Khaja is an Indian-style layered pastry soaked in a sugar syrup. I make it a little differently - my crispy and flaky version is prepared with plain flour, ghee and a sublime aromatic saffron sugar syrup then finished with gold and silver leaf. I reserve this for the most special of occasions.
This hearty and comforting Vegan Hungarian Goulash is an easy, healthy and tasty recipe that can be a great cosy winter treat or in my case all year round! A vegan take on the traditional Hungarian Goulash prepared in a rich and delicious tomato base with chunky vegetables and Tofu with lots of sweet Hungarian paprika!
According to many Budapest is one of the most beautiful cities in Europe, with something wonderful around every corner.
Budapest is the capital of Hungary and is situated on the banks of the Danube river. It is made up of three unified cities; Buda, Pest and Óbuda that were united in 1873 when a bridge was built across the river joining Buda and Pest.
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| View from the Fisherman's Bastion -JCO |
Our next day was in Budapest, Hungary through a guided coach tour that left from Vienna. Again this tour was booked from home in advance meaning that we didn't have to plan much for this day. In what felt like no time at all, we reached the border and made our way into Budapest. The weather was STUNNING! There was barely a single cloud in the sky and the sun was shining brightly - a welcome surprise in early January. Even with such a short drive, it was apparent that we were in a different country - the different architecture and streets.
We first stopped off at Heroes' Square for a photo stop. It was perfect timing, being around 10 am there wasn't a huge crowd of tourists. Then it was time for lunch at Varosliget Café. We could pay here in either Euros or Hungarian forint.
We then had a coach tour of both sides Buda and Pest. We drove through Andrassy Avenue which is recognised as a World Heritage Site since 2002. Lined with the most spectacular neo-renaissance mansions and grand cafes, it was an absolute pleasure to drive through.
We passed Dohany Synagogue, one of the largest synagogues outside of Israel, before winding our way up Castle Hill with some truly spectacular views.
From here, we disembarked from the bus and was taken on a walking tour of the Castle District. Here, we were surrounded by medieval, baroque and 19th-century buildings. We made our way to
the Fisherman's Bastion which was probably a personal highlight!
The view of the parliament building from here was breath-taking. Turning the corner brought us to Matthias Church. The steady sunshine basked the church in a gorgeous light and brought out all of the colours on the roof of the church - all set against a clear blue sky.
Even though we were taken up by coach, it is also possible to ride the funicular up Castle Hill to Buda Castle. This funicular was opened in 1870 and is the 2nd oldest of its type in the world. The journey has been sped down so passengers can enjoy the view for longer. It runs until 10pm.
We were then given a few hours of free time to explore ourselves. It was nice to stretch our legs again and discover Budapest ourselves. Meandering through, we walked past the Hungarian Opera House before arriving at a large square. From here, we visited St. Stephen's Basilica. Sadly, we didn't have much time to go inside. It is also possible to go up to the Dome and take in the views from there.
Walking along the Danube Promenade (which stretches from the Elizabeth Bridge to Chain Bridge), we had a fantastic, unobstructed view of the Buda Castle and the bridge. The sun was slowly setting, making the sky a beautiful pink and purple colour.
Boats were cruising along the Danube, summing up the charisma of Budapest. As we ambled slowly up the promenade, the sheer size of the Parliament was becoming more and more apparent and you could see the detail more and more.
We reached the memorial "Shoes On the Danube Bank" which gives remembrance to the Hungarian Jews shot at the banks of the river and swept away by the water.
Finally, after a slow 20/30 minute walk, we got to the Parliament Building. Constructed with 40 million bricks, half a million precious stones and 88 pounds of gold, this building is nothing short of extraordinary. The perspective of looking at it from across the river and being right up close to it both have their own appeal.
