kheema Seviyaan Biryani

                           Kheema means Minced meat and Seviyaan is the Vermicelli and this dish Kheema Seviyaan Biryani is a one pot dish that is nutritious and very easy to make just like the other recipes such as the Raw Banana Fry, Lemon Rice, or the Hyderabadi Khatti Dal. Kheema Seviyaan Biryani is perfect for a Sunday brunch or just when you want to have a heart filling dish.

                           

                                This dish is the epitome of simplicity just two major ingredients stirred in with right spices and the result you get is a lip smacking dish.

            
                     Looking for more recipes to try with minced meat? Then, why not try Dum ke tamaate, Kheema cutlet, Beans & minced meat curry, Shami kebab and Kababchini ka kheema from My Mom's Kitchen.

Ingredients:

1. Vermicelli - 250gm (My Mom used roasted Vermicelli of MTR brand)
2. Minced meat or kheema - 200gm
3. Cinnamon sticks - 3 nos
4. Green Chilies - 4 nos
5. Coriander leaves - 1 bunch
6. Ginger garlic paste - 1 tbsp
7. Red Chili powder - 1tsp
8. Turmeric - 1tsp
9. Oil - 3tbsp
10. Salt - To Taste

Method:

• Heat oil in a pan and add Minced Meat or Kheema to this add the red chili powder, turmeric, salt and ginger garlic paste and let it cook for about five minutes.
• Now add coriander leaves and keep aside.
• In another vessel boil water to cook vermicelli. To this water add salt, green chilies, cinnamon sticks and a drop of oil to prevent the vermicelli from sticking. Now add vermicelli and let it cook.
• When it is cooked remove the seviyaan or vermicelli in a strainer.
• Mix the cooked kheema and seviyaan and let it cook on stove for another five minutes on a low flame.
• Serve hot.

    Note: You can also garnish the dish with boiled eggs.

  Thinking of what to serve it with? Then why not try Dahi ki Chutney (Raita).

                               P.S. as I write this post for today My Mom is busy making Kairi ki chutney (Raw Mango Chutney) in My Mom's Kitchen.

 If you are hunting for similar recipe then check out the Chana Vegetable Biryani.

Waiting for your thoughts.

Happy Cooking!

 

Chana Vegetable Biryani

                   Exactly a month ago I started this blog with my first post on Liver Fry and as I promised to myself I have tried to be a regular blogger, no doubt my passion for cooking is increasing day by day and all thanx to My Mom's Kitchen.


                   Reflecting back on my one month's journey I posted over eight recipes out of which I found Mutton Kebabs to be the most viewed and most loved one. This journey has already given me immense happiness and am sure it will continue to do so as I will continue this blog posting simple and easy recipes. Me and my Mom, we both are already planning a lot for the upcoming posts on this blog but today, we are celebrating it's one month anniversary.

                    Since it's celebration time it has to be something special so, my Mom prepared Chana Vegetable Biryani. With goodness of all the veggies that are used in vegetable biryani it has in addition kabuli chana or the whole white chickpeas and this also makes it a wholesome food and gives you a balanced diet.

                    My Mom served this biryani with dahi ki chutney (raita). It can also be served with mirchi ka salan or bagaare baingan a famous Hyderabadi brinjal curry that goes very well with the biryani or any pulav for that matter.

                    But now, this particular post has two reasons for celebration first, one month anniversary of the blog and second, it is my tenth post on the blog as dahi ki chutney (raita) bagged the ninth spot on last moment :)

                    It sure does require a long list of ingredients but most of them are which can be found in our regular pantry. You may add whatever veggies you prefer and that might include peas, cauliflower, you can also add a few fried cashews too if you'd like to.

Ingredients:

1. Rice - 1/2kg
2. Yogurt - 200gm 
3. White chickpeas - 1cup
4. Potato - 2 nos
5. Carrot - 2 to 3 medium sized
6. French beans - 1/2 cup
7. Onion - 1 no(medium sized)
8. Green chilies - 5 to 6 nos
9. Coriander leaves - 1 bunch (set aside few for garnishing)
10. Mint leaves - 1bunch (set aside few for garnishing)
11. Cinnamon sticks - 3 pieces 
12. Turmeric - 1/2 tsp
13. Ginger garlic paste - 1tbsp 
14. Rock Salt - 2tbsp
15. Oil - 3 tbsp 

Method:

Preparation:

• Soak chickpeas overnight.
• Cut all the vegetables.

