Holi 2015 food Recipes
The Holi is celebrated all over the India. Holi is one of the important and main festivals of all Hindus. Many people celebrate holy with colors and many people like Holi because of the delicious dishes, which we made in our homes. People celebrated Holi by sharing the dishes with each other, which increase love and affection among people. There are many dishes, which people make on Holy like Gujia, Saankhein, Puran poli, Papri and many different dishes. But the two most important recipes of dishes are here -
Saankhein
The Ingredients, which are required, are:
v 1 cup soaked chana dal
v 1/3 cup soaked moong dhuli
v 1/3 cup soaked urad dhuli
v 1/3 cup soaked arhar dal
v 1/2 tsp asafetida
v 1 tsp chili powder
v 1/2 tsp baking soda
v 2 tsp ajwain
v oil for deep-frying
v Salt to taste
Method
Groove the soaked lentils without using water. Make the dough a little grainy. Mix in the rest of the dry ingredients and shape the dough into slightly flat rounds. Put oil in high flame, put in as many balls in oil. Then turn after about 10 seconds and lower heat. Cook to make it firm but do not turn them brown. Take them out of oil and cut them into slices.
After that deep-fry the slices and make them crisp before serving. Serve with green chutney.
GUJIA
Ingredients required are:
v 500 gm Maida (flour)
v 1kg khoya
v 3tbsps kismis (raisins)
v 200 gm almonds (cut into thin strips)
v 6-tablespoon cooking oil. (Keep some more aside for deep frying)
v 200 ml water.
v 500 gm sugar.
Method
Mix six tablespoons of oil with Maida. Now add some water and knead lightly. Add water as much as required to knead. After than cover with a damp cloth. Put the khoya in a deep-frying pan and fry until it get light brown color. Add sugar into the khoya and mix well. Add dry fruits. Fry for a few minutes and remove from the fire.
Roll out the kneaded dough into unbaked chapatti. Fill half the chapatti with the khoya mixture, fold the chapatti and seal the edges. Take care that the filling does not burst out. Then deep-fry these Gujia, until they get deep golden brown color. When done, take them out. Let them drain further on a spread out newspaper, until all the unwanted and unnecessary oil is soaked up. Store in an airtight glass jar.
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happy holi dishes recipes,
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