Monday, 30 March 2015

Toasted coconut layered cake with Coconut Buttercream

Today I will bake...and I want you to come over and share the (hopefully!) yummy results.
I called my daughter who is studying away from home, that I am thinking of baking birthday cake for her daddy.

She got excited as it was surprising for her to hear this and started few rapid-fire questions, I told her when you come home, see it with your eyes and asked her that daddy will come to fetch you, keep him busy for few hours so I can finish some loose ends for his surprise b' day, and hurriedly hanged up the phone and rushed in the kitchen to bake a cake!

The cake I had in my mind, definitely wasn't an easy target for a baker like me, who always shys away from baking, and only bake cake three times a year. Short on time and mountains of work that I needed to finish, with my frozen shoulders, wanted to bake three layered cake when barely I can lift my arms to fetch anything from the cupboards. It was a rainy and gloomy day, yet kept all the windows and back door open to get rid of baking aroma and put myself in fifth gear to finish. By the time kids and hubs arrived, as usual I was lying on the sofa with grumpy face complaining about my pain, daughter whispered " have you baked it ? I can't smell anything " I nodded :)

Next day on his birthday, candle lit cake makes an appearance on the dining table, he was gobsmacked. "Mum baked it yesterday, while you came to pick me up" daughter narrated whole story to him. Before he praises me, I got told off by him that I shouldn't have taken that risk with my ill health and with lots of if's and but's and few disagreements later we all cut the cake together, of course appreciation and gratitude was shown by hubs and kids with every bite of cake !

Toasted Coconut cake with Coconut Buttercream, that just knocked our socks off. That was pure decadence on a plate and took our taste buds to next level. We found every layer unique in flavour and deliciously rich.  Moist yet fluffy cake slices were just melting in our mouth and surely melting our hearts. One 8" three layered cake was vanished by the next morning, kids and hubs made me swear that I would make this again !

Baking the three layered coconut cake, surely it was baking adventure for me. Baking with coconut flakes and coconut milk and top of that to bake an eggless cake, huge task for me. Without any doubt, this cake was worth every second I spent in kitchen that day,  juggled every seconds and stress I took with time pressure, the pain I endured to fetch those jars and packets from the cupboard over my head. This cake was worth million times, the smile and appreciation I saw on faces of loved ones and to capture those precious moments. This layer cake is just delicious as it's decorative and definitely this is the perfect dessert for a perfect and special occasion !

The whole scenario took place almost last year around this time of the year, surprise myself  that it took me almost a year to feed this cake to my blog..naughty me ! So what about this year, am I going to bake anything..hmmm, once again it's a surprise !!!!  but for now let's see how I managed to build this Toasted Coconut Cake with Coconut Buttercream...

Toasted coconut layered cake with Coconut Buttercream, Eggless coconut cake
Yield: 8-10 SERVINGS

Toasted coconut layered cake with Coconut Buttercream

Toasted coconut layered cake with Coconut Buttercream

This layer cake is just delicious as it's decorative and definitely this is the perfect dessert for a perfect and special occasion!
prep time: 30 Mcook time: 50 Mtotal time: 80 M


  • 475 g Plain flour
  • 300 g Sugar
  • 90 g Sweetened coconut flakes
  • 300ml Buttermilk
  • 375ml Coconutmilk
  • 1.5 teaspoon Baking Powder
  • 1.5 teaspoon Bicarbonate of soda
  • 1.5 tablespoon White wine vinegar
  • 3/4 teaspoon salt
  • 205 ml Rapeseed or Canola oil
  • 1.5 tablespoon Vanilla extract
  • 250g Unsalted Butter
  • 450g Icing Sugar
  • 1 tbsp Vanilla essence
  • 125 ml Coconut milk
  • 200g Sweetened coconut flakes lightly toasted


