Anshu's Food Odyssey

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

Loaded with the goodness of paneer, freshness of mint and a little hint of spice, these soft, yummylicious and melt-in-mouth parathas make for perfect choice for an indulging breakfast or a lunch box meal. Do prepare this Punjabi specialty over a weekend or a holiday and serve with a dollop of white butter for a heavenly bliss. Ingredients (For Dough) Whole wheat flour - 1 cup Ghee or clarified butter - 1/4 cup Salt - 1 tsp Ajwain or carom seeds - 1 tsp Ingredients (For Filling) Crumbled paneer (cottage cheese) - 1/2 cup Finely chopped onion - 1/8 cup Finely chopped green chili - 2 tsp Finely chopped mint - 1/8 cup Salt - as per taste Red chili powder - 1 tsp Coriander powder - 1/2 tsp Roasted cumin powder - 1 tsp Method 1. Knead a soft dough with all the ingredients by adding water little by little. 2. Next, mix all ingredients for the filling and keep aside. 3. Now, divide the dough into equal lemon sized balls. 4. Roll out each ball into a chapati and

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

Zereshk or the Barberry Rice is a traditional Iranian dish typically made with aromatic saffron water, long grain Basmati rice and a whole lot of Zereshk or barberries (Iranian berries). Now, since its quite difficult to source the barberries, often people in other parts of the world make this pulao using dried cranberries which taste almost similar to the authentic Iranian berries (although, you do not get the same bright red color which a traditional Zereshk Polow exudes, the taste is still quite exceptional with a perfect balance of sweetness and sourness). Just in case, you are looking for a rice dish which is a little different from the typical Indian recipes, this delicacy is truly worth trying and is surely not gonna leave you disappointed. I first came across this amazing recipe by chef Varun Inamdar on Get Curried. The beautiful color and presentation of this dish took me in awe in just a matter of few seconds, and I instantly had this wonderful traditional Iranian delicac

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

One of the best childhood memories that certainly most of us would be treasuring is, indulging in those milky, creamy & flavorful stick kulfis during the hot summer months (the times when Ice Creams were not much popular); I still remember that one particular kulfiwala who would daily come to our locality in the evenings and lure the kids playing around with the resonance of his tinkling bell. The musky fragrance of cardamom and a crunch of pistachios and almonds in every bite of his kulfis were simply to die for and which still arouses that feeling of nostalgia, taking me back in good old times. Today, while sitting outside India, though I cannot easily lay my hands on those luscious kulfis in markets or shopping malls, all thanks to my cooking abilities that I can still prepare and enjoy them at my own comfort. The recipe is quite simple and anyone and everyone with even least of the interest in cooking can easily make these. So, do try once and let me know how it turned out.

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