mumma's kitchen

First rain and dalvada have some connections. Generally in Ahmedabad, Gujarat, we are fond of fried snacks made from pulses. Dalvada is one of the dish which we cherish during monsoon season. However, it can be eaten any time of the year. Ingredients: Moong dal -with chilka/skin 250 gm ginger small piece inch garlic3-4  green chilli 2-3 onion1 hing pinch salt as per taste fruit salt 1 spoon Method: Wash and soak moong chilkawali dal overnight in water(6-8 hours). Drain and wash with fresh water. Now add hing, a small piece of ginger, green chilli (one can add crushed green chilli in crushed batter also), salt and garlic(optional). Crush coarsely in a mixer grinder. Add finely chopped onion to batter.(optional to add onion). Take oil in frying pan and heat. Add fruit salt and mix well in one direction for 3-5 minutes just before frying. Take a spoonful of batter and put one by one in oil to fry. Turn on the other side also till it is golden yellow in colour.  Now fry green chilli. Serve

It is a popular Gujarati sweet made from simple ingredients and easiest method . It need only 3 ingredients which are easily available at home. Ingredients: Wheat flour 1 cup ghee 3 teaspoon sugar 1 cup warm water 3 cups garnishing-grated dry fruits cardamom(optional) Method: Take a broad pan and add ghee. Once ghee is melted, add wheat flour and stir continuously to avoid any lumps at low-medium flame. Make sure flour doesn't get burnt. Once flour is cooked, it will have a beautiful aroma and with turn its colour to reddish, ghee will also be separated at the edge. Add sugar  and cardamom(optional) and stir till sugar is melted. It will take about 4-5 minutes for sugar to get absorbed and water to be evaporated. Keep stirring, ghee will get separated from the bottom of the pan is a sign of sheera is ready. Turn off the heat, garnish with dry fruits. Serve hot. It is healthy and tasty too.

Coconut -stuffed patties from Anand is my favorite. This recipe is equally tasty. It can be used as a chat or with ragda patties. The veggie patty is used for Burger. Sabudana patties or vada is used during fast. Ingredients : boiled potato 3-4 fresh coconut grated 3-4 teaspoon coriander3-4 teaspoon green chili-ginger paste 1 teaspoon garam masala 1/2 teaspoon salt as per taste sesame seeds 1 teaspoon lemon juice 1 sugar 1 teaspoon breadcrumbs 1/2 cup oil for shallow frying Method For stuffing: Take 1 teaspoon of oil in a pan and saute coconut. Add sesame seeds, sugar, coriander, green chilli-ginger paste, and garam masala and saute all together on low flame heat. Allow to cool it Wash, boil, peel, grate potato. Add salt and mix. Make a ball with a hole in it. Add stuffing and cover the hole. Make it flat and round in shape. Roll in breadcrumbs/corn flour. Shallow fry in a nonstick pan. Serve hot with tamarind chutney and green chutney.  One can eat as a chat also by adding curd, chutn

This is a very delicious dish. Mumbai is known for Vadapav. But at my home if our parent's guests (senior citizens come)we make this on their demand-Batakavada and green chutney. This is a very special dish and sometimes part of Sunday lunch also. Ingredients: potato boiled and grated 500gm ginger-chilli-garlic paste-fresh 2 teaspoon(can take more if you like spicy) finely chopped dhania powder 1 teaspoon salt to taste corn flour-4-5 teaspoon for binding the stuffing For batter: Besan 1 cup to make batter dhania powder 1 teaspoon turmeric powder 1 teaspoon chilli powder1 teaspoon oil for frying Method: Wash, boil, peel, and grate potato. Add salt, ginger-garlic-chilli paste, coriander and mix well. Make small balls and roll them in cornflour for proper binding. Keep aside. Take besan, add chili powder, dhania powder, turmeric powder, and salt. Add water to make a batter that can coat the potato ball. Add fruit salt just before adding potato balls and mix well in 1 direction. Heat o

