mumma's kitchen

 Sev puri is a famous street food. It is simple an easy to make. It has all the healthy ingredients.  Ingredients : Chat puri(wheat kadak puri)-readily available in supermarket/gruh udyog. Boiled and finely chopped potato Boiled and sprouted moong Finely chopped tomato Finely chopped onion Grated beetroot(optional) Masala boondi Sev pomegranate Green coriander-phudina chutney imli-khajur chutney salt, sugar Curd(for dahi batata puri) Coriander for garnishing Method : Arrange puri on a plate. add potato, tomato, moong, onion, beetroot, and masala boondi on each poori. Add beetroot(optional). Now add green chutney, imli chutney, and Sprinkle chat masala. Add sev. Garnish with pomegranate and coriander. Serve fresh to enjoy its crunchiness. Another option is to add dahi(salted and sweetened with sugar). It is called dahi batata puri. Don't add onion, tomato, or beetroot in this dish.  take puri, add potato, moong, add dahi, chutney, sprinkle sev. Garnish with coriander and chat masala

This is a one-pot meal, healthy, easy, and tasty. My pappa loved it so much.  So many dishes can be made from leftover food like khakra no chevdo, fried roti, rasiya muthia, dal dhokli, etc. Ingredients: For dal use let over tuvar dal if prepared for lunch or  make dal from the following ingredients Tuvar dal 1/2 dal jaggery 1 tablespoon lemon juice 1 salt to taste peanut 2 teapsoon fenugreek seeds 8-10 pieces mustard seeds 1/2 spoon oil 1 teaspoon green chili 1 chopped coriander for garnishing  tamarind/kokum optional(2-3 pieces) For dhokli : wheat flour 1 cup red chili 1/2 teaspoon turmeric powder 1/2 teaspoon oil 2 teaspoon salt as per taste carrom seeds 1/2 teaspoon Method: Clean, rinse, soak dal for 15-20 minutes. Cook in a pressure cooker for 3whistle after adding 2 cups of water in the soaked dal. Once the pressure cooker is cool, crush the dal and make a thin consistency by adding water.  While dal is being boiled knead a dough to make dhokli. Take wheat flour, and add all spic

Once you make a homemade burger, you will not like to eat an outside burger. Make sure to use healthy options. Use wheat bun/multigrain bun. Frozen veggie patti which can be air fried is a better option rather than deep dried. Use veggies of your choice. Thousand island dressing, mint mayo, mustard sauce, and tomato ketchup are various spreads that can be used as per your liking. Ingredients :  Whole wheat burger bread tomato sliced 1 onion sliced 1 capsicum sliced(deseeded) 1 lettuce big leaves that can be put over burger bread. Dip in cold water to keep it crunchy. Cheese slice 4 Veggie pattie 4 Paneer slice(optional) Butter as much as you wish to apply sandwich masala 1 teaspoon salt as per taste pepper as per taste freshly crushed tomato ketchup 1/2 cup (including serve as a side along with wafer). eggless mayonnaise 2-3 teaspoon Green mint-coriander chutney (used for sandwiches) 2-3 teaspoon Thousand Island spread 2-3 teaspoon Method: Take burger bread and slice it into 2 horizont

 This is not a typical dry bhel of puffed rice. This is a protein-packed bhel as it has lot many pulses. Generally, all ingredients are readily available (both fried and roasted). Ingredients : Moong daal chana dal-pudina flavored moong chor garam sev-tomato and spinach-flavoured chana jor garam pomegrante 1/2 cup onion finely chopped 1/2 cup tomato finely chopped 1/2 cup raw mango (optional) finely 1/2 cup beet root grated 1/2 cup green chili 2 finely chopped  coriander 1/2 cup finely chopped for garnishing lemon juice 1-2 juice pink salt  as per taste chat masala as per taste Method : Put together all sev and dal as per your choice. Mix all veggies as per your taste and liking. Mix well. Add salt, lemon juice as needed. Garnish with coriander. Eat immediately to enjoy the crunchiness of the ingredients. This works well as a starter for any party.

