Type what you have

Ingredients

• ✓ salt
• whole wheat flour
• water

Instructions

1. 1 Mix flour and salt together in a bowl. Stir in water to form a soft dough.
2. 2 Turn dough out onto a lightly floured work surface and knead several times. Divide into 8 pieces and roll each into a ball. Roll each ball into a very thin round using a rolling pin.
3. 3 Heat a griddle over medium-high heat. Cook each dough round on griddle until dough bubbles and blisters appear, about 2 minutes. Flip and cook until lightly browned on the other side.

By desertdweller

Ingredients

• ✓ salt
• milk
• lemon juice

Instructions

1. 1 Line a colander with a damp piece of muslin or cheesecloth and set in the sink or over a bowl.
2. 2 Pour milk into a large saucepan. Heat over medium-low heat to 200 degrees F (93 degrees C). Stir well and add salt. Pour in lemon juice gradually, 1 tablespoon at a time. Stir until curds separate.
3. 3 Ladle curds into the prepared colander. Fold muslin over curds and place a weight on top (such as a bowl filled with water). Press lightly and let drain for 2 to 3 hours.

By ChefJackie

Ingredients

• ✓ salt
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a small saucepan placed over medium-low heat. A slice of onion should just sizzle a bit when added to hot oil. Add 1/2 of onions and cook, occasionally stirring, until onions are a deep golden brown, about 7-10 minutes. Remove with a slotted spoon to paper towels to drain, and salt to taste. Onions will be soft at first and will crisp as they cool. Repeat with remaining onions.

By blancdeblanc

Ingredients

• ✓ salt
• whole wheat flour
• olive oil
• water

Instructions

1. 1 Sift together flour and salt in a bowl. Stir in olive oil and water, and then knead until firm and elastic. Divide into four balls, and roll as flat as possible with a rolling pin.
2. 2 Heat a frying pan over medium-high heat. Cook the chapati on both sides until golden brown, about 1 minute per side. If desired, sprinkle with additional olive oil before serving.

By COOKLOVE

Ingredients

• ✓ salt
• milk
• yogurt
• sugar
• lemon juice

Instructions

1. 1 Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.
2. 2 Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
3. 3 If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.

By DOSTANDEN

Ingredients

• ✓ salt
• whole wheat flour
• vegetable oil
• baking soda
• water
• vegetable oil

Instructions

1. 1 Combine flour, 2 tablespoons oil, salt, and baking soda together in a bowl. Mix for 1 to 2 minutes. Add 1 3/4 cup water and mix until it's lump free, the chunks of flour have dissolved, and the batter has a good consistency, adding more water if needed.
2. 2 Heat 1 tablespoon oil on a griddle over medium heat. Pour some of the batter onto the griddle; spread the batter in a circular motion, slowly yet steadily. Cook until the edges start to brown, 2 to 3 minutes. Remove from the grill. Repeat with remaining batter, adding more oil between each batch.

By Nihit Navroz Mehta

Ingredients

• ✓ salt
• durum wheat flour
• water
• vegetable oil

Instructions

1. 1 Stir flour, water, oil, and salt together in a medium bowl until well combined and pulling away from the sides. Turn dough out onto a well-floured surface and knead until smooth and pliable, about 10 minutes.
2. 2 Divide dough into 12 equal pieces. Form each piece into a round. Working with one round at a time while all others are covered with a damp cloth, flatten with the palm of your hand, then use a rolling pin to roll into 6- to 8-inch diameter circle.
3. 3 Heat a dry skillet or tava over medium-high heat. Cook one roti at a time in the hot skillet until golden with some darker brown spots, about 1 minute per side, As it cooks, roll the next roti. Serve warm.

By MARBALET

Ingredients

• ✓ salt
• whole wheat flour
• all-purpose flour
• water
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Mix whole wheat flour, all-purpose flour, and salt in a large bowl. Use a wooden spoon to stir in water and oil. Mix until a soft, elastic dough forms and add more water, if needed.
3. 3 Knead dough on a lightly floured surface until smooth.
4. 4 Divide dough into 10 equal portions, or less if you want larger chapatis. Roll each piece into a ball and let rest for a few minutes.
5. 5 Heat a lightly greased skillet over medium heat. Use a rolling pin to roll dough balls out on a lightly floured surface until very thin.
6. 6 When the skillet starts to smoke, place a chapati in it. Cook until bottom has brown spots, about 30 seconds, then flip and cook 30 seconds more.
7. 7 Repeat to cook remaining chapatis.

