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LILA'S PALAK MUTHIA (VEG KEBAB)

Hats off to Mummy Patel (Lila) for repeatedly giving me this recipe via telephone. Every few months I ring her up and tell her I need the Muthia recipe again please. Since being married and leaving the nest she resists yelling at me but I know what is going through her mind. “Why didn’t you write it down you lazy girl!” Well this week I did write it down and tested one last time to share with you all. I sent my brother a final pic and immediately he asked if our mummy had sent me a care package because they looked exactly like hers. I proudly told him I made them myself. Now you can make them too with this easy recipe. 

Traditionally muthias, Gujrati kebabs, are steamed and then tempered but our family prefers them with a crisp shell and soft interior. We cook them directly in the tempering. Although I used spinach in this recipe, you can use substitute with your choice of vegetable. I’ve previously made them with cabbage, fenugreek and zucchini. They were all equally desilicous! 

PREP TIME : 15 mins Cook time: 15 mins Total time: 45 mins

Ingredients:

For Muthia:
5 cups Chopped Spinach
1/2 cup Chickpea Flour by DG Pantry
1/4 cup Rice Flour by DG Pantry
1/4 cup Atta Flour by DG Pantry
2 tsp Ginger Garlic Paste by DG Pantry
2 tsp Thai Green Chili Paste by DG
1 tsp Turmeric Powder by DG Pantry
1 tsp Garam Masala by DG Pantry
1/2 tsp Salt
1 tbsp Olive Oil by Kirkland
1/3 cup Plain Yogurt of Choice

For Tempering:
2 tsp Mustard Seeds by DG Pantry
1/4 tsp Asafoetida Powder by L.G.
12 Curry Leaves
1 tbsp Olive Oil by Kirkland

Directions:

  1. In a large bowl, combine all the ingredients for muthia. Use your hands and ensure all ingredients are well combined. 

  2. Place about 2 tbsp of muthia mixture in the palm of your hands and lightly squeeze to make kebab shapes about 2 inches long. Repeat for all the mixture.

  3. Heat a large skillet on medium heat. Skillet should have a lid. Add and heat oil. Add mustard seeds, asafoetida powder and curry leaves. Cover with lid. Once popping sounds of mustards seeds slow down turn off heat. Wait 2 to 3 minutes until tempered oil cools

  4. Place muthias in tempered oil. Ensure they are not touching. Turn on heat to medium high. 

  5. Brown each side to 2 to 3 minutes turning them gently.

  6. Lower heat to medium low and cover with lid. Let muthias steam for 5 minutes.

  7. Turn them over one last time and steam again with the lid on for another 5 mins.

  8. Voila it’s ready! Serve with Heinz Ketchup as a dipping sauce. Tag your creations @desigalli and @priavanda.

15 MINUTE SPICY COCONUT CHUTNEY

With the launch of Idli Loaf & Sambhar by Seema Kumar yesterday we knew you need a desilicious coconut chutney to go with it. This is mummy’s recipe which took me a while to perfect because I could never get exact measurements. She is vague over the phone with put a little bit of this and a little bit of that..lol Finally face timed her while she was making it so I could get the taste I was craving.

Ingredients:
Curry Leaves
Ginger Roots
Grated Coconut by DG Pantry
Split Ural Dal by DG Pantry
Channa Dal by DG Pantry
Plain Yogurt
Mustard Seeds by DG Pantry
Cooking Oil
Thai Chilis
Lemon

Tools:
Blender
Mixing Spoon
Small Fry Pan with lid
Measuring Spoons
Measuring Cup

Recipe is available on our blog. Link in the Bio

Instructions:

1.    Wash all fresh produce

2.    Prep Ingredients: 1 inch of Ginger Root, 30 Curry Leaves, 1 cup of Grated Coconut by DG Pantry, 1 tsp Split Urad Dal DG Pantry, 1 tsp Channa Dal by DG Pantry, 1 tsp Mustard Seeds by DG Pantry, 1 cup Plain Yogurt, 2 tbsp Cooking oil, 5 Thai Chilis, ¼ Lemon and ½ tsp Salt.

3.    Heat small fry pan on medium heat. Dry roast Spit Urad Dal by DG Pantry and Channa Dal by DG Pantry for 2-3 minutes until slightly brown. Turn on and let cool and add to the blender.

4.    Heat same fry pan on medium heat. Heat Cooking Oil. Add Mustard Seeds by DG Pantry and the Curry Leaves. Cover with lid. Once the mustard seeds start to pop and curry leaves start to brown, turn of.

5.    Add the following to blender: plain yogurt, grated coconut, ginger root, thai chilis, salt, mustard seeds with curry leaves and squeeze in lemon juice. Blend until ingredients are combined and curry leaves are finely chopped.

6.    Taste and adjust salt and lemon if needed. Voila! Enjoy with your Idli Loaf & Sambhar by Seema Kumar.

-Chef PriaVanda

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KURKURI BHINDI

We are doing a meatless/dry month for the Hindu holy month of Shravan. Both Bae and I are big carnivores but this easy Kurkuri Bhindi recipe by Nisha Vedi Pawar of @lovelaughmirch has been on rotation and pairs well with any lentil dish and chappatis. 

