Surti Undhiyo

Undhiyo is an authentic Gujrati dish -a winter delicacy prepared from the seasonal mix of veggies and muthiyas (fenugreek leaves fried dumplings)

The original recipe comprises tender Surti papdi (indian flat beans),small eggplants,Purple yam,baby potatoes and dense muthiyas.

All these vegetables are generously coated with flavourful green paste made out of fresh coconut, roasted groundnuts, coriander leaves n fresh green garlic. The carom seeds (ajwain) and green garlic add an incredible depth and flavour to it n lends the Undhiyo it’s distinct aroma.

This one-pot winter warmer will make you simply fall in love with its earthy flavours.

So let’s get started….

You require lot of ingredients to make this laborious dish but definitely worth the efforts.


100 gms Surti papdi

100 gms Val papdi( indian flat beans)

7-8 small eggplants

6-7 baby potatoes

100 gms (suran)

100 gms kandh ( purple yam)

1 sweet potato

100 gms tur beans

50 gms fresh green peas

50 gms Val beans (optional)

For making green masala:

1/2 cup fresh coconut

11/2 cup coriander leaves (chopped)

1 cup green garlic (chopped)

1/4 cup roasted groundnuts

1 lime juice

Green paste :

4 green chillies

1″ ginger

8-10 garlic

1 lime juice

(Grind coarsely all the above ingredients )

Dry spices:

1/2 tsp turmeric

11/2 tsp chilli power

2 tsp coriander cumin powder

1/4 tsp garam masala

1 tsp ajwain (carom seeds)

1 tsp sesame seeds


1 cup chopped methi leaves

1 tbs oil

11/4 cup gram flour

1-2 tsp jawar atta (optional)

11/2 tsp lime juice

1 tsp sugar

1/2 tsp ajwain

1/2 tsp sesame seeds

Little turmeric

1/2 tsp chilli powder,1/2 tsp dhania jeera powder, 1/4 tsp garam masala

1/4 tsp Eno salt

For tempering

4-5 tbs oil

Curry leaves

Pinch of asafoetida

Salt to taste

3-4 tsp sugar


First prepare all the vegetables. Clean and chop them and keep aside.

Make coarse paste of ginger chilli garlic.

Prepare Muthiyas by mixing all the ingredients mentioned above. Begin mixing with lime juice and Eno salt then mix rest of the ingredients without adding any water.

Make cylindrical balls and deep fry and keep aside.

Add some water in the same bowl n keep it for the final gravy.

In a another pan heat some oil and fry the sweet potatoes n both the yam pieces.

Once it’s done then keep aside and keep the leftover oil to use to prepare the Undhiyo

Frying these veggies not only helps to cook faster but also saves the time to cook the final Undhiyo.

You can also add 1/4 tsp soda bi carb n little salt and rub the papdis (flat beans) to soften the beans n cook faster.

But it’s totally optional ..

Now prepare the green masala for the Undhiyo

Grind coarse all the ingredients shown in the pic. as mentioned above.

Stuff the baby potatoes and eggplants with green masala and keep aside.

To prepare the Undhiyo

Take a broad heavy bottomed pan and heat the leftover oil and add 2 more tsp of oil (total approx 4-5 tbs )

When the oil is hot add ajwain, sesame seeds, asafoetida, curry leaves, ginger garlic chilli paste.

Sauté well…

Add the stuffed veggies and the beans..

Sauté well and all the spices let it cook on slow heat for 10-12 mins.

add green masala and cover with the lid to cook on Low heat.

Remover the lid and add all fried veggies and muthiyas.

Stir nicely add sugar and salt to taste.

Add chopped coriander and some chopped green garlic to it.

Cover again and let it cook on slow heat for another 8-10 mins.

Finally your delicious and mouth watering Undhiyu is ready to serve.

Enjoy it with hot puris phulkas or bajra rotis.

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Chana Sundal

Chana Sundal

(Stir fried Chickpeas)

This dish is very easy to make n mainly prepared during Navratri to offer Goddess.

Chickpeas are stir fried and cooked without onion garlic by adding fresh coconut basic spices.


2 cups chickpeas

2-3 tbs sesame oil

1/2 tsp mustard seeds

Pinch of asafoetida

Curry leaves

1 tsp Urad dal

2-3 dry chillies

2 tsp fresh coconut

1 green chill (slit)

Salt to taste

1 tsp Lime juice

1/2 tsp chilli flakes(optional)


Soak the chickpeas overnight and pressure cook with same level of water and salt for 3-4 whistles.

