Anshu's Food Odyssey

Weekend dinners at our place are meant for some Non-Indian recipes, highly preferable being Thai, Italian or Chinese. This beautiful recipe of spaghetti in creamy broccoli, spinach and walnut sauce is something that was the showstopper on our table last Saturday night and was loved to the core by everyone in the family. The sauce of this spaghetti recipe makes for its fundamental ingredient. Loaded with spinach, broccoli and walnuts, its rich in vital nutrients such as iron, calcium, anti-oxidants and essential amino acids. The best part is, it comes together in no time and can be used in variety of dishes other than pasta. Use it as a spread on your favorite bread or have it as a dip along with nachos, chips or any other crispies. And oh! did I tell you, this sauce is very light in terms of calories as it is sans off the cheese and cream. So, if you are watching your weight and crave for some creamy pasta, this is just for you; enjoy it without any guilt. Spag

Arbi  or Taro Root and Palak combined together make for a yummilicious and highly nutritious vegetable curry that goes awesomely well with hot phulkas, chapatis, paranthas and rice. One of my most favorite curries, it comes together just under 30 minutes and makes for a perfect dish to be carried in school and office lunch boxes. Being excessively rich in fiber content, this arbi palak masala is great for those suffering from gut problems and dealing with diabetes. Additionally, palak or spinach in this recipe makes it a great contender for anemics and to-be mothers too. Health benefits apart, if you are looking to add some variety on your dinner table, it makes for a perfect recipe to be served and rest assured, it will be a hit with your family in no time. Don't agree? do give it a try and then thank me later ....😊    Arbi Palak Masala | Colocasia and Spinach Curry Ingredients Arbi/Colocasia - 200 grams Palak/Spinach (washed and shredded) - 1 cu

Jamun or the Indian Java Plum is one of the most nutritious and healthiest fruits available during summers in India. The purple fruit is known to aid in digestion, also keeping you at bay from the harsh sunstroke that is common during summer months. Jamun is extremely good for people suffering from diabetes as it helps keep blood sugar levels in check. Having endless number of health benefits, Java Plum  surely makes for an ideal choice to be used in myriad of dishes. Being summers, the best recipe that I could think of making use of Jamuns is this beautiful lip-smacking panna which is loaded with subtle flavors of mint and roasted cumin powder. A power-packed cooler, it is an instant refresher and energy booster. Do try it out to benefit from its exceptional nutritional values! Other summer drinks that you may like are the MANGO PEACH LEMONADE , AAM KA PANNA , ROSE & ALMOND LASSI ,  PEACH POMEGRANATE & ROSE AGUA FRESCA and LYCHEE & CHERRY LEMONADE

This Quinoa Pulao is a healthier version of the much famous Mumbai Tawa Pulao , which is made using quinoa instead of rice, thus imparting it with more health and nutrition. The delicious pulao is incredibly chatpata as it is spiced with the pav bhaji masala and a dash of lemon juice. A complete meal in a bowl, loaded with vegetables and the super food, quinoa, it makes for a great choice if you are looking to shed few extra kilos or simply want to improve your diet pattern by reducing those extra carbs. The best part is, the recipe doesn't compromise on taste and leaves you asking for more. Don't trust me? Try out for yourselves and do leave me a feedback...  Mumbai Tawa Pulao with Quinoa Ingredients Uncooked quinoa - 1/2 cup Water - 1 cup Finely chopped onions - 1 (medium sized) Finely chopped garlic - 2 to 3 cloves Finely chopped ginger - 1/2 inch Finely chopped carrots - 2 tbsp Finely chopped French beans - 2 tbsp Finely chopped green c

Overnight Oats ! Well, if you are hearing this term for the first time, let me start by giving you a quick introduction about the same. Overnight Oats is nothing but an easy, no-cook version of the oatmeal that is more like a dessert, so much tastier, creamier and denser than the regular stove-top cooked hot oats. Served chilled straight from the refrigerator, it makes for a wholesome meal to relish during summers. Not to mention, its quite a versatile dish in terms of flavorings; one can flavor it with fresh fruits of their choice, chocolate, Nutella, or just plain simple nuts and seeds. My version of this overnight oats comprises of a simple base topped with a couple of tablespoons of fresh mango puree, some chopped peaches and cherries and a sprinkle of sliced almonds and pistachios. You can go for the same base recipe and top it with any fruits that are in season; let me tell you creativity is the key here. So, make your brains do some exercise to come out with some inter

Come summers and the demand for cold drinks, juices and mocktails at our home shoots up dramatically. Mango Peach Lemonade is something that was on my mind for quite a while but due to some family commitments, was not able to make the same. Finally, got the opportunity to make this beautiful sunshine drink over the weekend and to my surprise it came out outstandingly awesome. Did I tell you, it got over in just a day? Well! I had made two big pitchers of it and me and my husband finished both the pitchers in just few hours. Extremely delicious and satisfying, it is a go-to recipe if you are planning a party over the weekend and want to serve some beautiful homemade drinks to your guests. Not to mention, its absolutely color, preservative and alcohol free, so a perfect option to serve to kids as well. What say???  Mango Peach Lemonade | Virgin Mango Peach Lemonade Ingredients Fresh mango (peeled, cut into small cubes) - 1 cup Peaches (peeled, pitted and

This beautiful Black Forest Trifle is a delightful take on the classic Black Forest Cake , filled with layers of delicious and moist chocolate crumb, dollops of whipped cream and fresh cherry compote. I had this dessert on my mind for quite some time and was just waiting for the cherry season to arrive so that I could whip up the fresh cherry compote to use in the pudding. As soon as I saw these tiny little ruby fruits in the market last week, I picked up my first batch and was soon in the kitchen making the compote. Trust me, the aroma of cherries bubbling in the sugar syrup along with star anise was simply out of the world that transported me to a food heaven. Once the compote was done, I cooled it down in the refrigerator for a couple of hours; the rest of the assembling was quite simple because I already had few pieces of chocolate brownies lying in the refrigerator. All I had to do was whip up the cream and assemble the pudding in layers.  Black Forest