Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, muthias. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Muthias is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Muthias is something which I have loved my whole life. They’re fine and they look wonderful.
Muthias can be frozen before seasoning. When ready to serve, thaw the frozen muthias and season them. You can substitute zucchini or bottled gourd (also known as doodhi, loki or ghia) for the cabbage.
To get started with this recipe, we must first prepare a few components. You can have muthias using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Muthias:
- Make ready 1 kilo meat
- Make ready 2 tbsp tomato paste
- Take 1/2 kilo Bajri flour
- Get 1 tin peeled tomatoes
- Get 1/2 kilo aubergines
- Get 5-6 green chillies
- Take 1/2-3/4 kilo Bharazi (frozen)
- Make ready 2 tbsp desiccated coconut
- Take 1/2 kilo guvar (hard to get - optional)
- Make ready 1 big raw mango
- Take 2 bunches spinach
- Make ready salt, chilli powder, turmeric, dhana/jeera
- Make ready 1/2 kilo onions
- Take 1 kilo potatoes, peeled, cut in cubes; parboiled
- Get 1 bunch methi and 1 bunch kothmiri
- Get 11/2 cup chana daar
- Get 1/2 lit oil (2 cups)
- Get 2-3 tins coconut milk
- Prepare Lemon Juice
Palak Methi Muthia flavours of spinach and fenugreek balance each other very well in these steamed iron and folic acid rich dumplings, which get a further boost in aroma from the tempering of mustard and sesame seeds. Cabbage Muthias are delicious popular Gujarati Snack. These are Cabbage Chickpea flour dumplings steamed and pan fried. These can be eaten for break fast or as an appetizer/snack.
Steps to make Muthias:
- Method for making Muthiyas - Add all spices to the flour + 2 tbsp oil, 2 tbsp desiccated coconut, little methi and kothmiri. Make dough and make muthiyas.
- Boil some light coconut milk first with some spices and then add the muthiyas little at a time and cook for ten minutes. Take them out from the liquid & leave them aside.
- Method for the main dish - Soak the daar for few hours and boil. - Boil the meat, bharazi, guvar separately and keep aside.
- Heat oil in a big saucepan. Fry the onions and green chillies. When onions are golden brown add methi and spinach. Fry little and add mango and aubergines. Turn the heat down and let the mango get soft.
- Add the peeled tomatoes, all spices and tomato paste. Cook until everything is done.
- Add potatoes, vegetables and the meat. Add muthiyas, mix well and now add the coconut milk (light). Let it simmer for a while and then add the remaining thick coconut milk. Add the juice of one lemon.
I actually never made these at home before but when I purchased these frozen at Indian store, I loved them so much that I had to try it. I brand I bought was Deep brand. So I tried at home using the ingredients on the. Palak Methi Muthia flavours of spinach and fenugreek balance each other very well in these steamed iron and folic acid rich dumplings, which get a further boost in aroma from the tempering of mustard and sesame seeds. Mix everything to make the muthia and then shape it into a little rolls and steam in a steamer.
So that’s going to wrap it up for this special food muthias recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
