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...:-)

Sev Khaman/ Sev Khamani

Sev Khaman
First we make Khaman Dhoklas...A famous snack sold in every street of Gujarat, it is no longer restricted to the region. It is readily available in every part of the country. People love these yummy dhoklas as a breakfast, snack or as a farsaan in the lunch or dinner menu.

Ingredients for Khaman Dhoklas:
2 cup besan (Bengal gram flour)
11\2 cup buttermilk
3 tbsp sugar
4 finely chopped green chillies
1 tbsp ginger paste (optional)
½ tbsp turmeric powder for nice color
½ tbsp fruit salt
Salt to taste
1/4 tbsp oil for greasing

Ingredients for tempering:
1 tbsp oil
1 tbsp sugar
2 green chillies, finely chopped
1 tbsp mustard seeds ( Rai / Sarson)
1 tbsp sesame seeds (optional)
½ tbsp asafetida (Hing)
5 to 6 curry leaves (Kadi patta)

For the garnish
2 tbsp freshly grated coconut

Method of making Khaman Dhokla:
Step 1: Combine the Bengal gram flour with buttermilk and mix well adding warm water if required to make a good consistency of batter. Keep aside for 5-6 hours.

Step 2: Add the finely chopped green chillies, salt, sugar, and turmeric powder.

Step 3: Mix all these ingredients with batter.

Step 4: Just before steaming, add the fruit salt and add 1 tbsp of water over it if required.
Step 5: When the bubbles form, mix gently. Prepare the steamer for dhokla.
Step 6: Pour the batter immediately into a greased thali and shake the thali clockwise to spread the batter in an even layer.

Step 7: Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked.

Step 8: Cut into square pieces and keep aside.

Step 9: Take small vassal and mix the sugar with half cup of water.

Step 10: Heat the oil in small pan and add the mustard seeds, when seeds crackle, add chopped green chillies and asafoetida.

Step 11: When chillies fry then add curry leaves.

Step 12: Add the sugar water in it and sauté on a medium flame for few seconds.

Step 13: Remove from the flame, pour this tempering over the dhoklas.

Step 14: Serve immediately garnished with grated coconut.

Sev Khaman/ Sev Khamani

This recipe was invented from the Khaman Dhoklas!!!
They are crumbled, tempered with garlic-ginger and mixed with pomegranate seeds and coconut. Serve garnished with sev and relish its unique flavour. Those who do not like garlic can omit it.
Ingredients:
20 pieces of khaman dhoklas
1 tbsp oil
2 tbsp cumin seeds (jeera)
2 tbsp finely chopped ginger- garlic (lehsun, optional)
A pinch of asafetida (hing)
½ cup pomegranate seeds (anardana)
2 tbsp chopped coriander (dhania)
2 tbsp grated coconut
¼ cup Bengal gram sev for recipe click here

Method:
Step 1: Crumble the khaman dhoklas in a bowl and keep aside.
Step 2: Heat the oil in a small pan and add the mustard seeds. When the seeds crackle, add the garlic paste and asafetida and sauté on a medium flame for a few seconds.

Step 3: Pour this tempering over the crumbled dhoklas and mix well.

Step 4: Garnish with the pomegranate seeds, coconut, and sev.
Step 5: Serve immediately.

4 Basic Things For A True And Ever Lasting Relationship

These four ingredients can be used in every sort of relationship. If you want them to be long lasting..They are as follows...

1) TrustYou have to trust the person with whom u want to have relationship

2) RespectYou should respect each other.

3) CompromiseThe two of you must compromise in different matters.

4) PatienceThe important one..both of you should remain patient and take decisions after a deep thinking on every matter.