Introducing my Lavender Frappuccino - a delicious iced coffee drink with added lavender syrup and instant coffee. It's my go-to when friends pop over or when I need a quick afternoon pick-me-up that’s a little fancy but totally doable. Smooth, floral, lightly caffeinated… it’s basically summer in a cup!
Imagine a perfect slice of Millionaire’s shortbread. Now imagine a perfect square of Barfi. Now stretching the imagination a little, picture a fusion of the two: Vanilla Caramel and Chocolate Barfi.
These mouth watering Millionaire’s Barfi are a twist on the original Plain White Milk Powder Barfi
Prepare to rush to the store to buy cassava after reading this post! Boiled mogo is cooked with curry leaves and crushed green chillies then topped with crunchy roasted peanuts. It's the perfect fasting recipe but you'll be craving it all year round.
This Vegetarian Coconut and Pineapple Thai Fried Rice is an easy recipe you'll come back again and again! Cooked rice is tossed with veggies, juicy pineapple chunks, cashews and a Thai coconut stir fry sauce.
Ready in 20 minutes with pre-cooked rice. No egg, no fish sauce here.
I love everything about this recipe. It is the perfect combination of vibrant flavours yet is easy to prepare.
In fact, it was one of my go-to weeknight dishes at uni!
There is a surprising sweetness from the pineapple which works wonders with the savouriness of the soy sauce. Yes ... I love pineapple with savoury food (see my pineapple raita), and that includes pizza too.
Creaminess from the coconut milk and a hint of spice from the Thai curry paste balance each other beautifully. A little lime juice and coriander round off the dish perfectly.
Other vegetarian Thai recipes I love are my vegan Thai peanut noodles and Thai roasted cauliflower soup.
Full ingredients list with measurements can be found in the recipe card below.
Rice - for most of my rice dishes, I stick to a good quality long grain rice. You may want to take a look at my tutorial on how to cook basmati rice (with ratios) but any rice that you personally prefer works here. Just remember that for perfect fried rice, the rice needs to be pre-cooked and then cooled.
Coconut milk - I like adding some coconut milk which balances the spice from the Thai curry paste and also we all know how well coconut and pineapple go together! Pina colada anyone?
Coconut oil - in keeping with the coconut theme, I've used coconut oil to reduce other flavours entering this dish. You may use any other flavourless oil instead.
Mix vegetables - I have used frozen mixed vegetables (carrots, peas and green beans) for ease but you can also use fresh.
Thai curry paste - I use either my vegan yellow Thai curry paste or vegan green Thai curry paste depending which one I have in the fridge. Either or even red curry paste will work here.
This pineapple Thai fried rice is delicious on its own but I've also served it with crispy air fryer tofu or this Indo-Chinese chilli tofu.
Air fryer frozen spring rolls are another quick and easy option.
In keeping with the Thai theme, you could also add in these vegan Thai vegetable curry puffs.
Fridge - rice spoils easily so as soon as it has cooled, place in an airtight container and store in the fridge. It will stay fresh for up to 2 days.
Freezer - you can freeze this rice. Store in a freezer-friendly container and freeze for up to 4-6 weeks. Once defrosted, reheat thoroughly. You may find that the rice and vegetables may lose their texture a little. If using frozen vegetables, I do not recommend re-freezing.
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 Recipe Share by TextThis Goat Cheese Crostini with Strawberries is a delicious summer appetizer. Crispy crostini is topped with creamy goat cheese and berries.
This Apricot, Sweet Pepper and Thyme Chutney is a beautifully fruity, tangy and gently spiced homemade chutney that’s perfect for using up seasonal fruit. Made with ripe apricots, sweet mixed peppers and fresh thyme, it has a naturally vibrant flavour that works brilliantly with savoury dishes and cheese.
It’s a simple, fuss-free English style chutney recipe that comes together easily with a handful of fresh ingredients. A touch of spice and chilli flakes adds warmth without overpowering the natural sweetness of the fruit.
I love recipes like this because they start with something seasonal. You'll find me in the late spring making a batch of instant gor keri with raw Indian mangoes.
A recent trip to the market, where I spotted golden ripe apricots alongside fresh mixed peppers, was all the inspiration I needed. Once I got home, I knew exactly what I wanted to make - a fresh batch of English style chutney that captures those bright summer flavours in a jar.
I follow the same concept as my red pepper and chilli chutney and carrot tomato and cardamom chutney too.
This homemade chutney is incredibly versatile. It’s delicious spread over cheese on toast, served with this paneer cranberry nut roast, or alongside vegetarian BBQ food. I love it in this summery hung yogurt sandwich - the sweetness complements the creamy yogurt and crunchy veg so well!
This chutney actually improves as it sits, allowing the flavours to deepen over time. Once cooled, store it in sterilised jars in the fridge. It keeps well for several weeks, making it ideal for preparing ahead for gatherings or gifting.
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 Recipe Share by TextThis delicious grilled nectarine salad with sweetcorn and mixed beans is perfect for warm summer BBQs.
It's vegan, gluten-free and makes a great main or side salad.
These Mango Yogurt Popsicles are creamy, fruity and naturally sweetened with ripe mangoes and dates. With just 10 minutes hands on time, they are made with Greek yoghurt, soaked cashews and an optional handful of fresh basil for a light summer twist.
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I love making these when mangoes are sweet and the weather is warm.
They feel like a cross between mango lassi and frozen yoghurt, but with a little extra creaminess from the cashews. If you love mango desserts like my mango kulfi with mango pulp, these are a lighter frozen treat to keep in the freezer.
