HOLI RECIPES

Method

• Mix the six tablespoons of oil with the maida.
• Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
• Now add some water and knead lightly.
• Keep adding water as required and knead into a soft dough.
  Set aside and cover with a damp cloth.
• Put the khoya in a deep-frying pan and fry to a light brown colour.
• Add sugar into the khoya and mix well.
• Add almonds and kismis.
• Fry for a few minutes and remove from the fire.
• Let it cool, roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati.
• Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards.
• Take care that the filling does not ooze out.
• Deep fry these gujjias, a few at a time, till they are a deep golden brown.
• Fry on a slow fire.
• When done, take them out with a sieve type ladle, draining the oil completely.
• Let them drain further on a spread out newspaper, till all the grease is soaked up.
• Store for use in an airtight  glass jar.

Method

• Soak sugar in 1/2 litre of the water used. Keep aside.
• Wash clean all other dry ingredients, except cardamom if using powder.
• Soak in 2 cups of remaining water.Keep aside.
• Allow all soaked items to stand for at least 2 hours.
• Grind all soaked ingredients to a very fine paste(not sugar).
• Use a stone grinder (manual or electric) if possible.
• When the paste is very fine, mix remaining water.
• Place a strong muslin strainer over a large deep vessel or tie a strong muslin cloth over rim of vessel and use to strain.
• Press through muslin with back of hands, extracting the liquid into vessel.
• Add remaining water, a little at a time to extract more.
• Pour back some of the extract and press, repress.
• Repeat this process till the residue becomes dry and husklike.
• Add milk, sugar and rosewater to the extracted liquid.
• If using cardamom powder mix it in with the milk.
• Mix well.
• Chill for a hour of two before serving

Method

• Soak urad dal overnight and grind to a fine paste.
• It should have the consistency of cake batter.
• Put it n a vessel and whisk it very well so that the mixture is fluffy.
• Heat oil well in a deep frying pan.
• Test if the oil is ready by dropping a little of the mixture into the pan if it fluffs up and floats to the surface the oil is ready.
• Take a piece of wet cloth on your left palm.
• This allows the vadas to slide off into the pan without difficulty.
• Put some of the mixture onto the cloth and flatten it, shaping it into round one-inch vadas.
• Slide these off one by one into the oil, and deep fry.
• They should be fried through and through, and have a golden brown colour.
• Take care not to make the vadas too thick.
  
• Keep a tawa on the fire and put the crystals of hing on it.
• Take a matka or an earthenware pot, and as soon as the hing emits an aroma, turn the matka upside down on the tawa to soak up the smell.
• Take it off the fire and fill it with warm water.
• Mix the rai, salt, red chilli powder and whole red chillies into the water.
• The fried vadas are now put into the matka.
• The top of the matka is covered with a clean muslin cloth and securely tied.
• The matka is left out in the sun during the day for eight days.
• It is then ready to be served.

Method

• Mix the mince with the mentioned ingredients, roll into balls and keep aside.
• Take two tablespoons of oil and heat it in a pan.
• Fry the grated onions till light brown.
• Add tej pattas, ginger garlic paste, tomato puree, haldi, salt and red chilli powder and fry this well.
• Add two glasses of water to the pan and bring to a boil.
• Immediately, put in the koftas and turn the flame low.
• Cover and allow to cook until done.
• Add a pinch of garam masala when the dish is almost ready, and take off the fire when done

Method

• Mix besan, salt, red chilli powder and oil well.
• Knead the mixture into dough. Knead for about five minutes.
• Add the methi leaves. Knead for another three minutes.
  
• Make the dough into a big round ball and throw the dough on the plate to soften it.
• This should be done for about seven minutes.
• Heat oil in a deep-frying pan, on very high heat.
  
• While oil is heating, rub some oil on your palm and roll out the dough into a long strip one inch thick.
• Cut the roll into inch size pieces.
• Keep rubbing oil on your palms to keep the roll moist.
  
• Flatten each piece out into a round shape and roll it into small chapatis.
• Lightly dust both sides of the small chapatis or papris with maida.
  
• Fry very lightly, turning the flame from medium to low as required.
• Do not let the papris turn brown or red.
• They should look golden yellow when ready.
• Drain oil and store in an airtight container.

Method

• Remove the crust of bread slices and deep fry to golden fry color.
• Heat milk add sugar.
• Add fried bread slices when it is quiet thick.
• Add condensed milk and all the ingredients except nuts and silver leaves.
• Cook on slow fire till milk becomes very thick.
• Arrange the bread slices in plates.
• Pour rest of the milk mixture over it, cover with silver leaves, sprinkle shredded nuts on top and serve warm

NOTE: Sugar should be put according to the sweetness required.

Method

• Soak rice for an hour.
• Cook with milk, salt and little water (if necessary).
• In a sauce pan, make sugar syrup with little water.
• To this add the cooked rice, color, 1 tbsp ghee, cardamom and stir for 10 minutes in low flame till all water is absorbed.
• Fry cashew nuts and coconut in 1 tbsp ghee to a golden color and add to the rice mixture.