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Tuesday, September 14, 2010

Spinach and Fenugreek Steamed Dumplings (Palak Methi Na Muthia)

The original name for steamed dumpling of spinach and fenugreek leaves in Gujarati is Palak Methina Na Muthia. This is the very common Gujarati dish. One can find these in any kitchen from North Gujarat to South Gujarat. There are many versions as well, usually made from Cabbage, Bottle Guard, Lilva, Moong, and fresh pegion peas etc. Flavor of spinach and methi together is simply great, and cilantro adds to taste. This can be served as snack or appetizer. I love to eat them any time as long as I have mint-cilantro chutney, cup of tea to wash 'em down... hmm yum yum yum... :))


  • 4 cups Spinach, finely chopped
  • 1 1/2 cups Fenugreek Leaves , finely chopped
  • 1/4 cup Cilantro, finely chopped
  • 1 tsp Ginger Paste
  • 1 tbsp Green Chilli paste
  • 1 tsp Garlic Paste
  • 2 tbsp Whole Wheat Flour
  • 2 tbsp Besan
  • 1 tbsp Semolina
  • 1 tbsp Rice Flour
  • 1/4 tsp Turmeric Powder
  • 1 tsp Dhania-Jeera Powder
  • 2 tsp sugar
  • 1 tbsp Yogurt
  • 1 tbsp Lemon Juice
  • 1 tbsp Olive Oil
  • Salt to taste
  • Oil for greasing

-- For the Tadka/Tempering

  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Asafoetida
  • 1/2 tsp Sesame seeds
  • 1 Small Green Chille, chopped
  • 3-4 Curry Leaves
  • 1 tbsp oil


-- For Dumplings

1. Mix all the ingredients in large bowl with little water until there are no lumps. Batter should be very thick.

2. Set the batter aside for 10-15 minutes. Stir well, taste again, and adjust seasoning.

3. In the meantime, preheat steamer or pressure cooker with some water in it. Grease deep dishes or pressure cooker containers with oil.

4. Pour the batter in it and steam for 15-20 minutes on high heat.

5. Turn down the heat on low for another 5 minutes. Let the steamer cool a little and then open it.

6. Take the dumplings out of the steamer, and let deep dish cool a little more.

7. Cut the muthias into diamonds or squares.

8. Heat oil in small sauce pan, add mustard seeds, cumin seeds, green chilli, sesame seeds, and hing. Turn of the gas when they start to sizzle.

9. Give tadka to the cut muthias.

10. Serve hot with chutney.


Tips :-

1. Insert a toothpick in the centre to check if dumplings are cooked properly and if it comes out clean, they are cooked.

2. If you are using pressure cooker, please do not use whistle or pressure cooker ring.

This is my entry to Flavours Of Gujarat hosted by Nayna Kanabar - Simply.Food


Friday, September 10, 2010

Paneer Koftas In Nakhrali Gravy

"Now, what is this Nakhrali Gravy"? DH asked. It took me some time to explain him the title. Let me try here, if unsuccessful I'll have to change the name. Nakhrali is a Gujarati word, meaning like a Nakhrewali in Hindi, like heroine of masala bollywood movie. English translation is coquetry. As it takes time to find a way to coquetry girl's heart, it'll take time for you to find out special ingredient in this recipe. Ultimately, you'll realize that its not the ingredient but cooking method that makes this recipe special and very tasty. Instead of cooking gravy ingredients in pan, I grilled (barbecued) them. One will think that is not so special but when you taste the gravy I am sure you'll agree that grilling really gives a wonderful twist to same old gravy recipe.


-- For Koftas

  • 1 cup Paneer, grated
  • 1/4 cup Potato, boiled and mashed
  • 3 tbsp Bread Crumbs
  • 1/4 tsp Cumin Powder
  • 2 Green Chilli, chopped
  • Pinch of Turmeric Powder
  • Salt to taste
  • Oil For Shallow Fry

-- For Gravy

  • 2 Onions, cut into big pieces
  • 2 Big Tomatoes, cut in 4 pieces
  • 1 Red Bell Pepper
  • 1 Green Bell pepper
  • 2-3 tbsp Scallions,
  • 5 Garlic Cloves
  • 1 tsp Cumin Seeds
  • 1/4 tsp Ginger, grated
  • 1 tsp Garam masala
  • 1 tsp Red Chilli Powder
  • 1 tsp Cumin powder
  • 1 tsp Tomato Paste
  • 1 tsp Anardana Powder
  • 1/4 tsp Kasuri Methi
  • 5-6 tbsp Evaporated milk or Heavy Cream
  • 2 tbsp Olive Oil
  • 1/4 cup Vegetable Stock
  • Cilantro, chopped
  • Salt to taste


-- For Koftas

1. In a bowl mix all the ingredients. Make small balls out of it. Refrigerate the mix for 1 hour.

2. Heat oil in pan and shallow fry the koftas.

-- For Gravy

1. Preheat grill or griddle.

2. Season onion, tomato, garlic, red bell pepper, green bell pepper, scallions with salt, black pepper, and olive oil.

3. Grill all the veggies until they are tender. (Peel the skin of roasted bell peppers)

4. Blend grilled veggies with ginger, red chilli powder, garam masala, turmeric powder, tomato paste, anardana powder, cumin powder, with vegetable stock.

5. Heat oil in sauce pan, brown cumin seeds in it. Add blended ingredients.

6. Bring the gravy to boil, taste and adjust seasoning. Turn down the heat to low and add evaporated milk, and kasuri methi.

7. Cover pan with lid and simmer for 3-4 minutes.

8. Turn off the heat and add chopped cilantro.

9. Add koftas in the gravy and serve.


This is my entry to Letz Relishh – Paneer hosted by Jayanthy Kumaran - Tasty Appetite

Also sending Paneer Coconut laddu

Mini Paneer Chilli Paratha

Paneer Tikka Pulav

also sending this entry to Visual Treat Event hosted by Sanyukta.


Wednesday, September 1, 2010

Fennel Cooler

I am big fan of fennel seeds. One thing you'll definitely find in my purse is fennel seeds. Fennel seeds are not just mouth freshener; they have medicinal uses as well and are very helpful for our gastrointestinal system. My dad used to drink fennel seeds water every morning to help relieve some acidity problems.

Use fennel seeds in tadka for the Dry aloo subji, it will be super flavorful. Fennel seeds powder can be used to in spice cake for a unusual kick in the taste.

This is the recipe for my favorite drink in hot summer days. I usually soak fennel seeds in water overnight but if you don't want to wait whole night, you only have to soak them in water for a couple of hours for similar flavor. I also prepared ginger and mint infused syrup in advance and to my surprise they taste delicious together.

-- For Mint-Ginger Syrup


1 cup Sugar
2 cups Water
1 tbsp Ginger, grated
10-12 Fresh Mint Leaves


1. Combine all ingredients in a small saucepan. Bring to a boil on over medium-high heat, stir occasionally. Reduce the heat and simmer until the sugar is completely dissolved and the syrup is slightly thickened.

2. Let it cool completely, and pour this syrup through a sieve into jar.

-- For Fennel Cooler

1. Soak 4-5 tbsp of fennel seeds in 2 cups of water for 3-4 hours or overnight. And pour this water through a sieve into the bowl. Discard seeds.


1/2 cup Fennel Seeds Water
1/4 cup Mint-Ginger Syrup or to taste
1/4 tsp Sea Salt
1 cup Sprite
2-3 Fresh Mint Leaves
3-4 Ice Cubes
1 tbsp Lemon Juice
Pinch of Black Salt


1. Blend all ingredients in the blender.

2. Serve chilled.