Methi Muthiya

Name: Methi Muthiya
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 1/2 cup - (Methi) leaves; 1/2 cup - Coriander leave; 2 tsp - Green chill paste; 1 tsp - Ginger garlic paste; 1 tsp - Ajwan; 2 cup - Besan; 1 tsp - Turmeric powder; 2 tsp - Cumin seeds; 1 tsp - Mustard seeds; 1 tsp - Red chilli powder; as per taste Salt; 2 tbsp - Oil; 1 tsp - White sesame seeds; 1 tsp - Cumin Coriander powder; 4-5 tsp - Curd

Aishwarya Kitchen A @aishwarya1990

#thc#thcweek8

Aishwarya Kitchen A @aishwarya1990

#thc#thcweek8

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Ingredients

30min

2 servings

1 1/2 cup- (Methi) leaves
1/2 cup- Coriander leave
2 tsp- Green chill paste
1 tsp- Ginger garlic paste
1 tsp- Ajwan
2 cup- Besan
1 tsp- Turmeric powder
2 tsp- Cumin seeds
1 tsp- Mustard seeds
1 tsp- Red chilli powder
as per tasteSalt
2 tbsp- Oil
1 tsp- White sesame seeds
1 tsp- Cumin Coriander powder
4-5 tsp- Curd

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Steps

30min

1

Take a methi leave and Coriander leaves wash it nicely and chop it fine.
2

Take a container add Besan, Turmeric powder, salt, red chilli powder, Cumin Coriander powder, Garam Masala powder, hing, ajwan, 1 tsp Cumin powder mix it well.
3

After mixing all ingredients add curd, Coriander leaves, methi leaves mix it well.
4

After mixing leaves add water as required and make a dough.
5

Take a pressure cooker add little water boil a water.
6

Take a container of cooker put oil spread all side. Keep dough Muthiya make a steam it for 10 minutes.
7

But remove a whistles from cap of pressure cooker then close it.
8

Take a pan add oil heat it add Mustard seeds, Cumin seeds, seasom seeds, curry leaves, hing and fry it well.
9

After cooking of Muthiya chop it and it well.
10

Serve it hot with tomato sauce.