This homemade tzatziki is an authentic recipe that I learnt on holiday in Greece. It is prepared with Greek yogurt, cucumber, dill, lots of garlic and olive oil. I use it in all sorts of different ways as a zingy condiment and dollop onto these Air Fryer Baked Sweet Potatoes.
2 minute Soda Chaas - a refreshing Indian drink made with yogurt, spices and sparkling water. A cooling hot weather drink that you might just love all year round!
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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You will need:-
Method:-
Mix gently and add milk as needed to form a batter of dropping consistency.
This Homemade Set Yogurt is a well-set, creamy homemade dahi made with full-fat milk and plain live yogurt. The best part? You do not need a yogurt maker! You only need the right starter, warm milk and a cosy place for the yoghurt to set.
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This is a tried-and-tested family method. My mum made dahi daily in India, then adapted the same process to work reliably in cooler UK kitchens.
No special machine.
No complicated equipment.
Just milk, live yoghurt and steady warmth.
This homemade yoghurt is well set, creamy and mild. It is not as firm or extra-thick as supermarket Greek yoghurt, but it should hold its shape when spooned.
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Full-fat milk
I recommend full-fat milk. I use fresh whole milk from a British supermarket. It sets better than semi-skimmed and gives a creamier yoghurt.
I have tested semi-skimmed milk, but the set was weaker, so I do not recommend it for this method.
Plain live yoghurt starter
Use plain natural yoghurt with live cultures. In the UK, I usually look for plain natural yoghurt from brands like Onken, Yeo Valley Organic or Lancashire Farm.
The brand matters less than the label. Check the back of the pot and look for words like:
You may also see bacteria names such as:
Avoid flavoured yoghurt, sweetened yoghurt or anything that does not mention live cultures.
1.Add the full-fat milk to a heavy-based pan. Bring it to a boil, stirring often so it does not catch at the bottom. Once the milk comes to a boil, reduce the heat and simmer for 5-6 minutes. This helps reduce some of the moisture and gives a better set.
2. The milk should be warm, not hot, before you add the yoghurt starter. I usually use the finger test. The milk should feel comfortably warm, like a warm bath. If you use a thermometer, aim for around 45–48°C. If the milk is too hot, it can damage the live cultures and the yoghurt may not set properly.
3+4. Beat the plain live yoghurt starter (it should be at room temperature) until smooth. Add it to the warm milk. Stir gently, just until combined. Do not vigorously whisk it.
I usually set yoghurt during the day.
If I am cooking, I keep the covered pan near the hob so it benefits from the gentle warmth in the kitchen.
After that, I place it in a switched-off warm oven.
You can also use an insulated container. This helps trap heat and keeps the yoghurt warmer for longer, especially on a cool UK day.
Do not keep moving or shaking the yoghurt while it sets. Just leave it alone and check later.
The setting time depends on the weather, your kitchen temperature, the amount of milk used and how active your starter is.
In a UK heatwave, my yoghurt has set in 3–4 hours.
On a cooler UK day, it usually takes around 7–8 hours using the hob and switched-off oven method.
If using an insulated container, the yoghurt may hold warmth better and set more reliably.
I prefer setting yoghurt during the day so I can check it.
The yoghurt should look well set and creamy. It should hold together when you tilt the container gently and should spoon cleanly from the pot.
It will not be as firm as extra-thick Greek yoghurt, but it should not look runny. A little whey on top is normal.
Once set, transfer it to the fridge. Chilling helps the yoghurt firm up a little more.
I mostly eat homemade dahi with everyday Indian meals. It's mild and creamy taste is perfect for masala chaas.
It usually is part of our everyday thali with Indian rice dishes, simple Indian vegetable curries and spicy food.
I also use it directly in curries like dahi aloo or Kashmiri dum aloo.
It's a great mild and creamy addition to Indian yogurt mint sauce, a sweet and refreshing pineapple raita. and butternut squash raita.
For Gujarati kadhi, I personally prefer a slightly sourer yoghurt, but that depends on your taste. See the FAQs below on how to achieve a tangier tasting yogurt.
Add it to desserts or make creamy rose lassi with rose syrup.
Once you have made a batch, save a small amount to use as the starter for your next batch.
I usually reuse homemade yoghurt as starter for around 5–7 batches.
After that, I prefer to buy a fresh pot of plain live yoghurt.
I also like using the starter within a day or two, while it is still fresh and active.
Once the yoghurt has set, store it in the fridge. I prefer using it within 2 days.
Keep it covered and chilled.
Simmering the milk reduces some of the moisture.
This helps the yoghurt set better and gives a creamier texture.
The milk should be warm, not hot, before adding the starter.
I use the finger test, but if using a thermometer, aim for around 45–48°C.
If the milk is too hot, it can damage the live cultures and the yoghurt may not set properly.
This usually happens if the starter did not contain live cultures, the milk was too hot when the starter was added, or the yoghurt was not kept warm enough.
If it is still warm and smells fresh, you can leave it a little longer.
If it still has not set properly after several more hours, I prefer to start again with fresh milk and a fresh live yoghurt starter.
Use full-fat milk and simmer it for a little longer next time.
Also make sure the yoghurt sets somewhere warm and undisturbed.
If your kitchen is cool, use a switched-off warm oven or an insulated container.
I have not had this happen with this method.
If it does happen, it is usually linked to the starter or contamination. Start again with fresh milk, a fresh plain live yoghurt starter and clean utensils.
Do not reuse a sticky or stringy batch as your next starter.
This yoghurt is naturally mild and creamy.
If you prefer a tangier yoghurt, you can let it set a little longer, as long as it still smells fresh and has been kept safely warm.
Yes, you can easily strain homemade yogurt using a clean cheesecloth or paper towel and a fine mesh strainer to drain the whey. I use strained yogurt in my dahi sandwich.
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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Chikoo or Sapodilla or Sappota is easily available in India, now even in the UK we get it too. Chikoo halwa is very easy to prepare and takes very less time too. It is something different and tasty. It takes less sugar too as the chikoo already has a lot of natural sugar.
You will need :-
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Method:-
Wash, peel and mash chikoo in food processor. Make sure you leave pips out. Now you will have chikoo pulp.
Heat ghee in heavy based kadai and add chikoo pulp.
Cook for 2-3 minutes and add grated coconut.
Keep stirring for another 3-4 minutes and add sugar.
Now add khus khus seeds and mix every thing.
Cook on a low heat, stirring continuously till ghee separates and the mixture gets the halwa consistency.
Turn the heat off.
Serve in a bowl and garnish with almonds and serve at room temperature.
Churma Ladoo without frying are a great quick alternative to traditional Churma Ladoo. Churma Ladoo is a delicious Indian sweet seen in Gujarati and Rajasthani cuisine. These easy and simple microwave ladoos are great for last-minute sweets.
This Gujarati style Gungo Peas curry is a delicious recipe that is perfect for a comforting dinner.
It's naturally vegan and gluten-free.
This Sweet Chilli Sauce with Sultanas is the perfect balance of sweet, tangy and gently spicy flavours. Made with fresh red chillies, garlic, vinegar and juicy sultanas, this easy homemade sauce comes together in just 20 minutes using a handful of simple ingredients.
If your fridge is anything like ours, there's always a bottle of sweet chilli sauce tucked away in the door. It's one of those versatile condiments that seems to go with everything! I serve it as a dipping sauce with these vegetable spring rolls, and add it to chilli tofu for a balance of sweetness. It also makes a great alternative to hoisin in these Instant Pot bao buns.
After making countless bottles over the years, I wanted to create my own homemade version. The key was getting the balance just right. Too much sugar and the sauce becomes overly syrupy. Too much chilli and it loses its sweetness. The addition of sultanas was the answer. As they simmer, they soften into the sauce, adding a natural fruity sweetness and a richer flavour without needing lots of extra sugar.
Once you've tried making sweet chilli sauce from scratch, it's hard to go back to the shop-bought version. It's quick, easy and perfect for keeping in the fridge whenever you need a flavour-packed dipping sauce.
Sweet chilli sauce is ideal for making ahead. Once cooled completely, transfer it to a sterilised bottle or jar and keep it refrigerated.
The flavours continue to develop over the next day or two, making it even better after it's had time to rest.
The sultanas naturally sweeten the sauce while adding body and a subtle fruity flavour. They soften during cooking and blend beautifully with the chillies and garlic.
It has a gentle to medium heat, depending on the chillies you use. Remove the seeds for a milder version.
Stored in a sterilised bottle or jar in the fridge, it will keep well for several weeks.
Yes. Freeze it in small airtight containers and thaw overnight in the fridge before using.
It's delicious with appetisers, spring rolls, bhajis, pakoras, grilled vegetables, burgers, sandwiches, noodles and as a glaze for barbecue dishes.
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 non alcoholic homemade Butterbeer recipe tastes just like the famous drink from Universal Studios. It's sweet butterscotch flavour will immerse you in the Wizarding World of Harry Potter!
Perfect for your next Harry Potter-themed party with these Harry Potter Pumpkin Pasties.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in February 17th, 2013.
In this delicious drink, a cream soda base is sweetened with butterscotch sauce and butter and topped with a creamy whipped topping.
The first time I tried it was in Universal Orlando. I love anything butterscotch, thanks to growing up with this School Dinner Butterscotch Tart, so this drink was right up my street! In fact, I've also been inspired by the flavours to make butterbeer barfi (an Indian milk fudge)!
Once I was back home, I knew I had to try to recreate the real thing again! Luckily recipes existed on MuggleNet to help me create a homemade version.
Thankfully, it is a simple recipe, the ingredient list is short and easy to find in local grocery stores!
This drink isn’t only for kids, but adults can enjoy it too! Also, the name is butterbeer but there is no alcohol. Although I would caution that you can get Harry Potter intoxication!!
