Top five authentic and popular Holi Recipes

Holi( Festival of Colours) is a Hindu spring festival celebrated in the Indian subcontinent. It signifies the victory of good over evil . It is also celebrated as a thanksgiving for a good harvest. It lasts for a night and a day, starting on the evening of the Purnima (full moon day) falling in the Vikram Samvat Hindu Calender month of Phalguna,which falls somewhere between the end of February and the middle of March in the Gregorian Calender.The first evening is known as Holika Dahan(Holika Bonefire) and the following day as Holi/ Dhulandi Phagwah . On Holi  people visit family, friends and foes to throw coloured powders on each other,laugh and gossip then share Holi delicacies, food and drinks .Here is five authentic  Holi  recipes

1- Rose Thandai( Almond spiced milk)

Thandai or Sardai  is an popular Indian chilled flavored beverage, it is traditionally associated with festival like  Mahashivaratri and Holi festival. Thandai made with  milk, nuts and fennel seed,melon seed,paper,cardamom,cinnamon,poppy seed,saffron and little sugar.  Thandai is  made by boiling milk which is then cooked with little sugar,nuts and  flavored with cardamom ,saffron,rose syrup which make its testes absolutely heavenly.

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Ingredients (serving-2)


  • Milk-1 liter
  • Pistachio -2 tbsp finely chopped
  • Saffron-some strands
  • Cardamom powder-1 tsp
  • Rose syrup-1 tsp
  • Rose petal gem(Gulkand)-2 tsp
  • Sugar-2 tbsp as per taste
  • Cashew nut -10-12
  • Almond-10-12
  • Poppy seed-2 tbsp
  • Fennel seed-2 tsp
  • Melon seed-2 tsp
  • Cinnamon powder-1/2 tsp
  • Black pepper  powder-1/2 tsp

Method


Step 1 – Soak almond 8-10 hours and it keep aside. Soak fennel seed, poppy seed, cashew nut, melon seed  for 2 hours in separate bowl with sufficient water, keep aside.

Step2-Take milk in deep nonstick pan and bring to boil with alternate stirring. Cook 15 -20 minutes , till milk reduces half of its original quantity.

Step3-In grinder take peeled almond, melon seed ,poppy seed,fennel seed,cashew nut, saffron and make it fine paste, keep aside.

Step4-Add sugar in milk  cook till sugar melts. Add almond paste and mix well cook 5-7 minutes till rabri(thick) consistency .Add cardamom powder, cinnamon powder, black pepper powder, rose petals mix well, remove from heat.

Step5-Add chopped pistachio, and rose syrup and chilled it for 1-2 hours.

Serve chilled,Fresh homemade,super delicious,refreshing,cooling festive drinks.

2-Gulkand Coconut Gujia

Gujiya  is a very popular sweet  Indian delicacy made with  all purpose flour and stuffed with  mawa, dry fruits, coconut, gram flour. Gulkand Gujia is made with coconut, mawa, dry fruits and flavored with rose petals, cardamom and saffron.

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Ingredients (serving- 10 pieces)


For outer cover(Dough)-

  • All purpose flour – 1cup
  • Ghee -1 tsp
  • Lukewarm water-3 tbsp( as required)
  • Baking soda-1/2 tsp
  • Salt-1 pinch

For stuffing-

  • Mawa-1/2 cup
  • Ghee-1 tsp
  • Desiccated coconut-2 tbsp
  • Rose petals-1 tsp
  • Rose syrup-1 tsp
  • Mix dry fruits(cashew nut,almond,pistachio,raisin)-2 tbsp finely chopped
  • Cardamom powder-1/2tsp
  • Powder sugar-3 tbsp

Method


Step 1- For outer cover-Take  all purpose flour in a bowl add 1 tbsp ghee , salt, baking soda mix it proper and make stiff , tight dough with the help of water, cover it with damp cloth and keep aside for 10 minutes.

