Wednesday, 31 May 2017

Barbecued Sweetcorn with Roasted Pepper, Honey and Sumac Salsa Dressing

Barbecued Sweetcorn with Roasted Pepper, Honey and Sumac Salsa Dressing

In my opinion you must have Barbecued Sweetcorn with Roasted Pepper. Honey and Sumac Salsa Dressing, on your next BBQ menu, because a Barbie isn't a barbie without sweetcorn. Lightly chargrilled corn on the cob makes the perfect side dish for your BBQ Spread. Instead of having plainly roasted sweetcorn you can jazz up your corn on the cob with this Barbecued Sweetcorn with Roasted Pepper Salsa Dressing. Everything in the salsa gives the corn an extra kick, it is rich in flavour and colour without being overpowering!

More Salsa Recipe-> Sprouted Moong Bean Salsa| Cumin Mango salsa

Barbecued Sweetcorn with Roasted Pepper, Honey and Sumac Salsa Dressing

Barbecued Sweetcorn with Roasted Pepper, Honey and Sumac Salsa Dressing

Since I returned from the John Lewis BBQ Master Class , this dish and it's all delicious flavours was dancing in my head and the taste of the this dish lingered on for long. We must pat our back as in less than few minutes we girls created a couple of finger-licking chargrilled recipes in such a short time, one of them was this Barbecued Sweetcorn with Roasted Pepper, Honey and Sumac Salsa dressing. While Nayna from Simply.food started roasting corn on the cob and pepper, I chopped mint and prepared the salsa. Manjiri from travelsfortaste and Lisa Moore started preparing Barbecued Pineapple with a caramelised Walnut Dressing. Both dishes turned out fabulous!
Simply.food, Jagruti's Cooking Odyssey, travelsfortaste
Picture courtesy Nayna

Because I have smitten by our dish,  I was eagerly waiting to fire the barbecue at home. Luckily our Bank Holiday Weekend was really sunny, the sun was out and shining down and it was time to crank up the barbie! And we enjoyed so many finger-licking and moreish BBQ dishes along with Barbecued Sweetcorn with Roasted Pepper, Honey and Sumac Salsa Dressing.

More Red Pepper Recipes-> Carrot, Tomato and Red Pepper Smoothie | Red Pepper and Chilli Chutney for Cheese | Eggless Oats, Red pepper, Coriander and Pine Nut Biscotti | Red Chilli Pickle

Barbecued Sweetcorn with Roasted Pepper, Honey and Sumac Salsa Dressing

Barbecued Sweetcorn with Roasted Pepper, Honey and Sumac Salsa Dressing


Notes:-
You can use red chilli powder or dried red chilli flakes if you can't find paprika.
Instead of Honey, you can use agave nectar, maple syrup or date syrup.


Barbecued sweetcorn, Roasted Red pepper Salsa Dressing
Side dish
International
Yield: 6-8 SERVINGS
Author:

Barbecued Sweetcorn with Roasted Red Pepper Salsa Dressing

Barbecued Sweetcorn with Roasted Red Pepper Salsa Dressing

Barbequed corn-on-the-cob (Sweetcorn), jazzed up with super easy and flavourful roasted and honey red pepper salsa. A perfect sensational side dish for your BBQ spread with all the flavours!
prep time: 10 Mcook time: 15 Mtotal time: 25 M

ingredients:

  • 4 corn on the cob husks and tassels removed
  • 2 pointed Red Pepper
  • 3-4 tbsp. finely chopped fresh mint + 3-4 fresh leaves for garnishing
  • 3 tbsp. extra virgin olive oil
  • 3 tbsp. honey
  • 1 tbsp. lime juice
  • 1 tsp. sumac
  • 1 tsp. paprika Powder
  • Salt

instructions:

How to cook Barbecued Sweetcorn with Roasted Red Pepper Salsa Dressing

  1. Roast the red peppers on the barbecue. 
  2. Keep the roasted red pepper in a bowl and cover it with the cling film for 10 minutes.
  3. Remove the charred skin and stalk of the red pepper, then finely chop.
  4. Place it in a bowl and add the finely chopped mint, honey, sumac, olive oil, paprika, lime juice and salt.
  5. Give it a good stir and leave it aside for later use.
  6. Now roast the sweetcorn on the barbecue and cut it with the sharp knife into discs.
  7. Add the sweetcorn discs in the red pepper salsa, and toss it until the sweetcorn is coated with the salsa properly.
  8. Serve the sweetcorn in a serving dish, garnish it with the few fresh mint leaves. 
  9. Enjoy!

