Category: Uncategorized

Full written recipe for Undhiyu

Prep time: 35-40 minutes
Cooking time: 1 hour 15 minutes
Serves: 5-6 people

Ingredients:
Papdi & Tur
SURTI PAPDI | सुरती पापड़ी 150 GRAMS PAPDI / 100 GRAMS BEANS
TUR | तूर दाने 100 GRAMS
HOT WATER | गरम पानी AS REQUIRED
BAKING SODA | बेकिंग सोड़ा A PINCH
Methi Muthiya
FENUGREEK | मेथी 1 BUNCH (CHOPPED)
GRAM FLOUR | बेसन 3/4 CUP
WHEAT FLOUR | गेहूं का आटा 1/2 CUP
OIL | तेल 2 TBSP
SALT | नमक TO TASTE
ASAFOETIDA | हींग 1/4 TSP
SUGAR | शक्कर 1 TBSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन मिर्च की पेस्ट 2 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
GARAM MASALA | गरम मसाला A PINCH (OPTIONAL)
BAKING SODA | बेकिंग सोड़ा 1/4 TSP
LEMON JUICE | निंबू का रस 2 TSP
WATER | पानी AS REQUIRED
OIL | तेल
Starchy Veggies
POTATO | आलू 2 NOS. (DICED)
SWEET POTATO | शकरकंद 1 NO. (DICED)
PURPLE YAM | कंद 1 MEDIUM SIZED. (DICED)
Green masala
GREEN GARLIC | हरा लेहसुन 100 GRAMS
FRESH CORIANDER | हरा धनिया 1/2 CUP
PEANUTS | मूंगफली 1/4 CUP
SESAME SEEDS | सफेद तिल 2 TBSP
GREEN CHILLI | हरी मिर्च 4-5 NOS.
COCONUT | नारियल 1/4 CUP (DESICCATED)
ASAFOETIDA | हींग A PINCH
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन मिर्च की पेस्ट 2 TBSP
SUGAR | शक्कर 2 TBSP
LEMON JUICE | निंबू का रस 2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
CORIANDER POWDER | धनिया पाउडर 2 TBSP
GARAM MASALA | गरम मसाला 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
SALT | नमक TO TASTE
Final Cooking
BRINJAL | बैंगन 6 NOS. (SLIT)
GREEN MASALA | हरा मसाला 3-4 TBSP (FOR COATING FRIED VEGGIES)
PEANUT OIL | सिंग तेल 1/3 CUP
CAROM SEEDS | अजवाइन 1/2 TSP
SALT | नमक A PINCH
HOT WATER | नमक AS REQUIRED
HOT WATER | गरम मसाला AS REQUIRED / 300-350 ML
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Transfer the cleaned & sorted surti papdi in a large bowl along with its beans & tur peas, cover them in hot water & add a pinch of baking soda, stir well & let them soak until you continue with the further process, soaking them will reduces their cooking time.
To make muthiyas add the chopped fenugreek in a large bowl & then add, gram flour, wheat flour, oil & all the remaining ingredients.
Mix the mixture well with your hands & then gradually add splashes of water to combine all the ingredients, make sure you don’t add too much of water.
Once the mixture comes together & forms a semi stiff dough, apply oil on your hands, take a small portion of the dough & form it into a roundel, shape all the remaining mixture similarly.
To fry the muthiyas heat oil in a deep pan to 160C or until it gets moderately hot, further add the shaped muthiyas into the hot oil & fry them over medium high flame until crisp & golden brown.
Transfer them into a sieve once fried so that all the excess oil drips off & your methi muthiyas for undhiyu are ready.
In the same oil add the diced potato & sweet potato, fry them over medium flame until slightly light golden brown then transfer them into a sieve.
Further fry the purple yam similarly & transfer it into a sieve as well, your fried veggies are ready.
To make the green masala add green garlic, fresh coriander, peanuts, sesame seeds & green chilli into a chopper & grind it into a coarse mixture, transfer the mixture into a bowl & add the remaining ingredients of the green masala & mix well, your green masala is ready.
Stuff the slit brinjals with the prepared green masala & coat the fried veggies with the green masala too.
Set a large kadhai over high heat & add the oil, once the oil gets hot add the carom seeds then drain the water from the soaked papdi & add it into the oil along with a pinch of salt, stir well then cover & cook until the papdi is 70% cooked.
Once the papdi is cooked add in the stuffed brinjals, stir well & cook them similarly until they turn semi-soft, make sure you don’t cook them all the way through.
Further add the remaining green masala in the kadhai, stir well cover & cook the masala for 3-4 minutes, if the masala gets too dry add in hot water & continue to cook it further.
Once the brinjals turn semi soft & the masala has cooked, place the brinjals evenly & add the green masala coated fried veggies & then finally layer the methi muthiyas.
Add hot water alongside the edge of the kadhai & cover the kadhai, let the undhiyu steam for 15 minutes or until the muthiyas become soft.
Once steamed, sprinkle some freshly chopped coriander.
Your undhiyu is ready, served with hot puris & jalebi.

