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Non-Alcoholic Apple Martini (Appletini)

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Say cheers to my Appletini that's made without alcohol, making it suitable for all ages. I use cold-pressed apple juice, a quick simple syrup, lemon juice and sparkling water. Crisp and refreshing.

two martini glasses filled with light yellow-green appletini. Garnished with a lime wedge.

Quick apple martini - great for hosting

This is one of those drinks that looks the part but takes barely any effort. It’s crisp, lightly sweet and super refreshing - exactly what you want when you need something quick to serve.

I use a good quality cold-pressed apple juice which eliminates the time taken to boil apple and sugar together. I love having a few easy mocktails like this up my sleeve, especially when hosting. It comes together in minutes but still feels a little bit special when served in a chilled glass.

I usually serve this as part of a relaxed drinks spread with my spiced rosemary almonds or Indian flavoured masala peanuts. It's always a welcome treat for guests who are avoiding alcohol.

I usually end up with a little extra simple syrup, which can be used in my mango mojito mocktail to add a touch more sweetness.

How I Make A Simple Syrup

Yields approximately 300 millilitres of simple syrup.

Add 200 mls of water and 200g of sugar to a saucepan. Heat gently, stirring until the sugar has completely dissolved.

Remove from the heat and allow to cool fully before using. Leftovers can be stored in a clean jar and kept refrigerated for 1 month.

a single martini glass filled with green coloured drink, garnished with a green apple slice.

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!

📖 Recipe

green apple martini in a martini glass on a grey background

Non Alcoholic Apple Martini (Appletini)

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Say cheers to my Appletini that's made without alcohol, making it suitable for all ages. I use cold-pressed apple juice, a quick simple syrup, lime juice and sparkling water. Crisp and refreshing.
Course Drinks
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Author Hayley Dhanecha

Ingredients

  • 60 millilitres apple juice pressed
  • 60 millilitres sparkling water
  • 15 millilitres simple syrup see recipe in the post
  • 1 tablespoon lemon juice
  • 1 green apple sliced
  • ice cubes

Instructions

  • Add the green apple juice, sparkling water, simple syrup, lemon juice and ice to a cocktail shaker.
  • Shake well until chilled.
  • Strain the liquid through a fine mesh sieve into a martini glass.
  • Garnish with a slice of green apple and serve immediately.

Nutrition

Calories: 184kcal | Carbohydrates: 49g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 29mg | Potassium: 288mg | Fiber: 5g | Sugar: 41g | Vitamin A: 100IU | Vitamin C: 15mg | Calcium: 23mg | Iron: 1mg

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.

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Linzer Cookies (Eggless)

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It doesn't get more festive than these pretty, melt in the mouth Eggless Linzer Cookies - the famous Christmas cookies from Austria. Cookies with a round cut out are sandwiched with raspberry and saffron preserve. Then they're dusted with icing sugar to give a snowy finish. The perfect bake to celebrate the season of joy!

linzer cookies placed on a gold cooling rack.
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Loaded Cauliflower Mash Cheese Balls

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Place these Loaded Cauliflower Cheese Balls as the centrepiece and watch how your table transforms into a fancy and festive feast.  The perfect starter or snack for any party or game day, these are made with cauliflower mash, loaded with cheese and spices, breaded and fried. Resistance is futile!

mashed cauliflower cheese balls in a tray

Mashed cauliflower cheese balls are served on a plate
These Loaded Cauliflower Mash Cheese Balls are the ultimate snack for any get-together, especially New Years celebrations.
There is nothing better than having a great time with friends and family with some fun appetizers and this recipe definitely fits the bill.
Cheese balls made with mashed cauliflower are in a plate topped with fresh herbs
Since I prepared Vegan Cauliflower Mash in the instant pot, I deliberately made double the amount as this recipe was hovering in my mind and I really wanted to make these Cauliflower Cheese Balls. We are great fans of cauliflower cheese, so thought why not try Loaded Cauliflower Cheese Balls!
one half cut cheese ball placed with other cheese balls

MORE DEEP FRIED SNACKS RECIPES - 

Three layer chutney bread pakoda

Methi Corn Bhajiya

Poha kachori 

LOADED CAULIFLOWER MASH CHEESE BALLS

Crunchy golden-brown deliciousness on the outside with loaded cauliflower mashed potato on the inside.  They are the perfect dream come true recipe for you.

These golden, crispy and cheesy balls are a perfect snack when you have a leftover cauliflower mash or when you are having a get-together or just want to savour something on a rainy day.

The leftover cauliflower mash combined with basic spices, few vegetables and stuffed with mozzarella cheese, then rolled up in bread crumbs and deep fried till nice and golden.

ARE LOADED CAULIFLOWER MASH CHEESE BALLS HEALTHY?

Must be kidding right? Not at all, just because we have used cauliflower here, that does not make this dish healthy in any way.

Look at the other side of the coin, we have loaded full-fat cheese and after all, these are deep fried in oil, and whatever you deep fried, you are going to lose its vitamin and nutrition.

Sorry for the bad news, but here is the good news, we all allowed cheat days and I am sure we can indulge in something that our taste buds crave for.

These balls are fairly easy to prepare and addictive and won't stop picking those up until they are gone and I am sure you'll receive some request to make some more or there will be many recipe requests you'll have!

CAN I FREEZE?

Yes, you can freeze these cauliflower mash balls ahead of time, arrange them in an airtight container or freezer safe ziplock bag for later to deep fry.

Whenever ready to serve, deep fry straight from the freezer. Fry it on a lower heat, so inside gets well cooked too.

CAN I BAKE?

Yes, you can bake these at 350F or 180c for 15-20 minutes or until crispy and golden.

