Khandvi is a popular snack amongst Gujaratis, especially the kids! Nobody can hide their love for this delicious savoury. It is commonly eaten as an appetizer or as a snack food. In other parts of India, this popular dish is also known as Suralichi vadi or Patuli.

Being a gujarati , I am a big fan of  gujarati recipes. 😀 Continue reading “Khandvi”


Jain Kathiavadi Undhiyu

A very popular Gujarati vegetable dish in Jain Style. Undhiyu is prepared in Gujarat during winters, especially during the festival of Makar-Sankranti/Uttarayan. Authentic Undhiyu preparation requires cooking vegetables in lots of oil. We have tried to reduce the oil quantity in this recipe, but if you want you may reduce this quantity even more.

UNDHIYU – A World Famous Gujarati Speciality ,Unique, very tasty and compulsory for Uttrayan . Aromatic, Delicious Mix vegetable with small dumplings / muthia made from Green Methi Leaves.This is my version for UNDHIYU in pure JAIN STYLE

Undhiyu , is one my most most most favorite vegetable. Winter is the best season to get the most tasty and fresh vegetable,so best season for this vegetable too.

Undhiyu is served with pooris and shrikhand. You can also serve this dish with parathas or phulka rotis.


Vegetables & Other Ingredients  :

Raw Banana ( one ), cut it into cubes

Cabbage – 100 grams

1/4th cup French Beans (fresh vaal)

Green Peas – 50 grams

1/4th cup Ivy Gourd ( tindora/tindli)

Cluster Beans ( Guwar )

Fenugreek Leaves – ( One Bundle ), plucked and washed

Tomatoes , half cut it into cubes.

1/4th cup Long Beans ( Chwali )

Eggplant ( small 3 ) ( Brinjal ) ( Optional )

1/4 cup fresh Pigeon Beans ( Toovar Dana ) ( Optional)

5 tbsp Oil

Pinch of asafoetida (hing)

Salt to taste

Corriender Powder

Garam Masala (optional)

Chilli Powder ( as per taste )

1/2 tsp Turmeric Powder

Pinch of sugar

For The Methi Muthias :

3 cups plucked and washed and then chopped fenugreek (methi )  leaves

1/2 cup Chopped Corriender

Salt to taste

1/2 cup Besan ( Bengal Gram Flour )

Chilli Power ( as per taste)

Pinch of sugar

Lemon Juice

1/2 Turmeric Powder

Pich of Cooking Soda

2 hot tbps Oil

Oil for deep frying

For The Garnish:
3 tbsp finely Chopped Corriender

For the methi muthias : 
  • Chop the methi leaves and add salt to it.
  • In a wide bowl add the methi leaves, besan, red chili powder, chopped corriender, turmeric powder, salt, lemon juice,Sugar, 2 tbps hot oil and cooking soda.
  • Mix well with your hands and if needed sprinkle little water to make a tight dough.

    1. Make small elongated cylindrical rolls OR round rolls from the dough :
    2. Heat oil.
    3. Shallow or deep fry the methi muthia till golden brown and crisp.
    4. Drain methi muthia on kitchen paper towels to remove excess oil.

Method of Undhiyu :

  1. Firstly , Boil all the beans seperately ( French beans , Green Peas , & Pigeon Beans )
  2. Boil Raw Banana & cut it into cubes and chop half tomatoes into cubes.
  3. Heat the pressure pan add 5 to 6 tps of oil and add pinch of asafoetida and add all the vegetables ( Cabbage , Ivy Gourd , Eggplant, Cluster Beans , Long Beans ) and add salt after adding salt add half glass of water to boil. Let it get cooked in the pressure cooker cover the cooker and pressure cook till 6 to 7 whistles.
  4. After it is cooled completely Open the cooker and mix gently.
  5. Add all the beans , chopped tomatoe pieces and chopped banana in the boiled vegetables.
  6. Add all the spices ( chilli powder , salt , pinch of sugar , turmeric power , Corriender powder & Garam Masala (optional) & Mix well. Add little lemon juice.
  7. Its Finally ready add the methi muthiyas now. Mix well.
  8. Garnish it with Corriender .                                                                                                                ert.jpg








Spicy Vegetable and Lentils Hotchpouch ( Dal Khichdi )

An elaborate yet easy khichdi that makes a wholesome and delicious meal, the Dal Khichdi is made of toovar dal and rice combined with not just whole spices but also tomatoes. This imparts a tangy twist to the khichdi making it holistic in terms of taste too. When you don’t have time to prepare a kadhi, you can just serve this with curds and papad, and there you have a sumptuous dinner on the table !

Continue reading “Spicy Vegetable and Lentils Hotchpouch ( Dal Khichdi )”

Fenugreek Leaves with Gram Flour (Methi Nu Lotvalu Shak )

Methi Nu Lotvalu Shak is Gujarati name which means Besan Vali Methi or Fenugreek Leaves In Chick pea Flour gravy. I love the simplicity of this dish, with very few and basic ingredients yet has a flavorful taste. Continue reading “Fenugreek Leaves with Gram Flour (Methi Nu Lotvalu Shak )”