recipes.json

[
  {
    "id": "1",
    "name": "Burnt Brotta",
    "image": "images/recipiepage/brotta.jpg",
    "description": "Delight in the Flaky Marvel of Homemade Parottas! Experience the Magic of Homemade Parottas: Flaky, Crispy, and Oh-So-Tasty!",
    "time": "2 hours",
    "servings": "1 serving",
    "difficulty": "Intermediate",
    "ingredients": [
      "2 cups Maida (All-Purpose Flour)",
      "¼ cup Milk at room temperature",
      "1 teaspoon Sugar",
      "Salt as needed",
      "Water as needed"
    ],
    "instructions": [
      "1. In a large plate or mixing bowl add 2 cups maida, 1 teaspoon sugar, salt as needed. Roughly mix it together and make a well in the center.",
      "2. Pour ¼ cup milk (at room temperature) and also add water as needed.",
      "3. Knead into a soft pliable dough. Add 1 tablespoon oil on top.",
      "4. Now knead the dough using this special kneading technique as shown below. Push the dough using the thumb finger and keep repeating this multiple times until it is soft & smooth.",
      "5. Add 2 tablespoon oil on top of the kneaded dough and cover it with a damp kitchen towel. Rest it for 2 hours at the least.",
      "6. After resting, knead the dough again. It should be very smooth and soft.",
      "7. Now we will make ‘beeda’ which is making balls out of the dough. Push the dough between the thumb & index finger – it should come out in a smooth ball. Twist it remove it.",
      "8. Repeat this process until all the dough has been made into smooth balls. If required, knead the dough again to smoothen it. Add a teaspoon of oil on each ball of dough and rest for 15-20 mins.",
      "9. Take a ball of dough and cup it with your palm, roll it to a soft ball without any creases. Repeat this with all the dough balls.",
      "10. Now take a ball of dough and start spreading it on a greased surface. We used our kitchen slab (wiped it clean and applied a layer of oil)",
      "11. Spread it as thin as possible, don’t worry about the holes or shape. If needed, grease your fingers in little oil.",
      "12. Now carefully lift the spread dough from one end (from shorter side) without tearing it.",
      "13. Gently gather it together to form a long ribbon of dough. Shape it in spiral shape without pressing it. It should fall down on its own.",
      "14. Rest it on the greased kitchen counter and prepare the rest of the dough balls similarly.",
      "15. To shape the parotta, add a few drops of oil on the prepared dough spiral and press it gently into a not so thin parotta. As this is made with maida, it contracts quickly so don’t spread it too thick.",
      "16. Heat a pan on medium flame and keep it on low heat once hot. Place the prepared parotta and drizzle a teaspoon of oil around the edges.",
      "17. As the bottom is cooked & turns golden brown streaks, flip it over gently. Again drizzle a teaspoon of oil on sides and top.",
      "18. When both the sides have golden brown spots and are cooked, remove it from heat. As one parotta is cooked, shape the next one.",
      "19. Once all the parottas are cooked, stack them on the kitchen counter and press them from both sides to bring out the layers. This has to be done when the parottas are hot/warm enough.",
      "20. Serve hot with Salna or Kurma with a side of thayir pachadi/onion raita. If not serving immediately, store them in hotpack/hotbox to retain the softness. You can also freeze the cooked parottas in ziplock bags for upto few weeks."
