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(530) Cabbage Spinach Muthiya

Ingredients

  • 2 cup wheat coarse flour
  • 4 tbsb. Oil for moin.
  • 400 g. Cabbage.
  • ¼ cup Curd.
  • 1 bunch Spinach.
  • 1½ tbsp. Salt.
  • 4 tbsp. Sugar or TT ball size Jaggery.
  • 1 tbsp. Red chilli powder.
  • 1 tbsp. Coriander Cumin powder.
  • ½ tbsp. Turmeric powder.
  • 1 tbsp. Dry Mango (Aamchur) powder.
  • 1 tbsp. Ginger paste.
  • 1 tbsp. Garam Masala.
  • 1 tsp. Cumin seeds.
  • Tempering Ingredients
  • 6 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ½ tsp. Sesame seeds.
  • 10-12 Curry leaves.
  • 2 tbsp. Finely chopped Coriander leaves to garnish.

Method

  1. Grate Cabbage with big hole grater and keep aside.
  2. Chop Spinach and add in the Cabbage bowl.
  3. Add Salt Sugar and Ginger paste in it, marinate it thoroughly and keep aside.
  4. In another mixing bowl mix  wheat flour with oil and if wheat flour hold the shape of fist,  it means  moin is perfect, no need to add more oil for moin.
  5. Now in the same bowl add all dry spices. Mix thoroughly and then pour merinated vegetables in it.
  6. Add curd and knead the dough thoroughly. Consistency should be soft.
  7. Take a tennis ball size dough portion and with help of two hands give cylinder shape and arrange them on greased steamer plate or you can also arrange on a colander and place it in a pressure cooker.
  8. If you are using gas steamer then cook for 40 minutes.If electric steamer then 25 minutes and if pressure cooker then cook till 3 whistles.
  9. Once all muthiya cool down, cut it in slices and serve it with Chutney and Soup. Or you can tempered it and serve.
  10. For tempering, heat oil in nonstick pan or Kadhai. Add mustard seeds and wait for crackling sound then add Sesame seeds and Curry leaves. Soute and add sliced muthiya in it. Saute muthiya till golden brown. Garnish it with finely chopped Coriander leaves.
  11. Serve it hot with Soup or Buttermilk, Chutney or Sauce and garnish with tikha sev for extra crunch. Serve with love and smile.

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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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