Holi is the time for fun and feasting in India .Holi is the festival of colours . It is an occasion to indulge in revelry and merry and eating. Holi is known for the interesting traditional recipes made on this day. Explore the recipes for special Holi dishes from here.
A collecton of holi recipes have been put up just for you. Enjoy the festival of colours with these wonderful vegeterian and non vegeterian recipes for holi. Holi falls on the full moon day in the month of Phalgun according to the Hindu Calendar which is the month of March as per the Gregorian Calendar. It heralds the arrival of Spring, the season of hope and new beginnings and marks the rekindling of the spirit of life.The special Holi Recipes that are prepared for Holi are gujjia, papri and kanji ke vade. Meat dishes, like kofta curry, are also served. Thandai or alcoholic beverages are served along with the food. Certain dishes are prepared and stroed before hand so that the celebrations are not spoiled during the festival.
500 gms maida (flour)
- 1kg khoya
- 3tbsps kismis (raisins)
- 200 gms almonds (cut into thin strips)
- 6 tbsps cooking oil. ( keep some more aside for deep frying)
- 200 ml water.
- 500 gms sugar.
- salt to taste
Mix the six tablespoons of oil with the maida.
- Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
- Now add some water and knead lightly.
- Keep adding water as required and knead into a soft dough.
Set aside and cover with a damp cloth.
- Put the khoya in a deep-frying pan and fry to a light brown colour.
- Add sugar into the khoya and mix well.
- Add almonds and kismis.
- Fry for a few minutes and remove from the fire.
- Let it cool, roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati.
- Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards.
- Take care that the filling does not ooze out.
- Deep fry these gujjias, a few at a time, till they are a deep golden brown.
- Fry on a slow fire.
- When done, take them out with a sieve type ladle, draining the oil completely.
- Let them drain further on a spread out newspaper, till all the grease is soaked up.
- Store for use in an airtight glass jar.
BHANG KE VADE
1 1/2 litres water
- 1 1/2 cups sugar
- 1 cup milk
- 1 tbsp. almonds
- 1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
- 1/2 tbsp. khuskhus (poppy seeds)
- 1/2 tbsp. saunf (aniseed)
- 1/2 tsp. cardamom powder or 15 whole pods
- 1/2 tsp. rose water (optional)
- 1 tsp. peppercorns whole
- 1/4 cup dried or fresh rose petals (gulkand variety)
Soak sugar in 1/2 litre of the water used.
- Wash clean all other dry ingredients, except cardamom if using powder.
- Soak in 2 cups of remaining water.Keep aside.
- Allow all soaked items to stand for at least 2 hours.
- Grind all soaked ingredients to a very fine paste(not sugar).
- Use a stone grinder (manual or electric) if possible.
- When the paste is very fine, mix remaining water.
- Place a strong muslin strainer over a large deep vessel or tie a strong muslin cloth over rim of vessel and use to strain.
- Press through muslin with back of hands, extracting the liquid into vessel.
- Add remaining water, a little at a time to extract more.
- Pour back some of the extract and press, repress.
- Repeat this process till the residue becomes dry and husklike.
- Add milk, sugar and rosewater to the extracted liquid.
- If using cardamom powder mix it in with the milk.
- Mix well.
- Chill for a hour of two before serving
KANJI KE VADE
- 1 kg urad dal.
- 2 pcs(small) hing
- 3 tsp salt
- 4 tsp rai (finely ground)
- 2 tsp red chillies (pounded)
- 6 jugs water ( 1 jug = 6 glasses)
- Oil for deep frying.
- Whole red chillies for garnish.
Soak urad dal overnight and grind to a fine paste.
- It should have the consistency of cake batter.
- Put it n a vessel and whisk it very well so that the mixture is fluffy.
- Heat oil well in a deep frying pan.
- Test if the oil is ready by dropping a little of the mixture into the pan if it fluffs up and floats to the surface the oil is ready.
- Take a piece of wet cloth on your left palm.
- This allows the vadas to slide off into the pan without difficulty.
