Turai kheema (Ridge gourd & minced meat curry)

             Turai which is known as Ridge gourd in English when paired with minced meat or kheema gives a beautiful delicious side dish that tastes best with chapathis or soft phulkas. An ideal dish for breakfast.

           Ridge gourd is an excellent blood purifier and beneficial for diabetes and a cure for jaundice. Being low in calories it aids in weight loss and has a good content of Vitamin C and B. It is also a good source of zinc, iron, manganese, magnesium, calcium and phosphorus.

          There are few points to remember while preparing this curry. First, do a taste check - the turai or ridge gourd can be bitter so it is important that you taste all the raw gourds before you cook lest the entire curry will turn bitter even if one gourd was bitter. Next the gourds reduces significantly in volume while cooking and finally, while peeling the gourd leave a little bit of green here and there like in the picture added below to keep the gourd firm or it will turn too soft and mushy. Here comes the recipe in detail :-

Ingredients:

1. Ridge gourd - 1 kg
2. Minced meat - 250 gms
3. Onion - 1 no
4. Red chilli powder - 2 tsp
5. Turmeric powder - 1 tsp
6. Ginger garlic paste - 1 tbsp
7. Methi (small variety) - 2 bunches
8. Coriander leaves - few
9. Green chillies - 2 to 3 nos
10. Salt - to taste
11. Oil - 2 tbsp

Method:

• Peel the ridge gourd. Do a taste check (refer paragraph above). Wash and chop finely like in the picture below.

• Wash and clean the minced meat. Drain the water completely.
• Heat oil in a deep bottomed vessel.
• Add finely chopped onion. Saute over a minute.
• Add salt, ginger garlic paste, red chilli powder and turmeric powder. Mix well.
• Add the minced meat. Give a quick stir. 
• Now add the ridge gourd. Mix very well. Cover and cook on low flame while stirring occasionally. 
• Add the chopped methi leaves along with chopper coriander leaves. Slit and the green chillies as well. Continue to cover and cook on low flame for another 5 to 7 minutes or till the water dries up.
• Serve hot.

                                                       


         You may also like to try Palak kheema, Kheema baingan masala, Aloo kheema, Beans & minced meat curry and Kababchini ka kheema 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!!!
                         

Mutton & cluster beans curry

              
                       Cluster beans are known in Hindi as gawar ki phalli. They are rich in soluble fibre and good way of obtaining protein, it includes numerous important Vitamins, namely Vitamin K, Vitamin C, Vitamin A, foliates and has minerals namely, phosphorous, calcium, iron, potassium along with absolutely no cholesterol and fats.

                        In this recipe mutton is paired with cluster beans to get a delicious side dish. This curry tastes best with another side dish called Til ka chaar (as in the picture below) and they both together are just like a combination made in heaven. Have them with steamed rice and enjoy a divine retreat.

           My Mom adds fenugreek leaves to any beans curry that she prepares. Mostly it is the fresh small variety that she uses, but this time we used dried fenugreek leaves or Kasuri methi. You can use which ever is available to you. Here comes the detailed recipe :-

Ingredients:

1. Mutton - 200 gms
2. Cluster beans - 500gms
3. Onion - 1 no (medium sized)
4. Ginger garlic paste - 1 tbsp 
5. Red chili powder - 1 tbsp
6. Turmeric powder - 1/2 tbsp 
7. Kasuri methi - 1 tbsp
8. Coriander leaves - few
9. Green chillies - 4 to 5 nos
10. Salt - to taste
11. Oil - 3 tbsp

Method:

• Heat oil in a pressure cooker.
• Add thinly sliced onion with mutton washed, cleaned and cut into bite size pieces.
• Add salt, ginger garlic paste, red chili powder and turmeric powder.
• Add 1 glass of water, place the lid and cook for 2 to 3 whistles or till meat is cooked and tender.

                                           

• Break the cluster beans into small pieces. Wash and add these to the cooked meat.

                                                       

• Add half a glass of water. Place back the lid and cook for 2 to 3 whistles.
• Let the pressure subside on its own, then remove the lid and place the cooker back on stove. Adjust the salt according to taste.
• Add kasuri methi followed by coriander leaves, green chillies. Mix well. 
• Cook on low flame for 5 minutes.
• Serve hot with steamed rice.

