Chicken 65 (dry)

                       There are many notions to why a particular chicken starter recipe which tastes delicious has been named Chicken 65? Some say, that it was on the 65th spot on the menu of the restaurant that served it, hence the name and a few others have their own opinions. Whatever the reason Chicken 65 is a delicious starter sometimes also served along with rumali roti as a side dish, it is tender, juicy, fiery red, spicy and worthy enough to get you drooling. It is tempered with green chillies and curry leaves which on their own give a smoky flavor. I am sharing a dryer version of the recipe today.

                You may also like to try more recipes using chicken such as Chicken khorma, Chicken curry, Chicken stir fry and Chicken shawarma from My Mom's Kitchen. Now to today's recipe :-

Ingredients:

1. Chicken - 500 gms
2. Egg - 1 no
3. Corn flour - 3 tbsp
4. Curd - 250 gms
5. Red chilli powder - 1 tsp
6. Turmeric powder - 1 tsp
7. Ginger garlic paste - 1 tsp
8. Salt - to taste
9. Oil - for frying

For marination:

1. Red chilli powder - 1 tsp
2. Turmeric powder - 1/2 tsp
3. Ginger garlic paste - 1 tsp
4. Black pepper powder - 1/2 tsp
5. Salt - to taste

For tempering:

1. Green chillies - 5 to 6 nos 
2. Curry leaves - 1 sprig
3. Oil - 1 tbsp

Method:

• In a large bowl take all the ingredients listed under "for marination" and mix well.
• Add chicken pieces to this mixture. Mix well, see that the pieces are coated well. Keep aside for an hour.
• In a smaller bowl beat in egg and corn flour. Mix and add this to the marinated chicken.
• Heat oil for deep frying.
• Meanwhile, in another bowl take curd and add red chilli powder, turmeric powder followed by ginger garlic paste and salt. Mix well.
• Add chicken pieces to the moderately hot oil and fry till golden brown.
• Remove the chicken pieces to the bowl containing the prepared curd mixture.
• Heat oil for tempering.
• Slit and add green chillies and curry leaves and fry till charred. Add this to the fried chicken.
• Put the chicken back on heat. Lower the flame and cook till liquid dries up.
• Serve hot.

This delicious Chicken 65 can be made on any occasion whether it is a party or you want to simply treat yourself over the weekend.

           

               Do share your views with me in the comments section

               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!!!

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!!!

Pyaaz ka Anda (Onion Omelette)

                 Today's post Pyaaz ka anda/Onion omelette is very simple and easy to make. Honestly, I wanted to upload a main dish a little complicated one but Mom's busy these days and has no time to share the recipe and I am to play the role of a good girl by not disturbing her.

                 Pyaaz ka anda as far as I can recollect from my childhood days was served every sunday alongside Khichidi with other accompaniments that forms our grand holiday brunch and the tradition continues till date however these days we make it less than before.

                 Pyaaz ka anda compared to the other Green omelette or the simple classic salt omelette is my favorite one so much so that I start hovering around the kitchen when Mom's ready to make it. She makes it in the end after preparing everything else to keep the omelette warm.

Ingredients:

1. Egg - 1 no
2. Onion - 1 (small)
3. Coriander leaves - few
4. Green chilies - 2 nos (optional)
5. Red chili powder - 1/2 tsp
6. Turmeric powder - 1/4 tsp
7. Ginger garlic paste - 1 tsp
8. Salt - to taste
9. Oil - 1 tbsp

Method:

• Chop the onions and green chilies very finely.
• In a bowl mix all the ingredients except egg and oil. Use the tips of your fingers to combine everything well.

                               

• Beat in the egg

                              

• Mix well.
• Heat oil in a pan and fry the egg till brown on both sides. You can have it as a whole or cut it into pieces.

                                  

• Serve warm

You can also have it with chapathis or steamed rice or you can also stack it between your bread slices and have as a sandwich ☺

Also try Khageena, Macaroni, Kheema cutlet, Chicken stir fry and Til ki chutney 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 or tag @lubnamoin on Instagram.

Share your thoughts with me in the comments section below or email  to lubnamoin666@gmail.com

Happy Cooking!!!

Chicken stir fry

                       



                          Chicken stir - fry as the name says it all is an easy recipe that hardly requires your time and attention. It is a healthy protein dish and the addition of sesame seeds make it rich in calcium too. It tastes best when served with phulkas or steamed rice along with a gravy.  My personal recommendation would be Hyderabadi Khatti Dal.

This recipe is only a two step one. First marinate the chicken and second, fry. You might also be interested in more easy recipes like Aloo pyaaz, Onion capsicum masala, Aloo matar til, Kairi ki chutney (Raw Mango Chutney) & Chicken Shawarma.

Ingredients:

1. Boneless Chicken-500gms (small pieces)
2. Red chili powder - 1 tbsp
3. Ginger garlic paste - 2 tbsp
4. White sesame seeds - 3 tbsp
5. Egg - 2nos
6. Corn flour - 4 tsp
7. Soy sauce - 2tsp
8. Salt - to taste
9. Oil - for frying

Method:

• Mix ingredients from 2 TO 8 in a bowl.
• Add chicken pieces and leave them marinating for half an hour.

                                    

• Heat oil in a pan.
• Add all the chicken at once and fry till done.
• Serve hot.

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

Happy Cooking!!!

Kheema Cutlet

                    Cutlet is a spicy tangy dish from the Indian Chaat menu that is quite loved by all next to bhel puri and paani puri. You will find it all across India on the roadside kiosks.

                   But the Kheema Cutlet recipe I bring to you today is hardly found anywhere on such stalls. Also these are devoid of the liquid gravy that cutlets come with yet I can assure you they are equally tasty and delicious.

