Dahi Puri

                 Dahi Puri. My 1st post for the year 2020 and this delay is not because of all the reasons this year will be remembered for (-ever). Putting all the things aside for what's gone is gone and spicing up what lies in front I am sharing a super yum flavorful dish that has many ingredients that gives a burst of different flavors yet its all balanced perfectly.

                 Pani puri is my all time favourite I don't remember how and when I was introduced to it but I remember having them with Mom in my dream two days back...anybody as crazy as me? Nevertheless I remember being forced by my cousin years ago in Hyderabad's most famous chaat shop to taste dahi puri. Dahi or curd was not something I appreciated much back then although I devoured Dahi vade with pleasure. I'm thankful to him that he did that so I could add another dish to my list of favourites and another recipe on my blog!

                 Speaking of the dish in itself, the puris are loaded with potato mixture sometimes with chickpeas and other times with sprouts and then layered with a mixture of chutneys that is green chutney and sweet chutney or Date and tamarind chutney and then topped up with a layer of curd, onion, sev, coriander leaves and spices like red chilli powder, cumin seed powder and chaat masala. Some also like to add a few pommegrante seeds. I know you're drooling already so let's quickly head onto the recipe :-

A bite before we move on?

Ingredients:

1. Fluffed puris - 12 to 15 nos (homemade/store brought)
2. White chickpeas - 1/3rd cup
3. Curd - 1 & 1/2 cup
4. Potato - 2 nos
5. Onion - 1 no
6. Date & tamarind chutney - 1/4th cup
   
7. Green chutney - 1/4th cup
8. Sugar - 2 tbsp
9. Sev - 1/3rd cup
10. Cumin powder - 1/4th tbsp
11. Red chilli powder - 1 tsp
12. Chaat masala - 1 tsp
13. Coriander leaves - 1 bunch or to garnish
14. Salt - to taste

Method:

• Soak the chickpeas overnight in water. Drain them and pressure cook with a little bit of salt.
• Pressure cook the potatoes with little salt, peel and chop them down finely.
• Beat the curd adding sugar and salt as per taste. Also add in a tsp of cumin powder. Mix well.
• Gently make a hole in the puris using your thumb and arrange them onto a plate.
• Now begin filling the puris with chickpeas and potatoes.
• Add finely chopped onion in each puri.
• Add a tsp of green chutney and date and tamarind chutney in each. 
• Now add in the churned curd and repeat adding the two chutneys.
• Sprinkle red chilli powder, cumin powder salt and chaat masala from top.
• Garnish it with sev and coriander leaves.
• Serve immediately.

                               

         These taste best when served immediately or will turn soggy with time. You can prep all the things before hand and fill the puris just while serving on the go. Adjust the ingredients as per your taste and you will never know when you finished that plate. 

         If you are looking for more Indian snacks recipes then do try crispy Boondi, tempting Masala lobia, hot and fluffy Moong dal kachori, the easiest Sukha bhel and almost everybody's favourite Pav bhaji  from My Mom's Kitchen.

Wish to hear from you...

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!!!

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!!!

Almond cookies

                     Almond cookies made from whole wheat flour make a great tea time snack.

              These almond cookies are both nutritious and delicious and very easy to make. Substituting plain flour with whole wheat flour in this recipe makes these cookies fiber dense, and since we are using whole wheat flour and not the refined one makes it even more nutrient dense. Almonds provide with Vitamin E and antioxidants. While I have used powdered sugar you can safely replace it with brown sugar but remember to adjust the amount to suit your liking.

            
             Previously in my kids summer vacation special series I had shared the recipe of Kaju badam biscuits do check it out. You may also like to try Jeera biscuits and Tutti frutti biscuits from My Mom's Kitchen. Now onto today's recipe :-

Ingredients:

1. Whole wheat flour - 3/4th cup
2. Almond powder - 1/4th cup
3. Almonds - 10 to 12 nos
4. Powdered sugar - 2 to 3 tbsp
5. Butter - 1/4th cup
6. Cardamom powder - 1/4 tsp
7. Salt - 1/8th tsp
8. Milk - 2 to 3 tbsp

Method:

• Soak the above mentioned 10 to 12 almonds in water for about half an hour. Peel and sliver. Keep aside.
• For almond powder - Take about 10 to 15 almonds in a grinder and grind to get a coarse powder. Add this almond powder to whole wheat flour in a mixing bowl.
• Add rest of the ingredients except milk. Mix well to combine.
• Add milk little by little and form a dough. No need to knead, just bring it all together.
• Next, using a cookie cutter or manually shape the cookies in the desired form.
• Now take the slivered almonds and add it to the cookies on top.
• Grease a baking tray and arrange the cookies on it.

