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Sweetcorn and spicy salad: Joe Woodhouse’s recipes for grilled vegetables The Guardian Article From & Read More ( Sweetcorn and spicy salad: Joe Woodhouse’s recipes for grilled vegetables - The Guardian )If there is a list of versatile dishes out there, then sandwiches will surely get the top spot. After all, one of the most delightful things about cooking is that you are allowed to prepare it according to your requirement and taste buds. And, sandwiches can be prepared in countless ways. If you talk about India, people here have their own desi ways of making it. Well, not many would disagree that the style of cooking also depends on the region you are travelling to in India. Oh yes, we have decided to take a look at the popular sandwich recipes from different regions of the country. Yes, the good news is that you can prepare them at home. Take a look.
Also Read: Chicken Mayo Sandwich Recipe And More, 5 Easy Chicken Sandwich Recipes For Busy Mornings
The street food scene of Mumbai looks incomplete without this super tasty Bombay sandwich. Filled with a yummy mixture of potato slices, cucumber, tomato slices, onion and capsicum rings, this sandwich overall tastes amazing. Also, the usage of green chutney and other masalas packs a punch of flavours in the recipe. Click here for the recipe.
If you are bored with the regular sandwich recipes, here's something to give your treat a makeover. Bread malai sandwich carries the goodness of fresh cream (from milk) applied to the slices of bread. Of course, you can experiment with vegetables used for filling. One can find this on the streets of Kolkata. Click here for the recipe.
Who said that you always need bread to make a mouth-watering sandwich? Presenting dhokla with a sandwich twist. Can we call it a wonderful breakfast option, already? Click here for the recipe.
This is a great recipe for busy mornings, when you do not have much time to prepare an elaborate breakfast. For this, all you need to do is chop vegetables including cucumber, tomatoes, capsicum and onion. Mix everything well with some chaat masala and dahi. Place it between the slices of the sandwich, and pan-fry them. Click here for the recipe.
What happens when your peanut butter sandwich gets a South Indian twist? The sumptuous tamarind ginger chutney will take your taste buds on a joy ride. First, take the bread slices, spread butter and toast them. Put peanut butter on one side followed by banana slices. Spread the indulgent tamarind chutney (you prepared) on the other side. Put the slice on the other like you do while making a sandwich and roast for a while. Click here for the recipe.
This is a perfect choice for all those who like to indulge in chicken delicacies. The added advantage is that you just need fifteen minutes to cook this up. A nice homemade chicken sandwich can turn out to be the hero of your party. Click here for the recipe.
This is a quintessential recipe. Agree? Serve it hot with a cuppa and dip of your choice. This one is famous in North India. Click here for the recipe.
So, what's your take on these desi sandwiches?
These 24 recipes show you how to make the very most of very little.
You don’t need a ton of ingredients for a meal that sings.
The recipes featured here are marvels of resourcefulness, offering enormous flavor in little time and with seven ingredients or fewer (minus those kitchen stalwarts salt, pepper and oil).
We draw the line at seven rather than five or even three (like those buzzy headlines promise) because we believe that the best meals reach just a tiny bit further. An ingredient or two more — a smattering of scallions, a dash of sweet-salty miso, the juice from a single orange — really can be the difference between a good dinner and a great one.
Easy and cheap doesn’t mean skimping on excitement or flavor, and proving that is our goal. After all, the most streamlined meals are often the most ingenious — and the most treasured.
You can feel like you’ve gone on a trip to Italy without even leaving the house. This Kay Chun recipe is a textbook example of how a few humble ingredients can create big, comforting, complex flavors. Treat yourself to a little guanciale, and opt for the irresistible bite of bucatini. Or don’t! And stick with pancetta and regular spaghetti. Either way, enjoy it al fresco with a glass of wine in hand.
Recipe: Pasta Amatriciana
Dried mint and ground turmeric flavor this easy chicken whose light spices recall Morocco. Nargisse Benkabbou employs a single orange to do double duty, its zest and juice infusing the marinade. Reach for chicken thighs or breasts, whichever you prefer, as long as they’re boneless and skinless — just be sure to sear over high heat with a close eye so that the meat stays tender. Or do as our commenters have and fire it up over the grill.
