Falafel

                      Falafel is an Arabian dish and stands next to Chicken shawarma in my list of favorites. Made from chick peas Falafel forms a great snack to munch on as chick peas are rich in protein and form a good source of fiber and contain several key vitamins and minerals.

                               Falafel is not only healthy but also very easy to prepare. Although it might seem that they are a little time consuming the end result is beyond satisfaction. Falafel can be served with any types of ketchup and sauces or mayonnaise however, traditionally it is served with Hummus. You can also serve it with Til ki chutney a close Indian variant to hummus.

                               For more recipes using white chickpeas check out Chole puri, Chana vegetable biryani. If you wish to try recipes with their counter part black / brown chana or chickpeas then do try Masala chana chaat and Brown chana salad however, if you are interested in using green chana then do check out Boot pulao and mixed fried rice from My Mom's Kitchen! Now, to today's recipe :-

Ingredients:

1. Chickpeas - 1 cup
2. Onion - 1 no
3. Garlic - 4 cloves
4. Red chili powder - 3/4 tsp
5. Coriander powder - 1/2 tsp
6. Pepper powder - 1/2 tsp
7. Cumin powder - 3/4 tsp
8. All purpose flour - 2 tbsp
9. Baking soda - 1/4 tsp
10. Coriander leaves - 1 bunch
11. Lemon juice - 1 tbsp
12. Salt - to taste
13. Oil - for deep frying.

Method:

• Soak the chickpeas overnight in water. 
• Drain the water and add chickpeas to a food processor along with all the other ingredients except oil and grind. The mixture should not be very smooth a few crumbs here and there are alright.
• Cover the mixture and place it in refrigerator for an hour.
• Remove from fridge and make round balls.
• Simultaneously, heat oil for deep frying and fry the prepared balls in batches till a nice golden color appears.
• Serve hot.

                                                    


                        You may also like to try snacks recipes like the south Indian favorite Rava vada, or Chudwa a perfect snack to pair with your evening tea, or an English summer delight Mint cucumber sandwich, or just like falafel an Indian chana dal based vada called the Masala Vada or the famous north Indian snack Matar kachori from My Mom's Kitchen!

                        Too many options too short life, go ahead and share the joy of taste with your loved ones today...

Happy Cooking!!!

Meethi Dal

                     Meethi dal is quite close to dal fry in taste. It is called meethi dal because it lacks the tamarind that is used to give the sourness in Hyderabadi khatti dal. Meethi dal tastes best with flat breads and jeera rice. And it is a delicious option for breakfasts.

                 

           Meethi dal at my home is made using lentils unlike others who prefer making it with different dals. I even had a debate with a friend who stood firm that meethi dal cannot be made with red lentils and I told her to just wait for the post to get uploaded on blog so here it is, watch it out!✌ Khadi dal (lentils with Dill) is another recipe to try using lentils, do check it out!

           Meethi dal recipe involves two major steps 1st cooking the dal 2nd preparing the tadka. You can also add fried onions to the tadka or tempering. 

Ingredients:

For dal:

1. Lentils / Masoor ki dal - 100 gms
2. Turmeric powder - 1/2 tsp
3. Ginger garlic paste - 1 tbsp
4. Salt - to taste
5. Water - as required

For tadka:

1. Cumin seeds - 1 tsp
2. Curry leaves - 1 sprig
3. Oil - 2 tbsp

Method:

• Soak the lentils for about half an hour you can also skip this step but soaking ensures fast cooking.
• In a cooking vessel take the washed or soaked dal and add turmeric powder. Mix to combine.
• Add enough water to cook the dal.
• When it comes to a boil reduce the flame. When all the water dries up or is present in minimal amount add ginger garlic paste. Give a stir.
• When dal has cooked through add salt.
• Remove from stove and mash the dal using a masher.
• Place it back on stove and add water to get the desired consistency.
• In another pan heat oil for tadka or tempering. Add curry leaves and cumin seeds. 
• Transfer the contents of the pan to the prepared dal. 
• Serve hot.

           You may also like to try breakfast options like Cabbage sabzi, Drumsticks Besan curry, Dal bhaji, Aloo matar til and Beans & potato curry from My Mom's Kitchen!

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!!!

