Best banana bread

Active: 20 minutes; Total: 1 hour 30 minutes; Serves: 8 to 10

Butter, unsalted, melted	½ cup
Pecans, toasted, chopped	1 cup
Flour, all-purpose	1 ¾ cup
Sugar, granulated	½ cup
Baking soda	1 teaspoon
Cinnamon, ground	1 teaspoon
Salt, fine	½ teaspoon
Nutmeg, freshly grated	¼ teaspoon
Eggs, lightly beaten	2 large
Buttermilk, sour cream, or yogurt	½ cup
Sugar, brown	½ cup
Vanilla extract	1 teaspoon
Bananas, mashed	1 ½ cups

1. Preheat the oven to 350°F; lightly butter a 9-by-5-inch loaf pan. 
2. In a large bowl, whisk together the pecans, flour, granulated sugar, baking soda, cinnamon, salt, and nutmeg. 
3. In a medium bowl, whisk together the eggs, butter, buttermilk, brown sugar, and vanilla; stir in the bananas. 
4. Fold the banana mixture into the flour mixture until just combined. 
5. Pour the batter into the prepared pan, and lightly tap the pan on the counter to evenly distribute the batter. 
6. Bake until browned and a toothpick inserted into the center comes out clean, about 1 hour. 
7. Let the bread cool for 10 minutes in the pan on a rack, then turn out onto the rack to cool completely. 

Recipe from Food Network.

Chicken korma

Active: 30 minutes; Total: 45 minutes + marinade; Serves: 2 to 4

Chicken, bone-in, skinless	1.2 pounds
Yogurt, plain	3 tablespoons + ¼ cup
Garlic, grate with microplane	2 cloves
Ginger, grate with microplane	1-inch piece
Turmeric, ground	¼ teaspoon
Paprika	1 teaspoon
Garam masala	1 teaspoon + ½ teaspoon
Salt	½ teaspoon + ¼ teaspoon
Oil	1 ½ tablespoons + 1 tablespoon
Cardamom, green, whole	5 pods + 1 pod
Onions, red, sliced	2 medium
Almonds, whole	4
Cashews, whole	6
Water	½ cup
Bayleaf	1 leaf
Cloves	3
Cinnamon	2-inch stick
Serrano chili, slit	1
Coriander powder	1 ½ teaspoon
Cilantro	Garnish
Rice, cooked

1. In a mixing bowl, combine the chicken, 3-tablespoons yogurt, garlic, and ginger. 
2. Add the turmeric, paprika, 1-teaspoon garam masala, and ½-teaspoon salt. 
3. Mix together; set aside in the refrigerator up to overnight. 
4. Heat 1 ½-tablespoons oil in a pan, then add 3 to 5 cardamom pods. 
5. Add the onions; sauté, stirring often, until golden brown and caramelized. 
6. Turn off the stove, and add the almonds and cashews; cool completely. 
7. Blend the onion mixture with ¼-cup yogurt until smooth; set aside. 
8. In the same pan, heat 1-tablespoon oil, then add the bayleaf, cloves, cardamom pod, and cinnamon; sauté for a minute. 
9. Add the chicken and chili. 
10. Sauté on medium heat until the smell of raw garlic and ginger goes away; about 5 to 7 minutes. 
11. Add the onion paste and water, then ¼-teaspoon salt. 
12. Add ½-teaspoon garam masala and coriander powder, mix well.
13. Cover and cook on medium heat until the chicken turns tender and is soft cooked; adjust salt as needed, and add more water if it is too thick.
14. Sprinkle with cilantro, serve with rice. 

Recipe from Swasthi’s Recipes, June 2020.

