Anshu's Food Odyssey

Bedmi Poori is a traditional North Indian fried bread (poori) that is stuffed with a delicious filling of a coarse urad dal paste, subtly flavored with aromatic spices like fennel and hing. Having said that, there are two ways of making this flavorful poori: one, wherein the urad dal mixture is added directly to the flour and kneaded into a dough. This dough is rolled into discs and later fried. The second method calls for filling the urad dal mixture inside the dough balls and then rolled into discs to be fried. The recipe I am sharing is the latter one where the pooris are stuffed with the dal filling. Ideally, the dal filling that goes inside the poori requires soaking the dal for 6 to 8 hours before grinding to a coarse paste. However, one may not love the idea of waiting this long to enjoy the bedmi pooris, therefore, I have come up with this instant recipe of the poori for which you would not have to wait for a long time. Bedmi Poori The urad dal filling is trad

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

Lassi is a popular cold beverage from North India, primarily made using yogurt. Available in both sweet and salty variations, its an apt recipe to chill yourself down in scorching heat of summers. The probiotic properties of lassi also aid in digestion and make your gut healthy. The lassi recipe I am sharing with you today is of the traditional and classic meethi (sweet) lassi from Punjab. Thick yogurt blended with sugar and just a wee bit of water, further flavored with some cardamom powder, makes it a lipsmacking as well as a healthy thirst quencher. If you ever have a chance visiting the street side lassi stalls of Punjab, you would be overwhelmed seeing the vendors top the huge glasses of lassi with a thick dollop of cream and a whole lots of nuts, making it all the more rich. Well, personally not much fond of heavy and rich layer of cream in my lassi, I have omitted adding the same to my recipe. However, if you wish to have the authentic feel and taste of a street side

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

Kachche Aam ki Launji is a lipsmacking relish made by cooking raw mangoes with a handful of aromatic pickling spices and whole lots of jaggery to lend it that beautiful sweet and sour flavor, which lingers on your tastebuds for long. You must make this in big batches when raw mangoes are in season and enjoy it along with parathas, pooris or even khichdi or pulao . For its longer shelf life, refrigerate for about a week; afterwards freeze and thaw when needed. The recipe is very easy and comes together in under 30 minutes. Scroll down for more details on ingredients and the recipe procedure... Kachche Aam ki Launji | Raw Mango Chutney INGREDIENTS Raw mangoes (peeled and cut into thick slices) - 500 grams Grated jaggery - 1 cup, or more as per your preference Salt - to taste Whole dried red chilies - 2 to 3 Kashmiri red chili powder - 2 tsp Cumin seeds - 1/2 tsp Mustard seeds - 1/2 tsp Nigella seeds - 1/2 tsp Saunf - 1 tsp Fenugreek seeds - 1/4 tsp Black

A decadent, moist and rich chocolate cake with a tender-moist crumb is every chocoholic's dream. And let me tell you, this chocolate cake is JUST THAT; soft, moist, rich with that perfect amount of sweetness. Being under the lock-down for almost a month now, life has kind of become so gloomy and monotonous that you sometimes start feeling extremely low and depressed. To break that run-of-the-mill routine, I decided to bake this yummy chocolate cake ... after all, nothing better than a slice of rich and dark chocolate cake to activate your happy hormones, right? So, the story goes the way that although I was up with all the zest and excitement to bake this cake, suddenly I realized that my oven broke down just a couple of days before the lockdown started. Nevertheless, that didn't put my plans on hold; searched for the biggest of my flat pans/kadhais and proceeded with my cake project ...😁😁 Trust me, oozing with the heavenly chocolaty flavor in every bite, the cak

Also popularly called the " King of Chaats in India ", Raj Kachori is an ultimate lip-smacking delight that takes the heart of every chaat lover in no time. Not to mention, the dish is loaded with a unique blend of tangy, spicy and sweet flavors that burst in your mouth in just the first bite. One of the most loved chaats of India after the very famous golgappas or pani puri, it can be easily prepared at home and takes just about a couple of minutes to assemble the kachori all together. Also, it won't be incorrect to say that Raj Kachori is a meal in itself as it scrumptiously filled with a nutritious mix of sprouts, boiled chickpeas, cucumber and boiled potatoes. Having said that, the pre-prep of making Raj Kachori is little tedious because it requires a lot of ingredients to be prepared in advance. Therefore, if you can do the pre-prep such as boiling the potatoes, making sprouts and chutneys, or making the moong dal pakoris a day in advance, assembling them