Anshu's Food Odyssey

Punjabi's all-time favorite, Dal Makhani , is a delicacy that has carved its niche on the menu cards of restaurants not only in India but world-wide. Luscious, silky, creamy and buttery, its absolutely a treat for any and every food lover. Whenever we are dining out, its a must on our tables apart from one of our other few favorite dishes like Kadhai Paneer , Punjabi Chholey and Kashmiri Dum Aloo . And in case, we are opting for some non-veg, it has to definitely one of  Chicken Curry or Butter Chicken . Coming back to Dal Makhani, I tried various versions of the same a couple of times, but was never able to get the texture and flavors as that of a restaurant. This time when we were holidaying in Phuket, at one of the North Indian restaurants, we happened to savor this flavorful Dal Makhani. Requesting the chef, telling him how awesome the dal tasted, he was kind enough to share his secrets for this delicacy. When I got back home and tried making the dal using his recipe, I w

"Dahi ka Murgh" is one of the most simplest and easiest chicken recipes, loaded with luscious creaminess of the yogurt and a perfect balance of flavors that are sure to tickle your taste buds. In case you have some guests coming up at a short notice, this makes for a perfect dish to put in place just in a whiff of time. And the best part is, it does not even require any fancy ingredients, tasting simply awesome with some rice, plain chapati or naan. Dahi ka Murgh Ingredients Chicken (on bone) - 500 grams Whisked yogurt (preferably Greek yogurt) - 2 cups Slit green chilies - 2 to 3 Lemon juice - 1 tbsp Minced garlic - 2 tsp Minced ginger - 1 tsp Bay leaf - 1 Black cardamom - 2 Cloves - 4 to 5 Black pepper corns - 5 to 6 Cumin seeds - 1 tsp Cinnamon stick - 1 inch Dried whole red chili - 1 to 2 Salt - as per taste Red chili powder - 2 tsp Roasted cumin powder - 2 tsp Garam masala powder - 1 tsp Kasoori methi powder - 2 tsp Vegetable oil - 1/2 tbsp

When it comes to Gujarati snack options, Khandvi tops my list. So light and flavorful with very few calories, it truly makes for a guilt-free delight that can be savored in the morning breakfast or as an evening tea-time snack to satiate that 'chhoti bhookh'. Plain  Khandvi is something that I make quite often, so, this time I decided to make it little interesting by adding some beetroot. Not only the color of this delectable Gujarati delicacy came out pretty, it tasted awesome too because of the grated coconut stuffing. If you too are a Gujarati food lover like me or are watching your calories these days, do try out this recipe and I promise, you would certainly thank me afterwards. Coconut Stuffed Beetroot Khandvi Ingredients 1. Gram flour (besan) - 1 cup 2. Whisked yogurt - 1 cup 3. Water - 2 cups 4. Beetroot (boiled, pureed and strained) - 1/4 cup 5. Salt - as per taste 6. Lemon juice - 1/2 tbsp 7. Powdered sugar - 1/4 tbsp 8. Fresh/fr

Also known as Lady Finger or Okra, Bhindi is one vegetable which is loved by almost every Indian, especially the kids. While these green, tender, long and slim fingers can be cooked in a number of different ways, its their crispier version that tends to win the hearts of many. I first had these crispy okras at the 'Te Aroha Resort' during our holiday trip to Nainital and Dhanachuli. So crispy and loaded with a perfect blend of flavors, they got vanished from our dinner table in just no time. I instantly fell so in love with these gram flour coated bhindis that I could not resist myself requesting for the recipe from the chef....and he was too very kind enough to share his secret behind such flavorful lady fingers. So, here I am with one of the most exotic recipes that is sure to provide that wonderful burst of tanginess and spiciness to your taste-buds. Do try it and don't forget to leave your comments stating how it turned out. Kurkuri Besan wali

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

I was craving for some pulao or biryani today but it had to be quick, chatpata and absolutely lip-smacking. The only recipe which fitted my imagination was this famous dish from the streets of Mumbai, the Tawa Pulao . Loaded with the goodness of assorted vegetables, tartness of tomatoes and spiciness of the pav bhaji masala, this street delicacy can be found being made on every Pav Bhaji stall in Mumbai on big large iron skillets and I guess, it is from there, where it gets it name from. Undoubtedly, this rice specialty finds a special place in the heart of every Mumbaikar and perfectly makes for a delightful one-pot meal option that can be relished anytime of the day. Plus, this pulao always come to the rescue of bachelors and singles who are looking forward to try their hands at something which is not only simple and faster to cook but, tastes delicious too. So, here I am with my version of this awesome recipe...make it and satisfy your cravings as I did....and yes, its not necess

Arbi Tuk is a very famous recipe which has its roots in the Sindhi cuisine. I first got a chance to savour this tongue-tickling delicacy at one of my Sindhi friend's home; crispy taro root bites bursting with tangy and spicy flavors were delectable enough to turn me into a great fan of this recipe the very moment I tasted them.....that is not all, when I first made this recipe at home, my husband too loved it and since then, whenever he gets to know that I have bought arbi from the market he is like 'please arbi tuk zaroor banana'....today also I made it on his request and thought of sharing the recipe with you all...also, just to tell you, I have given these tuks a chatpata achaari twist which definitely makes them all the more irresistible....do try them and have them as tea-time snack or as a side dish on your dinner table. Arbi Tuk Ingredients Arbi (Colocasia or Taro Root) - 18 to 20 pieces Oil - for deep frying Salt - as per taste Chaat Masala - 2 tsp Red

Fish has always been my favorite when it comes to non-vegetarian food. Loaded with vital nutrients such as proteins, vitamin D and vitamin B12 plus the omega-3 fatty acids, no wonder it is counted amongst the most healthiest foods on earth. While this delicate specie can be cooked in hundreds of ways, the dhaba style fish curry is something which me and my husband relish the most. Very simple and easy to make with no fancy ingredients required, it gets cooked in a whiff of time and tastes simply awesome with just the plain steamed rice; serve this combo to my husband for the Sunday dinner and he would be the most happiest person on the planet 😛. If like us, you too are a true fan of fish, then this simple, rustic yet exotic recipe is just for you. Ingredients Surmai Fish (spotted seer fish/king mackerel) steaks - 500 gms Medium sized onion (finely grated) - 1 Ginger/Garlic paste - 3 tsp Medium sized tomatoes (pureed) - 3 Green chili (finely chopped) - 1 Lemon juice - 1

Born and grown up in a Punjabi family, I can only say that it is one fabulous dish which no Punjabi can live without; be it a casual holiday lunch, a fun family gathering or a formal festive dinner, Rajma Masala is a ' MUST ' on the table or else the menu is considered absolutely incomplete. With that being said, note that every household has its own version of this delectable delicacy, what I am going to share is the recipe I learnt from my mother over the years...not much of the fancy ingredients though, still with a whole lot of deliciousness in every bite. Do try it and don't forget to serve with a bowl full of plain/boiled rice and raita on the side which further makes it just an irresistible combination.   Punjabi Rajma Masala Ingredients Dry red kidney beans (chitra rajma) - 1 and 1/2 cups Onions (medium size, minced) - 2 Tomatoes (medium size, pureed) - 4 Tomato paste - 1/2 tbsp (optional) Ginger paste - 2 tsp Garlic paste - 1/2 tsp Turm

One of the most popular Punjabi North Indian dishes , Methi Matar Malai tops many restaurant menus. The rich creamy texture of its delectable gravy, loaded with a perfect balance of sweetness and slight bitterness from the fenugreek, truly makes it a gastronome's delight. Whether you are looking for a curry dish to be served in a party or to be carried in the lunch box, Methi Matar Malai is sure to always come out as a winner. The best part is, being on a much sweeter side in taste, it is often liked by kids too who otherwise despise green leafy vegetables, especially the likes of fenugreek and spinach. So, do give it a try once; pair with plain roti, naan or rice and I assure, you will just fall in love with this aromatic & mildly flavored delicacy. Methi Matar Malai Ingredients Methi Matar Malai Cleaned and chopped fenugreek leaves - 2 cups Green chilies (finely chopped) - 2 Boiled peas - 1/2 cup Garlic cloves - 3 to

It's been years since I had these rustic and delicious potatoes which my Mum used to prepare very often in my childhood days. Craving for something tangy for the lunch today, I don't know from where this recipe flashed through my mind all of a sudden and brought back tonnes of wonderful memories, transferring me in those good old times for a while once again. When the nostalgia was over, I quickly got into the kitchen, made these potatoes and called up my Mum for a long chat over the phone. Guys & Gals!! Mother's Day is round the corner...I dedicate this recipe to my lovely Mum who has always been a guide and inspiration for me. I am sure, you all would also be having that one particular dish from your Mother's kitty which would always have been close to your hearts, do let us know of the same in the comments section below. Ingredients Medium sized potatoes (boiled and cubed with skin ON) - 3 Salt - to taste Red chili powder - 1 to 2 tsp Roasted cumin

This rustic, spicy and soulful chicken delicacy is, I guess, an all time favorite and one of the most comforting foods of every non-vegetarian Punjabi. A super divine taste, faster cooking time and no requirements for any fancy ingredients, simply makes it a preferred meal choice, especially for those lazy afternoons and evenings when one doesn't want to spend hours in the kitchen working on an elaborate menu; just prepare this luscious curry, serve with a bowlful of aromatic rice, a plate of fresh green salad and some raita on the side..... and guess what? you are all set to relish a delectable meal! Doesn't it all sound damn easy? If yes, do give this recipe a try and I promise, you will surely be left asking for more. Chicken Curry Ingredients (serves 2) Chicken with bone - 500 gms Onions (pureed) - 1/2 cup Tomato puree  - 1 cup Whisked Curd - 1/4 cup Green chili (slit) - 2 Ginger/Garlic paste - 2 tsp Cumin seeds - 2 tsp Black pepper cor

This rustic mutton delicacy comes from the state of Jammu & Kashmir in India and makes for a true delight for every non-veg food lover. The beautiful red gravy loaded with layers of rogan (oil) and aromas of whole spices is just enough to tickle your taste-buds in just no time. If you are a mutton freak, I am sure this recipe from the ' Land of Wazwans ' is simply going to leave you asking for more. Do try it out sometime when you are craving for some exotic non-veg delicacy and I guarantee, you will not be able to stop yourselves from binging on its heavenly flavors. Ingredients Mutton - 500 grams (1/2 kg.) cut into medium sized pieces Whisked yogurt or curd - 1 + 1/4 cup Garlic paste - 1 tsp Ginger paste - 2 tsp Fried onion paste - 1 tbsp Black cardamom - 1 Cloves - 5 to 6 Bay leaves - 2 Mace - 1 floret Cumin seeds - 2 tsp Cinnamon stick - 2 inch piece Black pepper corns - 8 to 10  Dry ginger powder - 2 tsp Kashmiri red chili powder - 3 ts