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.

  Write your thoughts below in the comments...

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             Happy Cooking!!! 

Vegetable Macaroons

                        Hello all! Today, I'm very excited to share a tasty and appetising snack and moreover a zero oil recipe - vegetable macaroons. A quick snack that is easy to put together with readily available ingredients and without much effort. A snack that you'd soon fall in love with. I admit We did!

                        While we all know, macaroons as a French dessert, I'm sharing a snack loaded with goodness of veggies in the shape of a macaroon.

                          Today's kids are our teachers and we will have to accept this fact sooner or later. I say this, 'coz today's recipe was so as to say invented and named by my niece and I feel proud enough to share this to the world. While my choice of vegetables is a regular one as that was what we possessed at the time of experiment you can employ your imagination and gather the best and healthiest veggies to your plate. Also, you can use whole wheat bread to make it more nutritious. Here comes the detailed recipe :-

Ingredients:

1. Bread - 1 loaf
2. Potato - 1 no
3. Carrot - 2 nos
4. Onion - 1 no
5. Red chilli flakes - 2 tsp
6. Red chilli sauce - 2 tbsp
7. Soy sauce - 1 tsp
8. Salt - to taste

Method:

• Boil, peel and mash the potato.
• Finely slice the onion and carrots.
• With a lid or round cookie cutter cut the bread slices into round shapes. Keep aside.
• In a mixing bowl take the rest of the ingredients together and mix well. Adjust the levels of salt.
• Take a spoonful of this prepared mixture and spread this over a slice of bread. Place another round slice from top. Keep aside.
• Repeat the previous step to make more vegetable macaroons.
• Sprinkle some more red chilli flakes from top and serve.

Alternatively, you can also toast the macaroons and then serve.

You may also like to try Mint cucumber sandwich, Aloo matar tikki, Aloo palak tikki, Aloo bonda and Masala vada from My Mom's Kitchen.

 Wish to hear from you

Happy Cooking!!!

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!!!

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!!!

Chocolate pudding

                Attention chocolate lovers! presenting a chocolate pudding so rich, moist and chocolaty that it will make you fall in love with chocolate all over again.

                   With four main ingredients and under 15 minutes you will have the chocolaty world to relish. Fifteen minutes, oh yeah, but you will have to patiently resist for a few hours till the pudding sets in the refrigerator for a few hours, although you can serve it warm if you wish to but chilled is highly recommended. Lastly, you can give it your own personal touch for garnishing I used some dry fruits and Ferrero rocher chocolates my cousin had gifted me you can use anything you like such as chocolate shavings, chocolate wafers or kit-kat bars.


                    You may also like to try  Chocolaty coconut bites, Eggless chocolate cake, Chocolate vanilla marble cake and Mexican hot chocolate from My Mom's Kitchen. Now onto today's recipe :-

Ingredients:

1. Cocoa powder - 3 tbsp
2. Corn flour - 3 tbsp
3. Milk - 2 cups + 1/4th cup
4. Sugar - 10 tsp
5. Vanilla essence - 1tsp (optional)
6. Nuts - to garnish

Method:

• In a mixing bowl whisk together cocoa powder, corn flour and 1/4th cup milk. Keep aside.
• In a vessel heat milk.
• When milk has turned warm add sugar. Adjust the sugar levels to your liking.
• After the sugar has dissolved completely, reduce the flame and add the prepared cocoa powder mixture.
• Stir continuously till the mixture thickens and coats the spoon.
• When it has reached medium - thick consistency turn out the flame and add vanilla essence.
• Whisk it once and transfer to serving bowls. The bottom part is comparatively more thicker than the rest of the pudding.
• Cover the bowls with foil and refrigerate for about 3 to 4 hours or more.
• Garnish just before serving and enjoy.

   

 

Don't forget to pour in your thoughts in the comments section below.

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Happy Cooking!!!

Dry Fruits Milkshake

                  
                       Dry fruits are power house of essential nutrients and vitamins and today's dry fruit milkshake is a healthy refreshing drink. Now, that we are almost towards the end of Ramadan this post probably marks the last recipe for Ramadan 2019 in a fashion we love the most, the healthy way.