It is the perfect tasty drink for a Halloween party, your next Harry Potter movie marathon or other special occasions.
Cream soda - you can use full sugar or diet cream soda. Keep the cream soda chilled.
In the UK, most cream soda are clear in colour whereas in the states, cream soda tends to be brown. You can find Virgils in Ocado in the UK which has a similar caramel colour which is more similar to the drink served in the theme parks.
Butterscotch topping - use any syrup, sauce or ice cream topping such as toffee sauce or caramel syrup or butterscotch. You could also use brown sugar but this would take longer to dissolve.
You can make homemade Caramel Sauce as well. Use leftover sauce to make Caramel Mousse
Butter - I used unsalted butter. Some recipes use butter extract which works just as well too
Double cream aka heavy cream or whipping cream
Whip double cream till soft peaks form using a wired whisk or electric mixer. I went for soft rather than stiff peaks to keep the cream easy to dollop into individual glasses.
Heat butterscotch syrup/sauce of choice and butter in a microwave proof bowl for about 15 seconds.
In serving cups add heated butterscotch and butter mixture, pour cream soda slowly on top and mix.
Spoon the whipped cream foam on top.
Serve immediately to retain the fizz and prevent the drink separating.
For carbonated butterbeer that is warm, you can add room temperature cream soda to the hot caramel & butter mixture. If served immediately, the drink will be warm.
This drink is best served immediately.
If serving at parties or get-togethers, prepare the butterbeer moments before serving it.
Non alcoholic green apple martini
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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Indeed this extremely light, splendid and delicate Blueberry cake was a huge hit in the family..! I was relieved when she approved of this cake..:)
I found this recipe here the cake was vegan but I made with dairy products. Also I did not made lemon syrup as the cake was sweet enough for us. I forgot to swirl the cake batter, so didn't get marbled effect cake, however it did not effect us in anyway to enjoy this cake !!
You will need :-
Lemon Syrup :- Optional
Method :-
Pre heat the oven gas mark to 4-5 or 350 degree.
Lightly grease and flour bundt pan. I used two small bundt pans.
In a one bowl add all the dry ingredients and mix.
In a separate bowl add oil, milk, yogurt, cider vinegar and vanilla extract and whisk till smooth.
Pour the wet mixture into dry ingredients, fold the two together till you get smooth batter.
Do not over mix and divide the batter equally into two bowls.
Now place blueberries into a blender, along with lemon juice. Leave 2tbsp blueberries for decorations .
Make smooth puree but still with it's naturally rough, slightly seedy texture intact.
Pour blended puree into one of the bowls containg the batter.
Into another bowl of batter, add lemon zest and mix with clean spoon.
Pour a thin layer of blueberry batter in small quantity along the bottom of bundt pan.
Top that with the ribbon of lemon zest batter.
Repeat until both batter finishes.
If you want a marbled effect cake follow this step : Take a spatula and swirl it through the whole assemblage ONLY ONCE to create a neat but discernible swirl throughout the cake.
Transfer the pan and bake 40-45 minutes or tooth pick inserted in the middle of the cake comes out clean.
Let the cake cool in the pan, then take out from the pan.
Make lemon syrup by placing both lemon juice and sugar in a pan, heat on a medium heat till all the sugar is fully dissolved.
Brush the syrup evenly on the cake. Maybe you won't need all the syrup.
Decorate cake with the remaining blueberries and mint leaves.
Ready to serve.
You will need :-
Method:-
Pre heat oven to gas mark 5. Line a loaf pan with parchment paper .
Roast oats in non stick pan for 4-5 minutes transfer into another bowl and leave it aside to cool slightly.
In the same pan roast semolina for 4-5 minutes too.
When oats gets little cool grind in to grinder and make coarse flour.
In big bowl add coarse oats, semolina, salt, turmeric powder, red chilli powder and sugar.
Add to this sour yogurt and water in the flour mixture and mix well, now add all the vegetables chopped coriander and mix well. Add 1 teaspoon achaar masala but DO NOT MIX.
Now prepare tadka ( tempering) in a tiny pan or skillet heat 2tbsp oil add mustard and cumin seeds, when splutter add hing.
Add oil mixture ( tadka ) into batter on top of the achaar masala, it is very important in this dish.
Now stir in baking powder,mix everything, check seasoning .
Pour the batter into a prepared loaf pan and sprinkle sesame and sunflower seeds.
Bake the loaf in preheated oven at least 40 minutes, or until tooth pick inserted in to the centre of the loaf comes out clean.
Let it slightly cool before serving..Enjoy with cup of tea
Nutty, crunchy and delicate sesame seeds are the cheaper alternative to Almonds in India.
You will need:-
Method:-
Roast sesame seeds lightly for about 2-3 minutes in non stick pan.
Let it cool.
Place sesame seeds in a grinder and grind for few seconds.
Now add pitted dates and grind for few seconds.
Followed by grated jaggery,chopped almonds,melon seeds and white poppy seeds and grind one more time. The mixture has to be a coarse.
