First Edition, 2009
ISBN 978 93 80075 22 8
© All rights reserved.
Published by: Global Media 1819, Bhagirath Palace, Chandni Chowk, Delhi-110 006 Email:
[email protected] Table of Contents The best food recipes from Afghanistan & Bangladesh.
Afghan Meat Dishes Mourgh (Afghan Chicken) Yield: 6 servings
Ingredients • • • • • •
2 lg Cloves garlic 1/2 ts Salt 2 c Plain, whole-milk yogurt Juice and pulp of 1 large lemon, 3 to 4 tablespoons 1/2 ts Cracked black pepper 2 lg Whole chicken breasts, about 2 pounds
Directions Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt.
Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper. Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat. Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it. To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.
Afghani Lamb with Spinach 4 servings
Ingredients
• • • • • • • • • • • • • • • • •
2 1/2 lb Lamb stew meat -- preferably leg 1/3 c Olive oil 3/4 lb Onions; diced large 4 ts Chopped garlic 2 ts Turmeric 1/4 ts Nutmeg 1/4 ts Ground cardamom 1 ts Crushed red pepper -- or to taste 1/2 ts Cinnamon 32 oz Can tomatoes; drain & chop 1 c Rich brown veal stock or 1 c Rich beef stock 1/3 lb Fresh spinach; wash & drained 1/2 c Yogurt 1 tb Grated lemon peel Salt; to taste 1/4 c Pine nuts* *Roasted at 350 F. for about 3 minutes.
Directions Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; saute them for 2 minutes; then add the garlic and saute it for 1 minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saute the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic. Add the tomatoes and veal stock and stir. Cover the dish and bake at 350 F. for about 1 hour, until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in. Allow the stew to cool slightly. Add the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts.
Aush (Noodles with Pulses, Meat and Yoghurt) Serves: 6 Cooking time: 1 to 1-1/4 hours
Ingredients Aush Dough • • • •
2 c Plain flour 1 ts Salt 2/3 c Cold water Additional flour
Pules and Noodle Mixture
• • • • • •
1/2 c Yellow split peas - (daul nakhud) Cold water 1 c Canned kidney beans w/liquid Salt 1 tb Oil 2 c Finely chopped spinach
Meat Sauce • • • • • • • • • •
1/2 c Oil 1 Medium onion; finely chopped 750 g Ground lamb or beef Salt Freshly ground black pepper 1/2 teaspoon ground cinnamon 2 teaspoons ground coriander 1 teaspoon ground turmeric 1/2 c Tomato puree 1/2 c Water
Chakah(Yogurt Sauce) • • • • •
1 1/2 c Drained yogurt 3 ts Dried mint; rubbed 1/4 ts Hot chili pepper (or more) 1/4 c Finely chopped coriander Salt to taste
Directions Sift flour and salt into a bowl, add water and mix to a firm dough, adding more flour if necessary. Divide into 2 balls and wrap in plastic. Rest for 30 minutes. On a floured board roll out each ball of dough very thinly. Cut into 5 mm (1/4-inch) strips either while it is flat or by rolling up each sheet of dough and slicing with a sharp knife. Place noodles on a floured cloth, dust with flour and leave to dry for about 30 minutes. Wash split peas well and place in a pan with 1-1/2 cups cold water. Bring to the boil and boil gently for 30 minutes or until tender. Add red beans and liquid and keep warm. In a large pot bring 8 cups water to the boil, add 2 teaspoons salt, oil and noodles. Put noodles in gradually, stirring after each addition. Return to the boil and cook uncovered for 5 minutes. Add spinach and cook for further 5 minutes. Drain in a colander and return to the pot. Add split peas and bean mixture with its liquid, toss ingredients lightly and keep hot over low heat. In a frying pan heat the 1/2 cup oil, fry onion until soft and add ground meat. Stir over high heat until juices evaporate and meat browns lightly. Add salt and pepper to taste, tomato puree, spices and water, cover and simmer 10 minutes, then remove cover and let moisture evaporate. Sauce should be oily. Combine chakah ingredients, add to noodles and toss well. Mixture should be moist. Place noodle mixture in a deep dish and top with keema. Stir at the table and serve in deep plates.
Qabili Pilau ( Lamb and Yellow rice with carrots and raisins) Serves 4
Ingredients
• • • • • • • • • •
1 lb long grain rice, preferably basmati 4 fl oz vegetable oil 1 1/2 lb lamb on the bone or 1 chicken, cut in pieces 1/2 pint water 2 large carrots 4 oz black seedless raisins 2 tsp char marsala or cumin 1/4 tsp saffron (optional) 2 1/2 pints water salt and pepper
Directions Brown 1 medium diced onion in oil. Fry until the onion is fairly dark. Add 1 lb lamb or beef cut into 1"-2" cubes and brown lightly.
Add 2 cups of water, 1 tsp. Salt and 1 to 1 ½ tsp each (cinnamon, ground cumin and ground cardamom) Cover and simmer until meat is tender, about an hour. Remove meat from the juice and set juice aside. Cut 3 carrots into match stick size pieces. Saute carrots and 1 tsp sugar in about 1/4 cup of oil. Cook until they are lightly browned. Remove from oil Add 1 cup of raisins (I prefer golden sultanas) to the oil and cook until they swell up. Boil the meat juice and add 2 cups basmati (very long grained) rice, 1 ½ tsp salt and enough boiling water to come 2 inches over the rice. Cook until the water is absorbed and the rice is tender--but NOT mushy. Mix the meat, carrots, raisins and rice together. Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour--or up to an hour. To serve--place on platter, making sure the carrots and raisins show on top.
Kofta Nakhod (Meatballs and Chick-Peas) 8 servings
Ingredients • • • • • • • • •
1 c Dried chick-peas, covered -w/hot water & soaked over-night, or at least 8-10 hrs 1 1/2 lb Ground beef 1 lg Onion, grated 1/4 ts Pepper 1 ts Salt, or to taste 1/4 ts Ground cinnamon 1 tb Dried mint, crushed 1 tb Bread crumbs, matzoh meal, or plain flour 4 c Water, boiling
Directions Chick-peas provide bulk in well-seasoned kofta, the name for various types of meatballs in Afghanistan, Pakistan, & India. Unlike customs in other countries, they are boiled in soup or water & served separately from soup. Chick-peas are one of forbidden foods for Passover in Afghanistan, so Nofta Nakhod must wait for another time. 1. Drain chick-peas in a colander, then grind them rather fine in a processor. Mix everything together except water. 2. To prepare meatballs: Moisten hands w/cold water and prepare meat & chick-peas balls 1-1/2 inches in diameter. Put the meatballs into boiling water, one at a time, & simmer over moderate heat for 45 mins. Remember that chick-peas are ground but not cooked. The meatballs may also be cooked in a light chicken broth. Serve meatballs & soup separately w/bread, rice, & pickles. Serve 8. Makes about 18 meatballs.
Lamb Kababs Ingredients • • • • • •
2 pounds boneless lamb steak cut into 1-in cubes 3 medium onions, quartered 1 teaspoon salt 1 teaspoon ground cuminseed 1/4 teaspoon pepper 1/4 cup cognac arak, or dry red wine
Directions
1. Mix everything together & marinate for 1 to 1-1/2 hrs. This distributes flavors & tenderizes meat. 2. Put 4 pieces of lamb alternating w/onion quarters on each metal skewers. Grill over charcoal, traditional method, for 10 mins, or to taste: rare, medium, or well-done. Serve warm w/other Afghan foods.
Samboosak (meat pies) These flaky meat pies are eaten to break the Muslim fast every evening during the month of Ramadan. To the traditional meat stuffing of the northern Arab states are added leeks, boiled eggs, and regional spices.
Ingredients • • • •
1 package spring roll skins (approximately 8 inches square), defrosted 1 tbsp. flour 1 tbsp. water Oil for frying
Filling • • • • • • • • •
1 small onion, minced 1 leek, cleaned and chopped 2 tbsp. olive oil 1/2 pound ground beef or lamb Salt Black pepper 1/2 tsp. cumin or kebsa spices 2 egg whites, hard-boiled and chopped Oil for frying
Directions 1. Saute the onions and leek in the oil until transparent. Add the meat, sprinkle with salt and pepper, and cook until done, breaking up lumps. 2. Add the cumin and the chopped egg whites and mix well. 3. Cut each spring roll skin into 3 strips of equal width (If the dough is not precisely square, use the slightly larger dimension for the length of the strip.) Lay out 3 to 4 strips on your work surface. 4. Place a rounded tsp. of the meat mixture toward the bottom right hand corner of each strip. Fold that corner diagonally over to the top left-hand corner, forming a triangle. As you fold, be certain that the side of the strip lines up perfectly with the folded portion. Continue as if folding a
flag, alternately folding the bottom corners in a diagonal pattern. Seal the final flap with a bit of the flour paste. 5. Deep-fry and drain on absorbent paper.