                The dry fruits I used for this milkshake are walnuts, figs, almonds and fresh dates. Figs are rich in fiber, a great source of calcium and iron and very beneficial for people suffering from Anemia. It is also rich in anti oxidants and other minerals like potassium, copper and vitamins such as Vitamin A and K. Walnuts are rich in Omega 3 fats, they help reduce bad cholesterol in the body, help in improving brain function and they contain higher amounts of anti oxidants than any other food. Almonds are rich in Vitamin E, while also being loaded with anti oxidants and help in maintaining bone strength and strengthen the immune system. Fresh dates have plenty of health benefits and that forms the reason that the fast is opened with dates. They are also rich in anti oxidants, they are naturally sweet and help maintain blood sugar balance, boost brain health and maintain bone mass.

               You may also like to try other healthy drinks like Badam milk, Carrot milkshake,  Strawberry milkshake, Mango milkshake and Milk sherbet  from My Mom's Kitchen! Now, to today's recipe :-

Ingredients:

1. Almonds - 8 to 10 nos
2. Walnuts - 8 to 10 nos
3. Figs - 5 to 6 nos
4. Fresh dates - 4 to 5 nos
5. Milk - 3 cups
6. Honey - 1 tbsp (optional)
7. Saffron - few strands

Method:

• Soak the dry fruits in water for about an hour or till they soften a bit.
• Peel the almonds and break down figs and dates into smaller bits for smooth blending.
• Take all the ingredients together in a blender. Figs and dates are naturally sweet but if you think you require the milkshake to be sweeter add honey or sugar or brown sugar. Blend till smooth.
• Pour in glasses, garnish with saffron strands and serve warm or chilled.

            Our dry fruit milkshake was served with the Ramadan special delicacy Dahi wade you may also like to serve it with Rava vada, Masala vada, Corn fritters or Egg spring rolls from My Mom's Kitchen.

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

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!!!

Fruit Chaat

                       As it is Ramadan let me introduce to you today to a dish without which our Ramadan is incomplete and that is Fruit Chaat.

                      We first tasted fruit chaat back in the 90's when we first visited Saudi during Ramadan and one of our relative residing their had prepared this for us. The taste had struck us in such a manner that there has been no looking away, every year during Ramadan this lip smacking dish adores our table through out the month-every single day. Infact we avoid Iftar parties because all we want to have is Fruit chaat.

                      Fruits are naturally low in Sodium and fat content while being loaded with essential nutrients like potassium, Vitamin C, folate and dietary fiber and are a great option to break your fast with specially when you want to avoid oily food. But, fasting or not fasting do try this recipe atleast once, you can include or exclude fruits as per your liking. Also try other recipes which include fruits like Fruit custard, Mango sponge cake, Mango milkshake, Strawberry milkshake and Orange kheer.          

                     Many people complicate the fruit chaat recipe adding salt and making it a little bit tangy but ours is simple and sweet as we add only sugar and yeah since it is chaat a little of chaat masala. So, here is the detailed recipe for you.

Ingredients:

1. Apple - 1 no
2. Banana - 1 no
3. Grapes - 10 to 15 nos
4. Sweet lime - 1 no
5. Orange - 1 no
6. Pomegranate - 1/4 cup
7. Sugar - 2 to 3 tbsp
8. Chaat masala - 1 tsp

Method:

• Chop the fruits finely. 
• Wash pomegranate seeds and grapes. De-seed the grapes if needed.
• Take all the ingredients together in a bowl and mix well. Adjust the sugar amount as mostly all fruits are sweet and you may require only 2 tbsp of it. 
• Serve immediately.

                       Remember to add sugar when you are ready to serve as the fruits will ooze out water, even that tastes good though!

                     If you are looking out for a few more Ramadan special dishes then do check out Chana dal snack, Kheema luqmi, Dahi vade, Masala vada and Rava vada 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.

