Recipe | Easy & Healthy Snacks – Fenugreek Muthia and A Fulfilling Vacation
“Travel wasn’t fun if you didn’t get to see or do what you wanted.” Though we have traveled extensively to many beaches of South India, there still are a few things left in my wish-list. Sit on a beach and gaze a ship leave the shore till it meets horizon, observe a day in the life of fishermen and wander in marshy Mangrove forest are a few of them. Our recent trip to a few places in South India last weekend made it happen.
Most of our trips are decided on the spur of the moment. But these unplanned vacations have a special magic in it such that the enthusiasm & suspense remains till the end and our recent trip was no exception. More about the same here.
Each night we would sleep with dreamy eyes to see some other horizon the next day. Waking up at 4.30 am each day, sipping tea overlooking the sea, seeing busy fishermen on the job, walking in the woods and watching the world go by…ahh, the feeling is yet to sink in…am still mesmerized.
I made these take-away healthy snacks, Fenugreek (Methi) Muthias for the travel. Packed 2 dozens of homemade Granola bars, chocolate Brownies, whole wheat Theplas, seasonal fruits, green tea bags and a few tid-bits for children to munch along the way.
Last minute booking for this resort did not disappoint us, the simple and rustic settings brought us closer to nature.
This was one of the most favorite activities for my children. They used to wake up before sunrise, join us for a walk around the woods and were into the swimming pool till their hands and feet went numb.
Most relaxing day of our trip was a ride through the marshy Mangrove forest in a boat. The three hours ride through the natural beauty of the Mangrove swamp was spell-bounding.
My early morning cup of warm honey-lemon tea never tasted this good before. The sound of silence in the wee hours after the gusty sea waves hit the shore and go back is still afresh in my mind.
Being one with the Earth, sky and water…
Easy & Healthy Fenugreek Muthias
- 2 cups tightly packed fenugreek leaves
- 1/4 cup whole-wheat flour
- 2 tbsp. chickpea flour
- 1 tbsp. semolina
- 1 tbsp. yogurt/curd
- 1/2 tsp. turmeric powder
- 1 tsp. sugar
- Salt as desired
- A pinch of baking soda
- 2 tbsp. sesame seeds
- 1 tbsp. vegetable oil
- 1 tsp mustard seeds
- A pinch of asafoetida powder
Method; Pluck fenugreek leaves, wash and wipe them dry with a kitchen towel.
I a mixing bowl add all the ingredients and bind them together to form a dough, use a little water if you find it hard to make a soft dough.
Divide the dough into 3 balls and roll them to make a cylindrical log. Grease a plate with oil and place all the logs on it. Use a steamer or pressure cooker (without vent) to steam the logs for 10-15 minutes. Or use any of the following 3 ways to steam these rolls as in Spinach Muthia recipe here:
Take the plate out and let the rolls cool a little. Slice the logs into small roundels using a sharp knife or cut through a strong thread.
Heat oil in a large pan and crackle mustard seeds and sesame seeds. Add asafoetida powder and add all the slices of Muthias. Mix well to coat all the slices with the tempering. Serve the Fenugreek Muthias with green chutney or tomato sauce.
- Use Bajra or Sorghum (millet) flour to make the Muthias.
- Spinach Muthias is yet another tasty version of this healthy snack.
- Bake the steamed Muthias instead of shallow frying, at 210°C for about 20 minutes turning the Muthias in between once.
Son tried his hands on Dslr with a make-do subject
“The World is a book, and those who do not travel read only a page.” – St. Augustine. Yes, I turned yet another leaf from the book. Travelling is always fulfilling, though the journey ends with the travel but the mind is filled with vigor and memories to last until the next journey begins….