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...

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 sa...