mumma's kitchen

 Moong daal is a very simple dish, rich in protein but tastes very nice. It is easy on digestion also. Ingredients: Moong daal-yellow 1 cup. Ghee taste better Oil for tadka-1-2 teaspoon Jeera 1 teaspoon Hing pinch Ginger-green chilli crushed 1/2 teaspoon  Turmeric powder 1/2 teaspoon Red chilli powder 1/2 teaspoon Salt to taste Lemon juice  of 1 lemon Coriander for garnishing Method: Wash, rinse and soak yellow daal for half an hour. Remove water. Take a pan and add ghee and heat on medium flame. Add cumin seeds, ginger, green chilli paste/crushed, thing.  Add daal and all spices like turmeric powder, chilli powder, salt to taste and water (so that the daal is soaked properly). Mix well and cover it let it cook for 15-20 minutes. Stir in between. Add water if needed. Once daal is cooked well(it should be boiled too much). Turn off the heat. Squeeze lemon and mix well. Garnish with coriander.  Generally, it is eaten with rice and kadhi. Even turia-moong daal sabji also taste nice. It mu

 MisalPav  This is the most famous street food. For cooking: Sprout moth beans cups/optional moong sprouts can be used. turmeric-1/4 teaspoon salt as per taste water 1 cup pressure cook for 3 whistle For Masala: oil 2 teaspoon ginger 1 inch finely chopped garlic-2 clove onion- 1 small sized-finely chopped tomato 1 medium-sized finely chopped dry desiccated coconut 1/4 cup water 1/4 the cup salt as per taste Take all the ingredients in a mixer and crush them to make a paste. Other ingredients for Misal: Oil 3 teaspoon Mustard seeds 1/2 teaspoon  Cumin seeds 1/2 teaspoon Curry leaves 8-10 Kashmiri red chilli powder 1 teaspoon Turmeric 1/4 teaspoon Dhania Powder 1 teaspoon Jaggery 2-3 teaspoon Garam masala 1 teaspoon Salt as per taste Water 4-5 cup For serving: wheat pav-6 farshan/chivda 2 cup onion chopped 1/4 cup lemon 1 cup into pieces coriander-chopped for garnish Method:  Take a pan, heat oil and add hing, mustard seeds, cumin seeds, curry leaves and allow to splatter. Add dry spices

This is a dry sabji easy to carry during travelling. It is generally eaten with curd and thepla and chundo. It remember while going to Mumbai at Mama's place during vacation, this was must to carry and eat in train. This sabji has a special connect with my childhood. Ingredients : Potato-boiled and cut into about 1 inch pieces-3-4  mustard seeds/cumin seeds 1/2 teaspoon turmeric powder1/2 teaspoon red chilli powder1/2-1 teaspoon(as per your taste) green chilli-1 finely chopped lemon juice 1 curry leaves 8-10 crushed peanut-2 tablespoon Hing-pinch Salt as per taste sugar as per taste oil 1 tablespoon chopped coriander 2 tablespoon Method : Wash and boil potato in pressure cooker. Cut into 2 pieces if potatoes are big in size. Once cooled, remove peel and cut into big pieces. Take oil in pan and heat it. Add thing, mustard and cumin seeds. Add curry leaves, green chillies and sautee on medium flame.  Add crushed peanut and cook for a minute. Add chopped potato, dry spices (chilli pow

Uttapam is a famous South Indian dish. It generally use batter available at south indain shop.(They are fresh and readily available). There are many versions of Uttapum. This is our version. It is a healthy kids version as it has veggies and panner and cheese too. It is served with green chutney, tomato chutney and coconut chutney. Sambhar with this Uttapum is optional. Sweet curd is optional to serve. Ingredients: Ready made batter of Uttapum-500ml veggies of choice(finely chopped onion, tomato, capsicum, grated carrot and beet root- about each 1/2 cups (cabbage, broccoli, red cabbage can also be added) grated cheese and panner-each half cup finely chopped coriander and green chilli-1/2 cup sambhar masala for prinkling-2-3 tablespoon gun powder for sprinkle-2-3 tablespoon butter 100gm salt to taste Method : Take nonstick tava and heat it. Once heated, slow down the flame and put a laddle of batter and spread . Keep it thick and about 5-6 inch of diameter. Sprinkle all veggies, cheese,

Ingredients:  Red lentil 1/2 cup whole, washed and soaked for 1 hour  Basmati  rice 11/2 cup Finely chopped  vegetable of choice (carrot, french beans, broccoli, capsicum) Onion-finely chopped to satuee, 1 small onion chopped in slice and fried Ginger-garlic-chilli paste Garlic 1-2 clove Ginger 1/2 inch Green chilli 1-finely choopGd bayleaf 1,clove 2-3, black peppercorn 4-5, cinnamon stick 1 small stick Turmeric powder Dhania powder Red chilli powder Garam masala-1/2 teaspoon Salt as per taste Sugar 1 teaspoon/as per taste(optional) bayleaf 1,clove 2-3, black peppercorn 4-5, cinnamon stick 1 small stick Ghee 2 tablespoon/butter opitonal Coriander leaves-finely chopped 1 tablespoon Cashew 8-10-fried Method: Cooked soaked rice in a pan. Drain excess water. Add a pinch of salt while cokking. Cook soaked masoor in pressure cooker. Add salt while cooking. Steam, finely chopped veggies for 3-5 minutes Fry cashew and sliced onion Take a pan and heat the ghee. Now add all spices (clove, bay le

