Dahi Bhalla Holi Recipe

The festival of holi is a festival of colors and the festival of delicious food. The spring festival of holi brings lot of joy.  During the festival season some special dishes are prepared in every Indian home. Dahl bhalla is very tasty and lips-smacking food. Just try.

Bhalla paste

Ingredients for Bhallas

Cumin seeds – 1 tsp

Urad dal [lentils] – 1 cup

Ginger – 1 piece [chopped]

Green chilies – 3 [chopped]

Salt to taste

Oil for frying

Ingredients for Curd Mixture

Thick Curd – 2 cups [beaten]

Sugar – 1 tsp

Frying of Bhalla

Salt to taste

Roasted Cumin Seeds – 1 tsp

Rock Salt – ½ tsp

Pepper Powder – ½ tsp

Ingredients for Garnishing

Chili powder – 1 pinch

Green chilies – 5 gms [julienned]

Ginger – 5 gms [julienned]

Coriander Leaves – 5 gms [chopped]

Tamarind chutney – 2 tbsp

Method of Preparing Dahi Bhalla

Soak the urad dal in water for 2 hours. Drain and grind into a fine paste. Add cumin seeds, green chilies, salt and ginger. Mix well and shape into small balls and make a hole in the centre of the ball with the thump

Heat oil in a pan and fry the balls, a few at a time. Fry till golden brown. Remove and drain   on paper towels.

Soak the prepared balls in lukewarm water till they are soft. Add sugar, cumin seeds, rock salt, pepper powder to the beaten curd and mix well.

 Remove the bhallas from the water and squeeze out excess water and dip into the curd mixture.Keep aside for 10 minutes.

Serve chilled, garnished with chopped ginger, green chilies and coriander leaves, cumin seeds powder, tamarind chutney and chili powder.

Shakarpara Holi Recipe

Here is a recipe for shakarpara, it is very tasty and easy to prepare.  It is a sugar coated deep fried flour pieces. It can be stored for 2-3 weeks in air tight container.

Ingredients for Sharkarpara

Flour – 500 gms

Ghee—100 gms

Baking powder – 1 ½ tsp

Oil for frying

Sugar – 300 gms

Water – 100 ml

Method of Preparing Shakarpara

Sieve the flour and baking powder and mix with ghee. Add enough water and knead into stiff dough. Cover and keep aside for 10 minutes. . Divide the dough into 3 long rolls. Roll each portion into ½ inch thickness and cut with knife into 1/2 inch pieces. Heat oil in a pan and fry the pieces in hot oil on medium flame until golden brown.

Drain them in an absorbing kitchen towel. Ina pan boil the water and sugar, till it reaches one string consistency. Remove the sugar syrup from the fire and add the fried pare altogether and coat the pare evenly with the help of a flat spoon. Take them out and let them dry for a while. Store in an airtight container.

Gujiya Holi Recipe

Gujiya is a famous sweet dish of north India. It is mostly prepared during holi. Gujiya is a scrumptious sweet dish prepared using maida and Khoya. It can be used as sweet dish  as well as snacks. It can be stored for longer time. Try  to  prepare gujiya in this easy way.

Ingredients for Gujiya

Khoya making

Maida [plain flour] – 500 gms

Ghee 2 tsp

Khoya – 250 gms

Sooji [semolina] – 1 tbsp

Dry coconut – 50 gms [grated]

Green cardamom powder – 1 tsp

Almonds – 25 gms[chopped]

Cashew nuts – 25 gms [chopped]

Raisins – 25 gms

Sugar – 150 gms [powdered]

Oil for deep frying

How to make Gujiya 

Sieve the flour and add 2 tbsp of warm oil to it. Mix it with your fingers. Add little warm water and knead to make tight dough. Cover the dough with a damp cloth and keep aside
.

Heat ghee in a pan and add khoya and fry for 5 minutes .Add sooji and fry for another 5 minutes Remove from the flame and mix dry coconut powder, cardamom powder, raisins, chopped almonds, chopped cashew nuts and sugar powder. Allow to cool
.

