• 2 chicken breasts boneless, skinless
• 1 cup buttermilk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons hot sauce - such as Crystal

• 1 1/4 cups flour
• 1/2 cup cornmeal
• 1 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup buttermilk
• canola or peanut oil for frying
• 
  

• 1 cup yellow cornmeal
• 1 cup all purpose flour
• 2 teaspoons double acting baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups buttermilk well shaken
• 2 eggs
• 1/4 cup maple syrup
• 4 tablespoons butter melted
• 1 cup cheddar cheese shredded
• 1 bunch scallions sliced, white and pale green parts only
• 1 tablespoons minced chives
• 
  

• Maple syrup
• chives minced
• cheddar cheese shredded
• 
  

1. Place a large piece of plastic wrap on the counter. Place one chicken breast at a time in the center of the plastic wrap and fold half the plastic over the top of the chicken. Use the flat side of a meat mallet to pound the chicken to an even 1/2" thickness. Set aside.
2. In a zip lock baggie, add the buttermilk and hot sauce, seal the bag and massage the ingredients together. Season the chicken breasts with salt and pepper and add them to the brine. Seal the bag. Let the chicken marinate in the refrigerator for at least 4 hours or overnight.

1. Preheat the oven to 250°.
2. Remove the chicken from the refrigerator half an hour before you start to fry. This is so that the chicken isn't ice cold when you put it in the fryer -- which would dramatically reduce the heat of the oil and cause the chicken to soak up the grease, instead of frying in it.
3. Set up two shallow bowls for dredging. In one bowl, whisk together the flour, cornmeal, paprika, cayenne pepper, salt and black pepper. Add the buttermilk to the other bowl.
4. Pat the chicken dry with paper towels and slice the breasts into 1" wide strips.
5. In a medium heavy bottom skillet or dutch oven, heat about 1" canola or peanut oil over medium to medium high heat, until its between 350°-375°.
6. Working in batches, dip chicken strips into the flour mixture, then the buttermilk, then back into the flour. Tap off excess flour and gently place chicken strips into the hot oil. Do not crowd the pan -- only cook 3-4 strips of chicken at a time. Fry for 6-8 minutes, turning occasionally with tongs until the chicken is crispy and a deep golden brown. Transfer cooked chicken to a baking sheet lined with paper towels to drain. Place the baking sheet in the oven to keep chicken warm.
7. 
   

1. In a large bowl combine flour, cornmeal, baking powder, baking soda and salt. Whisk together and set aside.
2. In a smaller bowl add buttermilk, eggs, butter and maple syrup. Whisk thoroughly to combine. Add wet ingredients to dry ingredients and stir until just mixed. Stir in the cheddar cheese, sliced scallions and chives.
3. To make the waffles, preheat the waffle iron. Lightly coat with vegetable spray if necessary. Scoop batter onto the center of the waffle iron. Close the lid and bake until browned and crisp, about 5-7 minutes. Place waffles on a baking sheet and keep warm in the oven while you continue cooking the rest of the batter.
4. To serve: Stack 2-3 waffles on a plate toped by 2-3 strips of chicken, maple syrup, shredded cheese and chives.

• https://www.garlicandzest.com/southern-style-chicken-and-waffles/

~ 1/2 cup vegetable oil

1. Wash off all the salt from the salted cod fish in cold water, and then soak as follows: Soak for 1 hour in hot water, and then drain and replace with a new batch of hot water for another hour. The fish will be soaked for a total of 2 hours.
2. Heat the oil in a medium skillet over medium heat and then add the chopped garlic and cook for 30 seconds. Add the sprig of thyme and cook for 30 seconds. Add the onions, scallions, bell peppers, and Scotch bonnet pepper and cook for 5 minutes. Stir the entire mix as needed. Add the prepared codfish to the skillet and simmer for 5 minutes, stirring as needed. Add the ackee to the skillet and simmer for another 2 minutes. Stir in the black pepper and turn off the stove. Garnish the cooked meal with the paprika.