 Gota is my pappa/s favorite farshan. Generally, mummy used to make it on Sunday in our elaborated lunch. Ingredients : 2 cups gram flour/besan 1/2 cup coarse wheat flour 2 cup fenugreek leaves(washed and finely chopped) 1/2 cup coriander 1-2 green chilli small piece of ginger 1 cup curd crushed black pepper garam masala 1/2 teaspoon Fruit salt 1/2 sachet (small one) salt as per taste turmeric powder 1 teaspoon chili powder 1 teaspoon dhania powder 2 teaspoon oil for deep frying riped banana(optional) Method : Mix besan and wheat flour. Mix all spices including salt. Mix well. Now add grated ginger, finely chopped green chili, coriander, curd, and finely chopped fenugreek leaves. Add warm water and make a batter. Add fruit salt and mix in one direction for about 2-3 minutes. This will help to make gota soft and fluffy. Batter should be of a thick consistency.(like that of idli or dahi vada). take oil in a pan and heat it. Once the oil is heated, add a small ladle (small-sized spoon)of

 My mother likes this dish very much. It is rich in protein and easy to make. Ingredients : Urad dal 1 cup green chilli 1 ginger-small piece oil for deep frying fresh curd 2 cups salt as per salt-both for curd and vada sugar 2-3 teaspoon. If u dont like sweet version, avoid sugar roasted jeera powder 1 teaspoon red chilli powder 1 teaspoon green chutney  tamarind chutney Method: Wash and soak urad dal overnight. Take a mixer add dal, ginger, green chilli and crush to prepare a batter. The batter should be finely crushed. Add a pinch of salt and mix well in one direction for 2-3 minutes. This step will bring fluffiness to this dish. Keep it covered and allow it to settle for 3-4 hours. Take a pan with oil for frying. Take a big spoonful of batter, once the oil is heated well, add one by one. It will swell and turn golden yellow in colour. Turn and fry the other side also. Take a bowl with water. Add these vada to this water to soak for half an hour. Press and remove excess water. Make s

 It is the most popular dish of Gujarat generally eaten during monsoon. Ingredients For batter besan 1 cup turmeric powder 1 teaspoon salt as per taste-add in batter keeping in mind the batter will coat vegetables which do not have salt in them. dhania powder chilli powder 1 teaspoon fruit salt 1/2 sachet water for batter Vegetables of choice- sliced potato-the most commonly used 1medium sized ripe banana 1 small sized onion 1 medium-sized cauliflower-floret 5-6  capsicum-square pieces 5-6 vadhvani chilli-to be stuffed 5-6  oil for deep frying Method: Make a batter by adding all the ingredients except vegetables. The batter should be of a thick consistency so it can coat vegetables to be fried. Add fruit salt and mix in one direction for 2-3 minutes continuously just before adding vegetables. It will make a soft and fluffy coat after frying. Vadhvani chilli stuffing: Wash and make a slit in chilli and remove seeds. Mix dhania powder, sugar, salt, chilli powder and stuff in the chillies

 It is also called Okra. This is low in calorie and fat, good source of fibre, vitamins and minerals. Ingredients: Bhindi 250gm oil for frying  mustard seeds 1/2 teaspoon lemon juice 1 salt as per taste dhania powder 1 teaspoon turmeric powder 1/2 teaspoon chilli powder 1/2 teaspoon dry mango powder/anar dana 1 teaspoon besan 3 teaspoon hing pinch Air frying is also an option Method: Wash and clean bhndi. Remove the head and tail. Make sure Bhindi is not too hard. If the size is big, cut it into two. Make a slit in each bhindi. Mix all spices in besan. Add 1 teaspoon oil. Roll bhindi in masala. Put in the Airfryer for 15 minutes. Rotate in between to make sure it is cooked evenly. Check the crispiness and if required keep for another 5-10 minutes. (Don't use mustard seeds in this option). Once done, squeeze the lemon and mix well. if required add mango powder, and salt as per taste. Another option: Wash and clean bhndi. Remove the head and tail. Make sure Bhindi is not too hard. If

