Marking the first big holiday post new years, this Holi is a long-weekend. And the four-day long weekend deserves general merriment and a good meal. Try out these delicious Holi recipes at home, brought to you by Everything Organik and Life – Artisanal Foods.

Thandai 

Holi recipes

Ingredients

  • Full Cream Milk (1 1/2 litres)
  • Almonds blanched and peeled 20
  • Cashew 10 (Optional)
  • Pistachios blanched and peeled 15
  • Melon seeds (magaz) soaked (1 1/2 tablespoons)
  • Poppy seeds (khuskhus/posto) soaked (1 1/2 tablespoons)
  • Fenon seeds- 1 ½ tablespoon
  • Saffron (kesar) a few strands
  • Desi Khan(Sugar) 4- 5 cups
  • Green cardamoms 10-12
  • Cinnamon 1 inch stick
  • Black peppercorns 4-8
  • Rose petals- 20
  • Ice cubes
  • Slashed almonds for garnishing- 2-3

Method

  1. Blanch the nuts and soak them in water for 30-45 minutes. 
  2. Grind together nuts, melon seeds, cinnamon, saffrons, fenon seeds, rose petals, and poppy seeds with a little milk to a fine paste; keep adding milk to give the fine texture to the paste.
  3. When the milk begins to boil, add sugar or desi khan and simmer till the sugar melts. Add the paste to the milk and mix well. 
  4. Refrigerate it for four hours or overnight. Chill the milk and garnish with almonds and rose petals. 

Saffron Pulao

Holi recipes

Ingredients

To soak:

  • 1 tbsp hot milk
  • 5 strands of saffron

For cooking rice:

  • 1 cup basmati rice
  • 1/2 cup milk
  • 1 and 1/2 cups water
  • 8 to 10 small strands of saffron

To temper:

  •  2 tbsp ghee
  • 1 tbsp oil
  • 2 half-inch cinnamon
  • 2 nos cloves
  • 1 no cardamom
  • 1 no bay leaf

For fryings nuts: 

  • 1 tbsp ghee
  • 15 nos cashews
  • 15 nos almonds(chopped)
  • 2 tbsp raisins
  • 1 tsp sugar

Method 

  1. Soak around five strands of saffron in a tbsp of hot milk. Set aside.
  2. Soak rice in water for 30 mins. Rinse well and drain.
  3. Heat oil + ghee – add the spices, give a quick mix, then add drained rice
  4. Saute for a few seconds. Add water + milk.
  5. Add 8 to 10 strands of saffron, sugar, and salt. When it starts to boil, add rice mix well and cook covered.
  6. Open and stir in between just once or twice not often. Stir gently.
  7. Cook covered until rice turns soft. Add saffron milk. Give a quick mix.
  8. Rice may look sticky when it’s hot, but after cooling down it becomes grain separated.
  9. Now heat ghee in a tadka pan; add cashew and almonds, saute until golden, then add raisins fry until it bubbles up nicely.
  10. Add this to rice and mix it. Fluff it gently; do not over mix else rice will break.
  11. Serve hot with a drizzle of ghee!

Dahi Vada

Holi recipes

Ingredients

  • Urad dal (half cup)
  • Mang dal (2 tablespoon)
  • Curd
  • Oil
  • Green Chillies – 3 to 4
  • Sugar
  • Coriander
  • Mint leaves
  • Jeera
  • Jaggery
  • Salt to taste
  • Ginger powder
  • Red chilli powder
  • Fennel powder
  • Coriander powder
  • Cumin powder
  • Garam masala
  • Peeled ginger
  • Hing