Add pinch of soda bi carb if required.

Once the pressure releases remove the chickpeas and allow it to cool.

For tempering take a large pan or kadai add 2tbs of sesame oil when hot add mustard seeds and pinch of hing and urad dal with red dry chillies. When it begins to splutter add one green chilli slit and curry leaves and 2 tsp of fresh coconut.

Sauté nicely then add boiled chickpeas to it and give a quick stir.

Check the salt and adjust it. Add 1/2 tsp chilli flakes and lime juice and stir.

Garnish with some grated coconut on TOP if required.

Chana Sundal is ready to serve.

Custard apple Basundi

#Navratri Special..

#Fasting Diaries

Creamy, rich Custard apple Rabdi

Recipe for custard apple rabdi👇🏻


Full cream milk1 ltr.

1 cup Sugar

2 tbs condensed milk

1tsp Cardamom powder

Custard Apple 3-4(de-seeded)

Chopped almonds and pistachios for garnishing


De-seed the custard apples and collect the pulp in a bowl and keep in the chiller.

Pour the milk in a broad, heavy bottomed pan and bring it to a rolling boil. Lower the heat and let it simmer till a thick layer of cream forms on its surface.

When it is almost reduced to half of the quantity then gently scrape off the sides of the pan. Add sugar or alternatively you can also add 2-3 tbs of condensed milk and cardamom powder.

Cook till it thickens a little bit more. Add the custard apple pulp and stir quickly and switch off the heat. Keep in the chiller for 3-4 hrs and Garnish with chopped almonds and pistachios.

Serve chilled.😍

Bhoplyache Bharit (Pumpkin Raita)

This is a simple and easy to cook recipe. One can have this on fasting days too.

As we all know pumpkin is rich source of Vit.A This dish is a perfect accompaniment with regular veggies.

So let’s get started …..


250 gms pumpkin

1 cup curd

1 tsp sugar

Salt to taste

2 green chillies

1/2 tsp cumin seeds

1 tbs roasted crushed groundnuts

1 tsp ghee

Method: First cut the pumpkin into small pieces. Wash and steam the pumpkin pieces for 8-10 mins. Make sure it should not be over cooked and mushy.

In a pan heat the ghee add cumin seeds when it starts to crackle add green chillies and turn off the heat.

In a bowl add the steamed pumpkin and curd together and mix well. Add crushed ground nuts, sugar, salt to taste and add the ghee,chilli cumin seeds (tadka)tempering from TOP.

Mix well and the raita is ready to serve.

Bhutte ke Kees ka Chaat

The most famous Indore style Bhutte ke Kees ka chaat.

Bhutta means “corn “and Kees means “grated”

I Made homemade Nachos and served Bhutte ka Kees on TOP.

Sweet,spicy dish taste amazing with crispy nachos. Apart from being delicious it’s also a healthy chaat.


  • 3 Corn cobs
  • 2 tbs Ghee
  • 1/4 tsp of Mustard seeds
  • 1/4 tsp of Cumin seeds
  • 1/4 tsp of Fennel seeds
  • Pinch of Asafoetida
  • 1/2 tsp of Turmeric
  • 1/2 tsp of Chilli Powder
  • 1/2 tsp of grated Ginger
  • 1 tsp of finely chopped green chillies
  • 1/2 lime juice
  • Salt to taste
  • 1/2 tsp of Sugar
  • Handful of chopped Coriander leaves
  • 1 tbsp of fresh grated Coconut


  1. Remove the husk and grate the corn kernels by using a (medium size hole)  grater. Alternatively you can slice off the kernels with a knife and coarsely grind in a hand mixie.
  2. While grating you will find some corn milk in the mixture. Once done keep the grated paste aside.

Heat the heavy bottomed nonstick pan and add 2 Tbs of ghee, once its hot add mustard seeds, cumin seeds, fennel seeds when they start spluttering add pinch of asafoetida and chopped chillies and give a quick stir. Add grated ginger and turmeric and quickly add the grated corn kernel paste to it. Stir it well and mix nicely and let it cook on simmer for 8-10 mins. keep checking in between so that the corn mixture doesn’t stick to the pan.

