Muli/Radish muthiya

Muthiyas are steamed dumplings with whatever veggies you like.

Today I am sharing with you muli muthiya,a healthy and nutritional recipe.A best way to make anyone eat radish or muli who doesn’t like.

I have used besan and maize flour here with grated radish and some spices to enhance the taste.

Why is it healthy?

As we all know anything steamed is healthy.

Deep fried muthiya

Here i have deepfried to make my kids eat,muthiyas are of two types one fried and one are just steamed.

Let’s get the recipe


Muli muthiya

Ingredients :

  • 1 cup grated raddish/muli
  • 1 cup besan/chickpea flour
  • 1/2 cup maize flour
  • 1/4 tablespoon haldi powder
  • 1 tablespoon salt or as per taste
  • 1/2 red chilli powder
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • 1/4 tablespoon amchur powder
  • Pinch of hing
  • Water for making dough
  • 1/2 tablespoon Rai/mustard seeds
  • 1/2 tablespoon sesame seed
  • Oil for deep frying

Method :

  • Take a bowl mix all the given masala,salt and flour
  • Add water and knead a hard dough
Grated radish
  • Roll into cylindrical shape
  • Keep them on a steamer and steam for 25 minutes or till the pierced knife comes out clear
  • Remember to grease the plate with oil before steaming
  • After steaming cut them into desired shape
  • Give Tadka and eat if you don’t want fried one’s

For Tadka

  • Heat fry pan with little oil
  • Add rai and sesame seed
  • Let them crackle
  • Pour straight on the muthiyas

For deep frying

  • Take a kadhai with oil
  • Deep fry all the cut pieces till golden brown
  • Now, give Tadka on them as per direction given above
  • Your muli muthiya is ready to be served
  • Whichever version you choose taste is just awesome
  • Hope you liked this simple recipe
  • Until then keep exploring…….

Arbi ke patte ka lodha/Aloo vadi/patra

Which ever name you give to this dish the taste and flavours are all same with little variations from state to state.In eastern Uttar Pradesh or say Purvanchal they are called lodha, means a long rectangular shape .Arbi leaves are called colocasia leaf.The one i am using is from my kitchen garden, these leaves have a tendency of itching in the throat ,do some thing sour is used while cooking them.A very simple and loved street snack. Lets get the recipe


  • 12 Arbi leaves
  • 1 cup besan(gram flour)
  • 1 tablespoon amchur powder
  • 1 tablespoon garam masala powder
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon red chilli powder
  • 1 tablespoon coriander powder
  • 1/2 tablespoon jeera powder
  • 2 tablespoon rice flour (optional)
  • Salt
  • Oil for deep frying


  • Wash and clean the leaves and remove the hard stems finely without tearing the leaf
  • Take a bowl mix all the ingredients given making a thick paste
  • Take a plate and place the leaves up side down and apply the paste generously
  • Put another leaf and repeat this till four leaves and roll them in by folding the sides in
  • Repeat this with all the leaves making a set of four
  • Get your steamer ready or if you don’t have it ,use a bowl filled with water and keep it on the flame
  • Keep a strainer on the bowl and place the lodha in it
  • Cover it with a plate and cook for 20 minutes or till done
  • If using steamer same process is evolved
  • Once cooked let them cool down ,remove and cut into pieces
  • And Deep fry them
  • I have not given tadka to it,if you wish you can
  • Your Arbi ke patte ka lodha is ready

Instant Dhokla/ How to make instant Dhokla

State of Gujarat has given us so many wonderful and mouth watering dishes,Dhokla being one of them.This dish being steamed is healthy n yummy,was hesitant in making them as was not sure if i could really nail it😀but no it worked and more than i expected..And most important my twins loved them..No no no don’t assume twins to be seedha saadha (innocent) they are smart enough, if dhoklas wouldn’t have being spongy they would straight away said its not nice maa☺

So without saying much lets get the recipe

#foodbloggers#dhokla#indianfoodblogger #purvanchalstadka


1 cup besan (gram flour)

1/2 cup matha (buttermilk)

1 1/2 tablespoon ginger n green chillies

1/2 tablespoon lemon juice

1/2 tablespoon haldi powder (turmeric)

1/2 tablespoon salt or per taste

1 sachet eno fruit salt

For tempering

  • 1 tablespoon mustard seeds
  • 3 to 4 green chillies slit long
  • 5 to 6 curry leaves
  • 2 tablespoon sugar
  • 1/ 2 cup water


  • Take besan in bowl add haldi powder, salt and ginger n green chilli paste mix it
  • Now add in matha (buttermilk) and lemon juice give it a nice mix for atleast 3 to 4 minutes
  • Grease the tin and heat the steamer
  • Once the steamer is hot enough add eno fruit salt in the batter and mix it
  • Pour instantly in the tin
  • Steam for 20 minutes or till the knife comes out clean
  • Once done remove and let it cool and cut them into cubes by the time start your tempering
  • Take a small kadai add oil once hot add in mustard seeds let it crackle add green chillies and curry leaves. Add sugar with water
  • Pour the tempering on the dhokla
  • Your instant Dhokla is ready

Instead of using matha you can use only curd or lemon juice

While using fruit salt do make sure its fresh not 6 months old pack,as it wont make Dhokla spongy enough

Rava idli/How to make rava idli

When you have teenage kids it really gets tough to decide what to give in their tiffin,that too twins in the house both have different choice and non of them will comprise with their choice..

