Blackened sweet corn chaat

4 ears corn or 24 oz sweet corn cans/frozen
2 tsp cumin, ground
2 tbsp butter
3/4 tsp ground black pepper
1/2 tsp ground red pepper
1/2 tsp salt
2 1/2 tbsp lemon juice
1/2 red onion, finely diced
1/2 cup cilantro, finely chopped
handful of sev (chickpea noodles)
1 lemon, quartered

Boil corn for 8 minutes and slice off kernels, if not already cooked. Heat cumin, add butter, then when it starts to smoke, add corn. Cook 6-8 minutes, letting it blacken and caramelize. Add black pepper, red pepper, salt, and lemon juice, cook until it sizzles off. Sprinkle with red onion, sev, and lemon; serve with lemon wedge.

Source: Fresh India by Meera Sodha

Sweet Potato Vindaloo

4 tbsp oil
6 cloves
1 star anise
20 black peppercorns
1 3-inch cinnamon stick
2 tsp cumin seeds
6 cloves garlic
2 inch piece of ginger, peeled and grated
5 tbsp white wine vinegar
1 tbsp ground red pepper, or to taste
2 medium onions, finely sliced
1 tsp salt
1 tsp sugar
1 14oz can plum tomatoes
2 lb sweet potatoes, peeled and chopped into 1 inch chunks
yogurt to serve

Heat 1 tbsp oil, then cloves, star anise, black pepper, cinnamon, cumin. Cook 2 minutes. Grind spices. Add garlic, ginger, vinegar, and red pepper, grind into a smooth paste.
Heat the rest of the oil, add onions, cook 15 minutes until brown and caramelized, then add spices, salt, and sugar. Cook a couple minutes, add tomatoes, 8oz water. Cover, cook 5 minutes, then add sweet potatoes, simmer 20-25 minutes until potatoes are tender. Serve with yogurt.

Source: Fresh India by Meera Sodha

Cevapi

Cevapi (sausages)

ground beef, pork and lamb - total 2 lb
3 cloves garlic, chopped
1 tsp paprika
chili, salt, and pepper to taste
bread crumbs - 1/4 cup or more?

Combine everything, knead together, refrigerate for 2 hours. Shape into sausages, grill or broil or cook in a pan. I'm not sure on these yet - they always end up a little dry, so I'm experimenting with bread crumbs, and maybe trying harder to avoid overcooking

Source: Serbian culinary art by Jasmina Masala

Zereshk palaw ba gusht

Rice and Lamb with Chickpeas and Barberries

 

¾ cup dried chickpeas, soaked
 

Lamb Braise
2 Tbsp. oil
1-pound boneless leg of lamb, cut into ½-inch pieces
1 medium yellow onion, finely chopped
4 garlic cloves, peeled and chopped
2 ½ tsp. kosher salt
1 tsp. freshly ground pepper
½ tsp. turmeric
1 tsp. ground cinnamon
1 tsp. ground cardamom
1 tsp. ground cumin
1 Tbsp. tomato paste
¼ tsp. ground saffron threads dissolved in 1 Tbsp. orange-blossom water (optional)
Zest of 2 oranges
1 ½ cups water
 

Rice
Water
2 Tbsp. salt
2 cups basmati rice, soaked for 30 minutes, drained
½ cup oil or butter
 

Barberries, Raisins, and Almonds
Water
Oil
1 Tbsp. lime juice
1 ½ cups dried barberries or cranberries, picked over, soaked in cold water for 15 minutes, drained, and rinsed thoroughly
1 cup raisins
¼ cup sliced almonds
 

Garnish
¼ cup sliced pistachios
¼ cup dried rose petals

1. For the lamb braise: Heat the oil in a medium-size cast-iron pot over medium-high heat. Add the lamb, onion, and garlic and sauté for 10 to 15 minutes until golden brown and all the juices have been
absorbed. Add the chickpeas, salt, pepper, turmeric, cinnamon, cardamom, cumin, tomato paste, saffron-orange-blossom water, and orange zest and sauté for 2 minutes. Add 1.5 cups water and give the pot a stir. Boil, simmer, cover, cook 1.5 hrs until tender.