• Step 1
  In a large bowl, stir together the flour, baking powder and salt. Rub in the butter until it is in pieces no larger than peas. Mix in water 1 tablespoon at a time just until the mixture is wet enough to form into a ball. The dough should be a firm consistency. Knead briefly.
• Step 2
  Heat the oil in a large heavy skillet over medium heat until hot. Break off pieces of the dough and shape into a patty - kind of like a flat biscuit. Place just enough of the dumplings in the pan so they are not crowded. Fry on each side until golden brown, about 3 minutes per side. Remove from the pan and drain on paper towels before serving.

• 16 ready-made wonton wrappers,
• cooking oil, for deep-frying

• 70 g all-purpose flour, ½ cup
• 40 g wholemeal flour, ¼ cup, see note 3
• 300 ml water, 1¼ cup

• 4 eggs
• 4 tsp toasted sesame seeds
• 4 tsp finely chopped scallions
• 
  

• 4 tsp soybean paste
• 4 tsp chilli garlic sauce

• coriander
• lettuce leaves

• Brush a thin layer of water on a wonton wrapper. Stick another one on the top then using a rolling pin to press tight. Cut two lines in the middles. Repeat to make another 7 pairs.
• Heat up oil in a wok/pot. When the temperature reaches 180°C/360°F, start frying.
• Gently slide in wonton wrappers. Flip over to fry the other side.
• Pick out when they’re lightly brown (Do not overcook). Transfer to a plate lined with kitchen paper to absorb any excess oil.

• Put all-purpose flour and wholemeal flour into a mixing bowl. Pour in the water. Stir to combine until smooth.

• Heat a non-stick frying pan over medium-low heat When it’s warm to touch (not burning), pour in ¼ part of the batter. Move the pan to allow the batter to evenly cover the entire surface.
• When there is no runny batter can be seen, crack an egg on top. Use the back of a spoon to break the yolk and spread.

• Turn off the heat after flipping (the remaining heat will cook through the egg). Brush soybean paste and chilli garlic sauce over the crepe
• Add coriander and lettuce leaves if using. Place two pieces of fried crackers in the middle.
• Fold the crepe to wrapper everything

• Serve immediately.

• You may fry the crackers in advance. Once completely cool, store in an airtight container for up to 4 days.
• The crepe batter can be kept in the fridge overnight. Stir well before pouring into the pan.

• 2 sheets matzo
• 2 to 3 tablespoons unsalted butter
• 4 large eggs, beaten with 1 tablespoon water
• Large pinch fine sea salt, more to taste
• 
  

• Large pinch black pepper
• Chopped chives, for serving
• 
  

• 1 tablespoon Demerara sugar, more to taste
• Honey or maple syrup, for serving
• 
  

1. Under cool running water, rinse matzo sheets until they are quite wet. Set it aside and let sit to soften while you prepare the pan.
2. Place a large, preferably nonstick skillet over medium-high heat and add butter. Once it melts and the foam subsides, break matzo sheets into bite-size pieces and add to pan. Sauté matzo in butter until it browns all over, about 2 minutes.
3. Add eggs, salt and pepper (if you’re making the dish savory) to pan and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Sprinkle with sugar (if you’re making it sweet) and toss well.
4. Serve matzo brei sprinkled with salt and topped with chives (savory), or with salt, additional sugar and maple syrup (sweet).
5. 
   

Ingredients
1 cup semolina

2 tablespoons vegetable oil

3/4 teaspoon mustard seeds

5 to 6 curry leaves

2 green chili peppers (slit lengthwise)

1-inch piece of ginger (grated)

2 medium-sized onions (finely chopped)

2 medium tomatoes (finely chopped)

2 cups hot water

Pinch of turmeric

Salt (to taste)

1 tablespoon lime juice (juice of 1/2 a lime)

Garnish: 1/4 cup coriander (chopped)

Enjoy!

