Zucchini Muthiya: Gujarati Indian Steamed Snack

Raise your hand if like me you cant eat roti subji every day! With less visits to supermarkets and due to lock down I am constantly thinking about variations and ideas that I can imply and make new dishes at home without using too many ingredients. So with the same prospective in mind Zucchini Muthiya happened one Friday.

To think about it, Muthiya uses same ingredients that you would do in any normal indian meal-aata, massale and subji. Okay, so those of you dont know, Muthia is a Gujarati snack or farsaan (as we say in Gujarati) and is steamed dumpling that is made with whole wheat flour, a bit of besan (chickpeas flour), vegetables and basic masale (spices).

The most popular variety of Muthia is made from lauki or doodhi (bottle gourd) but people use leftover rice, carrots, cabbage, tinda, methi, palak or any juicy vegetable to make muthiya. But hey, don't you think zucchini is like bottle gourd (luaki) in taste and texture? I do, and that is why this version of Zucchini Muthiya happened. In Hindi zucchini is called as taroi, tori, turai or galka and if you are thinking about a modification on how to use those zucchini in the fridge, then this recipe is for you.

You can check my recipe for Spinach Muthia here, where in I have used makki ka atta (corn maize flour) and suji (semolina), yougurt (dahi) too in the recipe, however today’s recipe for Zucchini Muthiya is very simple using very basic ingredients that you should have in your kitchen even during this isolation time.

Ingredients:

For Dough

1 cup whole wheat flour (atta)

1 medium sized zucchini

5 tablespoons chickpea flour (besan)

Salt to taste

¼ teaspoon baking soda

½ teaspoon turmeric powder (haldi)

¼ teaspoon carom seeds (ajwain)

½ teaspoon lemon juice (nimbo ka ras)

½ teaspoon red chilli powder (lal mirchi)

½ teaspoon sugar (shakkar/chini)

4 tablespoons oil

For Tempering

2 tablespoon oil

½ teaspoon mustard seeds (rai)

½ teaspoon white sesame seeds (til)

10-12 curry leaves (kadi patta)

5-6 green chillies slitted (hari mirchi)

Handful of coriander leaves chopped (dhaniya patta)

Method:

Prepare the steamer. Add about 5 cups of water and bring to boil. Then apply some oil on steamer tray and grease it well.

Grate the zuchini and leave it aside for 2-3 minutes.

In a mixing bowl, mix all the ingredients in dough section (expect zucchini).

Squeeze out all the water from the zucchini really well and throw the zucchini in the dough. The dough should be medium hard. Use extra water only if needed.

Apply some oil on your palms and divide the dough in to four equal portions. Shape each portion in to cylindrical log. Arrange on grease tray and steam it for 25-30 minutes.

You can check if Muthia is cooked by inserting a toothpick or a knife in the centre of the log and it should come out clean.

Let it cool down for 5 minutes then cut into half inch slices.

Heat the oil in a pan for tempering.

Once hot add mustard seeds and sesame seeds, curry leaves, green chillies. Let them splutter. Then add sliced muthia.

Mix gently so muthia do not break and cook it till you get little brown and crispy muthia. Turn off the heat. Serve hot!

Notes:

Any other grated vegetables like cabbage, bottle gourd/lauki, onions, methi leaves, spring onions, beetroot, carrots can also be added instead of spinach. Or you can make mixed vegetable muthiya.

If do not like tampering then even plain steamed muthiya tastes good.

This will be a sweet and sour snack (khata meetha) like most Gujarati snacks, so feel free to ditch sugar if you do not prefer sweet snacks.

x

Aloo Lilva Subji: Tuver/Pegion Peas Potatoes Curry

Lilva, tuar, tuver,toovar, or lilva papadi whatever else you call it. Lilva is a type of beans commonly known Pigeon Peas. I would say it’s like green peas but flat like beans. If you just put lilva in Google, the top most recipe it will give you will be Lilva Kachori. Yes Lilva kachori is very famous and its native lies in Gujarat.

