Chocolate Pecan Pie

You Need:
1 cup sugar
1/3 cup HERSHEY'S Cocoa
3 eggs, slightly beaten
3/4 cup light corn syrup
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
1 cup pecan halves
1 unbaked 9-inch pie crust
Whipped topping

1. Heat oven to 350°F.

2. Stir together sugar and cocoa in medium bowl. Add eggs, corn syrup, butter and vanilla; stir until well blended. Stir in pecans. Pour into unbaked pie crust.

3. Bake 60 minutes or until set. Remove from oven to wire rack. Cool completely. Garnish with whipped topping. 8 servings.

Kachori

Missing the garam kachoris hot out of kadhai and the chutney to make it yummier.....
No more sobbing herez the recipe..

You Need
For Covering:
Refined flour 100 gms.
Soda Bicarbonate ¼ tsp.
Semolina 50 gms.
Ghee 2 tbsp.
Salt 1 tsp.
Water (to knead the dough)
Oil For frying
For Filling:
Split Green Gram (moong dal)225 gms.
Ginger 1" piece
Coriander leaves 1 cup
Green chilies 5 nos.
Asafoetida ½ tsp.
Coriander-cumin powder ½ tsp.
Ghee 3 tbsp.
Saunf 30 gms.
Coconut ¼ cup.
Chili powder 1 ½ tsp.
Turmeric powder ¾ tsp.
Lime 2 nos.
Sugar 1 tsp.
Salt To taste

1.Wash the split green gram and soak overnight.
2.Grind coarsely in circular grinding stone to whip in some air.If ground in an
electric grinder, be sure to whisk it with an egg beater to make it fluffy and light.
3.Scrape the skin off the ginger and grate.Chop the green chilies and set aside.
4.Grate the coconut and set aside.
5.Sieve the refined flour and set aside.
For the filling :
1. Heat the ghee in a frying pan and add the split green gram and saute over
medium to low heat until cooked.
2. Add the grated coconut, coriander leaves, green chillies, turmeric, chili powder
and salt to taste.
3. Now mix in the asafoetida, ginger and cummin-coriander powder.
4. Stir and add the lime juice and sugar and cook for a few minutes longer making
sure that he mixture is moist but completely devoid of extra water or liquid.
5. Adjust seasoning to taste, remove from the flame and add the saunf. Set
aside and start preparing the covering.
For the Covering :
1. Add salt to the sieved flour and rub in the ghee, add the rawa and enough
water to make stiff dough.
2. Keep the dough covered with a damp cloth for 45 minutes. Knead well and
divide the dough into equal portions.
3. Roll each portion, as for puris of 4" diameter and put some of the filling mixture
in the centre. Bring all the edges of the puri together and seal using little water.
Pinch the edges together.
4. Heat the oil until quite hot in a frying pan and deep-fry the kachoris on medium
heat until golden brown.
5. Drain off the excess oil and remove the kachories onto paper towels.

To Prepare the chutney
You Need
tamarind 1/2 cup
sugar/jaggery 2 tbsp
salt,red chilli powder 1 tsp each
roasted cumin powder 1tsp
garam masala powder 1 tsp

Soak tamarind for 20 mins.
Add plenty of water and boil for 10 mins.
Strain and remove all unwanted material.
Add all other ingredient and cook on low heat for 5 mins till a semi-liquid paste forms.
Vary ingredients according to taste.

Mughlai Potatoes

You Need
small potatoes 10-12 nos.
Cloves 4 nos.
Poppy seeds 2-3 tsp.
Green cardamoms 2 nos.
Green chilies 2 nos.
Fresh root ginger,grated 1 cm./ ½"
Garlic 3 cloves
Natural yogurt 150 ml.
Ghee 50 gms.
Grated onions 2 nos.
Ground coriander 1 tsp.
Ground cumin 1 tsp.
Chili powder 1 tsp.
Turmeric ¼ tsp.
Water 450 ml.
Peas 100 gms.
Single cream 2 tbsp.
Sugar ½ tsp.
Salt To taste

1. Scrub, scrape or peel the potatoes, then prick them thoroughly using a cocktail
stick/toothpick. Soak in cold water for about 10 minutes.
2. Grind the cloves, poppy seeds, cardamoms, chilies, ginger and garlic to a
paste.
3. Drain the potatoes, then mix them with the Curd/Yogurt, paste and salt. Allow
to stand for 1 hour.
4. Melt the Ghee in a heavy-based saucepan and fry the grated onion in it for a
few minutes. Add the coriander, cumin, chili powder and turmeric.Continue to fry
for 2-3 minutes.
5. Stir in the potato mixture and water, heat to simmering point and cook,
uncovered, until the potatoes are tender. This should take about 15-20 minutes.
6. Add the peas, cream and sugar, stir well and cook for a few minutes until the
peas are tender, then serve hot.
Note: If you like, you can first fry the potatoes in ghee until golden brown all over.

Coconut Rice

You Need
1 can coconut milk (or grind and extract milk from 1 coconut)
1 cup grated fresh coconut
1.5 cups basmati rice
whole garam masala(bay leaf,cinnamon,cloves,peppers)
1/2 cup fine chopped onions
2 tbsp ghee

Wash rice and soak in coconut milk.Add extra water an needed.
Heat ghee in a pan.Add whole masalas n allow to splutter.
Add onions and saute till translucent pink.
Add rice and cook till done.Each grain should be separate.
Garnish with grated coconut.
This itself is delicious but u cud couple it with kadi or solkadi.

Gujiya

You Need
1 cup maida
2 tsp rava
4 tsp ghee

For filling
2 tsp rava
few cashews,almonds,raisins cut into tiny pieces
karonji,
poppy seeds (khus)
2 tsp coconut powder or flakes
1/2 cup jaggery powdered

Knead a hard dough of maida,rava,ghee using either warm milk or water.Cover with cloth n keep aside.
Roast rava,poppy seeds,coco flakes slightly n separate.DO NOT burn!
Mix all ingredients for filling very well.Possibly mash them.
Make small balls of the dough and roll into circles.Use oil to help roll them instead of dry flour.
Place a spoon ful of filling in the center and close the rolls into semicircular arcs.
Bind the ends very well using lil water on fingertips.
Deep fry in ghee or oil.
Let cool and store in airtight containers.

Kofta Biryani

You Need

Cabuli chana (chikpea) 1 can
Mozzarella Cheese 1/2 pack
Basmati Rice
Green Chilly 1
Salt
1" Ginger
Tomato 2
1 tbsp Onion paste
Onion 1/2 cut in to small pieces
1/2 tsp Jeera powder
1 tsp Chilly powder
Garlic 2 cloves
3 tbsp Oil & Ghee
Bread Two pieces
Saffron soaked in milk- half cup
1 tsp Biriani Masala
2 tbsp Milk Cream

Make a paste of cabuli chana, ginger, green chilly and salt.
Now add mozzarella cheese & two pieces of bread to the mixture and make dough.
Make small balls and bake it in oven at 350^oC for 30 min.
Heat a pan add oil, fry onions add tomato, jeera garlic ginger paste, chilly powder, turmeric powder and biriani masala. Fry the masala then add water, bring it to boil. At the end add baked cabuli chana koftas, cook for another few min and put off the stove. Add cream to the kofta.
Prepare basmati rice separately.
Grease a baking dish with ghee, add a few tejpatta, spread one layer of rice, add one layer of kofta with gravy and then add another layer of rice.
At the top add saffron soaked in milk and then sprinkle ghee over the rice. Cover with an aluminium foil, put it in the oven at warm for half an hour.