1. Wellness
    2. All about Nutrition!

    All about Nutrition!


    All about Nutrition!


    This Holi, let's play with the colors on our plate :)
    What you have to do:
    • Give a colorful twist to your favorite recipe (NO artificial food colors allowed)
    • Plate the dish creatively
    • Click a picture and upload here using the ‘camera’ icon
    • Share your recipe in the comment box below
    • Click ‘send’

    So, put on your apron and get cooking!
    The more colorful and creative you get with your dish, the more chances to win!!

    Rules of the contest:
    1) Only one entry per person
    2) Send original entries only
    3) Participants are responsible for the pictures/content they post
    4) The contest entries will become the sole property of ParentCircle. The content may be used for publication in the company’s online and print media
    5) The decision of the judges stands final
    ... more

    • Team ParentCircle
    • 890
    • 29
    • 107 days ago


    Nandini aggrawal 101 days ago


    Team ParentCircle 92 days ago

    @Nandini aggrawal very artistic! love the backronym of HOLI - Hate Out Love In :)

    Nandini aggrawal 8 days ago

    @Team ParentCircle Thanks

    Team ParentCircle 81 days ago

    Many Congratulations to our Winners :)

    Garima yadav 71 days ago

    @Team ParentCircle Thank you so much team.

    Garima yadav 71 days ago

    @Garima yadav @parentcircle plz let me know how to claim the gift

    Team ParentCircle 91 days ago

    Thankyou all for your yummy entries :)

    The contest stands CLOSED.
    Watchout this space for results.

    Arathi Vishwanath 92 days ago

    Tricolour Paratha
    Ingredients :
    Wheat flour, Carrot, Spinach/Palak, Radish, Garam Masala, Chilli powder, salt, Ajwain.
    Preparation method:
    Grate carrot and radish, boil spinach for 2-3 minutes
    and prepare the paste of it.
    Add garam masala, chilli powder, ajwain and salt for each of these and prepare the different coloured dough by putting wheat flour in the required quantity to them.

    Prepare the paratas out of these doughs to get the tricolour combination.

    Sunita Katyal 97 days ago

    Saffron Rainbow Cake topped with baked Rose petals!

    1 tsp Saffron mixed in milk
    1/2 cup milk
    1/2 cup rose petals
    1 cup flour
    1/2 tsp Baking Powder
    A pinch of salt
    1/2 cup sugar/jaggery powder
    1/2 cup finely chopped almonds
    Pandan Coconut Emulco
    Blueberry Emulco
    Mango Essense

    Preheat oven to 180ºC.
    (1) Combine flour, almonds, baking powder, baking soda, use 1/4 cup grinded rose petals, salt and sugar.
    (2) Add milk and Saffron mix.
    (3) Batter is ready
    (4) Divide the batter into three parts.
    (5) Add the mentioned Emulcos respectively.
    (6) Pour the batter one by one and make swirls.
    (7) Bake at 180°C for 35 minutes.
    (8) Take it out and let it cool.
    (9) Enjoy! :)

    Team ParentCircle 92 days ago

    @Sunita Katyal lovely :)

    Supreeta Rao Rao 97 days ago

    Colorful neerdosa qatayef

    Qatayef is a arabic dessert made with apf/maida. Here i made it with Mangalorean neer dosa batter.

    1 cup rice
    ¼ cup fresh coconut
    Salt to taste
    1 tbs beetroot pieces
    2 tbs coriander leaves
    ½ tsp turmeric

    For the filling
    1 cup fresh coconut
    ½ cup jaggery powder
    A pinch salt
    ¼ tsp cardamom powder
    Mix well above ingredients ..keep covered aside.

