Thursday, 4 June 2015


Roasted Kiwi Panna, is a refreshing non-alcoholic drink made using roasted kiwi fruits, fresh mint and black salt to beat the heat.  

I don't know how much the Brits would like to talk about British culture, history or royals. Not sure do we boast about our multicultural country and it's NHS, which ranked No 1 healthcare service in the world. God knows!  we all love to discuss rain, wind and snow precisely because Britain's weather is so unpredictable!

One boasts about sunny and bright weather in her recent Tandarjo Keri Thepla, and next day mother nature slapped us by giving cold and windy weather for few days, the temperature dropped so low that we had to turn our central heating on. Still being optimistic and waiting for a sunny, bright and warm temperatures in coming days!

Summer seasons here, mainly cool and most pleasant temperatures, definitely not intense and cruel heat waves,  yet we cool down in style and make the most of the sunshine we get. As summers here are not so searing or stuffy, yes, there are a chance of getting sunburn or sunstroke but rarely that happens, so there isn't any need of any summer coolers, if we have it just for our tastebuds.

I clearly remember having Aam Panna,  Chaas ( yogurt drink ) and Kairi aur Pyaj ka kachumber, in  the blistering heat of India during my childhood, but not in the UK. Since last 25 years I haven't had Aam Panna, I don't need to as the heat doesn't grip the UK so much, we are content with water, chass or homemade smoothies, as we are not a beverage-holic.  I don't take any pride in stocking up any soft drinks cans, sugary fruit juices or weird combination ice tea bottles in my refrigerater. Other than that, I like to avoid fruit juices on a regular basis, because it has high sugar content, which gives a quick energy but soon wears off, Instead we gorge on Whole Fruit - the sugar levels are less concentrated and it contains fibre too. Maybe these are the reasons you will not find many beverage recipes on my blog ;)

If I am trying to avoid fruit juices then why Kiwi Palm Soda Panna ? Well, each recipe, has it's own story !! There was unripe and very firm kiwis sitting on a kitchen worktop for almost one week, made a mistake, tried to eat one, felt like I might never come back to it ( in all these years first time experienced like this ) they were sharp and astringent, lips started tingling and thought sorley ( or surely ) I was punished. For a second, thought came across to my mind 'let's bin it', but couldn't, I paused for a moment and thought of an Aam Panna  ( currently bloggywood  has been flooded with this recipe )  and right to that moment rather in the bin kiwis went straight on fire and Kiwi Palm Sugar Soda Panna was born almost 2 weeks ago in my kitchen! ( yep, guilty I don't post recipes as I make )

While the kiwis and cumins was slow roasting on the fire, I plucked up few british mint leaves from my garden, and started preparing Kiwi Panna. I followed almost same recipe as Aam Panna, but twisted the recipe slightly, palm sugar went in instead of white sugar for a LOW GI and alternatively,  plain sparkling water I used. Frankly speaking this drink is not tick a healthy option, just because it's Fruit, because I did roast the fruit,  all the vitamin C destroyed, however...something innovative !

Kiwi Palm Panna is a crisp concoction of Kiwi fruits, Cumin, Mint and black salt. It has
sweet, tart and mildly spicy flavours, maybe we can call it Cousin of Aam Panna ! It was refreshing and lightly smoky flavours. The recipe is very simple and quick and this drink can be served as an appetizer or a welcome drink as cumin and black salt aid in digestion, or accompaniment with snacks or meals.


Roasted Kiwi Panna, Keri Ka Panna
Yield: 4-6 servings

Roasted Kiwi Panna

Roasted Kiwi Panna

Kiwi Palm Panna is a crisp concoction of Kiwi fruits, Cumin, Mint and black salt. It has a sweet, tart and mildly spicy flavours.
prep time: 5 Mcook time: 45 Mtotal time: 50 M


  • 6 Firm Kiwi fruits
  • 5-6 tbsp. Palm sugar paste or White sugar or Jaggery
  • 5-6 tbsp Fresh Mint leaves
  • 2-3 tbsp Fresh Coriander leaves
  • 2 tsp. Whole roasted cumin (Jeera)
  • 1/2 tbsp. Fresh Ginger
  • 1 tsp. Fresh black pepper powder
  • 1 tsp. Black salt - sanchar powder-kala namak
  • 1/2 tsp. Salt
  • 1 tsp. Lemon/Lime juice
  • Sparkling water or plain soda or plain water


How to cook Roasted Kiwi Panna

  1. Push the barbecue skewers straight from the middle right through the kiwis and roast the kiwis ( with the skin on ) on a very low heat on stove or barbecue.
  2. Occasionally turn the kiwis so that it gets roasted evenly.
  3. Remove from the flame and let it cool slightly.
  4. Remove the charred skin of the kiwis and chop roughly.
  5. Now place everything in the blender except roasted kiwis with a little amount of water and blend till you get almost fine paste.
  6. Now add chopped kiwis with more water and blend it again. Check for salt and sugar.
  7. Mix it properly and pour it in a tall glass.
  8. Fill up the glass with ice and top up with sparkling water or plain soda.
  9. Serve immediately.


