Butter Murukku

Butter murukku was the savoury at home for this Diwali. After some research I found that this is relatively an easy thing to attempt and not that it came out mind blowing. I learnt that sweets and savoury making is not just about the formula and procedure like baking, it is also about experience. What I missed this time was the texture and freshness of the rice flour; depending on their dryness and type of rice used the rice flour gets its traits which result in crispness, colour of the savoury, flavour, oil absorbing nature and stuff like that. I don't think there is any metric to determine these; we just got to use the experience or instincts. Usually what wise people do is try a small batch first and then repeat for the rest, so that there is room for correction if necessary. Oh, too much of gyan just because mine was screwed a bit (It was slightly hard); don’t worry; sometimes you just crack it at the first go. However, I’ve given modified measures here which finally rendered me good results.

Ingredients:

1. Rice flour - 4 cups

2. Roasted-gram flour - 1 cup

3. Urad dal flour - 1/2 cup

4. Butter - 2 tbsp

5. Salt as per taste

6. Carom seeds- 1 tsp

7. Sesame seeds - 1 tbsp

8. Oil for deep frying

Method:

Step 1: Sieve and mix all the flours in a mixing bowl, add salt, carom seeds, sesame seeds, softened butter, a tbsp of hot oil and mix well thoroughly. Then add warm water gradually and mix to make a soft dough. Wrap it in a muslin cloth and leave for 10 minutes.

Step 2: Heat oil in a deep pan; and in parallel with the help of murukku mold squeeze circular swirls with the desired size/shape/ number of holes in mold.

Step 3: When the oil in hot, simmer the heat and slide in the swirls very delicately and carefully into it. Once it  browns on one side, flip to the other side. Adjust  heat depending on the color you want and make sure it is cooked well.

TIPS:

* Usual mistakes in murkkus are that they turn out very dark in color or or they are brittle that they don't take the swirl shape or they are soft or they are too hard to bite or sometimes they absorb lot of oil. For each of these experienced people give suggestions and by that I mean I have not much idea :)

Plantain Cutlet

One of our friends had given some plantains which he got from his place. I had plenty of them and so wanted to try something other than the fry. Cutlet was a nice idea... I tried the recipe with a meal maker twist.

Ingredients:
1. Plantain - 2
2. Meal maker - 1 cup (Alternately you can replace boiled & mashed potatoes)
3. Onion - 1 finely chopped
4. Green chilies - 2 finely chopped
5. Corn flour - 2 tbsp
6. Cumin powder - 1 tsp
7. Lemon - 1
7. Salt as per taste
8. Chili powder - 1/4 tsp
9. Oil as required
10. Bread crumbs - 1/2 cup

Method:

Step 1: Steam cook the plantains, peel and mash them.
Step 2: Soak the meal makers in salted boiling water for 5 min, squeeze out water and grind in a mixer.
Step 3: Mix mashed plantains, ground meal makers, chopped onion & chilies, salt, cumin powder, chili powder and squeeze juice of a lemon and mix well.
Step 4: Divide into medium sized portions and pat into desired shapes (I used cookie cutter). Ready all the portions similarly.
Step 5: Heat tawa, grease oil, take a cutlet toss on the both sides to smear bread crumbs and place delicately onto the hot tawa. You can make around 6 in single go.
Step 6: When one side is browned, with a flat spatula, flip cutlets to the other side and drizzle a few drops of oil. Slightly press on the top of each cutlet to make them touch the surface of the tawa in order to brown evenly.
Step 7: When done, draw them to the plate and relish with sauce of your choice and onion salad if preferred.

Idli Batter Bonda

My granny used to prepare this instant snack when we come back from school. I don't know if she learnt this recipe from someone, but there seems a widely practiced recipe called 'punugulu' in Andhra which is the same as what my granny used to make. These are tasty, crispy and quick snacks for rainy days and unexpected guests.

Ingredients:

1.       Idli batter – 1 cup

2.       Onion – 1 cup finely chopped

3.       Green chilies – 2 finely chopped

4.       Asafoetida – 1 pinch

5.       Baking soda – 1 pinch

6.       Salt as required

7.       Oil for deep frying

Method:

Step 1: Take idli batter in a bowl and mix with it all the ingredients except oil.

Step 2: Heat oil in a deep kadai.

