Masala Lobia

           Masala lobia is a flavourful snack dish with black eyed peas or lobia as the main ingredient. The regular dishes that I try with Lobia/Black eyed peas include Lobia chawal, Lobia salad and Lobia baingan masala, Masala lobia is different in a way that it serves both as an appetizer and a snack and is full of spices.

                                Masala lobia can be safely termed as a healthy snack as it possesses the goodness of lobia or black eyed peas. Lobia is power house of protein and a great source of it to the vegetarians. These are also a good source of soluble fiber and also helps in preventing anemia. You can make this dish as spicy as you like it. Very easy and quick to prepare, and tempting as it can be, it will keep you craving for more. Here comes the detailed recipe :-

Ingredients:

1. Lobia/black eyed peas - 1 cup
2. Onion - 1 no
3. Tomato - 1 no
4. Red chilli powder - 1 tsp
5. Turmeric powder - 1/2 tsp
6. Cumin powder - 1/4 tsp
7. Coriander powder - 1/4 tsp
8. Chaat masala - 1/4 tsp
9. Amchoor powder - 1/4 tsp 
10. Coriander leaves - few
11. Curry leaves - 1 sprig
12. Green chillies - 2 nos (optional)
13. Lemon juice -1 tbsp (optional)
14. Salt - to taste
15. Oil - 1 & 1/2 tbsp

Method:

• Soak lobia in water for 3 to 4 hours. Drain the water.
• Pressure cook the lobia with little salt and water. Keep aside.
• Heat oil in a pan.
• Add the cooked lobia and saute for 2 minutes.
• Add chopped onion, curry leaves, finely chopped green chillies and mix and saute for over a minute.
• Then add the spices - red chilli powder, turmeric powder, cumin seed powder, coriander powder, amchoor powder and chaat masala along with salt. Mix well to combine.
• Add chopped tomatoes, lemon juice. Give a good mix.
• Garnish with coriander leaves and serve immediately.

                      You may also like to try Chudwa, Aloo matar tikki, Corn fritters, Rava vada and Chana dal snack 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!!!

Sweet Corn Fried Rice

                Today marks the 3rd Anniversary of my dear blog...24th September 2016 was the day I posted my very 1st recipe Liver fry and today am penning well, typing down my 140th recipe and it has to be special and so it is, Sweet Corn Fried Rice. Fresh corn being my favorite.

                  
                   Sweet corn fried rice is simple and quick to make. In addition to sweet corn you can add any number of preferred vegetables of your choice. I added only carrots as they add to the colour and health quotient besides letting corn grab the limelight. You may also like to try Sweet Corn Curry and Corn fritters from My Mom's Kitchen. Now, to the recipe :-

Ingredients:

1. Cooked rice - 3 to 4 cups
2. Corn - 1 cup
3. Carrot - 1 large
4. Onion - 1 no (or) Spring onions - few 
5. Garlic cloves - 2 to 3 nos
6. Black pepper powder - 3/4th tsp
7. Salt - to taste
8. Olive oil - 2 tbsp

Method:

• Boil the corn and keep aside till ready to use.
• Heat oil in a pan.
• Add minced garlic. Saute for a few seconds.
• Add sliced onion and again saute for a minute.
• When the onion turns slightly translucent, add carrots (you can also boil carrots along with corn and add them together at the end)
• Add cooked rice and mix to combine.
• Now add the boiled corn.
• Season with salt and pepper. Combine well.
• Serve hot.

                 You may also like to try Sinangag (Garlic fried rice), Carrot lemon rice, Mixed fried rice, Lobia chawal and Carrot capsicum rice from My Mom's Kitchen.

Wish to hear from you.

Happy Cooking!!!

Carrot beans fry

                          If you are looking for a vegetarian side dish to your chapathis or pooris and do not want potatoes or the all time regular vegetables then here is something new for you that is both delicious & healthy. Carrot beans fry, as the name says it all Carrot & beans, combine in this recipe to give a healthy, nutritious and a colourful side dish.
                       

                          Carrot beans fry is very quick and easy to make. It is also an ideal dish for packed lunch and is sure to be liked by kids and adults alike. 

                           Most of the benefits of carrots can be attributed to their beta-carotene and fiber content. This root vegetable is also a good source of antioxidant agents. Furthermore, carrots are rich in Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.On the other hand, beans like other vegetables are a good source of fiber, potassium and folate and are an excellent source of protein, iron and zinc.             