Instead of kiwis, you can use raw mangoes too.
Fat (grams)
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Carbs (grams)
Fiber (grams)
Net carbs
Sugar (grams)
Protein (grams)
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Monday, 1 June 2015


I and my sister are thousands of miles apart physically, also we are a world apart in many beliefs and ideology, that sometimes we end up in a little argument.

We both are foodie, we both grew up in the same house but our approaches to food or cooking make us apart. She is not an enthusiastic cook, gets bored to death with lengthy or complicated recipes.

Only simple everyday meals are enough for her. She and her family love to gorge on street food never forgets to dine in restaurants at least once or twice in a month.

Many times I tell her that your taste buds have been corrupted through unhygienic and junk foods ;)

She tells me she doesn't have patience like I have, especially in the cooking, also everything available ready-made right to her door, so why to bother in waste time in the kitchen! She believes there is something magical about such food served in open busy streets. Nutritious or healthy words are not in her dictionary, she is comfortable if her child goes out and eat any kind of food. Once or twice she took a few recipes from me, I still have my doubt :P

Whenever I visit India, she insists that I indulge in street food too. I do give up and we both enjoy together. No doubt that seductive street food offers a myriad of flavours, I must admit they are sumptuous, rich and aromatic dishes which awakens your senses. Your arteries will tighten at the sight, but your taste buds will thank you !!

There are many most popular street food all over India, every region has its own speciality of all-time favourite street foods.

Gujarat, state in the western part of India is a primarily a vegetarian state thus majority food is vegetarian. Street food in Gujarat, is so popular, and DABELI or KUTCHI DABELI is one of them getting huge popularity throughout other parts of India too.

Dabeli literally ( means pressed ) in Gujarati, is hails from the city of Kutch region in Gujarat, same region, became a victim of the powerful earthquake which struck on 26th January 2001. I was fortunate enough to visit this beautiful place during my childhood-teenage days in mid 80's and tasted Kutchi dabeli first ever time, although it didn't make it through other parts of Gujarat that time. Almost 20 years ago I got hold of Dabeli Masala ( direct from kutch )  from my childhood friend who is settled in Kutch, since then I have been making Kutchi dabeli in my very own kitchen as I always have this undying wish to recreate all kinds of food in my kitchen, because when you are a foodie you draw inspiration from anywhere and anywhere.

Over the last weekend, we gorged on these as daughter came to meet us and she was craving for something tangy, spicy and sweet. We did not go to the restaurants but made at home and enjoyed a lot :)

Gujarati Kutchi Dabeli, a humongous super delicious dish and the taste is so unforgettable. It's full of carb, so if you're counting your carb intake, sorry this is not for you ! I have been making Dabeli for many years, and have learnt a few things through trial and errors.

In the past I have used onion, tomatoes and green chillies in the filling, used various type of chutneys too. But I guess this is the right post to share my little tips with you. It left us utterly content, and couldn't stop at one! I am assuming this recipe will match with the flavours of the street sold ones!

Gujarati Kutchi Dabeli, Kutchi dabeli recipe
Gujarati Indian
Yield: 8-10 serving



Dabeli is a Super tasty, spicy, sweet and tangy Indian sandwich, filled with spicy mashed potato, garnished with roasted peanuts and pomegranate seeds and doused in sweet, spicy and tangy chutney.
prep time: 30 Mcook time: 10 Mtotal time: 40 M


  • 500 g Boiled potatoes
  • 6-7 tbsp. oil
  • 3-4 tbsp Sugar
  • 2-3 tsp. Red chilli powder kashmiri
  • to taste Salt
  • 2-3 tbsp. Dabeli Masala
  • 100 g Pomegranate seeds
  • 3-4 tbsp. freshly chopped coriander leaves
  • 150ml Mixed Fruit Jam Chutney
  • 100ml sweet tamarind and garlic chutney
  • one dozen Buns or Baps
  • 100g Masala spicy peanuts
  • 150g Nylon sev
  • 10-12 tsp. Butter
  • 4-5 tbsp. Red onion finely chopped



  1. Mashed the boiled potatoes and leave it aside.
  2. Heat oil in a pan, add mashed potatoes and keep mashing and mixing.
  3. Add salt and sugar, keep stirring till sugar melts.
  4. Now add red chilli powder and dabeli masala and cook the potato mixture for another 2-3 minutes.
  5. If the mixture is too dry, add a couple of tablespoons of water. 
  6. Transfer the potato mixture into another bowl, let it cool.
  7. Add 1/3 of the pomegranate seeds and half coriander leaves.
  8. When ready to serve slice the bun but keep one side intact.
  9. Spread jam chutney on both sides of the bun, fill 2-3 tbsp potato mixture and leave it aside.
  10. Heat flat tawa or griddle and add butter, when it melts fry the buns on both sides by pressing lightly.
  11. Open top side of the bun, top with more chutney, sev, pomegranate seeds, onion and fresh coriander.
  12. Cover it again and enjoy!


Adjust spiciness according to your tastes.
If nylon sev is not available use thicker ones.
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.

Did you make this recipe?
Tag @jcookingodyssey on instagram and hashtag it #jcookingodyssey
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