Pista milk

               Pista milk is a refreshing drink that can be served warm in winter and chilled during summer season.

       
                Among all the nuts pista has always been my favourite. Removing its shell has been my childhood craze and then collecting the shells to make designs is a hobby that I still love to continue it was only sometimes that when the shells were too hard to remove and made my nails break that I hated them, nostalgia! However dad now gets the unshelled pistas and that also speeds up my cooking and eating process alike.
   
                Pistachios are loaded with nutrients, high in antioxidants and therefore this Pista milk brings a delicious and nutritious substitute to the daily plain milk. It is absolutely easy to make, put together in minutes. This can also be served in parties as a welcome drink. To make it appear more colourful you can also add green edible food colour towards the end of the recipe. Here comes the recipe in detail :-

Ingredients:

1. Milk - 1 & 1/2 cups
2. Pistachios - 2 tbsp
3. Cardamom powder - 1/4 tsp
4. Sugar - 2 tsp

Method:

• Soak pista in half a cup of boiled milk for some time.
• Grind it to a coarse paste.
• Boil the remaining one cup of milk. 
• Add the ground paste along with sugar and cardamom.
• Adjust sugar level as per your liking.
• Cook on low flame for another 5 minutes. 
• Garnish with crushed pista and serve warm or chilled. 

                             You may also like to try Badam milk, Dry fruit milkshake, Milk sherbet, Strawberry milkshake and Mango milkshake from My Mom's Kitchen.

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             Happy Cooking!!! 

Almond pilaf (Badam-i-pulao)

                        Today, I have an interesting recipe for you called Almond pilaf that can be a star dish on your next party table.

                                     

                    Going by the name this pilaf or pulao as we call it, is full of almonds that give a delightful crunch against the soft grainy texture of rice. Almonds give a royal look to this dish besides adding to the nutritional value they being a power house of  Vitamin E and antioxidants. The greens included here add to the visual appeal and the dish in itself is very quick and easy to prepare while also projecting the feeling to your guests that you have put in a lot of effort (a win win situation).

                    The Almond pilaf presented here is served with Hyderabadi kofta curry, however this can also be served with Hyderabadi bagaare baingan and it also tastes equally good with Mirchi ka salan (with capsicum), or also with Chicken khorma and Chicken curry while you can also try serving it with Dum ke tamaate. Here comes the recipe of Almond pilaf in detail:-

Ingredients:

1. Rice - 500 gms
2. Onion - 1 no
3. Almonds - 1cup
4. Shahjeera (caraway seeds) - 1 tsp
5. Cinnamon stick - 1 piece
6. Green chillies - 4 nos
7. Coriander leaves - 1 bunch
8. Mint leaves - 1 bunch
9. Salt - to taste
10. Oil/ghee - 3 tbsp
11. Water - as required

Method:

• Wash and soak rice grains in water for atleast half an hour. Basmati preferred.
• Take water in a vessel to cook rice.
• Slit and add green chillies to the boiling water for cooking rice.
• Break cinnamon stick into two to three pieces and add it to the water.
• Add caraway seeds/shahjeera and let water come to a rolling boil.
• The water turns slightly greenish, at this stage add the soaked rice grains. Cook the rice completely. 

                                     

• In the meantime, heat oil or ghee and fry onions till golden brown. Remove to an absorbent sheet.
• In the same oil fry almonds. Remove to an absorbent sheet. Preserve and use this oil while layering.
• Now, that the rice is cooked drain the water completely. Remove to a strainer to ease the process.

                     

                 

• Now start layering the rice. First take rice add some chopped coriander and mint leaves followed by fried onion and almonds. Add a tablespoon of oil pouring it all over the rice.
• Next add rice making another layer. Again add coriander leaves, mint leaves, fried onions and almonds and a tablespoon of oil.
• Repeat the same step if you are still left with rice. The final layer being the garnish on top.
• Cover and cook on low flame for another 5 to 7 minutes.
• Serve hot.

                If you are looking for more rice recipes then do check out Bagaara khaana, Achari chana pulao, Boot pulao, Fitni pulao and Chana vegetable biryani from My Mom's Kitchen.

Share what you think of it in the comments section below.

Happy Cooking!!!

Mirchi ka salan (with capsicum)

                        Today this recipe of mine marks 150th recipe on my dear blog! So, I wished to keep it a special one, one of my favourites and also a special dish from the Hyderabadi cuisine and one dish that perfectly adhered to all categories above was Mirchi ka salan or like we say in the plural form mirchiyon ka salan. This is my personal favourite as my biryani is incomplete without this being my side. And nothing worse for a Hyderabadi to have its Biryani's taste spoiled.

                        Mirchi ka salan literally meaning pepper curry is a rich curry with the base of selected ground ingredients like coconut, sesame seeds and peanuts. It is rich in taste and the richness is further exalted with spices like mustard seeds (rai), cumin seeds (jeera), nigella seeds (kalonji) and fenugreek seeds (methi). Out of context, but I've recently read and like to share that 63% of the world's cumin seeds is consumed in India.
                   