Today, I have another recipe, a simple one- Aloo Lilva Subji. Potatoes and Lilva curry. Just like aloo matar (peas and potatoes) this combination is also highly addictive. You can make this curry in pressure cooker just like pressure cooker aloo matar recipe (just replace peas to lilva). Today I am sharing a Gujarat way, restaurant style version.

Most of the thali in Gujarat will have this subji. It will be bit sweet, spicy and garlicy. So this is that version- rich tomato gravy with garlic, spices and jaggery. Serve it with plain chapati or phulka or paratha.

Ingredients:

2 medium size potatoes/aloo

1 cup pigeon peas/lilva

1 large tomato/Tamatar

4 cloves garlic/lehsun

2 tablespoon tamarind pulp/imli

1 tablespoons jaggery/gud

2 tablespoons oil

Pinch asafoetida/hing

1 bay leaf/tej patta

1 teaspoon cumin seeds/jeera

1/2 teaspoon turmeric powder/haldi

1 teaspoon red chilli powder/lal mirch

1 teaspoon coriander powder/dhaniya

1/2 teaspoon garam massala

1 teaspoon dried fenugreek leaves/Kasturi methi

Salt to taste

Method:

Boil potatoes in pressure cooker. Let it cool. Chop and keep aside.

Boil lilva and keep aside.

In a blender, blend tomatoes, garlic, garam massala, red chilli powder, turmeric and coriander powder.

Heat oil in a pan. Add heeng.

Add jeera and let it crackle. Add bay leaf.

Turn the flame/heat to low. Add blended tomato mixture. Cover and cook for 10 minutes. Cook till oil separates and starts to float over.

Add 1 cup water and salt. Throw in potatoes and lilva. Cover and cook again for 5 minutes.

Add in imli pulp and gud. Mix and cover again. Cook for 2 minutes.

Garnish with kasuri methi and serve.

Notes:

I used frozen lilva. You can use fresh if you get. In the UK we get frozen lilva easily, some popular brands are cofresh, shana, ashoka and taj.

You can use lemon juice instead of tamarind/imli paste.

Feel free to substitute jaggery/gud from sugar.

Sev Tameta Nu Shak –Gujarat Way

Rajasthan and Gujarat are two Indian states located in western India sharing borders with each other. I have a deep connection with both these places. While I was born and brought up in Rajasthan, I did my graduation and eventually got married to a guy from Gujarat. If you are wondering why I am talking about this then let me tell you. My idea is to talk about one dish that is equally popular in both the states.

Sev Tamatar Ki Subji or known as Sev Tameta Nu Shak in Guajarati. I have marwadi/rajasthani style sev Tamatar ki subji before but today its Gujarati way. Now what’s the difference you ask? Well, Rajasthani one is loaded with garlic and lots of chillies. Gujarati way is sour and sweet, made with jaggery (gud). Honestly I like both the ways equally-it just depends on my mood. Mostly in Gujarat this subzi served with bhakri.

Now, sev is deep fried gram/chickpea flour vermicelli. The curry is made with garlic, chopped onions, tomatoes and Indian spices to which finally sev is added. There is no hard and fast rule on how to make the curry but I would say that please add sev just before serving otherwise it will become really soggy and mushy.

So few days back I got an email when someone asked me about the consistency of the sev Tamatar ki sabzi- well, it is again a personal choice and taste. If you like runny gravy, add more water. If you like dry, reduce the water. I like it semi-thick which means you can see the water but not too much.

Which kind of sev should you use? Any kind but which is thicker then nylon sev. Best is to use Ratlami Sev or thick sev. Here is how to make Sev Tameta Nu Shak –Gujarat Way!

Ingredients:

3 medium tomatoes, chopped finely

1 medium tomato, blended

5 cloves garlic minced or grated

1 medium size onion chopped finely

2 tablespoons oil

1/2 teaspoon cumin seeds/jeera

1/4 teaspoon turmeric/haldi

1/2 teaspoon coriander powder/dhaniya

1/2 teaspoon red chilli powder (adjust as per taste)

Salt to taste

4 tablespoons grated jagery/gud (or adjust as per taste)

2 cups water

1/2 cup sev/namkeen/bhujia

2 tablespoon chopped coriander leaves

Method:

Heat 1 tablespoon oil. Add cumin, let it splutter.

