Holi Recipes


Holi is the festival of color and harmony and like most Indian festivals traditional dishes are its integral part. Special dishes and scrumptious meals are prepared in Indian households and this includes delicacies like ladoos, pedas, gujiyas, dahivadas, chats and so on and so forth.

Gujiya

Ingredients: Makes about 40 Gujiya.
  • 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.

Method

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 Gujiya, 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.

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Kesar Peda

Ingredients:-
  • 500g Soft white milk fudge (khoya)
  • 1tsp cardamom seeds semi crushed
  • 1tbsp slivered or crushed pistachios
  • A few strands of saffron
  • 1tbsp warm milk
  • 300gms sugar powdered
  • ½tsp cardamom powder
  • 2-3 drops saffron color

Method
  • Take warm milk and soak the saffron into it.
  • Break down the milk fudge. In case, the milk fudge hard, then it would be better to grate it.
  • Add some powdered sugar to the fudge and mix it well.
  • After that, put the mixture in a nonstick pan and heat it for a few minutes on medium high. After a few minutes, decrease the flame and cook till it becomes soft.
  • However, do not forget to stir the mixture while it is heating.
  • Add cardamom and saffron to the mixture when it becomes thick and gooey. You can also add color if you want.
  • Mix it well and once it is done turn off the fire. Let the mixture cool down and keep turning it occasionally.
  • To give it a form you can use cookie moulds. You can also use your plams to shape the pedas into patty rounds. To give the pedas a tempting look, mix cardamom seeds and pistachios.
  • In case you are using moulds, them sprinkle some cardamom seeds and pistachios at the bottom of the moulds. Then press the mixture into the moulds to give it shape. When the mixture is well set turn the mould upside down and unmould it.
Kesar Peda

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Methi Mathri

Ingredients:-
  • 2 cup all purpose flour (maida)
  • 1/2 cup besan (chickpea flour)
  • 2 tsp carom seed (ajwain)
  • Salt to taste
  • 1 tsp red chili powder
  • Water to make dough
  • Oil for frying
  • 1/4 cup kasuri methi
  • 1/4 cup oil

Method
  • Take the following ingredients all purpose flour, carom seed, salt, besan, red chili powder and crushed dried kasuri methi and mix them in a bowl. Add ¼ cup of oil to the mixture and mix it well.
  • Once this is done, pack a handful of mixture in your fist. If it is paced well and retains its shape then this indicates that it has enough oil. However, if it does not retain the shape, then it means the mixture is dry. In this case, add some more oil to it.
  • Thereafter, make a stiff dough with the help of warm water. Keep adding little quantities of water to it. But make sure that the dough is stiff or else the mathris may not be as crisp as they should be.
  • Once the dough is done cover it with a damp cloth. This should be done for some 15 minutes after which you should make small round balls, the size of lemon with it.
  • Take a rolling pin and roll the dough into a thick round shape. This should normally be three inches in diameter.
  • But it is important that you pierce all the mathris with a fork. This would ensure that when you are frying the mathris, they do not puff up.
  • Thereafter, take some oil and heat it in a frying pan. Put around 4 to 5 mathris into the oil. Deep fry the mathris on low to medium flames until they become light brown. But, do remember to occasionally turn them.
  • After they are well cooked drain them on a kitchen paper towel. Before you store them remember to bring them to room temperature. Now, serve the delicious mathris to your guests.
Methi Mathri

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Gulab Jamun

Ingredients:-
  • 1½ cup Milk fudge
  • 3tbsp Refined flour
  • ¼tsp Green cardamom powder
  • 2 cups Sugar
  • 2 cups Water
  • ¼ cup grated cottage cheese
  • ¼tsp Soda bicarbonate
  • butter (ghee) or refined oil to fry