Ingredients

- 1 tablespoon of cayenne pepper

- 1 teaspoon of ground turmeric

- Olive oil

- 1 tablespoon of kosher salt

- 1 tablespoon of ground black pepper

- 1 tablespoon of garlic

- 1 tablespoon of paprika

- 2 lemons

- 1 pack of chicken thighs

- 16 Wooden skewers (soaked in water for 30 minutes)

Preparation

Mix dry ingredients together. Slice the chicken into thin pieces after washing with lemon juice or vinegar. Sprinkle the seasoning mixture over, and allow it to sit for 5 mins. Thread the chicken onto the skewer and brush the chicken with olive oil. Grill or broil the chicken for 3 minutes on each side until cooked through.

• 3 tablespoons unsalted butter
• 2 tablespoons flour
• 1 12oz canned evaporated milk
• ½ cup half and half (half cream and half milk)
• ½ -1 tablespoon onion powder
• 2 teaspoons garlic powder
• ½ -1 teaspoon creole seasoning
• ¼ teaspoon cayenne pepper
• ½ cup mozzarella cheese , grated
• ½ cup sharp cheddar cheese
 , grated
• ½ cup jack cheese
• Salt and pepper to taste
• 8 ounce uncooked Macaroni

• Cook macaroni according to the package directions. Drain.
• Add butter to skillet, as soon as butter melts whisk in flour. Continue whisking until flour is fully mixed with butter. Then cook for about a minute to get rid of the flour taste.
• Slowly add evaporated milk a little at the time, followed by the half and half ; you do not want the mixture to form any lumps. Simmer for about 3-5 minutes until mixture thickens slightly.
• Add seasonings, onion and garlic powder, creole seasoning and cayenne pepper.
• Bring to a simmer and let it simmer gently for about 2 minutes.
• Stir in the cheeses (reserve some as toppings later), and continue stirring until everything’s melted and evenly combined and, smooth. Salt & pepper, to taste.
• Then add the cooked pasta to the pot, stir to evenly incorporate.
• Transfer the pasta mixture into a the pan or into a lightly greased 2-qt. baking dish; top with remaining cheese.
• Bake at 375 Degrees F° for 20 minutes or until golden and bubbly.

• Place a small skillet on medium heat with 2 tablespoons butter, then toss in 1 teaspoon minced garlic, stir for about 30 seconds and throw in bread crumbs. Saute for about 3-4 minutes or until fragrant. Lightly season with salt and pepper, if desired. Then top the mac and cheese with the bread crumbs and bake.

• 2 teaspoons vegetable oil
• 1 ½ cups of chopped onion
• 3 cloves garlic, pressed
• 2 teaspoons grated fresh ginger root
• 1/4 teaspoon ground allspice
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1/2 teaspoon ground dried thyme
• 5 cups of vegetable stock
• 2 cups of diced peeled sweet potatoes
• 3 cups chopped kale
• 1 cup of frozen sliced okra
• 1 cup of coconut milk
• 1 cup of diced tomato
• 1 cup of canned black-eyed peas, rinsed and drained
• 2 tablespoons lime juice, or to taste

• 1/2 pound fatty ground pork
• 1/2 tablespoon Shaoxing wine
• 1/4 teaspoon Asian sesame oil
• 1/2 teaspoon Vietnamese chile-garlic sauce (preferably Huy Fong brand)
• 1 1/2 teaspoons finely grated peeled ginger
• 1/2 teaspoon rice vinegar (not seasoned)
• 2 teaspoons soy sauce
• 1/2 teaspoon kosher salt
• Pinch of white pepper
• 3 tablespoons finely chopped cilantro stems
• 3 tablespoons finely chopped flowering chives, flat Chinese chives (garlic chives), or scallions
• 24 to 30 round dumpling wrappers (preferably with egg)
• Accompaniment: Lantern dumpling sauce
• Garnish: thinly sliced scallions

• Combine all ingredients (except cilantro stems, chives, and wrappers) in a large bowl, then stir in cilantro stems and chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings.
• Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers.
• Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.