Step 3: Now, either with spoon or with your hand pour around 6-8 small portions of  

           batter in hot oil and fry them on both sides until golden brown.

Step 4: Drain oil and take out the bondas and repeat until entire batter is over.

Step 5: Serve hot with green chutney or coconut chutney.

Lauki Muthiya

I have adopted this recipe from nishamadhulika.com.  Bottle gourd is a pathetic vegetable that never gets standing votes in the house holds though this is a worshiped vegetable in Ayurvedha. Nevertheless  this is a versatile vegetable with which we can make different courses from soups to desserts. Muthiya or Mukhia means fistful; this dish is shaped with the fist and hence the name; these steamed and spiced dish can be had both as snack or tiffin.

Ingredients:

1.       Bottle gourd – 1 grated

2.       Wheat flour – 1 cup

3.       Bengal gram flour – ½ cup

4.       Semolina – ½ cup

5.       Green chilies – 1 tbsp finely chopped

6.       Ginger – ½ tbsp grated

7.       Coriander – 2 tbsp finely chopped

8.       Red chili powder – 1 tsp

9.       Coriander powder – 1 tbsp

10.   Salt as per taste

11.   Turmeric powder – 1 tsp

12.   Baking soda – 1 tsp

13.   Oil – 2 tbsp

For seasoning:

14.   Oil - 1 tbsp

15.   Mustard seeds – 1 tsp

16.   Cumin seeds – 1 tsp

17.   Sesame seeds – 1 tbsp

18.   Curry leaves – 1 sprig

19.   Salt as per taste

20.   Coriander powder

21.   Red chili powder – 1 tsp

22.   Grated ginger – 1 tsp

23.   Chopped green chilies – ½ tbsp

24.   Dry mango powder – 1 tsp

25.   Coriander – 2 tbsp finely chopped

Method:

Step 1: Get the steamer ready on stove with water in it. Add all the ingredients from 1-13 and mix thoroughly; you should be able to make oblong shapes out of them. Do not add water, the juice of bottle gourd should be sufficient, if the dough is sticky or too watery, add more wheat flour to get the right consistency. You can add little water if required.

                                                

Step 2:  Form oblong shapes from the dough and steam cook them for 10 minutes. Verify if they are done with a toothpick or knife.

                                                   

Step 3: Let them cool for some time. Cut them into ½” slices

Step 4: Now in non-stick pan heat oil, add mustard seeds, cumin seeds and sesame seeds, curry leaves and let them crackle. Add chillies and ginger and sauté for a minute.

Step 5: Simmer the heat and add all dry ingredients; beware not to burn them. Toss the sliced muthias along with coriander.

Step 6: Serve hot as a snack or tiffin.

Pani Poori

One can even claim pani poori to be the king of chaats as they are both, the mostly preferred chaat and the most people's prefered chaat. It is known by various names across India such as gol gappas or gupchup or puchka. I don't think there are people in India who are non-addictive to gol gappas. One of my friends used to say that she wishes to get married to a panipuriwala so that she gets panipuri fed anytime she wants to. Most of the hygiene observers and calories calculators consider panipuri an exception for its exceptional experience. Kids to old age people cheer up on the explosion of spices inside the mouth after gulping those small crisp, spice filled puris.

Ingredients:

1.       Small puris – 1 pack

2.       Fine sev for garnishing

For pani:

a.       Water – 1 litre

b.      Black salt – 1 tsp

c.       Chat masala – 1 tsp

d.      Pani poori masala – 2 tbsp

e.      Dry mango powder – 1 tsp

f.        Corriander – 1 fistful

g.       Mint leaves – few

h.      Green chilies – 3

i.         Lemon - 1

For masala:

1.       Boiled potatoes – 3

2.       Sprouted moong dal, blanched – 1 cup

3.       Onion - 2 chopped

4.       Coriander leaves – 1 tbsp chopped

5.       Red chili powder – ½ tsp

6.       Chaat masala – 1tsp

Method:

Step 1: For pani, grind the greenchilies, mint leaves, coriander leaves and juice of a lemon in a mixer and dissolve it in 1 lt of water along with other dry ingredients. Either chill this or add ice cubes.

Step 2: For masala, mash the potatoes, add onion, moong sprouts, coriander leaves, chaat masala, and chili powder and mix them well.

Step 3: Now for dressing the little puris, break open the softer side of the puri, stuff a little masala in it and garnish with fine sev. Repeat for all the puris.

