Pickled Lime | આથેલાં લીંબુ

Ingredients
Lime - 10 - 12,
Salt - 1/3 cup,
Turmeric powder - 1 tbsp,
Lime juice - 1/2 cup.

Method
Wash and dry limes well.

Give each lime two cuts without breaking them in 4 parts, as per given below image.

In a mixing bowl, add salt along with turmeric power.

Mix well.

Stuff salt & turmeric mixture, about 1.5 to 2 tsp into each lime.

Transfer stuffed limes into airtight glass container.

Add remaining turmeric & salt mixture, if any left.

Add lime juice.

Cover lid and shake glass jar well. Let it set for 30 - 45 days. In between, shake glass jar 2 - 3 times in a week.

When it becomes very soft, it is ready to consume. Once limes are done, refrigerate and use.

Notes
This pickle is healthy and also oil & sugar free.
I used himalayan pink salt for healthier option.
This pickle is base recipe for any kind of lemon pickle.
Enjoy with MASALA ROTLO OR METHI THEPLA

VIDEO RECIPE -

VALOR MUTHIYA NU SHAAK | વાલોળ - મુઠીયા નું શાક | VALOR - MUTHIYA CURRY

Ingredients

For methi muthiya (makes 18 - 20)
Fresh fenugreek leaves (finely chopped) - 1/2 cup,
Ginger paste - 1/4 tsp,
Green chilli paste - 1/2 tsp,
Corse wheat flour - 1/4 cup,
Gram flour - 1/4 cup,

Bottle gourd (finely grated) - 2 tbsp,

Turmeric powder - 1/8 tsp,

Asafetida - 1/8 tsp,

Red chili powder - 1/4 tsp,

Coriander & cumin powder - 1/4 tsp,

Salt - to taste,

Sugar - 1 tsp,

Lemon juice - 1/2 tsp,

Cooking soda- pinch,

Peanut oil - 1 tbsp,

Peanut oil - For frying.

For Curry

Peanut oil - 4 tbsp,
Mustard seeds - 1/8 tsp,
Cumin seeds - 1/4 tsp,
Asafetida - 1/8 tsp,
Indian flat broad beans - 1 1/4 cup,
Tomato(chopped) - 3/4 cup,
Garlic paste - 1 tsp,
Salt - to taste,
Turmeric powder - 1/4 tsp,
Kashmiri red chili powder - 1 1/2 tsp,
Coriander & cumin powder - 1 tsp,
Sugar - 1/2 tsp,
Hot water - 1 cup,
Coriander leaves - 1/4 cup.

Method

For Muthiya
In a mixing bowl, add all the ingredients listed under the header of "For muthiya" section above.

Mix well and form into soft dough.

Divide prepared dough in 8 - 10 parts equally. Grease hands with oil and form into round shape balls as per given below image.

Deep fry prepared balls in batches over medium flame till it gets golden brown color.

Take out in a plate lined with paper towel.

For Curry

In a pressure cooker, heat oil.

Now add mustard seeds followed with cumin seeds and asafetida.

Now add indian broad beans.

Mix well.

Add garlic paste, turmeric powder and salt.

Mix well and let it cook covered for 1 minute.

Add kashmiri red chilli powder and coriander & cumin powder.

Mix well.

Now add chopped tomato.

Mix well and let it cook covered for 1 minute.

Now add hot water and mix well.

Add prepared muthiya.

Close lid well and cook for 2 whistle over medium low flame.

Let pressure cooker cools down. Open lid and add sugar along with chopped coriander leaves.

Mix well and serve.

Notes
For muthiya
1/4 cup coarse wheat flour can be replaced with 3 tbsp regular wheat flour and 1 tbsp semolina.
Finely grated bottle gourd is work as moisture content, so do not use any water.
Adjust amount of finely grated bottle gourd as per quality of flour.
Deep fry methi muthiya over medium flame to cook evenly from inside.
Warm water can be use instead of finely grated bottle gourd.
Can make methi muthiya day ahead and refrigerate them.
Freeze methi muthiya in deep freezer up to 8 - 10 days.

For undhiyu
Serve with puri, roti or rotla.
Adjust amount of spices as per taste.

