Rasiya Muthiya

Over the weekend I was teaching at Demuths Cookery School in Bath.  We had a lovely group of students from all walks of life.  I always start my classes with a dish that is so fundamental to Gujarati food –  Kicheree.  It was what I snacked on through my exams, sustained me throughout my pregnancy when I couldn’t tolerate richly spiced foods and is now my protein of choice after the long training runs I’m doing for the London Marathon. My problem with kicheree is that I make too much and even after freezing portions for the week there is some left! Well it matters not because there are so many ways to use it and a favourite of mine is Rasiya Muthiya.

Muthiya are basically steamed dumplings made with all kinds of different veg even beetroot greens like my last post.  Instead of steaming and stir frying lightly you can also cook them in a sauce – rather like meatballs.

 

Rasiya Muthiya

Rasiya Muthiya – my version with kicheree and a coconut sauce

 

I’ve used kicheree as my base today and no vegetables as market day is tomorrow so it’s pretty bare. Because I need any extra protein I can get I have made my sauce using coconut milk so this is a super rich and creamy version which I guess would be akin to an English ‘korma’.

Coconut Rasiya Muthiya

For the muthiya

  • 350g kicheree (or you can use day old plain boiled rice)
  • 6 tbsp chappati flour
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 2 tsp coriander and cumin powder – dhanna jeeru
  • 1/2 tsp turmeric powder
  • 2 tbsp vegetable oil. I used sunflower
  • 2 tbsp lemon juice

For the sauce

  • 2 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • a few curry leaves
  • 1 400ml tin coconut milk
  • 2 tbsp chickpea flour (gram flour)
  • 2 inches ginger, finely grated
  • 1 tsp salt
  • 2-3 green chillies, cut into 1 cm chunks
  • 2 tsp coriander and cumin powder

For the garnish

  • 2-3 tbsp fresh coriander, chopped or chives work nicely too
  • dessicated or freshly grated coconut
  • sunflower seeds – optional
  • juice of half a lemon
  • red chilli flakes
  1. First make the muthiya by mixing together all the ingredients and forming a dough.  I do this by mixing first the dry ingredients into the kicheree and then pouring in the wet ingredients and mushing everything in between my hands.
  2. Lightly oil your hands with some oil and then take a tablespoon of the dough mixture and roll it firmly into a ball.  You need to make it quite compact so it doesn’t fall apart during cooking.  This mixture makes about 20 balls.  Set them aside once done.
  3. To make the sauce you’ll need a pan with a lid wide enough to fit all the muthiya you’ve made on the base.  Put the oil in the pan and then heat on a gentle flame until a mustard seed starts to fizzle and pop.
  4. Once it gets to that stage add the rest of the mustard seeds, the cumin seeds and the curry leaves.  Let them fizzle and pop for a few seconds and then add the coconut milk.  Pour some water into the empty tin and then scrape the sides so all the little bits of remaining coconut are not wasted.  Pour this into the pan.  Do that last bit again.  This is your sauce.
  5. Add the chickpea flour and gently whisk the liquid using a balloon whisk until all the flour is evenly combined and there are no lumps.
  6. Turn the heat to a very low simmer and then add the rest of the ingredients.  Whisk again to combine and then place the muthiya gently into the liquid.
  7. Spoon over a little sauce on each of the muthiya and then cover the pan with the lid. Cook for 15- 20 minutes to steam the muthiya through and then squeeze over the lemon juice and serve sprinkled with some coriander and coconut.

I didn’t have any coriander handy today so I used fresh chives from my garden and for even more protein I tossed over a handful of sunflower seeds.

Advertisements

10 responses to “Rasiya Muthiya

  1. That looks so pretty and the flavours sound lovely. I might have a go at this.

  2. This looks ultra comforting and tasty… just the kind of thing I adore!!! I’m going to try and make them at the weekend for my husband…

  3. I love that I’ve never come across this dish before, looks delicious, we love curry in our house:-)

    • Thanks Camilla. Gujarati food is very different ot the stereotypical food you get in Indian resturants in the UK. Am pleased to see lots of diversification now with the street food explosion. I hope you’ll have a go.

  4. Wow I’m definitely giving this a try Urvashi – looks wonderful! I didn’t know you taught at Demuths, must make it down there one day, have heard such brilliant things about it!

    • It’s a wonderful school. I love the different courses they have. One I would recommend is their Roverford veg box evening. It’s super quick ideas from all over the world using the week’s box. My fave were sprout gyoza!

  5. Urvashi they look amazing! The sauce sounds delicious too. Definitely got to give these a go, I think the kids would like them too (they don’t mind a bit of heat).

    • Thanks Nicky. I don’t think they are that spicy to be honest. My mum used to make them as after school snacks for us. You could leave out the green chilli and simply sprinkle red chilli flakes for heat for the adults.

Please do leave a comment. I appreciate every single one!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s