Methi Muthiyas in Tomato gravy

Methi/ Fenugreek greens  are not easy to get where I live. It involves a visit to the Indian grocery store, which is far from where I stay. And not knowing driving well enough to get there, I have to depend on my husband, who’s not keen on shopping. That’s a nice way of saying it, he actually HATES shopping of any kind 😀  And if I ever make the mistake of sending him with an open list saying green vegetables, picking up methi (fenugreek) greens is never going to occur to him. In fact, the last time I sent him, had included lobia beans (black-eyed beans) in my list. And he came back with Alubia beans.  So you see!

Source: Google Images

I spell out every little thing I want and always include Methi leaves in my list. This time, I made fried methi muthiyas with them. And not content with that, wanted to make a Gujarati sambhariyu shaak with potatoes, brinjals to the very least,  with coconut and coriander green masala. But haven’t restocked my grated coconut stash for a while now, plus had no brinjals. So made these muthiyas  with a tomato gravy instead.

This is not my recipe, have googled and have been mostly inspired by Tarala Dalal’s recipe for it. I can’t say I followed it 100 per cent though, because I have a poor memory and can’t understand complicated instructions. So here goes

Ingredients:

For Muthiya

  • 1 cup wheat flour
  • 1/4 cup gram flour (besan)
  • 2 cups methi leaves (chopped)
  • 1 tbsp ginger-green chilli paste
  • salt to taste
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp chilli powder
  • 1/2 tsp of baking soda
  • 1-2 tsp sugar
  • 2 tsp oil + oil to deep fry

For Rasss

  • 2 tsp  juice of a lime
  • 4-5 medium tomatoes
  • 3-4 garlic cloves, finely chopped
  • mustard seeds and asafoetida for the tadka
  • 1 tsp of chilli powder and coriander powder

Process:

  1. For making muthiyas, mix all these ingredients with some water, make a thick dough.
  2. Make small balls or oval shapes, if the dough is sticky grease your palms with some oil first. Deep fry on medium heat.
  3. For the rassa or gravy, heat a spoonful of oil and add the mustard seeds and asafoetida
  4. Then add the garlic cloves and then add 1 spoonful of chilli powder and coriander powder.
  5. Let if fry for a few seconds and then add the chopped tomatoes.
  6. The tomatoes should cook very well. Add a cup of warm water to increase the volume of the gravy.
  7. Add the muthiyas as it is important they soak the rassa. 
Methi Muthiyas in tomato rassa

Methi Muthiyas in tomato rassa

PS: For a very different and very interesting recipe for deep-fried methi muthiyas, check out Techie2Mom’s blog here. I am going to try it next time for sure.

Pulao from quinoa-bulgur

I love pulao with a number of vegetables – a nice quick one-pot meal. Only, white rice is something I am trying to reduce from my daily diet. One way is to use this quinoabulgur substitute. Well, one could use either seperately and I would’ve loved using only quinoa since I prefer it over bulgur, but they arrived as a combo from the super-market. And so I used them together in this quinoa pulao recipe.

Ingredients:

  • 1 cup of quinoa-bulgur combo
  • 1 cup of cut vegetables – carrots, onions, peas, french-beans, paprika,  corn (whatever you want to include)
  • 2 cloves of garlic
  • Salt
  • 1 tsp. oil

Process:

  1. In a saucepan heat 2 cups of water and once it is boiling cook the quinoa-bulgur mix in it, till it absorbs the water and is cooked.
  2. In another pan, heat the oil, add minced garlic to it, followed by onions.
  3. Once onions are cooked, you can add the rest of the vegetables and cook as per your preference. I personally prefer them with a bite.
  4. Add the cooked quinoa-bulgur mix, add salt and there, it’s done.

I remember not adding any spices to it – whole or powdered and I did not miss them either. The taste is earthy and rustic. Here’s  how it looked.

Quinoa-bulgur pulao

A healthy sandwich

This Friday, I took up some long-pending cleaning jobs and did not feel like cooking something time-consuming.

Also, I was still reeling in shock from the disastrous gobi-manchurian I managed to make the day before. I love gobi manchurian and believe me, I make a pretty decent on

e too. And this I made after watching a video, which surprisingly was not very different than how I normally make it. Well, my problem was the cauliflower florets were limpy and soggy, which normally does not happen 😦 But I have to eat my mistakes, which I did.

After that, I wanted to eat something relatively healthy. So this is what I made. Sliced a long bread roll and slathered some home-made hummus on it. Topped it with grilled aubergines, cherry tomatoes, feta crumbs and sliced olives.

Simple right. Have a look for yourself. And very delicious too.

Image

Ghatia nu shaak

No, masala macroni it is not, by any stretch of imagination. This is one of those foods which is all taste only. It will not fit into healthy food or wholesome food criteria. Well maybe, if you eat it with brown bread. In my house, it is rarely made, first because we don’t get gathias here, only after a trip to India. Then when I suggest it, my husband shakes his head in that long suffering way which I don’t like huh! But wait, look who’s asking for seconds then.

So, here it is,  what you need is these bhavnagri gathias and a spoonful of oil and your masala dabba.

Method: Add a spoonful of oil into your kadahi/saucepan.

Once it is hot, add the mustard seeds and asetofida.

Once they start spluttering, add a pinch of turmeric, a spoonful of coriander powder and chilli powder.

Add a glass of water and wait for it to boil.

Then add the gathia, and keep for 2-3 minutes, add a bit of salt if needed.

That’s all.

This is how it looks

Ghatia nu shaak