Afghani roht(sweet bread)

This recipe is so special! It’s a friend’s family recipes, and you all know how much I cherish family recipes. I love exploring cuisines, and recently realized I don’t know much about Afghani food. I mean, we’re in the same region so our food draws lots of similarities, but I wanted to get to the bottom of it, Evolving Traditions style, and get some authentic, true Afghani recipes.

A friend of mine form College, Mujtaba, happens to be back in his hometown Kabul, so I reached out to him and he sent me detailed recipes and videos that his sister made of some of their family favorites. I can’t wait to share the treasure of recipes I was sent, but this one is my favorite. Afghani Rote, or sweet naan. Similar to Sheermaal, but just different enough to stand out and make a permanent place in my kitchen! The recipe is simple, with most ingredients being staples in your home. Let’s get into this family recipe!

Here’s what you’ll need for 4 rote. You can easily half the recipe:

2 eggs

1/2 cup oil

1/2 cup yogurt

1/2 cup sugar

3 cups flour (you may need a little more)

1/2 tsp crushed cardamom seeds

1/2 tsp baking powder

1 heaping tsp yeast

1/2 tsp salt

sesame seeds and kalongi to sprinkle

You can easily mix this by hand, no need for a stand mixer.

Start off by mixing together the eggs, oil and yogurt. Add the sugar and mix until combined. In a small bowl mix the flour, yeast, salt, and cardamom seeds.

Add to the egg mixture in two batches. Knead the dough until combined. If the dough is too runny or sticky add a little more flour as needed. Knead until the dough is smooth, then rest the dough in a greased bowl for 30 minutes. The dough should be a little sticky, but still easy to handle. Preheat your oven to 415 F.

Divide the dough into 4 portions, and roll each portion out into a circle. You can cut any design into the dough, I did a snowflake design. Brush the root with a little oil, then sprinkle over with a mixture of sesame seeds and kalongi (nigella seeds) and lightly press them into the dough. Transfer the Roht onto a greased baking dish and bake for 20-25 minutes, or until the dough is cooked through and golden brown. Cut into slices and serve warm.

It goes great with chai, coffee or kehva. Enjoy!

cheesey garlic breadsticks

I can never order pizza and not order breadsticks. Provided it’s pretty much the same thing, just without the sauce, that you ultimately end up dipping the breadsticks in, but they just taste so good! For me, it’s the garlicky butter. But as you guys know, I love making pizza at home, and for those days, I always make some cheesy breadsticks to go with. Here is a super simple recipe, something you’ll find yourself making as a side for so many things, Lasagne, Penne Alfredo, Tomato Basil Fettuccine and so many more dishes!

Read More...

chicken ka salan

…In my family, although bone in chicken with a beautiful shorba is very much appreciated, we’ve gotten into the habit of making boneless chicken just for the ease. Kids are hungry and cranky? Quickly defrost that boneless chicken and throw it in the pot! Home after a long day and want something quick to eat? Throw together that boneless chicken salan! So here is my family’s recipe of boneless chicken ka salan. You won’t miss the flavor on bone in chicken because the ingredients add such an intense flavor to this, you might just hang up your whole chicken to dry and switch to this for good…

Read More...

Chicken Chilli Dry

…The ginger lends a hand in adding so much flavor in this dish, that you won’t need to douse your chicken in a salty sauce to achieve depth of flavor. Im a garlic lover through and through, but I’ve always known deep down that ginger is a true flavor hero, for savory and sweet. So here it is, my super simple (that’s always given here) flavor packed recipe for chicken chilli dry, and I’m breaking from the norm here and posting the recipe in a larger quantity, because this flies fast. It’ll be gone before you go for seconds, and we can’t have that…

Read More...

chicken karahi

I love love love Chicken Karahi/karhai however you spell it. The tomatoes add an intense tang and for once, the onions aren’t stealing the show and letting other ingredients shine. You can taste the ginger, you can taste the garlic, you can taste the hari mirch. It’s all there in every bite, and it’s beautiful!

Read More...