Looking for a speedy mid-week supper recipe? You need this Instant Pot Vegetable Chow Mein / Instant Pot Lo Mein! It’s easily ready under 20 mins (quicker than home delivery) and is packed with flavours and textures. Also, not to forget it is vegan too.
Make perfect Chow Mein noodles in your Instant Pot every time.
Gundar Pak or gond pak - Edible Gum Fudge is a traditional Gujarati delicacy which is often prepared during the winter season. These exotic and unique taste bars consists of Bawal/Baval Gundar or gond ( edible gum ) ghee, jaggery and lots of special herbs and spices.
Here is how to make gond pak recipe with jaggery.
My Chilli, Garlic and Lime Mogo/Cassava Chips are buttery inside but crispy outside thanks to the air fryer. Cassava chips are boiled with lime juice then tossed in a finger-licking chilli garlic masala so the flavour runs right through the centre of each piece. They're on permanent rotation in our kitchen.
Introducing my incredible Masala Mogo inspired by my favourite restaurant. Deep fried mogo is tossed in a sticky, sweet and spicy garlic soy sauce. It's the perfect easy to make starter that your guests won't be able to forget!
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.
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.
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.
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 RecipeA flavourful and delicious Instant Pot Thai Carrot, Cashew Ginger Soup that is fully vegan and anti-inflammatory! A warm and soothing bowl of this soup is pure bliss in this freezing weather. This easy and simple recipe takes only 30 minutes of yours to prepare. Don't forget to add this soup recipe to your repertoire!
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!
These Vegan Thyme Oatcakes are the perfect accompaniment to chutney and cheese. These crumbly Scottish oat cakes are made with coconut and are lightly flavoured with thyme. Takes less than 30 minutes to come together.
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!
Three layer chutney bread pakoda
Methi Corn Bhajiya
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.
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!
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.
Yes, you can bake these at 350F or 180c for 15-20 minutes or until crispy and golden.
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.
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
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.
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 RecipeThis 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.
Inspired by the flavours of Bengali Niramish Aloo Dum, this Niramish Paneer has become one of my favourite special occasion curries. It is rich, creamy and luxurious, but made without onion or garlic. Instead, the gravy gets its body from cashews, white poppy seeds and tomatoes, with whole spices and lightly caramelised sugar adding another layer of flavour.
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I adapted the idea for paneer because I wanted something that felt a little more indulgent than potatoes. Paneer works so beautifully here because it soaks up the mild, creamy gravy while still holding its shape.
I once made this for guests and everyone was practically licking their plates clean! I'll take that as good feedback!
Find the full ingredients list with measurements in the recipe card below.
Paneer
I like to lightly fry the paneer until it is just golden. You are not trying to make it crispy. The aim is to add a little colour and flavour while keeping the centre soft.
If your shop-bought paneer feels firm, soak the cubes in hot water for 5–10 minutes first, then drain and use.
White poppy seeds
White poppy seeds, also called khus khus, are one of the ingredients that make this gravy feel special.
They add a subtle nutty, slightly sweet flavour and help make the sauce creamy without using dairy cream.
I also use white poppy seeds in my paneer vegetable dum biryani because they give such a lovely richness to the gravy.
If you cannot find them, use extra cashews instead. Melon seeds can also work beautifully, although they are not always easier to find. I use them in my paneer veg makhanwala that's also made without onion and garlic.
Cashews
Cashews give the gravy its smooth, rich texture.
Soak them with the poppy seeds before blending. This helps them break down properly and stops the gravy tasting gritty.
Tomatoes
Tomatoes are important here because they balance the richness of the cashews and poppy seeds.
They also give the gravy a brighter flavour and better colour. I like using passata or crushed tinned tomatoes because they give a much richer and thicker gravy that cannot be achieved with fresh tomatoes alone. If you only have fresh tomatoes, use those.
