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Tag: Gujarati cuisine

  • Cabbage and Methi Muthiya | Gujarati cuisine

    Cabbage and Methi Muthiya | Gujarati cuisine

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    muthiya | methi muthiya | gujarati muthiya | muthiya recipe

    Muthiya is a popular steamed snack from Gujarati cuisine. It was usually made with bottle gourd traditionally. But today, we find muthiyas of many kind. Here, I have used cabbage and fenugreek leaves along with onion. It turned out tasty and made a good side dish. 

    Muthia / Muthiya is made in different versions. Dudhi or bottle gourd is used in it and this is the  traditional  method of making muthiya. The others are made using different veggies and green leaves. Some of them are palak muthiya, alu muthiya, methi muthiya,  veg muthia. 

    Muthiya is steamed and then later tossed in a seasoning. Thus, it is a healthy Gujarati snack and ideal with a cup of hot tea. It may be deep fried also, but I love the steamed version. The deep fried muthias are usually used in ondhiyo and other kind of stir fry recipes of this cuisine.

    Do note that no water is used while mixing the dough, if needed, a tablespoon of it is added. 

    cabbage and methi muthiya
    cabbage and methi muthiya

    The other Gujarati dishes on the blog are:

    Gud Papdi, Khandvi,  Methi khakra, Tri-colour dhokla, Oats dhokla, 

     Cabbage Methi Muthiya

    Ingredients:

    • 1 cup besan
    • 1 cup wheat flour
    • 1/2 cup semolina
    • 1 cup cabbage grated
    • 1 onion grated
    • 1 bunch fenugreek finely chopped
    • ginger chilly paste ( 2 chilly and a inch of ginger)
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • asafoetida
    • 1 teaspoon sugar
    • salt
    • 2 tablespoon oil
    • 1 tablespoon curd
    • 1/4 teaspoon soda
    • 1 teaspoon sesame
    Seasoning:
    • 1 tablespoon oil
    • 1 teaspoon mustard
    • asafoetida
    • turmeric powder
    • 1 teaspoon sesame
    • a few curry leaves

    Equipment: 

    steamer, cooking pan, ladle, spoon, steaming pan

    Method:

    1. Grate the cabbage.
    2. Grate the onion. 
    3. Cut the methi leaves and wash it well. Put it in a colander for sometime. 
    4. Take a wide bowl, add wheat flour, gram flour, semolina, turmeric powder, cumin powder, coriander powder, asafoetida, sesame, baking powder and salt. Mix them.
    5. Squeeze the water from the  grated cabbage and onion. Put them along with fenugreek leaves, oil, curd and mix them thoroughly.  Knead it to form a dough. 
    6. Make them into four rolls of elongated shape.
    7. Heat a steamer with some water. Smear a little oil in the tin and keep the rolls in it.
    8. Steam it for 10-12 minutes, once it is done, remove them and cut them into discs.
    9. Take oil in a pan, put mustard seeds, once it splutters, put asafoetida, turmeric powder, sesame and curry leaves. Now, put the discs in it and mix it well. Once it is warm, remove and serve. 

    Print Recipe

    cabbage and methi muthiya
    Evergreendishesdev

    Cabbage and Methi Muthiya

    5 from 8 votes
    Cabbage and methi muthiya is a tasty and healthy snack from Gujarati cuisine.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course: evening snacks
    Cuisine: Gujarati
    Ingredients Method

    Ingredients
      

    • 1 cup besan
    • 1 cup wheat flour
    • 1/2 cup semolina
    • 1 cup cabbage grated
    • 1 onion grated
    • 1 bunch fenugreek finely chopped
    • ginger chilly paste 2 chilly and a inch of ginger
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • asafoetida
    • 1 teaspoon sugar
    • salt
    • 1 tablespoon curd
    • 1/4 teaspoon soda
    • 1 teaspoon sesame
    • Seasoning:
    • 1 tablespoon oil
    • 1 teaspoon mustard
    • asafoetida
    • turmeric powder
    • 1 teaspoon sesame
    • a few curry leaves

