Anshu's Food Odyssey

One of the most popular and flavorful rice dishes from Southern part of India, Lemon Rice need no special introduction. Packed with freshness of lemon, crunch of peanuts and a soothing aroma of curry leaves, they are my absolute favorite when it comes to relishing a South Indian meal . In case you have some precooked steamed rice lying in your refrigerator, then this is probably the best dish that can be made out of them, that too in just a whiff of time. All you need to do is take them out, prepare a lemony tempering and lo ! your rice is ready. Although this rice can be enjoyed as is paired with some curd and poppadom on the side, I usually make Sambhar with them to relish a wholesome hearty meal. This time, as my husband had brought some fish, so instead of Sambhar, I made the yummylicious Kerala Style Fish Curry using Coconut Milk to go with these aromatic rice and trust me, it came out to be a stupendous gastronomic treat for both of us. I'll be posting the recipe of fish

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.

I was craving for some pulao or biryani today but it had to be quick, chatpata and absolutely lip-smacking. The only recipe which fitted my imagination was this famous dish from the streets of Mumbai, the Tawa Pulao . Loaded with the goodness of assorted vegetables, tartness of tomatoes and spiciness of the pav bhaji masala, this street delicacy can be found being made on every Pav Bhaji stall in Mumbai on big large iron skillets and I guess, it is from there, where it gets it name from. Undoubtedly, this rice specialty finds a special place in the heart of every Mumbaikar and perfectly makes for a delightful one-pot meal option that can be relished anytime of the day. Plus, this pulao always come to the rescue of bachelors and singles who are looking forward to try their hands at something which is not only simple and faster to cook but, tastes delicious too. So, here I am with my version of this awesome recipe...make it and satisfy your cravings as I did....and yes, its not necess

Dum Aloo is a popular delicacy which is prepared in various styles across different states in India; while Punjabi Dum Aloo is a bit subtle with creamy texture imparted because of the use of cashew nut paste, Kashmiri Dum Aloo has more of spicy flavors packed with aromas of fennel, asafoetida and ginger, which truly elevate the dish to another level. There is yet another variety of this famous vegetarian delicacy which has carved its niche on the Indian gastronomic map and it comes from the state of West Bengal; popularly known as ' Aloor Dum ', what makes it little different from the other variations is the prominent use of mustard oil in the gravy. Having said that, each variant of Dum Aloo is delectable in its own way and makes for a great dish to be served with roti, paratha, puri or rice. As far as today's recipe is concerned, I am here with Kashmiri Dum Aloo , other variations are on my to-do list and I would be presenting them very soon...so till then stay t

This rustic, spicy and soulful chicken delicacy is, I guess, an all time favorite and one of the most comforting foods of every non-vegetarian Punjabi. A super divine taste, faster cooking time and no requirements for any fancy ingredients, simply makes it a preferred meal choice, especially for those lazy afternoons and evenings when one doesn't want to spend hours in the kitchen working on an elaborate menu; just prepare this luscious curry, serve with a bowlful of aromatic rice, a plate of fresh green salad and some raita on the side..... and guess what? you are all set to relish a delectable meal! Doesn't it all sound damn easy? If yes, do give this recipe a try and I promise, you will surely be left asking for more. Chicken Curry Ingredients (serves 2) Chicken with bone - 500 gms Onions (pureed) - 1/2 cup Tomato puree  - 1 cup Whisked Curd - 1/4 cup Green chili (slit) - 2 Ginger/Garlic paste - 2 tsp Cumin seeds - 2 tsp Black pepper cor

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

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

As rightly said, Navratris are more of a feasting celebrations rather than fasting. Many traditional snacks and puddings are made and savored during this time of the year; amongst most classic of the delicacies is the kuttu pakoras that are made using thin slices of potatoes, coated in buckwheat flour batter and fried till crisp. Here, is the step by step recipe for this traditional delicacy; hope you like it !     Kuttu ke Pakode Ingredients Kuttu ke Pakode 1 cup buckwheat flour 1 1/2 cup water or as needed 2 potatoes (cut into thin slices) 1 tsp lemon juice 1 green chilli finely chopped 1 inch ginger finely grated 2 tsp fresh finely chopped coriander Salt to taste 1 tsp black pepper powder Oil for frying Method Kuttu ke Pakode Kuttu ke Pakode 1. Make a thick batter of kuttu flour and add in the rest of the ingredients. Make sure potato slices coat well in the batter. 2. Fry the flour coated potato slices in medium hot oil until they

Also known as Sama, Samai, Varai and Samo, Samak Rice belong to the millet family and makes for a healthy replacement for rice during fasts, especially Navratris. You would be surprised to know that these rice are not a cereal but a fruit which comes from the grass that commonly grows amidst the paddy fields. Loaded with fiber, vitamin B-complex, zinc, manganese and anti-oxidants, Samak surely makes for a good choice for diabetics and heart patients too. Consumption of these rice also helps accelerate weight loss, so, anyone looking forward to shed some weight must include Samak in his/her daily diet routine. Eating Samak simply plain and boiled can surely be a tough and boring job, so, here I bring for you an interesting version of these rice which not only adds beautiful color to them but also makes them delectable and tasty. Do try making them in your kitchens and let me know how they turned out. Samak Rice Pulav Ingredients 1/2 cup samak rice (ba

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 (

Made from ingredients like raw banana, sweet potato and arbi, these falahari kebabs make for perfect treat for Navratri fasts. Do try making them at your homes and let me know how they turned out. Ingredients (Makes 12 - 15 Kebabs) 1 peeled and steamed sweet potato 1 peeled and steamed raw banana 4-5 boiled, peeled and fried arbi 1/2 cup grated radish 1/2 cup grated carrot 2 green chillies 1 small bunch fresh coriander Juice of 1 lime Sendha Namak (as per your taste) 2 tsp crushed peanuts 1 tbsp kuttu atta (buckwheat flour) 1 tsp dry mango powder 1 tsp roasted cumin powder 2 tsp pomegranate seeds Method 1. Grind the above ingredients and make a smooth dough out of them. 2. Skewer them on satay sticks and shape like kebabs using greasy hands. 3. Shallow fry in medium hot oil until they turn golden brown. Serve hot with mint and anaardana chutney.