Tuvar Dana Chutney | Tuver Dane ki Chutney | Pigeon Peas Chutney | Tuvar ke Dane ki Sabji | Tuwar Dane ki Chutney Kese Banaye | How to Make Pigeon Peas Chutney |

Tuvar Dana Chutney | Tuvar Dane ki Chutney | Pigeon Peas Chutney | Tuvar ke Dane ki Sabji | Tuwar Dane ki Chutney Kese Banaye | How to Make Pigeon Peas Chutney | Here's an easy recipe for making pigeon pea chutney, which is commonly prepared during the winter season. It uses fresh pigeon peas, which are thoroughly cleaned and washed with clean water. The lentils are then ground into a paste with green chillies, garlic, and a few basic spices. Finally, it's tempered and served hot. You can enjoy it with millet flatbread (bajra roti) or parathas.

Ingredients:

1 cup pigeon peas (arhar dal)

2–3 green chillies

1-inch piece of ginger

1–2 cloves of garlic (optional)

1/2 cup fresh coriander leaves

Salt to taste

1 teaspoon cumin seeds

1–2 tablespoons oil

For tempering:

1 teaspoon mustard seeds

1 dry red chili (broken)

A pinch of asafoetida

A few curry leaves

Pigeon Peas (tuvar dana) Chutney

Instructions:

Wash the pigeon peas thoroughly. Now, take a non-stick pan and dry roast the pigeon peas until they turn light brown.

Let the roasted pigeon peas cool down. In a blender, combine the roasted pigeon peas, green chilies, ginger, garlic, coriander leaves, salt, and cumin seeds. Blend until a smooth paste is formed. Add water as needed to achieve your desired consistency.

Heat the oil in a small pan. Add the mustard seeds and let them splutter. Add the dry red chili, asafoetida, and curry leaves. Pour this tempering over the chutney.

Mix well. Serve with rice, roti, or as a side dish.

You can adjust the spices according to your preference. This chutney is rich in protein and pairs wonderfully with Indian meals!

Methi Ke Laddu | Methi Ke Laddu Recipe | How to Make Methi Ke Laddu | Methi Laddoo | Healthy Laddu Recipe | Winter Special Methi Ke Laddu | Fenugreek Seeds Laddu |

Methi Ke Laddu | Methi Ke Laddu Recipe | How to Make Methi Ke Laddu | Methi Laddoo | Healthy Laddu Recipe | Methi Dink Laddu | Methi Gond Laddu | Methi Ke Laddu Recipe in Hindi | Winter Special Methi Ke Laddu | Fenugreek Seeds Laddu | Today we're talking about the recipe for "Winter Special Fenugreek Laddoos." This is an easy recipe for a traditional North Indian sweet, specially made during winters for its warming and health benefits. It has numerous health benefits, so let's learn about this healthy laddoo recipe.

Ingredients:

1 cup fenugreek seeds

2 cups whole wheat flour

1 cup ghee

1 cup powdered jaggery or sugar (to taste)

1 cup edible gum

½ cup chopped nuts (almonds, cashews, pistachios)

2 tablespoons poppy seeds (optional)

1 teaspoon cardamom powder

Winter Special Healthy Methi Ke Laddu

Instructions:

Prepare the fenugreek:

Soak the fenugreek seeds overnight. Drain the water and dry them, then grind them into a coarse powder.

Roast the gum:

Heat some ghee in a pan and fry the edible gum until it puffs up. Remove and break it into small pieces.

Roast the flour:

In the same pan, add more ghee if needed. Roast the whole wheat flour on low heat until golden brown and fragrant.

Add the fenugreek:

Add the ground fenugreek powder to the flour and roast for a few more minutes to remove the bitterness.

Add nuts and poppy seeds:

Add the chopped nuts and poppy seeds and roast for 2-3 minutes.

Add jaggery:

Remove the pan from the heat. When the mixture has cooled slightly (but is still warm), add the powdered jaggery/sugar and cardamom powder. Mix well.

