Anshu's Food Odyssey

Poha also called as Pohey, is counted amongst the most healthy and popular breakfast dishes in India . Light on the palette, this flattened rice preparation is a rich source of iron, B vitamins and many other minerals essential for the body.   While there are many classic versions of poha such as Maharashtrian Kanda Poha and Batata Poha, which are enjoyed across India, there is this Chura Matar (Green Peas Poha) that has carved its own very niche and comes from the sacred land of Benaras in Northern parts of the country. Without any onions, potatoes or peanuts, this poha recipe only calls for addition of green peas, green chilies and chopped ginger that gives the dish a unique taste. Not to mention, some fried cashews and raisins, take the taste a notch higher. If you too are a poha fan and want to try a different variety other than Kanda Poha or Mixed Veg Poha, then this recipe is a keeper. Banarasi Chura Matar Recipe | Matar Poha | Green Peas Poha Banarasi Chura M

Lauki, also known as Doodhi/ Dudhi, Ghiya and Bottle Gourd happens to be a very underrated vegetable with a high nutritional profile extremely beneficial for our health. Being high in natural fiber as well as water content, it has a lot of cooling properties which help your system soothe and calm down especially in summers. At our home, though this humble vegetable is made in many different forms, however, there is one recipe made with lauki which is always high in demand and is made every other day. Yes! I am talking about Lauki ka Raita , which is not only healthy, refreshing and cooling to the palette but very delicious too. It can be paired along with any vegetable-dal-chapati combination. Also, it goes very well with pulaos and biryanis too. Do try it once and I promise, you are gonna hooked to it. Lauki ka Raita | Dudhi Raita  INGREDIENTS Yogurt, nicely whisked - 2 cups Grated bottle gourd/ ghiya/ lauki - 1 cup Fresh coriander leaves, optional - 1/4 cup Finely chopped

So soft, delectable and absolutely melt in mouth, Dahi ke Kebab are one of the most loved and popular vegetarian appetizers served in almost every North Indian restaurant. While, authentically these kebabs either have besan (gram flour) or bread crumbs for the binding, however, when craving for these kebabs during fasting, you can't have them because of them having these grains. So, just so that I could enjoy these heavenly goodies in fasting too, I tried creating a farali version of them by adding makhana (foxnut) and sabudana flours instead of besan or bread crumbs for the binding. Trust me, they came out absolutely mindblowing and super tasty. If you too are someone who likes to fast and enjoy the delectable stuff at the same time, then this recipe is absolutely a must try.....  Farali Dahi ke Kebab | Vrat ke Dahi Kebab | Navratri Recipes INGREDIENTS Hung Curd -  1 Cup Grated Paneer - 1/4 cup Sendha Namak - as per taste Kala Namak - as per taste Sugar - 1 to 2 tsp F

Hara Bhara Kabab is by far one of the most popular appetizers available on the menu cards of almost every restaurant across North India. Translating to "GREEN" from the words "Hara Bhara", they are very delicious and healthy, and primarily have to their ingredients, some fresh blanched spinach leaves and green peas that are combined with some grated potatoes and an assortment of mild spices for a delectable taste. As specified, it is more of a restaurant preparation but, can be easily prepared at home too. If you are planning a party or a get-together, these Hara Bhara Kababs make for an amazing appetizer and can be made well ahead of time. Let me tell you, these kababs also serve as a great monsoon snack and provide for a yummilicous treat with a cup of hot ginger tea on the side. Hara Bhara Kebab INGREDIENTS Spinach (cleaned and washed) - 3 to 4 cups Green peas (boiled) - 1/2 cup

Lately I have been getting a lot of requests from my readers to post some different and unique snacks recipes . Therefore, thought of coming up with some delish starters that you can make and serve during tea time or as party appetizers . For me, the most loved Indian tea time snack happens to be the ever popular Punjabi Aloo Samosa and talking about the continental recipes, I am a great fan of Italian cuisine; the aroma of dried herbs, garlic, basil and cheese is simply to die for. Well, what if we do a fusion of these two beautiful flavours/techniques? Thought over it for a couple of days and suddenly this idea of trying out these " Garlic & Herbed Baby Corn Samosa Cigars " popped in my mind. So, one may ask, why I call them Samosa Cigars? That is because the crust covering the baby corns inside is made using the same technique that we use to make the samosas. The only difference is, it is flavored with some fresh garlic, some chopped basil and a bit of dry Ita

Chettinad Baby Potato Roast is a spicy and flavorful side dish that is quite popular across the region of Chettinad in the Tamil Nadu state of India. As the name suggests, the dish is made using baby potatoes which are smeared in a freshly ground spice mix imparting it a very flavorful, aromatic and rustic taste. If you are looking to add a new and delicious dry potato sabzi to your menu, then I must say, this is a recipe must try. For the best combo, pair it with some rice appam, dosa or a Malabar parotta. It goes amazingly well with a plain Punjabi parantha too. Spicy Chettinad Baby Potato Roast INGREDIENTS Baby potatoes - 250 grams Finely chopped onion - 1, small size Very finely chopped ginger - 1 inch Very finely chopped garlic - 4 to 5 cloves Mustard seeds - 1 tsp Split urad dal - 1/2 tsp Chana dal - 1/2 tsp Curry leaves - 8 to 10 Salt - to taste Turmeric powder - 1/4 tsp Lemon juice - 1/2 tbsp Refined vegetable