Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, winter special gujarati lunch - undhiyu, puri, jalebi, chutney. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Winter special Gujarati lunch - Undhiyu, Puri, Jalebi, chutney is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Winter special Gujarati lunch - Undhiyu, Puri, Jalebi, chutney is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook winter special gujarati lunch - undhiyu, puri, jalebi, chutney using 76 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Winter special Gujarati lunch - Undhiyu, Puri, Jalebi, chutney:
- Take For ravaiya (stuffed brinjals)
- Prepare 3-4 baby size tender eggplants (ravaiya na ringan)
- Take 1 tbsp grated fresh coconut
- Make ready 1/4 tsp salt
- Prepare 2 tbsp chopped coriendar leaves
- Take 1 tsp dhaniya jeera
- Make ready 1/2 tsp chilli powder
- Make ready 1 tbsp peanut powdered
- Prepare 1 tsp sugar
- Make ready For muthiya:
- Take 2-3 tbsp chana flour
- Prepare 1/4 tsp salt
- Take 1/2 tsp garlic paste
- Prepare 1/2 tsp green Chilli paste
- Prepare 3 tbsp chopped fenugreek leaves (or 1tbsp kasuri methi)
- Take 1/4 tsp turmeric powder
- Prepare 1/2 tsp red chilli powder
- Take 1 tsp sugar
- Take 1 tbsp oil
- Make ready 1 tsp more or less water to bind (if required)
- Make ready For main sabzi
- Make ready 8 tbsp oil
- Get 1 tomato
- Make ready 4 medium size potatoes
- Prepare 1 sweet potato
- Make ready 1 ratalu
- Get 1/2 cup tuver dana
- Make ready 1/2 cup valol papdi dana
- Prepare 1/2 cup green peas
- Prepare 3/4 cup surati papdi (3 seeded small valol) / regular valol papdi
- Make ready 2 tsp lemon juice
- Prepare 2 or more tsp sugar
- Prepare As per taste Salt
- Prepare 2 heaped tablespoons garam masala
- Prepare 1 heaped tablespoon dhaniya jeera powder
- Get 5 green chillies cut into two(ablong)
- Take 1 tbsp more or less chilli powder
- Take 1 glass water
- Get 1/2 tsp ajwain
- Take 1/2 tsp jeera
- Make ready 1/2 tsp mustard seeds
- Take As required Oil to fry
- Prepare 2 tbsp Chilli, ginger, garlic paste
- Prepare For garnishing:
- Make ready As required Green chutney
- Prepare Some Sev
- Take As required Grated coconut
- Make ready As required Chopped coriander
- Take For green chutney
- Prepare 1 cup Coriandar leaves
- Prepare 1 tsp lemon juice
- Prepare 1 1/2 tsp sugar
- Take 3-4 green chillies
- Make ready 3 tbsp water
- Prepare 2 inches piece coconut
- Take 4 cloves garlic
- Get For Jalebi
- Prepare 100 grams maida
- Take 1 tsp cornflour
- Make ready 1 tsp vinegar
- Take 1 drop yellow or orange food colour
- Make ready 1 tsp curd
- Prepare 1 pinch baking soda
- Make ready 1/4 cup water (or as required)
- Make ready As required Oil for frying
- Prepare For sugar syrup***
- Prepare 125 grms sugar
- Make ready 1/4 cup Less than water
- Prepare Few Strands of saffron
- Prepare 1 pinch cardamom powder
- Make ready 1/2 lemon juice
- Take For Puri:
- Take 1 measuring cup wheat flour
- Get 1/4 tsp salt
- Make ready 1 tsp oil
- Prepare As required Water/milk to knead dough
It is extremely healthy as it contains nutritious vegetables and it's also filling. Enjoy spicy undhiyu recipe in gujarati language by tasty gujarati food recipes blog, celebrate uttarayan festival with delicious mouthwatering undhiyu. Traditional Undhiyu is laden with oil with deep fried seasonal vegetables, that give it the authentic taste. It is not only a winter special but a delicacy people enjoy after a good kite flying competition during Uttarayan too.
Steps to make Winter special Gujarati lunch - Undhiyu, Puri, Jalebi, chutney:
- Prepare all vegetables as shown in the picture. If you have the 3 seeded valol papdi, just remove the head and the tail part-no need to split open. Mix ingredients for ravaiya and stuff in the brinjals. I didn't have ravaiya brinjals, so I just used a large brinjal that was available.
