Carrot Capsicum Rice

                              Happy Republic Day! As we Indians celebrate our republic day today I thought let's get the theme on the blog & so this Carrot Capsicum Rice coz it has the same  tri - color as our Indian flag.

                               I love Capsicum. 💗 I don't remember how I got introduced to this rarely used vegetable in My Mom's Kitchen but I am glad I came across it. I love everything about it, it's shape, color, taste (oh,wait taste had to come first right? whatever the order I love everything).  What more? Capsicum is a rich source of vitamin C, it is an effective antioxidant. It helps in maintaining the integrity of blood vessels, skin, organs, and even bones. It helps to stimulate fat burning and can help speed up metabolism and detoxification processes in the body, therefore improves our overall health. 

                                Who doesn't know the benefits of carrots? Most of the benefits of carrots can be attributed to their beta-carotene and fiber content. This root vegetable is also a good source of antioxidant agents. Furthermore, carrots are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.

                                 So let's get celebrating the Republic day in  a healthy way & also pray & make attempts for a healthy environment in our country.   🏁

Ingredients:

1. Carrot - 2nos
2. Capsicum - 1 large
3. Cooked rice - 200gm
4. Salt - to taste
5. Black pepper powder - 1/2tsp
6. Olive oil - 2tbsp

Method:

• Deseed the capsicum and chop it. Dice the carrots.
• Boil the Carrots and keep aside.
• In a pan heat oil and add capsicum. Fry for a few seconds and add carrot, rice, salt and pepper. Stir well.
• Serve hot.

 

    Boiling carrots is optional you can directly fry them with capsicum.

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

 Wish to hear from you ☺

Happy Cooking!!!

Chole Puri

                                If there is one thing that is loved by one and all in my family it is My Mom's Chole Puri. It calls in for a grand feast every time it is made. It is surely time consuming and at times tiring for her, but the spirit in her to serve people with the food they love is never to rest, she makes it a point that every one gets their share.

                                       While Chickpeas can also be used to make Chana Vegetable Biryani, brown chana can be used for a quick and filling Masala chana chaat the hara chana ot the hari boot or green garbanzo beans can be used for Mixed fried rice and Boot pulao do try them all.

                                         Surely there might be authentic recipes for chole like punjabi chole masala but this is my Mom's style. So let's see how she makes it...

Ingredients for Chole :

1. White Chickpeas - 1/2kg
2. Curd - 200gm
3. Tomatoes - 3nos
4. Potatoes - 2nos
5. Chole Masala - 1tbsp
6. Ginger garlic paste - 1tbsp
7. Red Chili powder - 2tsp
8. Turmeric powder - 1 tsp
9. Salt - to taste
10. Oil - 3tbsp

Method:

Preparation: 

• Soak the chickpeas overnight.
• Chop the tomatoes and potatoes very finely.
• Beat the curd

Cooking:

• Heat oil in a pressure cooker
• Add chickpeas
• Add the beaten curd and all the other ingredients one by one except Chole masala
• Pressure cook for 2 to 3 whistles.
• Remove the lid add Chole masala.
• Cook on low flame for 5 mins.
• Serve hot with hot pooris

 

Ingredients for Poori:

1. Maida (All purpose flour) - 250gm
2. Milk - 1/2 cup
3. Salt - 1/2 tsp
4. Water- as required.
5. Oil - for deep frying.

Method:

• To Maida add milk and salt and using very little water knead a soft dough.
• Rest the dough for 5 to 10mins
• Roll out thin pooris
• Heat oil in a kadai and deep fry the pooris one by one till golden brown.
• Serve hot with Chole.

 Do try it and share your views with me in the comments section. 

        Happy Cooking!!!

Dum Ke Tamaate (Stuffed Tomatoes gravy)

                  Dum ke Tamate are tomatoes stuffed with minced meat and cooked in rich gravy of curd, coconut and poppy seeds. So get ready to give yourself a royal treat 😋 They are called Dum ke tamate b'coz d tamate or tomatoes are cooked on dumm for 5 to 10mins in the end. Remember I explained what the process of dumm is in my post on Chana Vegetable Biryani.

                  If you are not a fan of tomatoes then think again coz these stuffed tomatoes are going to make you fall in love with them. Even I told that I don't like them much in my post on Tomato Rice but now my thoughts have changed about them not that I was on fence but you know what I mean there's always this middle route with things that take you not here nor there actually...no where!

                Getting back to the recipe I really wish that you try this recipe atleast once. Now, I know there will be many eyes that will straight hit on to the oil content but wait, that oil is necessary here, it is the authentic way (yeah, there were not many diet conscious people back then), another reason is that the gravy absorbs the oil as time passes and thickens and we don't want that to happen so oil is important.

Ingredients:

1. Tomatoes- 4 to 6 nos 
2. Minced meat (or) Kheema - 100gm
3. Poppy seeds (or) Khus khus -50gm
4. Coconut (dry) (khopra) - 100gm
5. Curd - 250gm
6. Onion -1no
7. Ginger garlic paste - 1tbsp + 1/2tsp
8. Green Chilies - 5 to 6 nos
9. Coriander leaves - 1 bunch
10. Mint - 1bunch
11. Red chili powder - 2tsp + 1/2tsp
12. Turmeric powder - 1/2tsp + 1/4tsp
13. Salt - to taste + 1/4tsp
14. Oil - 3tbsp

Method:

•  Grind khus khus and khopra into a paste and keep aside.
   

  

  khus khus & khopra paste

  
  

  
  

  
  

• Cut the tomatoes horizontally but not entirely, remove the seeds and add it to the above paste.
• Heat oil in a pan and fry kheema or minced meat adding 1/2tsp red chili powder, 1/4tsp turmeric, 1/4tsp salt and 1/2tsp ginger garlic paste.

kheema

• Now to the khus khus coconut paste add red chili powder, turmeric, salt and ginger garlic paste.
• Heat oil in a vessel and fry onion till golden brown.
• Add the khus khus coconut paste to the onions.
• Add beaten curd and cook well.
• Meanwhile fill the tomatoes with kheema or minced meat as shown in the picture.

filling the tomatoes with kheema

My Mom says some like to tie the tomatoes with thread to prevent the mixture from falling however she doesn't. 

• To the vessel add filled tomatoes, green chilies, coriander and mint.

After adding the tomatoes to the cooking gravy

• Cook the tomatoes on dumm that is slow flame for 10 mins.
• Serve hot with steamed rice or any pulao.

     I know you will love it and so will your family and guests.

     Also try Kheema Seviyan Biryaani, Kheema luqmi, Kheema cutlet, Beans & minced meat curry and Shami kebab from My Mom's Kitchen.

     Do come back to tell me your experience. 

     I will meet you with my next post till then....

     Happy Cooking!!!

                                                        

Khageena

                              Khageena is a simple dish made of onion and eggs that can be enjoyed with Chapati or Cheela. It is very easy to prepare and gives variety to the egg dishes. In my home this is the most common and most enjoyed egg dish of all.

                              

                    Unlike egg bhurji in this dish egg is not scrambled much and is left in huge chunks as you can see in the above picture. You can make this dish as spicy as you like. So let's begin...

Ingredients:

1. Eggs- 2 nos
2. Onion - 4 to 5 nos
3. Turmeric - 1/2tsp
4. Red Chili powder - 1tsp
5. Ginger garlic paste - 1tsp
6. Oil - 2tbsp
7. Table Salt - to taste

Method:

• Heat oil in a pan and add onion.
• Add all the ingredients except the eggs. Fry the onions well till golden brown which may take about five to ten minutes.
• Now, beat in the eggs. After a few seconds scramble them but, not much.
• Serve hot.

Also try Green Omelette, Kheema cutlet, Macaroni, Chicken stir fry and Pyaaz ka anda from My Mom's Kitchen.

Do leave a note behind.

Happy Cooking!!!

