Thandai is a cool and refreshing drink that is made during the Indian festival of colours called “Holi” celebrated during the month of March. Thandai is made with a mix of dry fruits, seeds and a few spices. The word “thandai” means that which is cooling and is derived from the Hindi word “thanda”. Madhu and her team at Ma India Cooking School are preparing for Holi this week and here's one of their favourite recipes.
The perfect summer salad for the festive season from one of Australia's favourite chefs, Matt Moran. Guaranteed to add colour and cool to your festive offerings! Matt says he loves the salty-sweet combo of this salad – it’s the perfect cool down on a hot day. From Matt Moran's Australian Food by Matt Moran. Murdoch Books. RRP $45.
This recipe from Summerfruit Australia is only a little naughty! (How naughty can you be if there is fruit involved!?) A perfect dessert for hot days and nights that can be prepared ahead of time and kept in the fridge for a cool treat.
This delicious vegetarian recipe is from well-known New Zealand chefs, Michael King and Lisa King. From the cookbook Food for Good. Funds from each book purchased go towards a social enterprise initiative called Eat My Lunch which benefits children from low-decile schools in New Zealand.
This soft and buttery chick pea recipe is from acclaimed Indian chef, Madhu Arora, who runs Ma Indian Cooking. It is a wonderful part of any Thali vegetarian platter. Madhu says many of the recipes she teaches are based on those handed down over the generations and her grandmother’s recipes are particularly special to her. Madhu's classes integrate various regional cuisines, principles of Ayurveda and a holistic cultural experience. "Ahimsa" which means non-violence on every level, is one of the key cultural principles which has inspired her cooking and classes.
Pani Puri means "water bread" and is a popular street snack in India. The fried puffy outside cradles a tangy spicy mixture which can be balanced with chutney. There are many different fillings and chutneys which can be used but our recipe from Shruti Joshi would be hard to beat!
Melanie Karagezian from Cafe Geo in Lane Cove, NSW, makes an incredible Middle Eastern-based Za'artar bread inspired by happy memories of her childhood. Melanie says this is a popular Armenian and Lebanese dish but the aromatic Za'artar spices add to many dishes from the Middle Eastern region. This vegetarian dish is very versatile as a breakfast, lunch or snack wrap.
This fragrant recipe, from Neelima Paravastu, is special to the Hindu faith in India, and has been handed down over generations. It tastes delicious by itself, but can be eaten with pickles such as mango or lime or with fried potatoes.