Anshu's Food Odyssey

Well, Idli is something that doesn't need much introduction. These steamed rice and lentil cakes are considered one of the most healthiest breakfast options in the Indian cuisine , and therefore have gained quite a popularity all across the country.  While there are many varieties of Idli such as Rava Idli , Moong Dal Idli , Poha or Avial Idli, the authentic recipe that calls for overnight fermentation of ground paste of urad dal and short grain parboiled rice is something that has no comparison. Super soft, pillowy and fluffy, they are best enjoyed with some Sambar and Coconut Chutney on the side. Just to let you know, I already have the recipe of this authentic Rice Idli on the blog, however, I wanted to give this recipe a little twist to satiate my bug for some experimentation... surprisingly came across the batata vada idli by famous Chef Sanjyot Keer on Youtube and was instantly bowled over by the idea. Though he used the rava mixture for the idlis, I, however went ahead

Poha in Marathi language means flattened or beaten rice, Kanda means onions and batata refers to potatoes, hence its the flattened rice made along with potatoes and onions. Not to mention, it is one of the most famous and delicious breakfast recipes from the Maharashtrian cuisine. Often, it is also made as a quick snack recipe good to enjoy with tea in the evening. Frankly telling, I have grown up having poha in the breakfast apart from other delectable delicacies like SPROUTED MOONG DAL DOSA , IDLI, MEDU VADA, OATS & VEGGIE APPE and sometimes the yummilicious AMRITSARI ALOO KULCHAS or crisp pooris along with spicy  MATHURA KE DUBKI WALE ALOO . I have made this poha recipe with both onions and potatoes, however, if you wish, you can omit the potatoes and just add onions, which would make it to be called as Kanda Poha. Maharashtrian Kanda Batata Poha Recipe FEW TIPS FOR MAKING POHA For the best poha, ensure you are using the thicker variety of pohe. The

Well, Dosa is one of my most favorite South Indian dishes that I can hog on in all three meals of the day. With that said, the actual dosa recipe which calls for fermenting the urad dal and rice batter is such a tedious and laborious job that needs a lot of patience as well as planning. Plus, because it has the major portion of it comprising of rice, I do not prefer having it every other day. Now, because I love dosa and yet cant have the normal version frequently, I recently tried this instant sprouted moong dal dosa, which was so easy to make and required no fermentation. And yes, it didn't even require the use of rice. So what is that one thing which lends this healthy recipe that much needed crispiness?. Well, its none other than the barnyard millet also locally known as Sama, Samai and Samak ke Chawal. Trust me, adding a little of these tiny pearls give the dosa such a nice texture and crispiness, that too without any fermentation. Try it the next time you are planni

Appe , also known a Appam or Paniyaram,  is one of the traditional breakfasts served in almost every South Indian household. Authentically they are made using fermented rice flour batter (same way as in idli and dosa), but, since its a tedious and time taking process soaking, grinding and fermenting the rice, these instant oats & rava appe make for a quick and easy alternative. Also, loaded with whole lots of veggies, they certainly provide for a nutritious, healthy and yummilicious option, perfect to pack for your kids' lunch box too. Ideally they go very well with South Indian coconut chutney , in case that is not readily available, they can be served with coriander-mint chutney or tomato ketchup as well. Do try them out and you surely won't be disappointed. Other Healthy Recipes from the Blog Potato Corn Balls [Air Fryer Recipe] Watermelon Cucumber Mint Cooler Baked Paneer Bread Rolls Vegetable Vermicelli Upma Spinach & Chia Bread Loaf Baked Masala Kac

Looking for a healthy and quick breakfast option? Here's the recipe of these awesomely delicious and wholesome baked bread rolls stuffed with a nutritious filling of some processed and cottage cheese (paneer). Also, they are subtly spiced with only a hint of black pepper and dried oregano which makes them just so perfect for kids. Serve them with a glass or milk or any hot/cold beverage of your choice and enjoy a hearty, healthy and wholesome breakfast.  Baked Paneer Bread Rolls Ingredients Bread slices - 8 to 10 Crumbled paneer - 1/2 cup Grated mozzarella or processed cheese - 2 tbsp Finely chopped onions - 1/4 cup Chopped fresh coriander - a handful Finely chopped green chili - 1 Salt - to taste Black pepper powder - 1/2 tsp Dried oregano - 1/2 tsp Oil - to smear on the rolls Water - a little P.S - I have kept these rolls quite simple with only cheese filling. If you wish, you can also mix in vegetables like mushrooms, bell peppers or even corns i

Easy to cook, yummilicious in taste, low in calories and loaded with the goodness of veggies, vermicelli upma or  vermicelli pulav   is by far one of the most popular breakfast dishes all across India, although the style and way of making it varies from person to person. For example, I first boil the vermicelli separately and later toss it in cooked veggies, whereas there are people who cook veggies and vermicelli together. The only problem I face with the latter style of making this upma is that it often comes out mushy and that is the reason I avoid going that way. If you also come across the same issue, this recipe is surely gonna give you perfect results. One more thing, I use the roasted vermicelli (thanks to Bombino which has made our job much easier); in case you can't lay your hands on roasted vermicelli, dry roast it first until it attains a golden color and after that follow the steps listed below. Hope you have a wonderful time cooking this easy-peasy and health

Kachori or Savory Pie is one of the most popular Indian breakfasts, especially much common in Northern parts of India. These kachoris are traditionally fried and come in different flavors, often with fillings of aloo-pyaz, moong dal or matar. Apart from these, the dry masala kachoris are also quite popular and are much easier to make as they don't require any pre-preps for cooking the filling; pulse the namkeen or farsaan mixture in a grinder along with some spices and your filling is ready in just no time. I am here today with the recipe of these chatpati kachoris and yes! they are not fried, instead baked to cut down on the guilt factor. I normally prefer having them with spicy and tangy " Dahi Tamatar wale Aloo ki Sabzi" but, you can also enjoy them plain with some chutney or make a tongue-tickling chaat out of them; choice is totally yours. Baked Masala Kachori with Dahi Tamatar wale Aloo ki Sabzi Ingredients  Masala Filling Spicy mixed namkeen - 2 tbsp

Loaded with the goodness of fresh berries and topped with crunchy nuts & muesli, this pink smoothie bowl makes for a perfect way to give a kick start to your day. Whether returning from a brisk morning walk or a regressive gymming session, a bowl of this thick blend of yogurt and fruits, with a drizzle of little honey is sure to leave you all energized and rejuvenated. Plus, it is so easy and quick to put together, that it will give all the working women the much-needed relief from knocking their heads down carving a new breakfast menu every day; simply try different variations, using different fruits each day - you can even add flavorful pie spices and nuts to make it all the more wholesome.      Pink Smoothie Bowl Ingredients (serves 2) Greek yogurt - 2 cups Honey - 2 tbsp Vanilla extract - 1 tsp Chopped strawberries - 1/4 cup Blueberries - 1 tbsp Raspberries - 1 tbsp Fresh fruits and muesli (for topping) - a handful Pink Smoothie Bowl Method 1. Blend all i