Chicken Tinga : Mexican

http://www.seriouseats.com/2014/04/chicken-tinga-tacos.html

15 min stovetop cheesy mac and cheese

Mac and Cheese

• 1 pound elbow macaroni
• Kosher salt
• One 12-ounce can evaporated milk
• 2 large eggs
• 1 pound extra-sharp cheddar, grated 
• 8 ounces American cheese, cut into 1/2-inch cubes (see note above)
• 1 tablespoon cornstarch
• 8 tablespoons (1 stick) unsalted butter, cut into 4 chunks

1 Pressure cook macaroni, with just enough water to cover the pasta and little salt for 5-6 min and drain the excess water after.

2. 2. Mix evaporated milk, eggs, Cheese and cornstarch in a bowl thoroughly. 
3. 3. Add butter to the pressure cooker with pasta on a slow flame stir until melted. Add the milk cheese mixture from step 2, until all the cheese in melted.
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Reference:

http://www.seriouseats.com/2015/10/the-food-lab-fifteen-minute-stovetop-macaroni-and-cheese-recipe-food-lab-book-excerpt.html

Khamiri Roti

Sourdough Roti

Inspired by Jim Lahey's Bread. Adaptation to Indian Roti.

Mix the Atta, oil(optional), salt and water just to form the ball,  no kneading necessary.

Put it in a glad like plastic or glass container covered but not airtight in the oven with just the light turned on for a little warmth overnight.

Next day lightly knead the dough with flour, it would be a little stickier than usual but after you knead, it would be more manageable.

Make the Rotis as usual.

Reference :
http://cooking.nytimes.com/recipes/11376-no-knead-bread
http://www.indoamerican-news.com/mamas-punjabi-recipes-khamiri-roti-sourdough-wheat-flatbread/

Quick Toum, Fluffy Garlic Sauce

Toum

Put the following in the immersion blender cup and blend it till white and fluffy.

5-7 Garlic Pods

• 1 tablespoon lemon juice (from 1/2 a lemon)
• 1 cup Avocado oil
• Kosher salt
• 1/2 tsp Sweetener of your choice.

*Add water in small amounts if needed till it blends to fluffy consistency..

2 Min Avocado Oil Mayo :)

AvoMayo


Put the following in the Immersion Blender cup and blend it till all becomes light n white.

• 1 whole egg
• 1 tablespoon lemon juice (from 1/2 a lemon)  or (White Vinegar and water)
• 1 teaspoon dijon mustard
• 1 cup Avocado Oil
•  Iodized Sea salt

Variation:

Use vinegar instead of lemon juice or a little of both.

*Vinegar version lasts longer.

Reference :

http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html