Kothimbir Mutkule Upma (Fusion Recipe)

 

           A perfect fusion style breakfast or evening snack can be dished out quickly with some leftover Maharashtrian special Kothimbir Mutkule. It tastes simply awesome and will disappear in no time. So try making a South Indian style upma and relish it as and when desired. It is not only simple but an easy recipe to make. Enjoy it as it is or with coconut chutney and see the difference. It tastes so yummy. So check out a step by step pictorial recipe to prepare it.

         

          In fact anything leftover is a great headache and not knowing what to do, we end up reheating the same and having it again and again the same boring way. 

          With the addition of just a few tempering, you end up with a great fusion recipe to enjoy. You can also pack for a lunch box meal or serve as an after school snack. It is both healthy and wholesome.

Kothimbir Mutkule - 

• 2 cups coriander leaves, chopped (washed well & drained)
• 1 cup whole moong dal flour (whole green gram flour)
• 1 tsp. sesame seeds, lightly roasted
• 1 tbsp. roasted peanuts powder 
• 1 tsp. flax seed
• 1 tbsp. chia seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin seeds
• 7-8 garlic cloves
• 2 green chilies
• 2 tbsp. oil to shallow fry

Upma - 

• Few Leftover Mutkules, crumbled
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 whole dry chilies, broken
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• 2 green chilies, slit
• 1 tsp. ginger, chopped
• 1 onion, sliced
• salt to taste
• 1-2 tsp. sambar powder
• 2 tbsp. roasted peanuts
• 2 tbsp. coriander leaves, chopped

Kothimbir Mutkule - 

           Mix together all the ingredients, (except oil) and prepare a dough by adding water, little at a time. Cover and let it rest for 10 minutes.

          Take a small portion from the dough and make into oval shaped dumplings using greased hands. Make all the mutkule (dumplings) in the similar way. Steam them for 15 minutes and set  aside to cool. 

          Heat oil in a pan and shallow fry the steamed mutkules in batches till light golden in color. Drain on a kitchen towel and serve hot with tomato sauce or any chutney of your choice.

Upma with few leftover mutkules- 

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the green chilies, curry leaves, urad dal and chopped ginger. Sauté for a minute.

          Add the sliced onion and continue to stir fry till it is translucent. Now add the crumbled mutkule, salt and peanuts. Stir fry on a medium flame for 2-3 minutes. 

          Switch off the flame and add the sambar powder and coriander leaves. Toss well and serve as it is or with coconut chutney for a simple and sumptuous breakfast.

                                  Crumble the leftover mutkules. 

                                  Heat oil & temper with mustard seeds & dry red chilies. 

                         Add green chilies, curry leaves, urad dal & ginger. Sauté for a minute.

                                  Add the sliced onion & stir fry till it is translucent.

                          Add the crumbled mutkule, salt & peanuts. Sauté for 2-3 minutes. 

                                  When done, add the sambar powder & coriander leaves. 

                  Serve as it is or with coconut chutney for a simple & sumptuous breakfast.

Kothimbir Mutkule (Maharashtrian Style Coriander Leaves Fritters)

 

           This is a traditional Maharashtrian healthy dumplings made of millet flour, chickpea  flour, coriander leaves and other basic seasonings. It is either steamed or shallow fried. Kothimbir in the local lingo means coriander leaves and Mutkule stands for dumplings. You can enjoy this dry version as an appetizer with tomato sauce / any chutney of your choice or as a tea time snack. So check out the step by step pictorial recipe to prepare this yummy party treat. 

          There is yet another version where these mutkules are made and boiled in a thin flavorful soup with a tempering of crushed green chilies, garlic, cumin seeds, asafoetida and roasted peanut powder. You can enjoy it as it is or with rice for a great comfort meal. 

