holi

Crispy puris stuffed with beansprouts, boondi and spiced water. These delicious little morsels are one of India's most popular street foods. This recipe uses ready-made puris so they're quick and easy to put together.

Pani puri

tamarind chutney

cumin seeds

tsp black salt

fresh root ginger, peeled and roughly chopped

bird’s-eye chilli, roughly chopped

tbsp caster sugar

coriander leaves

tbsp finely chopped fresh mint leaves

ready-made puris

grams/1¾oz ready-to-eat mixed beansprouts

grams/1½oz

tamarind chutney (optional), to serve

Use up a mountain of French beans or runner beans in this quick, hearty vegetable curry with potatoes. It makes a brilliant addition to an Indian spread, or a standalone vegetarian dinner with flatbreads, chutney and yoghurt.

Each serving provides 148 kcal, 4g protein, 19g carbohydrates (of which 6g sugars), 5g fat (of which 0.5g saturates), 6g fibre and 1.2g salt.

French bean and potato sabzi

sunflower oil

2–3 garlic cloves, thinly sliced

onion,

2–3 green chillies, chopped

150 grams/5½oz tomatoes, chopped

turmeric

tsp coriander

salt

250 grams/9 ounces Maris Piper potatoes, peeled and cut into 2cm/¾in pieces

French beans, washed and cut into 2cm/¾in pieces

coriander,

Romy Gill shows you how to use up a glut of runner or French beans in a delicious curry.

Bean sabzi

Ladoos (or laddus) are small, spherical sweets made from flour, sugar and butter. Saliha infuses coconut and rose petal jam into hers for a festive treat.

Coconut rose ladoos

150 grams/5½oz desiccated coconut

260 grams/9 ounces condensed milk

butter

rose

¼ tsp ground cardamom

pink food colouring

tbsp freeze-dried strawberry

tbsp desiccated coconut

tbsp toasted pistachios, chopped

Barfi is a dense, milky, Indian fudge. Maunika Gowardhan combines peanut, ginger and chocolate in these moreish little treats!

You will need a 28x20cm/11x8in baking dish to make this recipe.

Barfi

unsalted butter

condensed milk

100 milliliters/3½fl oz double cream

peanut butter

milk powder

ginger,

60 grams/2¼oz flaked almonds

75 grams/2½oz dark chocolate chips

This spicy, tangy Indian salad, also known as kachumber is delicious served with raan lamb or curry. 

Indian salad

225 grams/8 ounces cucumber, cut into ½cm cubes

225 grams/8 ounces tomatoes, cut into ½cm cubes

grams/3½oz red onions,

pomegranate seeds

2–3 green chillies, finely chopped

tbsp lime or lemon juice

mint

Kachori chaat is pastry that is stuffed with spicy peas and fried until crisp and golden. Serve topped with yoghurt and tamarind chutney.

Kachori chaat

240 grams/8½oz plain flour

salt,

milliliters/2fl oz vegetable oil, plus extra for deep frying

vegetable oil

nigella seeds

asafoetida

green chillies, finely chopped

220 grams/8 ounces peas (frozen is fine)

mango powder

½ tsp mild chilli powder

½ tsp garam masala powder

tbsp finely chopped fresh coriander

small tub plain yoghurt (about 150 grams/5½oz)

green chutney (see recipe tips)

tamarind chutney (see recipe tips)

When I was growing up, my mum used to make aloo tikki once a week for me and my friends. She would make it in many different ways, sometimes filled with paneer or squashed peas, and served with chickpeas or on their own. 

Each serving provides 345 kcal, 8g protein, 46g carbohydrates (of which 3g sugars), 13.5g fat (of which 2g saturates), 6g fibre and 3.3g salt.

Aloo tikki

spring onions, white and green parts finely chopped

2–3 small chillies (bird’s eye

tsp cumin seeds,

ginger powder

tbsp panko breadcrumbs or any other breadcrumbs

sunflower oil, for shallow frying

tomato ketchup or tamarind chutney, to serve (optional)

tsp sunflower oil

tsp finely grated fresh root ginger

tsp red chilli powder

½ tsp ground turmeric

tomato purée

300 grams/10½oz tinned chickpeas,

coriander

Rose infused milk with creamy pistachios is a rich and flavourful beverage perfect for festivals. It can be served hot or cold.

