Undhiyu (modified and simplified.) A Winter Specialty.

On Sundays, my mother and I, or sometimes, my father and I would walk to the bus stand and eagerly wait for bus number 63 (my favorite as it was a double decker) or bus number 61 to take us to Dadar B.B. We would get down at 'Plaza Cinema' stop and walk to Saurashtra stores or DadarSurati Farsan mart.

My mom or dad would carry a big  steel dabba , with a tight fitting lid. We would then join the line, a long line and wait impatiently for our turn to buy Undhiyu.

This Gujarati winter specialty is well loved by many but since it is labor intensive, no wonder the lines were serpentine. 

When it was our turn, we would get the Undhiyu and some little snack for me and head back home. My parents were careful when carrying the heavy container. It was full of the most delicious smelling Undhiyu and oh-so-greasy! 

I would pick out my favorite bits, potato, yam and the deep fried muthiyas leaving out the eggplant and banana.

I always wished for a better version of Undhiyu, one that wasn't SO dripping with oil and sans eggplant and soft squishy bananas.

So now, with a little help from my friend, Sonali, I have the recipe I like and will make often.

The plus is, I used my EPC (Electric Pressure Cooker ) and it was a breeze.

This time, I was able to take step wise pictures (iPhone), hopefully these will help.

The traditional version has Surti Papdi, fresh peas, suran (Elephant foot yam), Konphal ( purple yam), potato, ripe but firm bananas cooked in a coconut spice mix in a ton of oil.

My version is simplified to what is most easily available and of course, you can add eggplants if you wish. I will add the method to include these as well.

To begin with, you need:

1 large potato ( I used a Russet) 

2 slender Purple Yams

1 regular Yam

3/4 packet of Frozen Surti Papdi ( a quarter bag was used when i made something else, so if you like, use the entire packet)

1 cup Frozen Toovar Lilva

11/2 Tsp Carom seeds /Ajwain, divided.

1/4 cup Oil ( you will need a good amount of oil, it's still a lot less than the original amount) don't skimp!

Peel and cut the tubers into large chunks. Soak in cold water to avoid discoloring.

For the Spice Mix ( the chutney) 

approx. 1 cup Shredded coconut (fresh or frozen) 

1 bunch of Cilantro ( leaves and tender stalk), finely chopped

2-3 fresh Green Chilies (+/- to taste)

1 inch knob of Ginger

Fistful Fresh Green Garlic ( if unavailable, use 3-4 fat cloves of Garlic) 

1 heaped tsp. Coriander powder

1 tsp Garam Masala ( I use Badshah Rajwadi Garam masala)

1 tsp Kashmiri Red chillies powder ( or a blend of a spicier powder and kashmiri, if you want to amp up the heat) 

Salt to taste

Juice of half a lime ( my addition)

2 tsp Sugar 

Make a paste of the ginger and green chilies. If using whole garlic, add that to the ginger- chilies mix. If using fresh green garlic, add the garlic 'bulb' and chop the greens fine. 

Mix all the ingredients listed above and set aside. 

Methi Muthiya:

1 small bunch Fresh Fenugreek leaves, washed in several changes of water and chopped fine

1/2 cup whole wheat flour ( atta)

1/2 cup Besan 

1/4 tsp EACH, Turmeric and Red chilies powder

Salt to taste

Big Pinch Sugar

Pinch Baking soda ( I used Eno Fruit salt) 

1/4 tsp Red chilies powder

1/4 tsp Turmeric powder

1 tsp Oil

Do the prep.

Peel and chop the vegetables and soak in cold water. If you like, add 2-3 small, round eggplants. Cut the stem and make a cross cut half way through the eggplant (X) but ensure that you do not make pieces. The eggplants will be stuffed with some of the spice blend. 

I used my Electric Pressure Cooker to make the Undhiya so let me detail the procedure Sonali shared with me and later I will also suggest the regular pressure cooker method. 

STEP 1:

To begin, Rinse the frozen Surti Papdi and Toovar Lilva in water (to get rid of ice) and add it to a pot. Add salt and the Ajwain, mix.

In the steel inner pot of the EPC, add 2 cups of water and place the papdi and lilva pot on a trivet and set the EPC to 'Manual' mode for 10 mins.

STEP 2:

While the Papdi cooks, make the muthiya, 

Mix all the ingredients for the muthiya, adding just enough water to make a smooth dough.Divide into 10-12 equal sized balls and deep fry.  

I made my dough a bit wet and shaggy and used my appe pan / abelskiver pan to shallow fry them. Once done, keep the aside. We need them towards the end.

STEP 3:

Now,  back to the EPC and the papdi/ lilva , once the pressure has released remove the pot, drain the water in the inner pot and set it on 'Sear'  / 'Saute' mode.

Add oil to the inner pot and let it heat a little. 

Add remaining 1 tsp Ajwain and all the spice blend / Masala and saute.

Sauteing the spice mix

At this point, I scooped out half the masala and decided to add it on top of the mound of vegetables. It is entirely optional.

Add the vegetables on the masala.

That's the surti papdi and toovar lilva.
Then the root vegetables.
Add the scooped out masala on top and mix gently.
If using eggplants, stuff them with some of the masala ( like 1 tsp/eggplant) add them now. Because the eggplants get squishy, do not add them to the bottom, they will be over cooked and pulpy.
If using bananas ( ripe yet firm to the touch), cut the bananas in half and then make slits and stuff them,like you did in the eggplant and add them on top of all the veges.
Sprinkle in about 1/2 cup water.

Close the EPC, set it to 'sealing' mode and set on manual for 10 minutes and let the pressure subside naturally.

Remember the muthiya? STEP 4:

Add the muthiya to the cooked vegetables  and close the lid again. I just let it sit for a good 10-15 mins, let the flavors meld.

Mix gently and garnish with chopped cilantro and serve.

Regular Pressure Cooker Method:

Everything remains the same, what we will do here is: 

Heat oil in the cooker and add the ajwain.

Add the vegetables in the order mentioned (except the eggplant and bananas, if using) and the masala, mix well.

Now layer in the eggplant and bananas. Sprinkle with water and seal the lid, with the whistle.

Cook for 2 whistles and let the pressure subside naturally. 

Add the muthiya and seal the lid. At this point, the cooker may hold pressure again, that's ok, it won't spoil anything, in fact the muthiya will naturally soften and the flavors will come together well. 

Garnish with chopped cilantro and serve. 

The methods of using either pressure cooker are similar and if you are wondering what makes the EPC my choice or even otherwise a popular choice is that it eliminates the guesswork. In my case, I dislike guessing how many whistles are needed to cook it just right. No waiting around and counting how many whistles...

The EPC settings do the job perfectly. 

Notes:

Do not cut down the oil (unless you have medical issues). This is made only during winter season and is probably a one or two time thing, so you can indulge.

We prefer eating Undhiyu  just as it is, no accompaniments. 

Store leftovers in the refrigerator. Undhiyu reheats beautifully in the microwave.  

That's it from me. Have a wonderful weekend, folks! 

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Dudhi Muthiya

Tea time snacks are a big hit with me. I like having a little something to munch on with my cuppa. For as long as I remember, I have always dipped something in my tea.

Raise your hands of, as a  teenager or an adult you have downed an entire packet of Parle-G biscuits with your tea! I know I have.

For those who grew up in India ( and are in their late 20's 0r 30's) , they will identify with what I have to say.

As soon as 4 O'clock sets in ( and you do not have to look at the clock) most tea addicts will have what we call 'talab'( if I am not mistaken). As if on auto pilot, the lady or in some cases the man of the house will start making tea. While the tea brews,  the 'khau che dabbe' are pulled out and an assortment of biscuits ( or cookie as you might want to call them, I'll stick with biscuits), khari (made with  puff pastry ) or jeera butter (not butter- as in the spreadable one, this is different).

Dipping a biscuit or khari in tea and eating it was routine. 

My Mother and her siblings are all tea addicts! For them, it's tea-time, anytime! 'Chaha chalel' ( I don't mind a cup of tea) was a given when we visited each other. My Uncle would visit us late evenings, sometimes. He would come from Thane to Wadala on his motorbike and when he sat down and heaved a sigh, he would say, " Akki, chaha taak na!" (Akki/ Akka= elder sister, please make me a cuppa). After the refreshing cup of tea, he would take me for a big round on his bike much to my delight! 

My Aunts were no different! Nor am I.  

Often when I am at a friends home and she asks if I want tea, I rarely refuse and of course, if they are at mine, I will make ginger-tea.

Over the years, hot buttered toast, Marie biscuits and Parle G and many a times chivda have played kho-kho with each other. And now, we have a new contender. Muthiya! 

I had heard of Muthiya and seen packets in the frozen aisle, however, I never felt like picking one up, just to try.

Then one day, Sonali shared some with me and I loved it! I finished what she gave me and shamelessly asked for seconds.

Of course I asked for the recipe. And having tasted fresh Muthiya, I was not going for the frozen version. I wanted to make it at home.

I made these a couple of times, but they did not taste as good, something was not clicking. It did not taste as good as the one I had tasted at Sonali's. I was disappointed, thankfully I was not ready to give up.

I made very few changes and finally arrived at what worked for me. The result! Tasty Muthiya, as you can see.

You need: 

One Medium sized Bottle Gourd / Lauki/ Dudhi- peeled and grated (discard the spongy interior and seeds)

1 Cup Whole Wheat flour / Atta

1/2 Cup Besan /Chickpea Flour
1/4 Cup Rava/ Semolina ( coarse)
2-3 Green Chilies ( about 1 tsp) or less, if you prefer low heat
1 inch piece Ginger 
2 Tbs Sugar
3-4 Tbsp, Plain thick Yogurt ( start with 2-3 Tbs and go on adding the remaining as required)
Salt to taste
3-4 Tbs Oil
1 Tbs Baking Soda
2-3 Tbs Lemon Juice
1 tsp Turmeric / Haldi
1 tsp Red chili powder ( optional)

TEMPERING:
2 Tbs Oil
2 tsp Mustard seeds

Few Curry leaves - optional

2 tbs Sesame seeds ( I usually eyeball this ingredient. We like the crunch and so I am liberal in it's use)
Minced Cilantro to garnish.

Pulse the ginger and green chilies in the mixie and make a paste. Alternatively, use a mortar-pestle and pound it to a smooth paste. 

Slice off the top and bottom of the gourd. Peel the outer skin off. Grate the gourd/ lauki. Do Not  grate the spongy inside and the seeds. Set aside.

Mix the flours and semolina. Add the ginger-chilies paste and all the remaining ingredients (oil, sugar, yogurt, turmeric, lemon juice and red chili powder- if using) except the ENO fruit salt.

Squeeze the grated lauki /bottle gourd and add it to the above mix.

At this stage, set the steamer on the stove. Prep the steaming plate, grease with oil / cooking spray.  As the water comes to a boil,  add the baking soda to the mix above and bind in to a smooth dough. This will be sticky, scrape the dough off your hands, oil them if required and  knead it gently.

Make 4 equal sized portions and with oiled palms, make 'logs' of the dough and set them gently in the steamer. 

Cover and let them steam and cook for about 20-25 mins or until a toothpick inserted comes out clean.

Cool the logs and cut into rounds. I prefer making small bite size pieces (quartering every round). 

Heat 2 Tbs oil in a non-stick pan. Once the oil is hot ( not smoking) add the mustard seeds. As the seeds pop, add the sesame seeds and curry leaves. 

Add the Muthiya pieces and mix gently, coating the pieces with the seeds.

Let the Muthiya pieces sit in the pan for a minute or so until they have a golden brown color and a slight crunch on the outside.

Take off the heat and garnish with minced Cilantro and serve with a hot cup of tea.

