Healthy oondhiya

Posted on March 10, 2009. Filed under: Subzi | Tags: , , |

Startling though it may seem, here is a wonderful and healthy modification of the famous festive Gujarati dish which is ordinarily loaded with oil. I’ve changed this recipe and cut down on the oil along with the invisible fat which you get from coconut.
The methi muthias added to this recipe are baked to a wonderful rich golden brown colour that are very appealing and also cut down a lot of the calories you get in the fried version.
A good amount of iron and calcium is available from this hearty dish and this is sure to become your family favourite.

Preparation Time : 15 mins.
Cooking Time : 30 mins.

Serves 6.

For the oondhiya
2 cups surti papadi (double beans)
1¼ cups kand (purple yam), peeled and cut into cubes
1 cup baby potatoes
1¼ cups sweet potatoes, peeled and cut into cubes
3 to 4 small brinjals
½ teaspoon carom seeds (ajwain)
a pinch soda bi-carb
salt to taste
To be mixed into a masala
1 cup chopped coriander
½ cup poha (beaten rice flakes)
¼ cup green garlic, chopped
3 teaspoons coriandercumin seed (dhania-jeera) powder
1 teaspoon gingergreen chilli paste
1 teaspoon chilli powder
1 teaspoon sugar
½ teaspoon carom seeds (ajwain)
¼ teaspoon turmeric powder (haldi)
¼ teaspoon asafoetida (hing)
1 ripe banana, mashed
salt to taste
Other ingredients
1 recipe baked methi muthia
For the garnish
1 tablespoon chopped coriander
For the oondhiya
1. String the surti papadi taking care not to separate the 2 sides.
2. Wash the papadi, add the carom seeds, soda bi-carb and salt and mix well.
3. Make criss-cross slits in the kand, baby potatoes, sweet potatoes and brinjals taking care not to separate the segments.
4. Fill half the masala mixture into the slits of kand, baby potatoes, sweet potatoes and brinjals. Keep aside the remaining masala mixture.
5. Combine the surti papadi, stuffed vegetables, remaining masala mixture with 3 cups of water and pressure cook for 2 whistles.
How to proceed
1. Transfer the cooked oondhiya, methi muthias into a large serving dish and toss lightly.
2. Serve hot, garnished with the chopped coriander.
Advertisements
Read Full Post | Make a Comment ( None so far )

Oondhiya

Posted on March 10, 2009. Filed under: Subzi | Tags: , |

A classic Gujarati recipe.

Cooking Time : 60 mins.
Preparation Time : 30 mins.

Serves 6.

Ingredients
1/2 kg. Surti papdi
1/2 kg. purple yam (kand)
1/2 kg. yam (kand)
250 grams small potatoes
250 grams sweet potatoes (shakkariya)
250 grams small brinjals
3 bananas
1 recipe methi muthias
1 tablespoon carom seeds (ajwain)
2 teaspoons green chilliginger paste
1/4 teaspoon soda-bi-carb
To be ground into a masala
1/2 fresh coconut, grated
3/4 cup chopped coriander
1/2 cup green garlic, chopped
4 teaspoons coriandercumin seed powder (dhana-jeera)
1 tablespoon green chilliginger paste
2 teaspoons chilli powder
4 teaspoons sugar
1 tablespoon lemon juice
salt to taste
For the tempering
1/4 teaspoon asafoetida (hing)
6 tablespoons oil
Method
1. String the Surti papdi, taking care not to separate the 2 sides.
2. Wash the papdi, put the carom seeds, soda bi-carb and salt and mix well.
3. Peel the purple yam, yam and sweet potatoes and cut into big pieces.
4. Peel the potatoes.
5. Make a criss-cross slit in the potatoes and brinjals taking care not to separate the segments. Keep aside.
6. Cut the bananas into big pieces and cut a vertical slit in the centre of each piece.
7. Fill half the masala mixture into the slits of the potatoes, brinjals and bananas. Keep the remaining half for later use.
8. Heat the oil in a pressure cooker and add asafoetida.
9. Add the Surati papdi, potatoes, yam, purple yam and brinjals and 1/2 cup of water and pressure cook for 2 whistles.
10. Allow the steam to escape and open the pressure cooker.
11. Transfer the cooked vegetables into a large pan and add the stuffed bananas, methi muthias and the remaining masala mixture.
12. Cook on a slow flame till the bananas are tender, stirring occasionaly.
13. Serve hot.
Tips
Oondhiya is traditionally served with puris and shrikhand.
Read Full Post | Make a Comment ( None so far )

Pressure cooker oondhiya

Posted on February 25, 2009. Filed under: Subzi | Tags: , , |

A classic Gujarati recipe, of vegetables and fenugreek dumplings cooked in an aromatic blend of spices. This version is an easy and healthy way to make oondhiya.

