Cake House

With the summers comes the stone fruits and I get obsessed with cooking and baking with them. This obsession is not irrational as you just get a few days to enjoy these and then have to wait for an entire year for them to come back. So please bear with the upcoming recipes which will be featuring a lot of stone fruits :) Made this not so common combination a few days back and it was loved by all in the family. The sweet and tangy plums gives a characteristic flavor to the gravy which goes very well with the spicy mutton. This recipe need both dried plums and fresh plums but if fresh plums are not available, you can add a few teaspoons of lemon juice.The thing that you should always keep in mind while cooking with plums is to add them at the end of cooking. If they are added in between, they make the gravy a bit bitter. Here is how I made this curry. This recipe goes to the Kitchen Aid Contest organised by IFBM, the first f it's kind, food Blogger's meet that is happening in B...

Naan is one the most popular Indian breads other than Roti or Phulka. It goes very well with rich and creamy Indian curries and is one of the most ordered Breads in any Indian Restaurant. Earlier, when Kitchen was an alien place for me, I used to think that Naan could only be made in restaurants and there is no way you can recreate the same soft chewy texture at home. But after venturing in cooking at home and experimenting a lot, I have come up with a fabulous Naan recipe which has never failed me. So this time I used the same recipe for the dough and stuffed it with some spiced Mutton Mince and Voila, Delicious Keema Naan were ready in my Kitchen and were no less than the ones served in any fancy Restaurants. The best part about this recipe is that the Naan are made on a stove top using a griddle or tava and no fancy equipment or ingredients are required to make these. Here is how to make these superb Keema Naan at home. All you need is For the dough Maida \ All purpose flour - 4 cup...

Dhuwan dahi gosht is a mutton preparation where mutton is cooked in a spicy onion and yogurt based gravy and is then infused with the smoke released from a burning piece of charcoal. The charcoal is drizzled with kewra essence and ghee, which releases a very fragrant smoke. The subtle flavor of this smoke gives the gravy a very distinct flavor. Here is the recipe. All you need is Mutton - 600 g Oil - 6 tbsp Cloves - 3-4 Black peppercorns - 5-6 Cinnamon stick - 1 inch piece Black cardamom - 2 Dry red chili - 3-4 Onion - 2 cups ( Thinly sliced ) Ginger - 1 inch piece ( pounded ) Garlic - 6-8 cloves ( pounded ) Yogurt - 1 cup Coriander powder - 2 tsp Turmeric powder - 1\2 tsp Kashmiri red chili powder - 1 tsp Garam masala powder - 1\2 tsp A piece of coal Kewra eassence - 4-5 drops Ghee - 1 tsp Method of preparation Heat oil in a pressure pan. When the oil is hot, add cloves, black peppercorns, cinnamon, black cardamom and dry red chilies. Fry for 20 seconds. Add onion and fry till pinkish...

Bathua is a green that is available especially during the winter season. It's very healthy and rich in minerals and vitamins and can be incorporated in out diet in various ways. This bathue ka raita is easy to make and is very refreshing and delicious. Here is the recipe. All you need is Bathua leaves - 2 cups Yogurt - 1 cup Salt to taste Black salt - 1\2 tsp Roasted cumin powder - 1\4 tsp Red chili powder - 1\4 tsp Method of preparation Pick the leaves and discard the stems from the bunch of bathua. Heat water in a pan and when it comes to a boil, add the leaves. Cook for 2-3 minutes. Strain. Grind the leaves in a grinder to make a smooth paste. Whisk the yogurt till smooth. Add the bathua puree, salt, black salt, roasted cumin powder and red chili powder. Add little milk if you want the raita thinner. Notes - You can also add a green chili while grinding the bathua. You can give a tadka of cumin seeds and heeng to the raita if you want to make it little different. Just heat a tsp...