Dry Fruits Milkshake

                  
                       Dry fruits are power house of essential nutrients and vitamins and today's dry fruit milkshake is a healthy refreshing drink. Now, that we are almost towards the end of Ramadan this post probably marks the last recipe for Ramadan 2019 in a fashion we love the most, the healthy way.

                The dry fruits I used for this milkshake are walnuts, figs, almonds and fresh dates. Figs are rich in fiber, a great source of calcium and iron and very beneficial for people suffering from Anemia. It is also rich in anti oxidants and other minerals like potassium, copper and vitamins such as Vitamin A and K. Walnuts are rich in Omega 3 fats, they help reduce bad cholesterol in the body, help in improving brain function and they contain higher amounts of anti oxidants than any other food. Almonds are rich in Vitamin E, while also being loaded with anti oxidants and help in maintaining bone strength and strengthen the immune system. Fresh dates have plenty of health benefits and that forms the reason that the fast is opened with dates. They are also rich in anti oxidants, they are naturally sweet and help maintain blood sugar balance, boost brain health and maintain bone mass.

               You may also like to try other healthy drinks like Badam milk, Carrot milkshake,  Strawberry milkshake, Mango milkshake and Milk sherbet  from My Mom's Kitchen! Now, to today's recipe :-

Ingredients:

1. Almonds - 8 to 10 nos
2. Walnuts - 8 to 10 nos
3. Figs - 5 to 6 nos
4. Fresh dates - 4 to 5 nos
5. Milk - 3 cups
6. Honey - 1 tbsp (optional)
7. Saffron - few strands

Method:

• Soak the dry fruits in water for about an hour or till they soften a bit.
• Peel the almonds and break down figs and dates into smaller bits for smooth blending.
• Take all the ingredients together in a blender. Figs and dates are naturally sweet but if you think you require the milkshake to be sweeter add honey or sugar or brown sugar. Blend till smooth.
• Pour in glasses, garnish with saffron strands and serve warm or chilled.

            Our dry fruit milkshake was served with the Ramadan special delicacy Dahi wade you may also like to serve it with Rava vada, Masala vada, Corn fritters or Egg spring rolls from My Mom's Kitchen.

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

Happy Cooking!!!

Aloo Bhindi Fry

                      Fifty percent of me loves potato (aloo) which I always express in my potato related posts and the other half of me loves okra (bhindi) although this equation faces an imbalance at a lot of situations under the circumstances that prevail but, like the saying goes "Where there's a will, there's a way" I achieve the hundred percent of my satisfaction with Aloo bhindi fry which has both my favorite veggies potato and okra and that is today's recipe that I wish to share with you.

                     The crispy bhindi combines well with the soft potatoes in the company of aromatic spices that are widely present in every Indian kitchen.

                     Aloo bhindi fry serves as a perfect accompaniment to your chapatis be it breakfast, lunch or dinner. You can also pack it for your child's lunch box. If you are looking for more simple sabzi recipes then do check out Cabbage sabzi, Aloo matar til, Gobi matar, Aloo pyaaz and Beans and potato curry from My Mom's Kitchen. Now to the recipe :-

Ingredients:

1. Potato - 1 large
2. Okra - 25 to 30 nos
3. Onion - 1 no
4. Cumin seeds - 1 tsp
5. Red chili powder - 1/2 tsp
6. Turmeric powder - 1/2 tsp
7. Coriander powder - 1 tsp
8. Green chilies - 3 nos 
9. Coriander leaves - few
10. Salt - to taste
11. Oil - 2 tbsp

Method:

• Wash and cut both the ends of bhindi and slice it finely.
• Peel the potatoes, wash and slice it finely for easy cooking or dice into small cubes.
• Heat oil and add cumin seeds.
• Add sliced onions along with slit green chilies and saute for a couple of minutes.
• Once the onions begin to change their color add potatoes. 
• When the potatoes are half cooked add the bhindi.
• After a few minutes add red chili powder, turmeric powder and coriander powder. Mix well to combine.
• When both the veggies have cooked completely add salt and adjust to taste.
• Add coriander leaves and cook on low flame for a few more minutes.
• Serve hot with chapatis.

