This Strawberry Goat Cheese Salad with Watercress, Spinach and Arugula is the perfect summer salad. Enjoy as a light main or as a side. It's easy to customise to suit your taste and dietary needs.
Serve as a side dish to this Potato Tart with Lemon, Thyme and Garlic
Phirni is a traditional creamy dessert, prepared with ground rice, milk and sugar and set in a small earthen pots. It's garnished with nuts, edible silver leaf and rose petals. I've added caramel for a fusion twist.
If you are a caramel fan, see my Salted Caramel Peda.
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 RecipeThese Khasta Aloo Matar Kachoris are deep-fried pies stuffed with a delicious and flavourful filling made with mashed potato, green peas, aromatic herbs and spices.
Aloo Matar Kachori, good old kachoris with good old masala chai. Flaky and crispy, it tastes delicious by itself or can gobble a couple of them with lip-smacking hot green chutney and tangy Tamarind Chutney.
It is well known that Indian street food Samosas have broken all geographical and cultural barriers to become world-famous but well-made kachori can beat samosa any time!
It's been a long time since I fried some kachoris, and definitely, it was worth the effort as they came out so well, so flaky, crispy and crumbly and surely packed with so much flavour. In Gujarat, these delicious kachoris are served as a snack any time of the day and sometimes it takes place as Farsan in Gujarati Thali.
In the past I have prepared Garlic Lilva Kachori, Poha kachori and Dry fruit Masala Kachori , they were phenomenal !!!
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 RecipeAloo Gobi Matar is a homely North Indian curry made using cauliflower, green peas and potatoes. I make it as a sabji or "dry" style and it's perfect as a main or side dish.
Manda (Roti), flatbread hails mainly from the country such as Pakistan, and a traditional element in Mughlai cuisine usually served on happy occasions. Also looks similar to Roomali roti which is made in India too.
Sticky but soft dough made with plain flour and milk, and flavoured with aromatic spices like saffron, Cardamom and Nutmeg and rolled very thin then stretched by hands, quite larger in size than normal, almost translucent and cooked only for few seconds on a giant inverted clay pot ( In Hindi it's Matka )
Topped with aromatic Ghee, supple and melt in your mouth Manda Roti, usually served folded like a handkerchief. Should be relished hot and with Mughlai curry and Tandoori Dishes. I served mine with Mixed vegetable curry.
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Shakkaria no Siro, a Gujarati sweet delicacy prepared on fasting days. So simple to prepare yet so delicious with delicate and unique flavour. Generally this Siro made with Boiled sweet potato, sugar and milk and flavoured with few aromatic spices but I love to make Shakkaria no Siro very rich by adding khoya to it.
You will need :-
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Upgrade your lassi with Mango, Passion Fruit and Coconut Lassi, a tropical fruit blend prepared with vegan coconut yogurt, fresh mango and passion fruit. Bursting with exotic flavour, it's my go-to way to cool down on hot summer days. Bonus, it's so easy to prep - just a quick whizz of all the ingredients in a blender!
Note – This recipe has been updated from our recipe archives with new images and content. I have adapted the recipe to make it vegan. First published in April 2016.
[feast_advanced_jump_to]This is my take on a classic mango lassi but with a tropical upgrade. I’ve always loved the combination of mango and passionfruit (it worked so well in my mango passionfruit melting moments), and it just made sense to bring those flavours into a lassi.
Adding coconut was a natural next step. It’s one of my favourite flavour pairings on the blog, and it gives this lassi a rich, creamy texture without any dairy.
It's the perfect drink for when:
I usually serve this with something spicy on the side. Indian fusion tandoori cauliflower tacos are a favourite, or a spread of crispy snacks like pyaaz kachori pinwheels.
And if you’ve got more mangoes to use up, there’s plenty to explore: from vegan avocado mango sushi to something more unique like mango chilli houmous.
Hayley x
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Mango - I've used chunks of mango for this recipe. Use fresh mango where possible but you can also use frozen.
In the months of April/May until June, you can find Indian mangoes in some supermarkets and most Asian grocery stores. Indian mango have an unsurpassed taste and if you can, it is worth sourcing these although you can do without for this recipe.
You can also use tinned mango pulp if you cannot find fresh mango. This is usually sweetened so you may not need extra sugar.
Passionfruit - Mango's best friend in this recipe. Buy fresh passion fruit and scoop out the beautiful flesh.
Coconut yogurt - I love the richness that a dairy free coconut yogurt brings so that's what I've used here. If you can't find it, use coconut milk and a plain dairy free yogurt.
Sugar - if your mango is not sweet enough, add some white granulated sugar. Alternatively, use agave syrup, maple syrup or honey. You could also add 1 banana to sweeten - in fact, it'll taste even more tropical.
Milk or water - add a plant based milk or water to thin out the lassi as needed.
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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Mango Passion Fruit Melting Moments, these great little 'light as a feather' meltingly crisp style biscuits or cookies are A-M-A-Z-I-N-G !!
Sandwiched with aromatic mango and passion fruit buttercream, these biscuits live up their name by literally melting in your mouth, not kidding, try it, you will be smitten 🙂
The aroma of Mango and passion fruit buttercream landed me into a tropical paradise, I love these flavours. Did I mentioned that they were amazing ?!!
So, today I thought I'd feature Mango Passion fruit Melting Moments , prepared on Easter for our afternoon tea, but that would be lovely for any spring, summer entertainment or special occasions like Mother's or Father's day.
There's always a good time for Melting Moments !
These scrumptious melts are perfect as edible gifts, arrange them in a decorative box or jar and tie it with decorative ribbon with a tag saying ' these are dangerously addictive' 😛
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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I chose Channar Poli for Holi, because first thing my family loves Gulab Jamun to the core, whether it's Gulab Jamun, Kala Jamun or Sweet Potato and coconut Jamun, also these can be prepared in advance, stay fresh for almost a week, so you can enjoy Holi day fully.
You will need:-
Kale and Tofu Curry, shall we call it a cousin of Indian Palak Paneer 🙂 because it comes with a twist. A flavourful curry made with steamed kale, golden tofu cubes, cashew paste, tomatoes, and aromatic spices. Serve with naan, roti, paratha, or rice for a satisfying meal.
