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!!!

Thai green mango salad

                           Thai green mango salad, this was a post from Sangita of Bliss of Cooking that I came across about two weeks ago in a cooking group on Facebook. Her picture made me drool & I instantly commented "tempted to try". Well, that was an honest comment. Thai food always intrigued me but an excuse was always up my sleeve either regarding the ingredients or a doubt if that will suit my palate but, nothing of that sort this time & I'm delighted because Thai green mango salad or Som Tum Mamuang (God knows how it is pronounced) was worth the try and we all loved it at my home infact we fell short of it. You too go ahead and give it a try.

                          I made three minor changes to the original recipe. Firstly I used store brought red chilli flakes, secondly did not use mortar and pestle as she had suggested and finally I did not have Peanut oil or Sesame oil so instead I went ahead with Olive oil. You can find the original recipe here. True to what it read this salad has an interesting fusion of taste it is salty, spicy, tangy and sweet all at the same time and those peanuts are sure to elevate your mood.

                        If you are looking for more healthy salad recipes to try this summer then do check out Brown chana salad, Sweet n sour carrot salad, Lobia salad and Fresh green salad from My Mom's Kitchen! Now, to today's recipe :-

Ingredients:

1. Raw mango - 1 cup
2. Cucumber - 1/2 cup
3. Green bell pepper - 1/2 cup
4. Red bell pepper - 1/2 cup
5. Onion - 1/2 cup
6. Coriander leaves - few
7. Peanuts - 2 tbsp
8. Spring onions - few

For dressing:

1. Spring onions - few
2. Sugar - 1 tsp
3. Red chilli flakes - 1 tsp
4. Garlic cloves - 2 nos
5. Soya sauce - 1 tsp
6. Lemon juice - 1 tsp
7. Salt - to taste
8. Olive oil - 1 tbsp

Method:

• In a small mixing bowl take finely minced garlic, red chilli flakes, sugar and lemon juice.
• Add chopped spring onions, soya sauce and olive oil. Season it with salt. Cover and keep aside for 15 minutes.
• Meanwhile slice the veggies.
• Dry roast the peanuts. Remove the skin and crush them into halves.
• Take all the ingredients in a large bowl keeping aside a few peanuts and coriander leaves for garnishing.
• Slowly pour the dressing over the chopped veggies and give it a good mix.
• Garnish with peanuts and coriander leaves and serve.

                                       

                    So, the bottom line for today's post is that I have experienced bliss of cooking today in My Mom's Kitchen. ☺💓                  

                   And while it's still the season of raw mangoes or kairi as we call it do try the recipes using them, the summer special of our home Kairi ki chutney and a healthy refreshing drink and my favorite Abshola .

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

Connect with me on instagram and facebook

Happy Cooking!!!

Dalcha

                                  After completing the series for kids vacation special recipes I'm back to the roots of My Mom's Kitchen, the Hyderabadi cuisine and today I'm sharing another gem from the Hyderabadi cuisine called the "Dalcha".

                         

                          One can safely label this dish under party special category as dalcha is made specially on special occasions. It is mostly served with Bagara khaana or Fitni pulao and some times with Boot pulao too. What makes it stand apart from the regular dal is that dalcha has bottle gourd in it. North Indians would probably prefer calling it as lauki ki dal.

                          Bottle gourd which is known as lauki in Hindi is mostly referred to as kaddu in my region though kaddu in Hindi stands for pumpkin. I wonder what created this confusion at times. Anyway, bottle gourd whether you call it lauki or refer it as kaddu has many benefits, it is rich in Vitamin C, Vitamin K and Calcium and it also helps fight the bad cholestrol in the body.

                          Dalcha is generally made using chana dal but at my home like in many dishes, we use moong dal and when compared to chana dal, moong dal is easily digested and also cooks very fast. If you are looking to try more recipes with moong dal then do try Dal bhaji, Hyderabadi khatti dal and Shami kebab from My Mom's Kitchen. Now, to today's recipe :-

Ingredients:

1. Bottle gourd - 1 medium
2. Moong dal - 2 & 1/2 cups
3. Tomato - 3 nos 
4. Tamarind pulp - 2 cups
5. Ginger garlic paste - 1tsp + 1 tbsp
6. Red chili powder - 1tsp + 1 tsp
7. Turmeric powder - 1tsp + 1 tsp
8. Coriander leaves - few
9. Curry leaves - 1 sprig + 1 sprig
10. Green chilies - 5 to 6 nos
11. Salt - to taste 
12. Oil - 2 tbsp

Method:

• Soak Moong dal in water for about half an hour or at least fifteen minutes. 
• Peel the bottle gourd. Cut into half discard the seeds and cut into small pieces like in the picture shown below.

