In a pressure cooker, dry roast 3/4 cup thick fada (broken wheat). Take them out and set aside. Heat a tablespoon on ghee and add a small piece each of cinnamon stick and clove. Add the fads back and roast on low until it turns golden brown - about 5-7 minutes. Add tbsp each of chopped cashew, almonds and raisins and roast for another minute or two. Add 2 cups of water and 3 tbsp of milk. Let it all come to a boil. Add 3/4 cup sugar and let it dissolve completely. Add a small pinch of salt. Now close the pressure cooker and cook till two whistles on low heat. Turn off the gas and let the pressure release naturally for about 10 mins. Add ground cardamom and serve.
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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