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gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter | with 39 amazing images. gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter is a flavourful starter made with cauliflower florets. Learn how to make cauliflower 65 restaurant style. To make gobi 65, combine the plain flour, cornflour, chilli powder, ginger paste, garlic paste, coriander, garam masala, turmeric powder, coriander powder, lemon juice and salt in a deep bowl and mix well. Add approx. ¾ cup of water and mix well. Add the cauliflower florets and mix gently. Heat the oil for deep-frying in a deep non-stick pan and deep-fry a few cauliflower florets at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Next, heat the oil in a broad non-stick pan, add the garlic, ginger, green chillies and curry leaves and sauté on a medium flame for 1 minute. Add the onions and little salt and sauté on a medium flame for 2 minutes. Add the deep-fried cauliflower and sauté on a medium flame for 2 minutes. Serve immediately. In 1965, A. M. Buhari, the owner of Chennai’s famous Buhari Hotel chain introduced a starter called Chicken 65, which became so popular that vegetarian variants like paneer 65 and gobi 65 soon emerged, which is also known as crispy gobi 65 dry! Today, the vegetarian versions are so popular that they are served in most popular restaurants as a starter apart from being sold by roadside vendors and bakeries! This Indian veg starter is also made in homes as an accompaniment for evening tea. Cauliflower 65 restaurant style is a scrumptious veg version made by deep-frying cauliflower florets coated with a tongue-tickling batter of flours and masalas. Strong notes of ginger and garlic make this an appetizer in the true sense of the word! You can also try other cauliflower based recipes like the Cauliflower Stir-fry or Cauliflower in Schezuan Sauce. Tips for gobi 65. 1. In the batter, do not add all the water at once as it won’t be able to coat the cauliflower well. 2. The batter should of coating consistency. 3. Do not put the batter to rest or else it will release water and make the batter thin. So make the batter and make the recipe. 4. Serve immediately or it will turn soggy. Enjoy gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter | with step by step photos.

vegetable masala maggi recipe | masala maggi recipe | Mumbai street style masala maggi noodles | with 20 amazing images. Everyone loves masala maggi and we have added vegetables to it to make vegetable masala maggi which is Mumbai street style masala maggi noodles. Sometimes, plain maggi might feel boring so we have got you a twisted recipe which is masala maggi and it is also famously sold on streets. I remember having similar vegetable masala maggi on my trip to Leh. Hot maggi with a cup of tea in the cold weather was heavenly. This vegetable masala maggi recipe adds more jazz to this all-time favourite with a bunch of veggies and a dash of spices. Here we have, heated oil in a pan, you can also use butter if you wish to. Further, we have added ginger and green chillies, also you can skip ginger and add garlic. We have added veggies which include onion, tomatoes and capsicum. Though, you can add green peas, carrots, corn, broccoli etc. It will make your vegetable masala maggi look vibrant and colorful! Also an amazing way to add veggies to your child's diet. Next, we have added turmeric and garam masala. You can skip garam masala and add extra maggi masala packets that are available in market. Followed by the maggi masala, water and maggi noodles. Cook and serve Mumbai street style masala maggi noodles hot. Garam Masala gives the vegetable masala maggi recipe a really awesome flavour while a set of universally-loved veggies like onions, tomatoes and capsicum add a very exciting crunch and even more flavour to this yummy dish. As with all Maggi based recipes, it is best to have this Masala Maggi immediately upon preparation as it might clump up a bit after a while. As maggi is loved by all the generations, you won't even have to think twice before serving maggi at anytime of the day! Maggi holds a different place in hearts of kid! Serve vegetable masala maggi as a snack or while experiencing sudden hunger pangs! You can also sprinkle grated cheese or paneer to make it even more exciting!! Enjoy vegetable masala maggi recipe | masala maggi recipe | Mumbai street style masala maggi noodles | with detailed step by step recipe photos and video below.

