NEW RECIPE CONTEST 🗒️
Holi Special- Tyohar ka Khana💦🌈

Whether it’s Gujiya, Malpua, Dahi Bade, Sev, Kanji, Thandai, Mathri or Chaat, we want to see your amazing Holi Special creations!

Show us how you celebrate the festival of colours with delicious and traditional flavours this Holi!
🗓️ Contest Dates: 2nd March – 11th March
👉 Hashtag: #HOLI26
🏆 The Prize: The most outstanding holi tyohar recipes will be selected by https://www.instagram.com/ivegetariangirl and WIN awesome Prestige Surprises! 🩷
Hurry and Join the Big Holi ki Toli on My Kitchen Diaries Today!

#HOLI26




This Holi, I’m trading the traditional plate for a canvas of colors and textures. My Aloo Katori Chaat is a celebration in a bowl—crispy, golden \'katoris\' cradling perfectly spiced aloo pakoras, resting on a bed of vibrant chutney. It’s a burst of festive joy, plated with love and a dash of sunshine...Ingredients:::

2 medium  sized potatoes
6 to 7 garlic – small to medium-sized
1 to 2 green chillies
½ tbsp mustard seeds
1 pinch (hing)
⅛ tbsp turmeric powder
7 to 8 curry leaves
1 to 2 tbsp  chopped coriander leaves 
salt as required
1.25 cups gram flour (besan)
⅛ tbsp turmeric powder
1 pinch baking soda – optional
½ cup water or add as required
salt as required


Process::::

Grind all the green chutney ingredients with little water till smooth. Avoid making a watery chutney.Boil or steam potatoes in an Instant pot, pressure cooker or pan until they are completely cooked. Peel and then mash them with a fork in a bowl.

Crush garlic and green chillies to a semi-fine paste in a mortar-pestle.

Heat oil in a small pan. Add mustard seeds and crackle them. Then add curry leaves and asafoetida. Stir and fry for about 5 seconds.


Then add crushed garlic and green chilies paste, which have been crushed in a mortar-pestle. Add turmeric powder. Stir for some seconds
In another bowl, make a smooth and thick yet flowing batter from the besan, turmeric powder, asafoetida, a pinch of baking soda (optional), salt and water. Fry them small balls size .
Then make shape of  a katori with flour and cumin powder.  Fry till golden .

For asambling first put some green chutney in center of the plate . Now place the katori . Then add small potato balls . Add some chutney and home made chaat masala over . Make a beautiful edible flower with besan batter for decoration.  One fried mirchi on top . Some fresh flower and bundi for more decoration.  

#HOLI26


Delhi is all about chaat . Holi  is here so everyone favorite some delicious food .so what about all chaat in a plate but little new way .
Hope you all like it. 


Delhi  Special Chaat Platter 


 Vegetables Loaded Oats Chilla
Paneer Mix Vegetable Appam Pakora
Sweet Curd With Bundi 


Ingredients::::


 ½ cup Oats flour
 ¼ cup rava / suji
 ¼ cup curd 
¼ tsp turmeric 
¾ tsp salt
1 cup water
 oil, for roasting
 1 cup paneer, grated 
 1 carrot, chopped 
½ capsicum, chopped
 1 tomato, chopped
 3 tbsp sweet corn
 2 tbsp coriander, chopped
 ½ tsp salt 
 
Oats Vegetable Chilla
 Take the ground oats flour in a mixing bowl.Add ½ cup besan (gram flour).
Add ¼ teaspoon cumin seeds or carom seeds, ¼ teaspoon Kashmiri red chili powder and ¼ teaspoon turmeric powder.
Whisk to a smooth flowing consistency in the batter without any lumps. Break lumps if any while mixing batter.
Then drizzle ½ to 1 teaspoon oil on the oats chilla at the edges and all around. Skip oil if you want to prepare oil free chillas.
Continue to cook till the base gets light golden then flip using a spatula. 


 Mix Vegetable paneer Pakora


 In a bowl add all Chopped vegetables and paneer. Add little besan and water.
Mix all dry spices in it . Now take a appam pan ,pour some oil and little batter in it . Cook for both side . Your mix vegetables paneer pakora is ready to serve.         

#holi26
Malpua with rabdi

#Holi26
Dahi bada

#Holi26
Papri chat

#Holi26


Motichur Laddu 
Hey, Try this Motichur Laddu recipe, It is super easy and delicious.


 Ingredients: 
½ cup overnight soaked Chana Dal
 ½ cup Sugar 
5 tbsp Water 
Orange food colour 
2 tbsp Ghee Magaj seeds
 Cardamom Powder 
Pista


 Recipe: 
1) Blend soaked Chana Dal coarse without adding water. Then cook coarse chana dal in the cooker until 2 whistles. 
2) Fry this cooked mixture in ghee for 7-8 min and keep a side. 
3) In a pan add sugar and water. Mix well and bring the mixture to boil until 2 thread consistency syrup. Add food colour, magaj seeds and cardamom powder; mix it.
 4) In this syrup add fried dal and give a good mix. Keep this mixture aside for 1 hour. 5) Roll laddu from a mixture of the size and garnish it with pista.  

Holi Special – Gujiya & Mathri 💙 #Holi26
Holi ka asli maza tab hai jab ghar me mithaas aur namkeen dono ho 😍


Is baar banayi crispy Gujiya (maida, khoya, dry fruits, elaichi) aur crunchy Mathri (maida, suji, ajwain, kali mirch) – bilkul traditional festive flavours ke saath!
Rang bhi, swad bhi – Happy Holi 💕


#Holi26 #HoliSpecial #TyoharKaKhana #GharKaSwad

#Holi26
Shahi tukda roll

#Holi26
DhoklaChaat


 Holi special Dhokla Chaat: “Holi ke rang Dhokla ke sang” steamed and healthy fibre protein rich dhoklas as a party snacks perfect for this holi.

Cooking Time: 40 min. 
Serving: 3-4
Ingredients:
 Dhokla Batter: 1.5 cups short grain rice or Surati Kolam rice
 1/2 cup urad dal
 1/2 cup thick poha wash and soaked
 1 tsp fenugreek seeds
 Salt to taste 1 tbsp ginger paste 
1 tbsp green chilly
 **Soaked rice and dal along with fenugreek seeds in warm water for at least 5-6 hrs.
 **Drain water, grind with soaked poha to a medium thick coarse batter and allow to ferment for at least 6-7 hrs. 
** once ready, add ginger- chilly paste and salt to taste. Divide into three equal portions in a bowl. 
**For green colour: 2 tbsp spinach puree- blanched and puree spinach 
**For red colour: 2 tbsp beetroot puree - blanched and puree beetroot 
**For yellow colour: 1 tsp turmeric powder mix with 1 tsp water and 1/4 tsp oil  for chaat:
Sweet Dahi Green chutney as required
 Date tamarind chutney as required
 Red garlic chutney as required
 Pomegranate seeds and fine sev 
Fresh cilantro 
Method:
1. Fermented dhokla batter added ginger-green chilly paste and salt to taste.
 2. Divide batter into 3 equal parts 
3. First part add blanched spinach paste, mix well
 4. Grease dhokla plate, add fruit salt and water stirr well. Pour this into grease plate then place on a steamer. Allow to steam for 10-12 mins on medium high. 
5. Let it cool apply oil, demold and cut into cubes.
 6. Second part add blanched beet puree mix well 
7. Pour this on grease plate, add fruit salt and water stir well. Allow to steam for 10-12 mins on medium high.
 8. Cool, apply oil demold and cut into cubes.
 9. Third part add turmeric and water mixture, mix well Pour on grease plate, add fruit salt water allow to steam for 10-12 mins.
 10. Cool, apply oil demold and cut into cubes.
 11. Plating: arrange all 3 colour dhoklas on plate, drizzle dahi, green, red garlic and sweet tamarind chutney.
 12. Sprinkle pomegranate seeds, sev and fresh cilantro. 

#Holi26
Coconut Thandai Pudding
 This Coconut Thandai Pudding with China Grass (Agar-Agar) is a refreshing, fusion dessert perfect for festivals like Holi, combining the creamy texture of coconut pudding with the aromatic spices of traditional Thandai.
Coconut Thandai Pudding Recipe
Ingredients
For the Pudding Base:
• 10 grams China Grass
• 1 cup Water (for melting China Grass)
• 2 cups Thick Coconut Milk
• 1/2 cup Condensed Milk (Milkmaid)
• 1/4 cup Sugar or to taste
For the Thandai Flavoring:
• 3-4 tbsps ready Thandai Powder
To garnish
• fresh grated coconut- as per choice
• Chopped almonds and pistachios- as per choice
• rose petals - as per choice
Method
• Cut the China grass strands into small pieces and soak them in 1 cup of water for 15-20 minutes.
• Place the saucepan with soaked China grass (and the water) on low heat. Stir continuously until the grass dissolves completely into a clear liquid (approx. 5-8 mins).
• In a separate large saucepan, bring the coconut milk, condensed milk, and sugar to a gentle simmer (do not boil rapidly, or it may separate).
• Add the thandai powder to the milk mixture. Stir well to combine.
• Strain the melted China grass liquid directly into the milk mixture to ensure a smooth texture. Mix well for 1-2 minutes on low heat.
• Remove from heat and pour the mixture immediately into a pudding mould, plate , or individual serving cups.
• Let it cool to room temperature, then refrigerate for 1-2 hours until set.
• Unmould ,if it is set in moulds.
• Garnish with fresh grated coconut, almonds, pistachios and rose petals. Serve chilled.
Suggestion- Thandai Powder: If you don\'t have ready-made thandai powder, blend 10 almonds, 1 tbsp fennel seeds, 1 tbsp melon seeds, 4-5 peppercorns, and 3 cardamom pods into a fine powder.  

