Saturday, August 20, 2016


Muthiya is an Indian appetizer which may also serve as a snack. The name is derived from the way it is made - the "gripping" action of a hand. They may be cooked and eaten either fried or steamed for the health conscience. Muthiya may be made with a variety of flavors by adding different ingredients. For example, green squash (doodhi) muthiya, rice muthiya, fenugreek (methi) muthiya, cabbage muthiya, spinach muthiya and so on. I made this specific recipe of muthiya with leftover rice and dal. It is a nice way to use leftover food and make another dish for an evening snack or dinner. So here I am sharing this recipe and I hope you will enjoy too!!

Prep time: 10 minutes
Cooking time: 30 minutes
Servings: 4


For muthiya dough:
  • 1 cup cooked rice
  • 1 cup cooked dal (any type of dal)
  • 2 to 3 green chilis, finely chooped
  • 1 teaspoon minced ginger
  • 1/2 teaspoon turmeric powder 
  • 1 teaspoon red chili powder 
  • 1/2 teaspoon dhana-jeera powder
  • 1/2 cup whole wheat flour
  • 1/4 cup chickpea flour
  • 1/4 cup soji/semolina
  • 1-1/2 tablespoon lemon juice
  • 3 tablespoon oil
  • Salt to taste
For tempering/vaghar:
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon dhana-jeera powder
  • 5 tablespoons of oil
  • Pinch of hing/asafoetida
  • Salt to taste
  • 2 tablespoon chopped fresh green coriander leaves for garnish
  1. First, remove the extra water from surface of the dal (if leftover). Also, remove any curry leaves, kokum and green chili - large pieces that may affect the consistency of the dal.
  2. Mix all of the ingredients mentioned under the muthiya dough section in a bowl. Knead to a soft consistency. Add extra water, if needed.
  3. Divide the dough into 8 portions. With oiled hands, shape each portion into long cylindrical rolls.
  4. Place them on a well-oiled sieve plate in a steam cooker. Steam for 20 to 25 minutes until they are cooked and then let them cool.
  5. Slice them into equal 1/4" thick pieces and keep aside.
  6. On low flame, heat oil in a pan or kadai. Add mustard seeds and cumin seeds. As they crackle, add hing, sesame seeds and turmeric powder. Then, add the sliced muthiya pieces, red chili powder, dhana-jeera powder and salt.
  7. Gently toss and finally, garnish them with fresh chopped green coriander leaves.
  8. Serve hot with green coriander chutney, lemon wedges or pickles.

Wednesday, August 10, 2016

Tiranga Rice

For the special occasion of India's Independence Day, which also happens to be my husband's birthday, I would like to treat you to this delicious and nutritious tricolor rice recipe. To make the three different colors, I use mint leaves and coriander leaves for green, tomatoes for orange (kesariya), and plain white with cashew for white. Hope you enjoy this delicious dish!

Soaking time: 30 minutes
Prep time: 30 to 40 minutes
Cooking time: 20 to 25 minutes
Servings: 4


1 cup Basmati Rice

For Green Color Rice:
  • 1 cup chopped fresh coriander leaves
  • 1 cup chopped fresh mint leaves
  • 3 to 4 green chilis
  • 1 tablespoon cashew nuts
  • 1 teaspoon chopped ginger
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds
  • 1 tablespoon oil
  • Salt to taste
For Orange/ Kesariya Rice:
  • 2 medium tomatoes, pureed
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds
  • 1 tablespoon oil
  • 1-1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Salt to taste
For White Rice:
  • 1 tablespoon oil
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds
  • 1 piece star anise/ chakra phool  
  • 1 piece Cinnamon stick/ taja/ dalchini 
  • 2 piece cloves/ lavang
  • 2 tablespoon cashew nuts, chopped
  • Salt to taste
  • 1 lemon wedge for garnish
  1. First, cook the rice such that each grain is separate. Spread it on a tray to cool. Once it has cooled a little, then proceed with the rest of the recipe.
  2. For orange rice, heat oil in a kadai. Then, add mustard and cumin seeds. As they crackle, add tomato puree, red chili powder, garam masala and salt. Cook until the oil separates from the masala.
  3. Take one third of the cooked rice and toss it in with the masala. Check the seasoning, taste, and then switch off the stove. Orange rice is ready.
  4. For green rice, put mint leaves, coriander leaves, green chilis, cashews, lemon juice, ginger and salt in a blender. Get a smooth paste consistency by adding a little water.
  5. Heat oil in a kadai and add mustard and cumin seeds. As they crackle, add the green paste.
  6. Cook for a few minutes until the raw smell is gone. Add another third of rice and mix well. Switch off the stove.
  7. For white rice, heat oil in a kadai and add mustard and cumin seeds. As they splutter, add the star anise, cinnamon stick, and cloves. Add cashew nuts, fry for few seconds and then add remaining rice. Add salt and toss the rice. Switch off the stove.
  8. Remove the star anise from the white rice for garnish.
  9. Arrange the different colored rice as per India's national flag (orange on top, white in the middle and green on the bottom). On the white rice place a lemon wedge with star anise atop.
  10. Serve with yogurt and/or any curry.

Friday, August 5, 2016

Aloo Masala/ Aloo Bhaji (South Indian Dish)

Aloo masala (also known as aloo bhaji) is a nice compliment to any kind of dosa. It may be rolled within the dosa or served as a side dish. It is an easy and simple dish to transform your meal. Onions are the only other vegetable added to the potato filling. A dosa without masala is a plain dosa, which may be had with coconut chutney and sambar, but in my opinion you'll enjoy it more with the filling! You may also eat this aloo masala with poori or bread of your choice.

Prep time: 5 minutes
Boiling time: 20 minutes
Cooking time: 10 minutes
Servings: 4

  • 4 potatoes (boiled, peeled and cubed)
  • 1 big onion (thinly sliced)
  • 1 teaspoon mustard seeds
  • 1 teaspoon split urad dal
  • 8 to 10 curry leaves(chopped)
  • 3 to 4 dry red chilis
  • 2 to 3 green chopped green chilis
  • 1/4 teaspoon turmeric powder
  • Pinch of asafoetida
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons oil
  • salt to taste
  • 1/4 cup chopped fresh green coriander leaves for garnish
  1. Boil the potatoes. When they are soft, drain the water and let cool.
  2. Peel and chop the potatoes into small cubes.
  3. Heat oil in a pan on medium heat. Add the mustard seeds and urad dal. As the seeds crackle, add dry red chilis, curry leaves and asafoetida.
  4. Add the sliced onion and stir fry until they are light brown.
  5. Add turmeric powder, green chili, salt and the potatoes. Stir fry for a few minutes and turn off the stove.
  6. Add lemon juice and fresh chopped coriander leaves.
  7. Serve hot with dosa or poori.

If you like green peas and carrots, you may add them. Boil first.