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!!!