Pudding aka Flan aka Caramel Custurd

3 Large Eggs
1 can evaporated milk
1 can sweetened condensed milk
5 tablespoons of granulated sugar
Splash of vanilla extract

This is an easier and creamier version of the pudding recipe. Accidentally got hubby on the pudding...sweet! :)

Take a round steel cake pan (about 7 inch diameter). Put 4/5 tablespoons of sugar on the pan and put it directly on the stove at medium heat. The sugar starts to bubble and turn brown. Wear mitts and keep swirling the pan until all the sugar caramelizes and the pan bottom is covered. Set aside to cool. The caramel will crack as it cools, that's normal.

Heat oven to 350F. In a large mixing bowl take 3 large eggs, one can of sweetened condensed milk, one can of evaporated milk and vanilla extract. Mix very well with a mixer. When caramel in the pan is completely cooled, pour the egg mixture into the pan.

Take a 13x9 cakepan and pour about an inch and half of water into it. Place the pan with the egg mixture inside the larger pan to create a water-bath. Keep it uncovered. Now place the pans in the oven.
Bake at 350F for 50 mins. When you take out the flan/pudding, it may jiggle slightly. Let it come to room temperature, then cover and keep in refrigerator for at least 3-4 hours... overnight is even better.

When ready to serve, open the cover. Take a knife and slightly loosen the edges of the flan/pudding. Take a large plate and cover the round pan. Invert so that the pudding is served on the plate. Lift the round pan.

Got this recipe from Moni Bhabi...thanks!!!

Chicken 65

Cube 4 chicken thighs. Add ginger powder, garlic powder, black pepper powder, cornstarch, salt and an egg. Fry in oil... take a little at a time or it will clump together. Once fried and cooked through, set aside.

In pan put some oil, cumin seeds, chopped garlic and ginger, green chilies and curry leaves. Fry for some time. Add chili powder, cumin powder, ginger and garlic paste, Asian chili paste, very little salt, pinch of fenugreek, and red food color. Stir fry for a little bit and add very little water. Add the fried chicken to the sauce. Cok for some time. Add some more curry leaves and chopped jalopenos. Stir and serve.

Adapted from Vah Chef's Video: http://www.youtube.com/watch?v=EZEaYngbp4w 

Fiery Spiced Potatoes

2 russet potatoes cubed
Crushed Red Chillies
Panch Puran
Cumin seeds
Paprika
Pinch of Turmeric
1 onion
Red and Green Chilies
Curry Leaves
Cilantro
Salt to taste
Oil

Boil the cubed potatoes in salt water until cooked but firm. In pan. heat oil and add crushed red chilies, panch puran, cumin seeds and salt. Stir fry for a minute and add sliced onions. Fry until onions are golden brown. Add potatoes, chilies, curry leaves and cilantro. Sprinkle with paprika and tiny pinch of turmeric for color. Cook for a few minutes.

Recipe adapted with variations from Best Ever Indian Cookbook

Chicken in Yogurt and Garam Masala Sauce

Ingredients:
1 tbsp tomato paste
0.75 cup plain yogurt
1.5 tsp garam masala
0.5 tsp cumin seeds
1 tsp salt
1 tsp garlic powder
1 tsp ginger powder
1.5 tsp chili powder
1.5lb chicken breast
2 medium onions sliced
2 tbsp ghee
1 inch cinnamon
4 green cardamoms
cilantro

Cut chicken in strips and marinate with tomato paste, yogurt, garam masala powder, cumin seeds, garlic, ginger and chili powder. Heat oil and fry sliced onions to make them brown and crispy. Remove onions, cool and crush. Reheat the oil and and add back the crushed fried onions. Add chicken to the onion fried oil and stir fry for a few minutes. Stir until cooked. If needed add little water.

Separately take some ghee and add cinnamon and cardamom to the ghee. Julienne green chilies and chop cilantro. Add the ghee, cilantro and the chilies to the chicken. Cover and let sit for sometime to let the aroma blend in.

Recipe from: Best Ever Indian Cookbook with several changes and substitutions