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Monday, September 01, 2014

Shir Berenj Recipe |Rice pudding ~Afghani Recipe | Afghani Meal Platter

Afghanistan dessert recipes

Am so happy to begin with the Mega Marathon from today . As you all being knowing we group of blogger are doing a month long marathon on world cuisine starting from letter A-Z . So  for today Day 1 letter A I have chosen Afghanistan . This country is one which wanted to explore from long as it has some Indian touch in the cuisine. I actually planned to do A for Azerbaijan  but at last made my mind to go with afghan as I wanted to try and post some recipes which are from other cuisines but similar to Indian for my first Post. I made a whole Afghani platter for our dinner last month and we enjoyed every dish a lot . They are mildly spiced and My H loves mildly spiced food and we have planned earlier that we wud have mildly spiced food atleast one day in a week. So this was really a well filling and tasty dishes .

The afghani meal platter Menu 
Afghani cuisine

Shour Nakhod
Afghani Bolani
Naan-e- Uzbaki
Shir Berenj

Afghani recipes

Afghan cuisine is a combination of middle eastern and south asian cuisine. The foods made here is highly based on wheat, maize, rice as they are the chief crops cultivated there. As will be knowing qabuli biryani is one of the famous dish there, they cook very food halal according to the Islamic law.In afghanistan tradition like most of the countries apply to it women do the cooking part. The food prepared is mildly spiced and amid with fragrant and aromas of spices. They serve Excellent tea with the famous dessert of middle east Baklava. When they invite guest for an party or feast they normally spread a carpet  where the guest might sit and enjoy a huge meal.Afghanistan cuisine has great resembles with Indian and pakistani cuisine thats the reason I have picked A for Afghanistan.

For today I made a afghani spread  which I have posted earlier in a single posts .  To end up with a dessert here is the Shir berenj which very popular dessert of afghan and the main point is it very similar to our Indian rice pudding / Kheer. This rice pudding is made little thicker and tastes delicious. We usually add cardamom to our dessert in india   so thats a twist in this afghani shir berenj they add fennel pd to it. It taste delicious , I told my H that it is not an Indian Kheer but still the taste was similar not a big difference he said .Any way I ended up the spread with this creamy and rich shir berenj .. Lets move on to the recipe quickly.

Rice pudding recipe

Afghani menu

Shir Berenj

                                          Recipe Category
    Preparation time
    Cook time
15 mins 
 20 - 30 mins


   Milk - 4 cups
   Rice - 1/4 cup
   Sugar - 1/4 cup ( add if needed more)
   Oil - 1 tsp
   Nuts - few chopped
   Fennel pd - 1/4 tsp

  • Soak rice in water for 15-20 mins. Then drain the water.
  • In a heavy bottomed pan heat milk .
  • Once it boils simmer the flame and soaked rice  to the milk.
  • Let the rice cook well in the milk.
  • Once the rice is done add sugar and mix well.
  • Cover the pan and cook the kheer . make sure to remove the cover and mix it occasionally .
  • Once the kheer is thick . Turn of the flame.
  • Serve the warm or cold garnished with fennel pd , pistachios and almonds.

How to make rice pudding ?

Traditional afghani recipe

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Afghani Bolani Recipe ~Afghanistan Recipes

Afghani recipes

Bolani is an flat bread usually stuffed with potatoes and chives  and then they are fried in oil. People who love aloo stuffed paratha will like it a lot like I did. Parathas are always hit at my home and when I made this bolani H was very excited to try it as it was stuffed with potato and the name its itself sounded Interesting to him.This is an other bread I tried for the afghani meal platter. Just enjoyed it to the core with Qorma-e-lubia. This is super easy to make like parathas but with all purpose flour  and these are stuffed in much easier way so that the filling doesn't out. There are different varieties of stuffing you can stuff with like spinach, letils , pumpkins , leeks etc.. This dish strictly originates fro Afghan and it can be served as a main dish or appetizer.  Lets move on the recipe of this afghani bolani..

Afghanitan cuisine

Afghanistan breads

Afghani Bolani

                                          Recipe Category
    Preparation time
    Cook time
 10 Mins
15 mins

  All purpose Flour -  2 cups

  Green chillies - 2-3 Nos ( chopped)
  Onions - 1 no
  Boiled and Mashed Potato - 2 cups
  Coriander leaves - 1 cup ( chopped)
  Tomato - 1 No
  Spinach - 1/2 cup
  Spring Onions - 1/2 cup ( chopped)
  Oil - 1 tbsp
  Salt to taste
  Oil as needed

  • In a bowl add flour, salt mix well, add water as needed and make a smooth dough.
  • In a sauce pan heat Oil, add onion and saute them till translucent.
  • Add green chillies , saute them .
  • Add tomatoes and cook till they are mushy.Add spinach and cook them till it shrinks.
  • Now transfer this mixer to the  mashed potato .
  • Add spring onions, coriander leaves, salt to taste and Mix them well with mashed Potatoes. Your filling is ready.
  • Now take the dough , divide the to equal balls.
  • Take a single ball and flatten it like a chapathi.
  • Put the filling in on half of the rolled dough.
  • Lift the other half of the dough and cover the filling.
  • Pinch the edges well so that the filling don't come out.
  • Heat a griddle , drizzle oil on it.
  • Place the Bolani and roast them both the sides till you see brown spots.
  • Bolani is ready ..

