Anshu's Food Odyssey

The Indo Chinese Fried Rice is something we all have grown eating in the Chinese restaurants all across India. Though far from the authentic Chinese, I guess, this is what we are addicted to. One of the most delicious and simple recipes, it comes together in no time and makes a wonderful use of the leftover rice. So, just the rice and some assorted vegetables to go in and you are ready for a wholesome meal, simple isn't it?. Here I would like to mention that though fried rice can be made with any variety of rice, jasmine rice gives it a nice authentic Chinese feel and aroma. But, just in case you cant lay your hands on them, any short grain rice works perfectly well for the recipe. Also, the veggies that you want to go in the rice depend on your preference and choice; I have added carrots, broccoli, beans and bellpeppers, you feel free to add any that you like. Only thing you need to take care of is, sauteing that vegetable first which takes longer to cook. For example

Have you ever walked down the streets of Old Delhi in peak winters and noticed the thela walas (small mobile stalls) selling the steaming hot chaat of shakarkandi? The cubed sweet potatoes charred on coal and loaded with a perfect blend of tang and spice with all that rustic charred flavors to add on the taste, are a true delight for every chaat lover in India. As winters are approaching and markets are flooded with sweet potatoes, there could be no better time to get few home and indulge in this lap-smacking chaat right in the comfort of home. Not to mention, I added my own twist to this chaat and served it on skewers. Also, charred it over direct flame for that added smokiness and rustic flavors to make it taste similar to the one sold on the Old Delhi streets. If by chance, you too are giving it a try and don't want to go in all the hassle of skewering it up, just go ahead the normal way and serve it in bowls or the traditional donas, and you are sure to have a tongue-t

Being hard core Punjabis, sarson ka saag is a quintessential for us every winters. The rustic dish is made using sarson or the mustard greens, some spinach and goosefoot greens/bathua. Loads of ghee and ample amounts of garlic goes in with just a handful of spices which makes it absolutely mouthwatering. For authentic punjabi feel, pair it with makki ki roti or poori, some fresh white butter and gud (jaggery) and you are bound to have an awesome treat. Yearning for the recipe? Scroll below! Punjabi Sarson ka Saag | Indian Mustard Greens Curry Ingredients Sarson (Mustard Greens) - 500 grams Palak (Spinach) - 200 grams Bathua (Goose Foot Greens) - 100 grams Finely chopped garlic - 8 to 10 cloves Green chilies - 2 to 3 Finely chopped onion (medium size) - 2 Finely chopped ginger - 2 inch Finely chopped tomatoes (medium size) - 2 Cumin seeds - 1 tsp Salt - as per taste Red chili powder - 2 tsp Turmeric powder - 1/2 tsp Ghee - 3 tbsp For Tempering Ghee/B