To my surprise, curry turned out so well, we can say that we can eat this every day, so delicious and creamy. Serve hot with Gujarati rotli, paratha or naan.
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 RecipeThese Stuffed Date Chilli Pakoras are a delicious festive snack made with mild green chillies filled with a spiced date, nut and coconut mixture, then coated in a crisp besan batter and deep fried until golden. Sweet, spicy and tangy in every bite.
These Bhajiya or Pakoda makes a magnificent tea time snack or one of the farsan for Gujarati thali. Stuffing can be made in advance and you can stuff chillies in advance too, just fry once guest arrives.
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 RecipeSumac Hummus - a twist on the classic! Spiced hummus is prepared with the tangy Arabic spice - sumac. It's a must try recipe that is so simple and easy to make. Perfect to go with homemade Instant Lavash Crackers from tortilla wraps - recipe included below!Â
Hummus is one of those dips that's incredibly easy to make and endlessly versatile. Once you've mastered a classic hummus recipe, you can create all kinds of flavour variations. Some of my favourites include caramelised onion hummus and roasted carrot hummus.
I love serving hummus with vegetable crudités, crackers, as a sandwich spread in my falafel sandwich, or simply by the spoonful.
These instant lavash crackers are the perfect pairing. Traditional lavash is a thin, crisp Middle Eastern flatbread made with flour, salt and water, sometimes with yeast and topped with sesame seeds.
This shortcut version uses wholemeal seeded tortilla wraps brushed with a little margarine and sprinkled with seeds, herbs and paprika before baking. In less than 10 minutes, you'll have crisp, crunchy crackers that are perfect for serving with hummus, baba ganoush, authentic Greek tzatziki or soft whipped goats cheese.
Ingredients:
Method:
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeThis Easy Dark Chocolate and Pistachio Fudge is rich, chocolatey and packed with crunchy pistachios, yet it couldn't be simpler to make. Using just a handful of ingredients and the microwave, you'll have smooth, creamy homemade fudge with hardly any washing up.
The combination of chocolate and pistachio hardly needs an introduction. I use it to make my chocolate pistachio barfi which is a hit every time I serve it!
Inspired by Nigella Lawson's Chocolate Pistachio Fudge, I've adapted the recipe slightly to suit the way I like to cook. Rather than melting everything in a saucepan, I make the entire recipe in the microwave, making it a quick, fuss-free treat that's ideal for busy days or last-minute edible gifts.
I also leave out the butter. With both chocolate and condensed milk already providing plenty of richness, I found the fudge still sets beautifully with a wonderfully creamy texture. I like using a dark chocolate with around 50–60% cocoa solids, which gives a rich chocolate flavour while keeping the finished fudge smooth and perfectly balanced.
If you're putting together a homemade food hamper, pair it with my creamy caramel fudge with cardamom for another sweet treat, or include a jar of apricot, sweet pepper and thyme chutney for something savoury. A selection of homemade preserves, chutneys and sweet treats makes a wonderful gift for Christmas, Diwali, birthdays or as a thoughtful hostess present.
Many chocolate fudge recipes include butter for extra richness and a softer texture. In this recipe, I found it wasn't needed. The combination of condensed milk and chocolate already provides enough fat to create a smooth, creamy fudge that sets beautifully once chilled.
Leaving out the butter also means one less ingredient to measure, making the recipe even simpler without compromising on flavour or texture.
These little squares of chocolate fudge are perfect with a cup of floral Indian cardamom tea or a strong coffee, but they're also wonderful as part of a homemade dessert platter.
Chocolate fudge is an ideal make-ahead treat. Prepare it a day or two in advance, then store it in an airtight container in the fridge until you're ready to serve.
It also makes a fantastic edible gift as it travels well and keeps its shape once chilled.
Usually this happens if the chocolate-to-condensed milk ratio has changed or the fudge hasn't chilled for long enough. Leave it in the fridge for at least 4 hours, preferably overnight.
Yes. Wrap the pieces well and freeze for up to three months. Defrost overnight in the fridge before serving.
Stored in an airtight container in the fridge, it will keep well for around 2 weeks.
Yes. You can gently melt the chocolate and condensed milk together over a pan of barely simmering water before stirring through the remaining ingredients.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeFarali Patra is the vrat friendly version of the authentic Gujarati patra. I've replaced the gram flour with farali flour.
These farali patra are mildly spiced, sweet and tangy thanks to the addition of peanuts, coconut and yogurt.
As with my original patra recipe, I steam these and then temper the pieces with cumin, sesame seeds and curry leaves. I'm not a huge fan of the deep-fried version.
I serve them in a thali along with kuttu puri, farali potatoes in peanut sauce, crispy sabudana vada and singhare atta halwa.
Note :- If farali flour is not available, you can use moraiyo and rajgira flour together.
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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These baby potato dish is just not another potato recipe what you make everyday, but has a special value in your plate, these are flavourful, delicious and exceptional. Boiled baby potatoes, sautéed in the most amazing flavoured TADKA with minimum spices!
For this dish, tadka is flavoured with black pepper, curry leaves, roasted peanuts , sesame seeds and green chillies. Although I have added black pepper twice ( double the amount ) dish is not over powering with the pungent spiciness but actually enhances all the flavours !
Sesame seeds and Peanuts adds beautiful crunch and provides little balance as both ingredients are full of minerals and protein and makes a smashing combination. Although generally we peel the skin of the potatoes, with this recipe I have always used potatoes with the skin.
These lip smacking and finger licking baby potatoes are ideal for the Vrat or Upwas as they are cooked without any onion or garlic.
These yummy and irresistible potatoes can be enjoyed with mild plain Yogurt and Rajgiro Siro/Halwa ( Amaranth flour pudding )
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 RecipeVegetable Pulao, or Veg Pulao, is a delicious Indian one-pot rice dish. This pulao recipe is made with fresh vegetables and aromatic spices for a light main or side dish.
Pair it with this Cucumber Raita.
we all 'surrender' ourselves when we hear the word 'Turkish Delight' - A Narnia Treat !Â
It is dull, Son of Adam, to drink without eating," said the Queen presently. "What would you like best to eat ?"