SERVING SUGGESTIONS

Serve these crispy outside, soft, cheesy and fluffy balls immediately, once deep fried or baked, with any spicy sauce or chutney for a starter or snack.

For a filling lunch, serve on the bed of fresh salad on a tortilla wrap and drizzle some delicious sauce or just enjoy on its own, you'll still enjoy.

LET'S TALK INGREDIENTS

Mashed Cauliflower - recipe link provided earlier in the post

Mashed potatoes - either mash your own potatoes or use an instant mashed potato mix from the supermarket.

Cheddar and Mozzarella cheese - I have used a combination of cheddar and mozzarella but you can use any other cheese that can be grated. I like using mozzarella as it creates a fantastic "cheese pull". I have used cheese in both the potato mixture and also stuffed the balls with cheese, but you can do either/or if you do not want to load up on the cheese.

Vegetables - steamed sweetcorn, green peas and finely chopped capsicum. I have used a green capsicum, but you can use a different colour if you wish

Spices/herbs - I have used oregano and red chilli flakes

Corn flour 

Plain flour

Breadcrumbs - I made my own breadcrumbs using stale white bread but you can also use panko

Oil to deep fry - I used sunflower oil to deep fry

HOW TO MAKE LOADED CAULIFLOWER MASH CHEESE BALLS?

For outer layer combine cauliflower mash, potato, spices, vegetables and cheese and some breadcrumbs.

Make small balls from the prepared mixture, flatten them on your palm or on parchamant paper, then stuffed with mozzarella cheese.

Then these balls are dipped in a thin flour paste and rolled in breadcrumbs, freeze them for an hour then deep fry in hot oil.

mashed cauliflower cheese balls in a tray with a dip

📖 Recipe

cauliflower cheese balls werved with a dip in a round tray

Mashed Cauliflower Cheese Balls

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The perfect starter or snack for any party or game day, these are made with cauliflower mash. Resistance is futile!
Course Appetizer, Side Dish, Snacks
Cuisine American, British
Prep Time 15 minutes
Cook Time 25 minutes
Servings 20 pieces
Author Hayley Dhanecha

Ingredients

  • 2 cup cauliflower mashed
  • 4 medium potatoes floury
  • ¼ cup cheddar cheese grated
  • ¼ cup mozzarella cheese grated
  • ⅛ cup sweet corn kernels steamed
  • ⅛ cup green peas steamed
  • 4 tablespoon capsicum finely chopped
  • salt
  • 1 teaspoon black pepper powder
  • 1 teaspoon chilli flakes dried red
  • ½ teaspoon dried oregano
  • 4 tablespoon corn flour white
  • 3 tablespoon plain flour
  • 2 cup breadcrumbs Panko will work fine too
  • 2 cup oil deep fry

Instructions

  • Wash the potato under the running water, put it on M/W proof dish and cook it on high for 7-8 minutes. ( Reason for cooking in M/W, potato won’t have much moisture)
    4 medium potatoes
  • In a big bowl potato and mash it with fork or masher, add cauliflower mash, vegetables, chilli flakes, pepper, oregano, coriander, cheddar cheese, 2 tablespoon corn flour and salt ( be careful as cheese has salt and cauliflower mash has it too )
    2 cup cauliflower, ¼ cup cheddar cheese , ⅛ cup sweet corn kernels , ⅛ cup green peas, 4 tablespoon capsicum, salt , 1 teaspoon black pepper powder, 1 teaspoon chilli flakes, ½ teaspoon dried oregano, 4 tablespoon corn flour
  • Mix everything and make a dough.
  • Divide the mixture into equal portions and make balls.
  • Flatten each ball on your palm and fill with one tsp. mozzarella cheese and fold over the disk, so it becomes a ball again.
    ¼ cup mozzarella cheese
  • Then roll again into evenly round shape.
  • In a one bowl mix remaining corn and plain flour with cold water and make a paste ( not too thick or thin )
    3 tablespoon plain flour, 4 tablespoon corn flour
  • Place the breadcrumbs on a flat dish.
    2 cup breadcrumbs
  • Dip one prepared ball at a time in the paste, then roll it in the breadcrumbs make sure it fully covered with breadcrumbs.
  • Once all the balls are breaded, place all of them on a tray and freeze it for about an hour.
  • Heat the oil in a kadai, or pan fry the balls on a low to medium heat in batches until nice and golden brown.
    2 cup oil
  • Transfer and drain on the clean kitchen tissue paper.
  • Serve immediately.
  • Enjoy!

Nutrition

Serving: 1piece | Calories: 296kcal | Carbohydrates: 18g | Protein: 3g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 104mg | Potassium: 246mg | Fiber: 2g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 16mg | Calcium: 51mg | Iron: 1mg

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.

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Creamy Broccoli and Pear Soup (+Instant Pot)

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This easy Broccoli and pear soup is thick and creamy and is sweetened with conference pears for a fancy twist. Healthy green soup is packed with a whole head of broccoli, fresh pears and topped with cranberries,walnuts and fresh thyme.

A combination of delicious and vibrant ingredients, a bowl of this Instant Pot Broccoli and Pear Soup is perfect for warming up during chilly winters and is also lavish enough as a starter on your Christmas party menu. Serve with warm Tiger Bread for a filling lunch.

broccoli and pear soup in two bowls placed on the table.
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Instant Pot Kheer

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Make ultra creamy rice kheer in the Instant Pot in less than 40 minutes. Less stirring and perfectly cooked kheer that will be ready with little effort. Also included is a traditional stove top pressure cooker method.

