Oats Spinach Muthiya

Muthiya is a traditional healthy Gujarati(western India) snack made with different kind of flours, vegetables and spices. The dumplings are steamed and then quickly pan fried in a tempering of sesame & mustard seeds, curry leaves and lemon juice. The balance of flavors is impeccable- sweet, spicy, tangy, yum! These irrestible, soft and crispy savory bites are good for breakfast or any time snack.

My recipe uses oat flour and chickpea flour skipping the wheat flour(which is traditionally used).The recipe is vegan and gluten free. “Mutthi” or a making a fist how the dumplings are shaped traditionally and that’s why the name. You can make fistfuls or make oval shape dumplings of dough or make long rolls and slice them(that what I find easiest to do).

Oat flour & besan dough studded with vegetables – I like to use grated lauki(opo squash) & loads of spinach and with a kick from fresh ground green chillies and ginger, these dumplings are super flavorful.

A few things to keep in mind when you make muthiya:-

  • Don’t make a very dry or a very soft dough. Since we are adding grated lauki, due to salt, the juices will be released and that’s majorly enough to bind the dough once you start squishing. Add a tablespoon or two of water if needed or you can use a dollop of yogurt as well (gives it a very good taste).
  • You can substitute lauki(opo squash) with zucchini or finely grated cabbage. Instead of spinach you can add methi (fenugreek) leaves or a combo of leafy greens.
  • Don’t make a very large batch. In my opinion, as compared to dhokla, these don’t store that well after getting pan fried, make a small batch and consume right away or same day. However, the steamed muthiya can be sliced and frozen. I make them a night before many times and temper when I am about to serve!
  • I like to grind my own oats and not grind them super fine. The texture of the muthiya is great that way. I find that using store bought oat flour makes them a bit sticky. You can substitute oats with wheat flour as well if you wish.
  • You can steam the muthiya in Instant pot as well. Find the recipe here which explains the IP method well.
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Oats Spinach Muthiya (Vegan & Glutenfree)

A popular gujarati snack made with oats, chickepea flour and vegetables like spinach & bottle gourd. Pairs beautifully with chai.
Course Appetizer, Breakfast, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

For the Muthiya

  • 1/2 cup ground oats (dont super fine)
  • 1/2 cup besan(chickpea flour)
  • 3/4 cup finely chopped spinach
  • 1/2 cup grated lauki (opo squash)
  • 1 tsp cumin powder
  • Pinch of ajwain seeds
  • 2 tbsp ginger green chilli paste ,simply pound 1.5 inch knob of ginger and green chilies in mortar pestle
  • 2 tsp coriander powder
  • 1/4 tsp tumeric powder
  • 1/2 tsp red chilli powder
  • 2 tsp sugar
  • 1-2 tbsp fresh lemon juice
  • 1/4 tsp baking soda
  • 3 tbsp oil
  • Salt to tatse
  • water or yogurt (if needed)

For tempering

  • 3 tbsp oil
  • 1 tsp black mustad seeds
  • 1 dried red chilli
  • 2 tsp white sesame seeds
  • 6-8 curry leaves

To sprinkle

  • Sugar, Lemon Juice, Cilantro, Grated coconut(optional)

Instructions

  • Brush a little oil on the base of your steamer basket or dish. Set up your steamer arrangement by filling it with water and keep it ready to go.
  • In a large bowl, add all the ingredients listed under "Muthiya" except water. Gently start squishing everything to combine. The lauki and spinach will start releasing their juices and you would be able to almost bring the dough together. If needed, add a tablespon of water at a time to form a firm yet soft dough. You can use yogurt in place of water as well. Dont knead the dough too much. Once a ball is formed, dough is ready.
  • Cover the dough with a cloth and rest it for 10 minutes. Meanwhile start your steamer so that the water is boiling when you are ready to steam.
  • Divide the rested dough into two portions. Shape the dough into thick logs.
  • Place the logs in the steamer. Make sure that the water is boiling when you place the logs. Steam for 18-20 minutes until a skewer when inserted in the middle comes out clean.
  • Switch off the stove and let sit covered to continue cooking in residual steam. After about 10-12 minutes when the logs are cool to touch, using a sharp knife, slice the logs into small portions. Use knife in a saw manner so as to not squish when you slice.
  • In a wide pan, add the oil for tempering. Crackle dried chilli, mustard and sesame seeds. Add the curry leaves, they will splutter. Place the sliced muthiya in a single layer in the tempering. Let pan fry for 3 minutes. Flip and repeat on the other side.
  • Once the muthiya are pan fried lightly, switch off the stove. Sprinke sugar, lemon juice and chopped cilantro. Add the grated coconut if using.Serve immendiately!

Cashew Yogurt Tofu & Bell Pepper Masala (Vegan)

A super flavorful tofu and colored bell pepper curry that will please your tastebuds whether or not you are vegan. When I am entertaining, I try to have a few dishes in the menu keeping in mind speciality diets of few my guests and this tofu masala always appeals to everyone. The creamy texture of the curry along with satisfying plant protein from tofu is pleasantly satisfying.