oats dosa recipe | oats dosa for weight loss | Indian oats dosa with urad dal | oats dosa – healthy breakfast | with 17 amazing images. oats dosa is a dosa which requires no soaking – you just need to blend and ferment, so it is relatively easier. Learn how to make Indian oats dosa with urad dal. Here is an Indian oats dosa with urad dal which is devoid of rice. It is made with fibre-rich oats and is good for diabetics. It is gluten-free and a good source of protein. To make oats dosa, combine the oats and urad dal in a mixer and blend to a smooth powder. Add 1½ cups of water and blend again till smooth. Transfer the mixture into a deep bowl, cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours. After fermentation, add the salt and mix the batter very well. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle. Smear 1 tsp of ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp. Fold over to make a semi-circle or a roll. Repeat steps 5 to 8 to make 4 more dosas. Serve immediately with sambhar. Idli and Dosas need no introduction. One of the most famous South Indian breakfast or snack dishes, the dosa is quite versatile too. This oats dosa is a healthy breakfast option. The oats dosa for weight loss tastes as good as regular dosas, especially when served with the trademark coconut chutney and sambar team! Being free of high glycemic index rice, this dosa is perfect for an obesity menu too. Heart patients and those with high blood pressure too can include them in their diet. Tips for oats dosa. 1. In the winter season, the batter takes a little more time to ferment than 12 hours. To speeden up the process of fermentation, you can add ½ tsp of fenugreek seeds along with water before fermentation. 2. Cook the dosa on a high flame for uniform cooking and golden brown colour. You can also try other dosa recipes like Quinoa Dosa. Enjoy oats dosa recipe | oats dosa for weight loss | Indian oats dosa with urad dal | oats dosa – healthy breakfast | with step by step images and video below.

dal vada recipe | chana dal vada | South Indian dal vada | paruppu vadai | with 25 amazing images You will love the exciting crispness of these delectable dal vadas. Made with a coarse paste of soaked chana dal perked up with onions, ginger paste and the whole traditional team of flavour enhancers and deep fried, these South Indian dal vadas have a unique, rustic texture and warm, hearty flavour that will strike a chord with most people. I would like to share some important tips to make chana dal vada. 1. Blend the chana dal to a coarse mixture without using any water. If required, once in between you can scrape the sides of the mixer jar and grind the mixture again. Try not to add water, as you will face difficulty in shaping the dal vada at a later stage. But if it is getting too problematic to grind, then add 1-2 tbsp of water. 2. Mix everything well and our paruppu vadai mixture is ready. Mixture should not be very moist or dry. If the mixture is too crumbly or too pasty then it would be difficult to make vadas from this mixture. If the mixture has turned crumbly, then grind it once again and if the mixture has turned pasty then add 1-2 tbsp of rice flour or besan to bind together all the ingredients. At this stage, you can taste the mixture and make the necessary changes in the flavour as per your liking. 3. Take care to deep-fry these South Indian dal vadas on a medium flame. Otherwise, they will quickly turn brown outside before they get cooked inside. These deep fried dal vadas are sure to satiate you in a tasteful way, have them for Evening Tea Snacks accompained with Green Chutney or Tomato Coconut Chutney. Enjoy dal vada recipe | chana dal vada | South Indian dal vada | paruppu vadai | with step by step photos below.

paper dosa recipe | crispy paper dosa | South Indian paper dosa | restaurant style paper dosa | with 16 amazing images. Paper dosa is made from a batter of raw rice, urad dal, rice flour and water which is ground into a smooth paste. This is a non fermented batter which is cooked in a tava with some ghee to give a South Indian paper dosa. crispy paper dosa is a super-star whose fame has carried it from South India to the most famous restaurants all over the world! As the name suggests, this paper dosa is golden brown, crispy and so thin that a huge dosa can be made with just a ladle or two of batter. I would like to suggest some tips to make the perfect paper dosa. 1. You don't need to ferment this batter. You can also add a tespoon of sugar for better color. 2. Take a non-stick tava (griddle) and grease it lightly using ghee. Let it get heated up. Sprinkle a few drops of water on the tava (griddle) and wipe it off gently using a muslin cloth.Your tava is now seasoned and is ready to use. 3. You dont need to flip the crispy paper dosa to cook it. In hotels, paper dosa is generally folded up into a cone or roll before serving, making it a hot favourite amongst kids. Serve crispy paper dosa hot with coconut chutney and sambhar for a delicious South Indian meal. Enjoy paper dosa recipe | crispy paper dosa | South Indian paper dosa | restaurant style paper dosa | with detailed step by step photos given below.