Form the laddoos:

Add the crushed gum and mix. While the mixture is still warm, take small portions and shape them into laddoos.

Cool and store:

Let the laddoos cool completely before storing them in an airtight container.

These laddoos are nutritious and great for boosting immunity during winters. These are slightly bitter due to the fenugreek, but the sweetness of the jaggery and the richness of the nuts and ghee perfectly balance the flavor.

Let me know if you'd like the recipe in Hindi or tips on how to reduce the bitterness!

Uttarayan Special Til Chikki | How to Make Til Chikki | Chikki Recipe with Jaggery | 3 Ingredients for Til Chikki | Til Gur Ki Chikki | Indian Sesame Brittle Chikki | Sesame Seeds Chikki | How to Make Chikki |

Uttarayan Special Til Chikki | How to Make Til Chikki | Chikki Recipe with Jaggery | 3 Ingredients for Til Chikki | Til Gur Ki Chikki | Indian Sesame Brittle Chikki | Sesame Seeds Chikki | How to Make Chikki | Today we bring you a special recipe for Til Chikki (sesame brittle) for Uttarayan (Makar Sankranti). Uttarayan is a festival full of joy and enthusiasm. On this day, people visit each other's homes to exchange Uttarayan greetings and share sweets. This recipe is also known as Gajak Til Gur or Til Gur ki Patti. It uses sesame seeds, jaggery, and a few basic ingredients. It's very delicious and equally easy to make, so let's learn the recipe for making Til Chikki.

Ingredients:

1 cup - white sesame seeds

3/4 cup - jaggery, chopped or grated

1 tablespoon - ghee

1/4 teaspoon - cardamom powder (optional)

Uttarayan Special Til Gur Chikki

Instructions:

Roast the sesame seeds:

Heat a heavy-bottomed pan over medium heat.

Add the sesame seeds and roast them, stirring continuously, until they turn light golden brown and start to crackle (about 2-3 minutes). Do not let them turn brown. Remove and set aside.

Melt the jaggery:

In the same pan, add the ghee and grated jaggery.

Cook over low heat, stirring continuously, until the jaggery melts and starts to bubble.

To check if the jaggery syrup is ready: Drop a little syrup into a bowl of cold water. If it forms a hard ball that breaks, it's ready.

Combine and spread:

Immediately add the roasted sesame seeds and cardamom powder (if using) to the jaggery syrup.

Mix quickly and thoroughly.

Pour the mixture onto a greased flat surface or rolling board.

Shape the chikki:

Using a greased rolling pin, quickly roll the mixture into a thin sheet (work quickly as it hardens fast).

With a sharp knife, cut into squares or rectangles while still warm. Cool and serve:

Let the chikki cool completely. Break it into pieces and store it in an airtight container.

Tip: 

Work quickly after adding the sesame seeds and jaggery, as the mixture hardens quickly.

Enjoy your crispy, festive Til Chikki for Uttarayan!

Also Read:

Peanut Chikki For Uttarayan

Uttarayan Special Tuvar Thotha | Tuver Na Thotha | Tuver Thotha Recipe | Thota | How to Make Gujarati Style Thota | Gujarati Tuvar Thotha Recipe | How to Make Gujarati Tuvar Thotha Recipe |

 

Tuver Na Thotha | Tuver Thotha Recipe | Thota | How to Make Gujarati Style Thota | Gujarati Tuvar Thotha Recipe | How to Make Gujarati Tuvar Thotha Recipe | Here is a traditional Gujarati-style recipe for Uttarayan Special Tuvar Thotha, a dish that is very popular during the winter months, especially during the kite festival (Uttarayan). This dish makes the best use of the fresh pigeon peas available during this season. So let's learn about the recipe for making Tuvar Thotha.