Instant pot Kheer served in a clay bowls and garnished with slivered pistachios and almonds

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Velvety Pumpkin Miso Soup

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This Pumpkin Miso Soup is a creamy, comforting autumn soup with a Japanese-inspired twist. Sweet roasted pumpkin is blended with warming ginger, savoury miso paste and creamy coconut milk to create a velvety soup that's full of rich, balanced flavour.

pumpkin miso soup served in a black bowl and garnished with pumpkin seeds and finely sliced red chillies.
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I make this spicy pumpkin ginger soup every year without fail, but this time I wanted to go even further with the depth. I recently tried miso paste paired with caramel in an Asian fine dining restaurant and wanted to find uses for it in my kitchen!

I found that miso paste adds a rich savoury flavour that complements the natural sweetness of the pumpkin. I kept in the fresh ginger to bring gentle warmth and coconut milk to create a silky smooth finish.

This has become one of my favourite soups to make on chilly evenings. It's simple enough for a weekday lunch yet special enough to serve as a starter for Thanksgiving, Christmas or an autumn dinner party.

Ingredients

  • Pumpkin – Sweet and naturally creamy once cooked. Butternut squash also works well.
  • Miso paste – Adds a rich savoury depth that balances the sweetness of the pumpkin. White miso gives a milder flavour, while red miso creates a deeper, more robust soup.
  • Fresh ginger – Brings gentle warmth and freshness.
  • Coconut milk – Creates a silky, creamy texture while complementing the miso beautifully.
  • Vegetable stock – Forms the base of the soup.
  • Lime juice – Added at the end to brighten all the flavours.
  • Pumpkin seeds – Toasted for a delicious crunchy garnish.

Serving Suggestions

Serve this soup with warm crusty bread, I love these tiger rolls, for a simple lunch, or enjoy it as a starter before your favourite autumn meal.

If you're a fan of double denim, then double pumpkin might be right up your street. Try these savoury pumpkin scones along with the soup too!

Finish each bowl with toasted pumpkin seeds, fresh coriander and an extra swirl of coconut milk for a simple but impressive presentation.

Make Ahead Tips

This soup is perfect for batch cooking. Allow it to cool completely before storing it in the fridge for up to three days.

It also freezes beautifully. Freeze in individual portions for an easy lunch or quick weeknight dinner.

If freezing, add the lime juice after reheating for the freshest flavour.

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!

📖 Recipe

Pumpkin miso soup served in a dark colour round bowl garnished with toasted pumpkin seeds

Pumpkin Miso Soup

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Creamy, warming and deeply savoury, this pumpkin miso soup is everything you want on a cold night. Roasting the pumpkin first adds a wonderful depth of flavour, while miso and coconut milk bring richness and complexity. Vegan and gluten-free.
Course Soup
Cuisine Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Roasting Time 40 minutes
Total Time 1 hour
Servings 8 servings
Author Hayley Dhanecha

Ingredients

  • 500 grams pumpkin roughly chopped
  • 1 medium onion roughly chopped
  • 4 garlic cloves
  • 1 tablespoon fresh ginger roughly chopped
  • 1 red chilli chopped
  • 500 millilitres vegetable stock
  • 50 millilitres thin coconut milk
  • 3 tablespoons olive oil
  • 1 tablespoon miso paste
  • lime juice to taste
  • fresh coriander chopped, for garnishing
  • pumpkin seeds toasted
  • salt to taste

Instructions

  • Preheat the oven to 225°C (425°F / Gas Mark 6).
  • Spread the pumpkin, onion, and garlic on a roasting tray. Drizzle with olive oil, season with salt, and roast for 40–45 minutes until soft and caramelised.
  • Remove from the oven and leave to cool slightly. Meanwhile, heat the remaining oil in a large pan over a medium heat.
  • Add the ginger and chilli and sauté for a few seconds, then add the roasted pumpkin, onion, and garlic.
  • Stir to combine, then pour in the vegetable stock. Bring to the boil, then turn off the heat.
  • Transfer the soup to a blender and blend until completely smooth.
  • Pour the blended soup back into the pan and return to a low heat.
  • Stir in the coconut milk. Mix the miso paste with a little cold water until dissolved, then stir that into the soup too.
  • Gently heat through without boiling, then add lime juice to taste.
  • Ladle into bowls and garnish with freshly chopped coriander and roasted pumpkin seeds. Serve warm with crusty bread.

Notes

Do not boil the soup once the miso has been added. Boiling miso destroys its probiotics and can make it bitter.
Dissolving the miso paste in a little cold water before adding it to the pan ensures it blends evenly into the soup without clumping.
For a vegetarian version, swap the coconut milk for single cream.
Toasted sesame seeds make a great alternative garnish to pumpkin seeds.

Nutrition

Calories: 81kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 330mg | Potassium: 265mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5509IU | Vitamin C: 15mg | Calcium: 21mg | Iron: 1mg

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.

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Herbes de Provence Nimki

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Herbes de Provence Nimki, A deep fried, crispy and crunchy yet melt in your mouth savoury crackers sure to win your heart once devoured with a HOT cup of masala chai. An Indian snack bursting with the distinct flavour of herbes de Provence. The best part about this recipe is that these crackers can be done under an hour with just a few ingredients. Here is my recipe of Herbes de Provence Nimki with step by step pictures.

Herbes de Provence Nimki, A deep fried, crispy and crunchy yet melt in your mouth savoury crackers sure to win your heart once devoured with a HOT cup of masala chai. An Indian snack bursting with the distinct flavour of herbes de Provence. The best part about this recipe is that these crackers can be done under an hour with just a few ingredients. Here is my recipe of Herbes de Provence Nimki with step by step pictures.

