Beans & Potato curry

                    My last post Gobi matar has been a huge hit and this inspires me to post another vegetarian side dish and so here I come up with Beans & potato curry.

 Beans & potato curry is a simple vegetarian side dish that goes very well with rice or chapathi. If you are also interested in the non-veg variation of the curry then do check out Beans & minced meat curry from My Mom's Kitchen.

Beans like other vegetables are a good source of fiber, potassium and folate and are an excellent source of protein, iron and zinc. Vegetable Khorma and Chana vegetable biryani also use french beans in the recipe do check them out. If you are looking for more potato recipes check out Aloo palak tikki, Aloo ka meetha, Kheema cutlet, Aloo kheema and Aloo pyaaz a few among many to try.

Ingredients:

1. French beans - 250 gms
2. Potato - 1 large
3. Onion - 1 large
4. Green chilies - 3 to 4 nos
5. Fenugreek leaves - 1 tbsp (small variety)
6. Ginger garlic paste - 1 tbsp
7. Red chilli powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Salt - to taste
10. Oil - 2 tbsp
11. Water - 1 & 1/2 cup

Method:

• Heat oil in a pan.
• Add sliced onion and saute till translucent.
• Add salt, ginger garlic paste, red chilli powder and turmeric powder. Mix well.
• Add finely chopped beans and sliced potatoes.
• Add water for cooking.
• Mix well to combine. Cook it covered till the potatoes are done.
• Add slit green chilies and fenugreek leaves.
• Cover again and let this cook for another 5 minutes before serving hot.

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Happy Cooking!!!

Gobi matar (Cauliflower & Peas curry)

                          A classic Indian vegetarian dish! The combination of peas and cauliflower can never get outdated, for the matter of  fact peas goes well with almost any other vegetable and when it is paired with cauliflower it keeps you craving for more. This one's a personal favorite, one that I look forward to 'coz we only use fresh peas not the frozen ones.

                                         

                           While most of the people chop cauliflower into single florets my mom prefers to chop them further into really fine small pieces as in the picture above, this also ensures fast cooking.

                          Health wise green peas have high number of nutrients and antioxidants, an excellent source of protein and also provide fiber that aids in digestion. Speaking of cauliflower. one serving of cauliflower provides you enough Vit C for the day and other nutrients like protein, Vit k, thiamine, riboflavin and many other antioxidants which have anti-cancer effects.

                         Gobi matar goes very well with chapathis and other types of flat breads. Pair this with Til ki chutney for a complete satisfying meal. However, today my Mom served it for breakfast with Raw banana fry one of the easiest recipe ever.

                         If you are looking for more vegetable recipes then do check out Eggplant & potato curry, Dondakayal (ivy gourd) curry, Aloo pyaaz, Onion capsicum masala and Spring onions & moongdal wadi from My Mom's Kitchen.

Ingredients:

1. Cauliflower - 1 no
2. Green peas - 1/2 cup
3. Onion - 2 small
4. Ginger garlic paste - 1 tbsp
5. Red Chili powder - 1 tsp
6. Turmeric powder - 1/2 tsp
7. Salt - to taste
8. Green chilies - 3 to 4 nos
9. Coriander leaves - few
10. Oil - 2 tbsp
11. Water - as required

Method:

• Heat oil in a vessel.
• Add sliced onions and saute till translucent.
• Add salt, ginger garlic paste, red chili powder and turmeric powder. Mix well.
• Add washed and drained and finely chopped cauliflower.
• Add peas. Mix to combine.
• Add little water for cooking about half a glass or so or as much as you feel it is required.
• Cover the vessel with a lid and let it cook till the veggies are done completely.
• Remove the lid add slit green chilies and coriander leaves. Cover and cook for a couple of minutes. Turn off the heat.
• Serve hot with chapathis.

                      If you wish to make most of the peas season then check out other recipes like Vegetable khorma, Aloo palak tikki, Macaroni, Aloo matar tikki and Kheema baingan masala from My Mom's Kitchen.

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

Happy Cooking..!!! 

Broad beans & Potato curry

                     Broad beans & potato curry is a simple side dish that can be served for day to day meals. This can be served with Chapathis, steamed rice or Bagaara khaana or Boot pulao.

                     Potatoes as I have shared many times earlier, team up perfectly with almost all the other ingredients. In this case the other main ingredient being the broad beans. Broad beans are dense in nutrients like thiamine, Vit k, Vit B6, potassium. They are also a good source of folate and manganese.

