October 24, 06:30Aaj Tak

Gujarati Kathiawadi Undiyu Recipe with Vegetables and Muthias

If family members are tired of monotonous food such as simple dal and roti, they can serve the popular Gujarati dish—Kathiawadi Undiyu. This traditional dish is made from a mixture of fresh green vegetables (such as surti papad, eggplant, yam, sweet potato, potato), muthia made from besan and methi, and green spices.

This dish gains special appeal in cold weather. When prepared using the correct and traditional method, its rich flavor lingers on the palate for a long time. Below is the simplest and most reliable instruction for its preparation.

Ingredients

For the vegetables, you need: 1 cup of surti papad (or green beans), 4 small eggplants (slitted), 2 small raw bananas (sliced), 2 potatoes, 1 cup of yam and sweet potato (diced).

For the muthia, you need: 1 cup of finely chopped methi, 1 cup of besan, 1/2 cup of wheat flour, as well as ajwain, turmeric, red chili, salt, and 2 tablespoons of oil.

For the green mix (spices), you need: 1 cup of coriander, 1/2 cup of freshly grated coconut, 2-3 green chilies, 1 inch of ginger, 7-8 cloves of garlic, 1 tablespoon of crushed peanuts, 1 teaspoon of cumin seeds, lemon juice, sugar, salt, and garam masala.

Cooking Method

First, knead a soft dough by mixing methi, besan, flour, spices, and oil in one vessel. Small round or long muthias (similar to pakoras) are formed from this dough and then deep-fried until golden and crispy.

Next, place coriander, coconut, green chilies, ginger, garlic, peanuts, and cumin seeds into a blender jar and grind to a coarse consistency. Add salt, sugar, lemon juice, and other spices to this mixture to make the stuffing.

Make slits in the eggplants and sliced potatoes and stuff them tightly with this green filling. The remaining vegetables and papad are set aside.

In a large pot or multi-cooker, heat 3-4 tablespoons of oil, adding a tadka of ajwain and a little asafoetida. Then, layer the fried muthias and all the stuffed and diced vegetables. Pour the remaining green mixture and 1 cup of water over it. Cover the container tightly and simmer on low heat for 15-20 minutes (or in a multi-cooker without a whistle or until one slow whistle sounds) so that the vegetables are fully steamed and the spices are evenly distributed. The ready hot and aromatic Kathiawadi Undiyu is served with sorghum puri or roti.

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www.aajtak.inOctober 18, 06:05

Recipe for Crispy Chela from Zucchini and Kuttu Flour for Navratri Celebration

If you are tired of traditional Navratri dishes such as Sabudana Khichdi and Vadas, you can try crispy Chela made from zucchini and Kuttu flour. This article presents a simple recipe that allows you to easily prepare delicious vegetarian snacks.

During the nine days of worship of Goddess Durga, many observe a fast, paying special attention to nutrition. Usually, during the fast, people eat Sabudana Khichdi, Vadas, or fruits, but constantly eating the same foods can cause boredom. Therefore, if you want to diversify your fasting diet with something new and appetizing, you can make Chela from zucchini and Kuttu flour.

This dish is easy to prepare at home and does not require a large number of ingredients. If you also wish to move away from ordinary fasting dishes this Navratri, try zucchini Chela with Kuttu. Next, we will explain how to prepare zucchini Chela with Kuttu and what components are needed for it.

To begin cooking, thoroughly clean the zucchini, wash it with clean water, and then grate it into a bowl. In another dish, take Kuttu flour and gradually add a little water, mixing thoroughly so that there are no lumps in the mixture.

After that, add the grated zucchini to this mixture and mix well. Add a little water as needed to achieve the desired consistency, which allows the mixture to be easily spread on the pan. Then stir in Sendha salt and black pepper to taste.

Heat the pan and grease it with a small amount of ghee. Pour the prepared mixture onto the pan and spread it evenly into a round shape. Cook the Chela over low or medium heat. When one side of the Chela is nicely browned, flip it and fry it on the other side.

When the Chela becomes golden and fully cooked on both sides, transfer it to a plate. Prepare the remaining Chela from the leftover mixture in the same way.

www.aajtak.inOctober 11, 06:03

Recipe for Crispy Tapioca and Potato Chila for Navaratri Fasting Post

If you want to try something new and delicious during the Navaratri fasting period, you can make tapioca and potato chila. This chila, made from tapioca, boiled potatoes, and singhada or kuttu flour, is distinguished by its taste and ease of preparation. It can be served with a vegan sauce, yogurt, or peanut sauce.

During the nine days of Navaratri, many people worship Goddess Durga and observe a fast. During this period, special attention must be paid to nutrition, and foods that comply with the fasting rules are consumed. Although you may have tried dishes such as fruits, milk, tapioca khichdi, and kuttu puri, this time you can try something more original and appetizing—tapioca and potato chila.

Making this chila is quite simple, and it requires some ingredients that are easy to find at home. It is made by mixing tapioca, boiled potatoes, kuttu or singhada flour, and some spices. This chila can be eaten with a vegan sauce. Below is a guide on how to prepare tapioca and potato chila and what ingredients are needed for it.

First, thoroughly wash the tapioca. Then, soak it in water for 6-8 hours or overnight. After the tapioca has fully swelled, drain all the water. After that, grind the tapioca in a blender, adding a little water to obtain a smooth paste.

Transfer this paste to a large bowl and mix it with mashed boiled potatoes. Then add green chili, ginger, rock salt, black pepper, fresh cilantro, and kuttu or singhada flour. Mix all the ingredients thoroughly to obtain a thick batter. A little water can be added if necessary.

Next, heat a pan and grease it with a small amount of ghee or oil. Pour one ladle of the prepared mixture onto the pan and spread it into a round shape. Cook the chila over medium heat. When one side of the chila turns golden brown, flip it over. Lightly grease the other side with ghee or oil and fry well. When the chila is golden and crispy on both sides, remove it to a plate.

The finished hot tapioca and potato chila can be served with a vegan green sauce, yogurt, or peanut sauce.

When making the chila, ensure that the tapioca is well soaked so that it is easy to grind. During the fast, use rock salt instead of regular salt. The chila should be cooked over medium heat so that it cooks well inside and becomes crispy on the outside. It is also important not to make the batter too runny, otherwise, it will be difficult to spread and flip the chila in the pan.