Priya's Versatile Recipes: Holi Recipes

Showing posts with label Holi Recipes. Show all posts

Saturday, November 17, 2018

Ragi Halbai/Fingermillet & Coconut Halwa

Halubai or Halubai, this sweet is quite popular in Udupi,Mangalore and Malnad regions of Karnataka for festivals or celebrations. Often made with rice, jaggery and coconut, this sweet can be prepared well with Semolina aka Rava and Fingermillet aka Ragi. I have already tried making this Halubai with Semolina and you can find here for an another event. And my today's post is going to an another version of Halubai cooked with a millet which is quite interesting and healthy to add in our diet. I have been cooking with ragi flour aka fingermillet flour for a while. I do add them in my parathas, in most of my bakes and not to forget that this millets have their own place in my pantry. Healthy and definitely a nutritious millet to add often in our weekly diet, this millets are one of my favourite. However this millets are used for making many traditional village style sweet dishes like ragi jaggery adai, simli etc.. Coming to my today's Halubai, its a must to try as this sweet is definitely a delicious one.

Thandai /Holi Special Thandai

Wiki says that Thandai, or sardai, is an Indian cold drink prepared with a mixture of almonds, fennel seeds, watermelon seeds, rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. It is native to India and is often associated with the Maha Shivaratri and Holi festival. The consumer of this Thandai is mostly from Rajasthan and Northern India. Thandai is the most known drink prepared especially during Holi festival. Holi is a festival of colours and this Hindu festival is celebrated to mark the beginning of Spring which will be celebrated on Monday 13 2017. It is celebrated each year around the time of the Vernal Eqinox, its typically celebrated in March but sometimes as early as February.

Chocolate Malai Laddoo/Chocolate Paneer Laddu

Indian sweets, especially milk sweets are popular around the world. Though we live far away from India, we never miss milk sweets here at home. I love to replicate the traditional milk sweets at home either with paneer or else the famous Ricotta cheese. Malai laddoo aka paneer laddu is one of the popular Indian sweet you can prepare easily with condensed milk and grated paneer. This ultimate sweet balls aka laddoos are very simple to prepare and easy to roll out, you will definitely love to prepare this balls especially during festivals. If you dont have any idea or feel lazy to prepare a sweet dish for a get together or for a festival, dont forget to check this fantastic, rich malai laddoos.

Shahi Tukda/Shahi Tukra - Royal Bread Pudding

Shahi Tukda or Shahi Tukra is a super rich dessert and its truly tastes divine with exotic flavors. Shahi Tukda is literally means Royal Piece or Royal Morsel. Though this sweet is prepared with bread, its origin is from Mughlai Cuisine. This dish is quite similar to Hyderabadi's popular dessert 'Double Ka Meetha'. I have been looking for an opportunity to give a try to this ultimate dessert for a while and finally i got a chance to make this ultimate dessert at home for a special festival. Holi, this festival of colours is quite a famous festival among Indian especially for Hindus after the festival of lights 'Diwali'. Obviously any festival or special occasion would be incomplete without sweet dishes. Being super exotic this scrumptious dessert will definitely please anyone's sweettooth.

Sweet Potato Gulab Jamun/Shakarkandi Gulab Jamun/Sakkaravalli Kizhangu Jamun

Happy Diwali wishes to you all.. Have a safe and joyful festival!!!!

Indian cuisine is vast and varieties of sweets do exists especially during festival time. Obviously its not that much easy to make all the sweets which exists in Indian cuisine, though many of those sweets are easy to make. Gulab jamun, this sweet is a star among the sweets. We Indians make often this sweet for the festival especially during Diwali.Even i have tried couple of jamuns and still i have few more to make. You can make this succulent,juicy and spongy jamuns with different methods, the easiest one is with store bought mix which is quite often in every Indian stores. If you want to make the traditional way by simmering the milk and making khoya out of it, which is later used for making the jamun dough asks for a long cooking process, else one more method of making jamuns is with milk powder, i have already tried these methods and even a jamun with potatoes, yes you read it rite, i have already prepared Aloo jamuns aka potato jamuns.

Kala Jamun with Khoya/ Mawa Kala Jamoon/Fried Milk Sweet Dumplings

Gulab jamun, this succulent spongy fried milk sweet dumplings are our family favourite. For any special occasions or during festivals i dont forget to make this ultimate jamuns. Even a huge box of this jamuns gets vanished very much quickly at home especially when they are served along with vanilla icecream. Am sure most of us have already tasted this combination, needless to say how delicious this combo will be na. Though am keeping myself away from deepfrying and sweets, i couldnt resist to make this Kala jamun with khoya. Yes this jamuns are not made out of the storebought packets, i prepared my jamun dough with homemade khoya. Kala jamun makes me nostalgic, when we were kids mom usually go and get this dark jamuns from a Sweet stall owned by a old man who never fails to make this succulent jamuns everyday at 6pm. Though this stall doesnt exists now, i still remember the taste of those juicy kala jamuns. Kala Jamuns was my personnal favourite, and finally after having a kala jamun even my better half fallen in love with this dark beauty.

Kala Jamun/Kala Jamoon/Fried Milk Sweet Dumplings

Kesar Mawa Burfi

Wishing you all a happy, joyful, safe and colourful Diwali...

Today is Diwali, and Indians all around the world will be celebrating with loads of sweets and savouries. As like every year, today is working day here. Obviously we dont have that much fun as much as like we have in India. Every year i miss the fun and festival mood here but wat to do, its almost going to be ages, i celebrated this festivals of lights in India.However i'll try to make couple of savouries and sweets to celebrate diwali here at home. But this time, since i started my studies i couldnt make anything special and just prepared some murukkus aka chakli and this kesar mawa burfi. This burfi is definitely quite easy to make. A quick burfi to make with simple ingredients, since i had some unsweetened mawa aka khoya at home i simply made this beautiful kesar burfi.

No Bake Gajar Halwa, Kesar and Gulab Cheesecake

Cheesecake,my younger one can have this absolutely delicious cake anytime. He can have any flavored cheesecake eventhough his favourite is always chocolate cheesecake. I love baking and my space is loaded with various bakes obviously am an active member of many baking group who never fail to participate every month..Being a member of a weekly baking group, an Indianised cheesecake was suggested to the members of the group few weeks back. I was astonished to see a beautiful fusion cheesecake with Indian flavors in it. The base of the cheesecake went for Motichoor laddoos,followed by kesar aka Saffron cheese layer and the glaze went for gulkhand. I never thought of making a cheesecake with Indian flavors, when i saw this Indian cheesecake challenge i couldnt resist myself and tried immediately. But i made few changes according to the ingredients available in my pantry and fridge. Yes instead of motichoor laddoos i simply went for gajar halwa aka carrot halwa and the middle layer is simply prepared with paneer, agar agar, coconut milk and hung curd and instead of gulkhand glaze i opted of rose milk glaze. Trust me these three flavors works out prefect, when i had a slice of this cheesecake, the flavors just bursted in my mouth, omg i cant say in words, you have to give a try to this combination to enjoy thoroughly this Indianised cheesecake.

Mango Coconut Burfi

If you are celebrating a festival, the first thing comes to your mind might be family get together and sweets definitely. This week's blogging marathon is going to be a special theme, sounds interesting rite. Ok let me confess that this week's blogging marathon was one among the favourite themes i have done so far. Yes its festival theme, Srivalli suggested to make festive foods for Raksha Bandhan, Ganesh Chathurthi and finally for Krishna Jayanthi, apart from Raksha Bandhan which i never celebrated at home Ganesh chathurthi and Krishna Jayanthi both are very close to my heart. Honestly i came to know about Raksha Bandhan only after my schooling that too through a movie, see how rare we go to movies.Raksha Bandhan is a festival to celebrates the love and duty between sister and a brother. This festival is an ancient festival and has many myths and historic legend linked to it.

