Kitchen Corner-Try It

Teriyaki Mushrooms and Chicken Stir fried mushroom and chicken with teriyaki sauce makes a quick and simple meal. This is an easy stove top chicken teriyaki. You can use the sauce to grill or bake the chicken.Grilling enhances the flavor of this savory sweet sauce by giving a caramelized coating to the chicken. The quick stir fry method also tastes delicious. I tried the home made teriyaki sauce from Swathi's blog . She made with tofu,I used chicken and mushrooms instead. Ingredients  Chicken- thin strips- 1 lb Sliced mushrooms- 2 cup Onion cut into cubes- 1 medium Garlic- 2-3 cloves pepper powder- 1/2 tsp salt to taste For the sauce Soy Sauce-1/3 cup (I used Kikkoman Soy Sauce) 1/4 cup mirin ( Japanese Rice vinegar)  Palm Sugar-1 tbs  Black strap molasses- 1 tbs (or you can use dark brown sugar) Grated ginger- 1 tbs Minced garlic- 2 cloves Sesame oil- 1 tbs water/ chicken stock-2 tbs Toasted sesame seeds- 1 tsp Mix all the ingredients listed un

Chinese Almond Cookies Chinese Almond Cookies is rich, crisp tender and  buttery cookies. I first came across this recipe in Sherry Yard's Secrets of Baking . It was also part of the baking partners challenge. I could not try it then, but had saved the recipe. Since it is Christmas I decided to bake these cookies. The flavor of this cookie comes from Almond paste and almond extract. Almond paste is available in supermarkets. Amaretto, Italian liquor made of bitter almonds and apricots can also be used instead of almond extract. You can also add ½ cup of sliced toasted almonds to give the cookie more texture. Recipe Source: The Secrets of Baking-Simple Techniques for Sophisticated Desserts, Sherry Yard Ingredients All Purpose Flour- 2 1/2 cups Baking powder- 1 1/2 tsp Butter- cold unsalted- 6 oz./ 1 1/2 stick Sugar- 3/4 cup + 1 tbs for rolling Almond paste- 1/2 cup Orange zest- 1 tbs Almond extract- 1/2 tsp Egg- 1 large Egg white-1 Almonds- 1/3 for garnish De

Mughlai Chicken Today's dish is a Classic Indian dish and the tradition can be traced back to the Mughal period.This Chicken cooked in a creamy rich and aromatic sauce with exotic spices and nuts.The recipe is inspired from here .  It dish is time consuming,but really worth the effort. Try this you will love it! Ingredients To Marinate Chicken- 2 lb Ginger garlic paste-  1 1/2 tbs Turmeric powder- 1/3 tsp Green chilly paste- 1 tsp Salt For the gravy Onion- 2 medium Ginger garlic paste- 1 tsp Green chilly paste- 1 tsp  Chilly powder- 1/3 tsp White pepper powder- 1/3 tsp Coriander powder- 3/4 tsp Nutmeg powder- a pinch Almonds- 1/3 cup Cashew nuts- 8-10 Yogurt- 3/4 cup Heavy cream- 1/3 cup Garam Masala- 1/2 tsp Cumin powder- 1/3 tsp oil For tempering Ghee - 2 tbs Cardamon-2 Black Cardamon- 2 Cinnamon stick-1 inch  peices-2 Aniseed- 2 Cloves- 3 Slivered Almonds- 2 tsp Raisins-  2 tsp Fried Onions and mint to garnish  Soak almonds in w

Bûche de Noël/Yule Log Cake  Baking partners challenge for this month is Christmas Cake.When  Swathi announced Bûche de Noël/Yule Log Cake I was really excited about the challenge.This month’s recipes are suggested by Tanushree of Ma Niche .There are 5 recipes she found out for us. Four of them are Yule cake, and fifth one is Nicaraguan Christmas cake. Every celebration is incomplete without a rich food tradition.Yule log as the name suggest is sweet roulade shaped and frosted to resemble a log. In France it is served during Christmas and Yule festival . The Yule festival is mid winter festival celebrated in Germany and the tradition extended even before the origin of Christianity. Later it become part of Christmas and the Yule log or the log cake become symbolic to ancient traditions and observance. This cake is delicious with a soft sponge roll, mocha flavor filling and a dark fudge frosting. The recipe source is from here Adapted from Williams-Sonoma Collection Ser

Pomegranate lemonade is refreshing and healthy drink. The sweet and tart sweet pomegranate goes well with tangy  lemon .I used the Meyer lemons which is sweeter than regular lemons. Adjust sugar as per your taste. Ingredients Pomegranate juice- 3/4 cup Lemon juice- 3/4 cup Water- 4 cup Ice as  needed For the simple syrup Sugar- 3/4 cup Water - 3/4 cup Pinch of salt To make the simple syrup add sugar and water  into a sauce pan and bring it to rolling boil. Make sure the sugar is completely dissolved. Add a pinch of salt and allow to cool completely. Squeeze lemon juice and extract juice from the pomegranates (you  can also use store brought pomegranate juice). Mix this with water and the simple syrup. Use half of the simple syrup first and check. Adjust sweetness according to taste. Serve with ice cubes and mint leaves. Try this Hope you all enjoy!

Strawberry Upside Down Cake Strawberry upside down cake is fruity,rich and delicious dessert. I already posted a pineapple upside down cake and pear upside down cake which is more traditional. I love upside down cakes because they are simple and easy to make, yet tastes and looks exotic. Unlike pineapple upside down cake the strawberries does not retain much of its shape and become soft. But it makes the cake soft and tender and the cake absorbs the flavorful caramelized  strawberry syrup. Ingredients Strawberries- 1 1/2 cup (cut into half) Light Brown Sugar- 1/2 cup Cake flour- 2 cups Unsalted butter- 6 tbs Vegetable oil- 3 tbs Baking powder 1 1/2 tsp Baking Soda- 1 tsp Salt-1/3 tsp Granulated sugar 3/4 cup Eggs-2 Vanilla essence - 2 tsp First step is to prepare the cake pan. Heat 1/2 of the butter ( reserve the rest for the cake). Take an eight inch cake pan and pour butter into it and spread the brown sugar evenly. Arrange strawbe