NOTES:

You can use red chilli powder or dried red chilli flakes if you can't find paprika.
Instead of Honey, you can use agave nectar, maple syrup or date syrup for a vegan salsa dressing.
Calories
172.60
Fat (grams)
8.00
Sat. Fat (grams)
1.10
Carbs (grams)
26.53
Fiber (grams)
2.65
Net carbs
23.88
Sugar (grams)
13.52
Protein (grams)
2.96
Sodium (milligrams)
286.15
Cholesterol (grams)
0.00
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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Monday, 29 May 2017

John Lewis BBQ Master Class at Brunswick Studios London



Summer in Britain is synonymous with BBQs. With the little sun that we usually get, we really have to make the most of it. What better way than to invite over friends and family for some good food. Most people when they think of BBQs think of different types of meat, making vegetarian BBQ food ideas a little difficult. Still, at home, we've been doing a veggie BBQ for many years now which always gets the whole family excited. It's great to get everyone in the house involved in preparing various parts of the BBQ meal. Mostly, our dish of choice is always a type of veggie burger, cassava and sweetcorn.

What we needed was a BBQ spruce-up, so I was really excited when I was invited by John Lewis to attend their recent BBQ event. We are all great fans of John Lewis and Waitrose at home, and always eagerly awaiting the release of their monthly food magazine!


The event was held at Brunswick studios in Kilburn and was primarily to get a chance to test out John Lewis's range of electric and gas barbeques. including the exclusive-to-JL Fusion Electric, designed by Heston Blumenthal. Luckily the evening was perfect for the BBQ event given that the sun was shining down and every party guest was in a great mood all evening. 


John Lewis BBQ Master Class at Brunswick Studio London Jagrutis Cooking Odyssey
Picture Credit: Charlie Richard
Ed Smith, a chef and food writer from Rocket and Squash showed us the way around a barbeque. We enjoyed watching Ed chargrill many different vegetables to create some truly wonderful vegetarian dishes such as beetroot and red onions served with a dill and feta dressing and chargrilled leeks with spring onions and butternut squash and sweet potato. Oh, did I tell you that the romesco sauce served with leeks and spring onion was spoon-licking good? This flavourful sauce was made with chargrilled red pepper and almonds. Watch this space, because I too want to whip up this sauce in the JCO kitchen :) The chargrill process brought out spectacular flavours in all of the ingredients. For non-vegetarians there were plenty of options.  Ed showed us how to prepare delicious recipes, but simple to execute to please a large crowd.
John Lewish BBQ Master Class-Brunswick studio-Ed Smith-Charlie
Picture Credit-Nayna


Next, it was our turn to get hands on. The group was split into non-vegetarians and vegetarians and challenged to produce some BBQ dishes using the ingredients that were provided. In my group where we were concentrating on preparing vegetarian dishes, I had Nayna from simply.food, Manjiri from travelsfortaste and Lisa Moore. Between us, we made Barbecued Sweetcorn with Roasted Pepper and Mint Salsa and Smoky-n-Crunchy BBQ Pineapple. 
Ed smith_Charlie Richards_Jagruti's Cooking Odyysey
Picture Credit: Charlie Richard
These dishes were then photographed by Charlie Richards, who photographs for both John Lewis and Waitrose magazine. Even though everyone was positively stuffed, a dessert of baked apple with Waitrose's Madagascan vanilla ice cream could not be missed! After we devoured the various dishes, we were generously given signed copies of Ed's book, "On the Side" which contains a volume of around 140 recipes of side dishes to choose from.
I'm now fervently awaiting our next BBQ at home so that I can try out all of these new dishes with the family! I'm certain that they will approve!

Thank you to John Lewis for the invite. All views expressed are my own.

