This Roasted Brussels Sprouts, Kale, Apple and Cranberry Salad is a seasonal delight that’s sure to impress. Whether you’re serving it during the holiday season or enjoying it as a healthy weekday meal, it’s a recipe you’ll return to again and again. Naturally vegan and gluten-free.
Nothing beats piping hot Gujarati style Batata Vada. These potato fritters have a fluffy spiced mashed potato filling and go wonderfully with a hot and sweet chutney especially for Batata Vada.
Serve these alongside with Karak Chai for evening snack or Indian style high tea.
This warm Beetroot, Radish and Carrot Salad is so easy to prepare. Crunchy veggies are tossed in a simple Indian tadka.
This delicious Roasted Thai Curry Cauliflower Soup with Coconut Milk is velvety and creamy with warm Thai curry flavours. This vegan soup is perfect as a starter or light main.
This cranberry jalapeno cream cheese dip is refreshing and creamy. I first made a tangy cranberry jalapeño salsa then spoon it on top of softened cream cheese. It's the perfect creamy dip for holiday parties!
Valor Ringan nu Shaak is an authentic Gujarati curry made with valor papdi, aubergine and basic Indian spices. It is a simple curry that is naturally vegan and gluten-free.
It couldn't be easier to make this fresh Gujarati style turmeric pickle with both turmeric root and amba haldi. It's also made with no oil.
If you're looking for a show-stopping appetizer that's bursting with flavour, you'll love this Samosa Tart Au Soleil! It's an irresistible combination of delicate puff pastry and a vegetarian potato pea samosa filling. I've added an additional festive twist with wensleydale cheese but this is optional!
Perfect for festive gatherings such as Diwali, Thanksgiving, Christmas and Eid!
Bharela Ravaiya is a delicious Gujarati curry or shaak. Baby eggplants or aubergines are stuffed with a sweet, tangy and spicy peanut and coconut bharwan masala.
Naturally vegan and gluten-free.
Prepare this fresh and vibrant carrot and daikon radish salad that's dressed with a simple tempering, lemon juice and sesame seeds. It's an easy warm side dish to serve alongside your favourite recipes.
You can easily prepare your favourite restaurant style Indian curries with this easy homemade Indian curry sauce recipe. This Indian simmer sauce is a smooth sauce prepared with onion, garlic, tomatoes, Indian spices and coconut milk.
Prepare this basic Indian curry paste recipe in advance and use in all your favourite Indian curries. You only need 5 ingredients plus basic Indian spices for this onion tomato masala paste that is also freezable. Prep a large batch and freeze to make a curry in a hurry on busy weeknights!
Warm up with this spicy pumpkin soup recipe - silky smooth pumpkin soup is flavoured with ginger, basic spices and coconut milk. It's so easy to make and is vegan and gluten-free.
Masoor Dal Khichdi, also known as Kitchri, is a wholesome and comforting Indian dish made with a simple combination of rice and red lentils. It's incredibly easy to prepare, making it a go-to meal for busy days or when you crave something warm and satisfying.
Aloo Matar Pulao, or Tehri, is a vegetable rice dish from Uttar Pradesh. This one pot meal is quick to prepare with mild flavours.
Calling all the millionaire shortbread fans! You'll love this Homemade Billionaire’s Hot Chocolate, a luxurious drink that's like Christmas in a mug!
Bharwa Bhindi is a delicious sabji and is also known as Bharela Bhinda or Bhinda Sambharia. Fresh and tender okra are stuffed with a flavourful Gujarati style aromatic masala. Naturally vegan and gluten-free.
Make café style Homemade Billionaire’s Latte. This fun and festive coffee is inspired by Costa and is made with layers of silky caramel, melted chocolate, shortbread crumbs and smooth latte.
Combine the comforting Christmas flavours of eggnog with freshly brewed coffee and frothy milk for this ultra creamy eggnog latte. It's a copycat version of the Starbucks Eggnog Latte! I use my homemade eggless eggnog that you can also make entirely dairy-free.
Make this extra creamy eggless eggnog with cashews and heavy cream that can be served warm or chilled. My version is non-alcoholic but its easy to make boozy.
Taste's delicious in this cosy Eggnog Latte that's a Starbucks copycat recipe.
Mango Rasmalai is a spectacular Indian dessert. The classic dessert, ras malai, is paired with exotic fruity mango for a refreshing and creamy sweet treat.
I've made a cheats version using store bought but you can easily make rasmalai and mango pulp at home.
Masoor dal, or red lentil dal, is a comforting, dish that’s naturally vegan and gluten-free. Easy to make and bursting with flavour, it’s a go-to option for a hearty weeknight dish or as a side for your Indian meals.
