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.

Capsicum Rice

Capsicum rice is one of my success dishes as a beginner that some people have even mapped me to my capsicum rice in their minds. It is simple mixed rice suitable for preparing and packing hours earlier to consuming; however, just the ingredient list is a little longer though they are basic ones available at home. Capsicum’s flavour is aroused with other blended spices and imbued in the rice.

Serves: 2

Preparation Time: 10 min

Cooking Time: 10 min (Excluding time for steaming the rice)

Ingredients:

1.      Capsicum - 2

2.      Oil – 1 tbsp

3.      Mustard – ½ tsp

4.      Urad dal – ½ tbsp

5.      Asafoetida – 1 pinch

6.      Curry leaves – 1 spring

7.      Steamed rice – 3 cups

8.      Ghee – 1 tbsp

For Masala:

1.      Ghee – 1 tsp

2.      Cumin seeds – 1 tsp

3.      Pepper corns – ½ tsp

4.      Coriander seeds – 1 tsp

5.      Urad dal – 1 tbsp

6.      Bengal gram – 1 tbsp

7.      Cinnamon – 1” piece

8.      Cloves – 2

9.      Red chillies – 2

10.  Coconut - 2” piece

Method:

Step 1: For masala heat the pan, roast the ingredients separately (if preparing for larger scale) or together with a tsp of ghee until crisp and aromatic. Be sure not to burn them; grind them in a mixer and keep aside.

Step 2: Heat oil in a tawa and season with mustard, urad dal, curry leaves and asafoetida (if you prefer add some Bengal gram & Urad dal to tempering also)

Step 3: Add the chopped capsicum and sauté for 2-3 minutes so that it gets cooked but not deformed.

Step 4: Then add the ground masala mix & salt and roast for one more minute.

Step 5: Slowly add the cooked rice into the pan, drizzle some ghee and mix well. Turn off stove. Adjust salt.

Step 6: Serve with raita or plain curds.

Paneer Paratha

Paneer paratha is made with the cottage cheese or the Indian cheese; I usually prepare paneer at home. I prefer to prepare crumbled paneer dishes such as koftas, bhurjis, paneer parathas with home made paneer. I had my first and best Paneer paratha in the Punjabi household where I stayed as a paying guest. Punjab is where the recipe originated and I was gifted to learn it from the authentic source itself.

Ingredients:

1. Paneer grated - 1 cup

2. Onion - 1/2 cup finely chopped

3. Green chilies - 2 finely chopped

4. Chaat masala - 1 tsp

5. Coriander - 2 tbsp finely chopped

6. Wheat flour - 2 cups

7. Salt as required.

8. Oil - 1 tbsp

9. Carom seeds - 1/4 tsp

10. Butter as required for preparing parathas

Method:

Step 1: Knead wheat flour, carom seeds, oil, salt and make a soft dough, slightly  more moist than phulka dough. 

Step 2: Mix the grated paneer, onion, green chilies, chaat masala, coriander and salt in a bowl.

Step 3: Take a 50 gm portion of dough, roll into ball and flatten with a rolling pin as a palm sized circle with edges thin and center thick.

Step 4: Grease the center with some oil and keep a big spoon of paneer mix in and cover it with the edges like a stuffed dumpling. 

Step 5: Now by dusting some dry flour on to it roll it into a paratha, make it flatter until it doesn't get torn.

Step 6: Grease butter on a heated tawa and prepare the parathas on both sides.