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 Holi is a popular, Hindu spring festival also
called the Festival of Colours. In West Bengal, it is known as
Dolyatra (Doljatra) or Boshonto Utsav ("spring festival").
On the first day, bonfires are lit at night to signify burning the
demoness Holika, Hiranyakashipu's sister.
On the second day, known as Dhuleti, people spend the day throwing
coloured powder and water at each other. The spring season, during
which the weather changes, is believed to cause viral fever and
cold. Thus, the playful throwing of the coloured powders has a
medicinal significance: the colours are traditionally made of Neem,
Kumkum, Haldi, Bilva, and other medicinal herbs prescribed by
Ayurvedic doctors. Over the years, with the disappearance of trees
in urban areas, these natural colours came to be replaced by
industrial dyes manufactured through chemical processes.
A special drink called thandai is prepared, sometimes containing
bhang (Cannabis sativa). People invite each other to their houses
for feasts and celebrations later in the evening.
For more information
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# Thandai
# Spinach Fritters
# Fruit Bhel
# Suji Toast
# Rajasthani Cutlet
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# Vegetable Dahivada
# Macroni Cheese Kebab
# Corn Samosa
# Kaju Katli
# Motichur Ladoo
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Thandai |
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Ingredients : |
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Aniseeds – 4 tsp
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Cinnamom – 2 sticks
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Nutmeg, grated – 1 tsp
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Almonds – 15
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Pistachio – 15
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Method : |
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 Dry grind all the dry ingredients very finely
and keep aside.
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Boil the milk and let it cool.
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Then add the condensed milk and mix thoroughly
preferably with a hand beater.
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Now mix all the ground ingredients to it and
then chill the thandai and serve.
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Spinach Fritters |
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Ingredients : |
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Salt – to taste
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Oil – to deep fry
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Method : |
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Wash the spinach leaves thoroughly under
running water. Pat dry them with tissue papers or kitchen towels.
Let them air dry completely. Take care that the leaves are
absolutely dried.
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Chop them evenly and finely.
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Heat oil in a wok.
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Take a few handful of leaves and fry them on
high flame for about only a minute or two not allowing the color to
change. Sprinkle salt immediately over the fritters.
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Repeat the process with the other leaves.
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In the meantime in a small wok heat only a ½
tsp of oil and add the sesame seeds and let them splutter.
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Add these seeds and the chopped green chilies
to the spinach fritters and mix evenly.
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Serve while hot.
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Fruit Bhel |
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Ingredients : |
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Puffed Rice – 2 cups
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Apple, peeled, cored and finely
chopped - 1
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Banana, peeled and finely chopped – ½
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Green grapes, halved – 10-12
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Black Grapes, halved – 10-12
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Pomegranate seeds – ¼ cup
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Date-Tamarind Chutney – 2 tbsp
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Salt – to taste
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Coriander Leaves, chopped – to garnish
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Method : |
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Suji Toast |
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Ingredients : |
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Bread – 12 slices
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Semolina – 1 cup
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Carrot, cubed – 2 tbsp
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Beans, finely chopped – 2 tbsp
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Onion, finely chopped – 1 tbsp
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Capsicum, finely chopped – ½ tbsp
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Method : |
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Mix all the ingredients except the bread in a
bowl and let it stand for around at least ½ an hour.
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Toast one side of the bread on a griddle on low flame till light
brown in colour.
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Spread the semolina mixture on the other side of the bread evenly
with the help of a spoon (about 2 spoonfuls).
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Now flip the bread and let it cook on low flame for about 3-4
minutes or until light brown in color.
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Drizzle a bit of butter if desired while still cooking the bread.
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Serve hot with any chutney, ketchup or as it is.
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Rajasthani Cutlet |
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Ingredients : |
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Potatoes, boiled -500 gms
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Beans - 200 gms
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Lentil - 100 gms
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Coriander leaves - 50 gms
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Lemon - 3
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Ginger -chili paste - 2 tsp
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Bread - 225 gms
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Aniseeds - 1 tsp
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Oil to deep fry
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Salt to taste
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Mustard seeds - 1/2 tsp
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Asafoetida - 1/4 tsp
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Method : |
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Wash and soak the lentil for 4-5 hours then
drain it.
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In a pan, heat 1 tsp of oil, add mustard seeds
and let them splutter. add asafoetida. Add soaked lentils into it
and cook on medium flame till done.
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Add little water if required.
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Let it cool and keep aside.
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Finely chop the beans and boil it.
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Now peel the potatoes and mash them.
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Crumble the bread finely.
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Finely chop the coriander leaves.
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Once the lentil coos down, add all the
ingredients into it and mix thoroughly. Divide the mixture into
equal parts and roll them inot your desired shape.
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Deep fry till light brown in color.
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Serve hot with the relish of your choice.
