Aloo Gobi (Cauliflower-potato)

Ingredients:

1 gobhi (Cauliflower)
1 potato

1/2 cup peas

1 onion
1 big tomato
4-6 garlic cloves

A small ginger root 

Spices:
2 tsp Garam Masala

3 tsp corainder powder
1/2 tsp chilli Powder (optional)
1 tsp mango powder or Aamchor powder

1/4 tsp turmeric powder

1 tsp cumin

1/2 tsp asafoetida powder or hing

Salt to taste

1 Tsp oil to cook

Reciepe:
- Cut onion and tomato in small pieces. Also cut cauliflower and potato to about 1 inch pieces. 

- Make ginger-garlic paste and mix turmeric powder, salt, coarinder powder, chilli powder and some water.

- Heat the oil in a pan and add cumin and asafoetida powder in it. When cumin is roasted (turns brown), add ginger-garlic mixture in it.

- When the paste turns golden brown, add onions to it. Let the onion fry till they become golden-brown.

- Now add tomatoes in it and cook for another 5-10 min. 

- When tomato and onion forms a kind of paste, add cauliflower, potatoes and peas in it. 

- Add Garam masala and mango powder in it. 

- Let it saute, till potatoes and cauliflower are done (poke the potato with a fork to see if they are done. If the fork penetrates without effort it is done).

Chicken Curry

Ingredients:

1 lb Chicken
1/2 onion
1 big tomato

Spices:
2 tsp coriander powder or dhaniya powder
2 tsp Garam Masala
1 tsp Chilli Powder (optional)
1 tsp Mango powder or Aamchor powder

Or instead of combination of the above spices, use 4 tsp Badshah Chicken Masala

Salt to taste

Reciepe:
-  Mix all the spices together or just use the Badshah Chicken Masala instead of all the spices. Divide the spices in two half.

-  Thaw the Chicken with cold water. Marinate the Chicken with one half of the spices for around 30 minutes.

-  Cut the onion in small pieces

-  Microwave the tomato for 5 min. Peel off the tomato skin and grind the tomato to make the tomato puree.

-  Warm 1 tsp of oil in a frying pan. Add onion to the pan. Fry it till golden brown. Add tomato puree and let it thicken.

-  Add rest of the spices.

-  Add the marinated chicken and cook till chicken is cooked. You can use pressure cooker to cook chicken. One whistle should be enough for cooking the chicken.

-  Serve with roti or rice.

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.