Ramadan mubarak &

Happy Cooking!!!

Thai green mango salad

                           Thai green mango salad, this was a post from Sangita of Bliss of Cooking that I came across about two weeks ago in a cooking group on Facebook. Her picture made me drool & I instantly commented "tempted to try". Well, that was an honest comment. Thai food always intrigued me but an excuse was always up my sleeve either regarding the ingredients or a doubt if that will suit my palate but, nothing of that sort this time & I'm delighted because Thai green mango salad or Som Tum Mamuang (God knows how it is pronounced) was worth the try and we all loved it at my home infact we fell short of it. You too go ahead and give it a try.

                          I made three minor changes to the original recipe. Firstly I used store brought red chilli flakes, secondly did not use mortar and pestle as she had suggested and finally I did not have Peanut oil or Sesame oil so instead I went ahead with Olive oil. You can find the original recipe here. True to what it read this salad has an interesting fusion of taste it is salty, spicy, tangy and sweet all at the same time and those peanuts are sure to elevate your mood.

                        If you are looking for more healthy salad recipes to try this summer then do check out Brown chana salad, Sweet n sour carrot salad, Lobia salad and Fresh green salad from My Mom's Kitchen! Now, to today's recipe :-

Ingredients:

1. Raw mango - 1 cup
2. Cucumber - 1/2 cup
3. Green bell pepper - 1/2 cup
4. Red bell pepper - 1/2 cup
5. Onion - 1/2 cup
6. Coriander leaves - few
7. Peanuts - 2 tbsp
8. Spring onions - few

For dressing:

1. Spring onions - few
2. Sugar - 1 tsp
3. Red chilli flakes - 1 tsp
4. Garlic cloves - 2 nos
5. Soya sauce - 1 tsp
6. Lemon juice - 1 tsp
7. Salt - to taste
8. Olive oil - 1 tbsp

Method:

• In a small mixing bowl take finely minced garlic, red chilli flakes, sugar and lemon juice.
• Add chopped spring onions, soya sauce and olive oil. Season it with salt. Cover and keep aside for 15 minutes.
• Meanwhile slice the veggies.
• Dry roast the peanuts. Remove the skin and crush them into halves.
• Take all the ingredients in a large bowl keeping aside a few peanuts and coriander leaves for garnishing.
• Slowly pour the dressing over the chopped veggies and give it a good mix.
• Garnish with peanuts and coriander leaves and serve.

                                       

                    So, the bottom line for today's post is that I have experienced bliss of cooking today in My Mom's Kitchen. ☺💓                  

                   And while it's still the season of raw mangoes or kairi as we call it do try the recipes using them, the summer special of our home Kairi ki chutney and a healthy refreshing drink and my favorite Abshola .

Don't forget to pour in your thoughts in the comments section below.

Connect with me on instagram and facebook

Happy Cooking!!!

Abshola (Raw mango drink)

                      Summer is not only season for vacation but also mangoes and before mangoes come raw mangoes. Green and tangy they are loved by one and all and used widely in Indian cuisine. My Mom uses them mostly to make lots and lots of  fresh Kairi ki chutney and today in my kids vacation special recipes I'm sharing a refreshing drink made using raw mangoes called Abshola.

            
                           Raw mangoes contain high amounts of Vitamin C that aids in formation of new blood cells and iron absorption in the body. It is truly refreshing and very easy to make and a healthier choice compared to the packaged juice and soft drinks available widely in the market. You may also like to try Badam milk, Pista milk, Carrot milkshake, Strawberry milkshake and Milk sherbet from My Mom's Kitchen. Now, to today's recipe :-

Ingredients:

1. Raw mango - 1 no
2. Sugar - 1/2 to 3/4th cup
3. Water - as required.

Method: 

• Peel and cut the kairi or raw mango into small slices. Discard the stone.
• In a saucepan take water for boiling the raw mango. 
• Add the sliced raw mango to the water and boil till soft and cooked. Remove from flame.

