Methi na Gota - Savory Indian snack

Prepare this quick and easy Methi na Gota and savor the flavors of fresh Methi!

Methi na Gota is a famous Indian snack that has its roots in Gujarat - a western Indian state. It is usually prepared during winters when Methi (Fenugreek) leaves are available in abundance. Methi na Gota is not only prepared in almost every household in Gujarat but also sold by many snack shops during winter. Eating fried Gota right out of the hot kadhai is such a divine experience. Hence, I try to prepare them whenever I can find fresh Methi (Fenugreek) leaves here in USA. 

What are Methi na Gota?

Methi na Gota are deep fried snack prepared using besan/gram flour, Methi/fenugreek leaves and spices along with some other ingredients. Batter is prepared by combining all the ingredients and then Gota are fried in a kadhai. Methi na Gota are crispy from outside and soft & soft from inside. If you like to avoid frying the Gota, appam/paniyaram pan can be used to prepare them. However, the taste and texture will not be same as the fried ones. You can serve Methi na Gota as appetizers or as evening snack with chai, yellow besan chutney, fried green chilies or yogurt.

 

Methi (Fenugreek) leaves -

Dense in nutrients like Vitamins A, B2, B3, B6, C, K and minerals such as folic acid, calcium, magnesium among others - Methi (Fenugreek) leaves have some amazing health benefits. According to sources, Methi leaves can help control diabetes, reduce cholesterol, reduce blemishes, reduce heart problems and provide many more health benefits. There are many ways to add Methi leaves to your diet. Apart from making Methi na Gota, I usually prepare Methi na dhebra, Methi vada, Aloo methi sabji, Methi matar malai, Methi chaman or just stir fried Methi leaves. Any dish prepared using Methi leaves tastes just delicious, so no need to think twice before preparing any Methi delights. 

Important notes/tips - 

• Be sure to add sooji/samolina flour to prepare the Gota, as it will help make the Methi na Gota crispier. 
• Sugar is needed to cut bitterness of Methi, so don't skip it. 
• Fruit salt/ Eno is very important for this recipe as it causes the flour to rise which will help make soft Gota. You can use baking soda or yogurt as a substitute for fruit salt/Eno. 
• Red chili powder, green chilies or black pepper powder can be added for spiciness in Gota. Use them in combination or either one of them per your convenience and taste. 
• Kasuri methi is optional to this recipe but it really gives that extra kick of flavor to Methi na Gota. 

Methi Na Gota

Prepare time - 20 minutes

Cook time - 10 minutes

Serves 4 

Ingredients

1 Cup Besan/ Gram flour 

2 Tbsp Sooji/ Samolina flour

1 Cup Methi/ Fenugreek leaves (Rinsed and roughly chopped)

1/2 Cup Cilantro/Coriander leaves (Rinsed and roughly chopped)

2 Tsp Sugar

1/2 Tsp Red chili powder

1/4 Tsp Turmeric powder

1/2 Tsp Kasuri methi (optional)

1/4 Tsp Dry coriander seeds (Crushed)

Serrano pepper to taste (optional, roughly chopped)

Salt to taste

1 Tsp Eno/ Fruit salt

3/4 Cup water (as needed)

