Matar kachori

                 Kachoris are quite famous as a snack all over India. My dad usually gets moong dal kachoris from a near by bakery during the month of Ramadan and they are extremely delicious. While moongdal kachoris always take away the credit onion kachoris and matar kachoris are also very very tasty. As peas are in the season I set myself into my Mom's kitchen to make a batch of matar kachori which are as good as the store brought ones. Do give it a try!

                If you are looking for more recipes with green peas then do check out Gobi matar, Kheema baingan masala, Aloo matar tikki, Egg Macaroni and Aloo palak tikki from My Mom's kitchen.

Ingredients:

For filling:

1. Peas - 1 1/2 cups
2. Dry Coconut - 1/2 cup
3. Cumin seeds - 1 tsp
4. Curry leaves - 1 sprig
5. Garam masala - 1 tsp
6. Red chili powder - 1 tsp
7. Salt - to taste
8. Lemon juice - 1 tsp
9. Oil - 1 tbsp 

For Dough:

1. Wheat flour - 2 cups
2. Plain flour - 1 1/2 cups
3. Semolina - 4 tbsp
4. Salt - to taste
5. Oil - 1 1/2 tbsp
6. Milk - 1/2 cup

Method:

• Heat oil in a pan. 
• Add cumin seeds, once they crackle add the curry leaves.
• Add boiled and half mashed green peas.
• Add grated dry coconut. Mix well.
• Add salt, red chili powder and garam masala. Mix again.
• Drizzle lemon juice and keep aside to cool down to room temperature.
• Take wheat flour in bowl. Add maida i.e. plain flour and semolina.
• Add salt and oil. Mix.
• Add milk little by little and knead a dough like that of a chapati. Cover the dough and let it rest for 15 to 20 mins.
• Divide the dough into lemon sized balls. Roll them into thin puris.
• In the center add a tsp of the prepared filling.

                                           

• Bring together the sides and seal them together. 

                               

• Repeat with the rest.

                                                   

• Heat oil for deep frying.
• When the oil is moderately hot add the kachoris one by one. Don't over crowd the pan. 
• Flip them once golden.
• When golden brown on both sides remove the kachoris to an absorbent paper.
• Serve hot with Tomato sauce or Til ki chutney or any other chutney of your choice.

                If you'd like to try more Indian traditional styled snack recipes then do try out Chudwa, Aloo bonda, Masala vada, Chana dal snack and Kheema luqmi from My Mom's Kitchen.


           Happy Cooking!!!

Beans & Potato curry

                    My last post Gobi matar has been a huge hit and this inspires me to post another vegetarian side dish and so here I come up with Beans & potato curry.

 Beans & potato curry is a simple vegetarian side dish that goes very well with rice or chapathi. If you are also interested in the non-veg variation of the curry then do check out Beans & minced meat curry from My Mom's Kitchen.

Beans like other vegetables are a good source of fiber, potassium and folate and are an excellent source of protein, iron and zinc. Vegetable Khorma and Chana vegetable biryani also use french beans in the recipe do check them out. If you are looking for more potato recipes check out Aloo palak tikki, Aloo ka meetha, Kheema cutlet, Aloo kheema and Aloo pyaaz a few among many to try.

Ingredients:

1. French beans - 250 gms
2. Potato - 1 large
3. Onion - 1 large
4. Green chilies - 3 to 4 nos
5. Fenugreek leaves - 1 tbsp (small variety)
6. Ginger garlic paste - 1 tbsp
7. Red chilli powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Salt - to taste
10. Oil - 2 tbsp
11. Water - 1 & 1/2 cup

Method:

• Heat oil in a pan.
• Add sliced onion and saute till translucent.
• Add salt, ginger garlic paste, red chilli powder and turmeric powder. Mix well.
• Add finely chopped beans and sliced potatoes.
• Add water for cooking.
• Mix well to combine. Cook it covered till the potatoes are done.
• Add slit green chilies and fenugreek leaves.
• Cover again and let this cook for another 5 minutes before serving hot.

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

Don't forget to leave a comment below.

Happy Cooking!!!