"Turkish Delight, please, your Majesty." said Edmund.
Excerpt - The Lion, Witch and the Wardrobe.
"My parents gifted me the first Narnia book when I was 9 and I hurriedly read through it so that I could move onto the next book. In no time, I had finished the series and would then run to find my mum or dad to retell them the whole story!
I was elated when I found out that they were making a movie and I had my tickets booked well early so that I could watch it. My love for the world of Narnia has not yet diminished. I still watch the films and read the books with the same wonderment as before, 11 years on. One scene that stuck with me as a child was when the White Witch gives Edmund the Turkish delight to eat. To this day, if Turkish delight is ever mentioned in the house, someone will remember that scene! One time, I was watching a DVD of the Lion, the Witch and the Wardrobe and the Turkish delight scene came on. My dad snuck into the kitchen and produced a box of Turkish delights!! I had no idea they'd been hidden in the house for some time (fair enough, as I probably would have eaten the whole lot straight away). There was some comfort in eating the Turkish delight and watching the film covered in a blanket!"
So now we have set a new tradition, almost a ritual that once a year whole family get together and watch the Narnia movie trilogy during Christmas holiday and along with other snacks we would demolish a box of Turkish Delight !
Orange and Cinnamon Turkish Delight, exotic and gorgeous, it's amongst the humble confection but so popular and made just from cornflour and sugar. Great for sharing or gifting wrapped up in a gift box, perfect for a valentines gift! I followed the recipe's method exactly but in Ingredients, I added mixed citrus peel.
You will need :-
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You may like to check this Nimbu Mari Sev ( Lemon and Black pepper spicy noodles )
If you are planning a get-together, thinking of hosting a party or simply want to relax and enjoy some munchy snacks, definitely these will tempt you, air fryer Mexican Masala peanuts , Indian masala flavoured mix nuts .
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeThis rich and aromatic Doodh Pak is a Gujarati style rice pudding, made with basic ingredients such as rice, milk, and sugar. It is the quintessential Gujarati dessert made in almost every Gujarati household and is enjoyed with Poori/Puri.
This doodh pak recipe is flavoured with cardamom, nutmeg, and nuts and is a delectable dessert to be enjoyed with or at the end of an Indian meal.
Dudh Pak is mostly prepared during the festive season in Gujarati households. It can be prepared during Diwali but most commonly during Sheetla Satam (Sitla Satam).
This delicious and sinful Gujarati dessert is best served with Puri or Bhajiya (pakora)
See these other incredible Indian Milk Desserts/Sweets
Many of you asked us about the this recipe, A few asked me is it kheer? No, it's not! How? Kheer and Doodh Paak look similar. The ingredients are the same, but the method and final consistency is a little different.
Kheer is very creamy and thick.
In kheer recipe ratio of milk and rice is e.g. 1-litre milk and ¼ cup rice
For the method of making kheer, as soon as the milk starts boiling, we add rice and cook until everything until rice is almost mushy.
In kheer recipe, saffron strands can be added.
It is important to note that in doodh pak made in Gujarat is ONLY white in colour. Do not add saffron or other colourings as it will not remain white.
Doodh Paak translates 'Cooked Milk'.
In Doodh Paak recipe, it is very important that you boil milk first and milk should be concentrated and approximately 60% of the water content has to be evaporated and it should look like cream colour evaporated milk but should not become Rabdi or basundi.
Ratio of milk and rice should be 1 litre milk and 1 tablespoon rice.
In doodh pak, rice is only added after the milk is cooked properly.
Do not add saffron.
It should only be garnished with almonds and pistachio nuts.
Doodh Paak is creamy but not thick but can almost be drunk.
Whole milk or full fat milk
Sugar
Rice - I used basmati rice
Ghee
Cardamom
Nutmeg
Nuts - I used pistachio and almond slivers. You can optionally add charoli
Yes, you can. Use coconut, oat or rice milk. Note that the flavour will change slightly
Traditional Doodh Paak recipe is made without condensed milk, but can be used in making Rice Kheer.
To make Doodh Paak always use whole milk or full cream milk, it will be creamier and rich.
Always, use heavy base pan or kadai to make doodh paak, and continually keep stirring to get the best results.
Never leave milk-based recipes unattended, there will be a chance of milk getting burnt or sticking to the bottom of the pan.
Once Doodh Paak is made, cover the pan with a muslin cloth. This will prevent a milk skin forming on the top.
In a small bowl, add soaked rice and ghee, mix and set aside.
Add a splash of water to the pan before adding the milk - this helps reduce the chance of milk burning
Add the milk and simmer on a low flame. Remember to stir continuously to avoid the milk sticking to the bottom of the pan.
Allow the milk to cook until it becomes thicker then add the rice and ghee.
Keep cooking the milk on low medium heat until the rice is fully cooked and tender and the milk thickens.
Add in the sugar and stir well. Once the sugar has dissolved, remove from the heat. Add the spices and nuts.
Serve at room temperature or chilled.
Keep doodh pak stored in the refrigerator where it will remain fresh for up to 2-3 days.
You can also freeze doodh pak - place in a freezer safe container and freeze for up to 1 month. Allow to thaw at room temperature.
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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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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I can't believe it, why on earth I never baked Fougasse until few months back when by chance I switched on channels and watched Paul Hollywood's baking programme which was broadcasting on BBC2, I think it was repeated programme. He was showing how to make Sour dough starter and few baking recipes using sour dough. OMG, how easy that was, oh yes, whatever he makes look so easy. I always thought that breads like fougasse, difficult to make, but when I saw Paul making it, I could not have been more wrong.
I left everything, once he started making Olive Sour dough Fougasse, there and then I decided that next morning my oven had to do work for me. While he was adding olives and oregano into dough, many things were dancing in my head. Although I was watching TV, my eyes were scanning my refrigerator to find some Desi ( Indian ) stuff..and I found something which I can never get tired of..It was Fresh Fenugreek Leaves ! Well, you all know me right ? I always want to create a recipe where one ingredient always travels from far east and meets the west 🙂 well that's what really I am !