Add garlic and chopped onion. Cook for 1 minute or till onion turns soft.

Add chopped tomatoes and blended tomato.

Add the spices. Mix and cook tomatoes covered till they turn soft and mushy.

Add 2 cups or water and jaggery. Let it boil for 5 minutes.

Add sev and coriander leaves. Mix and serve.

Notes:

You can add sugar as well instead of jiggery (goor). Also please adjust the sweetens as per you taste

You can use any kind of sev-bikaneri bhujia, ratlami sev, thick sev, massala sev.

Please add or reduce water as per the consistency you decide.

Add sev just before serving.

Gujarati Dabeli

How was the long weekend everyone? In the UK people got the news of the royal baby and it’s a girl was trending everywhere. I even heard that tower bridge; the most iconic building was glowing pink-cool isn’t it. While the British waited for the good news, we just spent the laziest weekend ever. Instead of taking some individual me-time, we both decided to do things that we both can enjoy equally. Even though we both are cancerian but our choices just never match and opposites attract is the best suited phrase in our case.

-It began with reading; our books have been lying untouched for over a month, so we finally started reading it.

-Watching TV, we both started seeing Bates Motel but never finished it. This weekend, we are done with its three seasons, yes yes, binge watching it was!

-Went for a walk in the rain. Walked for over 2 hours, hand in hand in the park that we both wanted to see since two years, and guess what, it wasn't the park, it was an old cemetery. Imagine woods, tall trees, light wind, rain, narrow paths and graves....sounds exciting? For us, it was a very beautiful experience.

-Naps. All the three days, afternoon naps happened. While the weather gods decided to be cruel this weekend, we just did not care. Blissful naps, what else can you ask for.

-Cooking, just cooked one time in the day. If I made lunch, we did dinner outside and vice versa.

On Saturday I decided to make Dabeli, for two reasons. First, we both relish dabeli equally and second, I knew Mr. Husband could help me in the preparations. (He doesn’t like elaborate cooking).

What is dabeli? Dabeli is an indian burger whose origin is from Gujarat. The filling is made with mashed potatoes, tomatoes and dabeli massala. Dabeli massala is readily available in the indian grocery stores but I always make it fresh, nothing beats the aroma and flavour of freshly grounded spices. Tastewise, it is spicy, sweet, tangy and sour-a perfect balance is what you are looking for.

If not thousand there are hundred ways of making dabeli and no one way is right. For kutch dabeli you need spicy garlic chutney and green chutney is used in ahemdabad style dabeli. In Maharashtra coconut is used in dabeli masala. You can make dabeli filling as per your taste but dabeli massala is always used and you just cant do without it. Bun or pav as we call it in hindi must be used for authentic taste, but since we don't get pav in London, I used burger buns.

Dabeli is just a breeze if you have everything ready. Pomegranates, peanuts, onions, chutney, sev (namkeen) and potatoes stuffing is must for dabeli. On top on the bun goes thin layer of chutney; on it goes thick sheet of potato mixture followed by peanuts, pomegranates, sev and chopped onion. Then this sandwiched bun is heated on a tava/pan with lashings of butter. It is great tea-time snack or even party snack. Keep the dabeli ready and just roast it on the tava when the guests arrive.

I made amdavad style dabeli, like the ones you get on the road; its sweet, spicy and tangy. It’s without garlic chutney and is served with tomato ketchup.  

Ingredients:

(Dabeli Massala)

2 teaspoons whole coriander seeds/sabut dhaniya

1 dry red chilli/sukhi lal mirch

1 teaspoon cumin seeds/jeera

1 inch peice of cinnamon/dal chini

2 cloves/laung

5 blackpepper corns/kali mirch

(Stuffing)

4 meduim size potatoes/aloo, boiled

2 meduim size tomatoes/Tamatar, chopped finely

1 tablespoon ginger paste/adrak

2 tablespoon butter

1 tablespoon oil

Pinch aseofetdia/hing

1/4 teaspoon turmeric powder/haldi

1/2 teaspoon red chilli powder

1 tablespoon sugar

1 teaspoon lemon juice

Salt to taste

4 tablespoons coriander leaves/hara dhaniya, chopped

(Garnish)

1/4 cup green chutney (recipe here)

6 tablespoons roasted peanuts/ moongfali

6 tablespoons pomegranate/annar

1 onion chopped finely

6 tablespoon sev (see notes)

Method:

On slow heat dry roast dabeli massala ingredients for 8 minutes. Let it cool. Grind this into fine powder. Keep aside.

