Anshu's Food Odyssey

Idli is one the most popular breakfast options across India. While traditionally, it is made with fermented rice and lentil batter, now-a-days many instant idli variations made with healthy grains are getting popular too. Some of them include the instant oats idli, rava idli and ragi idli. You can find the oats and rava idli on my blog and I make them quite often, however, this time I thought of making the idli with daliya or the broken wheat and to my utter happiness, it came out absolutely perfect and spongy. If you too are looking for instant and healthy breakfast options to try, then I must say, this is the recipe you must go for. Instant Daliya Idli | How to Make Daliya Idli | Healthy Daliya Idli INGREDIENTS (makes 10 to 12 idlis) Daliya/ Broken Wheat - 1 cup Thick yogurt - 1/2 cup Water - about 1 cup Finely chopped green chilies - 1 tsp Finely chopped coriander - 1/4 cup Broken cashews - 8 to 10 Chana dal - 1 tsp Mustard seeds - 1 tsp Oil - 1 tbsp + grease idli mou

Lauki, also known as Doodhi/ Dudhi, Ghiya and Bottle Gourd happens to be a very underrated vegetable with a high nutritional profile extremely beneficial for our health. Being high in natural fiber as well as water content, it has a lot of cooling properties which help your system soothe and calm down especially in summers. At our home, though this humble vegetable is made in many different forms, however, there is one recipe made with lauki which is always high in demand and is made every other day. Yes! I am talking about Lauki ka Raita , which is not only healthy, refreshing and cooling to the palette but very delicious too. It can be paired along with any vegetable-dal-chapati combination. Also, it goes very well with pulaos and biryanis too. Do try it once and I promise, you are gonna hooked to it. Lauki ka Raita | Dudhi Raita  INGREDIENTS Yogurt, nicely whisked - 2 cups Grated bottle gourd/ ghiya/ lauki - 1 cup Fresh coriander leaves, optional - 1/4 cup Finely chopped

One of the most famous and by far my personal favorite amongst the  street foods of India is the ultimate crispy and karaari Aloo ki Tikki . Absolutely crisp on the outside with often a spicy filling inside made with chana dal or moong dal and served along with spicy mint-coriander and sweetened tamarind-jaggery chutneys, the aloo tikki is definitely a foodie's delight.  It's been almost 2 years that I did not happen to eat this lovely snack recipe from the streets of Delhi as I was dealing with quite a number of health issues and also being covid so much around, was avoiding the street food. Having said that, I did make the Stuffed Chana Dal Aloo Tikki just a couple of weeks back at home and thoroughly enjoyed it to my heart's content...if you also want to make the exact similar street style Aloo Tikki recipe, do check it out here .... Now as you know how much I am fond of the Aloo Tikki, I even tried its farali version that can be had in fast and I must say, this too

Summers are here and for us, that means the kulfi season is full on. So, presenting to you my first kulfi of the season, the most easiest, simplest and creamiest Mawa Malai Matka Kulfi that needs just a handful of basic pantry ingredients! If you don't have the matkis, don't worry...just freeze them in any kulfi mould or a container that you may have and you are good to go....let's begin with the ingredients and then the recipe. Easiest and Creamiest Mawa Malai Matka Kulfi Easiest and Creamiest Mawa Malai Matka Kulfi INGREDIENTS Full fat milk - 1 liter Mawa (dried milk solids) - 1/4 cup Fresh cream - 2 tbsp Condensed milk - 200 grams or as per your sweet preference Elaichi (cardamom) powder - 1 tsp Almond and pistachio flakes, optional - for garnishing NOTE: You can flavour this basic kulfi mixture with any fruit pulp of your choice such as mango, chiku, sitaphal etc. Just make sure, you add the fruit puree once the mixture has cooled down to room tempe

Summers are here and what we crave for most is for some creamy, chilled and mildly sweetened desserts that are super delicious yet very light on the palette. If you too are on the same boat as us then this shreekhand or shrikhand  recipe flavored with a hint of rose water and elaichi (cardamom) is surely gonna be a keeper for you guys. Do try it out! Rose Elaichi Shrikhand INGREDIENTS Curd/ Yogurt - 1 kg Powdered sugar - approx. 3/4 cup Edible Rose water - 1 tbsp Fresh cream - 2 to 3 tbsp Milk - 2 tbsp or as needed Elaichi (cardamom) powder - 1/2 tsp Rose Elaichi Shrikhand Rose Elaichi Shrikhand METHOD Take a bowl and place a nice big strainer over it. Cover the strainer with a muslin or cheese cloth. Pour all the yogurt over the muslin cloth. Gather the sides of the cloth and squeeze a little so that all the water drips out from the curd. Keep this hung yogurt (as is with the strainer and the bowl underneath) overnight in the fridge. In this process, a

Jeera Pulao , Jeera Rice or the Zeera Rice as many call them, is one of the most common and basic accompaniments served on every Indian platter or thali. However, many a times, getting the perfect fluffed up texture of this rice can be quite tricky for some. Although a very basic and simple recipe, still I thought of sharing it on the blog for the beginners and bachelors who want to cook these rice with absolute perfection.  I'll be mentioning two methods to cook them; you can try any method that suits you! Enjoy the Jeera Rice with       - Punjabi Kadhi Pakoda     - Kale Chane ki Kadhi     - Gujarati Fajeto     - Dal Makhani     - Rajasthani Panchmel Dal     - Punjabi Mutton Curry Jeera Pulao | Zeera Pulao | Jeera Rice | Zeera Rice INGREDIENTS Basmati Rice - 1 Cup Jeera/Cumin seeds - 2 tsp Cinnamon stick - 1 inch Sliced almonds/ broken cashews (optional) - a few Ghee - 2 tbsp Lemon juice - 1 tsp Whole dried red chilies (optional) - 1 to 2 Salt - to taste Jeer

Holi is just around the corner; the perfect time to make and dig into the quintessential mithai or sweets for this amazing colorful festival - yes! you guessed it right, the super yum and irresistible GUJIYAS . A crispy flaky crust stuffed with a sweet filling of assorted nuts, some khoya (dried milk solids), roasted semolina and elaichi (cardamom) powder, trust me they are a heaven in every bite. Now, many people make the gujiyas that are dipped in the sugar syrup after they are fried. Not to mention, those gujiyas are absolutely divine, however, I am more fond of the dried version that is not dipped in the sugar syrup, maybe more so because they are easy to handle as they aren't that sticky as compared to the syrupy ones, play they stay more crisp, flaky and good for a longer time. So, if you too are more of a dried gujiya person and have plans to make these beauties, the coming weekend, do try the recipe out! Rawa Gujiya | Rawa Gujiya Recipe | Holi Special Gujiya Rec