Anshu's Food Odyssey

Missing those khasta, crispy and flaky kachoris from your favorite halwai (sweet/snacks) shop during this pandemic crisis? Well, today I am going to share the same very recipe of those lipsmacking Halwai Style Moong Dal Kachoris with all the tips & tricks to make and relish them right in your homes. A popular breakfast recipe from North India , it is best enjoyed with a spicy and tantalizing aloo sabzi. On my blog are some delicious aloo sabzi recipes; two of the most viewed include the very famous " MATHURA KE DUBKI WALE ALOO " and the other " HALWAI STYLE HING JEERA ALOO KI SABZI ". Make any of these and have a lovely breakfast or brunch with your family. Halwai Style Khasta Moong Dal Kachori If you are someone who doesn't know what a kachori is, well, it is a deep fried Indian puffed pastry which is filled with a spicy and lipsmacking filling either of potatoes, onions, peas or lentils. The ones I have shared is the most com

Well, Dosa is one of my most favorite South Indian dishes that I can hog on in all three meals of the day. With that said, the actual dosa recipe which calls for fermenting the urad dal and rice batter is such a tedious and laborious job that needs a lot of patience as well as planning. Plus, because it has the major portion of it comprising of rice, I do not prefer having it every other day. Now, because I love dosa and yet cant have the normal version frequently, I recently tried this instant sprouted moong dal dosa, which was so easy to make and required no fermentation. And yes, it didn't even require the use of rice. So what is that one thing which lends this healthy recipe that much needed crispiness?. Well, its none other than the barnyard millet also locally known as Sama, Samai and Samak ke Chawal. Trust me, adding a little of these tiny pearls give the dosa such a nice texture and crispiness, that too without any fermentation. Try it the next time you are planni

Dhokla is a savory steamed cake often made from fermented batter of lentils and rice; this light, fluffy and spongy snack finds its origin in the state of Gujarat,  India. Well! for me, it is one of the most healthiest and delicious snacks that I love to devour anytime of the day, be it in breakfast, as a mid day munchie or along with my evening cuppa. Having said that, prepping for this delectable savory cake is a long and tedious task - soaking the lentils and rice overnight, grinding them to a batter and again resting it for fermentation - so you know what I mean to say right? 😂 Therefore, I am always on a lookout for recipes that are quick and simple yet yield the same result that we get going the traditional way. If you remember the KHAMAN DHOKLA that I made last week, it was one of those quick and instant snacks that require no long waits and come out as scrumptious as their conventional counterparts. This 3 Grain Dhokla is yet another one such instant recipe that is pa

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

Kachori or Savory Pie is one of the most popular Indian breakfasts, especially much common in Northern parts of India. These kachoris are traditionally fried and come in different flavors, often with fillings of aloo-pyaz, moong dal or matar. Apart from these, the dry masala kachoris are also quite popular and are much easier to make as they don't require any pre-preps for cooking the filling; pulse the namkeen or farsaan mixture in a grinder along with some spices and your filling is ready in just no time. I am here today with the recipe of these chatpati kachoris and yes! they are not fried, instead baked to cut down on the guilt factor. I normally prefer having them with spicy and tangy " Dahi Tamatar wale Aloo ki Sabzi" but, you can also enjoy them plain with some chutney or make a tongue-tickling chaat out of them; choice is totally yours. Baked Masala Kachori with Dahi Tamatar wale Aloo ki Sabzi Ingredients  Masala Filling Spicy mixed namkeen - 2 tbsp

" Misal " or the " Sprouts Curry " served with feather-soft buns known as " Pav " in Maharashtra, is one of the most lip-smacking street foods of India that I have ever tasted in my life. The first time I had it, was at my friend's place who belongs to Pune and who herself is a very good cook. I must say, both me and my husband were just bowled over with its tongue-tickling flavors and the fiery spiciness the instance we took the first bite. Then and there itself I took the recipe from her and researched for a little more facts on the internet about this awesomely delicious Marathi delicacy; got to know that the delectable curry is made in a variety of ways and each city has its own version - the one which is most popular and which I also love the most is the " Kolhapuri Misal" that is served along with an ultimate red spicy thin gravy called 'Kat'. The other few popular versions include the " Puneri Misal " and &

Chholey (chickpeas) is a delicacy, a mere mention of which brings a big smile on every Punjabi's face and yes, that includes me as well 😜. Visit any Punjabi's home on a weekend morning, and there's a ninety percent possibility you would end up inhaling in that beautiful aroma of ajwain, anaardana and other dried whole spices emitting from the chholey being cooked in the kitchens either for breakfast or for brunch.....and our home too is no exception; its a ritualistic breakfast for all our family members on Sundays and absolutely makes for a wonderful delight that is gorged upon unstoppably. Authentic Punjabi Chikkad Chholey with Beetroot Masala Pooris Now, many of you must be thinking what is chikkad and why this delicacy is named so. To answer your question, chikkad in authentic Punjabi dialect means muddy and if you notice the color and texture of Chikkad Chholey, you would see a great resemblance between the two. Having said that, this texture and color is the s