Hyderabadi kofta curry (Meatballs curry)

                     This is a special post not only am I sharing one of my favorite Hyderabadi recipe but it is my 100th post on blog! ✌☺ Took a while to come here but it feels so great... my 1st post came in a hurry but this has been a well planned one.

                      Kofta curry or kofton ka salan as it is called in Hyderabad, (salan meaning curry) is a curd based rich curry with koftas or the meatballs prepared using minced meat with greens like coriander, mint leaves and green chilies. So the koftas in itself taste very delicious. The rich gravy is a mixture of poppy seeds and coconut with curd. Tough that it might seem but it is actually very easy to prepare and goes well with rice like Bagaara khaana or the simple daily steamed rice. My Mom served this mouth watering kofta curry with rice and Tomato chutney  on my aunt's visit a few days ago.




             You may also like to try different kofta recipes like Palak ke kofte, Vegetable oats kofta and fitni pulao (a rice dish with smaller version of koftas) from My Mom's Kitchen.

             As I mentioned above this post completes my hundred recipes on blog, I've always shared easy and simple recipes from My Mom's Kitchen a few made by her and a few by me. There isn't much space here to cover all the recipes so I'm mentioning only a few landmarks do check them all!

My 1st post on Liver fry 
10th post on Chana vegetable biryani
25th post on Macaroni
50th post on Jeera biscuits and
75th post on Pudiney ke namak paare.

Now to today's recipe :-

Ingredients:

For koftas:

1. Minced meat - 1/2 kg 
2.  Dalia powder - 3 tbsp
3. Green chilies - 4 nos
4. Coriander leaves - few
5. Mint leaves - few
6. Ginger garlic paste - 1 tbsp
7. Red chili powder - 1 tbsp
8. Turmeric powder - 1 tbsp
9. Salt - to taste
10. Oil - 2 tbsp

For gravy:

1. Curd - 300 gms
2. Onion - 1 no
3. Khus khus (poppy seeds) - 2tbsp
4. Dry coconut - 1 no
5. Ginger garlic paste - 1 tbsp
6. Red chili powder - 2 tsp
7. Turmeric powder - 1 tsp
8. Green chilies - 4 nos
9. Coriander leaves - few
10. Mint leaves - few
11. Salt - to taste
12. Oil - 3 tbsp
13. Water - 1 cup

P.S. dalia powder used here is the roasted chickpea powder it is used as a binding agent for the koftas.

Method:

• Slit 4 green chilies and add it to the minced meat along with coriander and mint leaves. 
• Next, add in the dalia powder, 1 tbsp red chili powder, 1 tbsp turmeric powder, 1 tbsp ginger garlic paste, salt to taste and 2 tbsp oil. 
• Blend this to a smooth paste and until combined. (You can do it in batches if not altogether)
• Pinch out small portions of the minced meat mixture and roll over greased palms to form koftas or meat balls like in the picture below.

  

• Dry roast khus khus and a piece of dry coconut and grind them to a smooth paste.
• To the above paste add a tablespoon of ginger garlic paste, 1 tsp turmeric powder, 2 tsp red chili powder and salt to taste. Keep aside.
• To prepare the gravy, heat oil in a heavy bottomed vessel.
• Add sliced onion and fry till golden brown.
• Add the prepared coconut khus khus masala paste.
• Now add the curd along with 1 cup of water. Cover and cook till it comes to a boil.
• Now lower the flame and add the prepared koftas. Do not stir immediately or the koftas will break apart. Stir only after a few minutes have passed by.
• Cover and cook for next 8 to 10 mins.
• When it starts leaving oil on sides add slit green chilies, coriander leaves and mint leaves. Again cover and cook for another 5 minutes.
• Serve hot.

            If you are looking forward to try more recipes using minced meat then do try calcium & protein rich dish Palak kheema, or a simple Kheema curry,  or a tempting snack or starter dish Kheema luqmi, our winter favorite Kheema baingan masala or a heart winning combo dish Aloo kheema from My Mom's Kitchen.

Share your thoughts down below in the comments section.

Happy Cooking!!!

Hyderabadi Khichidi

                       Khichidi - the national food of India. Every region has its own unique style and flavour for Khichdi. While its main ingredients are rice and lentils the style of preparation highly varies. Most of the Khichdis are soft cooked considered best for diet and highly consumed when taken ill but my Hyderabadi Khichdi lies on the contrary planes, the grains are intact, the accompaniments are many and is a grand affair mostly served for sunday breakfasts or rather brunch.

