#how to make undhiyu recipe in gujarati

[aarohij]

Flavors of India: Delicious Indian Vegetable Recipes to Try Today

India's rich culinary heritage boasts a myriad of flavors, colors, and textures, making it a paradise for food enthusiasts. One of the key elements that contribute to the sumptuousness of Indian cuisine is the use of fresh vegetables. In today's fast-paced world, convenience is key, and online platforms have made it easier than ever to access quality ingredients. Whether you're in the heart of Bangalore or elsewhere, exploring the flavors of India has never been more convenient. Join us on a journey through some mouthwatering Indian vegetable recipes that you can try today without worrying about vegetable chopping because you can order Chopped Vegetables Online in Bangalore.

Top 3 Recipes to Cook with Vegetables

Every region in India have at least one dish full of vegetables and that is why include one dish from each five region, east, west, north, south, and center of India, that are easy to cook and can be tried today-

Mix Veg:

Mix veg is that one dish, which is cooked in every household everywhere in India. It is full of nutrients, and vitamins as there are many veggies goes in it. So let’s go ahead and learn what ingredients go in it and how to cook it for delicious taste-

Ingredients:

A lot of veggies as the name suggests such as cauliflower, green beans, carrots, green peas, spinach, potatoes, mushrooms, tomatoes, onions, and more of your choice. Spices such as red chili powder, dry mango powder, garam masala powder, mustard seeds, turmeric, coriander powder, asafetida, cumin seeds, and salt.

How to Cook:

First, cut all the vegetables like onion, carrot, capsicum, cauliflower, baby corn, and beans into small pieces and keep them aside. Heat oil in a pan. Add asafoetida, cumin seeds, and mustard seeds. Let them cook for a minute. Then add chopped onion and cook for a few minutes until they turn golden. Add all the vegetables like carrots, capsicum, cauliflower, baby corn, beans, and peas. Add salt, red chili powder, dry mango powder, coriander powder, and turmeric, and mix well. Add water to prevent the vegetables from becoming too dry and to cook them quickly. Cover the pan with a lid for 6-8 minutes. Then add garam masala and cook for another 5 minutes. Turn off the heat and garnish with chopped coriander leaves. Serve.

Pav Bhaji:

Pav bhaji is one of the most beloved legacy and tastiest dishes from Maharashtra and it is consumed in every part of India with the same craze and love. Fresh, and buttery pav with the goodness of bhaji is the perfect food to solve food cravings-

Ingredients:

Vegetable oil, chopped garlic, chopped green chile peppers, chopped onions, grated fresh ginger, chopped tomatoes, finely chopped cauliflower, chopped cabbage, green peas, grated carrots, boiled and mashed potatoes, pav bhaji masala, salt, lemon juice, butter, finely chopped onion, finely chopped green chile peppers, and chopped fresh cilantro.

How to Cook:

First, heat oil in a wok on medium heat. Add garlic and green chile and cook for 30 seconds. Then, add onions and ginger and cook until onions are brown. Add tomatoes and cook until pasty. Add cauliflower, cabbage, peas, carrots, and potatoes. Season with pav bhaji masala. Cover and cook for 15 minutes, stirring occasionally. Add salt and lemon juice. Toast pav and spread with butter. Serve with chopped onion, green chile, and cilantro.

Undhiyu:

Undhiyu is a popular Gujarati curry made with a variety of fresh vegetables and dhokli muthiya. It is a must-have dish during festivals like Uttarayan (kite flying festival), Diwali, and special occasions like weddings.

Ingredients:

Ingredients for Muthiya (dhokli):

Gram Flour (besan), chopped Fenugreek Leaves, Red Chilli Powder, Turmeric Powder, Baking Soda, Sugar, Lemon Juice, Salt, and Oil.

For Masala:

Grated Coconut (fresh or dry), Roasted Peanut Powder, Sesame Seeds, finely chopped Coriander Leaves, Green Chilli Ginger Garlic Paste, Sugar, Lemon Juice, and Salt.

For Curry:

Brinjal, Baby Potatoes (or large pieces of potato), Surti Papdi, strings removed, Valor Papdi, strings removed, Tuvar Lilva, chopped Yam or Sweet Potato, optional, Green Peas, Asafoetida (hing), optional, Red Chilli Powder, Cumin-Coriander Powder, Turmeric Powder, Garam Masala Powder, optional, and Salt Cooking Oil, and Water.

