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Before you jump to Gujarati Undhiyu recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.
Almost every single article about losing weight and getting healthy informs readers to avoid drive through windows like the plague and that they need to perform all of their own cooking. There’s some benefit to this. Now and then, though, you definitely do not need to make a whole meal for your family or even just for yourself. Once in a while you need to visit the drive through while you are on your way home and finish the day. Why shouldn’t you be able to do this from time to time and not have a bunch of guilt about slipping up on your diet program? This is possible because an abundance of the popular fast food spots are attempting to make their menus healthier now. Here’s how it is possible to eat healthfully while you are at a fast food place.
Pick out a drive through for a restaurant that is known for catering to people with healthy palates. For instance, Arby’s won’t offer hamburgers. As an alternative it is possible to pick from roast beef sandwiches, salads, wraps as well as other healthier items. While Wendy’s has served hamburgers for decades, additionally they have quite a few other healthy options like salads, baked potatoes and chili. Most fast food restaurants will not stoop to the unhealthy lows seen at McDonalds.
Logic claims that one the easiest way to stay healthy is to bypass the drive through and never eat fast food. While, usually, this is a good strategy, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Often the thing you need most is just to have someone else do the cooking. If you choose healthy things, the shame usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to gujarati undhiyu recipe. To make gujarati undhiyu you only need 34 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to prepare Gujarati Undhiyu:
- Provide For Muthiya-
- Provide 1 cup Gram Flour (besan)
- You need 1 1/2 cups chopped Fenugreek Leaves
- Provide 1/2 teaspoon Red Chilli Powder
- Use 1/4 teaspoon Turmeric Powder
- Use 1 pinch Baking Soda
- You need 1 1/2 teaspoons Sugar
- Prepare 1/4 teaspoon Lemon Juice
- Use to taste Salt
- Take 1 tablespoon Oil + for deep frying
- Provide For Masala-
- Provide 1/4 cup grated Coconut (fresh or dry)
- Prepare 1/3 cup Roasted Peanut Powder
- Use 1/2 tablespoon Sesame Seeds
- Get 1/4 cup finely chopped Coriander Leaves
- You need 1/2 tablespoon Green Chilli Ginger Garlic Paste
- Get 1 teaspoon Sugar
- Get 1/2 teaspoon Lemon Juice
- Prepare to taste Salt
- Use For Curry-
- Prepare 3-4 small Brinjals
- Prepare 6-7 Baby Potatoes
- Prepare 1/2 cup Indian flat beans (Surti Papdi), strings removed
- Use 1/2 cup Shelled pigeon peas
- Get 1/2 cup chopped Yam or Sweet Potato, optional (cut into 1½-inch pieces)
- You need 1/2 cup Green Peas
- You need 1 pinch Asafoetida (hing), optional
- Take 1 teaspoon Red Chilli Powder
- Provide 1/2 teaspoon Cumin-Coriander Powder
- Prepare 1/3 teaspoon Turmeric Powder
- You need 1/4 teaspoon Garam Masala Powder, optional
- You need to taste Salt
- Prepare 1/2 cup Cooking Oil (or less*)
- Use 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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