                  Khichidi is flavoured with mint, turmeric and cinnamon. Its main accompaniments as you can see in the pic above are khatta, Kheema curry, Pyaaz ka anda and lots of papad & badis. These are mandatory. However they are some more accompaniments like desi ghee, varieties of pickles, dry coconut chutney and Kairi ki chutney that are served if available. Just in itself Khichidi is a great option to feed kids. It is tasty, not so spicy and what tops it all is the combination of rice and lentils or the carbohydrate and protein the two most essential nutrients for any age group. So, here comes the recipe :-

Ingredients:

1. Rice - 1 kg
2. Masoor dal / red lentils - 100 gm
3. Onion - 2 nos
4. Shahjeera / caraway seeds - 1 tsp
5. Cinnamon stick - 2 to 3 pieces
6. Cloves - 2 no (optional)
7. Cardamom - 2 no (optional)
8. Coriander leaves - few
9. Mint leaves - few
10. Green chilies - 4 to 5 nos
11. Turmeric powder - 2 tsp
12. Ginger garlic paste - 1 tbsp
13. Salt - to taste
14. Oil - 3 tbsp

Method:

• Wash together rice and lentils and keep aside.

• In a vessel to cook rice heat oil.
• Add onions once they turn translucent add ginger garlic paste followed by coriander leaves, mint leaves and green chilies.
• Drain water and add rice and lentils. Add enough water to cook rice you should be able to stir freely.
• Add salt and turmeric powder.
• Add shahjeera and cinnamon sticks.
• Cover with lid and let it cook. Stir occasionally.
• When water content reduces to minimum lower the flame and cook till all the water dries up.
• Serve hot.

                    Also try other rice dishes like Lemon rice, Chana vegetable biryani, Tomato rice, Boot pulao and Mixed fried rice from My Mom's Kitchen.

Do share your views with me in the comments section below.

Happy Cooking!!!

Cabbage sabzi

                       Often we are attracted to eat sandwiches and these days, oats for our breakfasts but there are surely days when we wish to have some simple wholesome good old days styled breakfasts like our moms or grand moms did for us, roti with a sabzi and when you ask me which sabzi I'd prefer then it has to be this Cabbage sabzi, a simple tempered dry sabzi that pairs perfectly with rotis.

                     Cabbage is packed with Vitamin C and is also an excellent source of Vitamin K. It can help lower blood pressure, and cholestrol levels while promoting digestion. Cabbage is a popular choice in salad recipes do try this simple Fresh green salad.  

                    This Cabbage sabzi is easy to make and does not take much time to cook making it an apt recipe to try for the busy scheduled mornings and this sabzi can also be packed for lunch box.You can also make it as spicy as you want so here comes the recipe :-

Ingredients:

1. Cabbage - 1 no
2. Onion - 1 no
3. Mustard seeds - 1 tsp
4. Red chili powder - 1 tsp
5. Turmeric powder - 1/2 tsp
6. Ginger garlic paste - 1 tbsp
7. Curry leaves - 1 sprig
8. Green chilies - 4 to 5 nos
9. Coriander leaves - few
10. Salt - to taste
11. Oil - 2 to 3 tbsp

Method:

• Heat oil in a deep bottomed vessel. 
• Add mustard seeds, once they crackle add curry leaves.
• Add thinly sliced onion followed by salt. Saute for a minute.
• Add red chilli powder and turmeric powder. Mix well.
• Add chopped cabbage and cover the vessel. After a couple of minutes remove the lid, the cabbage slightly reduces in volume add approximately 1/2 cup water mix and cover with the lid again and let it cook for 5 to 7 minutes.
• Add slit green chilies and coriander leaves. Stir well.
• After a few minutes when the water has dried up switch off the flame.
• Serve hot.

                                                         

                      Also try other vegetable sabzis like Vegetable khorma, Raw banana fry, Dal bhaji, Aloo matar til and Beans & potato curry from My Mom's Kitchen.

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!!!

Vermicelli kheer

            As am nearing the milestone of reaching my 100th post on blog this being the 97th, the excitement is all over the place suddenly every little detail matters and every dish is worth publishing no matter how many thousands of times people before me might have shared it and amidst all this work with a biggg drafts list pending and begging for attention I'm here with my latest offering Vermicelli kheer.