Just as we began to make our way back, the sun began setting and lights slowly began turning on. We raced along the Szechenyi Chain Bridge to see the Parliament lit up in all its wonder - well worth it! My mum turned to me and said that it dawned on her that Budapest was used in the Bollywood film - Hum Dil De Chuke Sanam, even though in the movie, they are meant to be in Italy.
Budapest definitely made an impact on both of us and I told my mum that I would love to come back again and this time spend some more time around here.
Through this New Year trip, we also visited Vienna, Salzburg and Innsbruck.
Author-Hayley Dhanecha
Notes:-
All the pictures are taken by Jagruti's Cooking Odyssey either by Mobile phone or DSLR.
When life gives you aubergines, make Vegetarian Aubergine Parmigiana! This is of the most iconic and tasty Italian dishes that is prepared with layers of eggplant (aubergine), tomato sauce, basil and cheese. It is an easy recipe, perfect for a mid-week meal when served with plenty of fresh salad and rosemary goats cheese focaccia.
It is also known as Parmigiana di Melanzane in Italian and Eggplant Parmesan in the states.
Middle Eastern-inspired Lemon, Rose and Pistachio Semolina Bundt Cake - an elegant dessert worthy of the most special occasions. An eggless lemon semolina cake is soaked in a fragrant lemon rose sugar syrup. It is finished with a sprinkle of pistachio slivers. All my friends love this recipe!
A blissful bowl of Tomato, Harissa and Orzo Soup, is bursting with amazing flavours! There is just so much comforting goodness in every spoon of this soup. It's vegan, hearty and spicy that keeps you full and warm. It's a perfect choice when you want to have a full meal yet light on the tummy.
Kenyan style Chevdo or Kenya Chevdo / Chevro is sweet, spicy and incredibly tasty. It's a delicious blend of deep-fried potato crisps, beaten rice, fried beans, lentils, nuts and some basic spices. This East-African savoury snack is crunchy and full of flavour.
You can make this recipe easily and in less time by buying ready-made potato sticks (katri). Or, make the recipe from scratch by making the katri yourself at home! The recipe is naturally vegan and gluten-free!
Be prepared to make a large batch as this recipe will lead to third helpings!
Poha Chivda or Namkeen Poha is a crunchy, tangy and lightly spiced Diwali snack. Flattened rice, peanuts, chillies and coconut shavings are deep fried until crispy then tossed in a sweet, tangy and spicy spice mix.
Perfect with a cup of masala chai.
Cooking frozen samosas in the air fryer is the best way to achieve a crispy texture without deep frying. You can have delicious samosas ready from frozen in less than 10 minutes. Follow this easy air fryer frozen samosa recipe for the best results.
Treat yourself with this tasty Indian appetizer with finger-licking Indian Tamarind sauce.
Mauritian Gateaux Piment Curry, also known as Cari Bari or Dal Chilli Fritters Curry, is a comforting vegan curry made by simmering crispy split chana dal fritters in a fragrant tomato and coconut milk sauce. Packed with warming spices and fresh herbs, it's a delicious meal served with rice or whole wheat paratha.
I'd previously come across the quote "Mauritius was made first, and then heaven; and heaven was copied after Mauritius". Although I've never been to Mauritius, it's firmly on my travel wish list. And with that recommendation BRB I'm off to book a flight!
Until then, I love discovering the country's vibrant cuisine through its restaurants and recipes. On a visit to a Mauritian restaurant with my Mum, we ordered Gateaux Piment Curry and immediately noticed how familiar it felt. The split chana dal fritters reminded us of Gujarati dal vada and the South Indian chana dal vada, while the rich, spiced gravy had all the comforting flavours of an Indian vegan kofta curry.
As soon as we got home, we couldn't wait to recreate it in our own kitchen. After a few rounds of testing, this version has become our favourite. It's hearty, full of flavour and one of those dishes that's even better served with fluffy yellow takeaway pilau style rice to soak up every last spoonful of the sauce.
This curry is best served with something to soak up the delicious sauce.
