Search results for 3-4 Holi

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3-4 x
Holi x
 
No reviews
 
23min

Use fresh mushrooms for this dish. They add a wonderfully concentrated flavour to this fast and easy dish. Serve with creamy pasta and a tender tomato salad. Delicious!

Recipe by: Jan Cutler

 
No reviews
 
5days40min

Every house in Rajasthan makes these around Holi. We grew up drinking this drink even a month after Holi!

Recipe by: PragatiM

 
No reviews
 
25min

Bhaang is the flavour of Holi. If you can't get enough of it as a drink, here’s a way to eat it too!

Recipe by: PragatiM

 
2 reviews
 
30min

This is a Holi specialty from Rajasthan. I'm from Jodhpur and Bhaang is so famous and sought after that government authorized shops sell it during the festival season.

Recipe by: PragatiM

 
No reviews
 
4hr25min

A fancy dish of soaked rice, milk and nuts.

Recipe by: Priyanka

 
No reviews
 
20min

Here's a tropical fruity drink that's ready in a jiffy. I don't like when ice dilutes my drinks, so I froze pineapple juice in ice cubes and used here. If you can't find fresh cream of coconut, use coconut milk instead.

Recipe by: STARFLOWER

 
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
 
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
 
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
 
18min

Enjoy this wonderful Italian snack of bread topped with a sharp, lemony anchovy paste and sweet grilled tomato. Anchovies are excellent in winter to 'heat' the body.

Recipe by: Brenda Houghton

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