Gobi matar (Cauliflower & Peas curry)

                          A classic Indian vegetarian dish! The combination of peas and cauliflower can never get outdated, for the matter of  fact peas goes well with almost any other vegetable and when it is paired with cauliflower it keeps you craving for more. This one's a personal favorite, one that I look forward to 'coz we only use fresh peas not the frozen ones.

                                         

                           While most of the people chop cauliflower into single florets my mom prefers to chop them further into really fine small pieces as in the picture above, this also ensures fast cooking.

                          Health wise green peas have high number of nutrients and antioxidants, an excellent source of protein and also provide fiber that aids in digestion. Speaking of cauliflower. one serving of cauliflower provides you enough Vit C for the day and other nutrients like protein, Vit k, thiamine, riboflavin and many other antioxidants which have anti-cancer effects.

                         Gobi matar goes very well with chapathis and other types of flat breads. Pair this with Til ki chutney for a complete satisfying meal. However, today my Mom served it for breakfast with Raw banana fry one of the easiest recipe ever.

                         If you are looking for more vegetable recipes then do check out Eggplant & potato curry, Dondakayal (ivy gourd) curry, Aloo pyaaz, Onion capsicum masala and Spring onions & moongdal wadi from My Mom's Kitchen.

Ingredients:

1. Cauliflower - 1 no
2. Green peas - 1/2 cup
3. Onion - 2 small
4. Ginger garlic paste - 1 tbsp
5. Red Chili powder - 1 tsp
6. Turmeric powder - 1/2 tsp
7. Salt - to taste
8. Green chilies - 3 to 4 nos
9. Coriander leaves - few
10. Oil - 2 tbsp
11. Water - as required

Method:

• Heat oil in a vessel.
• Add sliced onions and saute till translucent.
• Add salt, ginger garlic paste, red chili powder and turmeric powder. Mix well.
• Add washed and drained and finely chopped cauliflower.
• Add peas. Mix to combine.
• Add little water for cooking about half a glass or so or as much as you feel it is required.
• Cover the vessel with a lid and let it cook till the veggies are done completely.
• Remove the lid add slit green chilies and coriander leaves. Cover and cook for a couple of minutes. Turn off the heat.
• Serve hot with chapathis.

                      If you wish to make most of the peas season then check out other recipes like Vegetable khorma, Aloo palak tikki, Macaroni, Aloo matar tikki and Kheema baingan masala from My Mom's Kitchen.

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

Happy Cooking..!!! 

Broad beans & Potato curry

                     Broad beans & potato curry is a simple side dish that can be served for day to day meals. This can be served with Chapathis, steamed rice or Bagaara khaana or Boot pulao.

                     Potatoes as I have shared many times earlier, team up perfectly with almost all the other ingredients. In this case the other main ingredient being the broad beans. Broad beans are dense in nutrients like thiamine, Vit k, Vit B6, potassium. They are also a good source of folate and manganese.

                     In this particular recipe the veggies are pressure cooked with regular Indian spices and fresh fenugreek leaves, the small variety, which imparts its own unique taste to the dish. 

Ingredients:

1. Broad beans - 250 gms
2. Potatoes - 2 nos (large)
3. Onion - 1 no
4. Small fenugreek leaves - 1 bunch
5. Coriander leaves - 1 bunch
6. Green chillies - 4 nos
7. Ginger garlic paste - 1 tsp
8. Red chilli powder - 1 tsp
9. Turmeric powder - 1/2 tsp
10. Salt - to taste
11. Oil - 2 tbsp

Method:

• Heat oil in a pressure cooker.
• Add chopped onions and saute for a minute.
• Add salt, when the onions turn translucent add ginger garlic paste, red chilli powder and turmeric powder.
• Add chopped beans and diced potato cubes.
• Add fenugreek and coriander leaves with slit green chillies.
• Add about 1/2 glass of water for the veggies to cook.
• Place the lid and cook. Remove the lid after 3 whistles and cook on low flame for another 5 minutes.
• Serve hot.

                    For more potato recipes check out Eggplant & potato curry, Aloo pyaaz, Aloo kheema, Vegetable khorma, Chana Vegetable Biryani from My Mom's Kitchen.

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

Happy Cooking!!!

