Red cheeks, green noses, yellow hair, it is that time of the year when vibrant hues fill the skies all across. Holi is just round the corner and this festival of colours and gusto is perfect to enjoy with your friends and family. However, with one year to the deadly novel coronavirus pandemic, quarantining, social distancing, and wearing masks continues to be a norm.
Holi is not only known for its extravagant festivities but also for the mouth-watering delicacies. These traditional recipes are easy to make at home and will make this Holi just as memorable and fun.
Thandai Drink is a traditional Indian beverage popular in North Indian states of UP and Rajasthan, made especially for the festival of Holi. It is a refreshing milky drink loaded with rich ingredients like dry fruits and saffron.
Prep time: 05 minutes
Cook Time: 15 minutes
Makes: 2-3 servings
• 10 to15 green cardamoms - seeds
• 3 tsp fennel seeds
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• 2 tsp melon/sunflower seeds
• 100 grams skinned almonds
• 7 tbsp sugar
• 6 tbsp rose petals
• 4 tbsp rose water
• 1 litre milk
1) Dry roast cardamoms seeds, fennel seeds, peppercorn, coriander seeds, and melon/sunflower seeds for two to three minutes on medium flame, and keep aside.
2) Soak all ingredients except milk in enough water to cover.
3) Set aside for two hours. Grind into a fine paste.
4) Mix with milk.
5) Strain liquid through muslin.
6) Decorate with rose petals and serve chilled.,
MASALA ALOO CHANNA
This savoury chatpata delicacy is a staple during Holi parties. You can enjoy them as an appetiser with drinks or even as a main with some Indian bread.
Prep time: 20 minutes (soak the chickpeas in advance)
Cook Time: 45 minutes
Makes: 4 servings
· 400 gms chickpeas
· 3 tsp tea leaves
· 4 bay leaves
· 5 black cardamoms
· 2 tsp salt
· 2 tsp cumin powder
· 2 tsp fennel powder
· 5 tsp dry pomegranate seeds powder (anardana)
· 2 tsp dry mango (amchoor)
· 3 tsp coriander powder
· 1 1/2 tsp red chili powder
· 2 tsp garam masala
· 1/4 tsp asafoetida (hing)
· 5 tbsp ginger paste + 1 tbsp ginger, julienne (separated)
· 4 tsp finely chopped green chilies
· 2 tsp fenugreek
· 5 tsp lemon juice
· 1 tsp baking powder
· 12 garlic cloves, finely minced
· 2 tbsp oil
· Water for cooking
· 3 tsp chili powder
· 1/2 tsp turmeric powder
· 4 potatoes quartered
· 3 tomatoes quartered
· 5 green chilies slit into halves
· A pinch of salt
· Whole green chilies, for garnishing
· Chopped coriander, for garnishing
1. In a hollow vessel, take one litre water and soak the chickpeas.
2. Add one tsp of baking powder and let it rest for four to five hours.
3. Make a pouch of tea leaves using a muslin cloth, and keep aside.
4. Once the five hours are up, to soaked chickpeas add the tea leave pouch, bay leaves, black cardamom, and a pinch of salt. Boil the chickpeas for an hour.
5. Once boiled, drain and set aside. Discard the tea leave pouch.
6. In a separate bowl, mix all the dry spices together, and add three to four tablespoons of warm water. Mix until there are no lumps and you get a smooth paste.
7. Add the paste to the boiled chickpeas, and mix well.
8. Heat oil in a kadhai and stir in the five tablespoons ginger paste and the minced garlic. Fry on medium heat till the raw smell disappears.
9. Add in the chickpeas, and mix well. Cover and cook on medium to low heat for 15 to 20 minutes. Depending on the consistency you desire you may add ½ cup water.
10. While the chickpeas are cooking, in a separate pan heat oil, fry turmeric powder, chili powder, and the remaining ginger for a minute.
11. Toss in the tomatoes, potatoes, green chilies and fry for six to seven minutes.
12. After the potatoes are semi cooked, add it into the kadhai with chickpeas and cook for another 10 minutes or until the chickpeas and potatoes are cooked through.
13. Enjoy with puris or pav
This traditional Indian sweet is a fried pancake, crispy around the edges and soft at the centre. It’s super simple and delicious, perfect for a quarantine Holi at home.
Prep time: 10 minutes
Cook Time: 20 minutes
Makes: 10 servings
• 2 cups warm milk
• ¾ cup khoya (mawa, grated)
• 1 cup all-purpose flour
• 1 tsp fennel (coarsely ground)
• 2 green cardamom seeds (coarsely ground)
• 4 tbsp granulated sugar, or as per taste
• 1 pinch salt
• 1 pinch baking powder
• Ghee for frying
1. In a bowl, mix half of the warm milk and khoya, until combined.
2. Gradually add the flour to form a smooth paste.
3. Now add sugar, fennel seeds, cardamom, salt, and baking powder, and mix well.
4. Add the remaining milk and mix until combined. Make sure there are no lumps
5. Set aside for 15 to 20 minutes.
6. Heat three tablespoons of ghee on medium, in a shallow non-stick pan.
7. Mix the batter and pour a small ladle full in the hot ghee. Make sure the ghee is not too hot.
8. If you see it start to smoke, lower the heat and fry the malpua on each side for two minutes, or until golden brown.
9. Serve hot or with some cold rabri.