Step 2- for stuffing-In nonstick pan add ghee and fry dry fruits 30 seconds then add mawa and cook in low medium for 5 to7 minutes till light brown then add desiccated coconut and roast it 1-2 minutes,add rose petals, remove from heat and add cardamom powder,rose syrup , mix well cool it for 8-10 minutes. Add powder sugar(bura)mix it proper.Keep aside for 10 minutes(cool it completely).

Step 3 – Take small ball from dough and roll them into small puris.

Step 4 – Put 1 tsp stuffing on one side of puri, fold the other side over to make Gujiya,fold and press with hand and close it proper/  can use Gujiya mould . Make all Gujiya  similar way and cover it with  damp cloth.

Step 5 – Deep Frying- Heat oil for frying on medium hot oil place Gujiya on pan and cook in low medium flame , turn Gujiya and cook both side until golden crispy(It will take 8-10 minutes).

Step 6 – Take out Gujiya  drain on an  tissue paper. Cool  for 20 minutes.Store in airtight container for a week.

3-Dahi Vada

Dahi Vada  is a  most popular snack in India. It is soft , fluffy vada  topped with yogurt and chutney. Dahi Vada is served as chaat, snack as part of the meal during festival and party.

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Ingredients (For 8 pieces)


  • Vada
    • Urad dal – 2 cup
    • Cumin seed – 1 tsp
    • Black paper powder – 1 tsp
    • Cashewnut-4-6 pieces
    • Raisins-6-7 pieces
    • Salt – 1tsp(to taste)
    • Cooking oil – For deep frying
  • Curd topping
    • Curd – 3 cup(whisked)
    • Sugar – 1/2 tsp
    • salt – 1/2 tsp
    • black paper powder – 1/2 tsp
    • Cumin powder – 1/2tsp
  • Green chutney
    • Coriander leaves – 1cup
    • Mint leaves – 1/2 cup
    • Green chili – 2
    • Lemon juice – 1 to 2 tsp
    • Salt – 1/2 tsp
    • Cashew nut – 7 to 8 pieces
  • Tamarind Date chutney
    • Tamarind – 1/2 cup
    • Date – 1/2 cup
    • Jaggery – 1 tbs
    • Cumin powder-1/2 tsp
    •  Black paper powder-1/2 tsp
    •  Salt – 1/2 tsp as per taste
    • Black salt – 1 to 2 tsp as required
    • Red chili powder-1tsp
  • Spice powder(Coriander, black paper powder, red chili powder) for serving

Method


Step 1 – Wash and soak the urad dal for overnight(at least 8 -10 hours)  in lots of water.

Step 2 – In grinder take dal  and add all ingredients( except oil and salt) and grind, make smooth fluffy batter (u can add 1-2 tbs water).

Step 3 –Take batter in bowl and mix for 5-7 min then add salt and mix again 1-2 minute. Keep this batter in freeze for 30 minutes for perfect fluffy vadas.

Step 4 – Heat oil for frying on medium hot oil,take small lemon size ball in palm and make hole in the center with finger and give doughnut shape.

Step 5 – Slid the vada in hot oil fry in low medium flame  until both side crispy and golden brown.

Step 6 – Take out vada and keep in tissue paper and fry all vadas in similar way. Cool it  all vadas for 10  minutes.

Step 7 – Take water in large bowl and deep all vadas for 1-2 hours. After 2 hours take out vadas in plate and remove excess water.

Step 8 – Take bowl and whisk curd,black paper,cumin powder,sugar,salt then add all vadas  keep aside for 30  minutes.

Step 9 -Take all ingredients of green chutney(except lemon juice)in  grinder add one tbsp water  make fine paste.Add lemon juice mix very well.

Step 10– In a pan,take water,date tamarind  and cook 10 minutes ,cool it,and  the  mixture strain through a strainer.Take puree and add all ingredients cook for 10-15 min until it get thick and dark color. Cool it.

Step 11-Serve-In a bowl take dahi  vada ,pour 1 spoon green chutney and one spoon tamarind chutney,dust some spice powder and enjoy it.

NOTE


  • Fry vadas in low medium flame  for crispy outside and softy inside texture.
  • Do not add salt when grinding otherwise batter becomes runny.
  • For perfect shape keep batter in freeze for 30 minutes.
  • For Date and Tamarind chutney if u want sweet taste u can increase quantity of date, if u want  sour taste  increase tamarind quantity.  Date-Tamarind chutney-1 week, Green chutney-1 day stay good   in freeze( you can make before).

4-Jalebi

Jalebi  is  very popular dessert in India. Also popular in South Asia,West Asia, North Africa, East Africa. It is crispy mouth melting sweets. Jalebi  made with deep fried all purpose flour, curd batter spirals and deep in saffron,  sugar syrup. People says its very hard and long process to make jalebi, but here is very quick and easy method anybody can make jalebi within 30 minutes without fermentation and result comes out outstanding.

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Ingredients (  serving-20)


  • Jalebi
    • All purpose flour – 1 Cup
    • Corn flour-2 tbsp
    • Water – 2tbsp( warm , add as required)
    • Eno fruit salt-1 tsp
    • Saffron-some strands
    • Ghee-1 tsp
    • Yogurt(curd) -2tsp
    • Cooking oil for frying
    • Vinegar/lemon juice-1/2 tsp
  •  Sugar syrup
    • Sugar – 1 cup
    • Water –1 cup
    • Saffron- some threads/strands
    • Cardamom powder – 1 tsp
    • Lemon juice-1 tsp

Method


Step 1 –Take a bowl add all purpose flour, saffron, corn flour, curd, water, vinegar,  mix well make batter(pancake like batter) keep aside.

Step 2 – Take a pan add sugar and water,   boil it and make 1 string sugar syrup. Add  saffron, cardamom powder, lemon juice and keep aside.

Step 3 – Take a pan and add cooking oil , on medium heat oil then add 1 tsp ghee.

Step4-In batter add eno fruit salt mix well and pour batter in any ketchup bottle/plastic squeeze bottles/ plastic bag (I use plastic bag and cut a small hole in one corner) .

Step5- Make spiral in direct hot oil and cook in low medium flame till golden in both side, take out jalebi and pour in warm sugar syrup for 30 seconds.

Step 6-Take out from syrup and keep in plate serve hot .

Enjoy Delicious Jalebi!!!!!!!!!

5-Samosa

Samosa  is a very popular  street food in India. Crispy  Samosa is made with spicy potato,  green peas stuffing , it is very fabulous and delicious combination.It  is good option for as appetizer/snack/starter.

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  Ingredients (For 15 pieces)


  • All purpose flour – 1cup
  • Ghee -1 tsp for kneading
  • Carom seed-1/2tsp
  • Salt- 1/2 tsp as per taste
  • For Stuffing
    • Potato-2 boiled
    • Green peas-1/2 cup
    • Mustered seed-1/2 tsp
    • Garlic  -2-3 finely chopped
    • Fennel seed-1/2 tsp
    • Garam masala-1/2 tsp
    • Dry mango powder-1/2 tsp
    • Red chili powder-1/2 tsp
    • Green chili – 1 finely chopped
    • Coriander seed – 1/2 tsp
    • Coriander leaves – 2 tsp finely chopped
    • Cashew nut – 4 to 5 finely chopped
    • Raisin – 8 to 10
    • Green peas- 1 to 2 cup
    • Cooking oil – For deep frying
  • Chutney-
    • Coriander chutney -2 tbs
    • Curd – 1/2 cup
    • Date-tamarind chutney -2 tbs

Step 1 – Take  all purpose flour in a bowl add 1 tbs ghee/ oil,salt,carom seed mix it proper and make  a stiff dough with the help of cold water,cover it with damp cloth and keep aside for 30 minutes.

Step 2 – Break potato roughly small pieces,keep aside.

