Undhiyu

Time 1 hr

Ingredients

Vegetables

Surati papdi 100 gms (sringrd, whole)

Chopped raw banana with skin 50 gms

Peeled suran/yam chopped into cubes 50 gms

Peeled purple yam/kand chopped into cubes 50 gms

Small size brinjals 2 (cut at center)

Peeled sweet potato/ratal chopped into cubes 50 gms

Peeled potato 2 medium size (cut at center)

Green peas 1/4 cup

Masala Paste: make smooth paste of

Ginger 2 inch

Garlic cloves 5-6

Green chilies 5-6

Green peas 1 cup

Coriander 1 cup

Fresh coconut ½ cup

Lemon juice 2 tsp

Salt to taste

Seasoning

cumin seeds ½ tsp

Asafoetida ½ tsp

Ajwain 1 tsp

Oil 3/4 cup or more

Muthia/Methi gatta

Besan 1 cup

Chopped fenugreek leaves ½ cup/kasuri methi 4 cup

Turmeric powder ¼ tsp

Red chili powder ¼ tsp

Cumin coriander powder ¼ tsp

Two pinch of baking soda

Salt to taste

Oil to deep fry

Making muthia

Mix all ingredients except baking soda, make stiff dough. Form into small oval, dumplings of 2 inch long and ¼ inch in width. Deep fry in pan. Keep it aside. 

Actual Method

1. Make smooth paste of green peas, coconut etc in blender. Keep it aside. 

2. Put this masala in potato, banana and brinjal.  Also apply remaining masala to other vegetables. Keep it for ½ hr aside. 

3. Now use the remaining oil as well as ½ cup oil (oil has to be 3/4 cup). 

4. Heat pressure cooker (for faster cooking) by adding oil, add cumin seeds, asafetida and ajwain. After cumin seeds crackle, add all vegetables and remaining masala. Mix well. Add salt keeping in mind that salt is added to masala paste. At the top add muthia and 2 cup of water from sides and cook for 1 whistle till all vegetables are cooked. Serve hot.

Khandvi

Time 20 min

Ingredients

Chickpeas flour/ Besan 1cup
Fresh curd  / dahi 1 cup

2 to 3 drops of lemon juice

Ginger-green chili paste 2 tsp

Turmeric powder 1/4 tsp
Pinch of asafoetida
Salt to taste
1/2 tsp Sugar

4 tsp oil
For seasoning

Mustard seeds 1/2 tsp

Cumin seeds 1/2 tsp

Asafoetida 1/4 tsp
Curry leaves 5-6For The Garnish2 tbsp freshly grated coconut
2 tbsp finely chopped coriander

 

Method

First stir well curd to make a smooth paste. Then in a mixing bowl add besan, curd, turmeric powder, salt, ginger-green chili paste, lemon juice. Mix well so no lumps are formed. In a thick bottom pan, cook the mixture on low flame for about 8-10 min with continuous stiring. Then pour this mixture making a thin layer on a greased  flat pan/thali. Allow it to cool. then roll and cut into 2-3 inch size khandvi. For tempering heat 1 tsp oil in saute pan, add mustard seeds, cumin seeds, asafoetida, curry leaves. Sprinkle on kandvi with grated coriander and coconut.

Dabeli

Time 15 min

Ingredients

For the filling

Boiled and mashed potatoes 1 cup
Cumin seeds 1/2 tsp
Pinch of asafoetida
Dabeli masala 2 tsp
Tamarind dates chutney 2tbsp
Oil 1tbsp
salt to taste
Burger buns 6-7
Butter 1 tbsp

Water 1/2 cup

To serve

Finely chopped onion 1/2 cup
Masala peanuts 1/2 cup
Finely chopped coriander 1/2 cup
Sev 1/2 cup
Fresh pomegranate (anar) 1/2 cupTamarind dates chutney 4-5 tbsp

Method

For the filling

Heat the oil in a pan. Add the cumin seeds. When they crackle, add the asafoetida, dabeli masala, potato, salt and mix well. Let it cook for 4-5 min. Switch off the flame. Keep aside to cool.

Serving

Slice the burger buns into halves horizontally and fry the buns in a pan/tava using a 1/2 tsp butter for each bun.

Place a portion of the filling on the lower half of each bun, along with the chopped onion, peanuts, coriander, sev, pomegranate, Tamarind dates chutney.

Tip

Serve with Tamarind dates chutney & green chutney