Anshu's Food Odyssey

In India, especially on the Northern Side like Delhi and Punjab, whenever there is a party or a get-together planned at home, one dish that is a must-make for sure, has to be paneer (cottage cheese) based. While many a times I go either for Paneer Dhaniya Adraki Korma , Paneer Butter Masala , Shahi Palak Paneer Kofta Curry or Kadhai Paneer , this time I opted to experiment with flavors keeping them plain, simple and subtle. Trust me, the dish turned out to be super awesome and left my guests licking their fingers till the last bite.    To tell you more about this paneer recipe, its heart and soul is the gravy which is made using the paste of melon seeds, a little milk and a dollop of fresh cream. What lends it a touch of spice is only a couple of green chilies and black pepper powder. And yes, it is totally incomplete without kasoori methi powder that provides it with that much needed earthiness. One of my best paneer recipes till date, it ought to be indulged with some garlic

One of the most popular dishes from Northern India , Palak Paneer counts no less than an exotic curry, truly making for a healthy yet delicious accompaniment to any Indian style flat bread like Naan, Parantha or even plain rice. Every household follows its own recipe to make this delectable curry, the one I am going to share today is a pure homestyle one with no addition of cream or cashew paste (although you are free to add the same to make it more creamier and richer). One thing more, I like to have my spinach sauce a bit tangy, so, I have used a good amount of tomatoes for its tempering. For those who like the gravy plain and simple, can just reduce the quantity of tomatoes to half. Now moving on to the ingredients and recipe.....    Palak Paneer | Cottage Cheese in Spiced Spinach Sauce Ingredients Washed and roughly chopped spinach - 6 cups Paneer cubes (preferably homemade) - 1 cup Garlic cloves (chopped) - 4 to 5 Ginger (chopped) - 1/2 inch Onions (finely

Easy to cook, yummilicious in taste, low in calories and loaded with the goodness of veggies, vermicelli upma or  vermicelli pulav   is by far one of the most popular breakfast dishes all across India, although the style and way of making it varies from person to person. For example, I first boil the vermicelli separately and later toss it in cooked veggies, whereas there are people who cook veggies and vermicelli together. The only problem I face with the latter style of making this upma is that it often comes out mushy and that is the reason I avoid going that way. If you also come across the same issue, this recipe is surely gonna give you perfect results. One more thing, I use the roasted vermicelli (thanks to Bombino which has made our job much easier); in case you can't lay your hands on roasted vermicelli, dry roast it first until it attains a golden color and after that follow the steps listed below. Hope you have a wonderful time cooking this easy-peasy and health

In chilled weather, when you are down with fever, flu, and body ache, all you need is a drink that not only gives you warmth and comfort but also, that much needed energy and strength to recover at a faster pace. This dates and almond milk is one such magic potion that is sure to leave you completely revitalized in just a day or two. A tried and tested recipe that my Mum used to make for us every winters, it tastes simply delicious and needless to say, can be had even on normal days when you are absolutely fit and fine. Without wasting anytime, let's go through the detailed recipe below which is quite simple and can be made with only a handful of ingredients. Also, I have added only almonds in this milk, one can also go ahead and make it richer by adding other nuts of their choice. Dates and Almond Milk | Khajoor aur Badaam ka Doodh Ingredients (yields about 3 cups) Milk - 4.5 cups Dates (pitted and chopped) - 12 to 15 Almonds - 10 to 12 Dates and

Me and my husband are a great fan of Italian food; be it pizza or pasta, we have to have one of these two at least twice a month...and since the time I have perfected myself in making the pizza dough at home, this frequency has increased even more. Besides the dough, what elevates my pizza and pasta a notch higher in taste is my homemade sauce that I make with red ripe tomatoes, adding to it, just a hint of freshly plucked basil and dried oregano that makes it all the more aromatic and flavorful. Not to exaggerate, I simply have no words to describe how amazing my kitchen smells whenever I am baking pizza or cooking pasta using this beautiful sauce. Here's the recipe of the same, you can make it in a big batch and refrigerate or freeze as per your convenience. When refrigerating, it would last for about a week whereas when freezing, it can be used up to a month.    Homemade Pizza & Pasta Sauce Ingredients Red ripe tomatoes (chopped, medium sized) - 4 to 5 Onion (medi