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    19 Feb 2019
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    Home > IMG_2445 > IMG_2445

    IMG_2445 

    Anagha, 4 years ago 0 1 min read 11  

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    Welcome

    Hola I am Anagha, and welcome to my Kitchen.

    I love to eat and hence I love to cook. I love to travel and take pictures.

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    • Good morning 🌞 Pohe has to be my most favorite Indian breakfast. Many different ways to make it but I love mine with green peas, some potatoes and onions, topped with cilantro, fresh coconut and a squirt of lime. I love making Dadpe pohe, dahi pohe and even pohe cutlet. Versatile and easy to make, perfect for any occasion. I love these organic poha by @24mantraorganic. Each of the grain was fluffy and tasty. By the way this beautiful black bowl is from Khurja. #notsponsored
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    • I have been seeing some awesome posts showcasing various lentils and pulses on #worldpullupday by @rushinamg and others so thought of sharing my meal as well. Today's thali showcases a humble Marathi meal. Balanced meal that's full of protein, complex carbs and vegetables, with lots of nutrients. Daal Methya which is made using sprouted methi seeds(Fenugreek) and Toor Daal. It's very simply seasoned and does not have amy onions or tomatoes. Eating sprouted Fenugreek is a great way to include the bitter anti diabetic food in your diet. Spinach with garlic & green chilies, Mirchi Thecha with a kick of mustard seeds and soft roti. I just love how beautifully pulses and lentils get used in Indian cuisine and hope to try many such recipes.
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    • Blood Oranges are an amazing citrus fruit that's available only for a short time in spring. Believed to have originated in Siciliy, this beautiful fruit which has the skin with a pinkish hue and gorgeous ruby red interior. I love its unique flavor and try to use it as much as possible when its in the market. Blood orange marmalade, cakes and so much more. Today's recipe is for a blood orange upside down cake, and it's a sure shot showstopper. Blood oranges are paired beautifully with fennel to bring this dessert to the next level. I have a detailed recipe on the blog ( link in the bio). Give it a try before these beauties disappears from the market.
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    • Vada Pav, Misal Pav, Pav Bhaji or Kutchi Dabeli.. a good Pav is absolutely crucial. If you don’t get Pav where you live( like me) then this recipe is for you. Easy to follow and perfect Pav each time. No eggs make it a perfect choice for vegetarians too. It takes few mins to prep and some patience and voila you have a perfect Paav. I have a detailed recipe on the blog along with a step by step video on YouTube( link in the story and bio) . Check it out!
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    • Millet Salad Bowl The inspiration for this dish comes from the good old Indian comfort food, Khichadi. Typically khichadi is enjoyed with pickle and some sort of salad made from onions and tomatoes. You also have simple potato stir fry with this dish. It's also companied with some palm jaggery. . My favorite part of this dish was the dressing. Read all the way to find out why :) My salad bowl has all the components of the traditional meal with a little bit of twist.. Millet : The sprouted Pearl millet is cooked with turmeric, cumin seeds and a touch of asafoetida. Stir fry : I have used Jerusalem artichoke with a little bit of red chili powder and a lot of Haldi, I love the flavor of Jerusalem artichoke and didn't want do overseason. Scrub the artichokes, slice onions. Heat some oil in a pan, add turmeric,saute both the vegetables till done. Add salt and red chili powder. Fruit : Pomegranate seeds add a touch of tart and sweet and I love it. Pickle yogurt : The yogurt is flavored with because masala and drizzled with pickle oil. Whisk the yogurt with some pickle masala and salt. Mix and drizzle with pickle oil. Greens dressed: Peppery arugula leaves add the necessary freshness and salad component to the bowl. Dressing : Khichadi is not eaten without Ghee. So my salad dressing is made with Warm Brown Butter, palm jaggery, dash of Kasundi and lemon. Mix lemon juice, Kasundi and palm jaggery, when the butter melts, whisk it and add the lemon mixture. A touch of sea salt and you are set. A touch of sweet Since in winter often sesame is eaten, for crunch I have added a few pieces of sesame Gajag. I hope you enjoy my take on Millet salad bowl #feedfeed #food52salads
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    • Super foods have been a part of the good old Indian pantry, we just need to open the pantry. 🙂 Traditional Indian cooking not only paid attention to the properties of the food but married that with the season. The food made at festivals or rituals followed show immense knowledge of what the food has to offer and what our bodies need. In winter foods that are 'hot' are eaten to warm the body up. You will see abundant use of Jaggery, Bajra (Pearl millet), sesame during this time. Fenugreek which originally came from Afghanistan, is a power house. Used in treating diabetes, digestive problems, anti-inflammatory, the list just goes on and on. It's also gives to new Moms to help with nursing. Pearl millet, I will run out of space if I write all it's goodness. I am writing a detailed article on this and will share it soon. I wanted to showcase Fenugreek and Pearl Millet, one traditional and one a little new age recipe. So I have started with sprouting these both. If you are interested in knowing the recipes, let me know and I will share it.
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    • Sweet potato Dabeli Hasslebacks Once in while j am super happy with my kitchen experiments and this is one of them. Spicy Dabeli masala contrasts so well with sweet potato and then you and the pomegranate and peanuts and chutney and it's yummy. A dish full of goodness, taste and flavor. A dish that needs about 15 mins prep, 1 hour in the over and voila you have this sexy looking thing ready on the table. Recipe in the bio 😍 I am telling you, go to the market get the potatoes and just make this. You will love it. Have a fantastic weekend.
      338 18
    • I was not sure about posting for #10yearchallenge but seeing posts from @chefatulkochhar @gordongram @ranveer.brar etc I was inspired. So how did these 10 years treat me 1. Lot fitter 2. Happier 3. More Peaceful with Isha 4. Super inspired 5. Cook a lot more 6. Take better pictures 7. More countries traveled 8. Ate at many more incredible places 9. Made many new friends Last but not the least 10. Ever so grateful 🙏 for all of the above. I love how these 10 years have been, and looking forward to the next 10.
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