mumma's kitchen

First rain and dalvada have some connections. Generally in Ahmedabad, Gujarat, we are fond of fried snacks made from pulses. Dalvada is one of the dish which we cherish during monsoon season. However, it can be eaten any time of the year. Ingredients: Moong dal -with chilka/skin 250 gm ginger small piece inch garlic3-4  green chilli 2-3 onion1 hing pinch salt as per taste fruit salt 1 spoon Method: Wash and soak moong chilkawali dal overnight in water(6-8 hours). Drain and wash with fresh water. Now add hing, a small piece of ginger, green chilli (one can add crushed green chilli in crushed batter also), salt and garlic(optional). Crush coarsely in a mixer grinder. Add finely chopped onion to batter.(optional to add onion). Take oil in frying pan and heat. Add fruit salt and mix well in one direction for 3-5 minutes just before frying. Take a spoonful of batter and put one by one in oil to fry. Turn on the other side also till it is golden yellow in colour.  Now fry green chil...

It is a popular Gujarati sweet made from simple ingredients and easiest method . It need only 3 ingredients which are easily available at home. Ingredients: Wheat flour 1 cup ghee 3 teaspoon sugar 1 cup warm water 3 cups garnishing-grated dry fruits cardamom(optional) Method: Take a broad pan and add ghee. Once ghee is melted, add wheat flour and stir continuously to avoid any lumps at low-medium flame. Make sure flour doesn't get burnt. Once flour is cooked, it will have a beautiful aroma and with turn its colour to reddish, ghee will also be separated at the edge. Add sugar  and cardamom(optional) and stir till sugar is melted. It will take about 4-5 minutes for sugar to get absorbed and water to be evaporated. Keep stirring, ghee will get separated from the bottom of the pan is a sign of sheera is ready. Turn off the heat, garnish with dry fruits. Serve hot. It is healthy and tasty too.

Coconut -stuffed patties from Anand is my favorite. Aloo pattie recipe is equally tasty. It can be used as a chat or with ragda patties. Other kind of patti include veggie patty which is used for Burger. Sabudana patties or vada are used during fast. Even sweet potato patti also tastes yummy. Raw banana pattie is also a good option. Ingredients : boiled potato 3-4 fresh coconut grated 3-4 teaspoon coriander3-4 teaspoon green chili-ginger paste 1 teaspoon garam masala 1/2 teaspoon salt as per taste sesame seeds 1 teaspoon lemon juice 1 sugar 1 teaspoon breadcrumbs 1/2 cup oil for shallow frying Method For stuffing: Take 1 teaspoon of oil in a pan and saute coconut. Add sesame seeds, sugar, coriander, green chilli-ginger paste, and garam masala and saute all together on low flame heat. Allow to cool it Wash, boil, peel, grate potato. Add salt and mix. Make a ball with a hole in it. Add stuffing and cover the hole. Make it flat and round in shape. Roll in breadcrumbs/corn flour. Shallow ...

This is a very delicious dish. Mumbai is known for Vadapav. But at my home if our parent's guests (senior citizens come)we make this on their demand-Batakavada and green chutney. This is a very special dish and sometimes part of Sunday lunch also. Ingredients: potato boiled and grated 500gm ginger-chilli-garlic paste-fresh 2 teaspoon(can take more if you like spicy) finely chopped dhania powder 1 teaspoon salt to taste corn flour-4-5 teaspoon for binding the stuffing For batter: Besan 1 cup to make batter dhania powder 1 teaspoon turmeric powder 1 teaspoon chilli powder1 teaspoon oil for frying Method: Wash, boil, peel, and grate potato. Add salt, ginger-garlic-chilli paste, coriander and mix well. Make small balls and roll them in cornflour for proper binding. Keep aside. Take besan, add chili powder, dhania powder, turmeric powder, and salt. Add water to make a batter that can coat the potato ball. Add fruit salt just before adding potato balls and mix well in 1 direction. Heat o...

 Gota is my pappa/s favorite farshan. Generally, mummy used to make it on Sunday in our elaborated lunch. Ingredients : 2 cups gram flour/besan 1/2 cup coarse wheat flour 2 cup fenugreek leaves(washed and finely chopped) 1/2 cup coriander 1-2 green chilli small piece of ginger 1 cup curd crushed black pepper garam masala 1/2 teaspoon Fruit salt 1/2 sachet (small one) salt as per taste turmeric powder 1 teaspoon chili powder 1 teaspoon dhania powder 2 teaspoon oil for deep frying riped banana(optional) Method : Mix besan and wheat flour. Mix all spices including salt. Mix well. Now add grated ginger, finely chopped green chili, coriander, curd, and finely chopped fenugreek leaves. Add warm water and make a batter. Add fruit salt and mix in one direction for about 2-3 minutes. This will help to make gota soft and fluffy. Batter should be of a thick consistency.(like that of idli or dahi vada). take oil in a pan and heat it. Once the oil is heated, add a small ladle (small-sized spoon...

 My mother likes this dish very much. It is rich in protein and easy to make. Ingredients : Urad dal 1 cup green chilli 1 ginger-small piece oil for deep frying fresh curd 2 cups salt as per salt-both for curd and vada sugar 2-3 teaspoon. If u dont like sweet version, avoid sugar roasted jeera powder 1 teaspoon red chilli powder 1 teaspoon green chutney  tamarind chutney Method: Wash and soak urad dal overnight. Take a mixer add dal, ginger, green chilli and crush to prepare a batter. The batter should be finely crushed. Add a pinch of salt and mix well in one direction for 2-3 minutes. This step will bring fluffiness to this dish. Keep it covered and allow it to settle for 3-4 hours. Take a pan with oil for frying. Take a big spoonful of batter, once the oil is heated well, add one by one. It will swell and turn golden yellow in colour. Turn and fry the other side also. Take a bowl with water. Add these vada to this water to soak for half an hour. Press and remove excess wate...

 It is the most popular dish of Gujarat generally eaten during monsoon. Ingredients For batter besan 1 cup turmeric powder 1 teaspoon salt as per taste-add in batter keeping in mind the batter will coat vegetables which do not have salt in them. dhania powder chilli powder 1 teaspoon fruit salt 1/2 sachet water for batter Vegetables of choice- sliced potato-the most commonly used 1medium sized ripe banana 1 small sized onion 1 medium-sized cauliflower-floret 5-6  capsicum-square pieces 5-6 vadhvani chilli-to be stuffed 5-6  oil for deep frying Method: Make a batter by adding all the ingredients except vegetables. The batter should be of a thick consistency so it can coat vegetables to be fried. Add fruit salt and mix in one direction for 2-3 minutes continuously just before adding vegetables. It will make a soft and fluffy coat after frying. Vadhvani chilli stuffing: Wash and make a slit in chilli and remove seeds. Mix dhania powder, sugar, salt, chilli powder and stuff i...