 This is a North Indian dessert. It is part of chappan bhog offered to Lord Jagganath in Puri temple. Ingredients: wheat flour 250gm jaggery 25gm water ghee grated dry fruits to garnish cardamom powder (optional) For sugar syrup 1 cup water 1/2 cup sugar Method Add jaggery in lukewarm water and mix well. Add wheat flour to this sweet water and allow to rest for 2-3 hours. Prepare a batter which is thick in consistency but it can be easily poured on a nonstick pan. now take a nonstick pan, put a ghee, and heat it. Now pour a ladle of batter in a pan and cook on a medium flame. Flip when cooked on 1 side and allow to cook on the other side till it becomes golden brown. Make sure it doesn't get burnt.  one can shallow fry in ghee as well. Garnish with dry fruits and cardamom. If you need more sweeter taste- dip in sugar syrup.  THis tastw yummy when served hot. Generally in winter, one must try this. How to make sugar syrup: Take 1 cup of water, add 1/2 cup of sugar, and boil this unt

Today is the first day of Navaratri. Sharad poonam is just round the corner. The receipe which I am going to share is generally made on Sharad poonam. It is a gujarati dessert prepared and kept under moonlight before eating. Ingredients : 1/2 litre milk 11/2 cup poha 1/2 cup sugar cardamom powder dry fruit-finely chopped Method: Wash and soak poha for 5 minutes. Drain water and spread on a plate. Boil milk and add sugar. Stir till the sugar is melted completely. Add poha and mix well. Add dry fruits and refrigerate. Poha will soak the milk and become a thick consistency. If you want you may add more milk (keep aside some sugared milk).  Ideally, it should be cooled in the moonlight on the terrace before eating. it is very easy and instant dish to make.

Biranj-sev (Gujarati dessert) Traditional food like Vermicilli are expression of our indian culture, history and lifestyle. Vermicilli is prepared from wheat flour. Vermicilli is readily available in the market. Even rice based, millet based vermicilli is also available. It is used to make various desserts like kheer, falooda, payasum and breakfast dish like seviya-upma. It is called sev in Gujarati, seviyan in hindi, shemai in begali, semiya in tamil and malayalam. Here I am sharing gujarati dessert-sev-biranj made from wheat. Ingredients: vermicilli-roasted 100gm ghee 3 teaspoon sugar 50gm grated dry fruits-almond, pistachio, kismis crushed cardamom (optional) Method: boil water and keep it aside. In a pan heat up the ghee. Add sev and roast at low flame. Once it is roasted, add hot water enough to cover it. Allow water to burn completely. Add sugar and mix. Turn off the gas when you can see ghee at the edge.  Add crushed cardamon powder and mix. Serve hot after garnishing with dry f

 it is a jain shak which is made generally during tithi. (Jain sabji doesnot have ginger, green chilli, coriander) Ingredients : 11/2 cup besan sev 21/2 cup finely chopped tomato 2 teaspoon oil cumin seeds 1/2 teaspoon hing pinch salt as per taste chopped ginger turmeric powder 1/2 teaspoon chilli powder 1/2-1 teaspoon dhania powder 1 teaspoon green chilli-finely chopped 1 coriander chopped 2 teaspoon jaggery/sugar 1 teaspoon(optional) curd 1 teaspoon kasuri methi 1teaspoon Method :  Add chilli powder, turmeirc powder, salt, dhania powder in curd. Let is mix  for 10-15 minutes. Wash and chop tomatoes finely. Take oil in a pan and add cumin seeds. Let it crackle, add ginger and hing. Add tomato, green chilli and water. Allow to cook on low flame. Add masala soaked in curd and allow to cook for 10-15 minutes. Add jaggery (if you like sweet taste). Once cooked, add kasuri methi (crush with hand before adding. check about seasoning. Adjust consistency by adding water if required. Add sev j