This is the EASIEST, QUICKEST, and most DELICIOUS white chocolate mousse. This recipe is eggless, without gelatine and made with just 2 ingredients - white chocolate and cream!
Gujarati Lasaniya Gajar is a warming recipe made with raw carrots and garlic chutney. It's a delicious, flavour-packed side dish for your Indian meals.
This festive Pomegranate Mocktail recipe is as simple as they come. Fresh pomegranate juice and a sweet sparkling non alcoholic wine combine to make an elegant no alcohol drink for special occasions. The beauty of this mocktail is that you can assemble it even after your guests have arrived. There is no need for prepping in advance as it's SO QUICK to make.
The ultimate Gujarati breakfast or snack is undoubtedly Bateta Poha. It's a delicious dish made with flattened rice, potatoes, green chillies and ginger but without onion.
My recipe goes back generations and I can say with absolute certainty that it's remained a firm favourite breakfast amongst all of us! The incredible smell of tempered curry leaves and fresh ginger - green chilli paste is hard to beat!
If you’re looking for a wholesome, quick, and utterly satisfying breakfast or snack, Gujarati Bateta Poha is a recipe you’ll want to try.
This humble dish combines flattened rice (poha) with potatoes (bateta), tempered with fragrant spices, peanuts and topped with a squeeze of tangy lemon and a sprinkle of fresh coriander.
In typical Gujarati fashion, batata poha reflects the balance of sweet, tangy, and savoury flavours that define Gujarati cuisine. Unlike its Maharashtrian cousin, the Gujarati version often carries a hint of sweetness, thanks to a pinch of sugar. You will also find varieties with onion, known as kanda poha.
It’s a meal that’s light on the stomach making it perfect for mornings or as an afternoon pick-me-up.
In India, bataka pauwa is often served with crunchy besan sev, pomegranate or other fruit. Yes, I've tried it with pineapple and it works. Don't come at me.
Full ingredients with measurements are available in the recipe card below at the end of this post
Poha - also known as flattened rice or beaten rice flakes. For bateta pava we will require either thick or medium thick variety. I do not recommend using thin poha as they will become mushy when rinsed in water.
Bateta - I am using white regular potatoes.
Oil - use flavourless oil such as sunflower oil, rapeseed oil, vegetable oil or avocado oil.
Seeds and nuts - black mustard seeds also known as rai. In the traditional recipe, peanuts are added, but if you want cashews are also a great option too.
Spice powders - asafoetida or yellow powder and turmeric.
Green chillies and ginger - usually bateta pava is spiced up using fresh green chillies and not red chilli powder, however if green chillies are not available you can add chilli powder.
Curry leaves - are an essential ingredient in the Bateta Poha recipe because they add a distinct aroma. Fresh are best, but dried or frozen works fine too.
Sugar - adding sugar to poha is optional and depends on regional preferences and personal taste. Sugar provides a mild sweetness that balances the savoury and tangy elements in poha, especially if lemon juice is used. This sweet-salty-sour combination enhances the overall flavour profile of the dish.
Lemon juice - fresh or bottled. Lemon juice introduces a tangy, fresh flavour that balances the richness of the potatoes and the mildness of the poha. This brightens the overall taste of the dish, making it more refreshing.
Garnish
Fresh Coriander/cilantro
Pomegranate arils (optional)
Sadi sev (optional)
Coconut (optional)
Sesame seeds (optional)
Bateta Poha is typically served hot for breakfast and no Indian breakfast is complete without a cup of piping hot masala chai. Karak chai or cardamom chai works wonders too.
If serving as an afternoon snack, it's delicious with lassi or gujarati chaas.
Top the bateta poha with crispy sev and/or pomegranate arils with lots of fresh chopped coriander.
My personal favourite is with chopped pineapples or tomatoes but my Mum tells me it's even served with chikoo in India.
Refrigeration
Let the cooked poha cool completely before storing. Transfer it to an airtight container and store in the refrigerator for up to 1-2 days.
To reheat, warm it in a pan or microwave with a sprinkle of water to restore its texture.
Freezing
Personally I would not recommend freezing batata poha due to loss of texture.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by TextNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2010.
French Chestnut Soup, or velouté de châtaigne, is a beautifully silky and smooth soup made with chestnuts and cream. Traditionally served on Christmas, this soup is as luxurious as they come!
Vegetarian and naturally gluten-free.
Fulavar Bateta nu Shaak is a Gujarati cauliflower and potato curry recipe. It's prepared in a gravy of basic Indian spices and without onion or garlic.
This spicy carrot soup is perfect for chilly autumn and winter days. It's flavoured with spices for a gentle warmth and is naturally vegan.
This Gujarati style Bharwan Masala is perfect for stuffed vegetable shaak such as bhinda and baby aubergine and potatoes.
