Bhinda ni Kadhi is a delicious Gujarati dish made with okra, yogurt and gram flour. It's rustic and oh so wholesome. Serve it the way I do with bajri na rotla and you have comforting dish that will leave you feeling warm and nourished.
This farali sweet potato and potato shaak is a satisfying and comforting dish. It is made with white-fleshed sweet potatoes (the Indian variety) and regular potatoes. The shaak is gently spiced and finished with roasted peanuts, sesame seeds and coconut for a nutty, slightly sweet flavour.
It's sometimes called sing bataka ni khichdi.
Sarson da Saag and Makki di Roti – a combination that warms my heart! Mustard greens and spinach leaves are cooked in a Punjabi style onion masala. They’re served with a soft maize flour flatbread that’s laden with butter.
The perfect tonic for cold winter months!
Note – This recipe has been updated from our recipe archives with new images and content. First published in 17 September 2012, the recipe remains the same.
Sarson da saag aur makki di roti – rustic, packed with flavour and just so so good. The two complement each other so well - peppery sarson and earthy maize balance each other out.
For me, either an Indian onion salad or chopped tomato, cucumber and onion kachumber is non-negotiable.
If you don’t have maize flour, you can also make regular whole wheat chapatti.
Another North Indian classic pairing is pav bhaji.
For a milder spinach based curry, try my palak vegetable curry.
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Sarso Ka Saag
Sarson – use the freshest mustard greens as possible. Wash them well as they easily trap soil and dirt.
Spinach – baby spinach or large spinach leaves both work well. Traditional recipes uses Bathua leaves, but it is not available in the UK.
Onion, garlic, ginger, green chillies - finely chop the onion. The garlic, ginger and green chillies are cooked in the pressure cooker with the greens.
Spices - Red chillies, chilli flakes, cumin seeds and hing for tadka.
Kasuri methi – commonly found in North Indian recipes and also gives a restaurant style flavour. To extract more flavour, crush the kasuri methi between your palms before adding into the dish. You’ll be amazed at the aroma.
Oil or ghee - in North India, many housholds uses mustard oil. I've used a regular oil.
Corn flour or maize flour – to help with thickening the saag.
Makki ki Roti
Maize flour – look for maize flour with a light creamy yellow colour. Note that maize flour is different to corn flour as it is whole grain. We always use fine variety of makki ka aata.
Hot water – preferably boiling water which helps with binding the gluten free maize flour. I’ve also found that it makes the roti nice and soft. It’s a similar technique that I use for bajri na rotla.
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 RecipeChana Dal Vada are a delicious South Indian snack made with split chickpeas, fresh green chillies and onions. They're a popular street food and are usually served with Indian masala tea or coffee. With my techniques, you'll get vada which are crispy outside and fluffy inside.
My Mango Shrikhand is deliciously rich and creamy thanks to a special ingredient – whipped cream. This 10 minutes Mango Shrikhand is an exotic take on shrikhand and is made with mango pulp, yogurt, sugar, nuts and cardamom. I like to use fresh mango pulp but tinned can also be used for ease.
For me, spring and summer = mango! I’ve been obsessed with Indian mangoes since I was a child.
Mango Shrikhand isn’t really a traditional dessert, but is based on the Gujarati sweet mango matho which is also made with the same ingredients.
In the summer months, shrikhand is served in our house as part of a Gujarati thali. I can’t describe how everyone looks forward to it!
Use mango shrikhand in to make a fusion shrikhand nankhatai cheesecake. You can also transform it into a creamy drink called Piyush.
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Mango – my go-to is fresh homemade mango pulp made from Indian mangoes because it has such an incredible taste and the thickness stops the shrikhand from becoming too runny. You can definitely use a good quality tinned mango pulp and I have also done on many occasions.
Yogurt – I like using a full fat Greek yogurt because it means I don’t have to take the extra time to strain normal yogurt.