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

Wednesday, 24 May 2017

Pistachio, Avocado Butter toast with roasted Mushroom and Tomato

Pistachio & Avocado Butter toast with Roasted Mushroom and Tomato-Jagruti's Cooking Odyssey

Brighten up your day with this well-balanced and colourful breakfast, Pistachio, Avocado Butter Toast with roasted Mushroom and Tomato, it would bring a sheer joy.

Although I like to spend less time in the kitchen for to prepare our breakfast, that doesn't mean I just open any cereal boxes. There are many breakfast recipes which are easy and quick to prepare yet they are filling and healthy. My husband's favourite Protein Packed Granola, Overnight coconut, cardamom and mango buckwheat porridge, Cinnamon Buckwheat Porridge with Avocado and berries Buckwheat, Banana, cashew and Cinnamon Smoothie , Oaty Fruit Salad etc.
Pistachio & Avocado Butter toast with Roasted Mushroom and Tomato-Jagruti's Cooking Odyssey

Occasionally, I do like to treat my family and prepare something exciting and time-consuming, every bite of this Gujarati Bhakhri with Masala Chai and Eggless Ricotta and Cinnamon Hot Pancakes vanishes into thin air.

Our all-time favourite Batata Poha ( beaten rice with potatoes) brings all of us to the table in no time. Our weekend special Fafda and Jalebi satisfies our Gujju souls.

And how can I forget quite a royal treat Badam Halwa, Poori and Potato and Chick Pea Curry? Oh, this luxurious and heavenly breakfast meal is bliss!

Pistachio & Avocado Butter toast with Roasted Mushroom and Tomato-Jagruti's Cooking Odyssey

The avocado was introduced to me by my SIL, almost 24 years ago, and I instantly fell in love with it and haven't grown out of it. I'd happily eat it on its own, but a couple of times I have prepared few dishes using Avocados like Avocado and Strawberry salad with Honey Vinaigrette , Avocado Dill Cream , and Avocado and Fenugreek Paratha, which were all phenomenal.

Pistachio & Avocado Butter toast with Roasted Mushroom and Tomato-Jagruti's Cooking Odyssey

Last year I saw Avocado Toast recipe pins were flooding onto Pinterest feeds, they were so tempting, so I jumped on board the Avocado toast express. I know they are all the rage right now! So one morning, whilst I was eating it, I asked my kids and husband to try it. In the evening I had a phone call from husband, "Do we have enough avocados, or shall I bring some for you?", he said, next morning he wanted to have avocado on toast :) We love mashed avocado immensely, especially with Rye bread. For a long time, we ate it the same way, just mashed the avocado and spread on the toast, sprinkle a little salt and black pepper.

Pistachio & Avocado Butter toast with Roasted Mushroom and Tomato-Jagruti's Cooking Odyssey

But then, I wanted to veg and protein-packed breakfasts,  so I prepared avocado butter by using pistachio nuts, as they offer a good source of protein, fats and minerals. The addition of roasted mushrooms and tomato made this breakfast meal more healthy and we achieved our goal to 7-a-day, yes you read it correctly, health experts are now saying that seven is a magic number to stay fit and healthy.

In the family, everyone enjoyed this creamy and crunchy, all in one super delicious bite. It's totally balanced both in flavours and nutrition. Actually, this toasts can be eaten as a light summer lunch as not much prep to do. In other words, excellence!

Pistachio & Avocado Butter toast with Roasted Mushroom and Tomato-Jagruti's Cooking Odyssey



Notes:-
Make sure you use thick and hearty bread slices, so the toast is able to hold the toppings. I have used Waitrose Rye and wheat dark sourdough bread.


