For me, Gujarati food is not just about taste and flavor,
but memories of my father to cherish and savor....
Moments spent together with him,
eating dhoklas and khandvi, kadhi and khichri,
theplas and kachoris.....
A few years ago when I felt homesick for India,
thinking of my Dad, I made some Muthia,
now I've adapted it to be vegan and gluten free,
It is delicious, easy to make and very healthy :-)
1 zucchini, finely grated and squeezed to remove moisture
a big handful of Spinach, finely chopped
2 garlic cloves, minced
1 cup cooked brown rice
1 cup chickpea flour/gram flour/garbanzo flour
1/2 cup quinoa flour (optional - adds protein :-)
1 tsp cumin powder
1 tsp garam masala
1 tsp sea salt
Mix all these ingredients together till they form a soft dough.
It might get a little sticky, if it's too soft add some flour.
Divide into 4 or 5 parts and make rolls of 1 to 2" diameter.
Steam the rolls for 12 to 15 minutes till a knife comes out clean.
Cut into slices and serve.
Steamed Muthia are delicious but they are even better
with a Tadka, also called chaunk, bagar or phorun in different
parts of India. It is often translated as "tempering."
Whole spices, seeds, or minced garlic/ginger are added to
hot oil and sauteed to liberate the essential flavors.
This is then poured along with the oil, over the dish.
Sometimes it is added at the end of the cooking,
at other times it is prepared at the beginning of the
cooking before the other main ingredients are added.
In a pan heat 2 tbsp of Coconut oil, then add curry leaves,
mustard seeds and sesame seeds. Saute for a couple of minutes,
be careful to not burn the sesame, then pour over the Muthia
and toss together.
Garnish with grated carrots and fresh grated coconut
(I didn't have any at home but it really is yummy with the coconut)
Keep it Simple. Be Creative.
Taste and Play. Find your Own Way.