Cornish hen roast

Ingredients for the marinade: Ginger garlic paste, pepper , salt, vinegar, ygurt, green chili paste, cayenne powder, dry roasted cumin & coriander powder.

Basted with butter. Cooked at 450 F for an hour. First half hour with foil tent. Next half hour remove tent, turn chicken upside down for uniform cooking, and brown the skin.

Another variation:

Make the marinade with melted butter (unsalted), olive oil, smashed garlic cloves, thyme, rosemary and marjoram herbs cleared from the twigs, salt and pepper. I also added juice from a slice of orange on a whim.

Bake at 350 F for 30 minutes first in a foil pouch so the chicken gets steamed and stays moise. Then broil it for 10-15 mins with butter basted on for browning the skin. Use the excess chicken juice to cook boiled wild rice with garlic, herbs, and mushroom in butter. Serve warm.

You can use the rice mix to stuff and cook the bird too.

Sukhi aloo gobi (dry cauliflower and potato)

1. Cut cauliflower into florets, wash and drain water. Cut potatoes in similar size.
2. Make dry roasted, ground spice mix of cumin, coriander, sauf and a few methi seeds. Saute the vegetables in mustard oil with nigella seeds, diced red onions, the ground spices, turmeric, salt, slit green chilies, red chili powder, amchur, half cinnamon stick and bay leaves.
3. In a separate pan add 2 tsp ghee, fresh ginger garlic paste, and diced tomatoes. Add 4 tsp water, just enough to cook the masala through. Add the sauted vegetables. Cook uncovered on low heat till done. Add kasuri methi towards the end. 
4. Serve warm with rice or chapati (Indian flatbread)