#Holi26
Rang biranga Baraf ka Gola
Rang biranga Baraf ka Gola is an ice popsicle. It is a much popular Indian street food. Crushed ice ball is soaked in different flavored syrups. It is quick and easy to make. This is loved by one and all, especially kid’s favourite and Holi  special .
INGREDIENTS
Rose syrup or any fruit sauce like strawberry or pomegranate – 8 tbsps or as required
Mango syrup-8 tbsps or as required
Khus syrup-8 tbsps or as required
A small glass / disposable glass
Ice cream sticks-4 or -as required
ice cubes- as required
INSTRUCTIONS
Take sufficient ice in a blender pot. Crush the ice finely .
Take the glass and add crushed ice to it. Press the ice gently.
When the glass is about half-filled, put ice cream stick to it.
Add more crushed ice.
When the glass is full of ice, press again gently.
Remove the ice ball from the glass.
Add your favorite syrup on it and enjoy baraf ka gola.
Note –we can top barf ka gola with rabri . 

#Holi26
Fruity Makhana Paneer Icecream popsicles
This recipe is a brilliant \"calcium hack\" for traditional ice cream. By using Paneer and Makhana (Lotus Seeds), we are essentially creating a frozen super food dessert that has the creamy mouth feel of a gelato without the heavy saturated fats of dairy cream. It’s vibrant, naturally colourful, and packs a serious nutritional punch. A creamy, nutrient-dense frozen treat made from makhana, paneer, and fresh fruit—no heavy cream required.
Ingredients
• Phool Makhana (Lotus Seeds)- 1 cup,
• Fresh Paneer)- - ½ cup,
• Low-fat or Toned Milk- 1 cup
• Almonds (soaked and peeled)- 10-12,
• Cashewnut powder- 2 tbsp.
• Powdered Sugar - 4-5 tbsp
• Kiwis 2
• Black Grapes-1 cup
• Strawberries- 1 cup
Method -
• Soak the lotus seeds , peeled almonds and cashew powder, in milk for at least 1 hour until they are soft and spongy.
• In a high-speed blender, combine the soaked makhana (with the milk), peeled almonds, cashew powder, sugar, and paneer. Blend until it reaches a silky, mousse-like consistency.
• Divide this white base into four equal portions.
• For white –Keep aside white portion blended .
• For Green: Blend the first portion with chopped kiwis.
• For Purple: Blend the second portion with black grapes.
• For Pink: Blend the third portion with strawberries.
• Set: Pour the colourful mixtures into ice cream moulds with chopped fruits . Freeze for 8-10 hours or until completely frozen.
• Serve: Dip the moulds in warm water for 5 seconds to unmould easily. Serve immediately . 

#Holi26
Coconut Thandai Panna Cotta, This fusion dessert, Coconut Thandai Panna Cotta, blends the refreshing, aromatic flavors of traditional Indian Holi-special thandai with the creamy, silky texture of an Italian Panna Cotta. By replacing dairy cream with coconut milk and using homemade thandai powder, this version offers a tropical, slightly lighter, and deeply aromatic experience, suitable for vegetarians. Ingredients • 400 ml Coconut Cream (or thick coconut milk) • 100 ml Coconut Water or Almond Milk • 1/2 cup Coconut Sugar or Stevia (to taste) • 4-5 tbsp Homemade Thandai Powder (almonds, cashews, pistachios, fennel, pepper, cardamom) • 1 tbsp Agar Agar Powder • 1 tsp Rose Water • Saffron strands (a pinch) • Chopped pistachios, dried rose petals, desiccated coconut to garnish –as required • 4 tsp -Thandai Powder for platter decoration Instructions • In a saucepan, combine the coconut cream, coconut water, sugar, and thandai powder. • Heat on medium-low, stirring continuously until the sugar dissolves and the mixture is well combined. Add saffron strands. Do not let it come to a rolling boil; just bring it to a simmer. • Add the agar agar powder and whisk continuously for 2-3 minutes to ensure it is completely dissolved. • Remove from heat and stir in the rose water. Let the mixture cool to room temperature. • Pour the mixture into round moulds or any serving bowl. Refrigerate for at least 4 hours or until completely set. • When completely set, unmould . • Top with chopped nuts, dried rose petals, and a sprinkle of desiccated coconut before serving. For platter decoration • -Place the fork face down (tines pointing down) in the center of the platter or across the rim. • Place a generous amount of thandai powder into your small sieve. Gently tap the sieve over the fork and the immediate surrounding area of the plate. o Aim to cover the entire fork and about an inch around it to ensure the shape is defined. • Carefully lift the fork straight up, avoiding any sideways movement that might smudge the impression. • Garnish the surrounding areas of the platter with rose petals and grated coconut to complement the thandai aroma.  

#HOLI26
Thandai Muffins
Holi special refreshing snack and ease to prepare can be made ahead, flavoured with festive essence thandai masala given modern baked twist which in result is healthy, tasty and loved by all age groups.
Cooktime: 25-30 minutes
Serving:2-3
Prep;
Thandai Masala
3-4 Almonds
4 cashews
3-4 Pistachios
3-4 Black peppercorns
1/2 tbsp Melon seeds
1 tsp poppy Seeds
1 tsp Fennel seeds
2-3 green cardamom
5-6 saffron strands
1/4 cup jaggery powder
3 tbsp Lukewarm water to soak above ingredients.


Muffins Ingredients:
1 cup whole wheat flour
1/4 cup jaggery powder 
1/4 cup unsalted melted butter
1 tsp baking powder
1/4 tsp baking soda
1/2 cup lukewarm milk
1/2 tsp Rose syrup


Method:
1. Soaked the thandai ingredients in lukewarm water for atleast 2 hrs. Strained the nuts and keep aside water, grin nuts to a smooth paste.
2.Preheat oven @180 deg C and lined the medium 6 cup muffin tray with muffin liners.
3.In a mixing bowl, add butter, thandai paste and rose syrup mix well.
4. Sieve the dry ingredients mix  into wet mixture combine mix well avoid lumps, to medium thick consistency, add milk to balance consistency.
5. Spoon batter into lined muffin tray fill till 3/4 tap it lightly surface it evenly, sprinkle pistachio and dry rose petals.
6. Bake for 20-25 mins once bake cooled down completely place on serving plate.
7. Garnish with pistachio powder, sliced almonds, dried rose petals and rose syrup.

#Holi26
 This Holi ,
I prepared Nariyal ki thandai ,because Holi is not complete without thandai to me.I gave my normal thandai a twist of fresh coconut.Fresh Nariyal Thandai (Fresh Coconut Thandai) is a refreshing, tropical twist on the traditional Indian Holi beverage. It combines the classic, aromatic spices of traditional thandai with the rich, creamy goodness of fresh grated coconut and coconut milk.
Fresh Nariyal ki thandai
Ingredients
For the Thandai Paste:
• 1/4 cup Freshly grated coconut
• 1/4 cup Almonds (soaked for 1–2 hours and peeled)
• 1 tbsp Melon seeds (Magaz) (soaked)
• 2 tbsp Poppy seeds (Khus Khus) (soaked)
• 8-10 Black peppercorns
• 1 tsp Fennel seeds (Saunf)
• 4-6 Green cardamom pods (Elaichi)
• 1-2 tbsp Dried rose petals
For the Liquid Base:
• 200 ml Whole fat milk (boiled and cooled)
• 2 cups Chilled coconut milk (fresh )
• 100-150 g Sugar or Misri (rock sugar)
• 1/2 tsp Rose water
• A few strands of Saffron (Kesar)
For Garnish:
• Slivered pistachios and almonds
• Fresh coconut slices
• Dried rose petals
• Crushed ice
Method –
In a blender, combine the soaked and peeled almonds, melon seeds, poppy seeds, fresh grated coconut, peppercorns, fennel seeds, cardamom, and rose petals. Grind into a very smooth, fine paste. Add a little water or milk if needed to make it creamy.
Mix this prepared paste into the 200 ml of boiled and cooled milk. Add the sugar and saffron strands, mixing well until the sugar dissolves.
Refrigerate the mixture for at least 1 hour to allow the spices to infuse thoroughly. Strain this mixture through a fine sieve or muslin cloth to remove coarse particles, ensuring a smooth, luxurious texture.
Stir in the chilled coconut milk and rose water to the strained mixture. Mix well.
Fill serving glasses with crushed ice. Pour the Fresh Nariyal Thandai over the ice. Garnish with silvered pistachios, fresh coconut slices, and rose petals.  