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Ratlami Sev Recipe

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Ratlami Sev are spicy, tangy and crispy noodles prepared with gram flour (besan) and aromatic spice powders. This deep-fried snack is easy to prepare and is one of the most popular snacks consumed by Indians all over the world and especially is given more importance on Indian festivals such as Diwali.

Ratlami Sev in a bowl on a black back drop
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Badam Gulkand Katli/Katri

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Make your Diwali morning a little more awesome and delightful with these Badam Gulakand Katli/Katri - Almond and Rose Diamond Thins! The best part, this heavenly delicious sweet come together in a record 40 minutes with just 5 ingredients such as ground almond, Sugar and Rose Petal Jam. What's not to love about that? Check out the step by step pictures for the full detailed recipe.

 
These badam gulkand katli - almond rose katli are sumptuous, soft and melt in mouth Indian sweets. These katlis comes together jsut in 40 minutes. Homemade badam gulkand katli are made from scratch.
 
These badam gulkand katli - almond rose katli are sumptuous, soft and melt in mouth Indian sweets. These katlis comes together jsut in 40 minutes. Homemade badam gulkand katli are made from scratch.

FARALI MOGO VADA

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Farali Mogo Vada - Deep fried cassava fritters, is an enticing dish to try out during fasting seasons such as Navratri, Month of Shravan, Maha Shivaratri or Janamasthmi. These delish and moreish cassava fritters are easy to prepare, vegan and gluten-free. A dish that is conjured up with spiced mashed cassava and potato rolled into small balls then coated with farali flours such as Rajgira and Shingada batter and deep fried.

One Pot Pumpkin Pasta (+Instant Pot)

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Try this luxurious, comforting and creamy One-Pot Pumpkin Pasta, that can be on the table in less than 30 minutes. It is super simple, super easy and a well-balanced heart-warming meal. I make mine in the Instant Pot - perfect if you're looking for an easy, quick and healthy fall/autumn lunch or midweek supper.

 
 
instant pot pumpkin pasta served in a bowl
 

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Fig and Mascarpone Oat Porridge

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Skipping your morning breakfasts because porridge sounds boring? Well, not anymore! Jazz up your morning by preparing this deliciously creamy and dreamy Fig and Mascarpone Oat Porridge! A recipe with oats, autumn fruit Figs, nuts, herbs and mascarpone, a well-balanced breakfast that will help you keep full and energised until the lunchtime.

Fig mascarpone and oat porridge a warming and delicious breakfast, topped with roasted figs, mascarpone cheese and pistachio nuts.

In our family, we prefer having seasonal veg and fruit, when they are in the season and abundantly available. Currently, our markets and shops are filled with figs, fresh and tender, just how we like.   We adore figs, they appear for a very short season so while they are in the market, they come in our home too. We eat raw, we bake them, we marinate them. Add them in the yoghurt bowl, in the salad or eat it with Mascarpone as a dessert.

Fig mascarpone and oat porridge a warming and delicious breakfast, topped with roasted figs, mascarpone cheese and pistachio nuts.

When your fridge is full of figs, you try to stretch your imagination and the next day wake up a little early and prepare this perfect autumn breakfast, a creamy tasting porridge, topped with roasted figs and rosemary and pistachio.

If you are looking for a comforting, nutritious and filling breakfast recipe, you are on the right page.

WHAT IS PORRIDGE

Basically, porridge is healthy, filling and cooked hot breakfast dish that is prepared with any grains such as Oats, corn or even rice. It is thick and creamy and can be cooked with milk or just water too or half milk and half water. Once it comes to dressing the porridge, it is extremely personal. Autumn and the winter is the best time to enjoy porridge when mornings are still dark outside and the rain is lashing the windows, and you want to warm up your inner soul too.

WHAT TYPE OF OATS DO I NEED FOR THE PORRIDGE

It depends on your personal choice, Rolled oats, Steel Cut oats, jumbo or Instant. Only the difference will be in cooking time and texture.  Rolled and Jumbo oats give really chunky texture, Stell cut oats are creamy, delicious with little of bite in it, whereas instants give very smooth and creamy texture and require less cooking time.

WHAT CAN I USE FOR PORRIDGE TOPPINGS

Here you are spoilt for choice, literally anything to everything, it just depends on your mood and availability of ingredients. Usually, most of the people like to top it up their porridge with a sweetener such as sugar, honey, agave or maple syrup, but you can jazz up your porridge with so many different other ingredients such as fresh fruit, frozen fruit, fruit compote or roasted fruit. Also add delicious nutty crunch by topping it up with seeds and nuts, or nut butter. Nowadays cacao nibs have become a favourite topping too.

WHAT DO I NEED TO MAKE FIG AND MASCARPONE OAT PORRIDGE

The title says all, surely main ingredients are Fresh figs, Mascarpone cheese and oats. Once you got these ingredients to look out for some dark sugar, cinnamon powder, fresh rosemary and sliced pistachios. Oh yes and milk. It can be dairy milk, vegan choose alternative and use raw sugar and voila..you are all set for a wholesome breakfast

THE CONTROVERSIAL DEBATE ABOUT THE FIGS

Some say it's not suitable for vegetarians and vegan, other say it's completely okay to eat figs if you are vegetarian or vegan. Read both sides of the debate on google and what you feel is right 🙂

Fig mascarpone and oat porridge a warming and delicious breakfast, topped with roasted figs, mascarpone cheese and pistachio nuts.

