Palak ke kofte (Spinach balls)

           Earlier this month I've shared one of my favourite recipe using palak or spinach called Palak kheema (spinach cooked with minced meat) and today I'm sharing a snack cum side dish Palak ke kofte. Kofte are nothing but the round shape that is given to the food, the ones that are made of meat are the meatballs and like so. Also read my previous post on how to make Vegetable oats kofta.

       

              Palak ke kofte are crisper on the outside and softer inside. These can be eaten as a snack and be served with a preferred chutney or ketchup. Try serving them with a healthy accompaniment like Til ki chutney from My Mom's Kitchen. Or you can also serve these palak ke kofte as a side dish with Tomato rice.

             The main ingredient palak or spinach as we all know is very rich in calcium and is essential specially for kids and this palak ke kofte can be an interesting form to get them eat spinach. Now, to the recipe :-

Ingredients:

1. Palak / spinach - 1 bunch
2. Onion - 1 no
3. Besan - 2 cups
4. Rice flour - 1 & 1/2 tbsp
5. Cumin powder -  1 tbsp
6. Red chili powder - 1 tsp
7. Ginger garlic paste - 1 tsp
8. Coriander leaves - few
9. Salt - to taste
10. Water - as required
11. Oil - for frying

Method:

• Wash and clean spinach leaves and chop them as finely as possible.
• In a mixing bowl take all the ingredients except oil and water. Mix well.
• Add water to form a dough. (I used only a tablespoon of water as the water from spinach was enough to get a smooth dough.)
• Take little dough at a time and form kofte or lemon sized balls.
• Heat oil for frying. Once hot, fry the kofte in batches till golden brown on all sides.
• Serve hot.

 

         You may also like to try  Aloo palak tikki and Palak paratha 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!!!

Brown Chana salad

                  Continuing on the health spree, this is my third post in sequence using carrots. Well, I love salads personally and I am trying my hand on different things to satisfy both, my blog and my cravings. So, today I have a post on Brown chana salad. Brown chana also known as kala chana in Hindi or to put it simply, brown chickpeas are a power house of protein, high in fiber and contains several other vital vitamins and minerals making it indeed a healthy option. Also try Masala chana chaat another way for using brown chickpeas in an appetizing manner.

                   This salad is such a good one that I can go on having bowls and bowls of it one after the other. To suit my taste I have tossed in carrots, cucumber, spring onions and some red bell pepper; you can include or exclude veggies as per your liking.

                   This salad is a simple salad with a simple dressing if you are looking for a dramatic salad with a dramatic dressing then do try Sweet and sour carrot salad and if you are looking for an absolutely fuss free one then check out the Fresh green salad and if like today's recipe you wanna pair veggies with a yummilicious protein source then go ahead for the Lobia salad  from My Mom's Kicthen. Now towards today's recipe :-

Ingredients:

1. Brown chana/chickpeas - 1 cup
2. Cucumber - 1 no
3. Carrot - 1 no
4. Spring onions - few
5. Red bell pepper - 1/2 no
6. Coriander leaves - few
7. Lemon - 1 tbsp
8. Salt - to taste
9. Black pepper - 1 tsp
10. Cumin powder - a pinch

Method:

• Soak the chana in water overnight or for a few hours and pressure cook them with a little salt.
• In a mixing bowl take the boiled chana along with the chopped veggies and add all the rest of the ingredients. Toss it well.
• Serve immediately.

                             

Also try Mint cucumber sandwich, Tomato soup, Matar kachori, Vegetable oats kofta and Pudiney ke namak paare from My Mom's Kitchen.

Share the joy of taste with your loved ones.

Happy cooking!!!

Carrot milkshake

                 Another carrot recipe today and this time in the form of a healthy & yummy milkshake. It is thick and creamy and the rich flavor of cardamoms will make you want for more. And there is absolutely no cooking involved. Just blend all the ingredients together and this milkshake is ready!

     
                  You may also like to try my earlier recipes using carrots like the Sweet n sour carrot salad, or tummy filling Carrot capsicum rice, or mouth watering Gajar ka halwa, or include them in a healthy and unique recipe of Vegetable oats kofta   or pair it with other veggies for a lip smacking side dish of Vegetable khorma.  


                  Besides carrot that are rich in carotenoids this recipe also has almonds, another healthy ingredient which is rich in Vitamin E, healthy fats, protein and magnesium. Here comes the recipe in detail :-

Ingredients:

1. Carrot - 1 large
2. Almonds - 10 to 15 nos
3. Sugar - 2 tbsp
4. Milk - 2 cups
5. Cardamom powder - a pinch

Method:

• Soak almonds in water for a couple of hours. Peel and keep aside.
• Take all the ingredients in a blender jar and blend till smooth. Adjust the sugar levels to your liking. 
• Chill & Serve.