                            For more carrot recipes check out Mixed fried rice, Gajar ka halwa, Carrot capsicum rice, Vegetable khorma and Chana vegetable biryani from My Mom's Kitchen. Now, to today's recipe :-

Ingredients:

1. Carrot - 2 large
2. Beans - 50 gm
3. Onion - 1 no
4. Mustard seeds - 1/2 tsp
5. Cumin seeds - 1/2 tsp
6. Urad dal - 1/2 tsp
7. Green chillies - 3 nos
8. Curry leaves - 1 sprig
9. Turmeric powder - 1 tsp
10. Salt - to taste
11. Oil - 2 tbsp

Method:

• Wash and chop carrots and beans finely. Parboil and keep aside.
• Heat oil in a pan.
• Add mustard seeds, cumin seeds, urad dal and saute for a minute. When the dal starts changing colour add green chillies and curry leaves. 
• Add sliced onion and mix well. 
• Once the onion turns golden add turmeric powder and salt to taste.
• Now add the parboiled vegetables and give a quick stir.
• Serve hot.

 

                                   If you are in search for more such easy and quick vegetarian side dishes recipes then do check out Lobia baingan masala, Aloo bhindi fry, Cabbage sabzi, Beans & potato curry and Gobi matar from My Mom's Kitchen.

Do try the recipe and spread the joy of taste with your loved ones...

Happy Cooking..!!!

Moong dal Kachori

                   Monsoon is in its full swing and so are the temptations for deep fried snacks. While fritters are the most common choice Moong dal kachoris stand apart with their great taste and they pair up perfectly with a cup of masala chai.

               

                          Moong dal kachori is the most famous kachori of all the varieties that are available. These golden fluffed up beauties are delicious and filling. They are easy to make and are loved by adults and children alike. You may also like to try Matar kachori from My Mom's Kitchen.

                          This recipe has three main steps first preparing the filling, second preparing the dough for kachori and lastly assembling and frying. In the second step for making the kachori dough you can use half of all purpose flour and half of whole wheat flour if you wish to. While preparing the dough we have added both milk and oil you can omit oil and add only milk, milk makes dough softer or you can also skip adding milk and only add oil or also replace the oil with ghee. Here comes the detailed recipe :-

Ingredients:

1. Moong dal - 1 cup
2. All purpose flour - 2 cup (Maida)
3. Milk - 1/2 cup
4. Red chilli powder - 2 tsp 
5. Garam masala - 1 tsp
6. Coriander powder - 1 tsp 
7. Cumin powder - 1/2 tsp
8. Amchur powder - 2 tsp (Raw mango powder)
9. Fennel powder - 1/2 tsp
10. Sugar - 1/2 tsp 
11. Baking soda - a pinch
12. Salt - to taste
13. Oil - for frying

Method:

• Soak moong dal in water for 3 to 4 hrs.  Drain and keep aside.
• Dry roast the dal in a pan till it changes its colour. Cool the dal and grind it coarsely to a powder and keep aside.

 

•  To the ground dal add the spices - coriander powder, red chilli powder, cumin powder, Amchoor powder, Garam masala, fennel powder, salt and sugar. Mix well.
• Add little water and mix.
• In a mixing bowl take together flour, milk, a tablespoon of oil, baking soda and a little salt. Knead to form a soft dough. Cover and keep it for about 10 - 15 minutes.
• Remove the dough and roll it into a cylindrical roll and divide into equal portions.
• Take one portion at a time and roll into a thin disc.
• Take a heap of tablespoon of prepared dal filling and place it in centre like in the picture below.

• Bring the ends together and seal the edges.
• Again roll into a disc. Repeat with the rest.
• Heat oil for deep frying.
• Slowly slide in the prepared kachoris into the hot oil and fry in batches taking care not to over crowd the pan and fry till golden brown on both sides. Remove to an absorbent sheet.
• Serve hot with tomato ketchup or Date & tamarind chutney (sweet chutney)

                 If you are looking for more recipes to try with moong dal then do try our collection of amazing Hyderabadi recipes like Shami kebab, Hyderabadi khatti dal, Dalcha and Dal bhaji from My Mom's Kitchen.

                 Happy Cooking!!!