Anshu's Food Odyssey

Chettinad Baby Potato Roast is a spicy and flavorful side dish that is quite popular across the region of Chettinad in the Tamil Nadu state of India. As the name suggests, the dish is made using baby potatoes which are smeared in a freshly ground spice mix imparting it a very flavorful, aromatic and rustic taste. If you are looking to add a new and delicious dry potato sabzi to your menu, then I must say, this is a recipe must try. For the best combo, pair it with some rice appam, dosa or a Malabar parotta. It goes amazingly well with a plain Punjabi parantha too. Spicy Chettinad Baby Potato Roast INGREDIENTS Baby potatoes - 250 grams Finely chopped onion - 1, small size Very finely chopped ginger - 1 inch Very finely chopped garlic - 4 to 5 cloves Mustard seeds - 1 tsp Split urad dal - 1/2 tsp Chana dal - 1/2 tsp Curry leaves - 8 to 10 Salt - to taste Turmeric powder - 1/4 tsp Lemon juice - 1/2 tbsp Refined vegetable

Kadhi is a popular delicacy from the Indian cuisine that is made using gram flour and yogurt as a base. Having said that, the recipe of this luscious and beautiful curry differs from region to region and from every household to household. Coming from the Punjabi family, for us, Kadhi Pakoda has always meant a sour and spicy kadhi, which essentially has the soft onion or palak/spinach fritters dunked into the luscious gramflour-yogurt gravy. And I guess, most of the Punjabi households make the kadhi in a similar manner...  However, if you have ever had kadhi at a dhaba or a street-side restaurant, you would have noticed that the pakodas added in the kadhi doesn't make use of onions, spinach or any other vegetable.  The pakodas are more like phulkis (plain and soft gramflour dumplings), which are spiced with just a handful of spices and some ginger for the rustic flavor. Despite of that the kadhi is simply delectable and the spicy tadka with whole lots of crushed dhaniya seeds ma

Khichdi is a wholesome and delicious one pot meal recipe that is made with rice, lentils and often few vegetables. Light on the palette, it is easy to digest and can be made just under 30 minutes. If you are looking for an easy meal preparation that is also loaded with all the nutrition, Khichdi, undoubtedly is a right fit. Having said that, while many-a-times, it is made using dhuli (split yellow) moong dal, I prefer mine to be made with the chhilka (split green) moong dal. Also, it can either be made plain or with an array of seasonal veggies, which further makes it tastier, nutritious and wholesome. Pair it with some yogurt, papad or pickle to make it even more comforting. The recipe is gluten-free and can also be made vegan by replacing ghee with oil. Without wasting any time further, let's scroll down for the recipe of khichdi below. CHHILKA MOONG DAL KHICHDI | INDIAN RICE & LENTIL PORRIDGE INGREDIENTS Rice - 1/2 cup Split green moong dal - 3

Poha in Marathi language means flattened or beaten rice, Kanda means onions and batata refers to potatoes, hence its the flattened rice made along with potatoes and onions. Not to mention, it is one of the most famous and delicious breakfast recipes from the Maharashtrian cuisine. Often, it is also made as a quick snack recipe good to enjoy with tea in the evening. Frankly telling, I have grown up having poha in the breakfast apart from other delectable delicacies like SPROUTED MOONG DAL DOSA , IDLI, MEDU VADA, OATS & VEGGIE APPE and sometimes the yummilicious AMRITSARI ALOO KULCHAS or crisp pooris along with spicy  MATHURA KE DUBKI WALE ALOO . I have made this poha recipe with both onions and potatoes, however, if you wish, you can omit the potatoes and just add onions, which would make it to be called as Kanda Poha. Maharashtrian Kanda Batata Poha Recipe FEW TIPS FOR MAKING POHA For the best poha, ensure you are using the thicker variety of pohe. The

Muthiya or Muthia is a popular snack/appetizer delicacy that comes from the state of Gujarat in India. The most famous version of these delicious steamed dumplings are often made with grated bottle gourd, some ginger, green chilies and a subtle hint of every day spices, all of which are further kneaded with gram flour into a dough. The dough is then rolled into a log, steamed till perfection and then sliced and tempered with an aromatic mix of mustard seeds, curry leaves and a handful of sesame seeds to lend it that beautiful flavor. Frankly speaking, muthiya makes for the most delicious and healthiest snacks to enjoy anytime with a cup of hot tea or coffee. Having said that, there are many variants of Muthiya. The one that I am sharing today is a diabetic friendly version which uses karela or the bitter gourd scrapings that are kneaded into a ragi and jowar dough for more health and nutrition benefits. Ragi and jowar are also good for those looking to shed some weight; if y

Well, Dosa is one of my most favorite South Indian dishes that I can hog on in all three meals of the day. With that said, the actual dosa recipe which calls for fermenting the urad dal and rice batter is such a tedious and laborious job that needs a lot of patience as well as planning. Plus, because it has the major portion of it comprising of rice, I do not prefer having it every other day. Now, because I love dosa and yet cant have the normal version frequently, I recently tried this instant sprouted moong dal dosa, which was so easy to make and required no fermentation. And yes, it didn't even require the use of rice. So what is that one thing which lends this healthy recipe that much needed crispiness?. Well, its none other than the barnyard millet also locally known as Sama, Samai and Samak ke Chawal. Trust me, adding a little of these tiny pearls give the dosa such a nice texture and crispiness, that too without any fermentation. Try it the next time you are planni

Gajak or Chikki is a recipe famous in different parts of India and is best enjoyed during winters as it has all the ingredients like gud (jaggery) and til (sesame seeds) which provide the much needed warmth to the body. Traditionally this healthy and wholesome recipe is cooked on the auspicious occasion of Makar Sakranti, which is also celebrated as Lohri in Northern parts of India such as Haryana and Punjab. Best part is, the crunchy brittle can be stored for months and can be enjoyed as and when need be. So, lets start with the ingredients and the recipe. Til Gud ki Chikki | Sesame Brittle INGREDIENTS While til/sesame seeds - 3/4 cup Crumbled gud/jaggery - 3/4 cup Chopped cashews and pistachios(optional) - 2 tbsp Water - 1 to 2 tsp Ghee - 2 tsp Til Gud ki Chikki | Sesame Brittle Til Gud ki Chikki | Sesame Brittle Til Gud ki Chikki | Sesame Brittle METHOD Start by dry roasting til along with chopped

Arrabbiata is one of the most classic Italian sauces used in making pizza, pasta and pretty much anything "bread-y". The base of the sauce primarily comprises of fresh tomatoes with whole lots of garlic and basil. Arrabbiata in Italian means "angry" and hence, it is quite spicy with lots of red chili flakes added to give that kick. You can make this sauce well ahead of time and store in an air-tight jar in the fridge; and use as and when required - on the pizza, in the pasta or as is as a dip. Arrabbiata Sauce | Italian Arrabbiata Sauce | How to Make Arrabbiata Sauce | Arrabbiata Sauce Recipe INGREDIENTS Fresh red and plump yet firm tomatoes - 6 to 8 Tomato paste - 1/4 cup Red chili flakes - 1 to 2 tsp, as spicy as you want Finely chopped onions - 1/2 cup Salt - as per taste White pepper powder - 1/2 tsp Finely chopped garlic - 2 to 3 tsp Butter - 2 tbsp Olive oil - 1 tbsp Tomato ketchup - 2 tbsp Fresh chopped Italian basil le

Have you ever walked down the streets of Old Delhi in peak winters and noticed the thela walas (small mobile stalls) selling the steaming hot chaat of shakarkandi? The cubed sweet potatoes charred on coal and loaded with a perfect blend of tang and spice with all that rustic charred flavors to add on the taste, are a true delight for every chaat lover in India. As winters are approaching and markets are flooded with sweet potatoes, there could be no better time to get few home and indulge in this lap-smacking chaat right in the comfort of home. Not to mention, I added my own twist to this chaat and served it on skewers. Also, charred it over direct flame for that added smokiness and rustic flavors to make it taste similar to the one sold on the Old Delhi streets. If by chance, you too are giving it a try and don't want to go in all the hassle of skewering it up, just go ahead the normal way and serve it in bowls or the traditional donas, and you are sure to have a tongue-t