक कढ़ाई में तेल गरम कर ले. इसमें अदरक लहसुन डाले और 2 मिनट तक पकाए। 2 मिनट के बाद इसमें प्याज डाले और उनके नरम होने तक पकाए। प्याज नरम होने के हरी मिर्च डाले और 1 मिनट तक पकाए। 1 मिनट के बाद इसमें टमाटर डाले और नरम होने तक पकाए। इसे ठंडा होने तक पकाए और फिर इसका पेस्ट बना ले.इसके बाद इसमें काजू और बादाम का दूध डाले और पीस ले. अलग से रख ले. अब इ कढ़ाई में तेल गरम करें। इसमें जीरा डाले और 10 सेकण्ड्स तक पकने दे. अब इसमें पिसा हुआ प्याज टमाटर का पेस्ट डाले और 5 मिनट तक पकने दे. अब इसमें सारे मसाले डाले, मिलाए और अगले 3 मिनट तक माध्यम आंच पर पकाए। अब इसमें पके हुए हरे मटर डाले, मिलाए और अगले 5 मिनट तक पकाए। नमक और कसूरी मेथी डाले और अच्छी तरह से मिला ले.2 मिनट बाद काजू का पेस्ट डाले मिलाए और 2 से 3 मिनट के लिए पकने दे. अब गरम मसाला डाले, मिलाए, गैस बंद करें और हरे धनिये से गार्निश करें। मटर मसाला को गुजराती कढ़ी और फुल्के के साथ दिन के खाने के लिए परोसे। </s>
<s>[INST] Multigrain Digestive Oat Biscuits, tablespoons Butter - softened, cups Britannia Cheese Spread - Classic, cups Hung Curd (Greek Yogurt), tablespoons Honey, tablespoon Rose water, teaspoon Cardamom Powder (Elaichi), Motichoor Ladoos - Homemade or store bought, cup Pistachios - sliced for garnish, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Multigrain Digestive Oat Biscuits, tablespoons Butter - softened, cups Britannia Cheese Spread - Classic, cups Hung Curd (Greek Yogurt), tablespoons Honey, tablespoon Rose water, teaspoon Cardamom Powder (Elaichi), Motichoor Ladoos - Homemade or store bought, cup Pistachios - sliced for garnish. The dish follows a Vegetarian diet. <</SYS>> To begin making Motichoor Ladoo Yogurt Cheesecake Recipe first we will make the biscuit base.Add biscuits to a chopper or a food processor and pulse the biscuits till you get a nice even grainy mixture. Remove mixture to a large bowl and add the softened butter to the biscuit crumbs.Mix the biscuits and the butter using your hands until the butter is well combined with the biscuits.The texture should be such that when you hold the crumb mixture together, it should form a lump and when you leave it, it should break apart. Keep this aside.In a large mixing bowl, crumble the motichoor ladoos and keep aside.To make the hung curd & cream cheese layerInto a stand mixer add the hung yogurt and cream cheese and whisk until both the ingredients are well combined until you notice stiff peaks.After the Hung curd and the cream cheese have combined add in the honey, rose water and cardamom powder.Whisk again to combine all the ingredients of the cheesecake mixture. Whisk till the mixture has soft peaks and looks smooth. This will take another two minutes on high speed.To assemble the Motichoor Ladoo Yogurt CheesecakeYou can assemble these in shot glasses, as they are a perfect dessert serving and makes you feel light and satisfied.Take a shot glass and layer the bottom with a teaspoon of the biscuit base. Press it down firmly with the spoon to get a firm layer.Next add the yogurt cream cheese mousse and top it up with the motichoor ladoo crumble. And finally garnish with pistachio slivers.Refrigerate the Motichoor Ladoo Yogurt Cheesecake for at least 4 to 5 hours and then serve. Serve Motichoor Ladoo Yogurt Cheesecake after a delicious of Mixed Vegetable Pulao, Paneer Makhani and Tomato Onion Cucumber Raita. It will make a perfect dessert for parties during festivals like Holi, Diwali, Raksha Bandhan etc. </s>
<s>[INST] cup Green Moong Sprouts, Potato (Aloo) - boiled, cup Onion - finely chopped, cup Tomatoes - deseeded and finely chopped, teaspoon Green Chutney (Coriander & Mint), teaspoon Sweet Chutney (Date & Tamarind), teaspoon Chaat Masala Powder, teaspoon Cumin powder (Jeera), teaspoon Red Chilli powder, teaspoon Lemon juice, tablespoon Coriander (Dhania) Leaves - finely chopped, Pav buns, teaspoon Butter -, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Green Moong Sprouts, Potato (Aloo) - boiled, cup Onion - finely chopped, cup Tomatoes - deseeded and finely chopped, teaspoon Green Chutney (Coriander & Mint), teaspoon Sweet Chutney (Date & Tamarind), teaspoon Chaat Masala Powder, teaspoon Cumin powder (Jeera), teaspoon Red Chilli powder, teaspoon Lemon juice, tablespoon Coriander (Dhania) Leaves - finely chopped, Pav buns, teaspoon Butter -. The dish follows a Vegetarian diet. <</SYS>> To begin making the Chatpata Aloo Moong Sprouts Recipe With Buttered Pav Buns, we will first make the moong sprouts filling. For the Green Moong Sprouts and Aloo fillingYou can use either store bought green moong sprouts or learn How to make Sprouts at HomeIn a mixing bowl, combine the green moong sprouts, potato, onion, tomato, green chutney, sweet chutney, chaat masala, cumin powder, red chilli powder, lemon juice, coriander leaves and toss well to combine. Check the salt and spices of the chatpata moong sprouts and adjust according to taste.To assemble the Chatpata Moong Sprouts And Aloo With Butter PavSlice the pav buns into two horizontally, spread butter. Heat a tawa on medium heat, place the buttered side of the pav buns on the tawa.Toast the pav buns until golden brown in colour on both sides.Remove the buttered pav buns from the tawa and set aside on a serving platter.Spoon the chatpata aloo and moong sprouts filling on the inside of the pav, like that a of a sandwich and serve.Serve Chatpata Aloo Moong Sprouts Recipe With Buttered Pav Buns along with Gujarati Khandvi, Pani Puri Recipe and Dahi Vada for a delicious chaat party. </s>
<s>[INST] cup trumpet - chop, 1 cup pumpkin - chop, 1 cup eggplant - chop, 1 cup potato - chop, 2 drumsticks - cut in half, 1/2 cup cowpea pod - cut, 1/2 cup parwal - Cut, 1/2 cup radish - cut, mustard oil - as per use, 4 tablespoons oil, 3 tablespoons Dijon mustard, 3 green - cut, 1/2 teaspoon turmeric powder, salt - as per taste, 1/2 teaspoon Asafoetida, 1-1 / 2 teaspoon Panch Four Masala, 1/2 Teaspoon Sugar, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup trumpet - chop, 1 cup pumpkin - chop, 1 cup eggplant - chop, 1 cup potato - chop, 2 drumsticks - cut in half, 1/2 cup cowpea pod - cut, 1/2 cup parwal - Cut, 1/2 cup radish - cut, mustard oil - as per use, 4 tablespoons oil, 3 tablespoons Dijon mustard, 3 green - cut, 1/2 teaspoon turmeric powder, salt - as per taste, 1/2 teaspoon Asafoetida, 1-1 / 2 teaspoon Panch Four Masala, 1/2 Teaspoon Sugar. The dish follows a Vegetarian diet. <</SYS>> To make chor chori, first wash and chop the sari vegetables well. Keep it aside. Now heat oil in a pan. Add all the vegetables, turmeric powder and mustard paste to it. Mix all and cover the pan and let it cook for 5 to 10 minutes. After the vegetable is cooked, turn off the gas and keep it aside. Now heat oil in another pan. Add asafoetida, five spices and green chili immediately. Allow to cook for 30 seconds. After 30 seconds, add the cooked vegetables and mix it. Now add salt and sugar to it. Mix it all. After 2 minutes add 1 to 2 teaspoons of mustard oil, mix and garnish with green coriander. Serve chor chori with Bengali leek and Bengali lentils for day or dinner. </s>
<s>[INST] cup chana dal, 1/2 cup coconut - cut into small pieces, 1 tbsp ghee, 1 tsp turmeric powder, 1 tsp sugar, salt - as per taste, 1 tbsp ghee, 3 dry red chillies, 2 long, 1 inch cinnamon, 1/2 teaspoon cumin seeds, 1 bay leaf, 2 green chilies - cut straight and thin, 1 inch ginger - peel and tighten, High Protein Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup chana dal, 1/2 cup coconut - cut into small pieces, 1 tbsp ghee, 1 tsp turmeric powder, 1 tsp sugar, salt - as per taste, 1 tbsp ghee, 3 dry red chillies, 2 long, 1 inch cinnamon, 1/2 teaspoon cumin seeds, 1 bay leaf, 2 green chilies - cut straight and thin, 1 inch ginger - peel and tighten. The dish follows a High Protein Vegetarian diet. <</SYS>> To make Bengali style Cholar dal recipe, first soak the dal and keep it aside for 1 hour. Pour this lentil in a pressure cooker with 2-1 / 2 cups of water and cook it till 2 years come. Heat ghee in a pan. Add coconut to it and cook till it turns golden. Remove and keep the coconut aside. After the dish is cooked, put it in a saucepan and turn on the gas. Add turmeric powder, salt, sugar and cook for 5 to 6 minutes. Now heat ghee in a tempering pan for tempering. Add cumin seeds, dry red mirch, long, bay leaves, green chillies, ginger and cook for 15 seconds. Turn off the gas. Add this tempering to the dal with coconut and mix well. Cook for 2 more minutes and turn off the gas. Serve Bengali Style Cholar Dal Recipe with Bengali Lachhi and Began Bhaja for dinner. </s>
