Borani Kadoo

 Borani / Burrani Kadoo is from Pashtun Cuisine and a vegetarian dish. This originated from Peshwari people. It broadly falls under Afghan Cuisine. Burrani can be made from Bhojan (Eggplant) or Kachaloo (Potato) or Kadoo (Pumpkin).  Burrani kadoo is a sweet dish as this is made from squash varieties in Autumn.

I made this as a savory dish and mixed with Potato.

Ingredients:

Acorn Squash - 1/4

Potato - 1 medium

onion - 1/4

Tomato - 1/2

Green chilli - 2

yogurt - 2 tbl spoons

Salt - 1/2 tsp or as needed (If you are making it as sweet dish, add 2 tbl spoon of sugar)

Red chilli powder - 1/4 tsp

corriander powder - 1/2 tsp

Cumin powder - 1/2 tsp

turmeric - 2 pinches

Oil - 5 tbl spoon

Preparation:

Heat oil in a pan. Saute onion until it turns golden brown. 

Add tomato and saute for few seconds

Add Potato and cook for 5 mins

Add squash, saute it and add all given powders, salt.

Fry it for 2 mins. Sprinkle 1/4 cup of water in the mixture and close the pan with lid.

Let Borrani gets cooked until all vegetables are soft.

Once done, sprinkle cut green chilli and add dashes of yogurt on top of the dish.

Borrani ready for serving !!

Servings: 2

Mint Yogurt

Mint yogurt is provided as side in Afghan cuisine. This can be served with Pulao. 
Below quantity will yield 1/2 cup of raita. Color of this dish will be mild green.

Ingredients:

Yogurt - 3 small laddle

Mint - 3 twigs
green chilli - 1/2

cumin powder - 1/4 tsp

salt - 1/4 tsp or as needed

Preparation:

Grind Mint, 1 spoon of yogurt, salt and green chilli. 

Pour the paste to remaining yogurt

Season it with cumin powder

Servings: 2

Senai Kizhangu Kai

 Below preparation method is suitable for Yam and Plantain vegetable. Eaten as side dish for rice.

Ingredients:

Diced Yam - 2 cups

salt - 1/2 spoon

For Tempering:

Mustard seeds - 1/4 spoon

Urud Dal - 1/4 spoon

Gingelly oil - 1/2 spoon

For Spice mix:

Grated cocount - 2 spoons

green chilli - 2

cumin seeds - 1/4 spoon

Fennel seeds - 1/4 tea spoon

For Seasoning:

Corriander leaves - 4 twigs

Preparation:

Boil the yam in 2 cups of water.

Add 1/2 spoon of salt and cook the yam until it becomes soft. Once its cooked, keep it aside.

Grind the ingredients given for spice mix. No need to add water while grinding.

Take a pan, temper mustard and urud dal. Add cooked yam and ground spice mix to it. 

Mix everything well and keep it in simmer for 5 mins.

Switch off the flame and Season it with corriander leaves.

Servings: 3

Cinnamon Rolls

Cinnamon Roll is one of the most famous Pastry varieties in America. My husband's favorite too :)) 

This pastry is very easy to make. 

Prep Time: 5 mins

Cooking Time: 12 - 15 mins

Ingredients:

All purpose Flour - 1 cup

Butter (at room temperature) < 1/4 cup

Curd - 2 small laddle

salt - 1/4 spoon

For Filling:

cinnamon powder - 1 spoon

Raw sugar (coarse powder) - 1/4 cup

Preparation:

Mix 3/4th of butter and other ingredients to make soft dough.

Roll the dough into 1 big roti. Make it little thick.

Spread remaining butter on top of the pressed dough. Add filling and spread evenly.

Roll it and cut it into 2 inch pieces. slightly shape the pieces into round.

Place a parchment paper in the baking tray. Keep the cinnamon rolls apart in the tray.

Preheat the oven for 375F and bake the rolls for 12-15 mins. When it is golden brown and slightly inflated, take it out.

Let the roll coll down for 20 mins

Servings: 8

Pumpkin Erissery

Pumpkin (Mathanga) Erissery is a kerala dish and it has a special place in Onam feast. In Kerala, they use more coconut and coconut milk to make this dish. 

This dish is made with yellow pumpkin, not the white one.

In autumn you will get more varieties of pumpkin to make this dish. Serene Orange color of the season matches this dish too..😎🌈

Ingredients:

Pumpkin - 1 small cup
Thoor dal - 4 spoons
chilli powder - 1 spoon
salt - 1 spoon

To Grind:

grated coconut - 1/4 cup

cumin seeds - 1/4 spoon

milk - 20 ml

To temper:

Mustard - 1/2 spoon

coconut oil - 1 spoon

grated coconut - 1 spoon

red chilli - 1

Curry leaves - 1/2 twig

Preparation:

Cook Pumpkin with water for 15 mins. Add 1/4 spoon of salt while its boiling.

Cook Thoor dal in pressure cooker and keep it aside.

Grind coconut and cumin. Add milk while grinding to make the mixture into paste.

In kadai, dilute the cooked dal with cup of water. Add chilli powder and 3/4 spoon of salt.

while its boiling, add the paste. Mix well and let it boil for few mins.

Once it reached curry consistency, temper the ingredients given and season the curry with it.

Servings: 2 - 4