More Holi Recipes

DOSTI CHAPPATI (Indian Friendship Bread) Ingredients :

Dough for chapattis, made with two cups flour.
Oil

Preparation :

Pinch off two small pieces of dough, each about the size of a walnut. Roll out to a small circle, about three inch in Diameter. On one side of one circle, smear a little oil, put the other circle down on the oily side, press down lightly. Dust with dry flowers Roll out the two circles, now stuck together to a big circle, almost the size of your rolling board. This will be surprisingly easy to do since you have two together. Put the chapatti on the hot pan. When one side seems cooked, turn it over to the other side and bake. Press down gently with a clean cloth, if needed to ensure even cooking. Take the chapatti off the fire, and separate the two. They will pull off very easily because of the oil you smeared before cooking. Fold each chapatti into a triangle, and keep covered in a clean cloth till you are ready to eat. Makes about 20 to 22 chapattis.


PAKORAS

Ingredients :

Use any vegetable you choose. For example, you can use thinly sliced potato, or egg plant, cauliflower broken into florets, spinach leaves, or chopped onions.

250 gms of basan (chickpea flour)
1/4 teaspoon baking powder
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon chili powder
water

Preparation :
Mix basan, baking powder, turmeric, coriander and chili in a bowl. Add water, and stir to mix to a thick battered consistency. Dip vegetable pieces into the mixture, pick up, and deep fry in moderately heated oil, until golden brown. You can add as many dipped-dipped vegetables as your frying bowl allows. Drain the pakoras on absorbent paper, and serve hot with sauce.


BARFI (The Indian Sweetmeat)

Ingredients :
4 cups or 1 liter milk.
1/4 cup or 60gms sugar
1/2 teaspoon cardamom seeds
20 gms Pista or any other nuts
20 gms silver almonds

Preparation :
Place milk in a saucepan and bring to boil. Reduce heat to low, simmer for 40 minutes or until milk has a porridge like consistency. Stir frequently. Add sugar, stir over heat until dissolve. Add cardamoms, pista nuts, and almonds. Pour into a greased lamington pan, and cool. Cut into diamonds to serve
Serves 6 to 8.


STUFFED TOMATOES

Ingredients :
6 medium-sized firm tomatoes
1 Small Onion finely chopped
1 Clove garlic, crushed.
30 gms ghee
125 gms minced chicken
1 teaspoon curry powder

Preparation :
Step 1:
Cut a slice from the top of each tomato to form a lid, scoop out some of the inside and reserve.
Step 2:
Melt ghee in a frying pan, sauté onion and garlic, until tender.
Step 3:
Add minced chicken and curry powder, sauté for 5 minutes, or until brown. Add reserved tomato pulp.
Spoon mixture into tomato cases, replace lid, and place onto a baking tray. Bake in oven for 30 minutes, or until tomato case is cooked, but still retains its shape.
Serves 6.


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