Muthiya

Muthiya (spiced vegetable dumplings) is a very famous gujarati appetizer. The procedure I've described below may seem lengthy but trust me - it is super easy to make, most of it is just me trying to explain the process in a detailed way so it is easy for you all :).

I hope you give this a try and let me know your feedback in the comments section below. Happy cooking!

Ingredients:

• 2 cups Coarse Wheat Flour (also known as Laddu Flour)
• 1 ¹/₂ cups grated Indian Squash (cabbage/fenugreek leaves/onion can also be used as a substitution)
• 1 tsp Green Chillies Paste
• 1 tsp grated Ginger
• 1 ¹/₂ tsp grated Garlic
• 2 tsp Red Chilli Powder
• ¹/₄ tsp Turmeric Powder
• 1 tsp Achaar Masala/Pickle Spice Mix
• 1 ¹/₂ tbsp crushed Jaggary
• 2 tbsp oil
• Water - as needed
• Salt to taste

Tempering:

• 4 tbsp Oil
• 1 ¹/₂ tsp Mustard Seeds
• 1 ¹/₂ tsp Sesame Seeds
• 8-10 Curry Leaves
• ¹/₂ tsp Asafoetida/Hing
• 1 tbsp Cilantro

Garnishing:

• 1 tsp finely chopped cilantro/green coriander/dhaniya

Method:

• This recipe requires to be steam-cooked. Now, those of you who are not familiar with steam-cooking, it is a process of cooking with the heat from the steam wherein the food being cooked gets direct contact of ONLY the steam and not the boiling water. This is very important. To know more about this process, this article in wikipedia gives a decent description. Now, if you don't have a steam-cooker like I do, there is no need to worry, we can always improvise! What you'd basically need is a big pot with a lid and a steamer rack like this one that is smaller in diameter than the pot so that it can be placed into the pot. Make sure the water level is below the steamer rack that you are using so that the bottom of the steamer rack comes in contact only with the steam. I have always used all stainless-steel utensils for the steamer so I wouldn't be able to vouch for other materials like glass/bamboo... But if you do, please leave me the details in a comment below!
• In your pot, place the steamer rack with enough water so that it stays below the level of your steamer rack. Put this pot on high heat and make sure to cover it
• Now, in a large bowl, add coarse wheat flour, grated indian squash, green chillies paste, grated ginger, grated garlic, red chilli powder, turmeric powder, achaar powder, jaggary (make sure it it crushed well or else you'll have lumps of sweetness in your muthiya and trust me - you don't want that to happen!) and oil; mix well (I find mixing using my hands works the best but you can use a big spoon as well).
• Now, add water, little at a time. I'm not mentioning the quantity of water as it depends on the quality of flour, the moisture content in your squash, etc. The mixture should be of very thick consistency - you should be able to roll them into cylindrical rolls by taking some mixture in your hands and making an open/close movement of your fist. If it doesn't stay in shape, you need more water. The consistency, by no means, should be watery. Once you have your mixture ready, set it aside.
• Once the water in your pot is boiling, open the lid and reduce the heat to low (this is to avoid getting burnt by the steam). Now, take a fistful of mixture in your hand and roll it into cylindrical log shape using an open & close movement of your fist; once done, immediately put it on the steamer rack in your pot. I find it easier to work my way from the peripheral to the center. Make only one layer do not stack one on top of other. Cover the pot, increase the heat to high and cook for 8-12 minutes. 
• To check the doneness, insert a knife/toothpick into the center, it should come out clean. 
• Once done, turn off the heat and carefully remove the steamer rack out of the pan and let it cool down.
• Separate each of the logs and slice them approx. 1/4 inch thick. I like to cut them into smaller pieces as it helps incorporating more crispiness (our family likes it that way)!

• Tempering:

• In a pan, heat the oil. Add mustard seeds; once they start crackling, add sesame seeds, curry leaves and asafoetida; give it a quick stir and add the cut muthiya/dumplings and stir to coat them well.
• Cook for 2-3 minutes stirring every now and then. If you like crispiness in your dumplings, cook for additional 3-5 minutes.
• Mix in the cilantro and stir one last time.
• Garnish with cilantro and serve hot 
• Enjoy!!

Gujarati Daal Vada (Split Moong Bean Fritters)

Daal vadas are very famous in Gujarat and if you've been to any railway station in Gujarat - I'm sure you'd have tasted this delicacy.. It is very easy to make these vadas at home and in this post, I'm going to show you how. Do give this a try and let me know your feedback in the comment section below... Happy cooking!! 