Rose Pistachio Milk

full fat milk

rose petals

tbsp cardamom pods

1½ tbsp jaggery powder sugar

pistachios

Once it boils, add dried rose petals, crushed cardamom pods and jaggery powder. Simmer the heat and keep reducing the milk to thicken it.

Keep stirring so that the milk doesn&#8217;t burn. Keep reducing it for about 20 minutes on low flame.

Meanwhile, crush unsalted pistachios in a mortal pestle into very small chunk almost like a powder. You can so it in a food processor or mixer.

Once the milk is reduced, strain the milk. 

Add crushed pistachio chunks/powder to the milk and mix well.

Raita is a cool, fresh chutney that takes seconds to make. Use it to top fiery curries or as a dip for poppadoms.

Cucumber and mint raita

250 milliliters/8fl oz natural yoghurt

mint leaves, chopped

green chilli, de-seeded and finely chopped (optional)

Rose Barfi or Rose Milk Powder Burfi or Rose Pista Barfi is a delicious and flavorful, easy to make milk-based Indian sweet or mithai or no-bake fudge recipe prepared in less than 30 minutes using just 6 ingredients from your kitchen. 

Rose Barfi | Rose Milk Powder Burfi | No Bake Rose Pistachio Fudge

tbsp Ghee (or Brown butter)

milk

Milk powder

Sugar (Fine variety)

tbsp Pistachios (roughly chopped)

Heat ghee in a pan. If you are using butter, heat till it melts and becomes light golden in color.

Add whole milk and bring it to boil on low flame. Keep stirring to prevent it from burning at the bottom.

Once you see the milk start bubbling add the milk powder in increments and keep whisking while adding so that there are no lumps. 

Continue stirring this on low flame for 2 to 3 minutes.

Step I

Add sugar, rose syrup and mix everything together. Continuously keep stirring on low flame for 8 to 10 minutes till the mixture forms like a ball or dough and ghee starts separating from the pan.  (Check tips)

Step II

Transfer this mixture to a greased plate or pan. spread and smooth with back of spoon or spatula. 

Garnish with nuts and press gently with a spatula. Let this set for about 1.5 to 2 hours. Once it sets, cut them into the desired shape and size.

Rose Pista Burfi or Rose Milk Powder Barfi is now ready. Store in air tight container for 5 days or in refrigerator upto 2 weeks. 

Step III

This is a simple, spicy Indian lunch or brunch made with rice and potatoes. Perfect as a side dish with curry, too.

Poha potatoes

potatoes

140 grams/5 ounces thick poha rice (also called flaked rice

olive oil

tsp urid dal

tsp black mustard seeds

red chilli, finely chopped

curry leaves,

½ onion, chopped

tsp sugar

2-3 tbsp chopped fresh coriander, to garnish

wedges of lime, to serve

Pilau rice is the perfect accompaniment to a curry feast. The Hairy Bikers add whole cardamom, cloves, bay and cinnamon for a heady fragrance, along with a nice bit of butter and chicken stock for a rich taste. Serve with any of your favourite curries.

Top 12 holi recipes from across the web

The most viewed holi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pani puri

French bean and potato sabzi

Coconut rose ladoos

Barfi

Indian salad

Kachori chaat

Aloo tikki

Rose Pistachio Milk

Cucumber and mint raita

Rose Barfi | Rose Milk Powder Burfi...

Poha potatoes

Pilau rice

Top 12 holi recipes from across the web

The most viewed holi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pani puri

French bean and potato sabzi

Coconut rose ladoos

Barfi

Indian salad

Kachori chaat

Aloo tikki

Rose Pistachio Milk

Cucumber and mint raita

Rose Barfi | Rose Milk Powder Burfi...

Poha potatoes

Pilau rice

The most viewed holi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine