MittusMom

Sugar Doughnuts  I made these on special demand from my little one! Probably little one watched it somewhere on the TV So here it goes  Ingredients  1-1/2 cup APF/ Maida + little for dusting/ rolling doughnuts  3/4 cup warm milk 2 tablespoon sugar + little powdered sugar  1 teaspoon instant yeast  2 tablespoon butter  1/2 teaspoon salt  Pinch of nutmeg (optional, please do add it gives subtle flavour to the doughnuts) Method  1. In warm milk add sugar, mix until the sugar is dissolved then add yeast and set it aside for 10mins 2. In a sperate large bowl, add flour, nutmeg and salt..and mix the dry ingredients well 3. To the dry ingredients now add the milk, sugar and yeast mixture, mix everything until the dough comes together..(the dough should be slightly sticky)now add butter and gently knead the dough, keep it aside for min 45mins 4. Once doubled in size, drop the dough to a clean and floured surface, roll the dough out using a rolling pi...

Rajma Masala Recipe  I have eaten rajma Masala only once or twice at restaurant, but never quite mastered the technique like they serve there. I have made it plenty of times but it never tasted like restaurant style! Today’s recipe turned out so perfect! Ingredients  1 cup rajma washed and soaked overnight Boiled until soft , remove 2 tablespoon aside and purée fine or coarse  2 small size onions roughly chopped and purée d along with little ginger and 1 big clove or garlic 1 big tomatoe purée d 2 table spoon oil 2 table spoon ghee 1 teaspoon Kashmiri red chilli powder 1 table spoon chole/chana masala  1/4 teaspoon chat masala  Salt as per taste   In a kadai add 2 tablespoon oil add red chilli powder without burning it stir in for a min then add onion ginger garlic paste and sauté till raw aroma goes away Add all the spices and stir nicely Then add tomatoe purée along with ghee and stir, sauté nicely till the oil starts leaving its edges  Once don...

Coconut Fudge  What mithai to make on occasion of Narali Poornima. I was having fresh coconut, so thought of making naralachi barfi! I have made coconut laddoos before with desiccated coconut they taste good but I am somehow skeptical, I can’t eat more than two laddoos so this time I am making Barfis out of freshly scraped coconut!  I have made this before as well but today’s proportion was super fantastic so saving it here! Ingredients  1cup coconut ( I removed brown part and run in mixie without adding any water, it was super fine like I’ve scraped out of scrapper) 1/2 cup milk 1/4 cup sugar  1 teaspoon cardamom powder  1 teaspoon ghee  A drop of red food colour  How to make this recipe   In a non stick pan, on medium flame. I added scraped coconut, milk and sugar and cooked this mixture stirring continuously till it thickens into solid paste, once done I added ghee and stirred nicely  Switched off the flame, added cardamom powder Divided t...

                                           Maharashtrian Zunka Zunka Ki Pitla? Both are my favourite and both taste very different. Although the cooking process is very much alike. Zunka is a spicy dry version whereas Pitla has a runny consistency, little less spicy, yet super flavourful! Today I am sharing a simple zunka recipe.    Ingredients  1 cup gram flour 1 teaspoon cumin seeds 1 teaspoon mustard seeds  5-6 curry leaves 4-5 cloves of garlic - finely chopped  A pinch of hing 1 big finely chopped onion  1/2 medium-size tomato shouldn't be soggy- firm tomato 1 tablespoon Kashmiri red chilli powder  1/4 teaspoon turmeric powder  2 tablespoon oil  Chopped coriander leaves  Salt as per taste    1 Cup Hot water             How to make the recipe In a pan, heat oil, splutter mustard and cumi...

Prawns Curry   I'm a fishetarian.  In that too I eat only prawns and pomfret once in a blue moon! (Read once a year)!😁 This is my mom's recipe and she makes the yummiest curry. I am saving her recipe here because I don't want to keep on asking for recipe everytime As I've mentioned I don't make this often! Ingredients For prawns marinade 250 gms prawns (deshelled and deveined) 2 tablespoon lemon juice 1 teaspoon red chilli powder 1/2 teaspoon turmeric powder Little salt Keep it aside till you prep for masala For masala 1 medium size onion 1/4 cup of coconut( handful of grated coconut) 1 small tomato 1 teaspoon crushed ginger  1 teaspoon crushed garlic  1 tablespoon chopped coriander leaves 1 tablespoon Kashmiri red chilli powder 1/2 teaspoon turmeric powder 3 tablespoon oil ( yes you heard right, any fish or non veg curry is incomplete without extra oil) Heat the kadai, add oil, once the oil is moderately hot add onion and coconut Fry till it's slightly pinkish...

Beetroot Poori  As a child I’ve always refused to eat beetroot because My parents tried many variations but the results were always sweet or super spicy. So now I’m simply curious of how I can incorporate beets in our diet and also to make sure the sweetness from it shouldn’t be overpowering! (Specially in cooked/boiled beets) So here’s a simple one.. Ingredients   1 cup pillsbury atta  1 small raw beetroot(Peeled, washed and grated) 4-5 curry leaves finely chopped  1 teaspoon sesame seeds 1 teaspoon red chilli powder  1 teaspoon cumin seeds 1/4 teaspoon turmeric powder 2 tablespoons curd  Salt as per taste  Oil for frying pooris Water to knead the dough  How to make this recipe Take the pillsbury atta into a mixing bowl. Add grated beetroot, chopped curry leaves, sesame seeds, cumin seeds, red chilli powder, turmeric powder, salt and curd and mix well and knead to a soft pliable dough. Adding little by little water. In case the dough becomes stic...

Beetroot Dal Beetroot dal is new favourite in the house!  We’ve been making beetroot cutlets, dosas, vadas and even Sabzi they taste great but got bored, so for variation I made this dal last month since then have been making it whenever we've got beets at home! I would like to mention few things Sometimes the beets doesn't give vibrat red colour to Dal , which is fine! Sometimes the dal is slightly pink and beets are kind of white when cooked, which if fine too!  Both are edible and tastes great!  Variety and breeding are responsible for colour change! When you're in doubt, always grate the beetroot instead of thinly chopping it. Ingredients 1 medium size beetroot (washed, remove the skin, grated or chopped) 1/2 cup Masood Dal/ red lentil 1 medium size onion 1 medium size tomato 5-6 crushed garlic  1 green chilli  2 tablespoon chopped coriander leaves 5-7 curry leaves 1 whole red chilli  1 teaspoon cumin seeds 1 teaspoon mustard seeds 1 teaspoon red chilli...