                                       

• Heat oil in a heavy bottomed vessel.
• Add bottle gourd, 1 tsp of red chili powder, 1 tsp of turmeric powder, 1 tsp salt and 1 tsp of ginger garlic paste.
• Add 1 glass of water and cover with lid.
• Remove the lid after a few minutes and add a sprig of curry leaves and a few coriander leaves. 
• Cover again. When the bottle gourd has cooked completely switch off the flame and keep aside.
• Take the soaked dal in pressure cooker with little water.
• Add chopped tomatoes, slit green chilies, turmeric powder, red chili powder and 1 tbsp ginger garlic paste. Pressure cook for around two to three whistles.
• Remove from flame and add salt to taste. Mash the dal using a masher.
• Place the cooker back on stove this time without the lid. Add tamarind pulp.
• Add another sprig of curry leaves (leaves with twig) and few more coriander leaves and bring it to a boil.
• Add the prepared dal to the afore cooked bottle gourd or vice versa. Mix well. 
• Let it cook for 2 to 3 minutes before giving a final stir and switching off the flame.
• Serve hot.

                  My Mom served it to our guests this dalcha along with Fitni pulao, Broad beans and potato curry and Sabudana kheer.

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

Happy Cooking!!!

Beetroot Halwa (Chokandar ka meetha)

                        Today, I am going to end my series of kids vacation special recipes. This is my 10th post in the series and Ramadan is soon approaching so I thought it to call off and for the grand finale I have decided to share the recipe for Beetroot halwa or Chokandar ka meetha.

       

                    

                  Beets are rich in fibre, provide nutrients like Vit C, and minerals such as potassium, calcium, iron among many others. They are low in calories and an excellent choice for weight loss program, this halwa excluded, but it's good to indulge in so once in a while and if you and your kids have a sweet tooth then this is just the right recipe for you. 

                  I never tasted or touched (still didn't touch) Beetroot until Mom made this halwa on Eid a few years back probably 2013 or 14, years pass by so quickly :/ and that year I had a cousin sister visiting us, she could not keep away from the star dish that evening and we had to move away the container from her for the fear of over consumption!

                 If you are looking for more sweet dishes then do check Fruit custard, Orange kheer, Gajar ka halwa, Bread rasmalai and Aloo ka meetha from My Mom's Kitchen.


                The recipe for making Beetroot halwa is somewhat similar to Gajar ka halwa. The old saying "No pain, no gain" perfectly suits this dish for you have to grate the beetroots (you may use food processor) and stir a lot while frying them in ghee or clarified butter. Detailed recipe below :-

Ingredients:

1. Beetroot - 1/2 kg 
2. Sugar - 2 cups or more
3. Ghee - 2 to 3 tbsp
4. Almonds - 8 to 10 nos

Method:

• Peel the beetroots and wash them well. Grate and keep aside.
• Boil the almonds or soak in water for about half an hour. Peel and sliver, keep aside for garnishing. You can also fry them and then use.
• In a heavy bottomed vessel heat ghee.
• Lower the flame, add the grated beetroot. Keep stirring frequently in between and cook till it looks dried up. This may take anywhere between 20 to 30 minutes and this is the most important step in the recipe.
• Add sugar and adjust it to as per your liking. Stir well. 
• After the sugar dissolves completely switch off the flame. (may take around 5 minutes)
• Garnish with slivered almonds and serve warm.

Hope you give it a try. I will be waiting for your feedback in the comments section below.

Happy Cooking!!!

Besan chickpea curry

                Protein is one macro nutrient that is most essential to the body. They are the building blocks of body tissues and also acts as a fuel. For the vegetarians, pulses and legumes are the major source of protein and if to speak of brown chickpeas in particular 1/4th cup of dried chickpeas provide 11gms of protein provided it gives a feeling of satiety. So, today in Kids vacation special recipes is a protein rich curry called the Besan Chickpea Curry.

