Anshu's Food Odyssey

Semolina Almond Rose Cake is a mild floral essenced  tea time cake that can be made and served in just under an hour. Made using semolina or rawa along with almond flour, it is definitely a healthy take on the typical cakes and I must say, makes for a perfect treat to cheer your kids and family in these gloomy times. Do try and I promise, you won't be disppointed. INGREDIENTS Sooji/ Rawa/ Semolina - 1 cup Corn flour - 2 tbsp Almond meal - 3 tbsp Powdered sugar - 1/2 cup Curd - 1/2 cup Flavorless edible oil (I used regular sunflower oil) - 1/4 cup Milk - 1/2 cup Baking powder - 1 tsp Baking soda - a pinch Cardamom powder - 1/4 tsp Rose water - 3 to 4 tbsp METHOD Start by grinding semolina or rawa or suji to a very fine powder.  Transfer it to a bowl. Mix in powdered sugar, cardamom powder, almond meal and cornflour. Mix everything nicely using a wired

Chicken Keema Matar Masala is a spicy and flavorful curry that goes perfectly well with various Indian breads like naan, paratha, roomali roti or even a simple plain chapati. Serve in your parties, get togethers, potlucks or enjoy as a hearty everyday meal; needless to say, this side dish is sure to come out as a winner every single time.  P.S. - Authentically, Keema Matar Masala is made with mutton mince, however, since we are not much into red meats, I usually cook it with chicken mince and it comes out as flavorful as the mutton one. If you wish, please feel free make this curry using mutton mince; the only thing you need to take care of is to cook the mince for a little longer time.     ALSO CHECK OUT CHICKEN RARA INGREDIENTS Chicken Keema (Mince) - 300 grams Finely chopped onions - 2, medium size Finely chopped ginger - 1 tsp Finely chopped garlic - 6 to 8 cloves Tomato puree - 1/2 cup Fresh

When it comes to making paneer dishes at my home, the most requested one is by default, the very humble and delicious Matar Paneer. Whether making it as an everyday dish or for a dinner party/ get together, this recipe always comes out as a winner leaving everyone happy and satisfied. This beautiful and very popular North Indian delicacy is very easy to prepare and only uses a handful of ingredients from the kitchen pantry. So, let's see what all goes in making the same..  Also try out... Restaurant Style Paneer Makhani Restaurant Style Kadai Paneer Magaz Malai Paneer INGREDIENTS Paneer - 200 grams Medium sized onions (roughly sliced) - 2 Medium sized onion (finely chopped) - 1 Medium sized tomatoes (roughly chopped) - 3 Ginger (roughly chopped) - 1 inch Garlic cloves (roughly chopped) - 5 to 6 Roughly chopped green chilies - 2 to 3 Fresh or frozen green peas - 1/2 cup Oil - 3 to 4 tbsp Cumin seeds - 1 tsp Black pepper corns - 5 to 6

Red Coconut Chutney is a popular South Indian accompaniment bursting with fresh flavors of coconut and that pungent heat from red chilies and garlic. A vegan and gluten-free side dish , it is best enjoyed with South Indian quintessentials like dosa, idli, appam and much more. If you are making Mysore Masala Dosa, just have this chutney handy and you are good to use it as the spread inside the dosa. Enough of introduction now, let's look at what all is needed to make this flavorful and easy-peasy chutney at home...   South Indian Cuisine has a rich treasure of chutneys. Want to try out some? Here are some of the best and popular chutney recipes from the blog: Coconut and Chana Dal Chutney Andhra Style Peanut Chutney Farali Coconut and Peanut Chutney INGREDIENTS Fresh grated coconut - 1 cup Dried whole Kashmiri or Byadgi red chilies - 7 to 8 Pearl/Sambar onions - 3 to 4 (Or use 1 small normal onion, chopped) Roasted chana dal - 2 to 3

Chicken Rara or Murgh Rara is a popular North Indian chicken curry preparation wherein chicken is cooked and served in a spicy and lip-smacking chicken mince gravy. A proper restaurant style dish, it is best enjoyed with some hot phulka or plain boiled rice. Let's see how it is made... OTHER CHICKEN RECIPES TO TRY... KASHMIRI STYLE CHICKEN YAKHNI CHICKEN KEEMA MATAR MASALA CHICKEN SHAAMI KEBAB INGREDIENTS Chicken (on bone, curry cut) - 500 grams Chicken mince - 300 grams Finely chopped onions - 3 medium Finely chopped green chilies - 3 to 4 Pureed tomatoes - 3 medium Ginger paste - 1 tbsp Garlic paste - 2 tbsp Ghee - 2 tbsp Cooking oil - 2 tbsp Curd - 1/2 cup Salt - to taste Turmeric powder - 1/2 tsp Kashmiri red chili powder - 2 tsp Garam masala powder - 1 tsp Coriander powder - 1 tsp Cumin powder - 1/2 tsp Cumin seeds - 1 tsp Bay leaf - 2 Cloves - 4 to 5 Black pepper corns - 8 to 10 Black cardamom - 1 Green cardamom - 3 to 4 Kas

When it comes to devouring the best non-veg appetizers or snacks , nothing can beat the Shaami Kebabs,  also spelled as Shami Kebabs . Soft and succulent patties made with minced meat, some chana dal (Bengal Gram) and just a few basic aromatic spices, these kebabs are absolutely delightful and make for a perfect party snack, especially on winter evenings. These kebabs are also a must-make during the holy month of Ramazan and are often served as starter in the Iftar Parties. Let's see how they are made...  INGREDIENTS Minced chicken/ keema (preferably of chicken thigh) - 500 grams Chana dal/ Bengal gram - 1/2 cup Roughly chopped ginger - 2 inch Garlic cloves - 8 to 10 Green chilies - 1 to 2 Sliced onions - 3 small or 2 medium Chopped coriander leaves - a handful Mint leaves - 10 to 12 Lemon juice - 1/2 tbsp Salt - to taste Cinnamon stick - 1 inch Green cardamoms - 2 to 3 Star anise - 2 to 3 petals Bay