mina regler eller inga regler alls.

Ingen ska få bestämma över mig eller mina tankar eller min kropp varken människor datorer eller något annat.

Ingen ska få mig bli lik dom och få påverka mig på något sätt

jag är den jag är och jag blir ingen annan även om tiden har förändrat mig så kommer jag till backs en vacker dag till den jag var från början

till mina sista andetag som jag tar så kommer jag att vara mig själv försöka i allafall för att jag kan inte bli någon annan¨'

egg

ingredients

.oli

.5eggs

.3 tomatoes

 halfe leek

.salt after teast

.2 red or green chilli

Ingredients of Afghan homemade mantu

• 1 Lb ground beef
• 1 1/8 tbsp salt ( as needed)
• 1 tbsp pepper (as needed)
• 1 ½ tbsp coriander ground
• ¼ tbsp cumin ground
• 2 large finely chopped onions
• 1 package wonton wrappers
• 2 tbsp tomato paste
• 6 tbsp oil
• ¾ cup yogurt
• ¼ tbsp dried mint
• 2 mashed garlic gloves
and
• boiled water

1) Filling: Combine ground beef, onions, salt, pepper, cumin, coriander ground and 1 cup water in a skillet; stir and cook over medium heat for 30 minutes or until all the water is absorbed. Let it cool off.

2) Place wrappers on a cutting board covered lightly with flour one at a time then pure 1 cup of cold water in a bowl. Dip your index finger in the bowl of water and rub the edges of the wrapper to make it wet. Place one table stingy of the mixed beef on the bottom half of the wrapper. Bring the other half on top of the bottom half making a triangle. Take two opposite corners each in different hands and seal them together making a bow. Place the oil in a bowl and dip the bottoms of the filled mantu in oil and place them in a (steam cooker) or you can spray some oil inside the steam cooker. Both ways can be possible then steam the dumplings for 40 minutes or longer on a medium heat.

3) Sauce: While waiting, place the remaining of the mixed beef filling in the skillet with tomato paste and cook it uncovered for 10 minutes.

4) Yogurt: Add garlic, 2 teas thingy water and mint to the yogurt mix.

5) To serve, put a layer of the yogurt on a flat serving plate ghori; then place the mantu on top of the yogurt plate. Afterward put another layer of yogurt on top of the manto and add a layer of the mixed beef sauce. Then sprinkle some fresh or dry mint on top of the plate. Now your delicious Afghan mantu is ready to serve.

Bolani 

.Ingredients: 3 ½ cups all-purpose flour, 1 cup water room temperature, 1 tsp. salt, 1 tsp. olive oil, 1 lb. russet potatoes (about 2 medium-size potatoes), 1/2 cup finely chopped cilantro, 1/2 cup finely chopped Scallions white and green parts, ¼ cup plus 2 tbsp. olive oil, 1 ½ tsp. salt, 1 tsp. ground black pepper

Instructions: Mix the flour & salt in a bowl.  Add the water & teaspoon of oil & mix the dough together, kneading it a little until it forms a ball.  If the dough is too dry, add little more water. Once the dough is formed, knead it for 10 minutes on a lightly floured cutting board.  Put the dough back in the bowl, cover with a cloth & let it rest for one hour.

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In the meantime, boil the potatoes until soft in the center when pierced with a small knife.  Remove from the water & when cool, slip the skins off the potatoes.  Put the potatoes, cilantro, scallions, 2 tbsp. of the olive oil, salt & pepper in a bowl & mash together with your hands or a potato masher until thoroughly combined.  Some lumps are ok.

Take a small amount of dough the size of a small apple & roll into a smooth ball.  Spread some flour on the wood board & roll out the dough using a rolling pin.  Continue to flatten the dough until it takes a round shape, as thin as a tortilla, & about 10-12 inches across. Spread ¼ cup of potato mixture on one side of the dough, leaving a 1/4 inch border around the rim.  Fold the other half over & press the dough together with your finger to form a seal.

