Creamy Moutabel also called Mutabal is part of the Middle East Cuisine is made from Roasted Eggplant. A delicious way to add in your family’s diet aubergine a very healthy but much-disliked vegetable. Serve it as a part of Mezze Platter or for the Tailgating you host next?
My childhood memory of Masuru Anna or Curd Rice is when we used to travel by train.
Every holiday we used to take the train to come down to Dharwad from Nagpur. The train was Maharastra Express; the time needed was 48 hours with a changeover at Miraj.
The train used to reach Miraj late the next day in the afternoon. The food we used to carry was all over and we used to be hungry, Pantry Car was unheard of. After a mad hectic scramble we used to board Karnataka Express which used to be waiting just for our train.
By then we were seasoned travellers my sister and I used to run after the porter, Amma used to bring my toddler brother and some small handbags and Pappa used to go in search of food.
Invariably we had just Masuru Anna and lime pickle!! Masuru anna by then would be sour but we loved it!!
Why am I reminded of my childhood so much today?
Well today is today is my Bhabhi’s birthday and she will be flying down to India with her baby, my nephew tomorrow. I wanted to make something special just for her and so I made Sakhar Bhat!! Here is the picture
Happy Birthday Pooja! Many Happy Returns of the Day!!
As usual I was late and the pictures I took in the Office much to the amusement of my officemates. But we all enjoyed the Sakhar Bhat.
Sakhar Bhat though it is kid friendly and can be made in 15-20 minutes it is not my kids’ friendly!! So I made Masuru Anna something not only they but all of love.
Again the picture is taken in my Office so kindly bear with me. Will post a better picture in near future.
1 cup rice, cooked,
1 tsp curd
½ cup thick milk
Cream from the milk (optional)
1 tsp oil
½ tsp mustard
½ tsp hing
1 tsp urid daal
1 green chilli
Few curry leaves
A few springs coriander, chopped
1. Mash the rice a bit with your fingers and let the rice cool.
2. Mix with the rice the curd, milk, salt and the cream if using.
3. Heat the oil in a kadhai/wok add the mustard and splutter.
4. Add the urid daal and stir a bit till the daal becomes reddish.
5. Now add the hing and green chillies and curry leaves.
6. Pour hot on the rice and mix well. Check for seasoning. Garnish with coriander.
a) You can also add finely chopped capsicum, grated carrots. Once I added ½ of a chopped tomato too. Here I have done nothing of that sort.
b) The use of cream is optional but Masuru Anna tastes yummy this way.
c) You can substitute the milk with curds only. I make it this way in the morning and the curd is set and not sour by afternoon the way my family prefers it.
More when we meet tomorrow…