Muthiya-Rice Dumplings Casserole

An all in one dish

Muthiya-Rice Dumplings Casserole

An all in one dish

Category : Non-Vegetarian, Mutton

author-image
By ambareen junaid

Published On: 18 Dec 2005

Rating: 5
2 Votes, 2 Reviews
Write a Review
30 Minutes
Served : 5
Print Recipe

Ingredients

Directions

Step 1

Heat oil in a pan or a kadai.

Step 2

Fry sliced onions, till brown. Keep aside half of it.

Step 3

Add cardamom, cloves and cinnamon.

Step 4

Add ginger-garlic paste and keep stirring all the while on low fire.

Step 5

Add chilly powder and turmeric powder.

Step 6

Add tomatoes and fry, till oil is seen at the sides.

Step 7

Add the veg and potatoes.

Step 8

Add the mutton or chicken pieces along with salt and keep stirring on medium fire.

Step 9

Add curd, half the coconut paste and juice of half a lime.

Step 10

Add a few mint and coriander leaves.

Step 11

Close the cooker and cook upto 4 whistles.

Step 12

Heat 2 1/2 glasses of water with salt and add the rice flour to it on the stove.

Step 13

Mix and remove from the flame.

Step 14

Add 1/2 tsp chilly powder, the remaining coconut paste and mix well.

Step 15

Make small balls in your palms and then press with the tips of your fingers so that they make a flattened shape with finger marks on it. Keep aside.

Step 16

Open the cooker and transfer the whole contents into a heavy bottommed vessel.

Step 17

Add more water, if necessary to cover the dumplings, after they have been added.

Step 18

Allow it to boil.

Step 19

When it boils, add the dumplings one by one carefully and allow it to cook.

Step 20

After 10 mins, lower the flame and keep on dam.

Step 21

:- See that the gravy is slightly thicker when you serve.

Step 22

Garnish with the remaining mint and coriander leaves.

Step 23

:- Serve with fish fry, curd raitha and pickle or as it is.

user
Reply
ambareen

Dear Peter, Thanks for the kind comments I will defnitely ur variation too. Thanks once again

user
Reply
Peter J.B. Dunbar

Here in winter this is the sort of dish that is very popular, without so many spices by most here. My variation of this dish is to make the Dumplings just one big Dumpling,with alachi seeds and Hare Dhaniya chopped fine added to the dough. press the dough out to the size of your pot,make sure there is enough liquid then carefully place the dough in the pan to cover all the ingredients. fit lid tightly and seal. Turn down the heat to avoid having dumpling in your hair. Your recipe is excellent, for for those on their own or students as you can put anything you like in and in any amount. ENJOY. Peter

Leave your Review

More by This Author

Top Contributors

  • Recipes of Nizana Shammas

    Nizana Shammas

    Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.

  • Recipes of Renukadevi Kumanan

    Renukadevi Kumanan

    Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.