Tuesday, December 4, 2007

Methi Muthia ka Sag

For the muthia

Methi leaves 250 gm
Green chillies 100 gm
Coriander leaves 250 gm
Asafoetida a pinch
Coriander powder 10 gm
Soda a pinch
Salt to taste
Oil 50 gm

For the gravy

Ghee 100 gm
Garlic 10 gm
Green chillies 10 gm
Chopped green coriander 10 gm
Sugar 10 gm
Cumin powder 5 gm
Turmeric 3 gm
Narial (desiccated coconut powder): 30 gm

Mix all the muthia ingredients, press them into small cylindrical shapes and deep fry them. Keep aside. Heat ghee in a pan and add ajwain. Then add garlic, green chillies, coriander, narial, cumin powder, salt, coriander powder, sugar and other masalas. Finally, add the muthias and allow them to cook. Serve hot garnished with chopped coriander.