And next afternoon I met one of the most aromatic, rustic and bursting with flavours bread I'd ever encountered. I was so pleased with the results, fresh fenugreek leaves and carom seeds both flavours suited so well and aroma of baking fenugreek leaves was just simply divine, you can't ignore the wonderful baking aromas wafting from the kitchen ! so simple to make and yet so impressive looking, crunchy on the outside and soft inside.
I would definitely say that this recipe is much easier to bake than to actually to pronounce it !!
Although Paul's recipe of Olive Fougasse inspired me to bake Fougaasse, actually I did not follow his recipe as his recipe was using sour dough starter which I did not have that time, but followed his tip to use semolina for dusting.
Fougasse, is a great traditional and popular French bread. It is crusty, and can be flavoured with many ingredients. It is flat and often shaped like a leaf with holes running through the surface.( I am not sure that mine did 🙂 ! And definitely this bread is best torn rather than slice, just pass around the table and each person will tear off the desire quantity. Generally Fougasse share along with balsamic vinegar and olive oil, but I prepared flavoured oil with mixed herbs, spices and garlic.
You will need :- For the dough
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This homely Chana Bateta without onion and garlic is pure comfort food. It's made with potatoes and chickpeas cooked in a flavourful sauce made with whole spices and tomatoes. I make it in one pot and it's ready within 15 minutes.
Kale Spaghetti - a simple but flavour packed pasta dish made with homemade vegan kale pesto. Ready in less than 15 minutes, it's perfect for lunch or mid-week dinner.
Hey guys, how is your new year going ? Exciting or feeling little Blue ! I hope all going well for you.
It's just returning to normal routine of early nights and waking up in the dark induce what's been dubbed 'social jet leg'.
Lol, almost forgot that we are back to reality, holiday season is over, days are gone when we were snuggling in the duvet in our pyjamas, overdoing with TV and eating and browsing the sales online. Yep, life is back to normal.
One cold morning family were in treat with Multigrain Butternut Squash Achari Thepla for the breakfast. If Pumpkin Sabji left over, add Wheat flour and few masala and prepare delicious paratha.
I roasted Butternut Squash, added fresh methi leaves and I used Pickle masala from the ready pickle and Kalonji seeds. Many times I add fresh spinach, omit pickle masala and add crushed green chillies too, it depends on my moods and what is available in the fridge.
I know that my family loves anything with pumpkin, even we just roast any squash with little seasoning and finish in few minutes, If this happened to you then can check out my other recipes like Pumpkin curry, Butternut squash raita, soups and Low fat pumpkin Falafel
In the cold weather Paratha or Thepla works like magic, no one will say no to hot and steamy Thepla, we enjoyed a lot.
These Squash Achari thepla so easy to make, soft and very little chewy inside, little crispy outside and without a doubt so nutritious and flavoursome. Devour with raita, pickle, or a hot cup of Masala Chai.
More Thepla Recipes
1. Oats, Jowar and Methi Thepla
4. Authentic Gujarati Plain Thepla
You will need:-
Method :-
Preheat the oven to gas mark 6.
Wash and cut half the butternut squash and deseed, no need to peel.
Rub little oil and bake in the oven for 40-45 minutes or until tender but does not get burn.
Remove roasted squash from the oven, let it cool and scoop out all the flesh from the squash.
Place in a big bowl, add all the other ingredients and 3 tbsp. oil.
Combine everything and with very little water knead semi stiff pliable dough.
Cover the dough with clean kitchen towel and leave it for 10 minutes.
When you are ready to make thepla, once again knead dough for one or two minutes.
Then divide the dough in equal sizes and make a round balls.
Dust the flour on working surface, first roll one ball into circle.
Heat griddle or tawa on a medium heat .
Place a Thepla on the griddle and cook for 20 seconds, or until the top starts to brown and slightly bubble.
Turn the Thepla over using a spatula, apply little oil and continue cooking for about 30 seconds, or until brown spots appear.
Flip it over one more time and, using the spatula and apply oil, carefully press down all over.
Turn over again and repeat on the other side until you have the desired crispiness.
Keep each thepla warm, while you repeat to cook them all.
Serve hot. Enjoy with raita , Chutney, yogurt or tea.
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It's right time to get in to habit in well balanced and healthy eating after all the festive indulgence over the Christmas and New Year period. Butter, oil and sugar were roaming around freely in my kitchen and kept flowing in our dishes. I better watch out my waistline before my Jeans refuses to fit me 😉
What a fantastic way to include Soup for a healthy and balanced eating, great way to consume lots of veggies, don't have to sit in one corner and chew for hours  but quick way to get a nutritious and balanced meal.  Research shows that purely vegetable-based soups are high in nutrition and low calories.
Now that we are truly into winter season and temperatures has dropped here, it's perfect time to bring soup on the table, naturally home made soups are the best option ! Harrisa Roasted Mixed Squash, Tomatoes and Mixed herb soup..what can I say about this soup ! Past few months Harrisa rules me and my kitchen, seems every one needs a kick now and then 🙂
We include pumpkin or squash, Broccoli and Spinach on our menu almost each week. On the new year's day, for lunch we settled for soup, it was fabulous, the spicy paste and roasting made it divine and I used a generous amount of fresh herbs and this only enhances the flavours !
We enjoyed with Tiger Bread Rolls in Instant Pot
You will need :-
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This Festive Vegan Stuffed Butternut Squash is baked in the oven to perfection. A whole butternut squash is filled flavourful green lentils, cranberries, nuts and seeds. Make it the centrepiece for your Thanksgiving, Christmas table or any roast dinner.
It is vegan and gluten-free.
In this recent post, I told you about Goda Masala and mentioned that how we started liking Maharashtra Cuisine. Recently I prepared few dishes, Veg Kolhapuri, Misal Pav and vangi Bhat. So delicious and lip smacking but I did not put them in the frame thinking there are thousands of recipes out there, however one recipe which I created and as far as I know ( Please do let me know if any of you seen or posted this recipe before me ) I am the first one who has developed this recipe and posting it too. It's Goda Dum Aloo!
