Anshu's Food Odyssey

On my recent visit to one of the famous Lebanese restaurants here in Singapore, I was instantly taken by their big, fluffy and melt-in-mouth Pita Breads ; an absolute contrast to the thick ones which we normally get in the super-markets and grocery stores. So impressed by their thinner and lighter texture, I could not resist myself from once again fiddling with the dough, the very next day in order to make these soft beauties. To my greatest joy, the results were simply awesome - warm and soft Pita Breads, which my family thoroughly enjoyed with falafel and hummus . Ingredients All purpose flour (maida) - 1 + 1/2 cups Whole wheta flour - 1 + 1/2 cups Milk - 1/2 cup Water - 1/2 cup Active dry instant yeast - 2 + 1/4 tsp Salt - 1 tsp Sugar - 1 tsp Olive oil - 2 tbsp Method 1. We will first start making the dough. For that, combine water and milk and heat to a temperature that you can easily immerse your finger in the same. 2. Add in sugar and yeast in the warm milk-w

Dals or lentils are one food item which are normally prepared as curries; away from the league is this recipe of urad dhuli dal which is cooked dry in onion-tomato masala and tastes awesome with simple chapatis, naans and paranthas. If you have never had a dry dal before, this delicacy is a must try. Punjabi Style Dry Urad Dal | Dry Spiced Split Black Gram Lentils   Ingredients Urad dhuli dal or skinned split black gram lentils - 1 cup Medium sized onion (finely chopped) - 1 Medium sized tomatoes (finely chopped) - 2 Green chilies (finely chopped) - 2 Ginger (finely chopped) - 1 inch Garlic cloves (finely chopped) - 5 to 6 Cumin seeds - 1 tsp Salt - as per taste Red chili powder - 1 tsp Coriander powder - 2 tsp Turmeric - 1/2 tsp Kasoori methi powder (dried fenugreek) - 1 tsp Garam masala powder - 1 tsp Cooking oil - 2 tbsp Water - 1 and 1/2 cups Punjabi Style Dry Urad Dal | Dry Spiced Split Black Gram Lentils  

A " must have " for the Thai Green Curry , this paste is quite easy to make at home and takes no less than 10 minutes if you have all the ingredients ready. Let's take a look at the recipe below. Ingredients Green Chili Peppers (preferably Thai Green Chili) - 10 to 12 Shallots (small onions) - 3 to 4 Cloves - 5 to 6 Coriander leaves and roots of a small bunch of coriander Basil leaves - 8 to 10 Coriander seeds - 1 tsp Cumin seeds - 1 tsp Lemongrass stalks (bottom part, finely chopped) - 5 to 6 Galangal (finely chopped) - 2 inch Kafir lime leaves (finely chopped) - 4 to 5 Lemon juice - 2 tsp Salt - 2 tsp Method 1. Blend all ingredients together with few drops of water to a fine paste and your green curry paste is ready in no time. Refrigerate and it will last for week to 10 days.

Whenever we go to a Thai restaurant, one dish which is a ' MUST-HAVE ' on our tables is the Thai Green Curry ! Exotically flavorful and aromatic with perfect balance of spiciness, tanginess and sweetness, it makes for an appetizing treat to our Thai food-Craving taste-buds. If you too are a fan of Thai food, I am sure, you would love this curry which I made at home with an assortment of vegetables. Needless to say, it is not an authentic recipe and has been customized to suit the Indian palettes. Ingredients Store bought or homemade Thai Green Curry Paste - 3 tbsp Coconut milk - 2 cups Water - 1 cup Cauliflower/Broccoli - 8 to 10 florets Carrots (thinly sliced) - 1/2 cup Baby corns (thinly sliced) - 1/2 cup Zucchini (thinly sliced, if easily available) - 1/4 cup Red and Yellow bellpeppers (cubed) - 1/4 cup Mushrooms (big cubes) - 1/4 cup Pea Brinjals (Thai eggplants, optional) - 8 to 10 Tofu or Paneer - 8 to 10 medium sized cubes. Fish Sauce or Salt - 3 tsp

No No No ! This dish has nothing to do with our honorable Delhi's CM Mr. Arvind Kejriwal..... This popular eggs breakfast recipe finds its origin in one of the premier Golf Clubs in Mumbai and has been named after their esteemed member Mr. Deviprasad Kejriwal (way back in 1960s). Here is an excerpt from India Today on the history of this beautiful delicacy: Kejriwal, a conservative Marwari businessman, could not eat eggs at home. So he would gorge on this sumptuous breakfast at the club after a round of golf. He would ask the waiter to make it with a slice of cheese, fried egg and green chillies, Ajay Kejriwal, Devi Prasad's nephew was quoted saying by Times of India. "It got its name because other members would say , 'Get us what Kejriwal is eating'." Eggs Kejriwal is today a popular delicacy globally and tops the food item list in New York. Though the authentic recipe calls for a simple bread slice topped with cheese and half fried egg, I have tried