How to Cook:

To make Methi Muthiyas, you will need gram flour, fenugreek leaves, red chili powder, turmeric powder, baking soda, sugar, lemon juice, oil, and salt. In a medium bowl, mix all the ingredients using a spoon. Add water as needed to make a soft dough, as shown in the photo. If the dough becomes sticky, don't worry. Simply add a few teaspoons of gram flour and mix well. Grease your hands with oil and carefully shape the dough into small oval-shaped muthiyas, making around 10-12 of them. Heat oil in a pan over medium heat to deep frying the muthiyas. Fry 3-4 muthiyas at a time, depending on the size of the pan, over low-medium heat until they turn lightly golden brown and crispy on the outside. Avoid frying them on high heat, as they may remain uncooked on the inside. Use a slotted spoon to remove the muthiyas from the oil and transfer them to a plate lined with a paper napkin to absorb excess oil. Your Methi Muthiyas are now ready to be enjoyed.

To make the stuffing masala, gather all the ingredients in a bowl. Mix them using a spoon and taste it. It should have a strong spicy, slightly sweet, mildly sour, and salty flavor. If needed, add more seasonings.

Collect all the vegetables needed for the undhiyu. Peel the potatoes and remove the stems from the brinjal. Make a criss-cross cut on the top of the brinjal and potato, being careful not to separate the segments. Fill the vegetables with the prepared masala. Heat oil in a pressure cooker over medium heat. Add asafoetida and sauté. Add surti papadi, valor papdi, tuvar lilva, green peas, yam, and salt. Mix well and cook for 2-3 minutes. Add red chili powder, turmeric powder, cumin-coriander powder, and 1 garam masala powder. Mix well and cook for 3 minutes. Add the stuffed brinjal and potato. Sprinkle some salt over it. Add water. Place fried dhokli methi muthiya on top. Close the lid and cook over medium heat for 3 whistles. Turn off the heat. Open the lid after the pressure has naturally released (10-15 minutes).

Feeling Hungry? Ready to Cook and Eat?

As we conclude our gastronomic journey through the flavors of India, it's evident that online platforms have revolutionized the way we access and use fresh ingredients. Whether you're in Bangalore or beyond, the convenience of ordering from an online cut vegetable delivery in Bangalore or a chopped vegetable store online in Bangalore allows you to experiment with these delicious Indian vegetable recipes with ease. Embrace the diversity and richness of Indian cuisine by exploring these recipes today, and relish the authentic flavors that fresh, high-quality ingredients can bring to your table.

[yv-blog9]

How to make Undhiyu A Step-by-Step Guide to Crafting the Perfect Recipe

Undhiyu is a popular vegetarian dish from the state of Gujarat in India. It is a flavorful and nutritious dish made with a variety of vegetables and spices. The word ‘undhiyu’ comes from the Gujarati word ‘undhu,’ which means ‘upside down.’ This dish is traditionally cooked upside down in an earthen pot, which is buried in the ground and covered with charcoal. However, nowadays, it can be easily…

[toolsofthechef]

કૂકર મા ઉંધિયું બનાવવાની રીત ||how to make undhiyu in pressure cooker

કૂકર મા ઉંધિયું બનાવવાની રીત ||how to make undhiyu in pressure cooker

Hello friends,today i made undhiyu in pressure cooker.it is very quick and easy method for make this subji. FOR MORE RECIPE AND SUBSCRIBE: https://www.youtube.com/c/Shreejifood

ingredients 300g – mix Papdi 400-450g – mix dana 300g – potato mixture 3 tb – green paste 3 – tomatoes 2 – brinjal 5 – small brinjal 6 – green chilli

For…

[kembungsusu]

Gujarati Undhiyu.

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, gujarati undhiyu. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Gujarati Undhiyu is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It's enjoyed by millions daily. They are fine and they look fantastic. Gujarati Undhiyu is something which I've loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook gujarati undhiyu using 34 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Gujarati Undhiyu:

{Get of Muthiya-.

{Prepare of Gram Flour (besan).

{Get of chopped Fenugreek Leaves.

{Make ready of Red Chilli Powder.

{Make ready of Turmeric Powder.

{Get of Baking Soda.

{Make ready of Sugar.

{Get of Lemon Juice.

{Make ready of Salt.

{Make ready of Oil + for deep frying.

