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

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. Not to mention, it's also a perfect recipe for those who prefer vegan and gluten-free delicacies in their daily diet routine. Now, while the plain sabudana khichdi is undoubtedly quite delightful, this Hariyali Sabudana Khichdi is further more appetizing and packed with the subtle flavors of coriander and mint. Just give it a try and I am sure, you'll be hooked to this version too. Vrat Special - Hariyali Sabudana Khichdi INGREDIENTS Sabudana/Sago

I have always been an ardent fan of South Indian Style Dahi Vada or Thayir Vadai . The first time I had this lipsmacking curd and vada preparation was at the famous restaurant chain Sagar Ratna and trust me, I was completely bowled over with the mild taste of the dish. The crispness of lentil vadas, the subtle sweetness of yogurt and that delicious and aromatic tempering of curry leaves and green chilies lent the humble delicacy a unique medley of flavors. Not to forget, the crunch of boondi sprinkled on top was just to die for. Although I love our very own North Indian Style Dahi Bhallas too, but this variation in South Indian Style was such a lovely delight that I became a fan of it in no time. Reminiscing the Thayir Vadai preparation, I thought of making the same today but a farali version of it because I am observing the Navratri fasts . So, the lentil vadas in this recipe have been replaced with vadas made of samak rice, potatoes, sabudana and foxnut meal. Fried till

Come Navratris, and I am all set to go on a feasting mode 😁. While people fast during these 9 auspicious days, I am quite the opposite and love binging on an endless variety of gastronomic delicacies that leave my palate all satisfied and contented with their divine taste and aroma. And on my special Navratri menu, apart from 'Kuttu ke Pakode', 'Samak Pulav' and ' Sabudana Khichdi ', the recipe which takes the top position is this exotic " Kuttu ki Kadhi " that is off-course made using kuttu or buckwheat flour. Now what makes this kadhi even more interesting is its crispy pakodas (fritters) that are bursting with an added tartness and flavor of faalsas or black currants. Trust me, just a small addition of these tiny little balls of sweet-citric juices, elevate the taste and flavor of the kadhi to another level. If you have never made use of faalsas in such a way, try it now and I promise, you will not be disappointed. Coming to the recipe,