Cream – I whip double cream until I achieve soft peaks. Although not traditional, it’s a trick I have learnt from my Mum and it works so well. The shrikhand is equally rich but also has this silky airiness.
Sugar – another trick I swear by is using caster sugar instead of regular sugar. Regular sugar releases a lot of moisture and causes the shrikhand to be less thick. Caster sugar keeps the thickness. You can either buy caster sugar or use a high speed blender to grind down regular granulated sugar. Adjust the sugar based on the sweetness of the mango pulp you use.
Nuts – slivered pistachios and almonds are the most common in Indian sweets.
Cardamom – recently, I’ve been making my own homemade ground cardamom which is so fresh and aromatic.
First start by whipping the cream until you achieve soft peaks. Make sure to whip chilled cream to prevent it splitting. Set it aside.
Now in a large bowl, mix together the Greek yogurt and sugar. Stir until the sugar dissolves. It shouldn’t take too long if you are using caster sugar.
Now mix in the mango pulp.
Gently fold in the whipped cream. If you overmix in the cream, you will loose the airiness. I like to add the cream last so that it remains light and fluffy.
Add in the flavourings – cardamom and nuts.
To keep mango shrikhand extra thick, keep it refrigerated until just before serving.
Fridge – the shrikhand can be easily made in advance and kept in the refrigerator for up to 2 days to stay really fresh. Store away from strong-smelling foods and I always double wrap in clingfilm and then cover with the container lid as an extra precaution
Freezer – If you have popsicle moulds, pour this shrikhand into those. They work as a cool treat for kids!
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 RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2013.
Shrikhand is a Gujarati dessert made with strained yogurt, caster sugar and is spiced with saffron, cardamom and nuts. My secret ingredient is whipped cream which gives the shrikhand a perfectly silky and creamy texture. It's almost INSTANT, taking 5 minutes of hands on time (when using Greek yogurt), and you will have a fragrant dessert that's worthy of the poshest dinner party!
This Pistachio Rose Falooda is perfect for special occasions and hot summer days. It’s a deliciously thick and creamy drink made with layers of rose jelly, basil seeds, vermicelli, rose syrup, pistachio milk and ice cream. I like to use pistachio cream to flavour the milk.
A dessert you can drink, what’s not to love?!
This Masala Soda recipe is inspired by the beverage served on Indian streets. It's a refreshing lemon flavoured drink with added Indian spices. I like to make mine with fresh lemon juice, sugar, chaat masala, kala namak and soda water. You can also speed up the process by using a full-sugar sprite or lemonade!
Seviyan Kheer is a creamy Indian milk sweet made with vermicelli, full fat milk and sugar. Vermicelli kheer is easy to make and can be ready within 15 minutes. Perfect for special occasions or as a comforting treat.
Here are my Masala Maggi Noodles, inspired by the Indian street food version. Maggi noodles are tossed with veggies and the all important tastemaker sachet! A quick and easy snack that's full of colour, spice and flavour.
You'll love this Matoke no Chevdo made from deep fried Ugandan raw green banana and spices. It's an irresistible snack that is sweet, tangy and spicy. This chevdo is suitable for fasting and Jain diets.
My red chilli and coriander parathas are for when you want something simple, fiery, and full of flavour. Fresh red chillies, coriander, garlic, and cumin are crushed into a fragrant paste and kneaded straight into whole wheat flour. They’re quick to make, incredibly aromatic, and perfect for spice lovers who like their breakfast or brunch with a bit of heat.
Meethi Seviyan is a South Asian sweet dish made simply with vermicelli roasted in ghee, sugar and water. It's delicately flavoured with cardamom powder and saffron, making it perfect for special occasions and religious festivals. It is easy to make, with only a few recipe steps and around 10 minutes of cooking time.
My recipe for air fryer banana chips is made with only 5 ingredients and takes less than 15 minutes. I like to use raw Kerala banana (but you can use green plantain) and flavour them simply with salt and black pepper. So much better than shop-bought and you get perfectly crispy results without deep-frying.