Also did you know that okra has health benefits? "On the inside Okra has seeds and is a little slimy, which puts people off. However it is this gel-like substance called mucilage, which can bind to cholesterol during digestion, causing it to be excreted rather than absorbed into your body. This is why I love this vegetable. With a genetic predisposition to high cholesterol (typical Pitta Predisposition) this vegetable can lower your cholesterol and in addition due to the polyphenols can lower they inflammatory markers associated with heart disease." -@plant.to.table

Recipe serves 4

Ingredients:

  • 1 lb Bhindi (Okra) cut lengthwise into 4 pieces each

  • 2½ tbsp Cooking Oil

  • 1 tsp Coriander Powder by DG Pantry

  • 1 tsp Fennel Seeds by DG Pantry; coarsely crushed

  • ½ tsp Turmeric Powder by DG Pantry

  • ½ tsp Cumin Powder by DG Pantry

  • ½ tsp Chaat Masala by DG Pantry

  • ¼ tsp Degi Mirch by DG Pantry

  • ½ tsp Salt, adjust to taste

Method:

  1. Pre-heat oven to 425 F (218 C)

  2. Lightly oil a large baking sheet and set aside.

  3. In a bowl add the cut okra, oil and spices. Toss gently ensuring all the pieces get coated.

  4. Arrange them in a single layer on the baking sheet.

  5. Bake for 15 minutes on the middle rack. Remove, flip the okra and bake for 5-7 more minutes. They should be crisp and dark green.

  6. Remove from heat, sprinkle with more chaat masala and let rest for 2-3 minutes before serving.

Notes:
Tips For Making Best Kurkuri Bhindi:

Choose fresh and tender okra, you can test the freshness of your okra by bending the tip of it, if it snaps it’s fresh. 

Wash and throughly pat dry the okras. You don’t want any extra moisture to remain. Slice okra lengthwise and as thinly as possible

Ensure the oven is fully preheated before you put it in to bake.

MOONG DAL CHAAT

Moong Dal is super healthy and full of proteins, fibre, vitamin c and vitamin K. Just soak half a cup of Green Moong in a little water for about 2-3 days. 

This recipe serves 2 and can be easily doubled to serve 4.

Ingredients:
1/2 cup sprouted DG Pantry moong dal
1/2 cup chopped tomato
Handful of chopped Cilantro
1/4 cup chopped red onion
2 tablespoon of DG Pantry Tamarind Chutney
2 tablespoon of DG Pantry Mint Chutney Chutney
2 cups of Bhel poori mix
Fine shev by Bombay Kitchen for garnish.

Directions:
Combine and the ingredients except fine shev. Toss and plate. Garnish with fine shev. You can view my stories/highlights for directions.
Voila easy summer lunch or snack.
#letschaat @desigalli

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SPROUTED MOONG DAL AND MUSHROOM BURGER

Ingredients for 4 burgers:

- 1.5 cup sprouted DG Pantry Moong Dal
- 4 cups vegetable stock @bouforyou
- 225g chopped mushrooms of choice
- 4 tbsp oil of choice
- 1 large crushed garlic clove - 1 tsp. salt
- ½ tsp. DG panty cumin powder
- ½ tsp. DG panty coriander powder
- ½ tsp.DG pantry garam masala
- ¼ cup oat flour (made from DG pantry old fashioned oats)

Condiments:
- 1/4 cup Fresh Desi Galli Tamarind Chutney
- 1/4 cup Fresh Desi Galli Mint Cilantro Chutney
-1/4 red onion thinly sliced
-4 lettuces leave of your choice
-4 sandwich buns of choice

Method:
- Preheat an oven to 350F
- Grease and line a baking tray (I save time by using parchment paper)
- Add the sprouted moong dal to a deep pot with the stock and simmer until they soften, approximately 30 minutes
- Drain sprouted moong dal and set aside
- Heat a frying pan to a medium heat and add 2 tablespoons of the oil
- Add the mushrooms and cook to release any water, 2-3 minutes
- Add the crushed garlic, salt, cumin, coriander and garam masala and sauté - Mix & cook for another 4-5 minutesO
- Once cooked, there should be no water
- In a medium prep bowl, add the moong dal and sautéd mushrooms. Mush together keeping some of the bean’s whole for texturen
- Add the oat flour and bring the mixture together. You want to mold the patties in your palm, if the mixture is loose add more oat flour
- Divide the mixture into 4 and use your palm to mold into patties, flattening slightly as you do so
- Drizzle the remaining 2 tbsp of oil over patties and bake for 20-30 minutes at 350F or until crispy and brown
-Layer each bun with lettuce, patty, choice of chutney and red onions.
Voila easy summer recipe that can easily be serviced without the buns and just a side salad.
Follow @plant.to.table