 

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!!!

Mango sponge cake

                 The season of Mangoes is in full swing and I'm yet to post my 1st recipe using the King of fruits on my blog. So, here it is Mango sponge cake. A simple light and fluffy cake that's an absolute bliss.

                    This recipe for Mango sponge cake is egg less. It is rich in Mango flavour, super creamy with a lovely texture baked to win everybody's heart. This cake is an ideal one for the beginners to try as it is an absolute fuss free cake and you must try it especially when you have got bored baking the regular vanilla and chocolate sponge cakes.

                     I have left my cake plain just like that after baking as I wanted the Mango flavour to highlight in my every bite however, you might like to add whipped cream or chocolate frosting and also garnish with sprinkles or some more chopped mangoes it's all up to you. For me this simple plain cake gets a 100 on 100. So, here's the detailed recipe :-

Ingredients:

1. Maida / Plain flour - 2 cups
2. Powdered sugar - 1 cup
3. Mango pulp - 1 cup
4. Baking powder - 1 tsp
5. Baking soda - 1/2 tsp
6. Milk - 1 cup
7. Oil - 3 tbsp 

Method:

• Sieve together the dry ingredients in a bowl i.e. flour, sugar, baking powder and baking soda.
• In another mixing bowl take mango pulp and add oil to this. Mix well.
• Add the dry ingredients to the wet in batches to get a lump free mixture. (My mangoes were sweet enough you may have to adjust the sugar amount to get the desired sweetness. Also you can add essence to the cake)
• Add milk slowly in batches to get a smooth lump free batter.
• Transfer the batter to a greased baking tin.
• Bake at 160 C for 30 minutes in a pre heated oven or till a tooth pick inserted comes out clean. (Keep a check on the cake as each oven settings varies).
• Remove from oven and let it cool on wire rack for some time.
• Cut into pieces and serve. 

            You may also like to bake  Eggless chocolate cake, Chocolaty coconut bites and Chocolate vanilla marble cake  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!!!

Sinangag (Garlic fried rice)

                 Rice is our staple food and flavored rice is what we all love to eat. In today's post rice is flavored with Garlic. Garlic fried rice or Sinangag is a Filipino fried rice dish usually made from left over rice. The stale rice gives a firm look to the grains and the dish like so. Moms, note down this might soon turn out to be your kids next favorite dish.

                 Garlic has immense benefits it can combat sickness as it is widely known for its anti inflammatory properties, it can reduce blood pressure and also lower cholesterol levels reducing the risk of heart diseases.

                 If you are looking for more recipes where you can include garlic then do check out Falafel, Lobia chawal, Sweet n sour carrot salad, Thai green mango salad and Til ki chutney from My Mom's Kitchen. Now onto today's recipe :-

Ingredients:

1. Cooked rice - 2 cups
2. Garlic cloves - 8 to 10 nos
3. Spring onions - 3 to 5 nos
4. Salt - to taste
5. Oil - 1 tbsp

Method:

• Finely mince the garlic and chop the spring onions separating the white and greens.
• Heat oil in a pan.
• Add the minced garlic and whites of spring onions. Saute for over a minute.
• When the onion turns soft add in the rice.
• Season with salt and give a good stir to mix everything well.
• Add in the greens of spring onions preserving a few to garnish.
• Toss well, garnish and serve hot.

                 Sinangag the staple breakfast of Filipinos is mostly served with egg to provide the protein content to the body. You may also like to serve it with Green Omelette, Veg manchurian, Chicken stir fry, Sweet corn curry  or Mutton kebabs from My Mom's Kitchen!

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

Happy Cooking!!!

Egg spring rolls

                 Egg spring rolls recipe made from the scratch. Delicious, scrumptious, crispy...
              
                Spring rolls are an appetizing starter in the Chinese section of the menu. The recipe that I'm sharing today is more of Indo-Chinese being low on Chinese as my Mom does not add any sauces while cooking. And more over these are egg spring rolls having egg in addition to the veggies as my Mom loves including them she also includes it in Egg pepper noodles and Egg macaroni do check them out...

