Sign in Sign up

Search results for Holi 1 to 3 hours

31 recipes

Filter

Ingredients

Dish type

Cuisine

Holi x
1 to 3 hours x
 
No reviews
 
1hr20min

In Vrindavan, we always give bhagwan first bhog of 'Gujhiya' for Holi. Here is our 20 yrs old recipe.

Recipe by: KunjBihariMishtanBhandar

 
1 review
 
1hr40min

This North Karnataka special chutney can be eaten with joladarotti or chapati.

Recipe by: sanjayumarani

 
1 review
 
2hr10min

This is a very authentic bengali dessert that is popular everywhere in the country, typically made during any religious or auspicious occasions such as birthdays, baby showers, or annyaprasan. However, every family in bengal have their own variation of payesh. This is how it is made in our family and I love it. Hope you'll like it too.

Recipe by: piku

 
3 reviews
 
1hr30min

This 'Khao Neeo Mamuang', is an authentic sweet rice pudding that you find in Thailand. It's creamy, smooth, garnished with sesame seeds and is just great for after dinner with a nice cup of coffee.

Recipe by: Michelle

 
No reviews
 
1hr15min

This cake is simple enough to eat with a cuppa tea, yet good enough to serve for a special occasion. It's one of my family's favourites.

Recipe by: Karlene

 
No reviews
 
1hr20min

Good things come to those who wait. This recipe isn't the quickest but worth it! It makes plenty so you can give away as gifts with good coffee beans.

Recipe by: Leigh Anne

 
No reviews
 
2hr

One of the courtly dishes of the Mughals, do-piaza combines onions and tomatoes with their fave spices as a foil for rich duck. Try serving with plain boiled long-grain rice or mirchi parathas.

Recipe by: Brenda Houghton

 
No reviews
 
1hr55min

Rice, honey and bananas cooked together with seasonings and then baked.

Recipe by: Brenda Houghton

 
No reviews
 
2hr

This tasty pizza includes a variety of toppings to suit every taste. It is easy and fun to make. Serve with a big salad, full of spinach, tomato, onions, cheese, cabbage and other leafy greens.

Recipe by: Maggie Pannell

 
No reviews
 
1hr5min

This Baklava recipe uses the same kind of filo pastry that's used for 'veggie or goat puffs'. It looks like samosa dough but it's crispy, light and flaky- the perfect texture for this rich, honey soaked, nut sprinkled, wildly popular middle eastern dish. It crackles as you bite but almost instantly, it just melts in your mouth.

Recipe by: Norma MacMillan

1 / 4