                     In this particular recipe the veggies are pressure cooked with regular Indian spices and fresh fenugreek leaves, the small variety, which imparts its own unique taste to the dish. 

Ingredients:

1. Broad beans - 250 gms
2. Potatoes - 2 nos (large)
3. Onion - 1 no
4. Small fenugreek leaves - 1 bunch
5. Coriander leaves - 1 bunch
6. Green chillies - 4 nos
7. Ginger garlic paste - 1 tsp
8. Red chilli powder - 1 tsp
9. Turmeric powder - 1/2 tsp
10. Salt - to taste
11. Oil - 2 tbsp

Method:

• Heat oil in a pressure cooker.
• Add chopped onions and saute for a minute.
• Add salt, when the onions turn translucent add ginger garlic paste, red chilli powder and turmeric powder.
• Add chopped beans and diced potato cubes.
• Add fenugreek and coriander leaves with slit green chillies.
• Add about 1/2 glass of water for the veggies to cook.
• Place the lid and cook. Remove the lid after 3 whistles and cook on low flame for another 5 minutes.
• Serve hot.

                    For more potato recipes check out Eggplant & potato curry, Aloo pyaaz, Aloo kheema, Vegetable khorma, Chana Vegetable Biryani from My Mom's Kitchen.

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

Happy Cooking!!!

Chicken curry

                Today's Chicken curry is a curd/yoghurt based curry that is fit to pair with Naan, rumali roti or tandoori roti. You can also serve it with rice dishes like Boot pulao or Bagaara Khaana alongside Dahi ki chutney and Fresh green salad for a complete meal.

                It is an easy dish to prepare for a party the main and important step being that of the marination of the Chicken, the rest all then becomes a child's play. The longer you leave the chicken for marination the better it tastes.

                Also try Chicken shawarma, Chicken stir fry, Chana vegetable biryani, Vegetable khorma and Dum ke tamaate from My Mom's Kitchen.

Ingredients:

1. Chicken - 1 & 1/2 kg
2. Curd - 1/2 kg
3. Onion - 3nos
4. Red chilli powder - 2 tbsp
5. Turmeric powder - 1 tsp
6. Ginger garlic paste - 2 tbsp
7. Coriander leaves - 1 bunch
8. Mint leaves - 1 bunch 
9. Green chillies - 5 to 6 nos
10. Salt - to taste
11. Oil - 5 tbsp

Method:

• Wash the chicken pieces well and marinate it with red chilli powder, turmeric powder, ginger garlic paste, salt and curd. Keep it aside for at least half an hour.
• Heat oil in a vessel. Add chopped onions and fry till caramelized. Remove to a plate. When cooled crumble the onions using fingertips.
• To the same vessel add marinated chicken. Cook till tender. 
• Add coriander leaves, mint leaves and slit green chillies.
• Add the caramelized onions.
• Simmer the flame and mix to combine.
• Cook on low flame for 5 more minutes.
• Serve hot.

Do share a picture of your prepared dish on our  facebook page or tag us #mymomskitchen on instagram.

Happy cooking!!!

Pudiney ke namak paare

              My 75th Post on Blog! A much awaited post that I took so long to post. A goal which other bloggers reach in a couple of months it took me more that two years but that's alright! "Slow and steady wins the race" (that's what I say to myself to motivate though there is no race going on whatsoever). I have been preoccupied lately and given away blogging for every trivial reason but I'm glad I returned and to start with I'm sharing a snack recipe Pudiney ke namak paare.

              Salty tit bits with a touch of mint pudiney ke namak paare are a great jar snack that is easy to carry for picnic or long journeys. They are loved by all, kids and adults alike. They can also be served as an evening snack dish alongside a hot cup of tea.

                   Deep fried Pudiney ke namak paare are crispy and crunchy and they are so easy to prepare that you will forget getting the store brought ones. Also, they can be stored up to a month in a an air tight container. They are made from maida like many other snacks and a few such recipes include Tutti frutti biscuits, Kheema luqmi, Jeera biscuits.

Ingredients:

1. All purpose flour/Maida - 2 1/2 cups
2. Kasuri methi - 1/2 tbsp
3. Dried Mint leaves - 2 tbsp
4. Ajwain -1 1/2 tsp
5. Red chilli flakes - 2 tsp
6. Milk - 1/2 cup
7. Salt - to taste
8. Oil - for deep frying

Method:

• In a large bowl mix in together all the ingredients except milk and oil. 
• Add milk little by little and start kneading. The dough shouldn't be too soft. Cover the dough with a damp towel and let it rest for some time.
• Next, divide the dough into equal lemon sized balls. Take one ball and start rolling it like a chapathi while keeping the others still covered.
• Cut diamond shaped namak paare out of the rolled chapati and place it on a plate. Repeat with the rest.
• Meanwhile also heat oil just enough for deep frying. Slide the namak paare into the moderately hot oil gently. Do not over crowd the pan. Once golden brown remove the namak paare to an absorbent sheet.
• Serve warm.

