Borani-e-Bademjan (Eggplants in yogurt dip)

A very delcious dish and a very well known one from the Afghan cuisine!
Easy to make and very rich to eat : )
The rich part is the olive oil mainly : ) The tomato sauce makes is ultra tasty and the climax is the garlic dip yummmmzzzzz!!!!

There may be many different ways to make it but in the end effect it’s egg plant-tomatoes-yogurt in every form: ) but the making art of it differs from person to person .

I have a very nice Afghan neighbors’ who is also a wonderful cook and I have learnt many of her recipes, I always get my share from her : )
The recipe will seem long, but it’s the whole preparing which I’ll try to explain each step easily, as it IS very easy to make.

The only negative thing is really the oil, as egg plants absorb lots of oil, we have to keep adding while frying them :/ and this makes the tummy a bit heavy, I had it till today :/

I didn’t have the green pepper at hand so I didn’t use it but I will mention it in the recipe ok …
So it is recommended to make this just once in 3 months lol…..

 

So here we go :

Preps of the Veg:
1 large eggplant (400gram)
2-3 tomatoes
4-5 green peppers
½ cup olive oil

 *wash and cut 1” thick round of the tomatoes
*wash the egg plant, and cut 1” thick rounds
*wash and cut the pepper in big rounds
*fry the egg plant immediately in the hot oil, as they tend to turn brow in seconds!!!
* keep turning with the help of a fork so they don’t burn from any side
*drizzle oil off and on, as egg plant absorbs a lot!!
* place all fried egg plant pieces in a baking tray
*lay one piece of tomato on each egg plant piece and top with one pepper ring
*bake in a preheated oven on 200°C till the tomatoes seem like grilled
*dish out in a big platter

**In the mean time prepare the tomato sauce and the yogurt dip:

Yogurt dip:
1 cup yogurt
½ tsp dry peppermint
2 crushed garlic bulbs
Salt to taste

**prepare this dip at least half an hour so the garlic reaches to its intensive aroma in the yogurt!

(click on pic for a larger image)

Tomato sauce:

3 tomatoes (cubes)
2 red onions ( fine sliced)
2 garlic bulbs (crushed)
½ tsp salt
½ tsp coriander
¼ tsp turmeric
¼ tsp dry peppermint
½ tsp paprika powder
¼ tsp red chili powder

*Fry the onion in the rest olive oil till soft pinkish
*Add the cubed tomatoes and sauté
*sprinkle all the spices directly in the pan and mix all
* cook the mixture till tomatoes leaves water and form a nice thick sauce, but the chunks are still to be seen!
*season with a bit of Oregano
*Now spoon this sauce on the baked eggplant/tomatoes/pepper
*Then top the whole with the yogurt dip in vertical or horizontal lines : )
*Decorate with chopped fresh coriander and peppermint.
*This is served with any simple polau or a fresh baked Naan.
*Tastes very good even if cold, as we can’t heat it up because of the yogurt topping .
Enjoy the different taste!!!!

Cheeeeezy Lasagne with Minced meat

For me Any time is Pasta time : )
It makes me and my tummy very happy and i so enjoy making different sorts of pasta dishes.. As I said any time any pasta : )

Here you go:

300 gram minced meat
2 medium onions
4-5 pods fresh crushed garlic
½ tsp oregano
¼ tsp mixed herbs (kräuter der province)
Salt to taste
2 tbsp tomato paste
1 tin canned tomatoes (340 gram diced)
¼ tsp turmeric (haldi)
½ tsp cumin powder
½ tsp coriander powder
3-4 tblsp oil

3 cups of cream fraiche (200 grm each)

 

                                            (click on the pic for a larger image)
-*heat the oil, give the garlic to it and let splutter
-* fry onion till light pink
-*add in the minced meat and mix well separating it in the oil
-* stir well and give in all the spices, stir till u get a nice fragrance of it
-*now add in the tomatoes tin and the paste and mix all till the juices of the tomatoes have dried up
-*season with some more herbs and let aside

-*Beat the cream fraiche in a bowl and add some milk to it so that it gets nice smooth and creamy but not runny!!!!
-*now first put some cream on the bottom of the casserole, then the sheets, then the minced meat, -*sprinkle some cheese, again the sheets, cream, minced meat cheese. Its good if you have at least 6 coatings that makes a really nice lasagna: )
-* sprinkle some minced meat and a good amount of grated cheese on the last top and bake in a preheated oven for around 30 mints, keep checking if the top cheese gets golden then cover it with an Alu foil so that it does not turn darker and let the rest bake. Poke a bread knife to check f the sheets are thru, means they are done.
-*let it rest for 5-7 mints and then cut as the pieces get set and you can cut them very nicely and safely : )

Broast (steamed and fried)

I had no special reicpe in mind i just wanted to do something new and not the typical way of baking or deep frying :) What ever came out was really deslisssshhhhh!!

