Enjoy it best with a plate full of hot/ crispy fried Moong Dal Vadas on this Holi, these are the perfect finger food to be served up hot for your guests, especially when they are rejoicing and participating in the festival.

These golden balls are best served with mint chutney, accompanied by a cool refreshing drink on the side.

  • Preparation Time: 1 hour or Overnight
  • Cooking Time: 15 Minutes
  • Serves: 4-5

INGREDIENTS:

  • Moong Dal/Green lentils, Soaked and Grounded: 2 Cups
  • Onion, finely chopped: 1 Cup
  • Green Chillies, finely chopped: As per taste
  • Ginger-garlic paste: 1and1/2 Tsp
  • Curry Leaves: 12-13 Leaves
  • Ajwain Seeds: 1/2 Tsp
  • Coriander Leaves, finely chopped: 2 – 3 Tsp
  • Turmeric Powder: 1/2 Tsp
  • Red Chilli Powder: 1/2 Tsp
  • Coriander Powder: 1/2 Tsp
  • Jeera/ Cumin Powder: 1/2 tsp
  • Salt: As needed

METHOD:

Soak two cups of moong dal for one hour or preferably overnight.

Grind dal to form a textured/coarse/grainy paste. *If the dal doesn’t grind properly in your mixer/ blender add a little bit of water during the process.

Add all the ingredients to your grounded dal batter and mix well.

Heat oil on a low flame.

Make soft balls of the prepared batter and directly dunk them in the hot oil.

Deep fry till the vada/ moong dal balls are golden-brown and completely cooked.

Serve with fried green chillies and mint chutney.

This finger food is best enjoyed when served hot.


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16th of October is celebrated as ‘World Food Day’. Why not celebrate it everyday? – This year, The World Food Programme was awarded the Nobel Peace Prize. In doing so the hunger parity around the world has been brought into focus, and Hunger has been identified as a human right violation. Read more on how you can minimise your food wastage.

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A decadent party starter, Doodh na puff is an easy-to-make parsi recipe. Packed with calcium and omega-3 this quick dessert is best enjoyed in winters.

  • Preparation Time: 5 minutes
  • Cooking Time: 10 minutes
  • Difficulty level: Beginner

INGREDIENTS:

  • Full fat milk: 1 litre
  • Sugar: 1 Tbsp
  • Green Cardamom Powder: 1 Tsp
  • Pistachios: 3-4, Sliced

METHOD:

Preheat your earthen pot on a low flame. Add milk and stir continuously. Bring milk to a boil and remove the pot from the heat. Let the milk settle down a little before turning the heat on again on a low flame and bringing the milk to boil again.

You have to repeat this process multiple times. You will observe the milk becoming foamy with every boiling repetition. When more than half the milk has foamed turn the heat off and let the milk simmer in the retained heat of the earthenware pot.

Add sugar and cardamom powder and stir till both dissolves in this creamy, foamy, frothy milk. Only spoon the milk froth in a glass (serve-ware). Enjoy this light dessert with a light garnish of chopped pistachios, almonds and a sprinkle of cardamom powder.

Relish this dessert both hot and cold.


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