                                                

                     You may also like to try Beans & potato curry, Beans & minced meat curry and Broad beans & potato curry  from My Mom's Kitchen.

           

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

Happy Cooking!!!

Maiqalya

                  After posting a variety of vegetarian recipes today I'm here with a mutton curry from the Hyderabadi cuisine called Maiqalya. A delicious mutton curry with a true blend of spices. This curry tastes best with steamed rice. Another point to be noted here is that the curry keeps good for a long time and with time the taste enhances. So, when you try this recipe make sure you have some left for the next day and then you'll experience what I'm saying.

                    If I'm to believe, there is an interesting anecdote for how the curry got its name. I happen to pick up a few words while casually over hearing when one of my aunt was narrating the story. Too unfortunate for me that I could not gather the entire tale but, the bottom line of it was that it was cooked by a mom and an aunt, Mom being Mai in Hindi and an aunt in Urdu is qaala so probably the name MaiQalya and what wonderful way to bring in both Hindi & Urdu together and on a broader perspective the cultures that which make India.

                    Speaking of the curry, my Mom does not use onions in this particular recipe while some people like to add onions and if you also wish to do the same then simply slice a large onion and fry in hot oil till brown or caramelized just like you would for garnishing and keep aside. Add this to the curry in the final step after adding green chilies. Now, to the detailed recipe :-

Ingredients:

1. Mutton - 250gms
2. Tamarind - fistful
3. Dry coconut - 1 no
4. Sesame seeds (Til)- 2 tbsp
5. Peanuts - 2 tbsp
6. Cumin seeds - 1 tsp
7. Red chili powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Ginger garlic paste - 1 tbsp
10. Curry leaves - 2 sprigs
11. Coriander leaves - few
12. Green chilies - 4 to 5 nos
13. Salt - to taste
14. Oil - 3 tbsp

Method:

• Dry roast in a pan sesame seeds remove and keep aside. Repeat the same with coconut and peanuts.
• Soak tamarind in water for atleast 15 minutes. Extract the tamarind juice and keep aside.
• In a grinder, grind together roasted sesame seeds, coconut, peanuts, red chili powder, turmeric powder and ginger garlic paste to get a smooth masala paste.
• Heat oil in a pressure cooker
• Add cumin seeds followed by curry leaves.
• Add cleaned mutton pieces. 
• Add the masala paste along with a glass of water. Give a good mix.
• Season it with salt.
• Cover the cooker with the lid and let it cook for 2 to 3 whistles or till the meat has cooked.
• Remove from flame, when the steam has subsided remove the lid and place the cooker back on stove.
• Add tamarind juice. Mix well.
• Add coriander leaves and green chilies.
• Cook on low flame for about 5 minutes.
• Serve hot.

                    Hyderabadi cuisine has much more to offer, you may also like to try Dalcha, Hyderabadi kofta curry,   Hyderabadi khatti dal, Chicken 65 and Meethi dal from My Mom's Kitchen.

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!!!

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!         

Kheema macaroni

                              After having a tasty breakfast like Murmura upma your kid's expectations are surely gonna raise high for the next breakfast so here we come again with another of a treat Kheema Macaroni i.e. Macaroni with minced meat (sorry, vegetarians!)

                

                             My Mom always cooks macaroni with eggs and peas (get the recipe here) and even if one ingredient happens to be missing the dish is cancelled for the day. On our tour to Saudi in 2017 we happened to come across this delicious dish of Kheema macaroni which was served to us for breakfast thrice a week. At first it seemed a discovery, for adding minced meat to macaroni never occurred to me and then the yummy taste and how often we ate made sure that this recipe stayed with us forever. Today I just craved for it and so Mom agreed and made it with two minor changes firstly, she reduced the quantity of minced meat or kheema in the dish and secondly, added peas!

