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Breakfast Casserole

Happy Holi! Celebrate the Festival of Lights with Tandoor Chef and WIN! (Gluten Free) :: CLOSED

When was the last time you & your friends got in a COLOR fight while enjoying Indian food? No, it’s not crazy – promise! – it’s Holi, the Hindu Festival of Colors and our friends at Tandoor Chef are helping us celebrate!  I had the chance to try Tandoor Chef at the Celiac Awareness Tour in Louisville, KY and it is so good!  Did you know that they have 17 Gluten Free products too?

Traditionally, Holi celebrators of all castes come together & play-fight with dyes and powders that span the rainbow. It’s a heartwarming symbol of equality! Along with bonfires, singing and dancing, Holi is celebrated with (of course!) food offerings.  This looks like something my son would LOVE!

While a paint “fight” might be a bit messy at home, Tandoor Chef’s restaurant quality, all natural dishes are a fun, authentic way to get in on the fun. New to Indian food? Try their Naan Pizzas! Love the classics? Pick up their Chicken Tikka Masala or Kofta Curry.

To celebrate, Tandoor Chef is giving three lucky Stockpiling Moms readers a FREE Tandoor Chef entrée of their choice! Just “Like” Tandoor Chef and say “Stockpiling Moms sent me!” on their facebook wall to enter for your chance to win … Happy Holi!  Make a comment here that you did.  The giveaway ends 3/12/12 at 9 am EST.

Enjoy this traditional Holi recipe too!

Prep time: 
Total time: 
Serves: 4
  • 3 large Sweet mangoes, slightly ripened
  • 1 tsp. Lemon rind, minced finely
  • 1 tsp. Lemon juice
  • 10 Green chillies
  • ½-inch Piece ginger, minced finely
  • 1 tsp. Cumin seeds
  • ½ tsp. Fennel seeds
  • 1 tsp. Coriander seeds
  • 1 tsp. Mustard seeds
  • 6 tsp. Cooking oil
  • Salt to taste
  1. Peel the mango and cut it into small chunks. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set aside. Roast the methi, cumin and coriander seeds and crush coarsely.
  2. Set aside and heat the remaining oil and add the mustard. When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes. Add the mango, powdered masala, salt to taste, lime rinds and lime juice. Bring to a boil on a low flame. Remove from heat and let it cool to room temperature.
  3. Store in an airtight container. If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week. Store it in airtight containers in the fridge.




  1. Jodi B says

    I “Like” Tandoor Chef and said “Stockpiling Moms sent me!” on their facebook wall