Monthly Archives: May 2016

Tilwale Methi Muthia

ashu's- Tilwale Methi Muthia
ashu’s- Tilwale Methi Muthia

This recipe is my adapted version of the Gujarati dish Muthia. During my stay in the state, I learned couple of Gujarati recipes from my neighbors and friends. The recipes are all cooked according to my preference and hence I have altered the few ingredients that are essential part of Gujarati recipe i.e. Sugar or Gur. I tend to avoid adding sugar to my cooking and hence I do not add it in the tempering too.

I make methi muthia for adding to the Undhiyo dish. This Friday, I made this favorite breakfast version of the Muthia using 4 to 5 different flours and fresh green methi leaves. As it is a steamed dish and oil is used only for tempering, so it is a healthy recipe too. The mixed flours have a little coarser corn and wheat flour, it adds fiber to the recipe. The methi and Sesame too adds the fiber.  The carom or ajwain seeds aid in digestion.

Friday being a weekend here in the middle east, the breakfast has to be something special, I added my little touch in the display, the family loved it and we enjoyed a hearty meal. The muthias were served with a freshly ground, tangy, green coriander and mint chutney/dip. I added curd and onion dip too, in case one wished to have the curd taste, I need curds with most of my meals :).

Sharing here my healthy steamed muthia recipe. These are the ingredients that I use for this version in my kitchen, might differ from the traditional recipe and cooking, but I prefer this version for the steamed one.

                                     TILWALE METHI MUTHIA:


Flours: 1/2 katoris each of Rice flour, Makai (corn)atta, Rava (wheat semolina), Bhajni atta (optional) and 1 to 1 1/2 katori of Wheat flour.

(Note: one could use whichever flours they have from above, and it does not matter if one of the flours is not added. You can mix semolina and wheat flour too to make this. Some also use gramflour and semolina only.)

Green Fenugreek/Methi leaves: 1 bunch

Sesame seeds: 50 gms

Curd/yogurt: 2 Tbsp

Red chili flakes/red chili powder: 1 Tbsp

Turmeric powder: 1 Tsp

Ajwain (Carom seeds): 1 Tsp

Salt: To taste

Cooking Oil: 2 Tbsp

Long red Chili: 1 nu

Water: 1 glass (as required)

Chaat masala: 1 Tsp (optional)


Take the flours in a bowl or a big deep plate, add the ajwain, red chili powder, turmeric, salt and mix. Make a well in the center and add the finely chopped methi leaves and curd. Mix well and using water make a medium-to-soft dough.

Mixed flours
Mixed flours
Flour and methi for making muthia
Flour and methi for making muthia
Methi Muthia dough
Methi Muthia dough

Divide the dough into medium balls and make long rolls out of the balls.

The rolled out dough
The rolled out dough

Grease a steaming basket, place the rolls in it, brush the rolls with oil so that they do not stick to each other after being steamed.

Oiled rolls ready for steaming in the rice cooker.
Oiled rolls ready for steaming in the rice cooker.

I steamed these methi rolls for 15 minutes in an electric rice cooker, I find it very easy to use the electric rice cooker. Once done, remove them from the cooker and allow to cool.

Steamed methi muthia rolls
Steamed methi muthia rolls

Once cooled, our rolls are ready to be cut into even-sized roundels. I prefer cutting them into bite-size portions, easy to eat with a toothpick, also can be served as an appetizer /finger food at parties.

For the Tadka (or tempering):

Heat a Wok or Karahi on the gas stove, add the oil and heat.


Add the sesame seeds and the long red chili slices. Once the sesame starts to crackle then add the cut roundels and stir well so that the Sesame gets evenly coated.


Sesame coated methi muthia
Sesame coated methi muthia

One can add little salt, chili flakes, and chat masala at this stage too, if preferred. Mix well and remove on a serving dish or plate.

ashu's- Tilwale Methi Muthia
ashu’s- Tilwale Methi Muthia

I served the muthias with a tangy DhaniyaPudina Chutney and Onioncurd raita.

Tilwale Methi Muthia served DhaniyaiPudina Chutney & Onioncurd raita
Tilwale Methi Muthia served DhaniyaiPudina Chutney & Onioncurd raita

Give these yummy bites a try and enjoy with friends and family. Wishing you all a good day ahead.











This is my entry for the Weekly Photo Challenge: Faces.

The picture below was clicked in Tirupati, Andhra Pradesh, India, during my recent visit in December to the place. I had purchased the fruits from this vendor and requested him if I could click his picture, he smilingly nodded and we exchanged a short conversation while he was packing the ‘Ber’ for me, I miss the scene of ‘thelawalas’ selling fruits here in my country of residence.

The picture below shows such contrast of emotions, one happy and smiling face and another a serious and pondering face. It was afternoon time and the serious guy was sitting and resting under the shade of the tree.




Ragda Patties

ashu's- Ragda Patties

ashu’s- Ragda Patties

I returned last week from Mumbai, few hectic/busy days in my motherland, spent in the company of my mother and siblings, attending a family function, zooming around the neighborhood on a two-wheeler, and yup clicking loads of pictures too!  And I also relished the Pani Puris, an all time favorite street food.  As I just returned from Maharashtra, a state in India, so today I bring to you all the Maharashtrian dish called Ragda Patties. This is a wholesome dish that could be a breakfast, or a weekend brunch, or a light & bit different dinner menu. I made it this weekend as our Friday morning brunch menu, yeah, we have a Friday/Saturday weekend here in the UAE, with Sunday being the first day of the week.

Ragda Patties is enjoyed by the kids and hence always makes it to the table as a weekend menu when all members of the family are relaxed and the mood is happy with fun and laughter around the household. This dish is a two in one snack, one is the potato pattie and the other is the Ragda, the legume curry, and together they make what we call as the Ragda Patties. It requires a little pre-preparation, the legume that is used for curry needs to be soaked for 6-8 hrs before they are boiled to make the Ragda.