    Wash rice repeatedly ...soak for 5 hours.
    Discard soaked water..rinse in fresh water once.
    Grind it into smooth paste along with salt n coconut adding water as required.
    Devide the batter into 4 parts.
    Keep one part as it is.
    To another one part add turmeric ...mix well.
    To one part add beetroot pieces ..grind till smooth.
    To the last part add coriander leaves...grind again till smooth.
    Consistency of all batters should be that of pan cake batter

    Now heat a nonstick pan...grease lightly.
    Pour a small ladle of white batter on tawa.
    Cover n cook till its cooked.
    Remove and make other dosas same way from different batters.
    Once done place stuffing in the centre.
    Fold & press sides halfway gently so that it sticks.
    Arrange on a plate & serve.

    Recipe by Supreeta Rao

    Team ParentCircle 92 days ago

    @Supreeta Rao Rao looks YUMMMMM!

    Shyla Ivan 93 days ago

    South indian homemade plate

    97 days ago

    Pragri is a Sindhi sweet specially made during the Holi festival. It is somewhat like gujiya with mawa filling but the outer covering is multi-layered, flaky and very crispy. It needs a lot of patience to make this sweet as it is time consuming. The frying has to be done on very low flame. For best results use only desi ghee or dalda. The oil does not give the required crispiness to the layers.

    For the outer covering:
    Maida ............. 2 cups
    Desi ghee ....... 2 tbsps
    Water ............ for kneading ( I use cardamom flavoured water)
    For the Paste:
    Maida ........ 1/4 cup
    Desi Ghee or Dalda ... 4-5 tbsps
    For the syrup:
    Sugar ...... 1 and 1/2 cups
    Water ...... 1 cup
    Green cardamoms .... few
    Saffron ........ few strands
    Rose water .... 1 tbsp or Rose essence - 2-3 drops
    For stuffing :
    Sweet mawa ....... 1/4 kilo ( I used the store bought ready mawa )
    To make mawa at home see the recipe - HERE
    Almonds .... few chopped
    For Garnishing:
    Rose petals ... handful (fresh or dried)
    Silver varq .... as needed
    For Frying:
    Dalda or Desi Ghee
    (You may use oil if you want to avoid using these)


    To make the sugar syrup put the water and sugar in a pan. Bring to a boil and add the saffron strands, split green cardamoms and allow it to simmer until it is thick. Switch off the gas and add the rose water or essence as mentioned.

    Take the maida for the outer layer, add the ghee and knead with the cardamom flavoured water to make a soft dough. Cover and set it aside for resting.

    Make the paste by mixing 1/4 cup maida and 4-5 tbsps ghee.. It should be of the spreading consistency (like butter at room temperature)

    Now take the dough and make tiny portions rolling 4-5 at a time

    Roll them out like tiny roundels of the same size

    Now with your finger tip
    spread the paste on each one.

    Place them one on top of the other until you finish 4 of them. Cover the 5th one on top without the paste as you are again going to roll them together.

    Carefully roll out the bunch of 5 roundels together to make them bigger one about the size of a puri.

    Spoon the sweet mawa in the middle and add some chopped almonds. Using your finger apply a little water or milk around the mawa so that it gets sealed when you fold it.

    Fold the pragri carefully pressing the portion around the mawa with your finger. Take care not to seal the edges as they should puff up when you fry it.

    Now heat the ghee or dalda or oil for frying. Reduce the flame and drop the pragri carefully. Using a pair of kitchen tongs try to open up the edges of the pragri with light hands. Don't overdo it as it might open up completely.

    Turn it few times and fry on very low flame until it is very crispy and golden.

    Repeat this process to make and fry all the pragris. Now dip them in the sugar syrup nicely and remove on a plate.

    Place them in a serving platter and garnish with and rose petals. You can store them in a clean dry container after they are completely cold.

