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!!!

Khadi Dal (Lentils with Dill)

                Khadi dal was always there in my tiffin box every alternate day at school so I wasn't much surprised when one of my friend said "Hey, post that yellow dal recipe" she for sure didn't remember the name unlike the taste.

                 At first I always wondered why it is named khadi dal. Is it standing? but, no the more I ponder I realize that it is Khadi meaning firm; the languages are way too intermingled in our sub-continent. Aren't they? So the name states that the dal after cooking is firm and not mashed like the way it is done in Hyderabadi khatti dal.

 The dal is in itself a very tasty dish but the addition of dill leaves promotes it to another high level that to which no one can match.

Dill leaves at my place is known as soyi ki bhaji. It is a good source of calcium, manganese and iron so don't think twice before adding them.  

Also try Gobi matar, Aloo kheema, Aloo matar til, Tomato chutney and Sweet corn curry from My Mom's Kitchen.

Ingredients:

1. Red Lentils (Masoor ki dal) - 200gms
2. Dill leaves - 2 bunches
3. Onion - 1no (small)
4. Coriander leaves - 1bunch
5. Green chilies - 5nos
6. Red chili powder - 1tsp
7. Turmeric powder - 1/2tsp
8. Ginger garlic paste - 1tsp
9. Salt - to taste
10. Oil - 2tbsp

Method:

• Heat oil in a vessel.
• Add in sliced onions and fry till translucent.
• Add ginger garlic paste, red chili powder , turmeric powder and salt. Mix well.
• Now add the washed dal followed by coriander leaves, green chilies, dill leaves.
• Add very little water approximately 1 tbsp to ensure well cooking.

                 

• Cover the vessel and let it cook till there is no water left in the dal.
• Cook on dum for 5minutes and serve hot.

                                 

   This dal tastes best with Chapathis, phulka and cheela. When serving with rice serve along with another curry or pickle.

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Happy Cooking!!!

Pyaaz ki Pakodi / Onion Fritters

                      At my place Pyaaz ki pakodi or onion fritters are a common sight at the road side kiosks along with the other variety i.e. palak ki pakodi or spinach fritters.

                      Rainy day, a book and a cup of tea by the window side along with Onion fritters form a perfect picturesque.
                
                           

              Kids or adults everybody love fritters they are easy to make just needing two steps of assembling the ingredients and frying. You are going to love this one take that word from me. 😊

Ingredients:

1. Onion - 2nos (large) 
2. Ginger garlic paste - 1tbsp
3. Curry leaves - 1 sprig
4. Coriander leaves - 1/2 bunch
5. Red chili powder - 2tsp
6. Turmeric powder - 1/4 tsp
7. Rice flour - 2tbsp
8. Gram flour / Besan - 3tbsp
9. Salt - to taste
10. Oil - for frying

You can also add green chilies if you like and reduce red chili powder to 1tsp.

Method:

• In a bowl take sliced onions, ginger garlic paste, curry leaves, turmeric powder, red chili powder and salt.
• Mix well using your hand.
• Cover the mixture and leave it aside to rest for 15 minutes. 
• Next, add to the mixture gram flour, rice flour and chopped coriander leaves.
• Mix well. 
• You will not find the need to add water as the onions will ooze a lot of it but if you do, add only about a tablespoon of it.
• Heat oil in a pan and add small parts of onion mix to it.
• Fry on medium flame until golden.
• Remove to a paper towel to drain of excess oil.
• Serve hot with your favorite accompaniment.

  
Also try  Pav bhaji, Aloo palak tikki, Masala chana chaat, Vegetable oats kofta and Matar kachori from My Mom's Kitchen.

Wish to hear from you...

Happy Cooking!!!

Aloo Kheema

       Potatoes and Minced meat make an exceptional combination in this dish. Aloo Kheema can be served as an accompaniment to your chapathi or rice. My Mom today served it along with Hyderabadi Khatti Dal.

 

Also try Kheema baingan masala, Kheema Seviyan Biryani, Kababchini ka kheema, Kheema curry and Dum ke Tamate from My Mom's Kitchen.

Ingredients:

1. Kheema - 250gm
2. Potatoes - 2 to 3nos (large)
3. Onion - 2nos
4. Fenugreek leaves (small variety) - 2 bunches
5. Coriander leaves - 1bunch
6. Green chilies - 5nos
7. Red chili powder - 1tsp
8. Turmeric powder - 1/2 tsp
9. Ginger garlic paste - 1tsp
10. Salt - to taste
11. Oil - 3tbsp

Method:

• Wash kheema and drain the water well.
• Heat oil in a vessel and add chopped onion to it. Fry till red.
• Add salt, red chili powder, turmeric powder followed by ginger garlic paste.
• Now, add kheema and give it a mix.
• Add half a cup water to help in cooking.
• Add chopped potatoes and let it cook for sometime.
• When the potatoes are half done add the chopped fenugreek leaves, slit green chilies and chopped coriander leaves.