Chicken curry

                Today's Chicken curry is a curd/yoghurt based curry that is fit to pair with Naan, rumali roti or tandoori roti. You can also serve it with rice dishes like Boot pulao or Bagaara Khaana alongside Dahi ki chutney and Fresh green salad for a complete meal.

                It is an easy dish to prepare for a party the main and important step being that of the marination of the Chicken, the rest all then becomes a child's play. The longer you leave the chicken for marination the better it tastes.

                Also try Chicken shawarma, Chicken stir fry, Chana vegetable biryani, Vegetable khorma and Dum ke tamaate from My Mom's Kitchen.

Ingredients:

1. Chicken - 1 & 1/2 kg
2. Curd - 1/2 kg
3. Onion - 3nos
4. Red chilli powder - 2 tbsp
5. Turmeric powder - 1 tsp
6. Ginger garlic paste - 2 tbsp
7. Coriander leaves - 1 bunch
8. Mint leaves - 1 bunch 
9. Green chillies - 5 to 6 nos
10. Salt - to taste
11. Oil - 5 tbsp

Method:

• Wash the chicken pieces well and marinate it with red chilli powder, turmeric powder, ginger garlic paste, salt and curd. Keep it aside for at least half an hour.
• Heat oil in a vessel. Add chopped onions and fry till caramelized. Remove to a plate. When cooled crumble the onions using fingertips.
• To the same vessel add marinated chicken. Cook till tender. 
• Add coriander leaves, mint leaves and slit green chillies.
• Add the caramelized onions.
• Simmer the flame and mix to combine.
• Cook on low flame for 5 more minutes.
• Serve hot.

Do share a picture of your prepared dish on our  facebook page or tag us #mymomskitchen on instagram.

Happy cooking!!!

Pudiney ke namak paare

              My 75th Post on Blog! A much awaited post that I took so long to post. A goal which other bloggers reach in a couple of months it took me more that two years but that's alright! "Slow and steady wins the race" (that's what I say to myself to motivate though there is no race going on whatsoever). I have been preoccupied lately and given away blogging for every trivial reason but I'm glad I returned and to start with I'm sharing a snack recipe Pudiney ke namak paare.

              Salty tit bits with a touch of mint pudiney ke namak paare are a great jar snack that is easy to carry for picnic or long journeys. They are loved by all, kids and adults alike. They can also be served as an evening snack dish alongside a hot cup of tea.

                   Deep fried Pudiney ke namak paare are crispy and crunchy and they are so easy to prepare that you will forget getting the store brought ones. Also, they can be stored up to a month in a an air tight container. They are made from maida like many other snacks and a few such recipes include Tutti frutti biscuits, Kheema luqmi, Jeera biscuits.

Ingredients:

1. All purpose flour/Maida - 2 1/2 cups
2. Kasuri methi - 1/2 tbsp
3. Dried Mint leaves - 2 tbsp
4. Ajwain -1 1/2 tsp
5. Red chilli flakes - 2 tsp
6. Milk - 1/2 cup
7. Salt - to taste
8. Oil - for deep frying

Method:

• In a large bowl mix in together all the ingredients except milk and oil. 
• Add milk little by little and start kneading. The dough shouldn't be too soft. Cover the dough with a damp towel and let it rest for some time.
• Next, divide the dough into equal lemon sized balls. Take one ball and start rolling it like a chapathi while keeping the others still covered.
• Cut diamond shaped namak paare out of the rolled chapati and place it on a plate. Repeat with the rest.
• Meanwhile also heat oil just enough for deep frying. Slide the namak paare into the moderately hot oil gently. Do not over crowd the pan. Once golden brown remove the namak paare to an absorbent sheet.
• Serve warm.

             For more tea time snack recipes do check out Chudwa, Aloo bonda, Masala vada, Rava vada and Mint cucumber sandwiches from My Mom's Kitchen.

            Wish to hear from you...

           Happy Cooking!!! 

Tutti Frutti Biscuits

                     
                      Other than being famous for Biryani and dozen variety of curries that which includes Hyderabadi Khatti Dal and Tala hua ghosht Hyderabad is also famous for Osmania biscuits and Karachi fruit biscuits.