Meatballs With Noodles Tossed In Yogurt 4 servings Serving Size : 6
Ingredients MEATBALLS • • • • • • • • • • • • • • • •
2 pounds ground beef 1/2 teaspoon ground cinnamon 2 teaspoons ground coriander 1 teaspoon ground turmeric 1 pinch cayenne pepper salt to taste black pepper to taste 2 cloves garlic crushed 1 tablespoon vegetable oil 1 spanish onion finely chopped 6 large ripe plum tomatoes core -- peel, chop 4 sun-dried tomatoes finely chopped NOODLES 1 pound fresh fine egg noodles in Asian markets 1 1/2 cups plain yogurt 2 cloves garlic finely chopped 1/2 cup fresh mint chopped
Directions For the meatballs: In a bowl, combine the beef, cinnamon, coriander, turmeric, cayenne, salt, pepper, and half of the garlic. With clean hands, mix thoroughly, then shape the meat into 3/4-inch meatballs. Set them aside. In a large, flameproof asserole, heat the oil, add the onion, and cook over low heat for 10 to 15 minutes or until it is very soft. Turn the heat to medium-high and add the meatballs. Cook, turning them often, until they lose their pink color. Add the plum tomatoes and remaining garlic. Cover the pan, turn down the heat, and simmer gently for 10 minutes. Add the sun-dried tomatoes, salt, and pepper and cook the mixture for 5 minutes over low heat, stirring once or twice.
For the noodles: Bring a large saucepan of water to a boil. Add the noodles and cook for 2 to 4 minutes or until they are tender but still have some bite. Drain the noodles and transfer them to a bowl. Stir in the yogurt, garlic, and salt. Toss thoroughly and transfer to 6 wide bowls. Spoon meatballs around the edges of each bowl of noodles, add the mint to the center and serve at once.
Boulanee Ingredients
• • • • • • • • • • • • •
1 Package square eggroll wrappers Corn oil 1 cupMashed Potatoes 1 or 2 large potatoes 1/2 tsp. salt 1/2 tsp. coriander 1/2 tsp. cayenne pepper 1/2 bunch chopped cilantro 4 green onions, chopped. 1 lb. ground beef 1/2 tsp. freshly ground black pepper 1/2 tsp. salt 1/2 tsp. coriander
Directions Boil potatoes on their skin until soft. Peel and mash. Add salt, coriander, cayenne pepper, cilantro and green onions and mix. Meanwhile: Brown ground beef with pepper, salt and coriander. Mix ground beef with mashed potatoes. Let cool. Take an eggroll wrapper and place a spoonfull of filling in the middle. Wet the edges of the wrapper and close, making a triangle. Fold the ends of the triangle into the pastry, making a small envelope. Flatten with your hand. Heat oil and fry the boulanee until brown on both sides, about 4-5 minutes.
Chelo nachodo (chicken & chick-pea stew with rice) Here is a family-style dish to be served any time of year. It is a substantial soup stew, well seasoned in Afghan style & combined w/a crispy-bottomed rice provides contrasting texture to stew. The stew & rice are served separately.
Ingredients
Yield: 6 servings • • • • • • • • • • • • • • • • • •
5 c -water 4 Chicken legs and 4 Chicken thighs, loose skin -discarded 1 c Dried chick-peas, soaked in -water overnight & drained 2 md (1 cup) onions, chopped 1 Rib celery w/leaves, sliced 1 lg Carrot, sliced diagonally 1 (1/2 lb) zucchini, sliced 1 ts Salt, or to taste 1/4 ts Pepper 1/4 ts Ground cuminseed 1/4 c Fresh coriander, chopped 1/4 c Fresh dill, chopped 1/4 c Lemon juice 4 c Water 1 ts Salt 2 c Raw rice, well rinsed 1/4 c Corn oil
Directions 1. To prepare stew: Bring water to a boil, add chicken pieces, & remove foam as it cooks. Add chick-peas, onions, celery, carrots, zucchini, salt, pepper, & cuminseed. Cover pan & cook over moderate heat for 45 mins. Add coriander, dill, & lemon juice & simmer over low heat for 15 mins more. This is sufficient to tenderized chicken & ingrate all seasonings. 2. To prepare rice: Bring 4 c water & salt to a boil in pan. Add rice & cook over moderate heat for 5 mins. Drain rice in colander & rinse w/cold water. Return rice to pan and pour oil over all. Cover pan & cook over low heat for 1/2 hr. No other water is added & rice cooks only moisture clings to it after rinsing. The rice will develop a crisp bottom layer. Serve rice & stew separately. Each diner takes their own portion of rice & covers it w/as much stew as they wish. Serve warm. VARIATION: 2 lb of boneless beef chuck cut into 6 equal pieces may be used in place of chicken, but cooking will take longer. Cook beef stew over moderate heat for 1 hour. Add coriander, dill, & lemon juice, reduce heat to low, & simmer, covered, 1/2 hour more, or until beef is tender. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
Korma Sabzee Ingredients • • • •
1 1/2 lb Lean stewing beef or lamb 1/2 cup Oil 1 lrg Onion, finely chopped 2 x Garlic cloves, crushed
• • • • • • •
1 1/2 cup Water Salt Freshly ground black pepper 1/4 tsp Hot chili pepper (or more) 3 cup Spinach, chopped 1 tsp Cumin 2 tbl Coriander leaves, chopped (more if desired)
Directions Cooking Time: 1 1/2-2 hours 1. Cut meat into 3/4' cubes. 2. Heat oil in a heavy pan, add onion and fry gently until transparent. Increase heat, add garlic and meat cubes and fry, stirring often, until juices evaporate and meat begins to brown. 3. Add water, salt and pepper to taste, chili pepper, and cumin. Bring to a slow simmer and reduce heat. Cover pan and simmer gently for 1-1 1/2 hours until meat is tender. Time depends on cut of meat used. 4. Add spinach and coriander and cook for further 10-15 minutes. 5. Mound chalau on a platter and spoon some of the sauce on top. Serve remainder in a separate bowl. Note1: 1/4 c. yellow split peas (daul nakhud) can be substituted for the spinach. This dish is then called Korma and the split peas are added at step 3. Note 2: To make 6-8 servings of Chalau, start with 3 cups of basmati or other good quality long grain rice. Heat 1/4 cup oil in a cooking pot, add the rice, and stir for 5 minutes. Add required water, bring to a boil, reduce heat to low and cook covered +/- 30 minutes. To cook this authentically, put a cloth over the rim of the pan before putting on the lid.
Khoresht-e Seib Ingredients (4 servings) • • • • • • • • • •
4 tablespoons vegetable oil, butter, or ghee 2 small onions, peeled and thinly sliced 1 pound skinless,boneless chicken leg,or duck breast, or meat (lamb, veal, beef), cut into thin strlps 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cinnamon 1 tablespoon fresh lime juice 3 tablespoons brown sugar 1/2 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water 5 tart cooking apples 1 cup pitted, dried tart cherries
Directions In a medium pot, heat 2 tablespoons oil over medium heat. Add the onions and stir-fry 5 minutes, until translucent. Add the chicken and fry for 15 minutes longer, stirring occasionally, until golden brown. Add the salt, pepper, and cinnamon. Add 2.5 cups of water, the lime juice, brown sugar, and saffron water and bring to a boil. Cover and simmer for 20 minutes over low heat, stirring nccasionally. Meanwhile, peel and core the apples and cut them into wedges.
In a large skillet, heat 2 tablespoons oil over medium heat and fry the apples for 10 to 15 minutes, stirring occasionally, until all sides are golden brown. Preheat the oven to 350°E Transfer the khoresht to a deep ovenproof casserole. Arrange the apples and cherries on top. Cover and bake for 30 minutes, until the apples and meat are tender. Taste the khoresht: It should taste sweet and sour. Adjust seasonings, adding sugar or lime juice if necessary. Cover and keep warm until ready to serve. Serve hot with saffron steamed rice. Variation: Instead of dried cherries, you may use 1/s cup yellow split peas as shown here. If you do, cook the split-peas in 2 cups of water for 20 minutes, drain, and add just before placing in the over.
Afghan Vegie Dishes Samoosi Yirakot (stuffed vegetable turnovers) Yield: 20 servings
Ingredients Dough • • • •
1 c Fine matzoh meal 1 Egg, beaten 1/4 ts Salt 1/2 c Cold water, approx.
Vegetables • • • • • • • • • • •
1 tb Corn oil 1 md Onion; chopped 1 Garlic clove; chopped 1 Potato; peeled - cut into small pieces 1/2 c Cauliflower (chopped) 1 Carrot; chopped (1/2 C.) 1/2 c Green peas, fresh or frozen 1/2 c Thin-sliced green beans 1/4 ts Salt 1/4 ts Freshly ground black pepper 1 cup Corn oil, for deep-frying
Directions Mix the meal, egg and salt together, adding just enough water to make a moist dough that holds together. Set aside. Heat the oil in a skillet, add the onion and garlic, and stir-fry over moderate heat until light brown, about 3 min. Set aside.
Take the potato and 1/2 C. each of any other 3 vegetables and blanch in boiling water for 5 minutes. Drain well. Add these to the pan with the onion and garlic and stir-fry over moderate heat for 3 minutes, to mix well. Add salt and pepper. Cool. Take 1 heaping T. of the dough and press it out on a flat surface into a 2 1/2 inch square. Put 1 T. of the vegetable mixture on the bottom half of the square and fold it over into a triangle. Prepare all the samoosi this way. Heat the oil in a wok or skillet and brown the turnovers over moderate heat for about 3 minutes. Drain on paper towels. Serve warm. Makes about 20 turnovers.
