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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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Perfectly Flaky Khaja with Kesar

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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.

khaja served in a decorative square tray.
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VEGAN HUNGARIAN GOULASH

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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!

This hearty and comforting Vegan Hungarian Goulash is an easy, healthy and tasty recipe that can be great cozy winter treat or in my case all year around! A vegan spin or 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!

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Budapest-Hungary

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According to many Budapest is one of the most beautiful cities in Europe, with something wonderful around every corner.

Budapest-Hungary

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.

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.

Matthias Church-Budapest-Hungary

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.

Chain Bridge Budapest Hungary

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.

Hungarian Parliament Budapest

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.

Aubergine Parmigiana + Air Fryer Method

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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.

Eggplant Parmigiana garnished with fresh basil leaves
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Tomato, Harissa and Orzo Soup

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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.

Tomato, Harissa and Orzo Soup is filling, healthy and vegan that is made with tomatoes, harissa paste and orzo pasta.

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Kenyan Chevdo (video recipe + tips)

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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!

Kenya Chevdo or Kenyan style chevdo is spicy, sweet and crunchy spice mix that is made with fried lentils, potato chips, beaten rice , nuts and basic spices.
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Air Fryer Frozen Samosas

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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.

air fryer frozen samosas on a plate
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JOWAR DHANI NA LADOO/LADU

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This easy, quick and delicious Jowar Dhani Na Ladoo/Ladu recipe is a no-brainer, just requires a bit of skill and voila, you have a wholesome and irresistible snack for you to munch anytime. These crunchy, healthy and yummy puffed sorghum (Jowar) dhani ladoo are only prepared with 3 ingredients and can be enjoyed by the young and old.

Jowar Dhani Na Ladoo/Ladu is a quick and easy recipe which is prepared with only a few ingredients and perfect for Holi celebrations.

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Mauritian Gateaux Piment Curry (Cari Bari)

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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.

Mauritian Gateaux Piment Curry served in a black kadai.
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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.

Ingredient Notes

  • Split chana dal – Gives the fritters their distinctive texture. Soak well before blending.
  • Fresh chillies – Adjust the quantity depending on your preferred spice level.
  • Thyme – A classic herb used in many Mauritian curries and one of the flavours that makes this dish unique.
  • Coconut milk – Creates a rich, creamy sauce that balances the spices.
  • Tomato purée – Adds depth and colour to the curry.

Serving Suggestions

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.

Mauritian Gateaux Piment Curry served with yellow rice and tomato onion salad.

Make Ahead Tips

  • Prepare the gateaux piment a day in advance and refrigerate them until needed.
  • The fritters also freeze well, making this a great recipe for batch cooking.
  • The curry sauce can be made ahead too. Simply reheat the sauce and add the fritters shortly before serving so they retain some texture.

FAQS

Can I make the chana dal fritters in advance?

Yes. They can be refrigerated for a day or frozen for up to three months.

Do the fritters become soft in the gateaux piment curry?

Yes, they absorb the sauce while still keeping a little bite in the centre.

Can I bake or air fry the gateaux piment?

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!

Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!

📖 Recipe

a small black kadai filled with Mauritian curry

Gateaux Piments Curry (Mauritian Chilli Fritters Curry)

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Gateaux Piments Curry is a much-loved dish from Mauritius - crispy chana dal fritters simmered in a fragrant, spiced coconut milk gravy. Vegan, deeply flavourful, and perfect served with steamed rice.
Course Main Dish
Cuisine Mauritian
Prep Time 30 minutes
Cook Time 30 minutes
Soaking Time 4 hours
Total Time 5 hours
Servings 6 servings
Author Hayley Dhanecha

Ingredients

Gateaux Piments — Dal Chilli Fritters

  • 250 grams chana dal (split chickpeas) soaked for 4–5 hours or overnight
  • 4 dried red chillies chopped
  • 2 fresh green chillies chopped
  • 100 grams spring onion chopped
  • ½ medium red onion chopped
  • 2 tablespoons fresh coriander chopped (optional)
  • salt to taste
  • oil for deep frying

Gravy

  • 400 millilitres coconut milk
  • 75 grams tomato purée optional
  • 1 large onion finely chopped
  • 1 tablespoon ginger-garlic purée
  • 2 green chillies finely chopped
  • 1 sprig fresh curry leaves
  • 3 sprigs fresh thyme
  • 1 tablespoon ground coriander and cumin
  • 1 tablespoon ground whole spices cardamom, fennel, and fenugreek (in total)
  • 1 teaspoon red chilli powder
  • 1 teaspoon curry powder
  • ¼ teaspoon cinnamon powder
  • ½ teaspoon turmeric powder
  • 2 tablespoons oil
  • salt to taste
  • fresh coriander for garnishing

Instructions

Make the chilli fritters

  • Clean, wash and soak the chana dal for at least 4–5 hours or overnight. Drain thoroughly.
  • Transfer the drained dal to a grinder and grind to a coarse paste. No water should be needed, but add a tablespoon or two if the mixture is struggling to come together.
  • Add all the remaining fritter ingredients except the oil. Pulse for about 5 seconds to combine — do not over-blend.
  • Set aside 2 tablespoons of the paste to use in the gravy later. Transfer the rest to a bowl.
  • Heat oil in a kadai or deep fryer over a medium heat. Shape the mixture into small balls and carefully lower them into the hot oil in batches.
  • Fry on a medium-low heat until light golden brown and crispy. Remove and drain on kitchen paper.

Make the gravy

  • Heat the oil in a pan or kadai over a medium heat. Add the onion and fry until translucent.
  • Add the ginger-garlic purée and fry for a couple of minutes.
  • Add the curry leaves, thyme sprigs, and tomato purée. Cook until the oil begins to separate from the mixture.
  • Add all the ground spices, salt, and the reserved fritter paste. Cook until the spices are fragrant and well combined.
  • Pour in the coconut milk and stir well. Bring to a gentle simmer and cook for a few minutes.
  • Add the fried chilli fritters and simmer for a further 5 minutes until warmed through.
  • Turn off the heat, garnish with fresh coriander, and serve hot with steamed rice, puri, or paratha.