               Egg spring rolls were part of our Iftar menu this week. They were made in abundance as we shared them with neighbors and other family members. My niece instantly messaged me giving a full five star for the rolls and said how much they all loved it. The Egg spring rolls were served along with Chana dal snack (the one in the pic above) and Chudwa.

                Egg spring rolls can be served with Date and tamarind chutney or Til ki chutney to give it an absolute Indian twist or also serve it with tomato ketchup or any other chutney that you'd prefer. You can also omit egg and make it Veg spring rolls and also include or exclude the vegetables of your choice. I highly recommend adding green peas when in season. Now to the detailed recipe:-

Ingredients:

For filling:

1. Cabbage - 2 cups
2. Carrot - 2 to 3 nos
3. Capsicum - 1no
4. Salt - to taste
5. Oil - 1 tbsp

Egg filling:

1. Egg - 2 nos
2. Salt - to taste 
3. Black pepper - 1 tsp
4. Oil - 1 tbsp

For sheet:

1. Palin flour (Maida) - 3 cups
2. Water - as required
3. Milk - 1 tbsp (optional)

Fir frying:

1. Oil - for deep frying

Method:

• Chop cabbage and capsicum very finely.
• Grate the carrots.
• Heat oil in a pan add cabbage followed by capsicum and carrots.
• Saute for a couple of minutes on high flame. 
• Season with salt.
• Remove from flame and keep aside.

                                   

• Heat oil in a pan.
• Beat in the eggs.
• Season with salt and pepper. 
• Scramble the eggs very well. Remove from flame and keep aside.

• In a mixing bowl take flour and add water slowly and knead into a soft dough. You may add a little milk to make the dough softer.
• Pinch out lemon sized balls out of the dough.
• Take one ball and roll into thin sheet like a chapati.
• On one end place the vegetable and scrambled egg mixture.

 

• Roll the lower end upwards to give it a shape of log.
• Using a sharp knife cut the rolls of desired shape and size. My Mom gave a slant cut.

                           

• Slightly press on the ends to prevent the mixture from falling out. Repeat the same with the rest.
• Heat oil in a large pan for deep frying. 
• When the oil is moderately hot slowly slide in the rolls and fry till golden brown on both sides.
• Remove to an absorbent sheet.
• Serve hot.

 

   You may also like to try other Ramadan special recipes like Rava vada, Masala vada, Falafel, Vegetable Oats Kofta and Matar kachori  from My Mom's Kitchen.

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

Happy Cooking!!!

Sukha Bhel

           While Bhel Puri is my favorite sukha bhel comes as a rescue when the bhel cravings hit. The main difference between the two being that sukha bhel, sukha meaning dry doesn't require any chutneys like the Date & tamarind chutney or the green chutney. It is easy to assemble and ready in just a few minutes.

               For the bhel, you can gather all of your favorite ingredients together. It being summer now, I tossed in a raw mango besides onion, cucumber and tomato the trio being mandatory for a bhel. I added peanuts for the crunch you can also add some moong sprouts to make your bhel healthier.

               If you are looking for more recipes to try using raw mango then do try Abshola (raw mango drink), Thai green mango salad and the summer special of our home Kairi ki chutney. Now to today's recipe :-

Ingredients:

1. Puffed rice - 2 cups
2. Gram dal Sev - 1/2 cup
3. Roasted peanuts - 1/4th cup
4. Onion (small) - 1 no
5. Cucumber - 1 no
6. Tomato - 1 to 2 nos
7. Raw mango - 1/4th cup
8. Crushed pooris - few
9. Coriander leaves - few
10. Red chili powder - 1 tsp
11. Salt - to taste

Method:

• Toss in all the ingredients together in a large mixing bowl. 
• Mix well to combine
• Garnish with sev, coriander leaves and serve.

       You may also like to try Pav Bhaji, Masala chana chaat, Chana dal snack, Lobia salad and Chudwa 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!!!

