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 t 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 it....is as below...


Enjoy with lots of LOVE...:-)

mix chikki with award

WOW........my GOD...............surprise for me!!!!!!!!!!!!!!!

Thank you Mriganayani for passing these all award to me I don’t know I deserve it or not but I always try my best but I think I never get enough time for blog friends.........but all blog friends give me nice inspiration with their comment and awards.....thank you once again dear Mriganayani. I read your blog and I got so many different ideas from your recipes and will try some of them also.
Here are the seven things which you like to know about me....
1. I always believe in GOD.
2. If someone asks me the question for any matter then I always tell the truth of the matter. Never think what is effect of that because I know only truth is always win forever.
3. I always thanks to my younger sister because she help me when I really need the help in my life.
4. I always cook my heart.
5. I am very hard working.
6. I nerve like to hurt someone.
7. When I am right and some one blame on me at that time I can’t control myself but know a days I try to control that.

I would like to pass these awards to all these lovely friends of my food bloggers…………
Turpti
Cynthia
Nupur
Laavanya
Jyothi
Latha
Musical

Mix chikki with delicious taste of coconut

Ingredients:

½ cup sesame seeds
½ cup roasted skinless peanuts
¼ cup fresh grated dry coconut
1 cup shred jaggery
2 spoons water

Method:
Step 1: This is roasted red skinless peanuts coz I remove the red skins and break each peanut in to parts so it is easy to spread in chikki.Step 2: Take a mixer bowl and half crush these peanuts in mixer not make like powder.

Step 3: Heat two spoons of water in a kadai or thick pan and add the jaggary in it.

Step 4: Mix the water and jaggery in medium flame and stirring continuously.
Step 5: Melt nicely and when its color is slightly change turn the flame law and then stirring on law flame for few seconds.

Step 6: When its color is slightly change in dark side then add crush peanuts in it.

Step 7: In low flame instantly add sesame seeds in it.

Step 8: Last add the dry grated coconut in it.

Step 9: Mix all these in law flame very quickly and turn off the flame.
Step 10: Grase a tray or any clean surface and roller of roti with oil before start to make chikki.

Step 11: When you turn off the flame spread the material of chikki over the grease surface.

Step 12: Quickly roll the material with roti roller so it becomes thin.

Step 13: Slightly draw horizontal and vertical lines befor it cool.
Step 14: When its cool cut into square pieces.

Step 15: You can also made small ladoo shape if you like.

Step 16: Store in container in cool place.

Note: If you make ladoo shape then it is require that your teeth is healthy to eat chikki......ha ha ha!!!