Christianity Recipes

Thanksgiving Dinner food |Thanksgiving recipes meal

Thanksgiving Recipes : Roast turkey with lemon & garlic

Thanksgiving Dinner recipe | Thanksgiving food

A serving dish with crispy-skinned roast turkey with lemon & garlic
    • Prep:30 mins
    • Cook:3 hrs and 25 mins
    • Plus resting and up to 2 days brining
  • Easy
  • Serves 8

Love crispy skin on roast turkey at Christmas? You’ll be fan of this recipe, which uses storecupboard ingredients to make a festive favourite even more special

Nutrition: Per servingNutrientUnitkcal679fat33gsaturates14gcarbs2gsugars1gfibre0gprotein94gsalt4.8g

Ingredients | Thanksgiving Turkey food recipes

  • 5-6kg oven-ready turkey, neck and giblets removed and kept for the gravy
  • 1 onion, halved
  • 1 lemon, halved (save the zest for the butter)
  • whole bulb of garlic, halved

For the salt mix

  • 2 tbsp sea salt
  • 1 tbsp thyme leaves
  • 1 tsp peppercorns

For the butter

  • 100g butter
  • 4 tbsp vegetable bouillon powder (we used Marigold)
  • 1 lemon, zested (from the lemon for the turkey)


  • STEP 1Up to two days ahead, make the salt mix by grinding the salt with the thyme leaves and pepper in a spice grinder or using a pestle and mortar. Sit the turkey in a roasting tin and gently push your fingers under the skin, starting from the neck, until you can push your whole hand in down the length of the breast. Take care not to tear the skin.
  • STEP 2Season the bird all over with the salt mix, inside and out and under the skin. Leave the turkey in the tin, breast-side up, and put in the fridge for up to two days – the longer you salt it, the more succulent the turkey will be. For the crispest skin, leave the turkey uncovered so it dries out, but loosely cover it if you prefer.
  • STEP 3Tip the butter, vegetable stock powder and lemon zest into a small bowl and mix until completely combined. Cover and chill. Can be made a few days ahead or frozen, wrapped in cling film, for one month.
  • STEP 4Remove the turkey from the fridge an hour or so before you want to cook it. Remove the butter from the fridge to soften. Heat oven to 180C/160C fan/gas 4. Work out your cooking time based on 40 mins per kg for the first 4kg, plus 45 mins for every kg after that.
  • STEP 5Use your hands to spread the butter under the skin so that it covers the entire breast area and work it into the crevice between the thigh and the main body, then smooth the skin over with your hands. Put the onion, lemon halves, and garlic in the cavity.
  • STEP 6Cover the tin loosely with foil and roast for the calculated cooking time. Around 30 mins before the end of cooking, increase the oven temperature to 200C/180C fan/gas 6, remove the foil, baste the turkey and return to the oven. When the turkey is beautifully brown and cooked through, remove from the oven and leave to rest on a warm platter covered with foil for up to 1 hr. Save the juices from the tin to make gravy.

Thanksgiving food recipes : Green Beans Almondine

  • SERVES: 6
  • PREP TIME: 5 min
  • COOK TIME: 10 min
  • CALORIES: 111

Toasted almonds, with their delicate crunchy texture, are a perfect foil for these garlicky green beans. The resulting side dish is as elegant as it is simple—which is to say, very.

Move Over, Green Bean Casserole—There’s a New Game in Town.

Thanksgiving Dinner recipes meal

It’s safe to say that most of us have a soft spot for old-fashioned green bean casserole—it’s a nostalgic dish, and a Thanksgiving classic. But—and you knew that there was a “but” coming, right?—this year we’re feeling a little more ambitious. Fresh green beans are only slightly more work than canned, and their satisfying snap is a lively addition to just about any meal—holiday or otherwise.

Thanksgiving food recipes meal
green bean almondine on a white platter
Thanksgiving food recipes

Impress Your Friends—Tell Them You Made Green Beans Almondine.

Because you did! “Green beans almondine”—spelled ‘amandine’ in French, but typically spelled “almondine” in American cook book—is a classic French preparation, and the word “almondine” is just a culinary term for garnishing with almonds. Toasted almonds, with their delicate crunchy texture, are a perfect foil for our garlicky green bean recipe. The resulting side dish is as elegant as it is simple—which is to say, very.

Thanksgiving food recipes meal

ingredients for green bean almondine in small bowls
Thanksgiving food recipes meal

3 Ingredients & Not a Can in Sight.

While these sautéed green beans make for a fast and delicious side dish any night of the week—and just about any time of year!—they’re one of our favorite Thanksgiving upgrades. Just three, whole ingredients (we’re not counting oil and salt—those are a given) and an unbelievably quick preparation make it a refreshingly healthy, wholesome addition to your holiday menu. All you’ll need for this green bean recipe is:

  • Green beans. Also known as string beans or haricots verts, look for a vibrant green hue and a strong “snap” to ensure freshness.
  • Garlic. Lots of it—6 cloves to be exact.
  • Slivered almonds.
Thanksgiving food recipes meal

Green beans in a skillet with olive oil
Thanksgiving food recipes meal

sauteed green beans in a skillet with garlic
Thanksgiving food recipes meal
Thanksgiving food recipes meal

toasted almonds in a skillet
Thanksgiving food recipes meal
Thanksgiving food recipes meal

sauteed green beans in a skillet with garlic and toasted almonds
Thanksgiving food recipes meal

How to Cook Green Beans

Cooking green beans is a breeze. You don’t have to do much prep—especially if you have the ability to delegate the green bean trimming to the tiny members of your household—garlic green beans are about speed and celebrating the vibrancy and satisfying crunch of fresh string beans. Here’s how to make it:

  1. Toast the slivered almonds that make these green beans “amandine”!
  2. Sauté the green beans in your favorite skillet.
  3. When the beans take on an even brighter green hue and soften, add the garlic cloves.
  4. Sprinkle with almonds and salt to taste.
  5. Serve!
Thanksgiving food recipes meal

green bean almondine in a skillet with a spoon
Thanksgiving food recipes meal

Thanksgiving Dinner : Easy thanksgiving turkey food recipe crown

Easy turkey crown

    • Prep:10 mins
    • Cook:1 hr and 30 mins
  • Easy
  • Serves 4 – 6

Serve a traditional roast turkey for Christmas without the fuss. Use the sticky glaze you’d get on a ham to add flavour and golden colour to a turkey crown


Ingredients for thanksgiving turkey

  • 50g butter, softened
  • 2kg turkey crown on the bone
  • 1 tsp Chinese five spice or a pinch of ground cloves

For the glaze | Thanksgiving dinner food

  • 4 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp red wine vinegar

Method for Thanksgiving Easy turkey crown recipe

  • STEP 1Heat oven to 190C/170C fan/gas 5. Smear the butter all over the turkey crown and season all over with salt and half the five spice. Put in a roasting tin, skin-side up, and roast for 30 mins. While the crown is roasting, mix all the glaze ingredients in a bowl with the rest of the five spice.
  • STEP 2Remove the crown from the oven and brush the skin generously with half the glaze. Continue to roast for another hour, glazing twice more, until cooked all the way through and the glaze is sticky and caramelised. Leave to rest for at least 20 mins before carving. Save the juices from the tin to make gravy.

Thanksgiving Dinner : thanksgiving turkey food recipe

Thanksgiving Pumpkin pie Recipe

    • Prep:40 mins
    • Cook:1 hr and 30 mins
    • Plus chilling
  • More effort
  • Serves 8

Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat.

low insalt0.65g

Ingredients for Thanksgiving pumpkin pie meal

  • 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
  • 350g sweet shortcrust pastry
  • plain flour, for dusting
  • 140g caster sugar
  • ½ tsp salt
  • ½ tsp fresh nutmeg, grated
  • 1 tsp cinnamon
  • 2 eggs, beaten
  • 25g butter, melted
  • 175ml milk
  • 1 tbsp icing sugar

Method | Thanksgiving food

  • STEP 1Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
  • STEP 2Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
  • STEP 3Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
  • STEP 4Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

Thanksgiving Turkey & chestnut gravy

Thanksgiving Dinner food

    • Prep:10 mins
    • Cook:30 mins
  • Easy
  • Serves 4

Make this rich turkey and chestnut gravy to accompany your Christmas dinner. If you use goose fat or butter, it can be made ahead, chilled and frozen

Nutrition: Per servingNutrientUnitkcal142fat7gsaturates2gcarbs7gsugars1gfibre1gprotein4gsalt0.8g

Ingredients for Thanksgiving Turkey & chestnut gravy

  • pan juices from the turkey roasting tin or 2 tbsp goose fat or butter
  • raw turkey giblets
  • 1 tbsp plain flour
  • 200ml dry white wine
  • 500ml chicken stock
  • 1 thyme sprig
  • 2 bay leaves
  • 3 tbsp chestnut purée

Method | Thanksgiving Turkey & chestnut gravy

  • STEP 1Once the turkey has cooked and is resting on a board, carefully pour the juices from the roasting tin into a large heatproof jug. Leave to settle, then pour all of the fat into a separate jug. Put 2 tbsp fat in a saucepan and carefully dispose of the rest. If you have lots of pan juices left after skimming the fat off, substitute this for some of the chicken stock. Alternatively, put the goose fat or butter in a saucepan.
  • STEP 2Put the saucepan with the fat in on the heat and add the giblets. Cook for 10 mins or until golden, then add the flour. Cook for 2-3 mins, then add the white wine and stir well. Pour in the chicken stock, then add the thyme and bay. Bring to the boil, then reduce the heat and simmer for 25-30 mins or until reduced by half, then stir in the chestnut purée.
  • STEP 3Strain the gravy into a jug, discard the herbs and giblets, season and serve with turkey.