When I originally published this recipe, I blended fresh basil with the mango. Whilst this combination is still a hit, I wanted to simplify the recipe.
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Mango
Use ripe, sweet mangoes for the best flavour. If your mangoes are not very sweet, the popsicles will taste flatter once frozen.
You can also use frozen mango cubes or tinned mango pulp but IMO fresh is the best!
If you have lots of ripe mangoes to use up, you can also make a batch of homemade mango pulp first. I usually do this when mangoes are very sweet, then use the pulp in recipes like mango lassi with mango pulp, mango shrikhand and sweet and savoury mango kadhi.
Greek yogurt
Greek yoghurt gives the popsicles creaminess and a slight tang. I prefer full-fat Greek yoghurt because it freezes better and tastes richer.
You can also use thick homemade yoghurt if you make your own homemade yogurt without starter sachets.
Cashews
I keep the cashews in this recipe because they make the popsicles creamier. It's the same idea I use in my yogurt, cashew and date popsicles.
Soak them first so they blend smoothly and make sure they are well in date.
Dates
Medjool dates add natural sweetness without refined sugar.
If your dates are dry, soak them in a little warm water first, then drain before blending.
Use honey, maple syrup or agave to sweeten if you do not have dates.
Basil
Fresh basil is optional. It adds a fresh, slightly herbal note that works well with mango, but you can leave it out for a more classic mango yoghurt popsicle.
This thick, well-blended consistency helps the popsicles freeze creamy and minimises large, noticeable ice crystals.
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 Recipe Share by TextVegetarian Caramel Panna Cotta with Salted Peanut Brittle - a rich and elegant dessert for entertaining, simple and easy to prepare. It can also be made in advance and served when ready. Combine together this caramel silky, smooth and sweet Panna Cotta with salted peanut brittle, for a dessert that can not be forgotten in a hurry.
This Paneer Vegetable Dum Biryani is a rich, comforting vegetarian biryani made with layers of fragrant rice, paneer, mixed vegetables, saffron milk, fried onions, nuts and mint. The paneer and vegetables are cooked in a creamy makhani-style gravy, then layered with rice and finished on dum so everything has time to steam together.
This paneer vegetable dum biryani isn't quick weekday rice dish, but it is absolutely worth making when you want something that feels special!
The result is aromatic, rich and full of flavour, with soft paneer, vegetables, fluffy rice and little sweet bites of sultana and nuts.
It's made with a rich and creamy makhani gravy. For variation, you may also like to try my paneer tikka biryani.
I love to serve it with a creamy raita like boondi raita and crispy poppadoms.
Sella basmati rice
I like using sella basmati rice for biryani because it holds its shape well and does not turn mushy as quickly as regular basmati.
It is especially useful for layered biryani, where the rice is cooked once in water and again on dum.
If you don't have it, I recommend a good quality basmati rice - I usually use Tilda.
Paneer
Use firm paneer cut into cubes. I prefer store-bought paneer which holds its shape better than homemade paneer.
Lightly grilling or pan-cooking the paneer before adding it to the gravy gives it a better texture.
Vegetables
Use mixed vegetables such as cauliflower, carrots, green beans and peas.
They should be cooked but not mushy, because they will cook a little more during dum.
Makhani-style gravy
The paneer and vegetables are cooked with onion, ginger-garlic, spices, yoghurt, cream and almond-poppy seed paste.
This gives the biryani its rich, royal-style flavour.
Saffron milk
Soak saffron in warm milk before adding it to the biryani.
This helps release the colour and aroma.
Fried onions, nuts and mint
These make the biryani feel complete.
They add sweetness, crunch, freshness and that proper biryani finish.
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 Recipe Share by TextTruly Moreish! Badami Methi Mango Paneer Indian cottage cheese cubes, fresh fenugreek leaves and sweet mango cooked in an exquisite almond gravy, which is made with almonds, onion and aromatic spices.
In my opinion you must have Barbecued Sweetcorn with Roasted Pepper. Honey and Sumac Salsa Dressing, on your next BBQ menu, because a Barbie isn't a barbie without sweetcorn. Lightly chargrilled corn on the cob makes the perfect side dish for your BBQ Spread. Instead of having plainly roasted sweetcorn you can jazz up your corn on the cob with this Barbecued Sweetcorn with Roasted Pepper Salsa Dressing. Everything in the salsa gives the corn an extra kick, it is rich in flavour and colour without being overpowering!
Luckily our Bank Holiday Weekend was really sunny, the sun was out and shining down and it was time to crank up the barbie! And we enjoyed so many finger-licking and moreish BBQ dishes along with Barbecued Sweetcorn with Roasted Pepper, Honey and Sumac Salsa Dressing.
More Red Pepper Recipes-> Carrot, Tomato and Red Pepper Smoothie | Red Pepper and Chilli Chutney for Cheese | Eggless Oats, Red pepper, Coriander and Pine Nut Biscotti | Red Chilli Pickle
Notes:-
You can use red chilli powder or dried red chilli flakes if you can't find paprika.
Instead of Honey, you can use agave nectar, maple syrup or date syrup.
Treat yourself or your friends and family right with these extra dark and dreamy, healthy and fuss free Vegan Mocha Chia Seeds and Mixed Nuts truffles on any occasion or just grab one and pop in your mouth whenever you are low on energy. They are easy to whip up, a batch of these can be made within 5 minutes just with some good-for-you ingredients. All you need is a food processor to blend everything together.
From time to time I whip up healthy and fuss free treats like No bake buckwheat and cacao bars, , No bake coconut and fox nut bars, No Bake protein packed Bites , definitely I would bake these comforting Masala Chai Tea Granola Bars. when I have lots of time on my hands.