                      The Fruit biscuits are so famous that they serve as a tasty gift to outsiders. Last year  my Dad had gifted one such box to his Kashmiri friend on our trip to Kashmir. So far I have baked the biscuits twice the second time keeping them smaller in size and a little more crisper however, the first impression was the best impression. Two of my niece and nephew were with me and it hardly took time to finish the biscuits. (Proof? The pic below :P)

                      The biscuits will enter the fridge before the oven for two hours so plan ahead when you are making and baking them as per your schedule. The biscuits while baking will fill your kitchen with a sweet aroma, hard to resist and if you have children around be ready to answer their questions which will only be "When will they get done?"

                       With few ingredients and easy recipe like this you would love to make these again and again. Store the biscuits in an air tight container for up to a week.

Ingredients:

1.  All purpose flour/Maida - 1 1/2 cups
2. Butter - 1/2 cup
3. Custard powder - 1/2 cup
4. Baking powder - 1/2 tsp
5. Powdered sugar - 3/4 cup
6. Tutti frutti - 1/2 cup
7. Pineapple essence - 1/4 tsp
8. Milk - 5 tbsp

Method:

• In a bowl whisk together butter and sugar.
• Add in sieved flour, custard powder and baking powder. Mix well.
• Add tutti frutti and pineapple essence. Combine well.
• Add in the milk little by little and make a dough out of the batter. The batter at this point will be very soft and crumbly. If you feel your dough needs more milk then add in a tablespoon of it.
• Divide the dough into two equal portions.
• Roll them into logs and refrigerate for two hours atleast.
• Take them out of fridge and cut with knife into desired shapes.
• Butter your cookie sheet and arrange the biscuits on it with equal distance between them. 
• Bake them in a pre-heated oven at 180 degrees for 12 to 15 mins.
• Allow them to cool to room temperature. The biscuits will turn crispier with time. Serve and enjoy.

           Also try other baked goodies like Chocolaty coconut bites, Kaju badam biscuits, Almond cookies and Jeera biscuits from My Mom's Kitchen.

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.

Happy cooking!!!

Chudwa

                      Chudwa or chivda is a jar snack that you can have as an accompaniment to your tea or have it whenever you have a craving for tit bits. It is an ideal snack for long journeys or picnics and stays fresh for more than a week.

             

                       This chudwa is my Uncle's favorite past time and we owe him his share whenever we make it. This home made snack is comparatively healthier to the store brought ones and also all the ingredients used in this recipe have health benefits. To begin with, the main ingredient rice flakes are rich in iron, vitamin B and protein. The crunchy peanuts are also rich in proteins and various vitamins and minerals and so are the dalias or the split chickpeas. 

                       While preparing the chudwa make sure to use the right amount of oil that which will be just enough to fry the ingredients one after the other.

Ingredients:

1. Rice flakes - 200 gms
2. Peanuts - 1/2 cup
3. Dalia / split chickpeas - 1/2 cup
4. Dry Coconut (cut into small pieces)  -  1/2 cup
5. Dry red chilies - 6 to 7 nos
6. Curry leaves - 2 sprigs
7. Salt - to taste
8. Turmeric powder - 1/4 tsp
9. Oil - 3 tbsp

Method:

• Heat oil in a kadai.
• Add dalia, fry on low flame for less than a minute. Drain from oil and set aside.
• In the same manner fry all the other ingredients starting with peanuts, followed by coconut, rice flakes, red chilies and curry leaves.
• Take all the above ingredients in a large vessel. Add turmeric powder and season with salt. Mix well.
• Cool it to room temperature and store it in an air tight container.

                If you are looking for more Indian style snacks recipes then do try Masala vada, Rava vada, Aloo bonda, Kheema cutlet and Chana dal snack from My Mom's Kitchen.

           If you have tried any of the recipe from My Mom's Kitchen you can upload the pic of your dish on our facebook page. 

           Share your thoughts with me in the comments section below.

           Happy Cooking!!!

