Holi - the festival of colors and romance is upon us again. Primarily an Indian festival, with the increasing migration of Indians in almost all countries, it is now celebrated all over the world. Also known as Vasant Utsav, Holi marks the onset of Spring and adds to the already bright season when all nature seems to brighten up, adorned in a myriad of colors. Delicacies are an essential part of any Indian festival and Holi, of course, is no exception. A smorgasbord of flavorous treats spices up this day of joyous revelry. Come, and let us take you through a lip-smacking tour through a variety of traditional recipes prepared on this occasion. Be it the sweet Gujjia, the spicy Papri, Aloo chat and Kanje ke vade, the savory Meat Kofta Curry or the cool Thandai and Puranpoli - there's really something for everyone. And there are some more tasty recipes for Holi from all over India and the world. So what are you waiting for? Go over our mouth-watering Holi recipes and prepare them at your home this Holi. If you like our tasty recipes for Holi, please click here to serve up this page to all your friends. Include all in your flavorful celebrations. Have a happy Holi!
Gujjia | Papri | Kanje ke vade | Thandai | Aloo Chat | Puran Poli | Global Golgappas |
Til Diye Bheti'r Fish Fry | Narkoler Naru
Til Diye Bheti'r Fish Fry | Narkoler Naru
1) Flour - 500 gms.
2) Khoya - 1kg.
3) Kismis (raisins) - 3tbsps.
4) Almonds - 200 gms (cut into thin strips).
5) Cooking oil - 6 tbsps( keep some more aside for deep frying).
6) Water - 200 ml.
7) Sugar - 500 gms.
1) Using fingers, mix well the oil with the flour so that the mixture takes the form of breadcrumbs and binds to a certain extent.
2) 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.
3) Put the khoya in a deep-frying pan. Fry it to a light brown color. Add sugar into the khoya and mix well. Add almonds and kismis. Fry for a few minutes and remove from the fire.
4) Let it cool, roll out the kneaded dough into a chapati (see that it is thicker and smaller than a normal chapati). Fill half of 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.
5) Now deep-fry these gujjias on a slow fire, a few at a time, till they are a deep golden brown. When finished, 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.
6) Store for use in an airtight glass jar.
Yield: Makes about 40 gujjias.
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1) Besan - 1/2 kg.
2) Mustard oil - 1 tsp.
3) Salt - 1 tsp (heaped).
4) Red chili powder - 1 small tsp.
5) Water - 1 cup.
6) Methi leaves - 1 tsp chopped fine).
7) Flour (maida) - 1/4 kg .
1) Mix besan, salt, red chili powder and oil well and knead the mixture into a dough. Knead for about 5 minutes.
2) Add the methi leaves. Knead for another 3 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.
3) On a very high temperature, heat the oil in a deep-frying pan. While it is heating up, rub some of the oil on your palm and roll out the dough into a long strip one inch thick.
4) Cut the roll into inch size pieces. Keep rubbing oil on your palms to keep the roll moist.
5) Flatten out each piece into a round shape and roll it into small chapatis. Lightly dust both sides of the small chapatis or papris with maida (flour). Fry very lightly, turning the flame from medium to low as required. Do not let the papris turn brown or red. When ready, they should look golden yellow in color.
6) Drain oil. Store in an airtight container.
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Kanje ke vade
1) Urad ka dal (split black gram) - 1 kg.
2) Hing - 2 pcs (small).
3) Salt - 3 tbsps.
4) Rai - 4 tbsps (finely ground).
5) Red chillies - 2 tbsps (pounded).
6) Water - 6 jugs( 1 jug = 6 glasses).
7) Oil (for deep frying).
8) Whole red chillies (for garnish).
1)Soak urad dal (split black gram) overnight and grind to a fine paste(it should have the consistency of cake batter). Put it in a vessel; whisk it very well so that the mixture is fluffy.
2) Heat oil well in a deep frying pan. Drop a bit of the mixture into the pan and test if the oil is ready. If the batter fluffs up and floats to the surface the oil is ready.
3) Take a piece of wet cloth on your left palm. This will allow the vadas(dumplings) to slide off into the pan with ease.
