Indian Steamed Dumplings – Muthiya

Muthiya is a famous snack which comes from Gujarathi cuisine. Few years back, before my marriage, my dad was posted in Baroda, Gujarat where my mom learnt this recipe. Muthiya is a super delicious and healthy recipe and this is the reason why everyone who eats it loves it. These are multigrain flour and doodhi mixed steamed dumpings.

There are three ways of making muthiya – steamed, microwaved and fried. Steamed muthiya or microwaved muthiya is definitely more healthy and stomach filling version. The muthiya is generally made with chickpea flour (besan) and doodhi. Doodhi (bottle gourd ) as you all know is a healthy but not so liked vegetable. So, apart from Ghiya ke Kofte and Ghiya ka Halwa, muthiyas is another recipe where nobody can guess that it contains bottle gourd as main ingredient.

To make it healthier, I used wheat flour, semolina, rice flour and maize flour. In Maharashtra and Gujarat you can find muthiya on many sweet and farsan shops.

Muthiya can be stored for two or three days and can be served in morning breakfast or evening snack with tea. It can also be served as side dish in main course.

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Here we go with recipe:

Ingredients:

  • Bottle Gourd (doodhi) – 1 cup (peeled and grated)
  • Ginger garlic paste – 1 tsp
  • Green Chilli – 3 nos. (finely chopped)
  • Besan – ½ cup
  • Semolina – ½ cup
  • Rice Flour – ¼ cup
  • Wheat Flour – ½ cup
  • Maize Flour – ¼ cup
  • Curd – 1 tsp
  • Turmeric Powder – ¼ tsp
  • Cumin Seeds – ½ tsp
  • Sugar – ½ tsp
  • Oil – 1 tsp
  • Salt – to taste

For Tempering:

  • Oil
  • Ajwain – ½ tsp
  • Sesame seeds – 1tsp
  • Coriander leaves – few chopped

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Method:

  1. Peel and grate doodhi. No need to squeeze the water from doodhi.
  2. Add all the flours along with semolina.
  3. Add green chilies and ginger garlic paste.
  4. Add oil, sugar, cumin seeds and turmeric powder.
  5. Add curd and salt.
  6. Knead it into smooth and soft dough.
  7. Apply some oil in your palms. Divide the dough into three equal portions and shape them into a cylindrical roll.
  8. Steam the roll for approx fifteen to twenty minutes. You can insert knife after fifteen minutes and check. If it comes out clean it’s done, otherwise steam for another five minutes. Alternatively you can microwave the cylindrical rolls for eight to ten minutes.
  9. Allow it to cool. Cut the rolls into circular slices.
  10. Heat oil in a wok, add ajwain seeds and sesame seed. Add muthiya pieces. Saute for two minutes till you get little brown and crisp muthiya.
  11. Garnish with chopped coriander.

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Muthiya can be served with ketchup or with tamarind chutney with a cup of tea!! 🙂

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Benefit Series – Watermelon

Welcome to the “BENEFIT SERIES” from RASOISE. Today I will discuss few benefits of Watermelon followed by the recipe of Watermelon Juice

Watermelon is available in market during summers. This sweet refreshing red fleshed fruit has many health benefits. It is rich source of vitamin A & C, Vitamin B6, Potassium and Carbohydrates.

Water melon is a sweet delicious fruit with low calories and high fiber and water content. The low calories help in reducing weight and high fiber water content helps in keeping body and skin hydrated. Thus it is considered as an excellent source of instant energy.

It is also rich in Vitamin B6 which relieves body from stress and fatigue. I contains Lycopene, which gives protection against UV rays. So it helps in maintaining the glow of the skin.

Here’s the watermelon juice recipe to keep you all refreshing and hydrated 🙂 🙂

WATERMELON JUICE

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Ingredients:

  • Watermelon – 1kg (flesh sliced)
  • Black Salt – ¼ tsp

Method:

  1. Slice the flesh of the watermelon leaving behind hard outer covering. Remove the seeds.
  2. Cube the slices.
  3. In the mixer, put all the cubes. Start the mixer.
  4. Strain the juice through the strainer.
  5. Add black salt and serve.

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You may also like Veg Manchurian and Veg Fried rice !! Try them out !!

Nancy