mumma's kitchen

 Malai panner-This vegetable has a gravy which is made bit differently. Trust me it is so tasty, once you will try, you will always like to make. Capsicum, french beans, mix vegetable also can be made with this gravy.  Ingredients: for gravy tomato 3-4 medium size, chopped onion-1 medium size-chopped cashew 8-10 pieces butter 1 tablespoon green chili 1 ginger-1 small piece garlic-2-3 clove tamalpatra 1 cardamom 1-2 cinnamon 1 black pepper 4-5 salt as per taste turmeric 1/2 teaspoon For sabji panner 200gm kashmiri red chili powder 1 teaspoon butter2 tablespoon salt as per taste green chili 1 coriander for garnishing  Method: Take a pan and add water for boiling. Add butter, chopped tomato, cashew, onion, ginger, garlic, salt, green chili and all spices. Cover with a lid and boil for 15-20 minutes. Turn off the heat and allow to cool. Remove tamalpatra from the gravy. transfer in a blender jar and blend to make a smooth gravy. Meanwhile cut paneer into small 1inch pieces. Take another pa

Herbed rice is very simple rice. It can be eaten with thai curry or part of a buddha bowl. Ingredients : Basmati rice/can use brown rice also 1/2 cup Fresh Basil leaves 10-12 leaves finely chopped onion-1 small size, finely chopped ginger -1 small piece grated garlic-2-3 cloves-grated green chili-1 finely chopped coriander for garnishing salt as per taste Olive oil 1 tablespoon Method: Rinse and soak rice for 30 minutes.(in the case of brown rice, soak for about 1 hour) and cook.  Take olive oil in a pan, and turn on the heat. Add ginger, green chili and garlic, and sautee for 30 seconds. Add onion and saute for a minute. Make sure it does not turn brown colour. Now add finely chopped basil and salt. Add rice and mix well. Garnish with coriander and basil leaves.

This is my daughter's favorite pulav. She gives instructions to keep it white only. This is simple and tasty.  Ingredients: Basmati rice(brown rice can also be used, soak for 2-3 hours) 1/2 cup soaked for half an hour ginger small piece grated garlic1-2 clove-grated onion 1 small sized-finely chopped green chili-1 finely chopped coriander  to garnish salt as per taste butter 1 tablespoon Finely chopped vegetables of choice (green peas, corn, carrot, french beans, cauliflower, broccoli)-1/2-3/4th  cup Method: Soak rice and drain excess water. Cook without a pressure cooker and make sure they don't become sticky. Allow to cool. Keep it aside. Now take butter in a pan. Add finely chopped garlic and ginger and saute for 1 minute. Add finely chopped onion and green chili. Add boiled vegetables of your choice(generally I add green peas, corn, carrot, french beans, cauliflower, broccoli) and sautee them for 2-3 minutes. Now add salt and rice. Mix gently. Cover for about 5 minutes on l

Readymade taco shells are available in the market. Homemade tastes much better and is definitely healthy. Ingredients:  3/4 cup Maize flour 1/4 cup wheat flour salt 2-3 teaspoon oil for dough and for frying  Method :  Mix both flour add salt and oil and mix well. Add warm water and knead a soft dough like that of puri. Cover in a muslin cloth to avoid drying. Make balls and roll puri, and make multiple makes with a knife.  Take a frying pan and heat the oil. Taco shell moulds are available. Another option is to use basket puri mould to mould the shell. Put rolled puri in the mould and fry in the oil. Once done, remove with mould from the oil. Mould can be separated easily from fried puri. Shells are ready.

 It is yummy, healthy and colourful.  Ingredients: Veggies of your choice about 2 cups broccoli, zucchini, baby corn, capsicum-red and yellow, onion mushroom (optional)  tofu/paneer 1 cup Coconut milk 200ml  salt to taste for thai curry paste lemon rind 1 lemon lemon grass 1-2 pieces whole dhania 1 tablespoon Coriander 1 cup green chili 1=2 pieces ginger 1 small piece.(1 inch) garlic 1-2 clove onion 1 medium-sized Method: To make green curry paste: take all ingredients in a mixer jar and crush to make a thick paste. Keep it aside. Rinse and chop all vegetables about 1 inch in size.  Cut tofu or panner also in pieces. Shallow fry (optional). Take a pan, add the green curry paste, and saute for 5-10 minutes on medium flame. Add all vegetables and mix well. Add zucchini and capsicum at the end as they cook very fast and become soft. Add salt as per taste and allow to cook on low flame for 10 minutes. Add coconut milk and mix well. Allow to cook for 15-20 minutes on low flame. Make sure ve

