Milk Sherbet

                    Drinking milk everyday is frankly very boring and getting children to drink milk is a tedious task for every mother. Benefits of milk are immense and known to everybody. Rich in Calcium and a good source of protein Milk also contains other essential nutrients such as potassium, phosphorus and vitamins like A, D, B 2, B 12 and B 3.

                    As  a kid even I troubled my mom a lot when it came to drinking milk and she used all sorts of tactics to get me finish that glass full of goodness. One of her fail proof plans was Milk Sherbet, the recipe that I am going to share today.

                    Milk Sherbet takes up the goodness of milk a few notches up as it is filled with protein and vitamin E rich almonds, and a pinch of super powered Cardamom powder that aids in digestion and blood circulation in the body apart from many other benefits that it gives, and to enhance the flavor and aroma a drop of Vanilla essence is added and that's completely optional. The recipe is so simple and easy to make that you can make it almost every other day and within five minutes just remember to store the slivered almonds in an air tight box and refrigerate. You can also add a few chopped cashew nuts if you desire. Now, let's begin...

Ingredients :

1. Milk - 1 glass
2. Almonds (slivered) - 2 to 3 tsp
3. Cardamom powder - a pinch
4. Sugar - 2 tsp
5. Vanilla essence - 1/2 tsp (optional)

Method:

• Soak almonds in water for a couple of hours. 
• Drain the water and peel the almonds and cut them as finely as you can.

                       

• Now to a glass of boiled milk add all the ingredients one by one.
• Stir well.
• Garnish with a few more almonds. (However, the almonds will get to the bottom of the glass unless they have been fried so you can fry the slivered almonds first and then add them to the milk)
• Serve hot.

   

  

  You may also like to try other drinks like Pista milk, Badam milk, Mango milkshake, Dry fruits milkshake and Carrot milkshake from My Mom's Kitchen.

      

Don't forget to pour in your thoughts in the comments section below.

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Happy Cooking!!!

Lemon Seviyan

                      A simple recipe with not much drama and minimal ingredients is what most of us prefer for our breakfast the Lemon seviyan recipe that am sharing today is one such. A variation of the South - Indian breakfast Seviyan upma, Lemon seviyan is a simple dish with tangy tomatoes and a hint of lemon drizzled as lemon juice towards the end of preparation.

          You can have Lemon Seviyan for breakfast, brunch or also pack it in your tiffin box for lunch. Though it can be eaten by itself a pickle can be served along as an accompaniment.

Ingredients:

1. Vermicelli - 200 gms
2. Tomato - 2 large
3. Curry leaves - 2 sprigs
4. Mustard seeds - 1/2 tsp
5. Cinnamon sticks - 2 to 3 nos
6. Lemon - 1 no
7. Green chilies - 4 nos
8. Ginger garlic paste - 1 tsp
9. Turmeric powder - 1/2 tsp
10. Red chili powder - 1 tsp
11. Salt - to taste
12. Oil - 2 tbsp

Method:

• Heat oil in a pan and add mustard seeds and curry leaves.
• Add in the chopped tomatoes.
• Add turmeric powder, red chili powder, salt and ginger garlic paste.
• Lower the flame and cook till tomatoes soften.
• In another vessel cook vermicelli according to the package instructions. Just add the cinnamon sticks and slit green chilies in addition to the oil and salt mentioned on the cover.
• Drain the vermicelli.
• Now add the tomato mixture to the cooked vermicelli and mix well.
• Add lemon juice and stir well.
• Cook for 5 minutes on low flame.
• Serve hot.

You may also like to try Lemon rice, Kheema seviyan biryani, Macaroni, Tomato chutney and Spring onions and moongdal wadi from My Mom's Kitchen!

Don't forget to pour in your thoughts in the comments section below.

Happy Cooking!!!

Jeera biscuits

                           Biscuits are a snack that everybody loves to munch on. With a huge variety to choose from biscuits can give endless possibilities to try. Biscuits with a particular flavor are my favorite ones. The Jeera biscuits recipe that I am sharing today is an easy and simple recipe with a particular distinct flavor of Jeera or Cumin seeds.


