MittusMom

  Bread Upma  Another healthy option for breakfast if we use brown bread or multigrain bread of course! : ) This recipe I haven’t used tomatoes because I didn’t wanted mushy texture to my Upma! It you like it that way do add tomatoes!  Ingredients 5 slices of bread(chopped in small pieces) 1 teaspoon mustard seeds Pinch of hing/asafoetida  4-5curry leaves  1 green chilli  1 medium onion 1 teaspoon red chilli powder 1tablespoon roasted peanut powder  1/2 table spoon lemon juice  1 teaspoon sugar Salt as per taste  Desiccated coconut for garnish  How to make the recipe Heat oil in a pan on low to medium flame Add mustard seeds, let it crackle  Now add hing/asafoetida, curry leaves, green chilli, onions and sauté till the onion turns pink After the onions are well sautéed add red chilli powder sauté for a second  Later chopped bread pieces and sauté for a minute  Now add roasted peanut powder and stir Cook till the edges get slightly crispy, stir in between 

Chapati Chivda | Roti Chivda Chapati Chivda is one of our favourite breakfast option, it is savoury and filling. My mom used to make this for us if there were any leftover chapati or Bhakri from last night.  Make this yummy snack let me know how you liked it in comment section below. Ingredients   Three chapatis  2 tablespoon oil/ghee 1teaspoon jeera 1teaspoon sesame seeds 1 medium onion 5 curry leaves 1 small green chili (optional) 1 teaspoon red chilli powder  Pinch of turmeric  Salt as per taste How to make the recipe Make fine pieces of fresh/leftover chapati (use mixer to pulse for couple of mintues or do it by hand) Heat oil in a pan on medium flame Add cumin, let it crackle  Add  curry leaves, green chilli, onions and sauté till the onion turns pink At this point you can add sesame seeds or add as garnishing Once the onions are cook down add chilli powder, turmeric powder and sauté for a second or two Now add chapati/Roti pieces and

Karela Sabzi | Bitter Gourd Sabzi I am sharing a simple stiry fry version of bitter gourd which can be enjoyed with chapati/roti or with dal chawal. Also, I assure you this recipe does not give bitter taste. So give it a try and let me know in the comment section below. :) Ingredients  250 grams Karela/Bittergourd  4 tablespoon oil   5-7 curry leaves optional  1 teaspoon Kashmiri red chilli powder 1/4 teaspoon turmeric powder 1 medium onion 2 medium tomato Salt as per taste 1 teaspoon chopped garlic  1/4 teaspoon sesame seeds for garnish   1 tablespoon chopped coriander leaves    How to make the recipe Wash and slice bitter gourd thinly, discard the seeds In a bowl add sliced bitter gourd, salt and mix well. Keep it aside for 15-20mins Rinse the soaked bitter gourd with water nicely, squeeze out the extra water  Heat oil in a pan on low flame. Add bitter gourd to it and saute  Keep stirring the bitter gourd in between Saute till it gets nice

Blueberry Pancake   With  Wholewheat Flour And Jaggery I was searching for eggless version of pancake recipe and landed straight on @ rakskitchen.net   I have been Following her since a long time and her recipes are simply great.  Although I didn’t follow exact same recipe  I made few alternations based on what I had in my pantry. Also, I would like to mention, this is my first time making pancake, they weren’t fluffy because I made them little thin. Adding little extra batter to your pan can achieve that fluffy texture to your pancakes. This recipe yields 5 bite sizes pancakes. Ingredients   1/ 1/2 cup whole wheat flour 1 1/2 cup milk 1/2 cup blueberries 1 tablespoon jaggery 1/2 tablespoon baking powder 1 tablespoon melted butter 1/2 teaspoon cinnamon powder Pinch of salt Honey and butter for topping How to make the recipe   In a bowl sieve all dry ingredients   Add milk and whisk well. There shouldn’t be any lumps Then add melted butter

Beetroot Paratha Beetroot paratha is healthy recipe specially if you have picky toddler.  I made this for my little boy who hates beetroot but eat good when I make paratha.   I use mild spices for this and rolled thin paratha so it can cook nicely and remain soft for LO.  It can be served as is or with any chutney or curd. And the most important part is the dough doesn’t need resting time. Ingredients  1/2 cup grated beetroot (use small grater) 2 cup whole wheat flour 1 tablespoon chopped mint leaves 1 tablespoon chopped coriander leaves 1/2 tablespoon finely chopped curry leaves turmeric as desired (optional) 1 teaspoon Kashmiri red chilli powder 1 tablespoon sesame seeds (optional) Salt as per taste Oil/ ghee as needed wheat flour for rolling paratha  How to make the recipe Wash beetroot under running water. Peel the outer skin and place it aside. Grate beetroot finely in a bowl To same bowl, add all the ingredients except oil/ ghee. Begin to kne

Spinach Paratha | Palak Paratha I love making Parathas any time of the day. I have tried various recipes. Today I present this simple three ingredients recipe. Also, Spinach is a superfood and somehow wanted to incorporate it to my LO diet. Ingredients   1 cup chopped spinach leaves  2 cups whole wheat flour  1 tablespoon lemon juice  Salt as per taste How to make the recipe   Wash spinach leaves and drain Finely chop the leaves and add into bowl Add wheat flour, lemon juice and salt If you wish to make it spicy. Add spices Knead together to make a dough Add little oil and knead to make a soft pliable dough Set it aside for ten minutes Make 5 equal sized balls Sprinkle flour over the ball and begin to roll paratha (thick or thin.. however you like) Heat a pan on medium flame Place a paratha over the hot tawa When you see small bubbles, flip it to the other side and toast it till lightly brown spots appear Apply oil all