Take about quarter cup of plain yogurt (not sour). Add a quarter tsp of ginger garlic chili chutney, 1 tbsp dhania jeera powder, 1/4 tsp turmeric, 1 tsp anchor, a pinch of pav bhaji masala, 1/2 tsp kasuri methi, 1/4 tsp dry mint and salt to taste. Crush 2 tbsp Dalia (roasted Chana dal) and add to the yoghurt. Add big pieces of paneer and let it marinate for a few minutes. Cut red onions, colored peppers, a tomato and a zucchini into large dices and set aside. Heat some mustard oil, and add the paneer pieces and let cook on both sides. Take it out and set aside. Meanwhile, add the onions, peppers and zucchini into the marinade. Once the paneer is out, add regular oil, add the onions and pepper and let sauté for a few. Add zucchini and tomatoes. Also add a tbsp of onion tomato masala and 2 tbsp yogurt. Add salt. Crank up the heat and let the liquid from yoghurt cook out. Add the paneer back. Let everything cook for a few minutes and serve. M.’s verdict “it’s new but I like it”.
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