mumma's kitchen

 Gond-Coconut-Almond Raab This is a traditional jain/gujarati delicious and nutritious winter sweet drink. It is my all time favorite drink. My mummy has learnt from her mother and is generally made couple of times during winter. It strengthens the bone, builds immunity and helps relieve cold.  Ingredients : ghee-1 teaspoon 1 teaspoon edible gum-gond(available in provision store 1 tablespoon coconut-desiccated(fresh or dry) 1/2 teaspoon ganthoda 1/2 teaspoon sonth 2-3 teaspoon finely chopped almond 1 table spoon jaggery Method : Take ghee in pan and heat it. Add ghee and gond. Gond will swell on cooking. At that point add water and stir till gond is melted. Add jaggery and mix well. Add sonth, ganthoda, coconut and almond. Allow to boil for about 10 minutes. Serve it hot. It will be of thin consistency.

 Raab-traditional bajra ni raab This drink is a perfect summer/winter drink to build up the immunity. Traditionally it is made from Bajra/millet. It has a porridge like consistency. Ingredients : bajra flour-2 tablet soon(pearl millet) dry ginger(sonth)1/4 teaspoon jaggery 1/4 cup ghee 2 teaspoon black peppercorn 6-8 pieces carrom seeds1/2 teaspoon warm water Method : Take ghee in pan and heat it. Take bajra flour and saute on medium flame. It will release a nice aroma. Make use flour is not burnt. Add water with jaggery and allow to cook for 5-10 minutes. Add sonth (dry ginger powder-you can grate fresh ginger also), peppercorn, carrom seeds while raab is boiling. Serve it hot. Another recipe which is Rajasthani style. It is an important part of daily diet in Rajasthan. It is served with meal as a side dish in summer. It is easy to digest, tastes very nice and healthy too. Ingredients : 1/2 cup bajra flour 3 cup buttermilk salt as per taste cumin seeds 1 teaspoon  curry leaves 1 stem

  Wheat Flour Bhakri-Indian Flat Bread It is a staple food of many. They are best eaten hot and fresh. To make it more healthier, one can make bhakri adding ragi flour, juv or juvar flour also. Even adding oats makes it very tasty.  Ingredients : To knead a dough, Take wheat flour, add salt and oil and mix well. Add water to make a dough which is hard in consistency. Roll bhakri with a rolling pin about 5-6 inch diameter and think about 3-4 mm(basically small and think than paratha). Take a cast iron tavi and turn it on. Once it is heated, put bhakri on low flame. after a minute or so turn on other side, now put light pressure with a kitchen cloth/muslin cloth to make it golden brown, flip to other side and press to cook. Take it off from tavi and apply ghee. Serve hot. One can add carrom seeds, cumin seeds, green garlic, green chilli, turmeric and red chilli powder. Various combinations can be made. However I like the original version only. Even one can turn it to open flame and cook

 Khichu It is a tasty and healthy gujarati delicacy served as a street food. It can be served as a morning breakfast or evening snacks also. It is simple and easy to make. Ingredients : Rice flour-1 cup water 11/2 cup cumin seeds 1 teaspoon salt as per taste oil 2 teaspoon fruit salt 1/2 teaspoon green chilli-1-2-with a slit Method : Take 1 teaspoon oil in a deep pan and heat it. Add cumin seeds and when it splatter, add water to boil. Add salt, green chilli while it is boiling. Also add fruit salt. Now gradually add rice flour and mix continuously in 1 direction and make sure there are no lump formed. Add remaining oil and mix again. Now take pressure cooker, remove whistle and put 1 cup of water. Cover with a plate with a whole/steamer and put this dough covered in muslin cloth and cover the top. Allow to cook with steam  for 5-10 minutes.  Turn off the gas. transfer khichu to serving bowl. Serve with oil and methiya malasa or red chilli powder. It tastes yummy. Serve hot.  This khic

