Winter Special: Gujarati Recipes Perfect For The Chilly Season

December in Gujarat is a lively time. As the temperature dips and the harsh heat finally loosens its grip, kitchens across the state begin to transform. With winter comes a new array of vegetables like methi, beetroot, radish, and a wide variety of millets. From Kathiawar to Surat, each household has something special to beat the chilly weather and make the most out of the seasonal ingredients. 

To make an elaborate spread with Gujarati specialities like undhiyu, mogri peru, and adadiya pak, here are some easy-to-follow recipes shared by Maharaj Bhawar Singh, Corporate Chef at Khandani Rajdhani. Just get the fresh produce from the market and get cooking these regional delicacies.

Also Read: A Peek Into Gujarat’s Winter Foods That Survived Only In Small Pockets

Mogri Peru

Ingredients:

• 2 cups mogri (peru/radish pods)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 pinch hing
• 1 tbsp oil
• ½ cup coriander leaves (for garnish)
• 1 tsp dhania (coriander) powder
• 1 tsp jeera (cumin) powder
• ½ tsp red chilli powder
• ½ tsp turmeric powder

Method:

1. Cut the mogri peru into 1-inch-long chunks.
2. Heal oil, and temper with cumin seeds, mustard seeds, asafoetida, and green chillies.
3. Add the mogri and sauté till soft.
4. Add the dry masalas, water and salt and cook for a couple of more minutes.
5. Garnish with chopped fresh coriander. Serve hot.

Surti Undhiyu

Ingredients:

Grinding Masala:

• ½ cup green garlic
• ½ cup coconut (white flesh)
• 1 tbsp raw peanuts
• 6 tbsp fresh coriander

Mixing Masala:

• 1 tbsp green chilli paste
• 1 tbsp ginger paste
• 1 tsp garlic paste
• 1 tsp haldi powder
• 1 tsp dhania powder
• 1 tsp jeera powder
• 1 tsp garam masala powder
• 1 tsp ajwain
• Salt to taste
• 1 tbsp dry coconut
• 1 tbsp white til
• 1 tbsp sugar
• 1 tsp hing
• 100 g green garlic chives

Vegetables:

• 100 g shakarkand
• 200 g peeled potato
• 150 g purple yam (ratalu)
• 4 pcs eggplant (brinjal)
• 1 pc raw banana (cut into 6 pcs)
• 500 g surti papdi
• 100 g green peas

Tadka:

• 4 tbsp sunflower oil
• 1 tsp garlic paste
• 1 tsp hing
• 1 tsp ajwain
• 1 tsp green chilli paste

Methi Muthiya:

• 2 cups fresh methi
• 2 tsp green chilli paste
• 1½ tsp ginger paste
• 1 tsp garlic paste
• 1 tsp salt
• 1 tbsp white til
• ½ tsp hing
• 1 tsp haldi powder
• 1.5 tsp sugar
• 1 tbsp curd
• 2 tbsp oil
• 1 cup besan
• ½ cup atta (kar kara)
• ½ cup maida

Method :

1. Take all the grinding masala and grind to a coarse consistency.
2. Mix all the mixing masala with the coarsely ground masala with one part of the green garlic chives and chopped coriander.
3. Cut the potato, yam, sweet potato, and raw banana (with skin) into 1-inch pieces.
4. Slit the banana and eggplant and stuff with the masala.
5. Take oil in the cooker and add all the tadka ingredients and sauté. 
6. Add all the beans, stuffed vegetables and methi muthiya and pour some water over all the vegetables.
7. Cook all the vegetables for 4 whistles.
8. Remove onto the serving plate and garnish with leftover green garlic chives and chopped coriander.

Adadiya Pak

Ingredients:

• 150 g urad dal atta (coarse)
• 150 g channa dal atta
• 100 g mixed dry fruits
• 100 g gondh
• 25 g khus khus
• 3 tbsp milk
• 250 g sugar
• 250 g ghee
• 50 g saunth powder

Method:

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