Rasaswad

We went blue berry picking with my mom-in-law. And I made some muffins using this recipe from smitten kitchen. 5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter , softened 1/2 cup (3 1/2 ounces or 100 grams) sugar 1 large egg 3/4 cup sour cream or plain yogurt 1/2 teaspoon grated lemon zest 1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour 1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder 1/4 teaspoon (1 gram) baking soda 1/4 teaspoon (2 grams) salt Creamed butter and sugar, add egg, beat, add sour cream, vanilla, Add dry ingredients, add to muffin pans and bake.

So my mom-in-law is visiting and I'm learning so many new Sindhi recipes and a thing or two about the culture too. We're celebrating the festival of Sateh, when we cook on one day, and eat everything cold the next. Here's all the delicacies she's been making: - Satpuda - Chothe - Lola - Mattha The next day, we ate everything for lunch, along with some yogurt. What a meal! Chothe: ------- Take three parts maida. Add Whole ilaichi dane. Soak 1 part sugar in water (do not try to dissolve, just soak till the water reaches above the sugar level). Add oil to the maida (muthi padtu mon), and then knead the dough with the sugar and water. Do not knead too much - just until it all comes together. Let it rest for a while. Then make large disks and press firmly on the edges, so that the dough is tight and does not break (I skipped this step, and the chothe didn't come out smooth). Then roll it out till about a quarter inch thick (this needs to be fairly thick). Then cut into q...