                           Cumin seeds aid in digestion and are rich in antioxidants, calcium, iron and magnesium. Since they are used in very less quantities hardly about a teaspoon in a dish this form of biscuits is a nice and interesting way to incorporate the seeds in our diet. 

Ingredients:

1. Butter - 100 gms
2. Powdered sugar - 2 tbsp
3. All purpose flour - 1 1/2 cups
4. Baking soda - 1/4 tsp
5. Baking powder - 1/2 tsp
6. Milk - 2 tbsp
7. Salt - 1 tsp
8. Cumin seeds - 2 tbsp

Method:

• In a bowl, cream together butter and sugar.
• Add the flour, baking powder, baking soda, salt and cumin seeds.
• Add milk and form a dough using your hand.
• Leave aside the dough for 10 mins.
• Take half portion of the dough and roll it out using a rolling pin. While rolling you can sprinkle some more cumin seeds if you wish to.
• Cut the biscuits into desired shape using a cookie cutter.
• Repeat the process for the remaining dough.
• Grease a baking tray and arrange the biscuits. 
• Bake them at 160°C in a pre-heated oven for 20 minutes. (I turned my biscuits over after 10 minutes) Keep an eye on biscuits while baking 'coz every oven is different.
• Serve warm.

           

                     The biscuits turned out to be crisp with a lovely texture and a distinct flavor of cumin seeds. Since Christmas is just around the corner I also cut a biscuit in the Christmas tree shape while for the rest I preferred small hearts.

                    You may also like to try Chocolaty coconut bites, Tutti frutti biscuits, Kaju badam cookies and Almond cookies from My Mom's Kitchen!!!

Do try the recipe and spread the joy of taste with your loved ones...

Happy Cooking..!!! 

P.S. It's the 50th Post on Blog! ☺✌

Tomato Soup

          Winters have crept in and we are trying to warm ourselves in every possible manner with food, clothing and shelter. Three basic necessities which unfortunately millions are deprived off. So today apart from the recipe I request you to help today someone, somewhere in need and remember good actions never go in waste but, if you are unable to do so because of some reason atleast be the reason someone smiles today! :)


          I'm sure everybody will love the idea of having a warm bowl of soup on a winter evening all by themselves relishing the taste and being lost in thoughts. Well, that's how I love to spend my winter evenings and as for the soup Tomato Soup tops the list.


         Tomato Soup is a very basic dish a beginner level one and this recipe is so simple and easy to prepare it will tempt and motivate you to get off your chair and make yourself a bowl right now. You just have to assemble the ingredients (which I'm sure will be present in everybody's kitchen), a little chopping, boiling and blending and that's done...

                                                  
     
               I added croutons as my dad loves them very much infact he complained that he was served less croutons while he was given the maximum :D and coming to the soup he praised and praised it for an entire day till I was bored but then the inner me got greatly satisfied :)

Ingredients:

1. Tomatoes - 5 to 6 large
2. Carrots - 2 nos
3. Onion - 1 large
4. Cornflour - 2tbsp
5. Milk - 1/2 cup
6. Salt - to taste
7. Pepper powder - to taste
8. Bay leaf - 1 no (optional) 

Method:

• Chop the tomatoes into cubes
• Slice the onion and grate the carrots.
• Place about 10 cups of water to boil.
• Add bay leaf followed by tomatoes, carrots and onions. Boil till cooked.
• Discard the bay leaf and blend the mixture.
• Strain the soup.
• Add salt and boil the soup for around 10 mins.
• In a bowl mix corn flour and milk. Stir so that they have no lumps.
• Add the corn flour mixture, pepper powder to the soup and mix well.
• Serve hot with croutons.

You may also like to try Tomato chutney, Tomato rice, Dum ke tamate, Sutriyan and Besan from My Mom's Kitchen.

Waiting for your thoughts...

Happy Cooking!!!

Aloo matar tikki

                  Aloo (potato) and matar (green peas) is an evergreen combination. A combination that never fails. They together are used in variety of dishes and Aloo matar tikki is just one among them.

              Aloo matar tikki makes perfect for an evening snack. The Nigella seeds (kalonji) used for tempering along with cumin seeds will fill your kitchen with lovely aroma.

