Category: Food

Ingredients

• Pasta (dry or fresh, depending on preference)
• Water (about 4-6 quarts per pound of pasta)
• Salt (1-2 tablespoons for every 4 quarts of water)
• Sauce of choice
• Optional: Olive oil or butter

Steps to Make Pasta Properly

1. Boil Water:

• Use a large pot to prevent pasta from sticking together.
• Fill it with plenty of water—4-6 quarts per pound of pasta.
• Bring the water to a full rolling boil.

1. Add Salt:

• Once boiling, add salt (1-2 tablespoons for every 4 quarts). This adds flavor to the pasta.

1. Add the Pasta:

• Add pasta to the boiling water. Stir it right away to prevent sticking.
• For long noodles like spaghetti, push them down into the water as they soften.

1. Cook to Al Dente:

• Refer to the cooking time on the pasta package but start checking a minute or two before.
• Taste a piece—it should be firm to the bite but cooked through (“al dente”).
• Fresh pasta typically cooks much faster (2-4 minutes), while dried pasta takes around 8-12 minutes.

1. Reserve Pasta Water (Optional):

• Before draining, save a cup of pasta water. It contains starch that can help thicken sauces and make them cling better to the pasta.

1. Drain the Pasta:

• Use a colander to drain pasta but avoid rinsing it (unless you’re making a cold pasta salad). Rinsing removes starch, which helps sauce adhere.

1. Combine with Sauce:

• Add the pasta directly to your sauce pan. Toss to coat, and add a bit of reserved pasta water if needed to create a smooth, silky sauce.

1. Serve Immediately:

• Finish with olive oil, butter, cheese, or herbs as desired. Serve hot!

Tips for Perfect Pasta

• Cook in plenty of water: This prevents stickiness and ensures even cooking.
• Avoid oil in the water: It can make pasta slippery, preventing sauce from sticking.
• Season well: Salted water flavors the pasta from within.

With these steps, you’ll have delicious pasta, ready to enjoy with your favorite sauce and toppings!

Ingredients

• Chicken: 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• Vegetables (optional): Bell peppers, red onions, zucchini, and cherry tomatoes
• Skewers: Metal or wooden (soak wooden skewers in water for 30 minutes to prevent burning)

For Marinade

• Yogurt: ½ cup (plain Greek yogurt adds creaminess and tang)
• Olive oil: 2 tbsp
• Lemon juice: 1–2 tbsp
• Garlic: 3–4 cloves, minced
• Spices: 1 tsp paprika, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp ground turmeric (optional), ½ tsp ground cinnamon (optional for warmth)
• Salt & Pepper: To taste
• Fresh herbs (optional): 1 tbsp chopped fresh parsley or cilantro for garnish

Instructions

1. Marinate the Chicken:

• In a large bowl, combine yogurt, olive oil, lemon juice, minced garlic, spices, salt, and pepper. Mix well.
• Add the chicken pieces to the marinade, ensuring they’re well-coated. Cover and let marinate for at least 30 minutes to 1 hour (or up to overnight in the refrigerator for maximum flavor).

1. Prepare the Skewers:

• Preheat the grill or oven to 400°F (200°C) if you’re baking.
• Thread the marinated chicken and vegetables (if using) onto the skewers, alternating to create a colorful pattern.

1. Cook the Kebabs:

• Grill: Place the skewers on the grill and cook for about 10–12 minutes, turning every few minutes to ensure even cooking. The chicken should be cooked through and have slight grill marks.
• Oven: Place the skewers on a lined baking sheet and bake for 15–20 minutes, turning once halfway through. Optionally, finish under the broiler for 2–3 minutes for a slight char.

1. Serve:

• Garnish with chopped parsley or cilantro and serve with rice, pita, or a fresh salad. Add a side of garlic yogurt or tzatziki for dipping.

Tips for Perfect Kebabs

• Marinate long enough for the yogurt and spices to tenderize and flavor the chicken.
• Don’t overcrowd the skewers—leave a little space between each piece to ensure even cooking.
• Use a meat thermometer to check that the internal temperature reaches 165°F (74°C), so the chicken is juicy but safely cooked.