Swaminarayan khichdi is a comforting mixed vegetable khichdi made without onion or garlic. This temple-style khichdi is commonly served in BAPS Swaminarayan temples, usually with full-fat yogurt on the side. It's gently spiced (you won't guess the surprising ingredient), wholesome and is easy to recreate at home.
Prepare the crispiest potato bhajia, inspired by the original Maru na Bhajia from Nairobi, Kenya. Thin potato slices are coated in a spiced gram flour batter then deep-fried until crispy.
I've also included the recipe for the special Maru's tomato garlic chutney.
Bhaidku is a traditional Gujarati savoury dish made with mixed whole grains, often compared to comforting khichdi or porridge. It’s wholesome, warming, and can be ready in 30 minutes if made with a homemade bhaidku mix.
Here's my family recipe for an instant 15 minutes lal mirch ka achar. Red chillies are stuffed with a sweet and tangy dhana jeeru and amchoor powder masala then tossed through a panch phoran tempering. Easy, quick and the perfect accompaniment to your favourite Indian meals.
Uggani, or murmura upma, is a South Indian breakfast dish made with puffed rice tossed with curry leaves, onions, peanuts and spices. Light yet flavourful, it's great for kids and adults. It comes together in minutes. It’s perfect as a relaxed weekend brunch, a teatime snack, or even a light breakfast. This is ideal when you want something comforting but not heavy.
Here are my stuffed bajra rotla, made with a warming methi and green garlic stuffing. I share plenty of tips on how I make perfect bharela rotla without any cracks. It's a comforting winter recipe that celebrates seasonal vegetables.
This Indian style Black Eyed Peas Salad is the perfect light side dish that takes less than 10 minutes to put together. Cooked black eyed peas are tossed with tomatoes, cucumbers and red onion. The salad is dressed with tangy lemon juice and chaat masala.
Aloo Gajar Matar is a delicious North Indian vegetable curry made with potatoes, carrots and peas. Whilst it may be simple in ingredients, it's far from simple in taste! I make the gravy with onion, garlic, tomatoes and Indian spices to make it full of flavour but also comforting. Perfect for a mid week main or as a sabzi on the side, it takes less than 30 minutes to make.
Did you know that you can make a delicious Indian sweet with puffed rice and jaggery? These crunchy (and yes, they stay crunchy too!) mamra ladoo are easy to make and take less than 10 minutes. I often make them during the winter and on Makarsankranti.
Aloo Tikki - Indian mashed potato patties that are tawa pan-fried until crispy outside and fluffy in the middle. I flavour them simply with green chillies, ginger and few basic spices. Perfect for burgers, chaat, or as a snack with tea. They can easily be made ahead and frozen for later.
Try my Indian spiced roast potatoes cooked with sizzling cumin seeds and turmeric powder. I first boil then roast the potatoes in a skillet to get the crispiest edges and fluffiest insides. Perfect as a side for a fusion roast dinner.
This fragrant carrot and coconut milk pulao is a comforting one-pot rice dish that comes together in 30 minutes. Gently spiced, lightly creamy, and naturally colourful, it’s the kind of recipe you can serve to guests too. Especially when you want maximum flavour with minimal effort.
This is carrot kheer, a creamy Indian milk dessert and sunshine in a bowl. Grated carrots and basmati rice are cooked in full fat milk then sweetened with sugar. Easy to make in less than 30 minutes.
Ringan Tuvar nu Shaak - a homely Gujarati shaak (curry) made with aubergines (eggplant) and fresh pigeon peas. In our family recipe, we also add green garlic and peanut powder. Easy to make and can be ready within 30 minutes.
Introducing my Paneer and Cranberry Nut Roast - a vegetarian centrepiece like no other with lentils, nuts and root veg (no eggs). It's made Indian fusion with creamy crumbled paneer and dried cranberry jewels. I finish it with a festive and colourful 3 potato topping.
