~*Feroza Banu's Cooking*~

[Feroza_Banu]

Asalam O alaikum my dear brothers and sisters...

I have opened this thread to post recipes with pictures of whatever i cook on daily basis...

I have a request from admin khan to make this a sticky thread. thank you my dear brother, in advance.

I also request dear members not to post in this thread. I will be posting another thread where we can discuss the particular dish and you guys can teach me ways to improve it. i will try the improved version and post it in this topic again.

I will be posting step by step pictures with explanation of what is being done.

Again i request you guys NOT to post here... I know u guys are sweet and will listen to your sister

[Feroza_Banu]

Carrot Halwa

Ingredients.

1. 2 to 3kg carrots (shreded)

2. Milk (1 Gallon)

3. Half and Half

4. Dried Fruit (pista, almond, raisins)


5. Cardamom (hail)

6. Sugar (as desired)


I had to make for about 10 people. .. but u reduce this amount to whatever you desire... you can make it for two people too...

Let's start.

Take a pot and put the shredded carrots in it and put it on the stove.


Pour the gallon of milk in it (whole milk that is!)... whole milk's fat really brings out the taste of it.


Keep it on high heet and cook it for enough time to notice the water is drying up. it takes time.


Now add sugar as desired.... this process will take out all the water of the carrot.
when you notice that it is almost drying up... add the half and half... u can also replace half and half with full cream.


let it cook. and after some minutes add the dried fruits..


Keep cooking it ... the water will keep evaporating.


if you see that the color of the halwa is not red enough... u can add food coloring... (which i did... because american carrots are not that good )

when it is close to being done... sprinkle cardamom on top and mix it.



this is the final result



Tips to remember:

1. don't stir the carrots alot... it will really loose its texture and flavor as well
2. try to use a non-stick pan it helps the milk not to stick to the bottom
3. you can replace the half and half with full cream... it tastes even better.
4. u can add any dried fruits u desire.
5. you need patience! lol
6. don't loose hope the water WILL go away hahaha.
7. Serve it warm
8. don't let the bottom burn.

[Feroza_Banu]

Korma Patato

Ingredients:
made for two people

1 large onion
4 large potatos
1 clove of garlic
oil as desired
salt as desired
1/2 teaspoon turmeric powder
3 green chillies (angaar likes food very spicy lol)
2 large tomatoes.

Cooking method:
take a frying pan or any cooking pot and pour oil on it and place it on the stove


Now take one large onion and chop and add it to oil when the oil is a little hot




When the of the onion turns light pinkish... add the potatoes


Now stir it every two minutes to change sides of the potatoes and the onion and let it cook together... the potato and the onion will start changing color to show that it is fried. add the green chillies and garlic





Let the garlic and the the potato and onion and green chillie cook in the oil for a little bit and keep turning it every 1 to 2 minutes...now add the turmeric powder



Let the turmeric powder cook for 2 to 3 minutes and then add the tomatoes



Dont add any water and keep cooking the tomatoes till it gets to this color



add a little water if ur potatoes are not done..... i added about half a glass and let it cook on low heat.



once the water is evaporated... and the potatoes are done... the final look should be this




Tips to remember:

1. don't over cook the potatoes ... it shouldn't loose its texture... it shouldn't melt in ur mouth... u should still be able to bite into the potatoes... otherwise it will come out like halwa and it wont taste good

2. don't add water until ur tomatoes have color and the oil has come over the top and the tomatoes are cooked... as referenced above.

3. i blended 2 tomatoes because i had run out of the tomato paste... u can use fresh tomatoes or paste... as u prefer... but make sure that u blend the fresh tomatoes.

4. it is a dish that is really not liked by many but that is because alot of people can't cook it nicely... the way i cook my family eats and enjoys it...

[Feroza_Banu]

Sabzi , Saaba, Spinach...

Ingredients:

for two people:

1 large onion (chopped)
2 packet of frozen spinach (of course you can use the fresh spinach)
1/2 teaspoon of turmeric powder
salt as desired
1/2 cup of oil
cilantro (chopped finely)
1/2 clove of garlic paste

Cooking Method:

Again... 1/2 cup of oil in a pot and put it on the stove turn the heat to medium


when the oil is a little hot, add the chopped onion.


when the onion turns color to light brown... add the garlic paste and turmeric powder.


let it cook with garlic for about 3 minutes


add the two packet of frozen spinach and cilantro...


if u are using frozen spinach u don't need to add water...it will release water itself... add salt


now let it cook for about 10 minutes till all the ice is melted and the spinach is in normal condition



the key to making spinach is beating it when it's close to being done...when u notice the water is almost gone... keep beating it and keep turning it. for at least 5 minutes constantly

this should be like the final look


Tips: Just remember to beat the spinach good! lol

[Feroza_Banu]

Chalaw... White Rice.