It is super creamy due to use of the cashew yogurt and fine ground almonds, you can skip the powdered nuts though if you wish. Also,you can switch up to oat milk yogurt or any nut free yogurt in case of nut allergies. The spices in the masala are usual indian kitchen spices, you can deep fry the tofu before adding it to the base. The curry is super quick to make and pairs beautifully with rotis or rice.

If you don’t want to use tofu,you can add anything you like to it right from cauliflower to soy nuggets to potatoes to chickpeas. Sometimes its a good to experiment and experience the nuances of restrictive cooking and I really enjoyed creating this recipe for my vegan readers.

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Cashew Yogurt Tofu & Bell Pepper Masala

A vegan curry in afresh tomato & cashew yogurt sauce with tofu and colored bell peppers.
Course Main Course
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 3 tbsp avocado oil or olive oil
  • Whole Spices – 1 bay leaf, 3 green cardamom, 2 cloves and 1 inch cinnamom stick
  • 1 cup thinly sliced onions
  • 2 tbsp ginger garlic paste (simply smash 6-7 garlic cloves with 1 inch ginger shoot in a mortar pestle)
  • 1/2 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1/2 tsp tumeric powder
  • Red chilli powder to taste
  • 5-6 tomatoes blanched and pureed (about 2 cup thick puree)
  • 1/4 cup super fine ground almonds (or cashews)
  • 6 oz extra firm tofu, cubed
  • 1 cup colored bell pepper chunks
  • 2-3 tbsp cashew yogurt
  • Warm water to thin the curry, as needed
  • 1 tsp kasuri methi (crushed slightly)
  • 1.5 tsp garam masala (adjust to taste)
  • Salt to taste

Instructions

  • In a large wide pot or slighly deep pan, heat up the oil on medium heat. Temper the oil with all the whole spices and saute for 10-12 seconds.
  • Add the onions next and saute on medium heat for 6-8 minutes untill soft and lightly browned. Dont darken.
  • Next add the ginger garlic paste and saute for 10-15 seconds till the raw smell goes away.
  • Add all the powdered spices next – cumin, coriander, tumeric and red chilli. Add 2-3 tbsp water and saute the spices in oil for a minute or so.
  • Add the tomato puree next and cook for 6-8 minutes untill you see oil bubbles seperating. If the masala is looking too dry, add a little warm water at this point.
  • Add the ground almond and bell peppers next and salt the curry. Let peppers cook in the tomato masala for about 2-3 minutes.
  • Next add the cashew yogurt and mix well with the masala.Check and adjust the salt. Let simmer for 2-3 minutes taking care that bell peppers dont soften too much.
  • Add the tofu cubes next and using a spatula, very carefully combine them with everything. At this point if you want, add warm water to adjust the consistency of the masala. Dont mix too much else tofu will break. Avoid cooking on high heat.
  • Let everything simmer for 5-6 minutes on low medium heat. Finish off with garam massala and kasuri methi. Combine gently. Switch off the flame. Let rest for 20 minutes before serving.

Baingan Aloo (Eggplant & Potato Stirfry)

Eggplant season is here and I am all over it. Biting into that sweet flesh dotted with soft seeds, I always admire how this delicious vegetable absorbs any kind of goodness thrown to it in good measure.Be it the flavored oils or the profusely strong-tasting spices,squirts of citrus or a mellow yogurt dressing, it takes all. Robust yet so simple and earthly to relish, I have been regularly making eggplant  pakoras and bharta, roasting it, open fire grilling it and what not.

I totally disliked it as a kid and the same was true for most members of our family. Except for pakoras, I rarely touched it. In the real way, I embraced it as an edible item during those couple of years when I turned a pure vegetarian.

I always like September for the overlap it brings – the summer bounty is still in the markets but the autumn produce can be spotted on the stands. I am still getting to slice fresh strawberries for my daughter’s breakfast and at the same time I hand over crunchy apples to her as a snack. It is so fascinating how seasons change and that change is first thing evident in the farmer’s markets. I went for grocery shopping the labor day weekend and was surprised how pears and apples have popped overnight on the stands.Can you believe I spotted a few pumpkins and parsnips already! Gosh, where did summer go.

For us, especially on the days when like to keep it meat free, a simple meal comprises of lentils, a dry vegetable curry and rice. We sit down to eat together, mostly eat with our fingers, squeezing out that juicy flesh off the peel, smashing the potatoes and mixing it in with ghee smothered dal-rice. Yum! If not with rice, you could roll this up inside whole wheat flatbreads if you like. Go make some before the season goes away.

