Boil, peel, cool, and dice 2-3 russet potatoes. Soak half a cup of boondi and set aside. Roast and chop half cup of peeled peanuts. Coarsely crush a table spoon of whole coriander seeds. Heat oil, add 1/2 teaspoon black mustard seeds, one whole red chilli, crushed coriander seeds, 1 teaspoon cruched red chilli flakes, 1/2 teaspoon fennel seeds, a pinch of aesofetida, and add the potatoes. Add salt and let it saute for about a minute. Add 3/4 teaspoon amchur powder, 1/2 teaspoon chat masala, soaked boondi, peanuts, chopped cilantro and mint. Let the mixture cool. Beat about 11/2 cups of yoghurt with 1/2 cup of water. Mix it with the potato mixture, and garnish with red chilli powder, chat masala, and chopped herbs. Cool and eat for dinner on a sultry summer night...
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...
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