MM Mithaiwala's famous Khatta Meetha Farsan

It is sweet, it is sour and it is delicious beyond words. We are talking about MM Mithaiwala's famous khatta meetha farsan. 

 

The ingredients include Chick Peas Flour, Refined Oil, Rice Flakes, Pea Nuts, Split Bengal Gram, Split Green Gram, Red Lentils, Potat, Sago, Green Peas, Salt, Sugar, Citric Acid, Dry Mango Powder, Chat Masala, Rock Salt, Garam Masala and Curry Leaves.

 

And, of course, the magic of traditional cooking worked by chefs steeped in traditions as old as time. Order online or walk into our store opposite Malad railway station (west) to taste the best sweets, farsan and snacks in Mumbai. 

Read more about MM Mithaiwala on www.mmithaiwaa.com or Call 022 28899501

Chakli, a snack rich in memories - M.M.Mithaiwala

Nothing reminds a Mumbaikar of home like Chakli - crisp, snappy and crunchy to its core. 

MM Mithaiwala follows the traditional recipe for Chakli, the origins of which are lost in the mists of time. 

Available both as Butter Chakli (Rs. 430 per kg) and as Soyabean Chakli (Rs 320 per kg), MM Mithaiwala is exported to all parts of the world to homesick Mumbaikars longing for the taste of home.

Log onto www.mmmithaiwala.com to know more  or Call 022 28899501 to place your order 

 

Connect With Us

Rava Kheer - Recipe

Ingredients:

Sugar - 4 tbsp
Handful of cashewnuts
Ghee - 2 1/2 tsp
Milk - 4 Cups 
Cardamon Powder as per taste


Preparation :

• Heat ghee is an aluminuim vessel, on heating add cashewnuts and roast till gloden brown and remove them from vessel.
• Add Rava to the vessel on low flame without letting it change its colour.
• Add Milk and keep stiring to avoid lumps.
• Add Sugar and mix well. 
• Cook it for 2-3 minuts on low flame itself and turn off the gas.
• Pour it in a bowl and add fried cashewnuts and cardamom powder.

 

Broccoli Paratha - Recipe

 

Broccoli is an edible green plant in the cabbage family. Broccoli is high in vitamin C and dietary fiber. A single serving provides more than 30 mg of vitamin C and a half-cup provides 52 mg of vitamin C. Broccoli is a cool-weather crop that does poorly in hot summer weather.

Ingridients :

Broccoli - 2 cups ( Grind it in misxture)

Wheat flour - 1 1/2 cup

Ginger - 1 tbsp

Garam Masala - 1/2 tbsp

Red Chilii Powder - 1 tbsp

Turmeric - 1/2 tbsp

Onion - 1 large

Salt - As per taste

Jeera - For Tadka

Corriander leaves - Optional

You can also add Paneer to the filling and make it Broccoli Paneer Paratha

Preparation :

•  Make wheat flour dough and keep aside. ( Do not make it very soft)
• Heat oil in a non stick pan. 
• Add Jeera , crushed Ginger and Onion and fry till onion changes it colour a bit.
• Mix the grinded Broccoli along with Turmeric, Red Chilli powder, Garam Masala and salt .
• Cook for 3-5 min with covered lid on medium flame
• Make small puri out of the dough. Add Broccoli filling to it and  make it like a small round ball.
• With light hands roll chapati out of it and fry it on non-stick tawa like a chapati 
• Serve it with Curd, Ketchup or Chutney.

 

 

 

DAHI ALOO

 

Dahi Aloo 

An easy, light and refreshing potato curry with a yogurt base.

Ingredients : 

1/8 tsp asafoetida or hing
1 tsp cumin seeds 

500 gm potatoes-boiled and peeled

1 Tbsp finely shredded ginger  

 1/4 cup clarified butter  

1/2 tsp garam masala

1/2 cup tomatoes-grated 

1/2 tsp chilli powder 

3-4  green chillies chopped

1/2 tsp turmeric 

1/2 cup yoghurt 

1 Tbsp chopped coriander leaves    

2 tsp coriander powder  

 

Preparation :

Break the potatoes, by holding each in the palm of your hands and closing the fist.