  1. Remove the cover and add 1/2 cup of milk and stir nicely n cover it again and cook on simmer until the moisture evaporates and thickens the mixture. (approx.10-12 mins.)
  2.  Meanwhile preapare the corn puris.
  3. For the corn puris dough take 1/2 cup of makai aata ( I used masa harina flour), 1 tsp plain flour(maida) ,1/4 tsp crushed (oregano herbs), salt to taste and pich of turmeric. Mix in the water a little at a time using your fingers to knead thedough until smooth and pliable. Roll out into big chapati and make small puris by using cookie cutter. Deep fry the puris and keep aside.
  4. Take a new corn and parboil for 2-3 mins in the water or just in the microwave and remove the kernals and saute with butter and little chilli powder . keep them aside.
  5. Now check the corn mixture by now its thicken n must have cooked enough. Add sauteed corn kernals to it and add lime juice to it.
  6. Once done remove the mixure and transfer it to the serving dish.
  7. Take a new flat dish place the fried puris(corn tacos) and top up with bhutte ka kees (corn mixture) garnish with corainder leaves, some fresh coconut on top and some nylon sev and pomogranate seeds n corn kernels.
  8. Most delicious , mouth watering, healthy butte ka kees ka chaat is redy to serve.


Aluchi patal bhaji (fadfade)

Alu Chi patal Bhaji (Fadfade)

Colocasia leaves gravy

This vegetable gravy is a typical and traditional Maharashtrian Delicacy.

It’s very tasty and has

Sweet and sour taste as Tamarind and Jaggery are used in this preparation.

My recipe is different then the usual one in which they add sorrel leaves, radish and chana dal.


2-3 bunches colocasia

(Around 15-20 leaves)

2 green chillies

1/2 small bowl groundnuts (boiled)

1 tbs jaggery

1 tbs tamarind pulp

Salt taste

For Tempering/ Tadka

2 -3 tsp oil

7-8 crushed garlic with skin

8-10 curry leaves

1/2 tsp mustard seeds

1/4 tsp fenugreek seeds

1/2 tsp Kashmiri chilli powder

Pinch of asafoetida


Soak the groundnuts in the water for half an hour then boil in the pressure cooker for 3 whistles.

Wash and chop the colocasia leaves.

Chop the stems and Peel of the light brown skin from TOP.

While peeling and chopping the stems and leaves you need to apply the oil on your hands which helps to get rid of the itching which occurs from calcium oxalate crystal present in colocasia.

Chop the stems into small round pieces.

In a thick bottomed pan add the veggie with 2 chopped chillies and some water and cook until soft n mushy for 15-20 mins.Alternatively you can also cook in the pressure cooker for 2 whistles.

Once it cools down whisk the mixture until it gets properly mixed up.

Add the boiled groundnuts,tamarind pulp, jaggery and salt to taste. ( Adjust according to your taste)

And let it cook for another 6-7 mins.Add some water if required.

Prepare the tempering in a small pan.

Heat the oil when hot add pounded garlic with skin and sauté until they turn golden brown, add hing,mustard seeds, curry leaves n Kashmiri chilli powder.

Then add the tadka (tempering) to the veggie and give a quick stir.

Delicious sweet and sour Aluchi patal

Bhaji (Fadfade)is ready to serve.

Serve with hot phulkas and rice.

Easy eggless Semolina cake

This eggless semolina cake is a perfect accompaniment at tea time. It is so easy to make at home and it doesn’t require any special equipments or expertise. You can simply cook in the kadai covered with lid on slow flame. If you’re a beginner at baking, this is the recipe for you! You can hardly go wrong with it.

Simply mix all the ingredients and bake the cake to golden perfection!

So let’s get started …


2 cups semolina

1 cup milk

1/2 cup oil

1 cup sugar (adjust to your sweetness)

1/2 cup maida (plain flour)

1 tsp baking powder

1/2 tsp baking soda

3/4 cup milk

1 tsp lime juice

1 tbs Tutti frutti

1/2 tsp cardamom powder


To begin, in a grinder jar add 2 cups of semolina and give it a quick pulse so that the mixture turns extra fine.

In a large bowl, transfer the ground semolina and add milk. Whisk it well. Add oil and whisk nicely to incorporate all the ingredients. Keep the mixture aside for 30 mins.

In a another bowl, sift plain flour add baking powder and baking soda. Whisk all the ingredients until well combined. Set aside.