This is a very unique, classically Indian toast that is made by tava-cooking bread coated with a batter of besan perked up with spice powders and veggies. The Besan Bread Toast has a crisp and spicy, veggie-dotted outer surface that reminds you of bhajiyas. This slowly gives way to the succulent and mildly flavoured bread inside. When you chew the whole thing together, you get a pleasant mix of flavours and textures that is really awesome. You can also try other toast recipes like the Crispy Spinach and Paneer Open Toasts or Ladi Pav Bhaji Toasts .

pizza bombs recipe | Indian veg pizza bombs | homemade pizza pav | cheesy pizza bombs | with 26 amazing images. pizza bombs recipe | Indian veg pizza bombs | homemade pizza pav | cheesy pizza bombs is texture of pav and flavour of pizza presented in a unique way. Learn how to make Indian veg pizza bombs. To make pizza bombs, first make the dough. Combine the sugar and 2 tbsp of warm water in a small bowl and mix well. Add the dry yeast and stir gently. Cover it with a lid and keep aside for 10 minutes. Combine the plain flour, butter, salt and yeast-sugar mixture in a deep bowl, mix well and knead it into a soft dough using approx. ½ cup of warm water. Cover the dough with a lid or a damp muslin cloth and keep aside for 20 minutes. Then make the pizza bombs stuffing. Combine all the ingredients in a deep bowl and mix well. Divide the stuffing into 8 equal portions and keep aside. Finally roll and bake pizza bombs. Knead the dough again to deflate it and remove the excess air. Divide the dough into 8 equal portions. Shape a portion of the dough into a ball and roll it into a 100 mm. (4”) diameter circle using little plain flour for rolling. Place a portion of the stuffing in the center. Bring all the sides together and seal it tightly. Remove the extra dough and roll it in between your palms into a ball. Repeat steps 3 to 5 to shape 7 more pizza bombs. Arrange them in a greased baking tray, cover with a damp muslin cloth and keep aside in a warm place for 20 minutes. Remove the muslin cloth and bake them in a pre-heated oven at 200°c (400°f) for 18 to 20 minutes. Serve hot brushed with melted butter. Indian veg pizza bombs looks like a bread roll, but when you bite into it, it turns out to taste like a pizza! Can there be anything more awesome than this? The pizza bomb is a unique snack that appeals to both the sandwich lovers and the pizza fans. Homemade pizza pav is not as simple as rolling the pizza toppings into a slice of bread. Rather, the bread dough itself is layered with readymade pizza sauce, bell peppers, jalapeno and cheese before being baked. Perfectly golden brown, crisp outside and gooey inside, the pizza bombs are a class apart. Cheesy pizza bombs look and smell irresistible. If you love cheese, feel free to sprinkle some on top to enhance the appeal of this irresistible snack. Tips for pizza bombs. 1. Proofing the dough of the bread is very important and so is the second proofing before baking. 2. Ensure the dough portion rolled before putting the stuffing is thick and not thin. pizza bombs recipe | Indian veg pizza bombs | homemade pizza pav | cheesy pizza bombs | with step by step photos.