These truffles are sweetened with soft and juicy Medjool dates, and healthy fats derives from raw nuts rather than cream or butter, and obviously these little tiny but mighty chia seeds are here to perform their magic. That means each of these little delicious truffle has healthy protein and fibre along with chocolate and coffee deliciousness!
According to health experts Medjool dates are the healthiest natural sweetener with bucket full of good benefits.
The base of this recipe is dried fruit, but they don't contain any refined sugar, the dates in these truffles makes them sweet, but they won't send you in sugar coma as nuts and chia seeds will balance it out as they are full of protein. Chia seeds are my favourite go-to add in for so many things.
These filling and portable truffles are addictive, but if you are trying to keep things on a healthy side you don't want to devour the whole batch in one go. Have just one or two as treat!
These truffles make a perfect edible gift for those who appreciate homemade and healthy stuff.
Are you thinking what I am thinking?, these truffles are the perfect solution, why don't you prepare these truffles and give it to your mum as a Mother's Day gift, because mums love edible gift because they are delicious and come straight from the heart.
Notes :-
Instead of mixed nuts, you can prepare these truffles only with one kind of nuts.
Omit coffee powder to make this completely raw.
Unsweetened Cocoa powder can be used if you can't get hold of raw cacao powder.
If you are not using high quality soft dates, soak them in a warm water for half an hour, then discard the water and dry off dates very well.
Although these truffles are made with good-for-you ingredients and 100% natural be sure not to binge on these, especially if you are suffering with high sugar levels as they contain a lots of sugar from dates.
Rajasthani Bajra Raabdi - Bajra flour Porridge. This is an easy and fuss-free recipe, healthy thick gruel prepared with pearl millet flour, yogurt, and salt, that's fermented overnight to make Raabdi.
This recipe is perfect for summer months as it has cooling down properties but you can have this raabdi piping hot in winter seasons too.
Rajasthani Bajre Ki Khatti Raabdi might well be for times like these when brutal heat shows no mercy. Then answer it with this mildly savoury, healthy, cooling and refreshing raabdi, a thick gruel prepared with basic ingredients - Bajra flour ( Pearl millet flour ) plain yogurt and salt. Raabdi, a common and traditional dish which is very dear to folks of the state of Rajasthan.
On a previous night, you would mix bajra flour, buttermilk ( Chaas ) and salt in a black clay pot ( an earthenware pot ) and let it simmer on a very low flame until the mixture thickened then leave it a whole night to ferment. Next day mid-morning serve this raabdi with buttermilk.
Bajra Raabdi is a best breakfast or brunch to stay cool and hydrate during scorching summers.
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 Recipe Share by TextI bet you didn't think you'll ever read those words in one sentence! Hear me out. This blueberry smoothie is made with blended cooked buckwheat and cashews. Full of berry flavour and the buckwheat and cashews make it extra thick and creamy.
Farali Bhinda is easy to prepare, flavourful and a delicious sabji without onion and garlic, thus it can be eaten while you keep fast. Fresh and tender Bhinda cooked in aromatic Gujrati Masala with capsicum and tomatoes and garnished with roasted peanuts and fresh coriander leaves for extra flavour and crunch.
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| Spicy Okra Capsicum and peanut Stir-fry |
| Farali Bhinda Capsicum |
This dish can be paired with Daal, plain rice and round and soft Gujarati rotlis. I served mine with farali thepla
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 Recipe Share by TextFarali Ratalu or kand sabji is a strong contender in the race of the most delicious fasting recipes! This delicious purple yam sabji is prepared with a few basic spices and herbs and is ready to eat within minutes.
In this recipe, steamed purple yam is cooked in an aromatic tempering with cumin seeds, curry leaves and green chillies then garnished with fresh coriander. For sure, the highlight is the addition of roasted peanuts which take the dish to another level!
As an alternative to yam, you can prepare a similar vrat recipe of shakarkandi bateta nu shaak.
We mostly eat purple yam in Gujarati surti undhiyu, but recently we have also started loving this new, quicker recipe.
We add roasted peanuts to the stir fry which is a favourite in other recipes too such as potato and peanut stir fry, potatoes in peanut sauce, and corn on the cob curry in a peanut gravy.
Apply some oil on your palms or wear catering gloves before you start to peel the skin of the ratalu as you might get itchy hands afterwards.
After peeling submerge the cut pieces in cold water to prevent them from turning dark.
Printable recipe card with exact measurements and methods below.
1. Peel and cut pink yam into cubes.
2. Cook yam in an M/W for 7-8 minutes with little amount of water or steam on the stove.
3. Heat oil in a kadai, add cumin seeds and curry leaves.
4. Add chillies and ginger and stir-fry for few a few seconds.
5. Then add cooked yam, salt, sugar, pepper and peanuts, mix well.
6. Let the yam cook for a couple of minutes, keep stirring gently.
7. Turn off the heat, add lemon juice and coriander.
8. Serve hot with chilled yoghurt and farali kuttu ki puri.
4. Rajgira Kadhi - Farali Kadhi
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 Recipe Share by TextIn this Farali Buckwheat Upma buckwheat groats are cooked with colourful vegetables, nuts and a delicious tempering with cumin seeds, green chillies and curry leaves. It is easy to prepare and Hindu-fasting friendly. However, it can be enjoyed throughout the year - I definitely do!
Farali food is far from restrictive. There are so many delicious Navratri and vrat recipes - from breads, main dishes, sides and even sweets!
