CHKEN BIRIYANI

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PALAK PANNER WITH CHESS

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 Palak Paneer  – Spinach And Cheese Curry  When I was very little, we almost always ate at home. Going to dine out was a luxury and reserved for very special ocassions like someone’s wedding. Over the years, that luxury was extended to birthdays and then to celebrate small achievements – an award at school, completing another year at school, promotion at work. And then just like that, I was at college and we no longer needed an excuse to dine out. We went when we felt like it. The world had changed.  My parents were creatures of habit. To a very large extent, they still are. They belong to the clan of people that believe that if you love something, just do that very thing every single time and nothing else. In all those years of first dining out frugally and then more and more often, they always chose to go to the same restaurant. It was their favourite and because my brother and I didn’t know any better, it was our favourite too. It was an Indian veget...
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MUSROOM CURRY

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                                    MUSROOM CURRY Ingredients: Mushrooms-250gm Onion-1 sliced Garlic-2 cloves Potato-1 cut into small cubes Mustard paste-2 tbsp Poppyseeds paste-1tbspn Green chillies Mustard oil How to make Mushroom Curry : Cut the mushrooms into slices. Add 1 tbspn mustard oil in a pan and fry these mushroom with some salt and turmeric powder. Set them aside.Similarly fry the sliced potatoes and keep aside. Now add some mustard oil in the pan and when the oil is hot add garlic and fry till they are red. Then add the sliced onions and fry then till golden brown then add some salt,turmeric powder and green chillies. When the oil separates add the fried potatoes and mushrooms.Fry for a min and then add some water.When it comes to boil add the mustard and poppy seeds paste. Cook them until the potatoes are done and before you turn the gas off add hal...
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Pumpkin Bars usa special

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Ingredients Bars: 4 eggs 1 2/3 cups granulated sugar 1 cup vegetable oil 15-ounce can pumpkin 2 cups sifted all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda Icing: 8-ounce package cream cheese, softened 1/2 cup butter or margarine, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract make this recepie: Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth...
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