By INSHA87

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
• saffron
• water
• butter
• long-grain white rice

Instructions

1. 1 Place saffron in a small bowl. Add 1/2 cup boiling water; steep.
2. 2 Melt butter in a skillet that can be tightly covered over medium-high heat. Stir in rice and salt; cook, stirring constantly, until rice begins to absorb butter and becomes opaque, but do not let rice brown.
3. 3 Quickly pour in remaining 1 1/2 cups boiling water and saffron water. Cover immediately, reduce heat to low, and cook until all liquid is absorbed, about 20 minutes. For best results, do not remove the lid while the rice is cooking.

By CookingForDummies

Ingredients

• ✓ salt
• curry powder
• olive oil
• balsamic vinegar
• onion
• brown sugar
• garlic

Instructions

1. 1 Stir curry powder into olive oil in a bowl until fully dissolved. Add balsamic vinegar, onion, brown sugar, garlic, and salt; stir until evenly mixed.
2. 2 Refrigerate until flavors blend, 8 hours to overnight.

By tothelandofnod

Ingredients

• ✓ salt
• sweet onion
• white vinegar
• ketchup
• sugar
• paprika
• cayenne pepper

Instructions

1. 1 Mix onion, vinegar, ketchup, sugar, paprika, salt, and cayenne pepper together in a bowl until smooth.

By David

Ingredients

• ✓ salt
• okra
• olive oil
• cumin seed
• onion
• tomato
• curry powder

Instructions

1. 1 Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.
2. 2 Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot.

By vburrito

Ingredients

• ✓ salt
• yukon gold potato
• pea
• black pepper
• coriander
• pastry
• mint

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Fill a pot with water and add the salt; bring to a boil. Cook potatoes in the boiling water until tender, about 12 minutes. Transfer potatoes to a bowl and mash until chunky.
3. 3 Mix peas, pepper, and coriander into potatoes.
4. 4 Press pie crust into a 9-inch pie dish; fill with potato mixture. Sprinkle mint over filling. Carefully place second pie crust over the filling and pinch both crusts together to seal.
5. 5 Bake in the preheated oven until golden brown, about 15 minutes.

By Lee Abramson

Ingredients

• ✓ salt
• vegetable oil
• cumin seed
• jasmine rice
• water

Instructions

1. 1 Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
2. 2 Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.

By Manisha Pandit

Ingredients

• ✓ salt
• peanut
• chili powder
• red chili pepper
• cumin seed

Instructions

1. 1 Crush peanuts, chili powder, red chile pepper, cumin seeds, and salt with a mortar and pestle until fine and powdery.

By Allrecipes Member

Ingredients

• ✓ salt
• cilantro
• mint
• ginger garlic paste
• lemon juice
• green chile paste
• chicken breast

Instructions

1. 1 In a large bowl, grind together the cilantro, mint leaves, ginger garlic paste, lemon juice, green chile paste, and salt. Place the chicken in the bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.
2. 2 Preheat the oven broiler. Lightly grease a baking dish.
3. 3 Place the chicken in the baking dish, and broil 20 minutes, or until chicken juices run clear.

By Heeru

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
• all-purpose flour
• water
• egg
• butter
• caraway seed

Instructions

1. 1 Heat a nonstick crepe pan over medium-high heat.
2. 2 Meanwhile, whisk together flour and water in a large bowl. Add egg and mix well. Whisk melted butter, caraway seeds, and salt into flour mixture until batter is smooth.
3. 3 Pour about 1/4 cup batter into the heated pan. Tilt the pan around so batter forms an even, round shape. Cook until bubbles form throughout batter, 2 to 4 minutes. Flip crepe by using a spatula to loosen it from the pan. Flick your wrist upwards to give crepe a toss, flipping it, and landing it back in the pan. Cook the second side until lightly browned, about 30 seconds. Repeat with remaining batter.

By Elisabeth

Ingredients

• ✓ salt
• cayenne pepper
• turmeric
• wild pacific salmon
• oil
• cornstarch

Instructions

1. 1 Combine cayenne, turmeric, and salt in a bowl; add salmon and toss to coat. Set aside for 15 minutes.
2. 2 Heat oil in a skillet over medium-high heat. While oil is heating, sprinkle cornstarch over salmon; toss to coat.
3. 3 Add salmon to the skillet; cook until golden brown, about 1 minute per side.