Method 

  1. Add half a cup of urad dal in a large container and add 2 tsp of mang dal.
  2. Wash it a couple of time until it’s absolutely clean after that soak it at least for 6 hours. Later drain all the water, then add the drained and soaked lentils in tour blender or mixer grinder. 
  3. Add salt, peeled ginger, green chilli, hing, and old water. Blend until it becomes thick, soft, and fluffy.
  4. For green chutney add coriander leaves, jeera, mint leaves; pour little water and begin to blend.
  5. For tamarind chutney heat one cup of water and add tamarind, jaggery mix well. Simmer for 4 to 5 minutes until the consistency thickens. 
  6. After that add salt ginger powder, red chilli powder, fennel powder, coriander powder cumin powder and a little bit of garam masala. 
  7. Mix it well until it smells good. Transfer to a wide plate to cool it and blend it and pass it to a jar.
  8. Heat the oil in medium flame for deep frying
  9. Make small balls and put them for deep frying until they became light golden brown.
  10. Remove from the oil put it outside and soaked them in water for about 10 to 15 min.
  11. Put thick curd and garnish with coriander, tamarind chutney, green chutney, and sprinkle a little bit of red chilli powder on the top of it.

Potli Samosa 

Holi recipes

Ingredients for stuffing

  • 2 tsp oil 
  • 1 tsp fennel seeds 
  • 1 tsp coriander seeds
  • 1 tsp dry fenugreek leaves
  • 4 large potatoes, boiled and mashed
  • 1 tsp garam masala powder
  • 1tsp red chilli powder as per taste
  • 1 tsp dry pomegranate powder
  • Salt to taste

Method

  1. Prepare tempering heat for 2 tsp of oil. 
  2. Add 1 tsp coriander seeds, fennel seeds, and dry fenugreek leaves each. Sauté for 30 seconds.
  3. Add boiled potatoes and dry spices and cook Add in 4 large boiled and mashed potatoes. 
  4. Add salt to taste, 1 tsp red chilli powder, 1 tsp dry pomegranate powder, 1 tsp garam masala powder. Mix everything well and cook for 10 minutes.
  5. Let the mixture cool down then shape into lemon size balls 
  6. Take out the mixture on a plate. Let it cool down completely. Thereafter take a tablespoon of stuffing and make small balls. Keep aside.

Ingredients for Samosa sheet

  • 2 cups all-purpose flour (maida)
  • Salt to taste
  • 1/2 tsp carom seeds
  • 1/4 cup oil
  • 1/2 cup cold water to make the dough or as required

Method

  1. Mix ingredients in a mixing bowl; add 2 cups all-purpose flour, ¼ cup oil, salt to taste, ½ tsp carom seeds.
  2. Use cold water to make stiff dough and leave it to rest. Add cold water gradually to make stiff dough. 
  3. Cover with a damp cloth and leave for 15-20 minutes. 
  4. Tip: Making stiff dough ensures that the samosas are crisp and remain crisp and flaky. Do not leave the dough for more than 15-20 minutes otherwise bubbles arise on the samosa when fried.
  5. Make portions and roll After 15 minutes, knead the dough once. Divide dough into 4 logs. Cut each log into 6. portions. Shape into flat balls. Roll.

Steps for Samosa Potli 

  1. Cut the rolled portion into a perfect round using a large bowl or cap of a container. 
  2. Place the ball of stuffing. Apply water ½ inch away from the edges and seal. 
  3. The oil should be moderately hot. Put the samosa and fry on low flame till golden brown. 
  4. Tip: Do not add samosas for frying in hot oil. Otherwise, they will cook from outside and inside will remain uncooked. 
  5. Serve Potli samosas hot with tandoori chutney or Imli chutney.

Chandrakala Gujiya 

Holi recipes

Ingredients 

  • Refined Flour 1 cup
  • Khoya a pinch
  • Ghee 1 1/2 tablespoons
  • Khoya/mawa grated 3/4 cup
  • Castor sugar (caster sugar) 1/2 cup
  • Almonds coarsely powdered 6
  • Green cardamom powder 1/2 teaspoon
  • Sugar 1 1/4 cups
  • Saffron (kesar) a few threads