Divide the maida dough into small balls and rollout  thin rotis. 

Fill the rotis with khoya mixture and seal the gujiyas into a half moon shape, twisting the edges inwards.  [You can also use gujiya moulds] Now fry the gujiyas on medium heat until they are evenly brown.

Serve as a snack

How to Make Singhare ka Pakoda Fasting Recipe

  Sighare ke Pakoda is a popular recipe.During Navaratri time  people abstain from  non vegetarian food . Sighare ke atta [chestnut flour], kuttu ke atta [buck wheat flour is used to Prepare pakodas, rotis and puris. Sendha namak is used instead of common salt. Learn how to prepare Singhare ki Pakoda in this easy way.

Ingredients for Sighare ka pakoda

Sighare [Cheshnut Flour] -- ½ cup

Potatoes – 2 [peel and sliced]

Green chilies – 3

Sendha namak [rock salt]  to taste

Oil for deep frying

Mix singhae ke atta [cheshnut flour], chopped green chilies and salt. Add sufficient water to make thick batter.

Heat oil in a pan and dip the potato slices in the batter and fry them,   till it becomes golden brown.

Serve hot with green chutney

How to make Jeera Aloo [Cumin Seeds with Potato] Fasting Recipe

Jeera Aloo is a very popular and simple vrat recipe. Learn how to make jeera aloo for fasting.

Ingredients for Jeera Aloo

Potato – 2 [boiled, peeled and cut into cubes]

Cumin Seeds [Jeera] – 1 tsp

Coriander seeds – 2 tsp

Red Chili Powder – ½ tsp

Cumin Seeds – 1 tsp [roasted and powdered]

Turmeric Powder – ¼ tsp

Dry Mango Powder – ¼ tsp

Oil – 1 tsp

Coriander Leaves – 1 tbsp [chopped]

Salt to taste

Method of Preparing Jeera Aloo

Heat oil in a pan and put coriander seeds, cumin seeds and allow for spluttering. Then add turmeric powder, red chili powder. And fry for 1 minute; add cubed potatoes, dry mango powder, roasted cumin seeds powder and salt. Mix well and cook on low flame for 5 minutes.

Transfer the jeera aloo into a servinhg dish and serve hot with chapattis.

How to make Vrat ke chawal [Samwat ke chawal]

 Vrat ke chawal, rice for fasting is a popular recipe for fasting . This particular rice mostly used for fasting.
Learn how to prepare vrat ke chawal in this Navaratri fasting time.

Ingredients for vrat ke chawal

Vrat ke chawal [samwat ke chawal] – 1 cup

Water – 2 cups

Potato – 1 [peeled and cubed]

Black pepper – 1 tsp

Cumin seeds -- 1 tsp

Rock salt to taste

Ghee – 1 tbsp
Coriander leaves -- 1 tbsp

Method of the Preparation of Vrat ke Chawal [Samwat ke Chawal]

Heat ghee in a pan and fry the cumin seeds for 2 minutes. Add the potato pieces and fry for 5 minutes.

Add the rice, pepper and rock salt and mix well.
 Add the water and cover the pan and cook on low flame for 15—20 minutes or till water evaporates
Vrat ke chawal is ready . Garnish with chopped coriander leaves and serve hot with Raita.

How to Make Navaratri Salad

Ingredients for Navaratri Salad

Peanuts – 1 cup [boiled]

Chest nuts – ½ cup [boiled, peeled and halved]

Cottage Cheese [paneer] – ½ cup [cubed]

Pineapple – ½ cup [peeled, cubed and boiled]

Cucumber – 1 [peeled and cubed]

Lemon Juice – 2 tsp

Rock salt to taste

Sugar – 1 tsp

Coriander Leaves – 1 tbsp [chopped]

How to Prepare Navaratri Salad

Mix the boiled peanuts, boiled pineapple, chestnuts, cottage cheese and cucumber. Add the lemon juice, rock salt and sugar and mix well. 

Transfer the salad in to a serving bowl and garnish with chopped coriander leaves. Serve immediately