Serve it with whole wheat roti or triangle ajwain paratha for a traditional-style meal. If you prefer rice, Indian restaurant style pilau rice or jeera rice are your best bet.
For a complete Mauritian-inspired feast, add something crunchy (I love this beetroot radish salad or Indian onion tomato cucumber kachumber) and a simple green coriander chutney on the side to balance the richness of the curry.
Yes. They can be refrigerated for a day or frozen for up to three months.
Yes, they absorb the sauce while still keeping a little bite in the centre.
Deep frying gives the most authentic texture, but you can experiment with the air fryer if you prefer a lighter option.
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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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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Raab is a traditional Gujarati home remedy made during winter months. This age-old warm drink is loaded with wholesome ingredients such as whole wheat flour, ghee, spices, and jaggery and is served as a soup consistency.Â
Introducing our unique twist on the Gujarati classic Fada Lapsi - this is Caramel Lapsi. I add a rich caramel sauce instead of sugar to give a deep, warm, toffee-like sweetness.
You might think that caramel is an odd flavour combination for Indian sweets, but prepare to be pleasantly surprised! I use it in my caramel lassi and caramel badam malai peda and they've been huge hits with my family. And even salted caramel in these air fryer baklava.
After all, even makhandi halwa is a traditional South Asian dessert but is made with special techniques to caramelise sugar!
Traditional fada lapsi is usually sweetened with jaggery or sugar. The caramel gives the lapsi a deeper, buttery sweetness without needing to make a separate syrup.
It melts into the cooked cracked wheat and makes the whole dessert taste richer. Then, I keep the flavouring simple with cardamom only.
Fada
Fada is cracked wheat, also called broken wheat, crushed wheat or dalia.
Roasting it in ghee first gives the lapsi its nutty flavour and helps stop it becoming mushy.
Ghee
Ghee gives the best aroma and richness for Indian sweets.
I like using homemade ghee from unsalted butter but shop-bought pure butter ghee works too.
Caramel
I have used tinned caramel or dulce de leche which keeps the recipe quick and easy.
Nuts
I have used whole cashews and slivers of almonds and pistachios which are added half way through toasting the cracked wheat. They can burn if added too early. I also like to reserve some for garnishing later.
Cardamom
Cardamom works beautifully with caramel. I like using homemade cardamom powder which is fresh but shop-bought works equally well.
Traditional lapsi is usually served in a Gujarati thali.
I like being a bit more inventive with caramel lapsi. Warm lapsi is really good with my eggless vanilla ice cream that I make in the ice cream maker or a delicate cardamom sweet whipped cream.
I guarantee it would be the talk of the table when served as part of a Diwali dinner menu.
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 RecipeThis Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette, is a healthy, flavourful and satisfying dish that can be served at lunch or light dinner and ridiculously easy to prepare.
Season of winter is in full swing, so is the season of soups, at least in my kitchen 🙂 Already We have gulped down so many soup bowls, and there are many soup recipes waiting to be executed in my kitchen. Freezing and Cold temperatures with Hot and Cozy soup go hand in hand, warming, and hearty soups to get you through the cold spell.
Remember I told you in this Roasted Cauliflower, Parsnip and Walnut Soup post about how I went a bit crazy and bought a half trolly full of vegetables, just because they were 29p per bag, so I went on soup cooking spree and prepared huge batches of soups which overtook my fridge and freezer.
More Carrot Recipes:- Roasted Carrot and Coriander Hummus | Carrot, Tomato and Cardamom Chutney | Lasniya Methi Gajar ( Sauteed carrots with garlic and fenugreek seeds)
One of the soups I prepared was this Roasted Carrot, Chickpea soup with Coriander and Lime Vinaigrette which is the result of a few leftover bags of carrots I had in my fridge. We just threw whatever we found in the fridge and pantry as we were going on holiday and wanted to use all our perishable ingredients. Instead of adding more vegetables I added Chickpeas so this soup would be packed with protein too.
