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!!!

Mirchi ka salan (with capsicum)

                        Today this recipe of mine marks 150th recipe on my dear blog! So, I wished to keep it a special one, one of my favourites and also a special dish from the Hyderabadi cuisine and one dish that perfectly adhered to all categories above was Mirchi ka salan or like we say in the plural form mirchiyon ka salan. This is my personal favourite as my biryani is incomplete without this being my side. And nothing worse for a Hyderabadi to have its Biryani's taste spoiled.

                        Mirchi ka salan literally meaning pepper curry is a rich curry with the base of selected ground ingredients like coconut, sesame seeds and peanuts. It is rich in taste and the richness is further exalted with spices like mustard seeds (rai), cumin seeds (jeera), nigella seeds (kalonji) and fenugreek seeds (methi). Out of context, but I've recently read and like to share that 63% of the world's cumin seeds is consumed in India.
                   

                      Like I mentioned above, Mirchi ka salan is generally an accompaniment to biryanis along side Dahi ki chutney. Here, as you will see in the picture below, it is served with Methi Vegetable Pulao. While this curry can be made with any type of green peppers I am sharing the recipe using green bell peppers or capsicum or shimla mirchi.

                      This recipe is absolutely easy, a beginner level one and very quick to make when you have got all the ingredients ready on hand. This recipe can be halved or doubled as per need. Here comes the detailed recipe :-

Ingredients:

1. Capsicum - 7 to 8 nos
2. Tomatoes - 4 nos
3. Dry coconut - 1 no
4. Peanuts - 4 tbsp
5. Sesame seeds - 4 tbsp
6. Mustard seeds - 1 tsp
7. Cumin seeds - 1 tsp
8. Nigella seeds (kalonji) - 1 tsp
9. Fenugreek seeds (methi) - 1 tsp
10. Curry leaves - 2 sprigs for tempering + 2 sprigs with twigs
11. Coriander leaves - 1 bunch
12. Red chilli powder - 1 tbsp
13. Turmeric powder - 1/2 tbsp
14. Ginger garlic paste - 1 tbsp
15. Salt - to taste
16. Tamarind extract - 1 cup
17. Oil - 5 tbsp

Method:

• Dry roast coconut, sesame seeds and peanuts. Grind to a fine paste altogether or one by one and remove to a plate. Add about a spoonful of water to keep the paste moist.
• To the ground paste also add red chilli powder, turmeric powder, salt and ginger garlic paste.
• Take a fistful of tamarind and soak it in water for atleast 15 to 20 minutes. (The longer you soak, the better) Extract the juice and keep aside till ready to use.
• Wash the capsicum well. Cut the stalks(not entirely). Using a sharp knife make two small slits one horizontal and other vertical like in the picture below.

                              

• Heat oil in a heavy bottomed vessel.  
• Add the seeds - mustard, cumin, fenugreek and nigella. 
• Once they crackle add the curry leaves followed by capsicum. Cover with lid and cook till the capsicum gets fried or begin to change their colour. Stir frequently in between.
• Next, add the grounded masala paste with 1/4th cup of water.
• Now add in the extracted tamarind juice.
• Cut the tomatoes into quarters or halves like in the picture below. Add them to the gravy.

                                                             


                                                          

• Cover and cook on low flame till it comes to a boil and also till the tomatoes have softened a bit. Adjust the amount of salt.

• Add the curry leaves with the twig just as they are like in the above picture followed by chopped coriander leaves.
• Cook on low flame for another 5 to 7 minutes.  Turn out the flame.
• Serve hot with rice.

 

               Even though this curry is made specially to accompany biryani or pulao it tastes equally good with simple plain steamed rice and papads or  Boondi. Do try it!

               If you are looking for more capsicum recipes then do check out Carrot capsicum rice, Onion capsicum masala, Lobia chawal, Fresh green salad and Lobia salad from My Mom's Kitchen.

              

Do try and share your thoughts with me.

Happy Cooking!!!

Boondi

                   Boondi is a savory snack in India that is relished by all age groups. They are crisp and appetizing and hard to resist.

