Dudhi Na Muthiya A Gujarati Delicacy (Steamed Bottlegourd Dumplings)

Hey Everyone!

I know I have been away for a very long time and to be honest I had been planning to start posting again regularly for almost 6 months now but for some or the other reason it just kept on delaying. Still I won't make promises that I will post every single day but yes I will definitely try to post atleast once a week :)

Being a total gujju I absolutely love the simple ethnic dishes from gujarati cuisine. Lots of these dishes bring back happy memories of childhood days and hence are quite close to my heart. One such dish would be Dudhi Na Muthiya aka Steamed Bottlegourd Dumplings! Muthiya (Steamed Dumplings) are very famous in gujarati cuisine and are made with a lot of different vegetables, some common would be Bottlegourd and Fenugreek leaves! Muthiya's are usually eaten as a snack along with homemade chutney or even sprinkled with some fresh coriander and sev! 

 Today I'll be sharing with you all recipe for Bottlegourd dumplings which are steamed and hence quite healthy!...so lets get cracking :)

Ingredients:-

-> 250gm bottlegourd grated

-> 1.5 to 2 cups of whole wheat flour (atta)

-> 1/4 cup of chickpea flour (besan)

-> 1 tsp red chili powder

-> 1 tsp turmeric powder

-> 1 tsp coriander powder

-> 2 tbsp curd

-> 2 tbsp oil

-> Salt to taste

-> 2 tbsp sugar

-> 1/2 lime juice

For seasoning:-

-> 1 tbsp oil

-> 1 tsp mustard seeds

-> 1 tsp cumin seeds

-> 1 tsp sesame seeds

-> 1 generous pinch of asafoetida (hing)

-> 1 green chili finely chopped

-> 8 to 10 curry leaves

Procedure:-

• In a clean bowl mix together grated bottlegourd, curd, oil, salt, sugar, red chili powder, coriander powder, turmeric powder and lime juice. 
• Once the sugar as melted add in whole wheat flour and besan and make soft dough without adding any extra water since bottlegourd itself is has huge water content
• Oil your hands and take small balls of the dough, shape them into logs
• Steam the logs in a steamer for 20 to 30 mins, until they are cooked
• Turn off the gas and let the steamed bottlegourd logs cool down completely
• Once they are cooled cut them into small pieces as desired.
• Heat the oil in a pan for seasoning, once its hot add in green chilies, cumin seeds, asafoetida, mustard seeds, sesame seeds and curry leaves.
• Once the seeds start to crackle add in the muthiyas.
• Cook them for 5 to 7 mins until they turn light golden brown
• Muthiyas are ready to serve! Serve them hot with coriander chutney or sprinkle some fresh coriander and sev on top

I hope the recipe was helpful, if you make dudhi muthiyas do share how they turned out for you :)

Until next time take care and stay healthy!

Love,

Coconut Coriander Chutney

Dear All,

Today I am going to share with you all a quick and easy recipe which I have been making every since I entered kitchen! I love love South Indian food! Dosa, Idli, Vadai, Uttappam, Rasam, Sambhar, etc love all these! What's common between all these? Yes Coconut Chutney! Its my favorite and to go recipe for dosas and idlis and make it quite often!

Stuffed Chillies/Bharleli Mirch - Step by Step

Dear All,

I have always loved the dishes made using different kinds of stuffing like besan/coconut or peanuts! Peanut stuffing is very famous in maharashtrian homes. My favorite stuffing would be with besan! After my bharela kanda recipe I had been dying to make stuffed chilies. These chilies i believe are seasonal and you don't find them throughout the year in the market. I found these only during the winter time here in Pune. You can also use the Jalapeno Peppers in place of these.

Lets go ahead with step by step instructions on how to make this wonderful dish!

Recipe adapted from here

Ingredients:-
8 to 10 chillies or jalapeno chillies

1 cup besan

1 cup roughly chopped coriander

3 tbsp of oil

1 tsp mustard seeds

Salt to taste

1/2 tsp turmeric powder

juice of 1/2 lemon

1 pinch of asafoetida (hing)

1 tsp sugar (optional but recommended)

Procedure:-

1) Wash and clean your peppers properly.

2) To make the stuffing, take 1 cup of besan, add in turmeric, hing, sugar and salt to taste.

3) Now add in 2 tbsp of oil and chopped coriander. Mix well.

4) Using you hands mix all the ingredients well, DO NOT add any water moisture of oil should be enough for the mixture to come together.

5) Form oval shape balls similar to the size of your chillies.

6) Slit the chillies vertically, do not slit it completely.

7) Stuff the besan mixture into these chillies, be careful to not to tear up the chillies while stuffing.

8) Heat 1 tbsp of oil in a non stick pan, add in mustard seeds. Once these start to splutter carefully place in the chillies.

9) Cover and cook the chillies for 15 to 20 mins. Carefully roll the chillies in between to make sure it gets cooked evenly from all sides.

10) Serve as side dish with roti or rice with some curry. I love eating these all by themselves!

Hope you all enjoyed this recipe, please feel free to leave your comments and suggestion below.

Till next time..tc!

Love,

Creamy Butter Beans and Green Peas

Let me start by wishing you all a very Happy Independence Day! Today India celebrates her 63rd Independence Day. As children this day is always remembered as a holiday from school, buying national flags and showing them off on your cars, singing national anthem, watching the flag hosting and eating sweets. I have some really special memories attached with this day, back home our residential complex celebrates independence day every year in our building garden. Every year on this day national anthem and other patriotic songs are played from morning 7 am. I remember waking up hearing them :) Light snacks and a packet of Frooti is distributed later on to all the children. Small small children sing patriotic songs and give speeches on indian history. Later on we watch the flag hosting ceremony on the national DD channel, my dad never misses this parade and always insist we too watch along with him. Childrens and students from overall states of india perform in the parade by dancing, singing, sports etc. If you havent watched this parade as yet, i request you to please watch it next time as the efforts taken by the students is worth while and i salute them for their talent! The co-ordination and consistency between the performers is remarkable!

Now coming on to today's recipe, i had seen this recipe at Meeta's blog and immediately bookmarked it. In gujarati butter beans are also known as "Vaal" and usually cooked with usual masalas in a curry style. I loved the idea of making them with cream and I am so glad it came out delicious. I have made few changes to the recipe and used green peas instead of leaks. Its simple and creamy dish and you can enjoy it as a side dish with roti or rice or even have it all by itself.

Sending this to Viki's event Side Dishes for Chapathi and to MLLA 14 hosted by Susan this month.

Ingredients:

1 cup butter beans (lima beans) soaked in water overnight

1 medium onion minced

1/2 cup frozen green peas

1 tsp olive oil

1 tsp butter

2 tbsp cream

Salt & Pepper to taste

fresh coriander or parsley for garnishing

1 cup water as required

Procedure:

• Heat oil and butter in a pan, add in minced onions and saute for 2 mins.
• Now add in butter beans, salt, pepper and enough water to cover the beans.
• Cover the cook on medium-slow heat for 15 to 20 mins.
• Beans will be halfway cooked, now throw in green peas and fresh cream.
• Again cover and cook for 5 to 6 mins , until butter beans are soft and creamy.
• Garnish with fresh cilantro or parsley.

Once again wishing you all a very Happy 63rd Independence Day!

Luv,