Add sesame oil and grind the mixture again for 3-4 seconds.
Transfer sesame mixture in another bowl, add ginger powder and mix well.
You can store straight away in air tight jar, or make small balls. Choice is yours.
Enjoy every morning by poping one in your mouth......:)
Note :- If you are using black sesame seeds, instead of adding poppy seeds in the mixture leave it for garnish. Or coat on kachariyu balls.
Crispy, golden Poha Kachori filled with a spiced rice flakes and gram flour mixture. These deep-fried savoury pastries are packed with aromatic Indian spices and are perfect for tea-time, festive occasions or snacking with chutney.
You can check out my Garlic Kachori here.
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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We all love this aromatic vegetarian biryani, it 's Delicious !!
FOR THE GRAVY
FOR THE TOPPING
This Cornflakes Chivda is a delicious savoury snack made with corn poha, nuts and spices! It is perfect for Indian festivals such as Diwali.
Serve this vegan and gluten-free snack with Masala Chai.
Kenyan Nyayo Beans Curry is prepared with Indian spices and a rich onion tomato gravy.
you will need :- Buns
You will need :- Stuffing
Method:- For Buns
In a big bowl sift the flour, add salt, sugar and fenugreek leaves to the sifted flour and leave it aside.
Add dried yeast to the Luke warm milk, leave it aside till frothy.
Pour melted butter and frothy yeast to the sifted flour.
Combine everything and start mixing it with little water at a time.
Once dough starts to come together, keep kneading for 7-8 minutes till dough is springy, elastic and soft.
When the dough is kneaded leave it in greased bowl , cover with cling film or wet cloth and leave it in a warm place for 2-2.5 hours to rise. While the dough is rising make masala stuffing.
Method :- For Stuffing
In a non stick pan heat oil on a medium heat, add cumin seeds till they splutter . Lower the heat slightly at this time and
Add chopped onion, and saute for 5-6 minutes.
Now add red chilli powder, garam masala and chana masala powder.
Saute for 30 seconds, add spinach and saute till it's wilt.
Now add mashed potato.
Mix everything till all the masala's mixed evenly. Turn the heat off.
Let the filling cool uncovered .
Method :- for stuffed buns
Line a baking sheet with grease proof paper.
Punch it down and knead again the risen dough on a lightly floured surface.
Divide the dough into equal balls.
Roll each ball round with rolling pin into a 2-3 " diameter.
Place about 1.5 -2 tablespoon of the filling into the centre of the circle , then fold the circle closed.
Place the stuffed and sealed balls onto lined baking sheet at least 2 " away from each other.
Let it rise for 15-20 minutes.
Preheat the oven to gas mark to 4-5 or 375 F/200 C.
Brush the melted butter on to stuffed balls.
Bake the stuffed balls for at least 15-20 minutes or till they are brown and you can smell the aroma of baked buns.
Transfer the baked buns on to wire rack, let it cool slightly and serve warm with tea, juice or tomato ketchup as snack or have it with soup for lunch or brunch.
Mix everything in one bowl.
Give it a good rub, you can see the mixture will become one mass.
If you feel the mixture is dry, add one teaspoon ghee at a time
Make ping pong size balls.
Offer to god and have it as prasadam.
You can store this in an airtight container for 2-3 days.
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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You will need:- Stuffing
You will need:- Dough
Method:- Stuffing
Boil the banana with skin until well cooked.
Peel the skin and mash the banana.
Heat oil in a heavy bottom pan , add mustard seeds, when they crackle add hing and sesame seeds.
Now add crushed green chillies and ginger, fry few seconds.
Add oats and coconut, cook 1-2 minutes.
Add mashed banana and all the masala with salt and sugar.
Mix everything, cook the masala for 2-3 minutes.
Now add lemon juice and fresh coriander. Mix well and leave it aside to cool.
Make golf size balls from the mixture.
Method:- Dough
Place all the ingredients of dough in a one big bowl and make soft and pliable dough with using enough water. Keep it aside covered.
Method :- Paratha
Make lemon size balls from the dough. Roll thin out one ball on floured surface board about 4-5 " diameter.
Place a one stuffing ball on the rolled dough.
Gather the sides and bring them together. Once again make a ball.
Press gently dough ball and dust some dry flour and roll out once again .
Heat tawa or griddle and cook on both side applying little oil till light golden.
Serve hot with chutney, pickle lassi, raita or hot cup of tea or steaming mug of coffee.
I served mine with mixed pickle and yogurt.
Enjoy !!
You will need:- Malpua
You will need :- Sugar syrup ( chasni )
Method:-
Place all the ingredients in one bowl for malpua except ghee and make smooth batter. Leave it a side for minimum 1 hour.
To make sugar syrup place sugar and water in a pan and boil on medium heat. Simmer for 5-6 minutes and make a one thread chasni. Turn off the heat, leave chasni aside.
Heat ghee in a shallow frying pan on a edium heat ( flat bottom pan ) , upto ⅓ it's depth.