moong dal dosa recipe | moong dosa | green moong dal dosa | South Indian moong dal dosa | moong dal dosa is an easy to make South Indian delicacy which requires only 4 ingredients. It is enjoyed with sambar and coconut chutney along with Milgaipodi powder. Learn how to make green moong dal dosa. Made of rice and moong dal, soaked, ground and fermented, these green moong dal dosas have a deliciously homely flavour and enticing crispness, which only fermented batter can bring about. To make moong dal dosa, wash and soak the moong dal and rice in enough water in a deep bowl for at least 3 hours. Drain. Combine the moong dal and rice in a mixer and blend till smooth using approx. 1¼ cups of water. Transfer the mixture into a deep bowl, cover it with a lid and allow it to ferment in a warm place for at least 8 to 10 hours. Add the salt and approx. ¼ cup of water and mix well. Heat a non-stick tava (griddle) and sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 200 mm. (8”) diameter circle. Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp. Fold over to make a semi-circle or roll. Repeat with the remaining batter to make 14 more dosas. Serve immediately with sambar and coconut chutney. Just the beautiful golden colour of this moong dosa is enough to make you drool! And fortunately it is so tasty it won’t let your appetite down. It tastes different from regular dosas as it uses moong instead of urad and also has an equal proportion of dal and rice. You will love to have this for Breakfast! The combination of moong dal with parboiled rice is said to be a good quality protein, as this combination gives all the 9 essential amino acids we need to consume. Green moong dal dosa is also a good source of vitamin B1 – a key nutrient needed for energy metabolism. This South Indian moong dal dosa can be enjoyed by kids as well as adults. Its soft texture will be beneficial for senior citizens and cancer survivors who often have chewing problems. Tips for moong dal dosa. 1. The fermentation time of the batter may vary from season to season. While in summers it may be 8 to 10 hours, in winter it will take around 11 to 12 to ferment. 2. Always remember to spread the dosa batter in one circular direction to get a uniform layer. 3. While heart patients can enjoy this dosa in limited quantities occasionally, we do not recommend this recipe for diabetics because of the use of high glycemic index parboiled rice. Enjoy moong dal dosa recipe | moong dosa | green moong dal dosa | South Indian moong dal dosa | with recipe below.

sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi | with 22 amazing photos. sweet shakarpara is a popular dry jar snacks made during festive occasions like Diwali and Janmashtami . Also, they make up for a great tea time snack or tiffin snack. Shakarpara and Namakpara are a famous savoury snack which you can either prepare by deep-frying or baking. These sweet biscuits are popularly known as shankarpali in Maharashtra, shakarpara in Gujarat, kalakala in Tamil Nadu, sweet tukdi in North India and teepi maida biscuits in Andhra Pradesh. There are two ways to prepare the sweet shakarpara. You can either add sugar or jaggery in the dough or sugar coat the shankarpali after frying. Here we are using the first method, for that we will be first preparing a sugar mixture. So we will start with preparing a sugar water mixture in a deep non-stick pan and pour milk, add sugar, ghee. If the quantity of ghee is less in the dough then the sweet shakarpara will turn hard instead of getting flaky and crispy. You can also use soft butter or oil as substitute but, ghee imparts a beautiful flavor. Mix well until sugar dissolves. Remove and let it cook. Further, we will prepare the dough for shakarpara. Sift whole wheat flour in a bowl, breaks down the lumps from flour, remove impurities and adds in volume to the flour by aeration. Add salt and milk sugar mixture. Knead into a firm dough. If the dough is soft then the shankarpali will get soft and not crunchy. If the dough is too soft, add more atta and if the dough is too stiff, add a tbsp or two of water and knead for a couple of minutes before you start rolling. Further, divide the dough into 4 equal portions. Take a portion and cover the other to prevent from drying. Roll out a portion. Cut them into diamonds and prick each diamond with a fork. This prevents the sweet shakarpara from puffing up. Separate them and fry in ghee till golden brown and drain on absorbent paper. Cool them completely and store sweet shakarparas in an air-tight container. A traditional tea-time snack often made during festive occasions, shankarpali is – much to the joy of amateurs – also very easy to make! Maharashtrian shankarpali is often had by Maharashtrians for breakfast by dipping theshankarpali in tea. While there are several ways of making this mildly-sweet snack, this recipe is one of the easiest to follow. Remember to fry shankarpali over a slow flame so that the insides get properly cooked. Enjoy sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi | with step by step recipe photos and video below.

