Mor Koozh

Mor Koozh is a traditional Tamilnadu dish made out of Sour butter milk. 

Its an easy dish to make. This can be made for evening tiffin or dinner. Both children and adults can eat. No need to prepare any side dish for this, as mor milagai is already added in this dish. 

This drooling dish will just slip into your stomach as soon as you put it in your mouth.

Ingredients:

Rice flour - 1 cup

Curd - 1 cup

Water - 2.5 cups

Salt - 1/2 tbl spoon or as needed

For tempering:

Gingelly oil - 8 tsp

Mor Milagai - 5

Mustard seeds - 1/4 tsp

Urud dal - 1/4 tsp

Red chilli - 1

Hing - a pinch

Curry leaves - 1 twig

Preparation:

Make buttermilk with curd and water. Whisk it few times.

Mix rice flour in butter milk without any lump. Add salt to it. This will be liquid in consistency.

Heat pan with 5 tsp of oil and fry mor milagai until it turns dark brown to black. Take it out and keep it aside.

Now temper mustard, urud dal, red chilli, hing and curry leaves.

Pour the liquid in tempering, add the fried mor milagai to it.

Stir the contents continuously for 10-15 mins. If you give a break, lump will start to form.

Once the raw smell goes off, the koozh started to thicken. At this stage add remaining oil and stir for another 5 mins.

Entire Koozh starts to roll without sticking to pan. At this stage, you can switch off the flame.

Now Pour the koozh in a plate. If you like, make it into pieces, once it cools down.

Servings: 2 - 3

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