              You might also like to try Aloo palak tikki, Kheema cutlet, Dahi vade, Onion fritters and Corn fritters from My Mom's Kitchen!

Ingredients:

1. Potatoes - 2 large
2. Green peas - 1/2 cup
3. Cumin seeds - 1tsp
4. Nigella seeds - 1/2 tsp
5. Red chili powder - 1 1/2 tsp
6. Amchoor powder - 1 tsp
7. Corn flour - 1 tbsp
8. Salt - to taste
9. Oil - as required

Method:

• Boil the potatoes peel them and mash.
• Boil green peas and keep aside.
• In a pan heat about a tablespoon of oil. 
• Add cumin seeds and nigella seeds. Switch off the flame once the seeds crackle. Transfer to a bowl.
• Add all the ingredients one by one potatoes, peas and other ingredients from 5 to 8.
• Divide the batter into equal portions.
• Take a portion and flatten it keeping it in between your palms.

                                                

• Heat a griddle with oil place the tikkis add more oil if required from the sides. Cook the tikkis till they change to light brown from both sides.
• Serve hot with ketchup.

If you have tried any of the recipes from My Mom's Kitchen upload the pic of the dish on our Facebook page or you can also upload it on Instagram but do remember to tag @lubnamoin.

Share your views in the comments section below.

Happy Cooking!!!

Corn fritters

       

          My Mom's kitchen was filled with lovely aroma as I fried Corn pakodas/fritters for an evening snack.  Corn is a good source of pantothenic acid, phosphorus, niacin, dietary fiber, manganese and vitamin B6 so I love to include them in our diet. The fritters made for a perfect evening snack -delicious and crunchy is how I can describe these fritters now it's upon you to try and find out the right words for it.

It is a super easy snack that can be done under 15 mins. I used fresh corn so I cooked them till tender you can also use frozen ones. 

You may also like to try Sweet corn curry.

Ingredients:

1. Corn kernels - 1 1/2 cup
2. Onion - 1 no (small)
3. Ginger garlic paste - 1tsp
4. Cumin seeds - 1/2 tsp
5. Gram flour (besan) - 3tbsp
6. Rice flour - 3 tbsp
7.  Curry leaves - 1 to 2 sprigs
8. Red chili powder - 1/2 tsp
9. Turmeric powder - 1/4 tsp
10. Salt - to taste
11. Oil - for frying

Method:

• In a bowl add all the ingredients except oil. Adjust salt as per taste. (If your batter feels too thick add little water to make the batter of running consistency)
• In a pan heat oil for frying.
• Make small portions of the batter.

                                   

• Fry them one by one or in batches till golden brown. Drain them to kitchen towel.
• Serve hot with tomato ketchup or any chutney you'd like.

                          

Also try other snacks like Pyaaz ki pakodi (onion fritters), Aloo palak tikki, Kheema cutlet, Dahi vade and Gulgule from My Mom's Kitchen. 

Happy Cooking!!!

Bagaara khaana

                 
                   Friends, food n fun was today all about. A much needed and postponed re-union but a memorable one. Though I wished to put an elaborate lunch for my friends time n patience made me settle with mom who suggested bagaara khaana with chicken khorma.

                   Any dish, rice or curry without mutton or chicken is called bagaara hence, this rice dish is called bagaara khaana. Now, heading straight to the recipe

Ingredients:

1. Rice - 1 kg
2. Onion - 1 (small)
3. Ginger garlic paste - 1tbsp
4. Coriander leaves - 1 bunch
5. Mint leaves - 1 bunch
6. Green chilies - 5 to 6 nos
7. Shahjeera (caraway seeds) - 1tsp
8. Dalchini (Cinnamon sticks) - 4 to 5 pieces
9. Rock salt - handful or as per taste
10. Oil - 4 tbsp
11. Water - as required

Method:

• Rinse and soak rice in water for 30 mins.
• In a vessel, heat oil.
• Add chopped onion and saute them till they just start changing color.
• Add ginger garlic paste followed by the greens i.e. coriander and mint leaves and slit green chilies.
• When the onions turn red add rice and enough water to cook the rice (the grains should get nicely immersed in water and you should be able to move your spoon freely while stirring).
• Add salt, shahjeera and cinnamon sticks.
• Cover the vessel with a lid and let it cook. Keep stirring it in between once or twice. 
• Leave it to cook on low flame for 5 to 10 mins or till all the water is absorbed. 
• Cook for 2 more mins and switch off the flame.
• Serve hot.