Thanksgiving Dinner : pancetta & roast shallot-stuffed thanksgiving turkey

Thanksgiving Dinner : pancetta & roast shallot-stuffed thanksgiving turkey
Thanksgiving Dinner : pancetta & roast shallot-stuffed thanksgiving turkey
    • Prep:30 mins
    • Cook:3 hrs and 30 mins – 4 hrs
    • Plus salting and resting
  • More effort
  • Serves 8

Stuff your Christmas turkey with shallots and thyme for a flavour-packed main. Pushing pancetta under the skin helps the white meat stay beautifully succulent 


Ingredients | thanksgiving turkey Dinner

  • 5-5.5kg oven-ready turkey , neck and giblets removed (save them to make stock, if you like)
  • 1 pack smoked sliced pancetta or streaky bacon (about 14 rashers)
  • 1 tbsp olive oil

For the butter

  • 1 large garlic clove
  • 1 tbsp thyme leaves
  • 1 lemon , zested
  • 85g butter , softened

For the shallots thanksgiving meal

  • 400g shallots , peeled
  • small handful thyme sprigs
  • handful bay leaves
  • lemon halves, from the zested lemon
  • bay leaves and chopped thyme, for scattering over (optional)

Method | thanksgiving turkey food

  • STEP 1Up to two days ahead, season the bird all over with flaky sea salt – inside and out and under the skin. Leave the turkey in the tin, breast-side up, and put in the fridge for up to two days; the longer you salt it, the more succulent it will be. Weigh the turkey and calculate the cooking time by allowing 40 mins per kg for the first 4kg, then 45 mins for every additional kg. As a guide, a turkey of this size should take 3½-4 hrs plus 30-45 mins resting.
  • STEP 2To make the butter, mash the garlic with the thyme, lemon zest and a pinch of salt using a pestle and mortar, then beat in the butter until well mixed. Can be prepared up to two days ahead and chilled.
  • STEP 3Gently push your fingers under the skin of the turkey, starting from the neck, until you can push your whole hand down the length of the breast – take care not to tear the skin. Spread the butter under the skin so that it covers the breast meat, reserving 1 tbsp butter for the shallots. Lay the pancetta (or bacon) on your work surface in two rectangles of six overlapping slices. Carefully push each rectangle under the skin to cover and protect each breast. This can be done the night before; take the turkey out of the fridge 1 hr before roasting to bring it back to room temperature.
  • STEP 4On the day, heat oven to 180C/160C fan/gas 4. Tip the whole shallots into a bowl with the thyme, bay and remaining 1 tbsp butter, then season and toss to coat. Lift the turkey into a roasting tin, massage the olive oil into the skin and season well if you haven’t already seasoned ahead. Tip the shallots into the roasting tin, around the turkey, and stuff the lemon halves into the cavity. Cover the tin loosely with foil and roast for the calculated cooking time. 
  • STEP 5For the final 30 mins, remove the foil and pour off all of the cooking juices (reserve them for the gravy). Spoon the shallots into the cavity and increase the oven to 200C/180C fan/gas 6. Roast for the final 30 mins until the turkey is golden and the thigh juices run clear when pierced with a skewer, or until a digital cooking thermometer reads over 70C. Leave the turkey to rest on a warm platter covered with foil – it will stay warm for about 1 hr. If you want to make turkey gravy, pour the fat off the juices and add the gravy to the roasting tin. Bring to the boil, then pour into a gravy jug. To serve, bring the whole turkey to the table, along with the herbs, if using. Carve onto a hot platter with a little of the hot gravy poured over. Any leftover meat can be frozen in the gravy, or used in leftovers.

Thanksgiving Roast turkey with chestnut stuffing

Thanksgiving meal | Thanksgiving dinner | Thanksgiving recipes

Thanksgiving Roast turkey with chestnut stuffing turkey with chestnut stuffing
Thanksgiving Roast turkey with chestnut stuffing
    • Prep:20 mins
    • Cook:4 hrs
  • More effort
  • Serves 8, with leftovers

The classic Christmas turkey with a flavour-packed sausage-based stuffing – you’ll have plenty left to serve on the side too


Ingredients | Thanksgiving dinner turkey

For the stuffing

  • 150ml madeira or white wine
  • 20g pack dried porcini mushrooms
  • 2 onions , halved and sliced
  • 25g butter , plus extra
  • 15g pack thyme , use the leaves and reserve the stalks
  • 2 x 454g packs Cumberland sausages , skins removed
  • 200g pack whole cooked chestnut (I used Merchant Gourmet)
  • zest 1 lemon (halve and reserve the rest to use for the turkey)
  • 15g pack flat-leaf parsley , chopped
  • 85g fresh breadcrumb
  • 10 rashers streaky bacon

For the turkey

  • 1 onion , quartered
  • 4.5-5.6kg/10-12lb bronze turkey , giblets removed (to use in stock)
  • 85g soft butter
  • 1 whole nutmeg
  • 10 rashers streaky bacon
  • 125ml glass madeira or white wine
  • watercress sprigs, to garnish

Method | Thanksgiving turkey meal

  • STEP 1First make the stuffing. Pour the madeira or wine into a bowl, then crumble in the mushrooms. Fry the onions in the butter for 10 mins, until golden. Cool, then mix with the thyme leaves, the mushrooms and their soaking liquid, and all remaining ingredients, apart from 8 of the chestnuts and the bacon. Season well.
  • STEP 2Set aside half of the stuffing. Line a greased 500g loaf tin with bacon. Pack the rest of the stuffing into the tin, then bring the rashers round over the top and secure in place with cocktail sticks. Use the reserved chestnuts to fill the spaces where the bacon meets. Chill until ready to cook. This will keep in the fridge uncooked for 2 days or can be frozen for up to a month.
  • STEP 3Prepare the turkey. The night before, put the onion quarters, reserved lemon halves and thyme sprigs in the cavity between the legs. Pack the reserved stuffing into the neck end. Secure the neck skin with skewers and tie the legs together. Weigh the turkey. Calculate the cooking time at 40 mins per kilo, plus 20 mins.
  • STEP 4Put a large sheet of extra-wide foil in a large roasting tin and put the turkey on top. Smear the breast with the butter, then grate over half of the nutmeg and season well. Cover with bacon, then pour over the glass of madeira or wine. Seal the foil well to make a parcel. Chill overnight.
  • STEP 5On the day, take the turkey out of the fridge 1 hr before roasting. Heat oven to 190C/fan 170C/gas 5. Put the turkey in the oven; then, 90 mins before the end of cooking, remove foil and bacon, and drain off the juices from the tin to use in the gravy. To test whether the turkey is cooked, push a skewer into the thickest part of the thigh – the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
  • STEP 6Transfer the turkey to a platter, cover with foil, then a couple of tea towels, and allow to rest for at least 30 mins before carving. Meanwhile, cook the stuffing loaf for 30 mins and reheat the bacon. Garnish with watercress and serve the stuffing loaf separately.
Christianity Recipes

These 7 Cookbooks Will Help You Make Instagram-Worthy Food On Thanksgiving | Thanksgiving Recipe

Gobble, gobble up delicious food this Thanksgiving with the help of these cookbooks that have all the crucial recipes you’ll need.

If you purchase an independently reviewed product or service through a link on our website, we may receive an affiliate commission.

Every November, Americans come together to celebrate Thanksgiving. In-between the parade, the football, and the FRIENDS marathon, most folks will spend the majority of the day in the kitchen cooking and at the table eating. Obviously, with the coronavirus pandemic this year, our Thanksgiving gatherings will likely look very different. Still, there’s no reason why everyone shouldn’t still prepare a delicious meal to enjoy with their families, even if the whole family can’t be together.

So, where to begin? Well, there’s plenty of time still to do some research on the kinds of delicious dishes you’d like to serve, and while the Internet is chockfull of recipes, we actually would recommended getting your hands on these cookbooks for the holiday. Within the pages of these tomes, you’ll find something for everyone in the family — and you’ll find picture perfect desserts, side dishes, appetizers, and more that you’ll be thrilled to share with your Insta-fam on the big day. Because, let’s get real, your sourdough starter — not that interesting anymore. (Though I’m sure still delicious!)

So, allow us to take you through the Thanksgiving meal, course by course, and offer you some suggestions of books that have recipes perfect for November 26 — and even the days after that!

Leave it to the one and only Barefoot Contessa herself to create a simple, but elegant starter to the biggest meal of the year. One of the many delicious recipes to be found in her new cookbook, Modern Comfort Good, Ina Garten‘s recipe for Fig & Cheese toasts is an easy and sweet treat to kick off the meal. You’ll need some good fig spread — or jam or preserves, but they have more sugar — figs, greens, cream cheese, and a good loaf of crusty, country bread. It’s a simple build from there, but it’s a recipe that your family will go nuts for, without losing their appetite for what comes next. $21.00, 


First of all, you’re welcome. For what? Well, for reminding you that salad on Thanksgiving can be an absolute showstopper, if you live your life like Chrissy Teigen does — for food! Oh, and Chrissy isn’t messing around when it comes to her recipes for knockout salads. Yes, we picked the Brussel Sprouts one, also featured on her website, because it felt the most Thanksgiving-y. But, in the pages of this book, you’ll also get incredible alternatives like Roasted Butternut Squash & Pomegranate Salad with Garlicky Honey- Dijon Dressing and a Roasted Carrot & Avocado Salad with Lime Dressing. Oh, and did we mention those are both vegan options? These all sound so good, it almost doesn’t make sense to serve the main course. (Ok, not really, but it does still all sound delicious!) $15.99, 


If you love the Food Network, chances are you love Geoffrey Zakarian. The Iron Chef is a staple on the network and recently, with the hit show The Kitchen filming from home, G-Z has been seen in the kitchen more and more with his family, including his two daughters, Madeline and Anna. Clearly, the cooking gene runs in the family, as the girls have come together with their famous dad to put together 85 recipes from their own kitchen in the book, The Family That Cooks together.  In the first few pages, you’ll find their secret recipe for this delectable, fall-flavored soup, a perfect warm starter to your Thanksgiving feast. Then, you can stick around for the 85 other recipes!  $12.99, 


Authentic Edwardian dishes may not scream Thanksgiving to some people, but those people would be wrong. First of all, the beloved Crawley family from the hit series Downton Abbey were half-American, so their family recipes count. And secondly, if you’re looking to up your foodie-pic game on Instagram, who better the emulate that the cooking stylings of Mrs. Patmore. Now, the full name of this dish, which can be found in the Official Downton Abbey Christmas Cookbook, is Spinach Balls á L’italienne. It is a decadent dish with Italian influences, combining cheese, sage, and of course, spinach, for a delicious bite. Bye-bye, cream spinach! We’re getting classy on Turkey day! $31.50, 

Oh yes, we are going in for seconds over at Downton. We promised you food that would make your feed pop, so while others will be having their potatoes mashed or baked, you should try serving yours as the Crawley’s do. You’ll need to get your hands on mandolin if you want razor thing potato slices, and a cast iron skillet for the right, rustic feel. But really, for this dish, it’s all about presentation! $31.50, 

