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Chicken macaroni

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Here's a simple recipe for Chicken Macaroni Ingredients 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces 8 oz macaroni 2 tablespoons butter 1 onion, diced 2 cloves garlic, minced 1 cup all-purpose flour 2 cups chicken broth 1 cup milk 1 teaspoon dried thyme Salt and pepper, to taste 1 cup grated cheddar cheese (optional) Instructions Cook the macaroni: Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside. Cook the chicken: In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from heat and set aside. Make the sauce: In the same skillet, add the remaining 1 tablespoon of butter. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute. Add the flour: Sprinkle the flour over the onion mixture and cook for 1-2 ...
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Walnut brownie

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Here's a classic recipe for Walnut Brownies Ingredients 1 and 1/2 sticks unsalted butter (12 tablespoons), plus more for greasing 2 cups sugar 4 large eggs 1/2 cup unsweetened cocoa powder 1 teaspoon vanilla extract 1 and 1/4 cups all-purpose flour 1 teaspoon salt 1 cup chopped walnuts 1 cup semi-sweet chocolate chips Instructions Preheat and grease: Preheat your oven to 350°F (180°C). Grease an 8-inch square baking pan with butter and line with parchment paper. Melt the chocolate and butter: In a medium saucepan, melt the butter and chocolate chips over low heat, stirring occasionally. Remove from heat and set aside. Whisk the sugar and eggs: In a large bowl, whisk together the sugar and eggs until light and fluffy. Add the cocoa powder and vanilla: Whisk in the cocoa powder and vanilla extract. Combine the flour and salt: In a separate bowl, whisk together the flour and salt. Add the dry ingredients: Add the dry ingredients to the sugar mixture and stir until just combined. St...
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Kashmiri chai

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Here's a simple recipe for traditional Kashmiri Chai, also known as Pink Tea Ingredients 2 teaspoons loose-leaf black tea (Kashmiri Chai leaves or any strong black tea) 1 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/2 cup milk (dairy or non-dairy, such as almond milk) 1 tablespoon sugar (or to taste) 2 cups water 1 tablespoon unsalted butter or ghee (optional) Chopped almonds or walnuts for garnish (optional) Instructions Start by brewing the tea: In a medium saucepan, combine the water, tea leaves, baking soda, salt, cinnamon and cardamom. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the tea has reduced slightly and the flavors have melded together. Add milk and sugar: Add the milk and sugar to the tea and stir to combine. Simmer and reduce: Continue to simmer the tea over medium-low heat for another 10-15 minutes, or until the milk has thickened and the tea has redu...
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Nihari

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Here's a simple recipe of delicious Nihari Ingredients For the Nihari Masala 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 tablespoon fennel seeds 1 teaspoon cinnamon sticks 2-3 green cardamom pods 2-3 cloves 1 teaspoon black peppercorns 1 teaspoon turmeric powder 1 teaspoon red chili powder Salt, to taste For the Nihari 1 pound lamb or beef shank, cut into 2-inch pieces 2 medium onions, chopped 2-3 cloves garlic, minced 2 medium tomatoes, diced 1 tablespoon ginger paste 2 tablespoons ghee or oil 2 tablespoons bone marrow (optional) 2 cups beef broth 2 cups water Fresh cilantro, for garnish Lemon wedges, for serving Instructions Make the Nihari Masala: Dry roast the coriander seeds, cumin seeds, fennel seeds, cinnamon sticks, cardamom pods, cloves, and black peppercorns in a pan over medium heat until fragrant. Let cool, then grind into a fine powder using a spice grinder or mortar and pestle. Mix in the turmeric powder, red chili powder, and salt. Brown the meat: Hea...
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Ketchup

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Here's a simple recipe of ketchup Ingredients 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes) 1 onion, chopped 2 cloves garlic, minced 1 cup apple cider vinegar 1/2 cup water 1/4 cup brown sugar 2 tablespoons salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper (optional) Instructions Cook the tomatoes: In a large saucepan, combine the chopped tomatoes, onion, and garlic. Cook over medium heat, stirring occasionally, until the tomatoes are soft and the mixture is reduced, about 20-25 minutes. Add the spices and vinegar: Add the apple cider vinegar, water, brown sugar, salt, cinnamon, cumin, and cayenne pepper (if using) to the saucepan. Stir to combine. Simmer the ketchup: Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until the ketchup has thickened and reduced, about 30-40 minutes. Strain and cool: Strain the ketchup through a fine-mesh sieve to remove any solids. Let the ketchup cool to...
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Mayonnaise

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Here's a simple recipe of mayonnaise Ingredients 2 egg yolks 1 tablespoon lemon juice or vinegar 1/2 teaspoon salt 1/4 teaspoon Dijon mustard (optional) 1 cup neutral-tasting oil, such as canola or grapeseed Instructions Whisk the egg yolks: In a medium bowl, whisk together the egg yolks, lemon juice, salt, and Dijon mustard (if using) until well combined. Slowly add the oil: While continuously whisking the egg yolks, slowly pour in the oil in a thin, steady stream. Start with a very slow drizzle and gradually increase the flow as the mixture thickens. Emulsify the mixture: Continue whisking until the mixture thickens and emulsifies, which should take around 5-7 minutes. You'll know it's ready when the mixture has doubled in volume and has a thick, creamy texture. Taste and adjust: Taste the mayonnaise and adjust the seasoning as needed. You can add more lemon juice, salt, or mustard to taste. Tips and Variations Use room temperature ingredients for easier emulsification...
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Jalebi

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Here's a simple recipe of jalebi Ingredients 1 cup all-purpose flour 1/2 cup gram flour (besan) 1/4 teaspoon salt 1/4 teaspoon baking soda 1/4 cup ghee or oil 1 cup lukewarm water Food color (optional) Cardamom powder or kewra essence for flavor For the syrup 1 cup granulated sugar 1 cup water 1 tablespoon rose water (optional) 1 tablespoon lemon juice Instructions Make the batter: In a large bowl, whisk together the flour, gram flour, salt, and baking soda. Gradually add the ghee or oil and mix well. Add the lukewarm water and mix until a smooth, thick batter forms. Add food color or flavorings, if desired. Rest the batter: Cover the batter and let it rest for 2-3 hours or overnight. Make the syrup: In a saucepan, combine the sugar, water, rose water (if using), and lemon juice. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves. Bring the syrup to a boil, then reduce the heat to low and simmer for 5-7 minutes. Fry the jalebi: Heat oil in a deep...
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