Cooking:

• In a pressure cooker heat oil and add onions fry them well till golden brown. Remove and keep aside.
• Now add little oil in cooker (if needed) add all the chopped vegetables, ginger garlic paste, some salt (table salt) according to taste preference. Also add coriander and mint leaves and let it cook till two whistles.
• In a vessel boil water to this add cinnamon sticks, green chilies, rock salt.When it is boiling add rice.
• When the rice is cooked remove from the stove and drain the water.
• To the rice add the cooked vegetables and mix.
• Let it cook covered on low flame for about five to ten minutes. This process is called as giving "dum" to the biryani.
• Garnish it with fried onions, mint and coriander leaves. Serve hot.

If you are looking for more rice recipes try Lemon Rice, Mixed fried rice, Boot pulao, Bagaara khaana and Lobia chawal from My Mom's Kitchen.

 Share what you think of it in the comments section below.

Happy Cooking!

Dahi ki chutney (Raita)

                    Raita is better known as Dahi ki Chutney among us. This dahi ki chutney is a must in any function or wedding whether small or big and among rich or poor. It is one of those which cannot be striked out of the list and owing to it's simplicity I wish it should never be left out.

                     It is a simple yogurt based dish that goes on well with any biryani or pulav. Try it with Chana vegetable biryani or Fitni pulao or Boot pulao.

                        
                 Making this dahi ki chutney is as easy as counting one, two, three...it requires very few ingredients and gets done in very very less time. If your looking for some more simple and easy recipes to try with curd then do check out Vegetable khorma, Chicken khorma, Chicken curry, Dahi wade and Fitni pulao from My Mom's Kitchen!

Ingredients:

1. Yogurt - 200gm
2. Onion - 1 no (small)
3. Coriander leaves - few
4. Mint leaves - few
5. Salt - to taste

Method:

• In a bowl beat yogurt well and if you find it too thick add little water to get the desired consistency.
• Add salt, chopped onion, mint and coriander leaves.
• Mix well and serve.

 If you are interested in more chutney recipes try Kairi ki chutney (Raw Mango Chutney) and Til ki chutney. 

I would love to hear from you in the comments section.

Happy Cooking!

Chicken Shawarma

                       Middle East dishes such as Khabsa, Mandi & Chicken Shawarma are gaining huge popularity in our city with many Arab style restaurants opening all across. They have become very famous and if I am to talk about Shawarma to you it wouldn't be wrong if I say that it has become a regular meal for many.

                       Everybody loves Shawarma! Me & my Mom too...but bringing it regularly from hotel isn't easy so when I tumbled across this recipe of Chicken Shawarma on Sanaa's website I immediately bookmarked it and then My Mom's Kitchen was all set to try this recipe. 


                       I never knew this would be so easy. It gave out the exact restaurant taste and now we can have it at home whenever we like as per our convenience. My dad brought those amazing looking buns and it was a cherry on the cake. It was fun to prepare with all the excitement hovering inside and finally the divine taste...muah!

                     

                     Also try Chicken khorma, Chicken curry and Chicken stir fry from My Mom's Kitchen.

                    Shawarma is not only a tasty meal but also nourishing food, it might be said that it provides balanced diet as it includes protein source - Chicken and yogurt, carbs from the bread and it also has the veggies so let's head over to the recipe...

                    This recipe involves three stages: 1st marinating the Chicken; 2nd preparing the filling and 3rd stuffing it into the bread.

1   Ingredients:

1. Chicken - 1/2 kg
2. Red Chili powder - 1&1/2 tsp
3. Turmeric - 1/2 tsp
4. Ginger garlic paste - 2tsp
5. Yogurt - 2tbsp
6. Lemon juice - 2tsp
7. Vinegar - 1tsp
8. Salt - To taste.

Method:

• Marinate the chicken with all the above ingredients and leave it for half an hour.
• Heat little oil in a pan and fry the Chicken.
• Cut it to strips and keep it aside.

After marinating the chicken I got busy with some work and I left it for total of 1 & 1/2 hour and in the meantime the chicken started oozing out water because of which I had to cook it for longer time till all the water dried up.

