Here's a recipe for steamed Palak-Methi muthiyas. These are great as an evening snack or stirred into curries. Muthiyas are first steamed and then shallow-fried until crispy on the outside.
Showing posts with label Journey-Week 3. Show all posts
Showing posts with label Journey-Week 3. Show all posts
April 23, 2016
Tameta Muthiya nu Shaak (Gujarati Tomato Curry with Steamed Dumplings)
BM# 63: Journey through the Cuisines
Week 3: Gujarati Cuisine
Day 20: T for Tameta Muthiya nu Shaak
Recipe from Tarla Dalal.com:
Can't believe we are at the end of the 3rd week in our 'Journey through the cuisines' mega marathon. Here's the last of the Gujarati dishes in the series and it's yet another easy to make, simple everyday tomato curry with muthiyas.
I made Palak-Methi muthiyas -- steamed this time to add to the tomato shaak. Even the fried muthiyas would work just as good in this recipe. I made a similar Gujarati tomato curry with sev for one of the previous BMs.
Can't believe we are at the end of the 3rd week in our 'Journey through the cuisines' mega marathon. Here's the last of the Gujarati dishes in the series and it's yet another easy to make, simple everyday tomato curry with muthiyas.
April 22, 2016
Sambhariyu Shaak (Gujarati Stuffed Mixed Vegetable Curry)
BM# 63: Journey through the Cuisines
Week 3: Gujarati Cuisine
Day 19: S for Sambhariya Shaak
Today's Gujarati dish is yet another traditional vegetable dish. Here the veggies are stuffed with a spicy coconut filling and then pressure cooked until cooked to perfection. Another amazing recipe from Tarla Dalal.com.
All of my recipes for this week are from Tarla Dala's site. It has been a great resource and I love watching her videos as well. She makes even a hard recipe sound very easy to make.
April 21, 2016
Rotlis (Gujarati Rotis)
Rotlis are nothing but Gujarati paper thin phulkas. Being from the south, I knew only about phulka (puffed up roti), chapathi (pan fried roti) while growing up. But after coming to the US, I came to know about rotli, bhakri, thepla and so on, thanks to my North Indian friends.
The first time I had rotlis were at one of my Gujarati friend's cousins house while in Graduate school. The lovely couple invited us over for dinner and bhabhi (my friend's SIL) made a huge spread of delicious Gujarati dishes. But all I can remember from that day were her super soft freshly made rotlis. She even used to send a pack of rotlis with our friend for all of us. So whenever I think of rotlis, I think of bhabhi and her amazing hospitality.
Rasawala Chana (Gujarati Saucy Chickpea Curry)
BM# 63: Journey through the Cuisines
Week 3: Gujarati Cuisine
Day 18: R for Rasawala Chana with Rotlis
Today's Gujarati dish is a simple, protein packed curry made with black chana or chickpeas. Rasawala means saucy and in this dish black chickpeas are cooked in a tangy and sweet sauce.
The only time taking part of this dish is the soaking and boiling the chana. The actual cooking time takes about 15 minutes. Served with rotis or even rice, this is a delicious and comforting dish. I made rotlis to serve with this chana.
April 20, 2016
Quick Pan Handvo (Gujarati Instant Handvo)
BM# 63: Journey through the Cuisines
Week 3: Gujarati Cuisine
Day 17: Q for Quick Pan Handvo
Q was one of the tough letters to find a dish in Gujarati cuisine (I guess it's difficult in many cuisines). I was almost tempted to make 'Qesar Shrikhand' but it seemed a little odd, so I finally ended up making Quick Pan Handvo instead.
Handvo is a popular Gujarati snack. It is a baked spicy lentil cake made with a fermented batter of rice, lentils and spices. It is crispy on the outside and soft inside. It has been on my to-make list for quite a long time. I was hoping to try the traditional version for this mega marathon, but Oondhiyu dictated the letter selection, so Handvo has to wait for now.
April 19, 2016
Piyush (Gujarati Yogurt Drink)
BM# 63: Journey through the Cuisines
Week 3: Gujarati Cuisine
Day 16: P for Piyush
Today I have a creamy and delicious dessert perfect for the summer. It is Gujarati version of lassi and is made with Shrikhand. Initially I had a savory dish planned for P, but then I saw this Piyush recipe on Tarla Dalal.com and since I already had Kesar Shrikhand in the fridge, I made it right away. Also with the sweltering summer heat in India, this is a perfect cooling drink.
Piyush is nothing but jazzed up version of shrikhand. It is mixed with more yogurt (or buttermilk) and thinned out with milk, then flavored with spices. This was one of the easiest and one of the yummiest yogurt based desserts I've ever made. Since I was the only having this at home, I thoroughly enjoyed making and drinking this creamy and rich Piyush.
Week 3: Gujarati Cuisine
Day 16: P for Piyush
Today I have a creamy and delicious dessert perfect for the summer. It is Gujarati version of lassi and is made with Shrikhand. Initially I had a savory dish planned for P, but then I saw this Piyush recipe on Tarla Dalal.com and since I already had Kesar Shrikhand in the fridge, I made it right away. Also with the sweltering summer heat in India, this is a perfect cooling drink.
April 18, 2016
Methi Muthiya (Gujarati Fried Dumplings)
There are 2 ways of making Muthiyas -- steamed and shallow fried or deep fried. I have tried the steamed version with this Lauki Muthiyas. But for the Oondhiyu meal I followed Tarla Dalal's recipe for deep fried Methi muthiyas.
Kesar Shrikhand
I would never have imagined myself eating a savory dish with a sweet side. So when we were served Shrikhand with Pooris and Oondhiyu at our Gujarati friend's house, I was almost reluctant to take the plunge. But I took their word for it and tried it anyway. It was a really good combo, not at all like what I was imagining it to be.
So when I planned this Oondhiyu meal, I had to make the Shrikhand too to make it more like the traditional Gujarati way of serving the dish. Good thing is that it takes just a few minutes to make Shrikhand if you are using Greek yogurt, but if you are using regular yogurt, then make sure to place the yogurt in a cheese cloth for a few hours to remove as much excess liquid from it as possible.
Oondhiyu (Undhiyu) (Gujarati Mixed Vegetable dish)
BM# 63: Journey through the Cuisines
Week 3: Gujarati Cuisine
Day 15: O for Oondhiyu
We are starting third week of our mega marathon 'Journey through the cuisines' and my choice for this week is 'Gujarati cuisine'. The main reason for picking Gujarat is to cook today's dish. I wanted to try this delicious mixed vegetable dish called Undhiyu or Oondhiyu for the mega marathon and initially I was thinking of doing Gujarati cuisine for the last week (so U would have been Undhiyu), but I couldn't find dishes for most of the other letters, so it became Oondhiyu instead.
This was actually the very first dish I cooked for the marathon. Few months ago, I ate Undhiyu for the very first time at one of our Gujju friends and it was absolutely amazing. Since then I had it in my mind and when I sat down to make my list for the marathon, this was the first one on there.
We are starting third week of our mega marathon 'Journey through the cuisines' and my choice for this week is 'Gujarati cuisine'. The main reason for picking Gujarat is to cook today's dish. I wanted to try this delicious mixed vegetable dish called Undhiyu or Oondhiyu for the mega marathon and initially I was thinking of doing Gujarati cuisine for the last week (so U would have been Undhiyu), but I couldn't find dishes for most of the other letters, so it became Oondhiyu instead.
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