8 pieces chicken thigh
2tblsp fresh crushed garlic
1 cup corn flour
½ cup water
1 tsp black pepper
1 tsp salt or to taste
½ tsp cumin powder
½ tsp red chili flakes
3 tblsp oil
3 tblsp yoghurt.

-mix all dry spices into the corn flour
-wash and paper dry the pieces
-make 2 deep cuts in each piece
-pour ½ cup water in a pot and lay the pieces in it
- scatter the garlic on it and give 2-3 boils
-the pieces should not cook just change the colour to half white
-drain and let cool
- mix yoghurt, oil and all spices together
-now rub this mixture well on the pieces, in the cuts and round around
-refrigerate overnight, this tenders the meat
-Deep fry on a medium heat till crisp brown
-garnish with onion and lemon slices

*there are no typical hot tandori style spices in it and the corn flour and black pepper make it more mild
* You can feel the fry chick taste more intensively….

Chicken Shashlik

                                            (Click on the pic for a larger image)
still sizzling in the pan:)

This recipe belongs to Ruhina Hashmi and i had the hounor to taste this too :) Its the best ever and i made this here for my guests :) Thank you sweet heart for this recipe!!

I'm sure there must be a way or two differently, to make this dish. I dont even know if its the real real one :) but it tastes a lot like the Bundu Khan one in Lahore.. plus, I love it :) So u try it...

                                             (click on the pic for a larger image)

You need:
For the chicken to marinate in:

1 kilo chicken breast cubes
1 tbls minced ginger and garlic
1 tbls soya sauce and vinegar each
1/2 tbls lemon juice
1 tsp sumac, or, 1/2 black salt
1/2 tsp salt
1/2 tsp sugar
1/2 tsp red chili flakes


Veggies for sauce and seekhs, cut in cubes:

1 large green paprika
1/2 kilo tomatoes, remove insides and set aside
3, 4 small onions
1 tbls soya sauce
1/2 tbls white vinegar
1/2 tsp sugar
1/2 tsp black pepper
1/2 tsp white pepper
oil

For the sauce

the insides of the tomatoes, chopped
125 ml tomato paste
1 tsp red chili
1/2 tsp, or to taste, salt
1 tbls soya sauce
1/2 tbls vingegar
oil

For the rice
800 gms rice, soaked and pre-boiled
2 cloves of garlic, finely chopped
oil


I have not written any quantities for the oil - in general I have used 2 tbls each time, almost.. the rest is as u would like it..

So, do this:

1- marinate the chicken in all the given spices, cover and set aside for at least an hour
2- after the hour is over, make seekhs of almost all the cubes adding paprika, onion and tomato, leaving just about a quarter cup of the cubes. Brush with oil and let the skewers rest
3- heat oil in a pan and throw in the remaining veggies, adding all the spices for them. Fry for a few minutes and remove from heat. Fry the remaining chicken cubes, and add them to the veggies
4- make the sauce, add to the chicken/veggie mixture. If you like, keep some leftover, to decorate the rice with.. I didnt, used it all in the rice..
5- grill the seekhs - or fry them, as u wish.I half fried and half grilled. That went quicker. Keep warm
6- heat some oil in a pan and throw in a little of the garlic. As soon as it browns, add some rice. Fry the rice in batches, each time browning garlic and frying. Remove the rice and layer it in a broad dish which u can heat on the stove
7- make space in between all the rice and dip the sauce/chicken/veggie mix in. Place the skewers on top.
8- heat a piece of coal, place it on foil and put that on top of everything. Cover and set the whole pot to heat slowly. This will give ur shashlik the aroma that is so enticing..
9- uncover, and enjoy! I grilled some tomatoes and onions to go.. Choice is yours.


Some notes:

You can of course do it the traditional way.. make the skewers, fry just the veggies separately and make the sauce separate. Serve all three separate. I dont like that.. makes the food cold. I reason, if I am going to eat it all together, why not mix it all in? Personal preference, I guess.
Secondly, if the sauce turns out a bit less for ur taste, just add some water, or tomato puree to increase it. Just remember to taste for spices.
So, make and enjoy.

Super Moist Lemony Cake

                                           

An unusual one, as it has no fat in it, well...apart from the sugar we use which is enough fattening : ) The cream gives it a smooth look and a creamy wet moist taste yummmmzzzz : )
Here you go:

250 grm flour
160 grm sugar
3-4tbs condenced milk
2 ¼ tsp baking powder
2 tsp vanilla sugar (or essence)
3 eggs
250 ml cream (whip cream)
Zest of 1 lemon

For the top glaze:

Juice of one lemon
100 grm castor sugar
(Prepare as cake is done)

                                        

-Mix all the above ingredients except the ones for the glaze
-the batter should be creamy and should fall down very smoothly if you test with a spoon
-grease and dust the baking sheet and pour all over into it
-bake on 160°C around 40 minutes
-being spread flat, it will bake quite quickly so keep a check : )
-let it cool a bit not completely, because then the icing wouldn’t stick

*make the glaze with the rest two ingredients and spread with a spatula evenly on the top, decorate with any pearls your choice.