             For more tea time snack recipes do check out Chudwa, Aloo bonda, Masala vada, Rava vada and Mint cucumber sandwiches from My Mom's Kitchen.

            Wish to hear from you...

           Happy Cooking!!! 

Tutti Frutti Biscuits

                     
                      Other than being famous for Biryani and dozen variety of curries that which includes Hyderabadi Khatti Dal and Tala hua ghosht Hyderabad is also famous for Osmania biscuits and Karachi fruit biscuits.

                      The Fruit biscuits are so famous that they serve as a tasty gift to outsiders. Last year  my Dad had gifted one such box to his Kashmiri friend on our trip to Kashmir. So far I have baked the biscuits twice the second time keeping them smaller in size and a little more crisper however, the first impression was the best impression. Two of my niece and nephew were with me and it hardly took time to finish the biscuits. (Proof? The pic below :P)

                      The biscuits will enter the fridge before the oven for two hours so plan ahead when you are making and baking them as per your schedule. The biscuits while baking will fill your kitchen with a sweet aroma, hard to resist and if you have children around be ready to answer their questions which will only be "When will they get done?"

                       With few ingredients and easy recipe like this you would love to make these again and again. Store the biscuits in an air tight container for up to a week.

Ingredients:

1.  All purpose flour/Maida - 1 1/2 cups
2. Butter - 1/2 cup
3. Custard powder - 1/2 cup
4. Baking powder - 1/2 tsp
5. Powdered sugar - 3/4 cup
6. Tutti frutti - 1/2 cup
7. Pineapple essence - 1/4 tsp
8. Milk - 5 tbsp

Method:

• In a bowl whisk together butter and sugar.
• Add in sieved flour, custard powder and baking powder. Mix well.
• Add tutti frutti and pineapple essence. Combine well.
• Add in the milk little by little and make a dough out of the batter. The batter at this point will be very soft and crumbly. If you feel your dough needs more milk then add in a tablespoon of it.
• Divide the dough into two equal portions.
• Roll them into logs and refrigerate for two hours atleast.
• Take them out of fridge and cut with knife into desired shapes.
• Butter your cookie sheet and arrange the biscuits on it with equal distance between them. 
• Bake them in a pre-heated oven at 180 degrees for 12 to 15 mins.
• Allow them to cool to room temperature. The biscuits will turn crispier with time. Serve and enjoy.

           Also try other baked goodies like Chocolaty coconut bites, Kaju badam biscuits, Almond cookies and Jeera biscuits 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!!!

Chudwa

                      Chudwa or chivda is a jar snack that you can have as an accompaniment to your tea or have it whenever you have a craving for tit bits. It is an ideal snack for long journeys or picnics and stays fresh for more than a week.

             

                       This chudwa is my Uncle's favorite past time and we owe him his share whenever we make it. This home made snack is comparatively healthier to the store brought ones and also all the ingredients used in this recipe have health benefits. To begin with, the main ingredient rice flakes are rich in iron, vitamin B and protein. The crunchy peanuts are also rich in proteins and various vitamins and minerals and so are the dalias or the split chickpeas. 

                       While preparing the chudwa make sure to use the right amount of oil that which will be just enough to fry the ingredients one after the other.

Ingredients:

1. Rice flakes - 200 gms
2. Peanuts - 1/2 cup
3. Dalia / split chickpeas - 1/2 cup
4. Dry Coconut (cut into small pieces)  -  1/2 cup
5. Dry red chilies - 6 to 7 nos
6. Curry leaves - 2 sprigs
7. Salt - to taste
8. Turmeric powder - 1/4 tsp
9. Oil - 3 tbsp

Method:

• Heat oil in a kadai.
• Add dalia, fry on low flame for less than a minute. Drain from oil and set aside.
• In the same manner fry all the other ingredients starting with peanuts, followed by coconut, rice flakes, red chilies and curry leaves.
• Take all the above ingredients in a large vessel. Add turmeric powder and season with salt. Mix well.
• Cool it to room temperature and store it in an air tight container.

                If you are looking for more Indian style snacks recipes then do try Masala vada, Rava vada, Aloo bonda, Kheema cutlet 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!!!