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

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We hope you got insight from reading it, now let’s go back to winter special gujarati lunch -  undhiyu, puri, jalebi, chutney recipe. To cook winter special gujarati lunch -  undhiyu, puri, jalebi, chutney you only need 76 ingredients and 15 steps. Here is how you do that.

The ingredients needed to prepare Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney:
  1. Provide For ravaiya (stuffed brinjals)
  2. You need 3-4 baby size tender eggplants (ravaiya na ringan)
  3. Take 1 tbsp grated fresh coconut
  4. Provide 1/4 tsp salt
  5. You need 2 tbsp chopped coriendar leaves
  6. Provide 1 tsp dhaniya jeera
  7. Take 1/2 tsp chilli powder
  8. Use 1 tbsp peanut powdered
  9. Get 1 tsp sugar
  10. You need For muthiya:
  11. Use 2-3 tbsp chana flour
  12. You need 1/4 tsp salt
  13. Take 1/2 tsp garlic paste
  14. Use 1/2 tsp green Chilli paste
  15. Use 3 tbsp chopped fenugreek leaves (or 1tbsp kasuri methi)
  16. Provide 1/4 tsp turmeric powder
  17. Get 1/2 tsp red chilli powder
  18. Provide 1 tsp sugar
  19. Provide 1 tbsp oil
  20. Provide 1 tsp more or less water to bind (if required)
  21. You need For main sabzi
  22. Provide 8 tbsp oil
  23. Get 1 tomato
  24. Use 4 medium size potatoes
  25. Take 1 sweet potato
  26. Use 1 ratalu
  27. Provide 1/2 cup tuver dana
  28. Get 1/2 cup valol papdi dana
  29. You need 1/2 cup green peas
  30. Use 3/4 cup surati papdi (3 seeded small valol) / regular valol papdi
  31. Prepare 2 tsp lemon juice
  32. Take 2 or more tsp sugar
  33. Provide As per taste Salt
  34. Prepare 2 heaped tablespoons garam masala
  35. Provide 1 heaped tablespoon dhaniya jeera powder
  36. Take 5 green chillies cut into two(ablong)
  37. You need 1 tbsp more or less chilli powder
  38. Take 1 glass water
  39. Prepare 1/2 tsp ajwain
  40. Use 1/2 tsp jeera
  41. Prepare 1/2 tsp mustard seeds
  42. Prepare As required Oil to fry
  43. Prepare 2 tbsp Chilli, ginger, garlic paste
  44. Provide For garnishing:
  45. You need As required Green chutney
  46. Get Some Sev
  47. Prepare As required Grated coconut
  48. You need As required Chopped coriander
  49. Prepare For green chutney
  50. Take 1 cup Coriandar leaves
  51. You need 1 tsp lemon juice
  52. Get 1 1/2 tsp sugar
  53. Get 3-4 green chillies
  54. Get 3 tbsp water
  55. Provide 2 inches piece coconut
  56. Use 4 cloves garlic
  57. Get For Jalebi
  58. Take 100 grams maida
  59. Prepare 1 tsp cornflour
  60. You need 1 tsp vinegar
  61. You need 1 drop yellow or orange food colour
  62. Get 1 tsp curd
  63. Get 1 pinch baking soda
  64. Take 1/4 cup water (or as required)
  65. Use As required Oil for frying
  66. Prepare For sugar syrup***
  67. Use 125 grms sugar
  68. Take 1/4 cup Less than water
  69. Provide Few Strands of saffron
  70. You need 1 pinch cardamom powder
  71. Provide 1/2 lemon juice
  72. Use For Puri:
  73. You need 1 measuring cup wheat flour
  74. Use 1/4 tsp salt
  75. You need 1 tsp oil
  76. You need As required Water/milk to knead dough
Instructions 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.

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