VIDEO RECIPE - 

                                                

UNDHIYU | ઊંધિયું | KATHIYAWADI STYLE UNDHIYU

Ingredients

For methi muthiya
Fresh fenugreek leaves (finely chopped) - 1 cup,
Ginger paste - 1/2 tsp,
Green chilli paste - 1 tsp,
Corse wheat flour - 1/2 cup,
Gram flour - 1/2 cup,

Bottle gourd (finely grated) - 1/4 cup,

Turmeric powder - 1/4 tsp,

Asafetida - 1/8 tsp,

Red chili powder - 1/2 tsp,

Coriander & cumin powder - 1/2 tsp,

Salt - to taste,

Sugar - 2 tsp,

Lemon juice - 1 tsp,

Cooking soda- 1/8 tsp,

Peanut oil - 1 1/2 tbsp,

Peanut oil - For frying.

For undhiyu

Peanut oil - 1/2 cup,
Cumin seeds - 1/2 tsp,
Asafetida - 1/4 tsp,
Indian flat broad beans - 1 cup,
Cluster beans (guvar) - 1 cup,
Indian broad beans - 1 cup,
Drumstick - 2,
Sweet potato - 1/2 cup,
Cauliflower - 1 1/2 cup,
Potato - 2 medium sized,
Eggplant - 1 large,
Fresh tuver lilva - 1/2 cup,
Fresh green gram - 1/2 cup,
Ginger paste - 1/2 tsp,
Tomato - 3/4 cup,
Garlic paste - 1 1/2 tbsp,
Green peas - 1/2 cup,
Salt - to taste,
Turmeric powder - 1 tsp,
Red chilli powder - 1 tbsp,
Kashmiri red chili powder - 1 tbsp,
Coriander & cumin powder - 2 tsp,
Jaggery sugar - 1/4 tsp,
Water - 1 cup,
Coriander leaves - 1/4 cup.

Method

For Muthiya
In a mixing bowl, add all the ingredients listed under the header of "For muthiya" section above.

Mix well and form into soft dough.

Divide prepared dough in 18 - 20 parts equally. Grease hands with oil and form into round shape balls as per given below image.

Deep fry prepared balls in batches over medium flame till it gets golden brown color.

Take out in a plate lined with paper towel.

For undhiya

Preparation
Wash and dry all the vegetables well.
Remove strings from indian broad beans and cluster beans.
Cut potato, eggplant, cauliflower, sweet potato and drumstick in medium sized pieces.
Boil water in a pan and add cauliflower's cubes.

Let it seat for 1 minute and take out in a colander.

Heat a pan over medium flame and add oil (here i am using the same oil in which methi muthiya is fried to get good methi aroma and flavour.).

Add cumin seeds followed with asafetida.

Add indian broad beans, indian flat broad beans, cluster beans (guvar), drumstick, fresh green gram, green peas and fresh tuver lilva.

Mix well. Cook covered for 4-5 minutes.

Open the lid and add potato, eggplant, sweet potato and cauliflower cubes.

Mix well. Again cook covered for 4 - 5 minutes over medium low flame.

Now add ginger paste, garlic paste turmeric powder and salt.

Mix well. Again cook covered on medium low flame for 4-5 minutes.

Now add red chilli powder and kashmiri red chilli powder. Mix well.

Again cook covered for another 4-5 minutes.

Now add chopped tomato and mix well.

Again cook covered for 4-5 minutes.

Now add hot water followed with cumin & coriander powder and jaggery sugar. Mix well.

Now add prepared methi muthiya and mix well.

Let it cook covered over medium low flame till it gets well cooked.

Garnish with fresh coriander leaves.

Notes
For muthiya
1/2 cup coarse wheat flour can be replaced with 6 tbsp regular wheat flour and 2 tbsp semolina.
Finely grated bottle gourd is work as moisture content, so do not use any water.
Adjust amount of finely grated bottle gourd as per quality of flour.
Deep fry methi muthiya over medium flame to cook evenly from inside.
Warm water can be use instead of finely grated bottle gourd.
Can make methi muthiya day ahead and refrigerate them.
Freeze methi muthiya in deep freezer up to 8 - 10 days.

For undhiyu
Add raw banana, purple yam or any other choice of vegetables of your choice.
Methi muthiya and indian broad beans are essential part of undhiyu, so do not skip them.
Serve with puri, roti or rotla.
Add or omit any vegetables of your choice.
Adjust amount of spices as per taste.
Here, i used clay pot, so cooking time may vary as per cooking vessel.



Video recipe -