How to cook Toasted coconut layered cake with Coconut Buttercream

  1. Preheat the oven to gas mark 4.
  2. Grease three 8" cake tins with oil or butter and lined with parchment paper.
  3. In a bowl mix the flour, salt, sugar, baking powder and baking soda.
  4. In a bowl of a food processor or standing mixture with a paddle attachment or flexible beater mix oil, vanilla, vinegar, buttermilk and coconut milk on medium speed till all combined.
  5. Reduce the speed and add cake flour mixture and mix until just incorporated.
  6. Now gently fold in the coconut flakes.
  7. Evenly divide the cake mixture into three greased pan and spread evenly.
  8. Bake for 20-22 minutes or until wooden pick inserted in cake comes out clean.
  9. Cool the cake tins on a wire rack for 10 minutes before inverting on rack. 
  10. Let it cool completely.
  1. Beat butter for 3-4 minutes on medium speed.
  2. Add icing sugar and turn the mixer on low speed, beat until the sugar incorporates well with butter.
  3. Add coconut milk and vanilla, beat the mixture for 3 minutes on medium speed or until you see light and fluffy buttercream.
  1. Spread one tablespoon of frosting on a serving plate or cake stand.
  2. Place one cake layer on top of spread buttercream, and spread 1/3 cup frosting.
  3. Now place a second cake layer on top and gently pressed down.
  4. Spread with another 1/3 cup of frosting.
  5. Place a third cake layer on top and gently pressed down.
  6. Smear the not too thick layer of frosting on top and sides of the whole cake.
  7. Cover the cake with toasted coconut flakes.
  8. Cover the cake and keep in the refrigerate.
  9. Bring it out in the room temperature at least one hour prior to serving.
  10. Enjoy!
Fat (grams)
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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Thursday, 26 March 2015


"Cookies were much better eaten then sold, and they were best homemade" - Jesse Haubert 

"Cookies make everything better", that was my belief when I was young, mostly while feeling not well, but for daughter and hubs, cookies make everything better whether they feeling fine or not, unless I become a party pooper and ruin their fun in indulging those cookies.

Surely I can't deny that even one cookie or biscuit does wonders, brings great joy and happiness on a little kid's face when they steal one cookie from the jar! Definitely cookies bring enormous satisfaction, changes our moods and cheers us up, sadly for not long though. maybe store bought cookies can provide a convenient sugarfix and satisfy our sweet tooth, but these sweet disks also pack staggering amounts of fats. sugar and many nasty preservatives which can be harmful to our bodies.
C is for cookies, in this case also comes for calories too, so on my most shopping trips I do make sure to steer clear of those cookies and biscuits isles.

The quarter year of the 2015 went by was such a mixed bag. While my shoulder surgery date was not that far, so I was at little ease thinking that daughter will help me out at home but she came with the flu and fever ( she caught new type of flu ). It took her more than a week to recover and luckily after my surgery I did not have to stay in bed for so long. Then, she came home with sprained ankle while dancing on bollywood beats at HOLI celebration, limping on one foot and still stubborn cough of hers not leaving too, Hey Ma, Mataji ( Oh God ). Poorly daughter was craving for junk and asking me to for chips, pizza and donuts, sudden incident came in front of my eyes, few decades ago I became ill and asked Mum if she can get me Parle Glucose Biscuits ( one and only brand biscuits available in those days ), I got it, but I had to plead for it. Things are totally differs here, my kids doesn't have to plead, just a request.

Well, I did not run to the shop to get junk, but thought of a baking feel good factor cookies for her and carefully chose few healthier ingredients and churned out some fabulous treats for whole family.
I am looking forward to making some more recipes with Nut butter and buckwheat flour soon, but I figured I'd started my Nut butter adventure with these Hazelnut Butter, Buckwheat and Honey washed it down with glass of milk and we big kids thoroughly enjoyed with a cuppa..that one is one of healthy little pleasure on our face !!

These chubby and plump, crispy outside, soft inside, nutty and wholesome cookies came out of my oven, few weeks back, (yes, surely I do take my time in posting recipes). Surely these cookies can take one's taste buds to next level. I never thought that I'll be able to make a good cookie which can be utterly addictive. In these cookies added protein rich hazelnut butter and ditched butter, also clearly excels robust flavours of buckwheat and honey in them and the occasional burst of cinnamon sugar gives nice little kick, so it was perfect in my book !

Hazelnut, buckwheat honey cookies
Yield: 12-15 cookies

Hazelnut Butter, Buckwheat and Honey Cookies

Hazelnut Butter, Buckwheat and Honey Cookies

These chubby and plump, crispy outside, soft inside, nutty and wholesome cookies can take one's taste buds to the next level.
prep time: 5 Mcook time: 35 Mtotal time: 40 M


  • 1 cup hazelnut butter
  • 3/4 cup buckwheat flour
  • 1/4 cup rolled oats
  • 100ml rich honey for baking
  • Pinch fine sea salt
  • 1 tsp. baking powder
  • 2 tsp. cinnamon powder
  • 3-4 tbsp. caster sugar
  • 1 tsp. vanilla extract


How to cook Hazelnut Butter, Buckwheat and Honey Cookies

  1. Dry roast buckwheat flour and rolled oats for 3-4minutes.
  2. In a big bowl add buckwheat flour, oats, salt and baking powder and whisk together.
  3. In another big bowl combine Hazelnut butter, Vanilla, Honey and flour mixture.
  4. Stir vigorously for 20-30 seconds and form a dough.
  5. Take one teaspoon and form the cookie dough into small balls.
  6. Mix sugar and cinnamon powder and coat balls into.
  7. Place cookie balls on a lined baking sheet at least 2 inches apart.
  8. Bake cookies in a preheated oven on gas mark 3-4 for 18-20 minutes.
  9. Keep rotating the baking sheets from front to back once or twice until cookies are slightly cracked and puffy.
  10. Let the cookies cool completely.
  11. Enjoy!


