Wednesday, February 26, 2020

Pickled Lime | આથેલાં લીંબુ

Ingredients
Lime - 10 - 12,
Salt - 1/3 cup,
Turmeric powder - 1 tbsp,
Lime juice - 1/2 cup.



Method
Wash and dry limes well.


Give each lime two cuts without breaking them in 4 parts, as per given below image.


In a mixing bowl, add salt along with turmeric power.


Mix well.



Stuff salt & turmeric mixture, about 1.5 to 2 tsp into each lime.


Transfer stuffed limes into airtight glass container.


Add remaining turmeric & salt mixture, if any left.


Add lime juice.



Cover lid and shake glass jar well. Let it set for 30 - 45 days. In between, shake glass jar 2 - 3 times in a week.


When it becomes very soft, it is ready to consume. Once limes are done, refrigerate and use.



Notes
This pickle is healthy and also oil & sugar free.
I used himalayan pink salt for healthier option.
This pickle is base recipe for any kind of lemon pickle.
Enjoy with MASALA ROTLO OR METHI THEPLA

VIDEO RECIPE -






Monday, February 17, 2020

VALOR MUTHIYA NU SHAAK | વાલોળ - મુઠીયા નું શાક | VALOR - MUTHIYA CURRY

Ingredients

For methi muthiya (makes 18 - 20)
Fresh fenugreek leaves (finely chopped) - 1/2 cup,
Ginger paste - 1/4 tsp,
Green chilli paste - 1/2 tsp,
Corse wheat flour - 1/4 cup,
Gram flour - 1/4 cup,
Bottle gourd (finely grated) - 2 tbsp,
Turmeric powder - 1/8 tsp,
Asafetida - 1/8 tsp,
Red chili powder - 1/4 tsp,
Coriander & cumin powder - 1/4 tsp,
Salt - to taste,
Sugar - 1 tsp,
Lemon juice - 1/2 tsp,
Cooking soda- pinch,
Peanut oil - 1 tbsp,
Peanut oil - For frying.

For Curry


Peanut oil - 4 tbsp,
Mustard seeds - 1/8 tsp,
Cumin seeds - 1/4 tsp,
Asafetida - 1/8 tsp,
Indian flat broad beans - 1 1/4 cup,
Tomato(chopped) - 3/4 cup,
Garlic paste - 1 tsp,
Salt - to taste,
Turmeric powder - 1/4 tsp,
Kashmiri red chili powder - 1 1/2 tsp,
Coriander & cumin powder - 1 tsp,
Sugar - 1/2 tsp,
Hot water - 1 cup,
Coriander leaves - 1/4 cup.




Method

For Muthiya
In a mixing bowl, add all the ingredients listed under the header of "For muthiya" section above.


Mix well and form into soft dough.


Divide prepared dough in 8 - 10 parts equally. Grease hands with oil and form into round shape balls as per given below image.


Deep fry prepared balls in batches over medium flame till it gets golden brown color.


Take out in a plate lined with paper towel.



For Curry

In a pressure cooker, heat oil.


Now add mustard seeds followed with cumin seeds and asafetida.


Now add indian broad beans.


Mix well.


Add garlic paste, turmeric powder and salt.


Mix well and let it cook covered for 1 minute.


Add kashmiri red chilli powder and coriander & cumin powder.


Mix well.


Now add chopped tomato.


Mix well and let it cook covered for 1 minute.


Now add hot water and mix well.



Add prepared muthiya.



Close lid well and cook for 2 whistle over medium low flame.



Let pressure cooker cools down. Open lid and add sugar along with chopped coriander leaves.


Mix well and serve.

Notes
For muthiya
1/4 cup coarse wheat flour can be replaced with 3 tbsp regular wheat flour and 1 tbsp semolina.
Finely grated bottle gourd is work as moisture content, so do not use any water.
Adjust amount of finely grated bottle gourd as per quality of flour.
Deep fry methi muthiya over medium flame to cook evenly from inside.
Warm water can be use instead of finely grated bottle gourd.
Can make methi muthiya day ahead and refrigerate them.
Freeze methi muthiya in deep freezer up to 8 - 10 days.

For undhiyu
Serve with puri, roti or rotla.
Adjust amount of spices as per taste.

VIDEO RECIPE -