{Get of Masala-.

{Make ready of grated Coconut (fresh or dry).

{Make ready of Roasted Peanut Powder.

{Get of Sesame Seeds.

{Prepare of finely chopped Coriander Leaves.

{Prepare of Green Chilli Ginger Garlic Paste.

{Make ready of Sugar.

{Get of Lemon Juice.

{Get of Salt.

{Get of Curry-.

{Get of small Brinjals.

{Make ready of Baby Potatoes.

{Get of Indian flat beans (Surti Papdi), strings removed.

{Take of Shelled pigeon peas.

{Take of chopped Yam or Sweet Potato, optional (cut into 1½-inch pieces).

{Get of Green Peas.

{Make ready of Asafoetida (hing), optional.

{Take of Red Chilli Powder.

{Get of Cumin-Coriander Powder.

{Prepare of Turmeric Powder.

{Make ready of Garam Masala Powder, optional.

{Take of Salt.

{Get of Cooking Oil (or less*).

{Get of Water.

Steps to make Gujarati Undhiyu:

Take 1 cup gram flour, 1¼ cup fenugreek leaves, 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder, a pinch of baking soda, 1½ teaspoons sugar, 1/4 teaspoon lemon juice, 1 tablespoon oil and salt in a medium bowl..

Mix all ingredients with a spoon, add water as needed and make soft dough..

Grease your hands with oil and carefully make around 10-12 small oval shaped muthiyas from it. Heat the oil over medium flame to deep fry the muthiyas. Fry the muthiyas over low-medium flame until they turn light golden brown and outer layer turns crispy..

Remove them using slotted spoon and transfer over paper napkin to a plate. Methi Muthiyas are ready..

Prepare stuffing masala; take all masala ingredients (1/4 cup grated coconut, 1/3 cup roasted peanut powder, 1/2 tablespoon sesame seeds, 1/4 cup fresh coriander leaves, 1/2 tablespoon green chilli ginger garlic paste, 1 teaspoon sugar, 1/2 teaspoon lemon juice and salt) in a medium bowl..

Mix them well using a spoon and taste it. It should have strong spicy, mild sweet, mild sour and salty taste. If required, add more seasonings..

Take all vegetables required to make the undhiyu..

Peel the potatoes and remove stems from brinjal. Make a criss-cross cut on brinjal and potato from the topside until 3/4th length. Make sure not to separate the segments. Stuff the veggies with prepared masala..

Heat 1/2 cup oil in a 3-liter or 5-liter steel/aluminum pressure cooker over medium flame. Add a pinch of asafoetida and sauté for 10-seconds. Add Indian flat beans, shelled pigeon peas,green peas, yam and salt. Mix well and cook for 2-3 minutes..

Add 1-teaspoon red chilli powder, 1/3 teaspoon turmeric powder, 1/2 teaspoon cumin-coriander powder and 1/4 teaspoon garam masala powder. Mix well and cook for 3 minutes..

Add stuffed brinjal and potato. Sprinkle some salt over it. Add 1½ cups water. Add fried dhokli methi muthiya over it..

Close the lid and cook over medium flame for 3 whistles. Turn off the flame. Open the lid after pressure releases naturally (10-15 minutes)..

Gently mix the curry with a spatula. Do not over mix as the veggies and muthiya may break. Garnish with fresh coriander leaves and serve hot with poori in lunch..

So that's going to wrap it up for this special food gujarati undhiyu recipe. Thanks so much for reading. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

[salam2050]

Umbadiyu - Gujarats Original Winter Barbeque | How To Make Umbadiyu (Recipe Inside)

Umbadiyu – Gujarats Original Winter Barbeque | How To Make Umbadiyu (Recipe Inside)

Umbadiyu is a close cousin of Gujarati dish Undhiyu. Highlights Umbadiyu is a dish that requires a lot of preparation and time to make. Umbadiyu has a rich, smoky aroma and taste. Serve it with spicy green coconut chutney and chilled chaas (buttermilk). This isn’t one of those food pieces where I start off by waxing eloquent about my lifelong love for a particular dish – in this instance, the…

[go-21newstv]

Umbadiyu - Gujarat's Original Winter Barbeque | How To Make Umbadiyu (Recipe Inside)

Umbadiyu – Gujarat’s Original Winter Barbeque | How To Make Umbadiyu (Recipe Inside)

