Whole Wheat Pizza Crust Recipe

Ingredients:
* 1 teaspoon white sugar
* 1 1/2 cup warm water (110 degrees F/45 degrees C)
* 1 tablespoon active dry yeast
* 1 tablespoon olive oil
* 1 teaspoon salt
* 2 cups whole wheat flour
* 1 1/2 cup all-purpose flour

Directions:

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.


Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and kneads until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.

Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings (sauce, cheese, meats, or vegetables).

Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Khaja

Ingredients:  
• 250 gm All Purpose Flour
• 100 gm Ghee
• 100 gm Sugar
• A pinch on salt

Method:
Prepare the dough hard by adding 2 tsp oil and a pinch of salt in all purpose flour.
After your Dough is ready, prepare small Roti with the dough.
Take three roti made out of this dough and apply ghee on all three roti and keep these roti together.
Role all these roti’s together and prepare a roll of it.
Cut this role in small peaces as shown in figure, and deep fry it until golden brown.
Keep this aside.
Now prepare sugar syrup with 100 gm sugar, and dip these cut peaces of small roll in the syrup and after removing them from this syrup keep them aside for get into the room temperature.
Your Khaja are ready to serve.

Happy Diwali

Toor Daal

Ingredients:

1 cup Tuvar (Toor) Daal
1 Pinch Turmeric Powder
Salt To Taste
Lemons
1/2 tsp Jaggery
1 Pinch Asafoetida
1 tbsp Ghee
2 Dry Red Chillies
1/4 tsp Cumin Seeds
3 Garlic Cloves

Method:
Pressure cook tuvar dal with sufficient water and turmeric powder.
Mash the dal, after it has been cooked.
Chop the garlic cloves finely.
Heat the ghee in a pan, add cumin seeds, dry red chillies and garlic cloves. Fry till they pop up.
Add the dal with 2 cups of water and salt.
Cook until the toor daal boils, then add jaggery. Cook for 4-5 minutes more.
When the tuvar dal is cooled add lemon juice and serve.

Aloo Matar (Potato Green Pease)

Ingredients:

3 Potatoes
1/2 cup Peas
Salt To Taste
3 Green chilies
1 Onion
3 Tomatoes, chopped finely
1 inch Ginger
1/2 tsp Coriander powder
1 tsp Red chili powder
1/2 tsp Garam masala
2 tbsp Oil
1 tea spoon Turmeric powder
Handful Pinch Coriander leaves

Method:
• Boil the potatoes and peas. Cut half the potatoes into big pieces and mash the other half.
• Grind onions, chilies, ginger with little water to fine paste.
• Heat oil, add mustard seeds, cumin seeds and fry till they pop up.
• Add the ground paste and fry until it is done.
• Add tomatoes, salt, turmeric powder, red chili powder, coriander powder, garam masala and mix well.
• Add the boiled potatoes, peas, one cup of water. Cover and cook for few minutes.
• Garnish with coriander leaves and serve hot with parathas.

Aalu Baigan (Brinjal Potato)

                                                 
Ingredients:
Brinjal  – ½ kg, 3-4 nos, cut into medium pieces
Potatoes – 2 medium size, peeled and cubed
Onion – 1 medium size, finely chopped
Tomato – 1 medium size, finely chopped
Ginger – 1 inch piece, peeled and crushed
Garlic – 2-3 cloves, peeled and crushed
Green chilli – 1-2, small, slit into halves
Chilli powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Cummin powder – 1 teaspoon
Mustard seeds – 1 teaspoon
Salt – 1 teaspoon or as desired
Oil – 1 tablespoon
Coriander leaves – for garnishing

Method:

Dice the Brinjal and potato into a bowl with cold water (to avoid it turning brown). Pop the mustard seeds up heating the oil in a large pot. Add garlic, ginger, and green chilli and stir for one minute. Add onions and saute until tender. Add tomatoes and fry until oil starts to separate. Add all the spices and fry for 2-3 minutes. Add potatoes and fry for 4-5 minutes. If required add a little water at this time. Add Brinjal and fry for 3-4 minutes. Add in 2 cups of water and simmer for approximately 25-30 minutes. When potatoes and Brinjal are fully cooked, garnish with coriander leaves. Enjoy! Good side dish for roti, rice, paratha, etc.