Notes

Adjust the quantity of chillies to suit your preferred level of heat.
If fresh thyme is unavailable, substitute with ¼ teaspoon carom seeds (ajwain).
Keeping 2 tablespoons of the raw fritter paste back for the gravy is key — it adds body and binds the sauce beautifully.
The fritters can be made ahead and frozen once completely cooled. The gravy can also be prepared in advance and refrigerated; simply reheat and add the fritters when ready to serve.

Nutrition

Calories: 365kcal | Carbohydrates: 41g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 125mg | Potassium: 415mg | Fiber: 14g | Sugar: 6g | Vitamin A: 651IU | Vitamin C: 56mg | Calcium: 131mg | Iron: 5mg

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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Gujarati Raab Recipe

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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. 

two glasses of gujarati raab are placed on a wooden table

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Caramel Lapsi

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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.

Caramel lapsi served in three beige bowls.

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.

Caramel Lapsi Ingredients

Broken wheat, caramel, ghee, nuts and cardamom in bowls.

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.

How to Make Caramel Lapsi

Cracked wheat added to the melted ghee in a pan.
  1. Step 1: Toast cracked wheat in ghee on low heat until light brown.
Mixed nuts added to ghee roasted broken wheat in a pan.
  1. Step 2: About half way through, add the nuts and keep toasting gently.
Boiling water added to the roasted broken wheat in a pan.
  1. Step 3: Pour over boiling hot water.
Cooked lapsi in a pan.
  1. Step 4: Cook covered until the cracked wheat has softened and develops a porridge like consistency.
Caramel added to the cooked lapsi in a pan.
  1. Step 5: Add the caramel and mix in well.
cardamom powder added to the caramel lapsi sweet.
  1. Step 6: Add the cardamom powder and remove from the heat. Serve warm!
Caramel lapsi garnished with chopped nuts and dried rose petals.

Serving Ideas

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!

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Caramel lapsi served in a beige plate with a golden spoon.

Caramel Lapsi

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A delicious caramel twist on traditional lapsi, made with roasted cracked wheat, ghee, cardamom and sweetened only with caramel.
Course Desserts
Cuisine Indian fusion
Cook Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Author Hayley Dhanecha

Ingredients

  • 1 cup cracked wheat
  • ¼ cup ghee
  • 1 ¼ cup caramel or dulce de leche
  • 3 cup boiling water
  • 2 tablespoon cashews whole
  • 1 teaspoon ground cardamom
  • 3-4 tablespoon mixed nuts pistachio and almond slivers

Instructions

  • Heat ¼ cup ghee in a pan and add 1 cup cracked wheat . Toast gently on low heat for approximately 5 minutes then add 2 tablespoon cashews and 3-4 tablespoon mixed nuts. Continue cooking until the wheat is light brown.
  • Pour in 3 cup boiling water (you may want to start with 2 cups) and mix well. Cover with a lid and allow the wheat to cook until soft. Add more water if needed.
  • Add 1 ¼ cup caramel and cook until the caramel mixes in and the lapsi thickens.
  • Add 1 teaspoon ground cardamom and remove from the heat. Mix well and serve.

Video

Notes

I've used tinned Carnation caramel.

Nutrition

Serving: 1serving | Calories: 215kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 124mg | Potassium: 140mg | Fiber: 3g | Sugar: 20g | Vitamin A: 43IU | Vitamin C: 0.4mg | Calcium: 24mg | 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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Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette

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This 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.

Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette

Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette
Yield: 4-6 servings

Author: Hayley Dhanecha
prep time: 10 Mcook time: 50 Mtotal time: 60 M
This darn soup is vegan, healthy and flavourful.

ingredients:

Soup
  • 500g Carrots Peeled and cubed
  • 200g Boiled chickpeas water drained
  • 1 Big white onion chopped
  • 5-6 Garlic cloves
  • 700ml Vegetable stock
  • 3 tbsp. Olive oil
  • 1 Tbsp. Harissa or Chilli Paste
  • Salt and Pepper
  • Dry red chilli flakes
Coriander and Lime Vinaigrette
  • 4 Tbsp. Coriander leaves
  • 2-3 Tbsp. Lime Juice
  • 4-5 Tbsp. Olive oil
  • Salt and Pepper

instructions:

How to cook Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette

  1. Preheat the oven to gas mark 5-6.
  2. Place chopped carrots on a baking tray, drizzle olive oil and sprinkle some salt and pepper.
  3. Roast it in the oven for 15-20 minutes.
  4. Now add drained chickpeas, onion, and garlic.
  5. Mix well and once again roast it for another 15 minutes.
  6. Now add harissa paste and mix everything together and let the vegetable and chickpea roast for another 5 minutes.
  7. Remove the tray from the oven and transfer everything into a big saucepan. ( leave some chickpeas for garnishing the soup)
  8. Add vegetable stock and blend the soup with the hand blender until smooth.
  9. Heat the soup on the stove for a couple of minutes, check the seasoning.
  10. In a blender place coriander, lime juice, olive oil, salt, and pepper.
  11. Grind till everything mixes well.
  12. Serve hot soup in a serving bowl, garnish the soup with the remaining chickpeas, vinaigrette, fresh coriander and chilli flakes.
  13. Enjoy with crusty bread or even without, it tastes great too.

NOTES:

This soup freeze very well.
Calories
673.34
Fat (grams)
44.95
Sat. Fat (grams)
9.22
Carbs (grams)
45.88
Fiber (grams)
9.69
Net carbs
36.19
Sugar (grams)
11.62
Protein (grams)
24.68
Sodium (milligrams)
1764.72
Cholesterol (grams)
50.40
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
https://www.jcookingodyssey.com/2018/01/roasted-carrot-chickpea-soup.html
All rights reserved -2010-2019 Jagruti's Cooking Odyssey
Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette, carrot soup
Lunch, Dinner, snack
International
Did you make this recipe?
Tag @jcookingodyssey on instagram and hashtag it #jcookingodyssey
Created using The Recipes Generator



Vegan Boussou la Tmssou (Algerian Shortbread Cookies)

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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!