Heat a pan. Add 1 tablespoon butter and oil.

Add aseofetida. Add ginger paste. Cook for 1 minute.

Add tomatoes, turmeric powder, red chilli powder and salt. Cook till tomatoes are mushy and oil appears on the side.

Mix the grind dabeli massala and cook again for 1 minutes.

Add potatoes. With masher or a fork, keep mixing and mashing the potatoes.

Add in lemon juice and sugar. Cover and cook for 2 minutes on slow heat.

Mix in chopped coriander leaves and the mixture cool down.

Take a bun and slit it into two parts. Spread a thin layer of green chutney on both the parts.

On one part apply the thick layer of potatoes mixture. On another part apply 1 tablespoon each of pomegranate seeds, peanuts, chopped onions and sev. Put the other part on top of another (like a sandwich). Do same with the remaining buns.

Heat a pan and add remaining 1 tablespoon of butter. On a medium heat, roast the dabeli/bun on both the sides till it is crisp and golden.

Serve with chutney or ketchup.

Notes:

Dabeli massala can be made ahead of time. It says well in an airtight container for 6 months. If you want you can use this Dabeli Masala.

Nylon sev is used in dabeli recipe, but I used Kohinoor Bikaneri Bhujia.

My husband is allergic to nuts, so I used sunflower seeds for his dabeli instead of peanuts and it taste the same.

Some recipe calls for onions in the potatoes mixture, but I asked once to a roadside vendor and he said not to put onions.

Serving suggestions:

Dabeli can be made ahead of time. Assemble the dabeli and grill it on the pan/tava when guest arrive. This makes it best for party, get-togethers.

You can follow the same recipe and use bread slices instead of buns. Grill and serve this dabeli sandwich. Also take this as a picnic snack if you wish.

Make the whole platter. Serve baked potatoes wedges on side with dabeli.

Moong Ki Daal Ka Paratha :Split Yellow Gram Indian Flat Bread: Healthy Paratha Recipe

Moong ki daal ka paratha (yellow mung beans/split yellow gram lentil Indian flat bread) is so special to my heart. With it goes tons of childhood memories-ah those days! Even today whenever I cook these parathas, a walk through memory lane happens. Stuffed parathas such as aloo (potatoes) parathas, mutter (green peas) parathas or pyaz (onion) parathas were more likely to happen on a Sunday morning. While, moong ki daal ke parathe were happily welcomed for dinner; served along with any dry subji (Indian side dish) like gajar methi mutter, marwadi aloo pyaz, punjabi gobi mutter or bhindi do pyaza. Sometimes even simple pickle was acceptable.

You need to be simple here, simple things are tastier and the experience is satisfying. These parathas are more like theplas-thin and soft. Green chillies, ginger and coriander leaves are mixed with flour and moong daal to form dough. Later the parathas are cooked on tava/pan with oil; and then you have soft parathas with tiny bits of crunchy daal.

Moong daal as we know is a rich source of protein and when you are bored cooking normal daal or subji with it, these parathas is a good change. No boiling, pressure cooking the daal, just mix everything together and you are good to go. I have couple of friends who finds this as a great way to include lentils in their kids’ diets. Roll it up with subji, chutney, jams or pickles. Pack them for their schools, take them on summer picnics, train journeys etc.

Ingredients:

2 1/2 cups +for dusting, whole wheat flour

1/2 cup yellow moong daal

2 chopped green chillies

2 tablespoon grated ginger

4 tablespoon chopped coriander leaves

1 teaspoon fennel seeds/saunf

1 teaspoon coriander seeds/dhaniya

1/4 teaspoon turmeric/haldi

Pinch asafoetida/hing
1 tablespoon lemon juice

Salt to taste

1 tablespoon oil+ for roasting parathas

Method:

Wash and soak moong daal for 30 minutes. Drain the water.