<s>[INST] cup Thai basil leaves, Lemongrass - stalks, cloves Garlic, Whole Black Peppercorns, cup Spring Onion (Bulb & Greens), Green Chillies, inch Ginger, teaspoon Coriander (Dhania) Seeds, teaspoon Cumin seeds (Jeera), - to taste, sprig Coriander (Dhania) Leaves, tablespoon Sunflower Oil, grams Chicken breasts - cleaned and cut into strips, cup Roasted Peanuts (Moongphali) - lightly crushed, cup Coconut milk, - to taste, High Protein Non Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Thai basil leaves, Lemongrass - stalks, cloves Garlic, Whole Black Peppercorns, cup Spring Onion (Bulb & Greens), Green Chillies, inch Ginger, teaspoon Coriander (Dhania) Seeds, teaspoon Cumin seeds (Jeera), - to taste, sprig Coriander (Dhania) Leaves, tablespoon Sunflower Oil, grams Chicken breasts - cleaned and cut into strips, cup Roasted Peanuts (Moongphali) - lightly crushed, cup Coconut milk, - to taste. The dish follows a High Protein Non Vegetarian diet. <</SYS>> To begin making the Chicken In Thai Basil Sauce we will first make the fresh Thai basil paste . To make the Thai basil paste in a mixer grinder jar add, the Thai basil leaves, lemongrass, garlic, peppercorns, spring onion bulbs and greens, green chillies, ginger, coriander seeds, cumin seeds, salt to taste and coriander leaves. Grind this to fine paste with some water. Transfer to a bowl and set aside. Heat a shallow frying pan with oil on medium flame, once the oil is hot add the freshly ground Thai basil paste and cook for a few minutes, until the raw smell goes away. This will take about 5 minutes. You will see that the water would've evaporated and the raw smell would've gone away. Now add the chicken strips, sprinkle a few drops of water and cook on medium-high flame to cook the chicken. Once the chicken is almost cooked, add the coconut milk and the roasted peanuts and mix it well to combine with the chicken. Ensure the thai basil sauce has coated well around the chicken. Turn off the flame and serve hot.Serve Chicken In Thai Basil Sauce as appetizer along with a meal of Thai Raw Papaya Salad Recipe With Lemon Peanut & Honey Dressing followed by a main course of Spicy Vegetarian Thai Noodle Bowl Recipe. Finish the meal with a dessert of Khao Neeo Mamuang - Thai Sweet Sticky Rice With Mango </s>
<s>[INST] grams Chicken breasts - chopped, Onion - chopped, cloves Garlic, inch Ginger, Green Chillies - chopped, teaspoon Garam masala powder, teaspoon Coriander (Dhania) Powder, teaspoon Kashmiri Red Chilli Powder, teaspoon Fennel seeds (Saunf) - coarsely ground, inch Cinnamon Stick (Dalchini), teaspoon Black pepper powder, teaspoon Lemon juice, cup Gram flour (besan), - to taste, Coal - piece, - as required, Non Vegeterian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: grams Chicken breasts - chopped, Onion - chopped, cloves Garlic, inch Ginger, Green Chillies - chopped, teaspoon Garam masala powder, teaspoon Coriander (Dhania) Powder, teaspoon Kashmiri Red Chilli Powder, teaspoon Fennel seeds (Saunf) - coarsely ground, inch Cinnamon Stick (Dalchini), teaspoon Black pepper powder, teaspoon Lemon juice, cup Gram flour (besan), - to taste, Coal - piece, - as required. The dish follows a Non Vegeterian diet. <</SYS>> To begin making the Chicken Seekh Kebab Recipe, first add the onions, garlic, ginger and chilli into the small jar of the grinder and blend to make a smooth paste.Into the food processor; add the chopped chicken breasts, 2 tablespoon of the ginger garlic, onion and chilli paste, garam masala, coriander powder, fennel powder, chilli powder, black pepper powder, lemon juice, gram flour and salt to taste. Pulse to make a coarse mixture.Transfer the Chicken Seekh Kebab mixture into a bowl. Cover and refrigerate the mixture for at least 2 hours or overnight. Once done we will coal smoke the sheek kebab mixture. Place a steel katori or bowl in the center of the chicken seekh kebab mixture.Heat a piece of coal on gas. Allow it to get red hot. Place the hot coal in the steel katori.Add a spoon of ghee over the coal. You will notice the coal smoking up. Immediately cover the bowl and allow the Chicken Seekh Kebab mixture to get smoked.Once all the smoke has settled down, open the lid and divide the mixture into 10 to 12 portions.Grease your palm with oil and shape the kebabs over long skewer. Once done place the Chicken Seekh Kebabs on a preheated pan, drizzle oil over the kebabs and fry until golden brown on all sides. Serve hot.Serve the Seekh Kebabs along with Pita Breads or rotis with a combination of Mint Chutney, Yogurt Dip, Pickled Onions to make it more exciting. You can also serve it as an appetizer along with a party meal of Hyderabadi Mutton Dum Biryani, Hyderabadi Bagara Baingan Recipe and Rose Gulkand Phirni Recipe </s>
<s>[INST] Grams Mutton - minced (keema), Onion - chopped, Tomato - chopped, Green Chillies - chopped, Bay leaves (tej patta), Tablespoon Coriander (Dhania) Leaves - chopped, Sprig Fresh Thyme leaves - (Optional), teaspoon Black pepper powder, inch Ginger - finely chopped, teaspoon Turmeric powder (Haldi), Cups Chicken stock - or vegetable stock or water, Tablespoon Sunflower Oil, - to taste, Non Vegeterian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Grams Mutton - minced (keema), Onion - chopped, Tomato - chopped, Green Chillies - chopped, Bay leaves (tej patta), Tablespoon Coriander (Dhania) Leaves - chopped, Sprig Fresh Thyme leaves - (Optional), teaspoon Black pepper powder, inch Ginger - finely chopped, teaspoon Turmeric powder (Haldi), Cups Chicken stock - or vegetable stock or water, Tablespoon Sunflower Oil, - to taste. The dish follows a Non Vegeterian diet. <</SYS>> To begin making Mutton Keema Soup Recipe, get prep with all the ingredients first. In a medium saucepan kept on medium heat, add oil to heat.Once the oil is nice and hot, add bay leaves and chopped onions and fry till onions go translucent.Then add chopped green chilies and tomatoes.Fry till the tomatoes become soft and mushy.Add chopped ginger and fry for a minute.Add minced mutton, turmeric powder and a cup of chicken stock. Mix well, cover and cook for about 10 -15 minutes on medium heat. Check if the mince is cooked well.When the minced meat is tender and almost cooked, add the remaining stock/water, chopped coriander leaves and thyme sprig. Mix and let the mixture boil for 5 more minutes on high heat, covered.Once done, add pepper powder and mix. Do a taste check and adjust spices and switch off heat.Serve Mutton Keema Soup Recipe with Sundried Tomato Focaccia Bread Recipe or Fennel Pesto Pull-Apart Bread Recipe. </s>