                    Vermicelli kheer has two main ingredients one being vermicelli itself and second milk the most essential ingredient to make a kheer. Vermicelli kheer very easy to put together, requires very less cooking time and tastes heavenly. You can serve this amazing kheer as a bonus to your regular dinner or to your guests or make it on special occasions and festivals.

                     I used Bambino vermicelli to make this kheer Bambino being my favorite brand and I get them exclusively from Numaish along with pastas, spaghetti, macaroni and son papdi packets. I love doing free publicity for them 'coz I simply love the brand and like I often say in my posts "spread the joy of taste". If you are looking for more recipes to try with vermicelli or seviyan then do check out Kheema seviyan biryani, Vermicelli upma and Lemon seviyan.  Now, to the recipe :- (serves 4)

Ingredients:

1. Vermicelli - 1/4 cup
2. Milk - 2 & 1/2 cups
3. Sugar - 1/4 cup
4. Cardamom powder - a pinch
5. Pistachios - few

Method:

• Heat milk in a deep bottomed vessel and add vermicelli to it.
• Add sugar and give a good mix. Adjust the sugar level to your taste.
• When the vermicelli looks cooked add a pinch of cardamom powder and switch off the flame.
• Garnish with grounded pistachios and serve warm or chilled.

                                You may also like to try Orange kheer, Bread rasmalai, Fruit custard, Bread kaja and Gulgule from My Mom's Kitchen!

Happy Cooking!!!

Veg Manchurian

                    Today's recipe Veg Manchurian is  a very simple one, very famous one and known to all. It is placed under the Chinese section of the menu and is liked alike by young and old. Veg Manchurian is the first thing that comes to my Dad's mind whenever we discuss of getting something from the restaurants.What annoys me is the fact that some restaurants make it too spicy and some make it too sweet but my dad has figured out a place where we can get the perfect one but what better than making it at home?

                         Manchurian tastes best with fried rice or noodles and I served it with Egg pepper noodles and it also tastes great with Mixed fried rice and Carrot capsicum rice do try it. Now onto today's recipe :-

Ingredients:

For balls:

1. Cabbage - 1/2no
2. Carrot - 2 nos
3. Capsicum - 1 no
4. French beans - 8 to 10 nos
5. Spring onions - few
6. Corn flour - 2 tbsp
7. Plain flour - 2 tbsp
8. Black pepper powder - 1/2 tsp
9. Salt - to taste
10. Oil - for deep frying

For sauce:

1. Garlic - 4 to 5 nos
2. Green chilies - 2 nos
3. Spring onions - few
4. Soy sauce - 1/2 tbsp
5. Tomato ketchup - 1 tbsp
6. Red chili sauce - 1 tsp
7. Vinegar - 1/2 tsp
8. Corn flour - 1/4 tsp
9. Black pepper powder - 1/2 tsp
10. Salt - to taste
11. Oil - 1/2 tbsp

Method:

• In a bowl combine together grated cabbage, carrot, chopped capsicum, french beans and spring onions.
• Add corn flour, plain flour, salt and pepper and knead together to form a dough. The water from the veggies should be enough to get the dough together.
• Take small portions and make round balls.
• Heat oil for frying when it is moderately hot fry the balls in batches. When golden brown remove to a paper towel.
• To prepare the sauce heat oil and add chopped garlic and chopped green chilies. Saute for a minute.
• Add spring onions followed by all the sauces. Give a good mix.
• Very quickly add in the corn flour and the fried manchurian balls. Season with salt and pepper.
• Stir to coat the balls with the sauce and switch off the flame.
• Lastly add vinegar and stir.
• Garnish and serve.

                             You may also like to try Sweet corn curry, Chicken stir fry, Mutton kebabs, Palak ke kofte (Spinach balls) and Vegetable oats kofta from My Mom's Kitchen.

Do share your views with me in the comments section below.

Happy Cooking!!!

Date & Tamarind Chutney

                Date and tamarind chutney or sweet chutney or khajur imli ki chutney is an essential chutney if you are thinking of trying any Indian chaat recipe, let it be dahi puri, bhel puri, sev puri, samosa ragada or cutlet this chutney is needed in all of them except pani puri and my favorite Pav Bhaji.