Gujarati Bhakri is an Indian style unleavened flatbread and is made with coarse whole wheat flour and ghee or oil. It is rounder, thicker and crisp compared with Gujarati rotli.
Perfect served as part of a Gujarati thali.
Butternut squash raita is a cool creamy accompaniment made with yogurt and cooked butternut squash. This simple and easy pumpkin raita comes together in less than 20 minutes. It is vegan, gluten-free and oil-free, it made with just 5 ingredients.
Kaddu (butternut squash) raita is a delicious raita made with fresh squash and lightly crushed cumin seeds.
The creamy yogurt works well with spicy Indian food. You may also like cucumber raita, mixed fruit raita or tomato raita.
Butternut squash - You can use any pumpkin for this recipe. It can be white, yellow or red.
Yogurt - plain yogurt or greek yogurt works fine too.
Red chilli powder
Cumin seeds - lightly toasted tastes even better. I also use them in my pineapple raita.
Coriander leaves - finely chopped
Salt
Butternut squash raita can be served alongside everyday Indian meals or can be included in Diwali Dinner Menu or Indian Thanksgiving Dinner Menu.
Perfect alongside paratha or dal paratha for a simple lunch or for dinner with curries such as masala rajma or chana saag.
Kaddu Ka Raita goes well with savoury rice dishes such as Biryanis and Pulao. I really enjoy with this Indian fried rice and garlicky baby potato pulao.
Store leftovers in an airtight container in the fridge for up to a day. After this it looses taste and texture. I do not recommend freezing raita.
Butternut Squash and Cannellini Beans Soup
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by TextNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in February 2010.
Methi Farsi Puri or Methi Mathri is an Indian crispy and flaky snack made with plain flour and fresh methi. The mathri are deep-fried and served during the festive season, just like the original Gujarati farsi puri recipe.
Pair this festive Indian salad alongside your Indian meals. Julienne beetroot, carrot and apple are all dressed in a chilli Indian salad dressing. I've finished the salad off with jewelled pomegranate arils and pistachios for a super festive touch.
This tangy and spicy Indian salad dressing is ready in less than 5 minutes. It's made with fresh green chillies, ginger, mint and lime juice.
Vegan and gluten-free.
This Jamanvar Bateta nu Shaak is a Gujarati wedding-style potato curry with tender, skin-on potatoes in a rich, gently spiced, sweet-and-sour gravy. Whole spices, tamarind and jaggery give the raso its distinctive flavour, while floury potatoes naturally thicken it. It's made for scooping up with hot, puffy poori!
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Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2016.
My Mum and Grandma remember eating this style of bateta nu shaak at local weddings in Gujarat. Just picture it piping hot served with undhiyu, bowls of khatti meethi dal, rice, poori and farsan like lilva kachori or Gujarati bateta vada. And they aren't finished yet, there's still sweets like shrikhand, creamy basundi or dhilo mohanthal.
Someone please invite me to their wedding!
Meanwhile, in the UK I grew up enjoying our family's version on special occasions, usually with tikhi masala poori or masala bhakhri, sometimes vaal nu shaak or kala chana nu shaak, and a sweet like churma ladoo with sugar.
It's one of those dishes that immediately makes a meal feel like a proper jamanvar!
This isn't the same as the simple potato shaak (like bateta ni chips nu shaak), we'd make for an everyday meal.
The whole spices are a big part of the flavour. I use mustard seeds, cumin, cloves, cinnamon, bay leaf and star anise together, rather than relying on ginger, green chilli or tomato. Of course, this is a no onion-garlic curry.
There's also more oil than in our everyday version, which helps carry those spices through the gravy.
Then comes the khattu-mithu balance from tamarind and jaggery.
The finished curry shouldn't be intensely spicy or cloyingly sweet. It should have a rich, rounded flavour, with enough gravy to enjoy with poori.
If you're after a simpler, dry potato dish for an everyday meal, try my sukhi batata bhaji instead.
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.
Potatoes
Floury potatoes work best because some of their starch breaks down into the gravy as they cook.
An all-rounder will work, but I wouldn't choose a firm, waxy potato for this particular shaak. You'd lose some of that natural thickening.
Wash the potatoes thoroughly and leave the skins on. This is how my Mum and Grandma remember the wedding-style version.
Leaving the skins on also saves time when you're cooking a large quantity and avoids peeled potatoes sitting around and discolouring. Honestly, the skin won't alter the flavour or texture of the shaak - it remains so so delicious, I promise!
I cut the potatoes into fairly large chunks. Small pieces are more likely to collapse into mash before the gravy is ready.
