Anshu's Food Odyssey

Red Coconut Chutney is a popular South Indian accompaniment bursting with fresh flavors of coconut and that pungent heat from red chilies and garlic. A vegan and gluten-free side dish , it is best enjoyed with South Indian quintessentials like dosa, idli, appam and much more. If you are making Mysore Masala Dosa, just have this chutney handy and you are good to use it as the spread inside the dosa. Enough of introduction now, let's look at what all is needed to make this flavorful and easy-peasy chutney at home...   South Indian Cuisine has a rich treasure of chutneys. Want to try out some? Here are some of the best and popular chutney recipes from the blog: Coconut and Chana Dal Chutney Andhra Style Peanut Chutney Farali Coconut and Peanut Chutney INGREDIENTS Fresh grated coconut - 1 cup Dried whole Kashmiri or Byadgi red chilies - 7 to 8 Pearl/Sambar onions - 3 to 4 (Or use 1 small normal onion, chopped) Roasted chana dal - 2 to 3

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

Idli is a round, steamed cake traditionally made of lentils and short-grain rice. Not to mention, it is one of the healthiest breakfast recipes of Indian cuisine and a staple food of South India. Authentically, idli is made using a semi-thick fermented batter made of urad dal and short grain rice; however there are many other varieties too such as Rava Idli , Oats Idli , and Poha or Avial Idli etc. that are enjoyed in Indian homes. Recently I also made Instant Moong Dal Idli which was a great hit with my family. While all these varieties are instant, quick, easy to make and require no fermentation, yet the traditional rice & lentil idli (the recipe of which I am going to share today) is one that has no comparison. Spongy, fluffy and pillowy soft, these idlis are best enjoyed with the traditional South Indian Sambar and Coconut Chutney on the side. So, if you have been looking for the best recipe to make these traditional Rice Idlis, I must say, you are on the correct page. L

Lately I have been getting a lot of requests from my readers to post some different and unique snacks recipes . Therefore, thought of coming up with some delish starters that you can make and serve during tea time or as party appetizers . For me, the most loved Indian tea time snack happens to be the ever popular Punjabi Aloo Samosa and talking about the continental recipes, I am a great fan of Italian cuisine; the aroma of dried herbs, garlic, basil and cheese is simply to die for. Well, what if we do a fusion of these two beautiful flavours/techniques? Thought over it for a couple of days and suddenly this idea of trying out these " Garlic & Herbed Baby Corn Samosa Cigars " popped in my mind. So, one may ask, why I call them Samosa Cigars? That is because the crust covering the baby corns inside is made using the same technique that we use to make the samosas. The only difference is, it is flavored with some fresh garlic, some chopped basil and a bit of dry Ita

Chettinad Baby Potato Roast is a spicy and flavorful side dish that is quite popular across the region of Chettinad in the Tamil Nadu state of India. As the name suggests, the dish is made using baby potatoes which are smeared in a freshly ground spice mix imparting it a very flavorful, aromatic and rustic taste. If you are looking to add a new and delicious dry potato sabzi to your menu, then I must say, this is a recipe must try. For the best combo, pair it with some rice appam, dosa or a Malabar parotta. It goes amazingly well with a plain Punjabi parantha too. Spicy Chettinad Baby Potato Roast INGREDIENTS Baby potatoes - 250 grams Finely chopped onion - 1, small size Very finely chopped ginger - 1 inch Very finely chopped garlic - 4 to 5 cloves Mustard seeds - 1 tsp Split urad dal - 1/2 tsp Chana dal - 1/2 tsp Curry leaves - 8 to 10 Salt - to taste Turmeric powder - 1/4 tsp Lemon juice - 1/2 tbsp Refined vegetable