Dan Dan Noodles

Egg Noodles - ½ lb., cooked as per package directions

Ginger - 1 tbsp., minced

Garlic - 2 tsp, minced

Cornstarch - 2 tbsp.

Soy Sauce - 3 tbsp.

Chicken - ¾ lb.

Chicken Stock - ⅔ cup

Peanut Butter - 2 tbsp.

Rice Vinegar - 1 tbsp.

Chilli Garlic paste - 2 tsp

Chilli Oil - 2 tsp

Sesame Oil - 2 tsp

Oil - 2 tbsp.

Scallion - ¼ cup, sliced

Bell Pepper - 1 ½, sliced

Snow Peas - ½ lb.

Peanuts - ½ cup, chopped and roasted

Mix Ginger, Garlic, Cornstarch, Soy sauce and Chicken in a bowl.

In another bowl, whisk together Chicken Stock, Peanut butter, Rice Vinegar, Chili Garlic paste, Chilli Oil and Sesame Oil.

Heat a large frying pan over high heat and swirl in Oil.

Add Scallions and Chicken mixture, stirring until Chicken is lightly browned and no longer pink.

Add Bell peppers and stir for 1 minute.

Add Chicken broth mixture; stir until slightly thickened, 2 minutes.

Add Snow peas and Noodles to the pan. With tongs, toss until combined and heated through.

Add Peanuts and toss.

Top with more Scallions and serve warm.

Kolkota Style Payesh

Milk – 2 litres

Milk (reserved) – 1 cup

Gobindobhog rice – 100 g

Ghee – 2 tbsp (for rice)

Bay leaves – 2

Cardamom pods – 6

For Thickening

Milk powder – 200 g

Reserved milk – 1 cup

For Sweetening

Jaggery (gur) batasha – 400 g (You can purchase it from online stores like Amazon, Flipkart, or other e-commerce websites)

For Garnish

Ghee – 2 tbsp

Cashew nuts – 15

Raisins – 1 tbsp

Prepare the Milk Base: Heat 2 litres milk and bring it to a boil. Remove 1 cup of milk and keep it aside. Add bay leaves and cardamom pods to the boiling milk and let it simmer.

Cook the Rice: Mix Gobindobhog rice with 2 tablespoons ghee so it gets well coated. Add the rice to the milk and cook on a low flame till the rice is soft and fully cooked.

Add Thickness: In the reserved milk, mix milk powder to form a smooth slurry without lumps. Add this slurry to the kheer and bring it to a boil, stirring gently.

Sweeten the Payesh: Add jaggery batasha and let it melt completely. Cook till the kheer thickens slightly and develops a rich colour.

Final Garnish: Heat ghee and fry cashew nuts till lightly golden. Add raisins and sauté briefly. Add this to the payesh and mix gently. Serve warm or chilled.

Spaghetti Aglio e Olio

Kosher salt

1 pound (450 g) dried spaghetti

1/2 cup (120 ml) extra-virgin olive oil, divided

4 medium cloves garlic, thinly sliced

Red pepper flakes, to taste (optional)

Minced flat-leaf parsley, for serving (optional)

In a pot of salted boiling water, cook spaghetti until just shy of al dente (about 1 minute less than the package directs). Reserve pasta cooking water.

Meanwhile, in a large skillet, combine 6 tablespoons oil and garlic. Add pinch of red pepper flakes, if using. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.

Transfer pasta to skillet along with 1/2 cup pasta water, increase heat to high, and cook, stirring and tossing rapidly, until a creamy, emulsified sauce forms and coats the noodles. Remove from heat, add remaining 2 tablespoons olive oil, and stir well to combine. Mix in parsley, if using, and serve right away.