Ok, so… there are some that will argue that you can not celebrate Thanksgiving without turkey. That may be so, but we’d argue that Thanksgiving isn’t really Thanksgiving without a turkey sandwich THE DAY AFTER Thanksgiving. You know what we’re talking about: a delicious turkey sandwich, piled-high with all of the leftovers between the layers. This particular recipe was made famous on the show, Friends. Season five, episode 9, aptly titled ‘The One With Ross’ Sandwich’. Monica’s lovable brother is anxious to enjoy ‘the only good thing going on in my life’ after Thanksgiving, as his sis has perfected the best way to enjoy the leftovers. The secret: an extra slice of gravy-soaked bread in the middle of the sandwich, forevermore dubbed, The Moist Maker. It’s a meal worth crying over — or being forced on sabbatical over. $18.74,


Finally, we’ve saved the best for last — dessert! While pumpkin pie is the staple for gobble, gobble day, after all the work you’ve put in on the last six courses, the last thing you want to be is basic. Enter The Perfect Pie, a cookbook filled with delicious recipes for every kind of pie you can think of: from bakery classics to modern twists, and everything in-between. When you reach the Butternut Squash Pie, you’ll see a delectable fall dessert deep in rich color, covering in pastry leaves, and you’ll never think about grocery story pumpkin pie ever again. $17.99,


Hindu Festival Recipes

Raksha Bandhan Recipe 2020: Make this Bengali dessert at home on Rakhi

Raksha Bandhan Recipe 2020:  

Rakshabandhan, the biggest festival of brotherhood, will be celebrated across the country on August 3. However, this time due to the eclipse of Coronavirus, the festivities are looking dull. People are avoiding buying sweets from markets. In such a situation, to make the brother’s mouth sweet in the Rakhi plate, you can make good Bengali sweets from the market at home as well. Let’s know how to make Chhena Murki.  

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Ingredients for making Chhena Murki –

250 gms – Paneer –
1 cup sugar –
1/2 cup water –
1 tbsp cardamom powder –
1 tsp rose water

Method of preparation-

To make Chhena Murki, firstly cut the cheese into small square pieces and keep it aside. Now put sugar and water in a pan on medium heat and keep the sugar syrup ready. Cook the sugar syrup until it becomes a string syrup. For this you can try it by sticking it between finger and thumb. As soon as a wire syrup is formed, put the pieces of paneer in the pan. Add cardamom powder and keep stirring constantly on a low flame until the syrup becomes thick. As soon as the syrup thickens, turn off the gas and add rose water to it. Your chenna is ready to be murki. 

Health Lifestyle Recipes The Buzz

World Food Safety Day 2020: Why is Food Safety Day celebrated? Learn its history and importance

World Food Safety Day

Every person should get food, no one should go hungry… Governments of countries around the world claim commitment to ensure this objective and to ensure that the Food and Agriculture Organization (FAO) of the United Nations has It was decided to celebrate World Food Safety Day on 7 June. The relevance of this special day started in the last year i.e. 2019 has increased these days. The reason is that a large population of the world is affected by the Corona crisis and in this time of crisis many people are struggling for two time bread. 

This year, the second World Food Security Day is being celebrated. The purpose of celebrating this special day is to maintain balanced and safe food standards and spread awareness. Apart from this, the number of deaths due to diseases due to consumption of poor standard food has to be reduced. 

What is food safety?

We consume a lot of foods every day. Food safety ensures that every stage of the food chain from production to harvest, processing, storage, distribution, preparation before consumption is completely safe. For this awareness, the rationale and importance of Food Safety Day increases. 

According to the World Health Organization, one in 10 people become ill every year from contaminated food or food containing bacteria. According to the population of the world, this figure crosses 60 crores. An estimated 3 million people die from food and waterborne illness every year in developed and developing countries worldwide. 

Food is very important for our health. Standards and regulations are more important to protect between fast-growing food chains and business competition. The rationale of World Food Security Day is important to maintain life healthy by using safe and nutritious food.

Food Safety in India

The State Food Safety Index (SFSI) has been developed by the Food Safety and Standards Authority of India (FSSAI) in the context of efforts by states to provide safe food. FSSAI launched the ‘Eat Right Award’ to recognize the contribution of food companies and individuals, thereby empowering citizens to make safe and health food choices.

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United Nations Guidelines on Food Security

Governments should ensure safe and nutritious food for all.
Good practices and practices should be adopted in agriculture and food production. 
Traders ensure that food items are safe and quality.
People have the right to get safe, healthy and nutritious food.
Proper information should also be given to the general consumers about this. 

Awesome Recipes The Buzz

This is the world’s most expensive tea, the price of 1 kg more than Rolls Royce

Tea is a popular beverage in the world. In India, people spend their lives on tea. Here any hospitality is considered incomplete without a cup of tea. There are many unique flavors of tea around the world. Let us tell you about the most expensive tea and other varieties of tea in the world and India.

This is the world's most expensive tea, the price of 1 kg more than Rolls Royce

Da Hong Pao

Tea – According to many reports, a very special kind of tea is found in the Wuisen area of ​​China. According to reports, by drinking this tea, a person can be free from many major diseases. Probably for this reason, the price of this tea is around Rs. 8.5 crores per kg.

This is the world's most expensive tea, the price of 1 kg more than Rolls Royce

A Rolls Royce car is also available in India at this price. That is, the price of this tea is more than many models of Rolls Royce, the world’s most luxury car. It is worth noting that the cheapest Ghost model of Rolls Royce in India is worth about 5.5 crores. Not only this, the most expensive Rolls Royce car is also worth about 10.5 crores. Not only this, at such a price you can buy 16 flats worth Rs 50 lakh in areas like Delhi-NCR with great comfort.


Tea – Taiguanine Tea was named after the Buddhist Guru Taiguanin. Today it is included in the list of world’s most expensive tea leaves. This tea made of black and green tea has a very different taste. When it is boiled, its color also changes. The price of Taiguanin Tea is around Rs 2.30 lakh per kg.

Panda Dung

Tea – Panda Dung Tea is also counted among the world’s most expensive tea. Its one kilogram of tea costs around Rs 5.7 lakh. The manure used to grow this tea includes panda feces. Pandas eat only bamboo which gives their body 30% nutrition, while the rest increases the yield of tea by 70% fertilizer.

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PG Tips Diamond

Tea – This tea bag was designed to do something special on the occasion of the 75th birthday of the founder of British tea company PG Tips. T-bags have 280 diamonds attached, which takes 3 months to make. The price of this tea is 9 lakh rupees per kilogram.

Vintage Narcissus – There are

many stories and stories related to vintage Narcissus tea. The background of this tea is also related to China. Right now the existence of this tea plantations has ended, but when the last time this tea was sold, its price was Rs 5 lakh per kg

India’s most expensive tea, the Golden Tip – Golden Tip tea from

the Maizan Tea Estate in Assam was sold at a rate of Rs 70,501 per kg last year. The world’s oldest tea company Assam Company India Limited sold the best quality tea of ​​the season by online auction at the Tea Auction Center in Guwahati on 31 July.

Health Recipes

This broccoli and almond soup is good for your respiratory health

Wondering how you can take care of your lungs and respiratory health during this time? Well, you can start by giving this broccoli and almond soup a try.

Aren’t you tired of eating just fried and sugary stuff? Let’s give a break to all  high-fat delicacies and make something which is nutritious, great for your gut, and will help you improve your respiratory health. Yes, you read that right. Certain foods–like this broccoli and almond soup–can take care of your lungs. Plus, it will also keep your weight in check. 

Today, we’ve got chef Vaibhav Bhargawa with us to share his broccoli and almond soup recipe. 

So, let the cooking begin. 

100 gm blanched almonds
20 gm butter
100 gm finely chopped onion
30 gm finely chopped garlic
1 ltr chicken stock /vegetable stock
500 gm broccoli stems peeled
Salt to taste
Ground white pepper to taste


1. Toast the almonds in a small frying pan until they become fragrant and turn a little brown. Remove the pan from the stove and keep it aside.
2. In a large heated soup pot, add butter and when it gets hot, add onion and cook for a few minutes.
3. Now add garlic and continue cooking for a minute or two. Add the broccoli and cook for an additional five minutes.
4. Add the chicken/vegetable stock and bring to a boil. As soon as it starts to boil, lower the heat, and simmer for 12 minutes or until the broccoli becomes fork tender.
5. Add the reserved almonds to the soup but reserve a few for garnishing at the end.
6. Puree the soup with a hand blender, regular blender, or food processor.
7. Taste and adjust seasoning with salt and pepper.

Your scrumptious broccoli and almond soup is ready.

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Broccoli, the superhero of this soupGuys, broccoli is a great source of vitamins K and C, a good source of folate (folic acid), and also provides potassium and fibre. That also means that this soup is great for pregnant women as well.

But are you wondering how it can help your respiratory health? Well, according to a study, sulforapane–a compound which is found broccoli–increase activity of a gene in lung cells which in turn allows your lungs to better deal with toxins.

Not to mention, when it comes to great-tasting nutrition, broccoli is an all-star food with many health benefits. While low in calories, broccoli is rich in essential vitamins and minerals.

zinc rich foods
Zinc also helps in boosting immunity. Image Courtesy: Shutterstock

Also, broccoli belongs to a family of vegetables called cruciferous vegetables. A cup of cooked broccoli offers as much vitamin C as an orange, and is a good source of beta-carotene. Broccoli contains vitamins B1, B2, B3, B6, iron, magnesium, potassium, and zinc too. Plus it is low-cal too

Photo Gallery Recipes The Buzz

Hot : Supermodel Gigi Hadid shares vodka-free pasta recipe during pregnancy, sexy pics

Gigi took to her Instagram stories to share a vodka-free pasta recipe with her followers. Meticulously labelled and described step-wise, one can access these stories from the archive and try it out at home!

Gigi Hadid is pregnant with her first child and fans across the world have hardly been able to contain their excitement on this big news. Her mother Yolanda Hadid confirmed this news, hours before Gigi’s appearance on Jimmy Fallon’s talk show where she spoke about experiencing her first pregnancy during quarantine and how she sobbed uncontrollably when she received a surprise birthday cake from the Cake Boss, Buddy Valastro.