          Serve bagaara khana with a gravy such as Chicken khorma like we did or you can also serve it with Dum ke tamate  or Dahi ki chutney if you want to keep it absolutely vegetarian. You can also serve the rice with a dry accompaniment such as Chicken stir-fry or Shami kebab or even Mutton kebabs. I hope you give it a try for your special weekend night dinner or the next time you have a gathering at your place. Easy to make yet great in taste it will surely leave your guests finger licking!

Give me your feedback in the comments section below or on my facebook page My Mom's Kitchen and now you can also follow me on my instagram account @ lubna moin.

Happy Cooking!!!

       

         

Chicken stir fry

                       



                          Chicken stir - fry as the name says it all is an easy recipe that hardly requires your time and attention. It is a healthy protein dish and the addition of sesame seeds make it rich in calcium too. It tastes best when served with phulkas or steamed rice along with a gravy.  My personal recommendation would be Hyderabadi Khatti Dal.

This recipe is only a two step one. First marinate the chicken and second, fry. You might also be interested in more easy recipes like Aloo pyaaz, Onion capsicum masala, Aloo matar til, Kairi ki chutney (Raw Mango Chutney) & Chicken Shawarma.

Ingredients:

1. Boneless Chicken-500gms (small pieces)
2. Red chili powder - 1 tbsp
3. Ginger garlic paste - 2 tbsp
4. White sesame seeds - 3 tbsp
5. Egg - 2nos
6. Corn flour - 4 tsp
7. Soy sauce - 2tsp
8. Salt - to taste
9. Oil - for frying

Method:

• Mix ingredients from 2 TO 8 in a bowl.
• Add chicken pieces and leave them marinating for half an hour.

                                    

• Heat oil in a pan.
• Add all the chicken at once and fry till done.
• Serve hot.

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

Happy Cooking!!!

Bread Rasmalai

 Rasmalai is a very famous sweet in India. Made from curd cheese and malai it is a very rich dessert and a favorite of all. Bread rasmalai is the easy version of it which does not even require the two ingredients mentioned above. It is also time saving and the final product is no less to the original one so much so that my dad had to be told that it is "bread" and not the actual "rasmalai."

At my place we are not a fan of sweets, we don't like dense sweets (calorie issue, no, not that) so I did not add any cream or condensed milk or any other diary product to the recipe. Apart from the milk required it only has the regular granulated sugar and that too in a small amount but you can adjust it to your taste.

Ingredients:

1. Bread slices - 5 to 6 nos
2. Milk - 3cups
3. Sugar - 8 tsp
4. Saffron - 6 to 7 strands
5. Cardamom powder - 1/4 tsp
6. Pistachios - to garnish

Method:

• Boil milk in a vessel. 
• Reduce the flame and cook for 8 to 10 minutes while stirring in between.
• Remove about 2 tbsp of this hot milk to a small cup and soak the saffron strands in it crushing them slightly for flavor and color.
• To the milk in vessel, add sugar while mixing well. 
• Add cardamom powder followed by the saffron soaked milk. Cook for another two minutes and remove from flame.
• Using a cookie cutter or any glass or cup or lid cut the bread slices into round shapes. Each slice will give you two pieces the size may vary depending on the size of the bread slice.

• Arrange them in a bowl (serving dish, suggested). 
• When the milk has cooled down completely add it to the bread pieces just enough to soak them.
• Refrigerate the remaining milk and the soaked pieces for 45 mins.
• After 45 mins, add the remaining milk to the bread pieces preserving a little to add just before serving. 
• Garnish with pistachios.
• Refrigerate for another 3 hrs and serve chilled. Adding the preserved milk if required.

Hope you give this delicacy a try, waiting for your thoughts. Connect with us on Facebook by texting and sharing pictures of recipes you tried from My Mom's Kitchen.

