Anshu's Food Odyssey

Lychee or Litchi Lemonade is a quick and refreshing drink to soothe your senses in the sweltering summer heat. As we all know in India, summers bring with it, nature's tremendous bounty in the form of some amazingly delicious fruits such as Mangoes, Plums, Jamuns, Peaches, Apricots, Cherries and Lychees. And with all that goodness of these beautiful fruits around, I am always on a mission putting them to use in different drinks and beverages . Tried the Homemade Mango Frooti , Mango Iced Tea and Cherry Iced Tea lately and they were all loved by everyone in our family. This time, when we had a batch of lychees at home, after enjoying few of them, decided to make this rejuvenating lemonade with the remaining ones. Litchi Lemonade | Lychee Lemonade Recipe INGREDIENTS (serves 1) Lychees - 5 to 6 Sugar - 2 tbsp Lemon juice - 1/2 to 1 tbsp Black salt - a pinch Mint leaves - for garnishing Ice cubes - as needed Water - 1/2 cup Litchi Lemonade | Lychee Lemonade Recipe

This Mango Semolina Cake is an Indianised take on the much popular and delicious dessert from Middle East - Basboussa , the only difference being the absence of sugar syrup that is poured on the latter after baking. Instead, this cake uses fresh mango puree which makes it super moist and off-course super delicious. If you are a mango lover, I must say, this recipe is a keeper; plus it is super easy to make - all you need is few ingredients and just one bowl to mix the batter. So lets get started! Mango Sooji Cake | Mango Semolina Cake Recipe INGREDIENTS Fine Sooji/ semolina/ rawa - 1 cup Maida - 1/4 cup Desiccated coconut powder - 1/4 cup Fresh or Canned Mango puree - 1/2 cup (Reduce the quantity of sugar if using canned puree) Thick yogurt - 1/4 cup Oil - 1/2 cup Milk - 1/4 cup Powdered sugar - 1 cup Baking powder - 1 tsp Baking soda - 1/4 tsp Mango essence, optional - 1/2 tsp Mango Sooji Cake | Mango Semolina Cake Recipe METHOD Preheat the oven at 170 degrees C.

Mango Iced Tea is a refreshing and cooling drink to rejuvenate your senses in the scorching summer heat. As the name suggests, the drink is infused with the sweetness and deliciousness of mangoes, which makes it much more delightful than the regular iced tea . A very easy recipe, all you need is just few basic pantry ingredients and you are all set to enjoy a soul-soothing and preservative-free drink in the comfort of your home. If you are a mango lover and enjoy to try out new and easy summer drinks  made with mangoes, then this recipe is a keeper and worth bookmarking. MORE MANGO RECIPES - HOMEMADE MANGO FROOTI - MANGO PEACH LEMONADE Mango Iced Tea INGREDIENTS Ripe mangoes - 2 to 3 Raw mango or a sour variety of mango such as Sindoori - 1 Granulated sugar - 1/4 cup Lemon juice - 2 tbsp Black tea leaves - 1 tsp Water - 4 cups Mint leaves - a few Mango Iced Tea METHOD Wash, peel and cut the mangoes into cubes. Discard the pit. Blend the mango cubes to a fine puree.

Loaded with a medley of flavors - little spicy, subtly tangy and mildly sweet, Gujarati Kadhi is one of the most easiest and delicious kadhi recipes made across India. Though I grew up eating the classic Punjabi Kadhi Pakora that used to be made in our household quite often, however, in recent times, I must say, I have developed a certain fondness for this beautiful and comforting Gujarati Kadhi, which is not only tasty but also very light on the palette. Pair it with simple boiled rice or khichdi (as most Gujaratis do) and you are all set for a hearty meal.   To all those who are not aware what a kadhi is, it is basically a yogurt based curry thickened with gramflour and tempered with some basic Indian spices. The style of preparing the kadhi is slightly different in Northern and Western parts of India. The Punjabi Kadhi, which comes from North India, uses somewhat more quantity of gramflour compared to the Gujarati Kadhi, which has its origin in the Western India. That is the r

Idli is one the most popular breakfast options across India. While traditionally, it is made with fermented rice and lentil batter, now-a-days many instant idli variations made with healthy grains are getting popular too. Some of them include the instant oats idli, rava idli and ragi idli. You can find the oats and rava idli on my blog and I make them quite often, however, this time I thought of making the idli with daliya or the broken wheat and to my utter happiness, it came out absolutely perfect and spongy. If you too are looking for instant and healthy breakfast options to try, then I must say, this is the recipe you must go for. Instant Daliya Idli | How to Make Daliya Idli | Healthy Daliya Idli INGREDIENTS (makes 10 to 12 idlis) Daliya/ Broken Wheat - 1 cup Thick yogurt - 1/2 cup Water - about 1 cup Finely chopped green chilies - 1 tsp Finely chopped coriander - 1/4 cup Broken cashews - 8 to 10 Chana dal - 1 tsp Mustard seeds - 1 tsp Oil - 1 tbsp + grease idli mou

Lauki, also known as Doodhi/ Dudhi, Ghiya and Bottle Gourd happens to be a very underrated vegetable with a high nutritional profile extremely beneficial for our health. Being high in natural fiber as well as water content, it has a lot of cooling properties which help your system soothe and calm down especially in summers. At our home, though this humble vegetable is made in many different forms, however, there is one recipe made with lauki which is always high in demand and is made every other day. Yes! I am talking about Lauki ka Raita , which is not only healthy, refreshing and cooling to the palette but very delicious too. It can be paired along with any vegetable-dal-chapati combination. Also, it goes very well with pulaos and biryanis too. Do try it once and I promise, you are gonna hooked to it. Lauki ka Raita | Dudhi Raita  INGREDIENTS Yogurt, nicely whisked - 2 cups Grated bottle gourd/ ghiya/ lauki - 1 cup Fresh coriander leaves, optional - 1/4 cup Finely chopped

One of the most famous and by far my personal favorite amongst the  street foods of India is the ultimate crispy and karaari Aloo ki Tikki . Absolutely crisp on the outside with often a spicy filling inside made with chana dal or moong dal and served along with spicy mint-coriander and sweetened tamarind-jaggery chutneys, the aloo tikki is definitely a foodie's delight.  It's been almost 2 years that I did not happen to eat this lovely snack recipe from the streets of Delhi as I was dealing with quite a number of health issues and also being covid so much around, was avoiding the street food. Having said that, I did make the Stuffed Chana Dal Aloo Tikki just a couple of weeks back at home and thoroughly enjoyed it to my heart's content...if you also want to make the exact similar street style Aloo Tikki recipe, do check it out here .... Now as you know how much I am fond of the Aloo Tikki, I even tried its farali version that can be had in fast and I must say, this too