                   These are called boondi as when the batter falls down into the frying pan through the slotted spatula it falls in the form of small drops and drops in Hindi are called boond and so the name boondi - solely my interpretation 😎

                  We always had store brought boondi and as a kid I could never imagine making it at home. These round shaped balls always fascinated me and I was sure that there was a complex procedure involved behind it. Then, one day I heard that one of my maternal cousin makes it at home for her family and I was curious, at last, I laid my hand on the recipe and I must admit it is the easiest recipe ever. It requires minimal ingredients and even those that are almost always present in an Indian kitchen. Note that you will need a slotted spoon for this recipe. Here comes the detailed recipe :-

Ingredients:

1. Besan/gram flour - 4 tbsp
2. Rice flour - 2 tbsp
3. Chilli powder - 1tsp
4. Baking soda - a pinch 
5. Curry leaves - 2 sprigs
6. Salt - to taste
7. Oil - for frying

Method:

• In a mixing bowl, sieve together besan and rice flour.
• Add chilli powder, salt and baking soda. Mix well.
• Take a cup of water and add it little by little to get a thick batter but of running consistency. You may require more or less of water to get the right consistency.

• Heat oil for frying in a kadhai or deep bottomed vessel.
• Hold a slotted spatula a little above the vessel. Using another spoon add the mixture. You can use this other spoon to help the batter pass through or gently shake the slotted spoon itself.
• Once the boondi gets fried or turns golden brown on all the sides remove to an absorbent sheet. Repeat the process with the entire batter and fry boondi.
• Once all the boondi is fried, in the same pan or in another one heat little oil and add the curry leaves. Remove these and add it to the prepared boondi. You can also crush them while adding.
• Serve hot.

                  Boondi can be stored in an air tight container for quite a long period of time and can also be used in preparation of other recipes such as boondi raita or carried for picnics or served along a cup of tea or with steamed rice along with a curry or just relish it on its own. The delicious taste will always keep you craving for more.

                  You may also like to try other snacks recipes such as Chudwa, Chana dal snack, Masala Lobia, Sukha bhel and Masala Chana Chaat 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!!!

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!!!
                         

Dahi ki Kadhi with moongdal bhajiyas

                      Dahi ki Kadhi is the vegetarian version of Gosht ki Kadhi wherein instead of mutton you find tasty moong dal dumplings or bhajiyas. This can be safely termed pakoda kadhi of Hyderabad.

                     This is personally one of my favorite dish and the bhajiyas or the dumplings of this curry can be eaten as a snack also or be even served with rotis. The batter for the dumplings can be stored in the refrigerator for a couple of days and can be made just when you crave for them or just before serving the Kadhi. The Kadhi tastes best when served hot with steamed rice.

                      As the name suggests this Kadhi recipe uses dahi or curd and that also includes sour curd. So whenever your curd turns sour you can happily cook this Kadhi just like my Mom & my sisters do. The dumplings or bhajiyas can be made using besan or gram flour too but in our house Moongdal is most preferred and that gives an additional step of grinding the dal. And as my Mom says it's worth it when you work for it.

                      The recipe can be divided broadly into 3 steps 1st preparing the Kadhi, 2nd Tempering and 3rd preparing the bhajiyas and adding it to the Kadhi. Sounds easy, doesn't it? Let's get on to the recipe now...

Ingredients:

for kadhi:

1. Curd - 500 gms
2. Besan/gram flour - 2 & 1/2cups
3. Cumin seeds - 1 tbsp
4. Mustard seeds - 1 tbsp
5. Red chilli powder - 2 tsp
6. Turmeric powder - 1 tsp
7. Ginger garlic paste - 1 tbsp
8. Curry leaves - 1 sprigs
9. Green chillies - 4 nos
10. Coriander leaves - few
11. Dry red chillies - 2 nos (optional)
12. Garlic cloves - 3 to 4 nos (optional)
13. Salt - to taste 
14. Oil - 3 tbsp
15. water - as required 

for bhajiyas:

1. Moong dal - 2 cups
2. Onion - 1 no
3. Ginger garlic paste - 1 tsp (optional)
4. Red chilli powder - 1 tsp
5. Turmeric powder - 1 tsp
6. Coriander leaves - few
7. Mint leaves - few
8. Salt - to taste 
9. Oil - for frying

Method : 

for kadhi:

• To begin making kadhi whisk the curd in a bowl. 
• Add besan or gram flour to the curd followed by two cups of water.
• Add red chilli powder and mix well. Sieve this mixture and transfer it to a cooking vessel.
• Now to the sieved mixture add turmeric powder, ginger garlic paste and salt.
• Add water as required. (As the kadhi cooks it will get thicker so don't worry if you have added an extra cup vice versa if you find the kadhi too thin or runny while cooking mix a little gram flour in water and add it to the kadhi on stove) 
• Place the vessel on medium flame.
• Add coriander leaves and curry leaves with the twig followed by green chillies.
• Stir the mixture frequently to avoid lump formation. 
• Let the kadhi come to a boil. If the green chillies has slightly changed its colour or when the kadhi looks cooked remove from flame.