Oats porridge, fig recipes, winter breakfasts, roasted figs, how to make oats porridge, pistachio
Breakfast, winter breakfast
British
Yield: 3 servingsAuthor: Hayley DhanechaPin it

Fig and Mascarpone Oat Porridge

A warming and delicious breakfast, topped with roasted figs, mascarpone cheese and pistachio nuts.
prep time: 3 minscook time: 10 minstotal time: 13 mins

ingredients

120 g rolled oats

500-550 ml milk
3 tablespoon mascarpone cheese
Pinch salt
6 fresh figs
Big pinch dark brown sugar
Pinch cinnamon powder
Few  rosemary sprigs
Pistachio slivers

instructions

Preheat the gas mark oven to gas mark 6.

Wash, pat dry and cut figs into four halves.
Place them on a baking tray with rosemary sprigs, sprinkle sugar and cinnamon powder.
Place it in the preheated oven and bake for 5-7 minutes.
Meanwhile, prepare porridge by heating milk in a pan.
Once the milk starts boiling add oats and cook for 4-5 minutes, until nice and thick. ( stirring continuously)
Remove from the heat, and stir in mascarpone cheese, serve into a serving bowl.
Topped with roasted figs, sprinkle pistachio slivers and juice of the roasted figs.
Enjoy while it's hot.
All rights reserved - Jagruti's Cooking odyssey
Created using The Recipes Generator

Punjabi Saag Paneer

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When you make this classic and homely Punjabi Saag Paneer-Spinach and Indian Cottage Cheese Curry, surely you're going to forget any restaurant style Saag Paneer or Palak Paneer, trust me because exactly that happened in my home.

This absolutely delicious and finger licking Saag Paneer is prepared with truckloads of fresh mature spinach (palak), fresh homemade Indian cottage cheese (paneer) and a few basic spices and clarified butter (ghee). You can enjoy this North Indian homely and traditional Saag Paneer with roti, phulka or crispy ajwain paratha.

 
Saag paneer is a North Indian style of preparing spinach and Indian cottage cheese, Saag aka spinach and Panner is freshly made Indian cottage cheese. This classic version is an easy and simple recipe, can be ready in less than 30 minutes, freshly cut spinach and paneer is cooked with basic spices and onion, garlic. This saag paneer with plenty of flavours, gluten-free and perfect for a vegetarian dining.

Farali Rajgiro Magas

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Rajgiro Magas is a beautiful Indian sweet that is suitable for Hindu fasting. Amaranth flour and singoda flour is toasted in ghee until fragrant then powdered sugar and cardamom is mixed in. That's it! The final result is melt in the mouth and oh so delicious!

square pieces of indian sweet stacked on each other in a round ornamental bowl.
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3-day French Riviera Itinerary

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3-day French Riviera Itinerary - The best place to visit on the Cote d'azur

The French Riviera, or the Cote d'azur, is famously known for its glitz and glamour. Stunning coastlines, magnificent yachts and picturesque towns are just some of the things you will find in this part of the world.

Now I LOVE holidays. If I had the chance, I'd be off somewhere new every weekend. Sadly commitments mean that this isn't always possible and you have to make the most of the ¾ days that you get off. The only way to fit in so much is a hell of a lot of pre planning! We did surprise ourselves with just how much we fitted in!

Day 1

Nice - Antibes

Early morning on day 1, we landed at Nice Airport. we took the nice airport express bus which took us to nice main station. We left our luggage at Nice central station and made our way to the waterfront. We decided the easiest way to see the sights was to get the mini tourist train that cost us 10 euros. Within 45 minutes, we saw the most important sights of Nice. It took us to the Colline du Chateau where we had the picture perfect view of the Bay of Angels. It stopped here for 10 minutes. The train also took us past Massena Square, the Old Town, the Promenade des Anglais and Albert I gardens.

Antibes

We then got the train from Nice to Antibes - roughly a 10-15 min journey. The main train station was an easy walking distance to the harbour.



We took a stroll along the waterfront until we reached the town. We were really lucky to get the chance to see Dilbar - the world's biggest yacht. We visited the Musee Picasso and took a lazy stroll around town.

Cannes

We finally made our way on the train to Cannes where we would be staying for the next 2 nights. We had dinner and got ready to get much needed r&r. Our home for our trip was at the Intercontinental Carlton Cannes. The highlight was walking along the Cannes waterfront in the dark with the glittering hotels and shops with the supercars revving.

Day 2

Monaco - Eze

This day I was really looking forward to. It has been on my bucket list for a few years now and the yearning to go increased once I watched Riviera on tv which was set in Monaco.

A fairly short train ride took us from Cannes into Monte Carlo station where buses were waiting to take tourists around the sites. Monaco can be done on foot but to save time, we mostly used the buses. Our first stop was to the Prince's Palace of Monaco to beat the crowds where we had a clear unspoilt view. There is a stunning view looking over onto Fontvieille with the luxurious mansions, yachts and red Ferraris. We had sometime before the changing of the guard at 11:55am so we decided to have a wander around the Old Town with its winding paths.

Following the road around, a short walk brought us to the Monaco Cathedral and the Musee Oceanographique. It was time then to make our way back to see the changing of the guard by walking through Saint-Martin gardens.

Our next stop was Monte Carlo Casino. We even had a peak inside!

We had a little time before our bus to Eze so ducked into the Metropole shopping centre.

Eze

We knew we'd have some free time as we had dedicated the whole day to Monaco, so why not take a small detour to a neighbouring village. We took the Lignes d'Azur 112 bus up to the mediaval Eze village which is perched on a narrow rocky peak.

You must pay a visit if you are visiting Nice, Cannes and Monaco for a sublime experience.  Link to the timetable here: https://www.departement06.fr/documents/A-votre-service/Deplacements/transports-en-commun/112.pdf

Day 3

Cannes-Grasse



We started our morning eating breakfast on the terrace of our hotel. Cannes is small and very easy to fit in one day. 