                 Made out of potato mixture stuffed with minced meat and coated with egg white these cutlets are sure to make your day😋

Ingredients:

1. Potatoes- 1/2kg
2. Kheema (or) Minced meat - 200gms
3. Red Chili powder - 1tsp
4. Turmeric powder - 1/2tsp
5. Ginger garlic paste - 1tsp
6. Egg whites - 3 to 4 eggs
7. Salt 
8. Oil - for frying

Method:

• Boil the potatoes with a little salt. 
• Meanwhile, in a pan heat some oil about 1tbsp, add the kheema and fry.
• Add salt, red chili powder, turmeric powder and ginger garlic paste. Mix well and let it cook for five minutes. Remove from flame and keep aside.

                                             

         

• Allow the boiled potatoes to cool down a little. Peel the skin and using a masher or with hand mash them well. 
• Apply a drop of oil to your palm and place a little potato mixture making a round.
• Fill the kheema in centre like shown in the picture below.

                                          

• Seal all the sides by bringing the potato mixture towards the centre.

                                             

• Similarly prepare cutlets with rest of the mixture.

                                                

•  In a bowl take egg whites and dip these prepared cutlets into it coating them well with the mixture on all sides.

                                                     

• Heat a griddle and apply little oil from the sides of the pan. When moderately hot  put the cutlets for frying. Add a little more oil from the top.

                                        

• Flip them when slight golden.
• Remove them to a paper towel to drain excess of oil.
  
• Serve hot with your favorite sauce or dip.

Also try Kheema luqmi, kheema seviyaan biryani, Kheema baingan masala, Dum ke tamaate and Kababchini ka kheema from My Mom's Kitchen.

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

Happy Cooking..!!!

Egg Macaroni

                      While there are many ways to prepare Macaroni this is the most easiest way I guess. Just a handful of tomatoes, couple of eggs and lots n lots of fresh peas and there you have this tasty My Mom's style Macaroni ready in no time. And if you don't have peas you can still go about it.

 When it's the season of peas they go literally in every dish possible varying from rice to curries.

Talking of this macaroni it's been a favorite lunch tiffin of my school friends in my school days and when I showed my blog to one of them she instantly asked for this recipe. 

This can be enjoyed for breakfast, sunday brunch, as packed lunch or even as a party appetizer. Let's get goin...

Ingredients:

1. Macaroni - 500gm
2. Tomato - 5 nos
3. Eggs- 2 to 3nos
4. Peas- 1 cup
5. Oil - 2tbsp
6. Turmeric powder - 1/2 tsp
7. Red Chili powder - 2 tsp
8. Salt - To taste
9. Coriander leaves - a few

Method:

• In a large vessel cook pasta according to instructions on the pack, drain and keep aside.
• In a vessel heat oil and add tomatoes.
• Add turmeric powder, red chili powder and salt according to taste.
• Add peas and cook on low flame till tomatoes turn soft.
• Beat the eggs into it along with coriander leaves. Give it a stir and switch off.
• Transfer this tomato and egg mixture to the larger vessel containing macaroni. Mix well until combined.
• Cook for two minutes on low flame.
• Serve hot.

      Also try other recipes using green peas like Pav bhaji, Vegetable oats kofta, Aloo matar til, Matar kachori and Gobi matar from My Mom's Kitchen. 

     Do write to me in the comments section below.

     Happy Cooking!!!

Khageena

                              Khageena is a simple dish made of onion and eggs that can be enjoyed with Chapati or Cheela. It is very easy to prepare and gives variety to the egg dishes. In my home this is the most common and most enjoyed egg dish of all.

                              

                    Unlike egg bhurji in this dish egg is not scrambled much and is left in huge chunks as you can see in the above picture. You can make this dish as spicy as you like. So let's begin...

Ingredients:

1. Eggs- 2 nos
2. Onion - 4 to 5 nos
3. Turmeric - 1/2tsp
4. Red Chili powder - 1tsp
5. Ginger garlic paste - 1tsp
6. Oil - 2tbsp
7. Table Salt - to taste

Method:

• Heat oil in a pan and add onion.
• Add all the ingredients except the eggs. Fry the onions well till golden brown which may take about five to ten minutes.
• Now, beat in the eggs. After a few seconds scramble them but, not much.
• Serve hot.

Also try Green Omelette, Kheema cutlet, Macaroni, Chicken stir fry and Pyaaz ka anda from My Mom's Kitchen.

Do leave a note behind.

Happy Cooking!!!

Green Omelette

                                         My blog has been Eggless till date but now it's time to hype up the protein content here. As we all know, Eggs are a very good source of high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. So let's head to the first egg recipe on the blog...


                                     Eggs are usually a part of breakfast and mostly in the form of Omelette and if you are tired of eating the same classic Omelette say bye-bye to it and try this Coriander Omelette which I have named as Green Omelette. Simple recipe, Easy to make and Divine in taste. You can also have it as an accompaniment to your rice or use it for a sandwich.

For more egg recipes check out Pyaaz ka anda (onion omelette), Egg macaroni, Egg spring rolls, Khageena and Egg pepper noodles from My Mom's Kitchen.

Ingredients:

1. Egg -1no
2. Coriander leaves -1/2 bunch
3. Salt - to taste
4. Pepper powder (optional) -1/2tsp
5. Oil - to fry

Method:

• In a bowl take all the ingredients and beat well.
• Heat oil in a pan or a griddle.
• Transfer the contents from the bowl to the pan. Spread the egg using knife and let it fry till golden brown.

                                                            

• Turn to the other side and fry. When golden brown remove to a plate and serve hot

Bite anyone?

Have something on mind? Share with me in the comments section below. 

Happy Cooking!!!