Anshu's Food Odyssey

Rajasthani Gatte ki Sabzi has always been one of my favorites since childhood; but, truly speaking I was never aware of the stuffed gatta curry until I started food blogging and in my quest to come up with new dishes every other day, I came across this delectable curry recipe which has now kind of become one of the most demanded dishes in my home, especially on weekends and holidays. Not to exaggerate, the soft and melt-in-mouth cheese & nuts stuffed gram-flour dumplings immersed in a curry bursting with tongue-tickling flavors, absolutely makes for a divine meal on a balmy winter afternoon....and if it is accompanied with other winter delights like ' Gajar Shalgam ka Achaar ' and ' Kali Gajar ki Kanji ', then your day is completely sorted. So, without wasting any time further, lets quickly get started with the recipe . Govind Gatta Curry Ingredients For Gatte Besan (Gram Flour/Chickpea Flour) - 1 cup Vegetable oil - 1 tbsp + for frying Curd/Yog

One of the most popular sweets from the land of Bengal, Ras Malai or Rosh Molai does not need any introduction. The juicy and melt-in-mouth cottage cheese balls dipped in a thick and flavorful sauce of milk makes for an excellent treat during festivals and other auspicious/special occasions in India. Well! the most crucial part of this traditional sweet lies in making the cheese balls, which can be a daunting process at first but once you get the hang of it, you would not be able to resist yourself making this dessert time and again....and not to explicitly mention, this is what exactly happened with me; I tried making Ras Malai a couple of times in the past but, it always came out a disaster with cheese balls always turning out hard and not absorbing the milk even when kept in the same overnight. So, it was only last week that my perseverance to make these little sweet balls to a perfection paid successful results; it won't be an exaggeration to say that me and my husband

Come winters, and my Mum is all geared up to make one of our most favorite winter delights, the divine and yummilicious Besan ke Laddoo . I still remember my childhood days when she would prepare dozens of these laddoos, loaded with whole lots of dryfruits such as almonds, raisins and often gond (edible gum); everyday both me and my sister were given a laddoo each with a glass of hot milk before we left for our schools...growing up, when we asked her about any specific reason for this kind of a daily ritual 😉😊 she told that besan keeps our bodies warm in chilled weather and also improves our immunity thus preventing us from catching cold and flu which is very common during the winter months. Whatever the reason may have been, I would only say that we simply loved our daily dosage of these tiny sweet little melt-in-mouth balls... Today, I am married and based out of Singapore, and though the weather here remains warm throughout the year, I still make a batch of these laddoos aro

Winters are here and vegetable markets are teeming with greens such as spinach (palak), fenugreek (methi), mustard (sarso) and lamb's quarter (bathua). One can also find choliya (fresh green chickpeas) and sehjan ke phool (drumstick flowers) in abundance....and come January, my sabzi wala bhaiya would also get me "kachnaar ke phool" for which I eagerly await every year to make "Kachnaar aur Choliye" ki sabzi.... Oh My God, I am so excited even with a thought of this delectable sabzi, the recipe of which has been running in my Mum's family since ages....oh !! are you too excited to learn this secret recipe?? don't worry friends, wait for some time and I'll definitely be here with this secret and exotic recipe, but before that, let me share with you another beautiful recipe which makes use of our eternal winter favorites...paneer and palak. Now, it's not a usual palak-paneer recipe but, a twist to it in the form of koftas or fried dumplings that

" Chholey " or chickpeas, also known as "Safed Chana" and "Kabuli Chana" are one of the most popular foods across Northern India...especially making for a quintessential part of the diet of Punjabis; and you would agree to this statement of mine considering the fact that Chholey Poori , Chholey Bhature , Chholey Kulchey , all originate from the land of Punjab. While you would find a variety of chholey or chickpea curries made and served in Indian homes and restaurants, the ones that remain immensely popular comprise of " Punjabi Chikkad Chholey ", " Amritsari Chholey " and " Pindi Chholey ". The recipe of Chikkad Chholey is already on my blog and what today I am going to list down is the recipe of Pindi Chholey. But, before that let me brief you a little about the difference between the two varieties. Chikkad Chholey are basically thick curried chickpeas that are cooked in spiced onion and tomato based masala and th

Are you too always looking for healthier options for breakfast? If that is the case, I am sure you would love this spinach and chia bread loaf which is loaded with vitamins, minerals and anti-oxidants. Enjoy it as a simple toast slathered with some butter or relish by converting it into a sandwich with your favorite stuffing. The recipe of this bread is quite easy & simple and while I have added few chia seeds to it, you can add any seeds of your choice or let it remain plain with only spinach. Not wasting any time further, let's begin with the recipe. Yum Spinach & Chia Bread Loaf Ingredients Plain flour - 3 cups + extra for dusting Milk powder - 1/2 cup Instant dry yeast - 2 1/2 tsp (7 gms) Olive oil - 3 tbsp Sugar - 1 tsp Salt - 1/2 tsp Spinach puree - 1/2 cup Luke warm water - 2 tbsp Chia seeds - 1 to 2 tbsp Yum Spinach & Chia Bread Loaf Method 1. Sift flour and milk powder in a bowl. Mix in yeast, sugar, salt and chia seeds

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.