This recipe, from the Philadelphia restaurateurs Michael Solomonov and Steven Cook, is as clever as they come, simplifying a much longer process into a speedy five-minute affair that happens entirely in a food processor. But arguably better than its speed and short ingredient list is its adaptability. Eat it the first day with warm flatbread, then use it as a vehicle for leftovers, piling the hummus high with roasted vegetables or a bit of ground meat, warmly spiced.
Recipe: 5-Minute Hummus
Heatseekers, have you met Ali Slagle’s kimchi grilled cheese? She calls for mozzarella, which gives kimchi’s gorgeous tang the space to stand out, but feel free to add a little Cheddar or those Jack cousins (Monterrey and pepper) to intensify the sandwich’s flavor. This recipe also taps into a smart, beloved technique: spreading mayonnaise on the outside of the bread before toasting. The oil base means the mayo doesn’t run the risk of burning in the same way that the milk solids in butter do, so the bread can turn crisp and golden in due time.
Recipe: Kimchi Grilled Cheese
Pernil is a perfect dish. A special occasion recipe for many in Puerto Rico and the diaspora, it’s often served at Thanksgiving or Christmas when you want to impress, or to just let someone know you love them. Pork shoulder, an affordable cut of meat, is treated to a (relatively) long marinade and cook time for a feast that feeds long after, with leftovers that shine nestled next to rice and black beans, or in between crisp-soft bread. Von Diaz adapted this recipe, which yields burnished chicharrón and tender meat, from Maricel Presilla’s “Gran Cocina Latina,” a meticulously researched tome of Latin American cuisine. As Von wrote, “It’s blessed by her brilliance.”
Recipe: Pernil
Sharp bites of scallions complement earthy grilled steak that’s been marinated in a deeply savory combination of soy, mirin, sake and sugar in this traditional Japanese dish. Normally an appetizer, it needs only steamed rice or the bite and char of roasted broccoli to become a full meal. For an even faster path to this Kay Chun recipe, take a cue from the comments section and use thinly sliced beef meant for hot pot, often sold at Korean markets.
Judy Kim has graced us with this fantastic recipe for slick, spicy noodles, finished with a fresh smattering of herbs. Best of all, it takes well to substitutions and adaptations: Can’t find garlic chives? Use scallions instead. The same goes for chile crisp and chile oil. Add some fried shallots, if you don’t mind taking this recipe into eight-ingredient territory. It’s ready in 20 minutes, but wise cooks know to take just an extra minute to double or triple the sauce for future meals.
Recipe: Chile Oil Noodles With Cilantro
Strip kale leaves from their stems, then soak them in a bath of boiling water. Throw them into a blender with some olive oil and grated cheese until they’re thoroughly puréed, and toss them with whatever pasta you have. (A mix of odds and ends? Sure!) That’s all it takes for a dinner that’s equal parts rich and light in this recipe, adapted by Tejal Rao from Joshua McFadden, the chef at Ava Gene’s in Portland, Ore., who was inspired by Rose Gray and Ruth Rogers of the River Cafe in London.
Recipe: Kale Sauce Pasta
Dinner in 15 minutes and just five ingredients, this Yasmin Fahr recipe is as generous as it is tart and creamy. Use labneh or a thick yogurt and any number of short pasta shapes. Make it as written, or go bigger — from five ingredients to six (wow) — and make the lemony scallion topping mentioned in the Tip. The details are up to you, but this pasta will be good no matter what.
Recipe: Creamy, Lemony Pasta
Adapted from his cookbook “The Wok: Recipes and Techniques,” J. Kenji López-Alt based this recipe on a brilliant dish created and served by Helene An at Thanh Long in San Francisco. His iteration uses dried Italian spaghetti, rather than the fresh wheat noodles of the original, but the tastes still recall Ms. An’s dish. Twenty garlic cloves may seem like a lot (and it is), but they infuse these noodles with a welcome intensity. Pair them with seafood or spinach, or do as Kenji recommends and finish with a little bit of tarako or mentaiko, Japanese salted pollock roe.
For this fragrant vegetarian curry, Ali Slagle borrows a technique from the cookbook author Andrea Nguyen, who first warms tofu with some of the sauce (for flavor) before adding the frying oil (for crunch). Once crisp, it’s pulled from the pan, which is then used to quickly sear whatever vegetable you’d like. Add and reduce a coconut milk-infused sauce before serving it all over rice or whatever grain most stirs your heart.