Kheer r Kochuri/Bengali Mawa Kachori - West Bengal Special

Today finally we did, its our last post for a month of non stop blogging marathon, after going through 29states am taking you all to West Bengal. West Bengal is in the Eastern region of India and its the four most populous state.The roots of Bengali cuisine can be traced back to its origination in ancient Bengal, which comprised of the present day Indian states of Tripura, the Barak Valley of Assam and West Bengal and the independent country of Bangladesh.Fish and lentils served with rice find prominence as the staple food of the Bengalis. A typical Bengali fare follows a certain sequence of food which starts with a dish of bitter taste and ends with a sweet delicacy. A slightly elaborate Bengali meal starts with the first course or starter made from bitter vegetables or herbs, which acts as the starting bitter course. In West Bengal, it is followed by shukto, a thick soupy mixture of vegetables including the bitter guord (korola) in a ginger-mustard sauce. This bitter dish is savored at lunch but skipped at dinner. Rice forms the main component of the meal which remains constant throughout the meal. Bhaat (Hot steamed rice) is first served with ghee, salt and green chilli and shak(leafy vegetables). Then dal (pulses) is served along with different types of bhaja (fried vegetables)or bhate (bolied vegetables). Skillfully cooked items involving multiple vegetables and spices, called dalna, ghonto, torkari, chorchori, etc. is the next item. After this course, the ambol or tauk (chutney) is served which acts as the palate cleanser. It is a tangy-sweet delicacy usually made of pineapple, mangoes, tamarind, tomatoes, papaya or a combination of dry fruits and fresh fruits. Papor(papadum), a type of thin wafer made of potatoes, shagu(sabo) or dal is served as an accompaniment to the chutney. The next corse is the dessert. Doi (yoghurt) is served in its natural flavor or as the sweetened variety, known as Misti Doi (sweet yoghurt). Misti doi is typical to the Bengali cuisine.

No Bengali meal is complete without Mishti (sweets). Sweets form an essential part of the Bengali palate. A meal is considered complete with the serving of paan (betel leaves) which act as a terminal digestive.

Illish maach or Hilsa fish is the speciality of Bengal which is a universal favorite of the Bengalis. It is steam cooked delicately with mustard paste and green chilli to preserve its flavor and tenderness.

Fish is cooked in a variety of methods. A few common methods of relishing fish include frying the fish, fish cooked with gravy, steamed fish or fish prepared in combination with curd.Mustard oil is the preferred medium used for cooking Bengali dishes. This gives a unique flavor to the dishes. Traditional spices and condiments enrich the taste of the dishes. The essence of Bengali cooking lies in maintaining a delicate balance between the main ingredients and the seasoning. Even the humble pulse attains a remarkable taste and identity because of the typical phoron or flavoring added to it. The ever popular panch phoron (blend of five spices) is a distinctive element commonly used in the preparation of the Bengali cuisine. It consists of five elements in equal parts, namely cumin seed, nigella seed, fenugreek seed,aniseed and mustard seed or radhuni (wild celery seeds). Posto (poppy seeds) is another item which is extensively used in Bengali cuisine.Since i want to finish our long marathon with a sweet note, i prepared this extremely delicious kheer r kochuri aka mawa kachori, they came out simply delicious and its seriously hard to resist to it.

Atte Ke Sheera & Moong Dal Kachori

After dishing out some Italian foods, for this month's International Food Challenge ,a monthly event started by two wonderful food bloggers Sara and Shobana, the members of this food challenge group travelling towards Rajasthani cuisine of India.Rajasthani cuisine, the foods from this cuisne are prepared usually with milk, yogurt and buttermilk coz of the scarcity of water of the region of Rajasthan. Most of their foods last for several days coz of their traditional warrior lifestyles and depending upon the availability of the ingredients of this water starved ragion.This cuisine is a splendid array of unique,rich,colourful,spicy dishes and many more delectable sweets. Lentils and legumes like jowar, bajra are used very much in this cuisine and needless to say Gramflour is one of the main ingredient in this cuisine. The traditional Rajasthani dishes with vegetables can be eaten for many days and they dont need refrigeraton coz of the weather condition of this region.

This month's host was Manjula Bharath of Desi Fiesta, since she is from Rajasthani region she challenged the members with many delectable Rajasthani dishes, one among her challenge was her delectable Rajasthani Festive Platter. When i saw the spread i was awestruck, yes the platter she prepared was just mindblowing, can see her efforts and her love for her native. I chosed to cook a Halwa and a Kachori from the dishes she challenged coz of the lack of time coz i'll be in India while this post is up.Thanks Manjula for challenging us with delicious Rajasthani dishes, trust me i enjoyed making and having both halwa and kachori.

