Almond pilaf (Badam-i-pulao)

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

                                     

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

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

Ingredients:

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

Method:

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

                                     

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

                     

                 

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

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

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

Happy Cooking!!!

Sweet Corn Fried Rice

                Today marks the 3rd Anniversary of my dear blog...24th September 2016 was the day I posted my very 1st recipe Liver fry and today am penning well, typing down my 140th recipe and it has to be special and so it is, Sweet Corn Fried Rice. Fresh corn being my favorite.

                  
                   Sweet corn fried rice is simple and quick to make. In addition to sweet corn you can add any number of preferred vegetables of your choice. I added only carrots as they add to the colour and health quotient besides letting corn grab the limelight. You may also like to try Sweet Corn Curry and Corn fritters from My Mom's Kitchen. Now, to the recipe :-

Ingredients:

1. Cooked rice - 3 to 4 cups
2. Corn - 1 cup
3. Carrot - 1 large
4. Onion - 1 no (or) Spring onions - few 
5. Garlic cloves - 2 to 3 nos
6. Black pepper powder - 3/4th tsp
7. Salt - to taste
8. Olive oil - 2 tbsp

Method:

• Boil the corn and keep aside till ready to use.
• Heat oil in a pan.
• Add minced garlic. Saute for a few seconds.
• Add sliced onion and again saute for a minute.
• When the onion turns slightly translucent, add carrots (you can also boil carrots along with corn and add them together at the end)
• Add cooked rice and mix to combine.
• Now add the boiled corn.
• Season with salt and pepper. Combine well.
• Serve hot.

                 You may also like to try Sinangag (Garlic fried rice), Carrot lemon rice, Mixed fried rice, Lobia chawal and Carrot capsicum rice from My Mom's Kitchen.

Wish to hear from you.

Happy Cooking!!!

Achari Chana Pulao

                     Achaar means pickle and achaari means pickled taste. This Chana pulao has a pickle like taste and hence the name achari chana pulao. It can be made for parties or also be packed for lunch box as it is high on nutritional value and is easy to prepare.

                            

                     While most of the recipes call for the use of actual pickle being used my recipe does not involve any real pickle but, the taste comes from the use of amazing seeds that give the flavor of pickle and they are mustard seeds, cumin seeds, nigella seeds and fenugreek seeds. These are also used in Hyderabadi bagaare baingan, do check it out! And these seeds are also used in vegetable preparations like that of bhindi, aloo and gobi yielding achari bhindi, achari aloo and achari gobi respectively.

                     The other main ingredient in this dish is kabuli chana or chickpeas. Chana vegetable biryani was a recipe that I posted long, long ago that tastes equally delicious, do try it. This achari chana pulao can be eaten all by itself but tastes best with Dahi ki chutney (raita) .
Now, to the recipe :-

Ingredients:

1. Chickpeas - 1 & 1/2 cup
2. Rice - 500 gms
3. Onion - 1 no (large)
4. Mustard seeds - 1 tsp
5. Cumin seeds - 1tsp
6. Nigella seeds - 1 tsp (kalonji)
7. Fenugreek seeds - 1 tsp (methi dana)
8. Ginger garlic paste - 1 tbsp
9. Red chilli powder - 1 tsp
10. Turmeric powder - 1/2 tsp
11. Garam masala - 1 tsp
12. Coriander leaves - few
13. Salt - to taste
14. Oil - 1 & 1/2 tbsp

Method:

• Soak chickpeas for 4 to 5 hours or overnight in water.
• Drain the water and pressure cook chickpeas for atleast 3 whistles with little water and salt. Keep aside.
• Wash and soak rice grains for 15 to 20 minutes. Drain water and keep aside.
• In a cooking vessel, heat oil.
• Add all the seeds.
• Once they crackle, add onion and fry till soft and translucent.
• Add ginger garlic paste. Mix well.
• Add the cooked chickpeas along with the remaining spices - chilli powder, turmeric powder, garam masala and salt to taste.
• Add the soaked rice with just about enough water for cooking. You should be able to stir freely.
• Cover and cook on medium to low flame till no water remains while stirring occasionally.
• Cook on low flame for another 5 minutes.
• Garnish with coriander leaves and serve hot.

If you feel that your chickpeas have turned really soft and might get mushy during cooking then add them towards the end, i.e. after adding the rice.


                      You may also like to try  Bagaara khaana, Mixed fried rice, Lobia chawal, Boot pulao and Fitni pulao from My Mom's Kitchen!

