Categories
Steamed food

(292)Watermelon Rind Muthiya

Kalinger ni chhal na muthiya

Ingredients

  • 1 ½ cup grated watermelon rind.
  • 1 ½ cup coarse Wheat flour.
  • 3 tbsp. Oil1
  • 2 tbsp. White Sesame seeds.
  • 2 tbsp. Sugar.
  • 1 tbsp. Dry Mango powder
  • 1 tbsp. Salt.
  • 1 tbsp. Red chilli powder.
  • ½ tbsp. Coriander seeds coarse powder.
  • ½ tsp. Ginger chilli paste.( optional)
  • ¼ tsp. Turmeric powder.
  • ⅛ tsp. Asafoetida powder.
  • ¼ cup finely chopped Coriander leaves ( optional)

Tempering Ingredients

  • 6 tbsp. Oil.
  • 1 tsp. Mustard Seeds
  • 1 tsp. White Sesame seeds.
  • 10-12 Curry leaves.
  • ¼ cup finely chopped Coriander leaves.
  • 2-3 Green chilli slices.( optional)

Method

  1. Peel the green layer from the watermelon rind and discard it.
  2. Grate the white watermelon rind and keep aside.
  3. In a big mixing bowl marinate grated watermelon with all dry spices and keep aside for 5 minutes.
  4. In another bowl mix Wheat flour with oil and confirm the moin ( if flour holds the shape of the fist, it means oil is perfect in flour).
  5. Mix wheat flour with marinated rind thoroughly and start making muthiya with the help of your two palms .
  6. Grease colander and place muthiya in it.
  7. Steam cook up to 4 whistles or if you are cooking in Dhokla pan then for 30 minutes on medium flame.
  8. Once pressure is released open the lid of the cooker, take out the colander and keep aside for 10 minutes to cool down.
  9. After 10 minutes cut muthiya into slices and keep aside.
  10. Heat oil in a nonstick pan for tempering.
  11. Add Mustard seeds, wait for a crackling sound and add curry leaves, green chilli slices, sesame seeds and coriander leaves. Give a quick stir and add muthiya in this.
  12. Please do not stir muthiya with the help of a spatula but toss the pan for stirring.
  13. Saute on medium flame till muthiya will light golden brown colour and slightly crispy.
  14. Serve hot with green chutney or sauce or sweet chutney or as you wish but serve with love and smile.

List of my other recipes.

Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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