Cluster beans have a very peculiar taste. Guvar dhokli tastes nice. It can be eaten with roti or paratha. Ingredients: cluster beans 200gm ajwain 1/2 teaspoon curry leaves 1 steam turmeric powder 1 teaspoon chilli powder 1 teaspoon dhania powder 1 teaspoon ginger 1 small piece grated garlic(optional)or jaggery lemon juice-1 salt as per taste hing pinch oil coriander leaves-finely chopped For dhokli: wheat flour 1 cup oil 1 teaspoon salt as per taste but must turmeric powder 1/2 teaspoon ajwain 1/2 teaspoon Method: Make a dough like puri from wheat flour, salt, ajwain, oil, water, turmeric powder. Roll  and make a big puri/roti. It should not be very thin. Cut with small round mould. if u dont have small mould, cut into square pieces. Our dhokli is ready. Clean and cut ends of cluster beans. Chop in small pieces. Take a pan. Take oil and heat it. Add ajwain to crackle, add hing and curry leaves to it. Add ginger, garlic (optional), sautee it. Now add  water and allow to boil. Add salt,

Green bananas have a low glycemic index. They are  healthy  for the heart.  Raw bananas  also contain fibre, potassium, phosphorus, magnesium, zinc.  It also helps control blood sugar. This power packed fruit can make really tasty sabji. Ingredients: raw banana 3-4 medium sized  oil 3-4 teaspoon mustrad seeds cumin seeds hing For stuffing  j aggery  salt to taste peanut-crushed besan turmeric powder green chilli red chilli powder dhaniya powder coriander leaves-finely chopped Method: For stuffing: mix besan, turmeric powder, crushed peanut, lemon juice, chilli powder, dhania powder, jaggery powder/sugar,  chopped  green chilli , chopped coriander, oil. Now wash, dry banana. Cut into 2 pieces. Give a slit in the raw banana with skin. Fill the stuffing in the banana. If required tie with thread so stuffing stays inside.  Take a pressure cooker, put oil and heat it. Add mustard seed, cumin seeds and add hing on crackling sound of seeds. Add stuffed banana. Add remaining masala and cook fo

  Gathiya nu shaak This is a Jain sabji. Generally made during tithi. I had grown up eating such nonleafy vegetable sabjis. They are generally quick and easy to make. Ingredients are easily available. Ingredients: 100gm gathiya (small and thin one)not vanela gathiya or fafda. 1/2 cup plain curd jaggery 1 teaspoon (optional).you can add garlic also instead of jaggery if you dont like sweet taste besan 2 teaspoon coriander leaves finely chopped for garnishing green chilli 2 finely chopped dhania powder 1 teaspoon red chilli powder1/2 teaspoon (if u like spicy-can add more either green chilli or red chilli) turmeric powder 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon hing pinch oil 2 teaspoon curry leaves 1 stem salt to taste Method: Take curd, add water to make a buttermilk,  add besan to it  and whisk nicely. Take a pan, heat oil, add cumin and mustard seeds to crackle. Add hing and curry leaves. add buttermilk with besan and allow to boil. Now add all spices and gre

 Kaccha tameta nu shak/Green tomato sabji This sabji is generally a quick and simple sabji to make. It is sweet and tangyIt is generally eaten with roti/paratha. Served hot. Ingredients: 250gm green tomato/raw oil 1 teaspoon cumin seeds 1/2 teaspoon mustard seeds 1/2 teaspoon jaggery(optional) 1 teaspoon garlic (1-2 piece) optional salt to taste chilli powder 1/2 teaspoon turmeric powder 1/2 teaspoon dhania powder 1 teaspoon green chilli-1 finely chopped coriander as much as your like for garnishing hing pinch Method: wash and chop raw tomato about 1 x1 inch size(not too small). Take a pan and heat oil. Add jeera and mustard seeds to crackle. Add hing to it. Now add chopped tomato and water to cook for 3-5 minutes(tomato should dip in water. Now add all spices. Add green chilli also. Either jaggery or garlic should be added as per your taste. In Gujarat, we add jaggery so this sabji is tangy and sweet in taste. Make sure to add salt as required. Consistency of gravy should be thick and