    Method
     

    1. Grate the cabbage.
    2. Grate the onion.
    3. Cut the methi leaves and wash it well. Put it in a colander for sometime.
    4. Take a wide bowl, add wheat flour, gram flour, semolina, turmeric powder, cumin powder, coriander powder, asafoetida, sesame, baking powder and salt. Mix them.
    5. Squeeze the water from the grated onion and cabbage. Put them along with fenugreek leaves, oil, curd and mix it well. Knead it to form a stiff dough.
    6. Make them into four rolls of elongated shape.
    7. Heat a steamer with some water. Smear a little oil in the tin and keep the rolls in it.
    8. Steam it for 10-12 minutes, once it is done, remove them and cut them into discs.
    9. Take oil in a pan, put mustard seeds, once it splutters, put asafoetida, turmeric powder, sesame and curry leaves. Now, put the discs in it and mix it well. Once it is warm, remove and serve.

    cabbage and methi muthiya

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  • Sukhdi / Gud Papdi recipe

    Sukhdi / Gud Papdi recipe

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    Sukhdi / Gud Papdi is a popular Gujarati sweet. It is made using whole wheat flour, jaggery and ghee. It is soft, crumbly and has melt in the mouth texture.

    Sukhdi is quite an easy to make sweet that can be made in fifteen minutes. It is ideal to make during festivities or as a snack to eat anytime. I have tried to keep the recipe authentic, so not added any embellishments to it. One may add cashew pieces, cardamom powder or even grated coconut to it. Anyway, it tastes good as it is if made perfectly.

    It is called as Sukhdi in Gujarat while in Maharashtra it is popular as Gud Papdi or Gol Papdi.

    A few other sweet recipes from the blog that you may like are Mamra na ladoo, Tapeshwara Khaja, Ellu Holige

     Sukhdi / Gud Papdi.

    Ingredients:

    • 2/3 cup wheat flour
    • 1/3 cup ghee
    • 1/4 cup jaggery

    Method:

    1. Keep all the ingredients ready, grate the jaggery or powder it.
    2. Grease a plate with little ghee.
    3. Take ghee in a pan and heat it on a low flame.
    4. Once the ghee melts, add wheat flour to it and mix it with a ladle.
    5. Let it cook on a slow flame, keep stirring. Once the mixture changes it colour and aroma is felt, it is done.
    6. Switch off the stove, add jaggery to it mix it well and spread it over the greased plate.
    7. Let it cool for a few minutes.
    8. Cut into desired shape.
    9. Sukhdi / Gud Papdi is ready to serve

    Take a tip:

    • Quantity of ghee is in semi-liquid form.
    • Keep stirring and let the wheat flour be brown in colour. If you do not stir, it will get burnt easily.
    • Jaggery needs to be grated or powdered finely.
    • Do not add jaggery and heat it further. It may become chewy.

    Pin it for later:

    sukhdi / gud papdi
    sukhdi / gud papdi

    Here’s the video of the making of Sukhdi / Gud Papdi

    Evergreendishesdev

    Sukhdi / Gud Papdi

    Sukhdi / Gid Papdi is a soft, melt in the mouth sweet from Gujarati cuisine.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Course: indian sweets
    Cuisine: Gujarati
    Ingredients Method Notes

    Ingredients
      

    • 2/3 cup wheat flour
    • 1/3 cup ghee
    • 1/4 cup jaggery

    Method
     

    1. Keep all the ingredients ready, the jaggery should be grated.
    2. Grease a plate with a little ghee.
    3. Take ghee in a pan and heat it. Once it melts, put the flour in it and roast it to a golden colour.
    4. Keep stirring, once it is done, switch off the gas.
    5. Add jaggery, mix it well and pour it on the greased plate and spread it with the spatula.
    6. Let cool for a few minutes, cut into desired shape.

    Notes

    • Quantity of ghee is in semi-liquid form.
    • Keep stirring and let the wheat flour be brown in colour. If you do not stir, it will get burnt easily.
    • Jaggery needs to be grated or powdered finely.
    • Do not add jaggery and heat it further. It may become chewy.

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  • Mug/ Mag Ni Chutti Daal |Gujarati cuisine| guest post

    Mug/ Mag Ni Chutti Daal |Gujarati cuisine| guest post

    Mug/Mag Ni Chutti Daal is a popular dish from Gujarati cuisine. It is dry sabzi of moong dal which pairs well with rice and kadhi.

    It’s a new week with a new face on my blog. Today, I have my other good friend Jagruti sharing her recipe here. Jagruti, Sapana and myself are three like minded person running a group on facebook since a few months and thus our interactions are on daily basis.

