Anshu's Food Odyssey

Mathri , also called as Matthi , is bay far one of the most famous and delightful tea time snacks loved by people of all age groups, especially in northern parts of India. Super crisp and flaky or as well we call it khasta , it is one of the must-make recipes at our home during the festive season. While normally, it comes in a circular shape, I tried it to give it a little twist this time by shaping it into spirals and flavoring it with whole lots of dried fenugreek leaves (kasuri methi) to lend it that extra zing. If you too are looking to make some interesting savory recipes this Diwali , do try it out. Though a little time consuming, in the end, it is well worth all the effort... Varki Methi Mathri | Spiral Mathri | Layered Crispy Fenugreek Crackers INGREDIENTS All purpose flour/ Maida - 2 cups Softened ghee - 4 tbsp Salt - as per taste Ajwain - 1 tsp Kasuri methi - 5 to 6 tbsp Red chili powder - 1/2 tsp Crushed black pepper - 1/2 to 1 tsp Chaat masala - 1/2 tsp Softe

Some of the links below are affiliate links, which means, at no extra cost to you, I will earn a small commission if you click and make a purchase through them, helping me retain and maintain this blog. Mixed Vegetable Cutlets are a delicious and popular snack item mostly enjoyed as tea time snack . Crisp on the outside, moist on inside and packed with tantalizing flavors, they are one of the best appetizers to also serve during a party or a get-together.   To make these cutlets, you can use any vegetables of your choice; I made them with some boiled potatoes, carrots, French beans and green peas. You may also add some paneer or processed cheese to make them even more delicious.  Looking for more similar recipes? Do try out ... Air Fried Potato Corn Balls ,  Kolkata Style Beetroot Chops ,  Hara Bhara Kebabs ,  Chana Dal Stuffed Aloo Tikki ,  Garlic and Herbed Baby Corn Samosa Cigars  ,  Arbi ke Patrode Mixed Vegetable Cutlets | How to Make Vegetable Cutlets | Mixed Veg

When it comes to devouring the best non-veg appetizers or snacks , nothing can beat the Shaami Kebabs,  also spelled as Shami Kebabs . Soft and succulent patties made with minced meat, some chana dal (Bengal Gram) and just a few basic aromatic spices, these kebabs are absolutely delightful and make for a perfect party snack, especially on winter evenings. These kebabs are also a must-make during the holy month of Ramazan and are often served as starter in the Iftar Parties. Let's see how they are made...  INGREDIENTS Minced chicken/ keema (preferably of chicken thigh) - 500 grams Chana dal/ Bengal gram - 1/2 cup Roughly chopped ginger - 2 inch Garlic cloves - 8 to 10 Green chilies - 1 to 2 Sliced onions - 3 small or 2 medium Chopped coriander leaves - a handful Mint leaves - 10 to 12 Lemon juice - 1/2 tbsp Salt - to taste Cinnamon stick - 1 inch Green cardamoms - 2 to 3 Star anise - 2 to 3 petals Bay

Dhokla, a specialty from Gujarat is one of my favorite tea time snack recipes . Soft, spongy and guilt-free, dhoklas come in a huge variety and this sandwich dhokla is one of them that I have been wanting to try for quite some time. Finally, after long, I decided to make them yesterday because I was craving for some healthy and guilt-free snacks to enjoy with my evening tea. Frankly telling, they came out absolutely yum and delectable and was finished in no time. For those who are not familiar with dhokla, well, it is a popular Gujarati snack often made from a batter of chana dal and rice that is fermented overnight. It's quick and more popular version, known as Khaman is also extremely loved by foodies not only in Gujarat but in whole of India. Not requiring any fermentation, Khaman is instant and just requires besan or gram flour as the key ingredient. Another famous variant of dhokla called the Rava Dhokla (made from rava or semolina) also doesn't need

Loaded with a tantalizing dry moong dal filling, these mini samosas are a perfect addition to your festive menu, be it of Diwali, Holi, Eid, Raksha Bandhan or Ganesh Chaturthi. Mini Dry Moong Dal Samosa | Farsaan Samosa Samosas have always been one of my favorite snacks to munch on with a hot cup of chai (tea). While the spicy  aloo samosas  are absolutely delectable, these bite size samosas filled with a spicy and a bit tangy dry lentil filling are also to die for. Additionally, they have a much longer shelf life and stay crisp easily for 15 to 20 days if stored in an air-tight container. Planning any party, get-together or a special event, not to mention, these mini dry moong dal samosas make for a perfect snack to be served to the guests. Without waiting any further, let's begin with the recipe. INGREDIENTS Maida/All Purpose Flour - 1 and 1/2 cups Refined oil - 3 tbsp Salt - 1/2 tsp Ajwain - 1 tsp Water - as needed, around 1

Samosa is a delectable, deep fried tea time snack , not only popular in India but, in a lot of other South East Asian, African and Mediterranean countries. And though the stuffing and the shape of Samosa may vary from country to country, what remains common is the outer crust that comprises of a crisp, flaky pastry made out of plain flour and a delicious stuffing inside, be it of any veggie or meat. In India, Samosas come in a triangular shape and are most often stuffed with a spicy and a bit tangy boiled potato filling. Nevertheless, the samosas with minced chicken/lamb/beef filling are also quite famous and make for a finger-licking party appetizer . Having said that, the potato or aloo samosa though, is a regular item and counts among the most popular street foods of India . Punjabi Aloo Samosa Owing to so much popularity that Samosa enjoys in the Indian sub-continent (literally you would get it at every nook-side sweet shop in the c