cucumber cottage cheese sandwich recipe | cucumber paneer sandwich for kids | 5 minute cucumber sandwich | Indian veg paneer cucumber sandwich | with 40 amazing images. cucumber cottage cheese sandwich recipe | cucumber paneer sandwich for kids | 5 minute cucumber sandwich | Indian veg paneer cucumber sandwich is one of the most simplest sandwich enjoyed by one and all. Learn how to make cucumber paneer sandwich for kids. To make cucumber cottage cheese sandwich, peel and grate the cucumber thickly. Squeeze out the excess water from the cucumber. Transfer the cucumber into a deep bowl, add the paneer, green chutney, butter and salt and mix well. Divide the mixture into 6 equal portions and keep aside. Place 6 bread slices on a clean, dry surface and spread a portion of the cucumber mixture evenly over each bread slice. Cover with the remaining 6 bread slices and press them lightly. Cut each sandwich diagonally into 4 equal pieces. Serve immediately with tomato ketchup. The tangy taste of green chutney balances the blandness of paneer very well in this sandwich, while cucumber provides a refreshing touch in Indian veg paneer cucumber sandwich. Indeed, the 5 minute cucumber sandwich is a perfect snack on-the-go. Served along with healthy date and apple shake is sure to keep the kids satiated till lunch break. Fresh bread and paneer are a winner when it comes to preparing a tasty snack like cucumber paneer sandwich for kids. When you have time on hand, try making bread and paneer at home. These appealing to look at dainty sandwich is an ideal choice to serve at kid’s parties! Tips for cucumber cottage cheese sandwich. 1. Prefer to use soft butter so it is easy to mix. 2. Grated cucumber can be replaced with grated carrot. 3. You can adjust the spice level of the green chutney as per your liking. 4. The butter and chutney both have salt. So add salt wisely for the mixture. Enjoy cucumber cottage cheese sandwich recipe | cucumber paneer sandwich for kids | 5 minute cucumber sandwich | Indian veg paneer cucumber sandwich | with step by step photos.

mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam | with 36 amazing images. mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam is a spongy rava based Indian fare. Learn how to make sada sooji uttapam. To make mini rava uttapam, combine the rava, plain flour, curds and ½ cup of water in a deep bowl and mix well. Cover and keep aside for 20 minutes. Add the green chillies, cumin seeds, coconut, salt and ½ cup of water and mix well. Grease a non-stick mini uttapa pan with a little oil. Pour 2 tbsp of the batter in each uttapa mould and spread it lightly. Cook on both sides, using a little oil till they turn golden brown in colour from both the sides. Repeat steps 3 to 5 to make more mini uttapas. Serve immediately with coconut chutney. There is one great thing about semolina – it cooks in a jiffy, without requiring any pre-soaking, pressure-cooking etc. As a result, it lends itself to a lot of recipes such as these delicious instant masala rava uttapam. Perfect as a snack, breakfast or party food too, these sada sooji uttapam are made using a batter of rava, maida and curds jazzed up with cumin seeds, chillies and coconut. The best part is that the batter needs to be rested for less than half an hour before cooking, and does not require any fermentation. So, you can even fix this up as a snack for sudden guests. As a variation, you can also make vegetable rava uttapam. Loads of colourful veggies not only add colour, but a dose of nutrition too! To make a complete South Indian meal, serve these uttapams with coconut chutney. Tips for mini rava uttapam. 1. Prefer to use a whisk to mix the batter. This ensures that the batter is lump free. 2. Always mix your batter after the resting time is over and before making the uttapam. 3. You can make the uttapam on a non stick tava if you don't have a mini uttapam pan. 4. To the topping, you can also add finely chopped capsicum. Enjoy mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam | with step by step photos.