Some favourites of mine include buff vada (farali pattice), kuttu ki puri with boiled potatoes and this simple but delicious potato peanut bhaji. The best end to the meal has to be rajgira sheera with mawa.
Buckwheat groats are simple but so, so good in this recipe and a great alternative to semolina. I also use buckwheat in my blueberry, buckwheat and cashew smoothie.
I'm a huge fan of upma in all it's varieties. You can find my seviyan upma and murmura upma for something a bit different.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Chickpea cakes have become my new to-go wholesome lunch option. The flavours are delicious but not overpowering, making them great to pair with salads or spicy sauces.
The recipe is straightforward - add the ingredients to a food processor, blend, shape into patties, coat in oats and cook.
The tang from the sun dried tomatoes lifts up the mild and creamy chickpeas with the basic spices and herbs and the oats provide beautiful crunch on the outside.
You'll also like my rajma tikki (Indian style red kidney bean burgers).
Chickpeas/Garbanzo Beans - This recipe is made using home cooked chickpeas (first soaked then cooked in the Instant Pot). You may use canned chickpeas too.
For the best results make sure to rinse and drain your chickpeas, then pat them dry using a kitchen tissue paper or leave them in the colander or on a clean kitchen towel for a couple of hours to drain the moisture. This will help prevent your chickpea burgers/cakes from falling apart.
Sun-dried Tomatoes - They add lovely tang to this recipe and keeps falafels tender in the centre. Sun-dried tomatoes are available in most of the supermarkets. They comes in a jar stored in oil and dried herbs.
Also available in dried form too (without oil).
Herbs - I have used a combination of cilantro/coriander, basil and parsley. You can leave out any of the herb if it is not available or don't like the taste of it.
Nuts -I have added a handful of cashew nuts. I always love to use broken cashews whenever I am going to grind them. If you are not a fan of cashew nuts replace with almonds, hazelnuts or any other kind of seeds.
Onion-garlic - I have used red onions but feel free to use white, yellow or green onions. A small amount of garlic. If fresh onion or garlic is not on hand, use garlic paste/puree/powder/granules.
Spices - I have not used any exotic spices in this recipe. Only a pinch of red chilli flakes and freshly ground black pepper. Feel free to use cumin, coriander or even a tiny pinch of cardamom if you fancy.
Porridge Oats - For extra crispy layer and to add crunch I have used oats. To keep these gluten-free skip it totally or use gluten-free oats.
Ensure you dry off as much moisture from your chickpeas as possible. See how to reduce moisture from your chickpeas above in the Ingredients section.
First place sun-dried tomatoes, garlic, onion and cashews in the food processor bowl and pulse it a number of times. Stop once you see mouldable mixture. Don't over process to avoid creating a smooth texture like paste or hummus.
Then add herbs (make sure herbs are without mature stems) and chickpeas and other spices. Pulse a couple of times until you have a mouldable mixture again.
Place the mixture, in the refrigerator for half an hour (if not in hurry to make).
Take a scoop of mixture, and mould them into round patty shape and roll into oats.
Cook them on the stove top, air fry or bake them.
Preheat the air fryer at 190C for 5 minutes.
Place the tin foil in the air fryer basket then place chickpea burgers on top. Spray with oil and air fry 8 minutes.
Turn half way though spray oil on the exposed side and air fry again.
Once light golden, remove.
Heat non-stick or skillet pan over a medium heat.
When the pan is hot, carefully place the patties and fry with a very little oil on both side until light golden.
Spray the patties with oil and then place them in the oven at 200C to bake for 25 minutes, making sure to flip them after 10-15 minutes.
Remove as much as liquid/moisture from the chickpeas before starting this recipe. You can do so by placing the chickpeas on a clean kitchen towel or leave it in the colander for a couple of hours.
Dry them manually using a kitchen paper towel or if you have some time on your hand dry off them on a hot skillet (low heat) in the oven or air fry for 5 minutes to help cook off some moisture.
Don't over process the mixture, if you do you'll end up with hummus. We want a mixture that is mouldable yet has great texture inside too.
Make sure to brush or spray oil before you put them in the oven/air fryer to achieve lovely golden colour.
Enjoy as it is for a healthy meal with salad or grilled vegetables and air fryer sweetcorn or air fryer chunky chips/fries
Serve them on a wholemeal burger bun, tortilla or pitta bread with a variety of toppings such as tomatoes, cucumber and shredded red or white cabbage for a healthy and filling meal.
Devour them on their own dipped in garlic lemon tahini sauce or mint and yogurt sauce with fresh salad and sometimes with oven-baked sweet potato wedges.
Why not serve them in a bowl with cooked brown rice or quinoa and additional greens and raw vegetables.
Enjoy with salad.
You can store prepared mixture in the fridge for up to 2 days.
You can store these Chickpea bites for later or for meal prep. Once completely cooled place them in an air tight container and keep in the fridge for up to 5 days.
To reheat put them in the oven or pan fry until thoroughly cooked.
You can also freeze these bites, cooked or uncooked. First lay them in single layer on the baking sheet, once frozen put them in the airtight container.
If meal prepping I like to serve them with Turkish Tadka Hummus, Instant Pot Orzo Salad and fresh salad.
Can I use canned chickpeas?
Yes, you can. Make sure you rinse first to remove extra salt then drain and dry off.
Are these chickpea bites vegan and gluten-free?
These chickpea bites are suitable for vegans, but not gluten-free. To make gluten-free skip oats or use gluten-free oats.
Why my chickpea patties falling apart?