#Holi26
Steamed semolina (sooji) vada in beetroot kanji is a healthy, vibrant, and probiotic-rich twist on the traditional Holi snack. It pairs soft, oil-free semolina dumplings with a tangy, fermented drink made from beetroots, black mustard, and spices, providing a refreshing digestive boost and a stunning magenta color to the Holi feast.
Steamed semolina (sooji) vada in beetroot kanji
Steamed semolina (sooji) vada in beetroot kanji
Ingredients
For the Steamed Vada:
• 1 cup Semolina (Rava/Sooji)
• 1 cup Yogurt (Curd)
• 1/2 cup Water
• 1 tsp Ginger-green chili paste
• 1/2 tsp Fruit salt (Eno) or baking soda
• Salt to taste
• Oil for greasing the steamer
For the Beetroot Kanji:
• 1 cup Beetroot, peeled and grated or julienned
• 1.5 liters Water (boiled and cooled)
• 2 tbsp Black mustard seeds (Rai), coarsely ground
• 1 tsp Red chili powder
• 1 tsp Black salt (Kala Namak)
• Salt to taste
• 1/2 tsp Asafoetida (Hing)
Method
• -In a large glass jar, combine the water, grated beetroot, mustard powder, black salt, regular salt, hing, and red chili powder.
• Mix well and cover with a cloth.
• Let it ferment in a warm place for 3–4 days.
• Mix semolina, yogurt, water, ginger-green chili paste, and salt. Let it rest for 15 minutes.
• Grease the steamer plates. Add fruit salt (Eno) to the batter and stir gently.
• Pour into the steamer and steam for 10-12 minutes until fluffy.
• : Once the kanji is ready, add the steamed vadas into the beetroot liquid.
• Let them soak for at least 3-4 hours or overnight in the refrigerator.
• Serve chilled as a digestive drink/snack during Holi.   

#Holi26
  \"Rangeela paratha”
  \"Rangeela paratha” is Holi special - Flower -Shaped Baked Veg Paratha
Rangeela paratha”- Dekhne mein best khane mein super tasty
A creative twist on traditional stuffed flatbread, these parathas are designed to look like flowers with vegetables -filled petals. By baking them, the exterior becomes flaky and crispy. It is an excellent, nutrient-dense lunchbox option for kids. The whole wheat flour dough is stuffed with a savoury, finely chopped vegetable mixture, offering a fun way to eat vegetables. This recipe creates a visually appealing \"flower petal\" shaped paratha,
Flower-Shaped Baked Veg Paratha
Ingredients
For the Dough:
• 1cups Whole Wheat Flour (Atta) 
• 2tbsps butter or Oil+ 1 tsp melted butter
• Salt, to taste
• Water, for kneading (as needed)
For the Veggie-Cheese Filling:
• 1 cup finely chopped Carrot
• ¼ cup finely chopped Capsicum
• ¼ cup boiled corn kernnels
• ¼ cup Finely chopped Onions(optional )
• 2tsps Grated Mozzarella or Processed Cheese
• 1 tsp Ginger-Garlic paste
• 1Green chilies, finely chopped
• 1/2 tsp Garam Masala
• 1/2 tsp Chaat Masala
• Salt, to taste (adjust based on cheese saltiness)
To garnish- black pepper whole for eye
• tomato flower and micro greens as required
• Method
• In a bowl, combine whole wheat flour, salt, butter or Oil Gradually add water to knead into a smooth, soft, and pliable dough. Cover and rest for 15-20 minutes.
• In a separate bowl, mix all finely chopped vegetables and corn spices (garam masala, chaat masala, Ginger-Garlic paste chilies), and salt.
• Divide the dough into 4–equal balls.
• Roll a dough ball into a thin, large circle (about 6-7 inches).
• Place a portion of the stuffing in the centre.
• Using a knife, make 8 shallow cuts from the edge toward the center, without cutting through the center filling (this creates the petals).
• Gently lift each \"petal\" and fold it over slightly to expose the filling.
• stuff them vegetables mixture , individually, flatten slightly, and arrange them around a central dough circle, pressing the edges together before baking.
• Preheat oven to 200°C (400°F).
• Place the shaped parathas on a baking tray lined with parchment paper.
• Brush the top of each petal with melted butter or olive oil.
• Bake for 12-15 minutes or until the edges are golden brown and crispy.
Serve:
• Top each stuffed petal with ketchup dot .Place a tomato flower in centre .Garnish with green micro greens .

• Suggestion – If you don’t want to bake -cook on a hot, greased tava on low-medium heat, pressing down with a spatula until golden brown
•    

#Holi26
This Coconut Thandai Pudding

This Coconut Thandai Pudding with China Grass (Agar-Agar) is a refreshing, fusion dessert perfect for festivals like Holi, combining the creamy texture of coconut pudding with the aromatic spices of traditional Thandai. Coconut Thandai Pudding Recipe Ingredients For the Pudding Base: • 10 grams China Grass • 1 cup Water (for melting China Grass) • 2 cups Thick Coconut Milk • 1/2 cup Condensed Milk (Milkmaid) • 1/4 cup Sugar or to taste For the Thandai Flavoring: • 3-4 tbsps ready Thandai Powder To garnish • fresh grated coconut- as per choice • Chopped almonds and pistachios- as per choice • rose petals - as per choice Method • Cut the China grass strands into small pieces and soak them in 1 cup of water for 15-20 minutes. • Place the saucepan with soaked China grass (and the water) on low heat. Stir continuously until the grass dissolves completely into a clear liquid (approx. 5-8 mins). • In a separate large saucepan, bring the coconut milk, condensed milk, and sugar to a gentle simmer (do not boil rapidly, or it may separate). • Add the thandai powder to the milk mixture. Stir well to combine. • Strain the melted China grass liquid directly into the milk mixture to ensure a smooth texture. Mix well for 1-2 minutes on low heat. • Remove from heat and pour the mixture immediately into a pudding mould, plate , or individual serving cups. • Let it cool to room temperature, then refrigerate for 1-2 hours until set. • Unmould ,if it is set in moulds. • Garnish with fresh grated coconut, almonds, pistachios and rose petals. Serve chilled. Suggestion Thandai Powder: If you don\'t have ready-made thandai powder, blend 10 almonds, 1 tbsp fennel seeds, 1 tbsp melon seeds, 4-5 peppercorns, and 3 cardamom pods into a fine powder.  

#Holi26
Steamed semolina (sooji) vada in beetroot kanji is a healthy, vibrant, and probiotic-rich twist on the traditional Holi snack. It pairs soft, oil-free semolina dumplings with a tangy, fermented drink made from beetroots, black mustard, and spices, providing a refreshing digestive boost and a stunning magenta color to the Holi feast. Steamed semolina (sooji) vada in beetroot kanji Steamed semolina (sooji) vada in beetroot kanji Ingredients For the Steamed Vada: • 1 cup Semolina (Rava/Sooji) • 1 cup Yogurt (Curd) • 1/2 cup Water • 1 tsp Ginger-green chili paste • 1/2 tsp Fruit salt (Eno) or baking soda • Salt to taste • Oil for greasing the steamer For the Beetroot Kanji: • 1 cup Beetroot, peeled and grated or julienned • 1.5 liters Water (boiled and cooled) • 2 tbsp Black mustard seeds (Rai), coarsely ground • 1 tsp Red chili powder • 1 tsp Black salt (Kala Namak) • Salt to taste • 1/2 tsp Asafoetida (Hing) Method • -In a large glass jar, combine the water, grated beetroot, mustard powder, black salt, regular salt, hing, and red chili powder. • Mix well and cover with a cloth. • Let it ferment in a warm place for 3–4 days. • Mix semolina, yogurt, water, ginger-green chili paste, and salt. Let it rest for 15 minutes. • Grease the steamer plates. Add fruit salt (Eno) to the batter and stir gently. • Pour into the steamer and steam for 10-12 minutes until fluffy. • : Once the kanji is ready, add the steamed vadas into the beetroot liquid. • Let them soak for at least 3-4 hours or overnight in the refrigerator. • Serve chilled as a digestive drink/snack during Holi.   

#Holi26
 strawberry Makhana Paneer Icecream popsicles
This recipe is a brilliant \"calcium hack\" for traditional ice cream. By using Paneer and Makhana (Lotus Seeds), we are essentially creating a frozen super food dessert that has the creamy mouth feel of a gelato without the heavy saturated fats of dairy cream. It’s vibrant, naturally colourful, and packs a serious nutritional punch. A creamy, nutrient-dense frozen treat made from makhana, paneer, and fresh fruit—no heavy cream required.
Ingredients
• Phool Makhana (Lotus Seeds)- 1 cup,
• Fresh Paneer)- - ½ cup,
• Low-fat or Toned Milk- 1 cup
• Almonds (soaked and peeled)- 10-12,
• Cashewnut powder- 2 tbsp.
• Powdered Sugar - 4-5 tbsp
• Strawberries- 1 cup
Sauces to serve with –
• Strawberry sauce – as required
• Cape gooseberry (golden berry ) rasbhurry sauce –as required
Method -
Soak the lotus seeds , peeled almonds and cashew powder, in milk for at least 1 hour until they are soft and spongy.
In a high-speed blender, combine the soaked makhana (with the milk), peeled almonds, cashew powder, sugar, and paneer. Blend until it reaches a silky, mousse-like consistency.
Divide this white base into four equal portions.
For white –Keep aside white portion blended .
For Pink: Blend the third portion with strawberries.
Set: Pour the pink mixtures into ice cream mould with chopped strawberries .
Insert wooden stick in each mould while it is semi set .
Freeze for 8-10hours or until completely frozen.
Pour sauces over plate in holi play style and serve .
: Dip the moulds in warm water for 5 seconds to unmould easily. Serve immediately in plate with colourful sauces .  