Eggplant & potato curry

                     

                              A friend of mine asked for a few vegetarian side dishes and this "Eggplant & Potato curry" is one among the lots that I'd like to suggest her. If you too are looking for a few more vegetarian side dishes then try Dondakayal curry (Ivy gourd curry), Aloo pyaaz, Onion capsicum masala, Vegetable khorma and Sweet corn curry from My Mom's Kitchen.

                           
                           Eggplant is rich in nutrients and in this curry it is paired along with potatoes and cooked with the two most important ingredients the red chili powder and turmeric powder. The curry tastes equally good with both chapathi and steamed rice.

While this is a vegetarian recipe if you'd like to try the non-veg style then go ahead for the Kheema baingan masala from My Mom's Kitchen.

Ingredients:

1. Eggplant - 250 gms
2. Potato - 1 large
3. Onion - 2 nos
4. Ginger garlic paste - 1 tbsp
5. Red chili powder - 1 tsp
6. Turmeric powder - 1/2 tsp
7. Green chilies - 4 to 5 nos
8. Coriander leaves - few
9. Salt - to taste
10. Oil - 2 tbsp

Method :

• Slice the potatoes and onions finely. 
• Chop Eggplant into small pieces. Keep them soaked in water with a pinch of salt till ready to use. (you can also preserve them with chopped potatoes)
  

• Heat oil in a deep bottomed vessel. 
• Add onions and fry till translucent.
• Add salt, ginger garlic paste, red chili powder and turmeric powder. Mix well to combine.
• Add in the potatoes, green chilies and eggplant and stir well. Add about half a glass of water, cover the vessel with a lid and let the vegetables cook.
• When the vegetables are done add coriander leaves and let it cook for another 2 minutes on low flame.
• Serve hot.

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

Happy Cooking..!!! 

Kheema curry

           
                    Kheema or Minced meat is almost always present at our home and I have shared almost a dozen recipes using minced meat as the key ingredient right from side dishes such as Kheema baingan masala, Aloo kheema, Kababcheeni ka kheema to mains like Kheema Seviyan biryani and Fitni pulao to starters like Kheema luqmi and Kheema cutlet but, today's recipe is the basic and simple Kheema curry.

                   My most special memory with today's dish is that this curry was my late grandpa's favorite so much so that he had nothing but Kheema curry for an entire month! This finger lickin' good curry will probably make you do the same as him ☺

               Kheema curry is usually made along with Khichidi for our elaborate sunday brunch (pic above) that which also includes my previously shared Pyaaz ka anda (onion omelette). Nevertheless Kheema curry is also made on other days as it tastes equally well with soft chapathis and steamed rice and is very easy to prepare.

Imgredients:

1. Minced meat/Kheema - 250gm
2. Onion - 2 nos
3. Ginger garlic paste - 1 tsp
4. Red chili powder - 1 tsp
5. Turmeric powder - 1/2 tsp
6. Green chilies - 3 to 4 nos
7. Coriander leaves - 1 bunch
8. Salt - to taste
9. Oil - 2 tbsp

Method:

• Wash the kheema and drain the water well. Keep aside.
• Heat oil in a kadai and add sliced onion. Saute till onion turns translucent.
• Add ginger garlic paste, red chili powder, turmeric powder, salt and combine well.
• Add kheema to it and mix to combine.
• Sprinkle little water and let kheema cook on medium to high flame.
• When the meat is cooked properly add green chilies (you can either slit them or chop finely) and coriander leaves let it cook for a few more minutes and turn off the flame.
• Serve hot.

                 If you have tried any of the recipe from My Mom's Kitchen you can upload the pic of your dish on our facebook page or tag@lubnamoin on Instagram.

Share your thoughts with me in the comments section below or email  to lubnamoin666@gmail.com

Happy Cooking!!!

Aloo Bonda

             Monsoon has set its foot in the country and most of the places are in floods. Meanwhile, my place has got the perfect weather with just enough rain, moments of warm sunshine and cool breeze. All these making you opt for a warm cup of tea and some evening snacks. Today I am sharing one such evening snack recipe for Aloo bonda.           

              Also try other evening snacks such as  Masala Vada, Rava vada, Tomato soup, Corn fritters, Pyaaz ki pakodi/Onion fritters from My Mom's Kitchen and enjoy the rains!