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Vegetable Dahivada |
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Ingredients : |
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Curd - 1kg
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Boiled potatoes - 250 gms
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Peas - 250 gms
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Beans -200 gms
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Bottle Gourd - 100 gms
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Raw Papaya - 100 gms (optional)
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Carrot - 100 gms
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Coriander leaves - 50 gms
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Refined flour or corn flour - 1 cup
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Ginger-chili paste - 1 tsp
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Date-tamarind chutney, to taste
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Cumin powder to garnish
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Chili powder to garnish
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Oil to deep fry
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Plain bhujiya to garnish
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Salt to taste
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Method : |
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Peel the potatoes and mash them.
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Finely chop all other vegetables and boil them
except the coriander leaves.
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Now add the boiled vegetables into mashed
potatoes. Add coriander leaves, salt, chili paste and mix properly.
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Divide into equal parts and shape them into
vadas.
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In another bowl, make a semi-thick batter by
mixing flour, water and salt.
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Beat curd and and salt to taste. Mix
thoroughly in another bowl.
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Heat oil in a pan.
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Dip the vadas in flour mixture fry them till light
brown in colour.
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Just before serving, dip the vada into the curd
and place them in the serving dish.
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Macroni Cheese Kebab |
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Ingredients : |
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Method : |
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Boil the macroni and hop into small pieces.
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Finely chop the beans and boil the beans and
peas together.
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In the meantime peel and mash the potatoes.
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Grate the cheese.
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In a thick pan melt butter and roast the flour
till light brown in color and add the milk, let it thicken to
prepare white sauce. Try to avoid forming lumps while adding the
milk.
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Now add all the ingredients to it and mix
thoroughly.
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Form them into kebab shaped balls.
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Coat them evenly with bread crumbs and deep fry
them on medium flame till light brown in color.
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Serve hot with ketchup or tamarind date chutney
or any relish of your choice.
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Corn Samosa |
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Ingredients : |
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Method : |
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Sieve the refined flour and then add lemon
juice of ¼ lemon and ½ cup oil and knead into a pliable dough by
adding little water.
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Peel and mash the boiled potatoes.
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Crumble the bread into fine crumbs.
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Add salt and bread crumbs to the potatoes and
divide into 25 equal parts.
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Boil properly the corn cobs and separate the
seeds. (grating the corn cobs makes it easy to separate the seeds
from the cob)
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In a pan heat 2 tsp oil and add the corn and
other ingredients except the potatoes and the flour and mix properly
on low flame.
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Let it cool. Divide into 25 equal parts and
shape them into oval shaped balls.
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Now divide the dough into 25 equal parts. Roll
them into small puris of 2 inch diameter and ¼ inch thick.
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Now make a cut from the centre to one edge and
roll into a cone shape.
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Fill it with the corn filling and seal with the
potato mixture.
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Repeat the same method with the other samosa.
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Now deep fry and serve hot with relish of your
choice or ketchup.
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Kaju Katli |
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Ingredients : |
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Method : |
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Drain and grind cashew nuts to a fine paste.
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Use as little water as possible.
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In a heavy saucepan put sugar and paste.
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Cook on slow to medium heat.
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Cook stirring continuously till a soft lump is
formed.
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Add ghee and cardamom powder and mix well.
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Spread on a clean greased work surface.
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Roll lightly with a rolling pin, to 1/8"
thickness.
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Apply silver foil. Cool, cut into diamond
shaped katlis.
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Motichur Ladoo |
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Ingredients : |
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Saffron strands
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Almonds, chopped - 2 tbsp
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Pistachios, chopped - 2 tbsp
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Cardamom powder - 1 tsp
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Rose water - 2 tsp
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Ghee/butter for deep frying
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Edible silver sheets, for garnishing
(optional)
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Method : |
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For Sugar syrup :-
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Combine the sugar and milk with 1 1/2 cups of
water in a bowl and heat while stirring continuously till the sugar
dissolves.
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Add the saffron food colour to the syrup and
make a syrup of one string consistency and keep warm.
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For boondi :-
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Combine the gram flour, semolina and 3/4 cup of
water and mix well to make a smooth batter.
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Heat ghee or butter in a kadhai.
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When hot, hold a perforated spoon (boondi jhara)
over the hot ghee and pour a little boondi batter at a time using a
ladle over the perforated spoon.
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Spread the batter with the back of a spoon so
that the boondi falls into the ghee.
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Fry the boondis over a high flame to a light
golden color, taking care to ensure that they are not very crisp.
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Add the boondis to the warm sugar syrup and mix
well so that the boondis soak in the syrup well.
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Wash and dry the perforated spoon (boondi jhara)
every time you pour the boondi batter through it.
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Proceed making the boondis with the remaining
batter and immerse them in the sugar syrup immediately after frying.
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Allow the mixture to cool completely.
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Add 2 tbsps of hot water, the saffron, chopped
almonds, chopped pistachios, powdered cardamom, rose water and mix
well.
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Shape the mixture to make laddoos and garnish
with silver sheets (optional).
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