Sunday, January 10, 2010


This one is one of my favorite recipe. Traditional recipe contains a lot of oil and coconut. This is the edited version of the traditional recipe.I have excluded coconut and also reduced the amount of oil from the traditional recipe.It contains herbs like ginger, garlic & cilantro which contains lots of minerals like vitamin c,zinc, phosphorous,fiber .It also contains many vegetables.Also, muthiyas are baked instead of frying.



Surti papdi - 150 gm
Raw banana - 150 gm
Eggplant - 150 gm
Potatoes - 150 gm
yam - 150 gm

Green masala

Cilantro - 1/2 bunch
Ginger - 2 tsp
Green Garlic paste - 2 tsp
(OR Garlic paste )
Red chili powder - 1 tsp
Undhiyu masala - - 2 tbsp
Sugar - 2 tsp

Oil - 2 tsp

For muthiya

Methi or Fenugreek leaves - 150 gm
Bengal gram flour - 30 gm OR 1 Tbsp
Whole wheat flour - 30 gm OR 1 Tbsp
Red chili powder - 1 tsp
Ajwain - 1 tsp
Turmeric - 1/4 tsp
Sugar - 1 tsp
Oil - 1tsp
Salt -

Method -

1. Cut all the vegetables. Steam and partially cook it for 8-10 minutes.
2. put 1 tsp oil in a pan and saute partially cooked vegetables.
3. Grind GREEN MASALA ingredients and make a paste and put it aside.
4. Mix all the ingredients of muthiya and knead the dough. Then bake it in an
oven at 400 F or 200 C for 10 minutes.
5. Put oil in a pan. Add green masala paste. Add Sauteed vegetables and muthiya to
it. Keep it for minimum 6 hrs. Let all the spices mix well with veggies and

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