Full of flavours and spices, lip smacking Goda Dum Aloo where I did not fry the potatoes, neither submerged in any kind of rich gravy but only lightly roasted them in a little oil and made usual gravy using onion, garlic and tomatoes. Goda Masala imparts a wonderfully smoky sweetness which is unique to this spice blend, to the curry.
Please keep in mind if you want to use this recipe on your blog or anywhere else, then I would surely like the credit for it, you can do this by linking it back to my blog and this post.
Thank you in Advance!
You will need:-
Heat 2 tbsp. oil in a heavy bottom or non-stick pan and saute boiled potatoes until they turn light pink.
Remove them and leave it aside.
In the same pan add onion and saute till nice and brown but not burnt.
Add garlic cloves and fry few seconds.
Add coconut and switch off the heat, let the coconut roast in the masala for few minutes.
Once slightly cooled, transfer onion mixture into the grinder, add tomatoes and make a fine puree. ( add tablespoon of water if too thick )
In the same pan heat remaining oil, add the ground masala and cook until you see oil leaves edges.
Now add all the masala and salt.
Cook for one minute and add a half cup of water.
Let the water boil for minute or two, add pan fried potatoes and mix well.
Cover the pan with a lid and cook potatoes for 5-7 minutes.
make sure potatoes don't break.
Switch off the heat.
Serve in a bowl, add coriander leaves and enjoy with hot phulka round and soft gujarati rotlis, paratha and fresh salad !
Thank you for stopping by and reading this post ! We hope to see you again soon 🙂
Charles N. Barnard
The perfect Christmas tree? All Christmas trees are perfect!
Once again, with the help of a little sparkle and glow, our home has turn into a winter wonderland with all these beautiful Christmas decorations as we always wanted. This year's collection includes some new bought and handmade nostalgic Christmas decorations and we have a little something for everyone in the family - Gold tree baubles in many style adding glitter and sparkle, beautiful scented candles are spreading the cosy-ness and loads of tinsel and fairy lights adding light to the Christmas tree and home .
Panettone is a large, yeasted fruitcake, It's an Italian Christmas Classic and traditionally eaten during Christmas period. In recent years it has become very popular around the world, and so does on our Christmas table too ! Perfect for a indulgent breakfast or brunch over the Christmas holidays or wrap with festive ribbon or bakers twine and give as a gift, they can make wonderful edible gift!!
Method :-
Mix yeast and warm water in a bowl and let it bubble. It will take less than five minutes if yeast is not gone off.
Meanwhile place milk, sugar and butter in a saucepan and let it heat, until just you see bubble around the edges.
Let milk mixture cool down a bit, add into yeast mixture. Mix well.
Pour this mixture in a big bowl or in stand mixer bowl with dough hook.
Add cinnamon, vanilla, salt and orange blossom water.
Stir in wheat germ and one cup flour and beat well for minute or two.
Gradually add remaining flour and knead the dough for another 5 minutes.
Dough will be sticky , place dough in a lightly oiled bowl and cover it with the cling film for 1 or 2 hour or until double in size. Leave bowl in a warm place.
When the dough is risen, tip it out on a lightly floured surface and knead the dough for 5 minutes.
Gradually knead the raisins, sultanas , cherries and mixed candid peels.
Drop large muffin wrap in to 6 clean , 200 g tin.
Cut into 6 equal pieces and drop into lined tin.
Cover again leave until they are well risen.
Heat oven to gas mark 5, Gentle make a cross on top of the risen dough and place ½ tsp. butter.
Bake for 20 minutes and turn the gas oven down to mark 4 and bake Panettone for 15 minutes or until  dark golden.
Cool on a rack before slicing.
Recipe partly adopted fromÂ
here
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We hope to see you again soon 🙂
Recently someone celebrated their birthday in the family, and chose not to have an elaborate Birthday cakes or any big celebrations as recently we gorged on so many rich and sinful delicacies during Diwali ! More often than not it's a birthday in the family that brings inspiration into my actions.
Indian Milk cake  or  'Dudh no Halwo' in Gujarati, one of our favourite Indian sweets. Sticky, slightly brownish and delicious Indian dessert is second to none.  Serve in a bowl it's 'Halwo' or set it in a tray and cut into slices then it's a cake !
Because this dessert  was meant for a birthday , I thought it will look lovely  as cake and slices. Generally Indian Milk cake made with just few ingredients like Milk, sugar and Nuts, but here I made space for Chocolate and Rose syrup in this milk cake.
Since I prepared Kesar Kalakand in M/W more than three years ago, and the thought was always hovering since that time... I also mentioned this in that post
"This receipe is obviously very traditional, but I want to try it out one day by adding chocolate giving this authentic sweet a complete make over..!!!"Â
and oh boy it took all these years to give this traditional recipe a complete make over. It was one of my most dreamy combinations that has made it through this mouthwatering milk cake.
What can I say about this make over, Chocolate and Rose Milk Cake actually tasted as delicious as it looks , Â the rose flavours in this cake is a win win situations, not too subtle and not too strong, but just you notice it and you will appreciate how it rounds up and smooths out the chocolate flavour. Rose and chocolate works so well with each other and instead of clashing the floral notes, blends and balances the dark bittersweet cake and compliments each other.
Chocolate and Rose milk cake, I adorned with fragrant dried rose petals and pistachio slivers, the contrast of garnishing , combinations of flavours and elegant looking milk cake turned out darn delicious and delectable and simply satisfying !
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 RecipeThese eggless Amaranth Cookies have added cashew nuts for delicious flavour and bite. These crumbly cookies are perfect at tea-time with a cup of Masala Chai.
Revive your flagging spirit any time of the day with these tasty and filling Sandwich Dhokla accompanied by a pot of good, strong Masala Chai ( tea ) ! you won't regret having it. Dhokla can be eaten at breakfast, lunch, as snacks or as light dinner, or serve at tea party or kitty party !
Gujarati's are known for their Dhokla making skills all over the world. You can find so many different varieties of Dhokla recipes, some of most popular are Khatta Dhokla ( mostly prepared in the homes) and Naylon Khaman. ( sold in shops ) and Idra Dhokla ( White Dhokla )
Originally, dhokla are made from gram and rice flour. Over the years, experimentation has led to changes in the recipe for dhokla where different flours are used. Nowadays, dhokla can made from Semolina and corn flour , different lentils and vegetables too. Along with traditional Dhokla, I have prepared Mag ni Daal na Lasniya Dhokla ( Dhokla prepared with Yellow Moong daal lentils and Garlic ) and Sooji Matar Dhokla ( Instant semolina and green peas Dhokla ).