                  Besan chickpea curry is very easy to make and also very similar to the earlier recipes Drumsticks besan curry  and Besan that I've shared. The curry has basically three steps first soaking and cooking the chickpeas, second preparing the curry and finally mixing the two and delicious besan chickpea curry is ready, detailed recipe below :-

Ingredients:

1. Brown chickpeas - 3/4th cup
2. Besan / gram flour - 2 tbsp
3. Tomato - 2 nos
4. Cumin seeds - 1tsp
5. Ginger garlic paste - 1 tbsp
6. Red chili powder - 1 tsp
7. Turmeric powder - 1/2 tsp
8. Kasuri methi - 1/2 tsp (optional)
9. Coriander leaves - few
10. Curry leaves - 1 sprig
11. Water - 2 cups or more
12. Salt - to taste 

Method:

• Wash and soak the brown chickpeas overnight. Drain the water and pressure cook till tender, will take about 3 whistles or so. Transfer to a bowl. (You can preserve the water and add it to the curry later)
•  You can continue cooking in the same pressure cooker. Heat oil and add cumin seeds when they sizzle add curry leaves.
• Add gram flour followed by 1 & 1/2 cups of water (you can use the preserved chana water) and stir continuously to avoid lump formation, add more water if required.
• Add ginger garlic paste, red chili powder, turmeric powder and season with salt. Mix.
• Add chopped tomatoes and reduce the flame. 
• Adjust the gravy consistency by adding some more water.
• After a few minutes when the tomatoes are almost done, add the chickpeas followed by coriander leaves and kasuri methi. Give a final good mix and leave it to cook on dum or low flame for 2 or 3 minutes. Switch off the flame.
• Serve hot with chapathis or puris.

 

       You may also like to try  Chicken khorma, Dal bhaji, Meethi dal, Sweet corn curry and Tomato chutney from My Mom's Kitchen!

       Happy cooking!!!

Carrot lemon rice

                 We eat with our eyes first and kids follow this mantra to the heart. So, today in kids vacation special recipes is a healthy and colorful rice dish called the Carrot lemon rice.

                Lemon rice is a famous South Indian rice dish which is an ideal food to pack for long journeys or lunch boxes. Carrot lemon rice is basically an addition of beta carotene, fiber, Vitamin C, Vitamin K and iron to the regular lemon rice all owing to colorful orange carrots. A website also suggests that munching carrots helps in keeping teeth and gums healthy.

               For more carrot recipes check out Carrot milkshake, Sweet n sour carrot salad, Carrot capsicum rice, Carrot beans fry and Gajar halwa from My Mom's Kitchen. Now, onto today's recipe :-

Ingredients:

1. Cooked rice - 2 to 3 cups
2. Carrot - 1no
3. Peanuts - 1 tbsp
4. Mustard seeds - 1 tsp
5. Urad dal - 1 tsp
6. Curry leaves - 1 sprig
7. Turmeric powder - 1 tsp
8. Lemon - 1/2 no
9. Salt - to taste
10. Oil - 2 tbsp

Method:

• Heat oil in a pan.
• Add mustard seeds and urad dal. Do not turn the dal brown.
• When the dal starts changing color add peanuts followed by curry leaves .
• Add carrot and saute for a minute.
• Add turmeric powder and mix well.
• Add this prepared mixture to the cooked rice.
• Season with salt and lemon juice. Stir once and switch off the flame.
• Serve hot.

         You may also like to try Tomato rice, Mixed fried rice, Lobia chawal, Sweet corn fried rice and Sinangag (garlic fried rice) from My Mom's Kitchen.

         Do write to us in the comments section below.
      
         Happy Cooking!!!

Abshola (Raw mango drink)

                      Summer is not only season for vacation but also mangoes and before mangoes come raw mangoes. Green and tangy they are loved by one and all and used widely in Indian cuisine. My Mom uses them mostly to make lots and lots of  fresh Kairi ki chutney and today in my kids vacation special recipes I'm sharing a refreshing drink made using raw mangoes called Abshola.

            
                           Raw mangoes contain high amounts of Vitamin C that aids in formation of new blood cells and iron absorption in the body. It is truly refreshing and very easy to make and a healthier choice compared to the packaged juice and soft drinks available widely in the market. You may also like to try Badam milk, Pista milk, Carrot milkshake, Strawberry milkshake and Milk sherbet from My Mom's Kitchen. Now, to today's recipe :-

Ingredients:

1. Raw mango - 1 no
2. Sugar - 1/2 to 3/4th cup
3. Water - as required.

Method: 

• Peel and cut the kairi or raw mango into small slices. Discard the stone.
• In a saucepan take water for boiling the raw mango. 
• Add the sliced raw mango to the water and boil till soft and cooked. Remove from flame.

                                              

• Transfer the cooked raw mango along with the water to a blender jar.
• Add sugar and blend till smooth.
• Adjust the sugar levels as per taste. The drink is not completely sweet so add just enough sugar pertaining how sour your raw mango is.
• Refrigerate the drink and serve chilled.

 

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

Connect with me on instagram and facebook

Happy Cooking!!!