Anshu's Food Odyssey

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

Dahi Bhalla , also known as Dahi Vada is one of the most popular street foods in North India . The tantalizing flavors imparted from dry spices and tangy chutneys, simply makes it an irresistible treat for every avid foodie. While these bhallas are often a chaat stall's glory, they also make for quintessential festive delights in India and are generally prepared in majority of the households during the time of Diwali , Holi , Eid , Rakhsa Bandhan etc. Whenever these festivals are raound the corner, I look forward to making them along with numerous other sweet and savory delicacies such as CHIROTE , BHAKARWADI , RASGULLAS , GULAB JAMUNS and NIMKIS . If you too love this lip-smacking street food delicacy of India and are in quest of a recipe that can yield super soft and spongy bhallas in no time, then I am sure this recipe would come as a breather. This recipe in all - * Is healthy as it is steamed and not fried * Is instant * Does not require any soaking and f

Luscious, creamy and so delightful, Aamrakhand is one of the most classic and easiest Indian dessert recipes that finds its origin in the state of Gujarat & Maharashtra. The beautiful dessert has to it, a thick yogurt (that we also know as hung curd or chakka in Hindi) base which is flavored with some sweet and fresh mango pulp, mostly of the Alphonso or Hapoos mangoes. However, if you can't lay your hands on the said variety, any Indian mango variety would work just as fine. For that matter, if you get the canned mango puree, you can even go ahead and use that too. So, not wasting any time further, let's move on to the recipe and the ingredients below... Aamrakhand - Mango Shrikhand Recipe INGREDIENTS Yogurt (I used the home-set curd) - 3 cups OR  Greek Yogurt - 1 cup Powdered sugar - 6 to 8 tbsp Mango puree, preferably of Alphonso or Kesar Mango - 1/2 cup Cardamom powder ( optional ) - a pinch Kesar/saff