How lucky can you get!
Preparing a new dish for
guests guinea pig cousins – dish which you haven’t heard or never tried, and you get applause for it =D>
Yeah... it was one of those lucky day for me :D
The Foodie had mentioned about Methi Muthhiya for some time now, as I never heard\had these earlier I never ventured the idea of preparing them. But over the weekend we thought of preparing some new starter with those fresh green Methi. This is new and crispy starter – snack item and very healthy as prepared with one of the most versatile green vegetable.
You Need :
- Fenugreek (Methi) Leaves: One Bunch
- Corn flour: One measure
- Gram flour (Besan): One Measure
- Turmeric Powder: ½ tsp
- Red Chili Powder: 1-2 tsp as per taste
- Coriander Powder: 1 tsp
- Carom Seeds (Ajwain - Owa): 1tsp
- Cumin Powder: 1tsp
- Baking Powder: pinch
- Salt to taste
- Water: If needed - To prepare thick dough
- Sesame Seeds: 2-3 tbsp
- Oil : 2-3 tbsp
- Wash fenugreek leaves with loads of water and chop it coarsely.
- Mix everything in BLUE along with 1-2 tbsp of sesame seeds and 1tbsp of oil and knead into a STIFF dough out of it, using water only if necessary.
- Now the literal meaning of Muthiya seems “Muthi size” - Fist Size. Take small balls of the dough in you fist and make a fist size –shape “Muthiyas” – small rolls.
- Steam these for about 20-30 mins, till they are cooked. I think you can also use Idli maker, but The Foodie persisted to steam these the traditional way. Take a Look here.(Put the rolls on colander over boiling water till the water evaporates to half)
- Once cooked, rolls become a bit stiff.Let them cool to room temperature. If you feel the size is a bit big you can cut them to half.
- Heat Oil in Kadai, splutter the sesame seeds and then shallow fry the Muthiyas till golden brown.
these huge hands or fists are not mine :P
Done ! We served as starters but they are healthy snacks too, Serve with chutney or sauce.
Rohini’s Bookmarked Vegetable Pulav:
During this Fiesta for my cousins, I wanted to make something more than my normal routine Pulav. Rohini’s Vegetable Pulav was intriguing because of its mentioned marinate of vegetables with all spices.
Verdict: I totally followed her version of Pulav and loved it instantly. The marination does give the royal feel to the Pulav.Everyone loved this party style Pulav and especially the spicy feel to all vegetables in it. Thanks Rohini , this was just the start to your many more bookmarked recipes =P~