Saturday, 25 June 2016

Strawberry, Goats Cheese and Watercress Salad with Tarragon and Dijon Mustard Vinaigrette

This summer season you can have a french inspired strawberrific salad, featuring luscious strawberries, goat's cheese and fresh watercress. It's dressed in deliciously french style, seasoned with distinct flavours of tarragon and Dijon mustard vinaigrette.  It can be a perfect addition to cookout or BBQ meal.

Although past week the weather isn't playing ball, we have been gorging on fresh and delicious salads almost every lunch time. In our house, salads gets warm welcome anytime, no matter whatever the weather we are having, actually we listen our bodies, when it requires fresh and healthy food we provide it.

Couple of weeks ago daughter returned home for a break and requested for salads, not just for a day, every day, because she did indulge in takeaways and dine at many restaurants after finished her exams. So, since her return we have been making and enjoying some of our all time favourites salads and exploring new flavours with different and new ingredients.

Strawberry, Goat's Cheese and Watercress Salad with Tarragon and Dijon Mustard Vinaigrette, was bang on and it blew us away . It is a stunning way to make the most of the summer's best produce. The perfume and flavour of the ripe and scarlet strawberry works great with tarragon, Dijon mustard and a splash of white wine vinegar and black pepper also make happy partners. This lively salad captures the the essence of the early summer with the ripe strawberries. The addition of the fresh tarragon gives it a subtle and herbal taste. With soft goat's cheese, peppery watercress with nutritional powerhouse brings plenty of excitement to this salad.

I put this salad bowl on the dining table and could not believe my eyes as in less than five minutes bowl was empty, quickly I prepared another bowl and took couple of pics as fast as I could :)

It's a great salad and can't wait to make it again!

Strawberry goats cheese salad
Yield: 2 servings as a starter

Strawberry, Goat Cheese and Watercress Salad with Tarragon and Dijon Mustard Vinaigrette

Strawberry, Goat Cheese and Watercress Salad with Tarragon and Dijon Mustard Vinaigrette

Delicious and great salad for summer!
prep time: 10 Mcook time: total time: 10 M


  • 200g strawberries hulled at room temperature
  • 75g French goat's cheese
  • 50 g watercress or any fresh salad
  • 1 tsp. dijon mustard
  • 1 tsp. tarragon finely chopped plus few whole leaves
  • 1 tsp. caster sugar or honey
  • 1 tbsp. white wine vinegar
  • 2 tbsp. extra virgin olive oil
  • Salt to taste
  • 1 tbsp. finely chopped red onion
  • pinch black pepper


How to cook Strawberry, Goat Cheese and Watercress Salad with Tarragon and Dijon Mustard Vinaigrette

  1. In a big bowl mix together the Dijon mustard, sugar, vinegar and olive oil.
  2. Seasoned with salt and black pepper, then add and stir in the chopped tarragon and onion.
  3. Slice and halve the strawberries, add in the dressing and toss to coat.
  4. Then add watercress and gently toss.
  5. Serve in a plate, add goat's cheese.
  6. Drizzle some olive oil, sprinkle black pepper and scatter some tarragon leaves over each plate before serving.
  7. Enjoy!
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Wednesday, 22 June 2016

No Bake Lime, Ginger and White Chocolate Cheese Cake

An individually set, heavenly and elegant looking Lime, Ginger and White Chocolate cheesecake, topped with a ginger whipped cream, perfect for any outdoor or indoor entertaining !!

Saturday, 18 June 2016

Tropical Fruit Granita with Ginger and Honey

Celebrate this years tropical summer with my oh so delicious Tropical Fruit Granita with Ginger and Honey. 

You can definitely count on this crunchy and cool Granita if you are arranging your summer cookout or barbecue parties. Make it well ahead and have plenty of time to spare to. After just spending a few minutes on preparation and few hours in the freezer you will have a sweet, light and delicious treat for a hot summers day.

