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!!!

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!!!

Sutriyan

Today we had sutriyan for breakfast. As soon as Mom announced that we'll have sutriyan I remembered one of my close friend who loved sutriyan. (Yes, I have too many friends who demand too many recipes from my Mum).


Sutriyan are made from the bread that bawarchis use while giving dum to the biryani. But, that bread is available to you only if you held a party or a function at home and if you made Hyderabadi Biryani in it. And since you can have craving for sutriyan even when there are no parties happening at your home for that you can use your regular home made rotis, and yes, even the left over ones. BONUS!

Sutriyan are again of two types veg & non-veg. Today, I am going to share with you the vegetarian recipe.

I had created the label "Fun with Rotis" only with the thought of sutriyan 'coz this really feels having fun with our usual everyday boring rotis. These are liquidy soupy and yes, super super tasty! Like Besan this can also be given to your toddler but yes always keep an eye on the spice level. So let's begin making...

Ingredients:

1. Chapathis - 6nos
2. Tomatoes - 3nos
3. Curry leaves - 1 to 2 sprigs
4. Red chili powder - 1tsp
5. Turmeric powder - 1/2 tsp
6. Salt - to taste.
7. Oil - 2tbsp
8. Water - 3 to 4 glasses.

Method:

• Heat oil in a vessel.
• To the oil add chopped tomatoes and curry leaves.
• Reduce the flame and let them cook.
• While that's cooking roll out your chapathis if using fresh ones. (if you are not very well in making round rotis don't panic atleast in this recipe as eventually they are all going to break).
• If you are using left over chapathis then wait till the tomatoes are cooked.

• In between check the tomatoes. Give it a stir and add water upto three four glasses. Water is essential as the chapathis will cook in this.

• Bring the water to a boil.
• After all your chapathis are rolled out pick one by one and drop them to the vessel while stirring continuously.

                    

• keep on stirring till you have added all the chapathis and even after that, so in the process you keep breaking them down to little pieces.

                  

• Let this cook on med-high flame till the water content is reduced to a little more than half.
• Switch off the flame and serve hot. (the dish will get dry with time).

Hope you like today's Sutriyan and give them a try. Serve it along with boiled eggs to have a complete meal.

Also try Palak paratha, Kheema seviyan biryani, Chole puri, Pav bhaji and Egg Macaroni from My Mom's Kitchen.

Don't forget to share your views in the comments section below by clicking on the "Post a comment" option.

Happy Cooking!!!

Chole Puri

                                If there is one thing that is loved by one and all in my family it is My Mom's Chole Puri. It calls in for a grand feast every time it is made. It is surely time consuming and at times tiring for her, but the spirit in her to serve people with the food they love is never to rest, she makes it a point that every one gets their share.

                                       While Chickpeas can also be used to make Chana Vegetable Biryani, brown chana can be used for a quick and filling Masala chana chaat the hara chana ot the hari boot or green garbanzo beans can be used for Mixed fried rice and Boot pulao do try them all.

                                         Surely there might be authentic recipes for chole like punjabi chole masala but this is my Mom's style. So let's see how she makes it...

Ingredients for Chole :

1. White Chickpeas - 1/2kg
2. Curd - 200gm
3. Tomatoes - 3nos
4. Potatoes - 2nos
5. Chole Masala - 1tbsp
6. Ginger garlic paste - 1tbsp
7. Red Chili powder - 2tsp
8. Turmeric powder - 1 tsp
9. Salt - to taste
10. Oil - 3tbsp

Method:

Preparation: 

• Soak the chickpeas overnight.
• Chop the tomatoes and potatoes very finely.
• Beat the curd

Cooking:

• Heat oil in a pressure cooker
• Add chickpeas
• Add the beaten curd and all the other ingredients one by one except Chole masala
• Pressure cook for 2 to 3 whistles.
• Remove the lid add Chole masala.
• Cook on low flame for 5 mins.
• Serve hot with hot pooris

 

Ingredients for Poori:

1. Maida (All purpose flour) - 250gm
2. Milk - 1/2 cup
3. Salt - 1/2 tsp
4. Water- as required.
5. Oil - for deep frying.

Method:

• To Maida add milk and salt and using very little water knead a soft dough.
• Rest the dough for 5 to 10mins
• Roll out thin pooris
• Heat oil in a kadai and deep fry the pooris one by one till golden brown.
• Serve hot with Chole.

 Do try it and share your views with me in the comments section. 

        Happy Cooking!!!

Palak Paratha

                     As we all know Spinach is a very healthy option and for my generation I think we all came to know this from Popeye the sailor man. The way he gulped down a can of Spinach and then hit the baddie and save the girl, everybody was a fan of him and I am actually happy that the cartoons of our age taught us something good.

                     So today's palak paratha or spinach chapati is a very very healthy recipe. Just to pen down a few benefits of spinach...Spinach is low in fat most of the calories in spinach come from protein. Spinach contains approximately 250mg of calcium per cup, it is a great non-heme source of iron, one of the best sources of dietary potassium, and also one of the best sources of dietary magnesium. Spinach also contains vitamin K, fiber, phosphorus and thiamine.

                    Now when it is so rich in goodness I think everybody will want to include it in their diet. One way can be in the form of Paratha.

               These healthy and nutritious parathas can be made using Maida (All purpose flour) or to make it even more nutritious you can make it with whole Wheat flour.We did try it in both forms but what we loved more was with maida so I will show you the recipe with Maida but you can certainly substitute it with wheat flour.

Ingredients:

1. Spinach - 2 bundles
2. All purpose flour - 250gm
3. Water - as needed
4. Salt - a pinch
5. Oil

Method:

• Chop the spinach.
• Take flour in a mixing bowl and add salt and spinach to it.

                                                                    

• Knead it into a soft dough by adding water little by little. Take care not to add much water as the spinach will also ooze water.
• From the dough make small round balls as shown in the picture.

                                                       

• Roll out into thin parathas and put it on hot tawa to cook.

                                                         

• Add little oil from the sides and allow it cook on both the sides well by turning it in between.
• Remove into a plate and serve.

These tasty Palak parathas can be served with any chutney or pickle. Here, My Mom served it with again a very healthy option Til ki chutney. You may perhaps serve it with kairi-ki-chutney (raw mango chutney). 

You may also like  Aloo palak tikki, Palak kheema, Drumsticks besan curry, Dal bhaji and Khadi dal (lentils with dill) 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!