It’s Christmas time and lots of baking going around which inspired me baking a cake too. After lots of online searches i found my friend Nidhi S Raj’s recipe of Tooti Fruity Cake as the best and worth trying. I followed the original recipe from http://soulandspicebox.com/eggless-tooti-fruity-loaf/….
Mutton Keema slow cooked with freshly choppe fenugreek leaves and green pea is a typical winter delicacy that is cooked in my house almost every weekend. The mutton keema along with some fried potatoes and methi matar gives an amzing flavor and texture to the dish. It not just increases the volume but also gives a bite to the dish. Teamed up with hot chapatis/rumali rotis or just plain white rice, Keema Methi Aloo Matar is a must have in winters….
Sometimes, the thought of making a Chicken Biryani seems too time consuming or difficult. Let this easy Chicken Pulao recipe come to your rescue. In no time, you can enjoy the taste of long grain, aromatic Basmati rice flavored with spicy chicken. Pulao is a rice-based dish which often also includes ingredients like vegetables and/ or meat. Long-grained rice varieties like Basmati are often used to prepare Pulaos. Sometimes the rice and other ingredients are cooked together in spices and broth, while other times the rice is par boiled and the vegetable and/ or meat are cooked in the spices and the rice is then added and stir-fried with them. You can use any cut of chicken for my Chicken Pulao, but I find that boneless, skinless thigh/ breast is the best for this dish. I cut the chicken into small 1.5″ chunks so it soaks up the marinade well. Yes, there is a marinating step in the recipe but before you get put off thinking this is all too hard, let me reassure you, it’s only 15 minutes… while you are preparing the other ingredients and frying the onions and spices, viola, your chicken is marinated to perfection! Serve Chicken Pulao with a green salad, yogurt or a Raita and pickle and you’re in business! Enjoy!…