Sandwich Dhokla, is a new variety of authentic Idra Dhokla, for Idra Dhokla rice and white urad lentils ( split and huskless matpe beans ) are used. Rice and Urad daal batter is prepared by fermented over night or 24 hours in cold weather and steamed thinly in a plate next day. I've been making sandwich dhokla for a while where one kind of spicy chutney is used, but this time I prepared sandwich dhokla with not only two different kind of chutnies but added healthy filling too. With little pre-planning you can have this tasty, healthy and lip smacking dhokla on your table for you and your guests !
You will need :- Batter
You will need :-
You will need :- Chana daal filling
You will need :- Vaghar
2-3 tbsp. fresh coriander leaves for garnishing
Method :- Batter
Clean, and soak rice and daal separate for 8-10 hours or over night.
Next morning grind daal and rice ( like idly batter ).
Mix both and add salt.
Leave the batter to ferment in a warm area. ( Mine takes almost 24 hours )
Method :- Chana daal filling
Heat oil in a kadai, add mustard seeds.
Once they crackle ginger and chilli, fry for few seconds and add boiled daal.
Add other masala and cook for few minutes.
Add lemon juice and switch off the heat.
Method :- Sandwich Dhokla
Once you are ready to prepare dhokla, mix oil, citric acid and soda with little water in a bowl and add into batter.
Mix well, if batter is too thick add little water.
Start heating water in a big pot.
Mix the batter once again and pour thinly in a deep lightly greased plate .
Steam over water about 15-20 minutes.Pierce knife, and check, should come out clean if done.
Leave it to cool little.
Steam one more plate of dhokla, so now you'll have 2 dhokla plate.
Once they cooled, take sharp knife and make a cut right in between of dhokla plate, so you'll have now 2 half round( like half moon).
Slowly with the help of big spatula lift both half round shape dhokla.
Follow same procedure with other dhokla plate too.
Now you will have 4 half round shape dhokla discs.
Take flat plate or wooden chopping board, gently lift one half dhokla disc and lay it on the board.
Rough side up, now spread green chutney, gently lift another half dhokla disk and place on the green chutney.
Gently press it down with the rolling pin, now spread chana daal filling and take third dhokla disc and place it on the chana daal filling.
Once again press it down with the rolling pin.
Now spread garlic chutney evenly and place last ( fourth ) dhokla disc and place it on the garlic chutney.
Once again press it down with the rolling pin ( very gently ) and make sure filling doesn't come out.
Now with the sharp knife cut the layered dhokla in to square shape.
Make vaghar by heating oil, add mustard seeds once they crackle add hing.
and pour over the dhokla pieces.
Sprinkle coriander leaves and serve with tea.
Enjoy !
Thank you for stopping by and reading this post !
We hope to see you again soon 🙂
Meetha Satta or Sweet Thor is an authentic Gujarati sweet. It is simply made by dipping a flaky, buttery pastry made with flour and ghee into a sugar glaze. This glaze hardens into a thick white crust and the two textures are phenomenal together.
Thor, also known as Devta Saata is most often served during Diwali or served to Lord Krishna during the Hindu New Year.
It is often the simplest recipes are the most fantastic and it is definitely true of this Gujarati Thor. Similar to the Indian sweet Khaja or Meethi Khajali (which is often prepared for Dussehra), Thor is prepared by coating pastry in a thick sugar syrup, almost like sugar glazed donut!
I love serving them with a rich and sweet saffron chai.
For the pastry
For the sugar glaze
To decorate (all are optional, use all or some of the below)
Firstly, you need to prepare the pastry:
In a large plate or bowl, add the flour and the ghee and rub the ghee into the flour using your fingers. This technique helps to shorten the dough and give you that crumbly, flaky texture.
Once the ghee is well incorporated, add the milk little by little and make a stiff dough. The dough will be hard and can easily crumble. That is ok. We are not looking for a smooth soft dough.
Cover with a clean kitchen towel for 10-15 minutes.
Divide the dough into equal golf size balls.
Roll out each ball into a small round shape with around ¼ inch thickness. You can use a cookie cutter to get a perfect circle or simply keep the shape you have rolled out.
Prick all over with a sharp knife or fork. Set aside.
Heat ghee (or oil if using) in a kadai/pan on a medium heat.
Gently, place a few rounds into the ghee and reduce the heat to low.
Deep-fry the rounds and turn over gently to ensure even cooking. When they are lightly brown, remove and leave to drain and cool. Repeat for each of the pastries.
Keep the heat low or else the pastry will burn from the outside and not cook from the inside
Allow to cool completely.
Next, make the sugar glaze
Before you start making your syrup, keep a baking tray with parchment paper ready. Spray the tray with cooking oil so that the pastries do not stick once they are coated in the glaze.
To make sugar glaze, take a non-stick pan. We need to make a very thick sugar syrup that will become white as it dries.
Add the sugar and water and heat on medium flame. It will seem as if there is barely any water but as the sugar dissolves, it will release its own moisture. We need a thick sugar syrup for this recipe.
Keep stirring and let the sugar dissolve completely.
Allow the syrup to thicken.
Add a teaspoon or two of milk and switch off the heat.
Next, glaze the thor
Now, quickly drop the pastries one by one into the sugar syrup and coat completely and place them on the greased baking sheet.
Repeat this for every pastry. Work fast.
The syrup may begin to crystallise, so heat it again to loosen it. Add a teaspoon of water if needed.
Whilst the glaze is still warm, sprinkle the nuts, rose petals if using.
Allow the glaze to set for at least an hour. You will see the thor beginning to go white.
Once the glaze has set and hardened, they are ready to eat!
Meetha Satta can be made ahead of serving.
They are best stored in airtight containers to retain their flakiness. They will keep well for up to a week before they go soft.