Khandvi It is a healthy and tasty farshan, rich in protein, oil-free, and tasty too. Generally, it is part of our Sunday lunch. It is a little time-consuming to make but when you eat this mouth-watering dish, you will feel it is worth the hard work. Ingredients:  Besan 1 cup Curd 1 cup Water 11/2 cup salt as per taste green chili 2-3 finely chopped or crushed red chili powder 1 teaspoon turmeric powder 1 teaspoon For tempering oil 2-3 teaspoon  dedicated fresh coconut 1/2 cup sesame seeds 2 teaspoon mustard seeds 1 teaspoon hing pinch chopped coriander 1/2 cup Method: Take a deep pan. Take besan, curd and water and mix well with the help of a hand blender. Add salt, red chili powder, turmeric powder and mix well. See there are no lumps in the batter. Now, heat the batter in a thick bottom pan on a medium flame. Stir it continuously. Gradually batter will become thick in consistency which can be spread easily over flat surfaces. Check the seasoning and adjust if needed. Take a flat plat

Red tomatoes 4 medium to big sized. make sure to select tomatoes which had proper broad-based and not pointed ones poha 1 cup green chili 1 crushed coriander1/4 cup chopped garlic 2 clove garam masala 1/2 teaspoon chili powder 1/2 teaspoon turmeric powder 1/2 teaspoon salt and sugar as per taste lemon juice 1/2 oil 2 teaspoon Method:  Make 4 slits on 4 sides of tomatoes. Boil water and put these tomatoes for 5 minutes. remove peel once cool. Slice the topmost part of the tomatoes, remove the core with a small spoon, and make them empty pockets so they can be stuffed. For Indian-style stuffing: Soak poha for 5-10 minutes and strain water. take oil in a shallow pan. Add hing, crushed green chili, ginger, garlic and saute. Add poha, salt, pinch of sugar, turmeric powder, and red chili powder. Mix well. Also, squeeze the lemon. Add finely chopped coriander and crushed peanuts. Allow to cool the mixture. Now stuff tomatoes with this stuffing. Use the same pan, add oil, and heat. Keep tomato

For kofta Ingredients: peeled and grated and boiled bottle gourd 250g 3 boiled mashed potatoes garam masala 1/2teaspoon chili powder/green chili paste as per taste but not more than 1/2 teaspoon heavy cream 3 spoon bread crumbs to roll 1 cup oil for frying kofta/use appe patra to avoid deep frying salt as per taste ginger-grated For Red gravy ghee/oil 2 teaspoon tomato 2 chopped onion 1 chopped garlic, ginger, green chili to make a paste 1 teaspoon watermelon seeds 1 teaspoon cashew 8-10 piece turmeric powder 1 teaspoon garam masala 1 teaspoon dhania powder 1 teaspoon Kashmiri red chili powder 1/2 teaspoon salt as per taste sugar pinch(optional) coriander to garnish Method:  To make kofta: Peel, grate, and boil bottle gourd and potatoes. Allow to cool. Press and remove excess water from the bottle gourd. Add all spices including salt and ginger. Add 2 teaspoons of breadcrumbs, and cream and make a soft dough. Make small balls, roll in bread crumbs, and deep fry at high and low flame un

 It is a regular meal sabji. It is green sabji, low in calorie and rich in protein, fibre, minerals and vitamins. Ingredients:  chawli 200g, trim ends and finely chopped about 2 cups after chopping potato peels and  diced into small pieces 1 cup oil 2 teaspoon carrom seeds 1 teaspoon salt as per taste turmeric powder 1 teaspoon red chili powder  1 teaspoon dhania powder  1 teaspoon lemon juice 1/2 lemon  coriander for garnishing Method:  Take a pan and heat the oil. Add carrom seeds and hing. Add diced potato and all dry spices including salt. Allow to cook for 10 minutes. Add water to cook. Add chawli and cover the lid. Allow to cook for 15-20 minutes on medium flame. Stir in between. When it is cooked well, extra water needs to be brunt. check the seasoning and adjust as needed. Turn off the heat, add lemon juice and mix well. Garnish with chopped coriander. Serve with phulka roti and daal. It is a dry sabji.