2   Ingredients:

1. Cabbage - 2cups (cut into long strips)
2. Carrot - 1 medium sized (also cut into long strips)
3. Tomato - 2
4. Lemon juice - 1tbsp
5. Salt - to taste

 

Method:

• Mix all the above ingredients except tomatoes and add the fried chicken pieces.
• Heat it in oven for about 2 minutes and add the sliced tomatoes to it.
• keep it aside.

 

3   Ingredients:

1. Mayonnaise - 4tbsp
2. Yogurt - 3tbsp
3. Crushed garlic - 3 to 4 cloves
4. Lemon juice - 3 to 4 drops
5. Salt - to taste
6. Bread or bun

         Traditionally it is served in pita bread but you may use any kind of bun or naan.

Method:

• Combine together mayonnaise, yogurt, crushed garlic, lemon juice & salt in a bowl.
• Cut the bread in the center from one side the other remaining intact.
• Spread little of the mayonnaise mix on bread add the chicken and vegetables filling to it and serve.

          
                This delicious Shawarma can be made on any occasion whether it is a party or you want to simply treat yourself over the weekend.

            

               Do share your views with me in the comments section

               Happy Cooking!         

Tala hua ghosht (Mutton Fry)

                "What's in a name?"  But here the name says it all..."Tala hua ghosht" or "Mutton Fry" the name itself builds a picture that here the Mutton is fried. Simple as the name this recipe is very easy to make, only a handful of regular Indian spices and Mutton are required, and these go hand in hand to create this marvelous finger licking dish.

                This Mutton Fry is especially made on Fridays along with the tasty Hyderabadi Khatti Dal and served with plain rice. As I already mentioned in my previous post on Hyderabadi Khatti Dal, this combo of Dal and Tala hua ghosht (Mutton Fry) is a match made in heaven that can never go wrong.

                The star of the dish is the masala that forms the gravy part in the dish. It is usually less but the more the masala the more spicy the dish becomes, the more the spicy it becomes the more tasty it is. You can definitely adjust it according to what suits you the best.

                 It is a quick and easy recipe that does not take much of your time and attention. If you are looking for more time saving recipes do try Raw Banana Fry, Kairi ki Chutney (Raw Mango Chutney) Chicken stir fry, Aloo pyaaz and Spring onions & Moongdal wadi.
              

Ingredients:

1. Mutton - 1/2 kg
2. Ginger garlic paste - 2tbsp
3. Red Chili powder - 1tbsp
4. Turmeric - 1tsp
5. Salt - to taste
6. Green Chilies - 5 to 6 nos
7. Coriander leaves - 1 bunch
8. Curry leaves - 3 to 4 sprigs
9. Oil - 3tbsp

Method:

• Wash Mutton and cut it into small pieces and transfer into a bowl.
• To the bowl, add red chili powder, turmeric, ginger garlic paste, salt and mix well.
• Transfer the Mutton mix into a pressure cooker add about a glass of water and let the mutton cook for about 10 minutes.
• Heat oil in a pan add the cooked mutton and to this add slit green chillies, curry leaves and coriander leaves and let it cook for another 5 to 10 minutes.
• Serve hot with Chapati or rice.

                Also try Liver Fry,  Mutton Kebabs, Ghosht ki kadi Shami kebab and Beans and minced meat curry from My Mom's Kitchen.

Do share your views with me in the Comments.

Happy Cooking!

Hyderabadi Khatti Dal

     

             Dals form an integral part of Indian cuisine and similarly Hyderabadi Khatti Dal plays an important part in the diet of Hyderabadis. Come Friday and every Hyderabadi house has khatti dal and Tala hua ghosht (Mutton Fry) on their lunch plate with rice. This combo is a made in heaven types, it can never go wrong.

           While there are many dal recipes which involve many ingredients and raise the grandeur, simple plain dal has its own unique place. It is equally fulfilling and easy to make without any fuss and when you are out of ideas make this with Tala hua ghosht enjoy it with rice and don't forget to fry some papads. And if you are a vegetarian you can certainly skip the mutton and enjoy the dal with rice.

            The dish is named khatti dal "khatti" meaning sour in English and it is named so because of the use of tamarind which is sour and also tomatoes that add to the sourness but don't worry it does not taste too bitter or sour it is a tangy recipe that you can easily bear and enjoy.

