Surti undhiyoo/undhiyu is a very popular mixed vegetable dish prepared by the Gujarati's  mostly in Winters .Undhiyoo is a delicious preparation of many veggies available during winters .Undhiyoo/Surti Undhiyu is a rich and delicious dish which is served with puri or phulkas .The veggies are stuffed with flavourful masala and cooked over low flame.Traditionally its cooked in earthern pots sealed and placed upside down in fire pit dug in ground .But these days it can be cooked easily in thick bottomed vessels over low flame or in pressure cooker to fasten the process.

Undhiyoo has 2 versions  Kathiyawadi and Surti Undhiyoo ,the one I am sharing and i always make is Surti Undhiyoo ,where the masala is stuffed in the vegetables and then slow cooked .Both Kathiyawadi and Surti undhiyoo taste equally delicious but somehow I always prefered surti undhiyoo.

Making undhiyoo is easy though the process is lengthy its totally worth it.With prior prep making undhiyoo gets easier .Undhiyoo is best served with hot pooris and chilled shrikhand .Do give this amazing dish a try before the winter veggies needed to make this vanishes from the market.

ingredients

1/2 cup surti papdi

1/2 cup valor papdi

1/2 cup tuvar lilva

1 sweet potato cut in cubes

8 to 10 baby potatoes

150 gm purple yam/kand

150 gms fresh tuver/ fresh pigeon peas 

asafoetida

 Make criss cross slit on the base of brinjal and also make slit for the potato.

Peel and rinse the veggies and keep aside.

ingredients and method for making Muthia

1 cup methi chopped

1 cup gram  flour/besan

1/2 tsp red chilli powder

1 tsp green chilli garlic paste

1/4 tsp turmeric powder/ haldi

pinch of baking soda

salt to taste

oil to deep fry 

Method

In a bowl take chopped methi/fenugreek leaves ,add besan ,chiili paste,chilli powder haldi salt and 1 tbsp water .

Apply some oil to your plams and shape them into balls .

Heat oil to deep fry

Once hot fry the muthias over low medium flame until brown.

Remove on an absorbent paper to drain excess oil .

Ingredients and Method for the stuffing masala
1/4 cup fresh grated coconut
1/3 cup peanut coarsely crushed
1 1/2 tbsp sesame seeds
2 tsp chilli ginger paste
1/4 cup coriander leaves
50 gm fresh green garlic chopped fine both garlic and greens
1 tsp lemon juice/as needed
1 to 2 tsp sugar
Mix it all together in  a bowl and keep aside .
Stuff the masala stuffing in the brinjal and the potatoes.

Making the undhiyoo
You can slow cook it in a thick bottomed kadhai or a vessel I use pressure cooker to make this.
Heat 1/2 cup oil in a pressure cooker vessel ,add 1/4 tsp hing/asafoetida.
Add the stringed beans the valor and surti papdi and the fresh tuver .
Saute for 2 to 3 mins.
Add the sweet potato and the purple yam and saute.
Also add the remaining coconut masala.
Then add 1tsp chilli powder ,1/2 tsp coriander cumin powder ,1/4 tsp turmeric powder and  1 1/12 cup water mix well .
Now arrange the stuffed vegetables and the muthia over this.
Close the pressure cooker with the lid and cook for 2 to 3  whistles.
Allow the steam to escape before opening the lid .
Gently mix the with the spatula.

garnish with fresh grated coconut and chopped coriander .

serve with pooris.

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Waffles are Classic Breakfast/Brunch dish  popular all over the world .Waffles are either drizzled with Maple syrup and served with a blob of butter or with chocolate sauce and some chopped fruits. I prefer the one with nutella which I am a sharing today .
Fluffy and light inside golden outside with crisp edges these Waffles are absolute delight.

No more buying box waffle mixes .This recipe is fail proof and gives you fluffy centered and crispy edges waffles.Using basic pantry ingredients you can make the most amazing waffles in the comforts of your home and make your loved ones happy.