Instead of hazelnut butter, any other nut butter can be used for this recipe.
Fat (grams)
Sat. Fat (grams)
Carbs (grams)
Fiber (grams)
Net carbs
Sugar (grams)
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Sodium (milligrams)
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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Tuesday, 24 March 2015

Dill Stir Fry - Dill ( suva ) sabzi or sabji

"Because when I shop, world gets better ! It's one of the historic or old time stereotypes, but it's also probably one of the most accurate that women love to shop."

I don't let go of any opportunity if comes to my way of shopping, that does not make me shopaholic, but certainly I absolutely enjoy shopping. In the past Mum and now daughter, it's all in our genes, however not in those category where lot of women shop until they drop. Since I was a little girl, I enjoyed going shopping, while I was young, colourful toys and books were catching my eyes, in teenage days had an insatiable hunger for shoes, bags and sparkly things, after getting married kitchen and home departments draws my attention and currently I can not resist myself in buying small and cute props for my blog, although my shopping pattern changed time to time, only one thing never changed that to go to food markets or grocery stores..fresh produces always attracts me, whether I was young girl, teenage or now as woman. I never thought of a going to sabji bazaar ( food markets ) as a chore or any kind of a burden. Actually I started doing our grocery shopping, since I was 13-14 and by age of 16-17 it was my responsibility was to decide what dinner will be and what to get to prepare for it, somehow mum knew that I can handle cooking department with ease :)

In the food markets or grocery stores I behave like a kid in a candy store, with a range of fresh ,colourful produces almost makes me drool, particularly green and leafy vegetables makes my eyes twinkle,  automatically I get pulled towards  it and I get carried away in filling my basket. Fresh spinach, fenugreek bunches, amaranth leaves, mustard leaves and herbs like coriander, mint and parsley are regular items in my food list, nonetheless I missed out a lot on Dill ( suva bhaji ), and barely brought it to my kitchen, although I knew how brilliant Dill can be for us, it's a unique healthy herb.

We hardly ate Dill, because I didn't have many recipes simple as that, maybe once or twice in a year when I prepare Tzatziki, until my fellow blogger and close friend Nivedita gave me this recipe last year. Without any further delay I fetched one bunch only for myself, and prepared Dill sabzi same evening. While I was cooking, hubs entered the kitchen and looked intrigued, told him wait until you try. after trying one spoon, he asked me can you make it again ? He said oh boy, what a tremendous taste it was :) Well, I had to broadcast this news to daughter, studying far from home, her replying text was "next week I am coming home, prepare it then! " Still I prepared this sabzi next day for hubs and son, we were hooked on it and surely hungry for more Dill recipes :)

When daughter first ate this sabzi, she couldn't believe how good it tasted. She described the flavour as fresh yet totally flavourful. She immediately said that this dish had to stay on the menu! When I told her how easy the dish is to make and how little ingredients went into the dish she was amazed! She was surprised that a sabzi could be made out of a herb !!!!!

suva bhaji, dill bhaji, suva bhaji sabzi
Yield: 6-8 servings

Suva Bhaji - Dill Stir Fry

Suva Bhaji - Dill Stir Fry

Abounding of nutrients, fresh and tasty Dill sabzi nothing but a full of goodness. So simple to make, you cannot wish for anything better!
prep time: 10 Mcook time: 15 Mtotal time: 25 M


  • 4 Dill bunches
  • 8-10 Green chillies (hot )
  • 12-15 Garlic cloves
  • to taste salt
  • 1/4 tsp. Turmeric powder
  • 1/2 tsp. Coriander and cumin powder
  • 4-5 tbsp. Oil


How to cook Suva Bhaji - Dill Stir Fry

  1. Wash the dill leaves with water, and roughly chop them and crush chillies and garlic cloves.
  2. Heat oil in a heavy bottom kadai or pan, add crushed garlic and chillies.
  3. Saute for a few minutes, till garlic turns light pink start adding chopped dill leaves.
  4. Keep stirring and mixing dill leaves.
  5. Add turmeric powder and coriander and cumin powder.
  6. Keep mixing the sabzi for 2-3 minutes, add salt.
  7. Cook sabzi about 8-10 minutes.
  8. Switch off the heat.
  9. Serve hot with Roti or Paratha and salad.
  10. Enjoy!