• Preheat oven to 425 degrees F.
• Lay out both pieces of naan in a single layer on a large baking sheet. Divide pizza sauce between the two pieces of naan, and use a spoon to spread it over the top of the naan. Sprinkle the cheese on top of the pizza sauce. Then layer the veggies in a rainbow pattern on top of the cheese. Drizzle or mist each pizza with a bit of olive oil. Then sprinkle each pizza with the Italian seasonings.
• Bake for about 20 minutes, or until the veggies are cooked and the crust is slightly golden. Remove pizzas from oven, and sprinkle with optional toppings if desired. Slice and serve warm.

For The Aloo Sabzi

2 tablespoons oil

1 teaspoon carom seeds (ajwain)

⅓ cup chopped onions or 50 grams onion or 1 medium-sized onion, chopped

2 teaspoons finely chopped ginger or 1 inch ginger, finely chopped

1 teaspoon finely chopped garlic or 3 to 4 small to medium garlic cloves, finely chopped (optional)

1 or 2 green chillies - chopped or sliced (optional)

1 heaped cup chopped tomatoes or 200 grams tomatoes or 2 medium to large tomatoes

2 heaped cups diced potatoes or 350 grams or 5 medium-sized potatoes, peeled and diced

½ teaspoon turmeric powder

1 teaspoon red chilli powder

½ teaspoon garam masala powder

1 pinch asafoetida (hing)

½ to 1 teaspoon dry mango powder (amchur)

2 cups water

1 to 2 tablespoons coriander leaves - for garnish

For The Poori: (Makes 15-18 Pooris)

2.5 to 3 cups whole wheat flour

1 teaspoon oil

water to knead the flour - as required

oil for frying - as required

Preparation

• Heat oil in a pressure cooker. Add the carom seeds and fry them for a couple of seconds. Now add the chopped onions and saute them till soften.

• Add the ginger, garlic and green chilies and saute till the raw aroma of the ginger and garlic goes away.

• Add the chopped tomatoes and saute till the tomatoes become soft and pulpy.

• Add the turmeric powder, asafoetida and red chili powder. Mix well.

• Now add the diced potatoes. Add salt and mix well.

• Add water and pressure cook the curry for 3 to 4 whistles or till the potatoes are done.

• Open the lid and simmer the curry by pressing a few cooked potatoes with the spoon on the sides of the cooker.

• This is to get a slightly thicker consistency of the gravy. The starch from the aloo make the gravy a little thick.

• Once done, sprinkle some garam masala powder and mango powder. Mix well and garnish with some coriander leaves.

• Serve aloo sabzi hot with poori.

• 1 whole fryer chicken cut into 8 pieces
• 3 1/2 tsp seasoned salt divided
• 2 tsp freshly ground black pepper divided
• 3 cups buttermilk divided
• 3 cups all purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 3 large eggs
• 1 tsp hot sauce
• Oil for frying preferably peanut or vegetable oil

1. Season chicken pieces on all sides with 1 tsp seasoned salt and 1/2 tsp black pepper. Place into an oblong baking dish and cover with 2 1/2 cups buttermilk. Turn to coat. Chill overnight, turning once.
2. 30 minutes before frying: Remove chicken from buttermilk, discard marinade. On a plate sift together the flour, cornstarch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder and paprika.
3. In a large shallow bowl whisk together the eggs, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 cup buttermilk and hot sauce.
4. Dredge chicken pieces in flour, into egg wash then into flour again. Arrange on a baking sheet. Let stand for 30 minutes to bring to room temperature and set breading.
5. To fry: Preheat the oven to 200°F. Prepare a rimmed baking sheet with an oven safe baking rack. Set aside.
6. Fill a 12-inch cast iron skillet between 1/3 full with oil. Heat to 350°F. Carefully lower chicken pieces in oil. Fry dark meat and white meat separately.
7. Maintain oil temperature around 350°F. Fry chicken in batches cooking dark meat pieces and white meat separately. Cook for 10-15 minutes per side or until juices run clear and the internal temperature reaches 165°F. Turn carefully using tongs to avoid splatters.
8. Place fried pieces on rack and keep warm in oven between batches.
9. Rest for 10 minutes before serving.

