To make Rajma Rice, cook soaked kidney beans with a spiced tomato-onion masala, and serve over basmati rice cooked with cumin seeds and bay leaf. Garnish with fresh coriander for a hearty, comforting meal.
To make homemade kimchi, salt and rinse Napa cabbage, then prepare a spicy paste with Korean chili flakes, fish sauce, garlic, and ginger. Mix the paste with cabbage and vegetables, pack into a jar, and ferment at room temperature for 1-2 days before refrigerating. Enjoy the kimchi as a flavorful side or ingredient.
To make Italian-style pizza at home, prepare a dough with flour, yeast, water, salt, sugar, and olive oil, and let it rise. Create a tomato sauce with crushed tomatoes, garlic, olive oil, and herbs. Assemble the pizza with sauce, mozzarella, and toppings, then bake in a preheated oven until the crust is golden and the cheese is bubbly.
To make macarons, sift almond flour and powdered sugar, beat egg whites until stiff peaks form, fold in dry ingredients, pipe onto baking sheets, and bake. Prepare buttercream filling and sandwich between paired macaron shells. Allow macarons to mature in the refrigerator for at least 24 hours before serving.
To make coconut ladoos, roast grated coconut in ghee, then combine with sweetened condensed milk, roasted nuts, and cardamom powder. Cook until the mixture thickens, then shape into balls and optionally coat with more grated coconut. Garnish with nuts or saffron, and store in an airtight container.
To make Chicken Pulao, saut spices and onions, then add ginger-garlic paste and chicken with spices. Incorporate tomatoes, yogurt, and herbs, then mix in soaked rice and cook with water or stock. Simmer until the rice is cooked, then let it rest and garnish with fried onions and fresh herbs before serving.
To make quiche, prepare a buttery crust by mixing flour, cold butter, and water, then blind bake it. For the filling, whisk eggs, cream, milk, cheese, and desired fillings, pour into the crust, and bake until set. Let it cool before slicing and serving.
Mix flour, ghee, milk, and water to form a thin batter. Fry the batter in hot oil by pouring it in thin streams until golden brown, then soak the fried ghewar in warm sugar syrup. Garnish with silver vark and chopped nuts before serving.
To make Beetroot Kofta Curry, mix grated beetroot with mashed potato, gram flour, and spices, shape into koftas, and fry until golden. Prepare a curry base with onions, tomatoes, and spices, then add yogurt and cream. Simmer the koftas in the curry and garnish with coriander leaves before serving with naan or rice.
To make avocado toast, mash ripe avocado with lemon juice, salt, and pepper. Spread it over toasted whole grain or sourdough bread. Customize with optional toppings like cherry tomatoes, radishes, or a poached egg for added flavor and nutrition.
As holi approaches, let us embrace the tradition of gujiya making with open hearts and open minds, knowing that with each delicate fold and crispy bite.