- Combine tuver Dana, peas and papdi dana in a pressure cooker. Add 1/2 cup of water, a pinch of turmeric powder, 1/4 spoon salt, and a pinch of asafoetida in it. Cook till a whistle blows. Deep fry potatoes and sweet potatoes (seperately) till they are tender.
- Combine ingredients for muthiya and make marble size balls. Deep fry them in the oil.
- Heat oil for the main sabji in a thick bottom pan. Crackle mustard, then jeera and then ajwain. Add and fry Chilli, ginger, garlic paste. Then add turmeric powder and asafoetida. Place stuffed brinjals gently in it followed by valol papdi. Toss or stir very gently. Add 2 tbsp oil to control the temperature of oil and to prevent papdi from getting fried in the oil. Cover the pan with a plate with some water in it. Cook on slow heat till brinjals and papdi tender. Keep stirring in between.
- Then add fried potatoes and sweet potatoes, boiled mixed peas, green chillies, left over stuffing from ravaiya and tomatoes followed by all the powder spices, sugar and lemon juice. Very gently combine everything, cover again till oil oozes to ensure that the spices are cooked and absorbed well.
- Add a glass of water and muthiya. Taste and adjust spices if needed. Gently cut through the sabzi with a spetula so that the water can reach till the bottom. Cover and simmer till oil is seen on the top.
- TIP ON SPEEDING UP : prepare ravaiya first. Then cook them as explained in step 4. Frying potatoes, making muthiya and boiling peas -all can be done when the ravaiyas are getting cooked as they take long time to cook.
- TIP on taste : Undhiyu is supposed to be slightly on sweet side. Even the green chutney should have outstanding sweetness.
- OTHER TIPS : 1. muthiyas are the game changers. You may want to more muthiyas if you like. 2. Add muthiyas only towards the very end. Cook only for 3-5 min after adding muthiya or else they'll break in sabji. 3. If ratalu is available, that can be added after frying like the potatoes. 4. While cooking valol with ravaiyas ensure that valol does not get fried and chewy due to overcooking. If doubts, you may add it a little while after the ravaiyas.
- For Instant Jalebi, combine maida, cornflour, curd, baking soda, vinegar, food colour and mix well. Add water as required to make it a smooth paste with ribbon consistency. Pour the batter in a bottle with a nozzle, like a sauce bottle. Combine sugar, water, saffron and cardemom powder in a pan. Put it on flame to cook
- Boil till you get one string consistency (take a drop of it between your thumb and finger. Rub them together till it's temperature drops a bit. It should feel oily/slimy. Pull the fingers apart and you'll see a thin single sting forming). Remove from heat. Add lemon juice and let it cool a bit. Heat oil. Squeeze the bottle over hot oil and go around to form Jalebi in oil. Fry on both sides till crunchy.
- Remove from oil, deep it in sugar syrup to cover it with the syrup evenly. Remove from syrup. Prepare all jalebis similarly. Ensure that the syrup is not hot or else it will make Jalebi loose. Jalebi can be consumed hot or at room temperature, but the hot one tastes nicer.
- For Puri, combine wheat flour, oil and salt. Make semi stiff dough using water or milk. Make a cylindrical roll of dough and cut villas. Roll puris, not too thick like Bhakhri nor too thin like rotli. Fry in smoking hot oil. It will not puff if the oil is not hot enough. Remove it from oil and serve hot with Undhiyu.
- For chutney, combine the ingredients for chutney, grind and make smooth. Serve with undhiyu. This chutney should be a bit on sweeter side do as to go well with undhiyu.
- Gently take out the sabji in a serving in bowl. Garnish with grated coconut, coriander leaves and sev. Serve hot with puri and green chutney. Traditionally, jalebi is served with Undhiyu and Puri.
Traditional Undhiyu is laden with oil with deep fried seasonal vegetables, that give it the authentic taste. It is not only a winter special but a delicacy people enjoy after a good kite flying competition during Uttarayan too. So go ahead, fly some kites with your family and enjoy this healthy undhiyu recipe. For most Gujaratis, winter isn't winter without the steaming bowls of Undhiyu gracing their dining tables. Undhiyu means 'upside down' in Gujarati - the name is drawn from the traditional method used to cook Undhiyu in rural Gujarat.
So that is going to wrap it up for this special food winter special gujarati lunch - undhiyu, puri, jalebi, chutney recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