     

• 2 cups coriander leaves, chopped (washed well & drained)
• 1 cup whole moong dal flour (whole green gram flour)
• 1 tsp. sesame seeds, lightly roasted
• 1 tbsp. roasted peanuts powder 
• 1 tsp. flax seed
• 1 tbsp. chia seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin seeds
• 7-8 garlic cloves
• 2 green chilies
• 2 tbsp. oil to shallow fry

          Mix together all the ingredients, (except oil) and prepare a dough by adding water, little at a time. Cover and let it rest for 10 minutes.

          Take a small portion from the dough and make into oval shaped dumplings using greased hands. Make all the mutkules (dumplings) in the similar way. Steam them for 15 minutes and set  aside to cool. 

          Heat oil in a pan and shallow fry the steamed mutkules in batches till light golden in color. Drain on a kitchen towel and serve hot with tomato sauce or any chutney of your choice.

                        Mix all the ingredients, (except oil) & prepare a dough with required 

                        quantity of water.

                                 Cover and let it rest for 10 minutes.

                     Take a small portion from the dough & make into oval shaped dumplings

                     using greased hands.  

                                 Steam them for 15 minutes and set aside to cool. 

                      Heat oil & shallow fry the steamed mutkules till light golden in color. 

                                  Drain on a kitchen towel.

                                 Serve hot with tomato sauce or any chutney of your choice.

Cauliflower Rice Biryani

 

          Cauliflower is low carb, low calorie and has a high fibre content. So this biryani dish is  prepared with grated cauliflower. It is a great substitute to rice and is diabetic friendly. Any other veggies of your choice or paneer can also be added to it to make it more nutritious and healthy. For a non-veg. version boiled & shredded chicken, scrambled eggs or lightly sautéed prawns may be included.

         

             It is a great option for breakfast, brunch or as a snack. In fact, it can be packed as a lunch box meal or enjoyed any time of the day as a complete meal. You can serve as it is or with some raita and papad. So check out the step by step pictorial recipe to prepare this simple and  flavorful one-pot delicacy.

• 2-3 cups cauliflower, grated
• 1 tbsp. oil
• 1 tbsp. ghee
• 2 dry red chilies
• 2 bay leaves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1 cup mixed veggies (carrot, beans & peas), steamed al dente
• 2 green chilies, slit
• salt to taste
• 1 tsp. coriander powder
• 1 tsp. garam masala powder
• handful of roasted cashew nuts
• 1 tbsp. pistachios, chopped
• 1 tsp. dry rose petals, crushed
• 2 tbsp. coriander leaves, chopped

          Heat oil and ghee in a pan. Temper with bay leaves, dry red chilies and cumin seeds. Sauté for a few seconds.

          Add the onion, garlic and ginger. Sauté till it turns translucent. Now add the chopped veggies and slit green chilies. Cook, covered for 2-3 minutes.

          Then add the grated cauliflower, salt to taste, coriander powder and garam masala powder. Mix everything well and cook, covered on a low flame for 4-5 minutes till it is done.

          Turn off the flame and garnish with coriander leaves, roasted cashew, chopped pistachios and crushed dry rose petals. Serve as it is or with some sliced lemon, onion rings or raita. 

                       Heat oil & ghee in a pan. Temper with bay leaves, dry red chilies and 

                       cumin seeds. Sauté for a few seconds.

                              Add the onion, garlic and ginger. Sauté till it turns translucent. 

                        Add the chopped veggies & slit green chilies. Cook  for 2-3 minutes.

                      Add grated cauliflower, salt to taste, coriander powder & garam masala 

                      powder. Cook, covered on a low flame for 4-5 minutes till it is done.

                        Garnish with coriander leaves, roasted cashew, chopped pistachios and

                        crushed dry rose petals. 

                                 Serve as it is or with some sliced lemon, onion rings or raita. 