This delectable delicacy comes from the state of Jammu & Kashmir in India where Nadru , also known as Lotus Root /Stem or Kamal Kakdi is grown in abundance. Stewed in a yogurt based gravy, this simple yet exotic curry truly makes for a heavenly treat for all the gastronomes seeking a vegetarian dish with mild flavors and rustic aromas to soothe their palettes. If you are a Nadru fan, I am sure you will love this recipe too. Do try it making in your homes; it takes no more than 30 minutes and goes perfectly well with plain rice, biryani or naan . Ingredients Nadru (diagonally sliced in 1 inch pieces) - 1 cup Fried onion paste - 1/2 tbsp Beaten curd/yogurt - 1 cup Gram-flour - 2 to 3 tsp Fennel powder - 2 tsp Dry ginger powder - 2 tsp Cinnamon - 1 inch piece Cloves - 4 to 5 Big cardamon - 1 Green cardamoms - 2 to 3 Black pepper corns - 4 to 5 Cumin seeds - 1 tsp Asafoetida - 1/4 tsp Garam Masala powder - 1 tsp Kasoori methi powder - 1 tsp Dried mint powder - 1

A popular item on most of the pizzeria menus, garlic knots need no special introduction. These delicious and puffy knots oozing with flavors of garlic (and other spices like dried oregano/rosemary) are truly a treat for any Italian food lover. I gave them a try in my very own home kitchen and to my joy, they came out really well and fluffy. The stuffing of cheese and dried cranberries further elevated their rustic aromas and left both, me and my husband licking our fingers till the last bite. If you too are interested in giving these delicious bites a try in your homes, find the recipe below. Ingredients All purpose flour (maida) - 3 cups Water - 1 cup Olive oil - 2 tbsp Sugar - 1 tsp Salt - 2 tsp Active instant yeast - 1 sachet (7 gms) Dried cranberries (chopped) - 1/2 cup Cheddar cheese (grated) - 1/2 cup Butter - 1/4 cup Garlic cloves - 3 big pieces Garlic powder - 1 tbsp Dried rosemary - 2 tsp Chilli flakes - 2 tsp Chopped coriander - a handful Method 1.

Poha or the flattened rice flakes are indeed one of the most common breakfast delicacies enjoyed all across India, though the preparation for the same varies from region to region and state to state. Having said so, one thing which remains common amongst all varieties is the addition of a number of veggies and nuts that makes it a wholesome meal, full of essential nutrients and fiber. And yes, since its very low on gluten, it can be easily consumed by people sensitive to wheat and barley too. The best part is, whenever you are in a hurry to fix some quick breakfast for your loved ones, poha always comes to your rescue and it definitely came to mine as I was in a big rush today morning. With a handful of frozen corns and sprouted moong lying on my refrigerator shelf, I was able to prepare a delicious poha breakfast just in a whiff of time; and a cup of cardamom tea along with it completed the whole meal. Ingredients (serves 4) Poha/beaten rice flakes - 2 cups Green chili (cho

This rustic mutton delicacy comes from the state of Jammu & Kashmir in India and makes for a true delight for every non-veg food lover. The beautiful red gravy loaded with layers of rogan (oil) and aromas of whole spices is just enough to tickle your taste-buds in just no time. If you are a mutton freak, I am sure this recipe from the ' Land of Wazwans ' is simply going to leave you asking for more. Do try it out sometime when you are craving for some exotic non-veg delicacy and I guarantee, you will not be able to stop yourselves from binging on its heavenly flavors. Ingredients Mutton - 500 grams (1/2 kg.) cut into medium sized pieces Whisked yogurt or curd - 1 + 1/4 cup Garlic paste - 1 tsp Ginger paste - 2 tsp Fried onion paste - 1 tbsp Black cardamom - 1 Cloves - 5 to 6 Bay leaves - 2 Mace - 1 floret Cumin seeds - 2 tsp Cinnamon stick - 2 inch piece Black pepper corns - 8 to 10  Dry ginger powder - 2 tsp Kashmiri red chili powder - 3 ts

In this scorching summer heat, how about giving yourself a cool respite by digging into a refreshing summer drink loaded with sweetness of mangoes, zinginess of oranges, freshness of mint and a whole lot of energy from glucose? Yes ! Mango Orange Delight is sure to invigorate all your senses in just no time. Make a big pitcher of this easy-peasy coolant mocktail and delight your loved ones with a glass full of happiness and joy. Find the full recipe below. Ingredients (serves 4) 2 ripe mangoes 2 oranges 1 tsp lemon juice 2 tbsp glucose Few springs of mint Method 1. Blend mangoes to a smooth puree along with lemon juice and glucose; keep aside. 2. Squeeze out juice from the oranges, again set aside. 3. Now, in a serving glass, add ice cubes; pour in the mango puree. Top it with orange juice and serve chilled garnished with mint leaves.