There could be two reasons for that your patties not binding or your dough is not coming together. It could be that your mixture has lots of moisture in it - add a spoonful of wholemeal flour, extra oats or for gluten-free version add dry roasted gram flour.
Second reason that your mixture could be very dry-in this case add a tablespoon of tahini or water.
Notes :-
Make sure water is well drained from the cooked chickpeas to reduce moisture.
Ground almonds can be used instead of cashews.
These cakes freeze well.
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 Recipe Share by TextThis Dhaba Style Dal Fry is a delicious Indian dish prepared with lentils, onion tomato masala and Indian spices. The dal is tempered in ghee for an incredible rich flavour that tastes just like Indian restaurants or dhabas.
Serve this Punjabi dal fry with Jeera Rice or Indian flatbread.
Included are Instant Pot and pressure cooker recipes for cooking the dal.
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Thai style Squash and Sweet Potato Noodle Soup, easy and truly soul-warming and satisfying one that is good for the body and soul!!! This soup has a depth of flavour, warm and punchy with fragrant spices, and mellowed down with rich coconut milk. This soup is superb on its own but also great with crusty bread or rolls too.
Nothing is more comforting than a bowl of warm soup in your hands once the weather starts getting cooler day by day, and the other most comforting thing is when your soup is made from scratch and every spoonful soup becomes blissful for you, soup gives you almost immediate gratification !
We make and enjoy a couple of types of new soup with new flavours every season, but soups made with Squash always remains the top choice for everyone in the family. Winter squash adds a bulkiness to the soup and makes the soup more filling. Thai Style Squash and Sweet Potato Noodle Soup is a new avatar of Thai Style Squash Soup, a couple of new ingredients made an entry in this soup such as Red Thai Curry Paste, Fresh lemon grass and Noodles.
You will need :-
Method :-
Pre-heat the oven to gas mark 7.
Place squash and sweet potato chunks on the baking tray. drizzle some oil , salt and pepper.
Roast until done, it will take about 20-25 minutes.
Meanwhile, cook rice noodles according to packet instructions.
Heat oil in another pan, add curry paste and fry for a couple of minutes.
Add bashed lemon grass.
Add coconut milk and vegetable stock and soy sauce.
Let it simmer for 3-4 minutes.
Meanwhile whizz up roasted squash and sweet potato ( leave some for garnishing ) with couple of ladlefuls of the liquid ( Coconut milk and vegetable stock )
Add to the simmering soup and cook a further minute or so.
Then add the lime juice.
Divide the cooked rice noodles between the serving bowls, ladle over the soup and garnish it with the roasted squash and Thai basil leaves and red chillies.
Enjoy !
Recipe inspiration - Waitrose - Thai Style Squash Noodle Soup
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Daal Bafla is an ultimate comfort food for this autumn season, steaming bowl of creamy and spicy daal loaded with favourite ingredients which you can enjoy with steamed and deep fried savoury flaky bread (Bafla) Being connected to Rajsthani roots, we always had Rajsthani food and it's colourful culture influences in our life and I still do carry that here too in my own home. So now and then when we feel like to have extra spicy food, couple of our favourite Rajsthani dishes appears on the dining table.
Felt so good after all rich and delicious Diwali binge eating 🙂
Notes :-
This Bafla Baati can be boiled in water for 25-30 minutes before deep frying.
VEGAN, can omit Ghee.
You will need :- Bafla
Method :- Bafla Baati
To prepare Bafla Baatis , place all the Bafla ingredients in wide plate except oil for deep frying.
Knead the stiff dough using water.
Divide the dough into equal portions and make balls , slightly flatten them and make a hole. you will have a doughnut.
Steam over water about 25-30 minutes.
Remove it from the steamer, let it cool a little.
Heat oil in a kadai and deep fry until little golden.
Remove it from the kadai and serve them with ghee, garlic chutney and daal.
Method :- Daal
To prepare creamy and spicy Daal, prepare for tadka .
In a kadai or non stick pan heat oil, add all the whole spices and cumin seeds.
Add hing and dried red chillies.
Once they crackle add ginger-garlic paste and saute for few seconds.
Then add green chillies and chopped onion.
Fry the mixture until onion turns little pink and oil starts leaving the sides of the pan.
Now add all the masala and cook for couple of minutes.
Add couple of spoon water, so masala doesn't stick to the pan.
Add boiled daal and salt, add more water if daal is too thick.
Bring it to boil and simmer daal for 15-20 minutes.
Add garam masala and lemon juice.
Turn off the heat, garnish the daal with fresh coriander.
Serve piping hot daal with Bafla, ghee and garlic chutney.
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Kesar, Badam and Elychi Balushai / Badusha a delicacy you must prepare on Diwali, A crispy melt in your mouth delicacy with a soft flaky saffron and cardamom centre, a unique taste you won't forget in a hurry because every mouthful is a truly pleasurable and memorable experience!
Diwali is a time for nostalgia and traditions, for family gatherings and for remembering moments in time and Diwali magic fills your hearts with joy but the sounds, images and the smell make it even more significant.
And amidst the festive atmosphere, I have prepared Kesar, Badam and Elychi Balushai, a slight variation compared to traditional Balushahi. The original Balushai recipe does not have kesar, badam and elychi, but I took the risk to give it a try and it ended up tasting even better. So let's see the recipe...
Notes :-
If you prefer plain Balushahi, omit saffron, cardamom and almond meal.
Do not knead dough too much.
Fry balushahi on a very low heat to make sure they get well cooked inside.
Sugar syrup must to stay on one to one and half string consistency.