Chakha Eggplant Ingredients • • • • • • • • • •
4 medium Eggplants Salt Oil 2 Medium Onions, sliced 1 Green Pepper, seeded & sliced 2 large ripe Tomatoes, peeled 1/4 teaspoon Hot Chile Pepper 1/4 cup Water 2 cups Chakah Drained Yogurt 2 cloves garlic
Directions Cut the stems from the eggplants & leave peel. Slice into 1 cm pieces. Spread on a tray & sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels. Pour enough oil into skillet with a lid, to cover base well. Fry eggplant until lightly browned on each side. Do not cook completely. Lift onto a plate. Add more oil as required for remaining slices. As oil drains out of eggplant, return this to the pan & add onions. Fry gently till translucent. Remove to another plate. Place a layer of eggplant back into the pan. Top with some sliced onion, green pepper rings & tomato slices. Repeat using remaining ingredients & adding a little salt & the chili between layers. Pour in any remaining oil from the eggplant. Add onion & water, cover & simmer gently for 10-15 minutes. Combine chakah ingredients & spread half the sauce into base of serving dish. Top with vegetables, lifting eggplant gently to keep slices intact. Leave some of the juices in the pan. Top vegetables with the rest of the chakah & drizzle the remaining juices over it. Serve with flat bread.
Vegetable Fritters Yield: 12 servings
Ingredients •
1 c Chickpea flour (besan)
• • • • • • • • • • • • • • •
1/2 ts Asafetida (optional) 1/2 c Unbleached all-purpose flour 1/4 ts Cayenne pepper 1/2 ts Baking soda 1 1/4 c Cold water 3/4 ts Cream of tartar 2 tb Lemon juice 1/4 ts Sea salt Oil, for frying 1 ts Cumin powder 1 c Sliced potatoes (1/4" thick) 1 ts Coriander powder 1 c Cauliflower florets 1 ts Tumeric 1 c Chopped bell pepper
Directions Blend flours, baking soda, cream of tartar, salt and spices. Gradually whisk in water and lemon juice to make a smooth batter the consistency of heavy cream. Set aside. Heat about 3" oil in a large skillet or deep fryer. Dip vegetables in batter to coat. Immerse in hot oil, turning to cook evenly, until golden brown, about 5 minutes. Remove with a slotted spoon and drain on absorbent paper. Cover and place in a warm oven while cooking remaining pakoras. Per serving: 186 cal, 5 g prot, 95 mg sod, 25 g carb, 8 g fat, 0 mg chol, 21 mg calcium
Tamarind Potatoes Yield: 4 Servings
Ingredients • • • • • • • • • • •
1 1/2 tb Tamarind paste 2 c Water 8 sm Boiling potatoes 1/4 c Corn oil 1 md Onion; thinly sliced 2 ts Minced fresh ginger 4 Garlic cloves; minced 1/2 ts Dried red pepper flakes 1/2 ts Ground turmeric 1/2 ts Ground cardamom 1/2 ts Ground fennel
• • •
1/2 ts Cinnamon 1/4 ts Freshly ground pepper Salt
Directions Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain. Boil potatoes until just tender. Cool completely, then peel. Using wooden skewer, pierce each potato in 4 places. Heat oil in heavy large skillet over medium heat. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes. Remove from skillet. Add potatoes and brown well on all sides. Remove from skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger and garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and remaining 14 tablespoons water. Stir in cardamom, fennel, cinnamon and pepper. Cover and simmer until sauce has thickened slightly, about 15 minutes. Season with salt.
Ginger Tamarind Eggplant Yield: 6 Servings
Ingredients • • • • • • • • • • • • •
1 1/2-inch-round ball tamarind 1/4 c -Boiling water 1 lb Thin, long eggplant 3 tb Light vegetable oil 1 1/2 ts Minced garlic 2 ts Ground coriander 1/4 ts Ground cinnamon 1/8 ts Ground cloves 1/2 c Packed flaked coconut -- fresh or canned, -- unsweetened 1 ts Cayenne pepper (or more) 1/2 ts Coarse salt; or to taste 2 tb Unsulphured molasses -OR- Brown sugar 1/2 ts Black mustard seeds
Ginger-Tamarind Sauce • • • •
-Tamarind residue from above 1/2 c -Boiling water 1/2 ts Cornstarch 1 tb Shredded fresh ginger
Directions
Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let it soak for 30 minutes. Mash the pulp and extract as much juice from it as possible. Pour all liquid into a bowl, and save the fibrous residue for making the sauce. Slit the eggplants lengthwise to within 3/4 inch of the stem end so that each eggplant remains in one piece. Measure out the spices and place them right next to the stove in separate piles. Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute. Add the garlic and fry for 30 seconds. Add the coriander, cinnamon, and cloves; fry for 15 more seconds. Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 minutes). Turn off the heat and stir in the salt, tamarind liquid, and molasses, and mix well. Stuff the eggplants with the spicy coconut mixture. Secure them by wrapping thread around them. Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. When it is hot, add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the seeds stop spattering, add the eggplants in one layer. Fry the eggplants, turning them often, for 3 or 4 minutes. Reduce heat to medium or medium low and cook them, covered, for 10 to 12 minutes or until they are soft and cooked through. Turn off heat. Transfer them to a serving platter, pour Ginger-Tamarind sauce over them, and serve immediately. GINGER-TAMARIND SAUCE: Put tamarind residue in a nonmetallic bowl, add 1/2 cup boiling water, and let soak for 30 minutes. Mash the residue and extract as much tamarind essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue. Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil. Cook for 2 minutes. Turn off heat and stir in ginger shreds. Note: For a hotter flavor, stir 4 chopped hot green chilies into sauce.
Lentil Stuffed Peppers Yield: 4 servings
Ingredients • • • • • • • • • • •
2/3 c Red lentils 1 inch piece ginger,=grated 4 tb Vegetable oil 1 tb Ground coriander 4 md Green bell peppers 1 1/4 c Water 1 ts Cumin seeds Salt & pepper 2 Onions, chopped 2 tb Chopped cilantro 2 Green chilies
Directions Rinse lentils & soak for 30 minutes. Heat half oil in skillet. Add peppers & cook for 3 to 5 minutes till golden brown. Drain & cool. Add remaining oil to pan. Cook cumin till they begin to pop. Add onions & chilies & cook for 8 minutes. Stir in ginger & coriander. Drain lentils add to the pan with water. Stir well & cover. Cook for 15 to 20 minutes until lthe liquid has evaporated. Stir in salt & pepper. Add cilantro. Cut tops off peppers & remove seeds. Stuff with the lentils & replace the tops. Stand in a baking dish. Bake at 350F for 15 minutes.
Bouranee Baunjan (Eggplant With Yoghurt Sauce) Serving Size : 6
Ingredients
• • • • • • • • • •
4 medium Eggplants 1 Salt 1 Oil 2 Medium Onions sliced 1 Green Pepper seeded & sliced 2 large Ripe Tomatoes peeled 1 Salt 1/4 teaspoon Hot Chile Pepper 1/4 cup Water 2 cups Chakah Drained Yogurt
• •
2 cloves garlic 1 Salt to Taste
Directions Cut the stems from the eggplants & leave peel. Slice into 1 cm pieces. Spread on a tray & sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels. Pour enough oil into skillet with a lid, to cover base well. Fry eggplant until lightly browned on each side. Do not cook completely. Lift onto a plate. Add more oil as required for remaining slices. As oil drains out of eggplant, return this to the pan & add onions. Fry gently till translucent. Remove to another plate. Place a layer of eggplant back into the pan. Top with some sliced onion, green pepper rings & tomato slices. Repeat using remaining ingredients & adding a little salt & the chili between layers. Pour in any remaining oil from the eggplant. Add onion & water, cover & simmer gently for 10-15 minutes. Combine chakah ingredients & spread half the sauce into base of serving dish. Top with vegetables, lifting eggplant gently to keep slices intact. Leave some of the juices in the pan. Top vegetables with the rest of the chakah & drizzle the remaining juices over it. Serve with flat bread.