This soup turned out so delicious, that after coming back from our holiday we already finished the frozen ones, and I had a go at making second time as per demands of the family and also I wanted to post this recipe on my blog.
More Chickpea Recipe:- Sun dried tomato, chickpea Cakes with Cashew and Oats | Gujarati Black Chickpea Curry | Thai Sweet Potato, Chickpea and Mushroom Curry
So this soup of mine is Frugal, amazingly flavourful, spicy and delicious, and a bonus point is that it's vegan and so healthy.
In this soup, fresh and juicy carrots and chickpeas give such a thick, creamy and luscious texture, neither runny or lumpy, just right so it slips down your throat. A strong and warm flavour of harissa paste is so inviting in this cold weather. Zippy and fresh tasting coriander and lime vinaigrette brightens up the soup and makes this it all more enjoyable.
Notes:-
For a low-carb diet, serve soup without any bread.
These gorgeous Vegan Boussou la Tmssou, shortbread cookies, reminds you of snowballs and originally are from Algeria. They melt in your mouth and these moreish cookies are not to be missed this festive season. They can be great as Christmas cookies or any time of the year and very nice alternative treats for those friends and family who are vegan. Definitely, these bite-size delights will light up anyone's face!
"Tis the season to be jolly and bake cookies" In our house, Christmas and cookies go hand in hand and I don't think there is anything more festive than a good shortbread cookie. Just curl up by the fire, pour some hot chocolate and munch a few of these delectable cookies and have fun and laughter with the ones you love! Oh yes, all we want for Christmas is food
This year for Christmas baking I was looking some inspirations to get baking, generally I don't bake much so in my case baking ideas just don't pop in my head to start baking, it has to be something special that would push me to go into that baking mood.
As I was about to search online, what do I see about outside? Freaky snow started falling, people in Britain went crazy to see that amount of snow and especially social media flooded with such mesmerising and unique snow pictures, cute and very creative snowman pictures.
While I was enjoying snow falling down on the trees, I had cravings for eating white snowballs. So thought of a treat that would resemble small snowballs.
Quickly I searched for snow-themed food, to my surprise a lot of recipes turned up from drinks to desserts, wow, and I thought about baking these Boussou la Tmssou!
Boussou la Tmssou, delicate and delightful cookies which reminds you snowballs, dipped in orange blossom water and then covered in icing sugar hails from Algeria.
The name Boussou la Tmssou means 'Kiss it, don't touch it'. I guess this name was given to these cookies because they are extremely delicate to handle, while you are making and eating, these cookies need to be handled with so much care and attention.
Although they need extra care, these cookies can be prepared in such a short time and you won't need any special ingredients. Traditional Boussou la Tmssou made with Ghee, (some use melted ghee, some use set ghee).
I had almost 2 kg organic virgin coconut oil bottles lying in my kitchen, so I thought of making these cookies as vegan.
While I was baking these cookies, the husband said it's beginning to feel like Christmas! The festive season is in full swing in my house and we are looking forward to spending the most wonderful time of the year with loved ones and devouring all these yummy goodies.
If you are still looking for an idea then look no further, this foolproof recipe is the perfect for sharing the moments, small but sweet, just make double the amount as once you prepare these you'll want to scoff some as well as one is never enough!!!
These Spiced Rosemary Almonds are totally addictive, with the hint of Indian spices and woody rosemary. These are ridiculously easy and quick nibbles to serve with any kind of drinks. It comes together in just 15 minutes!
Caramel fudge with cardamom and cinnamon is the perfect edible gift. It's made easily with condensed milk and brown sugar with spices that give delicate warmth. Takes less than 30 minutes hands on time and makes approximately 40-45 pieces.
Make a double batch so you can enjoy it too!!