It also happens to be a favorite Indian street food too, sold on the road side food joints that dole out the piping hot potato patties on the big tava right in front of us, with us drooling till the vendor serves it to us. When one makes it at home, the taste sure differs, the freshness of the ingredients and the love of the person making it contributes to make the dish something that is always welcomed. I am a more particular healthy foodie and hence my cooking uses far less quantity of cooking oil as compared to the general Indian family standards back home. I also try and give the recipe a healthy twist incorporating new ingredients, but at the same time taking care not to change the taste of the recipe as far as possible.

This ashu’s recipe of Ragda Patties uses cooking oats along with the boiled potatoes to make the crisp tikkis or patties that forms one part of the dish. The rest of the ingredients used remain the same. I prefer to use either Canola oil or Extra virgin olive oil in my cooking, but you could use any cooking oil that you use at home.


For Patties:

Potatoes: 4 Medium

Cooking Oats: 3 tbsp

Breadcrumbs: 50 gm

Salt & Chili Powder : As per taste

Turmeric: 1/2 tsp

Green Chili: 1 (finely chopped)

Chopped green Coriander: 1 Tbsp

Oil: 2 Tbsp

For Ragda:

Dried White peas : 250 gm

Cumin: 1 Tsp

Onion: 1 Big

Tomatoes: 2 Medium

Olive oil: 2 Tbsp

Ginger & Garlic paste: 1 tsp each

Turmeric powder: 1 tsp

Chili Powder: 2 Tsp (As per taste)

Coriander powder: 1 Tbsp

Garam masala powder: 1 Tsp

Dry Mango Powder: 1 Tsp


Green chutney

Sweet Tamarind chutney

Barik (fine) Sev

Finely chopped onion

Finely chopped coriander


Soak the dried white peas in enough water so as to cover them overnight. Pressure cook the soaked legumes to three whistles, this cooks them to soft and mushy consistency.

Boil the potatoes and remove the skin and mash them to smooth texture.

Finely chop the onions, tomatoes, green chili and green coriander.

For making the patties, take the mashed potatoes in a bowl, add the cooking oats, the chopped green chili, green coriander, salt, and mix well. We can also add a pinch of dry mango powder to it.

Patties mixture
Patties mixture

Take breadcrumbs in a plate. Give shape to the mixture to form patties, coat them with the breadcrumbs. We can either make round ones by hand or use the mould to make heart-shaped ones, as I have done here. Dust away the excess breadcrumbs.

Heart shaped Potato pattie
Heart shaped Potato pattie
Potato patties
Potato patties

Keep a fry pan on the gas stove and heat, put 1 Tbsp oil and heat. Cook the patties in the fry pan, turning over and cooking evenly on both sides. Remove them when they are cooked on both sides and crisp. Do keep the gas flame from medium-to-slow to ensure that the outer covering does not get over cooked and burnt while the inside remains uncooked. Use more oil if required to make them crisper. Remove and keep the patties on a serving plate once they are done.



Heat a karahi or round bottom pan on the gas stove. Heat the oil in it and then add the cumin, then the chopped onions and fry. When the onion turn pinkish then add the ginger garlic paste, saute and then add the chopped tomatoes. Cook the tomatoes and then add the turmeric, chili powder, coriander powder, dry mango powder, and salt. Then add the boiled white peas and mix thoroughly. Add a glass of water, or as required, to make it in a curry consistency. The peas usually dry up the water when boiled, we want the ragda curry with medium thick gravy and hence adjust the water to add. Let this gravy simmer for 10 minutes, then sprinkle the garam masala powder on top and the chopped coriander and cover the pot with the lid and switch off the gas flame. Our Ragda is ready to be used.

(I do not have any pictures to upload as I never took them when I was making the Ragda,  I will click and re-upload them on a later date when I again make the Ragda :))

SERVING: Take a deep dish, put 2-3 ladles of the Ragda curry, then place the pattie in the center. To get a sweet and sour taste we can put teaspoonfuls of the green chutney and the tamarind chutney. Sprinkle on top finely chopped onions, fine gram flour Sev and green coriander leaves.

ashu's-Ragda Patties
ashu’s-Ragda Patties

One could also use lemon juice instead of the tamarind chutney, if one does not wish to make it sweet but want it to be tangy.  The quantity of toppings used depends on personal preference, hence I have not mentioned the quantity in the ingredients list.

The chutneys add more or enhance the flavors of the dish, making it a Chaat recipe and one usually enjoys it more by adding lots of Sev on top.

NUTRITIONAL CONTENT: Legumes are a good source of vegetarian proteins and rich in fiber. The potatoes form the carbohydrate part but when we add the oats we increase the fiber content of the Potato patties and make it a more healthy version.

Hope you all enjoyed going through the recipe, do give it a go to find out if your taste buds get tickled by the combination of flavors used.

Wishing you all a happy Wednesday 🙂












My entry for the WPC: Earth dated May 6th 2016.

A mother with her tender care, love, and affection raises her children, the same way the mother Earth holds, supports and helps to spread out the roots of the magnificent Banyan trees that I saw recently during my day visit to India.

This picture was clicked in the National Fossil Wood Park, about a kilometer from Tiruvakkarai village, Vanur Taluka, Tamil Nadu, India. This was a stopover (I am so glad we did that) while returning to Chennai, during the recent day trip to Puducherry while touring India in 2015.

Banyan Trees at the National Fossil Wood Park.


ashu's entry for the WPC:Earth
ashu’s entry for the WPC: Earth

For me the Banyan trees always are unique, magnificent and an awesome sight, something to marvel about.

ashu 🙂