You can increase or decrease the spice level of this sabzi.
Fat (grams)
Sat. Fat (grams)
Carbs (grams)
Fiber (grams)
Net carbs
Sugar (grams)
Protein (grams)
Sodium (milligrams)
Cholesterol (grams)
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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Friday, 20 March 2015

Mushroom, Green Peas in Apricot and Cashew Gravy - Mushroom Matar Masala korma

I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus. David Chang
In truth, we loathed  Mushrooms in any form or any kind. We never gave any importance to this white or brown fluffy vegetable, never cared about it. Once or twice I challenged myself to cook them but all the efforts went into vain. Maybe, a combination to inexperience in cooking or purely our taste buds weren't ready to accept the taste and texture of mushrooms, they went straight from the kadai and into the bin. It was painful ! It was almost absurd that we were not able to like this worthy mushrooms.

Well, miracles do happens, how and when we started liking them it's a long story, now we simply love Mushrooms, in every form. Whenever they appear at dinner table, only one slogan I hear " I'm lovin' it !"

I did not have any clue, how can I make them more tasty so we can enjoy them. Thank god for the advanced technology, delicious mushroom recipes are just a click away. I found thousands of recipes for Mushrooms, which I use now frequently with my own touch. While daughter never stop singing about Goji Berry, Mushroom and Sweet Potato soup, Son and husband swooning over Spicy Chestnut and Mushroom soup, but Achari Mushrooms has become family favourite. Daughter prepares them at home and at university too, in short, mushrooms are appearing from right, left and centre in our dishes.

I found many versions of Matar ( green peas ) Mushroom, dried sabzi or rich curry version. We like both, depending on our moods, time availability and occasions. For a quick lunch, simple sabzi version is perfect with daal, roti and salad or curry one, with paratha and salad fills you up.

Old habits, die hard ! I always get immense joy in making few changes in the recipe or experimenting for a little change in flavours, my mind always works overtime. Sometimes I succeed, definitely with todays recipe, it was win win situation.  I  pat myself

This Matar ( green peas ) and Mushroom curry, in short if I describe it's a finger licking good, and definitely not loaded with cream or butter. Lots of creaminess comes from the cashews and the mild apricots provides some sweetness to the dish. Ground onions and tomatoes provides lots of smoothness. Soft and earthy mushrooms, and fresh green peas perfectly blends with freshly ground whole spices. This rich yet healthy, protein packed curry surely worthy for all parties or a get together,  or just have it over the weekend with family, it's a delicious, aromatic and winning combination !

You will need :-

  • 250 g mushrooms ( I have used chestnut variety )
  • 200 g shelled peas or frozen
  • 25 g raw cashews
  • 5-6 dried apricots
  • Salt to taste
  • 1 big onion roughly chopped
  • 4-5 cloves garlic
  • 1 tbsp. minced ginger
  • 3-4 green chillies
  • 2 medium tomatoes chopped
  • 1 tbsp. tomato puree ( optional )
  • 2-3 + 1 tbsp. oil
  • Pinch asafoetida ( hing )
  • 1/2 tbsp. dried fenugreek leaves
  • Cardamom seeds ( 4-5 cardamom )
  • 1 black cardamom
  • 1/4" cinnamon bark
  • 2 cloves
  • 3-4 black pepper
  • 1 tsp. red chilli powder
  • 1/2 tsp. ground turmeric
  • 2 tsp. dhanajeera powder
  • 1 tsp. garam masala or kitchen king masala
  • Handful of fresh finely chopped coriander     

Method :-
Soak cashews and apricot in a separate bowl with  warm water for half an hour.
Wash and pat dry mushrooms and slice them.
Steam or cook the shelled peas in little water,  remove them from the water. Do not throw away the water use later in the recipe.
Heat 1 tbsp. oil, add hing and all the whole spices, as soon as they crackle add onion, garlic. ginger and chillies.
Saute the onion till little brown, add chopped tomatoes.
Cook till tomatoes are almost softened up.
Switch off the heat, transfer the onion and tomato mixture into grinder jar and leave it to cool a little.
Meanwhile heat oil in another pan and saute mushrooms till it shrinks and dry away the water, switch off the heat.
Now grind the onion mixture into fine paste.
Heat the pan, add 2 tbsp. oil and pour the onion tomato paste into it.
Let it cook for 3-4 minutes then add all the masala powder to it, except garam masala or kitchen king
Keep stirring, after 2-3 minutes add kasoori methi and cook for another 1-2 minutes.
Meanwhile grind soaked cashews and apricots into grinder till smooth paste.
Pour the cashew paste into onion tomato mixture and saute for 2-3 minutes.
Add reserve water to the gravy and add salt.
Cook this gravy for another 3-4 minutes.
Add sauted mushrooms and steamed green peas to it.
Mix well, cook the curry for another 4-5 minutes, if gravy gets too thick add little water.
Add garam masala or kitchen king masala in the end. mix well.
Turn off the heat.
Garnish with the fresh coriander leaves and serve hot with Paratha or Roti and salad.
Enjoy !