The supermodel took to her Instagram stories to share a vodka-free pasta recipe with her followers. Meticulously labelled and described step-wise, one can access these stories from the archive and try it out at home!

While posting the recipe she wrote, “Yummy + easy spicy vodka sauce. But have no vodka…so without, but still gooood.”

Steps 1-3 of Gigi’s pasta-cooking.

Steps 1-3 of Gigi’s pasta-cooking. ( Gigi Hadid/Instagram )

Gigi used Conchiglie pasta, more commonly known as shells or seashells pasta in a rich sauce containing fresh cream, grated parmesan cheese and other ingredients in a base of tomato paste.

Steps 4-8 of Gigi’ pasta-making process.

Steps 4-8 of Gigi’ pasta-making process. ( Gigi Hadid/Instagram )

The fashionista recently celebrated her 25th birthday with her ‘Quarantine family’ as she called them.

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Gigi is expecting her first child with her former One Direction singer, Zayn Malik whom she began dating in 2015 and called it quits in 2018. The couple got back together just before the Holidays in December 2019. Gigi is said to be 20-weeks along at this time and is expected to deliver her baby this Fall. One thing’s for sure, this is one gorgeous baby coming soon and definitely a ray of sunshine for all the gloom in the world so far.

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Hindu Festival Recipes Ugadi / Gudi padwa

Gudi Padwa 2020: 7 Recipes For A Complete Traditional Gudi Padwa Thali

Gudi Padwa is an auspicious occasion and is incomplete without traditional delicacies. Here are 7 traditional recipes that you can make to complete your Gudi Padwa thali!

Puran Poli Recipe : Nothing’s better than this delicious treat on Gudi Padwa. Simply making this one dish makes the day!

Puran Poli

For the puran mixture – Sweet filling

  • 1 cup powdered jaggery / gur
  • 1 cup chana dal / skinned spilt bengal gram
  • 3 cups water for pressure cooking the chana dal
  • 2 tsp ghee
  • 1 tsp fennel powder / saunf
  • Tsp ¾ to 1dry ginger powder / saunth
  • Tsp ½cardamom powder or 4-5 cardamoms crushed finely
  • Tsp ¼nutmeg powder / jaiphal powder

For the Poli – Outer covering

  • 1.5 cups whole wheat flour / atta + ½all purpose flour / maida or you can also use 2 cups whole wheat flour instead
  • 1 tsp oil or ghee tsp ½salt or as required
  • Tsp ¼turmeric powder / haldi (optional to give a faint yellow color to the poli)
  • Water as required to knead the dough oil or ghee as required for frying the puran poli

The Puran

  1. Wash the chana dal in water.
  2. Now add the pressure cooker, add the chana dal and cook it for 6 to 7 whistles.
  3. Drain out the excess water.
  4. Now, in a pan add some ghee. Once the ghee is hot add dry ginger powder, nutmeg powder, cardamom powder and fennel powder. Saute.
  5. Now, add the jaggary and chana dal. Stir well.
  6. Now let the mixture cook on low flame till the mixture had no water and is dry.
  7. Keep stirring the mixture.
  8. Once the mixture is dry and thick, turn off the gas.
  9. Once cooled, mash with a potato masher. Or blend in a mixer.

Poli Dough

  1. Separately, in a bowl add whole wheat flour/atta, flour/maida and salt. Mix well.
  2. Add water and ghee and mix. Knead the dough.
  3. Knead till the dough be smooth and soft. Keep the dough aside for 15-20 minutes.

Puran Poli

  1. Take a medium or large size ball from the dough. roll it 2-3 inches in circumference on a dusted rolling board.
  2. place a portion of puran mixture in the center of the rolled dough.
  3. bring the edges together towards the center. join all the edges and pinch them.
  4. sprinkle some flour and start rolling the dough.
  5. make a medium or large circle (poli) as depending upon the size of the dough and puran filling you took.
  6. Heat a tawa, and spread some ghee. Place the rolled poli on the tawa.
  7. Once one side gets browned, turn the poli over. And cook the other side.
  8. Make all.

Shrikhand Recipe: Sweetly delicious! A traditional Indian sweet dish that is curd-based with a touch of elaichi


Serve delicious shrikhand with the meal to get that sweet and tangy delicacy that’s perfect for summers.

For hung curd :

  • 4.5 kg cups fresh full fat dahi (About 1.125or 1.125 liters, curd made from 1 liter milk)

For Shrikhand:

  • 8 to 9 tsp sugar or powdered sugar add as per taste
  • tsp ½cardamom powder or 4 to 5 green cardamoms crushed finely in a mortar-pestle
  • 2 pinch saffron strands
  • Tbsp ½warm milk
  • 7 to 8 crushed or chopped pistachios for garnish, you can use any dry fruit of your choice

Step by step instructions to make hung curd or yogurt

  1. To start with line the strainer on a profound dish. at that point line a muslin cheesecloth or kitchen cotton towel on the strainer.
  2. Pour the crisp curd. i included some curd (produced using 1 liter of full fat milk, around 1.125 kgs). do use crisp curd and not acrid one.
  3. Bring the four edges of the muslin together and tie one edge firmly around the rest.
  4. Tenderly press and you will see the whey dribbling.
  5. Presently put an overwhelming bowl or cover or plate on the tied muslin. on the off chance that you have a snare, you can likewise hung the muslin in your icebox. presently keep the entire thing in the ice chest for 4 to 5 hours or overnight. i kept for 24 hours. do utilize a profound bowl underneath, with the goal that there is some separation between the curd in the strainer and the gathered whey. generally the whey will touch the strainer and in addition the curd. subsequently there will be some whey in the curd.
  6. Following day the whey will be depleted and the hung curd will be prepared. utilize the gathered supplement rich greenish whey in your regular sustenance like planning chapatis, sauces, rice dishes, dals and so forth.
  7. With a silicon spatula, gather the hung curd in a holder or lidded dish if not utilizing it. spread with its cover and afterward refrigerate. with the hung curd you can now continue to make the shrikhand.

Step by Step instructions to make shrikhand

  1. Take ½ tbsp warm drain in a little bowl. include 2 squeeze of saffron strands. blend and keep aside.
  2. In a mortar powder 4 to 5 green cardamoms. keep aside.
  3. Take the chakka or hung curd in a dish.
  4. Include fine sugar. gently blend with a spatula or spoon. you can likewise utilize powdered sugar.
  5. At that point include the saffron disintegrated drain and powdered saffron.
  6. Utilizing an electric whipper, start to whip the hung curd. you can likewise beat the hung yogurt in a blender.
  7. Whip till smooth. the sugar ought to additionally break up. check the taste and include more sugar if needed.
  8. With a silicon spatula rub the whippers’ sides and edges of the hung curd and add to the dish.
  9. You can cool the shrikhand in ice chest and later serve. while serving top with some cut dry organic products. you can likewise best shrikhand with pounded dry natural products. i included some squashed pistachios for enhancement

Poori Bhaji Recipe: Nothing tastes better with puri than good old fashioned potato masala. An ideal side dish, it can be easily made with potatoes, green chillies and onions. The addition of cumin seeds lend a distinct flavour to this dish. So, cook up a storm with this delicious potato masala!

Poori bhaji

Complete your thaal with delicious poori and aloo bhaji!

For bhaji:

  • 4 medium potatoes
  • 1 large onion chopped
  • 1 green chili chopped
  • 1 tsp mustard rai or sarson
  • 1 tsp cumin jeera
  • 1.5 tsp urad dal / black gram
  • ¾ cup Water
  • ½ tsp Turmeric powder haldi a pinch of asafoetida hing
  • ½-¾ cup coriander chopped
  • 1 inch ginger / adrak finely chopped
  • 12-15 leaves Curry (kadi patta)
  • 2-3 tbsp peanut oil or sunflower oil Salt as required.

For Poori

  • 3 cups whole wheat flour or atta
  • 1 tsp melted ghee or oil optional
  • Salt as required
  • Water as required
  • Oil for deep frying

Step by Step method:

For bhaji :

  1. Boil the potatoes till they are cooked completely.
  2. Once they are warm, peel them and chop.
  3. In a pan, heat oil. add cumin, mustard and urad dal.
  4. Fry till the mustard crackles and starts making sound and the urad dal begins to turn brown.
  5. Add the chopped onion. fry till they become soft & transparent.
  6. Now add the ginger and green chilies. fry for a minute.
  7. Add the curry leaves. stir and fry for some seconds.
  8. Add the turmeric and asafoetida. stir and fry for some seconds. don’t burn the turmeric.
  9. Next, add the chopped potatoes, half of the coriander leaves.
  10. Stir. now add ¾ water and salt. stir and cover the pan.
  11. Let the bhaji simmer for 5-6 minutes on a low flame.
  12. There should be some moisture in the bhaji and it should not be very dry.
  13. Add the remaining coriander leaves.
  14. Stir and serve batata bhaji hot with pooris

For Poori

  1. Seive the whole wheat flour with salt. add melted ghee or oil.
  2. Add little water at a time and knead well to form a dough. the dough should not be soft but a little stiff and tight.
  3. Divide the dough into small or medium pieces – about 12-14.
  4. Make into medium sized or slightly small balls and roll out into small circles.
  5. Heat oil in a deep frying pan or kadai.
  6. When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
  7. Turn over when puffed up and fry the poori till golden brown.
  8. Serve hot

Modak Recipe: Make your Gudi Padwa sweeter with this delicious Coconut Jaggery Modak! This traditional Indian sweet is made using only Rice flour, Jaggery, Coconut, Ghee and Cardamom. Super easy to make, this recipe is guaranteed to add a little sweetness to your life!


A traditional treat that’s perfect for all auspicious occasions. 

For the stuffing

  • 1 bowl Grated coconut
  • ½ bowl jaggery
  • ½ bowl sugar
  • 1 cup assorted dry fruits (cashews almonds, pistachios and raisins)
  • 2-3 tbsp ghee
  • Pinch of cardamom
  • 2 mawa (optional)
  • 1 poppy seeds

For the outer cover

  • 2 bowls rice flour
  • 2 tbsp ghee
  • Pinch of salt
  • Hot water

Step by Step method:

For the stuffing:

  1. Heat a thick bottomed pan and add ghee to it. Add the poppy seeds and sauté or a minute or two.
  2. Add the grated coconut, cardamom powder, sugar and the assorted dry fruits and mix well.
  3. Cook over low flame until all the moisture is evaporated.
  4. Stir continuously keeping an eye on the colour as jaggery tends to harden when over cooked.
  5. Switch off the flame and set aside.

