mumma's kitchen

 Garlic Chutney This is multipurpose chutney. It is easy to make and can be refrigerated also. 6-8 cloves of garlic 6-10 dried red chilies 1/2 cup dried coconut. 1 tablespoon peanut salt as per taste 1/2 teaspoon kashmiri red celli powder(for colour) Remove peel of garlic and dry roast them for 5-10 minutes Add red chilli, coconut, peanut (dry and roasted)use mixer grinder to have a coarse crushing. Garlic chutney is ready.

  Vadapav this is a savory spicy Indian street food popular across our country. It is originally a Maharashtrian dish. This is a vegetarian fast food which consists of deep fried potato fritter which is sandwiched between bread roll-Pav. It has green chutney along with hot and spicy dry garlic chutney also. Prepare green chutney. Prepare bataka vada prepare garlic chutney. Tamarind chutney(imli-khajur chutney)optional fried chilli See recipe of all of the above on this blog. Method: Slit pav, keep one side intact. Apply green chutney, garlic chutney. Flatten vada and place in the center. Enjoy this with fried green chutney. Other option is put butter heat and put pav and then add these chutney and vada and eat it. (this version is available in Ahmedabad.

Sabudana vada-Sago vada (topioca pearls) This is a popular fasting recipe. It is very popular in Maharashtra cuisine. It is rich and carbohydrates. It is tasty, spongy vada which will fill your stomach easily. Ingredients : sabudana-topioca pearls-1 cup boiled potato and mashed-2 medium sized lemon juice 1 teaspoon sugar 1/2 teaspoon rock salt as per taste roasted cumin seeds 1/4 teaspoon  roasted and crushed peanut 1/2 cup coriander 2 tablespoon green chilli1-finely chopped or crushed with ginger ginger 1 small piece oil for frying(shallow/deep frying) Method : Rinse sabudana properly before soaking. Properly soaked sabudana can be mashed between fingers when pressed.   Take 3 cups of water to soak 1 cup of sabudana.  Soak for about 2-3 hours. Make sure to drain off water completely and allow to rest for 30 minutes. Take soaked sabudana, add boiled and mashed potato, roasted and crushed peanut. Add all other ingreints except oil. Mix well with hand. Now apply oil on...

This kadhi is generally made during fast. For a change fast/upvas menu can be followed during normal days also. this is mildly flavored, quick and easy to prepare. You can also make kadhi from rajgira flour/buckwheat flour. It is easy to digest also. Ingredients: buttermilk  2 cups shingara flour 2 tablespoon cumin seeds1/2 teaspoon clove 2-3 cinnamon stick-1 ginger and green chilli-paste 1/2 teaspoon curry leaves 8-10 leaves coriander to garnish-finely chopped ghee for tempering-2 tablespoon sugar 1/2 teaspoon rock salt as per taste Method : Take buttermilk in a pan.Add shingara flour and whisk well till no lumps are seen.  Take a pan and add ghee and heat. Add cumin seeds till it leaves its fragrance and change the colour.Add crushed ginger-green chilli paste(1/2 teaspoon).Saute for a minute.  Add curry leaves also. Pour buttermilk and shigara flour mixture and heat at a low flame. Add rock salt, cinamonn stick, clove, sugar and let it boil for 10-15 minutes. ...

 Moraiyo-Barnyard millet khichadi-sama ni khichadi It is a healthy dish generally made during Hindu fast. It is gluten-free and easily digestible. It is not a grain but a seed so used during fast. Its texture is like a porridge. Ingredients: Samo/moraiyo 1 cup potatoes1 medium sized-finely chopped or grated ghee/peanut oil 2-3 teaspoon peanuts-crushed 1/4 cup green chillies 2-3-finely chopped curry leaves 1 stem lime juice 1 lemon rock salt as per taste cumin seeds 1/2 teaspoon cinnamon stick 1 small piece clove 3-4 water as needed(for soaking and to adjust the consistency once cooked butter-milk 2 cups Method:  Rinse moraiyo seeds 3-4 times with water till water is no more cloudy. Soak it for 30 minutes with fresh water and then drain the water. Peel and chop potatoes into small pieces. One can also grate potatoes. Take peanut oil in a pan and heat it. Add cumin seeds, curry leaves, finely chopped green chillies and saute. Now add finely chopped potatoes and cook them will te...

