Whats Cooking!!!!

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 Ground All-purpose Flour: 1 1/4 Cups  Baking Powder: 1 Tsp Unsalted, 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 a...

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 pound Ginger Garlic paste: 2 tbsp Curd: 4 ytbsp Lemon juice: 1 tbsp Coriander powder: 1tsp  Cumin powder: 1 tsp Onion: 1 medium chopped Red chilli powder: 2 tbsp Salt to taste For the gravy: Tomato Puree: 1 cup Butter: 2 tbsp Red chilli powder: 1 tsp  Ginger :1 tsp finely chopped Green chilli: 2 finely chopped Orange color: 1/4 tsp Fresh cream: 2 1/2 Tbsp Coriander powder: 1 tsp Cumin powder: 1tsp Sugar: 1tsp Salt 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 ...

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. Ingredients: 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 quarters Onion : 1 medium finely chopped Ginger Garlic Paste: 2 tbsp Tomato: 1 medium finely chopped Oil : 2 tbsp Turmeric Powder: 1tbsp Chilli Powder: 2 tbsp Cumin Powder: 1 tbsp Coriander Powder: 2 tbsp Cinnamon: 1/2 inch Cardamom : 2 bay leaf: 2 Salt to taste Method: Par boil the pieces of jackfruit with salt and some turmeric powder . Heat oil in a frying pan fry the boiled ...

Its a very popular Indo-chinese dish, which goes well with both vegetarians as well as non-vegeterians. For our last potluck party the theme was chines food and while all the items were decided we needed one more appetizer for the vegetarians so I decided to prepare this very delicious and crunchy dish. Ingredients: Potatoes: 3 Large peeled and cut into fingers like for french fries Garlic: 2 cloves  crushed Red chilli pwd: 1 tsp  Tomato sauce: 2 tbps salt : to taste oil: 1 1/2 tbsp For sauce: Tomato sauce: 1 tbsp Red chilli sauce: 1 tsp  Vinegar: 2 tbsp Garlic : 2 cloves crushed Honey: 1 1/2 tbp Spring onion greens: 1 tsp chopped oil: 1/2 tbsp  Procedure: Mix oil, red chilli pwd, tomato sauce, crushed garlic and salt and place the potato fingers, in a ziplock bag and shake well. Grease a baking tray and spread the potato fingers on the tray and bake at 200 degrees C for 35-40 mts. You need to tur...

Its been months since I posted my last recipe. But it has been really hectic with baby Kiara, inlaw visit and trip to India. But finally I got to it and so here is one of my all time fav recipes. Baingan bharta (Mashed Eggplant) is a South Asian dish the national cuisines of both India and Pakistan. Traditionally, the dish is often eaten with roti or paratha and is also served with rice and/or raita, a yogurt salad. Ingredients: Eggplant: 1 large Oil: 3 tablespoons Onions: 1 large chopped Green Peas: 1/2 cup Green Chilli: 2-3 chopped Garlic: 2-4 cloves chopped Tomatoes: 1 medium chopped Salt to taste Red chilli powder: 1 tsp Garam Masala Powder: 2 tsp Fresh coriander leaves chopped: 2 tbsp Procedure:  Roast the brinjal on a medium flame till well cooked and the skin has charred completely. Cool, peel and mash. Heat the oil in a non-stick pan and sauté the onions, garlic and green chili  till light golden brown. Add the tomatoes, salt and chilli...

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...