4) 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 over and over until they turn into a golden brown colour. Take care not to make the vadas too thick.
5) Keep a tawa (pan) on the fire. 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.
6) Mix the rai, salt, red chilli powder and whole red chilies into the water. Put the fried vadas into the matka. Cover the top of the matka with a clean muslin cloth and tie securely. Leave the matka out in the sun during the day for eight days, as is done traditionally. It is then ready to be served.
Yield: Makes about 1 Kg.
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Meat Kofta Curry
For the meat balls -
1) Keema - 1/2 kg
2) Ginger & garlic paste - 1 tsp.
3) Coriander leaves - 1 tbsp (chopped fine).
4) Mint leaves - 1/2 tsp (chopped fine).
5) Egg - 1.
6) Garam masala - 1/2 tsp.
7) Black pepper - 1/2 tsp (ground).
For the curry -
1) Onions - 2 (grated).
2) Tej pattas (Bay leaves) - 2.
3) Garlic paste - 1 tsp ginger.
4) Tomatoes - 2 (pureed).
5) Salt to taste
7) Red chilli powder.
1) Mix the mince with the above-mentioned ingredients, roll into balls and keep aside. 2) 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 chili powder. Fry all this well.
3) Add two glasses of water to the pan and bring to a boil. Put in the koftas at once and turn the flame low. Cover and allow to cook until done.
4) Add a pinch of garam masala (A blend of dry-roasted, ground spices, such as black pepper, cumin, cloves, and cardamom, used for seasoning in the cooking of northern India) when the dish is almost ready, and take off the fire when done.
Yield: Serves two.
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1)Milk - 1 Cup.
2)Water - 1 1/2 Liters.
3)Sugar - 1 1/2 Cups.
4) Aniseed - 1/2 tbsp.
5) Almonds - 1 tbsp.
6) Peppercorns - 1 tsp.
7) Cardamom powder - 1/2 tsp.
8) Dried watermelon seeds - 1 tbsp.
9) Poppy seeds - 1/2 tbsp.
10) Rose petals - 1/4 cup, fresh.
1) Soak dry all the ingredients in 2 cups of water for 2 hours.
2) Soak sugar in 1/2 liter of the water used. Keep aside.
3) Grind soaked ingredients to make smooth paste.
4) Pour remaining water into this paste and strain through muslin strainer.
5) Strain the extract into a vessel till the residue turns dry.
6) Add sugar and milk to the liquid.
7) Mix powdered cardamom.
8) Chill for about an hour before serving. Then serve it cold. This chilled almond-flavored beverage is terrific when the temperatures soar. It's tasty really and cools you down!
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1) Potatoes - 3, peeled.
2) Red chili powder - 1/2 tsp.
3) Cumin powder - 1 tsp, roasted.
4) Chaat masala - 1 tsp.
5) Tamarind chutney (condiment).
6) Mint chutney (condiment).
7) Chopped coriander leaves( for garnish ).
8) Optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds.
9) Oil for frying.
1) Cut potatoes into fairly large cubes 3/4 to 1 inch in size.
2) Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
3) Place the fried potatoes in a bowl and toss with red chilli powder, cumin powder and chaat masala.
4) Add mint chutney, tamarind chutney according to taste. Toss to coat evenly.
5) Serve, with toothpicks, in individual bowls, garnished with coriander leaves. You can also additionally garnish with chopped onion, tomato julienne or pomegranate.
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1) Channa dal (yellowgram) - 300gms.
2) Jaggery (molasses) - 300 gms.
3) Cardamom powder - 1 tsp.
4) Plain flour - 150 gms.
5) Ghee (clarified butter) - 1 tbsp.
6) Warm water (to knead dough)
7) Ghee to serve
1) Boil dal (gram) in plenty of water till soft but not broken.
2 ) Drain in a colander for 10-15 minutes.
3) Pass through an almond grater in little quantities till all the dal is grated.
4) Mash jaggery till lumps break. Mix well into dal.
5) Put the mixture in a heavy saucepan and cook till a soft lump is formed.
6) Take care to stir continuously, so as not to charr. Keep aside.
7) Mix ghee and flour. Add enough water to make a soft pliable dough.