    Sunita Katyal 97 days ago

    My Mom #TriptaDevi cooks the best gujiya which is a true delight for me anytime even when I am feeling full already! So to make her Happy I will cook her favorite Gujiya for this Holi Festival. It is very simple recipe.
    1. First of all Heat the pan with ghee and add crushed Khoya. Fry it on a low flame till it is light golden in the color.
    2. Now in this mawa add chopped almonds, cashew nuts, raisins,cardamom powder and powdered sugar. Mix it well and keep it aside
    3.Take the Maida in a bowl and add 3 tbsp ghee. Rub it and add water and knead the flour well to make a stiff dough. Cover it and let it rest for 15-20 minutes.
    4.Take one portion of the dough, dust with flour and roll it. Shape it with the help of gujiya mold. Put 1-2 teaspoon stuffing in the center of the mold and apply water around the edges and fold it.
    5.Heat the oil and deep fry it on low flame till light golden and crispy from both the sides.
    6. store it in a airtight container for later use.

    Debarati Roy 97 days ago

    Karanji Gujia

    Flour: 1 cup, oil: one and a half teaspoon, water: 1/3 cup

    For sugar juice: sugar: 1 cup, water: 1 cup, small cardamom: 2 tbsp, lemon juice: 1 tsp

    For the stuffing: Ghee: 1 tbsp, Almond powder: 1 tbsp, Almond powder: 1 tbsp, Raisin powder: 1 tbsp, Powdered milk: 1/2 cup, Liquid milk: 1/4 cup, Powdered sugar: 1/4 cup, Coconut or Powder: 1/3 cup, small cardamom powder: 1/4 teaspoon


    First fry the crushed nuts and raisins with a spoonful of ghee in a pan. Mix the powdered milk and liquid milk. Stir in the coconut milk and cardamom powder and cool down. Mix the powdered sugar in it. When the round lumps are ripe, you will understand that the flour has been mixed properly. Now add a little water. The dough is ready. Cover it with a spoonful of oil for fifteen minutes.Now make juice by mixing sugar and water. Break two small cardamoms and add juice. When the juice becomes sticky, turn off the gas. Mix one spoon of lemon juice. Then the juice will not freeze. Cover and keep it. Add the amount of oil. Sand the luchi with a little oil from the soaked dough. Wrap it around with water with stuffing on one side. When the oil is slightly hot, leave the gujia. Reduce the heat and fry for ten minutes. Now add sugar juice. After 5 minutes, remove from the juice. Top with grated khoya, kajukuchi, saffron and serve.

    Sajuli B 102 days ago

    Gulkand Stuffed Paan Coconut Laddu
    Prep Time : 45 mins
    Cooking Time : 60 mins
    Serve : 6

    1. Sweet Paan or betel leaves- 3
    2. Grated Coconut - 100 grams
    3. Sugar -10 grams
    4. Condensed Milk - 1 cup
    5. Gulkand - 10 grams
    6. Tutti Frutti - 10 grams
    7. Chopped nuts and cashews as needed
    8. Cherries for decoration

    1. Mix Sweet Paan or betel leaves and grind in a mixer with half condensed milk.
    2. Boil the mixture of sweet betel leaf, Grated Coconut and condensed milk in a non stick pan.
    3. Add sugar and remaining condensed milk to the pan so that it becomes sticky.
    4. Turn off the heat and let the mixture cool down a bit.
    5. Make filling with Gulkand, tutti-fruti, chopped nuts and cashew nuts. Mix everything together.
    6. Take a small amount of coconut and with a gap in the middle, roll the filling mixture into a round shape.
    7. Garnish with Grated Coconut and cherries. Refrigerate for 30 minutes.
    8. Now serve.

    Team ParentCircle 101 days ago

    @Sajuli B DELICIOUS!! :)

    Mukti Sahay 102 days ago

    Prep Time : 20 mins
    Cooking Time : 30 mins
    Serve : 8

    All purpose flour - 1 cup
    Semolina - 2 tbsp
    Carrot paste - 1/2 cup
    Salt - to taste
    Clarified butter - 2 tbsp
    Carom seeds - 1/4 tsp
    Onion seeds - 1/4 tsp
    Oil - for frying

    Take a large bowl combine together all above listed ingredients
    The texture should be crumbly.
    Make a stiff dough with the help of little water.
    Keep aside for 15 mins.
    Now roll the dough into thin chapati.
    Cut into a circle with cookie cutter or cap of the bottle.
    Now place five circle one by one and fold it and cut in the middle.
    Heat enough oil in a pan add rose shaped mathri and deep fry till they become crispy.
    Serve hot with tea.