For the outer cover

  1. Add salt and glee to the flour and mix thoroughly.
  2. Boil water and add little ghee to it.
  3. Add the dough to the water, lower the heat and mix thoroughly.
  4. Knead the dough into a smooth paste. Cover the vessel until the rice cooks.
  5. Cook until the mixture reaches rolling consistency.
  6. Once done, set aside to cool.

Making of the modaks

  1. Smear ghee onto your palms and make some balls out of the dough.
  2. Roll it out into tiny discs and shape them into a cone. Press the edges of the cone to make it look like the petals of a flower.
  3. Fill the cone with the mixture and seal it by pressing the open ends together.
  4. Make sure the mixture doesn’t come out.
  5. Repeat for the rest of the modaks too.
  6. Steam the modaks over a banana leaf or muslin cloth for 5-6 minutes.
  7. Serve the modaks hot!

Usal Recipe: Usal is a quintessential part of a Maharashtrian thali so don’t leave out this healthy treat.



For cooking sprouts

  • 1.5 cups mixed legumes sprouts (legumes)
  • 1.25 cups water for cooking sprouts.

For the usal masala

  • 1 tablespoon oil
  • 1 tablespoon coriander seeds
  • ½ tablespoon fennel seeds (saunf)
  • ¼ cup onion, chopped
  • 4 to 5 medium garlic cloves (lahsun), chopped
  • ½ inch ginger (adrak), chopped
  • ½ cup desiccated coconut or ½ cup fresh coconut
  • ½ to ⅔ cup water for grinding the masala paste.

For the Usal

  • 2 tablespoons oil
  • ¼ cup onion or 1 medium sized onion, chopped
  • ⅓ cup chopped tomatoes or 1 medium sized tomato, chopped
  • ½ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon malvani masala or goda masala or ½ teaspoon garam masala (optional)
  • 1 cup of broth or stock got from boiling the sprouts or water
  • salt as required
  • 2 to 3 tablespoons coriander leaves for garnishing


Cooking mixed bean sprouts

  • Sprout ½ cup of dried mixed beans a couple of days before to make the usal. You will need 1.5 cups of mixed bean sprouts. 
  • Pressure cook or steam the sprouted beans till they are cooked. If pressure cooking, then cook the mixed bean sprouts in 1.25 cups water. 
  • When the bean sprouts are cooked and tender. Keep the cooked mixed sprouts aside. 

Making Usal masala

  • On a tava or pan heat 1 tablespoon oil. Add the chopped onion.
  • Fry the onions till they become translucent.
  • Add the fennel seeds and coriander seeds to the onions. Fry till they become aromatic. 
  • Add chopped ginger and garlic and fry these too for 1 to 2 minutes.
  • Add the desiccated coconut.
  • Stir and mix it well with the rest of the mixture.
  • Fry the coconut till golden brown. But remember not to burn the coconut and to fry the masala on a low flame.
  • Let the masala mixture cool. Then make a smooth paste of the masala ingredients in the grinder with ½ to ⅔ cup water.

Making Usal

  • In another pan, heat 2 tablespoon oil. Add the chopped onions.
  • Saute the onions till they turn translucent.
  • Next add the chopped tomatoes.
  • Saute the tomatoes for 2 to 3 mins or till they soften.
  • Pour the ground masala paste. Since we have already browned the paste, we have less work to do. Just fry the paste for 1 to 2 minutes.
  • Add the turmeric powder, malvani masala and red chili powder.
  • Mix the above powders well with the coconut paste.
  • Add the boiled sprouts to the paste.
  • Add 1 cup broth or stock or add more, as per the consistency desired by you. You can also add water instead of broth or stock.
  • Add salt. Lastly let the entire curry simmer for 12 to 15 minutes or till you see some oil floating on top. 
  • Last step is to add chopped coriander leaves. 
  • Serve maharashtrian usal with steamed rice or bhakri or pav or phulkas or pooris. You can also make misal pav with this malvani usal recipe.

Thalipeeth Recipe: Thalipeeth is absolutely delicious and we love it simple with a bowl of curd or even a fiery pickle.



For making thalipeeth dough

  • ½ cup jowar (sorghum flour)
  • ¼ cup atta (whole wheat flour)
  • ½ cup bajra (pearl millet flour)
  • ¼ cup besan (gram flour)
  • ¼ cup rice flour (chawal ka atta)
  • ¼ teaspoon ajwain (carom seeds)
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chilli powder
  • ½ teaspoon cumin powder (jeera powder)
  • 1 teaspoon coriander powder (dhania powder)
  • 1 tablespoon sesame seeds
  • 1 medium onion or ½ cup finely chopped onions
  • 1 teaspoon finely chopped ginger
  • ¼ cup chopped coriander leaves
  • 1 green chilli – finely chopped
  • 1 teaspoon oil
  • salt as required
  • ¾ cup + 2 to 3 tablespoons water or add as required

Other ingredients

  • Oil as required for roasting


Making Thalipeeth dough

  • First take all the flours, spice powders, carom seeds, sesame seeds, onions, ginger, green chili, coriander leaves and salt in a mixing bowl or pan. 
  • Add 1 teaspoon oil.
  • Mix everything very well.
  • Then add water in parts and as required.
  • Begin to mix the dough.
  • Continue to add water in parts and mix everything to a soft and smooth dough. Dough has to manageable, moist and very smooth. Depending on the quality and texture of the flour, you can add less or more water.

Making Thalipeeth

  • Then wet a muslin cloth or a cotton kitchen napkin with water. Wrung the extra water and spread the muslin on the rolling board. The muslin should be moist. Also heat the tawa.
  • Now take a portion of the dough. Roll in your palms and flatten it on the muslin.
  • With your fingers gently press and flatten the dough to get a flatbread with ¼ inch thickness. While flattening you can sprinkle a few drops of water also on the dough.
  • Make hole in the center or make 3 to 4 holes at the sides. This helps in frying the thalipeeth well.
  • Spread a bit of oil on the tawa. The tawa has to hot. So you can keep it on medium to high flame. Regulate the flame as required.
  • Lift the muslin cloth and gently place it with the thalipeeth side touching the tawa.
  • Now carefully peel the muslin from the rolled thalipeeth dough.
  • Sprinkle some oil in the holes as well as the edges.
  • Cover with a lid and let the thalipeeth cook for 2 to 3 minutes or till you the base is golden and crisp. You can brown the base more if you want.
  • Turn over and continue to cook the second side also till you see some brown or charred spots on them.
  • Remove and serve thalipeeth hot.
  • If not serving hot, then you can stack the thalipeeth in a roti basket or casserole, so that they stay warm. Prepare all the thalipeeths this way.
  • Serve thalipeeth recipe with white butter or fresh curd or pickle or thecha.

Kothimbir Vadi Recipe: A savoury snack that’ll elevate your thali!

HOW TO MAKE KOTHIMBIR VADI: Step by Step method:

1. Heat a tawa or pan and keep the flame to a low or medium. Add ¼ cup peanuts.

peanuts to make kothimbir vadi recipe

2. Stir at intervals and roast till the peanuts become crunchy. The peanuts skin will also have some brown-black spots on them. Remove them on a plate and let them cool.

peanuts to make kothimbir vadi recipe

3. Rub the peanuts in your palms. This will remove the flaky skin. Now add the peanuts in a small grinder jar.

peanuts to make kothimbir vadi recipe

4. Grind to a coarse powder. Remove and keep aside.

peanuts to make kothimbir vadi recipe

5. In the same small grinder, add 1 teaspoon ginger, 1 teaspoon garlic and 2 green chilies (or 2 teaspoons green chilies).

making kothimbir vadi recipe

6. Add 1 to 2 tablespoon water and grind to a smooth paste. Keep aside. Alternatively, you can even crush the garlic, ginger and green chilies in a mortar-pestle.

making kothimbir vadi recipe


7. Rinse coriander leaves very well. Drain the extra water and finely chop them. You will need 2 cups of finely chopped coriander leaves. Take the coriander leaves in a mixing bowl.

kothimbir for making kothimbir vadi recipe

8. Add the ginger+garlic+green chilli paste.

kothimbir for making kothimbir vadi recipe

9. Now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder and 1 pinch of hing (optional).

making kothimbir vadi recipe

10. Next add the coarsely ground peanut powder and 1 tablespoon white sesame seeds.

making kothimbir vadi recipe

11. Add 1 cup besan (gram flour).

making kothimbir vadi recipe

12. Now add ½ teaspoon sugar (optional) and salt as required.

making kothimbir vadi recipe

13. Mix everything very well.

making kothimbir vadi recipe

14. Now add ½ cup water in parts and begin to mix the batter.

making kothimbir vadi recipe

15. Mix well to a thick batter. Add water as required and in parts.

making kothimbir vadi recipe


16. Grease a pan with some oil.

making kothimbir vadi recipe

17. Now add the batter in the pan.

making kothimbir vadi recipe

18. Bring to boil 1 to 1.5 cups water in another pan.

making kothimbir vadi recipe

19. Lower the flame and using tongs gently keep the pan with the batter inside the pan with water.

making kothimbir vadi recipe

20. Cover with a lid and steam on a low to medium flame.

making kothimbir vadi recipe

21. Once done, check with a tooth pick and it should come out clean. When the kothimbir mixture is cooled, then gently remove the entire layer on a plate. With a butter knife loosen the edges and invert the pan on a plate. Tap the pan and unmold the layer.

making kothimbir vadi recipe

22. Now cut in square or diamond shaped slices.

making kothimbir vadi recipe


23. Heat 3 tablespoons oil in a tawa or pan. Place the steamed kothimbir vadi and pan fry on medium flame.

making kothimbir vadi recipe

24. When the base is golden, flip and fry the other side.

making kothimbir vadi recipe

25. Flip a couple of times more and fry till the sides are crisp and golden. You can even deep fry them if you want.

making kothimbir vadi recipe

26. Place the pan fried kothimbir vadi on kitchen paper towels for extra oil to be absorbed.

making kothimbir vadi recipe

27. Fry the remaining kothmir vadi in the same way.

making kothimbir vadi recipe

28. Serve kothimbir vadi hot or warm with any chutney or sauce of your choice. You can serve them with saunth chutney or coconut chutney or mint chutney or coriander chutney.