                                              

• Transfer the cooked raw mango along with the water to a blender jar.
• Add sugar and blend till smooth.
• Adjust the sugar levels as per taste. The drink is not completely sweet so add just enough sugar pertaining how sour your raw mango is.
• Refrigerate the drink and serve chilled.

 

Don't forget to pour in your thoughts in the comments section below.

Connect with me on instagram and facebook

Happy Cooking!!!

Badam milk

                             A refreshing drink is all what you need in this hot summer. And when the drink brings the right amount of nutrition in it and is beneficial to the kid that is all what you want to try so, here is today's post on the Kids vacation special recipes - Badam milk.

                      There are lots of brands that sell badam milk in the market but we always run the risk of chemical agents like preservatives, food colors and what not! Preparing this within the comfort of your home ensures you only use natural ingredients and also there is absolutely no comprising with the taste either. So, let's quickly have a look at today's recipe :-

Ingredients:

1. Milk - 1 glass
2. Almond powder - 1 tsp
3. Sugar - 2 tsp
4. Cardamom powder - a pinch
5. Saffron - 4 to 5 strands (optional)

Method:

• Grind a few almonds to a fine powder using grinder
• Take a glass of boiled milk and add all the ingredients one by one. Stir well.
• Serve chilled.

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

             Write your thoughts below in the comments...

             Connect with me on facebook and instagram

             Happy Cooking!!!
                                  

Falafel

                      Falafel is an Arabian dish and stands next to Chicken shawarma in my list of favorites. Made from chick peas Falafel forms a great snack to munch on as chick peas are rich in protein and form a good source of fiber and contain several key vitamins and minerals.

                               Falafel is not only healthy but also very easy to prepare. Although it might seem that they are a little time consuming the end result is beyond satisfaction. Falafel can be served with any types of ketchup and sauces or mayonnaise however, traditionally it is served with Hummus. You can also serve it with Til ki chutney a close Indian variant to hummus.

                               For more recipes using white chickpeas check out Chole puri, Chana vegetable biryani. If you wish to try recipes with their counter part black / brown chana or chickpeas then do try Masala chana chaat and Brown chana salad however, if you are interested in using green chana then do check out Boot pulao and mixed fried rice from My Mom's Kitchen! Now, to today's recipe :-

Ingredients:

1. Chickpeas - 1 cup
2. Onion - 1 no
3. Garlic - 4 cloves
4. Red chili powder - 3/4 tsp
5. Coriander powder - 1/2 tsp
6. Pepper powder - 1/2 tsp
7. Cumin powder - 3/4 tsp
8. All purpose flour - 2 tbsp
9. Baking soda - 1/4 tsp
10. Coriander leaves - 1 bunch
11. Lemon juice - 1 tbsp
12. Salt - to taste
13. Oil - for deep frying.

Method:

• Soak the chickpeas overnight in water. 
• Drain the water and add chickpeas to a food processor along with all the other ingredients except oil and grind. The mixture should not be very smooth a few crumbs here and there are alright.
• Cover the mixture and place it in refrigerator for an hour.
• Remove from fridge and make round balls.
• Simultaneously, heat oil for deep frying and fry the prepared balls in batches till a nice golden color appears.
• Serve hot.

                                                    


                        You may also like to try snacks recipes like the south Indian favorite Rava vada, or Chudwa a perfect snack to pair with your evening tea, or an English summer delight Mint cucumber sandwich, or just like falafel an Indian chana dal based vada called the Masala Vada or the famous north Indian snack Matar kachori from My Mom's Kitchen!

                        Too many options too short life, go ahead and share the joy of taste with your loved ones today...

Happy Cooking!!!

Vermicelli kheer

            As am nearing the milestone of reaching my 100th post on blog this being the 97th, the excitement is all over the place suddenly every little detail matters and every dish is worth publishing no matter how many thousands of times people before me might have shared it and amidst all this work with a biggg drafts list pending and begging for attention I'm here with my latest offering Vermicelli kheer.