Ingredients:

1 glass of Silla rice (afghan Rice) soaked for at least 3 hours before cooking it.

1/2 cup of oil

1 tea spoon cumen seed (zeera)

3 table spoon salt


cooking method:

Start with a pot and fill it up till half with water and salt let it come to boiling point


once it reaches the boiling point add the soaked rice





Now let it boil for about 5 minutes... this is extremelyyyyyyyyyyyy crucial point!... u have to make sure u don't cook the rice so that it is completly done... let it boil it it is half done... remember HALF done... HALF way before u can eat it... i literally let it boil for about 5 minutes.

Now drain it... and put it back in the pot...


take a frying pan and put it on heat.... the oil should turn HOT so that when you spread it on rice it will make sizzling noise... spread the oil on rice



now take about 1 glass of water in the same pan and let it boil... add it to rice... sprinkle cumen seed on top of the rice.



now cover the pot like this and put it on HIGH heat till you hear the rice pop like a pop corn inside the pan... once u start hearing poping sounds... u have to really go closeeeeee to the pan and hear it... make sure u don't burn the rice... then turn the heat to lowwwwwwwwwwww!... let cook on low for about 15 to 20 minutes.

[Feroza_Banu]

Final result...

[Feroza_Banu]

Asalam o alaikum

I made bolani (peeraki) or potatoes last night.
Bolani is a very popular afghan dish and liked by almost every afghan. This is made as an “hawasaana” meaning a dish that is desired and looked at as a speciality for special occasions. Normally bolani is made of two vegetables, gandana or potatoes. Gandana is a vegetable very well known in Afghanistan. I don’t know what it is called in English… sorry.
Due to the fact that my husband doesn’t like gandana I made bolani of potatoes.

Ingredients:
I made around 5 big bolani and had some left over fillings so you can decide on how much potatoes and other ingredients u need based on how many you want to cook.

1 ½ chopped onions.
3 green chilies finely chopped
Cilantro
6 potatoes (or less if u desire to make less)
5 cups flour. (I usually use flour that is used for parata, or wheat flower)
½ tea spoon turmeric powder
Salt (in dough and also in filling)
Oil
1 teaspoon yeast.

Lets first make the dough:

about 5 cups of flour in a bowl, add about 1 teaspoon of salt and 1 teasoon of yeast.


Add warm water in it and make it dough. Make sure to not make the dough very soft. It should be not soft and not hard…


Cover the dough and set it aside.

Now lets make the potato filling:

Take about 5 pototaes and put them in a pressure cooker and add enough water to cook it for 15 minutes in a pressure cooker.

Close its cover and let is cook for about 15 minutes. If you want to boil the potatoes rather than using pressure cooker u can. You just have to make sure the potatoes are done. So u can mash it.

After 15 minutes… drain the potoates and let it cool down.


Now lets make the other veggie parts that will be added to mash potatoes.

Pour about ½ cup of oil in the frying pan or any pan. Don’t use a lot of oil because if u put a lot of oil in the potoat and then also fry the bolani at the end it will come out really greasy!. Use less oil here… hence ½ cup


Add the chopped onion.



Stir the onion in the for about 2 to 3 minutes. Before it changes color. Add salt about 1 tablespoon and ½ teaspoon turmeric powder.


Now stir it till it turns light pink and then add the chilies.


Keep cooking it for about 3 more minutes. When you notice the onion is a little darker pink add the cilantro.


Now stir it for about 2 to 3 minutes and turn it off. It is done.


Separate the skin from the potatoes and add the onion-cilantro mix and mash it. to make it look like this.


Ur filling is ready.
Lets now make the final step… the bolani! J

First step: take the dough and make round balls.


Take ur weapon J


Spread the dough in a round shape


Spread the filling on it like this.


Bring the empty side on the filled side and close its edges. Make sure u press hard on the edges so that the potato doesn’t come out during frying.


Now take a flat pan… pour a little oil it… let it get hot and then put ur bolani on it to fry it.



Once one side is done… fry the other side. Flip it.


And final look.

[Feroza_Banu]

Tips to remember for bolani:
1. don't use alot of oil when making the onion part and when frying bolani... its better to just use little oil so that it doesn't turn out greasy.