You will need :- Dough
You will need :-
Method :-
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Traditional Gujarati suvari are thin, crisp, lightly sweet fried crackers made with flour, sugar, and ghee. They are delicate, airy, and perfect with a glass of milk or masala chai.
Although these delicious crackers are specially made for Diwali, we don't serve these to guests. Nowadays it is considered as old fashion but for family members, it's a favourite tea-time munchies during the festive holiday.
Traditional Suwari is normally made without any flavours, but I made small batch with cardamom flavours along with plain Suwari. If you are a fan of traditional recipes, make it on this Diwali !
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 Recipe Share by TextPaneer Doodh Poha, another version of Doodh-Poha. It is a delightful and rich dessert to serve on Sharad Poornima or Poonam. This easy to prepare dessert is made with Paneer, rice flakes, milk and sugar and adorned with slivers of nuts and edible rose petals.
On Sharad Poornima we prepare Doodh Poha, but I can't help myself in tweaking an authentic recipe and prepared in the past coconut mango doodh poha
Serve with Dakor Na Gota ,Kaju and date stuffed Bhajiya or Bread pakora with aloo and chutney stuffing
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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Meethi Khajalis are a traditional sweet Gujarati snack. Meethi Khajli is deliciously crispy outside and delightfully flaky and melts in your mouth. Perfect as a snack with hot beverages or serve as a sweet or mithai. Although Khajali is considered as snack but sweet ( Meethi ) Khajli remains the most favourable choice for festivals and happy occasions.
If you are in a mood for savoury Masala Khajli, go ahead and check it out.
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 Recipe Share by TextThis Farali Paneer Makhana Curry is creamy, rich and luxurious. It's the kind of vrat-friendly curry that still feels like something special. Soft paneer, roasted makhana and peppers sit in a white cashew-seed gravy, with saffron, white pepper and ghee giving it that gentle shahi flavour without onion, garlic or tomato.
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Technique
Farali cooking can feel tricky because you are building flavour without many of the usual curry ingredients.
There is no onion, garlic or tomato base here. Instead, the sauce is made from cashews, white poppy seeds and melon seeds, which give the curry body, richness and a smooth white gravy.
If you like rich curries made without onion and garlic, you may also like my niramish paneer or paneer vegetable makhanwala, but this farali version is much milder and uses a white gravy instead.
The whole spices are bloomed in ghee first, so their flavour infuses the fat before the sauce goes in. This gives the curry more depth without needing a heavy masala.
I've also made some recipe improvements since first publishing this post in October 2016. I now also cook the paneer and peppers in ghee before adding them to the sauce. Before, we add them directly to the cooked gravy. This is important because the curry only simmers briefly at the end. If the paneer and peppers go in raw, they do not get enough time to soften or take on flavour.
I use the same idea in recipes like paneer tikka masala, where cooking the paneer before it goes into the sauce gives a better texture and flavour.
You’ll find the full ingredients list with measurements in the recipe card below, but these notes are worth reading first. They explain the small ingredient choices, swaps and texture cues I’ve learnt from making this recipe.
Paneer
Use the freshest paneer if possible. You can use shop-bought paneer or make homemade paneer if you want a softer, fresher texture.
I like to cook the paneer in ghee until it has a few small golden spots. You do not need to fry it until crisp. The aim is just to give it a little colour and stop it tasting raw in the finished curry.
Makhana
Makhana, also called fox nuts or lotus seeds, should be roasted until crisp before adding to the curry. This keeps them light and removes any raw taste. Add them near the end so they soften slightly in the sauce without collapsing completely.
If you have extra makhana, use it in makhana kheer for a sweet farali recipe.
Peppers
When we first published this recipe, we used only red bell pepper. Since, I've also been adding green bell pepper. Red pepper gives sweetness, while green pepper gives a more savoury flavour. That balance works really well in this mild, creamy white curry.
I cook the peppers in ghee with the paneer first so they soften before going into the sauce.
Cashew, poppy seed and melon seed paste
This is the base of the white gravy. Cashews give creaminess, white poppy seeds add body, and melon seeds help make the sauce rich without onion, garlic or tomato.
Blend the paste as smoothly as possible so the curry does not feel gritty.
Whole spices
Whole spices are important here because the sauce itself is mild. Blooming cardamom, cinnamon, cloves and bay leaf in ghee gives the curry a gentle warm flavour before the nut and seed paste goes in.
I like using homemade ghee here because it carries the flavour of the whole spices beautifully.
White pepper
White pepper suits this curry better than red chilli powder because it adds heat without changing the colour of the white gravy. It also keeps the flavour soft and warm rather than sharp.
For a stronger pepper-led paneer curry that is not farali, try my paneer kali mirch.
Saffron
Saffron makes this curry feel festive.
You only need a small pinch. Too much can overpower the mild sauce. It doesn't add a lot of flavour, so if you don't have it, simply skip it.
Rock salt
Use rock salt or sendha namak for farali days, if that is what your family uses.
Adjust for your family’s vrat rules
Some families avoid certain vegetables, spices or ingredients during fasting. Use this recipe as a guide and adjust it according to your own tradition.
I serve this curry on farali or vrat days with kuttu ki puri (with potato) or farali palak poori.
For a fuller farali meal, add moraiyo, farali kadhi with rajgira or farali muthiya.
For something sweet afterwards, try rajgira sheera or farali magas.
If you are not cooking for fasting days and want another rich white or creamy paneer curry, try shahi paneer, paneer pasanda or khoya kaju.
Is makhana farali?
Makhana is commonly used in farali recipes and fasting dishes, but again, family rules can vary.
Can I make this without poppy seeds?