 This is homemade version where you don't need tandoor. Ingredients: All-purpose flour/maida (even whole wheat flour can also be used) 250gm Kasuri methi (optional)-2 teaspoon Salt as per taste Sugar powder 1/2 teaspoon Baking soda 1 teaspoon Curd 2 tablespoon Milk-3 tablespoon Warm water as needed  Oil/butter-melted 2 teaspoon Garnishing Sesame seeds-black Cumin seeds Crush garlic Chopped green chilli Coriander-finely chopped Method: Always seive the flour before use. Add salt, baking soda, and sugar. Mix well(all dry ingredients). Add kasuri methi hand crushed.  Add oil, milk, curd, and knead the soft dough. Add warm water if required to knead. Once the dough is ready. apply oil all over, cover it with a muslin cloth, and keep it aside for 3-4 hours to ferment. The dough will become 11/2 times after fermentation. Make big balls from the dough. Roll and make roti. One can sprinkle crushed garlic, coriander, finely chopped green chili, and sesame seeds on thick rolled roti and roll

  Upma it is a popular South Indian breakfast made from Rava(suji-Semolina) and vegetables. However now a day upma is also made from Ragi, Juwar, and Quinoa.  This dish is full of flavours and tastes delicious. It is quick and easy to make. Ingredients:  Roasted rava(it is the key thing to roast rava). 1 finely chopped onion 1-2 finely chopped green chilli-as per spicy food you like 1/2 inch ginger grated 8-10 curry leaves 10-112 broken pieces of cashew mustard seeds 1/2 spoon hing-pinch salt as per taste sugar 1 teaspoon 1 teaspoon urad dal 1 teaspoon chana dal oil-2 teaspoon for roasting rava 2 teaspoon ghee Vegetables-finely chopped- french beans, carrot, green peas (steam boil), green capsicum finely chopped coriander to garnish freshly grated coconut to garnish Method: Take oil in a pan and roast rava till it becomes fragrant. Make sure it does not turn brown in colour. Allow it to cool in a plate. Take ghee in the same pan and heat it. Add mustard seeds, hing, curry leaves, green

Sambhar is a South Indian dish. Sambhar is generally served with Vada, Rice, Idli, Dosa, and Uttapam. There will be many versions of Sambhar. I am sharing my mother's specialty sambhar. I am sure once you will make it, you will fall in love with this sambhar. Ingredients : Tuvar dal 1 cup Chana dak 1/4 cup MTR-sambhar masala 2 teaspoon Veggies-bottle gourd(finely chopped), tomato-chopped, drumstick 1-cut into 3-inch pieces each), carrot finely chopped, cabbage (1/2 cup), cauliflower -chopped florets (1/2 cup). onion-1 finely chopped Curry leaves 8-10 leaves oil 2 teaspoon hing pinch salt as per taste turmeric powder-1/2 teaspoon red chilli powder 1 teaspoon dhania powder 1 teaspoon green chilli1-2 finely chopped/paste dry red chilli 1-2 for tempering methi seeds Method : Rinse and soak the daal along for 15 minutes while preparing for other materials.  Pressure cook daal for 3 whistles. In same pressure cooker, boil drumstick in a separate bowl. Allow the pressure cooker to cool. C

Summer is here and I am back with recipe of  the summer. Fajeto is a ripe mango and yogurt based gujarati kadhi. It tastes sweet, tangy, bit spicy. It pairs well with rice, bepadi roti, bharela gunda nu shak, aamras, moong dal, and dhokla. It is easy to make. This is  zero-waste dish as we end up using the entire mango after eating Aamras. Generally consistency of Fajeto should be thicker than Gujarati dal. If mango is sweet, lemon juice can be added. If mango is less sweet,  mango pulp can be added. Ingredients : 1 strained mango water/3/4 cup of mango pulp 2 cup water 1 cup buttermilk 1 tablespoon chick flour/besan cumin seeds 1 teaspoon turmeric powder 1/2 teaspoon hing -pinch clove 3-4 cinammon -1 small piece 1 dry red kashmiri chilli jaggery-3-4 teaspoon green chilli 2-3 finely chopped curry leaves 8-10 leaves lime juice of 1 lemon ghee- 1 tablespoon coriander for garnishing salt to taste Method:  Take buttermilk, add besan and stir well so there is no lump in it. Take water and w