    Team ParentCircle 102 days ago

    @Mukti Sahay Wowww!

    Mukti Sahay 102 days ago

    Prep Time : 45 mins
    Cooking Time : 60 mins
    Serve : 8

    For carrot burfi
    Carrot/gajar - 1 kg
    Milk - 1 liter
    Clarified butter - 4 tbsp
    Sugar - 1/2 cup
    Cardamom powder - 1/4 tsp
    For mawa burfi
    Fresh paneer /cottage cheese - 1 cup
    Mawa / whole dried milk - 1 / cup
    Sugar - 1/4 cup
    Cardamom powder - 1/4 tsp
    For fresh green gram
    Fresh green gram/hara chana - 1 cup
    Sugar - 1/2 bowl
    Milk - 1 cup
    Clarified butter - 2 tbsp
    Cardamom powder - 1/4 tsp

    For carrot burfi
    Wash and grate the carrot.
    Heat carrot and milk in a pan.
    Stir continuously till thick.
    Add clarified butter and nix well
    Simmer the flame,when the mixture(milk and carrot) gets dried add sugar and saute for 4 - 5 mins.
    Add cardamom powder and mix well.
    Spread in the grease plate
    For mawa burfi
    In a non stick pan add paneer / cottage cheese and mix them together followed by mawa / whole dried milk.
    Keep stiring to prevent the mixture from sticking.
    When mixture leaves the sides switch off the flame.
    Let it cool and now add sugar and cardamom powder and mix well.
    Pour the mixture over greased plate.
    For green gram burfi
    Heat clarified butter in a pan.
    Grind green gram coarsely and add in the pan.
    Stir constantly for 10 - 12 mins.
    Add sugar and stir until thick consistency.
    Add cardamom powder and mix well.
    Add raisins and crushed almonds and mix well.
    Pour the mixture on the grease plate and spread it
    Now we assemble all these
    We take first layer of fresh green gram burfi and second layer of mawa burfi and at the top we add carrot burfi.
    Now our tricolor burfi is ready to eat

    Mukti Sahay 102 days ago

    Prep Time : 15 mins
    Cooking Time : 30 mins
    Serve : 6

    Grated petha - 3/4 cup
    Grated paneer - 1 cup
    Fresh green gram - 100 gms
    Grated carrot - 100 gms
    Clarified butter - 2 tbsp

    Grate the paneer and petha.
    Wash and grate the carrot.
    Heat clarified butter in a pan and add the grated carrot
    Stir continuously till thick and keep aside.
    Again heat the clarified butter in a pan.
    Grind the green gram and add in the pan.
    Stir continuously until thick
    Take a plate mix the grated paneer and grated petha and divide into three parts.
    In one part paneer mix the carrot mixture and second part paneer mix the green gram mixture and third is white paneer.
    Take mixture and mould it and keep in the fridge for 3 - 4 hours.
    Demould the sandesh and serve.

    Mukti Sahay 102 days ago

    Prep Time : 25 mins
    Cooking Time : 25 mins
    Serve: 2

    For stuffed tomatoes
    Tomatoes - 3
    Potatoes boiled and mashed - 1 cup
    Green peas - 1 tbsp
    Turmeric powder - 1/2 tsp
    Coriander powder - 1 tsp
    Red chilly powder - 1 tsp
    Garam masala powder - 1/4 tsp
    Cumin seeds - 1/4 tsp
    Amchur powder - 1/4 tsp
    Chopped green chilly - 2
    Chopped onion - 1
    Ginger, garlic paste - 1 tsp
    Salt - to taste
    Oil - 2 tbsp
    Chopped coriander leaves - 1 tbsp
    For white gravy
    Chopped onion - 1
    Ginger - 1 inch stick
    Garlic cloves - 3 - 4
    Cashew nuts - 3 - 4
    Milk - 1 cup
    White pepper - 3 - 4
    Cloves - 2 - 3
    Cardamom powder - 2
    Cumin seeds - 1/4 tsp
    Cinnamon - 1 inch stick
    Turmeric powder - a pinch
    Grated cheese - 50 gms
    Coriander leaves - 1 tsp
    Salt - to taste
    Oil - 2 tbsp

    For stuffed tomatoes
    Cut the top of the tomato and remove all the seeds.
    Heat oil in a wok add cumin seeds to crackle
    .Add onion and fry till light brown add ginger ,garlic paste,coriander powder,turmeric powder,red chilly powder and add some water n saute..Add mashed potatoes ,green peas,salt,amchur powder,green chilly and cook on medium flame approax 3 - 4 mins. add garam masala powder and coriander leaves and mix well now stuffing is ready.
    Stuff the filling in the tomatos heat the oil in a wok add the stuffed tomatoes and cover the wok, lower the heat and cook till the skin of the tomatoes becomes light brown,turn off the flame.
    For white gravy
    Boil chopped onion,ginger garlic and cashew nuts with one cup of water and soak poppy seeds for half an hour
    Once cooled to add poppy seeds and make a paste, heat clarified butter in the pan
    Add whole garam masala to crackle now add boiled onion masala paste.
    Add a pinch turmeric powder and mix well.
    Add milk and bring to boil turn off the flame and add salt and mix well
    Take a bowl add white gravy and place the stuffed tomato garnish with grated cheese and coriander leaves,serve hot.

    Mukti Sahay 102 days ago

    Prep Time : 25 mins
    Cooking Time : 25 mins
    Serve : 4

    All purpose flour - 1 cup
    Carom seeds - a pinch
    Onion seeds - a pinch
    Clarified butter - 2 tbsp
    Spinach leaves - 250 gms
    Salt - to taste
    Oil - for frying

    Wash the spinach and blanch in the pan for five mins
    Cool down for some time then grind the squeeze palak/spinach and make a fine paste.
    In a kneading bowl mix all purpose flour,spinach paste,carom seeds,onion seeds salt and clarified butter.
    Make a soft dough.
    Keep aside for 15 mins.
    Divide the dough into a ball.
    Flatten the ball into thin round puri.
    Cut into square shape
    Make slits with the help of knife in the middle portion
    .Fold it and now again fold it and seal the edges
    Slice a slot in the middle of of stripes.
    Heat oil in a pan.
    Deep fry in batches.
    Cook on medium flame.

    Nandini aggrawal 105 days ago


    Deepika Amit Gupta 106 days ago

    Here's my entry team where I made many dishes on the occasion of Holi. Here's my colourful thali.

    Team ParentCircle 106 days ago

    @Deepika Amit Gupta WOW...Awesome!

    Garima yadav 106 days ago

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

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

    Ingredients for Paan cheesecake layer:-
    1/2 Cup cottage cheese fresh
    1/4 cup yogurt thick
    1/2 cup whipping cream
    1/2 cup sugar
    2 tbsp paan syrup
    1 tbsps gelatin (bloomed in 1 tbsp boiling water)

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

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

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

    For paan cheesecake (3 layer) :-
    In a blender blend cheese, yogurt, cream, sugar, gelatin mixture until everything is well incorporated. Now add paan syrup and give one more whisk.
    And Pour the mixture on the 2 layer, smooth the top.Cover n refrigerate for at least 2-3 hours.
    And finally Garnish with rose petals, pistachio, saffron .

    Team ParentCircle 106 days ago

    @Garima yadav YUM YUM :) Loved the presentation with colors in glasses.