Yes. Use extra cashews and melon seeds if you cannot get white poppy seeds. The sauce will still be creamy.
Why do you cook the paneer and peppers first?
Because the curry only simmers briefly at the end. Cooking them first means the paneer and peppers are not raw when they go into the sauce.
Why use green pepper as well as red pepper?
Green pepper adds a savoury flavour, which balances the mild, creamy and slightly sweet white gravy.
Can I make this paneer makhana curry ahead?
You can make the sauce ahead, but add the roasted makhana near the end so it does not become too soft.
Can I make this when I am not fasting?
Yes. It is still a lovely mild paneer makhana curry that is elegant enough for special occasions. I've served it with poori and masala lachha paratha and it went down a treat!
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Vegan Pumpkin Spiced Biscotti, I bet you won't be able to resist them. Traditional biscotti with an autumnal flavour that can last for weeks ( not likely to happen in my house ). These pumpkin biscotti are loaded with spices, studded with toasted almonds and plenty of pumpkin flavours. They are perfect accompanied with your pumpkin-themed coffee.
We love pumpkin, but I rarely use in baking but this time I had a perfect occasion or an excuse. My mum brought a different kind of squash and pumpkin, from PYO farm. We ate them roasted, simmered delicious curry with it and enjoyed in Moroccan vegetarian Tagine.
Mango and mixed Nuts and Oat, Red Pepper and Coriander Biscotti recipes
Notes :- Instead of almonds Pecan can be added too.
You will need :-
Method :-
Preheat the oven to gas mark 4, 350F or 180C.
In a big bowl combine sugar and melted coconut oil.
Add pumpkin puree and vanilla extract and whisk until well combined.
Now add flour, cornmeal, salt, baking powder and pumpkin spice and mix everything but try not to over mix.
Add chopped almonds or pecans and mix just once.
Line a baking sheet with parchment paper, divide the batter into four equal parts and place on a flour surfaced board.
Now pat each half batter and shape them into a log around 10 inch long, 1 inch thick and 3-4 inch wide.
Place on a baking tray and bake 35-40 minutes until firmed.
Cool about 10 minutes on a wire rack, then place them onto chopping board and cut biscotti into a thin slice using serrated knife.
Place the cut biscotti on a baking tray again and bake them about 15-20 minutes or till lightly brown.
Remove them from the oven and let it cool on a wire rack.
Can be store up to 2 weeks in loosely in air tight container.
Serve with tea or coffee.
Recipe loosely adapted from here
A vibrant and flavourful rice dish made with basmati rice, grated beetroot, spiced tofu, and a punchy mustard base. Lightly spiced and aromatic, this is a wholesome vegetarian meal perfect for lunch or dinner.
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 Recipe Share by TextThis Eggless Strawberry Pastel de Tres Leches cake is rich, creamy, dreamy and heavenly! It is a three milk cake in which an eggless sponge is soaked in three types of milk. Perfect for special occasions.
Bedmi Paratha ? Yes don't be surprised, you can make and enjoy Bedmi Paratha as much as you like to enjoy Bedmi Poori. Bedmi Paratha are just as tasty as the Bedmi Pooris and these paratha can be enjoyed with rasadar aloo ki Sabji.
If you are of Indian origin, you must know what I am talking about, one of the best breakfasts of the region of North India - Few years back I had the chance to enjoy Bedmi Poori with Aloo ki Sabji on my trip to India in Delhi.. since then I wanted to try it.
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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Panchamrut is one of the simplest prasad recipes we make at home for pooja. It takes less than 5 minutes and almost anyone in the house can make it. Also known as Panchamrit, Panchamruth, Charnamrut or Charanamrit, it is made with five main ingredients: milk, yoghurt, ghee, honey and sugar.
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Panchamrut is a simple prasad made for pooja and Abhishek.
The name refers to five nectars or five main ingredients.
Different families may make it slightly differently, but the base is usually milk, yogurt, ghee, honey and sugar.
Some people call it Panchamrit. Some call it Charnamrut or Charanamrit, especially when it is offered during pooja and served as prasad afterwards.
In our home, we make it fresh, offer it during pooja, then serve it the same day.
Yogurt
I like using homemade yogurt when we have it, but any plain yogurt works.
Whisk it smooth first so the Panchamrut has a slightly creamy texture rather than little lumps of yogurt.
Milk
Any milk works here. Use what you normally have at home.
Ghee
My go-to is homemade ghee for the best rich flavour but store bought works too.
It does not really matter whether the ghee is melted or soft. Once it mixes with cool yogurt and milk, it may naturally firm up slightly anyway.
Honey
I prefer using regular honey in this recipe that is easily available in any grocery store.
Sugar
I like to use regular granulated sugar which keeps white colour charnamrit.
Water
Traditionally, Gangajal may be used.
For a practical home version in the UK, I use spring water or mineral water.
Tulsi
We add fresh tulsi whenever we have the plant at home. If you cannot get fresh tulsi, simply leave it out.
Saffron
Saffron is optional, but it adds a lovely flavour and colour.
Some regional or temple-style Panchamrit recipes include makhana, nuts or fruit, but this is the straightforward version we make at home for pooja.
I don’t follow a strict ritual sequence at home, but I always whisk the yoghurt first before adding the milk, honey, sugar, water and ghee. This keeps the Panchamrut smooth, slightly creamy and easy to drink. If your family follows a particular pooja tradition, use that order instead.
We usually make panchamrut for poojas at home. It is then served after the offering.
For Janmashtami, I like serving it alongside dhaniya panjiri prasad.