  #Holi26
Strawberry -Makhana Paneer Icecream popsicles This recipe is a brilliant \"calcium hack\" for traditional ice cream. By using Paneer and Makhana (Lotus Seeds), we are essentially creating a frozen super food dessert that has the creamy mouth feel of a gelato without the heavy saturated fats of dairy cream. It’s vibrant, naturally colourful, and packs a serious nutritional punch. A creamy, nutrient-dense frozen treat made from makhana, paneer, and fresh fruit—no heavy cream required. Ingredients • Phool Makhana (Lotus Seeds)- 1 cup, • Fresh Paneer)- - ½ cup, • Low-fat or Toned Milk- 1 cup • Almonds (soaked and peeled)- 10-12, • Cashewnut powder- 2 tbsp. • Powdered Sugar - 4-5 tbsp • Strawberries- 1 cup Sauces to serve with – • Strawberry sauce – as required • Cape gooseberry (golden berry ) rasbhurry sauce –as required • Method - Soak the lotus seeds , peeled almonds and cashew powder, in milk for at least 1 hour until they are soft and spongy. In a high-speed blender, combine the soaked makhana (with the milk), peeled almonds, cashew powder, sugar, and paneer. Blend until it reaches a silky, mousse-like consistency. Divide this white base into four equal portions. For white –Keep aside white portion blended . For Pink: Blend the third portion with strawberries. Set: Pour the pink mixtures into ice cream mould with chopped strawberries . Insert wooden stick in each mould while it is semi set . Freeze for 8-10hours or until completely frozen. Pour sauces over plate in holi play style and serve . : Dip the moulds in warm water for 5 seconds to unmould easily. Serve immediately in plate with colourful sauces .  

  #Holi26
For me Holi is not complete without kanji wada . Steamed dal wadas in sweet and sour kanji is my favourite #holi special recipe. Dal wadas are non fried (steamed ) in sweet and sour kanji water. Even heart patient or calorie conscious people can relish it because steamed wadas are in place of fried wadas.   
Steamed dal wadas in sweet and sour kanji Ingredients – For the wadas • ¼ cup besan, • ½ cup moong dal without skin, • ¼ cup urad dal dhuli, • ½ tsp salt, water or sour curd as required, • 1 tsp fruit salt For kanji • -2tbsp rai powder, • 1/2 tsp black salt, • 1tsp salt, • 1/2 tsp red chili powder, • 1/2 tsp turmeric powder • ,2whole red chillies • pinch of asafoetida, • 1litre water, • 1tsp sugar or jaggery • For tarka-1/2tsp oil, • 1tsp mustard seeds, • a pinch of asafoetida, • fewcurry leaves, • 2whole red or green chillies. • Pomegranate seeds or boiled carrots or any vegetable or fruits to garnish Method - For the wadas • -Wash and soak both the dals for 6-8 hours. Grind coarsely in a mixie. • Mix the besan, salt, and Beat till smooth. Add the water ,if required to make a smooth thick batter. • Add the fruit salt, stir gently and pour immediately into the greased small ring moulds and cook in the steamer for 7 minutes.cool and keep aside . For kanji- • Mix both the salts, sugar or jaggery , red chili powder, asafoetida and rai powder. • Heat 1-liter water and pour in the jar. Keep the jar in sun for 4-5days or till done. Heat oil and add all the tarka ingredients. • Let them crackle. Pour the tarka in kanji water with prepared steamed wadas before 2-4 hours of serving . • Garnish with Pomegranate seeds or boiled carrots or any vegetable or fruits while serving . 

  #Holi26
Mahalabia, also known as Muhallebi, Muhalabia, Mahalebi, Mohallabiah, or Muhallabiyeh is a traditional Middle Eastern pudding made with milk, rice flour, sugar, and flavored with rose water. I gave this pudding a twist with flavour of thandai for celebration of Holi.
Thandai Mohallabiah with Rosy sauce
Ingredients-2 cups whole milk
¼ cup heavy cream
4tbsp cornstarch/cornflour or rice flour
2tsp thandai readymade powder or home made paste made with (almonds,saunf,rosepetals blackpepper a,melonseeds and cardamom )
1/2 cup granulated sugar, as per desired sweetness
1 tsp rose water/ or 1/4 tsp rose extract
For topping -½ cup prepared rose sauce
For garnishing
2 tbsp nuts of choice
Sweet betal leaves (optional )
dried rose petals( optional)

Method -For Rose sauce –Dilute 4 tbsps rose syrup with ½ cup of water and 1 tsp of cornflour and cook stirring constantly ,to avoid any lumps, till thick like sauce ,.Cool and keep aside for topping .
Add milk in a heavy-bottomed pan, add cream, followed with cornstarch, and sugar. Using a wire whisk, whisk the mixture very well. Make sure the cornstarch is not settled at the bottom of the pot Then, switch on the flame to medium heat.Cook the mahalabia pudding mix on medium heat, while continuously whisking the milk mixture until it begins to thicken, like a custard. This will take around 7-8minutes. Do not stop whisking, or else the cornstarch will settle at the bottom and burn, or the mixture may turn clumpy. (Continuous whisking until thickened is the only important step you need to follow while making this pudding.)
Reduce the heat to low, and continue whisking. When it coats the back of a spoon, it is done.
Remove the pot off the heat, add the flavorings like rose water and thandai powder or paste .Set aside to cool down for about 5 minutes.
Pour the mahalabia mixture into desired serving glasses . Cover the glasses with a cling wrap or aluminum foil, chill in the refrigerator for 5-6 hours or overnight for best results. Top with all ready prepared Rose sauce.
Garnish this delicious Middle Eastern milk pudding with 2 tbsp nuts of choice ,Sweet betal leaves (optional ),dried rose petals( optional).Serve chilled .
  

#Holi26
Corn mini idlies in Beetroot Kanji
Beetroot Kanji is traditional fermented, gut-friendly drink with a tangy taste and deep magenta color, often made in North India. Corn-Semolina Mini Idlis (Pink Idlis) is Instant, soft mini idlis made from semolina (rava), curd, and fresh beetroot puree, with a slight crunch from sweet corn. This recipe combines vibrant, nutritious beetroot-corn mini semolina idlis with the tangy, probiotic-rich fermented drink known as Beetroot Kanji. It is a visually stunning, healthy, and innovative twist on a traditional South Indian breakfast.
Beetroot Kanji (Probiotic Drink)
Ingredients –
• 1medium beetroots (peeled and cut into thin sticks)
• 1 litre water (boiled and cooled)
• 2 tbsp mustard powder (rai ka powder - coarsely ground)
• 1 tsp red chilli powder
• 1 tsp salt (or black salt for more tang)
• A pinch of asafoetida (hing)
Method
• -Add beetroot sticks, mustard powder, red chilli powder, salt, and hing into a glass jar.
• Pour in the water and stir well.
• Cover the jar with a muslin cloth or a loose lid. Keep it in the sun for 3–4 days for fermentation.
• Stir once a day. When it tastes tangy and deep pink, it is ready.

Corn-Semolina Mini Idlis (Pink Idlis)
. Ingredients:
• ¾ cup semolina (roasted)
• ¼ cup beetroot puree (blend 1 raw beet with green chilies/ginger)
• 1/2 cup sweet corn (coarsely ground)
• ¼ cup sweet corn
• 1 cup thick curd
• 1/2 tsp ginger-green chilli paste
• 1 tsp Eno fruit salt
• Salt to taste
• Water as required
Tempering (Optional):
• 1 tbsp oil
• 1 tsp mustard seeds
• 5-6 curry leaves
• 1 tsp urad dal
Method
• In a bowl, mix roasted semolina, curd, beetroot puree, ground sweet corn, sweet corn ,ginger-green chilli paste, and salt. Add water to make a thick, lump-free batter.
• Let the batter rest for 10-15 minutes.
• Heat oil, add mustard seeds, urad dal, and curry leaves. Pour over the batter and mix.
• Just before steaming, stir in 1 tsp Eno fruit salt. Pour into greased mini idli molds. Steam for 7-8 minutes.
• Let the idlis cool slightly before demoulding.
Serving Description
• Serve vibrant pink Mini Corn-Semolina Idlis directly into a bowl of chilled Beetroot Kanji. The earthy, sour, and spicy flavor of the kanji complements the subtle, sweet, and soft idlis perfectly.   

#Holi26
The Rice Paper Golgappa is a modern, viral, and healthier twist on the traditional Indian street food, Pani Puri and twist on the traditional Holi treat. It utilizes Vietnamese rice paper sheets to create a crispy, gluten-free shell that puffs up instantly when fried or air-fried.

Rice Paper Golgappa
Ingredients:
• 4-5 large rice paper sheets,
• water for soaking,
• oil for spray for air fryer
• 2 boiled potatoes (mashed),
• 1/2 cup boiled chickpeas/black gram,
• 1/2 tsp red chilli powder,
• 1/2 tsp chaat masala,
• salt to taste.
Pani
• 1 cup water,
• 1 sachet jaljeera powder OR mint-coriander paste,
• boondi (optional).
Method:
1. Take two large rice paper sheets and stack them together (stacking ensures a better, thicker crunch).
2. Dip the stacked sheets into a bowl of water for a few seconds until they become soft and pliable.
3. Place the softened sheets on a flat surface and use a small circular cookie cutter or a sharp-edged bowl to cut out small circles.
1. Lightly oil the circles and air-fry at 160-170°C for 5 minutes until crisp.
4. Make a small hole in the center of the crispy rice paper puri, fill with potato-chickpea mixture, dip into spicy Pani, and enjoy immediately.   