Enjoy your homemade chicken kebabs!

Ingredients

1. Chicken: 8 pieces (drumsticks, thighs, wings, or a mix)
2. Buttermilk: 2 cups (for marinating)
3. Salt: 1-2 tablespoons
4. Pepper: 1 tablespoon
5. Garlic powder: 1 tablespoon
6. Paprika: 1 tablespoon
7. Flour: 2 cups
8. Cornstarch: ½ cup (optional for extra crunch)
9. Oil: For frying (vegetable or peanut oil is ideal)

Instructions

1. Marinate the Chicken:

• In a large bowl, mix buttermilk, salt, and pepper.
• Add the chicken pieces, ensuring they’re well-coated. Cover and refrigerate for at least 2 hours or overnight for best flavor.

1. Prepare the Coating:

• In a separate bowl, mix flour, cornstarch (for extra crunch), garlic powder, paprika, salt, and pepper.
• Dredge each piece of chicken in the flour mixture, pressing firmly to make sure the coating adheres well. Place coated pieces on a wire rack for 15-20 minutes, letting the flour absorb some moisture from the chicken.

1. Heat the Oil:

• In a heavy pan or deep fryer, heat oil to 350°F (175°C). Use enough oil to submerge the chicken halfway.

1. Fry the Chicken:

• Fry a few pieces at a time to avoid crowding (which lowers the oil temperature).
• Cook for about 10-12 minutes per side, turning once, until golden brown and crispy. The internal temperature should reach 165°F (75°C).

1. Drain and Serve:

• Transfer the chicken to a wire rack over paper towels to let excess oil drain off and keep it crispy.
• Serve hot, with your favorite sides or sauces!

Tips

• Temperature Control: Keep an eye on oil temperature to ensure it doesn’t drop too low or get too hot.
• Double-Dipping: For extra crunch, dip chicken back in buttermilk, then in flour mix for a double layer.

Enjoy your homemade, crispy fried chicken!

Ingredients:

• Chicken: 1 lb (450g) boneless, skinless chicken breast or thighs, cut into thin strips
• Vegetables: Use any combo you like, such as:
• 1 bell pepper (red, yellow, or green), sliced
• 1 cup broccoli florets
• 1 medium carrot, thinly sliced
• 1 zucchini, sliced
• 1 small onion, sliced
• 1 cup snap peas or snow peas (optional)
• Aromatics:
• 3 garlic cloves, minced
• 1 inch piece of fresh ginger, grated (optional)
• Sauce:
• 1/4 cup soy sauce
• 2 tbsp oyster sauce or hoisin sauce (optional)
• 1 tbsp rice vinegar (or white vinegar)
• 1 tbsp honey or brown sugar
• 1 tsp sesame oil (optional)
• 1/4 cup chicken broth or water (for thinner sauce)
• For Cooking:
• 2-3 tbsp vegetable oil
• Salt and pepper to taste
• Optional: Sesame seeds or green onions for garnish

Instructions:

1. Prepare the Chicken: Season chicken strips with a pinch of salt and pepper.
2. Make the Sauce: In a bowl, whisk together soy sauce, oyster or hoisin sauce, vinegar, honey, sesame oil, and chicken broth or water. Set aside.
3. Cook the Chicken:

• Heat 1 tbsp of oil in a large skillet or wok over medium-high heat.
• Add chicken in a single layer, cooking for 2-3 minutes on each side until golden and cooked through. Transfer to a plate.

1. Cook the Vegetables:

• Add another 1-2 tbsp of oil to the pan.
• Add garlic and ginger, stirring for about 30 seconds until fragrant.
• Add harder vegetables (like carrots and broccoli) first and stir-fry for 2-3 minutes.
• Add softer vegetables (like bell peppers and zucchini) and continue cooking for another 2-3 minutes until all are tender-crisp.