Step 4: While serving, dip the dressed puris inside the pani and eat whole. Believe me, nothing on earth is so heavenly.

Ragada Patties

Today I tried Ragda Patties which is one of the Mumbai chaat delights. I took just an hour to cook these from scratch. Believe me it is so easy, yummy and more importantly healthy snack and sometimes you can even replace this for dinner.

There are four components of this chaat that have to be prepared separately and  you can dress them up in a minute later on. Some ready ingredients are used to platter it.

Ingredients:

For Patties:

1. Potatoes - 2 big

2. Chilly powder - 1 tsp

3. Mint Leaves - 10

4. Salt - 3/4 tsp

5. Corn flour -1 tbsp

6. Oil - 4 tbsp

For Ragda:

7. Yellow peas - 1 cup soaked and  blanched

8. Cumin Seeds - 1/4 tsp

9. Turmeric - 1 pinch

10. Chilly powder - 1 tsp

11. Garam masala  - 1 tsp

12. Corriander leaves - 2 tbsp finely chopped

13. Onion - 3 tbsp finely chopped

For green chutney:

14. Corriander - 1 fistful 

15. Mint - 1 fistful 

16.Green Chilly - 2

17. Salt -1 tsp

For brown chutney:

18. Tamarind - gooseberry size (or 2 tbsp of tamarind pulp)

19. Jaggery - 1 tbsp grated

20. Salt - 1 pinch

For plating:

21. Onion - 4 tbsp finely chopped

22. Corriander - 2 tbsp finely chopped

23. Mixture - 4 tbsp (You ca use fine sev as well)

24. Chat masala -1 tbsp

Method:

Step 1: Wash, blanch and peel potatoes; mash them, add salt, chilli powder, mint and mix well. Now roll them into lemon sized balls

Step 2: In a pan add 3 tbsp of oil and shallow fry the flattened potato balls by flipping on both sides. Keep these aside

Step 3: Now for ragda in the same pan that you fried patties, roast cumin seeds, fry onion, add blanched peas and 2 cups of water

Step 4: When it comes to a boil, add salt, turmeric powder, chilli powder, garam masala and cover with lid for 5 min

 Step 5: Now open the lid sprinkle corriander and ragda is ready for serving. Keep it simmer until serving to keep it hot and adjust water for consistency

Step 6: For green chutney, add all given ingredients in a mixer and it is ready for serving

Step 7: Soak and extract tamarind pulp (if you've pulp directly use it), dissolve jaggery to it and boil it for 2 min with a pinch of salt. Let it cool and brown chutney is ready as well

Step 8: Now is the most exiting part and that is plating it. Take a couple of ragdas in a serving plate and pour some ragda over it. Dress with a tbsp of chopped onion, drop both the chutneys across the dressing, shower some crispy mixture over that and then finally baptize it with chat masala and chopped corriander

There you have piping hot and yummy chaat @home with no worries about hygiene.

 

 

Kozhukattai/Modak

Today is the first Vinayagachathurthi that we got to celebrate in the new home. Though we don't have a strict tradition brought down by either families we just thought of making it in a free-style way. I just tried few Kozhukattais,Sundal and made a simple pooja to call it a day.

However, preparing KK (Kozhukattai's) was a very new experience for me filled with venturous feeling, excitement, nervousness a bit (you would know why when you do it alone the first time), lot tired due to fasting, angry on myself because i took a overload and very amusing to play with those small shapes like we used to feel messing with those clumps of clay when young.

I tried some 4 types of KK. Pidi KK being the easiest and personally i felt the tastiest as well and seems like lord Ganesh too is reportedly fond of this ;)

Recipe for Pidi Kozhukattai:

Ingredients:

Rice flour - 1 cup

Jaggery - 1 cup (depending on your taste and the sweetness of jaggery can add more or less)

Water - 2 cups

Coconut - 1 tbsp finely chopped

White sesame seeds - 1 tsp dry roasted

Cardamom powder - 1 pinch

Salt - half a pinch (Optional)

Ghee - 2 tbsp

Method:

Step1: Mix jaggery in the 2 cups of water and bring it to heat until jagerry disolves completely. Filter to get rid of debris any and then bring to boil again with salt if you are adding and 1 tbsp of ghee

Step 2: Add the rice flour slowly to boiling jaggery water and stir rapidly to avoid lumps. 