Umbadiyu is a close cousin of Gujarati dish Undhiyu. Highlights Umbadiyu is a dish that requires a lot of preparation and time to make. Umbadiyu has a rich, smoky aroma and taste. Serve it with spicy green coconut chutney and chilled chaas (buttermilk). This isn’t one of those food pieces where I start off by waxing eloquent about my lifelong love for a particular dish – in this instance, the…

[ashwininalawade]

Gujarati Undhiyu Recipe | चटाकेदार गुजराती उंधियू | How to make chatakedar Undhiyu recipeHow To Make Undhiyo - Undhiyo Recipie | Gujarati Undhiyu Recipe - गुजराती उंधियू | Uttarayan special | काठियाँवाड़ी उंधियू बनाने की रीत

[watchvideofree]

Undhiyu Recipe - How To Make Undhiyu In A Earthen Pot - Traditional Gujarati Recipe - Varun https://youtu.be/TX7ldOF1bHU

[ancienthinduism]

ONE NATION,ONE RELIGION,ONE FESTIVAL & It’s many different celebrations ! Cultural diversity redefined !

India is a country of diverse cultural and traditional practices, a land of colourful festivals, each one having its significance and meaning to celebrate. Makara  Sankranthi  is one of the festivals which is celebrated throughout our country with different names and slight differences in celebrations.

ANDHRA PRADESH STATE : 

BHOGI: It is the first day of the festival and is celebrated on the day previous to Makara Sankranthi. At dawn, on this day people light a bonfire with logs of wood, other solid-fuels and wooden furniture at home that are no longer useful. The disposal of derelict things and getting ready to adapt new changes in life is the moral.

In many families, infants and children (usually less than three years old) are showered with fruit called “Regi Pandlu”, that is the Indian jujube fruit in order to protect the children from evil eye. 

MAKARA SANKARANTHI: This is the 2nd day of the festival and forms the main day of celebration. It is also called “Pedda Panduga” which literally means “the big festival” They also make big and beautiful muggus{rangolis) i.e decorative colourful diagrams in front of their homes and decorate the rangoli with flowers & colours. The animals, especially the cows are worshiped. 

KANUMA PANDUGA: It is the 3rd day of the festival.  It is not as widely celebrated, but is an integral part of the Sankranthi culture. The agricultural equipments and farm animals are decorated and worshiped. Prayers are offered for better crops. On the same day all Shiva temples celebrate a special Oorerigimpu (a procession of God through the village) on special vahana (vehicle or transpad) called prabhalu.

MUKKANUMA: This is the 4th day of the festival and is popular among the non-vegetarians of the society.

Fun Games: This festival Sankranti is celebrated in almost every village and town with adventurous games in South India. Whether it is the cock fights in Andhra, Bull fighting in Tamil Nadu or Elephant Mela in Kerala, there is huge amount of illegal betting but the so-called “tradition” continues to play a major role in the festival.

HARIDASU: Another notable feature of the festival in South India is the Haridasu who goes early in the morning around with a colorfully dressed cow, singing songs of Lord Vishnu(Hari) hence the name Haridasu(servant of hari). It is a custom that he should not talk to anyone and only sing songs of lord Vishnu when he goes to everyone’s house.

KITE FLYING: During these days people from Hyderabad fly kites from terraces of their buildings. Children and elders enjoy this kite flying a lot.

Makara Sankranti is also to honour, worship and to pay respect to Saraswati (Goddess of Knowledge). At the start of this significant event, there is also worship for the departed ancestors.

BIHAR  STATE 

This festival is considered to be one of the most important festivals

Sakraat: On 14 January, it is celebrated as Makar Sankranti or Sakraat or KHICHDI (in local dialects). People take bath in rivers and ponds and feast upon seasonal delicacies as a celebration of good harvest.

The delicacies include Chura, Gur(jaggery), various sweets made of til (Sesame seeds) such as Tilkut, Tilwa, Maska, etc., curd, milk and seasonal vegetables. Kite flying festivals are also organized, albeit on a small scale.

Makraat: On 15 January, it is celebrated as Makraat (in some parts of the state) when people relish special Khichri (Dal-Rice replete with cauliflower, peas and potatoes).

GOA

Celebrations in Goa closely resemble to that in Maharashtra. The men hardly take part in the celebrations but it is the women folk who celebrate ‘haldi-kumkum’

GUJARAT state :

Uttarayan, as Makar Sankranti is called in Gujarati, is a major festival in the state of Gujarat which lasts for two days.