 It’s really super moist because of the cream we use; there is no butter or oil in it!
Do try the easiest ever cake, gone in tummies in no time : )

Kacchay Qeemay Ke Kabab/Mincedmeat Patties

                                                                                             

A spicy and quick to make kabab dish which is everyone’s Favorite : ) They are best when we make them from the fresh bought mince, they are fried in minutes and have a very fresh aroma, I do make with frozen mince, but then I add 2 slices of shredded white bread, so it sucks the moisture which makes the mince a bit soft.
Very simple and very delicious!

500gr mixed minced meat(beef/mutton)
1 large onion (crushed)
2tblsp fresh ginger (crushed)
4 pod fresh garlic (crushed)
½ bunch fresh coriander
4-6 green chilies (fine chopped)
2tblsp rice flour(grind normal rice till very fine)
1tsp red chili flakes
1+a bit more tsp salt
½ tsp fresh black pepper from the mill
1tblsp oil

                                     

-mix all spices to the minced meat
-let it rest for half an hour
-make thick and big rounds
-they will reduce while frying
-fry shallow on a medium heat
-each side 3-4 minutes
-serve with salad,roti hari chutney in yoghurt

Enjoy!!!!!

Sandali Pulao with Potato Cutlets

                                       

Sanadli Polau is a very Classic rich dish which is very unique in taste and colour ,and known as the heart of all Polaus

We being Biryani eaters: ) enjoyed the special feast when Mom made Sandlai Polau as it was Dad’s most favorite …
Now with the passing time my Family is also a more bigger fan of Polau than my briyani : (
The important thing is that it tastes best when we use extra meat with bones in it, like ribs or shoulder

Its original taste is without any saffron and colors
One should make it the original way, no matter if it demands a bit longer time; the result is incomparable to any other rice dish.

I always make Potato kababs with it, as any curry wouldn’t go with it and we have to enjoy the pure Polau of course with side dishes such as Chutney;raita(dip) and Kachumbar(salad)

So I have tried to explain each step so the recipe seems long : )

 For the Yakhni (soup)
750grm mutton shoulder
2large onion
2 stick cinnamon
3 black cardamom
1tblsp white cumin seeds
4tblsp dry coriander seed
1tsp black cumin seed(kala zeera)
2inch fresh ginger( in cubes)
5-6 fresh garlic bulbs
1tblsp black peppercorn
1tblsp cloves
4glass water

-wash n make medium pieces of mutton
-pour water in a broad pot
-take a cheese cloth and put all the rest spices in it and make a bundle of it
-lay this bundle in the water pot, make big cubes of the onion and all to the pot
-now let all cook till meat is tender
-separate the meat after the soup is ready and keep it in a bowl
-take out the spice bundle and drain the soup pressing the onion in paste
-Don’t forget we DID NOT add salt to it COZ this dries up the moist meat!!!!

For Pulao Preps:
3mugs rice (wash and soak in luke warm water for 20 mins)

-2medium onion thin sliced
-1/4 cup oil
-5tbls yoghurt
-1tbsp black pepper/cloves together
-1tbsp ginger/garlic paste
-½ tsp dry coriander powder
¼ tsp garam masala
-3tsp salt

-heat the oil, give in the black pepper/cloves
-fry the onion till brown NOT black
-this brown color will give rice the due color!!
-As onion gets fried, add in the meat and stir
-put the tbp GG paste…..stir
-sprinkle the coriander powder….stir
-add in the yoghurt……stir
-when the meat turns into a fresh brown color and the yoghurt dries up
-measure the ready soup (yakhni) and pour 4 glasses to the meat( if less then add water to cover it up)
-NOW add the salt, and bring all to boil
-drain the rice and add in the pot
-cook on a high flame and reduce heat gradually
-when the yakhni is only on the surface
-cover the pot with a wet cloth and set on dum on a low heat
-don’t break the dum before 15 mins
-open after that, sprinkle the garam masala and losen the rice from edges
-the polau is ready to serve…. …

 Alo kababs.

1 kg aloo
1 large onion
1 bunch chopped fresh coriander
3-4 chopped green chilies
3 tbp fresh lemon juice
1 level tsp salt
1 level tsp red chili powder
½ tsp crushed black pepper
1 tbp coarse crushed coriander seeds
½ tsp meethi powder (fenugreek)
1tblsp rice four
1tsp soft butter
1 egg

An easiest way to boil potatoes:
-wash and peel the potatoes
-cut 6 squares from each potato
-now boil them in a full water pot
-add some oil and 2-3 pinch salt to it
-when tender and soft, drain the water
-mash them with a fork, giving in the tsp butter
-add all the spices to it, make flat and big patties
-dip in the beaten egg and fry till gold brown

I dint put in garam masala and cumin powder in it, as the patties give a very classy taste of potato with less spices in it