mumma's kitchen

This is a delicate steamed crepe made from split moong beans. This dish is rich in protein and easy to make. It is a delicious gujarati dish. Ingredients : eno 1 teaspoon green chili 1(as spicy one like) ginger grated 1 inch garlic(options 1-2 clove) hing pinch salt as needed mustard seeds1 teaspoon jeera 1 teaspoon sesame oil with methiya masala to serve green chutney Method :  Soak mong dal for 3-4 hours after proper rinsing.  Take a mixer grinder, remove excess water add moong dal, ginger, and green chili, and crush coarsely. Make sure the batter remains thick in consistency. Now remove from the jar and add salt. Take a pan, add oil, and heat it. Add jeera, mustard seeds, and hing and temper it. Once it splatters, add it to the coarsely ground batter and mix well. Now, take a pan and boil water in it. Water should be piping hot. Panoli should not be touching water. So take deep bottom pan and keep water level accordingly. Just before spreading the batter, add fruit salt(eno...

Potato is very special vegetable for all. This is a Kashmiri dum aloo sabji which can be made at home easily. It can be served with phulka roti or punjabi naan and curd. Ingredients : 500gm medium-sized round potato curd 2 tablespoon fennel seed powder(one of the most important ingredients) 1 tablespoon Kashmiri chilli powder 1 tablespoon cinnamon-1 small stick  8-10 seeds of cardamom  jeera 1 teaspoon hing pinch green chilli 1-2 pieces 1 onion medium-sized ginger 1 inch garlic 2-3 clove oil to fry-mustard oil is generally used, but I use ground nut oil) sugar as per taste salt as per taste Method :  Wash and pressure-cook a medium-sized round potato for 1 whistle only. Allow to cool, remove the peel, and poke with a toothpick multiple times around the potato. Make onion, garlic, ginger and green chilli paste. Make a smooth paste. Take hot water and soak kashmiri red chilli for 10-15 minutes.  Take oil in a kadhai for frying. Fry the potato till it becomes golden bro...