Monday, January 24, 2011

Surti Undhiyu

This is for my dear all friends who requested me lots of time for recipe of Undhiya in winter and from last two years I am very lazy to post it because it is quit long process to make it with all photographs but finally I decided one day I will made this in winter for my all blog friends. For all this photographs it tFont size takes one and half hours for made this. And when I edit this entire photograph and write a recipe for this this takes another one and half hours. After that when I post this entire photograph it takes another one an d half hour for posting this one recipe but finally I am happy that I was done it with my all feeling to all my blog friends.

In this month Shriya comment me like this...

Kajal, Will you be making Undhiyu this winter and do a post on it? Shriya
I was done for you dear and another lots of my friend who give me inspiration for this recipe....

Preparation Time: 30 minutes
Cooking Time: 30 minutes

Serve about 8 people

Ingredients for Muthiya (or gatta):

2 cup wash and chopped fenugreek (methi) leaves
1 cup whole wheat flour (gehun ka atta)

¼ cup besan (Bengal gram flour)

3 tbsp sugar powder

1 tbsp coriander powder

2 tbsp red chilli powder

½ tbsp turmeric powder

1 big size lemon

¼ tbsp fruit salt

Salt to test

Oil for deep fry

Method of making Muthiya:
Step 1: Mix all the dry ingredients for muthiya.

Step 2: Add little oil and ¼ tbsp fruit salt for making Muthiya soft. Add lemon juice and mix together.

Step 3: Add wash and chopped green methi in it.

Step 4: Make stiff dough.

Step 5: Form into small oval dumplings.

Step 6: Heat the oil for fry Muthiya.

Step 7: Sauté the muthiya in heat oil for about 2 minutes.

Step 8: Remove from oil and keep aside.

Ingredients for green masala:

50 gm wash and chopped green coriander leaves

12-15 garlic (use green garlic if available)

6-7 green chillies

Big size ginger piece

100 gm roasted skinless peanuts

3 tbsp sesame seeds

2 tbsp sugar powder

1 big size lemonSalt to taste

Making green masala:

Step 1: Cut green chillies , garlic and ginger and crush into mixer not a smooth paste.

Step 2: Half crush the roasted skinless peanuts into the mixer.

Step 3: Mix the coriander leaves with green chilli past, sesame seeds, crush peanuts, salt, sugar and lemon juice.

Step 4: here you don’t required oil or water anything for these green masala.
Ingredients for Undhiya:

250 gms surti Papdi

100 gms yum chunks peeled (suran)

100 gms purple yum chunked peeled (Ratalu)

100 gms sweet potato chunks

100 gms small brinjal (began or eggplant)

50 gms small potatoes

½ gup green peas

1\2 gup green tuver (green lentil)

1 tbsp turmeric powder (Haldi)

½ tbsp asafetida (hing)

6-7 big spoon oil
Salt to taste

Making undhiyu:
Step 1: Clean small surti green papdi and cut into long pieces.

Step 2: Cut purple yum, yum and sweet potatoes into big pieces.

Step 3: Take half of green masala and rube the chunky veggies (yum, sweet potato & purple yum).
Step 4: Marinate for 15 minutes.

Step 5: Take a small peeled potatoes and brinjal and slit into 4 parts as bottom alone.

Step 6: Stuffed green masala inside the brinjal (began).

Step 7: Stuff all potatoes with remaining masala.

Step 8: In a pressure cooker heat the reaming oil form deep fry muthiyabecause it contains aroma of methi leaves so use that oil and add asafetida.

Step 9: Next add the surti papdi in heat oil.

Step 10: Add green lentil ( fresh tuvar ke dane) and mix well.

Step 11: Then next add fresh green peas.

Step 12: Add all the chunky vegetables with green masala. Add 1/4 cup water but don’t stir here.
Step 13: Add Potatoes and brinjal (began) with soft hand.

Step 14: Last add the Fry muthiya in it.

Step 15: Sprinkle ½ cup water over all vegetables.

Step 16: add salt and lemon juice as par test as we add slat in masala and muthiya laso so add little amount of salt here.

Step 17: Cover with cooker lead and cook in low flame for two whistles.

Step 18: Open the cooker after 4-5 minutes.

Step 19: Undhiyu is ready to serve hot as is it.

Step 20: Sprinkle some begangarm sev on the top, if you wish and serve hot with chapattis or paratha.

I made this Undhiya for My PAPA birthday on 14th January for our Uttrayan festival in Gujarat...i made another lot's of things with as below...

Enjoy with lots of LOVE...:-)

Tuesday, January 11, 2011

Instant Khaman Dhokla

A famous snacks sold in every street of Gujarat, it is no longer restricted to that region…ite is readily available in every part of the countray. People love these yummy dhoklas as a breakfast, snack or as a farsaan (savoury accompaniment) in the lunch or dinner menu. We made it in a jiffy using besan, but it can also be made by socking and grinding chana dal. These versatile dhoklas can be steamed in a traditional dhoklas steamer and made from besan and soji.

Preparation time: 5 minutes
Cooking time: 12 to 15 minutes
Serve 4 to 5
Ingredients :

1 cup besan (Bengal gram flour)
1 cup semolina (rawa/soji)
6 tbsp sugar
3 tbsp ginger-green chilli paste
1 tbsp citric acid (nimbu ke phool) or 2 tbsp lemon juice
Salt to taste
2 tbsp fruit salt
½ tbasp oil for greasing

Ingredients for temper:
11/2 tbsp mustard seeds (rai/sarson)

4 tbsp oil
2 tbsp sesame seeds (til)
2 green chillies, finely chopped
A pinch of asafetida ( Hing)
5-6 curry leaves (kadi patta)

Step 1: Cut chillies and ginger and blend in a mixer.

Step 2: Take the besan in a bowl and add semolina. (here I add same quantity of besan or semolina but you add as your taste and it better for only 3 tbsp semolina with 2 cup besan).
Step 3: Add sugar, salt, ginger-green chilli paste and mix well.

Step 4: Adding water as required (approximately 2 cup) to make a thick batter.

Step 5: Mix these entire ingredient with water very nicely.

Step 6: Just before steaming, sprinkle the fruit salt and lemon juice over it.

Step 7: When the bubbles form, mix gently.
Step 8: Pour the batter immediately into a greased 4” diameter pre heat thali and shake the thali clockwise to spread the batter in an even layer.

Step 9: Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.

Step 10: Cool slightly and cut into square shape. Keep aside.

Step 11: Heat the oil in a small vessel.

Step 12: Add mustard seeds when the seeds crackle, add asafetida, mix well. Saute on medium flame for few seconds.

Step 13: Adding sesame seeds, green chillies and curry leaves, mix well. Turn off the flame.

Step 14: Pour this tempering over the cut dhoklas.

Step 15: Serve immediately garnished with coriander.

For Variation:
SOYA Kahamn dhokla:
To add health quotient to dhokla, modify the flour used, use 1½ cup of besan along with ½ cup of soya flour and follow the same procedure as given for khaman dhokla.