I keep getting drawn to the Wagamama Katsu Curry, not because of the Katsu Curry itself, but the Wagamama Katsu Salad Dressing! The dressing is quite tangy, fragrant and strong in flavour but definitely memorable! This 5-minute Asian style salad dressing is perfect when paired with fresh mixed salad leaves.
Indulge your sweet tooth in the rich and diverse world of the best Barfi recipes and finest Peda recipes. This post brings you a mouth watering roundup, from traditional favourites to creative modern twists. Explore the art of crafting these irresistible treats, perfect for celebrations, festivals, or just satisfying your sweet cravings.
Barfi and Peda are staples during festivals, such as Diwali and Eid, and special occasions. Over the years, I've watched my Mum prepare countless barfi and peda, all made to perfection with her own special technique.
You can learn all of these special techniques and master Indian sweet making skills in your kitchen thanks to the handy tips that are provided in the posts below.
And, there is truly something for everyone in this collection.
You can find easy recipes (some peda are even made in the microwave!) and even a recipe for no sugar peda as well to cater for all guests.
See my collection of Indian Fusion Desserts for modern dessert ideas that are sure to impress!
These Indian Milk Sweets/Desserts or Easy Indian Desserts for Dinner Parties walk you through an extensive list of the best Indian mithai.
For Diwali inspiration see these 150 + Diwali Sweets and Snacks or curate your own Diwali Dinner Menu for family and friends.
Barfi, or Burfi, is an Indian version of milky fudge, that is prepared with milk solids, sugar and flavoured with warm and sweet spices such as cardamom, saffron, garnished with slivered nuts or edible silver foil.
The result is a sweet, dense, and often creamy dessert with a delightful texture and a wide range of flavors to cater to different preferences.
Barfi is a cherished sweet that is commonly served at festivals, celebrations, and as a treat during special occasions in Indian cuisine.
Penda, or peda, is a sweet Indian confectionery consisting of khoya, ghee and sugar, and often used for offerings at temples.
Peda comes in various shapes and sizes, from round, bite-sized discs to diamond-shaped pieces, and is often garnished with slivers of pistachios or almonds. Whether enjoyed during festivals, special occasions, or as a daily indulgence, peda's irresistible taste and cultural significance make it a treasured sweet throughout India.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
rose, pistachio, coconut til gajak video recipe - this moreish winter treats, only takes 30 minutes to prepare with sesame seeds and other basic ingredients, an ideal dish for makarsankranti and lohri.
My family recipe of Til Chikki is made within 15 minutes. Just 3 ingredients - roasted sesame seeds, melted jaggery and ghee and special techniques make a soft sesame chikki that melts in the mouth. This Indian sweet is popular during the Indian harvest festivals (Makarsankranti and Lohri).
Say hello to the best eggless chocolate orange cake recipe. This moist chocolate sponge cake is filled and topped with a creamy chocolate and orange frosting and decorated with candied orange slices.
Serve a slice of this cake with my homemade billionaire's latte or authentic indian masala chai for a blissful experience!
This Vegan Mulligatawny Soup recipe is so comforting yet easy to make in less than 30 minutes. It is a richly flavoured lentil soup loaded with hearty root vegetables, apples, red lentils and curry powder.
My take on the classic Anglo-Indian Mulligatawny curry soup can be laid on the table in no time, especially when using the Instant Pot. Stovetop method provided.
Vegan Brussels Sprouts Korma is the stuff dreams are made off! Now that Brussels Sprouts are in season make this delectable Indian Korma Curry at home - ready in under 40 minutes.
Serve with hot and steamy rice, quinoa or cauliflower rice or with Garlic and Coriander Naan to mop up all that rich and creamy sauce. It makes a great go-to-meatless Monday or Veganuary meal idea.
Learn how to make Vegan Brussels Sprouts Korma recipe in an Instant Pot with easy step by step pictures in this post.
