Recipe Book

Aloo Gobi (Cauliflower-potato)

2010-10-29T19:32:00.000-07:00

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

2010-01-18T21:44:00.000-08:00

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)

2009-10-17T10:43:00.000-07:00

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

2008-09-09T18:40:00.000-07:00

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

2008-09-09T18:39:00.000-07:00

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

2008-09-07T14:56:00.001-07:00

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)

2008-09-07T14:42:00.000-07:00

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

2008-09-07T13:52:00.000-07:00

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.