Sugar
The sugar is not there to make the curry sweet. It is lightly caramelised in the oil before adding the whole spices. This deepens the flavour and gives the gravy a more rounded taste.
Work quickly at this stage because sugar can go from golden to burnt very fast!
Whole spices
Bay leaf, cinnamon, cloves and cardamom add gentle warmth.
They should flavour the oil without overpowering the creamy gravy.
Green peas
Green peas are optional, but I really like them in this recipe.
They bring a little sweetness and freshness against the creamy paneer and rich gravy.
A lot of Indian curries use onion and garlic to build flavour and body.
This one works differently.
The white poppy seeds and cashews thicken the sauce and give it richness. The tomatoes balance that richness and stop the gravy feeling too heavy. The sugar is lightly caramelised before the spices go in, which gives the curry a deeper flavour.
So even without onion and garlic, it still tastes full and complete. You can browse through my other Indian curries without onion and garlic too.
Don't skip this!
You want to blend the cashews and poppy seeds and also the tomatoes until completely smooth. This curry relies on that silky paste to create body in the gravy.
These are some of my favourite sides to serve with niramish paneer.
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 RecipeMake the best homemade Apple Chutney with warming spices ginger and cinnamon. I've added saffron strands which add an extra luxurious layer. It is deliciously sweet with a little heat.
Perfect with a cheeseboard and is an ideal gift.
This melt-in-your-mouth Sukhdi recipe is made with only 3 ingredients. It is a traditional Gujarati sweet recipe also known as Gol Papdi or Gur Papdi.
Fight back flu and colds with this Goji Berries, Mushroom and Sweet Potato vegan soup that is nothing but a powerhouse of goodness!
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.
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.
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.
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.
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!
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 RecipeHerbes 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.
Habshi Halwa is an elegant and moreish Indian dessert, certainly a sweet that is fit for a Royal menu. One of the best and magnificent Indian delicacies is rich in flavours, taste and aroma. This halwa is sticky, chewy, soft and nutty. If I had to describe this Halwa in one word it would be 'Phenomenal'
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 a popular snack on Diwali.
Usually, 'The festival of Diwali' is seen as 'The festival of sweets' but that's not true at all! Savoury dishes also play a huge role in Diwali menu too.
On Diwali and New Years Day, when guests, friends and family pay a visit to wish Diwali greetings, we offer a plate full of Diwali Sweets and Snacks. We enjoy having sweets and savoury goodies turn by turn. That's how I like to enjoy Diwali feasts, a couple of bites of Habshi Halwa, then a spoonful of Poha Chevdo, sweet and savoury combination works so well with these delicacies.
Most of the Gujarati households prepare a huge batch of either plain (sadi) sev or flavoured during Diwali. It is so easy to prepare, stays fresh for longer and can be made with basic ingredients that can be found easily in Indian kitchens.
Sev is one of the Indian snacks that is prepared with gram flour and deep fried in oil. It's crispy and crunchy thin or thick noodles that can be plain salty or spiced with spicy masalas such as red chilli powder, turmeric, black pepper powder or lemon juice.
Sev is easily available in Indian shops, but can be made at home in no time. Sev is a snack and can be consumed on its own, or with tea, also used as a topping on chaat dishes such as Bhel Puri, Dahi Puri or Dabeli.
Gujaratis use sev in making authentic kathiyawadi sabji ' SEV TAMETA NU SAAK' - Sev and tomato curry.
There are many varieties of sev you can find in the market, Thin Sev, Thick Sev, Nylon Sev and Ratlami Sev.
Ratlami Sev is a well-known snack from the Indian city Ratlam in Madhya Pradesh. Sev made in Ratlam is very popular and one of the tastiest snacks found in India.
Usually, sev is made with a couple of spices, but in Ratlami Sev, you can find quite a few various spice powders. The sev is then again sprinkled with a tongue-tickling seasoning to make this sev more spicy, tangy and delicious.