Method

  1. For the pastry, Take flour into a bowl. Rub in one and a half teaspoons of ghee and knead into a firm dough using water as required. Cover with a damp cloth and set aside.
  2. For the filling, cook the khoya in a non-stick pan on low heat, stirring continuously, for three to four minutes. 
  3. Add the caster sugar, almonds, cashew nuts and cardamom powder, and remove from heat. Set aside to cool.
  4. For the syrup, cook the sugar with one and one-fourth cups of water in a non-stick pan, stirring till the sugar dissolves. Add the milk and collect the scum which rises to the surface with a ladle and discard. 
  5. Cook till the syrup attains a one-thread consistency. Add the saffron and stir. Keep the syrup hot.
  6. Divide the dough into twenty equal portions. Roll out each portion into a three-inch puri. Take two puris at a time. Place one tablespoon of khoya filling in the centre of one puri and cover with the other puri. Moisten the edges and pinch or twist the edges in a pattern to seal firmly.
  7. Heat sufficient ghee in a non-stick Kadai and deep-fry the gujiya, on medium heat, till golden brown. Drain and soak immediately in the hot syrup.
  8. When the gujiya are coated on all sides with the sugar syrup, gently remove and serve. 

Malpua 

Holi recipes

Ingredients 

  • Mava (2 to 3 tsp)
  • ¼ cup of milk
  • Hot water
  • Plain wheat flour or rice flour
  • Fennel seeds
  • Cardamom powder
  • Lemon juice
  • Ghee
  • Sugar

Method 

  1. Take mava and add milk and hot water and stir it until it dissolves properly.
  2. Add fennel seeds and cardamom powder. 
  3. Add more milk as needed and make a slightly thick batter. Take up to 1 ½ to ¾ cup of milk for the entire recipe.
  4. Consistency of batter for malpua will be fluffy and thick, then the consistency of batter must be slightly thicker but of pouring consistency.
  5. Mix sugar and water in a pot. Boil the syrup until it turns sticky.
  6. Heat up 3 cups of water in a big pot and place the syrup pot in it to keep the syrup warm and prevent crystallizing.
  7. Add 2 tsp of lemon juice.
  8. Add 2 to 2 tsp ghee in a deep pan and heat it and a medium flame.
  9. When turns hot, pour a half ladle of batter about 2 to 3 tsp. 
  10. The edges turn golden then flip and bring it to a fry mode.
  11. Immediately add the syrup directly.

Points to remember 

  1. Always take full-fat milk for malpua
  2. You can also use rice flour they are very healthy
  3. After adding milk stir until it dissolves properly
  4. Do not spread batter; it will spread on its own and right consistency
  5. Flip when edges turn golden

Handi Mutton 

Holi recipes

Ingredients 

  • 500 gms raw mutton
  • 5 – 7 big size onions
  • 100 – 150 ml Mustard Oil ( Well Heated)
  • 1 Tbsp Ginger Garlic Paste
  • 3 Green Chillies
  • 1 Bay leaf
  • 1 Bowl yoghurt
  • 3 tsp Coriander Powder
  • 2 tsp Jeera Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Kashmiri Red Chilli Powder
  • Salt to taste

Method

  1. Marinate the mutton in yoghurt mixed with ginger garlic paste, Kashmiri Mirch powder
  2. Saute the onions till they are brown in mustard oil.
  3. Mix green chillies, red chilli powder, and bay leaf till the aroma starts coming.
  4. Add the marinated mutton in this mix till the meat turns nice brown.
  5. Add salt (as per taste), jeera and coriander powder and bring to a nice brown roast.
  6. Add a bit of water and pressure cook for four whistles.
  7. You can put this in a handi for 20-25 minutes on slow flame.

Points to remember 

  1. Make sure to mix the onions and the spice well with the mutton
  2. Cook on the lowest possible flame
  3. Don’t cook on dum for more than 30 mins
  4. Be careful the handi can burn mutton from the bottom

Methi Muthiya

Ingredients

  • 2.5 Cups fresh Methi (Fenugreek) leaves
  • 1.5 Cups atta, wheat flour
  • 0.5 Cups besan, gram flour
  • 1 tbsp sesame seeds
  • 1 tsp green chilli paste
  • 1 tsp fresh ginger paste
  • 2 tbsp lemon juice
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp sugar
  • 1 tbsp oil
  • Salt to taste

