Anshu's Food Odyssey

Well! I was thinking to make the falahari Malai Koftas for Sunday special lunch, but, as I entered into the kitchen I realized. I only had a small amount of paneer (cottage cheese) in my fridge, obviously not enough to make what I intended to. A quest to make something with paneer (as its my husband's favorite), I came up with these baby potato cheese pops. Though I thought of making a creamy and nutty gravy later to dip these pops into it (as a substitute for malai kofta) and enjoy with crisp kuttu pooris, it never happened because we both (me and my husband) gobbled it up as is. And trust me, they tasted truly divine and yummilicious. For the recipe, browse through the page below. Ingredients 12-15 baby potatoes 2-3 green chilies 10-15 curry leaves 100 grams paneer/cottage cheese 8-10 raisins 1 tsp cumin seeds 1 tsp black pepper 1 tsp roasted cumin powder 1/2 tsp sugar 1 tsp chopped coriander 1 tsp lemon juice Salt to taste Oil for frying Method 1.

Tortilla Chips with Salsa is something which we all must have enjoyed several times. How about giving this famous Mexican recipe an Indian twist, especially for foodies who are fasting during the Navratra days? Sounds interesting? Well! I bring for you the most delectable chips made using the samak (barnyard millet) flour accompanied with a mouth-watering fruit salsa dip. The best part is, these chips are flavored with fresh strawberries and make for a delectable treat. Here's the recipe ....hope you enjoy ! Ingredients (For Fruit Salsa) 5-6 fresh strawberries finely chopped 2-3 tsp fresh pomegranate seeds 1/2 orange cut into cubes 2 green chillies finely chopped 1/2 bunch of mint leaves finely chopped 2 tsp lemon juice 1 tsp of powdered sugar 1 tsp roasted cumin powder 1 tsp black salt White salt as per taste Ingredients (For Samak Chips) 2-3 fresh strawberries finely chopped 1 green chilli finely chopped 1/2 tsp lemon juice 1 tsp salt 2 cups cooke

Chutneys are an inseparable part of the Indian cuisine. Prepared with a variety of ingredients including fresh herbs, fruits and vegetables, they make for delectable accompaniments and add to your meal, that extra punch of zing, aroma and flavor. Here, I bring for you a special chutney which is made from roasted guava and mint and that is sure to carve its very own place in your already existing list of chutneys. Do try making it once and I guarantee, you would not be able to resist yourselves from making it again, again and again. Roasted Guava & Mint Chutney Ingredients Guavas (medium sized ripe guavas, but not overriped ones) - 2 Green chilies - 2 Ginger - 1 inch Lemon juice - 1/2 tbsp Chopped coriander - 1/2 cup Fresh mint leaves - 1/4 cup Red chili powder - 1 tsp Sugar - 1/2 tbsp Black salt - 1 tsp Roasted cumin powder - 1 tsp Salt (sendha namak if fasting) to taste P.S - You may adjust the spice levels as per your taste Roasted Guava &

As rightly said, Navratris are more of a feasting celebrations rather than fasting. Many traditional snacks and puddings are made and savored during this time of the year; amongst most classic of the delicacies is the kuttu pakoras that are made using thin slices of potatoes, coated in buckwheat flour batter and fried till crisp. Here, is the step by step recipe for this traditional delicacy; hope you like it !     Kuttu ke Pakode Ingredients Kuttu ke Pakode 1 cup buckwheat flour 1 1/2 cup water or as needed 2 potatoes (cut into thin slices) 1 tsp lemon juice 1 green chilli finely chopped 1 inch ginger finely grated 2 tsp fresh finely chopped coriander Salt to taste 1 tsp black pepper powder Oil for frying Method Kuttu ke Pakode Kuttu ke Pakode 1. Make a thick batter of kuttu flour and add in the rest of the ingredients. Make sure potato slices coat well in the batter. 2. Fry the flour coated potato slices in medium hot oil until they

Also known as Sama, Samai, Varai and Samo, Samak Rice belong to the millet family and makes for a healthy replacement for rice during fasts, especially Navratris. You would be surprised to know that these rice are not a cereal but a fruit which comes from the grass that commonly grows amidst the paddy fields. Loaded with fiber, vitamin B-complex, zinc, manganese and anti-oxidants, Samak surely makes for a good choice for diabetics and heart patients too. Consumption of these rice also helps accelerate weight loss, so, anyone looking forward to shed some weight must include Samak in his/her daily diet routine. Eating Samak simply plain and boiled can surely be a tough and boring job, so, here I bring for you an interesting version of these rice which not only adds beautiful color to them but also makes them delectable and tasty. Do try making them in your kitchens and let me know how they turned out. Samak Rice Pulav Ingredients 1/2 cup samak rice (ba

These delicious potato boats make for one of the perfect appetizers when you are organizing a party or a family get together. The best part is, they are very easy to prepare and can be made using any assorted vegetables available in your homes. Here is the complete recipe... Ingredients 2 large potatoes 1 tbsp hung curd 1 tsp mayonnaise 2-3 cloves garlic (finely grated) 1 tsp corn kernels 1 tsp red bell pepper (finely chopped) 1 tsp green bell pepper (finely chopped) 2-3 green chillies (finely chopped) 1 tsp lemon juice Salt to taste 2 tsp black pepper powder 1 tsp dried oregano Some fresh coriander (finely chopped) Mozzarella cheese Method 1. Thoroughly wash the potatoes and prick them all over with a fork. 2. Sear them well with oil, salt, garlic powder and oregano. 3. Bake them at 180 degrees Celsius for about 45 minutes. 4. Once they are baked, take the potatoes out from the oven and let them cool for 15 minutes. 5. Cut them into halves vertically

A fusion of chickpea flour, curd, aromatic spices and deep fried pakodas (fritters), Punjabi Kadhi makes for a perfect Sunday lunch and goes well with plain boiled or steamed rice. Tangy flavor and smooth & silky texture of this delicious delicacy is simply to die for. Here is its step by step recipe. Hope you like it ! Punjabi Kadhi Ingredients (For Kadhi) Sour curd/yogurt -  3 cups Gram flour/ chickpea flour (besan) - 5 to 6 tbsp Mustard seeds (rai) - 1 tsp Fenugreek seeds (methi daana) - 1/2 tsp Cumin (jeera) - 1 tsp Slit green chilies - 2 to 3 Salt - to taste Turmeric powder - 1/4 tsp Oil - 1/2 tbsp Water - 1 to 2 cups or as needed Punjabi Kadhi Ingredients (For Pakodas) Finely chopped onions - 1 cup Chickpea flour (besan) - 3 to 4 tbsp Finely chopped green chilies - 2 Dried pomegranate powder - 1 tsp Finely chopped coriander - a handful Coriander powder (dhaniya powder) - 1 tsp Red chili powder - 1 tsp Crushed fenugreek (