Moong ka Pani Moong ka Pani is a rich source of protein and easy for digestion. It is a very simple soup made with few ingredients. Ingredients : Green whole moong 1/2 cup salt-pinch ghee 1 spoon cumin seeds 1/2 spoon lemon juice-1 hing pinch turmeric powder-1/2 spoon clove 1-2 green chilli 1 optional coriander to garnish Method : Wash and soak green whole moong for 2-3 hours. Pressure cook for 3 whistle. Once pressure is released, crush moong and strain it. Add water and mix well. Take ghee in a pan and heat it. Add cumin seeds and hing to it. when it splatter, add moong pani. Add salt, turmeric powder and clove. Add green chilli (optional). Allow to boil for about 10 minutes. Turn off the heat and add lime juice. Garnish with coriander. Serve hot.

  Rajagra no sheero This is generally eaten during fast. It is good for health. It is also rich source of calcium. As a child even though I did not do fast, i was just waiting for Ekadashi so mummy will make this sheera. I loved it. Now my daughter also likes it. Must try this recipe. It is very easy to make too. Ingredients: rajgira flour-100gm ghee 5 table-spoon sugar 100mg almond-grated for garnishing warm water-100ml Method: Take ghee in a pan and heat on medium glame. Roast flour on low flame so it is not burnt. Once done there will be an aroma. Add luke warm water gradually and mix well. Cook till water is evaporated. Now add sugar and mix in 1 direction. Once done one can see ghee on the edge. Turn off the heat. Sprinkle grated almond.(optional to add cashew, kismis). Serve hot.

 Stuffed capsicum-bharwa shimla mirch This is a very popular dish across the world. Indian style stuffing is made from boiled potato or poha. If needed paneer can also be added. Generally green capsicum is used. Now-a-days yellow and red capsicum is also easily available which can be used. Ingredients : capsicum-small-medium sized-any colour. Cut  a slice from the top and bottom(so it can be placed properly in a pan)-3-4 pieces  oil-2 teaspoon boiled and grated potato 1 cup carrot-grated and corn-boiled-partially crushed-1 cup aamchur powder/mango powder-1teaspoon chat masala 1 teaspoon lemon juice 1 lemon red chilli powder 1 teaspoon turmeric powder 1/2 teaspoon garam masala1/2 teaspoon kasuri methi-crushed with hand1 teaspoon sugar 1/2 teaspoon salt as per taste hing pinch Method : Take mashed potato, add corn and carrot mixutre. All all spices and mix well. Wash and dry capsicum. Remove top and remove seeds and cores. Make it a empty pocket. Stuff it with the filling.  Take a pan an

Handvo This is mummy special handvo. I like this  version only. There are so many different versions to make but mumma's handvo is too flavourful, crunchy, 1 pot meal. This is a healthy gujarati snack which can be a whole meals also. It requires some planning before making. Ingredients :  Handvo Flour is readily available-250mg For home made version(rice 3 part, 1 part dal(mix urad dal, chana dal, tuvar dal, moong dal together). sesame seeds 1 tablespoon cashew 8-10 pieces finely chopped coriander 2 tablet spoon green chilli 3-4 finely chopped curry leaves 1 stem ginger 1 small piece grated red chilli powder 1-2 teaspoon hing  1/2 teaspoon turmeric powder  1/2 teaspoon bottle gourd 1 cup-grated corn 1/2 cup peanut 1/2 cup salt as per taste jaggery 1 table spoon mustard seeds 1/2 teaspoon fruit salt 1 teaspoon oil 1 tablespoon Method :  Wash and soak dal and rice separately for 3-4 hours as per suggested quantity.  Remove water and crush to make a coarse mixture in mixer grinder. Ba