Set these unevenly broken potatoes aside, till required.

Heat the clarified butter and add the cumin seeds and asafoetida.

When the cumin seeds begin to splutter, add the ginger and saute till lightly fried; then add the tomatoes and stir-fry till the fat separates.

Add the garam masala, coriander powder, salt, turmeric and chilli powder.

Stir a few times till well mixed, and then add the potatoes and the green chillies.

Turn around over high heat, till they look slightly fried.

Add about 2 cups of water and bring the mixture to a boil.

Reduce flame and simmer uncovered for about 15 minutes.

Beat the yoghurt till smooth and add to the potatoes.

Serve hot, garnished with the chopped coriander leaves. 

Corn Pattice - Recipe

 

Rich in carb, tasty - crispy Corn Pattice easy to make dish to serve your carving tongue. 

INGRIDIENTS : 

• 1 Potato
• 1 Corn
• 2 cups Bread Crumbs
• 2-3 Green chillies
• 2 tbsp Chaat Masala
• 1 tbsp Lime juice
• 1 tbsp Ginger - Garlic paste
• 1/2 cup corriander leaves
• 4- 5 tbsp oil 
• Salt to taste

PREPARATION :

1. Finely grind bread crumbs , do not add water while grinding.
2. Boil corn and potato
3. Add ginger - garlic paste and few corriander leaves to  corn and grind this untill smooth paste.
4.  Mash potato with few corriander leaves, chilli and chaat masala.
5. Now combine bread crumbs, corn paste and mashed potato and make it one mixture.
6. Make small balls / pattice. (Apply little oil on palms to avoid the mixture to stick on to your palms )
7. Add oil to non-stick pan and let it heat. Add the pattice to pan and shallow fry from both sides until golden brown..
8. Garnish with corriander leaves and serve hot and crispy Corn pattice with sweet and tangy ketchup or spicy green chutney

MASALA PAV

 

 A famous slurpy , tempting mumbai street food .

INGRIDIENTS : 

2 PLAIN BUN PAV

1 CAPSICUM

1 ONION

2 ½  TOMATOES

GARLIC CLOVES

TUMERIC

4-5 TBSP SALTED BUTTER

1 ½ TBSP PAV BHAJI MASALA

RED CHILLI POWDER FOR TASTE

CORRIANDER LEAVES

SALT AS PER TASTE

LEMON SLICE FOR TASTE

    ALL VEGETABLES SHOULD BE FINELY CHOPPED

    YOU CAN ALSO GRATE SOME CHEESE AS PER TASTE

  

      PREPARATION :

1.    HEAT SALTED BUTTER IN NON STICK PAN , ADD FINELY CHOPPED ONIONS ON HEATING AND WAIT TILL THEY TURN SLIGHTLY BROWN.

2.    ADD GARLIC  , CAPSICUM , TOMATOES  , TUMERIC , RED CHILLI PWDER , PAV  BHAJI MASALA AND SALT . MIX IT WELL

3.    ADD LITTLE WATER AND COOK UNTILL TOMATOES  ARE SOFT .

4.    TAKE OFF PAN FROM THE GAS AND ADD CORRIANDER LEAVES

5.    TAKE ANOTHER PAN AND HEAT BUTTER .

6.    SLICE BUN PAV AND SLIGHTLY TOAST IT ON HEATED BUTTER

7.    FILL THE MASALA IN TOASTED BUN PAV AND AGAIN TOAST IT FOR 10-12 SECONDS .

8.    SQUEZE SOME LEMON ON TOP OF IT AND GARNISH IT WITH CORRIANDE LEAVE AND    SERVE HOT