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Articles: Festivals | Holi
- Mr. mohan Konneti
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| Recipes:
Thandai:
Ingredients :
• Milk-2 glasses
• Almonds-1 tbsp.
• Pistachios-1 tbsp.
• Charoli-1 tbsp.
• Poppy seeds-1 tbsp.
• Cashewnuts-6 nos.
• Glazed cherries-As required
• Honey-As required
• Cream-2 tbsps.
• Powdered mixture of (cardamom, cinnamon, nutmeg, aniseeds)-1 tsp.
Method :
Make a fine paste of all the nuts and the poppy seeds. Mix this paste with the other spices into the milk and stir well. Strain this mixture and then mix the honey and allow it to chill.
Puran Poli
Ingredients :
• 300gms. channa (yellow gram) dal
• 300 gms. jaggery (molasses)
• 1 tsp. cardamom powder
• 150 gms. plain flour
• 1 tbsp. ghee
• warm water to knead dough
• ghee to serve
Method :Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated. Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan and cook till a soft lump is formed. Take care to stir continuously, so as not to char. Keep aside. Mix ghee, flour, add enough water to make soft pliable dough. Take a morsel-sized ball of dough, roll into a 4' round. Place same sized ball of filling in center, and seal all around. Reroll carefully to a 6' diameter round. Roast on warm griddle till golden brown. Repeat other side.
Place it on a serving plate and apply a tsp. of ghee all over the puranpoli.
OR
Shallow fry on griddle like a paratha for a better flavour.
But this method will consume more ghee and therefore calories. Serve hot with dal or amti (A thin curry made using black masala, garam masala and some mashed dal.)
Note:The water drained from boiling dal is used to make the amti.
Making time:45 minutes
Makes:7-8 puranpolis
Shelflife:Best fresh ( filling for the puran may be stored in the refrigerator for a week)
Dahi Bhalla
Ingredients :
For Bhallas
• 1 Cup Urad daal
• Salt to taste
• Oil to fry
For The Dahi (yogurt)
• 1 kg Dahi(yogurt)
• 1/2 tsp. grated Ginger
• Finely chopped coriander leaves
• 1-2 green chilies chopped
• Salt to taste
• 2tsp Roasted cumin (jeera) powder
• Red chili powder to taste
Method :
For Bhallas
Clean, wash and soak the urad dal overnight. Grind it into a smooth paste. Add salt to taste. Heat oil in a pan and drop spoonful of batter and fry till golden brown. Take the hot Bhallas and put in cold water for 2-3 minutes. Now take them out of water and squeeze the water and keep aside.
For Dahi(yogurt)
Blend the curd (yogurt) and little water until it is smooth. Keep in refrigerator for an hour to get chilled. Add salt, red chili powder and cumin powder.
Serving
• In a deep dish arrange bhallas and pour dahi over them.
• Now add Tamarind chutney and Hari chutney.
• Garnish with coriander.
• Serve chilled.
Gujjia :
Ingredients :
• 500 gms maida (flour)
• 1kg khoya
• 3tbsps kismis (raisins)
• 200 gms almonds (cut into thin strips)
• 6 tbsps cooking oil.
• Ghee for deep frying (approx ½ a kadhai filled)
• 200 ml water
• 500 gms sugar
Method :
Mix six tablespoons of oil with the maida. Using fingers, mix well so that the mixture takes the form like 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 to 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. Cover the sealed gujjias with a damp cloth so that they don’t dry 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 ghee completely. Store for further use in an airtight glass jar.
Makes about 40 gujjias.
Kanji ke vade
Ingredients :
• 1 kg urad dal
• 2 pcs(small) hing
• 3 tsp salt
• 4 tsp mustard seeds (1/2 ground ) should be crunchy
• 2 tsp red chillies (pounded)
• 6 jugs water ( 1 jug = 6 glasses)
• Oil for deep frying.
• Whole red chillies for garnish
Method :
Soak urad dal overnight and grind to a fine paste. It should have the consistency of cake batter. Put it in 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 mustard seeds, 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.
Makes about 1 Kg.
Date and Walnut Barfi:
Ingredients :
• 1/2 cup dates (seedless chopped)
• 1 1/2 cup white til/sesame seeds (roasted and crushed)
• 2 cups sugar/jaggery
• 1/2 tsp. elaichi powder
• 1 tbsp. ghee
• 1 tbsp. chopped walnuts
• 1/2-cup water
Method :
Heat ghee in a heavy bottomed pan. Add the sugar./jaggery and the water and cook on a low flame until it forms a thick sticky syrup. Add in the chopped dates, sesame seeds, elaichi powder and mix well. Pour the mix onto a greased sheet level and sprinkle the walnuts. Cut into long finger shaped barfi, cool and serve.
Bhang:
Ingredients :
• 1 1/2 litres water
• 1 1/2 cups sugar
• 1 cup milk
• 1 tbsp. almonds
• 1 tbsp. kharbooj/tarbooj seeds skinned
(commercially available)(these are skinned dried seeds of watermelon and cantaloupes)
• 1/2 tbsp. khuskhus (poppy seeds)
• 1/2 tbsp. saunf (aniseed)
• 1/2 tsp. rose water (optional)
• 1/2 tsp. cardamom powder or 15 whole pods
• 1 tsp. peppercorns whole
• 1/4 cup dried or fresh rose petals (gulkand variety)
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.
Making time:45 minutes
Makes:8 glasses (approx.)
Shelflife:Refrigerated 35-40 hours
Imarti:
Ingredients :
• 2 cups urad dal
• 3 cups sugar
• 300 ml. water
• saffron colour
• 1/2 tsp. cardamom ground
• 500 gms. ghee to fry
Method :
Wash, drain and grind the daal with minimum water (should be thick). Mix in the colour. Beat daal well till fluffy—a drop dropped in water should float. Keep aside to ferment –3-4 hours in Summer, more in Winter. Dissolve sugar in the water over low heat, stirring continuously till sugar is dissolved (do not let it come to a boil before that). Cook till one thread consistency (a drop pressed between fingers and pulled apart, should form a thin thread). Add cardamom powder. Pipe the batter with a nozzle or cloth with a hole, to form imartis straight into the hot ghee. Lower flame and allow imartis to become crisp, turning once. Remove from ghee, drop into the hot syrup for 3-4 minutes, drain and serve.
Note :
Use a flat bottomed frying pan.
The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.
If not available, take a 12'x 12' thick cloth, make a buttonhole type hole in centre.
Place over a tumbler and pour in some batter.
Hold like a pouch and press out imartis like icing.
Shape the imartis as follows, make a ring first, then form small ringlets all along the ring, till you come to the start.
Making time :1 hour (excluding soaking and keeping time)
Makes :20 imartis
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