1. Rinse oxtails with water and vinegar and pat dry. Cover oxtails with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, all-spice, and browning and rub into oxtails.
2. Set Pressure Cooker on High Sauté and once hot, add vegetable oil. Next, add your larger oxtail pieces to the pot, flat side down about ¼ inch apart, and brown on each side.
3. Remove oxtail after browning and place in bowl.
4. Deglaze your pressure cooker by adding about 2 Tbsp of beef broth to the insert. Take a wooden spoon and deglaze your pot by removing the brown bits at the bottom. Then add your yellow onions, green onions, carrots, garlic, and scotch bonnet pepper. Stir and sauté for about 5 minutes or until the onions have softened.
5. Add dried thyme, oxtails, remaining beef broth, and ketchup to the pressure cooker insert.
6. Press “Cancel” on your Instant Pot. Cover and cook on high pressure for 45 minutes. Once timer is done, allow pressure cooker to naturally release.
7. Once all pressure has released, open lid and remove oxtails and vegetables, leaving liquid behind. Turn Pressure Cooker on sauté. Once liquid begins to simmer, create a corn starch slurry by combining corn starch and water to a separate bowl. Stir into simmering liquid. Add drained butter beans into pressure cooker and allow to simmer for about 5 minutes, until liquid is slightly thickened and butterbeans are warmed.
8. Add oxtails and vegetables back to the pressure cooker. Serve and enjoy

1. Heat a large skillet over medium heat, then add 1 cube of cold butter.
2. When the butter starts to melt add the plantains - be sure to not crowd the pan.
3. Add another cube of butter, and let the plantains fry in the butter for about 3 minutes, or until they are golden.
4. When the plantains are golden, flip them using a pair of tongs so they can fry on the other side and add another cube of cold butter and fry.
5. Add the last bit of butter and let the plantains fry until they are golden and nicely caramelized.
6. When the plantains are golden, remove them from the pan using a pair of tongs, and place them on a plate lined with paper towels to cool.

• 1 pound (450g) shrimp, shelled and deveined
• 1 egg white, beaten with a fork until frothy
• 1 scallion, white and light-green parts only, chopped
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon kosher salt
• 4 teaspoons cornstarch
• 1 teaspoon (5ml) Shaoxing wine
• 1 teaspoon (5ml) vegetable or canola oil

• 1/4 cup (60ml) peanut oil or extra-virgin olive oil
• 1/2 cup minced ginger
• 2 cups chopped scallions
• 1 teaspoon kosher salt
• 1/4 teaspoon ground white pepper
• 1 tablespoon (15ml) toasted sesame oil

• 2 chili peppers, julienned
• 6 scallions, julienned
• Half a bunch of cilantro, leaves and tender stems only, cut into 1-inch pieces
• 4 thin slices ginger, julienned
• 2 tablespoons (30ml) peanut oil or extra-virgin olive oil
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) rice vinegar
• 1 teaspoon (5ml) hot chili oil

• 6 cups (1.4L) water or chicken stock
• 1/2 cup (120ml) BullHead Barbecue Sauce
• 1/4 cup (60ml) Asian fish sauce
• 2 teaspoons sugar
• Kosher salt
• Juice from 1 to 2 limes, to taste

• Assorted vegetables, thinly sliced meats, fresh seafood, tofu, and noodles, for cooking in the hot pot