Here's wishing you a great day and

Happy Cooking!!!

                  

Sinangag (Garlic fried rice)

                 Rice is our staple food and flavored rice is what we all love to eat. In today's post rice is flavored with Garlic. Garlic fried rice or Sinangag is a Filipino fried rice dish usually made from left over rice. The stale rice gives a firm look to the grains and the dish like so. Moms, note down this might soon turn out to be your kids next favorite dish.

                 Garlic has immense benefits it can combat sickness as it is widely known for its anti inflammatory properties, it can reduce blood pressure and also lower cholesterol levels reducing the risk of heart diseases.

                 If you are looking for more recipes where you can include garlic then do check out Falafel, Lobia chawal, Sweet n sour carrot salad, Thai green mango salad and Til ki chutney from My Mom's Kitchen. Now onto today's recipe :-

Ingredients:

1. Cooked rice - 2 cups
2. Garlic cloves - 8 to 10 nos
3. Spring onions - 3 to 5 nos
4. Salt - to taste
5. Oil - 1 tbsp

Method:

• Finely mince the garlic and chop the spring onions separating the white and greens.
• Heat oil in a pan.
• Add the minced garlic and whites of spring onions. Saute for over a minute.
• When the onion turns soft add in the rice.
• Season with salt and give a good stir to mix everything well.
• Add in the greens of spring onions preserving a few to garnish.
• Toss well, garnish and serve hot.

                 Sinangag the staple breakfast of Filipinos is mostly served with egg to provide the protein content to the body. You may also like to serve it with Green Omelette, Veg manchurian, Chicken stir fry, Sweet corn curry  or Mutton kebabs from My Mom's Kitchen!

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

Happy Cooking!!!

Carrot lemon rice

                 We eat with our eyes first and kids follow this mantra to the heart. So, today in kids vacation special recipes is a healthy and colorful rice dish called the Carrot lemon rice.

                Lemon rice is a famous South Indian rice dish which is an ideal food to pack for long journeys or lunch boxes. Carrot lemon rice is basically an addition of beta carotene, fiber, Vitamin C, Vitamin K and iron to the regular lemon rice all owing to colorful orange carrots. A website also suggests that munching carrots helps in keeping teeth and gums healthy.

               For more carrot recipes check out Carrot milkshake, Sweet n sour carrot salad, Carrot capsicum rice, Carrot beans fry and Gajar halwa from My Mom's Kitchen. Now, onto today's recipe :-

Ingredients:

1. Cooked rice - 2 to 3 cups
2. Carrot - 1no
3. Peanuts - 1 tbsp
4. Mustard seeds - 1 tsp
5. Urad dal - 1 tsp
6. Curry leaves - 1 sprig
7. Turmeric powder - 1 tsp
8. Lemon - 1/2 no
9. Salt - to taste
10. Oil - 2 tbsp

Method:

• Heat oil in a pan.
• Add mustard seeds and urad dal. Do not turn the dal brown.
• When the dal starts changing color add peanuts followed by curry leaves .
• Add carrot and saute for a minute.
• Add turmeric powder and mix well.
• Add this prepared mixture to the cooked rice.
• Season with salt and lemon juice. Stir once and switch off the flame.
• Serve hot.

         You may also like to try Tomato rice, Mixed fried rice, Lobia chawal, Sweet corn fried rice and Sinangag (garlic fried rice) from My Mom's Kitchen.

         Do write to us in the comments section below.
      
         Happy Cooking!!!

Hyderabadi Khichidi

                       Khichidi - the national food of India. Every region has its own unique style and flavour for Khichdi. While its main ingredients are rice and lentils the style of preparation highly varies. Most of the Khichdis are soft cooked considered best for diet and highly consumed when taken ill but my Hyderabadi Khichdi lies on the contrary planes, the grains are intact, the accompaniments are many and is a grand affair mostly served for sunday breakfasts or rather brunch.

