Feel free to try our delicious food at your own home. All ingredients for these dishes are available at Da Afghan Market in Bloomington.

Bhanjaan Bouranee (Baked Eggplant) 2 medium eggplants 2 sliced tomatoes 1 sliced green bell pepper Tomato Sauce: 1/2 cup tomato paste 1/2 cup water 1 teaspoon crushed garlic 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 teaspoon freshly ground coriander seeds Yogurt Sauce: 1/2 cup plain yogurt 1/4 teaspoon crushed garlic 1/4 teaspoon salt Granish 1 teaspoon crushed dry mint leaves Preheat oven to 400 degrees. 1. Peel eggplant and slice into 1/2-inch round pieces. 2. Spray large frying pan with PAM cooking spray, and brown eggplant over medium heat. 3. Spray a 9 x 13 baking dish with PAM cooking spray, and layer with eggplant, sliced tomatoes and green pepper. 4. Mix together all ingredients for tomato sauce. Pour sauce on top of eggplant in baking dish, cover and bake at 400 degrees for 30 minutes. 5. Mix together all ingredients for yogurt sauce. To Serve: Put a portion of the eggplant dish on a plate, pour 2 tablespoons of yogurt sauce over the top, and sprinkle with dry mint leaves. Bona Appetite! Top

Kabeli Palow (Chicken with raisins, carrots and basmati rice.) 3 pounds chicken 2 cups basmati rice 1 sliced yellow onion 1/4 cup corn oil 2 tablespoons tomato paste 2 1/2 teaspoons salt 1 teaspoon crushed garlic 3 1/2 cups water 1 tablespoon garam masala Garnish: 2 shredded or shaved carrots 3 tablespoons corn oil 1/2 cup raisins 1/3 cup slivered almonds 1/2 cup water 1. Rinse the rice several times in cold water until water remains clear. Add fresh water, and let soak for 30 minutes. 2. Heat 1/4 cup corn oil in a large frying pan over medium-high heat. Cook sliced onion until dark brown. Remove onions from the oil and set aside, retain oil in the pan. 3. Add washed skinless chicken to the frying pan the onions had been in, and brown well on all sides. When browned, drain excess oil. Put chicken, 2 teaspoons salt, garlic and 3 1/2 cups water into large cooking pot. Bring to a boil, cover and cook over medium heat for approximately 30 minutes or until chicken is tender. 4. Remove the chicken and put in a warm place (retain liquid in pan). Grind the fried onion in a blender with 1/2 cup water, 2 tablespoons tomato paste and 1/2 teaspoon salt. Mix into the meat broth and boil for 10 minutes. 5. In a separate large saucepan, boil 5 cups water. Drain the rice and add to the boiling water for 5 minutes. Drain the rice in a large strainer. Add rice and garam masala to meat broth, and simmer until liquid is reduced. 6. While rice is cooking, wash and peel the carrots and shred or shave. Heat 3 tablespoons oil over the medium heat in a frying pan, add the carrots and cook gently until lightly browned and tender. Drain oil from pan. Add the raisins, slivered almonds and 1/2 cup water to the carrots and cook until all the water is reduced. To Serve: Take about a quarter of the rice and put on a large dish. Top with meat, then cover with the remaining rice. Garnish the top with carrots, raisins and almonds. Bona Appetite! Top