                      Like I mentioned above, Mirchi ka salan is generally an accompaniment to biryanis along side Dahi ki chutney. Here, as you will see in the picture below, it is served with Methi Vegetable Pulao. While this curry can be made with any type of green peppers I am sharing the recipe using green bell peppers or capsicum or shimla mirchi.

                      This recipe is absolutely easy, a beginner level one and very quick to make when you have got all the ingredients ready on hand. This recipe can be halved or doubled as per need. Here comes the detailed recipe :-

Ingredients:

1. Capsicum - 7 to 8 nos
2. Tomatoes - 4 nos
3. Dry coconut - 1 no
4. Peanuts - 4 tbsp
5. Sesame seeds - 4 tbsp
6. Mustard seeds - 1 tsp
7. Cumin seeds - 1 tsp
8. Nigella seeds (kalonji) - 1 tsp
9. Fenugreek seeds (methi) - 1 tsp
10. Curry leaves - 2 sprigs for tempering + 2 sprigs with twigs
11. Coriander leaves - 1 bunch
12. Red chilli powder - 1 tbsp
13. Turmeric powder - 1/2 tbsp
14. Ginger garlic paste - 1 tbsp
15. Salt - to taste
16. Tamarind extract - 1 cup
17. Oil - 5 tbsp

Method:

• Dry roast coconut, sesame seeds and peanuts. Grind to a fine paste altogether or one by one and remove to a plate. Add about a spoonful of water to keep the paste moist.
• To the ground paste also add red chilli powder, turmeric powder, salt and ginger garlic paste.
• Take a fistful of tamarind and soak it in water for atleast 15 to 20 minutes. (The longer you soak, the better) Extract the juice and keep aside till ready to use.
• Wash the capsicum well. Cut the stalks(not entirely). Using a sharp knife make two small slits one horizontal and other vertical like in the picture below.

                              

• Heat oil in a heavy bottomed vessel.  
• Add the seeds - mustard, cumin, fenugreek and nigella. 
• Once they crackle add the curry leaves followed by capsicum. Cover with lid and cook till the capsicum gets fried or begin to change their colour. Stir frequently in between.
• Next, add the grounded masala paste with 1/4th cup of water.
• Now add in the extracted tamarind juice.
• Cut the tomatoes into quarters or halves like in the picture below. Add them to the gravy.

                                                             


                                                          

• Cover and cook on low flame till it comes to a boil and also till the tomatoes have softened a bit. Adjust the amount of salt.

• Add the curry leaves with the twig just as they are like in the above picture followed by chopped coriander leaves.
• Cook on low flame for another 5 to 7 minutes.  Turn out the flame.
• Serve hot with rice.

 

               Even though this curry is made specially to accompany biryani or pulao it tastes equally good with simple plain steamed rice and papads or  Boondi. Do try it!

               If you are looking for more capsicum recipes then do check out Carrot capsicum rice, Onion capsicum masala, Lobia chawal, Fresh green salad and Lobia salad from My Mom's Kitchen.

              

Do try and share your thoughts with me.

Happy Cooking!!!

Boondi

                   Boondi is a savory snack in India that is relished by all age groups. They are crisp and appetizing and hard to resist.

                   These are called boondi as when the batter falls down into the frying pan through the slotted spatula it falls in the form of small drops and drops in Hindi are called boond and so the name boondi - solely my interpretation 😎

                  We always had store brought boondi and as a kid I could never imagine making it at home. These round shaped balls always fascinated me and I was sure that there was a complex procedure involved behind it. Then, one day I heard that one of my maternal cousin makes it at home for her family and I was curious, at last, I laid my hand on the recipe and I must admit it is the easiest recipe ever. It requires minimal ingredients and even those that are almost always present in an Indian kitchen. Note that you will need a slotted spoon for this recipe. Here comes the detailed recipe :-

Ingredients:

1. Besan/gram flour - 4 tbsp
2. Rice flour - 2 tbsp
3. Chilli powder - 1tsp
4. Baking soda - a pinch 
5. Curry leaves - 2 sprigs
6. Salt - to taste
7. Oil - for frying

Method:

• In a mixing bowl, sieve together besan and rice flour.
• Add chilli powder, salt and baking soda. Mix well.
• Take a cup of water and add it little by little to get a thick batter but of running consistency. You may require more or less of water to get the right consistency.

• Heat oil for frying in a kadhai or deep bottomed vessel.
• Hold a slotted spatula a little above the vessel. Using another spoon add the mixture. You can use this other spoon to help the batter pass through or gently shake the slotted spoon itself.
• Once the boondi gets fried or turns golden brown on all the sides remove to an absorbent sheet. Repeat the process with the entire batter and fry boondi.
• Once all the boondi is fried, in the same pan or in another one heat little oil and add the curry leaves. Remove these and add it to the prepared boondi. You can also crush them while adding.
• Serve hot.

                  Boondi can be stored in an air tight container for quite a long period of time and can also be used in preparation of other recipes such as boondi raita or carried for picnics or served along a cup of tea or with steamed rice along with a curry or just relish it on its own. The delicious taste will always keep you craving for more.