                    Vermicelli kheer has two main ingredients one being vermicelli itself and second milk the most essential ingredient to make a kheer. Vermicelli kheer very easy to put together, requires very less cooking time and tastes heavenly. You can serve this amazing kheer as a bonus to your regular dinner or to your guests or make it on special occasions and festivals.

                     I used Bambino vermicelli to make this kheer Bambino being my favorite brand and I get them exclusively from Numaish along with pastas, spaghetti, macaroni and son papdi packets. I love doing free publicity for them 'coz I simply love the brand and like I often say in my posts "spread the joy of taste". If you are looking for more recipes to try with vermicelli or seviyan then do check out Kheema seviyan biryani, Vermicelli upma and Lemon seviyan.  Now, to the recipe :- (serves 4)

Ingredients:

1. Vermicelli - 1/4 cup
2. Milk - 2 & 1/2 cups
3. Sugar - 1/4 cup
4. Cardamom powder - a pinch
5. Pistachios - few

Method:

• Heat milk in a deep bottomed vessel and add vermicelli to it.
• Add sugar and give a good mix. Adjust the sugar level to your taste.
• When the vermicelli looks cooked add a pinch of cardamom powder and switch off the flame.
• Garnish with grounded pistachios and serve warm or chilled.

                                You may also like to try Orange kheer, Bread rasmalai, Fruit custard, Bread kaja and Gulgule from My Mom's Kitchen!

Happy Cooking!!!

Palak ke kofte (Spinach balls)

           Earlier this month I've shared one of my favourite recipe using palak or spinach called Palak kheema (spinach cooked with minced meat) and today I'm sharing a snack cum side dish Palak ke kofte. Kofte are nothing but the round shape that is given to the food, the ones that are made of meat are the meatballs and like so. Also read my previous post on how to make Vegetable oats kofta.

       

              Palak ke kofte are crisper on the outside and softer inside. These can be eaten as a snack and be served with a preferred chutney or ketchup. Try serving them with a healthy accompaniment like Til ki chutney from My Mom's Kitchen. Or you can also serve these palak ke kofte as a side dish with Tomato rice.

             The main ingredient palak or spinach as we all know is very rich in calcium and is essential specially for kids and this palak ke kofte can be an interesting form to get them eat spinach. Now, to the recipe :-

Ingredients:

1. Palak / spinach - 1 bunch
2. Onion - 1 no
3. Besan - 2 cups
4. Rice flour - 1 & 1/2 tbsp
5. Cumin powder -  1 tbsp
6. Red chili powder - 1 tsp
7. Ginger garlic paste - 1 tsp
8. Coriander leaves - few
9. Salt - to taste
10. Water - as required
11. Oil - for frying

Method:

• Wash and clean spinach leaves and chop them as finely as possible.
• In a mixing bowl take all the ingredients except oil and water. Mix well.
• Add water to form a dough. (I used only a tablespoon of water as the water from spinach was enough to get a smooth dough.)
• Take little dough at a time and form kofte or lemon sized balls.
• Heat oil for frying. Once hot, fry the kofte in batches till golden brown on all sides.
• Serve hot.

 

         You may also like to try  Aloo palak tikki and Palak paratha 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!!!

Carrot milkshake

                 Another carrot recipe today and this time in the form of a healthy & yummy milkshake. It is thick and creamy and the rich flavor of cardamoms will make you want for more. And there is absolutely no cooking involved. Just blend all the ingredients together and this milkshake is ready!

     
                  You may also like to try my earlier recipes using carrots like the Sweet n sour carrot salad, or tummy filling Carrot capsicum rice, or mouth watering Gajar ka halwa, or include them in a healthy and unique recipe of Vegetable oats kofta   or pair it with other veggies for a lip smacking side dish of Vegetable khorma.  


