Monthly Archives: September 2013

Cherry Loaf

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3 tablespoons butter, soften
1/2 cup sugar
1 large egg
1/2 teaspoon almond extract (optional)
1/2 teaspoon vanilla
3 tablespoons maraschino cherries, chopped, juice reserved
2 tablespoons cherry juice (maraschino juice)
2 tablespoons orange juice
1 cup all-purpose flour
1/2 teaspoon baking powder

In a bowl, beat butter and sugar until creamy. Add the egg, almond extract and vanilla while beating. Add cherries and the juices. Beat to combine everything.

Put flour in a small bowl. Add baking powder and salt. Add to the mixture of cherries. Stir just enough to wet the dry ingredients. Pour the dough in a greased loaf pan. Cook in the oven at 350 F for about 45 minutes or until a toothpick inserted in it comes out dry. Cut in 8 slices.

Desi Murgh

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1/4 cup sunflower oil
2 large onions, finely sliced
2 tsp. garlic paste
2 tsp. ginger paste
4 tomatoes, peeled and finely chopped
2 oz. plain Greek-style yogurt
1.5 tsp. red chili powder
1 tsp. ground turmeric
1 tsp. cumin seeds
2 tsp. ground coriander
3 large black cardamom pods
6 cloves
1 bay leaf
chicken pieces
5-6 tbsp. chopped coriander leaves

Heat the oil in a large saucepan, add the onions, and cook until dark golden brown.  Remove the onions with a slotted spoon.  Allow to cool, then chop them finely in a food processor.  Set aside.

Add the garlic and ginger pastes to the hot oil in the saucepan and stir for a few minutes.  Add the tomatoes and stir in well, then stir in the yogurt.  Cook for 5-6 minutes.  Add the browned onion paste and stir to mix, then add all the spices, the bay leaf, and salt to taste.  Cook, stirring, until the oil separates out.

Put the chicken pieces in the pan and spoon the spice mixture over them.  Add 2 cups water.  Put the lid on the pan and cook over low heat, stirring occasionally, for 40-50 minutes or until the chicken is cooked through and tender.  Add more water if needed.

Remove the lid and continue cooking for 10 minutes or until the oil in the sauce separates out.  Stir in 1/4 cup of the chopped cilantro.  Garnish with the remaining chopped cilantro and serve.