mumma's kitchen

This recipe includes 3 different dishes. Each one has its own taste and way of eating. young tindola are best for cooking. The skin is smooth and green, inside flesh is white with small seeds. Mature Ivy gourd has red/orange flesh, discard them. Tindola nu shak use to be my brother's favourite sabji. Ingredients: tindola 250g mustard seeds 1/2 teaspoon salt to taste red chilli powder 1 teaspoon turmeric powder 1/2 teaspoon dhania powder 1 teaspoon hing-pinch oil  2 teaspoon sugar-1/2 teaspoon lemon 1 coriander for garnishing Method: Wash, trim both ends of tindola, cut long thin slices. Take oil in a pan and heat. Add mustard seeds to splatter, add hing and add sliced tindola. Add all masala including sugar, salt and mix well. Cover lid and pour water over lid. Let tindola cook with steam produced by this water. It will take about 10-15 minutes to cook. Check and adjust seasoning as per taste. Check if they have turned soft. Turn off the heat and  squeeze lemon, mix well, garn...

 This is a winter sabji made from simple ingredients. Generally eaten with bajra roti. Ingredients : Methi/fenugrek leaves-plucked 2 cups, washed and cleaned black brinjal oil 2 teaspoon salt as per taste  hing pinch as per taste(add salt when methi is cooked, as it reduced significantly, sometimes u end up having salty sabji)  carrom seeds 1/2 teaspoon dhania powder 1 teaspoon  turmeric powder 1/2 teaspoon red chilli powder 1 teaspoon garlic (optional) 2-3 cloves ginger 1 inch onion finely chopped(optional) lemon juice 1  green chilli-finely chopped coriander leaves to garnish Method: Pluck, wash and drain methi leaves. Finely chop them. Wash and chop black long brinjal into 2cm cubes. Take oil in a pan and heat it. Add carrom seeds, hing, ginger, garlic, green chilli paste and sautee. Add finely chopped onion and cook till translucent. Add brinjal and cook. Halfway add finely fenugreek leaves. Add water to cook. Now add all spices including salt and pinch of s...

This is a vegetable that can be eaten with bajra rotlo/ juvar roti. Even wheat roti can go well with it. Curd as a side dish will enhance the flavour.   Ingredients: valor papdi 250g long black brinjal 100g oil 2 teaspoon salt as per taste sugar (optional)-1 teaspoon hing-pinch chilli powder 1 teaspoon (more if one like spicy) dhania powder (1 teaspoon turmeric powder1/2 teaspoon carron seeds 1/2 teaspoon coriander to garnish  ginger 1 inch piece green chilli-1 finely chopped or make a paste with chilli, ginger and garlic lemon juice- 1 garlic (optional) 2 clove Method: Wash and dry valor papdi with cloth. Remove strings from both side as much as one can, trim ends also. Now split papdi into two and cut into half. Wash and clean brinjal. Cut into 2cm cubes and keep in salt water to prevent it turning it black. Heat oil in a pan. Add carrom seeds, hing, sautee. Add garlic, chilli and ginger paste. Now add valor papdi and allow to cook for 10 minutes. Once half cooked, add ...

This is a must try fried delicacy during  Diwali. At times we feel it is deep fried, maida etc but the moment we eat, we forget everything. I must bet 1 is never more as we used to get tempted to eat 3-4 at a time. It can be eaten with chai or relish alone. It can be made sweet by dipping it in sugar syrup.  Ingredients: Maida 2 cups Salt as per taste Ghee 3-4 teaspoon warm water to knead the dough oil for deep frying sugar to make sugar syrup 1/2 cup Method: Take ghee, add maida and mix well in one direction for 5-10 minutes. there will be formation of froth. Keep it aside. Take flour, add salt, ghee and mix well.  Add warm water to knead dough. Make a soft dough. Cover and keep it aside for 10-15 minutes. Now roll to make a thin big puri about 8-10 inch.spread maida-ghee frothy mixture all over and roll the whole puri, make sure to roll it tightly. Now cut the roll to get small roll. Press or roll to make it little thin and round - shaped puri. Take oil for frying. Heat...