This quick and easy Cranberry Sauce made in the Instant Pot uses fresh (or frozen) cranberries, sugar, orange juice, and spices. It's a great vegan side that takes only 5 minutes hands on time.
Homemade Indian Curry Masala Powder is fresh, flavourful and free from all artificial colours and preservatives. If you love curry flavoured food, then you need to try out this easy and inexpensive Curry Masala Powder that can be done in less than 15 minutes with some everyday kitchen cupboard ingredients.
This vegan masala can be used for any vegetarian or non-vegetarian curries and is an ideal gift for your foodie friend.
Learn how to make Homemade Indian Curry Masala Powder in this post.
Treat yourself this winter with this warm, creamy and comforting bowl of Best Butternut Squash and Cannellini Beans Soup on a cold evening. This delicious soup is vegan, gluten-free and incredibly quick to prepare.
Perfect with this Instant Pot Bread.
This is a breakfast recipe worth getting out of bed for. These oats idli are made with porridge oats, semolina and vegetables. It's ready quick and doesn't need fermentation.
Chocolate and Peanut butter is the perfect combination for these delectable Chocolate and Peanut Butter Kala Jamun! These sticky-sweet deep-fried dough balls are filled with cocoa powder and peanut butter stuffing then doused in sugar syrup and topped with whipped cream.
They are ridiculously yummy and can perk up anyone's day.
Are you ready to try out this flavoursome Do Pyaza Mushroom Focaccia? This magically chewy, crunchy and soft Italian bread is topped with Indian Do Pyaza Mushroom stir fry and, to your surprise, it is not baked in the oven but made on the stovetop, in an iron frying pan.
These Air Fryer Apple Ring Doughnuts deserve a spot on your autumn baking list! Fresh apple rings are dipped in vegan batter, air fried until crisp and tossed in cinnamon sugar. An easy, plant-based treat for cosy afternoons - just get the kettle on love.
Autumn brings some of my favourite things: Navratri, Diwali, Halloween and markets piled with pumpkins, cauliflowers and apples. Cooler days call for something warm and cinnamon-scented, so these Air Fryer Apple Ring Doughnuts were bound to happen!
Our air fryer has been busy with chilli and lime mogo, puff pastry Punjabi samosas and air fryer sweet potato fries. It was time for something sweet.
Got more apples to use up? My puff pastry apple tart makes light work of them. For another cosy seasonal snack, try air fryer chestnuts - they’re surprisingly quick and easy.
And when savoury cravings strike, air fryer frozen spring rolls and frozen samosas in the air fryer are my current go-tos.
Enjoy these apple ring doughnuts freshly made, while they’re crisp - the longer they sit, the softer they become. They’re lovely on their own, with a cuppa like a chai made only with milk, no water or alongside a milkshake for the kids.
To reheat leftovers, preheat your air fryer for a couple of minutes, then heat the doughnuts for around 2 minutes. Let them cool slightly before tucking in, as the cinnamon sugar can get very hot.
Fancy another sweet treat? Try my air fryer baklava or air fryer donut holes next.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipePeanut Chocolate Barfi/Barfee is easy, quick and delectable fusion sweet that is covered in shiny edible silver leaf aka varq . The good news for chocoholics is that it has chocolate too. After all "Chocolate is happiness you can eat" ;). This barfi is made with rich peanut butter and chocolate, a delightful combination!
Only 5 ingredients are used in making this delicious Barfi, I have the detailed recipe post with pictures.
Kesar Lachha Rabdi is a silky Indian milk sweet made by simmering whole milk until it reduces to a cream and layers of malai form. Here, I've taken the classic rabdi recipe and added saffron for extra luxury, aroma and colour.
This African Peanut Soup is inspired by the groundnut soup recipes from Western Africa. Creamy peanut butter, veggies, coconut milk and spices create a rich soup with a creamy texture. This fantastic recipe is vegan, gluten-free and can be made ahead for meal-prep.
This Turkish-style hummus recipe, Turkish Tadka Hummus, incorporates the best flavours from the Middle East. This easy, quick and plant-based dip definitely has that extra kick with an added "tadka".