Generally, ladyfinger is one of the favoutire vegetables of children. Stuffed binda is my favourite vegetable. Ingredients: 500gm ladyfinger-soft and thing and slender(avoid thick and hard one) oil 5 teaspoon(for stuffing and for tadka) hing pinch mustard seeds 1/2 teaspoon jeera 1/2 teaspoon For stuffing: desiccated coconut 2-3 teaspoon crushed peanut 3 teaspoon salt to taste green chilli-crushed 1 teaspoon coriander-finely chopped 1/2 cup ginger grated small piece dhani powder 2 teaspoon chilli powder 1 teaspoon besan 2 teaspoon turmeric powder 1/2 teaspoon sugar(optional) lemon juice 1  garam masala 1 teaspoon Method: Clean bhindi and make a slit. Mix all stuffing masala including oil. Now stuff bhindi one by one. Take a nonstick pan and heat oil (less oil will be used). Add mustard seeds, jeera, hing till it crackles. Now add stuffed bhindi. Cover with a plate with water in it and allow to cook. Add the remaining masala in it. Mix in between to avoid getting it burnt. Once it is br

  This is a traditional Gujarati vegetable. It is easy to cook. It tastes very yummy. Ingredients: 5-6 green brinjal 5-6 medium sized potato 2-3 Medium sized onion (optional) 2-3 Medium sized tomato  For stuffing: besan 3 spoon cumin-dhaniya powder 11/2 teaspoon red chilli powder 1 teaspoon desicated coconut 1 teaspoon Turmeric powder 1/2 teaspoon groundnut oil 2 teaspoon sugar 1 teaspoon(as per taste-optional if you dont like sweetness) garam masala 1/2 teaspoon coriander 1/2 cup crushed peanut 1/2 cup ?can use sesame seeds in place of peanut salt as per taste For tempering Oil 1 teaspoon Hing pinch Mustard seeds 2-3 cups of water Garlic 2-3 pieces-crushed (optional_ Method Wash and peel onion outer skin and potato. Make 4 slit in plus (+) in Potato, onion and brinjal in such a way that it is joined at 1 end. Mix all stuffing masala. Stuff all 3 vegetable one by one. Take pressure cooker, heat oil add mustard seeds, hing to temper. on crackling sound, add stuffed vegetable. Add remain

It is one of the most popular sweet dish in Gujarat. It is made from coarse besan (gram flour). Generally it is made from very simple ingredients. It is easy to make and healthy too. Magas ni ladudi is the prasad of Swaminarayan temple. Ingredients: Coarse Besan flour 4 cups Sugar powder 2 cups Melted Ghee 11/2 cup Warm Milk (small quantity) 2-3 tablespoon Crushed cardamom-pinch dry fruit for garnishing(optional) Method: Add milk and 2-3 teaspoon of melted ghee in besan and mix well. Sieve the flour. Take a pan, add ghee and melt it. Now add besan and roast it carefully on medium flame. Make sure it is not burnt. Roast till it is maroon in colour. The rich flavor of this dish depends on how properly besan has been roasted. Once it is roasted, it will give a nice fragrance. Once roasted, remove from the heat. Add sugar powder and mix well. Add cardamom powder and mix. Either ladoo can be made or it can be spread over plate and cut into pieces like diamond shape. Sprinkle dryfruits.  It

