Anshu's Food Odyssey

Arbi ke Patrode as called in Hindi, Patra in Gujarati and Alu Vadi in Marathi, whatever you name them, these colocasia fritters make for an uber delicious snack to be munched anytime of the day. The vegan, gluten free and  savory fritters are made using leaves of colocasia or taro root, which are smeared with a thick gramflour batter, stacked on top of each other, rolled, steamed and finally tempered with aromatic spices like mustard seeds, curry leaves and white sesame seeds. Arbi ke Patrode Recipe | Patra Recipe | Alu Vadi Recipe | Colocasia Leaves Fritters Please note that colocasia leaves or arbi ke patte are mostly available during the monsoon season . And don't you think that perfectly adds to the monsoon fun leaving you with yet another beautiful variant of fritters to enjoy with that hop cup of evening tea, while simultaneously soaking your soul in the lovely weather and pitter patter of the rain drops pouring in the balcony?  I am sure by now, you

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

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

Coconut Chutney , also known as 'Thengai Chutney'  is one of the most quintessential parts of the South Indian cuisine . Creamy, luscious and flavorful, it makes for a delightful accompaniment to Idlis, Vadas, Dosas or even Curd Rice and Lemon Rice . While most of the time, I make this chutney plain and simple, there are also times when I try to give it a special touch by adding a little chana dal to it. Trust me, this simple variation in the chutney not only adds a great texture but also lends it a beautiful flavor. And it wont be an exaggeration if I say that often this chutney vanishes off our table much faster than the main dish like idli or dosa; having experienced this situation twice in the past, now I generally try to make this coconut chutney in a big batch so that it stays for at-least a day or two and we can enjoy it to our heart's content. A little tip for my vegan friends; I normally add a little curd/yogurt to my coconut chutney but being vegans, y

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

Mirchi Vada is a popular street food from the colorful state of Rajasthan in India. A bit spicy with tongue tickling flavors, it is made by first stuffing the de-seeded green chilies with a delectable potato filling, coating them with a seasoned gram-flour batter and then deep frying to get one of the most yummilicious snacks on earth. Generally served with green and tamarind chutneys on the side, it is quite an addictive stuff and makes for a perfect recipe to go with a cup of hot tea, especially on chilled winter evenings.  Don't get intimidated by the fact that this snack is made with green chilies because the chilies that generally go in making these fritters are actually one of the most mildest of the varieties (called the Bhavnagari Chilies), plus they are de-seeded to get rid of all the heat. A little tip for the ones living out of India and who cannot lay their hands on Bhavnagarai Chilies, they can make these fritters using the jalapeno peppers; just de-seed the pe

Khaman Dhokla is one of the most popular Gujarati snacks that is made with gram flour (chickpea flour) and which makes for a quite healthy and nutritious option to satiate those sudden hunger pangs. Owing to its steamed cooking style, it is also a guilt-free choice, perfect for the weight watchers and those looking to shed few extra kilos. Needless to say, made using chickpea flour, it is gluten-free and provides for an ideal snacking option for the ones sensitive to gluten. Technically speaking, Khaman and Dhokla are two different snacks; the latter one originally made from a batter of chana dal and rice fermented overnight. As fermentation is a bit time taking process, Khaman comes to the rescue and provides for an instant substitute with no fermentation hassles. Absolutely soft and spongy, plus loaded with a medley of flavors: a bit sweet, bit tangy and bit spicy, it is one of my go-to recipes when it comes to satiating my taste buds asking for some " chatpata snack