Surprise your friends and relatives by making traditional Holi Dishes yourself !! Try out these simple and delicious Holi Recipes and enhance your culinary skills !!Khasta kachodi
Maida 4 cups
Hot oil 8 tbsp
Oil for fryingv Salt to taste For filling
Moong dal (half boiled) 1 cup
Gram flour 1 cup
Oil ½ cup
Garam masala 3-4 tsp
Salt to taste
Pomegranate seeds (crushed) 2 tbsp
Mango powder 1 tsp
Heat ½ cup oil in a pan. Add moong dal and stir for 10 minutes. Add gram flour and cook some more. Add garam masala, mango powder and pomegranate seeds.
Add oil and salt to the flour and knead a hard dough. Cover and keep for 10-15 minutes. Divide into equal portions. Flatten each ball, put 1 tsp mixture of filling and close. Keep all kachodis covered with a wet muslin cloth.
Heat oil till it is smoking. Remove from fire and cool. Put it again on low flame. Flatten kachodi a little at the top and put in oil one by one. Keep on full flame, when kachodis puff up, lower the flame and turn and fry till golden in colour. Cool oil again and repeat the process with rest of the kachodisBread Dahi Vade
Bread slices 10
Paneer 50 gm
Curd 250 gm
Oil to fry
Salt to taste.
Red chilli powder and black pepper.
Remove the brown portion from all slices. Soak these in water and squeeze.
Mix mashed paneer in soaked bread slices. Add a pinch of salt and mix well.
Make small-sized balls, flatten and deep fry till light brown. Remove from
oil and soak in warm water for 10 minutes. Squeeze and keep aside.
Beat the curd. Add salt and chilli powder. Add vadas and decorate with mint and jeera powder.
Serves 6 to 8
4 cups or 1 liter milk.
1/4 cup or 60gms sugar
1/2 teaspoon cardamom seeds
20 gms Pista or any other nuts
20 gms silver almonds
Place milk in a saucepan and bring to boil. Reduce heat to low, simmer for 40 minutes or until milk has a porridge like consistency. Stir frequently. Add sugar, stir over heat until dissolve. Add cardamoms, pista nuts, and almonds. Pour into a greased lamington pan, and cool. Cut into diamonds to serve.
Basmati rice-1 cup
Salt a pinch
Sugar-1&1/2 cups (alter to one's taste)
Ghee - 2 tbsp
Food color(red)- a pinch
Grated coconut-1 cup
Soak rice for an hour. Cook with milk, salt and little water (if necessary). In a sauce pan, make sugar syrup with little water. To this add the cooked rice, color, 1 tbsp ghee, cardamom and stir for 10 minutes in low flame till all water is absorbed. Fry cashew nuts and coconut in 1 tbsp ghee to a golden color and add to the rice mixture.
Makes: 8 glasses (approx.)
1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1/2 tbsp. khuskhus (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 dried or fresh rose petals (gulkand variety)
Soak sugar in 1/2 litre 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. This can be stored for 35-40 hours if refrigerated.