Method
  • Take khoya and cottage cheese. While you will need to mash the cottage cheese, the khoya needs to be grated.
  • Once this is done these, two should be mixed with other ingredients such as refined flour, green cardamom powder, and soda bicarbonate. All these should be kneaded well so that a soft dough is formed. If the need arises, add a little water so that the dough becomes soft.
  • Then divide the dough into equal portions. Give these portions the shape of balls.
  • Take two cups of water and add sugar to it to make a sugar syrup. If you come across any scum in the syrup, remove it.
  • Take oil which should be enough to immerse the balls into it and heat it in a pan. Puts the balls in the pan and deep fry on low heat till they attain a golden brown color.
  • Drain the balls and put them away for some three to four minutes.
  • After this soak the balls in the hot sugar syrup. The gulab jamuns are now ready to serve.
Gulab Jamun

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Mini Samosa

Ingredients:-
  • 500g Refined flour
  • 1tsp Garam masala
  • 2tbsp Coriander powder
  • 2tbsp raw mango powder
  • 3-4pinches asafetida powder
  • 1tsp cumin seeds
  • 5tbsp Clarified butter
  • Salt to taste
  • 500g roasted peanuts
  • 1tbsp red chili powder
  • Vegetable oil for frying

Method
  • Put 2tbsp of oil in a pan. Put the pan on low flame and add peanuts. saute the peanuts on low flame till they become crisp. Take them off the gas and wait till they cool down; then crush them.
  • Now take one table spoon of oil and put it in a pan. Add cumin seeds and asafetida to the oil. Now let the sees splutter.
  • Add ingredients such as coriander powder, raw mango powder, salt, garam masala, and chili masala to the pan. Sauté for some 30 seconds. Thereafter, add the crushed peanuts to it and toss it well. Once this is done, take the pan of the fire and set it aside to cool.
  • Sieve the flour, add salt and melted clarified butter. Now mix it thoroughly.
  • Add little quantity of water. Knead it till it becomes stiff then keep it aside for around 20 minutes. Thereafter divide the dough into balls which should be of equal size.
  • Each ball should be rolled out to a disc of 4 inch diameter. Now, cut the disc into two equal halves.
  • Take some water and wet the edges along the diameter. The two ends of the diameter should be brought together so that they overlap a little. Now them them in the shape of a cone.
  • Stuff the cone with the filling and seal the cone. Repeat the procedure with the other cones. Once this is done, keep all the cones aside.
  • Now take oil and heat it in a pan. Place the cones in the oil and deep fry it on low to medium flame. Do this till they turn light brown.
  • Now drain the cones and keep them aside so that they cool. The samosas are ready to serve.
 Mini Samosa

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Chatpate Chane

Ingredients:-
  • 2 cups Bengal gram
  • 1tsp red Chili powder
  • 1tsp Garam masala
  • 1tbsp Dry Mango Powder
  • ½tsp Carom seeds
  • 2tbsp Oil
  • 1 Bay leaf
  • 1 Black Cardamom
  • 1tsp Cumin seeds
  • 2tbsp Coriander powder
  • Coriander leaves and green Chilies to garnish
  • Salt to taste

Method
  • Soak the Bengal gram for six hours, but it would be much better if it is done overnight.
  • Boil the gram in three cups of water along with other ingredients such as a tsp of salt, black cardamom and bay leaf.
  • Heat some oil in a pan and when it is fully heated add cumin seeds to it.
  • Wait for the seeds to splutter and then add other spices and mix thoroughly.
  • To avoid the spices from burning, add some strained water to it. Keep on cooking till the oil separates.
  • The boiled Bengal gram should be added with the remaining water thereafter it should be tossed well. Keep on cooking till all the water in the pan dries up.
  • Put them on a plate and decorate with green chilies and coriander leaves. The chatpate channe are ready to be served.
Chatpate Chane

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Aloo Chaat Recipe

Ingredients:-
  • 4 peeled Aloo (potatoes)
  • ½ tsp red chilli powder
  • 1 tsp roasted cumin powder
  • 1tsp chaat masala
  • Tamarind chutney
  • Mint chutney
  • Chopped Coriander leaves
  • oil for frying

Method
  • Peel the potatoes and wash them with water.
  • Dice potatoes into a fairly large size.
  • Heat oil and deep fry potatoes, till it turns golden brown.
  • Place it on a tissue paper to soak the excess oil.
  • Mix fried potatoes with red chilli powder, cumin powder, chaat masala.
  • Add mint chutney, tamarind chutney to taste.
  • Garnish with chopped coriander leaves.
  • Serve aloo chat in a bowl with a tooth pick.

