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.