Anshu's Food Odyssey

Well, Idli is something that doesn't need much introduction. These steamed rice and lentil cakes are considered one of the most healthiest breakfast options in the Indian cuisine , and therefore have gained quite a popularity all across the country.  While there are many varieties of Idli such as Rava Idli , Moong Dal Idli , Poha or Avial Idli, the authentic recipe that calls for overnight fermentation of ground paste of urad dal and short grain parboiled rice is something that has no comparison. Super soft, pillowy and fluffy, they are best enjoyed with some Sambar and Coconut Chutney on the side. Just to let you know, I already have the recipe of this authentic Rice Idli on the blog, however, I wanted to give this recipe a little twist to satiate my bug for some experimentation... surprisingly came across the batata vada idli by famous Chef Sanjyot Keer on Youtube and was instantly bowled over by the idea. Though he used the rava mixture for the idlis, I, however went ahead

Mathri , also called as Matthi , is bay far one of the most famous and delightful tea time snacks loved by people of all age groups, especially in northern parts of India. Super crisp and flaky or as well we call it khasta , it is one of the must-make recipes at our home during the festive season. While normally, it comes in a circular shape, I tried it to give it a little twist this time by shaping it into spirals and flavoring it with whole lots of dried fenugreek leaves (kasuri methi) to lend it that extra zing. If you too are looking to make some interesting savory recipes this Diwali , do try it out. Though a little time consuming, in the end, it is well worth all the effort... Varki Methi Mathri | Spiral Mathri | Layered Crispy Fenugreek Crackers INGREDIENTS All purpose flour/ Maida - 2 cups Softened ghee - 4 tbsp Salt - as per taste Ajwain - 1 tsp Kasuri methi - 5 to 6 tbsp Red chili powder - 1/2 tsp Crushed black pepper - 1/2 to 1 tsp Chaat masala - 1/2 tsp Softe

Sabudana ki Khichdi finds its place amongst the most popular Indian breakfast dishes and that is commonly eaten during Navratri and Shivratri in Northern and Western parts of India. Needless to say, the tiny little sago pearls stir fried along with crushed peanuts, boiled potatoes and mild spices are fully packed with carbohydrates and make for a wholesome meal that leaves you energized and pepped up for the full day of fasting. With that being said, this khichdi is so tasty that you can even have when not fasting. Not to mention, it's also a perfect recipe for those who prefer vegan and gluten-free delicacies in their daily diet routine. Now, while the plain sabudana khichdi is undoubtedly quite delightful, this Hariyali Sabudana Khichdi is further more appetizing and packed with the subtle flavors of coriander and mint. Just give it a try and I am sure, you'll be hooked to this version too. Vrat Special - Hariyali Sabudana Khichdi INGREDIENTS Sabudana/Sago

If you ever go to a North-Indian restaurant, you would most often find Dahi ke Kebab listed on top of the snacks & appetizers section. Crispy on the outside and super-soft and melt-in-mouth on the inside with a delicious creamy texture, no doubt, they are every food lover's delight.  Authentically, if you talk about kebabs, you would not find bread crumbs used in them originally. And this held true even for the Dahi ke Kebab because as far as I remember 4 to 5 years back, if we ordered for these kebabs at a restaurant we would get the super soft textured kebabs without a crisp outer shell.  However, with time, I guess chefs modernized and tweaked the recipe a bit to give it that crispiness on the outside, which I believe makes these kebabs even more delectable. So, on the blog, today is that very same modernized recipe of Dahi ke Kebab...do try it out and I am sure you would be hooked to them.   Dahi Ke Kebab | How to Make Dahi ke Kebab | Dahi ke Kebab Recipe

Hi everyone, sorry for being away from the blog for quite sometime...was busy at the workfront so, could not catchup with you all.  Anyways, I wanted to share this post for a while as my gratitude to the lovely sponsors of the BarishKaChaiNashta contest that happened on Instagram a couple of months back. I just casually participated in the contest and to my utter surprise, was declared amongst top 3 winners for the same and was sent a beautiful hamper of Kehwa Tea as a gift by the hosts and sponsors. Loaded with almond flakes, dried rose petals, saffron strands, herbal tea leaves and whole lots of aromatic Indian spices, I was simply bowled over with its fresh, warm and comforting fragrance that decided to come up with an interesting recipe with it. Being an ardent tea cake lover, baking a warm aromatic tea cake with this beautiful Kehwa Tea was something that struck me instantly. The cake came out absolutely wonderful and got over in just under an hour. Still have a packet left o

KACHA GOLLA is a popular sweet or the mishti recipe from the state of West Bengal in India. Said to have originally originated in Bangladesh, where it is called as " PRANHARA ", this sweet is absolutely delectable and soothing on the tastebuds with its subtle flavors and sweetness. As the name suggests, Kacha, meaning raw, this recipe is made using fresh and raw chhena that is mixed with just a little amount of sugar, condensed milk and cardamom powder; and then rolled into milk powder resembling cute little snow balls..    As its the time of festivities in India with all major festivals knocking at the door, I thought it was the right time to try my hands on this beautiful recipe at home. I made a small batch first, but to my utter surprise it came out so well and delicious that it got over in a jiffy. Would be making it once again for the upcoming festival of Raksha Bandhan and Janmashtami... This is a perfect recipe for fasting too as it is so light on the palette an

Flavored with cardamom, saffron and topped with whole lots of nuts, Mawa Cake is a beautiful take on the traditional Indian mithais. As its the time of festivities; with Raksha Bandhan, Teej and Janmashtmi just around the corner, I wanted to make a typical Indian sweet or a dessert however, my heart was stuck on baking a cake....this cake studded with classic desi flavors, therefore, came out to be my ultimate choice. A perfect combination of both the worlds, it is good to celebrate any traditional Indian occasion or even as an everyday bake. What more? it doesn't even require any kind of frosting and can be enjoyed as is with a cup of tea or coffee... YOU MAY ALSO LIKE... Rajasthani Ghevar Mathura ke Pede Gulab Jamun Kesar Kalakand Cardamom & Saffron Spiced Eggless Mawa Cake INGREDIENTS APF/ Maida - 1 and 1/2 cups Super fine granulated Sugar - 1 and 1/4 cups Crumbled Khoya/ Mawa/ Milk solids - 100 grams  Olive oil - 1/2 cup Whisked curd - 1/2 cup Milk - 1/4 cup