Fruit Chaat

                       As it is Ramadan let me introduce to you today to a dish without which our Ramadan is incomplete and that is Fruit Chaat.

                      We first tasted fruit chaat back in the 90's when we first visited Saudi during Ramadan and one of our relative residing their had prepared this for us. The taste had struck us in such a manner that there has been no looking away, every year during Ramadan this lip smacking dish adores our table through out the month-every single day. Infact we avoid Iftar parties because all we want to have is Fruit chaat.

                      Fruits are naturally low in Sodium and fat content while being loaded with essential nutrients like potassium, Vitamin C, folate and dietary fiber and are a great option to break your fast with specially when you want to avoid oily food. But, fasting or not fasting do try this recipe atleast once, you can include or exclude fruits as per your liking. Also try other recipes which include fruits like Fruit custard, Mango sponge cake, Mango milkshake, Strawberry milkshake and Orange kheer.          

                     Many people complicate the fruit chaat recipe adding salt and making it a little bit tangy but ours is simple and sweet as we add only sugar and yeah since it is chaat a little of chaat masala. So, here is the detailed recipe for you.

Ingredients:

1. Apple - 1 no
2. Banana - 1 no
3. Grapes - 10 to 15 nos
4. Sweet lime - 1 no
5. Orange - 1 no
6. Pomegranate - 1/4 cup
7. Sugar - 2 to 3 tbsp
8. Chaat masala - 1 tsp

Method:

• Chop the fruits finely. 
• Wash pomegranate seeds and grapes. De-seed the grapes if needed.
• Take all the ingredients together in a bowl and mix well. Adjust the sugar amount as mostly all fruits are sweet and you may require only 2 tbsp of it. 
• Serve immediately.

                       Remember to add sugar when you are ready to serve as the fruits will ooze out water, even that tastes good though!

                     If you are looking out for a few more Ramadan special dishes then do check out Chana dal snack, Kheema luqmi, Dahi vade, Masala vada and Rava vada 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.

Ramadan mubarak &

Happy Cooking!!!

Thai green mango salad

                           Thai green mango salad, this was a post from Sangita of Bliss of Cooking that I came across about two weeks ago in a cooking group on Facebook. Her picture made me drool & I instantly commented "tempted to try". Well, that was an honest comment. Thai food always intrigued me but an excuse was always up my sleeve either regarding the ingredients or a doubt if that will suit my palate but, nothing of that sort this time & I'm delighted because Thai green mango salad or Som Tum Mamuang (God knows how it is pronounced) was worth the try and we all loved it at my home infact we fell short of it. You too go ahead and give it a try.

                          I made three minor changes to the original recipe. Firstly I used store brought red chilli flakes, secondly did not use mortar and pestle as she had suggested and finally I did not have Peanut oil or Sesame oil so instead I went ahead with Olive oil. You can find the original recipe here. True to what it read this salad has an interesting fusion of taste it is salty, spicy, tangy and sweet all at the same time and those peanuts are sure to elevate your mood.

                        If you are looking for more healthy salad recipes to try this summer then do check out Brown chana salad, Sweet n sour carrot salad, Lobia salad and Fresh green salad from My Mom's Kitchen! Now, to today's recipe :-

Ingredients:

1. Raw mango - 1 cup
2. Cucumber - 1/2 cup
3. Green bell pepper - 1/2 cup
4. Red bell pepper - 1/2 cup
5. Onion - 1/2 cup
6. Coriander leaves - few
7. Peanuts - 2 tbsp
8. Spring onions - few

For dressing:

1. Spring onions - few
2. Sugar - 1 tsp
3. Red chilli flakes - 1 tsp
4. Garlic cloves - 2 nos
5. Soya sauce - 1 tsp
6. Lemon juice - 1 tsp
7. Salt - to taste
8. Olive oil - 1 tbsp

Method:

• In a small mixing bowl take finely minced garlic, red chilli flakes, sugar and lemon juice.
• Add chopped spring onions, soya sauce and olive oil. Season it with salt. Cover and keep aside for 15 minutes.
• Meanwhile slice the veggies.
• Dry roast the peanuts. Remove the skin and crush them into halves.
• Take all the ingredients in a large bowl keeping aside a few peanuts and coriander leaves for garnishing.
• Slowly pour the dressing over the chopped veggies and give it a good mix.
• Garnish with peanuts and coriander leaves and serve.