    Jagruti is an excellent cook who can play easily with many cuisines. She is another vegetarian blogger. I love her photography skills. She is a passionate blogger who strives hard to keep herself updated. Do take a look at her blog www.jcookingodyssey.com

    Over to Jagruti:

    How to make Mug ni chutti daal | Mug ni chutti daal is a simple, delicious and homely Gujarati side dish that can be served in a daily Gujarati meal. This daal requires just a handful of ingredients that are easily available in the Indian kitchens. This dish makes a perfect protein-rich dish without using any expensive ingredients.

    BTW Chutti translates Sukhi in Hindi and Dry in English.

    Mug ni chutti daal is a dry preparation of huskless yellow moong daal with basic spices but made without onion and garlic. Usually, this daal is served with Gujarati Kadhi and plain boiled rice. These three dishes go so well when mixed together. Whenever my husband tries this combination together, he describes this as ‘ Pudding’ 🙂

    We Gujarati try to eat a well-balanced meal every day and when we prepare a thali, we make sure that we cook everything making sure that in the one meal, all flavours and nutrients can be found. So for protein, we make at least two dishes, and whenever there is kadhi on the menu, Mug Ni Chutti daal, automatically becomes a side dish in the thali.

    This post is dedicated to all you Gujarati food lovers out there and my lovely friend Jayashree’s readers!

    Hey guys

    How are you all?

    When one passionate foodie meets another passionate foodie, what would you do? You become best pals, don’t you agree? Mine and Jaya’s friendship is not even a year old, but it seems like we know each other for years. I met Jayashree virtually on Facebook through one of the group. We became very close friends since we created our facebook group ‘Desi Bloggers Connect’. She is a dedicated and enthusiastic food blogger who creates delicious, tasty yet easy to prepare recipes. I love all her Karnataka specialities and can’t wait to try them in my own kitchen.

    I was so delighted and honoured when Jayashree request for the guest post and that when I decided to share this delicious and healthy Gujarati daal recipe. A really tasty and protein packed dish that is perfectly suitable for vegan too, also it is made without onion and garlic thus this recipe can be prepared during fasting season when such ingredients onion and garlic are prohibited.

    Thank you Jayashree for giving me this honour to share my recipe with your readers, hope they like it and make it in their own kitchens. Please shoot with any questions and inquiries regarding this recipe

    Let’s look at the recipe

    Mug ni chutti-guest post
    Mug ni chutti daal- guest post

    Mug/Mag Ni Chutti Daal – Gujarati Dry Moong Daal

     

    Ingredients

    • 1 cup yellow moong daal ( Mug Ni Daal )
    • 2 Tbsp. oil
    • 1/2 tsp. Mustard seeds
    • 1/2 tsp. Cumin seeds
    • Pinch hing
    • 1 red dry chilli
    • 1 tsp. red chilli powder
    • 1/2 tsp. turmeric powder
    • 1/2 tsp. green chilli and ginger minced
    • Lemon juice
    • Fresh coriander leaves to garnish

    Method:-

    1. Clean, wash and soak moong daal in cold water for half an hour.
    2. Discard the water.
    3. Once you are ready to cook the daal, heat oil in a thick bottom pan or kadai.
    4. Add mustard and cumin seeds, once they crackle add hing and dry red chilli.
    5. Then add soaked daal, and minced chilli ginger.
    6. Mix well, then add red chilli powder, turmeric and salt.
    7. Once again mix well.
    8. Add sufficient water to cook daal perfectly.
    9. Don’t add too much water in the beginning, if you need then add later.
    10. Cover the pan with the lid and cook the daal on a low heat.
    11. Daal should not be mushy but cooked well and each daal should be separate.
    12. Once the daal is cooked add lemon juice and mix.
    13. Turn off the heat and garnish the daal with the coriander leaves.
    14. Serve hot with Gujarati Kadhi and Rice in a typical everyday Gujarati thali.Enjoy!

    A few other Gujarati dishes on the blog: Tricolour Dhokla, Methi Khakra, Mamra ladoo

    Jagruti

    Mug ni daal

    Mug ni chutti daal is a dry lentil based accompaniment from Gujarati cuisine. It is one of the essentials in their daily menu.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 6
    Course: lunch ideas
    Cuisine: Gujarati
    Ingredients Method

    Ingredients
      

    • 1 cup moong dal
    • 2 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon mustard
    • 1 teaspoon chilly powder
    • 1 red chilly
    • 1/2 teaspoon ginger and green chilly minced
    • lemon juice
    • fresh coriander to garnish