  Pizza Sauce Ingredients ·        ¼  cup   olive oil ·        2   teaspoons   finely chopped/ grated garlic   ·        2   cups   crushed tomatoes  ( 500 grams) ·        1/4  cup   chopped fresh basil   ·        2   teaspoons   dried oregano      Salt as required ·        ½  teaspoon   crushed black pepper   or add as required Method: Rinse and then chop the tomatoes. Crush the tomatoes in a blender and make a smooth puree of the tomatoes. Heat olive oil in a pan. Add the grated garlic and sauté on low heat for 4 to 5 seconds. Add the crushed tomatoes puree and sauté for 4 to 5 mins on low to medium-low heat. Add the dried oregano, salt, and pepper as per taste. Cover and cook for 25 minutes on low heat until the sauce thickens and the tomatoes are cooked.  Allow the sauce to simmer gently, stirring occasionally for about 15–20 minutes. This helps the flavors meld together and the sauce to thicken slightly. Check the seasonings and add more salt or pepper if requ

 It is a Lebanese dish, rich in protein. It has lot of fiber, good for the gut also. Ingredients: For Hummus: Chickpea-1/2 cup(soak in warm water for 6-8 hours and boil in a pressure cooker for 4-5 whistle, it will become 11/2 cup to 2 cups). garlic 3-4 clove olive oil1-1/2 tablespoon lemon juice of 2 lemon tahini 1/2 cup (made up of roasted sesame seeds and curd) salt as per taste olives- sliced 8-10 black pepper1/2 teaspoon red chili flakes 1/2 teaspoon sumac powder(optional)-pinch Boil chickpea(don't discard its water). Add, salt, garlic, and green chilli in a blender. Add Olive oil and crush. Add tahini and blend again. Check the consistency, add left out water to adjust the consistency. Add sumac and lemon juice and mix well. Drizzle olive oil, red chili flakes, crushed black pepper, and sliced olives. All garnish with boiled chickpea.  There can be many variations: Basil/beetroot/ pumpkin/roasted red pepper/roasted carrot/white bean/cilantro can be added for texture and flavo

 Salsa- This is an Indian version of Mexican salsa. It is very simple, easy to make, and yummy. It can be served with nachos, can be part of a taco, or even Mexican rice. Pineapple and Mango can be added as a variation. Ingredients : Tomato-medium sized,5-6 capsicum-medium sized 2 onion-1 medium-sized finely chopped coriander-1/2 cup green chilli2-3 finely chopped salt-as per taste Mexican seasoning 1-2 teaspoon Pineapple-finely chopped 1/2 cup (optional) Mango-partly ripped, finely chopped 1/2 cup (optional) sugar-1/2 teaspoon tomato ketchup 2-3teaspoon Method: Roast tomato and capsicum directly on medium flame of heat. Remove the peel of all tomatoes, keep 2 tomatoes to make a puree. Remove peel and seeds from capsicum.  Fine chop tomatoes, and capsicum in a crusher. Add finely chopped onion, green chili, and coriander. Mix well. Add pureed tomato and add salt to taste. Add Mexican seasoning. Mix and keep in a refrigerator to cool and allow for seasoning to mix well. For a variation,

  Asian Noodle Salad Asian Noodle Salad with Creamy Peanut Dressing is a flavorful, easy, and healthy cold pasta salad recipe. Ingredients ·        1 packet of  long thin whole wheat pasta noodles such as spaghetti  ·     Cole Slaw 2-21/2 cups ·     2 grated carrots ·     2 tablespoons extra virgin olive oil ·     2 tablespoon rice vinegar  ·     1 tablespoon honey ·     1 tablespoon peanut butter (nonsugary) ·     1 tablespoon low-sodium soy sauce  ·     1/2 tablespoon Sriracha pepper sauce  ·     1 teaspoon minced fresh ginger ·     2 cloves minced garlic about 4 cloves ·     1/2 cup roasted unsalted peanuts, roughly chopped ·     1/2 cup fresh coriander finely chopped Instructions Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the cole slaw and carrots.

Pasta in olive oil ( Aglio e Olio pasta) This is my daughter’s favorite pasta. It is simple to make and tastes yummy. Ingredients: Pasta-spaghetti/ penne(wheat)200gm Parmesan cheese 2 teaspoons Black pitted Olives sliced 10-12 pieces Olive oil 3-4 tablespoons Cherry tomato 8-10 sliced into half Broccoli-8-10 florets/1/2 cup Carrot-thin slices ½ cup Basil leaves 6-8 torn with hand Capsicum1/2 cup Salt as per taste Pepper ½ teaspoon Chilli flakes1/2 teaspoon Garlic 3-4 finely grated Onion 1 medium size, sliced Method : Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl.    Add oil to avoid sticking. Cover and keep it aside. Take a pan and add olive oil. Add garlic, sauté it for 1-2 minutes. Add sliced onion and sauté. Add salt, pepper, chili flakes, and basil leaves