2. don't deep fry bolani... just use a little cooking brush to brush oil on it when frying.

3. when making bolani and filling it , make sure the edges are closed and they stick to each other, otherwise potatoes will come out during frying.

4. serve it warm and with yogurt! (masteh)...

5. u can add more spices if u want spicy.

6. u can ask angaar on how it turned out lol

[Feroza_Banu]

Asalam o Alaikum
Today i made Afghan Kofta and Palaw... we were going to park with some friends so i made this and we ate it in the park.

i will first post the recipe and preparation method for kofta.
Ingredients

2 lb ground beef.
2 1/2 Large onions (mixed in blender)... puree.
1 clove garlic
2 eggs
2 green chillies (chopped)
1 cup oil
3 large tomato puree (or 1 1/2 table spoon tomato paste)
1/4 teaspoon Turmeric powder
1 teaspoon black pepper powder
2 teaspoon garam masala
1 table spoon coriendar powder (wacha gashneez powder).
Salt

let's make it now...
before anything:
lets blend the onion in a blender and put it aside
blend the tomatoes and put it aside.
make a paste of the clove of onion or if you have paste use about 1 teaspoon in the meat and 1 teaspoon in the sauce.

take the ground meat and add the eggs, 1 teaspoon salt, coriendar seed powder, black pepper, half of the garlic paste, and about 1/4 of the onion puree.



Now mix all together with your hand ... yep hand is handy haha

Now make small balls like this

Now lets make the sauce.
Take a pan and pour the oil and when hot add the remaining of the onion

When the onion changes color to brown add the garlic and green chilies and 1teaspoon salt and turmeric powder

after cooking it for about 2 to 3 minutes... add the tomatoe puree/paste

cook it for a while till the water is evaporated and the tomato gives out color.

Now add about 4 glasses of water and bring it to boiling point

once reaches boiling point... put the meat balls one by one

Now cover it and let it cook... the water will cook the meat and evaporate at the same time.
this is the final result.

Tips:
1. You can use tomato paste instead of fresh tomato puree which brings out the color more red and it looks better. i used fresh tomatoes because i like using fresh produce...
2. make sure u dont add alot of onion in the meat when mixing the meat with masala because if you do that the meat will loose its texture once you place it in the hot water and instead of balls it will become "keema" lol

[Feroza_Banu]

Palaw

Lets make Palaw ...
Palaw is refered to colored rice. if the rice has its original color (white) it is called chalaw... but balaw is supposed to be colored.
there are many ways of making palaw, example... coloring rice with sugar, with onion, with saferon, or something else.
I am today posting recipe of palaw that is easy to make and also popular amongst afghan as an easy alternate to coloring the rice with onion.
Coloring with sugar is easy.

first step is to soak rice.
I had to make it today for at least 6 people so i soaked alot of rice but you can soak according to your own size of the family.
with sila rice the measurement goes like this...
1 glass of rice = enough to feed two people...
I had soaked about 3 glasses of rice...

So here is all that you need.
Rice soaked at least for 3 to 4 hours before cooking.
Oil (about 1 cup)
Sugar (about 4 tablespoon)
4 to 5 tablespoon of salt
1 teaspoon of garam masala

Take a pan and fill it half with water and put the salt in it... let is come to boiling point.

Now that it is boiling... pour the rice in it.


Let it come to boiling point... don't put the cover on... the rice will spill over... just let it be uncovered.. once it starts boiling... let it boil for about 5 minutes... don't let the rice be done... half way before being do... check the rice and right when it is half way done that you have to press a little hard to squish it between ur fingers... drain the water.


put it back in the pot.


Now lets make the coloring.
take a small frying pan and put the oil... let it get hot and then put the sugar... don't mix it!... don't touch it... just put it there.


Now let the sugar change color... u don't have to move the pan or stir it... it will do it by itself... look here




and finally notice how the color has almost turned black... darkest brown possible... don't worry its not burnt lol


now spread it on the rice... it will make sizlling sound... be careful don't burn urself..


now gently mix the rice.


and spread the garam masala on top... this is just for the aroma... not to add spice... DON'T PUT TOO MUCH GARAM MASALA... JUST ENOUGH FOR AROMA. bring the rice to the center of the pot and make a couple of holes in it.



Now add about 3 cup of hot water in it.


add it to the rice put it on medium to high heat and cover it like this.



let is cook till you hear the rice POP... it will make poping sound... then put it on low! for about 20 minutes... then serve




1.Tips: only one!... you will learn from experience... so don't worry if the first one turns out like kichri... the ratio of water to the rice is crucial last step and u will get it once u have cooked enough times... enjoy

[Feroza_Banu]

Ghwashai aw Bendai.