                  Khichidi is flavoured with mint, turmeric and cinnamon. Its main accompaniments as you can see in the pic above are khatta, Kheema curry, Pyaaz ka anda and lots of papad & badis. These are mandatory. However they are some more accompaniments like desi ghee, varieties of pickles, dry coconut chutney and Kairi ki chutney that are served if available. Just in itself Khichidi is a great option to feed kids. It is tasty, not so spicy and what tops it all is the combination of rice and lentils or the carbohydrate and protein the two most essential nutrients for any age group. So, here comes the recipe :-

Ingredients:

1. Rice - 1 kg
2. Masoor dal / red lentils - 100 gm
3. Onion - 2 nos
4. Shahjeera / caraway seeds - 1 tsp
5. Cinnamon stick - 2 to 3 pieces
6. Cloves - 2 no (optional)
7. Cardamom - 2 no (optional)
8. Coriander leaves - few
9. Mint leaves - few
10. Green chilies - 4 to 5 nos
11. Turmeric powder - 2 tsp
12. Ginger garlic paste - 1 tbsp
13. Salt - to taste
14. Oil - 3 tbsp

Method:

• Wash together rice and lentils and keep aside.

• In a vessel to cook rice heat oil.
• Add onions once they turn translucent add ginger garlic paste followed by coriander leaves, mint leaves and green chilies.
• Drain water and add rice and lentils. Add enough water to cook rice you should be able to stir freely.
• Add salt and turmeric powder.
• Add shahjeera and cinnamon sticks.
• Cover with lid and let it cook. Stir occasionally.
• When water content reduces to minimum lower the flame and cook till all the water dries up.
• Serve hot.

                    Also try other rice dishes like Lemon rice, Chana vegetable biryani, Tomato rice, Boot pulao and Mixed fried rice from My Mom's Kitchen.

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

Happy Cooking!!!

Mixed Fried Rice

                  Fried rice is no doubt most common rice dish loved by teens. I generally make it when we want a simple dinner without much bothering in the kitchen. Today's Mixed Fried Rice is a different version of the regular veg fried rice as it has a mix of nuts and beans in addition to the randomly chosen vegetables. Randomly chosen, yes you read that right. Mixed fried rice came out of a flow and I say delicious flow.

               

           For this fried rice I selected carrots, yellow and red bell peppers apart from cashew nuts and green garbanzo beans you can include or exclude the veggies as per your preference. You can have this for lunch or dinner and it is also a great option for your packed tiffin lunch. The appetizing look of the dish will also get your kids drooling and finish their plate so go ahead and try this today...

          Before heading to the recipe you may also like to see Boot pulao, Bagaara Khaana, Lobia chawal, Carrot capsicum rice and Chana vegetable biryani from My Mom's Kitchen!

Ingredients:

1. Cooked rice - 3 to 4 cups
2. Cashew nuts - 1/2 cup
3. Green garbanzo beans (hari boot) - 1/2 cup
4. Red bell pepper - 1no
5. Yellow bell pepper - 1no
6. Carrots - 2nos
7. Salt - to taste
8. Black pepper powder - 1 tsp
9. Soya sauce - 1tsp
10. Oil - 1 tbsp

Method:

• Dice the carrots and bell peppers.
• Cut cashew nuts into halves
• Remove the green garbanzo beans 

• Heat oil in a pan.
• Fry cashew nuts till golden brown. Remove to a plate.
• To the same oil (add some more oil if required) add the carrots, bell peppers and beans. Saute for a minute.
• Now add the cooked rice and give a stir.
• Season with salt and pepper. 
• Add soya sauce.
• Mix well and switch off the flame.
• Fluff the rice and serve hot.

             Serve Mixed fried rice with Chicken stir fry or Dahi ki chutney alongside Fresh green salad for a complete meal.

I would love to hear from you in the comments section or you can also mail me to lubnamoin666@gmail.com

Happy Cooking!!!

Boot pulao (Green garbanzo beans pilaf)

               Boot or hari boot (green garbanzo beans) are seasonal beans and during it's season, the winter. You can find them almost everywhere on every kiosk in Hyderabad. I sometimes wonder why it's named boot as it once led to confusion between me and my friend who thought I was talking about a pair of boots. Recently I also came to know that it's also called harbhara in marathi and I would love to know what you call it in your vernacular.


               Garbanzo beans are an excellent source of dietary fiber and are packed with magnesium, potassium and iron. You have to pop them raw out of their shells. While many prefer to eat them roasted or shallow fried at my place we prefer them cooked with rice in the form of pulao.

                                 The recipe is very similar to that of Bagaara khaana and can be served with Dahi ki chutney or Hyderabadi khatti dal and Mutton kebabs or Chicken stir fry.

