Anshu's Food Odyssey

Indian cooking is incomplete without the curries and gravies; amongst all of them, one gravy that everyone relishes is a makhani or a butter based tomato gravy that serves as base for many popular dishes like Butter Chicken , Paneer Makhani , Mushroom Makhani, Soya Tikka Masala and so on. I always keep a batch of this gravy base stored in my refrigerator as it comes really handy when hosting a sudden dinner party or get-together. A no-fuss recipe with simple everyday kitchen ingredients, it comes together in no time. If you too are hosting a party and planning to make rich Mughlai delicacies, this recipe is just for your sorts. Make it ahead of time and substantially reduce your time spent in the kitchen. Just note, this is a thick base; when making the dish, thin it out and adjust the consistency by adding some water. Basics of Indian Cooking - Makhani Gravy Base Ingredients Red ripe and firm tomatoes - 6 to 7 Garlic pods (roughly chopped) - 5 to 6 Ging

The other day I was browsing through the Living Foodz channel and bumped into an episode of the show, "100% Veg" hosted by famous celebrity chef Gautam Mehrishi. This recipe of Kesariya Khus Khus Pulao shared by him instantly caught my attention and I thought making the same the very next day. Although the recipe shared by the chef was 100% veg i.e. without onions, I have added a little twist by adding them for more flavor and texture. Trust me, this pulao came out so flavorful and delectable that it was vanished in no time; green apples in this pulao are its heart and soul that lend it a beautiful sweet and sour taste. If you are looking for a perfect party recipe of pulao or biryani that is a bit different from the regular stuff, this is indeed a goto recipe. Do try and share your feedback.  Kesariya Khus Khus Pulao with Green Apples Ingredients Boiled Rice - 2 cups Green apples (chopped in bite size cubes) - 1 and 1/2 cups Finely chopped o

Aam ka Panna is a popular Indian summer drink  made using raw mangoes, which is flavored with fresh mint and a subtle hint of spices. This drink is quite healthy, not only known for its cooling properties but also for its digestive health benefits. Coming to the recipe, aam panna is made in several different ways with every household having its own recipe. While some families make this traditional thirst quencher by roasting the raw mangoes while many households follow the age-old way of boiling the raw mangoes and then blending the pulp with handful of mint leaves, sugar and spices. What I am sharing with you today, is my family's heirloom recipe with some little modifications for all the ease and convenience; just for example, along with raw mangoes, I have also used one ripe kesar mango for a beautiful khatta-meetha flavor and color. Also, rather than boiling whole mangoes, I have peeled and cubed the mangoes before boiling which makes the entire process mess-free.

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

Delhi is burning these days with temperature rising over 40 degrees C. In such a scorching heat, it seems a horrendous job standing in kitchen for hours cooking elaborate meals. So, I am always in a lookout for simple meals that can be cooked in a jiffy yet are wholesome, delicious and nutritious in every possible way. With that being said, to make such recipes, I often make use of the leftovers which obviously helps me put together a nice dish in minimum possible time. One such easy and quick recipe that I made lately is this " Stir Fried Chickpea and Spinach Rice ". I already had some plain cooked rice and boiled chickpeas from last day's lunch lying in the refrigerator; all I did was tossed them up with some spices, chopped garlic and spinach and I was instantly ready with this yummilicious one pot meal. My family completely enjoyed it some boondi-mint raita and papad on the side. A simple and must try recipe, do try it out !!  Indian Style Stir Fried C

It's kind of a custom at our home to make kale chane every Saturday. While most of the time I go for their dry version aka the sookhey kale chane that are also prepared on Ashtami, there are times when I try cooking them in different ways. One such experiment was this " Kale Chane Ki Kadhi " which authentically comes from the "Land of the Golden Sun" - Jaisalmer, Rajasthan. Boiled black chickpeas simmered in a yogurt & gramflour based curry, simply make for a delightful and lip-smacking side dish that goes really well with steamed rice and even plain chapati. Typically, curry leaves are not used in this dish but since I love the flavor of these aromatic leaves, I have used them in tempering. For those who wish to keep the authenticity of this recipe intact, may skip using them. Also, you would notice that the color of my kadhi has a blackish tinge; that is because I have added boiled chana water to adjust its consistency. You may simply add the plain wat