Gulab Jamun

Ingredients:

1 cup instant nonfat dry milk
1/4 cup all.purpose flour
2 pinches baking soda
3 tablespoons melted ghee
3 to 4 tablespoons milk
1 cup light brown sugar
3 cup water
7 cardamom pods
2 cup oil
1 teaspoon vanilla essence


Method:
In a large bowl, mix dry milk powder, flour, baking soda
and ghee; using both hands, rub the mixture. Add the
milk to the ingredients. Knead for another 5 minutes.
Roll dough into small balls.

To prepare syrup, boil the brown sugar and 3 cups water
in a pot for half an hour over low medium temperature.
Add 2 cups oil to a small pot and fry the small balls until
they are brown. After all balls are fried, reheat the sugar
water. Add cardamom seed. As soon as it begins to boil,
add the balls and simmer for 15 minutes.

When the balls absorb the syrup, turn off the heat.
Remove the balls with slotted spoon. Stir the essence into
the syrup and pour the mixture over the balls.
Serve hot or cold.

Gajar Halwa or Carrot Halwa

Ingredients:

    * Carrots - 6 (grated finely)
    * Milk - 3 cups
    * Sugar - 1 cup
    * Mawa - 1/2 cup (powdered milk)
    * Khoya - 3 tsp (ricotta cheese)
    * Almonds - 1/8 cup (chopped)
    * Cardamoms - 5 (skinned and crushed fine)
    * Pistachios - 2-3 (powdered)
    * Ghee - 1/4 cup (clarified butter)
    * Raisins - 1 tsp

Method:

    * Boil the carrots in the milk in an open pan maintaining a low flame. Constantly stir.
    * When carrots are cooked, take them out and drain any excess milk.
    * Pour milk powder (mava), the ricotta cheese and the sugar to the cooked carrots.
    * In a frying pan heat the ghee, now add the carrot mixture and keep high flame until the carrot paste loses the milky texture and later turns into golden brown color.Make sure sugar has totally dissolved.
    * Add the raisins, cardamoms, powdered pistas and the almonds.
    * Heat through and serve either hot or cold with cream on the side.

Dry fruit Kheer

Ingredients

    * Leftover plain Boiled Rice 1 cup
    * Cream Biscuits 8-10 [Vanilla or Cardamom flavour only]
    * Dry fruits 1/2 cup
    * Milk fresh 1 cup
    * Milk cream fresh 1/2 cup [optional]
    * Vanilla essence 2, 3 drops.[if served chilled]

Method

    * Mix leftover rice, biscuits and milk.
    * Boil it for about ten minutes or till it thickens a little. Mash the rice and biscuits with a masher so that biscuits mix well.
    * Add the cream and dry fruits. Mix well and boil for 2 minutes.
    * Pour the kheer in a bowl and add the essence.
    * Keep it in the freezer to chill or you can serve it hot also.

Shrikhand

Shrikhand is popular sweet dish of India. Here is Shrikhand recipe
Ingredients:

    * 1/2 kg. Curds
    * 300 gms. Sugar
    * 1/2 tsp. cardamom powder
    * Few strands saffron
    * 1/2 tbsp. pista and almond crushed

Method:

    * Tie curd in a clean muslin cloth overnight. (6-7 hours).
    * Put into a bowl and add sugar .Mix it.
    * Keep aside for 25-30 minutes to allow sugar to dissolve.
    * Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
    * Beat well till sugar has fully dissolved into curd.
    * Pass through a big holed strong strainer, pressing with hand or spatula.
    * Mix in cardamom powder and dissolved saffron and half nuts.
    * Empty into a glass serving bowl, top with remaining nut crush.
    * Chill for 1-2 hours before serving.

Kalakand

Kalakand is very Tasty sweet, this is one of my favorite sweet, I am sure that is you taste it for once you will definitely like it.
Ingredients:

    * 2 litres Milk
    * 1/2 to 3/4 cup Sugar
    * chopped nuts to decorate (pista, almonds)
    * Silver foil (optional)
    * 1/2 tsp. Citric acid dissolved in 1/2 cup water

Method:

    * Boil half the milk .Add the citric solution as it comes to boil.
    * Turn off gas once the chenna settles down. Sieve through muslin cloth, press out excess water, take in a plate and press down. Note: Do not knead.
    * Put the remaining milk in a heavy pan and boil to half.
    * Add the chenna and boil till the mixture thickens. Stir continuously.
    * Add the sugar and continue to cook, stirring all the while till it softly thickens into a lump.
    * After Setting it in a tray, you can apply silver foil and sprinkle with chopped nuts.

