Holi, or the Festival of Colors, is a popular religious spring festival in India that is celebrated at the end of the winter season on the last full moon day of the lunar month (February/March) It is celebrated by people throwing various wet and dry colors on each other during the day, and eating sweet delicacies and consuming milk based drinks.

We present a few popular items served during Holi.  Different parts of India may prepare these dishes in various ways, but we have tried to keep these recipes as simple yet as delicious as possible.  Happy Holi!!

- Indian Style Pancakes (Malpua)

- Yummy Rice Pudding (Kheer)

- Flat Bread with Sweet Lentil Filling (Puran Poli)

- Coconut and Mango Crepes

Malpua or Malpura is an Indian style pancake that is traditionally served as a dessert or snack.  It is a popular dessert item during Holi in certain parts of India.  While different regions prepare the batter in varied ways, we have represented a recipe that is very quick and easy to prepare.  The Malpua is typically eaten with rice pudding, sugar syrup or other milk based sweets.  However, you could eat it with fruit or any other toppings you like. - Shalini

Ingredients:

Core Spices and Flavorings:
1 tsp cardamom powder

Other Ingredients:
1 cup flour
3/4 cup sugar
1/2 cup milk
1/2 tsp baking soda
Oil for shallow frying

Directions:
Mix all the dry ingredients (cardamom powder, flour, sugar and baking soda).

Gradually pour in the milk and keep stirring until the batter is smooth and of a thick but pouring consistency.

Heat 2 tbs of oil in a flat pan.

Pour about 2 tbs of the batter onto the pan and heat for about a minute or two on each side until the pancake has a golden brown color.

Serve with rice pudding (kheer), regular syrup or fruit.

Puran Poli is flat bread or poli stuffed with a sweet chana daal or yellow lentils mixture called puran. It is a popular dish in the state of Maharashtra in India, and is especially prepared during the festival of Holi. It is traditionally prepared with jaggery or sugar but I prepared it using brown sugar. 

This was the first time I actually tried my hand at preparing this delicious dish and I have simplified the process so that it is less time consuming with a lower caloric count, but still tastes delicious. It can be served with Rice Pudding (Kheer) or on its own. -Mona


Serving Size: 2 

Ingredients: 

Core Spices or flavorings-
1/4 tsp cardamon powder 

Other Ingredients-
2 tbs brown sugar
1/4 cup boiled and mashed chana daal (yellow lentils)
1 1/2 tbs oil
1 cup whole wheat flour
3 tbs milk
a pinch of salt

Directions:

Mix together the mashed lentils and sugar to form a smooth, thick paste. Refrigerate until use.

Combine the flour, salt, water and oil and knead into a smooth and firm dough.

Divide the dough into two euqal parts and form into balls and the flatten them between your palms.

Now divide the prepared lentil filling into two parts and place onto the center of the dough and fold the dough in to enclose the filling.

Roll out into round and flat pancakes very lightly so that the filling does not leak out.

Spray some oil on a frying pan or crepe pan and heat for a few minutes.

Shallow fry the prepared puran polis on medium heat until they are golden brown on both sides.

Cut into pieces and serve with tea or kheer.

This is a quick meal that I prepare pretty much in 15 minutes when I am craving shrimps and Italian food. I set the pasta boiling on one side and start stirring up my veggies and shrimp on the adjacent burner. I throw in a little of this and a little of that and voilà my lunch is ready. A neat little dish packed with protein, vitamins and healthy carbs. I love spicy so I sprinkle additional crushed red pepper on my pasta once I am ready to eat but you always have the choice of cutting back on the crushed red pepper. Throw in your favorite veggies and make it your signature stir fry!- Mona

Ingredients:

Core Ingredients and Flavorings-
1 tsp chopped garlic

Secondary Spices and Flavorings-
1 tsp crushed red pepper (or to taste) 

Other Ingredients-
2 cups boiled whole wheat penne pasta
2 tbs oil
10-12 cooked shrimps
1/2 cup finely sliced onions
1/2 cup green bell pepper finely sliced (1"long)
1/2 cup red bell pepper finely sliced (1"long)
2 tbs sundried tomatoes 
2 tbs bread crumbs
1 tsp salt (or to taste)
1/2 tsp black pepper
2 cups baby spinach leaves (the kind used for salads)
3 tbs fresh basil roughly torn into shreds
1 tsp olive oil

Directions:

Boil the penne and set aside.

Heat oil in a wok or flat bottomed non stick pan.

Add the garlic and stir fry for 30 seconds on medium heat.

Stir in onions, red and green peppers and stir fry for a minute until the onions start to sweat.

Add the shrimps and bread crumbs and stir into the vegetables. 

Add the pasta salt, black and crushed red peppers and continue to stir on medium heat for 2-3 minutes.

Throw in the sun dried tomatoes and mix well on medium heat

Now add the spinach and basil and stir for a couple of minutes on high heat.

Turn off the heat, drizzle oilve oil and then cover and set aside for another minute. 

Serve fresh and hot.

What better aphrodisiac than Chocolate on Valentine's Day!! Bring out the excitement, fun and romance this Valentine's with our two easy yet delicious recipes.  Whether you are spending this Valentine's with a lover, friend or by yourself, you just can't go wrong with chocolate filled foods.

