Month: September 2026

Chicken Satay

• Combine the satay marinade ingredients and coat the sliced chicken thoroughly. Marinate before threading the chicken onto skewers.
• Cook the skewered chicken over high heat until browned and cooked through, turning as needed.

Peanut Sauce

• Combine the peanut sauce ingredients and stir until smooth. Adjust the heat and consistency to taste.
• Serve the cooked chicken satay with the peanut sauce.

Rice

• Wash rice and soak in water for 40-45 minutes.
• Heat 10-12 cups water in a large pot. Tie the whole spices in a cloth bundle.
• Add the spice bundle, ginger-garlic paste, green chilli paste, kewra essence, and salt; bring to a boil.
• Drain soaked rice and add to the boiling water. Cook until about 80% done.

Chicken

• Mix chicken with shahi jeera, ghee, ginger paste, garlic paste, garam masala, coriander powder, cumin powder, red chilli powder, turmeric, salt, vegetable oil, green chilli, and lemon juice. Marinate 10-12 hours.
• Mix curd, mint, coriander, and fried onion into the marinated chicken.

Assembly

• Transfer chicken and marinade to a heavy-bottomed pan.
• Spread the 80%-cooked rice evenly over the chicken.
• Sprinkle milk, saffron milk, fried onion, and ghee over the rice.
• Cover tightly and cook over very low heat for 35-40 minutes.
• Remove lid, mix gently, and serve hot.

• Marinate chicken overnight with yogurt, salt, lemon or lime, and red chilli powder.
• Slice onions thinly lengthwise and fry in oil until brown and crisp. Drain and reserve.
• In the remaining oil, bloom cloves, cardamom, bay leaf, star anise, black cardamom, mace, shah jeera, cumin seed, and cinnamon.
• Add tomatoes, chillies, and ginger-garlic paste. Stir in garam masala, then add the marinated chicken and biryani masala.
• Cover and cook over medium-low heat until the chicken is tender; the source suggests about 1 hour.
• Rinse and soak basmati rice. Partially cook it in boiling water.
• Layer chicken and gravy with the semi-cooked rice in a tray, garnishing layers with mint and fried onion.
• Soak saffron in warm milk and drizzle over the top.
• Cover with foil and bake at 350°F for 20-25 minutes.

• Heat frying oil in a wide saucepan or wok to about 1 cm depth.
• Mix the batter ingredients. Add chicken pieces and coat well.
• Fry chicken in batches for 1-2 minutes until lightly colored. Drain on kitchen paper and set aside.
• For the sauce, heat vegetable oil in a wok or kadhai. Fry the white spring onion briefly, then add green chilli, garlic, and ginger.
• Add green pepper and red onion and saute 1-2 minutes until beginning to soften.
• Stir in chilli garlic sauce and kecap manis. Add water, bring to a boil, and simmer 1 minute.
• Add the corn-flour slurry, season to taste, and simmer about 2 minutes until thickened.
• When ready to serve, add fried chicken to the sauce and coat evenly. Simmer 1 minute and garnish with green spring onion.

• Prep all ingredients and cool the sushi rice to room temperature.
• Place nori smooth-side-down on a sushi mat. Press about 1 cup sushi rice evenly over the nori, leaving a 1-inch border at the top.
• Arrange fillings in horizontal lines over the rice and sprinkle with sesame seeds if desired.
• Roll tightly with the sushi mat, wet the exposed nori edge, and finish sealing the roll. Repeat with remaining ingredients.
• Cut each roll into about 8 pieces with a very sharp knife.
• Drizzle with spicy mayo and/or sesame seeds and serve immediately with soy sauce, pickled ginger, and wasabi.

• Heat oven to 400°F with a rack in the middle.
• Whisk eggs, sour cream, mustard, salt, pepper, and 1/2 cup Parmesan in a large bowl.
• Heat olive oil in a 10-inch cast-iron or oven-safe skillet over medium heat. Add artichokes in a single layer and cook 6–8 minutes, stirring occasionally, until lightly browned.
• Add spinach and garlic and cook until spinach wilts and nearly all liquid evaporates, about 2 minutes.
• Spread vegetables evenly. Pour the egg mixture over them and sprinkle with the remaining 1/2 cup Parmesan. Tilt the pan so the eggs settle evenly.
• Cook undisturbed until the edges begin to set, 2–3 minutes, then bake 12–15 minutes until completely set.
• Cool in the pan 5 minutes, slice into wedges, and serve warm.

• Mix the lukewarm water, honey or agave, and yeast in the bowl of a stand mixer. Let stand about 5 minutes.
• Add both flours, salt, and olive oil. Mix a couple of minutes until the dough comes together.
• Turn onto a lightly floured surface and knead about 5 minutes, until smooth and elastic, adding extra flour only if necessary.
• Shape into a ball, place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
• Gently deflate and divide into 9 equal pieces. Shape each into a ball.
• Roll each ball into a circle about 1/4 inch thick, lifting and turning as needed to prevent sticking. Cover the rounds with plastic wrap or a clean damp cloth.
• Preheat oven to 450°F with a baking stone or baking sheet on the middle rack.
• Bake 3 pitas at a time for 4–5 minutes, or until fully puffed. Repeat with remaining dough and cool before serving.

• Pat shrimp dry. Season with salt, pepper, 1/2 teaspoon oregano, 1/2 teaspoon dill, red pepper flakes, about 1/2 teaspoon minced garlic, and a drizzle of olive oil. Toss and set aside.
• Heat about 2 tablespoons olive oil in a heavy skillet over medium heat. Add onion and remaining garlic and cook briefly until fragrant.
• Add tomatoes and lemon juice. Season with salt, pepper, and the remaining oregano and dill. Bring to a boil, reduce to medium-low, and simmer 15 minutes.
• Add the marinated shrimp and cook 5–7 minutes, stirring as needed, until opaque and pink. Do not overcook.
• Stir in mint and parsley. Finish with feta and olives, and add more lemon juice or red pepper flakes to taste.
• Serve with orzo, another grain, or crusty bread.

• Preheat the grill to medium and prepare the grates or a grilling basket for nonstick cooking.
• Brush the eggplant slices with olive oil and let it absorb while the grill heats.
• Grill the first side, covered, for 5 minutes. Flip and grill 3 minutes more.
• Spoon sauce onto the eggplant slices, then add cheese and desired toppings.
• Cover and grill another 2–3 minutes, until the cheese melts and the eggplant begins to brown.

• Arrange the arugula, tomatoes, avocado, and mozzarella in a serving bowl. Top with torn or slivered basil.
• Whisk olive oil with balsamic vinegar and sugar or honey; season with salt and pepper.
• Pour the dressing over the salad, toss to coat, and serve.