FoodYesh Yummy

24/11/2025

Submarine bun 😍❤️

Ingredients:-

This recipe yields approximately 8-10 buns.
Flour: 3½ - 4 cups (about 450-500g) bread or all-purpose flour

Water: 1 to 1½ cups (240-360ml) lukewarm water (around 105°F or 40°C)

Yeast: 1 packet or 2¼ tsp instant or active dry yeast

Sugar: 2-3 tbsp granulated sugar

Salt: 1 tsp fine or kosher salt

Butter/Oil: 2 tbsp melted butter or olive oil, plus extra for greasing

Egg Wash (Optional): 1 large egg mixed with 1 tbsp water, for brushing

Toppings (Optional): Sesame or poppy seeds

Instructions:-

1. Activate the Yeast

In a large bowl or the bowl of a stand mixer, combine the lukewarm water, yeast, and 1 tbsp of the sugar. Stir gently and let the mixture sit for 5-10 minutes until it becomes foamy. This indicates the yeast is active.

2. Prepare the Dough

Add the flour, remaining sugar, salt, and melted butter/oil to the yeast mixture. Mix until a shaggy, cohesive dough forms. If using a stand mixer, attach the dough hook and knead on medium speed for 8-10 minutes until the dough is smooth and elastic. If kneading by hand, turn the dough onto a lightly floured surface and knead for about 10 minutes. The dough should pass the "window-pane test" (stretching without breaking).

3. First Rise

Lightly oil a large bowl. Place the dough ball in the bowl and turn it over to coat the surface lightly with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

4. Shape the Buns

Gently punch down the dough to deflate it. Turn it out onto a lightly floured surface and divide it into 8-10 equal portions. For each portion:
Roll the dough into a roughly 8x8 inch square or rectangle.
Starting from the edge closest to you, tightly roll the dough into a log shape, like a jelly roll.
Pinch the seam together to seal it well.
Using your palms, roll and gently stretch the log on the work surface to ensure even thickness, making it about 11-12 inches long.

5. Second Rise and Bake

Line a large baking sheet with parchment paper. Place the shaped dough logs on the tray, leaving several inches of space between them. Cover loosely with a clean towel or oiled plastic wrap and let them rise for another 30-40 minutes, until visibly puffy.
While the buns rise, preheat your oven to 375°F (190°C). Brush the tops of the risen buns with the egg wash and sprinkle with sesame or poppy seeds, if desired. Bake for 18-25 minutes, or until the tops are golden brown.

6. Cool and Serve

Remove the buns from the oven and transfer them immediately to a wire rack to cool completely. Cooling them uncovered initially prevents a hard crust from forming. Once cool, slice them open and fill with your favorite submarine sandwich ingredients😍❤️

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24/11/2025

24/11/2025

Homemade noodles 😍❤️

Ingredients:-

2 cups All-purpose or high-gluten flour
1/2 tsp Salt
2 large Eggs (can use water instead for an egg-free version)
1 to 2 tbsp Water (optional, as needed)

Equipment:-

Large mixing bowl
Fork or chopsticks
Clean work surface
Rolling pin
Sharp knife or pizza cutter

Instructions:-

Combine dry ingredients: In a large bowl, whisk together the flour and salt.

Add wet ingredients: Create a well in the center of the flour mixture and crack the eggs into it.

Form the dough: Use a fork to gently whisk the eggs, slowly incorporating the surrounding flour until a sticky, shaggy dough forms. Add water one tablespoon at a time if the dough is too dry to come together.

Knead the dough: Turn the dough out onto a lightly floured surface. Knead for about 10-15 minutes until it becomes smooth and elastic.

Rest the dough: Wrap the dough in plastic wrap or cover it with a damp cloth and let it rest for at least 30 minutes. This helps the gluten relax, making it easier to roll out.

Roll the dough: On a floured surface, use a rolling pin to roll the dough to your desired thickness (keeping in mind that they will swell slightly when cooked).

Cut the noodles:
For straight noodles: Lightly flour the surface of the dough sheet. Roll the sheet loosely into a log. Use a sharp knife to cut the roll into even strips of your preferred width.

Unroll the noodles: Gently unroll the strips and separate them, dusting with more flour if needed to prevent sticking.

Dry the noodles (optional): You can cook the noodles immediately, or let them air-dry on a wire rack or floured surface for 2-3 hours for a firmer texture.

Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the fresh noodles and cook for only 1 to 4 minutes (fresh noodles cook very quickly). Cook until al dente, not mushy.

Drain and serve: Drain well and use immediately in your favorite recipes, such as a stir-fry or soup.

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18/11/2025

18/11/2025

Almond Cookies 😍❤️

Ingredients:-

½ cup unsalted butter, softened
½ cup white sugar
1 large egg
2 tsp almond extract
1 ¼ cups all-purpose flour
½ cup finely ground almonds (or almond flour)
Pinch of salt
Sliced or whole almonds for topping (optional)

Instructions:-

Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
Shape and bake the cookies until the edges are lightly golden.
Allow cookies to cool before transferring to a wire rack.

Tips:-

A simple glaze can be made with powdered sugar, liquid, and almond extract.
Gluten-free options using almond flour and egg whites are available.
Store cooled cookies in an airtight container for up to 5 days.

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16/11/2025

16/11/2025

Chicken Koththu 😍❤️

How to made:-

Roti:
Dolphin koththu uses hand-torn paratha, while traditional koththu often uses machine-cut godamba roti.

Preparation:
The paratha is added later in the cooking process for dolphin koththu, after the other ingredients and gravy are already mixed.

Name:
The name comes from the way the paratha pieces look like dolphins when they are tossed in the gravy.

Consistency:
It often has a higher gravy-to-roti ratio, making it juicier.

Common ingredients:-

Paratha roti
Eggs
Vegetables (such as onions, capsicum, tomatoes, and carrots)
Spiced meat (like chicken or beef)
Spices and sauces (such as ginger, garlic, chillies, soy sauce, and tomato sauce)
Chicken curry gravy

16/11/2025

Carbonara ❤️ or Pasta 👍 plz comment or press the like button

15/11/2025

15/11/2025

Homemade Pasta 😍❤️

Making pasta can refer to two things: making the fresh pasta dough from scratch or cooking dried pasta noodles.

How to Cook Dried Pasta:-

This is the most common way to prepare pasta for a meal.

Boil water: Fill a large pot with water and bring it to a rolling boil. Using a large pot ensures the pasta has enough room to cook evenly.

Salt the water: Add a generous amount of salt to the boiling water (about an ounce of salt for every quart of water, or roughly 1 teaspoon per 6 cups of water). This is crucial for seasoning the pasta itself, as very little seasoning will be absorbed after cooking.

Add pasta: Add the dried pasta to the boiling water and stir gently to prevent the noodles from sticking together.

Cook to al dente: Refer to the instructions on the pasta package for recommended cooking times. Start tasting the pasta one to two minutes before the suggested time. You want the pasta to be "al dente," meaning it is tender but still firm to the bite.

Drain and sauce: Once cooked, drain the pasta using a colander. Reserve a small amount of the starchy pasta water if your sauce recipe calls for it. Immediately toss the drained pasta with your desired sauce.

How to Make Fresh Pasta Dough:-

Making fresh pasta dough from scratch requires only a few simple ingredients and a bit more effort

Ingredients :-
200 grams (about 2 cups) all-purpose flour (or "00" flour)
2 large eggs

Optional: 1 tablespoon olive oil and a pinch of salt

Instructions:-

Form a well: Mound the flour onto a clean work surface or into a large bowl. Create a well in the center of the flour.

Add wet ingredients: Crack the eggs into the well. Add olive oil and salt (if using) to the center.

Mix: Use a fork to gently whisk the eggs, slowly incorporating the surrounding flour until the mixture thickens. Continue mixing until a shaggy, cohesive dough forms.

Knead: Use your hands to press the dough together. Knead the dough for 10-15 minutes on a lightly floured surface until it becomes smooth, elastic, and springs back slowly when poked. Kneading develops the gluten, giving the pasta its structure.

Rest the dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. Resting allows the gluten bonds to relax, making the dough easier to roll out.

Roll and cut: Roll the dough out using a rolling pin or a pasta machine to your desired thickness. Cut the dough into noodles of your preferred shape (e.g., fettuccine, spaghetti, etc.). Dust the cut pasta lightly with flour to prevent sticking.

Cook fresh pasta: Cook the fresh noodles immediately in a pot of salted boiling water. Fresh pasta cooks very quickly, typically in 1 to 3 minutes, depending on its thickness. Always taste a strand to check for doneness.

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