#Holi26
This Instant Bread Malai Gujiya is a quick, no-fry dessert that mimics the taste of traditional gujiya and rasmalai. Bread rounds are flattened, stuffed with a rich, creamy sweet malai-nut mixture, shaped into gujiyas, and then dipped in a light, fragrant saffron-sugar syrup.

Bread Malai Gujiya (No-Fry/Instant)
Ingredients
For the Bread Shells:
• 6-8 White Bread Slices (fresh)
• Water or milk (for sealing)
• For the Sweet Malai & Nut Stuffing:
• ½ cup Thick Malai (milk cream)
• 2-3 tbsp Powdered Sugar (adjust to taste)
• 2 tbsp Mixed Dry Fruits (finely chopped: almonds, cashews, pistachios)
• ½ tsp Cardamom Powder (elaichi)
• 1 tbsp Desiccated Coconut (optional)
For the Saffron Sugar Syrup (Chasni):
• 1 cup Sugar
• 1 cup Water
• 4-5 Saffron Strands (kesar)
• ¼ tsp Cardamom Powder
• For Topping/Garnish:
• 1 tbsp Pumpkin Seeds (roasted)
• 2tsps Dessicated coconut
• As required Glazed cherries halves 
Method 
• In a saucepan, mix 1 cup sugar and 1 cup water.
• Bring to a boil, then add saffron strands and cardamom powder.
• Simmer for 4-5 minutes until the syrup is slightly sticky (one-string consistency is not necessary, just sticky).
• Turn off the heat and let it cool down to warm/room temperature.
• Heat malai for 1-2 minutes until it softens.
• Mix in the powdered sugar, chopped dry fruits and cardamom powder.
• Let the mixture cool down completely before stuffing.
• Cut off the brown edges of the bread slices.
• Using a rolling pin, flatten each bread slice as thin as possible.
• Using a round cutter or a bowl, cut the bread into round shapes.
• Apply a little milk or water to the edges of the bread circle.
• Place 1 tablespoon of the prepared malai stuffing in the center.
• Fold the bread in half to form a semi-circle (gujiya shape) and press the edges firmly to seal.
• Dip the sealed bread gujiyas into the saffron sugar syrup for just 10-15 seconds (do not soak long, or they will break).
• Remove from the syrup and place on a serving plate.
• Top generously with roasted pumpkin seeds, glazed cherries , and desiccated coconut .

 #HOLI26 
Floret Sarson Ka Saag Corn Canapes 
For the corn cups/florets (base):1 cup maize flour (makki ka atta/corn flour) + ¼ cup wheat flour (optional for binding) Salt to taste Warm water to knead firm dough Oil for brushing/frying (or bake) Knead into firm dough → roll thin → cut & shape into small fluted/flower cups (use tart moulds or pinch edges) → prick & bake at 180°C for 12-15 mins or shallow-fry until crisp & golden. Cool completely.For the filling:Green chutney (blend coriander leaves, mint, green chilli, ginger, garlic, lemon juice, salt, little water into smooth paste) Optional: Add a touch of boiled mashed potato or hung curd for creaminess Assembly:Place a bed of chopped veggies on serving plate: tomato, onion, cucumber, capsicum, etc. (season lightly with chaat masala/salt/lemon). Arrange the crisp corn cups on top. Fill each cup generously with green chutney. Top with grated fresh coconut (or paneer/coconut flakes), a sprinkle of fine sev or boondi, and perhaps a tiny bit of pomegranate or more chutney. Garnish plate with marigold flowers or edible flowers for that festive look. Serve immediately so the cups stay crisp. Super quick to assemble if using ready canapés/cups, but homemade makki cups give that unique yellow color and flavor!Enjoy your Holi party starter!   

#Holi26 Baked Flower Samosa with tasty cheese and aloo stuffing


Here are the ingredients:
For Dough:
Whole Wheat Flour 1 cup
Salt to taste 
Ajwain - 1/2 tsp 
Oil - 3-4 tbsp 
Baking Powder - 1/2 tsp
1/2 boiled beetroot Puree
Water if required 


For stuffing:
2 tbsp Oil
1 tsp Jeera
A pinch of Hing/ Asafoetida
1 green chilli 
1 chopped onion
Green Peas 1/5 cup
1 tsp Jeera Powder 
1 tsp Coriander powder
1 tsp Anardana
1/2 tsp Dry Ginger Powder
1/4 tsp Turmeric Powder
1/2 tsp chilli powder
Salt to taste
1 tbsp Garam masala paste/powder 
5 Boiled Potatoes
Chopped Coriander leaves
1 tbsp dry Mint Powder


Sesame seeds - 2 tbsp
Grated Cheese - 50 gms (approx)
Oil for cooking
Steps:
1. Mix whole Wheat Flour, salt, ajwain,oil and baking Powder well until crumb like texture. Make Puree of 1/2 boiled beetroot and add into the flour mix. Add water if required and Knead a tight dough, cover & let it sit to rest for 10-15 minutes.
2. In a pan heat oil, add Jeera, hing, green chilli and chopped Onions. Saute for a minute then add green peas and cook until peas turns soft. Then add all the dry spices along with Garam masala paste. Mix it well and turn off the flame. Add mashed boiled Potatoes, coriander leaves and dry Mint Powder and mix well. Tasty stuffing is ready.
3. Make small balls of dough like a poori and roll it thin. Then apply sesame seeds on one side of thinly rolled poori and place grated cheese on the other side. Cover it with the other thinly rolled poori and press it well.
4. Cut it into four parts without cutting it from the middle. Then place the potato stuffing ball in middle and join the one part with the opposite direction part. Then join the edges of each petal. Repeat it with the other parts. Samosa is ready. Prepare all in the same way.
5. Drizzle some oil & airfry or bake at 160°C for 20 minutes or until crisp. Enjoy it with ketchup/ apricot chutney or any chutney of your choice.

#HOLI26

Dal Dhokli Ravioli




If pheti hui coffee can become Dalgona ,
If haldi wala doodh can become Turmeric latte,
Then
Our very own desi Daal Dhokli can also become Ravioli with creamy  lentil sauce. So this holi make our traditional dish with a twist .





INGREDIENTS:

FOR DAL:
Toot Dal: 1tbsp
Mung Dal :1tbsp
Masur Dal:1 tbsp
Channa Dal:1 tbsp.
Red chilly powder: 1.5 tsp
Coriander powder: 2 tsp
Turmeric powder: 1/2 tsp
Ginger garlic paste:,1/2 tbsp
Sugar: 1.5 tsp
Butter: 2 tbsp
Salt to taste

FOR RAVIOLIS DOUGH:

Gram flour (besan): 2 tbsp.
kasuri mathi 1/2 tbsp
tarmaric pinch of
Salt: 1/4 tsp
Olive oil :2 tbsp
Water to knead the dough

FOR STUFFING:

Soya crumble 1 cup
cumin powder 1 tbsp
coriander powder 1 tbsp
A pinch of salt
Oregano 1/4 tsp

Process ::::

Boil all Dals  by adding salt and turmeric. Keep aside to cool.
Make ravioli dough by mixing all ingredients and kneading a soft dough.
Prepare stuffing in a pan heat oil , add soya crumble, all spices and give a good mix . Make perfect spicy crumble of soyabean.

Roll the dough and cut circular raviolis using any bowl  or a cookie cutter.

Take one piece, place 1 tsp stuffing over it. Cover it using another piece. Seal the edges by pressing with a fork.

Prepare tadka for Dal by heating butter in pan.
Add  onion , ginger garlic paste and cooked.
Add dry masala and cook for another 3-4 minutes. Add boiled Dal. Now add 4 to 5 tbsp soya crumble in dal .
Now add soya Stuffed ravioli in dal. Cook for 5 minutes more .

For  plating first add dal then ravioli. And some crumble soya and dlice of tomato and peanut and fresh coriander .
Your Dal Ravioli ready to serve.