This Vegan White Bean Bruschetta recipe is a delicious Italian starter. Thick slices of toasted RYE sourdough bread are topped with white kidney beans, sundried cherry tomatoes, green pesto, and extra virgin olive oil. Creamy cannellini beans lend a nutty, earthy flavour whilst lashings of extra virgin olive oil add a fruity aroma.
These Sun-Dried Tomatoes are made in the dehydrator, no oven necessary. They're intensely fragrant, delicately sweet and will make you wonder why you ever bought shop bought sun-dried tomatoes in the first place!
These Vegan Thai Peanut Butter Noodles take less than 30 minutes to put together. Colourful vegetables and noodles are stir-fried with a creamy peanut sauce. Perfect for busy weeknights.
Try this Papdi Chaat or Papri Chaat! This chaat is a combination of complementing and contrasting textures and flavours. Papdi chaat is crunchy, spicy, tangy and sweet and can be eaten as an evening snack or as a great alternative to a meal.
Could this post be any more millennial? This Ruby Chocolate Latte made with ruby pink chocolate ticks every millennials' box. It contains coffee AND it's pink! Similar to a white hot chocolate or white chocolate latte, this drink is smooth and sweet but with subtle berry notes.
Roasted Tomato Raita is a cool, creamy Indian yogurt side with warm roasted cherry tomatoes that burst slightly, turn sweet and jammy, then melt into the yogurt. It's a little bit different in the best way.
You've never tried a twist on yogurt raita as good as this!
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I originally tried to make this post fit a classic “tomato raita”, but honestly, the roasted tomato part is what makes it worth making.
I roast the tomatoes first so they lose that sharp raw edge and become sweeter, softer and slightly jammy. When spooned over chilled yoghurt, they melt in a little and make the raita feel almost like a roasted tomato yogurt dip, but with Indian spices.
It's far from classics such as cucumber mint raita but it's a beautiful Indian fusion side dish that you won't forget in a hurry!
If you still need any convincing, even Ottolenghi has a similar yogurt tomato dip!
Full ingredients with measurements in the recipe card below.
Tomatoes
I've used cherry tomatoes here, but baby plum tomatoes or basically any variety of small sweet tomatoes will work.
They should be ripe and juicy.
I like smaller tomatoes because they roast quickly, burst nicely and are easier to eat.
Yogurt
I use thick, full-fat yogurt. My easiest go-to is Greek yogurt for day-to-day cooking.
Thick homemade set yoghurt also works beautifully.
Avoid thin, watery yogurt because the roasted tomato juices will loosen it even more.
Olive oil
A little olive oil helps the tomatoes roast, soften and caramelise.
It also makes this raita feel slightly more like a roasted tomato yogurt dip.
Cumin seeds
Cumin brings this dish firmly back into raita territory.
The cumin seeds are roasted along with the tomatoes to give a deep, earthy and gently smoky flavour. I use roasted cumin in both my pineapple raita and butternut squash raita too.
Chaat masala
Chaat masala gives that lovely tangy raita-style flavour. When I don't have it, I've successfully used black salt instead.
Mint and coriander
I like using both - and ofc they must be fresh! Mint keeps the raita fresh and cooling. Coriander adds a lovely brightness.
This raita is equally delicious with warm tomatoes spooned on cold yogurt or entirely chilled. It's perfect with fluffy pulao dishes, as part of a full Indian meal or as a BBQ side!
Here are some of my other suggested pairings I think you'll like.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeWant to know how to make PERFECT Restaurant-Style Garlic and Coriander Naan at home? Prepare this pillowy and delicious egg-free naan to soak up those rich and exotic Indian curries you have made!
This Vegan Eton Mess with Mango, inspired by the British classic Eton Mess, features homemade eggless cardamom meringue, a jumble of whipped coconut cream and the king of fruit - mango. The perfect colourful dessert to celebrate the sunshine.
