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.
- 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
- Blanch the nuts and soak them in water for 30-45 minutes.
- 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.
- 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.
- Refrigerate it for four hours or overnight. Chill the milk and garnish with almonds and rose petals.
- 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
- 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
- Soak around five strands of saffron in a tbsp of hot milk. Set aside.
- Soak rice in water for 30 mins. Rinse well and drain.
- Heat oil + ghee – add the spices, give a quick mix, then add drained rice
- Saute for a few seconds. Add water + milk.
- Add 8 to 10 strands of saffron, sugar, and salt. When it starts to boil, add rice mix well and cook covered.
- Open and stir in between just once or twice not often. Stir gently.
- Cook covered until rice turns soft. Add saffron milk. Give a quick mix.
- Rice may look sticky when it’s hot, but after cooling down it becomes grain separated.
- Now heat ghee in a tadka pan; add cashew and almonds, saute until golden, then add raisins fry until it bubbles up nicely.
- Add this to rice and mix it. Fluff it gently; do not over mix else rice will break.
- Serve hot with a drizzle of ghee!
- Urad dal (half cup)
- Mang dal (2 tablespoon)
- Green Chillies – 3 to 4
- Mint leaves
- Salt to taste
- Ginger powder
- Red chilli powder
- Fennel powder
- Coriander powder
- Cumin powder
- Garam masala
- Peeled ginger
- Add half a cup of urad dal in a large container and add 2 tsp of mang dal.
- 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.
- Add salt, peeled ginger, green chilli, hing, and old water. Blend until it becomes thick, soft, and fluffy.
- For green chutney add coriander leaves, jeera, mint leaves; pour little water and begin to blend.
- For tamarind chutney heat one cup of water and add tamarind, jaggery mix well. Simmer for 4 to 5 minutes until the consistency thickens.
- After that add salt ginger powder, red chilli powder, fennel powder, coriander powder cumin powder and a little bit of garam masala.
- Mix it well until it smells good. Transfer to a wide plate to cool it and blend it and pass it to a jar.
- Heat the oil in medium flame for deep frying
- Make small balls and put them for deep frying until they became light golden brown.
- Remove from the oil put it outside and soaked them in water for about 10 to 15 min.
- 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.
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
- Prepare tempering heat for 2 tsp of oil.
- Add 1 tsp coriander seeds, fennel seeds, and dry fenugreek leaves each. Sauté for 30 seconds.
- Add boiled potatoes and dry spices and cook Add in 4 large boiled and mashed potatoes.
- 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.
- Let the mixture cool down then shape into lemon size balls
- 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
- Mix ingredients in a mixing bowl; add 2 cups all-purpose flour, ¼ cup oil, salt to taste, ½ tsp carom seeds.
- Use cold water to make stiff dough and leave it to rest. Add cold water gradually to make stiff dough.
- Cover with a damp cloth and leave for 15-20 minutes.
- 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.
- 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
- Cut the rolled portion into a perfect round using a large bowl or cap of a container.
- Place the ball of stuffing. Apply water ½ inch away from the edges and seal.
- The oil should be moderately hot. Put the samosa and fry on low flame till golden brown.
- Tip: Do not add samosas for frying in hot oil. Otherwise, they will cook from outside and inside will remain uncooked.
- Serve Potli samosas hot with tandoori chutney or Imli chutney.
- 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
- 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.
- For the filling, cook the khoya in a non-stick pan on low heat, stirring continuously, for three to four minutes.
- Add the caster sugar, almonds, cashew nuts and cardamom powder, and remove from heat. Set aside to cool.
- 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.
- Cook till the syrup attains a one-thread consistency. Add the saffron and stir. Keep the syrup hot.
- 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.
- 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.
- When the gujiya are coated on all sides with the sugar syrup, gently remove and serve.
- Mava (2 to 3 tsp)
- ¼ cup of milk
- Hot water
- Plain wheat flour or rice flour
- Fennel seeds
- Cardamom powder
- Lemon juice
- Take mava and add milk and hot water and stir it until it dissolves properly.