Step3: Add other ingredients and stir until it rolls up in a roti dough consistency

Step 4: Let it cool a bit and then roll them into desired shapes. However, Pidi KK as its name suggests is typically made by pressing inside a palm in oblong shape with finger impressions.

Step 5: Steam these KKs for 5-10 min and relish them.

Other than this pidi KK, KKs I know are prepared in three phases: the outer cover, puran or the stuffing and the art of stuffing & shaping to steam them finally. For each of these three phases, there are varieties of methods and styles that people follow and I have shared those that I followed.

Recipe for Kozhukattai Outer Cover:

Ingredients:

1. Raw rice - 2 cups

2. Oil - 4 tbsp

3. Salt - 1tsp

4. Water - 5 cups

Method:

Step 1: Wash and Soak the rice, say for some 3 hours

Step 2: Drain the water thoroughly; measure 5 cups water in a jug and use only that from now on for the recipe

Step 3: In a mixer grind the rice to very smooth paste using some of the water from jug and make it to pour-able consistency

Step 4: Bring the remaining water in the jug to boil with salt and a couple of spoons of oil in it

Step 5: In the boiling water add the batter and stir continuously to avoid lumps.

Step 6: Add rest of the oil and stir till dough like consistency is obtained. This dough can be used to make covers for the puran KKs.

Step 7: Now roll small balls of these by greasing your palms with oil and place it in between plastic sheets and roll with rolling pin or press with a plate on it to get round thin sheets.

Step 8: Place the puran portion (couple of recipes discussed below) in middle of this sheet and mould into desired shapes. Garlic pod shape, spherical shape, D- shape and oblong shapes are very commonly adapted shapes for KK. You get molds of different shapes called 'Choppu' in the market, though hand moulding is an interesting art people prefer.

I had prepared one sweet puran with coconut and one savory puran with urad dal which I've discussed here.

Recipe for Coconut Puran:

Ingredients:

1. Coconut - 1 cup grated

2. Jaggery - 1 cup grated

3. Cardamom Powder -1tsp

4. Rice flour - 1-2 tbsp (If required)

5. Ghee - 1 tbsp

Method:

Step 1: Grate the jaggery and heat it in a pan with few drops of water until it completely dissolves and comes to boil

Step 2: Stir in the grated coconut and cardamom powder

Step 3: See if it thicken doesn't seem to thicken in next 5 minutes, sprinkle some rice flour over it and stir until it becomes a loose solid.

Step 4: Turn off the gas and let it cool a bit

Step 5: When it is warm, grease your palms and roll small portion of it into gooseberry sized puran balls.

Step 6: I made tower shaped KKs with cocconut puran

I tried the savoury type KK with Urad dal; this is not very spicy, but is salty and flavorsome. They are good to munch in between your very sweet versions of KKs with some balancing act of healthy steamed dal as well. It can be relished as a snack off the festival as well.

Recipe for Urad dal puran:

Ingredients:

Urad dal - 1/2 cup

Green chillies - 2

Salt - 1 tsp

Oil - 1 tbsp

Mustard seeds - 1/4 tsp

Asafoetida - 1 pinch

Curry leaves - 1 sprig

Mint leaves - To garnish

Method:

Step 1: Wash and soak urad dal for 1 hour

Step 2: Drain the water completely and pulse in a mixer jar along with chopped chilies and salt until you get a course and moist powder.

Step 3: Roll them into balls and steam them for 5-10 minutes

Step 4: Once cooled, crush the balls to get a course powder (Like that of paneer bhurji or idli upma)

Step 5: Heat oil in a pan, splutter mustard seeds, sprinkle asafoetida, throw in curry leaves and finally add urad bhurji and toss a bit. 

Step 6: Turn off the stove; when it is a little warm, roll into small puran balls (in case it is dry it could crumble and not form balls; it is still ok to use the mix for puran as they still taste the same)

Step 7: I made spherical savory KK's this time.

And this one is an interesting version of KK called mani KK/ pearl KK/ ammini KK and so on. This is prepared by rolling the white dough into tiny balls, steaming them and then tossing them with the crushed savory puran; you can add a pinch of pepper powder to enhance the spice level. Again, these tiny balls can be spiced in varities of ways like we season pasta.

