Oats and Flaxseed Muthia

Muthia's are traditional Gujarathi snack.   It can be served as a breakfast.  The first ever time I heard about these Muthia's must be in Manjula's Kitchen.   After that in many blogs and TV shows.  A Foodie like me repeatedly comes across a recipe at different occasions what will I do, yes get tempted to try it.  That's what I did, on top of that it's steamed and healthy.

Muthia's are nothing but steamed dumplings, traditionally made with chickpea flour.  It's rolled into sausage shapes and then steamed.  The concept of using oats, I think I got it from Tarladalal,  I couldn't find the link anyway so not sure about that.  Finally I added some flaxseed, to increase it's nutritional value to one more step.   The very first time when I tasted it , I had a doubt wheather I liked it or not.   But  after gobbling a few pieces I definitely knew that I'm enjoying it.  It's just like whenever , you are introduced to a new taste, your tastebuds may not accept it.  For example , Idli's ( Steamed Rice Cakes )  are enjoyed by people from Tamil Nadu,  I was surprised  when I saw a lady from our neighbouring country, didn't like this.  She couldn't get the taste or flavour of it, since they are so much used with all wheat products.  How many of our parents or grand parents  really enjoy pizza, pasta or KFC chicken.  The fact is their mind has been already trained to Idli's, dosas, chapathi's or Rice which couldn't accept the flavours in Pasta or Pizza.

Almost everyone will have our own choice in food.  Some might love tea or coffee and there are some  who hates tea or coffee.  So in that case, what do you say tea or coffee tastes good or bad?  This happens with all food .  When we understand that every food has it's own flavour, we'll be ready to explore different food from different regions and start enjoying it.

Anyway I'm not saying that you have to train your mind to have these Muthia's, they are definitely good.  So use your imagination to play with different variations and enjoy it.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 2

Ingredients:
Wheat flour- 3/4 cup
Powdered oats- 1/2 cup
Gram flour- 1/4 cup
Powdered Flax seed- 1 tbsp
Curd- 1 tbsp
Carrot- 1 medium sized grated
Lemon juice- 1 tsp
Bicarbonate of soda- 1/4 tsp
Dried fenugreek leaves- 2 tsp
Sesame seeds- 3 tsp
Mustard seeds- 1/2 tsp
Oil- 1 tbsp
Asfoetadia- a pinch
Coriander leaves- 1/2 tbsp finely chopped
Salt to taste

Method:

In a large bowl mix together the wheat flour, gram flour, oats, flax seed powder, salt and bicarbonate of soda.  Rub the fenugreek leaves in the middle of your palms and add it to the flour mixture.  Add the grated carrot and mix well.  Now add the curd, lemon juice and enough to make a soft dough.  Cover the dough and let it rest for 5 minutes.  Divide the dough into 3 equal rounds.  Roll them into sausage shape.  Place it in a steamer, I used idli plates in a pressure cooker, you can use the steamer if you have one.

Steam it for about 20 minutes, insert a knife or toothpick to check if it's cooked.  If the knife or toothpick comes out clean, then it's cooked.  Remove it from the steamer, let it cool down for a while.  Slice them into 1 cm round discs.  Heat oil in a wide open, add mustard seeds, sesame seeds and asfoetadia.  Add the sliced mutias and saute it until the colour changes and get slightly crisp.  These muthias are at it's best with green chutney, I liked it with idli podi too. 

Note:

Instead of carrot, doodhi or cabbage can also be used.  When are using doodhi, try to squeeze out all the water before mixing it with flour.

Sending these Muthias to Only Oats by Foodelicious, Healthy and Hearty, Carrot Recipes

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Aatu Kaal Paaya ( Smoked leg of lamb cooked in a spicy sauce )

After removing the skin of goat or lamb, it can be used from head to toe.  Every single part starting from head can be eaten.  Head is used for head curry, even tongue and nose also used, it might bit dodgy if you are a vegetarian. The meat, intenstine, liver, brain everything is used for different preparation.  To be more clear, the blood is also consumed.  Paaya is prepared using the feet of lamb or goat.  When it comes to feet or leg , the skin cannot be peeled completely, so it's left out with a few hairy parts.

