Air Fried Methi na Muthia - Gluten Free

Muthia is a yummy snack from verities of vegetables you can make it from. Each one has its unique flavor, but the texture more over same. You can either steam it or deep fry it  specially this one. Because methi na muthia is mostly used in undhiyu which is a winter specialty in Gujarat and since methi is in season during winter, hence the use of it in cooking is. This muthia you can make it as regular steamed muthia and have it as a snack, or deep fried it or better , now with the new gadget , air fried it. It takes hardly 10 minutes and its ready. You can eat it as it is or use in undhiyu or muthia with lilva and val na dana nu shak, I used it in eggplant , lilva nu shak.

Ingredients :

2 cups of washed and chopped methi leaves

1/2 cup bajri flour

1/2 cup juvar flour (if you want you can take whole wheat instead of Juvar)

2 garlic cloves finely chopped

1 green chili finely chopped

1 tsp grated fresh ginger

Pinch of Turmeric powder

1/4 tsp each baking soda and powder 

Salt to taste

1 tsp Kashmiri red chili powder

Juice of one lime / lemon

2 tbsp. oil

Water as needed to make the dough

1 tbsp. sugar - optional  

Method : 

In a bowl,  add methi leaves, both flours, Turmeric powder, chili powder, salt, ginger, garlic, chili, juice, oil and baking soda and powder.

Mix nicely and try to knead it so you don't need to add too much water.

Now add little water at a time to make it all combined and it comes out as a dough. 

Now take small portion of it and shape into small oval shaped, its totally up to you how long or small you want to make it. But we are air frying so keep everything same size and portion to cook it at same time.

Once all done, put it in air fryer plate, spray the oil on both sides.

Set the fryer on 400 for 10 minutes and  put the tray in it

Flip it in between from every side so it cook evenly. If you don't get the color, keep it longer for few minutes since all air fryers are different. 

Use it as it is with chutney or save it to make it undhiyu or what ever your heart desires. 

Multi Grain Masala Khichdi with Masala Kadhi

When you are craving for comfort food, for me its khichdi not just simple lentil and rice one, I need masala and spicy khichdi and if I can make gravy vegetable dish with it then its good , if not I go for kadhi and it has to have garlicky spicy red chili chutney too. Then I feel like I got the whole world in my plate.

But this time I take few other dals (lentils) with my rice and make it more healthy khichdi and added few more vegetables and enjoy it.

Ingredients for Khichdi

1/4 cup Yellow Mung dal
1/4 cup Massor Dal
1/4 cup Green Mung Dal (chilke wali)
1/4 cup Tuver dal
1 cup Rice
Few florets of Cauliflower
1 Small onion chopped
1/2 cup Pigeon peas
1 Potato in big cubes
1 Tbsp Oil
Few Whole pepper corns
1 or 2 Dry bayleafs
1  Small Cinnamon stick
Salt as per taste
1 tbsp Ginger garlic paste
1 tbsp Red chili powder
1 tbsp Turmeric Powder
Fresh chopped Coriander leaves


Method:

Clean and wash all dals and rice and keep it aside.

You can pressure cook this too but I like my grains separate so I cook it in big pot.

Take big pot, add oil in it, when its hot, add whole spices (peppercorns, bay leaf, cinnamon stick)
When its sputter, add chopped onion in it and cook till its pink in color.

Add ginger garlic paste and all powder masala and cook for a minute .

Add vegetables and water to cook in it.

Add your dals and rice in it and salt and enough water to cook everything. Cover it and let it cook on low to medium heat.

Dont over mix it while its cooking, you dont want grain to fall apart.

When the water is gone and lentils and rice is cooked, sprinkle lot of coriander leaves, I just love coriander so I use lot of it.

Enjoy as it is or with kadhi or gravy vegetable dish.

Ingredients for Kadhi

3 Tbsp of Yogurt
1 tbsp of Chickpea flour
Salt as per taste
1 tsp Cumin seeds
1 Green Onion chopped
1 Sliced green chili
1/2 tbsp Red Chili powder
Few curry leaves
1 tbsp Oil or Ghee
1 tbsp ginger garlic paste
1/2 Tbsp Turmeric powder
Lots of coriander leaves - chopped

Method :

Beat yogurt and flour and mix it nicely.

Add cup of water in it and mix it again.

Heat a pan , with ghee or oil in it.

Add cumin seeds and curry leaves in it

When seeds change the color , Add green onion and sliced green chili in it.
Cook for minute or two and  add flour and yogurt mixture and mix it.

Now add salt, red chili powder, turmeric powder , ginger garlic paste and mix it and let it come for boil, after one boil , put the gas on low and let it boil , till you get you desired consistency.

When its done, add coriander leaves and enjoy.

