Chicken 65 (dry)

                       There are many notions to why a particular chicken starter recipe which tastes delicious has been named Chicken 65? Some say, that it was on the 65th spot on the menu of the restaurant that served it, hence the name and a few others have their own opinions. Whatever the reason Chicken 65 is a delicious starter sometimes also served along with rumali roti as a side dish, it is tender, juicy, fiery red, spicy and worthy enough to get you drooling. It is tempered with green chillies and curry leaves which on their own give a smoky flavor. I am sharing a dryer version of the recipe today.

                You may also like to try more recipes using chicken such as Chicken khorma, Chicken curry, Chicken stir fry and Chicken shawarma from My Mom's Kitchen. Now to today's recipe :-

Ingredients:

1. Chicken - 500 gms
2. Egg - 1 no
3. Corn flour - 3 tbsp
4. Curd - 250 gms
5. Red chilli powder - 1 tsp
6. Turmeric powder - 1 tsp
7. Ginger garlic paste - 1 tsp
8. Salt - to taste
9. Oil - for frying

For marination:

1. Red chilli powder - 1 tsp
2. Turmeric powder - 1/2 tsp
3. Ginger garlic paste - 1 tsp
4. Black pepper powder - 1/2 tsp
5. Salt - to taste

For tempering:

1. Green chillies - 5 to 6 nos 
2. Curry leaves - 1 sprig
3. Oil - 1 tbsp

Method:

• In a large bowl take all the ingredients listed under "for marination" and mix well.
• Add chicken pieces to this mixture. Mix well, see that the pieces are coated well. Keep aside for an hour.
• In a smaller bowl beat in egg and corn flour. Mix and add this to the marinated chicken.
• Heat oil for deep frying.
• Meanwhile, in another bowl take curd and add red chilli powder, turmeric powder followed by ginger garlic paste and salt. Mix well.
• Add chicken pieces to the moderately hot oil and fry till golden brown.
• Remove the chicken pieces to the bowl containing the prepared curd mixture.
• Heat oil for tempering.
• Slit and add green chillies and curry leaves and fry till charred. Add this to the fried chicken.
• Put the chicken back on heat. Lower the flame and cook till liquid dries up.
• Serve hot.

This delicious Chicken 65 can be made on any occasion whether it is a party or you want to simply treat yourself over the weekend.

           

               Do share your views with me in the comments section

               Happy Cooking!         

Dry Fruits Milkshake

                  
                       Dry fruits are power house of essential nutrients and vitamins and today's dry fruit milkshake is a healthy refreshing drink. Now, that we are almost towards the end of Ramadan this post probably marks the last recipe for Ramadan 2019 in a fashion we love the most, the healthy way.

                The dry fruits I used for this milkshake are walnuts, figs, almonds and fresh dates. Figs are rich in fiber, a great source of calcium and iron and very beneficial for people suffering from Anemia. It is also rich in anti oxidants and other minerals like potassium, copper and vitamins such as Vitamin A and K. Walnuts are rich in Omega 3 fats, they help reduce bad cholesterol in the body, help in improving brain function and they contain higher amounts of anti oxidants than any other food. Almonds are rich in Vitamin E, while also being loaded with anti oxidants and help in maintaining bone strength and strengthen the immune system. Fresh dates have plenty of health benefits and that forms the reason that the fast is opened with dates. They are also rich in anti oxidants, they are naturally sweet and help maintain blood sugar balance, boost brain health and maintain bone mass.

               You may also like to try other healthy drinks like Badam milk, Carrot milkshake,  Strawberry milkshake, Mango milkshake and Milk sherbet  from My Mom's Kitchen! Now, to today's recipe :-

Ingredients:

1. Almonds - 8 to 10 nos
2. Walnuts - 8 to 10 nos
3. Figs - 5 to 6 nos
4. Fresh dates - 4 to 5 nos
5. Milk - 3 cups
6. Honey - 1 tbsp (optional)
7. Saffron - few strands

Method:

• Soak the dry fruits in water for about an hour or till they soften a bit.
• Peel the almonds and break down figs and dates into smaller bits for smooth blending.
• Take all the ingredients together in a blender. Figs and dates are naturally sweet but if you think you require the milkshake to be sweeter add honey or sugar or brown sugar. Blend till smooth.
• Pour in glasses, garnish with saffron strands and serve warm or chilled.