           Aloo bonda / Potato stuffed dumplings is an appetizing snack that can be served over a cup of tea or coffee or just like that with a chutney or so. The potatoes which are first boiled and mashed are dipped into batter of rice flour and gram flour and fried till golden brown.

                 
                   

         Ingredients:

1. Potatoes - 2 nos.
2. Onion - 1 no.
3. Gram flour/besan - 1cup
4. Rice flour - 2 tbsp
5. Ginger garlic paste - 1/2 tsp
6. Red chili powder - 1/2 tsp
7. Turmeric powder - 1/4 tsp
8. Cumin seeds - 1/4 tsp
9. Mustard seeds - 1/2 tsp
10. Curry leaves - 1 sprig
11. Green chilies - 2 nos.
12. Lemon juice - 1 tbsp
13. Soda bicarb - a pinch
14. Salt - to taste
15. Oil - 1/2 tbsp + more for deep frying
16. Water - as required.

Method:

• In a vessel heat oil and add mustard and cumin seeds. When the seeds crackle add finely chopped green chilies, curry leaves and ginger garlic paste. Saute for a minute.
• Add sliced onion and let them fry till translucent.
• Add salt and turmeric powder mix well to combine.
• Add mashed potatoes, combine well and cook for a minute.
• Add coriander leaves and squeeze in the lemon juice. Stir and switch off the flame. Keep the mixture aside to cool.
• In another bowl take rice flour and gram flour. Add salt as per taste followed by red chili powder, soda bicarb and just enough water to form the batter.

                                          

• When the potato mixture has cooled down slightly make small balls and keep aside.

                                 

• In a heavy bottomed pan add oil for deep frying.
• Dip each potato ball well into the batter and slowly add to the hot oil. 
• Cook on medium to high flame till golden brown on all sides.
• Remove to an absorbent paper. Serve hot.

           
         Serve Aloo bonda with Til ki chutney or a chutney of your choice and enjoy...

        If you have tried any of the recipe from My Mom's Kitchen you can upload the pic of your dish on our facebook page. 

 

Share your thoughts with me in the comments section below.

Happy Cooking!

Masala Vada

                Masala vada - a classic vada with a unique taste and texture. It's my Mom's favorite vada and is quite famous down the South India. You can find them on roadside kiosks abundantly. These are sold alongside alu bhajjis, mirchi bhajiyas and vadas. I have previously shared the recipe for  Rava vada do check it out.

              Speaking of the vadas they are crisp on the outside being soft from inside. The vadas are made from chana dal (split chickpeas) combined with Rava or sooji i.e. semolina and onions. Most of them also like to add greens such as curry leaves but we sticked only to coriander you can add curry leaves if you wish to in the batter. Another recipe using chana dal is Chana dal snack (my favorite) do try it!

              These Masala vadas were served yesterday for Iftar along with Fruit chaat (God willingly, my next post) and jamun or black plums that were brought from our farm at the factory.May be it's time to try a few recipes with them too but for now let's head on to the recipe for Masala Vada.

Ingredients:

1. Chana dal - 1 cup
2. Onion - 2 nos.
3. Rava - 2 tbsp
4. Coriander leaves - 1 bunch
5. Red chili powder - 1 tsp
6. Ginger garlic paste - 1 tsp
7. Salt - to taste
8. Oil - for deep frying

Method:

• Clean and wash chana dal. Soak it for about 2 to 3 hours. Drain the water completely and keep aside.
• Grind the chana dal to a coarse paste. A few grains can be left whole or if you wish you can add some whole chana dal to the batter directly. These add to the crispiness.
• Transfer the mixture to a bowl. Add chopped onions, rava, chopped coriander leaves, red chili powder and ginger garlic paste with some salt to taste.
• Combine all the ingredients well. There won't be any need to add water viceversa if your batter is too runny add some more rava.

• Make equally sized vadas out of the batter.

• Heat oil for deep frying.
• Add vadas slowly one by one. Fry in batches till golden brown on both sides.
• Serve hot.

You may also like to try Lobia salad, Kheema luqmi, Aloo matar tikki, Corn fritters and Pyaaz ki pakodi/onion fritters from My Mom's Kitchen!

