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Dudhi na Muthiya , Methi Muthiya or rice and methi muthiya is a healthy Gujerati dish which can be served as a snack, breakfast, in a lunchbox or brunch with tea, coffee or chutney, kids might enjoy with milkshake or chaas ( buttermilk ). A perfect spicy snack always satisfies any soul ! This time I used couple more nutritious ingredients, which are Oats and Quinoa.

You will need :-

  • 3-4 cup methi ( fenugreek leaves ) cleaned, washed and roughly chopped
  • 1 cup wholemeal flour or whole wheat flour
  • 1 cup oats
  • 1 cup Quinoa
  • 1/2 cup bajri flour ( finger millet flour )
  • 2-3 tbsp. semolina
  • 2-3 tbsp. gram flour
  • 1 tbsp. rice flour
  • 2 tbsp. oil ( moin )
  • Pinch soda bi carb
  • salt to taste
  • 3 tbsp. ginger and green chilli paste
  • 2 tbsp. sugar
  • 1 cup sour yogurt
  • 2 tbsp. lemon juice or amchoor powder
  • 1 tsp. ground turmeric
  • 1-2 red chilli powder
  • 1 tsp. ajwain ( carom seeds )
  • 2 tsp. cumin and coriander powder
  • 1/2 tsp garam masala

You will need for vaghar and garnishing :-

  • 3-4 tbsp. oil
  • 2 tbsp. mustard seeds
  • 1 tbsp. cumin seeds
  • 1/4 tsp. hing
  • 2 sprigs curry patta
  • 3-4 dried red chillies
  • 3-4 tbsp. sesame seeds
  • 2-3 tbsp. desiccated coconut
  • Hand full of fresh chopped coriander

Method :- First lightly roast oats and quinoa for 3-4 minute. Let it cool and grind to a coarse flour. Place rest of the muthiya ingredients in a big bowl. Mix very well to make a dough, using little water. Dough should not be too soft. Apply a little oil on your hands and divide the mixture into 2-3 parts. Then pressing in your fists into cylindrical shapes and place in a steamer. Whichever method you prefer. Insert a knife after 20-30 mins and see that it comes out clean, meaning its cooked. Let it cool a little and slice each roll into thin oval-shaped pieces. For vaghar heat oil in a kadai, add mustard seeds, after they splutter add rest of the ingredients except coconut and coriander. After few seconds add cut muthiya pieces and mix gently and sauté them for few minutes or until they get slightly golden brown. Switch off the heat, garnish it with coconut and coriander. Enjoy with masala tea ( my favourite combination ) or your choice of dip.

Thank you for stopping by 🙂

Gulab Jamun , Shrikhand and Puri , Lapsi ( broken wheat sweet )or potato Bhajiya or Onion pakora with Peas Pulao

GulGule is a delicious lightly sweetened, golden fried eggless mini Indian doughnuts , made with few ingredients and so easy to prepare. Gulgule is widely prepared and eaten in North India and Rajasthan during most of the festive season.

You will need :- for Traditional Gulgule

  • 250 g wholemeal or whole-wheat flour ( chapatti flour )
  • 100 g Jaggery or dark brown soft sugar
  • Oil for deep frying
  • 1 tsp. poppy seeds
  • 1/2 tsp. crushed fennel seeds ( saunf )
  • Water

You will need :- for Baked Gulgule

  • 250 g wholemeal or whole-wheat flour ( chapatti flour )
  • 100 g Jaggery or dark brown soft sugar
  • 2 tbsp. oil
  • 1 tsp. poppy seeds
  • 1/2 tsp. crushed fennel seeds ( saunf )
  • 1/2 tsp. baking powder
  • Water
  • 3-4 tbsp. caster sugar
  • 1 tbsp. cinnamon powder

Method :- Traditional Gulgule

In a one big bowl add jiggery or sugar and water, make sure water just barely covers the jaggery. Once it has dissolve completely, strain the jaggery water. Add all the other ingredients and combine well. Batter should be thick but to a dropping constancy and leave it aside for 15-20 minutes. If you are deep frying the Gulgule ,beat the batter about 5-7 minutes, this process will make gulgule soft and fluffy without using baking powder. For deep frying heat oil in a karahi on a medium heat. With a wet hand, take a golf ball sized batter from the bowl. Shape it into a cylinder and drop it into the oil from the side of the karhai..just like pakoras. They will float to the surface. Cook and turning couple of times until the gugule turn golden brown and remove with a slotted spoon. Repeat this process with the rest of the batter. Serve warm with puri and sabji or serve as a snack with tea or coffee.

Method :- Baked Gulgule

In a one big bowl add jaggery and water, make sure water just barely covers the jaggery. Once it has dissolve completely, strain the jaggery water. Add all the other ingredients with baking powder and combine well. Batter should be thick but to a dropping constancy. I baked Gulgule using cake pop maker. Mix caster sugar and cinnamon powder. As soon as gulgule ready, coat them in a cinnamon sugar, if sugar doesn’t stick, then apply little melted butter or honey on gulgule then coat in a sugar. Enjoy warm with tea or coffee.

Thank you for stopping by 🙂