This Mango Avocado Salsa with pineapple is fresh, zingy and complements so many dishes. The salsa is so easy and quick to put together. It's delicious, pretty, customisable and is filled with Indian alphonso mango, pineapple and avocado - and the secret ingredient? Passionfruit.
Ghee Rice is an irresistibly delicious, quick, and straightforward classic Indian rice dish which is flavoured with Indian clarified butter, Ghee.
A super side dish that is made with a handful of ingredients and pairs well with any spicy Indian meal. Whether you prepare on stovetop, Indian pressure cooker or Instant Pot, you'll have perfect fluffiest cooked Ghee rice every time.
Have you wondered what the white coloured paneer tikka in restaurants is? It's called Malai Paneer Tikka - a luxurious, elegant appetiser made with a rich marinade of cream, yogurt, and aromatic spices.
Gujarati Masala Bhakhri is a crispy shallow fried flatbread prepared with wholewheat flour and basic spices. You'll find that it's mostly enjoyed at breakfast but can be eaten any time of the day.
‘Gujju’ is short for Gujarati - and we do love a proper breakfast!
Long before boxed cereals arrived in Gujarati kitchens, mornings ran on khatta dhokla, batata poha, sada thepla and bhakhri. Add masala chai, warm milk or a homemade plain yogurt, and the family was ready for the day.
There are two favourites: sadi bhakhri (plain), seasoned with salt and finished over a direct flame like phulka, and masala bhakhri, gently spiced with red chilli, turmeric and cumin, then cooked on a griddle with oil.
Despite the name, masala bhakhri is mild enough for breakfast. I love it with keri no chundo, Gujarati rasadar bateta nu shaak or a steaming cup of chai. I sometimes add mirchi ke tipore for a little extra kick!
They also keep well for a couple of days - handy for lunchboxes, road trips and hungry moments in between.
Wheat flour - To make Gujarati bhakhri coarse wheat flour is required. In Gujarati, it's called 'Ghau no Karkaro Lot' if you can't find, add a couple of tablespoons of fine semolina in normal wheat (roti) flour.
Oil - Oil is a must for bhakhri as without it, bhakhri won't be crispy outside and soft inside.
Spices and Masala - Cumin seeds, red chilli and turmeric powder and salt.
In a big bowl or plate place all the ingredients with 4 tablespoon oil.
Combine everything.
Add water little by little and knead stiff but pliable dough.
Divide the dough into equal portions and make balls.
Roll one dough on a flat surface using a rolling pin without using dry flour. Keep bhakhri thickness more than normal chapatti.
Heat griddle or tawa on a medium heat and roast the bhakhri on both side using oil.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeFarali Palak Poori - delicious deep-fried Indian flatbread prepared with fresh spinach, spice powders, green chillies and gluten-free farali flours (amaranth, water chestnut and barnyard millet). I use mashed potato to help bind the poori.
Guys, I have the perfect recipe for fasting season.
Soft, fluffy pooris with a subtle spinach flavour, made using a mix of farali flours and a simple potato and spinach base. I've taken inspiration from my palak poori recipe and made it fasting friendly.
I’ve tested this method a few times, and what really makes the difference is the dough. It’s kneaded stiff using just the moisture from the spinach puree, which helps the pooris puff up beautifully while staying soft inside.
They’re light, flavourful, and a really nice change from the usual fasting options. Simple ingredients, but put together in a way that just works.
I like to serve these hot with something saucy like farali dum aloo where the pooris can soak up all that flavour. For something drier, a potato and peanut farali bhaji works really well with farali rajgira kadhi on the side. If I’m making it into a full meal, my family love a bowl of makhana kheer on the side to balance everything out.
Hayley x
Boil the potatoes until soft, then allow them to cool completely before peeling. I’ve found using fully cooled potatoes helps prevent the dough from becoming sticky later.
Cook the spinach in the microwave with just 2–3 tablespoons of water for a couple of minutes, until wilted. Avoid adding too much water here, as excess moisture will make the dough harder to handle.