2. Rice: In a large nonstick pot, bring 6 cups water and salt to a boil. Add the rice and boil for 6 to 8 minutes, until all the rice rises to the surface. Drain and rinse with 2 cups tap water. In the same pot,
pour ¼ cup oil (or butter) and ¼ cup water and return the rice to the pot. Pour another ¼ cup oil (or butter) and ¼ cup water over the rice. Wrap the lid with a dish towel and cover tightly. Cook for 45 minutes over medium-low heat.

OR

make rice and add 2 tbsp butter

 

3. For the barberries: Heat ¼ cup water and 1 Tbsp. oil over medium heat and sauté the barberries for 4 minutes. Transfer to a bowl and set aside.
4. For the raisins: Heat ¼ cup water, 1 Tbsp. oil, and 1 Tbsp. lime juice over medium heat, sautéing the raisins for 1 minute. Transfer to another bowl and set aside.
5. For the almonds: Wipe out the skillet and heat 1 tsp. oil in it, sautéing the almonds for 1 minute, until lightly golden. Transfer to a bowl and set aside.
 

6. To serve: On a large serving platter, gently place alternating layers of rice, lamb, and chickpea braise to form a pyramid. Garnish with barberries, raisins, almonds, pistachios, and rose petals

 

Source: "Dining with the Sultan: The Fine Art of Feasting" by Najmieh Batmanglij from LACMA

Crispy roast potatoes

2 tbsp salt

1/2 teaspoon (4g) baking soda

4 pounds (about 2 kg) Yukon Gold/yellow potatoes, or russet supposedly but not as good IMO, peeled and cut into about 2" chunks

5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
Small handful picked fresh rosemary leaves, finely chopped (or whatever aromatic herbs you want to add)
3 medium cloves garlic, minced

Freshly ground black pepper
Small handful fresh parsley leaves, minced
 

Preheat oven to 450 (or 400 for convection).

Boil water with salt and baking soda. Add potatoes, boil about 10 minutes or until you can easily put a knife in one.

Meanwhile, heat oil with garlic and herbs in another pan.

Let potatoes sit for about a minute, then toss with garlic-herb oil and salt and pepper. They should get a little mashy on the outside, that's good.

Roast at 400-450 for 20 minutes, turn, maybe 20-40 minutes more. If you cut them smaller (as I usually do, by habit) they might even be done after the first 20 minutes.

Source: https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

Halal cart chicken

2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
1/2 teaspoon ground coriander seed
3 garlic cloves, roughly chopped (about 1 1/2 tablespoons)
1/4 cup light olive oil
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)

1 tablespoon vegetable or canola oil
 

Combine lemon juice, oregano, coriander, garlic, olive oil, salt and pepper. Split in half. Marinate the chicken in half of it in a plastic bag for 1-4 hours (no more).

Heat oil on medium-high until smoking; add chicken and sear on each side, then cook through.

Cut the chicken into chunks and let it sit in the sauce until you're ready to serve it.

There's a sauce too:

1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon sugar
2 tablespoons white vinegar
1 teaspoon lemon juice
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
but it's kind of unnecessary.

Source: https://www.seriouseats.com/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe

wizard's banana bread

250g flour
1 tsp baking powder
1 tsp bread soda (baking soda)
¼ tsp salt
¼ tsp cinnamon
1 ¾  mashed bananas
1 tbsp milk
110g butter
200g sugar
2 eggs
175g milk choc chips
 
Mix sifted flour, baking powder, bread soda, salt, and cinnamon in first bowl.
Mash the bananas in the second bowl.
In the third bowl, cream the butter and sugar until light and fluffy.
Add the eggs 1 at a time mixing after each.
Mix in the milk, mashed bananas, flour mix, and choc chips.
Pour into lined loaf tins + bake @ 170 degrees celcius for 1 hour, 10 minutes.

 

source: a group chat that's gonna self destruct in 4 days. haven't made it yet