So for the first time I exhibited in a trade show. It was very nerve-racking and exciting at the same time. I decided to launch my roasted and flavoured Cashews to the consumer market.
The preparations started very last minute. I was clueless about what to expect from the fair, never been to one. I thought if I am going to launch my product I might as well jump in the deep end. I was also told that these trade fairs either make you or break you and I was prepared to take a chance. So here I was doing all the research, having posters and stands made, reading books and articles on ‘how to’ and what to expect.
It was a very tiring and exciting few of weeks before the event. My children and I were working as a team. Their excitement kept me going and we put up, if I may say so, a very impressive stand.
The three days of the exhibition went very fast. My flavoured Cashews were very much appreciated and we managed to earn contacts, friends and long lasting memories. Now we are sitting with our fingers and toes crossed ;-), hoping to see Deeyas Flavoured Cashews very soon in the market.
I need lots of well wishes and luck to go with all the sleepless nights and hard work I have been putting for almost two years now. http://www.deeyas.com
Well that has kept me very busy lately and today I had to get some time out to share with you a recipe that is very popular in the Gujarati household – steamed Muthia
Muthias are normally made with rice (usually left over), vegetables and flour. To make it more healthy I used Quinoa instead of rice and it tasted delicious.
Ingredients
- 1 Cup Cooked Quinoa
- 1 cup chappati flour
- 1 cup millet flour
- 1 tablespoon Gram flour
- 1 Cup chopped spinach
- 1/2 Cup chopped fresh Coriander
- 1/2 cup chopped green fenugreek leaves (can use dry fenugreek leaves)
- 1 grated carrot
- 1 grated onion
- 1/2 grated bottle gourd (dudhi, loki) – if not available can use any other vegetable pumpkin, courgette, cabbage
- 1 teaspoon ginger garlic and chilli paste
- 1/2 teaspoon chilli powder – or to taste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon lemon juice
- 1/2 teaspoon sugar
- 1/4 teaspoon bi carbonate soda or baking soda
- 1 tablespoon oil
- Salt to taste
Method
To cook the Quinoa – 1 cup quinoa to 3 cups water and 1/2 teaspoon salt.
On a medium heat, boil the water with salt and quinoa. Once the water starts boiling, turn the heat low and let it simmer until all the water has evaporated and the quinoa is soft and fluffy. Let it cool. This makes 2 cups of cooked quinoa.
In a mixing bowl put 1 cup of cooked quinoa, flour and baking powder. Make a well in the centre and add the oil and mix.
Now add all the vegetables, all the seasoning and mix into a soft but sticky dough. At this point taste the dough and any spice or seasoning can be added if needed.
Boil 2 cups of water in a steamer. Make long kabab like shapes with the dough and place them on a damp muslin cloth and wrap them up. This measurement makes about 8-10.
Place the muthias in the steamer with the cloth and cover the lid and let them steam for half an hour
Once there are cooked, leave it to cool slightly before separating them.
Slice each one into discs which then can be eaten warm with yoghurt or can be stir fried in a non stick pan for eating later
For Stir fry
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon sesame seeds
- pinch of asafoetida powder
In a non stick pan heat the oil, temper the mustard seeds, cumin seeds and sesame seeds. Add asafoetida powder and immediately add the cooled sliced muthia. Toss them over so that the muthias are coated with oil and the seeds. Leave them on low heat until the outside golden brown and slightly crispy.
Once they are stir fried they taste delicious cold.
