Sunday 18 March 2012

Muthia for Mum

Today is Mother's Day in UK. So when it was 3am GMT & 8.30am IST, I duly got Ma on Skype, wished her, got Bhaiyu & Tuli to wish her & then went to sleep. Thinking I'll make her something special for breakfast that she has never had before. That Shyam is spending the weekend with us only makes it a double celebration. As all mothers, Mani is keen to know from across the miles what I've made for him. Yeh janne ke liye padiye Food Stall ka post no.72, I declared. Ma is not amused.    
                                                                                                                                                                                                                            On wishing her a second time, mum goes, "Mother's Day is not today. It is in May!' So after x years on planet Earth, I learn today that Mother's Day is celebrated on different days in different parts of the world. Phew! So much to still learn... 
                                                                              As we discover new horizons & explore unknown lands, here's today's special breakfast for you Mani. Muthia. It's a deliciously simple comfort food. Gujarat special. Because of its universal taste, it has crossed the borders & is enjoyed by all. Shyam included.
For Muthia
1. 3/4 cup wheatflour(aata)
2. 1/2 cup gram flour(besan)
3. 1/4 cup semolina(sooji)
4. 2 tbsp chopped spinach(palak/any green)
5. 1/2tsp ajwain
6. 2 tsp red chilli powder(or chopped green chilli)
7. 2tsp chopped cilantro(or use in tempering)
8. 1tsp grated ginger
8. 2tbsp oil (in the dough)
9. 1/4 cup yogurt
10. Salt to taste
For Tempering:
1. 2 tbsp refined oil
2. 1/2 tsp mustard seeds
3. 2 tsp sesame seeds(til)
4. 2 stems curry leaves

1. Mix the muthia ingredients & make a soft dough.
2. Use yogurt, instead of water, for the bind. 

3. Roll the dough into sausage shapes & steam on medium heat for 20-25 minutes.
Insert fork to check if done. If fork comes out clean, it is.
                                                                                                                                                 4. As muthias cool, allow mustard seeds & curry leaves to crackle in hot oil. Add sesame seeds & saute for a minute. 

5. Cut the muthias into bite-size pieces & fry in the seasoning till they are a little brown.
                                                                                                                                                   Serve hot with dhania chutney/kechup/tamarind chutney.

                             As a child one always wished for birthdays to come  more often. Now that, of course, is  a clear impossibility. Chalo, Mother's Day hi sahi. Will need to make a special something again on 8th May.                                                                                                                         Momma :) 

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