Halwai November 28, 2017

Ingredients:

• 1 cup – Wheat flour
• 1 cup – Leftover cooked rice(preferably small grain)
• 5 to 6 – Spinach leaves, finely chopped
• 1 cup – Bottle gourd, grated
• 1 – Green chilli, crushed
• Salt to taste
• For seasoning:
• 1 sprig – Spring onion with greens, finely chopped
• 2 to 3 flakes – Garlic, crushed
• 1/2 inch – Piece of ginger, grated or finely chopped
• 1 tsp – Soya sauce
• 1 tbsp – Tomato sauce
• 1 tsp – Red Chilli Garlic sauce
• 2 tbsp – Water.

Method:

  1. For Moothiyas:
  2. Mix the flour and the rice in a large bowl.
  3. Squeeze out the water from the bottle gourd and add gourd to the bowl.
  4. Now add spinach, chilli and salt. Mix lightly to form a rough lump.
  5. Put a perforated two level steamer, to heat.
  6. Shape the portions of the mixture into 1 inch long cylinders.
  7. Arrange in the perforated section of boiler, allowing the water to simmer at the bottom.
  8. Cover and press a heavy object on lid the.
  9. Steam for 20-25 minutes, and take off fire.
  10. Serve hot with curd, OR
  11. Cool and cut into 1 ” thick slices.
  12. Before Serving:
  13. Heat a non-stick pan, add all sauces and water.
  14. Add ginger, garlic, salt it required, bring to a boil.
  15. Add chopped slices, spring onions, toss well.
  16. Serve hot and fresh with sauce or chutney or curd.

Recipe courtesy of Saroj Kering