mumma's kitchen

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.

 It isa delicious traditional jain recipe which is generally made during tithi like aathum or chudash as this sabji does not have any green vegetables. It is very easy to make with basic ingredients which we generally have at home. Methi-fenugreek seeds have many nutritional values, one of which is controlling sugar levels. Ingredients:  Methi seeds-wash and soak for half an hour, drain water before use-1 tablespoon mustard seeds 1/2 teaspoon urad papad-cut into small pieces 2-3  salt-as per taste chilli powder-1/2 teaspoon, adjust as spicy one may like dhania powder-1/2 teaspoon turmeric powder-1/2 teaspoon jaggery -2-3 teaspoon kokum-soaked in water 1-2 pieces oil 1 teaspoon water 1 cup Method :  Take oil in a pan and heat it. Add mustard seeds and allow to splatter. Add soaked fenugreek seeds to oil and add fresh water. All dry spices. Mix well. Now add jaggery and kokum. Cook for 5-20 minutes. Add papad just before eating and cook for 2-3 minutes. As papad has sa...

 Sev puri is a famous street food. It is simple an easy to make. It has all the healthy ingredients.  Ingredients : Chat puri(wheat kadak puri)-readily available in supermarket/gruh udyog. Boiled and finely chopped potato Boiled and sprouted moong Finely chopped tomato Finely chopped onion Grated beetroot(optional) Masala boondi Sev pomegranate Green coriander-phudina chutney imli-khajur chutney salt, sugar Curd(for dahi batata puri) Coriander for garnishing Method : Arrange puri on a plate. add potato, tomato, moong, onion, beetroot, and masala boondi on each poori. Add beetroot(optional). Now add green chutney, imli chutney, and Sprinkle chat masala. Add sev. Garnish with pomegranate and coriander. Serve fresh to enjoy its crunchiness. Another option is to add dahi(salted and sweetened with sugar). It is called dahi batata puri. Don't add onion, tomato, or beetroot in this dish.  take puri, add potato, moong, add dahi, chutney, sprinkle sev. Garnish with coriander and c...

This is a one-pot meal, healthy, easy, and tasty. My pappa loved it so much.  So many dishes can be made from leftover food like khakra no chevdo, fried roti, rasiya muthia, dal dhokli, etc. Ingredients: For dal use let over tuvar dal if prepared for lunch or  make dal from the following ingredients Tuvar dal 1/2 dal jaggery 1 tablespoon lemon juice 1 salt to taste peanut 2 teapsoon fenugreek seeds 8-10 pieces mustard seeds 1/2 spoon oil 1 teaspoon green chili 1 chopped coriander for garnishing  tamarind/kokum optional(2-3 pieces) For dhokli : wheat flour 1 cup red chili 1/2 teaspoon turmeric powder 1/2 teaspoon oil 2 teaspoon salt as per taste carrom seeds 1/2 teaspoon Method: Clean, rinse, soak dal for 15-20 minutes. Cook in a pressure cooker for 3whistle after adding 2 cups of water in the soaked dal. Once the pressure cooker is cool, crush the dal and make a thin consistency by adding water.  While dal is being boiled knead a dough to make dhokli. Take wheat flou...