Indian-Karhi Pakora

Indian-Karhi Pakora

Ingredients:
For pakoras:
basin 1 1/2 cups
red chillis 1 tsp
salt 1 tsp
coriander seeds 1 tsp
chat masala 1 tsp
dried crused methi leaves 2 pinchs
water enough to make a semi thick paste

For curry:
baisin 6 tbsp
water 1.15 litre
curd 1/2 kg
spring onions 3
curry pattas 12
ginger 1/2 tsp
garlic 5 cloves
green chillies 4
red chillies pwd 2 1/2 tsp
salt 2 tsp or as per taste
red chillies whole pods 4
cooked /var/www/hmin pwder 1 tsp
/var/www/hmin 1tsp (for garnish)
oil 1/2 cup (for garnish)

How to cook:
1-Mix all ingredients well with enough amount of water to make a semi thick paste.
2-Heat oil enough for deep frying in a deep frying pan.
3-Put the paste in little amounts in the well heated oil with the help of a tbsp.Fry pakoras on medium heat.
4-Mix baisin,water,curd,6 curry pattas,spring onions,green chillies,garlic,ginger,/var/www/hmin powder and red chillies pwd in aheavy based pot and cook on low heat untill it becomes half in quantity.
5-The curry will turn a little thick.U can add water if U want to make it thin.Add the prepared pakoras and salt in the curry.
6-For Tempering ( Bhagar)
Heat oil in a frying pan. Put /var/www/hmins, red chilly pods and curry patta. Fry well and put in the prepared curry. Your curry is ready to serve. Eat with boiled rice or as it is. You will love the delicious taste.

Afghan-Kishmish Panir (Cheese with Raisins)

Afghan-Kishmish Panir (Cheese with Raisins)

Ingredients:
1 gallon of milk
White vinegar
Cheesecloth
1 box black seedless raisinsa

How to cook:
In a large stockpot, add a small amount of water to barely cover the bottom of the pan. Add1 gallon of regular whole fat milk to the pot and bring to a boil. Stirring helps the bottom not to burn and the milk to boil faster. NEVER LEAVE UNATTENDED. As the milk begins to steam, take about 1/4 cup of white vinegar and put it next to the stove. When the milk starts to rise in the pan, add the vinegar in a circular pattern. Take the pan off of the heat. Take a slotted spoon and start helping the curds and whey separate (some people like to lightly salt the cheese, if you would like to, add two good pinches of salt at this point). After about 5 minutes you should have a good amount of separation. In the sink and over a colander, double fold a cheesecloth and press into the shape of the colander. Using thick, new kitchen gloves (the kind used for washing dishes), slowly pour the contents of the pot into the cheese cloth, when all of the curds are in the cheesecloth, gather the ends of the cheesecloth together and twist. The VERY hot whey will come out and shape the curds into a ball. Press to make it smooth and round. Twist and press two or three times only and the place the cheesecloth on a plate in the refrigerator. You do not want to twist too much or else the cheese will be crumbly. When the ball has cooled, take it out of the cheese cloth and wrap it in foil until you are ready to cut. Cut the cheese in slices down the ball so that you end up with thick slices, and then cut the slices into cubes. Fill half of the plate with cheese and place raisins on the other half of the plate and serve. The cheese can last 2-3 days, slightly longer if salt was added.

Afghan-Ice Cream (Sheer Yakh)

Afghan-Ice Cream (Sheer Yakh)

Ingredients:
* Vanilla Ice Cream
* Rose Water
* Pistachios (unsalted)

Directions:
Pour 1/2 tsp of Rosewater over 1-2 scoops of Ice Cream and then sprinkle finely chopped pistachios (unsalted) on the top of the Ice Cream. Enjoy!

Afghan-Subzi (Spinach)

Afghan-Subzi (Spinach)

Ingredients:
* Oil
* Green onions
* Garlic
* Cilantro
* Dried dill
* Spinach
* Paprika
* Cumin
* Coriander
* Chicken flavor bouillon powder

How to cook:
In a medium saucepan, put 3 tbsp of oil into the pan and turn it on to medium heat. Wash and finely chop 2 bunches of green onions. Chop all but the little hair like fibers on the end, and add to the oil. Let heat until the onions are translucent, then add 1 tbsp of finely chopped garlic and let fry for about 2-3 minutes. Finely chop 2 bunches of cilantro (cut off only the very ends of the stems, the brown parts) and add to the pan. When the cilantro wilts a bit, add the frozen spinach. After 5 minutes, turn so that all of the spinach is no longer frozen. Add 1 cup of water to stop the frying. Add 1/2 tsp of paprika, 1 1/2 tbsp of ground cilantro seeds, add 2 tbsp of cumin and 2 tbsp coriander and mix into the spinach. Add 2 large pinches of dried dill, rub it in your hands to release the essence and add to the pan. Finally add 1 tbsp of chicken flavor bouillon powder in place of salt. Stir until most of the water has evaporated off and the spinach is cooked through.