Take the puff pastry out for thawing and preheat the oven to 475. Boil three big potatoes in the pressure cooker, peel and mash. Dice a small onion. Heat the pan, add oil, jeera, onions and let it soften. Add turmeric, reg chilli powder, dhania powder and add the potatoes. Add salt, garam masala, chat masala, anchor powder, kasuri methi and fresh cilantro. Mix everything and let it cool down. Cut each pastry sheet into four. Make an egg wash with some cream. Put the filling, paint the edges with the egg wash, fold in a triangle, crimp the edges with a fork, paint on top with egg wash and make two slits with a knife. Bake them in an oven for about 10-12 minutes and serve warm.
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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