Anshu's Food Odyssey

Hing Jeera Aloo ki Sabzi is a spicy potato curry mostly enjoyed in UP and other parts of Northern India. The lip-smacking curry makes for a perfect accompaniment to kachoris, parathas as well as pooris. Traditionally, it is paired with Bedmi Poori - a spiced lentil stuffed crispy fried bread, yet another popular delicacy from the region. For me, Hing Jeera Aloo, Bedmi Poori and a chilled glass of meethi lassi makes for the most hearty breakfast to ever enjoy. The ongoing lockdown has made us stay inside our homes for more than a month now. With that, I am sure most of you would be missing that tentalizing Sunday breakfast of poori aloo ki sabzi, kachoris and samosas from that one special halwai highly famous in your colonies - am I right? Even I am missing that lipsmacking street-side breakfast, and therefore, decided to make this hing jeera aloo ki sabzi in traditional halwai style at home. Served it with bedmi poori and our yummilicious breakfast for today was sorted in n

Dal Panchmel , also known as Panchratna Dal and Panchkuti Dal , is a delicious and popular lentil delicacy from Rajasthan. "Panch" means five in Hindi, so, as the name suggests, the recipe involves use of five different lentils, which makes the preparation highly nutritious and wholesome. The tempering of ghee, asafoetida/hing and garlic further gives it a beautiful aroma making it utterly irresistible. Traditionally Panchmel Dal is paired along with Bati and Churma, however, one can also enjoy this flavorful preparation with rotis, parathas or even plain and simple boiled rice. During summers, I also love to have the Khatti Meethi Aam ki Launji on the side along with Panchmel Dal & Rice and trust me, it makes for the most heartiest and comforting meal. Rajasthani Dal Panchmel | Panchratna Dal Dal is one of the most integral parts of any Indian meal. You would often find different kinds of dals being made such as Moong Dal, Chana Dal etc in

Khichdi is a wholesome and delicious one pot meal recipe that is made with rice, lentils and often few vegetables. Light on the palette, it is easy to digest and can be made just under 30 minutes. If you are looking for an easy meal preparation that is also loaded with all the nutrition, Khichdi, undoubtedly is a right fit. Having said that, while many-a-times, it is made using dhuli (split yellow) moong dal, I prefer mine to be made with the chhilka (split green) moong dal. Also, it can either be made plain or with an array of seasonal veggies, which further makes it tastier, nutritious and wholesome. Pair it with some yogurt, papad or pickle to make it even more comforting. The recipe is gluten-free and can also be made vegan by replacing ghee with oil. Without wasting any time further, let's scroll down for the recipe of khichdi below. CHHILKA MOONG DAL KHICHDI | INDIAN RICE & LENTIL PORRIDGE INGREDIENTS Rice - 1/2 cup Split green moong dal - 3

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

Arrabbiata is one of the most classic Italian sauces used in making pizza, pasta and pretty much anything "bread-y". The base of the sauce primarily comprises of fresh tomatoes with whole lots of garlic and basil. Arrabbiata in Italian means "angry" and hence, it is quite spicy with lots of red chili flakes added to give that kick. You can make this sauce well ahead of time and store in an air-tight jar in the fridge; and use as and when required - on the pizza, in the pasta or as is as a dip. Arrabbiata Sauce | Italian Arrabbiata Sauce | How to Make Arrabbiata Sauce | Arrabbiata Sauce Recipe INGREDIENTS Fresh red and plump yet firm tomatoes - 6 to 8 Tomato paste - 1/4 cup Red chili flakes - 1 to 2 tsp, as spicy as you want Finely chopped onions - 1/2 cup Salt - as per taste White pepper powder - 1/2 tsp Finely chopped garlic - 2 to 3 tsp Butter - 2 tbsp Olive oil - 1 tbsp Tomato ketchup - 2 tbsp Fresh chopped Italian basil le

