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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, winter special gujarati lunch -  undhiyu, puri, jalebi, chutney. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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

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 recipe, we must first prepare a few ingredients. You can have winter special gujarati lunch -  undhiyu, puri, jalebi, chutney using 76 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney:
  1. Make ready ravaiya (stuffed brinjals)
  2. Take baby size tender eggplants (ravaiya na ringan)
  3. Prepare grated fresh coconut
  4. Take salt
  5. Make ready chopped coriendar leaves
  6. Get dhaniya jeera
  7. Prepare chilli powder
  8. Get peanut powdered
  9. Prepare sugar
  10. Take muthiya:
  11. Prepare chana flour
  12. Take salt
  13. Prepare garlic paste
  14. Make ready green Chilli paste
  15. Get chopped fenugreek leaves (or 1tbsp kasuri methi)
  16. Take turmeric powder
  17. Take red chilli powder
  18. Take sugar
  19. Take oil
  20. Take more or less water to bind (if required)
  21. Prepare main sabzi
  22. Take oil
  23. Get tomato
  24. Prepare medium size potatoes
  25. Take sweet potato
  26. Get ratalu
  27. Take tuver dana
  28. Make ready valol papdi dana
  29. Take green peas
  30. Get surati papdi (3 seeded small valol) / regular valol papdi
  31. Get lemon juice
  32. Prepare or more tsp sugar
  33. Make ready Salt
  34. Make ready garam masala
  35. Get dhaniya jeera powder
  36. Get green chillies cut into two(ablong)
  37. Prepare more or less chilli powder
  38. Get water
  39. Make ready ajwain
  40. Prepare jeera
  41. Take mustard seeds
  42. Make ready Oil to fry
  43. Take Chilli, ginger, garlic paste
  44. Get garnishing:
  45. Take Green chutney
  46. Make ready Sev
  47. Make ready Grated coconut
  48. Prepare Chopped coriander
  49. Prepare green chutney
  50. Make ready Coriandar leaves
  51. Get lemon juice
  52. Make ready sugar
  53. Take green chillies
  54. Get water
  55. Make ready piece coconut
  56. Take garlic
  57. Make ready Jalebi
  58. Make ready maida
  59. Get cornflour
  60. Take vinegar
  61. Make ready yellow or orange food colour
  62. Get curd
  63. Prepare baking soda
  64. Get water (or as required)
  65. Make ready Oil for frying
  66. Take sugar syrup***
  67. Get sugar
  68. Get Less than water
  69. Get Strands of saffron
  70. Make ready cardamom powder
  71. Take lemon juice
  72. Get Puri:
  73. Prepare measuring cup wheat flour
  74. Take salt
  75. Prepare 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’s going to wrap this up for this exceptional food winter special gujarati lunch -  undhiyu, puri, jalebi, chutney recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!