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| HOLI RECIPES | |
| Here are some Holi Recipe for pakoras and other snacks !! Relish these lips smacking Holi Dishes with friends and dear ones and add more charm to Holi celebrations. | |
| PURAN POLI | |
| Ingredients : 300gms. chana (yellow gram) dal 300 gms. jaggery (molasses) or sugar 1 tsp. cardamom powder 150 gms. plain flour 1 tbsp. ghee warm water to knead dough ghee to serve |
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| Method 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 tsp. of ghee all over top. OR Shallow fry on griddle like a paratha for a better flavour. But this method will consume more ghee and therefore increase the calorie level. 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.) |
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| GUJIA | |
| Ingredients : 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. |
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Method Mix six tablespoons of oil with 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 gujjias, 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 in an airtight glass jar. |
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| PAPRI | |
| Ingredients : 1/2 kg besan. 1 tsp mustard oil. 1 tsp(heaped) salt 1 small tsp red chilli powder 1 cup water 1 tsp methi leaves.(chopped fine) 1/4 kg maida. |
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| Method 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. |
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| Dahi Bhalle | |
| Ingredients: (Serves 4) For the bhallas: 1 cup (200 g) lentils (dhuli urad dal) 600 ml water 1/2 tsp (2 g) salt 1 tsp (5 g) cumin seeds 2 tsp (10 g) ginger, chopped 5 g green chillies, chopped 250 ml oil For the curd mixture: 2 cups (400 ml) thick curd, beaten 1 tsp (5 g) sugar 1/2 tsp (2 g) salt 3/4 tsp (4 g) cumin powder 1/2 tsp (2 g) black rock salt 1/2 tsp (2 g) white pepper powder For the garnishing: 1 tsp (5 g) ginger, julienned 1 tsp (5 g) green chillies, julienned 5 g coriander leaves, chopped a pinch of chilli powder a pinch of cumin powder 4 sprigs mint leaves 2 2/3 tbs (40 ml) tamarind chutney |
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Method Clean the urad dal and soak in water for two hours. Drain and grind to a fine paste, adding a little water if required. Remove from the mixer. Add salt, cumin seeds, ginger and green chillies. Mix well. Shape into even sized balls. Heat oil in a kadai and add the prepared balls, a few at a time, using wet hands. Deep fry till golden brown. (Make a hole in the centre of the ball with the thumb just before frying). Remove and drain on paper towels. To prepare the curd mixture: Soak the prepared balls in sufficient lukewarm water till they are soft. Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well. Remove the bhallas from water, squeeze out excess water and add to the curd mixture. Keep aside for 10 to 15 minutes. Serve chilled, garnished with ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint leaves and tamarind chutney |
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| Malpua | |
| Ingredients: 3 cups of fine wheat flour 1 cup fine semolina (Suji) 2 cups grated jaggery (gur) 2 Tablespoons ghee 1 Tablespoon peppercorns 2 cups milk 1 Lime 1 Tablespoon curd Pinch each of salt and soda. |
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Method: Place the flour and the semolina in a dekchi along with the milk, curds, jaggery and the pinch of salt. Beat at least for 5 to 7 minutes so that the mixture becomes light and fluggy. Pound the peppercorns coarsely & add to the mixture. Heat two tablespoons of ghee and pour over the mixture. Mix well, cover the dekchi and let stand for 7/8 hours in a warm place. The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency. Add and blend in it the pinch of soda and juice lime. Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in one tablespoon of the ready batter into the heated ghee. Fry to a golden brown colour on both sides. While frying splash to make it porous and crisp. Take out with a slotted spoon & place in a strainer so that the extra ghee drips down. Thus fry - Malpuas can be stored for a week or so. |
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| Sweet Kachoris | |
| Ingredients: 250 gm flour 1 tbsp besan 1 tbsp ghee water for kneading oil for deep frying Filling: 100 gm caster sugar 150 gm khoya 100 gm chopped dried fruits 1/4 tsp green cardamom seeds Saffron Syrup: 250 gm sugar 250 ml water 1/2 tsp saffron strands - soaked in 1 tbsp water |
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Method: 1. Sieve the flour and besan into a bowl. Rub ghee into the flour with fingertips. Put some water and knead well until dough is smooth. 2. Cover and keep it to cool for fifteen minutes. Mix all filling ingredients together. 3. For the syrup, dissolve the sugar in the water. Boil for five minutes. Stir in saffron and liquid. 4. Roll out dough into flat discs about 4" in diameter. Put the filling in the center and seal the roll with a little water on its edges. 5. Fry kachoris over a slow flame in hot oil. When it turns golden brown take it out carefully and drain the excess oil. 6. Break the top of the kachoris and pour in 1 big spoon of saffron syrup before serving. |