This homemade dessert also works beautifully as a mid-meal intermezzo as it's not too sweet, just refreshing. This granita is made extra easy by the use of ready-made fresh fruit juice. Because we are obsessed with the mangoes and ginger, I added extra mango puree and ginger juice and sweetened the dessert with honey.

Serve it in a small serving ramekin or glass, top it up with fresh mango balls and garnish with the fresh mint, and see everyone captivated because they know that you are going to spoil them with this gorgeous frozen delight.

If you are entertaining adults at your party, make this Granita a little tipsy by adding a couple of spoons of rum or champagne.

Tropical fruit granita with ginger and honey
Chilled dessert
Yield: 6-8 SERVINGS

Tropical Fruit Granita with Ginger and Honey

Tropical Fruit Granita with Ginger and Honey

Refreshing and light Granita will surely bring a smile on your face on a hot summery day!
prep time: 5 Mcook time: 6 hourtotal time: 6 H & 5 M


  • 400 ml Fresh Tropical Juice
  • 1 cup Mango puree
  • 100 ml of Coconut water
  • 2-3 tbsp. Honey
  • 2 tbsp. Ginger juice
  • 1 cup Fresh mango chopped to serve
  • a handful of fresh mint leaves
  • 2 Limes juiced and zested


How to cook Tropical Fruit Granita with Ginger and Honey

  1. Combine the fruit juice, coconut water, lime juice, honey, ginger juice and mango puree in a bowl.
  2. Pour into a freezer-proof container and freeze for 5-6 hours.
  3. Check every hour and using a fork break up the frozen crystals and return to the freezer.
  4. Repeat until frozen.
  5. Spoon the granita into serving glasses, garnish with fresh mango cubes and mint leaves, and then serve.
  6. Enjoy!


Replace honey with agave or maple syrup for a vegan granita.
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Thursday, 16 June 2016


Get creative in the kitchen and indulge your dad's sweet tooth with this extra-special Creamy Caramel Phirni.

In honour of the Father's Day Celebrations, I have an elegant looking dessert idea for you today because every celebration calls for a delicious treat. This creamy and scrumptious, caramel phirni makes a great dessert, served in individual glasses. So if you are looking for a simple treat with a super delicious twist, I've got you covered.

Phirni is an absolutely delicious traditional creamy Indian dessert, prepared with rice flour or ground rice, milk and sugar and set in a small earthen pots, garnished with nuts, edible silver leaf and rose petals.

Creamy Caramel Phirni gives a western and modern twist to the conventional Phirni. To bring new flavours, I did not used any different or new ingredients but just changed a little method in preparation and here I have totally new flavoured Phirni.

Really all I can say that this Creamy Caramel Phirni is so good, and even more simple to make.

If your taste buds are demanding a seasonal twist, check out my Vanilla and Strawberry Phirni or if you are a caramel fan, see Salted Caramel Peda ( Fudge )

Creamy caramel Phirni
Yield: 6 servings

Creamy Caramel Phirni

Creamy Caramel Phirni

This creamy and scrumptious, caramel phirni make a great dessert, served in an individual glass looks so pretty. So if you are looking for a simple yet treat with a super delicious twist, I've got you covered.
prep time: 10 Mcook time: 40 Mtotal time: 50 M


  • 30 g Ground rice
  • 400 ml Milk
  • 100 ml Single cream
  • 100-125 g Sugar - I used demerara
  • 2 tbsp. Pistachio slivers
  • Optional - Fresh fruit like berries, mango or grapes