Ingredients for tempering

  • 1-2 tbsp oil
  • 1 tsp rai, mustard seeds
  • 1 tbsp til, sesame seeds
  • A few curry leaves
  • A pinch hing, asafoetida

Method

Making the dough:

  1. Chop the fenugreek leaves. Wash them and set them aside to drain in a colander
  2. Mix atta, besan, red chilli powder, turmeric, green chilli paste, ginger paste, sesame seeds, sugar, and salt
  3. Add the chopped and washed methi leaves. Mix well
  4. Add the lemon juice. Mix well
  5. Using a little water, mix to create a firm yet pliable dough
  6. Add 1 tbsp oil. Mix well
  7. Set aside for 5 minutes

Making the Methi Muthiya:

  1. Divide the dough into 2 halves
  2. Roll each half into a log about 1.5″ in diameter.
  3. In a pressure cooker or steamer, add enough water for a 7-10 minute steam.
  4. Bring the water to a boil.
  5. Place the rolls in a steamer or a flat colander.
  6. Steam the rolls for 7 to 10 minutes.
  7. Turn off the heat and let the rolls cool a bit.
  8. Cut the steamed rolls into 1/2″ slices.

Tempering the Methi Muthiya:

  1. In a pan, heat the oil.
  2. Add the mustard seeds and wait till they splutter.
  3. Add the sesame seeds, curry leaves, and hing.
  4. Stir-fry for a few seconds.
  5. Add the Methi Muthiya.
  6. With a gentle hand, stir-fry for 3 to 5 minutes till the muthiya starts to change colour.
  7. Serve hot with khati mithi chutney.

Matar Kachori

Ingredients

For kachori:

  • 1 cup whole wheat flour
  • 2 tablespoon Ghee
  • 1/4 teaspoon Salt

For the filling:

  • 1 cup steamed green peas
  • 2 chopped green chillies
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon mmchur (Dry Mango Powder)
  • 2 teaspoon fennel seeds (Saunf)
  • 1/4 teaspoon turmeric powder (Haldi)
  • 2 tablespoon ghee
  • Salt to taste
  • Mustard oil, for deep frying

Method

  1. To begin making the Matar Kachori, we will first make the dough. In a mixing bowl, add the flour, ghee and salt. Combine to make a coarse crumb mixture.
  2. Add little water at a time to make a soft smooth dough. Cover the kachori dough and allow the dough to rest for 15 minutes. Keep it aside.
  3. To make the matar kachori filling, add the green peas, green chilli in a blender and blend to make a coarse mixture.
  4. Heat a teaspoon of mustard oil in a heavy-bottomed pan; add the fennel seeds and saute for two seconds.
  5. Add the matar kachori mixture, chilli powder, garam masala, amchur powder, salt to taste, and saute till all the ingredients are well combined.
  6. Once done, turn off the heat, and allow the matar kachori mixture to cool completely.
  7. Finally, to make the matar kachori roll the dough into 2-inch circles. Add the kachori mixture in the centre and bring edges together & form a ball.
  8. Press down to make a disc and make all the kachoris like this. Heat the required oil in a heavy-bottomed pan to fry the kachoris. Add the kachoris and fry till they turn golden brown on both sides.
  9. Once it is done, take them out on a kitchen towel so that it absorbs the excess oil and serve Matar Kachori hot.
  10. Serve this delicious and tasty Matar Kachori with tamarind chutney.

Strawberry Ghevar with Coconut Rabri

Ingredients

  • 360gm Flour
  • 240 gm Ghee
  • 4 Ice cubes
  • 500 ml Water
  • 500 ml Milk
  • Ghee (for deep frying)

Method

1. Blend all ingredient to make a smooth batter and deep fry in medium heat to get a nice golden colour.

For the syrup:

Ingredients

  • 500gm Sugar
  • One liter Water

Method

1. Boil it to get a thick syrup.

For Rabri:

Ingredients

  • One liter milk
  • 500 ml coconut puree
  • 50 gm sugar

Method

1. Reduce it in a slow flame to get a desired texture.

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