Taco Rice Bowl

For the Taco Meat:

2 tablespoons (30 ml) neutral oil, such as vegetable or canola

1 medium white or yellow onion (7 ounces; 200 g), finely diced (about 1 cup)

2 medium cloves garlic (10 g), minced

1 pound (454 g) ground beef, preferably 80% lean

1 tablespoon (8 g) chile powder

2 teaspoons (7 g) Diamond Crystal kosher salt; for table salt, use half as much by volume

1 1/2 teaspoons ground cumin

1/4 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika

1/4 teaspoon dried oregano

4 teaspoons ketchup (about 1 ounce; 25 g)

1 cup (240 ml) water

In a large nonstick skillet over medium-high, heat oil until shimmering. Add onion and garlic and cook, stirring constantly to avoid browning, until tender and fragrant, about 3 minutes. Add ground beef and cook, using a wooden spoon to break up meat into small pieces, until the beef starts to brown, about 5 minutes.

Add chile powder, salt, ground cumin, black pepper, smoked paprika, dried oregano, ketchup, and 1 cup (240 ml) water. Cook, using a wooden spoon to scrape and stir bottom of the skillet. Bring to a boil over high heat and cook until liquid slightly thickens, about 3 minutes. Remove from heat, season to taste, and cover to keep warm; set aside.

To Serve:

• 4 cups cooked short-grain white rice (25 ounces; 700 g)

• 1 cup cheddar cheese

• 2 cups shredded iceberg lettuce (6 1/2 ounces; 180 g)

• 1 large tomato (11 1/4 ounces; 320 g), halved and sliced (about 1/8-inch-thick slices)

• Salsa, homemade or store-bought, for serving

• Tortilla chips, for serving

Divide cooked rice equally among 4 plates. Top each with taco meat, followed by the cheese sauce, lettuce, and sliced tomato. Garnish with salsa and crushed tortilla chips.

Vendaikkai Poriyal

Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Red Chilli - 2

Curry Leaves

Onion - 1, chopped

Green Chilli - 2, slit

Ladies Finger - 1 lb., chopped

Turmeric - 1 tsp

Coconut - 1/2 cup, grated

Salt

Heat Oil in a large skillet.

Temper Mustard, Urad Dhal, Red Chilli and Curry Leaves.

Sauté Onion and Green Chilli; cook until the Onion turns translucent.

Add Ladies Finger along with Turmeric powder and required Salt. Cook uncovered until the Ladies Finger is dry and crisped to preference.

Add grated Coconut and sauté for another 2 min. Turn off heat.

Serve warm with Rice and Dhal.

Brownies

The ultimate recipe for Brownies! They're fudgy, moist, and super chocolaty, with perfect crispy edges.

Sugar - 1 1/4 cup

AP Flour - 3/4 cup

Cocoa powder - 2/3 cup

Powdered Sugar - 1/2 cup

Baking powder - 1/2 tsp

Dark Chocolate Chips - 1/2 cup

Salt - 3/4 tsp

Egg - 2

Oil - 1/2 cup or Butter - 1 stick

Water - 2 tbsp.

Vanilla extract - 1 tsp

Preheat oven to 325°F. Line and an 8x8 baking dish with parchment paper and lightly spray with Cooking spray.

In a medium bowl, combine Sugar, Flour, Cocoa powder, powdered Sugar, Chocolate chips, and Salt.

In a large bowl, whisk together the Eggs, Olive oil, Water, and Vanilla.

Sprinkle the dry mix over the wet mix and stir until just combined.

Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing. Store in an airtight container at room temperature for up to 3 days.

When these brownies come out of the oven, they'll be super gooey in the middle. Allow them to cool completely, about 2 hours, before you slice into them to give them a chance to set up. They'll continue to firm up the longer they're out of the oven. If you still prefer a firmer brownie, store them in the fridge.