kabuli Pulao

Kabuli Pulao is from Pashtun Cuisine made by people in Peshawar. Also a famous dish in Kabul, Afghanistan. This is mainly cooked with kabuli chenna, raisins and nuts. This is a mild dish and not so heavily spiced.

But i made a variation.

Ingredients:

Rice - 1 cup

water - 3.5 cups

Ghee - 2 tbl spoons

Cardamom - 2 pods opened

cloves - 2

cinnamon (1 inch sticks) - 2

Onion - 1/2

Tomato - 1/2

Green peas - 1/4 cup (instead use overnight soaked kabuli chenna)

corriander powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Black pepper powder - pinch

saffron water - 2 tbl spoon (optional if you are adding carrot)

Salt - 1 tbl spoon or as needed

Green chilli - 2

Raisins - handful (you can add almonds nut pieces as well)

Carrot - 1/2 (i didn't add it here)

Preparation:

Soak the rice in water

Heat ghee in a pan. Roast raisins (& nuts) and keep it aside.

Add cardamom, cloves and cinnamon and Onion.

Saute onion until its golden brown. Now add tomato and peas.

( If you are adding kabuli chenna and carrot, this is the time.)

Cook the mixture for 2 mins.

Add  corriander powder, cumin powder, pepper and green chilli. Saute it.

Add soaked rice without water to the mixture. 

Add dashes of saffron water on top of rice.

Now add remaining water and salt. Cook the mixture in pressure cooker as how you normally cook rice.

Sprinkle raisins (& nuts) on top of rice before serving.

Serve Pulao with Burrani or Mint yogurt !

Servings: 3

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