Thank you for stopping by :)

Tuesday, 17 March 2015

Papdi lilva nu shaak - Hyacinth Beans or Indian broad beans stir fry - Sem Phali ki sabji

It's simple. Great ingredients make great food !

"You must be very lucky as your Mum is a food blogger, lots of treats must be brought on the table everyday, bet you look forward to your meal times " on countless occasions my daughter's friends have mentioned this to her. Her reply would be that " Mum seems to take pride in all her efforts, whether for  the most simple food to the extraordinary dishes, even the easiest of everyday meals seems like very special. The reason being that she is one to use freshest of ingredients and keeps it very simple"

I come from a very ordinary family background ( simple living ). My parents never made big fuss about their status or their appearance in everyday living, so i am the same. Despite living in a cosmopolitan city, we try to keep things simple. eg. I am not obsessed in wearing a makeup or perfume everyday or if my eyebrows little overgrown I don't get distressed.

Many of the simple yet delightful foods are forgotten by me, as a ritual I've always looked out for something 'special' to feed this blog. You tend to forget these dishes because you make them everyday and don't need much attention or skill to cook. These are the dishes that provides you different tastes and choices for everyday meal, they are worth a treasure !

My mum always prepared for us  simple yet tasty and healthy meals, she wouldn't get stressed over not making lengthy processed meals, but she would make sure she uses good ingredients, those dishes which does not need measurements or skills but straight and simple recipes which includes basic ingredients. She always loved to use green vegetables in her cooking but I disliked many green vegetables when I was young. Taste Buds changed when I grew older and followed her footsteps but things are different here , my both kids like to eat almost every green vegetable since their young age ( hope it stays this way too ) we have massive collection of our favourite green vegetable foods.

Talking about favourites, this is one of our favourite dish. My son can easily relish 200-300 g in one sitting, it is something I cook quite regular, it's a everyday kind of dish. So simple in cooking yet so satisfying and flavourful, Papdi Lilva nu shaak ( Hyacinth Beans stirfry ).

Papdi lilva nu shaak, something that, probably it is never prepared by anyone on special occasions as many people does not fancy its taste. I don't think you can find it in any restaurants either but definitely it rules in almost every Gujarati household. Almost every winter in India, Mum used to prepare this saak either own it's own or sometimes she would add Ringna ( eggplant ). My MIL used to combine with potatoes too. I make it too. but today I'll share with you Papdi lilva nu shaak, either way, we find this saak delicious, it provides plenty of fibre and protein. Certainly it makes a healthier choice and easy to digest too.

With this such recipes, everyone has their own version to make it. This is how I make it and my mum used to make with basic spices and masala, little lemon and pinch of sugar in the end. It pairs well with Gujarati dal or Gujarati kadhi, steamed rice and Chapatti or Millet roti ( Bajri na rotla ) and chaas for a dinner or lunch.

You will need :-

  • 500 g papdi ( not surti papdi )
  • 3 -4 tbsp. oil
  • 1 tsp. ajwain ( carom seeds )
  • 1 tsp. minced garlic ( optional )
  • Salt to taste
  • 1-2 tsp. red chilli powder
  • 1 tsp. turmeric powder
  • 3 tsp. dhanajiru powder ( coriander and cumin powder )
  • 1/4 tsp. garam masala
  • 1 tsp. brown sugar or any ( optional )
  • 1 tsp. lemon juice
  • Handful fresh coriander to garnish
Method :-
Wash the papdi thoroughly in water.
Take each papdi, remove the string bit and separate into two parts, check for anything rotten in there.
Heat pressure cooker and heat oil.
Add carom seeds, once crackle add minced garlic and fry for few seconds.
Add papdi and all the masala along with salt.
Mix well and add less than 1/4 cup water ( here in UK our vegetables don't need too much water, so add according to your requirement )
Close the cooker lid and let the cook saak till one whistle ( again 
Let the pressure cooker cool naturally.
Add sugar and lemon, mix and garnish with the chopped coriander leaves. 
Serve hot.
Enjoy !

Thank you for stopping by :)