14 January is Uttarayan

15 January is Vasi-Uttarayan(Stale Uttarayan)

Patang or Kites: Gujarati people keenly await this festival to fly kites, called ‘patang’ in Gujarati.   Undhiyu (spicy, baked mix of winter vegetables) and chikkis  or small cakes made from til (sesame seeds), etc are the ival recipes savoured on this day.

HIMACHAL PRADESH STATE :

Magha Saaja: In Shimla District of Himachal Pradesh Makar Sankranti is known as Magha Saaja. Saaja is Pahari word for Sakranti, start of the new month. Hence this day marks the start of the month of Magha. It is said that from this day, which signals a change of season, the migratory birds start returning to the hills.On Magha Saaja people wake up early in the morning and take ceremonial dips and shower in the water springs or Baolis.  Festival culminates with singing and Naati (folk dance).

KARNATAKA STATE :

 On this auspicious day, young females (kids & teenagers) wear new clothes to visit near and dear ones with a Sankranti offering in a plate, and exchange the same with other families. This ritual is called “Ellu Birodhu.” Here the plate would normally contain “Ellu” (white sesame seeds) mixed with fried groundnuts, neatly cut dry coconut & fine cut bella (Jaggery). The mixture is called “Ellu-Bella”. This festival signifies the harvest of the season, since sugarcane is predominant in these parts.  In North Karnataka, kite flying with community members is also a tradition. Drawing rangole in groups is another popular event among women during Sankranti.An important ritual is display of cows and cattle in colourful costumes in an open field. Cows are decorated for the occasion and taken on a procession. They are also made to cross a pyre. This ritual is common in rural Karnataka and is called “Kichchu Haayisuvudu”

KERALA STATE :

At the famous shrine of Sabarimala, the Makara Jyothi(natural divine light seen at the top of the mountain) is visible followed by the Makara Vilakku celebrations. Thousands of piligrims and devotees gather at the holy shrine to have a glimpse of the light and to visit the shrine of Swamy Ayyappa.

UTTARAKHAND STATE :

 On the day of Uttarayani also called Ghughuti in Kumaon, the sun enters the Zodiacal sign of ‘Makar’ (Capricorn). It is said that from this day, which signals a change of season, the migratory birds start returning to the hills. On Makar Sankranti people give Khichadi (a mixture of pulses and rice) in charity, take ceremonial dips in holy rivers, participate in the Uttarayani fairs and celebrate the festival of Ghughutia or Kale Kauva.

MAHARASHTRA STATE :

Haldi-Kunkum: This is a special day for the women in Maharashtra when married women are invited for a get-together called ‘Haldi-Kunku’ (literally meaning turmeric and vermillion) and given gifts such as utensil, clothes etc. Typically, women wear black sarees or black coloured outfits on this occasion. The significance of wearing black is that Sankranti comes at the peak of the winter season and black colour retains and absorbs heat, helping keep warm. Maharastra is also famous for kite flying on this special occasion.

Orissa STATE :

In the temple of Lord Jagannath this festival is observed as Nabanki and ‘Uttarayana Yatra’.Sun god at konark sun temple is worshipped this day.  Many tribals in our country start their New Year from the day of Sankranti by lighting bonfires, dancing and eating their particular dishes sitting together.

Punjab STATE :

In Punjab where December and January are the coldest months of the year, huge bonfires are lit on the eve of Makar Sankranti and are celebrated as Lohri. Sweets, sugarcane and rice are thrown in the bonfires, around which friends and relatives gather together. The following day, which is Sankrant, is celebrated as Maghi. The Punjabis dance their famous dance known as “Bhangra“. Then they sit down and eat the sumptuous food that is specially prepared for the occasion. 

Rajasthan STATE :

This is one of the major festivals of Rajasthan and is known as “Makar Sakrat”. Traditionally flying kites is observed as a part of this festival.. People invite friends and relatives to their home for special festival meals called as “Sakrat Bhoj”.

Tamil Nadu STATE : 

Sankranti /Pongal as it known in Tamilnadu state is one of the most widely celebrated festivals in the state !

BHOGI: It is the 1st day of festival and is similar to how it is celebrated in Andhra pradesh state.

