Chinese Sesame balls (Jian Dui)

Happy lunar new year! May this year bring happiness, good health and prosperity to you all 😍🍊🍊

Sesame Balls with sweet potato (Jian Dui)

This is a traditional and popular Chinese dessert, served during the Lunar new year. These sesame balls are crispy on the outside, but soft and chewy on the inside! Traditionally, sesame balls contain a sweet paste filling on the inside but you can use anything as per your choice. I personally haven’t used any. If you have a sweet tooth, this dessert will satisfy all your cravings. If you’re looking to serve a sweet but healthier alternative, you can serve mandarin oranges that symbolise luck and wealth in the Chinese culture.


500 gms sweet potato

200 gms Glutinous rice

4-5 tbs sugar

7-8 tbs sesame seeds

Oil for frying (600-700 ml)

2 tbs glutinous rice paste for coating


Wash and clean the sweet potatoes throughly.

Pay them dry.

Create lengthwise cuts in the sweet potatoes, before wrapping them in foil and placing them into a preheated oven. Bake at 200’C for 40-45 mins.

In the mean time, if you don’t have glutinous rice flour, grind glutinous rice in a blender to make the flour.

After sweet potatoes have cooled, mash until you get a smooth consistency. Add sugar, and gradually add the glutinous rice flour. Combine with hands to form a soft dough.

Divide the dough into 18-20 equal parts. Roll each part into a ball.

In a small bowl mix the glutinous rice flour with 1/2 cup of water. Dip each ball in the mixture thoroughly. Coat each ball with sesame seeds.

In heated oil, gently fry the rice balls being careful not to overcrowd them at once.

Once they’re golden brown, they’re ready to be served.

Refreshing green salad with Haloumi

Green salad with pan fried Haloumi

Delicious grilled haloumi cheese, fresh kiwi and an easy homemade dressing is combined into this refreshing salad, ideal for a summer evening supper.

The salt of the halloumi against the sweet fruitiness of the orange blossom honey makes for a uniquely delicious taste.


1 pkt of fresh mix green salad

10-15 cherry tomatoes (halves)

250 gms block Haloumi cheese (sliced)

2 tsp of orange blossom honey or any other flavour

1 golden Kiwi (sliced)

For dressing

1/4 cup of extra virgin olive oil

2tbs balsamic vinegar

1 tbs honey

1 tsp Dijon mustard

1/4 tsp pepper

Salt to taste

First prepare the dressing and keep aside.

Mix vinegar, honey, mustard , pepper and salt with wire whisk until well blended.

Gradually add oil, whisking constantly until well blended.

Keep aside the dressing.

Cut the Haloumi cheese lengthwise into 2 slices.

Heat a large non-stick frying pan over medium high heat. Add the haloumi

and cook each side until brown and heated through. Cut each slice into 3 pieces.

Transfer the pieces to flat dish and drizzle on the orange blossom


Place the green salad, cherry tomatoes in a large serving dish.

Pour the dressing over salad and toss to coat.

Add the haloumi pieces and Kiwi slices on TOP of the salad and serve.


I am always on the hunt for a delicious chutney, however this garlic chutney beats all odds. Its bright red colour complements its delicious, spicy nature and it is truly a great accompaniment to any dish!

As this chutney is originally  from Maharashtra, it is generously eaten with Vada pav and Onion fritters. My personal favourites are Chapatis, Theplas and Bhakri! If you’re looking to spice things up, add this chutney to any flour. Simply, knead the dough and make a roti (Aloo Parathas etc) for enhanced flavour. I also tried this with Swiss Fondue and …wow it was amazing !

With minimum ingredients, this chutney is super simple and quick to make, so let’s get started! Here’s what you’ll need:

1 cup dry grated coconut
2 tbs sesame seeds
18-20 small garlic cloves
1 1/2 tbs red chilli powder
1 tsp Aamchur powder
Salt to taste

Usually, tamarind is included in this chutney however, I’ve added my own variation by adding aamchur powder as it makes the mixture less moist than usual.

Start by dry roasting the coconut in a pan until it turns light brown. As you are doing this, add the sesame seeds and dry roast them along with the coconut. It should develop a golden brown colour. Now, remove and allow it to cool.



