PlaneLocket's Cookbook

• Preheat oven to 350°F.
• Stir the cookie ingredients together until smooth. Scoop 1-inch balls onto a parchment-lined baking sheet.
• For the classic shape, form each dough ball into a short log. Roll in sugar if desired, flatten with a fork in a criss-cross pattern, and pinch both sides inward.
• Bake 12 minutes, then cool on the tray 1 to 2 minutes before transferring.
• For the filling, beat butter and peanut butter until smooth. Slowly beat in powdered sugar, then add milk 1 tablespoon at a time until the desired consistency is reached.
• Spread about 1 tablespoon filling on the bottom of one cookie and top with another to make a sandwich.

• Combine water, butter, salt, and 1/4 teaspoon cinnamon in a 1 1/2-quart saucepan over medium heat and bring to a rolling boil.
• Reduce heat to low. Add flour and stir vigorously until the mixture forms a ball. Remove from heat and rest 5 to 7 minutes.
• Add eggs one at a time, stirring until combined.
• Heat oil in a medium skillet or 1-quart saucepan to 350°F.
• Spoon dough into a piping bag fitted with a large star tip. Pipe 1-inch strips over the pan, cut with a knife, and drop into the hot oil without overcrowding.
• Fry until golden brown, remove with a slotted spoon or spider, and drain on paper towels.
• Mix sugar with the remaining 1/2 teaspoon cinnamon. Toss warm churro bites in cinnamon sugar and serve with your favorite dipping sauce.

• Preheat oven to 375°F. Line a heavy 10 x 15-inch jelly-roll pan with parchment paper.
• Beat eggs on high speed until very thick and lemon-colored. Gradually beat in sugar. On low speed, beat in water and vanilla.
• Whisk flour, cocoa, baking powder, and salt together. Gradually add to the egg mixture, beating just until smooth.
• Spread batter evenly in the prepared pan and bake 12 to 15 minutes, until the top springs back when touched and a toothpick comes out clean.
• Immediately loosen and lift the cake from the pan using the parchment. While hot, roll the cake from the short end using the parchment and let cool completely, at least 30 minutes.
• Whip cream, vanilla, and powdered sugar to soft peaks.
• Gently unroll the cooled cake, spread filling evenly over it, then roll it back up without the parchment. Wrap seam-side down in plastic wrap and refrigerate at least 1 hour.
• Dust with powdered sugar before serving, if desired.

• Mix sugar, corn syrup, water, cornstarch, butter, and salt. Heat to boiling over medium heat, stirring constantly.
• Cook without stirring until a small amount dropped into cold water forms a hard ball, or the mixture reaches 256°F on a candy thermometer.
• Remove from heat, add vanilla, and pour into a pan.
• When cool enough to handle, butter your hands and pull the taffy until satiny and stiff; the color will lighten.
• Pull into 1/2-inch-wide strips, cut into pieces about 1 1/2 inches long, and wrap in waxed paper.

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.