Type what you have

Ingredients

• ✓ salt
• coconut water
• basmati rice
• cilantro
• butter

Instructions

1. 1 Bring 1 cup coconut water to a boil in a saucepan. Add basmati rice and salt, cover, and reduce heat to simmer. Stir occasionally, adding more coconut water as needed, until rice is soft but not mushy, about 15 minutes.
2. 2 Remove rice from heat, stir in cilantro and butter, and cover again. Let stand until coconut water is absorbed and flavors have blended, about 5 minutes more.

By BencyCooks

Ingredients

• ✓ salt
• greek yogurt
• cucumber
• lemon juice
• mint
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Stir yogurt, cucumber, lemon juice, mint, sugar, and salt together in a bowl. For best results cover and refrigerate the raita for a few hours, or preferably overnight.

By BenevolentEmpress

Ingredients

• ✓ salt
• butter
• corn
• green bell pepper
• onion
• curry powder
• sour cream
• black pepper

Instructions

1. 1 Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.

By lewis718

Ingredients

• ✓ salt
• butter
• onion
• okra
• cumin
• ginger
• coriander
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onion and cook until tender. Stir in okra and season with cumin, ginger, coriander, pepper, and salt.
2. 2 Cook and stir for a few minutes, then reduce the heat to medium-low and cover the pan. Cook, stirring occasionally, until okra is tender, about 20 minutes.

By CALIGAL76

Ingredients

• ✓ salt
• green bean
• vegetable oil
• garlic
• black mustard seed
• red chile pepper
• white sugar
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil. Cook green beans briefly in the boiling water, removing after 3 to 4 minutes. Drain, rinse with cold water, and drain again. Blot dry.
2. 2 Heat oil in a large skillet over medium heat. Stir in garlic and mustard seed; sauté until golden brown, 1 to 2 minutes. Stir in chile pepper, then add beans, salt, and sugar. Cook and stir until beans are tender, about 8 minutes. Season with pepper to serve.

By CEESHOUSE

Ingredients

• ✓ salt
• vegetable oil
• mustard seed
• cauliflower
• baking potato
• turmeric
• white sugar
• cayenne pepper

Instructions

1. 1 Heat oil in a large, deep skillet over medium-high heat. Saute mustard seeds in hot oil until popping and toasted, 10 to 15 seconds.
2. 2 Stir cauliflower, potato, salt, and turmeric into oil until coated completely; cover the skillet with a lid, reduce heat to medium, and cook, stirring every few minutes, until cauliflower and potato are tender, 15 to 20 minutes. Season with sugar and cayenne pepper and cook until flavors develop, about 2 minutes more.

By Ursula Voges

Ingredients

• ✓ salt
• active dry yeast
• water
• white sugar
• milk
• egg
• bread flour
• garlic
• butter

Instructions

1. 1 Dissolve yeast in warm water in a large bowl. Let stand about 10 minutes, until frothy.
2. 2 Meanwhile, generously oil a large bowl.
3. 3 Stir sugar, milk, egg, and salt into the yeast mixture. Mix in enough flour to make a soft dough.
4. 4 Knead dough on a lightly floured surface until smooth, 6 to 8 minutes.
5. 5 Place dough in the prepared oil, cover with a damp cloth, and let rise until doubled in size, about 1 hour.
6. 6 Punch down dough on a lightly floured surface, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball; you should have about 14. Roll each piece into a ball and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
7. 7 Meanwhile, preheat a large grill pan over high heat.
8. 8 Roll each piece of dough into a thin circle.
9. 9 Brush some melted butter on the preheated grill pan. Place a few pieces of dough in the pan (as many as you can fit) and cook until puffy and lightly browned, 2 to 3 minutes. Brush butter onto the uncooked sides, flip, and cook until browned, 2 to 4 more minutes. Remove from the grill and repeat to cook the remaining naan.
10. 10 Enjoy!

By Maryellen

Ingredients

• ✓ salt
• basmati rice
• vegetable oil
• cinnamon stick
• green cardamom
• clove
• cumin seed
• onion
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
3. 3 In the last 10 minutes of soaking, heat oil in a large pot or saucepan over medium heat. Add cinnamon stick, cardamom pods, and cloves, then stir in cumin seed.
4. 4 Cook and stir until fragrant and toasted, about a minute. Add sliced onion and stir.
5. 5 Sauté until the onion is tender and a rich golden brown color, about 10 minutes.
6. 6 Drain water from rice, and stir into the pot. Cook and stir rice until lightly toasted, about 3 minutes.
7. 7 Add water and salt, and bring to a boil. Cover and reduce heat to low. Simmer until all the water has been absorbed, about 15 minutes.
8. 8 Let stand for 5 minutes, then fluff with a fork before serving.

