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Delicious New recipes will be coming soon.... Keep an eye out!
Ingredients:
1/2 kg minced lamb
1kg onion, chopped finely 1/2 teaspoon black pepper 1/2 tablespoon coriander powder Salt to taste 1 pkt wonton wrappers (pastry available from Asian supermarkets) Sauce:
200 gr natural yoghurt 1/4 clove garlic, minced or grated 1 bunch of fresh mints or dry mint powder Method: 1. Boil the mince meat and rince the boiled meat (removing excess oil and water from the mince)
2. Mix with chopped onion, coriander powder and black pepper.
3. Fold the wonton wrapper (pastry) to create a dumpling by taking the two opposite corners and sealing them with wet fingers. Then repeat with the other corners, creating a neat parcel. 4. Place the mantu into a steamer, and cook for 30 minutes 5. Assemble the dish by covering the base of a large platter with yoghurt sauce, and cover with the mantu (dumpling). 6. A little lamb or chicken gravy/sauce is then spooned over the lot, topped with the mint leaves and yougurt sauce.
Afghani Rice: Kabulli Pallow 1. Take 4 cups of Sela basmati rice and rinse with warm water 2. Place rinsed rice in a dish and fill with warm water for 2 – 3 hours 3. Allow 4 -5 litres of water to boil in a large pot, once boiling, drain rice and add to pot 4. Add four teaspoons of salt (one for each cup of rice) 5. Allow rice to boil for 5-10 minutes, checking that the grains of rice remain firm but not hard 6. Drain pot into a filter, collecting rice whilst removing all excess water 7. Add two teaspoons of vegetable oil to base of pot (which should be empty at this point), then put rice back into pot 8. Allow a light flame to stay on to evaporate remaining excess water from rice for 45 - 60 minutes 9. Add two teaspoons of crushed cumin seed, and one teaspoon of crushed cardamom 10. Mix through and dish, garnishing with caramelised and shredded Carrot / Sultanas / Almonds / Burberry **This is purely optional and dependant on personal taste / diet. For Colouring, two separate methods are available: Caramelised Carrots can be prepared as follows: 1. Skin and shred some carrots 2. Lightly fry carrot until soft 3. Mix carrot in bowl along with some sliced almond and sultana’s Afghan Rahimi Restaurant chooses to employ the Conservative method of colouring its rice, this is primarily in the interest of customers who have allergies to onion as well as reducing the oil content of the dish. Meatball Kofta Korma
Ingredients:
For Gravy
Instructions: 1. In a glass bowl, combine all of the ingredients for the Kofta and mix them together very well so to ensure the meatballs are soft when cooked.
2. Form the balls and make them as round as possible. Now set the raw meatballs aside and start preparing the Gravy (sauce).
3. For the Korma sauce heat the oil in a large pan. Fry the onions until they turn reddish brown, but do not burn them.
4. Add 4 cups of water to the onions once they are ready (reddish brown). Then add the spices and tomato paste and stir for a few minutes.
5. Add the meatballs once the Gravy comes to a boil
6. Place the pan on medium high heat and cover the pan with a lid and let cook for 20 minutes. Remove the lid and carefully turn over each meatball, make sure the bottom is not burning. Stir occasionally.
7. If you would like, you can add the green peas to the Gravy and leave on heat for 5 minutes.
8. Remove the lid and dimmer until the sauce thickens.
Chicken Tikka Kabab
Ingredients:
·2KG Chicken Thigh Fillet
·1 clove of garlic ·150ml vegetable oil ·1 teaspoon salt ·Choice of Sweet Paprika powder or Tandoori Color to add color20g Cumin powder Procedure:
1. Dice Chicken Thigh Fillet into small cubes ~ 1 inch
2. Peel garlic and crush using scratcher 3. Add Garlic to meat alongside remaining ingredients into a bowl 4. Mix thoroughly in bowl for 1-2 minutes until well spread 5. Wrap top of bowl and allow meat to marinate for 1 hour in fridge 6. Skewer diced meat onto stainless steel metal skewers and cook over a wood charcoal BBQ to meet ones taste (medium, rare or well done) Lamb Tikka Kabab
Ingredients:
· 2KG Lamb Backstrap · 1 clove of garlic · 300ml freshly made onion juice · 200ml vegetable oil · 1 teaspoon salt Procedure:
1. Dice Lamb Backstrap into small cubes ~ 1 inch
2. Peel garlic and add to onion juice in blender, allow to mix until garlic is crushed finely with juice. 3. Add this marinade to meat alongside remaining ingredients into a bowl 4. Mix thoroughly in bowl for 1-2 minutes until well spread 5. Wrap top of bowl and allow meat to marinate for 2-3 hours in fridge 6. Skewer diced meat onto stainless steel metal skewers and cook over a wood charcoal BBQ to meet ones taste (medium, rare or well done) Vegetarian Ashaak
Ingredients:
Sauce:
200 gr natural yoghurt 1/4 clove garlic, minced or grated 1 bunch of fresh mints or dry mint powder Procedure:
1. Chop the chives or leek into small peices
2. Mix with corriandar powder, salt and black pepper
3. Place a small amount (a tspn) of the chives or leek onto the middle of the wonton wrapper (pastry) fold over the pastry creating a semi circle shape and seal with wet fingers
4. Place the Ashaak into a steamer and cook for 30 minutes
5. Assemble the dish by covering the base of a large platter with yoghurt sauce, and cover with the ashaak.
6. spread the beans over the ashaak and top with yoghurt sauce and mint leaves
Yoghurt Dip
Ingredients:
Procedure:
Mix the following ingredients slowly with the yoghurt and put it back in the fridge at the required temperature
Afghani Gulab Jaman
Ingredients:
1 cup full cream Milk Powder
¼ cup semolina flour
¼ tsp baking soda
2 tablespoons butter (melted)
3 tablespoon of self raising flour
full cream milk or water, just enough to mix into a dough
For the Sugar Syrup
4 cups Sugar
1 1/2 cup water
Method of cooking Sugar Syrup
·
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 4 cups of sugar to 1 ½ cup of water. Mix with a spoon and then heat at medium heat for 4 - 7 minutes until sugar is all dissolved in water. Continue stirring until a slight thickness is present in syrup, do not allow for syrup to become caramalised. ·
Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature, optionally garnish with desiccant coconut or crushed cardamom. Gulab Jaman
·
Mix ingredients into dough by combining the milk powder, butter and semolina. Add just enough water or milk to make a medium-hard dough. Divide the dough into 20 pieces. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel. ·
Heat some vegetable oil on low. Slip in the balls into the warm to hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides. ·
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. ·
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning. Delious new recipes coming Soon....Keep and Eye Out!
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