Holi is one of the most popular indian festival. Holi is just around the corner and you might be thinking to prepare some delicious dishes for your family members.
- All-purpose flour
- 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
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.
Mattar Ki Kheer
- Green peas – 1 cup
- Milk – 1 ¼ liters
- Sugar – 1 cup
- Green cardamom powder – 1 tsp
- Chopped pistachio – 7-10
- Crushed green cardamoms
- Ghee – ½ cup
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.
- Maida – 1 cup
- Semolina (Suji) – 1 cup
- Curd – whipped
- Ghee – 3 tbsp
- Ajwain – 1 tsp
- Salt to taste
- Oil for deep frying
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.
- 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
- 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.
- 6 big onions (cut into rings)
- 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
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.
- 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
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.
- Cashew Nuts – 100 gm
- Sugar – 250 gm
- Ghee melted – 80 ml
- Milk – 118 ml
- Saffron – a pinch
- Cardamom Powder – ½ tsp
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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