- Add fennel seeds and cardamom powder.
- 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.
- Consistency of batter for malpua will be fluffy and thick, then the consistency of batter must be slightly thicker but of pouring consistency.
- Mix sugar and water in a pot. Boil the syrup until it turns sticky.
- 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.
- Add 2 tsp of lemon juice.
- Add 2 to 2 tsp ghee in a deep pan and heat it and a medium flame.
- When turns hot, pour a half ladle of batter about 2 to 3 tsp.
- The edges turn golden then flip and bring it to a fry mode.
- Immediately add the syrup directly.
Points to remember
- Always take full-fat milk for malpua
- You can also use rice flour they are very healthy
- After adding milk stir until it dissolves properly
- Do not spread batter; it will spread on its own and right consistency
- Flip when edges turn golden
- 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
- Marinate the mutton in yoghurt mixed with ginger garlic paste, Kashmiri Mirch powder
- Saute the onions till they are brown in mustard oil.
- Mix green chillies, red chilli powder, and bay leaf till the aroma starts coming.
- Add the marinated mutton in this mix till the meat turns nice brown.
- Add salt (as per taste), jeera and coriander powder and bring to a nice brown roast.
- Add a bit of water and pressure cook for four whistles.
- You can put this in a handi for 20-25 minutes on slow flame.
Points to remember
- Make sure to mix the onions and the spice well with the mutton
- Cook on the lowest possible flame
- Don’t cook on dum for more than 30 mins
- Be careful the handi can burn mutton from the bottom
- 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
Making the dough:
- Chop the fenugreek leaves. Wash them and set them aside to drain in a colander
- Mix atta, besan, red chilli powder, turmeric, green chilli paste, ginger paste, sesame seeds, sugar, and salt
- Add the chopped and washed methi leaves. Mix well
- Add the lemon juice. Mix well
- Using a little water, mix to create a firm yet pliable dough
- Add 1 tbsp oil. Mix well
- Set aside for 5 minutes
Making the Methi Muthiya:
- Divide the dough into 2 halves
- Roll each half into a log about 1.5″ in diameter.
- In a pressure cooker or steamer, add enough water for a 7-10 minute steam.
- Bring the water to a boil.
- Place the rolls in a steamer or a flat colander.
- Steam the rolls for 7 to 10 minutes.
- Turn off the heat and let the rolls cool a bit.
- Cut the steamed rolls into 1/2″ slices.
Tempering the Methi Muthiya:
- In a pan, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the sesame seeds, curry leaves, and hing.
- Stir-fry for a few seconds.
- Add the Methi Muthiya.
- With a gentle hand, stir-fry for 3 to 5 minutes till the muthiya starts to change colour.
- Serve hot with khati mithi chutney.
- 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
- 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.
- 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.
- To make the matar kachori filling, add the green peas, green chilli in a blender and blend to make a coarse mixture.
- Heat a teaspoon of mustard oil in a heavy-bottomed pan; add the fennel seeds and saute for two seconds.
- Add the matar kachori mixture, chilli powder, garam masala, amchur powder, salt to taste, and saute till all the ingredients are well combined.
- Once done, turn off the heat, and allow the matar kachori mixture to cool completely.
- 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.
- 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.
- Once it is done, take them out on a kitchen towel so that it absorbs the excess oil and serve Matar Kachori hot.
- Serve this delicious and tasty Matar Kachori with tamarind chutney.
Strawberry Ghevar with Coconut Rabri
- 360gm Flour
- 240 gm Ghee
- 4 Ice cubes
- 500 ml Water
- 500 ml Milk
- Ghee (for deep frying)
1. Blend all ingredient to make a smooth batter and deep fry in medium heat to get a nice golden colour.
For the syrup:
- 500gm Sugar
- One liter Water
1. Boil it to get a thick syrup.
- One liter milk
- 500 ml coconut puree
- 50 gm sugar
1. Reduce it in a slow flame to get a desired texture.
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