How to cook Creamy Caramel Phirni

  1. Put milk and half cream in a thick bottom saucepan over medium heat.
  2. Mix in ground rice and stir continuously. Keep string while bringing to the boil.
  3. Meanwhile, in another non-stick pan, add sugar and couple of spoon of water over medium heat.
  4. Allow the sugar to dissolve and bring it to boil.
  5. Let the mixture caramelize and wait for it turns to dark brown.
  6. Do not stir, just swirl the pan.
  7. As soon as caramel dark in colour, remove it from the heat.
  8. Carefully pour the caramel mixture into rice and milk mixture, be careful as this mixture will bubble violently.
  9. Keep whisking constantly, and simmer until any lumps have dissolved and the mixture is smooth.
  10. By now phirni mixture will be creamy and thick.
  11. Turn off the heat, let the mixture cool at room temperature.
  12. Once cooled, set the phirni in an individual serving glass, and let it cool in the fridge for 2-3 hours.
  13. Once you are ready to serve, whip a remaining cream, pour on the cooled phirni and garnish with the pistachio slivers.
  14. If you fancy, add fresh fruit too.
  15. Enjoy!


Don't want to make your own caramel? Use shop-bought instead.
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Sunday, 12 June 2016

Khasta Aloo Matar Kachori Gujarati Style

These Khasta Aloo Matar Kachoris Gujarati Style are deep-fried pies stuffed with a delicious and flavourful filling made with mashed potato, green peas, aromatic herbs and spices.

Aloo Matar Kachori, good old kachoris with good old masala chai. Flaky and crispy, it tastes delicious by itself or can gobble a couple of them with lip-smacking hot green chutney and tangy Tamarind Chutney.

It is well known that Indian street food Samosas have broken all geographical and cultural barriers to become world-famous but well-made kachori can beat samosa any time!

It's been a long time since I fried some kachoris, and definitely, it was worth the effort as they came out so well, so flaky, crispy and crumbly and surely packed with so much flavour. In Gujarat, these delicious kachoris are served as a snack any time of the day and sometimes it takes place as Farsan in Gujarati Thali.

In the past I have prepared Garlic Kachori, Poha kachori and Dry fruit Kachori , they were phenomenal !!!

Let's make Gujarati Khasta Aloo Matar kachori, straight from the streets of Gujarat, this kachori will knock your socks off !!

Aloo Matar Kachori, Khasta Aloo Matar Kachori
Yield: 10-12 PIECES



Khasta Aloo Matar Kachori, deep-fried pastry with spicy and delicious mashed potato and Green Peas filling. Prepare them for parties, potluck or teatime ..I can have any time :)
prep time: 1 hourcook time: 1 H & 45 Mtotal time: 2 H & 45 M


  • 1/2 cup plain flour
  • 1/4 cup melted ghee or oil
  • Salt to taste
  • Oil to deep fry
filling or stuffing
  • 2 cup boiled and mashed potato -use a floury potato
  • 1/2 cup boiled green peas
  • 2 tbsp. green chillies and ginger crushed
  • 2 tbsp. fresh coriander
  • 1 tbsp. oil
  • 1 tsp. cumin seeds
  • Pinch hing
  • 1 tbsp. dry mango powder or lemon juice
  • Pinch sugar
  • 2 tbsp. cinnamon, cloves, black pepper, cardamom seeds, fennel seeds, dry red chillies and whole coriander seeds
  • 1 tbsp. sesame seeds
  • 1 tbsp. khus khus - white poppy seeds
  • 1 tsp. desiccated coconut