Samosa is a very famous fried snack in Gujarat. This is a mummy-special recipe.  Ingredients: Potato 200gm Green peas 50gm Ginger small piece grated 2 green chilli crushed  Coriander 1teaspoon Garam masala 1/2 teaspoon Juice of 1 Lemon Turmeric 1/2 teaspoon hing pinch Oil 2-3 teaspoon Salt-as per taste Oil for deep frying Method: Boil, peel, and grate potato. Boil and add green peas. Mash or grate them to avoid lumps. Take oil in a pan. Add hing, turmeric, chilli-ginger. Add grated potato, and green peas and mix well. Add garam masala, lemon juice, salt. Saute for 5 minutes on low -medium flame. Turn off the gas and allow it to cool. Now add coriander and mix well. For dough: Wheat Flour 3/4 cup Maida 1/4 cup (Optional) It will make the outer layer crunchy. Ajwain salt to taste oil Mix and make a dough by adding warm water. The dough should not be too hard or too soft. Roll to make it round. Cut it into half(2 pieces. Put a spoon of stuffing in the center and turn both flaps one by one

This is an easy receipe with simple ingredients. This is a speciality of my mother. Generally cutlet are made from potato but here apart from potato ratalu(Yam) is one of the main ingredients. Ingredients: Potato 500gm  Ratalu(purple) 250gm Green peas 250mg Garam masala 1/2 teaspoon Chaat masala 1/2 teaspoon Chilli-ginger paste 1 teaspoon Hing-pinch Salt as per taste Milk toast-crushed/bread crumbs Method: Boil and mash potato, ratalu and green peas. AAdd crushed ginger-green chilli. Add salt, garam masala, hing, chaat masala and mix well. Add crushed toast crumbs. Use mould/heart shape cutter to make heart shape cutlet. Now sprinkle bread crumbs/toast crumbs.(you can make a round shape or roll it and make it cylinder form also). Take oil in a pan, and heat on high flame. Check if the oil is heated well, then put the cutlet carefully one by one. Be careful as it can break. Now reduce the flame and deep fry it. Take out and keep on kitchen towel to absorb extra oil. Make sure it is not

  Mamra ni chatpatti (puffed rice upma) It is a very quick and tasty snack to make. Ingredients: puffed rice(mamra) 100gm peanut crushed 1 tablesoon juice of 1 lemon sugar powder 1 teaspoon 1 finely tomato chopped  mustard seeds 1/2 teasppon jeera 1/2 teaspoon curry leaves 6-8 leaves 1 finely chopped green chilly  coriander leaves to garnish red chilli powder turmeric powder hing pinch salt to taste oil 1 teaspoon Method: Soak puffed rice in water for 5 minutes and strain the water. squeeze and remove water. now spread mamra in a plate. take pan and heat the oil, add jeera, mustard seeds to splatter. Add hing and curry leaves, add chilli and peanute. Satue them for few minutes. Add chopped tomatoes and saute them. Now add mamra, turmeric powder, chilli powder, salt to taste as well as sugar powder. Add lemon juice as per taste. Mix well.  garnish with coriander. Serve hot. 

 Fada ni lapsi (Indian dessert) This receipe is very special to me. it is made by my mummy on my birthday. She has learnt from her mother. This is a sweet dish which can be eaten in form of sheera or like shukhadi. Generally it is made during festive season also. Ingredients: Broken wheat dalia 1/2 cup ghee 2-3 tablespoon sugar 1/2 cup warm water cardomom powder(optional)it enhances fragrance dry fruit and dessicated coconut for garnishing Steps : Take a broad pan. Add ghee and heat it. Add broken wheat dalia and roast it on low flame for 5-7 minutes(it will turn golden brown in colour). Now add 2 cups of warm water and cook on medium to high flame  for 8-10 minutes. Stir intermittently. Check dalia if not properly cook, add some more water cook for another 5-10 minutes.Once dalia is cooked and water is absorbed, add sugar and cook for another 5-7 minutes. Add cardomom powder and mix well(optional step). Now transfer to pressure cooker and cook for 2 whistle(add water in the pressure c