By Tarama

Ingredients

• ✓ salt
• lime
• yogurt
• tandoori masala powder
• black pepper
• chicken thigh

Instructions

1. 1 Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
4. 4 Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes.
5. 5 Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).

By John Mitzewich

Ingredients

• ✓ salt
• cumin seed
• ice cube
• milk
• yogurt

Instructions

1. 1 Toast the cumin seeds in a small skillet over medium heat until they appear to be black and charred, about 8 minutes. Allow to cool to room temp; grind into a fine powder.
2. 2 Blend the ice, milk, yogurt, salt, and ground cumin together in a blender on high speed until smooth.

By Sunaina

Ingredients

• ✓ salt
• garlic
• olive oil
• onion
• olive oil
• apricot preserves
• vinegar
• ginger
• cayenne pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes.
3. 3 While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined.
4. 4 Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot.
5. 5 Pack the chutney into sterilized jars and process to seal.

By S

Ingredients

• ✓ salt
• corn kernel
• butter
• lemon juice
• garam masala
• chaat masala
• chili powder

Instructions

1. 1 Fill a deep saucepan with water; bring to a boil. Add corn and salt; cook until corn is tender, 5 to 7 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat. Add corn, lemon juice, garam masala, chaat masala, chili powder, and salt; cook until corn is light brown, about 5 minutes

By YOLANDA

Ingredients

• ✓ salt
• water
• sugar
• active dry yeast
• bread flour
• baking powder
• baking soda
• coconut oil
• plain non-dairy yogurt
• canola oil

Instructions

1. 1 Mix water and sugar in a bowl; whisk until dissolved. Sprinkle yeast over water; let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Combine flour, salt, baking powder, and baking soda in a separate bowl. Add 4 cups flour mixture, coconut oil, and yogurt to yeast mixture; mix until well combined. Add remaining flour mixture, 1 tablespoon at a time, until dough comes together. Knead until dough is soft and elastic, 3 to 4 minutes. Place dough in a large, lightly oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Preheat oven to 450 degrees F (220 degrees C). Heat a pizza stone.
4. 4 Divide dough into 8 pieces on a floured surface. Roll dough slightly and place over parchment paper. Cover with a towel and let rise for 20 minutes. Roll into 8-inch ovals. Transfer to the preheated pizza stone; sprinkle with water and brush with canola oil.
5. 5 Bake in the preheated oven until golden and puffy, 2 to 3 minutes.

By Fioa

Ingredients

• ✓ salt
• tomato
• onion
• ginger
• rice flour
• olive oil
• cumin seed
• chickpea
• curry powder
• cilantro

Instructions

1. 1 Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
2. 2 Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

By vburrito

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• white sugar
• cream cheese
• egg
• banana
• chai tea

Instructions

1. 1 In a medium bowl mix together flour, baking powder, and salt.
2. 2 In a separate bowl mix sugar, cream cheese, and eggs until light and fluffy. Mix mashed bananas and Chai into cream cheese mixture. Add flour mixture and mix until smooth.
3. 3 Pour mixture into a greased 9x5 inch loaf pan.
4. 4 Bake in a preheated 350 degree F(175 degrees C) oven for 60 minutes. Cool on rack. Remove from pan after 10 minutes.

By Talia

Ingredients

• ✓ salt
• water
• white sugar
• all-purpose flour
• clarified butter
• egg
• water
• ghee

Instructions

1. 1 Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips.
2. 2 Beat egg and 1 teaspoon water together in a bowl; add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours.
3. 3 Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper-thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make roti into a square. Repeat with remaining dough.
4. 4 Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat; cook roti until browned, 1 to 3 minutes per side.

By Suhara

Ingredients

• ✓ salt
• ice cube
• yogurt
• water
• ice
• sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Fill 6 tall glasses with ice cubes.
3. 3 Place yogurt, ice water, crushed ice, sugar, and salt in a blender; blend until frothy.
4. 4 Pour over ice cubes in the glasses to serve.

By Simmi G

Ingredients

• ✓ salt
• olive oil
• garam masala
• potato
• cauliflower
• yellow onion
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle vegetables with oil mixture and toss to coat; spread onto the prepared baking sheet.
3. 3 Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.

By France Cevallos