Pistachio avocado toast, roasted mushrooms and tomatoes
Breakfast
World
Yield: 4-6 servings
Author:

Pistachio, Avocado Butter toast with roasted Mushroom and Tomato

Pistachio, Avocado Butter toast with roasted Mushroom and Tomato

Pistachio and Avocado Butter Toast with Roasted Mushroom and Tomato, well balanced, creamy and crunchy all in one super delicious bite.
prep time: 5 Mcook time: 15 Mtotal time: 20 M

ingredients:

  • 8 Thick bread slices
  • 2 Avocado
  • 3 tbsp. Pistachio nuts
  • 2 tbsp. Fresh coriander leaves
  • 500g Mushrooms
  • 500g Cherry tomatoes
  • Salt to taste
  • Freshly ground black pepper
  • 2 tbsp. Olive oil

instructions:

How to cook Pistachio, Avocado Butter toast with roasted Mushroom and Tomato

  1. Wash and pat dry mushrooms and tomatoes. 
  2. Preheat the oven to Gas mark 5-6. 
  3. Cut Mushrooms, place it on a baking tray and apply some oil, bake for 15 minutes. 
  4. Meanwhile, make butter in a mixer or grinder using pistachio nuts, avocado and fresh coriander leaves. 
  5. Once you have baked mushrooms and tomatoes, make toasts. 
  6. Generously spread pistachio and avocado butter, and top it up with roasted mushrooms and tomatoes. 
  7. Sprinkle a little salt and black pepper. 
  8. Serve immediately. 
  9. Enjoy with a glass of an orange juice, tea or coffee.

NOTES:

Make sure you use thick and hearty bread slices, so the toast is able to hold the toppings. I have used Waitrose Rye and wheat dark sourdough bread.
Calories
466.62
Fat (grams)
26.91
Sat. Fat (grams)
3.92
Carbs (grams)
50.68
Fiber (grams)
13.30
Net carbs
37.38
Sugar (grams)
10.62
Protein (grams)
12.24
Sodium (milligrams)
470.49
Cholesterol (grams)
0.00
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, 19 May 2017

COCONUT MILK PARATHA

Coconut milk paratha is the easiest triangle paratha you'll ever make under 30 minutes and with only 5 ingredients. These coconut parathas are flakey and melt in your mouth. It is a totally plant-based recipe with step by step tutorial pictures.

Coconut-Milk-Doodh-Paratha

ALMOND, COCONUT AND PINEAPPLE HALWA

Almond, Coconut, and Pineapple Halwa with step by step recipe - what can I say about it? This halwa is so good and even more simple to make. This rich and sumptuous halwa pairs really well with Potato and Chickpea Curry and Poori (Deep fried Indian Bread) makes an indulgent breakfast or brunch on a lazy weekend.

Almond-Coconut-and-Pineapple-halwa-Jagruti's-Cooking-Odyssey

Over night Coconut, Cardamom and Mango Buckwheat Porridge

Overnight coconut, cardamom and mango buckwheat porridge
This Over Night Coconut, Cardamom and Mango Buckwheat Porridge is the perfect breakfast for upcoming summer days - a time for looking your best and sporting a gorgeous glow. This tropical-tasting buckwheat porridge contains vitamin C which comes mainly from Mangoes and Coconut milk for great skin, lush hair and the immune system, and Buckwheat, Chia Seeds, and Walnuts contains good fats, fiber, and protein. Oh, of course, this porridge is vegan and gluten free too!
Vita Coconut milk

More Buckwheat Recipes-> Why you should use Buckwheat | How to Cook Buckwheat | Buckwheat, Blueberry, cashew smoothie with Chia seeds | Stuffed aubergine with Bulgur and Buckwheat | Cinnamon, Buckwheat Porridge with Avocado and Berries | Spiced Buckwheat with Vegetables



Over night coconut, cardamom and mango buckwheat porridge
Now that warmer weather is approaching, we are more comfortable with cold and refreshing breakfasts, but still, use same ingredients like oats and buckwheat. In recent times I have been bitten and then smitten by the buckwheat bug. The Buckwheat wave has just swept me off my feet. And these days Buckwheat comes on top of the list for most of my recipes. Once again these humble Buckwheat were in the main lead and because warmer days there is coconut, mango for tropical flavours and I used cardamom as it does go really well with coconut and mango flavour.
Over night coconut, cardamom and mango buckwheat porridge
Add caption
More Mango Recipes-> Mango & Coconut tapioca Pudding | Shahi Mango Paneer Kheer | Mango Passionfruit Melting Moments | Mango, Almond, Coconut Ladoo | Kesar mango Boondi | Gujarati Style Sweet & Spicy Mango Pickle

Over night coconut, cardamom and mango buckwheat porridge
Since quite some time now, in my family, we don't eat high sugar fruits such as mango, banana, pineapple or watermelons too often and definitely not in the evening. Only in the morning with heavy protein food. Currently, Alphonso mangoes are back and they are in abundance in Indian grocery stores. Oh yes, this Alphonso makes me weak at the knees, I picked up a couple of boxes before they vanish from the market. While I was carrying them to the car, today's recipe was dancing in my head.

