Doodhi Muthia Preparation Time: 15 min. Cooking Time: 30 min.

Serves 4 to 6 Ingredients: 2 cups bottle gourd (doodhi - lauki) 1 cup whole wheat flour (gau no atto) cup Bengal gram flour (besan) cup semolina (rawa) 2 tablespoon chilli-ginger paste tablespoon turmeric powder 1 tablespoon coriander-cumin powder (dhana-jeeru) juice of two lemons 2 tablespoons sugar 2 to 3 tablespoons chopped coriander leaves 1 tablespoon soda-bi-carb 4 tablespoons of curd 4 tablespoons of oil salt to taste Seasoning: 2 tablespoons mustard seeds (rai) 1 tablespoon sesame seeds (til) 4 tablespoons oil Garnish: 2 tablespoons chopped coriander 2 tablespoons grated coconut [From Tarla Dalal's Website

For the muthias 2 cups white pumpkin (lauki), grated 1 onion, grated (optional) 1 cup whole wheat flour (gehun ka atta) 3/4 cup semolina (rawa) 1/2 cup Bengal gram flour (besan) 2 tablespoons green chilli-ginger paste 1/2 teaspoon turmeric powder (haldi) 1/2 teaspoon garam masala 1/2 teaspoon cumin seeds (jeera) 1/2 teaspoon fennel seeds juice of 1 1/2 lemons 2 tablespoons sugar 2 to 3 tablespoons chopped coriander 1/2 teaspoon soda bi-carb 1/2 teaspoon asafoetida (hing) 4 tablespoons oil salt to taste For the tempering

2 teaspoons mustard seeds 1 tablespoon sesame seeds 1/2 teaspoon asafoetida (hing) 4 tablespoons oil For the garnish 2 tablespoons chopped coriander 2 tablespoons grated coconut ] Method: press out all the water out of the grated doodhi and keep it aside combine all ingredients for muthia add the curds as necessary make a soft dough add doodhi water only if necessary oil the palms properly divide mixture into 4 equal parts and roll out each cylindrically about (6") long and (1") in diameters steam them in a collauder for 20 mins check by inserting a needle or a toothpick if it comes out clear they are done keep aside and let them cool; then slice them Seasoning Heat oil in a wide kadai add the mustard seeds after they crackle add the sesame seeds add the sliced muthias toss them on medium heat for 2 or 3 mins garnish with corianders leaves and coconut ******************************************************************* ******************************************************************** LAPSI(DALIYA) MUTHIYA Ingredients 1 cup Lapasi ( broken wheat , daliya ) OR Kansar ( smaller version of Lapasi ) half cup coriander leaves half cup curd 1/4 cup juwar flour or 1/4 cup bajari lour 1 clove garlic 1/2 tsp ajamo ( ajwain, oregano seeds ) 1/2 tsp tal ( til, sesame seeds ) 1 tsp canola oil pinch of turmeric powder green chilli-ginger paste acording to taste salt according to taste water.

Procedure Soak lapasi for 10 minutes. Remove water throughly.

Add all the other ingredients and mix. Add water to make a dough which is not too soft and not too hard, something you can mold easily and does not get into pieces. Keep it for 1-2 hours so that everything is nicely mixed. Make long rolls ( about 4 inches long ). Put them in a strainer, and put the strainer in the steamer. If you do not have steamer, put it in a vessel with boiling water and cover it w ith a lid wrapped into nice clean cloth. That will help from getting water on muthiya. Steam it for about 15 minutes on high flame and about 5-7 minutes on the low fla me. Cut the rolls, and serve it hot. They taste great when you eat them cold on the other day too ! ( Variation : you can replace coriander leaves with palak (spinach) , methi ( fe nugreek leaves ), kobij ( cabbage ), green onion , dudhi ( lauki, bottle gourd ) or capsicum ).

Comments and Handy Hints Lapasi - great source of fiber Juwar flour - very low calorie flour which is not hard on stomach. Curd - dairy products are biggest source of protein for vegetarins. ajamo - tastes great and lots of midicinal value tal - again great source of protein green leaves - complex vitamins and iron Canola oil - lowest level of cholesterol (spelling?) among all oils ******************************************************************************** *** ******************************************************************************** *