Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, winter special gujarati lunch - undhiyu, puri, jalebi, chutney. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Gujarati winter recipes are outrageous and have amazing flavors. All the dishes are unique in itself and many of it has health benefits too. In Winter, Gujarati people tend to eat heavy foods that help them get some inner warmth.
Winter special Gujarati lunch - Undhiyu, Puri, Jalebi, chutney is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Winter special Gujarati lunch - Undhiyu, Puri, Jalebi, chutney is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Get For ravaiya (stuffed brinjals)
- Get 3-4 baby size tender eggplants (ravaiya na ringan)
- Take 1 tbsp grated fresh coconut
- Prepare 1/4 tsp salt
- Prepare 2 tbsp chopped coriendar leaves
- Take 1 tsp dhaniya jeera
- Make ready 1/2 tsp chilli powder
- Get 1 tbsp peanut powdered
- Get 1 tsp sugar
- Take For muthiya:
- Get 2-3 tbsp chana flour
- Take 1/4 tsp salt
- Prepare 1/2 tsp garlic paste
- Get 1/2 tsp green Chilli paste
- Take 3 tbsp chopped fenugreek leaves (or 1tbsp kasuri methi)
- Take 1/4 tsp turmeric powder
- Get 1/2 tsp red chilli powder
- Take 1 tsp sugar
- Prepare 1 tbsp oil
- Take 1 tsp more or less water to bind (if required)
- Prepare For main sabzi
- Prepare 8 tbsp oil
- Make ready 1 tomato
- Take 4 medium size potatoes
- Get 1 sweet potato
- Take 1 ratalu
- Make ready 1/2 cup tuver dana
- Make ready 1/2 cup valol papdi dana
- Take 1/2 cup green peas
- Prepare 3/4 cup surati papdi (3 seeded small valol) / regular valol papdi
- Prepare 2 tsp lemon juice
- Get 2 or more tsp sugar
- Prepare As per taste Salt
- Get 2 heaped tablespoons garam masala
- Get 1 heaped tablespoon dhaniya jeera powder
- Prepare 5 green chillies cut into two(ablong)
- Make ready 1 tbsp more or less chilli powder
- Prepare 1 glass water
- Take 1/2 tsp ajwain
- Prepare 1/2 tsp jeera
- Get 1/2 tsp mustard seeds
- Prepare As required Oil to fry
- Get 2 tbsp Chilli, ginger, garlic paste
- Take For garnishing:
- Get As required Green chutney
- Make ready Some Sev
- Make ready As required Grated coconut
- Get As required Chopped coriander
- Make ready For green chutney
- Make ready 1 cup Coriandar leaves
- Make ready 1 tsp lemon juice
- Get 1 1/2 tsp sugar
- Take 3-4 green chillies
- Take 3 tbsp water
- Get 2 inches piece coconut
- Prepare 4 cloves garlic
- Take For Jalebi
- Make ready 100 grams maida
- Make ready 1 tsp cornflour
- Make ready 1 tsp vinegar
- Take 1 drop yellow or orange food colour
- Get 1 tsp curd
- Make ready 1 pinch baking soda
- Take 1/4 cup water (or as required)
- Get As required Oil for frying
- Take For sugar syrup***
- Make ready 125 grms sugar
- Take 1/4 cup Less than water
- Prepare Few Strands of saffron
- Get 1 pinch cardamom powder
- Get 1/2 lemon juice
- Get For Puri:
- Get 1 measuring cup wheat flour
- Take 1/4 tsp salt
- Prepare 1 tsp oil
- Get As required Water/milk to knead dough
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. So go ahead, fly some kites with your family and enjoy this healthy undhiyu recipe.
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.
The king of Gujarati cuisine, Undhiyu (and of course Uttarayan) is a special winter delicacy made from the choicest of fresh produce readily Enjoy it topped up with spicy green garlic chutney alongside puri and shrikhand for Sunday lunch with family. North Gujarat, Kacch, Kathiyawad and Surti Gujarat are four major regions of Gujarat and each of these bring their own uniqueness to Gujarati cuisine. Here is a list of Gujarati Food items that you absolutely can't miss: Khaman Thepla Khandvi Undhiyu Muthiya Handvo Fafda-Jalebi Lilva Kachori. Gujarati dishes are unique in their own way. They not only have a sweeter taste, but also a culture that is Undhiyu: Mix Vegetable.
So that’s going to wrap it up for this exceptional food winter special gujarati lunch - undhiyu, puri, jalebi, chutney recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