THAI PONGAL: This is the second day of the festival. It is the main day of the festival (1st day of the Tamil month Thai). The celebrations begin early in the morning, by boiling rice with fresh milk and jaggery in new pots, which are later topped with brown sugar, cashew nuts and raisins. The contents are boiled till they overflow the vessel. Pongal means to overflow. The moment the rice boils over and bubbles out of the vessel, the tradition is to shout of “Ponggalo Ponggal!” It is followed by blowing the sangu (a conch), to announce that the year to come will be blessed with a lot of good things in our lives. Then the new rice which is boiled  is offered to the Nature during sunrise, a gesture which symbolises thanks to the sun and nature for providing prosperity. It is later served to the people present in the house. 

MAATTU PONGAL: It is the 3rd day of festival. It is for offering thanks to cattle, as they help farmer in different ways for agriculture. On this day the cattle are decorated with paint, flowers and bells. They are allowed to roam free and fed sweet rice and sugar cane. Some people decorate the horns with gold or other metallic covers. In some places, Jallikattu – taming the wild bull contest, is the main event of this day (mostly seen in the villages) although it has been recently banned by the government citing it as  an harm to the animals involved.

KAANUM PONGAL: It is the 4th day of the festival (kaanum means “to view”). It started as a farmers festival, called as Uzhavar Thirunaal in Tamil. Kolam decorations are made in front of the house during Thai Pongal festival.

Uttar Pradesh state

In Hindu Mythology this is the first of the big bathing days. Over two million people gather at sacred places like Allahabad, Haridwar (now in ‘Uttarakhand) and Varanasi in Uttar Pradesh to take a holy dip.Kite flying is an inevitable part of the festival in Uttar Pradesh (also in Gujarat and Maharashtra).

West Bengal state : 

  In West Bengal, Sankranti (Poush Sankranti) is celebrated as a harvest festival Poush Parbon. All sections of society participate in a three-day celebration which begins on the day before Sankranti and ends on the day after.The Goddess Lakshmi is usually worshipped. 

In the Himalayan regions of Darjeeling, the festival is known as Magey Sakrati. It is distinctly associated with the worship of Lord Shiva. 

[iwanthealthyme]

How to Make Surati Undhiyu & Shrikhand | Tasty Indian Vegetarian Recipes https://www.youtube.com/watch?v=WS4xIDVrMaE Simple and Scrumptious, Undhiyu and Shrikhand make a very good mixture! Carry your dinner recreation with those easy recipes! Subscribe so that you NEVER leave out a video: https://goo.gl/FOVoGP Undhiyu is a Gujarati blended vegetable dish that typically made all through the wintry weather. The identify of this dish comes from the Gujarati phrases […] More More info : https://ift.tt/39OGsGU

[happyhealthytrends]

How to Make Surati Undhiyu & Shrikhand | Tasty Indian Vegetarian Recipes https://www.youtube.com/watch?v=WS4xIDVrMaE Simple and Scrumptious, Undhiyu and Shrikhand make a very good mixture! Carry your dinner recreation with those easy recipes! Subscribe so that you NEVER leave out a video: https://goo.gl/FOVoGP Undhiyu is a Gujarati blended vegetable dish that typically made all through the wintry weather. The identify of this dish comes from the Gujarati phrases […] More More info : https://ift.tt/39OGsGU

[toolsofthechef]

Valsad Famous Ubadiyu Recipe😋 | How to make Ubadiyu in pressure cooker | Valsad Famous Street Food

Valsad Famous Ubadiyu Recipe😋 | How to make Ubadiyu in pressure cooker | Valsad Famous Street Food

Valsad Famous Ubadiyu Recipe | How to make Ubadiyu in pressure cooker | Valsad Famous Street Food | Winter Special Spicy Recipe🔥| Gujarati Food

Ingredients:-

Ubadiyu Papdi (Vaal Papdi) Medium Size Potato Sweet potato Purple yam ( Ratalu) (Surti kand) Green Chilly Paste. Green Chutney Turmeric powder (haldi powder) Ajwain Kallhar Ka…

[kembungsusu]

Gujarati Undhiyu.

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, gujarati undhiyu. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Gujarati Undhiyu is one of the most popular of current trending meals in the world. It's enjoyed by millions every day. It's easy, it's quick, it tastes delicious. Gujarati Undhiyu is something which I've loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook gujarati undhiyu using 34 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Gujarati Undhiyu:

{Get For of Muthiya-.