                  You may also like to try other snacks recipes such as Chudwa, Chana dal snack, Masala Lobia, Sukha bhel and Masala Chana Chaat 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!!!

Tomato Upma

                             Walk down the south Indian menu and you will find a variety of breakfast dishes of which Upma is an integral part. Upma again is made in different ways and today I'm sharing with you an easy tomato based tangy Tomato Upma.

                               

                             The key ingredient in a Upma is sooji or rava or semolina. Semolina is high in protein, rich in B vitamins like folate and thiamine and also has large amounts of Selenium, that works as an anti-oxidant and helps in strengthening the immune system.

                             This tomato upma can be served along side a vegetable preparation and in this case it is served with Carrot beans fry. You can also serve it with a dal such as Hyderabadi khatti dal.

                            To add a crunch to this soft upma you can add peanuts or cashew nuts while frying the tomatoes.  Here comes the detailed recipe :-

Ingredients:

1. Sooji/rava/semolina - 1 & 1/2 cups
2. Tomato - 3 nos
3. Turmeric powder - 1/2 tsp
4. Mustard seeds - 1 tsp
5. Green chillies - 4 nos
6. Coriander leaves - few
7. Curry leaves - 2 sprigs
8. Salt - to taste
9. Oil - 2 tbsp
10. Water - 2 glasses

Method :

• Heat oil in a deep bottomed vessel.
• Add mustard seeds, when they splutter add curry leaves followed by roughly chopped tomatoes.
• Add turmeric powder, slit green chillies, coriander leaves and salt to taste. 
• Cover with lid and cook till tomatoes turn pulpy.
• Remove the lid and add water.
• Next add in the sooji or semolina.  Keep stirring as you add in the sooji to avoid any lump formation. Give a good mix. As soon as the water dries up switch off the gas.
• Serve hot.

                             For more tomato recipes check out Tomato spaghetti, Tomato soup, Sutriyan, Tomato chutney and Dum ke tamate from My Mom's Kitchen.


Do come back to tell me your experience. 

I will meet you with my next post till then....

Happy Cooking!!!

Shikampur kebab

                   While we all know Ramadan's Eid is all about sheerkhurma Bakrid has a few special dishes allotted to itself too. In my home, the Bakrid breakfast is strictly to be chapatis with Shami kebab and the recipe that am sharing today, that is - Shikampur kebab.

 

         Shikampur Kebabs are usually made alongside the Shami kebab as the basic ingredients are the same. While Shami kebabs are directly shaped and fried shikampur kebabs are stuffed with an onion mixture that has a generous amount of lemon squeezed into it and this gives the unique taste to the kebabs. The difference also lies in the shape, the shikampur kebabs are round to form the cavity for stuffing while the shami kebabs are diamond shaped.

        Shikampur kebabs are crisper on the outside and very soft inside. They also like shami kebab are shallow fried on a pan. Here comes the detailed recipe :-

Ingredients:

1. Minced meat - 150gms
2. Moong dal - 50 gms
3. Coriander leaves - few
4. Mint leaves - few
5. Green Chilies - 3 to 4 nos
6. Ginger garlic paste - 1tbsp
7. Red chili powder - 1tsp
8. Turmeric powder - 1/2tsp
9. Salt - to taste
10. Oil - to grease hand
11. Water - 1cup

for stuffing:

1. Onion - 1 no
2. Lemon juice - 2 tbsp
3. Red chili powder - 1 tsp
4. Turmeric powder - 1/2 tsp
5. Coriander leaves - few
6. Mint leaves - few
7. Salt - to taste

Method:

• Wash minced meat with water and allow the water to drain completely. Keep aside.
• Wash the dal and keep aside. You may also soak the dal for an hour or so.
• In a kadai or wok add all the ingredients except oil.
• Cook till the water dries up completely while stirring occasionally.
• Remove to a plate and let it cool down.

                                   

• Once cooled, grind to a fine paste.

                           

• In a mixing bowl take finely chopped onion and add the rest of the ingredients mentioned for stuffing. Mix well.
• Grease your palm with oil.
• Take a lemon sized ball. Flatten it on your palm.

                           

• Add a spoonful of onion mixture in the center. Bring together all the ends and seal them. 

                                                       

 

• Gently tap to smooth the surface from top

                  
                                                      

• Repeat with rest of the mixture.
• Heat a pan.
• Add a drop of oil and place the shikampur kebabs 3 to 4 at a time with a little distance in between.
• Add more oil from the sides. Turn over, when golden brown.
• Add more oil from the sides. When golden brown on both sides remove them to a plate.
• Serve hot.

                          Accompany these delicious Shikampur kebabs with Til ki Chutney for a flavorful night out.

                          You can also substitute moong dal with chana dal or split chickpeas and make this recipe and in this case you may have to pressure cook instead of using a wok, the rest of the recipe remains the same.

                          You may also like to try Kheema cutlet, Kheema Luqmi, Kheema Macaroni, Kheema Seviyan Biryani and Mutton kebabs from My Mom's Kitchen.

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

Happy Cooking!!!