Next, transfer the coconut and sesame seeds to a small food processor. Alternatively, you can use mortar and pestle to maximise its flavour component.

Add the chilli powder and give it a quick pulse. Grind the chutney until it forms a coarse texture. Remove and keep aside. In the same food processor, add garlic and grind.


Once the garlic paste is coarse, remove and mix with the previously made coconut mixture. Mix well with your hand.


Add the aamchur powder to it and salt to taste.

And that’s it! Your yummy garlic chutney is read to be served with bhakri or vada pav.

Store in an airtight container in the fridge. This mixture will remain fresh for 15 days. Enjoy!


Okra curry Bhindi Saar

Nothing better to kick start the new year than a delicious Okra curry (Bhindi Saar)

This dish is a Goan style curry and trust me when I say that it is rich in flavour.  It’s spicy, tangy and delicious.  If you’re not a fan of okra, you need to give this dish a try ! You might just be a fan.

So, here’s what you need:


  1. 250 gms lady’s finger/okra

Curry paste:

  1. 3-4 tbs fresh grated coconut
  2. 4 byadgi chillies
  3. 2 Kashmiri chillies
  4. 1 tsp coriander seeds
  5. 5-6 fenugreek seeds
  6. 1 tsp urad dal
  7. 1 tsp raw rice
  8. 1/4 tsp cumin seeds (optional)
  9. 1/4 tsp turmeric
  10. 1/2 tsp oil for roasting the chillies and spices
  11. 1 small ball of tamarind

For  tempering: 

  1. 11/2 tsp coconut oil
  2. Pinch of asafoetida
  3. 1/2 tsp mustard seeds
  4. Few curry leaves


First, begin by washing the Okra.  Wipe them dry and cut into 2cm pieces.

Next, take a medium sized pot and fill 1/4 of it with around 2 glasses of water and bring it to a boil. Add 2-3small pieces of tamarind and the okra. Cook for 7-8 mins on high heat until soft and tender.

Once it cools down, remove the tamarind pieces and keep the okra aside.

To prepare the curry paste, place the fry pan on medium heat. Add 1/2 tsp oil and begin to roast the dry chillies until crispy (2-3 mins.) Remove the chillies.

In in the same pan, roast the urad dal, raw rice, fenugreek, cumin seeds and coriander seeds for 1-2 mins. The raw rice will help provide thickness to the curry. Transfer everything along with the fresh grated coconut to a grinder. Add a little water and grind until a smooth paste forms.

Add this curry paste to the  boiled okra pot and Mix well. Let it cook for 3-4 mins. Add salt to taste.

Prepare the seasoning: 

In a small pan, heat the coconut oil and then add the mustard seeds, curry leaves and  asafoetida. Once it starts to splutter, turn off the heat and add it to the okra curry.

And you’re done!

Your delicious Okra curry is ready to be served with some hot rice or phulkas, along with side dishes of your choices!


Dal vada (Lentil fritters)

Crispy, delicious masala dal Vada (lentil fritters)

Dal vada


3/4 cup chana dal

1/4 cup toor dal

2 tbs urad dal

2 Kashmiri chillies

2 byadgi chillies

Wash and Soak all the above ingredients together for 2 hrs.

Later strain the dal and remove 1-2 tsp soaked dal aside and rest grind into a coarse paste.

one onion (finely chopped)

2 small green chillies(finely chopped)

one tsp ginger(grated)

Chop some curry leaves.

In a mixing bowl transfer the ground dal mixture add soaked dal which have kept aside,

chopped onion, green chillies, ginger,curry leaves, 1/2 tsp hing, salt to taste.

(You can add Dhania jeera powder if you like otherwise optional.)

You can also add 1-2 tsp rice flour to it.

( I have not added)

Heat the oil n make the flat Vadas and deep fry them.

The oil shouldn’t be too hot but on medium flame.

Remove after 10-12 mins. Once they turn golden crispy.

Enjoy the crispy Vadas with coconut chutney.

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.

For more recipes you can follow my Fb page “what’s my plate all about”!

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.