Ingredients:

Fresh Pigeon Peas – 2 cups (shelled) 

Oil – 2 tablespoons

Mustard Seeds – 1 teaspoon

Cumin Seeds – 1 teaspoon

Asafoetida – a pinch

Ginger-Green Chili Paste – 2 teaspoons

Garlic – 3-4 cloves, finely chopped (optional)

Onion – 1 medium-sized, finely chopped

Tomatoes – 2 medium-sized, finely chopped

Turmeric Powder – ½ teaspoon

Red Chili Powder – 1 teaspoon

Coriander-Cumin Powder – 2 teaspoons

Garam Masala – ½ teaspoon

Salt – to taste

Sugar – ½ teaspoon (optional, for Gujarati taste)

Lemon Juice – 1 tablespoon

Fresh Coriander Leaves – chopped, for garnish

Sev or Papdi – for serving (optional)

Gujarati Style Uttrayan Special Tuver Na Thotha

Instructions:

Wash the fresh pigeon peas thoroughly. If using frozen pigeon peas, thaw them before use.

Tempering:

Heat oil in a kadai or deep pan. Add mustard seeds and let them splutter.

Add cumin seeds, then add a pinch of asafoetida.

Sauté the aromatics:

Add ginger-green chili paste and chopped garlic. Sauté for a minute.

Add chopped onions and sauté until translucent.

Add tomatoes and spices:

Add chopped tomatoes, turmeric powder, red chili powder, coriander-cumin powder, and salt.

Cook until the tomatoes are soft and the oil starts to separate. Cook the pigeon peas:

Add the fresh pigeon peas. Mix well.

Add about 2–2.5 cups of water to cover the peas. Stir.

Simmer:

Cover and cook over medium heat for 15–20 minutes, or until the pigeon peas are tender and the gravy has thickened. Stir occasionally.

Add more water if needed for the desired consistency (Thotha is typically semi-thick). 

Final preparation:

Add garam masala, sugar, and lemon juice. Mix well and cook for another 2-3 minutes.

Taste and adjust seasonings.

Garnish and serve:

Garnish generously with chopped fresh coriander.

Traditionally, it is served with sev or crushed papdi on top for added crunch.

Serving suggestion:

Serve hot with toasted white bread, bajra roti, or wheat roti, or simply enjoy it as a hearty bowl. Perfect for a chilly winter evening during the Uttarayan festival!

Enjoy this authentic, delicious Gujarati Tuvar Thotha - Uttarayan Special!

Also Read:

Gujarati Style Cabbage Muthiya Recipe

Gujarati Style Dudhi Na Muthiya Recipe

Gujarati Dal Dhokli Recipe 

Gujarati Khatti Mithi Dal Recipe 

Gujarati Style Methi Na Thepla Recipe 

Gujarati Style Mithi Kadhi Recipe

Kachchhi Dabeli Recipe

Kathiyawadi Lasaniya Bateta Nu Shaak Recipe 

Uttarayan Special Undhiyu Recipe

Undhiyu Dish | Undhiyu Recipe Gujarati Style | How to Make Undhiyu | Undhiyu Recipe in Hindi | Authenctic Gujarati Style Undhiyu | Traditional Gujarati Undhiyu | Kathiyawadi Undhiyu |

Undhiyu Dish | Undhiyu Recipe Gujarati Style | How to Make Undhiyu | Undhiyu Recipe in Hindi | Authentic Gujarati Style Undhiyu | Traditional Gujarati Undhiyu | Kathiyawadi Undhiyu | Undhiyu Recipe: Today we bring you the Traditional Gujarati Undhiyu recipe, a dish enjoyed during Uttarayan, which includes fenugreek fritters (methi muthia), stuffed vegetables, and a special green masala. You will find step-by-step instructions and a complete list of ingredients to make this special Gujarati winter dish. As we all know, Undhiyu is a traditional Gujarati mixed vegetable dish, typically made during the winter using seasonal vegetables. Therefore, we are going to share a classic Undhiyu recipe with you.