Preparation Time : 30 mins.
Cooking Time : 60 mis.

Serves 6.

Ingredients
4 cups (½ kg.) Surti papdi, cleaned and stringed
2 cups (½ kg.) kand (purple yam) peeled and cut into large cubes
10 to 12 (250 grams) baby potatoes, peeled
1 cup (250 grams) sweet potatoes (shakkariya), peeled and cut into large cubes
8 to 10 (250 grams) small brinjals
3 bananas
1 recipe methi muthias (recipe below)
1 tablespoon carom seeds (ajwain)
¼ teaspoon asafoetida (hing)
2 teaspoons gingergreen chilli paste
¼ teaspoon soda bi-carb
To be mixed together into a masala
1 cup fresh coconut, grated
¾ cup chopped coriander
½ cup green garlic, chopped (optional)
4 teaspoons coriandercumin seed (dhana-jeera) powder
1 tablespoon gingergreen chilli paste
2 teaspoons chilli powder
4 teaspoons sugar
1 tablespoon lemon juice
salt to taste
For the methi muthias
1 bunch fenugreek (methi) leaves, chopped
½ cup whole wheat flour (gehun ka atta)
½ cup Bengal gram flour (besan)
1 teaspoon gingergreen chilli paste
3 teaspoons sugar
juice of 1 lemon
½ teaspoon turmeric powder (haldi)
a pinch soda bi-carb
3 tablespoons oil
salt to taste
For the tempering
¼ teaspoon asafoetida (hing)
4 tablespoons oil
For the methi muthias
1. Combine all the ingredients in a bowl and knead into a soft dough, adding water only if required.
2. Divide this mixture into 30 portions and mould into oblong shapes by placing between the palms. Deep fry over a medium flame till the muthias are golden brown. Drain and keep aside.
How to proceed
1. Wash the papdi, add the carom seeds, soda bi-carb and salt and mix well.
2. Make a criss-cross slit, at a right angle, in the potatoes and brinjals taking care not to separate the segments. Keep aside.
3. Cut the bananas into big pieces and cut a vertical slit in the centre of each piece.
4. Fill the masala mixture into the slits of the potatoes, brinjals and bananas. This will require about half the quantity. Keep the remaining half for later use.
5. Heat the oil for the tempering in a pressure cooker and add the asafoetida and ginger-green chilli paste.
6. Add the Surti papdi, purple yam, potatoes, sweet potatoes and brinjals and ½ cup of water and pressure cook for 2 whistles.
7. Allow the steam to escape and open the pressure cooker.
8. Transfer the cooked vegetables into a large pan and add the stuffed bananas, methi muthias and the remaining masala mixture.
9. Cook on a slow flame till the bananas are tender, stirring occasionally.
10. Serve hot.
Read Full Post | Make a Comment ( None so far )

Oondhiya (Microwave)

Posted on February 25, 2009. Filed under: Microwave, Subzi | Tags: , |

A classic Gujarati recipe adapted for the microwave. The colour of the vegetables is vibrant.

Preparation Time : 40 min.
Cooking Time : 17 min.

Serves 4.

