methi muthia recipe

methi muthia: steamed & fried   

Prep time : 2o mins

Cook time: 30 mins  

Total time :  50 mins 

                                                                                                                                    

Recipe type: snacks

Cuisine: indian, gujarati

Serves: 4-5 

 

Ingredients

for making the muthia dough:

• 2 cups besan/chickpea flour
• 1 tbsp water or yogurt – add more if required
• ¼ tsp baking soda
• 2.5 cups chopped methi leaves
• 2 tsp sugar or as required
• 1 tsp salt or as required
• 2 tbsp oil
• 2 tbsp semolina
• 2 tsp white sesame seeds
• 1 tsp turmeric/haldi
• 1 tsp coriander/dhania powder
• 1 tsp cumin/jeera powder
• ½ tsp red chili powder/cayenne pepper
• 2 tbsp lemon juice
• 2 tbsp ginger green chili paste
• water for steaming the muthia
• oil for frying the muthia

for tempering the steamed muthia:

• 2 tbsp oil
• 1 tsp white sesame seeds
• 1 tsp mustard seeds
• a pinch of asafoetida
• 1 sprig of curry leaves

for garnishing the steamed muthia:

• few chopped coriander leaves
• some freshly grated coconut
  
  Instructions

  preparing the dough:

  1. mix all the ingredients except water/yogurt.
  2. keep aside for 15-20 minutes.
  3. add water and make a smooth dough.

  making the steamed muthia:

  1. from half of the dough, make sausage shaped long rolls and place them in a greased container.
  2. steam these rolls for 17-20 minutes or till done.
  3. once warm and cooled, slice the steamed rolls.
  4. temper the ingredients mentioned in the tempering list above.
  5. add the sliced muthia and fry for 2-3 minutes.
  6. serve hot or warm garnished with some chopped coriander leaves and grated coconut

  making the fried muthia:

  1. make small elongated cylindrical rolls from the remaining half of the dough:
  2. heat oil.
  3. shallow or deep fry the methi muthia till golden brown and crisp.
  4. drain methi muthia on kitchen paper towels to remove excess oil.
  5. serve methi muthia hot with some chutney or tomato sauce.
  Notes
  few tips for methi muthia recipe:
  1. if the dough become sticky add some chickpea flour.
  2. don’t over steam the muthia. they become dry.
  3. in india we don’t get very bitter fenugreek/methi leaves. if the methi or fenugreek are bitter, than just rub some salt on the leaves and keep aside for 15-20 minutes. later squeeze the methi leaves with your hands. this removes the bitterness. add these to the flour. in this case you may have to use some extra water or yogurt.

Hyderabadi Vegetable Dum Biryani

Preparation Time:-  15 mins (apart from soaking time)                                                                      Cooking Time:- 45                                                                                                                        Serves:- 3 people
INGREDIENTS:

