mumma's kitchen

Thalipeeth  is an instant, lightly spiced, savory flatbread cooked using a combination of flours (multigrain) made flavorfully fragrant with fresh Indian spices. Thalipeeth is full of health and goodness. This recipe is dedicated to Nitafia who herself is maharastrian and makes perfect dishes.  While this  multigrain bhajani thalipeeth  is typically classified as a  breakfast recipe, this dish can also be enjoyed as a snack or a meal. The ingredients used in this recipe are wholesome, healthy, and filling, and these flatbreads are a great balance of all the essential food groups in one meal. Ingredients ·       1 cup Sorghum flour ·       1 cup wheat flour ·       ½ cup rice flour ·       ½ cup oats flour ·       ½ cup  chickpea flour ·       2 teaspoons...

  Amti Amti is a maharashtrian dal recipe, a comfort food for any day. This recipe is dedicated to Nitafia who herself is Maharastrian and makes perfect dishes. This amti recipe is slightly spiced and has both mild sour and sweet tones. The mild sour tones comes from tamarind or kokum and the light sweetness comes from jaggery.  Fresh coconut is also added to amti. It is not essential, but a dash of fresh coconut brings a lot of flavor and taste to any dish. You can serve amti dal with rice or roti. Use goda masala while making amti. if you use any other masala like garam masala then you won’t get the same results as garam masala has a different spice blend and goda masala has an altogether different one. Ingredients For Cooking The Dal ½ cup tuvar dal 1 pinch turmeric powder 1.5 to 2 cups water – for pressure cooking Other Ingredients For Amti Recipe 2 kokum or 1 teaspoon seedless tamarind tightly packed soaked in 2 ...

Lasuni Methi-besan sabji Ingredients:  methi-2 cups-washed, rinsed, finely chopped besan 1/2 cup 1 finely chopped onion 1 finely chopped tomato 1 small piece of ginger 4-5 pieces of garlic finely chopped (can add more as per choice) salt as per taste green chilli1-2 finely chopped red chilli powder1 teaspoon turmeric powder 1 teaspoon dhania powder 1 teaspoon lemon juice 1 cumin seeds 1 spoon hing-pinch methi seeds-8-10 pieces coriander-finely chopped to garnish oil2 tablespoon Method: This is a very yummy sabji.  Take a kadhai and roast besan. keep it aside and allow it to cool.  Use the same kadhia and add oil. Add hing, cumin seeds, methi seeds, finely chopped ginger, garlic, and onion and sautee. Add finely chopped tomato and add salt. Satuee for 5-10 minutes. Add besan mix and cook well. Add 1/2 cup water as needed and mix well so the lump is not formed. Now add finely chopped methi, add water, and mix well. Allow to cook on medium flame for 10-15 minutes. Stir in-be...

Palak-chana dal is a healthy option that is a rich source of iron and protein along with minerals . You can try various combinations. Moong dal can be used instead of chana dal. Mix bhaji like methi and palak leaves can be used. Ingredients: Chana dal 1 cup spinach 2 cups oil 2 tablespoon green chilli 2-finely chopped ginger 1 inch piece tomato1 finely chopped medium-sized onion (optional) 1 finely chopped medium-sized garlic (optional) 2 pieces salt as per taste red chilli powder 1 teaspoon turmeric powder 1 teaspoon garam masala 1 teaspoon cumin seeds 1/2 teaspoon hing-pinch coriander for garnishing  water 3 cups Method : Wash, soak, rinse and finely chop spinach. Wash, rinse and soak chana dal for about an hour. Take a pressure cooker/Insta pot. Add oil, heat it, add cumin seeds, thing, green chilli, tomato, garlic, onion and garlic (finely chopped or paste). Add salt and cook for about 5-10 minutes. Add spinach and dal, add water and cover the lid. Cook for 3 whistles. Once coo...

 Locha puri is a Gujarati style soft puri. It is deep-fried. It is made from whole wheat flour with some spices. It is generally eaten with aloo sabji, mango pickle-chundo/murrabo. It can be made crispy by poking with a fork and deep fry which is called kadak puri. It can be stored for a few days and used as a tea time snack or as a dry snack for kids' tiffin also. Ingredients:  2 cups wheat flour 1 teaspoon red chili powder 1 teaspoon turmeric powder 1 teaspoon salt 1/2 teaspoon carrom seeds 1/2 teaspoon cumin seeds 2 tablespoons oil and extra for deep frying Method:   Take wheat flour, add carrom seeds, cumin seeds all dry spices and 2 tablespoon oil. Mix well. Now add water and knead a relatively hard dough. Make small balls. Roll to make small puri. Take a kadhai and put oil on medium to high flame. Deep dry puri one by one, and turn to the other side once done on one side. It will swell like a ball. Take out on kitchen towel so extra oil is absorbed.  It tastes ...

 Thepla This Indian roti is a specialty of Saurashtra, Gujarat. It is simple but tricky while cooking. If not done well, it will not be of soft consistency. Generally this thepla are made while making dal-dhokli, and take away while travelling. Thepla goes well with potato ni suki bhaji and mango. It is eaten with mango pickle as an evening snack or in the break last also. Ingredients: Wheat flour 2 cups-10-15 pieces salt as needed red chilli powder 1 teaspoon turmeric powder 1/2 teaspoon carrom seeds 1/2-1 teaspoon oil-2 teaspoon and for cooking  Method:  Take wheat flour, add all spices and oil and mix well. Add water and knead a soft dough. Now make balls and roll as thin as you can(just like thin roti) using wheat flour while rolling. Now take tawa and heat it. Keep the flame on high and put thepla. turn to the other side as soon as you see the bubble on it. Apply oil turn on the other side and turn flame to medium. Press gently. Once done on both sides, take it from ...

  Churmu It is a healthy traditional Indian sweet. This is my favourite Indian dessert which is a speciality of my mother. It is made from simple ingredients. Ingredients :  Thick wheat flour-2 cup oil-1 tablespoon ghee 4 tablespoon sugar powder tablespoon or as per sweetness one likes warm water as needed Method:  Take thick wheat flour. Add oil and mix well. Make hard dough by adding warm water. Now make balls and roll thick bhakri. Take tawa and heat it. Cook on both sides till it becomes golden brown. Allow to cool. Crush with hand then crush with a mixer in pulses 2-3 times to make it a uniformly crushed mixture. Add warm ghee, and sugar powder as per the sweetness you like and serve warm. It is yummy.