Indian Ratnagiri Alphonso-hapus mangoes
Add caption

Indian Ratnagiri Alphonso-hapus mangoes
Remember I mentioned here, that couple of years back I tried raw buckwheat mango smoothie and I thought that I will never able to make that again, so this time instead of blending everything into a smoothie, thought of keeping everything whole.
Over night cardamom, coconut and mango buckwheat porridge
This porridge recipe is straight forward, with no cooking require at all. I would not mind making it every day. This creamy overnight buckwheat porridge has this unique earthy and rustic flavour, with coconut milk, fresh mangoes and a pinch of cardamom counteracts that natural nuttiness of buckwheat and makes a lot easier to eat. This porridge is right what my body needs!
Over night coconut, cardamom and mango buckwheat porridge JCO
This recipe of mine is an entry into the Dairy Free Style Your Breakfast challenge with vita coco and foodies100. See more great ideas at http://vitacoco.com/uk/
over night coconut, cardamom and mango buckwheat porridge





overnight coconut, cardamom and mango buckwheat porridge
Breakfast
International
Yield: 2 SERVINGS
Author:

Over night Coconut, Cardamom and Mango Buckwheat Porridge

Over night Coconut, Cardamom and Mango Buckwheat Porridge

This overnight Coconut, cardamom, and mango Buckwheat porridge is filling and nourishing breakfast without being bland and tasteless.
prep time: 5 Mcook time: 8 hourtotal time: 8 H & 5 M

ingredients:

  • 1/2 cup Buckwheat groats - not kasha
  • 1/2 cup Coconut milk - Vita Coco
  • Pinch Cardamom powder
  • 3+1 tbsp Walnuts
  • 3 tbsp. Chia Seeds
  • 2 Fresh mangoes peeled and cubed
  • Pinch salt
  • 2 tbsp. Pomegranate arils

instructions:

How to cook Over night Coconut, Cardamom and Mango Buckwheat Porridge

  1. Thoroughly wash and drain the buckwheat groats properly.
  2. Place it in a jar or bowl, add coconut milk, 3 tbsp. walnuts and cardamom powder. 
  3. At this stage, you can add chia seeds too.I soaked chia seeds separately in water.
  4. Stir everything then cover it and refrigerate overnight.
  5. In the morning add a pinch of salt and stir everything well.
  6. By using half of the mango make smooth mango pulp.
  7. In a serving bowl or glass first, add some mango pulp, then evenly distribute the soaked buckwheat mixture and chia seeds.
  8. Place remaining mango cubes on top of it and sprinkle pomegranate seeds and 1 tbsp. walnuts.
  9. Serve and enjoy!

NOTES:

Use raw buckwheat groats, not Kasha which is already toasted.
Calories
576.83
Fat (grams)
21.89
Sat. Fat (grams)
11.98
Carbs (grams)
94.65
Fiber (grams)
15.64
Net carbs
79.01
Sugar (grams)
55.10
Protein (grams)
11.81
Sodium (milligrams)
110.11
Cholesterol (grams)
0.00
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, 18 May 2017

Vegan Saffron and British Asparagus Pasta

Veagan Saffron and British Asparagus Pasta-Jagruti's Cooking Odyssey

Vegan Saffron and British Asparagus Pasta, is literally gold served in a bowl, yes, this bowl of pasta seems expensive but let me assure you, it is totally worth it. This luxurious creamy pasta sauce will surpass any of your normal pasta cream sauces.  This easy but heavenly pasta comes together in less than 15 minutes on your table with minimal ingredients, This dish is perfect for a summer lunch, when you really don't want to work too hard at cooking, but have a craving for something attractive and satisfying.