We walked along the stretch of the Croisette, first to Port Pierre-Canto, then back towards Palais des Festivals and Le Vieux Port. Keep an eye on the ground for the stars!!

Marche Forville is well worth a visit for those unique souvenirs and food gifts for back home. I stocked up on the most fragrant Herbs de Provence and use it in as much cooking as I can!

Grasse

The 600 line bus took us to Grasse - the centre of the perfume industry. Of course, there were some truly stunning views! There was plenty to do in Grasse such as visit the perfume factory.

After a couple of hours in Grasse, we made our way back to Cannes. Taking a walk up to the Musee de la Castre rewarded us with beautiful views of the croisette.

Finally made our way back to Nice Airport by bus from Cannes (bus no 200) And that for only 1.50 euros with the most spectacular view of the coastline!

Already wishing I was back! Until next time …

Au Revior!

Baked Sesame Vegetable Spring Rolls

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How to make Baked Sesame Spring Rolls | Baked Sesame Spring Rolls are a scrumptious and tasty Indo-Chinese appetiser or anytime snack that are homemade too. They are packed with freshness and flavours.  These are baked, so of course, you can indulge in more. Just don't forget to enjoy while they are HOT and dip in a sweet and spicy sauce!

Baked Sesame Spring Rolls are a scrumptious and tasty Indo-Chinese appetiser or anytime snack that are homemade too. They are packed with freshness and flavours. These are baked, so of course, you can indulge in more. Just don't forget to enjoy while they are HOT and dip in a sweet and spicy sauce!

This super tasty crispy and flaky spring rolls are prepared with delicious stir-fried vegetables that are cooked in Indo-Chinese sauces and stuffed in filo or spring roll pastry and made into rolls, sprinkled with sesame seeds and baked in the oven till golden brown.

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Idli Waffles Delight with Spiced Potato Filling

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Waffle Idli Delight is a savoury, fluffy and crispy waffle prepared with traditional Idli batter and served with mildly spiced potato filling and green chutney.
 
Waffle Idli Delight is a savoury, fluffy and crispy waffle prepared with traditional Idli batter and served with mildly spiced potato filling and green chutney.

Serve traditional Idli in a new avatar and see friends and family come to you for second helpings. This vegan crispy waffle idli can be made with ease as long as you own a waffle maker. It can be served as breakfast, brunch or prepare for kids parties rather than deep-fried food.

 

Waffle Idli Delight is a savoury, fluffy and crispy waffle prepared with traditional Idli batter and served with mildly spiced potato filling and green chutney.

 

📖 Recipe

Two waffle idli delights placed on a cream colour plate and topped with spicy potato mixture with chutney

Idli Waffles Delight

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Waffle Idli Delight is a savoury, fluffy and crispy waffle made with traditional idli batter, served with a mildly spiced potato filling and green chutney. A brilliant way to serve idli in a new avatar — great for breakfast, brunch, or as a fun alternative to deep-fried party food.
Course Breakfast
Cuisine Indian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Author Hayley Dhanecha

Ingredients

For the waffles

  • 500 gram idli batter
  • 3 teaspoons oil

For the potato filling

  • 3 medium potatoes boiled, peeled and roughly mashed
  • ½ onion finely chopped
  • 1 sprig curry leaves kari patta
  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon turmeric powder
  • 1 pinch asafoetida hing
  • Salt to taste

To serve

Instructions

Make the potato filling

  • Heat the oil in a pan or kadai over medium heat. Add the mustard seeds and asafoetida and allow them to crackle.
  • Add the chopped onion and curry leaves. Cook for a couple of minutes until the onion has softened.
  • Stir in the turmeric powder, followed by the mashed potato and salt.
  • Cook for a further couple of minutes, then turn off the heat and set aside.

Make the idli waffles

  • Heat your waffle maker according to its manual.
  • Using a pastry or basting brush, lightly coat both waffle plates with oil.
  • Pour the idli batter into the waffle plates.
  • Cook for at least 4–5 minutes, or until the waffles are nicely golden and crisp.
  • Remove from the waffle maker.

To serve

  • Place the waffles on a plate and top with the spiced potato filling.
  • Serve immediately with green chutney and a garnish of freshly chopped coriander.

Notes

For a sattvic version, omit the onion.
Bring the idli batter to room temperature before cooking the waffles, for the best results.
For a variation, serve with garlic and red chilli chutney or coconut chutney instead of green chutney.

Nutrition

Calories: 126kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 7mg | Potassium: 469mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 22mg | Calcium: 17mg | Iron: 1mg

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.

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Corn and Rajma Pulao (Rice)

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Corn and Rajma Pulao Rice is a one-pot dish that I love to serve with mixed fruit raita, salad and roasted papad.

This hearty and comforting pulao is prepared with pre-cooked rajma/red kidney beans, frozen corn, rice and aromatic spices. It can be done under 30 minutes if the red kidney beans are pre-cooked.

sweetcorn and red kidney bean rice in a white bowl.