Put on your best Christmas jumper, play the tunes and get baking!
Seriously, can it get more festive than this?
This paneer cranberry nut roast is my go-to vegetarian centrepiece when I want something festive, comforting and a little elegant. I make it with crumbled paneer, lentils, chickpeas and nuts to create a rich, hearty base, then fold in dried cranberries for subtle sweetness that balances the savoury. Finished with a crisp, potato topping, this vegetarian nut roast slices beautifully and looks right at home on a Christmas or holiday table.
It’s a satisfying, make-ahead friendly main that proves a meat-free roast can be just as special.
The idea for the 3 potato topping came from Delicious Magazine. I wanted to go down the Indian fusion route so landed on adding paneer. I tested this recipe by adding a little garam masala for a gentle hum of heat but found that it tastes much better without it.
Make this paneer nut roast your centrepiece. Add all the trimmings like:
Start with a French chestnut soup.
Finish with saffron clementine rolls or eggless panettone.
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 RecipeElevate your Indian dinner party with this ultra creamy and rich Khoya Kaju Curry. Ghee fried cashew nuts are simmered in a white cream and mawa gravy which is slightly sweet and flavoured with spices.
Inspired by the classic cinnamon rolls, here are my festive sweet saffron and clementine rolls. They're made with an eggless, no-knead, saffron infused dough and filled with clementine buttery goodness. I frost them with a melty saffron cream cheese glaze that is good enough to eat directly from the bowl.
Pillowy soft and ultra luxurious, they made the perfect Holiday Indian fusion dessert.
Can you have too much of a good thing? Not when it comes to these Palak Matar Paneer Paratha. A paratha dough made with fresh spinach (you can really taste it!) encases a gently spiced paneer and green pea filling. Perfect for breakfast, brunch or lunch.
If you love the flavour of a good kachori but want something a little easier and perfect for any day of the week—you’re going to adore these matar and moong dal paratha. Soft whole wheat parathas stuffed with a spiced green peas and moong dal mixture that tastes just like your favourite kachori filling. The best part? You don’t need to deep-fry anything to enjoy those familiar flavours.
Thin and crispy carrot pancakes made with grated carrots, chickpea flour, green chillies and basic spice powders. Perfect for quick brunches, lunch or as a side. Ready within 20 minutes.
Say hello to Gajar halwa - a seasonal Indian dessert made by simmering grated carrots with milk and sugar. My version is made with mawa (khoya) for extra richness and an irresistible grainy texture. I use Indian carrots when in season but supermarket carrots work just as well.
Cosy & warm.
This luxurious saffron cream sauce recipe is perfect for creamy saffron pasta but versatile enough to pair with a variety of dishes! Cream is infused with a large pinch of saffron then cooked with butter and garlic to make a creamy sauce in less than 15 minutes. Perfect for special occasions and festive gourmet recipes.
Air Frying chestnuts is the perfect alternative to roasting them in the oven. In fact, they only need 1 ingredient and 15 minutes cooking time! Air fryer chestnuts have a buttery sweet potato-esque flavour, just like oven roasted, meaning I can never stop at one. Add them to any Thanksgiving and Christmas recipe that calls for cooked chestnuts.
Time to pop on some Michael Bublé!
Besan halwa is a delicious Indian sweet made with gram flour, ghee and sugar. My version takes it one step further with the addition of creamy mawa and almond flour. It's deliciously nutty, aromatic and rich. Perfect for Indian festivals, special occasions, and whenever you want to impress.
Bonus - this recipe can be considered easy and takes less than 30 minutes to make.
Undhiyu - a one-pot Gujarati medley of winter vegetables cooked in a mildly sweet coconut masala. This version is prepared surti style with plenty of green garlic and fried methi muthiya. Seconds? Always.