Ingredients:

• 1 cup Moong Daal/Split Moong Beans; I prefer using the one with its green covering on
• ¹/₄ cup Chana Daal/Split Bengal Gram
• 2 Green Chillies
• 1 ¹/₂ tsp Ginger - grated
• 2 tbsp Cilantro/Corriander/Dhaniya
• Salt - to taste
• Oil - for frying

Method:

• Soak the moong daal and chana daal (separately) in hot water for 1-2 hours
• In a medium food-processor bowl, add the green chillies, cilantro and make a fine paste.
• Drain as much water as possible from both the daals and reserve 1 1/2 tbsp chana daal and add the remaining daal mixture and grated ginger to the same food-processor's bowl and grind coarse. This will also ensure the chillies and cilantro get mixed evenly with the daal mixture.
• Now, add the whole chana daal and salt to the prepared mixture and stir to combine.
• In a pan, heat the oil.
• Now, when the oil is hot, form small balls and fry on medium heat until they are golden brown. 

Serving Suggestions:

Daal vadas are traditionally served with thinly sliced onions and optionally with fried green chillies as well (depending on the amount of heat you prefer in your food). They can also be served with Cilantro Peanut Chutney or Tamarind/Date Chutney.

Enjoy!!

Lentil Spinach Soup (दाल पालक सूप)

Lentil Spinach Soup is super easy and incredibly healthy soup... Just try it once, you'll sink into the amazingness, I promise!!

Ingredients:

• 1 medium onion (~ ¹/₃ cup) sliced onions
• 1¹/₂ tsp (3-4 cloves) roughly minced garlic
• 1 tsp roughly minced ginger
• 3 medium tomatoes (~2¹/₂ cups) roughly chopped
• ³/₄ cup soaked lentils (masoor dal)
• 2 cup water - to be added for pressure cook
• 1 cup water - to be added later
• ²/₃ cup milk
• 1¹/₃ cup chopped spinach
• 2 tbsp chopped cilantro
• 2 tsp red chilli powder (depending on your preference)
• 1 tsp ground black pepper
• ¹/₂ tsp olive oil (you can substitute other oil if necessary)
• 1 tsp ground cumin
• Salt to taste

Method:

• In a pressure cooker, add the oil, ginger, garlic and onion and saute for ~2 minutes
• Add the soaked lentils, tomatoes and water; pressure cook for ~ 4 whistles (you probably will need to adjust the number of whistles depending on your cooker)
• Once the cooker has cooled down, puree it in a blender
• I did not strain it to retain the fiber content and believe me since it has cooked so well, you will not feel any fiber while eating!
• Now, take the puree out in a large pan, add spinach, cilantro, red chilli powder, ground black pepper, ground cumin and salt. Mix well and heat over medium high heat for a minute.
• Add milk (you don't need to use cream... I used 2% fat milk) and cook for another 2-3 minutes.
• Serve hot..!

Serving suggestions:

• Serve with breadsticks/toast

Enjoy!!

Instant Khaman

Khaman is a quick and easy healthy Gujarati (the western state of India) dish which can be served as an appetizer or as a side dish to the main course.

Ingredients:

• ¹/₂ cup Besan (chickpea flour)
• ³/₄ tbsp Semolina/Sooji/Rawa
• ¹/₄ tsp Citric acid (nimbu ka phool)
• ³/₄ tbsp Sugar
• ¹/₂ tsp Salt
• 1 tbsp Oil
• ¹/₂ cup Water
• 1 tsp Ginger+green chilli (I use serrano pepper) paste
• ¹/₈ tsp Haldi (turmeric powder)
• ³/₄ tsp Fruit salt (I use eno-lemon flavor; you can get this at any Indian grocery stores)
• For the glaze:
• ¹/₂ tsp Sesame seeds
• ¹/₂ tsp Mustard seeds
• 1¹/₂ tsp Oil
• ¹/₃ cup Water
• 1 Serrano pepper - cut horizontally into ¹/₂ inch thick pieces
• Finely chopped cilantro
• Grated coconut

Method:

