Indian Cuisine

[Guest]

Bhootnath,

<!--QuoteBegin-->QUOTE<!--QuoteEBegin-->I had / have to starve when I am in Guj ... everything is cooked in sugar/jaggery<!--QuoteEnd--><!--QuoteEEnd-->

Says who ? We dont add sugar - its the sweet environment around you that makes everything taste so shweet... <!--emo&--><img src='style_emoticons/<#EMO_DIR#>/wink.gif' border='0' style='vertical-align:middle' alt='wink.gif' /><!--endemo-->

Ramana,

Undhiyoo is a classic surati (from Surat) dish. This is a dish that is especially made on makar-sankranti (14th Jan). People fly kites, eat undhiyoo-puri and have fun.. My problem (as also supreme HQ's ) is that we dont know what most of the things are called in english. Moreover this is a pretty involved thing - women folk get together and prepare this - lots of timepass and in the end worth it. But be aware you might not find all you are looking for..

Here is the recipe anyhow with the gujju/hindi names.. I have seen most of it in frozen section these days.

2 potatoes
1 sakaryoo (sweet potato ?)
1/4th piece ratalu
1 raw banana
10/15 surti papdi
10/15 valore papdi
10/15 simple papdi
200 gms tuver danaa
1/4 pieve gud <!--emo&--><img src='style_emoticons/<#EMO_DIR#>/smile.gif' border='0' style='vertical-align:middle' alt='smile.gif' /><!--endemo-->
5-6 ravaiya
25 gms vatana


for muthiyaa
____________

6 tbsp besan
1/4 jhudi of methi nee bhajee
1/4th jhudi kothmir
2 tbsp undhiyoo masala (available in indian store)
2 tbsp dhana jiroo
3/4 green chilli


- mix methee nee bhajee (washed and thinly cut) and besan. add salt, lemon juice, sugar <!--emo&--><img src='style_emoticons/<#EMO_DIR#>/smile.gif' border='0' style='vertical-align:middle' alt='smile.gif' /><!--endemo--> , garam masala, 2 green chilli,, ginger, kothmir, dhana jiroo, some oil.
- prepare the dough with some water. medium firmness.
- make small oval shaped balls out of this.
- deep fry this.

- crush about 150 gms of tuver danaa and 25 gms vatanaa, add chili, ginger, pepper, dhanaa jiroo, salt, sugar <!--emo&--><img src='style_emoticons/<#EMO_DIR#>/smile.gif' border='0' style='vertical-align:middle' alt='smile.gif' /><!--endemo--> , lemon, kothmir, garam masala and 1 tbsp besan. Mix it so this can be used as stuffing.
- stuff ravaiya
- take a pan and some oil and sautee the ravaiya properly - just like any other veg.
- fry the potatoes, ratalu, sakaryaa, raw banana after cutting them all in small cube shapes. (all deep fry).
- take some oil , 1/4 tea spoon eating soda , some salt according to taste and 1-1.5 glass water and heat it. After this becomes warm then add all 3 kinds of papdis and tuver danaa (the remaining 50 gms) described above. Proper way would be to break the ends of the papdi then open the papdi and break the papdi into 2 - resulting in 4 pieces. Boil this. Take this out after it has boiled properly - you still have to make sure that the mixture doesnt become too mushy (?) - IOW dont overboil this..
- add the deep fried potato/ratalu/sakarya/banana to this. Also add stuffed ravaiya, muthiya to this mix. you need to be careful so the stuffed ravaiya doesnt fall apart. This requires practice.
- no add salt, dhana jiroo, undhiyoo masala, garam masala, and mix it. slowly again to the vegetables retain their shape.

- take another small container for tadka. take 3-4 tbsp oil - add taj, laving, elaichi, big elchaa (tastes like elaichi but are big) and tamal patra to this. This is your tadka so when the tadka is ready add this to our mixture.

- Let the whole mixture on slow boil and add lots of kothmir. If some stuffing is still left over from stuffing ravaiya you can this to the mixture.

- HQ says lemon + sugar <!--emo&--><img src='style_emoticons/<#EMO_DIR#>/smile.gif' border='0' style='vertical-align:middle' alt='smile.gif' /><!--endemo--> can be added according to taste on top.

- some folks also stuff big green chilli just like ravaiya.

Bon Appetit !!

________________________________________

Recipe for 1 Bajri rotlaa is easy but this requires some skill and practice...

- take a cup of bajri flour, add some salt according to taste.
- add water and mix thoroughly - bajri flour is kind of hard to make dough out of so you have to use palms to sort of crush the mixture to make good dough.
- take the clay tavaa and let it heat.
- you cant use belan on this so your dough has to be of proper firmness so that you can put this on flat surface and use your hands to make a chapati out of this.
- spread this on tava. After some time turn the roti over and this time let the roti get crisp. This way one side will be crisp while the other not so crisp.
- once the side gets crisp you can then take the roti and put it on your stove directly and let it swell
- when served this is served with ghee after removing the soft side of roti.

Bajri roti goes well with baingan bharthaa, punjabi kadhi/sabjee, just plain with jaggery <!--emo&--><img src='style_emoticons/<#EMO_DIR#>/smile.gif' border='0' style='vertical-align:middle' alt='smile.gif' /><!--endemo--> and milk or with aloo-pyaaj sabji.. When i was a kid i used to eat this with one glass of milk and some jaggery mixed with ghee..

_________________________________________________

Some of the other names are not known to me - people are getting pretty innovative these days. For example, I have never heard of paneer getting used in gujju dishes but now we have bhindi stuffed with paneer.. <!--emo&--><img src='style_emoticons/<#EMO_DIR#>/rolleyes.gif' border='0' style='vertical-align:middle' alt='rolleyes.gif' /><!--endemo-->

_________________________________________________

I have eaten at many of these places. Both Vishala and Agashiye - they are awesome. Go with hungry stomach. I think these days Vishala charges 180 something per dish but man they fill you up..