                  Besides carrot that are rich in carotenoids this recipe also has almonds, another healthy ingredient which is rich in Vitamin E, healthy fats, protein and magnesium. Here comes the recipe in detail :-

Ingredients:

1. Carrot - 1 large
2. Almonds - 10 to 15 nos
3. Sugar - 2 tbsp
4. Milk - 2 cups
5. Cardamom powder - a pinch

Method:

• Soak almonds in water for a couple of hours. Peel and keep aside.
• Take all the ingredients in a blender jar and blend till smooth. Adjust the sugar levels to your liking. 
• Chill & Serve.

         Serve it to your kids for a healthy refreshing drink in this summer. You may also like to try Strawberry milkshake, Mango milkshake, Dry fruits milkshake, Badam milk and Milk sherbet from My Mom's Kitchen.

Don't forget to pour in your thoughts in the comments section below.

Happy Cooking!!!

Vegetable Oats Kofta

              Friday evening I was in an experiment mood so I tried to make these Vegetable Oats Koftas. Oats in today's fitness freak world doesn't need any introduction, rich in fiber they can easily be incorporated into any recipe. My Vegetable Oats Kofta could have also been termed healthy but for the deep frying option that I choose, may be you can use your air fryer.

                You certainly don't wish your experiment to fail and that too working with an expensive ingredient like poppy seeds. Yes, you read it right that's another key ingredient in this recipe. I was skeptical using this ingredient 'coz previously I have tried Bengali recipes like Aloo phoshto and sheem poshto. While sheem poshto seemed okay, Aloo poshto failed to impress even a potato lover like me. But, in this recipe you will find poppy seeds giving a unique taste and texture to the koftas.

               

            For the vegetables you can use what you prefer however, I have used grated carrots and peas. For a newbie like me peas work as atom bombs when they come in contact with oil so either cut them into halves or use crushed peas or be very very careful if using whole peas. Also try some more carrot & peas recipes like  Matar kachori, Gajar ka halwa, Aloo matar tikki, Carrot capsicum rice and Vegetable khorma from My Mom's Kitchen. 

Ingredients:

1. Oats - 4 tbsp
2. Poppy seeds - 2 & 1/2 tbsp
3. Carrot - 1 no
4. Peas - 1/4 cup
5. Corn flour - 1 tbsp
6. Coriander leaves - few
7. Black pepper - 1 tsp
8. Salt - to taste
9. Oil - for frying
10. Water - as required.

Method:

• Dry roast oats and poppy seeds separately.
• Grate the carrots and boil and crush peas.
• Take all the ingredients in a mixing bowl except oil and water.
• Add water little by little to bring the dough together.
• Take small portions and shape them into round balls or koftas.
• Fry them in batches and remove onto an absorbent paper.
• Serve hot with tomato ketchup or green chutney.

You may also like Aloo bonda, Masala vada, Rava vada, Moong dal kachori, Egg spring rolls also from My Mom's Kitchen.

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

Happy Cooking!!!

Masala chana chaat

               If you are looking for a snack recipe that is easy to put together and healthy at the same time with a great taste then this masala chana chat is the perfect one for you. This recipe can be made in a jiffy provided you have boiled brown chana / chickpeas at hand.

              Brown chana or chickpeas are high in fiber & protein & contain several other essential vitamins & minerals. They form a great deal of protein source for the vegetarians.

               

             Masala chana chaat can be found through out Hyderabad on small little kiosks at all market places. They serve the chaat packed in folded news papers topped with lots of red chili powder making it very very spicy, it will both make you drool and open your tear gates at the same time. Therefore for me the best part of making it at home is adjusting the spice levels as per the taste.

Ingredients:

1. Brown chana / chickpeas - 1 cup
2. Onion - 1 small
3. Red chili powder - 1/2 tsp
4. Lemon juice - 1/2 tsp
5. Salt - as required
6. Coriander leaves - few

Method:

• Soak chickpeas in water for 4 to 5 hrs or overnight.
• Drain the water well and pressure cook the chickpeas with little salt.
• Chop the onion finely.
• Take all the ingredients together in a mixing bowl. Adjust the spice levels and serve.

             If you are looking for more Indian snacks recipes then do check out Matar kachori, Pudiney ke namak paare, Chudwa, Aloo bonda 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!!!