Recipe: Green Curry Glazed Tofu
Every Kwanzaa, Folami Prescott-Adams, a community psychologist in Atlanta and an expert holiday host, makes 10 pounds of this recipe for the karamu, the culminating feast. Adapted by Nicole Taylor, it’s a comforting and sustaining recipe whose simple brilliance extends beyond the celebration. True to its roots as a buffet dish, it can easily be scaled up, and you may want to do just that, even if you’re not feeding a crowd.
Recipe: Folami’s BBQ Tofu
What if you could have a classic Parm without the fuss? Hetty McKinnon pairs that fan-favorite combination of red sauce and melty mozzarella with earthy portobello mushrooms for a meal that comes together easily and delivers so much satisfaction. It’s finished with a smattering of basil-scented bread crumbs for a mix of textures you simply won’t forget.
If you have some slightly sweet vegetables at your disposal — not just carrots, but onions, parsnips, beets or pumpkin — this is the recipe for you. Sue Li lays them on a bed of creamy ricotta and briny feta supported by flaky puff pastry. The one big tip: Don’t forget to cook your veggies first. Raw vegetables release liquid that can weigh down your otherwise crisp-crunchy puff pastry and take away from its charm.
Recipe: Carrot Tart With Ricotta and Feta
Salty, sour and sweet flavors define chicken adobo, the national dish of the Philippines, and here, Ali Slagle applies that same flavor profile to cauliflower for a vegetarian spin. Brown sugar adds sweetness, Thai chile a little heat and bay leaves a subtle herbaceousness. Serve it all over rice with a heaping spoonful of that deeply savory sauce and green vegetables.
Recipe: Cauliflower Adobo
There’s great beauty in Vertamae Smart-Grosvenor’s one-step recipe. It’s intentionally simple, with few ingredients and lean direction, echoing Ms. Smart-Grosvenor’s approach in the kitchen. “I just do it by vibration,” she wrote in her 1970 cookbook “Vibration Cooking, or the Travel Notes of a Geechee Girl.” Cook until the blind-baked crust is golden brown and the custard is just set; add ham or cheese or herbs before cooking; or chill it and then dig in the next day when the custard is especially creamy. As Ms. Smart-Grosvenor writes: “Do your thing your way.”
Recipe: Vertamae Smart-Grosvenor’s Onion Pie
Yewande Komolafe incorporates a few shelf-stable ingredients — canned pumpkin purée, coconut milk, peanut butter — in this simple soup adapted from a long-simmered West African stew. Her version is ready in 35 easy minutes, and the optional additions are just that — optional. But if you find yourself with a bit of honey to mix in or yogurt to dollop on top, you’ll have an even more nuanced dish, lightly sweet with heat that doesn’t overstay its welcome.
Any kind of spicy fresh sausage is right at home in this easy one-pot stew from Melissa Clark. Chorizo, kielbasa or even sweet sausage with a hearty pinch of hot paprika would all work, as long as there’s some heat. Sautéed, then simmered, cilantro stems infuse the soup with their earthy flavor. You really don’t need to finish with scallions, avocado or lime wedges, but they’re nice alongside, as are tortilla chips.
Recipe: Black Bean Chorizo Stew
This roast chicken, from the chef Judy Rodgers of Zuni Café in San Francisco, proves that you don’t need much to make an excellent dinner. The key here is in the technique: Dry-brining the chicken, then roasting it in a hot oven (with a quick flip to ensure even browning) means crisp skin, tender meat and flavorful drippings that reduce into a comforting, savory sauce. Greens and a baguette turn a main into a full meal.
Recipe: Zuni Café Chicken
Eric Kim cooks skin-on, bone-in chicken thighs in a hot, hot oven until you can hear them sizzling, a great sign that their skins are crispy and their fat has rendered. As if that weren’t mouthwatering enough, he then tosses hand-torn chunks of bread onto the pan. (Why hand-torn? Every little imperfect nook is a home for that glorious schmaltz.) A quick fish-sauce butter, assembled on the stove, is spooned over top. A bed of greens would be a great accompaniment, but if you just wanted to sop up the buttery sauce with those croutons, we wouldn’t blame you.
