Ghwashai aw Bendai. - 09-17-2010, 04:49 PM
Da Psa Ghwashai aw Bendai… (Okra with Lamb)
I first deep fry the Okra. Clean the Okra’s tip and end and cut it in to smaller pieces. Take a pan and pour oil and put it on high heat. Once the oil temperature reaches high, add the Okra to deep fry it. Let it fry until you see the tips turn brown (light brown)
Put that aside.
Now lets cook the Meat.
Take a pan and add 1 cup oil and put it on medium heat. after 3 minutes or so add the chopped onion. And stir to medium golden color.
Once you notice the Onion is light brown add the meat and salt.
Keep stirring it. let the meat cook with onion and oil for about 8 minutes… add the turmeric powder
Stir it for about 5 minutes and then add chilies and garlic
Now keep stiring it and cooking it for about 15 minutes more. The purpose is to fry the meat with oil. If the meat is not fried enough it will have a smell that many people do not like.
Now add about ½ glass of water and keep cooking it until the water evaporates and the oil comes on top.
Now add tomatoes, keep stirring to cook the tomatoes.
Now check and see if the meat is done or not. If not add more water and cook it.
Add bendai and stir it for a minute and serve it hot J
Afghan Roht - 09-17-2010, 07:02 PM
This is popular amongst afghans and it is either treated as Rusk when made crispy and as Cake when made a little softer.
I made it a little softer because I just love how it melts in mouth when you bite it J
Here is what you need
Here are the steps:
Preheat the oven for 350 ˚C
It needs about 1 hour. But keep checking it every 10 minutes or less to make sure its not burnt lol.
Tips: if you have soy beans then you can sprinkle that on top of it before baking it. I didn’t have soy beans…
and use the same Glass when measuring the flour, oil and sugar.
Sooji Halwa - 09-30-2010, 02:29 AM
Salam alaikum… Let’s make halwa.
Halwa is made differently by everyone. You can cook it different ways. Today I would like to share this recipe I use to make halwa and it turns out very delicious. I use dried fruits because I really like dried fruits in halwa.
This is what you need:
Use a Glass for measurement and keep using the same glass when measuring the flour (sooji), sugar, and oil.
How to make:
Take one glass of Sooji Flour in a bowl and add in 4 glasses of water or milk.
Take a pan and add oil.
This is the glass I used.
Let the oil temperature rise and then add ½ glass of sugar. Don’t stir don’t mix, don’t touch. Just let it cook in oil to change its color. Like this.
Now in hot oil pour the sooji that you soaked in 4 glasses of water.
Keep stiring it every two minutes and let it cook
Add the dried fruits when u see that it is almost cooked.
Add cardamom and rose water.
When you see all the water has evaporated, and halwa is sticky put it on dam on very low heat
I served with Parata:
Tips to remember:
Gosh E feel - Elephant Ear. - 10-06-2010, 06:39 PM
~~ Gosh E Feel ~~
Last night I made some “gosh e feel”… Elephant ears… this is very special afghan sweet and it is liked by many. Personally I am a big fan of gosh e feel n I make this on special occasions. Last night I made this so that my husband has nice breakfast every morning.
Here is what you need
Note: if you don’t have powdered sugar you can just use regular sugar and blend it in the blender J
Let’s make the dough first.
Take a big bowl and add eggs, sugar and salt and beat it until thin and frothy.
Now add the vegetable oil and milk and keep beating it.
Add one cup of flour first and mix it.
Now add another cup of flour and mix it. It will turn into sticky dough.
Now sprinkle 1/2 cup of flour on it and kneed it to make it perfect dough
Dough is done; wrap in plastic and set it aside for two hours.
Now you have two hours to prepare yourself. Set aside powdered sugar, cardamom and crushed pistachio.
You need this machine. It is found in many normal American stores. Usually it is used for making homemade pasta. It is not supposed to look this messy but oh well lol.
Two hours have passed.
Lets make gosh e feel:
Set the machine.
Take the dough and divide it into 4 equal balls like these
You need a lot of flour during this process. bring it to this shape.
Now set the Machine to “1” and let it pass through the machine. The little knob next to the machine is numbered “1, 2, 3, 4, 5, 6, 7, 8, 9.” First pass it through 1
It will look like this
Now sprinkle flour on both sides to prevent it from sticking together. Now pass it through “5”
It will look like this
Now again sprinkle flour on both sides and pass it through “7”
It will be very long and thin. Now divide it into rectangular pieces
Now squeeze it together in the middle to make it this shape or elephant ear shape.
Take frying pan pour oil in it and let it become hot. Fry the ears one by one to LIGHTTT golden. Set it aside and sprinkle sugar first, pistachio second and cardamom last. Repeat the steps.
I love sugar on top of this so I add extra. You can decide to sprinkle less.
Tips to remember:
Sheer Birinj - 10-13-2010, 07:56 PM
Asalam O alaikum Everyone!
Our recipe of the day is: Sheer Birinj. (Sheer in Dari means Milk and Birinj means Rice), basically milk and rice.
Again a very popular dish amongst Afghans; its mainly cooked for khatem or nazr but people use it as a sweet dish in Melmastia as well.
The only problem with this dish is that not everyone knows how to make it properly. Most of the people I have seen cook this dish using A LOT of rice and little milk, and the result is “shola” or kichri type of sheer birinj… which tastes soooooo horrible!...
Kandaharis are known to be expert in this dish... the key to perfection is A LOT OF milk and LITTLE rice.
Ok. So these are the ingredients you need.
Wash the rice and Soak it in a little bowl.
Take a pot and pour the soaked rice inside the pot with about 4 to 5 cups of water.
This is the process of cooking the rice before adding milk. Let the rice cook in water. You will wait till you see the water has almost evaporated and the rice is well done.
Now add all the milk. Stir it fully
You have to keep stiring every minute or so… this is very important for you to stir often. You can’t leave the milk and go sit… you have to stand by it and keep stiring it every 2 minutes or so. The milk or the rice should not stick to the bottom of the pot. Keep stiring it deeply.
This is after about half an hour
About an hour
Now add sugar. Keep adding sugar 1 cup at a time … stir it and taste it.. if you want more then add more… remember it’s a sweet dish so it should be sweet J
Once you see it has become thick… add the almonds, cardamom and rose water.
Keep cooking it and stiring constantly now until you see it is becoming very very thick. Warning: the milk starts popping up and it might burn your hand so wear a glove and cover your hands when stirring.
The thicker the better. the more you let it cook and let the evaporate the better it is. Just be patient… it takes a lot of time but the end result is nice!
Sprinkle some cardamom on it.
Serve COLD! (so refrigerate it)
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07-06-2011, 10:19 PM
I have been waiting for sucha step-by-step cooking manual for years.
Shukr de khuday che paida me krel!
This the best thing that can happen for someone who lives alone and craves for Afghan food. haha
09-17-2011, 09:15 AM
As salam alaikum!
1. Authentic recipe. Impressive presentation. Thank you.
2. Can I ask you to post a recipe and cooking method for the Karhai Kabab that one can enjoy at Torkham/Landi Kotal?
09-25-2011, 10:42 PM
09-26-2011, 12:45 AM
I think people have trouble reading at the top so I'll post it here too. Brothers and sisters, Feroza said not to post here, thanks!
Once again do not post in this thread!
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