2 Tbsp hot oil 

Oil to fry 

Instructions

1. In a large mixing bowl, first add besan/gram flour, sooji/samolina flour, crushed dry coriander seeds, kasuri methi, sugar, chopped green chili, turmeric powder, red chili powder and salt. Combine all the spices well with the flour. Next, add chopped cilantro and chopped methi/fenugreek leaves. Combine the leaves with spiced flour mixture. 
2. Now to make batter, start adding water in the batter. First add 1/2 cup water and mix well. After that, add little water (up to 1/4th cup water) at a time to make thick batter. Cover and let the batter rest for 10 minutes.
3. In the meanwhile, heat up oil at a medium flame in a kadhai for frying. Also, prepare a bowl with paper towels to absorb extra oil after frying Gota. After about 10 minutes, check if the oil is hot enough for frying. Drop a little batter into the oil, if it sizzles and rises up to the surface immediately, our oil is ready for frying. 
4. Take a spoon and add hot oil to the prepared batter. Combine it well with the batter until the oil is absorbed in the flour as shown in the video. 
5. Finally add fruit salt/Eno to the batter and quickly mix it in the batter. You will notice that the flour will become light and airy. That's the perfect batter to make our Methi na Gota soft. 
6. We will fry Methi na Gota at medium flame to make sure they are cooked evenly. Now take handful of batter and plop it carefully in the hot oil using your thumb to cut it out. Alternatively, you can use a spoon to drop Gota in the oil. Drop about 6-8 gota (or as many as you can fit in your kadhai but do not crowd it) into the hot oil. Fry them for about 2 minute and turn them around using skimmer or spider strainer. Let the Gota fry on the other side for another 1-2 minutes. 
7. Remove Methi na Gota from oil once they turn crispy and become golden brown. Soft and fluffy from inside and crispy from outside Methi na Gota are ready to devour. Serve them immidiately with fried chilies or yogurt. 

The Zealous Tomato Salsa

Salsa is a Mexican table condiment that is served with almost any Mexican or Spanish meal. Salsa in Spanish literally translates to sauce. The Salsa can be served in many different ways. However, my absolute favorite is the Tomato Salsa. The zealous Tomato Salsa is made with the freshest ingredients. It is full of flavors and tastes just amazing every time you make it. If you love tomatoes then you have to try this Salsa. It is absolutely addictive!

By now, you would have known that I love tomatoes and anything I make from Tomatoes is out of passion and love for them. This Tomato salsa is our go-to snack on the weekends or family nights. I make this Salsa along with the spicy Guacamole and chips and we are sorted for the evening. This Salsa stays good for almost up to a week in the air tight container in fridge. So once I make it, I can use it for taco night, or to make Mexican rice or for evening snack time. To top it off, it is so easy to prepare with just a few ingredients. Just add tomatoes, onion, garlic, cilantro, lemon juice along with some herbs in the food processor or blender and voila the zealous Tomato Salsa is ready to dip in. 

Important Notes/ Tips

I have used Roma tomatoes for this recipe. I prefer them as they are usually firm which helps avoid salsa from becoming too watery.

I have used one Serrano pepper as we like our salsa to be on the milder side. Feel free to add 2-3 Serrano per your liking of spice level. Alternatively, you can also use Jalapeño peppers.

Try and use fresh ingredients as noted in the recipe to get the best flavor out of the salsa.

If you find the salsa to be too tangy, you can add pinch of sugar to balance the flavors.

I have used a can of diced tomato to keep thicker consistency of the Salsa. It is an optional ingredient, however, the salsa may turn out to be a little more watery if not used. It would still taste equally amazing!

I have made the Salsa using food processor. You can also use blender or electric food chopper instead. However, if you use a blender then pay special attention to the consistency of Salsa to prevent it from turning into puree.

Here is a short video followed by detailed recipe -

Ingredients

4-5 Fresh ripe medium size tomatoes 

1 can of diced tomatoes (10 oz) - optional

1/2 medium Red onion 

2 medium Garlic cloves

1/2 cup chopped Cilantro

1 Serrano pepper 

1 Medium Lemon juice 

Salt and Pepper to taste

1/3 Tsp Oregano

1/4 Tsp cumin powder

Instructions

Start with preparing the veggies. Cut the tomatoes into quarts and roughly chop the onion, garlic cloves and cilantro. Remove stem and seeds from the Serrano pepper.

Now add all the ingredients into a food processor and pulse in bursts to finely chop all the contents.

Open the lid and adjust the taste for salt, pepper or lemon juice. Enjoy right away with tortilla chips or store in an airtight container for up to a week in the refrigerator. 

Classic Hummus

Hummus is one of the famous dips that is known for it's creamy smooth texture as well as it's versatile ways to consume it. Hummus is one of the staple food in the Middle East, North Africa and the Mediterranean, and has become immensely popular in other parts of the world in recent years. It can be eaten as mezze (appetizer) with pita bread, chips, vegetables such as carrots, celery, cucumbers or crackers, or as a spread in wraps and gyros. These are just some of the many ways to enjoy this delicious creamy dip. I absolutely love to eat Hummus with falafals or spread it on wraps. It adds so much more flavor to the dish that I can't resist myself from having it again and again. This bowl of goodness doesn't last long in my house as my family loves devouring this creamy dip with homemade Mediterranean meal! 

