Coconut Fudge (Nariyali ki Barfi)

2 cup of Khoya (condensed milk)
1 cup of grated coconut (unsweetened)
1 cup of sugar

Mix all the three ingredients together. Heat a heavy base skillet. Put the mixture in the skillet, and lower the heat. Keep stirring the mixture till it turns gooey. Turn off the heat. Apply grease (oil/butter) on a plate and set the mixture on it. Keep it in fridge for an hour and then cut them in little square

Mary Ann's Pecan Pie

Pie crust:

1 cup flour
¼ teaspoon salt
¼ teaspoon baking powder
⅓ cup Crisco (shortening)
⅓ cup cold water (approximate)

Pecan filling:

3 eggs
1 cup brown sugar
7 oz. light corn syrup
2 tablespoons bourbon
1 teaspoon vanilla
dash of salt
¼ cup melted butter or cream
1 heaping cup pecans

Pie Crust:

Mix dry ingredients. Cut in shortening with a pastry blender or a knife and fork until it resembles corn meal with pea sized clumps of shortening. Add water--stir in just enough to hold dough together. Makes enough for one 9-inch pie.

Filling:

Beat eggs. Add sugar, corn syrup, bourbon, vanilla, and salt. Mix well. Stir in melted butter. Mix in pecans. Pour into unbaked 9-inch pie shell. Bake at 450 F for 10 minutes. Reduce temperature to 350 F and bake 25-35 minutes longer, until filling is set.

Brownies

1 c plus 2 T sugar
½ c plus 2 T unsweetened cocoa
½ c butter
2 eggs
1 t vanilla
⅔ c flour
¼ t baking powder
½ t cinnamon
pinch salt

Melt butter. Mix butter, sugar, and cocoa. Add eggs one at a time. Stir in vanilla. Add dry ingredients. Stir just until combined. Bake in greased 9x9 inch pan at 350 F for about 30 minutes.

Maggi: The way I like it

The favorite Indian junk food: Maggi. Everyone likes it differently. Some like it boiled, some like it fried. The way I like it:

Ingredients:

- 1 tomato
- 1 cup peas
- 1/2 cup beans
- 1 Maggi Masala
- Tomato Ketchup, Maggi Masala chili sauce
- Badshah Chaat Masala to taste (I like Badshah Chaat Masala, you can try others)

Recipe:

• Boil Maggi noodles in a pan.
• Drain the water from the noodles and keep them aside.
• Boil tomato, pease and beans.
• Add the boiled Maggi noodles in the boiled vegetable mixture.
• Add the Maggi Masala (the tastemaker provided with the noodles).
• Add tomato ketchup and Maggi Masala chili sauce. It will thicken the mixture.
  
• Cook for 3 minutes to boil off the extra water and then turn off the heat.
• Add Chaat masala to your taste and eat. :)

Mushroom Do-Pyaza (Mushroom and Onion)

Ingredients:

- 4 cup mushroom
- 3 large onions
- 2 tomatoes
- 1/2 tsp turmeric powder (haldi)
- 1/2 tsp chili powder (lal mirch)
- 1 tsp coriander powder (dhaniya)
- 1 tsp garam masala powder
- 2 tbsp oil
- 5 garlic cloves
- salt to taste

Recipe:

• First chop onions, tomatoes and mushrooms.
• Now make a paste of half the onions, ginger and garlic.
• Heat oil in pan and add this paste.
• Once it starts leaving color, add all the dry spices.
• Mix well and add the remaining chopped onions and tomatoes.
• Fry well till tomatoes are tender and mixed well with the paste.
• Now add the mushrooms and mix well.
• Cover and let mushroom cook for five minutes.
• I like to add some green peas (and beans if you like) with the mixture and cook till its done.
• Turn off the heat.

Chilli Paneer

Ingredients:

- 5 medium tomato, chopped and made into paste
- 250 gm paneer, cut in cubes
- 1-1/2 tablespoons ginger paste
- 1-1/4 tablespoons garlic paste
- 5 spring onion, white and green, chopped into small pieces
- 4 teaspoons cornflour
- 1-1/4 teaspoons black pepper
- 1-1/2 teaspoons salt
- 4 teaspoons oil
- 2-1/4 teaspoons hot sauce
- 1 cup water
- 2 teaspoons paneer, grated (for garnishing)

Recipe:

• Mix cornflour, salt, black pepper and hot sauce in a cup of water to prepare paste.
• Heat oil in a heavy non-stick skillet.
• Add ginger and garlic pastes and stir-fry for a minute or two, until the raw smell of the paste is gone.
• Add the spring onion and stir fry for a minute.
• Add the tomato puree and cook for a minute
• Add the cornflour-water paste, stirring as you add it in and cook on low flame.
• Cover with a lid and allow to cook on low flame for 5 minutes.
• Remove from flame and mix well (you will notice the paste has become thicker due to the presence of cornflour. A beautiful brown color has appeared.)
• Add the paneer cubes and stir them lightly, being careful not to break.