Bhel Puri

Ingredients:
 
2 cups puffed rice
1 cup cooked chickpeas
2 medium potatoes, cooked, peeled and cubed
1 small onion, finely chopped
2 oz. crushed potato chips
2 oz. salted peanuts
1 tbsp. tomato sauce
1/2 tsp. salt or to taste

Method:

Mix the puffed rice, chickpeas, potatoes, onions
and peanuts. Add tomato sauce, mix well and
then sprinkle salt and the sev/potato chips. The
mixture must be made immediately before
serving, or the puffed rice will turn soggy.
You can also add some lime juice to taste.

Sambhar

Ingredients:

1 cup toovar dal (arhar)
1 tomato, chopped
1 onion, chopped
2 brinjals, cubed
1 drumstick, cut into 4 pieces
1 potato, peeled and cubed
1 tablespoon tamarind pulp (imli)
salt to taste
6 to 8 red chillies
1 tablespoon coriander seeds
1 teaspoon fenugreek seeds (methi)
1 tablespoon toovar dal (arhar)
1 tablespoon split Bengal gram (chana dal)
1 tablespoon split black gram (urad dal)
1 teaspoon turmeric powder (haldi)
1/2 teaspoon asafoetida (hing)
1 teaspoon oil
1 teaspoon mustard seeds
6 curry leaves
1/4 teaspoon asafoetida (hing)
2 tablespoons oil

Method:
1. For the sambhar masala:

Heat the oil and roast red chillies, coriander seeds, fenugreek seeds (methi), toovar dal, chana dal, urad dal, Haldi and Hing for the sambhar masala in it.

Grind to a fine paste in a blender using a little water. Keep aside.

How to proceed:
1. Wash and pressure cook the dal, tomato, onion, brinjals, drumstick and potato with 2 cups of water.
2. Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.
3. Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle. Add this to the sambhar and simmer for 15 minutes.
4. Serve hot with Idli, Dosa or Mendu Vada

Idli

Ingredients:

Rice: 2 cups
Urad Daal (white) : 1 cup
Salt : 1 1/2 tblsp
A pinch of Baking Soda
Oil for greasing


Prepration:

* Pick, wash and soak the daal overnight or for 8 hours.
* Pick, wash and drain the rice. Grind it coarsely in a blender.
* Grind the daal into a smooth and forthy paste.
* Now mix the grinded rice and daal together into a batter.
* Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
* Idlis are ready to be cooked when the batter is well fermented.
* Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
* Steam cook idlis on medium flame for about 10 minutes or until done.
* Use a butter knife to remove the idlis.
* Serve them with sambhar or chutney.

Tips:

* Cooking oil can be applied on the tray, before the dough is poured into the same, so its easier to take the cooked idlis from the tray.
* To make the idli soft, add two table spoons of cooked rice while grinding the rice in the grinder/mixie.
* One table spoon of Fenugreek may be added for extra flavor.

In My Next post I will give the recipe for sambhar and Chutney

Tikka Paneer Kebabs

Preparation Time: 5 minutes
Cooking Time: 10 – 15 mins
Number of Portions: 10
Portion Size: 100g

Ingredients:

31/2 x 227g (27oz) Packs of paneer
3 Red peppers
88g (3oz) Sharwood’s Tikka Paste
262g (9oz) Natural yoghurt
1 tbsp Gram or plain flour

Method:

1. Dice the paneer into 12.5g cubes, or each 227g into 18 portions (3 x 6).
2. Cut the red peppers into roughly equal size cubes.
3. Now place a cube of paneer onto a kebab skewer followed by a piece of
red pepper, repeat twice.
4. In a large mixing bowl blend the yoghurt, flour and paste together.
5. Now coat the kebabs with the tikka mix. Ideally allow marinading overnight
on a baking tray or in a large bowl.
6. Oven bake for 10 – 15 mins at 180°C / 350°F / Gas Mark 4.
7. Serve with fresh leaves flavoured with chopped coriander and a warm naan.

mummaskitchen: Palak Paneer

mummaskitchen: Palak Paneer

Tomato Chutney (Tamatar Chutney):

1/4 cup vegetable oil
1/2 teaspoon cumin seeds
6 to 8 cloves garlic, coarsely chopped
4 to 6 green chilies, halved and seeded
1 lb. ripe tomatoes, coarsely chopped
1 teaspoon paprika
Cayenne pepper, to taste
Salt, to taste

Method :
Heat the oil in a skillet over high heat. Add the cumin
seeds and fry for 10 seconds. Add the garlic and halved
chilies and cook for 1 minute. Add the remaining
ingredients and stir to combine.
Reduce the heat and simmer uncovered for 1 hour,
stirring occasionally, until the tomatoes are reduced to a
thick paste and the oil has separated. Cool and serve at
room temperature. Will keep covered and refrigerated for
1 week, and frozen for several months.
Makes about 1 cup.

