A Sweet & Savoury Holi Feast!

Holi is just around the corner, and preparations for it must be in full swing. This festival of colours is one of the most loved and enjoyed festivals in India. It is a day when friends and family get together and play with colours and celebrate unity. 

After a session of playing with colours, what follows is an interminable appetite for some scrumptious food. Obviously, one doesn’t want to slog in the kitchen after a tiring celebration. We’re here to help you plan, so you can enjoy Holi with colours as well as a carefully chosen variety of sweet and savoury goodness. 

Gulkand Mawa Gujiya 

How can Holi ever be complete without some delectable Gujiya? Give the conventional ones a miss, and try these delicious ones with a twist of the goodness of mawa and Gulkand. 

Serves: 8 servings
Total Time: 1 hour

Ingredients: 

• 1 cup maida
• 1 tbsp melted ghee 
• 2 tbsp Gulkand 
• 1 cup mawa/khoya 
• 1 cup desiccated coconut 
• ¾ cup powdered sugar 
• ½ tsp cardamom powder 
• Ghee for frying (or oil) 

Optional Garnishing 

• Silver varakh 
• Dried Rose petals 

Method

1. Knead the dough for the gujiyas, in a mixing bowl, and add the maida. Heat the ghee very well, and add it to the maida. Mix the hot ghee well in the maida. Now add very little water and prepare a tough dough. Cover the prepared dough with a damp cloth and keep it aside for at least 10-15 minutes. 
2. In the meantime, keep the ghee or oil to fry ready. Pour the ghee into a kadhai, and keep it on a low flame to heat. Prepare the mawa and Gulkand filling in the meantime. 
3. Take a large mixing bowl, and grate the mawa in it so that it does not remain lumpy. Now add the desiccated coconut in it, add the powdered sugar and mix everything well. Now add the cardamom powder and finally add the Gulkand and mix that well too. 
4. Now make small balls of the prepared dough, roll out very small-sized roti out of it, and take care not to flatten it to become very thin or very thick. It should be of medium thickness. Fill the prepared stuffing in the centre of the dough. Now fold the roti midway so that the stuffing is sealed inside it. 
5. Tightly close the edges of the gujiya, by folding the edges to form a design that does not allow the stuffing to come out. The final shape should be semi-circular. 
6. Repeat the same process for the rest of the dough balls. 
7. Now very slowly, insert the gujiyas in the heated ghee. Flip it occasionally to fry the gujiya all over. 
8. Once they attain a golden and crispy outer covering remove from the ghee and keep on an absorbent paper to remove any excess ghee on it. 
9. Now you can stick some silver varakh on the gujiyas and sprinkle some dried rose petals for decoration. Enjoy.

Thandai Mousse (Eggless) 

Another iconic item during Holi is the Thandai!  The delicious milk-based drink with a hint of spice is made with rich dry fruits and spices. Use the same Thandai ingredients and prepare something elevated this Holi. Try the Thandai mousse! It is rich, creamy, and delicious prepared with a hint of spice from the Thandai mix. 

Serves: 6 servings
Total Time: 30 minutes 

Ingredients: 

•  2 tbsp Thandai masala powder 
• 2 tsp Agar Agar (China Grass) 
• 1 cup milk at room temperature
• 2 tbsp sugar to taste 
• 1 cup whipping cream 
• 2 tsp lemon juice 
• 1 tbsp chopped pistachios (finely chopped)
• 1 tbsp dried rose petals (optional)

Method: 

1. First break the china grass sheets into smaller pieces, then blend it into a powder and keep aside. 
2. Prepare the whipping cream, transfer the whipping cream into a large mixing bowl, using an electric whisk (or your hand) whisk the whipping cream till it thickens and becomes fluffy. It should form soft peaks. Once the desired consistency is achieved, refrigerate the whipping cream until the rest of the preparations are made. 
3. Take a medium saucepan and place it on medium flame, add the milk and the china grass and keep stirring to dissolve the china grass. Once the milk heats and begins bubbling, add the sugar and let the sugar dissolve as well. Now add the Thandai powder and stir it as well. 
4. The process takes around 10-15 minutes. You will see the mixture thickening slightly. Now remove the mixture from the flame and strain it to get rid of any coarse particles so that the mousse is smooth. 
5. Cool the strained mixture and allow it to thicken. You can speed up the process by placing the vessel in an ice bath. Whisk it gently so you get a lump-free thick mixture. Now very gently fold in the whipping cream till you get a smooth and creamy consistency. Add the lemon juice and mix it gently again. 
6. Transfer it to the serving cups, cover them and let them chill for at least 2 hours. 
7. Once chilled, just before serving, sprinkle the chopped pistachios and dried rose petals and devour!

