This Saturday, when you're walking through Festival Park you will be transported to India and you don't even need a passport. Your eyes will see an array of vibrant colors, your nose will smell delicious spices in the air, and the music will get your body moving and put a smile on your face.
Kumar Bhardwaj, President of the India Association of the Triad stopped by to talk about the vendors you'll see at the event. He says this a great way for people in our area to see the customs, traditions, and culture of India. He brought along with him Chef Yasin Chellappa from Taaza Bistro in Burlington to show us some of the dishes you can enjoy.
At the "Festival of India" you will get to eat, dance, and shop but you can also get a henna tattoo. Ruby Singh and Poonam Solanki of Poonam Henna Arts told us what henna is made of and what the designs mean. You can check out the "Festival of India" this Saturday, May 3, at Festival Park in downtown Greensboro. It is from 11 a.m. to 5 p.m. and completely free.
"Samosa with Chole"
Click here for recipe.
4 tablespoons whisked yogurt
4 tablespoons sweet date and tamarind chutney
4 tablespoons green chutney
1 cup chickpeas
Salt (To taste)
2 teaspoons tea leaves
2 tablespoons Ghee
2 medium onions
1 teaspoon ginger paste
1 teaspoon garlic paste
4 tablespoons chole masala
3/4 cup fresh tomato puree
4 tablespoons fresh coriander leaves
"Take the chickpeas with three cups of water and salt in a pressure cooker. Tie up the tea leaves in a piece of muslin cloth and lower it into the pressure cooker. Close the lid and pressure cook till five to six whistles or till the chickpeas are soft. Drain and set aside. Reserve one fourth cup of stock for cooking. To make chole, heat two tablespoons of ghee in a kadai, add onions and sauté on low heat till light golden. Add ginger paste and garlic paste and sauté for half a minute. Add three tablespoons of chole masala, continue to sauté for another minute, add tomato puree and cook on low heat for two to three minutes. Add the boiled chickpeas along with the reserved stock and simmer for five minutes or till all the water is absorbed and ghee surfaces on top. Sprinkle the remaining chole masala and coriander leaves, stir and cover immediately. Remove from heat and keep warm. To serve, place the samosas on a serving platter, crush lightly and then top it up with a generous portion of the prepared chole. Pour yogurt over the chole, drizzle sweet date and tamarind chutney and green chutney and serve immediately."
Showing you the different kinds of henna you can get at the "Festival of India."