Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, left over khichadi and carrot paneer paratha masala muthia (steamed dumplings). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Left over khichadi and carrot paneer paratha masala muthia (steamed dumplings) is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Left over khichadi and carrot paneer paratha masala muthia (steamed dumplings) is something that I’ve loved my whole life. They’re nice and they look wonderful.
Paneer Paratha is a popular whole wheat Indian flatbread. It's filled with crumbled paneer (Indian cottage cheese) and My filling for this paneer parathas has very little spices- just some ajwain (carom seeds) and little bit of garam masala. Other than that, I have only used fresh cilantro and green chili.
To begin with this particular recipe, we have to first prepare a few components. You can have left over khichadi and carrot paneer paratha masala muthia (steamed dumplings) using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Left over khichadi and carrot paneer paratha masala muthia (steamed dumplings):
- Get 1 bowl left over khichadi
- Get 1/2 bowl carrot and paneer(paratha stuffing)
- Get 1 ripe banana mashed
- Get 2 tablespoon oats flour
- Take 1/2 cup pearl millet flour
- Make ready 1/4 cup Sorghum flour
- Make ready 2 tablespoon oil
- Take 1/2 teaspoon turmeric
- Take 1 teaspoon chilli powder
- Take 1 tablespoon chilli garlic paste
- Prepare 1/2 teaspoon ginger paste
- Get 2 tablespoon coriander leaves
- Make ready 1 teaspoon sesame seeds
- Take to taste Salt
- Get 1 teaspoon ajwain seeds
- Take 1/2 teaspoon baking powder
Methi muthia are steamed or fried dumplings made from chickpea flour and fenugreek leaves/methi. There are various ways of making muthia… I made both versions of methi muthia, steamed and fried. I was partial to the steamed version. Ingredients- Butter Steamed carrots & french beans finely chopped Capsicums finely chopped Onion finely chopped Coriander leaves Tomatoes deseeded & finely chopped Red chilli powder Garam masala Sugar Ginger chilli paste Paneer (cottage cheese cubes) Onions cut lengthwise All-purpose.
Steps to make Left over khichadi and carrot paneer paratha masala muthia (steamed dumplings):
- Mix all the ingredients in a bowl
- Make sure its of thick consistency
- In a steamer add water and bring it to boil.
- Grease the steamer plate. Take a modak mould and oil it and make muthia in modak shape and steam for 15 minutes. Check with tooth pick. It should come out clean.
- You can eat straight away or can give tadka of cumin, sesame and mustard seeds.
Paneer Paratha is delicious dish in which the Indian bread is stuffed with cottage cheese. It is a filling and healthy dish usually served with raitha, curd or pickle. You can prepare this with homemade paneer or store bought ones. Today we will learn how to make Paneer Paratha or cottage cheese stuffed. with left over pongal Ragi Rotti Masala Jolada/Jowar Rotti Masala Sajja Rotti Mysore Masala chapati Pallem Obbattu/Spicy Alu Holige Sabudana Thalipeeth Sajja Rottelu/Bajra Rotis Teepi Sajja Rottelu/Sweet Sajja Roti Thalipeeth Uttha(Plain)Rotti with Avarekaalu Usli. Over the years of eating Muthias at many Gujarati family homes; I have tasted a variety of these dumplings each having a unique flavor and texture.
So that’s going to wrap this up with this special food left over khichadi and carrot paneer paratha masala muthia (steamed dumplings) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
