Anshu's Food Odyssey

Kerala , besides being one of the most scenically blessed places in India, is also considered the land of culinary heritage . The never-ending coastline of this exotic state is bestowed with nature's culinary treasures that include but, are not limited to tall groves of coconut, palm and jackfruit....and that is one of the primary reasons coconut oil, coconut cream and coconut milk make for an indispensable part of the Malayali cuisine. Besides, an extensive network of this serene coastal region also produces fish and other seafood in abundance, which needless to say, contributes to the staple gastronomic scene of Kerala. When talking about Kerala, how can I forget mentioning about the state's opulence in spices and herbs: cardamom, black pepper, cinnamon, cumin, cloves and turmeric, have been some of the extensively grown spices here since ancient times. Therefore, the heat in food of Kerala is kind of self-explanatory. Having said that, I would also like to mention her

Bhein or Kamal Kakdi has always been one of my ultimate favorite vegetables since childhood. When I moved to Singapore, I had this notion in mind that from now on, I'll not be able to get such exotic vegetables here. One day, while roaming in a supermarket for the daily grocery shopping, I saw these very clean, nice and plump lotus stems lying in a basket; I jumped with joy and straight-away picked them up thinking of the delicious lotus stem & green peas curry that I'll prepare for dinner once I get back home.... since that day, lotus stems have become a must-buy item in my grocery shopping list and I often get them to prepare bhein koftas, bhein pakodas and ekadashi wale chatpate aloo bhein....don't worry...I shall post the recipes of these mouth-watering delicacies too very soon. Till then, get in your kitchens and try this bhein matar ki sabzi and I assure, you will not be disappointed. Lotus Stem & Green Peas Curry Ingredients Lotus stems (peeled and

Hyderabadi Mirchi ka Salan is a dish which is known globally...I also wanted to try this popular delicacy but, short of the must-ingredients peanuts and sesame seeds, I instead decided to give it a Punjabi twist that too in a tongue-tickling " achaari " style. To my pleasure, it came out really well and simply tasted divine with steamed rice, salad and some papad on the side. If you too have some sweet green peppers lying in your refrigerator, do give this recipe a try and I assure, you will not be disappointed. Ingredients (for stuffing) Sweet Green Chili Peppers (Bhavnagari Mirchi) - 6 to 8 Medium sized potatoes (boiled and mashed) - 2 Finely chopped green chili - 2 Finely chopped onion - 1 Finely chopped ginger - 1 inch Cumin seeds - 1 tsp Fennel seeds - 1 tsp Coriander seeds (crushed) - 1 tsp Red chili powder - 1 tsp Dried pomegranate powder - 1 tsp Chaat masala - 1/2 tsp Lemon juice - 1 tbsp Raisins (optional) - 10 to 12 Salt - as per taste Oil - 1

Baingan or eggplants are one of the most common vegetables used in Indian cuisine. Lots of delicacies can be made using these baby aubergines/brinjals; today I bring for you the " achaari baingan masala " which is a unique mix of spicy, savory and tangy flavors, perfect for foodies with those ' chatpata tastebuds '. Do try making these in your home kitchens and don't forget to post your feedback and comments stating how they turned out. Ingredients 8-10 baby eggplants (vertically slit for filling) 3-4 garlic cloves (finely chopped) 2 inch ginger (finely chopped) 2 green chili (finely chopped) 4 medium sized tomatoes (blanched and pureed) 2 tsp red chili powder 1 tsp cumin 2 tsp lemon juice Salt as per taste 3 tbsp vegetable oil Ingredients (For stuffing) 2 tsp coriander seeds 1 bay leaf 5-6 black pepper corns 1 tsp fenugreek seeds (methi daana) 1 tsp kalaunji seeds 1 tsp fennel (saunf) 1 tsp cumin 2 whole dried red chili 2 tsp dried

A fusion of chickpea flour, curd, aromatic spices and deep fried pakodas (fritters), Punjabi Kadhi makes for a perfect Sunday lunch and goes well with plain boiled or steamed rice. Tangy flavor and smooth & silky texture of this delicious delicacy is simply to die for. Here is its step by step recipe. Hope you like it ! Punjabi Kadhi Ingredients (For Kadhi) Sour curd/yogurt -  3 cups Gram flour/ chickpea flour (besan) - 5 to 6 tbsp Mustard seeds (rai) - 1 tsp Fenugreek seeds (methi daana) - 1/2 tsp Cumin (jeera) - 1 tsp Slit green chilies - 2 to 3 Salt - to taste Turmeric powder - 1/4 tsp Oil - 1/2 tbsp Water - 1 to 2 cups or as needed Punjabi Kadhi Ingredients (For Pakodas) Finely chopped onions - 1 cup Chickpea flour (besan) - 3 to 4 tbsp Finely chopped green chilies - 2 Dried pomegranate powder - 1 tsp Finely chopped coriander - a handful Coriander powder (dhaniya powder) - 1 tsp Red chili powder - 1 tsp Crushed fenugreek (