1. For the Shrimp Balls: Pat shrimp dry with paper towels and transfer to a food processor. Pulse 20 times, stopping to scrape down the sides every few pulses for even mincing. Transfer minced shrimp to a large bowl.
2. Add egg white, scallion, white pepper, salt, cornstarch, and Shaoxing wine to the shrimp. With chopsticks or a fork, mix in a circular motion until combined. Using wet hands, form shrimp paste into 2-inch balls and set on a parchment-lined baking sheet. Refrigerate until ready to cook in hot pot.
3. For the Ginger-Scallion Sauce: In a small saucepan, heat oil over medium heat for 1 minute. Add ginger and cook for 1 minute, then stir in scallions. Continue stirring and cook until scallions begin to wilt, about 2 minutes. Turn off heat and add salt, white pepper, and sesame oil. Serve right away or at room temperature. Sauce can be refrigerated overnight; let it come up to room temperature before serving.
4. For the Scallion and Hot Pepper Sauce: Combine chili, scallion, cilantro, and ginger in a bowl. In a small saucepan, heat peanut or olive oil over medium heat for 30 seconds. Drizzle hot oil all over scallions, chili, ginger, and cilantro.
5. Stir in soy sauce, vinegar, and hot chili oil. Let stand at room temperature until vegetables are slightly wilted, at least 15 minutes. Serve at room temperature.
6. For the Broth: Bring water or stock to a boil in the hot pot. Stir in BullHead sauce, fish sauce, and sugar. Season with salt. Add lime juice to taste.
7. For Serving: Keep broth in hot pot at a simmer. Arrange various raw ingredients for dipping (including shrimp balls, if using; thinly sliced meats; fresh seafood; mushrooms and other vegetables; and noodles) on plates. Arrange plates on table around hot pot. Dip ingredients into simmering broth until just cooked, then dip into one of the dipping sauces and enjoy.

• 3 tablespoons extra-virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 large red bell pepper, seeded and thinly sliced
• 3 garlic cloves, thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• ⅛ teaspoon ground cayenne, or to taste
• 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped
• ¾ teaspoon kosher salt, plus more as needed
• ¼ teaspoon black pepper, plus more as needed
• 5 ounces feta, crumbled (about 1 1/4 cups)
• 6 large eggs
• Chopped cilantro, for serving
• Hot sauce, for serving

1. Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
2. Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

• 2 tablespoons olive oil
• 2 shallots (thinly sliced
• 2 garlic cloves (minced)
• 10 ounces baby spinach
• 1 teaspoon salt
• ¼ teaspoon crushed red pepper
• 6 eggs (large)
• ⅓ cup milk
• ½ cup part-skim mozzarella (shredded)
• ¼ cup Parmigiano Reggiano cheese (freshly grated)

FOR THE DOSA BATTER:

• 2 cups short-grain rice

• ½ cup urad dal (split husked black lentils)

• 1 teaspoon fenugreek seeds

• ½ teaspoon salt

• Vegetable oil, for frying

FOR THE POTATO FILLING:

• 3 tablespoons ghee or vegetable oil

• 1 teaspoon mustard seeds

• ½ teaspoon cumin seeds

• 2 small dried hot red peppers

• 1 medium onion, diced

• ½ teaspoon salt

• ½ teaspoon turmeric

• Pinch of asafetida

• 1 tablespoon grated ginger

• 6 to 8 curry leaves

• 4 garlic cloves, minced

• 2 small green chiles, finely chopped

• 1 ½ pounds yellow-fleshed potatoes, such as Yukon Gold, boiled, peeled and cubed

• ½ cup roughly chopped cilantro, leaves and tender stems

Preparation

1. Make the dosa batter: Put rice in a bowl, rinse well and cover with 4 cups cold water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.

2. Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal-fenugreek mixture.

3. Combine the two pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups. Cover bowl with a kitchen towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use. (Batter will keep for up to a week, refrigerated. Thin with water if necessary before proceeding.)