           Most people prepare khatti dal using toor dal or other dals but My Mom prepares it with Moong dal. Moong dal compared to other dals is one of the low carb pulses available and forms a good source of protein for vegetarians.

          By now, My Mom also enjoys the part that I click her prepared dishes and share her recipes to the world and so I get to enjoy more time in the kitchen clicking more pics.

Ingredients:

1. Moong dal - 200gms
2. Tamarind juice - 70gms
3. Tomato - 2 to 3 nos
4. Ginger garlic paste - 1tbsp
5. Red Chili powder - 1tbsp
6. Turmeric powder - 1tsp
7. Green chilies - 5 to 6 nos
8. Salt - to taste
9. Curry leaves  - 1 to 2 sprigs
10. Coriander leaves - few

For Tadka:

1. Dried red chilies - 5nos
2. Jeera - 1tsp
3. Garlic cloves - 6 to 7 (optional)
4. Oil - 3tbsp
5. Curry leaves - 1 to 2 sprigs

Method:

• Soak the dal in water for about half an hour wash and drain.
• Soak the tamarind in water to extract the juice.
• In a pressure cooker add dal, chopped tomatoes, slit green chilies, ginger garlic paste, turmeric powder,  and red chili powder along with a cup of water and cook for 5 to 10 minutes.

Dal after cooking in pressure cooker for 5 to 10 mins

• After removing the cooker from stove mash the dal using a wooden masher

Mashing dal with wooden masher

• Now again place the cooker on stove and add salt, tamarind juice and some water along with coriander leaves and curry leaves and cook it for about 5 to 10 mins. Remove from stove.
• Meanwhile, in a kadai heat oil and add all the ingredients listed under tadka.

Tadka ingredients

• Now remove the kadai and add the prepared tadka or bagaar as we call it, to the dal. Give a slight stir and serve warm.

I am sure you will like it a lot. It is simple and easy to make and very healthy too.

You can also accompany this dal with tasty Liver Fry, Mutton Kebabs or Chicken stir fry.

If you wish to try more recipes using different kinds of dals then do check out Chole puri, Dahi wade, Khadi dal, Masala vada and Shami kebab from My Mom's Kitchen.

Do share your views with me in the comments section below.

Happy Cooking!

Lemon Rice

         
                      Lemon Rice is a quite common and popular rice dish in South India. It is a very simple and easy dish to prepare.

               Also try these easy recipes Kairi Ki Chutney (Raw Mango Chutney), Hyderabadi Khatti Dal, Raw Banana Fry,  Chudwa and Sweet corn curry from My Mom's Kitchen.

              Every ingredient of the dish comes up with its own unique flavor. While the peanuts give a crunch the curry leaves bring about the aroma, the turmeric brings it color and lemon gives it the taste. It is certainly a dish that pleases all your senses and fills your tummy well.

               This dish can be prepared with either fresh cooked rice or left over rice. Infact it is a good idea to use your left over rice as it will finish your rice, give a new taste and you don't have to hit your head thinking for new side dishes.

Ingredients: 

1. Rice - 60gms
2. Lemon - 1/2 no
3. Turmeric Powder - 1/2tsp
4. Salt - To Taste

For Seasoning:

1. Mustard seeds - 1/2tsp
2. Bengal gram dal - 1/2tsp
3. Curry Leaves - 5 to 6nos
4. Peanuts - 2tbsp
5. Red Chilies - 1 to 2nos
6. Oil - 2tbsp

Method:

• Clean and wash rice. 
• Boil 5-6 cups of water in a large pan. Add rice. Cook till done. Strain the rice in a colander. Keep aside. Let it cool.
• In a small bowl mix lemon juice and salt together.
• Heat Oil in a Kadai, reduce the flame add mustard seeds, dal and red chilies. Then add peanuts and cook on a very low flame till the dal starts changing color. Don't let the dal turn brown.
• Add turmeric powder and curry leaves. Cool and to the cooked and cooled rice.
• Add the lemon juice mixture. Mix well and Serve.

               You can enjoy this rice without any side dish or can eat it with any pickle or chutney of your choice. But what suits this dish well is fried papads! So eat it however you like, bring about a new taste for you to enjoy.