Bonjan Salat (Spicy Eggplant Salad) Ingredients • • • • • • • • •
3 medium eggplants 2 1/2 teaspoons coarse salt; (kosher salt) 1/4 cup corn oil 1 1/2 cups tomato sauce 1/4 teaspoon pepper 1 teaspoon hot red chili flakes OR 1 teaspoon minced fresh chiles 2 teaspoons ground cinnamon 1 tablespoon dried mint; crushed
Directions Slice the eggplants crosswise into 1 1/2 inch thick pieces. Sprinkle them with 2 t. coarse salt and let stand for 15 minutes. rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel. Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes. Remove and put into a serving bowl. Cool. Put the tomato sauce, pepper, chile, cinnamon, mint and 1/2 t. salt, if wanted, in a pan. Simmer over low heat for 10 minutes, which is long enough to integrate the flavors. Pour this over the eggplant; refrigerate until ready to use. The salad can remain in the refrigerator for several days. Serve cold or at room temperature. Yield: 8 servings - - - - - - - - - - - - - - - - - -
Boolawnee ( Fried Leek Pastries ) Ingredients ***PASTRY*** • • • • • • • •
2 cups plain flour 1/2 teaspoon salt 2/3 cup cold water ***LEEK FILLING*** 2 whole leeks; (2 leeks=3 cups chopped 2 teaspoons salt 1/4 teaspoon hot chili pepper 3 teaspoons oil ***TO FINISH*** oil; for deep frying
Directions Sift flour and salt into a bowl, make a well in the center and add water. Mix to a firm dough and knead for 5 minutes until elastic, dusting with more flour if necessary. Wrap in plastic film and leave to rest for 30 minutes. Cut most of the green tops from leeks, halve lengthwise and rinse well to remove all traces of soil between leaves. Remove roots and dry leeks with paper towels. Place flat on board, cut along length at 5 mm (1/4 inch) intervals than across to dice. Measure in cup measure and place in bowl. Add salt and chili pepper and knead with hand to soften leeks. Stir in oil. Roll pieces of dough into balls the size of a large hazelnut and roll thinly into a 10 cm (4 inch) circle. Alternatively, roll out dough and cut into 10 cm (4 inch) rounds. Place about 2 teaspoons leek filling in center of circle, moisten pastry half way round edge of circle and fold pastry over filling. Press edge to seal well, and using the edge of a thimble, (the traditional method) or a coffee spoon make little crescent- shaped marks around the edge, or press with fork. Fry 3 or 4 at a time in hot oil until golden brown, turning to brown evenly. Drain on paper towels and serve hot or warm. - - - - - - - - - Yield: 32 servings
Sabse Borani Ingredients • • •
4 cups fresh spinach leaves, chopped 1 medium onion, thinly sliced 2 cloves garlic, minced
• •
2 tbsp. vegetable oil 1 cup lightly drained plain yogurt (drain about 1 hr - easiest method is to place the yogurt in a coffee filter and let stand)
Directions Place damp spinach in a saucepan, cover and cook until wilted. Drain and squeeze to remove excess water. Heat oil in a large skillet, sauté onion at low heat until golden, add garlic and sauté briefly, then add spinach, and cook for a minute or two more. Let cool. In a bowl, smooth yogurt and add spinach mixture. Season with salt and pepper.
Afghan Bread with Spinach Ingredients • • • • • • • • • • • •
1 loaf Afghan bread - (14 oz) (or 12-oz pkg pita loaves) 3 tbl balsamic vinegar 1 tbl olive oil 1 tsp sesame oil 1 1/4 lb spinach rinsed, stemmed, and cut into thin strips 1 cup canned fava beans rinsed, drained 1 tbl minced garlic Salt to taste Freshly-ground black pepper to taste Zahtar to taste 1 ct herb-flavored soy cream cheese 4 tbl toasted sesame seeds - (to 5)
Directions Preheat oven to broil. Open up and flatten Afghan bread loaf and slice into 2-ounce sections; there will be one leftover section. Sprinkle with water and heat under broiler for about 30 seconds until softened. Remove from oven. Meanwhile, take rinsed spinach with water still on leaves and place in large pot. Add 2 tablespoons balsamic vinegar, and steam spinach over medium heat about 5 minutes, or until wilted, taking care not to scorch. Remove from heat, press firmly with tongs to press out excess water and drain carefully. Chop spinach and separate into 6 equal-sized portions. Mash fava beans coarsely with olive oil, 1 tablespoon balsamic vinegar, sesame oil, garlic, zahtar, salt and pepper. Divide into 6 equal-sized portions. Using about 2 tablespoons per serving, spread bread slices with soy cream cheese. Then spread with mashed fava beans, covering the cream cheese well, and top with equal portions of well-drained spinach - if not well-drained, spinach could turn bread soggy. Garnish with sesame seeds and serve. This recipe yields 6 servings. Wine Suggestions: The slight acidity of the vinegar; the nuttiness of sesame oil, sesame seeds and zahtar; and the fresh taste of spinach match well with Isabel Estate Marlborough Sauvignon Blanc. Comments: Afghan bread and the seasoning zahtar are sold at Middle Eastern markets and some well-stocked supermarkets. For the bread, you may substitute pita loavesuplan to use the two-ounce size, one loaf per serving. As an alternate to zahtar, use your favorite seasoning mix, one that has plenty of flavor. Dried fruits such as dates, raisins and apricots, plus hot tea, complement this simple,
light meal.
Sauces & Rubs Meat Sauce Ingredients • • • • • • • •
1 Yellow Onion 1 lb Ground Beef 1 tsp Black Pepper 16 ounce can Tomato Sauce 1 tsp Crushed Garlic 1 tsp Coriander 1 tsp Salt 1 1/2 cups Water
Directions Grind yellow onion, and one-half of a cup of water in a blender. Pour this mix into a frying pan with ground beef, and cook until the meat is browned. Add one more cup of water, crushed garlic, salt, freshly ground coriander, black pepper, and tomato sauce to the meat and cook over a medium-low heat for 20-25 minutes.
Kabab Sauce This can be used as a marinade with any meat or fish dish (I like it with rice)
Ingredients • • • • • • • • • •
2 md Onions, peeled 2 c [nonfat] plain yoghurt Dash of Lemon juice or rice vineger Sugar Pepper to taste 2 tb Ground cumin seeds 2 tb Ground coriander seeds 1/2 - 3/4 tsp cayanne pepper or Chili paste 2 tsp Fresh ground ginger and Garlic paste Chopped cilantro to taste 1/2 tsp Turmeric
Directions
Liquify in blender. Simmer until thickened slightly and flavor is set.
Korma Sauce Ingredients • • • • • • •
1 med. Yellow Onion 3 cups Water 16 ounce can Tomato Sauce 1 tsp Salt 1 1/2 tsp Coriander 1 tbl Corn Oil 1/4 tsp Black Pepper
Directions Slice yellow onion very thin and boil it in water for about 15min. or until the onion becomes tender. Next, strain the water and put the onion in a blender with corn oil, tomato sauce, salt, black pepper, and freshly ground coriander. Blend this mix well and then put the sauce into a saucepan and bring to a boil. Aftre it comes to a boil, turn the heat down to low and let the sauce simmer until it thickens.
Meat and Fish Rub Ingredients • • • • •
3 tbl black peppercorns 3 tbl cumin seed 2 tbl turmeric 1 tbl ground cardamom 1 tbl ground coriander
Directions Grind all the ingredients together with a mortar and pestle or in a spice grinder. Store in an airtight container. Rub this spice blend, devised by Zvia, an Afghan street vendor in New York, all over beef, pork, or chicken 2 hours prior to grilling. It also adds a pungent flavor to tuna, swordfish, bluefish, and bass; rub it on both sides of the steak or fillets about an hour before grilling. In both cases, the rub can be left on the meat or fish while grilling to make a blackened seasoned crust. It can also be stirred into boiled rice or summer soups to taste. Makes about 1/3 cup.
Salad Dressing Ingredients
• • • • • •
1 cup Mayonnaise 1/4 cup Yogurt 1 tsp Dry Mint 1tbl Apple Cider Vinegar 1 tbl Water 1/2 tsp Salt
Directions In a food processor, mayonnaise with plain yogurt.( You can substitue lowfat or non-fat yogurt here if desired) Next, add apple cider vinegar, water, salt, and dry, crushed mint leaves. The consistancy should be smooth and creamy when finished.
Afghan Spice Rub Serves 1
Ingredients • • • • •
3 tablespoons Black peppercorns 1 tablespoons Ground cardamom 3 tablespoons Cumin seed 1 tablespoons Ground coriander 2 tablespoons Tumeric
Directions Grind all ingredients together with a mortar and pestle or spice grinder. Store in an airtight container. Make 1/3 cup. Can be rubbed into beef, pork or chicken two hours before grilling. It also adds a pungent note to tuna, swordfish, blue fish or bass if rubbed onto both sides of the steaks or fillets about an hour before grilling. In either case, the rub can be left on the meat orfish while grilling to make a blackened, seasoned crust. Used as a spice, it can be stirred into boiled rice or summer soupws to taste.
Chatni Gashneez (Coriander Chutney) Serves 1
Ingredients • • •
1 cup of Roughly chopped coriander 2 Garlic cloves 1 Green chili
• • •
1/2 cup of Coarsely chopped walnuts 1/4 cup Lemon juice or vinegar Salt
Pack chopped coriander (leaves) firmly into cup to measure. Peel garlic and chop roughly; slit chili, remove seeds and chop roughly. Place prepared ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice or vinegar gradually while processing. Add salt to taste, place ina bowl and chill until required. Serve with kabaubs. Note: If you have no processor or blender, pass ingredients through food grinder with fine screen, or chop ingredients finely, then pound with a pestle in a mortar. Gradually stir in lemon juice or vinegar and add salt to taste.
