Anshu's Food Odyssey

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

Pineapple Fried Rice is a classic recipe from the Thai cuisine which essentially has prawns added for the dose of protein. I have, however, tried to give the beautiful recipe a twist by using the chicken instead of prawns. You can, however, go and add any protein that you like or even skip it altogether. Also, do try to always use the fresh pineapple instead of the canned one as the latter has a high sweet content. Just in case, you only have the option to use the canned pineapple, drain the syrup, wash the pineapple and dab with a kitchen towel to get rid of excess sweetness. As for the sauces, feel free to use any you like; for example, if you like extra spice, try to go for sriracha which will surely add that nice kick. Let's get onto the recipe now... Pineapple Chicken Fried Rice INGREDIENTS Fresh pineapple cut into bite size cubes - 1 cup Cooked and cooled rice (I used the short grain rice) - 2 cups Boiled and shredded chicken - 1 cup Egg - 1 Onions (

The very humble, creamy and yummilicious Indian dessert, Chawal ki Kheer or the Indian Rice Pudding does not need any introduction. One of the most common desserts across the nation, it is known with different names, aka kheer and payasam. What makes it so popular is the use of just three basic ingredients: rice, milk and sugar. Yes, the traditional recipe called for only these three ingredients; but, with growing times, people have started flavoring it with nuts, saffron and rose. Many a times, a lot of people also sweeten in with condensed milk instead of sugar; though, undoubtedly, kheer gets more creamier somehow, it loses its original flavors. Therefore, I always keep it simple and use sugar. Keen to learn the recipe? Scroll down below. Rice Kheer | Indian Rice Pudding Rice Kheer | Indian Rice Pudding Ingredients Whole milk - 1 liter, do not go for the low fat or skimmed version, please. Small grain rice - 1/4 cup  Sugar - 6 to 8 t

Tamatar ki Chaat is a lipsmacking recipe originated in the holy city of Benaras or Varanasi. Loaded with tongue tickling flavours, this chaat is very unique as compared to other chaat recipes across other parts of India. The recipe is divided into two parts: first, a rich tomato curry which has all the goodness of khoya (dried milk solids), cashews and poppy seeds. The second, makes for the base of this chaat - tomato and potato mixture which is a unique blend of spicy and tangy flavors. One thing you would note about this chaat is that it is topped with nimki or the mini namakpaare instead of sev for garnishing. Also, being a holy city you would not find the use of onions and garlic in most of its preparations, and hence, it is not garnished with chopped onions. Just in case you are enticed with the flavours and want to know the recipe, scroll down below. Banarasi Tamatar ki Chaat Ingredients Tomato Curry Tomatoes (small, grated) - 2 Finely chopped gi

Punjabi Mutton Curry is a delectable every day curry made with goat meat in most of the Punjabi households. Onion, tomato and a little amount of curd form the base of this beautiful curry, which is then seasoned with some fragrant powdered spices making it so very flavorsome and delicious. My husband is quite fond of non-vegetarian food, especially mutton. The punjabi home style mutton curry is something he immensely relishes with some garlic naan and rice on the side. On the contrary, I am not that fond of red meat, so, mutton is only occasionally cooked at our home as compared to chicken and sea food. And last week, just out of the blue, I had this thought of making this flavorful mutton curry all of a sudden. Instantly ordered about a kilo of goat meat from a famous butcher shop nearby and surprised my husband with his favorite curry on the dinner table after quite some time. Not to mention, the aromatic Zafrani Pulao served on the side was a game changer and made our

This Quinoa Pulao is a healthier version of the much famous Mumbai Tawa Pulao , which is made using quinoa instead of rice, thus imparting it with more health and nutrition. The delicious pulao is incredibly chatpata as it is spiced with the pav bhaji masala and a dash of lemon juice. A complete meal in a bowl, loaded with vegetables and the super food, quinoa, it makes for a great choice if you are looking to shed few extra kilos or simply want to improve your diet pattern by reducing those extra carbs. The best part is, the recipe doesn't compromise on taste and leaves you asking for more. Don't trust me? Try out for yourselves and do leave me a feedback...  Mumbai Tawa Pulao with Quinoa Ingredients Uncooked quinoa - 1/2 cup Water - 1 cup Finely chopped onions - 1 (medium sized) Finely chopped garlic - 2 to 3 cloves Finely chopped ginger - 1/2 inch Finely chopped carrots - 2 tbsp Finely chopped French beans - 2 tbsp Finely chopped green c

Its raining mangoes and all I can think of is making use of these delicious fruits in one or the other way. There are numerous dishes that I have tried with mangoes in the past; Fresh Mango Cake , Mango Kulfi , Mango Lassi , Gujarati Mango Kadhi , the ever popular Raw Mango Panna and Mango Sabudana Kheer are few of them. As its the holy month of Ramadan , I thought of trying yet another dish with these sunshine fruits that could be made well ahead of time and enjoyed during Iftari ; at the same time it had to be light and cooling to the palette considering how hot and scorching the weather is. So, here I have on my blog today, the extremely easy MANGO CUSTARD which is made with readymade vanilla custard powder and fresh mango puree. A little hint of saffron adds that much needed royal touch to this sinful dessert. Do try and I promise you will fall in love with it!! Mango Custard | How to Make Mango Custard | Mango Custard Recipe Ingredients Milk - 2 c

Fajeto is a famous curry recipe from the state of Gujarat. Made with a mixture of sour curd, gram flour and ripe mango puree, it is an ultimate delight loaded with tongue tickling "khatta-meetha" flavors that go oh so well with some plain steamed rice and papad on the side. Traditionally, Fajeto is light on the palette and does not have any pakodas added to it, but me being a Punjabi, have added onion and spinach pakodas to the recipe for that extra zing; you are free to skip them altogether. Also, while making this kadhi make sure that the curd is really sour, if not so, it might result in a kadhi that is overly sweet which shall ruin all the taste. Not to mention, if you are hosting a summer party and looking to add variety on your table, I promise this Gujarati Mango Kadhi would be show stopper with its unique and appetizing flavors. Do try it out!! Off to the recipe below... Ingredients For Kadhi Sour curd - 2 cups Mango puree - 1/2 to 3/

Butter Chicken  finds its roots in Punjabi cuisine and is known to have first originated in the menu of the renowned restaurant chain in North India with the name of  Moti Mahal Deluxe . The rich, creamy and tomatoey gravy with a right balance of spiciness, tanginess and sweetness, makes for a perfect delight for every non-veg food lover. This delectable chicken delicacy has gained quite a popularity over the years and now finds one of the top places on the menus of many international multi-cuisine restaurants too. While authentically, the chicken pieces in Butter Chicken are first roasted in a tandoor and then added to the gravy, I bring to you an alternate method to make and relish this wonderful dish in your very own home kitchens, and that too without a tandoor. So, let's get started and see how it can be made. The recipe is divided in two parts - the chicken and the gravy. For the latter part, I have used my make-ahead makhani gravy base , recipe for which you c