Holi 2020 Recipes

Holi 2020 : 11 Special Holi Recipes for Kids

Holi, the popular Indian festival of colors, will soon be here on March 10th. Children have already started planning for it – the colors they’ll ask mom to buy and the pichkaris they’ll spray their friends with. But aside from all the fun and games, Holi is much loved for one more reason – food! So, what comprises food for Holi?

When you’re planning Holi-special food for your children, there are certain guidelines to remember. The dishes you make should ideally be a fair mix of traditional and modern, colorful to behold, full of flavours and not too time-consuming. After all, you want to be there to play with the kids and not stay cooped up in the kitchen all day long.

We bring you a set of Holi special food recipes that are sure to win your child’s heart and also be easy to whip up. It’s time to be the colorful and festive Mommy Chef!

Kid Friendly Recipes For Holi Festival

1. Chana Moong Papdi Chaat

Specially curated heart-shaped papdis on Holi for your little heart. Watch out for outbursts of affection when he and his friends wipe the plate clean!

Chana Moong Papdi Chaat
ServesPreparation TimeCooking Time
 4 People20-25 Minutes15-20 Minutes


For the Papdi

  • ¼ cup all-purpose flour or maida
  • ½ cup semolina or Suji
  • 1 tablespoons oil
  • ½ teaspoon salt
  • ½ tsp carom seeds/ajwain
  • Water to form firm dough
  • Oil for frying


  • Chopped boiled potato
  • Chopped tomato
  • Slightly cooked moong beans
  • Cooked red chana
  • Yoghurt, whisked with salt and sugar to taste.
  • Chat masala
  • Tamarind chutney
  • Green chutney
  • Nylon sev


Step 1

Mix maida, semolina, salt and ajwain. Add oil and using water, knead a firm dough. Keep it aside for 15-20 minutes.

Step 2

Divide the dough in about 3-4 large balls and roll them like thin chapati. Prick with a fork in several places – this will prevent the papdi from puffing up while frying.

Step 3

Using a heart shape cutter, cut out the dough. You can knead the leftover dough again and roll it to get as many papdis as you can get. This measure will give you about 25-30 heart shaped papdis.

Step 4

Heat oil in a pan. Fry papdis on medium to medium high heat, until both sides are light golden-brown in color.

Step 5

Transfer them into a paper napkin so that excess oil is absorbed. Cool it completely before storing them in an airtight container.

Step 6

In order to assemble the papdi chaat, arrange the papdi on a serving plate. Place a little bit of each ingredient from the topping over each papdi. Drizzle 2 teaspoon of yoghurt. Sprinkle a pinch of chat masala, little tamarind chutney and green chutney followed by nylon sev.

Nutritional Information

Calories245 K cal
Proteins7.5 g
Total Fat4.5 g
Total Carbohydrates38.4 g
Cholesterol3 mg
Sodium599 mg
Potassium253 mg

*For frying, add approximately 10 grams of fat per serving, at 9 Kcal/gram of fat.

Tip: You can make the papdis in bulk, as they will keep well in an airtight container for about a month.

2. Badam Phirni

This indulgent dessert made of almond paste and rice paste, served in clay pots for maximum flavour. Need we say more?

Badaam Phirni
ServesPreparation TimeCooking Time
3 People 20 – 25 Minutes10 – 15 Minutes


  • 4 tbsp basmati rice
  • 3 cups milk
  • 10 almonds, blanched
  • 1/3 cup sugar
  • 1/4 tsp cardamom powder
  • 4 – 5 saffron strands, dissolved in milk
  • 2 almonds, sliced for garnishing
  • 2- 3 pistachios, chopped for garnishing
  • 1 tsp raisins, for garnishing


Step 1

Take the blanched almonds in a grinder and grind it to a smooth paste. Keep aside.

Step 2

Rinse basmati rice in water and soak it for half an hour.

Step 3

Transfer the rice after draining the water to a grinder. Grind it to a smooth paste by adding little water. Mix 1/2 cup milk to this paste and keep it aside.

Step 4

Heat the remaining milk in a heavy bottom pan. Bring it to boil over low medium flame.

Step 5

Once the milk starts boiling, add the rice paste into it. Keep stirring continuously and cook on low flame until it gets thick. This may take around 5 – 6 min.

Step 6

Add sugar, cardamom powder and dissolved saffron strands into it. Keep stirring until the sugar dissolves completely.

Step 7

Add the almond paste that was prepared earlier. Mix well until blended. Cook for another 1 – 2 min.

Step 8

Switch off the flame and transfer it to a serving dish.

Step 9

Garnish it with almonds, pistachios and raisins. Let it cool and then replace it in the refrigerator for 1 – 2 hours. Serve chilled.

Nutritional Information

Calories289 K cal
Proteins10.1 g
Fat7.2 g
Carbohydrates48.4 g
Cholesterol20 mg
Sodium118 mg
Potassium212 mg

3. Maawa Kulfi

Kids love kulfi. Kids love maawa. And summer season is already here in many parts of the country.

Maawa Kulfi
ServesPreparation TimeCooking Time
3 People5 – 10 Minutes 30 – 35 Minutes


  • 3 cups milk
  • 1/4 cup mawa, crumbled
  • 2 – 3 tbsp sugar
  • 15 almonds, powdered
  • 15 pistachios, powdered
  • 1/2 tsp cardamom, powdered
  • 1 tsp rose water or kewra essence
  • 1/4 tsp saffron


Step 1

In a thick bottom pan, bring milk to a boil. Add saffron in the milk and allow it to dissolve.

Step 2

Continue heating milk on a low flame for 15 – 20 minutes or until it reduces to half.

Step 3

Add sugar and let it dissolve completely. Keep stirring continuously for about 4 – 5 minutes.

Step 4

Now add mawa, cardamom powder, almonds and pistachios and keep mixing.

Step 5

Let the mixture blend completely and until then keep stirring. This may take about about 2 – 3 minutes.

Step 6

Switch off the flame.

Step 7

Add rose water and let the mixture cool.

Step 8

Pour the mixture in kulfi moulds.

Step 9

Keep these moulds in the freezer to set.

Step 10

Once the kulfi is set, remove the moulds from the freezer and dip it in some water. This will help in demoulding the kulfis easily.

Step 11

Serve it immediately.

Nutritional Information

Calories284 K cal
Proteins13.2 g
Fats13.1 g
Carbohydrates31.1 g
Cholesterol30 mg
Sodium155 mg
Potassium382 mg

4. Gulab Jamun

Come on, do you or the kids really need a reason to eat gulab jamun? Let’s give you one anyway – Holi Hai!

Gulab Jamun
ServesPreparation Time Cooking Time
6 People15-20 Minutes 20-25 Minutes


  • 200 gms khoya
  • 3 tbsp refined flour / maida
  • 1/2 tsp baking soda
  • 2 ½ cups sugar
  • 2 ½ cups water
  • 2 tbsp milk
  • 4 green cardamoms, slightly crushed
  • Oil for frying


Step 1

In a heavy-bottom pan, mix sugar and water. Add crushed cardamom to it. Mix it properly and keep it on low flame.

Step 2

Don’t let the syrup boil on high heat. Just keep the flame enough to keep the syrup simmering.

Step 3

Add 2 tbsps of milk to the syrup and stir.

Step 4

Keep for 15-20 mins and switch off the gas.

Step 5

After the syrup cools, check for the consistency of the syrup by taking a drop of it on your finger. It should have a one thread consistency when tested between two fingers.

Step 6

Next, for the jamuns, take khoya in a bowl and mash it so that there are no grains remaining in it.

Step 7

Add the flour, baking soda and knead it into a firm dough.

Step 8

Make sure the dough is pliable enough and does not feel dry.

Step 9

Remove lemon sized parts from the dough and shape into round balls.

Step 10

Keep oil for heating in a kadhai. Once the oil is hot, add the jamuns one at a time till the time they fit in without touching each other.

Step 11

Keep the heat low and fry the jamuns, till they turn golden-brown in colour.

Step 12

Remove and drop the fried jamuns in the sugar syrup. Let them soak for at least 30 min before serving.

Step 13

If you want, you can keep the jamuns in the fridge for 15-20 mins before serving.

Nutritional Information

Calories440 K cal
Proteins3.2 g
Fats2.7 g
Carbohydrates106.2 g
Cholesterol9 mg
Sodium144 mg
Potassium10 mg

5. Dahi Wada

Tangy, creamy, tongue-tickling– just what the kids need after a mad morning spent playing with colours and water.

Dahi Wada
ServesPreparation TimeCooking Time
2 People2 Hours (soaking time)20 – 25 Minutes


For Vadas

  • 1/2 cup urad dal, soaked for 2 hours and drained
  • 2 tsp green chillies, chopped
  • 2 tsp ginger, chopped
  • Salt to taste

For Topping

  • 1 1/2 cup whisked curds (dahi)
  • 1 1/2 tbsp powdered sugar
  • Chilli powder for sprinkling
  • 2 tbsp tamarind dates chutney
  • Roasted cumin seeds (jeera) powder for sprinkling
  • Black salt for garnishing

For Garnishing

  • 1 tbsp coriander, finely chopped


Step 1

Combine urad dal, green chillies, ginger and salt and grind to a smooth paste using approx. ¼ cup of water. Keep the batter aside for a while.

Step 2

Heat oil in a deep non-stick pan and deep-fry 3-4 vadas at a time. Keep flipping and fry them thoroughly till they turn light golden brown in colour from all the sides.

Step 3

Drain on a napkin paper and keep aside.

Step 4

In a bowl, combine curd and sugar, mix well and keep the aside.

Step 5

Take enough water in a deep bowl and drop the vadas in. Let them soak in water for 10-15 minutes.

Step 6

Remove the wadas from water and squeeze out all the excess water. Flatten it lightly between your palms.

Step 7

Arrange 3-4 vadas on a serving dish and top with sweetened curd.

Step 8

Sprinkle a little chilli powder, a tablespoon of tamarind dates chutney, a little cumin seeds powder and some black salt.

Step 9

Serve immediately or keep it in the fridge for 15-20 mins before serving.