Yoghurt Tikki

It was the first ever time we had invited people for lunch at home and our invitees turned out to be babu anna and family. It was a quite a thrilling experience for both us to prepare proper lunch for some eight people including us. I planned for an elaborate menu with every possible course I knew but skipped some due to lack of time. Yoghurt tikki was the starter I chose that day and our guests seemed to like it. I made a mistake when I prepared but given a bettered version here.

Ingredients:

1.          Paneer – 1 cup grated

2.          Yoghurt (Hung curds) – 1 cup

3.          Onion – ½ cup finely chopped

4.          Ginger – 1 tsp finely grated

5.          Salt as per taste

6.          Cumin powder – ½ tsp

7.          Green chillies paste – ½ tbsp

8.          Coriander leaves – 1 tbsp finely chopped

9.          Oats powdered–  5 to 8 tbsp

10.     Butter – 1 tbsp

11.     Oil for shallow frying

Method:

Step 1: In a deep tawa heat butter and sauté chopped onion and ginger

Step 2: Mix crumbled panner, yoghurt, onion-ginger, salt, cumin powder, green chili paste, coriander and make a soft dough.

Step 3: Divide the dough into lemon sized portions and pat each of them in your palm into tikkis. Place it on the plate spread with powdered oats and flip to cover on both sides. Repeat for all tikkis.

Step 4: In the tawa,  add some oil and shallow fry the tikkis until both sides are brown and crusty. Yoghurt tikkis are crispy on the outside and soft inside.

Step 5: Serve hot with ketchup or green chutney.

Soy Dahi Vada

Once my sister told that we can add quarter portion of soy beans and three quarter of urad while preparing idli batter. I tried and that turned out well. While doing it I found the soy batter very fluffy and smooth as urad batter; so it occurred to me why can't we try medhu vada using only soy batter. Then on a fine day I had occasion to make vadas and I wanted to give my idea a try. However, when I fried the vadas (they were good enough) I thought why shouldn't I steam them instead and make dahi vadas. That's the story of my soy dahi vadas.

Ingredients:

1. Soy beans -1 cup

2. Salt to taste

3. Crushed pepper - 1 tsp

4. Baking soda - 1/4 tsp

5. Curd - 2 cups 

6. Sugar - 1 tbsp

7. Cumin powder - 2 tsp

8. Chili powder - 2 tsp

9. Green chutney : Grind together fresh coriander, mint, green chili, juice of lemon and some salt.

10. Sweet chutney: Boil tamarind pulp, jaggery, a pinch of salt and cool it.

Method:

Step 1: Wash and soak the soy beans overnight. 

Step 2: Drain the water and Grind it in a mixer finely with minimum water required to a vada batter consistency.

Step 3: Take the ground beans in a bowl, add salt crushed pepper and mix well. 

Step 4: Keep the steamer or idly cooker on heat; grease idly plates; now add baking soda in the batter, mix well and ladle them into idly plates and steam for 5-7 minutes as you do for idlies. 

Step 5: Ensure if it is well cooked and let it cool before taking them out. I made big ones so cut them into four; you can either cut them or make small sized vadas.

Step 6: Take chilled thick curds and beat it very smoothly; add salt, sugar and cumin powder and mix well and keep aside.

Step 7: Now for dressing the dahi vadas; Spread the vadas on serving plate, pour prepared curd over the vadas, drizzle green chutney (Don't look into my pic for green chutney, I didn't have coriander and so skipped it ;)) & sweet chutney, sprinkle chili powder and cumin powder over the dahi vada and serve.

TIPS:

* The vadas would be hard if soda is less. In such case, dip the steamed vadas in warm water and squeeze out before preparing. Also you can soak the vadas in portion of the prepared curds and pour the rest of it while serving.

Tri-root Cutlet

This again is an experimental attempt as a beginner. I had eaten one sweet chutney from north called sont or saunt which is an ideal combination for cutlets or tikkis; it is such an explosion of tastes inside the mouth that we can’t understand which is complimenting which. Okay, here we are discussing the cutlet part…

Ingredients:

1. Potato - 1/2 cup semicooked & shredded
2. Yam - 1/2 cup semicooked & shredded
3. Sweet potato - 1/2 cup semicooked & shredded
4. Corn flour - 2 tbsp
5. Bread crumbs - 1/4 cup
6. Fennel seeds - 1 tsp
7. Coriander chopped - 2 tbsp
8. Salt as per taste
9. Oil as required

Method:

Step 1: Take the shredded vegetables in a bowl and add salt, bread crumbs, corn flour, crushed saunf and coriander and mix well.
Step 2: Shallow fry them in a tawa
Step 3: Serve hot with chutney/ sauce

Dhokla

I had tried dhokla (Urmila aunty used to do this and I got inspired to do this from her) couple of times in the past and it never came out well. I wanted to try this again and this time it turned out pretty good with all the learnings from my previous attempts. This Gujarati special may not be liked by everyone at the first go; you actually need to develop a taste for it. This is a gram flour idly or steamed gram flour cake  in simple sense.