Dal Dhokali

Ingredients:

250 grams tuver dal,
200 grams wheat flour,
3 green chilies
3 tbsp. -green chili paste
50 grams groundnut
25 grams cashewnut,
1 tbsp. Turmeric powder
1 tbsp. Mustard seeds,3-4 cloves
2 cinnamon2 tomatoes
1 tbsp. Tamarind100 grams brown sugar,
salt , 1 tbsp. Garam masala,
1 tsp. Ajama4-5 tbsp. Oil,
2 tbsp. Red chili powderasafetida
½ cup cilantro leaves3-4 tbsp. Ghee.


Method:

Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency. Wash tuver dal and pressure cook it for three whistles. Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves. When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal. Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well. Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal. Boil for 10 minutes and remove. serve warm. Sprinkle cilantro leaves.

Palak Paneer

Ingratiates :

* 3 bunches of spinach (fresh and cleaned)
* 100 gms paneer
* 1 onion
* 3 tablespoons of butter
* 3 to 4 bay leaves
* 1 teaspoon cumin seeds
* Salt to taste
* ¼ teaspoon of black pepper powder
* ¾ teaspoon ginger-garlic paste
* ½ teaspoon green chili paste
* 1 teaspoon garam masala powder
* 2 tablespoons of vegetable oil


Preparation of palak paneer:

* Mix the ginger-garlic paste, green chili paste and some water with spinach.
* Put the mixture in a pressure cooker, steaming it for about 7-8 minutes
* Blend the mixture in a blender to make an even thick spinach paste.
* Cut the paneer into small cubes.
* Heat oil in a pan and then deep fry the paneer cubes till it is light brown.
* In a cooking pan heat the butter and fry the bay leaves and cumin seeds. Add the chopped onion.
* Add salt, black pepper powder, garam masala.
* Add the fried paneer cubes and cooked spinach.
* Serve hot with rice

Samosa

Ingredients :

4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water

Method
Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts.
When the seeds splutter add the dry powders and fry for 10
seconds.
Add the mashed potatoes and green peas and mix well.
Mix in salt to taste.
Fry on a low flame for about 10 minutes.
Set aside.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
Take each portion and coat it with some maida so that
it does not stick to your hands.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circles with the round.
Take one half circle. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle.
Now hold the semicircle in your hand.
Fold the straight edge , bringing together the watered edges.
Seal the watered edges.
You should now have a small triangular maida pocket.
Stuff it with the potato mixture and now water-seal the
upper edges.
Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve
with mint chutney or tomato sauce.
Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside.

Paneer Butter Masala

Paneer Butter Masala

Ingredients:

300 gm Paneer
2 Onions
3tbsp Butter
2 tbsp Kashmiri chili powder
1 tsp Coriander powder
3 tbsp Tomato puree
1 tsp Ginger garlic paste
2 tbsp Cashew nut paste
1 tsp Turmeric powder
1 tsp Garam masala
1 Cup Fresh cream

How to make Paneer Butter Masala:

Wash Panner and cut in cubes and fry.
For making Paneer soft soak them in warm water.
Heat butter in a kadai and add the onion puree and cook. Wait up to turn over they turn light brown in color.
Add Ginger garlic paste to this mixture and sauté for sometime.
Then add Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and sauté for sometime.
Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid.
Finally garnish it with fresh cream.

Turmeric Milk

While many of us are aware of the numerous benefits of this deep, exotic yellow spice, few incorporate turmeric in our daily use, other than sprinkling a little of it in our daal and subzi. Turmeric, a member of the ginger family, has been used for healing by Ayurvedic means, since time immemorial. Turmeric has anti-inflammatory properties, and is an excellent antiseptic. In addition, it is great for the skin. So before investing in an expensive beauty product, take a look in your kitchen.

The turmeric you get in packets is not the pure form, which is why it is best that you try and find someone who supplies pure turmeric powder, or use the root and make your own paste.

A few months ago when experimenting in the kitchen I had cut my palm. Having seen my aunts and mother for ages in the kitchen, I instinctively reached for the turmeric powder and dabbed it in the cut stanching the blood and forming a clot. Now scientists tell us that turmeric is anti-bacterial – preventing infection and also helping heal the wound! Curcumin, the active ingredient in turmeric is responsible for its medicinal activity and pigmentation.