This feet or leg of lamb with hairy parts  cannot be used directly for any recipe.  Hence this is smoked or burnt completely until it burns out all the hairy parts outside .  This can be done only by butchers, not in home.  To read about this might be bit yucky,  but this is just a piece of information who have never heard the word paaya.  In case you have lost your interest after reading this, please don't.  This recipe bursts with flavours and also very good for your bones and joints.  Any non veg lover will love this,  appam with paaya or idyapaam with paaya is such a well known popular combination.  It does taste good with chapathi's and rice too.  So instead of your regular chicken or lamb curries and stews, try this for a change next time, you'll surely love it.

Preparation Time: 10 minutes
Cooking Time:  45 minutes
Serves 4

Ingredients:
Smoked feet- 2 sets ( which means 2 feet and leg of lamb chopped into pieces)
Ginger garlic paste- 2 tsp
Onion- 1 medium sized finely chopped
Tomato- 1 medium sized finely chopped
Cinnamon- 1/2 inch stick
Cardamom- 1
Cloves- 1
Bay leaf- 1 small leaf
Chilly powder- 1/2 tsp
Coriander powder- 1 tsp
Freshly ground pepper and cumin- 1/2 tbsp ( take equal amount of pepper and cumin and ground it coarsely )
Coriander leaves- 1 tbsp finely chopped
Coconut milk- 100 ml
Oil- 1 tbsp
Salt to taste

Method:
Wash the smoked feet well in water, rubbing the few burnt parts.  Heat oil in a pressure cooker, add all the whole spices, cinnamon, cardamom, cloves and bay leaves.  Then add onions and ginger garlic paste.  Saute well until the raw smell goes and it looks light brown in colour.  Now add the tomatoes and saute till they look mushy.  Now add the chilly powder and coriander powder and mix it well.  Now add the leg of lamb and mix it well.  Add lots of water, until it looks completely immersed and the water level is well above the top.  At this stage add the freshly ground pepper and cumin.   Cover the cooker with it's lid, put the whistle.  Cook it for upto 10 whistles.
Generally it takes very long time to cook.  If it looks hard after 10 whistles, cook it for another 5 more whistles.  At this stage add coconut milk, coriander leaves and salt.  Cook it for another 3 whistles.  To check if it's cooked properly, when you touch it should be very soft and the meat should come of from the bone very easily.  Now you know it's ready, take it off from heat.  Serve while they are still warm with idiyappam, appam, rice or chapathi's.

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Any One Can Cook: Series 42

Hello Foodies,

Every week we are stepping in to a new successful series.  I have to say the whole success of this event is only because of all those wonderful bloggers who contribute their recipe for the event.  Thank you everyone, hope I would get the same support in the oncoming series too.  If you are a new reader to this blog, please read more about the event here.
Here are the three selected recipes from last week
Onion Raita by My Cook Book

Paneer Sandwich by Vegetarian Food and Me

Oreo Milk Shake by Mad Cooking Fusion

If you would like to get featured here, keep linking your  recipes which suits this event in the below link, if you find any trouble in linking, email me your recipe URL to ayeesha.riaz@googlemail.com.

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Thalassery Chicken Biryani

Although Biryani  is said to be originated from Iran to India through merchants and travellers,  in India it has many different versions. It took it's  own version according to the local region.  Each one has it's unique flavour. Thalassery  Biryani is a popular version from Kerala Cuisine. Thalaserry is a city named in Malabar,Kerala.  This Biryani is very popular in  the whole belt of Malabar region  and hence also known as Malabar Biryani.

I personally think that, biryani's are at their best with mutton,of course if you are a chicken or seafood lover, you can go with that.  Today I made this Thalaserry biryani with chicken, having my kids priority as my first choice, I have to go for chicken, you can also replace it  with mutton too but not sure about seafood.  I hope you are now ready to try this Biryani for this weekend.

Ingredients:
Chicken- 1/2 kg
Basmathi Rice- 2 cups
Cinnamon-1/2 inch stick
Cardamom- 2
Cloves-2
Bay leaves- 1
Star Anise-1
Fennel powder- 2 tsp
Chilly powder- 1 tsp
Coriander powder- 3 tsp
Cumin powder-1 tsp
Pepper powder-1/2 tsp
Nutmeg powder-1/2tsp
Garam masala- 1/2 tsp
Ginger garlic paste- 3 tsp
Onion- 2 medium sized ( finely sliced )
Tomato- 1 chopped
Green chilly- 2
Lemon juice -1/2 tbsp
Coriander and mint leaves-2 tbsp chopped
Cashew nuts- 10 nos
Curry leaves- 1 spring
Coconut milk- 100 ml
Ghee/Oil- 4 tbsp
Salt to taste

Method:

Wash and clean the chicken well.  Marinate the chicken with lemon juice, ginger garlic paste, fennel powder and little salt for minimum of 2 hours.  Heat ghee or oil in a heavy bottom kadai.  Fry about 5 cashew nuts until they look golden brown in colour, remove it and keep it aside.  Then add about quarter of the onions and fry until they look golden brown in colour ,  remove the fried onions and keep it aside. 

