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
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Comments
Nandini aggrawal 101 days ago
#coloryourplate
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!
Ingredients:
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
Method:
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.
Ingredients
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
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.
Ingredients:
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)
Method:
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
Ingredients
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
Method:
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
INGREDIENTS-
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
METHOD-
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
ROSE SHAPED MATHRI
Prep Time : 20 mins
Cooking Time : 30 mins
Serve : 8
INGREDIENTS
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
METHOD
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
TRICOLOR BURFI
Prep Time : 45 mins
Cooking Time : 60 mins
Serve : 8
INGREDIENTS
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
METHOD
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
PETHA SANDESH
Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 6
INGREDIENTS
Grated petha - 3/4 cup
Grated paneer - 1 cup
Fresh green gram - 100 gms
Grated carrot - 100 gms
Clarified butter - 2 tbsp
METHOD
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
STUFFED TOMATO WITH GRAVY
Prep Time : 25 mins
Cooking Time : 25 mins
Serve: 2
INGREDIENTS
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
METHOD
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
LEAF SHAPED MATHRI
Prep Time : 25 mins
Cooking Time : 25 mins
Serve : 4
INGREDIENTS
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
METHOD
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
#colouryourplatecontest
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.
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