Sharing the facebook link here once again --> https://www.facebook.com/Mymomskitchen666/

Also try Bread Kaja, Gulgule, Oats halwa, Chocolate pudding and Aloo ka meetha from My Mom's Kitchen.

Happy Cooking!!!

Aloo Pyaaz (Potato & Onion Fry)

 I entered My Mom's Kitchen this morning & found Mom to be making this lovely aloo pyaaz for breakfast.

Aloo pyaaz as I remember was a regular sighting in my tiffin box during my schooling days. The lovely contrasting colors of the dish always cheered me and it does till date. ♥

Aloo pyaaz in our home is mostly served with cheela (Indian savoury pancake) when it is not being served with Spring onions & moongdal wadi. The reason being my dad loves cheela & won't be bored even if you serve him continuously for a week but yes, the accompanying side dish must vary n so my mom's menu planning. Kudos to that!

Coming back to the dish, Aloo pyaaz is a very simple n easy to cook recipe that you can make in no time. It requires only two main ingredients and a handful of spices but yet it is a very satisfying dish.

Ingredients:

1. Potato - 2 large
2. Onion - 3 large
3. Mustard seeds - 1 tsp
4. Green chili - 4 to 5 nos
5. Curry leaves - 1 sprig
6. Turmeric powder - 1/2 tsp
7. Salt - to taste
8. Oil - 2 tbsp

Method:

• Slice onions and potatoes as finely as possible.
• Heat oil in a pan. 
• Add mustard seeds, let them crackle.
• Add curry leaves followed by sliced onions.
• Add salt according to your taste.
• Add in the sliced potatoes and the slit green chilies.

                             

• Cover and cook till the onions turn slightly red or as seen in the picture below.

                               

• Add turmeric powder and give a good mix and let it cook for another 5 minutes.
• Serve hot.

You may also like to browse into Onion Capsicum Masala, Gobi matar, Aloo Kheema, Aloo matar til & Khageena from My Mom's Kitchen.

Share the picture of the recipe when you give it a try on our Facebook page.

Don't forget to leave a comment below.

Happy Cooking!!!

Bread Kaja

Greetings!

We are back at My Mom's Kitchen. After being on a more than a month long break I am so excited to get back to blogging filled with new zeal new ideas (& new props) am ready to take on. ☺

As I mentioned it on our facebook page, last month was our blog's 1st Anniversary & unfortunately My Mom's Kitchen was shut but now it's time to make up the loss and with festive season always arriving soon in India, today, am sharing a simple dessert recipe made out of bread called "Bread kaja".

This recipe is so simple & so easy to make that it's actually all a child's play! It is so easy that it was not my Mom but me making it & that too without her help (plz excuse those blacky edges for it being my first time). It is an under 15 minute recipe so you can make it whenever you crave for something sweet. This soft yet crunchy bread slices will light up your mood.

To put it in one sentence Bread kaja is bread fried and dipped in sugar syrup and served garnished with chopped pistachios.

Ingredients:

1. Bread - 5 slices
2. Sugar - 1/2 cup
3. Water - 1/4 cup
4. Cardamom powder - a pinch
5. Oil - for deep frying
6. Chopped pistachios - 1 tbsp

Method:

• Trim the edges of the bread and cut it diagonally to get two pieces off a slice.
• Heat oil in a pan and deep fry till brown and crisp. Drain them on a paper towel.
• In a saucepan take sugar water and cardamom powder.
• Mix till the sugar dissolves completely. Let the syrup boil.
• Remove from heat.
• Dip the bread slices one by one in the hot syrup. Arrange them on a plate and sprinkle chopped pistachios on them while they are still sticky.
• Serve when they have cooled down completely.

                                         

Try this simple dessert & join in our celebration. You can also used chopped almonds and cashews for garnishing.

Also try Gulgule,  Aloo ka Meetha, Beetroot halwa, Vermicelli kheer and Orange kheer from My Mom's Kitchen.

Share your thoughts below in the comments section and/or on our facebook page.

Also share the pictures of the dish when you give it a try over here.

Meet you soon with another recipe from My Mom's Kitchen...

Happy Cooking!!!

Onion Capsicum Masala

         Onion Capsicum masala is a dry sabzi that goes very well with your chapatis. It is a very simple dish to prepare and is blended with spices that makes it worth trying.