#YFL #SanjyotKeer #undhiyu

The Music I use in All my videos – https://bit.ly/3CdPbSc
(Best for independent creators)

Follow us on all platforms:
Facebook – https://bit.ly/3o6alLt
Instagram – https://bit.ly/2RFkL8z

Follow my personal handles here: (Chef Sanjyot Keer)
Facebook – https://bit.ly/3tpjqQA​​​​​​​​​
Instagram – https://bit.ly/3o0FZK8
Twitter – https://bit.ly/33qQpJN

Full written recipe for Dal Tadka Jeera Rice

Prep time: 20-25 minutes (excluding soaking time)
Cooking time: 30-35 minutes
Serves: 4-5 people

Dal Tadka
Ingredients:
Boiling dal
TOOR DAL | तूर दाल 1/2 CUP
CHANA DAL | चना दाल 2 TBSP
MASOOR DAL | मसूर दाल 2 TBSP
GREEN CHILLI | हरी मिर्च 1 NO. (SLIT)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
GINGER | अदरक 1 INCH (JULIENNE)
WATER | पानी 2.5 CUPS (APPROX)
1st Tempering
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 1 TSP
RED CHILLI | लाल मिर्च 1 NO.
GINGER | अदरक 1 TBSP (CHOPPED)
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
ONION | प्याज़ 1 NO. (CHOPPED)
TOMATO | टमाटर 1 NO. (CHOPPED)
SALT | नमक TO TASTE
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI / DEGI RED CHILLI POWDER | कश्मीरी लाल मिर्च / देगी मिर्च पाउडर 1/2 TSP
CORIANDER POWDER | धनिया पाउडर 1/2 TSP
GARAM MASALA | गरम मसाला A PINCH
WATER | पानी A SPLASH
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
DRY MANGO POWDER | आमचूर पाउडर 1/2 TSP
BUTTER | मक्खन 1 TBSP
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
2nd Tempering
GHEE | घी 1 TBSP
ONION | प्याज़ 1/2 NO. (SLICED)
RED CHILLI | लाल मिर्च 1 NO.
ASAFOETIDA | हींग 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
Method:
Transfer all the three dals into a large bowl & wash them well until the water runs clear, then discard the water & add fresh water, let the dals soak for 30 minutes to an hour.
Once soaked, discard the water & transfer the dals into a cooker & add green chilli, salt, turmeric powder, julienned ginger & water, pressure cook the dal for 3-4 whistles over medium high flame.
Further switch off the flame & let the cooker de-pressurize naturally the open the lid & discard the green chilli & stir the dal well, your boiled dal is ready.
For the tadka, set a large pan over high heat & add the ghee once the pan gets hot.
Further add the cumin seeds, red chilli, ginger, garlic & green chilli & cook over medium flame for a minute.
Then add the chopped onions & cook until the onion turns light golden brown.
Further add the chopped tomato & salt, stir & cook until the tomato gets mushy then add powdered spices, stir quickly & then immediately add a lash of water & tilt the pan slight so that the flame enters the pan, do this step very carefully, doing this step will incorporate the smoky flavour without the use of any live charcoal.
Then add the boiled dal, stir well & bring it to a boil then add kasuri methi powder, dry mango powder, butter & fresh coriander & mix well.
To make the second tempering, set a small pan over high heat & once it gets hot, add the ghee.
Once the ghee gets hot add the sliced onion & fry until light golden brown, then add red chilli, asafoetida & kashmiri red chilli powder & immediately pour it over the dal.
Your dal tadka is ready.

Jeera Rice
Ingredients:
BASMATI | बासमती 1 CUP
SALT | नमक TO TASTE
LEMON JUICE | निंबू का रस 1 TSP (ADD THE SLICE)
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 1 TSP
SALT | नमक TO TASTE
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
Method:
Wash the rice well until the water runs clear then soak them in fresh water for 30-45 minutes.
To cook the rice, add water into a large stock pot & bring it to a roaring boil, once the water comes to a roaring boil, add salt & lemon juice (with the slice) along with the soaked rice, make sure your discard the water you soaked the rice in before adding them into the stock pot.
Cook the rice until they are 90% cooked, this will only take 4-5 minutes if the rice is soaked well.
Once cooked, transfer the rice into a sieve using a large spider then fluff them up using forks so that the excess steam escapes, cool down the rice completely.
To make jeera rice, set a wok over high heat & add ghee.
Further add the cumin seeds & once they crackle add in the boiled rice along with salt & fresh coriander.
Stir well & toss the rice over high flame for a few seconds.
Your jeera rice is ready.

#YFL #SanjyotKeer #daltadka

The Music I use in All my videos – https://bit.ly/3CdPbSc
(Best for independent creators)

Follow us on all platforms:
Facebook – https://bit.ly/3o6alLt
Instagram – https://bit.ly/2RFkL8z

Follow my personal handles here: (Chef Sanjyot Keer)
Facebook – https://bit.ly/3tpjqQA​​​​​​​​​
Instagram – https://bit.ly/3o0FZK8
Twitter – https://bit.ly/33qQpJN

Chapters
0:00 Intro
1:18 Dal Tadka
8:38 Jeera Rice
10:48 Plating
12:30 Outro