Take the 3/4 cup of milk and mix with the lime juice and keep aside.

After half an hour, add sugar to the semolina mixture and mix well. Now, add the plain flour to the semolina mixture. Add cardamom powder and mix well and add the milk with lime (curdled milk) and keep stirring until the batter is smooth. Fold in gently with a spatula.

Grease the pancake with a little oil and use a parchment paper to line the base of the tin.

Transfer the batter to the prepared baking tin and garnish with Tutti frutti on top.

Bake in the middle rack at 180’c degree for 35 -40 mins.

Alternatively you can also bake this in a normal pan cover with a lid on the gas stove for 40 mins on slow flame.

Or until a toothpick inserted in the centre of the cake comes out clean.

Let the cake cool down on a rack in the tin completely. (Min.15 mins) Cut it into desired pieces and enjoy the cake with some evening tea.

Modaks: Sweet Dumplings

One of my favourite holy festivals, Ganesh Chaturthi, is tomorrow and there’s nothing more delicious to celebrate this joyous occasion than with a scrumptious Modak.

A Modak is a sweet dumpling that is made out of rice flour and jaggery. It is traditionally eaten on Ganesh Chaturthi as it was known to be Lord Ganesha’s favorite dessert.

So, be prepared to get your hands busy! Before we begin, I’d like to mention that I prepared these Modaks with a Modak mould – preparing it by hand can be quite time consuming and difficult. It is a very intricate process that may not suitable for everyone. With a Modak mould, each Modak will have a consistent, beautiful design and will be much easier too!

So, here’s what you’ll need for serving 21 modaks….

Modak Stuffing:

2 cups freshly scraped coconut

1 cup grated jaggery (organic)

1 tbs poppy seeds (lightly roasted)

1 tsp cardamom powder

Few saffron strands

1 tsp ghee

Outer covering (Ukad):

2 cups rice flour

2 cups water

1/2 tsp salt

1 tsp ghee

1 tbs milk

Method for stuffing:

Begin by heating the pan and adding the ghee. Once the ghee starts melting add the coconut and jaggery. Sauté until it combines well.

Next, add some lightly roasted poppy seeds and stir. Once the mixture thickens, add cardamom powder and saffron strands. Turn off the heat and transfer the mixture to a flat dish to cool down.

While the mixture cools down, prepare the outer covering.

Take one medium-sized thick bottomed broad pan and add some water. Once the water starts boiling, add salt, ghee, milk and then, rice flour to it.

Lower the flame and start stirring. Make sure to mix well. After 3-4 minutes, cover the pan and let it cook for another 2-3 minutes. You can now turn off the heat.

In a large plate, remove the rice flour mixture and start kneading. As the rice flour mixture is very hot, it may be difficult to knead the flour. So, spread the mixture using the base of a bowl or you could also use a Ziplock bag as a “glove” and knead. Make sure to spread evenly and make it smooth.

Once the mixture has cooled down to room temperature, continue to knead. Add a few drops of water and oil if required. Make sure the dough is super smooth and crack free.

Next, cover the dough with wet muslin cloth and keep aside.

Before you begin preparing for the modak, prepare a vessel for steaming. Add the water in a vessel and Place the colander or any flat strainer over it . Cover the strainer with banana leaf and apply some ghee on TOP or muslin cloth to place the modak in the strainer .Personally, I like to use turmeric leaves as it makes the modak even more flavourful. But it’s totally (optional)

To start preparing for modak, keep the modak mould and some oil next to you.

Clean the sides of the mould and grease with some oil or ghee. Make a smooth, round ball from the dough and roll it on your palm first. Then, insert it in the mould and close it.

Next, put your thumb inside the mould, and create a dent in the center. Press and stretch to the remaining sides of the mould, using your thumb.

Next, add the stuffing inside the mould. Seal the bottom part by placing some dough. Make sure you have stretched the dough well from the inside or else, when you remove your modak from the mould- all the filling may fall out!

Remove the excess dough and seal properly.

Once done, open the mould and remove the modak gently. It should not have any cracks! Continue, this procedure with the rest of the dough.


Use the same vessel that you previously used for heating the water. Place the prepared modaks on the strainer in the vessel to steam for 15 minutes on medium heat.

Allow the modaks to cool for some time and while serving add some ghee on TOP. Delicious Modaks are ready to serve to Lord Ganesha.

