Mamaskitchen

Masoor dal is a Indian red lentils. Lentils are an everyday staple food throughout India. They are great source of protein, fiber, vitamin B, iron and zinc. There are two type of masoor one is the whole or sabut masoor with skin and the other is red or lal  masoor dal. There are varieties of dishes made from masoor like khichadi, soups, dal tadka....I have prepared masala dal recipe adding coconut, home made mix masala and served with hot steam rice and potato sabzi. Here goes the recipe. Preparation Time: 20 minutes Cooking Time: 12 minutes Serves: 3-4 Step By Step Method: 1. Wash the dal 2-3 times under running, add one cup water, salt and turmeric powder keep for ten minutes. 2. Now switch on the gas and let it cook for 4-5 whistles. 3. In a pan add oil, let it heat then add mustard seed let it crackle, then add cumin seed and asafoetida. 4. Add chop onion sauté till translucent, add green chillies and mix masala sauté. 5. Now add the coconut

Baingan bharta or Baingan ka bhurtha or Wangyacha bharit is a part of the national cuisines of India. It is also very popular cuisine in Pakistan and Bangladesh. It is a vegetarian dish served as main dish or full meal can be served with bhakri, chapati, puree or flat bread. The baingan is (eggplant or aubergine) roasted or grilled given a smoky effect of charcoal, then smashed or chopped, blended with spices and cooked in mustard oil.  It is yummy and one must surely try...... Preparation Time: 15 minutes Cooking Time: 15 minutes Serves: 4-5 Step By Step Method. 1. Roast the Brinjal or baingan on gas medium flame. 2. Peel the skin and chop or smashed it. 3. Put oil in the kadai, let it heat then add chopped onion sauté till translucent. 4. Add ginger, garlic, chillies chopped and sauté it. 5. Add chopped tomato and fry till oil separates the side. 6. Now add green peas and sauté for two minutes. 7. Cover and take a steam.

Kala vatana recipe or kala vatana amti or Kala vatana gravy recipe is a full meal served with rice, bakari or chapati. Kala vatana is also known as black peas. This recipe is found in Maharashtrian houses and it is a special dish prepared during Ganesh Chaturthi festival offered as naivedya or prasad. It is a blend of spices and coconut mixture. It is a healthy legume. Let's begin with step by step method. Wash the kala vatana under running water for 3-4 time, then soak the kala vatana for 7-8 hour or overnight. Then boil it in cooker for 4-5 whistle. I have added the spices, coconut along with the kala vatana and took 4-5 whistle together. 1. In cooker put oil let it heat, then add mustard seed let it splutter. 2. Now add curry leaves. 3. Add chopped onion and sauté it. 4. Add the tomatoes and sauté. 5. Add the slit brinjal. 6. Add the mix masala and turmeric powder. 7. Now add the kala vatana and give a quick stir. 8. Add the coco

Bhindi sabzi or Bhindi bhaji recipe is tasty side dish or one meal served with chapati, pav or bread. There are varieties of dishes that can be prepared from bhindi, but I have prepared a simple, quick and yummy sabzi without onion or tomatoes. Preparation Time: 10 minutes Cooking Time: 10 minutes Serves: 3-4 \ Step By Step Method. 1.Add oil in kadai and let it heat. 2. Add the cubed bhindi. 3.Now add mix masala, turmeric powder, salt. 4. Add the kokum. 5. Cook till the bhindi is done. 6. Serve it hot with chapaties. Ingredient: 1/4 kg bhindi 2 tsp mix masala  1/2 tsp turmeric powder salt to taste 2 nos kokum 3 tbsp oil Method: In a pan add oil, when heated add chopped bhindi. Sauté for a while, then add mix masala, turmeric powder, salt and kokum. Cook on slow flame till bhindi is cooked. Ready to serve. Notes: Do not put lid or steamed water on lid drip into the bhindi and make it sticky. Adding kokum prevents stickiness.

Aloo or Potato sabzi is very easy, quick and simple recipe. It can be served with chapati or steam rice and dal or puree. Aloo or potato sabzi is the blend of very few ingredients which is easily available in kitchen. Preparation Time: 10 minutes Cooking Time: 7 minutes Serves: 3-4 Step By Step Method 1. Boil the potato or aloo, then peel the skin and cube it.                                                                            2. Add oil in kadai when hot add mustard seeds let it splutter.                                                                     3. Take chopped green chillies, curry leaves, asafoetida, turmeric powder and cumin seeds. 4. Add all the ingredients to oil and sauté it. 5. Add the cubed potatoes to it and sauté it. 6. Add salt and let it cook for five minutes. 7. Then squeeze lemon, give a quick stir and switch off the flame. 8. Aloo or Potato sabzi is ready to serve, garnish coriander leaves and serve.