Culinary art of Gujarat is well defined and reflect the nature of the people here. Food here is simple, graceful and yet very down to earth. Almost strictly vegetarian, it is traditionally served on silver platters. The famous Gujarati thali consists of Roti (Phulka Roti), a dry sabji (Vegetable), a curry, one farsan (savoury snack), sweetmeats and Kachumbar (Salad), Papad, a variety of sweet and sour chutneys and pickles and Chaas (Butter Milk).
However, the greatest contribution of Gujarati cuisine to the rest of the country are a huge variety of scrumptious snacks. Known as 'Farsan' in Gujarat, constitutes an essential part of the Gujarati meal. These snacks are not very oily and very rich in taste. These are often complimented by spicy chutneys and hot pickles.
One such farsan is Dudhi Na Muthia, as name suggest they are made from Dudhi / Bottlegourd/ White Pumpkin by mixing them with variety of flours and spices and then steaming them. Have it with your regular meal or at Teatime they taste simply great.
1/2 Cup Besan Flour (Bengal gram flour)
1/2 Cup Wheat Flour
1/4 Cup Rava (Semolina)
3 Tablespoon of Bajra Flour (Millet Flour) (Optional)
3 Tablespoon of Rice flour
2 Cups of Grated Dudhi (Bottlegourd/ White Pumpkin)
2 Tablespoon of Green Chilli - Ginger paste
2 Teaspoon of Coriander - Cumin seed powder
1 Teaspoon of Turmeric powder
2 Tablespoon of Lemon juice
1/2 Teaspoon of Soda - bi - Carbonate
1 Teaspoon of Oil
Salt to taste
2 Teaspoon of Mustard Seeds
1 Teaspoon of Til (Sesame Seeds)
2 -3 Curry leaves
Grated fresh Coconut (Optional)
Chopped Coriander for garnishing
1. Add 1/2 teaspoon of salt in a bowl of grated dudhi. Keep it aside for 5 minutes. Squeeze the grated dudhi in your palm and remove the excess water and keep it aside.
2. Take a big deep bowl, add all the Flours mentioned above, Rava and soda - bi - carbonate and mix in the flour.
3. Add grated dudhi, coriander and cumin seed powder, turmeric powder, green chilli - ginger paste, salt to taste, 1 teaspoon of oil and lemon juice.
4. Mix all the ingredients together and make a dough, there is no need to add water as dudhi will discharge its natural water. If the dough becomes bit sticky add very small amount of wheat flour.
5. Make cylinder shape long rolls out of the big dough. Grease a steal plate with oil and place the muthia rolls in the greased thali / Plate.
6. Steam the Muthias, approximatley for 10 - 15 minutes or till the pricked knife comes out clean.
7. Cut the steamed muthia roll in to small pieces. Few people enjoy simply eating steamed muthias by dipping it in oil along with Chutney.
8. Now prepare a tempering, heat the oil, add til, mustard seeds and curry leaves. When seeds starts spluttering remove it from the heat. Toss the pieces of steamed muthias in this tempering.
9. Granish it with grated coconut and coriander leaves. Serve it with your favourite chutneys or simple coriander chutney.
I am off to Paris for 4 Days to enjoy and celebrate my First Marriage Annivarsary