Food people offer to have during Holi
Since Holi, ‘the festival of colours’ is round the corner, the food preparations are in full swing.
In India, festivals are synonymous to happiness and harmony. And since Holi, ‘the festival of colours’ is round the corner, the food preparations are in full swing.
Holi, which is also referred to as ‘the festival of love’, is believed to spread happiness and bring people from different cultures together. In a country like India, the major highlight of an occasion is the delicious and mouth-watering dishes.
For ages, Holi has been one of the most widely celebrated festivals in India. Right from the burst of vibrant colours to some heavenly ‘gujiyas’ and ‘pakodas’, this festival is all about enjoying the good times with friends and family.
Every region has something unique to offer and when it comes to Holi, you can actually witness the diversity in the various cultures and customs, and what unites the Mpeople of this country is the good food. So, we have curated a few delicious and quick Holi recipes, which you can prepare at home without putting in much effort.
Gujiya:
Made with semolina, khoya, dry fruits and powdered sugar, this deep fried sweet recipe is very famous and is made across India with a regional twist. There are so many variations of this delicacy, which makes it a perfect Holi delight.
Malpua:
This simple, sweet and delightful delicacy is made with all-purpose flour, milk and sugar. No wonder, it isn't a very healthy option as it is deep fried and has a strong flavour of cardamom. However, you can make it even healthier by preparing it with stevia or sugar free to give it a healthy touch. To add an edge you can top it with sweet khoya.
Dhuska:
Originated in Bihar/Jharkhand, Dhuska is a simple snack recipe made with rice flour and chana dal. It is best served with aloo curry and green chutney. It is crunchy and mildly sweet in taste. So, if you have a thing for spicy food, then you must try this food item.
Moong Dal Kachauri:
If you are thinking to make something crunchy and spicy, then there is no other better option for you than Moong Dal Kachauri. It is made with soaked moong dal and then fried with black pepper, garam masala and coriander powder. This simple recipe goes well with spicy aloo curry. You can also serve it with thandai, which specially prepared for this festival.
Thandai:
The non-alcoholic alternative to this is the traditional thandai, which is a cold drink made of almonds, fennel seeds, melon seeds, rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. Thandai can also be mixed with ghee and sugar to make a tasty halwa, and into peppery, chewy little balls called ‘golis’. You choose which way you want to have it.
Another best way to double up this festive joy is not just with your ordinary Holi food, but delicious glammed up versions of them. Take a look at these some of Chef Sanjeev Kapoor’s quirky Holi recipes that will make this festive party simply awesome.
Ajwain Ke Patton Ke Pakode:
You can also make a crackling chaat out of it. Soft carom leaves or ‘ajwain ke patte’ coated in pakodi batter and fried till it is crisp and has a beautiful golden brown hue. This deliciousness topped off with powdered spices, chilled yogurt and the standard ‘spicy green-sweet date’ chutney combo is street food in a classy avatar.
Thandai Cigars:
When your Holi party is going on in full swing and people are expecting you to serve glasses of thandai, bring out these delicious cigars which offer all the gorgeousness of the thandai and more. Crisp fennel flavoured cigar tuiles, which are filled with a creamy mascarpone thandai mousse and served with crunchy butter roasted almonds.
Jaggery Malpua:
Jaggery works better than sugar when it is about flavour and taste. The earthy jaggery taste when combined with the flavour of the home-made ghee and creamy rabdi creates something that takes decadence to another level.
Panchranga Pichkari Pulao:
A bunch of fresh veggies add plenty of colours, nutrition and bite to this festive pulao. Served with a cool raita and some achar it makes a complete no fuss meal for any party. Also it fits the festival vibe perfectly.
Malai Gola Phirni:
Since Holi is such a festival which is celebrated during the onset of scorching summers, this recipe will help you beat the heat perfectly. A creamy rice-phirni and khus flavoured gola or ice Popsicle sitting pretty in a martini glass makes an unusual but great combo.
For Chef Kunal Kapoor something fried is a must for Holi, since it is a quick, easy snack to make if anyone pops by, which is often on Holi. So, pakoras are a must, as is poori halwa. Thandai is something that's only made around Holi. He loves kheer or phirni with thandai, while gujiya remains the quintessential Holi food, made using khoya or nariyal. The chef doesn’t like any food made using a lot of colouring.
Below are the two dishes that the chef makes as a traditional Holi dishes.
Paan Latte:
First take 4 paan leaves. Then take 2 tablespoon of gulkand, 6 pieces of cherry glazed, 1 tablespoon of saunf (fennel seeds), 3 scoops of Vanilla ice cream, one and a half cups of cold milk, 1 cup of crushed ice, 2 tooth-picks and chocolate syrup for garnishing. Tear the paan leaves into smaller pieces. In a blender add the leaves, gulkand, 4 glazed cherries, saunf, vanilla ice cream, milk and crushed ice.
Blend it till it is smooth. Pour chocolate sauce on the sides of a tall glass. Pour the chilled latte into the glass and serve it immediately. Garnish with a glazed cherry in a toothpick.
Thandai Churros:
Take one cup of water, half cup of butter, one cup of flour, few drops of vanilla, 4 eggs and oil to fry. For Churros, mix water and butter and give a quick boil. Add flour, vanilla extract and mix it till all of the dough comes together. Now break an egg into this dough and mix it till all of it is incorporated. Repeat with the rest of the eggs. Fill in the piping bag and pipe in long strips in hot oil. Fry till golden brown and remove.
Remembering the old memories with the old dishes of Holi is the recipes of legendary chef, Late. Tarla Dalal.
Makhane Ki Kheer:
Makhane, with their interesting puffed appearance are a favourite for everybody, right from children to adults. While savoury snacks using makhane are a hot favourite, these lotus seeds also lend themselves beautifully to sweet dishes, such as this Makhane ki Kheer. Here, roasted and powdered makhane is cooked in milk, till the milk reduces to half. The rich aroma of this milk is further enhanced with intoxicating spices like nutmeg and saffron. This kheer tastes heavenly when served cold.
Pyanz Ke Samose:
The moment someone says samosa, one immediately thinks of the satiating snack packed with a spicy potato filling. Well, this samosa is quite different from the common fare, and will be a very exciting experience for you. While the plain flour cover is quite the same, the stuffing is very innovative, as it is made of beaten rice and onions perked up with coriander and spice powders.
The chaat masala gives the stuffing a really peppy flavour, while the raw onions give a crunchy mouth-feel to the Pyaz ke Samose.
Serve the Onion Samosa immediately on preparation, to enjoy its fascinating crispness.
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Wishing you all a colourful and joyous Holi!