    ],
    "reviews": {
      "user_reviews": [
        {
          "username": "tharun123",
          "rating": 4,
          "comment": "Very refreshing taste!! Recommend for all.",
          "postedAt": "2024-12-22T15:45:00Z"
        },
        {
          "username": "ajith23",
          "rating": 4,
          "comment": "Great flavor combination. Took me to my childhood!",
          "postedAt": "2024-12-22T15:45:00Z"
        }
      ]
    },
    "tags": ["2 hours", "1 serving", "Intermediate"]
  },
  {
    "id": "2",
    "name": "Indonesian Chicken Noodles",
    "image": "images/recipiepage/noodles.jpg",
    "description": "This soup is brimming with a rich symphony of flavours from aromatic ingredients like ginger, garlic, shallots, and turmeric, lending it a unique colour and flavour profile. Mixed with noodles, potatoes, and a variety of veggies, this combination results in a delicious, filling soup that everyone can enjoy.",
    "time": "40 mins",
    "servings": "1 serving",
    "difficulty": "Easy",
    "ingredients": [
      "0.75 clove garlic, whole",
      "0.5 medium shallot, quartered",
      "0.5 red hot chili pepper, or less for less spicy",
      "1¼ tsp fresh ginger, peeled",
      "¾ tsp vegetable oil",
      "¼ + ⅛ tsp fresh turmeric",
      "¼ + ⅛ tsp ground coriander",

      "¾ tsp vegetable oil",
      "0.5 medium potato, peeled, cut into ½cm slices",
      "1 cup water",
      "0.25 vegetable bouillon cube",
      "⅓ cup + 1½ Tbsp canned full-fat coconut milk",
      "1.3 oz dry ramen noodles",
      "¾ tsp vegetable oil",
      "1.8 oz mock 'chicken' pieces",
      "0.75 clove garlic, thinly sliced",
      "0.5 medium shallot, minced",
      "½ tsp chicken spice mix",
      "2½ Tbsp fresh bean sprouts",
      "1 Tbsp fresh cilantro (optional)",
      "0.25 stalk green onion, sliced",
      "1½ tsp crispy fried onions (optional)"
    ],
    "instructions": [
      "1. Add all of the bumbu ingredients to a small food processor. Blend until smooth.",
      "2. Add the oil to a large pot on medium-high. When hot, add the bumbu mixture and cook for 3 minutes, stirring throughout.",
      "3. Add the potatoes, water, and bouillon. Cook covered at a simmer 10 minutes, or until the potatoes are cooked through.",
      "4. Meanwhile, add the oil to a large pan on medium-high heat. When hot, add the mock chicken and cook for 3 minutes.",
      "5. Add the garlic and shallot, and cook for another 2-3 minutes.",
      "6. Add the 'chicken' spice mix. Cook for 30 seconds, stirring throughout. Set aside.",
      "7. When the potatoes are cooked, add the chicken to the pot, along with the coconut milk. Cook until heated through.",
      "8. Meanwhile, prepare the noodles according to the package instructions. For us, the noodles simply needed to sit in boiling water for 3 minutes. Add the noodles to a bowl, and ladle the soup over top. Garnish, and enjoy!"
    ],
    "reviews": {
      "user_reviews": [
        {
          "username": "amritha23",
          "rating": 5,
          "comment": "Delicious and flavorful! A great meal for any time.",
          "postedAt": "2024-12-22T15:45:00Z"
        },
        {
          "username": "samhitha09",
          "rating": 4,
          "comment": "Loved the soup but found it a bit spicy for my taste.",
          "postedAt": "2024-12-22T15:45:00Z"
        }
      ]
    },
    "tags": ["easy", "noodles", "chicken", "soup", "indonesian"]
  },
  {
    "id": "3",
    "name": "Oven Baked Tofu Shakshuka",
    "image": "images/recipiepage/tofu shakshuka.jpg",
    "description": "Shakshuka is known as an easy and healthy breakfast option in many countries, but it can definitely be enjoyed at any time during the day. We gave our own plant-based spin to the classic dish.",
    "time": "40 mins",
    "servings": "1 serving",
    "difficulty": "Intermediate",
    "ingredients": [
      "½ cup + 1 Tbsp (135 g) canned diced tomatoes",
      "0.67 red bell pepper, chopped",
      "0.33 medium red onion, finely chopped",
      "0.67 red hot chili pepper, seeds removed, minced",
      "1 clove garlic, minced",
      "2 tsp (11 g) tomato paste",
      "1 tsp (5 mL) olive oil",
      "½ tsp (1 g) smoked sweet paprika powder",
      "¼ + ⅛ tsp (0.8 g) ground cumin",
      "¼ + ⅛ tsp (0.7 g) ground coriander",
      "¼ + ⅛ tsp (2 g) salt",
      "¼ + ⅛ tsp (2 g) kala namak",
      "⅛ tsp + 1 pinch (0.6 g) ground turmeric",
      "3.5 oz (100 g) silken tofu",
      "1.7 small pita breads, toasted",
      "Optional garnish: fresh cilantro, za'atar spice mix, lemon slice"
    ],
    "instructions": [
      "1. Preheat the oven to 390°F (200°C). To a 9 x 12 inch (23 x 31 cm) baking dish, add the diced tomato, bell pepper, onion, chilis, garlic, tomato paste, olive oil, paprika, cumin, coriander, and salt. Mix together, then bake in the oven for 30 minutes.",
      "2. Meanwhile, on a large plate, mix together the kala namak and turmeric. Slice the tofu into even ½ inch (1 cm) thick slices and coat lightly with the salt and turmeric mix.",
      "3. Place the sliced silken tofu on top of the tomato mixture and press the pieces in a little bit. Transfer the baking dish back into the oven and let it bake for another 10 - 15 minutes.",
      "4. Serve with toasted pitas, and garnish with za'atar, cilantro, and lemon slices. Enjoy!"