                                             

• Heat oil for tempering in a pan.
• Add mustard and cumin seeds followed by curry leaves and also garlic cloves and dry red chillies if using.
• Add this tempering to the prepared kadhi. 

                                 

• Cover the kadhi only half way like in the pic below, cover it completely only after it cools down.

                                           

for bhajiyas:

• Soak moong dal in water for about an hour. 
• Grind into a smooth paste. Remove to a mixing bowl.

                               

• To the bowl, add finely chopped onion along with finely chopped coriander and mint leaves.
• Add the remaining ingredients and mix well.
• Heat oil for frying in a pan or griddle. 
• Put spoonful of batter and this way you can fry around 3 to 4 bhajiyas at a time.

                                                     

• Turn them once they are golden brown. 
• When golden brown on both sides remove to an absorbent sheet.

                               

• Add few bhajiyas to the prepared kadhi. Serve the rest alongside rice and kadhi.

                                        

• Serve hot.

                     Also try Hyderabadi khatti dal, Vegetable khorma, Dum ke tamaate (Stuffed tomatoes gravy), Tomato chutney and Dal bhaji from My Mom's Kitchen.

Happy Cooking!!!

                 

Budmey ka salan (Lemon cucumber curry)

                     Salan literally means curry and budmey (plural) are the round, yellow coloured vegetables with orange stripes  known as lemon cucumbers in English. So, this is a lemon cucumber curry. A very simple, very easy curry and one that is very low on calories...

                     I always thought that budmey were known as round gourd in English, after all they are so perfectly round in shape (in our region). To double sure myself, and not spread around wrong information and confuse my readers I opted to search for it online. After google-ing for about ten minutes I was surprised to know that these are called Lemon cucumbers owing to their lemon colour skin.

                     Lemon cucumbers are rich in Vitamin C, Vitamin K, potassium, calcium, fiber and antioxidants. They have lots of seeds that can be consumed. But, too many seeds in every bite may become overwhelming as they are a little hard. So, you can choose to include seeds in your recipe or discard them or use some, may be of one lemon cucumber and discard the rest. This is what my Mom generally does but, owing to a dental issue that I was facing Mom discarded all the seeds making it seedless but it was not fruitless as the curry was still delicious. ☺

                    Lemon cucumbers are measured in kilograms like the rest of the vegetables and as I have mentioned below in ingredients list that 1kg of lemon cucumbers are used in this recipe we had 4 medium sized ones you may get more or less depending upon the size. Here comes the detailed recipe:-

Ingredients:

1. Lemon cucumbers/budmey - 1 kg
2. Onion - 1 large
3. Tomatoes - 2 to 3 nos
4. Ginger garlic paste - 1 tbsp
5. Red chilli powder - 1 tsp
6. Turmeric powder - 1 tsp
7. Green chillies - 4 to 5 nos
8. Coriander leaves - few
9. Salt - to taste
10. Oil - 2 to 3 tbsp

Method:

• Peel the lemon cucumbers. Wash and cut them into half. Keep the seeds or discard depending on your taste (Refer 2nd para above) Thinly slice the lemon cucumber like in the picture below.
• Slice onion and tomatoes too.

• Heat oil in a pressure cooker.
• Add onions and saute for two to three minutes.
• When the onion turns slightly translucent add salt, ginger garlic paste, red chilli powder and turmeric powder.
• Now add the sliced tomatoes and lemon cucumbers. Pour in half a cup of water. (You won't need more as the vegetables will also release some)
• Close the pressure cooker with its lid and pressure cook for three to four whistles. 
• Let the steam subside on its own, open the lid

• Stir gently. Place back the vessel on flame.
• Slit and add green chillies followed by chopped coriander leaves.
• Cover and cook on low flame for five to seven minutes. 
• Turn out the flame and serve hot.