South Indian cuisine is simply incomplete without the coconut chutney on the side. A creamy texture with a hint of natural sweetness and a little sharpness from green chilies, makes it an absolute delight that pairs up so well with dishes like idli, dosa, uttapam, vada or even upma . Personally I love having this chutney with SOUTH INDIAN LEMON RICE and APPE . Having said that, eating the same style chutney every time can make it a little boring and therefore, adding a small variation always helps getting away from that run-of-the-mill routine. I often give this simple chutney a little twist by occasionally adding chana dal or roasted peanuts (whichever of them is readily available at that point of time). Not only these minor additions lend the chutney with some great flavors but also improve its texture to a great extent. However, just in case, I have nothing available in my pantry to add to it, I simply pluck a few curry leaves in my garden and churn it with the coconut in the

Besan ke Gatte is by far one of the most loved recipes at my home. A typical Rajasthani delicacy, this curry is much versatile and every household has its own way of making it; while the dumplings are essentially made using gram flour, the base of the curry can always differ - few people like just a yogurt based gravy while others tend to have a spicy yogurt and tomato based sauce. Today, I am here with the recipe of latter one, but would also share the recipe of Gatta Curry in just the Yogurt Based Gravy sometime very soon. I also posted the recipe of Stuffed Gatta Curry a month back; if you wish, you can also take a look at the same by clicking on the link.      Rajasthani Besan Gatta Curry Ingredients For Gatte Besan (Gram Flour/Chickpea Flour) - 1 cup Vegetable oil - 2 tbsp Curd/Yogurt - 2 tbsp Turmeric powder - 1/4 tsp Crushed coriander seeds - 1 tsp Salt - as per taste Red chili powder - 1 tsp Ajwain (carom seeds) - 1/2 tsp Kasoori Methi powder - 1

Kerala , besides being one of the most scenically blessed places in India, is also considered the land of culinary heritage . The never-ending coastline of this exotic state is bestowed with nature's culinary treasures that include but, are not limited to tall groves of coconut, palm and jackfruit....and that is one of the primary reasons coconut oil, coconut cream and coconut milk make for an indispensable part of the Malayali cuisine. Besides, an extensive network of this serene coastal region also produces fish and other seafood in abundance, which needless to say, contributes to the staple gastronomic scene of Kerala. When talking about Kerala, how can I forget mentioning about the state's opulence in spices and herbs: cardamom, black pepper, cinnamon, cumin, cloves and turmeric, have been some of the extensively grown spices here since ancient times. Therefore, the heat in food of Kerala is kind of self-explanatory. Having said that, I would also like to mention her

Rajasthani Gatte ki Sabzi has always been one of my favorites since childhood; but, truly speaking I was never aware of the stuffed gatta curry until I started food blogging and in my quest to come up with new dishes every other day, I came across this delectable curry recipe which has now kind of become one of the most demanded dishes in my home, especially on weekends and holidays. Not to exaggerate, the soft and melt-in-mouth cheese & nuts stuffed gram-flour dumplings immersed in a curry bursting with tongue-tickling flavors, absolutely makes for a divine meal on a balmy winter afternoon....and if it is accompanied with other winter delights like ' Gajar Shalgam ka Achaar ' and ' Kali Gajar ki Kanji ', then your day is completely sorted. So, without wasting any time further, lets quickly get started with the recipe . Govind Gatta Curry Ingredients For Gatte Besan (Gram Flour/Chickpea Flour) - 1 cup Vegetable oil - 1 tbsp + for frying Curd/Yog