By DHANO923

Ingredients

• ✓ salt
• long-grain rice
• saffron
• water
• butter
• cinnamon stick
• cardamom seed
• clove
• onion
• vegetable broth

Instructions

1. 1 Cover rice with cold water and set aside to soak for 30 minutes.
2. 2 Meanwhile, soak saffron threads in 2 tablespoons hot water in a small bowl.
3. 3 Melt butter in a large saucepan over medium heat; add cinnamon sticks, cardamom, and cloves. Fry in hot butter for 2 minutes, stirring occasionally. Add onion and sauté, stirring occasionally, until golden brown. Drain rice and add to onion mixture. Reduce heat to low and cook for 5 minutes, stirring constantly.
4. 4 Pour in boiling broth; stir in salt and saffron mixture. Cover and cook until rice is tender and liquid is absorbed, about 40 minutes.

By Kimber

Ingredients

• ✓ salt
• vegetable oil
• mustard seed
• asafoetida powder
• turnip
• turnip leaf
• onion
• paprika
• turmeric
• water
• coconut

Instructions

1. 1 Heat the oil in a skillet over high heat; cook the mustard seeds in the hot oil until the seeds no longer are crackling. Stir the asafoetida powder into the mustard seeds; add the turnips, turnip leaves, and onion to the skillet. Season the mixture with the paprika, turmeric, and salt. Pour the water over the mixture, place a cover on the skillet, reduce heat to medium, and cook until the turnip is cooked yet remains crunchy, 5 to 7 minutes. Return heat to high to cook off any excess water. Mix the coconut into the mixture just before serving.

By rubiabecka

Ingredients

• ✓ salt
• cilantro
• white rice
• white sugar
• turmeric
• tomato
• asafoetida powder
• curry leaf
• green chile pepper
• onion
• mustard seed
• peanut
• cooking oil
• coconut
• cumin seed
• coriander seed
• red chile pepper
• black lentil
• chana dal
• cooking oil

Instructions

1. 1 Make the masala podi by heating 1 tablespoon oil in a skillet over medium heat; fry the chana dal, urad dal, dried chile peppers, coriander seeds, and cumin seeds in the hot oil until fragrant and beginning to brown, about 5 minutes. Grind the mixture with the coconut into a fine powder using a mortar and pestle.
2. 2 Heat 2 tablespoons oil in a large skillet. Fry the peanuts and mustard seeds in the hot oil until the peanuts begin to brown, 2 to 3 minutes. Add the onions, green chile peppers, curry leaves, and asafoetida powder to the peanut mixture; cook and stir until the onions are browned, 5 to 7 minutes. Stir the tomatoes, turmeric, sugar, and salt into the mixture; continue cooking until the tomatoes are soft, about 10 minutes more. Season with the masala podi. Crumble the rice into the skillet, using the back of a spoon to separate the individual grains. Cook and stir until the rice is mixed into the dish and hot, 5 to 7 minutes. Garnish with the cilantro to serve.

By SUSMITA

Ingredients

• ✓ salt
• butternut squash

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks, about 1/3 inch thick.
3. 3 Blot any moisture from the butternut squash fries with paper towels, then arrange squash pieces on a baking sheet. Season with salt.
4. 4 Bake in the preheated oven until brown and crisp on the edges, about 20 minutes, turning once.

By CMOYA40

Ingredients

• ✓ salt
• tomato

Instructions

1. 1 Gather all ingredients. Bring a large pot of water to a boil. Fill a large bowl with ice water and set it aside.
2. 2 Cut a shallow X on the bottom of each tomato. This will make peeling much easier. Place tomatoes in boiling water until the skin begins to peel back, about 30 seconds to 1 minute.
3. 3 Transfer tomatoes into the bowl of ice water; set aside for 5 minutes.
4. 4 Remove tomatoes from water; peel off the skin with your hands and slice into quarters.
5. 5 Transfer tomatoes into a large saucepan over low heat; stir in salt. Simmer, stirring occasionally to prevent burning, until slightly thickened, about 20 to 30 minutes.

By Mary Ann Armstrong

Ingredients

• ✓ salt
• cornmeal
• baking powder

Instructions

1. 1 Mix cornmeal, baking powder, and salt together in a bowl until combined. Store in an air-tight container.