Anjeer, Chocolate and Cashew Rolls
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeIt's hard to imagine Diwali without Chevdo or Chevro in a Gujarati household, It's a tradition ! Whether diwali or not Gujaratis are known to munch away the various kind of chevda throughout the year, especially they love to have with Masala chai. But we don't, Only on diwali I make one type of chevdo.
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 RecipePlain Boondi or Masala Boondi is a typical deep fried snack , consumed on any day or added into numerous dishes to enjoy it more. It is very easy to prepare. I've been making plain Boondi and Sweet Boondi, and Boondi ladoo past few years now, this year I've come up with a variation. Sometimes little change here and there is good 🙂
I have added spinach and beetroot puree into the boondi batter along with few spices. Colourful Boondi looks so cute and tastes so yummy. It can be perfect snack for Diwali in the tray and definitely will get lot of attention from young to old.
Note :- To make masala boondi, follow same method without spinach and beetroot puree.
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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As with all festivities, Food of course is an integral part !  Let's talk about today's recipe, It's, Figs, Chocolate and Cashew Rolls. I tweaked the original recipe by adding chocolate in the filling and upper layer made with semolina and cashews.
Check out our Diwali Sweets and Savoury Recipes
A delicious and elegant looking dessert tastes so fine. Figs and Chocolate mingles brilliantly with the cashew layers. I am sure this will be a great addition to your Diwali sweet list..!
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You will need :- Filling
Method :- Filling
Soak figs and dates in a warm water for 15-20 minutes.
Drain the water and make smooth paste in a grinder.
Heat ghee in a heavy bottom pan, add figs and dates paste and sugar.
Keep stirring the paste continuously.
After 7-8 minutes add poppy seeds.
After about 10-12 minutes you will see mixture getting shiny and comes together and will become small ball.
Keep stirring another 2-3 minutes.
Switch of the heat, add cocoa powder mix well.
Leave it to cool totally.
Method :- Upper layer
Heat ghee in a kadai, add semolina and roast on a very low heat until light pink. ( It takes about good 8-10 minutes. )
Add milk powder, grated khoya and cashew powder. Still keep low heat.
Keep roasting for another 3-4 minutes.
Add warm milk and sugar, keep stirring until you see very thick and firm semolina halwa.
Transfer into another plate, let it cool completely. ( I made previous night and left it in the fridge )
When you are ready, take butter paper or plastic sheet.
Take out the semolina halwa, and knead for 2-3 minutes. make sure there should be no lump at all. If you think halwa is soft, add little cashew powder. halve the dough.
Make about cricket size ball from one portion.
Put it on the butter paper, on top of the ball lay another piece of paper.
Now very gently and carefully start rolling the dough.
Make big oblong shape chapatti.
Once you are happy with the size and thickness stop. ( about 5mm is enough )
Cut sides and make square.
Now take dry fruit and chocolate mix, make two halfs.
And make long cylindric thin roll out of it.( see picture 1. )
Put that dry fruit roll on a square semolina dough ( see picture 1.)
Slowly slowly start folding, by lifting butter paper.
Once you roll up to half way, leave the butter paper.
Now use your hands to roll the very very gently.
Once the roll is ready, roll the roll for few seconds to make sure it sticks properly.
Now sprinkle pistachio slivers on the butter paper, and once again roll the roll on the pistachio slivers.
Now the same butter paper and tightly wrap the Dry fruit and cashew Roll seal the sides and leave it in a cool place for one hour or so.
Once time is up, take out the roll and gently cut into small discs or roll with very sharp knife.
Bhakarwadi is popular Maharashtrian spicy snack , normally is deep fried, which requires little more effort, also very popular in Gujarati households too. Many houses prepare them regularly and have it with their evening tea. Bhakarwadi is a good snack to carry with you whilst you are travelling and has good shelf life(in my home no shelf life at all,lol they don't even survive before going on any shelf).
There are two types of Bhakarwadi recipes out there, Bhakarwadi and Dry Bhakarwadi, however Dry Bhakarwadi is hugely popular. In normal Bhakarwadi Onion, Garlic and fresh coriander leaves are added where in Dry Bhakarwadi Gram flour sev ( spicy noodles ) , garlic and tamarind chutney added, because of Tamarind and Gram flour these Bhakarwadi filling stays dry and also stays for longer too, I did not add any Garlic in this recipe to keep this recipe Onion Garlic free but added dried coriander leaves.
So, let's see how I baked delicious and mouth watering Dry Bhakarwadi which has loads and loads of yummy flavours. With little extra care and effort, you can have these healthy wadis in your home.
Notes:-
If you do not have sev, take 100 g besan, add chilli and turmeric powder, salt and oil. Make batter adding little water and make small BHAJIYA and fry in oil. Let it cool completely then grind in a mixer and make coarse flour. Add this instead of sev.
To make dry coriander leaves, wash and pat dry coriander leaves with kitchen towel. In a plate lay washed coriander leaves on a kitchen paper for 24 hours. they will dry.
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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Autumn is here, Â Autumn is there, Autumn is everywhere and that too in full swing!
I already sneezed quite few times, and I had my flu shot, so from now on double dose of Chai Masala in our tea!
I am not sad that summer is gone, I have many reasons to welcome autumn with open arms. I won't be too hot when the sun shines, it will be just right! No more creepy crawlies in the house and no more hay fever. Okay no more ice creams and smoothies but hot and cosy drinks are back on the menu.
Mornings are golden and crispy, and best highlight of this season is trees with red and golden leaves, they look so pretty, there are leaves to kick and the grounds are positively gleaming as beautiful autumn keep adding more and more vibrant colours to the landscape, reminds me of a Bollywood movie Mohabbatein and it's posters 🙂
Vegetable patches and farmers markets are flooding with autumn produces, in short autumn has spread it's wings upon us, and entered in our homes and kitchen too, so now for us time to embrace the autumn activities indoors and outdoors.
Autumn lead us more towards to the winter but in a pretty cool way. Halloween party, Bonfire Night, costumes and loads of sweets. Autumn also brings many Indian festivals like Navratri, Dussehra and Diwali. Lot's of fun starts with beautiful fireworks and glorious food !! Every celebration screams for satisfying and yummy food, and it will be more delicious when prepared with the seasonal produce.