Now  add the cinnamon,cardamom, bay leaves, star anise, cloves and curry leaves to the same oil.  Then add the remaining onions and fry until they look light brown in colour.  Now  add the tomatoes and green chilly and saute it for a minute or two.  At this stage add the chicken and stir well.  Cover the pan, keep the flame in medium heat and let it cook for about few minutes until the chicken is half cooked.  Meanwhile grind together the remaining cashew nuts and coconut milk.  Now check the chicken and add all the masala powder and stir well.  Let it cook  for about 5 more minutes.  

At this stage add the ground cashew and coconut milk mixture .  Finally add the chopped coriander and mint leaves and salt to taste.  Cover the pan, keep the flame in medium and cook until the chicken is completely cooked.  Meanwhile start cooking the rice,  wash the rice well,  add 2 cups of water to 2 cups of rice,enough salt and cook it in a pressure cooker for 1 whistle.  Once the chicken is done, mix the chicken along with the gravy to the rice.  Keep the flame in low and let it rest for about 10 minutes.   After 10 minutes,  switch of the flame  and keep the cooker or pan in same stove to retain the heat.  After 20 minutes, remove it from stove, give it a gentle stir.  Finally add the fried onions and cashews for garnish.  Serve the biryani's warm with raita, boiled eggs and may be dalcha too.

Note:
Incase if you get confused with the amount of rice and chicken, the thumb rule is to use equal quantity of rice and meat i.e. If you are  using 1/2 kg of rice , then use 1/2 kg chicken.  If you are not a very good meat eater, you can reduce the amount of chicken a little bit.
Also either mutton or chicken, whatever you are using for biryani, use it along with bones, since they give out the best flavours.

This recipe goes to Kerala Kitchen Event hosted by Roshan's Cucina

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Any One Can Cook : Series 41

Hello Foodies,

This is our successful 41st series of Any One Can Cook.  I really wanted to thank each and everyone who support this event by submitting your entries.  I hope you enjoy this and make use of it too.  Looking forward to more enthusiastic support in the oncoming series.  If you are a new reader to this blog, please read more about the event here.
Here is our three selected recipes from last week series
Orange Twister  by Preeti's Kitchen Life

Chocolate Espresso Mug Cake by Kurry leaves

Strawberry Yogurt by Spicy Food

If you would like to get featured here, keep linking your easy to make recipes in the below link, if you find any trouble in linking, email me your recipe URL to ayeesha.riaz@googlemail.com.

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Nutella Banana Bread for World Nutella Day 2012

It's that time of the year to drool over Nutella again, actually there isn't  one day of the year to drool or eat Nutella.  Sara from Ms.Adventures in Italy and Michelle from Bleeding Espresso are the two wonderful hosts of our World Nutella Day.  This day bloggers from all over the world unite to celebrate and enjoy this yummy Nutella.  Last year I made these Nutella Cake Pops for World Nutella Day.  This year I was bit sick and feeling tired, still I didn't want to give up, so some how I managed to whip up this quick bread.

  You'll hardly need 5 minutes to prepare this cake.  This quick bread can be enjoyed as a breakfast or just as a tea time snack but today it's only for Nutella day, a big thumbs up to Nutella on this World Nutella Day.

Preparation Time: 5 minutes.
Cooking Time: 25 - 30 minutes.
Makes 2 mini loaves.

Ingredients
Whole Wheat Flour / Plain Four - 230 gm
Brown Sugar - 75 gm
Sunflower Oil - 113 ml
Milk - 60 ml
Nutella - 3 generous tbsp
Banana - 2 mashed
Eggs - 2 nos
Baking Powder - 2 tsp
Bicarbonate of Soda - 1/4 tsp
Vanilla Essence - 1 tsp
Walnuts - 10 nos (chopped)

Method
Preheat the oven to 190 degree Celsius.  Grease and line 2 mini loaf tins.