Wish to hear from you...

Happy Cooking!!!

Chana dal snack

                   Chana dal snack is a recipe that is widely made only during Ramadan at our house. However, I would love to have it outside Ramadan too but Chana dal is one thing that is the rarest item in our pantry. This chana dal is one of my favorite dishes of Ramadan which I look forward to and yesterday it was packed for our Iftaar party and this also eventually leads me to the idea that it can also be packed for Kids tiffin boxes.

                  Chana dal or split bengal gram or split chickpeas are high in fiber and helps to lower cholestrol. It is a good source of Zinc, folate, calcium and ofcourse, protein.


               

                 I didn't knew how and what to name this post as we usually call it "Dal" only and I didn't want to confuse my readers with the dals, the usual curries. Talking of dals do check out the recipes for Khadi dal (lentils with Dill), Dahi wade, Shami kebab and Hyderabadi khatti dal that uses one dal or another.

                Chana dal snack is very easy to make with just one main ingredient Chana dal and if you have soaked chana dal prior to cooking it's just a cake walk!

Ingredients:

1. Chana dal/split chickpeas - 1 cup
2. Salt - to taste
3. Black pepper powder - 1 tsp
4. Lemon juice - 1 tbsp
5. Coriander leaves - few

Method:

• Soak dal for atleast 30 mins this will ensure fast cooking.
• Pressure cook dal with just enough water till done, approx 2 whistles (if you have skipped soaking like we did pressure cook for about 4 whistles). The dal should still be a little firm and retain its shape and shouldn't be too mushy.
• In a medium bowl take dal season it with salt and pepper, adjust to liking.
• Drizzle lemon juice.
• Garnish with coriander leaves and serve warm.

          Like this chana dal, Moongdal kachori, Kheema luqmi, Gulgule, Lobia salad and Rava wada are a few more Ramadan special dishes from My Mom's Kitchen do try them too.

           If you have tried any of the recipe from My Mom's Kitchen you can upload the pic of your dish on our facebook page. 

           Share your thoughts with me in the comments section below.

           Happy Cooking!!!

Fruit Custard

                 Fruit custard a thick creamy dessert filled with plenty of fruits. It's one of my favorite desserts and  a very common one and also very easy to make. It is also an interesting way to make kids consume fruits.

                   Fruit custard is a common dessert at our parties lately they have been modified being added with a layer of sponge cake and a topping of vanilla ice cream but original will always be original - the BEST!

                     You can add any desired fruits of your choice however, my favorite among the lots is Banana the rest of the fruits that are usually added are the common fruits apples, grapes, pomegranate, sweet lime and oranges. Do check out Orange kheer from My Mom's Kitchen. Once I even had a chance of having pears in the fruit custard so you can add any fruit you wish to have.

Ingredients:

1. Milk - 3 cups
2. Apple - 1 no
3. Bananas - 2 nos
4. Sweet lime - 1 no
5. Orange - 1no
6. Grapes - few
7. Pomegranate - 1/2
8. Sugar - 6 tbsp
9. Custard powder - 3 tbsp
10. Pineapple essence - 1 tsp

                          {I did not have pineapple at hand so instead added a tsp of pineapple essence you can skip it or instead add vanilla essence and that too is completely optional. Also if you wish you can add pistachios and cashews too}

Method:

• To a heavy bottomed vessel add milk and heat it on low flame.
• From it take 1/4 cup of milk and to this add custard powder. I used vanilla flavored custard powder. Stir well so that no lumps are formed.
• Add this custard mix to the boiling milk and mix well.
• Add sugar and essence that you are using and stir to avoid lumps formation and cook till the mixture thickens.
• Switch off the flame and let the mixture cool completely. The mixture will thicken further as it cools down so do not cook till too thick.
• Add chopped fruits to the cooled mixture and mix till well combined.
• Refrigerate and serve chilled.

                         Also try other dessert recipes like Sooji ka halwa, Gajar ka halwa, Bread rasmalai, Bread kaja and Aloo ka meetha from My Mom's Kitchen.

                        Hope you give this a try. Will love to listen from you. 

