Palak Methi Muthia

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Makes 3 servings

Palak Methi Muthia represents perfection in flavor, nutrition and visual appeal. The flavors of spinach and fenugreek balance each other very well in these steamed iron and folic acid rich dumplings, which get a further boost in aroma from the tempering of mustard and sesame seeds. Palak Methi Muthia makes a delicious treat when served with nutritious green chutney.

Ingredients

•  3 cups chopped spinach (palak)
•  1 1/2 cups finely chopped fenugreek (methi) leaves
•  1/4 cup whole wheat flour (gehun ka atta)
•  1/4 cup soya flour
•  2 tbsp semolina (rava)
• 1 tsp sugar
• 2 tsp green chilli paste
• 1/2 tsp chilli powder
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/4 tsp turmeric powder (haldi)
• 1/4 tsp asafoetida (hing)
• 2 tsp oil
• 1/2 tbsp lemon juice
•  salt to taste

For The Tempering

• 1 tsp oil
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp sesame seeds (til)
• a pinch of asafoetida (hing)

For Serving

1. nutritious green chutney
2. Combine all the ingredients in a deep bowl and mix well to make a soft dough using very little water.
3. Divide the mixture into 3 equal portions and shape each portion into approximately 125 mm. (5") length and 25 mm (1") in diameter cylindrical roll.
4. Arrange the rolls on a sieve and steam in a steamer for 10 minutes or till a knife inserted into the muthia comes out clean.
5. Remove, cool slightly and cut into 25 mm. (1") slices. Keep aside.
6. For the tempering, heat the oil in a non-stick kadhai and add the mustard seeds.
7. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
8. Add the muthia pieces and sauté on a medium flame for 1 to 2 minutes or till they turn light brown in colour. Keep aside to cool slightly.

How to pack

1.       Pack in an air-tight box along with nutritious green chutney.

Tips

1.      It will take approx. 20 minutes on a medium flame for the muthias to be cooked till done.

2.     To check if the muthias are done, insert a toothpick in the center. If it comes out clean, the muthias are cooked.

3.      Nutrient values per serving

• Energy  : 136 calories
• Protein  : 6.1 gm
• Carbohydrate  : 15.1 gm
• Fat  : 5.7 gm
• Fibre  : 4.6 gm
• Folic Acid  : 92.5 mcg
• Iron  : 2.2 mg

Courtesy : Foodnews

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Vegetable Singapuri Recipe

Ingredients

( 1 ) 100 grams green peas
( 2 ) 200 grams cauliflower (cut into large pieces)
( 3 ) 50 grams potatoes (cut into pieces)
( 4 ) 50 grams carrots (cut into long strips)
( 5 ) A pinch of soda
( 6 ) 2 table spoons ghee
( 7 ) 2 table spoons grated cheese
( 8 ) Salt to taste
Any other vegetables other than this can also be used.

To be ground into paste

( 1 ) 25 grams cashewnuts
( 2 ) 1 small piece of ginger
( 3 ) 2 onions
( 4 ) 6 cloves garlic
( 5 ) 4 table spoons tomato sauce
( 6 ) 1 table spoon chilli sauce
( 7 ) 6 kashmiri red chillies (dried)
( 8 ) 2 table spoon coriander seeds
( 9 ) 1 tea spoon cumin seeds
(10) 4 cardamom pods
(11) 2 small pieces of cinnamon
(12) 4 cloves (Roast cinnamon, clove, cardamom, coriander seeds and cumin seeds before grinding into a paste)
(13) 50 grams mawa
(14) 50 grams cream
(15) Salt to taste

Method

( 1 ) Chop all the vegetables into small pieces. Apply a little soda and salt to the vegetables. Steam all vegetables,
( 2 ) Heat the ghee in a vessel and fry the paste for at least 4 to 5 minutes till the ghee separates. Add mixed boiled vegetables and salt.
( 3 ) Add enough milk or water to make a thick gravy. Boil for a few minutes till the gravy thickens. Remove it from the flame. Garnish with grated cheese. Serve hot.

Note : Do not add mawa and cream while making the paste. But add the mawa and cream to the paste. First add the mawa and mix it well Then add the cream and mix well.


Courtesy - Aneri - My Favourite Recipe

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Bhajiya Recipe

Ingredients

(1) 1cup chana flour (fine)
(2) 1 tea spoon red chilli powder
(3) 1/4 tea spoon turmeric powder
(4) 1 tea spoon sugar
(5) 1 tea spoon rice flour
(6) A pinch soda
(7) 1 tea spoon dhana-jeera powder
(8) 1/4 tea spoon garam masala
(9) Vegetble such as potatoes, green chillies, onions
(10) Bananas, pumpkin, mangoes
(11) Brinjal, sweet potatoes
(12) Poi leaves, ajwain leaves
(13) Oil for frying
(14) Salt to taste

Method

(1) Mix all masalas with chana flour and make a batter.
(2) For banana and green chilli bhajiya, the batter be a little thick.
(3) Potatoes, onion should be cut into thin slices. Banana should be cut into big pieces or thick slices.
(4) Heat anough oil in a frying pan. Dip the slices (vegetable or fruits) Of which bhajiyas have to be made in the batter and fry them.
(5) Hot and crispy bhajiyas are ready to serve.
(6) Slit the green chillies, (remove the seeds) and fill in a mixture of dhana-jeera powder, salt and sugar. Cut the alfanso mango into square pieces for making mango bhajiya.

Courtesy - Aneri - My Favourite Recipe

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