- Put some of the mixture onto the cloth and flatten it, shaping it into round one-inch vadas.
- Slide these off one by one into the oil, and deep fry.
- They should be fried through and through, and have a golden brown colour.
- Take care not to make the vadas too thick.
- Keep a tawa on the fire and put the crystals of hing on it.
- Take a matka or an earthenware pot, and as soon as the hing emits an aroma, turn the matka upside down on the tawa to soak up the smell.
- Take it off the fire and fill it with warm water.
- Mix the rai, salt, red chilli powder and whole red chillies into the water.
- The fried vadas are now put into the matka.
- The top of the matka is covered with a clean muslin cloth and securely tied.
- The matka is left out in the sun during the day for eight days.
- It is then ready to be served.
MEAT KOFTA CURRY
For the meat balls
1/2 kg keema
1 tsp ginger garlic paste.
1 tbsp coriander leaves (chopped fine)
1/2 tsp mint leaves (chopped fine)
1/2 tsp garam masala.
1/2 tsp ground black pepper
For the curry
2 onions (grated)
2 tej pattas
1 tsp ginger garlic paste
2 tomatoes (pureed)
salt to taste, haldi, and red chilli powder.
Mix the mince with the mentioned ingredients, roll into balls and keep aside.
- Take two tablespoons of oil and heat it in a pan.
- Fry the grated onions till light brown.
- Add tej pattas, ginger garlic paste, tomato puree, haldi, salt and red chilli powder and fry this well.
- Add two glasses of water to the pan and bring to a boil.
- Immediately, put in the koftas and turn the flame low.
- Cover and allow to cook until done.
- Add a pinch of garam masala when the dish is almost ready, and take off the fire when done
1/2 kg besan.
1 tsp mustard oil.
- 1 tsp(heaped) salt
- 1 small tsp red chilli powder
- 1 cup water
- 1 tsp methi leaves.(chopped fine)
- 1/4 kg maida.
Mix besan, salt, red chilli powder and oil well.
- Knead the mixture into dough. Knead for about five minutes.
- Add the methi leaves. Knead for another three minutes.
- Make the dough into a big round ball and throw the dough on the plate to soften it.
- This should be done for about seven minutes.
- Heat oil in a deep-frying pan, on very high heat.
- While oil is heating, rub some oil on your palm and roll out the dough into a long strip one inch thick.
- Cut the roll into inch size pieces.
- Keep rubbing oil on your palms to keep the roll moist.
- Flatten each piece out into a round shape and roll it into small chapatis.
- Lightly dust both sides of the small chapatis or papris with maida.
- Fry very lightly, turning the flame from medium to low as required.
- Do not let the papris turn brown or red.
- They should look golden yellow when ready.
- Drain oil and store in an airtight container.
- bread slices--10 no.
- ghee-- to fry
- rabri or condensed milk--115gm
- khoya-- 115gm
- milk--a little
- silver leaves--16no
- cardamom small--4no.
- saffron color--few drops
- kewra essence or rose water--few drops
- pistachio nuts--15gm
Remove the crust of bread slices and deep fry to golden fry color.
- Heat milk add sugar.
- Add fried bread slices when it is quiet thick.
- Add condensed milk and all the ingredients except nuts and silver leaves.
- Cook on slow fire till milk becomes very thick.
- Arrange the bread slices in plates.
- Pour rest of the milk mixture over it, cover with silver leaves, sprinkle shredded nuts on top and serve warm
NOTE: Sugar should be put according to the sweetness required.
Basmati rice-1 cup
- Milk-1 cup
- Salt a pinch
- Sugar-1&1/2 cups (alter to one's taste)
- Ghee - 2 tbsp
- Food color(red)- a pinch
- Grated coconut-1 cup
Soak rice for an hour.
- Cook with milk, salt and little water (if necessary).
- In a sauce pan, make sugar syrup with little water.
- To this add the cooked rice, color, 1 tbsp ghee, cardamom and stir for 10 minutes in low flame till all water is absorbed.
- Fry cashew nuts and coconut in 1 tbsp ghee to a golden color and add to the rice mixture.