<s>[INST] Parwal - Peel and cut on the side, 15 cashews - make a paste soaked in hot water for 15 minutes, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1/4 teaspoon garam masala powder, 1/2 teaspoon cumin seeds, 2 tablespoons mustard oil, salt - as per taste, 100 grams of cottage cheese - tighten, 2 figs - dried, 2 dates - finely chopped, 5 almonds - soaked in water, 5 pistachios - finely Cut it, 10 raisins, 1 teaspoon sugar, salt - as per taste, 2 onions, 2 tomatoes, 2 green chillies, 1/2 inch ginger, 3 sprig of green coriander - finely chopped, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Parwal - Peel and cut on the side, 15 cashews - make a paste soaked in hot water for 15 minutes, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1/4 teaspoon garam masala powder, 1/2 teaspoon cumin seeds, 2 tablespoons mustard oil, salt - as per taste, 100 grams of cottage cheese - tighten, 2 figs - dried, 2 dates - finely chopped, 5 almonds - soaked in water, 5 pistachios - finely Cut it, 10 raisins, 1 teaspoon sugar, salt - as per taste, 2 onions, 2 tomatoes, 2 green chillies, 1/2 inch ginger, 3 sprig of green coriander - finely chopped. The dish follows a Vegetarian diet. <</SYS>> To make Potolare Dolma recipe, first heat 2 cups of water in a saucepan. After the water boils, add the parwal to it and let it cook for 3 to 4 minutes. After cooking, drain the water and dry the parwal. Keep it separately. In the mixer grinder add the ingredients for gravy - onion, tomato, green chilli and ginger. Add some water and grind it well. Keep it aside. In a bowl, add cottage cheese, dry fruits, sugar, salt and mix well. Put this mixture of paneer in the whole parwal and keep it separately. Take the thread and tie it well. Heat oil in a pan. Add parwal to it and cook it till it turns golden brown. Take out the parwal on a kitchen towel and keep it aside. Heat the oil in the same pan. After the oil is hot, add cumin seeds. After 10 seconds, add tomato onion puree, salt, turmeric powder, red chili powder, garam masala powder and cook it for 5 to 6 minutes. Add cashew paste to it and mix. After this, add parwal and cook for 2 to 3 minutes. After cooking, turn off the gas and garnish with green coriander. Serve the Potolare Dolma Recipe with rice and Bengali style Cholar Dal for dinner. </s>
<s>[INST] potatoes - tightly, 2 green onions - finely chopped, 1 capsicum (green) - finely chopped, 3 tablespoons wheat flour - or maida, 2 tablespoons rice flour, salt - 1 teaspoon, as per taste Red chili powder, oil - to brush, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: potatoes - tightly, 2 green onions - finely chopped, 1 capsicum (green) - finely chopped, 3 tablespoons wheat flour - or maida, 2 tablespoons rice flour, salt - 1 teaspoon, as per taste Red chili powder, oil - to brush. The dish follows a Vegetarian diet. <</SYS>> To make instant baked potato tikki recipe, first peel and tighten the potato. Cut the rest of the sari vegetable also. In a mixing bowl, add potatoes, green onions, capsicum, salt and keep it in the hands, take out the water. Now add wheat flour and rice flour and mix it well. Now add red chili powder to it and mix. Take 2 tablespoons mixture and make a tikki with the help of your hands. Now place them on a baking tray with parchment paper. Preheat the oven to 220 degrees Celsius. Apply a little oil on the tikki and bake for 10 to 20 minutes. Serve instant baked potato tikki in the evening with masala tea or filter coffee. </s>
<s>[INST] cups All Purpose Flour (Maida), cup Sooji (Semolina/ Rava), ml Milk, ml Fresh cream, teaspoons Active dry yeast, teaspoons Poppy seeds, teaspoon Cardamom Powder (Elaichi), teaspoons Sugar - 2 teaspoon sugar, grams Cashew nuts - ground to paste, Oil - to knead, - for layering, - to taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cups All Purpose Flour (Maida), cup Sooji (Semolina/ Rava), ml Milk, ml Fresh cream, teaspoons Active dry yeast, teaspoons Poppy seeds, teaspoon Cardamom Powder (Elaichi), teaspoons Sugar - 2 teaspoon sugar, grams Cashew nuts - ground to paste, Oil - to knead, - for layering, - to taste. The dish follows a Vegetarian diet. <</SYS>> We begin making the Awadh Style Bakarhani Roti Recipe ( Thick Spiced Flat-Bread Recipe ) preheating the oven at 180-degree celsius for about 10 minutes. Mix all the ingredients in a large mixing bowl. Knead slowly to make a soft chapati dough, you can knead for about 5 minutes in order to get the right consistency. Once done roll it into a small ball and cover the dough with a damp cloth and keep it in a warm place for about 2 hours.Once the dough is raised after two hours , divide the dough into small equal balls and roll it on a board about 1 cm thin. Apply ghee and sprinkle some dough on top and spread it evenly over the surface.Then fold the dough in half and repeat the process of applying ghee and flour on the surface of the dough. Once done fold over to form a triangle. The again apply some more ghee.Roll the dough to 2 cm thin and then from one of the long sides of the triangle start rolling the dough tightly till you reach the other side. Pinch the open edges to secure it neatly.Once it is rolled you will get a conical shaped dough, start pressing the dough from the wide part of the cone by placing the thin end of the cone onto your palm resulting in a circular shape.When the circular shape is made you can use your hand to press the dough to form the desired thickness , about 1/2 an inch. Once it flattened, you can poke holes on one side to make the dough cook quickly.Grease the pan on which you are placing the dough and cook the bread inside the oven for about 2 minutes on each side. Make sure you flip the bread after every 2 minutes.You can also cook the bread on a flat nonstick tawa on each side for about 4 minutes on each side. Serve the Awadh Style Bakarhani Roti Recipe ( Thick Spiced Flat-Bread Recipe ) with Sultani dal to enjoy a rich Sunday lunch. </s>
<s>[INST] Whole Wheat Brown Bread, Mooli/ Mullangi (Radish), Green Bell Pepper (Capsicum) - julienned, teaspoon Black pepper powder, teaspoon Chaat Masala Powder, Green Chilli - finely chopped, tablespoons Cheese - grated, tablespoons Butter, - to taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Whole Wheat Brown Bread, Mooli/ Mullangi (Radish), Green Bell Pepper (Capsicum) - julienned, teaspoon Black pepper powder, teaspoon Chaat Masala Powder, Green Chilli - finely chopped, tablespoons Cheese - grated, tablespoons Butter, - to taste. The dish follows a Vegetarian diet. <</SYS>> To begin making the Radish Sandwich recipe, firstly grate the radish and keep aside.Tightly hold the grated radish in your fist and extract the water from it and discard.To a mixing bowl, add grated radish, black pepper powder, chat masala, finely chopped green chilli and salt and mix well.Now let us assemble the sandwich.Take a bread slice, apply some butter to it.Spread grated radish mixture on this. Top this with 3-4 capsicum juliennes.Sprinkle grated cheese all over it. Close this with other slice of bread.Similarly assemble the other sandwiches. Grill the sandwiches in a grill pan for 5 minutes or till the bread slices appear brownish and crispy.Cut it into bite sized pieces and serve hot. So make this yummy Radish Sandwich and serve it with Tomato Garlic Chutney, Dhaniya Pudina Chutney or any other chutney of your choice. </s>
<s>[INST] cup Barnyard Millet - soaked in water for 30 minutes, cup Button mushrooms - chopped, Onion - chopped, inch Ginger - chopped, Cloves (Laung) - chopped, Green Chilli - chopped, Potato (Aloo) - boiled and skin peeled and mashed, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), teaspoon Coriander Powder (Dhania), teaspoon Garam masala powder, - to taste, Oil - for frying, Wheat Bread crumbs - for coating, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Barnyard Millet - soaked in water for 30 minutes, cup Button mushrooms - chopped, Onion - chopped, inch Ginger - chopped, Cloves (Laung) - chopped, Green Chilli - chopped, Potato (Aloo) - boiled and skin peeled and mashed, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), teaspoon Coriander Powder (Dhania), teaspoon Garam masala powder, - to taste, Oil - for frying, Wheat Bread crumbs - for coating. The dish follows a Vegetarian diet. <</SYS>> To begin making the Barnyard Millet And Mushroom Cutlet Recipe, heat a saucepan with oil, add onions, ginger, garlic and green chilli. Saute until the onions soften.Add the mushroom and saute until the water is all evaporated. Add chilli powder, turmeric powder, coriander powder, garam masala powder and salt.Saute for 3 minutes till the raw smell goes away. Add mashed and boiled potato and as well as the barnyard that has been soaked in water.Keep sautéing until the millet is cooked, this will take about 10 minutes. Make sure the mixture combines together so that you can start shaping them into cutlets.Switch off the heat, spread the mixture over a tray to cool down. Take some amount of the cutlet mixture, shape them into balls and flatten them using your palm.Coat the cutlet well with bread crumbs and do the same for the rest of the mixture.Heat a flat skillet with oil, once it is heated, place the cutlet carefully and fry them on either side till it browns.Serve the Barnyard Millet And Mushroom Cutlet along with ketchup, as an accompaniment to a Pulao and Raw Mango Raita . </s>
