Summers are very hot and sultry in India!They come with a vengeance and stay till cool drops of rain do not fall on the parched earth below bringing lovely aromas of the soil and refreshing body and soul alike!
But one very tough question is about food.What should we have so that out bodies get energised and we have our daily carbs intact?The answer lies in good carbs and unrefined flours which are taken at :
Try not to have carbs after these mealtimes as you will “feel hot”,bloated and sweat more.If you are more than 21 years of age then try and stick to a “less carb diet” in summers and drink more liquids to easily flush away accumulated toxins in the body.Lots ow water is required and please check my post on Infused Water here :
Now let me present a recipe which is very healthy to have in summers.It can be made at breakfast,brunch or tea times(if you are game for hot tea on hot afternoons) and is absolutely guilt free.The inspiration came from this month’s Shhhhh Cooking Secretly Challenge where the theme was Whole Grains.I was paired with Anu Kollon who gave me 2 great ingredients.These ingredients were very healthy and at the same time filling and delicious as well.
Anu gave me :
- Lapsi – also called Dalia/Broken Wheat
- Greens as per choice so I embarked upon Methi or Fenugreek Greens for the recipe!
I gave Anu Oats and Honey!
Anu blogs at :
Muthia is a famous Gujarati snack made with wheat flour and assorted veggies.As per the ingredients I chanced upon a recipe from the Late Tarla Dalal which was as healthy as it was tasty and filling.It used Bajra flour instead of wheat flour and Lapsi was an added ingredient with Methi for greens!The recipe contained Garlic and I left it out as adding Garlic in summers means mouthwash every 2 hours during the day with a possibility of “feeling hot” most of the day!
I made the recipe and it was an instant hit with family and friends!I cannot thank the late cooking Diva enough to have contributed such wonderful recipes in her lifetime.
Love you Tarla Dalal!Rest in Peace!
So let’s go on to the recipe!
I gave the Muthia a round shape as I felt they would look most attractive!
Normally the Muthia are deep fried in Oil.Here they are streamed and tossed in 2 tsp Oil which cuts down the calorie content drastically!
Preparation Time : 45 minutes – 1 hour
Makes : 25 – 30 pieces of Muthia
For the Muthia :
1 cup Broken Wheat/Dalia/Lapsi
1/2 cup Fenugreek Leaves (Methi) – chopped very finely
1 cup Bajra flour (black millet)
2 tsp ginger-garlic paste(optional)
1 tsp green chilli paste/2 finely minced green chillies
2 tsp sugar
1/4 tsp soda bicarb
1/2 tsp Turmeric Powder
2 tbsp yogurt
Oil for greasing
2 tsp salt or to taste
For the tempering :
2 tsp Oil
1 tsp mustard seeds (rai)
1/2 tsp Asafoetida
1 tsp Sesame seeds (til)
Prepare the Broken Wheat :
Take the Broken Wheat in a bowl and wash it.Pour 2 cups of boiling water over it,cover and let it stand for 30 minutes till the grains are plumped up and partly soft.Do not worry they will cook further upon steaming.Drain the broken wheat in a strainer and keep aside.
Prepare the Muthia dough :
Grease a steaming plate or “Thali”.
In another bowl,add the drained broken wheat,chopped Fenugreek Leaves (Methi),bajra flour,ginger-garlic paste,green chilli paste,sugar,soda bicarb,Turmeric Powder,yogurt and salt.Mix well and if required add water 1 tbsp at a time otherwise the yogurt will help bind everything together.
Steaming the Muthia:
With greased palms,shape the dough into cylindrical shapes and arrange on the greased thali.Steam for 15 – 20 minutes until a knife or toothpick inserted comes out clean.
Take the Thali out and let the Muthia cool slightly.
Shaping the Muthia :
Cut the cylindrical shapes into equal sized pieces.Keep the pieces as they are or roll them into “laddus”.
While they are warm they can be easily rolled out as after cooling they are not pliable so if you want round Muthia then you need to make them within 15 – 20 minutes of steaming!
Pan frying the Muthia :
Heat 2 tsp Oil in a pan and add the mustard seeds,sesame seeds,Asafoetida and curry leaves.When the mustard seeds start spluttering,add the Muthia balls and toss them with the seeds.Reduce heat to lowest and pan fry them till they start taking on a rich “cooked” colour.Remove them onto a plate and let them cool to room temperature!
Serve with ketchup or any kind of chutney or on their own as they taste fabulous just by themselves!
Some tempting shots :