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Parsley Lauki muthiya topped with pizza sezhwan sauce

Before you jump to Parsley Lauki muthiya topped with pizza sezhwan sauce recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Inside the Kitchen.

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We hope you got benefit from reading it, now let's go back to parsley lauki muthiya topped with pizza sezhwan sauce recipe. You can have parsley lauki muthiya topped with pizza sezhwan sauce using 25 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Parsley Lauki muthiya topped with pizza sezhwan sauce:

Provide 1 cup of oats flour.
Provide 1 cup of semolina.
Provide 1/2 cup of bajri flour.
Provide 1/2 cup of whole wheat flour.
Prepare 1/4 cup of Besan /gram flour.
You need 1 of medium size Lauki (bottle gourd) grated.
Prepare 1 tsp of turmeric powder.
Take 1 tbsp of salt.
Get 1 tbsp of red chilli powder.
You need 3 tsp of ginger garlic and chilli paste.
You need 2 tsp of sugar.
Take 1/2 tsp of garam masala.
Get 1/2 cup of finely chopped parsley.
Take 1 of lemon juice.
You need 1/2 tsp of fruit salt/soda.
Take 2 tsp of oil.
Take as needed of Water for steaming.
Use of For tempering.
You need 2 tbsp of oil.
Take 1 tbsp of mustard seeds.
Take 1 tbsp of white sesame seeds.
Take of To top.
You need 2 tbsp of scezhwan sauce.
Prepare 3 tbsp of pizza sauce.
Provide 2 tbsp of water.

Instructions to make Parsley Lauki muthiya topped with pizza sezhwan sauce:

In a mixing bowl take all the flours, add turmeric powder, red chilli powder, garam masala powder, chilli, ginger & garlic paste, salt, sugar and grated Lauki..
Bring it together into a soft dough, then add oil & mix well, lastly add fruit salt & lemon juice and mix everything nicely..
Now heat a steamer, grade a are with oil. Roll medium logs of the muthiya dough and place them on the greased plate. Steam the muthiya on high flame for 20-25minutes..
Once done keep remove the plate from the steamer and let the muthiya cool for 2 hours, then slice them and keep ready for tempering..
For tempering heat oil in a pan, add mustard seeds let them crackle for 30 seconds then add sesame seeds and muthiya vin it, toss it for 5-8 minutes..
For the pizza sezhwan sauce take 1tsp oil in a non-stick pan, once it heats add sezhwan sauce & pizza sauce and water cook it for 2 minutes and switch off the flame..
Top the muthiya with this sauce & serve..
Note- the recipe for both pizza & sezhwan sauce is shared by me, check out my previous posts.

For convenience you can look for a tomato sauce that doesn't have herbs in the ingredient list. Whisk into the parsley sauce over heat and cook until thickened. Add finely chopped chervil or tarragon and a teaspoon of freshly squeezed lemon juice. This variation is great with fish. If serving with boiled or baked ham, reserve some of the cooking liquor and make the sauce with half milk and half stock.

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