Vegan Boussou la Tmssou , These Algerian Shortbread Cookies are made with Plain flour, Ghee and powdered sugar, For a vegan version use coconut oil or butter.

"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

Vegan Boussou la Tmssou , These Algerian Shortbread Cookies are made with Plain flour, Ghee and powdered sugar, For a vegan version use coconut oil or butter.

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!

Vegan Boussou la Tmssou , These Algerian Shortbread Cookies are made with Plain flour, Ghee and powdered sugar, For a vegan version use coconut oil or butter.

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.

Vegan Boussou la Tmssou , These Algerian Shortbread Cookies are made with Plain flour, Ghee and powdered sugar, For a vegan version use coconut oil or butter.

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.

Vegan Boussou la Tmssou , These Algerian Shortbread Cookies are made with Plain flour, Ghee and powdered sugar, For a vegan version use coconut oil or butter.
Merry Christmas from all of us and all the best for the new year!!!


Merry Christmas 2017 from Jagrutis Cooking Odyssey



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!!!

Vegan Boussou la Tmssou , Algerian Shortbread Cookies
Desserts, Snacks
Algerian
Yield: 30-40 cookies

Author:

Vegan Boussou la Tmssou (Algerian Shortbread Cookies)

Vegan Boussou la Tmssou (Algerian Shortbread Cookies)

These melt in your mouth cookies are so easy to make with only basic ingredients, perfect for a gift or just to enjoy them yourself.
prep time: 2 Mcook time: 20 Mtotal time: 22 M

ingredients:

  • 225g Plain flour - Maida
  • 40g Powdered sugar
  • 110g Coconut oil melted
  • 100-120ml Orange blossom water
  • 150g Powdered sugar for coating

instructions:

How to cook Vegan Boussou la Tmssou (Algerian Shortbread Cookies)

  1. In a bowl add the plain flour and 40g powdered sugar.
  2. Mix well then add melted coconut oil.
  3. Mix all the ingredients with the hands and form a dough.
  4. Divide the dough into small equal sizes and roll into balls.
  5. Meanwhile, preheat your oven to gas mark 3-4 for 5-7 minutes.
  6. If you want you can press the cookie balls with your thumb and make slightly flat, I did half of them then left it.
  7. Line them on a baking tray and bake them for 15 minutes or until bottom parts of the cookie gets slightly golden brown.
  8. Remove it from the oven and leave it to cool completely.
  9. Once they are cooled dip them into orange blossom water one by one and roll into the powdered sugar to coat them evenly, leave them on a tray for at least 4-5 hours at room temperature.
  10. Then store them in the airtight container and keep it in a refrigerator. Bring it to room temperature for 30 minutes before consuming.

NOTES:

I used rosemary sprigs only for photographic purpose.
You can make these cookies using ghee or unsalted butter too.
Calories
85.90
Fat (grams)
3.71
Sat. Fat (grams)
3.04
Carbs (grams)
12.36
Fiber (grams)
0.26
Net carbs
12.10
Sugar (grams)
6.43
Protein (grams)
0.80
Sodium (milligrams)
0.62
Cholesterol (grams)
0.00
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
All rights reserved -2010-2020 Jagruti's Cooking Odyssey

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Tag @jcookingodyssey on instagram and hashtag it #jcookingodyssey
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Spiced Almonds

by 16 Comments

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!

Spiced Rosemary Almonds are easy to prepare, it's tasty, delicious and healthy. Perfect as a edible gifts.

[Read more...]

Peanuts and Sesame Seeds Kachariyu - Peanuts and Sesame Energy Bites

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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.  


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.

Kachariyu is a traditional Gujarati delicacy which is eaten during winter times and made with very basic ingredients such as sesame seeds, Jaggery and Peanuts. It is very healthy and nutritious.
[Read more...]

Vegetable Katsu Curry

by 15 Comments

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!

crispy panko coated sweet potato, aubergine and tofu is served with a brown katsu curry sauce and white rice.
[Read more...]

Kobi Bateta nu Shaak (Gujarati Cabbage & Potatoes)

by 8 Comments

This Kobi Bateta nu Shaak is my Grandma’s Gujarati cabbage and potato curry. Shredded white cabbage and cubed potatoes cook together with mustard seeds, ginger, green chilli, fresh tomato and simple spices until tender, dry and just lightly caramelised. It is humble, quick and exactly the kind of shaak that belongs in a Gujarati thali with rotli, dal, rice and athanu.

Kobi bateta nu shaak served with gujarati rotlis on the side.

Recipe Summary: Kobi Bateta nu Shaak

  • ✅ Recipe Name: Kobi Bateta nu Shaak
  • 🕒 Ready In: around 20 minutes
  • 👪 Serves: 6 (easy to scale)
  • 🍽 Calories: 137 per serving
  • 🥣 Main Ingredients: white cabbage, potatoes, fresh tomato, ginger, green chilli
  • 📖 Dietary Info: vegan, gluten-free
  • ⭐ Why You'll Love It: It is simple, homely and full of everyday Gujarati flavour. The potatoes make it more satisfying than plain cabbage curry, while the dry cooking method brings out the natural sweetness of the cabbage.

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Mum's Kobi Bateta nu Shaak

I learn this way of making kobi bateta nu shaak from my Mum, who in turn learnt it from her Mum!

It is the kind of simple Gujarati shaak we make at home for everyday meals. No onion, no garlic, no heavy gravy. Just cabbage, potatoes, ginger, green chilli, tomato and basic masala.

The trick is to let the vegetables cook in their own steam. The potato should become soft and the cabbage should turn tender.

And here is my special tip - the bottom should just begin to caramelise without burning. That small bit of sweet caramelisation makes a simple shaak taste so much better!

