Take 1/2 cup Fada (broken wheat) in a pressure cooker container. Wash and add 11/2 cup water + pinch of salt (optional). In another container, take 1/2 cup toor daal, wash and add 1 cup water. Pressure cook both of these (in separate containers) for 5-6 whistles. Once the pressure releases, use a wooden Ravai to slightly mash both the fada and the daal. Now mix both of them in a pot, along with 1 cup chopped jaggery (you could take slightly less or more according to your taste). Heat just until the jaggery melts. Make sure not to cook too much, otherwise the fada will get hard. Add crushed cardamom, nutmeg, and saffron. Add slivered almonds, pistachios and raisins. Can also add Charoli if available. Serve with a dollop of ghee.
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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