Ginger, mint, lime, shrimp, some oil and salt: With those ingredients and this Ali Slagle recipe, you’ll achieve the platonic ideal of shrimp, charred and lively with a sweet snap. Central to it all is a thoughtful approach to grilling. Very dry shrimp goes on a very dry grill, preferably with their tails on to keep them from wiggling out of your fingers and into the pit of the grill. Marinate the shrimp if you’d like more of that flavor to shine through, but you’ll be just fine without.
Recipe: Ginger Mint Grilled Shrimp
Eric Kim blooms gochugaru, a Korean red-pepper powder, in maple syrup, vinegar and butter to create a stunning ruby-red glaze for salmon. But he doesn’t stop there. He harnesses the salmon fat and uses it to toast leftover rice, which becomes crackling and golden brown on the outside and warm and chewy on the inside. With all those textures, add one more: a big, juicy crunch, preferably from cucumbers, pickles or a big salad built on leafy romaine.
Recipe: Gochugaru Salmon With Crispy Rice
White fish is no stranger to an infusion of lemon and capers. But in this recipe from Danielle Alvarez’s cookbook “Always Add Lemon,” and adapted by Melissa Clark, nori sheets are blended into a briny oil that’s brushed onto the fillets. (Double it for future use. Trust us.) It’s a brilliant way to make seaweed snacks a dinner star, adding depth that makes a reliably good meal great.
Recipe: Roasted Lemony Fish With Brown Butter, Capers and Nori
Ranch has many uses — chip flavoring, salad dressing, dip — but its smartest application yet may come by way of Ali Slagle, who pairs it with chicken, both as a sauce and marinade. Rather than using store-bought ranch, she builds her own around Greek yogurt and mayonnaise, which tenderizes the meat while giving it a burnished exterior. And true to ranch’s versatile nature, this same marinade can be slathered on fish, pork, shrimp or any sturdy vegetable. Ranch carrots, here we come.
Recipe: Pan-Seared Ranch Chicken
Produced by Krysten Chambrot, Kim Gougenheim, Rebecca Halleck, Nikita Richardson and Tanya Sichynsky. Special thanks to Mary Jane Callister and Wayne Kamidoi.
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Article From & Read More ( Padma Lakshmi Just Shared One of Her "All-Time Favorite Comfort Food" Recipes Just in Time for Fall - EatingWell )We call it the heartland of India. Uttar Pradesh is a jewel of the country that has been shining for centuries and has not lost its brilliance. It is a home to lush greenery, pristine temples, spectacular monuments and lip-smacking food. If you look around and explore, you will come across a myriad of tiny stalls and eateries selling delicious food. From Lucknow's Awadhi cuisine to Banarasi chaats, every delicacy in this cuisine is to die for. If you are a fan of chaats just like us, it's the time to reveal the surprise to you all. Here we bring you 5 chaat recipes from Uttar Pradesh's cuisine that can be easily made at home with some basic ingredients and simple steps. Take a look.
Also Read: Indian Street Food: Top 15 Chaat Recipes | Easy Chaat Recipes
Now, who said chaat can't be healthy? Here we bring you a perfect chaat recipe that is not only delicious but also very nutritious to have. Made with protein-rich moong dal, loaded with tangy spices, this chaat recipe will get you hooked on its taste and texture. Find the complete recipe here.
One of the most interesting chaat recipes, this chaat recipe is literally made with a tokri (basket). In this recipe, you first need to make a tokri by using potatoes and then fill it with different tangy ingredients like curd, chutney, sev, pomegranate seeds etc. Wondering how to go about it? Click here.
If you are someone who loves tangy and spicy snacks, this chaat recipe will perfectly fit the bill for you. To make this, all you need is some tomatoes (of course), potatoes, chillies, coriander leaves, spices and some more easily-available ingredients. Find the recipe here.
Also known as matara, this chaat recipe is made with dried white peas. This chaat is similar to the chole recipe we mostly eat with kulche. To know more about it, click here.
No chaat listing is ever complete without mentioning papdi chaat. Every region in North India has its unique way of making this chaat. Here we bring you a Mathura style papdi chaat recipe; click here.
Now that you know all the recipes, try them at home and let us know how you liked them in the comments below.