8) Take a morsel sized ball of dough. Roll it into a 4" round.
9) Place same sized ball of filling in centre, life all round and seal.
10) Roll again carefully to a 6" diameter round. Roast on warm griddle till it turns golden brown. Repeat other side.
11) Take on serving plate. Apply a tsp. of ghee all over top/ Shallow fry on griddle like a paratha for a better flavour (this method will consume more ghee and therefore calories).
12) Serve hot with dal or amti.
Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.)
Yield: 7-8 puranpolis.
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Extra attractions -
3)Pani puri masala
1)Grind the mint and coriander leaves into a paste.
2)Mix pani puri masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes.
3)Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside.
4)Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using. Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.
5)Top with a little mint and tamarind chutney. To eat, dip each gol gappa into the prepared water and eat.
Preparation time :20-40 minutes.
Yield: Enough for 48-50 assorted puris in 3-4 flavours.
One of India's most favorite snack, the mouth-watering Golgappa remains a hot favourite in the country. Also known as Panipuri is usually supplied by many of the street vendors in India. It is becoming increasingly popular in many restaurants. The snack is made differently in different regions of the country and is also made internationally in various ways. Join in the grand Panipuri celebration and enjoy it in whichever way you like.
1. The Punjabi chhole mix:
Filling: Chhole (grams) cooked as according to your family recipe and garnished with onions, dhania, (coriander) , imli saunth (tamarind-ginger chutney).
Dip: jaljeera with fresh boondi floated in.
2. The Bengali phhucka bombs:
Filling: Boiled potatoes diced and sautéed with fresh Bengal gram, a seasoning of panch phoron (a classic Bengali mixture of five spices; jeera (cumin), kalojeera (black cumin), sarson (mustard), methi (fenugreek) and saunf (fennel) seeds.Add haldi (turmeric) and salt to taste.
Dip: Imli (tamarind) water spiked with chili and roasted jeera (cumin) powder to taste.
3. The Maharastra craze
Filling: Boiled potatoes squashed and roughly mixed with peanut –and garlic chutney with a dash of pudina (mint). Use of chutney is optional.
Dip: Kokam soda.
4. The Bihari thunder
Filling: Mashed boiled potatoes with crushed, roasted peanut and dahi( plain yoghurt).
Dip: Sattu ka sharbat. (Roasted barley or jowar flour mixed in water with sugar, rock salt and a squeeze of lime.)
5. The South Indian punch
Filling: Boiled potatoes diced and sautéed with chopped onion , and a tempering of sarson (mustard seeds),curry leaves, dried red chilles, and a little urad dal(split black gram).
Dip: Rasam (A South Indian soup prepared mainly with black pepper and tamarind) made as per your recipe!
6. The Gujarati delicacy
Filling: Boiled potatoes diced and mixed with your favorite servor namkeen mixture and a dollop of sweet mango chutney(mango condiment).
Dip: Diluted meetity kadhi ( sweet khadi, or spiced yoghurt.)
7. The Anglo-Indian touch
Filling: Spicy keema-matar (minced meat with peas)/chopped boiled eggs/peas pulao.
Dip: Light mulligatawny soup or yellow dal (gram) with a pinch of garam masala, salt and haldi (turmeric).
8. The Indo-Italian flavor
Filling: A few minced, roasted capsicum and baiangan bharta (grilled brinjal slice), sprinkled with blasmi vinegar (optional) and oregano (or store- bought pizza seasoing) with a small slice of cheese, preferably mozzarella, per puff. Flaked fish can be included as well.
Dip: Diluted tomato soup with a splash of white wine, if liked, and a spoonful of pestoor shredded fresh tulsi leaves.
9. The Mexican way
Filling: Chopped green capsicum, mild red onions, sweet corn, cooked rajma and chilies (Jalapeano if possible) with some mashed avocado (optional) or grated cheese. If you prefer, add a little spicy keema.
Dip: Diluted tomato sauce with dhania patta (coriander leaves) and lime juice.
10. The Japanese style
Filling: Chopped spring onions and roasted whitetail (seemed seeds) mixed with mashed tufo, cooked rice or sliced omlettes, a splash of soy sauce and honey (or teriyaki sauce).