#HOLI26

\"MALAI GOBHI CHAAP\" by Khyaati Dabhi

Quick treats for Holi 🎨  

✅️ For full recipe do follow on Instagram @platedwithkhyaati

#HOLI26 @mykitchendiaries.official
@ivegetariangirl

This Creamy Chaap will make you forget paneer !! 🤤

Soft, creamy & full of flavour… 

One bite & you’ll say WOW 😋

Creamy, smoky & full of flavours 🤍🔥

Malai Gobhi Chaap made at home & tastes better than hotel style 😍

Perfect for parties, Holi special or weekend dinner 🍽️✨

📍Gondal, Gujarat 

Tag someone who loves chaap 👇
Do Like, Comment & Share ✅️


#malaiChaap #gobhichaap  #vegdelight #indianfoodblogger #vegetarianrecipes #holispecial #homemadefood #reelitfeelit #foodreelsindia #foodiesofinstagram #platedwithkhyaati by Khyaati Dabhi

#Holi26

#Holi26
Recipe name -dahi bhalle 
Ingredients:-
1) mung daal 1 cup
2)Udad daal 1 cup 
3)Salt as per test 
4) Ginger green chilli peast 1 spoon
5) oil fry karne ke liye 
6) card 2 cup 
7) sugar
9) green chutney 
10) red meethi chutney 
Recipe 
      Udad daal ko aur mung daal ko aadha ghante ke liye bhigona padta hai 
FIR donon ko अलग-अलग mixi ki jar mein dalkar Barik pisna padta hai 
Ab Jo Bator ban gaya hai usmein salt aur Ginger aur green chilli ka jo pest Hai vah dalkar unko acchi tarah Se mix karna hai 
Ab Jo Bator hai usko ek hi side per chalana hai jisse ki vah Bator ekadam fluffy aur soft ho jaaye 
Ab gas per ek pen mein oil garam hone ke liye rakhna hai 
Oil garam Ho jaaye uske bad Jo Bator Hai usmein se थोड़े-थोड़े portion oil mein dalne hain 
Dhimi aanch per hamen Jo bhale Hai dahi bhalle usko fry karna hai 
Ab acchi tarah Se fry Ho jaaye uske bad usko ek bowl mein garm Pani lena hai aur usmein dalne Hain 
5 minut garm Pani mein rakhne Hain FIR uske bad usko thande Pani mein dalne Hain 
Ab thande Pani Se hamen halke hathon se nichod ke ek bowl mein nikal lena hai 
Ab ek serving plate leni hai jiske andar hamen niche bhalle rakhne Hain 
Uske upar humne Jo sweet card yani ki sweet dahi banaya hai usko dalna hai 
Uske upar hamen red meethi chatni dalni hai uske upar green chatni dalni hai 
Uske upar hamen halki halki red chilli powder coriander powder aur thoda sa chat masala dalna hai 
Ab uske upar coriander leaves aur pomegranate dalna hai 
Ready Hai hamari dahi bhalle ki plate 
Yah hamari 
Holi ke tyohar mein yah ham har time yah dish banate hain 
Thank you

#HOLI26 3 tier Holi cheese cake For Cheesecake Base: 
1.5 cups digestive Biscuit crumb
 2 tbsps sugar powdered 
5 tbsps butter melted
  Ingredients for rose cheesecake layer:- 
1/2 Cup cottage cheese fresh 
1/4 cup yogurt thick 
1/2 cup whipping cream
  1/2 cup sugar 
2 tbsp rose sprup 
1 tbsps gelatin (bloomed in 1 tbsp boiling water) 
1 tbsp rose water 
2 tbsp rose petal 


 Ingredients for saffron cheesecake layer:- 
1/2 Cup cottage cheese fresh 
1/4 cup yogurt thick 
1/2 cup whipping cream 
 1/2 cup sugar 
1 tsp saffron soaked in warm 1 tbsp milk 
 1 tbsp gelatin (bloomed in 1 tbsp boiling water) 1/2 tsp vanilla bean paste
 1-2 tbsp pistachio


  Ingredients for Thandai cheesecake layer: 
1/2 Cup cottage cheese fresh 
1/4 cup yogurt thick 
1/2 cup whipping cream 
 1/2 cup sugar 
1/2 tsp cardamom essence 
3 tbsp thandai paste 
1 tbsps gelatin (bloomed in 1 tbsp boiling water)


 Instructions for cheesecake base:-
 In a bowl mix together the biscuit crumbs, sugar, and melted butter. Press onto the bottom of a well greased 8 inch spring form pan. Place in the refrigerator to set while you make the filling.


 Instructions for rose cheesecake (1 layer) :-
 In a blender blend cheese, yogurt, cream, sugar, gelatin mixture, rose petals and rosewater until everything is well incorporated. Now add rose syrup and give one more whisk. Pour the mixture into the biscuit base , smooth the top.Cover and refrigerate for at least 2-3 hours.


 Instructions for saffron cheesecake (2 layer):-
  In a blender blend cheese, yogurt, cream, sugar, gelatin mixture,vanilla bean paste and pistachio until everything is well incorporated. Now add saffron infused milk, and give one more whisk. And Pour the mixture on the first layer, smooth the top.Cover and refrigerate for at least 2-3 hours.


 Instructions for thandai cheesecake (3 layer):-
  In a blender blend cheese, yogurt, cream, sugar,cardamom essence and gelatin mixture until everything is well incorporated. Now add Thandai paste and give one more whisk. And Pour the mixture on the 2 layer, smooth the top.Cover and refrigerate for at least 2-3 hours. And finally Garnish with rose petals, pistiaco, saffron . And serve 

Chole Aloo Dahi Papdi Chaat
#Holi26
Chole Aloo Dahi Papdi Chaat is a flavourful,crispy,sweet and tangy street food and is  popular all over India.Simple kitchen staples are assembled to create a mouthwatering snack which is topped with chilled yogurt or dahi and drizzled with green and tamarind chutney. 
Ingredients:
1 cup chole( chickpeas) boiled
1 potato boiled and cubed
1 onion chopped finely 
1 tomato chopped 
1 small cucumber chopped 
1/2 cup thick yogurt 
1 tsp chaat masala
1 tsp roasted jeera ( cumin) powder
1/4 tsp red chilli powder 
2 tbsp sweet tamarind dates chutney
2 tbsp green ( pudina and mint) chutney
1 lemon
1 green chilli chopped finely 
As per taste salt
10-12 papdi
Method:
Soak chickpeas overnight. Next day pressure  cook it with  2 cups water, 1 pinch baking soda, and 1/2 tsp salt, upto 4-5 whistles. Open lid when pressure releases on its own.The chickpeas should be soft but not mushy.Set aside
Cube the boiled potato into small pieces.Chop finely, tomato, cucumber, onion and coriander. 
For making papdi:
Mix 3/4 cup maida with 1/4 cup wheat flour.Add 1/4 tsp salt, 1/4 tsp ajwain, 1/2 tsp baking powder, and 2 tbsp refined oil.Mix well and add 1/2 cup water gradually or as needed.Knead into a pliable dough.Cover and set aside for 10 minutes.Later Divide the dough into 3 parts and roll out a thin chapati.Prick with a fork and cut into rounds with a cookie cutter or lid.Heat oil and fry papdis in low flame till crispy and golden brown. Remove from oil and spread on a kitchen tissue. Cool and sprinkle chaat masala.and store. Optionally store-bought papdis may be used.
Add 2 tbsp powdered sugar to the chilled yogurt.Whisk the yogurt till smooth.Add some chaat masala, roasted cumin powder, red chilli powder, black salt and whisk till mixed well.Refrigerate.
For making chaat :
Spread a layer of boiled chickpeas.Add cubed potatoes, onion,cucumber and tomato.Arrange few papdis around the plate.Drizzle chilled yogurt.Top it with green and tamarind chutney. Sprinkle some lemon juice, chaat masala, black salt, roasted cumin and red chilli powder.Garnish with chopped coriander and serve chilled immediately. From sour to sweet, tangy to spicy,this chaat has all the flavours in one dish and perfect for any parties and special occasions like Holi. So dig in the flavours of this yummy chaat and relish with your loved ones !

Homemade Gujiya made with love for Holi 💛
Nothing feels more festive than the aroma of freshly fried gujiyas filled with sweet khoya and dry fruits.
Sharing my Holi special creation for the competition. Hope you all like it. 🌸
#holi26

Crispy Palak ke Pakore – a simple homemade delight 💚
Fresh spinach coated in a flavorful gram flour batter and fried till perfectly golden and crunchy. Perfect snack to enjoy with hot chai 😍
#holi26

#holi26
Chandrakala

- 2 cups all-purpose flour (maida) - 1/4 cup ghee or oil - 1/2 cup water (approx.) - 1 cup khoya (mava), crumbled - 1/2 cup sugar, powdered - 1/4 tsp cardamom powder - Oil for frying - Sugar syrup (1 cup sugar + 1/2 cup water) - Chopped nuts (almonds, pistachios) for garnish
1. Prepare dough with flour, ghee. 2. Make filling with khoya, sugar. 3. Shape into *semi-circular* pieces, seal edges. 4. Fry, then soak in sugar syrup. 5. Garnish with *almond* flakes (like in the image).

#holi26
#Gujiya

#Holi26
Moong dal chakli

#Holi26 Holi Special No-Fry Dahi Vada (Made in Idli Pan)
Ingredients
For the Vada
½ cup urad dal (soaked for 4–5 hours)
½ cup moong dal (soaked for 4–5 hours)
1 small piece ginger
1 green chilli (optional)
Salt to taste
¼ tsp black pepper powder
For the Dahi Mixture
2 cups fresh curd (dahi)
1–2 tbsp sugar (optional)
Salt to taste
Roasted cumin powder
Red chilli powder
For Garnishing
Tamarind chutney
Dhaniya–pudina chutney
Pomegranate seeds
Bhujiya sev
Beetroot puree (for decoration)
Chaat masala (optional)
Method
Soak the dal: Wash and soak ½ cup urad dal and ½ cup moong dal for about 4–5 hours.
Prepare the batter: Drain the dal and grind it with ginger and green chilli using very little water to make a thick batter. Add salt and black pepper powder. Beat the batter well so it becomes light and fluffy.
Prepare the idli pan: Grease the idli pan moulds lightly with oil.
Cook the vadas: Pour small portions of the batter into the idli moulds and steam them for about 10–12 minutes until they are soft and cooked.
Soak the vadas: Take the cooked vadas out and place them in warm water for about 5 minutes. Then gently squeeze out the extra water.
Prepare the dahi: Whisk the curd with salt, sugar (optional), and roasted cumin powder until smooth and creamy.
Assemble the dish: Place the soft vadas in a serving bowl and pour the dahi over them.
Garnish: Add tamarind chutney, dhaniya–pudina chutney, pomegranate seeds, bhujiya sev, and decorate with beetroot puree to give a colorful Holi look.
Why My Recipe is Special for Holi
My recipe is healthy because the vadas are not deep-fried and are made in an idli pan. The mix of urad dal and moong dal makes them soft and tasty, and the colorful toppings represent the joyful colors of Holi.