Once you have prepared a batch of sev, let it cool completely. Then break the sev into 1" or 2" sizes. Store in a clean and dry airtight container and keep it at room temperature. Ratlami sev will stay fresh and crunchy for 2-3 weeks.
Ratlami sev can be served on its own or can be consumed with hot or cold beverages. I love to add this sev in my bombay sandwich for extra crunch.
You could also top it with finely chopped raw onion, pomegranate seeds and fresh coriander.
For this delicious and tongue tickling snack, you will need
Gram flour aka Besan or chickpea flour. You will need fine variety.
Whole spices such as clove, cinnamon, peppercorn, cumin and whole coriander seeds, carom seeds and star anise.
Tangy and spicy powders like Garam masala (optional), Black salt ( Kala Namak-Sanchar) and Chaat Masala.
Oil to deep fry the sev. I have used sunflower oil.
To make any kind of sev you'll need SEV SANCHO ( hand pressed machine ) which is easily available in the Indian shops or online.
Frying Pan
Slotted spoon - Jaro
First, dry roast all the whole spices on a skillet without burning them. Once, cooled down grind roasted spices.
In a mixing bowl mix some oil oil and water, whisk well until well mixed. Add ground spice mix, garam masala, Black salt, regular salt and chaat masala. Mix well once again. Then add gram flour ( little by little ) and mix it well and knead a soft dough.
Heat the oil in a kadai, add a couple of tablespoons of hot oil into the dough and mix it with the spoon. Take a sev machine and use a medium whole disc. Fill the machine with the dough and press in hot oil in a large circle.
After a minute, sprinkle just a couple of drops of water on it. This process will make sev soft inside but crispy and crunchy outside.
Fry the sev both sides and remove it with the slotted spoon. Repeat the same procedure with the remaining dough.
Once it's done, break sev in to small pieces. Sprinkle the remaining spice mix on the fried sev. Let it cool. Break it into small pieces and store in an airtight container.
Cornflakes Mixture (Makai No Chevdo)
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 RecipeMy Badam Halwa made with almond flour is a delicious dessert that can be made in less than an hour. It's a super easy recipe to make at home and enjoy on special occasions such as Diwali, Holi, Raksha Bandhan or any other parties/get together.
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 Farali Mogo Vada are crisp, golden Cassava Fritters made with mashed cassava, potato, ginger, green chilli, cashews and raisins. They are coated in a simple farali batter made with rajgira and singoda flour, then deep-fried until crisp outside and soft inside.
They are especially lovely during Navratri, Shravan, Maha Shivaratri or Janmashtami, but honestly, they make a great tea-time snack whenever you want something a little different from the more common sabudana vada.
These mogo vada are made without regular wheat flour, gram flour or breadcrumbs.
The coating uses rajgira flour and singoda flour, which are commonly used in farali or vrat recipes such as rajgira halwa without milk or singoda shiro.
That makes them suitable for Hindu fasting days, depending on your own family traditions.
Serve these vada hot, while the outside is crisp and the cassava filling is still soft inside.
I like them with imli khajur chutney, but they also work beautifully as part of a bigger vrat thali.
Pair them with other snacks such as farali muthiya or farali patra. Keep things lighter with buckwheat vegetable upma.
Complete the meal with a curry such as farali bhinda and a flatbread like farali dudhi thepla. Finish with makhana kheer for something sweet.
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 RecipeTry 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.
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.
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.
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.
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.
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.
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.
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
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 🙂
This Punjabi home-style saag paneer is quite different from the smooth, creamy palak paneer you might know from restaurants. The spinach is chopped, cooked down and only lightly mashed, giving it a rustic texture, while lightly golden paneer, garlic, ginger and ghee make it deeply savoury and comforting.
I learnt this style from watching it being cooked in a Punjabi family home and have kept my version very close to theirs. It’s simple, homely Indian soul food.
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Palak means spinach, while saag refers more broadly to cooked leafy greens and can include mustard greens and other seasonal greens, as in my sarson da saag.