 

• Bake in a pre-heated oven at 180C for 15 minutes or till they change to golden in colour. (Keep an eye on the oven after about 12 minutes as every oven settings are different)
• Remove to a plate. The cookies will turn crisper with time.

 

                         This was the first time I was using whole wheat flour for baking and as this was an experiment I have used very little quantities however, if you are confident then you can double the quantity to yield more cookies. And I'm happy to share that my experiment was quite successful and next time I bake these goodies I will make more than enough to fill our cravings.

                          Hope you give this delicacy a try, waiting for your thoughts. Connect with us on Facebook by texting and sharing pictures of recipes you tried from My Mom's Kitchen.

Happy cooking!!!

Noodles salad

                  When it comes to salads, the more the variety the more you enjoy it. Today's post is something like that. Shallow fried noodles are paired with veggies to give a bowl of appetizing noodles salad.

                  While I have shallow fried the noodles you can deep fry it as well if you wish to, to make it more crispy like the one you get in american chopsuey. You can add vegetables of your choice I, for myself have included coloured peppers, spring onions, carrots and cabbage. Also, to make it more filling and to give the extra crunch I have also included peanuts here. Well, basically the more the merrier ☺

                    Like my previous post Sweet n sour carrot salad this salad recipe also has a sweet n sour dressing. Here comes the detailed recipe :-

Ingredients:

1. Hakka Noodles - 1/2 packet
2. Cabbage - 1 cup
3. Carrot - 1 large
4. Red bell pepper - 1 no
5. Green bell pepper - 1 no
6. Spring onions - few
7. Peanuts - 2 tbsp
8. Oil - for frying

for dressing:

1. Red chilli powder - 1 tsp
2. Vinegar - 1 tbsp
3. Honey - 1 tbsp
4. Lemon juice - 1 tbsp
5. Salt - to taste 
6. Olive oil - 1 tbsp

Method:

• Soak the noodles in hot water for around 10 minutes. Remove and dry completely, then shallow fry in a pan.
• To the same oil (add more if needed) shallow fry the veggies. Add these to the noodles.
• Dry roast the peanuts, crush or halve them and add to the noodles bowl.
• In another bowl take together all the ingredients listed under 'for dressing'. Mix well.
• Add the prepared dressing to the bowl of noodles. Toss well.
• Serve

                                     You may also like to try Egg pepper noodles, Egg spring rolls, Thai green mango salad, Fresh green salad and Tomato spaghetti from My Mom's Kitchen.

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 vanilla marble cake

                        Chocolate and vanilla are two basic flavors that are loved by all and found widely. And there are times when we land in a quagmire when we are asked to select one out of the two and for those moments comes as a saviour, this delicious chocolate vanilla marble cake.

                  This cake like my previous posts of other cakes is very simple and easy to make. An ideal one for the beginners and also again egg-less! Combining both the worlds of chocolate and vanilla this cake is beautiful, delicious and moist and will be a great accompaniment to your evening tea. The most enjoyable part in making of this cake is making the patterns by simply swirling the chocolate batter mixed in the vanilla batter using a fork to give the desired marble effect.

                 You may also like to try Egg-less chocolate cake, Chocolaty coconut bites, Mango sponge cake, Mexican hot chocolate and Chocolate pudding from My Mom's Kitchen. Now onto today's recipe :-

Ingredients:

1. All purpose flour - 1 cup
2. Butter - 70 gms
3. Condensed milk - 200 ml
4. Milk - 1/2 cup
5. Cocoa powder - 1 & 1/2 tbsp
6. Vanilla essence - 1 tsp
7. Baking powder - 1/2 tsp
8. Baking soda - 1/2 tsp

Method:

• In a mixing bowl beat together butter and condensed milk.
• Add milk and vanilla essence. Mix well.
• Starting with flour, sieve and add all the dry ingredients one by one to this except cocoa powder. Mix well till the batter looks well incorporated.
• Pour 3/4th of this prepared vanilla batter into a greased cake tin.
• To the remaining batter in the bowl add cocoa powder and mix well. 
• Add this prepared chocolate batter also to the tin.
• With the help of a fork swirl the cocoa batter into the vanilla to create mosaic patterns for the marble effect.

                                                         

 

• Bake this in a pre-heated oven at 180C for 25 minutes. Remember, every oven has different settings so keep a check after 20 minutes. Insert a toothpick to check doneness, if it comes out clean the cake is ready. 
• Remove from oven and place it on wire rack to cool down.

• Transfer to a plate. Slice and serve.

 

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

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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.

Connect with me on instagram and facebook

Happy Cooking!!!

Mango sponge cake

                 The season of Mangoes is in full swing and I'm yet to post my 1st recipe using the King of fruits on my blog. So, here it is Mango sponge cake. A simple light and fluffy cake that's an absolute bliss.

