Holi, the festival of colours is here and it’s time to indulge in great happiness with friends and family. Whether it is Rang Panchami of Maharashtra, Holla Mohalla of Punjab, Lathmar Holi of Uttar Pradesh, Shigmo of Goa or Barsana holi of Vrindavan, every part of the country basks in the merriment as they welcome spring, bidding adieu to winters. In some parts, the celebrations are also associated with harvest.
Celebrated on the full moon day in the month of Phalgun as per Hindu calendar, Holi is victory of good over evil, depicted through destruction of the demoness Holika. The celebrations of Holi take place for over two days and mark the presence of abundance, fertility and vitality. Holika Dahan and Rangwali Holi are two phases in which holi is celebrated. Timber wood is set in a metaphorical pyre and a bonfire is lit to imply good conquering evil. It is believed that God Vishnu assists and burns Holika. Then follows the celebration where people visit each other, and smear faces in different colours and sprinkle coloured water on each other
Sweets and savouries are an integral part of any celebration in India. Holi is incomplete without relishing delicacies like pakoras, dahi bhalle, namak paare and the famous Gujiya. Known by various names ghugra, karajikai, nevri or parak, shaped like a half-moon, it is the most popular traditional holi food.
Here are two mouth watering recipes that you can indulge into as you sink in to the merriment of Holi this year
2 cups chickpeas
2 tsp oil
3 bay leaves
1 cinnamon stick
1 tsp whole peppercorns
2 black cardamom
1 tsp turmeric powder
1 tsp chilli powder
1 tsp coriander powder
1 tsp cumin seeds
1/2 tsp asafoetida
1 cup onions
1 cup tomatoes
1 tsp grated ginger,
1 tsp garlic
1 tsp lime juice
1 green chili
1 tea bag
2 tbsp butter and salt as per paste
2 cups maida
1 tsp yeast dissolved for 15 minutes in water
1 cup whole wheat flour
A pinch of salt
Method For Chole:
In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole peppercorns, green and black cardamom
After it gets brown add chopped onions, chopped ginger and garlic followed by turmeric, chilli powder, coriander powder, cumin powder, asafoetida and salt, fry the ingredients together well
Add the chole that should be soaked overnight and pressure cooked to the masala
After stirring well add tomatoes, little sugar and salt to the chole
Add chopped green chilies and some water
To get the colour in the chole, add a tea bag to the masala and simmer
Add lime juice and a dollop of butter to it.
Garnish with coriander and serve them hot with bhaturas.
Method For Bhatura
Knead the whole wheat flour, maida and salt together with adequate amount of water
Sprinkle the yeast on top.
Leave it for 4 hours for the yeast to work.
Divide it into equal portions.
Roll out in an oval or round shape.
Deep fry till golden brown and serve hot
Chickpeas form key ingredient of Chole Bhature that are an excellent source of carbohydrate, protein, fibre, B vitamins, and some minerals.
Bay leaf and other spices are also a good source of Vitamin A, Vitamin C and Vitamin B6.
1 cup maida / plain flour / all-purpose flour
½ cup rava or sooji
½ cup sugar
1 spoon fennel powder
¼ tsp cardamom powder
½ cup thick milk
oil to fry
Dry fruits to garnish
For Sugar Syrup
1 cup sugar
½ cup water
¼ tsp cardamom powder
In a large mixing bowl take maida, rava, sugar, add fennel powder and cardamom powder and add thick milk
Mix well, making sure there are no lumps in the batter
Pour the batter into hot oil
Once the malpua starts to float, splash oil over the malpuas
Now fry both sides till they turn golden brown
Soak the malpuas into hot sugar syrup
Serve malpuas in thick milk and garnished with nuts
Malpuye’s key ingredient rava is high in protein and dietary fibre that gives the feeling of fullness. Malpuye are also replete with dry fruits that provide energy and nutrition.
This Holi, do try these irresistible recipes and you want keep making them again and again.
Netmeds.Com Wishes All Its Customers A Happy Holi