 Fresh Raita Marcha-Carrot pickle Athela marcha and gajar is a winter delicay eaten with gathia, rotlo, khichadi, thepla, dal-rice etc. It is simple to make. It can be stored in air tight glass jar for about 6-8 months. It is a popular gujarati pickle which is flavourful, not very spicy.  Ingredients : red carrot-250gm-cut into 1 inch pieces after removing yellow part green chilli (vadhvani)-250gm turmeric 2 table-spoon  rai na kuria(split mustard seeds-1/4 cup methi na kuria(split methi seeds) 1 table-spoon salt-2 table-spoon hing 1/2 teaspoon lemon 1 big size oil-peanut oil 2 table-spoon(warm) Method : wash and dry green chilli and carrot. Make a slit in chilli, peel skin from carrot and cut into 1 inch pieces after removing yellow center part.  Mix lemon juice, salt 1 spoon, turmeric 1 spoon and mix well. Add chilli and carrot in it and mix well. Keep pressure over it so excess water can be drained. Keep aside for an hour. Spread over kitchen towel and dry it. Take a pan, roast both

 Rasiya Muthia This is a one pot meal. It is easy and quick to make from very few things. This is a dish made from left over rice with yoghurt based gravy. IT is light on tummy and high on taste. Ingredients: 1 cup cooked rice 1/2 cup besan 2 spoon yoghurt turmeric powder 1/2 teaspoon red chilli powder 1 spoon  coriander-finely chopped for garnishing and for muthia (3-4 spoon) Oil 2 teaspoon cumin seeds 1 teaspoon mustard seeds 1/2 spoon hing-pinch sugar/jaggery 2 spoon(if you like gujarati taste)(optional),else one can add garlic also salt-as per taste 1 lemon juice green chilli 2-finely chopped ginger 1 small piece-grated curry leaves-1 stem fruit salt-1/2 spoon Method: take rice in a bowl. Add salt, green chilli, turmeric powder and red chilli powder. Add coriander, besan, fruit salt, yoghurt and mix well to form a soft dough. Roll and make muthia. Keep it aside. Take yoghurt, add besan and whisk well. Add green chilli, turmeric powder, red chilli powder, sugar/garlic, ginger and bo

 Barela marcha- This is a side dish eaten with roti and vegetables, with dal and rice or even with khichadi. Generally, it is made from Vadhvani chilly which is not very spicy. Select green and soft ones which are less spicy ingredients: 250 gm green chillies besan 5 tablespoon salt and sugar as per taste dhania powder 2-3 spoon turmeric powder1 spoon oil 2-3 spoon garam masala 1 spoon amchur powder 1 spoon finely chopped coriander roasted and crushed peanut 2 spoon dry desiccated coconut -grated 2 spoon wash and dry green chillies. Make a slit from top to bottom. vein and seeds can be removed to reduce spiciness. Take a pan on low flame, add oil and heat it. add hing and besan and roast it. Add all spices and make a paste. add a little bit of water if required. Add coriander and mix well. let it cool.  take chilli, stuff masala in it. Now take oil in a pan and heat it. Add stuffed chilli and roast them on medium flame.  Chilli will change the colour and will become soft. Chillies are

Pani-Puri The most popular street food which doesn't need any introduction. This dish take everyone on a journey of heaven. it is simple to make and eat hygienic panipuri at home. One of my favoutires. Ingredients : For phudina pani (mint pani): 100gm mint leaves 50gm coriander leaves ginger1 inch  green chilli 2-3 lemon juice of 4 lemon panipuri masala(readymade available in the market sugar 1 teaspoon chat masala 1/2 teaspoon rock salt 1/2 teaspoon pepper 1/2 teaspoon salt pinch(taste and then add) water 600ml For stuffing: boiled and mashed potato1 cup boiled moong 1 cup boiled chana option of ragda is also there. for which we need white vatana(soaked over night and boiled (4-5 whistle). Boondi (optional) Puri-ready made available in store-maida as well as suji puri are available. Fried and air fried options are also available.  Method:  Clean and remove stems from mint and coriander leaves. Take mixer jar, add mint and coriander leaves, add ginger and green chilies and crush it