<s>[INST] grams Paneer (Homemade Cottage Cheese), tablespoons Thai Sweet Chilli Sauce, tablespoon Soy sauce, tablespoon Schezwan sauce, teaspoon Corn flour, cloves Garlic - finely chopped, tablespoons Spring Onion Greens - chopped, tablespoon Sesame seeds (Til seeds), tablespoon Corn flour - for dusting, - to taste, Oil - as required, Onion Greens - chopped, High Protein Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: grams Paneer (Homemade Cottage Cheese), tablespoons Thai Sweet Chilli Sauce, tablespoon Soy sauce, tablespoon Schezwan sauce, teaspoon Corn flour, cloves Garlic - finely chopped, tablespoons Spring Onion Greens - chopped, tablespoon Sesame seeds (Til seeds), tablespoon Corn flour - for dusting, - to taste, Oil - as required, Onion Greens - chopped. The dish follows a High Protein Vegetarian diet. <</SYS>> To begin making Indo Chinese Paneer Lollipop Recipe first cut the paneer into 1/2 inch by 1 inch thick pieces and keep aside. You will get 6 pieces in 200 grams paneer block.In a big bowl add the sweet chilli sauce, schezwan sauce, soy sauce, corn flour, garlic and spring onions, salt to taste and mix well to combine.Once combined add the paneer pieces to the marinade and gently coat all the paneer with the marinade. Keep aside for fifteen minutes. After 15 minutes heat a grilling pan or a non stick pan and brush it with oil.In a plate keep some corn flour and lightly dust each paneer pieces in corn flour and then place the pieces on the preheated grilling pan.Cook the marinated paneer till you see a golden brown grill mark. Turn and cook on the other side as well till the paneer is cooked.Once done remove paneer onto a plate which has sesame seeds in it and roll into the seeds to coat the paneer. Prick a toothpick or a skewer on one end of the sesame seeds coated paneer.Arrange the Paneer lollipop in a shot glass filled with sweet chilli sauce or any other sauce of your choice. Garnish with chopped spring onions before serving.Serve Indo Chinese Paneer Lollipop as an appetizer with your part meal made of Sweet & Spicy Vegetable Hong Kong Style Burnt Garlic Mushroom Fried Rice and Mushroom Manchurian Gravy. You can also serve Walnut Cranberry No Bake Cheesecake Recipe With Strawberries for dessert. </s>
<s>[INST] cups Drumstick Leaves (Moringa/Murungai Keerai) - or Murrungai Keerai, cup Pearl onions (Sambar Onions) - chopped, inch Ginger - chopped, sprig Curry leaves, teaspoon Mustard seeds, - to taste, Oil - for cooking, cup Fresh coconut, tablespoon Cumin seeds (Jeera), tablespoon Turmeric powder (Haldi), tablespoon Red Chilli powder, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cups Drumstick Leaves (Moringa/Murungai Keerai) - or Murrungai Keerai, cup Pearl onions (Sambar Onions) - chopped, inch Ginger - chopped, sprig Curry leaves, teaspoon Mustard seeds, - to taste, Oil - for cooking, cup Fresh coconut, tablespoon Cumin seeds (Jeera), tablespoon Turmeric powder (Haldi), tablespoon Red Chilli powder. The dish follows a Vegetarian diet. <</SYS>> To begin making the Kerala Style Murungai Keerai Thoran Recipe, firstly clean the leaves first, try removing twigs and use only the leaves and wash it thoroughly.Then in a mixer grinder, add all the ingredients that are mentioned in the list (fresh coconut, cumin, turmeric powder and chilli powder). Keep it aside.Heat a kadai, add oil, splutter mustard seeds and curry leaves. Add in ginger and onions and fry till it becomes translucent.Then add in the ground masala and fry them for 2 minutes and then add in the washed drumstick leaves. Sauté and combine the masala with the leaves.Sprinkle some water, cover it and cook for about 10 minutes. Then check for seasonings by adding some salt, give it one last stir and serve.Serve the Kerala Style Murungai Keerai Thoran Recipe along with some Steamed Rice and Kerala Style Ulli Theeyal Recipe (Small Onions Roasted in Spicy Tamarind Recipe) for your lunch. </s>
<s>[INST] Small Brinjal (Baingan / Eggplant) - slit from top for stuffing, cup Coconut milk, cup Tamarind Water, Oil - for cooking, cup Fresh coconut, Pearl onions (Sambar Onions), teaspoon Turmeric powder (Haldi), cloves Garlic, inch Ginger, tablespoon Dhansak masala, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Small Brinjal (Baingan / Eggplant) - slit from top for stuffing, cup Coconut milk, cup Tamarind Water, Oil - for cooking, cup Fresh coconut, Pearl onions (Sambar Onions), teaspoon Turmeric powder (Haldi), cloves Garlic, inch Ginger, tablespoon Dhansak masala. The dish follows a Vegetarian diet. <</SYS>> We begin making the Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant) by washing the baingan (Eggplant) and making four slit in the middle. Make sure the stem stays intact.Using a blender or a mixer, blend all the ingredients that had to be ground to a coarse paste. Stuff the mixture into the eggplant till it is full. Heat a non-stick pan, add oil and then sauté the eggplant on a low heat till it becomes soft and the eggplantHeat the pressure cooker , add oil and then sauté the eggplant on a low heat till it becomes soft and cover it and cook it for 3 whistles by adding a little water. This helps the eggplant to cook faster.Meanwhile in a mixing bowl, add the coconut milk, then add the tamarind pulp to it and squeeze out all the juice and extract from the tamarind. Once done strain the mixture.Add this mixture to a non-stick pan and then add the cooked eggplant.Simmer for 5 minutes. Taking care that the eggplant is not broken.Serve your tasty Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant) with some Phulka or steamed rice. </s>
<s>[INST] / 2 cup rice, 1 tbsp sesame oil, 4 bud garlic, 1 inch ginger, 1/4 cup green onion, salt - as per taste, 1 tsp pepper powder, 2 tsp ginger teriyaki sauce, 1 / 2 tsp Lemon juice, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: / 2 cup rice, 1 tbsp sesame oil, 4 bud garlic, 1 inch ginger, 1/4 cup green onion, salt - as per taste, 1 tsp pepper powder, 2 tsp ginger teriyaki sauce, 1 / 2 tsp Lemon juice. The dish follows a Vegetarian diet. <</SYS>> To make Ginger Teriyaki Rice Recipe, first heat sesame oil in a pan. Now add ginger, garlic, green onions and cook for 1 minute. After 1 minute, add salt, black pepper powder, ginger teriyaki sauce and mix well. After 1 minute add rice to it and mix again. Turn off the gas after 2 minutes and drain it in a serving bowl. Serve Ginger Teriyaki Rice with One Pot Creamy Spinach Dal or Chicken in Creamy Mushroom Sauce, Spinach Mushroom Stir Fry. Finally, you can also serve coffee ice cream. </s>