  Ingredients:

1. Rice - 500 gms
2. Hari boot / garbanzo beans - 250 gms
3. Mint leaves - 1/2 bunch
4. Coriander leaves - 1 bunch
5. Green chilies - 5 to 6 nos
6. Onion - 1 no
7. Ginger garlic paste - 1 tbsp
8. Salt - to taste
9. Oil - 3tbsp

Method:

• Wash rice grains well and leave it soaking for half an hour.
• Pop out the beans and wash well.
• Heat oil in a heavy bottomed vessel.
• Add onions and saute till golden.
• Add ginger garlic paste, mint and coriander leaves and slit green chilies. Saute for two minutes.
• Add rice and enough water for cooking rice. You should be able to stir freely.
• Add salt as per taste.
• Cover the vessel with a lid and cook for 5 minutes stirring occasionally.
• When the water comes to a boil add the hari boot or garbanzo beans.
• Cover and cook on slow flame for another 5 minutes till there is no more water left.
• Serve hot.

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

Happy Cooking!!!

Lobia chawal

            Lobia chawal or black eyed pea rice is a winter comfort food at my home that is made quite frequently and specially for my 5 yr old niece whenever she visits us. It's her favorite dish and you won't find her complaining even once. My Mom adds capsicum when she prepares it for me but this time I added red bell peppers as I had them on hand you can use any colored bell peppers.

                                             

            Lobia (black eyed peas) are a power house of protein, good source of soluble fiber and helps in preventing anemia. Red bell peppers are an excellent source of Vitamin A in form of carotenoids, Vitamin C and B6. Paired perfectly with rice and seasoned with ajwain and black pepper powder Lobia chawal is a delicious treat.

Ingredients:

1. Lobia - 2 cups
2. Rice - 1 1/2 cups
3. Bell pepper - 1/2 cup
4. Onion - 1 no
5. Bay leaf -1 no
6. Garlic cloves - 4 to 5 nos
7. Ajwain - 1tsp
8. Black pepper powder - 1/2 tsp
9. Salt - to taste
10. Oil - 1 tbsp

Method:

• Pressure cook the peas with enough water, garlic cloves, ajwain and bay leaf. Keep aside.
• Meanwhile cook the rice. Keep aside.
• In a pan heat oil and saute onion till soft add a little salt to fasten up the process.
• Toss in the rice and give it a good mix.
• Add chopped bell peppers and stir.
• Add in the black eyed peas and combine well.
• Cook on low flame for about 10 mins.
• Serve hot.

                              

 Also see Carrot capsicum rice, Bagaara khaana, Chana vegetable biryani, Lemon rice and Fitni pulao from My Mom's Kitchen.

            Here's wishing you a healthy 2018!

Happy Cooking!!!

Bagaara khaana

                 
                   Friends, food n fun was today all about. A much needed and postponed re-union but a memorable one. Though I wished to put an elaborate lunch for my friends time n patience made me settle with mom who suggested bagaara khaana with chicken khorma.

                   Any dish, rice or curry without mutton or chicken is called bagaara hence, this rice dish is called bagaara khaana. Now, heading straight to the recipe

Ingredients:

1. Rice - 1 kg
2. Onion - 1 (small)
3. Ginger garlic paste - 1tbsp
4. Coriander leaves - 1 bunch
5. Mint leaves - 1 bunch
6. Green chilies - 5 to 6 nos
7. Shahjeera (caraway seeds) - 1tsp
8. Dalchini (Cinnamon sticks) - 4 to 5 pieces
9. Rock salt - handful or as per taste
10. Oil - 4 tbsp
11. Water - as required

Method:

• Rinse and soak rice in water for 30 mins.
• In a vessel, heat oil.
• Add chopped onion and saute them till they just start changing color.
• Add ginger garlic paste followed by the greens i.e. coriander and mint leaves and slit green chilies.
• When the onions turn red add rice and enough water to cook the rice (the grains should get nicely immersed in water and you should be able to move your spoon freely while stirring).
• Add salt, shahjeera and cinnamon sticks.
• Cover the vessel with a lid and let it cook. Keep stirring it in between once or twice. 
• Leave it to cook on low flame for 5 to 10 mins or till all the water is absorbed. 
• Cook for 2 more mins and switch off the flame.
• Serve hot.

          Serve bagaara khana with a gravy such as Chicken khorma like we did or you can also serve it with Dum ke tamate  or Dahi ki chutney if you want to keep it absolutely vegetarian. You can also serve the rice with a dry accompaniment such as Chicken stir-fry or Shami kebab or even Mutton kebabs. I hope you give it a try for your special weekend night dinner or the next time you have a gathering at your place. Easy to make yet great in taste it will surely leave your guests finger licking!

