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Holi Recipes

Any Indian festival is incomplete without grand feast and scrumptious recipes. As Holi is one of the most popular festivals in the country, Holi is also celebrated along with several interesting delicacies. Though the traditional recipes vary from family to family and place to place, one thing that remains the same is the zeal with which these delicacies are prepared for this occasion. Sweets are the vital element of Holi celebrations in any part of India. In fact, the festival of Holi is renowned for the umpteen varieties of sweets prepared on the occasion.

There are some universal sweets and dishes that are prepared throughout the length and the breadth in the country on this occasion. One of the most popular desserts of Holi is 'Gujhia', which is a must for every Indian home during the season. Then, there are 'papris' and 'dahi vade' or ‘dahi-bhalles’ that are prepared in majority of Indian homes on the occasion. The intoxicating 'bhang-ke-vade' and ‘thadai’, the sauf and bhang sharabat are the special recipes reserved for the Holi celebrations. If you are looking for these traditional Holi items, you need not go anywhere else. Here we have given the recipe of several traditional Holi special dishes. Hope you enjoy eating them as well as serving them on the festival of Holi.

Gujia

The festival of Holi is known for its colors as well as scrumptious recipes. Several recipes like Dahi Bhalle, Bhaang Pakode, Thandai, Papadi and Gujia are the special dishes for the festival. Gujiya is a scrumptious sweet dish prepared using maida and khoya. It is a must to make Holi dish in most of the Indian homes. Though the preparation of Gujiya requires a little time and efforts, the taste of this delicious recipe is worth it. The best thing about Gujiya is that it can be used as a sweet dish, dessert as well as snacks. It can also be preserved for along time without any effort. If you are also interested in making Gujiya this Holi, the recipe is given below.

Kuchkhaashai.blogspot.com

Gujia Recipe

Ingredients

500 gm Maida (flour)
1 kg Khoya
3 tbsp Kishmish (raisins)
200 gm Almonds (cut into thin strips)
6 tbsp Cooking Oi. ( keep some more aside for deep frying)
200 ml Water
500 gm Sugar

Method

Mix the six tablespoons of oil with the maida.
Now add some water as required and knead into soft dough.
Set aside and cover with a damp cloth.
Fry khoya in a deep-frying pan to a light brown color.
Add sugar, almonds and kismis into the khoya and mix well.
Remove from the fire and let it cool.
Roll out the kneaded dough into a small and thick chapatti.
Fill half the chapati with the khoya mixture and seal the round, twisting the edges inwards.
Deep-fry these gujhias to a deep golden brown color on slow flame.
Take them out with a sieve type ladle and drain the oil completely.
Note - Makes about 40 gujhias.


Jaljeera


The spring festival of Holi brings in freshness in the air. All through the day, people indulge in merrymaking, relish on melt-in-the-mouth sweets and enjoy having thandai that is mixed with Bhang. Since eating pakoras and vadas made of bhang and drinking thandai made of bhang is a tradition that is followed since ages, people do not miss out their part of the drink. However, if you want to try out something different, very unconventional for Holi, then make Jaljeera. A refreshing drink, Jaljeera tastes good and contains no bhang at all! Therefore, you do not have to worry about the after effects of bhang, while relishing on jaljeera. Here in this article, we have provided the easy recipe for Jaljeera.

Kuchkhaashai.blogspot.com

Jaljeera Recipe

Ingredients

2 tbsp Dry Cumin Seeds, roasted and ground
2 tbsp Mint Leaves Paste
1/2 tsp Cilantro Leaves Paste
1 tbsp Dried Mango Powder (Amchur)
1/2 tsp Black Salt (also known as Rock Salt)
2 tbsp Lemon Juice
Pinch Sugar
5 cups Cold Water
2 tbsp Mint Leaves (for garnishing)

Method

In a bowl mix all of the above ingredients except the water and mix well.
Add the cold water.
Garnish with mint leaves.


Papri Chaat


India is known for its diverse culture and ethnicity. When it comes to food, people have different tastes, which may vary as per their culture and lifestyle. On the occasion of festivals such as Diwali, Navratri and Holi, people relish on lip-smacking delicacies. Talking about Holi, the spring festival is all about having a lot of fun and playful activities with loved ones. During the festival, people indulge themselves in smearing color on each other, playing with water and relishing on mouth watering snacks, sweets and thandai. Out of the snack items prepared for the festival, Papri Chaat stands out. The easy-to-prepare snack is made using gram flour. Check out the article and get the recipe for Papri Chaat.

Kuchkhaashai.blogspot.com

Papri Chaat Recipe

Ingredients

1/2 kg Besan
1 tsp Mustard Oil
1 tsp(heaped) Salt
1 small tsp Red Chili Powder
1 cup Water
1 tsp Methi Leaves (chopped fine)
1/4 kg Maida

Method:

Mix besan, salt, red chilli powder and oil well.
Knead the mixture into dough for about five minutes.
Add the methi leaves and knead for another three minutes or till it is soft.
Heat oil in a deep-frying pan on very high heat.
Rub some oil on your palm.
Roll out the dough into a long strip one inch thick.
Cut the roll into inch size pieces.
Flatten each piece out into a round shape.
Lightly dust both sides of the small chapatis with maida.
Fry very lightly on low flame to golden yellow color.
Take them out with a sieve type ladle and drain the oil completely.


Onion Bhajia


The festival of Holi is celebrated with gusto, by people in many parts of India. It is the spring festival of colors, which brings with it the warmth of the season and vanishes the chillness of winter, the preceding season. The festive occasion is all about playing with vibrant colors, splashing water over each other. In addition to this, people relish on a number of lip-smacking delicacies that are prepared especially for the festival. For instance, Onion Bhajia is made at the social gatherings and family get-together, during Holi. The tasty and crunchy snack is very easy to make. In this article, we have provided the recipe for Onion Bhajia (Onion Fritters).

Kuchkhaashai.blogspot.com

Onion Bhajia Recipe

Ingredients

Chickpea Flour (Besan)
1 cup Oil
2 tbsp Ground Cumin
1 tsp Salt
1 1/2 tsp Chopped Green Chillies (Jalapeno) 1-2 each
1/2 cup Water
1 1/2 cup Sliced Onion

Method:

Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place.
Dip onions in batter to coat.
Deep fry in oil that is heated to 375°.
Drain on paper towels and serve immediately.
Serve with cilantro or mint chutney.


Aloo Chaat


During the festival of Holi, people relish on a number of delicacies to satisfy their taste buds, after playing with colors, with their loved ones. A number of dishes are prepared especially for the festival, so that the guests return to their homes with a feeling of satisfaction that they were served scrumptious food on Holi. Thandai, a refreshing drink made of bhang, chilled milk, spices, almonds and sugar, is the highlight of the festival. In addition to this, spicy snacks and mouth watering sweets also form parts of the menu. Talking about snacks, Aloo Chaat is a very easy-to-make item, which is surely going to allure the senses of your guests. In this article, we have given the recipe of Aloo Chaat, which is made with potato (aloo) as its main ingredient.

Kuchkhaashai.blogspot.com

Aloo Chaat Recipe

Ingredients

3 Potatoes, peeled
1/2 tsp Red Chili Powder
1 tsp Cumin Powder, roasted
1 tsp Chaat Masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves for garnish
Optional garnish - Chopped Onion, Tomato Julienne, Fresh Pomegranate Seeds
Oil for frying

Method

Dice potatoes into a fairly large dice - 3/4 to 1 inch cubes.
Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala
Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
Serve, with toothpicks, in individual bowls, garnished with coriander leaves. You can also additionally garnish with chopped onion, tomato julienne or pomegranate


Bhang


Holi is the festival for spreading good cheer and enjoying to the fullest. People smear colors over their loved ones, playfully. Enticing delicacies, including sweets, thandai and snacks are prepared to satisfy the taste buds, after playing a frivolous Holi. It is said that the festival refreshes the body and the soul, because it is all about letting your hair down and banishing all your drudgeries of everyday life. One of the ways to add to the playful element of Holi is to consume thandai made of bhang. In fact, it is a tradition followed since ages, to drink bhang on Holi. Given below is the easy recipe for Bhang.

kuchkhaashai.blogspot.com

Bhang Recipe

Ingredients

1½ liters Water
1½ cups Sugar
1 cup Milk
1 tbsp Almonds
1 tbsp Watermelon Seeds, peeled
1/2 tbsp Khus-khus (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 Rose Petals, dried or fresh (gulkand variety)

Method:

Soak sugar in 1/2 liter of the water used.
Wash clean all other dry ingredients.
Soak in 2 cups of remaining water.
Allow all soaked items to stand for at least 2 hours.
Grind all soaked ingredients to a very fine paste.
Mix remaining water to the paste.
Place a strong muslin strainer over a large deep vessel and press through muslin with back of hands to extract the liquid into the vessel.
Add milk, sugar and rosewater to the extracted liquid.
Chill for a hour or two before serving.


Vegetable Pakora


Apart from colors, the festival of Holi is known for its traditional cuisines. Several scrumptious recipes are prepared in every Indian home on the occasion of Holi. Apart from full course meal, varieties of snacks are prepared on this occasion. Some of the popular snacks include Namak Pare, Dahi Bhalle, Papadi and Vegetable Pakoda. Made of several vegetables like potato, cabbage, spinach wrapped in chickpea flour or besan, Vegetable Pakoda is an extremely scrumptious light snacks that can be served with any sweet dish. In general, people serve it along with Gujiya and Dahi Bhalle. It is very easy to prepare and hardly takes half an hour to be ready to be served. If you also want to make this easy-to-make snack item, this Holi, scroll down for the recipe.

kuchkhaashai.blogspot.com

Vegetable Pakora Recipe

Ingredients:

1 cup Chickpea Flour (Besan)
2 tbsp Oil
1 teaspoon Ground Cumin
1 1/2 teaspoon Salt
1-2 each Chopped Green Chilies (Jalapeno)
1/2 cup Water
1 Potato
1 small Cauliflower
2 Cabbage
5 sliced Spinach
1 1/2 cup Sliced Onion

Method:

Boil the potato until just tender, peel and chop finely.
Finely chop cauliflower and onion. Shred the cabbage and spinach.
Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place.
Add the vegetables and mix in evenly.
Deep fry in oil that is heated to 375"
Drain on paper towels and serve immediately.
Serve with cilantro or mint chutney or tomato ketchup


Dahi Bhalle


India is known for its delicious recipes. When it comes to food, there are umpteen kinds of dishes available throughout the length and breadth of the country. On the occasion of festivals such as Diwali, Dusshera and Holi, people relish on delightful delicacies. Especially in Holi, people indulge themselves in smearing color on each other, teasing their loved ones and relishing on scrumptious recipes like Gujia, Namak Pare, Kheer and Dahi Bhalle. In most of the North Indian homes, Dahi Bhalle is a must to make recipe. Made of Curd and Urad Dal pakode, Dahi Bhalle is liked by most of the people. Check out the article and get to know how to make Dahi Bhalle.

kuchkhaashai.blogspot.com

Dahi Bhalle(Bade) Recipe

Ingredients

For Bhallas

1 Cup Urad daal
Salt to taste
Oil to fry

For Dahi

1 kg Dahi (yogurt)
1/2 tsp Ginger, grated
Coriander Leaves, finely chopped
1-2 Green Chilies, chopped
Salt to taste
2 tsp Cumin (jeera) Powder, roasted
Red Chili Powder, to taste

Method:

For Bhallas

Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
Take the hot Bhallas and put in cold water for 2-3 minutes.
Now Take them out of water and squeeze the water and keep aside.

For Dahi

Blend the curd (yogurt) and little water until it is smooth.
Keep in refrigerator for an hour to get chilled.
Add salt, red chili powder and cumin powder.
For Serving
In a deep dish arrange bhallas and pour dahi over them.
Now add imli (tamarind) chutney and green chutney.
Garnish with coriander.
Serve chilled.


Kanji Ke Vade

The spring festival of Holi brings lots of excitement along with it. All through the day, people are busy in merrymaking and relishing on delicious sweets and scrumptious pakode. Taking thandai mixed with Bhang and several other kinds of drinks is also a trend on this occasion. Since pakoras and vadas make an interesting companion with these drinks, varieties of pakoda and vadas are made on the occasion of Holi. Kanje ke vade, made of Urad dal, red chillies and hing is one of the most scrumptious vada made on Holi. If you also relish on vadas and pakodas, you must try the Kanji ka vada once. It is very easy to make and does not take much time. The recipe is given below.

kuchkhaashai.blogspot.com

Kanji Ke Vade Recipe

Ingredients:

1 kg Urad Dal
2 pcs (small) Hing
3 tsp Salt
4 tsp Rai (finely ground)
2 tsp Red Chilies (pounded)
6 jugs Water
Oil, for deep frying
Whole Red Chilies, for garnish

Method:

Soak urad dal overnight and grind to the consistency of a cake batter.
Whisk the paste till it is fluffy.
Heat oil well in a deep frying pan.
Slide the small paste-parts into the heated oil and deep fry to a golden brown color.
Take care not to make the vadas too thick.
Take them out with a sieve type ladle and drain the oil completely.
Keep a tawa on the fire and heat crystals of hing on it.
As soon as it gives off the fragrance, turn an earthen pot on it.
Take it off the fire and fill it with warm water.
Mix rai, salt, red chilli powder and whole red chillies into the water.
Put the fried vadas into the matka.
Clean the top of the matka and cover it with a clean muslin cloth and securely tied.
Leave the matka in the sun during the day for eight days before it is ready to be served.
Makes about 1 Kg.


Thandai


The festival of Holi is celebrated by playing with colors and having a lot of fun with loved ones. After playing an exciting, yet tiresome Holi, people would head towards the kitchen to get their hands on the sweets and thandai prepared especially for the day. Thandai is a refreshing drink that is a specialty of Holi. It soothes the mind and cools the body. The drink is a great stress buster as well, because it contains some of the cooling agents of nature, such as watermelon and rosewater. Go through the article and check out an easy recipe of Thandai.

kuchkhaashai.blogspot.com

Thandai Recipe

Ingredients

1 1/2 liter Water
2 cups Sugar
1 tbsp Almonds
1 tbsp Watermelon Seeds, skinned
1/2 tbsp Khuskhus (Poppy seeds)
1/2 tbsp Saunf (Aniseed)
1/2 tsp Cardamom Powder
1/2 tsp Rosewater
1 tsp Whole Peppercorns
1/4 cup Dried or fresh Rose Petals

Method:

Soak sugar in 1/2 liter of the water used. Keep aside.
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 palms, 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.


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