Everyone Can Cook

Ingredients 1 ½ cups Medjool date, pitted (255 g) ½ cup almond butter(120 g) 1 tablespoon coconut oil, plus 1 1/2 teaspoons, melted 1 cup brown rice, puffed, or puffed quinoa (200 g) 1 cup dried cherry (125 g) ⅓ cup almond, chopped(45 g) ¼ cup water (60 mL) 3 oz dark chocolate, coarsely chopped (85 g) 1 teaspoon flaky sea salt   Preparation Line an 8-inch (20 cm) square pan with parchment paper. In a food processor, combine the dates, almond butter, and coconut oil. Process until well combined, about 30 seconds. Add the puffed rice, cherries, and almonds and pulse 5-6 times—just enough so that everything is well incorporated. Transfer the mixture to the prepared pan and press into an even layer about a ½ inch (1 ¼ cm) thick. Freeze for 15 minutes, until set. Meanwhile, pour the water into a small saucepan. Place a heatproof glass or metal bowl over the saucepan, making sure the water is not touching the bottom. Bring the water to a simmer, then add the c...

Ingredients: 3 cups Water 4 Cloves 2 Cinnamon Sticks 1 tsp Fennel Seeds 1 tbsp Ginger 1 Bay leaf 1 tbsp Orange or Lemon zest 4-5 Basil Leaves 4-5 Black pepper Honey to taste 2 Green cardamoms Directions: -In a pan add water and bring it to boil. -Add all the spices and let it simmer for 6-8 minutes on medium flame. -Strain tea and add honey. -Drink 1/4 cup at a time and twice a day. Preparation Time:5 minutes Cooking Time:8 minutes Serve:3-4 persons

Ingredients Chicken ½ kg (boneless) Burger bun 4 Chaat masala ½ tsp Red chili powder ½ tsp Ginger garlic paste 1 tsp Salt as required Lemon juice 1 tbsp Yellow food color 1 pinch Mustard paste ½ tsp Cumin seeds 1 tsp (fried and chopped) Oil for frying Mayonnaise 1 tbsp Chili garlic sauce 2 tbsp Lettuce leaf as required Cucumber as required Tomato as required Cooking Directions In a bowl, add chicken, chaat masala, red chili powder, ginger garlic paste, salt, lemon juice, yellow food color, mustard paste and cumin seeds. Marinate for one hour. Heat oil and fry chicken, also toast the burgers bun on griddle. Spread mayonnaise, chili garlic sauce and also place chicken piece on the bun. In the end place lettuce leaves, cucumber and tomatoes. Cover with another piece of burger. Ready to serve.

INGREDIENTS: 1 kilogram of Raw Mangoes  2 cups of Mango Pulp  2 cups of Jaggery (Gur) (grated)  2 cups Sugar  Seeds from 4 Card amom s Pods (Ilaichi Daana) (crushed)  2 tsp. Salt  2 liters of Boiled Water  METHOD: Wash and boil the mangoes in water until soft. Cool, peel and remove the seeds. Add sugar and the grated jaggery and liquidize in a liquidizer. Mix the cardamoms with the mango pulp. Add the warm water and refrigerate. When serving, add a little cold water. Mix thoroughly and serve with salt to taste. Note: Yield: 8 Servings, Makes: 8 Glasses, Degree Of Difficulty: Easy

Ingredients 2 cups semolina (sooji) 1 cup sugar 1/4 tsp yellow food color 10 almonds, boiled 20 pistachios, boiled 4 cloves 6 cardamoms 1/2 cup oil 10 raisins For Puris 1 cup whole wheat flout 1 tsp sugar Salt to taste Oil as required Method Of Halwa Poori For Halwa Heat oil in a pan, split the cardamoms and put them in it. Add semolina and fry till it is cooked, take out the fried semolina in a bowl. Heat sugar and little water in a pan to dissolve the sugar. Mix food color in this. When everything is combined then add semolina. Add almonds, pistachios and raisins. Take out in dish and serve with hot pooris. For Poori Put flour, sugar, salt and 1tbsp oil in a bowl and mix well. Gradually add in little water and knead it into hard dough. Cover the kneaded dough with soaked thin cloth for a little while. Make small balls, pat the balls lightly with oil and roll them out. Heat oil in a wok and fry the pooris in it. Drain on paper...

