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Holi Special
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Holi aayi re... 
[ makai aur anar wali dahi puri ]
Ingredients
round pani puries- 10-12 nos
american corn kernels- 1/4 cup
whipped curd- 1/2 cup
pomegranate anardana (fresh)- 1/4 cup
chaat masala- 1/2 tsp
roasted cumin powder- 1/2 tsp
red chilli powder- 1/4 tsp.
chopped mint leaves- 1 tsp.
chopped coriander leaves- 1 tbsp
sweet garlic sauce- 1 tbsp
hot garlic sauce- 1 tbsp
chopped onion- 1 small
chopped green chillies- 2 nos
Method:
To prepare the filling for the puries. In a bowl combine together the corn, anardana, little onion and chilli, chaat masala, and mix well.
To assemble, prick the round puries. Fill it with the corn filling.
Top with assorted hot-n-sweet sauces and whipped curds, red chilli, and cumin powder.Garnish with mint and coriander leaves and serve chilled.
Satrangi re... 
[ Seven assorted veggies and nuts cooked in aromatic saffron rice ]
Ingredients
carrots (diced)- 1 small
green peas- 1/4 cup
potatoes (diced)- 1 small
cauliflower (florets)- 1/2 cup
cashew nuts- 1- 12 nos
paneer (cubed)- 150 gms
raisins- 2 tbsp
onions-2 large (sliced)
garlic (chopped)- 1 tsp
ginger (chopped)- 1 tsp
tomato puree- 1/2 cup
garam masala powder- 1 tsp
salt- to taste
oil/ghee- 2 tbsp
biryani/pulao masala- 1 tsp
chopped coriander leaves- 1 tbsp
saffron- 2 gms
basmati rice- 2 cups
water- as required
Method:
Heat oil/ghee in a pan, add ginger, garlic, and fry for 1-2 mins. Add in the sliced onions fry until golden brown. Remove some and keep aside for garnish.
Deep fry all veggies separately and add in the same followed by all powdered spices, tomato puree, mix well.
Add the washed and soaked rice, salt to taste, saffron and water.
Bring to a boil. Simmer until done. Garnish with fried cashew nuts, raisins, golden fried onions, and chopped coriander leaves.
Serve hot.
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