Anshu's Food Odyssey

This rustic mutton delicacy comes from the state of Jammu & Kashmir in India and makes for a true delight for every non-veg food lover. The beautiful red gravy loaded with layers of rogan (oil) and aromas of whole spices is just enough to tickle your taste-buds in just no time. If you are a mutton freak, I am sure this recipe from the ' Land of Wazwans ' is simply going to leave you asking for more. Do try it out sometime when you are craving for some exotic non-veg delicacy and I guarantee, you will not be able to stop yourselves from binging on its heavenly flavors. Ingredients Mutton - 500 grams (1/2 kg.) cut into medium sized pieces Whisked yogurt or curd - 1 + 1/4 cup Garlic paste - 1 tsp Ginger paste - 2 tsp Fried onion paste - 1 tbsp Black cardamom - 1 Cloves - 5 to 6 Bay leaves - 2 Mace - 1 floret Cumin seeds - 2 tsp Cinnamon stick - 2 inch piece Black pepper corns - 8 to 10  Dry ginger powder - 2 tsp Kashmiri red chili powder - 3 ts

Peri-Peri Chicken finds its origin in South Africa and was introduced by Portuguese who were taken by the flavors of the Bird's Eye Chili Peppers which used to cultivated in the African soil in abundance. A dash of oil and lots of garlic to the chilies gave birth to what we now know as the Peri Peri Chicken. The recipe was further made popular by the renowned restaurant chain, "The Nando's" whose first restaurant opened in Johannesburg in the year 1987. Since then, they have come a long way and now their packaged chili sauces including the signature peri-peri sauce is as famous as their chicken. While the original recipe of this classic bar-be-cued chicken calls for the piri-piri peppers or the African Bird's Eye Chilis, since I could not get the same, I used the normal chili peppers which we get in farmer's market and topped up the flavors by using extra dash of chili flakes, red chili sauce and Tabasco sauce. Also, I have used a little of juicy plums to

" Cooked between the leaves " - yes! that's what actually Panki means. If you have never heard about it before, let me tell you, its one of the most traditional Gujarati snacks made with an aromatic rice flour batter cooked inside the banana leaves. Low in calories and high in taste, it makes for a perfect breakfast option for health freaks and those looking forward to shed few extra kilos. The best part is, this snack is very easy to make and can be prepared in just a matter of few minutes. For those who are not much fond of rice flour, there are other variations too which are as healthy and delicious - go for moong dal pankis, fresh corn batter pankis, green peas pankis and semolina pankis; or play with your own ingredient choices and innovate new variations. Ingredients Few banana leaves cut into squares, circles or any shape of your choice 1 cup rice flour 1/4 cup semolina 1/4 cup beaten curd 1/4 cup freshly chopped coriander leaves 1/2 tbsp oil 2

Minestrone is one of the most famous and nutritious Italian soups loaded with lots of seasonal vegetables and pasta. The base of this soup is quite thick which is usually prepared using tomatoes and chicken/vegetable broth. A generous sprinkle of cheese further adds that extra flavor making it simply irresistible. I have added chicken to my homemade minestrone soup; vegetarians can skip the meat and simply enjoy it with variety of vegetables, whatever they have available in their homes. Ingredients (serves two) 5-6 ripe medium sized tomatoes 1/2 onion 1/2 carrot 5-6 cloves garlic 4-5 cherry tomatoes 1/2 cup boiled pasta 1/2 cup boiled and shredded chicken 1/2 cup yellow bellpepper 1/2 cup boiled corn kernels 3-4 cups water/vegetable stock/chicken stock 1/4 cup grated processed cheese (mozarella or cheddar) Salt to taste 1 tsp crushed black pepper powder 1 tsp oregano Method 1. First make the thick base of soup using tomatoes, onions and garlic. For that,

Well! I was thinking to make the falahari Malai Koftas for Sunday special lunch, but, as I entered into the kitchen I realized. I only had a small amount of paneer (cottage cheese) in my fridge, obviously not enough to make what I intended to. A quest to make something with paneer (as its my husband's favorite), I came up with these baby potato cheese pops. Though I thought of making a creamy and nutty gravy later to dip these pops into it (as a substitute for malai kofta) and enjoy with crisp kuttu pooris, it never happened because we both (me and my husband) gobbled it up as is. And trust me, they tasted truly divine and yummilicious. For the recipe, browse through the page below. Ingredients 12-15 baby potatoes 2-3 green chilies 10-15 curry leaves 100 grams paneer/cottage cheese 8-10 raisins 1 tsp cumin seeds 1 tsp black pepper 1 tsp roasted cumin powder 1/2 tsp sugar 1 tsp chopped coriander 1 tsp lemon juice Salt to taste Oil for frying Method 1.

Loaded with nutrition of a variety of vegetables and delicious sweet corns, the piping hot " Sweet Corn Soup " makes for the most comforting food, especially on a chilly winter evening. Try it in your home kitchens this coming weekend and serve it hot with some crunchy appetizers or some noodles... Ingredients 1/2 cup finely chopped carrots 1/2 cup finely chopped french beans 1/2 cup sweet corn kernels 1/2 cup finely chopped cabbage 2 tsp finely chopped ginger 3 cups vegetable broth 1 tbsp cornflour 1 tsp sugar Salt to taste 2 tsp black pepper powder Some spring onion greens to garnish Method 1. Boil all the vegetables except cabbage in vegetable broth for about 15 minutes. 2. Add in the cabbage and let the soup boil further for 5 more minutes. 3. Add in salt, sugar and black pepper powder - mix well. 4. Make the cornflour slurry and add in the soup to thicken. 5. Let it boil for 5 more minutes and remove it in a serving bowl. Serve piping hot