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

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, winter special gujarati lunch -  undhiyu, puri, jalebi, chutney. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney is something which I have loved my whole life.

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.

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

Filed Under: Vegetables, Winter Special Tagged With: Gujarati Recipes, indian cuisine recipes. 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:
  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 is a special Gujarati dish, eaten during winter. 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..gujarati food gujarati recipe gujarati undhiyu health healthy india indian ingredient lunch masala meal mix mix vegetables mixed muthiya poori potato puri purple yam restaurant seasonal selective side spicy surat surti undhiyu sweet potato traditional undhiyu valor beans vegetables vegetarian winter. 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. Fafda Jalebi: A Blend Of Sweet & Salty.

So that is going to wrap this up for this special food winter special gujarati lunch -  undhiyu, puri, jalebi, chutney recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!