Tameta muthiya shaak~tomato dumplings curry

Tameta muthiya shaak is typical gujarati delicacy. Though it requires elaborate preparation, it is still worth to try. It is one of my favourite gujarati curry because it has typical sweet sour gujarati taste.

Ingredients:-

For muthiya(dumplings)

1 cup fenugreek leaves(methi)

1/2 cup whole wheat flour

1/2 cup chickpea flour

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

1 tbsp oil

green chilli ginger paste (as per taste)

salt (as per taste)

For curry

4-5 tomatoes (chopped in cubes)

1 tsp turmeric powder

1-2 tsp red chilli powder

1 tsp garam masala

1-2 tsp coriander powder

1-2 tsp sugar (optional)

1 tsp amchur (optional)

1 tsp mustard seeds

2-3 tsp oil

4-5 curry leaves

salt

For muthiya

Wash and clean the fenugreek leaves and chopped finely. Mix all the ingredients for muthiya and knead the dough using water as required. Divide the dough into approximately 4-5 parts and roll by your hands in cylindrical shape. If dough is sticky, apply oil on your palms.

Put rolls in steaming plate. Steam muthiya for 15-20 min on medium high flame in steamer. Then slice each roll into small oval shape pieces and keep them aside.

For curry

Heat oil in one pan. When oil is heated add mustard seeds. When they start spluttering, add curry leaves and pinch of asafoetida. Add chopped tomatoes, all the spices, amchur powder,sugar and salt. Mix all of them well. Let tomatoes cook for 4-5 minutes. When tomatoes are almost done, add 1 to 2 cup water as per consistency needed. Let the water start boiling, then at last add muthiyas. Simmer for 5-7 minutes. Garnish with chopped coriander.

Serve hot with chapati or paratha.

Notes:-

This curry has normally gravy like consistency.

You can add any other green leaves for muthiya like spinach,cale etc.

Momos~nepali dumplings

Momos....I have never ever heard a word like this before couple of years. One of my friends is from Nepal and I had momos first time at their place. I really like these dumplings from very first time and they are healthy too. Momos are basically steamed dumplings which has vegetarian or non vegetarian filling. It is a lot easier to make momos here because the cover for filling is available ready made.

Ingredients

For cover

won ton wraps (1 pack)

For filling

3/4 cup cabbage (grated)

3/4 cup carrot (grated)

2 medium onions (finely chopped)

3-4 green chilli (finely chopped)

1 tbsp ginger (grated)

1 tsp cumin powder

1 tbsp garam masala or momo masala

1 tbsp ghee

salt as per taste

Take one big mixing bowl. Add all the vegetables, chilli and ginger. Then add all the spices and ghee. At last add salt and then mix well.

Take some water in one bowl. Dip your first finger in the water and apply water on the edges on won ton wrap. Place spoonful of filling in the centre and then fold to make triangular shape. Seal the edges properly with your fingers.Repeat these procedure with all the wraps.

Put around 2-3 glass of water in the steamer and arrange the momos in steaming plate. Steam momos for around 20-25 minutes on medium flame.

Serve hot with spicy chilli sauce or tomato chutney.

Notes:-

You can add any other vegetables of your choice also.

If you don't have steamer then you can steam momos in idli moulds also.

One of the sign that momos are steamed properly is the cover become transparent.

Bhat na Muthiya~Rice steamed dumplings

I invited some guests last week for dinner and we had everything from starter to dessert. Most of the rice was still there after dinner. I was not at all surprised because this happens with me most of the time. As every time, I decided to use this rice to make Muthiya(steamed dumplings). I like any kind of muthiya and especially these rice muthiya are really soft.

Normally they are made using besan(gram flour), but this I use ragi and wheat flour along with besan to give it a healthy twist. These muthiyas are perfect for weekend healthy and filling breakfast.

Ingredients:-

2 cups rice

5 tbsp besan(gram flour)

5 tbsp ragi flour (optional)

5 tbsp coarse wheat flour/wheat flour

2 tsp ginger chilly paste

1-2 tbsp olive oil/any oil

3-4 tbsp curd

1 tsp sugar

1 tsp lemon juice

red chili powder

coriander powder

turmeric powder

salt

For tempering

oil

sesame seeds

mustard seeds

curry leaves

chopped cilantro

If you are using leftover rice, then sprinkle some water and microwave for 30 secs. Then mesh the rice by your hand.

Take one big mixing bowl and add meshed rice. Then add all the flour and mix flours with rice very well. Add oil,curd, sugar and lemon juice. Add all the spice and salt as per taste. Make soft dough using water as needed.

Divide mixture into 5 to 6 equal size balls and roll them into cylindrical shapes using your hand. Place them in steamer and steam for 15-20 minutes. Let it cool and cut each roll into thin pieces.

For tempering

Heal oil in pan and add mustard seeds. When they start spluttering add sesame seeds and curry leaves. After half minutes, add cooked muthiya and saute for 5 minutes.

Garnish with chopped cilantro and serve hot with tea or chutney.

Notes:-

Normally I use ghau no jado lot(coarse wheat flour) for muthiya, but you can also make it with normal wheat flour.

Salsa and Click entry

For me Summer is the season of fresh vegetables and fruits. I try to enjoy all these fresh produce as much as possible. During my last visit to farmer's market, I bought tomatoes in a large quantity. The moment I saw those fresh, ripe tomatoes, I decided to make fresh salsa at home.

Before you read on, let me clear one thing. It is not authentic recipe of salsa. But I think for each classic dish, everyone has their own recipe version. I want to share my version with you and hope you like it!!

Ingredients:

6-7 ripe tomatoes

1 jalapeno

4-5 green onion

3/4 cup chopped cilantro

4-5 garlic cloves minced

salt as per taste

lemon juice as per taste

Wash the tomatoes and very finely chop half of tomatoes by hand or in food processor. Make smooth puree of rest of the tomatoes. Chop green onion and jalapeno in fine pieces

In a mixing bowl mix all the ingredients and put it in a refrigerator at least before one hour of serving.

Notes:-

I like my salsa chunky, so normally I cut half of tomatoes.

You can decide jalapeno quantity as per your liking of hotness.

Normally I make my salsa in one day advance, so all the flavors are well mixed.

Also the above picture is my first entry for the CLICK event STACKS started by Jugalbandi.