Anshu's Food Odyssey

Samosa is a delectable, deep fried tea time snack , not only popular in India but, in a lot of other South East Asian, African and Mediterranean countries. And though the stuffing and the shape of Samosa may vary from country to country, what remains common is the outer crust that comprises of a crisp, flaky pastry made out of plain flour and a delicious stuffing inside, be it of any veggie or meat. In India, Samosas come in a triangular shape and are most often stuffed with a spicy and a bit tangy boiled potato filling. Nevertheless, the samosas with minced chicken/lamb/beef filling are also quite famous and make for a finger-licking party appetizer . Having said that, the potato or aloo samosa though, is a regular item and counts among the most popular street foods of India . Punjabi Aloo Samosa Owing to so much popularity that Samosa enjoys in the Indian sub-continent (literally you would get it at every nook-side sweet shop in the c

Galette is French term signifying an open pie, pastry or a tart. While it has a lot of savory versions, the sweeter versions made using fresh fruits are more popular worldwide and make for a sinful yet a very rustic dessert to be served during parties, get-togethers or any festive events. Coming to the base or the pastry of the galette, it involves use of just three basic pantry ingredients: flour, butter and sugar. When baked to perfection, the crust comes out super flaky and buttery; and that fresh fruit with its delicious juices just makes the galette super addictive and lip-smacking. Now, for the fruits, I have made this galette using fresh peaches. However, you can go ahead and use any fruit of your liking; something like strawberry, apples, raspberries and blueberries would make for a great choice...  One more thing! Galettes are super easy to make and don't require any fancy equipment such as pie dishes or tart moulds; all you have to do is just make the pastry

Bharwan Arbi Aloo ki Sabzi is a delicious dry masaledar sabzi, all packed with tantalizing flavors that go so well with rotis, chapatis and paranthas on the side. One of my most favorite side dishes, it is made by stuffing arbi (or colocacia/taro root) and potatoes with a flavorful and piquant spice powder. The stuffed vegetables are then sauteed to a crisp outer texture and a soft interior. Often I include stuffed brinjals/eggplants too in this sabzi, but, since I was out of stock of them, I skipped the brinjals and just made it with potatoes and arbi. Trust me, if you are looking for a unique and different style of stuffed veggies to go with your meals, try this combination and I promise, it will get regular at your homes. Bharwan Arbi Aloo ki Sabzi  INGREDIENTS Arbi/Taro Root - 250 grams Medium size potatoes - 3 to 4 Salt - to taste Red chili powder - 2 tsp Amchoor powder - 2 tsp Garam masala powder - 1/2 tsp Zeera powder - 1 tsp Haldi powder - 1/4 tsp S

Burani Raita is a famous Indian accompaniment to spicy biryanis and pulaos. A Hyderabadi specialty, it uses some thick yogurt that is mixed with few pounded cloves of garlic and some basic spice powders like red chili and roasted cumin, which lend it that much-needed hint of spicy kick. Not to mention, when it comes to making the Burani Raita, it is no more than a five minutes process and makes for an ideal side dish to go along with any kind of rice preparation or even chapati & sabzi combination. Ideally, this utterly flavorful and aromatic raita only has to it, some pounded raw garlic, however, I have given it a slight twist by topping it with some fried garlic bits and some red chili oil for extra flavoring. This step is totally optional and you can skip it altogether by sticking to the traditional way of making it. So, not wasting any time further, lets move on to the recipe.... Burani Raita Recipe | Garlic Flavored Spiced Yogurt INGREDIENTS Thick y

Loaded with some tantalizing flavors, Tawa Pulao is a delicious and popular recipe from western parts of India, particularly Maharashtra. A wholesome and delectable meal, it finds its origin in the streets of Mumbai; it is said that a couple of decades back, a Pav Bhaji vendor curated this wonderful recipe to put his leftover Bhaji gravy to use. He just added some already cooked rice in the gravy and lo! this beautiful, aromatic and spicy pulao recipe was created, which today, counts amongst the most popular Mumbai Street Food delicacies. And since it is cooked on the same tawa or griddle where Bhaji is cooked, it got its name as the "Tawa Pulao" .  So, ideally this tawa pulao has an already prepared gravy to put to use, however, if we want to relish its tongue-tickling flavors, we can easily prepare it from scratch at our homes. All we need is few basic pantry ingredients along with the most essential, PAV BHAJI MASALA and we are good to go. So, what are waiting

Hey guys, sorry for my long absence from the blog.... was down with severe ankle pain for about 2 weeks but, didn't have the courage to see a specialist due to the ongoing pandemic situation. I was obviously suffering from a constant pain, however, what took a toll on me the most was the helplessness of not being able to work, try new recipes and most importantly not being able to shoot the food pics. After a long period of frustration, I pushed myself today and worked on this easy and classic herbed focaccia bread. Trust me, the bread came out really well, however, due to my aching ankle I couldn't do justice to the pics. Kindly excuse and try the recipe....hope you like it!! Classic Herbed Focaccia Bread Recipe INGREDIENTS Maida/APF - 2 and 1/2 cups Milk powder - 3 tbsp Dry instant active yeast - 1 and 1/4 tsp Sugar - 1/2 tsp Salt - to taste Garlic powder - 1 tsp Mixed Italian herbs - 1 to 2 tsp Vegetable/Olive oil - 3 tbsp Luke warm water - 1/2