Anshu's Food Odyssey

The other day I was browsing through the Living Foodz channel and bumped into an episode of the show, "100% Veg" hosted by famous celebrity chef Gautam Mehrishi. This recipe of Kesariya Khus Khus Pulao shared by him instantly caught my attention and I thought making the same the very next day. Although the recipe shared by the chef was 100% veg i.e. without onions, I have added a little twist by adding them for more flavor and texture. Trust me, this pulao came out so flavorful and delectable that it was vanished in no time; green apples in this pulao are its heart and soul that lend it a beautiful sweet and sour taste. If you are looking for a perfect party recipe of pulao or biryani that is a bit different from the regular stuff, this is indeed a goto recipe. Do try and share your feedback.  Kesariya Khus Khus Pulao with Green Apples Ingredients Boiled Rice - 2 cups Green apples (chopped in bite size cubes) - 1 and 1/2 cups Finely chopped o

Aam ka Panna is a popular Indian summer drink  made using raw mangoes, which is flavored with fresh mint and a subtle hint of spices. This drink is quite healthy, not only known for its cooling properties but also for its digestive health benefits. Coming to the recipe, aam panna is made in several different ways with every household having its own recipe. While some families make this traditional thirst quencher by roasting the raw mangoes while many households follow the age-old way of boiling the raw mangoes and then blending the pulp with handful of mint leaves, sugar and spices. What I am sharing with you today, is my family's heirloom recipe with some little modifications for all the ease and convenience; just for example, along with raw mangoes, I have also used one ripe kesar mango for a beautiful khatta-meetha flavor and color. Also, rather than boiling whole mangoes, I have peeled and cubed the mangoes before boiling which makes the entire process mess-free.

Kulfi is a rich and creamy Indian version of ice cream. Made using full fat milk, khoya and condensed milk, this summer delight is an ultimate treat for the sweet lovers. Having said that, kulfi is available in lots of flavours; while MANGO KULFI and SAFFRON PISTACHIO KULFI are my family's absolute favorites since many years, this ROSE & ALMOND KULFI is a new addition to the list and has become an instant hit with my guests at all the family gatherings and parties. Looking for the recipe? Scroll down below and get going.... Rose and Almond Kulfi | Rose and Almond Flavored Indian Ice Cream Stick Ingredients Full fat milk - 1 liter Khoya (milk solids, crumbled) - 100 grams Fresh cream - 2 tbsp Condensed milk - 400 grams Rose syrup - 3 to 4 tbsp Finely crushed almonds - 1/4 cup Rose and Almond Kulfi | Rose and Almond Flavored Indian Ice Cream Stick Other similar recipes... KESAR PISTA KHOYA MALAI KULFI MANGO KULFI Ro

There are days when you don't want to spend hours in the kitchen cooking elaborate meals. That is the time when potatoes come to the rescue offering a huge range of options to get you going. Amongst a wide variety of dishes that can be made from potatoes, I guess this DAHI MASALA ALOO is one of the most simplest that makes use of only minimalist of the spices and comes together in no time. I have made it with baby potatoes, but you can also make it with the regular potatoes; just dice them in bite size pieces and you are good to go. Also, this vegetable is onion-garlic free and therefore, can be made during the fasting season too. What to serve along with these dahi masala aloo? Well, they pair really well with pooris and paranthas but can definitely be served with plain simple chapatis. Take a look at the detailed recipe below. Dahi Masala Aloo Ingredients Boiled and peeled baby potatoes - 250 grams Cumin seeds - 1 to 2 tsp Finely chopped ginger - 1

Chutney is an inseparable part of the Indian cuisine ; frankly speaking, a chutney on the platter not only adds a finger-licking goodness to the food but also takes the whole culinary experience a notch higher. Not to mention, there is an endless variety of chutneys that you would find on your gastronomic journey in India; head to Northern parts of the country and you would be treated with mouth-watering flavors of the ever vibrant Coriander and Mint Chutney, the luscious and creamy Coconut Chutney from South India on the other hand, needs to introduction. Having said that, there are many instances when these regular chutneys cannot be consumed, especially during the fasting days of Navratri , Shivratri and Janmashtmi, the famous Hindu festivals when the devotees during this time abstain themselves from eating certain ingredients like the regular grains, onions, garlic and many of the spices. As its the Chaitra Navratri going on and my husband is observing fast, therefore I have

Lassi is a refreshing sweet summer drink that rejuvenates all your senses during the scorching heat. Although this beautiful drink tastes delicious as is, plain and simple, a slight addition of different flavorings gives it a glorious touch, making it all the more inviting. Last year, I frequently made the Mango Lassi , and this time I thought of lending this smoothie with some royal flavors of rose and almonds. As Chaitra Navratri festival is also starting tomorrow, this almond & rose lassi makes for a perfect treat to be enjoyed during the nine days of fasting. Do try and I am sure you are gonna love it!! Almond Rose Lassi | Almond & Rose Flavored Yogurt Drink Ingredients Yogurt (chilled) - 2 cups Rose Syrup - 3 tbsp Sugar - 2 tbsp (adjust as per your sweet preference) Almonds - 8 to 10 Pistachios (finely chopped, optional) - 1 tbsp Edible rose petals, optional - a few Almond Rose Lassi | Almond & Rose Flavored Yogur

Coconut Chutney , also known as 'Thengai Chutney'  is one of the most quintessential parts of the South Indian cuisine . Creamy, luscious and flavorful, it makes for a delightful accompaniment to Idlis, Vadas, Dosas or even Curd Rice and Lemon Rice . While most of the time, I make this chutney plain and simple, there are also times when I try to give it a special touch by adding a little chana dal to it. Trust me, this simple variation in the chutney not only adds a great texture but also lends it a beautiful flavor. And it wont be an exaggeration if I say that often this chutney vanishes off our table much faster than the main dish like idli or dosa; having experienced this situation twice in the past, now I generally try to make this coconut chutney in a big batch so that it stays for at-least a day or two and we can enjoy it to our heart's content. A little tip for my vegan friends; I normally add a little curd/yogurt to my coconut chutney but being vegans, y