mumma's kitchen

  Sindhi Dal Pakwan Sindhi Dal Pakwan is a popular Sindhi breakfast dish. The crisp deep fried Puri (ideally made from maida-called as pakwan) and served with simple Chana dal, garnished with chutney and chopped onion.  Ingredients 1 cup Chana dal (Bengal Gram Dal) 1/2 teaspoon Turmeric powder (Haldi) 1/2 teaspoon garam masala powder(optional) 1/4 teaspoon Red Chilli powder 1 teaspoon Amchur (Dry Mango Powder) 1/2 teaspoon Sugar Salt , as per needed For Tadka 1 tablespoon ghee 1/4 teaspoon Asafoetida (hing) 1 teaspoon Cumin seeds (Jeera) 2 Green Chillies , slit 1 stem of Curry leaves Method: To begin making the Sindhi Dal Pakwan Recipe, wash and soak chana dal in water for at least 3-4 hours. Once soaked, drain the water and cook the chana dal with 2 cups of water. Add with salt, sugar, turmeric powder, red chilli powder,...

Jowar jo dodo This is a Sindhi-style roti made from jowar flour. It is easy to make and can be served as a breakfast with pickle and curd also.  Ingredients 1 cup Jowar Flour (Sorghum) 1 Onion, finely chopped 1/2 cup Methi Leaves (Fenugreek Leaves), finely chopped 1/3 cup Coriander (Dhania) Leaves, finely chopped Salt, to taste 1teaspoon green garlic, finely chopped 1 Green Chilli, finely chopped 1 tablespoon Oil Ghee, to cook the dodas hot water to knead the dough method: First we will knead the dough. In a mixing bowl, combine finely chopped onion, methi leaves, coriander leaves, green garlic, salt, green chilli, and mix well. To this, add the jowar flour and cooking oil and mix until well combined.  Use just enough warm water to make a stiff dough. Add a few drops of oil and smoothen out the dough. Cover and set aside.  Heat a ta...

This is a delicate steamed crepe made from split moong beans. This dish is rich in protein and easy to make. It is a delicious gujarati dish. Ingredients : eno 1 teaspoon green chili 1(as spicy one like) ginger grated 1 inch garlic(options 1-2 clove) hing pinch salt as needed mustard seeds1 teaspoon jeera 1 teaspoon sesame oil with methiya masala to serve green chutney Method :  Soak mong dal for 3-4 hours after proper rinsing.  Take a mixer grinder, remove excess water add moong dal, ginger, and green chili, and crush coarsely. Make sure the batter remains thick in consistency. Now remove from the jar and add salt. Take a pan, add oil, and heat it. Add jeera, mustard seeds, and hing and temper it. Once it splatters, add it to the coarsely ground batter and mix well. Now, take a pan and boil water in it. Water should be piping hot. Panoli should not be touching water. So take deep bottom pan and keep water level accordingly. Just before spreading the batter, add fruit salt(eno...

Potato is very special vegetable for all. This is a Kashmiri dum aloo sabji which can be made at home easily. It can be served with phulka roti or punjabi naan and curd. Ingredients : 500gm medium-sized round potato curd 2 tablespoon fennel seed powder(one of the most important ingredients) 1 tablespoon Kashmiri chilli powder 1 tablespoon cinnamon-1 small stick  8-10 seeds of cardamom  jeera 1 teaspoon hing pinch green chilli 1-2 pieces 1 onion medium-sized ginger 1 inch garlic 2-3 clove oil to fry-mustard oil is generally used, but I use ground nut oil) sugar as per taste salt as per taste Method :  Wash and pressure-cook a medium-sized round potato for 1 whistle only. Allow to cool, remove the peel, and poke with a toothpick multiple times around the potato. Make onion, garlic, ginger and green chilli paste. Make a smooth paste. Take hot water and soak kashmiri red chilli for 10-15 minutes.  Take oil in a kadhai for frying. Fry the potato till it becomes golden bro...

It is a sweet Indian stuffed roti. It is made from tuvar dal in Gujrati puranpoli while chana dal is used In Maharastrian puranpoli. Generally, it is served on special occasions. To make a perfect puranpoli is an art one needs to learn. I loved eating puran-means stuffing more than roti as a child. My mummy will make sure to keep aside puran for me. It is healthy as it contains protein. Ingredients:  For Roti: wheat flour oil For stuffing: ghee sugar tuvardaal cardamom powder dry dedicated coconut How to cook puran/stuffing: Wash and soak tuvar dal for half an hour. Cook in the pressure cooker for 3 whistle adding 11/2 cup of water for 1 cup of dal. open the lid once cool and check the dal by pressing and checking if cooked well or not. If not coo for 2 more whistles. Take a broad and not deep pan. Add 2-3 teaspoons of ghee. turn on the heat on medium flame and add dal, let the water evaporate. Add sugar(I personally like puran poli made from sugar, many people make adding jaggery ...

It is a Gujarati sweet dish, normally made during Nagpancham. it has only 3 ingredients, no cooking is required and it is very quick to make.  This sweet is dedicated to God Serpent who is worshipped by Hindus. Nagpanchami is observed during Shravan month-holy month as per Hindi tradition. This was one of my favorite childhood sweets which still cherish to eat. Ingredients : Bajra flour-1 cup ghee1/2 cup grated jaggery 1/2 cup Method : In a mixing bowl, take bajra flour, add warm ghee and grated jaggery. Mix well. Now make small ladoo and store in air tight container.  Preheat before eating. Warm ladoo tastes good. It can be stored for about 7 days in freeze. Roasted and grated dry fruits like almond and cashew also can be added to this ladoo.