Steamed and Deep-fried. Methi Muthia (મેથી ના મુઠિયા) is a popular Gujrati tea-time snack. 2 and 1/2 cups chopped fresh fenugreek leaves (methi)1 cup whole wheat flour1/2 cup bengal gram flour (besan)2 tbspns semolina (Suji / rawa)1 lemon juice1 tspn turmeric powder1 tspn red chilly powder1-2 tbspns corriander-cumin powder (Dhana-jeera powder)2-3 tbspns seasme seeds1 tbspn sugar1/2 tspn fruit salt2 tbspns vegetable oil Water as requiredSalt to tasteOil for deep fryingMethod. Take chopped fresh fenugreek leaves in a vesselAdd salt and lemon juice to itSet it aside for 10 minutes till the leaves are moistThen add all flours, spices, and all the ingredients except water and oilMix it well Then add oil and again mix itNow add water as required Knead the mixture into a hard doughMake small balls (pedha size) of the mixtureRoll each of ball on your palm to give it an oval shapeSimultaneously heat oil in a deep panFry Muthiyas in oil over low flame till it turns golden brown in colourDrain it on absorbent paperStore it in an air-tight containerNotes
Flatbreads made from wheat flour, methi leaves and spices. While the traditional theplas are generally made from fresh methi leaves, I used to make them from Kasoori Methi (dried methi leaves) when the fresh ones were not available
Mix salt, heeng and kasoori methi to it. Methi Mangodi - मेथी मंगोड़ी (Sun Dried Dumplings of Dry Fenugreek Leaves and Split Green Lentils)IngredientsPeeli Moong Dal (Split Green Lentils) - 1 cup (Washed and Soaked for 2 hours)Kasoori Methi (Dry Fenugreek Leaves) - 2 tbsp, crushed between palmsHeeng (Asefoetida) - 1 pinchSalt - as per tastePreparationCoarsely to fine grind (it shouldn't be like a paste but not very coarse either) washed and soaked moong dal
Mharo Rajasthan's Recipes - Rajasthan A State in Western India
Moong Dal Kachori – Deep fried dumplings with lentil filling. 2nd Dec, 2013. For this month’s International food challenge, Manjula of Desi Fiesta, had come up with several traditional Marwadi dishes
Vegetable Fried Rice is a popular Indo Chinese dish that is usually served with a gravy dish. Its a simple dish where left over rice is stir fried with veggies on high heat (wok style)
So for today, I'm sharing a fried noodle recipe, which I've recently tried cooking at home, we would usually order this when we have noodles at Chinese restaurants
So we tried to think of what we could do with 4-1/2 cups of cooked rice, and Russ said "Fried rice. The other day I cooked up a pot of rice only to realize that we had potatoes and gravy in the fridge that would go better with the main course (grilled brisket)
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