                    This recipe for Mango sponge cake is egg less. It is rich in Mango flavour, super creamy with a lovely texture baked to win everybody's heart. This cake is an ideal one for the beginners to try as it is an absolute fuss free cake and you must try it especially when you have got bored baking the regular vanilla and chocolate sponge cakes.

                     I have left my cake plain just like that after baking as I wanted the Mango flavour to highlight in my every bite however, you might like to add whipped cream or chocolate frosting and also garnish with sprinkles or some more chopped mangoes it's all up to you. For me this simple plain cake gets a 100 on 100. So, here's the detailed recipe :-

Ingredients:

1. Maida / Plain flour - 2 cups
2. Powdered sugar - 1 cup
3. Mango pulp - 1 cup
4. Baking powder - 1 tsp
5. Baking soda - 1/2 tsp
6. Milk - 1 cup
7. Oil - 3 tbsp 

Method:

• Sieve together the dry ingredients in a bowl i.e. flour, sugar, baking powder and baking soda.
• In another mixing bowl take mango pulp and add oil to this. Mix well.
• Add the dry ingredients to the wet in batches to get a lump free mixture. (My mangoes were sweet enough you may have to adjust the sugar amount to get the desired sweetness. Also you can add essence to the cake)
• Add milk slowly in batches to get a smooth lump free batter.
• Transfer the batter to a greased baking tin.
• Bake at 160 C for 30 minutes in a pre heated oven or till a tooth pick inserted comes out clean. (Keep a check on the cake as each oven settings varies).
• Remove from oven and let it cool on wire rack for some time.
• Cut into pieces and serve. 

            You may also like to bake  Eggless chocolate cake, Chocolaty coconut bites and Chocolate vanilla marble cake  from My Mom's Kitchen.

Hope you give this delicacy a try, waiting for your thoughts. Connect with us on Facebook by texting and sharing pictures of recipes you tried from My Mom's Kitchen.

Happy cooking!!!

Egg spring rolls

                 Egg spring rolls recipe made from the scratch. Delicious, scrumptious, crispy...
              
                Spring rolls are an appetizing starter in the Chinese section of the menu. The recipe that I'm sharing today is more of Indo-Chinese being low on Chinese as my Mom does not add any sauces while cooking. And more over these are egg spring rolls having egg in addition to the veggies as my Mom loves including them she also includes it in Egg pepper noodles and Egg macaroni do check them out...

               Egg spring rolls were part of our Iftar menu this week. They were made in abundance as we shared them with neighbors and other family members. My niece instantly messaged me giving a full five star for the rolls and said how much they all loved it. The Egg spring rolls were served along with Chana dal snack (the one in the pic above) and Chudwa.

                Egg spring rolls can be served with Date and tamarind chutney or Til ki chutney to give it an absolute Indian twist or also serve it with tomato ketchup or any other chutney that you'd prefer. You can also omit egg and make it Veg spring rolls and also include or exclude the vegetables of your choice. I highly recommend adding green peas when in season. Now to the detailed recipe:-

Ingredients:

For filling:

1. Cabbage - 2 cups
2. Carrot - 2 to 3 nos
3. Capsicum - 1no
4. Salt - to taste
5. Oil - 1 tbsp

Egg filling:

1. Egg - 2 nos
2. Salt - to taste 
3. Black pepper - 1 tsp
4. Oil - 1 tbsp

For sheet:

1. Palin flour (Maida) - 3 cups
2. Water - as required
3. Milk - 1 tbsp (optional)

Fir frying:

1. Oil - for deep frying

Method:

• Chop cabbage and capsicum very finely.
• Grate the carrots.
• Heat oil in a pan add cabbage followed by capsicum and carrots.
• Saute for a couple of minutes on high flame. 
• Season with salt.
• Remove from flame and keep aside.

                                   

• Heat oil in a pan.
• Beat in the eggs.
• Season with salt and pepper. 
• Scramble the eggs very well. Remove from flame and keep aside.

• In a mixing bowl take flour and add water slowly and knead into a soft dough. You may add a little milk to make the dough softer.
• Pinch out lemon sized balls out of the dough.
• Take one ball and roll into thin sheet like a chapati.
• On one end place the vegetable and scrambled egg mixture.

 

• Roll the lower end upwards to give it a shape of log.
• Using a sharp knife cut the rolls of desired shape and size. My Mom gave a slant cut.

                           

• Slightly press on the ends to prevent the mixture from falling out. Repeat the same with the rest.
• Heat oil in a large pan for deep frying. 
• When the oil is moderately hot slowly slide in the rolls and fry till golden brown on both sides.
• Remove to an absorbent sheet.
• Serve hot.

