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Showing posts from May, 2015

Cherry Almond Loaf

Finally the season for fresh farm picked fruits and with it comes the delima of how to use all these beautiful fruits before they go bad. One of the fruits that go bad really soon is cherries. They are really delicious but had to consume a lot. Not advisable as well as it might lead to frequent visits to the loo :). So here is a very delicious and convenient way of using the cherries . A moist quick loaf with sweet cherries.
Ingredients: Almond: 1 Cup Blanched and finely GroundAll-purpose Flour: 1 1/4 Cups Baking Powder: 1 TspUnsalted, Softened Butter: 1 Stick Sugar: 3/4 Cup Large Eggs:3 Ripe Cherries:2 Cups Pitted  and cut Into Quarters
Procedure: Preheat oven to 375 degrees F. Grease an loaf pan In one bowl. Mix together the flour, salt and baking powder. In another bowl beat the butter with the sugar at medium speed with a hand or table mixer until light and fluffy. Add the eggs, one at a time, beating well between each. Add the ground almonds and mix. Add 1/2 the flour mixture and mix briefly…

Amritsari Murgh Makhani

Amritshari Murg Makhani  is a delicacy form state of Panjab which is really famous for its colorful culture, big hearted people and delicious lip smacking food. 
Ingredients: For the marination:
Chicken pieces: 1 poundGinger Garlic paste: 2 tbspCurd: 4 ytbspLemon juice: 1 tbspCoriander powder: 1tsp Cumin powder: 1 tspOnion: 1 medium choppedRed chilli powder: 2 tbspSalt to taste

For the gravy:
Tomato Puree: 1 cupButter: 2 tbspRed chilli powder: 1 tsp Ginger :1 tsp finely choppedGreen chilli: 2 finely choppedOrange color: 1/4 tspFresh cream: 2 1/2 TbspCoriander powder: 1 tspCumin powder: 1tspSugar: 1tspSalt to taste
Procedure: Mix all the ingredients for marination to make a paste. Marinate the chicken pieces with the paste and let it marinate for 2 hours. Heat butter in a heavy bottom wok and add the marinated chicken to it. Cook till the chicken is tender. In the meanwhile in a saucepan, heat butter and add red chilli powder, coriander powder, cumin powder, ginger, salt and chopped green chilli…

Panasakatha Tarkari (Kathal / jackfruit curry)

Unripe jackfruit is widely known as panasa katha in Odisha. It has a mild flavor and distinctive meat-like texture and is compared to poultry. It is used in curry dishes with spices, in Bihar, Jharkhand, Sri Lankan, Andhran, eastern Indian (Bengali) and (Odisha) and Keralan cuisines. The skin of unripe jackfruit must be peeled first, then the remaining whole jackfruit can be chopped into edible portions and cooked before serving.
Raw Jackfruit : 1 medium size (Peel of the outer layer of the raw jackfruit and cut into small pieces)Potato : 2  medium size cut into quartersOnion : 1 medium finely choppedGinger Garlic Paste: 2 tbspTomato: 1 medium finely choppedOil : 2 tbspTurmeric Powder: 1tbspChilli Powder: 2 tbspCumin Powder: 1 tbspCoriander Powder: 2 tbspCinnamon: 1/2 inchCardamom : 2bay leaf: 2Salt to taste
Method: Par boil the pieces of jackfruit with salt and some turmeric powder . Heat oil in a frying pan fry the boiled pieces of potato till slightly golden.

Remove the potat…