Since all of us have to eat to survive, and not everybody has the luxury of either 1, ordering food daily or 2, having somebody to prepare their meals, I figured that it'd be an interesting idea to share recipes and techniques used while cooking with each other. Everybody has different experiences and different way of doing things, so maybe you might have the knowledge that somebody else might need.There is no need to keep things simple or to make things complex. Feel free to post any recipes that you have experience making and let everybody else know how you overcame any challenges you faced while following the recipe.Pls don't copy recipes from the internet of your favourite dish that your grandmother makes or something because we all have access to the internet, thanks.All dishes from any part of the world are welcome.Buy less, cook more.

For a moment I thought I was on Reddit by mistake lol

Hello, first of all, thank you for creating this thread and I really hope more people can contribute to it because for me, cooking is something I really enjoy and not everyone dares to do as blind people.
Now, as for the recipe, I'll share a main dish, that's basically chicken in a garlic-wine sauce.
You will need:
4 chicken thighs
3 or 4 garlic cloves
Salt
Pepper
A teaspoon of thyme
1/4 cup of flour
Oil
Approximately 300ml of water
100ml of wine (honestly, I'm not sure which one to use, but I've used different wines and, although the flavor changes, both work very well.)
One lemon.
Instructions:
1.
Season the chicken thighs. I like to pat them dry with paper towels, and the way I season them is by mixing a little salt, pepper, dried thyme, and then covering each thigh, trying to press inside and under the skin so that the flavor permeates everywhere. Then, I lightly coat them with flour, it's not much really and it's an optional step, but I do it so that when we make our sauce, it thickens, plus I like the way the skin turns out when fried. While seasoning and before coating with flour, if you like, you can add a little lemon juice. Set aside or refrigerate for a few minutes.
2.
Heat a little oil in a skillet and add the 4 peeled garlic cloves. I like to make a few cuts (without cutting the garlic clove completely) just so that the garlic releases its essence. Fry for about 2 minutes over medium heat to prevent them from burning, and then remove them. Note: I help myself to remove them with a spoon, or even with my fingers when the oil is not so hot anymore.
3.
If there is enough oil, skip this step, otherwise, add oil to cover the bottom of the skillet to fry the chicken. It's not deep frying, just enough to cover the bottom of the skillet and possibly a little more. Fry the chicken thighs for about 12 minutes on each side, I fry them over medium heat, or medium-high heat. Do not overcrowd the skillet.
4.
While they are frying, add lemon juice to the water, it's up to your taste, add a little salt, and crush the garlic you fried previously. The reason I didn't crush it before is that it would have been a bigger problem to remove it from the oil, and if I fried it before the chicken, it's so that the oil in which I'm going to fry it becomes infused with garlic and gives it a good flavor. You can add it to the water mixture, but I don't.
5.
Once the chicken is fried on both sides, reduce the temperature a bit, add the garlic back for a few seconds just to brown a little more, add the water mixture, and mix carefully. Then add the wine and continue stirring. After a few minutes and when it starts to boil, cover and let cook for about 15 minutes, then uncover, flip the thighs, and cook for another 15 minutes.
6.
The chicken should be ready. If you feel the sauce needs to thicken, mix a little flour or cornstarch with a little cold water and add it to the sauce, then continue stirring for a few minutes.
7.
Serve 1 or 2 thighs per plate with some of the sauce, serve with rice.
Note1: Rabbit meat is also very good for this dish.
Nothe 2: It will sound stupid but I am not sure yet about a few words in English so not sure if a skillet is really a skillet, or a pan, or whatever LOL.
Also feel free to adjust any ingredients to your liking, honestly many times I just do it at random and how my heart feels it will taste good.

@Naday Thanks for sharing your recipe! It seems similar to coq au vin, a French dish you might be interested in. I haven't made it myself yet, but I've tried it, and it tasted quite good.
I hope people keep on sharing their ideas here. 👍🏼

want to cook something without the gass or heating . for now its different types of sandwitch.

@aayushi I would be more than happy to help you, and even to bring you to a higher level so you can cook even using heat! Feel free to message me anytime and I'll help as much as possible.

I'm a lazy person who also happens to enjoy good homemade food, so here are my tips that help me save time and be even lazier with that remaining time.
Dicing onions doesn't have to be a boring task and you don't even have to use a cutting board if you're cutting just one onion. Just remove the stem end of the onion, cut it in half and peel, and place each half on a cutting board if you're using one with the root end facing away from you. Starting from close to the root end but not quite, cut the onion with parallel slashes that are a bit apart. When you're done, turn it 90 degrees and again make vertical parallel cuts crisscrossing the previous slashes. These second cuts should be horizontal in relation to the root facing away from you. Lastly, start cutting from the side of the onion this time parallel to the cutting board, moving towards the root end, to dice the onion into small cubes. Pay attention not to cut through the root because it's the only thing that keeps the onion intact during the whole process.
Also, I've recently discovered that pealing garlic is easier when you put it on a flat service like a cutting board and apply pressure with the flat side of a knife until you hear a few crunch sounds. After that magic happens and the dry peal comes off in a few seconds when you try and twist.
If you're a bit liberal with your hands and foolishly have no inhibitions like me, I can also recommend supporting your spatula or turner hand with your other hand to make flipping easier. Needless to say, don't do that when you're dealing with liquids or runny batter like pancakes.
To cut pizza, forget about a dedicated pizza cutter and just use regular or kitchen scissors. It really works and takes no time, esthetics be damned.
Oh finally, make your flat white with a moka pot if you don't have a better setup at home.