Tomato Rice

                            If you have keenly observed my blog you know that the background of  my blog is a wallpaper full of Tomatoes! And today's recipe is to do with tomatoes. Not a tomato lover, but yes they look great when they are bright red and fresh 🍅☺


                           Just one serving a day of tomato-based foods can have an incredibly beneficial effect on your health. Tomatoes are an excellent source of vitamin C, biotin, molybdenum and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E and phosphorus. So why stay away from tomatoes? Let's include them in our diet right now. 

                           For more tomato recipes check out  Tomato spaghetti, Tomato soup, Sutriyan, Tomato chutney and Dum ke tamaate from My Mom's Kitchen.

                              Similar to Lemon rice Tomato rice can be prepared with left over rice or freshly cooked one. Til ki Chutney   will be a great accompaniment to this and  so will be Kairi ki chutney  or any flavored pickle.

Ingredients:

1. Rice - 200gm
2. Tomatoes - 3 nos (large)
3. Mustard seeds - 1tsp 
4. Red chili powder - 1tsp
5. Turmeric powder - 1/2tsp
6. Curry leaves 1 to 2 sprigs
7. Salt - to taste
8. Oil - 2tbsp

Method:

• Chop tomatoes roughly.
• Heat oil in a pan and add mustard seeds and curry leaves.
• Drop in the tomatoes, add red chili powder and turmeric powder along with salt. 

•  Simmer and cook the tomatoes covered till they turn soft. This should take about five minutes.
• Add the cooked rice to tomatoes and increase the flame.

•  Mix well and let it cook for another two minutes on low flame.

Tomato rice is ready to be served.

You may also like to try Carrot lemon rice, Sweet corn fried rice, Sinangag (garlic fried rice), Mixed fried rice and Carrot capsicum rice from My Mom's Kitchen.

Waiting to hear from you.

Like my page on facebook and tell me what you have tried from the blog.

Happy Cooking!!!

Chocolaty Coconut Bites

                   Happy New Year 2017 😊🎆 May this year bring you immense happiness and prosperity.

                      As we begin with a new year and continue with the celebration and plan lots of  resolutions I also take mine to make the blog better... To begin with the new year let's taste some sweet, so if you have a sweet tooth this is a recipe absolutely made for you and if you had made a resolution to stay away from them then am so sorry! 'coz I think you can hardly resist these Chocolaty Coconut Bites.

            These Chocolaty Coconut Bites are loaded with coconut and chocolate (oops! the name probably told you that before me) it also contains a handful of crushed almonds and garnished by pistachios and has no sugar yes you read it right 'coz I used Honey in this recipe. Enough spoken.. let's head to the instruction's.

Ingredients:

1. Egg - 1
2. Honey - 1tbsp
3. Desiccated coconut - 50gms
4. Almonds (crushed) - few

For Chocolate Icing:

1. Butter - 10 gms
2. Milk - 1/4cup
3. Powdered sugar - 10gms
4. Cocoa powder - 10gms
5. Vanilla Essence - 1tsp

Method:

• Pre-heat the oven and grease a baking tray.
• In a bowl mix well all the ingredients - egg, honey, coconut and almonds.
• Make medium sized round shape bites out of these.

• Bake them in the oven at around 180degrees for about 10 minutes turning them after 5 minutes.
• Meanwhile in a metal bowl over stove heat milk and add butter to it till the butter completely melts in milk.
• Remove from heat and add sugar, cocoa powder and vanilla extract. Stir until combined.
• Dip the coconut pattice into chocolate with the help of forks coat them well and garnish with pistachios.

       You can refrigerate them before serving like I did for some time or have them straight away.

Hope this year brings much sweetness in your life like these Chocolaty Coconut Bites do to your taste buds.

Also try Bread Rasmalai, Bread Kaja, Gulgule, Aloo ka meetha and Strawberry milkshake from My Mom's Kitchen.

Waiting to hear from you.

Like my page on facebook and tell me what you tried from the blog.

Happy Cooking!