Da Psa Ghwashai aw Bendai… (Okra with Lamb)

• Bendai (as needed)
• Lamb (da psa ghwashai, 2 lb) or as needed
• 1 big Onion
• Turmeric Powder (1/4 Tsp)
• Green chilies (4, or as Desired)
• Salt (as desired)
• Oil (1 cup)
• Oil (for deep frying Okra)
• tomatoes (2 large ones)

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




Tips:

• make sure ur meat is tender fully
• make sure u fry the meat long enough to get rid of its raw smell
• make sure you put some salt when deep fring the Okra
• it is very desirable to put the mixture of meat and bendai on “dam” for a little while before serving.
• serve it with warm afghan bread or chalaw J

[Feroza_Banu]

Afghan Roht

Afghan Roht.

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

• 3 glass full of all purpose flour (white flour)
• 1 glass Vegetable Oil
• 4 Large Eggs
• 2 table spoon baking soda
• 1 teaspoon of rose water
• 1 Glass Sugar
• 1 teaspoon of crushed cardamom
• 3 tablespoon full of yogurt
• ¼ teaspoon salt

Here are the steps:
Preheat the oven for 350 ˚C

• Take a bowl and add the flour in it.

• Add the baking soda and mix the flour and baking soda so that the baking soda is evenly distributed.

• Add the sugar

• Add the Oil

• Add the eggs

• Add the cardamom and rose water and add the yogurt

• Mix veryyyyyyy well (use your hands lol… or if you have machine mix it with machine)

• Take a flat baking pan and put the dough like this

• Put it in oven and let it bake.

It needs about 1 hour. But keep checking it every 10 minutes or less to make sure its not burnt lol.

Final result:

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.

[Feroza_Banu]

Sooji Halwa

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.

• 1 Glass Sooji Flour
• 1 ½ Glass Sugar (Full glasses, or you can add more later on if you desire)
• ¾ Glass Oil. Make sure u use enough oil.
• 2 cups of mixed dried fruits. (Green raisons, pistachio, almonds).
• Rose water (1 table spoon).
• Cardamom.
• 4 glasses of water (u can use 4 glasses of milk too instead of water, it comes out so good with milk)

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.

Mix it.

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

Result:

I served with Parata:

Tips to remember:

• Be very careful when pouring the sooji soaked in water in hot oil. Don’t burn urself.
• Keep stirring it very often to make sure the bottom of the pan doesn’t burn.
• Keep it for dam only about 15 minutes on low heat.
• Add in shredded coconut for extra flavor

[Feroza_Banu]

Gosh E feel - Elephant Ear.

~~ 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

For Dough:

• 2 eggs
• 2 teaspoon of powdered sugar
• ¼ teaspoon of salt
• 2 cups of all purpose flour
• ¼ cup of vegetable oil
• ½ cup of milk
• 2 teaspoon of rose water
• ½ cup separate all purpose flour… just keep this separate for use

Sprinkling Ingredients:

• 1 cup crushed pistachio
• ½ cup of cardamom.
• 2 cup powdered sugar.

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.







Final result




I love sugar on top of this so I add extra. You can decide to sprinkle less.

Tips to remember:

• If you don’t have this machine; u have to take small small pieces of dough and spread it thinly and make it this shape. It is a lot of work. Machine is better alternative
• Don’t burn the dough. It fries very very quickly. So keep a watch.
• Make sure the dough is deep fried and turn its sides…
• The key to make the best gosh e feel is to make it thin and crispy!!!
• Use flour liberally when making gosh e feel to prevent the dough from sticking to each other.
• Use small dough first to practice and see if you know how to use the machine then use bigger ball later.
• When u are taking each piece out of oil make sure u try to drain ALL the oil. It doesn’t taste good oily.

[Feroza_Banu]

Sheer Birinj

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.

• 1 tea cup of Rice (Don’t use silla rice you have to use the rice we use to make kichri or shoal… the fat rice.

• 1/2 gallon of Milk (whole Milk) (or use 1 gallon and 1 1/2 tea cup rice, to serve more people)
• ½ cup of skinned and cut almonds

• Sugar (as desired)
• 4 – 5 cups of water.
• 1 teaspoon cardamom
• 1 teaspoon rose water

Let’s start:

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!

End result!

Sprinkle some cardamom on it.

Serve COLD! (so refrigerate it)