Bolani with Potato stuffing

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Qorma-e-Lubia Recipe| Beans Qorma ~Afghanistan Recipes

Red kidney bean recipes

As you will all be knowing I am in a spree of afghani recipes in my blog today. Here come the entree from the afghani platter I made. 
We love using pulses in our routine diet and blacked eyed peas and kidney beans our loved by my H a lot.So for the entree I chose is afghani style vegetable qorma which goes well with naans and rice.
Traditionally they use kidney beans but here I have used Black eyed peas . They call kidney beans as Lubia but in India we call black eyed peas as lobia right. This is similar to our Indian korma but is super simple and easy to make version. I was surprised to see a vegetarian curry similar ti Indian version online and adapted my own version. lets move to this delicious curry recipe..

Afghani recipes


                                          Recipe Category
    Preparation time
    Cook time
                                            Side dish
 Over night
30 mins


   Red Kidney beans /  Black eyed Peas- 1 cup
   Onion - 1 no
   Coriander pd -1 tbsp
   Cumin pd - 1 tsp
   Turmeric pd - 1/4 tsp
   Tomato sauce - 2 tbsp
   Dried Mint - few
   Oil -2 tbsp
   Garlic - 2 cloves ( minced)
   Ground Red chilli pepper -  to taste ( You can also use green     chilli paste)
   Salt To taste

  • Soak the beans over night , the next morning drain the beans.
  • Cook the beans in pressure cooker with enough water for 2-3 whistles.Restore the bean water to use in the curry.
  • In a pan heat oil , add garlic and saute them well.
  • Add onion and saute them till they caramalize.
  • Add Beans,cumin pd, turmeric pd, coriander pd, salt , pepper paste, Tomato sauce and add the reserved beans water.
  • Stir well cover the pot at let the water with the spice boil .
  • When the water reduces a bit and oil is seperated, add dried mint.
  • Serve this qorma with steamed rice or with naan.

Side dish recipes

Shour Nakhod ( Chickpea in mint sauce) ~ Afghanistan Recipes

Salad recipes

Salads Our My all time fav , I can skip a meal for a bowl of salad . So for my afghani meal  platter  I also made this chickpea salad  in int0 mint sauce. This is similar to middle eastern potato salad but chick pea is added to this salad.  Shour literally means salty but don't worry this salad is not salty but tangy. The mint dressing makes the salad more refreshing  , this salad can be enjoyed both  chilled or at room temperature. Traditionally the dressing for Shour Nakhod is added only while serving , the dressing is drizzled on the chickpea and the potato is added in the end . This salad  goes well with a meal and we enjoyed it a lot. Lets move on to the recipe ..

Salad Recipes

Afghani recipes

Shour Nakhod

                                          Recipe Category
    Preparation time
    Cook time
 Over night
10 mins

  Cooked Chickpea - 1 cup
  Stock from the boiled chickpea- 1/2 cup
  Boiled potato - 1 cup ( diced)
  Mint leaves - 1 cup ( chopped)
  Green chillies / Red chillies - 2 Nos
  Salt to taste
  White vinegar - 1 tbsp

  • In a bowl combine , cooked chick pea and the the stock.
  • In a blender put mint leaves and green chillies,grind it to a paste.
  • Mix this paste in to the chickpeas.
  • Add salt, vinegar and Mix well.
  • In the end add potato and serve.

Afghanistan recipes

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Afghani Dall Soup ~ Afghanistan Recipes

Aghanistan Recipes

Soups are always very comforting in cold weather, I love to have soups with bread and here is afghani variety soup you should try to go with Uzbaki bread . Afghani cuisines resembles more like an Indian cuisine with different names  and techniques  they same dish exist all over the world . We normally have dals with Rice but in afghan dalls are had as a soup with breads. I tried this simple yellow dal and had it like a soup with bread and it was like giving a different way of eating the same usual dal we make . This a very simple cost efficient  soup with all the comforting goodness in it. Lets move to the recipe of making lentil soup the afghani way.

Soup recipes

Afghani Dall Soup

                                          Recipe Category
    Preparation time
    Cook time
 10 Mins
15 mins

  Yellow lentil peas / Toor dhal - 1/2 cup
  Ghee - 1 tbsp
  Tomato puree - 1/4 cup
  Chopped garlic - 1/2 tsp
  Coriander pd -1/2 tsp
  Water as needed
  Salt to taste
  Red chilli pd / Cayenne pepper pd - 1/4 tsp
  Lemon juice - 2 tsp

  • Cook lentils in enough water till they are very soft. Mix well and Keep it a side.
  • In a pan add heat ghee , add garlic  . Saute them a bit.
  • Add coriander pd, red chilli pd, tomato puree and cook them for a while.
  • Add cooked and mashed dal to it , add water as needed and boil them in simmer for 10 mins.
  • Remove from flame and add lemon juice. Garnish with some chopped tomatoes.
  • Serve it Hot with any bread we had it uzbaki .