Give me your feedback in the comments section below or on my facebook page My Mom's Kitchen and now you can also follow me on my instagram account @ lubna moin.

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!!!

Carrot Capsicum Rice

                              Happy Republic Day! As we Indians celebrate our republic day today I thought let's get the theme on the blog & so this Carrot Capsicum Rice coz it has the same  tri - color as our Indian flag.

                               I love Capsicum. 💗 I don't remember how I got introduced to this rarely used vegetable in My Mom's Kitchen but I am glad I came across it. I love everything about it, it's shape, color, taste (oh,wait taste had to come first right? whatever the order I love everything).  What more? Capsicum is a rich source of vitamin C, it is an effective antioxidant. It helps in maintaining the integrity of blood vessels, skin, organs, and even bones. It helps to stimulate fat burning and can help speed up metabolism and detoxification processes in the body, therefore improves our overall health. 

                                Who doesn't know the benefits of carrots? Most of the benefits of carrots can be attributed to their beta-carotene and fiber content. This root vegetable is also a good source of antioxidant agents. Furthermore, carrots are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.

                                 So let's get celebrating the Republic day in  a healthy way & also pray & make attempts for a healthy environment in our country.   🏁

Ingredients:

1. Carrot - 2nos
2. Capsicum - 1 large
3. Cooked rice - 200gm
4. Salt - to taste
5. Black pepper powder - 1/2tsp
6. Olive oil - 2tbsp

Method:

• Deseed the capsicum and chop it. Dice the carrots.
• Boil the Carrots and keep aside.
• In a pan heat oil and add capsicum. Fry for a few seconds and add carrot, rice, salt and pepper. Stir well.
• Serve hot.

 

    Boiling carrots is optional you can directly fry them with capsicum.

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

 Wish to hear from you ☺

Happy Cooking!!!

Tomato Rice

                            If you have keenly observed my blog you know that the background of  my blog is a wallpaper full of Tomatoes! And today's recipe is to do with tomatoes. Not a tomato lover, but yes they look great when they are bright red and fresh 🍅☺


                           Just one serving a day of tomato-based foods can have an incredibly beneficial effect on your health. Tomatoes are an excellent source of vitamin C, biotin, molybdenum and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E and phosphorus. So why stay away from tomatoes? Let's include them in our diet right now. 

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

                              Similar to Lemon rice Tomato rice can be prepared with left over rice or freshly cooked one. Til ki Chutney   will be a great accompaniment to this and  so will be Kairi ki chutney  or any flavored pickle.

Ingredients:

1. Rice - 200gm
2. Tomatoes - 3 nos (large)
3. Mustard seeds - 1tsp 
4. Red chili powder - 1tsp
5. Turmeric powder - 1/2tsp
6. Curry leaves 1 to 2 sprigs
7. Salt - to taste
8. Oil - 2tbsp

Method:

• Chop tomatoes roughly.
• Heat oil in a pan and add mustard seeds and curry leaves.
• Drop in the tomatoes, add red chili powder and turmeric powder along with salt. 

•  Simmer and cook the tomatoes covered till they turn soft. This should take about five minutes.
• Add the cooked rice to tomatoes and increase the flame.

•  Mix well and let it cook for another two minutes on low flame.

Tomato rice is ready to be served.

You may also like to try Carrot lemon rice, Sweet corn fried rice, Sinangag (garlic fried rice), Mixed fried rice and Carrot capsicum rice from My Mom's Kitchen.

Waiting to hear from you.

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Happy Cooking!!!

Chana Vegetable Biryani

                   Exactly a month ago I started this blog with my first post on Liver Fry and as I promised to myself I have tried to be a regular blogger, no doubt my passion for cooking is increasing day by day and all thanx to My Mom's Kitchen.


                   Reflecting back on my one month's journey I posted over eight recipes out of which I found Mutton Kebabs to be the most viewed and most loved one. This journey has already given me immense happiness and am sure it will continue to do so as I will continue this blog posting simple and easy recipes. Me and my Mom, we both are already planning a lot for the upcoming posts on this blog but today, we are celebrating it's one month anniversary.

                    Since it's celebration time it has to be something special so, my Mom prepared Chana Vegetable Biryani. With goodness of all the veggies that are used in vegetable biryani it has in addition kabuli chana or the whole white chickpeas and this also makes it a wholesome food and gives you a balanced diet.