Here is a really simple recipe for the magical turmeric milk. At the first signs of a sore throat, or feverishness, sip this hot milk drink and call it a night! Wake up fresh and ready to take on the world!

While turmeric is safe in regular dietary amounts, it can cause stomach upset at high doses. Ask your doctor before using turmeric if you are pregnant or suffer from gallstones or bile duct obstructions. Do not take turmeric milk if you are allergic to dairy products.

Hakka Noodles

Ingredients:

• 2 cups Flat Noodles (also called Hakka noodles); boiled and strained
• 2 tsp Garlic (chopped)
• 3 Dried Red Chilies
• 1 small bunch Spring Onion
• 1 small Capsicum (sliced)
• 1/2 tsp Vinegar
• 1 1/2 tbsp Oil
• Salt to taste
How to make Hakka Noodles:

• Cut the spring onions into 1/4" pieces.
• Grind red chilies and garlic.
• Heat oil in a pan, add chilly and garlic and fry for a minute.
• Now add capsicum and fry till it tenders.
• Put spring onion and continue frying for 2-3 minutes more.
• Now add boiled and strained noodles and salt (to taste) and mix well.
• Add vinegar and mix it well.
• Hakka Noodles is ready to serve

Source : mummas-recipe

KHANDVI

Ingredients:


1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
1 tbsp Oil

For seasoning:

2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves


Preparation:

* Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
* Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
* Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
* When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
* Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
* Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
* Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

Boondi Raita

Ingredients:
1 cup fresh Khari (salted) Boondi
2 cups curd/yoghurt whisked nicely, chilled.
-½ cup pomegranate seeds
8-10 fresh torn mint leaves
½ tsp cumene powder
½ tsp sugar
½ tsp Red chilli powder
Salt to taste


Method:
Whisk the curd well.

Add cumene powder, sugar, Red Chilli powder, salt, mint leaves and mix nicely.

Just before serving add the Boondi, pomegranate seeds, and mix well.

Serve immediately with parathas.

Upma

Ingredients :

Sooji - upma Rava 1 Cup
Ginger 1 " inch piece chopped finely
Chilies red or Green 2 Nos
Onion medium size 1 No chopped lengthwise
Salt Acc to taste
Oil 2 tbsp.
Water 2 Cups

Seasoning

Mustard Seeds 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Hing 1 tsp
Curry leaves few.

Methods :

Dry roast sooji for few minutes & keep aside. Take care not to brown them. Heat Oil in the same pan & do the seasoning. Add chilies, ginger & Onion fry till translucent.

Add salt,water & let it come to boil at which point add the sooji gradually. Keep stirring & take care as not to form lumps.

simmer the stove,cover & let it cook for 5 minutes. Switch off the stove,combine & Serve hot.

Source : Mumma's Recipe

Egg Omelette

Ingredients:

2 Eggs
1/4th onion (finely chopped)
1-2 green chilies (finely chopped)
1/4th tomato (chopped),
optional 2 tbsp
chopped coriander leaves
Salt To Taste 1/4th tsp red chili powder or to taste 1 tbsp milk Oil to fry

Method:
Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.

Beat the mixture until foamed.

After it is blended, cook your egg as desired for a fluffy egg! I like to cook my eggs in a little olive oil.

Vegetable sandwich

Today I will going to tell you about a very quick recipe, its easy to prepare and can be a complete diet. their can be a various ingredients for preparing it, what ever you like you just put between two slice of bread. I am posting here a basic method for preparing sandwich.

and also I would like you to explore more different ingredients by your self.

Ingredients
* Bread, thinly sliced
* Tomatoes or cucumber, thinly sliced
* Butter
* Black pepper
* Salt

Procedure
1. Place the 2 slices of bread on the counter and spread lightly with butter. Sprinkle the black pepper and salt lightly over the butter. 2. Place the tomato or cucumber slices on 1 of the bread slices. Place the other slice on top and cut in half with a knife

If you like you can grill it also, I like a grilled one.

Poha

Another very quick recipe is Poha, Which is easily available in grocery shops and takes not more then 10 minutes to prepare.

Ingredients:

Poha : 2 cups
Mustard Seeds : 1 tsp
Cumin Seeds : 1 tsp
Green chillies : 4 nos
Onions : 1 nos
Tomatoes : 3 nos
Tumeric : 1 tsp
Curry leaves : few salt : As per taste

Methods :
Take the Poha in a colander & wash & drain it. Heat Oil in a pan season with mustard,cumin,chilli,curry leaves. Add Onions & fry till translucent. Add tomatoes ,tumeric,salt & fry it nicely. Finally add Poha & mix gently. Serve hot as a light meal. You can add little sugar and lime juice for taste, garnish it with fine chopped onion and Sev, and enjoy.