Ingredients:

1. Macaroni - 300 gms
2. Minced meat - 150 gms
3. Peas - 3/4th cup
4. Red chili powder - 1 tsp
5. Turmeric powder - 1/2 tsp
6. Ginger garlic paste - 1 tsp
7. Coriander leaves - few
8. Salt - to taste
9. Oil - 2 tbsp

Method:

• Cook macaroni according to package instructions. 
• Heat oil in a heavy bottomed vessel.
• Add all the remaining ingredients with little water for cooking. Stir well. Once the minced meat is cooked switch off the flame.
• Add this to the prepared macaroni and place on low flame for a couple of minutes.
• Serve hot.

               You may also like to try Egg pepper noodles, Mint cucumber sandwich, Tomato spaghetti, Carrot capsicum rice and Kheema seviyan biryani from My Mom's Kitchen!

Happy Cooking!!!

Hyderabadi kofta curry (Meatballs curry)

                     This is a special post not only am I sharing one of my favorite Hyderabadi recipe but it is my 100th post on blog! ✌☺ Took a while to come here but it feels so great... my 1st post came in a hurry but this has been a well planned one.

                      Kofta curry or kofton ka salan as it is called in Hyderabad, (salan meaning curry) is a curd based rich curry with koftas or the meatballs prepared using minced meat with greens like coriander, mint leaves and green chilies. So the koftas in itself taste very delicious. The rich gravy is a mixture of poppy seeds and coconut with curd. Tough that it might seem but it is actually very easy to prepare and goes well with rice like Bagaara khaana or the simple daily steamed rice. My Mom served this mouth watering kofta curry with rice and Tomato chutney  on my aunt's visit a few days ago.




             You may also like to try different kofta recipes like Palak ke kofte, Vegetable oats kofta and fitni pulao (a rice dish with smaller version of koftas) from My Mom's Kitchen.

             As I mentioned above this post completes my hundred recipes on blog, I've always shared easy and simple recipes from My Mom's Kitchen a few made by her and a few by me. There isn't much space here to cover all the recipes so I'm mentioning only a few landmarks do check them all!

My 1st post on Liver fry 
10th post on Chana vegetable biryani
25th post on Macaroni
50th post on Jeera biscuits and
75th post on Pudiney ke namak paare.

Now to today's recipe :-

Ingredients:

For koftas:

1. Minced meat - 1/2 kg 
2.  Dalia powder - 3 tbsp
3. Green chilies - 4 nos
4. Coriander leaves - few
5. Mint leaves - few
6. Ginger garlic paste - 1 tbsp
7. Red chili powder - 1 tbsp
8. Turmeric powder - 1 tbsp
9. Salt - to taste
10. Oil - 2 tbsp

For gravy:

1. Curd - 300 gms
2. Onion - 1 no
3. Khus khus (poppy seeds) - 2tbsp
4. Dry coconut - 1 no
5. Ginger garlic paste - 1 tbsp
6. Red chili powder - 2 tsp
7. Turmeric powder - 1 tsp
8. Green chilies - 4 nos
9. Coriander leaves - few
10. Mint leaves - few
11. Salt - to taste
12. Oil - 3 tbsp
13. Water - 1 cup

P.S. dalia powder used here is the roasted chickpea powder it is used as a binding agent for the koftas.

Method:

• Slit 4 green chilies and add it to the minced meat along with coriander and mint leaves. 
• Next, add in the dalia powder, 1 tbsp red chili powder, 1 tbsp turmeric powder, 1 tbsp ginger garlic paste, salt to taste and 2 tbsp oil. 
• Blend this to a smooth paste and until combined. (You can do it in batches if not altogether)
• Pinch out small portions of the minced meat mixture and roll over greased palms to form koftas or meat balls like in the picture below.

  

• Dry roast khus khus and a piece of dry coconut and grind them to a smooth paste.
• To the above paste add a tablespoon of ginger garlic paste, 1 tsp turmeric powder, 2 tsp red chili powder and salt to taste. Keep aside.
• To prepare the gravy, heat oil in a heavy bottomed vessel.
• Add sliced onion and fry till golden brown.
• Add the prepared coconut khus khus masala paste.
• Now add the curd along with 1 cup of water. Cover and cook till it comes to a boil.
• Now lower the flame and add the prepared koftas. Do not stir immediately or the koftas will break apart. Stir only after a few minutes have passed by.
• Cover and cook for next 8 to 10 mins.
• When it starts leaving oil on sides add slit green chilies, coriander leaves and mint leaves. Again cover and cook for another 5 minutes.
• Serve hot.