<s>[INST] Salmon fillet - (I used Norwegian), - to taste, teaspoon Black pepper powder, tablespoons Fresh Herbs - (I used dill, tablespoons Del Monte Tartare Dip, - or olive oil to grease, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Salmon fillet - (I used Norwegian), - to taste, teaspoon Black pepper powder, tablespoons Fresh Herbs - (I used dill, tablespoons Del Monte Tartare Dip, - or olive oil to grease. The dish follows a Vegetarian diet. <</SYS>> To begin making the Baked Salmon Recipe Flavored with Herbs and Tartare Dip, clean the Salmon fillet. Pat it with a kitchen towel.Spray olive oil or brush butter over an aluminum foil. Place the salmon fillet on top.Sprinkle salt and pepper over the fillet and rub it to spread evenly all over the fillet and on both sides.Spread DelMonte Tartare Dip over the salmon fillet, evenly and on both sides. Now sprinkle the fresh chopped herbs.Bake the salmon in a preheated oven at 170 C for about 15 to 20 minutes or until Salmon fillet is cooked through.Remove the Salmon fillet from oven once cooked and let it rest in the same pan for about 5 minutes.Once done, remove the baked salmon and serve it hot with some roasted baby potatoes.Serve the Baked Salmon Recipe Flavored with Herbs and Tartare Dip and serve as a side dish for dinner or even as a starter for parties along with a party meal of Tofu Parmigiana Recipe with Spaghetti and Tomato Basil Sauce and Tiramisu Recipe . </s>
<s>[INST] grams Bhindi (Lady Finger/Okra) - chopped, Raw Banana, teaspoon Turmeric powder (Haldi), teaspoon Black pepper powder, teaspoon SSP Asafoetida (Hing), teaspoon Amchur (Dry Mango Powder), - to taste, Oil, teaspoon Red Chilli powder, teaspoon Garam masala powder, teaspoon Coriander (Dhania) Powder, Diabetic Friendly diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: grams Bhindi (Lady Finger/Okra) - chopped, Raw Banana, teaspoon Turmeric powder (Haldi), teaspoon Black pepper powder, teaspoon SSP Asafoetida (Hing), teaspoon Amchur (Dry Mango Powder), - to taste, Oil, teaspoon Red Chilli powder, teaspoon Garam masala powder, teaspoon Coriander (Dhania) Powder. The dish follows a Diabetic Friendly diet. <</SYS>> To begin making the Kaccha Kela Aur Bhindi Ki Sabzi Recipe, we will pre cook the raw banana.Firstly, peel and cut the raw banana and keep it aside. In a pressure cooker combine, add the chopped raw banana with half cup of water, turmeric powder and salt. Cover and pressure cook for 3 whistles and turn off the heat.Once done, open the pressure cooker and allow the banana to cool and keep it aside.Heat oil in a heavy bottomed pan. Add cumin seeds, asafoetida and let the cumin seeds crackle. Once it crackles, add in the ladies finger, sprinkle little salt and saute till they soften and get cooked through. You can cover it and cook as it will cook faster.This will take about 10 minutes. Once the bhindi is cooked, add in the cooked raw banana, amchur powder, pepper powder, red chilli powder, coriander powder, garam masala powder and saute till the masala is well coated with the masala - about 4 to 5 minutes and turn off the heat.After 4 to 5 minutes, transfer the Kaccha Kela Aur Bhindi Ki Sabzi to a serving bowl and garnish it with coriander leaves.Serve the Kaccha Kela Aur Bhindi Ki Sabzi Recipe along with Gujarati Dal, Lauki Raita and Phulka to enjoy a good weekday meal. </s>
<s>[INST] cups Soy milk - or Almond milk, teaspoons Sugar - (adjust to taste), teaspoons Instant Coffee Powder, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cups Soy milk - or Almond milk, teaspoons Sugar - (adjust to taste), teaspoons Instant Coffee Powder. The dish follows a Vegetarian diet. <</SYS>> To begin making Vegan Instant Coffee Recipe, get all the ingredients ready first. Click here to see how to make almond milk at home.In a saucepan, on a medium flame, heat soy milk or almond milk with sugar till the milk is hot and the sugar dissolves.Switch off heat and add instant coffee powder to the sweetened soy milk/Homemade Almond Milk.Stir well to combine till all the coffee powder dissolves and makes an emulsion.Pour out to a large vessel/cup once or twice to mix well and froth. Pour the vegan coffee to coffee mugs and serve. You can optionally sprinkle a bit of instant coffee powder while serving.Serve Vegan Coffee Recipe with Shrewsbury Cookies Recipe (Butter Cookies) or Cardamom Spiced Peanut Butter Cookie Recipe during snack time. You can also have this vegan coffee along with your traditional breakfast of Parathas. </s>
<s>[INST] cup Idli Dosa Batter, Whole Eggs, Onion - finely chopped, Tomato - finely chopped, sprig Coriander (Dhania) Leaves - finely chopped, tablespoon Del Monte Cheesy Garlic Mayo, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, - to taste, Oil - for cooking, Onion - julienned, sprig Coriander (Dhania) Leaves - finely chopped, Eggetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Idli Dosa Batter, Whole Eggs, Onion - finely chopped, Tomato - finely chopped, sprig Coriander (Dhania) Leaves - finely chopped, tablespoon Del Monte Cheesy Garlic Mayo, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, - to taste, Oil - for cooking, Onion - julienned, sprig Coriander (Dhania) Leaves - finely chopped. The dish follows a Eggetarian diet. <</SYS>> To begin making the Egg Dosa Recipe with Cheesy Garlic Mayo, take a mixing bowl and crack open the eggs. Discard the shell. Add turmeric powder, red chili powder, chopped onion, chopped tomato, chopped coriander leaves, salt to taste mix well.The next step is to begin preparing the egg dosa with Delmonte Cheesy Garlic Mayo.Heat a tava/griddle and smear 1 tablespoon oil. Take a ladle full of dosa batter and pour it on the hot tava. Immediately spread the batter on tawa by moving the ladle in circular direction all over on the batter till batter spreads around in thin consistency.As soon as bubbles start appearing on the top side, lower the heat. Smear 2 tablespoon mayo all over. Now pour the prepared egg batter on the dosa ensuring that the egg batter spreads evenly all over the dosa. Cover the dosa pan and let this get cooked over low heat.Once the egg is cooked, gently flip the egg dosa and let it cook further till the egg gets cooked.After the egg dosa is cooked, remove the dosa on a plate and apply 2 tablespoon mayo all over it. Garnish with julienned onions and chopped coriander leaves and serve. Try the Egg Dosa with Del Monte Cheesy Garlic Mayo and serve it for a delicious sunday brunch along with a bowl of fruits and a cup of coffee. </s>
<s>[INST] cup Brahmi leaves, cup Fresh coconut - grated, teaspoon White Urad Dal (Split), teaspoon Chana dal (Bengal Gram Dal), - 6 Dry Red Chillies, pinch Asafoetida (hing), leaves - a few, grams Tamarind - (grape size), - to taste, teaspoon Coconut Oil, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Brahmi leaves, cup Fresh coconut - grated, teaspoon White Urad Dal (Split), teaspoon Chana dal (Bengal Gram Dal), - 6 Dry Red Chillies, pinch Asafoetida (hing), leaves - a few, grams Tamarind - (grape size), - to taste, teaspoon Coconut Oil. The dish follows a Vegetarian diet. <</SYS>> To begin making Brahmi Chutney Recipe, clean and wash brahmi leaves.Heat a kadai with coconut oil, add urad dal, chana dal, red chillies, curry leaves and hing. Fry them in oil till the urad dal and chana dal turns golden brown in color. Allow them to cool to room temperature.Transfer roasted and cooled masala to a blender / mixer. Add in salt , tamarind, coconut and brahmi leaves. Grind to a smooth consistency by adding little water.Brahmi Chutney Recipe is a simple nutrient dense dish that can be relished with rice, Homemade Crisp Ghee Roast Dosas, Carrot & Cheese Filled Idli Recipe, Jolada Roti Recipe (Jowar Bhakri) etc. </s>