Daughter- Mom give me sandwich for the tiffin

Son-Mom give me pasta

Me- I have decided something less for the tiffin,How do I convince them?

Me- Ok, beta I have planned a lovely menu for you that’s Rava idli,it will be quick and tasty

Twins-Looking at each other Ok

I am like God saved me😃

Quick and easy recipe for breakfast, do give it a try



  • 1 cup rava (semolina)
  • 1/2 cup curd
  • 1 tablespoon green chillies finely chopped
  • 1/2 cup carrot grated
  • 1 tablespoon chana dal
  • 1 tablespoon urad dal
  • 5 to 6 curry leaves
  • 1 tablespoon mustard seeds
  • 1 tablespoon oil or ghee
  • 1 tablespoon grated ginger
  • 1 sachet fruit salt/eno/ baking soda
  • 1 tablespoon baking soda (If using baking soda )
  • I have used eno here
  • Salt as per taste
  • Water for batter consistency


  • First dry roast rava in a kadai set aside
  • Now in the same kadai,heat oil or ghee which ever you are using here once oil is hot add mustard seeds let them crackle add green chillies, curry leaves, ginger, chana dal and urad dal saute it
  • Add this tempering in the roasted rava
  • Now add in grated carrots
  • Mix it and add curd into it
  • If you see the mixture too dry add water
  • Now add salt (not fruit salt)close the lid and keep it for 30 minutes
  • After 30 minutes open and give the batter a nice mix
  • If still the batter is thick add water .Be careful while adding water
  • Batter has to be neither too thick or dilute
  • Keep the steamer on medium flame
  • When you are ready to pour the batter in the plates add fruit salt in the batter and mix it
  • You can see the batter to be frothy
  • After adding the fruit salt quickly place the plates in steamer and cook for 20 minutes
  • Spongy and fluffy rava idli is ready to be served with coconut chutney

Muthia/steamed dumplings/ How to make lauki muthia

Steamed food is best to consume as it’s healthy this recipe is a complete steamed one full with nutrition. Loved by all in the house young to old.Muthia is called fist in hindi,so basically people in old days used their fist for the shape,so the name muthia

Muthia are all favourite in our house,as it’s good for heart patients also and mother in law is one

Let’s check out the recipe


1 cup grated lauki/bottle gourd/doodhi

1/2 cup grated or finely chopped cabbage (I have used food processor here)

1 cup grated carrots (optional)

1 cup wheat flour

1 cup besan

1/2 cup rice flour

5 to 6 green chilies

1 tablespoon ginger-garlic paste

1/2 tablespoon haldi (turmeric powder)

1/2 tablespoon red chilli powder

2 tablespoons coriander leaves chopped

1 1/2 tablespoon lemon juice (or amchur powder)

2 tablespoon oil

Salt as per taste

2 tablespoons sugar or as per

For tempering

1/2 tablespoon rai (mustard seed)

1/2 tablespoon white til (sesame)


Take a large bowl,now mix all the ingredients given above with the oil add water if required as lauki itself has high water content .And its enough to bind the dough

knead a soft dough

Let it rest for 10 minutes

Meanwhile take the steamer pour water

Grease the plate with oil

Roll down the dough into cylinder shape

And keep on the plates and close the lid

Steam them for 30 minutes

Remove and let it cool down

Cut into pieces

Take a frypan heat oil add mustard seed and sesame let it splatter

Pour the tempering on the muthia

Serve with chutney

I have deep-fried some muthias as kids love them fried

You can also fry as one wishes to have

Veg momos recipe 

From past few years momos have being the most loved food by all.Basically this is a Sikkim food,relished in the whole country. Earlier I remember eating momos was not a craze with us……now we have gone crazy for them…this time it’s not kids but me who loves momos the most,of course kids do follow. Let’s get into the kitchen and start the recipe



For the dough

1 cup maida (All purpose flour)

2 tsp oil

1/2 tsp salt

Water for kneading the dough

For momos stuffing

1 cup cabbage (chopped)

1/2 cup carrots (grated)

2 tsp oil

1/2 cup onions (chopped)

2 green chilies (finely chopped)

1 tsp ginger-garlic paste

1/4 cup paneer (crumbled) optional

1/2 tsp black pepper powder

1 tsp soy sauce

1 tsp vinegar

Salt as per taste

Method for making the dough

Take flour,salt and oil in a bowl knead the dough using water into soft and smooth

Let it rest for 30 minutes by covering it with wet cloth



Meanwhile in a kadai,heat oil add green chilies and ginger- garlic paste,saute till the paste cooks

Add chopped onions,saute till soft keep stirring

Add the chopped cabbage and grated carrots and cook on medium flame for 3 to 4 minutes

Now, add soy sauce, vinegar, salt and black pepper powder and saute and mix well

Add the crumbled paneer (cottage cheese) off the flame

Mix it well

Take small portions of the dough and roll into small rounds

Stuff the momos mixture in the rolls and fold the sides,bring them close and press it


Pour water in the steamer and grease the stand with some oil and keep the momos, steam them for 10 to 15 minutes or till they have gone transparent

Momos are ready to be served with red chutney or schezwan sauce

Blog at

Up ↑

%d bloggers like this: