Anshu's Food Odyssey

Aloo Moongfali ki Sabzi is a mildly spiced side dish/vegetable that is perfect to go along with your meals. Being a  no onion-no garlic recipe , it also makes for a tasty contender to your fasting (upwas) platter. Additionally, it is very easy and quick to prepare and requires only a handful of ingredients. One can have it vrat ka dosa, vrat ki poori or even vrat ka thalipeeth; and if not fasting, it can be paired well with normal chapati, parantha and dal-rice. Aloo Moongfali ki Sabzi | Potato & Peanut Stir Fry | Vrat Special INGREDIENTS Boiled, peeled and cubed medium sized potatoes - 3 to 4 Coarsely crushed roasted peanuts - 1/4 cup Finely chopped green chilies -  2 to 3 Finely chopped ginger - 1 tsp Cumin seeds - 1 tsp Curry leaves - a few Rock salt - to taste Black pepper powder - 1 tsp Ghee or Peanut oil (or normal refined oil) - 3 tbsp Turmeric powder - 1/2 tsp Lemon juice - 1/2 tbsp Fresh chopped cor

Bedmi Poori is a traditional North Indian fried bread (poori) that is stuffed with a delicious filling of a coarse urad dal paste, subtly flavored with aromatic spices like fennel and hing. Having said that, there are two ways of making this flavorful poori: one, wherein the urad dal mixture is added directly to the flour and kneaded into a dough. This dough is rolled into discs and later fried. The second method calls for filling the urad dal mixture inside the dough balls and then rolled into discs to be fried. The recipe I am sharing is the latter one where the pooris are stuffed with the dal filling. Ideally, the dal filling that goes inside the poori requires soaking the dal for 6 to 8 hours before grinding to a coarse paste. However, one may not love the idea of waiting this long to enjoy the bedmi pooris, therefore, I have come up with this instant recipe of the poori for which you would not have to wait for a long time. Bedmi Poori The urad dal filling is trad

Dubki wale aloo is a lip-smacking potato curry that comes from the city of Mathura in the North Indian state of Uttar Pradesh. A popular street food delicacy as well as a homely sabzi, it is mostly enjoyed with some khasta kachoris or pooris, specifically the Bedmi Pooris on the side. Mathura ke Dubki Wale Aloo | Spiced Potato Curry for Poori Mathura, the city famous as Lord Krishna's birthplace, is also well-known for its mouth-watering street food and scrumptious sweets & milk products such as peda, jalebi, lassi and malpua. Among the savory varieties, the spicy aloo ki sabzi along with khasta pooris is something that needs a special mention. One would find an aloo-poori stall on every nook and corner. The combination comprises of a semi-thick potato curry which is lip-smackingly delicious. The flavour of hing, fennel and methi gives it a unique flavor that lingers on your taste buds for very long. While this sabzi goes very well with pooris, for t

There are days when you don't want to spend hours in the kitchen cooking elaborate meals. That is the time when potatoes come to the rescue offering a huge range of options to get you going. Amongst a wide variety of dishes that can be made from potatoes, I guess this DAHI MASALA ALOO is one of the most simplest that makes use of only minimalist of the spices and comes together in no time. I have made it with baby potatoes, but you can also make it with the regular potatoes; just dice them in bite size pieces and you are good to go. Also, this vegetable is onion-garlic free and therefore, can be made during the fasting season too. What to serve along with these dahi masala aloo? Well, they pair really well with pooris and paranthas but can definitely be served with plain simple chapatis. Take a look at the detailed recipe below. Dahi Masala Aloo Ingredients Boiled and peeled baby potatoes - 250 grams Cumin seeds - 1 to 2 tsp Finely chopped ginger - 1