{Prepare 1 cup of Gram Flour (besan).

{Take 1 1/2 cups of chopped Fenugreek Leaves.

{Get 1/2 teaspoon of Red Chilli Powder.

{Get 1/4 teaspoon of Turmeric Powder.

{Prepare 1 pinch of Baking Soda.

{Make ready 1 1/2 teaspoons of Sugar.

{Take 1/4 teaspoon of Lemon Juice.

{Take to taste of Salt.

{Make ready 1 tablespoon of Oil + for deep frying.

{Get For of Masala-.

{Get 1/4 cup of grated Coconut (fresh or dry).

{Make ready 1/3 cup of Roasted Peanut Powder.

{Get 1/2 tablespoon of Sesame Seeds.

{Take 1/4 cup of finely chopped Coriander Leaves.

{Take 1/2 tablespoon of Green Chilli Ginger Garlic Paste.

{Make ready 1 teaspoon of Sugar.

{Take 1/2 teaspoon of Lemon Juice.

{Take to taste of Salt.

{Prepare For of Curry-.

{Get 3-4 of small Brinjals.

{Take 6-7 of Baby Potatoes.

{Make ready 1/2 cup of Indian flat beans (Surti Papdi), strings removed.

{Get 1/2 cup of Shelled pigeon peas.

{Take 1/2 cup of chopped Yam or Sweet Potato, optional (cut into 1½-inch pieces).

{Take 1/2 cup of Green Peas.

{Take 1 pinch of Asafoetida (hing), optional.

{Prepare 1 teaspoon of Red Chilli Powder.

{Get 1/2 teaspoon of Cumin-Coriander Powder.

{Take 1/3 teaspoon of Turmeric Powder.

{Get 1/4 teaspoon of Garam Masala Powder, optional.

{Make ready to taste of Salt.

{Take 1/2 cup of Cooking Oil (or less*).

{Take 1 cup of Water.

Instructions to make Gujarati Undhiyu:

Take 1 cup gram flour, 1¼ cup fenugreek leaves, 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder, a pinch of baking soda, 1½ teaspoons sugar, 1/4 teaspoon lemon juice, 1 tablespoon oil and salt in a medium bowl..

Mix all ingredients with a spoon, add water as needed and make soft dough..

Grease your hands with oil and carefully make around 10-12 small oval shaped muthiyas from it. Heat the oil over medium flame to deep fry the muthiyas. Fry the muthiyas over low-medium flame until they turn light golden brown and outer layer turns crispy..

Remove them using slotted spoon and transfer over paper napkin to a plate. Methi Muthiyas are ready..

Prepare stuffing masala; take all masala ingredients (1/4 cup grated coconut, 1/3 cup roasted peanut powder, 1/2 tablespoon sesame seeds, 1/4 cup fresh coriander leaves, 1/2 tablespoon green chilli ginger garlic paste, 1 teaspoon sugar, 1/2 teaspoon lemon juice and salt) in a medium bowl..

Mix them well using a spoon and taste it. It should have strong spicy, mild sweet, mild sour and salty taste. If required, add more seasonings..

Take all vegetables required to make the undhiyu..

Peel the potatoes and remove stems from brinjal. Make a criss-cross cut on brinjal and potato from the topside until 3/4th length. Make sure not to separate the segments. Stuff the veggies with prepared masala..

Heat 1/2 cup oil in a 3-liter or 5-liter steel/aluminum pressure cooker over medium flame. Add a pinch of asafoetida and sauté for 10-seconds. Add Indian flat beans, shelled pigeon peas,green peas, yam and salt. Mix well and cook for 2-3 minutes..

Add 1-teaspoon red chilli powder, 1/3 teaspoon turmeric powder, 1/2 teaspoon cumin-coriander powder and 1/4 teaspoon garam masala powder. Mix well and cook for 3 minutes..

Add stuffed brinjal and potato. Sprinkle some salt over it. Add 1½ cups water. Add fried dhokli methi muthiya over it..

Close the lid and cook over medium flame for 3 whistles. Turn off the flame. Open the lid after pressure releases naturally (10-15 minutes)..

Gently mix the curry with a spatula. Do not over mix as the veggies and muthiya may break. Garnish with fresh coriander leaves and serve hot with poori in lunch..

So that is going to wrap it up with this special food gujarati undhiyu recipe. Thanks so much for reading. I'm sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!