Re: amateur cooks
4 oz of Greek yogurt (imagine those single serve sizes that younger for brekkie etc)
1/4 c mayonnaise
pinch of salt
1/2 tsp vinegar
squeeze of lemon (from a small quarter cut piece)
1 tsp of olive oil
1/2 tsp of fresh dill
From what I have found and experienced while helping novice cooks is that it’s not so much the ingredients that matter, but technique. Once you learn the basics (grilling, frying, sautée, marinate, chopping, dicing etc) you’re good to go! Like the above, the amounts for the white sauce are not an exact science…you taste and adjust as you go! Also, the marinade for the chicken is a staple that can be used on fish, chicken breast and even lamb! You can use it for making kebabs when grilling. The rice is a basic technique too that can carry over to making desi pulaos.
Once you learn through trial and error how to navigate basic techniques, any recipe will fall into place. The most important thing is enthusiasm, the rest will come!