Anshu's Food Odyssey

Some of the links below are affiliate links, which means, at no extra cost to you, I will earn a small commission if you click and make a purchase through them, helping me retain and maintain this blog. Cake Rusks or the Indian Style Biscotti is such a delicious and flavorful treat to go with your tea or coffee. Made by twice baking a simple vanilla sponge cake to a crisp perfection, these rusks simply make for a wonderful delight. If you have ever been intimidated by the thought of baking them at home, let me tell you, they are very easy to prepare and come out just perfect and delicious just like the bakery ones.... do try out the recipe below and I assure, you would never again go for the store bought ones.. Homemade Cake Rusks | How to Make Cake Rusks | Cake Rusks Recipe INGREDIENTS Maida/APF - 1 cup Softened butter - 1/2 cup Powdered sugar - 1/2 cup Vanilla essence - 2 tsp Eggs, at room temperature - 3 Baking powder - 1 tsp

Some of the links below are affiliate links, which means, at no extra cost to you, I will earn a small commission if you click and make a purchase through them, helping me retain and maintain this blog. Mixed Vegetable Cutlets are a delicious and popular snack item mostly enjoyed as tea time snack . Crisp on the outside, moist on inside and packed with tantalizing flavors, they are one of the best appetizers to also serve during a party or a get-together.   To make these cutlets, you can use any vegetables of your choice; I made them with some boiled potatoes, carrots, French beans and green peas. You may also add some paneer or processed cheese to make them even more delicious.  Looking for more similar recipes? Do try out ... Air Fried Potato Corn Balls ,  Kolkata Style Beetroot Chops ,  Hara Bhara Kebabs ,  Chana Dal Stuffed Aloo Tikki ,  Garlic and Herbed Baby Corn Samosa Cigars  ,  Arbi ke Patrode Mixed Vegetable Cutlets | How to Make Vegetable Cutlets | Mixed Veg

Remember the other day, I posted a share on making Homemade Spring Roll Sheets/Wrappers ? Well, here are these beautiful and super delicious "Cheesy Spinach and Corn Spring Rolls" that I prepared using the same sheets. So crisp on the outside and soft and cheesy on the inside, they came out just so perfect and melt-in-mouth vanishing from the table in no time...let's see how I prepared them.. INGREDIENTS Spring Roll Sheets/Wrappers (I used homemade, however, you can even use store bought ones ) - 6 to 8 Spinach (cleaned, washed and chopped) - 2 cups Frozen or boiled sweet corn (coarsely crushed) - 1/2 cup Finely chopped garlic - 6 to 8 cloves Finely chopped onion - 1, medium size Finely chopped green chilies - 1 to 2 Salt - to taste Black pepper powder - 1 tsp Mixed Italian herbs (optional) - 1/2 tsp Oil - 1/2 tbsp Grated mozzarella cheese - 1/2 cup METHOD In a pan, heat 1/2 tbsp of

Arbi ke Patrode as called in Hindi, Patra in Gujarati and Alu Vadi in Marathi, whatever you name them, these colocasia fritters make for an uber delicious snack to be munched anytime of the day. The vegan, gluten free and  savory fritters are made using leaves of colocasia or taro root, which are smeared with a thick gramflour batter, stacked on top of each other, rolled, steamed and finally tempered with aromatic spices like mustard seeds, curry leaves and white sesame seeds. Arbi ke Patrode Recipe | Patra Recipe | Alu Vadi Recipe | Colocasia Leaves Fritters Please note that colocasia leaves or arbi ke patte are mostly available during the monsoon season . And don't you think that perfectly adds to the monsoon fun leaving you with yet another beautiful variant of fritters to enjoy with that hop cup of evening tea, while simultaneously soaking your soul in the lovely weather and pitter patter of the rain drops pouring in the balcony?  I am sure by now, you

These deep fried Indian salted crackers have been one of may favorite tea time munchies since the childhood days. I still remember how elderly ladies of our home, especially during festivities like Holi and Diwali , would assemble together and indulge in making huge batches of mathris, nimkis , namak paarey, gujiyas, laddoos and other sorts of irresistible snacks and nibblies. That used to be the best time-pass for all of us kiddos watching them and waiting eagerly to hog on such delectable stuff as soon as it was out of the kadhai. Writing all this, I can once again sense that wonderful aroma of ajwain and saunf whiffing in the air, reminiscing me of such sweet and unforgettable memories of childhood. As Holi is just knocking on our doors, why not step back in time and relive those good old days by making these crunchy-munchy tea time snackers yet again in our very own home kitchens? Ingredients and step by step recipe is listed below; do scroll down to have a look at the same.

Mathri is an Indian style fried cracker that is popular all across North India. While generally an accompaniment to the tea, it also makes for a perfect choice to satiate those little munchy-punchy cravings that we all have several times a day. Though these buttery flaky crackers are widely available in markets in a variety of shapes and flavors, the ones that I like the most are these triangular shaped mathris loaded with beautiful aroma and taste of dried fenugreek leaves. And yes! what makes them even more fascinating for me is that one black pepper corn fixed right in their centers. Ohhh... I just love the sight of it...don't know why 😁 If you too are fascinated about mathris like me and are usually concerned about the hygiene checks taken care off in the store-bought ones, do try your hands making these Tikoni Methi Mathris at home and I assure, you will never get them from the market again. Tikoni Methi Mathri | Methi Nimki | Fenugreek flavored Indian Fried Crackers