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Tradition One Taste Many

Manas Manohar
The beauty of Indian cuisine is that the food traditions are almost same everywhere, but the way they are made and the things used in them make them taste different. The pleasure of food is that if it is prepared in a different way, then it does not get bored by eating it. This time, some dishes that are made in one form or another are all over the country, but especially in Gujarati color, they start giving a distinctive flavor.

Methi Muthia

It is Gujarat’s own specialty dish. As such it is also made from gourd and other vegetables, but fenugreek muthiya is a traditional dish here. It is usually eaten as a snack along with snacks i.e. tea, but sometimes it is served as a main meal along with rice, roti, paranthas, etc. by putting it in dal, kadhi or vegetable curry. Actually, it is dumplings made from fenugreek leaves. You must have eaten vegetable of fenugreek leaves, paranthas etc., but less people have eaten its pakoras. But once cooked and eaten, it tastes wonderful. In terms of health, it has plenty of nutrients.

It is definitely made on the occasion of Diwali in Gujarat. There are several ways to make fenugreek muthiya as well. Its traditional way is to make fenugreek by putting green leaves, but when there are no green leaves, then fenugreek seeds are also made by grinding it. Many people use five types of flour in it – wheat, jowar, millet, maize, gram. But since these five types of flour are not available all the time, so many people make Muthiya using wheat flour and gram flour.

It is very easy to make fenugreek muthiya. First separate the green leaves of fenugreek from the stem and wash it well. When all the water settles, cut it finely. If two bowls of fenugreek leaves are taken, take half a bowl of wheat flour and half a bowl of gram flour. Put both of these along with fenugreek leaves. Add required salt, 1/4 teaspoon coriander powder, half a teaspoon garam masala, a pinch of asafetida, 1/4 teaspoon red chilli powder and two teaspoons of oil equal to the food spoon. If the ground fenugreek is dry, add a spoon to it, the taste will be good.

Yes, jaggery or sugar is definitely used in Gujarati cuisine. If you do not have diabetes, make sure to add one teaspoon of sugar. Mix everything well and knead stiff dough while sprinkling water. Cover it and let it rest for fifteen to twenty minutes. Heat oil in a pan. When the oil is hot, reduce the heat to medium.

Now take small pieces out of the dough and make a cylindrical Muthiya and put it in the oil. Fry till it turns golden. Muthia is ready. If you want to eat it as dumplings with chutney or sauce as breakfast, then eat it. If you want to eat it by putting it in kadhi or curry, then you can eat it anyway.

Handvo is actually a type of salty cake. It is also a similar type of cuisine, as it is made in South India or made of peanuts. It can also be called dhokla with vegetable. It takes a little more effort to make it.

Actually, it does not take much time to make, it takes more time to prepare. That is, if you want to make a hand, then preparation has to be done at least one day in advance. Handvo rice and soaked pulses are made from the prepared solution by grinding them with curd. So it takes at least twenty four hours to grind this solution and then lift the yeast.

In the morning, wash and soak two bowls of rice, one bowl of chana dal, half a bowl of arhar dal and four spoons of dhuli urad dal together. After noon, drain the water and add half a bowl of curd and grind it well in the grinder. Cover this ground material and keep it for overnight. By the next morning the yeast will rise in it. Right now the weather is a bit cold, so wrap the mixing vessel with a cloth, then the yeast will rise well.

Add half teaspoon red chilli powder, required salt, half teaspoon coriander powder and quarter teaspoon garam masala to this mixture. If it is a Gujarati dish, then sugar must add one and a half teaspoon. Whisk everything thoroughly and mix. Now finely chop green peas, carrots, cabbage, beans, capsicum. Cut some green coriander and green chillies as well. Put all these things in the mixture and mix well.

Now heat a pan. Add one spoon of ghee or oil to it and add one-fourth teaspoon mustard, quarter teaspoon white sesame seeds, a little cumin seeds and a pinch of asafetida. Then add the mixture and spread a thick layer of it. Cover the pan with the top. Turn down the heat to medium. After lifting the lid for five to seven minutes, if the edges are starting to leave the pan, then turn carefully and keep it for baking from the other side as well. When the almonds come from both the sides, take out the hands in a plate and cut it into desired pieces and serve hot or hot with green chutney. Delicious, healthy breakfast is ready.

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