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Before you jump to Gujarati Undhiyu recipe, you may want to read this short interesting healthy tips about Deciding on Wholesome Fast Food.
Almost every single article about losing weight and getting healthy explains readers to avoid drive through windows like the plague and to carry out all of their own cooking. There’s some benefit to that. Once in a while, though, you absolutely do not need to make an entire meal for your family or even just for yourself. Sometimes you just wish to reach the drive through along the way home and call it a day. Why shouldn’t you be capable of do this from time to time and not have a bunch of guilt about slipping up on your diet program? This can be done because an abundance of the popular fast food destinations are attempting to make their menus healthy now. Here’s how it’s possible to eat healthfully when you’re at a fast food place.
Choose the drive through according to whether it has better options available. Arby’s as an example, is void of burgers. You could eat roast beef sandwiches, wraps and salads as a substitute. Wendy’s, while no stranger to the hamburger, also includes plenty of other meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not all fast food places are as unhealthy as McDonalds with its deep fried every thing.
Traditional logic tells us that one certain way to get healthy and lose weight is to by pass the drive through and to banish fast food restaurants from your thoughts. While, for the most part, this is a good plan, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need most is just to have someone else do the cooking. There isn’t any reason to feel terrible about visiting the drive through when you make healthy and balanced decisions!
We hope you got benefit from reading it, now let’s go back to gujarati undhiyu recipe. To cook gujarati undhiyu you only need 34 ingredients and 13 steps. Here is how you achieve it.
The ingredients needed to prepare Gujarati Undhiyu:
- You need For Muthiya-
- Prepare 1 cup Gram Flour (besan)
- Use 1 1/2 cups chopped Fenugreek Leaves
- Prepare 1/2 teaspoon Red Chilli Powder
- You need 1/4 teaspoon Turmeric Powder
- Provide 1 pinch Baking Soda
- Provide 1 1/2 teaspoons Sugar
- Prepare 1/4 teaspoon Lemon Juice
- Take to taste Salt
- Get 1 tablespoon Oil + for deep frying
- Prepare For Masala-
- Use 1/4 cup grated Coconut (fresh or dry)
- Provide 1/3 cup Roasted Peanut Powder
- Take 1/2 tablespoon Sesame Seeds
- Prepare 1/4 cup finely chopped Coriander Leaves
- Prepare 1/2 tablespoon Green Chilli Ginger Garlic Paste
- Prepare 1 teaspoon Sugar
- Take 1/2 teaspoon Lemon Juice
- Get to taste Salt
- Get For Curry-
- Take 3-4 small Brinjals
- Prepare 6-7 Baby Potatoes
- You need 1/2 cup Indian flat beans (Surti Papdi), strings removed
- You need 1/2 cup Shelled pigeon peas
- Prepare 1/2 cup chopped Yam or Sweet Potato, optional (cut into 1½-inch pieces)
- Get 1/2 cup Green Peas
- Provide 1 pinch Asafoetida (hing), optional
- You need 1 teaspoon Red Chilli Powder
- You need 1/2 teaspoon Cumin-Coriander Powder
- Prepare 1/3 teaspoon Turmeric Powder
- Take 1/4 teaspoon Garam Masala Powder, optional
- Get to taste Salt
- You need 1/2 cup Cooking Oil (or less*)
- Prepare 1 cup 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.
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