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Basmati rice - 1 cup, washed and drainede Oil - 2 tbsp. Onion - 1 cup, choppped Garlic - 2 cloves, minced Vegetable broth - 1 1/2 cup Tomato - 2 Salt Carrot - 1 Peas - 1/2 cup Serrano chile - 1 Fresh cilantro leaves for garnish, optional In a 2- or 3-quart saucepan, heat 1 tbsp. oil over medium-high heat until shimmering. Add onion and cook until softened. Add garlic and cook, stirring frequently until fragrant. Transfer mixture to a blender, add 1/4 cup broth, tomatoes, and

For the Special Sauce: Mayonnaise - 6 tbsp. Ketchup - 2 tbsp. Pickle relish - 2 tbsp. Sugar - 1 tsp White vinegar - 1/2 tsp For the Quesadillas: Kheema - 20 oz Oil - 2 tbsp. American cheese - 16 slices Flour tortillas - 8 Onion - 1, chopped Pickle chips - 24 Lettuce - 1 cup, shredded Salt & Pepper In a small bowl, stir together mayonnaise, ketchup, pickles relish, sugar, and vinegar. Set aside. Portion the ground beef into four 5-ounce balls, pressing together just until the

Chicken Breats - 4, (about 2 lb.) AP Flour - 1 cup Salt and Pepper Garlic powder - 2 tsp Onion powder - 2 tsp Red pepper flakes - 1 tsp Egg - 3 Panko breadcrumbs - 2 1/2 cup Pecorino-Romano - 1/2 cup grated Butter - 1 stick Olive oil - 1/2 cup Lemon wedges, for serving Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 F. Cut the Chicken breasts in half lengthwise making 8 roughly equal pieces. Place one sheet of plastic wrap on a clean cutting board. Put

Olive Oil - 1/4 cup Garlic - 8 clove, minced Red Pepper Flakes Veggie Balls - 1 pkg Spinach - 1 bunch, chopped Orecchiette - 1 pkg, cooked as per package directions Salt Pepper Parmigiano Regiiano Heat Olive Oil in a medium pan. Add Garlic and Red Pepper flakes, cook until the Garlic softens. Add Veggie Balls and cook closed for 5 min stirring occasionally. Stir in Spinach. Cook closed for another 5 min. Add Pasta, Pasta Water along with required Salt and Pepper. Toss to co

Eggs – 2 Milk – ½ cup Cilantro – 1 tsp Red Pepper Flakes – 1 tsp Pepper Salt Bread – 4 slices Butter – 1 tbsp. In a bowl, whisk together eggs, milk, cilantro, red pepper flakes, pepper, and required salt. Dip the bread slices individually into the egg mixture and pan-fry with butter until both sides turn golden.

For Chicken Marinade: Boneless, skinless chicken thighs - 2 pounds, thinly sliced Plain yogurt - 1/4 cup Olive oil - 2 tablespoons Tomato paste - 2 tablespoons Hot sauce - 1 tablespoon Lemon juice - 1 tablespoon Minced garlic - 2 teaspoons Paprika - 1 1/2 teaspoons Salt - 1 1/2 teaspoons Sumac - 1 teaspoon Coriander - 1 teaspoon Allspice - 1 teaspoon Black pepper - 1/2 teaspoon Cardamom - 1/4 teaspoon In a large bowl, combine yogurt, olive oil, tomato paste, hot sauce, lemon

Lemon juice - 1/3 cup Heavy cream - 1/3 cup Salt & Pepper Butter - 3 tbsp. Chicken stock - 5 cups Olive oil - 2 tbsp. Onion - 1/2, diced Arborio rice - 1 1/2 cups - 3 oz Parmigiano-Reggiano cheese - 3/4 cup, freshly grated, plus more for serving Heat lemon juice in a small saucepan over medium, stirring occasionally, until reduced by half, about 8 minutes. Remove from heat; add cream, pepper, and 2 tablespoons butter, stirring until combined. Season with salt to taste. Set as