Ingredients (Serves 2-3)

  • 4 tbsp mustard oil (or olive/canola oil)
  • 1/2 tsp fenugreek seed
  • 1/4 tsp cumin seeds
  • 1 tbsp finely chopped garlic
  • 1/4 tsp hing (asafoetida powder)
  • 2 medium potatoes, peeled & cut (I use yellow potatoes)
  • 1 tbsp water
  • 1/2 tsp turmeric powder, divided
  • 1 medium globe eggplant or 4-5 japanese eggplants
  • 1/2 cup finely chopped tomatoes (I use fresh roma)
  • 1/2 tsp red chili powder (or to taste)
  • 1/4 tsp amchoor (dry mango powder, skip or use fresh lime juice to taste)
  • scant pinch of garam masala (optional but lends a nice smoky hint)
  • 1 tsp kasuri methi (dry fenugreek leaves)
  • Salt to taste
  • Chopped Cilantro to garnish

Method

In a kadhai/wok, heat up the oil. If you are using mustard oil you will need to heat it up for up to 1-2 minutes to do away the raw smell. Just take care that is not smoking. Once the oil is hot, reduce the heat to low and add the fenugreek and cumin seeds.Let crackle. Immediately add the garlic and hing. Let cook for 5-7seconds taking care they do not burn.  (You do not want the garlic to turn bitter as it changes the taste of the recipe, take the kadhai off the heat if you feel that its too hot)

Add the potatoes next and let their outer surface crisp up for 1-2 minutes. Sprinkle a little salt and 1/4 tsp turmeric powder as they brown. Next, add 1 tbsp water, cover and let cook on medium low heat till the potatoes are 50% tender.

Meanwhile, wash the eggplant and cut it up roughly the same size as the potatoes.

Add the eggplant along with tomatoes, rest of the turmeric, red chili and dry mango powder. Also add the salt. Mix well so that everything is covered in spices. Cover and let cook till both eggplant and potatoes are tender. On medium low heat this should take 7-10 minutes.(This time will depend on the variety and size of the vegetables)

Take off the lid and sprinkle the garam masala and kasuri methi. On high heat, gently toss everything for another 1-2 minutes.

Garnish with cilantro & serve.

Hara Baingan Bharta/Herby Roasted Eggplant

Herby and fresh, this smoky roasted eggplant bharta will convert non- eggplant lovers. Bharta refers to anything “smashed” in hindi and here it is the consistency of roasted eggplant. Full of robust flavor of garlic, ginger, raw mustard oil and fresh herbs, this bharta is an old family recipe.

Originally, this bharta was made during winters, on Makar Sankrati day along with khichdi but here in the States, the eggplant season starts mid July – August so I prefer making it more during summer time. Its really fresh, not much cooking is involved and the fresher the eggplant, the better the taste! I have changed the recipe a bit from how it used to be to fit our tastes and convenience. In those days, the herb mixture was prepared on sil batta (stone grinder) but I use food processor for the same. Secondly the garlic and ginger were added raw, but I add them to hot oil before mixing in.

This is a very easy recipe and you can do the little prep that is needed while the eggplant is roasting. You need lots of herbs, ginger, garlic and green chilies. Its super fresh and very light, like I mentioned. Mustard oil is a very prominent flavor here, however if you don’t want to consume it, use olive oil. Mind you, the taste will be different.

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Hara Baigan Bharta/Herby roasted eggplant

Smoky and herby eggplant dish made with roasted eggplant, ginger, garlic and lots of herbs. This light vegan eggplant dish comes together very quickly and is perfect for summer meals.
Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 servings

Ingredients

  • 1 large italian eggplant
  • 1 small bunch fresh cilantro with stems, roughly chopped
  • 4 scallion stalks, roughly chopped
  • 10-12 fresh mint leaves
  • 2 garlic cloves
  • 1 tsp salt
  • 1/2 tbsp fresh lime juice
  • 1 tsp mustard oil, to be added raw
  • 1.5 tbsp mustard oil
  • 1 tbsp finely chopped ginger
  • 1.5 tbsp finely chopped garlic
  • 1/2 tsp cumin seeds
  • 2 Thai bird green chillies, adjust to taste

Instructions

  • Rinse the eggplant very well and dry with a paper towl. Roast the eggplant on direct fire until its skin is charred and its soft and fleshy. You can grill on outdoor grill or roast the the eggplant in oven as well.
  • Let eggplant cool slightly, peel off the skin, little bits of chared skin is okay. Add the peeled eggplant to a bowl and mash it using a fork.
  • While the eggplant is roasting, add all the fresh herbs + 2 garlic cloves to a food processor and pulse 6-7 times.
  • Add the processed herbs to the eggplant along wirg salt, lime juice and 1 tsp raw mustard oil.
  • In a small pan, warm up 1.5 tbsp mustard oil for about 2 minutes. Remove from heat and immediately add chopped ginger & garlic, chilies and cumin seeds.
  • Immediately add on top of eggplant and mix well until everything is combined. Taste and adjust the salt.
  • Let sit for 15 minutes before serving. Enjoy!