You may also like to try Aloo Kheema, Drumstick besan curry, Khageena, Dahi ki chutney (Raita) and Sweet Corn Curry from My Mom's Kitchen.

Ingredients:

1. Capsicum - 1 or 2nos
2. Onion - 1 (large)
3. Mustard seeds- 1/2 tsp
4. Cumin seeds - 1tsp
5. Cashew nuts - 8 to 10 nos
6. Coriander powder - 1tsp
7. Turmeric powder- 1/4 tsp
8. Red chili powder - 1 tsp
9. Curry leaves - 1 to 2 sprigs
10. Green Chili - 2nos
11. Coriander leaves - a few
12. Salt - to taste
13. Oil - 1tbsp
14. Water - as required.

Method:

• De-seed and slice the bell peppers.
• Slice the onions and cut cashew nuts into halves.
• Heat oil in a pan (I used Olive oil you can use any vegetable oil).
• To the pan add cumin seeds, mustard seeds and curry leaves followed by onions saute till soft and golden brown. Next, add the slit green chilies.

                                       

• Now add all the spices - turmeric powder, coriander powder and red chili powder and salt as per taste.
• Add little water and cook on high flame till oil resurfaces.
• Add in the bell peppers and give a good mix.
• Cover and cook on low flame for about five minutes or till there is no water left.
• Add the halved cashews and garnish with coriander leaves.
• Serve hot.

Serve Onion Capsicum Masala with steamed rice and Hyderabadi Khatti Dal for a complete meal.

Happy Cooking!!!

Sutriyan

Today we had sutriyan for breakfast. As soon as Mom announced that we'll have sutriyan I remembered one of my close friend who loved sutriyan. (Yes, I have too many friends who demand too many recipes from my Mum).


Sutriyan are made from the bread that bawarchis use while giving dum to the biryani. But, that bread is available to you only if you held a party or a function at home and if you made Hyderabadi Biryani in it. And since you can have craving for sutriyan even when there are no parties happening at your home for that you can use your regular home made rotis, and yes, even the left over ones. BONUS!

Sutriyan are again of two types veg & non-veg. Today, I am going to share with you the vegetarian recipe.

I had created the label "Fun with Rotis" only with the thought of sutriyan 'coz this really feels having fun with our usual everyday boring rotis. These are liquidy soupy and yes, super super tasty! Like Besan this can also be given to your toddler but yes always keep an eye on the spice level. So let's begin making...

Ingredients:

1. Chapathis - 6nos
2. Tomatoes - 3nos
3. Curry leaves - 1 to 2 sprigs
4. Red chili powder - 1tsp
5. Turmeric powder - 1/2 tsp
6. Salt - to taste.
7. Oil - 2tbsp
8. Water - 3 to 4 glasses.

Method:

• Heat oil in a vessel.
• To the oil add chopped tomatoes and curry leaves.
• Reduce the flame and let them cook.
• While that's cooking roll out your chapathis if using fresh ones. (if you are not very well in making round rotis don't panic atleast in this recipe as eventually they are all going to break).
• If you are using left over chapathis then wait till the tomatoes are cooked.

• In between check the tomatoes. Give it a stir and add water upto three four glasses. Water is essential as the chapathis will cook in this.

• Bring the water to a boil.
• After all your chapathis are rolled out pick one by one and drop them to the vessel while stirring continuously.

                    

• keep on stirring till you have added all the chapathis and even after that, so in the process you keep breaking them down to little pieces.

                  

• Let this cook on med-high flame till the water content is reduced to a little more than half.
• Switch off the flame and serve hot. (the dish will get dry with time).

Hope you like today's Sutriyan and give them a try. Serve it along with boiled eggs to have a complete meal.

Also try Palak paratha, Kheema seviyan biryani, Chole puri, Pav bhaji and Egg Macaroni from My Mom's Kitchen.

Don't forget to share your views in the comments section below by clicking on the "Post a comment" option.

Happy Cooking!!!

Sweet Corn Curry

  Rainy season has arrived and it has constantly been raining for almost two days now and the weather forecast predicts more rain. What I personally love in the rainy season is the availabilty of lots n lots of fresh Corn!

