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. 

Wholesome Buddha Bowl with Quinoa and Tofu

The holiday season here in America is over and so now I am trying to get back to eating healthier food. Healthy food does not mean cutting out on tasty food but instead eat food with more nutritional value that can help me stay fit. So lately I cut down on the intake of white rice and white pasta and replaced with quinoa, brown rice, ancient grains and whole wheat pastas, millets and whole wheat flours and off course ton of veggies. So in my quest of eating more wholesome food, I have started preparing various different nutritious Buddha bowls. They are perfect for either lunch or dinner and keep us fuller longer. 

What is Buddha bowl?

There are different versions of the story but according to one of them, Buddha bowl literally came from Buddha's bowl that he carried with him while on his journey to enlightenment. He would gather the vegetarian food in a bowl that the villagers offered to him and eat it at the end of the day. This vegetarian dish is served in a large bowl or a plate with high rims. It can have various elements of well balanced meal ranging from grains like quinoa or rice, protein such as Tofu, beans or paneer, vegetables of choice either steamed, roasted or raw and fruits of choice, etc. 

My family loves Buddha bowl especially when I add some Tofu or paneer to it. 

How to press Tofu?

Tofu is one difficult ingredient that is tricky for many people to handle. Also, not everyone is a fan of the texture of the Tofu. But you can say that I have been blessed in that respect as my family just like to eat tofu in any shape or form I prepare it. With that being said, we all love the crispy baked/air-fried tofu the most! In order to get the delicious crispy tofu, follow these steps:

1. Get firm or extra firm tofu from the store. 

2. Press it using Tofu-press for about 20 minutes. Alternatively, place Tofu block in a flat bottom strainer and press it with heavy weight plate on it for at least an hour. You can press Tofu beforehand to save some time on the day of preparing Buddha bowl.

  

3. Sprinkle your choice of spices and oil and bake the cubed tofu in the oven.

      

Roasted Veggies 

For this recipe I have used beetroots, baby carrots and bell pepper but you can use any vegetables of your choice, such as broccoli, sweet potatoes, cauliflower or mushrooms.

Beans

Beans are actually optional if adding protein like tofu in your bowl. But I love to have different textures in my bowl, so I added pinto beans. You can also use chickpeas or kidney beans. 

Grains

I have used quinoa in the recipe, but you can use any variation of rice, couscous or even mix of ancient grains as per your preference. 

Fresh salad and fruits

I had cherry tomatoes on hand but cucumber, cabbage or avocadoes could be used instead.  Also, feel free to include or exclude fresh fruit in the bowl. But they will definitely add some flavor to your dish. 

Wholesome Buddha Bowl with Quinoa and Tofu

Prep time - 30 minutes

Cook time - 35-40 minutes

Yields - 3 to 4 servings

Ingredients

For Cilantro lime quinoa:

1 Cup dried Quinoa rinsed and washed

1 1/2 Cup Water 

2-3 Tsp freshly squeezed Lemon juice

Handful of Cilantro rinsed and chopped

1/2 Tsp Olive oil

Salt to taste

For Pinto beans with Spinach:

1 Can Pinto beans - 16 oz rinsed and washed

1 Cup Baby spinach rinsed

1 Tsp Olive oil

1/4 Tsp Black pepper powder

1/4 Tsp Cumin powder

Salt to taste

For Roasted Veggies:

1 Cup Beets peeled and cubed

1 Cup Colorful bell peppers washed and diced

1 Tbsp Olive oil 

1/4 Tsp Black pepper powder

1/4 Tsp Cumin powder

Salt to taste

For Tofu + marinade:

1 Block of Extra Firm Tofu - 16 oz pressed and cubed

1 Tbsp toasted Sesame oil

2 Tsp Soy sauce

1 Tsp Siracha sauce (add more for spicier taste)

1 Tsp Maple syrup

Fresh fruits and veggies:

1/2 Cup fresh Cherry tomatoes rinsed 

2-3 Fresh Orange cubed or Fresh fruits of your choice 

Instructions:

1. Preheat oven to 350F.
2. In a medium bowl, add all the ingredients for marinade and combine well. Now add cubed tofu to the bowl and coat them evenly in marinade. Let the tofu marinate until we work on the remaining elements of the bowl.
3. Now line the baking tray with foil and place all the veggies - beets, carrots and bell peppers on the baking tray. Drizzle olive oil and sprinkle black pepper powder, salt and cumin powder on the veggies. Mix well and roast in the oven for 15-17 minutes. 
4. While the veggies are roasting, let's prepare Cilantro Lime Quinoa. Take quinoa in a bowl and wash them well, until the water runs clean. Now add quinoa, water, salt and olive oil to the Instant pot to cook them for 1 minute on manual high pressure and let the pressure release naturally.  
• Alternatively, you can cook quinoa in a big pot on the gas stove. Boil 5-6 cups of water, add quinoa and cook them for about 10-12 minutes. Drain any excess water and place quinoa back in the pot. 
5. Add chopped cilantro and lemon juice to quinoa and mix everything well. Taste check quinoa to adjust salt as needed and transfer Cilantro lime quinoa to a bowl. 
6. Rinse clean the inner pot and place it back in the IP. Turn on the sauté mode and heat up olive oil. Add pinto beans and baby spinach to the pot along with the black pepper powder, cumin powder and salt. Mix everything well. 
7. Cook until baby spinach leaves are wilted. Be sure to stir the beans and baby spinach frequently to avoid any burning at the bottom of the pot. Transfer everything to a separate bowl. 
8. When the roasted veggies are ready, transfer them to a bowl and replace the foil if needed. Do not turn off the oven at this point as we will need to bake tofu in it. 
9. Line the marinated tofu cubes on the baking sheet evenly, leaving some space between each cube for it to bake properly. 
10. Place the marinated tofu tray in the oven and bake at 350F for 15 minutes. Remove the crispy baked tofu cubes from the oven when done. 
11. Arrange all the elements - cilantro lime quinoa, crispy baked tofu, roasted veggies, pinto beans, fresh cherry tomatoes and orange cubes - of the Buddha bowl in a plate or in a bowl. Sprinkle some sesame seeds on top and drizzle some of the remaining tofu marinate liquid or hot sauce to add more flavors. 
12. Enjoy the delicious flavorsome wholesome Buddha bowl! 