Hawayej Serves 1
Ingredients • • • • •
3 tb Black Peppercorns 3 tb Cumin Seed 2 tb Turmeric 1 tb Ground Cardamom 1 tb Ground Coriander
Directions Grind all the ingredients together with a mortar and pestle or in a spice grinder. Store in an airtight container. Rub this spice blend devised by Zvia, an Afghan street vendor in New york, all over beef, pork, or chicken 2 hours prior to grilling. It also adds a pungent flavor to tuna, swordfish, bluefish, and bass; rub it on both sides of the steak or fillets about an hour before grilling. In both cases, the rub can be left on the meat or fish while grilling to make a blackened seasoned crust. It can also be stirred into boiled rice or summer soups to taste. Makes about 1/3 cup.
Coriander Sauce Ingredients • • • • •
1 bn Fresh cilantro, stemmed (about 1 cup loosely packed leaves) 3 x Cloves garlic, peeled 1 x Jalapeno, or other hot pepper, seeded 1/2 cup Walnut pieces 1/3 cup Fresh lemon juice OR
• • • • •
1/3 cup Distilled white vinegar 1 tsp Salt, or to taste 1/2 tsp Freshly grated black pepper 1/4 tsp Ground cumin, (optional) 2 tbl Water, up to 4, or as needed
Directions Combine the cilantro, garlic, chile, and walnuts in a blender or food processor. Add 1/3 cup lemon juice, 1 teaspoon salt, the pepper, and cumin (if using) and process to a smooth paste. Add enough water to obtain a pourable paste. Taste for seasoning, adding salt and lemon juice as necessary; the sauce should be highly seasoned. Serve immediately, or at least within 4 hours of making;serve at room temperature. Makes about 1 cup. Coriander sauce is a tart, tangy condiment that is spooned over grilled kebabs, chops, and chicken. This version is a permanent fixture on the Afghan table. Similar sauces are found as far east as India and as far west as the Republic of Georgia. Walnuts help thicken and bind the sauce.
Afghan Desserts Brides Fingers (Asabia el Aroos) These lovely slender crisps of filo filled with sweetened nuts are as heavenly as baklava, much easier to prepare and to eat, and lower in calories and fat. Nuts provide protein and healthy quantities of fiber, as well as containing traces of many important elements necessary to good health.
Ingredients • • •
Sweet Syrup: (See recipe below) 1/2 package (16 oz.) frozen filo dough, completely defrosted 1/4 cup unsalted butter, melted (optional)
Filling • •
1/2 cup almonds or pistachios, pulverized in food processor with 1/3 cup sugar
Glaze • •
1 egg, beaten sugar
Directions
1. Prepare the syrup in advance and chill in the refrigerator. 2. Combine the filling ingredients. 3. Preheat the oven to 375 degrees F. Grease 1 or 2 baking sheets. 4. Cut the filo in half crosswise and again in half, stacking the covering with a slightly dampened towel to prevent drying. Lay 2 rectangles on your work surface with the shorter sides facing you, and brush lightly with melted butter. 5. Place a rounded tablespoon of the filling in a line across the shorter side of filo that faces you. Fold the longer edges of the pastry inward, sealing in the sides of the filling, and roll the pastry up from the short side, forming a fat cigar shape. Place on the baking sheet with the cut edge down. Repeat with remaining dough. 6. Brush the tops of the pastries lightly with a bit of beaten egg and sprinkle with sugar. 7. Bake for 15 to 20 minutes, until golden brown. 8. Dip the warm fingers into cool Sweet Syrup and arrange on a serving tray. Serve at room temperature.
Syrup The general rule for syrup is to pour hot syrup over cold (or room temperature) pastries and to serve cold syrup over hot pastries. In some areas, eating syrup and honey is superstitiously believed to ward off the djinn (evil spirits) and to make life sweeter. • • • •
3 cups sugar 1-1/2 cups water 1 lemon 1 tbsp. orange-blossom water or rosewater
1. Boil the sugar with the water until dissolved and viscous, about 10 minutes. 2. Stir in the remaining ingredients and remove from the heat.
Baklava Ingredients • • • • • • •
Fillo dough 1/2 pound Unsalted butter 1 tsp. cinnamon 1 1/2 cups Sugar 1 tsp. Cardamon Almonds 1 tsp. Lemon Juice
• •
1 1/2 cups Water Crushed Pistachios
First, preheat the oven to 375 degrees. Next, melt the butter over very low heat. Combine freshly ground cardamon cinnamon in a small bowl. Lay two layers of fillo dough on a baking sheet, and pour two tablespoons of melted butter over the dough. Use a pastry brush to spread the butter. Next, sprinkle a thin layer of fresh almond nuts, and a small amount of the cinnamon/cardamon mixture. Repeat this until you have several layers. On the top layer, only spread melted butter. Bake the baklava at 375 degrees, until the fillo dough is golden brown. At this point, remove the baklava from the oven and prepare the syrup. For the syrup... Combine one and one-half cups of water with one and one-half cups of sugar, and one teaspoon of fresh lemon juice. Bring the mix to a boil, turn down the heat and simmer for 5 minutes. While the baklava is still warm, cut it into small triangle shapes and drizzle the syrup over the baklava. To finish, sprinkle with crushed pistachio nuts.
Khatai Cookies Ingredients • • • • •
1 1/2 cups White Flour 1 cup Sugar 3/4 cupCorn Oil 1 tablespoon crushed Cardamon Pistachios
Preheat the oven to 350 degrees. Mix the white flour with the sugar, and crushed cardamon. Next, add the corn oil and mix well. Make the dough into two inch round balls and put them on a cookie sheet and bake for 15min, or until lightly browned. Sprinkle finely ground pistachios on top of the cookies while they are still hot. I just got an email warning me that these should be eaten when cooled
Firnee Ingredients • • • • • •
2 cups Whole Milk 1 cup Sugar 4 tablespoons Corn Starch 1 tsp. Cardamom Pistachios 1 capful Rose water
Directions
Mix whole milk with cornstarch and cardamon and rose water in a sauce pan. Bring it to a boil. PLEASE NOTE: You must stir constantly, if you do not, the dessert will NOT turn out properly!!! When the mix comes to a boil, remove from the stove, and put into a shallow serving dish. Refrigerate and serve with finely chopped pistachios sprinkled on top.
Sheer Payra Fudge Ingredients • • • • • • • •
2 c. sugar 2/3 c. milk 1/4 tsp. salt 2 Tbsp. light corn syrup 2 Tbsp. butter 1/2 tsp. cardamom 1/4 c. pistachio nuts, chopped 1/4 c. walnuts, chopped
Directions In a saucepan, cook milk, sugar, corn syrup and salt over medium heat, stirring occasionally, until sugar dissolves. Cook to 240ø on a candy thermometer. Remove from heat. Add butter. Cool mixture to 120ø without stirring. Add cardamom, beating vigorously until candy is thick and no longer glossy. Quickly stir in nuts. Spread mixture into a buttered pan. Let stand until firm. Cut into squares.
Gosh Feel (Elephant Ear Pastries) 40 servings
Ingredients
• • • • • • • • • • • •
2 Eggs 2 ts Caster sugar 1/4 ts Salt 1/2 c Milk 4 ts Oil 2 1/2 c Plain flour 1/4 c Plain flour for kneading 1/2 ts Ground cardamom Oil for deep-frying 1 c Icing (confectioners') sugar 1/2 ts Ground cardamom (optional) 1/2 c Finely chopped pistachios
*Note: Pistachio nuts should be blanched. Optionally, same amount of finely chopped walnuts may be used intead of pistachios.
Directions Beat eggs until frothy, beat in sugar and salt. Stir in milk and oil. Sift flour, add half to egg mixture and blend in with wooden spoon. Gradually stir in remainder of flour, holding back about 1/2 cup. Turn onto floured board and dust with some of reserved flour. Knead for 10 minutes until smooth and glossy, using more flour as required. Dough will still be slightly sticky. Cover with plastic wrap and rest for 2 hours. Take a piece of dough about the size of a large hazelnut and roll out on a floured board to a circle about 8-10 cm (3-4 inches) in diameter. Gather up dough on one side and pinch, forming a shape resembling an elephant ear. Place on a cloth and cover. Repeat with remaining dough. Deep fry one at a time in oil, heated to 190 C (375 F) turning to cook evenly. Fry until golden, do not over-brown. As dough is rather elastic, the pastry tends to contract with handling, so just before dropping pastry into hot oil, pull out lightly with fingers to enlarge. Drain pastries on paper towels. Sift icing sugar with cardamom if used and dust pastries with mixture. Sprinkle with nuts and serve warm or cold. Store in a sealed container. Alternative topping: Make a syrup with 1 cup sugar and 1/2 cup water. Bring to the boil when sugar is dissolved and boil for 5 minutes. Dribble syrup onto warm pastries and sprinkle with cardamom and nuts.