Enjoy hot waffles with maple syrup or lots of nutella with choice of chopped fruits and some nuts or chocolate chips and your kids will just love them..

ingredients
1 cup flour
1 egg*
3/4 cup milk (room temperature )
1 tsp baking powder
3 tbsp powdered sugar
1/4 cup melted butter
1 tsp vanilla extract
1/4 tsp salt if using unsalted butter

method

• Sift flour with baking powder and keep aside
• In a bowl mix sifted flour and powdered sugar
• Add egg ,milk, melted butter vanilla essence and whisk to a lump free batter
• Preheat the waffle maker and brush some  butter or oil .
• Pour the batter and close the waffle maker
• Cook until golden brown ,it may take around 6 to 8 minutes.
• Serve hot  drizzled with maple syrup a blob of butter /Chocolate sauce or nutella topped with your favourite fruits.

notes
*For eggless waffle substitue egg with buttermilk ..just add  1 tsp vinegar or lime juice to the mix and set aside for 10 min it will curdle then add to the dry mixture and mix tk a lump free batter.
Use milk at room temperature if using cold milk make sure the melted butter is not too warm else the butter will harden up as the chilled milk is poured .

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Sanna is a Goan and Mangalorean delicacy which is relished with Pork or Chicken curries or eaten with coconut chutney. Sannas have been a fav since childhood My mangalorean and Goan neighbours always shared sanna on Sunday morning. Though The recipes slightly differ I love themboth.
Sannas are steamed rice cakes/idlis but slightly thicker which is fermented using coconut toddy. Though there are recipes which use Yeast for fermentation Toddy is a very important ingredient  which makes these sannas soft and distinctive.
Toddy is not so easily available here in Cities so yeast  works as an alternative. Today I'm sharing a yeast free version which was shared by my dearest LornaAunty.
Do try and enjoy these soft yummy sannas and enjoy them with chutney,chicken curry or pork sorpotel or bafad.

Ingredients
1 cup ukda chawal/red boiled rice/idli rice
1/4 cup sona masuri /kolam or any short grain rice.
1 cup cooked rice
1 cup fresh grated coconut
1/2 cup coconut water or toddy
2tbsp sugar
Salt

Method
Wash and soak the rice for 5 to 6 hours.
Grind together with cooked rice and coconut and sugar to a smooth paste adding coconut water/toddy if available .
The batter should be smooth like idli batter
Allow to ferment for 8 to 10 hours.
Add salt to the batter.
Grease watis /idli mould with oil or butter.
Pour the batter in greased wati or idli mould.
I have filled the wati 1/2 full you can fill 3/4 for more fluffy sannas
Heat idli steamer with water  or any pot in which you will steam the sanna
Place the watis or bowls over a and steam for 16 to 18 minutes.
Serve with chutney or your favourite chicken /pork curry .

Notes
You can adjust the amount of sugar ,I love slightly sweet sannas
Use coconut water to grind if toddy is not available.
For fluffy  sannas fill the wati 3/4 th full

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Fish pakoda/Fish pakora or Amritsari Fish pakora are Indian crispy delicious fish fritters .Melt in mouth in each bite and crispy outside. These Fish Pakoda make  a great starter and a sure crowd pleaser. If you are a sea food lover you got to try these yummy crispy fish pakodas .Fish pakoda are best eaten when they are served  hot .

ingredients

3 fish fillets i used rawas/Indian salmon approx 350 to 400 grams

1 to 2 tsp Lime juice

Salt 

1/4 tsp turmeric powder

1/2 tsp carrom seeds/Ajwain 

1 1/2 tsp ginger garlic paste 

1 tsp Red chilli powder 

1/4tsp freshly ground cumin powder 

2 to 3 tbsp Gram flour/besan

1 tbsp Rice flour 

Oil to deep fry .

Method

• Debone the fish fillets and cut into 1 1/2 inch cubes
• Apply salt lime and turmeric and leave aside for 15 minutes.
• Then add ginger garlic paste red chilli powder cumin powder ,ajwain and rub it on the fish .
• Marinate for 1 to 2 hours.
• Just before frying Add besan/chickpea flour and maida 
• Heat oil in  a pan/kadhai 
• Once hot drop in the marinated fish and fry over medium flame until crisp and done,takes about 2 to 3 minutes
• Remove the fried fish pakora with a slotted spoon on  a plate lined with kitchen towel/tissueSprinkle some chat masala and serve with chutney ,onion slices and lemon wedges.

notes

• You can make a batter with chikpea/besan ,rice flour and spices adding little water to make a lump free batter and dip each fish cubes and deep fry.
• You can also add 1 beaten egg to the flour and mix in and deep fry the fish cubes.

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  Dal Pakwan is one of most popular Breakfast/Brunch dish from the Sindhi Cuisine .Dal Pakwan is mostly made for Sunday Breakfast in Sindhi homes however now almost everyone enjoys it .There are many Shops /sweet marts that sell Dal Pakwan on Sundays only . Dal Pakwan is nothing but dal /chana dal cooked with simple spices and served with Pakwan /Crispy puri made with maida .Dal Pakwan can be served as chaat too .Dal Pakwan is not only delicious but also easy to make and assemble. Pakwan or puri can be made and kept ahead in air tight container and dal can be cooked on the same day it saves a lot of time especially while your are busy or having guest at home .

Do try this recipe you and your loved ones will surely love it ..

for the dal 

1 cup chana dal

2 green chillies slitted

1/2 tsp garam masala powder

1/4 tsp haldi/turmeric powder

salt

tempering

1 1/2 tbsp ghee

1 tsp cumin seeds

1/4 tsp asafoetida/hing

1 tsp red chilli powder

For the Pakwan

2 cups maida/all purpose flour

1 tsp ajwain/carrom seeds

2 tbsp oil 

water to knead.

salt

Oil to deep fry

For garnish and serving

chopped onions as needed

Tamarind date chutney as needed

coriander leaves 

Green chutney ( i did not use)

Method

• Soak the chana dal for 4 to 5 hours.
•  Pressure Cook the dal with slitted green chillies,turmeric and salt
•  Cook for 2 to 3 whistles or slow cooked until the dal is cooked well but not mushy.
• Once done,release the pressure add garam masala powder and keep aside.

• Heat ghee or oil in a pan ,once hot add hing/asafoetida then add jeera and red chilli powder
• Pour the tadka/tempering on the dal .
• Drizzle tamarind date chutney,add some chopped coriander leaves and chopped onions.
• The Dal is ready to serve.

For the Pakwan 

• In a bowl mix flour/maida salt ajwain,oil and water to a semi soft dough.
• Cover with a cloth and keep aside for 30 minutes.
• Then divide into balls and roll out each ball into a puri/round disc 4 inch diameter.
• Prick holes with fork or knife so that the pakwan/puri doesn't puff up while frying.
• Heat oil in a kadhai/pan 

• Fry the pakwan until crisp and light golden brown.
• Remove it on a absorbent paper .
• Serve Pakwan with Dal
• You can break the pakwan or serve it like a chat too.
• Pour the prepared dal,chopped onions some date and tamarind chutney and serve. 

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Chatpate  Aloo or Sookhe Achari Aloo is a quick and easy dry dish made with aromatic spices and baby potatoes. Chatpate Aloo is flavourful spicy and yummy dish which can be served as side dish or as an appetizer. The freshly roasted and ground masala adds in lovely flavour. We love to have this dish especially when its raining out. this makes a great party appetizer or starter too and can be a great option for kids tiffin too .

Ingredients
2 tbsp Coriander seeds
1 tsp Cumin seeds
4 Kashmiri  /any dry chillies
1 tsp fennel seeds
1 tsp pepper corns

250 gm baby Potatoes
2 tbsp Oil
1/4 tsp asafoetida/Hing
3 to 4 garlic minced
1 tsp kalonji/nigella seeds
1 tsp sesame seeds
1 tsp Red chilli powder
1/2 tsp Chat masala
1/2 tsp Amchur powder .
salt

Method

• Wash the potatoes and boil it either in a cooker for 1 whistle or for 10 to 12 minutes.
• Once boiled peel the skin and set aside.
• Apply little salt and keep aside.
• Heat 2 tbsp oil and add the potatoes fry over medium flame till crisp and light golden brown.
• Transfer the potatoes on a plate.
• Dry roast the chillies,fennel seeds,coriander cumin and pepper and  coarsely powder it .

• Now in the same oil add hing ,nigella seeds and chopped garlic and saute for 2 to 3 min
• Then add the potatoes and toss well
• Add the freshly powdered masala ,red chilli powder ,chat masala and amchoor powder and and toss it well
• Add 1 to 2 tbsp of water so that the masala coats the potatoes well.
• Add toasted  sesame seeds and chopped coriander and serve as a side dish or appetizer.

You can use the normal potatoes too ,boil and cut in cubes and proceed .

You can add minced ginger as well or can totally skip ginger garlic .

If you want of more tangy you could add anardana powder and also squeeze in some lemon juice .

I prefer frying the potatoes before tossing in the spice powder you can skip this and use boil potatoes instead .

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