When ghee is hot, add one tablespoon of batter in the pan. cook one side and flip carefully with perforated spoon and tongs.Fry the other side till the malpua is golden brown. Drop the malpua in hot sugar syrup and drain the malpua and garnish with pistachio and almonds with Rabdi.
You will need :-
Serve with hot Malpua.
You will need:-
Method:-
Place salt, coriander, mint, chillies, ginger and garlic in a blender and grind to a coarse paste with a minimum amount of water. Keep it a side.
Wash the aubergine and cut Wash and cut through each aubergine into half stopping where the stem is. Make another cut in the same way, making cross with another slice. Stuff them with green chutney and leave it aside. you will have some extra masala left, leave it a side.
Heat oil in pressure cooker and add mustard and cumin seeds. When they splutter add hing and slowly place all the stuffed aubergine in the cooker. sprinkle left over chutney and little salt in there and add 3-4 tablespoon of water.
In three whistle sabji should be ready. Squeeze some fresh lemon juice.
Serve hot with round and soft gujarati rotlis, or Paratha.
Note:- If you do not have pressure cooker, make sabji in open pan on a very low heat. It will take more time and energy. But the results will be the same.
Adding water, depends on the vegetables, here in UK most of the green veggies don't need much water.
For an easy yet flavourful main dish, look no further than this colourful Vegetable Palak Curry. Mixed vegetables (I use frozen but you can use fresh) are cooked in a light, creamed spinach gravy. It's ready within 30 minutes and is delicious served with simple whole wheat roti.
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I love curries with spinach based gravies like chana saag, authentic restaurant style saag aloo and Punjabi saag paneer - the spinach adds an extra layer of flavour that is so interesting!
You may also like this dry hariyali aloo which is perfect as a starter.
I keep the green gravy simple with spinach (or palak) rather than using lots of different herbs or green leaves. For something earthier and robust, try my sarson da saag with makki di roti.
Instead, I add kasoori methi which is a quick way of adding deep, restaurant style flavours.
I also like adding cream to the gravy because without it, vegetables and spinach alone are too light and mild in flavour. It's a trick that works wonders in restaurant style palak paneer so I had to use it here too!
Find the full recipe with measurements in the recipe card below.
Mixed vegetables:
I speed things up by using good quality frozen mixed vegetables - this saves many minutes of prep time! Supermarket frozen mixed veg which consists of diced carrots, green beans, sweetcorn and peas.
Feel free to use the same fresh veg. You could also add in baby corn and/or cauliflower when in season.
You need to allow the vegetables to cook fully before adding the spinach puree.
Spinach
I use a big bag of baby spinach, that is blanched. I find that adding a pinch of sugar when blanching helps the spinach retain its colour. Frozen spinach works too.
Onion, garlic, ginger, green chillies and tomatoes
I often keep frozen cubes of Indian onion tomato curry paste handy as well.
Cream
A little fresh cream lightens the gravy. I have successfully used plain yogurt as a replacement to the cream.
Optional:
If I find that my spinach puree is watery, I occasionally add a spoon of besan after adding the masala. This helps thicken the gravy without imparting its own flavour.
Creamy palak with vegetables is easy enough to make for a mid week meal, but can be a side for a more elaborate weekend feast too.
It goes down a treat in our house with roti or triangle ajwain paratha. Try it with besan (chickpea flour) roti for something a bit different.
I like to add a cooling tomato raita (without onion) on the side. To bulk out the meal, I add a simple side like Indian black eyed peas salad or warm beetroot, radish and carrot salad.
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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You will need:-Panchmel Daal ( five sorts of mix daal )
Method:-
Wash all the daal. In a large pressure cooker heat the oil. When it is hot, add cumin seeds and hing. When the cumin seeds get brown add all of the daals and fry them for a few seconds. Now add water with salt and turmeric powder. Close the pressure cooker lid and cook til you hear three whistles. Allow to cool naturally.
Open the pressure cooker and transfer the cooked daal into a heavy bottom pan and add the remaining ingredients. In a small pan heat ghee, add bay leaves and dried red chillies when they start to crackle add in the daal. Let the daal simmer for about 10-12 minutes on a medium heat. Adjust the consistency before you serve the daal, if daal is thick add little water.
If you do not have pressure cooker - wash and soak all the daals for at least 3-4 hours. Boil the daal in 3-4 cups of water at least 40-50 minutes.
You will need - Baati
Method:-
Preheat the oven to gas mark 6.
Mix all the baati ingredients into a bowl.
Make a stiff dough using some Luke warm water.
Leave it for 10 minutes.
Divide the dough into small portions and shape them into small ball. Press the balls slightly with the thumb on the top.
Place the baati balls on a baking sheet and bake for 30-35 minutes or till golden brown.
You will need :- Churma
Method:-
Crush baatis into coarse chunks while they are hot, you can grind into mixture as well. Add ghee, sugar and cardamom powder. Mix well .
Serve hot baatis with hot daal and pampered your taste buds with sweet and sinful Churma !!