Bajri-methi vada Bajri-methi vada is a Gujarati traditional snack. This is a perfect tea time snack. It is tasty and heathly too. Fenugreek is a winter green leafy vegetable. Although it can be eaten round the clock. IT tastes best with hot tea in cold weather. Ingredients: 1 cup bajri flour 1/4 cup wheat flour/ragi flour 3-4 tablespoon besan curd 1/4 cup oil 2 tablespoon hing pinch salt as per taste fruit salt 1 small sachet  turmeric1/2 teaspoon jaggery2 tablespoon green chili 2-3 crushed garlic(optional) 2-3 pieces sesame seeds 2 tablespoon carom seeds 1 tablespoon garam masala 1 tablespoon coriander 1/2 cup fenugreek leaves 1 cup water as required oil for frying(an option of air frying is also available/fry in appe patra with less oil is also an option. Method: Wash and dry methi leaves and coriander leaves. Finely chop them. take a bowl and add all flour, spices except salt, finely coriander and methi leaves. Also add crushed green chilli and garlic. Mix well. Now add  oil, jagger

 This is my favorite sweet dish which I can eat any time. It is simple to make. Ingredients: custard powder(vanilla flavored)-2 tablespoon milk(full fat) 2 cups Sugar 2 tablespoon (as per sweetness you like adjust the consistency fruits as per choice-apple, banana, grapes green or black, raspberry, mango, kiwi, blueberry, strawberry, pomegranate(chopped 1/.4 inch and kept in freeze. Method: Take custard powder and add cold milk and mix well. Take milk in a pan and boil it. Add sugar and allow to boil. Stir in between so it doesn't stick  at the bottom. Add custard milk gradually and stir well to avoid lump formation. On addition custard, milk will become thick in consistency. Once cooked well, check the sweetness. Transfer in a glass bowl. Allow to cool completely. Now keep in freeze and serve chilled. Add fruits as per choice. One can also use custard with only mango or only strawberry also. Plain custard is also used in pudding.

 It is a tangy chutney used in so many dishes as a side dish like Chat, Panipuri, Dahivada, Kachori, Samosa, Aloo chikki, Sev usal, Ragda patties, Bhel etc. Adding this chutney enhances the taste of the dish completely. There are various versions but I love this mummy special version. It is easy to make and can be stored in deep freeze for long time. It should be stored in glass container only. Ingredients: Tamarind/imli-100mg dates-seedless 200gm dry mango powder(optional( 3-4 teaspoon) jaggery 100gm-if u don't like tangy-add more jaggery salt as per taste Method: soak Imli, dates and dry mango powder for 2-3 hours in water.  Drain water but don't discard. Mash with hand and use strainer. Check for seeds if any. Use mixer to crush the pulp. Add water to adjust the consistency of chutney if required. Add jaggery and mix well. Add salt as per taste. Allow jaggery to mix well. Story in a glass container. Stir it in between so jaggery is melted well and taste and adjust jaggery or

Whole Wheat Khichado-Peeled wheat rissoto This is a winter delicacy. It is a traditional dish. It is diabetic friendly and nutritious as well. It is made from whole wheat(chadela wheat-husked wheat) available in winter around Uttarayan. It can be made sweet or spicy. It depends on what kind of taste you like. Both are yummy. It is a one meal dish.  This needs time for preparations.   Ingredients for Tikho khichado (means) spicy version chadela hweat-1/2 cup (soaked over night in boiling water moong dal 1/4 cup soaked for 1-2 hours green chilli 2-3(add more if u like spicy) ginger 1 inch-grated green garlic is optional 1-2 stem turmeric powder 1/2 teaspoon peppercons-506 no cinamon stick 1 clove 2-3 pieces tamalpatra 1 piece curry leaves 1 stemcashew 5-6 pieces kismis 6-8 pieces dry kharek(soaked for 3-4 hours) cut into small pieces Peanut 8-10 pieces ghee to temper 3-4 teaspoon grated /sliced coconut 2-3 teaspoon/6-8 pieces hing pinch salt as per taste coriander to garnish for sweet ve