Anshu's Food Odyssey

Punjabi's all-time favorite, Dal Makhani , is a delicacy that has carved its niche on the menu cards of restaurants not only in India but world-wide. Luscious, silky, creamy and buttery, its absolutely a treat for any and every food lover. Whenever we are dining out, its a must on our tables apart from one of our other few favorite dishes like Kadhai Paneer , Punjabi Chholey and Kashmiri Dum Aloo . And in case, we are opting for some non-veg, it has to definitely one of  Chicken Curry or Butter Chicken . Coming back to Dal Makhani, I tried various versions of the same a couple of times, but was never able to get the texture and flavors as that of a restaurant. This time when we were holidaying in Phuket, at one of the North Indian restaurants, we happened to savor this flavorful Dal Makhani. Requesting the chef, telling him how awesome the dal tasted, he was kind enough to share his secrets for this delicacy. When I got back home and tried making the dal using his recipe, I w

Mathri is an Indian style fried cracker that is popular all across North India. While generally an accompaniment to the tea, it also makes for a perfect choice to satiate those little munchy-punchy cravings that we all have several times a day. Though these buttery flaky crackers are widely available in markets in a variety of shapes and flavors, the ones that I like the most are these triangular shaped mathris loaded with beautiful aroma and taste of dried fenugreek leaves. And yes! what makes them even more fascinating for me is that one black pepper corn fixed right in their centers. Ohhh... I just love the sight of it...don't know why 😁 If you too are fascinated about mathris like me and are usually concerned about the hygiene checks taken care off in the store-bought ones, do try your hands making these Tikoni Methi Mathris at home and I assure, you will never get them from the market again. Tikoni Methi Mathri | Methi Nimki | Fenugreek flavored Indian Fried Crackers

Salmon has been one of the go-to fishes in our house and makes for a super easy choice, be it for a lazy weekend or for a quick late night dinner. While we were in India, we actually never got a chance to devour this beautifully moist pink fish, which is available widely here in Singapore in the non-veg section of all the super-markets. I still remember, the first day I cooked it, I was a little skeptical of how it would turn out, but, frankly speaking, both me and my husband fell in love with it the very instant it got on our plates. Since that day 2 years back, till the day today, this fish is cooked at-least once every week at our home with different variants of marinades and sauces; the recipe I am sharing today is one of such experiments that turned out simply amazing. Pictures may not be so impressive (as I am not a professional photographer 😜), I can still guarantee you of the taste that was just mind-blowing. Do try it out once.     Lemon & Herb Pan Seared Salmon wi

"Dahi ka Murgh" is one of the most simplest and easiest chicken recipes, loaded with luscious creaminess of the yogurt and a perfect balance of flavors that are sure to tickle your taste buds. In case you have some guests coming up at a short notice, this makes for a perfect dish to put in place just in a whiff of time. And the best part is, it does not even require any fancy ingredients, tasting simply awesome with some rice, plain chapati or naan. Dahi ka Murgh Ingredients Chicken (on bone) - 500 grams Whisked yogurt (preferably Greek yogurt) - 2 cups Slit green chilies - 2 to 3 Lemon juice - 1 tbsp Minced garlic - 2 tsp Minced ginger - 1 tsp Bay leaf - 1 Black cardamom - 2 Cloves - 4 to 5 Black pepper corns - 5 to 6 Cumin seeds - 1 tsp Cinnamon stick - 1 inch Dried whole red chili - 1 to 2 Salt - as per taste Red chili powder - 2 tsp Roasted cumin powder - 2 tsp Garam masala powder - 1 tsp Kasoori methi powder - 2 tsp Vegetable oil - 1/2 tbsp

When it comes to Gujarati snack options, Khandvi tops my list. So light and flavorful with very few calories, it truly makes for a guilt-free delight that can be savored in the morning breakfast or as an evening tea-time snack to satiate that 'chhoti bhookh'. Plain  Khandvi is something that I make quite often, so, this time I decided to make it little interesting by adding some beetroot. Not only the color of this delectable Gujarati delicacy came out pretty, it tasted awesome too because of the grated coconut stuffing. If you too are a Gujarati food lover like me or are watching your calories these days, do try out this recipe and I promise, you would certainly thank me afterwards. Coconut Stuffed Beetroot Khandvi Ingredients 1. Gram flour (besan) - 1 cup 2. Whisked yogurt - 1 cup 3. Water - 2 cups 4. Beetroot (boiled, pureed and strained) - 1/4 cup 5. Salt - as per taste 6. Lemon juice - 1/2 tbsp 7. Powdered sugar - 1/4 tbsp 8. Fresh/fr