            If you are looking forward to try more recipes using minced meat then do try calcium & protein rich dish Palak kheema, or a simple Kheema curry,  or a tempting snack or starter dish Kheema luqmi, our winter favorite Kheema baingan masala or a heart winning combo dish Aloo kheema from My Mom's Kitchen.

Share your thoughts down below in the comments section.

Happy Cooking!!!

Palak kheema

                 Palak kheema or spinach cooked with minced meat is a nutritious dish full of protein, iron & calcium. It tastes great with chapatis or a bowl of hot steamed rice.

                        Palak kheema recipe is very easy , can be prepared within fifteen minutes and can be served for breakfast, dinner or packed for lunch. For more recipes with kheema or minced meat check out Kheema curry, Kheema baingan masala, Aloo kheema, Kababchini ka kheema and Beans & minced meat curry from My Mom's Kitchen.

                        In addition to Spinach, dill leaves are also used in this recipe. At my place the dill leaves are called soyi ki bhaji they sure look like ordinary grass but are a good source of calcium, manganese and iron.Also try Khadi dal (lentils with dill). Now, to the recipe :-

Ingredients:

1. Spinach - 10 to 12 bunches
2. Minced meat / kheema - 150 gms
3. Dill leaves - 2 bunches
4. Onion - 1 no
5. Red chili powder - 1 tsp
6. Turmeric powder - 1/2 tsp
7. Ginger garlic paste - 1 tbsp
8. Green chilies - 5 nos
9. Salt - to taste
10. Oil - 3 tbsp

Method:

• Heat oil in a deep bottomed vessel.
• Add onion and saute for a minute.
• Add salt with ginger garlic paste, red chili powder and turmeric powder.
• Add washed and drained minced meat.
• Add washed and chopped spinach leaves. Cover and cook for 5 minutes. (the spinach will reduce in volume and will also leave water sufficient for cooking so do not add water at any point in the recipe.)
• Add slit green chilies and chopped dill leaves. Cover the vessel again and let it cook till all the water dries out. Turn off the flame.
• Serve hot.

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Happy Cooking!!!

Chicken khorma

                  At last, I have broken the streak of vegetarian recipes being posted one by one on the blog. It surprises me how I don't find meat recipes to upload while we're strictly non - vegetarians anyway, here today I have with me the deal breaker Chicken khorma.            

                  Chicken khorma is a yogurt based curry with a rich masala paste made using poppy seeds, dry coconut and almonds. It is kept on a thin consistency to pair well as a gravy with rice. It is a quick recipe as you can cook the chicken directly without leaving it for marination for hours but then, remember to coat the chicken well with the masala paste and for that your hand will come handy. Also try the veg version of this curry Vegetable Khorma.

                         Chicken Khorma is one of those dishes made on occasions to accompany Naan, Pulao or Bagaara Khaana making it a party special recipe. In the above picture it is served with Bagaara khaana.

                       You may also like to see some more party special recipes like Dum ke tamaate (stuffed tomatoes gravy), Kababchini ka kheema, Aloo matar til, Fitni pulao and Boot pulao from My Mom's Kitchen. Getting back to today's recipe :-

Ingredients:

1. Chicken - 1 1/2 kg
2. Curd - 1/2 kg
3. Poppy seeds / khus khus -100 gms
4. Dry coconut - 100 gms
5. Almonds - 12 to 15 nos
6. Onion - 1 large
7. Ginger garlic paste - 1 tbsp
8. Red chili powder - 1 tbsp
9. Turmeric powder - 1/2 tbsp
10. Coriander leaves - few
11. Mint leaves - few
12. Green chilies - 3 to 4 nos
13. Salt - to taste
14. Oil - 5 tbsp

Method:

• In a blender jar blend together poppy seeds, dry coconut and almonds (you can also blend them separately).
• To the above masala paste add the spices - turmeric powder, red chili powder, salt and ginger garlic paste along with one cup of water.
• Wash the chicken pieces well.
• Now, to the chicken add curd and the prepared masala paste. Mix well using hand.
• Heat oil in a vessel.
• Add onions and saute for over a minute.
• Add chicken along with little water. Let it cook for about 12 to 15 mins while stirring occasionally.
• Next, add chopped coriander leaves and mint leaves with slit green chilies.
• Cook on low flame for another 5 to 7 minutes. Adjust the salt level.
• Serve hot.

