Tikha Gathiya (Teekha Gathiya) is a popular gujarati tea time snack. Gathiya is a spicy and crunchy deep fried savoury. It is an excellent snack for kids lunch box and during travel. Ingredients: Gram flour – 1 cup Ajwain – 1/2 tsp Black Pepper Powder – 1/2 tsp Baking soda […]
Holi is the seasonal festival which celebrates the month of falgun and the coming of spring. Holi is a festival of colours. At midnight, before the festival, great bonfires are made and coconuts and seasonal fruits are offered to the fire. Though any sweets can be eaten on this festival, some are typical. Sugar batashas or garlands of sugar discs are worn by merrymakers who throw colours at each other as a sign of rejuvenation and joy.
Rasgullas are a very popular and traditional Bengali sweet made with paneer and dipped in a sugary syrup. Often made during weddings, festivals and special occasions, rasgullas (or roshogollas) are regarded as “King of Indian Sweets”. Ingredients: Paneer – made from 500 ml milk Water – 500 ml Sugar – […]
A special Holi recipe from Rajasthan. Ingredients: Bhang Leaves – handful, tender (or use 1 tsp Bhang Seed Powder) Potato – 1, chopped Onion – 1, chopped Brinjal – 1, chopped Cauliflower – 1 cup, chopped Gram Flour – 1 cup Red Chilli Powder – 1 to 2 tsp Oil […]
A popular North Indian chaat dish made during festival occasions. Similar to the South Indian Curd Vadai, this Dahi Bhalla (as it is also known) is popular during Holi fesival. Ingredients: Split Urad Dal – 1/2 cup, soaked for 1 hour Asafoetida Powder – a small pinch Ginger – 1 […]
Shakkarpara or Shankarpali is a perfect tea time snack and often made during diwali or any other festive occasions. It is a crispy and crunch biscuit like snack these Shakkarpara (or Shankarpali) can be prepared any time of the year. Ingredients: Atta / Maida Flour – 2 cups Cardamom […]
Aloo ke Gutke (Mustard flavoured Potatoes) is a traditional food of Uttarakhand.
Therattipal – Popular South Indian Milk Sweet
Papri, not to be confused with Papri Chaat, are traditionally made in Mathur homes during Holi and Diwali. They must be rolled out as thinly as possible and the larger you make them the greater is the skill required in the rolling and frying process.