Nutritional Information

Calories220 K cal
 Proteins16.0 g
Fats15.5 g
Carbohydrates 54.2 g
Cholesterol 48 mg
Sodium503 mg
Potassium55 mg

*For frying, add approximately 10 grams of fat per serving at 9 Kcal/gm of fat.

6. Panipuri/ Gol Gappe

For happiness comes in small packages – and in panipuris served with spicy, tamarind-flavoured chutney.

Golgappe / Pani Puri
ServesPreparation TimeCooking Time
5 People30-35 Minutes0 Minutes


25-30 puris (home-made or store-bought)

Ingredients for Stuffing

  • 4 potatoes, boiled & mashed
  • 1 onion, finely chopped
  • 3 tbsp coriander leaves, finely chopped
  • 2 tsp chaat masala powder
  • 1 tsp cumin powder, roasted
  • 1/2 tsp red chili powder (optional)
  • Black salt to taste (if not available, use normal salt)

Ingredients for Khatta-Tikha-Mitha Pani

  • 1/2 cup coriander leaves, chopped
  • 1/2 cup mint leaves, chopped
  • 1 inch ginger paste
  • 1 tbsp tamarind, seedless & soaked in water
  • 4 tbsp crumbled or powdered jaggery/sugar OR the mixture of 2 tbsp chopped seedless dates & 2 tbsp powdered jaggery.
  • 1 green chili, chopped
  • 1 tsp chaat masala powder
  • 1.5 tsp cumin powder, roasted
  • 2 tbsp boondi (readily available boondi)
  • Black salt to taste (if not available, use normal salt)


For Stuffing

Step 1

Boil the potatoes to cook completely, peel & chop well.

Step 2

Finely chop onion. Keep aside.

Step 3

In a large bowl, mix all the ‘for stuffing’ ingredients mentioned above. Add black salt (or salt) considering the amount of ingredients collectively.

Step 4

Mix well and keep aside.

For Khatta-Tikha-Mitha Pani

Step 1

Mix all the ingredients mentioned above for ‘Khatta-Tikha-Mitha Pani’ in a blender. Add water & grind to the fine mixture (is now called green chutney).

Step 2

Collect green chutney in a large bowl. Add 2-3 cups of water & mix well. Taste the seasoning & add chaat masala, jeera powder & salt to taste.

Step 3

Mostly thin pani is liked by many, so adjust the thinness by adding more water, but keep a check on seasoning & taste.

Step 4

Now, add boondi to this pani & let boondi become soft by soaking the pani.

Step 5

In summer season, you can chill this pani in the refrigerator or add ice cubes to it. (remember that adding ice cubes will make the pani thinner, so you’ll again need to adjust it as per the desired taste)

Preparing Pani Puri

Step 1

Hold the puri in hand & crack the top with the thumb nail.

Step 2

Add boiled potato-onion filling inside the puri as per puri’s size.

Step 3

Stir the green pani first and then add it to the puri. Next, add the sweet chutney as per your taste.

Step 4

Keep all the preparations handy. You should serve pani puri immediately, because it turns soggy due to pani.

Nutritional Information

Calories152 Kcal
Proteins3.8 g
Fat0.9 g
Carbohydrates39.3 g
Cholesterol3 mg
Sodium1014 mg
Potassium 687 mg

Tip -You can also use sprouted steamed moong, sprouted steamed matki, soft boiled white chickpeas, finely chopped onions, chopped coriander leaves, chopped pudina leaves for stuffing.

7. Potli Samosa

Small packages of happiness continued. Or wait. We think they are more than packages. They are bumper-hampers of flavour!

Potli Samosa
ServesPreparation TimeCooking Time
4 People10-15 Minutes10 Minutes


For the dough

  • 1 cup maida
  • 1 tsp Salt
  • 2 tbsp oil
  • 1/4 cup water

For the stuffing

  • 2 medium size potatoes boiled and mashed
  • 1/2 cup fresh green peas
  • 4-5 chopped cashew nuts
  • 1 finely chopped green chilli
  • Salt to taste
  • 1 tsp Garam Masala
  • 1 tbsp green coriander
  • 2 tsp oil


Step 1

Add all the ingredients for making the dough in a large bowl and knead with water. Add more water if needed. Knead well till the dough is soft.

Step 2

Keep the dough covered and let it ferment for at least 20 min.

Step 3

Meanwhile, heat a pan with 2 tsp oil. To the oil, add the green chillies and peas and let it cook for 2 minutes.

Step 4

To this, add the mashed potatoes and fry for a minute.

Step 5

Add garam masala, salt, cashew and fry for a further 2 minutes, sprinkle the coriander leaves and take off the heat.

Step 6

Now, knead the dough to make it sfoter and make smaller balls with the dough.

Step 7

1 cup maida will yield about 8-10 balls.

Step 8

Roll out the balls into little puris one by one. Drop the stuffing in the centre of one puri and shape it like a bundle.

Step 9

Pull all the edges of the puri together upwards and slightly pinch them all together and give a gentle twist.

Step 10

Heat oil in a pan for deep frying and fry the samosas till they turn golden.

Step 11

Remove the samosa from the pan and leave it on an absorbent paper

Step 12

Serve the samosa hot with sauce or chutneys of your choice.

Nutritional Information

Calories260 K cal
Proteins5.6 g
 Fats10.5 g
Carbohydrates35.9 g
Cholesterol0 mg
 Sodium587 mg

*For frying, add approximately 10 grams of fat per serving at 9 Kcal/gm of fat.

8. Maalpua

Behold these Indian pancakes packed with the richness of milk, cardamom, sugar syrup and pistachios. They are also one of the simpler Holi festival food recipes – something even the kids can help you with.

Serves Preparation TimeCooking Time
3 people 3 – 4 Hours20 – 25 Minutes


  • 2 cups milk
  • 1/3 cup refined flour
  • 1/3 cup sugar
  • 1/3 cup water
  • 1/2 tsp cardamom powder
  • 3 tbsp ghee
  • 2 tbsp pistachio
  • 1/2 tsp saffron


Step 1

Boil milk in a heavy-bottom pan over medium flame until it reduces to half.

Step 2

Prepare sugar syrup with a consistency of 1/2 or 1 string with 3/4th amount of the sugar mentioned in the ingredients. Add cardamom powder to the syrup.

Step 3

Dissolve saffron in two tsp of hot milk and pour it into the sugar syrup.

Step 4

Cool milk and add refined flour, remaining cardamom and sugar into it. Mix well and prepare a batter of pouring consistency. If required, add water.

Step 5

Keep the batter aside for 3 hours.

Step 6

Heat ghee in a flat pan. Pour the batter to form small pancakes. Pour ghee over it and turn over. Cook until it turns golden brown on both the sides.

Step 7

Once done, remove the pancakes from the pan and immerse in the sugar syrup.

Step 8

Set these maalpuas on a serving plate and garnish it with pistachios.

Nutritional Information

Calories358 K cal
Proteins7.9 g
Fats18.6 g
Carbohydrates42.6 g
Cholesterol46 mg
Sodium78 mg
Potassium170 mg

Tip: To make it healthier, you can use wheat flour instead of maida.

9. Gajar/Carrot Halwa

Always a good option, notwithstanding the occasion. Plus, the rich colors make this a must-have for Holi!

Gajar Halwa
ServesPreparation TimeCooking Time
4 People10-15 Minutes45-50 Minutes


  • 5 carrots, peeled and shredded
  • 200 g Sugar
  • 300 ml whole Milk
  • 6 tbsp Ghee
  • 10 cashew nuts
  • 7 Almonds
  • ½ tsp cardamom powder


Step 1

Wash, peel and finely grate the carrots. Use the smaller holes on your grater for the halwa.

Step 2

Take a heavy-bottom pan and keep it on low flame. Add 2 tsp ghee and tip in the shredded carrot.

Step 3

Fry the carrots for 5 min or so.

Step 4

Now, in a pressure cooker, cook the carrots with about 3/4 cup of milk for 2-3 whistles on a low falme.

Step 5

Remove the cooker of heat and let the pressure subside on its own. Now leave the cooker open and cook the carrot and milk till the milk is reduced completely.

Step 6

Next, add ghee, sugar and cardamom to the carrot mixture.

Step 7

The halwa will get slightly watery after adding the sugar.

Step 8

Cook till the mixture is thick again.

Step 9

You can add powdered nuts if you are going to feed your baby the halwa.

Nutritional Information

Calories489 Kcal
Proteins4.7 g
Fat28.5 g
Carbohydrates59.1 g
Cholesterol63 mg
Sodium49 mg
Potassium168 mg

Tip -For fine cardamom powder, grind it with a little sugar.

10. Palak Pakoda

Health freak moms out there, frowning about all the sugar and oil, why not sneak in some spinach into these yummy fritters? Remember to serve with tomato ketchup or chutney.

Palak Pakoda
ServesPreparation TimeCooking Time
4 People15 – 20 Minutes20 – 25 Minutes


  • 1 cup gram flour (besan)
  • 1.5 cup spinach, finely chopped
  • 2 green chillies, chopped
  • 1 tsp ginger, chopped
  • 1 medium sized onion, chopped (optional)
  • 1 tsp fennel seed powder
  • 1 tsp carom seeds
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • A pinch of asafoetida/hing
  • A pinch of turmeric
  • 1/2 tsp red chilly powder
  • Salt to taste
  • 1 cup water
  • Oil for deep frying


Step 1

In a bowl, add all the ingredients one by one. Add salt to taste, add water & mix well to get a semi thick batter. (Skip onion if you don’t prefer it)

Step 2

Make sure the batter is semi thick, as thin batter will make pakoras soak more oil. Keep aside for 15-20 minutes.

Step 3

Heat oil in frying pan, add batter with the help of spoon, fry till golden brown on medium flame.

Step 4

Put fried pakoras on tissue paper to absorb excess oil. Serve crispy palak pakora hot with tomato sauce or green chutney.

Step 5

Palak pakoras can also be enjoyed with fresh, soft bread slices.

Nutritional Information

Calories109 K cal
Proteins6.0 g
Fats1.8 g
Carbohydrates17.1 g
Cholesterol0 mg
Sodium67 mg
Potassium324 mg

 *For deep frying, add approximately 10 grams of fat per serving, at 9 K cal/gram of fat.

Tip: Onion and spinach have water-releasing tendencies, so add water to the batter carefully.