Kadu Bouranee (Sweet Pumpkin) Serves 1
Ingredients
• • • • • • • • • • •
2 lb Fresh pumpkin or squash 1/4 cup of Corn oil Sweet Tomato Sauce: 1 tablespoon Crushed garlic 1 cup of Water 1/2 tablespoon Salt 1/2 cup of Sugar 4 oz Tomato sauce 1/2 ts Ginger root, chopped fine 1 tablespoon Freshly ground coriander Seeds 1/4 ts Black pepper
Yogurt Sauce:
• •
1/4 ts Crushed garlic, 1/4 tablespoon Salt, 3/4 cup Plain yogurt Garnish: Dry mint leaves, crushed
Directions Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides fora couple of minutes until lightly browned. Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (I don't know how it's going to evaporate if the pan is covered....-B.) Mix together the ingredients for the yogurt sauce. To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread.
Halwaua-e-Aurd-e-Sujee Serves 1
Ingredients
• • • • • • • •
1 cup of Sugar 2 cup of Water 3/4 cup of Ghee 1 cup of Coarse semolina (farina) 1/4 cup of Pistachio nuts - blanched 1/4 up of Almonds - blanched & Slivered 1/2 tablespoons of Ground cardamom or to taste 1 tablespoons of Rosewater - See note Additional nuts to decorate
Directions Combine sugar & water in saucepan & stir occasionally until dissolved, over medium heat. Bring to a boil, & boil briskly for 5 minutes without stirring. Remove from heat & leave aside in pan. In a deep heavy pan heat ghee & add semolina. Stir over medium heat for 5 minutes. Semolina should not color. Pour hot syrup into semolina, stirring constantly. When smoothly blended, reduce heat & leave to cook, uncovered, until liquid is absorbed. Mixture should be thick but still moist at this stage. Stir in nuts, cardamon & rosewater to taste. Cover rim of pan with a cloth or 2 paper towels, put lid on tightly & leave on low heat for 5 minutes. Turn off heat & leave pan undisturbed for 10 minutes.
Spread halwau on a flat, lightly oiled platter & decorate with nuts. Serve warm or cold, cutting pieces into diamond shapes or squares.
Sabse Borani Ingredients • • • • •
4 cups fresh spinach leaves, chopped 1 medium onion, thinly sliced 2 cloves garlic, minced 2 tbsp. vegetable oil 1 cup lightly drained plain yogurt (drain about 1 hr - easiest method is to place the yogurt in a coffee filter and let stand)
Directions Place damp spinach in a saucepan, cover and cook until wilted. Drain and squeeze to remove excess water. Heat oil in a large skillet, sauté onion at low heat until golden, add garlic and sauté briefly, then add spinach, and cook for a minute or two more. Let cool. In a bowl, smooth yogurt and add spinach mixture. Season with salt and pepper.
Bangladesh Meat Dishes Kalia Ingredients • • • • • • • • • • • • • •
Meat 2 lbs Oil 1/2 cup Onion paste 1/4 cup Ginger paste 1 tbsp Garlic paste 2 tsp Turmeric paste 2 tsp Chili paste 1 tsp Cumin paste 2 tsp Coriander paste 2 tbsp Ground pepper 1 tsp Cinnamon 3 1" sticks Cardamom 3 Bay leaf 1 Potatoes 1 lb
Directions Cut the meat into 1 inch cubes. Mix all the ingredients except potatoes with the meat and half of the oil. Cover the meat with an equal amounts of water and cook under medium heat. When the water has evaporated, stir fry the meat for about 10-15 minutes. Meanwhile, peel the potatoes, and cut them into large pieces. Fry the potatoes in the rest of the oil until they start turning brown. Add the potatoes to the meat and stir fry them a bit longer, making sure that the potatoes and meat do not start breaking apart. After about 15 minutes, add a bit more water to dissolve the spices that may be sticking to the pot and cook covered in medium heat for another 10-15 minutes. When the potatoes are cooked, keep covered on low heat for another few minutes.
Prawn Curry Ingredients • • • • • • • • • • •
1 lb prawns 5 green chilies, chopped 2 onions, chopped 1 small bunch spring onion leaves, cilantro leaves 2 tsp ginger-garlic paste 2 tomatoes, chopped 2 tsp chili powder 1 tsp turmeric 4 tbsp oil 2 tsp garam masala Salt to taste
Directions Clean the prawns in salt water to avoid the smell of the prawns (if it bothers you..) Heat oil in a pan. Add green chilies, onions and fry until brown. Add ginger-garlic paste, spring onion leaves, cilantro and fry for some more minutes. Then add tomatoes, prawns and cook until they are done. Add salt, chili powder, garam masala and fry for 5 minutes. Garnish with cilantro leaves.
Makher Taukari (Fish Curry) Ingredients • • • • • • • • • •
Fish 1 lb Red chili powder 1/2 tsp (or to taste) Turmeric 1 tsp Garlic 1 tsp Oil 1/4 cup Onion, diced 1/4 cup Green chili 2 or 3 Salt 1 tsp Tomatoes Optional Cilantro, (chopped) Optional
Directions Sitr fry onion in oil until translucent. Add garlic and stir fry until the garlic starts to turn brown. Add all the spices and stir fry for about 5 minutes. Add the fish and carefully fry each side for a 2-3 minutes. Add enough water to just barely cover the fish. Put in the green chili and tomatoes. Cook covered in medium heat until done. Add the chopped cilantro and keep covered for 5 minutes before serving.
Fish Dopeeaja Ingredients • • • • • • • • • • •
Fish (preferably small, cut into small pieces) 1 cup Sliced onions: 1/2 cup Chilli powder/paste (red) 1 tsp Turmeric powder/paste 1 tsp Onion paste 2 tbsp Ginger paste 1/8 tsp Pepper paste 1/4 tsp Shredded dhania leaves (cilantro) personal taste Onion leaves 2 tbsp Oil 1/3 cup Salt 1 tsp
•
Tomato (tomatoe for Dan Quayle) 2 medium
Directions Works best with small fish. Out here in the land of non- Bangladeshi fish, try shrimp or any freshwater fish cut into very small pieces. After heating the oil add all the powder/paste spices and fry for a couple of minutes. You might add a little bit of water if you are using powders only. Make sure you don't burn the spices. (Include the onion paste) Add the shredded onions and the fish. Add 1/2 cup of water and the salt. Cover the dish and cook at medium-hi heat. When the water has almost evaporated, add tomatoes, cilantro, and the onion leaves. Heat under low-medium heat till the oil starts to float. You are done, now eat. :-)
Bhapa Ilish Patey (Fish) Ingredients • • • • • • • •
Hilsa Fish - 600 gms Turmeric Powder - 1 1/2 tsp Salt - to taste Mustard Seed Paste - 40 gms Green Chilli Paste - 20 gms Green Chilli Slit - 4 nos Cream - 25 ml Mustard Oil - 75 gms
Directions Cut the hilsa fish into darnes and wash well in cold water. Apply turmeric and salt on the fish and set aside for 20 minutes. Blend together freshly ground fine mustard paste, green chilli paste, oil, cream and turmeric powder (1 tsp). Dip the pieces of marinated fish in this masala and put in the steaming casserole of the pressure cooker. Pour four cups of water in the cooker and bring to a boil. Adjust the steamer casserole and steam under simmering temperature for 8 minutes. Take off the fire and release the steam. Serve hot with boiled rice garnished with slit green chillies. (Serves - 4)
Fish in Mustard Oil Serves: 4 Preparation time: 1 hour
Ingredients • • • • • • • •
1/2 kg fish, sliced 3 potatoes, sliced 2 onions, sliced 2 green chilies 1 tsp turmeric powder 1/2 cup coriander leaves, chopped 100 gms mustard oil, heated and cooled Salt to taste
Directions Mix the onions, potatoes, chilies, turmeric and salt with the fish. Put all these in a pan with the mustard oil and just enough water. Cook on a low heat, stirring carefully without breaking the potatoes and the fish slices. Cook gently until the fish is cooked and browned and when done, remove from heat. Garnish with chopped coriander leaves and serve hot.
Reshmi Kabab Ingredients • • • • • • • • • • •
2 lb boneless chicken 4 medium sized onions 2" ginger 8 cloves garlic 1 bunch of coriander (cilantro) leaves 1 tsp cummin (jeera) seeds white pepper to taste (1 tsp.) 1 tsp garam masala 2 eggs salt to taste for garnish: lemon and spring onions
Directions Mince the chicken. Grind all ingredients together except eggs and salt. Mix in the eggs and salt. Shape into sausages, put on skewers and cook over charcoal fire or in rotisserie until tender. Garnish with onions and lemon.
Tikya Kabab Ingredients • •
1 oz (25 g) channa dhal, split 8 oz (225 g) fatless stewing steak
• • • • • • • • • • • • •
1 brown cardamom, ground 1/2 large onion, chopped 1 bay leaf 1 inch (2.5 cm) fresh ginger, chopped& 1/4 teaspoon black pepper, 1 large clove garlic, chopped salt to taste 1/2 teaspoon paprika ghee or oil 1/2 teaspoon garam masala 1 egg yolk 1/4 cup chopped fresh coriander or parsley fine breadcrumbs
Directions Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water. Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste. Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry. The next day, or when ready, add the egg yolk, and, if it doesn't hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley. For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan. For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.
