Anshu's Food Odyssey

Imli ki Chutney or the Sweet Tamarind Chutney is one of the most basic chutneys in Indian cuisine. This lipsmackingly delicious sauce or dip is made using tamarind pulp and jaggery, then spiced with aromatic spices like fennel, roasted cumin powder and dry ginger powder. Any Indian Chaat like Bhel Puri, Dahi Bhalla , Paapdi Chaat and Aloo Tikki are absolutely incomplete without this luscious sweet & sour chutney. If you are making khatta meetha pani for pani puri   or making some samosas, this chutney is definitely gonna come handy. You can prepare it in a big batch and freeze a part of it for later use anytime. And let me tell you, even if you are not freezing, imli ki chutney would easily last in the fridge for about 2 to 3 months; just store it in a clean sanitized glass bottle or jar. This blog post today, talks about how to prepare this beautiful Imli ki Chutney at home. Do try and I am sure, you are gonna love it. Imli ki Chutney | Sweet Tamarin

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

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

Summers are here and markets are full of juicy and colorful fruits; while mangoes are probably the topmost favorite of all of us, there's one more fruit which entices me to a great extent. You guessed it right! I am talking about the healthy and nutritious power fruits: plums; before they bid a goodbye for the season, I do make it a point to use them in a variety of things, be it mocktails, desserts or even day to day savory vegetable preparations. And yes! the last batch of these stone fruits surely goes in my preserve (you can also call it a compote or a coulis) which I store in my refrigerator for weeks and later enjoy as spread on the plain bread or as a topping on simple vanilla ice cream or yogurt. A dollop of this compote on a warm chocolate brownie is a bliss too and which is sure to transport you to another world for a few seconds. Want to know the recipe? here you go with the same. Ingredients Plums - 500 grams Brown sugar - 1 + 1/2 cups (Adjust based on sournes