Post by talk2santosh on Feb 15, 2004 1:39:42 GMT -5
Holi is India's most colourful festival and it is celebrated in the Hindu month of Phalgun (which usually falls some time in March). While festivities could extend from three days to a month in certain areas of Northern India, the most important day is the day when the full moon appears and the evening prior to that.
In the evening prior to Poornima, Holika is burnt. The holika is symbolic of the burning of Prahalad. Legend has it that the evil King Hiranyakashyap who tortured his son Prahalad because of his indelible belief in the Hindu God Vishnu. In a final attempt to change the boy's mind, the King tried to burn Prahalad as he sat on the lap of his aunt, Holika -- who was blessed with the boon of being indestructible, by fire, even when on a pile of logs. Prahalad thus emerged unscathed from this ordeal by fire -- with his belief in Lord Vishnu intact. The following day the whole kingdom joyously erupted into a riot of colours at the miraculous escape of its prince. Since that day, Holi is celebrated with boundless enthusiasm all over India.
Some of the traditional sweets made on Holi range from the typical Thandai to Rava ladoos to the more exotic 'malpua'. And many houses make 'Alu Kachori', a spicy snack to complement them. We reproduce these recipes with the hope that you will enjoy these and have a colourful Holi!
Thandai
Ingredients:
Milk 11/2 liters
Almonds8-10 soaked and peeled
Peppercorns 5-6
Cardamom 3-4
Saunf 2tsp
Khus essence 1 tsp.
Crushed ice
Method:
Grind soaked and peeled almonds, cardamoms and Saunf to a fine paste.
Blend with other ingredients till well mixed.
Strain.
Fill each glass half with crushed ice and top it up with the mixture.
Serve garnished with rose petals.
Serve cold.
Rava Ladoos
Ingredients:
Semolina 21/2 cups
Grated desiccated coconut 1cup
Powdered sugar 21/2 cups
Ghee 3-5 tbsp.
Cardamom powder ½ tsp.
Method:
Roast the Rava (semolina) till pinkish brown in colour.
Add coconut, powdered sugar and ghee and lightly roast again.
Quickly remove from fire. Add cardamom powder.
Bind into ladoos while still warm.
Decorate with cashews/almonds and raisins.
Silver warakh (edible silver foil), if used, will make it look more attractive to serve.
Alu Kachori
Ingredients
For the filling
Potato ½ kg
Garlic 3-4 pods
Green chilies 3-4
Cumin seeds (Jeera) 1tsp
Ginger 1" piece
Salt To taste
Garam Masala 1 tsp.
Amchur 2 tsp.
Oil 2 tbsp.
For the Covering
Wheat flour ½ kg
Refined wheat flour (Maida) 2 tsp.
Salt Little
Oil For deep-frying.
Method:
1. Grind the ginger, garlic, green chilies, jeera and garam masala.
2. Heat oil in Kadhai.
3. Add ground masala.
4. Add the smashed potatoes and stir-fry it well.
5. Make little balls. Keep aside.
6. Make the covering with the flour and wheat flour and ghee to firm dough.
7. Make little cups of the dough.
8. Place the ball of potato filling in the middle. Cover with the dough.
9. Roll into thick round and deep fry in oil.
Enjoy spraying colors on www.tuluspeakers.com and get more friends
In the evening prior to Poornima, Holika is burnt. The holika is symbolic of the burning of Prahalad. Legend has it that the evil King Hiranyakashyap who tortured his son Prahalad because of his indelible belief in the Hindu God Vishnu. In a final attempt to change the boy's mind, the King tried to burn Prahalad as he sat on the lap of his aunt, Holika -- who was blessed with the boon of being indestructible, by fire, even when on a pile of logs. Prahalad thus emerged unscathed from this ordeal by fire -- with his belief in Lord Vishnu intact. The following day the whole kingdom joyously erupted into a riot of colours at the miraculous escape of its prince. Since that day, Holi is celebrated with boundless enthusiasm all over India.
Some of the traditional sweets made on Holi range from the typical Thandai to Rava ladoos to the more exotic 'malpua'. And many houses make 'Alu Kachori', a spicy snack to complement them. We reproduce these recipes with the hope that you will enjoy these and have a colourful Holi!
Thandai
Ingredients:
Milk 11/2 liters
Almonds8-10 soaked and peeled
Peppercorns 5-6
Cardamom 3-4
Saunf 2tsp
Khus essence 1 tsp.
Crushed ice
Method:
Grind soaked and peeled almonds, cardamoms and Saunf to a fine paste.
Blend with other ingredients till well mixed.
Strain.
Fill each glass half with crushed ice and top it up with the mixture.
Serve garnished with rose petals.
Serve cold.
Rava Ladoos
Ingredients:
Semolina 21/2 cups
Grated desiccated coconut 1cup
Powdered sugar 21/2 cups
Ghee 3-5 tbsp.
Cardamom powder ½ tsp.
Method:
Roast the Rava (semolina) till pinkish brown in colour.
Add coconut, powdered sugar and ghee and lightly roast again.
Quickly remove from fire. Add cardamom powder.
Bind into ladoos while still warm.
Decorate with cashews/almonds and raisins.
Silver warakh (edible silver foil), if used, will make it look more attractive to serve.
Alu Kachori
Ingredients
For the filling
Potato ½ kg
Garlic 3-4 pods
Green chilies 3-4
Cumin seeds (Jeera) 1tsp
Ginger 1" piece
Salt To taste
Garam Masala 1 tsp.
Amchur 2 tsp.
Oil 2 tbsp.
For the Covering
Wheat flour ½ kg
Refined wheat flour (Maida) 2 tsp.
Salt Little
Oil For deep-frying.
Method:
1. Grind the ginger, garlic, green chilies, jeera and garam masala.
2. Heat oil in Kadhai.
3. Add ground masala.
4. Add the smashed potatoes and stir-fry it well.
5. Make little balls. Keep aside.
6. Make the covering with the flour and wheat flour and ghee to firm dough.
7. Make little cups of the dough.
8. Place the ball of potato filling in the middle. Cover with the dough.
9. Roll into thick round and deep fry in oil.
Enjoy spraying colors on www.tuluspeakers.com and get more friends