A healthy raita, loaded with extra dose of nutrition from two iron rich ingredients, pomegranate and beetroot, it absolutely makes for a “must have” as an accompaniment with your meals this summer season. A lovely pink colour from beetroot and sweetness from pomegranate is sure to attract kids too who are bit fussy in eating curd/yogurt as is. What more? A spicy tadka with curry leaves, little chili and walnuts also add an exciting twist which makes it even more irresistible. Ingredients 2 cups plain yogurt/curd 1 tsp sugar 1 tbsp beetroot (boiled and pureed) 1/8 cup pomegranate seeds 1/8 cup 1/2 tsp mustard seeds 3-4 finely chopped curry leaves 2-3 crushed walnuts 1 green chili Salt (as per taste) 2 tsp cooking oil Method 1. Boil a beetroot and make a puree by blending it smooth. 2. Alos, whisk the curd/yogurt until it becomes creamy in texture. 3. Next, add in pureed beetroot and pomegranate seeds along with a tsp of sugar and salt. Mix well. 4. Hea

Kiwi, this New Zealander fruit has always been one of my favourites. Whenever I see them in the market, I just cannot resist myself picking them up and bring home to gorge on them as is or to experiment something new. As the mercury is raising at an exponential speed this summer season, there could have been no better idea than to use these exotic beauties in a cool and refreshing drink which would invigorate all your senses just in no time. So, here I came up with this ‘ Kiwi Mint Lemonade ’ – a refreshing thirst quencher, which requires only 3 ingredients and gets prepared in just a whiff of time. If you are bored of the normal summer drinks, this is simply for you ! Do give it a try and if you need the recipe, its listed just below. Kiwi Mint Lemonade Ingredients (serves 4) Kiwi - 4 to 5 Powdered sugar - 2 tbsp, can be adjusted depending on your sweet preference and ripeness of kiwis Black salt - 1/2 tsp Roasted cumin powder - 1 tsp Mint leaves - 10 to 12

One of the globally famous Middle Eastern Dips, Hummus needs no special introduction. Velvety and creamy in texture, primarily made with chickpeas or gerbanzo beans, it truly makes for a healthy yet delicious accompaniment most commonly served with another equally popular Middle Eastern appetizer, the much famous Falafels. In case you are looking for a creamy and luscious spread to apply on your plain bread, in the sandwich or burger, hummus again makes for an ideal choice; just grab a tablespoon and it is sure to take your bread to another level. Well! hummus tastes simply delicious as is, I have just given it a little twist by adding avocados to make it more luscious and rich in taste. Do try the recipe and relish with pita chips or use as a spread in pita sandwich. Ingredients 1 cup soaked and boiled chickpeas 1/4 cup of curd/yogurt (vegans can skip this) 1/4 cup Tahini (sesame seed paste) 1 avocado Salt to taste 3-4 cloves of garlic 1 tsp roasted cumin powder 2

Nothing can beat the satisfaction which you get baking a bread with your own hands at home. And if that bread is focaccia, its even more better and   truly worthy to pat your own backs. If you are thinking what focaccia is? Well! its a wonderful savory Italian flat bread, oozing with flavors and aromas of lots of herbs and vegetables. It is often served as a side dish with soups, as a sandwich bread or even used as a base for pizzas. Though the most common topping used in this delicious bread is of simple fresh rosemary, I have also topped it with garlic, tomatoes, red chili peppers and freshly chopped coriander, just to infuse in more flavors. The recipe is quite simple, do try making it and let me know how it turned out. Ingredients 3 cups plain flour/maida 1 cup luke warm milk 2 tsp salt 1 tsp sugar 7 gm/1 sachet of instant yeast 4 tbsp olive oil For Topping 3 cloves of minced garlic 7-8 halved cherry tomatoes 1 finely chopped red chili pepper 2 tsp dried rosema

Peri-Peri Chicken finds its origin in South Africa and was introduced by Portuguese who were taken by the flavors of the Bird's Eye Chili Peppers which used to cultivated in the African soil in abundance. A dash of oil and lots of garlic to the chilies gave birth to what we now know as the Peri Peri Chicken. The recipe was further made popular by the renowned restaurant chain, "The Nando's" whose first restaurant opened in Johannesburg in the year 1987. Since then, they have come a long way and now their packaged chili sauces including the signature peri-peri sauce is as famous as their chicken. While the original recipe of this classic bar-be-cued chicken calls for the piri-piri peppers or the African Bird's Eye Chilis, since I could not get the same, I used the normal chili peppers which we get in farmer's market and topped up the flavors by using extra dash of chili flakes, red chili sauce and Tabasco sauce. Also, I have used a little of juicy plums to

