mumma's kitchen

Rice panki is made from rice flour batter cooked between 2 banana leaves. Ingredients: Rice 1 cup Rava 1/4 cup Green chili-ginger crushed/paste-1/2 teaspoon Garlic (optional) 2-clove crushed Turmeric powder -pinch Eno 1/2 teaspoon Oil 2 teaspoon Salt  as per taste hing-pinch Cumin seeds 1/2 teaspoon (optional) Banana leaf-2-4 Method: Add curd, salt, pinch of turmeric, and crushed green chili-ginger paste in rice flour. Mix well and check the consistency which should be thick and can be spread easily. Take banana leaf, apply oil on both banana leaves, and spread batter with back side of spoon. Put another leaf with oil applied on inner side of leaf. Cook on both side on nonstick tawa with oil. Brown spots will appear on leaves.  Once cooked, panki will leave the side of the leaf. Serve with coriander chutney. green chili also goes well if you like spicy food. Remove the banana leaf before eating. Serve it hot.  Variations:  use ragi, moong, chaula, yellow moong daal a...

This Indian street food favorite is filled with spiced coriander chutney and delicious vegetables, then grilled to perfection. This is another easy and healthy veg grilled sandwich recipe that can be made for a quick breakfast and brunch. Grilling makes a huge difference. It gives the sandwich a crunch.  Grilling can be omitted to make a vegetable sandwich.  Grilling the sandwich makes the bread slices golden crisp. First prepare and keep all ingredients required to make the sandwich ready.  ingredients:  Bread 8 (to make 4 sandwich) Tomato 2 medium sized-thinely sliced  Boiled potatoes  2 medium sized-peeled and thinely sliced   Cucumber 1 medium peeled and sliced Boiled beetroot  1 medium sized-peeled and thinely sliced Onion 1 medium sied-thinely sliced. Green chutney 1/2 cup Butter  as needed Sandwich masala Optional :  lettuce cheese mayonnaise tomato ketchup paneer/tofu slice  hummus Prepare Vegetables Steam 1 medium beet...

It is one of the most famous street foods in India. It i s a simple and easy snack that is made from puffed rice combined with a variety of raw vegetables and chutney. Bhel Puri is most often made with just basic ingredients like tomatoes, potatoes, onions, green chili, green and tamarind garlic, chutneys, sev, papdi/puri, and coriander to garnish. Bhel Puri is best consumed as soon as it is made. If left for a while, puffed rice will become soggy due to tomatoes and chutney. Bhel Puri tastes yummy when it is crunchy. It can make a quick and light weeknight dinner or evening snack. Ingredients : masala puffed rice-5 cups Puri 10-12 medium sized-kadak plain puri Sev 1 cup Coriander 1/2 cup to garnish green chilli 2-finely chopped lemon 1 onion 1/2 cup tomato1/4 cup mango 1/4 cup beet root 1/4 cup boiled potato 1/2 cup How to make Bhel  To begin making the Bhel, First keep all the ingredients ready.  Prepare the green chutney, Imli-date chutney,  garlic chutney in adva...

This is a special chaat for me. Now a day we get ready made baskets for such kind of chaats. However my mother used to make basket puris also at home.  This dish has the liberty to adjust ingredients as per your taste and liking. Basket Chaat is known as one of India’s famous chaat dishes. This delightful street food is filled with crispy basket puris, stuffed with a mixture of spicy and sweet ingredients. Puri is made from rava and wheatflour. Kept in mould to deep dry. Remove from oil with puri in mould and allow to cool. remove moulds and your baskets for chaat is ready. Ingredients for stuffing: (10-15basket puri chaat) boiled finely chopped potatoes- 2 medium sized finely chopped onion -1 medium sized boiled moong-1/2 cup masala boondi-1/2 cup green chutney-2-3 tablespoon imli-khajur chutney-4-5 tablespoon curd-beaten 1 cup. Add boondi in half cup, another 1/2 cup add salt and sugar coriander for garnishing chaat masala to garnish sev-1cup pomegranate seeds- 4-5 teaspoon finel...

Palak rice, also known as Spinach rice is a healthy dish made with spinach puree, rice, onions, spices and herbs. This delightful recipe is a nutritious meal rich in iron and fibre. it can be served with salad, pickle or raita. It is easy to make and tastes delicious. It can be cooked in pressure cooker, pan or in the Instant pot. Spices can be adjusted according to your taste. Veggies can be added as per taste.  Ingredients:  Spinach 1 bunch  Basmati rice 1 cup-rinsed and soaked Veggies of your choice(carrot, potato, french beans, cauliflower) 1 cup finely chopped and washed  Green chili 1-3 onion -1 medium sized finely sliced garlic 3-4 piece ginger 1 inch  tamal patra 1 cinnamon 1 inch cardamom 2-3 (optional) salt as per taste cumin 1 teaspoon clove 2-3 butter/ oil 2-3 tabespoon coriander to garnish To serve: raita, pickle, papad  Method:  Rinse 1 cup of basmati rice till the water runs clear of starch. Then soak the rice in enough water for 20...

Ingredients:  corn 1/2 cup spinach 11/2 cup processed cheese 1/2 cup grated chili flakes 1 teaspoon oregano 1/2 teaspoon crushed black pepper as per taste salt as per taste. Make sure to taste before adjusting the seasoning. jalapeno finely chopped 2 onion finely chopped 1 paneer-grated (optional) olive oil 2-3 tablespoon Method:  Boil corn, and blanch spinach in hot water. Remove water. Keep it aside. Take a pan and add olive oil. Turn on the heat. Add chopped onion and saute. Add salt, chili flakes, black pepper and oregano. Mix well. Add corn and spinach and cook for 5-10 minutes on low-medium flame. Add cheese and turn off the heat and cover. The cheese will melt with the heat. Now take a bread of your choice. Toast in a popup toaster. One can toast in the oven at 300 degrees C for 10 minutes after applying butter. Now spread this mixture and serve it hot.

There are so many variations in baked potatoes. This one is our favourite. Ingredients: Potatoes 6-8 medium-sized olive oil 2-3 tablespoon cheddar cheese 1/2 cup (Amul cheddar and mozerrela cheese is also an option) broccoli 1 cup- finely chopped, steamed(American corn can also be taken) salt as per taste black pepper as per taste garlic 3-4 cloves grated chili flakes as per taste (1 teaspoon) Sour cream as a side dish   Method:  Preheat the oven to 450 degrees Fahrenheit with a rack in the middle of the oven.  Bake the potatoes directly on your middle oven rack, place a rimmed baking sheet on a lower rack now to catch any drips.  To prepare your potatoes, scrub them clean with a vegetable brush under running water. Prick your potatoes with a fork, about ¼-inch deep, six to eight times per potato. B ake for 45 minutes to 1 hour (longer if necessary), until a skewer or fork slides easily into the center of the largest potato.  Remove the potatoes from the oven an...