More Pasta Recipes-> Spinach, Tomato and Olives Tagliatelle | Avocado Pesto Pasta | Creamy Mac'n' Cheese | Parsley Walnut Pesto Pasta | Kale Spaghetti Genovese 


Veagan Saffron and British Asparagus Pasta-Jagruti's Cooking Odyssey

Indian women and their love affair with gold is known to the whole world, for Indians, gold is that ultimate love object. As much as we love gold, we love saffron and obviously take great pride in decking up with gold and cooking with saffron, the world's priciest spice. Well, let me tell you about me then, I love to cook with saffron but not so much keen on gold.
For more Vegan recipe click here .
Veagan Saffron and British Asparagus Pasta-Jagruti's Cooking Odyssey
In our recent visit to Zurich, we were invited to the Hiltl, world's oldest vegetarian restaurant.  We tried for the first ever time saffron pasta, since then these awesome flavours were dancing in my head. The waiter who was looking after us at Hiltl, told me about all the ingredients they used in this recipe so I had a rough idea how to cook this pasta.

More Saffron Recipes-> Egg less Saffron Clementine Buns | Kesar Mawa Peda | Vegan Carrot, Ginger and Coconut Soup with Saffron Vinaigrette  | Vegan Saffron Almond Thins-Badam katli | Saffron and Pistachio Ice Cream 

Now that British Asparagus is appearing plentiful on our markets and shops, it was time to pick up a bunch as they are here for only 8 week season. So this time it went in this pasta dish.
British Asparagus Jagrutis cooking odyssey
Although in original recipe, Hiltl suggested double cream, but to keep dish little lighter I used coconut milk and skipped any kind of cheese, also butter was replaced with coconut oil, still, pasta was fabulous and the whole family enjoyed it immensely. This creamy and vibrant  pasta can be served as a starter or a main meal . If you serve as a starter I recommend keeping the portions very small.
Veagan Saffron and British Asparagus Pasta-Jagruti's Cooking Odyssey
Notes:-
Use dairy cream and butter if you like.
Sprinkle cheese once the pasta is done, vegan can use nutritional yeast.



Vegan Saffron and Asparagus Pasta, Vegan Saffron and British Asparagus Pasta
Mains
Italian
Yield: 4 servings
Author:

Vegan Saffron and British Asparagus Pasta

Vegan Saffron and British Asparagus Pasta

This Vegan Saffron and British Asparagus Pasta is prepared with luxurious and king of spice Saffron. The Saffron adds a lovely golden hue and a light aromatic flavour that compliments the coconut milk, briefly cooked crunchy asparagus lends beautiful extra colour to this dish.
prep time: 5 Mcook time: 10 Mtotal time: 15 M

ingredients:

  • 350 g dried or fresh of your choice - I used dried tagliatelle
  • Big pinch of saffron threads
  • 250 g coconut milk
  • 3 tbsp. coconut oil
  • 1 bunch asparagus
  • 3-4 cloves garlic crushed
  • Pinch red chilli flakes
  • Salt and pepper
  • 1/2 cup courgette chopped

instructions:

How to cook Vegan Saffron and British Asparagus Pasta

  1. Cook the dried pasta according to packet instructions.
  2. In a heavy bottom pan heat oil and fry garlic just for a few seconds.
  3. Add asparagus and chopped courgette and saute not more than 2 minutes.
  4. Add saffron and coconut milk, keep the heat on very low and stir the coconut milk until it gets little thicker.
  5. Now add drained pasta, salt, pepper and red chilli flakes.
  6. Stir very quickly and serve hot.
  7. Enjoy!

NOTES:

Choose whatever pasta is available.
In some countries, courgette is known as zucchini.
Calories
337.72
Fat (grams)
24.48
Sat. Fat (grams)
20.40
Carbs (grams)
25.36
Fiber (grams)
0.41
Net carbs
24.95
Sugar (grams)
0.53
Protein (grams)
6.34
Sodium (milligrams)
89.34
Cholesterol (grams)
28.89
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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