Coarsely grind coriander seeds and fennel seeds.

In a mixing bowl, mix flour, salt, fennel seeds, coriander seeds, turmeric and asafoetida.

In it add washed moong daal, lemon juice, ginger, coriander leaves, green chillies and 1 tablespoon oil. Start kneading the dough. Add water only if needed. The dough should be medium soft. Set aside for 15 minutes.

Heat the pan/tawa. Start making the parathas. Divide dough into 10 equal parts and give them a round shape. Take 1/2 cup dry wheat flour in a plate for dusting. Take one dough ball, flatten it like pattie and dust dry wheat flour over it. Roll out the paratha.

Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce the flame to low.

Spread 1/4 teaspoon oil around edges and spread over the paratha. Flip it again and spread 1/4 tsp oil around over it. Press it with spatula and let it cook over medium flame. Cook until golden brown spots appear on both sides. Follow the same process for remaining dough balls.

Notes:

For more healthy option, you can omit the use oil, simply use a napkin to roast the paratha.

I like it spicy please adjust the amount of green chilly as per your taste.

Increase the amount of oil if you want to take them on long train journeys.

Serving suggestions:

Serve hot with chutney, raita or pickle of your choice.

Goes well with any side dish or curry.

These are perfect to be served at breakfast, brunch and as evening or picnic snack.

More healthy parathas:

Mixed vegetable parathas

Sprouts parathas

Cabbage parathas

Palak Puri (Spinach Poori) Healthy Twist For Diwali-Go Green

Festive season is on and I am on really high spirits. Festivals means happiness and lots of work followed my many calories. Right from the navratri to dueshhera to karva chauth to diwali all the Indian homes are busy preparing snacks and sweets. Last year I compiled a list focusing on hot and cold snacks for Diwali, do take a look.

Puri or poori is one of the most common and needed item in the menu during festivals. Puri-signifies celebration and happiness in most of the India and no big event or occasion is complete without puris- be it on birthdays, anniversaries, parties or as a  prassad during festivals. Dough of flour and salt is either rolled out in small circles and deep fried in oil. While deep frying, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions.

It is deep fried and it has lot of calories, but that a little healthy twist will do the wonders in the colour and the taste. Yes, how about Palak Puri or Green Pooris? When you add palak in the dough, it gives that beautiful green colour and amazing nutrients form spinach. I served these puris to some guests that visited us from India and they were so pleased by the attractive green colour. Spinach, green chillies and ginger puree is mixed with the flour to give the sharp colour and peppery taste. Why don’t you give this healthy blend of taste and colour to your simple pooris this Diwali. It is so appealing and likable that your family and guest will laud you. Puri is best when served hot with sukha kala chana, suji ka halwa, kheer or sukha aloo.

Ingredients:

1 cup spinach/palak

1 and 1/2 cup wheat flour

3-4 green chillies

1/2 inch ginger piece/adrak

1 teaspoon carom seeds/ajwain

Salt as per taste

Water as needed

Oil for frying

Method:

Chop spinach and wash it in water. In a grinder, grinder chillies, spinach and ginger. Add water only if needed.

In a bowl, mix together carom seeds, salt and wheat flour.

Slowly add the purree and knead the dough. Keep adding little water at a time till you get firm dough.

Let the dough rest for 10 minutes. After that punch the dough for another 1 minute.

Heat oil in a kadai/wok. On a dusted work surface, make medium sized pooris, neither thin nor thick and fry them in hot oil. Drain the pooris on paper napkins to remove excess oil.

Notes:

I added raw spinach; if you want you can use boiled spinach as well.

The puri dough is tight compared to the dough for parthas or rotis.

You can also add sesame seeds(til) in the dough.

Serving suggestions:

Puris goes well with almost all dry curries.

To make the Punjabi thali serve it with paneer butter massala, aloo chole, dal makhani and green chilli pickle.