If you're looking for a versatile autumn produce , certainly winter squash and pumpkin does the trick. From soups to pie, warm salads to curries and beverages, we can find this seasonal most favourite in all kinds of dishes.
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Our family favourite dish Pumpkin falafel, not fried but pan-seared served with wholemeal Lebanese flatbread, fresh salad and topped with chilli chutney tzatziki.
Sometimes I make in large quantity and freeze it for 2-3 weeks. Whenever feel like having them just pop them in hot oven and bake them for 25-30 minutes.
Notes :-
Butternut squash can be used instead of pumpkin.
If you do not have paniyaram pan, make small patties and pan fry them on a very low heat on the stove or bake them in the oven.
This red pepper and chilli chutney is the perfect accompaniment to your cheese board. It's sweet, mildly spicy with just the right amount of tang.
Caramel Rava Ladoo, this irresistible dessert can be done in 20 minutes. Prepared with semolina, almond flour and sweetened with caramel.
Today is Ganesh Chaturthi, a religious festival close to every Hindu. This festival celebrated in honour of the Lord Ganesha, a ten-day-long festival people celebrates throughout India but Maharashtra is the state known for the grand scale Ganesh Chaturthi celebrations!
Ganesh Chaturthi means Ladoo / Modak season, foodies like me wait for Modak and Ladoos.
A sweet treat which is Lord Ganesha's favourite. Traditional Modak I have never prepared or eaten, in Gujarat, Churma Ladoo is hugely popular at this festival.
I've been preparing Gujarati Churma Ladoo, M/W method Churma Ladoo , Besan Ladoo , Paneer and Kaju Ladoo or Ghotma Ladoo for Prasad.
This year I wanted to make little difference for prasad since I bought a couple of Dul de leche / caramel tin couple of weeks back because it was on offer thought of making Rava Ladoo with almond meal and caramel as we are a huge fan of anything but caramel.
. These Ladoos tastes divine and scrumptious, little chewy and nutty. takes very little time to prepare.
More Ladoo Recipes
Celebrate Indian festivals with this divine Masoor Daal Halwa. It's prepared with Massor Daal (red lentils), ghee and sugar and enhanced with aromatic spices such as cardamom.
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 RecipeBuff Vada or Farali Pattice is a Gujarati recipe mostly consumed during the fasting period (vrat). Farali Patties are an easy snack prepared with a coconut and dry fruit filling and mashed potato. This fasting recipe is best to serve with Dahi Chutney and Amli/ Imli Chutney.
Dahi chutney recipe is given in the recipe card below. The recipe of Farali Patties that I am sharing is copycat of what you get in Gujarati Mithai shops, often called Farsan shops.
These fried farali patties are also known as Buff Vada or Farali Kachori or Upvas Kachori and are a favourite in the state of Gujarat. They are served during festival seasons such as Navratri, Mahashivratri, Ekadashi or any religious functions.
These delicate patties are made of mashed potato and various farali flours.
The highlight is it's stuffing or filling, made of various nuts, dry fruits, coconut and herbs, also little sugar and lemon juice to enhance the flavour of the stuffing.
Usually they are deep-fried but are easily made with very little oil too.
For outer layer
Potatoes - steamed or boiled mashed potatoes. I prefer floury potatoes which doesn't get sticky.
Arrow root flour - also known as ground arrow root. In Hindi, Paniphal flour and in Gujarati it is called Tapkhir No Lot.
Arrow root is white in colour and almost look like corn starch. It is gluten-free, vegan and often used in baking and to thicken liquids.
Rock salt (edible)- sendha Namak - Sindhav Mithu also known as Farali Namak.
Stuffing/Filling
Roasted peanuts - crushed
Roasted sesame seeds
Fennel seeds (optional)
Coconut - fresh or desiccated
Cashew nuts
Raisins or sultanas
Coriander
Crushed chilli ginger
Black Pepper Powder
Lemon juice
Sugar
Salt – sendha namak
Other
Oil to deep fry
Arrow root flour for dusting
Dahi Chutney Recipe and Ingredients in the Recipe card below.
Outer Crispy Layer
In a wide plate, place mashed potatoes (keep 2 tablespoon aside for stuffing) salt and arrowroot flour.
Combine well and make a dough.
Divide the dough into equal portions and roll them in to round shape.
Cover with clean kitchen towel and leave it aside.
Coconut Stuffing
In a bowl or plate place stuffing ingredients along with remaining mashed potatoes.
Mix it very well.
Divide into equal portions (big marble size) and make round balls.
Leave it aside.
Assemble the Buff Vada
Take out arrowroot powder in a clean plate, dust your palm with it and take one potato ball.
Flatten the potato ball in the palm of your hand and place a coconut stuffing ball in the centre.
Fold and seal the potato cover around the spice ball and roll to enclose very gently and roll them in the arrowroot powder.
Repeat with the remaining balls.
Fry the Farali Pattice/Patties
Heat the oil for deep fry the vada, gently place the prepared balls into hot oil and fry them till golden brown.
The good thing about these pattice is that, that these can be made without deep frying too.
Make using less oil, just shallow fry in a frying pan.
Use appe pan.
Air fry them with almost zero oil.
Serve these farali pattice with Green Chutney Without onion garlic, Dahi Chutney and Tamarind Sauce.
They pair so well with Masala Chai or Karak Chai too.
A Sweet Lassi or Cardamom Mojito are delicious alternatives.
All vrat recipes are linked in this post.
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 RecipeKesar Badam Pista Barfi is a rich and delicious Indian sweet made with full-fat milk powder, almond powder, pistachio powder, and fragrant saffron. Flavoured with cardamom and layered with nutty goodness, this melt-in-the-mouth barfi is perfect for Diwali, festivals, celebrations, or gifting.
Whether you're preparing it as prasad, serving it as a festive dessert, or sharing it with family and friends, this homemade mithai is always a crowd-pleaser. The beautiful layers of saffron, almond, and pistachio make it as impressive to serve as it is delicious to eat.
If you enjoy homemade barfi recipes, you may also like my Malai Dodha Barfi, Chocolate Layered Barfi, Milk Powder Barfi, and Nutella Barfi recipes.
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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