Peanuts and Sesame Seeds Kachariyu is prepared with roasted peanuts, sesame seeds, Jaggery, some winter spices and nuts. Generally, traditional Kachariyu prepared with ONLY sesame seeds and crushed along with Jaggery and spices but this time there is a little twist. Â
Oh yes, my mind is always thinking of alternatives. At least, this twist made this recipe tastier in my opinion! Have a look at my traditional Sesame Kachariyu (Tal Nu Kachariyu) recipe.
This Vegetable Katsu Curry is suitable for vegans and vegetarians. Slices of sweet potato, aubergines and tofu are coated in a panko batter and baked until golden and crunchy. I serve them alongside a flavour-packed katsu curry sauce that's inspired by my many trips to Wagamama!
British Bread Sauce is the perfect accompaniment to your Christmas dinner. As the name suggests, it is a traditional sauce made with bread, milk and warm winter spices!
This magnificent Carrot, Tomato and Cardamom Chutney is sweet, mildly spiced and delicious. You get sweetness from the carrots, a kick of heat from red chilli and aroma from the cardamom. A beautiful combination of flavours in a jar!
Perfect spread in sandwiches or as part of a cheese board with crackers.
Creamy, Smooth and sweetly spiced Roasted Butternut Squash Soup with Sumac and Tofu Croutons. It's vegan, healthy and comforting, just perfect for gloomy, grey and colder days when your body demands soul and tummy warming meals.
Here is my version of a quick and easy Aloo Matar made without onion or garlic. Potatoes and green peas are simmered in a simple yet flavourful Indian spiced tomato gravy. Ready within 20 minutes, this curry is perfect for busy weeknights and beginner cooks.
Sometimes I just want dinner on the table fast and this quick aloo matar recipe is perfect for that!
In fact, it's such a simple recipe that I once made this for friends at uni and received lots of compliments!
I make sure that my Indian curries without onion and garlic are always delicious. In this dish, I use kasoori methi, ginger, green chillies and the classic Indian spice powders to provide plenty of flavour.
My family's favourite way to serve this aloo matar with a gravy is with whole wheat roti and a cooling pumpkin raita on the side. To make it a complete meal, I usually add a simple red lentil dal and fresh turmeric pickle.
See the recipe card below for the full ingredients list with measurements.
Potatoes - normal white potatoes work fine. I prefer all rounder potatoes which are not too waxy or too floury.
Peas - frozen or fresh green peas. I like using frozen for ease.
Tomato - to get a thick and flavourful gravy, I use passata or crushed tinned tomatoes. It's the same technique I use for ringan bateta nu shaak.
Kasoori methi - adds unique flavour and depth without needing the onion garlic. You can find kasoori methi in the Indian section of the world food aisle or in Indian grocery stores. However, it's optional if you do not have it.
Prepare the potatoes - wash, peel and cube.
Prepare the tomato gravy.
Add the peas, potatoes and water.
Cover and cook for 10 minutes or until the potatoes are tender.
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 RecipeLooking for a sweet and moreish treat that doesn't require any baking? Try these No-Bake Anjeer (fig), Biscuit and Caramel Squares! I hear you've got a sweet tooth? Then you must try this delight!
The lightly roasted nuts give them a delicious crunch, the gooey caramel and biscuit give them the perfect sweetness and the handful of chopped dried fig just make it that much more inviting.
These yummy and heavenly squares are just to die for, just pop one in your mouth and treat your taste buds, surely they will thank you as these little squares are utterly delicious.
Okay, I must say that these bars are not for weight watchers, but you definitely feel better when you eat them. Also let me tell you, not only kids, but adults are going to find any excuse to gobble them up. Well received in my home 🙂
Obviously, these squares can be enjoyed at any time of the day, but these squares can be a great treat for a kids party (you may omit nuts), for a small gathering or coffee mornings. Actually, I prepared these for a Halloween Party and went down so well with the guests or why don't you make now for Bonfire Night if your house is going to be full of people. These squares are very rich, so they go a long way.
Notes -
You can add coconut, dates, apricots or prunes too in the biscuit base.
You can use condensed milk instead of caramel.