    ],
    "reviews": {
      "user_reviews": [
        {
          "username": "hariniNagas212",
          "rating": 5,
          "comment": "With the garnish, the dish looks so yumm!!",
          "postedAt": "2024-12-22T15:45:00Z"
        },
        {
          "username": "meharish16",
          "rating": 4,
          "comment": "Great taste! Would recommend to all!!",
          "postedAt": "2024-12-22T15:45:00Z"
        }
      ]
    },
    "tags": ["40 mins", "1 serving", "Intermediate"]
  },
  {
    "id": "4",
    "name": "Chocolate Raspberry Mousse",
    "image": "images/recipiepage/chocolate mousse.jpg",
    "description": "Dazzle the senses with this indulgently creamy mousse. It has a beautifully rich texture that is balanced by tart and juicy fresh raspberries. The caramel shard topping is not only beautiful, but also adds a satisfying crunch to this dessert.",
    "time": "20 mins",
    "servings": 1,
    "difficulty": "Easy",
    "ingredients": [
      "1.8 oz (50 g) silken tofu, drained",
      "1.2 oz (33 g) melted dairy-free dark chocolate",
      "1 tsp (5 g) granulated sugar",
      "1 pinch (0.3 mL) pure vanilla extract",
      "1 pinch (0.1 g) ground cardamom (optional)",
      "4 Tbsp (31 g) fresh raspberries, for mashing",
      "⅓ cup (41 g) fresh raspberries, remaining whole",
      "1 Tbsp + 1 tsp (20 mL) vegan whipping cream",
      "1 tsp (5 g) granulated sugar",
      "½ tsp (1 g) cream stabilizer"
    ],
    "optional-garnishes": ["chocolate shavings", "caramel shards"],

    "instructions": [
      "1. Add the chocolate mousse ingredients to a food processor. Blend until smooth.",
      "2. To each of the serving glasses, add ¼ cup of raspberries. Lightly mash the raspberries with the back of a spoon or tamper.",
      "3. Reserve about ¼ of the blended chocolate mixture in a bowl. Divide the remaining between your glasses over the mashed raspberries. Place the glasses in the fridge while preparing the next layer.",
      "4. Add all of the whip ingredients to a large bowl. Whip with an electric hand mixer until stiff peaks form, about 7 minutes. Reserve some of the whipped cream as a topping if desired.",
      "5. Then add the reserved blended chocolate mixture to the remaining whipped cream and gently fold together.",
      "6. Remove the cups from the fridge and add some whole raspberries as the next layer.",
      "7. Then divide this whipped chocolate mousse between the glasses.",
      "8. Top with the reserved whipped cream and any desired garnishes. Enjoy!"