Kobi Batata nu Shaak Ingredients

Find the full ingredients list with measurements in the recipe card below.

Kobi bateta nu shaak ingredients placed in small bowls.

White cabbage

White cabbage is best for this recipe. I find it tastes better than green cabbage in this style of Gujarati shaak. It softens nicely, has a gentle sweetness, and cooks quickly without needing extra water.

Slice it finely, but not as thin as coleslaw. Try to keep the pieces even so they cook at the same time.

Potatoes

Cut the potatoes into small to medium cubes.

The main thing is keeping them a similar size. They need to cook in the same time as the cabbage, so avoid large chunks.

The potatoes should be soft at the end, but not mushy.

Fresh tomato

I use fresh tomato rather than tomato paste. This is a dry shaak, not a saucy curry. The tomato should soften into the vegetables without turning the whole dish into a gravy.

A tip I learnt from my Mum - add the tomatoes once the cabbage and potatoes have cooked a little. If you add tomato too early, the vegetables can take longer to soften.

Ginger and green chilli

Crushed ginger and green chilli give the shaak its warmth. They keep the flavour fresh and lively without needing a long spice list.

Variations:

I have also tried green peas in this curry which work wonderfully. I add them the same time I add the cabbage and potatoes to the pan.

Let's Make Gujarati Cabbage Potato Shaak Together

mustard seeds and hing tempering in oil.
  1. Temper the mustard seeds: Heat oil in a wide pan or kadai. Add mustard seeds and let them pop, then add hing.
raw shredded cabbage and chopped potatoes in a pan.
  1. Add the cabbage and potatoes: Add the sliced white cabbage and small potato cubes. Mix well so the vegetables are coated in the tempered oil.
minced ginger and green chillies added to the cabbage and potatoes.
  1. Add the ginger and green chilli: Stir in the crushed ginger and green chilli. Mix well.
spice powders added to cabbage and potato curry.
  1. Add the spices: Add turmeric, red chilli powder, ground cumin-coriander, garam masala and salt. Mix well and cook on medium-high heat.
Chopped tomatoes and salt added to the shaak.
  1. Add the tomatoes half-way through cooking: Once the cabbage starts to soften and the potatoes begin to cook through, add chopped tomatoes.
Fresh coriander added to the cooked Kobi Bateta Nu Shaak.
  1. Cook until dry and tender: Cook until the potatoes are soft, the cabbage is tender and the shaak is dry. Finish with coriander and a few drops of lemon juice.

Serving Ideas

Serve kobi bateta nu shaak as part of a typical Gujarati meal with soft gujarati rotli, gujarati dal or gujarati kadhi, and plain boiled basmati rice.

I also love it with something on the side, such as gujarati lasan ni chutney, instant carrot green chilli pickle or gajar marcha athanu.

I would not usually serve this with bajri na rotla because the shaak is quite dry. Soft Gujarati phulka rotli work better for me.

For another cabbage recipe, try Indian cabbage curry if you want the plain no-potato version, or sambharo for a quick Gujarati cabbage salad.

kobi bateta nu shaak served with rotli and cucumber salad.

Kobi nu Shaak FAQs

Do I need to add water?
No. Cabbage releases enough moisture as it cooks. Add water only if the shaak is catching at the bottom of the pan.

Why do you add tomato halfway through?
Tomato can slow the vegetables from softening. Adding it once the cabbage and potatoes have started cooking gives the best texture.

Can I add peas?
Yes. Green peas are a lovely variation and can be added once the cabbage and potatoes are partly cooked.

Other Indian Shaak/Sabji Recipes

Brussels Sprouts and Potato Sabji

Papdi Lilva nu Shaak

Aloo Lauki ki Sabji

Aloo Gobi Matar (potato, cauliflower, pea curry)

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!

📖 Recipe

kobi bateta nu shaak served in a round black bowl.

Kobi Bateta nu Shaak

Print Recipe Pin Recipe
A dry Gujarati cabbage and potato shaak made with white cabbage, potatoes, ginger, green chilli, tomato and simple spices. Vegan, gluten-free and made without onion or garlic.
Course Mains
Cuisine Gujarati
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Author Hayley Dhanecha

Ingredients

US Customary - Metric
  • 500 grams white cabbage core removed and cabbage thinly sliced
  • 200 grams potatoes
  • 4 tablespoon oil
  • 1 teaspoon mustard seeds
  • pinch hing
  • 2 tablespoon crushed ginger-chillies
  • 1 large tomato chopped
  • 1 tablespoon red chilli powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon ground cumin and coriander
  • pinch garam masala
  • salt to taste
  • 3 tablespoon finely chopped fresh coriander leaves
  • 1 tablespoon lemon juice optional

Instructions

  • Heat 4 tablespoon oil in a kadai and once hot, add 1 teaspoon mustard seeds.
  • Once the mustard seeds splutter, add pinch hing.
  • Turn the heat down and add 500 grams white cabbage and 200 grams potatoes.
  • Mix well and add 2 tablespoon crushed ginger-chillies.
  • Add all the masala: 1 tablespoon red chilli powder, 1 teaspoon turmeric powder, 1 tablespoon ground cumin and coriander pinch garam masala, and salt to taste
  • Mix well and cover the kadai or pan with lid.
  • Keep the heat on low and let the sabji cook in its own steam until the cabbage wilts.
  • Add 1 large tomato (chopped).
  • Cover and allow to complete cooking until the potatoes are tender. If required, add a spoon of water to prevent burning.
  • Stir in 3 tablespoon finely chopped fresh coriander leaves and 1 tablespoon lemon juice if using.
  • Serve immediately.

Video

Notes

  • Use white cabbage if possible.
  • Cut the potatoes into small, even cubes.
  • Slice the cabbage evenly so it cooks at the same time.
  • Do not add water - the vegetables cook in their own steam.
  • Add tomato halfway through cooking as the acidity from tomatoes increases cooking time if added too early.
  • Keep the shaak dry, not saucy.
  • Cook until the cabbage is tender and just lightly caramelised.
  • Do not overcook until the cabbage becomes mushy.