Heat the remaining ¼ cup of oil in a medium-size sauté pan over medium-high heat.  Brown the Bolani, two at a time, until golden on both sides.  The Bolani should sizzle when they hit the pan.   Lay cooked Bolani on a paper towel. Add more oil to your pan if your oil starts to reduce.

Firnee

Ingredients

• 2 cups Whole Milk
• 1 cup Sugar
• 4 tablespoons Corn Starch
• 1 tsp. Cardamom
• Pistachios
• 1 capful Rose water

Directions

Mix whole milk with cornstarch and cardamon and rose water in a sauce pan. Bring it to a boil. PLEASE NOTE: You must stir constantly, if you do not, the dessert will NOT turn out properly!!! When the mix comes to a boil, remove from the stove, and put into a shallow serving dish. Refrigerate and serve with finely chopped pistachios sprinkled on top.

Gosh Feel  (Elephant Ear Pastries)

40 servings

Ingredients

• 2 Eggs
• 2 ts Caster sugar
• 1/4 ts Salt
• 1/2 c Milk
• 4 ts Oil
• 2 1/2 c Plain flour
• 1/4 c Plain flour for kneading
• 1/2 ts Ground cardamom
• Oil for deep-frying
• 1 c Icing (confectioners’) sugar
• 1/2 ts Ground cardamom (optional)
• 1/2 c Finely chopped pistachios

*Note: Pistachio nuts should be blanched. Optionally, same amount of finely chopped walnuts may be used intead of pistachios.

Direction

Beat eggs until frothy, beat in sugar and salt. Stir in milk and oil. Sift flour, add half to egg mixture and blend in with wooden spoon. Gradually stir in remainder of flour, holding back about 1/2 cup. Turn onto floured board and dust with some of reserved flour. Knead for 10 minutes until smooth and glossy, using more flour as required. Dough will still be slightly sticky. Cover with plastic wrap and rest for 2 hours.

Take a piece of dough about the size of a large hazelnut and roll out on a floured board to a circle about 8-10 cm (3-4 inches) in diameter. Gather up dough on one side and pinch, forming a shape resembling an elephant ear. Place on a cloth and cover. Repeat with remaining dough.

Deep fry one at a time in oil, heated to 190 C (375 F) turning to cook evenly. Fry until golden, do not over-brown. As dough is rather elastic, the pastry tends to contract with handling, so just before dropping pastry into hot oil, pull out lightly with fingers to enlarge.

Drain pastries on paper towels. Sift icing sugar with cardamom if used and dust pastries with mixture. Sprinkle with nuts and serve warm or cold. Store in a sealed container.

Alternative topping: Make a syrup with 1 cup sugar and 1/2 cup water. Bring to the boil when sugar is dissolved and boil for 5 minutes. Dribble syrup onto warm pastries and sprinkle with cardamom and nuts.

Kadu Bouranee  (Sweet Pumpkin)

Serves 1

Ingredients

• 2 lb Fresh pumpkin or squash
• 1/4 cup of Corn oil
• Sweet Tomato Sauce
• 1 tablespoon Crushed garlic
• 1 cup of Water
• 1/2 tablespoon Salt
• 1/2 cup of Sugar
• 4 oz Tomato sauce
• 1/2 ts Ginger root, chopped fine
• 1 tablespoon Freshly ground coriander Seeds
• 1/4 ts Black pepper

Yogurt Sauce:

• 1/4 ts Crushed garlic, 1/4 tablespoon Salt, 3/4 cup Plain yogurt .
• Garnish: Dry mint leaves, crushed ?

Directions

Peel the pumpkin and cut into 2-3″ cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides fora couple of minutes until lightly browned.

Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (I don’t know how it’s going to evaporate if the pan is covered….-B.) Mix together the ingredients for the yogurt sauce.

To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread.

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