                                    

         In our home we love to have it with steamed rice along with some  Tala hua ghosht (Mutton fry) for a satisfying meal. You should try it too. 

         If you are looking for more such simple and nutritious vegetable curries then do check out Dondakayal curry (Ivy gourd curry), Onion capsicum masala, Drumsticks besan curry, Eggplant & potato curry and Beans and potato curry 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!!!

Carrot beans fry

                          If you are looking for a vegetarian side dish to your chapathis or pooris and do not want potatoes or the all time regular vegetables then here is something new for you that is both delicious & healthy. Carrot beans fry, as the name says it all Carrot & beans, combine in this recipe to give a healthy, nutritious and a colourful side dish.
                       

                          Carrot beans fry is very quick and easy to make. It is also an ideal dish for packed lunch and is sure to be liked by kids and adults alike. 

                           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 C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.On the other hand, beans like other vegetables are a good source of fiber, potassium and folate and are an excellent source of protein, iron and zinc.             

                            For more carrot recipes check out Mixed fried rice, Gajar ka halwa, Carrot capsicum rice, Vegetable khorma and Chana vegetable biryani from My Mom's Kitchen. Now, to today's recipe :-

Ingredients:

1. Carrot - 2 large
2. Beans - 50 gm
3. Onion - 1 no
4. Mustard seeds - 1/2 tsp
5. Cumin seeds - 1/2 tsp
6. Urad dal - 1/2 tsp
7. Green chillies - 3 nos
8. Curry leaves - 1 sprig
9. Turmeric powder - 1 tsp
10. Salt - to taste
11. Oil - 2 tbsp

Method:

• Wash and chop carrots and beans finely. Parboil and keep aside.
• Heat oil in a pan.
• Add mustard seeds, cumin seeds, urad dal and saute for a minute. When the dal starts changing colour add green chillies and curry leaves. 
• Add sliced onion and mix well. 
• Once the onion turns golden add turmeric powder and salt to taste.
• Now add the parboiled vegetables and give a quick stir.
• Serve hot.

 

                                   If you are in search for more such easy and quick vegetarian side dishes recipes then do check out Lobia baingan masala, Aloo bhindi fry, Cabbage sabzi, Beans & potato curry and Gobi matar from My Mom's Kitchen.

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

Happy Cooking..!!!

Khatta

                  Khatta literally means sour. And this sourness like in other Hyderabadi dishes comes from tamarind, it being the main ingredient in this recipe.

                    Khatta is traditionally served along with Hyderabadi khichidi which in turn has other accompaniments like Kheema curry and Pyaaz ka anda (onion omelette) .

                    The extracted tamarind juice is seasoned with salt and red chilli powder and sliced onions are added. That's it! That's the basic recipe of khatta and it involves absolutely no cooking.

Ingredients:

1. Tamarind - fistful
2. Water - as required
3. Onion - 1 no
4. Red chilli powder - 1 tsp
5. Salt - to taste

Method:

• Soak a fistful of tamarind in water for 15 - 20 minutes.

                                             

• After 20 minutes use your finger tips to gently squeeze out the juice. Transfer this extract to another bowl (serving bowl preferably).
• Again add some water to the tamarind and continue extracting the juice. Again transfer this extract to the previously extracted juice.
• Repeat the second step twice or thrice till you have extracted all the pulp and then discard the tamarind waste remaining.
• Season with salt and red chilli powder. Mix well.
• Add finely sliced onion. Stir and serve.

 

You can also add mint and coriander leaves and also very finely chopped green chillies for taste. 

Also check out Til ka char, Hyderabadi bagaare baingan, Maiqalya, Hyderabadi khatti dal and Dalcha from My Mom's Kitchen.

Hope you like it 😃 and if you do, let us know by mentioning it below in the comments section.

Happy Cooking!!!

Lobia baingan masala

                       Last year, I had posted one of my Mom's special recipe called the Kheema Baingan Masala which became an instant hit with the readers but sadly it catered only to a few, as it is a non vegetarian recipe and the vegetarians were deprived of the deliciousness. Well, to fulfil that, here today is Lobia baingan masala. Lobia (black eyed peas) substitute the green peas & the minced meat in the recipe.