  Kheer The name itself is tempting. It is very tasty, and easy to cook. Ingredients : Basmati rice 1/2 cup Sugar1/2 cup Full fat milk-Amul Gold 500ml Dry fruits-finely chooped 1/2 cup Cardamom powder (opitonal) 1 teaspoon Method ; Wash, rinse, and soak rice for half an hour. Take a pressure cooker. Add rice and milk along with sugar. Cook for 3 whistles. Once the pressure cooker is cooled, take off the lid. Now add chopped dry fruit and cardamom powder. Mix well. Adjust the consistency by adding milk and if required sugar also. Serve either hot or cold as you like. Generally, it is thick in consistency like a porridge. Dudhpak It is like kheer but of a thin consistency.  Cook rice.  Boil milk. Add sugar. Once boiled, add rice and cook for another 15 minutes or so. Use a hand-blender to crush rice to some extent. It will also make consistency thick. Now add dry fruits and serve either hot or cold. (for serving it cold, keep it in the refrigerator for 2-3 hours. Another me...

  Green chutney-coriander-mint-chilli chutney This green chutney is a delicious, nutritious and flavour packed. It is made from fresh herbs and spices. It is a perfect side dish for snacks and appetizers in sandwiches, chaat, bhel, vadapav, ragda patties, papdi chat, sevpuri, with farshan like bataka vada, samosa, muthiya, dhokla etc It is easy to make and can be stored in the freezer for a long time in an airtight glass container. one can also freeze in icetrays. later stored in ziplock bags. For best results, one needs to thaw the chutney in the refrigerator. it can be made with or without garlic. Depending upon how much spicy one likes green chilli can be added. Gujarati always add sugar so in this chutney also sugar is added. but it is optional. Even if you are adding garlic, sugar should not be added. Coconut can be added too. Each ingredient will give a specific taste to the chutney. Except basic ingredients all are optional. Adding sugar may help in retaining the green colou...

 Corn in besan sabji This is my daugther's favourite sabji. American corn is available round the year so one can make this sabji any time. It is simple yet tasty. IIT can be eaten with roti or paratha. Ingredients : American corn with cob-boiled 3 pieces-each piece cut into 2(total 6 pieces) peanut-roasted and crushed 1/2 cup besan 1/2 cup buttermilk 1 cup salt as per taste red chilli powder 1/2 teaspoon dhania powder 1 teaspoon turmeric powder 1/2 teaspoon hing pinch oil 2 teaspoon For paste: green chilli 2 ginger 1 small piece onion finely chopped 1medium sized garlic-2-3 chopped tomato finely chopped 1 medium sized coriander to garnish one can make onion, tomato, green chilli, garlic, ginger fresh paste also. Method : Mix besan in buttermilk and make sure there is no lump. Add turmeric powder, red chilli powder, dhania powder, salt to it Mix well (if corn is kept in this mixture for long time, it will marinate better. Take oil in  a pan. Add hing and ginger-garlic-green chi...

 MOGRI NU SHAAK-purple radish pod sabji This is a colourful winter vegetable. It has a moth watering flavour sure to delight the meal. It is easy to make and can be eaten with roti-wheat/bajra or ragi. Ingredients : purple radish pods-mogri 250gm oil2 teaspoon cumin seeds1/2 teaspoon mustard seeds 1/2 teaspoon hing pinch salt as per taste red chilli powder 1/2 teaspoon dhaniya powder 1/2 teaspoon turmeric powder 1/2 teaspoon coriander to garnish lemon juice 1 green chilli-1-2 pieces ginger small piece 1/2 inch garlic 2 pieces (optional) Method : wash and cut mogrin into small 1/2 inch pieces. remove top and bottom part.  take a pan and add oil to heat. Add cumin and mustard seeds. Let them crackle. Add hing, green chilli and aadd mogri to it. Saute for 2-3 minutes. Add salt and other spices and allow to cook for 5-1 minutes. Colour will be changed once cooked. Add lemon juice and mix well .Turn off the heat and garnish with coriander. Serve hot with roti. option-add ginger-gar...