Healthy Steamed Moong Dal Dahi Bhalla 

Who doesn’t love a tempting plate of dahi bhalle on Holi? Often the greasy bhallas and urad dal used to make it can be too heavy for people. Try this healthy dahi Bhalla made using moong dal and steamed, making it perfect for Weight Watchers and everyone else! 

Serves: 4
Time: 45 minutes 

Ingredients: 

• 2 cups Split yellow moong dal (soaked) 
• 1 cup semolina 
• ¾ cup curd 
• 1 pinch asafoetida
• 1 tsp fruit salt 
• Salt to taste 
• 1 green chilli
• 2 tsp grated ginger 

For Assembling a plate

• 1 cup curd 
• 2 tsp green mint and coriander chutney 
• 2 tsp Tamarind chutney 
• 1 pinch black salt 
• 1 pinch chat masala 
• 2 tsp sev (optional) 
• 2 tsp freshly chopped coriander (optional) 

Method: 

1. To make the bhallas, first, soak the moong dal for at least 3-4 hours. Once the dal is well soaked, wash it well and drain all the excess water. Transfer it to a blender jar, add the chilli and grated ginger and blend everything well to get a smooth paste. 
2. Transfer this paste to a mixing bowl. Add the semolina and curd and mix well. Now add the asafoetida and salt. You may add a few spoons of water in case the mixture seems too thick to handle. 
3. Finally, add the fruit salt and give everything a quick mix. 
4. Add a scoopful of the prepared batter in idli moulds and steam them until they are soft and fluffy and fully cooked from the inside. 
5. These moong bhallas are to be used for the assembling. 
6. In a serving plate, add 4 of the prepared moong dal bhallas, whisk the curd well and pour it generously over the bhallas. Top it with green mint and coriander chutney as well as tamarind chutney. Garnish with sev and fresh coriander and serve! 

3 Unique Flavoured Gol Gappe 

Holi is a festival where often heavy meals are avoided, but instead, unique snack items are enjoyed. What better than serving Gol Gappas, which are probably loved across the country!

But why stick to conventional flavours? Try these unique flavoured waters for your gol gappa party and enjoy! 

Serves: 12
Time: 30 minutes 

Ingredients: 

For The Gol Gappa fillings: 

• 60 pc store-bought gol gappe (or fry them at home)
• 500g boiled and peeled potatoes 
• 1 cup boiled chickpeas 
• 2 tsp Red Chilli powder 
• 2 tsp amchoor powder 
• Salt to taste 
• ½ cup freshly chopped coriander
• (You can change the ingredients of the filling as per your choice)

Hing Water 

Ingredients: 

• 1 tsp asafoetida 
• 1 tsp black salt 
• ½ tsp cumin powder
• 3 tsp chat masala 
• ½ tsp black pepper powder 
• ¼ cup lemon juice 
• 2 tsp sugar 
• 4 cups chilled water 
• ½ cup boondi 

Method: 

1. Take a large pot, and add the hing, black salt, black pepper powder, chat masala, roasted cumin powder, and lemon juice along with sugar. Now add the chilled water and stir until the sugar and other ingredients mix well. Add salt and adjust the flavours. 
2. Keep the water refrigerated until use. Add boondi just before serving. 

Kutcha Aam Water 

• 1 cup fresh coriander
• ½ cup mint leaves
• 1-inch ginger, peeled and chopped 
• 1 tsp black salt 
• 2 green chillies 
• 1 tbsp tamarind paste 
• ½ cup raw mango, peeled and chopped 
• 1 tsp cumin powder 
• 2 tsp chat masala 
• ½ tsp black pepper powder 
• ½ cup lemon juice 
• 2 tsp sugar 
• 4 cups chilled water
• ½ cup boondi 

Method: 

1. Take a blending jar, and add to it the coriander leaves, mint leaves, green chillies, ginger, tamarind paste, and chopped raw mango and blend everything to a smooth paste. 
2. Add this into a large pot or jar, and add the chilled water. Add all the remaining ingredients, like lemon juice, cumin powder, chat masala, black pepper powder, sugar etc. Stir everything well. Add some salt and adjust all the seasonings. 
3. Keep the water in the refrigerator and chill until use. Add the boondi just before serving. 