Ingredients: 2-liter Full Cream Milk 3/4 cup Sugar 4 tbsp. Cornflour 1/2 cup milk 1 cup Khoya 1 tsp Kewra water 1 tsp Cardamom powder Saffron few strands 4 tbsp. condense milk 1 cup Almonds chopped 2-3 tbsp. Pistachio chopped Directions: Heat milk in a pan and bring it to boil. Slow down the flame. Add sugar and let it dissolve. Cook until reduced half. Gradually add cornflour and cook until thickens. Add khoya, kewra water, cardamom powder, saffron and cook until khoya dissolve. Add condensed milk, cream, almonds, and pistachio. Mix it well. Pour in an airtight container. Keep it in the freezer for 8-10 hours. Cut it in slices and drizzle some red syrup.

Ingredients: 1 cup Porridge ½ cup Split chickpeas (Soaked) ¼ cup Split green gram (Soaked) ¼ cup Split red lentil (Soaked) ¼ cup Rice (Soaked) ½ cup White Lentil (Soaked) ¼ cup Barely (Soaked) Water as required 2 tsp Turmeric 1 cup Oil 1 large Onion 1 tbsp Ginger garlic paste ½ kg Beef 3 tbsp Red chili powder 2 tbsp Coriander powder Salt to taste 1 cup Yogurt 2-3 tbsp Garam masala ¼ tsp Nutmeg For Tarka: 1 cup Oil 1 large Onion Directions: Soak porridge, split chickpeas, split green gram, split red lentil, rice, white lentil, barely overnight. In a pan add all these and water and turmeric. Mix well. Bring it to boil, skin off the foam and the cover the lid and cook until all get tender. Then blend it well. In another pan heat, the oil add onion, fry until golden brown. Then add ginger garlic paste. Cook for a minute Then add beef, cook for 3-4 minutes. (cover the lid and cook until it gets dry) Then add turmeric, red chili powder, coriander powder, salt...

Ingredients Chicken 2 cup (boiled and mashed) Gram flour 4 tbsp (roasted) Egg 1 Rice ½ cup (boiled and mashed) Green chilies 6 (finely chopped) Salt ½ tsp Cumin seeds 1 tsp Chat masala 1 tsp leveled Coriander leaves 4 tbsp Fresh bread crumbs 4 tbsp Ginger garlic paste 1 tsp Red pepper 1 tsp (crushed) Oil 2 tbsp Cheddar cheese 4 tbsp Oil for deep frying How to Cook In a bowl add chicken, gram flour, egg, rice, green chilies, salt, cumin seed, chat masala, coriander leaves, bread crumbs, ginger garlic paste, red pepper, 2 tbsp oil and cheddar cheese, mix well. Make into kababs and deep fry. Delicious Chicken and Rice Kabab is ready to serve. Serve hot.

Ingredients  Milk 1 liter Citric acid ½ tsp All purpose flour 6 tbsp Wheat flour 2 tbsp Sugar 1 cup Clarified butter 4 tbsp Green cardamom 4 to 5 Chopped walnuts as required (optional) For Garnishing: Pistachios (sliced) Almonds (sliced) How To Cook In a deep pan, boil milk and sprinkle all purpose flour, wheat flour and then citric acid. Stir lightly. Let it boil for 5 minutes. When cheese mixture is reduced to half, gradually add sugar while stirring continuously. A smooth mixture will be formed. When it is thick, add clarified butter cook. After 20-25 minutes, it will not stick to the pan, leave the sides and butter will start to separate. You can mix in some chopped walnuts now, if you like. Take out in a greased dish and spread it evenly. Cut into the desired shapes like diamond or square pieces. Garnish with pistachios and almonds. Sohan halva is ready to be served.

Ingredients 1  1 ⁄ 2  cups flour, plus more 1 tsp. kosher salt, plus more to taste 3 ⁄ 4  cup water, heated to 115° 1  1 ⁄ 2  tsp. sugar 1 ( 1 ⁄ 4 -oz.) package active dry yeast 1 (3  1 ⁄ 2 -4-lb.) chicken, quartered Freshly ground black pepper, to taste 3 ⁄ 4  cup olive oil, plus more for greasing 1 ⁄ 2  cup ground sumac 1 ⁄ 2  tsp. ground allspice 1 ⁄ 2  tsp. ground cinnamon 2 large yellow onions, minced 1 ⁄ 2  cup chicken stock 2 tbsp. unsalted butter 1 cup slivered almonds Instructions Whisk flour and salt in a bowl. Combine water, sugar, and yeast in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. With the motor running, slowly add flour mixture; mix until dough forms, about 3–4 minutes. Cover with plastic wrap; set in a warm place until doubled in size, about 1 hour. Divide dough into 2 balls. Transfer to a lightly greased baking sheet; cover with a damp towel a...