Mixed Fried Rice

                  Fried rice is no doubt most common rice dish loved by teens. I generally make it when we want a simple dinner without much bothering in the kitchen. Today's Mixed Fried Rice is a different version of the regular veg fried rice as it has a mix of nuts and beans in addition to the randomly chosen vegetables. Randomly chosen, yes you read that right. Mixed fried rice came out of a flow and I say delicious flow.

               

           For this fried rice I selected carrots, yellow and red bell peppers apart from cashew nuts and green garbanzo beans you can include or exclude the veggies as per your preference. You can have this for lunch or dinner and it is also a great option for your packed tiffin lunch. The appetizing look of the dish will also get your kids drooling and finish their plate so go ahead and try this today...

          Before heading to the recipe you may also like to see Boot pulao, Bagaara Khaana, Lobia chawal, Carrot capsicum rice and Chana vegetable biryani from My Mom's Kitchen!

Ingredients:

1. Cooked rice - 3 to 4 cups
2. Cashew nuts - 1/2 cup
3. Green garbanzo beans (hari boot) - 1/2 cup
4. Red bell pepper - 1no
5. Yellow bell pepper - 1no
6. Carrots - 2nos
7. Salt - to taste
8. Black pepper powder - 1 tsp
9. Soya sauce - 1tsp
10. Oil - 1 tbsp

Method:

• Dice the carrots and bell peppers.
• Cut cashew nuts into halves
• Remove the green garbanzo beans 

• Heat oil in a pan.
• Fry cashew nuts till golden brown. Remove to a plate.
• To the same oil (add some more oil if required) add the carrots, bell peppers and beans. Saute for a minute.
• Now add the cooked rice and give a stir.
• Season with salt and pepper. 
• Add soya sauce.
• Mix well and switch off the flame.
• Fluff the rice and serve hot.

             Serve Mixed fried rice with Chicken stir fry or Dahi ki chutney alongside Fresh green salad for a complete meal.

I would love to hear from you in the comments section or you can also mail me to lubnamoin666@gmail.com

Happy Cooking!!!

Fresh Green Salad

                                Fresh green salad that is fresh literally in all senses. A three ingredient dish that is all fuss free. This recipe (if it is to be called a recipe) is my aunt's. She made it while she stayed at my place and given how much I love capsicum this became my favorite.

                                It is one of those salad dishes which you can make up at last moment and when served at table the color quotient gives you brownie points!  All you need for the salad is capsicum or green bell pepper, spring onions and cabbage.

                                I have already discussed the health benefits of capsicum in Carrot capsicum rice and now speaking of cabbage and spring onions they both are an excellent source of Vitamin K and Vitamin C.Cabbage is also a very good source of potassium, manganese, dietary fiber, vitamin B1, folate and copper. The sulphur compounds in spring onion help in reducing risk of coronary heart diseases and colon cancer and also lowers blood sugar levels.

Ingredients:

1. Green cabbage - 1 cup
2. Spring onions - 1/2 cup
3. Capsicum - 1 no.

Method:

• Shred the cabbage and rinse it very well. Drain the water.
• Chop the bulbs of the spring onion finely and cut the greens lengthwise.
• Slice the capsicum lengthwise.
• Toss all of them together in a bowl and serve!

You can increase or decrease the amount of veggies as per your liking. Just remember to take a snap and share it on our facebook page before serving it. 

Also check out other easy recipes from My Mom's Kitchen!

Happy Cooking!!!

Mint Cucumber Sandwich

               
                      I love mint! Its aroma is just wow and the fresh green color makes me feel cheerful. Mint is a herb used abundantly along coriander in cooking and medicinally is mostly used to aid upset stomach or indigestion. In today's recipe it is paired along with cucumber for an appetizing snack. Cucumber is best known for keeping you hydrated in summer it fights heat both inside and outside provides minerals like magnesium and potassium and both these ingredients mint and cucumber helps you in preventing the risk of cancer.


                     At my place the afternoons are scorching already before April yet the nights are chilly as in december in this confused weather of half summer n half winter I give myself a summer special treat of Mint Cucumber Sandwiches.

Very easy to put together these sandwiches make a great evening snack you can also have them for breakfast or carry them to your family picnic. I have used white milk bread you can use any variety of bread and if you like you can also toast the bread in a toaster.

Ingredients:

1. Bread - 1 loaf
2. Cucumber - 1 no
3. Mint - 3 sprigs
4. Butter - 3 to 4 tbsp
5. Lemon - 1 no
6. Salt - to taste
7. Black pepper powder - to taste

Method:

• For every sandwich take 2 slices of bread and apply a thin layer of butter.
• Arrange the cucumber slices on one of the bread slices in one or two layers.
• Add a layer of fresh mint.
• Season with lemon juice, salt and pepper
• Cover with the other slice. 
• Repeat the process to make the remaining sandwiches.
• Remove the crusts and cut diagonally to make two sandwiches. If you wish cut further diagonally to get four finger sandwiches.

Also try Vegetable macaroons, 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!!!

Kheema luqmi

                   A very very soft outer covering and a crisp filling of fried kheema makes today's Kheema Luqmi. The covering is very soft a melt in mouth one and the kheema filling is rich in spices that gives you a delightful taste.

                 Kheema Luqmi is a must made dish in my home during Ramadan. And since it is made mostly in Ramadan my Mom uses a shortcut trick and makes triangle luqmis which requires very less time rather than the usual square ones.

                                 

                    The addition of milk to the dough keeps them soft and more whitish than brownish even after frying.

Ingredients:

1. Oil - for deep frying

for the dough:

1. Maida - 300gm
2. Milk - 1/2 cup
3. Water - 1/2 cup (or as needed)
4. Salt - to taste

for the filling:

1. Kheema - 200gm
2. Oil - 1 tbsp
3. Red chili powder - 1/2 tsp
4. Turmeric powder - 1/4 tsp
5. Ginger garlic paste - 1 tsp
6. Salt - to taste
7. Coriander leaves - few

Method:

• Wash and drain kheema well.
• Heat oil in a pan.
• Add kheema and all the ingredients listed under the 'for the filling'
• Fry till dry.
• Remove to a plate and leave aside.

•  In a bowl take maida add milk and just enough water with a little salt and knead a soft dough.
• Divide the dough into equal portions of small round balls.
• Take 1 portion on a floured surface and roll out into a thin disc.
• Put little kheema mixture on the two ends as shown in the picture below. 

• Cover the filled portion with the other half of disc.

• Dip your tip of the finger in water and seal the end by this wet finger.
• Using a sharp knife divide the disc into two.
• Again the seal the newly cut end.

This should give you two luqmis.

Repeat with the remaining dough.

•  In a heavy bottomed pan heat oil for deep frying.
• Add 1 luqmi at a time and fry till golden on both sides.

• Remove to an absorbent sheet.
• Serve hot with your favorite accompaniment.

  Check out other Kheema recipes like Kheema baingan masala, Aloo kheema, Kheema seviyan biryani, Fitni pulao and Kababcheeni ka kheema from My Mom's Kitchen 

Happy Cooking!!!