Anshu's Food Odyssey

Kulcha is a soft leavened bread made either using soda bicarb or yeast as a leavening agent. This bread is highly popular in the Northern parts of India, especially Punjab, Himachal, Haryana and Uttar Pradesh, where it is often served with delicacies like Punjabi Chholey , Matra ki Chaat and Chicken Keema Masala among many others. And while this kulcha that I have been talking about is just the plain bread, there is a very different and delicious variety of kulcha that comes from the sacred land of Amritsar, often called the "Food Capital of Punjab"; the kulcha here is not simply a plain bread rather, an epicurean's delight stuffed with a tantalizing, a bit tangy and a bit spicy boiled potato filling. Traditionally made in a clay oven or tandoor, this kulcha is absolutely crisp from outside and soft from inside loaded with mouthwatering deliciousness. Served along with some spicy chhole and a spicy, sweet, tangy onion tamarind dip, not to mention, it is a sheer deligh

Palak Chicken or Chicken Saagwala is a popular North Indian recipe made with chicken smeared in a subtly flavored spinach gravy or sauce, which is semi-thick in texture. One of the popular dishes on the menu at many Indian restaurants, it is not only healthy (because of the greens) but, also quite delicious that goes well with plain chapati, naan or lachcha parantha on the side. Palak Chicken | Saag Murgh | Saag wala Murgh "Saag" in Punjabi refers to all leafy greens - be it spinach, sarson (mustard greens), bathua or methi. Since, this recipe is made using fresh spinach, it came to be called as saagwala chicken or palak chicken and is one of the authentic piques from the Punjabi cuisine. And since it is loaded with the goodness of these greens, let me tell you, its a great dish to feed those picky eaters...awesome! isn't it? INGREDIENTS Chicken on bone - 1/2 kg. Please don't go for boneless chicken for this recipe as it's also th

Being hard core Punjabis, sarson ka saag is a quintessential for us every winters. The rustic dish is made using sarson or the mustard greens, some spinach and goosefoot greens/bathua. Loads of ghee and ample amounts of garlic goes in with just a handful of spices which makes it absolutely mouthwatering. For authentic punjabi feel, pair it with makki ki roti or poori, some fresh white butter and gud (jaggery) and you are bound to have an awesome treat. Yearning for the recipe? Scroll below! Punjabi Sarson ka Saag | Indian Mustard Greens Curry Ingredients Sarson (Mustard Greens) - 500 grams Palak (Spinach) - 200 grams Bathua (Goose Foot Greens) - 100 grams Finely chopped garlic - 8 to 10 cloves Green chilies - 2 to 3 Finely chopped onion (medium size) - 2 Finely chopped ginger - 2 inch Finely chopped tomatoes (medium size) - 2 Cumin seeds - 1 tsp Salt - as per taste Red chili powder - 2 tsp Turmeric powder - 1/2 tsp Ghee - 3 tbsp For Tempering Ghee/B

Kathal , also known as Jackfruit is one of my favorite vegetables that can be found in Indian markets around July-August for a short period. The fibrous fruit with its shredded meaty texture makes for an apt substitute for non-vegetarians and you would be surprised to know kathal is often used for mock meat dishes in South East Asian countries. While this beautiful vegetable/fruit is quite delicious, there is only one negative factor to it; it's hard skin and an itchy sticky liquid that oozes out of it that makes cutting jackfruit a messy and difficult task. However, having said so, I'll share a foolproof trick to ease out the cutting process; just grease your hands and knife with generous quantity of mustard oil while skinning and cutting this fruit. Applying mustard oil will ensure you don't face any itchiness, thus, making the whole process a piece of cake. These days, already skinned and chopped jackfruit pieces are also available in the vegetable markets.