afghani cuisine

afghani cuisine

There is something special about Afghani food ,simple, colorful and tasty .

I love Afghani food  and I make these color full dishes all the time.

I remember my first Afghani dish was there rice and that’s was 12 years back ,I learn Afghani cooking from many people and the more I cook the more I feel good about it.

My best friend Sarah wardak  and their family teach me their special egg plant dish which is to die for. The rice topped with raisins and carrots and mantu   are the stars  of my table.

The creamy kofta with yellow lentils  and their yummy sweet dishes are out of this world.

Its not only food that I like there people are sweet wonderful and are friend for ever.

More of the dishes are based on meat .

Yummy melt in your mouth meat and kababs  are there everyday food along with rice and Afghani naan bread.

If you never eat Afghani food I will recommend to try their food it’s not spicy but it flavorful and yummy.

 

 Here are some picture which I took at there home ,and believe me when ever I go there I always find there table full of all these dish  even if its me alone.

This is the beautiful , unique, exotic food of my beloved Afghanistan so enjoy.

Khalid, s pesheweri karahi

                  Khalid, s pesheweri karahi

This is my sweetest brother Khalid recipe .he made this recipe few times when I was in peshewer.and believe me even after 12 years still I remember how he make it.

The delicate flavor of chicken and the wonderful combination of garlic and tomatoes make this dish extra special .

Serve it with home made naan ,salad and extra lemon just like we do in Peshawar and don’t to make  green tea to have a complete pesheweri lunch. just the way my brother Khalid khan likes it.   

Ingredients

1 chicken cut in-small portions

1/3-cup canola oil

4  green chili’s cut in half’s

5 medium size tomatoes

1 tsp black pepper

Salt to taste

1/4-cup water

6 cloves of garlic

Method:

Crushed the garlic and add to 1/3 cup of water, keep aside.

In karahi or wok, add oil and chicken and fry on medium heat stir frequently, add garlic water little by little. When the chicken is almost cooks add green chilies and chopped tomatoes and continue cooking.

stir, add salt and cook on high until the oil separates from tomatoes, sprinkle black pepper and serve with salad and naan bread.

Spinach Dal

When ever me and my husband go out for dinner or lunch we love to go few places again and again that’s because when you like something you want to eat it again and again.

And spinach dal is one of them .even ever we eat in Pakistani or Indian restaurant we ask them do they have sage dal .with warm naan and salad this is one special treat .

After my  husband got high cholesterol we try to eat clean home made food and I make this recipe in many different way ,but this is the one we both think the is the best .

Its creamy ,its spicy  and its healthy .so enjoy our favorite restaurant style spinach dal curry.

  

              Spinach Dal

INGREDIENTS

4 Tbs moong dal

1/2-cup red lentils/masoor dal

3 cups chopped fresh spinach

1 small onion chopped

4 cloves garlic crushed

1tsp ginger paste

1tsp turmeric powder

1tsp cumin seeds

1tbsp fenugreek leaves

8 curry leaves

3 tbsp olive oil

Salt and pepper

Method:

Soak dal for 20 minutes.

In sauce pan or pot add dal, ginger, salt, fenugreek leaves and turmeric powder and 1 cup water and boil it for 10 minutes add chopped spinach and cover on low flame.

Heat oil add cumin seeds, garlic, onion and cook it for 2 minutes add curry leaves and pour the mixture on dal serve with boil rice or naan enjoy.

Balti Gusht

                 

             Balti Gusht.

This thick creamy curry is now one of my favorites, And once you try you will know why.

Ingredients:

Medium size cuts of half chicken 

1/4-cup oil

1 tbsp ground coriander powder

1 tsp cumin powder

1 tbsp ginger garlic paste

1 tsp paprika powder

1 tsp white pepper

2-cup tomato puree

2 medium size onion chopped

1 green chili minced

1/4-cup yogurt

Method:

Dry roast the cumin and coriander for 1 minute on low heat and then grind it in the grinder and keep aside.

Add oil and meat to the pot, cook it on medium heat for 5 minutes then add ginger Garlic paste, salt and rest of the spices, cook for 1 minute then add 1/4 cup of water and let it cook on low flame until the meat gets cooked (soft) then add tomato puree, ground masala, chili paste. Fry the onion until golden remove from oil  and blend in blender along with yogurt.

 Add onion and yogurt sauce to meat and Cook it uncover on high flame, stir frequently. Until the gravy get thick, serve with rice or Bread.