J Cooking Odyssey

Enjoy a cup of perfectly brewed doodh pati chai and feel completely refreshed. This unique Indian and Pakistani style tea is made with only milk (no water), black tea leaves, sugar and cardamom.

Doodh pati chai is the kind of tea you make when you want something a little stronger, creamier, and more s...

Here are my puffed up roti made with homemade multigrain flour (you can also use store-bought). I use 6 different flours – soya, chickpea, pearl millet, quinoa, sorghum and barley. You just need to make a big batch of multigrain atta and use daily.

I mix in 3 parts wheat flour to 1 part multigrain flour for super soft roti that’s easy to roll.

Not...

Hari Mirch Ke Tipore is a flavour-packed Rajasthani pickle made with fresh mild green chillies, panch phoran and spices. It’s ready in an “instant” too – simply cut green chillies, then sauté in a panch phoran tempering.

Note – This recipe has been updated from our recipe archives with new images and helpful content. The tried and...

Here is a sweet and tart Imli Khajur Chutney that’s made with tamarind pulp, dates and jaggery. It’s gently spiced with red chilli powder and ground cumin coriander. I’ve shared both cook and no-cook methods. I love it with spongy k...

Gor keri is a traditional Gujarati sweet mango pickle, made with raw mango, jaggery, and gentle spices. It’s usually slow-cured under the sun for days – something my Grandma always did. This version skips the sun (very UK-friendly!) and comes together quickly on the stovetop, while still keeping nostalgic sweet and tangy flavour.