Lauki Muthiya
Hey folks..i am back after a brief hiatus . Thanks to all those who kept on enquiring about new recipes. To be very honest, i didn't cook anything scintillating in this one month but yeah I am surely going to share few recipes which some of you would love to try.
Winter- the King of all seasons is finally knocking on the door and all one wants is something piping hot to soothe your taste buds. According to me one should try recipes which make the optimum use of the wide range of awesome veggies available in this season. Muthiya is one such recipe which can be tried with so many vegetables viz. Methi , Palak , Lauki and what not. Last week i made these Lauki Muthiyas which are quite tasty and are not only easy to make but also easy on the stomach.
The dish is called muthiya as it is made by shaping the dough mixture in the shape of fist . Lauki has a lot of nutrients and these muthiyas with the mild taste of lauki , are just right as a snack even for your kids.
Take a look at the recipe:
Ingredients:
Cooking Time: 20 mins
Method:
Remember that lauki is high in water content .So make sure you make the muthiyas as soon as you knead the dough or else it will be hard to make the muthiyas.
HAPPY COOKING !!
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Winter- the King of all seasons is finally knocking on the door and all one wants is something piping hot to soothe your taste buds. According to me one should try recipes which make the optimum use of the wide range of awesome veggies available in this season. Muthiya is one such recipe which can be tried with so many vegetables viz. Methi , Palak , Lauki and what not. Last week i made these Lauki Muthiyas which are quite tasty and are not only easy to make but also easy on the stomach.
The dish is called muthiya as it is made by shaping the dough mixture in the shape of fist . Lauki has a lot of nutrients and these muthiyas with the mild taste of lauki , are just right as a snack even for your kids.
Take a look at the recipe:
Ingredients:
- 2 medium katori grated Lauki
- 1 1/2 cup Jowar flour
- 1/2 cup roasted Semolina (rawa)
- 1 tablespoon Besan
- 2 teaspoons Garlic Paste
- 2 teaspoons Green Chilli Paste
- 1 teaspoon Fennel Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Sesame Seeds
- 1 1/2 teaspoon Turmeric Powder
- Red Chilli Powder to taste
- Salt to taste
- A pinch of Sugar
- Chopped Coriander
- Oil for greasing and Shallow fry
Cooking Time: 20 mins
Method:
- Mix grated lauki, jowar flour, semolina,besan and all other ingredients in a mixing bowl (except oil) .
- Knead into a soft dough .
- Apply little oil on your hands and divide the dough in equal portions to make cylindrical rolls.
- Arrange the rolls in a pan or idli plate and steam for 25 mins.
- Let them cool down and cut into small pieces.
- You can either shallow fry these muthiya pieces or can also give a tadka as per your taste.
- Serve hot with tomato ketchup or green chatni.
Remember that lauki is high in water content .So make sure you make the muthiyas as soon as you knead the dough or else it will be hard to make the muthiyas.
HAPPY COOKING !!
Chandana Mungre Kashid
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