Undhiyu

When ever I m running out the time and still want to eat Unthiyu I make it without muthia. Here I m giving you special gujrati recipe.

Ingredients you need

100gm Surati papadi

2 medium potatoe

1 carrot 

1 Sweet potato

5 small egg plants or bringal, split in to two piece

1tsp red chilli powder

1tsp coriander powder

1tbs sugar

If you want to add you can add

Raw banana unpeeled 

Gravy for Undhiyu and here what you need

2 tsp fresh coconut 

1 green chilli

1 cup coriander 

Small cube of ginger

2 garlic cloves

Salt to taste

What you need for Muthia(even though I m not preparing it for my Unthiyu)

1 cup methi leaves fresh/frozen (if not available use dried kasuri methi which works as a good substitute)

1 cup besan or cheek-pea flour   

1tsp coriander powder

2 tsp jeera powder

1 tsp turmeric powder

1 tsp. red chilli powder

1 tsp grama masala pwd(optional)

1 tsp whole jeera

1 green chilli finely chopped(optional, depends how you want it spicy or medium)

Salt to taste

1tsp oil

Method

For muthia

Mix all the ingredients and make slightly stiff dough if you want you can use little oil to make it smooth dough. Make small balls out of it and deep fry it at medium heat till they get nice golden brown colour. Strain and keep aside.

For undhiya gravy 

In the blender take coconut, coriander, green chilli, garlic, ginger, lemon juice, salt and blend it in a paste.

For Undhiyu

Take one pan and heat the oil in pan and fry all the vegetables with asafetida and turmeric powder except egg plant. Add undhiyu gravy and mix well.Cover with lid and let it cook for 5 to 7 minutes. When all vegetables seems ½ cooked add egg plant and mix wellif needed you can add water to it. At this time you can check the salt as well. 

Again cover it and cook for 10 to 15 min. 

Now add red chilli, coriander powder, sugar and simmer for few minutes.

 Add muthia at last and again cook for few minutes and your undhiyu is ready.Garnish with coriander or fresh coconut.

• You can eat with chapatti, Nan, Puri and even with the rice.

Masala Dosa

Ingredients for Dosa


2 cup rice or boiled rice
½ cup urad dal(white, without skin)
½ fenugreek seeds
Salt to taste
Oil for cooking


Wash and sock rice, urad dal and fenugreek seeds in separate vessel containing sufficient water. Sock it 6-7 hours or overnight. Then grind the containers separately to a smooth paste. If required add sufficient amount of water. After grinding everything mix everything well. Add salt and water to make it in proper consistency required for dosa. Keep the barter at warm place for 6-7 hours for fermentation. Be sure that you keep the barter in big vessel as it will be double of original volume after fermentation.

Ingredients for masala or onion potato subji

2 medium potato
1 medium onion
1 tbsp urad dal
Few curry leaves
Some green peas and carrot(optional)
Green chillis
1 tbsp Mustard seeds
¼ tbsp turmeric powder
Asafetida
Coriander leaves
2 tbsp oil

Boil the potato in pressure cooker and take out the skin. Cut it in to very small cubes.

  Chop the onion as well.

 Heat the oil in a pan, add mustard seeds, when the seeds started popping add urad dal . Keep String for few minutes and then add chopped onion, curry leaves, green chillis and asafetida.

 Sauté for a while and add potatoes , turmeric, salt, coriander leaves and mix well. Sauté fot a while.

Now take the pan of the heat and subji is ready.

Ingredients for Sambhar masala
10 red chillis
2 tbsp cumin seeds
5 tbsp coriander seeds
½ tbsp fenugreek seeds
2 teaspoon black paper
2 tbsp mug dal
2 tbsp urad dal
2 tbsp chana dal


Method
Heat all the spices on low medium heat until they give nice aromatic flavor. Make sure that they don’t get burn. Grind everything in mixture.
Your fresh sambhar masala is ready…

Pudina coconut chutney
100gm Pudina
50 gm coriander leaves
1 cup fresh grated coconut
1 green chilli or up to taste 
1 Small tomato or half tomato
1 small onion
1 tbsp lemon juice
Salt to taste
1 teaspoon sugar
Ginger
Garlic
Few curry leaves


For seasoning
1 tsp Mustard seeds
1 tbp Split urad dal
Few curry leaves
Asafetida
1 tbs oil

Method
Grind everything in the mixture.
Heat the oil in the pan and add mustard seeds once the seeds started splutter add split urad dal and fry till golden brown than add curry leaves and asafetida and pour the seasoning in to chutney.


Making Dosa
Take a Dosa tava or non stick pan and apply few drops of oil all over
Heat the pan. Take ¼ of Dosa barter and gently pour in a pan

Now began to spread the barter in a circular motion from centre to form a nice circle.Apply oil or butter over the surface of Dosa and also the edges  If you want you can hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa.

After a few minutes you can see the thinner part of Dosa is turning golden brown this means Dosa is coming out crispy.

Now spread Pudina chutney over the surface of Dosa (optional).

Last put the onion potato subji to the centre. You can smash the subji all over the Dosa as well.

Flip the 2 side of Dosa over other

Dosa is ready to eat.

• Serve it directly and do not drop them in hot boxes.It should be served on to the plate immediately to enjoy the flavor and crispiness of the dosa.

Garlic

Mutter paneer

Ingredients:

Onions
Tomatoes
Cashwnuts
Whole garam masala that is cardamom, cloves, cinnamon, dry red chilli(optional)
Green peas
Panner
Cream
Punjabi garam masala
Cumin seeds
Turmeric powder
Red chilli powder
Dry fenugreek leaves
Coriander for garnishing
Oil
Butter (optional)
Salt
Method

1) First of all hot the oil in a pan and add broken chashwnuts, do not add too much cashwnuts. Sauté them till they get nice brown colour

2) Add chopped onion and sauté till golden brown

3) Add ginger garlic paste and sauté for few seconds

4) Add chopped tomatoes and cook it till they become soft.

5) After that put all above ingredients in a mixture and blend it and prepare nice sauce out of it.

6) Add some oil to pan and add whole garam masala and cumin seeds.

7) Once the cumin seeds starts crackling add the sauce, add some water, red chilli powder, turmeric powder, garam masala and salt to taste. Boil it for 10 to 15 minutes on medium hit.

8) After 10 to 15 min add some dry fenugreek leaves (dray kasuri methi) to gravy and again boil for 10 minutes.

9) Add green peas. let it simmer for 5 to 7 minutes.

10) Add paneer to your gravy. If you want you can deep fry the paneer as well. Add cream and small cube of butter. simmer it for few minutes

11)Garnish it with coriander leaves and serve with Nan or Paratha.