Anshu's Food Odyssey

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

Winters are here and vegetable markets are teeming with greens such as spinach (palak), fenugreek (methi), mustard (sarso) and lamb's quarter (bathua). One can also find choliya (fresh green chickpeas) and sehjan ke phool (drumstick flowers) in abundance....and come January, my sabzi wala bhaiya would also get me "kachnaar ke phool" for which I eagerly await every year to make "Kachnaar aur Choliye" ki sabzi.... Oh My God, I am so excited even with a thought of this delectable sabzi, the recipe of which has been running in my Mum's family since ages....oh !! are you too excited to learn this secret recipe?? don't worry friends, wait for some time and I'll definitely be here with this secret and exotic recipe, but before that, let me share with you another beautiful recipe which makes use of our eternal winter favorites...paneer and palak. Now, it's not a usual palak-paneer recipe but, a twist to it in the form of koftas or fried dumplings that

" Paneer Butter Masala " is one vegetarian delicacy that is a must order on our table whenever we happen to be dining out. Succulent and juicy cottage cheese cubes dunked into a super luscious, silky and creamy tomato gravy with a perfect balance of sweetness, tartness and spiciness, simply provide for a finger-licking treat to our foodie taste-buds. A rustic taste and aroma of kasoori methi is what makes this delectable curry just out of this world. Wanna to have this right away but, not in a mood to go to a restaurant? No worries, try it out a home with this easy recipe; list of ingredients and step-by-step instructions given below. Restaurant Style Paneer Butter Masala Ingredients Paneer (cottage cheese, cut into cubes) - 250 grams Onion (medium size, roughly cubed) - 1 Red ripe tomatoes (medium size, cubed) - 5 Green chilies (slit) - 2 to 3 Ginger (roughly chopped) - 2 inch Cashews - 2 tbsp Garlic cloves - 4 to 5 Dry red chilies - 2 Coriander seeds - 2 ts

" Kamal Kakdi" , also known as Bhein or Nadru , is actually the stem of lotus, which is believed to be very rich in nutrients, anti-oxidants and fibers. This vegetable is made quiet frequently at our home in different forms: " Kamal Kakdi aur Matar ki Sabzi " and " Kamak Kakdi Koftas " being most common of the curries. Besides, my father-in-law is a great fan of "Kamal Kakdi ke Pakode", recipe of which I shall be sharing in my forth-coming blogs. Until then, if you are looking for an exotic curry recipe that can be served for a lunch-dinner party or a potluck meal, this kofta curry is a must-try. Let's go through the ingredients and recipe. Kamal Kakdi aur Matar ke Koftey Ingredients (for koftas - yields 8 to 10 koftas) Kamal kakdi (lotus stem, grated) - 1 cup Potato (boiled, grated) - 1 cup Onions (finely chopped) - 1/4 cup Boiled/frozen green peas - 1/4 cup Ginger (grated) - 2 inch Garlic (finely chopped) - 2 to 3 cloves Gr

Also known as Taro Root or Colocasia, Arbi is a fiber rich vegetable, essentially good for our digestive health. Besides, it provides many other health benefits too, which makes it an essential part of a well-balanced diet. While this root vegetable can be cooked in a variety of ways, this no onion-garlic colocasia in mildly spiced tomato gravy has always remained one of my favorites. The best part is, it makes for a delectable choice in case you are fasting or are looking for a curry option that is easy and faster to cook. Have it with simple chapati or parantha and you are surely gonna love it. The curry goes equally well with plain rice too; do certainly try once. Punjabi Style Tamatar wali Arbi Ingredients Arbi (Colocasia or Taro Root, peeled and thickly sliced) - 15 to 20 pieces Tomato (pureed) - 3 medium sized Cumin seeds - 1 tsp Carom (ajwain) seeds - 1/4 tsp Green chili (slit) - 1 to 2 Salt - as per taste Turmeric powder - 1 tsp Red chili powder - 2 tsp Cori