Top 6 Holi Recipes
Festive fervour is incomplete without good food. Especially in the Indian tradition and culture, every festival has its own set of special food items that are made. Here we have listed 6 dishes that will simply make you say, “Colour me Food!”
Holi celebrations are absolutely incomplete without the goodness of the sugar syrup dripping gujiyas. Gujiyas are sweet dumplings made of all-purpose flour willed with khoya and dry fruits.
Here’s how you can make the sweet, delightful wonders –
For the dough:
2 cups all purpose flour (maida)
1 cup butter
Water to mix
For the filling:
1 cup khoya
1 cup sugar
1 teaspoon green cardamom (powdered)
1 cup finely chopped almonds, pistachios, raisins and walnuts (or any other dry fruit of your choice)
Ghee for deep-frying
For the syrup
1 cup sugar
1 cup water
Rub 1/4 cup ghee into the flour and knead into stiff dough with water.
Leave to rest for at least half an hour.
In a frying pan sauté the khoya over medium heat till it looks slightly fried.
Take off the heat and when it cools, mix in the sugar, cardamom powder and almonds.
Shape the filling into ovals about 21 cm length and 1 cm thickness.
Make balls of the dough and roll out into 1 cm / 1/8 in thick rounds.
Take a round, wet the edges with water and place a piece of filling over one half.
Fold the other half over and press the edges together to seal.
Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges. Make all the gujiyas in this way.
Heat ghee in a kadahi. To check if the ghee is hot enough put a piece of dough in it. If it comes up at once, add as many gujiyas as fit in comfortably.
Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent paper.
Make sugar syrup by cooking water and sugar together, till one thread consistency
Dip the gujiyas in it, lift and let dry on a plate.
Fry the rest, increasing the heat for a few seconds before adding the next lot.
Can be eaten hot or at room temperature and can be stored in air-tight containers.
Holi and Phirni go hand in hand. The very smell of pista and elichi flavoured phirni is a bliss!
Here’s how you can make the mouth-watering dish –
250 ml milk
25 gms rice flour
50 gms pistachio
75 gms sugar
1 teaspoon cardamom powder
Boil the milk and sugar.
Add rice flour to it.
Cook on slow fire till it becomes thick runny batter.
Add cardamom powder and roasted pistachio into it.
Cook a bit till it becomes the smooth.
Fill in glasses or mud pots.
Let it cool for about an hour.
There are multiple other variants of phirni. You can replace pista and elichi with rose petals or berries and dry fruits or go for the plain version.
Bhaang is extremely popular during Holi. Bhaang or cannabis leaves are used in making an intoxicating drink called Thandaai, which adds to the fun and fervour. But besides the drink, you can make crunchy onion and potato pakodis with a hint of bhang in it.
Here’s how –
For the batter:
1 cup chickpea flour
2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1 teaspoon mango powder water
1 teaspoon cannabis leaves (ground to a paste)
For the pakoras:
Various pieces of vegetables for the batter, optional
125 gms onions (sliced into thin rounds)
125 gms potatoes (sliced into thin rounds)
Oil for deep-frying
With the ingredients for the batter, make a batter of dropping consistency.
Adjust the water as required.
Mix the onions and potatoes into the batter and sneak in the ground cannabis leaves paste.
Heat the oil in a kadahi till some batter dropped into the oil comes up at once.
Now scoop the pieces of the vegetable out of the batter and drop them into the hot oil.
Fry over medium heat, to very light brown.
Remove from oil with slotted spoon and set aside.
Continue till all the onions and potatoes are used up.
When ready to serve, heat oil again and fry the pakoras over high heat till golden brown.
Remove from oil, drain on absorbent paper and serve with green chutney.
Masala Channa with Baked Kachori
Serve a plateful of spicy and tempting channas with baked kachoris and you’ll find no one complaining! If you’re planning for an elaborate luncheon then this has to be in your menu. Make it by following these steps –
1 litre water
400 gms channa
3 teaspoon tea leaves
4 bay leaves
5 black cardamoms
1 1/2 teaspoon salt
2 teaspoon cumin powder
1 1/2 teaspoon kachari powder
2 teaspoon fennel powder
5 teaspoon anardana powder
2 teaspoon amchoor powder
3 teaspoon dhaniya powder (coriander powder)
1 1/2 teaspoon red chili powder
1 teaspoon garam masala
1/4 teaspoon hing (asafoetida)
5 Tbsp ginger, julienne
3 green chilies (finely chopped)
2 teaspoon kasoori methi
5 teaspoon lemon juice
1 teaspoon meetha soda
12 garlic cloves
4 whole green chilies (for garnishing)
Soak 400 grams of channa in a vessel and mix 1 teaspoon of meetha soda, and leave for 4-5 hours.
Make a ‘potli’ of tea leaves, add 3 bay leaves, 5 large black cardamoms and put it to boil with little salt (1 teaspoon) along with the soaked channas for an hour. Then discard the potli and keep it aside. Preserve the water.
Now blend the masala, by mixing all the dry items; cumin powder, kachari powder, fennel powder, anardana powder, amchoor powder, dhaniya powder, kasoori methi, red chilly powder, garam masala, salt and a pinch of hing and take it out in a bowl. Mix warm water with the masala and make sure no lumps form. Mix the masala with the channa.
Heat oil in a pan and stir the ginger and garlic for a while but don’t make it brown.
Add this to the channa and cover it for a while so that the masala blends well.
Leave it for 10-15 minutes.
50 gms urad daal powder
3 teaspoon red chili powder
6 teaspoon dhaniya powder
4 teaspoon fennel powder
1/4 teaspoon heeng (asafoetida)
1 teaspoon yeast
250 gms wheat flour
2 teaspoon sugar
Salt to taste
1-2 teaspoon oil
For the filling:
Put the urad daal powder in a bowl and add water proportionally and mix it well. Leave it to stand for 30 minutes. It should swell and dry.
Add red chili powder, fennel powder, salt, dhaniya powder, hing, and make it soft with the help of warm water.
For the kachories:
Take a bowl and add wheat flour, sugar, water and yeast and knead it well. Leave the dough for 1 hour.
Add little oil to the dough and start making patties of the dough by stuffing a “pithi” or center filling of urad daal. Roll these with a rolling pin to a size of 6-7 inches diameter.
Oil a baking tray and bake it in a preheated oven at 160 degrees till they are crisp and give a light golden brown color.
Serve hot with masala channa and wow your guests!
Yet another sweet wonder that will tempt your taste buds. It has numerous variations, but the simplest and the best one is with yellow grams. Here’s the recipe –
300 gms chana (yellow gram) dal
300 gms jaggery (molasses) or sugar
1 teaspoon cardamom powder
150 gms plain flour
1 tbsp ghee
Warm water to knead dough
Ghee to serve
Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated.
Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee with flour, add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4″ round. Place same sized ball of filling in centre, life all round and seal. Reroll carefully to a 6″ diameter round. Roast on warm griddle till golden brown.
Repeat other side.
Take on serving plate. Apply a teaspoon of ghee all over the top.
Shallow fry on griddle like a paratha for a better flavour. But this method will consume more ghee and therefore increase the calorie level.
The list couldn’t be completed without the very tradition Papri. It’s crunchy, tasty and have a very festival feel to it. A simple recipe of making Papri is –
1/2 kg besan
1 teaspoon mustard oil
1 teaspoon salt
1 small teaspoon red chilli powder
1 cup water
1 teaspoon methi leaves (chopped fine)
250 gms 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 about 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.