Bolani originates from Afghanistan and is often served in special occasions to special guests. Since it takes a while to make each bolani individually, often times families gather in the kitchen to eat it hot straight out of the frying pan. You can make the filling with almost anything from leeks to ground beef to…
Category: Mughlai
Vegetable Aush
Ingredients: For the soup: Noodles (Any flat noodles will do. If using long noodles, break them in half before adding them to the dish) Onion (1 medium) Tomatoes (2 or 3 medium; coarsely chopped) Garlic (2-3 cloves; finely chopped) Cilantro (use as per preference) Spinach (2 – 3 cups) Kidney beans (1 can; drained and…
Turshak
Ingredients: Eggs (4) Potatoes (2 large; diced) Tomatoes (2 large; finely diced) Tomato paste (1 tablespoon) Onion (1 medium; finely chopped) Garlic (1 teaspoon; minced) Green chilies (4-6; finely sliced; optional based on spice required) Ground Cumin (1/2 tablespoon) Dried fenugreek (1 teaspoon; optional) Cilantro (finely chopped; for garnish) Jalapeno (sliced; for garnish) Salt (to…
Mantu (Afghani Dumpings)
Ingredients: Flour (2 cups) Egg (1) Minced Pork (1 lb; you can use any meat and if you’re looking for vegetarian options use finely chopped mushrooms or leeks) Onion (1 large finely chopped) Chili (1-2 finely chopped) Cilantro (finely chopped) Split chickpea (Chana dal; 1 cup) Tomato paste (1 tablespoon) Turmeric powder (1 teaspoon) Cumin…
Afghani Chicken
Ingredients: Chicken Breast (cut it into cube size pieces) Dried Fenugreek leaves (1 tbsp) Yoghurt (1/2 cup) Heavy cream (1/4 cup) Salt Garam Masala (1/2 tsp) Chat Masala (1 tbsp) Lemon Juice (2 tbsp) Ginger Garlic Paste (2 tbsp) Coal (1 piece) Olive oil Baileys Irish Cream (30 ml) (Optional) Directions: In a pan put…
The Ghee Spot 