This recipe is a little different. I first saw it cooked in a Punjabi family home on TV, where a woman and her grandmother used spinach alone and called it saag paneer.
I’ve kept my version close to theirs. Unlike my restaurant-style palak paneer, the spinach is not blended into a creamy gravy. It is cooked down and lightly mashed, so the finished curry is drier, chunkier and more rustic.
The takeaway for me is that home cooking doesn't always follow neat definitions. This version comes from a Punjabi family kitchen, where spinach was used for their saag paneer.
The finished saag is earthy and savoury, with garlic, ginger, green chilli and ghee coming through clearly.
Find the full ingredients list in the recipe card below.
Spinach
Fresh mature Indian spinach, also called palak, works beautifully here. It has larger leaves and thicker stalks than baby spinach, so you need to wash it really well. It can hold a lot of soil! I usually buy it from Indian grocery stores when in season.
I've used supermarket baby spinach too. It cooks faster and releases quite a lot of liquid, so start with little or no added water.
Taste-wise, I find mature palak and baby spinach fairly similar. Mature palak is slightly earthier and keeps a little more texture, while baby spinach is more delicate and cooks down softer. In all honesty, I wouldn't sweat over which one is better!
I do not blend the spinach. Instead, I cook it down until most of the excess water has evaporated, then mash it lightly. You want it softer than simply chopped spinach, but not completely puréed.
Paneer
Homemade paneer is lovely, but shop-bought paneer is absolutely fine. In fact, I like that supermarket paneer is firm and holds its shape well when cooked. I prefer Indian supermarket style paneer the best and Tesco paneer a close second.
I only fry the paneer until lightly golden. Cooking it for too long can make it firm and chewy - we want soft, tender pieces of paneer in the finished saag.
Ghee
Ghee gives this saag paneer lots of character. Of course, you can use oil, but ghee makes it taste more homely and rich. I like to use my homemade ghee from butter. There's usually no cream in home style saag paneer, so the ghee provides the richness.
You may have noticed that I do not add tomatoes to this version. They aren't needed here because this isn't a tomato-onion gravy.
The flavour mainly comes from the spinach, ghee, onion, garlic, ginger and green chilli, with a little garam masala to finish. It's a simple dish, so each ingredient gets a chance to come through.
Because this is a fairly dry curry, I prefer it with a thin whole wheat roti or ajwain paratha rather than a thick naan.
For a full North Indian meal, I like to add a simple maa ki dal or mixed lentil dal with Indian cumin rice.
Tomato, cucumber kachumber or an Indian black eyed peas salad is a great way to add crunch and colour to your plate! Boondi raita is cooling and creamy.
Not exactly. Palak specifically means spinach, while saag can refer more broadly to cooked leafy greens. This particular Punjabi home-style version uses spinach alone, but it is cooked down and lightly mashed rather than blended into a smooth palak paneer gravy.
Not necessarily. Saag can include different leafy greens, but the Punjabi family version I learnt used spinach alone, so I have kept it that way.
Yes. I’ve used both baby spinach and mature Indian palak. Baby spinach cooks faster and releases more water, so start with little or no added water.
Not for this version. I lightly mash it after cooking so it stays rustic and textured rather than becoming a smooth gravy.
Usually because it has been cooked for too long. Fry it only until lightly golden, then add it back to the saag towards the end.
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 RecipeRelive the magic with these Harry Potter inspired vegan pumpkin pasties. Perfect for your next Harry Potter movie marathon or Halloween parties!
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!
This dairy free and eggless Pistachio Olive Oil Cake is prepared with good quality olive oil and real pistachio nuts. It is moist, rich and nutty - perfect as it is or can be served warm with eggless vanilla ice cream.
Yaki Onigiri or Japanese Grilled Rice Balls are a traditional Japanese side dish or snack. They're prepared with a crunchy soy sauce crust outside and sticky rice inside.