         Serve it to your kids for a healthy refreshing drink in this summer. You may also like to try Strawberry milkshake, Mango milkshake, Dry fruits milkshake, Badam milk and Milk sherbet from My Mom's Kitchen.

Don't forget to pour in your thoughts in the comments section below.

Happy Cooking!!!

Sweet n sour carrot salad

                 Salads are essential for a healthy and balanced diet & when we think of salads many people imagine raw vegetables in their plate which are too bland to swallow down the throat but, salads can also be made appetizing by including ingredients that will spark up your taste buds leaving them wanting for more. This sweet n sour carrot salad is one of them & is super easy to make.

                  In this recipe I've paired carrots with red bell pepper and diced onion. I also added a few fried cashew nuts which I had in my pantry you can use the raw ones or also replace them with roasted peanuts. The sweet n sour dressing is what adds up to the taste of the dish. 

                  If you are looking for more recipes with carrots then do check out Carrot capsicum rice, Gajar ka halwa, Vegetable Oats Kofta & Vegetable khorma from My Mom's Kitchen. Now onto today's recipe:-

Ingredients:

1. Carrot - 2 nos
2. Red Bell pepper - 1 no
3. Onion - 1 no
4. Garlic - 2 cloves
5. Sesame seeds - 1 tbsp
6. Coriander leaves - few
7. Fried cashews - few

for the dressing:

1. Olive oil - 1 & 1/2 tbsp
2. Lemon juice - 1 tbsp
3. Honey - 1 tsp
4. Soy sauce - 1/2 tsp
5. Salt - to taste

Method:

• In a small bowl mix together all the ingredients for the dressing.
• In another larger bowl take grated carrots, finely chopped red bell pepper, onion and garlic.
• Add cashews (you can also crush them or break into small pieces) followed by coriander leaves and roasted sesame seeds.
• Pour the dressing over veggies and give it a quick toss.
• Garnish with some more sesame seeds if desired and serve immediately.

You may also like to try Lobia Salad and Fresh green salad from My Mom's Kitchen!

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!!!

Palak kheema

                 Palak kheema or spinach cooked with minced meat is a nutritious dish full of protein, iron & calcium. It tastes great with chapatis or a bowl of hot steamed rice.

                        Palak kheema recipe is very easy , can be prepared within fifteen minutes and can be served for breakfast, dinner or packed for lunch. For more recipes with kheema or minced meat check out Kheema curry, Kheema baingan masala, Aloo kheema, Kababchini ka kheema and Beans & minced meat curry from My Mom's Kitchen.

                        In addition to Spinach, dill leaves are also used in this recipe. At my place the dill leaves are called soyi ki bhaji they sure look like ordinary grass but are a good source of calcium, manganese and iron.Also try Khadi dal (lentils with dill). Now, to the recipe :-

Ingredients:

1. Spinach - 10 to 12 bunches
2. Minced meat / kheema - 150 gms
3. Dill leaves - 2 bunches
4. Onion - 1 no
5. Red chili powder - 1 tsp
6. Turmeric powder - 1/2 tsp
7. Ginger garlic paste - 1 tbsp
8. Green chilies - 5 nos
9. Salt - to taste
10. Oil - 3 tbsp

Method:

• Heat oil in a deep bottomed vessel.
• Add onion and saute for a minute.
• Add salt with ginger garlic paste, red chili powder and turmeric powder.
• Add washed and drained minced meat.
• Add washed and chopped spinach leaves. Cover and cook for 5 minutes. (the spinach will reduce in volume and will also leave water sufficient for cooking so do not add water at any point in the recipe.)
• Add slit green chilies and chopped dill leaves. Cover the vessel again and let it cook till all the water dries out. Turn off the flame.
• Serve hot.

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Happy Cooking!!!

Chicken khorma

                  At last, I have broken the streak of vegetarian recipes being posted one by one on the blog. It surprises me how I don't find meat recipes to upload while we're strictly non - vegetarians anyway, here today I have with me the deal breaker Chicken khorma.            

                  Chicken khorma is a yogurt based curry with a rich masala paste made using poppy seeds, dry coconut and almonds. It is kept on a thin consistency to pair well as a gravy with rice. It is a quick recipe as you can cook the chicken directly without leaving it for marination for hours but then, remember to coat the chicken well with the masala paste and for that your hand will come handy. Also try the veg version of this curry Vegetable Khorma.

                         Chicken Khorma is one of those dishes made on occasions to accompany Naan, Pulao or Bagaara Khaana making it a party special recipe. In the above picture it is served with Bagaara khaana.