            Our dry fruit milkshake was served with the Ramadan special delicacy Dahi wade you may also like to serve it with Rava vada, Masala vada, Corn fritters or Egg spring rolls from My Mom's Kitchen.

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

Happy Cooking!!!

Aloo Bhindi Fry

                      Fifty percent of me loves potato (aloo) which I always express in my potato related posts and the other half of me loves okra (bhindi) although this equation faces an imbalance at a lot of situations under the circumstances that prevail but, like the saying goes "Where there's a will, there's a way" I achieve the hundred percent of my satisfaction with Aloo bhindi fry which has both my favorite veggies potato and okra and that is today's recipe that I wish to share with you.

                     The crispy bhindi combines well with the soft potatoes in the company of aromatic spices that are widely present in every Indian kitchen.

                     Aloo bhindi fry serves as a perfect accompaniment to your chapatis be it breakfast, lunch or dinner. You can also pack it for your child's lunch box. If you are looking for more simple sabzi recipes then do check out Cabbage sabzi, Aloo matar til, Gobi matar, Aloo pyaaz and Beans and potato curry from My Mom's Kitchen. Now to the recipe :-

Ingredients:

1. Potato - 1 large
2. Okra - 25 to 30 nos
3. Onion - 1 no
4. Cumin seeds - 1 tsp
5. Red chili powder - 1/2 tsp
6. Turmeric powder - 1/2 tsp
7. Coriander powder - 1 tsp
8. Green chilies - 3 nos 
9. Coriander leaves - few
10. Salt - to taste
11. Oil - 2 tbsp

Method:

• Wash and cut both the ends of bhindi and slice it finely.
• Peel the potatoes, wash and slice it finely for easy cooking or dice into small cubes.
• Heat oil and add cumin seeds.
• Add sliced onions along with slit green chilies and saute for a couple of minutes.
• Once the onions begin to change their color add potatoes. 
• When the potatoes are half cooked add the bhindi.
• After a few minutes add red chili powder, turmeric powder and coriander powder. Mix well to combine.
• When both the veggies have cooked completely add salt and adjust to taste.
• Add coriander leaves and cook on low flame for a few more minutes.
• Serve hot with chapatis.

 

Share the picture of the dish when you give it a try on our Facebook page.

Don't forget to leave a comment below.

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!!!

Sinangag (Garlic fried rice)

                 Rice is our staple food and flavored rice is what we all love to eat. In today's post rice is flavored with Garlic. Garlic fried rice or Sinangag is a Filipino fried rice dish usually made from left over rice. The stale rice gives a firm look to the grains and the dish like so. Moms, note down this might soon turn out to be your kids next favorite dish.

                 Garlic has immense benefits it can combat sickness as it is widely known for its anti inflammatory properties, it can reduce blood pressure and also lower cholesterol levels reducing the risk of heart diseases.

                 If you are looking for more recipes where you can include garlic then do check out Falafel, Lobia chawal, Sweet n sour carrot salad, Thai green mango salad and Til ki chutney from My Mom's Kitchen. Now onto today's recipe :-

Ingredients:

1. Cooked rice - 2 cups
2. Garlic cloves - 8 to 10 nos
3. Spring onions - 3 to 5 nos
4. Salt - to taste
5. Oil - 1 tbsp

Method:

• Finely mince the garlic and chop the spring onions separating the white and greens.
• Heat oil in a pan.
• Add the minced garlic and whites of spring onions. Saute for over a minute.
• When the onion turns soft add in the rice.
• Season with salt and give a good stir to mix everything well.
• Add in the greens of spring onions preserving a few to garnish.
• Toss well, garnish and serve hot.

                 Sinangag the staple breakfast of Filipinos is mostly served with egg to provide the protein content to the body. You may also like to serve it with Green Omelette, Veg manchurian, Chicken stir fry, Sweet corn curry  or Mutton kebabs from My Mom's Kitchen!

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

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!!!