Vindaloo Ingredients • • • • • • • • • • • • •
Meat 1 lb Vinegar 2 tbsp Coriander paste 1 tsp Cumin paste 1/2 tsp Turmeric 1 tsp Mustard 1/2 tsp Chili powder 2 tsp Black pepper 1/2 tsp Diced onions 1/4 cup Diced garlic 1 tsp Green chili 3 Salt 1 tsp Oil 1/4 cup
Directions In hot oil, stir fry the onions and garlic. Add the spices and vinegar and stir fry for 5 minutes in medium-high heat. Add the meat and cooked covered in medium heat until meat is tender. You might wish to evaporate excess water.
Chicken Makhani Ingredients • • • • • • • • • • • • • • • • •
2 pounds of (bony) chicken 1 cup yogurt (dahi) 1" piece of ginger 8 cloves garlic 2 tbs lime juice 4" stick of cinnamon 8 cloves 8 cardamoms 10 black peppercorns 1 tbs oil 2 1/4 pounds tomatoes 1 tsp. dried fenugreek leaves (optional) 1 tbs. white pepper powder (essential) 1 ounce cream (optional but recommended for a touch of class) 1 !!pound!! butter. You can get away with 0.6 lb if 1 lb is too much. salt to taste if you use yellow butter, then scale down the salt accordingly. If you use white butter, then you will need more salt. coriander (cilantro): optional topping.
Directions 1.clean chicken and remove the skin 2.make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil. Marinate the chicken in this for 6 hours. 3.Bake the chicken in a preheated oven for 10 minutes at 250 F (130 C). Put it aside. It kind of makes sense to finish steps 1-3 before starting step 4. 4.We need to get a tomato sauce. Cut tomatoes, put 'em in a pan (no water) and boil. When the quantity has dropped by half, strain through a fine sieve. What comes out of the sieve is the tomato sauce. (This is hard work with a clumsy sieve). 5.Take a pan, start heating the sauce, add the butter. When the butter is melted, add the white pepper powder, salt, fenugreek leaves and cream. 6.Mix the chicken pieces into this sauce. You may like chopped coriander (cilantro) as topping. Serve hot. This works best with good rice (i.e. basmati). Comments If you don't like struggling with chicken bones, this recipe works perfectly with boneless chicken. You need to estimate how much boneless chicken to use: I guess 2 pounds of chicken is around 1.25 pounds of boneless chicken.
Fish Do-peAjA Ingredients • • •
Fish (preferably small, cut into small pieces) 1 cup if Sliced onions: 1/2 cup Chilli powder/paste (red) 1 tsp
• • • • • • • • •
Turmeric powder/paste 1 tsp Onion paste 2 tbsp Ginger paste 1/8 tsp Pepper paste 1/4 tsp Shredded dhania leaves (cilantro) personal taste Onion leaves 2 tbsp Oil 1/3 cup Salt 1 tsp Tomato (tomatoe for republicans) 2 medium
Directions Works best with small fish. Out here in the land of non- Bangladeshi fish, try shrimp or any freshwater fish cut into very small pieces. After heating the oil add all the powder/paste spices and fry for a couple of minutes. You might add a little bit of water if you are using powders only. Make sure you don't burn the spices. (Include the onion pastes) Add the shredded onions and the fish. Add 1/2 cup of water and the salt. Cover the dish and medium-hi heat. When the water has almost evaporated, add tomatoes, cilantero, and the onion leaves. Heat under low-medium heat till the oil starts to float. You are done, now eat. :-) Comments Among the fishes available in a typical grocery store, catfish is best suited for Do-peAjA. Shrimp is great too.
Rezala Ingredients • • • • • • • • • • • •
750 g lamb/mutton/beef 500 g yoghurt 100 g ghee 100 g sliced onions 4 bay leaves 2 inch cinnamon stick 4 green cardamom pods 4 cloves 2 tsp garlic paste 2 tsp chilli powder 1 tsp sugar Salt to taste
Directions Heat ghee in a pan, add bay leaves, cloves, cinnamon and cardamoms, and sauté. Add sliced onion and fry for a few minutes, add garlic paste and chilli powder and sauté. Add mutton and fry for a few minutes. Add salt and sugar to taste. Gradually stir the yoghurt. Put the lid on and leave to cook. If water dries up add a little water.
Cook till water dries up and ghee comes on top Serve hot with rice or parota. Great with polao, salad and/or porata.
Bangladesh Vegie Dishes Masoor Daal (Lentil) Ingredients • • • • • •
masoor daal (lentil) 1 cup peya(n)j (onion) 1 medium/sliced jiraa (cumin seeds)1/2 tsp. halood (turmeric powder) 1/2 tsp. laban (salt) to taste 1 tbsp. ka(n)chaa lankaa (green chilli) 1
Directions Wash and boil daal in 2-1/2 cup of water. Mash the daal when completely done. Heat 3 tbsp. of oil. Roast cumin seeds until red Add the sliced onions and fry until golden brown Pour the mashed daal into the wok and add turmeric powder, salt, and green chilli. Let daal simmer for atleast 10 to 15 minutes. The more you simmer, better it tastes.
Saak-er Ghanto Ingredients • • • • • • • • • • • • • •
1 cup of eggplant, diced 1 cup of pumpkin, diced 1/2 cup of Potato, diced 1/2 cup of radish, diced 3 cups of spinach, roughly chopped 1/2 teaspoon of Panchforan 1/2 teaspoon of ginger paste 1/2 teaspoon of turmeric powder 1 teaspoon of mustard paste or powder 1 red chilly, halved 1/2 teaspoon of sugar salt, to taste 2tablespoons of oil 8-10 pieces of Bori,deepfried, optional
Directions Heat the oil in a saucepan, and add the red chilly and panchforan . When the seeds turn brown, add potato and radish. Stirfry for 2 minutes. Add pumpkin and eggplants and stirfry for a further 2 minutes. Add the chopped spinach and stirfry the whole mixture for 2-3 minutes. Add turmeric powder, half cup of water, salt, sugar and mustard paste/powder. Cook , covered, on medium to low heat until the potato and radish are done. Mix the deep fried Boris. Serve in room temperature. Note # You can omit or substitute any vegetable that you like. Sweet potatoes, beans etc. also go well. # Spinach can be substituted with other leafy vegetables- but the amount should be adjusted. #The dish should be dry- so adjust the amount of water accordingly.
Fulkopir BaatiJhaal Ingredients • • • • • • •
1 cup of potato, diced 1 cup of cauliflower flowerets, almost similar size as potatoes 2 teaspoon of freshly ground mustard paste 1 medium size tomato, quartered 1 green chilly 1/2 teaspoon of turmeric powder salt, to taste
Directions Mix all the ingredients in a small saucepan, and add a cup of water. Cook covered, on low heat, until the vegetables are done. Serve in room temperature. Note: #This dish should have some gravy- add some more water if needed.
Bengali Spinach Ingredients (for a serving size of 4-5) • • • • • • • •
2 packets frozen spinach, thawed 1" cube of ginger, finely diced Shukhno lonka (dry red chilli) - 3 Dash of Hing (Asafoetida) Potatoes - about 4 medium-large ones Kasoori Methi (Dried fenugreek leaves) Mouri/Saunf (Fennel seeds) Salt to taste
Directions Cut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 min. Heat oil, preferably in a wok or kAdAi. To the hot oil, add ginger, hing, and fennel seeds. Add the spinach, and fry on a high flame. After about 5 min of frying, add salt, the dried chillies, and the potatoes. Mix evenly, and add the kasoori methi - then fry for a few minutes. At this point, you might add a little water if you so desire. Serve hot and enjoy !!
Shukto Ingredients • • • • • • • • •
kaachkola(plantain ) 1 mulo(radish/daikon) 1 cup aloo(potato) 1 medium begun(eggplant) 1 medium uchche(bittergourd) 1 (slice thinly) shorshe(mustard seeds) 1-1/2 tbsp. methi(fenugreek seeds) 1/2 tsp. posto(poppy seeds) 2 tbsp. salt to taste 1 tbsp.
Directions Soak 1 tbsp. of each mustard seeds and poppy seeds in warm water. Cut plantain, radish, potato and eggplant lengthwise (about 2" long). Heat 1/4 cup of oil in a wok. Fry the eggplant pieces, set aside. Fry the bittergourd slices, and set aside. In the remaining oil, roast 1/2 tsp. each of fenugreek seeds and mustard seeds. When mustard seeds start to pop, add to it the plantain, radish(mulo), and potato and stir fry in medium heat.
As you stir the vegetables, blend the soaked mustard seeds and poppy seeds and about 1" long fresh ginger root, all in a blender into a smooth paste. After stir frying vegetables for about 5 to 7 minutes, add the blended mixture to the vegetables and stir constantly for about 2 minutes. Add salt. Also, add the fried bittergourd slices and eggplant pieces. Add now to the "shukto" about 1/2 cup of hot water and cover wok for about 5 minutes, stirring occassionally and check if the vegetables are cooked or not. When vegetables are all cooked, pour on top about 1 tsp. of either butter or ghee. Serve with rice.
