Rice Muthias a.k.a rice dumplings in gravy

This recipe for Rasa Muthiyas is one of my all time favorite comfort recipes.  To explain in brief, this is a recipe of rice dumplings. Muthiyas are made from many things - sweet gourd (lauki), horse radish (mooli) sometimes, but I like the one made from rice. Best part is this recipe uses up any rice that is left-over.

On an aside, do you have qualms about using the word left-over? Is its usage unparliamentary? Well, in mixed company I used this word once, and was rather surprised by the reaction to its usage. As if the entire food had suddenly turned stale. After this, am somewhat cautious to use this word.....

OK, anyways, back to Ras Muthiyas (Rice Muthias)
Ingredients - Cooked rice, curds (3-4 spoons), Indian cooking masalas, onion, a piece of tamarind, coriander, gram flour
Method - If you know some rice on the table is not finished, put some curds in this - to both soften and sour it.
Then add some gram flour (besan), masalas (salt, chilli powder, coriander powder, pinch of turmeric) to this mixture. Consistency should be such that it is an extremely thick, unbroken batter.

Then, cut one onion very finely and fry it till its pink in some oil. To this add water, add tamarind, salt, turmeric, chilli and coriander powder. Taste the broth, it should be slightly sour. When this begins to boil, drop small balls of the rice and gram flour batter, allow for a good boil for 5 minutes, the dumplings should be cooked. Garnish this with green coriander. You can also add chopped onions, finely chopped chillies for taste and flavour. I will post the picture when I make it next, hopefully soon.

Yum, yum! No one makes it better than my Mom!!!

On days when I am extremely lazy to cook, but need to pamper myself as well, I make this one. It has that warm, caring, homely taste to it, effortless to make, and quick too.

Muthia - as I make it

Rotli nu shhak (Roti ki sabji)
Ingredients -
A few rotis, yogurt (curds), regular Indian masalas, garlic (optional)
Method -
Make small pieces of the rotis.
Churn the yogurt to a buttermilk consistency, by adding water.
In a saucepan, add some oil, then a few mustard seeds. Once they splutter, add asetofeida.
Add the salted buttermilk to this and pounded garlic. To this add, some chilli and coriander powder.
Once the mixture begins to boil, add the roti pieces and there is this hot, brothy mixture with the sharp garlic and wholesome buttermilk taste ready.