 

   You may also like to try other Ramadan special recipes like Rava vada, Masala vada, Falafel, Vegetable Oats Kofta and Matar kachori  from My Mom's Kitchen.

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

Happy Cooking!!!

Sukha Bhel

           While Bhel Puri is my favorite sukha bhel comes as a rescue when the bhel cravings hit. The main difference between the two being that sukha bhel, sukha meaning dry doesn't require any chutneys like the Date & tamarind chutney or the green chutney. It is easy to assemble and ready in just a few minutes.

               For the bhel, you can gather all of your favorite ingredients together. It being summer now, I tossed in a raw mango besides onion, cucumber and tomato the trio being mandatory for a bhel. I added peanuts for the crunch you can also add some moong sprouts to make your bhel healthier.

               If you are looking for more recipes to try using raw mango then do try Abshola (raw mango drink), Thai green mango salad and the summer special of our home Kairi ki chutney. Now to today's recipe :-

Ingredients:

1. Puffed rice - 2 cups
2. Gram dal Sev - 1/2 cup
3. Roasted peanuts - 1/4th cup
4. Onion (small) - 1 no
5. Cucumber - 1 no
6. Tomato - 1 to 2 nos
7. Raw mango - 1/4th cup
8. Crushed pooris - few
9. Coriander leaves - few
10. Red chili powder - 1 tsp
11. Salt - to taste

Method:

• Toss in all the ingredients together in a large mixing bowl. 
• Mix well to combine
• Garnish with sev, coriander leaves and serve.

       You may also like to try Pav Bhaji, Masala chana chaat, Chana dal snack, Lobia salad and Chudwa 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!!!

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!!!

Kaju badam biscuits

                            Summer vacation is about to begin and with it starts my collection of Kids Vacation special recipes. As kids love to munch on snacks like biscuits my 1st post in this special series is a yummy and healthy treat of Kaju Badam biscuits.
                            
                           Kaju badam biscuits or cashew almond biscuits are simple cardamom flavored crisp and delicious biscuits with goodness of cashews and almonds in every bite.

                                                                        

                         

                           Cashews and almonds are nuts which are immensely beneficial while cashews are rich in monounsaturated fatty acids, almonds have flavonoids that protect the heart. While cashews are rich in selenium, copper and zinc almonds are a power house of vitamin E and its not a new thing to know that almonds help in brain development and these both together provide protein, calcium and magnesium all necessary for growing children to build healthy bones.

                           As for biscuits you may also like to try Jeera biscuits, Almond cookies and Tutti frutti biscuits from My Mom's Kitchen. Now, to today's recipe :-

Ingredients:

1. All purpose flour - 1 cup
2. Butter - 1/2 cup
3. Powdered sugar - 3/4th cup
4. Cashews - 10 to 15 nos
5. Almonds - 10 to 12 nos
6. Almond powder - 1/2 cup
7. Cardamom powder - 1/2 tsp
8. Baking powder - 3/4th tsp

Method:

• Beat together butter and powdered sugar till creamy. 
• In a mixing bowl take all purpose flour / maida along with baking powder and cardamom powder. Mix well.
• Add almond powder (grind a few almonds to a coarse paste in the grinder) and mix well to combine.
• Add chopped cashew nuts (soak them for a while to ease off your chopping).
• Add the dry ingredients mix to the butter and sugar mixture. Mix well. Now slowly get the batter together to form a soft chapathi like dough. If your dough feels dry only then add a tablespoon of milk or more as required as for me my dough came about in a jiffy and I did not add any milk.
• Pinch out lemon sized balls from the dough and flatten it between your palms to give it a shape of the biscuit or you might use a cookie cutter to shape the biscuits in your preferred design. Just roll out the dough using a rolling pin to a half inch thickness and cut using the cookie cutter.
• Arrange the biscuits on a baking tray lined with parchment paper. Add almonds for garnishing. You can place a full almond in the center or divide it into two and then use.

                                       

 

• Bake the biscuits in a pre-heated oven at 170 C for 12 minutes till they get a nice golden brown shade. (keep an eye on your oven while baking as each oven has its own settings and you may have to adjust the temperature and baking time as per your oven requirements).
• Remove from the oven and leave on the wire rack to cool down. The biscuits will turn crispier as they cool down. Serve it just as they are or with a glass of milk to dunk in.

                     You may like to try more snacks recipes like Chudwa a simple jar snack that I bet you yourself loved as a kid, or a south Indian famous snack Masala vada, or an Arabian famous snack Falafel, or the north Indian delicacy Matar kachori, or a unique stuff like Vegetable oats kofta from My Mom's Kitchen.

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

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!!!