Recipe: Rasiya Muthiya by Maharaj Jodharam Choudhary, Corporate Chef, Khandani Rajdhani

This is the second recipe in the series of four. The first recipe published by Maharaj Jodharam Choudhary last week was Paneer Lifafa.

This week, the recipe we are going to talk about is a very special dish by Maharaj Jodharam Choudhary. We are talking about Rasiya Muthiya.

Maharaj Jodharam Choudhary

Ingredients

1 cup shredded spinach (palak)
1 cup grated bottle gourd (doodhi / lauki)
1/2 cup boiled sprouted moong (whole green gram)
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
3 tbsp besan (bengal gram flour)
2 tbsp oil
Salt to taste
2 tsp green chilli paste
1/2 tsp sugar
Oil for greasing

Other Ingredients

3 tbsp oil
2 tsp mustard seeds ( rai / sarson)
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
Salt to taste
2 tbsp curds (dahi)

Method

1. Combine all the ingredients in a deep bowl and mix well to make a semi-soft dough adding water if required.

2. Apply a little oil on your hands and divide the mixture into 4 equal portions.

3. Shape each portion into approximately 150 mm. (6”) length and 25 mm (1”) in diameter cylindrical roll.

4. Arrange the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes or till a knife inserted into the muthia comes out clean. Remove and keep aside to cool slightly. Remove and keep aside to cool slightly

5. Heat the oil in a deep pan and add the mustard seeds. When the seeds crackle, add the asafoetida, turmeric powder, chilli powder, salt and curd, mix well .

6. Pour the tadka over the muthiya.