Holi heavenliness

Traditionally, the festival of Holi marks the arrival of spring and the end of winter months. In Hindu traditions, Holi is a day to end and rid oneself of past errors, to end conflicts by meeting others, a day to forget and forgive. Holi signifies the triumph of good over evil. It’s a day when people smear each other with colours and drench each other with coloured water. And children just love it.

Holi delicacies, food and drinks, are an integral part of the festivities. Bhang, which is made from cannabis leaves and is intoxicating, is a speciality of this festival. I have shared the recipes of some Holi delicacies that you can easily make at home. Happy Holi!

THANDAI

If there is one drink that embodies the carefree spirit of Holi, it is the much-loved Thandai. Made with an indulgent mix of nuts and fragrant spices and of course laced with bhang for that signature kick, Thandai is the flavour of the season whenever you think of Holi.

INGREDIENTS

• 1 litre milk (full fat)
• ¼ cup cashews
• ¼ cup almonds
• ¼ cup pista soaked
• 10 cardamoms
• 14 peppercorns
• 2tbsp poppy seeds
• 1 ½tbsp fennel seeds
• 2tbsp watermelon seeds
• Soak all the above ingredients in little water for 30 minutes.
• 1tbsp rose water
• ¼tsp cinnamon powder
• ¼tsp nutmeg powder
• A generous pinch of saffron
• Water a dash
• Sugar to taste
• Ice cubes

METHOD

• Blend the soaked ingredients with the saffron with a dash of water in a blender to a smooth paste. If required you can add little more water. Also add rose water.
• Boil milk and let it simmer for about 10 minutes. Add sugar to taste.
• Add the puree and keep whisking so no lumps are formed.
• Bring to a boil again and simmer for five minutes.
• Remove and completely cool it.
• In a tall glass put a few ice cubes and pour the drink over it and served chilled. You can also serve it in a clay glass (bhand).

HING ALOO KACHORI

Kachori and sabzi is one of the most popular breakfast dishes across India. For Holi it has become a tradition to serve Hing Aloo Kachori because after playing with colours and water one tends to have a little fried something with a curry. Hence Hing Aloo Kachori is the popular choice since it is warming and very filling.

INGREDIENTS

#FOR THE ALOO

• 6-7 medium-sized potatoes boiled and peeled
• 2tbsp mustard oil
• 1tsp cumin seeds (jeera)
• 2 tomatoes finely chopped
• ½tbsp turmeric powder
• 1tbsp coriander powder
• 1tsp red chilli powder
• Salt according to taste
• 1 fistful coriander leaves finely chopped
• 3 green chillies finely chopped
• 1tbsp achari masala [1 pinch hing (asafoetida), ½tbsp kalonji, 1tsp fennel powder, 1tsp coriander powder and 1tsp amchoor powder]
• ½ litre water

METHOD

• In a kadhai add oil. When hot, add cumin seeds. Once it starts spluttering add the tomatoes and sauté till soft and mushy.
• Add all the spices one by one. Saute well by adding a dash of water so that the masalas do not stick to the pan.
• Saute for 3-4 minutes.
• Add the green chillies and coriander leaves.
• Now crush the potatoes with your fingers and add to the masala (there should be small chunks of potatoes).
• Mix well and sauté for 1 minute.
• Now add water. Mix well and cover it. Cook till a nice gravy is formed as per your liking.
• Serve hot with kachoris.

#FOR THE KACHORIS

• 3 cups maida
• ¾tsp salt
• ½tsp sugar
• A pinch of hing
• 2tbsp oil
• Water as required

METHOD:

• Mix all the dry ingredients well in a wide bowl. Add oil and mix well. Then start kneading the dough adding water till the dough becomes not too soft or too hard. I used about 180ml of water forkneading the dough. It takes at least eight minutes to knead.
• Then smear 1tbsp oil and cover and keep aside for 30 minutes.

#FILLING FOR THE KACHORI:

½ cup moong dal wash and soak for four hours or overnight. Then drain the water. Wash it once more and grind coarsely in a mixie without adding water. Remove and keep aside.

Now heat a pan and heat 2tbsp oil.

Add ½tsp kala jeera (black cumin seeds). Add 1tbsp ginger and green chilli paste. Stir for 10 seconds.

Now add the ground dal. Mix well. Add¼tsp salt and 1 tsp sugar. Mix all the ingredients well. Add ¼tsp hing and again mix very well.

Remove from heat. See that all water is evaporated. Let the mixture cool down. Then knead the dal nicely.

#MAKING THE KACHORIS:

• Divide the dough into equal portions. The size of the kachoris depends on you. Also make equal portions of the dal.
• Take each dough ball and roll flat with your hands. Place the filling and with the fingers cover the dough with the filling. Then make a ball again to seal the filling. Repeat with all the dough balls. Smear all the balls with little oil. Cover with a towel.
• Heat oil for deep-frying
• Now grease the rolling pin as well as the board with little oil. Roll out the dough. Not too thick or too thin. Gently put the puri in hot oil. Make the flame medium. Keep putting oil on the puri while it is cooking so that it puffs.
• Flip and cook till it is golden brown. Remove and place on a rack.
• Enjoy hot kachoris with the potato curry.

