Anshu's Food Odyssey

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

Gajak or Chikki is a recipe famous in different parts of India and is best enjoyed during winters as it has all the ingredients like gud (jaggery) and til (sesame seeds) which provide the much needed warmth to the body. Traditionally this healthy and wholesome recipe is cooked on the auspicious occasion of Makar Sakranti, which is also celebrated as Lohri in Northern parts of India such as Haryana and Punjab. Best part is, the crunchy brittle can be stored for months and can be enjoyed as and when need be. So, lets start with the ingredients and the recipe. Til Gud ki Chikki | Sesame Brittle INGREDIENTS While til/sesame seeds - 3/4 cup Crumbled gud/jaggery - 3/4 cup Chopped cashews and pistachios(optional) - 2 tbsp Water - 1 to 2 tsp Ghee - 2 tsp Til Gud ki Chikki | Sesame Brittle Til Gud ki Chikki | Sesame Brittle Til Gud ki Chikki | Sesame Brittle METHOD Start by dry roasting til along with chopped