Karela khata meetha & Lauki ke kofte
Karela khata meetha INGREDIENTS: 300 gms bitter gourds 2 onions sliced 100 ml mustard oil Salt 1 tsp haldi powder
Bengali delicacies: Stuffed Parwal/Potoler dolma & Dhokar dalna
Stuffed Parwal/Potoler dolma INGREDIENTS: 7-8 pieces of Parwal/ Potol/pointed gourd 1 cup mustard oil 2 bay leaves 2 dried red
Sewai kheer with coconut & Dum Aloo
Sewai kheer with coconut INGREDIENTS: 1 litre milk 150 gms sewai – vermicelli 3 tbsps ghee 4-5 tbsps sugar as
Mutton Pulao & Fish Kalia
Mutton Pulao INGREDIENTS: 1 cup long grained Basmati rice 1 kg mutton 1 cup ghee 1 inch piece cinnamon 3
Dal with green peas & Okra with onions and sesame seeds
Dal with green peas INGREDIENTS: Half cup dhuli masor dal Half cup dhuli yellow mong dal Salt 1 bay leaf
Cabbage with shredded chicken & Alu bhartha Bengali style
Cabbage with shredded chicken INGREDIENTS: 3 cups shredded cabbage 2 bay leaves 2 dried red chillies Half cup mustard oil
Spinach and corn tarts & Mushroom puffs
Spinach and corn tarts INGREDIENTS: For the tarts 200 gms maida 150 gms butter 2 punches salt 2 tbsps of
Vegetable Chops & Gur Rice Payesh
Vegetable chops INGREDIENTS 2 medium sized beetroots, boiled and grated 2 medium sized carrots, grated 100 gms French beans, steamed
Soya Chaap Balls & Fish with beetroot and sesame seeds
Soya Chaap Balls INGREDIENTS: To make the balls: 200 gms of soya chaap Oil for deep frying 1 medium sized
FOOD FOR Holi: Gujiya with khoya & Oil less Chevda, cornflakes and poha
PRAVASISAMWAD.COM Gujiya with khoya INGREDIENTS: For the filling: 2 cups freshly grated coconut 100 gms khoya 3 tbsps of sugar