Holi, the festival of colours, falls
on the full moon day in the month of Phalgun - 10th March this year.
Holi heralds the arrival of spring - the season of hope and new
beginnings. It is a glorious spectacle, a riot of colours - crimson,
red, pink, orange, purple, yellow and green. On this day people throw
coloured powder gulal or coloured water on each other. This is done in
remembrance of the fun Krishna used to have playing hori (songs) with
the gopis (female cowherds) at Gokul.
Differen communities in India celebrate Holi by preparing special food.
Here we present few recipes of the holi food eaten on this special day,
the most popular and common of which is Thandai with the addition of
Bhaang. Maharashtrains prefer Puran Poli. North Indians prepare
Shakarpara and gujjias - a sweet samosa filled with mava, coconut, dry
fruits which is fried and dipped in a sugar syrup. Gujaratis make sweet
khichidi and sweets like kheer, basundi and halva.
  |
|||||||||
|
|