Btw - it's a long post, but I highly recommend you take the time to read through it all. I've provided loads of tips and notes on the ingredients to help you achieve perfect surti undhiyu.
Make aromatic ground cardamom easily at home by simply grinding down whole green cardamom pods. Ready in less than 10 minutes, my recipe makes a small batch but you can easily scale it up or down. It's deliciously complex flavour works wonderfully in Indian sweets and savoury dishes too.
I can't get over just how easy and quick it is to make my own ground cardamom! I just dry-roast the whole cardamom pods on the stove and whizz up in a spice grinder. A quick sieve to get a fine powder and hey presto! Flavourful green cardamom powder in minutes.
I've known for years that making homemade Indian spices is far superior (tandoori masala, hot madras curry powder) but it took me a while to do the same with cardamom. Cardamom powder is one of my most reached for spice too, especially at Diwali and special occasions!
I love that I can buy one packet of whole cardamom, keep half as it is and grind down the other half. No need to separately buy the cardamom powder and both remain fresh.
I've seen some recipes make cardamom powder by grinding the pods with sugar. I haven't used sugar as I want this powder to be purely cardamom. Essentially, sugar helps to grind the pods finely. I toast the pods instead which removes moisture and makes the skin easier to grind.
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Whole green cardamom pods - bonus points if you buy these fresh and use as soon as possible. You will get cardamom powder that is even more strong than shop-bought. Don't use the larger black cardamom - they aren't the same.
Pan - needed to dry-toast the spice. Use a heavy-bottomed pan so the cardamom doesn't burn.
Spice grinder - I've found that using a spice grinder over a standard food processor gives much finer results. A high power nutri blender jar also does a good job.
Sieve - ultimately, you will get some bigger pieces of the skin no matter how good your grinder is. Sieving gives you a delicate fine powder that is smoother for desserts and baking - perfect for nankhatai. Don't discard the larger pieces - use in cardamom chai for zero-waste!
You want to start by toasting the cardamom pods to remove moisture. I heat a heavy bottomed pan on low heat. Toast the pods, whilst constantly stirring, until the skin has slight brown spots. Your kitchen is already going to start smelling awesome! Remove from the heat as soon as they're done. I took the cardamom out into a plate and spread out so they cool quickly.
Here's a neat trick - you can microwave the cardamom pods instead of toasting on the stove. Place the cardamom on a microwave safe plate and heat in 10 second bursts until warm to touch.
Once cooled, place in a grinder jar and grind until you get a fine powder. It will take around 20-30 seconds, depending on the power of your appliance.
Note that seeds can stick to the grinder - my tip is to not over-crowd the grinder and over-grind. There is less chance the seeds will release oil and get stuck.
Sieve the powder to get it fine and remove the larger pieces of skin. Store in a container that has an airtight seal.
Cardamom powder, if stored well, can keep for up to 3 months. After this, it will loose some freshness, however shouldn't spoil. I use a jar with an airtight lid and use a clean, dry spoon with every use - this prevents moisture seeping in and the cardamom powder from clumping.
To get 1 teaspoon of ground cardamom, you need approximately 5-6 whole cardamom pods.
Use your homemade cardamom powder in any recipe that calls for ground cardamom. I use it in desserts such as shrikhand, bakes like barfi biscuits and mithai - see my barfi peda collection.
Some recipes, example shahi paneer, are made by grinding down whole spices. Use this cardamom powder as a substitute for the whole green cardamom pod.
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 RecipeFollow my family recipe for homemade chai masala powder to make a comforting cup of Gujarati cha. You can make this mix in less than 5 minutes by grinding aromatic whole spices or with pre-prepared spice powders.
Put the kettle on love!
My homemade Tandoori Masala is a mix of spice powders that can used for marinating and cooking in a tandoor or grilling. I toast the whole spices then grind down into a powder. I love that it's red without neededing food colouring. It takes only 10 minutes and makes one small jars worth.
