Anshu's Food Odyssey

This beautiful Black Forest Trifle is a delightful take on the classic Black Forest Cake , filled with layers of delicious and moist chocolate crumb, dollops of whipped cream and fresh cherry compote. I had this dessert on my mind for quite some time and was just waiting for the cherry season to arrive so that I could whip up the fresh cherry compote to use in the pudding. As soon as I saw these tiny little ruby fruits in the market last week, I picked up my first batch and was soon in the kitchen making the compote. Trust me, the aroma of cherries bubbling in the sugar syrup along with star anise was simply out of the world that transported me to a food heaven. Once the compote was done, I cooled it down in the refrigerator for a couple of hours; the rest of the assembling was quite simple because I already had few pieces of chocolate brownies lying in the refrigerator. All I had to do was whip up the cream and assemble the pudding in layers.  Black Forest

Its raining mangoes and all I can think of is making use of these delicious fruits in one or the other way. There are numerous dishes that I have tried with mangoes in the past; Fresh Mango Cake , Mango Kulfi , Mango Lassi , Gujarati Mango Kadhi , the ever popular Raw Mango Panna and Mango Sabudana Kheer are few of them. As its the holy month of Ramadan , I thought of trying yet another dish with these sunshine fruits that could be made well ahead of time and enjoyed during Iftari ; at the same time it had to be light and cooling to the palette considering how hot and scorching the weather is. So, here I have on my blog today, the extremely easy MANGO CUSTARD which is made with readymade vanilla custard powder and fresh mango puree. A little hint of saffron adds that much needed royal touch to this sinful dessert. Do try and I promise you will fall in love with it!! Mango Custard | How to Make Mango Custard | Mango Custard Recipe Ingredients Milk - 2 c

Fajeto is a famous curry recipe from the state of Gujarat. Made with a mixture of sour curd, gram flour and ripe mango puree, it is an ultimate delight loaded with tongue tickling "khatta-meetha" flavors that go oh so well with some plain steamed rice and papad on the side. Traditionally, Fajeto is light on the palette and does not have any pakodas added to it, but me being a Punjabi, have added onion and spinach pakodas to the recipe for that extra zing; you are free to skip them altogether. Also, while making this kadhi make sure that the curd is really sour, if not so, it might result in a kadhi that is overly sweet which shall ruin all the taste. Not to mention, if you are hosting a summer party and looking to add variety on your table, I promise this Gujarati Mango Kadhi would be show stopper with its unique and appetizing flavors. Do try it out!! Off to the recipe below... Ingredients For Kadhi Sour curd - 2 cups Mango puree - 1/2 to 3/

My husband has a big big sweet tooth and he needs a dessert for sure to enjoy after his meals. That is the reason, I always keep something ready to satiate his sweet cravings. While last week, I made a batch of ALMOND & ROSE KULFIS , this week I thought of getting my hands on this beautifully soft and moist fruit & nuts cake. And guess what! I actually baked it in a thick bottomed pan because my oven had gone for a toss a few days back. Trust me, it came out so beautifully done and melt in mouth that it got vanished in no time. Looking for the recipe? scroll down below. Eggless Whole Wheat Fruit & Nut Cake [No Oven Method] Ingredients Whole wheat flour - 1 cup + for coating the nuts Corn flour - 1.5 tbsp Powdered sugar - 1/2 cup + 2 tbsp Softened unsalted butter - 1/4 cup + 1 tbsp Curd - 1/2 cup Water - 4 tbsp Salt - 1/2 tsp Baking powder - 3/4 tsp Baking soda - 1/4 tsp Vanilla essence - 1 tsp Mixed dried fruits & nuts (raisins,

Have you ever craved for those street style mouthwatering Matar Kulchas? Well, I was craving them since morning today so thought of having them for evening snacks. I soaked the dried yellow peas but unfortunately didn't have the kulchas in my pantry. Plus, I always wanted to try making these bread kulchas at home so, this was a great opportunity to get going. Trust me, they came out absolutely bakery style and we enjoyed them immensely with the lipsmacking dry matar ki chaat. You won't believe my husband was shocked to know later that these bread kulchas were homemade and not store-bought. If ever, you too are craving for chholey or matar kulche and are short of the kulchas, here's a fool proof recipe that will give you fantastic results. Do try it out ! Bread Kulcha | How to Make Bread Kulcha | Bread Kulcha Recipe Bread Kulcha | How to Make Bread Kulcha | Bread Kulcha Recipe Ingredients All purpose flour (maida) - 2 and 1/4 cup

Butter Chicken  finds its roots in Punjabi cuisine and is known to have first originated in the menu of the renowned restaurant chain in North India with the name of  Moti Mahal Deluxe . The rich, creamy and tomatoey gravy with a right balance of spiciness, tanginess and sweetness, makes for a perfect delight for every non-veg food lover. This delectable chicken delicacy has gained quite a popularity over the years and now finds one of the top places on the menus of many international multi-cuisine restaurants too. While authentically, the chicken pieces in Butter Chicken are first roasted in a tandoor and then added to the gravy, I bring to you an alternate method to make and relish this wonderful dish in your very own home kitchens, and that too without a tandoor. So, let's get started and see how it can be made. The recipe is divided in two parts - the chicken and the gravy. For the latter part, I have used my make-ahead makhani gravy base , recipe for which you c

Indian cooking is incomplete without the curries and gravies; amongst all of them, one gravy that everyone relishes is a makhani or a butter based tomato gravy that serves as base for many popular dishes like Butter Chicken , Paneer Makhani , Mushroom Makhani, Soya Tikka Masala and so on. I always keep a batch of this gravy base stored in my refrigerator as it comes really handy when hosting a sudden dinner party or get-together. A no-fuss recipe with simple everyday kitchen ingredients, it comes together in no time. If you too are hosting a party and planning to make rich Mughlai delicacies, this recipe is just for your sorts. Make it ahead of time and substantially reduce your time spent in the kitchen. Just note, this is a thick base; when making the dish, thin it out and adjust the consistency by adding some water. Basics of Indian Cooking - Makhani Gravy Base Ingredients Red ripe and firm tomatoes - 6 to 7 Garlic pods (roughly chopped) - 5 to 6 Ging