By Clemmie King

Ingredients

• ✓ salt
• french fry
• olive oil

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place frozen French fries in a large bowl. Add olive oil and toss to coat. Season with salt and toss to coat again.
3. 3 Spread out French fries in the basket of the air fryer, making sure to not overcrowd, and cook for 10 minutes. Turn fries over using a spatula and continue cooking until desired crispness, 2 to 4 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ salt
• vegetable oil
• corn tortilla

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a heavy skillet with 1-inch-deep oil over medium heat; heat to 365 degrees F (180 degrees C).
3. 3 Fry one tortilla at a time in hot oil. Cook for about 15 seconds.
4. 4 Flip over and fold in half, holding in place with tongs until crispy, about 15 seconds.
5. 5 Drain on paper towels. Sprinkle with salt while still hot.

By TINKERBELL4

Ingredients

• ✓ salt
• vegetable oil
• plantain

Instructions

1. 1 Heat approximately 1/4 inch of oil, or just enough for plantain slices to be halfway submerged, in a medium skillet over medium heat.
2. 2 Cut off the ends of the plantains. Slit the skin of each plantain by running the tip of your knife from one end of the "rib" to the other; peel the skin. Cut at an angle, making slices that are about 3/4-inch thick.
3. 3 Brown plantain slices in the hot oil until brown, 2 to 4 minutes per side. Remove from the skillet and place on a paper towel-covered plate to drain off excess oil. Sprinkle with salt while still moist.

By Mig

Ingredients

• ✓ salt
• waxy potato
• olive oil

Instructions

1. 1 Peel the potatoes and cut them into long, 8 mm thick French fries. (You can use a French fry cutter for this.)
2. 2 Soak the fries in water for at least 30 minutes. Drain them thoroughly, then pat them dry with kitchen paper.
3. 3 Heat the Philips Airfryer to 320 degrees F (160 degrees C).
4. 4 Put the fries in a large bowl, drizzle with the oil and toss to coat them. Transfer them to the Philips Airfryer basket. Slide the basket into the Philips Airfryer and set the timer for 18 minutes.
5. 5 When the timer rings, slide out the basket and shake the fries. Adjust the temperature to 180C and set the timer for another 12 minutes.
6. 6 After 6 minutes, slide out the basket and shake the fries again.
7. 7 Fry until the timer rings and the fries are golden brown. Sprinkle with salt and serve on a platter.

By Philips Canada

Ingredients

• ✓ salt
• brown rice
• water
• canola oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 baking dish.
2. 2 Place rice in prepared baking dish; sprinkle salt and oil on top. Pour boiling water over rice. Cover baking dish tightly with double layer of aluminum foil and pinch edges to seal.
3. 3 Bake in center of preheated oven until water is absorbed, about 1 hour.
4. 4 Remove rice from oven, uncover, and fluff with fork.

By MATHGOD

Ingredients

• ✓ salt
• water
• olive oil
• brown rice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring water and olive oil to a boil in a covered saucepan; stir in salt. Place rice in a 9x13-inch baking dish. Pour water mixture over rice; cover baking dish tightly with double layer of aluminum foil.
3. 3 Bake in the preheated oven until water is absorbed, about 1 hour.
4. 4 Remove rice from oven, uncover, and fluff with fork. Cover with paper towels until steam is absorbed, about 5 minutes. Uncover and cool slightly, about 5 minutes more.

By blueberry_chica

Ingredients

• ✓ salt
• brussels sprout
• olive oil
• black pepper

Instructions

1. 1 Put Brussels sprouts in a large bowl. Drizzle olive oil over the sprouts; season with salt and pepper. Toss sprouts to coat.
2. 2 Heat a large skillet over medium heat; cook and stir sprouts in hot skillet until bright green and beginning to brown on edges, about 5 minutes.

By Ruby

Ingredients

• ✓ salt
• kohlrabi
• white sugar
• heavy cream

Instructions

1. 1 Combine kohlrabi, salt, and sugar in a pot. Set aside until kohlrabi releases liquid, about 5 minutes.
2. 2 Cover pot and bring to a boil over medium heat. Shake pot from time to time, so nothing sticks to the bottom. Cook for about 4 minutes. Stir in cream and simmer another 30 seconds without allowing cream to boil.

By Barbara Sauermann

Ingredients

• ✓ salt
• basmati rice
• cooking oil
• potato

Instructions

1. 1 Rinse and drain rice 2 times.
2. 2 Bring a large pot of water to a boil. Add rice and salt; cook for 6 minutes. Drain in a colander. Rinse rice and drain again.
3. 3 Put oil in the bottom of the pot and place potato slices in a single layer over top. Pour cooked rice on top of potato slices, cover, and cook over low heat until rice and potatoes are tender, 20 to 30 minutes.
4. 4 Invert carefully onto a serving plate so sliced potatoes are on top of rice.

