Super Quick Mini Jelly Roll for Toddlers

Take a slice of un-toasted whole grain bread. Remove crusts. (Use crusts for bread crumbs. See section on how to save money by grinding your own bread crumbs from those end slices that no one ever eats.) Spread with all fruit no-sugar-added jelly or jam. Roll bread up as you would a sleeping bag. Stab with a skinny carrot or celery stick or toothpick to keep from unrolling. Instead of, or in addition to, the jelly, use peanut butter, cream cheese, tahini, humus, or any sandwich spread. One of the sandwich spreads should be a colorful jelly so your child can see the swirl.

Afhgani white Rice

Ingredients
2-1/2 cups of Basmati rice
1/4 of a cup cooking oil
1-1/2 tbsp cumin seeds whole (to taste)
1 tbsp of salt
1-1/2 tbsp cardamom (finely ground)
6 cups of water

Instructions
Preheat the oven to 350

About 30 minutes before you want to start cooking place the rice into a large bowl and fill with cold water. Scrub all of the grains of rice and carefully drain the water off. Repeat 3 times or until the cold water is clear. After the last rinse, fill the bowl over the level of the rice with the cold water and let it sit for at least 30 minutes. In a large ovenproof deep pan with a tight fitting lid, add the water and sprinkle the water lightly with salt. Bring the water to a rolling boil, and then drain the water from the rice and add to the boiling water. Stir all the rice once and then let it come back to a boil or about 7 minutes or until the rice is soft when you bite on a piece.

Drain the water from the rice in a strainer and in a separate glass, take 1/4 of a cup of hot water and dissolve 1 tbsp of salt into the water. Add 1/4 of vegetable oil to the hot water and salt and mix well. Add this mix to all of the rice in a back and forth motion until the top of the rice is covered. Next add the cardamom and cumin to the rice. With a wide flat spatula mix this into the rice by lifting a section and shaking the rice back into the pan. Repeat until the whole pan of rice is mixed and covered with oil (it will look slightly shiny) and the spices are dispersed throughout the rice.

Pile the rice into a mound in the middle and with the back of the spatula, in a circle pattern make 5 "holes" for ventilation in the mound (four around the circle and one in the middle of it). Place the top on the pot and place in the oven for 30 minutes. After 30 minutes turn the oven off and leave for 20-30 more minutes to let the rice set up. When you go to serve the rice first separate it by taking a portion and shaking it back into the pan, repeat until all of the rice is separated

Afghani Lamb Kababs

2 pounds boneless lamb steak cut into 1-in cubes
3 medium onions, quartered
1 teaspoon salt
1 teaspoon ground cuminseed
1/4 teaspoon pepper
1/4 cup cognac arak, or dry red wine

Instructions:-

1. Mix everything together & marinate for 1 to 1-1/2 hrs. This distributes flavors & tenderizes meat.
2. Put 4 pieces of lamb alternating w/onion quarters on each metal skewers. Grill over charcoal, traditional method, for 10 mins, or to taste: rare, medium, or well-done. Serve warm w/other Afghan foods.

Cheese n Decker Sandwitches

Ingredient

1 pack cheddar cheese
8 pieces of chicken (mashed & boiled)
two cucumbers
two tomatoes
two boiled eggs
1/2 cup mayonese
1/2 tsp salt
1-1/2 black pepper
salt to taste
as many breads as u want

Instructions

Add all the indgredients in a bowl n then put it in microwave for 3/4 mins.....if u dont have microwave then put it over low flame n heat till the cheese melts n then bring it out n spread the mixture over bread
n have it as snack or a heavy meal.

Pakistani Kima

INGREDIENTS

Hamburger Curry from Pakistan
3 tbsp. butter
1 c. chopped onion
1 clove garlic minced
1 lb ground beef
1 tbsp. curry powder
1 1/2 tsp. salt (optional)
Dash pepper
Dash cinnamon
Dash ginger
Dash tumeric
2 potatoes diced
2 c. frozen peas or green beans

INSTRUCTIONS

Saute butter, onion, and garlic in skillet. Add the ground beef and brown well. Stir in curry, salt (optional), pepper, cinnamon, ginger, tumeric, tomatoes, potatoes, and frozen peas or green beans.
Cover and simmer 25 minutes. The pakistani food recipe is ready to serve with rice. ...enjoy it...wow its hot !

Tandoori Murgh Chicken

Ingredients:

0) Chicken, broiler 500 gm
For the Marinade:
1) Yoghurt (dahi) 1/2 cup / 90 gm
2) Cumin (jeera) powder 1 tsp / 1 1/2 gm
3) Garam masala 2 tsp / 4 gm
4) Ginger (adrak) paste 5 tsp / 30 gm
5) Lemon (nimbu) juice 2 tbsp / 30 ml
6) Vegetable oil 3 1/2 tbsp / 52 ml
7) Red chilli paste 1 tsp / 5 gm
8) Saffron (kesar) a few strands
9) Salt to taste
10) Lemon (nimbu), cut into wedges 1
11) Onion, cut into rings 1

Instructiona:-

1. Clean the chicken, remove the skin and make 3 incisions each on the breasts, thighs, and legs.
2. Whisk the yoghurt in a large bowl, add all the ingredients for the marinade.
3. Add the chicken and coat well.
4. Keep aside to marinate for 3-4 hours.
5. Preheat the tandoor or oven to 175ºC. skewer the chicken, leaving 4 cm gap between each piece.
6. Keep a tray underneath to collect the drippings.
7. If one is using a tandoor, take the chicken out from the tandoor when nearly half ready for about 10 minutes and then put it back in the tandoor till the chicken is done.
8. If cooking in the oven then there is no need to take the chicken out.
9. Serve hot garnished with lemon and onion.

Fish and Egg Kabab

Ingredeints

Fish___ half kg
Braed crumb___ as required
Crush red pepper___ 3 pinch
Crushed black pepper___ 3 pinch
Egg___ 3 nos
Ghee___ 100 grams
Green chili___ 3 nos
Lemon___ 1 no
Salt___ to taste


Instructions

Grind the fish after separating its bones and skin and boiling it into saltish water and mix
green coriander, mint, green chili after cutting them. Then extract lemon juice over it and prepare
kababs by adding egg\'s yolk and ghee. Fry these kabab into frying pan after rubbing bread crumb
and egg\'s white over kababs. Serve infront of guests and family member with hot and cutted spices.