Nutrition

Calories: 137kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 18mg | Potassium: 343mg | Fiber: 3g | Sugar: 4g | Vitamin A: 253IU | Vitamin C: 40mg | Calcium: 41mg | 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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Carrot Chutney with Tomato and Cardamom

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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.

carrot chutney is placed in a round glass jar with a serving spoon inside
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Easy Aloo Matar Without Onion Garlic

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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.

Aloo Matar served in a rustic black serving bowl.

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.

potatoes and green peas curry with a tomato gravy served in a black bowl along with flatbreads and yogurt.

Aloo Matar Ingredients Notes

See the recipe card below for the full ingredients list with measurements.

unpeeled potatoes, frozen green peas, passata, ginger, green chillies and spice powders in individual bowls placed on a black board.

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.

How to Make Aloo Matar (Stovetop)

Prepare the potatoes - wash, peel and cube.

a female hand peeling potatoes on the side of peeled and cubed potatoes.

Prepare the tomato gravy.

collage of tomato gravy prepared in a pan.

Add the peas, potatoes and water.

Cover and cook for 10 minutes or until the potatoes are tender.

collage of aloo matar cooking in a pan.

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

Aloo matar served in a big bowl with a serving spoon.

Aloo Matar Without Onion Garlic

Print Recipe Pin Recipe
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.
Course Mains
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Author Hayley Dhanecha

Ingredients

US Customary - Metric
  • 4 potatoes peeled and cubed
  • 1 cup green peas frozen or fresh
  • ¾ cup passata
  • 1 inch ginger crushed
  • 4 green chillies crushed
  • 4 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chilli powder
  • ½ teaspoon. turmeric powder
  • 1 tablespoon ground cumin and coriander
  • ½ teaspoon garam masala
  • 1 teaspoon kasoori methi optional
  • 3 tablespoon fresh coriander leaves
  • salt to taste

Instructions

  • Heat 4 tablespoon oil in a pan.
  • Once the oil is hot, add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds.
  • Once the seeds crackle, add ¾ cup passata, crushed 1 inch ginger and 4 green chillies.
  • Lower the heat and cook the tomato mixture until oil separates at the edges.
  • Add 1 teaspoon kasoori methi, 1 teaspoon red chilli powder, ½ teaspoon. turmeric powder, 1 tablespoon ground cumin and coriander, ½ teaspoon garam masala and salt to taste.
  • Cook the masala for a minute then add 1 cup green peas and 4 potatoes (peeled and cubed)
  • Mix well and add water to cover the potatoes.
  • Cover the pan with a lid and cook until the potatoes are tender but not mushy. Check the water level and add more if required.
  • Remove from the heat, garnish with 3 tablespoon fresh coriander leaves and serve hot.

Notes

Instead of passata, you can also use crushed tinned tomatoes.
I've used frozen green peas. 

Nutrition

Serving: 1 | Calories: 243kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 127mg | Potassium: 844mg | Fiber: 7g | Sugar: 5g | Vitamin A: 477IU | Vitamin C: 45mg | Calcium: 45mg | 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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No Bake Fig, Biscuit and Caramel Squares

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Looking 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!

These No Bake Anjeer, Biscuit and Caramel Squares are just to die for!! Incredibly easy to prepare and utterly delicious. If you have a sweet tooth then you must try this chocolate, caramel and nuts delight!!! Huge hit with everyone. These squares are made in Delicake No Bake Cakeware.

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 No Bake Anjeer, Biscuit and Caramel Squares are just to die for!! Incredibly easy to prepare and utterly delicious. If you have a sweet tooth then you must try this chocolate, caramel and nuts delight!!! Huge hit with everyone. These squares are made in Delicake No Bake Cakeware.
Recipe of these No Bake Anjeer, Biscuit and Caramel Squares is straightforward and can be made in a few ticks. As there is no baking involved, this recipe comes together quickly.

These No Bake Anjeer, Biscuit and Caramel Squares are just to die for!! Incredibly easy to prepare and utterly delicious. If you have a sweet tooth then you must try this chocolate, caramel and nuts delight!!! Huge hit with everyone. These squares are made in Delicake No Bake Cakeware.

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.

These No Bake Anjeer, Biscuit and Caramel Squares are just to die for!! Incredibly easy to prepare and utterly delicious. If you have a sweet tooth then you must try this chocolate, caramel and nuts delight!!! Huge hit with everyone. These squares are made in Delicake No Bake Cakeware.

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 🙂

These No Bake Anjeer, Biscuit and Caramel Squares are just to die for!! Incredibly easy to prepare and utterly delicious. If you have a sweet tooth then you must try this chocolate, caramel and nuts delight!!! Huge hit with everyone. These squares are made in Delicake No Bake Cakeware.

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.

These No Bake Anjeer, Biscuit and Caramel Squares are just to die for!! Incredibly easy to prepare and utterly delicious. If you have a sweet tooth then you must try this chocolate, caramel and nuts delight!!! Huge hit with everyone. These squares are made in Delicake No Bake Cakeware.
These No Bake Anjeer, Biscuit and Caramel Squares are just to die for!! Incredibly easy to prepare and utterly delicious. If you have a sweet tooth then you must try this chocolate, caramel and nuts delight!!! Huge hit with everyone. These squares are made in Delicake No Bake Cakeware.

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.

