BAINGAN (EGGPLANT) SALAN

INGREDIENTS
Baingan/Egg Plant                  1 medium size
Tomatoes chopped                  2 cups
Onions Chopped                     1 cup
Green chilies chopped            1 TBSP
Green coriander chopped        3 TBSP
Yogurt  (plain)                         1/2 cup
Cumin seeds                            1 tsp
Red chilies                               1/2 tsp
Tumeric powder                      1/2 tsp
Garam Masala powder            1/2 tsp
Garlic & ginger paste              1 tsp
Olive/ corn oil                         2 cups


METHOD
1. Put 1-1/2 cup oil in a wide pan on stove over medium high heat.
2. Cut the egg plant in round slices, 1/2 inch thick & fry them till golden brown in color.
3. Take 1/2 cup oil in another pan & fry onions till golden brown then add chopped tomatoes, garlic      ginger paste & all spices till  the oil separates.
4. Add the fried egg plant in layers & lightly mix with rest of  the vegetables.
5. Spread a layer of yogurt, green chilies & coriander on top of  egg plant.
6. Cover the pan & cook for at least 30-45 minutes till  the oil separates.

TIP
Serve with Naan or white rice.
To get sour taste, add more tomatoes or pomegranate seeds while cooking.

CHAPLI KABOB

INGREDIENTS

Minced Beef                       1 pound
Green onion chopped          1 cup 
Red/White onion                 1/2 cup
Tomatoes chopped              1 cup
Green chilies chopped         2
Fresh coriander chopped     2 TBSP          
Egg                                      2
Coriander dried                   1 TBSP
Red crushed Chilies            1/2 tsp
Salt                                      1-1/4 tsp
Cumin                                 1 tsp
Pomegranate                       1 tsp
Black pepper                       1/2 tsp
Wheat flour                         3 TBSP
Oil                                       2 cups    


METHOD

1. Mix all the ingredients together except for oil and an egg.
2. Scramble an egg in a skillet & add in the mixture.
3. Keep oil in a wide pan on stove over medium high heat.
4. Make 6 to 8 flattened & round kabobs & fry them for 3-4 minutes on each side. Do not press them while frying or turn too many times. It makes the kabob hard.
5. Serve them warm with mint chatney & naan.

TIPS

For better flavor, 1-2 TBSP of Shan/National Chappli kabob masala can be added in the mixture.

FRUIT PUNCH

INGREDIENTS:
Sprite/Apple Juice     64 oz
Frozen/fresh Strawberries     1 cup
Frozen/Fresh Blueberries     1 cup
Rasberry Sorbet    1 pint/ 2 cups
Ice      2 cups

METHOD:
1. Grind fruits with ice & one cup Sprite/Apple Juice in a machine.
2. Add the mixture with rest of ingredients in a punch bowl.
3. Garnish with lemon slices or mint.

HALWA PORI

INGREDIENTS:
Halwa:
Sooji                                    1 cup
Butter                                   1/3 cup
Sugar                                   1/2 cup
Cardamom                           4-5 ground
Water                                  1-1/2 cup
Sliced almonds & raisins       1/4 cup

Poori:
All purpose flour      2 cups + 1 tbsp
Wheat flour             1/2 cup
Water                    3/4 cup (variable)

Salt                        1 tsp

Egg white                1
Ghee/Butter            2 tbsp
Vegetable oil          2-3 cups

METHOD:
Halwa:
1. Boil water, sugar &  few cardamom for 15 minutes till the syrup reduces to 1 cup.

2. Fry Sooji in butter & cardamom till it turns light brown.

3. Over medium low heat, add the sugar syrup in Sooji mixture.

4.Add nuts, cover the mixture & leave it for 15 minutes over low heat.

Orange food color can be added in sugar syrup if you want halwa to be colored.

Poori:
1. Mix ghee/butter, egg & 1 tbsp of  flour together.

2. Mix the rest of the ingredients together. When the dough is fully mixed, add the butter & egg mixture in it.

3. Leave the dough in refrigerator for at least 2 hrs.

4. Make small balls of dough, flatten them 6 inches & deep fry in oil.

Serve warm with halwa.

CHICKEN GINGER

INGREDIENTS:
Chicken boneless         1 pound/1/2 k.g
Tomatoes                     4 medium
Onions                         1 large
Cilantro                        1 cup chopped
Green chilies                 2
Potatoes                       2 medium
Bell pepper                   1 medium
Garlic & ginger             1 tsp  each          
Cumin seeds                 1 tsp
Red chilies                    1/2 tsp
Mustard powder           1/4 tsp
Salt                               1 tsp  
Cardamom powder       1/4 tsp
Ketchup                       2 tbsp
Oil                               1/3 cup
METHOD:
1. Cut chicken in cubes & put in a pan over high heat with all the ingredients except for potatoes, bell pepper, ketchup & oil. Let it cook for 15 minutes till the chicken is done.

2. Add oil in the chicken & fry for 5 minutes.

3. Add ketchup & remaining vegetables & cook over high heat for 5 minutes.

3. Cover the pan & let it cook over medium heat for another 10-15 minutes till vegetables are done.

 Serve with naan/ home made chapati & enjoy.

KASHMIRI CHAI/PINK TEA

INGREDIENTS:
Water                  8-10 cups
Green tea             3 tsp
Cardamom           5-6 ground
Evaporated milk  1/2- 3/4 cup
Sugar                   6 tsp
Baking soda         pinch
Ice cubes            6 cups

METHOD:
1. Put the water with tea & cardamom on stove over medium heat & cook for an hour.

2. Add a pinch of baking soda & ice cubes. Let it cook for another hour.

3. Stir the tea with ladle for 5 minutes & add milk. Color of the tea should be pink.

4. Serve it hot in cups with whipping cream & crushed pistachios on top.