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You will need:-
Method:-
Place courgette in a colander and sprinkle small amount of salt. Leave to drain for 30 minutes, then pat dry.
In a bowl mix flour, yeast, cheese and chili flakes. Seasoned with black pepper.
Stir in the oil and courgette, add enough luke warm water to give a firm dough. Knead on a floured surface until smooth.
Leave it to rise in a warm place until double in size.Grease and line round sandwich tin.Preheat the oven to gas mark 6 ( 200 C ). Break into balls, rolling each one and placing them in the tin. Brush the tops with milk and sprinkle over the sesame seeds.
Allow to rise again, then bake the rolls for 25 minutes or until golden brown.
Cool slightly in the tin, then turn out the bread to cool further.
Serve with butter and tea or coffee.
Sweet Boondi is a classic Indian sweet made from tiny fried gram flour pearls soaked in fragrant sugar syrup. Soft, juicy, and lightly spiced with cardamom, it is often enjoyed as a dessert or used to make boondi ladoo.
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 RecipeMag nu Saak/Shaak is a traditional Gujarati recipe made with moong beans, tomato and garlic. It is a warming recipe that is best prepared on colder days and pairs so well Jaggery Rice (Gur Wale Chawal) or round and soft gujarati rotlis. This traditional curry is also known as Lasanwala Mag. Included is a recipe for Instant Pot Mag nu Saak that does not require pre-cooking the moong beans.
Chana Pulao in Instant Pot is a brilliant one pot recipe perfect for a mid week meal. Cooked chickpeas and basmati rice are flavoured with aromatic whole spices and cooked in the pressure cooker within minutes. Included is a stove top recipe.
I am a die hard fan of nan-khatai. Either with cup of tea or on it's own, they make me happy. Most of the time I like to stick to the original recipe and I don't like to deviate much from it, but I couldn't resist tweaking the original nan-khatai recipe. I decided to add white chocolate and cinnamon. By adding white chocolate I brought a western spark to this eastern delicacy. They were simply divine, irresistible and scrumptious.
You will need :-
Method:-
In a big bowl beat the ghee and sugar until fluffy. Now add Flours, semolina, baking powder and cinnamon powder and chocolate. Bind into a dough. pre-heat the oven to gas mark 4-5 and make small balls and flatten slightly. Place on a greased line baking tray..Leave enough space between them. Bake in a pre-heated oven about 14-15 minutes. Remove from the oven and let it cool on a wire rack. Enjoy !
You will need :-
Method:-
In a microwavable bowl add 1 tablespoon ghee and ricotta cheese. Mix well, cover the bowl and microwave it for 6-7 minutes. In between that time keep on stirring once or twice insure that chees does not get burnt. Remove bowl from microwave and add coconut, sugar, cream and 1 tablespoon ghee. Cover and put the bowl back in microwave for another 5 minutes. Remove bowl again and add 1 tablespoon ghee, mix well and put the bowl back in microwave for another 5 minutes. Remove bowl and make three equal parts in three diffrent bowl. In one bowl add few drops of orange colour and saffron, in another one Green and pistachio powder and leave one without any colour. Mix well.Now spread the green mixture on a flat greased tray evenly. On top of green mixture spread white and on white spread Orange mixture. Let the mixture get cool and cut them into squares. Enjoy !!
This Sadi Sev is a crisp, light Indian snack made with besan, rice flour and a little salt. The thin golden-yellow strands are delicious on their own, but they're also brilliant for topping bhel puri, chaat recipes and other Gujarati snacks.
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I've measured and weighed everything myself, especially the besan, rather than relying on automatic cup-to-gram conversions. I've also weighed the finished batch, which made approximately 350g of sev. Handy if you're planning your Diwali dinner party or making sev for a crowd!
My Gujarati Mum always makes sadi sev at home. Sometimes it's part of our Diwali snacks, but other times we'd make a quick batch because we fancied sev tameta nu shaak or sev mamra and didn't have any sev ready.
That's why I love keeping this version plain. It's not really the sev I'd choose for snacking on its own every time (we'd usually make for ratlami sev) but it's such a useful all-rounder to have in the kitchen.
For more snacks to fill your Diwali dabba, have a look at my Indian snacks recipes collection.
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.
Besan (gram flour)
Besan forms the base of the sev.
Sieve it before mixing to remove any lumps. This is especially important when using the smallest holes on your sev sancho, as lumps can make the dough difficult to press.
Rice flour
I've added rice flour to this updated recipe for extra crispness. The aim is sev that snaps lightly when you eat it, without feeling dense or rock hard.
Hot oil
I mix hot oil into the sev dough after the water. I find it helps give the finished sev a more even, lighter crunch rather than a hard texture.
Take care when adding the hot oil and use a spoon to mix it through the flour before handling the dough.
Salt
Just enough to season the sev. I deliberately leave out chilli powder, ajwain and other spices because this is plain sadi sev.
Water
For 2 cups of besan, I start with approximately ½ cup of water, then add a spoonful more if needed.
