Undhiyo a fabulous Winter food !

I Wish you all a very Happy and Prosperous New year !
Whenever I go to Rajasthani restaurants and eat Undhiyo I wanted to replicate it at home and after much research came up with a successful one!
Followed a little of Tarla Dalal and a little from Sanjeev Kapoor's recipe !

Ingredients   

• Potatoes,2 inch cubes 2 medium

• Purple Yam (kand),2 inch cubes 400 grams

• Papdi dana 1 cup

• Surti papdi , split 1 cup

• Brinjals , split with steam  6-8 small

• Raw bananas, 2 inch pieces  1

 For the Masala Paste

• Fresh green garlic, finely chopped  1/2 cup

• Fresh coriander leaves, chopped  1 cup

• Coconut, scraped  1 cup

• Green chilli paste  2 tablespoons

• Sugar  2 tablespoons

• Lemon juice  1 tablespoon

• Ginger paste  1 tablespoon

• Salt  to taste

• Oil  to deep fry

• Carom seeds (ajwain)  1 teaspoon

2 pinch of soda bicarbonate

For Muthiya  

• Whole wheat flour (atta) 1 cup

• Gram flour (besan) 1/4 cup

• Fenugreek leaves (methi),finely chopped 1/2 cup

• Turmeric powder  1/4 teaspoon

• Red chilli powder  1 teaspoon

• Salt  to taste

• Sugar  1 teaspoon


Preparation

To make muthiyas, mix all the ingredients and three tablespoons of oil into a stiff dough. Divide into small portions and shape each into one-inch long half-inch thick rolls. Heat sufficient oil in a kadhai and deep-fry the muthiyas on medium heat till cooked through and light golden. Drain and place on an absorbent paper and set aside.
Surti papdi is a variety of broad beans. Papdi Dana are shelled beans from the same surti papdi.

Mixed together all the vegetables with a little salt and pinch of soda bi carbonate and set aside.  Grind half the grated coconut,  green chilli paste, coriander, for the marination.  Add half the coconut mixture to the Surti papad and papdi dana and mix.  Add the remaining coconut mixture to the other vegetables. 
For the stuffing mix together green garlic, coriander leaves, coconut, green chilli paste, a pinch of sugar, lemon juice, ginger paste and salt in a bowl. Stuff some of this stuffing mixture into the slits of brinjals and raw banana pieces. Heat two tablespoons of the oil left after deep frying. Add carom seeds and saute. Add papdi dana and surti papdi and stir. Add half a cup of water and salt, cover and cook for two to three minutes. Open the lid and sprinkle a little of the stuffing mixture. Place the brinjals in a layer over this. Sprinkle a little of the stuffing mixture over this too. Place the raw banana pieces in a layer and once again sprinkle some of the stuffing mixture. Over this place a layer of the fried potatoes and purple yam and sprinkle the remaining stuffing mixture. Drizzle two to three tablespoons of oil all around and over the top. Toss lightly. Cover and cook on very low heat for ten minutes. Open the lid and place the muthiyas, cover once again and cook on very low heat for about half an hour or till all the vegetables are completely done and soft. Serve hot with puris or rotis !

And the winner is ....

Firstly, thanks to all the participants for their lovely wishes and comments. I was away from my blog as my kids had exams... Hoping to post something this week :)

My Kids have selected 2 winners randomly ! They are Preety and Sharanya. Congratulations to you !

My Hearty Thanks to all of you and Cuponation for making the event a success!

Advance Ugadi wishes to all !

Gujiya and a Giveaway on my 6th blog Anniversary

Neivedyam is going to turn 6 in March and what else can be a better way to celebrate than a lovely giveaway to all my readers. First get a virtual taste of this delicacy Gijiya and later we can talk on the giveaway:)

Ingredients

For Outer Covering:

2 cups refined flour (Maida)
3 tablespoons oil + to deep-fry

For Filling

2 1/2 cups khoya/mawa, grated and roasted
3 1/4 teaspoons desiccated coconut
15 cashew nuts, chopped
15 almonds, balanced and chopped
20 raisins
A pinch of nutmeg powder
1/4 teaspoon green cardamom powder
10-12 saffron strands
2 tbsp sunflower seeds
2 1/2 cups powdered sugar
1/2 cup grated choclate (optional)

Preparation

For preparing the covering, sift refined flour and rub in three tablespoons of ghee or oil.  Add cold water and knead into a stiff dough.  Cover it with a damp cloth and set aside.  Add powdered sugar and khoya in a pan. Heat it on low flame and mix the sugar and khoya well. Other way is to buy sweet Khoya and skip adding sugar. Add desiccated coconut, cashew nuts, almonds, raisins, nutmeg powder, saffron strands, sunflower seeds and green cardamom powder to khoya and mix well.  Add grated chocolate and mix properly. Remove from heat and let it cool.

With oiled hands divide dough into small balls.  Roll out dough balls into small puris(flat roundels).  Place the stuffing on one half of the puri.  lightly dampen edges and fold the other half over the stuffing and press edges firmly. I did the sealing with my hands. You can do it with fork too.  Keep gujiyas covered with a damp cloth.  Similarly use up all the dough and stuffing. You can do it with a mould too or roll out puris, cut with a katori(metal bowl of four-five inch diameter) to get a proper round shape. Heat sufficient oil in a kadai(wok) and deep-fry gujiyas on medium heat till golden brown.  Drain and place on an absorbent paper.  Let them cool slightly before serving, as the stuffing inside may be very hot.

This recipe is adapted from Chef Sanjeev Kapoor.

Now lets get into the details of the Giveaway.
Here you have a chance to win 2 gift vouchers one is a flipkart e-gift voucher for Rs 700 for the readers in India and the other is Amazon gift card for 15USD for the viewers of USA.

You can post your comments form 1st March to 31st March. The winner will be declared in the first week of April.