Dondakayal curry (Ivy gourd curry)

                  Unlike most of the people who have bread or other light preparations for breakfast like Idly, Dosa in the South India or Poha, puri and other varieties in the North we have one staple breakfast that is Roti with a sabzi or two and it only changes on Sundays or when we run out of the flour. So typically we need to have a variety of sabzis or vegetable preparations. One sabzi that is quite often at my home is Dondakayal. We take up the vegetable name from the Telugu language of the state in which it is called Dondakayalu or Dondakaya. In Hindi it is called Tindora and in English it is known as Ivy gourd or Kovai.

                   These little green pieces are packed with Vitamin B1 B2 and B6 they also contain riboflavin and niacin helping you to fight depression. It also contains Calcium and Iron in a combination that is very well needed to maintain healthy bones. The most important benefit of the vegetable is that, that it helps in lowering the blood sugar level and is one of the best vegetable for people suffering from Type 2 diabetes.

                    Dondakayal curry is very easy to make takes very little time and requires very less ingredients too - the most basic ones in the Indian pantry.

If you are looking for some more sabzis for your rotis check out Aloo pyaaz (potato & onion fry), Onion capsicum masala, Spring onions & moong dal wadi, Khadi dal (Lentils with Dill), Tomato chutney from My Mom's Kitchen and, if you're hunting for some non-vegetarian curries then check out Kheema baingan masala, Aloo kheema, Kababchini ka kheema, Beans & minced meat curry.

Ingredients:

1. Dondakayal/Ivy gourd - 250 gms
2. Onion - 1 no
3. Ginger garlic paste - 1 tbsp
4. Red chili powder - 1 tsp
5. Turmeric powder - 1/2 tsp
6. Green chilies - 4 nos
7. Coriander leaves - few
8. Salt - to taste
9. Water - 1 cup
10. Oil - 2 tbsp

Method:

• Heat oil in a pressure cooker.
• Add chopped onion and saute till translucent. Add a little salt as this hastens the process.
• Add ginger garlic paste along with red chili powder and turmeric powder. Mix well.
• Add chopped dondakayal/Ivy gourd.

chopped Dondakayal/Ivy gourd

• Pour in a cup of water. 
• Place the lid of the cooker and cook for 2 whistles. 
• When the pressure of the pressure cooker subsides carefully remove the lid.
• On low flame, without the lid placed, add slit green chilies and chopped coriander leaves.
• Cook on low flame for 5 more minutes. Adjust the salt.
• Serve hot with Chapatis.

Do try and share your thoughts with us...

Happy Cooking!!!

Lobia Salad

                    Lobia or Black eyed beans combined with veggies makes a delightful salad that is both tasty and healthy and it is quite filling too.

                                     

                     Summer is at its peak and eating heavy meals is what I detest so every now and then I turn towards salads to fill my tummy the colorful appearance excites me and want me to have more. We definitely eat with our eyes first!


                   Salads also form an interesting way for me to consume my favorite capsicum. For more capsicum recipes check out Fresh Green Salad, Onion capsicum masala, Carrot capsicum rice. Cucumbers keep you hyderated in the summers, do check out the summer special Mint Cucumber Sandwich. Tomatoes and onions are also not to be forgotten so basically these are the veggies that I have used here to prepare this salad you can include or exclude veggies as per your taste.

                   Also check out my previous post using Lobia or Black eyed beans i.e. Lobia chawal.

Ingredients:

1. Black eyed beans/ Lobia - 1 cup
2. Capsicum - 1 no
3. Cucumber - 1 no
4. Tomato - 1 no
5. Onion - 1 no
6. Coriander leaves - few
7. Sugar - 1/2 tsp
8. Salt - to taste
9. Lemon juice - 1 tsp
10. Olive oil - 1tsp

Method:

• Pressure cook the Lobia with just enough water for 2 to 3 whistles (the short cut method) or soak the beans for a couple of hours and boil in a vessel till cooked.
• In a mixing bowl take the chopped vegetables add the rest of the ingredients including the cooked beans. Mix well until combined.
• Serve.

Do try and share your thoughts with us.

Happy Cooking!!!

Rava Vada

                   If you talk of South Indian snacks it can seldom happen that you forget to mention "Vadas". Vadas can be made using different flours and dals but the most common one is the vada that has rice and pulse combination. But, today I am sharing with you a recipe for vada using rava or sooji i.e. Semolina.

       Crispy and fluffy Vadas taste best when served hot. They can be served with any desired chutney along with some sliced raw onions and/or fried green chilies.

       These vadas are made from semolina and curd batter and green chilies, onions and fresh coconut are added to give extra taste. You can also skip green chilies if you are making them for kids or like me chop the chilies into big sizes so you can remove them and safely eat the vadas.

Ingredients:

1. Semolina/Rava - 1 cup
2. Curd - 1/2 cup
3. Onion - 1 no
4. Fresh coconut - 1/4 cup
5. Cumin seeds - 1/4 tsp
6. Baking soda - a pinch
7. Salt - to taste
8. Coriander leaves - few
9. Oil - for deep frying
10. Chaat masala - 1 tsp (optional)

Method:

• In a bowl take semolina add salt as required.
• Add cumin seeds followed by baking soda.
• Add chopped onions, green chilies, coriander leaves, coconut and mix well.
• Add curd little by little to get the right consistency. The batter shouldn't be too thick or too runny.
• Leave the batter to rest for approximately 15 minutes.
• Check the consistency and mix the batter again.
• Heat oil for deep frying.
• Take little batter and shape the vadas. With wet finger tip make a hole in the center and carefully leave the vadas in moderately hot oil.
• Fry the vadas in batches till golden brown on both sides.
• Remove to a paper napkin.
• Sprinkle some chaat masala from top and serve hot immediately.