Different brands of flour absorb water differently, so the dough consistency is more important than using an exact amount.
Technique
This is probably the most important part of the recipe.
The dough should be a little softer than rotli dough. It will be sticky, and that's completely normal.
When you press it through the sancho, it should come out easily through the small holes.
If you have to use a lot of force, add a little more water.
If the dough starts falling through the holes without being pressed, it's too loose.
I let the dough rest for about five minutes, then check the consistency again before filling the sancho.
Tip #1- Medium heat works well, but the temperature changes between batches. Adjust the heat as needed rather than leaving it on the same setting throughout.
Tip #2- Fish out any stray pieces of sev as you fry. If left in the oil, they'll eventually burn.
This is where plain sev really earns its place in the kitchen!
I love using it in bhel puri and sev mamra. Because the sev isn't heavily spiced, it adds crunch without competing with the chutneys and other ingredients.
It's also lovely sprinkled over surti sev khamani (though traditionally you need nylon sev), where the crisp sev contrasts with the soft, fluffy chana dal underneath.
For chaat, try it with my dahi sev puri or smashed potato chaat. Add the sev just before serving so it stays crisp.
For breakfast, it's delicious added to authentic Gujarati bateta poha or for a lunch or snack, sprinkled in kutchi dabeli.
My Mum has also used thin sev for baked bhakarwadi and dry fruit masala kachori fillings.
If you're making a Diwali snack spread, prepare a batch alongside farsi khaman puri and serve everything with hot Indian spiced milk tea.
Let the sev cool completely before breaking it up and transferring it to an airtight container.
If you store it while it's still warm, trapped moisture can make it soggy.
In our experience, it stays crisp for up to two weeks when stored properly, although this depends on how often you open the container and how long you leave it exposed to air.
Keep it somewhere cool and dry, and close the lid properly after each use.
What is sadi sev?
Sadi sev is plain sev made from besan. This version contains no added chilli powder, ajwain or masala, making it particularly useful for topping chaat and other snacks.
Why is my sev difficult to press?
The dough is probably too stiff. Mix in a little more water, one spoonful at a time, until it presses easily through the smallest-hole disc.
Why is my sev turning brown?
The oil may be too hot. Reduce the heat so the sev fries gently and remains yellow rather than dark golden. You need to work quickly once the sev is in the oil.
Why isn't my sev crispy?
It may need a little more frying, or you may be judging it while it's still hot. Let a small piece cool before checking. Rice flour also helps give this version its crisp texture.
Do I need to rest the dough?
I rest mine for about five minutes, then check the consistency before pressing.
Can I make sev ahead of time?
Yes. Cool it completely and store it in an airtight container. It should remain crisp for up to two weeks with careful storage.
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 Doodh no Halwo is a rich, grainy Gujarati milk sweet made with whole milk, condensed milk, yogurt and saffron. My microwave version gives you that lovely soft, milky texture without spending hours reducing milk on the stove. Serve it warm and loose, or let it set into little squares.
Mum used to get treated to doodh no halwo from a dairy shop near her home in Ahmedabad. When I visited India in 2012, I finally tried it from that very same shop!
This microwave version is our way of bringing that milk-shop sweet home without the lengthy process of reducing litres of milk.
The texture is what makes this sweet special.
It isn't completely smooth like peda or creamy like lachha rabdi. The milk separates into delicate grains as it cooks, giving the halwo a soft, slightly crumbly texture that melts as you eat it.
Traditionally, milk is reduced and split to create those grains. That is why it is sometimes called fatelo doodh halwa (fatelo means split). Here, condensed milk speeds up the reducing process, while a little yogurt helps create the characteristic texture.
The result should be moist, not dry or chewy.
If you're after a different kind of milk sweet, try my instant kalakand (slightly different to milk halwa), doodh peda or ricotta cheese peda.
In the past we have experimented and created this chocolate and rose Indian milk cake, which is a reader favourite!
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.
Whole milk
Use full-fat milk for a rich flavour and a lovely grainy texture.
Condensed milk
This is what makes the microwave version so much quicker. The milk has already been concentrated, so there's less liquid to reduce.
Use regular full-fat sweetened condensed milk rather than a light version.
Plain yogurt
A little yogurt helps the milk separate and develop its grainy texture.
I use plain, full-fat yogurt that isn't overly sour - my homemade mild yogurt works great here. You want the finished halwo to taste milky, not tangy.
Sugar
You only need a small amount because condensed milk is already sweet.
Ghee
Ghee (I make my own ghee from butter) adds richness and gives the halwo a lovely finish. Add it towards the end of cooking.
Saffron and cardamom
These are the classic flavours in my version.
I soak the saffron in a little warm milk to release its colour and aroma. Ground green cardamom powder adds a lovely fragrance without overpowering the milk.
Nuts
I finish with chopped almonds and pistachios.
The biggest mistake is cooking the halwo until it looks completely dry.
The mixture will thicken and become grainy as it cooks, but it should retain some moisture. It will also firm up as it cools.