On this auspicious day, no celebration will be complete without a plate of modaks. So celebrate well with these tasty treats!

Green peas (ola Vatanyachi) Khichdi

Vatana Khichdi is a very easy and quick rice dish to make. It is traditionally prepared on Janmashtami (an annual Hindu festival that celebrates the birth of Lord Krishna) and on the last Saturday of the month of Shravan.

I highly recommend you to try this dish out – it’s delicious and overall, a light meal option!

Here is what you will need:


  • 1 cup  basmati rice
  • 1/2 cup fresh peas
  • 1 chopped onion
  • Few curry leaves
  • 1/2 tsp grated ginger
  • 1 chilli (slit)
  • 2 tsp oil
  • 1/2 tsp ghee
  • Salt to taste
  • 1/2 tsp sugar
  • 1 tsp lime juice
  • 3 cups hot water
  • Freshly scraped coconut & chopped coriander for garnishing

Spices : 

  • 1” pc cinnamon
  • 1 Bay leaf
  • 1/2 tsp mustard seeds
  • 1/4 cumin seeds
  • pinch of asafoetida
  • 1/4 tsp turmeric
  • 1 tsp chilli powder
  • 1 and a 1/2 tsp goda masala

To begin, wash and soak the rice for 15-20 mins.

Next, heat the pressure cooker and add oil. Once hot, add mustard, cumin seeds, cinnamon, bayleaf. Once this begins to crackle, add curry leaves and a pinch of asafoetida. Add the chopped onion and sauté for 2-3 mins.

Add ginger, chilli and the rest of the spices and give a quick stir. Next, add rice and the peas and stir well.

Finally, add salt, sugar, ghee and lime juice and add 3 cups of hot water and stir well. Pressure cook the rice for 3 whistles.

Your delicious,quick and easy Olya vatyanachi kichdi is ready to serve. Garnish with fresh coconut and chopped coriander.


Serve with curds, pickle and papad.

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Sweet Coconut Rice (Narli Bhaat)

Narli Bhaat, also known as Sweet Coconut Rice, is an authentic Maharashtrian dish. This dish is especially popular during the the full moon festival known as Narli Purnima during the month of Shravan. It is said that fishermen offer coconuts and pray to the sea – asking for tranquility – so that they can continue to fish and take their boats out to sea during the monsoon season. On this day, we also celebrate Raksha Bandan, which is a beautiful celebration of the loving bond between sisters and brothers.

As Maharashtra lies in a coastal region, there are plenty of coconut trees and rice produce which is why this sweet dish was created as a dessert for the observance of this full moon festival.

Here is the recipe of this delicious Narli Bhaat:


  1. 3/4 cup Basmati rice
  2.  2 + 1/2 tsps of Ghee
  3.  3/4 cup of Sugar
  4. 1/2 cup Jaggery
  5.  2 cups of coconut milk
  6.  2-3 tbs of grated Coconut
  7.  Few Saffron strands
  8. 1/2 tsp of Cardamom powder
  9. 1/4 tsp of Nutmeg powder
  10.  3-4 green cardamom
  11. 2-3 cloves
  12. 7-8 cashew nuts
  13. 6-8 raisins
  14.  1 piece of Cinnamon



Begin by  washing and soaking the rice for at least half an hour and then drain the water.

Next, take a thick bottomed pan. Once hot, add 2 tsp of Ghee, cloves and cardamoms. Once this begins to crackle, add the rice to the pan and continue sautéing for 2-3 minutes. Add 2 tbs of fresh coconut and sauté until it turns slightly golden-brown in color. Now, add the coconut milk and stir well.

Let this mixture cook on medium flame for 4-5 mins. Once its starts boiling and bubbles start to form,  cover the pan and let this cook on simmer for another 4-5 mins.

Next, add jaggery and sugar and pinch of salt to it and mix well.  Keep in mind, you can always adjust the sweetness according to your taste.

Cover the pan again and let it cook for some time. Add saffron,Cardamom and nutmeg powder to it.

Finally, remove the cover and add 1/2 tsp of Ghee, roasted cashew nuts and raisins to it. Stir and make sure the moisture has evaporated and rice is well cooked and nicely separated.


Once it’s ready then transfer to the serving dish and garnished with roasted cashew nuts on top.

Your delicious Narli bhaat (sweet coconut rice) is ready to be served.💕



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