I had with rice papad , green onion and my lasaniyu marchu aka spicy red chili chutney

The Well-Seasoned Cook
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Spicy Garlicky Potatoes / Lasaniya Bataka

As I told you in my old post that Kathiyavadi food is very flavorful and spicy and this is the must shak or subji / curry in thali. If you can handle spicy and garlic in your food, this is your dish, the more spicy and garlicky , its that yummy but again add the way you and your family can handle. One day I got message from my husband that he is not having diner tonight and I thought what to make for myself and then potatoes was the first thing in my mind. I posted Kathiyawadi style Adad ni dal before so along with that this is the perfect pair and in cold wintery days this is perfect pair with Millet bread called Bajri na Rotla. If you are making spicy , have any milk products with you , like  buttermilk  , Lassi or even plain white milk to go with this so if its too spicy for you , you can cool with that.

Ingredients :

2 big potatoes cut it in big chunks / you can use baby potatoes too
1/2 onion finely chopped
3 dry Kashmiri chilies
10 cloves of garlic
1 piece of ginger
1 tsp. cumin - coriander powder
1 tsp. turmeric powder
1 tomato chopped or 2 tbsp. puree
1/2 tsp. red chili powder / optional
1/2 tsp. garam masala
salt to taste
2 tsp. oil
1 tsp. cumin seeds


Method:

Keep the Kashmiri chilies in water for 5-10 minutes so it soften.
After that make a paste of ginger, garlic, tomato, cumin coriander powder, turmeric powder, Kashmiri chilies. Paste should be smooth.

Heat a pan, add oil in it.
Add jeera and when it changes it color, add onion in it.
Cook till its brown..
Add paste and cook for 5 minutes.
Now add potatoes and add enough water to cook potatoes.
Cook till potatoes are nice and soft.
Depend upon you preference, you can have more gravy or dry.
I like gravy to coat the vegetable so I dry it. I added few soya chunks too in it. I just love this combo so.

Serve it with puri, rotla or paratha.

Inspired from here.

gayathriscookspot
simply tadka



cuisinedelights
eshoboshoaahare.  and simplytadka
Nayna's event

anuzhealthykitchen

 

Kathiyawadi style Adad ni Dal / Split white gram lentils - World Diabetes Day

Diabetes is one of the most devastating illnesses, as it affects many organs in the body. Diabetes complications include heart disease and stroke, high blood pressure, blindness, kidney disease, nervous system disease (neuropathy), and  amputation. A total of 25.8 million children and adults in the U.S. – 8.3% of the population have diabetes. Type 2 Diabetes (previously called Adult-Onset) is preventable, yet, in 2007, diabetes was listed as the underlying cause on 71,382 death certificates. This means that diabetes contributed to a total of 231,404 deaths. (American Diabetes Association, www.diabetes.org)

To avoid or keep diabetes in control avoid all white food, like white rice, bread, sugar and so on.

Do exercise regularly and try to eat once a week bitter gourd, this vegetable is very useful to kick diabetes away. Keep in mind if your family have history of this , you might get it so try to avoid it by eating healthy diet and exercising.

Thanks Swathi for this wonderful Awareness event.


So keeping this in mind I am sharing this dish , which is very popular in western part of India.
India has famous four regions, in those four also we have lots of different cuisines. Same way in Gujarat (western part of India) also. Northern Gujarat called Kathiyawad. People and food of kathiyawad is so famous that on highways along side dhaba you find kathiyawadi food too. These people love to eat spicy yet tasty food. In Ahmedabad, there are very famous restaurant who serves only kathiayawadi food. If you know, our food dish called Thali. It contains  rice, dal, kadhi, puri, roti, pickle, farsan (snack), sweet, buttermilk. Same way Kathiyawadi thali is not finished if you don't have this particular dal in it. If you can find green garlic use that to give authentic taste.

Ingredients :

1/2 cup Adad ni dal (While split gram lentils)
1/2 cup chana dal (yellow dry split chickpea)
1 cup finely chopped tomato
1/2 tsp. turmeric powder
1 tsp. Jeera (cumin )
2 tsp.. Finely chopped garlic (the more garlic, its taste better)
1 tsp. Finley chopped ginger
1 tsp. finely chopped green chilies
1/2 cup chopped onion
2 tsp. oil
salt to taste
fresh coriander leaves chopped

Method:

Clean and soak the dals in water for 1 hour.
Pressure cook dals with turmeric powder, salt, tomatoes and 3 cups of water.
Cool it and keep it aside.
Heat a pan , add oil in it. Add Jeera in it.
When it changes the color, cook onion, ginger and garlic and green chilies.
Add dal in this masala and cook till it thickens.
Adjust the seasoning and garnish with coriander leaves.
Perfect accompanied for this dal is Bajri na rotla and garlic chutney and potato curry.

Bangers & Mash | Family food adventures – because it's fun to play with your food

Swathi's blog

gayathris's page and Sahasra page

cuisinedelights

http://caroleschatter.blogspot.co.nz/2014/04/Lentils-pulses-recipe-links-Food-Friday.html