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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, winter special gujarati lunch -  undhiyu, puri, jalebi, chutney. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney is something which I’ve loved my whole 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. · Surti Undhiyu aka Gujarati Undhiyu, is a winter delicacy. Gujarati Undhiyu Recipe is a very famous Gujarati Traditional Dish.

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

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. Undhiyu is specially made in winter as some veggies used for making are only available in winter.

Instructions 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.

Undhiyu recipe - undhiyu is a one pot vegetable casserole dish that is the hallmark of Gujarati vegetarian cuisine. 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. Many Gujarati homes make special winter vegetable preparations daily, using green tuvar dana or pigeon peas and methi leaves or fenugreek leaves.

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