  1. Heat less than 1/2 tsp. oil in a pan and lightly roast the 2tbsp. whole spices, let it cool.
  2. Grind roasted whole spices in a grinder, keep it coarse.
  3. Mix with sesame and poppy seeds.
  4. Heat 1 tbsp. oil in a kadai, add cumin seeds, once they crackle add hing.
  5. Add crushed chilli and ginger and cook for few seconds, add coconut and fry less than 2 seconds or it will burn.
  6. Now add mashed potato and boiled green peas, 2 tbsp, freshly ground garam masala, salt and sugar.
  7. Keep low heat and mix well.
  8. Add dry mango powder ( amchoor ) or lemon juice and mix well.
  9. Sprinkle fresh coriander leaves and leave it aside to cool.
  10. Meanwhile prepare the dough by mixing plain flour, salt and melted ghee, mix well and knead the semi-stiff dough.
  11. Cover with the clean kitchen towel and rest it for half an hour.
  12. Divide the dough into equal portions.
  13. Roll out each dough portion into a small circle.
  14. Put one big spoonful of the filling portions into the centre, then fold the dough over the filling to form a ball and seal the edges with a peak at the top.
  15. You can grease your palms a little and roll the ball between them to form an even ball if that's easier. 
  16. Repeat for all the kachoris.
  17. Now heat oil in a wok or kadai and deep fry 3-4 kachoris at a time over medium heat till they are light golden brown in colour.
  18. Enjoy hot Khasta Aloo Matar kachori with green coriander and tamarind chutney.


These kachoris will stay fresh only for one day, do not store.
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Carbs (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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Friday, 10 June 2016

Hungry Yeti - Oriental Dining Ealing Broadway - Restaurant Review

Be it Indian curries, Singapore Rice Noodles, Thai Curries, Chinese Chowmein, Fried rice or Biryani, no matter what cravings you have for Oriental food, Hungry Yeti will definitely bring an end to your woes. This is a one stop for diners who want to be treated to a wonderful diverse range of foods. Hungry Yeti oriental dining is surely reaching heights.

The most wonderful thing, apart from the great food, is the way the buffet service is offered in a totally relaxed manner. From the buffet layout you are spoilt for choice and can choose from Indian, Chinese, Thai, Malaysian, Singaporean and Nepalese cuisines.

Hungry Yeti is located on the very busy Ealing Broadway. The restaurant stands out with it's Bright Pink board, with a tempting and welcoming sign "ALL DAY BUFFET - EAT AS MUCH AS YOU LIKE" which in my opinion sounds great on a hungry stomach, so choosing this dining place is a no- brainer.

Walking into the restaurant we were greeted and welcomed by Diwas who led us to our dining area. The restaurant was so neat and colourful and we noticed the pink theme from outside continues in the inside as well. The interior was mostly pink and purple and beautifully designed too and made us think that this restaurant has a very continental feel about it. The restaurant has soft lighting and with it some peaceful music providing a pleasant, soothing ambience.

The place has on offer a number of cocktails and mocktails , alcoholic and soft drinks. I opted for Passion Tropic which is a perfect combination of fresh and juicy strawberry, peach, pineapple and cream, With the first sip I abandoned myself in a tropical paradise, surely this drink brings tropical weather to your taste buds, ice cold, sweet , creamy with little bit of zing lends you lots of happiness.

Coming to the food, as well as a healthy salad bar with basic salads, plenty of vegetarian and non vegetarian dishes were at hand on the Buffet layout which had simplicity. Plenty of space to walk through the clearly labelled buffet area and you can unhurriedly choose what you fancy.
There were a few variety of salads displayed that included tomatoes, cucumber, boiled sweetcorn and olives.

On the vegetarian side of things for the starters we went for mini vegetable Samosas, Spring rolls, Onion rings and Hash browns accompanied by Satay and Thai sweet chilli sauce. All the items that were on starter which we tried were of mild flavours and would suit everyone's palate , the thick and creamy Satay sauce was bang-on, it had a balance of hot, sweet, spicy and salty flavours.

Complementary side dishes came along, these were some crispy Onion Bhajis  and also Chilli Paneer. The Onion Bhajis were mild in taste and fluffy inside. The Chilli Paneer looked nice on the plate, it was garnished with lots of fresh vegetables and salads, but the paneer tasted like it was a bit smoky which is quite unusual.

Moving on to the mains, a variety of veg and non veg dishes were displayed. We tasted Stir fried noodles and also stir fried mushrooms accompanied with Tarka Daal, Plain Rice and Naan Bread. Tarka Daal was perfect in texture and consistency but was unseasoned and lacked depth of flavour, rice and naan bread were offered warm. The stir fry texture was spot on and spiced perfectly. The mushrooms were stir fried in soy sauce and were succulent and we were blown away with it's taste and texture, this was an excellent dish and deserved a second helping.