                                                  

• Give a good stir and let it cook on low flame for approximately 10 to 15 minutes.
• Serve hot.

                                                  

                     
Share your thoughts down below in the comments section.

Happy Cooking!!!

Kababchini ka Kheema

 If you ask me my one true favorite it has to be This! Kababchini ka Kheema.

Kababchini is known as Allspice in English. It is widely used as a cooking ingredient in India and many other Asian countries and has many medicinal benefits to its credit.

Kababchini ka Kheema is the minced meat prepared with kababchini (allspice) with addition to curd and dalia (roasted white chickpea) powder. My friends back in the college still remember its taste till date and time and over and have been asking for the recipe so here it comes...

                                                         

Ingredients:

1. Kheema - 500gm
2. Curd - 250gm
3. Kababchini powder - 3tbsp
4. Dalia powder - 3tbsp
5. Onion - 1no
6. Turmeric powder - 1tsp
7. Salt - to taste
8. Ginger garlic paste - 1tbsp
9. Green chilies - 4 to 5nos
10. Coriander leaves - 1/2 bunch
11. Mint leaves - 1/2 bunch
12. Oil - 3tbsp

Method:

• Wash Kheema well with water. Drain the water very well and keep aside. Let it rest for atleast 15 minutes.
• In a bowl take Kheema add curd, Kababchini powder, dalia powder, turmeric powder, salt and ginger garlic paste. Mix it very well using your hand. Keep aside.
• Heat oil in a vessel and fry the onion till red.
• Now add the kheema curd mixture to this. Or, you can remove the onions and proceed with the recipe and preserve the onions for garnishing.
• Let it cook on low flame till water dries completely.
• Now let it cook on dum i.e. low flame for some more time.
• Add coriander leaves, mint leaves and slit green chilies.
• Serve hot with rotis or steamed rice.

                                     

 Also try Kheema curry, Shami Kebab, Beans & Minced meat curry, Kheema cutlet and Dum ke tamaate 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!!!

Dahi Vade

     Ramadan Mubarak to all!

It's Ramadan and it is certainly incomplete without Harees more better known as Haleem and Dahi Vade.

Like Chole Puri my Mom loves sharing Dahi vade too. Made from Mash ki Dal (White Lentils - (Black Gram Skinned and Split) and topped with tempered curd and garnished with coriander leaves these Dahi Vade are enough to make anybody drool.

Also try Kheema luqmi, Matar kachori, Vegetable oats kofta, Masala chana chaat and Pav bhaji from My Mom's Kitchen.

Ingredients:

1. Mash ki Dal - 500gm
2. Curd - 750gm
3. Red Chili powder - 2tsp
4. Turmeric powder - 1/2tsp + 1/2tsp
5. Baking soda - 1tsp
6. Ginger garlic paste - 1tsp
7. Salt - to taste
8. Cumin seeds - 1tbsp
9. Mustard seeds - 1tbsp
10. Curry leaves - 2 sprigs
11. Dried red chilies - 4 to5nos
12. Oil - 1tbsp (for tempering)
13. Oil - for frying
14. Coriander leaves - to garnish
15. Water - 1 bowl (to soak vadas)

 Method:

• Wash and soak dal in water for a couple of hours.
•  Drain the water well and grind it to a fine paste in a blender.

                                               

• To the grinded dal add red chili powder, 1/2tsp of turmeric powder, baking soda, ginger garlic paste and salt to taste. 
• Mix well. Take care that the batter is of right consistency to make the Vadas and is not too thin. If it turns out to be too thin grind some more dal and add to it. Keep aside.
• In a bowl churn the curd well.
• Add salt, remaining 1/2 tsp of turmeric powder to the churned curd and mix well. Keep aside.
• In a pan heat oil for tempering.
• Now add the cumin seeds, mustard seeds, curry leaves and dried red chilies.
• Add this tempering to the curd.

                                                     

• Heat oil in a pan for deep frying.
• Take a spoonful of dal mixture and add it to the oil. Fry the vadas in batches.

                                             

• When golden brown flip to the other side.
• Remove to a plate when done on both sides.
• After a couple of minutes transfer the vadas to a bowl filled with water. Add a pinch of salt to the water. (Soaking the vadas help in softening them.)
• After another few minutes remove the vadas to a serving dish.
• Pour the prepared curd over it generously.
• Garnish with coriander leaves and serve immediately.

                                            

Serve immediately after adding the curd or the vadas will absorb the curd and appear dry.


We at My Mom's Kitchen are waiting for your response. Do share your experience and views below in the comment box.

Happy Cooking!!!