    Method
     

    1. Clean, wash and soak moong daal in cold water for half an hour.Discard the water. Once you are ready to cook the daal, heat oil in a thick bottom pan or kadai.
    2. Add mustard and cumin seeds, once they crackle add hing and dry red chilli. Then add soaked daal, and minced chilli ginger. Mix well, then add red chilli powder, turmeric and salt. Once again mix well. 
    3. Add sufficient water to cook daal perfectly. Don’t add too much water in the beginning, if you need then add later. Cover the pan with the lid and cook the daal on a low heat. Daal should not be mushy but cooked well and each daal should be separate. Once the daal is cooked add lemon juice and mix. Turn off the heat and garnish the daal with the coriander leaves. Serve hot with Gujarati Kadhi and Rice in a typical everyday Gujarati thali.

    yellow-moong-daal-guest-post
    yellow-moong-daal-guest-post

    Mug-ni-chutti-daal-guestpost
    Mug-ni-chutti-daal-guestpost

    About the author:

    She is the owner of Jagruti Cooking Odyssey, a blog of pure vegetarian dishes. She has cooked on IndianTV channels and printed in UK magazines, previously winning the top prize. She loves cooking different cuisines. Follow Jagruti on Facebook, Twitter, Instagram and Pinterest

    Let’s be connected, follow us on facebook, twitter, pinterest and instagram.

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  • Methi Chapati | Gujarati Thepla

    Methi Chapati | Gujarati Thepla

    Methi chapatis  are tasty and healthy. It is a popular dish of the Gujaratis. It is known by the name of “Thepla”.  It makes an ideal mid day meal  or pack it in the  lunch box.

    Methi or fenugreek leaves have a distinct taste and give a good taste to all the dishes. It is ideal to include as it is rich in Vitamin C, Vitamin A, Riboflavin, Calcium and minerals such as folate and riboflavin. It also contains antioxidants which helps the body to heal naturally.

    I love using methi leaves in my cooking. I use it to make a lentil stir fry, pairs well with chapati. Dal with methi is absolutely delicious. And I make alu methi once in a fortnight. Methi delight is good as a snack but I prefer to make it as an accompaniment with meals.

    Gujarati thepla, methi paratha
    Gujarati thepla, methi paratha

    The ingredients that you need are:

    • wheat flour 2 cups
    • gram flour 1tbsp
    • fenugreek or methi leaves 2 bunch
    • chilli powder 2 tsp
    • turmeric powder 1/2 tsp
    • a pinch of asafoetida
    • cumin powder 1 tsp
    • coriander powder 1 tsp
    • curd 1 tbsp
    • salt to taste
    • oil for smearing

    Method:

    1. Cut the fenugreek leaves finely. Immerse it in salt water, strain and keep aside.
    2. Take  a wide bowl and mix all the ingredients with water into a dough of thick consistency.
    3. Keep aside for ten minutes.
    4. Take a ball, dust it with flour and roll into a circle. Smear oil, fold it into half, and again into a quarter. Dust with a little flour, roll it into a circle as a chapati. 
    5. Heat a skillet. Put the rolled thepla  onto the tawa. Smear oil and flip to the other side. Put some oil and allow it to cook for a few seconds. 
    6. Roast until brown spots are visible. Keep them in a container. Serve them as and when needed. Tastes good when it is hot. 

    Take a tip:

    • Fenugreek leaves should be cleaned well. Use only the leaves here.
    • Addition of gram flour is optional.

    Evergreendishesdev

    Methi Thepla / Gujarati cuisine

    Methi thepla is a popular dish from Gujarati cuisine. A flatbread with the goodness of fresh fenugreek leaves and other spices makes a good breakfast or lunch option.
    Print Recipe
    Ingredients Method

    Ingredients
      

    • wheat flour 2 cups
    • gram flour 1tbsp
    • fenugreek or methi leaves 2 bunch
    • chilli powder 2 tsp
    • turmeric powder 1/2 tsp
    • a pinch of asafoetida
    • cumin powder 1 tsp
    • coriander powder 1 tsp
    • curd 1 tbsp
    • salt to taste
    • oil for smearing

    Method
     

    1. Cut the fenugreek leaves finely. Immerse it in salt water, strain and keep aside.
    2. Take  a wide bowl and mix all the ingredients with water into a dough of thick consistency.
    3. Keep aside for ten minutes.
    4. Take a ball, dust it with flour and roll into a circle.
    5. Heat the tawa.Put the rolled thepla  onto the tawa. Smear oil and flip to the other side. Put oil and roast on medium flame.
    6. Roast until brown spots are visible. Keep them in a container. Serve them as and when needed. Tastes good when it is hot.