               If you are looking for more rice recipes do check out Mixed fried rice, Boot pulao, Chana vegetable biryani, Carrot capsicum rice and Tomato rice from My Mom's Kitchen.

             Do share your views with me in the comments section and tell me what goes in best with the dish. I will meet you with my next post.

Happy Cooking!

Mutton Kebabs

         

                 When my Mom is not in the kitchen I enter My Mom's Kitchen to give our taste buds a twist. By trying some never made dishes in my home I love to give my dad tasty surprises.

                 This week I put to use my oven to prepare tasty n yumm Mutton Kebabs. They are easy to make and do not need plenty of ingredients but yes, a lot of patience 'coz they don't get cooked in blink of an eye like the Raw Banana Fry. Plus, they require planing ahead because the mutton after being coated with the masala is to be freezed  for several hours. To be precise, I freezed it for almost 3 hrs so plan well when you want to cook and then start with the recipe.


                                                                         

         
                                  These Mutton Kebabs taste great as a starter dish or as a side dish.

Ingredients:

1. Mutton - 500gm
2. Oil - 2tbsp
3. Ginger garlic paste - 1tbsp
4. Cumin powder - 1tbsp
5. Turmeric - 1tsp
6. Coriander leaves - 1 bunch
7. Salt - to taste
8. Pepper powder - 1tsp
9. Bell peppers (optional)
10. Onion - 1no 

   
              In the ingredients list I have put bell peppers as optional as I too ignored it since I didn't had any bell peppers at hand. But if you are using cut them into small cubes and when you arrange mutton on the skewers alternate them with a cube of bell pepper.

Method:

Preparation: 

• Cut the mutton into 1 inch cubes.
• If using, cut the bell peppers also in cubes
• Chop coriander leaves.
• Cut the onion in rings.
• Roast the cumin seeds, cool them and grind them to a powder. You may also use ready made cumin powder since I didn't had I made it through this process.

Cooking:

• Heat oil in a vessel.
• Add cumin powder, turmeric, ginger garlic paste, coriander, salt and pepper and cook for just about a minute.
• Allow to cool and then rub this mixture over the meat. Use your hands to mix so that the pieces get well coated with the masala mixture.
• Transfer it to a box and keep it in the freezer for few hours.
• After removing from the freezer get your oven ready. Preheat it at 180C for 10mins. This is the general temperature that I preheat my oven to. 
• Meanwhile grease the skewers and thread the meat alternating with bell peppers if using.
• Set the temperature and cooking mode of your oven. I set my oven  on 200degrees and cooked for 20 minutes turning around after every 8 to 10 minutes. You may alter with this depending on your oven. Cook them till they reach the desired consistency or are soft enough.
• Serve them garnished with onion rings. 

     Accompany it with a chutney of your choice most preferably Mint Chutney and enjoy!

 Also try Ghosht ki kadi, Liver Fry,  Tala hua ghosht (Mutton Fry)  Kheema luqmi and Kheema baingan masala from My Mom's Kitchen.

Do share your views with me in the comments section below.

Happy Cooking!

Raw Banana Fry

                  With very few ingredients Raw Banana Fry is the simplest and easiest dish that you can make in no time. It serves as a great side dish to your rice or roti or like me you can also eat it all by itself or for a tangy effect you can also dip it in tomato ketchup.

                   Also try other vegetable preparations like Eggplant & potato curry, Dondakayal curry, Aloo pyaaz, Vegetable khorma and Onion capsicum masala from My Mom's Kitchen.

       Benefits of Raw Banana includes control of blood pressure due to it's high potassium content and it also helps in controlling blood sugar and blood cholesterol levels.

       My Mom always prepares this dish in the morning for breakfast as it is made very quickly but you can also try it for lunch or dinner.

Ingredients:

1. Raw Banana - 2 nos
2. Red Chili powder - 1tsp
3. Turmeric - 1/2 tsp
4. Salt - To Taste
5. Oil - 3 tbsp

Method:

• Cut the raw bananas into thin slices

• Heat oil in a kadai.
• Add the bananas
• Add the rest of the ingredients. Mix well.

• Fry until golden and crisp.

                You can also remove them on a kitchen towel to drain off the excess oil.

Do share your views in the comments section.

Happy Cooking!