I think I read a similar recipe in NYTimes. Here's what I did. Grind corn (I used one big fresh one and a big handful of frozen one) into fairly fine paste. Heat oil, add some cumin seeds + a big pinch of Hing. Add the corn paste, ground ginger + green chilli paste, salt and keep stirring till a thick paste is formed. Add some sugar (this is optional). Add a handful of finely chopped fresh baby methi, a little chopped cilantro, and keep stirring some more till methi cooks (doesn't take too long). Add fresh bread crumbs (I used crumbs of one side bread slice). Stir a little more and then let it cool. Form into patties and fry with tiny bit of oil. Serve with chutneys.
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...
Comments