Paratha

Ok gusy, Hear again a basic dish called Paratha, following is its recipe:

Ingredients

4 cups Wheat flour
3 tablespoons Melted butter
1 teaspoon Salt
1 1/4th cup Water
Oil for basting the paratha
All purpose flour for rolling

Method

1. Add the melted butter to the wheat flour. Make a well in the center and add the water. Knead well to make a medium soft dough. Keep kneading, go ahead use that elbow grease, for about 5 to 8 minutes. Set aside for 20 minutes.

2. Divide into equal balls about 2" in diameter. Roll out each ball approximately 4" in diameter, smear oil and dust with all purpose flour. Fold into half, so it looks like a "D". Again smear oil on the "D" and dust with all purpose flour.

3. Fold again and it will look like a triangle. Roll out the triangular shape till it is 1/8th inch thick.

4. Cook it on one side, on a" tava" or griddle, for 30 seconds and turn over. Smear oil over the top of the side that has been cooked first. Fry both the sides till golden brown and crisp on a slow medium flame.

5. Serve hot. To keep warm keep in a recloseable tin lined with paper towels to absorb the moisture. When eaten hot off the pan it is mouth watering good.
To store : Let them cool down completely before placing in a container. If they are placed when still hot the condensation will ruin the paratha and make them soggy.

For a simple, rich indulgence, top a freshly made hot paratha with a dollop of whipped fresh white salted butter, break off bite-sized pieces from the edge, and dip them in the melting butter. Enjoy !

Moong Dal Khichadi

It is very easy to make and takes not more then half an hour

Ingredients

2 cups basmati rice
1/2 cup moong dal
2-3 finely chopped green chillies
1 tsp ginger-garlic paste
1 finely chopped medium size tomato
2 finely chopped medium size onions
5-6 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asofoetida
1/2 tsp turmeric powder
2 tsp red chilli powder
1/2 tsp garam masala powder
3-4 tbsp desi ghee
6 cups water
salt to taste

Method
1. Soak moong dal and rice for 15 minutes.
2. Heat ghee in pressure cooker
3. Add mustard seeds and cumin seeds and allow to splutter.
4. Now add asofoetida and curry leaves and green chillies. Then add onions.
5. Saute onions till transluscent.
6. Add ginger-garlic paste and saute for 2-3 minutes.
7. Now add chopped tomatoes and saute till the tomatoes are mashed.
8. Add the powdered masalas.
9. When ghee starts leaving sides, add the soaked rice and moong dal and water. Add salt to taste and stir in half the chopped coriander.
10. Cover and pressure cook (3 whistles)

The consistency should be slightly liquidy.

Garnish with remaining coriander. Serve hot with one tsp of ghee on top.

Is a complete meal in itself

Matar Pulao

Matar Pulao also known as peas pulao, is very easy to cook and takes around 30 min. to prepare.

Ingredients:

* 2 tbsps vegetable oil or ghee
* 1 large onion chopped fine
* 1 cup fresh green peas
* 1 cup Basmati rice
* 3 cups water
* 1/2 tsp turmeric powder
* Salt to taste
* 1/2 cup warm water

Preparation:

* Wash the rice well in running water and keep aside to soak for 30 minutes.
* Heat the oil in a deep heavy-bottomed pan. When it is hot add the onions and cook till soft.
* Add the peas and stir well.
* Add the rice and fry for 2 minutes.
* Add the 3 cups of water, turmeric and salt to taste to the rice and set it up to boil on a medium flame.
* Once the water comes to a boil, reduce the flame to a simmer and cover the pan.
* Cook till the water seems to have almost disappeared - tiny holes will form on the surface of the rice.
* Add the 1/2 cup of warm water all over the top of the rice and cover the pan again. Simmer for another 5-7 minutes and turn off the fire.
* Allow the rice to sit for 10 minutes and serve.

Introduction

Hi All,

I am Pratik, Their are so many things which are their in our mumma's kitchen which are their for making some good food, but apart from good food these things are used in some other things like curing some diseases also.

My blog is all about Mumma's food recipes and Mumma's different home made remedies.
Hope you will enjoy this.
Please comment so that I will keep on posting all the good articles.

Thanks You in Advance.
-Pratik :-)