The most colourful time of the year is just around the corner. Yes , everyone is gearing up for the most playful festival, Holi! This festival of colours is a lively celebration to bring in the summers but is also a day of sharing, love, new beginnings and most importantly food!
The morning of Holi is a dynamic experience on the primary senses. You get a whiff of a variety of smells such as , Kachoris being fried, Thandai’s being prepared, the smell of sweet, spice and herbs, all engulfing you at once. Its great.
Soon to be bombarded left, right and centre by water balloon bombs and unexpected bucket showers from nooks and corners of the street, because “Bura na maano, holi hai”, haina? Our sight has a rangeela time, taking in all the rainbow coloured smiles passing by. While the sense of hearing jams to our bachchan favourite, “rang barse bheege chunarwaali, rang barse!” (Lets admit it, we all sang that, while reading it.) This wholesome experience is then topped up with a swadisht meal, mutually loved and shared by everyone.
So we have curated quick and easy recipes of some all time favourite dishes which will leave everyone lickin’ their fingers:
- 1 Cup Grofers Mothers Choice white urad dal (soaked overnight, and ground to a paste)
- Frying Oil (variable quantity)
- 2 teaspoon Salt
- 2 teaspoon roasted cumin powder
- 1/2 teaspoon Chilli powder
- 2 pinch black pepper
- 2 pinch chaat masala
- 1 tsp Grofers Mothers Choice coriander powder
- 2 1/2 Cups Yogurt
- Green chutney (optional)
- Red chutney (optional)
- After soaking the urad dal overnight for approx, 6-7 hours, ground it into a smooth paste.
- Whisk the daal well till you have a light and fluffy paste.
- In a frying pan, heat the oil.
- Shape the daal batter into small tikki patties and fry it in the hot oil.
Fry the wadas until golden brown over medium heat.
- Lift out of the oil and transfer it into another pan of salted water.
- Repeat this till you fry all your vadas from the rest of the batter.
- In a bowl, mix the yoghurt with salt, black pepper, cumin and coriander leaves. Stir well.
- Strain the fried vadas and arrange them on a serving plate.
- Cover it with your yogurt mix and garnish with a few pinches of chaat masala and spoonfuls of chutney, if available.
- 2 cups milk (regular)
- 2 cups Whole milk
- 1/4 cup Mothers Choice refined Sugar
- 3/4 cup Water
- 1 tablespoon Mothers Choice Watermelon Seeds
- 1/2 teaspoon Mothers Choice Poppy Seeds
- 4-5 Mothers Choice Cashews
- 10-15 pieces Mothers Choice Almonds
- 15-20 pieces Mothers Choice Pistachios
- 2-4 pieces Mothers Choice Black Peppercorns (as per your taste)
- 1/2 teaspoon Cinnamon Powder ( optional)
- 1/2 teaspoon Mothers Choice Nutmeg Powder
- 5 teaspoon Mothers Choice Saunf powder
- 5 teaspoon Mothers Choice Cardamom Powder
- Simmer the milk in a pot and bring it to a boil. Take it off the heat and let it sit for 15 – 20 minutes.
- To make the Thandai masala: Add all the nuts and spices to a blender or mortar and grind it until it becomes a powdered masala mix. Set it aside.
- Bring the milk to a boil again in a heavy bottomed pan.
- Once the milk is boiling stir in the Thandai masala. Feel free to add whole nuts into the milk, if you want a crunchy surprise in your Thandai and whisk so that no lumps remain.
- Add sugar and keep stirring the milk. Give it a good boil and take it off the flame immediately and allow it to cool.
- Once the Thandai has cooled off completely, let it rest in the fridge for an hour or two so that it can soak in all the flavors.
- Later strain the liquid atleast twice. Add water and refrigerate this drink for at least 3-4 hours.
- Serve it chilled!
- 1 cup Mothers Choice roasted Sooji
- 1 ¼ cup Mothers Choice maida or all purpose flour
- 1/2 teaspoon Mothers Choice Saunf Powder
- 1/4 teaspoon Mothers Choice Cardamom Powder
- 1/4 teaspoon Mothers Choice Baking Powder
- 1 teaspoon Mothers Choice refined sugar
- 1 1/2 cup Milk (add more if needed)
- 3 to 4 tablespoon Oil/Ghee for frying
- Add sugar, cardamom powder and water in a pan
- Cook till the syrup is of a stringy consistency. Bring it off the heat and let it rest.
- Mix the sooji and half of the milk in a bowl till its all smoothly combined. Change the ratio of milk as per the consistency of the mixture.
- Add half of the maida to the milk and sooji mix and stir it till its a smooth paste.
- Add the remaining maida stir again to get rid of the lumps and whisk it into a smooth paste.
- Add the sugar, salt, saunf and baking powder.
- Add a little bit more milk and mix it well. Rest it for 10 minutes
- Take a frying pan and heat the oil/ ghee.
- Mix the batter and pour a small ladle in the hot ghee. Make sure that the oil or ghee isn’t too hot.
- Simmer the batter on low heat and fry until the malpua is golden brown on both sides.
- Strain the malpua from the ghee and dip it into the sugar syrup.
- Serve hot!