Bangladesh Desserts Misti Doi
(sweet yogurt) Ingredients • • • • •
1 litre long life (UHT) full cream milk 1 litre long life (UHT) single cream 1 cup natural yogurt 1 can sweetened condensed milk 1 cup sugar
Directions That's it, mix them together ( no need to boil and cool the milk ) and put the mix in the oven at very low temperature for 6 hours. by trial and error you will find the correct temperature setting for your oven for the perfect DOI ! If it's not setting, up the temperature a bit. Let me break the myth about GAMCHA BANDHA DOI. Any DOI, if it does not set firm, put it on a gamcha like cloth and hang over a sink to drain for 6 hours. There you go, enjoy your Gamcha Bandha Doi - nice and firm.
Mango Lassi Ingredients • • • • •
1 cup yogurt 1 cup mango pulp 3 cup milk 3 cup water 1 cup sugar
Directions That's it, mix them together and put the mix in the fridge and serve chilled, you can't go wrong, perfect every time !
Caramel Custard (egg pudding) Ingredienta & Directions 1 cup sugar ( put in saucepan and heat on stove until melted into golden brown caramel) Pour in a suitable dish, and let cool down. Mix 8 eggs, 2 cup milk, 1 cup sugar and 1 ts vanilla and pour in the dish on top of caramel (see
above) Seat the dish on a oven tray. Put 2 glasses of water in the tray (very important). Put it in the preheated oven at 150 degree C for 1hr. Take it out let it cool down. Run a knife around it to separate from the dish. Turn upside-down on a serving dish (careful) and serve chilled.
Tusha Halwa Ingredients • • • • • •
1 cup all purpose flour (moyda). 1 cup butter or margarine or ghee. 1 cup sugar 1 cup water 2 small pieces of cinnamon stick (about 1 1/2 inches) 2 cardamons and cloves.
Directions Heat butter (or the other choices) on medium pan. Fry cardamons, cinnamon sticks and cloves until slightly golden. Pour the flour in. Keep stirring continuously until completely reddish-golden. In another small pan, boil water and pour the sugar into it to make a syrup. If syrup is too thick, add more water. Pour the syrup over the golden-reddish "halwa". Stir until smooth. Serve warm.
Lemon Curd Ingredients • • • • •
Juice of 1 small lemon 1 Large egg 1.5 oz sugar 1oz butter 1 tsp. cornflour
Directions Whisk the egg and mix all ingredients in a saucepan. Place over a medium heat and whisk continuously until the mixture thickens. (3 Minutes)
Egg Haloa
Ingredients • • • • • • •
Three eggs 1 liter of full cream milk E8 table spoons sugar (or adjust to suit your taste) 25 grams of butter 1 leaf of bayleaf Pinch of powdered cinnamon Blanched, finely chopped almond (optional)
Directions 1.Pour milk in a saucepan and add half of the sugar and the bayleaf. Boil to nearly half its volume with occasional stirring to prevent the skin being formed. Allow to cool down. 2.Beat the eggs in a large bowl, adding the remaining sugar in three steps. Add this and the pinch of cinnamon to the milk and mix thoroughly. 3.Cook uncovered in a thick-bottomed pan over medium heat until it turns golden yellow. ALWAYS stir to prevent sticking and forming large chunks. Stirring is VERY important for good taste and small grains. The more you stir the smaller the grains. Add butter and go on stirring until the liquid portion is almost dried up, but be carefull not to overdry. 4.Pour the haloa in a glass bowl and decorate with chopped almonds if you like. Serve when cools down.
Shandesh (Fresh Cheese Dessert) Sandesh means good news and it is prepared by many Bengali families to welcome good news" and for festivals.
Ingredients • • • • • •
1 gallon whole milk 6 tablespoons lemon juice 1/2 cup sugar 1 tablespoon ghee 10 pistachios, finely crushed 6 whole cardamom pods, seeds only, finely ground
Directions 1.In a large, heavy saucepan, bring milk to the boiling over point. Add lemon juice and stir, until milk curdles. Remove from heat and let set for a few minutes. 2.Pour curds into a cheesecloth. Tie cloth and press out excess moisture, until cheese is firm, like the
curds in dry curd cottage cheese. 3.Place cheese on a board, knead in sugar until the cheese is smooth. 4.In a large heavy frying pan, heat ghee. Add sugared cheese and cook on low to medium heat for 7 minutes, stirring constantly. Otherwise it will stick or burn. Add crushed pistachios and ground cardamom. 5.Remove from heat. Pour Sandesh into a serving dish and smooth out by pressing down firmly with a spoon. Cut into equally sized portions. Serve either warm or chilled. Comments: Serves 10-12
Tips: Use whole milk only. Skim milk is too thin. Milk takes a long time to boil over, but also boils over fast. I suggest staying in the kitchen with a good book. When bubbles form, start watching closely. A heavybottomed pan is a must to prevent burning. (If the milk does burn on the bottom, immerse pan in hot water. A little citric acid or lemon juice added helps clean up the mess). Most Bengalis press the Sandesh into fancy moulds. However these are not essential to enjoy the dish. If you feel adventurous, you can add honey, rose water, lemon essence or vanilla to taste.
Shemai Sweet Vermicilli Ingredients • • • • • • •
1 stick butter 2 handfuls very fine vermicelli 4 cups Milk 1 pint Whipping cream 1 handful Raisins 3 tblsp Sugar 4 Almonds (optional) peeled and thinly sliced
Directions 1.Melt butter in a 4 qt pot. Break vermicelli into 3" pieces. Over low heat stir vermicelli into butter until it turns light brown. Pour in the milk and stir over medium heat until it boils. Put in the raisins, almonds and sugar. 2.Continue to cook under low heat for 10 minutes. Add whipping cream and continue to cook for a couple of minutes. Remove from heat and, when cool, chill in the refrigerator before serving Comments Courtesy - Dalbir Chadda Dalbir Chadda writes: This has been my all time favorite dessert. Ever since I was very little, I can remember asking for seconds and thirds. What makes this dessert unusual is that it is not as sweet as most subcontinental desserts. It is fairly simple to make. Make sure that the vermicelli is very fine (angel hair pasta is ok but the very fine vermicelli that can be bought at chinese stores is the best).
Bangladesh Sauces
Pineapple Chutney Ingredients (for a serving size of 8 - cooking time : 45 mins) • • • • • • •
2 medium pineapples 2 kashmire chillies 1 lime, juiced 1 ginger piece 2" chopped 1 cup sugar 1 tbsp salt 100 gms dates or dried apricot finely chopped Large pinch of panch phoron (aniseed, cummin seed, mustard seed, onion seed & fenugreek seeds)
Directions Heat a tbsp of oil and season with panch phoron and kashmiri chillies. Add the pineapple and cook on full heat. Add chopped dates or apricots, chopped ginger, sugar and salt. Cook until the pineapple cubes are soft. Add lime juice when cooked.
Tomato Chutney Ingredients • • • •
4 medium sized ripe tomatos,each cut into 12-16 pieces 1/3 cup of sugar 1 teaspoon of slivered ginger, 1/2 teaspoon of lemon juice
Directions Add the sugar and ginger to tomato pieces. Transfer this mixture to a pan, and cook, on low to medium heat until the tomatos are thoroughly cooked. Add lemon juice. Serve in room temperature, or cold. Note # Adjust sugar according to your taste. # Add a few spoons of water ONLY if the chutney becomes too dry.
Cherry Chutney(1)
Ingredients • • • • • •
25-30 sweet sour cherries,washed and dried 1 tablespoon of oil 1 teaspoon of mustard seeds 1 dried red chilli,halved 2-4 tablespoon of sugar a pinch of salt
Directions Heat oil in a saucepan and add the mustard seeds and chilli. Once the seeds atart to sputter, add the cherries. Stir for one or two minutes, and add a cup of water. Add salt and sugar. Let cook on low to moderate heat until the cherries are done. Serve at room temperature. Note #This chutney should have some gravy- adjust the water accordingly. #Adjust sugar according to the sweetness of cherries and your taste. #Adjust chilli according to taste. #Substitute Topa Kool for Cherries if you can get it. In this case, the chutney will be slippery to the touch.
Cherry Chutney(2) Ingredients • • • • • • • •
25-30 sweet-sour cherries,washed and dried 1/2 cup vinegar 1/3 cup of water 1/2 teaspoon ginger paste 1/3 teaspoon garlic paste 3-5 tablespoon of sugar 1/4 teaspoon of salt 1 dried red chilli, sliced
Directions Boil the vinegar and water in a pan. Add ginger, garlic and red chilli to it. When the mixture starts to boil, add the cherries. Add salt and sugar. Let it cook on low to medium heat until the cherries soak all the vinegar and are done. Note #Adjust sugar according to the sweetness of cherries and your taste. #Adjust chilli according to taste. #Substitute Topa Kool for Cherries if you can get it.
Kiwi Chutney Ingredients • • • • •
2 firm Kiwi fruits,peeled and each cut into 6-8 wedges 3 teaspoons of sugar i tablespoon of oil 1/2 teaspoon of mustard seeds a pinch of turmeric
Directions Heat oil in a saucepan and add the mustard seeds. Once the seeds start to sputter, add the kiwi fruits and stir for a minute. Add half a cup of water,sugar and turmeric. Cover and let cook on low to moderate heat until the kiwis are done. Serve in room temperature. Note #Adjust sugar according to taste.
