Cooking for one and leftovers?
Cooking and enjoying food after experiencing grief is always hard for lots of reasons. If like me, you are married to a foodie, then its doubly hard. Every dish that was my husband’s favourite got shelved until the family visits and asks for it. My sons purposely asked me to make dhoklas and pudlas as they knew how much their dad loved them. They nring over gathia and mohanthal, jalebi’s from the nearest Sweet Marts just to relive the memories of their dad’s favourite meals. Then they makes comments like –“ no one makes chakris and sev mamras like you”- just to encourage me to make them. Christmas holidays and my sister visiting meant that we got together with other family members too over the last couple of months. Getting together and spending time eating and cooking with family has really helped with my mental health. Going for food shopping at the Supermarket is no longer daunting as I more or less know what I am going to make. I am not picking up the unhealthy biscuits, scones and muffins any more. It’s still very hard cooking just for one and often I have leftovers – which is nice but can get boring after the third day.
One of the dishes I made recently was Ondhwa and I thought that I would freeze the leftover pieces. However, once defrosted, the ondhwa disintegrated so I decided to use the mixture to create muthias, by adding some cooked rice and spices to the ondhawa. So presenting today rasiya muthias made from leftover ondhwa and rice. Indian mum’s never waste food and I learnt from the best so no food is wasted by me anymore.
- 1 cup of cooked and crushed ondhwa
- 1 cup cooked rice
- I tbl chick pea flour
- Salt to taste
- 1 tbl oil
- 1 tsp mustard seeds
- 1 dried red chili (optional)
- 2-3 cloves of garlic which is blended using a garlic press
- 2 small green chilies chopped small
- 3-4 tbls yogurt (vegans can use any vegan yogurt)
- Some Coriander or curry leaves
- some crispy sev noodles ) (These can be bought in ready cooked packets from any supermarket. (optional)
- Transfer the yogurt to a mixing bowl and add 1 cup of water to it and mix and set aside.
2. In a bowl, mix the ondhwa, rice, chickpea flour. Garlic, chilies and salt. Mix all this and you should be able to mix it well enough to form 11-12 small balls. If not – add a tbls or two of water.
3. Make the balls called muthias and set aside.
4. In saucepan add the oil and mustard seeds and he dried chili. Once the mustard seeds finish popping, add three cups of water to this and allow it to boil. Once it starts to boil, add the balls of muthias to this boiling water. Do not touch the balls but allow them to cook and float up. Once they start to float up, add the yogurt and water mixture to this. Taste the soupy water and add salt if needed.
5. Add the coriander or curry leaves and serve these rasiya muthias warm. Some people like to sprinkle crunchy sev on the top but it’s not essential. The rasiya muthias wil have the hot tangy taste – perfectly filling for on a cold day.
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