                      For more chicken recipes do check out Chicken curry, Chicken stir fry & Chicken shawarma from My Mom's Kitchen!

Do share your thoughts in the comments section below.

Happy Cooking!!!

Chicken curry

                Today's Chicken curry is a curd/yoghurt based curry that is fit to pair with Naan, rumali roti or tandoori roti. You can also serve it with rice dishes like Boot pulao or Bagaara Khaana alongside Dahi ki chutney and Fresh green salad for a complete meal.

                It is an easy dish to prepare for a party the main and important step being that of the marination of the Chicken, the rest all then becomes a child's play. The longer you leave the chicken for marination the better it tastes.

                Also try Chicken shawarma, Chicken stir fry, Chana vegetable biryani, Vegetable khorma and Dum ke tamaate from My Mom's Kitchen.

Ingredients:

1. Chicken - 1 & 1/2 kg
2. Curd - 1/2 kg
3. Onion - 3nos
4. Red chilli powder - 2 tbsp
5. Turmeric powder - 1 tsp
6. Ginger garlic paste - 2 tbsp
7. Coriander leaves - 1 bunch
8. Mint leaves - 1 bunch 
9. Green chillies - 5 to 6 nos
10. Salt - to taste
11. Oil - 5 tbsp

Method:

• Wash the chicken pieces well and marinate it with red chilli powder, turmeric powder, ginger garlic paste, salt and curd. Keep it aside for at least half an hour.
• Heat oil in a vessel. Add chopped onions and fry till caramelized. Remove to a plate. When cooled crumble the onions using fingertips.
• To the same vessel add marinated chicken. Cook till tender. 
• Add coriander leaves, mint leaves and slit green chillies.
• Add the caramelized onions.
• Simmer the flame and mix to combine.
• Cook on low flame for 5 more minutes.
• Serve hot.

Do share a picture of your prepared dish on our  facebook page or tag us #mymomskitchen on instagram.

Happy cooking!!!

Kheema curry

           
                    Kheema or Minced meat is almost always present at our home and I have shared almost a dozen recipes using minced meat as the key ingredient right from side dishes such as Kheema baingan masala, Aloo kheema, Kababcheeni ka kheema to mains like Kheema Seviyan biryani and Fitni pulao to starters like Kheema luqmi and Kheema cutlet but, today's recipe is the basic and simple Kheema curry.

                   My most special memory with today's dish is that this curry was my late grandpa's favorite so much so that he had nothing but Kheema curry for an entire month! This finger lickin' good curry will probably make you do the same as him ☺

               Kheema curry is usually made along with Khichidi for our elaborate sunday brunch (pic above) that which also includes my previously shared Pyaaz ka anda (onion omelette). Nevertheless Kheema curry is also made on other days as it tastes equally well with soft chapathis and steamed rice and is very easy to prepare.

Imgredients:

1. Minced meat/Kheema - 250gm
2. Onion - 2 nos
3. Ginger garlic paste - 1 tsp
4. Red chili powder - 1 tsp
5. Turmeric powder - 1/2 tsp
6. Green chilies - 3 to 4 nos
7. Coriander leaves - 1 bunch
8. Salt - to taste
9. Oil - 2 tbsp

Method:

• Wash the kheema and drain the water well. Keep aside.
• Heat oil in a kadai and add sliced onion. Saute till onion turns translucent.
• Add ginger garlic paste, red chili powder, turmeric powder, salt and combine well.
• Add kheema to it and mix to combine.
• Sprinkle little water and let kheema cook on medium to high flame.
• When the meat is cooked properly add green chilies (you can either slit them or chop finely) and coriander leaves let it cook for a few more minutes and turn off the flame.
• Serve hot.

