Anshu's Food Odyssey

Rasgulla  or Roshogulla is one sweet delicacy which is synonymous to the Indian state of West Bengal. The soft and spongy cottage cheese dumplings cooked in sugary syrup, make for an ultimate delight for all those with a real sweet tooth. Though this palatable Bengali dessert is quite common and is easily available in every sweet shop throughout India, yet nothing can beat the satisfaction which you get making it with your own hands. But let me tell you, making this dessert demands a lot of patience and skill. I tried making the rasgullas couple of times, but every time the result was a disaster; either my rasgullas turned out to be flat, remained uncooked from inside or turned out to be hard with a thick sugar syrup coating. After about 5 to 6 tries and after seeing couple of recipes on the internet, finally I got what I was waiting for, the perfect spongy rasgullas with a juicy inner core. I flavored them with a little saffron that made them all the more delectable. One can abs

Thai Cuisine needs no special introduction; a unique blend of flavors with refreshing aroma of exotic herbs, unmatched sharpness of red chilies, soothing sweetness of coconut milk and a tantalizing tartness of limes, it has carved its own very niche on the international culinary platform. Truly speaking, Thai Food is all about a well balance of flavors: sweet, sour, spicy, salty and bitter. Our love for this exotically flavorful cuisine started during our three years of tenure in Singapore, a country that truly deserves to be called a melting hot pot of South East Asian flavors, be it Thai, Malay, Korean, Japanese or Vietnamese. The best part was, since every ingredient used in Asian cooking was so easily available, I could try out many recipes at home....and Thai was always preferred over other cuisines because my husband was a big fan of Thai cuisine; off-course the credit goes to his frequent visits to Thailand for work where his taste buds got acquainted to all the enticing

In my childhood, I remember when there was no oven at our home, my Mum would bake (rather steam) the cakes in her dhokla pot/steamer. Their super soft, moist and melt-in-mouth texture is something that I often yearn for till date. To satiate one such craving with my tea last evening, I went ahead, called my mother and asked her about the method and the recipe she used to prepare my favorite chocolate cake . A no-fuss recipe with only few basic ingredients needed, my cake turned out absolutely delicious tasting exactly what I was craving for. This recipe is great for beginners and the ones who do not own oven but want to try their hands on homemade cakes. Do STEAM it and I bet, you are simply gonna love it. Eggless Steamed Chocolate Cake Ingredients All purpose flour - 1 cup Plain yogurt - 1/2 cup Powdered sugar - 1/2 cup + 1 tbsp Olive oil - 1/3 cup Milk - 1/8 cup + 1 tbsp Baking powder - 1 tsp Baking soda - 1/4 tsp Salt - 1/4 tsp Cocoa powder - 2 tbsp V

Being hardcore Punjabis, Chholey is something we have grown up eating. I remember, my mom would prepare them at least twice a month and just in case, there was a party or get-together planned, menu was absolutely incomplete without these delicious finger licking curried chickpeas that were either served with pooris or the Punjabi quintessential “bhaturas”.  Chholey is one delicacy that is made in different ways across the Indian households. Amongst all the varieties available, " Amritsari Chholey " are undoubtedly the best and obviously the most popular. A bit spicy and tangy oozing with lip smacking flavours, they make for an irresistible treat, especially on a comforting weekend afternoon. Pair them with a glass of buttermilk and you are certainly gone in the state of coma (well not literally 😂😂 ) for couple of hours...frankly speaking a good relaxing sleep is actually what I need after lunch on holidays to reenergise myself...so Chholey Bhaturey and Lassi is for su

Come monsoons and my tastebuds start craving for all the chatpata fried stuff starting right from our very own comforting pakoras and bhajjis to spicy samosas and kachoris. While they make for an unmatched treat along with a cup of "garma garam adrak wali chai" (hot ginger tea) on a lovely rainy evening, just to add some variety to my list of monsoon snackers , this time I thought of getting away from the regular stuff and try something new. I had heard of these delicious beetroot croquettes from my husband who spent almost 5 to 6 years of his childhood in Kolkata. The idea of using beetroot is what that instigated me (obviously because of its nutritional value and amazing color) and with lots of it readily lying in my refrigerator, I had another reason of actually trying out this popular delicacy from the streets of Bengal: the sweet & spicy Beetroot Chops , also famously referred to as Vegetable Chops in some parts of the region. What I know so far is, they ar

Delhi is burning these days with temperature rising over 40 degrees C. In such a scorching heat, it seems a horrendous job standing in kitchen for hours cooking elaborate meals. So, I am always in a lookout for simple meals that can be cooked in a jiffy yet are wholesome, delicious and nutritious in every possible way. With that being said, to make such recipes, I often make use of the leftovers which obviously helps me put together a nice dish in minimum possible time. One such easy and quick recipe that I made lately is this " Stir Fried Chickpea and Spinach Rice ". I already had some plain cooked rice and boiled chickpeas from last day's lunch lying in the refrigerator; all I did was tossed them up with some spices, chopped garlic and spinach and I was instantly ready with this yummilicious one pot meal. My family completely enjoyed it some boondi-mint raita and papad on the side. A simple and must try recipe, do try it out !!  Indian Style Stir Fried C

If you have been following my blog, you would know how much I love making drinks with fresh seasonal fruits. And since its peak summer time in Delhi with mercury raising to almost 43 degrees C, there can be no better way than freshly homemade juices and lemonades to keep oneself sufficiently hydrated, also not indulging in those chemical loaded packaged stuff. While the markets these days are flooded with bounties like mangoes, melons, plums, peaches, cherries and litchis....I also found these delicious ripe pears at one of the fruit stalls; instantly picked them up with the idea of making this refreshing pear spritzer (because I had already tried some yummilicious drinks using mangoes, peaches and litchis, so obviously wanted to experiment something new...a food blogger's mind you know :) ). As I reached home, browsed the net what other ingredient could blend with these delicious stone fruits. The recipe of pineapple and jalapeno cocktail at one of the food blogs grabbed my a