1. Combine and Serve:

• Return the chicken to the pan and pour the sauce over everything.
• Toss well to coat, and let it cook for another 1-2 minutes to heat through and allow the sauce to thicken slightly.
• Taste and adjust seasoning if needed.

1. Garnish and Serve: Sprinkle with sesame seeds or green onions if desired. Serve over rice, noodles, or enjoy as-is.

Enjoy your flavorful chicken vegetable stir-fry!

Ingredients

1. Fish Fillets (about 1 lb) – Tilapia, cod, catfish, or any firm, flaky white fish
2. Marinade

• Lemon juice – 2 tbsp
• Salt – 1/2 tsp
• Pepper – 1/2 tsp
• Turmeric powder (optional) – 1/4 tsp

1. Coating

• Flour – 1/2 cup
• Cornstarch (for extra crispiness) – 1/4 cup
• Salt – 1/2 tsp
• Pepper – 1/4 tsp
• Paprika or chili powder – 1/2 tsp
• Garlic powder – 1/4 tsp (optional)
• Fresh herbs (like parsley or cilantro, chopped) – 1 tbsp (optional)

1. Egg Wash

• Egg – 1, beaten with 1 tbsp water or milk

1. Bread Crumbs or Cornmeal (for a crispy coating)
2. Oil for Frying – vegetable oil or canola oil (enough to fill the pan about 1-2 inches deep)

Instructions

1. Marinate the Fish

• Rinse and pat the fish fillets dry with paper towels.
• In a shallow bowl, combine lemon juice, salt, pepper, and turmeric (if using).
• Coat the fish fillets in this marinade and let them sit for about 15-30 minutes. This removes any fishy odor and infuses flavor.

2. Prepare the Coating

• In one bowl, mix flour, cornstarch, salt, pepper, paprika, and garlic powder.
• In another bowl, beat the egg with water or milk.
• In a third bowl, add bread crumbs or cornmeal.

3. Coat the Fish

• Dredge each marinated fillet in the flour mixture, coating it thoroughly.
• Dip it in the egg wash, allowing any excess to drip off.
• Finally, coat it in bread crumbs or cornmeal for extra crunch.

4. Heat the Oil

• Pour oil into a heavy-bottomed skillet or cast-iron pan to a depth of about 1-2 inches.
• Heat the oil to about 350°F (175°C). (A small piece of bread should sizzle and turn golden in about 30 seconds if the oil is ready.)

5. Fry the Fish

• Carefully place each fillet in the hot oil.
• Fry each side for about 3-4 minutes, or until golden brown and crispy.
• Use a slotted spatula to remove the fish and let it drain on paper towels.

6. Serve

• Serve hot with lemon wedges, tartar sauce, or a dip of your choice. Garnish with fresh herbs if desired!

Enjoy your perfectly crispy fish fry!

1. Choose the Right Pan

• Use a heavy-bottomed pan or skillet, preferably non-stick or cast iron, to prevent sticking and burning.

2. Prep the Dal

• Rinse and drain the dal if needed, then let it air dry or pat it dry with a clean cloth. Excess moisture can cause uneven roasting.

3. Preheat the Pan

• Heat the pan over medium to medium-low heat to ensure even roasting without burning. Avoid high heat, as dal can burn quickly.

4. Dry Roast the Dal

• Add the dal (chana dal, moong dal, urad dal, etc.) to the pan in a single layer. Stir constantly with a spatula to prevent burning and to ensure even roasting.

5. Look for Color and Aroma

• Roast the dal until it turns golden brown and emits a nutty aroma. This usually takes 5–10 minutes, depending on the type and quantity of dal.

6. Cool Immediately

• Transfer the dal to a cool plate immediately to stop the roasting process. Let it cool completely before storing.

Additional Tips

• For Oil-Roasted Dal: Add a few drops of oil for an enhanced flavor and to prevent sticking.
• Avoid Overloading: Roast dal in small batches if you have a large quantity, as overcrowding leads to uneven cooking.