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

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

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

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

Aloo Moongfali ki Sabzi is a mildly spiced side dish/vegetable that is perfect to go along with your meals. Being a  no onion-no garlic recipe , it also makes for a tasty contender to your fasting (upwas) platter. Additionally, it is very easy and quick to prepare and requires only a handful of ingredients. One can have it vrat ka dosa, vrat ki poori or even vrat ka thalipeeth; and if not fasting, it can be paired well with normal chapati, parantha and dal-rice. Aloo Moongfali ki Sabzi | Potato & Peanut Stir Fry | Vrat Special INGREDIENTS Boiled, peeled and cubed medium sized potatoes - 3 to 4 Coarsely crushed roasted peanuts - 1/4 cup Finely chopped green chilies -  2 to 3 Finely chopped ginger - 1 tsp Cumin seeds - 1 tsp Curry leaves - a few Rock salt - to taste Black pepper powder - 1 tsp Ghee or Peanut oil (or normal refined oil) - 3 tbsp Turmeric powder - 1/2 tsp Lemon juice - 1/2 tbsp Fresh chopped cor

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

I am a big pumpkin fan since my childhood days. Seriously, I love this vegetable in any form and the khatti meethi pethey ki sabzi is my absolute favorite. Coming to the halwa, my mum always used to make it during the Navratri fasting and its flavors, texture and aroma is something that I remember even till date. After I got married, pumpkin was a rare treat for me because none of the family members at my in-laws side liked this vegetable. Gradually, I too stopped making it. But, this time during Navratri, I thought making this divine halwa and remember my good old days. If you too are a pumpkin lover, this is a must for you to try as well. And don't worry, the recipe is very simple and easy and comes together in just few minutes. Kaddu ka Halwa INGREDIENTS Kaddu/Yellow Pumpkin/Butternut Squash (shredded) - 4 cups Sugar - 1/2 to 3/4 cup Milk - 1/4 cup Ghee/clarified butter - 4 to 6 tbsp Cardamom powder - 1/4 tsp Nuts (melon seeds, chopped almonds, chopped pis

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