mumma's kitchen

It is a sweet Indian stuffed roti. It is made from tuvar dal in Gujrati puranpoli while chana dal is used In Maharastrian puranpoli. Generally, it is served on special occasions. To make a perfect puranpoli is an art one needs to learn. I loved eating puran-means stuffing more than roti as a child. My mummy will make sure to keep aside puran for me. It is healthy as it contains protein. Ingredients:  For Roti: wheat flour oil For stuffing: ghee sugar tuvardaal cardamom powder dry dedicated coconut How to cook puran/stuffing: Wash and soak tuvar dal for half an hour. Cook in the pressure cooker for 3 whistle adding 11/2 cup of water for 1 cup of dal. open the lid once cool and check the dal by pressing and checking if cooked well or not. If not coo for 2 more whistles. Take a broad and not deep pan. Add 2-3 teaspoons of ghee. turn on the heat on medium flame and add dal, let the water evaporate. Add sugar(I personally like puran poli made from sugar, many people make adding jaggery ...

It is a Gujarati sweet dish, normally made during Nagpancham. it has only 3 ingredients, no cooking is required and it is very quick to make.  This sweet is dedicated to God Serpent who is worshipped by Hindus. Nagpanchami is observed during Shravan month-holy month as per Hindi tradition. This was one of my favorite childhood sweets which still cherish to eat. Ingredients : Bajra flour-1 cup ghee1/2 cup grated jaggery 1/2 cup Method : In a mixing bowl, take bajra flour, add warm ghee and grated jaggery. Mix well. Now make small ladoo and store in air tight container.  Preheat before eating. Warm ladoo tastes good. It can be stored for about 7 days in freeze. Roasted and grated dry fruits like almond and cashew also can be added to this ladoo.

 It isa delicious traditional jain recipe which is generally made during tithi like aathum or chudash as this sabji does not have any green vegetables. It is very easy to make with basic ingredients which we generally have at home. Methi-fenugreek seeds have many nutritional values, one of which is controlling sugar levels. Ingredients:  Methi seeds-wash and soak for half an hour, drain water before use-1 tablespoon mustard seeds 1/2 teaspoon urad papad-cut into small pieces 2-3  salt-as per taste chilli powder-1/2 teaspoon, adjust as spicy one may like dhania powder-1/2 teaspoon turmeric powder-1/2 teaspoon jaggery -2-3 teaspoon kokum-soaked in water 1-2 pieces oil 1 teaspoon water 1 cup Method :  Take oil in a pan and heat it. Add mustard seeds and allow to splatter. Add soaked fenugreek seeds to oil and add fresh water. All dry spices. Mix well. Now add jaggery and kokum. Cook for 5-20 minutes. Add papad just before eating and cook for 2-3 minutes. As papad has sa...