More one-pot meal recipes:- Dudhi/Lauki/Bottle gourd Khichdi | Masoor Daal and Green Beans Khichdi  | Coconut Pineapple Thai fried Rice | Red Kidney Beans and Sweetcorn Curry

📖 Recipe

a white bowl filled with sweetcorn and red kidney bean rice

Rajma Sweetcorn Pulao

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A fragrant one-pot pulao made with brown basmati rice, rajma, sweetcorn, whole spices, and herbs. This flavourful rice dish is perfect for an easy lunch or dinner.
Course easy dinner, lunch
Cuisine Indian
Diet Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author Hayley Dhanecha

Ingredients

  • 1 cup red kidney beans boiled
  • ¼ cup sweetcorn fresh or frozen
  • 1 cup basmati rice rinsed and soaked for 30 minutes
  • 3 tablespoons oil
  • 1 tablespoon whole spices cloves, cinnamon, black peppercorns, black cardamom, green cardamom, and bay leaves
  • 1 teaspoon cumin seeds
  • ½ cup onion roughly chopped
  • 1 tablespoon ginger-garlic paste
  • 1 green chilli slit
  • 1 small tomato chopped
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon ground cumin and coriander powder
  • ¼ teaspoon garam masala optional
  • ¼ cup coconut milk optional
  • salt to taste
  • 4 to 5 tablespoons fresh coriander chopped

Instructions

  • Heat oil in a large kadai or heavy-bottomed pan.
  • Add the cumin seeds and whole spices and sauté until fragrant.
  • Add the onion and cook until lightly browned.
  • Stir in the ginger-garlic paste and green chilli and sauté for a few seconds.
  • Add the chopped tomato and cook for 2 to 3 minutes until softened.
  • Add the rajma and sweetcorn and mix well.
  • Stir in the red chilli powder, turmeric powder, ground cumin and coriander powder, and garam masala, if using.
  • Cook for 1 minute, stirring well.
  • Add the soaked rice and gently mix to coat it in the spices.
  • Pour in the coconut milk, if using, and enough water to cook the rice.
  • Add salt and stir well.
  • Cover with a lid and cook on high heat for 3 to 4 minutes.
  • Reduce the heat to low and allow the rice to cook gently until tender.
  • Check after 7 to 8 minutes. If needed, add a few tablespoons of water and continue cooking.
  • Once the rice is cooked, turn off the heat and let it rest, covered, for 5 minutes.
  • Fluff with a fork and garnish with fresh coriander before serving.

Notes

  • Don't use just soaked red kidney beans.
  • Leftover rajma curry works particularly well in this recipe.
  • Coconut milk adds richness but can be omitted.
  • Adjust the chilli level to suit your preference.
  • Serve with raita, yoghurt, pickle, or a simple salad.

Nutrition

Calories: 268kcal | Carbohydrates: 30g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 54mg | Potassium: 388mg | Fiber: 6g | Sugar: 3g | Vitamin A: 469IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 3mg

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.

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Avocado Gelato

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How to make Avocado Gelato | Avocado Gelato is a perfect summer dessert and treat that is bursting with flavours of avocado. It is eggless, rich and deliciously ultra-smooth. It is so easy to make, with minimal ingredients. Well, you might want to call it AVOLATO!

Avocado Gelato is a perfect summer dessert that bursting with intense flavours of avocado. It is eggless, rich and deliciously ultra smooth and creamy that is so easy to make with a few ingredients.
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Tofu Dum Kali Mirch

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How to make Tofu Dum Kali Mirch | Tofu Dum Kali Mirch is a delicious vegan curry that is easy to make. This fragrant, flavoursome and creamy tofu curry is perfect as a main course. Just mop up the gravy with hot round and soft gujarati rotlis or naan.
Tofu dum kali mirch is a lip smacking curry which is vegan and easy to make. In this recipe tofu is simmered in a sensational spiced gravy. Perfect with Naan or roti.

In this Tofu Dum Kali Mirch, tofu is simmered in a sensational gravy which is prepared with slow cooked onions, exotic spices, coconut milk and a generous amount of black pepper. As the name suggests this dish has a good amount of Kali Mirch ( black pepper ) in the gravy. Then the whole dish is cooked with the dum method (steam can't escape) so the flavours of all the black pepper infuses and all the flavours are retained in the curry.

Tofu dum kali mirch is a lip smacking curry which is vegan and easy to make. In this recipe tofu is simmered in a sensational spiced gravy. Perfect with Naan or roti.

More Tofu Recipes - Roasted Butternut Squash Soup with Sumac and Tofu Croutons  | Tofu, Mango and Coconut Curry | Vegan Kale and herby Tofu Curry | Beetroot, Tofu and English Mustard Rice | Tofu and Broken Wheat Cutlet | Vegan Sweet Potato & Tofu Kofta Curry

The traditional version of this dish is paneer kali mirch and it is hugely popular for dinner parties or special occasions. With paneer, however it can tend to become heavy, so I like to make a lighter version with tofu.

📖 Recipe

Tofu dum kali mirch served in a serving bowl with a serving spoon

Tofu Dum Kali Mirch

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Tofu Dum Kali Mirch is a lip-smacking vegan curry that is packed with flavours and so easy to make that can be done in a few tics.
Course Dinner, lunch, Main Dish, Side Dish
Cuisine Indian, Indian fusion
Prep Time 5 minutes
Cook Time 15 minutes
Draining time 30 minutes
Total Time 55 minutes
Servings 6 servings
Author Hayley Dhanecha

Ingredients

  • 1 packet fresh tofu 396g
  • 2 big onion roughly chopped pyaz
  • 4 tbsp. oil
  • 1 tbsp. ginger-garlic paste adarak-lahsun ki paste
  • 2 fresh green chillies finely chopped hari mirch
  • 1 tsp. whole spices green cardamom, cloves and cinnamon
  • salt to taste
  • 1 can coconut milk 400ml
  • 5-6 tbsp. tomato puree
  • ½ tbsp. freshly ground black pepper Kali mirch
  • 1 tsp. red chilli powder lal mirch
  • ½ tsp. turmeric powder haldi
  • 1 tsp. ground cumin jeera powder
  • 1 tsp. ground coriander Dhaniya powder
  • ½ tsp. dried fenugreek leaves Kasoori methi
  • 1 teaspoon garam masala
  • fresh coriander leaves for garnishing