• This recipe requires to be steam-cooked. Now, those of you who are not familiar with steam-cooking, it is a process of cooking with the heat from the steam wherein the food being cooked gets direct contact of ONLY the steam and not the boiling water. This is very important. To know more about this process, this article in wikipedia gives a decent description. Now, if you don't have a steam-cooker like I do, there is no need to worry, we can always improvise! What you'd basically need is a big pot with a lid, a plate with at least 1/2 inch wall (something like this) that is smaller in diameter than the pot so that it can be placed into the pot and a steamer rack like this one or a bowl of sorts which will elevate the plate above the boiling water so that the bottom of the plate comes in contact only with the steam. I have always used all stainless-steel utensils for the steamer so I wouldn't be able to vouch for other materials like glass/bamboo... But if you do, please leave me the details in a comment below!  
• Please note, my ingredients are for a plate that is 6¹/₂ inches in diameter and about ¹/₂ an inch deep; so if the size of your plate varies drastically, alter the quantities proportionately!
• In your pot, place the steamer rack with enough water so that it stays below the level of your steamer rack. Put this pot on high heat and make sure to cover it
• In a bowl, mix besan, sooji, nimbu ka phool, sugar and salt together (sift the besan if it has lumps)
• Add oil & water and whisk it until you get smooth consistency (make sure you don't have any lumps in the mixture)
• Stir in the ginger+green chilli paste and haldi
• Spray your plate with some non-stick cooking spray or just coat it with a few drops of oil
• Once your water has started to boil, add the fruit salt to your mixture and mix well. You will notice that the mixture rises.
• Pour the mixture in your plate and place it in the pot. Be careful not to get burnt by the steam.. Reduce the heat while placing the plate in your pot, cover the lid and increase the heat back to high again
• Cook for 10-12 minutes. To check, you can reduce the heat, remove the lid (ensure you don't tilt the lid while removing or else you'll have water droplets in your khaman!) and insert a knife in the middle of the khaman. If it comes out clean, your khaman has cooked completely. Take the plate out of the pot.
• For the glaze:
• In a small saucepan, heat the sesame seeds until they crack; take them out into a bowl
• In the same saucepan, heat the mustard seeds until they crack; take them out in a bowl
• Again, in the same saucepan, heat the oil. Once the oil is hot, turn off the heat and add water and serrano pepper
• Cut the khaman in the plate horizontally and vertically to form square pieces of your desired size (I prefer them to be of 1 to 1¹/₂ inch in length)
• Sprinkle the cracked sesame and mustard seeds. Using a spoon or a shallow ladle, pour the oil+pepper+water combination to cover all the pieces 
• Garnish with cilantro and grated coconut
• To remove the khaman pieces from the plate, use a stainless steel spatula and insert it where you've formed cuts and push it forward so you have a few pieces on your spatula. Once you've removed the first couple of pieces, it is fairly simple to remove the others; follow the same process

Serving suggestion:

Serve with cilantro peanut dip

Enjoy!!

Bruschetta

Ingredients:

• Baguette
• 2 cup Tomatoes - pulp removed and medium diced
• ¹/₃ cup basil leaves - rolled and cut horizontally into thin stripes 
• ¹/₂ cup finely diced onion
• 1 tbsp minced garlic
• 1 tbsp Extra virgin olive oil (and some extra to brush on the bread)
• Salt and ground black pepper to taste

Method:

• In a bowl, mix the tomatoes, basil leaves, onion and olive oil. Season with salt & pepper. If you don't like the taste of raw onion, feel free to omit it... This recipe tastes equally amazing without the onions too!
• Let this mixture marinade for about 20-25 minutes (this helps infuse the flavor of olive oil, salt and pepper into the veggies)
• Preheat the oven to 350 F
• Cut the baguette into slices diagonally (at a 45 degree angle) about ¹/₂ to ³/₄ inches thick
• Lay the slices onto a baking sheet (single layer)
• Brush them with olive oil, sprinkle some salt and spread about a pinch of minced garlic
• Bake them for about 5 minutes (or until your desired crispiness)
• On each slice, spread about a tablespoonful tomato mixture and serve! If you are having a party over, you can also leave the slices separately on a plate and the tomato mixture in a bowl and allow your guests to help themselves!

Enjoy!!

Crispy Baked Tortilla Chips

Ingredients

• Pack of tortilla (I used medium sized, 10 pcs. flour tortillas - you may use corn tortillas)
• Oil (any; I used extra virgin olive oil) - to coat the tortilla
• 1½ tsp Ground cumin powder
• 1½ tsp Black salt
• 1½ tsp Red Chilli Powder
• Salt to taste

Method

• Preheat the oven to 375F
• Lightly oil the tortillas (on both the sides) using a pastry brush (you may also use any cooking spray)
• Cut the tortillas into wedges (8-10 from each tortilla)
• Mix all the spices together 
• Arrange the wedges onto baking sheets (yes you are gonna need more than one!) on a single layer... This is very important, to get the crispy texture.
• Sprinkle the spice-mix on the lined wedges so that they cover all of them individually.
• Bake for 15-20 minutes (my tortillas were thick so they needed about 20 minutes of baking time, if yours are thinner, you can check at 8-10 minutes to see if they are done). The sign that signifies that they are done would be to feel the crispiness when you are taking the baking tray out of the oven. However, they will turn completely crispy only after they cool down completely (approx. 10 minutes). 

Serving Suggestion

Can be served with any salsa or dip; e.g. guacamole,  black bean & corn salsa, spinach-artichoke dip etc.