  I love corn in all its forms roasted, boiled or fried and they are undoubtedly an addition to my soups, salads, rice and curries. One of which I am sharing it with you today the simple and divine Sweet Corn Curry.

 One major ingredient and few readily available indian spices in your pantry and that's done..!

Ingredients:

1. Sweet corn kernels - 2cups
2. Onion - 1no (medium sized)
3. Tomatoes - 2nos
4. Green chilies - 2nos
5. Ginger garlic paste - 1tsp
6. Red chili powder - 1tsp
7. Turmeric powder - 1/4tsp
8. Coriander powder -1 1/2tsp
9. Cumin seeds - 1/2tsp
10. Cashew nuts - few
11. Kasuri methi (dried fenugreek leaves) - 1 tsp
12. Coriander leaves - 1/2 bunch
13. Salt - to taste
14. Oil - 2tbsp

Method:

• Chop onions and tomatoes finely. 
• Cut the cashews into half.
• Heat oil in a pan.
• Once hot, add in the cumin seeds followed by the onions and saute till transparent. 
• Add slit green chilies, ginger garlic paste. Cook for 3 mins on low flame.
• Add turmeric powder, red chili powder and coriander powder. Add salt to taste and mix.
• Add tomatoes saute till oil separates. Add boiled corn and mix.
• Cover the pan with a lid and cook for 4 to 5 mins.
• Add kasuri methi, coriander leaves and 1 and 1/2 cups of water and bring to a boil.
• Place back the lid again, reduce the flame and cook for 15 mins.
• Add the halved cashews and cook for 2 mins. 
• Serve hot.

Also try Spring onions & moongdal vadi, Gobi matar, Khadi dal (Lentils with Dill), Drumstick besan curry and Tomato chutney from My Mom's Kitchen.

Happy Cooking!!!

Spring onions & Moong dal Vadi

     My dad loves Moongdal vadi or as we call badiyan. He gets this from a local shop and my mom reminisces how my great grand aunts used to prepare them at home all by themselves. "People are becoming lazy day by day and shopkeepers are making them even more" that's what she says.

Moongdal vadi

  While these vadis can be fried and eaten as you would eat papads but, my mom gives them a  unique taste by adding them to spring onions.

Spring onions are an excellent source of vitamin K and vitamin C, and a very good source of vitamin A too.

Spring onion & Moong dal vadi is a very easy recipe to try. We always have it with Cheela but you can also serve it with Chapathis too.

Ingredients:

1. Spring onions - 250gms
2. Moong dal vadi - 10 to 15 nos
3. Onion - 2nos (small)
4. Red Chili powder - 1tsp
5. Turmeric powder - 1/2 tsp
6. Salt - to taste
7. Oil - 2 1/2tbsp

Method:

• Wash and chop spring onions finely. Rinse them well as they are store houses of dirt.
• Wash and chop onions very finely.
• Heat oil in a pan.
• Add moong dal vadi and fry till golden brown. Remove to a plate.
• To the same oil add chopped onion. Fry till red.
• Now add the chili powder, turmeric and salt. Give it a quick stir.
• Add the chopped spring onions. Cook till the water is absorbed completely.
• Add the fried vadis to this. Give a mix.
• Cover and cook for approximately 5 minutes.
• Serve hot.

Also try Gobi matar, Hyderabadi khatti dal, Drumstick besan curry, Tomato Chutney and Vegetable khorma from My Mom's Kitchen.

Don't forget to pour in your thoughts in the comments section below.

Happy Cooking!!!

Fitni Pulao

          Eid Mubarak to all!!! 

          Here comes my first post for Eid! Fitni Pulao

          Fitni Pulao is made every year on my birthday without fail & is served alongside Dahi ki chutney. It is so dear to me that my aunts also send it to me when they prepare it in their homes. I cannot trace back in this mess of two decades when it became so special to me or to my friends. A few days back when I hosted an Iftar party for my friend I was not so surprised when she said "ask aunty to prepare meat balls rice". It is then I realize that another friend had asked for the recipe way back in October I donno what took me so long to put it here while honestly I wanted it to be my first post when I first planned of the blog. But things never go the way we plan, do they? Ever? Mom had no time to prepare this elaborate meal and I had no patience to delay the idea of starting a blog so I readily settled with what was on hand and that was Liver fry.😆

         Getting back to Fitni Pulao though it is very easy to make I call it an elaborate meal 'coz this is goin to make sure you spend a lot of your time in making fitnis or the small round koftas but it's going to be worth it all. Fitni Pulao is one of those dishes which you would love to indulge in once in a while.

