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Holi Recipes
Our site Holihangama.com provides information on some of the most popular mouth-watering Holi Recipes prepared during Holi, the festival of colors. Gujjia, papri, kanji ke vade and kofta curry are the most loved Holi Recipes.
Gujjia
Gujjia is among the most famous Holi Recipes. While preparing gujjia, oil is first mixed with maida. The mixture is then kneaded with water and covered with one damp cloth. Khoya is then deep fried and sugar along with raisins and almonds are added to it. The kneaded dough is made into small and thick chapattis and khoya mixture is filled into them and sealed by twisting the edges inwardly. The gujjias are then deep fried till golden brown and stored in an airtight container.
Papri
Oil, besan, salt and red chilli powder are well mixed and kneaded. Methi leaves are added and again kneaded well. The dough is made into a ball and for softening. Oil is rubbed on the palms and the dough is made into one inch thick long strip and is cut into one inch pieces. Each piece is then flattened into a round and made into chapattis. Both sides of the chapattis are dusted with maida. The papris are then deep fried in low flame till golden brown and stored in an airtight container after draining the oil.
Kanji ke Vade
Urad dal, soaked for overnight, is made into a thick paste. The mixture is whisked to make it fluffy. The mixture is flattened on to the cloth on the cook’s left palm and one inch round vadas are made. These are then slipped off one after another and deep fried in oil till golden brown.
Hings are put on a tawa which is kept on fire. A matka is turned upside down on the tawa to soak up smell and then filled with warm water. Rai, red chilli powder, salt and whole red chillies are mixed in the water. The fried vadas are kept in the matka and the top is tied with a muslin cloth. It is ready after keeping it out in the sun for eight long days.
Meat Kofta Curry
One of the hot favorite Holi recipes is Meat Kofta Curry. Meat is minced with ginger garlic paste, chopped coriander leaves and mint leaves, garam masala, black pepper powder and salt. The mixture is rolled into balls. Grated onions are deep fried. Then tej pattas, tomato puree, ginger garlic paste, haldi, red chilli powder and salt are well fried. Two glasses of water are added and brought to a boil. The koftas are added in a low flame and cooked till done. Garam masala is added when the food is almost ready.
Bhang ke Vade
Sugar is soaked in 1/2 litre of water. Almonds, tarbooj seeds, poppy seeds, sauf and pepper corns are soaked in 2 cups of water for 2 hours. A fine paste is then made out of the soaked ingredients. A muslin cloth is used as a strainer and the liquid is extracted by adding some water at a time. The method is repeated till the remaining becomes dry. Sugar, milk, cardamom powder and rose water are added to the extracted liquid and mixed well. The mixture after chilling is ready to serve.
holihangama.com provides information on the some of the hot favorite Holi Recipes. In order to know about these recipes in detail and also more about the different aspects of Holi, please visit our site holihangama.com
Browse through following links for Holi Greeting Cards offered by Allwonderscards.com.
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