mumma's kitchen

  Vegetable Frankie It is an Indian Burrito. It is one of the most loved Indian street food. It is made from whole wheat roti, layered with potato roll, chopped veggies like onion, tomato, grated cheese, green mint chutney and tomato ketchup with Frankie masala/chat masala. It is easy to make and tastes yummy. This is my daughter’s favourite when made as per my mother’s recipe. Ingredients: For dough: Wheat flour 2 cups Oil to knead the dough Salt to taste For Frankie stuffing Boiled, grated potato 2 cups Frankie masala 1 teaspoon Butter 2-3 teaspoon Chilli powder ½ teaspoon Turmeric powder ¼ teaspoon Dry mango powder ½ teaspoon Grated Cheese/paneer ½ cup Chopped onion, tomato ½ cup Chopped lettuce ½ cup Grated carrot ½ cup Salt as per taste Ginger-small pice Garlic-1-2 clove Roasted cumin powder -1/4 teaspoon Lemon juice 1   Method: Prepare dough from wheat flour for roti. It is a soft dough. Cover and keep it aside for 15-20 minutes. Kn

This is home made healthy, rich source of protein. It is rich in minerals and tasty too. Ingredients: seedless dates  500gm roasted dry fruits (pistachio 5-7, almond 5-7 , walnut 5-7,cashew 3-4, finely chopped) roasted flex seeds 2-3 teaspoon-coarsely crushed  roasted makhana 1/2 cup crushed roasted mix seeds(sunflower seeds, pumpkin seeds, watermelon seeds) 2-3 tablespoon poppy seeds 1 teaspoon roasted sesame seeds 2-3 teaspoon roasted oats -coarsely crushed 1/2 cup edible gum fried in ghee 2 teaspoon coconut dessicated 2-3 tablespoon roasted gram-chana -crushed 2 tablespoon dry ginger powder 1 teaspoon ganthoda1 teaspoon jaggery 1/2 cup crushed misri sugar powder 1/4 cup ghee 3-4 tablespoon Method: Take ghee in pan and heat it. Add dates and sautee till it becomes soft. Add ginger powder, ganthoda, misri sugar powder and mix well. Keep it aside. Take ghee and add jaggery, allow to boil it on medium flame. Add gradually add all other ingredients (except poppy seeds) in it and mix well

It is a traditional Indian sweet of Gujarat which is full of energy. It is made up of dates, roasted and Irushed dry fruits, milk and ghee. It is rich in fiber, sugar-free, crunchy, chewy, rich in iron and protein as well as minerals. Ingredients:  seedless dates 2 cups roasted dry fruits-finely chopped (pista, almond, cashew, walnut) 1 cup  ghee 2 tablespoon milk 1/2 cup(as needed) Method: Take ghee in a pan and heat it. Add dates and sautee till becomes soft. Add milk and allow to cook till it becomes soft mixture. Add roasted dry fruits and keep mixing. Apply ghee on palms to make rolls. While date & dry fruit mixture is warm, start making rolls or balls. one can spread the mixture in a plate and cut into pieces also. Store in a air-tight container. Store in a refrigerator. It can stay fresh for about a week.

It is a delicious tea-time snack. It is a healthy option. Adding peanut and sesame seeds adds nutritive value to it. Ingredients: khakhra (home made) 4-5 crushed coarsely peanut 1 tablespoon green chilli 1-2 curry leaves 1 steam salt as per taste sugar powder 1 tablespoon (optional) oil 2 teaspoon hing pinch sesame seeds 1 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1 teaspoon lime juice 1 mustard seeds 1/2 teaspoon  Method : Crush khakra into small pieces/ It can be crushed in mixer at one pulse also. Take oil in a pan and heat it. Roast peanuts and take them out. Now add mustard seeds, curry leaves, green chilli, thing and allow to splatter. Now add crushed khakra, roast for about 5-7 minutes. Add peanuts, salt, sugar, red chilli powder, turmeric powder and mix well. Add lemon juice. Roast till it is crispy and make sure it is not brunt. turn off the hat. Allow to cool and then store in airtight container. Always use either steel or glass container only. Enjoy