DAL GOSHT (DAL MEAT)

Dal Gosht is not a typical Holi dish in most parts of India but it is very common especially in Maharashtra and in the north, especially in Punjab. It is a hearty and wholesome meal and a welcoming sign for the tired Holi revellers who are ravished after playing with colours, water and dancing around.

INGREDIENTS

#For marination of mutton

• 700g mutton curry cut
• 2tbsp curd
• ½ onion sliced very fine
• 1½tbsp mustard oil
• Paste of 2-inch piece ginger, 8 garlic cloves and 3 green chillies
• Salt as required
• Mix all the above ingredients and marinate for 30 minutes

#FOR TEMPERING

• ¼ ghee
• 2½ medium-size onions, sliced

METHOD:

• Heat ghee in a pressure cooker and add sliced onions and sauté on medium heat till golden brown.
• Add the mutton to this onion and mix well. Saute.
• Now add 2 black cardamoms, 1 bay leaf and 1 stick of cinnamon.
• Keep sautéing the meat.
• Now add 2tsp red chilli powder, ½tsp turmeric and 2tbsp coriander powder.
• Saute well for at least 5 minutes till everything combines well.
• Now add 200g soaked tuvar dal (arhar dal). Mix well.
• Add 1tbsp ghee (it will give good flavour and texture.)
• Now add water till the meat is covered and little more.
• Pressure cook for 6-7 whistles, till the mutton is cooked.
• If the gravy is too thick add little boiling water and mix well.
• Temper the dal gosht 5-10 more minutes.
• Check for seasoning.
• Garnish with coriander leaves and ginger julienned.
• Serve hot with rice or paranthas.

MEETHA POODA

No festival is complete without a sweet delicacy. Pooda is very popular in Punjab, especially during Holi and the rainy season. This is a simple and delicious dish which has very few ingredients and is easy to make. It is very much loved by kids as well as people of all age groups

INGREDIENTS and METHOD:

• In a pan put 1 glass water and 1 katori of sugar (about ¾ cup of measuring cup). Mix well. Let it cook on medium heat. Cook till sugar dissolves.
• In a bowl mix 1 cup sooji (semolina), 1 cup wheat flour and I cup maida (white flour).
• To this add 1tbsp fennel seeds (saunf). Mix well.
• Now add the chasni or sugar syrup to the dry mixture slowly, whisking all the time.
• Add ½ cup water and whisk well. See that no lumps are formed.
• Cover and let it rest for at least 30 minutes.
• The batter should be of pouring consistency. Not thick and not runny.
• Now heat ghee for deep-frying.
• When hot put one ladle of batter in it.
• Let it cook without touching it till it becomes slightly red.
• Cook on medium flame.
• Now flip the pooda and cook till it becomes red and crisp.
• Remove and drain the ghee with the help of 2 spatulas.
• It should be soft in the middle and crisp on the edges.
• Have it hot or cold. Both ways it’s yummy

PRAWN PAKORAS

Holi is all about snacking while playing with colours and water guns. Just pick up a hot, hot pakora and eat it. Prawn pakoras are delicious little tidbits. Dip it in a chutney or ketchup and you are in heaven. They are easy to make with ingredients usually found in any Indian kitchen.

INGREDIENTS

• 250g shelled and deveined prawns chopped into pieces
• 2tsp ginger paste
• 1tsp garlic paste
• Juice of ½ lemon
• ¼tsp salt
• ¼tsp turmeric
• ½ tsp red chilli powder
• ¼ cup onions, chopped
• 4tbsp coriander leaves chopped finely
• 2tbsp fresh red chillies chopped finely

METHOD:

• Mix all the above ingredients well as keep aside for 10 minutes.
• Then add 1 egg white and 2tbsp maida.
• Add 2tbsp corn flour.
• Add ¼tsp baking powder.
• Mix everything together and set aside for 5 minutes.
• Heat oil in a kadhai for deep-frying.
• Take a portion of the mixture with wet hands, make a ball and gently put in the oil. Another method in case you do not want to use your hand is to take 1tbsp of the mixture and with another spoon try to make it round by putting it from one to the other.
• Once the pakoras are dropped in the oil do not touch it at once. Once the pakoras float to the top you can flip one by one. Cook on medium-low heat for 5 minutes till they start turning golden. Then cook on high heat for 1 minute.
• Remove and place on an absorbent paper.
• Serve with ketchup or chutney of your choice.

Durri Bhalla is a cookery expert andauthor of Indian Bohra Cuisine and InnerTruth To Good Health And Weight Loss.You can find her at @DurriBhallaKitchenon Instagram, Durri’s Kitchen onFacebook and Durri Bhalla on YouTube