                 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!!!

Kheema luqmi

                   A very very soft outer covering and a crisp filling of fried kheema makes today's Kheema Luqmi. The covering is very soft a melt in mouth one and the kheema filling is rich in spices that gives you a delightful taste.

                 Kheema Luqmi is a must made dish in my home during Ramadan. And since it is made mostly in Ramadan my Mom uses a shortcut trick and makes triangle luqmis which requires very less time rather than the usual square ones.

                                 

                    The addition of milk to the dough keeps them soft and more whitish than brownish even after frying.

Ingredients:

1. Oil - for deep frying

for the dough:

1. Maida - 300gm
2. Milk - 1/2 cup
3. Water - 1/2 cup (or as needed)
4. Salt - to taste

for the filling:

1. Kheema - 200gm
2. Oil - 1 tbsp
3. Red chili powder - 1/2 tsp
4. Turmeric powder - 1/4 tsp
5. Ginger garlic paste - 1 tsp
6. Salt - to taste
7. Coriander leaves - few

Method:

• Wash and drain kheema well.
• Heat oil in a pan.
• Add kheema and all the ingredients listed under the 'for the filling'
• Fry till dry.
• Remove to a plate and leave aside.

•  In a bowl take maida add milk and just enough water with a little salt and knead a soft dough.
• Divide the dough into equal portions of small round balls.
• Take 1 portion on a floured surface and roll out into a thin disc.
• Put little kheema mixture on the two ends as shown in the picture below. 

• Cover the filled portion with the other half of disc.

• Dip your tip of the finger in water and seal the end by this wet finger.
• Using a sharp knife divide the disc into two.
• Again the seal the newly cut end.

This should give you two luqmis.

Repeat with the remaining dough.

•  In a heavy bottomed pan heat oil for deep frying.
• Add 1 luqmi at a time and fry till golden on both sides.

• Remove to an absorbent sheet.
• Serve hot with your favorite accompaniment.

  Check out other Kheema recipes like Kheema baingan masala, Aloo kheema, Kheema seviyan biryani, Fitni pulao and Kababcheeni ka kheema from My Mom's Kitchen 

Happy Cooking!!!

Kheema Baingan Masala

                      When it's the season of peas they are included in almost every recipe through out the season and one recipe that is made without fail is  this Kheema Baingan masala. The Kheema Baingan masala actually has four main ingredients they are - potatoes, kheema, baingan and fresh green peas. Now, it was difficult for me to pick a name as it has 4 main ingredients and including all of them would lead to a really big and confusing name but why fear when Mom is here it was she who suggested the name for the recipe as "Baingan masala" I modified the name to "Kheema Baingan Masala" to avoid confusion for my vegetarian followers.

                                   

 
                       The Baingan used in this recipe are what we call in English the "eggplant". Eggplants are a good source of dietary fiber, copper and is a rich source of various Vitamins which include Vit C, K, B1 and B6. It also contains phytonutrients and it's skin is rich in antioxidants. So presenting the recipe for my Mom's special Kheema Baingan Masala.

         Kheema Baingan Masala at my home is served for breakfast with chapati or phulkas. You may also have it for lunch with steamed rice alongside Hyderabadi khatti dal.

Ingredients:

1. Eggplant / Baingan - 250 gms
2. Potato - 150 gms
3. Kheema / Minced meat - 200 gms
4. Green peas - 1 cup
5. Onion - 2 nos
6. Fenugreek leaves (small) - 2 bunches
7. Coriander leaves - 1 bunch
8. Green chilies - 5 nos
9. Ginger garlic paste - 1 tbsp
10. Red Chili powder - 2 tsp
11. Turmeric powder - 1/2 tsp
12. Salt - to taste
13. Oil - 3 tbsp

Method:

• Chop Eggplant into small pieces. Keep them soaked in water with a pinch of salt till ready to use.

• Similarly preserve the potatoes too.
• In a pan heat oil and add the chopped onions. Saute them till they turn soft and translucent.
• Add ginger garlic paste, salt, turmeric and red chili powder. Mix well.
• Add washed and drained kheema or the minced meat and fry till it turns golden brown.
• Now add the drained potatoes and eggplant or baingan. Combine.
• Add in the green peas and give a good stir .
• Add half a cup water followed by fenugreek leaves, coriander leaves and slit green chilies.
• Cook on low flame for 5 to 7 minutes.
• Serve hot with chapathis.