                       You may also like to see some more party special recipes like Dum ke tamaate (stuffed tomatoes gravy), Kababchini ka kheema, Aloo matar til, Fitni pulao and Boot pulao from My Mom's Kitchen. Getting back to today's recipe :-

Ingredients:

1. Chicken - 1 1/2 kg
2. Curd - 1/2 kg
3. Poppy seeds / khus khus -100 gms
4. Dry coconut - 100 gms
5. Almonds - 12 to 15 nos
6. Onion - 1 large
7. Ginger garlic paste - 1 tbsp
8. Red chili powder - 1 tbsp
9. Turmeric powder - 1/2 tbsp
10. Coriander leaves - few
11. Mint leaves - few
12. Green chilies - 3 to 4 nos
13. Salt - to taste
14. Oil - 5 tbsp

Method:

• In a blender jar blend together poppy seeds, dry coconut and almonds (you can also blend them separately).
• To the above masala paste add the spices - turmeric powder, red chili powder, salt and ginger garlic paste along with one cup of water.
• Wash the chicken pieces well.
• Now, to the chicken add curd and the prepared masala paste. Mix well using hand.
• Heat oil in a vessel.
• Add onions and saute for over a minute.
• Add chicken along with little water. Let it cook for about 12 to 15 mins while stirring occasionally.
• Next, add chopped coriander leaves and mint leaves with slit green chilies.
• Cook on low flame for another 5 to 7 minutes. Adjust the salt level.
• Serve hot.

                      For more chicken recipes do check out Chicken curry, Chicken stir fry & Chicken shawarma from My Mom's Kitchen!

Do share your thoughts in the comments section below.

Happy Cooking!!!

Pav Bhaji

            Although popularized as Bombay chat item Pav Bhaji, Pav bhaji is actually famous all over India and Hyderabad is no exception.

                                         

       

                       I mostly order for Pav Bhaji whenever I visit Numaish or the annual exhibition held in Hyderabad every year. Traders from all across the country come and sell their products, it was 1st started during the reign of last Nizam of Hyderabad Mir Osman Ali. Another reason for writing so much about Numaish today, is that an unexpected fire mishap happened this Wednesday night which burned down 250+ stalls which included clothes, dry fruits, toys and what not! Luckily lives were saved but items worth crores turned to ashes. What hurts me is that probably the food stall where I ordered my favorite Pav Bhaji has also become the victim and it is such a sad coincident that I made this Pav Bhaji in the afternoon & the mishap occurred the same night.


                       Well, getting back to Pav Bhaji it is mostly served along with a dollop of butter. Here I have omitted it and also very lightly toasted the pav i.e. bread but you can use as much as butter you like. The butter the better :)


                       Pav Bhaji like other chat items dosen't require much preparation neither there is a need of any sorts of chutneys. It can be made in a jiffy in just three small steps - 1) boil the veggies 2) make the curry with the veggies and 3) toast the pav & just serve. Now let's head onto the detailed recipe.

Ingredients:

1. Pav bread - 1 packet (my pack had 3 pairs)
2. Potato - 1 large
3. Carrot - 1 no
4. Peas - 1/4th cup
5. Onions - 3 nos 
6. Tomatoes - 2 to 3 nos
7. Coriander leaves - few
8. Garam masala - 1 tsp
9. Bay leaf - 1 no
10. Red chili powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. Ginger garlic paste - 1 tbsp
13. Salt - to taste
14. Oil - 2 tbsp
15. Butter - as required
16. Lemon - 1 no

Please note that I have used garam masala in this recipe instead of Pav Bhaji masala as more or less the ingredients are same and that did not alter the taste of my prepared dish however, you can use Pav Bhaji masala if you have it.

Method:

• Pressure cook potatoes peel them and dice into cubes.
• Peel carrot and boil it along with peas.
• Heat oil in a vessel add bay leaf and half of the onion and preserve the rest for serving. 
• When onion turns soft add ginger garlic paste, red chili powder, turmeric powder, garam masala and salt.
• Add in the tomatoes and cook till pulpy. Mix well.
• Add the potatoes and carrots. Using a potato masher mash the potatoes very well.
• Add little water to get the desired gravy consistency.
• Lastly add the peas and coriander leaves, give a final stir and remove from flame.
• Heat a tawa or griddle. Add a tsp of butter and lightly toast the pav till brown.
• Serve the bhaji with toasted pav finely chopped onion and a wedge of lemon. You can also top the bhaji with a tsp of butter as they mostly do in shops.

 

You may also like Vegetable Oats Kofta, Masala chana chaat, Matar kachori, Aloo bonda and Masala vada from My Mom's Kitchen.

Wish to hear from you...

Happy Cooking!!!