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Vegetable Pakora

Ingredients:
  • Chopped vegetables: carrot, cabbage, spinach, potato, onion, cauliflower
  • Chickpea flour (besan) – 1 cup
  • Salt for taste
  • Chopped green chilies
  • ½ a cup of water
  • Cumin powder – 1 ½ tsp
  • Turmeric powder – ½ tsp

Method

Cut the vegetables into small pieces and boil them till they become tender. In a bowl, mix besan with salt, turmeric power, cumin powder, and green chilies. Add water to form a batter. Mash the boiled vegetables together and form small balls. Dip them into the batter and deep fry in hot oil. Serve hot with green chutney.

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Papri chaat

Ingredients:

  • All-purpose flour Ghee
  • Onion seeds
  • 3 large potatoes boiled
  • 2 large onions chopped
  • 2 cups of chopped tomatoes
  • 2 cups of bhujia or friend vermicelli
  • 3 tsp of red chili powder
  • 2 cups of fresh yogurt
  • Black or rock salt
  • Freshly grounded roasted cumin seeds – 3 tsp
  • Tamarind chutney – 1 cup
  • Mint and coriander chutney – 1 cup
  • Chopped coriander

Method:

Mix the all-purpose flour and onion seeds with a little ghee. Knead it well with water to make the dough. Allow it to rest for 5 minutes. Make small balls from the dough and flatten them on the cooking surface to make papri. Fry the papris in ghee.

In the serving dish, line the papris around the border of the plate. Add lightly smashed boiled potatoes, chopped onion and tomato. Sprinkle with rock salt, cumin power, and red chili powder.

Beat the yogurt and add it to the plate with tamarind and mint chutney. Finish the dish by sprinkling bhujia and coriander leaves on top.

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Mattar Ki Kheer

Ingredients:
  • Green peas - 1 cup
  • Milk – 1 ¼ liters
  • Sugar - 1 cup
  • Green cardamom powder - 1 tsp
  • Chopped pistachio – 7-10
  • Crushed green cardamoms
  • Raisins
  • Ghee – ½ cup

Method

Boil peas until tender. Then soak them in cold water before grinding into a fine paste. In a thick bottom pan heat ghee and then add the peas paste into it. Stir continuously so that it doesn’t get stuck at the bottom. Remove from the heat and set aside to cool off.

In a separate pan boil milk. Add cooked pea into it and again bring it to boil. Boil it over low flame till the milk reduces to half. Add sugar, cardamom powder, raisins and sliced pistachio and cook for another 8 to 10 minutes.

Put the kheer into freezer and serve chilled. Garnish with more pistachio, raisins and sliced almond.

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Namakpara

Ingredient:
  • Maida – 1 cup
  • Semolina (Suji) – 1 cup
  • Water
  • Curd – whipped
  • Ghee – 3 tbsp
  • Ajwain – 1 tsp
  • Salt to taste
  • Oil for deep frying

Method

Mix salt, ajwain and melted ghee till it takes a form of breadcrumb. In a separate bowl mix the curd with the flour and add water to make dough. Wrap the dough in wet cloth and allow it to rest for ½ an hour.

Take the dough and flatten it in a ¼ inch thick medium size pizza. Cut diamond size stripes from it with the help of a knife. Deep fry the stripes in hot oil.

