Dahi Vade

     Ramadan Mubarak to all!

It's Ramadan and it is certainly incomplete without Harees more better known as Haleem and Dahi Vade.

Like Chole Puri my Mom loves sharing Dahi vade too. Made from Mash ki Dal (White Lentils - (Black Gram Skinned and Split) and topped with tempered curd and garnished with coriander leaves these Dahi Vade are enough to make anybody drool.

Also try Kheema luqmi, Matar kachori, Vegetable oats kofta, Masala chana chaat and Pav bhaji from My Mom's Kitchen.

Ingredients:

1. Mash ki Dal - 500gm
2. Curd - 750gm
3. Red Chili powder - 2tsp
4. Turmeric powder - 1/2tsp + 1/2tsp
5. Baking soda - 1tsp
6. Ginger garlic paste - 1tsp
7. Salt - to taste
8. Cumin seeds - 1tbsp
9. Mustard seeds - 1tbsp
10. Curry leaves - 2 sprigs
11. Dried red chilies - 4 to5nos
12. Oil - 1tbsp (for tempering)
13. Oil - for frying
14. Coriander leaves - to garnish
15. Water - 1 bowl (to soak vadas)

 Method:

• Wash and soak dal in water for a couple of hours.
•  Drain the water well and grind it to a fine paste in a blender.

                                               

• To the grinded dal add red chili powder, 1/2tsp of turmeric powder, baking soda, ginger garlic paste and salt to taste. 
• Mix well. Take care that the batter is of right consistency to make the Vadas and is not too thin. If it turns out to be too thin grind some more dal and add to it. Keep aside.
• In a bowl churn the curd well.
• Add salt, remaining 1/2 tsp of turmeric powder to the churned curd and mix well. Keep aside.
• In a pan heat oil for tempering.
• Now add the cumin seeds, mustard seeds, curry leaves and dried red chilies.
• Add this tempering to the curd.

                                                     

• Heat oil in a pan for deep frying.
• Take a spoonful of dal mixture and add it to the oil. Fry the vadas in batches.

                                             

• When golden brown flip to the other side.
• Remove to a plate when done on both sides.
• After a couple of minutes transfer the vadas to a bowl filled with water. Add a pinch of salt to the water. (Soaking the vadas help in softening them.)
• After another few minutes remove the vadas to a serving dish.
• Pour the prepared curd over it generously.
• Garnish with coriander leaves and serve immediately.

                                            

Serve immediately after adding the curd or the vadas will absorb the curd and appear dry.


We at My Mom's Kitchen are waiting for your response. Do share your experience and views below in the comment box.

Happy Cooking!!!

Shami Kebab

           Shami has been my all time favorite. These are made every year a day before Bakreid without fail along with Shikampur another type of kebab (I intend to put up it's recipe soon, too) and also made now and then whenever there is a craving for it.

           Shami is made from minced meat and Moong dal. You can also use chana dal. You can also add cinnamon stick a few cardamoms and cloves while grinding or simply skip it just like we did.

             These Shamis taste best when served with steamed rice Hyderabadi Khatti Dal  and onion salad.

Ingredients:

1. Minced meat - 300gms
2. Moong dal - 100gms
3. Coriander leaves - 1/2 bunch
4. Mint leaves - 1/2 bunch
5. Green Chilies - 5 to 6nos
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

 Method:

• Wash minced meat with water and allow the water to drain completely. Keep aside.
• Wash the dal and keep aside.
• In a pressure cooker add all the ingredients except oil.
• Cook till the water evaporates or for about two whistles.
• Remove to a plate and let it cool down.

 

•  Once cooled, grind to a fine paste.

 

• Grease your palm with oil.
• Take a small amount of mixture and make diamond shaped shami.

• Heat a pan on medium flame.
• Arrange the shamis on the pan and drizzle oil sideways.
• Flip the shamis when brown and let it cook on other side too.
• When brown on both sides remove to a plate and serve hot.

 
Remember to cover the shami mixture after removing from the pressure cooker lest the mixture will turn too dry and the shamis will get a patchy look.

 Also try Beans and minced meat curry, Kheema cutlet, Dum ke Tamaate, Kheema baingan masala and Kheema Seviyan Biryani 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!