#Holi26
 Presenting my fusion dessert – Tropical Cannoli Gujiya with Salted Rabri Cream. Crispy cannoli-style gujiya shells filled with pineapple and smooth rabri cream. 
A perfect balance of sweetness, tanginess and creamy richness in every bite. ✨🍍🍽️
 Tropical Cannoli Gujiya with Salted Rabri Cream (2–3 servings) 🍍✨ 


1-Gujiya / Cannoli Shell


 Maida /whole wheat flour– 1 cup
Sesame seeds -1/4tsp
 Ghee / Oil – 1 tbsp
 Salt – 1 pinch Water – as needed 
Method: Maida, ghee aur salt mix karke tight dough banaye. 15 min rest kare. Patla belkar cannoli/gujiya shape me mould kare aur medium heat par golden crisp fry kare. 


2- Pineapple Filling Finely chopped


 pineapple – ½ cup 
Sugar – 1½ tbsp
 Butter – 1 tsp 
Chaat masala -1/4 tsp
 Mint powder –pinch
 Method: Butter garam karke pineapple add kare. Sugar daal kar 3–4 min cook kare jab tak halka thick ho jaye. End me mint powder mix karke cool hone de. 


3-Salted Rabri Cream 


Full cream milk – 500 ml 
Fresh cream – 2 tbsp 
Sugar – 1 tbsp 
Salt – 1 pinch
 Cardamom powder – pinch (optional) Method: Milk ko slow flame par reduce karke thick rabri banaye (about half). Sugar, cream aur pinch salt add karke smooth whisk kare taki piping consistency aa jaye. 


4-Assembly Fried cannoli shells me pehle pineapple filling daale. Upar se salted rabri cream piping se fill kare. Powdered sugar, cherry aur pineapple pieces se garnish karke serve kare. 🍒🍍

#Holi26
Salted Rabri Cream Dome with Paneer filled Crispy Gujiya lotus tart 
Ingredients -
Rabri Cream Dome


White chocolate -100 gm
1 cup homemade sweetened thick rabri
 1 pinch salt (sweetness balance karne ke liye) 


Gujiya Tart filling 
Paneer -100 gm chopped
Black pepper powder -1/4 tsp
Salt -1/2 tsp
Soye sauce -1/2 tsp
Lemon - 1/2 tsp
Mint leaves -3-4 chopped 
Honey - 1 tbsp
Method - Pan me butter, paneer cubs and masale daal kar ache ae mix kare then usme soye sauce, honey and mint and lemon daal dijiye and flame se hata kar cool kar lijiy.


Crispy Gujiya Petals


 ½ cup maida
 1 tbsp suji 
1 tbsp ghee 
pinch salt
 water for dough according to you 
oil for frying
 Plating fruit coulis / sauce brush 
stroke mint leaves  


Method


 1-Rabri Cream Thick rabri ko bowl me smooth whisk karo.white chocolate ko melt karke Silicone mould me brush se equally spred karke extra chocolate ko nikal do or shell ready karo then usme thick rabri fill karke fridge me 2–3 hours chill karo taaki dome shape set ho jaye.


 2-Crispy Gujiya Petals 
Maida, suji, ghee aur salt mix karke tight dough bana lo. Dough ko patla roll karke strips cut karo. Tart mould me set karo or baaki Strips ko fold karke petal shape bana lo. Medium oil me fry karo jab tak golden aur crispy na ho jaye , aap isse bake bhi kar sakte h 180° par 
3-  Plating Plate par sauce ka brush stroke design banao. Beech me rabri dome unmould karo. Dome ke around crispy gujiya petals arrange karo flower jaisa. Top par mint leaf aur edible silver se garnish karo.

#Holi26
Holi Special Stuffed Dahi Bhalla (Sweet & Tangy Surprise Inside)


Celebrate the festival of colors with this unique Holi Special Stuffed Dahi Bhalla. Soft lentil dumplings are filled with a delicious stuffing of paneer, raisins, cashews and grated paneer. When cut, the bhalla reveals a delightful surprise of honey-coated dry fruits that create a perfect sweet and tangy flavor. Served with chilled yogurt and traditional chutneys, this festive dish is creamy, flavorful and perfect for Holi gatherings.



Time
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings
4–5 servings
Cuisine
Indian Festive Cuisine
Ingredients
For Bhalla Batter
1 cup urad dal (soaked 5–6 hours)
Salt to taste
½ tsp cumin seeds
Oil for frying
For Stuffing
½ cup grated paneer
2 tbsp chopped cashews
2 tbsp raisins
2 tbsp honey
1 tbsp finely chopped dry fruits
Pinch of salt
For Serving
2 cups thick chilled yogurt (curd)
2 tbsp tamarind chutney
2 tbsp green chutney
½ tsp roasted cumin powder
Red chili powder (optional)
Black salt
Fresh coriander leaves
Extra chopped dry fruits for garnish
Instructions
Prepare the Batter
Grind soaked urad dal into a smooth fluffy batter. Add salt and cumin seeds and mix well.
Prepare the Stuffing
In a bowl mix grated paneer, cashews, raisins and chopped dry fruits. Add honey and mix gently.
Shape the Bhalla
Take a small portion of batter in your palm, place a little stuffing in the center and cover it with batter to form a round ball.
Fry the Bhallas
Deep fry the stuffed bhallas in medium hot oil until golden and crisp.
Soak in Water
Remove and soak them in warm water for 5 minutes, then gently squeeze excess water.
Prepare the Dahi Bhalla
Place bhallas in a serving dish and pour chilled yogurt over them.
Add Toppings
Drizzle tamarind chutney and green chutney. Sprinkle roasted cumin powder, black salt and chili powder.
Garnish
Top with chopped dry fruits and coriander leaves.
When you cut the bhalla, the honey-coated dry fruits filling comes out, giving a delicious sweet and tangy festive taste.
Nutrition (Approx per serving)
Calories: 210 kcal
Protein: 8 g
Carbohydrates: 24 g
Fat: 9 g
Fiber: 3 g

#Holi26 Strawberry Energy Delight: Sattu–Makhana Laddu &  Strawberry Dry Fruit Smoothie (Vegan) .
1️⃣ Sattu & Dates Energy Laddu
Ingredients
1 cup sattu (roasted gram flour)
1 cup soft dates (khajoor), seeds removed
2–3 tbsp ghee
2 tbsp chopped nuts (almonds, cashews, pistachios)
1 tbsp sesame seeds (optional)
½ tsp cardamom powder
Method
Roast the sattu
Heat 1 tbsp ghee in a pan and roast the sattu on low flame for 2–3 minutes until aromatic.
Cook the dates
Add chopped dates with a little ghee and cook for 1–2 minutes until soft and sticky.
Mix ingredients
Add roasted sattu, chopped nuts, sesame seeds, and cardamom powder. Mix well.
Shape the laddus
While the mixture is warm, take small portions and roll into round laddus.
2️⃣ Strawberry Makhana & Dry Fruit Smoothie (No Milk)
Ingredients
1 cup fresh strawberries (washed and chopped)
8–10 makhana (fox nuts)
6–8 almonds
4–5 cashews
2 dates
Method
Roast the makhana
Dry roast the makhana for 1–2 minutes until crisp and let them cool.
Blend the ingredients
Add strawberries, roasted makhana, almonds, cashews, and dates to a blender.
Blend until creamy
Blend well until it becomes a thick, creamy smoothie. The juice from strawberries helps in blending, so no milk is needed.
Serve fresh
Pour into a glass or bowl and enjoy immediately.
✨ 

Holi special rose khoya gujiya #Holi26

#Holi26 Nutri-Oats Power Pancakes (Healthy, No Atta & No Egg)
Ingredients
1 cup oats (ground into oat flour)
2 tbsp curd (yogurt)
2 tbsp chopped nuts (almonds, cashews, or walnuts)
1–2 dates (optional, for natural sweetness)
½ tsp baking powder
A pinch of salt
Little water to adjust the batter
1 tsp ghee or oil for cooking
Method
Prepare oat flour
Grind the oats in a blender until it becomes a fine flour.
Make the batter
In a bowl, mix oat flour, curd, baking powder, salt, and chopped nuts. Add a little water and mix to form a smooth batter.
Add sweetness (optional)
Add finely chopped or crushed dates if you want a naturally sweet taste.
Cook the pancakes
Heat a non-stick pan and lightly grease it with ghee or oil. Pour a small ladle of batter and spread slightly.
Flip and cook
Cook on medium flame until golden brown, then flip and cook the other side.
Serve
Serve warm with fresh fruits, honey, or nut butter.
✨ These Nutri-Oats Power Pancakes are fiber-rich, wholesome, and perfect for a healthy breakfast. 🥞🌱

#Holi26*Malpua with Rabdi Twist*
 Ingredients.... 5 bread, 2 bananas, 5 dates, 1/2 cup milk 1/2 teaspoon fennel, 5 peppercorns, Ingredients for Rabdi....... 1 liter milk, 5 dates, saffron, 1 teaspoon sugar, Crush red dragonfruit Orange syrup for serving I have made it by adding 1 teaspoon sugar to fresh orange and boiling it. Method...... Crush dates and bananas in a mixer with milk and make a paste. Add bread pieces to it and crush it. Make a batter. Add fennel and pepper to it. Put ghee in a non-stick pan and take out small Alpua. How to make rabdi... Boil milk on low heat till it reduces to half then add crushed dates and boil for 2 minutes then add saffron and sugar and let it boil for 5 minutes. The rabdi is ready. Now when the rabdi cools down, add some crushed red dragonfruit to it. And let some rabdi remain like that. Now put one malpua in a plate and pour orange syrup on it and pour the rabdi with dragonfruit then put another malpua and pour orange syrup on top and pour white rabdi and have prasad.