Don't forget to sign up for email updates to get new recipes delivered right to your inbox. You can find us on Twitter, Facebook, Instagram, Pinterest. So follow us if you can...We would love to keep in touch with you all:)

No bake fig caramel squares
Snack, Dessert
World
Yield: 28-30 pieces

Author:

No Bake Anjeer (Fig) Biscuit and Caramel Squares

No-Bake Anjeer (Fig) Biscuit and Caramel Squares

These No-Bake Anjeer, Biscuit and Caramel Squares are just to die for!! Incredibly easy to prepare and utterly delicious. If you have a sweet tooth then you must try this chocolate, caramel and nuts delight!!! A huge hit with everyone.
prep time: 10 Mcook time: 2 hourtotal time: 2 H & 10 M

ingredients:

  • 500g Plain sweet Biscuits-I used 400g Rich Tea and 100g shortbread
  • 440ml Caramel
  • 200g Butter
  • 250g Lightly roasted Mixed Nuts-I used Almonds, Pistachio and Cashews
  • 200g roughly chopped dried figs
  • 500g Dark chocolate
  • 200g White Chocolate
  • 50ml Golden Syrup
  • 35ml Coconut oil
  • 1 Tbsp. Vanilla Extract

instructions:

How to cook No-Bake Anjeer (Fig) Biscuit and Caramel Squares

  1. Keep Delicake round master ready.
  2. Roughly chop all the nuts and figs and leave it aside.
  3. In a food processor finely crush the biscuits.
  4. Assemble delicake master and add crushed biscuits, nuts and chopped fig pieces.
  5. Mix everything.
  6. In a non-stick saucepan heat butter, caramel and golden syrup.
  7. Do not boil.
  8. Turn off the heat and add vanilla extract.
  9. Mix well and pour over biscuit mixture.
  10. Mix well and create a perfect layer, smooth it down the top with the back of the spoon.
  11. Leave it to cool for 10-12 minutes then cover it with the lid and leave it in the fridge at least for an hour.
  12. In an M/W proof bowl place chopped dark chocolate and coconut oil, melt the chocolate and coconut oil on 50% power for 3-4 minutes or until you have glossy melted chocolate. (keep stirring in between with the metal spoon)
  13. Pour the melted chocolate over a set biscuit base.
  14. Now melt white chocolate and pour over the dark chocolate.
  15. Use toothpick or skewer to make the swirl.
  16. Leave it to cool a bit then cover it with the lid and let the chocolate set nicely.
  17. Once the chocolate is set properly cut the squares.
  18. Serve with any hot beverages.
  19. Enjoy!

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.
Calories
422.41
Fat (grams)
21.34
Sat. Fat (grams)
11.10
Carbs (grams)
55.16
Fiber (grams)
2.58
Net carbs
52.58
Sugar (grams)
34.52
Protein (grams)
4.29
Sodium (milligrams)
320.37
Cholesterol (grams)
18.82
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
All rights reserved -2010-2020 Jagruti's Cooking Odyssey

Did you make this recipe?
Tag @jcookingodyssey on instagram and hashtag it #jcookingodyssey
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Kodo Millet and Quinoa Paniyaram

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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.

Kodo Millet (Kodri) and Quinoa Paniyaram is a delicious and healthy breakfast or snack can be enjoyed with any type of chutney.

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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Kodo Millet and Quinoa Paniyaram placed in a cast iron skillet

Kodo Millet and Quinoa Paniyaram

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Kodo millet and quinoa paniyaram are soft, lightly crisp dumplings made from a fermented batter of millets, quinoa, rice, and lentils. Finished with a simple tempering, they make a delicious breakfast or snack served with chutney.
Course Breakfast
Cuisine South Indian
Diet Vegan
Prep Time 7 hours 15 minutes
Cook Time 30 minutes
Fermenting Time 7 hours
Total Time 14 hours 45 minutes
Servings 22 Paniyaram
Author Hayley Dhanecha

Equipment

  • Paniyaram pan

Ingredients

Batter

  • ½ cup kodo millet kodri
  • ½ cup quinoa
  • ½ cup idli rice
  • ½ cup urad dal
  • ½ teaspoon fenugreek seeds
  • salt to taste

Tempering (Vaghar)

  • 3 tablespoons oil
  • ¼ cup onion finely chopped
  • 3 green chillies finely chopped
  • 1 sprig curry leaves torn
  • 1 teaspoon mustard seeds
  • 1 tablespoon chana dal
  • 1 tablespoon urad dal
  • ¼ teaspoon asafoetida hing
  • 1 tablespoon fresh coriander finely chopped
  • 1 tablespoon freshly grated coconut

Instructions

Soak grains

  • In a large bowl, combine kodo millet, quinoa, and idli rice. Rinse and soak in water for 6 to 7 hours.
  • In a separate bowl, soak urad dal and fenugreek seeds for 5 to 6 hours.

Batter & Ferment

  • Drain both mixtures and grind together into a smooth batter.
  • Add salt and mix well. Leave to ferment in a warm place for 8 to 10 hours.

Cook

  • Heat 1 tablespoon of oil in a pan. Add mustard seeds and asafoetida.
  • Once they splutter, add chana dal and urad dal and sauté for 1 to 2 minutes.
  • Add curry leaves and green chillies, followed by chopped onion. Cook until the onion turns light pink.
  • Turn off the heat and stir in grated coconut and chopped coriander.
  • Mix the tempering into the fermented batter and adjust seasoning if needed.
  • Heat a paniyaram pan over medium heat and grease each cavity with a little oil.
  • Pour 1 tablespoon of batter into each cavity.
  • Cook until the bottom is golden, then carefully flip and cook the other side until crisp and lightly browned.
  • Remove and serve hot.

Notes

  • Idli rava can be used instead of idli rice.
  • Fermentation time may vary depending on room temperature.
  • Serve with coconut chutney, tomato chutney, or onion chutney.

Nutrition

Calories: 87kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 22mg | Potassium: 32mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 6IU | Vitamin C: 3mg | Calcium: 9mg | 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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Stuffed Magas Ladoo

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Fancy 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.

Magas Ladoo is an Gujarati mithai, it is a rich and delicious made with roasted gram flour, sugar and ghee. It is a perfect sweet to try on Diwali.

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.

Magas Ladoo is an Gujarati mithai, it is a rich and delicious made with roasted gram flour, sugar and ghee. It is a perfect sweet to try on Diwali.