Bombay, presently known as Mumbai, is one city that holds a special place in the hearts of many people. It offers countless opportunities for those who are trying to climb the ladder of success, be it for work or education. People from all across the country come here to fulfil their dreams and aspirations. And one thing that resonates with them the most is its food. From mouth-watering vada pav, sev puri to pav bhaji, ragda pattice and more - this city is every foodie's delight. While these dishes have a huge fan following, there's no harm in having some more recipes up your sleeve. Today, we bring you a list of Bombay-style special recipes that you can easily make from the comfort of your kitchen. They are super delicious, oozing with flavours and are a must-try! Let's take a look at the recipes:
Also read: Ulta Vada Pav Recipe: Add A Fun Twist To This Classic Street Food From Mumbai
1.Bombay Toasty (Our Recommendation)
Bored of your regular sandwich? Then this Bombay toasty is a must-try! It is loaded with lots of vegetables and butter and will curb your hunger pangs in no time. It is made using a special mint chutney and has generous amounts of chaat masala. Wondering how to make it? Click here for the recipe.
2.Bombay Chana Chaat
Chaat is undoubtedly one of the most loved street-food snacks. However, if you want to indulge in it guilt-free, here we bring you a delicious Bombay chana chaat recipe that is packed with protein. We're sure you'll love it as much as we do. Click here for the recipe.
3.Bombay-Style Anda Bhurji
Scrambled eggs are tossed in pav bhaji masala and a host of other spices - this Bombay-style anda bhurji is sure to leave you drooling! It is spicy and extremely flavourful. Pair it with toasted pav buns and you're in for a treat. Click here for the recipe.
4.Bombay-Style Chicken Frankie
This Bombay-style frankie has juicy chicken chunks slathered in eggs and cooling chutneys. You can have this wholesome frankie roll for lunch or even for dinner. It is packed with flavours and you can make it in just under 30 minutes. Click here for the recipe.
Also read: Ever Heard of Bombay Ice Halwa? This Dessert Melts In Mouth In The First Bite
5.Bombay-Style Aloo
Aloo is one vegetable that can be used to make a variety of dishes. Adding to the list, here we bring you a fiery and masaledar Bombay-style aloo recipe that is super easy to make. Baby potatoes are tossed in flavourful spices and garnished with coriander leaves. Click here for the recipe.
So, what are you waiting for? Try these delicious Bombay-style recipes at home and let us know which one was your favourite in the comments below.
Maharashtrian cuisine is as diverse as Indian cuisine as a whole. Each region offers a distinct flavour, contributing to making the state a potpourri of varied foods. From missal pav and vada pav to kothimbir vadi and puran poli, one can never run out of options for a hearty meal. And just like all regional cuisines, traditional Marathi-style meal comes in a large thali. In fact, there is a specific way of plating up the thaali in this part of the country. On the top, you'll find salt and lemon. Side dishes like chutneys, snacks and salads are placed on the left side. Dry vegetables and curries and dals find their place on the right side. Rice occupies the centre stage and breads right below at the bottom.
The neatly-set Maharashtrian thali is a feast not just for our taste buds but also for our eyes. Here we have handpicked and listed some classic Maharashtrian recipes to put together a delicious thaali for an authentic Maharashtrian meal.
(Also Read: Bhakarwadi: A Popular Snack You Believe Is Maharashtrian Actually Belongs To Gujarat)
Indian meal without salads is incomplete, right? Maharashtrian thaali always features the most popular onion salad, called Koshimbir. Chopped onions mixed with salt, sugar, green chillies and roasted peanuts constitute this refreshing salad. Here's the recipe.
Made of coriander leaves, besan, rice flour and spices, this steamed snack makes for a healthy and heartening snack right before digging into the main meal. Click here for the recipe.
This special Maharashtrian dal is made with yellow gram dal. The highlight is the tempering of curry leaves along with chillies, garam masala and mustard seeds. The addition of Maharashtra-special masala like goda masala makes it even more special. Here's the recipe.
An assortment of mixed vegetables made even more flavourful with coconut, whole spices, yogurt and lemon juice - this dry bhaaji is a must if you want a slice of Maharashtrian foodscape. Click here for the recipe.
Koliwada is a Maharashtrian special curry that is made of prawns, which is fried till crispy after being dipped in a batter flavoured with lots of spices. Click here for the recipe.
