Aubergine & Potato Curry (Aloo Bangan)

Oil
2 x Onions (3 if small), sliced
1-2 x Tomatos
1 spoon Garlic and Ginger Paste
2 tsp Ground Coriander
1 tsp Chili Powder
1/2 tsp Cumin Powder
1/4 Turmeric Powder
1/2 tsp Salt
2 x Big Aubergines
2 x Potato's, peeled, bioled and chopped into even sized chunks.
1 spoon Yogurt
Fresh Coriander

Step 1 --> Fry onions in oil till light golden, add little water, stir and cover, repeat once more when dry. Then add the tomatos, spices, salt and garlic and ginger paste. Stir and add little more water, cover for about 5-8 min. Uncover, add little more water and repeat till tomatos are reduced.
Step 2 --> Slice aubergine up in to chunks with skin on them. Add to curry, stir so nicely covered in the curry, and add half cup water. Cover and leave for 15 min, stirring now and then and adding more water if dry.
Step 3 --> When aubergine is nearly cooked, add the potatos and cook for 5 more min. Then add fresh corriander and the yogurt.
Check taste..if not so spicy then add little more spices.

Serve on a bed of rice, with yogurt on the side

Fruity Cookies :)

makes about 30 cookies.

225g Butter, softened
140g Caster Sugar
1 Egg Yolk, lightly beaten
2 tsp almond extract
280g Plain flour
55g ready-to-eat dried pear, finely chopped
55g ready-to-eat peach, finely chopped
4 tbsp Plum Jam
pinch of salt

(you can substitute, I have done this recipe with raisins, dried apple, cinnamon (instead of almond, whatever you like really!)

Preheat oven to gas mark 5, line 2 trays with baking sheets.

Put butter and sugar in bowl and mix well with wooden spoon, then beat in egg yolk and almond extract. Sift together the flour and a pinch of salt into the mixture, add the dried fruit and stir until thoroughly combined.

Scoop up tablespoons of the mixture, roll into balls and place them on the baking sheets, well spaced apart. Make a hollow in each center and fill in with the jam.

Bake 12-15mins.. until light golden brown..leave to cool on baking sheets for 5-10mins. then transfer on wire racks to cool completly.