Anshu's Food Odyssey

Gobhi aur Hare Chane ka Pulav Ingredients Long grain basmati rice - 1 cup Melted ghee/oil - 3 tbsp Onions (medium, finely sliced) - 2 Ginger (juliennes) - 3 inch Garlic (finely sliced) - 6 to 8 cloves Tomatoes (medium, pureed) - 3 Chholiya/ Hara Chana/Green Gram - 1 cup Gobhi/cauliflower florets - 1 cup Laung (cloves) - 3 to 4 Jeera (cumin) - 2 tsp Tej patta (bay leaf) - 1 Javitri (mace) - 1/2 Dalchini (cinnamon) - 2 inch Moti elaichi (Black cardamom) - 1 Kali mirch (black pepper corns) - 1/2 tsp Salt - to taste Red chili powder - 2 tsp Coriander powder - 1 tsp Water - 2 cups  Gobhi aur Hare Chane ka Pulav Gobhi aur Hare Chane ka Pulav Method Thoroughly wash the rice and soak in water for half an hour. In a thick bottomed pan or kadai, heat the ghee/oil. Add in all the whole spices. Fry for a minute, then add sliced onions, garlic and ginger. Saute until onions turn a little golden brown in color. Add the cauliflowe

Strawberry Phirni Strawberry Phirni Ingredients For Phirni Full fat milk - 1 litre Rice (washed and soaked in water) - 4 tbsp Sugar - 1/2 cup For Strawberry Sauce Chopped strawberries - 1 cup Cornflour - 1/2 tbsp Sugar - 4 tbsp Water - 2 to 3 tbsp Strawberry Phirni Strawberry Phirni Method In a heavy bottomed pan, add strawberries along with water, sugar and cornflour. Simmer until sugar is dissolved and strawberries are softened. Mash the strawberries with the back of spatula. Cook for 2 to 3 minutes until sauce is thickened. Set aside for later use. Drain the water and grind rice to a coarse mixture. It should resemble the texture of fine rava or sooji. In a thick bottomed saucepan, bring milk to a boil. Simmer the flame and let the milk reduce to 2/3rd of its quantity. Keep stirring the milk occasionally so that it doesn't stick to bottom and burn. Once the milk reduces, add the ground rice an

Aloo Kulcha is a popular bread recipe from the holy city of Amritsar in Punjab and hence, is prefixed with the word, "Amritsari". The flatbread stuffed with spicy filling of potatoes, is simply lip-smacking and is served with AMRITSARI CHOLLEY or DAL MAKHANI on the side. Traditionally, this leavened flatbread is made in earthen ovens (tandoor). However, since at homes tandoors are not available, I have cooked them on the stovetop. Also, instead of maida or the all-purpose flour, I have tried giving them a healthy twist by using whole wheat and all purpose flours in 1:1 ratio; plus there has been no use of yeast for leavening.  If you are looking for a special lunch on weekends, that too without going out to a restaurant, these Amritsari Kulchas make for a perfect choice. You can prepare the potato filling a day ahead to further reduce the time and effort. Not to mention, they are absolutely incomplete without a generous dose of butter smeared on them, so, do top the

Atte aur Gond ke Ladoo are one of the quintessential winter treats at our home. Made with whole wheat flour, edible gum and loads of nuts, they are incredibly healthy and provide for the much needed warmth and immunity during the winter months. Needless to say, they are an inseparable part of our daily diet every season and make for an instant energy booster that we take with a cup of warm milk every morning. Looking for the recipe?? scroll down below and get going.... You may also like... Besan ke Laddoo Gajar ka Halwa | Indian Carrot Pudding Khajoor aur Badaam ka Doodh | Dates and Almond Milk Khoya Paneer Gulab Jamun Atte aur Gond ke Ladoo | Whole Wheat & Edible Gum Truffles Ingredients Whole Wheat Flour - 2 cups Semolina (sooji/rawa) - 1/2 cup Ghee (clarified butter) - 1 and 1/2 cups Sugar - 1 and 1/2 cups Gond (edible gum) - 4 to 5 tbsp Chopped nuts (cashews, almonds, raisins) - 1/2 cup P.S. - I have added only a few nuts in these ladoos, yo

Come winters and farmers' markets are lined with a plenty of fresh greens like sarson (mustard greens), palak (spinach), methi (fenugreek) and bathua (amaranth). And there is one veggie that we Punjabis or more precisely the "Multani Punjabis" eagerly wait during the season, that is swanjana also known as "Sehjan ke Phool", "Moringa Flowers" or "Drumstick Flowers". Why I insisted on Multani Punjabis (Indian Punjabis ancestrally hailing from Multan, now in Pakistan) is because I have actually seen this vegetable made only in their homes; rarely have I come across people from other communities knowing about this utterly nutritious and healthy winter green. Pale white in color and quite bitter in taste, they are perfect for diabetics and those looking to shed few extra kilos. Plus, a regular consumption of these flowers help improve your immunity against cough and cold, which is quite common in winters. Coming to the recipe, it is made b

" Gajar ka Halwa ", " Gajrela " or the " Indian Carrot Pudding " is a quintessential winter delight for every Indian. One of the most popular Indian desserts , it is heavenly delicious and finds its origin in the kitchens of Punjab Sikhs who are also believed to have first introduced it to the Royal kitchens of the Mughals. A tasteful aroma, vibrant color and a chewy texture is what that must have greatly enticed the emperors about this halwa. It was in no time that the Gajrela made its way from the royal culinary repertoire to the commoner's kitchen and became widely popular across the country. Today, it won't be incorrect to say that more than food, "Gajar ka Halwa" is an emotion that reminisces a lot of fond memories of those chilled winter evenings when we would all be cozying up in our warm blankets and quilts watching TV; and Mom would get those little bowls of piping hot gajar ka halwa to comfort us even more...aah, that

It was my Mom's Birthday yesterday, so I thought of treating her with one of her favorite cake flavors - the   Black Forest Cake.  I guess, it is one of the most popular cakes  on earth because of the very fact that I am seeing it cut on almost any and every birthday party since my growing years (and not only me, I am sure, many of you would agree with me on this...hai na? 😉). Layers of rich chocolate cakes, soaked in cherry liquor, topped with fresh cherries and then frosted with a thick layer of simple whipped cream simply make it a delightful affair that is loved by almost everyone. Although, traditionally, a substantial amount of cherry liquor goes in making this cake, I have customized it a little by substituting the liquor with the cherry compote simply because I wanted to make a cake that is sans off any alcohol (but hey! I am not stopping you to go ahead and use the cherry liquor in case you want that hint of booze in your cake 😜). Also, since it's not the cher