Beans & Minced meat curry

                          Beans and minced meat curry is an ideal dish for everyday cooking. Filled with the goodness of protein and other essential nutrients this dish is a healthy lip smacking side dish that can be served with chapathis or steamed rice. It can also be packed for kids' tiffin box and you will be happy to see it all empty.😉

                       Also try Kheema Cutlet, Dum ke Tamate (Stuffed Tomatoes gravy), Kheema baingan masala, Kheema luqmi and Kheema Seviyan Biryani from My Mom's Kitchen.

Ingredients:

1. French beans - 1/2kg
2. Minced meat - 200gm
3. Onion - 1no
4. Green Chilies - 5nos
5. Coriander leaves - 1 bunch
6. Fenugreek leaves (small)  - 2 bunches
7. Ginger garlic paste - 1tbsp
8. Salt - To taste
9. Red chili powder - 1tsp
10. Turmeric powder - 1/2 tsp
11.  Oil - 3tbsp

Method:

• Heat oil in a pan and fry onions till golden brown.
• Add red chili powder along with turmeric,  ginger garlic paste and salt
• Now add the minced meat. Mix well.
• After 2 mins add the chopped french beans followed by green chilies, coriander and fenugreek leaves.
• Add approximately 1 cup of water for the beans to cook well.
• Lower the flame after 5 mins of cooking for another five minutes. 
• Mix well.
• Serve hot.

Do try this simple and easy dish and share your experience with me in the comments section below...

Happy Cooking!!!

Kheema Cutlet

                    Cutlet is a spicy tangy dish from the Indian Chaat menu that is quite loved by all next to bhel puri and paani puri. You will find it all across India on the roadside kiosks.

                   But the Kheema Cutlet recipe I bring to you today is hardly found anywhere on such stalls. Also these are devoid of the liquid gravy that cutlets come with yet I can assure you they are equally tasty and delicious.

                 Made out of potato mixture stuffed with minced meat and coated with egg white these cutlets are sure to make your day😋

Ingredients:

1. Potatoes- 1/2kg
2. Kheema (or) Minced meat - 200gms
3. Red Chili powder - 1tsp
4. Turmeric powder - 1/2tsp
5. Ginger garlic paste - 1tsp
6. Egg whites - 3 to 4 eggs
7. Salt 
8. Oil - for frying

Method:

• Boil the potatoes with a little salt. 
• Meanwhile, in a pan heat some oil about 1tbsp, add the kheema and fry.
• Add salt, red chili powder, turmeric powder and ginger garlic paste. Mix well and let it cook for five minutes. Remove from flame and keep aside.

                                             

         

• Allow the boiled potatoes to cool down a little. Peel the skin and using a masher or with hand mash them well. 
• Apply a drop of oil to your palm and place a little potato mixture making a round.
• Fill the kheema in centre like shown in the picture below.

                                          

• Seal all the sides by bringing the potato mixture towards the centre.

                                             

• Similarly prepare cutlets with rest of the mixture.

                                                

•  In a bowl take egg whites and dip these prepared cutlets into it coating them well with the mixture on all sides.

                                                     

• Heat a griddle and apply little oil from the sides of the pan. When moderately hot  put the cutlets for frying. Add a little more oil from the top.

                                        

• Flip them when slight golden.
• Remove them to a paper towel to drain excess of oil.
  
• Serve hot with your favorite sauce or dip.

Also try Kheema luqmi, kheema seviyaan biryani, Kheema baingan masala, Dum ke tamaate and Kababchini ka kheema from My Mom's Kitchen.

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

Happy Cooking..!!!

Aloo ka Meetha

                                  I love potatoes! Sometimes I worry that I may myself turn into a potato if I indulge too much in them but then they are so amazing, tasty and versatile. They can be well incorporated into any dish you make and today the recipe that I am going to share with you is Aloo ka Meetha or potato sweet dish.

                   Also try other recipes using potato like Aloo Palak Tikki, Aloo bhindi fry, Aloo matar til, Beans & potato curry and Eggplant & potato curry from My Mom's Kitchen.

                   The recipe for Aloo ka Meetha is very simple and can be prepared in very less time. Kids and adults all are bound to enjoy this.

Ingredients:

1. Potatoes - 1/2kg
2. Cashews - 15 - 20 more or less as you like
3. Almonds - 15 - 20 
4. Sugar - 1 1/2cup
5. Cardamom powder - 1tsp
6. Ghee - 2tbsp
7. Orange food color -1/2tsp
8. Milk - 1/2 cup

Method:

• Boil the potatoes in a pressure cooker.
• Peel them and grind to a very fine paste. While grinding add a few drops of oil to your grinding jar as the potato paste will be very sticky and hard to remove, the oil will help in easy removing of contents.