#HOLI26 Healthy and delicious, Khandvi is a light Gujarati snack made with gram flour (besan) and yogurt. To prepare it, take 1 cup besan, 1 cup curd, and 2 cups water in a bowl. Add ½ teaspoon turmeric powder, 1 teaspoon ginger-green chilli paste, and salt to taste. Mix everything well until the batter becomes completely smooth and lump-free. Pour this mixture into a pan and cook it on medium flame while stirring continuously so that no lumps form. After a few minutes the mixture will start thickening; keep stirring until it becomes smooth and spreadable. Quickly spread a thin layer of this cooked batter on the back of a plate, tray, or clean kitchen counter. Allow it to cool for 2–3 minutes, then cut it into long strips and gently roll each strip to form beautiful khandvi rolls. For tempering, heat 1 tablespoon oil in a small pan, add 1 teaspoon mustard seeds, 1 teaspoon sesame seeds, and a few curry leaves, and pour this tempering over the rolls. Finally garnish with grated coconut and chopped coriander leaves. Soft, melt-in-the-mouth Gujarati khandvi is ready to serve. 🌿

Holi mai kanji wade ka swaad chakha #Holi26

Recipe Name... Motichoor Sandesh Cup 
#Holi26


Ingredients...
 Besan... 2cup
 Pinch of salt 
Red food colour...2 drops (optional)
Roasted Watermelon seeds... 1tbspn 
 Water ...1 cup 
Oil for deep fry 
For Sugar syrup
 Sugar... 1 cup 
Water...1/2 cup 
For Sandesh...
 Mawa ...150gm
 Desiccated coconut...50gm 
Sugar... 50 gm 
Cherry for decoration
Method... 
In a mixing bowl take besan, salt & food colour. Mix it well & slowly add water to make a thick batter without any lump.
Heat oil & add small portion of besan batter using a spatula. Fry it well & make it little cool.
Then take all the fried besan in a mixing jar & coarsely grind it.
In a kadhai add sugar & water. Boil it well & make a semi thick syrup ( no need to make one string, just make a little sticky).
Add the grinded besan in syrup, cook it for few minutes,add watermelon seeds,mix it well & switch off the flame. Leave it for 15mins or till it will observe the syrup.
Make it little cool & then take some small mould. Fill the mould with some motichoor mixture leave the middle portion.
Keep it in fridge for sometime to set the cup.
In the mean time in a hot pan add sugar & leave it to make caramel. Within a few minutes it will start to melt & became red in colour. Gently add grated Mawa & desiccated coconut. Mix it well & cook it for few minutes. Make it little cool then.
Now take the motichoor cup & fill it with Sandesh topping with chopped cherry.
Delicious Holi dessert is ready to serve.   

#HOLI26 This 💫healthy roasted chana chaat 💫 is a quick, crunchy, and flavorful snack that needs very minimal cooking. In a bowl, combine roasted chana, finely chopped onions, tomatoes, green chilies, and small diced boiled potatoes. Add salt, red chili powder, turmeric powder, and chaat masala according to taste and mix everything well. Now prepare a simple garlic tadka. Heat a little oil in a small pan and add finely chopped garlic. Let the garlic turn slightly golden and aromatic. Pour this hot garlic tadka over the chaat mixture and mix gently so the flavors blend beautifully. Finally, add freshly chopped coriander leaves and squeeze fresh lemon juice on top for a refreshing tangy taste. Garnish with lemon slices and serve immediately for a delicious, protein-rich, and healthy snack🌻

Thandai Parfait 🩷💚🧡

Since thandai is such an iconic drink enjoyed during Holi, I wanted to bring those familiar flavours into a dessert. I created a chilled parfait using a rabdi base, infused with saffron, nuts, and warm aromatic spices that reflect the classic thandai profile. It’s served over colourful white chocolate crumb for a bit of crunch and finished with pistachios, almonds, and rose petals, capturing the colours and festive spirit of Holi.

Serves: 4 small parfaits
Preparation Time: 20 minutes (plus 2-3 hours for setting)

Ingredients:

For the Parfait:
- Milk (full-fat) - 2 liters
- Thandai masala - 5-6 tbsp
- Sugar - 6 tbsp
- Gelatin - 1 tbsp
- Water - 3 tbsp

For the Thandai Masala:
- Almonds - 4 tbsp
- Pistachios - 3 tbsp
- Black peppercorns - 1 tbsp
- Fennel seeds - 1 tbsp
- Green cardamom - 8 pods
- Melon seeds - 2 tbsp
- Poppy seeds - 2 tbsp
- Saffron - a pinch
- Dry rose petals - 2 tbsp
- Ginger powder - 1 tsp
- Nutmeg (grated) - 1/4 piece

For the White Chocolate Crumb:
- Caramelised white chocolate - 200g
- Food color - few drops

Instructions:

For the Parfait:
1. Soak gelatin in water for 5 minutes until it blooms.
2. Blend all the Thandai Masala ingredients into a fine powder.
3. Heat milk in a pan until slightly reduced, then add sugar and stir until dissolved.
4. Mix in the Thandai Masala and let it infuse for 5 minutes. Strain to remove coarse bits.
5. Stir in bloomed gelatin until fully dissolved.
6. Pour into a mold or ring and freeze for 4-6 hours until set.

For the White Chocolate Crumb:
1. Divide the caramelised white chocolate into batches and mix each with a different food color. You can use any color of your choice.

Assembly:
1. Spread the caramelised white chocolate crumb on a serving plate.
2. Unmold the Thandai Parfait disc and place it on top.
3. Garnish with slivered almonds, melon seeds, and rose petals.

#Holi26

     Basket Chat Puri


This is a popular Indian street food snack where crispy, cup-shaped puris are filled with a variety of tangy, spicy, and sweet ingredients. It is a holi savoury chaat. 


Serves: 4 
Preparation time : 20 min


Ingredients:


 Base & Fillings -
 10 pieces - Basket Puris (crispy flour cups) 
 2 pieces - Potatoes (boiled and cubed) 
 1 piece - Onion (finely chopped) 


 Spices & Seasoning-
 1 tsp - Red chili powder 
 1 tsp - Chaat masala
 1/2 tsp - Roasted cumin powder 
 Salt to taste 


Chutneys & Toppings-
 1/2 cup - Date & Tamarind chutney (sweet & tangy)
 1/2 cup - Garlic chutney (spicy)
 1/2 cup - Green chutney (mint/coriander) 
 1/2 cup - Fresh yogurt (plain/sweetened) 
 1/2 cup - Sev (thin crunchy gram flour noodles) 
 1/2 cup - Pomegranate seeds 
 Coriander leaves (freshly chopped)
 Boondi (small crunchy gram flour balls)


Instructions:


1. First boil the potatoes and mash them. Add salt and chilli to it. Mix well. Prepare the remaining ingredients.  2. Arrange the basket puri in a plate, put potatoes and onions in it. Then add green chutney, gali chutney, garlic chutney and curd. 
3. Now add chaat masala, cumin powder and sev on it then garnish the basket chaat puri with boondi, pomegranate seeds and coriander. 
4. The basket chaat puri is ready. Serve immediately.


#HOLI26

#Holi26
“This is my healthy non-fried Golden Garden Lauki Tikki, made with fresh bottle gourd and aromatic spices. It is lightly roasted to keep it nutritious yet crispy, served with fresh herb chutney for a refreshing flavour.”


Golden Garden Bottle Gourd Tikki (Non-Fried) 


Ingredients 
1 cup grated bottle gourd (lauki) – squeezed to remove excess water 
2 tbsp roasted gram flour (besan) 
2 tbsp bread crumbs or oat powder 
1 small boiled potato (for binding) 
1 tbsp finely chopped onion (optional) 
1 tsp ginger–green chilli paste 
½ tsp turmeric powder
 ½ tsp red chilli powder 
½ tsp black pepper powder 
½ tsp garam masala
 1 tbsp fresh coriander leaves (finely chopped) 
Salt to taste 
1 tsp oil (for roasting) 


Method -
Grate the bottle gourd and squeeze out all the excess moisture using your hands or a cloth. 
In a mixing bowl, combine the grated bottle gourd, mashed boiled potato, roasted besan, bread crumbs, ginger-chilli paste, chopped onion, coriander leaves and all the spices. 


Mix everything well to form a soft mixture. Shape the mixture into small round tikkis. Lightly coat them with bread crumbs for extra crispiness if desired. 
Heat a non-stick pan and brush it lightly with oil. 
Place the tikkis on the pan and cook on low to medium heat, turning occasionally until both sides become golden and crisp.
 Serve hot with mint-coriander chutney or yogurt dip.