Anshu's Food Odyssey

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

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

First of all I would like to thank Paarul for having invited me to her lovely space to share one of the recipes that I am passionate about; sookhey kale chane is one such delicacy that is close to my heart and comes from my Mum’s kitchen treasures. Hope you like it. Kale Chane or the dried black Bengal gram make for a rich source of protein, dietary fibre and folic acid, some essential nutrients that need to be part of your kids’ dietary routine. Having a low glycaemic index, they are also perfect for those suffering with diabetes as they help control and maintain the blood sugar level. Plus, for the ones who are looking to shed those few extra kilos, try making these legumes a part of your daily diet and you surely would see the results in just a few days. Coming to the recipes that you can make with dried black Bengal gram, I must say they are unlimited, especially in India because every region has its own way and style of cooking them. The recipe that I am going to share tod

Sabudana ki Khichdi finds its place amongst the most popular Indian breakfast dishes and that is commonly eaten during Navratri and Shivratri in Northern and Western parts of India. Needless to say, the tiny little sago pearls stir fried along with crushed peanuts, boiled potatoes and mild spices are fully packed with carbohydrates and make for a wholesome meal that leaves you energized and pepped up for the full day of fasting. With that being said, this khichdi is so tasty that you can even have when not fasting. It's also a perfect recipe for those who prefer vegan and gluten-free delicacies in their daily diet routine. So, without wasting much of the time, let's get started with the ingredients and method to make this yummylicious khichdi. Sabudana Khichdi | Sago Khichdi Ingredients 1. Sabudana/Sago - 1 cup (washed and soaked in 3/4 cup water for 5 - 6 hours) 2. Boiled potato (medium sized, chopped into bite size cubes) - 1 3. Green chilies (f