Once it is thick enough to mound softly on a spoon, stop cooking rather than trying to dry out every last bit of liquid.
Remember that microwave power varies. Use the timings as a guide and judge the halwo by its texture.
Technique
I look for three things:
Allow the halwo to cool promptly, then refrigerate it in an airtight container. Bring it out shortly before serving if you prefer a softer texture.
Milk halwa freezes well. Set the halwa in a tray, cut it into small squares and wrap them in the butter paper and place in a freezer proof container. Allow to thaw and bring it to room temperature before serving.
Milk halwa is a delicious rich and creamy milk based dessert. Generally, this Indian milk sweet is reserved for happy occasions and festivals such as Navratri, Gokul Asthmi or Ganpati.
As this recipe made using only dairy products, it can be consumed on a fasting day or season such as Ekadashi or Chaturmas.
I would serve it at room temperature after having a spicy Indian meal at parties or any get togethers.
Kopra pak in microwave
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 Caramelised Onion Hummus recipe is so much better than store bought! Sweet caramelized onions are blitz with nutty chickpeas, creamy tahini, lemon and garlic. Use it as a dip for pita chips and crudites or spread in sandwiches and wraps. It takes less than 30 minutes to prepare from scratch.
So what is Chivda?
Chivda is a crunchy, salty Indian snack mix based on flattened rice...
There are many different takes on what to added to the flattened rice..Some recipes call for thick flattened rice, some for thin. Some recipes omit the rice entirely and base it on cornflakes...
One from the Gujarat area might include Sugar, nuts, dried fruits, and fried potato straws, as well as spices such as turmeric, coriander, cumin and asafoetida. Another version uses mustard seed, curry seed, dried chiles, peanuts, and curry leaves.
You will need :-
Mehod:-
First Heat oil in a deep fry pan on medium heat. When the oil is ready to fry add beans in round Sieve and fry them until they are crunchy...(make sure you keep stirring to cook evenly) about 3-4 minutes. Now fry cornflakes same way..but cornflakes will puff immediately. Drain the oil from cornflakes with the help of a sieve and put it over tissue paper ..Fry all cornflakes let the tissue paper soak extra oil from them.
keep mixing these stuff in a big plate or bowl...On a slow heat now fry peanuts and almonds....add these stuff in a bowl too...Turn the heat off and fry curry leaves and curry patta. Now add all the remaining stuff to cornflakes and beans. Mix really well...When cooled keep it in an airtight
containers.
Check out our Diwali Sweet and Savoury Recipes
Method:-
Heat ghee in a heavy bottom pan, keep heat low and add cheese, milk powder and cream. Mix well and keep stirring so doesn't stick to bottom of the pan. Now add sugar and and keep stirring till everything comes together and becomes a one mass. Mixture should be like cookie dough so you can roll or make it into a shape. Now divide mixture into three equal parts. In one part add almond powder, in second add saffron and orange colour, and in third add green colour and pistacheo powder..mix well. let it cool, now add cardamom powder and mix well. Take small amount of mixture and roll out with your palm into a sausage shape. Do this with three mixture, now join together all three sausage like mixture and make it into a one sylinder shape. Now cut them into small pieces and make round peda.
See our 19 Best Barfi Peda Recipes for more inspiration
Broccoli rice is a fantastic way to use the whole broccoli - including the stalk! Simply pulse broccoli until it resembles "rice" and use it as a side dish. You can enjoy the vegetable rice raw, steamed or sauteed.
Methi na Thepla are a delicious Gujarati flatbread made with whole wheat flour, methi leaves and Indian spices. This Methi Thepla recipe follows the authentic recipe and makes soft and thin thepla.
Make homemade roasted red pepper hummus with chickpeas, roast red peppers, garlic, tahini and extra virgin olive oil. This easy hummus recipe is so delicious and tastes a million times better than store-bought!
This dreamy, creamy hummus is naturally vegan, gluten-free and ready in 5 minutes.
Made these Jeera bun to go with our Bombay style pav bhaji and we loved it.
You will need:-Makes 12 rolls
Method:-
I used my bread maker to make a dough.
When the dough is ready need the dough again on a lightly floured surface. Preheat oven to gas mark 5. Divide into 12 equal pieces(which i didn't) and shape each into a ball.
Place on a well greased baking tray, brush lightly with melted butter.
Let stand for 20-25 minutes or until double in size. Bake them for 15-20 minutes.
This sundried tomato bread recipe is made with chopped sundried tomatoes and herbs is bursting with sunny flavours. It is easy to make, doesn't require kneading and made with minimal ingredients.
Perfect with this Bread Dipping Oil.
Gajar no Sambharo, Gajar Marcha no Sambharo or Carrot Sambharo. In most Gujarati thali you will see sambharo, which is crunchy lightly cooked vegetables to go with your curry and daal. This way you can have 1 portion of veg towards your 5 a day veg and fruit.
I have added bell pepper to this recipe to make it less spicy by adding less green chillies!