Ingredients:

For the Methi Muthia:

* 1 cup fenugreek leaves, finely chopped

* 1 cup gram flour (besan)

* 2 tablespoons whole wheat flour

* 1/2 teaspoon turmeric powder

* 1/2 teaspoon red chili powder

* 1/2 teaspoon sugar

* 2 tablespoons oil

* Salt to taste

For the Vegetable Mix:

* 1 cup Surti Papdi (hyacinth beans), strings removed and halved

* 1 cup Valore Papdi (broad beans), strings removed and halved

* 1/2 cup small eggplants, slit in the middle

* 1/2 cup small potatoes, halved

* 1/2 cup sweet potatoes, peeled and chopped

* 1/2 cup raw bananas, peeled and chopped

For the Masala:

* 1 cup fresh coriander leaves, chopped

* 1/2 cup grated fresh coconut

* 2 tablespoons ginger-green chili paste

* 2 tablespoons garlic paste

* 1 tablespoon lemon juice

* 2 teaspoons sugar

* 1 teaspoon cumin-coriander powder

* 1/2 teaspoon turmeric powder

* 1/2 teaspoon red chili powder

* Salt to taste

Other:

* 1/4 cup oil

* A pinch of asafoetida

* 1 teaspoon carom seeds (ajwain)

Traditional Gujarati Style Undhiyu Recipe

Instructions:

1. Prepare the Methi Muthia:

* Combine all the muthia ingredients together. Add a little water to make a soft dough.

* Shape into small oval-shaped fritters.

* Deep-fry or steam until cooked. Set aside.

2. Prepare the Masala:

* In a bowl, combine all the masala ingredients. Mix well.

3. Stuff the vegetables with the masala:

* Make a light slit in the eggplants and potatoes and stuff them with the masala. * Set aside the remaining spice mixture. 

4. Making the Undhiyu:

* Heat the oil in a heavy-bottomed pan. Add the carom seeds and asafoetida.

* Add the papdi, val beans, sweet potatoes, raw bananas, and any additional spices. Stir gently.

* Add the stuffed vegetables and muthiyas on top.

* Sprinkle a little water. Cover and cook on low heat for 30-40 minutes. Do not stir too much; just shake the pan occasionally.

5. Serving:

* Garnish with fresh coriander and grated coconut. Serve hot with puris or rotis.

Also Read:

Gujarati Style Cabbage Muthiya Recipe

Gujarati Style Dudhi Na Muthiya Recipe

Gujarati Dal Dhokli Recipe 

Gujarati Khatti Mithi Dal Recipe 

Gujarati Style Methi Na Thepla Recipe 

Gujarati Style Mithi Kadhi Recipe

Kachchhi Dabeli Recipe

Kathiyawadi Lasaniya Bateta Nu Shaak Recipe 

Uttarayan Special Gujarati Style Tuver Na Thotha Recipe 

Kathiyavadi Lasaniya Bateta | Kathiyavadi Lasaniya Bateta Recipe | Gujarati Style Garlic Potatoes | Gujarati Style Spicy Garlic Potatoes | Lasaniya Bateta | How to Make Lasaniya Bateta |

 

Kathiyavadi Lasaniya Bateta | Kathiyavadi Lasaniya Bateta Recipe | Gujarati Style Garlic Potatoes | Gujarati Style Spicy Garlic Potatoes | Lasaniya Bateta | How to Make Lasaniya Bateta | | Lasaniya Batata Recipe (Gujarati Style Spicy Garlic Potatoes): Here is a detailed recipe for Lasaniya Batata (Gujarati-style spicy garlic potatoes). It includes all the ingredients and step-by-step instructions so you can make this delicious dish at home.

