Merge pull request #34 from uwescience/Issue-#28

Replace .txt with .md

Author: manuragkhullar

.gitignore

@@ -0,0 +1,2 @@
+
+.DS_Store

Appetizers, Sides and Salads/vada_pav.txt renamed to Appetizers, Sides and Salads/vada-pav.md

@@ -1,67 +1,72 @@
-# Vada Pav
-
-## About
-
-Vada Pav is a savory and spicy soft dinner rolls or fluffy buns, referred to as Pav, stuffed with a fried batter coated potato dumpling fritter called Batata Vada and laced with spicy and sweet chutneys. It is a popular vegan street food snack eaten in Mumbai and rest of the Maharashtra state in Western India. This dish is filling, delish, full of flavors and has various textures! 
-
-## Receipe
-
-### Ingredients
-#### Vada (Fritter)
-- 2 tsp oil
-- ½ tsp mustard
-- pinch of hing / asafoetida
-- few curry leaves
-- 1 inch ginger, crushed
-- 2 clove garlic, crushed
-- 1 chilli, finely chopped
-- 2 tbsp coriander, finely chopped
-- ¼ tsp turmeric
-- 2 potato, boiled & mashed
-- ½ tsp salt
-- 1 tbsp lemon juice
-
-#### Chickpea Flour (Besan) Batter
-- ¾ cup besan / chickpea flour
-- 1 tbsp rice flour
-- ¼ tsp turmeric / haldi
--  ¼ tsp kashmiri red chilli powder / lal mirch powder
-- pinch of hing / asafoetida
-- ¼ tsp salt
-- ¼ tsp baking soda
-- ½ cup water
-- oil for deep frying
-
-#### Others
-- 6 Pavs (Bread roll)
-- 6 green chillis
-- 6 tsp green chutney (spread)
-- 3 tsp dry garlic chutney (spread)
-
-### Instructions
-- Firstly, in a deep cooking pot, heat 2 tsp oil and splutter ½ tsp mustard, a pinch of hing and a few curry leaves.
-- Add 1-inch ginger, 2 clove garlic, 1 chili, and 2 tbsp coriander and saute well.
-- Further, add ¼ tsp turmeric and saute for 30 seconds.
-- Additionally, add 2 boiled and mashed potatoes and ½ tsp salt.
-- Mix well making sure all the spices are combined well with the potato.
-- Turn off the flame and add 1 tbsp lemon juice.
-- Mix well and the potato mixture is ready. Keep aside.
-- Further, prepare besan batter by taking ¾ cup chickpea flour, 1 tbsp rice flour, ¼ tsp turmeric, ¼ tsp chili powder, a pinch of hing, ¼ tsp salt, and ¼ tsp baking soda. 
-- Add ½ cup water or as required and prepare the smooth lump-free batter.
-- Now make a ball-sized potato mixture. I like my vada to be round rather than flat, flatten the balls slightly if you prefer.
-- Dip in prepared chickpea flour batter and coat well.
-- Deep fry in hot oil stirring occasionally.
-- Fry on medium flame till the vada turns golden and crisp.
-- Drain the vada on kitchen paper to absorb excess oil. keep aside.
-- Now fry the green chilli, by turning off the flame – be careful as the oil splutter.
-- Stir occasionally, till the blisters appear on the chili.
-- Drain the fried chili on kitchen paper to absorb excess oil. Keep aside.
-- Now slit the pav center halfway without cutting fully.
-- Spread 1 tsp green chutney and ½ tsp dry garlic chutney on one side of the inside pav.
-- Place the prepared vada in the center of the pav.
-- Also, stuff a few prepared chura and place a fried chili on top of the vada.
-- Finally, press the vada pav and serve immediately.
-
-
-## References
-https://hebbarskitchen.com/vada-pav-recipe-make-vada-pav-wada-pav/
+# Vada Pav
+
+## About
+
+Vada Pav is a savory and spicy soft dinner rolls or fluffy buns, referred to as Pav, stuffed with a fried batter coated potato dumpling fritter called Batata Vada and laced with spicy and sweet chutneys. It is a popular vegan street food snack eaten in Mumbai and rest of the Maharashtra state in Western India. This dish is filling, delish, full of flavors and has various textures! 
+
+## Receipe
+
+### Ingredients
+
+#### Vada (Fritter)
+
+- 2 tsp oil
+- ½ tsp mustard
+- pinch of hing / asafoetida
+- few curry leaves
+- 1 inch ginger, crushed
+- 2 clove garlic, crushed
+- 1 chilli, finely chopped
+- 2 tbsp coriander, finely chopped
+- ¼ tsp turmeric
+- 2 potato, boiled & mashed
+- ½ tsp salt
+- 1 tbsp lemon juice
+
+#### Chickpea Flour (Besan) Batter
+
+- ¾ cup besan / chickpea flour
+- 1 tbsp rice flour
+- ¼ tsp turmeric / haldi
+- ¼ tsp kashmiri red chilli powder / lal mirch powder
+- pinch of hing / asafoetida
+- ¼ tsp salt
+- ¼ tsp baking soda
+- ½ cup water
+- oil for deep frying
+
+#### Others
+
+- 6 Pavs (Bread roll)
+- 6 green chillis
+- 6 tsp green chutney (spread)
+- 3 tsp dry garlic chutney (spread)
+
+### Instructions
+
+- Firstly, in a deep cooking pot, heat 2 tsp oil and splutter ½ tsp mustard, a pinch of hing and a few curry leaves.
+- Add 1-inch ginger, 2 clove garlic, 1 chili, and 2 tbsp coriander and saute well.
+- Further, add ¼ tsp turmeric and saute for 30 seconds.
+- Additionally, add 2 boiled and mashed potatoes and ½ tsp salt.
+- Mix well making sure all the spices are combined well with the potato.
+- Turn off the flame and add 1 tbsp lemon juice.
+- Mix well and the potato mixture is ready. Keep aside.
+- Further, prepare besan batter by taking ¾ cup chickpea flour, 1 tbsp rice flour, ¼ tsp turmeric, ¼ tsp chili powder, a pinch of hing, ¼ tsp salt, and ¼ tsp baking soda. 
+- Add ½ cup water or as required and prepare the smooth lump-free batter.
+- Now make a ball-sized potato mixture. I like my vada to be round rather than flat, flatten the balls slightly if you prefer.
+- Dip in prepared chickpea flour batter and coat well.
+- Deep fry in hot oil stirring occasionally.
+- Fry on medium flame till the vada turns golden and crisp.
+- Drain the vada on kitchen paper to absorb excess oil. keep aside.
+- Now fry the green chilli, by turning off the flame – be careful as the oil splutter.
+- Stir occasionally, till the blisters appear on the chili.
+- Drain the fried chili on kitchen paper to absorb excess oil. Keep aside.
+- Now slit the pav center halfway without cutting fully.
+- Spread 1 tsp green chutney and ½ tsp dry garlic chutney on one side of the inside pav.
+- Place the prepared vada in the center of the pav.
+- Also, stuff a few prepared chura and place a fried chili on top of the vada.
+- Finally, press the vada pav and serve immediately.
+
+## References
+
+https://hebbarskitchen.com/vada-pav-recipe-make-vada-pav-wada-pav/