- Stuffed Chicken Mole Pastry

- Chocolate Dipped Strawberries with hints of Flavor

Honest confession! I never thought adding chocolate to a entree could make it so flavorful. Cocoa powder to me had always been associated with desserts and beverages until I actually tried making the popular "Chicken Mole" and literally "wowed" at the flavor. The dish is really quick and easy and I decided to present it as an appetizer for our Valentine's Day Menu. - Mona

Servings: 8 pastries

Ingredients:

Core Spices and Flavorings-
1 tbs chopped garlic
1 tsp cumin powder
1/2 tsp chilli powder or to taste
1 tbs chopped cilantro

Secondary Spices and Flavorings-
1/4 tsp cinnamon powder

Other ingredients-
Puffed pastry shells (8 pieces)
2 tbs oil
1/2 cup chopped onions
2-3 chopped scallions
3 mini peppers 
2 boneless, skinless chicken breast fillets ( about half a pound)
1/2 tsp salt or to taste
1 tsp unsweetened cocoa powder
1/ 2 cup chopped tomatoes (fresh or canned)

Directions:

Bake the pastries as per the instructions on the box and set aside to cool.

Heat oil in a pan and fry the onions and garlic on medium heat until the onions begin to sweat.

Add the scallions, pepper and chicken and cook on medium heat until the chicken is cooked.

Throw in the tomatoes mix well and add the rest of the ingredients(all the spices and cilantro) and continue to mix well until all the spices mix with the chicken and the vegetables and a rich brown colored chicken mole is ready.

Scoop the chicken mole filling into the puffed pastry shells, garnish with chopped pepper or cilantro and serve hot.

Tip: The left over chicken mole can be enjoyed with rice or tortilla and even by itself.

My husband proposed to me with a box of chocolate dipped strawberries in one hand and the ring in the other. There is nothing more romantic, sensual and delicious than a chocolate dipped strawberry! Bring out a little fun this Valentine's by trying out these three different varieties - coconut, almonds and white chocolate with a hint of saffron. -Shalini

Ingredients:

Secondary Spices and Flavorings
9 to 10 strands of Saffron (soaked in hot water for a minute)

Other Ingredients:
1 dozen long stem Strawberries, washed and dried
1 8 oz bar semi-sweet chocolate
1/4 cup white chocolate chips
1/4 cup crushed almonds
1/4 cup coconut flakes

Directions:

Boil some water in a large pan.

Place a smaller pan over the boiling water and add the semi-sweet chocolate.

Stir the chocolate until it is smooth and melted.

Perform the same procedure with the white chocolate. 

Remove the white chocolate from heat once it is done and add the strands of saffron and mix.

Remove the semi-sweet chocolate from heat and dip strawberries one by one into the bowl of chocolate.

Hold it upright for a few seconds so that any excess chocolate drips off.

Dip the strawberries into any of the toppings - coconut or almonds or drizzle the melted white chocolate with saffron onto the chocolate dipped strawberry with a fork.

Place the strawberries on a tray with parchment paper.

Set aside for about 30 minutes at which time the chocolate should be set.

Enjoy!

The kickoff for the 46th Superbowl will be at 6:30pm on Sunday, February 5.  The East coasters are going to have quite a ball. Here is a little something to represent each team - New York Style Hot dogs and New England style Lobster rolls!!  May the best team win! GO GIANTS!!!!

- Hot dog with Sweet and Spicy NY Style Onion Sauce

- New England Style Lobster Rolls with a Touch of Indian

Here's the perfect sauce to top all over your hot dog. It is sweet and has the perfect spice kick, making the hot dog messy yet juicy and every bite delicious and lip smacking! I chanced upon this recipe on food.com (http://www.food.com/recipe/new-york-hot-dog-onion-sauce-united-states-95019) while looking to perfect my Super Bowl meal. The basic recipe is from the website although I did adjust it to fit my palate and create my perfect sauce for my perfect Hot Dog! - Mona

Recipe for the Onion Sauce:

Ingredients:

Core Ingredients and flavorings-
1 tbs chopped fresh garlic
1 tsp red chilli powder or to taste

Other Ingredients-
2 tbs canola oil
4 cups or two large onions thinly sliced
1 tbs flour
8 ounces red tomato sauce 
8 ounces water
2 tbs corn syrup
1 1/2 tsp brown sugar
1/2 teaspoon dry mustard
1/2 tsp salt
1/8 tsp ground clove
3 tbs vinegar

Directions:

Heat oil and saute the onions and the garlic for about 15 to 20 minutes, until tender, not brown.

Stir in the flour and stir and cook at least one minute.

Add all the remaining ingredients, cover and simmer for about 30 minutes or until the sauce becomes thick. 

Prepare the hot dogs and put generous helpings of the onion sauce and serve with hot fries or salad.

You gotta love the fresh lobster rolls in New England. Just the right amount of flavor without losing the goodness of the lobster. This recipe uses the basic ingredients such as mayo, salt and pepper, and then the addition of the ginger, garlic and cilantro just refine the flavors without losing the original taste of the lobster. Some folks also add celery. We just like ours plain and simple. If you want a further kick, add some cayenne to bring out the heat. - Shalini

Ingredients:

Core Spices and Flavorings:
1/2 tsp minced ginger or ginger paste
1/2 tsp minced garlic or garlic paste
2 tbs chopped cilantro

Other ingredients:
2 cups cooked and cut lobster meat
2 tbs mayonnaise
1 tbs horseradish
1/2 tsp salt
1/2 tsp pepper
2 tsp lime juice
4 hot dog buns 
1 tbs butter

Directions:
Melt butter in a flat pan on medium heat.

Lay the hot dog buns flat on the pan and heat for about 1 minute or until lightly toasted and then set aside.

Mix the mayonnaise, ginger, garlic, horseradish, salt, pepper and cilantro in a medium bowl.

Add in the lobster meat and mix well.

Add the lime juice.

Heap spoonfuls of the meat onto the hot dog buns and serve with chips.