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.

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.

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.

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.

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.

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.