Whole spices
I use mustard seeds, cumin seeds, cloves, cinnamon, bay leaf and star anise, along with dried red chillies and hing which work together to create its rich flavour. I can't say exactly which combination every wedding cook in Gujarat uses, but this is ours!
Ground spices
Kashmiri chilli powder, turmeric, ground cumin and coriander, and garam masala build the flavour of the gravy.
This isn't meant to be a fiercely spicy curry. Adjust the chilli powder according to the brand you're using, as heat levels vary considerably.
Tamarind (imli)
I prefer soaking a little tamarind in hot water, then mashing it to extract its tangy liquid.
Add it once the potatoes are nearly cooked rather than right at the beginning.
The amount you need depends on how sour the tamarind is and what else you're serving.
Jaggery (gor)
Cut the jaggery into small pieces so it dissolves easily in the hot gravy.
I add it once the potatoes are cooked, then taste and adjust the sweet-and-sour balance.
If this shaak is the main event, I'll make the khattu-mithu flavour more pronounced. If it's part of a thali with sweet Gujarati dal, vaal or other sweet dishes, I ease back on the jaggery so the whole meal feels balanced.
A note on water quantity
Start with approximately 1½ - 2 cups for 500g potatoes and add more as they cook. I usually need at least 2-3 cups in total, but the exact amount depends on the potatoes and how quickly the gravy reduces.
The aim is plenty of cohesive raso, not a watery sauce with potatoes floating in it.
The potatoes do most of the thickening for you.
As they cook, the edges soften and release starch into the gravy. The jaggery also helps give the finished raso a little body.
Wait until the potatoes are cooked before deciding whether the gravy needs extra thickening. If it still looks thin, mash just one or two potato chunks against the side of the pan and stir them through.
That's usually plenty for a family-sized batch.
You don't need flour, besan or any other thickener!
The finished gravy should flow from a spoon but still coat the potatoes. It shouldn't look watery or separate into liquid and potato pieces.
And don't panic if the potato skins begin to peel away slightly while cooking. Together with the gently breaking edges, that's one of the signs I look for when the potatoes are perfectly cooked.
Technique
Look at the edges rather than just testing the middle.
The potato chunks should be completely tender, with the edges beginning to break down and some of the skin gently peeling away.
They should still hold their general shape, though. You want recognisable chunks of potato, not a pan of mashed potatoes.
That's why I cut them slightly larger than I would for an everyday shaak, especially when making a bigger batch.
My favourite pairing is hot Gujarati bhakhri or poori.
For a special-occasion Gujarati thali at home, we add add vaal, dal, cabbage sambharo, masala fulwadi, methi na gota and gajar marcha nu atanu. We then usually pick a Gujarati mithai based on the season.
Often you'll see karela aloo in occasion thalis too - but not in mine!!!
I adjust the jaggery in this curry according to the rest of the menu. If there are already several sweet Gujarati dishes on the plate, I don't want every single one competing to be the sweetest!
For more ideas on building a complete meal, browse my Gujarati thali guide.
This is a useful shaak to make ahead, and I think the flavours are lovely the next day.
The gravy thickens considerably as it sits because the potatoes continue to absorb moisture.
When reheating, add a splash of water and warm it gently on the stove until piping hot. Adjust the consistency before serving rather than making the original batch too watery.
Cool leftovers promptly and refrigerate them in an airtight container.
I don't freeze this curry because the potatoes lose their texture after defrosting.
Fulavar Bateta Nu Shaak (cauliflower and potato)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by TextFor Paneer Makhani, soft paneer pieces are simmered in an exquisite, rich and silky sauce made with butter, onion, tomato, cashews and aromatic spices. Perfect as part of your Diwali dinner menu.
Green peas pulao, or matar pulao, is an Indian and Pakistani rice dish made with basmati rice, whole spices, green peas and mint. Easy enough to make any day, but luxurious enough to serve for a dinner party.
Prepare to be making these Cardamom Pistachio Palmiers over and over again! Flaky buttery layers of puff pastry with pistachio cream and cardamom powder is game changing!
The ultimate Diwali mithai has to be Gujarati Mohanthal! This recipe contains mawa or khoya to create proper crumbly Mohanthal that is as good as kandoi or mithai shops. This style of perfect Mohanthal is readily found in temples and in Havelis (Vaishnav temples) around the world.
Szechuan Paneer Puff Pastry Swirls are a fun vegetarian Indian-fusion appetiser with all the flavours and textures! You've got creamy paneer and veggies inside crispy puff pastry flavoured with tongue-tingling schezwan sauce.
Biranj is a timeless Gujarati sweet dish made with basmati rice, chana dal and nuts. It is flavoured with aromatic whole spices and luxurious saffron. Perfect for special occasions such as Diwali.
