Taste of united india
Holi, the festival of colours, falls on the full moon day in the month of Phalgun. 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.
Different communities in India celebrate Holi by preparing Holi special food. Here we present few special holi dishes 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.
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Here is a simple gujiya without mawa or khoya recipe. Many people prefer to eat gujiya without mawa or khoya either this one stays longer or maybe because these stay fresh for long as there are only dry ingredients only. They prefer the coconut filling. They taste very different from the khoya or mawa ones and they stay fresh also for longer period. Ingredients: For
Here is an easy fusion Thandai mousse recipe for Holi. You have heard of chocolate mousse but have you ever heard of Thandai mousse. Yes.. you heard it right. Thandai mousse recipe just perfect for the Holi party celebrations. With the most vibrant and colorful festival around the the corner its time to start prepping up for the Holi parties. Holi festivites are incomplete without
Here is a super easy baked Gujiya recipe. If your health demands lowering the oil and ghee consumption then that does not mean that you cannot have your favourite sweets on Holi. Oven baked mawa gujiya taste very good and can lift your Holi spirit completely. So do not let your health let you dampen your Holi spirit. Lets lean how to make baked gujiya.
Aloo ke pakode is loved by everyone. Whenever it rains here in India, everyone craves for delicious crispy pakoras, as if it is a cultural trend – barish (rain), aloo pakora, green dhania- pudina chutney and steaming hot chai (Tea). Indian potato pakora are roundels of potato dipped in thick coating of besan and deep fried till crisp. Pakoras are usually served as snacks or
Here is a very easy Thandai masala powder recipe which can be made at home. Thandai is a refreshing drink very well integrated with the festival of Holi for years and years. You just can not have enough of chilled thandai. Chilled thandai, delicious chaat, colors, some holi Bollywood music and friends… what else you need. Here is the thandai masala recipe which is super
Gajar kanji is the perfect bringht drink for Holi. Carrots along with ground mustard are fermented in water to make a delicious beverage. This traditional Holi drink is healthy and aids digestion. It replenishes the liver and alkalises the body and cleanses blood. Generally kanji is made with black carrots (kali gajar) which are available around the Holi season in North of India. But you
Holi is the festival of fun, color and merriment. And just like the festival, Holi snacks menu should also be colorful and full of variety. The snacks ideas presented here are traditional yet perfect finger food for your Holi Milan or Holi party. These Holi snacks recipes can be pre made and stored so that you can have more fun time with your family and
Methi mathri is a perfect tea time snack made from maida, besan and kauri methi. These crispy methi mathris can be stored for many days and best eaten with mango pickle and hot cup of tea or coffee. Here is a simple recipe for how to make Indian methi mathri. Total time : 1 hr Makes : 25 Ingredients: 2 cup all purpose flour (maida)
Namakpara is a popular holi recipe. It made from flour dough cut into strips and then deep fried. Good thing about namakpare is that it can be stored for 2 -3 weeks. Total time : 1 hr Makes : 25 – 35 Ingredients: 1 cup maida (flour) 4 1/2-5 1/2 tblsp lwater 2 tbsp beaten curd 3 tblsp ghee 1tsp Ajwain 3/4 tsp Salt or
Crispy palak bhajia are made with fresh spinach leaves mixed with besan and various spices. They taste great when topped with chaat masala, sliced onion and green chutney. These crispy palak bhajiya are a perfect snacks and are quick and easy to make. Learn how to make palak bhajia. Ingredients: 6 – 8 tsp besan 1 tsp red chili powder 1 tsp roasted cumin seed
Moong Dal ke Ram ladoo is a wonderful snack item. Ram ladoo is prepared from mixer made from yellow lentil and Bengal gram. For this special spicy and tangy green chutney is prepared and finally topped with grated raddish. Learn how to make moong dal ke ram ladoo. Ingredients for ram ladoo : 1 cup yellow lentil (dhuli moong dal) 1/2 cup Bengal gram (chana
Coco sandesh is one of the favorite and common sweet dish among kids. It is made from cottage cheese and powdered sugar, stuffed from melted chocolate and walnut almond mixture. Cooking time: 60 minutes. Ingredients: 1 cup cottage cheese 1/4 cup powdered sugar 2 chocolates (that can melt easily) 6 walnuts (halves) 8 almonds How to make Chocolate Sandesh : In a bowl take grated