The recipe can be halved or doubled.
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Kodo Millet and Quinoa Paniyaram (fried balls) a delicious south Indian dish which can be enjoyed at breakfast or as a snack.
The wonderful texture of this paniyaram is so amazing, crunchy exterior and spongy soft pillowy centre make this dish more appetizing.
My knowledge of South Indian food was limited, I only knew idli, dosa and vada sambhar. My imagination didn't run any further than this. Probably not my fault as if you asked a South Indian about Gujarati food, maybe they'd only be able to tell you dhokla and fafda.
Generally, traditional Paniyaram or kuzi (masala) Paniyaram are made with plain Idli batter, which is seasoned with few spices and basic ingredients like onion, green chillies and curry leaves.
In the past, I have prepared Kuzi (Masala) Paniyaram which is all-time favourite in the family, Vegetable Paniyaram and Oats and Marrow Paniyaram, This time I've used Kodo Millet and Quinoa in this recipe,
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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 RecipeFancy a scrumptious and delightful Diwali recipe? Stuffed Magas Ladoo, this is rich and full of goodness! Enliven your Diwali with these aromatic and moreish. These Magas Ladoo are stuffed with rich and creamy Pistachio filling.
The Festival of Lights - Diwali finally is here, it's that time of the year where you can feel the festive warmth, hues and spirit in the air.
This festive season also brings with it yet another excuse to prepare and relish so many gorgeous, delectable and rich sweets, be it a traditional, modern or fusion.
If you ask me what is your favourite mithai (sweet), let me tell you it would be very difficult to choose as I can relish and cherish any sweet, but if I really become choosy and only focus on the Diwali festival and mood, then Mohanthal and Magas ( gram flour fudge ) tops the list.
I just can't ignore these two for me, I cannot imagine my Diwali platter without either of these two authentic dishes.
To me, the sweet aromas of roasting chickpea flour in desi ghee itself prepares me for joyous celebrations of Diwali and sweets are considered very auspicious to offer for Laxmi Poojan.
On the Diwali 2016, I focused on making Vegan Saffron Almond Thins- Kesar Badam Katli, which turned out incredibly tasty.
So simple yet elegant and graceful looking thins with subtle saffron flavouring was just to die for. This Kesar Badam Katli makes a fabulous edible gift, actually I gave one box full of these thins to myself as a gift on last Diwali 🙂
The second sweet I made first time ever was Kesar, Badam, Elachi Balushahi
And last but not least I prepared Stuffed Magas ladoo, but could not post on time as I got super busy in the Diwali preparations, so these Stuffed Magas Ladoo pictures had sat quietly in my folder almost a year, an apt time to post as the Diwali fever is right high.
Magas or Magas na Ladoo is an amazing and luscious authentic Gujarati sweet which is the most loved sweet dish prepared by Gujaratis on the Diwali.
Generally, this traditional Magas is prepared with roasted chickpea flour, ghee and sugar and either you shape that mixture into ladoo or set on a plate.
Being a foodie myself I love little experiments here and there with my food. I jazzed up a little and stuffed the ladoo with rich and creamy pistachio filling.
So here is my stuffed magas ladoo it has a twist to the regular magas ladoo with a delicious pistachio stuffing mixture.
A combination of two textures and flavours are brilliant and works well in this recipe. The top layers are smooth and melt in your mouth.
These ladoos with nutty and crunchy pistachio fillings are an experience for your taste buds.
Lighten up this Diwali by sharing and savouring these delights with your friends and family.
May the festival of light encircle your life with Joy and Happiness. Happy Diwali...!!
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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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Moriyo Vada, are crispy and delicious fritters made with barnyard millet aka Samo or Vrat ke chawal. Although these vadas are made with farali ingredients and consumed during fasting season, one can enjoy any time of the year without observing fast too!
Kesar Malai Penda is popular Indian sweet made using paneer, khoya, sugar and flavoured with saffron and cardamom. These kesar malai sweet with grainy texture is perfect for any festival occasions.
