Anshu's Food Odyssey

Also popularly called the " King of Chaats in India ", Raj Kachori is an ultimate lip-smacking delight that takes the heart of every chaat lover in no time. Not to mention, the dish is loaded with a unique blend of tangy, spicy and sweet flavors that burst in your mouth in just the first bite. One of the most loved chaats of India after the very famous golgappas or pani puri, it can be easily prepared at home and takes just about a couple of minutes to assemble the kachori all together. Also, it won't be incorrect to say that Raj Kachori is a meal in itself as it scrumptiously filled with a nutritious mix of sprouts, boiled chickpeas, cucumber and boiled potatoes. Having said that, the pre-prep of making Raj Kachori is little tedious because it requires a lot of ingredients to be prepared in advance. Therefore, if you can do the pre-prep such as boiling the potatoes, making sprouts and chutneys, or making the moong dal pakoris a day in advance, assembling them

A hearty stew made with yellow lentils, vegetables and heaps of aromatic spice powder, Sambar is a staple served with all the meals at every South Indian household. The flavorful lentil curry tempered with aromatic curry leaves, mustard seeds and whole dried red chilies makes for a delectable accompaniment whether having hot idlis , vada, dosa or even plain steamed rice. It won't be incorrect to say that while sambar is majorly known for its tongue-tickling taste, it is also packed with a lot of health benefits; toor dal lends it that much needed dosage of protein, the vegetables provide it with all the essential vitamins and minerals and lastly, addition of hing and tamarind loads it with immune-boosting properties. Having said that, every household has its own recipe of making sambar. Some like it to have thick, others a bit runny. Some like the chunkiness of vegetables whereas others like their sambar to be smooth. Some like it on a tangier side, others with just a hint

Golgappe , also known as Pani Puri, Puchka, Gup Chup and Batashe is undoubtedly, one of the most loved and popular street foods all across India. Its tantalizing flavors loaded with tongue-tickling chutneys, the spicy potato/chickpea masala and the khatta-meetha pani makes it an irresistible treat for every passionate street food lover.     GOLGAPPE KA PANI | PANI FOR PANI PURI GOLGAPPE KA PANI | PANI FOR PANI PURI Flavorful and tongue-tickling golgappas are a delight for every foodie; and let me tell you, me and my husband are no different when it comes to enjoying this soulful street delicacy atleast once a week. However, owing to the lockdown being carried across India due to COVID-19 outbreak, getting out and hogging on our favorite street food was simply impossible (I am sure most of you, would have missed these tongue-tickling waterballs too.. right? 😀) Well, missing them badly, I decided to make these golgappas at home and give a treat to my hu

Khichdi is a wholesome and delicious one pot meal recipe that is made with rice, lentils and often few vegetables. Light on the palette, it is easy to digest and can be made just under 30 minutes. If you are looking for an easy meal preparation that is also loaded with all the nutrition, Khichdi, undoubtedly is a right fit. Having said that, while many-a-times, it is made using dhuli (split yellow) moong dal, I prefer mine to be made with the chhilka (split green) moong dal. Also, it can either be made plain or with an array of seasonal veggies, which further makes it tastier, nutritious and wholesome. Pair it with some yogurt, papad or pickle to make it even more comforting. The recipe is gluten-free and can also be made vegan by replacing ghee with oil. Without wasting any time further, let's scroll down for the recipe of khichdi below. CHHILKA MOONG DAL KHICHDI | INDIAN RICE & LENTIL PORRIDGE INGREDIENTS Rice - 1/2 cup Split green moong dal - 3

Sponge Rasgulla is one of the most popular and delectable sweet recipes from East India, particularly Odisha and West Bengal. The beautiful dessert is made from fresh chhena or the curdled milk solids, which are kneaded to a smooth dough and then boiled in sugar syrup until light and spongy. Not to mention, the juicy milk-based dessert is loved by people all across India and besides being addictive, it is also quite light on the palette unlike other heavy Indian sweets  that are usually made using khoya. Though making rasgulla is not difficult, it still requires a little practice and patience to get that right texture, which means it should have that porous net like appearance inside when cooked. This porous net ensures that syrup is perfectly absorbed making them immensely juicy. And it is due to this net that when rasgullas are squeezed, they get back to their shape again. Having said that, getting that perfect texture requires few points to be taken care of:   Qualit

I have always been an ardent fan of South Indian Style Dahi Vada or Thayir Vadai . The first time I had this lipsmacking curd and vada preparation was at the famous restaurant chain Sagar Ratna and trust me, I was completely bowled over with the mild taste of the dish. The crispness of lentil vadas, the subtle sweetness of yogurt and that delicious and aromatic tempering of curry leaves and green chilies lent the humble delicacy a unique medley of flavors. Not to forget, the crunch of boondi sprinkled on top was just to die for. Although I love our very own North Indian Style Dahi Bhallas too, but this variation in South Indian Style was such a lovely delight that I became a fan of it in no time. Reminiscing the Thayir Vadai preparation, I thought of making the same today but a farali version of it because I am observing the Navratri fasts . So, the lentil vadas in this recipe have been replaced with vadas made of samak rice, potatoes, sabudana and foxnut meal. Fried till

Poha in Marathi language means flattened or beaten rice, Kanda means onions and batata refers to potatoes, hence its the flattened rice made along with potatoes and onions. Not to mention, it is one of the most famous and delicious breakfast recipes from the Maharashtrian cuisine. Often, it is also made as a quick snack recipe good to enjoy with tea in the evening. Frankly telling, I have grown up having poha in the breakfast apart from other delectable delicacies like SPROUTED MOONG DAL DOSA , IDLI, MEDU VADA, OATS & VEGGIE APPE and sometimes the yummilicious AMRITSARI ALOO KULCHAS or crisp pooris along with spicy  MATHURA KE DUBKI WALE ALOO . I have made this poha recipe with both onions and potatoes, however, if you wish, you can omit the potatoes and just add onions, which would make it to be called as Kanda Poha. Maharashtrian Kanda Batata Poha Recipe FEW TIPS FOR MAKING POHA For the best poha, ensure you are using the thicker variety of pohe. The