Wednesday, 30 September 2015

Herby Tofu Kebab and Orange salad

This is not an ordinary salad, it's a superfood salad, It's almost one pot meal in a way,  it's a herby tofu and Orange salad !!! 
It's vibrant, extremely delicious and of course packed with all the goodness which our body requires everyday ! 

I know summer has already packed its bags and autumn is settling in the air, maybe many of you in search of autumn recipes, but let me assure you, that you still can fit this awesome salad in your diet. 

This salad is packed with iron, minerals, protein and abundance of vitamin C which you'll need for your immune system, especially in winter when it's needed this most. 

So if you are thinking for the next summer to try out this recipe, let me remind you that you will big loser :)

Herby tofu kebab and orange salad, recipe I partly conjured up while I was watching Jamie Oliver's cookery programme Jamie's Everyday Super food  last week. 

Jamie was making this salad non-veg, but I immediately thought about replacing with tofu and told myself my next trip to supermarket will be so soon :) 

I like Jamie's recipes, actually, I've seen his debut cookery show The Naked Chef, a young boy came and talking about food, so surprising it was. 

I took a walk to the shop, a bonus point goes for me,  my trip to supermarket was a lucky one, when I went to chilled aisle what I saw ? Tofu was on a good offer, quickly grabbed 4 packets as best before date is till November, also found all the fresh herbs, a guy told me that they have just arrived in the store few minutes ago, I was very pleased.

With all my grocery I headed to the till, lady on the till ( I think she was european, from her accent I knew ) was so surprised to see tofu. She bombarded me with so many questions about tofu. Will not tell you here how many questions she asked me, but couple of  them were 'Is tofu a meat' ? and how you're surviving without meat :) and last one 'what if someone next to you eating non veg ? 

I wanted to tell her so much about it, but I just smiled and replied her yes, you can :) and also told her what to eat or not it's people's own choice and I left the shop with a smile :) Came home and prepared this salad very quickly and wolfed it down less than five minutes. Trust me after having this salad at lunch around 1 pm, I did not need any snacks in between just drank few glasses of water and had dinner about 7:30 even for dinner I wasn't starving !!

Next day my plan was to go and meet daughter at her university place , again I prepared this salad and packed for her. As soon as I reached she asked me Mum, have you got lunch for me ? I handed over her a container, she did not say a word but she kept eating, there was a silence in the room, the only noise I can hear was crunchy bread going kruummmm krummmm in her mouth :)

I used home grown MINT :)

Salad didn't survive for long, after she finished said "Mum this salad is a keeper, and I will prepare even myself here, not saying just because I was hungry, but you've made a master piece and you must post it on your blog" ! Then I told her how I made, where the inspiration came from and etc and in the evening headed back home. 

So third time I prepared this salad yesterday in less than a week and posting recipe today ! Hope you guys like it and if you prepare let me know :)

tofu kebab, salad, orange, herb



Vibrant, Delicious and nutritious superfood salad, no one should miss out on it!
prep time: 5 Mcook time: 15 Mtotal time: 20 M


  • 4-5 Sprigs of fresh rosemary
  • 4 Garlic cloves
  • 2-3 tbsp. Extra Virgin Olive oil
  • 2 tbsp. White wine vinegar
  • to taste Sea salt
  • 1/4 tsp. Freshly Crushed black pepper
  • Pinch Red chilli flakes - optional 
  • 1 packet Firm Tofu
  • 3 thick slices thick slice of multigrain and seed bread
  • 1 Bay leaf  I used fresh 
  • 200 g Baby spinach
  • 4 tbsp. Dill leaves
  • 3 tbsp. Parsley, Coriander and mint leaves
  • 1/2 Crispy leafy salad packet
  • 1 tbsp. Lemon juice
  • 3 peeled oranges
  • 25 g. Feta cheese
  • 1 tbsp. Edible dried lavender leaves



  1. Drain water from the tofu and try to make dry as possible.
  2. I left it out of the fridge for half an hour.
  3. Add rosemary, garlic cloves, salt, oil, vinegar in a blender jar and blend till you get lovely smooth marinate.
  4. Chop the tofu and bread into 2-3 cm chunks, add in a bowl with rosemary paste.
  5. Gently toss everything together and make sure everything is coated well.
  6. Once marinated, thread the tofu and bread on soaked bamboo skewers.
  7. Heat a frying pan on medium heat, place a bay leaf on it and lay the skewers in a hot pan and cook until golden every side.
  8. Altogether it will take 5-6 minutes. 
  9. Meanwhile, peel the skin of the orange, then slice into rounds.
  10. Place all the spinach, herbs and other salad leaves in a big bowl.
  11. Add lemon juice, toss well.
  12. On a serving plate arrange a bed of salad, place orange slices and top with the tofu and bread kebab.
  13. Crumble over the feta cheese and edible flower and serve immediately. 
  14. Enjoy !!


4-5 Bamboo skewers soak in water for about 2-3 hours.
Only add orange slices and Tofu, Bread kebab when you are ready to eat.
Perfect for lunch box.
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Wednesday, 23 September 2015


We are huge fan of ploughman's sandwiches, sometimes known as cheese and pickle sandwich or cheese and chutney sandwich. A typical British sandwich resemblance to a ploughman's lunch.  A ploughman's lunch basically a cold meal most commonly consumed during midday.

Thursday, 17 September 2015


Caramel Rava Ladoo, this irresistible dessert can be done in 20 minutes. Prepared with semolina, almond flour and sweetened with caramel.

Today is Ganesh Chaturthi, a religious festival close to every Hindu. This festival celebrated in honour of the Lord Ganesha, a ten-day-long festival people celebrates throughout India but Maharashtra is the state known for the grand scale Ganesh Chaturthi celebrations!

Although we don't celebrate here with so much zeal, we do perform little Puja at home and this festival and puja give me chance to feast on the special delicacy like Ladoo/Modak.

Ganesh Chaturthi means Ladoo / Modak season, foodies like me wait for Modak and Ladoos.

A sweet treat which is Lord Ganesha's favourite. Traditional Modak I have never prepared or eaten, in Gujarat, Churma Ladoo is hugely popular at this festival.

I've been preparing Gujarati Churma Ladoo, M/W method Churma Ladoo , Besan Ladoo , Paneer and Kaju Ladoo or Ghotma Ladoo for Prasad.

This year I wanted to make little difference for prasad since I bought a couple of Dul de leche / caramel tin couple of weeks back because it was on offer thought of making Rava Ladoo with almond meal and caramel as we are a huge fan of anything but caramel.

This morning woke up and prepared in just less than 15 minutes and offered to Lord Ganesha, before my son left for college he popped one in his mouth..straight away his hands reached out for more!

Sent a picture of Ladoos to a daughter who is on few days holiday to Ireland, she asked me why caramel Ladoo Mum? My answer was this ' India is four and half hours ahead than us, so already Ganesha must have had so many traditional Modaks and Ladoos, so when he reaches to us we must give him something fusion, that's why I prepared Caramel Ladoo' daughter replied
' I knew, you'll make some excuse :P '

Well, jokes apart, believe me, whats seem very difficult to prepare and bring it to perfection sometimes it's the easiest thing to do. These are a fine example of what I am getting at. These Ladoos tastes divine and scrumptious, little chewy and nutty. takes very little time to prepare.

More Ladoo Recipes

1. Stuffed Magas Ladoo

2. Best Coconut Ladoo

Caramel Rava Ladoo, Semolina Ladoo, Rava Ladoo
Yield: 15-18 ladoo



A delightful sweet made of semolina, Almonds and caramel, tastes divine!
prep time: 5 Mcook time: 15 Mtotal time: 20 M


  • 1 1/2  cup Semolina
  • 1/2 cup Almond meal
  • 1 tbsp. Desiccated coconut
  • 1 tin Dul de leche or Caramel - 397g
  • 1/2 tsp. Cardamom powder
  • 4-5 tbsp. Ghee
  • 1 tsp. Pistachio slivered (optional)
  • 1 tbsp. Edible orange flowers ( optional)



  1. Dry roast semolina on a very low heat for 10-12 minutes.
  2. Remove from the heat, transfer into another plate.
  3. Add ghee in same pan and roast almond meal for 3-4 minutes on low heat.
  4. Add caramel and stir quickly.
  5. Now add about 1  cup roasted semolina, combine well.
  6. If you think the mixture is enough thick don't add any semolina.
  7. Maybe add a couple of tbsp. semolina if you think mixture can take
  8. Add cardamom powder, mix well.
  9. Switch off the heat, transfer ladoo mixture into another plate.
  10. Let it cool little, apply ghee in your palms and make ladoo.
  11. I used modak mould.
  12. Garnish with pistachio and flower.


Instead of caramel use condensed milk, if the caramel is not available.
Ladoo mixture can be set in a tray and cut to diamond shape to make Barfi.
Melted chocolate can be drizzled on top of the laddoo and Barfi and omit pistachio nuts.
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Wednesday, 16 September 2015

Gujarati Bharela Raviya - Stuffed baby eggplant Gujarati style

As a food blogger I do cook my own food and take pictures myself, that is what I love about food blogging. And of course on behalf of many other food bloggers I can say this too. This whole process we all like it until we cook something and definitely there will be a challenge waiting for us when the camera comes out of the bag !! Surely I found food photography a big challenge. Turns out making delicious food into a delicious picture is definitely not that easy !

Alright, there are  many many talented and gifted food bloggers out there may not agree with me because they have 'magic wand' ! Somehow they can shoot and post anything and everything so presentable for us to see on the screen, that anything and everything that is brown and curries too !

I am not one of them, I am a novice in taking good pictures of my recipes and taking baby steps in this skill. Also with brown colour food ( most of the Indian food ) and with many curries I can't seem to make any of them look decent and worthy of their amazing taste.

Curries, Sabzis and drink pictures makes me nervous, and definitely any eggplant or aubergine dishes always vexes me because of their brownness, and all the eggplant dish I love to have. I cook numerous type of eggplant sabji and curries, think about blogging it and drop the idea of taking pictures as soon as dish is prepared.

So why did I bother this time ? While I was cooking Bharela Raviya which is our family favourite, I thought when I search a recipe or going through someone's blog, I do not choose any recipe just because food picture is great. I always choose a recipe by ingredients and method, not to forget that few decades ago most of the cookery books were without any pictures and still we learnt and cooked from it. There are many food bloggers out there, may not own expensive cameras or lenses, but they have delicious recipes which actually you do have chance of making it in your own kitchen. So for that reason here I am with the dish which you can prepare this dish, I totally agree Stuffed Eggplants sabji doesn't look appetizing in a photo as it is on it's own.  One day I might get lucky, till then enjoy this  absolutely finger licking good and tasty Bharela Raviya !!!!!!

Bharela Raviya is one of the authentic and unique Gujarati daily sabzi which is spicy and delicious. Once you prepared spicy and tangy stuffing with besan and various spices, it is one of the easiest dish to prepare.

Gujarati Bharela raviya, Stuffed raviya, stuffed baby aubergine
Yield: 4-5 SERVINGS



Bharela Raviya is a Gujarati dish, stuffed with delicious besan and spices stuffing.
prep time: 40 Mcook time: 40 Mtotal time: 80 M


  • 12-15  baby eggplants - raviya
  • 4 tbsp. oil
  • 1 tsp. cumin and mustard seeds
  • Pinch asafoetida 
Masala Stuffing
  • 5-6 tbsp. chickpea flour - besan
  • Salt to taste
  • 2 tbsp. desiccated coconut
  • 2 tbsp. roasted peanut powder
  • 1 tbsp. roasted sesame seeds powder
  • 1 tsp. crushed fennel seeds
  • 1/2 tsp. dry mango powder
  • 2 tbsp. sugar
  • 2 tbsp. oil
  • 5 tbsp. fresh coriander leaves chopped
  • Pinch soda bi co
  • 3 tbsp. cumin and coriander powder
  • 1 tbsp. red chilli powder
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. garam masala
  • Pinch hing



  1. Roast besan on very low heat till raw smell goes away.
  2. Transfer into another plate and let it cool slightly.
  3. Add all the other ingredients of the stuffing masala and mix well.
  4. Wash and dry raviya, cut them into cross slits, without removing segments.
  5. Stuff the masala into slit raviya.
  6. Heat oil in a kadhai or non-stick pan,
  7. Add mustard and cumin seeds, once crackle add hing and gently put stuffed raviya one by one.
  8. Keep the heat on LOW.
  9. Cover the pan with the lid and let the raviya cook in the steam.
  10. Check after 10-12 minutes, gently rearrange them so they can cook another side as well.
  11. If masala gets too dry add very little water and cook on very low heat.
  12. Occasionally turn them over and keep mixing all the masala with raviya.
  13. Cook till aubergine are tender and cooked through.
  14. Garnish with freshly chopped coriander and serve hot with paratha, Naan or Roti.
  15. Enjoy !


Use lemon juice if amchoor powder is not available.
This sabji can be prepared in a pressure cooker with very little water till one whistle.
A ginger-garlic paste can be added in the stuffing.
Same stuffing can be used in okra, baby potatoes or onion.
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Thursday, 10 September 2015

Masoor daal halwa - Red Lentils Pudding

Celebrate Indian festivals with this rich, divine and toothsome Masoor Daal Halwa, which is prepared with Massor Daal - red lentils, ghee and sugar and its taste enhanced with aromatic spices such as cardamom!

Celebrate Indian festivals with this rich, divine and toothsome Masoor Daal Halwa, which is prepared with Massor Daal - red lentils, ghee and sugar and its taste enhanced with aromatic spices such as cardamom!

A few days back I was loading pictures from my computer to external hard drive to create some space and realised there were many dishes I'd made, clicked pictures, but hadn't blogged about. Thought let sort out them first before I crave, cook and click for new ones and blog about.

Celebrate Indian festivals with this rich, divine and toothsome Masoor Daal Halwa, which is prepared with Massor Daal - red lentils, ghee and sugar and its taste enhanced with aromatic spices such as cardamom!

In that folder I found Masoor Daal Halwa recipe pictures and thought it's right time to give them attention as so numerous and varied  Indian festival season is already here. Festivals are at the heart of people's lives in India and Indians living abroad. One can celebrate any festival with so much fun and special food and sweets.

This Masoor Daal Halwa, I prepared last year for prasad. Method of this halwa it's exactly like Moong Daal Halwa. It can be prepared for any festivals or get together.  The taste was the same as Moong Daal Halwa, delicious and yummy! So why not prepare this Halwa in this festive season and enjoy with friends and family.

More halwa recipes from Jagruti's Cooking Odyssey

1. Badam Besan Ka halwa 

2. Moong Daal halwa

3. Safed halwa 

4. Kesar Dudh No Halwo/Halwa

5. Nariyal Kesar Halwa

Masoor Daal Halwa, red lentils pudding
Yield: 4-6 Servings



A lip-smacking halwa made with Masoor daal and flavoured with cardamom and nuts. It's a perfect dessert for any festival or Party!
prep time: 6 hourcook time: 1 H & 15 Mtotal time: 7 H & 15 M


  • 150g red lentils
  • 75 g Ghee
  • 150 g Sugar
  • 450 ml Milk boiled 
  • 1/2 tsp. Cardamom powder
  • 2 tbsp. Slivered almonds and pistachio
  • 1 tsp. Edible flower petals - Rose



  1. Clean, wash and soak dal for 5-6 hours in water.
  2. Once again wash daal in clean water and grind coarsely in a food processor without any water.
  3. In a heavy bottom pan or kadai heat ghee, add daal and stir fry daal over very low heat until it's raw aroma completely gone.
  4. Keep stirring the halwa mixture until you can see ghee separating from the daal mixture.
  5. You can smell the frying mixture and see the change of colour too.
  6. It will take a minimum of 35-40 minutes.
  7. Now add hot boiled milk and keep stirring continuously.
  8. After 5-7 minutes add sugar and keep stirring the mixture.
  9. Keep stirring until once again ghee separates from the halwa.
  10. This will take another 18-20 minutes.
  11. Now add cardamom powder, mix well.
  12. Transfer in a serving bowl garnishes it with slivered nuts and flower petals.
  13. Enjoy!