Instructions

  • Drain the water from the tofu.
  • Cut the tofu into cubes and leave it aside.
  • Heat one tablespoon oil in a heavy bottom pan and fry the onion until nice and brown but not burnt.
  • In a mixer or blender add fried onion and add little water and make a smooth puree.
  • Heat rest of the oil in the same pan, add whole spices.
  • Once they crackle add ginger-garlic paste and green chillies.
  • Let it cook for a minute then add pureed onion and let the mixture cook for another minute.
  • Add tomato puree, cook this mixture for another couple of minutes or until the oil starts separating from the masala.
  • Now add all the dry masala and kasoori methi and mix well.
  • Add tofu cubes and mix gently, add coconut milk and a few tbsp. of water.
  • Mix it and lower the heat totally.
  • Cover the pan with kitchen foil and lid.
  • Cook the tofu for 10 minutes on the lowest heat.
  • Once it’s done, remove the kitchen foil and add garam masala.
  • Mix well, garnish the curry with freshly chopped coriander and serve as a main course with naan or roti and salad.

Nutrition

Calories: 235kcal | Carbohydrates: 6g | Protein: 2g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 28mg | Potassium: 266mg | Fiber: 2g | Sugar: 1g | Vitamin A: 326IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 4mg

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.

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Mango Chilli Hummus

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Say hello to my Mango Chilli Hummus - a delicious twist on the classic dip. I blend the classic chickpeas and garlic with fresh mango and a spicy red chilli. We love it as a tropical accompaniment to crackers, pita and crudites.

It's unexpectedly addictive - I speak from experience!

a close up of orange coloured hummus in a ceramic bowl, garnished with red chilli flakes and mint leaves.

The Most Exciting Hummus You'll Ever Try!

I came across all kinds of flavoured hummus while wandering through the Naschmarkt in Vienna. Ever since then I’ve loved experimenting with different combinations. Chaat masala hummus I'm looking at you...

This one came about when I had more mangoes than I knew what to do with. Honestly, it might be one of my new favourites!

The sweetness of the mango blends into the hummus so smoothly. Meanwhile, the fresh red chilli adds just enough heat to balance it out. It’s creamy, light, and has that perfect sweet-spicy contrast that keeps you going back for more.

I served this recently at a gathering as part of a sharing spread with warm flatbreads, crispy falafel alongside a zingy israeli salad. It definitely sparked a few “what is this?” moments (in a good way). The bowl was scraped clean by the end!

I'm excited for you to try this and love it as much as I do!

Hayley x

mango chilli hummus in a bowl next to crackers and fresh fruit - strawberries and cherries.

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!

📖 Recipe

Mango chilli hummus placed in a small bowl and garnished with red chilli flakes and fresh pieces of mango

Mango Chilli Hummus

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Mango Chilli Hummus - a delicious twist on the classic dip. I blend the classic chickpeas and garlic with fresh mango and a spicy red chilli. We love it as a tropical accompaniment to crackers, pita and crudites.
Course Side Dish
Cuisine International
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Author Hayley Dhanecha

Ingredients

  • 1 cup chickpeas cooked
  • ⅓ cup mango chunks
  • 1 red chilli adjust to taste
  • 1 garlic clove
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon lemon or lime juice
  • salt to taste
  • coriander for garnishing

Instructions

  • Place all the ingredients into a blender and blend until smooth. Loosen with more olive oil as needed.
  • Transfer to a bowl and garnish with coriander leaves. Serve.

Notes

See how I cook dried chickpeas in the Instant Pot until tender. 

Nutrition

Calories: 145kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 4mg | Potassium: 192mg | Fiber: 4g | Sugar: 5g | Vitamin A: 269IU | Vitamin C: 26mg | Calcium: 27mg | Iron: 1mg

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.

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Mambazha Pulissery-Kerala Style Ripe Mango Curry

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Mambazha Pulissery Kerala Style | How to make Mambazha Pulissery, this utterly delicious an authentic Kerala style ripe Mango Curry is prepared using ripe mangoes, fresh coconut and yogurt and topped with an aromatic tempering.

This not so powerful curry dish is mildly spiced, sweet and tangy that pairs so well with steamy rice. Basically, this curry can be done in a few tics, the first step is to cook ripe mango pieces with basic spices and water, then simmered in coconut and yogurt gravy and lastly topped with aromatic tempering.

Mambazha Pulissery Kerala Style, prepared with ripe mangoes with basic spices and simmered in yogurt and coconut gravy.

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CHOCOLATE-PASSION FRUIT SEMOLINA CAKE

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Chocolate and Passion Fruit Semolina cake | How to make chocolate and passion fruit semolina cake, basically heaven on a plate and each crumb of this cake taste divine! 

The rich and decadent chocolate cake dressed up with vegan smooth and silky dark chocolate ganache and it's top dripping with juicy and exotic passion fruit coulis which creates a 'self-saucing' element. This delicious and indulgence cake is totally dairy and egg-free thus it's suitable for vegan. 

Chocolate cake is tasty as it is, but you can make it even more scrumptious by the addition of a layer of passion fruit puree to undercut the richness and it also balances the sweetness.

Finish your next family get together or a special occasion such as Father's day with this ultimate dessert, and just be warned this sumptuous-looking dessert will make you and your guests swoon over and maybe one slice is never enough.

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Asparagus and Peanut Rice

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Easy, Asparagus and Peanut Rice, perfect spring dish that is loaded with fresh and tender seasonal vegetables, peanuts and packed with flavours! A healthy, satisfying vegan or plant-based dish can be served at lunch or for mid-week dinner.

How to cook easy and vegan Asparagus Peanut Rice under 15 minutes.

 

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