Ingredients:

To grind:

1. Minced meat / Kheema - 400 gms
2. Red chili powder - 2 tsp
3. Turmeric powder - 1/2 tsp
4. Salt - 2 tsp
5. Ginger garlic paste - 2 tsp
6. Coriander leaves - 1/2 bunch
7. Mint leaves - 1/2 bunch
8. Green chilies - 5 nos
9. Oil - a few drops

Other:

1. Rice - 1 kg
2. Curd - 250 gms
3. Onion -1 no (large)
4. Ginger garlic paste - 2 tbsp
5. Coriander leaves - 1/2 bunch
6. Mint leaves - 1/2 bunch
7. Green chilies - 5 nos
8. Rock salt - 1 tbsp
9. Cinnamon stick - 3 to 4 nos (optional)
10. Caraway seeds - 1/2 tsp (optional)
11. Cardamom - 4 nos (optional)
12. Cloves - 4 nos (optional)
13. Oil - 2 tbsp + 3 tbsp

Method:

• Wash and soak rice for 2 to 3 hours prior cooking. If using Basmati there's no need to soak, wash and use directly.
• In a blender jar add all the ingredients under the sub-heading to grind.

                       

• Blend it till a smooth paste

                  

• Grease your palm with a little oil and make small 1/2 inch balls (fitni). Make sure they are of the right size meaning not too large as to look koftas or too small to look funny. And keep a point in mind that the fitni when cooked will reduce in size.
• When all the fitnis are done heat 2 tbsp oil in a vessel.
• In a bowl churn the curd.
• Add the churned curd to oil followed by prepared fitnis. Don't stir right away as the fitnis will break apart.Cover it and leave for about five minutes. After five minutes give it a nice stir and cover again and let this cook on slow flame till the water is evaporated completely.

         

• Meanwhile, in another big vessel heat 3 tbsp oil.
• Add chopped onion and fry till golden.
• Next, add ginger garlic paste, chopped coriander and mint leaves and slit green chilies.
• Drain the water from rice and add rice to the vessel.
• Add enough water to cook the rice. Water should be so much that the spoon flows freely while stirring.
• Now add the rock salt, cinnamon stick, caraway seeds, cardamom and cloves.
• When there is little water left add the prepared fitnis.

         

• Cook on dum i.e. low flame for approx 5 to 10 mins.
• Serve hot.

                                 


Also try Chana Vegetable Biryani, Boot pulao, Bagaara khaana, Mixed fried rice and Lobia chawal from My Mom's Kitchen.

Here's wishing you a blessed Eid and...

Happy Cooking!!!

Gulgule

            Gulgule are basically sweet bhajiyas made out of whole wheat flour that are fried. But to me they evoke many beautiful memories of my childhood when they were made abundantly and frequently for my sister during Ramadan every year before she moved to Australia. So with a little nostalgia and a little enthusiasm today I share with you this special recipe for Gulgule.

Ingredients:

1. Whole wheat flour - 2 cups
2. Granulated sugar - 1/2 cup
3. Cardamom powder - 2 tsp
4. Baking soda - 1/2 tsp
5. Water - as required
6. Oil - to fry

Method:

• In a bowl take flour add sugar, cardamom powder and baking soda.
• Adjust the amount of sugar as per your liking.
• Knead a dough using very little water. 

• Divide the dough into small round equal portions.

                                                    

• Heat oil in a pan and fry them in batches.
• Serve.

                                    

Here's hoping these sweet Gulgule will create some sweet memories in your life too. ☺

Also try Chocolaty coconut bites, Bread rasmalai, Bread kaja, Aloo ka meetha and Strawberry milkshake from My Mom's Kitchen.

Happy Cooking!!!