This is a home made nasta good for tea time munching or school tiffin as a dry snacks. It is simple and tasty too. Deep fried or roasted both form of chivda can be made. Now a day red poha are also available. Fried poha recipe Ingredients : oil for deep frying poha 250g green chili-finely chopped -2 curry leaves 8-10 pieces/1-2 stem peanut 10-15 pieces cashew 8-10 pieces almond 8-10 piece kismis/raisin 8-10 piece  dry coconut-thin sliced 1/4 cup  salt as per taste sugar powder(optional) 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder(optional) 1/2 teaspoon Method :  Heat oil in frying pan. Fry poha with the help of strainer. Poha on frying will swell up, take it out and put on a kitchen towel to absorb extra oil. Fried poha feels crispy and crunchy too. Now fry coconut, cashew, kismis, almond, curry leaves, green chili one by one and remove and let extra oil absorb. Add salt, chili and turmeric powder. Add sugar if you like a mild sweet taste. Add fried dry fruits, coconut,

This is a simple and tasty dish to enjoy. This is the favorite sabji in our home and my daughter's special dish. Potato is such a versatile vegetable that can be mixed with any vegetable. Potato sabzi also has so many versions like potato chips as a snack, gravy, stuffed sabzi, suki bhaji, jeera aloo, dum aloo, eaten as a faral in fast, and so on. It is also used for so many dishes like bataka vada, vada pav, aloo mutter sandwich, stuff paratha, masala dosa, stuffing in panipuri, used in chaat also. Ingredients : 2-3 medium-sized potatoes, peeled and sliced oil for deep frying/one can use air-fryer to avoid deep frying. salt to taste red chili powder turmeric powder ice water to soak sliced chips Method:  Take 2-3 medium-sized potatoes, wash, peel the skin and slice them. Soak in ice water for 10-15 minutes. Take oil in a frying pan and heat it. Fry chips till it becomes golden brown on low-medium heat. Take out chips once fried. Take a pan, put fried chips, add salt, red chili pow

 This is a speciality made by my mother and my mother-in-law. This is a healthy winter delicacy loaded with sesame seeds. it is simple and made with only 3 ingredients.  Ingredients : White Sesame seeds 1 cup jaggery 1 cup. (sesame seeds and jaggery to be taken in equal quantity). Chikki special jaggery is available, particularly in winter. Ghee 2 tablespoon Method : Clean the platform and grease it with ghee. Keep the rolling pin ready. Dry roast sesame seeds till golden in colour. Take ghee in a pan and heat it. Add jaggery and 1/2 cup of water and boil on low flame. Make sure to keep stirring and that jaggery does not get burnt. It will become liquid in consistency and form bubbles.  Add roasted sesame seeds and mix well on low flame. Now take and spread this mixture on a greased area and roll it as thin as you can. Be very quick because as soon as the mixture turns cold, one will not be able to roll it. Break them into pieces and store them in an air-tight container on colling. Ano

Cauliflower also called phool gobi nu shak is one of my family's favorite sabji. It is very simple dish to prepare.  Always make sure to take fresh cauliflower. Check for bugs inside. Soak in salt water for half an hour. Then cut florets. If you like big pieces, keep big florets or finely chop them. Finely chopped potatoes can also be added to this sabji. Ingredients: Cauliflower-250g potato100g tomato 1 medium-sized finely chopped salt as per taste hing pinch turmeric powder 1/2 teaspoon chili powder 1 teaspoon dhani powder 1/2 teaspoon sugar 1/2 teaspoon (optional) coriander to garnish Method: Take oil in a pan and heat.  Add mustard seeds and thing to splatter. Add cauliflower and cover it to cook with steam on low flame. Add finely chopped or big pieces of chopped potatoes(if you want to add, the size should match with size of a cauliflower. Put water on the lid to make steam. After 10-15 minutes, when partly cooked, add all dry spices like turmeric powder, chili powder, dhania

 There are many versions of biryani. This version is made at our home. It is simple and tasty too. It is colourful and full of flavours. It is rich in protein and fibres too. It can be made as a 1 pot meal also. We generally make a layered biryani. Ingredients:  all vegetables about 2 bowls french beans, carrot, potato, capsicum(optional)- diced into 1 inch pieces, corn, green peas, cauliflower small florets onion, finely chopped 1 medium sized garlic 1-2 clove grated coriander for garnishing 1/2 cup green chilli 1-2 ginger-1 small piece grated tomato 3 pieces finely chopped cashew 8-10  paneer diced 1 inch-100gm Ghee 2 tablespoon Oil/ butter 2-3 tablespoon dhania powder 1 teaspoon turmeric powder 1/2 teaspoon Biryani masala(cinnamon stick, cardamom, tamal patra, clove, pepper, roasted cumin)-1/2 teaspoon salt to taste Method: Take oil in a pan and heat it to fry cashew and paneer pieces separately and keep them aside. Now add chopped onion, tomato, grated ginger,  garlic and finely ch