Beat the cold with winter foods

Beat the cold with winter foods

Khandani Rajdhani, a chain of restaurants serving traditional thali, recently hosted Swad Kesariya food festival which served some delectable winter dishes like Surti Undhiyo, Sarson Ka Saag, Gajar Ka Halwa, Adadiya Pak etc. Chef Jodharam Chaudhary shares the recipe of Surti Undiyo and Adadiya Pak to make your winter more delightful and flavoursome.

Adadiya Pak
Adadiya Pak is a winter sweet dish from Gujarat which is loaded with health benefits. Adadiya Pak is made using urad dal flour along with loads of ghee and nuts which makes it a perfect winter mithai that is not only delicious but packs a punch too.

Ingredients

  • Urad dal atta (coarse)......150 gm
  • Channa dal atta..... 150 gm
  • Mix dry fruits......100 gm
  • Gondh (edible gum).....100 gm 
  • Khus khus.....25 gm
  • Milk.....3 tbsp
  • Sugar......250 gm
  • Ghee......250 gm
  • Saunth powder.......50 gm

Method

  • Take 2 cups of split black gram flour (urad dal flour should be coarse like suji, make sure it’s not in powder form).
  • In a large bowl, combine flour, milk and ¼ cup clarified butter, and mix thoroughly. 
  • After half an hour, sieve the flour by pressing mildly. Set aside.
  • In a heavy-bottomed pan, heat  clarified butter and fry edible gum on a high flame. Set aside.
  • Chop edible gum and make a coarse powder using a mortar.
  • Add the flour and khus khus (poppy seeds) in clarified butter and roast it on a low flame stirring continuously till light brown or until 25 to 35 minutes.
  • Once browned add the edible gum.
  • Mix well, turn off the flame, let it cool 10 to 15 minutes.
  • Add in all the saunth powder and sugar and mix well.
  • Make laddoos or spread it on a square or round plate and garnish with almonds. Cool 3 to 4 hours, and then cut and serve.

Surti Undhiyu
Undhiyu, a traditional Gujarati mixed vegetable, is a speciality of Surat. There is an interesting tale of how the dish got its name. Undhu, in Gujarati, means upside down and if you aren’t aware, Undhiyu is traditionally cooked upside down underground in an earthen pot called matlu which is fired from above. It is a seasonal preparation and often cooked during winter festivals like Makarsankranti. Prepared with many fresh vegetables and Methi Muthiya, Undhiyu is one of the healthiest dishes to have in winter.  

Ingredients
For the ground masala

  • Green garlic.....½ cup
  • Coconut ( without the dark skin).....½ cup
  • Raw peanuts.....1 tbsp
  • Coriander fresh......6 tbsp

For the mixing masala

  • Green chilli paste........1 tbsp
  • Ginger paste.........1 tbsp
  • Garlic paste......1 tsp
  • Haldi powder.......1 tsp
  • Dhania powder........1 tsp
  • Jeera powder.......1 tsp
  • Garam masala powder........1 tsp
  • Ajwain......1 tsp
  • Salt to taste
  • Dry coconut.......2 tbsp
  • White til.......1 tbsp
  • Sugar.........1 tbsp
  • Hing.......1 tsp
  • Green garlic chives.....100 gm

Vegetables

  • Shakarkand.......100 gm
  • Peeled potato.......200 gm
  • Purple yam (ratalu)......150 gm
  • Eggplant.........4 pieces 
  • Raw banana.....1 (cut into 6 pcs)
  • Surti papdi (beans).....500 gm
  • Green peas.......100 gm For tadka
  • Sunflower oil.......4 tbsp
  • Garlic paste.....1 tsp
  • Hing.....1 tsp
  • Ajwain.....1 tsp
  • Green chilli paste.....1 tsp

For Methi Muthiya

  • Fresh methi......2 cups
  • Green chilli paste........2 tsp
  • Ginger paste.......1½ tsp
  • Garlic paste.......1 tsp
  • Salt......1 tsp
  • White til.......1 tbsp
  • Hing........½ tsp
  • Haldi powder.......1 tsp
  • Sugar..........    1½ tsp
  • Curd...........1 tbsp
  • Oil.........2 tbsp
  • Besan..... 1 cup
  • Atta karkara.......½ cup
  • Maida..........½ cup

METHOD

  • Grind to a coarse consistency the masala meant for grounding. 
  • Mix all the mixing masala with the coarsely ground masala and  half the amount of the green garlic chives and chopped coriander.
  • Cut the potato, yam, sweet potato, raw banana (with skin) into one-inch pieces.
  • Slit the banana and eggplant and stuff with the masala.
  • Take oil in the cooker and add all the tadka ingredients and sauté. Add all the beans, stuffed vegetables and Methi Muthiya and pour some water over all the vegetables. 
  • Cook all the vegetables for four  whistles.
  • Place it on a serving plate and garnish with the remaining  green garlic chives and chopped coriander.

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