                       The sweet chutney can also be served as an accompaniment to various pakodas or bhajiyas try serving it with Palak ke kofte, Matar kachori, Aloo bonda, Masala Vada and Rava vada from My Mom's Kitchen.

                       The sweet element in this chutney comes from the jaggery that is cooked with dates and tamarind and then blended to give chutney of a desired consistency. It is easy to make and keeps well when kept refrigerated in an air tight box for months together. You will need two main equipments to make the chutney namely the pressure cooker and a blender so let's head for today's recipe :-

Ingredients:

1. Dates - 1 cup
2. Jaggery - 1/2 cup
3. Tamarind - 1/4 cup
4. Chili powder - 1 tsp
5. Coriander powder - 2 tsp
6. Cumin powder - 1/2 tsp
7. Salt - to taste
8. Water - 1&1/2 cups + 1/2 cup

Method:

• In a pressure cooker take the deseeded dates, jaggery and tamarind along with 1 & 1/2 cups of water and pressure cook for three whistles or till the dates have turned soft.
• Remove the above mixture from the cooker after the steam has completely subsided. Let it cool for a while.
• Now, blend the above mixture using a blender adding another half cup of water.
• Using a strainer strain the chutney into a bowl.
•  Add all the spices and mix well. The chutney is ready.
• Serve with your favorite fritters or use as required in chaat recipes or store in an air tight box in freezer till ready to use.

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!!!

Egg Pepper Noodles

         College days bring up so many beautiful memories, and for me & my friends the best part about college was lunch time. Talks when they get mixed up with food become so much juicier. I often discuss how I loved those lunch hours here on my blog and outside, lunch time meant everybody's hand in everybody else's tiffin box. I still (like my friends) get cravings to have what my friends usually bought for their lunch and often cook it up this egg pepper noodles is one of them.

         This is my friend's recipe. At first, I hesitated a little to ask for it as I thought she might laugh up for what new can be possibly involved in cooking up a normal noodles dish? Sauteing the peppers adding a dash of sauce and then mixing it with boiled noodles but, oh wait there's nothing like that. I am glad that I finally asked her for the recipe 'coz it was absolutely contrary to my imagination. These pepper noodles are made with an Indian twist! Yup! You read it right there is some ginger garlic paste and coriander powder involved. I could not believe my ears when she pronounced coriander powder. Coriander powder & noodles how in world are they related? but then, a thought crawled in my mind that probably this is the x-factor that kept me glued to her box so, I closely followed her recipe & bingo! it was just the same. I'm so sooo happy! ☺💕 I served these noodles with  Veg Manchuria.

            Now, my friend's recipe was an egg free version but my Mom detests plain noodles they are too bland for her so whenever noodles are being cooked up an egg has to be involved and so following the rule what came up is Egg pepper noodles. You can include or exclude egg and also use veggies of your choice however, I would suggest you to follow the recipe closely for an amazing experience. So, here comes the recipe :-

Ingredients:

1. Noodles - 1 packet 
2. Egg - 1 or 2 
3. Red bell pepper - 1 no
4. Yellow bell pepper - 1 no
5. Onion - 1 no
6. Ginger garlic paste - 1tbsp
7. Red chili powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Coriander powder - 1 tsp
10. Black pepper - 1 tsp
11. Salt - to taste
12. Coriander leaves - few
13. Oil - 3 tbsp

Method:

• Boil noodles as per packet instructions. Keep aside.
• Beat together egg with salt and pepper.
• Heat a tablespoon of oil in a pan. Add egg and scramble it well. Remove and keep aside.
• Heat the remaining two tablespoons of oil. Add sliced onions with salt and saute for a minute.
• Add ginger garlic paste, followed by turmeric and red chili powder.
• Add thinly sliced peppers and give a good mix.
• Add coriander powder and the scrambled egg. 
• Toss in the boiled noodles adjust the spice levels season with some more salt and black pepper and serve hot.

                   Wanting more recipes to try with colored bell peppers? Then, check out the healthy Brown chana salad, tasty and tangy Sweet n sour carrot salad, protein filled Lobia salad, a heart warming Mixed fried rice, bud tickling Tomato spaghetti and simple yet delicious Lobia chawal from My Mom's Kitchen.

                   Wondering what this friend of mine drooled over in my tiffin box? Well, here it is Sutriyan and Kheema seviyan biryani.


                   Waiting for your thoughts...

                    Happy Cooking!!!