Anshu's Food Odyssey

Coconut Chutney , also known as 'Thengai Chutney'  is one of the most quintessential parts of the South Indian cuisine . Creamy, luscious and flavorful, it makes for a delightful accompaniment to Idlis, Vadas, Dosas or even Curd Rice and Lemon Rice . While most of the time, I make this chutney plain and simple, there are also times when I try to give it a special touch by adding a little chana dal to it. Trust me, this simple variation in the chutney not only adds a great texture but also lends it a beautiful flavor. And it wont be an exaggeration if I say that often this chutney vanishes off our table much faster than the main dish like idli or dosa; having experienced this situation twice in the past, now I generally try to make this coconut chutney in a big batch so that it stays for at-least a day or two and we can enjoy it to our heart's content. A little tip for my vegan friends; I normally add a little curd/yogurt to my coconut chutney but being vegans, y

Barfi or fudge is a quintessential sweet for any Indian festival be it Holi, Diwali, Janmashtami, Navratri or Eid. Traditionally, it is made using khoya/mawa or the milk solids that are flavored with a variety of ingredients such as cardamom, rose and saffron. Besides, fruit and chocolate based barfis are also getting very popular these days. However, the barfi that I am sharing with you today is a combination of khoya and almond paste that gives it a nice nutty flavour and texture. And the saffron surely lends it that beautiful aroma and golden hue making it all the more inviting. Not to mention, this barfi is perfect to indulge in during the fasting days. Kesar Khoya Badam Barfi Ingredients Almonds - 1/2 cup Milk - 3/4 cup Grated khoya/mawa - 1/2 cup Ghee - 1 tsp Sugar - 4 tbsp Kesar/Saffron strands - a good pinch Kewra/Rose water (optional) - 1 tsp Edible silver paper (warq, optional) Kesar Khoya Badam Barfi Other Similar Recipes from t

Sabudana Vada , also known as ' Sago Vada ' or ' Sago Cutlet ', is one of the most popular snacks from the Indian states of Maharashtra & Gujarat. These crispy vadas are made from a mixture of mashed potatoes, sago pearls and crushed roasted peanuts that is subtly flavored with a handful of curry leaves and few basic spices. The mouth-watering delicacy is most often relished during the festivals of Navratri , Shivratri and Janmashtmi when many of the Hindu patrons observe fast (vrat) and refrain themselves from having the regular grains including wheat and rice. Since, sabudana or sago doesn't count in regular grains, it makes for a perfect food substitute to satiate those hunger pangs during the fasting time. Additionally, the little white pearls are a rich source of dietary fiber and carbohydrates, consumption of which instantly leave you energized after a long day of abstainment from food. Having said that, it doesn't mean sabudana vadas ca

Malai Kofta is by far one of the most famous and tastiest North Indian delicacies comprising of succulent balls of paneer or cottage cheese dunked in a luscious and creamy sauce. Having said so, this widely popular dish is available in two versions: one in the nuts and tomato based gravy and the other one, with a white gravy that is sans off the tomatoes. While both the versions are equally delectable and popular, the one that I am going to share today is the former variant as my husband prefers it more over the latter one. Malai Kofta Needless to say, Malai Kofta is a dish that requires a fair amount of effort and patience, however, I am sharing with you the most easiest recipe that comes together in no time. Enjoy it with any Indian bread of your choice; it's simply gonna taste heavenly. So let's begin with the ingredients... Ingredients (For Kofta) Paneer (crumbled) - 1 cup Boiled and mashed potatoes - 1/2 cup Khoya (crumbled, optional) - 1 tbsp

Summers are just knocking at the door and in this gloomy weather, what I crave for most is something chilling and soothing to the palette.  This luscious, creamy and utterly flavorful kulfi loaded with the fragrance of saffron and crunch of pistachios comes as a perfect treat and takes away all that murkiness. If you too are craving for this melt-in-mouth dessert, do try out the recipe below. Not to mention, this kulfi makes for a go-to option for the upcoming Holi festival too; make it in advance and treat your guests with its sinful yumminess. And yes! for that typical Holi feel, you can flavor it with some THANDAI MASALA instead of saffron and pistachios. Kesar Pista Khoya Malai Kulfi Other Similar Recipes from the Blog.... Creamy Mango Kulfi Kesar Ras Malai Ingredients Full fat milk - 1 liter Khoya (milk solids) - 100 grams Fresh cream - 2 tbsp Condensed milk - 400 grams Kesar strands - 10 to 12 + for garnishing Pistachio (finely chopped

Spiced Apple and Plum Ice Tea Ingredients Apples - 2 Plums (medium size) - 6 to 8 Water - 4 cups Tea leaves - 2 tsp Star Anise - 2 Honey - 3 to 4 tbsp Lemon juice - 1/2 tbsp Spiced Apple and Plum Ice Tea Method First, chop the plums and apples into bite size pieces. Discard the pits. In a sauce pan, add these chunks along with 1 cup of water and 1 star anise. Cook on low flame for about 15 minutes or until apples are softened completely. Keep stirring and mashing the fruit chunks in between with the back of spatula. Strain the fruit mix through a fine mesh. Press hard so that you get the maximum juice and pulp of the mixture. Mix in the lemon juice. Chill this sauce for 3 to 4 hours. Again in a saucepan, bring 4 cups of water along with star anise to a rolling boil. Switch the flame off and add tea leaves. Let them seep in for 2 to 3 minutes after which strain the water. Chill this tea water separately. To make the iced t

Basundi is a sweet thickened milk flavored with cardamom, saffron and nuts. It's a popular Gujarati dessert that is primarily made on special occasions and festivities. People from Northern parts of India can relate this delicious sweet to the much famous Rabri, only difference being the latter one much thicker and creamier in consistency. I had been thinking of trying this recipe for quite long, and the eve of Karva Chauth came as a perfect occasion. Usually, I make kheer and feniya for SARGI (the pre-fasting meal savored before the sun-rise on the day of Karva Chauth), this time I skipped making kheer and made this easy-peasy yet so delightful and flavorful Basundi. Trust me, it came out as a wonderful sweet treat ever. Please scroll down below for the recipe. Basundi - Thickened Sweetened Milk with Nuts Ingredients Full fat milk - 1 litre Sugar - 4 to 5 tbsp Cardamom powder - 1 tsp Powdered assorted nuts (almonds, cashews, pistachios) - 2 to 3 tbsp