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Dahi Vada

Ingredients
  • 2 cups urad dal
  • oil for deep frying
  • 5 cups dahi (yogurt)
  • Finely chopped
  • Coriander leaves
  • ½ tsp roasted
  • Jeera Powder
  • Red chili powder to taste
  • Salt to taste

Method
  • Soak 2 cups of Urad Dal overnight.
  • Grind it into smooth paste.
  • Add salt to taste.
  • Heat oil in a pan and fry vadas till golden brown color.
  • Take the hot vadas and put in cold water for 2 – 3 minutes.
  • Take vadas out of water and squeeze the water.
  • Mix Dahi with salt, red chili powder and jeera powder.
  • Serve vada and pour dahi over them.
  • Add imli chutney and green chutney.Garnish with chopped coriander leaves.
  • Serve the dahi vadas chilled.
Dahi Vada

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Onion Rings

Ingredients:
  • 6 big onions (cut into rings)
  • Besan
  • Oil to fry
  • Green chilies chopped – 1 ½ tsp
  • Salt to taste
  • Turmeric powder - ½ tsp
  • Cumin powder – 1 ½ tsp
  • Chat masala for garnishing

Method

Mix besan, salt, turmeric and cumin powder, and chopped green chilies with water to form a batter. Blend the mixture well to incorporate air into it so that the batter becomes fluffier. Now dip the onion rings into the batter and coat them well. Deep fry the onion rings and serve them with a sprinkle of chat masala.

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Thandaai

Ingredients:
  • Water – 2 ½ cups
  • Fennel Seed - 2 tblsp
  • Cardamom – ½ tsp
  • Cloves - 4
  • Raisins – 2/3 cup
  • Blanched and chopped Almond – ½ cup
  • Pistachio chopped – ¼ cup
  • Melon seeds/sunflower seeds/ pine nuts – ¼ cup
  • Milk - 1 ltr
  • Saffron

Method

Boil water in a thick bottom pan. Add fennel seeds, cardamom and cloves to the boiling water to flavor it. Cover and set aside for ten minutes. In a bowl add raisins, almonds, pistachios, and melon seeds. Add the water to the mix and set aside for 1 hour.

Put soaked almond, raisin and pistachio in blender and make a smooth paste. Strain the mixture into a bowl.

Add some warm milk in saffron to bring out its color. Then add the nut paste, milk, sugar, and saffron milk in a large jug. Chill it in freezer and serve with crushed ice.

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Cashew Burfi

Ingredients:
  • Cashew Nuts - 100 gm
  • Sugar - 250 gm
  • Ghee melted – 80 ml
  • Milk - 118 ml
  • Saffron – a pinch
  • Cardamom Powder – ½ tsp

Method

Soak cashews in milk mixed for an hour. Now grind them into a paste along with saffron. In a thick bottom pan add sugar and water. Put the mixture over low heat or in microwave till the sugar completely melts.

Now add the cashew paste in the sugar mixture along with melted ghee. Stir thoroughly till the mixture gets the desired consistency. Add cardamom powder to the mixture.

Flatten the mixture, ¼ inch thick, into a greased tray and cut into diamond shapes. Cool off till the burfis are hard.

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Cham-Cham

Ingredients:
  • Paneer or cottage cheese- 450 gms
  • Water - 4 cups
  • Sugar - 2 cups
  • Rose Water – 2 to 3 tsp
  • Saffron
  • Thickened milk or double cream - 200gms

Method

Knead paneer until there is no lump and it is absolutely smooth. In a pressure cooker add sugar and water to make sugar syrup.

Make small balls from the paneer dough and give the balls an oblong shape by rolling them in your palms. Drop the cham-chams into the boiling sugar syrup and pressure cook them for 8-10 minutes. Add saffron and rosewater to the cham-chams and let them cool off completely.


In a separate bowl whisk the fresh cream till thick and fluffy. Put it into a piping bag and put over cham-chams. Garnish with chopped almond.