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Recipe #5 - Qwarkhey/Lal Lobia

Ingredients:

2 cans kidney beans

1/2 of a large onion, chopped

3/4th teaspoon coriander powder

1 teaspoon garam masala

1 1/2 teaspoon red chili powder

1 1/2 tsp cumin seeds

1 tsp lemon juice

3 tsp oil or ghee

Pinch of salt

A pinch of various other seasonings can be added to taste (I use 1tsp of a mixture of fenugreek, cinnamon, cumin, coriander, garlic powder, black pepper, ginger, turmeric)

Recipe:

Place the oil in a pot along with 1/2 tsp of cumin.

Leave them until they release a scent, but not for longer than 30 seconds to a minute.

Add the onions and saute until golden brown

Add the beans, the rest of the spices, and the lemon juice

Add boiling water, the amount depends on how "soupy" you want it to be. Not more than 1 cup.

Cook for 16 minutes.

Can be cooked longer to be less soupy, can add more boiling water for more soupy. It's more flavorful if you let it boil down a little bit, but soupy is good if you want to have more of it

Serve flatbread (roti, naan, or pita are my suggestions) or rice

Submitted by @mothfishing

[communitycookbook]

Submissions are officially open! Read the rules to see the format that should be used for submissions. Happy cooking :3

[communitycookbook]

Submissions are officially open! Read the rules to see the format that should be used for submissions. Happy cooking :3

[communitycookbook]

Submissions are officially open! Read the rules to see the format that should be used for submissions. Happy cooking :3

[communitycookbook]

Recipe #4 - Cornbread

Ingredients:

1 1/4 cups all-purpose flour

3/4 cup yellow cornmeal

1/3 cup sugar

2 teaspoons (8 g) baking powder

1 teaspoon (6 g) salt

1 1/4 cups milk

1/4 cup butter (melted)

1 egg

Recipe:

Preheat oven to 400F/204C, and grease an 8-inch square baking pan.

Combine flour, cornmeal, sugar, baking powder and salt in a large bowl; mix well.

Whisk milk, butter and egg in a medium bowl until well blended.

Add wet mixture to flour mixture; stir just until dry ingredients are moistened.

Pour batter into prepared baking dish.

Bake 25 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Recipe submitted by @robotvitamins

[communitycookbook]

Recipe #3 - Corn Soup (Asian Style)

Appliances needed:

blender/food processor

ladle

knife/potato peeler

large pot

stove

Ingredients:

water (to boil)

0.4 cup broth (chicken or vegetable)+0.5cup water (OR 1cup water+salt)

1.75-2 cup milk

0.4-0.6 cup heavy cream (to taste)

2-3 tbs butter

2 or more ts salt (to taste)

3-6 tbs sugar (to taste)

1/2 or more ts pepper (to taste)

2 medium/1 large (200-300g) yukon gold potato

1 can (400-500g) of sweet corn

[Optional]:

1/2 can (200g) of baby corn

croutons and/or bread

grated parmesan cheese

furikake

Recipe:

[1. Preparation]

Set stove to medium. Heat up water + salt in a large pot

Peel and chop potatoes into rough chunks.

When water boils, put potatoes into pot, for 5min (Chop up baby corn)

Remove potatoes from pot (you can save the potato water to reuse in a later step)

Combine in blender: potato + heavy cream + 3/4 can of sweet corn + some salt and sugar

[2. Soup-ening]

Pour broth + water + salt + butter into pot (you can re-use the potato water here)

Once boiling, add the remaining corn (and baby corn)

Pour in the blended potato-corn mixture

Add milk + salt/pepper/sugar as desired

Set stove to low-medium. Let cook for 15min, stirring occasionally

Set stove to low. Taste-test, adjust seasoning as needed

Turn off heat, serve in bowl (with warm bread)

(Sprinkle with croutons, parmesan, and/or furikake)

Submitted by @mynnthia adapted from [source1] [source2] [source3]

[communitycookbook]

Submissions are officially open! Read the rules to see the format that should be used for submissions. Happy cooking :3

[communitycookbook]

Recipe #2 - Chicken & Rice

Ingredients

2 boneless thighs

Chicken brine of your choice

Butter and/or olive oil for frying

2 yellow onions

2 tomatoes (I prefer on the vine)

2 cups basmati rice

3 cups chicken broth

Recipe:

Prepare chicken thighs by brining. I typically use a salt and lemon juice brine with a few herbs, but any simple recipe will do.

Wash basmati rice until the water runs clear

Soak rice in COLD water for 30 minutes, then strain

Thinly slice onions for frying

Mince garlic cloves

Dice tomatoes into small cubes

Melt butter or oil in a LARGE based pot, add salt on medium low heat. Add more butter/oil as you add more ingredients as desired

Add onions and cook them until just browned

In a separate smaller pan, cook chicken thighs until golden on both sides and have reached an internal temp of 165°F/74°C

Cut chicken into small cubes and save for later

Add tomatoes, and sprinkle with salt. The salt in this step is essential

Cook until the tomato-onion-butter mixture is less pink and more orange

Add minced garlic until it becomes fragrant, don't do this for more than 2 minutes or the garlic will burn!

Add the chicken back in and stir until covered in the mixture

Add in the rice at this point with some more butter, and quickly stir it in and cover it in the butter and ingredients

Add in chicken broth and cover until rice has absorbed all liquid. If needed, add a few more tablespoons of chicken broth if the rice has absorbed all liquid but is not fully cooked. Generally though, basmati rice is best cooked with a 1:1.5 rice to water ratio.

Serve.

A family recipe submitted by @fraudulentareas

[communitycookbook]

Submissions are officially open! Read the rules to see the format that should be used for submissions. Happy cooking :3

[communitycookbook]

Recipe #1 - Vetkoek

Ingredients:

4 cups of flour

Sprinkle of salt

Tablespoon of sugar

1/4 of a cup of oil

Teaspoon of yeast

1 cup of water

Oil for cooking

Recipe:

Combine flour, sugar, salt, and yeast in a mixing bowl or equivalent container.

Create a well in the middle and add oil and water.

Mix well into a dough and then knead into a ball.

Cover the container using cling film and keep in a warm place until it doubles in size - this can be between 30 minutes and an hour (use a cloth or towel to provide extra heat).

Once risen, take the dough and separate it into smaller balls, approximately the size of a tangerine.

Fry them in oil at a medium temperature; They should be submerged to about halfway and should be flipped through cooking so that they are cooked both ends.

Drain on a paper towel and serve along with a mince curry for a full meal or with jam or for a snack.

Submitted by @onesettleronebullet - the recipe is an adaptation of Salwaa Smiths.

[communitycookbook]

Submission rules:

The source of the recipe, if it has one, should be included in the submission.

A country of origin or inspiration for the recipe should also be given for tagging purposes.

A picture of the finished product is not necessary but may be useful as visual guide of sorts.

For a guide on how to format a recipe submission, reference recipe #1 for a generalised walk through.

Use both imperial and metric units or use cups as an alternative.

A recipe can be submitted more than once if there's a reasonable enough difference in the recipe.