Monday, June 29, 2009

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.

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

For tempering
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.

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!!

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.

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.

Tuesday, June 16, 2009

Cream Cheese Rolls

Summer is the season of outing, picnic, BBQ and so on. All of these are incomplete without food. Cream cheese rolls are perfect for summer outings. They can be made very quickly and easily. It is also a great way to feed vegetables to kids.

8-10 tortillas (8 or 10 inch)
8 oz fat free/reduced fat cream cheese
1/2 red or yellow belle pepper
4-5 green onions
1 shredded carrot
1 jalapeno
1/4 cup celery grated
1 tsp garlic powder

Keep the cream cheese out of freeze for few hours and soften it. Finely chop belle pepper, green onion and jalapeno. take one mixing bowl and mix all the vegetables and garlic powder. Then add soften cream cheese and mix well.

Put one tortillas on flat surface. Spread the cream cheese mixture evenly on tortilla. Then carefully fold the tortilla into tight roll.

Repeat the procedure with all the tortillas. Put all the rolls in one tray and put it in the refrigerator for one hour.

Cut half inch slices of the rolls and serve with salsa or any other dip of your choice.

You can add any other vegetables of your choice like parsley, chiles etc.
You can also increase or decrease the quantity of vegetables as per your liking.
It is necessary to keep rolls in refrigerator, otherwise it will be difficult to cut.

Thursday, June 4, 2009

Fig and Date rolls

I have been away from blogging for a long time.  First I was busy with trip planning and then trip. Once I was's my sheer laziness. This is kind of new beginning, so I want to start it with sweet. 

Date rolls are very common in our home during winter time. It's very healthy and easy to make.  I had some dates and figs both in the fridge.  Figs and dates, both together tasted really good. 


2 cups figs
2 cups dates
3-4 tbsp roughly chopped almonds
3-4 tbsp roughly chopped cashews
4 tbsp ghee
2 tbsp shredded coconut.

Soak the figs in water overnight, if you have dried figs. Otherwise soak them in water for one hour. Drain the water and make smooth puree with a very little water or without water.

Soak the dates in the water for one hour. Drain the water and make smooth puree of dates in similar way. 

Take one pan and heat ghee in it. When ghee is heated, add both purees. Cook the mixture stirring continuously on medium flame till excess moisture dries up. Then add all the nuts and mix well.  Let it cook for fifteen-twenty minutes, stirring continuously. Cook it till the mixture leaves the sides of pan.

Let the mixture cool for some time. Take some ghee between your palms and make bit size rolls. Coat with coconut and enjoy!!!

You can add other nuts as per your taste. You can also increase or decrease the quantity of nuts as per your liking.

If you have to add more water to make puree, then mixture will take more time to dry the moisture. So water will just increase the cooking time.