Add the boiled potatoes, cooked spinach, ginger and green chillies to a grinder and blend into a smooth purée. I don’t add any extra water at this stage - the moisture from the spinach is usually enough.
In a wide plate or parat, combine the flour and salt. Add the spinach and potato purée along with a little oil or ghee, and start bringing it together.
Knead into a stiff dough, without adding any additional water. It might feel slightly firm, but I’ve found this gives the best texture for puris and helps them puff nicely.
Divide the dough into small, even lime-sized portions. Lightly dust with flour and roll into rounds, keeping them slightly thick rather than too thin so they hold their shape when frying.
Heat oil in a kadai until properly hot. To test, drop in a small piece of dough - it should rise to the surface quickly. Carefully slide in a rolled puri and gently press it down with a slotted spoon to help it puff.
Flip once, and fry until both sides are lightly golden. Keeping the oil at the right temperature is key—too hot and they brown too quickly, too low and they won’t puff well.
Remove as soon as they turn a light golden brown and drain excess oil.
These farali palak poori, like most other poori recipes, are best served immediately.
For a more special Navratri plate, serve these pooris with paneer makhana curry.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeRajagira halwa without milk is a delicious dairy free Indian sweet recipe that comes together in less than 15 minutes. This farali melt in your mouth dessert is prepared with rajgira flour, making it suitable for a gluten-free diet. Ideal during vrat seasons such as Navratri, Shravan mas or Ekadashi.
Start to feel a little peckish around mid-morning? Have these easy elevenses Cucumber and Cream Cheese Sandwiches with your tea or coffee. This decadent sandwich is super easy to prepare, and can be made ONLY with 3 ingredients such as white bread, plain cream cheese and English cucumber.
Perfect for afternoon tea or children's tea party.
Moong Dal Ladoo or Dal Ke Laddu is a wonderful classic Indian sweet, a treat for the eyes as much as it is to the taste buds. A mouthwatering moong or mung dal ladoo made from yellow split lentil flour, ghee and sugar. These are simply moreish and must for all Indian festivities and celebrations such as Holi, Diwali, Raksha Bandhan or Ganesh Chaturthi!!
Matar Dhokli is a one-pot Gujarati dish made with wheat flour dumplings and green peas simmered in a tomato gravy. Think of it as the sister of the classic dal dhokli that's made with leftover Gujarati daal.
Sometimes you just crave sticky, fudgy brownies straight from the oven. Luckily, these egg-free Coca-Cola Brownies come together in less than 40 minutes. The star ingredient in this recipe is regular Coca-Cola which creates the lightest crust with a melt-in-the-mouth moist centre.
Just how the perfect brownie should be.
Put your Mexican meal kits at the back of your cupboard and have a go at making Espresso Black Bean Tacos at home. Invite all your espresso crazy friends for a Taco Tuesday night and impress them with these vegetarian tacos, which are packed with smoky rich flavours, seasoned with a homemade taco seasoning and a hint of coffee. The coffee lends an earthy flavour to the taco sauce taking your feast to new flavourful heights.
Cast your senses back to that perfect European holiday with this Rustic Pizzeria style Chargrilled Vegetable Pizza. A hearty wholemeal base topped with a fragrant tomato sauce and layers of chargrilled veg. A perfect weekend treat as well as for the midweek!
These Eggless Amaranth Pancakes are packed with goodness like amaranth flour and banana and topped with exotic mango.
Have an awesome Valentine's day with these quintessential Almond French Toast Hearts! By creating these toasts you are going to start your day with so much fun. These eggless and adorable heart-shape french toasts have rich almond, vanilla and cinnamon flavours. A perfect way to say ' I love you' to your loved ones!
Dislike strongly flavoured okra dishes? Try this Kashmiri Bhindi-Okra! A light, quick and vegan dish that is sure to tickle your fancy. It also works just as well as a side dish. Do not underrate okra, because let me tell you this sensational preparation is going to knock your socks off!