<s>[INST] कप गोबी - बारीक कटी हुई, गाजर - पतली कटी हुई, हरी शिमलामिर्च - पतली कटी हुई, टमाटर, कप हरा मट्टर, बड़ा चमच्च काजू, बड़ा चमच्च तेल, तेज पत्ता, इलाइची - हरी, इलाइची - काली, लवंग, इंच दालचीनी, प्याज - बारीक कटा हुआ, बड़ा चमच्च अदरक लहसुन का पेस्ट, बड़ा चमच्च हल्दि, बड़ा चमच्च कश्मीरी लाल मिर्च पाउडर, बड़ा चमच्च धनिया पाउडर, to 4 हरी मीर्च - चीरि हुई, कप पानी, बड़ा चमच्च कसूरी मेथी, बड़ा चमच्च गरम मसाला पाउडर, धनिया - छोटी डली, बड़ा चमच्च शक्कर, बड़ा चमच्च क्रीम, - स्वादानुसार, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: कप गोबी - बारीक कटी हुई, गाजर - पतली कटी हुई, हरी शिमलामिर्च - पतली कटी हुई, टमाटर, कप हरा मट्टर, बड़ा चमच्च काजू, बड़ा चमच्च तेल, तेज पत्ता, इलाइची - हरी, इलाइची - काली, लवंग, इंच दालचीनी, प्याज - बारीक कटा हुआ, बड़ा चमच्च अदरक लहसुन का पेस्ट, बड़ा चमच्च हल्दि, बड़ा चमच्च कश्मीरी लाल मिर्च पाउडर, बड़ा चमच्च धनिया पाउडर, to 4 हरी मीर्च - चीरि हुई, कप पानी, बड़ा चमच्च कसूरी मेथी, बड़ा चमच्च गरम मसाला पाउडर, धनिया - छोटी डली, बड़ा चमच्च शक्कर, बड़ा चमच्च क्रीम, - स्वादानुसार. The dish follows a Vegetarian diet. <</SYS>> चिल्ली मिली बनाने के लिए सबसे पहले, काजू को 1/4th कप गरम पानी में 20-25 मिनट तक भिगोलें। 25 मिनट बाद काजू को पानी से निकालकर अदरक और टमाटर के साथ पीसकर पेस्ट में बनाले।एक कड़ाई में हल्का सा तेल गरम करे और उसमे तेज पत्ता, हरी इलाइची, काली इलाइची, लवंग और दालचीनी डालकर उन्हें पकने दे।अब कटे हुए प्याज और अदरक लहसुन के पेस्ट को इसमें मिलाकर, माध्यम आँच पर पकाए जब तक अदरक लहसुन की गंद चली न जाए और प्याज हल्के से भूरे न हो जाए। इसमें टमाटर काजू का पेस्ट डालकर अछे से मिलाले, फिर हल्दि, कश्मीरी लाल मिर्च और धनिया पाउडर डाले। हरी मिर्च डालकर माध्यम आँच पर तब तक पकाए जब तक तेल अलग न हो जाए। गोबी, गाजर, शिमलामिर्च और हरा मट्टर को मसाले के साथ मिलाकर 5-6 मिनट तक पकाले। अब पानी और नमक डालकर इसे ढक ले। माध्यम आँच पर सब्ज़ी अच्छी तरह पकने तक पकाए। अगर ज़रुरत हो तो थोड़ा और पानी मिलाले पर ध्यान रखे की ग्रेवी पतली न हो। एक बार सब्ज़िया पक जाए, उसमे गरम मसाला, कसूरी मेथी और शक्कर डालकर, अच्छे से मिलाले। कुछ देर पकाले और फिर मलाई डाले और धनिया के साथ गार्निश करले। चिल्ली मिली को बूंदी राइता और तवा पराठा के साथ भोजन में परोसे। </s>
<s>[INST] Crusty bread log - (about 6 inches), Leaves (Palak) - a bunch finely chopped, Onion - finely chopped, Garlic - finely minced, tablespoon Del Monte Sandwich Spread, Whole Eggs - whisked, teaspoon Whole Black Peppercorns - crushed, teaspoon Extra Virgin Olive Oil, - to taste, teaspoon Sugar, Cherry tomatoes - to garnish, tablespoon Butter - melted (optional), Eggetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Crusty bread log - (about 6 inches), Leaves (Palak) - a bunch finely chopped, Onion - finely chopped, Garlic - finely minced, tablespoon Del Monte Sandwich Spread, Whole Eggs - whisked, teaspoon Whole Black Peppercorns - crushed, teaspoon Extra Virgin Olive Oil, - to taste, teaspoon Sugar, Cherry tomatoes - to garnish, tablespoon Butter - melted (optional). The dish follows a Eggetarian diet. <</SYS>> To begin making the Bread Boats filled with Spinach, Eggs & Del Monte Sandwich Spread, first heat oil in a pan.Once the oil is hot add garlic and onion and sauté for a few seconds till the onions turn translucent.Once done add the spinach, sprinkle salt and sauté till the spinach just wilts. Turn off the heat and let it cool.After the spinach has cooled add the whisked egg, Del Monte sandwich spread, pepper and sugar to the spinach mixture.Preheat the oven to 200 degree Celsius.Cut out an oval from the top of the bread. Scoop/pull out the bread in the center to create a cavity, leaving the sides intact.Brush the sides of the bread with butter, if using.Place the hollow bread boats on lightly greased or lined baking sheet.Add about 3 to 4 tablespoons of the filling to the bread cavities.This quantity may change depending on the size and type of bread used.Bake the Bread Boats filled with Spinach, Eggs & Del Monte Sandwich Spread for about 15 to 20 minutes till eggs just set. Garnish with sliced/halved cherry tomatoes and onion greens. Cut and serve Bread Boats filled With Spinach, Eggs & Del Monte Sandwich Spread immediately.Serve Bread Boats Filled With Spinach, Eggs And Sandwich Spread along with Hot Masala Chai or Espresso Coffee and Fresh Fruit Bowl for a lovely breakfast or brunch. </s>
<s>[INST] Banana flower (Vazhaipoo) - cleaned and chopped, Onion - chopped, teaspoon Turmeric powder (Haldi), - to taste, cup White Urad Dal (Split), cup Arhar dal (Split Toor Dal), cup Chana dal (Bengal Gram Dal), cup Bajra (seeds), tablespoon Whole Black Pepper Corns, sprig Curry leaves, Diabetic Friendly diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Banana flower (Vazhaipoo) - cleaned and chopped, Onion - chopped, teaspoon Turmeric powder (Haldi), - to taste, cup White Urad Dal (Split), cup Arhar dal (Split Toor Dal), cup Chana dal (Bengal Gram Dal), cup Bajra (seeds), tablespoon Whole Black Pepper Corns, sprig Curry leaves. The dish follows a Diabetic Friendly diet. <</SYS>> To begin making the Vazhaipoo Bajra Adai Recipe, soak the dals and millet in water for at least 3 hours.Once the dals are soaked, grind them along with pepper and curry leaves to a coarse batter by adding little bit of water.The batter must be the same consistency of a dosa batter and not too runny. Once all of it is ground keep, stir in the salt and keep the Bajra adai batter aside aside.Move ahead to clean the banana flower, take out the petals first and you will notice small white florets at the bottom, pluck them out.Keep a container with buttermilk ready in order to add the used florets. From each banana floret, the stamen (kaalan) and the thin white colored cover portions must be removed and should be soaked in the buttermilk.Once u have done removing all the florets, drain the buttermilk and chop the florets into small pieces.Heat a kadai with oil, add onions and saute till they turn translucent. Add chopped florets, sprinkle with salt and turmeric and saute until the florets are cooked.Add these sautéed Banana Flower into the Bajra Adai batter and mix well to combine.Heat a dosa tawa, once it becomes hot, use a ladle to take little batter and pour it in the center and spread it in concentric circles with the back ladle to form a thin Adai.Drizzle oil around the Banana Flower Bajra Adai cook until the Adai is crisp and golden brown on both sides.Serve the Vazhaipoo Bajra Adai Recipe along with Coconut chutney and Sambar to make it a wholesome high protein meal. </s>
<s>[INST] grams Chicken - (preferably with bones), Onion - finely chopped, Tomato - finely chopped, Green Chillies - slit, Carrots (Gajjar) - chopped, Potato (Aloo) - peeled and diced, cup Green peas (Matar), inch Ginger - finely chopped, cloves Garlic - finely chopped, tablespoon Coriander Powder (Dhania), teaspoon Cumin powder (Jeera), tablespoon Black pepper powder, tablespoons Tamarind Paste, - to taste, tablespoon Gingelly oil, - as required, teaspoon Red Chilli powder, teaspoon Salt, tablespoon Lemon juice, High Protein Non Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: grams Chicken - (preferably with bones), Onion - finely chopped, Tomato - finely chopped, Green Chillies - slit, Carrots (Gajjar) - chopped, Potato (Aloo) - peeled and diced, cup Green peas (Matar), inch Ginger - finely chopped, cloves Garlic - finely chopped, tablespoon Coriander Powder (Dhania), teaspoon Cumin powder (Jeera), tablespoon Black pepper powder, tablespoons Tamarind Paste, - to taste, tablespoon Gingelly oil, - as required, teaspoon Red Chilli powder, teaspoon Salt, tablespoon Lemon juice. The dish follows a High Protein Non Vegetarian diet. <</SYS>> To begin making the Goan Chicken Stew recipe, firstly wash the chicken pieces well.To marinate the chicken, in a mixing bowl , add red chilli powder, salt, lime juice and chicken pieces. Mix well and let it sit inside the fridge for 1 hour.In a small bowl, dissolve the tamarind paste in 1-1/2 cups of water and keep aside.The next step is to make the tangy masala for the Chicken Stew.In a large wok, heat oil on medium heat, add finely chopped ginger and garlic pieces and cook for 2 minutes until raw smell is gone. Add finely chopped onions and green chilies cook till onions turn translucent. this will take about 5 minutes. Once the onions have softened, add the tomatoes and saute until it softens.Next add marinated chicken pieces and saute for about 5 minutes until the chicken is partially cooked.At this stage, add chopped carrots and potatoes and mix well. Add the spice powders - coriander powder, cumin powder, pepper powder and salt to taste.Stir well for a few minutes.Finally, add the green peas, tamarind water and any additional water and mix well. Cover the Goan Chicken Stew recipe and cook until chicken and vegetables are fully cooked. This will take a good 20 minutes to cook the chicken well. Once the Chicken Stew is done, check the salt and spices and adjust to suit your taste. Turn off the heat.Serve Goan Chicken Stew with Goan Style Sana Recipe (Soft Steamed Rice Cakes) or hot steamed rice for a perfect weekday meal. </s>