Ingredients:
1. Besan
2. Eno salt
3. Salt
4. Ginger & chilli paste
5. Lemon juice
6. Grated coconut
7. Coriander
8. Oil
9. Sesame seeds
10. Thil
11. Curry leaves
12. Green chillies
13. Hing
14. Carrot grated

Method:

• Mix besan, lemon juice, salt and water into batter of idly consistency and keep aside
• Prepare idly plates, add eno to batter with a little water; once it starts bubbling, immediately pour into idly plates and steam like you do for idlies
• Once done cut it into squares and arrange in a tray
• Season with sesame seeds, green chillies, hing, curry leaves and thil and add a ladle of water to seasoning. Now pour it over the dhoklas.
• For garnishing sprinkle grated coconut and carrot over that and serve with pudina/coriander chutney

Matri

Though matri is a common snack in north India all round the year, during Diwali every other household prepares this crispy, flat, round, deep fried savory either bland or spiced. Matri is traditionally prepared from maida but due to its glutenous nature wheat flour and bengal gram flour are also used. One can see in the market galis of Delhi, the displayed tins of several variants of matris outside the shops. People buy it like groceries in kilos as matris have a very long shelf life; customers pick their choice by tasting them for spice and breaking them to ensure freshness.

Ingredients:

1. Maida - 1 cup
2. Atta - 1/2 cup
3. Salt as per taste
4. Baking Soda - 1tsp
5. Carom seeds - 1 tbsp
6. Ghee - 2 spoon
7. Oil for frying

Method:

Step 1: Add all said ingredients except oil and mix into a soft but stiff dough with warm water.
Step 2: Leave the dough to sit aside for 30 minutes.
Step 3: Roll into large roti like circles not too thin and prick with a fork on the surface of circles, this prevents matries from puffing.
Step 4: Cut them into small circles with a bottle lid or cookie cutter.
Step 5: Deep fry them in simmered stove to get crispy matris. Crispier the matri, longer its shelf life. Let it cool down before stocking in air tight containers.
Step 6: Serve with pickles or salsa or raita along with hot tea.

Gobi Muthiya

Gobi muthia is a Gujrathi tiffin item prepared with cabbage. Muthias are generally steamed though they can be deep fried for crispy snacks. We get to enjoy the cholesterol lowering benefits and cancer prevention properties that are obtained only on steam cooking cabbage. This is an appetizing dish for those who do not like cabbage very much.

Ingredients:

1. Cabbage - 1/2 head
2. Bengal gram flour - 2 tbsp
3. Ginger - 1 tsp grated
4. Fennel seeds powder - 1/2 tsp
5. Cumin powder- 1 tsp
6. Green Chillies - 1/2 tbsp finely chopped
7. Coriander - 1 tbsp chopped
8. Oil as required
9. Mustard seeds - 1 tsp
10. Seasame seeds - 1/2 tbsp
10. Asafoetida - 1 pinch
11. Curry leaves - 1 sprig

Method:

Step 1: Wash and chop cabbage;  sprinkle some salt over it and keep it closed for 10 minutes. This leaves out water and makes the cabbage soft.
Step 2: Mix the flour to give binding to the dough.
Step 3: Add chopped chilies, cumin powder, fennel seeds powder, ginger and coriander and mix the dough well. Add few drops of water if required to get it to a moldable consistency.
Step 4: This dough can be rolled into small oblong shapes and steamed in steamers or idli cookers.
Step 5: To season the steamed muthias: Chop the muthias into bite sized portions; heat oil, splutter mustard seeds, seasame seeds, asafoetida, curry leaves and toss the muthia pieces into the tempering.
Step 6: Garnish with coriander and serve hot plain or with green chutney.