Pineapple Flavoured Water 

• 2 cups fresh pineapple chopped 
• 1 green chilli 
• 1 tsp chat masala
• 1 tsp cumin powder 
• 1 tbsp sugar 
• Black salt to taste 
• 1 tbsp lemon juice 
• 4 cups chilled water

Method: 

1. Take a blending jar, add the chopped pineapples and green chilli and blend to form a smooth paste. 
2. Transfer the contents into a mixing pot or jug. Add the remaining ingredients like salt, sugar, lemon juice, cumin powder, and chat masala, and finally add the chilled water. 
3. Stir everything until the sugar is fully dissolved. 
4. Refrigerate for at least 2-3 hours. Remove and add boondi just before serving. 

Rajma Kebabs 

Yet another unique and healthy recipe that is perfect at a get-together. It is packed with protein, light on the stomach can be enjoyed by children and adults alike. 

Serves: 8 servings
Total time: 45 minutes 

Ingredients: 

• 1 cup Rajma (soaked overnight) 
• ½ cup besan 
• ½ cup paneer 
• ¼ cup finely chopped onions 
• 2 green chillies finely chopped
• 1-inch ginger grated
• Salt to taste 
• ¼ cup freshly chopped coriander 
• ¼ cup toasted sesame seeds 
• Oil to shallow fry 

Method: 

1. Boil the soaked rajma with some salt for about 4-5 whistles or until the rajma is perfectly cooked. Once it is cooked, drain the excess water and transfer it into a blending jar. Add the green chillies and grated ginger and blend to get a coarse paste. 
2. Transfer the mixture to a mixing bowl. Crumble or grate some paneer and add it to the bowl. Also, add the chopped onions and fresh coriander. Add the besan and salt and mix everything well. 
3. Using slightly greased palms, take a spoonful of the prepared mixture, roll and flatten it to get the desired coin shape. 
4. Sprinkle some sesame seeds over them and lightly press so that the sesame seeds stick to the rajma bites. Repeat for the remaining mixture. 
5. Add some oil to a pan and heat it, place the rajma bites one beside the other. Flip them occasionally to cook on both sides. 
6. Cook until both sides are crispy. 
7. Serve hot with mint and coriander chutney. 

Apple Cinnamon Gujiya

Cinnamon is one of the quintessential spices in Indian cooking, using this spice with some ripe apples is a marriage made in heaven. This variant of gujiyas is inspired by a South American dish known as empanadas. Try it this Holi. 

Serves: 10-12 servings
Total Time: 1 hour 

Ingredients: 

For the outer covering: 

• 1 cup maida 
• 2 tbsp sooji 
• 3 tbsp melted ghee 
• Pinch of salt

For the inner filling 

• 2-3 large apples, grated 
• 2 tsp lemon juice 
• ½ cup desiccated coconut 
• 2 tbsp raisins, chopped
• 1 tbsp almonds, chopped
• 2 tbsp ghee
• 1 tsp cardamom powder
• 1 tsp cinnamon powder
• ½ cup sugar
• Ghee to fry

Method: 

1. Start with preparing the dough for the gujiyas. In a large mixing bowl, add the maida, and sooji and heat the ghee and add it as well. Now rub the flour so that the ghee is nicely incorporated in the flour. Add a pinch of salt, and using a little water, knead a tough dough. Wrap it with a damp cloth and keep it aside. 
2. The next step is to prepare the filling for the gujiya. Take a kadhai, and add the ghee it in. First, fry the chopped raisins and almonds in the ghee and remove them. The next step is to add the grated apples and lemon juice immediately to avoid browning them. Cook it for a minute or two. Now add the sugar and cook everything. Make sure the flame is low. Cook until the sugar and apple have a smooth mixture. 
3. Now add the desiccated coconut and mix everything well. Add the cardamom powder and cinnamon powder and mix well. 
4. Add the fried dry fruits and make the inner filling ready. Remove from flame and allow to cool. 
5. To prepare the gujiyas, keep the ghee on the heat on a low flame, while the gujiyas are being prepared. 
6. Make small balls out of the prepared dough. Roll the balls and flatten them using a rolling pin to get a small roti-like shape. 
7. Now take a full spoon of the prepared filling, place it in one half of the gujiya, and fold the other half over it. Using a fork or fingers, seal the edges tightly. 
8. Now one by one fry the gujiyas on a medium to low flame. Until they are golden light brown and crispy.