For rajasthani thali pair it with mangodi mutter, aloo pyaz ki subji, marwadi lehsun ki chutney and marwadi Bharwa Bhindi.

For gujarati thali, serve it with aloo tamatar nu shaak, gobi mutter, khamman dhokla and keri nu ras.

Quinoa And Oats Dhokla, Indian Steamed Cake

There are some dishes, things and products that I tried or even heard off after coming to the UK. One such ingredient is quinoa- the new superstar of health. When I cooked it for the first time, I fell in love with those fluffy tiny bits and since then I use quinoa a lot in my kitchen, even though this is the first time I talking about it on my blog.

What is quinoa?

Quinoa, pronounced ‘keen-wa’ is a great wheat-free alternative to starchy grains. There are two types: red and creamy white. Both types are slightly bitter when cooked and open up to release little white curls (like a tail) as they soften. It is originally from South America (Peru, Chile and Bolivia) and is now becoming popular everywhere and specially in the UK.

Benefits of quinoa?

With twice the protein content of rice or barley, quinoa is also a very good source of calcium, magnesium and manganese. It also possesses good levels of several B vitamins, vitamin E and dietary fibre. Like buckwheat, quinoa has an excellent amino acid profile, as it contains all nine essential amino acids making it a complete-protein source. Quinoa is therefore an excellent choice for vegans who may struggle to get enough protein in their diets. 

Cautions with quinoa?

Quinoa is coated with toxic chemical called saponin. It is therefore important to rinse quinoa thoroughly. And moderation is key -so it shouldn't be eaten every day. A few times a week is enough.

What I did with quinoa?

Well you can always prepare Quinoa like rice with veggies, but I went ahead and experimented and combined it with other super healthy thing-Oats to make dhokla. Dhokla is authentically made with rice, lentils, gram flour and is a specialty of Gujarat. Basically the batter needs to be fermented and then it is steamed like a cake, cut into squares and finally tadka of mustard seeds and green chillies is poured on it. Mr.Husband is a hard core gujrati food lover and I do prepare gujarati snacks a lot, you can see Spinach Muthiya, Khamman Dhokla, Ragda Patties, Sev Tamato Nu Shaak recipes on my blog.

Quinoa and oats dhokla is sooooo healthy and Oh! Did I tell you it is instant? Yes you just mix up everything and steam, no need to soak up things or ferment it. Chopped green chillies and ginger is added to the batter which makes it even more special and tasty. I never thought that the ingredient like Quinoa can be used in this Indian style. Anyone of you who love Guajarati food will surely, surely enjoy this nutrient packed snack. Great for evening, tea time snack, kids’ tiffin box or just as a meal over all.

Ingredients:

1 cup Quinoa

1 cup oats (instant)

1 tablespoon yogurt/dahi

1 teaspoon eno (see notes)

Salt to taste

2 teaspoons oil

Water as needed

1 green chilli chopped

1 teaspoon grated ginger

2 green chillies slitted

1 tablespoon mustard seeds

Method:

Fill the water in the steamer and preheat it. Grease the plate with oil.

In a grinder, grind Quinoa to fine powder, just like flour. Do the same with oats as well.

In a bowl, mix oats and Quinoa flour. Add in salt, chopped green chillies, 1 teaspoon oil, grated ginger and yogurt.

Keep adding little water at a time to make the batter. Remember the consistency should be like your regular dhokla batter-not too runny and not too thick.

Add in the eno. Mix lightly.

Pour the batter in the greased plate and steam for 20 minutes.

Cut the dhokla in the squares. Heat remaining 1 teaspoon oil in a pan; add in mustard seeds and silted green chillies and let it crackle. Pour this over the dhokla pieces.

Serve hot with chutney or ketchup.

Notes:

Eno is like a fruit salt which is acidic and it can be available in any Indian grocery store. If not you can buy ENO Fruit Salt from here.

You can also add grated coconut, curry leaves and chopped coriander in the oil for tadka.

You can enjoy the dhokla just after steaming; it is not compulsory to do tadka.

I tried my best to see what Quinoa is called in hindi, but I could not find. If you know please comment below :)