Happy Cooking!!!

Dondakayal curry (Ivy gourd curry)

                  Unlike most of the people who have bread or other light preparations for breakfast like Idly, Dosa in the South India or Poha, puri and other varieties in the North we have one staple breakfast that is Roti with a sabzi or two and it only changes on Sundays or when we run out of the flour. So typically we need to have a variety of sabzis or vegetable preparations. One sabzi that is quite often at my home is Dondakayal. We take up the vegetable name from the Telugu language of the state in which it is called Dondakayalu or Dondakaya. In Hindi it is called Tindora and in English it is known as Ivy gourd or Kovai.

                   These little green pieces are packed with Vitamin B1 B2 and B6 they also contain riboflavin and niacin helping you to fight depression. It also contains Calcium and Iron in a combination that is very well needed to maintain healthy bones. The most important benefit of the vegetable is that, that it helps in lowering the blood sugar level and is one of the best vegetable for people suffering from Type 2 diabetes.

                    Dondakayal curry is very easy to make takes very little time and requires very less ingredients too - the most basic ones in the Indian pantry.

If you are looking for some more sabzis for your rotis check out Aloo pyaaz (potato & onion fry), Onion capsicum masala, Spring onions & moong dal wadi, Khadi dal (Lentils with Dill), Tomato chutney from My Mom's Kitchen and, if you're hunting for some non-vegetarian curries then check out Kheema baingan masala, Aloo kheema, Kababchini ka kheema, Beans & minced meat curry.

Ingredients:

1. Dondakayal/Ivy gourd - 250 gms
2. Onion - 1 no
3. Ginger garlic paste - 1 tbsp
4. Red chili powder - 1 tsp
5. Turmeric powder - 1/2 tsp
6. Green chilies - 4 nos
7. Coriander leaves - few
8. Salt - to taste
9. Water - 1 cup
10. Oil - 2 tbsp

Method:

• Heat oil in a pressure cooker.
• Add chopped onion and saute till translucent. Add a little salt as this hastens the process.
• Add ginger garlic paste along with red chili powder and turmeric powder. Mix well.
• Add chopped dondakayal/Ivy gourd.

chopped Dondakayal/Ivy gourd

• Pour in a cup of water. 
• Place the lid of the cooker and cook for 2 whistles. 
• When the pressure of the pressure cooker subsides carefully remove the lid.
• On low flame, without the lid placed, add slit green chilies and chopped coriander leaves.
• Cook on low flame for 5 more minutes. Adjust the salt.
• Serve hot with Chapatis.

Do try and share your thoughts with us...

Happy Cooking!!!

Lobia Salad

                    Lobia or Black eyed beans combined with veggies makes a delightful salad that is both tasty and healthy and it is quite filling too.

                                     

                     Summer is at its peak and eating heavy meals is what I detest so every now and then I turn towards salads to fill my tummy the colorful appearance excites me and want me to have more. We definitely eat with our eyes first!


                   Salads also form an interesting way for me to consume my favorite capsicum. For more capsicum recipes check out Fresh Green Salad, Onion capsicum masala, Carrot capsicum rice. Cucumbers keep you hyderated in the summers, do check out the summer special Mint Cucumber Sandwich. Tomatoes and onions are also not to be forgotten so basically these are the veggies that I have used here to prepare this salad you can include or exclude veggies as per your taste.

                   Also check out my previous post using Lobia or Black eyed beans i.e. Lobia chawal.

Ingredients:

1. Black eyed beans/ Lobia - 1 cup
2. Capsicum - 1 no
3. Cucumber - 1 no
4. Tomato - 1 no
5. Onion - 1 no
6. Coriander leaves - few
7. Sugar - 1/2 tsp
8. Salt - to taste
9. Lemon juice - 1 tsp
10. Olive oil - 1tsp

Method:

• Pressure cook the Lobia with just enough water for 2 to 3 whistles (the short cut method) or soak the beans for a couple of hours and boil in a vessel till cooked.
• In a mixing bowl take the chopped vegetables add the rest of the ingredients including the cooked beans. Mix well until combined.
• Serve.

Do try and share your thoughts with us.

Happy Cooking!!!