                    My Mom served this biryani with dahi ki chutney (raita). It can also be served with mirchi ka salan or bagaare baingan a famous Hyderabadi brinjal curry that goes very well with the biryani or any pulav for that matter.

                    But now, this particular post has two reasons for celebration first, one month anniversary of the blog and second, it is my tenth post on the blog as dahi ki chutney (raita) bagged the ninth spot on last moment :)

                    It sure does require a long list of ingredients but most of them are which can be found in our regular pantry. You may add whatever veggies you prefer and that might include peas, cauliflower, you can also add a few fried cashews too if you'd like to.

Ingredients:

1. Rice - 1/2kg
2. Yogurt - 200gm 
3. White chickpeas - 1cup
4. Potato - 2 nos
5. Carrot - 2 to 3 medium sized
6. French beans - 1/2 cup
7. Onion - 1 no(medium sized)
8. Green chilies - 5 to 6 nos
9. Coriander leaves - 1 bunch (set aside few for garnishing)
10. Mint leaves - 1bunch (set aside few for garnishing)
11. Cinnamon sticks - 3 pieces 
12. Turmeric - 1/2 tsp
13. Ginger garlic paste - 1tbsp 
14. Rock Salt - 2tbsp
15. Oil - 3 tbsp 

Method:

Preparation:

• Soak chickpeas overnight.
• Cut all the vegetables.

Cooking:

• In a pressure cooker heat oil and add onions fry them well till golden brown. Remove and keep aside.
• Now add little oil in cooker (if needed) add all the chopped vegetables, ginger garlic paste, some salt (table salt) according to taste preference. Also add coriander and mint leaves and let it cook till two whistles.
• In a vessel boil water to this add cinnamon sticks, green chilies, rock salt.When it is boiling add rice.
• When the rice is cooked remove from the stove and drain the water.
• To the rice add the cooked vegetables and mix.
• Let it cook covered on low flame for about five to ten minutes. This process is called as giving "dum" to the biryani.
• Garnish it with fried onions, mint and coriander leaves. Serve hot.

If you are looking for more rice recipes try Lemon Rice, Mixed fried rice, Boot pulao, Bagaara khaana and Lobia chawal from My Mom's Kitchen.

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

Happy Cooking!

Lemon Rice

         
                      Lemon Rice is a quite common and popular rice dish in South India. It is a very simple and easy dish to prepare.

               Also try these easy recipes Kairi Ki Chutney (Raw Mango Chutney), Hyderabadi Khatti Dal, Raw Banana Fry,  Chudwa and Sweet corn curry from My Mom's Kitchen.

              Every ingredient of the dish comes up with its own unique flavor. While the peanuts give a crunch the curry leaves bring about the aroma, the turmeric brings it color and lemon gives it the taste. It is certainly a dish that pleases all your senses and fills your tummy well.

               This dish can be prepared with either fresh cooked rice or left over rice. Infact it is a good idea to use your left over rice as it will finish your rice, give a new taste and you don't have to hit your head thinking for new side dishes.

Ingredients: 

1. Rice - 60gms
2. Lemon - 1/2 no
3. Turmeric Powder - 1/2tsp
4. Salt - To Taste

For Seasoning:

1. Mustard seeds - 1/2tsp
2. Bengal gram dal - 1/2tsp
3. Curry Leaves - 5 to 6nos
4. Peanuts - 2tbsp
5. Red Chilies - 1 to 2nos
6. Oil - 2tbsp

Method:

• Clean and wash rice. 
• Boil 5-6 cups of water in a large pan. Add rice. Cook till done. Strain the rice in a colander. Keep aside. Let it cool.
• In a small bowl mix lemon juice and salt together.
• Heat Oil in a Kadai, reduce the flame add mustard seeds, dal and red chilies. Then add peanuts and cook on a very low flame till the dal starts changing color. Don't let the dal turn brown.
• Add turmeric powder and curry leaves. Cool and to the cooked and cooled rice.
• Add the lemon juice mixture. Mix well and Serve.

               You can enjoy this rice without any side dish or can eat it with any pickle or chutney of your choice. But what suits this dish well is fried papads! So eat it however you like, bring about a new taste for you to enjoy.

               If you are looking for more rice recipes do check out Mixed fried rice, Boot pulao, Chana vegetable biryani, Carrot capsicum rice and Tomato rice from My Mom's Kitchen.

             Do share your views with me in the comments section and tell me what goes in best with the dish. I will meet you with my next post.

Happy Cooking!