They're naturally vegan and gluten-free.
Here are my irresistibly soft Gulab Jamun made with milk powder that you can serve at special occasions or festivals. The jamun are flavoured saffron then deep fried before they're dunked in a saffron cardamom sugar syrup.
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!
These Rajkot na Peda are soft, white Gujarati milk peda made with full-fat milk powder, whole milk and sugar. They are quick, simple and sweet, making them perfect for Diwali, Raksha Bandhan, weddings, gifting or any happy occasion.
Unlike richer saffron peda such as my Kesar Malai Peda or Kesar Mawa Peda, these Rajkot na Peda are kept simple and white so the milky flavour really comes through.
Rajkot na Peda are a famous Gujarati sweet from Rajkot in Gujarat.
They are usually white, soft and milky, with a simple flavour rather than lots of added spices.
This version is made with milk powder, which makes it much quicker than traditional peda made by reducing milk for a long time.
My mum first tasted Rajkot na peda after my parents’ wedding, when she visited relatives in Rajkot and was given a box to take home. That small memory is one of the reasons this sweet feels special in our family.
This is a stovetop milk powder peda, but if you want a richer khoya-style peda made quickly, my Microwave Mawa Peda is another easy option.
For a mithai box, I like pairing these plain white Rajkot na Peda with something more flavoured, such as Clotted Cream Peda, Ricotta Cheese Peda or Badam Caramel Malai Peda.
Find the full measurements in the recipe card below.
Full-fat milk powder
These are much quicker than traditional khoya-based peda such as Mathura Peda, because this version uses full-fat milk powder instead of slowly reducing milk.
I full-fat milk powder for the best flavour and texture.
I like to dry-roast it very briefly on a low heat. This helps remove the raw milk powder taste and prevents the peda from becoming sticky.
Do not let it change colour. Rajkot na peda should stay white.
Whole milk
Whole milk gives the peda a richer, creamier taste.
Sugar
Regular granulated sugar works well.
These peda should be sweet, but not sickly sweet.
Garnish
Pistachio slivers, saffron strands and dried rose petals look beautiful, but they are optional.
The peda themselves are traditionally plain and white.
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.
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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.
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.
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 RecipeIntroducing my Indian fusion Tandoori Cauliflower and Chickpea Tacos served with a creamy and spicy Avocado Chutney. Cauliflower florets and chickpeas are marinated in a tangy tandoori masala and roasted until golden. Each bite has bursts of flavour and it's probably my favourite taco recipe ever!
These eggless scones are so buttery, soft and crumbly with a hint of lavender. They have a gorgeous floral aroma, making them perfect for a summer afternoon tea.
A Gujarati thali brings together dishes such as shaak, rotli, dal or kadhi, rice and simple accompaniments. But an everyday thali doesn't need to look like a restaurant feast! I'm sharing how my Gujarati Mum and Grandma put together our family meals, which dishes we pair together and plenty of Gujarati recipes to help you build your own thali at home.
Gujarati cooking is known for its balance of sweet, sour, savoury and spicy flavours, although not every dish is sweet.
Jaggery, lemon, tamarind, ginger, green chillies and fragrant temperings all have their place, depending on the recipe.
In our family's vegetarian cooking, you'll find everything from a simple dry vegetable shaak to a saucy kathol, comforting Gujarati dal and lightly sweet-and-sour kadhi.
One of the loveliest things about a thali is enjoying these different flavours and textures together. A spoonful of dal with rice, a bite of shaak wrapped in soft rotli, then a little pickle or sambharo on the side.
If you've only had a Gujarati thali at a restaurant, you might be surprised by how simple the everyday version can be.
Mum and Grandma aren't making six curries, three types of farsan and a sweet for an ordinary weekday lunch!
Gujarati rotli is usually our bread, and we build the rest of the meal around the main shaak.