If making this for Diwali pooja, browse these Diwali dinner menu ideas for inspiration.
For satyanarayan ni katha, we make it with sooji no siro, poori and rasawalu bateta nu shaak.
Panchamrut is best made fresh. I make it the same day and serve it after pooja.
Because it contains milk and yoghurt, keep it refrigerated if you are not serving it straight away.
I would not make it days in advance.
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 Recipe Share by TextThis Dhaniya Panjiri Prasad is one of the most unique sweets we make for Janmashtami. It is warm, aromatic and deeply flavoured. I make it in a quick 10 minutes with roasted coriander powder (not the seeds), ghee, nuts, makhana, coconut and sugar.
We offer this prasad to Lord Krishna along with panchamrit.
Note – This recipe has been updated from the archives – first published in August 2016. I’ve added new step by step images and content, the recipe remains the same.
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Dhaniya panjiri is a traditional Janmashtami prasad made with coriander, ghee, sugar, nuts and other simple ingredients.
It is usually offered to Lord Krishna during Janmashtami.
The main ingredient is coriander, which may sound unusual in a sweet recipe. But this is not raw coriander flavour.
The coriander is gently roasted first, which releases its oils and deepens the flavour. The result is warm, fragrant and surprisingly beautiful.
At Janmashtami, our festive spread usually includes moraiyo, farali potato-peanut bhaji, and farali kadhi, along with a sweet treat like Mathura peda or plain Greek yogurt shrikhand. Sometimes we also make other barfi peda recipe variations.
[feast_advanced_jump_to]Full ingredients list with measurements in the recipe card below.
Coriander powder - I use coriander powder to keep this recipe quick. Traditionally, dhaniya panjiri can be made by roasting whole coriander seeds and grinding them.
I have tested both ways and found the difference was not big enough to justify the extra work. Good coriander powder works beautifully.
Ghee - the ghee is needed to toast the nuts in. You can also make homemade ghee from butter.
Powdered sugar - powdered sugar (caster sugar) mixes in easily once everything has cooled. Do not add the sugar while the roasted ingredients are still hot.
Desiccated coconut - desiccated coconut adds a little sweetness and texture. Toast it lightly so it smells fragrant, but do not let it brown too much.
Makhana also called fox nuts or popped lotus seeds, adds lightness and crunch. They're often used in farali recipes such as makhana kheer. Roast it until crisp, then roughly crush before mixing.
Tulsi leaves - also known as holi basil which is used here as a garnish. Tulsi plants are usually avalivle. If you cannot find them, simply skip.
For Gujarati temple style Panjiri:
You can make dhaniya panjiri ahead of time.
Let all the roasted ingredients cool completely before mixing with the powdered sugar.
Store in an airtight container at room temperature.
It is best enjoyed fresh, but it will keep well for a few days in a cool, dry place.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Porbandar Style Masala Khajali is a mildly spiced, deep-fried biscuits, have a bite of this Khajali and see how it crumbles into thin flakes and melts in your mouth. It is light, fluffy and a traditional Gujarati snack which is irresistible and tastes best with hot beverages.
Kopra/Topra paak adorned with fragrant dried rose buds and saffron threads, rich and colourful pistachio and almond slivers, the contrast of garnishing with elegance. This is darn delicious, rich, moreish and very delicate flavoured classic and traditional Indian sweet. Very popular in state of Gujarat. Pop one piece in your mouth and I am sure your taste buds will have an experience of heaven on the earth !!
Kopra/Topra pak can be prepared and enjoyed in any season and suits all occasions and festivals. Any religious occasion or if you have sweet tooth and cravings for something, make this coconut fudge. BTW guys, Kopra/Topra means coconut, and Paak means Cooked. As we Indians consider coconut is auspicious, this dish is absolutely fine for prasad, and suitable for those who observe fast.
Hey guys, just want to clear the confusion here, about Kopra/Topra paak and Coconut ( Nariyal Barfi ) Barfi, for both of the recipe ingredients and methods are almost similar, but if you want to make Kopra/Topra paak make sugar syrup with water and for Coconut Barfi make sugar syrup with milk.
So if you are celebrating Raksha Bandhan or any other happy occasions make a batch of this elegant looking rich and creamy Kopra/Topra Paak and see just what happens! I bet there will be no complaints 🙂
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 Recipe Share by TextThis Virgin Mixed Berry Caipirinha is a refreshing Brazilian-inspired mocktail made with fresh mixed berries, lime, mint and cream soda. Fruity, fizzy and ready in just 5 minutes, it's the perfect alcohol-free drink for summer BBQs, garden parties and warm afternoons in the sunshine.
With the Olympics taking place in Rio, Brazil felt like the perfect place to take inspiration from for my next barbeque. A classic Brazilian caipirinha is made with cachaça, lime and sugar, but I wanted to create an alcohol-free version that everyone could enjoy.
Since berries are at their best during the British summer, I gave the traditional recipe my own twist by muddling together strawberries, raspberries and blueberries before topping everything with cream soda for a light, sparkling finish.
This mixed berry version is sweet, tangy and incredibly refreshing. It's become one of our favourite drinks, on rotation with my clove and mint ginger beer, to serve alongside grilled food like my tandoori halloumi tikka skewers and summer mango chickpea salad whenever we're eating outside.
You can muddle the berries, lime and mint a few hours ahead and keep the mixture covered in the fridge until you're ready to serve.
When it's time to enjoy, simply divide the fruit mixture between glasses, add plenty of ice and top with cream soda. This makes it ideal for entertaining as you won't be preparing individual drinks while your guests are waiting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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