Here is the recipe for shakarpara. Shakarpare are sugar coated flour pieces which are deep fried. Shakkarpare can be stored for 2 -3 weeks. Ingredients: All-purpose flour – 500 gms Ghee – 100 gms Baking powder – 11/2 tsp Water to knead Oil for frying For the coating – Sugar – 300 gms Water – 100 ml How to make shakarpara: Sieve the flour and
Bhang thandai is generally preferred during the Holi season. It is the highlight of the holi parties. Here is the procedure for how to make bhaang ki thandai. But drink it at your own risk. Ingredients: 1 1/2 liter – Water 1 1/2 cups – Sugar (chini) 1 cup – Milk 1 tbsp – Almonds (badam) 1 tbsp – Watermelon/Cantaloupe seeds (dried and skinned) (kharboje
Bhaang pakore is a speciality dish eaten by the people during the festival of Holi. Bhaang pakora are a popular snack during holi festivities. Here is the recipe for bhang ke pakore. Ingredients: 250 gms Besan (gram flour) 200 gms Potatoes (aloo) 200 gms Cauliflower (gobhi) 150 gms Onions (pyaj) 100 gms Spinach (palak) 200 gms Brinjal (baigan) 10 gms Bhang (cannabis) seed powder 2
Here is an easy recipe for bhang lassi. Learn how to make bhang lassi. Ingredients: 15 gms (1/2 oz) bhang (cannabis) 2 Cups warm whole milk 1/2 Cup sugar 1 tbsp Coconut milk 1 tbsp Almonds, chopped 1/8 tsp Ginger, powdered 1 Pinch garam masala 1/2 tsp Grenadine 1 Cup water How to make Indian bhang lassi : Take a pan and bring water to
Besan sev is quite simple to make, in this the dough is prepared from chickpea flour adding various spices like black pepper ,chili powder, crushed cloves , carom seed and asafetida. To make the sev special sev press is used. The crispy chickpea namkeen can be enjoyed as a topping for various chaats or a plain snack with tea.. Cooking time: 30 minute Ingredients: 200
Anarsa is an authentic Maharastrian sweet dish especially made in the festive season. The main ingredients of anarse are rice and jaggery. Learn how to make Anarsa by following this easy recipe. Total time : 4 days Ingredients: 3 cups rice 1 tbsp poppy seeds (khuskhus) 3 cups grated jaggery (gur) 1/2 cup milk Ghee (Clarified butter) for deep frying How to make Anarsa :
Aloo poori is very popular north Indian breakfast dish. Aloo ki sabji with puri is generally eaten with boondi raita and aam ka achar. Learn how to make poori potato curry. Ingredients: For Aloo sabji: 250 gm boiled potato 1 tblsp Oil 1 tsp salt 1/4th tsp turmeric powder 1/4 tsp degi mirch (for color) 1/2 tsp coriander powder 1/4 tsp Garam Masala 1/2 tsp
Dahi bhalle is the most delectable and liked chaat in North India. Dahi bhalla is made of fried lentil balls served with yougurt and some chutneys. Learn how to make dahi bhalla. Serves : 5 – 6 Total time : 3hrs Ingredients: 1 cup urad duli dal (split black gram) Pinch of hing Salt to taste Oil for frying 1 chopped green chilly Little chopped
Gathiya is a popular Gujarati tea time snacks. Gathiya is made of gramflour moulded into strips and deep fried. Here is the recipe for how to make gathiya. It is an easy to make savoury which can be served during Holi. Makes : 500 gmsTotal time : 60 mins Ingredients: 1/2 kg gramflour (Besan) Salt to taste 1 tsp Ajwain 1/2 tsp Red Chilly Powder
Mathi is popular Indian sytle tea time snack. Stiff dough is kneaded from all purpose flour and wheat flour adding various spices to it and then deep fried. Ingredients: 2 cup all purpose flour 1/2 cup wheat flour 1 tsp dry fenugreek leaves (crushed between palms) 1 tsp black pepper powder 1 tsp coriander seeds (coarse powder) 1 tsp fennel seed (coarse powder) 1 tsp
This is an unusual recipe of mattar ki kheer. Green peas kheer is rich in protein and is full of various nuts. Ingredients: Shelled green peas – 1 cup Milk – 11/4 litres Sugar – 1 cup Green cardamom – 1 tsp (powdered) Pistachio nuts – 7-10 Green cardamoms – 20-25 (crushed) Raisins – 20-25 Ghee -1/2 cup How to make green peas kheer: Boil
Here’s a delicious mawa gujiya recipe that can be enjoyed at Holi and Diwali time and can be stored for a longer time. Learn how to make mawa gujiya. Though it looks tricky making the gujiyas but if proper procedure is followed these mava gujiyas always turn out perfect. Makes : 20 – 22Total time : 2 hrs Ingredients: 2 cups refined flour (maida) 250
Punjabi Meethi Lassi or Sweet Lassi is a thirst quencher during the scorching summer season. It is super healthy and delicious. The probiotic nature of curd / yogurt makes it best for the guts. Here is a delicious refreshing recipe of Punjabi meethi lassi that can be enjoyed in hot summers and also during Holi festivities. Learn how to make Punjabi sweet lassi. Ingredients: 3
Mithi Gujiya recipe to celebrate the festival of Holi. Mithi gujiya is synonymous with Holi. When you say Holi the first thing that comes to mind is gujiya. Holi celebration is literally not possible without gujiya. So here is an easy gujiya recipe without chashni. Chashni is the sugar syrup. In some gujiya we coat the gujiya with a sugar coating. But many people do