So let's back-track a little bit and make sure we understand what is Hummus.

The word Hummus literally means chickpeas in Arabic. It is a thick puree or spread made from cooked and smashed chickpeas, tahini, lemon juice, olive oil, ground cumin, salt, garlic and cold water. It is super easy to make with just a few tricks and techniques to get the perfect texture. 

Now-a-days there are many variations available to this classic dip and most of them taste amazing as long as they are made at home or eaten freshly made. I have tried store brands but they are nowhere near the authentic Hummus taste. Also, it is so much cost effective to make this creamy dip at home as most of the ingredients can be found in your pantry or easily available in grocery store. The classic Hummus recipe that I am sharing today is not only vegetarian but it is vegan, gluten free, nut free and dairy free! 

Nutritional Value

Chickpeas also known as garbanzo beans are one of the ancient legumes which have been consumed for over 7,500 years!!! They are very healthy and nutritious. They are an excellent source of dietary fiber and plant based protein. Chickpeas are full of vitamins and minerals including manganese, folate (Vitamin B6), copper, zinc, and phosphorous. According to various sources, chickpeas contain complex carbs that burn slowly in our body which in turn help control the sugar levels in our body and keep us feeling fuller for longer period of time. They also help improve digestion, thanks to the high fiber content in them. Often my lunch is a bowl of chhole, spicy chickpeas or chickpeas salad and I don't have to munch on any junk or snack for hours.

Tahini is another robust ingredient in preparing Hummus. Tahini is made from sesame seeds and is super rich in vitamins, minerals, protein and healthy fats. The protein in Tahini is higher than any dairy product or nuts. According to various sources, it is also an excellent source of vitamins B and E and minerals like calcium, magnesium, thiamine and iron. The vitamins in Tahini can improve our brain health while the high amount of anti oxidants provides anti bacterial properties to it. Although Tahini is full of nutrients, it is advisable to eat it in moderation due to high levels of fats and calories.

Together these two super ingredients make Hummus a very healthy and nutritious dip. So let's get started with the recipe for delicious creamy Classic Hummus...

Notes/ Tips

• I have soaked chickpeas overnight and pressure cooked them, however, you can also use canned chickpeas and boil them for a few minutes. 
• It is important to buy good quality Tahini as it has a big role to play in preparing Hummus. If possible, use homemade Tahini. 
• Use fresh lemon juice as much as possible. The bottled lemon juice or vinegar doesn't taste as amazing! 
• I am using food processor to make Hummus, you can also use a high powered blender. 

Ingredients

2 1/2 Cup soaked chickpeas (about 21 oz canned beans)

1/3 Cup Tahini

1 Lemon

2-4 Garlic cloves 

1/2 Tbsp Cumin powder

1/2 Tsp baking soda

2 Tbsp extra virgin olive oil

Few ice cubes

Salt to taste

For garnishing

Finely chopped fresh parsley 

Paprika

Extra virgin olive oil

Instructions

Soak chickpeas overnight or at least 8-10 hours. The beans will be more than double in quantity after being soaked. Skip this step if using canned beans. 

Pressure cook the chickpeas with some salt and baking soda for 3 whistles. If using an electric cooker, cook them on manual high pressure mode for 15 minutes. For canned beans, boil the rinsed chickpeas with salt and baking soda for 15-20 minutes. Baking soda help separate the skin of the chickpeas.

Open the cooker after it naturally releases the pressure. Drain the hot water from the cooker and add cold water. 

Now, separate the skin of chickpeas as shown in the video below. You will notice the chickpeas' skin floating on the top of your pot as you separate them. Roughly remove the skin from the top and drain the rest of the water. Don't worry about removing skin from all the chickpeas as it will take a long time and the result will not differ much. This step is important to get the silky smooth texture of the hummus.