For the methi muthias
1 cup fenugreek (methi) leaves, chopped
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup Bengal gram flour (besan)
1 teaspoon green chilliginger paste
2 teaspoons sugar
juice of 1/2 lemon
1/4 teaspoon garam masala
1/4 teaspoon turmeric powder (haldi)
a pinch soda bi-carb
2 tablespoons oil
salt to taste
For the tempering
1/4 teaspoon asafoetida (hing)
6 tablespoons oil
Ingredients
250 grams Surti papdi
250 grams purple yam (kand)
100 grams yam (suran)
100 grams small potatoes
100 grams sweet potatoes (shakkariya)
100 grams brinjals
1 to 2 bananas
1 tablespoon carom seeds (ajwain)
1/4 easpoon soda bi-carb
salt to taste
To be mixed into a masala
1/2 cup fresh coconut, grated
1/2 cup chopped coriander
1/4 cup green garlic, chopped
2 teaspoons coriandercumin seed (dhania-jeera) powder
2 teaspoons green chilliginger paste
2 teaspoons chilli powder
2 teaspoons sugar
1 tablespoon lemon juice
salt to taste
For the methi muthias
1. Put the chopped fenugreek leaves in a bowl, add 1 teaspoon of salt and mix well.
2. Allow to stand for 5 to 7 minutes and squeeze out all the liquid from the leaves.
3. Combine the fenugreek with the remaining ingredients in a bowl and knead into a very soft dough by adding 3 tablespoons of water.
4. Spread this mixture onto a greased shallow glass disha and cover with a lid. Microwave on HIGH for 2 minutes.
5. Cool completely and cut into small squares.
How to proceed
1. String the Surti papdi, taking care not to separate the 2 sides.
2. Wash the papdi, add the carom seeds, soda bi-carb and salt and mix well.
3. Peel the purple yam, yam, potatoes and sweet potatoes and cut into big pieces.
4. Cut the brinjals and the banana into big pieces and cut a vertical slit in the centre of each piece.
5. Put the oil and asafoetida in a glass bowl and microwave on HIGH for 1 minute.
6. Add the Surti papdi, purplr yam, yam, potatoes, sweet potatoes and brinjals and 1/4 cup water, cover with a lid and microwave on HIGH for 10 minutes, stirring once in between.
7. Add the prepared masala, banans, methi muthias and mix well. Cover with a lid and microwave on HIGH for 4 minutes, stirring once in between.
8. Serve hot.
Tips
Oondhiya is traditionally served with puris and shrikhand.
Read Full Post | Make a Comment ( None so far )

Healthy oondhiya

Posted on February 24, 2009. Filed under: Subzi | Tags: , |

Usually oil-laden, this Gujarati favourite gets the healthy treatment through pressure-cooking and baking and replacing poha for high fat coconut!

Preparation Time : 15 mins.
Cooking Time : 30 mins.
Baking Temperature : 200°C (400°F).
Baking Time : 7 to 8 mins.

Serves 6.

For the oondhiya
2 cups surti papadi (double beans)
1¼ cups kand (purple yam), peeled and cut into cubes
1 cup baby potatoes
1¼ cups sweet potatoes, peeled and cut into cubes
3 to 4 brinjals (small black variety)
½ tsp carom seeds (ajwain)
A pinch soda bi-carb
Salt to taste
To be mixed into a masala
1 cup chopped coriander
½ cup jada poha (beaten rice flakes)
¼ cup chopped green garlic
3 tsp coriandercumin seed (dhania-jeera) powder
1 tsp gingergreen chilli paste
1 tsp red chilli powder
1 tsp sugar
½ tsp carom seeds (ajwain)
¼ tsp turmeric powder (haldi)
¼ tsp asafoetida (hing)
1 ripe banana, mashed
Salt to taste
For the baked methi muthias
1 cup chopped fenugreek (methi) leaves
1/3cup whole-wheat flour (gehun ka atta)
1/3cup besan (Bengal gram flour)
½ tsp gingergreen chilli paste
1 tsp sugar
1 tsp lemon juice
¼ tsp turmeric powder (haldi)
¼ tsp garam masala
1 tsp oil
Salt to taste
For the garnish
1 tbsp chopped coriander
For the baked methi muthias
1. Mix all the ingredients in a bowl and knead into a soft dough using a little water.
2. Divide the dough into 8 equal portions, shape into even sized rounds and flatten them by placing between your palms.
3. Place on a greased baking tray and bake in a pre-heated oven at 200°C (400°F) for 7 to 8 minutes. Keep aside.
For the oondhiya
1. String the surti papadi taking care not to separate the 2 sides.
2. Wash the papadi, add the carom seeds, soda bi-carb and salt and mix well.
3. Make criss-cross slits in the kand, baby potatoes, sweet potatoes and brinjals taking care not to separate the segments.
4. Fill half the masala mixture into the slits of kand, baby potatoes, sweet potatoes and brinjals. Keep aside the remaining masala mixture.
5. Combine the surti papadi, stuffed vegetables, remaining masala mixture with 3 cups of water and pressure cook for 2 whistles.
How to proceed
1. Transfer the cooked oondhiya and methi muthias into a large serving dish and toss lightly.
2. Serve hot garnished with coriander.
Read Full Post | Make a Comment ( None so far )

Liked it here?
Why not try sites on the blogroll...