Saturday, 22 November 2014

Recipe: Moothia

This serves 4 persons.
300g chopped washed drained methi bhaji
100g chopped fine onions
1tsp fine salt
1/2 tsp ginger /garlic
2 loose level tsp red chillies
1/2 tsp arad or less if u like
1tsp dhana jeeru
1/2 tsp baking powder
11/4 cup loosely measured flour ( this is 1 cup + another 1/4 cup)
1/2 cup mealie meal
6 Tbl oil
2Tbl liquid ghee

Mix all the above very well to form a soft dough.

Then marinate 1 baby chicken in your regular masala ( salt, ginger/garlic, lemon juice, red chilli, arad, dhana jeero - make this less spicy as your moothia are well spiced already)

Now chop up another onion. Sauté this well in oil and ghee. Add the marinated chicken. When water is burnt add 3/4 tin puréed tomatoes.( I buy the normal 400 or 420g tin of chopped tomatoes from the store and liquidise it.I use about 3/4 tin after liquidising it.)
Let the chicken and tomatoes cook for few minutes.Then boil a kettle of water. Add enough boiled water to the chicken/tomato mixture until it covers the chicken like when you make chicken curry. Let this simmer for a short while. Now make your moothia. You will get about 30 goolab jaab size ones. Place these all around your bubbling mixture, cover lid on pot and let this cook for about 30-40 minutes. Moothia will soften and cook beautifully.You can eat after this or alternatively you can add 1more cup water now ( that is at this point the moothia are soft and fully cooked) and put in your oven at 175* and steam with lid on for about 30-40 minutes. Now enjoy with Dhai and cucumber chutney.😘

by Dr Fareeda Amojee 

Remember! You heard it on
Subscribe now!

No comments:

Post a Comment