Appetizers/spicy-and-sour-shredded-potato.txt renamed to Appetizers/spicy-and-sour-shredded-potato.md

@@ -1,6 +1,7 @@
-Spicy and Sour Shredded Potato
+# Spicy and Sour Shredded Potato
+
+### Ingredients
 
-Ingredients
 * 1 large gold potato
 * 2-4 dry chili peppers, cut into small shreds
 * 1 teaspoon peppercorns
@@ -9,8 +10,9 @@ Ingredients
 * 2 teaspoons black vinegar
 * 1 tablespoon cooking oil
 
-Steps
+### Steps
+
 1. Wash the potatoes and then cut into shreds of similar size. Prepare a clean bowl with clean water. Then soak the shredded potatoes in water for several minutes.
 2. Drain shredded potatoes and set aside. Heat up oil in pan, then put in chili red pepper, peppercorns firstly and fry until aromatic. After red pepper and peppercorns are well fried, add garlic in.
 3. Add drained potatoes shreds, quick stir-fry until the potatoes shreds become soft. Add salt, soy sauce and black vinegar. Mix evenly and transfer out.
-4. Ready to eat!
+4. Ready to eat!

Breakfast/Bread Upma.txt renamed to Breakfast/bread-upma.md

@@ -1,21 +1,33 @@
-Ingredients:
-
-Oil
-Black Mustard
-Cumin
-Asafoetida
-Curry Leaves
-Turmeric
-Sliced open green chillies
-Diced Onions
-Salt
-Coriander/Cilantro
-Bread Slices
-
-Instructions:
+# Bread Upma
+
+### Ingredients
+
+- Oil
+
+- Black Mustard
+
+- Cumin
+
+- Asafoetida
+
+- Curry Leaves
+
+- Turmeric
+
+- Sliced open green chillies
+
+- Diced Onions
+
+- Salt
+
+- Coriander/Cilantro
+
+- Bread Slices
+
+### Instructions
 
 Heat up some oil, after oil is hot enogh, add black mustard, cumin,asafoetida, curry leaves and green chillies. Stir them till they turn fragrant. After that add the diced to the pan and let it cook till it turns translucent. As this happens, cut up you bread slice in desired shapes. Then, add salt to the mix.
 