This toor dal is cooked with coconut paste along with spices like mustard seeds, curry leaves, green chillies, ginger and garlic. This toor dal truly tickles the tongue and fills up the mouth with deliciousness. Click here for the recipe.
There is a variety of sweet desserts to round off your Maharashtrian thaali but here we bring you recipes of two of the most loved ones. Click here for the recipe for Puran Poli. If you choose Basundi, then this recipe is a must-try.
Put together a heart-warming Maharashtrian thaali with the help of these recipes and sate your craving for the unique flavours from different regions.
About Neha GroverLove for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.
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9 budget-friendly recipes to save money without sacrificing flavor The Washington Post Article From & Read More ( 9 budget-friendly recipes to save money without sacrificing flavor - The Washington Post )[unable to retrieve full-text content]
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Savoury cooking with late summer fruit – recipes by 10 Greek Street The Guardian Article From & Read More ( Savoury cooking with late summer fruit – recipes by 10 Greek Street - The Guardian )
Melissa Clark is obsessed with maximum flavor and minimal cleanup, and these sheet-pan brussels sprouts, full English breakfast and lemony chickpea stew show just that.
There’s nothing that makes me appreciate the streamlined ease of a one-pan meal more than watching a professional chef at work.
The first time I stepped into a restaurant kitchen to observe the cooks, it was at a popular, cavernous restaurant called An American Place in New York City, where I had a college job as a coat checker. Sometimes, on a warmish night when the coats were sparse but the dining room was crowded, I’d slip into the kitchen to take in the drama.
There was all of the exciting bustle and energy you’d imagine, but what riveted me most was the elaborate choreography the cooking entailed, completely different from anything I’d seen done at home.
To make one menu item, a chef might use three separate pans, two bowls and an array of plastic squeeze bottles. There’d be a skillet for sautéing the salmon fillet, an oval sizzle platter to crisp the skin, another skillet to brown the accompanying sugar snap peas. In one bowl, pea shoots would be tossed with a couple of squirts from various squeeze bottles; in another, a sauce was reheated over a bain-marie. Scurrying in the background were the dishwashers who cleaned up every greasy pan, dirty spatula and sticky bottle. Without them easing the flow, the chefs would have sweat even more profusely than they already did. The whole thing made me understand why many recipes in chefs’ cookbooks were such a pain to make in my home kitchen. Chefs don’t care about using every pot and pan in the house, because they don’t have to think about having them pile up in the sink; they have dozens of pots and pans … and people to clean them.
I took this lesson with me when I became a food writer and started writing cookbooks with celebrity chefs. Could I translate what they did in a professional kitchen using half a dozen pots, pans and bowls into a recipe that would work just as well at home using one or two? That was where my obsession with recipe streamlining began. And it continues to this day. My job is to create recipes home cooks want to add to their repertoire.
And for every single recipe I develop, I deconstruct the process. Is there a way I could make this recipe easier, faster and tastier? And what’s the minimum number of pots, pans and dishes I need to dirty to get here?
It’s a discipline that has slowly solidified into a less-is-more philosophy — less work, less mess, more flavor.
It’s not just for the sake of cleanup, it’s also for convenience and flow while cooking. It’s just easier to use the same bowl in which you mixed your vegetables to whip up the salad dressing, without having to stop and wash it in between.
Shortcuts like this mean that these recipes are weeknight-friendly — the kinds of meals you can start thinking about at 6 p.m. and have on the table by 7 p.m. But they’re also weekend delicious, out-of-the-ordinary dishes you’d be proud to serve to guests.
Think of them as guides, meant to be followed but only up to a point. After all, you know your tastes and preferences, and your kitchen and kitchen equipment, better than I do. Trust your senses, trust your gut and don’t be afraid to experiment. Even if you do occasionally get something wrong, most of the time you’ll get it deliciously right.
And in either case, you won’t have a pile of dishes in the sink when you’re done.
This article is an excerpt from “Dinner in One: Exceptional & Easy One-Pan Meals” by Melissa Clark (Clarkson Potter, 2022).
Recipes: Brussels Sprouts With Paneer and Lime Dressing | Crispy Chickpea Stew With Greens and Lemon | Full English Breakfast
