Spiced fenugreek leaf dumplings with a touch of sweet-sour to counter the bitter taste of the fenugreek-this is a novel way of eating this bitter vegetable.
Ingredients :
1/2 cup whole wheat flour (atta)1/2 cup gram flour (besan)
1 bunch chopped fenugreek leaves or 1 cup- leftover rice or khichdi or grated squash or gourd2 tsp semolina soaked in water1 teaspoon green chilli-ginger-garlic paste
1 tsp coriander-cumin powder (Jeera-dhaniya powder)
1/2 teaspoon garam masala1/2 teaspoon turmeric powder1 teaspoon sugar2 tablespoons lime juicea pinch soda-bi-carb
a pinch asafoetida (hing)
1 tbsp curd (optional)
2 tablespoon oil
2 tablespoons chopped coriandersalt to taste
For the garnish
2 to 3 tablespoons grated paneerfinely shopped tomato pieces
For tampering:
1/2 tsp mustard seed1/2 tsp cummin seed8 curry leaves1/4 tsp asafoetida powder 2 tbs oil1 tsp red chilli powder 1/2 ssp turmeric powder
Preparation :
In a bowl, combine the fenugreek and spinach leaves. Sprinkle 1 teaspoon of salt, mix it well and squeeze out all the liquid.
Combine all the ingredients in a bowl and knead into a soft dough, using water.
Apply a little oil on your hands and divide the mixture into bite sized portions and place in a steamer.
Top with a little grated paneer and one piece of tomato.
Steam for 15 to 20 minutes on high flame.
To test the moothia, pierce with a fork-it should come out clean when the Moothias are done.
Take off the flame and cool on a plate.
For Tampering:
Heat the oil in a pan, add the mustard seeds first and let them crackle.
Add the other tempering ingredients.
Add the Moothia pieces and stir fry over a high flame for 5 minutes.
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