Being hard core Punjabis, sarson ka saag is a quintessential for us every winters. The rustic dish is made using sarson or the mustard greens, some spinach and goosefoot greens/bathua. Loads of ghee and ample amounts of garlic goes in with just a handful of spices which makes it absolutely mouthwatering. For authentic punjabi feel, pair it with makki ki roti or poori, some fresh white butter and gud (jaggery) and you are bound to have an awesome treat. Yearning for the recipe? Scroll below! Punjabi Sarson ka Saag | Indian Mustard Greens Curry Ingredients Sarson (Mustard Greens) - 500 grams Palak (Spinach) - 200 grams Bathua (Goose Foot Greens) - 100 grams Finely chopped garlic - 8 to 10 cloves Green chilies - 2 to 3 Finely chopped onion (medium size) - 2 Finely chopped ginger - 2 inch Finely chopped tomatoes (medium size) - 2 Cumin seeds - 1 tsp Salt - as per taste Red chili powder - 2 tsp Turmeric powder - 1/2 tsp Ghee - 3 tbsp For Tempering Ghee/B

I am a big pumpkin fan since my childhood days. Seriously, I love this vegetable in any form and the khatti meethi pethey ki sabzi is my absolute favorite. Coming to the halwa, my mum always used to make it during the Navratri fasting and its flavors, texture and aroma is something that I remember even till date. After I got married, pumpkin was a rare treat for me because none of the family members at my in-laws side liked this vegetable. Gradually, I too stopped making it. But, this time during Navratri, I thought making this divine halwa and remember my good old days. If you too are a pumpkin lover, this is a must for you to try as well. And don't worry, the recipe is very simple and easy and comes together in just few minutes. Kaddu ka Halwa INGREDIENTS Kaddu/Yellow Pumpkin/Butternut Squash (shredded) - 4 cups Sugar - 1/2 to 3/4 cup Milk - 1/4 cup Ghee/clarified butter - 4 to 6 tbsp Cardamom powder - 1/4 tsp Nuts (melon seeds, chopped almonds, chopped pis

Sabudana Kheer always reminds me of my childhood days when during Navratris, my Mum would make it as part of the fasting meal. The beautiful, thick, creamy and gooey pudding was always a treat for our palettes and used to get finished in no time. Even today, though I do not fast, I still try to make it at-least once every Navratri season apart from other delicacies like Sabudana Khichdi, Sabudana Vada and Kuttu ki Kadhi.  Sabudana Kheer Recipe | Sago Pudding  Sabudana Kheer Recipe | Sago Pudding  INGREDIENTS Full fat milk - 4 cups Sabudana - 3/4 cup Finely chopped nuts (almonds, cashews, pistachios) - 2 to 3 tbsp Raisins, optional - a few Sugar - 6 to 8 tbsp or as per taste Cardamom powder - 1/2 tsp Saffron strands - a few Dried edible rose petals (optional) - for garnishing You may also try other Navratri Recipes from the blog: Mango Sabudana Kheer , Sabudana Vada , Sabudana Khichdi , Samak ka Pulav , Farali Dhokla , Dahi Masala A

Tamatar ki Chaat is a lipsmacking recipe originated in the holy city of Benaras or Varanasi. Loaded with tongue tickling flavours, this chaat is very unique as compared to other chaat recipes across other parts of India. The recipe is divided into two parts: first, a rich tomato curry which has all the goodness of khoya (dried milk solids), cashews and poppy seeds. The second, makes for the base of this chaat - tomato and potato mixture which is a unique blend of spicy and tangy flavors. One thing you would note about this chaat is that it is topped with nimki or the mini namakpaare instead of sev for garnishing. Also, being a holy city you would not find the use of onions and garlic in most of its preparations, and hence, it is not garnished with chopped onions. Just in case you are enticed with the flavours and want to know the recipe, scroll down below. Banarasi Tamatar ki Chaat Ingredients Tomato Curry Tomatoes (small, grated) - 2 Finely chopped gi

Kathal , also known as Jackfruit is one of my favorite vegetables that can be found in Indian markets around July-August for a short period. The fibrous fruit with its shredded meaty texture makes for an apt substitute for non-vegetarians and you would be surprised to know kathal is often used for mock meat dishes in South East Asian countries. While this beautiful vegetable/fruit is quite delicious, there is only one negative factor to it; it's hard skin and an itchy sticky liquid that oozes out of it that makes cutting jackfruit a messy and difficult task. However, having said so, I'll share a foolproof trick to ease out the cutting process; just grease your hands and knife with generous quantity of mustard oil while skinning and cutting this fruit. Applying mustard oil will ensure you don't face any itchiness, thus, making the whole process a piece of cake. These days, already skinned and chopped jackfruit pieces are also available in the vegetable markets.