Methi Papaya na Muthiya મેથી પપાયા ના મુઠીયા

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Read more at: http://www.boldsky.com/health/nutrition/2011/benefits-fenugreek-leaves-130911.html

• Buy leaves/herbs that look fresh, and refrigerate to keep them from wilting. Fenugreek leaves are best when used in 3-4 days. Fenugreek seeds stay fresh for 6-7 months when stored in air-tight containers.

• Chop off the roots and tougher stems. Use the leaves and tender part of the stems.

• Rinse the leaves multiple times to remove any dirt/sand; or drop them in a large bowl of water and let sit for a minute until the dirt settles to the bottom, and then remove the leaves. Repeat a couple of times in clean water.

• Steam the leaves to retain the vitamins and minerals.

We gujarati's love indulging ourselves in sweets, fried foods, mouth watering dishes and many more forms of snacks and one of them is Muthiya.  Muthiya name is derived from the way it is made, from gripping action of the hand. You can say it is gujarati version of sausage. There are many variations of Mutiya i.e. they are steamed, fried, stir fried. Basic ingredients are Channa aata (Besan), Methi, Salt, Turmeric, Chilli, Sugar / Jaggery, Oil and curd or tamrind paste.

Mine one is made of methi and raw papaya, it is rich in iron and vital nutrients and it is my Favourite because my hubby hates eating vegetables that turns soogy. Here goes my way to feed him the food he hates as curry in form of snack.

You can also make best use of leftover Rice, Khichdi or even moong to make muthiya's and if your kids hate to eat healthy vegetables you can add in this and make your own kid loving snack.

Preparation time : 30 mins

Cooking time : 20 mins

Serving: 6

Ingredients :

Fenugreek leaves (Methi) chopped  :  2 cups

Grated Raw Papaya                          : 1 cup

Leftover cooked rice                        : 1 cup

Besan / Channe ka atta                     : 3/4 cup

Suji / Rawa/ Semolina/ Semovita    : 1/2 cup

Whole wheat flour                            : 1/4 cup

Rice flour                                          : 1/4 cup

Ajwain / Carom Seeds                      : 1 tbsp

Haldi / Turmeric Powder                  : 1 tsp

Salt                                                    : to taste

Jaggery (optional)                             : 1 tbsp

Ginger garlic paste                            : 1 tbsp

Chilli paste                                        : 2 tbsp or as per taste.

Oil                                                      : 1 tbsp

Seasoning:

Oil                           : 2 tbsp

Mustard seeds / Rai : 1/2 tsp

Sesame seed (Till)   : 1 tbsp

Method:

1. Wash and chop Methi leaves.
2. Peel and grate papaya.
3. In a bowl mix in cooked rice, all the attas and oil and rub till well incorporated.
4. Add in all the ingredients and mix well. As you mix papaya will leave water and this will bind the dough.
5. If you find that the dough is too soft and sticking add some more rice flour.
6. You can use steamer or any pot to steam the muthiya.
7. Roll the muthiya into cylinder and put on a greased colander or plate.




8. Steam them for 15 to 18 mins. You can check by using tooth pick method if the skewer comes out clean it means they are cooked.

9. Let it cool for 5 mins and cut them into 1/2'' slices.
10. In a wok or pan heat oil add mustard seeds.
11. Add sesame seeds when mustard seeds crackle.
12. Now add muthiya and toss for a minute.




13. Serve hot muthiyas with green chutney or garlic chutney.

Note:

If you dont have colander or steamer you can use any big pot or kadhia, place ring or stand. Pour water till it covers stand, place a greased steel plate or any aluminum plate and cover the lid.

If using plate the steam for 2 or 3 mins more as it takes time to steam through plate as compare to steamer.

Sending my links to following blogs for their Events:

Sowmya of Nivedhanams and Priya for the event Healthy Diet - Lunch Box
Lisha Arvind of Nandoos' Kitchen for her event - Healthy Breakfast
Sandhya of My Cooking Journey and Priya of Priya's Versatile for Healthy Diet Event - Healthy Heart Recipes

Nutritional Benefits:

Raw Green Papaya is amazingly packed with vitamins, enzymes and phytonutrients. It contains vital nutrients including potassium, magnesium, and vitamins A, C, E and B. The benefits of green papaya are not only it’s nutrient content though, it actually improves digestion and the uptake of nutrients, raising enzyme levels and improving assimilation. All of this aids in strengthening the body’s natural immune system.

Methi is rich in iron and as such very effective in treating anemia.

It is a very good source of roughage because is basically comprised of leaves. It will fulfill your body's fibre requirements abundantly.

Surprisingly, fenugreek is also a great source of protein and nicotinic acid. These nutrients lend benefits of fenugreek that are specific to hair. It foster hair growth and is good for the general health and shine of hair

Cooking Tips for fenugreek leaves/ Methi: