Wednesday, 27 April 2016

Guvar/Gavar Bajra Dhokli nu Saak - Cluster Beans with Spicy Millet flour dumplings #Gujaratisaak #Dhokli #Delicious #kemcho #nowonmyblog #jcookingodyssey

Guvar Dhokli nu Saak , is delectable , robust and authentic recipe which is quite popular in Gujarati community. This recipe hails from the region of Saurashtra aka Kathiyawad too. It's main course dish made of spicy flour dumplings ( Dhokli ) cooked with Cluster beans. In this recipe flour dumplings are made of wheat flour and this dish can be made in jiffy , if preparation done early.

This recipe stands out as you can have as main course with Rice, Roti or paratha or if you are like me just have it on it's own ,  the way you devour Daal Dhokli, with plenty of colourful salad. satisfies your taste buds to give a senses of spicy and sweet fulfilling and earthy flavoured dish.

As a foodie and food blogger, I always experiment with traditional dishes, maybe I would add one new ingredient or omit one. It's always trial and error and with that I have had many disappointments and successes too.

This time I chose Guvar Dhokli nu Saak to experiment with, not a major one, but I knew that maybe this experiment can ruin my dish as we all are more than happy with the traditional recipe. Generally, for this saak/Shaak, dhoklis are made with wheat and chick pea flour. I added Bajra ( Millet ) flour and finely chopped spinach in dhokli dough.

Results was fruitful, not just me and husband enjoyed it but our sunny boy had second helpings too and that too without Roti or Rice, but with plenty of colourful salad. There were three happy tummies :)

Notes :-
For this recipe get tender cluster beans.
Instead of spinach, you can use finely chopped coriander leaves.

You will need :- Gravy

  • 250 g tender cluster beans ( Guvar ) cut into small size
  • 4-5 tbsp. oil 
  • Salt to taste
  • 1/2 tsp. mustard seeds ( Rai )
  • 1/4 tsp. Carom seeds ( Ajwain )
  • Pinch hing
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. red chilli powder
  • 1/4 tsp. turmeric powder
  • 1 tsp. ground cumin and coriander ( dhana jeeru )
  • 1 tbsp. Jaggery ( Gor )
You will need :- Dhokli
  • 1/2 cup bajri atta ( Millet flour )
  • 1/4 cup Roti atta ( wheat flour )
  • 2 tbsp. besan ( Chick pea flour )
  • 1/4 cup cleaned finely chopped spinach 
  • Salt to taste
  • 3 tbsp. oil
  • 1/2 tsp. red chilli powder
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. Carom seeds ( Ajwain )

Method :- Dhokli
In a big bowl add all the dhokli ingredients and add very little water at a time and knead stiff dough.
Now make very small balls ( marble size ) from the dough, then press them slightly to make round and flat dhokli.
Once all the dhoklis are made, cover with the clean cloth and leave it aside.
To preapare guvar gravy, heat oil in a kadai and add mustard seeds.
Once they crackle, add ajwain and hing.
Then add washed cluster beans and cook for few seconds.
Add 2 cups of water and add ginger garlic paste and all the masala and salt.
Do not cover the kadai, and let the cluster beans cook for 7-8 minutes.
Add pressed dhokli one by one, add little water if needed.
Cover the kadai with the lid and cook Guvar Dhokli until done.
It will take another 8-10 minutes.
Add jaggery and cook further one minute.
Turn off the heat and garnish it with the fresh coriander.
Serve as a main course with the roti, rice and salad or have it on it's own.
Enjoy !!!

Thank you for stopping by and reading this post ! We hope to see you again soon :)

Tuesday, 26 April 2016


Keri No Murabbo - Aam Ka Murabba more than a pickle it's like a preserve or you may call it Relish or Jam if you like. Made with just a few ingredients but taste awesome. Tart raw mangos cooked with sugar syrup and flavoured with whole aromatic and golden spices such as Cardamom, Cloves, Cinnamon and Saffron. Similar recipe to our Cooking Apple Murabbo

It has this unique taste, it's delicious and yummy! If you have sweet tooth, definitely you will die for it.  I am falling short of words to describe this aromatic and heavenly Instant Keri No Murabbo. It's Mango after all !!!

Perhaps nearly every culture in the world has a tradition of preserves and pickles of varying produces from season to season. And in India every household stocks up their pickles throughout every season, like root vegetable pickles are made during winter, spring and early summers are suitable for chillies and scorching summers are best for lime, lemon and obviously Mango !!!

And right now, pickling season in India is in full swing, for many, pickling season is not just making pickles but it is given such importance as celebrating any festival and in many households, it is an annual ritual that is still treated with ceremony it rightly deserves.

Pickling techniques and finished products might vary from region to region, but they have their one Mantra which is common that is loud and clear that 'No Indian meal complete without a smidgen of pickle'.

Once or twice I was served with more than half a dozen type of pickles in Gujarati thali a few decades ago at a relatives house in Kathiyawad ( Saurashtra region ). Lol, I was going to faint, quickly I gathered some courage and asked them nicely to remove those pickles except Keri No Murabbo as I wasn't used to eating so many pickles at the same time, still, I don't have any soft spots for pickles either.

Frankly speaking, I have a different opinion about Pickles, I know right now many of you raising your eyebrows but I personally think that if your plate is already full of daals and curries and if they are tasty enough then what is the need for Pickle?

I would only eat pickle with vaghareli khichdi , puri or thepla. I find pickles too strong with other spicy food.

I might just fit Keri No Murabbo or Keri No Chundo in my meals as these are not as strong as other pickles and it suits my palate.

So, there is me try to avoid pickles, and there is a daughter who doesn't want to hear the name of any pickle, how on earth I've managed to prepare Keri No Murabbo and now posting its recipe on the blog!

Well, boys of the house love to relish Murabbo, not always but sometimes and recently on my last trip to Asian grocery store, I smelt and saw this very fresh, firm and aromatic RajaPuri mangos that were just brought on the shelves by the shop assistant and I could not stop myself reaching out for it and grabbed couple of them without thinking what I will do with it.

Keri no murabbo, aam ka murabba, instant keri no murabbo
Side dish
Yield: 2 small jars



Delicious and yummy Gujarati style Preserve or Relish prepared with raw rajapuri mango, sugar and whole spices.
prep time: 30 Mcook time: 15 Mtotal time: 45 M


  • 500 g raw and firm rajapuri mango grated
  • 1 kg sugar
  • Big pinch of saffron threads
  • 5-6 cloves
  • small piece cinnamon
  • 1/2 tsp. cardamom powder



  1. Try to squeeze as much as water from the grated mango.
  2. In squeezed water soak saffron threads.
  3. In stainless steel, pan combine grated mango and sugar.
  4. Mix very well.
  5. Put the pan on low heat and cook the mixture.
  6. Continuously keep stirring.
  7. First, the mango mixture will get watery as sugar dissolves.
  8. After a few minutes, you will see again mixture getting thicker as sugar syrup is thickening.
  9. You need consistency of 2 thread chasni ( syrup )once you achieve that, add saffron soaked water and turn off the heat.
  10. Add other spices and remove from the stove.
  11. Let it cool completely.
  12. Once cool down, store in a sterile jar.
  13. Keep it in a cool but dry place.


Do not store this relish in the refrigerator.
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Product Review - Lifefactory Flip Cap Glass bottles #lifefactory #glassbottles #healthyliving #formahouse #productreview

Water is essential and powerful element of our life and the presence of water brings smiles and sigh of relief. Yes, sigh of relief, I have lived in India , so who knows better than me about water , how to save water and be eco-friendly. Because of water life exists on this earth, life thrives because of water, without water we would perish.

Water brings prosperity, peace and harmony in our lives !!

And  that is why in the past one of the late legendary music director and lyricist of India,  wrote this

"Jal Jo Na Hota, To Ye Jag Jata Jal" 

What a beautiful inspirational line it is..

"Had water not exists , this world would have come to an end"

Water is all around us, actually water is in us, water makes up about two third who we are, and it shows it's 100% influences in our bodies, and probably explains why we feel better after drinking enough of it, water helps us to stay healthy, it could aid weight loss , improves our moods and it energizes us.

In another words Water Makes You Awesome !!!

In my family, we don't take any pride stocking up any sugar loaded soft drinks, or any weird combinations of iced tea , cocktails or squash. Whatever the weather, everyone in the family is content with fresh glass of water , during the day or after the meal. We are into habits of when we step out of the house at least one plastic water bottle is always accompanying us. During the day we can miss our tea or coffee break, but not water break, believe it or not years ago I used to set an alarm as a reminder during different times a day  :)  

Great people from Formahouse  asked me if I would like to review 'New to the UK for 2016' hydrations bottles from Lifefactory . How on earth I would decline, the words like water, hydration and healthy living keeps me going, quickly I checked out the details, product I never seen or heard about it, and in few days it was delivered to my home. They were kind to send me 22 oz (650 ml) glass bottle with the flip cap in Grass Green colour.

Lifefactory glass bottles are made for health and eco - minded families ( adults ) especially for those who are looking for something to take with them while on the go. Lifefactory products and their on the go glass water bottles are american brand and now available the UK too.

These bottles are made for healthy living, especially when every now and then you come a cross news and articles where researchers advice to avoid drinking from harmful plastic bottles, and one would also think about reducing plastic bottles for environment issues.  While we are getting more and more concious about these issues, better to make a small changes in life. So rather than just picking up a plastic bottle from the package, why don't we look for a solution. which is better for us and our environment, as we call ourselves the new generation !! 

Lifefactory glass bottles are made responsibly ,uncompromisingly and made with healthy materials. These striking glass bottles are BPA/BPS free and all the components are made with high standard in US and Europe. These glass bottles are reusable, also the  taste of the contents does not change and it is cleaned easily in the dishwasher.

One might be reluctant to use glass bottle while on the go, not to worry as the distinctive silicone sleeve also provides a non slip gripping surface and helps against breakage which are also made from BPA/BPS free.

The pivoting handle provides a great and easy way to carry the bottle and the flip cap provides a great comfort while you sip the water on the go. The flap top , caps ,lids and straws are made with medical-grade silicon so you are at ease. Although this bottle is with flip cap and straw cap too, wide mouth access make it easy to add ice or fresh fruit and cleaning is made easy.

Yes, even I thought that too, glass bottle and that being filled with water, how on earth I would carry with other shopping bags, clever people at Lifefactory given us the solution for that too, the very strong handle can be clipped to the bags. so no need to worry about the weight of the glass bottle.

Since I got my hands on this bottle, I've been using it continuously and loving it, I take it with me while I go for my morning walks, shopping and even in the house while watching TV or surfing the net instead of using a glass, I have been using this bottle, you know why just in case small accident happens, water don't spill out as cap is locked :)

Thank you Formahouse for sending me Lifefacotry glass bottle for review. I am looking forward to try my hands on their Mug with cafe Cap and 4 cup glass food storage .

Thank you for stopping by and reading this post ! We hope to see you again soon :)

Friday, 22 April 2016

Kesar Pista Ice Cream (Eggless)

Kesar Pista Ice Cream is a popular eggless vanilla ice cream that is flavoured with expensive spice saffron and pistachio nuts. This recipe is prepared using an ice cream maker.

Wednesday, 20 April 2016


This is not a typical Gujarati Bateta Nu Rasawaru Saak, it is Gujarati Bateta Jamanvar nu Saak so easy to whip up yet it has this unique taste. Spicy, Sweet and Tangy flavours that are in this curry makes it Phenomenal.

It is prepared with potato, basic spices, and added jaggery to make slightly sweeter and made without onion garlic. 

Gujarati Bateta Nu Saak so easy to whip up, prepared without onion and garlic. Spicy, Sweet and tangy flavours that are in this curry makes it phenomenal.

Tuesday, 19 April 2016

Gujarati Sadi Bhakhri (Gujarati Plain Crispy Roti)

Gujarati Sadi Bhakhri, traditionally it has been farmers food and it's a healthy one, one of the everyday breakfast in households of Gujarat. If not breakfast , you will see them appear in your dinner plates. Crispy yet buttery, almost like savoury biscuits and can be eaten with various things like, curries,instant raiti gor keri pickle , chutney, yogurt, chaas and Indian Masala Chai or even on its own.

Traditionally Bhakhri is made with coarse wholemeal wheat flour,which is full of fibre and many other minerals, that is why it is advisable to consume it in the morning or dinner time as it's good for digestion, especially people in rural areas preferred having Bhakhri than normal chapatti. In the evening they prefer saadi khichdi, saadi Bhakhri and milk or chaas ( Buttermilk ).

Although to make Sadi Bhakhri, you will need just few ingredients, but flavours can be altered by just adding a couple of spices to it to make Gujarati Masala Bhakhri.

Bhakhri can be cooked with two methods, some people roast Bhakhri on the Tawa ( griddle ) whereas others cook one side on the tawa and rest of the side direct on the heat and serve it with the ghee.

The most popular and traditional Gujarati Plain Bhakhri which is very simple to make. Bhakhri stays fresh for a longer time and useful while travelling or great for kids lunch boxes.

So how often do I make Bhakhri in my house? maybe once in 4-5 years !!! Surprised, I used to love Bhakhri while I was young, but Mum hardly made Bhakhri as she wasn't keen on using quite a bit of oil, and I grew up with same thoughts too so I do not make these very often too.

So almost after four years, I did prepare Bhakhri and Gujarati Bateta Jamanvar Nu Saak for breakfast for the family, I think it's the best Gujarati combination you can find in Gujju thali :)

Gujarati Sadi Bhakhri, Sadi Bhakhri, Gujarati Plain Bhakhri
Gujarati Indian
Yield: 8-10 Pieces



Gujarati sadi Bhakhri is crispy and buttery almost like biscuits, Gujarati unleavened and wholesome bread that is ideal for breakfast.
prep time: 10 Mcook time: 20 Mtotal time: 30 M


  • 2 cup wholemeal flour - bhakhri no lot
  • 4-5 tbsp. Oil for moin
  • Salt to taste
  • Ghee



  1. In a wide plate ( parat or kathrot ) place flour, salt and oil.
  2. Combine everything, and add little water at a time and knead hard but pliable dough.
  3. Cover the dough for few minutes if you have time.
  4. Once you are ready to make bhakhri, divide the kneaded dough into equal size balls.
  5. Roll out each ball into a small circle, not too thin or thick. ( You don't need dry flour to roll the bhakhri )
  6. Heat the tawa on a medium heat, place bhakhri on the heated tawa.
  7. After a few seconds, turn the bhakhri other side and cook until you can see brown spots.
  8. Now, if you want to roast bhakhri on the tawa, press the bhakhri with clean muslin cloth or spatula and cook until crispy ( On low heat ) or roast direct on the heat.
  9. Apply ghee on the hot bhakhri and serve.


Usually Bhakhri is made with coarse wheat flour known as Bhakhri No Lot, if can't find use regular roti flour and add a 2 TBSP semolina.
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Sat. Fat (grams)
Carbs (grams)
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Monday, 18 April 2016

Coconut, Pineapple and Ginger Bubble Tea

Coconut, Pineapple and Ginger Bubble Tea, this vegan, delicious chilled bubble tea flavoured with coconut, pineapple and ginger. 

It's a touch of Sunshine in the cup surely brings the tropical weather to your taste buds. Ice cold and sweet, with a little bit of zing and refreshing beverage with chewy boba tapioca pearls can become addictive because you will find happiness in a glass!

Bubble Tea, is really sweeping the nation ! Cold and fruity tea floating with slimy tapioca pearls, which is available in array of bright colours and flavours that looks so attractive , I have noticed people stand in a queue for almost half an hour for it, Crazy right ? I have been there :) When I tried first time almost four years ago, felt little weird as so many flavours and texture hitting my taste buds but surprisingly I wanted to have another glass, it was refreshing , delicious and yummy!

Bubble or Boba tea is made with refreshing flavoured fruit teas and milk teas or fruit smoothies served mostly ice cold with tapioca pearls ( aka Boba balls or Pearls ) that is sucked up through special fat straw. Bubble tea, can be consumed as a snack as well as drink too. Bubble tea can be enjoyed with unique flavours and endless combinations and surely it can be prepared at home easily with little time and right ingredients and of course it will be inexpensive. In no time turn your kitchen and living room into bubble tea shop !! 

Since, I tried Bubble tea first time while I was enjoying glorious sunshine at the beach of Brighton, on every sip there were many flavours and combinations dancing in my head, after that I have prepared Bubble tea quite a few times, but sadly none of them made it to my blog, one of them was Peach,Passion fruit and Honey Bubble Tea:)

Pictures taken in 2012 :)

The one combination always I wanted to try, it was Coconut, Pineapple and Ginger ! World's most popular combination Pineapple and Coconut, but I wanted it with Ginger, I wanted a Desi touch in it, after all I am very fond of my Adrak Wali Chai ( Ginger Tea ) ! 

coconut, pineapple and ginger bubble tea, vegan bubble tea
Yield: 4 medium jars or glass

Coconut, Pineapple and Ginger Bubble Tea

Coconut, Pineapple and Ginger Bubble Tea

Coconut, Pineapple and Ginger Bubble Tea, It's a touch of Sunshine in the cup surely brings the tropical weather to your taste buds. Ice cold sweet, with a little bit of zing and refreshing beverage with chewy boba tapioca pearls, can become addictive because you will find happiness in a glass!
prep time: 45 Mcook time: 30 Mtotal time: 75 M


