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
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