rusk recipe | Indian milk rusk | homemade cake rusk | sweet tea rusk | with 28 amazing images. rusk recipe | Indian milk rusk | homemade cake rusk | sweet tea rusk is a crunchy biscuit enjoyed by dipping in hot masala chai. Learn how to make Indian milk rusk. To make rusk, combine the yeast, sugar and 2 tbsp of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes. Combine all the remaining ingredients in a deep bowl and mix well along with the yeast-sugar mixture and knead into a soft dough using enough water. Cover it with a damp muslin cloth and keep aside in a warm place for 1 hour. Knead the dough again and put the dough into a greased rectangle aluminium tin of 250 mm. (10”) x 150 mm. (6”) and press well. Cover it with a damp muslin cloth and keep aside in a warm place for 30 minutes. Bake in a pre-heated oven at 180°c (360°f) for 30 minutes. Cool it slightly, cut it vertically into 2 halves and then cut it horizontally into total 30 equal slices using a sharp knife. Place all the slices in a baking tray and bake them in a pre-heated oven at 180°c (360°f) for 30 minutes, while turning it once in 15 minutes. Cool them completely and serve or store them in an airtight container. Use as required. For many, especially the elders, tea-time is incomplete without rusk! Rusk is an indigenous tea toast that every Indian is proud of. It is basically a bread that is baked twice to make it super crisp, tasty and aromatic. Ingredients like milk, castor sugar and cardamom powder are used in the dough to give the homemade cake rusk a rich yet mild flavour that goes perfectly with a cup of hot tea or coffee. The sweet tea rusk can also be packed in kids’ tiffin boxes or served as an evening snack with a glass of milk. Have a go at other tea-time accompaniments like Methi Makai Dhebra or Crispy Masala Puri. Tips for making rusk. 1. Ensure the maida is lump free. Sieve it if necessary. 2. Use yeast from a packet which is unopened or recently opened for best texture. 3. Always bake in the middle rack of the oven to ensure uniform baking. 4. We suggest you cool the cake for at least for an hour, the first 15 minutes can be in the tin and the remaining time can be on the rack. If the cake is not well cooled, it might turn crumbly. 5. When slicing the bread make sure the slices are not too thick, otherwise the rusk will remain soft inside and you will not get the perfect crispness. 6. Remember to turn the rusk while baking to ensure uniform baking on both the sides. Enjoy rusk recipe | Indian milk rusk | homemade cake rusk | sweet tea rusk | with step by step photos.

vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki | with 33 amazing images. vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki is a sumptuous Indian starter perfect for parites. To make vegetable tikki, combine all the ingredients in a deep bowl and mix very well using your hands. Divide the mixture into 14 equal portions. Roll a portion of the mixture into a 50 mm. (2”) diameter circle. Roll the tikkis in breadcrumbs till they are evenly coated from all the sides. Heat a non-stick tava (griddle), grease it with oil and cook 7 tikkis at a time using a little oil on a medium flame till they turn golden brown in colour from both the sides. Repeat step 5 to cook 7 more tikkis. Top each tikki with a little of the prepared mixture and serve immediately with green chutney. Vegetable tikki is a lip-smacking tikki made with a colourful mix of veggies, ranging from green peas and carrots to potatoes and bottle gourd, together with aromatic herbs like coriander and mint. These savoury healthy tava vegetable tikkis are bursting with the right mix of flavours, texture and aroma. While we have used some amount of potatoes for binding and bread crumbs for rolling, these are not deep fried. Experience the benefits of vegetables packed with in this dish! Make these quick non fried vegetable tikki as pre-dinner bites served with dahiwali pudina ki chutney or enjoy as a filling snack with ragda or chole. Tips for vegetable tikki. 1. The pumpkin is grated thickly so that it does not release a lot of water. Use the thicker end of the grater. If it releases water, squeeze out lightly. 2. Use your hands to mix the tikki filling. Mix gently. 3. Roll all the tikki in breadcrumbs till they are evenly coated from all the sides. Once you have rolled the tikkis you should cook them quickly as they can release water. Enjoy vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki | with step by step photos.

palak methi na muthia recipe | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | with amazing 28 images. palak methi na muthia is a popular Gujarati steamed snack also called Gujarati palak methi muthia. Basic ingredients to make palak methi muthia are palak, methi, ginger green chilli paste, whole wheat flour and lots of Indian spices with a pinch of sugar to sweeten it. For palak methi na muthia the saying goes “steam them, season them, and gobble them up!” you should ideally follow this process in quick succession. Serve the palak methi na muthia soon after steaming—as freshness ensures the greatest satisfaction as far as this dish goes. Muthia's are mostly steamed and very nutritious but, you can even fry them to make a crispy evening snack. They can be eaten as an evening snack with tea or for breakfast. People also make muthia's with cabbage, moong dal, beetroot, dals and etc. We have made our muthia's with palak and methi further known as palak methi na muthia. It does take a while to painstakingly clean and chop the spinach and fenugreek leaves for making the Indian spinach and fenugreek dumplings, but it is definitely worth the while. Tips and notes to make the perfect palak methi na muthia. 1. After 5 minutes, squeeze out all the liquid by pressing the leaves between your palms. The squeezing helps to get rid of the bitterness from the fenugreek leaves. 2. Add semolina to provide the palak methi muthiyas with a nice grainy texture. 3. Both soda and oil help in making palak methi muthiyas softer. Many people even make use of curd (that helps in making soft muthia) to prepare dough but that decreases the shelf life of the palak methi muthia. 4. Keep proper distance between the rolls while placing them so they do not stick to each other on steaming. I serve Indian spinach and fenugreek dumplings for breakfast and as snack and also sometimes as a side dish with lunch or dinner. If you do not have a dhokla steamer, you can steam the spinach fenugreek muthia in a pressure cooker without a whistle, microwave them or in a pan with little water and keep this sieve with muthiya in the pan and steam it by covering the pan with a lid. This recipe is a calcium rich healthy palak methi muthia. Serve palak methi na muthia with mint chutney and piping hot cup of tea. You can also try other muthias like Palak and Doodhi Muthia and Bajra Onion Muthia. Enjoy palak methi na muthia recipe | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | with detailed step by step recipe photos below.

fafda recipe | Gujarati fafda | fafda gathiya | crispy besan snack recipe | with 19 amazing images. fafda recipe | Gujarati fafda | fafda gathiya | crispy besan snack recipe is made with besan and a handful of spices. Learn how to make Gujarati fafda. To make fafda, combine all the ingredients in a deep bowl and mix well. Knead into a soft dough using enough water till smooth. Take a small portion of the dough and roll into a 50 mm. (2”) cylindrical roll in between your palms. Place the roll on one side of the chopping board or any flat surface and with the base of your palm press and stretch it vertically with light force from one end to the other to form a long strip. Loosen the strip gently with a sharp knife. Heat the oil in a deep non-stick pan and deep-fry on a medium flame till it turns crispy and light brown in colour. You can deep-fry 2 to 3 fafdas at a time. Drain on an absorbent paper. Cool slightly and serve or store in an air-tight container and use as required. Fafda gathiya is a traditional Gujarati snack, which is kind of like a test of one’s cooking skills! This crispy besan snack requires a lot of practice, and once you master the art, it shows your culinary prowess. You need to shape and loosen the dough tactfully, and also have to fry the Gujarati fafda on a medium flame. Otherwise, it will remain soft and not become crispy and light brown. However this crispy besan snack recipe is completely worth the effort and time you spend, and the outcome will be much appreciated by everybody apart from your own satisfaction and pride of biting into homemade Fafda! It is served with a famous Gujarati sweet – jalebi and with raw papaya chutney alongside for Sunday breakfast in many Gujarati households. Fafda-jalebi is also a must on occasions like Dusshera. Tips for fafda. 1. The dough cannot be made in advance. Knead it just before deep frying. 2. While stretching ensure you apply uniform pressure on the fafda so it is evenly shaped. Also apply the pressure only with the heels of your palms. 3. While you are shaping the fafda, you can keep the remaining dough covered with a damp muslin cloth to prevent it from drying. 4. Do not shape all fafda at a time. Shape 2 to 3 fafda at a time and deep fry simultaneously. 5. Remember to cool the fafda completely before storing, else they might turn soggy. You can also try other Gujarati dry snacks like Shakarpara and Masala Khakhra. Enjoy fafda recipe | Gujarati fafda | fafda gathiya | crispy besan snack recipe | with step by step photos.
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