Notes:

- Muthiyas make an excellent snack on the go. They are filling and also a healthier option than chips! 

- Adjust the heat as per your liking.

- These can be frozen and eaten at a later date.

- They  have great shelf life and make a good 'picnic/ traveling' food option

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Cooking with friends : Dhebra

This is the third part of the Sonali Trilogy. 

Every Tuesday,  when Sonali has  a day off from work, she works on the home front.  All working women out there know what I am talking about.

In top gear, she whizzes around the house, cleaning, tidying up, laundry, running errands and  as pre-arranged, we meet at her apartment and she has some nice Gujarati dish for me to taste!

For a while now, I have been pestering her for a hands-on session at making something. 

Since methi (fenugreek) is in season (psssst- we get a big bunch as low as .50 cents! I had discovered that when we first moved here. I actually did the ridiculous Dharmendra dance at getting Methi leaves that cheap! ) We decided on Dhebra. 

For someone who claims that she is not fond of  Gujarati food, Sonali does a fantastic job of cooking all things Guju in her kitchen. 

I arrived, armed with my camera and the desire to learn.

These Dhebras are a great  tea-time snack. I loved rolling up one and nibbling on it with my cup of chai.These  are also good picnic food or lunch-box option.

You Need:

2 cups Wheat flour ( gehun ka atta)

1 cup Bajra flour (pearl millet flour)

1 bunch Methi / Fresh Fenugreek (leaves only)

1 Tbsp. each,  grated Ginger and Garlic

2-3 Green Chilies paste (+/- to taste)

Salt to taste

2-3 Tbsp of chopped Cilantro

Jaggery, a small lump, about the size of a key lime ( traditionally, sugar is used, but  jaggery being a healthier option, I prefer that)

1 Tbsp, Toasted Sesame Seeds

1/2 tsp. Turmeric powder

1/2 tsp. Red chili powder

1 tsp.Ajwain / bishops weed

3 Tbsp oil

Yogurt, whisked-  approx 1 cup, use this measurement as a guide only

Wash the methi/ fenugreek leaves and chop them.

Mix the flours and add all the above  listed ingredients, except the yougurt.

Mix with your hands  to ensure that the chopped methi as well as the spices are well incorporated (see notes)

Now slowly add the whisked yogurt and start making the dough. Be careful when adding the yogurt,the dough has to be a bit stiff. 

Cover and let the dough rest for 10-15 minutes.

When you are ready to start making the dhebras,  heat a skillet on med- high and pinch off a small portion of the dough about the size of a lime.

Dredge it  in wheat flour and roll it, uniformly, into a disk, about 6-7 inches in diameter.

Carefully transfer the flat-bread onto the hot skillet.

As the underside bubbles,turn and flip over to the other side and drizzle a few drops of oil  on top.

Flip and cook the oil smeared side, if you have it, use the 'fulka press' ( the wooden flat headed hammer thingy, as shown in the pictures below). By gently pressing with the 'press', till brown spots form on the underside. 

Drizzle some more oil on top and flip, press and cook till brown spots appear. take off the heat and place on a tissue. 

In the same manner, make dhebras from the remaining dough.

Serve hot off the skillet with a bit of pickle. 

Umm- ummm! 

If you wish to freeze  some dhebras, once cool, place them between sheets of parchment paper and tuck them in a freezer safe bag or container. 

**NOTES:

- If you have hard jaggery, you might want to grate it and then add it or add a teaspoon of water to the grated jaggery and nuke it in the microwave for about 25-30 seconds to soften it

- Alternately, just add the grated jaggery to the whisked yogurt and leave it in there for a few minutes to soften.'

- If you have white sesame seeds, just add them to a small sauce pan and toss over medium heat to toast them to a light brown. 

-Because of the  bajra content, these dhebras tend to harden up if kept for long. To soften them, just before eating, place a dhebra between 2 sheets of tissue, dampen the tissue with a wet palm and microwave for 15-20 seconds and serve.

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