                  Lobia or black eyed peas are a power house of protein, good source of soluble fibre and helps in preventing anaemia. On the other hand, the baingan or eggplants are a good source of dietary fibre, copper and also 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. And here comes the detailed recipe :-

Ingredients:

1. Lobia/black eyed peas - 1 cup
2. Eggplant / Baingan - 250 gms
3. Potato - 150 gms
4. Onion - 2 nos
5. Coriander leaves - 1 bunch
6. Green chilies - 5 nos
7. Ginger garlic paste - 1 tbsp
8. Red Chili powder - 2 tsp
9. Turmeric powder - 1/2 tsp
10. Salt - to taste
11. Oil - 3 tbsp

Method:

• Soak and then pressure cook lobia with little water and salt. Drain the excess water and keep aside.
• Chop Eggplant into small pieces. Keep them soaked in water with a pinch of salt till ready to use.
• Slice and 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 chilli powder. Mix well.
• Now add the drained potatoes and eggplant or baingan. Combine.
• Add the cooked lobia. Stir well.
• Add half a cup water followed by coriander leaves and slit green chillies.
• Cook covered on low flame for 5 to 7 minutes and turn off the flame.
• Serve hot.

                  You may also like to try Aloo bhindi fry, Eggplant & potato curry, Cabbage sabzi, Sweet corn curry and Gobi matar from My Mom's Kitchen!

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

Happy Cooking..!!!

Dal Kadhai

                   Today's recipe is Dal Kadhai using chana dal or split bengal gram. It's a dhaba style curry dhaba being small traditional hotels along the highways in India. They serve really spicy food so one has to proclaim while placing the order to make the food less spicy if that is what one wants to have.

                       Kadhai in Hindi means a deep vessel with two handles on either side just like the one in the picture above. A dish having kadhai in its name suggests that it is made in a kadhai and by default served in one.

                       Speaking of the chana dal curry in today's post it is a mildly spiced curry (I withheld the amount of red chilli powder you can increase or decrease it to suit your palate). The tomatoes form the basis of the curry giving it a slight gravy like consistency and not keeping it completely dry and therefore it pairs beautifully with any type of chapatis or pooris. It also tastes great with another famous dhaba dish called the Jeera rice.

                       Here comes the detailed recipe :-

Ingredients:

1. Chana dal / split bengal gram - 1&1/2 cups
2. Tomatoes - 3 nos
3. Ginger garlic paste - 1 tsp
4. Red chilli powder - 1 tsp
5. Coriander powder - 1 tsp
6. Black pepper powder - 1 tsp
7. Cumin powder - 1/2 tsp
8. Green chillies - 3 nos
9. Coriander leaves - few
10. Salt - to taste
11. Oil - 2 to 3 tbsp

Method:

• Wash and soak chana dal in water for atleast 30 minutes. Pressure cook with very little water and keep aside.
• Heat oil in a kadhai. 
• Add chopped tomatoes and cover and cook till soft and pulpy.
• Add ginger garlic paste, coriander powder, red chilli powder and salt to taste. Mix well.
• Add black pepper powder followed by cumin powder. Give a good stir and mix till everything seems well combined.
•  Now add the chana dal and mix well.
• Slit and add green chillies. 
• Garnish with coriander leaves and serve hot.

      
                            If you are looking for more easy dal recipes then do check out Dry Urad dal, Dalcha, Meethi dal, Dal bhaji and Khadi dal (lentils with dill) from My Mom's Kitchen.

Like my facebook page My mom's kitchen.

If you have tried any of our recipes let us know and share it with the world on our facebook page.

Write to us in the comments section below. We will be glad to hear from you.

Happy Cooking!!!

Hyderabadi Bagaare Baingan

               Just like the Hyderabadi Biryani is famous across the globe its main accompaniment Bagaare baingan also called sare baingan in Hyderabad has a huge fan following too. This is served alongside Dahi ki chutney (raita) at all weddings across Hyderabad.

