When the child is screaming hunger and you have three minutes to put something together - here's the recipe - cut the paneer in cubes. In a pan, heat some butter, add the paneer pieces, a pinch of kashmiri red chilli powder and turmetic and saute for half a minute. Open a jar of marinara or similar pasta sauce and add it to the paneer. Add a dollop of sour cream, a pinch of garam masala and a pinch of crushed kasuri methi. Mix everything and heat for another minute or so and your instance butter paneer is ready.
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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