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
Masala Mogo Chips are a close relative of Masala Chips! Air-fried cassava, yuca or mogo is tossed in a delicious East-African Kenyan masala to create an exciting side or snack! This post contains affiliate links,| J Cooking Odyssey
Easy Masala Chips are an East-African Indian speciality. These Kenyan Masala Potato Chips or Masala Fries are made from frozen oven-chips for ease and use only pantry ingredients so that you can have a delicious meal| J Cooking Odyssey
Hayley Dhanecha of J Cooking Odyssey formally Jagruti’s Cooking Odyssey Hi I’m Hayley and welcome to J Cooking Odyssey! It’s lovely to have you here. About Me I am currently a Junior Doctor balancing work with catching up on the latest boxset. I’m a 90’s kid born in London with an Indian and East-African Indian …| 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