Next, start adding all the ingredients to your food processor. Chickpeas, tahini, lemon juice, garlic, cumin powder, salt and extra virgin olive oil.  

Run the food processor for about 1 minute. Open the lid and add 1 ice cube or cold water. You will notice that the chickpeas has been pureed but the texture will be grainy. 

Now close the lid and repeat the above step for 5-6 times more until the Hummus is smooth. 

Transfer the creamy smooth Hummus into a bowl or a plate and garnish with freshly chopped parsley, sprinkle of paprika. Generously drizzle some extra virgin olive oil.

Enjoy this luscious Classic Hummus with pita bread, chips or vegetables or simply spread it on a wrap! 

Stuffed Mushrooms

Hi foodies, today I am going to share a recipe of one of my newfound favorite dishes - Stuffed Mushrooms. This delightful dish will surely take place in your Italian dinners once you try it out. But before I dive into the recipe, I want to share a small story about my personal experience with this vegetable from fungi family.

So, until about 4 years ago I was not a fan of mushrooms, I in fact always tried to avoid eating them.

However, I started including mushrooms in my diet as I found I was little low on Vitamin D. Generally, I like to avoid taking any supplements and rather eat real food that provides the same health benefits or better. Since then they have helped me boost my Vitamin D levels. Of course, it wasn’t just the mushrooms that helped in getting those levels back up, but I have not seen my Vitamin D levels going down again. And this is how my journey of exploring this earthy, nutty flavor vegetable started! Since then, I have also learnt that they not only provide Vitamin D, but also Vitamin B-6 and B-12 along with lot of other minerals and vitamins. Hence, I always make sure to include mushrooms in my grocery list, and also in my family’s diet. I am up for using every inch of this healthy vegetable, including stems!

Stuffed Mushrooms are one of the many ways I include these healthy bits in our diet. Apart from the simply grilled ones, this recipe is my husband’s favorite.                                     

  

The Stuffed Mushrooms recipe is very easy to make and is bursting with flavors. It can be served as a finger food  appetizers or as a side with pasta. So let's start with the ingredients needed to make the delicious flavorful Stuffed Mushrooms. 

Ingredients –

12-16 Whole white/brown mushrooms  (min. 2" dia)   

4-5 Colorful sweet peppers or equivalent slices of bell peppers     

2 Cup Baby Spinach

1/2 White onion (medium)

1/2 Cup mushroom stems (separated from the whole mushrooms)

6-8 garlic cloves

     

   1/4 Cup Cheese (Cheddar or Mozzarella)

   2 Tbsp Parmesan Cheese             

   2 Tbsp Oregano     

   1 Tbsp Thyme

1/4 Cup extra virgin olive oil to drizzle over the mushrooms

Salt to taste

Let’s begin...

First thing first, clean dirt from mushrooms properly with damp cloth or paper towel. I would not recommend washing them under water as mushrooms are like sponge, they will soak lot of water and will be very chewy when cooked. 

Now carefully remove the stems of mushrooms without breaking the cap. 

Next finely chop white onion, sweet peppers and mushroom stems. Also, roughly chop baby spinach and mince garlic cloves. 

      

Take a pan/skillet and add olive oil to heat up at medium flame. Add chopped onions and minced garlic. Sauté it for a minute without burning the garlic or turning the onions brown. 

      

Now add all the remaining vegetables including mushroom stems, sweet peppers and spinach. Add oregano, thyme and salt to it and sauté for about 4-5 minutes until onions become tender. 

     

Turn off the heat. Let the stuffing cool down a little bit. Add breadcrumbs, parmesan cheese and cheddar or mozzarella and mix well. 

Start stuffing the mushrooms by generously filling the stuffing into each mushroom. Line the oven tray with aluminum foil and place stuffed mushrooms with stuffed side up. If you have any extra stuffing mixture left, just spread it in the tray along with the mushrooms to bake. You would not want to miss eating this delicious crusty stuffing when it is ready. 

Drizzle the extra virgin olive oil generously on the mushrooms and place the tray in the oven to bake at 375 degrees for about 15-20 minutes. 

             

Serve these delicious stuffed mushrooms warm, it will surely please everyone's palate and appetite!!