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Showing posts from February, 2012

Rasiya Muthia

The Kathiawadi in me is somehow wide awake this winter...and I crave a lot of that rustic style food - adad ni daal, Olo... I came across this recipe for Rasiya muthia and made it today. http://foodgardenandfun.blogspot.com/2009/09/rasiya-muthiya-rice-dumplings-in-gravy.html I pretty much followed the directions, and got good results, except I couldn't prevent the yoghurt from curdling slightly...and added some sugar to the recipe..but it was delicious..It's the gujarati, vegetarian version of Matzo Ball soup...super healthy and very very comforting... Here's my version for a quick reference : Mash leftover rice, salt, haldi, mirch and Besan into a dough. Do not use water (or use sparingly). Make small dumplings (I made tiny round ones). Heat some ghee, add musturd seeds, let crackle, add zeera, curry leaves and hing. Add the chaas with grated ginger, haldi, red chilli, chopped cilantro, salt and sugar. Let it come to a boil, add the muthia, cover and cook for 8-10 mins til

Oatmeal many ways

It started with the packet oatmeal.....then I figured, why not buy the big pack of instant oatmeal and make it from scratch...then I discovered rolled oats...and finally steel cut....I thought I would never go back to the instant stuff again, but today, I made the instant one with a twist, and it was fairly good too...I think all three forms have their own charm...here's how I make them all.. Instant: Heat 1 tsp ghee (you read that right). Add two handfuls of instant oatmeal, a few pieces of walnuts and toast for about 2-3 minutes, till fragrant. Add a cup of water, and a pinch of salt. let it boil. Add about a cup of milk, some brown sugar (maybe even cinnamon, I didn't use it though), and some regular sugar. let it cook for 3-4 mins, and serve warm. Rolled: for 1 part rolled oats, use around 4 parts water, add about 1 part brown sugar, a big pinch of salt, a dash of cinnamon, and bring to boil. cook for about 5 mins. Serve warm, with milk on the side. Steel cut: The previous

Forgotten Gem - Paneer Bhurji

This is such a classic, but somehow I never think of making it. Thankfully, I got L. to make Paneer while I was traveling, and we had to figure out a quick dinner after I got back, so this worked out perfect! Make paneer from about 1/2 gallon of milk, using a lime. L. managed to get a super smooth, creamy consistency...(note to self: ask him to make it next time). Heat about 2 tbsp of oil in a kadai. Add some cumin seeds, 1 smallish (by US standard) chopped, red onion, about 3-4 small cloves of garlic (use only 2 if normal big size), also chopped, about half an inch of fresh ginger, finely chopped, and saute everything till onion browns slightly on the edge (you want a little crunch in the end). Now, add a handful of finely chopped cilantro leaves, saute for a few seconds, add corriander powder (not a lot, maybe a tsp), 1/2 tsp turmeric, 1/2 tsp paprika, 1 tsp amchoor (if cooking for L.), and saute till the spices are fragrant (just a few more seconds), then add finely chopped tomatoes

Killer Quesadillas

I just came up with these...seriously good stuff..Note to self : make more often...also make when you entertain) Heat olive oil, saute 1 pack of sliced white mushrooms (yes, white, not cremini), on a high heat till slightly brown. lightly salt, remove and set aside. Heat more olive oil in the same pan, add thickly sliced green pepper, red pepper and white onion (first slice, then cut peppers into three, and onions into 2). Saute on high heat for a very brief amount of time and salt. Remove and set aside. Heat oil (again!) and add medium sliced half savoy cabbage. Saute on high heat very briefly, salt lightly and mix all the veggies back in. Remove on a plate and set aside. Believe it or not, but heat olive oil again, add 4 medium cloves (if big, add 3) of garlic, finely chopped. Add about a tablespoon of dried oregano, a big pinch of red chilli flakes, and saute briefly (don't let it burn, but the garlic can be slightly browned). Add a small can of plain tomato sauce, a small pinch