Tuesday, February 28, 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 till muthias are done. Serve warm.

I should have added methi..I have frozen methi..forgot all about it..

Here are some other versions of the recipe to try next time.

http://www.foodbuzz.com/recipes/921531-rustic-gujarati-series-rasiya-muthiya-

http://www.givemesomespice.com/2011/02/rasiya-muthias-soup-with.html

Saturday, February 18, 2012

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 night, heat a tbsp of butter, add 1 part oats (I use a small steel vati to measure), toast for a few mins, and add 6 parts water. Bring to boil, shut off the gas and cover overnight. Next morning, add some more water, boil for about 10 mins or so, add salt, sugar and serve with cold milk.

As you can see .. many of these steps are interchangeable or optional..toasting vs. not toasting, using ghee vs. butter, soaking in warm water vs. cold, adding nuts or cinnamon. Cooking with milk vs. only water. Adding milk before serving vs. serving with cold milk on the side (I really like to not mix milk with my steel cut, and like it separate). And I'm not even going into toppings, since we tend to stick with the brown sugar, nuts, cinnamon and milk zone, but people do everything from raisins, dried fruits, fresh fruits, fruit preserves, yoghurt..the possibilities are endless..

I've been making resolutions about weaning away from the sugar cereals for breakfast...and hopefully I can incorporate these oatmeal recipes more often in our daily routine.

Sunday, February 12, 2012

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 (1 normal size should do). Saute till the tomatoes dry up a little. Add enough salt for the entire dish, and then add the crumbled paneer. Mix, and then leave on a medium flame for a couple of mins. Serve warm with lime of the side.

Sunday, February 5, 2012

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 of paprika, a very small pinch of garlic powder, a pinch of salt, a few turns of black pepper, a dash of tobasco sauce and a big handful of chopped cilantro. Keep stirring the sauce on medium to high heat till it thickens significantly. You almost want a paste - like sauce. Set aside. Now, spread about 2 tablespoon or so of the sauce on a whole wheat tortilla (from TJ's). Set the tortilla on a hot griddle (sauce side up, of course!). Spread generous amount of the mixed veggies into a thick layer. Also add a very generous amount of grated Asiago cheese (it must be from wisconsin!!...well that's where mine was from..sure go ahead and use the super market cheese bought on sale...but then don't blame me if the "killer" part doesn't work). Place another tortilla on the cheese (I didn't use any butter or oil), and press firmly. Cook on a medium flame till it crisps on one side, turn, cook till the other side crisps too. Slice into quarters ... do NOT serve with salsa or sour cream or guacamole (that would be an insult to these Quesadillas...ok fine, I admit I didn't have any of these around..but I swear it didn't need any of these)...serve hot, obviously!

If you really want to be blasphemous, add some form of black beans, or other fillings that catch your imagination (or nutrition obsession)..But make no mistake, it's the sauce and cheese that make these Quesadillas, well...killer!