Over the weekend I was teaching at Demuths Cookery School in Bath. We had a lovely group of students from all walks of life. I always start my classes with a dish that is so fundamental to Gujarati food – Kicheree. It was what I snacked on through my exams, sustained me throughout my pregnancy when I couldn’t tolerate richly spiced foods and is now my protein of choice after the long training runs I’m doing for the London Marathon. My problem with kicheree is that I make too much and even after freezing portions for the week there is some left! Well it matters not because there are so many ways to use it and a favourite of mine is Rasiya Muthiya.
Muthiya are basically steamed dumplings made with all kinds of different veg even beetroot greens like my last post. Instead of steaming and stir frying lightly you can also cook them in a sauce – rather like meatballs.
I’ve used kicheree as my base today and no vegetables as market day is tomorrow so it’s pretty bare. Because I need any extra protein I can get I have made my sauce using coconut milk so this is a super rich and creamy version which I guess would be akin to an English ‘korma’.
Coconut Rasiya Muthiya