                                                      

 

• Soak the cashews and almonds in water or if you are on short of time you can even boil them. 
• Peel the almonds and cut both almonds and cashews into very fine strips.
• Heat ghee in a vessel and fry the cashews and almonds till light golden. Remove and keep aside.

  

•  To the same ghee add potato paste. Cook on low flame stirring continously for 15mins.
• Next add the sugar, Cardamom powder. Mix well.
• Take milk in  a cup and add the orange food color to it. Mix well.
• Add the milk to the potatoes.Give it a quick stir and let it cook till the mixture dries up roughly for five minutes.
• Garnish with cashews and almonds.
• Serve.

 

Hope you give it a try. Will love to listen from you.

Do check out other desserts like Sooji ka halwa, Gajar ka halwa, Bread rasmalai, Bread kaja and Gulgule from My Mom's Kitchen.

Happy Cooking!!!

Tomato Chutney

              It's raining Tomatoes on my blog! After the mild Tomato rice and the outshining Dum ke tamate now it is time for tamate ki chutney or Tomato chutney.  We hardly ever call it tamatar it is always for us tamate.

                        Tomato Chutney is a chutney which is not really a chutney as chutneys are spreads and this one is not it is a gravy, actually of tomatoes but yet it's name has a chutney probably 'coz it's not really a curry either because those many spices are not used in this particular one. Confused? Forget it, anyways "What's in a name!" (My literature passion pops up here and there ).

                        The tomatoes here are mostly cooked on slow flame till they are softened and is let to cook in its own juice. It is my mom's favorite option to cook when she has nothing else on mind. So here's what you will need to prepare Tomato Chutney.

Ingredients:

1. Tomatoes - 1/2kg
2. Green chilies - 4 to 5 (slit)
3. Coriander leaves - few
4. Curry leaves - 2 sprigs
5. Cumin seeds - 1tsp
6. Salt - to taste
7. Red chili powder - 1tsp
8. Turmeric powder - 1/2 tsp
9. Ginger garlic paste - 1tsp
10. Oil - 3tbsp

Method:

• Wash and chop the tomatoes roughly.
• Heat oil in a vessel.
• To the oil add cumin seeds, curry leaves, tomatoes, salt, red chili powder, turmeric powder and ginger garlic paste. 

                                              

• Stir well.
• Decrease the heat and let it cook in this manner for 10 to 15 minutes or till the tomatoes are completely cooked and soft.
• Now add the green chilies and coriander leaves.
• Continue to cook the gravy on low flame for more five minutes.
• Serve hot.

This Tomato Chutney tastes best with steamed rice and chapathi. Serve it along with Raw banana fry or Green Omelette   and there you have your complete satisfying meal.

Happy Cooking!

Egg Macaroni

                      While there are many ways to prepare Macaroni this is the most easiest way I guess. Just a handful of tomatoes, couple of eggs and lots n lots of fresh peas and there you have this tasty My Mom's style Macaroni ready in no time. And if you don't have peas you can still go about it.

 When it's the season of peas they go literally in every dish possible varying from rice to curries.

Talking of this macaroni it's been a favorite lunch tiffin of my school friends in my school days and when I showed my blog to one of them she instantly asked for this recipe. 

This can be enjoyed for breakfast, sunday brunch, as packed lunch or even as a party appetizer. Let's get goin...

Ingredients:

1. Macaroni - 500gm
2. Tomato - 5 nos
3. Eggs- 2 to 3nos
4. Peas- 1 cup
5. Oil - 2tbsp
6. Turmeric powder - 1/2 tsp
7. Red Chili powder - 2 tsp
8. Salt - To taste
9. Coriander leaves - a few

Method:

• In a large vessel cook pasta according to instructions on the pack, drain and keep aside.
• In a vessel heat oil and add tomatoes.
• Add turmeric powder, red chili powder and salt according to taste.
• Add peas and cook on low flame till tomatoes turn soft.
• Beat the eggs into it along with coriander leaves. Give it a stir and switch off.
• Transfer this tomato and egg mixture to the larger vessel containing macaroni. Mix well until combined.
• Cook for two minutes on low flame.
• Serve hot.

      Also try other recipes using green peas like Pav bhaji, Vegetable oats kofta, Aloo matar til, Matar kachori and Gobi matar from My Mom's Kitchen. 

     Do write to me in the comments section below.

     Happy Cooking!!!