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Methi
Na Moothia
Spiced
fenugreek leaf dumplings with a touch of sweet-sour to counter the bitter
taste of the fenugreek-this is a novel way of eating this bitter vegetable.
serves
4
- preparation time: 10 mins - cooking time: 25 mins
Ingredients
2
cups fenugreek leaves
3
cups bengal gram flour
1/4
tsp soda bicarbonate
11/2
lemons
Water
to knead the dough
11/2
tbsp sugar
3
tbs oil
1/4
tsp asafoetida powder
1
tbsp green chilli-ginger paste
Salt
to taste
For
tampering:
1/2
tsp mustard seed
1/2
tsp cummin seed
8
curry leaves
1/4
tsp asafoetida powder
2
tbs oil
1
tsp red chilli powder
1/2
ssp turmeric powder
Preparation:
The
fenugreek leaves; Wash the leaves and finely chop.Set aside,to drain.
Method:
Make
well in the centre of the gram flour, and add the chopped fenugreek leaves.
Season with mentioned ingredients and mix well. Add just enough water
to make a workable dough.Add the water slowly and very little at a time.
Knead the dough lightly but well Adjust the seasoning to taste and once
again knead. Dampen the palms with a little water and roll the dough into
sausage shape between the palms,of 2" diameter.
Steam
the rolls (Moothias) for 20 minutes on a high flame.To test the moothia,pierce
with a fork-it should come out clean when the Moothias are done.Take off
the flame and cool on a plate.Then cut in to 1/2" thick pieces.
For Tampering : Heat the oil in a pan,add the mustard seeds first
and let them crackle.Add the other tempering ingredients.Add the Moothia
pieces and stir fry over a high flame for 5 minutes.
To
serve:
Serve
hot as far as possible with a meal or for tea.
Tip:
The
test for well prepared Mothias is that they will be soft and will absorb
oil.
Oonthiyu
serves
4
Ingredients
100
gms yam (sooran)
350
gms potatoes
(lemon size)
200
gms sweet potatoes
200
gms small brinjals
3
ripe bananas
250
gms Surti papdi
8
to 10 tbsp oil
Salt
to taste
For
filling
115
gms coconut (1/2)
1/2
cup coriander leaves
1
pod garlic
1/2
corianderr leaves
5
green chillies
2
tsp sugar
1/4
tsp soda bicarbonate
1/2
tsp salt
For
Dumplings
1
bunch fenugreek leaves
1/2
tsp turmeric powder
2
tsp chilli powder
115
gms bengal gram flour
1
lime
2
tbsp hot oil
Preparation
The yam and sweet potatoes: Peel and cut into 1" cubes.The
potatoes: Peel slit upto half-way down their length.
The brinjals: Remove stems and slit into quarters upto half-way
down their lenghth.
The bananas: Cut into two pieces without removing the skin.Slit each
of the two pieces into quarters half-way down their length.
The fenugreek leaves: Clean,sprinkle with 1 teaspoon salt
and set aside.The salt helps to remove the bitterness from the fenugreek
leaves.
The coconut: Grate and set aside.
The beans (papdi): Thread,wash and set aside.
The ginger and green chillies: Grind together and set aside.
The garlic : Remove the skin and finely chop.Set
aside.
The dumplings: Mix the fenugreek leaves, a pinch of turmeric
powder,chilli powder, gram flour, hot oil and salt to taste. Add
water little by little to form a stiff paste. Make balls of this paste
and deep fry in hot oil till golden brown and set aside.
The
filling: Mix together the grated coconut, chopped corander leaves,garlic,ground
ginger,green chillies,sugar,soda bicarbonate, asafoetida and salt.
Method
Divide
the above mixture into three portions. Stuff the brinjals,potatoes,bananas
with 2 portions. Smear the yam and the sweet potatoes with the remaining
third,setting aside 2 teaspoons of the third portion of the filling.Heat
oil in a shallow pan. When hot add the 2 teaspoons of the filling mixture.
Saute well.
Add
2 cups of water and bring to a boil. Then add the beans (papdi) and a
pinch of soda bicarbonate.Cover the pan with a lid and cook over low flame
for 5-7 minutes. Add the stuffed brinjals and cook with lid on, for another
10-15 minutes. Add the potatoes,sweet potatoes and yam cubes. Cook with
lid on over low flame until all the vegetables are done.When nearly done
simmer for 3 minutes. When the preparation is done, the fat will separate.
Ringan
na Sambhariya
Stuffed brinjals prepared the traditional way
Serves
4
- preparation time: 20 mins - cooking time: 15 mins
Ingredients
3/4
kg small rounded brinjals
4
tbsp coriander seeds
4 tbsp khus khus
1/2 pod garlic
1 cup coriander leaves
4 tbsp dry coconut (grated)
2 tbsp tamarind
3/4 tsp turmeric powder
2 tsp chilli powder
1/2 tsp garam masala
4 tbsp oil
Salt to taste
Preparation
The
brinjals: Cut the brinjals lenghthwise,three fourths to the top,keeping
the stalks intact.Soak in salted water for 1/2 an hour.Drain off the water
and set the brinjals aside.
The masala: Roast together coriander seeds, khus khus and dry coconut.Remove
from flame and add to it garlic,coriander leaves,turmeric powder,chilli
powder and garam masala.Grind to a fine paste.
The tamarind: Soak in 1/2 cup
hot water.Blend and then sieve,retaining the juice and discarding the
pulp.
Method
Stuff
the brinjals with the ground masala and set aside.Saute the whole brinjals
in oil, on a low flame,turning them frequently till cooked on all sides.This
will take approximately 45 minutes.Add the tamarind water stir for 2 minutes
and adjust seasoning to taste.
Serve
Serve
hot with gheevali rotlis.
You may add 11/2 teaspoons of sugar or gur with the tamarind water, to lessen the sour taste
of tamarind.
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