Crumbled Breakfast Tofu

Breakfast is considered the most important meal of the day as it gives us the energy to begin our day. So naturally the kind of breakfast we eat makes great difference for our body. 

Hence, I have tried to prepare protein rich healthy breakfast that can be enjoyed by everyone in the family - the Crumbled Breakfast Tofu. It is super easy and quick to prepare with just a few ingredients. All you need is tofu, your choice of vegetables and some basic spices. Sauté some veggies, add crumbled tofu and spices and the delicious breakfast tofu is ready to serve. You can serve this Breakfast tofu however you like it. My family enjoy eating it over some nicely toasted bread and fresh fruits or fruit juice. 

You can also prepare this simple crumbled breakfast tofu and turn it into an extravagant weekend breakfast by adding some beans, salsa and avocados to it. Serve it over a tortilla and viola you have a giant breakfast burrito ready to devour. This Tex-Mex breakfast is seriously tasty and can be enjoyed with a cup of coffee or fresh juice. 

Important Tips/ Notes

Before we get started let's go over some Tofu 101  and other tips.

Silken Tofu vs Firm Tofu - There are different types of Tofu available in the store ranging from Silken Tofu to Extra Firm Tofu. For this recipe, I have used 1 block of silken tofu and 1 block of firm tofu. Silken tofu is very soft which adds creaminess to our Crumbled Breakfast Tofu. While firm tofu, as the name suggests, is firm that can be sliced or chopped according to the need of the recipe. Here I have crumbled it in my palms as we don't need it to hold any shape. Firm tofu gives the texture to this dish. Hence, I suggest to use both silken and firm tofu. However, you can still prepare this amazing breakfast if you have either one of the two types of tofu. The outcome texture will be different.

Pressing the Tofu - Usually tofu holds a lot of water/moisture that need to be drained out before cooking. I have only pressed my tofu for few minutes as we are going to cook it until water evaporates. However, you can press it overnight or for few hours if you are able to do it. The longer the pressing time, the lesser the cooking time and firmer the tofu.

Vegetables - This recipe is very flexible for the types of vegetables that you may want to add to your Crumbled Breakfast Tofu. I have only added colorful bell peppers and tomatoes for the recipe. But here are some of my favorite vegetables to add to this breakfast tofu - Spinach, mushrooms, broccoli, zucchini and squash. Feel free to add the vegetables to your liking. 

Spices - The spices used in the recipe are mostly available in pantry except black salt/ kala namak/ sanchal and nutritional yeast. You can skip black salt if you wish, however it does add some nice flavor to the dish. Nutritional yeast is another ingredient that is not commonly found in pantry. But you can easily replace it with some parmesan cheese or you can completely skip adding it. Instead you can sprinkle regular cheddar or mozzarella cheese at the end. 

Crumbled Breakfast Tofu 

Prep time - 10 minutes

Cook time - 10 minutes 

Serves 4-6 

Video recipe -

Ingredients

1 Pack Silken tofu (14 oz/ 397 gm)

1 Pk Firm/Extra firm tofu  (14 oz/ 397 gm)

1/3 Cup Colorful bell peppers chopped

1/3 Cup Cherry tomatoes halved

1 Chili finely chopped (optional)

1 Clove of garlic minced 

2 Spring onions chopped

Salt to taste

1/2 Tsp Black pepper powder

1/2 Tsp Black salt 

1/4 Tsp Turmeric powder

1 Tbsp Nutritional Yeast (optional)

1 Tbsp Oil

Instructions

We will begin with removing extra moisture from silken tofu and firm tofu. Open the container of silken tofu and wrap a paper towel or clean cloth around it. Turn it upside down in a plate, this will absorb the excess water out of tofu without breaking it. Also, remove firm tofu from its container and wrap a paper towel or clean cloth around it to absorb excess moisture. See video for guidance. 

After 10-15 minutes, remove the paper towel from around the silken tofu container. Roughly mash it with a fork. Do to not make a paste. After that remove the paper towel from around the firm tofu. In a plate, crumble the firm tofu in your palms. 

Next, we will heat up oil in a pan at medium flame and add minced garlic and spring onion whites. Sauté for a minute until raw smell of garlic is gone. Do not burn garlic.

Add green chili and bell peppers to the pan and sauté for another minute. 

Add mashed silken tofu and crumbled firm tofu to the pan and gently combine it with the sautéed vegetables. 

After that add salt, black pepper powder, turmeric powder, nutritional yeast and black salt to the pan and give it a good mix. 

Turn heat to low and let it simmer for 5 minutes while stirring occasionally. The excess water from tofu will evaporate slowly. You may have to simmer for longer time depending on the amount of water in tofu.

At the end, add cherry tomato halves to the pan and combine everything well before turning off the heat. Garnish with spring onion greens.

The quick and easy Crumbled Breakfast Tofu is ready to serve with your choice of bread or tortilla. This complete breakfast is healthy and a great source of fiber and protein to start your day!