TOFU MUTHIA | THE WINNER OF ‘ONLY’ EVENT OF FEBRUARY | TEA TIME SNACKS | VEGAN | DAIRY FREE

Hi All!!

Finally I’m back again with a new post, it seems like ages that I sat in front of my laptop and typed some thing..I must confess, I’m still recuperating…don’t worry I was not unwell, it is just that my kid was writing his final exam papers and I felt that it was my exam..so basically I’m recuperating from an exam fever..

Today’s post was something I have been wanting to try and post since a long time. Last month too I had decided to try this but somehow it never happened and I just kept postponing it till today. I woke up in the morning with the aim that I have to make this and share it with all my readers.

Muthia, originally is a Gujarati preparation made originally using Methi and chickpea flour but today a number of versions of Muthia are made. The word Muthia is derived from the way it is made, from the 'gripping' action of the hand and the small dumplings/fritters have clear imprints of the fingers over them. It can be steamed as well as fried but I decided to make a fried version to treat my kid, post his exams.. My readers would know that fried item itself is a treat for my kid as I do not indulge that easily in frying..

I’ve been trying to incorporate Tofu in our diet in many ways, some of the recipes which I’ve posted here are the Rizala which is a rich curry, Pink Beet Fit Paratha & a Masala Tofu Pizza. Since my last month’s theme was Vegan Cooking I wanted to post something innovative and interesting that time and one fine day, I  had this vague thought of making Muthia using the Tofu. The thought was so strong and it had made such a strong impression on my mind, that I was not able to come up with anything interesting after that. It was as if the Tofu Muthia had enchanted me, and the spell finally broke today..

I’ve already posted in my review of the rice bran oil that the oil is light and the food absorbs less of this oil, so I used the rice bran oil to fry the Muthia and the end product was crispy, crunchy and also got fried consuming very less oil. The Muthia was very tasty and I had a hard time to keep my kid away from it while I clicked the pictures. In fact he finished almost the entire batch in a go and I was mighty happy with myself and grinning as the experiment turned out a hit and not only that, I fed my kid a fiber and protein rich preparation!!

Preparation Time:10mins

Cooking Time:3-4mins Of Frying /batch

Makes: 14-15pieces

Serves:4

Ingredients

200gms Tofu/ Soya Paneer

4-5tbsp Chopped Coriander

1tbsp grated & squeezed bottle gourd/ lauki

1-1/2tsp white sesame seeds

1tsp poppy seeds

salt to taste

3green chilies

an inch piece ginger

4-5cloves of garlic

2tsp rice flour

6-8tsp roasted chickpea flour/besan

a pinch of baking soda (optional)

Rice Bran Oil for deep frying

Method

Wash the tofu and pat it dry using a clean kitchen towel or tissue paper. Grate it finely.

Mix all the ingredients except both the flours, sesame and poppy seeds, leave aside for 5mins. This step is important as the salt causes the water to ooze out from the veggies making it moist.

Now add the rice flour, the flour makes the Muthia crispy.

Add just enough chickpea flour that it binds all the ingredients, to confirm this just press the mix in your fist and see that it forms a rough shape. Adding excessive flour will make the Muthia dense.

Add sesame and poppy seeds, mix.

Divide the mix into 14-15 parts and take each portion on the palm and close the four fingers over it. Squeeze the fist lightly to shape the Muthia with the impressions of four fingers over it.

Deep fry on a medium flame till golden in color. Remove on a kitchen towel.

Serve hot with Tomato sauce.

These Muthia’s can make a great tea time snack or can also served as a starter.

This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil & BlogAdda.com .

Tips To Making Good Muthia
Do not add excessive flours else it makes the preparation dense.
Do not squeeze the Muthia tightly, it should be pressed lightly.
Adding soda is optional but it makes the Muthia light.
Tofu is quite bland, so keep the spice level high to balance the flavors.
Different vegetables can be added, just ensure that the veggies are devoid of excessive water/moisture, squeeze out the water before adding.

Coming to the winner announcement. based on PJ’s roundup where she has grouped recipes sent by the each participant. There are a total of  15 participants, so using the random.org I’ve picked the winner. Please remember, the giveaway is only for the Followers of Foodelicious.

The entry at no.5 in PJ’s roundup is of Sharanya of Sara’s tasty buds. Congrats Sharanya, you win the cookbook by Tarla Dalal, please confirm to me that in which way you follow my blog publically and once you have confirmed that, mail me your address in India with proper landmark, pin code and phone/cell number to cookingoodfood@gmail.com within two days else I will pick a new winner.

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