Malpua

Malpua is an Indian style pancake prepared with maida and well reduced milk batter, later this batter goes for deep frying. Once fried, these malpuas will take a sugar syrup bath before serving along with rabri, an another Indian sweet prepred with milk.I always want to make malpuas at home especially during Diwali, but unfortunately i havent tried my hands in preparing them at home. Thanks to Preeti of Simply Tadka for suggesting this beautiful sweet for this month's Sweet Fantasy Club where we can learn many sweets and desserts. Actually this sweet club is open to whoever have sweet tooth and love to learn many different variety of sweets and desserts.Every month, the members of this group cook two different sweets or desserts and blogs about it on their blogs. One of the sweet challenged in the group goes for Indian sweets and the second one goes for International or fusion desserts, seriously i dont want to miss this chance to learn different sweets and joined the group immediately.

After Rajbhog, this month i learned to make malpuas at home. Trust me this sweet fried pancakes are dangerously addictive, if you make them at home am sure you wont stop just with one. I enjoyed thoroughly making these cuties at home. Once again thanks Preeti, for pulling me to make malpuas finally at home.

Narkel Narus/Bengali Coconut Laddoos

My two previous posts are with coconut as main ingredient, you guys might have noticed that. As my theme for this week's blogging marathon is 'chose an ingredient and cook from 3 different cookbooks' i chosed coconut as main ingredient. For my today's post, am here with a very addictive coconut laddoos from Bengali cuisine, i chosed these cute laddoos from Malini Basu's Miss Masala cookbook.Traditionally this laddoos are prepared with jaggery and whole milk. Thank god i recently picked a packet of jaggery from Indian grocery, thats why i chosed to prepare this coconut laddoos for my third day of blogging marathon.

This coconut laddoos gets ready really very quick, quite an easy breezy sweet. Malini used dark muscovado sugar and condensed milk, but i prepared mine with jaggery and unsweetened condensed milk. Unsweetened condensed milk aka evaporated milk and jaggery together works prefectly, this laddoos are one of the very easy sweet i have tried till now.If you need something quick as a sweet for a pooja or to serve your sudden guest, you must definitely give a try to this fabulous cuties.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.Sending to 27 coupons & Swathi's Traditional Indian Sweets.

2cups Fresh grated coconut
1cup Evaporated milk
1/2cup Jaggery

Take the coconut,milk and jaggery in a heavy bottomed vessel,cook everything in medium flame for 10minutes and cook in simmer until they liquid evaporates and you get a sticky,thick mixture.

Form little balls out of the slightly warm mixture with ur hand.

Place on a plate and chill it in fridge for a atleast two hours.

Beware these laddoos are quite addictive.

Pages

Saturday, November 17, 2018

Ragi Halbai/Fingermillet & Coconut Halwa

Sunday, March 5, 2017

Thandai /Holi Special Thandai

Sunday, February 5, 2017

Chocolate Malai Laddoo/Chocolate Paneer Laddu

Friday, March 18, 2016

Shahi Tukda/Shahi Tukra - Royal Bread Pudding

Monday, November 9, 2015

Sweet Potato Gulab Jamun/Shakarkandi Gulab Jamun/Sakkaravalli Kizhangu Jamun

Saturday, November 7, 2015

Kala Jamun with Khoya/ Mawa Kala Jamoon/Fried Milk Sweet Dumplings

Wednesday, October 22, 2014

Kesar Mawa Burfi

Tuesday, October 7, 2014

No Bake Gajar Halwa, Kesar and Gulab Cheesecake

Thursday, July 17, 2014

Mango Coconut Burfi

Wednesday, April 30, 2014

Kheer r Kochuri/Bengali Mawa Kachori - West Bengal Special

Monday, December 2, 2013

Atte Ke Sheera & Moong Dal Kachori

Thursday, November 21, 2013

Malpua

Tuesday, March 19, 2013

Narkel Narus/Bengali Coconut Laddoos

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