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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Stuffed magas ladoo placed on a brass plate next to half cut ladoo showing pistachio filling

Stuffed Magas Ladoo

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These stuffed magas ladoo are rich, traditional Gujarati sweets made with roasted gram flour, ghee, and a soft pistachio-khoya filling. Perfect for Diwali or festive celebrations.
Course Mithai, Sweets
Cuisine Gujarati
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings 12 Ladoo
Author Hayley Dhanecha

Ingredients

US Customary - Metric

Ladoo

  • 250 grams coarse chickpea flour besan
  • 150 grams ghee + 1 tablespoon
  • 170 grams caster sugar
  • 2 tablespoons warm milk
  • ½ teaspoon cardamom and nutmeg powder

Stuffing

  • 4 tablespoons lightly roasted ground pistachios
  • 2 tablespoons khoya mawa
  • 2 tablespoons powdered sugar
  • pinch cardamom powder

Garnish - optional

  • pistachio slivers
  • saffron threads, and edible gold leaf

Instructions

  • Mix the warm milk with 1 tablespoon of ghee and add it to the gram flour. Combine gently and let it rest for 30 minutes (this process is known as dhabo devo in Gujarati cooking).
  • Meanwhile, lightly roast the khoya in a pan for a few minutes. Add the ground pistachios and mix well.
  • Turn off the heat and stir in powdered sugar and cardamom powder. Set the mixture aside to cool.
  • Sieve the rested gram flour mixture through a medium sieve to create a light, crumbly texture.
  • Heat 150 grams of ghee in a heavy-bottomed or non-stick pan over low heat. Add the sieved gram flour mixture.
  • Stir continuously on low heat until the mixture turns golden and releases a nutty aroma.
  • Remove from the heat and transfer to a bowl. Allow it to cool slightly.
  • Once warm (not hot), mix in the caster sugar and cardamom-nutmeg powder.
  • Divide the pistachio filling into small marble-sized balls.
  • Take a portion of the ladoo mixture, flatten it gently, and place a pistachio ball in the centre.
  • Enclose the filling completely and roll into a smooth ladoo.
  • Repeat with the remaining mixture.
  • Arrange on a serving plate and garnish with pistachio slivers, saffron threads, and edible gold leaf.

Notes

Allow the roasted gram flour mixture to cool slightly before adding sugar to prevent it from melting.

Nutrition

Calories: 289kcal | Carbohydrates: 30g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 22mg | Potassium: 231mg | Fiber: 3g | Sugar: 18g | Vitamin A: 37IU | Vitamin C: 0.2mg | Calcium: 35mg | 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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Moraiyo Vada (Barnyard Millet Fritters)

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These Moraiyo Vada are crisp little farali fritters made with cooked barnyard millet, potato, sabudana, peanuts and farali flour. Crisp outside, soft inside, lightly spiced and cooked in a paniyaram pan instead of being deep-fried.

They are perfect for Navratri, Ekadashi or vrat days, but I honestly think they are lovely even when you are not fasting.

barnyard millet fritters served in a black bowl with mint yogurt.
[feast_advanced_jump_to]

These barnyard millet fritters feel like proper snack food, but they are still simple enough to make with leftover cooked moraiyo or freshly cooked moraiyo.

You may also like my farali mogo vada (Indian cassava fritters).

Why This Recipe Works

Cooked moraiyo gives the vada a soft middle.

Potato helps bind everything together.

Sabudana adds a little chew.

Peanut powder gives flavour and body.

The paniyaram pan gives the outside a crisp finish without needing to deep-fry.

It is simple, but it works really well.

How to Serve Moraiyo Vada

Serve moriyo vada hot, while the outside is still crisp and the inside is soft.

They are lovely with date tamarind chutney or plain yogurt.

For a full vrat thali, serve them with rajgira kadhi, a curry like farali dum aloo, and a bread such as farali thepla.

They are also really nice with hot chai made with Gujarati chai masala powder.

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!

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Moraiyo vada placed in a plate next to a bowl of green chutney.

Moraiyo Vada

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Crisp outside and soft inside, these Moriyo Vada are farali barnyard millet fritters made with cooked moriyo, potato, sabudana, peanut powder and farali flour.
Course Snack
Cuisine Gujarati
Diet Hindu
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 20 pieces
Author Hayley Dhanecha

Equipment

  • Appam pan

Ingredients

  • 1 cup barnyard millet cooked
  • 3 tablespoons soaked tapioca pearls
  • 1 small potato boiled and mashed
  • 4 to 5 tablespoons mixed farali flour
  • 2 to 3 tablespoons green chilli and ginger paste
  • sea salt to taste
  • 1 tablespoon sugar
  • 1 tablespoon sesame seeds
  • 1 tablespoon lemon juice
  • 2 tablespoons freshly chopped coriander leaves
  • ¼ teaspoon red chilli powder optional
  • 2 tablespoons oil
  • 2 tablespoons roasted peanut powder

Instructions

  • In a large bowl, combine all the ingredients except the oil.
  • Mix well to form a soft dough.
  • Divide the dough into equal portions and shape them into small balls.
  • Heat the appam or paniyaram pan and add a few drops of oil into each cavity.
  • Place one ball into each cavity and cook on medium heat for 2 to 3 minutes.
  • Turn them over and cook on the other side until they become crispy and golden brown.

Nutrition

Calories: 76kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 11mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 9mg | 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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Kesar Malai Peda

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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.

Kesar Malai Peda in a tray
Kesar Malai Peda decorated with pistachio slivers

 

Kesar Malai Peda thali on a pink tea towel

 

Malai Peda with saffron scattered in two trays

           

 More Peda Recipes:-

Badam Salted Caramel Peda 

Kesar Mawa Peda 

Mathura Ke Pede

Kesar Malai Peda is a scrumptious which is prepared with paneer, khoya and sugar and flavoured with Saffron. These can be made at home for any festive occasions.