<s>[INST] cups Idli Dosa Batter, Onion - chopped, Green Chilli - chopped, sprig Curry leaves - chopped, teaspoon Cumin seeds (Jeera), cup Dill leaves - chopped, - to taste, Oil - for cooking, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cups Idli Dosa Batter, Onion - chopped, Green Chilli - chopped, sprig Curry leaves - chopped, teaspoon Cumin seeds (Jeera), cup Dill leaves - chopped, - to taste, Oil - for cooking. The dish follows a Vegetarian diet. <</SYS>> We begin making the Karnataka Style Sabsige Soppu Paddu Recipe (Dill leaves Savory Fritters Recipe) by mixing all the ingredients into the dosa batter.Heat a paniyaram pan, add ghee or oil in each depression and pour some batter into it. Cook the Sweet Paniyarams till they turn light brown from one side, then flip each paniyaram using a skewer and cook them the other side. Add ghee or oil as needed.Once cooked and they light brown from both sides, transfer them to a plate and serve hot.Serve the Karnataka Style Sabsige Soppu Paddu Recipe (Dill leaves Savory Fritters Recipe) along with Tomato Onion Chutney \| Thakkali Vengayam Chutney and glass of coffee. </s>
<s>[INST] Tomatoes, Onion - finely chopped, Green Chillies - finel chopped, teaspoon Cumin powder (Jeera), - to taste, teaspoon Sugar, (Dhania) Leaves - a small bunch finely chopped, tablespoon Tabasco Original - Hot Sauce, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Tomatoes, Onion - finely chopped, Green Chillies - finel chopped, teaspoon Cumin powder (Jeera), - to taste, teaspoon Sugar, (Dhania) Leaves - a small bunch finely chopped, tablespoon Tabasco Original - Hot Sauce. The dish follows a Vegetarian diet. <</SYS>> To begin making the Mexican Salsa Recipe, we will first cook the tomatoes in a pressure cooker. Half the tomatoes and place it in the pressure cooker along with 2 tablespoons of water. Allow it to pressure cook for 2 whistles.After 2 whistles, turn off the heat and allow the pressure to release naturally. Once the pressure releases, open the cooker, drain out the excess water and allow the tomatoes to cool completely.Once the tomatoes are cooled, peel the skin off the tomatoes and chop them fine. Place the chopped tomatoes in a mixing bowl. Add the onions, green chillies, salt, sugar, cumin powder, tabasco sauce and coriander leaves. Mix the Mexican Salsa well to combine.Transfer the Mexican Salsa to a chip and dip bowl and the salsa is now ready to be served along with nacho chips.Serve the Spicy Mexican Salsa along with crispy Nachos for a party or make a Loaded Veggie Nachos Recipe - top it with salsa, sour cream, rajma & cheese and serve for parties. Kids also will love this simply delicious salsa when added to the Loaded Nachos. </s>
<s>[INST] / 2 cup gram flour, 1/2 cup curd - well beat, 2-1 / 2 cup water, 1 teaspoon ginger - grated, 1/2 teaspoon turmeric powder, salt - as per taste, 1 Tablespoon oil, 1 teaspoon cumin seeds, 3/4 teaspoon green - crush, asafoetida, oil - as per use, 1 teaspoon cumin seeds, 2 dry red chillies, 200 grams curd - beat, 1/2 teaspoon green Chilli - chopped, 1 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, salt - as per taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: / 2 cup gram flour, 1/2 cup curd - well beat, 2-1 / 2 cup water, 1 teaspoon ginger - grated, 1/2 teaspoon turmeric powder, salt - as per taste, 1 Tablespoon oil, 1 teaspoon cumin seeds, 3/4 teaspoon green - crush, asafoetida, oil - as per use, 1 teaspoon cumin seeds, 2 dry red chillies, 200 grams curd - beat, 1/2 teaspoon green Chilli - chopped, 1 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, salt - as per taste. The dish follows a Vegetarian diet. <</SYS>> To make Pitor vegetable recipe, we will first make Pitor. In a large bowl, add gram flour, curd, water, ginger, green chilli and mix well. Make the batter. Heat the oil in a pan. Add cumin seeds and let it splutter. After tempering, add asafetida and mix. Now add gram flour mixture and keep stirring so that there are no lumps. Cook until thickened and then turn off the gas. Now take this gram flour mixture in a plate. Keep in mind that grease the plate thoroughly with oil or ghee. Keep it aside for 1 hour and after cooling, grind it to a square. Now heat oil in a pan. Add Pitor to it and cook till it becomes brown and crisp. Remove and keep aside. Now to make curry, add yogurt, red chilli powder, turmeric powder, coriander powder and mix well. Heat oil in a pan. After the oil is hot, add cumin seeds and let it splutter. Now add dry red chilies and cook for 10 seconds. Now add green chilies and cook it for 10 seconds. Reduce the flame and add the curd mixture. Keep stirring and cook for 3 to 4 minutes. Now add water and let it boil. Add salt and cook for 15 minutes. Now add Pitor to it and cook it for the next 3 to 4 minutes. Turn off the gas and serve. Serve Pitor Ki Sabzi along with Burani Raita and Phulka for dinner. </s>
<s>[INST] Mooli/ Mullangi (Radish) - grated, Beetroots - grated, Carrots (Gajjar) - grated, tablespoons Roasted Peanuts (Moongphali), Green Chillies - finely chopped, teaspoons Lemon juice, - to taste, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Mooli/ Mullangi (Radish) - grated, Beetroots - grated, Carrots (Gajjar) - grated, tablespoons Roasted Peanuts (Moongphali), Green Chillies - finely chopped, teaspoons Lemon juice, - to taste. The dish follows a Vegetarian diet. <</SYS>> To make the Indian Radish and Beetroot Salad Recipe, grate the radishes, carrots and beetroots and keep it ready .Transfer these grated vegetables-radishes, carrots and beetroots into a mixing bowl, along with the peanuts, green chilies, lemon juice and salt.Toss well and serve.Serve this Beetroot Gajar Mooli Salad Recipe along with Awadhi Style Dal Masoor Musallam Recipe and Phulka Recipe (Roti/Chapati) - Puffed Indian Bread for a simple weeknight dinner. </s>
<s>[INST] arbi - finely chopped, 1 onion - chopped, 2 tomatoes - chopped, 1 teaspoon ginger garlic paste, asafetida - a pinch, 3/4 teaspoon turmeric powder, salt - as per taste, 3/4 teaspoon Red chili powder, 3/4 teaspoon garam masala powder, 2 green chillies - finely chopped, 3/4 teaspoon coriander powder, 2 dry red chillies, oil - as per use, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: arbi - finely chopped, 1 onion - chopped, 2 tomatoes - chopped, 1 teaspoon ginger garlic paste, asafetida - a pinch, 3/4 teaspoon turmeric powder, salt - as per taste, 3/4 teaspoon Red chili powder, 3/4 teaspoon garam masala powder, 2 green chillies - finely chopped, 3/4 teaspoon coriander powder, 2 dry red chillies, oil - as per use. The dish follows a Vegetarian diet. <</SYS>> To make tomato onion curry arabi vegetable, first wash and soak the arbi in salted water for 10 to 15 minutes. Drain and wash again. Dry it Now heat oil in a pan. Add arbi to it and cook till it becomes golden. Remove it on a paper towel and keep it aside. Heat a little more oil in the same pan. Add dry red chillies, asafetida, ginger, garlic paste and cook for 1 minute. Now add onion and cook till the onion becomes soft. Add turmeric powder, red chili powder, salt, coriander powder and garam masala powder. After 1 minute add tomatoes and green chilies and cook it for 3 minutes. Now add arbi to it and mix well. Cover the pan and cook it for 6 to 8 minutes. Serve hot. Serve the tomato onion arbi vegetable along with boondi raita and phulka for dinner. </s>
