Whats Cooking!!!!

Dal makhani  is a staple food originating from the Punjab. Dal makhani is now universally recognized as a quintessentially Indian dish, and variations of the fare are served in a wide variety of eateries and restaurants internationally. Dal Makhani’s popularity is due in part to its versatility and the rich vegetarian dish can be served as a main meal, included in a buffet or as an accompaniment to a principal meal.  Ingredients: Whole Black Gram: 1 cup (Soaked Over night) Kidney Beans: 1/4 cup  ( Soaked Over Night) Tomatoes: 2 medium chopped Ginger: 1/2 inch cut into thin strips Garlic: 6 finely chopped Green Chillies: 4 Chopped Whole Red Chillies: 2 Red Chilli powder: 2 tsp Butter: 2 tbsp Onion: 1 small chopped Oil: 2 tbsp Water: 4 cups Salt as per taste Procedure:  In a pressure cooker  bring water to a boil. Add whole black gram, kidney beans, tomatoes, half of the ginger and garlic. salt to taste and close the cooker. Bring it to full pressure on hig

Its been long since I have posted something. With a new born its really difficult to cook something blog worthy and on top of it take pics and write about it. But finally I said to myself, its enough and decided to give some importance to my blog. Bombay biryani is a milder version of biryani  and incorporates potatoes in it. Ingredients: Chicken : 2 lbs ( I used 10 leg pieces but you can use the pieces you desire) Basmati Rice: 3 cups Potatoes: 2 large peeled and quartered Onion: 2 large thinly sliced Tomato: 2 large diced ( adjust according to the sourness of tomatoes you have ) Ginger garlic paste: 2 tbsp Yogurt: 1 cup Bombay Biryani Mix : 1 pack ( I used shan brand) Oil: 1 cup Procedure: Clean the chicken and make sure you drain as much as water possible. In a bowl mix together yogurt, ginger garlic paste, Biryani mix and marinate the chicken and potatoes in the mix for about 1 hr. In the mean while in a  pot heat oil and fry onions with a pinch of salt till t