Afghani cuisine

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Naan -e-Uzbaki Recipe ~ Afghanistan Recipes

Uzbaki style naan

Am so excited this month we are doing world cuisine for Bm and for the first letter A I chose to take Afghanistan. I chose this country bcoz I know there might be some recipe similar to Indian dishes and My family would to have them in an ordinary day. So i was successful enough to search some recipes online and they turned delicious. For the bread I made Afghani Bolani and Uzbaki . Am sharing the Naan-e Uzbaki recipe which I adapted from here. Uzbaki bread is similar to naan we make in Indian . Naans are also made in afghani cuisine But this is the yeasted version of Naan they make in a tandoor oven. But I don't own a tandoor oven I had to take help of my electrical oven. This naan is shaped into disc and poked with fork in the center  and are generally made thicker than our usual naan. Traditionally they are only made with all purpose flour. This bread had a rustic crust but soft from inside. perfect to have with any curry you like.Lets move on to the recipe..


                                          Recipe Category
    Preparation time
    Cook time
 2 1/2 hr
 20 mins


    All purpose Flour - 1 1/2 cup
    Warm water - 1/2 cup ( adjust as needed)
    Dry yeast - 1/2 tsp
    Sugar - 1/2 tsp
    Salt - 1/2 tsp
    Oil - 1 tbsp
    Black sesame seeds - 1 tsp ( optional)


  • Mix flour, dry yeast, sugar, salt in a bowl.
  • Add warm water little by little and make a smooth dough.
  • Grease the bowl and keep the covered for 2 hours or till it double in volume.
  • Pre heat the oven at 400c. In a cookie tray or any aluminium tray put parchment paper or aluminium foil.
  • After the dough rises punch the dough, divid the dough into two parts.
  • Take one part and flaten the dough with your hand ( you can even use a rolling pin )
  • Using a fork prick the center of the dough giving it a star design or just pricking to form a cirle.
  • Place the shaped dough on the prepared tray.
  • In the lower shelf of the oven keep cold water filled in a tray.
  • Bake the bread for 10 -15 mins .
  • After they are done brush the crust with oil and bake them again till you see a light brown crust.
  • Cool them a bit and serve with a curry or soup.

Afghanistan recipes

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Friday, August 29, 2014

Sweet Pidi Kozhukattai Recipe|Kozhukattai - Ganesh Chaturthi Recipes

rice flour pidi kozhukattai

Happy Ganesh Chaturthi / Vinayekar Chaturthi  to every one :) I have special place for ganapathi always, he my fav and always love to start anything with his blessing. Today is ganesh chaturthi and I was super exited to make some sweets from him to offer at pooja. I made kozhukattai dor blog 3 days back but didn't get time to post them will post them one by one. My neighbours back there in chennai used to share tons of kozhukattain on this day and I wanted to try them home this time :) I love pidi kozhukattai a lot than puranam  kozhukattai so I made a easy to make rice flour pidi kozhukattai.

Pidi kozhukattai are traditional tamilnadu special dumpling made for special occasion especially on ganesh chaturthi.Home made Rice flour works wonder for this recipe but processed store bought can also be used if you need you can roast the flour a little if needed.  This is perfect for evening snack, Pidi kozhukattais are also made savory version but I prefer sweet version more. Now lets move on to the recipe..

These are some sneek peek on the sweets and savories I made today :) Channa dal sundal, Urad dal pakoda , boondi ladoo, Modaks. Will post it one by one soon here..

festival recipes

sweet kozhukattai recipe

arisi maavu kozhukattai

Vinayegar Chathurthi recipes

      Sweet Pidi Kozhukattai      

Prep time: Cook time: 

  • 1 cup Rice flour
  • 1/2 cup Jaggery
  • 1/4 cup Water
  • 1/4 tsp Cardamom pd
  • 1 tbsp Oil/ ghee
  • Salt a pinch
  • 1 tbsp Grated coconut

  • In a sauce pan heat jaggery and water. Let it boil and all the jaggery melt. Add salt a pinch,grated coconut , cardamom pd to it boil it. 
  • Add the rice flour little by little and mix it with end of a ladle simultemously . The lumps will disappear once the rice flour some together lik a dough. 
  • Cool the dough a bit, cover it so that it doesn't dry up. When the dough is still warm divide the dough into equal parts into balls. 
  • Then press each balls with your palm giving the impression of your fingers, grease your palm if the dough the dough is sticky.
  • Do the same for the rest of the dough balls Boil water in a steamer, arrange the shaped kozhukkatai on a greased idli tray. 
  • Steam cook the kozhukattais for 10 -12 mins. 
  • The kozhukattai will have a shiny outter cover once cooked.
  •  Do not add too much of water else the kozhukattai may not cook even after steaming for long time. 
  • Do not Boil the jaggery for long time as again it might not allow the flour to cook.

Modak recipes

Festival recipes