Dal Maharani | J Cooking Odyssey
Dal Maharani is prepared with three lentils, rich spices and finished with ghee and cream. I use a secret spice for incredible flavour.| J Cooking Odyssey
Dal Maharani is prepared with three lentils, rich spices and finished with ghee and cream. I use a secret spice for incredible flavour.| J Cooking Odyssey
Kachumber salad, an easy everyday Indian salad made with fresh chopped cucumber, tomato, onion and basic seasoning.| J Cooking Odyssey
Sweet, tangy and spiced pineapple chutney with aromatic South Indian flavours. Pair with Indian curries or alongside grills.| J Cooking Odyssey
This restaurant style Saag Aloo, or potato spinach curry, commonly found on British Indian Restaurant menus as a classic vegetable side dish.| J Cooking Odyssey
Farali Dum Aloo (No Onion Garlic Recipe)| www.jcookingodyssey.com
Prepare this easy Singhare ka Halwa or water chestnut flour halwa for any Indian fasting festivals in 10 minutes.| J Cooking Odyssey
Rajgira sheera or Rajgira halwa is a sweet dish made with amaranth flour, sugar, and milk. Ideal vrat recipe for Navratri, Ekadashi.| J Cooking Odyssey
Kuttu ki Puri is a deep fried Indian bread made with buckwheat flour and can be eaten during Hindu fasts or vrat. Vegan & gluten-free.| J Cooking Odyssey
Prepare this Tamarind Sauce as a dip for your favourite sides. This easy dipping sauce is made from tamarind pulp, jaggery and spices.| J Cooking Odyssey
Batata Bhaji is a dry potato sabji made with boiled potatoes, green chillies. It is most commonly served with poori.| J Cooking Odyssey
In Farali Dum Aloo, baby potatoes prepared without onion and garlic so can be eaten on Hindu fasting days such as Navratri or Ekadashi.| J Cooking Odyssey
These homemade salt and pepper chips are just like the chinese chip shop version. Ready in minutes and easy to make.| J Cooking Odyssey
