Anshu's Food Odyssey

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

Summers are here and for us, that means the kulfi season is full on. So, presenting to you my first kulfi of the season, the most easiest, simplest and creamiest Mawa Malai Matka Kulfi that needs just a handful of basic pantry ingredients! If you don't have the matkis, don't worry...just freeze them in any kulfi mould or a container that you may have and you are good to go....let's begin with the ingredients and then the recipe. Easiest and Creamiest Mawa Malai Matka Kulfi Easiest and Creamiest Mawa Malai Matka Kulfi INGREDIENTS Full fat milk - 1 liter Mawa (dried milk solids) - 1/4 cup Fresh cream - 2 tbsp Condensed milk - 200 grams or as per your sweet preference Elaichi (cardamom) powder - 1 tsp Almond and pistachio flakes, optional - for garnishing NOTE: You can flavour this basic kulfi mixture with any fruit pulp of your choice such as mango, chiku, sitaphal etc. Just make sure, you add the fruit puree once the mixture has cooled down to room tempe

So soft, delectable and absolutely melt in mouth, Dahi ke Kebab are one of the most loved and popular vegetarian appetizers served in almost every North Indian restaurant. While, authentically these kebabs either have besan (gram flour) or bread crumbs for the binding, however, when craving for these kebabs during fasting, you can't have them because of them having these grains. So, just so that I could enjoy these heavenly goodies in fasting too, I tried creating a farali version of them by adding makhana (foxnut) and sabudana flours instead of besan or bread crumbs for the binding. Trust me, they came out absolutely mindblowing and super tasty. If you too are someone who likes to fast and enjoy the delectable stuff at the same time, then this recipe is absolutely a must try.....  Farali Dahi ke Kebab | Vrat ke Dahi Kebab | Navratri Recipes INGREDIENTS Hung Curd -  1 Cup Grated Paneer - 1/4 cup Sendha Namak - as per taste Kala Namak - as per taste Sugar - 1 to 2 tsp F

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

Kuttu ka Atta (Buckwheat Flour) aur Samak ke Chawal (Barnyard Millet) ki Poori (Fried Puffed Indian Bread) is one of the most popular and delicious delicacies enjoyed during the Navratri festivities, especially in North Indian households. The poori is gluten free and makes for a wholesome meal for those observing fast (vrat/ upwas) during the nine day long festival.  At my home, my husband is a big Mata ke Bhakt and he observes fast for all the 9 days, taking meals only once a day. Therefore, I make sure, the one meal that he is taking is wholesome and delicious at the same time. This poori is kind of quintessential Navratri meal for us and I prepare it at-least one day out of the nine days. It can be paired with any farali sabzi of your choice; I however, usually serve it with either Khatti Meethi Kaddu ki Sabzi, Dry Dahi Masala Aloo or Rassedar Arbi Tamatar ki Sabzi. Offcourse, a bowl of curd is also a must on the thali.  Apart from this poor

Makhane aur Badaam ki Kheer is a delicious and creamy Indian style milk pudding made using foxnuts and almonds. Rich in proteins and calcium, this dessert is extremely nutritious and is often made during Indian festivals of Navratri , Ekadashi , Shivratri and other fasting days and vrat. Not to mention, Makhane aur Badaam ki Kheer is extremely simple and easy to make and is treat to both your palette and tastebuds. To make it, all you need to do is simply roast some makhana (foxnut) in ghee until crisp and then simmer it along with almond paste in the milk until it becomes a thick mixture. For a rich creamier texture of this pudding, make sure you use full fat milk. Also, you can use condensed milk as sweetener; it will give you even better results. I have, however, used sugar for the sweetness.  INGREDIENTS Full fat milk - 1 liter Makhana/foxnuts - 2 cups Sugar - 1/4 cup or as taste Soaked and peeled

Sabudana Kheer always reminds me of my childhood days when during Navratris, my Mum would make it as part of the fasting meal. The beautiful, thick, creamy and gooey pudding was always a treat for our palettes and used to get finished in no time. Even today, though I do not fast, I still try to make it at-least once every Navratri season apart from other delicacies like Sabudana Khichdi, Sabudana Vada and Kuttu ki Kadhi.  Sabudana Kheer Recipe | Sago Pudding  Sabudana Kheer Recipe | Sago Pudding  INGREDIENTS Full fat milk - 4 cups Sabudana - 3/4 cup Finely chopped nuts (almonds, cashews, pistachios) - 2 to 3 tbsp Raisins, optional - a few Sugar - 6 to 8 tbsp or as per taste Cardamom powder - 1/2 tsp Saffron strands - a few Dried edible rose petals (optional) - for garnishing You may also try other Navratri Recipes from the blog: Mango Sabudana Kheer , Sabudana Vada , Sabudana Khichdi , Samak ka Pulav , Farali Dhokla , Dahi Masala A