Anshu's Food Odyssey

Kachori or Savory Pie is one of the most popular Indian breakfasts, especially much common in Northern parts of India. These kachoris are traditionally fried and come in different flavors, often with fillings of aloo-pyaz, moong dal or matar. Apart from these, the dry masala kachoris are also quite popular and are much easier to make as they don't require any pre-preps for cooking the filling; pulse the namkeen or farsaan mixture in a grinder along with some spices and your filling is ready in just no time. I am here today with the recipe of these chatpati kachoris and yes! they are not fried, instead baked to cut down on the guilt factor. I normally prefer having them with spicy and tangy " Dahi Tamatar wale Aloo ki Sabzi" but, you can also enjoy them plain with some chutney or make a tongue-tickling chaat out of them; choice is totally yours. Baked Masala Kachori with Dahi Tamatar wale Aloo ki Sabzi Ingredients  Masala Filling Spicy mixed namkeen - 2 tbsp

" Kamal Kakdi" , also known as Bhein or Nadru , is actually the stem of lotus, which is believed to be very rich in nutrients, anti-oxidants and fibers. This vegetable is made quiet frequently at our home in different forms: " Kamal Kakdi aur Matar ki Sabzi " and " Kamak Kakdi Koftas " being most common of the curries. Besides, my father-in-law is a great fan of "Kamal Kakdi ke Pakode", recipe of which I shall be sharing in my forth-coming blogs. Until then, if you are looking for an exotic curry recipe that can be served for a lunch-dinner party or a potluck meal, this kofta curry is a must-try. Let's go through the ingredients and recipe. Kamal Kakdi aur Matar ke Koftey Ingredients (for koftas - yields 8 to 10 koftas) Kamal kakdi (lotus stem, grated) - 1 cup Potato (boiled, grated) - 1 cup Onions (finely chopped) - 1/4 cup Boiled/frozen green peas - 1/4 cup Ginger (grated) - 2 inch Garlic (finely chopped) - 2 to 3 cloves Gr

Since the time this food blogging bug has bit me, I am always on a lookout for ocassions when I can prepare something new and special (especially sweets and desserts) for my family and share its pictures and recipes with all my foodie friends. With last 15 days brimming with celebrations for Navratri , Dussehra and Karva Chauth , I was overwhelmed with such opportunities and came up with quite a number of festive sweets and dessert recipes including that of Meethi Mathri , Balushahi, Badaam aur Makhaane ki Kheer  and off-course my favourite, Bengali Sponge Rasgulla . The quest is not over yet and I am all geared up for trying few more traditional sweets before the Indian festive season comes to an end. So, here's one such mithai specially made for the upcoming Diwali celebrations - soft and melt-in mouth " Kesar Kalakand ". It has been prepared with the traditional method of thickening milk with the freshly made chhena until the mixture attains all that fudgy cons

Karva Chauth is one of the most awaited festivals in Northern and parts of Western India after Deepavali; a pious festival during which the married women fast for a whole day praying for the well-being and long life of their husbands. The fast gets started early in the morning just before sunrise and gets opened only after offering a small prayer to the moon. During the fasting duration, women abstain themselves from eating or drinking anything, even water. The preparations of this vivacious fest generally gets started about a week in advance; decked up markets with stalls selling anything and everything ranging from cosmetics, bangles and jewelry to traditional sweets and delicacies. Women queued up at Henna stalls waiting to get beautiful designs tattooed on their hands is truly a sight to behold. Needless to say, if someone visits Northern India during the time of Karva Chauth and Deepavali, he is sure to be smitten by the awe and grandeur of the mesmerizing festivities. W

Achaari Arbi Fry has always been one of my favorite arbi recipes since childhood. Coated in a spicy-tangy masala comprising of crushed fenugreek, fennel and onion seeds, it certainly makes for a tongue -tickling side dish that goes fantastically well with tadke wali moong ki daal or even plain simple raita. This is one dish that I try to make at-least once a week as it's also loved by my husband. Besides, when it comes to arbi dishes, there are few more recipes that you may want to give a try; " Chatpate Achaari Arbi Tuk " and my " No Onion-Garlic Punjabi Style Tamatar wali Arbi " are few of them. Without wasting any time further, let's get started with the recipe of " Achaari Arbi Fry ". Punjabi Style Achaari Arbi Fry Ingredients 1. Arbi/Taro Root (peeled and sliced thinly) - 2 cups 2. Salt - as per taste 3. Ajwain (carom seeds) - 1 tsp 4. Jeera (cumin) - 1 tsp 5. Haldi (turmeric powder) - 1 tsp 6. Red chili powder -

Loaded with the goodness of fresh berries and topped with crunchy nuts & muesli, this pink smoothie bowl makes for a perfect way to give a kick start to your day. Whether returning from a brisk morning walk or a regressive gymming session, a bowl of this thick blend of yogurt and fruits, with a drizzle of little honey is sure to leave you all energized and rejuvenated. Plus, it is so easy and quick to put together, that it will give all the working women the much-needed relief from knocking their heads down carving a new breakfast menu every day; simply try different variations, using different fruits each day - you can even add flavorful pie spices and nuts to make it all the more wholesome.      Pink Smoothie Bowl Ingredients (serves 2) Greek yogurt - 2 cups Honey - 2 tbsp Vanilla extract - 1 tsp Chopped strawberries - 1/4 cup Blueberries - 1 tbsp Raspberries - 1 tbsp Fresh fruits and muesli (for topping) - a handful Pink Smoothie Bowl Method 1. Blend all i

Sabudana ki Khichdi finds its place amongst the most popular Indian breakfast dishes and that is commonly eaten during Navratri and Shivratri in Northern and Western parts of India. Needless to say, the tiny little sago pearls stir fried along with crushed peanuts, boiled potatoes and mild spices are fully packed with carbohydrates and make for a wholesome meal that leaves you energized and pepped up for the full day of fasting. With that being said, this khichdi is so tasty that you can even have when not fasting. It's also a perfect recipe for those who prefer vegan and gluten-free delicacies in their daily diet routine. So, without wasting much of the time, let's get started with the ingredients and method to make this yummylicious khichdi. Sabudana Khichdi | Sago Khichdi Ingredients 1. Sabudana/Sago - 1 cup (washed and soaked in 3/4 cup water for 5 - 6 hours) 2. Boiled potato (medium sized, chopped into bite size cubes) - 1 3. Green chilies (f