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More Peda Recipes:-
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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 Roasted Pumpkin Spice and Garlic Hummus is all about embracing autumn! Serve this incredibly delicious dip on Halloween party or any get-together and witness with your own eyes how quickly you have to run to the kitchen to bring another bowl. Serve this with crackers, toasted pitta bread, vegetable crudites, even sweet potato wedges yes, hot sweet potato wedges would be a nice treat for your guests. It will knock everyone's socks off as this recipe is not only incredibly tasty but it is GF dairy-free and plant-based, so all parties are happy! Also, this fairly easy recipe stays well in the refrigerator for 4-5 days and makes very healthy after-school snacks.
This roasted pumpkin and garlic hummus is full of flavours. Perfect as snacking or appetizer. It is deliciously creamy, with a hint of pumpkin spice. I used roasted garlic to bring out the sweetness and mildness and more soft depth flavours in this particular recipe as Pumpkin flavours are sweeter and trust me raw garlic makes this dish overpowering with a sharp taste.
We thoroughly enjoyed this hummus with oat biscuits, vegetable crudites, and roasted sweet potato wedges. I would recommend this recipe to any uni student who yearns for a quick, tasty and a healthy recipe which is within their budget. This hummus is fuel to your body if any leftover, next day stir into pasta or use as a sandwich filling:)
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These flavourful and spicy Methi Corn Bhajiya (deep-fried fenugreek and corn fritters) are totally scrumptious! Crispy on the outside, fluffy on the inside and bursting with flavour. They perfect served at tea time or with green chutney and tomato ketchup too as an appetizer for any party or get together.
Thai Green Curry Hummus, a unique hummus recipe this is such a charming recipe that once you've tried it I am pretty sure your taste buds will demand again and again. The combination of tangy, spicy and sweet flavours are an adventure for your senses and will leave you happy. The tang of kaffir lime leaves and lime juice, sweetly creaminess of coconut milk and spicy kick of green chilies and heavenly fragrance of this dish, all one in a bowl, happiness for your taste buds, belly, and the soul.
You really cannot beat authentic homemade vegetarian thai green curry paste that is made from scratch using the freshest ingredients. This vegan recipe is so easy to make and takes up only 10 minutes of your time. I've used a blender to make the best thai green curry paste but you could also use a pestle & mortar if you're feeling more adventurous.
These Cashew Caramel Modak are a delicious and amazing combination of nutty flavours cashews and coconut. These pyramid-shaped cashew sweets are filled with a gooey coconut filling in the centre. The best part? The coconut filling is flavoured with caramel. The amazing and rich tastes and texture will make your taste buds dance.
You'll love this delicious Mixed Lentils and Suva Bhaji Daal with steamed rice or hot phulka roti. Easy to make, yet so comforting.
Introducing my Lavender Frappuccino - a delicious iced coffee drink with added lavender syrup and instant coffee. It's my go-to when friends pop over or when I need a quick afternoon pick-me-up that’s a little fancy but totally doable. Smooth, floral, lightly caffeinated… it’s basically summer in a cup!
Imagine a perfect slice of Millionaire’s shortbread. Now imagine a perfect square of Barfi. Now stretching the imagination a little, picture a fusion of the two: Vanilla Caramel and Chocolate Barfi.
These mouth watering Millionaire’s Barfi are a twist on the original Plain White Milk Powder Barfi
Prepare to rush to the store to buy cassava after reading this post! Boiled mogo is cooked with curry leaves and crushed green chillies then topped with crunchy roasted peanuts. It's the perfect fasting recipe but you'll be craving it all year round.
This vegetarian Coconut and Pineapple Thai Fried Rice is an easy Instant Pot recipe you will want to make again and again.
Exotic flavours make this dish a treat for your taste buds and all within a couple of minutes. We love ours using our Homemade Thai curry paste.
