Anshu's Food Odyssey

These cute looking, buttery and melt-in-mouth cookies had been on my list for quite sometime but, I got a chance to bake them only lately for a Christmas get-together at my place. Filled with a decadent chocolate filling, these were an instant hit, especially among kids. Initially I had planned to fill these cookies with my homemade plum coulis , the recipe of which I uploaded last summer, but unfortunately I could not find good ripe plums at the grocery store near our home...and since I had to do other preparations for the gathering as well, I thought of skipping preparing the coulis and instead went ahead with a short cut of using store-bought chocolate sauce. Nevertheless, the results were completely satisfying with loads of appreciation from the guests...at the end that is what counts the most 😜 Part Whole Wheat Thumbprint Cookies with Chocolate Filling [Eggfree Recipe] Now coming to some intricacies involved in the procedure of making these little beauties. The dough is

Kerala , besides being one of the most scenically blessed places in India, is also considered the land of culinary heritage . The never-ending coastline of this exotic state is bestowed with nature's culinary treasures that include but, are not limited to tall groves of coconut, palm and jackfruit....and that is one of the primary reasons coconut oil, coconut cream and coconut milk make for an indispensable part of the Malayali cuisine. Besides, an extensive network of this serene coastal region also produces fish and other seafood in abundance, which needless to say, contributes to the staple gastronomic scene of Kerala. When talking about Kerala, how can I forget mentioning about the state's opulence in spices and herbs: cardamom, black pepper, cinnamon, cumin, cloves and turmeric, have been some of the extensively grown spices here since ancient times. Therefore, the heat in food of Kerala is kind of self-explanatory. Having said that, I would also like to mention her

One of the most popular and flavorful rice dishes from Southern part of India, Lemon Rice need no special introduction. Packed with freshness of lemon, crunch of peanuts and a soothing aroma of curry leaves, they are my absolute favorite when it comes to relishing a South Indian meal . In case you have some precooked steamed rice lying in your refrigerator, then this is probably the best dish that can be made out of them, that too in just a whiff of time. All you need to do is take them out, prepare a lemony tempering and lo ! your rice is ready. Although this rice can be enjoyed as is paired with some curd and poppadom on the side, I usually make Sambhar with them to relish a wholesome hearty meal. This time, as my husband had brought some fish, so instead of Sambhar, I made the yummylicious Kerala Style Fish Curry using Coconut Milk to go with these aromatic rice and trust me, it came out to be a stupendous gastronomic treat for both of us. I'll be posting the recipe of fish

Pannacotta , the very famous Italian dessert was on my mind for quite some while now; I wanted to make it for past couple of months but was not getting the right opportunity....and now since its the holiday season with a get-together planned at my place over the weekend, I thought it would be the right time to finally give it a try. So, I made this batch of vanilla pannacotta as a trial and paired it up with homemade peach sauce sauce infused with some rustic flavors and aroma of star anise. At first I was a little skeptical of whether peach sauce would be a good option to go with pannacotta but trust me, it came out simply awesome and yes!! now I am all set to please my guests with this luscious and creamy dessert. Sharing the recipe below; hopefully you will like it !!....Last but not the least, my apologies for posting not so great pictures as I was running late for a meeting and clicked them in a rush....... Vanilla Pannacotta with Peach Sauce Ingredients (serves 6) Fo

Ram Laddoo or the yellow moong dal fritters are one of the most popular street snacks of North India , especially famous in and around Delhi/NCR region. Crisp from outside and soft from inside, these savory laddoos are served with grated radish topped up with spoons-ful of spicy mint & coriander chutney..and yes!! piping hot straight from the kadahi in your plate, needless to say, they just make for an outstanding evening snack in the chilled Delhi weather. If you have also been thinking of savoring them from quite sometime but have not yet got an opportunity to visit a Ram Laddoo stall somewhere nearby your home, then I bring for you this easy-peasy recipe to make them in your very own home kitchens. Do try and let me know how it turned out !!!  Famous Delhi Street Food - Ram Laddoo | Moong Dal Fritters Ingredients For Ram Laddoo Skinned split green gram (dhuli moong dal) - 1 cup (soaked in approx. 3 cups water overnight) Green chilies (roughly chopped) - 2 Ginger -

