Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney
Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, winter special gujarati lunch -  undhiyu, puri, jalebi, chutney. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney is something which I’ve loved my entire life.

Suchen Sie nach Winter Special Gujarati Undhiyu Served Puri-Stockbildern in HD und Millionen weiteren lizenzfreien Stockfotos, Illustrationen und Vektorgrafiken in der Shutterstock-Kollektion. Jeden Tag werden Tausende neue, hochwertige Bilder hinzugefügt. Undhiyu is a special Gujarati dish, eaten during winter.

To get started with this recipe, we must 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:
  1. Prepare For ravaiya (stuffed brinjals)
  2. Prepare 3-4 baby size tender eggplants (ravaiya na ringan)
  3. Make ready 1 tbsp grated fresh coconut
  4. Get 1/4 tsp salt
  5. Get 2 tbsp chopped coriendar leaves
  6. Get 1 tsp dhaniya jeera
  7. Take 1/2 tsp chilli powder
  8. Make ready 1 tbsp peanut powdered
  9. Take 1 tsp sugar
  10. Prepare For muthiya:
  11. Make ready 2-3 tbsp chana flour
  12. Get 1/4 tsp salt
  13. Take 1/2 tsp garlic paste
  14. Prepare 1/2 tsp green Chilli paste
  15. Make ready 3 tbsp chopped fenugreek leaves (or 1tbsp kasuri methi)
  16. Get 1/4 tsp turmeric powder
  17. Get 1/2 tsp red chilli powder
  18. Get 1 tsp sugar
  19. Make ready 1 tbsp oil
  20. Prepare 1 tsp more or less water to bind (if required)
  21. Prepare For main sabzi
  22. Take 8 tbsp oil
  23. Take 1 tomato
  24. Get 4 medium size potatoes
  25. Prepare 1 sweet potato
  26. Take 1 ratalu
  27. Make ready 1/2 cup tuver dana
  28. Prepare 1/2 cup valol papdi dana
  29. Prepare 1/2 cup green peas
  30. Take 3/4 cup surati papdi (3 seeded small valol) / regular valol papdi
  31. Get 2 tsp lemon juice
  32. Get 2 or more tsp sugar
  33. Take As per taste Salt
  34. Prepare 2 heaped tablespoons garam masala
  35. Take 1 heaped tablespoon dhaniya jeera powder
  36. Make ready 5 green chillies cut into two(ablong)
  37. Take 1 tbsp more or less chilli powder
  38. Take 1 glass water
  39. Get 1/2 tsp ajwain
  40. Get 1/2 tsp jeera
  41. Get 1/2 tsp mustard seeds
  42. Get As required Oil to fry
  43. Make ready 2 tbsp Chilli, ginger, garlic paste
  44. Get For garnishing:
  45. Prepare As required Green chutney
  46. Prepare Some Sev
  47. Prepare As required Grated coconut
  48. Make ready As required Chopped coriander
  49. Take For green chutney
  50. Take 1 cup Coriandar leaves
  51. Get 1 tsp lemon juice
  52. Make ready 1 1/2 tsp sugar
  53. Get 3-4 green chillies
  54. Take 3 tbsp water
  55. Get 2 inches piece coconut
  56. Prepare 4 cloves garlic
  57. Make ready For Jalebi
  58. Get 100 grams maida
  59. Prepare 1 tsp cornflour
  60. Make ready 1 tsp vinegar
  61. Prepare 1 drop yellow or orange food colour
  62. Get 1 tsp curd
  63. Get 1 pinch baking soda
  64. Make ready 1/4 cup water (or as required)
  65. Get As required Oil for frying
  66. Make ready For sugar syrup***
  67. Get 125 grms sugar
  68. Get 1/4 cup Less than water
  69. Make ready Few Strands of saffron
  70. Get 1 pinch cardamom powder
  71. Prepare 1/2 lemon juice
  72. Make ready For Puri:
  73. Get 1 measuring cup wheat flour
  74. Get 1/4 tsp salt
  75. Get 1 tsp oil
  76. Make ready As required Water/milk to knead dough

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. 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. Undhiyu recipe - undhiyu is a one pot vegetable casserole dish that is the hallmark of Gujarati vegetarian cuisine.

Steps to make Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney:
  1. 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.
  2. 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.
  3. Combine ingredients for muthiya and make marble size balls. Deep fry them in the oil.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. TIP on taste : Undhiyu is supposed to be slightly on sweet side. Even the green chutney should have outstanding sweetness.
  9. 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.
  10. 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
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.

This is an easy undhiyu recipe that does not. 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. Gujarati Undhiyu is a delicious combination of vegetables and fenugreek dumplings cooked in an everyday masala. It can be served along with Methi Thepla, Khandvi, Puran Poli, Kadhi, Masala Chora Pulav, Paka Kela Raita and Mohanthal for a festive meal.

So that’s going to wrap this up for this special food winter special gujarati lunch -  undhiyu, puri, jalebi, chutney recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!