Kumro Patay Chingri Paturi (Prawns steam cooked in Pumpkin Leaves - Bengali Style)

 

          Paturi typically is a traditional Bong delicacy were fish of any kind is steam cooked. It is sometimes steamed in banana leaf or pumpkin leaves. So this is the latter version, which is an age old recipe, not much heard of. However, such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried. 

          It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. You also get to eat the leaves as well. A drizzle of some extra mustard oil to the end product enhances the flavour of the dish. So check out the step by step pictorial recipe to prepare this classic humble dish.

• 15-20 prawns, cleaned & deveined 
• 2-3 tbsp. fresh grated coconut 
• 2 tbsp. mustard paste
• 2 green chilies, chopped
• 1-2 tbsp. yoghurt
• 2-3 tbsp. coriander leaves, chopped
• 1 tbsp. mustard oil
• 1/4 tsp. turmeric powder
• salt to taste
• extra fresh green chilies
• extra mustard oil
• few pumpkin leaves, washed & pat dried

           Marinate the prawns with the mustard paste, yoghurt, salt, turmeric powder, mustard oil, coriander leaves, coconut and chopped green chilies for 10 minutes.

           Take 2-3 pumpkin leaves, (depending on their size). Place little of the prawn mix in the centre along with a chili on the top. Gently fold it into a parcel and tie with a thread. Do the same with rest of the prawn mix.

          Arrange the parcels on a greased steamer and steam on a medium heat for 15 minutes. When done, discard the string and open the parcels. Serve them with hot steamed rice with a drizzle of some extra mustard oil if you wish.

                    Mix the prawns with the mustard paste, yoghurt, salt, turmeric powder, 

                    mustard oil, coriander leaves, coconut & chopped green chilies. 

                       Take 2-3 pumpkin leaves. Place little of the prawn mix in the centre along 

                       with a chili.

                                 Gently fold it & tie with a string.

                                 Steam for 15 minutes. When done, discard the string.

                  Serve with hot steamed rice with a drizzle of extra mustard oil if you wish.. 

Cauliflower Upma / Rice

 

          Cauliflower upma is a low carb, low calorie and a high fibre dish prepared with grated cauliflower. It is a great substitute to rice and is diabetic friendly. Any veggies of your choice and some grated coconut can also be added to it to make it more nutritious and healthy. 

          It is a great option for breakfast, brunch or as a snack. In fact, it can be packed as a lunch box meal or enjoyed any time of the day as a complete meal. You can serve as it is or with coconut chutney. So check out the step by step pictorial recipe to prepare this easy and a yummy take on a South Indian semolina upma.

• 3 cups cauliflower, grated
• 2-3 tbsp. oil
• 2 dry red chilies
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves. 
• 2 green chilies, slit
• 1 tsp. split urad dal
• 1 tsp. ginger, grated
• 1 onion, sliced
• salt to taste
• 1-2 tbsp. fried peanuts
• 1 tsp. sambar powder
• 2 tbsp. coriander leaves, chopped
• 1 tsp. lime juice (opt)

          Heat oil in a wok / kadai and temper with mustard seeds and dry red chilies. After it stops spluttering, add the urad dal, curry leaves, slit green chilies and ginger. Sauté for a minute.

          Add the sliced onion and stir fry till it is translucent. Now add the grated cauliflower, fried peanuts and salt to taste. Cook on a low flame for 4-5 minutes till it is cooked. (Do stir in between)

          When done, turn off the flame. Add the sambar powder and chopped coriander leaves. Give it a toss and serve hot with a drizzle of some lime juice if preferred. 

                                  Heat oil & temper with mustard seeds & dry red chilies.

                 Then add urad dal, curry leaves, green chilies & ginger. Sauté for a minute.

                                  Add the sliced onion and stir fry till it is translucent. 

                       Add the grated cauliflower, fried peanuts & salt to taste. Sauté for 4-5 

                       minutes till it is cooked.

                          When done, add sambar powder & coriander leaves. Give it a toss.

                                 Serve with a drizzle of some lime juice if preferred.