11. Crispy Karanji/Gujiya

Finally, let’s face it. The day is incomplete without this sinfully delicious, traditional Holi food. Go on and indulge your senses!

Crispy Gujiya

Nutritional Info

Crispy Karanjis ready! Cool them completely before storing them in an air tight container. Will keep well for weeks. In filling mixture we also use mixed nuts.


  • 3 cups maida
  • 1 cups semolina/rava,
  • 4 teaspoon vanspati/pure ghee,
  • oil
  • 100gram cornflour
  • pinch of salt
  • 2 tsp baking powder
  • water to knead dough
  • 250gram Poppy seeds
  • 500gram Jaggery
  • half cup milk


Step 1

In medium bowl, whisk the  ghee well, then add the maida, semolina, baking powder, a pinch of salt as per your taste and add water to dough (not warm water). Mix all these ingredients well and knead the dough.

Step 2

The dough shouldn’t be too soft or too dry.

Step 3

Cover this with a plastic wrap and leave it aside for 2 hours.

Step 4

Meanwhile, dry roast the Poppy seeds in a pan on a low flame for around 10 minutes till it turns golden. Remove from heat and mix jaggery and a little ghee into this and set it aside.

Step 5

Now take a small piece of the dough and roll it out into a circle (like roti).

Step 6

Then mix corn flour with oil and make smooth paste.This paste spread onto rolled roti with our thumb.

Step 7

Into this roti, add around 1 and 1/2 tsp of poppy-jaggery (or as much as you can fit in!) filling in the center.

Fold the roti and press the ends of the roti with your fingertips. Use a little milk to make the ends stick.

Step 8

Its crucial to avoid the stuffing from coming out during frying.

Step 9

Repeat with the rest of the dough.

Step 10

Drop 1 or as many you can in your fryer. Make sure the temperature of the oil doesn’t drop by adding too many of the karanjis. This will make the karanji soggy and it won’t stay crispy.

Step 11

When the karaji slightly puffs up Ladle in some hot oil on the surface of the karanji now and then just like you would do for making poori.

Step 12

Turn it over for the other side to cook.

Step 13

The karanji is done when it is golden brown.

Step 14

Remove, place on absorbent paper and serve.

Holi 2020 Recipes

Holi 2020: Top 6 Mouth Watering Holi Sweets Recipes

Colours, dance and happiness are what define Holi in its entirety. With the entire family gathering together, conversations and food preparations are aplenty. Including some great Indian sweets for Holi in your meal preparations is a great idea. These can be used as desserts or snack items or just be munched on as and when needed.

Lip Smacking Holi Desserts Recipes to Make Your Day Special

If you’re craving some popular Holi desserts but want the special touch to them, here are some great recipes that can help you make them right at your home.

1. Laddoos Made From Grated Coconut

Every festival tends to have its own version of a laddoo that defines it very well. And Holi is no different with its extremely popular coconut laddoos.

Total Cook Time: Around half an hour

Servings: Approximately 10 laddoos


  • Dry fruits,mixed
  • Green cardamom powder, 1 tsp
  • Ghee, 2 tsp
  • Milk, 1.5 cups
  • Coconut,grated, 3 cups

How To Make

  • Start by taking a pan and adding some ghee to it. Heat it up and follow that with some milk and grated coconut. Mix this together properly and allow it to heat well. Finally, add the cardamom powder and keep mixing and stirring it once in a while. Let it cook on low heat.
  • As the combination starts to thicken, keep stirring it constantly. This will separate the fat from the mix on the sides. Once this happens, turn off the stove and pour the mixture into a bowl. Allow it to cool down.
  • Later, begin rolling laddoos from that mixture as small or large as desired. Spread the dry fruits and more grated coconut in a plate, and roll these laddoos in it. These can then be stored in a refrigerator for later consumption, too.
Coconut laddoo

2. A Syrupy Malpua

No Holi celebration is ever complete without one of the favourite Sindhi Holi sweet dishes of all time. Malpua has found a fan following across the nation and with good reason.

Total Cook Time: Approximately an hour

Servings: About 6 malpuas


  • Pistachios, 2 tbsp
  • Kesar
  • Sugar, 250g
  • Milk, 0.5L
  • Baking powder, ½ tsp
  • Rava, 100g
  • Khoya, 50g
  • Water, 0.5L
  • Ghee, 1 cup
  • Green cardamom powder, 1 tsp
  • Fennel seeds, 1 tsp
  • Maida, 200g

How To Make

  • Start by preparing the sugar syrup first. Take a pan with some water and heat it. Follow up with sugar and stir it to dissolve completely. Add a few teaspoons of milk and stir again. A thick layer will rise on top which should be scooped off with a spoon. Turn off the stove once the syrup thickens.
  • In another bowl, prepare the batter by mixting together milk, cardamom powder, fennel seeds, baking powder, khoya, rava and maida. Make sure the batter is liquid enough to be poured easily. Allow it to sit for a while.
  • Now add some ghee to the pan and heat it on a low flame. Pour a large spoonful of the mixture on the pan and spread it circularly. Let it cook until it gets a brownish shade. Once cooked, take it out and place it in the sugar syrup for 5-8 minutes, allowing it to soak it well.
  • Make more malpuas with the remaining batter and soak them in the syrup one after the other. At the end, sprinkle chopped pista over it and gorge heartily.

3. The Signature Puranpoli

If malpuas are the favourites of Sindhis, then Maharashtrians are well known for their puranpoli affection. Here’s how you can make it right at home this Holi.

Total Cook Time: Around an hour

Servings: About 6 puranpolis


  • Jaiphal powder, ½ tsp
  • Oil
  • Water, ½ cup
  • Ghee, ½ cup
  • Chana dal, 1.5 cups
  • Rice flour, 2 tsp
  • Milk, 4 tbsp
  • Salt
  • Green cardamoms, 3
  • Sugar, 1.5 cups
  • Flour, 1 cup

How To Make

  • Take a bowl and add water and flour to it, mixing it well to form a dough. Allow it to sit for an hour.
  • Cook the chana dal with some water in a cooker on full flame. When done, strain away the water. Place this dal in a separate bowl and let it cool down.
  • Add the dal to a pan and cook it on medium heat with some ghee and sugar. Stir it constantly until it turns into a sticky soft mixture. Keep this mixture aside.
  • Take the dough and knead it again with oil, water and salt one by one. Separately, run the mixer with the chana dal mix, jaiphal powder and crunched cardamoms. Add milk if needed.
  • Once both mixtures are ready, take a little dough and a larger portion of the chana dal mix together. Roll two rotis from the dough and cover one of them with the dal mix with some gap around the edge. Place the other roti on top and press the edges to seal it up. Roll it again to spread it consistently.
  • Repeat the same with the remaining dough and dal mix. Finally, take a pan and heat ghee on it. Place the puranpoli on it and press it while it is being cooked. Feel free to add more ghee so that it turns an even brown colour without sticking to the pan. Serve hot.

4. The Delectable Rasmalai

Northern India celebrates Holi with an entirely different fervour. Satiating those taste buds and hungry stomachs is well achieved with this sumptuous sweet.

Total Cook Time: About 45 minutes

Servings: Around 2 large rasmalai bowls


  • Maida, 1 tsp
  • Pista, ½ tsp
  • Kesar
  • Paneer, 50g
  • Water
  • Black cardamom powder, ¼ tsp
  • Almonds, ½ tsp
  • Sugar, 6 tbsp
  • Milk, 0.5L

How To Make

  • Begin by crumbling the paneer in a bowl and mixing it with the maida. Knead this together to form a dough and roll balls from it, patting them flat at the end.
  • In a pan, add some water and heat it on full flame. Follow up with sugar and allow the water to boil until it completely dissolves. Turn off the stove and add the paneer balls to it. Cover the pan and let it sit aside for a couple of hours.
  • Boil milk in a separate large pan until it reduces the volume by half. Add some sugar until it dissolves and turn off the flame. Put in the kesar and cardamom powder and mix it all together.
  • With both the items ready, pick out the paneer balls and squeeze gently to drain excessive syrup. Put them in the milk mix and sprinkle with pista and almonds. Place this entire setup in the refrigerator and consume when it has chilled down properly.

5. The Munchy Shakarparas

Though quite easily obtainable in any sweet shop around you, making these special Holi festival sweets at home in your own way can be quite special.

Total Cook Time: Around half an hour

Servings: About 3 plates


  • Sugar, ½ cup
  • Water
  • Oil, 150ml
  • Green cardamom powder
  • Ghee, ¼ tsp
  • Kesar
  • Maida, ½ cup

How To Make

  • In a large bowl, mix together maida and ghee with some water. Knead them to form a dough and roll out large rotis from it. These can then be cut into smaller triangular shapes.
  • Separately, heat a pan and add oil so as to allow the shakarparas to be deep fried. Once the oil is hot, place the triangles one by one and fry on a low flame until they are golden brown. Place them on a tissue paper to soak the excess oil.
  • In a separate pan, heat water and sugar together and add kesar to it. Allow it to simmer on medium heat until it thickens. Then add the fried shakarparas to that syrupy mix and let them soak it in. Take them out in a plate and garnish with cardamom powder.

6. The Classic Phirni

This wonderful delicacy is the perfect way to end any Holi meal and leave your taste buds satisfied.

Total Cook Time: About an hour

Servings: Around 4 bowls


  • Green cardamom, 1 tsp
  • Pista, 4 tsp
  • Almonds, 4 tsp
  • Cashews, 4 tsp
  • Milk, 1L
  • Raisins, 1 tbsp
  • Sugar
  • Khoya, 100g
  • Basmati rice, 100g

How To Make

  • Prepare by soaking the rice for a couple of hours and washing it. Grind it to form a paste.
  • Add milk to a pan and boil it on medium heat. Add the rice paste to it and cook it on low heat until the milk reduces to half the volume.
  • Add grated khoya to this and stir to dissolve. Follow up with sugar and keep stirring to prevent it from sticking to the pan. Finally, add some chopped dry fruits to this.
  • Once the phirni starts getting a pink tinge, sprinkle some cardamom powder and turn off the stove. Mix it well and garnish with more dry nuts. Refrigerate it and serve chilled.

Holi is a time to bring families together and engage in hearty celebration. By making traditional Holi sweets at home, you can turn it into a bonding activity as well, and relish the sweetness together in the best way possible.