Step 3 – In nonstick pan add 1tbs oil add mustard seed,when seed crackle add chopped onion  saute it add garlic saute it,add green chili and green peas cover it cook 1-2 minute, add all spices,cashew nut, raisin,  fennel seed, mix it then add potato cook 2-3 minutes,add 1tsp water  mix it proper and remove from heat add coriander leaves and mango powder mix well and cool it completely.

Step 4  – Take dough and knead once again, make small ball from dough and roll them into small puris but little bit oval shape.Cut the puri  horizontally  in equal part.

Step 5 –Take  one part and joint the edges n make like cone.

Step 6 – Put 1 tsp stuffing inside  cone,apply little water on edges and give one fold on back side so easily samosa sit on plate, seal proper edges,

Step 7 – Heat oil for frying on medium hot oil   place samosa on pan and cook in low medium flame till they turn golden  crispy.

Step 8 –  Take out samosa,drain on an  tissue paper.

Step 9 – Heat oil in a pan add all spices,salt,and boil chhole saute it and add 1/2 cup water and cook for 10 minutes in low  medium flame. Switch off flame keep aside.

 

NOTE


  1. Fry  in low medium flame for crispy  samosa.
  2. For no bubble, add ghee on samosa dough also cover samosa with cloth then fry it

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40 Comments Add yours

  1. mistimaan says:

    Nice post

    Liked by 2 people

    1. Than you so much 🙏

      Liked by 2 people

    1. Thank you very much🙏

      Liked by 2 people

  2. Thank you for sharing such amazing recipes for one of my favorite Indian celebrations.

    Liked by 3 people

    1. Thank you so much for your kind appreciation !!

      Liked by 1 person

    1. Thank you and happy colourful Holi !!

      Like

  3. InspiresN says:

    lovely authentic recipes!!

    Liked by 3 people

    1. Thanks so much🙏

      Liked by 1 person

  4. Thanks for liking my recipe! Gone through your blog, it’s awesome!!

    Liked by 2 people

    1. Thank you very much!!

      Liked by 1 person

    1. Thank you very much!!

      Liked by 1 person

  5. PS says:

    Beautiful and tempting photos!!!:P

    Liked by 3 people

    1. Thank you very much🙏

      Liked by 1 person

  6. Christy B says:

    Wonderful! I shared on Twitter 🙂

    Liked by 2 people

    1. Thanks so much 🙏

      Liked by 1 person

  7. All of these look amazing!

    Liked by 2 people

    1. Thank you very much 😊

      Liked by 1 person

  8. Reblogged this on LIVING HARMONY ON DEMAND and commented:
    My food memories for India travel time, very yummy!

    Liked by 3 people

    1. Thanks Veronika for reblogging my post 🙏

      Like

  9. A JACOB says:

    Reblogged this on Rajah Al Hurra.

    Liked by 3 people

    1. Thank you very much reblogging my post

      Liked by 1 person

      1. A JACOB says:

        this is so yummy ! thanks you too !

        Liked by 1 person

  10. Ayla Demirci says:

    😋😋😋😋 can’t wait to try some of these! I’ve made samosas before and my family enjoyed them but yours sound better! 😜 will definitely try your recipe soon!

    Liked by 2 people

    1. Thanks so much .. I am sure you will become expert of making Samosas soon 👍

      Like

  11. gurlynimi says:

    This is looking promising maybe I will try it and see how it turn out. Also for more recipes to try out click here below the text.

    http://bit.ly/2FZspA1

    Liked by 3 people

      1. gurlynimi says:

        Thanks love ❤️

        Liked by 1 person

  12. Five delicious choices…thanks

    Liked by 3 people

    1. Thanks so much for your kind appreciation

      Like

  13. Reblogged this on Random Repeat.

    Liked by 2 people

    1. Thanks,so much !!!

      Like

  14. I loved this post ! I will make sure to try out these recipes in the within the next couple of weeks and will let you know how it turned out !

    Liked by 1 person

    1. Thank you so much and I am sure you will love it.

      Like

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