If we're making a dry vegetable shaak, we'll most likely have Gujarati toor dal alongside it. If kathol is the main dish, we wouldn't normally make another dal. We might have Gujarati kadhi instead.
Rice often makes an appearance when dal or kadhi is on the menu.
A wetter shaak can be substantial enough on its own, so we're less likely to add either dal or kadhi.
It's a flexible way of eating, rather than a fixed menu that needs to be followed every day.
In the hotter months, we usually add in a refreshing glass of masala chaas.
I find it easiest to decide on the main shaak first, then choose the rest of the meal around it.
Dry vegetable shaak + dal
If we're having something dry like Kobi Bateta nu Shaak, we'll usually make Gujarati Dal too.
The shaak is lovely with rotli, while the dal gives us something runny to eat with rice.
You could use the same idea with Fansi nu Shaak, Tindora nu Shaak or Bateta Chips nu Shaak.
Kathol + kadhi, if we fancy it
When a bean or pulse curry is the main dish, we don't usually make another dal. Something like Mag nu Shaak which is runny doesn't need anything else except rotli or rice.
However a semi-dry Tuver nu Shaak will always be made with kadhi on the side.
Wetter shaak + rotli
If the shaak already has plenty of gravy, we're less likely to make dal or kadhi alongside it.
A dish such as Sev Tameta nu Shaak can be the main event, with rotli and whichever simple accompaniments we fancy.
These aren't rules for every Gujarati household. They're simply how our family puts together an everyday meal.
If you're wondering where to start, here are three combinations using recipes from the collection below.
1. A simple vegetable shaak thali
This follows our usual approach of pairing a dry vegetable shaak with dal.
2. A kathol-based thali
The bean curry is the main dish here, so there's no need to make another dal.
3. A Gujarati thali for guests
For guests, we'd usually make the meal feel more special by adding farsan, poori and a sweet.
These are just a few ways to build a thali. For even more inspiration beyond the traditional thali, take a look at my Gujarati dinner menu ideas.
Restaurant thalis are often much more elaborate than the meals we eat at home.
You might be served several shaak, different breads, dal, kadhi, rice, farsan, chutneys, pickles and sweets together.
At home, we keep things much simpler unless we're entertaining.
When guests come over, we'll add farsan, make poori and include a Gujarati sweet or dessert. It feels like a proper occasion!
Now that you know how we put our thalis together, browse the recipes below and choose the dishes you fancy.
Start with your main shaak, then pick the bread, dal or kadhi and accompaniments that work with it.
There's no need to make everything. Even a few well-chosen dishes can make a lovely Gujarati meal.
Vedmi or Puran Poli - is a traditional Gujarati stuffed bread with a sweet lentil filling. We love to serve with Valor Ringna Nu Shaak and Gujarati Kadhi.
Bajra Na Rotla - prepared with pearl millet flour/bajra flour and are suitable for gluten-free diet. They are often prepared during the winter months.
Gujarati Thepla- made using wheat flour and basic spices without adding any vegetables. Can be served with mild curries, yogurt, pickle or Indian chai tea.
Plain boiled basmati rice known as Bhaat or sometimes Matar Bhat or jeera rice is served in Gujarati thali.
Khichdi - If khichdi is prepared, then kadhi will be prepared but not a protein such as dal because khichdi is already made from a mix of rice and dal.
Khichdi can be prepared with various lentils such as this Masoor Dal Khichdi.
Farsan refers to a variety of savoury snacks specifically found in Gujarati cuisine.
In an everyday Gujarati thali, we would not include these, but rather for special occasions or weddings.
Commonly, keri no ras is paired with poori. However, you can also dunk your rotli into the pulp as well!
Perfect for fasting for occasions in the Hindu or Gujarati calendar!
Farali Masala Poori - poori made with a farali flour
Ratalu / Kand Sabji - this farali dish is made with purple yam, peanuts and basic spices.
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!
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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.
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
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 RecipeHow 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!
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.
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.
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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