" Cooked between the leaves " - yes! that's what actually Panki means. If you have never heard about it before, let me tell you, its one of the most traditional Gujarati snacks made with an aromatic rice flour batter cooked inside the banana leaves. Low in calories and high in taste, it makes for a perfect breakfast option for health freaks and those looking forward to shed few extra kilos. The best part is, this snack is very easy to make and can be prepared in just a matter of few minutes. For those who are not much fond of rice flour, there are other variations too which are as healthy and delicious - go for moong dal pankis, fresh corn batter pankis, green peas pankis and semolina pankis; or play with your own ingredient choices and innovate new variations. Ingredients Few banana leaves cut into squares, circles or any shape of your choice 1 cup rice flour 1/4 cup semolina 1/4 cup beaten curd 1/4 cup freshly chopped coriander leaves 1/2 tbsp oil 2

Minestrone is one of the most famous and nutritious Italian soups loaded with lots of seasonal vegetables and pasta. The base of this soup is quite thick which is usually prepared using tomatoes and chicken/vegetable broth. A generous sprinkle of cheese further adds that extra flavor making it simply irresistible. I have added chicken to my homemade minestrone soup; vegetarians can skip the meat and simply enjoy it with variety of vegetables, whatever they have available in their homes. Ingredients (serves two) 5-6 ripe medium sized tomatoes 1/2 onion 1/2 carrot 5-6 cloves garlic 4-5 cherry tomatoes 1/2 cup boiled pasta 1/2 cup boiled and shredded chicken 1/2 cup yellow bellpepper 1/2 cup boiled corn kernels 3-4 cups water/vegetable stock/chicken stock 1/4 cup grated processed cheese (mozarella or cheddar) Salt to taste 1 tsp crushed black pepper powder 1 tsp oregano Method 1. First make the thick base of soup using tomatoes, onions and garlic. For that,

Well ! Mexican Rice are one of the most famous and delicious Mexican recipes loaded with a bunch of flavors and aromas. Authentically, these rice are first toasted to light brown color in cooking oil and then cooked in vegetable/chicken broth with hell lots of tomato sauce. However, I have deviated a little from the original recipe by omitting the rice toasting step because I already had some cooked long grain rice and wanted to make a good use of them. Also, I have added vegetables to make them more nutritious and healthy; the authentic recipe doesn't call for the same. Ingredients 2 cups long grain basmati rice (already cooked) 1/4 cup of finely sliced onions 1/4 cup of finely sliced carrots 1/4 cup of finely sliced baby corns 1/4 cup of finely sliced bellpeppers (red & yellow) 1/4 cup of finely sliced red cabbage (optional) 1/4 cup of finely sliced french beans 1/2 cup of green peas 2 fresh red chili peppers (finely chopped) 5-6 cherry tomatoes 1 tbsp m

Packed with nutrients and minerals which help balancing blood sugar level, controlling blood pressure and aiding in digestion, no wonder Plums are given the status of one of the most healthiest power fruits on earth. Besides, they make for a tasty delight too and are often used in a variety of desserts, salads, fruit drinks and smoothies. As summers are here, I also thought of making use of these stone fruits in a cool and refreshing drink, which would not only give a respite from the scorching heat but would also be loaded with healthy nutrients essential for our bodies. Now one may ask why it is called ' Plum Panna '...well! the method used in preparing it is quite similar to one used in ' Aam ka Panna ' and hence the name; however, you can call it with whatever name you like.  You may also like... Aam Panna Jamun Panna Mango and Peach Lemonade Mango and Orange Agua Fresca with Pomegranate Syrup Plum & Rose Panna | Minty Plum

Baingan or eggplants are one of the most common vegetables used in Indian cuisine. Lots of delicacies can be made using these baby aubergines/brinjals; today I bring for you the " achaari baingan masala " which is a unique mix of spicy, savory and tangy flavors, perfect for foodies with those ' chatpata tastebuds '. Do try making these in your home kitchens and don't forget to post your feedback and comments stating how they turned out. Ingredients 8-10 baby eggplants (vertically slit for filling) 3-4 garlic cloves (finely chopped) 2 inch ginger (finely chopped) 2 green chili (finely chopped) 4 medium sized tomatoes (blanched and pureed) 2 tsp red chili powder 1 tsp cumin 2 tsp lemon juice Salt as per taste 3 tbsp vegetable oil Ingredients (For stuffing) 2 tsp coriander seeds 1 bay leaf 5-6 black pepper corns 1 tsp fenugreek seeds (methi daana) 1 tsp kalaunji seeds 1 tsp fennel (saunf) 1 tsp cumin 2 whole dried red chili 2 tsp dried