Heat oil. Add finely chopped Ginger + Garlic + cilantro stems (lots of them) + spring onion + a little bit of red onion + yellow bell pepper (little bit..not a lot). Saute for a few secongs. Add finely diced carrots + finely diced cabbage (a big handful). Saute everything till the veggies soften just a little bit. Add a pinch of salt and some black pepper. Add soy sauce + dark Soy + rice vinegar + a small amount of schezwan sauce (indian style) + a few drops of dark sesame oil. Stir. Add a can of Straw Mushrooms split in half length wise. Add a couple of cups of water and let it come to boil. Add cornstarch slurry, let it boil and then simmer for a few more minutes. Adjust seasoning according to taste. Serve piping hot with finely chopped spring onion greens. Winter. Solved.
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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