  • 1 cup Tapioca boba pearls
  • 1/2 cup Brown sugar
  • 1/2 cup Granulated sugar
  • 2 cup Water for syrup
  • 1 cup Pineapple fresh or frozen
  • 400 ml Coconut milk chilled
  • 2 Black tea bags
  • 2 tbsp. Ginger grated


How to cook Coconut, Pineapple and Ginger Bubble Tea

  1. To make sugar syrup place both sugar and 2 cup water in a saucepan, simmer the mixture for 8-10 minutes and leave it aside.
  2. To prepare boba pearls, first boil 7 cups of water in a big saucepan, add one cup dry boba pearls and cook for five minutes.
  3. Cover and let it sit for 5 minutes.
  4. The pearls are done when they sit at the bottom of the pan, drain them and rinse with cold water.
  5. Add cooked pearls into the sugar syrup and let it marinate for half an hour.
  6. In another pan add 1/2 cup of water, add grated ginger and black tea bags.
  7. Let it boil the mixture for 2-3 minutes and let it sit for another 3-4 minutes.
  8. Strain the tea through a fine tea strainer and add 5-6 ice cubes and leave it aside.
  9. Once you are ready to serve bubble tea, combine pineapple and coconut milk in a blender and blend until you get a frothy and smooth liquid.
  10. Put 4-5 tablespoon of boba pearls with sugar syrup in a glass, add a couple of tablespoon sugar syrup as well.
  11. Pour frothy and smooth pineapple and coconut liquid.
  12. Now add iced ginger tea and mix well.
  13. Serve immediately with an extra-large straw.
  14. Enjoy!


If you can not get hold of Boba Pearls, use large Tapioca Pearls ( Sabudana ).

If you want to give this tea to very young children, but without caffeine, omit black tea.

There are two colours that boba pearls are available in the store, black and white with some coloured ones ( Which I have used )

Bubble tea originally made with black tea, however, green tea, Thai tea, herbal tea or even coffee can be used to make bubble tea.
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Friday, 15 April 2016

Manda/Mande (Roti)

Manda (Roti), flatbread hails mainly from the country such as Pakistan, and a traditional element in Mughlai cuisine usually served on happy occasions. Also looks similar to Roomali roti which is made in India too.

Sticky but soft dough made with plain flour and milk, and flavoured with aromatic spices like saffron, Cardamom and Nutmeg and rolled very thin then stretched by hands, quite larger in size than normal, almost translucent and cooked only for few seconds on a giant inverted clay pot ( In Hindi it's Matka )

Smothered in aromatic Ghee, supple and melt in your mouth Manda Roti,  usually served folded like a handkerchief, should be relished hot and with Mughlai curry and Tandoori Dishes. I served mine with Sabz Khada Masala , sadly couldn't make it as large and as traditional one, never mind, but taste wasn't compromised, but surely I had to put my skills tests as I have almost forgotten how to make thin rotli like a Gujju lady :)

Manda roti, Mande roti, khandesi roti, saffron flat bread
Mughlai cuisine
Yield: 8-10 ROTIS



So soft and thin Manda Roti, flavoured with aromatic spices like saffron, cardamom and nutmeg, a real treat with Mughlai curries!
prep time: 10 Mcook time: 40 Mtotal time: 50 M


  • 1 cup + some for dusting Plain flour
  • 1/2 cup whole milk
  • Large Pinch Saffron
  • Pinch Cardamom and Nutmeg Powder
  • Pinch Salt
  • 4-5 TBSP. homemade ghee



  1. Soak saffron in warm milk and leave to infuse for half an hour.
  2. In a big bowl place flour, salt, cardamom and nutmeg powder and mix well.
  3. Add saffron milk little at a time and knead a soft dough.
  4. Cover the dough with a clean kitchen towel and rest it for 15-20 minutes.
  5. Once you are ready to make the roti, add tsp. of ghee and knead the dough again.
  6. Shape the dough into lime sized balls.
  7. Place a griddle ( Tawa ) on high heat.
  8. Meanwhile, roll a Manda roti on a flat surface and keep it very thin, doesn't matter if they are not in perfect round shape and make big as possible.
  9. Once the griddle is very hot, carefully place roti on a hot tawa.
  10. When you see tiny bubbles on the roti, turn on the other side.
  11. Keep the roti only for 10 seconds on the tawa and remove from the heat.
  12. Quickly apply melted ghee and fold it.
  13. Serve immediately, maybe a couple of minutes you can keep in a clean kitchen towel, to keep soft.
  14. However, I preferred having it immediately.
  15. Serve with any Curries.


Once Manda Rotis get cold they become hard and rubbery, so serve immediately while it is hot.
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