             The baingan or the brinjals are cooked in gravy that consists a rich blend of ingredients like that of sesame seeds, coconut and peanuts. However the star of the dish are the seeds and not just one or two but a collection of four. Cumin seeds (jeera), mustard seeds (rai), nigella seeds (kalonji) and fenugreek seeds (methi dana) all these combine to impart a rich flavourful taste and an aroma to the curry and are also very healthy. The consistency of the gravy is left a little thick to pair with the rice. So, here comes the detailed authentic recipe :-

Ingredients:

1. Brinjal - 250 gms
2. Tomato - 250 gms 
3. Tamarind juice - 3 cups
4. Cumin seeds - 1 tsp
5. Mustard seeds - 1tsp
6. Fenugreek seeds - 1 tsp (methi dana)
7. Nigella seeds - 1 tsp (kalonji)
8. White sesame seeds - 3/4th cup
9. Dry coconut - 1 no
10. Peanuts - 2 to 3 tbsp
11. Red chili powder - 1 tbsp
12. Turmeric powder - 1/2 tbsp
13. Ginger garlic paste - 1 tbsp
14. Green chillies - 4 to 5 nos
15. Curry leaves - 2 sprigs
16. Salt - to taste
17. Oil - 3 to 4 tbsp 

Method :

• Dry roast sesame seeds, coconut and peanuts and grind to a fine paste.
• Add red chilli powder, turmeric powder, salt and ginger garlic paste with 1/2 cup of water. Mix and keep aside.
• Remove the stalks of brinjals make 2 slits like in the picture below (do not cut entirely) and place them in salted water till ready to use.

                                             

 

• Heat oil in a cooking vessel. Add cumin seeds, mustard seeds, nigella and fenugreek seeds.
• Add curry leaves followed by brinjals.
• Cover and cook till brinjals turn a little tender. Stir occasionally.
• Add the prepared masala paste from step 1 and mix well.
• Add tamarind juice (to get tamarind juice soak a fistful of tamarind ball in water for 15 to 20 minutes and extract the juice using your fingertips).
• After five minutes add green chilies and curry leaves along with the twig.
• Add halved tomatoes, cook for another 5 to 7 minutes on low flame.

                                                 

• Serve warm.

                                 

        You can also serve this curry with Boot pulao, Bagaara khaana, Fitni pulao or Chana vegetable biryani from My Mom's Kitchen.

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

Happy Cooking!!!

Til ka char

                        Til ka char, as the name says this recipe uses til as its main ingredient i.e. white sesame seeds. They are blended to a smooth paste mixed with tamarind pulp and cooked on low flame with a few regular Indian spices to give a flavorful side dish that which we call til ka char.

                          The recipe is a very simple one and easy to make. The consistency of the gravy is liquid like the dals. This side dish tastes best with steamed rice along with Mutton & cluster beans curry however you can also serve it with Chicken 65 (dry), Chicken stir fry, Tala hua ghosht (Mutton fry) or Mutton kebabs from My Mom's Kitchen. Now to the detailed recipe :-

Ingredients:

1. White sesame seeds - 3/4th cup
2. Tamarind extract - 2 cups
3. Red chilli powder - 1 tsp
4. Turmeric powder - 1/2 tsp
5. Curry leaves - 1 sprig
6. Green chillies - 4 to 5 nos
7. Coriander leaves - few
8. Salt - to taste

For tempering:

1. Cumin seeds - 1 tbsp
2. Curry leaves - 1 sprig
3. Oil - 1 tbsp

Method:

• Grind sesame seeds to a fine paste and remove it to a cooking vessel.

• To it, add tamarind extract or juice. To get the tamarind extract soak a lemon sized tamarind ball in water for 15 - 20 minutes and then extract the juice using your fingers.
• Mix well to get a lump free mixture.
• Add salt, red chilli powder and turmeric powder.
• Add curry leaves along with the twig. Slit and add green chillies followed by chopped coriander leaves.
• Now place the vessel on stove and let it cook on medium flame till it comes to a boil.
• Lower the flame and cook for few minutes and then turn off the flame.
• In a pan heat oil for tempering.
• Add cumin seeds, when they sizzle add curry leaves.
• Add this prepared tempering to the curry.
• Serve hot.

        For more recipes using til or sesame seeds do check out Aloo matar til, Til ki chutney, Maiqalya and Sweet n sour carrot salad from My Mom's Kitchen.

Just remember to take a snap and share it on our facebook page before serving it. 

Also check out other easy recipes from My Mom's Kitchen!

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!!!