Recipe: Perfect Winter special Gujarati lunch - Undhiyu, Puri, Jalebi, chutney

Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney. This winter make this traditional Gujarati Recipe Undhiyu with fresh winter vegetable and muthiyas. Do try making this Guajarati Sabji and serve it with garama garam puri and dessert of your choice. Undhiyu is one of the most traditional recipe of Gujarat which is made up of many winter vegetables combined together with perfect crispy.

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 winter recipes are outrageous and have amazing flavors. Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney very diverse and have ideal sense that unique. Several kinds of Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney recipes are also sufficient easy to process and dont take long. Even though not everyone likes Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney food, nowadays few people are getting attached and like the various Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney foods available. This could be visible from the number of restaurants that supply Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney as one of the dishes. You can cook Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney using 76 ingredients and 15 steps. Here is how you achieve it.

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

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

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. These include dishes made from jaggery, barley, millets, etc. Odkryj Winter Special Gujarati Undhiyu Served Puri stockowych obrazów w HD i miliony innych beztantiemowych zdjęć stockowych, ilustracji i wektorów w kolekcji Shutterstock.

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

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..

Codziennie dodajemy tysiące nowych, wysokiej jakości obrazów. The recipe differs from city to city.

Got ingredients for production Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney recipes is also not difficult. You can easily get the main ingredients at the nearest supermarket and even on the market. There are ample types of Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney that are convenient and quick to process into delicious dish. You can always practice this Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney recipe at home, and can presenting it to your children and extended family. If you wish to cook another foods on our website, we prepare sundry types of food recipes which are of course very delicious and enjoyable to enjoy, please try them.

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