Ingredients:

* 500 grams small potatoes (or small regular potatoes)

* 10–12 cloves of garlic

* 4-5 Kashmiri degi mirch (soaked for 1 hour)

* 2 medium tomatoes, chopped

* 2 tablespoons oil

* 1 teaspoon cumin seeds

* 1/2 teaspoon mustard seeds

* 1/4 teaspoon asafoetida

* 1 teaspoon red chili powder

* 1/2 teaspoon turmeric powder

* 1 teaspoon coriander powder

* 1 teaspoon cumin powder

* Salt to taste

* 1 teaspoon sugar (optional)

* 1–2 tablespoons chopped fresh coriander

thewhiskaddict.com

Instructions:

1. Boil the small potatoes until tender. Peel and set aside.

2. Make a coarse paste of garlic, soaked deggi mirch, and tomatoes in a blender (adding water is optional).

3. Heat oil in a pan. Add cumin seeds and mustard seeds and let them splutter. Add asafoetida.

4. Add the garlic-deggi mirch-tomato paste. Sauté for 2–3 minutes until the oil separates.

5. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 1–2 minutes.

6. Add the boiled potatoes and mix well with the spices.

7. Add 1/4 cup of water and sugar (if using). Cover and cook on low heat for 5–7 minutes, allowing the flavours to meld.

8. Garnish with fresh coriander. Serve hot with roti, puri, or rice.

Also Read:

Gujarati Style Cabbage Muthiya Recipe

Gujarati Style Dudhi Na Muthiya Recipe

Gujarati Dal Dhokli Recipe 

Gujarati Khatti Mithi Dal Recipe 

Gujarati Style Methi Na Thepla Recipe 

Gujarati Style Mithi Kadhi Recipe

Kachchhi Dabeli Recipe

Uttarayan Special Undhiyu Recipe

Uttarayan Special Gujarati Style Tuver Na Thotha Recipe 

Methi Matar Malai | Methi Matar Malai Recipe | How to Make Methi Matar Malai | Malai Methi Matar | Methi Matar Malai Recipe Dhaba Style | Restaurant Methi Matar Malai Recipe |

 

Methi Matar Malai | Methi Matar Malai Recipe | How to Make Methi Matar Malai | Malai Methi Matar | Methi Matar Malai Recipe Dhaba Style | Restaurant Methi Matar Malai Recipe | Classic Methi Matar (Malai Recipe): Today we bring you one of the most nutritious methi (fenugreek) recipes, perfect for the winter season. While methi is prepared in many ways, today we are presenting a unique and easy Methi Matar Malai recipe. So, let's learn about this recipe.

Ingredients:

1 cup fresh fenugreek leaves, chopped

1 cup green peas, fresh or frozen

1 cup fresh cream or heavy cream

1 large onion, finely chopped

2 green chilies, chopped

1-inch piece of ginger, chopped

4-5 cloves of garlic, chopped

10-12 cashews, soaked in warm water

1/2 teaspoon cumin seeds

1/2 teaspoon garam masala

1/2 teaspoon coriander powder

1/4 teaspoon turmeric powder

1/2 teaspoon sugar (optional)

2 tablespoons oil or ghee

Salt to taste

Methi Matar Malai

Instructions:

Make the paste:

Blend the chopped onion, green chilies, ginger, garlic, and soaked cashews with a little water to make a smooth paste.

Prepare the fenugreek:

Wash and chop the fenugreek leaves. If desired, sprinkle a little salt on the leaves, let them sit for 10 minutes, and squeeze out the excess water to reduce bitterness.

Cook the base:

Heat oil or ghee in a pan. Add cumin seeds and let them splutter. Add the prepared paste and sauté on medium heat until the oil separates.

Add the spices:

Add turmeric powder, coriander powder, and salt. Sauté for another minute.

Add fenugreek and peas:

Add the chopped fenugreek leaves and green peas. Cook for 3-4 minutes until the fenugreek is tender.

Add the cream:

Reduce the heat to low. Add the cream. Mix well and cook for 3-4 minutes. If the gravy is too thick, add a little water or milk. Final preparations:

Add the garam masala and sugar (if using). Mix well and cook for another 2 minutes. Taste and adjust the salt if needed.

Serving:

Serve hot with roti, naan, or rice.

Enjoy your creamy, mildly spiced Methi Matar Malai!