Anshu's Food Odyssey

Chutney is an inseparable part of the Indian cuisine ; frankly speaking, a chutney on the platter not only adds a finger-licking goodness to the food but also takes the whole culinary experience a notch higher. Not to mention, there is an endless variety of chutneys that you would find on your gastronomic journey in India; head to Northern parts of the country and you would be treated with mouth-watering flavors of the ever vibrant Coriander and Mint Chutney, the luscious and creamy Coconut Chutney from South India on the other hand, needs to introduction. Having said that, there are many instances when these regular chutneys cannot be consumed, especially during the fasting days of Navratri , Shivratri and Janmashtmi, the famous Hindu festivals when the devotees during this time abstain themselves from eating certain ingredients like the regular grains, onions, garlic and many of the spices. As its the Chaitra Navratri going on and my husband is observing fast, therefore I have

Barfi or fudge is a quintessential sweet for any Indian festival be it Holi, Diwali, Janmashtami, Navratri or Eid. Traditionally, it is made using khoya/mawa or the milk solids that are flavored with a variety of ingredients such as cardamom, rose and saffron. Besides, fruit and chocolate based barfis are also getting very popular these days. However, the barfi that I am sharing with you today is a combination of khoya and almond paste that gives it a nice nutty flavour and texture. And the saffron surely lends it that beautiful aroma and golden hue making it all the more inviting. Not to mention, this barfi is perfect to indulge in during the fasting days. Kesar Khoya Badam Barfi Ingredients Almonds - 1/2 cup Milk - 3/4 cup Grated khoya/mawa - 1/2 cup Ghee - 1 tsp Sugar - 4 tbsp Kesar/Saffron strands - a good pinch Kewra/Rose water (optional) - 1 tsp Edible silver paper (warq, optional) Kesar Khoya Badam Barfi Other Similar Recipes from t

Sabudana Vada , also known as ' Sago Vada ' or ' Sago Cutlet ', is one of the most popular snacks from the Indian states of Maharashtra & Gujarat. These crispy vadas are made from a mixture of mashed potatoes, sago pearls and crushed roasted peanuts that is subtly flavored with a handful of curry leaves and few basic spices. The mouth-watering delicacy is most often relished during the festivals of Navratri , Shivratri and Janmashtmi when many of the Hindu patrons observe fast (vrat) and refrain themselves from having the regular grains including wheat and rice. Since, sabudana or sago doesn't count in regular grains, it makes for a perfect food substitute to satiate those hunger pangs during the fasting time. Additionally, the little white pearls are a rich source of dietary fiber and carbohydrates, consumption of which instantly leave you energized after a long day of abstainment from food. Having said that, it doesn't mean sabudana vadas ca

Kheer is one of the most famous and loved desserts in India; be it any festival or auspicious occasion such as Diwali , Holi , Eid or Raksha Bandhan , it is one delicacy that finds a top place on the festive menu . Having said that, kheer is of different types and can be made with varied ingredients depending on the occasion and the region. While the most traditional version of kheer that can be found across India is the kheer made with rice, yet there are other farali versions too that are often made during the festival of Navratris and the holy month of Shravan, when many Hindus observe fasts and abstain from having any grains in their meals . Amongst all the farali versions,  sabudane (sago pearls) ki kheer is byfar the most common and is literally enjoyed by anyone and everyone. I too am fond of this delicious kheer and make it whenever there's an opportunity. For past few weeks, I have started observing fasts on Thursdays and as an offering (prashad), I try to make som