                                       

                    So, the bottom line for today's post is that I have experienced bliss of cooking today in My Mom's Kitchen. ☺💓                  

                   And while it's still the season of raw mangoes or kairi as we call it do try the recipes using them, the summer special of our home Kairi ki chutney and a healthy refreshing drink and my favorite Abshola .

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

Connect with me on instagram and facebook

Happy Cooking!!!

Dalcha

                                  After completing the series for kids vacation special recipes I'm back to the roots of My Mom's Kitchen, the Hyderabadi cuisine and today I'm sharing another gem from the Hyderabadi cuisine called the "Dalcha".

                         

                          One can safely label this dish under party special category as dalcha is made specially on special occasions. It is mostly served with Bagara khaana or Fitni pulao and some times with Boot pulao too. What makes it stand apart from the regular dal is that dalcha has bottle gourd in it. North Indians would probably prefer calling it as lauki ki dal.

                          Bottle gourd which is known as lauki in Hindi is mostly referred to as kaddu in my region though kaddu in Hindi stands for pumpkin. I wonder what created this confusion at times. Anyway, bottle gourd whether you call it lauki or refer it as kaddu has many benefits, it is rich in Vitamin C, Vitamin K and Calcium and it also helps fight the bad cholestrol in the body.

                          Dalcha is generally made using chana dal but at my home like in many dishes, we use moong dal and when compared to chana dal, moong dal is easily digested and also cooks very fast. If you are looking to try more recipes with moong dal then do try Dal bhaji, Hyderabadi khatti dal and Shami kebab from My Mom's Kitchen. Now, to today's recipe :-

Ingredients:

1. Bottle gourd - 1 medium
2. Moong dal - 2 & 1/2 cups
3. Tomato - 3 nos 
4. Tamarind pulp - 2 cups
5. Ginger garlic paste - 1tsp + 1 tbsp
6. Red chili powder - 1tsp + 1 tsp
7. Turmeric powder - 1tsp + 1 tsp
8. Coriander leaves - few
9. Curry leaves - 1 sprig + 1 sprig
10. Green chilies - 5 to 6 nos
11. Salt - to taste 
12. Oil - 2 tbsp

Method:

• Soak Moong dal in water for about half an hour or at least fifteen minutes. 
• Peel the bottle gourd. Cut into half discard the seeds and cut into small pieces like in the picture shown below.

                                       

• Heat oil in a heavy bottomed vessel.
• Add bottle gourd, 1 tsp of red chili powder, 1 tsp of turmeric powder, 1 tsp salt and 1 tsp of ginger garlic paste.
• Add 1 glass of water and cover with lid.
• Remove the lid after a few minutes and add a sprig of curry leaves and a few coriander leaves. 
• Cover again. When the bottle gourd has cooked completely switch off the flame and keep aside.
• Take the soaked dal in pressure cooker with little water.
• Add chopped tomatoes, slit green chilies, turmeric powder, red chili powder and 1 tbsp ginger garlic paste. Pressure cook for around two to three whistles.
• Remove from flame and add salt to taste. Mash the dal using a masher.
• Place the cooker back on stove this time without the lid. Add tamarind pulp.
• Add another sprig of curry leaves (leaves with twig) and few more coriander leaves and bring it to a boil.
• Add the prepared dal to the afore cooked bottle gourd or vice versa. Mix well. 
• Let it cook for 2 to 3 minutes before giving a final stir and switching off the flame.
• Serve hot.

                  My Mom served it to our guests this dalcha along with Fitni pulao, Broad beans and potato curry and Sabudana kheer.

 Hope you like it 😃 and if you do, let us know by mentioning it below in the comments section.

Happy Cooking!!!