<s>[INST] cup Gram flour (besan), cup Sugar - (you can use 2 cups if you like it very sweet), cup Ghee, cup Milk, cup Fresh coconut, cup Cocoa Powder, cup Cashew nuts - powdered, nuts - Handful for decoration, (Elaichi) Pods/Seeds - crushed or cinnamon powder for flavour (optional), Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cup Gram flour (besan), cup Sugar - (you can use 2 cups if you like it very sweet), cup Ghee, cup Milk, cup Fresh coconut, cup Cocoa Powder, cup Cashew nuts - powdered, nuts - Handful for decoration, (Elaichi) Pods/Seeds - crushed or cinnamon powder for flavour (optional). The dish follows a Vegetarian diet. <</SYS>> To begin making the Chocolate 7 Cup Burfi recipe, first grease a baking pan or a steel plate with ghee.Mix all the ingredients in a large non stick pan/ wok and place it on medium heat.Stir to mix all the ingredients together. Remove lumps if any using the back of the spoon.Cook the mixture on low to medium flame, stirring continuously.Cook till the mixture thickens and comes together as one mass (about 25-30 minutes).Take out the mixture into the greased plate and press with the back of the spoon or use a foil to spread it uniformly and level the surface.With a sharp knife etch square or diamond shapes in the mixture.Place cashew nuts halves or pieces in the centre of each piece and press.Cool completely and then cut into pieces.Store in an airtight container. Refrigerate if keeping for a longer duration.Serve Chocolate Flavoured 7 Cup Burfi as a dessert after a simple and delicious meal of South Indian Style Vegetable Kurma, Steamed Rice and Elai Vadam. </s>
<s>[INST] Yellow Zucchini - cubed, Green zucchini - cubed, Yellow Bell Pepper (Capsicum) - diced, Red Bell pepper (Capsicum) - diced, Onion - roughly cut, salt - to taste, pepper powder - to taste, teaspoon Dried oregano, teaspoon Dried basil leaves, teaspoon Red Chilli flakes, Virgin Olive Oil - for drizzling, Whole Wheat Flour - +1/2 cup more, tablespoon Extra Virgin Olive Oil, grams Active dry yeast, tablespoon Sugar, cup Milk, cup Water - + 1-1/2 cup more, teaspoon Dried basil leaves, cheese - grated as required, Pizza And Pasta Sauce - as required, seasoning - as required, Vegetarian diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: Yellow Zucchini - cubed, Green zucchini - cubed, Yellow Bell Pepper (Capsicum) - diced, Red Bell pepper (Capsicum) - diced, Onion - roughly cut, salt - to taste, pepper powder - to taste, teaspoon Dried oregano, teaspoon Dried basil leaves, teaspoon Red Chilli flakes, Virgin Olive Oil - for drizzling, Whole Wheat Flour - +1/2 cup more, tablespoon Extra Virgin Olive Oil, grams Active dry yeast, tablespoon Sugar, cup Milk, cup Water - + 1-1/2 cup more, teaspoon Dried basil leaves, cheese - grated as required, Pizza And Pasta Sauce - as required, seasoning - as required. The dish follows a Vegetarian diet. <</SYS>> To begin making the Whole Wheat Roasted Vegetable Pizza Pockets Recipe, first preheat the oven at 200 degrees C for 20 minutes.Then, proceed to prep the vegetables for roasting. In a bowl, combine together green and yellow zucchini, yellow and red pepper, onion, oregano, basil and liberally drizzle the olive oil.Toss the veggies thoroughly until they are all well coated with the herbs and oil. Pour them onto a lined baking sheet and spread them out evenly.Season with sea salt and black pepper. Place the sheet in the oven to roast, for 20 minutess.When the vegetables are roasted, take them out and set aside to cool. Then, mix a teaspoon full of chilli flakes into the roasted vegetables and keep it aside for later use.To prepare the pizza dough warm together 1/2 cup of water and 1/2 cup of milk. It should be slightly warm, not scalding.In a large bowl, add warm water milk mixture and sugar. Mix well. Add 1/2 cup of flour and instant yeast. Mix to form a paste.Cover with a cling film and keep it in a warm place for an hour. The mixture will become frothy after an hour.In the same bowl, add 3 tablespoon of olive oil, basil, oregano, salt, 3-1/2 cup flour, 1-1/2 cup of water. Mix everything and start kneading the mixture until it comes together in to a manageable dough.Once the mixture forms a dough, transfer it on a clean counter and knead the dough with the heels of your palm for 8 to 10 mins. The dough will become soft, pliable and manageable.Oil the dough and place it in a large bowl. Cover with a cling wrap or damp kitchen towel and keep it in a warm place for 1-1/2 to 2 hours to rise.The dough will double in size and rise during this time. After that punch punch the dough down, transfer it on to the counter and knead it for another 2 to 3 mins. If the dough is sticky, you can dust it with flour. Divide the dough into six equal parts. Take one part and roll it out into a disc of about 13 to 14 inches of diameter with the thickness of approximately 6 to 7 mm.Now, depending upon the size and shape of the pizza pockets you prefer, cut out smaller circles from the rolled disc. I preferred making them circles of 3 to 4 inches of diameter.Take one cut circle, spread a teaspoon pizza sauce over it. Place a teaspoon of roasted vegetables over the sauce and top with grated mozzarella.Sprinkle little Italian seasoning on top. The sauce, stuffing and cheese quantity will vary based on the size and shape of pocket you choose but remember to do it just right, do not overfill or under fill it.Please ensure that you place the filling in the centre such that you leave 1 cm space at the edges to fold.Place another cut circle on top of the stuffing such that it is completely covered and press the edges to seal it well either using a fork or twist with fingers to form a pattern.Gently snip a small hole on the top to allow the steam from the filling to flow out when baked. Make all the pockets in the same way.Gently place these prepared pizza pockets on a baking tray lined with parchment paper.When the dough is finished, bake these pockets in a pre-heated oven at 200 degrees centigrade for 12-15 mins or until they are light golden brown and baked well.Take them out of the oven and serve warm.Serve the Whole Wheat Roasted Vegetable Pizza Pockets along with other appetisers such as Mustard Mayo Baby Potatoes and KFC Style Crispy Chicken Popcorn for your house parties with a glass of wine or chilled beer. </s>
<s>[INST] cabbage - chop, 1 teaspoon fennel, 1 ginger, 2 tomatoes - finely chopped, 2 bay leaves, 1/2 cup green chutney, 1/2 cup curd, 1/2 teaspoon turmeric powder, 1 teaspoon coriander Powder, salt, red chili powder, oil - as per use, No Onion No Garlic (Sattvic) diet [/INST] <<SYS>> Provide detailed cooking instructions for a dish made with the following ingredients: cabbage - chop, 1 teaspoon fennel, 1 ginger, 2 tomatoes - finely chopped, 2 bay leaves, 1/2 cup green chutney, 1/2 cup curd, 1/2 teaspoon turmeric powder, 1 teaspoon coriander Powder, salt, red chili powder, oil - as per use. The dish follows a No Onion No Garlic (Sattvic) diet. <</SYS>> To make fennel green cabbage vegetable, firstly make green chutney (coriander mint chutney). Keep it aside. Heat oil in pan. Add fennel, ginger, bay leaves and cook for 10 seconds. Now add tomatoes, turmeric powder, coriander powder, red chili powder and mix. Now add curd, green chutney and salt. Mix well. Now add cabbage and mix it. Cover the pan and cook until the cauliflower is cooked. It will take 5 to 8 minutes. After cooking, turn off the gas and serve. Serve the fennel green cabbage with pudding dal and phulka for dinner. </s>

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