Chicken Shawarma Wrap

 Ingredients:

Chicken ½ tsp coriander ½ tsp red chili 1 tsp cumin ¼ tsp turmeric ½ tsp cinnamon ½ tsp onion powder ½ tsp garlic powder ¾ tsp salt ½ tsp pepper 2 tbsp plain yogurt 1 tbsp lemon juice 2 tbsp olive oil 450-gm chicken thighs Garlic Sauce ¾ cup Greek yogurt 2 tbsp mayonnaise 1 large garlic clove 1 tbsp lemon juice Instructions: 1. In a clear bowl, add coriander, red chili, cumin, turmeric, cinnamon, onion powder, garlic powder, salt, and pepper 2. Mix the spices well then add plain yogurt, lemon juice and olive oil 3. Marinate chicken thigh pieces for 30 minutes or more 4. Prepare garlic sauce by mixing in Greek yogurt with mayonnaise, fresh minced garlic and lemon juice and set aside 5. Drizzle cooking oil in pan and cook chicken pieces 6. Once cooked, remove chicken pieces from heat and cut into pieces 7. Place chicken in pita wrap along with garlic sauce and your desired toppings 8. Ready to enjoy!

By: Banglar Rannaghor

Korean Vegetable Pancakes

 @maxiskitchen

 

For Pancakes:

1 cup flour

½ tsp kosher salt

1 cup water

1 cup leek greens, sliced thin

½ cup carrot, grated

3 scallions, sliced in 1” pieces

½ cup red cabbage, sliced in thin 1” pieces

1 green chili, seeds removed sliced thin in 1” strips

2 tbs Avocado oil

 

For the sauce:

2 tbs soy sauce

1 tbs lemon juice

1 tsp water

1 tbs sesame oil

1 tsp sesame seeds

 

1.       Mix together the flour, salt, and water.

2.       Add the veggies and mix until combined.

3.       Mix together the ingredients for the sauce and set aside.

4.       Preheat a large pan over medium and add the avocado oil, scoop ¼ cup batter per pancake and flatten slightly with a spatula. Cook 2-3 minutes per side until golden brown and then place a plate lined with paper towel to remove excess oil.

5.       Dip in the sauce and enjoy.

Garlic Parmesan Chicken Skewers

 

@Chilipeppercooks

 

 

A bowl of garlic in olive oil. Bake for 2 hours at 250F.

 

Use chicken breast big cubes, drizzle with olive oil, lemon pepper powder, taco seasoning, lots of parmesan, marinate for 3 hours. Put on skewer. Bake at 425F for 20 minutes.

 

Take a saucepan and melt half stick of salted butter. Once melted, turn off the heat. Add parmesan cheese, chopped cilantro, squeeze of lime, Thai sweet chili sauce, chicken sauce, mashed garlic.

 

Brush the mixture on chicken before serving.

Herb Garlic Baguette & Roasted Eggplant Dip

 By @breadbakebeyond

 

For the Baba Ganoush:

2 eggplants

4 garlic

2 tbs lemon juice

1 tsp cumin

¼ cup raw tahini

¼ cup olive oil

Salt & Pepper

 

For the salad as Topping:

1 bowl of cherry tomatoes, halved

Half onion, chopped

1 green chili, finely chopped

Juice of 1 lime

2 tbs of fresh parsley chopped

Salt & Pepper

 

For the Herb baguette:

1 medium-sized baguette

2 garlic, minced

1 tbs fresh parsley chopped

¼ cup olive

 

Instructions:

1.    Start by preheating your oven to 450F and lining a baking sheet with parchment paper.

2.    Slice the eggplants in half lengthwise; lightly brush the cut sides with some olive oil and salt, and lay them face down on the baking sheet.

3.    Place them in the oven and let them roast for around 40 minutes, or until they’re nice and soft. Take them out of the oven and let them cool down a bit.

4.    After the eggplants have cooled, scoop out the insides and discard the skin.

5.    In the food processor, add the eggplant and the rest of the dip ingredients, then blend until you’ve got a smooth, creamy dip. Adjust the seasoning as needed.

 

For the bread:

1.    Turn the oven down to 400F.

2.    Take your baguette and slice it lengthwise.

3.    Mix the parsley, garlic and olive oil in a bowl, then brush this mixture over the open sides of the baguette.

4.    Place the baguette in the oven for about 10-15 minutes. Then, cut it up into square.

 

To serve:

1.    Spread the eggplant dip on a plate, then top with a fresh chopped salad.

2.    Drizzle some olive oil over the top, sprinkle with chopped parsley and a bit of paprika.

3.    Serve it up with square of herb garlic bread.

 

Green Dosa

 

1 large bunch spinach (blanch)

1 cup green moong dal, soaked overnight

½ cup rice

Few sprigs curry leaves

1 tbs ginger

2 green chili

2 tsp cumin

2 tsp peppercorn

¼ cup onion

1 + 1 cup water

Salt, oil

Nasi Lemak

 

Sambal

1 onion (blend)

4 garlic (blend)

1 cup dried chili (remove seed, soak in hot water and blend)

2 tbs tamarind sauce

Salt, sugar

 

Nasi Lemak

3 cups rice

3 cups (water: coconut milk)

1 tsp fenugreek seeds

Pandan leaves

1 small shallot

6 peppercorns

1 tsp salt

 

Arbi Masala

 

Yt Harpal Singh       

 

250g boiled arbi

2 tbs oil

1/2 tsp Ajwain

1 tbs ginger

1 tbs garlic

2 green chili

1 onion (Cook until brown)

3 tomatoes (Chopped)

Salt

1/5 tbs coriander powder

1 tsp chili powder

½ tsp turmeric powder

1 tsp garam masala

1.5 tsp amchur

¼ cup water

Coriander leaves

Podi by Lakshmi

 1 cup Chana dal - Roast with 2 tbs oil until golden brown

1 cup Urad dal - separate roasting

1/2 cup coriander seed - roast

1/4 jeera - roast

5x fresh curry leaves - wash and dry, roast until crunchy 

Moringa

Dry red chili - roast, remove seeds

1/2 size lime of tamarind

4-5 garlic - peel

Salt - 2 tbs