If you had been searching for the easiest brownie recipe all this while, then I must say you have stumbled upon at the right page. Loaded with the decadence of chocolate and a "just-to-die-for" gooey texture, these brownies are absolutely sinful and delish. The best thing about these brownies is, they are egg-free and make for a perfect treat for vegetarians; even vegans can try out the same recipe just by replacing milk and cream cheese with vegan substitutes such as almond/soya milk and yogurt. Do try them out the upcoming holiday season and if you like it, don't forget to drop in a comment/feedback in the section below the page.   Egg-Free Fudgy Cocoa Brownies Ingredients All purpose flour - 1 cup Unsweetened cocoa powder - 2 tbsp Baking powder - 1/2 tsp Baking soda - a pinch Salt - 1/2 tsp Unflavored cooking oil - 1/4 cup Cream cheese (or thick curd) - 1/8 cup Milk (at room temp.) - 1/4 cup Coffee powder - 2 tsp (dissolved in 1/4 cup boil

A spicy and "chatpata" Rajasthani flavor seems to be up on my mind this week; I first started off with the popular curry recipe of " Govind Gatta Curry " and am now here again with yet another super-duper snack/breakfast delight from the Royal State of Maharajas, the crispy, flaky and ever so delicious, " Aloo Pyaaz ki Kachori ". Bursting with tongue tickling flavors, I first had a tryst with these kachoris at a local street food stall during my visit to Jaipur. A subtle sweetness of caramelized onions, a rustic aroma of fennel, coriander and nigella, and the crisp flakiness of the crust instantly took me in its gastronomic awe. Since then, these have become my ultimate favorite when it comes to savoring kachoris. Whether you are looking for a special breakfast option or a high-tea evening snack, needless to say, they make for a perfect lip-smacking treat and are sure to leave you asking for more. Let's get started with the recipe.          Khasta

Rajasthani Gatte ki Sabzi has always been one of my favorites since childhood; but, truly speaking I was never aware of the stuffed gatta curry until I started food blogging and in my quest to come up with new dishes every other day, I came across this delectable curry recipe which has now kind of become one of the most demanded dishes in my home, especially on weekends and holidays. Not to exaggerate, the soft and melt-in-mouth cheese & nuts stuffed gram-flour dumplings immersed in a curry bursting with tongue-tickling flavors, absolutely makes for a divine meal on a balmy winter afternoon....and if it is accompanied with other winter delights like ' Gajar Shalgam ka Achaar ' and ' Kali Gajar ki Kanji ', then your day is completely sorted. So, without wasting any time further, lets quickly get started with the recipe . Govind Gatta Curry Ingredients For Gatte Besan (Gram Flour/Chickpea Flour) - 1 cup Vegetable oil - 1 tbsp + for frying Curd/Yog

One of the most popular sweets from the land of Bengal, Ras Malai or Rosh Molai does not need any introduction. The juicy and melt-in-mouth cottage cheese balls dipped in a thick and flavorful sauce of milk makes for an excellent treat during festivals and other auspicious/special occasions in India. Well! the most crucial part of this traditional sweet lies in making the cheese balls, which can be a daunting process at first but once you get the hang of it, you would not be able to resist yourself making this dessert time and again....and not to explicitly mention, this is what exactly happened with me; I tried making Ras Malai a couple of times in the past but, it always came out a disaster with cheese balls always turning out hard and not absorbing the milk even when kept in the same overnight. So, it was only last week that my perseverance to make these little sweet balls to a perfection paid successful results; it won't be an exaggeration to say that me and my husband