By Lady at the Stove

Ingredients

• ✓ salt
• cucumber
• white sugar
• vinegar

Instructions

1. 1 Place cucumbers in a large bowl; sprinkle with salt. Cover the bowl with a tight-fitting lid or plastic wrap; refrigerate for 24 hours.
2. 2 Rinse and drain cucumbers, pressing out as much water as possible.
3. 3 Return cucumbers to the bowl; stir in sugar and vinegar until well combined. Cover the bowl with a tight-fitting lid or plastic wrap; refrigerate for 24 hours more.
4. 4 Transfer cucumbers to a freezer container and freeze.

By Amy Sue B

Ingredients

• ✓ salt
• all-purpose flour
• milk
• egg

Instructions

1. 1 Stir flour and salt together in a medium bowl. Whisk milk and egg together in a separate bowl. Add milk-egg mixture to flour and mix until it forms a dough.
2. 2 Knead on a lightly floured surface until smooth. Roll out to desired thickness for dumplings or roll thinner for noodles. Cut into strips, squares, or any shape you like. Let dry while you prepare broth or soup.
3. 3 Drop dumplings into boiling broth, and cook until tender. Timing will depend on the thickness of dumplings and how dry they are.

By BARB MAXWELL

Ingredients

• ✓ salt
• vegetable oil
• plantain
• lime

Instructions

1. 1 Heat oil in a heavy-duty skillet over high heat. Place 4 to 5 plantain slices in a single layer in the pan and cook until golden brown and tender, 4 to 6 minutes per side. Transfer to a paper towel-lined plate. Repeat with remaining plantain slices.
2. 2 Sprinkle cooked plantains with salt and drizzle with lime.

By John Mitzewich

Ingredients

• ✓ salt
• potato
• all-purpose flour
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes in a large saucepan and cover with 2 inches of salted water. Bring to a boil over high heat; reduce heat to medium-high and simmer, undisturbed, until tender but still firm, 25 to 30 minutes. Drain potatoes and place back in the pot to dry and cool slightly, 5 to 10 minutes.
3. 3 As soon as potatoes are cool enough to handle, peel potatoes by rubbing skins off with your hands. Pass peeled potatoes through a potato ricer into a large bowl (alternatively, mash until very smooth.) Let cool slightly, about 10 minutes.
4. 4 Fold in flour, egg, and salt until flour is incorporated and dough starts to hold together. Transfer dough to a lightly floured surface and gently knead once or twice until mostly smooth (do not overwork).
5. 5 Divide dough into 4 even portions. Roll and shape each portions of the dough into long "snakes," about ¾-inch in diameter.
6. 6 Cut snakes into about 1/2-inch long pieces. (Optional: Roll each piece against the tines of a fork or a gnocchi board to make light ridges.) Transfer shaped gnocchi to a single layer on a parchment-lined baking sheet dusted with flour.
7. 7 Bring a large pot of lightly salted water to a boil over high. Working in batches, drop in gnocchi and cook for 3 to 4 minutes or until gnocchi have risen to the top; transfer cooked gnocchi with a spider or slotted spoon to desired sauce.
8. 8 Serve and enjoy!

By Anna

Ingredients

• ✓ salt
• egg
• all-purpose flour
• black pepper
• beef broth

Instructions

1. 1 Beat eggs in a large bowl. Mix in flour, salt, and pepper. Divide dough in half, then roll out the halves to 1/4-inch thick. Let dry for at least 2 hours.
2. 2 Cut noodles into long strips, 1/2-inch to 1-inch wide.
3. 3 Bring beef broth to a boil over high heat. Drop noodles into boiling broth and cook until soft.

By Colette

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• milk

Instructions

1. 1 Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.

By katiewhite506

Ingredients

• ✓ salt
• jalapeno pepper
• canola oil
• pepper

Instructions

1. 1 Set aside 1 jalapeño pepper. Cut stems off remaining jalapeños; halve lengthwise and remove seeds.
2. 2 Place seeded jalapeños in a large pot of boiling water; boil about 15 minutes. Reserve about 2 tablespoons boiling water then drain.
3. 3 Cut stem off remaining 1 whole jalapeño; place all jalapeños in a blender. Pour in reserved 2 tablespoons boiling water and canola oil; season with salt and black pepper. Blend until smooth and creamy. Serve hot or chilled.

By BC32