       You may also like Kheema Luqmi, Aloo matar tikki, Corn fritters, Pyaaz ki pakodi/Onion fritters, Aloo palak tikki 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!!!

Orange kheer

                  Not Just Oranges...! It was a short story that I studied probably in my high school days. Though now I only have a faint idea of the story and absolutely forgot the author's name but the title, the title got stuck in my head ever since and every time I come across an orange that is what goes through my mind "Not Just Oranges!" And today I find it apt as it is not just oranges but orange kheer.

                    Orange kheer is an uber-delicious dessert that can be made in just few minutes neither does it require many ingredients.

                         

                   Oranges are an excellent source of Vitamin C and are full of dietary fiber. They are rich in carotenoid compounds that are converted to Vitamin A  and help in good eye health and protect vision.

                   My dad likes eating mangoes chopped and drenched in milk though I haven't tasted it replacing mangoes with oranges seemed a fine idea. Now going by the size of oranges that I had as you can see in the pic above only 1 orange sufficed me but depending on the size of the oranges that you possess increase the amount.

Ingredients:

1. Oranges - 2 to 3 medium
2. Milk - 250 ml
3. Sugar - 4 tbsp
4. Cardamom powder - 1/2 tsp
5. Cashew nuts - 10 to 12 nos
6. Vanilla essence - 1 tsp (optional)

Method:

• Peel the oranges, deseed and chop into small pieces.
• Heat milk in a vessel.
• Add sugar (increase or decrease the amount by your preference) followed by cardamom powder.
• Add roughly chopped cashew nuts and bring to a boil.
• Remove from flame and allow it to cool.
• Add chopped oranges.
• Serve chilled.

  Serve this tasty n delicious Orange kheer on festivals or to your guests or simply to satisfy your sweet tooth.

You may also like to try other dessert recipes like Vermicelli kheer, Gajar ka Halwa, Bread rasmalai, Bread kaja,  and Aloo ka Meetha from My Mom's Kitchen!

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

Happy Cooking!!!

P.S. Happy Holi to all those celebrating :)

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!!!

Fresh Green Salad

                                Fresh green salad that is fresh literally in all senses. A three ingredient dish that is all fuss free. This recipe (if it is to be called a recipe) is my aunt's. She made it while she stayed at my place and given how much I love capsicum this became my favorite.

                                It is one of those salad dishes which you can make up at last moment and when served at table the color quotient gives you brownie points!  All you need for the salad is capsicum or green bell pepper, spring onions and cabbage.

                                I have already discussed the health benefits of capsicum in Carrot capsicum rice and now speaking of cabbage and spring onions they both are an excellent source of Vitamin K and Vitamin C.Cabbage is also a very good source of potassium, manganese, dietary fiber, vitamin B1, folate and copper. The sulphur compounds in spring onion help in reducing risk of coronary heart diseases and colon cancer and also lowers blood sugar levels.

Ingredients:

1. Green cabbage - 1 cup
2. Spring onions - 1/2 cup
3. Capsicum - 1 no.

Method:

• Shred the cabbage and rinse it very well. Drain the water.
• Chop the bulbs of the spring onion finely and cut the greens lengthwise.
• Slice the capsicum lengthwise.
• Toss all of them together in a bowl and serve!

You can increase or decrease the amount of veggies as per your liking. 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!!!

Mint Cucumber Sandwich

               
                      I love mint! Its aroma is just wow and the fresh green color makes me feel cheerful. Mint is a herb used abundantly along coriander in cooking and medicinally is mostly used to aid upset stomach or indigestion. In today's recipe it is paired along with cucumber for an appetizing snack. Cucumber is best known for keeping you hydrated in summer it fights heat both inside and outside provides minerals like magnesium and potassium and both these ingredients mint and cucumber helps you in preventing the risk of cancer.


                     At my place the afternoons are scorching already before April yet the nights are chilly as in december in this confused weather of half summer n half winter I give myself a summer special treat of Mint Cucumber Sandwiches.

Very easy to put together these sandwiches make a great evening snack you can also have them for breakfast or carry them to your family picnic. I have used white milk bread you can use any variety of bread and if you like you can also toast the bread in a toaster.

Ingredients:

1. Bread - 1 loaf
2. Cucumber - 1 no
3. Mint - 3 sprigs
4. Butter - 3 to 4 tbsp
5. Lemon - 1 no
6. Salt - to taste
7. Black pepper powder - to taste

Method:

• For every sandwich take 2 slices of bread and apply a thin layer of butter.
• Arrange the cucumber slices on one of the bread slices in one or two layers.
• Add a layer of fresh mint.
• Season with lemon juice, salt and pepper
• Cover with the other slice. 
• Repeat the process to make the remaining sandwiches.
• Remove the crusts and cut diagonally to make two sandwiches. If you wish cut further diagonally to get four finger sandwiches.

Also try Vegetable macaroons, Kheema luqmi, Aloo matar tikki, Corn fritters and Pyaaz ki pakodi/onion fritters from My Mom's Kitchen.

Wish to hear from you...

Happy Cooking!!!