4. Make the potato filling: Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.

5. Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)

6. To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosas one at a time.

• 2 cups of dried hibiscus leaves (zobo leaves)
• 1 tbsp of ginger
• Peels/rind from 1 ripe pineapple
• 10 cups of water
• 1 cup of sugar (or as desired)

1. The very first thing you want to do, is make sure to rinse the leaves thoroughly with cold water as the leaves are usually dusty. You will see it lose some color as you run it under the tap water, but do not worry about it.
2. Next, wash your pineapple thoroughly and cut off the peel/rind.
3. You can use already ground ginger and use 1 exact tbsp, or peel ginger that is about 1 tbsp. The ginger does not need to be exact.

1. Add in the zobo leaves, pineapple rind/peel and ginger. Add 10 cups of water and boil for 30 mins on medium heat.
2. After about 30 mins, you should see all the leaves and rind swollen and sunk to the bottom of the pot, and you should have a deep red juicy drink ready. The pineapple rind is added primarily for flavor.
3. Sieve out the leaves and rind by running it through a sieve. The process of pouring also removes steam from the drink and helps it cool down faster.
4. Pour your zobo into a container and let it chill in the fridge. For added flavor, you can add in pineapple chunks. Beware, zobo needs a lot of sugar before it tastes sweet and has a sharp taste otherwise. The pineapple rind and the ginger help to tone this down a bit.

• 3 family size tea bags
• 2 cups sugar
• 1 gallon water
• 1/4 teaspoon baking soda

1. Boil only ½ gallon of the water on stove.
2. Once water comes to a roiling boil, pour into one gallon pitcher.
3. Add 3 tea bags and 1/4 teaspoon of baking soda (you don’t need to stir).
4. Set your kitchen timer for 15 minutes.
5. After 15 minutes, take out tea bags.
6. Do not squish tea bags before taking them out, just let them drip for a minute.
7. Add sugar and stir.
8. Add the other ½ gallon of cold water to the pitcher and stir again.
9. Cool in fridge for several hours.

• Cinnamon Sticks
• Sweetened Condensed Milk
• Creme of Coconut
• Coconut milk
• Evaporated milk
• Ground Nutmeg
• Ground cinnamon
• Vanilla Extract

1. In a large pitcher with a lid (or two large jars with lids - this will make about 56 oz of liquid) add raisins, and cinnamon sticks. Let sit for 1 hour.
2. In a blender, puree all the other ingredients. Pour into the bottle and shake well to combine with rum/raisins mixture.
3. Chill for at least 4 hours and store in airtight container in refrigerator for up a month..
4. You have to shake vigorously before pouring.

• 2 cups water
• 6 black tea bags

• ½ cup medium black tapioca pearls
• 2 cups brown sugar
• 1 cup hot water

• ½ cup tapioca pearls, cooked
• ½ cup ice
• brown sugar syrup, to taste
• 1 cup black tea, chilled
• ¼ cup half & half

• 2 wide-opening straws

1. In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.
2. Bring a medium pot of water to boil over high heat. Once the water is boiling, add the tapioca pearls and boil until softened, about 20 minutes.
3. Drain the pearls through a strainer.
4. Set the strainer with the pearls over a medium bowl. Add the brown sugar to the strainer and pour the hot water over.
5. Stir to dissolve the brown sugar. Soak the pearls in brown sugar syrup for 30 minutes, then store the bubbles and syrup separately until ready to serve.
6. Assemble the tea: Divide the pearls and ice between 2 glasses, then add the brown sugar syrup, tea, and half and half.
7. Stir with a wide-opening straw, then serve.
8. Enjoy!

• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1 cup coffee, at room temperature
• 2 tablespoons half and half*, or more, to taste

1. To make the simple syrup, combine sugar and 1 cup water in a medium saucepan over medium heat, stirring until the sugar has dissolved. Let cool completely and stir in vanilla extract; set aside.
2. Serve coffee over ice with half and half and simple syrup, to taste.