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| KANJI KE VADE | |
| Ingredients : 1 kg urad dal. 2 pcs(small) hing 3 tsp salt 4 tsp rai (finely ground) 2 tsp red chillies (pounded) 6 jugs water ( 1 jug = 6 glasses) Oil for deep frying. Whole red chillies for garnish. |
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Method Soak urad dal overnight and grind to a fine paste. It should have the consistency of cake batter. Put it n a vessel and whisk it very well so that the mixture is fluffy. Heat oil well in a deep frying pan. Test if the oil is ready by dropping a little of the mixture into the pan if it fluffs up and floats to the surface the oil is ready. Take a piece of wet cloth on your left palm. This allows the vadas to slide off into the pan without difficulty. 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 through and through, and have a golden brown colour. Take care not to make the vadas too thick. Keep a tawa on the fire and 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 the pot with warm water. Mix rai, salt, red chilli powder and whole red chillies into the water. The fried vadas are now put into the matka. The top of the matka is covered with a clean muslin cloth and securely tied. The matka is left out in the sun during the day for eight days. It is then ready to be served. |
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| Bhang Ke Vade | |
| Ingredients : 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) |
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Method Soak sugar in 1/2 litre of the water. Keep aside. Wash clean all other dry ingredients, except cardamom if using powder. Soak in two cups of remaining water. Keep aside. Allow all soaked items to stand for at least 2 hours. Later, 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 hands, 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. |
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| Bhang ke Pakore (Rajasthan) | |
Ingredients: 200 gm cauliflower 200 gm potatoes 150 gm onions 200 gm brinjal 100 gm spinach Oil to deep fry 250 gm besan 2 gm soda bicarb Salt to taste 5 gm ajwain 5 gm pomegranate seed powder 10 gm bhang seed powder |
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Method: Peel and wash all the vegetables. For the batter, sieve gram flour, soda bicarb and salt together. Add ajwain, red chilli powder, pomegranate seed powder and bhang seed powder. Add enough water to make a thick batter. Dip the vegetables in the batter and deep fry on medium flame until light golden. |
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| Meetha Poodas (Gujarat) | |
| Ingredients : 4 cup wheat flour 2 cup sugar ½ cup yoghurt |
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| Method: Mix all the ingredients into a thick batter with a little water. The consistency should be that of cake batter. Leave it covered for two hours till the sugar dissolves and makes the batter softer. Make small, oval-shaped balls and fry in medium-hot oil till red. Take out on blotting paper to remove excess oil. Serve it with yoghurt. |
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| Flavoured bhang drink | |
| Ingredients 2 cups water 1 ounce marijuana (fresh leaves and flowers of a female plant preferred) 4 cups warm milk 2 tablespoons blanched and chopped almonds 1/8 teaspoon garam masala (a mixture of cloves, cinnamon, and cardamon) 1/4 teaspoon powdered ginger 1/2 to 1 teaspoon rosewater 1 cup sugar |
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| Method Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes. Now strain the water and marijuana through a piece of muslin cloth, collect the water and save. Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water. Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can. Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times). Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass. Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue. Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk. Chill, serve, and enjoy. |
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| Hot Buttered Bhang | |
Ingredients half a cube (1/8 pound) of butter or ghee 1/3 - 1/2 oz. Of Marijuana Leaves 8 ounces of Vodka 1-2 pinches Cardamom seed honey |
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| Method In a pan, melt the butter or ghee. Break up the marijuana leaves into the pan. Once the butter and leaves are hot and sizzling, add in 8 ounces of vodka. Be careful that the hot butter doesn't make the mixture splatter. Pour the Vodka in swiftly to avoid problems. Continue boiling the mixture for roughly 30 more seconds, stirring simultaneously. Add a pinch or two or powdered cardamom seed while boiling. Once mixture has been boiled to desired amount, strain the fluids and mash the contents through a strainer. You should use a tool like a spoon to try and squeeze all the juices out. Throw away the mush, or reboil to try and bet more juices out. Pour the liquid into two 4 ounce wine glasses. This Recipe serves two people. This is an extremely efficient method for extracting the THC. Add honey to taste and enjoy as a hot chocolate-esque Drink! The effects of the recipe will be felt within 15 withings. Prepare to have a good time! |
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