Sift the flour, baking powder, bicarbonate of soda in a large bowl.  Mix the sugar along with the flour to give a dry mixture.  Mash the banana in a separate bowl and beat in the eggs, milk, oil and vanilla essence with it to give a wet mixture.  Slowly add the wet mixture to the dry mixture.  Gently fold the mixture to just combine.  The mixture will look quite lumpy but do not over mix it as it will result in a stodgy bread.  Finally fold in the chopped nuts.  Pour the mixture into the prepared tins and bake it in the preheated oven for 25 to 30 minutes or until a skewer inserted comes out clean.  

Take it out from the oven and leave it to cool in the wire rack for 5 minutes.  Slice the breads and serve while they are still warm with honey and bananas or just on their own. 

This recipe is linked with World Nutella Day 2012.

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Kolhapuri Sukka Chicken

Are you ready for a hot and fiery  dry chicken curry, then this Kolhapuri Sukka Chicken is for you.  Kolhapuri is a city situated in South western part of Maharashtra, India.  I assume that the recipe should be named after the city.  Kolhapuri is a very hot and spicy chicken, being born and brought up in India, I have never used so many different spices  in one dish.
  After looking at the number of chillies in the  actual recipe, Iwasquite thrilled so I almost reduced it to half and thought still it's going to be hot, but actually not.  So the recipe which I have given here is not very hot, if you would like  to really feel the heat, you can increase the amount of chillies.

Also don't get exhausted by looking at the long list of spices and process involved, at the end you'll feel that it's worth all the efforts.  This is perfect with chapathi's, kulchas or parathas.

Ingredients:
Chicken- 1 kg
Kolhapuri dry chutney- 1 teaspoon ( recipe below )
Sesame seeds- 1 tbsp
Poppy seeds-1 tbsp
Black peppercorns- 6 to 8
Caraway seeds-  1 tsp
Cinnamon-1 inch stick
Green  cardamom- 2
Black cardamom- 1
Cloves- 2
Mace- 1blade
Fresh grated coconut- 1tbsp
Melon seeds-  1tbsp
Dried Red chillies- 7 to 8
Ginger garlic paste-2 tsp
Onion-  3 medium sized finely chopped
Turmeric powder- 1/4 tsp
Grated nutmeg- a pinch
Fresh coriander leaves- 2 tbsp chopped
Salt to taste
Oil- 3 tbsp

Method:
Dry roast sesame seeds,poppy seeds,black pepper corns,caraway, cinnamon, cloves, mace, green and  black cardamom separately.  Roast the coconut separately until it looks light brown in colour.  Grind together the spices, coconut,  melon seeds  and  about 5 dried red  chillies into a fine paste by adding little water.
Heat 2 tbsp of oil in a kadai,  add the chopped onions  and  ginger garlic paste  and cook it until it looks light brown in colour .   Add the ground paste and stir well for 3 minutes.  Now add the chicken pieces and keep stirring in high heat until the spices coat the chicken well.   Add enough water to cook the chicken and cook it for another 4 minutes.  Now add the grated nutmeg, kolhapuri chutney and salt.  Cover the pan and let it cook in medium heat until the chicken is cooked well.  If you want it dry,let it cook for some more time and let all the water evaporate.  Finally heat oil in a kadai, add the dried red chillies, leave it for few seconds and pour it on top of the curry and add the chopped coriander leaves on top for garnish.  Serve warm with chapathi's or parathas.

Kolhapuri Dry Chutney :
Coriander seeds- 1 tsp
Cumin seeds-1/2tsp
Cinnamon-1/2 inch stick
Cloves- 2
Fennel seeds- 1/4 tsp
Grated Coconut- 1/2 tbsp
Onion- 2 tbsp (chopped)
Garlic- 2 cloves
Coriander leaves- 1/2 tbsp ( chopped )
Red chilly powder- 1 tsp

Dry roast the coriander seeds, cumin seeds, cinnamon, cloves and fennel seeds and set aside separately.  Dry roast the coconut until it looks light brown and keep aside separately.  Heat oil in a pan, add the onions, garlic and coriander leaves until it looks brown and crisp.  Grind  all the ingredients along with the red chilly powder into a fine paste.  This recipe might yield about 1- 2 tbsp of masala.  Use just 1 tsp for the recipe and store the remaining in a air tight container in the refrigerator.

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