• Fried Onions:
  • 2 Medium sized Onions finely sliced length wise
  • Oil to shallow fry
• Vegetable Masala:
  • 4 table spoons ghee or oil
  • 2 inch cinnamon stick (Dalchini)
  • 4 green cardamoms (Elaichi)
  • 1 black cardamom (Badi Elaichi)
  • 2 big strands of mace (Javitri)
  • 1 star anise (Chakra Phool)
  • 6 cloves (Laung)
  • 1 bay leaf (Tej Patta)
  • ½  tsp shahi jeera
  • 1 large boiled potato cubed (peel the skin and boil till ¾ done)
  • 8 medium sized cauliflower florets
  • 1 large carrot chopped
  • fistful of green peas
  • 5-6 French beans chopped roughly
  • 1 tbsp ginger garlic paste
  • 1 tsp of biryani masala powder (readily available at any store)
  • 1/3  tsp red chili powder (Lal Mirch powder)
  • 1/8 tsp turmeric (Haldi Powder)
  •  6 table spoons of Curd (Dahi)
  • 1 ½ tbsps mint leaves chopped finely (Pudina)
  • 1 Green Chilli slit from middle (Hari Mirch)
  • salt to taste
• Rice:
  • 1 and 1/2 cups of Basmasti Rice washed and soaked for at least 1/2 an hr.
  • 1 tea spoon ghee or oil
  • ¼  tsp shahi jeera
  • salt to taste
• For Dum:
  • Few saffron strands
  • 10 table spoons for Curd (Dahi)
  • 30 ml hot milk to soak the saffron strands
  • almonds as per your desire (optional, I have not used)
  • raisins as per your desire
  • cashews as per your desire
  • 2 table spoons of Mint leaves finely chopped (Pudina)
  • 2 table spoons of Coriander leaves finely chopped (Hara Dhaniya)
    PREPARATION:
    Fried Onions:
    • Heat the oil in a pan and add the onions. Fry them till they become brown.
    • Do not overcook. Remove the onions from the oil. Drain the excessive oil. Set aside.
    Vegetable Masala:
    • Heat oil in a pan, add the dry spices except shahi jeera . Sauté till you get an aroma. takes around a min, do not burn.
    • Add shahi jeera and sauté.
    • Add ginger garlic paste and sauté for a min.
    • Add potatoes and fry for 2 to 3 mins.
    •  Add the rest of the vegetables and fry for 2 to 3 mins.
    •  Add turmeric, salt, red chili powder and biryani masala powder. Fry for a min.
    • Pour 6 tbsps curd and mix and cook covered for 2 to 3 mins.
    • Cook uncovered till the moisture in the yogurt evaporates.
    • Add mint and green chilies. Mix well and fry for a min. Set aside.
    For Cooking Rice:
    • In a large pot, bring 5 cups of water to boil, add oil, salt, shahi jeera and rice. Adjust the salt.
    • Cook this rice till it is ¾ done. Drain off the excess water and set aside.
    For Dum Biryani:
    • Transfer half of the vegetable masala to a utensil or pressure pan with a heavy bottom or your dum biryani utensil. Set aside the other half of the veggies masala.
    • Add nuts and raisins.
    • Sprinkle half of the Fried onions.
    • Pour the 10 tablespoons of curd to the biryani pan, (not to the one that is set side). Mix well and check the salt. Begin to heat on a low flame.
    • Layer half of the rice on top of this masala.
    • Now add a layer of the remaining vegetable masala.
    • Add a few Fried onions and layer with remaining rice.
    • Add nuts, chopped mint and coriander leaves and the remaining fried onions.
    • Begin to heat an old heavy bottom tawa (griddle).
    • In the biryani pan add the milk with saffron strands dipped.
    • Cover the pan with 2 thick moist kitchen towels. Place the lid and a heavy object on the lid.
    • Move this pan to the hot tawa, cook on medium flame for 5 mins & set the flame to low. cook this way for 5 mins
    SERVING:
  • Serve hot with Onion Raita, or any gravy dish.
  • Garnish with nuts or mint leaves or fried onions

RAGADA PATTICE RECIPE

Serves : 4-5
Cooking time : 30 minute

Ingredients:

Ingredients for ragda :
1 cup dried white peas
1 small onion (finely chopped)
1 tsp green chili paste
1/2 tsp ginger – garlic paste
1/2 tsp mustard seed
4-5 curry leaves
Pinch of asafetida
1 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp black salt
1/2 tsp pepper powder
1/2 tsp turmeric powder
1/2 tsp garam masala

Ingredients for pattice :
5 medium potatoes (boiled)
2 green chili (cursed fine)
1 tsp ginger (grated)
1 tbsp oil
1 tsp corn flour
2 tbsp dry bread crumbs
1/4 tsp turmeric powder
Salt to taste
Oil(shallow fry patties)

Ingredients to garnish :
1 cup sev
1 tsp chaat masala
2 onions (finely chopped)
1/2 cup green coriander chutney
1/2 cup tamarind chutney

How to make ragada pattice:

• Method for making ragda:
• Wash and soak dried peas in water for 8-10 hours or leave it over night.
• Drain soaked peas and transfer them to pressure cooker, add four cups of water, salt and a pinch of soda. Pressure cook it for 5 whistles, until the peas turn soft. Don’t drain the water as it can be used later.
• Heat oil in a wok, add mustard seed, curry leaves and asafetida. When mustard seed starts to splatter add onion, chili and ginger garlic paste. Sauté for 3-4 minute, till the onions are translucent.
• Add cooked white peas along with water that is been left from cooker. Add red chili powder, cumin powder, coriander powder, black salt, pepper powder, salt, turmeric powder and garam masala. Mix all the ingredients well.
• Mash some peas with a back of spoon to make thicker ragda. Add 1 cup of water in it. Mix well.
• Let the mixture cook over medium flame for 10 minute until gravy turns thick.
• Method for making pattice :
• Peel and mash boiled potatoes. Add green chili, salt, grated ginger, corn flour, salt, bread crumbs, and turmeric. Mix all the ingredients well.
• Divide mashed potato mixture into 12 equal portions and give them a shape of round ball. Press them little using palms to make ½ inch thick flat round shape patties.
• Shallow fry pattice on a non – stick griddle over medium flame using small amount of oil.
• Fry until potato pattice are crisp and golden brown on both sides.
• Place two patties on a plate, top with a spoon full of ragada over it. Then garnish it with tamarind chutney, finely chopped onion, coriander leaves and sev. Sprinkle chat masala over it.
• Serve hot.