Want to make a vegan version of this halwa? skip ghee, instead, use coconut oil and dairy-free milk.
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Tuesday, 8 September 2015

Rajgira-Rajgro Panchratna Sheero / Seero / Halwa - Amaranth flour Pudding

Rajgira Seera is one of the most popular desserts in Gujarat during the festive season and in Month of Shravana when many of the fasting festival line up for you. It is made of Rajgira ( Amaranth) flour , sugar and milk and takes not more than 10-12 minutes to prepare.

Also at my parents home in India too the ONLY dessert mum used to prepare, it was Rajgro Panchratna Seero, however, her style and method were same as everyone, just her ingredients list a little bit more rich thus her seero was always very rich and heavy but soooooooooooo delicious! 

So how come my MUM was making this seera so rich? obviously nation's favourite Khoya or Mawa. Mum and her Parents family have a lot of influence of Rajasthani (Marwadi) cooking, so they always elaborate their cooking by adding Khoya. Also she used to add some date and fig pieces and coconut. By adding khoya in the seera it does not stick in your mouth as khoya helps to swallow more easily.

Rich and delicious Rajgira Panchratna Seero can be eaten warm or cold, I prefer warm. I prepared on Janmashtami day and I added one more ingredient - Edible Jasmine flower petals, didn't make any huge difference on the flavour or taste but I felt good :)

More Rajgira/Rajgro or Amaranth flour recipes

1. Eggless Amaranth Pancake

2. Farali Rajgiro Magas

3. Vegan Rajagro Siro

4. Dudhi Na Farali Muthia

Along with Amaranth flour, you can add Chestnut (Singhara) flour as well.
Khoya or Mawa can be avoided if you don't want rich halwa.

Rajgira halwa, rajgro siro, indian amaranth pudding
Indian Gujarati
Yield: 4-6 servings



Rich and delicious Amaranth flour pudding for fasting or Vrat.
prep time: 5 Mcook time: 15 Mtotal time: 20 M


1 cup = 240ml
  • 1 cup Rajgira flour
  • 3/4 cup Ghee
  • 1/4 cup Khoya or Mawa
  • 1/2 cup Sugar
  • 250 ml Milk
  • 2 tbsp. optional Finely chopped pieces of dates and figs
  • 1/2 tsp. cardamom powder
  • 1/4 tsp. Nutmeg powder ( Jaiphal )
  • 2 tbsp. Finely chopped almonds and pistachio nuts and coconut flakes
  • 1 tbsp. Edible Jasmine petals - optional
  • 2 tbsp. desiccated Coconut



  1. In a heavy bottom pan or kadhai add ghee and roast rajgira flour and saute on very low heat.
  2. Saute flour continuously and keep a close watch it might get burnt.
  3. Flour colour should get more brown, it will take 10-12 minutes.
  4. Add coconut and roast the flour for 2-3 minutes more.
  5. Now add milk and keep stirring, so no more lumps can be formed.
  6. As the mixture gets drier add sugar and again keep stirring the halwa.
  7. Once halwa gets thicker add khoya, date and figs pieces. 
  8. Combine well, then add cardamom and nutmeg powder.
  9. Mix well, switch off the heat.
  10. Serve in a serving bowl, garnish it with almonds, pistachio nuts and edible flower petals.


This halwa can be made without khoya, dates and figs too.
Don't want to add milk? add hot water instead.
Fat (grams)
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Carbs (grams)
Fiber (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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