 

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Few kesar malai peda in a metal tray

Kesar Malai Peda

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Kesar Malai Penda is a popular Indian sweet made using paneer, khoya and sugar. This classic milk based sweet with grainy texture, made at home quite easily and perfect for festive occasions.
Course Desserts, Indian sweet, Mithai
Cuisine Indian
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Servings 12
Author Hayley Dhanecha

Ingredients

  • 1 litre whole milk
  • 4 tablespoon lemon juice
  • 250 grams Khoya
  • 200 grams Sugar
  • 50 ml cream single or double/heavy
  • 10-12 saffron strands
  • ⅛ teaspoon nutmeg powder optional
  • ½ teaspoon cardamom powder
  • 2 tablespoon pistachio

Instructions

  • Place 1 litre whole milk in a heavy bottom pan and bring it to boil.
  • Meanwhile, soak 10-12 saffron strands in 50 ml cream and leave it aside.
  • Add 4 tablespoon lemon juice let the milk curdle.
  • Keep milk on heat and stir the milk gently, this helps the milk to curdle.
  • If some reason does not curdle, add little more lemon juice.
  • This should take a few minutes When the curds have separated and the whey turns pale green.
  • Remove from the heat, and leave it for 5 minutes.
  • Now line a large sieve with muslin or cheesecloth over a large bowl or pan.
  • Strain paneer cheese into a sieve and run some cold water through it.
  • Leave the whey for other use. ( see note )
  • Wrap the cheesecloth and wring gently and drain the water completely.
  • In a thick base kadai or pan add drained paneer and grated 250 grams Khoya
  • Keep the heat low and combine well.
  • Add saffron cream and keep mixing about 10-12 minutes.
  • Now add 200 grams Sugar keep stirring continuously until the mixture thickens.
  • It will take another 25-30 minutes easily.
  • Add ⅛ teaspoon nutmeg powder and ½ teaspoon cardamom powder mix well.
  • Transfer the mixture to another plate and let it cool.
  • Divide the cooled mixture into equal portions and shape them into round pedas.
  • Garnish it with slivered 2 tablespoon pistachio.
  • Offer as prasad, give it as a gift or enjoy after an Indian meal.

Notes

You can use shop bought Paneer if you like.
Instead of lemon juice use white vinegar or whole milk yogurt to curdle the milk.
Use the leftover whey to knead chapatti dough or bread, use in any pancake batter, add to smoothies or use in making lassi (yogurt drinks)

Nutrition

Serving: 1piece | Calories: 217kcal | Carbohydrates: 26g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 90mg | Potassium: 152mg | Fiber: 0.2g | Sugar: 21g | Vitamin A: 301IU | Vitamin C: 2mg | Calcium: 253mg | Iron: 0.1mg

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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Roasted Pumpkin Spice and Garlic Hummus

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Roasted pumpkin Spice and Garlic Hummus is so easy, incredibly tasty and healthy. Perfect to welcome and celebrate autumn.

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.

Roasted pumpkin Spice and Garlic Hummus is so easy, incredibly tasty and healthy. Perfect to welcome and celebrate autumn.

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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Roasted pumpkin spice garlic hummus, pumpkin hummus, roasted garlic hummus,
snacks
International
Yield: 4-6 servings

Author: Hayley Dhanecha

ROASTED PUMPKIN SPICE AND GARLIC HUMMUS

ROASTED PUMPKIN SPICE AND GARLIC HUMMUS

This Roasted Pumpkin Spice and Garlic Hummus is so easy, incredibly tasty and healthy. Perfect to welcome and celebrate autumn.
prep time: 15 Mcook time: 50 Mtotal time: 65 M

ingredients:

  • 150g Pumpkin Cubed
  • 2 Garlic clove
  • 1 tbsp. Olive oil
  • Pinch brown sugar
  • ½ Tsp. Pumpkin Spice
  • Salt and pepper
  • 200g Cooked Chick Peas
  • 2 Tbsp. Roasted Pumpkin Seeds
  • Pinch Paprika Powder
  • 2 Tbsp. Tahini
  • Few drops Lemon or Lime Juice (optional)
  • 2 Tbsp.+ Some for drizzle Olive oil
  • 1 Tbsp. Chopped Parsley or Coriander

instructions:

How to cook ROASTED PUMPKIN SPICE AND GARLIC HUMMUS

  1. Preheat oven to Gas Mark 5.
  2. Place pumpkin cubes on a roasting tray, drizzle 1 Tbsp. olive oil, pumpkin spices, sugar, salt, and pepper.
  3. Put in the oven to roast for 35-40 minutes or until tender.
  4. Halfway through roasting throw garlic cloves in there.
  5. Once the roasted pumpkin and garlic cool enough to handle transfer pumpkin, garlic, chickpeas, tahini, olive oil, salt and lemon juice in a food processor.
  6. Blend until smooth.
  7. Remove it in a serving bowl and drizzle some olive oil, toasted pumpkin seeds and garnish it with fresh parsley leaves.
  8. Enjoy!

NOTES:

If any left, next day stir into pasta or use as a sandwich filling
Calories
228.62
Fat (grams)
14.05
Sat. Fat (grams)
1.98
Carbs (grams)
21.68
Fiber (grams)
5.77
Net carbs
15.91
Sugar (grams)
4.02
Protein (grams)
7.58
Sodium (milligrams)
91.75
Cholesterol (grams)
0.00
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
https://www.jcookingodyssey.com/2017/09/roasted-pumpkin-spice-garlic-hummus.html
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THAI GREEN CURRY HUMMUS

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Thai Green Curry Hummus - in this recipe regular hummus is infused with a Thai green curry paste, coconut milk, and basil leaves.Little creamier, sweeter, spicy and tangy at the same time. Great with toasted pitta bread, crackers or vegetable crudites.


 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.

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Vegetarian Thai Green Curry Paste (easy, authentic)

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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.

Vegetarian Thai green curry paste in a jar
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CASHEW CARAMEL MODAK

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Modak are Ganpatiji's favourites and these modak are sweet stuffed dumplings are offered as prasad to Lord Ganesha. Cashew Caramel Modak This modak are quick and easy to make and it's super tempting and toothsome, you'll need only five ingredients.

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.

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