  Mexican Salad Ingredients For the Salad: ·        1/4 cup raw pumpkin ·        2 medium sweet potatoes peeled and chopped into 1-inch chunks ·        2 tablespoons extra virgin olive oil ·        3/4 teaspoon chilli powder ·        1/2 teaspoon cumin powder ·        1/2 teaspoon smoked paprika ·        1/2 teaspoon salt ·        1 large head lettuce finely chopped (about 2-3 cups) ·        100gm cherry tomatoes halved ·        2 cups boiled black beans  ·        2-3 fresh jalapeño* thinly sliced (optional) ·        1 small bunch radishes thinly sliced (about 1 cup)(optional) ·        1/4 cup chopped coriander ·        100 gm Crumbled feta cheese  ·        Tortilla strips or crushed chips (optional, for serving) ·        1 Sliced avocado (optional, for serving) For the Dressing: ·        1 cup plain Greek yogurt(hung curd is also fine) ·        2 tablespoons extra virgin olive oil ·        Zest and juice of 1 medium lime (about 1 teaspoon fi

  Palak Bhaji Palak bhaji is a very easy and simple recipe. It is healthy too as it has lot many leafy veggies.  INGREDIENTS 1/2 cup Turdal Water 2~3 slit Green chilies 1/2 cup chopped Tomato 1 cup chopped Fenugreek leaves A pinch of Hing 1/4 tsp Turmeric powder 1 tbsp Besan 1 tsp Oil 1 1/2 cup finely chopped Spinach 3~4 tsp Tamarind-Jaggery pulp Salt to taste 3 tsp Oil 1/4 cup raw Peanuts 1/2 tsp Mustard seeds 2 tbsp chopped Garlic Dry red chilies 1/2 tsp Red chili powder   INSTRUCTIONS Take turdal in a cooker pot and wash it really good 2-3 times.  Add water, green chilies, tomato, fenugreek leaves, hing, turmeric powder and mix well.  You can add spinach now if you want. You can skip methi if you don’t like.  Transfer the pot into the cooker and close the lid. Cook on medium heat until 3-4 whistles. Take the cooked dal out and beat it really good. Add besan and mix well. Heat up oil in a pan. Add spinach and cook for about 3-4 minutes.  Ad

Rajma Curry Red kidney beans curry in a flavour-packed tomato-based gravy. It is a rich source of protein and easy to make.   Ingredients 1 cup dry rajma/red kidney beans soaked for 6 hours or overnight 1 tablespoon  ghee 1 teaspoon  cumin seeds 1 medium onion finely chopped 1-1/2  teaspoon  ginger-garlic paste   1 cup tomato finely chopped 1 teaspoon hot green chili minced 2 teaspoons salt 1 teaspoon  ground coriander ¼ teaspoon  ground turmeric 1 teaspoon  kashmiri red chili powder 1 teaspoon  garam masala 1½ cups water ½ cup chopped coriander for garnish Instructions Rinse and soak dry Rajma for 6 hours or overnight in a covered container. Set Instant Pot to Saute mode and heat ghee. Add cumin seeds and allow them to sizzle, for about 1 minute. Press the Cancel button to turn off the Instant Pot. Add onion, ginger, garlic paste, finely chopped green chili, onions, tomato, soaked kidney beans, salt, coriander powder, turmeric, red chili powder, garam masala, and water. Give a quick s

  Pithla (Besan Curry) Pithla, a variation of Kadhi. In North India, Kadhi resembles a thick soup with pakoras, while Gujarati Kadhi offers a sweet and sour, watery consistency. Pithla, is thicker, often referred to as Besan Ki Sabji, and is quick and easy to prepare with few ingredients. Traditionally served with hot ghee, Pithla offers a complete and satisfying meal. Pithla is served with rice. This recipe is dedicated to Nitafia who herself is Maharastrian and makes perfect dishes. Ingredients:  ·          1 cup besan Bengal gram flour ·          2 Tbsp oil        1 tsp cumin           ½ tsp mustard seeds          ⅛ tsp hing       ½ tsp turmeric       ½ tsp red chili powder       1 tsp salt       1 ½ tsp mango powder/ aam chur powder       2 Tbsp coriander finely chopped 4 cup water For Garnishing 2 Tbsp ghee clarified butter, this is optional ¼ tap red chili powder INSTRUCTIONS In a bowl add the 1-1/2 cups of water slowly to besan

  Maharashtrian Varan Varan bhaat would read as  lentil-rice  where  varan  stands for “lentil curry or stew or dal” and  bhaat  means “steamed rice”. This recipe is dedicated to Nitafia who herself is Maharastrian and makes perfect dishes. This recipe is very simple and easy to make and is a tempered version of varan. For the festival, skip onion and garlic and if preparing on regular days, then you can add garlic in the tempering. INGREDIENTS ·        Boiled toor dal - 2 cups  (need ½   cup  tuvar dal to get 2 cups of boiled dal) ·        1 Onion chopped ·        1/2 Tomato chopped ·        2 tsp garlic ·        3 tsp oil ·        1 tsp mustard seeds ·        1 tsp cumin seeds ·        pinch of asafoetida ·        5 to 6 curry leaves ·        1/4 tsp turmeric powder ·        3 green chillies chopped ·        Coriander leaves for garnishing   INSTRUCTIONS ·        Rinse the ½ cup lentils well in water for a couple of times. Then add them in a 2 li