 Add the bread slices to the pan and mix well, after that add few sprinkles of water and cover the pan with a lid and let it steam for 5 minutes. 
 
-And now you upma is ready to be searved, garnish it with cilantro and lime juice as per need and it's ready to be served :)
+And now you upma is ready to be searved, garnish it with cilantro and lime juice as per need and it's ready to be served :)

Desserts/bdaycakecookies.txt renamed to Desserts/birthday-cake-cookies.md

@@ -1,36 +1,46 @@
-# BIRTHDAY CAKE COOKIES RECIPE  
+# Birthday Cake Cookies
+
+### About
 
 Makes 12-18 cookies
 
-Adapted from: 
-https://selfproclaimedfoodie.com/birthday-cake-sugar-cookies/#wprm-recipe-container-32862
+Adapted from: https://selfproclaimedfoodie.com/birthday-cake-sugar-cookies/#wprm-recipe-container-32862
+
+## Ingredients
+
+- 8 Tablespoons unsalted butter softened to room temperature
+
+- 1 cup granulated sugar
+
+- 2 large egg yolks
+
+- 1 teaspoon vanilla extract
+
+- 1/2 teaspoon almond extract
+
+- 1 1/2 cups all purpose flour
+
+- 1/2 teaspoon baking powder
+
+- 1/4 teaspoon salt
 
-## Ingredients:  
+- 1/3 cup white chocolate chips
 
-8 Tablespoons unsalted butter softened to room temperature
-1 cup granulated sugar
-2 large egg yolks
-1 teaspoon vanilla extract
-1/2 teaspoon almond extract
-1 1/2 cups all purpose flour
-1/2 teaspoon baking powder
-1/4 teaspoon salt
-1/3 cup white chocolate chips
-1/4 cup sprinkles for rolling
+- 1/4 cup sprinkles for rolling
 
-## Instructions:  
+## Instructions
 
 1. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper or silicone baking mat.
 
 2. In the bowl of a stand mixer using the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the egg yolks, vanilla extract, and almond extract and beat until a dough forms.
 
 3. Add the flour, baking powder, salt, and white chocolate chips to the 
-dough and mix until combined. You may need to do the final mixing by hand as 
-the dough will be thick.
+   dough and mix until combined. You may need to do the final mixing by hand as 
+   the dough will be thick.
 
 4. Roll dough into tablespoon-sized balls and then roll dough balls in the 
-sprinkles. Cookies will spread thin as they cook so make sure they’re 
-spread about 2 inches a part. 
+   sprinkles. Cookies will spread thin as they cook so make sure they’re 
+   spread about 2 inches a part. 
 
 5. Bake in preheated oven for 7-10 minutes and remove when set but not yet turning brown.
 

Desserts/ice-cream.txt renamed to Desserts/mascarpone-cream-cheese-ice-cream.md

@@ -1,16 +1,17 @@
-Mascarpone Cream Cheese Ice Cream
-Ingredients
+# Mascarpone Cream Cheese Ice Cream
+
+### Ingredients
+
 - 1 cup of heavy cream
 - 130g of condensed milk
 - 30g of honey
 - 330g of mascarpone cheese
 - 1 table spoon of vanilla extract
 
-Instructions
+### Instructions
+
 - Mix the cream, milk, vanilla extract and honey in a bowl 
 - Add mascarpone cheese into the bowl
 - Whip the ingredients until it shows creamy texture
 - Add vanilla extract
 - Put it in a freezer!
-
-

Desserts/tres-leches-recipe

@@ -0,0 +1,29 @@
+# Tres Leches
+
+### Ingredients
+
+Yield: 12 servings
+
+- Butter for the pan
+
+- 2¼cups/285 grams all-purpose flour
+
+- 2¼teaspoons baking powder
+
+- ¾teaspoon kosher salt
+
+- 6large eggs, separated, at room temperature
+
+- 1cup plus 2 tablespoons/225 grams granulated sugar
+
+- ½cup plus 1 cup whole milk
+
+- 1(14-ounce) can sweetened condensed milk
+
+- 1(12-ounce) can evaporated milk
+
+- 1teaspoon pure vanilla extract
+
+- 1½cup heavy cream
+
+- 1tablespoon confectioners’ sugar