    ],
    "reviews": {
      "user_reviews": [
        {
          "username": "hirux06",
          "rating": 5,
          "comment": "Absolutely delicious! So moist and rich, the best vegan cake I've had.",
          "postedAt": "2024-12-22T15:45:00Z"
        },
        {
          "username": "kavinKrish45",
          "rating": 4,
          "comment": "Very tasty, but I would reduce the sugar next time.",
          "postedAt": "2024-12-22T15:45:00Z"
        }
      ]
    },
    "tags": ["20 mins", "1 serving", "Easy"]
  },
  {
    "id": "5",
    "name": "Bubble Tea",
    "image": "images/recipiepage/bubble tea.jpg",
    "description": "Bubble tea, as the name suggests, is a tea-based drink from Taiwan. It can come in many flavours and have toppings like chewy tapioca pearls, grass jelly, aloe vera, or red beans.",
    "time": "15 mins",
    "servings": 1,
    "difficulty": "Easy",
    "ingredients": [
      "1 Tbsp (6 g) loose black tea leaves",
      "½ cup (120 mL) boiling water",
      "4 Tbsp (38 g) quick-cooking tapioca pearls",
      "2 Tbsp (30 mL) maple syrup",
      "2 Tbsp (25 g) sweetened ube spread, plus more to taste",
      "2 Tbsp (30 mL) unsweetened soy milk, for thinning ube",
      "½ cup (100 g) crushed ice",
      "½ cup + 2 Tbsp (150 mL) unsweetened soy milk, for drink assembly"
    ],
    "instructions": [
      "1. Steep the tea in the boiling water for 5 minutes.",
      "2. Cook the tapioca pearls according to the package directions. This usually takes 5 minutes.",
      "3. When cooked, drain the pearls and rinse under cold water. Transfer to a container and add the maple syrup.",
      "4. Mix the ube spread with a splash of the milk in a small bowl to thin it out a bit.",
      "5. To assemble, divide the pearls between the glasses. Add the ube mixture over the pearls.",
      "6. Add ice, milk, and top with the tea.",
      "7. Stir well and taste test. Different brands of ube spread vary in sweetness, so add more thinned-out ube spread to taste if desired."
    ],
    "reviews": {
      "user_reviews": [
        {
          "username": "akshay34",
          "rating": 4,
          "comment": "A simple and tasty bubble tea.",
          "postedAt": "2024-12-22T15:45:00Z"
        },
        {
          "username": "keerth98",
          "rating": 4,
          "comment": "A perfect snack-drink",
          "postedAt": "2024-12-22T15:45:00Z"
        }
      ]
    },
    "tags": ["15 mins", "1 serving", "Easy"]
  },
  {
    "id": "6",
    "name": "Thai Red Curry",
    "image": "images/recipiepage/Thai red curry.jpg",
    "description": "This creamy Thai curry is on regular rotation in our home. It's loaded with veggies, tofu, and potatoes, making it hearty and filling.",
    "time": "40 mins",
    "servings": "1 serving",
    "difficulty": "Intermediate",
    "ingredients": [
      "½ Tbsp (7 mL) vegetable oil",
      "3 medium shallots, minced",
      "2 cloves garlic, crushed",
      "2 medium potatoes, cut into 1 cm cubes",
      "3 Tbsp (45 mL) Thai red curry paste",
      "1¼ cups (300 mL) water",
      "1 cup (200 g) uncooked basmati rice",
      "12 oz (350 g) pre-seasoned tofu strips",
      "2 red bell peppers, chopped",
      "1 small broccoli, cut into bite-sized pieces",
      "1⅔ cups (399 mL) canned full-fat coconut milk",
      "1 Tbsp (15 mL) sodium-reduced soy sauce, plus more to taste",
      "1 tsp (5 mL) sambal oelek, plus more to taste",
      "3 Tbsp (26 g) roasted unsalted cashews, chopped"
    ],
    "instructions": [
      "1. In a large pot on high heat, add the oil and sauté the shallots for about 5 minutes, or until lightly golden. Add splashes of water as needed to de-glaze the pan.",
      "2. Add the garlic and cook for another 2 minutes.",
      "3. Add the potatoes and curry paste, and cook for 1 - 2 minutes.",
      "4. Then add the water to the pot. Bring to a boil, then reduce to a simmer, and cover with a lid. Simmer for 15 minutes.",
      "5. Meanwhile, cook the rice according to package directions.",
      "6. Add the remaining ingredients to the pot and cook for about 6 - 8 minutes, or until the veggies are cooked to desired tenderness.",
      "7. Serve with the rice, and top with cashews for crunch. Enjoy!"
    ],
    "reviews": {
      "user_reviews": [
        {
          "username": "ashwinroxx23",
          "rating": 4,
          "comment": "A simple and tasty stir fry. Loved the tenderness of the vegetables.",
          "postedAt": "2024-12-22T15:45:00Z"
        },
        {
          "username": "saranDharshan",
          "rating": 4,
          "comment": "A great healthy option. I added some tofu for extra protein!",
          "postedAt": "2024-12-22T15:45:00Z"
        }
      ]
    },
    "tags": ["40 mins", "1 serving", "Intermediate"]
  }
]