                      You may also like to try other kheema recipes like Aloo kheema, Kababcheeni ka kheema, Shami kebab, Beans & minced meat curry and Kheema cutlet from My Mom's Kitchen.

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

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!!!

Fitni Pulao

          Eid Mubarak to all!!! 

          Here comes my first post for Eid! Fitni Pulao

          Fitni Pulao is made every year on my birthday without fail & is served alongside Dahi ki chutney. It is so dear to me that my aunts also send it to me when they prepare it in their homes. I cannot trace back in this mess of two decades when it became so special to me or to my friends. A few days back when I hosted an Iftar party for my friend I was not so surprised when she said "ask aunty to prepare meat balls rice". It is then I realize that another friend had asked for the recipe way back in October I donno what took me so long to put it here while honestly I wanted it to be my first post when I first planned of the blog. But things never go the way we plan, do they? Ever? Mom had no time to prepare this elaborate meal and I had no patience to delay the idea of starting a blog so I readily settled with what was on hand and that was Liver fry.😆

         Getting back to Fitni Pulao though it is very easy to make I call it an elaborate meal 'coz this is goin to make sure you spend a lot of your time in making fitnis or the small round koftas but it's going to be worth it all. Fitni Pulao is one of those dishes which you would love to indulge in once in a while.

Ingredients:

To grind:

1. Minced meat / Kheema - 400 gms
2. Red chili powder - 2 tsp
3. Turmeric powder - 1/2 tsp
4. Salt - 2 tsp
5. Ginger garlic paste - 2 tsp
6. Coriander leaves - 1/2 bunch
7. Mint leaves - 1/2 bunch
8. Green chilies - 5 nos
9. Oil - a few drops

Other:

1. Rice - 1 kg
2. Curd - 250 gms
3. Onion -1 no (large)
4. Ginger garlic paste - 2 tbsp
5. Coriander leaves - 1/2 bunch
6. Mint leaves - 1/2 bunch
7. Green chilies - 5 nos
8. Rock salt - 1 tbsp
9. Cinnamon stick - 3 to 4 nos (optional)
10. Caraway seeds - 1/2 tsp (optional)
11. Cardamom - 4 nos (optional)
12. Cloves - 4 nos (optional)
13. Oil - 2 tbsp + 3 tbsp

Method:

• Wash and soak rice for 2 to 3 hours prior cooking. If using Basmati there's no need to soak, wash and use directly.
• In a blender jar add all the ingredients under the sub-heading to grind.

                       

• Blend it till a smooth paste

                  

• Grease your palm with a little oil and make small 1/2 inch balls (fitni). Make sure they are of the right size meaning not too large as to look koftas or too small to look funny. And keep a point in mind that the fitni when cooked will reduce in size.
• When all the fitnis are done heat 2 tbsp oil in a vessel.
• In a bowl churn the curd.
• Add the churned curd to oil followed by prepared fitnis. Don't stir right away as the fitnis will break apart.Cover it and leave for about five minutes. After five minutes give it a nice stir and cover again and let this cook on slow flame till the water is evaporated completely.

         

• Meanwhile, in another big vessel heat 3 tbsp oil.
• Add chopped onion and fry till golden.
• Next, add ginger garlic paste, chopped coriander and mint leaves and slit green chilies.
• Drain the water from rice and add rice to the vessel.
• Add enough water to cook the rice. Water should be so much that the spoon flows freely while stirring.
• Now add the rock salt, cinnamon stick, caraway seeds, cardamom and cloves.
• When there is little water left add the prepared fitnis.

         

• Cook on dum i.e. low flame for approx 5 to 10 mins.
• Serve hot.

                                 


Also try Chana Vegetable Biryani, Boot pulao, Bagaara khaana, Mixed fried rice and Lobia chawal from My Mom's Kitchen.

Here's wishing you a blessed Eid and...

Happy Cooking!!!