Anshu's Food Odyssey

Idli is one of the healthiest Indian breakfast options by far. These soft, pillowy and melt-in-mouth lentil cakes are traditionally made by fermenting rice and urad dal batter overnight; however, the entire process could be quite cumbersome and involves a little amount of planning ahead. Therefore, instant versions of idlis come very handy when you want to have something quick and yet wholesome and healthy in the breakfast . And especially when it comes to me, I am a big fan of instant recipes, be it instant sprouted moong dal dosa , instant rava & oats idli or instant dhokla , you would find me making these items very frequently as they are not only very quick to make and save you a hell lot of time in the kitchen but, at the same time are quite tasty as well as wholesome. Moong Dal Idli Recipe | How to Make Moong Dal Idli Talking about the instant moong dal idli , as I said it is a very quick and easy recipe and doesn't require an

This Quinoa Pulao is a healthier version of the much famous Mumbai Tawa Pulao , which is made using quinoa instead of rice, thus imparting it with more health and nutrition. The delicious pulao is incredibly chatpata as it is spiced with the pav bhaji masala and a dash of lemon juice. A complete meal in a bowl, loaded with vegetables and the super food, quinoa, it makes for a great choice if you are looking to shed few extra kilos or simply want to improve your diet pattern by reducing those extra carbs. The best part is, the recipe doesn't compromise on taste and leaves you asking for more. Don't trust me? Try out for yourselves and do leave me a feedback...  Mumbai Tawa Pulao with Quinoa Ingredients Uncooked quinoa - 1/2 cup Water - 1 cup Finely chopped onions - 1 (medium sized) Finely chopped garlic - 2 to 3 cloves Finely chopped ginger - 1/2 inch Finely chopped carrots - 2 tbsp Finely chopped French beans - 2 tbsp Finely chopped green c

Dhokla is a savory steamed cake often made from fermented batter of lentils and rice; this light, fluffy and spongy snack finds its origin in the state of Gujarat,  India. Well! for me, it is one of the most healthiest and delicious snacks that I love to devour anytime of the day, be it in breakfast, as a mid day munchie or along with my evening cuppa. Having said that, prepping for this delectable savory cake is a long and tedious task - soaking the lentils and rice overnight, grinding them to a batter and again resting it for fermentation - so you know what I mean to say right? 😂 Therefore, I am always on a lookout for recipes that are quick and simple yet yield the same result that we get going the traditional way. If you remember the KHAMAN DHOKLA that I made last week, it was one of those quick and instant snacks that require no long waits and come out as scrumptious as their conventional counterparts. This 3 Grain Dhokla is yet another one such instant recipe that is pa

Come monsoons and my tastebuds start craving for all the chatpata fried stuff starting right from our very own comforting pakoras and bhajjis to spicy samosas and kachoris. While they make for an unmatched treat along with a cup of "garma garam adrak wali chai" (hot ginger tea) on a lovely rainy evening, just to add some variety to my list of monsoon snackers , this time I thought of getting away from the regular stuff and try something new. I had heard of these delicious beetroot croquettes from my husband who spent almost 5 to 6 years of his childhood in Kolkata. The idea of using beetroot is what that instigated me (obviously because of its nutritional value and amazing color) and with lots of it readily lying in my refrigerator, I had another reason of actually trying out this popular delicacy from the streets of Bengal: the sweet & spicy Beetroot Chops , also famously referred to as Vegetable Chops in some parts of the region. What I know so far is, they ar

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

In chilled weather, when you are down with fever, flu, and body ache, all you need is a drink that not only gives you warmth and comfort but also, that much needed energy and strength to recover at a faster pace. This dates and almond milk is one such magic potion that is sure to leave you completely revitalized in just a day or two. A tried and tested recipe that my Mum used to make for us every winters, it tastes simply delicious and needless to say, can be had even on normal days when you are absolutely fit and fine. Without wasting anytime, let's go through the detailed recipe below which is quite simple and can be made with only a handful of ingredients. Also, I have added only almonds in this milk, one can also go ahead and make it richer by adding other nuts of their choice. Dates and Almond Milk | Khajoor aur Badaam ka Doodh Ingredients (yields about 3 cups) Milk - 4.5 cups Dates (pitted and chopped) - 12 to 15 Almonds - 10 to 12 Dates and

I am sure, you all are aware of the famous " Hyderabadi Baghare Baingan " .... well ! this " Punjabi Style Achaari Baingan Masala" is also inspired from the same, sans of peanuts and sesame seeds. I made this dish few days back for one of my friends who is a great lover of aubergines but suffers from peanut allergy. She was coming over for lunch at my place so, being aware of how much she is fond of baingans, I decided to recreate the classic recipe of Baghare Baingan in Punjabi style. The gravy in this recipe is primarily made using tomatoes and yogurt and is flavored with aromatic spices like fennel, onion seeds and fenugreek seeds....off-course the achaari fried bharwan baingans dipped in the gravy complete the whole dish. This spicy and tangy aubergine recipe pairs very well with rice but, needless to say, it can also be savored with naans, parathas and chapatis...... just a simple salad, some raita and papad on the side provides for a complete wholesome meal.