We ended our meal with a dessert which was a basic flavoured Ice cream.

Overall, we had a great experience at Hungry yeti which buzzes with friendly and polite staff who offers great hospitality. Good range of food with many starters and mains which are prepared with fresh ingredients, well cooked, different flavours and textures,  that suits everyone in the family and this place should be definitely visited for it's great food, drinks and relaxing ambience.
All in all a fair price for a buffet meal !

Summary Information
Satay sauce, Stir fried Mushrooms
Onion Bhaji
score for
Ambience 4.5/5
Food 3.5/5
Service 4/5

Humble Suggestions
Label dishes egg free if they are.

Thank you emerz for arranging a review meal and Hungry Yeti for welcoming us to enjoy their hospitality.

Disclaimer :-
We visited Hungry Yeti, during lunch time on a weekday and some of the dishes are not available during lunch time except Sunday. If you are a non vegetarian , this place definitely offers more.

All the views and opinions about Hungry yeti are my own. I was not told or paid to write positive review. The food was on the house.

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

Sunday, 5 June 2016

Aloo, Gobi aur Matar ki Sabji - Potato, Cauliflower and Green Peas Curry

Aloo, Gobi aur Matar Ki Sabji, is a simple, easy and homely classic North Indian curry recipe that can be made an hour. It is made using winter vegetables such as cauliflower, green peas and potatoes. Serve this with ajwain paratha and roasted tomato raita for a well-balanced meal. 

Thursday, 2 June 2016

Sambhariya Parwal Gujarati Style - Pointed Gourd stir fry Gujarati Style

Gujarati style, delicious, homely and easy to make stir fry made with pointed gourd aka Parwal or Parwar. You won't find this dish in any restaurant, because the reason is that this vegetable is not a favourite of everyone although it is highly nutritious.

Our daughter simply refuses the Parwal sabji, and being a my mum's daughter I set same rules 'Eat it or Leave it', she still wouldn't eat the Parwal and she hasn't eaten one since, but she started tons of other green vegetables so happily. Sunny boy on the other hand can't get enough of it, therefore Parwal Sabji appears quite regular on our dining table while she is away from home.

When my daughter was very small, we used to play a bhajan and although she didn't understand hindi, she picked up this one word which to her sounded like "Parwal". For years she wondered why parwal was mentioned until we told her what the real words were!

You will need :-

  • 500 g Parwal or Parwar - Pointed Gourd 
  • 4-5 tbsp. oil
  • 1 tsp. cumin seeds
  • Pinch hing 
  • 1 tbsp. ginger chilli paste
  • Salt to taste 
  • 1 tsp. red chilli powder
  • 1/2 tsp. turmeric powder
  • 2 tsp. ground cumin and coriander 
  • 1/4 tsp. garam masala 
  • Pinch Sugar
  • 1 tsp. lemon juice 
  • 1 tsp. grated coconut 
  • 2-3 tbsp. finely chopped fresh coriander leaves 

Method :-
Wash and pat dry Parwal well.
Cut the parwal lengthwise.
I like to leave seeds with the parwal , if you don't like discard them.
Heat oil in the heavy bottom kadai, and add cumin seeds.
Once they crackle, add hing.
After few seconds add cut parwal and mix well.
Now add salt and all the masala ( Spices powder ) and mix.
Cover the kadai with lid and turn the heat low.
Let the parwal cook in it's own steam and stir couple of times to prevent burning the sabji.
Cook until soft and tender.
Add sugar, coconut and lemon juice and cook couple of minutes more.
Garnish with the fresh coriander leaves.
Serve hot with Roti, Rice, Daal and fresh salad for a completely healthy meal.
Enjoy !

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