Dip: Miso soup from a packet mix.
11. The Russian combo
Filling: Boiled potato and beetroot dices mixed with peas and mayonnaise. Cook each vegetable separately.
Dip. Chilled vodka.
12. The Scottish twist
Filling: Mix boiled potato dices with sautéed chopped leeks. Season to taste. If you like, add shredded boiled chicken.
Dip: Chicken pieces seasoned with parsaly or dhania (coriander)
13. The Chinese connection
Filling: Chopped cabbage, carrots and spring onions deep-fried with ginger, soya sauce and garlic. Add chopped omelets, prawns, shredded chicken (include cooked egg noodles if you wish).
Dip: Hot and sour soup. Dilute it.
14. The Thai thing
Filling: Chopped broccoli or cauliflower, carrot, green beans, pineapple (optional) and glass noodles (“beans threads”), mung bean sprouts or rice noodles cooked in a little coconut milk (optional ) and red or green curry paste (packet mix). Take care that the mixture is not too moist. If you are not using coconut milk, add some crushed peanuts if you prefer.
Dip. Tom yam soup (from packet mix) with chopped dhania patta( coriander leaves) and a stalk lemon grass for flavour. Dilute the soup.
15. The great American dream dumpling
Filling: Frankfurter slices (with garlic), diced ham or shredded fried chicken (American style, such as KFC ) and/or baked beans with fried onions, mustard and ketchup.
16. The Spanish secret:
Filling: Shredded omelets, chicken, prawns, chopped chorize or ham, peas, capsicum and rice cooked in chine stock with saffron.
Dip: Diluted almond soup , comprising of finely ground breadcrumbs in the food processor in 1:3 proportion in the water, a small pod of garlic and a generous sprinkling of virgin olive oil and sherry or red wine (optional).
17. The Grecian grandieur
Filling: Mild mutton kebabs, chopped, mixed and roasted with raisins and toasted and pinenuts (or chilgoza). You can also use crumbled feta cheese and sautéed spinach instead of mutton. If you like, add half of a cherry red tomato to each puff.
Dip: Dilute cucumber raita (grate the cucumber).
Tip: If you want your friends to have a taste of all the abovementioned types of Panipuri, arrange a dozen of each kind close together on a long snack boat with the pani(water to dip in) in a small ceramic “ handi” or “kulhar” at one end. Line up the boats end to end on a tray with dipping blows at both ends.
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Til Diya Bheti'r fish fry
An eternal favourite of all Bengalis, especially the fish - lovers, the til imparts an unusual flavor to the dish.
Prep. time: 10 min.
Cooking time: 15 min.
Yield: 2 servings. Serve with a salad or backed potato snack.
1) Bhetki fillet - ½ kg.
2) Onion paste - 1 cup.
3) Ginger - 1 tbsp.
4) Garlic - 1 tbsp.
5) Vinegar - 2tsp.
6) Eggs - 2.
7) Til (white sesame) seeds - 250 gm.
8) Green chili paste - 1 tsp.
9) Salt (for taste)
10) Oil (to deep fry)
1) Mix all ingredients except eggs, sesame seeds and oil.
2) Add 1 tbsp of oil to the mixture; marinate for at least an hour.
3) Whip egg with a little salt. Coat the fillets with beaten egg. Roll them in a bed of sesame seeds.
4) Heat oil to deep fry the fillets. Place on Kitchen towels /napkin to drain excess oil. Serve them hot.
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The festival of Dol or Holi is especially associated with Lord Krishna and this is the time when many Indian families worship him. Narkoler naaru is made specially for this occasion and is offered to the lord.
Prep. time: 20 min.
Cooking time: 20 min.
Yield: 20-25 pieces.
1) Coconut - 2 large, grated.
2) Rice flour - 1kg.
3) Aakher gur (sugarcane) - 1 kg.
4) Til (white sesame seeds) - 250gm.
5) Mustard oil (to deep fry)
1) Mix all ingredients nicely. Shape the mixture into balls.
2) Heat oil to smoking point. Deep-fry all the balls in small batches.
3) To drain excess oil, place on kitchen towels or napkin.
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