Tuvar ni dal is must in every gujarati house on regular basis in lunch. It is a good source of protein. generally it is served with roti, rice and green vegetable. Ingredients: Tuvar dal 1 cup (to make 4 cups) Peanut-8-10 pieces Kokum an phool 3-4 pieces(soaked in water for half an hour) Jaggery 2-3 spoon/1 small piece (it is a must in gujarati dal, but optional if you don't  like sweet dal) tomato-1 finely chopped  yam 4-5 pieces/kharek 4-5 small pieces (optional) Imli (1 small piece) (optional) Green chilli 1-2 finely chopped coriander leaves for garnishing curry leaves 1 steam-8-10 pieces mustard seeds 1/2 teaspoon fenugreek seeds 8-10 turmeric powder 1/2 teaspoon red chilli powder-1 teaspoon hing-pinch salt as per taste ginger 1 small piece oil for tempering 2 teaspoon Method : Wash, rinse and soak tuvar dal for half and hour.  Remove water, add fresh water so dal is dipped properly. Add peanut to it. Pressure cook for 3 whistle. (other option is put peanut in small bowl and co

It is a very traditional way of making pickles in our home. Previously even pickle masala was made at home. But ready-made masala is available and gives the same taste, so we are using it now (use masala available for golkeri). Ingredients: Rajapuri mango 2kg Readymade masala for sweet mango pickle 1 kg (half the quantity of mango. Jaggery 2 kg (equal proportion to mango after removing peel and gotli) (don't use desi jaggery). Jaggery specially used for this pickle is available. Khaerk optional 200gm(seeds removed, cut into small pieces, soaked in mango water)to be added after 2 days in the pickle Turmeric powder 2-3 teaspoon Salt 4-5 teaspoon Sesame oil 1/2 cup Method: Wash and peel mango. Cut into 1/2-1 inch pieces. (during pickle season, mango sellers will peel and cut mango into pieces at extra cost). Add salt and turmeric powder with mango pieces and mix well. Cover it for 2 days. Remove excess water after 2 days. Spread all mango pieces over muslin cloth to allow to dry for a

 It is a summer drink. It is easy and yummy too. Ingredients:  Totapuri mango 1 Jaggery 1 teaspoon crushed Black salt 1/4 teaspoon Pepper powder pinch Mint leaves8-10 Ice6-8 pieces Method:  Wash, peel and cut mango into pieces. Pressure cook mango for about 2 whistle. Crush it in a mixer. Add jaggery, finely chopped mint leaves, black pepper and black salt as per taste. Add water to make sherbat. Add crushed ice. Garnish with mint leaves. No need to strain cooked mango. Fibers are good and it will give a nice consistency also. This sherbat helps you keep hydrated.

Summer is back and so are the dishes made in summer with a reason. It is quick and easy to make. Ingredients: Desi raw mango 100gm salt 1 spoon turmeric powder 1/2 spoon dhani powder 1 spoon chilli powder 1spoon jaggery 150gm (11/2 times of mango) Method: wash, remove peel, cut into small pieces. remove seed(gotli). Add salt, turmeric powder, dhania powder and chilli powder and mix well. Add crushed jaggery. Cover with a lid and keep it aside over night in a fridge.  Kachumber is ready to eat. It is good for health in summer to prevent heat stroke. It can be eaten with roti, dal rice or kichadi also. It is tangy and sweet in taste. One can adjust the spices and jaggery as per taste. Store in a glass container. It can remain fresh for 4-5 days if stored in freeze.  Another version Kachi keri and onion nu kachumber.  Same as above but don't add jaggery. Add finely chopped onion. it cannot be stored. It has to be eaten fresh only.