Super crispy fried chicken sandwich

Active: 30 minutes; Total: 2 hours 30 minutes; Makes 12 sandwiches

Pickles, dill chips; ½ cup brine reserved, about 60 pickle chips reserved	32 ounces
Salt, kosher	1 tablespoon + 1 tablespoon
Paprika	2 teaspoons
Pepper, freshly ground	1 teaspoon + 1 tablespoon +
Cayenne	½ teaspoon +
Garlic powder	½ teaspoon
Onion powder	½ teaspoon
Chicken thighs, boneless, skinless	12
Buttermilk or well-stirred whole milk yogurt	1 cup
Water	½ cup
Egg	1 large
Flour, all-purpose	4 cups
Cornstarch	¼ cup
Oil, peanut
Mayonnaise	1 cup
Hamburger buns	12
Lettuce, shredded	6 cups
Tomatoes, ripe, sliced	12

1. Stir together the pickle brine, 1-tablespoon salt, paprika, 1-teaspoon pepper, cayenne, garlic powder, and onion powder in a small bowl. 
2. Place chicken thighs in a gallon-sized ziplock plastic bag; pour in the brine mixture. 
3. Seal the bag, and massage until the chicken is evenly coated. 
4. Place in the refrigerator; let marinate at least 2 hours, up to 8 hours or overnight. 
5. Whisk together the buttermilk, water, and egg in a large bowl. 
6. Remove the chicken from the brine; discard the brine. 
7. Add the chicken to the buttermilk mixture. 
8. Whisk together the flour, cornstarch, 1-tablespoon salt, and 1-tablespoon pepper in a shallow dish; set aside. 
9. Preheat your oven to 200°F. 
10. Pour oil to a depth of ½ inch in a 12-inch cast-iron skillet; heat oil over medium to 350°F. 
11. Working in batches, remove three or four chicken thighs from the buttermilk mixture, and place in the flour mixture, pressing to adhere. 
12. Lift from the flour mixture, and gently shake off excess. 
13. Carefully place the chicken in hot oil, taking care not to overcrowd the skillet. 
14. Cook, adjusting heat as needed to maintain oil temperature of 350°F, and turning every 1 to 2 minutes using tongs, until a thermometer inserted in the thickest portion of thigh registers 165°F, and the breading is golden browned and very crispy, 6 to 8 minutes per batch. 
15. Remove the chicken from the skillet, and place on a wire rack set inside a rimmed baking sheet. 
16. Place in preheated oven to keep warm while repeating the frying process with the remaining chicken. 
17. Spread 1 heaping tablespoon of mayonnaise onto the cut sides of each bun. 
18. Arrange five to six pickles on each bun bottom; top with one chicken thigh, ½-cup lettuce, and a tomato slice. 
19. Cover with top bun; serve immediately. 

Recipe from Food&Wine Magazine, August 2020

Pressure-cooked tandoori-style chicken

Yogurt, plain	2 cups
Turmeric, ground	1 teaspoon
Salt	½ teaspoon
Garlic, minced	1 clove
Cayenne	Pinch
Garam masala	1 teaspoon
Lemon juice, fresh	1 teaspoon
Sugar	2 teaspoons
Chicken breasts, boneless, skinless	8
Oil, canola	2 tablespoons
Chicken stock	½ cup
Rice, cooked
Cilantro, chopped

Note: This recipe uses an Instant Pot.

1. In a large mixing bowl, whisk together the yogurt, turmeric, salt, garlic, cayenne, garam masala, juice, and sugar. 
2. Place the chicken in a large resealable plastic bag, and pour the marinade over the chicken. 
3. Seal the bag, and refrigerate for at least 4 hours or overnight. 
4. Remove the chicken, and reserve the marinade. 
5. Press Sauté and heat the pot until the indicator reads Hot. 
6. Add the oil and swirl the pot to evenly coat, then brown the chicken on all sides; press Cancel. 
7. Add the marinade with the stock, lock the lid, press Poultry, press Adjust to select More, and cook for 5 minutes. 
8. Release the pressure naturally, and remove the lid. 
9. Using a slotted spoon, transfer the chicken to a bowl and keep warm. 
10. Press Sauté and simmer the sauce is reduced and thickened, about 10 minutes. 
11. Return the chicken to the pot, and serve with rice garnished with cilantro. 

Recipe adapted from The Easy Pressure Cooker Cookbook.

Lamb pitas

Lamb leftovers	Recipe
Yogurt sauce	Recipe
Pitas
Lettuce leaves
Tomatoes, chopped
Avocados, chopped
Alfalfa sprouts

1. Thinly slice the lamb leftovers; reheat.
2. Warm the pita bread.
3. Line the pita with a lettuce leaf.
4. Generously stuff with sliced lamb, and drizzle the sauce all over.
5. Sprinkle with tomatoes, avocados, and sprouts.