2 large tomatoes, thinly sliced
1 medium onion, thinly sliced
1 serrano chile, seeded and minced
1 clove garlic, minced
2 tablespoons lemon juice
1/2 teaspoon salt
2 tablespoons minced fresh cilantro

Alternate slices of tomatoes and onions on serving platter.
Mix remaining ingredients except cilantro; spoon over vegetables. Sprinkle with cilantro.
Cover and refrigerate at least 1 hour.

Yields 6 servings.

Related posts:

1. Sliced Tomato & Onion Salad
2. Asian Cucumber salad
3. Grilled Eggplant Salad with Onion and Cucumber

This is the traditional Afghan fried chicken.

2 tablespoons vegetable oil
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1 teaspoon salt
2 medium carrots
1 medium onion, chopped
1/4 cup butter or margarine
2 1/4 cups water
1 cup uncooked regular rice
1/2 cup raisins
1 tablespoon instant chicken bouillon
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 cup toasted slivered almonds

Heat oil in Dutch oven until hot.
Cook chicken over medium heat until brown on all sides, about 15 minutes; reduce heat.
Sprinkle with 1 teaspoon salt.
Cover and cook over low heat until thickest pieces are done, 30 to 40 minutes, adding water if necessary. Uncover during last 5 minutes of cooking to crisp chicken.

Cut carrots lengthwise into 1/4-inch strips; cut into 1-inch pieces.
Cook and stir onion in butter in 2-quart saucepan until tender.
Add carrots, water, rice, raisins, bouillon, curry powder, 1/4 teaspoon salt and thyme.
Heat to boiling, stirring once or twice; reduce heat.
Cover and simmer 14 minutes without lifting cover or stirring.
Remove from heat.
Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.
Serve chicken with rice; top with almonds.

Yields 6 to 8 servings.

Related posts:

1. California Almond Pilaf
2. Bombay Chicken with Almonds
3. Skillet Chicken and Rice

This fudge is used to celebrate festive occasions.

2 cups granulated sugar
2/3 cup milk
1/4 teaspoon salt
2 tablespoons light corn syrup
2 tablespoons butter or margarine
1/2 teaspoon ground cardamom
1/4 cup chopped walnuts
1/4 cup chopped pistachios

Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved.
Cook, stirring occasionally, to 240 degrees F on candy thermometer. Remove from heat.
Add margarine.
Cool mixture to 120 degrees F without stirring.
(Bottom of pan will be lukewarm.)

Add cardamom; beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes.
(Mixture will hold its shape when dropped from spoon.) Quickly stir in nuts.
Spread mixture in buttered 9 x 5-inch loaf pan.
Let stand until firm.
Cut into 1-inch squares.

Related posts:

1. Cardamom Fudge ( Sheer Payra)
2. Old-Fashioned Chocolate Fudge
3. Swedish Pancakes with Berry-Cardamom Topping