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

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

I am sure, you all are aware of the famous " Hyderabadi Baghare Baingan " .... well ! this " Punjabi Style Achaari Baingan Masala" is also inspired from the same, sans of peanuts and sesame seeds. I made this dish few days back for one of my friends who is a great lover of aubergines but suffers from peanut allergy. She was coming over for lunch at my place so, being aware of how much she is fond of baingans, I decided to recreate the classic recipe of Baghare Baingan in Punjabi style. The gravy in this recipe is primarily made using tomatoes and yogurt and is flavored with aromatic spices like fennel, onion seeds and fenugreek seeds....off-course the achaari fried bharwan baingans dipped in the gravy complete the whole dish. This spicy and tangy aubergine recipe pairs very well with rice but, needless to say, it can also be savored with naans, parathas and chapatis...... just a simple salad, some raita and papad on the side provides for a complete wholesome meal.

" Paneer Butter Masala " is one vegetarian delicacy that is a must order on our table whenever we happen to be dining out. Succulent and juicy cottage cheese cubes dunked into a super luscious, silky and creamy tomato gravy with a perfect balance of sweetness, tartness and spiciness, simply provide for a finger-licking treat to our foodie taste-buds. A rustic taste and aroma of kasoori methi is what makes this delectable curry just out of this world. Wanna to have this right away but, not in a mood to go to a restaurant? No worries, try it out a home with this easy recipe; list of ingredients and step-by-step instructions given below. Restaurant Style Paneer Butter Masala Ingredients Paneer (cottage cheese, cut into cubes) - 250 grams Onion (medium size, roughly cubed) - 1 Red ripe tomatoes (medium size, cubed) - 5 Green chilies (slit) - 2 to 3 Ginger (roughly chopped) - 2 inch Cashews - 2 tbsp Garlic cloves - 4 to 5 Dry red chilies - 2 Coriander seeds - 2 ts

" 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